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

I'm Damon volti host of the speakeasy you're listening to heritage Radio Network broadcasting live from Bushwick, Brooklyn, if you like this program, visit heritage radio network.org for 1000s.

Hello, and welcome to cooking he says Dave Arnold, your host of cooking issues coming to you live from Roberta's pizzeria in Bushwick, Brooklyn on the heritage Radio Network every Tuesday from about 12 to about 1245 joined as usual witness stars here the hammer Lopez how're you doing stuff good? Yeah, got Jack in the engineering booth. Hello, I'm slow. Hey, what's up? And we have Michael and Andrea who here joining us in the studio today because what do you guys do? What was it Michael? right Andrea? Right. I got this right here. If you're here you got it. You got to join in. So what did you guys tell us how you arrived here

we put in a bid for for to come here and watch you guys at a rocking the boat at a charity auction to help support rocking the boat, which is a Bronx based organization where they teach inner city kids about sailing and boat building really build out their you know, confidence and team building skills.

Where do you sail to?

Well, they from what I know, they sail just basically up they're trying to think what the waterway is that they're actually in up in the South Bronx. But I know that they they build the boats out of their other boathouse and they launched their boats and sail in that in that bottle of water out there. But the two of us are actually sailors, as well. We see a lot of another club in New York City,

right? Cuz I know there's a lot of crazy current stuff by like, spite and Duvel. Right? It's not the old like Legend up there at the tip of Manhattan that, you know, that guy tried to roll across there and got stuck down in the current and eaten by a fish and he was going to do it in spite of the devil. I mean, it's not exactly you know, where the Hudson and the East River come together if they're not exactly the most. Yeah, not the most friendly of places to be voting around for those who are just learning, right? Yeah, well,

the interesting thing is they also have another fundraiser where they, they roll around Manhattan in these old style whaling robots. So they have crews that decide to join to join up and there's three legs and for each leg, you have to raise like X amount of money, but they're out there and they're just rolling constantly all day long. And it's it's a really good time and it's a really great organization.

You know, I've never been out on the on the other than on the freakin Circle Line. Last time I was in a circle line, the cat that kept in quotes, the guy who was talking was like unbelievably drunk and spewed nothing but lies and misinformation about New York City. But I need to go back out there because I hear you can get some unbelievable stripers right in the East River that there's like, like a couple channels running up the East River where you can get some great like great stripers like right near Roosevelt Island. It's possible.

I know. Because I know that's that fish out. The Staten Island sheep said that they definitely love going fishing for stripers out in the waters there I don't know about these river but maybe the old guys that are along the along the river with their fishing poles maybe that's what we're looking for. There's so many

people here in freakin New York City that anyone who actually knows where there's going to be a big striper nice river is not going to say a damn thing about oh, no, no, no, I mean, come on. It's like mushroom hunting, right? Like no one's gonna tell you where the good mushrooms are. They'll tell you a good mushrooms at the top of the Empire State Building, because they don't want you to eat. There's only there's a million of us and there's only so many mushrooms anyways, and same with stripers. Jack I hear we got to call her on the air. That's true. Caller you're on the air.

Oh, Dave, Natasha, Jack guests. Antoine from Boca Raton, Florida. How you doing?

Hopefully you're not back on on juices and vegetables.

I mean, I like to mix it up. This is just to hit the niche. The niche group of people. Yeah,

yeah. So what's up? What do you got for us today?

Today's questions are? Is there any benefit to ever using beat bleached flour? And is there any disadvantages to milling your own?

Well, now living so everyone it's ever done. I have not done the side by sides myself. But for anyone that's ever done this side by sides on cake flour versus not cake flour for cake applications. Everyone always says the cake flour is better and cake flour. I mean, I guess there's brands that aren't but the ones that we use, like swans down and the other ones what's the other one size? You remember? You don't lean on like cakes. To make them sheets simple. I don't want to hear anything. No one can say she doesn't like cakes. Me. She doesn't like many. Like she doesn't like biscuits, but she likes cakes. She just doesn't like to make. Right. Right? Yeah. They're all bleached. And so I don't know whether the I don't know whether the bleaching per se does anything I'd once researched it. But I don't kind of remember the bleaching, remember also oxidizes it changes the properties of it, but I'd have to go back and do I'd have to go back and redo the research to figure out exactly kind of what I thought What are you thinking about?

I mean, I just wanna, I'm gonna, I'm thinking of going in the investment of buying a stone ground mill. And I just want to see if I can generally apply it to pretty much a little bit of everything I'm gonna be doing. I mean, even I don't know but I mean, I imagine I could probably do cornflour cornflower on there to do it for two years imagining

Oh, no, no, no, no, no, no, no, I want I want to I want to get there's a bunch of research on I recently did a bunch of research on grinding because I was when I was going to Mexico, I was gonna get the next ematic grinder for doing masa. All of the kind of high end flour mills here, the stone ones like if you're What are you looking at you looking at like a red cell? Are you looking at? Like, which which company are you looking at?

I don't remember the name of it. It's one that I've seen Dan Barber also use this place that it's just it's automatic. Yeah, it's like around $400 or so.

Yeah, I forget all the prices, there's a bunch of different ranges. And so the none of those are designed to do wet milling of masa. So just don't even there's a one or two, I think that so that will maybe sell you a stone that's designed to do masa. But I think you're much better off getting if you're going to do masa is getting like one it's made for it, you know what I mean? But they're supposedly fantastic at at flour milling. And I didn't get a chance to read the kind of super technical stuff on it. But the a lot of people are bent out of shape, because most of the stones now are composite stones made from aluminum oxide. And so like some people are anti aluminum oxide, because of the old, you know, kind of the old now discredited Alzheimer's theories about aluminum, so people got Freaky deaky about having aluminum oxide, grinding wheels. But that said, I think 99.9% Unless they're going and buying like a French stone cutting it and like doing it, they're all composite stones that are being made by appraisers, corporations. Now, you know, again, like it's been a while since I've researched it, but you know, look into that. But, you know, the research that I saw shows that there's a kind of a different kind of a shearing effect that happens in some of these kind of old stone grinders, but I've never done a side by side with an equivalently dressed stone grinder versus an equivalently sized metal one. So I don't have any way of saying but most of the jockeys who do it, they like they're stone grinders. The other thing is that now there's relatively inexpensive, kind of, you know, like bursting grain like micronizing grills that use like intermesh teeth that can supposedly do a very good job as well. But I mean, and again, I haven't looked at the at the, you know, micrographs pictures of the flour mills and the different ways but I assume they're probably different.

Yeah, because I was thinking whether I wanted to get the stone grant one or just the KitchenAid attachment,

I don't like to KitchenAid I love the KitchenAid but I hate the I hate them you get is going to be nothing but disappointment to you unless you're just making beer, in which case it does a fantastic job of like, you know, crushing up barley to make beer with like making flour with the KitchenAid is just going to be a source of frustration. He's the flour up like a monster, it clogs, if you put anything oily into it, it doesn't have a very high throughput. It's loud. It's like I there's just I bought it thinking it was going to change my life years and years ago, and it just sits in my drawer making me angry.

Alright, thanks for that. I mean that I'd saved me some money on that for sure.

I mean, look, maybe they've redesigned it. I don't know. And I don't No offense to the KitchenAid Corporation cuz I'd love it. If they gave us some free mixers rights to us, though. Couldn't you use a KitchenAid? Oven? Yeah, well, maybe you could use you know, the new ones, the big ones you wouldn't really want from them. I want them. I want the pasta, not the extruder which doesn't work. I want the rollers. Because this way I don't have to bolt down the pasta roller but they charge like it's it's over 100 bucks for the roller just for the roller. Does that seem to make any sense to you have over 100 bucks for the roller seems high? Anyways, I would wait and invest your money in a real standalone grinder that's going to do a good job for you. And I wouldn't believe a lot of the hype, it's hard to cut through the hype on the on the grain mills because most of the a lot of them and I say most a lot of the grain mills review sites are like Doomsday Preppers and or, like, you know, people with dubious kind of health and diet beliefs. And so it's hard to kind of sift fact from fantasy and some of the claims that are made about them. So it's one of the reasons why it's difficult. So I would go mainly on build quality and what people say about the quality of the breads they can make with the flowers that they do and go back you'll be able to grind corn fine, just not masa for tortillas.

Gotcha. Yeah. Otherwise, I'd have to go the hand route, I guess.

Yeah, no, no, listen. So like I was talking to Jorge masyado. Because I made another batch of tortillas actually over the weekend. This time I cook them in the tandoor and my grinder my next thematic is, is is wearing in so it's actually producing every time I make masa with it, it gets a little bit a little bit better. But what he was saying is that even if you have a substandard masala grinder, then if you go and manually work it on a Matata afterwards, it can like bring it up to the level of excellent masa even though so it'd be up to us kind of a two step technique. He even said that maybe if you had a big mocha head day that you could probably like work the moss and a mocha head day a little bit to get that kind of extra text girl thing he said he knows some people that have done that with good results. But I'm still working on getting my just my next ematic grinder producing exactly what I want. By the way, sorry, that tip. But I still want to leave without saying but certain mills are known for doing better with certain products. So certain mills are known for like, you know, having the stones glaze over if you put certain Grant Products through them versus others. So I would like try to figure out what you want to do most. And then find reviews from people who do that with it all day.

Excellent. I didn't know if there's like one that was all purpose across the board that you could use for all of them.

Again, it's been a while I kind of want a I think it's red, Sal is the company but they're like kind of a nut jobs. They look kind of like me, you can't get in touch with them. You know what I mean? And they make grinders whenever they feel like it and they ship it whenever they feel like it and they have like some hand crank ones. And some a lot of people want hand crank ones because they still want to be able to bake bread when when the world is over. Right? So so like, you know, but presumably, you know, Florida is going to be a tough place to live if the if the world ends because you know, like probably will be flooded there anyway. So you might want to say I'm going to assume that I have electricity, that might be an assumption that you're gonna make. You know what I mean? Yeah.

Very good. I also want to know, what are your feelings and thoughts on people starting to eat insects or that little trend?

I think if you think they're delicious, you should eat whatever you want. I've never had an insect where I was like, Damn, that was delicious. You know what I mean? It's like, grasshoppers are crunchy, but they're not delicious. You know what I mean? And like the legs get kind of caught in your in your teeth. I had the ant eggs. Those were quite good. You know what I mean? In Mexico. I brought home some of the ants. I shouldn't say this because it's illegal. But I brought home some of the ant like bodies for Booker because and he liked them. But I think if something is delicious, then eat it. But you know, most things that aren't are like fads that end up going away anyway, it's like most people don't actually like absence, which is why like the trend went crazy for a while when people thought they were going to get all impressionistic, messed up like to loosen the trek out on the green, you know, fairy or whatever it's called. And then when they realized that the you know, it's mainly the alcohol that's mess thing you up. They're like, wow, I don't like absent. Why? Why am I drinking it? You know? And then and then the consumption level dropped down back to those people who like it, you know?

Yeah. All right. Very good. Thank you as always, super beneficial information. And I'll be talking to you later.

Yeah, tweet tweet on it. And when you decide to buy a flour mill, let us know how it worked out.

You got it, man. All right, cool.

I got the police on the line about amp legs.

Well, it's the it was the you know, it was the back end of the ants and 36 I couldn't speak the Spanish. They're these fancy. I think they're a hocking ants. And I'll look it up. I'll look at I'll look it up. I'll look it up. But yeah, you're not supposed to bring kids back into the country. I said, I brought candy back, which is kind of true. snacks for the kids. They're dry. They're dead. They're not gonna they're not gonna like you know, like, I'm not going to cause the next Asian Longhorn beetle infestation. These suckers are dead is Doornail like dried desiccated in a sack. You know what I mean? Stars you like the grasshoppers? I haven't had. No you will ever you guys. You guys eaten the grasshoppers. Never had any of the bugs. Now we got a worm. I don't remember it. It's like them not like not because I was too drunk. But I'm saying it doesn't have much of a flavor. You know what I mean? Like these things? It's an extra source of protein, right?

You're really supposed to, to me just supposed to swallow?

Yeah, I think you're supposed to bite it and have to prove that you know that it's in your mouth rather than just letting it wash down? I think I don't know if that. Yeah, I haven't had one of those since I was in college. You know, I just know they're no good. Jack. What about you? You are you an insect eater?

Yeah, I'm done with it. I mean, I've had like the cricket bars like those protein bar kind of things. I even had cricket bitters, put an event.

Yeah, I had the bars once. But they're just flour. It's like cricket flour. Right, exactly. I don't think that there. I mean, like, I wasn't like, you know what, when you're cooking something like you know, it just needs it needs a pinch of cricket flour. You know what I mean? Like Zach, come up. For me? No, I have another caller. Caller you're on the air.

Fantastic, big fan. So I have a constrained cooking challenge, which is going to be at a beach house. And can't bring much lard with me apart from you know, the few powdered collections I have, looking for something interesting to make for crowd other than just, you know, the modernist cheese dip to show that I can do a better cheese dip than what comes in a jar. Curious if you have any fun thoughts apart and I just got the frozen fruit from liquid intelligence, but any other ideas?

That's a good one to whip out as well. What are the parameters? Like what first of all, do you have a particular course that you're doing or is there

just one night I have traditionally been you know, one of the better cooks in the social circle and like to have a lot of fun brought down circulators in the past but and you know the series all but can't do that this year. But was thinking of doing you know, doing a jury rigged rotisserie over a beach fire. But, you know, that's that's fun, but not particularly flashy. Right. I was curious if you have any fun thoughts?

Well, I usually, I usually, when I'm going to go to an event, I know I can't bring my equipment. I'll cheat and I'll cook everything ahead of time, bring it and then just do the finishing there. Right. So I'll do all my little temping back at the house. Seal the stuff down and ice packs bring it throw it in the fridge and then you look like you look like some sort of like like you know, genius because everyone else is working and doing all this stuff and you're like No Where am I? You know, I'm going to start cooking like about 30 minutes before it depends also on like what you mean by flashy flashy you should bring some liquid nitrogen I know you said you can't but like if you're liquid nitrogen at a beach party, you know as long as you follow the safety regulations that's like pretty much a win you know what I mean? Depending on how hot it is out there you know,

we can find a welding supply place nearby and so you know to slip down for a week on the beach so I can't I can't really pre cook too much. But looked at it fondly of welding supply places and just you know, renting and Dewar's

Yeah, here's something don't do this. But I've always wanted to don't do this. Don't I don't want to hear anyone saying that they've done this. But have you guys ever gone on to YouTube and looked at the videos of the engineering professor guy who starts his his grills with liquid oxygen? Anyone you guys seen this? Sounds awesome. Oh my god. You have to see the video. It's so what he did was he took this hibachi like grill like we know one of the round flat ones sticks it on the ground, puts a mound of coal like the size of like a whole small like Kingsford bag. Then he puts like a lit like I think it's like something like a lit sticker cigarette on top of it. And then dumps liquid oxygen onto it and goes Rouge and the whole thing is like a the entire grill is melted and there's a small pile of perfectly ready coals left on the ground in like, under five seconds. Talk about flashy, you know what I mean? And like that's someone really like, you know, right at the end your, you know, your, your, your, you know, cooking that's like the good way to go. Well speaking though, without, I've been doing a lot of high heat work recently because I've been working a lot with the tandoor. And really, really good results with the tandoor for kind of outdoor fast heat cooking. It's hard to mimic an irregular grill because you can't get the heat from kind of both sides at once. But what I'm learning on a tandoor when you can't do the low temp stuff, is the wisdom of super high but intermediate intermittent heat, right? So when you're cooking food and a tandoor meats, you go in there for like, three, four minutes, and it's like 100 degrees from all sides. And then you'll pull it out and you'll hang it and you'll let the meat cool off a little bit. And then you'll do that like two three times and it builds up the crust, right the same way that a rotisserie might, but it doesn't overcook the inside of course, remember also with tandoori you're usually doing some sort of surface generalization with yogurt or acid or beating the crap out of it, which is another time on or tenors ation technique. But I'm learning the wisdom of this kind of multiple cooking and hangings of bummer. Everything in a tandoor happens on these kinds of skewers. And so, they'll go in, they'll come out, they'll hang I'll cook other stuff that can sit around longer than I'll put them back. But it requires like relatively high heat. So you're gonna need a very big bed of coals like close to your great

Is there anything you can do on an open fire on a beach that you can't do on a regular grill?

Well, clam clam or clambake you're supposed to build a fire in the ground. Then line it with that that is super baller. Like if like if you do an old do you guys do old school? clambakes I'm talking to the guys in the studio. You guys done it. Oh,

New England. So it's sort of standard protocol Fourth of July weekend.

You do a clambake because they everything's viciously overcooked. Am I right? Yeah. But it's still flashing? Yeah, it's fine. But like the idea that you bury everything, but how much seaweed you have to put over the top to not have it be a problem with sand and crap getting in your stuff? Or do they cheat? Have you ever seen someone do it? Old school seaweed and burlap? Seaweed and burlap? Yeah. And and what do you throw you corn lobsters, clams. How do you what do you put in your?

Yeah, sausage, corn, potatoes, clams, lobsters.

And the lobsters aren't just like so way over done. I'm sure the corn is delicious. I'm sure the corn the potatoes and the sausages are good. And the rest is kind of there for show. But like burying something. Yeah, burying something like that is pretty it's pretty awesome. I would say a

lot of digging a long time.

Well, and also how far up above the waterline you don't put it in wet sand. It's got to be way up there. And that stuff doesn't hold a like you can't you're above the timeline. Yeah. And how do you get the sand to go out of the way that dump angle of sand is pretty low. A lot of digging a lot of digging. Get a backhoe oh my god backhoe clambake Oh my god. Imagine that. I want to do that. And Connecticut of talking to someone if we ever get something we're going to do, we're going to dig huge pits in the ground to do big pit cook stuff. But anyway, pit cooking is good. If you can bring a thermometer they can get down in the pit. You could probably measure it you could probably even pull something when it's done. But usually they're done on retainer. I think the problem with clambake cooking as most people don't wait long enough to layer this stuff in and they're dealing with to hire retain heat. If you were to judge it just right with retain heat cooking by using the earth as your oven. I'm sure you could do it without over cooking because you put the stuff in kind of right at the point where it wasn't going to cook anymore. He's let it ride for a long time. So you throw your sausages in early along with your corn in your potatoes. you'd wait right then you kind of unearth throw in your your seafood on top. It would cook the juices will go down into your potatoes and whatnot and you'd be good to go. But I don't think anyone's written the definitive book on how to make a clambake that doesn't overcook the food viciously. It's gonna be your next project. Yeah, stars and stars is putting her Don't do that. We kind of like she's looking at something else. But if I actually said to her, I was gonna that we were going to spend the next three weeks working on clambake she would probably you might like it actually more than what we're supposed to be doing.

Not at your house.

Well, I you know, I hate beaches as the problem. But I don't hate them. I love looking at them from a deck. You know what I mean? I don't like the feeling of sand between my feet. I hate it. My Booker loves to hug me when he's full of sand on the beach, which is a nightmare. And as I've said many times on the air. I'm that guy at the beach with the long pants. The big wide brim hat and the long shirt. That's me. If you ever see that guy, that's me. Yeah. Well look at me white. Anyway. Hopefully that helps me here. Yeah. Did any of this information help? Are you still there? I'm still here. That was great. All right, cool. Let us know what happened. Let us know what you did. I'd love to hear this stuff. tweeted on over. Sure. All right, we'll call in. All right, Jack, you want to take commercial break? That sounds good. We'll come right 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 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 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 come 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.

Way Jack I wasn't listening at the beginning is that Steve Jenkins? Steve Jenkins who did we figured out he sounds like a mix between Alec Baldwin and someone else. He's got a little Baldwin and it's like Baldwin mixed with like, it's like, Baldwin mixed with Costanza, right?

It's like the good voice isn't it? Yeah.

It's like a Costanza Baldwin.

That's a Steve Jenkins is for Steve Jenkins from fairway doing a heritage foods add Yeah, so that's kind of confusing. So

So at the beginning of the outset, you say the Heritage Foods is the is the largest purveyor of turkeys and what was the other one? Turkeys and in the in the promo? What but not goats? You guys aren't the largest heritage goat goat seller.

Sorry, I have to check on that. Yeah, it's just like I was like, you know, I was like sell some mean goat though. Yeah, no goat left behind right once delivered a whole goat in the back of my trunk to a customer. It was great.

Yeah. How they were like, was it we won't say that you did that? Because I'm sure. A reefer truck.

I had a dream once. Yeah, did that Yeah. Yeah, all the street meet guys were given me a lot of funny looks.

You know where I learned the term reefer truck from convoys on convicts on greatest song ever. Convoy stars you don't even like conflict, right? You hate you hate songs that have stories in them. Stars Hate Story song. She doesn't like the gambler. You have a lot of questions you need to answer. You see, I'm saying she doesn't want he doesn't want to even deal with it. Before going on. So we're saying the question was in the in the studio here was like I didn't really talk about the person called before was interested in rotisseries. And we didn't talk about the rotisserie. I was just thinking that a rotisserie at the beach might be kind of a pain to set up. If you don't if you're not gonna bring a circulator. What are the odds are going to bring a rotisserie and then the point is you could crank it by hand, right Anastasia here say that you made a hand crank which is three ones. What do you cook? Chicken? Chick? Well, chicken doesn't take that long. Right? How was it? No, it was like whole chickens like, like a bunch? And who actually turned it you turn it or you may filter on it?

No, this is back in a better place with lots of boys

to turn it. Oh, wait and Switzerland you made your campers do it. Shoot stars used to be a camp counselor in Switzerland what lakes call because it was good chicken, though that you could do if you don't want to turn it as you could go the vertical vertical rotisserie where you hang it from a string and then he just like kick it every once in a while. Don't actually kick your feet, like poke it with a stick. But then it just automatically rotates and didn't dance but it's vertical. Do you like the vertical rotisserie? No, but you've seen it like on streets like that's how like, Oh, you mean like yeah, that works. Right? You weren't with me in Mexico, right? Mexico. This one place that was making the like the really like the high end pet store the place that Jordanna and Alex do pack who are reading a book on tacos or wrote a book on tacos. Actually, it's not out yet. This is the place they said to go. It's like a gas station or mechanic shop during the day and at night. It's like an Alpes door shop. Those guys they had flames shooting out of their rotisserie hitting the meat and by the way, the way they do the pet store there it's not like some trumped up meat like like you know, like a donor is it's like flaps of meat that are stacked all around on the thing. And they had such a high heat coming out. They had a really good crisp Enos going on. But I realized that can only accomplish that because they make 8 billion of these dang things so they can keep it on real high and they just keep going all the time and it's perfect. I was wondering whether you had like a wah wah pedal for the flame, which would be kind of awesome. Right then you could like dy yy with the flame. That's what I kind of wanted to build anyway. Alright, so I said I should get to some of these questions. Yes, yes. Okay. This infant from a BJD please say hello to Jack Jack. Hello. Hello. Wait, this is in the middle of the question. Somehow I missed half the question. It just says it starts with also the question starts with a B that's how we started. Also add usually not anywhere. Also, the the liquid that leeches from the meat I cook in my circulator, if I'm not using it to make a pan sauce, is it safe to pour over dog food for my dog? Well let it cool first, but yes, of course. Yeah, also, by the way, my dogs super freaking picky will not eat the dry food unless there's wet food on now. I thought dogs are supposed to eat anything. It's a dog's do the eat any damn thing. Won't eat the dry food just mentioned so how bad that dry food probably tastes? I've never tried it. Sure it's terrible. Additionally, and not related. If I'm doing chicken low temperature for insurance by the way. before frying, can I bag it with the buttermilk? Brian, Brian bagged or not what time attempts Should I go with for squeamish folk? Okay, so here's the thing. Yes, you can bag a chicken with a buttermilk, Brian and cook it just realize this. If you leave it in contact with the buttermilk for a long time, it's gonna get soft, the whole portion. The whole point of buttermilk, Brian is to soften the meat fibers with the acidity. So I don't actually do buttermilk brines, because I find that low temperature plus buttermilk makes the stuff too soft. And my tastes have tried it. And to me it's like a little bit mushy, especially if you're vacuum bagging it and you're actually injecting the the buttermilk into the fibers in the chicken. It's much more effective at delivering that acid into the inner parts of the chicken then just simple soaking alone. And so you know, I just don't it's not my thing. I do a milk Brian's milk, salt water. And I don't know if it makes it any better. Because for years, I've always done my Brian as a straight milk, not a buttermilk, and my batter is always buttermilk. I've always done it that way. So anyway, so yes, you can do it. But just expect it to be a little bit mushy. What I and by the way, for those of you that don't know, low temperature for insurance is where you take something like chicken, and you cook it all the way through in a circulator. Then you let it cool, and then you fry it like it's normal, or cook it like it's normal. And the reason to do this is because let's say you're making when you're making chicken, I used to have to put in the large pieces of chicken first at the fryer at a low temperature, raise the temperature of the fryer, do the smaller pieces of chicken, then raise the temperature of the fryer again and then do French fries, right or onion rings, right. But if you're if you're doing low temperature for insurance, all the meats already cooked through all the way. So you can just cook you know everything from the largest breast down to the French fries, all in the same temperature of oil. So it just makes it much more convenient because you can go back and forth between products without having to like you know, keep adjusting your fryer to different temperatures or adjusting your oil to different temperatures. So it's a great technique for stuff like that. And you can just focus on getting the breading kind of the way you want it. Here's some tips. For leg meat. If you're going to bag it, I would bone all of the leg meat, especially because you're going to get pink around the bone that you're not going to be able to cook away and no one's going to like it. So I usually bone out meat if I'm going to bag it, if you're not going to bag it. If you're just going to Ziploc it then you don't necessarily need to bone it out. But I would go on the highest side. So I would go like 60 like six Celsius, right something like there. Even though the meat is cooked, tasting and looking around like 6465 I would go 6667 It's not going to dry out because it's dark meat right. And especially if it's brined it's not going to dry out and it's going to get some of that color gone. That's that's going to freak people out on the white meat. I go straight 64 If people are going to be a little bit squeamish you could do as 65 but don't go above 65 on the white meat. So here's how I usually do it. I throw the dark meat in at the high temperature in a bag. I bagged them separately. I throw the dark meat in at the high temperature. I let that go. I keep everything fairly small. I let that go for about 45 minutes to an hour the temperature soaks through then I dropped down to my white meat temperature I throw the white meat in. I let it ride out for another 45 minutes or so. depends on the thickness of your product and how sick keep them separated, pull it out, then I unbagged them immediately and let the let it drain while it's hot so that you get rid of the moisture that's on the surface of the chicken skin. Then the chickens can can get tacky, and then it holds on to your breading better. So that's the way I do it. A lot of people who let it cool in the bag, or they let it sit in the bag and they pull it out when it's cooler. They find that using the pre cook for insurance means that they have poor batter adhesion. And so I just say pull it out when it's hot, and that'll solve the problem. Yeah. Okay. What else we got here? Joel Esposito wrote and this is a long time ago that we've never gotten to this question and now I forgotten what I was going to say. So we're gonna have to just wing it in a wing it I was thinking about oil Spencer's recently as I currently pour straight from the store bought containers, which inevitably ends up making an oily mess no matter what sort of anti drip cap they put on the bottles. You should you should come to Roberta's manda oil dispensers here are like demons. Jack, have you noticed this? Yes. They're the worst. They're the worst. The absolute worst. I mean, it's no offense to the product make I just hate their oil things. We've already had the discussion about their standard, the standard red hot pepper shakers, Anastasia. And I would both Oh, yeah, those are bad. If I could go back in time and meet one person, it would be the person that invented that and I would slap them in the face.

You know what I mean? So bad. I worked for like the grated parmesan cheese, but

yeah, but they don't serve that here because that's an enemy of quality. Yeah, right. Oh, it is. Yeah. And they don't serve things here that are enemies of quality. Except for Yes. Except for that free and I will give you someone doing it right now. Right now. This lady on you're trying to get rid pepper on her pizza. unscrew the cap. They should just have a solid cap on it. So you have to unscrew it. Oh my god. Anyways, okay. So I ventured on Amazon to browse the marketing of oil dispensing technology. That's a good sentence. At first, I was looking for a machinist style boiler with a trigger and wide base as I felt this would be a good solution. After a brief search I can neither turn up said product nor a real deal stainless steel machinist boiler. Yeah, they're all made with regular steel, I think. Although you remember what I used to have that. So the one the one that Joel was talking about is the one with the trigger on it, where it has the long goose thin gooseneck. And you're like, right, you put it in. But the one that I actually like is the one that has the curved bottom that goes you know what I mean? You press on the bottom. And like, it's like, looks like a cat loose looks like a like a like a like a can like a like a half dome can with a long spout coming out of the top. And He's pressed the bottom and it makes that metal noise. I used to love using that thing. I had no good reason to use it as a kid said, oil getting everywhere. But I used to just love pressing on that damn thing. You ever have one of those? You're not talking about that? Right? Yeah. You've probably seen them in like old cartoons from the 40s. Yeah. Then I thought about what the ultimate dispensing device would be and what sort of challenges would it need to overcome? These are the challenges in bullet point form? No drips down the side of the container thermally insulated Now why does it need to be thermally insulated? Why? Because you're going to have a too close to your stove. Maybe just don't keep it too close to your stove. Right. Although I do have that problem. Sometimes my oil jug I have a I have a three liter jug of olive oil that I keep can they keep next to my stove. Sometimes it gets a little warm, maybe thermally insulated, I don't know. completely opaque to avoid light based oxidation, right? I get that. Here's the problem though. If it's completely opaque, you don't know how much is in there unless you do it by weight. What

you can add like a glass window. So you can see how much

is left right and then presumably because right because not that much lights going through the oil Dipper or oil dip or like a dipstick. I just had to teach that's what a dipstick was because we got this tractor over the weekend like an old tractor from the 70s. And I was like this is a dipstick. It's not something you call your buddies. It's something that measures oil and showed him how to wipe it down and been a wild because you know, in like a modern car like I have a Subaru I haven't looked at the oil once. I don't even know if my Subaru has a dipstick? I don't know. Yeah. Anyway. devoid of oxygen to mitigate rancidity that's good call right and pressurize for spraying across pan or grill surfaces. Presumably, Joel doesn't like the well. Here's the thing, I think okay, I finished reading and then we'll go into this sounds a lot like a thermal whip to me thermal whip is the EC whipped cream maker but the one that's insulated right, they're fantastically expensive. They're used typically because you have something hot that you want to keep hot or cold that you want to keep cold but you don't want to keep your whip or in the fridge or keep it in the end in a hot water bath. So you can either pre chill or preheat the inside of it fill it with hot or cold and it'll stay hot or cold like a thermos for a long time. Right? Yeah, but they're about twice the size of the equivalent. EC would be if it wasn't a thermal event instead As allowing a thermal shock to me, utilizing non fat soluble charges ie co2 co2 is soluble and fat and as much as I'm too old, but it is soluble in fats one with a stubby narrow piping or injection tip attached. You could charge it once and empty the headspace to provide a gas flush effect and then charge again depressurize but what do you use it? It's so expensive that you're this worried about it like argan oil. What are you using some sort of like fancy like oil that's like, only harvested from a yak like one period of time during Tibet, like in Tibet, like at the high regions, right? I mean, like, that's some fanciness you're going through for your oil anyway. But I'm sure you have I guess look, there's olive oils out there that are fantastically expensive. That'd be worth saving. Yeah, okay. It would be especially baller to have an atomizer attachment to facilitate misting. I'm interested to hear Dave's thoughts on this any safety issues, Oil Gas mist igniting and a grilling application. Have I ever have I ever sprayed Pam over a grill and how to ignite yet? No, I haven't yet done it. low oxygen nasties and infused oil, etc. Thanks. Okay, so I looked up the Oilers that we were talking about the oil you're looking for, by the way, which are not made of stainless steel as the golden rod the golden rod pistol pump boiler six inch model 606 That's the one you're looking for. Do you ever see the movie breaker Moran? Good movie and you guys see breaking rent? I don't think they watched it anymore. It was about this guy who got executed during the Boer War for anyway whatever. Whenever anyone says six Oh, something I think of that movie breaking Moran but no one's seen anymore. Jack you've seen Breaking bread? No, I haven't. Everyone's terrible. You know what I was dealing with the bartenders and they hadn't seen things like Indiana Jones and the Temple of Doom.