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 show was brought to you by molecular recipes.com The world's number one source for modernist recipes, techniques, ingredients and tools. Hey,

I'm Jimmy Carboni. From deer sessions radio. 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 we're back with cooking issues live on the network. I'm Dave Arnold, your host of good news here with the Stasi, the hammer Lopez and new new person joining us in the studio Ben who's trailing jack for engineering here in the heritage we had network they want you to tell us a little bit about yourself here.

Just quit my job to work as a radio producer.

Yeah, and I heard tell that prior to this you were a corporate attorney. I was ugly. Yeah, what kind of any any particular kind of corporate law like chopping them up, gluing them back together, picking up the bankruptcy pieces. Whoa, Fun. Fun, fun. We got Jack over there. And Jack has kindly given us a bottle of Prosecco to celebrate gratulations

Yeah, so last Friday, the James Beard Awards, said that liquid intelligence was their favorite cocktail Book of the Year. Nice. Or as I texted Anastasia, because it was her birthday, by the way. So she was off in Branford partying like a rock star right. True. False true. Yeah. So while she was partying like a rock star, I sent her a text saying that I had one best hot food cold separator which is the only thing she uses liquid intelligence for separating the hot side and the cold says All she cares about. She's like, but is it gonna keep? I don't want my lettuce to get wilted. By the way, for those of you that will listen to me. Like you can tell what Anastasia sounds like because you've heard her and that's my invitation of her so you can see that my invitations of people bear no relationship to share to kind of what's going on. Hey Jack we're going to save for this I don't even know if this Prosecco will save where you want me to open it like a person I think

you can open it like a person maybe the last time we savored a bottle in the studio it got all over the equipment. It was bad.

Oh me me I'm a musician and I don't want my equipment ruin Yeah, that what I'm hearing from him that was that was the voice I used by the way. By the way Jack. I noticed that even though today is sponsored by our buddies, the you know, like the recipes but you didn't play Jackie molecules.

Oh, we'll get there. Middle of the show.

I still want to miss it. I don't want to miss the Jackie molecules. It's been two weeks. So what's been going on for these two weeks? Well, the first week heritage this is by the way, this is the sound of this is the sound Anastasia suddenly getting happy. Ready? Before that asked us,

somebody somewhere just got a real shock in their headphones.

I was speaking of shock and the headphones if you want to call him live call your question to 718-497-2128. That's 718-497-2128. So anyway, we've been gone these past few weeks. The first week, heritage radio was shut down. I don't really know why but it was. And last week I was in Mexico, Mexico, Mexico for the first time ever, because does anyone consider the border towns to actually be next Mexico? No, right. I mean, no offense to those of you that live in like Juarez and Nogales and Tijuana. Like no offense to you, but I mean, it's like, you know, Mexico City is pretty awesome. You started you never been there, right? Even though you're half Mexican, you've never been to Mexico. I have been to Mexico. I've been there. Where in Mexico.

I've been to Cancun and TJ.

TJ like that, TJ it's like, it's a dude, TJ. Anyway. So what are your thoughts on Tijuana? It's gotta be better than I was like, five. It's gotta be better than Nogales. Yeah, anyway, Mexico City amazing. In fact, the food Avi, Johan, everyone's like the food, that Mexican food here in New York blows like the average Mexican food and they're not talking about cosmi or any other stuff. But the average Mexican food here blows and they're like, oh, it's doing better in California. It's so much better in Mexico. I mean, it makes sense, right? I mean, it being Mexican food. So, you know, I guess I don't really have the time. So I'm gonna run out before I get all the questions to go through. But I did purchase for those of you that you know, are in the wayback machine on the Cooking issues. You know, many, many years ago, I did a post on nixed amortization, which is the process of taking corn you know, soaking slash cooking it or cooking it in lime water, calcium hydroxide, right lime cow, they call it down there, and then soaking it and then grinding it to make nixtamal which is the base of masa, masa, which is the base of you know, corn tortillas, right? Right. And for those of you that paid attention the hardest part about the whole nonsense is grinding this stuff because oh by the way, you know the traditional grinding methods does is you know, the metallic the mono the big stone and I bought a crappy one on 100/16 Street and it was useless. It was like a child's toy. It was so small. It was ridiculous. Absurd. Like I don't even so I was gonna buy one there, but there's so damn heavy like a real one. Like the guy this other guy who's gonna sell me one swear to God, it was like 10 bucks. Somebody gets like, really nice. I was like, where's the mana? Where's the you know that the actual, like rolling pin style wooden thing? I mean, yeah, it looks like a rolling pin, but it's made of stone. And it goes well, here's one and it gives me like a small nose like, I was like, dude, dude, I know that I'm like, you know, white as the driven freakin snow like super gringo. But for Christ's sakes, you know, that mono is not matched to that, you know, Matata is not gonna work. It was like stars, it was like a six inch mono and like this giant with like, eight because like, you know that if it had fit, I would have just duct taped to my back and told the airline that it was like, it was like, I would have told the airline that it was like some sort of growth, you're weak. You know, we didn't have the right stuff. The guy didn't have the right stuff. I gotta go to the right, I gotta go to the right neighborhood next time but I was, by the way, I spent most of my time in the Merced market, which is like, you know, one of the main main markets in Mexico City with these with this group of women who were making they weren't hand patting the tortilla so they weren't like full abuela but they weren't like making like they were pressing out with a fresh masa the squash blossom case it is there are ridiculous like a week like we were all sitting around like a bunch of us were sitting around saying how much would this cost in New York right? So you go to the farmers market you buy a little plastic thing and the crap squash blossoms How much is that thinks does you shot for that kind of crap? Seven. Yeah, right. Okay, so imagine this lady had what amounted to a like, it was clear so it wasn't gross, but a like large garbage bag full of them. Full of them. Right and remember she bought it like 50 feet away because they're at a market right? Rough chop. She has a giant Komal she just throws a giant like giant like she's well so here's what she did. She throws a giant giant pile of the stuff on the Komal and just started going she has like a spatula and like a thing of like fresh oil because you know they also her fryer next to it for doing like gorditas and stuff looks like an upside down sombrero so it's got a big flat rim and they're just like a basin that imagine a walk with a giant wide brim on it so like a like a gardening hat you know what I mean? But upside down. And so that's what she was like frying into she had a thing of fresh oil there so she just went up and like like with the spatula put a little bit of oil on the on the Florida calabasa little salt right and then she and this other lady were like the mystical masters of shredding like what Hawkins string cheese because they literally picked up a block of the cheese and just like it was like these like threads of cheese so like they cooked it down. She made that she she also was like super quick and consistent on making these very kind of long, very long like footlong like kind of narrow tortillas that she would like put on the Come on then That said she would slap the cheese on the thing with the Florida Calabasas putting salt. And that's it. And that's really all it needs. That's, I mean, like, you're not used to having squash blossoms like this because you need to stretch them. So you stuffed them with things. Or you, you know, you dip them in batter and you fry them like a pancake, or you know, any one of these numbers of people who they can afford. What

is their taste? Is it a zucchini taste

like what is so much but you know how I feel about zucchini?

I know. But what Yeah, but like how do you describe?

I mean, it's kind of I can't describe it delicious. First of all, it exudes juices. It's juiciness, but it's not watery, and still maintain some of its crunchy and that's what's so disgusting about zucchini, right? So it's like, you know, I don't know, it almost has like a it's like a savory it's not meaty, because it's not that kind of Trump but it feels substantial. Consider we ate like eight bazillion of these things and plus like the cheese that they were putting on it was like so much nicer than the crap that we get in the supermarket Kado as they call them and my find local fine Fair, which is not necessarily a good place to buy the sort of product but anyway, here here in New York, it would have been like you know, a $20 Freaking case idea and that's the thing you don't want it'll be worth it but no one will pay it because it's not high end food like no one wants to pay that kind of money for something just because no one can afford to have the squash blossoms in it. I hear there's some places here that have very cheap squash blossoms but I don't know made Okay, honestly, maybe each case India had like one and a half of those containers so you're looking at like seven and a half dollars for the squash blossoms in each case. It is

crazy though.

That's the way you want to do it. Yeah. And I said to the lady well through an intermediary because I don't speak Spanish. I was like, I was like hey, you know do you you know do you get these all yours is a spring thing because it was weird spring she's like all your bastards bastards. And another thing try this in New York so like at a different market at the Mercado San Juan where they have this like they have the place called los coyotes that sells all the weird meats and stuff. I had the jack you're not drinking your Prosecco. You make me angry. Sorry. They had the the eggs the Eskimo and like all the other weird stuff. So I bought some because I went there thinking that they were going to prepare them because I was led to believe that they had been prepared and you know, tacos and whatever. And no, so I had to buy them wrong, but I'm not not gonna buy it. Right. So then they're burning a hole in my refrigerator, like for a day. And as I'm leaving, I'm like, You know what? I bet you those ladies will cook it for me. Wow. Yeah. So imagine doing that in New York. I walk up there like making this stuff. First of all these late for those of you that like you know, are professionals out there, you would love these people I walk up to them, they have nothing going none of the equipment's on they have none of their means nothing. Nothing like eight in the morning, right when they open. So I'm like, How long should it come back? She's like kids even, like really? So 15 minutes we go back and they're screaming they already have stuff out of the out of the door. They already have people being served. There's a lot to be said for the Mexican street kitchen. Amazing, amazing man anyway, so So I was like, you know, waiters coaching are with my best kind of gringo accent so yeah, she freaking cook them for me. They were good. That'd be look I talked to Rick Bayless about it on Friday because he did it the worse award ceremony because his his podcast one and you know he was like look you know they're good they they're little mealy like that like we've previously been frozen like next time I go he says he has the source of like the hyper fresh like the hyper hyper real the verdad you know what I'm saying? So like next time I go we'll get she also made us like these awesome cuz I bought at the market like a whole boatload of we look okay, like nice Wheatley Kochi. And so she cooked that great great place love Mexico. Oh, reason I brought it up. I bought a next amount of grinder the hard part about making masa is grinding it and the corona hand grinder which is the best thing I was able to get sucks last time I made it. I throw it out. I went to make monster the other day out of rye which by the way, like I say stickier if you read the post it stick the I forget what the post is called on cooking issues but apparently it's back you can get it's not just Cialis forum. Oh, the forum is now Cialis. Okay. Anyway, so if you read it, you'll see that I made nixtamal eyes right basically make the rise a lot stickier than corn is and so I was trying to grind the rye and the Chronos like you know what, both throw it away like I'm done. I'm done with you. I'm gone and so that I bought the next ematic but I don't have a good supply of corn yet so I'm getting a good supply of corn and I'll give you some updates on grinding masa with the next American maybe some new stuff but I will say this the next amount of grinder also makes a ridiculously good nut butter styles if we had had that back into at the SEI our lives have been so much easier Do you remember like all the times putting those nuts to the champion and then spinning when the Vita prep? This stuff comes out like smooth as silk like one shot? You know what I want to make that no one's made for me ever? I want to go to the store I'm gonna buy planters mixed nuts you guys planners mix nuts fan Ben Do you like to play his mix? Not yeah, like I like some nuts. Yeah, but the mix not is like you grow up if you grew up eating nuts if you weren't one of the if you weren't allergic to it right which when I was a kid, did you know anyone was allergic when you were kid sized? And that's not news. Like past 15 years or something when I was a kid, you know in the 70s Like every person

the idea that you wouldn't your house yeah,

it's always you know, but the idea that you would not be able to bring a peanut butter sandwich to school people be like What? What? What you don't I mean it's like you know like that's not that's ridiculous in the 70s now it's common because you know the rise now just anywho here's what I want to do I want to take just straight up Kana mix nuts straight up, planners poured in this thing and make mix nut butter when that be good. Why is no one made when mixing? Salty? Because it's really solid. Are you saying you don't like salty? No, like overly salty? Will you eat the mix nuts, do you not? Yeah, so I'm not I mean, so you've seen you wouldn't like that level of salt as a nut butter. Jack weigh in?

Yeah, I'm torn but I feel you're where you're coming from stuff that might be maybe a little too salty but I'm down I think it'd be a great idea. I love mix that's

it's a very easy thing to freakin test all I need to do is on the way home by a cannon mix nuts. In Dublin, by the way it's in the can't remember the old official can Yeah, yeah. and dump it in and see what happens. And then I can report back to but let's say it is salty. I mean, okay, so you want like a cracker with less salt on it. By the way. Do you like you like to saltines with the crack with the salt, right? Otherwise, the coffee is called saltines

I know like flavor on it. You know, like that salt doesn't taste like Real Salt. What does it taste? Oh, no. It's like the tiny tiny salt.

We Oh bla bla bla bla. Well, are you talking about? Okay, okay. There's two things we're looking at here. Right? There's the planners mix nuts, which are the standard old school kind of process and versus the dry roast which has the dry feeling on the tongue? Are we talking about the the salt taste of the dry roast?

I don't I don't have never had the drivers know. Oh, of course. You know, the different I have to look at it.

By the way, secret stars. Not a big fan of peanuts. Not peanuts now. She likes pecans. Almonds. You're an avid fan. Yeah. But are you from California? We're not supposed to be to

take all that water.

Well, what about my Konami from Spain?

I mean, they don't seem to have a water problem.

Yeah. Well, I mean, I don't know. I mean, that's it's you know, I don't know, I'm not familiar with their problems. I need to research their problems. But. So a lot of what's the what? How many gallons of water does it take to make an omelet?

I don't know. But I think it's like a bit. That's a lot. It's like a gallon per almond or something. Something insane.

Yeah. Yeah. But but the thing is, is like let's say you're in almond trees, right? Let's say, let's say you're a 60 year old California almond farmer. And you've made the mistake of planting a low fat variety, because that's what people like my feeling about a lot of California and they make some delicious. Please don't I don't want to hear about it. But my point is that I like the higher fat almond varieties, right. And this becomes especially apparent once you start grinding them, you can really see kind of remember we used to make almond oil and all that we used to get the California almonds. We had to supplement the oil in them because they were such a pain in the butt anyways. But you have all these trees, we need to let them die. I don't know maybe? I don't know. Hard problem right now.

Maybe just cut them in half.

You know what? You know what? I have a connection through McGee to the end? Through labor, right? Oh, yeah. Yeah. Through whose dads and almonds and almond farmer to the California nut board. Why don't we figure out what their response to this is? Why don't we figure out what the California like, you know, not almond nut board. Good, big business. We're gonna see what they say about it. They gotta have some sort of wrap on it. Right. Yeah. I mean, I don't think any of the water restrictions apply to commercial farmers. Not yet.

Yeah, questions.

So I do have a caller. All right, but I first want to make a pitch here. Do you know about our Kickstarter, Dave?

I do. Didn't we mention it?

We did. We're 14 days to go though. And let's get into did we? When did we win? We have not won. Alright, how much want to be winners? How much do we need to win? So we are $12,000 away from being winners out of how much out of 35. So we're about 65% of the way there, we've got 14 days to go. There are really really awesome perks all the way up to having your own radio show. I mean, that's a really, really awesome perk. Has anyone bought that? Yeah, we've had, we've had a few actually. So that's exciting. But check it out. It's on Kickstarter. If you search heritage radio network, you can see the fun little video we made. The website actually will fall apart in the fall like the coding language. It was built on Ruby on Rails and all of the updates just are not compatible with our version and it's falling apart.

You should do jack you should do you should you can create a web address that's like Kickstarter slash heritage radio.

We might have one.

Anyway, our point is this if you enjoy having the cooking issues radio show and enjoy Jack being a pleasant part of what we're doing instead of hating all of you to death. What I would recommend is that you fund this Kickstarter, is that more or less accurate? Yes. Pretty much it? Yeah, I mean, look, how many people do we need? Like, oh, what's the average donation here?

We're gonna have to crunch that numbers, but I mean every dollar counts. You know,

how much did you know your own radio show?

Your own radio show I believe is $5,000 for your own season.

A whole season.

Oh my god dudes. Good. You get for 1000 bucks you can record a podcast for 5000 you get a whole season.

Oh, Jason, any of those any of you people out there with an axe to grind? This is your chance. Can we can we say what we're gonna do? What are we gonna do for our listeners? Oh, yeah. For listeners are cooking issues. Styles and I have. Okay, so you guys have heard of the vegan phase? Right Jack people have heard of the vegan face and the vegan face. We haven't talked about it in a while, but she has the facial expressions that you can't see on the radio that are just different ways that Anastasia has to express her distaste for things like vegans or biscuits or spores, fun fungus, like like certain things like this, that she hates me, for instance. So, so what we're going to do is also and one of our favorite phrases, which we haven't used in a while Jack is enemy of quality, right? Oh, yeah. So we're going to make enemy of quality T shirts that have my my characters that aren't long Caesar is going to have we're gonna get a caricature of anastasius Vegan face. And excellent and my face is cooking issues enemies enemies quality available soon, right soon. I says, caller you're on the air. Hey, Dave, how's it going? All right, what's up? Hey, put me down for five grand for the Jedi podcast. Nice. Is that real? Is that real? No, no. Thanks.

Thanks for your call.

I was curious about modeling carbonated cocktails, it seems kind of hard to keep eye level of carbonation. Just in general, if you have any kind of tips for

sure. What kind of cocktail Do you want? What kind of carbonated cocktail would you like to bottle I was fine with your party's campaign acid. Do not bottle it with the acid it will get very, very bitter. Very bitter. Because I don't know why. But but you can add the acid afterwards when you're pouring it but any of the other carbonated ones. If you use like a lime acid or something, I haven't tested other types of acid with it the other day didn't do a side by side of the the computer sort of variant basically with biomass it versus with the champagne acid that I use in there, which is a tortorich lactic blend. So I don't know whether it's a particular acid bottled with the complexity that makes it go super bitter. We're whether it's any acid in general. And by the way, Aperol will also go bitter. The same way Campari does however, it's less perceptible because Aperol is less overall bitter. So you might be able to get away with it with that bra. That's just that's just a beforehand before we start, another thing, another thing you're gonna want to note is that champagne acid. I think it's because it's not quite as I don't know why it tends to foam more things with champagne acid in them, which is again, a 6% mixture that's half 6% acid mixture, half of which is lactic Catholic, we just start Tarik to mimic the same acidity as lime juice, or lemon. I don't know why, but it tends to foam more. So that's just a note of NA for you when you're doing a bottle cocktail. Now, if you're going to bottle a carbonated cocktail, the first thing you need to do is get glass bottles, you need to get caps that seal well. You want to make sure that the insides of those bottles are super clean. So the way that oh my god, you go and Darth Vader on. So the way to test that is to pour liquid into the bottle, turn it upside down and see whether it cheats. If it sheets out, then you got clean. If you see little dots, then there are things that are stopping him from cheating. It's not as the my chemistry teacher used to say in high school analytically clean, you're going to want to clean it out why I mean, you don't have to, it's not like a safety thing. But any nucleation sites on the side of that bottle are going to cause a real pain when you're trying to fill it now another thing, carbonated cocktails, they foam a lot more than then sodas do they form a lot more than most other things do. So what I would recommend what Anastasia and I have done, we've had to bottle them in the past you want to get the smallest amount of headspace possible because that's going to also ruin your carbonation because it's gonna bleed out right? So get your bottles cold, very cold, not cold enough to freeze any cocktail when it hits because if anything freezes, that's nucleation sites right? So you want to like like quadruple carbonate your cocktails in your bottles like you do normally unless you have some better system. Then get your bottles cold and then tilted on its side. Pour this stuff in, let it foam up and then just keep pouring fresh cocktail in until there's no foam anymore. Do this in a tray. Then cap bid at the last minute and let them settle. And then when you're done doing a batch re carbonate the stuff that fell into the tray. That's what we do. And we have to do it like we had who would do that for Jimmy Fallon or something for someone else? Didn't Dave take a bottle of carbonated stuff on Jimmy Fallon or something? And we had to do it. And that's how we did it. We just kept on pouring it and letting it foam out and then cap it and then record this stuff at the end, man. It's a pain in the butt, though, you know, I mean, yeah. Yeah. That's what I would do. In fact, that's what I have done. Yeah. Thank you very much. All right. Thank you. All right. Sue. I guess that's enough. On the on the Mexico Yeah. Yeah. By the way, I have a question. And thankfully, on the tandoori, we haven't talked about the tandoor at all right now. You talked a little bit about it. Yeah. for Easter, but but had I already cooked with it yet? We've had a show after Easter. Yeah, yeah. Anyway, I love the tender. I'm loving it. So people, here's what people keep asking me. They keep asking me, Dave, I hear you love your tandoor. But what do you think about the big green egg and the fact that matter is the big red, Big Green Egg then it's like a ceramic grill like ah, well, hence big green egg and egg shaped ceramic grill. The Kamado grill is the is the kind of generic term for this type of grill. And they're very well loved. Grills. But fact of matter is I don't own one. However, we might rectify that soon, I may or may not have a magazine that you may or may not have heard of you have heard of it. Who's going to have me do a side by side, big, big green egg versus Tandoor and a variety things. Won't that be fun? Yeah, we come to Connecticut and play around with that stuff does. Nice, nice. Nice, tender. Amazing. Okay, but I have a question on the tender, which is where I get to and Michael from Toronto writes in, I bought it's a multi part question. As usual. I bought their palladium series all and I've been using it for a couple of days with the TS 8000 By the way, I'm not I'm just gonna go ahead and say you should only use a TS 8000 Marines does the 4000 I was doing a benefit for the edible school yards. And one of TimeClick use cooks was like the Sears I was not working. So I love that he used the 4000 I'm like your professional brother. Use the 8000 8000 If you're a professional use the freakin 8000. You don't I mean? Now anyways, I mean, it's like over twice the BTUs like well over twice, whatever. Anyway, I bought to play games. Here's all I'm using it for a couple of days with the TS 8000 from Bernzomatic. And I'm wondering about the gas valve on the torch? Do you find that your valve settings? Are application dependent? Or do you just run it wide open all the time? And if any of you have ever met me the answer is of course, wide open all the time. I mean, all the time. And the reason is, first of all on the 8000 I used to think that the throttling was going to be a good thing and you can throttle it somewhat for those of you that don't know that Bernzomatic TSA 1000 is a is like kind of a propane torch that it's a trigger starts here like you don't I mean it starts right away. And I use it I use it pretty much every day either with the Sears all or as a lighters right. So I use I use it to light my chimney starter I use it to light wood, I use it to light my burners in the summer when I turn the pilots off. I use it all you know all the time that don't turn your pilots off. I'm not supposed to anyway, but whatever. When you do, like that's what I do, you know, I don't sit there with like wadded up toilet paper or whatever, you know, napkins lighting, my burns. So ts 8000. Fantastic. But it's got like a little knob on the back of it that can reduce the amount of gas that goes through it. And here's the problem, ts 8000 and Ts 4000. And this entire style of torch that I use on the Sears wall has a what's called like a vortex tip on it. So if you look at the tip of the torch, there's a piece of brass on the end. And inside that brass are four Twisted Metal fins. And what those things do is they actually swirl and I guess possibly mix but mainly swirl the gas as it comes out. And it creates a very violent like, you know, kind of characteristic kind of flame coming out of it. That's not kind of not bushy, right, as opposed to let's say the Itani which has like a long flame but more bushy, right, because it doesn't have that kind of vortex tip on it. So the problem is, is when you throttle it down the vortex doesn't work as well. When it's just straight up, it just doesn't have the velocity out of it and so you're not getting as good a result in the series off. So what happens is it'll work but it'll tend to flame out more not flame out. But if you turn a series all the way upside down, you'll start getting like that kind of thing and it's irritating so I just leave it all wide open and if I need to pull back slightly and pull back so it makes sense to us. Second question PSPs do you wear Nomex sleeves Nomex good good. You said no, no no Max the of the fire retardant material that first at first came to my attention when I was a small child because they used to use it in like flight suits to stop people from lighting on fire. But it's like a standard kind of flameproof II kind of thing. Do you wear Nomex sleeves when you're using your tandoor? Thanks, Michael from Toronto. I don't. The first time I use a tandoor, I bought a set well, okay, so I was reminded by Anastasia, that When we build a tandoor for the Anthony Bourdain shoot, we did like what is that four years ago or three years ago? Whatever, that I insisted that we all use our bare hands to put the bread in. Because what am I? What am I? Even now you're weak? Well, no. So I'm back back. So then like the first time I fired at the tanned or at home to make bread, I was like, I bought a set of those grill gloves, right? Which are these like giant grill gloves. And I was like, man, because I was gonna do a lot of stuff in there. And then I got back in this Das, he says, You're half a man, your straw man, you're you're made of paper, you're weak. You're useless. Right? Is that right? Basically what you said now, and that's fair. And I was like, you know, what does? Fair, fair. And so. So last week, I went back and made it God's way, which is just sticking your hand in the damn tandoor. And like, smacking the bread onto the side of the I'm getting really good at the non by the way. I have very little, very little fall offs. I can't wait to try to do not in the Big Green Egg. It's like non right. Yeah. So is that? Yeah, non good bread? Yeah. Yeah. Okay.

You're getting a big green egg?

Well, I'm no, I'm not going to buy a big green egg. But if the big if some if a magazine wants to get one for me so that I can do an article on like Tandoor versus green egg and what I'm getting on with the magazines gonna try if they can't you want why you have an in? Well, yeah, I know someone who wants to get rid of there's like, why would they not like about it? Nobody uses it. Specifically someone who is telling you, man, you're leaving everyone hanging here? Why would they not use here? What are they? Well, first of all, let's go through this. They live in New York City. Yeah. Okay, so they have it on the roof,

balcony, balcony. Balcony. But

they not use it. Because

when moved out and it's still in someone's apartment.

Will will first of all, do they know how much these things are worth? Is the person

who's left with it? No.

Don't tell them to like 1000 bucks. Yeah, I know. The small ones like 1000 bucks. They don't care about money. They get they get a salary. What the hell? What? Anyway? Like, what does it? Do? They not like cooking in general.

Now the big green egg? No, but in general, if

you're not sure what Listen? Yes, we'll take we'll take their Big Green Egg and raise them a whatever. I don't know. We'll cook them something in it. Hey, Jack, is this a good time for our Jackie molecules? commercial break?

Oh, maybe? Yeah. Let's do it. Let's do it.

Hey, what's up guys, it's me Jack, as in Jack from cooking issues as in the guy that's probably been talking on this show. So here on the break to tell you about molecular recipes.com, which is not only an awesome website and store and resource, but also they support us, which makes them even that much cooler. So I know Dave gives you plenty and plenty of information on the show. But should you need further resource should you want to get some of the things he's talking about? Molecular recipes.com has recipes, techniques, ingredients, tools, all in the world of this modernist thing we love so much on the show. So you know, explore the world of phones and spheres and invisible foods and mind blowing cocktails, all that awesome stuff. There's a community of over 400,000 Chef scientists and food lovers sharing their favorite recipes, tips and tricks, cool photos, tools, gadgets. Again, this is everything you'd be into all in one place, molecular recipes.com. And just for being a listener of this show, you'll get 10% of any of their popular kids, just by using the promo code heritage at checkout. That's promo code heritage. So again, check them out molecular recipes.com tons of really awesome stuff. They're definitely right up your alley.

And we're back and we're back. By the way, should you go to the molecular recipes.com If we recommend Please enter the code let me tell you why. You gotta let them know that that the money that they put into the cooking issues program is doing something for him all right, Jack. That's how it works. So like you're like, Man,

I'm gonna get good stuff too. I mean, that's the real reason

why no my point is though, is that you're like maybe I don't need the discount. I'm not going to end a discount code I'm not going to bother. Right but if you don't bother entering the discount code, then they don't know that the reason you went there is because you're hurting knows

where you came from

now knows who knows. Would you know Ben?

Who doesn't need a discount? Who

did well apparently the person who has the big green egg that we're going to get a hold of doesn't need a discount they don't care about money they don't care about food they don't care about nothing. They got a balcony in New York had nothing to do with it don't want to cook on a big Hey, you know what to do how many people would like me and years I've wanted to be able to cook outside in New York years years and they have a balcony with a big green egg on and they don't want to use it this creek and unacceptable. It's not right. I don't care just means you're a bad person. It just means you're no good. You know what I mean?

We got a good person on the line.

Jack, why don't we get on the line?

Darren from Melbourne.

Darren from Mount. Listen, I haven't. I haven't spoken to you about it yet. You're on the line right now you with us? I am. Yes. Nice. So for those of you that don't know, out here on the on the, you know, whatever whoever's listening to this meld is a current Kickstarter, how much longer do you have left on the Kickstarter?

I've got about nine or 10 days to go. Next Friday.

Yeah, wildly. overfunded don't mean, but you should do it. The reason to do it is because you're going to be correct. And you're going to be first in line if you're a kickstarter backer, right? That's absolutely right. Right. So one of the things having done a Kickstarter before, here's a look, here's the secret of Kickstarter is right is that you have to put the number low enough to low enough so that you think you can make it right. But then the people out there and Kickstarter land, they don't understand that what you really want is to wildly wildly surpass your number, and you already have on melt, which is great. But the point is, is that it's as someone who's trying to start manufacturing something, it's vastly easier when you're dealing with larger numbers of units. And so not only is it it's better for the end, it's better for the end user or the person who's buying. I know that Kickstarter is not a pre order, but let's be honest, it's pre order, right? I mean, let's be honest, my right. It's pre order. Let's stop kidding ourselves. But it's, it's vastly better to be dealing with manufacturers with larger numbers of units. You know what I mean, then with smaller numbers of units agree?

Absolutely. Because there's, there's a certain fixed cost up front. And it doesn't matter whether you end up making one part or you make 10,000 parts, that same fixed costs for the mold is fixed cost.

Right? So let me let me let me introduce what the product is. And then we'll talk about some you tell me if I'm wrong, right? So meld is kind of a first of its kind product. So the idea is, is that a lot of us have? Well, the vast majority of this have ranges, right? You know, like cooking ranges that operate with a knob on the front, right? And so they require you the human to adjust the knob to determine what the heat level the gas output to most typically is going to be on said range, right? Well, what if you were to put a motorized knob that was hooked up to some intelligent electronics on it, and then had something else controlling instead? Hence meld is Am I right about this? This is right.

That's absolutely right. Because you're, you know, you read a lot of recipes, and they'll say, put a pan on medium, right. And we've done the experiment, you put the exact same pan on medium on, you know, five or 10, randomly selected ranges from you and your friends. And you'll see differences of temperatures of 100 150 degrees easily.

And here's another thing that you probably deal with as well, like in my in my building, right? It's actually it's the fault of the person that installed installed my range, because they didn't put in the regulator that I asked him to install after the gas. So like, so I have I have fluctuating gas levels in my range. And so the actual flame I get out of any particular burner is dependent upon whether someone else turns on another gas appliance or burner that's in close proximity. I don't know if a lot of people have that problem, or that's just because the Joker didn't install the regulator on my on my stove, it's probably and I need to go do it. But presumably, this would also kind of ease the or level out the vagaries of gas pressure as well.