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,

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I'm David 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 more.

Wow, I went through the whole spiel. Ah. Thank you. Oh, a glass of wine. So nice. Prosecco bubbling stars Nastasia hammer Lopez is not with me in the studio today. She is actually in Long Island on the day that we have bubbly here is does what you can't believe it. You're missing the puppy.

I know I asked for the bubbly for you.

It's so sweet. Me that is paid for that is a true friend who? It's not the money. It's the fact that she wanted someone else to have it even though she couldn't have it. That's the market which does that is a true friend. I'm gonna choose the microphone here it.

That's the sounds great. Yeah, right.

Do it again clicking the microphone. Yeah. Yeah. Fancy. So no, no just just came on. By the way. This is cooking issues. I'm Dave Arnold, your host of cooking issues. Coming to you live on the heritage radio network from Roberta's pizzeria in Bushwick, Brooklyn on the heritage Radio Network. Roughly 1212 45 Every Tuesday.

So nice, smooth intro. Yeah. Well, I cut you off from the beginning. So I was fumbling and getting the applause ready.

Oh, nice. Nice. Well, now now that we've been nominated for well, the radio show still has yet Someday Someday Yeah, but maybe someday. So my book liquid intelligence nominated for James Beard Award, along with the sherry book and the death and CO book for like a beverage writing, I guess, a beverage book, and I'm super happy. This is the first real award I've ever been nominated for ever. Really not weird. Not weird, but like, you know, ever ever. Look. When I was in school. I wasn't the kid that got awards. I was that kid who's like, you know, I didn't do poorly enough to get best improvement you know, because I always did well, but I didn't do well enough to get any of the awards like you know, I definitely didn't get that best Citizenship Award. Did you get that craps? That stars got best personality in

Go figure, huh? Yeah,

yeah, me. You know what I was. I was that kid who you know on Valentine's Day when everyone buys the carnations for their buddies, no. You know, they buy like you, you can buy. Oh, it's a white one is a friendship and degree one. I don't know if the green one is whatever the hell and then the you know, the red one is who I love you all this other crap. Well, I was the one who got the secret admirer carnation at the end of the day because everyone had to get one. And so if nobody bought you one, they would just hand you one at the end of the day and be like, is a secret admirer? And it's like, Listen, I'm not an idiot. You know what I mean? Like, I get it. You know what I mean? It's like, I don't, I don't need to walk around with a flower in my hand. You know what I mean? It's like, if you're gonna wallow in it, just wallow in it. It's built character. It's good stuff, you know. So I feel like my whole Mojo is ruined by this nomination thing now that I've been nominated for something. I can't have the kind of like the warrant why Mojo anymore? You know what I mean?

If you win, you should tell that story, I think.

Well, I'll tell you what. Like, the thing is, is that like, both the other books are fantastic, fantastic books. So whoever whoever wins, it's going to be you know, it's it's good. I mean, obviously, I would like to, I would like to win for the only thing that I've been nominated for. I mean, I would like to win. But you know, I'm up against some stiff. Some stiff, stiff competition there. Yeah. April 24. So we'll see what we'll see what happens. Yeah, so starts, where are you today, when you tell the people where you are.

I'm going to Jackson Pollock's old house to learn about what he used to make for dinner parties. Yeah, something like that.

You mean the non alcoholic stuff he used to make for the dinner fight raging alcoholic Jackson Pollock.

That means that Oh, yeah. Oh, just

bad. Bad guy. Like from all Academy. Look, I didn't meet the guy. The guy died, like, you know, way before I was born, but from all accounts, just a real jerk. Just a real. There's a movie actually, I think Ed Harris plays him. I never saw the movie, but I don't I don't know how true to life. It is. But did you? I mean, whatever, whatever. But like, how's the how's the food looking so far?

But we're not there yet. So I said, Yeah, we're not there yet. But suddenly, we're gonna get to like, I don't know. Yeah, no, no. We'll see. We'll see how it is.

Well, I know you're a hater of everything. So like, it's like, there's nothing you hate more than a concept.

No, I know. I don't even know why I'm here. Yeah. Well, it's

fun. I mean, look, it's gonna be good. It's a shame. It's cool. That I can listen to that radio station. Yeah. Oh, well, yeah. It's, it's dassia has a obsession. Obsession. There's a there's like, no offense to it. I mean, look, I'm talking but they're like there's this tiny radio station in Long Island. And what does it you like about this radio stations does?

It's so local. It's just so incredibly, like community oriented and I it's like listening to the police blotter.

Yeah, I remember that one time. We were listening to it. And it's like, they were describing the stuff that the cops took out of the pocket of the kid that they pulled over at the mall or whatever.

Yeah, the guy has ham and cheese sandwich. Oh, yeah. All kinds. Yeah. Yeah. Yeah. And you

had a ham and cheese sandwich in his pocket.

So you have a lot of ketchup questions? Yeah,

yes, yes. But I also I can't leave without saying that. When I spoke to Anastasia this morning after I heard about the nomination, she was like you got nominated for Best insulated food separator because that's all Anastasia uses. The liquid intelligence for your Yeah, your Yeah, my blood. Yeah. So she's She assumes that the other two the other two are actual books though. Anastasia, they have words that you can read. Whereas mine is simply something that keeps hot foods and cold foods separated. It's like, it's good. That's why I wrote so much. It's yeah, it's perfect thickness. You know, if I had written any more, it would have been too heavy. If I had written any less. It wouldn't have been as good an insulator, you know. Very nice. Anyways, we might be joined later in the program by Peter Kim. Oh, yeah. So do you guys like the more mellow intro this the more NPR style intro who's very distinguished? Yeah, yeah. Here the insurance. Well, you know, if we if we ever want to get nominated, we're gonna have to go more distinguished instead of like, maybe that's

what's scaring them away?

You think? No, no? Yeah, anyway, corner questions. 27184972128. That's 718-497-2128 that's, I'm trying to anyway. But Anastasia, you actually hate all of the I shouldn't say that. But you don't like you don't like kind of mellows stayed, folks, right?

No, that's I don't listen to NPR. I just don't like them mouth noises that you can hear. When people talk like, in a mellow way. Yeah, I mean,

yeah, I love NPR actually. Yeah, whatever. Dave

We're gonna have somebody come in and fill music cool. Really? Yeah. Okay, you like it? We can just ask that on the show. Yeah,

great. Awesome. I mean, whatever it's there is

is there a camera it's for a Kickstarter video. It's pretty exciting. Website.

I mean, well, why don't you say something about that before I get into that but quickly cuz I gotta get I gotta get some. Well, we started on time. I haven't even started yet.

The video will tell you everything. So here's the teaser. We have a new website coming and a Kickstarter campaign to fund that website. What are you gonna do? What are you gonna do with the website? It's a new website, a completely new platform.

I mean, are you selling Viagra? What are you doing?

Oh, it's fun radio. Yeah,

I know. But like, you don't wanna you don't want to give anything away? It's gonna be in the Kickstarter. That's right. All right. Yep. All right, fair.

Are you running the Kickstarter? Jack? Not

just me. You know, the whole team here? Yeah.

Oh, yeah. Hey, do we have a firm ship date? By the way, speaking of Kickstarter on the stake decorators?

No, we don't have that date yet. They're done. Right. They're done. They should be shipped out this week. And they should be here. You know, the next couple of weeks? Most

Cool. All right. We'll give you more info when we get it. Yes. And pretty soon we can talk about our next products pretty soon within Yeah, you can talk about Yeah, but I'm not gonna bring it up yet. Until I have it firm when I'm gonna do it. But like within within a month or so it should be announcing our next stuff once we get the steak decorators out. And everybody's happy with us and we don't have the hounds at our heels. Okay. Let me get to some questions. What we're actually here for instead of just chit chatting, BJ D wrote in and listen, I apologize. Obviously, this was a corned beef question for St. Patrick's Day. And obviously St. Patrick's day is over. Let me just say that corned beef is not just for St. Patrick's Day. Do you like corned beef does? Yes, I do think it's good. Wow. Wow. Yeah, it's good stuff. But do you like it? Do you like any form of it? Are you a sandwich corned beef person and more like a hash person?

Sandwich form with mustard?

Oh, yeah. Mustard. Oh, my God, mustard. You know, I can still remember when I was a kid, very young. You know, we did touristy stuff, you know, because, you know, I lived in Jersey and you know, what do we know? No offense. No offense. But so I remember we went to Carnegie Deli is a billion years ago. This has got to be in like, you know, late 70s, early 80s or something. And I got the Broadway Danny rose, which I believe is corned beef and pastrami. And I asked for freaking mayonnaise, and they Oh my God, even though I was a little kid like the waiter almost punched me. It's crazy. I mean, I mean, I would never do that now. Never do that. Now. Mustard. Mustard. Are you more aware? Are you more of a pastrami person or corned beef person?

I like corn beef and pastrami

Jack. Ooh, either way, but I'll go pastrami probably

Yeah, I think I go buster. I like them both. But I would definitely if like if you had to choose one thing to go with. I go with the strong you know what the worst thing in the world is people who try to get the leanest pastrami possible. Just don't have the freakin pastrami, get something else. astrometry. I like love the fatty part of the pastrami with all the pepper and mustard. Oh my god, rye bread. You like it on rye bread says

I don't like rye bread now.

Okay, all right. Well, we'll have to discuss this. I'm not going to call you I mean, I just did. Yeah, I was gonna say I'm not gonna call you out but I just did okay. With the holidays upon us. St. Patrick's Day, which I missed because I was flying back people from South by Southwest where I was giving a talk with Peter came in Emma boast about the museum and food and drink. Maybe he'll talk about him he gets here and maybe not I was living there. We also did a really fun event for the museum at a place called odd duck in Austin. Fantastic Place. Everyone there is really really nice. Food. Excellent. Really awesome place. I recommend anyone in Austin go check it out. With a hug. Oh, by the way. Oh my god. I know I was I'm gonna get to the questions, but I don't want to forget this because you know how I am. Johnny Hunter's birthday today. Hey, his birthday. Oh. I don't know how I noticed. I just got a text. I thought it was from Ustaz. Someone sent me a text says Johnny Hunter's birthday. So there it is. Happy birthday.

Nice. Happy, happy birthday.

And I believe is he in the finalist list. I know he was nominated in the pre nominations for the Beard award. Is he in the finalist list? I hope so.

I didn't see his name but I didn't look that hard.

Anyway, happy birthday. Finally a question here with the holidays upon us I was wanting to hear Dave suggestions on brining and circulating a brisket. I'm planning on going with the series each recipe but I'm always looking to improve and then they linked to kanjis recipe for brisket with you know whatever brisket you know, so anyway, so here's the recipe is brisket trimmed with salt now listen, and he cures it for eight days. It's salt, spices, you know, sugar, peppercorns, all mustard seeds, coriander, blah, blah blah all spice clove, yada, yada, yada, right? Let's get to the nuts and bolts first of all, Kenji calls out. So I'm just going to comment on this particular recipe that you're that you're dealing with and deal with it first of all on the salt in the in the recipe, it calls for first it gives a, a grams, and then an ounces and then a cup measurement. And then it says diamond crystal kosher salt. Now I'm sure most of the listeners on this show will know that you can not measure so I'm sure it's just like the way they have to do it for the website. You can't measure salt by volume, specifically, kosher salt is a freakin nightmare to measure by volume because diamond kosher salt, which is by the way, the choice of everyone everywhere who has any sense really, for general salting is compared to Morton's Kosher salt or any other like form of like regular like iodized, like salt crystals is very fluffy, right? So if you were to use a cup of diamond crystal Kosher salt is, I don't remember exactly. But it's something like the equivalent Morton's Kosher salt is like only like two thirds of a cup. So it's wildly different. So you always want to weigh your, you always want to weigh your salt. Now, the reason to use the reason everybody likes diamond who has used it, and I think it's available nationwide just have to search for it. The reason is, is because it's fluffy, it's easier to dose out because you can put a healthier sprinkle on and because you can put a healthier sprinkle on because it's less dense. You know, you have more margin for error when you're sprinkling the stuff in it's it's it's easier to sift in your hand and dump on stuff doesn't clump as much blah, blah, blah. It's just a superior shape. Kosher salt for cooking, like period. Like that's just all there is to it. So if you're going to measure by volume, you must use diamond if you're going to follow his recipe. But you know, like I said, I think most of the listeners of this show already know that then calls out for the cure because remember, these are cured. Things calls out for 10 grams of salt, salt, Peter or pink salt. Now listen. saltpeter is like an old thing that people call out. Don't use it. Just forget it. It's there's no frickin reason to ever use salt. Peter, don't do it. What is that? What is folk Peter? So Peter is like, I think it's pure sodium nitrate. I have to look it up. I'm not exactly sure. I think it's pure soda soda or something like that. Maybe Jack can look it up while I'm talking. But it's like an old thing that people used to get at druggists you know, druggist I got it once when I was a kid because I was making Nate Tron, which is the modification salt when I was doing my mama my mama vacation project in, in, in elementary school, and I had to like pack it into thing. But the point is, is that is that you don't want to use it right? Just don't because it's incredibly easy to get nowadays, curing salt, right? But you can't just say pink salt. So what happens is, is that regular salt is regular salt. If you want to get that kind of cured taste and color and meats in a reasonable amount of time, you have to add nitrites or nitrates so the trick is, is that there's there's three different ways that the average person can get these these things. One is that there's two kinds of kind of insecure as pink salt called pre powder one and two are insecure one and two are pink salt, right? One is the one that you want to get. It's nice right? Right and then two is the one that you don't want to use and that's nitrate. And the difference is is that nitrate is consider that like a short acting kind of cure agent whereas the nitrate is a more as a kind of a longer acting because it nitrate has to get converted to nitrate before it can then do its its curing work now, so what do you use the nitrate for? Well, you use it for country hands and things like that basically nothing else. Anything else you're going to do, you're going to use nitrate definitely any wet brining you're going to do you're going to use nitrite which is insecure one or pre powder one. Make sure you get the right one. The other thing you could do instead is use a product that you can get in a lot of places called tender quick and that is salt with the insecure already put in on a salt weighed basis. So then if you use that if you use tender quick, that's a Morton's product and it's not as dense. It doesn't have to weigh it, but then you omit the pink salt altogether anyways. Kenji says to marinate it in a vacuum on a Ziplock if you marinate it in a vacuum bag, you're gonna get a faster penetration and if you marinate it in a Ziploc he does it for eight days flipping it, that's all good. Then what you're gonna like the real baller ways like you want to do it quickly is You could pressure marinate this thing, but you'd have to get like a pressure pot, they make stainless steel pressure pots for painting. Or you if you have a Cornelius keg, you like you can throw the brisket into the corny keg and then you pressurize it at like 80 psi with a with a tank with like a co2 tank is not gonna hurt anything, you're going to get the co2 out later or nitrous if you have it like I have it, and then pressure marinate it and you can marinate it very, very quickly and then let it let it sit and it'll be a very equal cure, then you won't have to worry about salt equalization as much because it's going to penetrate very, very quickly. So that's something you can do if you really have a need to take it up. If for some reason you don't want to wait around for eight days or you just want to penetrate and try something else. You can do that. I don't think it's going to necessary from a quality standpoint. But here is where it gets interesting. He has Kenji has two different cooking techniques. Both are taken out of the cure. Wash it off, right? And then what is the traditional way where you put it? Oh my god. You remember you guys have you've all seen Raiders of Lost Ark a million times? Right? Yes, yeah. So now I have in my head because DAX repeats it constantly, is when the guy is looking at the head piece of raw and he goes, this is the old way. Remember that? Remember, he's like he's like, take back one Kadazan remember this anyone remembers this? Where it's like where they're like like the the awesome dude and indie with the bad dates and the monkey where he's like that like that Nazi has burned only one side of the staff into his hand. And so they make they make this the staff six codon Hi. And then he has flips it over. He's like, take back one codon, to honor the Hebrew God who's Arktis is and then they all say this stuff is too long. They're digging in the wrong place. You don't remember this. So whenever anyone says take one back, it's all I can think about. This is only going to make sense to people who are Raiders of Lost Ark fanatics. Jack, do you remember any of this?

Not that specifically? I remember the movie.

Come on. It's one of the great movies please. Declan in here remembers that part? Yeah. Nice. Yeah, wheat. least somebody's with me on this anyways. Where was it? Oh, yeah. So the old way. So if put it in a pot of water with a little bit, you know, like an inch of water or something like that. And then just, he puts it in the oven at 200 with the lid slightly ajar? So the real question is how what temperature is that actually he's cooking for on time, like 10 hours. So the presumption is that he's getting enough evaporation in there such the temperature never gets above probably, I don't know. 191 80 I don't know I have to I'd have to measure it. I don't know, he didn't give a measurement for the temperature that is when it's in the oven. But when he does his CV, this is vacuum bag one, he cooks it at 180 Fahrenheit. Now that is traditional kind of temperatures. He also cooks it there for 10 hours, which I don't know, I don't know how long it takes to cook that out. But here's where you have a big change in texture, flavor and taste when you're cooking the brisket in water. Traditionally, right, you're giving it more of a poach, you're leeching flavor out of the meat, right, and you're also giving it that kind of more poached texture is going to become more friable, it's going to be it's going to be different, right? When you do it in the bag, it's going to be kind of more compact, more sliceable. And it will have a more intense flavor. And uh, here's the issue is that is you're going to leech a lot less salt out when you cook it in the bag versus when you cook it in. In water, you're also not going to have the cooking liquid left later to redo the veg and other stuff afterwards. So you have to come up with something else to do there. Now, another issue is, is that you have to choose what kind of texture you want. If you want a traditional texture on this thing, then you have to cook it high at high temperature. And that's how I do coffee even in the bag. Frankly, when I'm doing duck high for about the same length of time as you would normally because you're cooking it roughly at the same temperature that you would normally cook it. The other alternative you can do and it makes an entirely different product. Not better, not worse different is to go low in temperature, something like 57 degrees Celsius 135 Fahrenheit roughly. And then at that temperature, you're going to want to cook it for probably between 48 and 56 to 72 hours somewhere in there somewhere between two days and three days, probably in the 50s of hours, you're going to want to cook it for that long, right so you have two choices. And it's based on what kind of texture you're trying to achieve. Now, the other thing is they mentioned he mentioned is that is the cooldown. Uh, here's the vital part of this procedure. When you're doing it traditionally you just leave the you put the lid on, you let it cool down as it cools down it reabsorbs the sum of the juice from the boiling liquid that goes into it. And when you do the bag, you have to do the same thing. You have to let it reabsorbed and here's the trick. Do not simply You throw the bag into ice water, you need to let it reabsorb the liquid. So what you want to want to do is take the bag out of the circulator wherever else you're cooking it in, leave it on the table for at least, at least 2030. But now, if you've cooked it up at 180, remember, also, there's no botulism in here, because you've cured it with nitrates, or nitrites, rather, so you don't really have to worry that much about botulism. So I would, you know, not worry as much about how quickly you chill it down. If it's in a vacuum bag, I probably shouldn't say that. But me personally, I wouldn't worry about it as much. And I'd want to get a low ramp down in temperature. So the very, very fastest I would ever show it is like 20 minutes on the table top on the on the countertop, in the air, and then 20 minutes in regular room temperature, tap water, and then in ice water, but I would actually push it even further, I would probably do like half hour, half hour, and then an ice water to bring it down, let it cool down and then do your return when you cook it out. Because you're gonna get it, you're gonna get a much better product than if you just shock chill it that's going to be the big. That's going to be the big Megilla. Yeah, that make any sense?

Yes. You're like, I

don't care. They don't care. So Elliot Papendal wrote in good old Elliot, longtime listener of the show, and he only addresses it to me says because he knows that I'm the only one answering the questions. But he does say hello stars to you and to Jack. He does say hello to us. He says hello to you. But he's not addressing the question to you. You know,

I remember seeing that email in it. Yeah.

Well, what do you mean, give me give me some give me some insight into that. You know,

I was just like, I'm only addressing this you day because you're the only one who answers the question.

He said hello. What? Oh, by the way, you'll like this. Peter just came into the studio. And of course he's doing the awkward. I don't know how to sit down. Peter. Peter came from the Museum of fruity drink, folks. This is

Yeah, yeah, please. So wait. Sit down.

At one time Dave made me give him a freaking lap dance just to get over to that.

Family Show. Yeah. You weren't here at the beginning, but we're trying to be more professional now. Yeah, yeah. Okay. I'm gearing up for new spring growth UI. How much do you hate that that phrase spring growth? Yeah, even though you're a gardener now. Gearing up for it. We still had a we had a frost this last week anyway. And I want to know the best vinegar and neutral alcohol to infuse with berries, wood, shoots, stems, etc. I plan on service Berry, spruce tips. Good call cherry wood sour cherries, which I wish I could do while wild raspberry strawberry bean flour. Guess for the color I guess ramps which are your favorite. He calls you out on that hammers Fave ramps because he hates ramps. Because everybody else because everyone else loves

ramp season now too annoying.

I like how you're angry at the plants for growing. You're like those damn ramps and they're spraying this. Also, if you ever meet Anastasia never tell her that you are enjoying the weather or that you can cuz she hates people enjoying the weather. Right? You hate her? Yeah. Yeah. I think we've said this before, but she is like, like the singer from garbage. She is only happy when it rains. Anyway. So what do you suggest? I live in Illinois Eliot Pabna Well, that's a good question. I mean, vinegar is so I would just choose whatever vinegar you like. Just be you know, the flavor of the thing is how clean Do you want it to be? Remember? And how vinegary Do you want it to be? The the acidity is going to get mellowed by the fact that you're adding fruit and fruit is roughly I don't know probably over 80% water in that range. And so you know your acidity is going to be very mellowed by the amount of fruit that's present in the vinegar. So if you want like hyper acid for the infusion, then you might want to go remember that Swedish vinegar we used to use us. Yeah, it's like super high acid Swedish vinegar. I forget what it was but it was nutty Baggins. It was like 10% or something. Acid and that was like hyper vinegar, distilled. I actually am a fan of that I have to say like, like I liked the cleanness of distilled vinegar for a lot of cooking but then on the other hand, I love you know, delicious. I love a delicious flavor of vinegar as well but on the alcohol, you're definitely going to want to go you're definitely going to want to go clean unless you have something specific. Here in the in in New York, we can get something called industry standard technical reserve. It's like 95 Five, but smells and tastes a whole lot better than Everclear does. If you want to do some like super high stuff. Remember, you're going to be lowering the proof of the product by how you You know, by the amount of fruit that's in it, but if you use a very high proof, very clean alcohol, you can add a lot of fruit to it and get very, very, you know, strong extractions out of it. So, or, Hey, you can just use like a regular. But remember, like, if you have a kilo of liquor and a kilo of fruit, you're going to end up with a proof eventually, that is, you know, down in like the mid 20s somewhere. So that's going to mean that the fruit is going to age more and different things are going to happen. Now, I forget Elliot, whether it was you or somebody else that tried the pectin, methyl esterase, which is the NoVo shape, which is the pectin strengthening enzyme, but I would definitely think maybe it was you, but you definitely want to try that. This year, what I would do is take the fruit, I would add calcium, I would do an initial soak in water of the pectin, methyl esterase and calcium. And then I would add some extra for good measure to whatever you're going to steep in there. I don't know whether it because I haven't tested it. I don't know whether it is deactivated by alcohol or not. I suppose we could find out I could ask someone but I would definitely add some both before as a pre soak if you can, in vacuum it in or let it or isI that the enzyme into it along with calcium. You're gonna get a nice because it's going to damage from the pressure, but you're gonna get a much firmer product. It stays firm over although you know what, I had an old school back when I was allowed to have cherries. My my stepfather's grandfather put down some cherries in the 1920s. And his secret was he would just snip the stems but leave the stem on. It's always tell him pretty sure. But I had one of those cherries that was put down in the 20s in the late 80s. And it was still good. Now boozy. There's two left of that, by the way, there's two left of those cherries in the world anyway. Does that make any sense? Does any sense? Any sense? Yeah,

yeah. Yeah, it doesn't Don't you have like something from him that you have to drink soon or something like that?

Well, he's like, 95 years old. So there's those two or three cherries left. So like the idea was I wanted to get an I almost got the story done once I just wanted him. Right. And then my stepfather and then my brother Ben. And we're going to make Manhattan's and put those cherries in it and just have like, you know, almost, it's almost 100 year, the cherry pretty soon will be 100 years old. So I think it'd be interesting that last three of these things and then you have a 95 year old person, a you know, 62 year old person and a 22 year old person like three generations, like having a Manhattan I think it'd be good story when you wouldn't, it's a good human interest story. I'm human, I have interests maybe. Anyway, you want to do our first break and come right back so cookies is

right time boom.

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 chefs 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% off any of their popular kits 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 Welcome back to Cooking issues this is the mellow cooking issues voice trying to be more professional. Dave Arnold your host of cooking issues with Peter Kim from the Museum of food and drink Welcome back Peter

yes yes we need a little smooth jazz DAVE

Oh my god smooth as smooth jazz rock yet that's it a did you didn't you didn't play Jackie molecules yet?

Of course we did. Oh, my

brain was just fuzzed out Yeah. Okay hear a little more Jackie molecules.

It ran but I mean molecule recipes.com For more

yeah, great stuff, but they don't play the music. I just want to hear that

song. No, we played the commercial over the brakes on today. Oh, the stars just hated that song so much you know like we couldn't couldn't couldn't keep playing it. Yeah,

who did your brake song by the way? Jack?

Oh no that song is not for me that's the listener

yeah that was that was no that's a long time ago but Jackie molecule song

this would be the Jackie molecule song

like your recipes

molecular it's molecular Emma would love this

Yeah, let's good stars hated it just a song. We love molecular recipes.com Which guys should check out but the song stars he

actually preferred food that's not molecular myself.

Yes, you prefer the anti meta foods as as they are well aware I make fun of their name on a constant basis because I hate the term molecular cooking. I've been painted with that to our brush many times. Linus writes in about East now listen, you know how like ISI and EC like for years there was confusion over whether it was ISI or ISI and it was isI here and ISI and Austria. You know what I'm talking about the between folk Yeah, of course. Yeah. So I I'm just gonna for now I'm just gonna say EC because that's what you're supposed to say now. Right? So I'm not gonna say I say I say anymore. Agreed. CC henceforth, just easy. That's right. It's what it is. Yep. Okay. Now, EC makes a number of different whipped cream makers whipped. Now they they make a home jazz version, which is not stainless steel looking. It's like it's not metal, but it's like Teflon coated and now it's got a plastic top instead of a metal top. Find machine. I own that for many years. You know why? Why? Because they are cheaper. So you know, back in the day when all I used to flirt with whipped cream. That's what I owned. Do you own a whimper by the way? Champa okay. What is the same thing here? Yeah, that's fine. So the question is regarding whispers and different styles of whispers because they have various different kinds. Alright, that's a preface to this question from minus, yes. Okay. All right. All right. Love the show just had a couple of quick questions about AC whipping siphons I read by the way, they've been called siphons since I believe they started getting called siphons in the US as a result of translations of Spanish stuff into the US. Technically, right? Only the soda ones are siphons and this is not blindness. This is not a reflection on you. They everyone calls him siphons, they aren't siphons unless they have the tube running from the top all the way down to the bottom like a soda thing. It's the same way that if you order a co2 tank and you want to get the dry side of it, you have to order with color siphon tank with has a tube going on down to the bottom. Why? So you can siphon the liquid off of the bottom instead of getting the gas out of the top so a real siphon you don't have to turn upside down to get the whipped cream out of like you do with cream maker. And by the way, any of you jerks who don't turn the how many times has happened it doesn't have because you don't own one but like you pass the whipped cream thing around and it's someone's like hold the freaking horizontally and like discharges the gas without freaking discharging to the Queen. Horrible party foul, horrible, horrible, horrible, horrible horrible anyway. So they're not really siphons so I don't really care. It's I don't care about that as much as I care about like other semantic nonsense like Suvi versus low temperature or molecular versus, you know, cooking. No, but I'm just saying like there are whispers really not not the safest right. Okay, all right. Enough Enough said on that. I recently purchased a used EC profit whip on Ebay. I like purchasing things on eBay right now the profit whip is it's meant for whipped cream it's not meant they don't they didn't intend you to use it for other wacky cooking operations but more on that to follow. The unit looks to be in good condition. But there was a dark greasy filters and Stasi back here by the way her phone cut out.

Yeah, I'm here. Yeah.

How do you like that breezy?

Bro. I don't like the way you say that.

I don't like the way he says a lot of things.

Yeah. I like it. Nice. There was a dark greasy film on the inside of the head and all over the rubber gasket woof. The something akin to engine grease. I've managed to wash it off though. I need a replacement gasket but I was wondering what the heck it is and if I should be concerned, the body itself didn't seem affected any ideas as to what nefarious or benign purposes the previous owner may have put this whisper to that might have caused this odd Oh ready for this stars sebaceous residue oh

I know we could just call that due to sebaceous residue.

Anyway. So you know what is like when any like Remember, you're making creaminess thing. And when cream festers and gets old Old and sinks onto the surfaces of things it turns into Brown, greasy, nasty, stinky, like, like old dairy. Just just nasty. And this is why I tell people and I'll tell you again, do not store the worshipers with the freaking lid screwed down it just turns into nasty nasty because unless you get all this stuff off it's gonna get nastier and nastier and nastier you need to unscrew it, pull the gasket out, rinse the gasket off, right and then like put it all together in a way that's not screwed together and you'll prevent this nastiness from happening. I've had ones where not only have they gone greasy but moldy moldy, greasy, moldy, greasy, nasty nasty. Now if you were to boil that gasket I'm sure it would come back to you know being not so smelly eventually. I mean I don't know whether you've permanently altered it but anyway on to the next part of your that I think that's probably just cream is my point secondly, I have read in the ChefSteps forum just as by the way nominated for like a bunch of everything like nominated for like up down left right for like I don't know best people that people award somebody that Bronco everywhere yeah. I have read in the ChefSteps forum that the prophecy whip can be fitted with a silicone gasket from the Gournay slash thermo whip to make it compatible for hot applications. Do you think this is a good idea? And if so, how should the gasket be oriented inside the head as the gourmet series gasket has a protruding flap on it not found on the profi series gasket? What's the purpose of this flange and how should sit within the head so as to not cause any unforeseen problems. Thanks for an informative and entertaining show. Cheers, Linus. Okay, so first of all, I'm sure most of you who can't instantly picture the inside of a whimper are lost. So I'm going to walk you through this, I'm gonna walk you through for those of you that don't have the whip or in your head. Ripper is like all the whip errs that have the stainless steel, all the EC rippers have a stainless steel bottom, frankly, you can use in a hot application, the guys at EC are extremely, extremely anal about what you can use in a hot and a cooking application and what you can't. And a lot of it has to do with very arcane possible issues where someone might get burnt or blah, blah, blah, blah, blah, I'm here to tell you, the unit is going to work. Alright, that is that's just a straight up thing. I'm extremely confident I visited their factory, I've seen the stuff that they go through, I've seen the materials they use, and they are like, crazy nuts on on all that. So you're going to be you're going to be okay, so you have the stainless bottom, which doesn't care whether it's hot or not. Right, now you have the head. Now on the head, the different units have different, they have different valve technologies, right, which some the EC guys want that you use in certain applications or others, but it's not really a safety issue from terms of hot and cold because they can both be dishwash. So you're not going to get hosed that way right. Now, on the inside of the head there is a gasket. Now the silicone gasket can do like obviously very high temps because it's silicone. And that one is the one that they recommend for the cooking uses and the high temperature stuff. And that little flap that comes off of it is literally just a pull tab to make it easier to go in there and pull the gasket out the other one I don't really know the rubber composition of it, but it's going to be fine. I'm telling you, I'm telling you this from experience because I've had it hot a billion times and I've never had a problem now. Maybe someone can ECE can call me and tell me that like you know I'm endangering myself, but I doubt it. The other one is a different rubber composition. And instead of that pull tab, it's got an inner ring that whole ring flaps out and you can loop your finger into it and pull it out. Either one fits because the heads I'm here to tell you fit on the same bottoms. Every one of the professional things is completely interchangeable. So you can take the head of a one liter wiper and put it on a half liter whimper you can take the head of a half liter wiper and put it on to a put it onto a thermo whip which is the one that's by the way the thermal whip is is to keep things hot not to actually heat them up. So if you're going to heat up the actual Ripper, then you don't want to use the thermal with thermal weapons just to keep hot things hot for a long period of time like a thermos, right? All the parts are interchangeable including the gaskets. So if you want to get a new gasket and you want to get the silicone one because that's recommended for the hotter stuff, then go ahead and get it because the machining on the inside of the head is all the same. The other thing like I say the valves can be slightly different but the actual threads and the seating stuff for the gasket you're going to be okay. And I know this from experience. Yeah, yeah. Yeah. Sounds like I don't care. I don't care. Kevin wrote in I started listening to the show a few months ago and keep coming back because it's super informative and pretty hilarious. Well, thank you. I have more personal questions for I have a more personal question by the way, every weeks does we Say your questions cooking or otherwise. So here you go. Otherwise, this is the first time Anastasia has been called out. Right? Right. Right. Okay, I have a more personal question for Nastasia it seems like whenever anyone mentions that you went to Stanford, the university not stem for the town, which you also like,