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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Hey I'm Jimmy Carboni from dear sessions radio 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

don't know where I'm supposed to be my baby. Man

you got Oh twist you're listening to heritage Radio Network. This is Dave Arnold. Hello You're listening to Hello and welcome to a late oh hello and welcome to cooking issues is a day marled your host of cooking issues Hello and welcome to cooking issues. Today more on your host of cooking issues coming to you live on heritage radio network in the back of Roberta's pizzeria in Bushwick, Brooklyn. Hello and welcome to cooking on your host of cooking. She's coming to you live on Tuesday. Hello and welcome to cooking issues. This is Dave Carroll your host and cookies just coming to you live every tuesday from 12 to 45. Hello and welcome to cooking issues. Hello and welcome to cooking issues. This is Dave on your host of cooking issues coming to you live every tuesday from 12 to 1245 on the heritage radio network. All right. Tuesday, Tuesday Tuesday learn and cooking issues on the heritage Red Ribbon is visa in Bushwick, Brooklyn. Call 718497210184972108 Is Dave oral cooking issues coming to you live every tuesday in the back of Roberta's pizzeria in Bushwick Brooklyn here witness dashing to hammer Lopez and Jack and Joe in the engineering booth. How you guys doing today? Hello, and welcome to cookie issues. This is Dave Arnold, your host.

Oh,

nice.

Hello and welcome to this is Dave Arnold, your host of cooking issues coming to you live on the heritage Radio Network. Reverse pizzeria in Bushwick. Wow, oh man, that's strong sauce. Okay, that's good. Plus also 200 202 100 shows.

I have to thank Declan Kristen berry the intern here who put that together

that was pretty sweet. I don't even need to say it this week is the first week I didn't ever need to say actually said it into the mic before I knew what was happening.

Yeah, for listeners can't see it. But the song was playing and Dave thought is my I could come on at the time it usually started yelling and nothing happened. Yeah,

I punched into it. I was like, hello. Punching into it. Wow. Well, so, this is our 200th episode. Apparently. champagnes gonna arrive. Oh, yeah. Oh, yes. And as you know, the surest way, most of you know the many things, the many, many, many things that Anastasia hates. Just name it. You hate it. Yeah, basically, it's puppies. But the one thing that stops you love Hey, we got pop out here. We have a seat. So the one thing that Miss dassia actually does enjoy is champagne. I have to say that Sure. Oh, no, she didn't bring the seat. All right. Well get some from the restaurant, Jackson. Oh, yeah.

All right. Here we go. All right. Also, we have some juice. If you're talking to me, I'll be getting champagne.

Oh, well, how long is it gonna take you? He's gone. He's already gone. And we have some delicious. We have some delicious meats from the underground meats collective. What do we have here? Do we have did they give us a list of sausage? This one's a tree. So and then the other one is? This guy? Yeah. Yeah. Now What? What? What cheese additions? Oh, and pickled beets. Especially for you. With your love and Jasmine. Right. Okay, so. Oh, pow. Pow. You got your mic here. You got your your fungi. How you doing?

I'm good. How are you?

What are you up to? I'm seeing a long time.

It's been a while. Yeah, I live in Boston. Now.

It's good town. It's a good town. So but it's like, it doesn't really exist anymore. Right? It's just been blanketed under it's like Atlantis

on for most of February. So I missed all the snow. Yeah.

I mean, it's it's bananas there. Right?

It's so I was gone homeless February and I heard about all the snow but honestly, when I got that, and it was like,

Oh, it's fine now. I mean, I gotta like the fact that I mean, well, the guys up in Madison and like anyone we have listens in Minneapolis. Yeah, we can puny but you know, the mayor of Boston had to come out on the internet and say, you know, don't, don't jump out of the windows. Do you see that? Because people are just jumping out of the windows. Do you see the guy doing a free freestyle swim in the snow? Yeah, it's pretty awesome. He didn't get very far though. All right, listen. This is the 200th episode. Call him live to 718-497-2128. That's 718497212. You are mutilating this summer. Yeah, you're absolutely. Oh, nice. Nice. I mean, the pleasant Ridge reserve cheese. Nice. We're having a pleasant little puzzle. Little 200 Here. Do you want it as a freaking lots does? Wait, tell everybody what you did last night? What did I do last night? You watch The Bachelor for the first. Okay, here's the deal. So I was I got caught in a snowstorm actually, I couldn't make it back. I was supposed to cook dinner for the actually the the fellow that makes us aerosols, like our factory contact in China on Sunday. And he Sunday, Sunday, Sunday. And he I couldn't make it because we spent like seven hours going was normally a two hour tour. Anyways, so we had to postpone it till Monday. So I was like, well, we could do it Monday, but I'm gonna have to, like turn on The Bachelor. It's like, what is it? First of all? Listen, where you come from? Do you watch TV during dinner? Would you ever turn on the TV? Unless it's Super Bowl? Super Bowl? Or the news? I guess? I don't know. But like we have someone coming from all the way from China to come over to the house for dinner there. Right, you know, turn on the TV. So then I had to record it for her and then I had to watch it to know that the show is is wretched. It's a horrible show. I know. Jack Do you like the bachelor? Thanks. Cheers.

No, no, I don't like it. Yeah, right.

It's horrible show. I'm sure that people like it. Stars likes it for one. What is it that you like? Thank you. Cheers. Cheers. Cheers. Cheers. Cheers, everybody. What is it that you like about the program? Oh, it's a train wreck. Yeah, why do you because it's interesting. Plenty of train wrecks. Plenty train wrecks my whole life. I don't need I don't need somebody else's train rings. Ooh, beautiful. What are we drinking? Here? We are drinking. We're drinking Prosecco. You know this one?

Yes, sorry. We went Prosecco instead of champagne.

Whatevs. We've got bubbles. Okay, so Erin Morgan wrote in equity issues can you discuss or chat to issues on the show in soluble 70 settling to the bottom of my otherwise delicious beverage? Well you got a couple of problems here your you know so what we're talking about here is not that like chufa not variant product like the rice variant or chata the beverage well I'm presuming that you have a decent blender you can blend the hell out of you just need to strain that sucker better liquid at the bar. You know we had some people working on or chat isn't it? Of course we cheat we spent at the center few seconds all the articles out but you know, you probably don't have one just saying probably not. So like most people, I think you just need to strand through something a little bit. To find like a cheesecloth and it should get rid of some of that stuff. And if you're if you're talking about that's grit, if you're just trying to stop the settling out of starches, well then you're a little more Sol, you're gonna have to stabilize it with the stabilizer. Because otherwise, I mean, that stuff will probably settle over time. And the uncooked starch will settle over time, so you just need to need to stabilize it. I was done today again, test scenario. I saw He saw an article this is hilarious. You remember back when I said that DAX spilled wasabi oil all over the kitchen and then got it in his eyes and was running around going? Well, they have someone in Japan made a smoke detector that I guess I don't know where there's some people who are deaf, or whatever, that sprays you with wasabi oil, so that you get up. Oh my god, and you're like, why would you do that to someone else? I mean, like, Wouldn't it like electroshock me better? And at least that's over? I guess. Would you rather get zapped? No. You'd rather have wasabi oil sprayed in your eyes. If you're sleeping. It gets in your eyes, then you

like feel it. I feel like you'd wake up in a bad mood.

you'd wake we'd wake up you blink and you run around screaming about like your eyes burning. I mean, this stuff's no longer like a good start to your day. I mean, like, look, admittedly, your house is on fire. So you need to get out. But like, how many? How many times? A brief poll. How many times have you guys had fire alarms? Fire like detectors go off in your house? How many times? Oh, ton, right. Jack? How many times? But not that many? Like more than one? Yes. More than one. Okay. And how many of those times was your house on fire and you needed to evacuate? Zero? Okay, so that's how many times you would have been sprayed in the eyes? With Saudi oil for no apparent freaking reason. Not a good idea. And regarding the costs on variance we were talking about I think last week, Timothy health rights and would not a poor grind. Kosong be a cheater a song? What do you think? Tutorial song? Yeah, like it was long. Yeah. I told him it's impossible to say five times faster can't be done. Or here's one for Isaac professional. So Cisco back here. We have a question in Hi, Dave. Jack, Anastasia. What are your favorite farmers markets in New York City. I'm moving to New York City soon and would love to live in a neighborhood that has a good market within biking distance. Cheers, Pierre. Well, I mean, look, you can square that's the one that's the one, the one that's the one. That's the one that you can guarantee that you can get what you need. And if you can't, you can call the folks ahead of time, and make sure that they bring the stuff that you need. It's there more days a week than any other. You know, but the good news is, is that Union Square is biking distance from pretty much anywhere between like, like the 40s, even where you are stars, right? All the way down to where I am, like I have like when it's tomato season, I live in the Lower East Side. So it's about oh, I don't know, 40 minute walk from where I live, and about like a 10 minute bike ride or something like that. So I have my bag specially tricked out with a hard internal shell to store tomatoes. And then I have like special like, like, lofted blankets that I like interleave in the bag and then have it like since you ride a wreck. He said, you ride a wreck. Oh, yeah, I ride just like straight bolt a wreck. Like I'm from Holland. You know what I mean? Because I don't want those tomatoes to get damaged. So like I ride like a nut job to get to the place to get the tomatoes. Because I don't bite for fun people I'm getting somewhere and then like, you know, but then on the way back, I am merely a machine that carries tomatoes to my house. And like any other thing that I do is incidental to that so I have to breathe and my legs have to move otherwise the tomatoes, why don't you grow tomatoes? I think I might have some property in Connecticut. But there's this most people's tomatoes. Look. I mean, I've eaten in the Union Square Greenmarket, I've gotten a scads of tomatoes there and there's really two tomatoes that I would be willing to go to extraordinary measures to get in there both by this one farmer who's got this great dirt and old Tapan New Jersey, and there's hardly any farmers there because the land is worth too much. And so you know they're like a holdout but like no one else can really start a farm there and so I like their aunt Ruby's German greens and I like their, their German stripes and that mean they have other good tomatoes and other people make good tomatoes but like that's kind of like that's the tomato when I think I want a tomato right now that's the one that I'm going for it you know what I mean? All others are second and third name and I'm not one of these guys because I stupid to say this is the best tomato. This is my favorite tomato on the earth that I've ever had. So someone could give me a tomato one day that you know hit me in the head with a baseball bat and be like hope well, you're an idiot you you've been thinking for the past, you know, however long you've been alive. You know what a tomato is. But in fact, it's this other thing but it hasn't happened yet. But that said you Square is pretty easy shot via subway. Brooklyn does the same don't say Brooklyn. Some reason.

Other subways are there. I think you have AC and some numbers and L Yeah.

But then a lot of neighborhoods have like one or two a week like Tompkins Square Park has, like a fairly okay one like, like a couple times a week. What about the one up by Eustace Hell's Kitchen? 43rd and 10. Yeah, but you can squares the one Jack, what about Brooklyn? Bring the Brooklyn home.

There's a there's one in Greenpoint, the McCormick poor, I have to find out the name. Is it good? Yeah. It's great. Nice to go great. When I was hanging out

how many days how many days a week is that?

I will get more information. But Gorlick Park. That's it. The

Gorlick. Anyway, I hope this helps. But for those who like for anyone that knows, like, Union Square is the mack daddy of the green markets. And it runs on Mondays, Wednesdays, Fridays, and Saturdays. And that's the other good reason it runs so many days a week now not all of them are are big, but like they run those days. Okay, too. Dear Dave, and the cooking issues crew has just now you're just crew. So we go over how to season stainless steel and keep it clean. I always try to season my parents on the stove, but they inevitably end up with a yellow ring of sticky oil around the rim of the pan. Have you encountered this problem? Oh, hell yeah, of course. Have you guys problem also how to restaurants keep their cookware so clean? A lot of freaking elbow grease like it's really hardcore dishwashers are scrubbing the hell out of stuff. That's how you know if you're going to do it. It's how you do it. I usually use steel wool on my pants to try and maintain them. But oftentimes, it's as futile as some black and brown spots seem to be burnt on so well. This doesn't help. Is this damaging to the pan? I seem to be able to handle cast iron seasoning cleaning but stainless steel poses a much larger problem. Thanks so much. I think you've answered this question a long time ago, but I was hoping you could repeat it as I can't seem to find it. I'm working my way through the backlog. Oh my God can do that. Imagine working your way through this backlog. backlog and only made it to about episode 160. Man that's fortitude. So I hope nobody has asked you this question in the last 40 episodes or so love the show. Keep up the good work. Tyler Simon's UC Davis food science. Alright, here's what I think. I just think you like it takes an unbelievable amount of like scraping with braces to get the to get the stuff off me and like a lot of times back when I was in school at the FCI like once a week they would take all the pans out and then spray them with a very highly basic like oven cleaning solution. And then like let it sit and then soak the stuff off like they were doing oven cleaning. Now do I recommend that you spray? Like I don't know like maybe kids around the house like maybe that stuff is noxious. Mr. Muscle? Yeah, do you do you use that stuff anymore? We do a little bit yeah, but it's like you use it like at the end of the week to knock the stuff off. But like a lot of times our pots they they go in for a heavy soak. And then don't use that don't use the cruddy was not credit for what it's good for but don't use the thin or the Brillo style thing guys and the reason is they work really well when they're very, very fresh, but then you have to constantly pull and retest them to get them otherwise they clog with the old grind that you're getting out and then you might as well be using something puny I would get the larger like the ones that look like they're made out of little razor blades. They chore boy guys and they come in copper if you're worried about scraping things but don't just get the stainless ones get the stainless ones the other ones that kind of rust out but those ones that feel kind of like a hairnet made of razor blades. Like those guys when you soak you scrape the heck out of it and you have to go over it a bunch of times and as a last resort, I would use a basic kind of thing that eats everything away but that's you know that's kind of all there is another alternative. If you are going to self clean your oven you can throw stainless steel like hardcore good stainless steel riveted pan into your oven on self clean and just it could even heat so you're not going to wipe it out. Although I've never done that because I've never owned another with a self clean your own and I'm gonna say

I don't have an oven. I don't have an oven. I don't have a you know, I don't have a kitchen.

No kitchen. No you have like a hot plate.

I have an induction burner that I don't use. I have a toaster oven that I use for frying. What do

you have a toaster oven useful frying not at the appropriate use this is a How Does it even work you just stick the oil in the toaster oven and like a cup wait for it to get really hot and then throw like to franchising well.

I usually you do dumplings, frozen dumplings, oil the tray my eyes and put it in there and then I open the window in case it ignites and my plan is to throw it out the window has it ever ignited. It makes it's making sound so I

almost ignited I almost caught my kitchen on fire today because I built the about on the show I built this coffee roaster and normally my coffee roaster like I can I have to crank it. So I built a motor because you know, I feel that I deserve to be able to walk away from my coffee He roasted when it's roasting so I have a worldly pop popcorn maker and put a motor on it turns out I don't deserve that because someone wrote a question in and then we're gonna get to later and I got so engrossed like reading the article that they sent me that I totally forgot that and so like I'm like, that's weird I can smell coffee and smells really dark roasted and in my hoods on so something and I walk in and like the whole kitchen was like filled with smoke and they're all like little black kernels of nothingness. Oh my god was awful. I had to literally, you know, once coffee gets to a certain temperature and it's roast. It just keeps on going like the pyrolysis and so like it was just going and going even though I turned it off, I had to put the dustpan and water nightmare. Nightmare the inside total sludge? I haven't had coffee yet today. Yes, I mean, like, I'm like champagne wishes. Yes. Well, we're celebrating I'll have coffee with lunch. You know, I'm I like to invert things. I'm one of those guys. I'm not one of those guys. We I can't have my dessert until after I eat my meal. Are you like that? Not at all. No, but you stuff. This is not the size. I know. I've seen you eat like 18 pounds of candy as an appetizer.

I'm eating an almond croissant and alternating sips of coffee and this Prosecco so that's where I'm at right now.

Jack You are living the frickin dreams. Yeah, they speak and live in the dream I now have a pickup truck How about that getting closer getting closer and closer or tomatoes in that truck? Yeah, alright tomatoes. I gotta look I got a Labrador I got some forest land. I got a pickup truck. I'm almost set very close. Knit a shotgun and a in a pontoon boat then I'm good anyway. Seriously, like what else do you need? Nothing I got an apartment in the city and place that got everything everything you could ever want I think anything of things like what you're talking about on the air now now I'm curious I have to wait till the show's over figure out what it is okay Dave I purchased a series all and use it at my home in LA works really well. Great product Thank you. Question I have I live in work in Tokyo and go home every few months and we're considering to purchase a second series all keep in my apartment in Tokyo. I can get one and a Bernzomatic into us and bring it back with me but would prefer not to carry a propane tank in my luggage. You should not do this. You should at least go ahead on record and say you should not put propane tanks into your luggage although I've said this on the air a bunch of times like some of their rules are crazy like that you can't bring the nitrous cartridges for whipped cream with you because every single seat is like has two or three of those of the co2 versions in in the life vests that are underneath you know what I mean? So the plane filled with compressed gas cartridges propane is different story man. So yes, do not do that. So when I searched around in Japan they have a butane slash propane mixed fuel canister sold by Coleman Coleman is not really a manufacturer Coleman like they license out their tech stuff so like here I don't know whether you're getting this another Coleman here in the US tanks are actually made by Worthington that parent company advertisement whatever you don't care doesn't matter nobody cares. So anyway, I see it as well as other Japanese camping brands such as Snowpeak which are of high quality but no propane only versions these canisters are squat so seem equally sturdy to the US ones I also found an adapter that will connect the burns mag to these Japanese canisters So all good there please let me know your thoughts on the butane slash propane fuel and whether that should be fine with the series or will it cause problems with it eg with the mesh screen on a related note I also have your liquid intelligence book very much enjoy both the well researched facts info as well as your writing thanks guys hates it stars will not read it. Yeah, I first come across your writing and cooking issues blogs that figure your cocktail book would be great thanks and best regards. Leo Ishibashi, Tokyo, Japan and hola Canada, California la canada de la Kenyatta. Oh la Kenyatta, la canada. Look, Canada, a bunch of people in California like crap on this do the show lead Canada done anyways? Okay. Here's my thoughts. As many of you know who have ever like had a corporate thing or accompany I cannot, under any circumstances recommend that you use an adapter to attach a torch to another canister. I will say this on a strictly technical level because I can't the reason I can't assess the safety. I can't assess anything. There's nothing I can't assess any of it. So I can't recommend that. In fact, I have to strongly urge anyone to not do it. Right? That's just like my obligation as someone who makes things that have fire involved. I have have to tell you that however, on a strictly technical basis, propane butane mixes should not hurt the screens in the sizzles if it actually is propane and not like the Map gas stuff, which is like a different mixture but the butane and propane shouldn't cause a problem to the screens. However, I can't assess the safety of the rig with the adapter and the extra height and or whether the neck See, like the series like the like Worthington and Bernzomatic specifically manufacture their torch like tank combinations such that if something dire happens to them, their failure mode is such that you don't blow up. And so I can't necessarily guarantee that that is the same when it's connected to a different canister via an adapter. I mean, I can't guarantee it so you know, I always you know, err on the side of going hyper safe but from a strictly from a Willis screens blow out? Probably not. Yeah, fair. Right. Okay. Do you? Am I getting in trouble for saying that? Nope. I never know sometimes people are like, Why do you say that they greetings from Madison. I'm sure you've heard about this by now. But just wanted to hear your reaction to this bit of news in the quotes the news quotes. That's like your vegan face news quotes. Oh, so someone sent in a? Have you seen this like cooking for vegans and other horrible peoples? This lady who has this like podcasting? No, but you should watch it because he can't she can't cook for them. Well, I know she just cooks for them, but makes fun of them mercilessly the whole time. Anyways, I'm sure you've heard about this bit of news study in nature. I tried to get ahold of the article, guys, but like I couldn't because the person whose password I steal to get like access to real articles. I couldn't get in touch with her. To the article. But mom, yeah, well, I'm gonna call my mom out there. I'm stealing your pet. Thank you. Stars for calling my mom out on the air as allowing me to steal her password. She's like all nervous about it. She's like, don't tell anyone they say good job. Yeah, sure. A study of nature apparently has shown emulsifiers to be an issue in obesity and other health issues like chronic colitis. Here's the link, I haven't paid for it to read the full study. It looks like the researchers may have found some issues with carboxymethylcellulose CMC or like cellulose gum, and polysorbate 80. Of course, Time Magazine and others have picked up on this implicating any and all emulsify ingredients, including carrageenan, Xanthan and other gums, etc. Pretty much. My question is, is there any way of stopping science writers from being so bad at their jobs? No, no, there's really not. And in fact, you know, I haven't had a, I haven't had a chance to read the full article yet. However, I read some of the rebuttals online to Zardozi here's what happened. They, as normal, they, the researchers, and they seem to be very, you know, the good research in nature, which is one of the best magazines like there is in terms of peer reviewed science journals. But they started with the hypothesis that that a lot of problems with what they call metabolic syndrome, in quotes, whatever and how they mean by that, but like things leading to obesity, and like, you know, problems with with with metabolism down there have to do with a disruption of the ability of the mucous line like this US mucous lining, you know, down there to prevent the the bacteria the naturally occurring and you know, generally beneficial bacteria in your gut from being in direct contact with your with with your membranes, right. So what they did was, is they said, well, they posited that emulsifiers may be because they are surface active and can act, you know, sometimes like detergents, but they have surface active properties, that somehow these are Dorking with the, you know, the mucous layer that's, you know, it's generally beneficial and healthy, and therefore, warping and or messing with the microbiota in your system. Right. That's the theory. So what they do, they took some rats couple different kinds of rats, ones that were predisposed to having problems and ones that were normal to commoditize. And they fed them. And I think this is what I heard one person either water as their who had her as their as their beverage of choice, or 1% solutions of carboxymethylcellulose and water or 1% solutions of polysorbate 80. And lo and behold, the ones that were fed large amounts of polysorbate, 80 and carboxymethylcellulose. They had some problems, right. But I haven't gotten a chance to read the article, so I can't comment on it. But like all the things saying that emulsifiers might have caused the problems they tested to specific as far as I can tell, they tested two specific ingredients, one of which carboxymethylcellulose is extraordinarily thick, depending on which one they use very highly viscous stuff at 1%. And so like part of the argument was that part of the argument and one of the rebuttals was looking at, there was an increase in there's an increase in mucus destroying enzymes in the guts of these rats and of course, I wouldn't be because you're drinking mucus, you know what I mean? Like, like carboxymethylcellulose at 1% unless they had a very thin version. I'm gonna have to read I don't know the numbers. I'm in the dark. What I'm not in the dark about saying is is that It doesn't seem like this one study is, you know, says anything about emulsifiers in general and it's one of these things where people are like, Oh well carboxymethylcellulose which is modified cellulose product and polysorbate 80 You know, which is another you know, the synthesized thing What about less than what about eggs Norns like well eggs will wipe you out and give you all this stuff, right? I mean, no one's against those things as emulsifiers we eat emulsifiers all the time, all the time from natural sources and from you know, added processed sources so there's I need to do a lot of research there's a lot of hoo ha around it, but you know, short answer No, no way to stop people from writing bad stuff because it's very easy to say emulsifiers are bad put something out especially with a when obesity is involved. And whenever you have obesity involved or like bowel problems involved, people like are looking forever for you know, why why am I having this problem? Why are we having this problem so if you could tack it on something man it's it's gonna blow up like wildfire. So you know, you can't stop it. Wish you could.

Also, as Keith wrote that also made your hops tincture recipe. Only cold infusions is my whip or isn't rated for hot applications and made grapefruit gin, hops cocktails, done some hops can Bucha and had hops, Candy hops candy. Gonna be good. Pens, how much? Any other good culinary uses for hops you can think of?

I don't know. I actually have a caller on the line. You want to hold that? Yeah, sure. Caller

caller you're on the air. Welcome to the 200th episode of Cooking issues.

Hey, congratulations. Thank you. Hey, this is Steven Benzinger. I'm a call to other time, but it's been a while. But I had a quick question about about a like I'm a homebrewer. So it's funny you were saying something about hops and what that

but you cut off for a second what your homebrewer and I was talking about Hopson. I missed the sentence.

I was just saying I'm interested in hearing what you have to say about that. I've had some hops are pretty good. But my question is, and I don't know. I'm also a med student. And I'm trying to do five gallons both desktop and I want to have it with tear gas. I didn't do too but I want to try and make it but it has like art essentially but it doesn't have its political bad. And I wanted to know what you thought of that and how you go about

your cutting out a little bit but let me see whether I can piece together what you're saying you're gonna make a five gallon batch of cold cold brew coffee right? Yes. Okay, and you want to put beer Gasser but do you want to be slightly carbonated? Or do you want to go straight nitrogen.

I think I prefer to straight nitrogen. But I'm interested. To be really honest.

I mean, the good news about carbon dioxide is that carbon dioxide is going to provide a lot of the kind of bacteria static stuff, it won't wipe out yeas, obviously, but like it's going to have some anti spoilage effects on it. But it's going to taste carbonated. And there's no way around it, you know. Whereas I don't think for instance, like what would be delicious, would be nitrous. And I'm not saying that since you're a med student, you can get a hold of nitrous. But I'm telling you as a med student, you can get a hold of nitrous. Please don't abuse the nitrous by the way, the vast majority of people you can't really OD on nitrous, the way you kill yourself with nitrous is you put a mask on and you pass out with the mask on your face. And then you don't have enough oxygen to end use and you fixate yourself that's how you die with it. So like you know, like the you know, the classic bag Huffer is not going to take themselves out this way. But nitrous nitrous is great for pushing things and for making things really creamy and bringing kind of body back to coffee beverages I use it in coffee beverages all the time. And you can get small med tanks of it. And you I know this from experience you can attach them to corny kegs and you can pop out with nitrous now, I don't know because I've never studied it because I've never tried to do it for long term storage. I don't know if nitrous has any of the same kind of bacteria static properties that co2 does. Now another thing which I think you alluded to is that you could just add crap to it to kill stuff right? So most of the things that you add that kill things in you know they I'd have to go look because Piper was doing all the research on that on like the little bit of benzo it and the but you can kind of taste that crap.

Yep. We agree. Yeah. And actually when I when I make dear to all you do is make sure that you have a completely sanitary practice. So you're reducing the number of bacteria that actually go into the end product. So what I was I don't No with poppy and the acidity if it would affect bacteria siddik. But I'm not, I'm not 100%? Sure.

Well, I know that look me clearly, if you've ever, presumably, you, as a med student have experienced a cup of coffee that's been on a desk for two weeks. So you know that, you know that things can grow on top of coffee. But in general, they're their molds. So it's like the molds in the yeast say things I think you're gonna have to worry about. So you just have to make sure that whatever environment you have is not is not conducive to those things growing. And so I don't know, if like a, you know, a nitrous environment or a pure nitrogen environment. The other thing is like, would it hurt it? Like if you if you kegged it, right? You can kill that stuff at a fairly low temperature. But is that going to kill your flavor to heat it up to the temperature where you pass your eyes out and kill your, your yeasts and molds and stuff? Because that's what's gonna get you you know what I mean?

Right. And I was wondering at refrigeration temperatures, if I would even have an issue with that, because yeah, I definitely see stuff grow on coffee, but with the acidity and with the low temperature and things like that, I was curious if I would be able to get away with it. about adding milk, because I know that I'm gonna have bacterial issues with that.

Well, if you're gonna keep it in the fridge, I mean, I would love to have someone who has more experience with like, long storage of cold brew, but I think you're probably going to be okay. I mean, how fast can you drink five gallons of coffee?

Well, I have a lot of med students that come over and study with me. So probably pretty quick.

Yeah, I would say you're fine. What do you guys think? Okay. I don't know. Like,

again, on there. What trial and error?

Well, I mean, like, I, you know, I don't know what's going to grow. I think, in general, something like that. I'm, I'm fairly confident saying that it will become unpleasant before it will kill you. And so, you know, I mean, I believe that, yeah. And so, again, I would love for someone to correct me and point out where I'm wrong, because I don't want to steer someone safety advice in the wrong direction. But I wouldn't worry about it. But I would try to get a hold of some nitrous to push that stuff through, I think you will be pleased.

Okay, I'll give that a shot. And I think actually, nitrous will work is considered anaerobic. Correct. So aerobic bacteria,

is it I don't know how available the oxygen is. And I don't think it's very available. I mean, it because it becomes available, like in cars. When you're combusting it, you know, I don't think it's generally oxidizing. And I've stored stuff with nitrous for a long time. And I don't get oxidation in in fatty things, for instance, and whipped cream canisters in my fridge for a long time. They don't, they don't, you know, get those kind of oxidized flavors. Remember, though, when you're doing when you're doing the nitrous what I would do is attach it to the wrong side, attach it to the liquid draw just for the bottom Yeah, and then pull pull the security case for those either haven't had one before have a pole ring safety vent on the top, you have to make sure it recedes otherwise, there can be kind of touchy especially on old used ones, but just say vent it and then bubble through the bottom. So you're forcing and bubbling all of this, you know, stuff out of the coffee into the atmosphere, then let it go then do your hard shake to nitrous carbonate and then it should push fine. You can push it whatever pressure you want.

Okay, excellent. And one more one more comment. The only with a nitrous only thing. So you said that you were available the oxygen was I'm just curious if there are any bacteria out there that can actually metabolize? I don't think so.

Nitrous I don't think so. I've never heard of anything I mean, look co2 Not only is the oxygen not like you know gonna get it also like itself, its presence is is you know, harmful to many beasties, you know what I mean? So, right, whereas, I don't know about nitrous. I mean, it's, it's not going to support aerobic growth. I'm fairly confident saying that, obviously. I mean, I'm 100% confident in that but I don't know that it has any beneficial destructive properties to things the way co2 does. Right

co2 Is bacteria title and nitrous might not be Okay, excellent. Would you like me to post any pictures like that tweet them out? You already

over I love that stuff. Mostly. Thanks.

All right. Thanks a lot.

All right. Oh, taking a course right come right back with cooking issues.

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? Sure. Did 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% 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. That's the Jackie molecules Yankee music right there.

Jackie do like Jackie molecule says what are molecular recipes.com molecules that you're you're gonna start a band, you're gonna be the frontman, you're gonna be Jackie molecules, definitely. Molecular band, great name, and Jackie molecule. Alright, so finishing out. The thing about hops, as Keith had was saying he couldn't do the hot hops tincture with the so what I do in my hops tincture is I do a hot one first, to extract the bitterness, right. And then I do a cold one that gets more of the aroma. So I get kind of like the similar, you know, similar to do similar to like how you make beer, you're going to add hops afterwards. So good news for you is that all of the ISI whispers assuming you have one of the professional ones, and not the white ones, the ones that are stainless. They're all fine with heat. The ones that are that are insulated, they say it or for hot foods, it's not that they're stronger, it's just they're insulated so that they keep temperature longer. And in fact, they're a detriment to you when you're trying to do hot work because the heat doesn't transfer from the simmering pan as quickly as it would with the you know as it would in a regular one. So assuming you have an actual EC branded unit and not an off brand unit, you can go hot. So just don't worry about me like I saw when I was in Austria. I saw the tests on their on their units when they actually hooked them up to like like large amounts of pressure and blow them out and there's like a bottom and dents first. And then all sorts of untoward things happen to it before it rupture. So there's a lot of safety involved in it. Regardless of what you may have seen when I put a blowtorch on one when I was doing that nachos thing, which I don't recommend. Remember that yeah, route angry that guy was I wasn't there. You didn't go to that shoe. You can go anyway. So like, you know what I kept on saying that I might blow up the guy next to me and he was not happy. He was not because the guy was just trying to write something about hip hop. He's trying to write about a hip hop or sneakers. At complex first he feeds that complex. And so the guys like literally like, I guess, because they were they they have hip hop that sneakers what else they do? Hey, Jackie molecules, what are those guys do besides like hip hop and sneakers? And first we faced you know,