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.

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

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cookies. You're coming to you live in Arizona network and record a three three in Bushwick. Brooklyn joined as usual with this dosha hammer Lopez and Jack in the engineering booth today. How you doing guys? Isn't it? 200? No, not yet. No, because we skipped last week. This is like what is this? 99 or 98? Pull this up? It's either 199 today? Oh 190 999 199 episodes that were on next week. Right? Yeah. Well, I mean, you tell us. Oh Ha ha ha. I forget. Oh, yeah, we

had what should we do for 200?

I don't know. Like, as people like Twitch, by the way. Should you have any questions I have a lot. I know I have a huge backlog. People don't want to hear it. We might have to do a catch up before 200.

Within that would technically be 200. I would upload it and it would be 200. You know,

so you're saying what to do? Catch up after two. Right?

All right. Listen, will there be champagne? Yes.

Snap stars is going to show up. I just confirmed stars told me show up right before the show stars was like, You know what? Not gonna do anymore. Not gonna show up. And then she's like, Oh, whoa, what? Shampoo and listen. Here's the question. Are we actually talking champagne? Who do we have matters? Are you any bubbly? Yeah. Really? No preference. Kava. I

was ready to take your preference. Whoa, no. I mean, it's 200. Come

on. Well, it's true. It is 200 stars. Let's listen. So so we can get crude calling it

maybe for 200 Man stars can host the show we've been wanting to host for 200 episodes called issues. Yeah, just what we talk about our issues and solve your issues unrelated to

cooking, like my personal issues. Anybody's just issues in generals issues. That's a wide ranging show, you could just take the three of our issues and fill the whole show anyway, listen, so call your questions to 718-497-2128 That's 718-497-2128 And I also want you guys to maybe come up with some sweet sweet ideas for the 200 Right.

Yeah, send us an email I got some listener emails with some some ideas but keep them coming. Yeah, yeah.

Very good. Okay, so some updates. We had em rack on the he is is at test tube waltz. That's his, his or her actually I don't know am her her test at test to waltz wrote in because someone had asked about how to suspend citrus oils remember this question a couple weeks back. And so his her suggestion is used leveraged ester of wood rosin is a new brominated vegetable oil. There's not polysorbate but maybe maybe because you're going to be able to get the leverage ester of wood rosin, try lecithin and also cyclodextrin might work to carry citrus oil and it's clear, the, the carrying capacity is lower however, so there you go. That's a follow up for a friend who wasn't asked about that. But I love it when people follow up on the Twitter I tried to read it back. And then we had one someone tried to ask about mushroom while remember that one. So it's gonna make mushroom oil, because they couldn't have the mushrooms necessarily, I think was what it was. And I forgot I'm sorry whoever tweeted this into me I forgot to copy who it came from. But I think it was at Cliff's maybe it was that close do this. To make mushroom oil. Take a neutral oil, dry mushrooms in a two to one ratio blend for about eight minutes until very or until very fine. Cook at 80 degrees Celsius in 24 hours for 24 hours in a water bath. Strain it or don't it's up to you strange note, I don't know where I don't know where they come from. So that's how I assume they sound like in my head. So everyone sounds like until I hear you've pretty much right right? Yeah. Okay. I feel like I need to answer Max Max's questions about outdoor kitchens because like it's been like, I don't know, a month and a half or something. So I want to build an outdoor kitchen with a big barbecue not the right time of year in our part of the woods, by the way. So I'm definitely going to do it. But I'd like to build an outdoor kitchen with a big barbecue smoker and maybe a rotisserie. Does Yeah, you like rotisserie cook things about you, Jackie fan of the rotisserie? Oh, yeah. Why is Do you know why the rotisserie is good?

No. Okay. I would assume because it's even.

Well, it's it works in in. Okay, so McGee and I have this thing and it's like, you know, kind of like the law of why the rotisserie works good. Well, good. It was good. So like the reason why is it has very high instantaneous heat input, but a very low average heat input. So you develop that nice crust with a nice surface with the high instantaneous heat input. But because your average heat input is low, it acts almost like a low temperature kind of a cooking situation. So it's very old way to achieve kind of modern results if you want to see see I mean see I built a rotisserie one day I did too. How did you build your rotisserie I built several How do you build yours over spit with ropes and then I would turn it oh you turn it by Hey, you are the power is the power right? Well you know I did we did this TV show thing once where I had to we they had they they used an actual dog to power the spit because they used to have turned spit dogs that would run a little hamster wheels. Nano tutor tutor era. This was Time Machine Time Machine chief. Yes. But also like I built a rotisserie wants to fit into my Salamander. But I had to pull out the dripping grease dripping trade otherwise the chickens wouldn't fit into it. I was like, you know, I don't want to just do Cornish hen. So I've got to do the chicken so I had to drop it down and get rid of the grease tray. But the other best rotisserie ever did. You know what the problem with rotisserie motors is? People rotisserie motors suck. And here's why the average rotisserie motor you can get is really just a POS and here's why. They don't have zero backlash gears. So what's happening is a rotisserie needs to spin slowly. Let's say it does, I don't know three, four RPM, but Make that four RPM right? Let's say it right around there. I don't know I gotta look it up. But anyways. So you put the shaft on it, and you've waited your whatever, hopefully so that it doesn't so that it's even it doesn't like move around on your skewer on your spit too much right? Now, here's what happens. You never ever, ever load it exactly right. There's always some sort of imbalance. So what happens is, is the motor goes around coming in, you've heard right around me, me, me, me, me, me. And then it gets to the point where that top load goes over and then it goes into freefall for you know, a good, a good like seven, eight degrees and goes kachunk. And then it goes remaining again as it goes around it. And you can hear it. And so what's the problem with this? Well, one, one section of your thing isn't getting hit for the same amount of time as the rest, which is stupid, but also it puts like not only did it start out unbalanced, but it puts a cheat load on it every freaking time it spins around. And so every freaking time it spins around, it has a little bit of force added to it and as it gets more and more soft or cooked or you know hot, it has a tendency to spin out so you get all these things where it runs all right for a while and then craps out on you unless you're used to it and do a really good job. Or you have the side you don't have the side chains that really sit in there and really crush that stuff. I hate that I hate it. And so, you know the first rotisserie I ever built, I used a zero backlash, really expensive motor because I stole it. Like we had like a pile of motors that the Columbia University had, and they didn't know what they didn't know because like they were shutting this department down. There's a huge pile of motors there. So we use a sweet old Bodeen motor with an awesome gear shed Africa long thing we cut a 55 gallon drum in half incinerated all of the carcinogenic pain off of it. So it was dry cut a sheet of expanded metal in half four by eight sheet of expanded metal in half that we also still put it over the thing well its legs on it and put like a giant pig on this rotisserie. It was awesome. And you know what that motor had no backlash anyway. So in terms of rotisseries what I would suggest is either hire Anastasia to come and be the power for the rotisserie but some of these things took a long time. I know I mean, I know you What about that you ever do the vertical one the one the fireplace with the spinning thing where you use the just hire Anastasia to come and you know, she gets her energy from a long time ago from spite and hate. So you'd have to like you know, if you stand there, then I'm sure she'll have enough energy was energy from happiness or get a zero backlash motor when you're making a rotisserie and the other thing is you're gonna have a rotisserie there that's powered you're gonna need obviously get electricity now there's two kinds of kind of outdoor kitchens. Now, the question actually was Do I have any good literature and or blogs on the subject that I can recommend answered? No. Because I haven't done like the full research on it for I've been researching right now just what's the best way to pour the concrete for the slabs, the refractory bricks and things like this, I've been looking at individual things because remember in my outdoor So there's various kinds of outdoor kitchens, outdoor kitchens are extremely popular now. So even like quick Creek, the concrete people have a book that they put out that shows you you know how to lay it out and you know, do the coercing and stuff to build it. But most people fundamentally want just, you know, an outdoor kitchen, ie they want their they want their fridge, they want you know, a bunch of stuff, electric and gas at it. I'm gonna have gas there as a gas assist for the firepit. But I'm primarily building an outdoor woodfired kind of cooking station. And not like maybe traditional except for I am going to have gas to it to run the gas assist and to run the deep fryer which is going to be covered because my deep fryer is going to be outside in Connecticut. So I don't have anything right now. Except for like I said before, I'm going to build a particular which is the Roman style thing like a, like a high heat surface, a bread oven, a 10 door and a firepit I'm gonna maybe I'll build the rotisserie thing into it and I will probably want a fridge right? And a fryer want a fridge? Because why? Because you need a fridge. Because why not and work surfaces. So as I do it I will talk more about on the show, but I don't have any specific references right now. But, you know, obviously I love telling people where I get ideas. So as I do it I will come up with with information. It's too cool. You're in Sweden, for Christ's sakes. How are you building an outdoor kitchen in Sweden right now? Although I remember when I went to Stockholm, I think I talked about this on the show. I'd like I went in January or February January. And the people in Stockholm are so baller they because they just they're sitting outside in Stockholm in the wintertime having drinks and everyone just like has blankets on like giant blankets and they're standing under heat lamps outside and they're like what what what, anyway, so Swedes Okay, Jesper You also wrote in a question from Sweden on wrote of apps but it's long and complicated. I'll get to it I'll get to it later. It's about chilling so don't answer that whenever it actually I don't know jackal figured out whether did Stephanie roping So alright, Stephanie wrote in from Sydney, Australia In Australia. No, no this Where are you Jack? I have not No, no, I want to go to Australia someday I want to go to New Zealand someday in Australia, so far away so far. I'm definitely from Sydney and I love listening to your podcast. I have a slow juicer that I use almost daily slow juicer sounds like advanced, isn't it? Slow Juicer? Yeah. Over the last year a white film has built up all over all over the internal surfaces even though I wash it properly every time I've been trying to look up what causes this and how to get rid of it. Most articles on the internet tell me it is caused by the oils and the fruit and the vegetables and to clean it with a bicarbonate plus vinegar solution. So like I was just making foaming right bicarbonate mela where I've tried this and it works on the lighter bits of white film who ate right wait film. But some of the buildup especially in the nooks and crannies. Ooh, nooks and crannies. Nothing at Thomas's English muffins. You like Thomas's English muffins? Who doesn't like them? You know, you know how you kill the Thomas's English lovin. Slice that sucker in half with a knife so that you cut all the crannies you got to fork split them? Yeah, you gotta be fork gotta be fork split. I see how many times you've seen someone try to bust out a bunch of Thomas's English muffins and they cut it with a knife and they obliterate it. Gillis you need a fork. Yeah. God makes me so my blood boils. People do that. Crazy. Okay. Where was nooks and crannies. The crap in the nooks and crannies are a lot more stubborn. They wouldn't be if Anastasia did it because they just be sliced flat. Anyway. Okay. It also takes a lot of bicarb and vinegar to get anywhere another website says to rub extra virgin olive oil on it. Something about oil dissolving in oil, like oil on oil action, like that says, okay. But this only works superficially once the plastic bits are clean and dry, the white film is still present no one likes a white film. No one likes a white film. I'm wondering if you have any idea what causes this. And if you have any better way of getting rid of this stubborn juicer scum. Thanks. Regards, Stephanie go. So the truth of the matter is, is that I kind of just put up with things like like, films, I probably shouldn't write, but I did some look into it.

And if they are, in fact, oil based, I don't know this is going to work. And I couldn't find one that specifically recommended it. But one of the most stubborn things that I have to get off of anything is like really baked in coffee oils that are really a pain in the butt on the internals of like espresso machines. And things like this and earn X or like espresso machine or coffee machine detergent is pretty hardcore. So assuming that your products are made of a plastic that can be boiled, then you can just boil those suckers in, in earn extra whatever, like the local equivalent of espresso machine cleaning detergent is and that stuff is no joke that like like I put my you know my brass into it, it has like all like kind of crap on it from the inside of this espresso machine. Like you know, they were the grouphead is and boom, the chrome stuff comes out shining plastic things I cook my I cook my, my coffee brush brushes, which are you know, pretty tough. I cook those in it and they come out sparkling. So that stuff's pretty good. Another thing is neutral, faster the juicer which is like kind of like one of the butt kicking juicers of all juicing time, it's like it's the one that looks like a spaceship on top of a pillar, they make a product for cleaning out the metal parts of their juicers in case they get filmed or slammed out. It's proprietary, and it's called clean cut, but you can buy it from neutral faster. And that stuff might work. Then, as a last thing, in case it is some sort of build up that is related to water, maybe maybe I don't know, hard water something. And even I've read some things that things that aren't having to do with this can be solved by using CLR, which is the calcium, lime and rust deposit remover. And like maybe there's something in there that's attacked by that. So give those three things a try. And let me know what happens, right? Yeah. Alex writes, and I don't think we got do we talked about Wondra? No one draw. Hello, Anastasia, Jack and Dave, thanks for the show and everything else. I've listened to just about every backups over the past two years, and I will haven't heard you comment about pressure cookers that don't leak any steam as being better. But I cannot recall ever hearing why I have some guesses but would rather hear your reason. And if it's a slow day and you have time for another question, last week spoke to a caller about Ultra spurs vs. M versus three. All remember, ultra spurs are the pre agglomerated pre cooked starches that dissolve in ease as opposed to you know, the ones that are just pre cooked but then when you put them in, they can clump very quickly because they they you know they form they form balls because they they they clump. That's why you get a pre glamoured anyway, I'm unfamiliar with them beyond being pregelatinized starch, maize and tapioca respectively. How are they different than Wondra? Which is the you know, a wheat flour that you can buy, which we'll talk about and what am I missing out by not using them? Thanks again, Alex. Okay. First to the pressure cooker. I don't know why I really don't like it was one of those things that I never anticipated. I never anticipated that what we did years and years ago, I was doing a test on pressure cooker stocks, and I had assumed that pressure cooker stocks would beat traditional stocks like very easily because I had made pressure stocks for years at home with my pressure cooker, which is a coon recon. And I at at school, they had these kind of these fake or pressure cookers and the failure pressure cookers, they the way they work by to regulate pressure is they vent a constant amount of steam to keep the internals of the thing at 15 psi. And what you do is you just throttle it down so it's only leaking a little bit of steam and then you know that it is running at pressure that's how they regulate their pressure. Whereas Kuhn recon has a spring in it and what happens is is you can look at it and you can adjust the height of the spring which says how much pressure there so you just use your your heat regulation to adjust how high the spring pressure is but it doesn't until it gets old and the seals start getting weak it doesn't leak any steam as it's cooking. So anyways, so I'm they're making a pressure cooker stock and the Fager and I do the side by side and it comes out looking like I expected pressure cooker stocks come out browner than regular stocks. So you know, everything's as expected, we go do our blind taste test. Boom. The traditional stock like everyone liked it better. Everyone liked it better. I liked it. better I was like, because you don't want that to happen. I mean, you do, but you don't. And then we did it again. And traditional stocks when again, and remember, I'd already started writing a blog post this, but I'm already like 1000 words into the blog post, I don't want it to be for nothing. And I got to publish this negative result. So I bring my pressure cooker from home, and I make stock and it winds easily over the traditional stock. And then we did all three side by side another couple of times. And so we just did it empirically. It just turned out that these pressure cookers that were venting a lot as they were cooking, were not producing the same taste results as the ones that didn't. And I don't know why to this day. I've never had someone run GC Mass Spec on it to see whether we're losing a particular volatile. I have no, I have no speculation that makes any sense. I just know it from empirically and until someone comes back and shows me, you know that why or what I was doing wrong, I just stick with the Khun recon that doesn't vent or I you can seal stock in jars or cans inside of a venting pressure cooker and get those same results. Anyways. Wondra So, ultra spurs, all of those ultra spurs products are pure starches that are you know, they're very highly kind of refined starches that have very specific characteristics that are nice, but they're pure starches that are pre cooked than agglomerated so that they dissolve properly. Wondra on the other hand, is flour that is pre cooked and agglomerate. So it's not wheat, wheat starch, it's a wheat flour that is kind of instantized in the way that these other things are instantized So in a situation where you would want to bring I think it's low protein flour if you want to bring like the all the characteristics of a low protein flour including the protein into it then you would use a wonder so like Wonder a lot of people use it. A lot of people use pre, you know, pre Glamour pregelatinized starches in batters, for instance, I think because they can absorb and capture water very quickly. I don't know why but there's a bunch of studies on it, but I don't really remember the mechanisms of it. Anyways, so that's the difference and that's you know, use one where you would want a pure starch and use the other where you would want all the characteristics of flour just in an instant format. Tom Fisher wrote in about lobster I don't know whether answered this dear Dave Anastacia, Jack and Wyatt not here today.

He's here. He's just got here. Oh, hey, Wyatt.

What's up, buddy? You got called out right in time. Perfect. All right now. Yeah, I'll talk him with his mouth. Like a regular croissant or some sort of like nouveau croissant, almond, almond. What do you think about the almond croissant says Do you like your chocolate and your cosine? You don't like a regular croissant? Because you know witness does he hates buttery, flaky delicious things. Did you know this? Biscuits she hates the hates biscuits. It hits so there's a new thing that's out and we all know about Dominic and sales. Crona right. Isn't there some sort of like new, like quiz Santorini going on with some sort of one of the bigger some sort of like quest sonification or something? Yeah. It's like, are they turning a cow into a croissant or something like this? I don't know. Like very finely layered, buttery, flaky cow. Crispy. Anyway, someone else should

come up with pork rind croissant, you

know, pork pork rinds song. Well, thing is like you'd have to make like micro layers of pork rinds. layer them fry them up in butter and cleric Clary butter. Man, man try it. We'll try it sometime but you know the problem is you'd have to get it like just right otherwise the layers will fuse together. So when you're when you're making puffs snacks if you toss them in like a tiny bit of salt water right before you puff them the starches as they become molten will glue themselves together that's like the principle of making those kind of rice cakes and plus even without salt water that was the that's how you can do it in a microwave you can make like rice cakes in a microwave that way please don't don't do it because don't do it but you can have done it but you know there's a tenement issues with it but like it or and puffing guns, when it's still more than if they're touching the glute. They'll glue themselves together. So we have to make the pork rinds such that the the sheets when they melt and expand don't glue themselves together. You won't get all the layers like like, what would you call that? Plus, you call it like a plus on but having more of a fish. I don't know if we figured it out. So Sanders Little Hipster today knows what is he looking like? Yes. Nice. Anyway, Tom Fisher writes in I took your advice for several weeks ago regarding steaming lobsters for lobster rolls. Given that you can't really get a thermal pen into the meat for her you can if you got a boom punch it through the therapist anyway. into the meat. How do you judge doneness. I got three and a half pound lobsters and guest esteeming time as the charts all stop at three pounds. Still the range of cooking times is pretty wide best time okay, here's what you do. Poor cook those sons of guns. Don't cook a lobster all the way through and in Shell par cook the those things until they did like you know a couple of minutes. Then crack them open. break them apart and then cook the different pieces of meat separately. Like in butter or in I actually do it in their own juices. I save the juices when I break it and I Aquaman cook them in their own juices. I like to cook them at high temperature because I kind of liked that firmer. I don't like soft mushy lobster. Do you like soft mushy lobster says you like firm, you don't even like lobster that much. But when you like it when you had it in lobster rolls, yeah, but you don't want to be soft and mushy. You wanted to have that traditional cook texture. Yeah. Anyways, so and then it's much easier to judge doneness because you can just sit there and squeeze it with your fingers to pull the bag out. You're squeezing your fingers and you know the sucker is done. You don't I'm saying much easier, much, much easier than trying to tie him up because when you're cooking a lobster that large, like you know, and I've done like six seven pound normally and then like you know 2530 pounds when you're doing something like that it's not the bigger the lobster the more impossible it is to cook the inside without absolutely hammering the outside. So you want to break the meat in smaller chunks and then you can you can calculate it with you know CV dash or any other things. That's how I do it anyway. And also it makes your life a lot freakin easier. It just does because you pull the lobsters out, you can do the meals. Noren knows Noren ties a string around their tail. And then you know how lobsters have that. They have that kind of pointy, like, like bow sprit thing that comes out of their face, right right in front of their eyes and like sticks out like a pointy. You know, I'm talking about Jackie No, I'm talking about. Yeah, but yeah, so what you do is it doesn't hurt them. So don't want any letters, please. But you'd like tie string around their tail, like right where the flare is at the smallest point where it like it flare. And then you go over their back and then around the pointy doodle and you tie it back to itself so that first of all, it gives you a little handle, which is nice to pick up the lobster so you don't burn yourself never see them. Yeah, wouldn't be but no, no, no, it would take forever to kill them. It's freaking cruel. Don't do that. Anyway. So you take and you have you tie their nose to there and then and then their tail stays straight. So it's an alternative to the to the just shove skewers through its tail while it's alive or the knife kill and then skewer it and kill so it keeps her tail straight par cook them throw them in ice water to stop the cooking. Then you break them and then you can take the meat separately and cook each piece to its to its own perfection. Yes, yes. But you got to make sure to cook it enough on the par cooked depending on the thickness like a minute and a half, two minutes. Otherwise, the claws are gooey mess and you can't get it out. gooey mess. You know I'm talking about you know, you

never wrote that article, one article on Killing Them Softly.

Well, maybe I'll maybe that's what my next maybe it'll be my next book. Who knows what my next books gonna be about tomorrow. I have a meeting with my publisher tomorrow to talk about my next book. I'll tell you what, people it will not be about cocktails. David wrote it took a quick break. Okay, quick break. Let's do it because that wasn't good news.

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 modern as 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.

So Jack, is that your that's your that's your molecular music.

That's what you're using.

Oh, yeah. I don't like it. You don't like any molecular stuff? Why do you not like what specifically? I don't know. It's like, annoying. You should go there. You know what you should give them you should give them the promo code. Everyone should go and buy stuff on it and say, Jackson, say Jackson, you say change the name. Because we all hate molecular and they know it. They know it. But yeah, check them out.

So moment was the song that really swung you in the direction of the Big Bang

thing, then that's like Jack Jack molecular, sent to you by Jack Jack Jackie molecules. So, a couple of shout outs before we get back into the questions went to the preopening of where Nick Nick Bennett, our longest employed Bar Bar captain at Booker and DAX left us to go help start porch late with Danny Meyer group, yeah, went last night. Looks awesome. A super congratulations out to Nick Bennett. So check it out. It's in that there's like an old warehouse building on 28th and 11th. They actually got hit with with Sandy got flooded out. And they rebuilt the inside the concept of it is that it's kind of like when you go there. It's kind of like hanging out on the porch. So you have drinks on the porch and you have some snacks. And they used all reclaimed wood from the obliterated basement on the inside. That's cool. So check it out. And congratulations to everyone involved with porchlight push like NYC also little self plug here. So my son Booker goes to a school called the quad Preparatory School Manhattan for check out this term ready for this? twice exceptional, twice exceptional. Why? Well, like it's like, you know, give it and take it away. It's like smart kids who like are on the autistic spectrum. So it's like a twice it's not really twice because it's kind of like oh, like on either side, whatever. But he goes to the school and I really like it a lot the school and they're having a they're having a gala them. That's not why I'm telling you about it. There is a silent auction. And one of the things that we're auctioning off, and I'm going to make you to come with me stuff. Sorry. Yep, I am sorry. You get to meet Anastasia too.

She getting auctioned off.

We're what I'm watching a cocktail party. That's the only thing that people ever buy personal things to you do all the time. Remember when I helped you move your freaking house in a freaking Zip Car. I went forever for that. Rented, rented a tiny truck, by the way. And he was like, Oh, we're moving a couple of things. And she's moving from like a fifth floor walk up to another fifth floor walk up got a freaking Zipcar that was too small, such that we had to like, read the bungee cord ourselves to the freaking bed of it along with her fake fireplace, whatever. I don't want to hear about it anyways. So it's a wait, why can the public bid on this, if they don't go to Silent Auction because the silent auction, they can just go they don't have to go to the gauntlet a bid to bid on it. Anyone could bid on part of the school didn't even part of school. They just have to want us to go. And they want to support this, like small fledgling school that's using very new techniques to try and help kids who are very smart but can't be kind of dealt with in a normal school setting to get their best potential. And they're trying to spin this off into other you know, not just in with the small school they have but spin these techniques off anyways. So here's what we're what you would get. So Anastasia and I show up. And we make three cocktails for you for three hours. If you want snacks, you have to get the snacks. We're going to show up. We're going to make some nice cocktails. You're going to handle ingredients and we're just going to show up New York City though. New York City, New York City. Listen to me in New York City. You could do Connecticut. All right. We have to bring all the crap Yeah, we guess we could drive all the crap out all right. So like it you know if you're in the zone, not Triboro me not tri state nine. She's like, I won't go across the Triborough Bridge of course. No, we take Third Avenue and Willis what are we paying money to get out of our own freakin city. Now for those of you that drive up 95 You know I'm talking about so the anyway, so we're having a cocktail party. They're auctioning it off. You can bid on it if you like. And the website is HTTP s colon forward forward. www dot a bidding for good att.com has a lot of stuff forward slash breakthroughs. breakthroughs, plural, not just one breakthrough. Multiple breakthrough. What's it called double? Doubling the knowledge or whatever? What did he say twice you'll have twice exceptional cocktails. Whatever that means, twice exceptional eight. We even give you a choice. Usually we do like a stirred. We do a shaken and then and then you know a lot of times a carbonated we do up to 30 people right? Yeah. 30 people three hours. We show up you get to have seen the stasis vegan face. I'll bring some vegan stuff to have her eat it you can see the face. Right? No, mine depends on how much they bid. Right? It's the start she will bring or not her her you know, her a game depending on how she feels and any particular any particular situation. But you know what? If someone from the radio show bids on it, it means it's a real honest to god food person and so we're going to have a good time. It's not just someone who happens to have a lot of money but doesn't care. I think people who have a lot of money are fine too. Yeah, but not if they don't. We've done events before where they just bought it because they got strong armed into buying it and we show up and it might as well just be someone pouring beer and And you know, in handing out white wine to those aren't fun. I mean, I like beer and white wine like the next guy. But you know, I don't know. I don't need to. You don't need nostos United comm for that stuff but if the price is right, we will. Okay. The V wrote in about coffee. Hey, David, Sasha Jack, how are you? I've just listened to the latest cast wanted a couple of things about Dave's half mocking suggestion. We didn't really call it a cast. Cast cast with cast. Yes, we are the cast

short for podcast. I

like that. Oh, oh, cast. Now. Yeah, you're right, man podcast. By the way, we're going back to remember when Johnny was on and we were talking about coffee and says, Yeah, this is how far behind we are. That's what this isn't. All right. So you know, Johnny from the, you know, the underground cuisine collective in in Wisconsin was here. And we were talking about using sales and fractions of coffee to get specific because we're talking about grinders and how, you know, the the particle size distribution in a grinder is very important in the taste of coffee. That's what we're talking about. I wanted to add a couple things about Dave's half mocking suggestion that barista should stack two or three last dibs saves together to get a uniform profile for the ground coffee in the average or even fancy coffee shop. That's not practical, of course, but I know some people who compete in brewed coffee championships actually do one better. Last year I was at the World brewers cup. And I know that during their exhibition, one competitor described how they use for they discard the top, middle and bottom piles and only keep the ones between the first and the second and third and fourth. Fractions other contestants pick the beans one by one before grinding them or created their own water by dissolving various minerals into deionized water Allah Kevin Lee use craft craft cocktails at home good book go check it out the rationale behind this simstack Now I'm thinking of Reggie Watts, the same stack but it's you can't see it on the radio was that by having to control ranges the particle sizes in a single extraction, they were able to better control flavor profile acidity extraction and so on. Also, Johnny Hunter was right when he said that to uniform a particle size range makes for a comparatively less complex cup. In the same way as brewing methods that keep relatively uniform brew temperature and or concentration do eg reverse AeroPress French press or relatives a great not just good cup is about carefully controlled over and under extraction. Oh by the way, I've also put caustic soda on the tip of my tongue nomen Omen it seems cheers Dahveed Yes, it's Italian so you got it right last time right Davina tighter wa wa wa is that right the time so I gotta write last time so it's the other day was right so sorry. I wrote it the beginning because it's the other day now. Anyways. Good. I love follow ups like that. Like when people send this follow ups? Yes, I was like, I really don't care. I don't care. From a Mr. Gadbois regarding the C Vapp we didn't do this yet. Right. I picked Dave on Twitter a few weeks back about C vApps. C that is by the way it was the oven invented by Mr. Winston to help the Colonel Sanders who was a real human being figure out how to keep Kentucky Fried Chicken in good condition over the course of you know a long time while it's sitting after it's fried assuming that assuming they're not crushed in business and they have their frying like as fast as they can serve it which is how you want it's how Popeyes does that stuff they just have frying stuff all the freaking time your knows that no do you like Popeye's fried chicken? I haven't been there in a long time. Do you enjoy it? I think I do. Jack Do you enjoy Popeyes actually really like Popeyes Yeah, I bet it's delicious fried chickens. We're not trying to insult Kentucky Fried Chicken here better okay, why what are your thoughts? Both good. What's up diplomat moved to Washington get to get your diplomat diplomat on. Anyway, so it was invented for that and the premise of it is is that there's a heater in the air and then there's a water a bain marie water system and that by adjusting the temperature that the bay Marina is being held at versus the air temperature you can very accurately adjust the humidity inside the cavity and the temperature and that the main problem in holding foods is that the humidity inside there's not right so you just the difference in temperature between these two things. And if you do it properly, you can hold almost anything and I've had actually torque hot tortilla chips held in it that stay crunchy so and I've had you know meat in it that's held for a long time. I've had chicken it's held in a long time. Technology does in fact work but that's what I see. That is that's how it works. But Winston the guy that he's now like 90, I think he's finally stepping aside. He's like 95 or 96% like this. You cantankerous dude. cantankerous dude. Anyway, anyway, it looks like this is going back now to the question it looks like Winston industry sadly changed their minds on producing a home see that? So give me some Yukon Cornelius. I've changed my mind says no, if you want to do it, Dax does it all the time? I change my mind. Anyway. So I'm passing the message below. along for the benefit of Dave in the cooking issues listeners. I've been using the Cuisinart steam oven. While this can turn out great results. It really makes me pined for a real CPAP or a combi. The solution of course is for Dave to introduce the Booker and DAX 5000. Home combi oven no no not on the radar rice does not on the radar, you can make a DIY see that though it's not that it's actually not that hard. All you have to do is no put an inaccurate control on your oven which is a lot easier in electric oven. And a put a water bath in the bottom and control the difference between a thermocouple that's held in the oven and one that's held in the water bath. I've done it as a test you can do it it takes some walking around and working with but maybe someone out there look all you guys out there. You know one of you just build it I told you how to build it and then just put the protocol up but one of the Internet things, there might already be a DIY see that thing out there. And if they're not going to make one for home, then they're not going to get too mad if you build one and the original patents for that thing have been gone a long time ago because they've been around for a bazillion years. So you know go ahead and do it. You're not doing anything wrong or bad anyway. Okay, so And by the way, he sends the he sends along a note from Winston industry saying that we're not going to make one so there you have it anyways. Ellie writes in about fat and about ice Dave I understand that Sue it is be fat from around the kidney area of the beef, the beef. That is very tough to get a hold of here. I forget where she is. That is very tough to get a hold of here. Is there any reason regular be fat cannot be used in its place, especially if it's rendered also thanks for the clear eyes technique and liquid intelligence that alone and how am I old fashioned is look using it are worth the price of the book. Is there any sort of this might be might be the Elliott's dude, this might be the other le anyway. Also, thanks for the clear ice technique and liquid intelligence that alone and how my old fashions look using it are worth the price of the book. Is there any sort of shelf life or freezer life? I guess on the clear ice that I've made a best lie? Okay. II Well, yeah, so in your freezer, right? Bad things can happen if things stick out like aromas can stick to the surface of the ice. And also during like repeated freeze thaw cycles, you can get some crap on the outside of your eyes. The good news is the core of your ice is okay. So if you pull the ice cubes out, let them temper up and then rinse them off a little bit, then they're good. They're good is new. And in fact, if you go to Japan, the assumption is that the ice that they get because they're getting big black ice cut is filthy. And so like I watched them rinse their ice cubes before they used them. And I was like, why are they doing this? And then I asked someone who a speaks English and B is very familiar with Japanese bar technique. He's like, Oh, because the presumption is that the ice is dirty. And so they rinse it off. So you know, I don't know how much you'd have to get rid of. But once it's tempered, and you give it a quick read, so you could probably do one test bottle just if it's a home slick one of the cubes. And then if it has a flavor that oh my god Sanders Little Hipster is here and he's dressed in green tights and a green beard. Well, Christmas is over, buddy. Never. This is never over. He keeps it in his heart, which I appreciate. Anyway, so you can go ahead and lick the ice cube if it's for your own consumption and then winds up okay, if it's for his own consumption style. She's given me the gross face. Here's another thing like when I cook and I actually tell my I shouldn't say this but so when you're cooking with extremely hot peppers, so we were in situations where we take like hob and arrows and blend large quantities of habanero is like a kilo of habaneros and a Vita prep, right. And then we run it through a row of app and everything that it touches is poisonously hot poisonously hot. We've done it with Naga Jolokia is even more poisonously. Hot, right? And so you have people rents this stuff off and like clean it because some of the stuff can't go through the dishwasher because you can't put it through the dishwasher. And so they're like it's clean. And I'm like, Oh, really? Oh, really. And then you know what I do? Because here's, here's what you got to remember people. This is not what I'm about to tell you sounds gross. However, people drink with things all the time and put it to their mouth, eat things with forks, put them in their mouth, and then you clean them and wash them right. So my test to see whether or not you've properly clean. When I do something ridiculously high I lick it, I see whether it's still hot. If it's still hot, I know you didn't do a good job, and you got to rewash it. If it's not still hot, I just made it gross. Now you have to rewash it make it clean, because the fact that I licked it, but at least I know the next time you've washed it, it's going to come out being good. It's not going to affect the next product. So you always have at least two washes, but at least this way, you know Anyways, back to the fat.