Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

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

Hey, I'm Jimmy Carboni from Deer sessions radio. You're listening to heritage Radio Network broadcasting live from Bushwick Brooklyn. If you'd like this program, visit heritage radio network.org for 1000s More

Hello, and welcome to cooking issues. This is Dave Arnold, your host recruiting issues coming to you live on the heritage radio network from revertas pizzeria in Bushwick. Every Tuesday from about 12 super late this time 1215 To about Lana No wonder they kick us off the air 1245 But they know they really kick he is on stage his mics not on now. So it is there you go. All right. Nice. joined as usual. Anastasia the hammer Lopez. How you doing satisfying. I see you've retired your Christmas hat which I'm very sad about. Yeah, Anastasia has perhaps the greatest Christmas hat of all times. All times. Like it is like wearing a knit Christmas tree on her head. It's pretty sick. You don't think it's hipster do I you know if nothing you were could possibly be hipster because you know then it would be like matter antimatter coming together and you know you would dissolve in a burst of energy and light. You know, this is quite a tall hat you got in cuts borderlines

does.

The one she has right now or the Christmas head.

I think the one now is potentially boring. No, but

it's warm. It's got a pretty sick pom pom on top. It's like you've executed some sort of small fluffy animal and just directly put it on top of your hat. You know the thing about the pom pom is it doesn't actually add any warmth to your hat. Yeah, I

wonder what the history of it is.

Oh, here's stars coming down the street. I can tell by the pom pom. Maybe Maybe. In the booth we have we got up there got Jack and white over there in the engineering booth. We're here. A why do we favor figure out who was that wrote in about the Thai basil because I can't remember if I want to give him a shout out for their awesome idea. And joined in the studio with heritage radios. new intern for the next couple of months. Was it Devlin? Declan, Declan. Nice. Hey, Declan. How you doing? I'm pretty good and tell you when you tell people where you're from?

I'm from Brooklyn, New York. I'm from Park Slope.

Yeah. What do you do? You're here as part of something with with your high school, right? Oh, yeah,

we, for the second semester of our senior year we do an internship instead of like regular classes. So I'm doing this.

Yeah. Nice. Nice. They didn't let me do that when I was in high school. Now that when I was in high school, you know what you did? You stayed in school. Although seniors were allowed to leave. I didn't have a car so I didn't because I wasn't that kid with a car even though I did come From the land where, you know, everyone had outies with dancing bears on the back. You know, I was not one of those. I wish I was one of those kids. But anyway, so So how do you get into this interesting?

What do you a little bit of nepotism?

My sister works for birds. So she kind of got me to the gig here.

Yeah, you're a senior in high school, right? Let me teach you something very freakin early in life. Okay. Nepotism is like, everyone's like, Ah, I want to do it all on my own. I don't want any help. That's crap. Take whatever help you can get from whoever you can get from wherever you can get it. Every almost everyone that you've heard stories of, you know, later in life, or like, I started with nothing. And I built it all myself without help. It's all lies and crap. Like, if you look into what most people like, do they have some frickin help? You know? Yeah. So don't worry about the nepotism do not be ashamed. Like, here's the thing, like, once you get to a position of, I don't know, are you going to be a wealth and power? Is that what you're shooting for in life? I don't know about that. But whatever. Let's say you were like, once you're there, then you can say okay, maybe I shouldn't. Maybe I shouldn't dole out the nepotism to someone who is unworthy. Right? You know what I mean? Like, that's the that's the responsibility. Once you have the crap to dole out, then you have a responsibility. When you don't have anything you have no responsibility not to accept the generosity of others. Just saying what do you think says

I did it all myself.

I did it all myself. I started from nothing. A lowly Stanford grad. Jack, what do you think?

I agree and I also just want to add that I'm doing a little research here it seems like pom poms are pretty much pointless and decorative in some cultures and religions they didn't note like the rank you know by color.

So where did the black pom pom rank? Yeah, and I don't know she's she's been listening to the to the city is minds like not the city's mind. What's it? What's the one all black everything Oh my God. My brain has erased my all my rap knowledge has been erased. Anyways, I have a question in from Matt and Chicago. Dear cooking issues folk I have a bit of a challenge for you. I'm writing on behalf of my daughter. She's doing her fifth grade science fair. And her projects. It's about acids and bases. We have the acids down, she's dissolving an egg shell a whole egg in one container of vinegar and setting the egg whites in another. Can you recommend some cool food based experiments she can do with bases I thought about pretzels or alcohol and noodles. But didn't think either would be interactive enough. Also, she can't really cook anything on site. Thoughts. Math from Chicago. PS she's a big fan of the show. We should my kids were big fans of the show. Actually, I don't because like sometimes I mentioned stuff like DAX is already mad at me because I mentioned what was it? I mentioned something he did

that. Oh, they're burning eyes. Oh, yeah. What

was that the wasabi oil? Yeah. said she's a big fan of Shawn wants to come in. So call him some time. Unfortunately, she's in school when you guys are live. Maybe I'll have her whole class in one Tuesday. lol that'd be fun. Actually. Where's the class? I wonder? 866-708-4708 We'll find out. Yeah. I've done school presentations with liquid nitrogen. So it's fun. Like, I've done it to like Illinois. Illinois area. I'm not going anywhere. We have plenty of what Illinois maybe we'll have something there. I don't know. I'm gonna do anyway. Whatever. That's not what we're talking about. We're talking about acids and bases. Now listen, you're doing eggs. He says I can hear you crinkling your mint like from a mile of freaking way. You guys hear that online? This is what stuff thinks about. Mince. Mince mince. Yeah, all right. Well, we took a car ride. We were doing a demonstration with Mario Batali at his son's High School. In fact, where we demoed among other things liquid nitrogen and dragons beer to kind of fun demos to do in front of people. And the limo driver. What's his name again? Like Arturo or something like this. He had like a bunch of mince stars. Like he didn't ask me whether my seat was comfortable. So she takes and scoops, scoops all of the mints into her pockets like Atomic Fireballs and Mitch she like looked at the sheet like her pockets. Were like all chunked out with this dude's mints just because, and the sad thing is Jack is that the dude did ask her how her seat was. He totally did. Whatever, okay. You are in luck, my friend. Or I should say your daughter is in luck, because if you want to stick this entire thing with eggs, a really fantastic bass demo is doing lie soaked eggs. I hope you have a couple of days to do this. I believe that if cooking issues hasn't been entirely turned into one giant Cialis ad by now by the friggin hackers. Right. I believe I put the recipe up there because it's something we used to do with Harold McGee, where we would take eggs now interestingly, one of the interesting things about it is that it works differently on quail eggs, chicken eggs and duck eggs. I've never tried a you know a Rhea egg or an emu egg or an ostrich egg. But it works differently on the three normally available eggs that I can get. And I forget the exact percentages but it's high. It's somewhere in the in the you have to get some food grade lie. Don't lick it. and don't let anyone near who doesn't know what's going on. And be careful when you're following the rules on online because it's very exothermic. And so you just have to, you know, follow the rules mixing ly, but it's something Hi, it's in a couple of percent lie, it was a lot a lie, and salt, a lot of salt, I think it's like 5% salt, and you soak the eggs in it for I forget, it's like a week or something like this. And what happens is, is then when you cook them, the base has denatured the proteins to the extent that you cook them, you know, just with regular boiling water, even, you could bring a pot of hot water and cook them, okay, it doesn't take a lot. This denature the proteins to the extent that they will still set, but they are completely translucent, you can like look through them. And there's pictures on the on the blog of this, and you can eat them. They're funky, they taste a bit like lutefisk it you know, which is not a good basic thing. It's a shame she can't cook on site, because I think pretzels is actually a fantastic demo just doing the pretzels, because you can do the boil in regular water and then the boil in basic water. And you can see the huge difference in Browning between them. And when you taste one and then the other, you get a very, very clear sense of what the basicity does, too. To the taste, right. I mean, if you taste a pretzel that's been boiled and regular water, it's just like, like a like a bagel and a pretzel shape. And if you do it the other way. It's well, it's pretzel. You know what I mean? So I think it's interesting, but look into that egg. Thanks used to that was a cool demo, right? People like that demo, cuz it's weird, because you can see through the egg and you're already doing a lot of work with eggs here. So maybe it's uh, you know, what do you think? Yeah. Especially if you can't cook. So most of the my art things are going to be out like my artist made the things with base that you have are, right, you have the Alkalyn noodles, you can show the stuff turning yellow, if you get the right stuff that's interesting. You have acceleration of my yard. And you have you have also like increase in pectin, breakdowns, right. So you could do like a mushy test by adding bass to something like be adding too much bases on like beans, and then shifting in acidic and showing how they're cooking them side by side, but you can't really do cooking. And then the other one is just protein destruction. Or if you don't want to do straight food, you could do saponification you could make soap, you know, but again, that also is gonna take some cooking anyway, hopefully some of these things are of interest to you. But remember, when you're playing around with hardcourt bases, especially lie, you're going to want to be superduper. Careful. You know, my favorite acid thing with food is even though it's not food related, ever you ever done sulfuric acid and sugar. Do they do that for you in science class? No. It's like the sugar just gets completely turned to carbon. But it happens so quickly, that it forms a column of carbon coming out of it. Yeah, I've seen videos of that. That stuff is really really cool. Sweet. It's not food related in the sense that you can't eat it afterwards. But it does start with food. Starts with food. Yeah, and speaking of speaking of fat and in saponification Brian from nipples that would be Minneapolis middles writes in it does anyone in Minneapolis like take umbrage at like people calling it nipples? I mean, I guess they wouldn't last week. Yeah, they wouldn't write it that way. If they didn't want us to call it nipples, right? I guess not. Nipples. Okay. Proving the no good deed goes unpunished. I have a second question for you. You responded very thoughtfully to my question about chia seeds a few weeks ago, starts up your chia seed face. Your chia seed drink face grows. Yeah, chia. Anyway, I want to solidify canola oil for disposal after using it for deep frying. I'm a bad person I do it in a Dutch oven on the stovetop not a commercial fryer like de by the way. My commercial fryer at home right now is not fired up with my hood is currently not operating well enough to use mighty fire so I have been reduced to frying on the stove like a chump. But what that means is is I'm frying. I'm frying things that don't need that are not going to abuse the oil too much and that don't need very stable temperatures to work and it don't like so french fries. You don't want this stuff to get too low or you get too much oil absorption right? Chicken obviously you want to do a good job of frying, but like the easiest things in the world to fry potato chips and tortilla chips because you want those suckers Hey, you know anyone that disagrees with me feel free to write in but those suckers are saturated with with oil, they're just saturated, you know what I mean? And all you're really doing like really what you're doing with as you're using the oil as a dehydration technique to boil the liquids out of your stuff. So tortilla chips and potato chips. You can start from a cold pot of oil if you want heat it up till it's boiling, let it boil until it's suckers crisp and then just not brown it so at home when I'm using a crappy fryer for you know, crappy dutch oven for that. Like I don't use a Dutch oven. I actually use a pasta pot with a colander in it so I can pull and drain and you know, I just heat it till it goes mellow turn laid off in between batches and it's good to go. I mean, I mean fried chicken like that though, because I mean, I'm not that much of a chump. Anyway, the only product that I can find that supposedly solidifies things like canola oil is a Japanese product called canned tomatoes and blue. By the way, remember, we were given a package of that after the show. I haven't had a chance to play with it yet. In a couple of weeks. Hopefully, I'll have a chance I've been busy but hopefully have a chance to play with it and see what's going on. And there's a post you can look to on chopsticks and why? I've only found one online seller and it's crazy expensive. $89 for 50 packets. What does that package that's my man hey, you're in high school, give us a math 8950 Do it right now. Do it do it do it 2020 grams each and that was on Japan goods finder. You gotta yet 89 bucks 50 Come on, come on. All right. Reports say that this powder is derived from seaweed. This makes me wonder Can something like carry gene and solidify oil? I don't think so. Or something else available from modernist pantry modernist factory.com. Anyway, so then after this, he writes in, by the way, I answered my own question about the oil solidifies when I found some in a local Asian grocery store. It's hydroxy stearic acid. Almost certainly with some bulking agent not listed in the ingredient list. I've attached pictures on the front back of the package. And it looks like you heat the oil to ADC, then stir in this stuff. And then it thickens as it cools down to 40. See, I used 118 grand packet and about two quarts of oil and it got very thick but not quite solid. I guess I need to use more. I still have two questions about it is still Brian from nipples asking questions about solidifying oil. Any idea about the proper oil to acid ratio to get solidification? No, I can't read Japanese and neither can I. But I could find someone that read Japanese. I have plenty of people that can read Japanese. As you know, I should take the package to them and see. I'll do that. I'll try to you know what the thing is. If I throw the if I throw it in my backpack, then I'll just have it there. And then when I meet you know one of my friends who speaks Japanese, I'll look at them and say why do I need someone who speaks Japanese? Oh, can American put it and then I'll get the stuff out anyway. And then finally I found one chemical supplier that sells smallish quantities of hydroxy stearic acid TCI America which sells 25 grams for 18 bucks. The product that got was was 180 grams for eight bucks so it can't be pure hydroxy stearic acid based on TC eyes pricing well there's here's where this is where I disagree with you my friend. I looked on TC eyes website a couple of points before we go on to the next thing I looked at TC eyes website and while they do in fact sell 25 grands for 18. You got by the way you got that 8950 Things come on. You don't even look at it looking at you're not even doing the math and why can't man man most pressure on cheese. All right. So what they do in fact sell 25 grams for 18 US dollars. They sell 500 grams for $39 $1.78 year stars.

resourcefulness shouldn't even bring her phone out for that. She did she did she has hid it from you. She's so used to hiding the phone for you trying to make it look good. Yeah, so now anyway, so but you can buy 500 grams off the same website for only $39 proving to you one thing that you should know in advance any chemical site that will sell to you is going to rip you off major time just for repackaging it, they're selling an order of magnitude more, in fact, an order of magnitude times two of the product for a mere twice as much. So you're just paying for small quantities there. Another thing I might add, I did a little poking around on this stuff, which I'm not going to attempt to say without looking at it hydroxy stearic acid. And the thickening power of it depends a lot on what salt it is, right? So remember, it's a it's a it's a it's a fatty, it's an acid, right. And it's usually sold in a salt format. And the lithium salts of various lithium salts of it are what is used to make lip grease, like, you know, like very thick lithium grease. And so who knows whether or not like basically you're making lip grease in your in your house with this, in which case, maybe this stuff would be a good lubricant. I don't know. Do I know? I don't know. But I could try to look more into it. If I remember, although odds are I won't because odds are I'll forget. I'll forget. But maybe one of you out there knows. And you can tell me? Caller caller you're on the air.

Yeah, I had a quick question. What would be your death row meal if you can only have one meal unit for you as well, hopefully for you Stacia, and Jack, what would be your last meal on Earth? And how would you cook it?

All right. Well, I'll go a little bit first before I say like, I don't know that I'd be hungry. You know what I mean? I'd be so freakin anxious that I don't know that I'd be that I agree that hungry. And here's another thing like if I was in prison on death row, right? I've heard that they don't really like put the energy into it that you would want you'd be like, you know, you'd be like, All right, I mean, like you'd be tempted to bust out all the stuff that you've never got to eat right we like I what I would like is I would like I would like an order line side by side with, you know, a bubble link which is like the rice bird which is traditional. It's illegal to take them now but like I want one fat as it flies down and eats the newly planted rice crop in South Carolina on its way down to South America, and I would like a similar passerine migratory bird from China. You know, the paddy swallows that they have over there, I would like them all at roughly at similar points in their migration similarly fatten so I can do a side by side comparison on my way out, like that's what I would want.

No, it ended up doing the work for that would be me. Oh, man,

you know, strangely, I think I've said this on the air but the Bible like after 1919, I think was a migratory bird act where you're no longer allowed to shoot birds unless you're specifically allowed to shoot them. Right. So they was protected. And it's been protected for a long time, obviously since 1919. But you know, almost 100 years but you know, what kills them now like they get killed in by the bushel, you know, but you know, by what? Their ground nesting bird they could kill by lawn mowers up in the Northeast on golf courses, because the birds like what a great place for nest. You know what I mean?

Maybe maybe the question is not so much death row. But like, if you have one meal, what would it what would be your if you only have one more meal? What would be that? You know, maybe minus the death part.

Nice to death? Yeah, well, there'll be a boring life afterwards with the no food, but I think I would still do some sort of crazy comparison stuff I couldn't otherwise do. I wouldn't necessarily go for the comfort food because there's no comfort to be had, you know, you're gonna have, you're gonna have to get it well, even if it's not, you're like, Hey, Bo, it's the last meal. You're gonna have, oh, I want to learn something, you know? And that was Francoise Minar on his last meal minus the bobble link and because, you know, he's such a freaking French chauvinist. Minar on that. He was like, I think was better on he's just like, it wasn't a gold mineral. And he was, you know, it's like, I only want the French one anyway, but so stars, what would you have? I think

I would do caviar with sour cream of Pringles and champagne. You

like you'd like your caviar on a Pringle pounded out stars. Caviar on a freakin Pringle. I thought she'd be like, blinis No. And she's like, I want my caviar Pringle by the way. You know how we're like we're discussing getting arms to Ukraine. This guy was this guy from the Ukraine and I love that he's instead of saying night vision goggles on the news history's like night night vision Google's night vision Google something like I want some night vision Google. That'd be sick. That's a sick internet search. Google Jack. What do you got?

Mine's weird, but it would be like the best best best bread and butter.

Bread and butter is some delicious we got Peter Kim and Peter. What would your last meal be? I'll give you about 13 seconds to think about it because fried chicken nearly done. What kind of fried chicken do that's like saying I would like to have I don't know food? Like what kind of fried chicken? Like what style?

Do you equate fried chicken with food?

I'm saying there's a wide range of fried chickens, my man. So what style of fried chicken or would you like a panoply of styles of fried chicken?

What kinds of things? Oh,

by the way, those of you that might not know. Kim isn't? Kim is a Korean name. Peter can from the museum food and drink says he wants Korean fried chicken. But since he's pulling the race card on me I'm gonna make you say it with the accent.

Good again. Put a ticket. No,

there you go. Nice. Nice. Not really nice. But there you have it anyway. Caller I hope that answered your question.

Yeah, I'm just glad to hear like Natasha actually would like something and she gave a good answer with Pringles and caviar.

That's, that's classic Anastasia high and low for you. Like that's classic stars. I did not even know that. I actually didn't know you were a fan of the Pringles because they're basically a potato paste. It's a weird product to Frank. But she has a big she has that weird like, like smile plus revolt. You know, when kids like like get themselves into something they know they shouldn't do but they love it. That's the look stars has on her face when she talks about Pringles. It's good stuff.

I would have expected associate to do something more like you know, a big potato bar or like twice a week.

Ever seen her eat a potato? Have you ever seen her eat a baked potato? Yes. Really? Where?

We had big potatoes. That one time when we went to where was it for the Pats game? Oh yeah,

I like a big potato memory in this. You don't. But in the 70s man baked potatoes were like Poom baked potatoes everywhere. The potatoes did this.

So let's take that quick break now.

Oh, quick break coming back with some more 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 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 kids, just by using the promo code heritage at checkout. That's promo code heritage. So again, check them out molecular recipes.com tons of really awesome stuff. They're definitely right up your alley.

And remember to tell them that you love them and that we sent you there but that you hate the name because you should never call cooking molecular. Right. And you know, listen, we've had this conversation before, so I'm not going to belabor the point or beat a horse. It's already dead. But we had the discussion about beating a dead horse really interesting. Interesting idea, trying to get more work out of the horse anyway. beating a dead horse anyway. So anyway, you can still I still hate it. Everyone knows I hate to wear molecular and I'm allowed to say I hate it even though they're a sponsor. Anyway, Tyler writes in about high pressure cooking, Dear David moustache and Jack Joe. Wow, this is like pulling them all out. Eddie Carlos and Andy Jesus, you're missing? Yeah, you're missing some Wyatt and you're also missing. You're also missing. Satan's little helper. Our hipster hipster hipster hipster elf.

I mean, really just keeps going south every time.

Yeah. Now he's crazy, right? He's He's anyway, he changed his look after Christmas. I noticed he's not quite so elfin anymore. I've recently become interested in high pressure cooking, ie above the standard 15 psi of a pressure cooker, and the meyerton caramelization reactions that occur there in I thought it'd be interesting to see which compounds are created. And if it would lead to a super flavorful product. I remember your post on the blog about my art pipe potatoes, and was hoping you could expand on what you thought about this process, you seem to come to the conclusion that no matter what the treatment or substrate used, the product was disgusting. My question is, do you think that this process by high pressure produces uniquely different compounds of the two Browning reactions due to the presence of water? Or do you think that the accurate smell is based purely on the concentration of these compounds? Also, I've been looking for information on this process in the literature and unable to find anything good, can you recommend some articles and or books on the subject of high pressure cooking, love the show Keep up the good work? Thanks, Tyler, from UC Davis, class of 2016 I don't have any scholarly articles on it, you know, from what I do know, is that, you know, my art in particular is extremely complicated. And that the you know, the end products of the mired reactions are like, you know, a shotgun spray of different different things. And that the the flavor and aroma of them is wildly depending on the temperature, the pressure, the can the precursors that are there. And probably also you know, what the moisture level is basically everything that can that can be a factor is and that some of the things are delicious, like bready and brown and delicious, and some of them are just awful crap, I don't think that it's merely concentration. I think it's probably different compounds being produced under different conditions but I don't have any scholarly articles to back that up. What I did was I took a pipe and i i put liquid and food and I did some with without extra liquid just using their own moisture. And I did potatoes I did a variety of meats, I did some other veg I think I might have done beans or something like this and a steel them in a in a pipe and then I threw the pipe into into a deep fryer. Don't do this, please don't do this. You know, especially Matt from Chicago's daughter, please don't do this. And and so the deep fryer is a way for me to stably get the temperature up without overheating it right because if I if I was trying to control the pressure some other way there's there's a very strict relationship between the internal pressure and the temperature on the outside assuming that it's sealed. So by throwing in the deep fryer, I could get a very constant temperature and pressure on the inside. So I was pulling like 150 psi, or there abouts at like 300 and change degrees Fahrenheit and then pull it out and the potatoes were completely brown all the way through. And we're the most putrid potatoes I've ever put in my mouth. Ditto with the meats, putrid, putrid, putrid. And someone said, Well, maybe it's the maybe you're getting some metals off the pipe. So I tried stainless I tried copper, I tried aluminum, all putrid. I was never able to get any kind of good thing that didn't taste incredibly awful out of it. The only time I've done kind of ultra high pressure cooking so so then another like another pressure thing I've cooked in regular pressure cookers up to about 30 P psi by modifying them don't do this, please don't do this. And then testing, you know, the like stock. And it turns out that 15 psi tasted better than like 25 psi did for stock. So, there's definitely a shift in the flavor of what's going on as the pressure increases or decreases and we noticed kind of a, you know, a spike in the hedonic curve for at least stock around 15 psi or there abouts and you know, worse below and, and not as good above either. Now, that said, I have cooked some things at higher pressure you I did a thing called desk nachos for First we feast and I very unsafely raised the pressure inside you that did it with a sizzle or regular torch, I think I might have, but I might irregular, whatever. Anyway, I think I'm gonna use regular torch on I took an EC and then shoved a thermometer into it to test to make sure I wasn't getting it too hot. And I did beans in there. And I think I was probably pulling something close to 3540 psi or higher in it. And they tasted good. The beans tasted good. Anyways, so it's possible to do things at higher pressure. But you know, I didn't do that in a controlled way. And I would never recommend somebody do what I did for those desk nachos. And the guy next to me, I think wanted to kill us because of like the danger involved, but it's not going to blow they those easy things are constructed so well definitely don't do it with an off market. whimper anyways, go check it out. Yeah, Alex writes in about one Dre Hello, Anastasia. Jack and Dave, you

know, let's take this caller real quick.

Oh, caller you're on the air.

Hi, actually, this is Alex, who wrote in about Londra. Totally different question.

All right, what's up?

First off, thank you so much for the show I enjoyed immensely. Secondly, I get to go to New York for the first time in my life at the end of the month. And everybody that I asked about what to do in New York, where to go in New York, what the, you know, not necessarily the greatest hits album, but like the good mixtape compilation. They don't really get like food and drink and stuff like that. So besides Booker and DAX, I don't want to do a TGI Fridays in Times Square, because my mother in law likes a lot. Where not again, not the greatest hits, but once a good well rounded, like things I don't want to miss out on there, or that just kind of you should get pizza, you should get bagels they should get

what right. Okay. So where are you from? Santa Barbara. Okay. And as your mother in law coming with you? Not at all. Okay. Okay. Well, you're, you're in luck that we have Peter Kim here today, because Peter Kim, as you might know, is the director so it was associate what is it? Program President head of the Museum of food and drink emperor. And he's been actually spending a lot of time. So the thing is, like, what do you want to do? So, you know, Peter could make up and has made up lists of, you know, really interesting trips into, for instance, queens to do some of like, the kind of hardcore ethnic enclaves that we have here. That's super interesting. And you know, he could run down a, you know, a list of that stuff, but if you know, or you could try to kind of higher higher and New York centric kind of things for bagels. I mean, look, if you if I were to tell you one bagel place, then like all the other bagel people would shoot me in the face for picking that bagel place right now. Well, I happen to like it's down in my neighborhood. They just changed hands recently. And their style I noticed changed a little bit. The last time I was there was costars. The costars is right near me. I like CO stars a lot and right near co stars actually are like the pickle guys, you can get the real kind of Lower East Side feeling but hands down like without like without any sort of go to Russ and daughters and and get there. Try the Norwegian. Let me tell you something. Like if you go out and you get smoked cured salmon, right? So Nova locks or its you know, its equivalent, and you get it pre packed and you've never had someone hand slice like a super high quality version of it, then you haven't, you haven't had it. You know what I mean? And they're expensive, but by far and away, Russ and daughters has the best sliced salmon I've ever had in my life. And they slice it for you in particular I would try there. If they have the Baltic I would get the Baltic but it's very rare to have it there. And the Norwegian King is delicious. They're all delicious. They'll give you a little taste of each one. And they're cream cheese. They're playing cream cheese is an unstabilized cream cheese it's a little bit grainy, but I find it doesn't keep so you're not going to take it home with you but it's just I think incomparable delicious to any other cream cheese I've had. I don't know who makes their bagels there okay. And they also have the older union style bagels. But costars bagels are good with a bagel you want to know like am I going for like do you like a dough? You're like SS style that's kind of puffier and dough here. Do you like like a harder style or like you know Like a thinner like a like an H and H style I used to like I used to live up near Columbia you know uptown and they had both styles in kind of you know they had an absolute up there and they had Columbia bagels which were kind of like diametrically opposed styles because you know the guys up at absolut were from ESA they you know they had apprenticed all at ESA but you should have an asset who else does the good bagels now like Peter who else is known for bagels but like SS style is a style of bagel but

that trendy spot in the Lower East Side what's it called black seed or something like that hadn't been so good I've heard it I mean it's popular

anyway but you know what if you want to tradition Russian doll we're going to go to Ross and daughters if you want like an old New York is old school Italian store with super high quality stuff go to the Palos on Grand it's also called the budget time and either of these places unless you go off you know off time like go in the mid afternoon when there's not a lot of people otherwise you're going to be there for like forever in a day you know then if you want to see me the problem is there's like so many like places have cropped up when I was a kid like I used to love going to Dean and DeLuca is because you couldn't you just couldn't see it anywhere else but now you can get this kind of market kind of more often in other places, you know, or like uptown you know ze bars used to be a mecca for you know in the in the 80s for people going but I haven't been in many years

what but then Italy would be good on a quick trip, right?

I can't stand the crowds. The crowds make me want to make me want to stab myself, like repeatedly.

But they've just generally wants to stab himself repeatedly. So that doesn't mean much. Yeah. And then you

know, in the bar is like a bar crawl here. Like you can do an intense bar crawl and I'm like, I'm not going to mention any because then I'll insult the rest. But, you know, you know, but you know, there's like so many famous bars all actually like you can even just stay in the neighborhood of Brooklyn next. McSorley's that's McSorley's. You can go to go to McSorley's go to McSorley's before the frat douchey show up. So go like I'm on to say that. It's not Yeah. But I mean, that's not too offensive. Right. All right. You know, we have kids that listen to the show. That's right. So I apologize. Maybe we can bleep that on going out. But anyway, so But my point is, is that you want to go there early, and they have the greatest urinals ever. Like so. I detest public restrooms. I hate them with a passion, but they're, they're actually okay, but you get the get the cheese plate, which is basically a sleeve of saltines onions, the world's spiciest mustard. Don't overdo it. I've actually burned my tongue on their mustard by over consuming and it was a raw onions cheddar or their liverwurst sandwich. Well known good. And like two pints used to be two pints like two bucks or 250. Back when I was in college, it's probably like 350 now, and they're not real pints. They're short pints. But it's a I remember once I went in there in the in the early 90s, maybe like 1990 Right after I turned 21. So 92 Maybe anyway, and I said, I was like what do you I was like, what kind of beer do you have any goes we have McSorley's and more McSorley's? Because that's all they have. Dark and light. Yeah, dark and light. And they served all through prohibition and no one else? No one, no one messed with them. So that's old school, New York. What else? Peter, what do you got?

I mean, in general, as Dave said, I think my favorite way to eat in the city is really visiting the ethnic enclaves. And if there's one train line, you had to pick, I'd say the seven train up to Queens. It's pretty amazing what you can find on there, you can pretty much get off anywhere and you can have you can find everything from you know, Thailand, you know, food from Thai food and Nepali. have, you know, Mainland China. You know, read that, like, I think the best Korean stuff is also out in Flushing, you can find incredible Colombian, Peruvian, Venezuelan, it's all on this train. And it's, it's kind of amazing. And you know, if you look up, you can reach out to me actually, if you want but also, you know, if you look online, you know, there are people who have put together great, you know, like, it's got a few good seats, someone's good guy to look at, if you're interested in that. But that's just one slice of it. I mean, I think that's one of the most incredible things about the city is that you can go and get off a train somewhere and it's just like, you know, you're in another country like you walk into markets and you don't recognize any of the products going into these places. People don't necessarily speak English. And yeah, and you know, it's sort of a hybrid cuisine that's been created in New York City