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

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

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

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

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

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

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

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I'm 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

Hello and welcome to cooking issues Steve Arnold DeRosa cooking is coming to you live. Maria happy new year and we got as usual Miss Stassi to hammer Lopez how're you doing it? And just jack in the booth today? Yes Jack. Wow. I didn't mean it like that Jack.

I meant to like that.

Josh Jack Well, Happy New Year to everyone. And just the first time we've been together actually, I haven't seen you Anastasia since I saw you briefly. Yeah, but you know not really. So we got to talk about Jack let's start with you. Would you would you do for the foodwise for the for all the various holidays food wise. Well,

let's see. I can't really say anything great about the holiday meals I had but I did have an awesome meal at North End grill with my girlfriend and had some really delicious ramen went to Hyde Chen the place by Toto

Yeah, I was really good. Toto the toilet manufacturer?

Yeah, they make ramen now too nice. Pretty good.

Toto does make fine toilet so different people. Yeah, different people, Toto the world's finest toilet seats, in my estimation, status even stream? Yeah, right. Good stuff. I think, by the way, those of you that don't know, Japanese toilets are by far and away. The greatest toilets I've ever used in my life lightyears ahead of of our American toilets. And you know as a foreign to toilet devotee. I think we often in our cooking endeavors don't pay enough attention to the toilet aspect of it. And yeah, and I am and I've said this I think before on the air

you did this was your response to the Slow Food event

we had right? But I'm personally ashamed as an American, that we don't have native toilet seat technology. That anywhere approaches what they have in Japan. It's just it's just an embarrassment.

Speaking to Japan I have to say I got a bottle of the Yamazaki scotch.

Oh, that is a delicious price. Damn

good. Yeah, delicious. Not much smoke, but I don't mind it was really good. Yeah.

Yeah, I love the Yamazaki I love Which one did you get the 12 Yeah, the Hibiki also do all those Do you know that those guys bought Jim Beam? Isn't that weird? Weird. Weird. World is weird. What about you guys? What about how's your holiday food stuff?

No. Friends and families. They don't care about food. Nothing

back cuz like what do you have on the Christmas mustache? He was in Connecticut for clay. What do you have

for Christmas? I don't know. Was that oh no no steak. Yeah,

overcoat?

Yeah. Yeah. Oh, I have to show no, it was actually okay. Yeah. Where's your shadow Greenpoint? Fish and lobster I forgot. I went and bought oysters and rainbow trout for my dad's Christmas Eve. And it was really good.

Nice. How'd you do the rainbow trout? broiled? Yeah. Good.

Yeah, it was it was pretty it was good. Hard to mess up. It was a good good piece of fish. Jack. Was

it dry?

It wasn't wasn't bad, dry.

Look, trout is one of those things that like for instance, the taste of smoked trout love, love tasted smoked trout. Always to dry. Even with the oil that's in it, whatever.

It was only 100 with Peter. We're at Russian place.

Was that trout out of? I don't know. I can't remember what it was. It was a dry. No, I don't think it was. smoked trout is often dry, but you didn't smoke it you just boiled it. I love trout. Trout is good. It's like one of the few kinds of freshwater he kind of fishes that I enjoy. Jack what's my least favorite freshwater fish.

Salmon right now a lot

first of all to talk. Yeah, yeah, first of all, but you don't even

need that. So you can't it's not like

well, I It's like, you know, it's the worse as we all know, you know I look forward my New Year's resolution is to stop other people from meeting there's gotta be some other like crap fish that they can grow in its own filth for almost nothing that tastes better right? There's got to be something something Okay, what did I have? Well, I had I bought two I bought an extremely large standing rib roast and I did my normal like took it off the bone low tempted chilled it and then did a roast off. And that was good. But then there was too many like everyone in my family was sick. Like on both sides everyone's sick. So I cut it in half because it wasn't as many people eating it before I did the return on it and then the second half I staked off into like who I don't know how big is this does is that like an inch and a half inch and a half somewhere around there inch and a half between half and two inches I staked off the second half of the of the railroads cuz I got the full you know, read right. And actually, you know what I have to say no matter what I like it better when it staked off and seared. Each steak seared individually and then slice the other way. I just think it's a lot better than eating the big slices of prime rib as much as I loved the 70s and 80s going to those crappy steak houses and getting the big slice of prime rib. It is always a little too cold in the center of that tiny get to it there's too much of that stuff and what what are your thoughts on the steak or steak the offer or the whole prime rib? staked off and then steak definitely Yeah, except for for sandwiches for sandwiches served cold. You want steak you want like the whole thing and then sliced very, very thinly, but you wouldn't really do that with a standing rib roast. That's a freaking waste. You know I'm saying for roast beef sandwich waste. I don't know. So anyway, but here's what when you like stop because even though it's actually French it's like close to Swift I guess maybe it could be Swiss to you like raclette so I did a I did a cheat cheating and it's good series all app actually I did a cheating raclette but so you know how exactly you got like the coding shell right and then you got the boiled taters and whatever else you got. And then you melt the cheese on a broiler and then you scrape the crap off and then you put it on the stuff right? But he really wants potatoes to be boiled. Or do you would you prefer if they're roasted? Yeah, right. So I took the I did work I get a hold of I gotta hold a Yukons you know, plank them out. Then roasted those suckers in the oven. drained off all the extra oil because it's got its own and then and then so then I put those out in the dish graded the record and don't get angry but I graded the record right shredded rather and then here's the thing instead of the corny shall be ready for it ready for it? Cocktail onions, the vinegar cocktail Onions Onions and taters good but I wanted something crunchy and kind of vinegar to offset the fact that I was about to dump like a boatload of like super heavy like you know full fat cheese on top of that some gun so did the roasted taters then the the cocktail onions raclette series all bueno bueno muy bueno could have done at the oven if you didn't have a series all but series all just toasted with the cheese maths and maths. I think that's bad. I don't think I did anything Oh New Year's I did this and pony, you know as I'm planning from from Modena, which is the whole pig's foot, like you gouge out all the meat in the pig's foot then you stuffed it with the same sausage mix that you would have cooked quinoa in and then did that with lentils that was nice and then a New Year's proper right I first of all in the fine print shop to find Fair which is my local kind of shop in there for a long time. So I'm not gonna say anything negative about the fine for people but at no fee. I weighed it didn't know what was the what is their motto again, like no other market anyways like no other mark like no other market market that tells a story about like, maybe 15 years ago when the fairway first moved into West Harlem over there by the that's sort of my art studio used to be when I was in school, and more than 15 years ago, almost 1819. Anyway, so I'm there. And there's this guy wandering around, literally wandering around. Fairway going no special. Not so special. Like, like, right on the border of homeless that border, right between homeless and not homeless. No special. That's my memory of the hunt at a time. Like that was kind of a game changing market. I'm like, What do what does it take? Like what does it take for you to think a market is special? They have like an indoor like walking meat and it wasn't like the the one I remember like, we have some kind of rough indoor refrigerated meat markets here in New York like Big Apple town but you rough right. Western beef has that right? Anyway, it's kind of awesome. So same not so special. Weird. And we were I'm gonna where I was going with that. Oh, yeah. So at my fine fair, I got the last bag of black eyed peas in the whole place. The last very last one to make what you know. hoppin john, you like happened John or no, that is Oh my God, you take like your ham hocks or whatever. Pork neck columns whatever smoked. Yes, as Mr. Garcia has the complete collection of Rudolph the Red Nosed Reindeer guys in the mail, the bumble where you have to buy all four so the four figurines are Santa Claus Hermie Rudolph, and just not happy in my work. I guess that's why you guys got to know the show anyway. And Hermie Yukon Cornelius, and Santa who's the week is because he's such a jerk in that. Yeah, he really is. Yeah, until the end, right. And then he's okay. It's like no Rudolph, you know, I mean, at the end, he's like, fine, but like, in the beginning, he's like, you know, he's like, you know, not really nice to the elves when they're singing to him. You know? And then needs work. I have to go right then he leaves and then it's like, he's just a jerk the whole time until the very end. Anyway, but anyway, you buy all four figures. And then you send away and you get the bumble which is the abominable snowman and stars has the entire entire

Bumble is shipping and handling though.

Probably cost them 295 To make so they're breaking even slick. Slick anyways, but we were talking Oh happened, John. So it happened. John has a traditional New Year's Day thing. And it's uh, you know, anyway, it's like ham hocks. I use pork neck bones whatever. And you know black eyed peas and you simmer that I use I use both I use peppers I use red and green peppers and just simmer the heck out of that and then yeah, you're eating onions obviously add a little garlic I don't know if we're supposed to add a little time I don't know if you're supposed to and simmer that until that's done man the cornbread and collard greens delicious collard greens money happened John I think also money your luck and then the cornbread gold right that's why the day before with this M pony. Right you supposed to the classic accompaniment for that Italian would be lentils. Lentils also little coins. Money. Money. Money. Okay.

Caller who's been patiently waiting.

Well you tell me caller you're on the air.

Hey, I have a question for you about the Sears all

okay.

I've been loving mine so far. I've taken it camping. I use it my office make like I've been where do you live? A little bit of burnout on the screen?

Okay, where do you where do you where do you live? First of all? What's that? Where do you live?

Jacksonville, Florida. Oh, nice. Okay. And so I was wondering if it's possible to I mean, I know it'll void me warranty or whatever. But if I switched the metal screens out for like molybdenum mash or something, if that will mitigate the bulging and burnout

on the rear screen.

I don't know either or,

well, the front screen. If the rear screen doesn't have a problem, the front screens never gonna have a problem. Okay, we next that's just like that's like the truth. There's a I forget why there is a reason that we don't use molybdenum I forget what it is why we don't use it. I researched a bunch of I guess is as good a time to say as we're looking into the possibility of the metal you want to use in to plate first of all, you don't want to make an entire screen out of one of the different metals because most of them don't have the strength to stand up to things the way that you know, like a console or a 693 is going to but you know what you're really looking to do is plate with a metal typically. And so what we're looking Get is palladium Palladium is what you want to use for it's, it's hot, high, but high temperature and food safe because you know, they use like that series of metals in. And things like dental work. So like you want something like that. And so we're looking into, we're looking into the possibility of making palladium coated rear screens, that would be just a straight swap out in the Sears Hall. So you know, if you happen to know a metal plate, or they could Plate your rear screen and palladium for you, if you can't wait for us to do it. And if the rear screens coated in palladium, that nothing else is ever going to happen to it, it won't cook any different, obviously. But anyway, so that's kind of like long and short, what we're looking, what we're looking at doing is doing that, and then you know, we anticipate that you would never have to replace the the rears and the front's you would only have to replace if you smash them into something or something like this now, you know, if you were plating one or two, you know, you might as well just played the front and rear because why the heck not? It's going to cost it, I doubt they're gonna charge you any more for plating two screens than they do one because I'm sure most of the cost is going to be the setup time. But that's what I would. That's what I would do the crucial thing with the rear screens, or the front and the rear screens, is getting the spacing somewhat correct. So if you were to get a rear screen out of, you know, some other mesh, but you didn't have the same kind of percentage of open area, or you didn't have that fundamental kind of relationship, correct, then it would it would cause problems, I wouldn't worry about the warranty too much. You know what I mean?

Right, okay.

Is it making any sense? I forget why off the top of my head why I ruled out molybdenum? I mean, because I looked into all of those. I forget why. But yeah, I mean, the one that go for is palladium.

Okay, can you can you just get solid palladium screen somewhere? Or do you have to complete it

only if you're constructed out of money. I don't think I don't know of any I don't know of anyone that makes palladium wire. Um, maybe somebody does. But I don't know anyone that makes it. But the cost would be intense. You know, maybe again, not for one screen. Like if you can get someone to send you a sample, then they find but like, there's no way that I could, like, there's no way that I could ever afford to make, like solid platelet palladium screen, that one screen would cost more, probably as much or more than the rest of the series all combined. You know, and you know, as is 693 is kind of spendy. And then it's like 693 costs a lot more than console does, which is the which is the metal that the most of this screens are made out of. Yeah, and I looked into just the per pound cost on palladium. And it's just bananas. And then furthermore, you'd have to get it probably have to get custom wire made and then accustomed cloth woven out of it, and then making the screens out of it. So it's just really expensive. Whereas like plating, you're, you're paying for the setup cost and then for the thickness of palladium, it's coated onto your onto your screen, which is you know, not that much. Okay, and Palladium is very, very corrosion resistant, and very high, very high temperature and you rated fairly easy, doesn't, you know, I've done scratch tests on it and all this other stuff. And it's, it's, it's, it's pretty, it's pretty good. Again, it doesn't change the cooking of it at all. It's just going to protect that rear screen from having too much deformation. If the rear screen gets deformed too much. That's when you start seeing problems with your front screen.

Okay, I gotcha. Cool. All right. That was a perfect answer. Thank

you. All right. Thank you. All right. What we were talking about four guitar strings. Yeah, no,

I think you're going into the questions. Oh, we're

about to go into the questions. Yeah. All right. Cool. Well, you know what, today it's not mainly questions as people giving us feedback on stuff that that you know, which I like. It's like New Year feedback. I appreciate this in for James Nazarov I think Hey, Dave Nastasia and wow, insert names here was just jack today. I just want to write a follow up to my twitter question last week on how to keep the bottom of a Bissell quote from getting soggy. Remember that he's doing the beef too. underline wrapping it in in the pastry and then cooking is soggy bottoms. Which is like soggy bottoms you hate is that was that the name of George Clooney is group in that in that movie Oh Brother Where Art Thou? Soggy bomb? I don't think it doesn't strike me as a Coen Brothers kind of Jack doesn't strike me as a con. He's more of a corn brothers character. Listen, the big brother's watching. Yeah,

I'm a huge con brothers fan. Yeah,

what was the name of those guys? Soggy bottom boys soggy bottom boys. Yeah. Anyway,

that wasn't my favorite. I liked that movie a lot. But it's not my favorite

you can like all the like the you didn't like the allegory aspect that it did. No,

I really they haven't done a film I don't like but I really like a serious man. No one else loves that. But I like which ones that one. There weren't too many known actors just just kind of a there's no real plot. I suspect people didn't like it. When was it? It was probably like four years ago.

Oh, yeah. See, that's I haven't like you know, you gotta go way further back for me to know I've seen them saying like, okay. The challenges posed were thus there was a six hour drive ahead of us. I was unable to bring equipment, namely my circulator. And the tenderloin to be cooked was at the final destination already. This is an interesting problem. Although you can always actually bring your circulator I've done it although maybe it's maybe they don't want maybe like maybe you're dealing with someone like my stepfather's rose like that mushy Gosh, what the heck, you know what I mean? Stars knows these people, your families like that, right? They give you problems. Problems. I asked him in the home kitchen I was to be using had limited equipment and the absolute worst electric range ever. And by worse, I mean it's 40 years old has hot spots all over the oven, and only two burners seem to be able to draw any power if the ovens on that does suck. That's crap. And I suppose they didn't have enough ventilation feeders throw logs into the freaking oven and light them on fire. That'd be sweet. Anyway, don't do that ever. Anyway, I've made the booth on crude for several Christmases running, each being each being progressively made from larger portions of tender line last year was two thirds of the muscle and this year was the whole dang thing. I had a DAG Dan was me. Despite using the same method, the larger the cut it seemed the softer and wetter the bottom had become it's because that's interesting. I wonder why. Wonder who I soften wetter the bottom had become I didn't want to go to the route of cheating. There's so many recipes for Wellington suggested adding a layer of craves between the pastry and the other ingredients. Your suggestion of a layer of rust didn't sound overly appealing either. I wanted to keep the flavor simple and knew the range I was to use would fight against me as much as possible. I took your advice and pre cooked the tenderloin entirely with an uneven oven a lack of circulator large pieces of cookware to brown on brown the tenderloin carefully under the broiler, then brought it up to 130 in the core and a 300 degree oven, let it rest for 15 minutes and then chilled it for four hours and that's good. That's good pre Cook, right pre Cook, she'd done. The mushrooms and shallots are pureed raw, which is interesting and cooked long and slow in butter. The rationale being that cooked dry as possible meant little moisture could escape and exacerbate the sogginess problem. I cooked them to the brink of being dry and crumbly. My culinary school instructors would have a kitten over that, despite not wanting to use rusks I ran with your idea of an absorbent eye this interesting idea here you might like this because you like it. We don't really like it's not there's Northern Italian though. Don't like the we like food and the place. Yeah. Although Neil's would come back and say that this is actually a Swedish thing. Anyway, I bought some dried porcini mushrooms into powder. Right. When it came time to wrap the pastry around the tenderloin, I spread out the duck cells on the pastry then lightly sprinkle the porcine powder on top of the duck cells layering extra on the part of the pastry that would be the bottom so it's using the using that as like the sponge the porcini powder has been interesting I did. The rap tenderloin was decorated heavily vented egg wash and chill for two hours. The result turned out fabulous. It was baked at 450 for 10 minutes and then turned down to 325 until the quarters reheated up to 120. While the hotspots that led to some over Browning hotspots of the oven led to some over browning on the top. This I also believe caused the uneven leavening and or minor tearing of the pastry near the venting the result was otherwise spot on no juice is escaped beyond the mushrooms and the pastry was crisp all the way around only some minor butter leakage was to be found butter leakage. It's literally just as is making her butter leakage face on the sheep pen afterwards to tender language succulent and juicy and the duck salesman voice and Binus any escaping juices, thus leaving the pastry dry on the bottom. Thanks again. James. See, I think the key there. Excellent work. Excellent work. I think the key there is to pre cook on it. You're getting rid of a lot of those juices that would be flowing out and getting into the pastry. And it's not like it's on the initial Cook is when you're losing most of those juices into your pastry anyway, it's not like those juices are making the meat any juicy or they're just making your pastry soggier. So I think that's a good way to go. And then we got a next question in Hello, New York. I finally got an emergency. This is a question or comment. I think you want to comment first and the quote you don't care or yeah,

you doing the joke? One,

two? No, no, I'm offended that you don't think I read them and you're like Alright, so I got a question someone sent someone who you saw it over the break. I know someone. Look someone who is challenged in the arts of writing emails requesting things in English requested something from Booker index the bar. I'm not going to read it. What if they hear and then likely hear that were insulting what they rode, but it was the craziest request for an email ever. Although a delicious sounding dinner, I might say, Oh, you don't think I'd be good? No, nope. You don't want like a side of one. And now? No, all right. It's not like I've put it this way. It's not like the one that I tweeted out. It's not it's not spaghetti and potatoes like the one that I got tweeted out that my son was how a starch and a meat starch meat, but that meat would never go with that starch. No, nope, whatever. Whatever. I can't tell you guys what we're talking about. Because I don't want to insult anyone. But whatever. Crazy email crazy email. Crazy anyway. Okay, I finally got an emergent circulator. I'm now in my messing around stage, messing around stages sounds like a weird kind of relationship time, messing around stage and no messing around stage. I bought a sirloin tip and dice it into fairly large one and a half to two inch cubes. I cooked everything for about eight hours and the meat became a dot that dot did did not dry or tough, but certainly not not in your mouth tender. I'm wondering since sirloin is comparatively lean, cut, whatever become as tender as say, rib steak or fillet. Now, listen. Listen, filet is only tender because it's got no connective tissue in it, right? Fillet your if you cooked filet for saying this right now, so everybody knows, if you cook a filet for a long time, low temp, what happens is it turns to paste turns to like mush because it has no connective tissue to hold it together. And it has nothing to render out and get and get gelatinous right. To me, like you know the one that can tenderize a little bit is like a rib steak you can tend to rise by long cooking or anything else that has more connective tissue in it where the underlying meat itself is still tender. So skirt steak you can cook for you know, like 24 hours and you know just get more and more and more tender right? What is it what's the other one? I'm looking a nightmare. You want to cook skirt steak for 24 hours, like eight hours. Stupid Stupid. What am I stupid what I meant to say is you take like a short rib and you cook it for like 24 hours it'll have the texture skirt skirt steak and if you cook it for another 24 hours after that, then it'll start having a texture steak so it's it's it's all about the breakdown of connective tissue there but you would never typically want to do any longer cooking on like a tenderly In fact, I never pasteurized tenderloins because I don't like to cook them longer than about 45 minutes to an hour or something like that anyway. Okay, at the moment, I can't recall the mouthfeel of conventionally braised sirloin beef stew vexing all vexing. I like that. I like anything with an excellent that's why DAX is an index three letters with an x that's how we chose his name anyway. And we didn't want Rex because Rex my wife says sounds like a dog even though that's my great grandpa's name. Do you think it sounds like a dog? Yeah, I guess so. Yeah,

what's the long of Rex

it's not Oh, that's why I liked it because I didn't want something that was a shorter for something else. And Rex was the only one I could think of it because it means keeping it short for nothing what language Rex Latin anyway I guess it does sound weird. I guess the guys that night at the museum three thoughts on like a dog that's what they named? Tyrannosaurus Rex. Rex and death what a jerk I am or moron.

There is a name Rexford

Rexford or wrestler is not like a college what's Rexford is a person's name.

It seems like it can be a first name.

Kudos to all you experts out there. You don't sound doesn't sound like a dog to me. I like the name. Anyways. This is why you should never tell other people the names that you're thinking of having for your kids you ever knows? Like if someone's pregnant, you know, don't ask them what you're thinking of naming their kid because if they tell you you're gonna ruin it, your face to face. Well, that is your face like, I'll make a wisecrack. Like, literally ruin it. You know what I mean? If once a kid is named, and someone says something like wisecrack about the name, then you just want to kill that person and punch me in the face like what are you making fun of my kids name your you should die, right? But before you've had the kid, it puts little seeds of doubt that like, I knew a guy named that once or hated that freaking guy. Right? And like you know, people that you hate, I know some names that you will never choose. Should you have kids. Right? So that you don't want anyone else giving you that information either. You don't I'm saying whatever. Whatever. Okay, okay, here we go. Also, since I was basically messing around, there are likely flaws in my method. Here's what here's what was done to the sirloin. Okay, this is Michael from Toronto saying this better I think, yes, salted and seared the cubes. First of all, on a long Cook, you're cooking for eight hours. A lot of the density is going to be due to the fact that you pre salted the cubes. If you salt those, especially something that small, the salt is going to get good penetration as you're cooking. If you're salting those things out, they're going to become dense, there's just no way around it. All right, so that's your first thing you need to do is not salt those dang cubes beforehand, solve them afterwards, then allow to cool slightly before bagging, with lightly cooked salted and sliced onions, carrots, and leeks. Okay, now listen, when you're putting cooked, like mirror paw, or when you're putting mirror paw, or veggie in, in the in the thing with it, you want to cook it all the way through till it's done, because two reasons One, you're going to leach water out of it when you cook if you cook it high enough. And secondly, you're never going to get any more cooking texture wise on those vegetables, until they hit about 82 to, you know, between 82 and 85 Celsius, right. So they're never like I've put carrots in a bag. As a demo when I was teaching back when I used to teach this stuff, I put carrots in a bag and let them circulate for a week. And at like you know in the in the high 50s or low 60s Celsius. And they're just they're still crunchy when you take them out of the bag so they're not going to cook anymore. So you want to take your veg in a in a meat and meat and bag situation and take them all the way to done before you put them in the bag. Okay, then did the Zippy Ziploc 63 C 60 degrees Celsius for five hours, that's another like thing right there, I would not have gone for that high temp for five hours because what you're doing there is you're raising your you're basically cooking all of the protein to to 60 to 63. There's no point then it because then for another one hour you did 56 And then 58 for two hours and then plenty right clearly messing around with temps. Once you've cooked at 63 for five hours, you're never going to undo what happened there at at 63. So there's no point in going back low. If you want something that tastes like a traditional, you don't want it like rare, you know, 60 to 60 to 60 Somewhere in there. 60 to 62 is good. You know a lot of people like their kind of short rabies stuff somewhere between 57 and 60 sometimes 60 to anything over that. And it's really getting into the kind of like I use a denser kind of to your ranges. So ultimately like sirloin I wouldn't go that high, I would stay somewhere in the area of like 57 highest I'd go is like 60. But on a sirloin. I mean I'm short ribby kind of thing people sometimes like a little higher because it like taste like It tastes a little more traditional. But it also remember when you're doing low temp, even if you were to cook it for a long, long time, it's not going to shred out like a traditional braise will it'll stay intact anyways, and then posterior in butter, will it ever be a tender stew? Well, I think you're looking at a couple of the problems we're looking at is the pre salt on it, I would omit the salt until until the end for that kind of cooking. I think 63 is a little bit too high. And if the meat would be tender as soon as it's cooked through if the sirloin you have, I mean typically, I haven't done a lot of cooking with that particular cut. But if it's if it's going to be tender right from the get go, then just keep it I will keep it low, like in the in the high 50s For a long time, and then that will do any tender isation but won't cause it to be dense, but it'll end up being more like it'll be good. That's what I would do anyway. Also, thanks for your tips about carbonation, I put together a five pound rugged home now because of you and I can fulfill my daily seltzer quota life changing and a slightly related follow up I added roasted turnips to my stew as I was afraid they might somehow overpower this do with their cruiser. cruciferous Cruciform vegetables. Notes ie 40 Smells give me to say this flurry smells so free for you smells if left in a bag with everything else. Is that even a possibility? I don't know. You know, I've never done never done turnips in the bag. Even in turnips in the bag anyway, now it sounds like no, we get marked done turnips in the bag. Do you like mashed like turnips? Yeah. Yeah, I bet you know a bit rutabagas would go for it in a bag. I don't think turnips are gonna go. I don't think so. You like haggis, neeps and tatties. You haven't had I guess. Oh my god I guess so delicious. We should just do you know what we should do? Like if we ever get in a situation where we have time again and we can do normal like cooking stuff like for a living I don't really I don't get to cook so much for a living anymore. It's like my cooking now is back to being a basically a private cook. Because you know focusing on bar and the Booker and DAX and stuff like that. We should do like just like those like kind of weird presentation. They remember we did that haggis back then. See, I don't think I was with you. You weren't? We did. I did a haggis. I did a high end. Haggis. Good, good. and a high end scrapple of all those things. Anyways. So the answer there is, I don't know. Is that even a possibility? Also our low temp mushrooms good. I cooked those separately as well. Well, again, as I said before, mushrooms are not going to cook at those temperatures. But mushrooms that are infused in a bag for a long period of time with flavors and then sauteed afterwards delicious than that many, many times. Okay. You wanna take a break yet? Yeah, right. Take a break. We're gonna take a quick break. Now. Now. All right, dear Dave and associate Jack and why but why didn't want to come today? So he doesn't like us anymore. Is that true? Jack? He hates us now.

No, he's home listening.

Okay. I like that that's running from a few weeks ago. I wrote into ask for advice on Cooking Bear. I followed your suggestions. I'm happy to report that bear is in fact delicious. Well, we've got to be better than the one we had. Right. Remember how awful that was? Tasty. Like you were chewing on a nail tastes like iron supplements. I hate iron supplements. I've never had to take iron supplements. But then I told you I went DAX had to take when he was a little baby like I ate him to see what I was feeding them and they're terrible. You ever had to iron supplements? Yeah, terrible. Anyway. We had two pieces. One was some ribs still attached to it and a fair bit of fat and one that was very lean, possibly a tenderloin or whatever the earth sign equivalent is, after various lengths in the circulator simplest turned out to be best for the tenderloin. And since the other piece was much smaller, I decided to treat it the same way. I appreciated both pieces and pop them in the circulator for about four to five hours, let them cool down a bit and gave them the final sear and slice them up. I made a few out of this scraps and bone season with a little soy and fish sauce and thickened with 0.25% xanthan gum delicious. The Lean piece was medium tender, very slightly gamey in a good way the other piece was a bit chewy, but still very tasty. I'm hoping to get my hands on some more next year so I can experiment further. If I can get some stewing meat out of it. I can live the dream and make beer braised bear or brown butter basted bear. Good right. The question is How old was the bear? That's what I was told. I was told that the bear that we ate was too old by a hunter who had experienced I guess young bear and old bear and said that that my problem was we had old bear Okay, and he also wants his out from Toronto wants to know more about like you know what I think's important to pay attention to in the food in the food system? I don't have time to do that. Now. We got to do it some other time. Some of the time. Okay. Cooking issues team. Love the show been listening for a long time I learned a ton recently. I've started carbonated drinks. And finally have a question to send in. I built a co2 This is from John by the way. recently started carbonated drinks have a question I want to send in I built a co2 tank set up for carbonating. But I'm getting disappointing results. Said I hate disappointing carbonation. Lord knows I hate disappointing carbonation. I've been forced. I've been forced carbonated cold water roughly 32 Fahrenheit at about 45 to 48 psi. And when I open the seal of foams like crazy and goes flat within a minute or two. This occurs even if I let it settle for some time, I don't have a proper attachment like the liquid bread carbonator yet I'm using a Schrader valve. Schrader valves are like the valves on like bicycle tires and car tires, right. And there's a famous old website where a guy builds carbonator caps out of Schrader valves. It's like the first ever like carbonate in bottle site is out there since way before anyone was thinking about anything. I can't remember the guys site right now. But it's old and venerable. As websites go. Because of this, my technique is basically gas in disconnect, shake about 20 seconds and repeat until water stops absorbing co2 About five cycles or so here is the mistake right off the bat, here's a mistake you're making, you need to keep the pressure on that thing. While you're shaking it. Five cycles of like hit and shake is never going to be enough and you're not venting out the regular gas before you get rid of it what you need, I mean, what you need to do is you need to get rid of all of the air in there first, you can either do that by doing a full carbonation session, opening it letting it spray off, or you can do it by squeezing out the bottle first, right that is like First off, you need to get rid of the air I don't see in your in your in your list here where you're not getting the where you're getting the air out of it. Because if you don't have if you don't get rid of the air that's in there beforehand. And carbonate with pure co2 in the headspace, you're always going to get massive amounts of foaming when you open it because then you're going to have small amounts of gas that are inside of the inside of there and they're going to inflate form nucleation sites for co2 because it's basically insoluble and bang, you're going to get you're going to lose all your co2 right from the get go also 45 psi 45 to 48 is quite high for water. So you're gonna get a lot of foam out if your water is actually at around 32 You're going to 40 is more than sufficient psi. You're also going to want to maybe throw an ice cube shape For two ends so that you're not warming up as you're, as you're shaking just a little bit even though it adds nucleation sites, it tends to keep it because as you carbonate, you're going to be increasing the temperature of the water. Because as co2 dissolves in, the water gets warmed. So like I think that's your main, that's your main thing with the Schrader, you know, I can't obviously I can't see your setup. But if you, you know, I'm picturing it. There, I have had situations where I had to shake well, I use my hands to hold vows down in place, and it's possible it sucks, but it's possible to do so what I would do is make sure you get all of the air out beforehand, keep it cold, whether or not your water is filtered shouldn't make that much okay, if you can't see anything in the water, it's probably good enough from a from a carbonation standpoint, in terms of clarity. The one thing that is true is if it's very highly mineralized, you won't take won't taste as carbonated. Okay. But anyways Squeezy air out first, first thing to do, then if you can't squeeze the air out, then do a full carbonation, run and vent it, let it fill them up and then carbonate it again. Also, when you're shaking, shake while you're applying gas because it takes a good bit of shaking while under gas pressure, not just the pressure from the headspace, but the full pressure of the tank onto it to get a good carbonation results. And that should work. Also, if you have time, could you describe your sink pedal setup? I know you use TNS brass, but I remember hearing on an older show that you had rigged it so you continue to use the sink normally, did you install a latch for this or something that could bypass the pedals entirely. Okay, now, here's the problem. So foot pedals, everyone should have foot pedals in their sink. It's just the truth. They're awesome, because why would I want to touch a faucet or need a hand to touch the floor? So why would you do that and you end up wasting less water. If like when you're washing veg if you just hit the pedal when you want to watch the veg to great right. The problem is is that there are very few sinks that are designed to use the regular top valves and, and also a foot pedal valve. So what you need to do is buy a sink by a faucet setup where the input to the spout right comes isn't integrated with the two the two mixing valves you have up top there's plenty of setups like this. And then what you do is you just install a T valve in between the gooseneck and the to like hot and cold water mixing valves right and then you also have your foot valves foot pedal valves and you why those things together and put them into the input the T input into your into your main sink and make sure you put check valves on everything so you don't have any backflow. The best way to do this is if you buy a faucet that has a setup for a sprayer, right, it depends on how it's how it's laid out. But the one that I have, which is also from TNS brass, I can undo where the sprayer is and interpose a T, a plumbing t in between where the sprayer comes out, and where the valve for that particular sprayer is. So you have to make sure that you don't have some of the ones like some of the sprayers. If you press the sprayer it automatically turns off the flow to the to the to the spout. You can't use that kind but if you have one where you can run both at the same time you interpose a TI there which is where I've done it and then put the input directly into that and you're good to go. Make sense. Okay, how are we doing?