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.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming, and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

Today's program is brought to you by Brooklyn slate company, a manufacturer of slate cheeseboards coasters and other fine items. For more information visit Brooklyn slate.com

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

Hello, and welcome to cooking issues. Steve Arnold, your host of cooking issues coming to you live on the heritage radio network in Berwick.

Roberta's pizzeria joined as usual witness dasya the hammer Lopez is as a and Jack in the engineering booth. Yes, we're just running with the old school crew right now. Old school.

Let's call Chris streamlined. Yeah,

calling your questions to ascend one a 4972128. That's 718-497-2128. And Jack has told me to read this at the beginning because we have an auction that's gone live. Join me Dave Arnold, and the hammer are my co host Anastasia Lopez and the heritage Radio Network executive producer Jack Inslee, all three of us in the same place at the same time. Join us in the studio as a special guest on an episode of Cooking issues, the weekly radio show on the latest innovative techniques, equipment and ingredients in the food world we're presumably they know what show it is because they're listening to it or not. If you somehow tuned in, you're by mistake. I am truly sorry. Eight. I'm not gonna read this about myself yet. You have to read this. I'm not gonna read the crap by myself. That's crazy.

That's what I wanted to see what would happen

and I'm not going to read that. Like, you know, all right, you read this crap Jack Welch. It's

basically it's on charity buzz.com If you search heritage radio network and as you may have gathered, you get a chance to sit in on the show be a guest on the show. We will take you to lunch here at Roberta's the famous lunch that Dave always enjoys after his show. Now

listen, just so you guys know the lunch that we normally get started tonight when we're here. Like what we get is she gets a lemonade. I get a Diet Cokes. I don't think they have seltzer otherwise they'll get Seltzer, but if seltzer they're so stressed for it. I like seltzer better anyway, like she gets a lemonade I will now be getting a seltzer we get a pizza and a salad that's what happens. Right but this lunch would be you know yeah, this is like more of this is more tricked out right? Yeah, this is all the fireworks Yeah, yeah. And if you're lucky, if you're lucky, maybe maybe Santas Little Hipster will be your waiter but we can't guarantee that as part of

a B and D Jesus would be returned surprise visit I don't know Do you

think we can star sees him in Manhattan now all the time resurrection. Oh my God, Jesus. You're gonna get me in some big big trouble. Yeah, so anyway, and then then then Well, you're gonna go you might have to sit and listen to a bar meeting for a while where else you can entertain yourselves for a couple of hours while I do real business. And then you can join us at five for a couple of drinks when Booker and DAX opens up and we'll hang out I'm sure Anastasia will make fun of me and you, you get to see behind the scenes how she daily attempts to drive me Bananarama is if you're lucky

Anastasio make fun of you also.

Eat well it depends. Listen Yeah, like she's not kidding. You really have to kind of watch your step because she'll just she'll just like razor blade you without even not physical razor blade, and we should not you know,

that won't happen.

That won't happen. She's not physically violent person, right says that. Hey, she's given me the metal metal hands. She gave the metal metal hands. Please. Like, you know, would it be fair to say that to a random person? You would not be violent? Right? Yeah, yeah. Yeah. Yeah. We'll just leave it at that. Speaking of. I know that this is supposed to be a cooking related show. But I have to bring up a story of holiday cheer at the beginning. And I asked anastasius permission on this. So I'm not talking out of school here. Mr. Garcia. I'm not going to say she stole her Christmas tree this year, because that would be true. But like she like right on the border. You want to tell this story says

no, you do it, though, the quick way that you did at the bar. That was good.

Okay. So for those of you that have never been in New York City, here's the way it works. People like from Canada or Minnesota, right? Who I don't know what the hell they do the rest of the year, and you have any idea. Now, they Pylea they rent a flatbed truck, and they pile it full of trees from where the trees grow way up north. And then they're basically like circus carnies for Christmas trees. No offense, if this is what you do for a living, and then they drive down and for the holiday season, they pretty much camp out in front of like some sort of hurricane fence or parking lot somewhere. And they just have all their trees leaning against the fence, right? Because we can't just go to Home Depot or Lowe's or like standard Christmas tree operations here in New York, like nurseries in this case, we just can't do it, right. And there's a host of these guys that totally overcharge those stars goes to this guy in Hell's Kitchen, which is you know where she lives. And it's in a parking lot. She walks up she goes, talks to the parking attendant Where the hell's the guy, the windows the guy, I want to get a Christmas tree because listen, when you're gonna buy a Christmas tree in New York, you're set up to buy a Christmas tree. You're not like, I could buy it now or I could buy it later. You're like, you're gonna go out, you're gonna buy the freakin tree. It's a huge hassle. You're either going to pay your your like someone or a friend or something, you get a cart, a freaking tree home, on your shoulders. And you're gonna love it and stars now has no elevator but she still has like those memories of love, like and I do as well of trucking those trees up the stairs and down the stairs, on the shoulder with people looking and laughing This is what New York Christmas trees are like happy freakin holidays. So you don't go out unless you're gonna get the tree. So she's like, where's the freaking guy and the good parking lot turns like ah, I don't know. Just you know, he's like he's in a car over there or something. I don't know shake a tree will come stars goes over. She starts you know she's not even probably looking at the tree. She's probably giving it like the you know her irritated bored face and just start shaking this random tree. No guy. She looks over the parking lot. Attendant. guy got me. You know what, man? So she starts shaking the tree even harder like this anchor shake. I don't know if you can feel it in my voice, the anger shake of the tree. Nothing. So then she picks the tree up and she starts doing where you like hammering the tree on the ground and kind of see how it shakes out. You know what I mean? Nothing nada zip. So she's like, hey, hey, oh, walks away with it. She's like, I'm gonna get 10 feet away. The guy's gonna go and come out of his car. Nothing. She saw like one block later, two blocks later, three blocks later, a home tree. Wow,

they have a sign on those cheese. And I walked here that says, you are being watched? That there's a camera surveillance on you call this number if you want to treat.

Oh, come on. That is not that isn't I gotta put this one on them. You know? Yeah. Well,

yes. And no. I mean, stars did steal a Christmas.

Right. But I had already $2 It's a miracle.

Miracle on 41st Street. Hey, listen, listen, here's the thing, right? She like she thinks that because she had the money in her pocket to pay that she didn't steal it.

Yeah, I had every intention to pay. Yeah, yeah. But I was going there.

You know, you should do you should pin a 20 on one of the trees and walk away. Somebody's

right. They can see that on the videotape. Yeah, it's

a piece of crap.

So you think the whole thing is like a bit? Yeah, yeah. There's no

I must not have been the only one that's well, they were no. Clearly

if the first of all now Miss dasya to make herself feel better. Just Just give me some insight. Missed acid makers say I think he stole those trees anyway. No, Mark said that. Oh, all right. Well, he's trying to make you feel better because because I've never changed. Oh, I have no problem by the way. Someone stealing a stolen tree. That's fair. Right. Right. But yeah, you have no evidence that that tree is stolen just that the guys in Idiot, you have very, very strong evidence that the guy is either an idiot or he's unprepared. Here's the thing, right?

Let's say there's no tree stump cutter area

next week, we know Baylor no tree, something, here's the thing, right? Like, either you have to have like a bladder of steel to do this job, or you have to have a helper that checks in on you once every two, three hours. So you can go relieve yourself. You know, I don't care if you're cold. If you're bored. This is your job. You know what I mean? You know, I'm saying, it's like, you know, whatever. It's like the crossing guard has to stand in the street. Because if the kid gets run over when this person is not in the crossing lane, then that you know, it doesn't matter that you needed to pee. You know what I mean? You're guarding the trees. That's your job. That's your livelihood. And and considering how bad this presumably fellow most of these people are dudes, although there are occasionally women tree sellers. I had one at Lowe's, she was quite good. And because I got mine at Lowe's and carry my heavy heavy tree home on the subway, like good Dyngus. Anyway, the cars I love my car, someone. My point being that it's kind of you know, it couldn't have just been one tree because I don't think this guy has such an accurate inventory if he just leaves the stuff lying around 43rd Street, right? Yeah.

All right. Well, if you want to steal Christmas trees with Anastasia head to charity buzz.com. And just you know,

is that thing going to be over into a tree?

I don't know. It's like

next year, right?

What the auction? No, the

getting of the Pro. Yeah,

well, yeah, sure. There'll be no more trees left get something.

You know what, though? She'll give you tips, tips and pointers from next year on how to steal. Yeah, very various things. They're supposed to be symbols of giving and love and compassion. So

there's 14 days on this. So listeners, you know, get in there.

Yeah. All right. Now before I start in, I'm going to do a couple of rants, I get very, I read reviews of things. And not just my own book, by the way, other people's books, other people's restaurants, and I get like vehemently angry at people's reviews. So I'm going to read the first couple of the reviews, I got like kind of ticked me off a little bit, I got one review on the quintillions that piss me off. And so I'm going to read it. But I'm first going to read a review of death and company's book, because like we often get reviewed the same time because they came out roughly similar time. And it turns out, they're both about cocktails. So anyway, this is by Craig, who's not smart enough to have his own last name on Amazon. And he wrote this review of death in Code Book One star first of all, idiot, why would you get idiot? Why would you give death in Code Book One star idiot? And then here's what he wrote. I think this um, this is Craig's voice now he sounds a lot like me. I think it is important for everyone considering purchasing this book to understand that the author is completely omit vodka from the book. No drink recipes with vodka. It's like having the definitive book on fashion and omitting the color black. First of all deaths and CO never said, right, the author's never said, hey, you know what I'm going to give you I'm going to give you the definitive old time book on cocktails. No, it's the definitive book on death and COEs cocktails and death what death and CO thinks about cocktails. And guess what, buddy? They don't serve the vodka thing. Now if you had bought, like, you know, like Mr. Boston's guide to like how to make every cocktail in the world and it wasn't like shellacked with vodka recipes. You'd have a point but as is no freakin point. What do you think about this jack? It's irritating, right? It's crazy person's an idiot. And yet like you know, that that review has been sticking in my craw for a long time and yet you don't have a way to erase it. Like this idiot is sitting there knocking on their on their totals, like thank God it doesn't knock it a lot. But whatever irritating

you have to read the one star reviews. You know, I have to read all

of it. Like the thing is, is like, like, how is it like that they learned to type How can you tie their shoes if they're that stupid? Now, here's one from my book, liquid intelligence three stars, which is not horrible, then I'll like it. I mean, I don't like it. It pisses me off to be honest. But whatever, by Robert Boyle, not the famous dead scientist, right. Robert Boyle. Here's what he wrote. I swear to God, this is what this is what it said a little too. First of all, first of all, one Oh, into a little too deep. One Oh, yeah. Wow, deep, not really a verb here. I think what they meant is too too deep as in Tod, whatever, a little too deep. Not many home mixologist will be buying liquid nitro for their guests. no apostrophe drinks. Now, here, here's my point. First of all, forget the grammar don't care. You know what I mean? Don't care about that. Because if they'd said nice things, I would have forgiven their grammar for all I know, even though his name sounds as English speaking as today, as long the guy's native language could be some like a completely different language. I don't know. You know what I mean? So I don't judge people's like, you know, writing skills on this. However, what they're saying is, is that I gave them too much freaking information in the book. I bend over backwards in the book telling everyone how they can do all of these techniques and ideas without the fancy equipment if they want to. And then I also tell them how to do the fancy stuff if they want to, and I'm getting hammered on it leave to me. I was telling stars before, it's the equivalent of saying, You know what, you know what? This Encyclopedia Britannica kind of sucks? Why are they had this section on trigonometry, I'm never going to read it, it could have gotten rid of all those pages, and it's freaking encyclopedia would not have taken so much room on my shelf. Jerk. Anyway, whatever. That's my rant, we should just pick like, not my book in general. But like other people's like, we should pick some bad reviews and like rank on the reviewers every once in a while, because it just, it just bugs me that people can write. Here's the thing. Most people I think that write reviews like this, have probably never done a damn thing that they've put out there for other people to enjoy. This is why I have problems with it not problems with come friends with a lot of critics. But the primary problem with criticism in general, whether it's like Yelp or whatever, is that most of the people who are making criticism and it can be valid or not. It's just that they don't, they wouldn't do it. If what they did for a living was try to put something out there for someone else to enjoy. You know what I mean? And then all of a sudden gets smacked back on stuff like, like, you wouldn't take it so lightly. If you actually wrote books, or had a bar, or you know, did anything like that? You made clothes, whatever you would not write flip reviews of other people's work. You would take it seriously when you start. Yeah, whatever. Speaking of beautiful day here in New York, Oh, yeah. Yeah. You know what? It's raining. It's raining. It's not the rain. The rain is not so bad. It's the freakin wind. But guess what, Booker and DAX has a buyout. So it's perfect night for a buyout, because we're not gonna have any foot traffic anyway. Awesome. Awesome. Anyway, Jack, now that we've done the preliminaries. Oh, it says we have a contest. You want to announce that or? No, you're not gonna not set?

Yeah, we're having people send in their cool. Here's all tricks, techniques, practices, application videos. Send it to Sears all at Booker. index.com. We're going to choose 10 The 10 will all get a Bernzomatic TS ts 1000 And then the winner will get a Sears all signed by Dave Lochside by Dave

do people get the TSA 1000 also get another series or just a torch? Torch. Okay, so, like everyone who wins is gonna get a TSA 1000 And then one of them's gonna get an additional series all on top of the eight. You sounded really excited. I'm kidding.

I can't wait to see your videos.

Jackie, do you believe her excitement?

I did? I bought it.

Yeah, you bought it. I'm so excited. So we're looking for it. Look, here's the basic deal. We know what we use it for. But like every day, you know, I have like different things that I come up with it for you because it's sitting there all the time in my house. I use it for different things. So we're looking for new things that we haven't thought of or tips and tricks that we can put videos up and we're looking to steal your good ideas and in return we will give you a sweet new Bernzomatic TSA and by the way donated by burns Matic. Yeah, yeah. Because they they're friendly with us. They're they're good people. Okay. Got some questions in BJ D wrote in a while ago and I didn't get this first of all searching the cookie issue site for email address and I love that I missed this because now I get to smack it back on stuff stars used to have a little blog called what little technical sentence about being little five foot kitchen long time ago, where she was like, you know, she had this like tiny tiny, apparently five feet long kitchen where she would cook and she would like you know, try to you know, have like meals for like the I don't know 20 People or something out of this fight. That was the that was the conceit of the blog. Correct. Okay, first while searching the cooking issue site for an email address, I stumbled across a five foot kitchen and it appears now to be a porn site not judging, but in case it's a mistake, I thought I'd let you know not a mistake. Oh, wow.

Wow. So it's not five foot kitchen.wordpress.com

I don't know what I mean. It used to be that's working

you got taken over I guess it's a porn site but it's not really an appropriate

it's our entire life foot kitchen.

I mean like there's no like five not a particularly pointy number.

Well, no

no All right. Well, it must have gotten temporarily taken over but I liked that idea. Now. On to the questions does proof affect the flavor extraction while fat washing I believe PDT uses for roses yellow label. If I use bonded bourbon it something with higher proof than the four roses yellow, will I pull out more bacon flavor? Okay, that's an excellent question. I would say that the proof most definitely affects the flavor you get with fat washing. Now. You gotta remember PDT is using a Benton's bacon fat and Benton's is the Smokiest damn bacon in in that I've ever had. It's, I mean, I can't say you know whether there are not smoke here. It is by far whoever the smoke is baking I've ever had. So they don't necessarily need to get the maximum On the amount of extraction out, so they're just picking a whiskey that they like, you know what I mean? And so I think in certain situations, like at the bar for some reason, I don't know God knows why. They they wanted to make a booker and DAX Smirnoff Ice to get ice some bartender at some event in some other city, right? But they want to do it Booker and textiles. They said to me, Hey, Dave, hey, Dave, we want to make a Smirnoff Ice style thing. What are we going to do? Now? The key thing with the Smirnoff Ice, right, is it I mean, I think it's not clear, right? It's white, it's Nokia. And the way to do that is to put citrus oils in but they didn't want to get citrus oils. And by do all that stuff. So what I told him to do was take super high proof, we use stuff called the industry standard technical reserve, which is 95, five, soak a bunch of citrus peels in it, that's going to extract the oil, then you're going to make a a water base that you're going to put some gum arabic into, then you're going to add the two together, it's going to lose out. And then when it loses out, you're going to get a Smirnoff Ice colored thing, which is what they did. And it worked. Now here's the thing, right? So for that, I needed very high proof. Why? Because I really wanted it to lose. So I was sucking a lot of stuff out right. Now let's say you weren't or you didn't want to lose or you had a different set of criteria, then you know that high proof would be a detriment because it would cause losing when you diluted your drink down. So yeah, you probably extract more, but more isn't even the right way. Probably Different. Different ratios of flavors will come out, and just different overall things. So I don't think there's a better or worse I think there's just kind of what you like, what do you think? Good? Yeah, whatever she's okay. Also gotta call her. Oh, okay. Caller you're on the air.

Hey, Dave, how's it going? It's Anton from Boca Raton.

Hey, how you doing? Hope you're hoping? Hope you're not bad. juice cleanses for the holidays. You know?

Exactly. I didn't exploit the turkey. So everything came out, right? We didn't die with the defamatory.

Nice, you still have the house or garage? Or wherever you did it nice.

Everything's all intact. My question is where I'm actually going to be opening up restaurants in a very small cafe about 1500 feet. My partner's really want to hold off from putting in a hood system inside there. And because I've been expanding from the amount of time that's going out, one of the solutions that I thought I could go around is perhaps offering the fears all because I want to I still want to put something, some sort of cook on everything. Without having the whole small place in my lap like that. I don't know if you had any other recommendations outside of that as well, or what you thought,

Well, I mean, look, let's see, the series is not intended to be the primary heating device for a, you know, in a commercial application, just because like, it just gonna take a long time to do a bunch of covers, if you're doing like,

I did want to do, I was definitely gonna do like a partial cook. Like, I was definitely gonna do a survey, it was just to finish anything.

Yeah, I mean, look, you could do like a finish or like, you know, you know, I've done, I've done so I just put a video up to show people kind of, you know, what it's like, and but you're talking. So when I did the four stakes on the second finish around, you're looking at like five minutes. But to me, that's not five minutes that you get to like do other stuff. That's five minutes of you just searing steaks. So I mean, I think it'd be a little tough to do something like that. I mean, like, you know, one way to get around this also is like, you know, you could kind of go like induction portable, and then do something, it's not a cable even recommended, but not technically illegal. Like in terms of like, like, you need to have a hood, if you have certain kind of cooking stuff, right, you just need to from a code standpoint. However, if you just have a non hood, ventilation in a window with a fan, you know, that's not technically ventilation for what you're doing. But then if you had a small induction unit that you can move around, people might not gripe on you so hard. And then you can use that in conjunction with some spot work on a Sears Sears are still going to throw up smoke, though, you know what I mean? But you know, you, you could do something like that, but I wouldn't want to rely on doing. I mean, look, if you were in a catering situation, or like a one off thing, or if you had like just a couple of things that you wanted to hit, but you're going to be talking that if you're just cranking covers out with that thing, you're going to have someone on it, you know, all the time. Now, you know, eventually I'd like to make one that's, you know, kind of hold itself. They're almost like a boiler. It's bigger, in which case it'd be golden for that. But you know, in this application, or is it multiple storey building? Or is it a multiple storey building or a single storey building? They should put the hood in.

I want them to kind of cranky everything out as quickly as possible and then also trying to do with minimal costs as well.

Yeah, yeah. I mean, I don't know what the costs are to do like, you know, But, uh, hood down there. But there's that outfit out of Georgia that sells really cheap hoods and like in a, you know, up blast blowers and I just I don't know what it would cost to actually get an install down there. But you know, you're in a good situation because you have only one story. And you know, can you fake around not having a hood? Sure. But then you know, you're going to be limiting your menu quite a bit based on what you can do. You know, I don't know, I don't like seeing anyone kind of go into a situation where, you know, they're setting themselves up for problems later on, you know what I mean?

And that's, that's pretty much what I see right now to kind of see what options I can go down.

Yeah, I mean, look, I mean, I would do a lot of tests, is it relatively open the place? I mean, is it like, how open is the space?

The actual cooking is fairly closed off. But it's, it's probably going to be ended up being around 500 square feet.

Right? But I mean, can you open the cooking space to the outside? The problem is, is that in the summertime, you're gonna need the AC that thing otherwise, like, you know, I mean, you know, you're in Florida, you can't mess around with that, you know what I'm saying? So it's not like you're going to be able to, you know, but you have, you have, like, you have what you have like four or five months of decent weather in front of you, before you get totally hosed on the heat. You know, and maybe they'll install a hood by them. But the question is, yeah, can you get around stuff? Sure, you know, you work around having minimal amounts of sear you on things you can spot do things with a Sears or, you know, you can get there are these, like cast iron griddles, that you can heat up on that, you know, Kenji Lopez has one on his, they're not available yet, you could heat on induction until it's ripping, and then do stuff like that. So there are ways around this kind of thing. You know, you're gonna have to like, you're gonna have to add texture in other ways, like other crunchy stuff that you can add to it, you know, and then you can do a minimal amount of sear down on stuff, or things like fish that are primarily on the on the more, you know, raw side, where you're just hitting it with something for a little bit to like, get it out, you know, shift your menu towards that kind of stuff until you can go serious on on the hot side, but you're not going to want to choke yourself out and put yourself in a situation where you can't crank this stuff out in a reasonable amount of time. You know what I mean?

Yeah, totally. Yeah, it's, it's a huge predicament that I've been thinking about,

here's the, here's the thing, right? Here's how I would approach it, I approach any situation. So say, look at, okay, you're gonna have a Sears all or two, you're gonna have like some induction burners, I don't know, maybe you're gonna have an electric oven, whatever, look at what you have, right? What you're going to be able to get, and then just, like, forget, forget, whatever it is that you think you want to make, right? Beforehand, just forget it. Because, you know, it may be it, maybe that's not what this kitchen wants to make, but you have a certain battery of de cuisine there. And you have a certain refrigerator and freezer storage space, and you have a certain amount of ventilation. So now just like Bill build around, use it as an exercise in menu design, and just build the menu around your, your, your battery, you know, to cuisine, and that's it. And that way, you know, don't you know, don't do like the bagel, hard, seared X, Y or Z because you know, you're not gonna be able to get rid of this smoke, but like, you know, a little item here with a small amount of sear to give that brown flavor. And then maybe, you know, a bunch of other stuff that you can do on like a cold prep, or, you know, you know, something that's like, hot but not smoky like on a stove and adduction on a pot or, you know, in a warmer, it's sort of build what you do around what you have. And I think you're going to be like a lot happier than trying to crush something you want into a space that you can't produce it. You know what I mean?

Yeah, for sure. For sure, for sure. Excellent.

So what are you going to open up?

It's actually gonna be it's still gonna be just fine. But for cocktails this time.

Nice. All right. Well, good. So like, like, I mean, unfortunately, you know, as I as we all know, if it's going to be mainly cocktail, what I want to eat is fried food, but that you definitely heard for a no, I really

want to put in a fly. That was the initial thing. I initially tried looking at the Oilers fryers, but I don't know if that was possible or not.

Yeah, you know, look, there are countless fryers. And apparently, they're pretty good. Because, you know, like, they have them in Penn Station. Right? So like they can't like but I think those things are pricey. In other words, by the time you get and I don't know, this, I'm just talking out of out of I'm not talking out of the proper hole when I'm saying this, but, you know, the, my feeling is, is that if you're going to invest in a headless fryer system, then you know, for me because you don't have a particularly difficult install job on a hood. So you know, those are typically I think, sold to people because it's going to cost a lot to do a hood. So you We're looking at you could have had like an $800 fryer and then like a $500 hood and like you know $1,000 blower installed for an extra $1,000 Or you could buy a $4,000 Hoodless fryer and still have and still not have a hood you know what I'm saying?

Yeah

you know another option I don't know whether it's legal or not, but you know, I don't know if you could fry outside but you know, then if it you know, with it with like, with like, what's a call with like a cover or something? I don't know if it's legal or not, but it's, you know, you could do that. I mean, my next fryer is probably going to be you know, outside semi covered so I don't have to worry about ventilating.

Right, good. Well, thank you once again,

alright, let us know let us know how it goes. Let us you know, you know, take a picture of your menu and send it over to the cooking issues to Twitter so we can see what you came up with. We'll do not ready and Jack Do you want us to take our first break to do it alrighty.

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And we are back by the way those Brooklyn slate people good people great people. Yeah, yeah, you know, they they donated slates to our very first fundraiser Del Posto years ago, early supporters of Mo FET. They're nice slates. So yeah. I wonder what I wonder like, are they like, I know what those slates look like. But I wonder whether they do like slate for pool tables to not them. But the family you know what I mean? Or whether they do slate for like more like, like, shingles, like slate roofs and stuff like that? Yeah, not sure. I don't know, do you know stars that if you try to move a sleep pool table, you will totally ruin it. I really, I did not know that either. I thought it was the kind of thing where you could just get a bunch of knuckleheads, like by the use pool table, pick the sucker up, you know, because you know, I'll pick it. It's not that I'm weak. I'm physically weak, but I have so much internal are kind of like a deep seated simmering rage that I can pretty much lift anything. You know what I mean? Even though I myself am physically weak. So I just thought I could get you know, a couple people like that. And like throw it in something and drive it around. Apparently, just picking one up I'll totally hose it. Like the slate like slates and like three pieces and it'll break and it'll never be the same again. So when a pool table is moved, it's completely disassembled and then reassembled including the felt and everything or it's not really felt cloth. You know what I mean?

You can move the Brooklyn Slade pieces, though pretty pretty easily

in contradistinction to pool tables, right? Brooklyn, Slate pieces are easy to move unless you're moving a couple 100 of them around to a MOFA head. They remember that they were like oh, yeah, that slate that that box is heavy. Anyway. So back to some questions. The aviary did a cool Martinez variant about a year ago with a Maraschino liqueur ice balls that gently melted gently melted what song Am I thinking of gently melted? Gently, silently. I'm thinking of silently sleep. That's like a Simon and Garfunkel somehow gently melted makes me think of Simon and Garfunkel? Which your pro right surprisingly, you liked the Garfunkel in the Simon me to altering the drink and adding to my overall enjoyment of the cocktail as it dried out. I want to read dried out melted out probably. Anyway, any idea and how this might have been done in any way to replicate it without liquid nitrogen? Well, I happen to have gone to aviary and I'm pretty sure that they don't use liquid nitrogen for this trick. The way that you used to get kind of hollow spheres of stuff is you take water and you would put it you at well you would blow up a balloon partially and then you'd put water in it and then you'd throw that balloon into ln or whatever and you'd spin the balloon and spin it fast because it's going to shrink because the water although maybe they just do it full. I don't know. Maybe they don't have Aaron in which case it won't shrink smart math. Maybe I don't know it probably anyway. So you spin it Right and then you're getting a layer of ice all the way around the balloon and you know how long you're going to spin it, you spin it and spin it, spin it. And then what you do is you take the pop the balloon off of it and now you have a sphere of ice and the inside still liquid then what you do is you take an ice pick or whatever, and then you could go that was my noise and then you go pour the water out really inside

says While My Guitar Gently Weeps.

Oh, that's it. That's it. Why am I getting well My Guitar Gently melt anyway. So you stick the stick the ice pick in good quick look it out. And then you can fill it with whatever you want. There are some caveats because it's going to melt the stuff out of the inside. So storage is an issue I would do it you know, relatively quickly, they then refreeze a plug over the hole and do it I'm pretty sure this is how they do it right. But they don't do it with liquid nitrogen. Last time I was at aviary, they do it with Polly science, a circulating chiller that chills liquid down to I didn't see I didn't notice what temperature they were running their circulator at. But that's what they do, what you could do at home is crush ice very fine. And then add a not a little bit of salt, a lot of salt, like on the order of a quarter of the weight of ice in salt, like salt, but you want it also to be kind of liquidy right, you don't want to be chunky solids. That's why you want crushed ice, water and a boat well but don't add water right away because you know, you're gonna get some meltdown and a boat ton of salt, you stir it up, and it's gonna get preposterously cold, and then you could probably do the balloon with water spin, it will freeze it's gonna take you a little bit longer, but you'll be able to do it if you immerse the balloon in and spin it around so it stays nice and you know, evenly whatever and you should be able to do it that way. Third, every year I make several batches of regions punch for my holiday party I was thinking of adding a specification technique and attempt to add a festive flavor. I don't know I wouldn't add a specification festive flavor I go straight but I'm still going to answer this question. I was thinking of something like slightly diluted Angostura syrup balls. Like people know I don't like I don't like little balls, you know stars. I don't like little balls. What technique would you suggest a mineral minimize flavor, thievery and maximize stability. First of all regions punch. So here, this is by the way I'm giving you David wonders his recipe for regions punch off of an Esquire article he wrote, thin cut the rinds of four lemons, one pint T 12 ounces, superfine sugar, six ounces lemon juice, one and a half cups orange juice, one cup pineapple juice, one pint brandy, one half pint dark rum, two bottles of Brut champagne stars and has perked up movie campaign. Slices of orange slices of pineapples. Put the lemon rinds into the tea while the latter is still hot, allowing them to steep together add the sugar set aside to cool and cooled at the fruit juices and the liquor. The cure or liquor actually plays in a Punchbowl with one or two large chunks of ice, adding the champagne immediately before serving garnish with orange and pineapple slices. Now, this is day one, which is note on the official recipe. If you were to cut the brandy in half, lose the Roman pineapple juice and pitch in a bottle of Madeira, your fellow creatures would not turn up their snouts. I think that's probably a good addition. Now, what you want to do here you're trying to throw Angostura balls into this right? So if you want the Angostura it's a punch. First of all, it's a punch. We mentioned this punch. So that means if you're going to do a traditional it's going to sit around, it's gonna sit right so now you have a couple of choices. If you do standards, verification, the Angostura balls are gonna go solid, and that's going to suck there's going to be little balls and that kind of a flavor if you use algen and go forward right even if you were to you could do like Jhelum, very light. Excuse me, very I'm coughing like a lunatic today. It's the sweet weather we're having. You could do like a very light gel and gentle and they would still have some flavor and go a little bit larger, you could drop them but again, and we're talking to light like you know, quarter of a percent or less love low as low gel and so you get that nice brittle and flavor release but they're going to melt their flavor out relatively quickly. By the way, you're going to make the balls beforehand, you're going to want to store them in Anglo syrup themselves, so they don't leach flavor out. But you're going to be looking at at that kind of a problem. It's still going to be solid if you want it to stay liquid right, then you're going to have to do some form of reverse alginate and to do reverse alginate you're going to need to add presumably you need to add calcium to the Angostura thicken it quite a bit with sugar or whatever else and then drop it into a relatively thin alginate bath let it sit long enough. Pull it out and then put it through a calcium water bath to rinse off the rinse off and slash set the algae on the outside. You don't have to add calcium in the first bath although I usually rinse off in water and then in calcium, but if the balls stick together then you're Sol but this way these balls will last forever. If you store them in Angostura with a little bit of calcium in it, you can keep these things forever. and they will stay liquid on the inside forever. But here's your problem, one of two things is going to happen depending on the density you choose for it, they are either going to sink to the bottom of your bowl or they're going to float to the top of your bowl, neither of which is necessarily what you want, right? So how you're going to remedy this? Well, you can't unless you want to make a gel and fluid gel out of the punch. And now you've you've gone beyond where I'm going to even cosign even temporarily on this on this because like, by making a fluid gel out of the punch, a whole thing's going to shake like a bowl full of jelly like Santa is barely from that night before Christmas. thing used to read that on your kid. Like that pump. I used to have it memorized. I don't have it anymore. I just remember there's sashes. Remember, he throws up in the sash? Oh, yeah, yeah. You can be at the time. I didn't know what a sash was. That's why it's stuck in my head. I would say it every year. I was like, I have no idea. But you know what? Too lazy to look it up. You know, I'm saying it's like my son DAX sake. What does this mean? Like, go look it up. He's like, No. PS some friends of mine. Were traveling from our home in St. Louis to New York, and visited Booker and DAX on my recommendation. They loved it. I don't usually recommend places. I have myself not visited, but I felt confident you would deliver. Thank you. BJD. Thank you. That's very nice. I appreciate that. Okay, now got some more. These are actually new questions. We got new questions in how much time? Do I have? 10 minutes. Yeah. Me. Alex writes in Hello, Jack, Anastasia. Hey, yeah, right. Nice. Thank you for the show and everything else. I've listened to just about every back episode over the past few years. And I've heard your comments about pressure cookers that don't leak any steam as being better. But I cannot recall ever hearing why I have some guesses, but I would rather hear your reason. And he says and if it's a slow day and you have time for another question, we spoke about Ultras bursts M versus three a month familiar with them besides being pregelatinized? Starch, but how are they different from one Dre? And what am I missing out by not using them? We'll get into that one next time. If Jack if you can have someone remind me to get to get that question. Next week, I'll get that one next week. But as results, the pressure cooker the interesting answer is I have no idea. I have no freaking idea why it makes a difference whether the pressure cooker is emitting steam or not. And you know, I just don't know, you know, because it's really well, it's, you know, the volatiles are coming out with a steam and that's what's ruining it. Right. That's what you would think no stars. Is that what you would think if you actually care to think about it? Yeah. Yeah, right. Yeah, probably if I care to think about it. But interestingly, this the pressure cookers that let off steam fared worse in side by side stock tests. And this is just stock by the way. And by the way, I think I did veal and chicken. They fared worse than an like an open standard stockpot. Now, you know, that thing is open and the volatiles are leaving all of the time. Right. So if it's the fact that it's volatiles leaving, then why should an open pot be better than a pressure cooker pot unless it's a different kind of better that you know, like it goes, loses so many volatiles that it comes back through. But that wasn't my impression. So what happened was, is that for years, I've been making stock and in my pressure cooker, which is a coon recon, which doesn't, which has a spring and doesn't make steam, and I was like, this is better way of making stock. And then, you know, I went to go write the blog post about how the years ago, you know, I went to go write my blog post about how awesome pressure cookers are and how they're so much better for stocks because the stocks are Browner and faster. And they just taste inherently better because there's more extraction and more meaty flavor and more and more better. Bah, bah, bah. And I used the FCI is crappy pressure cookers, their crappy $60 pressure cookers that were blowing steam off the entire time they were doing it. And this was, by the way, just a formality because in my head, I'd already the pressure cooker was already better. Blah, blah, blah. So I made a traditional stock and I made the pressure cooker stock and I taste them side by side. I was like, what, what, what the traditional one was better, like by a good margin. The the pressure cooker one was darker. But the traditional one had like a much better flavor. Everyone agreed and it wasn't just because onion is really softened. For instance, in a pressure cooker, or sweetness of carrots magnified. It just wasn't as good. How's it to watch? Like, oh, like my entire world was like kind of like, thrown upside down for a couple of days. So I did it again. And again, the traditional one. And then I was like you know what, you know what? I'm bringing my pressure cooker into work. So I brought my pressure cooker into work. And then I did three I did traditional. I did my pressure cooker that doesn't vent and I did their crappy pressure cooker that vented not going to say it was a failure but it was and then no offense to them but it steams whatever. Anyway, so like I did the test and then as my pressure cooker easily be easily beat traditional and way, way, way, way beat the venting pressure cooker. And I ran the test a couple of times, and we always got the same kind of results. And so and I also ran it in a different kind of ceiling pressure cooker, the American Cancer, which also seals,