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 program is brought to you by Kane Vineyard and Winery a Napa Valley winery committed to respecting the soil and dedicated to the creation of three Cabernet blends. For more information visit Kane five.com.

I'm Greg Blaze host of cutting occurred. You're listening to the heritage Radio Network broadcasting live from Bushwick Brooklyn, if you liked this program, visit heritage radio network.org for 1000s More

Hello and welcome to the Dave Arnold your host of cooking he is coming to you live every tuesday from roughly 12 to roughly 45 to 50 on the heritage radio network in Bushwick, Brooklyn. Join as usual with Anastasia the handler Lopez Jack in the booth and special guest on today's show. Nick one I do Nick You have to talk into the mic we're just gonna sit there and he's gonna shake his head so next special mode of being guest it's it's gonna be to lean back and go you can't see it but imagine someone looking back at closing their eyes almost not 100% Just back and forth now now. Anyways, so Nick was originally we met him at the French Culinary Institute he was one of the tech interns then go went went to work at som How long have you worked at sambar for the first time if you're killing me brother two years and then for some reason he does where you were to go to grammar C or something like this and then he went out with you went to classic Chris concentrators place encounter the no longer no longer extant in content Chris has a new restaurant and now for some reason that escape Plus he's back at sambar right right as

listeners have no way of knowing if this guy's really in the studio. Yeah, no,

he's been cooking making him up. It's

like an imaginary friend you know,

you know what, he's gonna have an imaginary lunch after this. Like imaginary imaginary pizza. And then he will then become my imaginary friend.

The imaginary pie here is not that good.

I'll say Oh, calling out their imaginary pie. What what varieties of imaginary pie they have here there's there a few Yeah, yep, that pecan pie? or P can match we already went through some the air pecan or pecan? Pecan pecan, because we're northerners I think if you're from the south, isn't it pecan if you're from the No. Or is it the other way around? Is the P canopy from the north and pecan if you're from the south, but we had a discussion and I'll have it till the day I die. goop are nuts, goop or nuts, Jack goop or not.

I don't even know what that question is. How

do you not eat pecan pie stars.

Oh, Goulburn Oh, nuts.

Nuts. I in a variety of pecan pie, you don't like any variety of pecan pie is because you don't like pies because you don't like crust because you don't like biscuits because you're bad. Yeah. What about just a feeling? Do you like pie filling?

I don't like nuts.

Deez Nuts. There it is. deez nuts. I have to get the audience. Do you know that there is a? Well, there is a company. First of all, our bar manager D is making a drink, I think with nuts, and it's going to be called Deez Nuts. And there is a nut company, a legit nut company out of Louisville, Kentucky. And I saw them on Twitter a couple of weeks ago and they're their Twitter, their thing is deez nuts because D and they so nuts. Well, D apostrophe s nuts. So it's very similar except for the Z of course, you know, whole groups of people enjoy using a z instead of an S. Jack, I would imagine you might occasionally Mamata Z guy. Come on Jack back in the day. Yeah, sure. When you were downloading when you were downloading programs where they Where's?

Yeah. Wow, what a reference. Yeah,

yes. Wow. Try to keep current on on stuff and like 10 years past, like, I'm very current on what was going on 10 years ago. So it's our first time back from Thanksgiving. So stars actually had a question. I don't know if I was supposed to say it's from her or not. But it's the first time the star she has ever written a question.

This is big. Oh, maybe she was

before and just not told me? Yeah, maybe you just ignored her like, talking? Oh, gosh, it totally busted him. So here's the first I know of questions from the Stasi. When your friend is over cooking a turkey at his house, his house remember? Can you tell him to take it out of the oven or give him any type of direction? Especially if he thinks that Turkey needs another? Our etiquette question? Well, it's netiquette. Like we've answered adequate questions before here on the radio, like regarding whether or not you're allowed to mess with people's tomatoes, and then we got Daniel and as a result. So here's the thing, first of all, it's a tough it's a tough call. I think a lot depends on how much gravy they're making. How much gravy, were they making? A lot. Three, three votes were okay. And were they giving you sharp knives? No. Oh, well, where are their mashed potatoes? Yeah. So you could conceivably take each piece of shoe leather. Slice it into tiny little niblets surround the nibbles with mashed potatoes, and then drench it in gravy and choke down one slice and you're out. And you don't have to deal with the leftovers because they're not in your kitchen. Right? So it's not your sandwiches that he's doing. Tonight? I don't think you can say anything to him. I think maybe you can be like, I think you're allowed one of these shoulders go up. He goes aside a little bit. I mean, maybe maybe it's done. I think you're allowed to you're allowed one of those, you know, I think maybe you know, I think maybe it's done, because and then like if you really good friend, you're allowed to say, Listen, you know that little bit of the meat near the thigh that you're worried about is not cooked. It's really not that big a deal. We can slice that off and just pin it later. Really, you don't want to overcook the whole breast and the thigh and the rest of the leg and stuff like that, for the sake of that one little piece of meat down by the thigh that we all know, worse comes to worse. I just cut it off, throw it in the microwave for about a minute and a half. And that little that little nugget of meat is done. Right. No one ever gets down to that part of the turkey anyway, except for my house. Oh, yeah. But my point is that, that you're allowed to say then if they're like, then Alright, that's it another hour. And just you know, I heard you got busted because I asked you about this. I was like well, the one good thing about a badly overcooked Turkey is usually the skins pretty good. Right? But

I didn't get any skin. Oh.

Do you know Johnny hunter from from the underground food and meats collective in Madison, Wisconsin. We visited a while ago. Great folks. He did the bionic turkey. Sweet biome and Turkey lives on he, Nick if he was to ever speak did that once with us? I think maybe twice. He did it with us twice or once. Just once. You didn't come to do it at my house with me. No, you were in San Francisco at the time.

I think you brought it in to do this to circulate it FCI but

no anyway, so I've done about a turkey I think three times now. But Johnny did it and I was awesome. So he posted on Twitter. So go look on Johnny Hunter's Twitter account for his bionic turkey or I retweeted it if you have my twitter at cooking issues. I did not do the bionic turkey this year because I wanted to go super simple this year for me super simple. So what I did was I went to the POJO vivo place of 117 Street between like First and Second Avenue picked up my life Turkey they didn't have the wild turkey of reasonable sizes time that you know the you know what holiday style they only had the little ones and I wasn't going to feed all those people with like like a 15 pound turkey live. That's like 12 pound turkey in the real life that's like It's like me He agreed. Anyway, so I got the live turkey let it rest today, right? I suggest people do this is the easy, the easy height the easy complicated it is the easiest complicated Turkey I've ever done. Then you know how when you teach you to bone out birds you bone out like you cut down the breast and you bone out so that you then roll it back up. But usually you don't cut the you don't cut down the back of the animal. You know, I'm saying Nick, right. So anyway, so this one I boned out by cutting down the back of the turkey ripped out the carcass ripped out the thigh bones left in the legs. Are you believer in taking out the wishbone before you bone out of burger not Jackie peeps, that's just preparing for all of you out there. Jackie peeps always takes the wishbone out of the bird before he does the which I think makes sense if you're going to carve the breast off of it, because then you don't lose that little bit like where your knife goes around. Neil's never used to take the bone out. I can't decide whether I like taking the bone out or not. Now it's just a habit. You take the bone out or not to bone out so you lose that little nugget of meat. You can you can put the knife in the other side. Yeah, you can come at it with a knife angle. My kids for the first time this year did the wishbone Booker last. Dax was super happy because DAX knows the grip up high and like Yank hard trick and it snapped it off and left book with this little stub of wishbone. And that was like, like run around the house of the wishbone. I was like you're not going to get like they both wish for crap. You're not going to get neither more like you know, I want like, you know, a candy bar or some crap that I might actually get them. I bet Booker wanted something you're gonna get for him for Christmas. No, they both wanted like $1,000 a day or something like yeah, something stupid that you're not going to get out of a week people need to like, like, is it that? I'm all for dreaming big, but don't dream stupid. You know what I mean?

What if you just wish to win the wishbone competition?

For next time you mean or like like a retroactive wish? You're like you want as you pull it? You've won? Exactly. So yeah, that's why I like Nick. Nick stratification. Yeah, sweet. I love that Done. Done. I want done and granted one granting anyway. The Simon wind grant. I liked that. So anyways, so had the turkey so now you have the bones. The great thing about burning out of Turkey it says billion times say one more time you have the bones to make the stock. So you bone that sucker out. Dry salted stick in a Ziploc bag. Now the turkey fits in your fridge no problem. No problem in a ziploc with no bones. Big Turkey fits in the fridge in little crisper drawer anyways. Salted sitting overnight, take the bones roast them off but extra bones because that's how I am made the stock in the pressure cooker de Kooning recon no venting. Let it come down. Then the next day when I made the I injected the stock into the I salted took some of the stock boil it down salted it up, injected the stock into the into the breast meat and the legs and stuff not water stock. Then with a meat injector, then made the stuffing plug. Right the giant stuffing plug carcass shaped stuffing plug circulated that at like 80 Celsius to heat the whole stuffing plug up like sterilize it, pasteurize it pretty quickly and and heat it through. Then use that as an inside heater. draped the turkey around the stuffing plug like based edge boat ton of butter on it and threw it in the oven. So was cooking from both sides at once using the stuffing plug as my heat reservoir. Turkey weren't as like one and a half two hours done. And and other advantage is because the skin is wrapped around the side. Really you're cheating and you're putting the skin that is underneath. Right on the bottom at the outside. All the skin crisp, crisp, crisp and delicious. Yeah, anyway, as opposed to stars is Turkey and Jack's turkey. Did you have a witch? Doctor? Nick How is actually Jen like this even better than bionic Turkey. I don't know whether it's just because there wasn't the headache of me frying or what?

No, it's definitely the reason Yeah.

Nick, what did you do a turkey?

I did not do turkey. What do you do? I went over to Mindy's place for Thanksgiving dinner.

Oh Mindy. Well, who ran the intern program for a long time? How was Mindy's Turkey? It was good. Yeah. What'd you do?

Straight regular roast. I didn't have to tell her that it was over cooking because she knows better.

Right Then does that mean because she did but she did not overcook it. No, Turkey was good.

Yes. Gravy I made the gravy so yes.

Was that you roasting bonds and so on and the day a couple days for Thanksgiving? It smelled awesome like turkey stock and so on.

It's probably because you're making boatloads of turkey gravy.

From Alright, so enough of Thanksgiving. I don't think I have any other Thanksgiving things report anything else a good or bad on Thanksgiving?

Because at the end of things we can talk about Thanksgiving now until next year,

we can talk about a jack what he wants to talk about. You want to talk about Thanksgiving. No,

I got nothing. Thanksgiving Thursday.

So another thing I want to say you guys seen the movie The jerk? Yeah, yeah. You seen the jerk? Yeah, so stars. For some reason. The Stasha like, likes to claim that she's never seen any movie prior. To like 1995 She's like that old like meanwhile, like, I've seen like, you know, movies from the 20s 30s teens, so like, like, especially any comedy movie in like the 70s or 80s. She's like now what stripes who's Bill Murray was

saddles and stripes and great movies and like seeing them all. In the jerk. I can't believe this. One of my favorite movies is Young Frankenstein. I know that it's a great movie. I am really angry right now.

You sound it because I feel like Mike Dukakis? You're telling Mike Dukakis? Yeah, yeah. Anyways, but you haven't seen the jerk now. So you'll enjoy this stuff. You're silent. Like make a fake silent imaginary silence. Yeah. Oh, wow. Whoa, she just gave them harsh anyways. So in the jerk, and I'll tell you why I feel this way. And mustache will address in the jerk. There's a famous section where Steve Martin is the lead character in the jerk. And he's an idiot. He's not just a jerk. He's an idiot, right? So at one point, he's working in a gas station and the phone book comes he's like, the phone with my name and print the phone looks finally like like Grace, that's gonna happen to me. My name is in print. I'm in the phonebook. The guy's like to hell, you're in the phone book. And then like literally the next scene is like a psycho sniper who opens the phonebook in a random page and goes like navan are Johnson typical bastard and then like goat drives out in the truck and tries to kill Steve Martin at the gas station with like a sniper rifle. Right? And so it's like, you know, classic like guy thinks he's getting somewhere. But really, it's stupid, because who cares about where they are in the phonebook. But that random thing does happen to shaft him in life. And so that's where I'm living right now with Amazon. So like, what's happening with Amazon? So like, I'm like, Oh, we're in Amazon. My name is in the phonebook. And like, because we have a series all supposedly on sale. Amazon hosed us how hard it was, by the way, Sears always on sale on Amazon, right? But they like they like no one understands what the hell's going on. Rivers, we have something going wrong with Amazon and the Sears all like everyone is like, it can't be Amazon. Amazon is a well run large company. And it must be you guys who are incompetent, stupid. And like, No, you don't understand people, right styles people just don't get how crazy persistent. Well, that's also true. But like, like the fact that matter is like, it's like, oh my god, I can't even get into then. So Amazon hoses us and they say that I'm not going to sell the Sears I was on Black Friday even though we swore on a stack of Bibles that they were in stock, which they are they're at Amazon's warehouse. Stars and I are up there at midnight, you know Thanksgiving like well, she was I don't know what an hour early or some crap 11 Because Ohio's on our timezone. Anyways, so she's like, she's there and like, we're like, and what? And like, they wouldn't let his cell live. That was it and like to start some idiots like sin is in the group. So they're sleeping too much Turkey they meanwhile mustache are up at like, midnight. Try it like they thought we fall asleep. And we're sitting there like, What the hell, what the hell and Amazon even though all of their customer service is not in the United States of America, maybe they have like five guys in Washington who are in the United States of America. Right? But they have a boot ton of people who are customer service who have nothing to do with the United States of America. Right? Yet those guys also get Thanksgiving off. What the hell is that about no customer service on the Thanksgiving trying to get this stuff selling

by that time? It was Black Friday, though, would you would think Amazon would be

on top of. Right? So so they're like, Well, you can't and then like all of a sudden, he says all gets flagged as a hazmat device. Meaning that it's hazardous material. Because in the it uses the word torch I guess or gas or something in the text. So the computer because they have some sort of like dumb NSA algorithm like searching it for like terror and hazmat craps like, yeah, this might be hazmat. So maybe we shouldn't sell this thing. So bang, and then it says could take maybe 40 to 48 hours for us to look at it. Maybe longer. So we're like, What the What remember this? So I get a get a guy on the phone at eight when they opened up in the mornings morning. And he's like, Yeah, you're you're pretty much shafted. He's like you have one option. He's like, I was like, they're all in your warehouse. He's like, Yeah, so here's what we're gonna do. We're gonna put it on sale on the Amazon website. But really, you're selling it not us. I was like, what? He's like, Yeah, you're selling it, not us. I'm like, what does that mean? He's like, Well, it means that you have to ship it. I was like, Yeah, but you have all of our sizzles. And the guys like, yeah, no. So what then you'll have to do is you'll then have to make your own separate order to ship out from our warehouse, as your own self to these customers. So we're like, I was like, what? So then if you're going to if you're going to accept an order, and then you're going to let me ship the order from your warehouse. Why don't you just take the order and ship the order? They're like, No, no, and there is no this is what people aren't going to believe they're not going to believe this. There is no way on the computer to say hey, Amazon, this chunk of 300 orders that you got in right this chunk, right? They really those are your orders can you just ship them out and track them? No. And when you when we use Amazon to ship I'm sorry, this board I have to get it off my chest when you use Amazon to ship as like as we're a seller. They don't guarantee they're going to ship it out in a reasonable amount of time. Even when you pay expediting, which I did for all of the series also got ordered I pay the extra expediting, I totally hosed because I didn't want people to not have it prime speed, right. They don't guarantee that however, the orders that they took in your name and gave to you, they expect to get out in a reasonable amount of time. And you get dinged if you don't get them out. Or hate them. And then in the middle of this, and this is where the jerk really came to my mind the phone book, they also ran out of stock on liquid intelligence for no reason. Even though I call my publisher and it's been sitting in the warehouse waiting for their pickup for like a week and a half that copies of liquid intelligence.

Did they not get an interview, it was after thing they didn't do the interview with their

publisher, they should know how to get a book to the whatever anyway, so yeah, for some reason, like I got I got I got randomly selected in the phonebook for like singling out by amazon.com I'm, I'm Bezos, his random whipping boy of the day. Enough of that. So anyways, we got some questions in other than the stock just Turkey question. So let's jump in. I'm going to do in reverse crap. I'm not going to do yet last week's now because they're not on my phone. Now. I'm going to do this week's and I'm gonna go back like the first question. You like the first question? All right, so I'll do it. So now you get to know what Anastasia likes because she apparently likes this question. From Jeff Moore in Jersey City. It's your jersey. Anything for Jersey? No love for Jersey City. Jack and he love for Jersey City. Jesus. Wow. Wow. He's like won't even pick up the mic for Jersey City. I think maybe he's in the bathroom.

I'm here. There's no love.

I'm gonna get some love out to Jersey City. Why? What's all the hate on Jersey City? What's the love? Wow. Dan. All right. I'm enjoying the liquid intelligence book, but I was wondering oh, this is why sighs you're such an evil person. This is gonna give an idea of how evil Anastasia is people she just loves to break them. Like Like, she loves to break them If she had him, she would break her own because she loves to break them so much. I've been enjoying the liquid intelligence book but I was wondering if there's a published errata list so I can mark up my book with any corrections which have accumulated so far. I haven't been able to find one at the publisher site or at cooking issues.com nor have my attempts at Google food founded Google food that she she used to work at at sambar and a PDT Karen foods her name not Google food but now Google foods found it for me thanks and keep doing what you do Jeff more All right stars. You evil person you only likes it. You remember that song or that group? Garbage? Yeah, I'm only happy when it rains good song. Yeah, that is Natasha that is that isn't sad. She's only happy when it's complicated you know? Yeah, feels so good feel so bad she's only happy when it rains so what was the question again published erotic Okay, there is not I am thinking of printing up a sheet though to carry around with me and maybe give to the publisher so the basic there's nothing the only thing in there that I know of that actually would affect a recipe is in the Manhattan's for to the vermouth is written down as a fat three quarters of announced and I think it's a fat one and three quarters I think is that thing I have to look at exactly what the thing is, but the middle leader number is right. So if you follow the milliliter number there but go look at the Manhattan's for two and that number is wrong. The other main issue, the issues that I found is that in the classics cocktail section at the end with it, where you have the chart of all the things they they was some somehow they the the acid numbers got messed up in the befores, but not in the after. So it's not going to affect the recipes except for the vermouth listening in the in the double Manhattan experiments. I haven't seen any, like irata that actually mess up the mess up the recipes. I will say in the in the reprint I'm probably going to lower the frozen the frozen daiquiris, I might gonna lower the lime juice a little bit, little bits, little bits in retrospect I might lower a little bits.

So there's nowhere he can go.

I just gave it to him. If you're listening, I just gave him the answer. And then like in the next one is like there's no printed sheet yet. Oh, you know what? I think you should call him the Stasi. I'll give her your cell number over the next radio program and you can call her for the irata list. How about that? That sounds like sounds like a good idea. Yeah. I give you a hint. It's in California. So it's like she still has like like she still has his first cell phone she got when she was like like 12 from Covina, California. She still has the area code. My first cell phone was in New York City so I still have like an honest to god New York City cell phone and a half since but you know what Booker actually wants a three four whatever it is instead of he has a 917 he has 917212 Yeah on your cell phone. myself How the hell do you do that?

Some place in Queens?

Like what I mean? Like you go there, you're like, Yo, give me 2212.

That was young. I don't know they were just like you want to into and I was like yeah,

for sure. Do you pretend to be Manhattan forever?

That's right. Yeah. Yeah. Anyways also never been to Jersey City really sure it's great place. We've been to the Hoboken. Not really I don't spend much time in Jersey.

I was once I had to go to Hoboken. Mozzarella is great there. By the way. We talked about my show the mozzarella, there's great and worth going to read anything that Josh Ozersky wrote about mozzarella and to find us suggestions there. But the only real time I spent there other than that was back when I used to work at the lawyer's office. This is how little work that we did this is before Powerball was in New York, they literally put me on a train to go by the Office of Powerball tickets in Hoboken. Wow, keep in mind, I was their computer consultant. So I was like, theoretically making a decent wage, you know, more much more decent than I have made sense. And yet I like I was put on a on a train over to Hoboken to buy lottery tickets. We didn't win, which we didn't win. I don't know where the where the effect. Okay.

Can we take our 62nd spot very quickly, so we have more time. All right. Okay, here we go.

It is so exciting to have this new medium

hosting after the jump has been a huge part of me transitioning from being a blogger to somebody who has sort of real important conversations with people in real life.

My show I kind of describe it as an audio trade magazine.

I learned a ton from the guests every week, whether it's restaurants, bars, all the hosts at Heritage all come from different perspectives.

Everyone should be listening to this if you're interested in conservation and, and practical approach to renewable food sources, you know, not this big industry,

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your support to keep these conversations going to donate visit heritage radio network.org backslash donate,

we need your support. Give us your support, right.

Yeah, that was a simple

that's a you don't talk like that though. See it? Like you can never judge what someone actually sounds like based on my invitation. Because that's my like, 80 year old lady from like, the outer boroughs and your jacket is the impression Yeah, well, I don't know. I just like no, it's like I don't know. Now my normal Jack impression is using my normal voice. I don't really have a you don't have like, you sound normal to me. So I don't have like a real impression for you.

Well, it's giving Tuesday, so if any cooking issues listeners want to donate. That would be awesome. Show your support if you'd like the show.

Is tomorrow giving Wednesday? No, actually, Nick

decided what tomorrow was less tomorrow. You can't see it. I can't see I can't see it on the radio is SC Wednesday. Sa Wednesday. No s sa s been another word match dash y

Wednesday.

I don't know I don't even know. You'll tell me afterwards. Okay. By the way, I know what I forgot to talk about people. WD 50 closed I went on Sunday to the final the final meal and they had like a family meal party yesterday they already taken down the neon sign and the manera and said but he's ending on a high like at first I was like you know because I talked to some people but I was like oh he's ending on a really high note there's no better reason to have to enter a restaurant than they're going to knock the building down and they paid you you know money to get out you don't I mean they're like they paid you a bunch of money to give up a successful business so they could knock the building down and build like an ugly stupid high rise right it's about the best way to leave a restaurant you know and But still when you're there and then you were like oh my god it's a restaurant like all these people now need to have find new jobs I spoke to a lot of people like you know I think a lot of the folks there have you know found other good places to go but you know, I hope they all have wished wish everyone from WD could future great restaurant and of an era Okay, hello, David hammer emailing. You live from Putin's new Byzantium Moscow Russia. Do they have like, like imagine like, they should have announcing like that over there. Do they? I'm not gonna do it in my Russian accent though. I haven't Okay, fake Russian accent anyway. Congrats on the new Well, he's not the guy is right. He's not Russian though. He's English. Anyway. 80s named congratulations on the book. As I read it. I can hear Dave's disembodied voice in my head which worries This Englishman? Yeah, right worries Nick to Nick's got like a like a Dave voice face which is similar to anastasius Vegan face on right now. You reignited a reignited my need for a fuse that center fuse for those of you not in the know. On this post below. You mentioned that the size of the Schwann three liter rotor affects the GS pulled versus the light or champion e dash 34. So the e 30. For those that you 33, maybe see 34. Now you know things get better. So the the deal is both of them. I think actually the Xuanxuan goes at around 4000 rpm. And the little guy goes at like 3000 and change because it's run off of an induction motor. And that's just the speed that it runs. So here's the deal, like, you can't the rotor size does make it let me finish your question. However, how can i Or where can I look up and work out what a 1.2 liter 4000 RPM one benchtop fuge does, is there a simple equation between mass rpm in time that I need to know? Well, mass doesn't matter mass and matter, mass be irrelevant. The only things you need to know are the radius of your rotor and the speed at which the rotor goes in rpm. And yeah, you look up, just look up on the Wikipedia RC F that's our like Richard see like C F like F stands for relative centrifugal force. And basically, you need to know the mean rotor, wherever they're going to take as the rotor diameter or radius depending on to look at it, usually in millimeters, and then the speed and rpm, and it'll calculate the relative centrifugal force for you. And there's, there's like JavaScript calculators all over everywhere, because this is stuff that people have to do every day. So then he doesn't even know the radius of your rotor, which is easily findable on any one of the websites and the thing, but here's what I'm here to tell you. Well, for a given bucket for a given rotor, the speed of the centrifuge is super important, because it's the number of G's that are gonna determine what the separating power of the centrifuge is. However, it's not the only number that's important. So on a spinning bucket rotor, right, you need a relative which is what we have with the with the with the one with the big one that I use, you need a relatively high number of G's, not to clarify, right, but the you need a relatively high number of G's, to compact all of the crap into the bottom of the bucket and have it so that when the center fuse, stops, it doesn't refloat up back into the stuff. That's what you need all the extra G's for over the first like, you know, that 2000 Right, the extra 2000 G's that you need. And that are really just a smash the pellet tough so that it doesn't resuspend when you spin down. And that's also why you need to spin it for like 1015 minutes, and not for five minutes, because the stuff is really clear inside like three to five minutes, but it's just not densely packed in the bottom now, like how well it packs is dependent upon a couple of things. One is the the speed of the centrifuge, the number, the amount of G forces it has, but also how far the pellets needed, the particles need to travel through the liquid before they smash and for spinning bucket rotor, they need to travel a relatively long distance. And they're getting forced directly into a big flat plate. So they need a relatively large amount of force to smash them down into a pellet into a puck in a in a fixed angle rotor where they where the sides of the rotor are at an angle and the liquid hits them and then the the the particles hit the sides and then slide down. Those things kind of grind the particles into a pellet faster. And so they can work with a lower GS. So a fixed angle rotor is going to give you easier clarification at lower G's and a swinging bucket. But swinging buckets typically going to have a higher capacity. Does that make any sense? Yeah, hope that helps. I found things I want to take a picture instead of helping you guys with your questions. It's wrong. It's wrong. Okay. And okay, that's it for them. We're gonna go on to last week's questions, which I'm going to call up you are you want to say anything, Nick, while I'm looking at last week's questions. The answer better be yes. Or I'm going to I'm going to do terrible things to your pizza. Just terrible things. Nothing. You're a bad person. You're never invited on the radio program again. Never, never. Okay, so the last question we asked was the pretzel one right. We talked about temping last week or two weeks Yeah, yeah, we did. We talked about can man maybe we got maybe we got everything right out it. No, that's like we know we missed a whole bunch. Oh, I know what happened. They never made it onto Dropbox. I had to send them into the into the into the email thing. All right. All right, people I apologize. And since Nick is such a low quality human being, you know what, before we came on when I came in late because of my bike, and he thinks it's freaking hilarious. I'm going to hit him with I'm gonna hit him with a lead pipe as soon as it's over. But he's telling all kinds of stories back from the Yeah, yeah. All kinds of stories about like, you know, me hitting him with lead pipes. How much I can hit him wish I could hit him with a lead pipe. Here we go. Okay, so we got the lemon sorbet question and we got the ramen. We got the salt we got the 10 pay If we did not get to freezing right did we did we talk about freezing depends on what it is to gin and juice with the freezing No Okay another day here from the UK love your show only stumble across it a few months ago and wish I found it years ago I've been working through the archives and they make great listening Willesden, pottering about in the kitchen pottering. I've heard that a lot and we think says to pro, pro, not pro pottering.

puttering, I'm soldering Mills soldering.

So I know that they maybe it's in the UK I don't know. Maybe you Potter in the UK? I don't spend much time over there. I've already heard a ton of useful information by he spells the English ton or you for the English ton, two ends and an E. No. No. of useful information for listening to you, which inspires me to try new things in the kitchen. I feel I've learned so much that I thought I'd better do the decent thing and help support the show. So I signed up and became a heritage Radio Network member. Keep up the good work. Sweet is from DFW. I have a quick question. I bought your book and started off by making a gin and juice. I wrote a blog post about it. I saw that actually you said what you obviously saw as he made a comment on it. Thank you to the Agora clarification process for the grapefruit is very straightforward and works very well, but takes about three days. That's not really helpful if you suddenly have an urge for a spontaneous cocktail. I was wondering if I can make up a larger batch of clarify juice and freeze it in smaller portions enough for a couple of drinks. How well would it keep in the freezer? Would it lose anything over time? It's already been frozen once during the process. I figure it's worth trying. I just wondered if you had an opinion? Thanks, Dave. W Yeah, you could totally freeze it. So grapefruit juice freezes quite well. Clarify grapefruit juice freezes quite well. clarified apple juice freezes quite well. Clarify. lime and lemon juice. No, not so much. They still taste like poison. Not as much. You know, I did a study of pre mixed drinks that were frozen for a long time versus kept at room temperature. And the room temperature ones did taste more poisonous with the lemon and lime juice in them than the one in the freezer. But the one in the freezer still tasted poisonous to me. You want to save on the same poisonous right like not actually like poison but you know that like poisonous tastes that detergent poisonous? Like real lemon like fake like craphole like 70 supermarket flavor familiar with it. You might know it from such things as like the skinny like Margarita that skinny like Lady Margarita like her that tastes like poison to me. You ever had one of those things? Poisonous? It's poisonous, right? Why have you

done events where it's there? And then they may remember, we went to an event and they made your drink. And they use like stuff like that?

Yeah. Oh my god. No, remember what we threw it away and we had to go get new. And I've had also I was I remember we were at one of these shows. I think it's called The Fancy Food Show. I think it was that one in in Javits. And this person's like, I make I make, you know, frozen lime juice, concentrate lime juice, and I was like, I hate it. He's like, No, ours is really good. I'm like, buddy, I hate it. Like, like, he's like, No, try it. I'm like, okay, and the best I could give him was, it's not as terrible as the rest of the poisonous stuff that I'm used to tasting. Which is true. Which is true. Actually. This is strange. You know how I think limoncello is poisonous. I actually had a really good lead and told you today, I'm gonna be using it tells a cocktail. It's at the bar. Do you like Limoncello? Depends if it's really good. Yeah, doesn't most of it tastes like poison like detergent, like pledge. Next view. Same way with Jackie limoncello guy. It's

either that pledgee taste or like too sweet. It's hard to find in between.

I like it when it's got both the lemon pledge flavor and the to sweet. Yeah, that's the that's the best. That's the best. Anyways, I don't know what the hell he's talking about that so yeah, those things taste like poison. So don't do that. But grapefruit juice, all that stuff is fine. What I would do is if you're going to freeze it, there's a couple ways to freeze it. Ziplock bag freezer Ziploc bags, if you put like however much you want, and then lay them flat on, you know, lay like, close him like you were gonna bag a steak for low temp, put your finger in it and then like let the air out slowly on a flat counter, pinch it at the end, so there's no air bubbles in it. And then just put them on a sheet tray in your freezer until they freeze in a flat configuration. That's the best way and then you can like stack a lot of them in the freezer, you don't have to worry about it and they freeze relatively quickly. And because they're flat, they unfreeze relatively quickly, which is also good. And if you're in a good Ziploc bag like that, you can throw it into a pan of water and just run warm water on it and thawed out without like overheating or anything super quickly. If you freeze it in core containers, it takes forever for them to thaw out and it's a huge pain in the butt. And plus also when you drop a quarter can when you drop a frozen core container. It cracks and there's always like, we here's what always happens. You pull it out of the freezer, you drop it a little bit or it cracks or someone throw something into the freezer and it cracks the core container. You pull the core container out. You don't know it's cracked until it starts firing and stuff starts leaking out delivery. Here's the real problem with that. Not only that, but the stuff that thaws out first is all the sugar and flavor and so all the sugar and flavor leach out and you're left with The crappy ice cube and then you're still going to try and use it for a drink, because it's all you've got. And you feel bad because you wasted all this practice plus time on. So what I'm telling you is don't use the core container. Another alternative, if you know, you're only gonna make a really like couple couple of drinks at a time, it's not as ideal from a storage standpoint, but you freeze the stuff down and ice cube trays, they're never going to get as firm as a real ice cube because of the sugar and whatnot. But then pop them don't even the ice cube trays as a rookie move, pop them out of the ice cube trays, put them in a Ziploc container in the fridge, and then you can pull them out Q by cube, just make sure you measure beforehand the volume of your ice cube trays, so you know how much juice is, is in each cube. And you'll find that if you're decent at it, like your cubes are going to be pretty accurate to within like way less than a quarter of an ounce per cube. And so you'll be able to accurately judge how much juice you're going to add just by throwing certain number of cubes. And then you can do stuff like the juice shape from the book anyway, what if he wants to use a liter container? Instead of a hope? Because he's English? And hearty, hearty actually, in fact, you know, I found out that most people over the world don't have quart containers. Like Like even when I say most people all over the world like San Francisco doesn't use quart containers, they find them to be ungreen. That's a lie. Or maybe an encounter. They used them. But how many restaurants did you go to the you like your friends you went to? And you're like, where's the core container? And they're like, what is that? Is it clean and made of bamboo? Right? Come on. Now. We worked a bunch of events and stars in San Francisco, we can never get freaking core containers over there. I think they're green because you use them over and over and over again. I've had the same core containers. So for years, do you find them to be bad for the environment?