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 Whole Foods Market, a dynamic leader in the quality food business a mission driven company that aims to set the standards of excellence for food retailers. For more information visit Whole Foods market.com.

I'm David volti. Host of the speakeasy you're listening to heritage Radio Network broadcasting live from Bushwick, Brooklyn, if you like this program, visit heritage radio network.org for 1000s more.

Hello, and welcome to the Dave Arnold, your host of Krypton news coming to you live from music. What was that music was

the next song on the plane. Oh, you know what that is?

Cheese, hace all year. All cheese all day here on the radio network with the cheese sound. Hey, speaking of you know, I met the guy who co wrote George Clinton's new autobiography wouldn't be sweet if we what would it take to get George Clinton to show up at the Heritage Radio Network?

Oh, man. I don't know if I should say.

I mean, I don't know. I mean, I would pretty much do anything to get George Clinton here in the studio. Work on it. You know, I'm saying. I mean, can you think of anything? I mean, like that would be like the most amazing whoever writes to us. Yeah, but he would hate it because I would just sit there and like, freak out though. You know, I mean, it'd be embarrassing. It's kind of bad when I meet people like that actually. Yeah, I should probably not meet him No. Joe and as usual with Anastasia the hammer Lopez, you got Jack over there in the engineering booth. And we were missed last week because I was at the star she's so we didn't get a chance to send a special thanking shout out to Johnny and all the guys the underground food collective at University of Madison. We haven't been on the air since that right. Yeah, seems like a billion years ago. Doesn't seem like a long, long time. Those guys are great. We had a fantastic time in Madison. You do like to get those two lakes. What are they called? Don't remember. They're named after the judge sisters right like Winona, and something like this. No, it's Mendota and min Nona, I think are the two lakes really pretty up there. Yeah. Nice place. People Nice. Okay. No walking nice to oh my Milwaukee stars stars and I and Peter from the Museum of food and drink, we were all up there doing a, you know, a museum of food drink thing. So stuff like, I'm not driving, we drove from Chicago, why we didn't find in Milwaukee only God knows we drove from Chicago to University of Madison, because, you know, I've missed demos before where I have like 8 billion connector flights and like the one that we could take, like, there was like, I don't know, some some ping pong of flights that we needed to take, you know, via Omaha or some crap to make it to Madison. And I was like, I'm going to miss a demo. So no, so we drove we flew to Chicago, and then we drove up. So I was like, I'm not driving through the walkie without having some bratwurst. I'm not doing it is that pretty much what you say? You pretty much just like that. So we found this crazy place was called the old German beer hall or something like that. It's modeled on the Hofbrauhaus in in Munich. And holy crap, what a great place, right? Using girl sausage, or whatever it is. And they have this game that we played. That stars you'd like to skin as much. It's called hammer the nail or something like this, I guess, like hit the nail. It's called like, somebody hit the nail anyways, for 50 cents. First of all, you go in there and you and you know, the waitress was very nice, didn't understand why I didn't understand this concept. But if you were to buy a bratwurst with one side, right, that's six bucks. $6 right. If you order a beer for $5 The broth verse comes free with a side right with the side. And so I said to the lady, I was like, is it the same brought versed inside or like some sort of factory seconds or some sort of miniature bratwurst that comes with the with the with the beer or soda they like, but only root beer, not seltzer? How nuts is that? So the lady ended up giving me a root because I was driving give me a root beer that I gave to you or Peter and then also a Seltzer for free. But she's like, No, it's the same exact it's a free lunch. It's it's but it's cheaper than free. It's negative money. It's negative money. I had an amino dem sense to me but she she thought that I was crazy for not understanding it. But anyways, back to this hit the nail thing. So they have a giant stump. What do you think stars like three feet across three and a half feet maybe across giant stump at like, you know, kind of like chest height a little bit lower like you know work surface height, like countered counter height stump, big stump, and you buy for 50 cents a cut nail an old fashioned like, you know, triangular shaped cut nail and then they have a steel hammer, like, like, you know, Thor style hammer, chained to this freaking stump. And then you have to go around each taking a turn whacking at the nail. And whoever sinks it last they, you know, they buy the next round. Well, or so, you know, so we told Peter I don't know he didn't he wasn't believing the story. Oh, now I'm not saying anything about Peter. I'm not saying that. He lost twice. Peter to us. I'm not saying that. But he did. But the interesting thing about it is is that like, you can imagine this in New York, like how many times do we hit the nail wrong and it went flying across the room? Yeah, like a bunch of Eilis people but apparently like you know those folks with their giant moss beers they Stein clubs where you can buy the Stein habit sticks in the club. They're sweet. Anyway, those guys can apparently hit that sucker in one whack. Anyway, Milwaukee.

Hey, before we jump in, just wanted to maybe hear your thoughts on you know, the guy from Car Talk passed away this week. I didn't

know that. Yeah, like when? Yesterday Oh, yeah. Cuz I just heard him on Sunday or whatever. Or was Saturday, whatever. Whenever it's on the NPR Yeah.

Were you a fan?

I mean, you know, um, I mean, I really respected they did I wasn't like a longtime listener. But you know, my stepfather was who can't like who can't, you know, barely, you know, work on mechanical pencil. He used to like listening to it. I mean, like, I've definitely enjoyed Dewey Cheatham and Howe right which is like their their I guess fictional but maybe now real law firm Dewey Cheatham and Howe because you know they had you've listed Carter before right? So you'd never listen to him once and have a car they were on for like 25 years or so like that, weren't they? Yeah. Wow. That's too bad.

It's funny sometimes I call cooking issues like the car talk for food

I wish I wish now we need to get like snappy or like you know things at the end and I don't know we just you know,

we have to have our listeners only asked one question on the phone. What does

Car Talk guys they talk to they talk to like one person for like eight years and then here's the thing is like the thing about them is that they can do really well or did really well was like completely make fun of the listener. Right? We don't do that we don't make fun of our listeners the way they did but it's good nature what they were doing but they're basically called everyone incompetent. Who called in right I mean, pretty much that's what they did. You big fan Jack.

Yeah, it was a fan. I mean, absolutely. I mean, we do make fun of maybe like Roberto staff members. All right. Yeah.

Talking about sounds a little hipster indeed, Jesus. Speaking of which, you know, we have a question and today jack on a maybe we can get it during the break on Roberta's pizza dough. Oh, and we need to find whoever like the current like not when I mean current Like all time, but like the actual this second like resident expert on the pizza will get somebody on the line. Yeah, because I want it like I want to answer this question properly. I think I have the answer. But you know, since I'm in Roberta's freaking pizzeria and the guy calls to ask me about the you know Roberta's pizza dough, it'd be dumb for me to you know, speculate, right? Yeah. All right. I

do have a caller on the line. That's probably not going to ask about Roberta's pizza.

You never know. You never never know caller you're on the air. Hey, Dave, how you doing? Do well.

Hey, I have a question about making homemade soda. And actually bottling it in glass bottles with one of those wings style cappers. And I wanted to be shelf stable at room temp, preferably with no benzoate, or any additives or anything, not that I'm against using that. I just, it's kind of my stick, I want it to just be water, flavorings and fear, too. So how do you recommend going about doing that is even practical without some crazy equipment?

Yeah. Well, you're pretty much hosed. How many do you need to make?

I would like to make a bunch like for the holidays, so by how much? They're good. Good size around, like, probably upwards of 100 bottles?

Yeah, and how much? Here's the thing, right? You need to kill yeast on the inside of that thing. Right. And it's been a long time since I've researched it. But you know, your two main problems, there are some I think there's nothing dangerous that will grow in it. But you know, there are certain there are certain yeasts that will grow in it and will ferment the sugar out, or that will there. I think there's also I forget, it's been a long time since I've researched it, because I've had to research self stability. So just before, you know, there's, I think there's some bacteria that not nothing dangerous, but stuff that's going to ruin the flavor of the soda and also make it not clear anymore, assuming that it's clear. So like all of these things are going to cause you problems, right. So there's a couple of ways around this. I don't remember what the percentage is, but you could probably hit it mean. But of course, I'm not sodas anymore. I mean, you hit it with alcohol to stabilize it, but you need a relatively large amount of alcohol like so it's nowhere near Sony anymore. You know what I mean to try and stabilize it, or you could attempt to pasteurize it. Now, I don't know what the increase. So for instance, if you were to heat to pasteurize on the inside of a bottle, you're gonna get extremely high internal pressures on the inside of that bottle, like very high pressures on the inside of that bottle. So So I mean, so one of the limitations when you're going to pasteurize a soda, is you'll notice that a lot of the you'll notice if you go to like, let's say you go to a supermarket, like Whole Foods, they only sell sodas that don't contain preservatives, right? Okay, right. So you go to one of these places, and you buy a soda there, you'll probably notice that most of those natural sodas are relatively under carbonated compared to, let's say, coke, or seven up, right? Sure. And one of the reasons is, is because it's more difficult for them to pasteurized, the higher the level of co2 that's in the bottle, the more difficult the pasteurization becomes. So, you know, you could you could try, I mean, I don't know what temperatures you need to reach, but you could put the suckers inside of a pressure cooker, and like, see if they blow you know what I mean? Are you doing bottle conditioned or not bottle conditioned? What's that? Are you bottle conditioning it or are you forced carbonating it

it would be coming out of like a liquid bread setup, you know, two liter, I'd just be showing it through a funnel and do a cold bottle,

right? So you don't need the yeast to be alive or anything like that. Okay, so yeah, I mean, there are some other natural i It's been again, it's been like over a year since I've had to research I don't remember. But there are other like, natural slash preservatives that kind of dissipate inside the bottle over time. I know what I was looking at actually recently, but I haven't is it but it affects the flavor of it is. rowan berries, which are mountain ash are used in the course and they're a stringent and red. They contain naturally sorbic acid and sorbic acid is a preservative a preservative with anti microbial and I believe anti yeast activity that you could just say that you made Rowan berry flavor. And then if you you know and then I, I don't know whether there's enough levels and standard decoction of this stuff to actually prevent yeast growth. But I mean, it's at least it's from a fruit but it contains the actual stuff that's used as a preservative just in natural form so that you can just say I use Rowan Berry. I don't know if that's helpful.

Right? Yeah, I mean, well, I guess what I'm trying to figure out is that if I sterilize all the equipment and then purge the bottles of co2, fill them really quickly and then cap them immediately. Presumably there's really no oxygen in the bottle. I mean, is that correct? Is that a good way to handle it? Or just

are you going to give people the liquid bread carbonate or cat? No, yeah, because one way to do it is to you, basically you would fill the bottles hot, so that they used to be dead, you heat the you'd heat the sea, you'd heat the product, right? pasteurize it beforehand and then carbonate it once it's been pasteurized, so that you don't have to worry about pressure problems. And you could do that in the soda bottle. Now presumably, everything that's inside of the bottle is pasteurized. But you know, no matter how hard you work, there probably be some yeast call it will last a lot longer. Yeah, probably numbers it'll probably make it stick. The answer is it's probably going to be a lot more stable. If you do it that way. If you if you put the stuff into the plastic bottles, you're going to carbonate with liquid bread, you like totally you know, you know, sterilize the you know, sanitize the bejesus out of the glass bottle, store them upside down. And then you know with the cap over them or whatever upright setup with a cap over them, pasteurize the stuff in the plastic bottle, chill it then carbonate it without opening it to the atmosphere and decanted in I mean, that's probably your best bet. But it's not a guarantee. You know, I'm saying, okay,

yeah, there's Benza. Wait, just remove that hassle. Yeah. Okay. All right. Fair enough.

But a lot of a lot of people don't like it. But you're only using like a small amount. You know what I mean? Yeah. Okay. All right. Thanks so much. All right. Thank you. Good luck with it. All right. Thanks. Bye. All right. And speaking of carbonate stuff, we got a couple of carbonated questions, otherwise, we'll take them right. Do we deal with the pear cider last time? Jim? Can't remember. It's been so long. Who Dave? Yeah,

I do have Anthony Falco the head pizza guy from Roberta's on the line. If you want to do that,

we let's do that. Yeah.

Are you there? Falco?

Hey, yeah.

Hey, thanks for thanks for talking to us. I'm just going to scroll down in my questions and find the Roberta's related question. Kevin is using your recipe from the book here. And here's here's what Kevin says. I have a question on sourdough starter and pizza. I currently use Roberta sourdough starter pizza dough recipe from the book presumably with a kettle pizza, wood, charcoal burning pizza oven. For those who don't know, it's like a it's like a ring that converts like a Weber style grill into like a into a pizza oven that you can load in and out of without lifting the top. And I don't get the same oven spring with that as the crust as as I do with a regular yeast dough recipe. So he's saying that what he's getting is a fairly flat, dense crust. And he says that he's feeding a sourdough starter, only weakly with 45 grams of AP and 35 grams of water. And both recipes are today. Cold ferments and he brings them up before baking them blah, blah, blah, my feeling is it's too acid, right? It's like he's allowing your starter to get to acids. So it's going slack because of too much acid is that you think that's it, I mean,

you this, you're feeding your flour, or sourdough starter weekly, it's not, it's not going to do anything. He's gonna need to, I mean, it's fine to speed your sourdough weekly, to keep it alive, that's like life support. If you'd want it to be awake, to like, actually, you know, do the heavy lifting of the evening of your of your bread, which it sounds like it's not doing is he's going to need to feed it a couple of days, twice a day, a couple of days before he makes the pizza and the way he'll know it's ready to go. It will be like bubbly and frothy and light. You know, if it looks like just soupy wet flour, then, you know, it's it's somewhere dormant inside that it mixture is is the the the combination of the yeast and the bacteria that he needs to live in. And so, but unless it's actually you know, there's a percentage of those yeasts and bacteria that are awake and raised to fucking rock and roll are excuse me started life is going to be really low and so he needs to bring that percentage up by feeding them you know waking them up because if he's I'm assuming he if he's feeding it weekly, he's giving it his refrigerator

that's what if he doesn't say but I assumed and like I'm super glad I'm talking to you because I didn't even think that the sucker wasn't rising at all like it was like not active enough. I thought it was probably inactive because they were dying and his dough is too acidic. So the gluten was was not you know, was not as extensible. It was losing some power out of that. You know how like when Sal Do goes to sour it like, you know, it can flatten out. And then the crust would also be too. Would it be too white? Right? It wouldn't look right. If he was actually going to acidic on it.

Yeah, I mean, they would just do a lot of things would be off. But to me if it's when he said dents and lack of spring, I mean, you know, I'm assuming that he's cutting it up and then there's milk crumb, you know, when he says that it's like, the crumb would be the little holder, the indication that like fermentation is happening.

Yeah, I think it's exactly what are your thoughts for someone like this who's not going to be not, you know, pro baking, doing it, feeding it once a week and keeping a relatively small amount? What are your thoughts on keeping it at a higher hydration level so that it kind of wakes up faster, and then doing well?

Yeah, his, his, his, he's retarding his yeast, if he's putting in the refrigerator, he's retarding it. So, you know, if you following our dough instructions, we are mixing and resting and mixing. And then we're retarding the dough for a long fermentation overnight. But if it's already retarded, then the whole thing is just going to be C retarded.

Yeah, I know, it's all bread, baking terminology. But it just sounds funny when you say it that way.

Yeah. So you know, he's got, he's got to get it awake. So he's got to bring it out to room temperature. And it's really a visual thing, you know, and you can smell it too. So it's a visual and olfactory indications are going to be there before you put your sourdough and it should be like, literally, like, you know, foaming, like bubbling up and like, you know, you can see all the little holes in the top, when you shake it, it's like light. And then like, the consistency of thumb, it's actually a foam, that is what it is, it can fit, you know, a liquid with a lot of, you know, air cap. And so it is a foam. And so, you know, if it's if it's dense, and like a slurry of just flour and water, it's just not the reason you know, they're in there, it's just not awake. And my experience is a sourdough starter, if I wanted to use it after having it in the refrigerator for a week, I would give myself two days, I would bring it out, like, you know, three days before it was going to start in the morning. And, you know, I would beat it, and then at night and leave it in a warm place, like you know, preferably 75 degrees 75 to 80 degrees. And then, and then that night, I would fuse again. And the next day, I would feel it again. And then that that last meeting that night before I would expect to see some some activity and a lot of like, musi smell coming out of it by the end of the night.

No way to cheat it in one day, though. Back to life out of the fridge.

You know, like so, you know, you're like when I use commercial yeast, I'm crossing my fingers, you know, every time it's like, you know, you're dealing with these living creatures, you know, and you're trying to convince them to do something for you. And I'm, you know, microbiological scale. So, you know, it sourdough is, is you know, it's very tricky. And, you know, I tell people this in, in my pizza class, I'm like, just you gotta get you got to really become familiar with this process with just commercial yeast before you start playing with sourdough. And then once you start playing with sourdough, I mean, everyone's is going to be different. So you really gotta get to know yours though. Yeah, I mean, that's that would be that would be my guest. I mean, if he has, you know, if any of this is wrong, if I've just speculated way too much, then he should email me at Anthony at Roberta's. pizza.com. We'd love to continue to get going in the right path.

We really appreciate it and also did Millennium Falco pizza made by you are named for you, or both.

It was it was a invention of mine from the early days in the Pizza Kitchen. And it's an homage to my Sicilian great grandmother who used to make pizza from scratch and she used to make it similar to that, you know, but not I didn't around, you know, kind of Neo Neo Neapolitan kind of way, which used to do it is pan like, like a thicker, but it was like that she put the bread crumbs and the onion sauce and, you know, that's, that's the way she would make pizza. So it's kind of nice to that.

Nice. Listen, we really appreciate you coming on and straighten this out for Kevin. Hopefully he can get his stuff in order. Maybe he can come up with a schedule so that if he's going to do it every week, he could bring it out a couple of days before feed it up. Use it, put it in the fridge, you know, not that much harder.

No, absolutely not. I mean He just needs to bring it out I that's just based on the information that I have is bring it out a little early and get it, get it woken up, you know, a little retarded. Get it a little, you know, little more a little more ready to rock.

All right, well, thanks so much. Let's go to a break. We'll come back with more commercial, more commercial, more cooking

hay and also if you know if listeners want to listen every Tuesday at 7pm, Roberta's radio they have their own show Roberta's radio and you can hear a lot more from Falco. And with that being said, we'll be right back.

Today's program has been brought to you by Whole Foods Market. Are you a locavore? Our Northeast Regional forger for Whole Foods Market sure is she spends her time traveling around the New York City Metro Area sourcing the best new or interesting artisanal and handcrafted local products for our purchasing teams at the local store level. Part of our commitment to our local suppliers includes assisting them with the process of getting their products sold at our stores. Whether it's suggesting packaging designs, pricing or distribution methods. She's helping some of the area's best new products reach savvy shoppers at Whole Foods Market stores today New York tomorrow the world for more information visit Whole Foods market.com.

Hey, my name is Sam KB I just moved to New York and you're listening to heritage Radio network.org.

You recognize that voice? Who is from undergrad meets?

Oh, yes. Johnny, Sam, Sam. I wouldn't I wasn't listed say my name is I wasn't listening. I was looking at them things. Cheese. Sorry, Sam. I wasn't listening. Now I know what it's like to be stars bow. Oh, oh, boom. Oh, my God.

So you weren't shopping for shoes.

I wasn't shopping machines. I was looking at

all right, a Payless. So it does not require online shopping.

So John Stewart from Madison met us when we were out there and said that he thought that it was at times shocking how mean I am too. But yeah, but let me just say in my defense, you got to know where that's I don't know if that's a defense. I'm just saying that, like, you know, the people are only only hearing what they hear on the radio. Like, you know, like, yeah, when it's like, you know, they can't see that she might be sitting there with like a needle like poking me the entire time. You know what I mean? Not happening. Not an not a literal needle. You people, everyone, everyone's out anyway. NASA has given me the head wag back and forth. Okay, Kevin Scott writes in about freeze dryers Hey, have you guys played around with the harvest right freeze dryer or heard from anyone who has, it looks like a reasonable alternative to lab freeze dryer, but it's difficult to tell how well the thing is built and how consistent it will be over time. Thanks, Kevin Scott. Now, Kevin, so I someone asked me once before on the on Twitter, I think actually, and I was a big Twitter like, you know, back and forth about it. You know, I have not used it. I did look at their website. This was was that stuff like a year ago or something. It was like a year ago, I looked at their website. And the layout of the machine is fundamentally fairly similar to the old Virtus freeze dryers with the with the door that opens up, you know, and the things that I was researching at the time were, you know, in any freeze dryer like some of the important things you have to look for are the how many leaders the cold trap is right because in order to freeze dry, you need to be able to remove the water from the product. And if you if you can't throw out your cold trap in the middle of your freeze drying run, it's just you can't do it. So you know you're limited the quantity of product that you can freeze dry is not just limited by the size of the chamber that your freeze drying in. It's also limited by the size of your cold trap. So that's one thing to look at. And another thing in terms of quality is the quality of the product is the temperature of the cold trap and you know from everything I've read colder is better now the ideas and food guys, Alex Anakee gave us a food a freeze dryer, you know, before they moved, but we haven't had time to play with it yet because there's a problem with the problem of the vacuum gauge. So I needed to get get that working so I don't have a lot of practical experience with it. But from what I can look from a purely specification level, the, the harvest rate seems like a good deal. And I, you know, it's only I think like maybe three or four grand or something compared to like 20 for a regular one. So if anyone has any experience with it, I appreciate a tweet in or a call in, you know, to let let him know what what's going on. Right. Okay. Now, Jim wrote in a while ago, this is for one of the older shows that we're trying to catch up to tell us if we've done this already had a bumper crop of pears this year. So I made a batch of pear cider wanting some sparkle in the bottle, so I added a little sugar to each kept it and left it alone. One month later, I opened the first bottle and it sprayed everywhere spent an hour cleaning the kitchen. That's a lot of spray. I don't want to pair I mean, pair. Thank you. Thank you. Hey, listen, you weren't making cherry cherry wine, that would have sucked, right? Maybe you did add cherries to the parents break? I don't know, I'm probably not right. Probably not. Okay. Clearly, I added too much sugar. And now they're all too carbonated. Any way to get the rest of these bottles open without an explosion, or are all 20 bottles lost. There is clearly yeast sediment at the bottom of each bottle. That creates many nucleation sites for carbonation to explode. So I wonder if I should try discouraging at first freezing neck and cold saltwater, etc. Any advice greatly appreciated? And for what it's worth, what little was left did taste good, peaceful thoughts, Jim in Durham, North Carolina. Now. That's a good question. I've never done disgorgement before, but I mean, it's been a people do it for hundreds and hundreds of years. So presumably you can, you can do it, you know, with the salt and ice bottles upside down, you have to wrap it, you're gonna have to rack the settlement, you're gonna have to keep the bottles pointed, you know, at the angle, then you can look at pictures of where they do it and champagne for reference, and then just keep rotating them, you know, over the course of I don't know how, however long it takes to get the sediment down to the bottom of the bottle, and then do your freeze off and cap and blast it out. And assuming that you have a long enough neck in it to hold all the sediment, you should sediment, you shouldn't be able to do it. You know, another way is you the problem is you want to keep you know kind of oxygen away from or another way to do it is to literally open these things inside of inside of a giant plastic bag inside of a bucket. And then, you know, cabbage so that you're not so that you know the co2 is going to come off, it's going to form a co2 layer, and then let it settle over the course of a couple of days in a plastic bucket or a car boy, right, and then rack the stuff off the top and then force carbonate it instead of bottle instead of like instead of conditioning a bottle conditioning and force carbonated back to level as was. And if you're lucky, you know you're not going to have too much oxidation over that period. But that should also work if you don't want to go through the discouragement. And that's probably what I would do because I would be so angry and I would want to do it right away that this thought of sitting there and rotating them day after day would like drive me nuts, so I would probably just stick them inside of a plastic bag and go spray. Make sure your plastic bag doesn't smell bad. A lot of plastic bags have weird kind of ever smell inside of a plastic bag. Yeah, yeah, I mean stars and I do it because we're like, Who are you to tell me not to put my face inside of a plastic bag? Right really hard days? Yeah. Wow. Wow. Wow. You know her oven very small, so

I don't even have an oven. Oh,

come on. You don't have an oven anymore. Whoa, how do I how am I just figuring this out? Right now your most recent department has a door person but not a convection. microwave convection. How's that?

Not good. I put a pumpkin in and the ceramic cracked would mean what ceramic the whatever the the microwave has a base of a power

on the plate plate. That's so weak. Is it yours? Or is it the landlord's

the owners? I need to get a new one. I need to ask you for anyone.

Are you even allowed to rent space in New York? It doesn't have like cooking appliances. And that's

weird. Yeah, you are. I've seen like it's the hot plate in some apartments. You know?

I mean, like a dorm? No. No. Is there a space for an oven that's now filled with some other stuff?

Dishwasher which is crazy. Why do you

need to wash dishes? If you don't ever cook?

Yeah. I mean, I cook a lot. I found a way to get around the convection was that no like smaller, smaller trays and stuff?

Huh? This person was like a raw foodist.

No, most apartments in the building have this thing.

But yet they pay for a doorman. Yeah, that's very odd. All right. I'm just gonna I'm gonna just ignore it because my brain is fried. So a couple of weeks ago, we had a couple of people give advice on why they had this issue where this you know, I forget who it was, but they were rendering fat using kind of the Modernist Cuisine technique of putting The fat in a jar and then rendering it in the pressure cooker with a little baking soda. Right? Remember that? And then I had a speculation and Chris Young said, yeah, he didn't know why. But then I had a couple other people write in. But I don't think we've ever figured it out yet. Eric Eric and I get it gets last name has a lot of interesting ideas and some links to some articles about us specifically focusing on the how the how changing temperature can change the, the solubility of gases over time. But, you know, and then Dave climbin, wrote and says, when he when he does coffee in a jar that it bubbles for hours, even after you take it out. So one of the thing we're going to figure out, if we can't even figure out is, is this stuff actually cold when it's still bubbling or not? Because that means something you know, other than that, and the assumption is, is that it's sealed inside of the jar and is bubbling inside of a sealed jar. Those are two assumptions. So I don't think we've gotten to the bottom of it yet. But you know, if I ever have enough time on the radio, I can read Eric's entire response, but I can't because because does gives me the the the finger wag. Do you know that you've stars like you should just mark it your finger wag, you know anyway. Andrea Perotti writes in regarding Suvi cooking and slipped on Derma I just got my very first immersion circulator and a nova in the mail and I'm excited but I don't have a vacuum machine. That's fine. You don't need a vacuum machine to do most of this stuff. 90% of the stuff you do, I like to say it's my favorite phrase 90% of the stuff you can do with a circulator. You don't need a vacuum machine for can you please recommend some of your favorite must cook as soon as you get a circulator food foods Thank you very much for the work and knowledge you share on the radio I wish learning stuff could always be as fun as listening to cooking issues so that's very nice very nice does status is giving me I doubt that face I wish you guys like we need like you know what can you guys capture some of these faces and then we can just like flash them onto the onto the internet and be more interested

to see like an artist's interpretation you know someone that just listens to the show I know that's why it'd be fun and who knows what they make you look like

oh my god anyways, let me eggs right so specifically like you know banging out like 162 degree eggs for like a party or 63 degree egg Celsius of course is like the miracle creamy egg that you can't otherwise do and then steaks for parties I think is pretty you know a pretty good one that you know I would do like a thick rib steak at at like 55 Celsius cooler down to 50 and then we'll I would hit with a series of but you know you could finish it however you want a super hot thing what says you have a sir What are your favorite things to do in the serve day? Hi, what's that was wrong with you brain damage?

It's the new one and I just don't like you know you

you wish you had gotten one of the old ones. All right, well, we'll work on that. So those mean those are like right up there then like reheating like or keeping mashed potatoes warm is a fantastic application of it all depends on what you like to cook I mean the first thing you know the most people the first thing out of the box that they do with it is proteins or eggs I would say right some something like that. And right PS just came back from Turkey managed to get my hands on a couple 100 grams of selep the one to make done Derma not the less than 10% Slip hot drink mix I don't know yeah that hot drink makes it says it's select No relation that maybe it has some in it but it says tastes like some sort of grainy beverage. Does that sound gross? grainy beverage grainy beverage for those you that don't know what we're talking about selepas the orchid, the orchid bulb powder that is used to make the stretchy Turkish ice cream. And then once no we'd like to play with it. Sure I love playing with it. You know the person who did the most work on select. So I first heard of select from Harold McGee when he was doing work with us at the French Culinary Institute on alternate ice cream textures. Select was one and the French pins and needles ice cream was another one. And so he first talked about and then Kent Kirschenbaum at the experimental cuisine collective and NYU did a lot of work on it back in the day. So he's actually characterized a lot of the polymers that are in it. He's a polymer chemist so you might want to look up he might have published something on it I'm not sure but you know, he's always happy to talk selep So we've talked to him but I love it because I haven't had it in a while I actually just like I like using it right so that he's this substitute now con contract which I think it's contract they use which is you know another glucomannan but anyways, yeah, I mean, I always love to love to play with some Hey, I'm Stein has given me the stuff people don't wear watches anymore. Why is that still a valid thing to do? You know what that means? I know but like, what if you did that to a kid with a an AD D? I don't think so. Right? It wouldn't be Weird But True. Yeah. Jay Travis writes in Hey guys, sorry, this is a long one. I've tried my hand on doing a bird porchetta in the on Chicken with great results and this year I am attempting to do a showstopping Turkey version for Thanksgiving. Inspired by Kenji Lopez. My version goes like this disassembled and I haven't seen Kansas post on this but I have a lot of experience rolling birds. A lot of experience rolling birds, disassemble bird Brian breast meat, grind dark meat into aloo sausage roll the breasts around the ground sausage and fashion into a roll with cling wrap that into the freezer. Take it out, wrap it up into skin. Tie off and seal into the bath at dark at the dark meat temp. Take out when done refrigerate because not using TG right now using transglutaminase I always use T GNS I would use TG TG better takeout window and refrigerate before opening reserved pouch juices and fry up to Christmas skin. It's amazing. But my question is are these when I get to my aunt's house for Thanksgiving? I cannot deep fry this thing in her bustling kitchen. How much am I going to sacrifice this grade scan if I tend to it and then gently reheat it with with roasting it at her house would have benefit for me to drop the alkalinity in the cooking bag a little maybe serve it show where they only greens instead help J traves? Well, first of all, you can't serve a Thanksgiving turkey cold. Sorry, you can't you don't I mean, you're already pushing your luck by not serving it in whole bird format. Right. So right now I have done. tubed Thanksgiving rolls with stuffing in them. And they're good. And by the way, this is a good way to get actual stuffing on the inside of the bird if you should like that, which I do, it tastes delicious, even if it's microbiologically unsafe because you can roll hot stuffing in and then do a quick read but not with this protocol. There's safe ways to do it. You know, and I've done it I don't have time to get get into it now. But I think your main problem here, if you're going to do a roast off is that you're going to overcook the breast meat. This is why there's the fundamental inversion in this technique that you see also introductions in any situation like this dark meat should go on the outside. So instead of sausage making it right, I would, I would pound out the dark meat into a thin layer and then roll the breast meat on the inside of it that way. Even if you're brining it right you don't if you're going to do a roast off step which by the way, by the way, other than frying roasting is going to give you Yeah, roasting is going to give you good, good skin. So but you're going to need to roast it for a lot longer. And you're going to overcook the breast meat. I mean pretty much. That's it. Right? Another thing you can do is you could wrap a layer of pork sausage around the outside and then the skin around it, but I would use TG but I would swap it up and I would have the dark meat on the outside because it can withstand the roasting comparatively better than the breast meat can. Does that make sense? Yeah, and what we already have to end Yep. It's not even 50 yet. Well, what time do we have to live? 15 What are we trying to we have to leave Jack.