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,

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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.

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

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

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This is Jeff Emily Peterson host of sharp and hot 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. This is Dave Arnold, your host of cooking issues coming to you live in Alberta pizzeria on heritage radio network in Bushwick Brooklyn joined as usual with Natasha hammer Lopez and we got check over there the engineering booth Do we not? Yeah, we do. White there. That's why it's here. Good white. How you doing? How are you guys doing? Good. Yeah. So I have something for you in a status here.

Ah,

Is this mine?

Yeah, I signed it. Everything. On the blue page. I'm handing her for those of you that can't see because this is the radio Oh, that's so nice. I'm handing her her personal copy of liquid intelligence the new book which is not officially out but will be out soon. We're gonna we're gonna do a signing tomorrow at or the after tomorrow in Madison, cuz we're going to Madison, Wisconsin. You wanna talk about what we're doing with their

fundraiser for mo fad. And you're doing a lecture on food science and electron

food science. And we have another book signing at starships, which is next week. Can you believe it? Yeah. Can you believe it? No starships is here. Oh, she's messing with somebody else. You'd pay no attention to stash and stash loves like the so inside joke. It's not funny for anyone. You don't have to come in just for Yeah, just for me. Alright. So by the way, I don't know whether you guys know this, but I'm sure you do. Like here at the radio show. Anastasia is the hammer, right? But her official like job description is she keeps the wheels on the bus at Booker index. And I was thinking about this. Right? How is because to me that always implied that you were the bus driver. Right? So then I was like, Well, how is it the Haneke? Well, yeah, but I just assumed you were also driving it, which I was always wondering, like, how is it that you end up underneath the bus so often? And I think it's because the bus, you know, is so rickety. The wheels are always falling off the dang bus and you have to go underneath or you're under fixing it. And then as soon as they get your heel on? Yeah, the jack plays out. Yeah. Or they're like, oh, we'll see. We'll be working out. Oh, is that damn sure? It's fine. Sure. It's fine. Right? Yeah. And they start about that, like, you know, on the way over, I was like, that's how, that's how this stuff happens. All right. So listen, I'm going to tackle some of the questions from last week and they will get some of the questions from this week. We didn't do liquid smoke, did we?

I wasn't here.

for that. I think we did live with me. I

don't think so either.

But Ryan wrote it about liquid smoke. Hey, y'all Happy? Happy October? Because he said Happy Happy October I had to get it now before it's not October anymore. You don't I mean, oh, by the way, next week, the book signing is during the radio show. So we either have to like we either have to do a live from star chefs. And then like, you know, pipe it in, like beforehand, maybe or or postpone, it's up to you. We could probably get in there and do starships. If you wanna do it from starship fence up.

We couldn't do the book signing here at the radio show. We like answer questions and sign books at the same time.

Yeah, I mean, the star chefs is like, it's with kitchen artisan letters, which as everybody who's been there knows is like the most awesome food bookstore, like ever. And every year they have a booth at star chefs. And so they do book signings there. So I'm gonna do in there. But yeah, if you guys ever gone to star chefs, I've actually never been nobody has the radio show in there. I mean, our radio show, but I'm sure the radio hosts have. Yeah, yeah. Next week, it's the international chefs Conference, which is unfortunate that it's the same as ICC, which is International Culinary Center. Always, always some problems. Always some problem always got to be some problem. Brian writes, thanks for all your tips on helping me prevent another allergic reaction after you shouldn't do this. Anyway. Shout out to Michael nakin for underscoring the severity of allergy so far, so good for me, I'm keeping my flower in the freezer. But I have another quote. You did this. I did this. Yeah. Yeah. You did. About liquid smoke. Yep. Well, for those of you that didn't listen to last video, I'll give you the five second Redux on liquid smoke. Liquid Smoke is an actual honest to God, product. It's been around a long time, there's a lot of places you can look up on how to make your own liquid smoke. The problem with liquid smoke that you buy in the store is most of it is just like kind of monotonic, and not that good. But it is derived from a real smoke and then most of time, remove a lot of the carcinogenic stuff. So are you sure

I'm right, because I remember that intro.

Yeah, we think it's from like three weeks ago.

Really? Yeah. Wow. Well, that talk about salad nice was, yeah, by discuss what my ideal salad dish was, you know, the weird thing is is like so stars. Do you like salad dishwashers? So so when you think about it, like what do you think of most what's the first thing you think of when you say tuna? Right? So and if you go to the you know, Wikipedia, which you know, they've got their money yet. Are you allowed to go with them without them pitching money? Or is it still was always like, give us money? Give us money?

I think that's over. Okay.

So if you go to the Wikipedia, it says that a salad is was is composed of tomatoes, tuna, hard boiled eggs, nice, wild star, and anchovies dressed with a vinegar that is served variously on a plate platter in a bowl with without a bed of lettuce. The tuna may be cooked or canned. And then a bunch of other stuff. The salad may include raw red peppers. No, no, it may not red peppers. Now, first of all the beans in there where the beans needs beans anyway may include the shallots and artichoke hearts. But according to many sources, excludes cook vegetables except for green beans and potatoes, which I think have to be there and the boiled potatoes and the green beans have to be there if it's not like what the hell like first of all, you need the potato to go with the with the anchovy and the tuna and a hard boiled egg or whatever it needs the potato and the green beans all that other stuff. artichoke hearts Listen, I love artichoke hearts, but there'll be putting the virtual card in it and then useless but anyway, I figured what the hell do I know I just know what I like right I don't know like you know like it's an actual thing that you can go kind of try to figure out what it is so I went to his coffee right it's coffee and then a scarf yeah interesting. I have all these pictures in my phone and see where I can get to I just literally like on the way over here took pictures of the recipes. So let's see what what my man Escoffier now. Iscar VA says that it is equal quantities of string beans, potato days. And summer tomatoes decorate I can't see because it got cut off because I'm a jerk. And quartered tomatoes, which and whatever. Decorate with capers, small pitted olives, small Panadol. So they'll kind of translation is small, pitted olives mean, like we're such brutes that we can't like get the actual kind of Olive, like, first of all, like this was translated in the 70s I think this is a really old copy I have so that like, you know, whatever. Like you know, we were a different country back in the 70s. But if you first of all, pin it dollars. Have you ever had pitted olives in a niche was you ever had someone pick out the niche was always for you now? Me neither two people had I wouldn't want to go. I feel that you would mutilate a new Schwoz I'll have my pitting it right. Anyway, pick it out it first of all, back in the 70s. Like you'd be like, we got the two kinds of islets. We got the green ones with the Pimental and we got the black ones. Which one? Once you're going to say small, you might as well just call out the Aleph because back then it was the same amount of impossible. Same impossible anyway. And anchovy filets season With oil and vinegar What's that recipe missing? Fish tuna yeah there's no tuna in that right? Also I don't see the was a hard boiled egg in there. I don't see the horrible day. Right which sounds like first of all I was like this made me doubt everything else in this book I was like this book is a load of malarkey. Like you need we need to throw this book away. I need to burn it and go buy a new copy of his golf here. Right. So then where did I go next? I went to Pella Pratt which is one of my favorite old school books. And in Pella Pratt, you got string greens, potatoes, tomatoes, hard boiled eggs, anchovy, filets, green pitted olives, green and are considered nice was green to you. I consider them like, Yeah, great. Yeah, kind of grayish, brownish, maybe greenish, grayish, brownish, and vinaigrette dressing right. Peel the potatoes cooked in their jackets. Cut them into small dice. Okay, whatever they're not doing the nice little footballs Do you like the footballs? Well, footballs football shape with like, I think it's sad to do the football shape. You know, they used to turn the potatoes anyway. Cut the beans in squares. I don't really know what that means. Could have been in square anyway. Cook them in salted boiling water, coolant drained essentials, blah, blah, blah, blah, blah. Guess what? No freaking away. And then it said if like, if light, neat chunks of tiny fish preserved in oil. So that's like, like, that's like putting it as like a what's it called? Is you know a, you know, maybe you can have it maybe, maybe you can't. I then looked in Herring's dictionary of classical modern cookery. Another old school one that has a lot of French stuff in there as well. Although they call it nice salad. Like why would you translate the town or whatever? It's like, that's like, like Mila naysay translating it as Milan. Yeah, I would do that. Anyway, it's like french beans quarters appeal tomatoes and fancy fancy shapes potatoes. So they have the turned potatoes by the way. That's what fancy shape potatoes means. You're not talking about the footballs? No,

I like football.

You do like football. Football. Well, you know if you actually went through the SEI like you spend the first week just turning potatoes into like little footballs and they make you go home and like like convert like 50 pounds of potatoes and little footballs. I hope they still do that because that was the whole point of going into schools making the footballs garnish with anchovy filets, olives, capers, and original French dressing, whatever the hell that means, right? That's some sort of Og French dressing, no tuna. And finally, I went to the source, Larousse Gastronomique, and they're, they also have no freaking tuna, but they say sprinkle with chopped chervil and Terragen sounds nice. I like trivalent Aragon together. So there you have it, like all these old school stuff from the 60s like some of it closely related to the French to coming out with tuna at most an optional thing, so I wonder at what point you Schwoz became a tuna heavy thing are you prefer fresh tuna like seared or do you prefer the canned tuna either? I think I like the canned with hard boiled eggs. I think with hard boiled eggs. I like the canned Yeah, that's true with eggs canned and do you go for that fancy the flots stuff the Italian stuff? Yeah stuff good. Do you spend the extra money on like Ventresca or do you not You're not that kind of spending? I'd get it. But you know, like the one Yeah, yeah, it's good stuff. But anyway, I also like it with fresh tuna, but apparently they're both bass realizations. Strange. Weird, weird. Weird. Okay. Enough of that niche was. Let's see what else Oh, hey, Christopher bass, Chris, Kristoff wrote in his name is not bass about bass. And I don't think we talked about this. We've been cooking black bass fresh from the lake for two hours at 128 Fahrenheit. Which by the way for you Celsius, folks out there as 53.333 It turns out more tender delicious. It turns out tender, delicious and cooked to perfection. I did not realize that some fish benefit from longer cook times. Usually fish doesn't hold up well to long cook times. Even at lower temperatures. I would add especially at lower temperatures. Here my questions. I'm not sure what to call this effect that happens they're tender isation or is it just not getting mushy? For some reason? I mean, I think that's the problem is when you're cooking fish. Here's the thing that like, you know, when you cook meats, you're looking to make them more tender. Fish starts out tender and what you're looking to do is have it not go mushy and not go dry. Right so fish, there's kind of two things that can happen to it. It can stay moist with turn mushy, that stinks, or it can go dry. I hate dry fish stars. What do you think about like overcooked swordfish? Not Look, I know you're not supposed to whatever it doesn't have any more of back when I was a kid everything was stored fish take this or fish take that we didn't care if like, you know, giant worms came out and we didn't give a rat's ass everyone rat's patoot. Rather, we didn't care. Everyone had this sort of fish. But you know, you would bounce that sucker in oil and cook the hell out of it. Just cook the hell out of it. Like sometimes like in a frickin oven. Just cook the hell. Remember how like yeast have all these recipes for fish that you would cook in an oven. Just throw the fish in a frickin oven. And just like stringy blah like like hardcore overcooked swordfish, so many memories, and then and then they're like, well if we're going to overcook it why not overcook shark? Remember when everyone used to eat shark they're like back in like the 80s like like Shark steaks like overcooked freaking shark steaks. They were good because you salted the hell out of them. But they were otherwise do you remember the night you were too young but do you remember the 1980s Pork Chop the thin overcooked dry pork chop

my mom did this did you score with the new white meat right?

Yeah, it was the new it was the new white meat the new crap meat like everyone like always like the overcooked swordfish or whatever. I don't know how I got out of this. But so the point is, is that you're always in this race when you're doing low temperature you don't have to overcook it so that it gets dry, but the problem is it can get mushy and it can also get squeaky so like overcooked swordfish is not only dry I wonder why I'm talking about swordfish and I haven't had a swordfish in like yours you're not supposed to eat anymore, right?

I don't know. I didn't know that.

I'm gonna jack is that on the do not eat list? I mean,

I'll go check Monterey Bay and see what they see.

I haven't eaten it in years so I don't worry about it. I do avoid tuna when I'm out. I do avoid the Bluefin though. I love it. Does everyone avoid the Bluefin now when they go out? I don't know when you eat sushi. Do you avoid bluefin tuna? I haven't No. I mean if someone orders it and it shows up like I'll eat it but I would never order it even though I love it. Why can't you shouldn't cheat it because it's gonna be extinct I mean they're they're ruining its ruins like you know it's it's you know

the whole like the all the fish are gonna get the the Japanese what can die people know the the radiation anyway so you know

stars just saying mice will eat it now because I think that's really going a little bit overboard. I mean like hopefully we'll get some sort of Godzilla tuna that will you know, come on land and eat us all breathe fire some sort of giant Godzilla tuna. It's kind of like weird, isn't it? I hadn't thought about it that the monster films like are predicated on like this excess radiation like after? Yeah, well, it's all like these things come out of Japan. You know, after you know, we dropped the atomic bomb and the kind of obsessed with radio radiation. Godzilla is a product of radiation. And so you know, now they have actual other kinds of sources of radiation over there. I wonder whether it's going to spur some sort of, you know, Gamarra of the sea.

Swordfish is okay, by the way, unless you're getting a long line caught imported swordfish.

You don't want that. Or unless you overcook it. You definitely don't definitely don't want that. Definitely, definitely don't want that. Anyway. So back to Kristoff and his best. This is a lake fish. I don't even know what what the heck we're talking about all this me. So, or is it just not getting mushy? For some reason? So a lot like look, I don't have a lot of experience with with freshwater fish seaweed, with the exception of trout. But, you know, I know that certain fish get really crappy when they're cooked for a long time, and certainly don't and, you know, you referenced I think you referenced a blog post where I did the stripers and stripers can stand for a long time, I think maybe because they're relatively firm, so they don't go mushy on you. Like they are relatively firm fish, which is why I think when they're overcooked, they're like, even stripers when you do like, you're like stripers right? But when they're overcooked, they're a little hard right? That's why I think like it can stand up to it. It's got a little more structure to it and it gets a strong freakin fish. You know what I mean? Anyway, so I tried to look up for because there's two things that go wrong one there's connective tissue that gets broken down over cooking, right? And two, there are enzymes in in fish that break down the flesh, which is why some things like shellfish for instance go super mushy when you cook a low temperature so those are the two things that you're that you're you're looking at but I wasn't able to find any actual any listing of fish what you're looking for is the two proteases that are in our cat conceptions which I can't pronounce and calpains I can't pronounce it but like these are what's breaking down the fish and I couldn't find a listing of which ones have more enzymes in them and which ones don't I think McGee might have just already referenced which ones get mush here in on food and cooking. I should have looked there but stupidly I did not anyway so that's so that's that's it when you think anything right? It's hard to know you just have to know so if you know that that black bass is can take a long time without going mushy then that's good to know just watch out for squeaking this man I hate squeaking Okay, now also by the way I was while I was researching that question I found an interesting article that you guys might be interested in called see if I was stupid enough to I was too stupid to write it down. But it's there's a table I found called slaughter conditions on the glycogen glycogen concentration three minutes post mortem and chicken breast muscle, which is a fantastic looking article because they anesthetized they did anesthetizing of the chicken stoning of the chicken struggling chicken and it's adapted for an article I wasn't able to line by person named Fred Murray in 1966. But the only reference I have to anesthetize slaughtering practices and chickens so if anyone can find that article sent to me I'd be I'd be super happy I think I found that in. In maybe I found that in the biochemistry of foods which is a Shaheed he's 2013

Anyway we didn't explain his Dino's just like and I came up with the name

size is reading the book liquid intelligence. Here's why. So the technique is called Giustino. It's where we blend. In we blend a product like most often like a fruit or sometimes a dried fruit sometimes vegetable, Nick Bennett does mushrooms into a liqueur with pectin X Ultra SPL, we spin it in a centrifuge and it goes clear again and you get these like awesome liquor, so we call them who's Dino and I originally in the book wrote the whole story about how fabulous and we were running around, screaming who's Dino at the top of our lungs, which is actually just a bastardization of a chef we knew named Justin. And so we just used to walk around the kitchen going, Whoo Hoo, who, who's the you know, like, this is running around and this reporter calls and asked for, because we're stupid. And this reporter comes into what's the name of his drink this banana drink that you did? You know, because we need to write about it. And we were like, banana, banana, banana, who was the you know? Who see No, and then like, they printed it. And then that was it. That was called his Dino, and it was too late to go back. But then when I wrote this story, Ken's like this is a dumbest freakin story in the world. This is so freakin stupid. Like, you can't put this in the book because a it's like there's no context to it. Like the rest of the book isn't about you running around like an idiot. It's about you running around, like trying to figure out how to make things better. And it's just it's coming out of out of nowhere. And so it's better just to be like, called who's Dino? I don't know why. I don't know why it's called this dino. See? All right. Fair. I guess fair. Okay. We already did the do we do the Hashi food truck one right with the sausage. Did we do it briefly last week? Actually food truck rodents and remember an issue where you covered broths or sausages? Immersion with beer you can you share tipsy and we did that one right.

I wasn't here last week. Check.

I think we did that. You keep saying you're not here this week. Remember that smoke? How much was remember that from one from one second to the next? Oh, yeah. You were we hacking up lungs last week or so? You're like You're like hacking your lungs up all over the floor. Nice. That's that's going around. Sam wrote in this one. I know I haven't gotten to can you discuss the merits of an autolyse step in breadmaking. I find it much easier to mix the salt in with the flour initially, rather than mixing into the dough after an autolyse step. Thanks, Sam. Okay, so autolyse or autolyse or however you pronounce autolyse. Raisa is a French anyway, lice meaning breaking up. And so the original This comes from a dude dead dude, by the way died in 2005 named Raymond Colville, who was kind of one of the best known kind of teachers and authors about bred in his era. I mean, like everyone kind of read, you know, his book. And I think according to the my reference, he was a professor of baking that's pretty sweet. Professor of baking I kinda want to be not really but okay, that's good title. Would you take that title? mean you don't even do you like to bake? No, I hate it. But you still take it right? Professor of baking, you'd be like on the on the anti side. You could be like, you could be like that divinity Professor that's an atheist. She'd be radical professor. Yeah, okay. Yeah, right. Right. Like she'd be the one that everyone kind of moved away from at the at the at the baking Professor conferences. Anyways, yeah, you know, that person. You've seen them? It's does. So anyway, he taught Julia Child and Simone back. So there's a good pedigree, right? Anyway, dude came up with this idea of an autolyse step. And so what he thought was happening, so Oh, what is it? What are we talking about? Okay, so you mix together, like the water and yeast in the flour, not the salt. And you do an initial mix, right? And you let it sit around before you need it. Right. So you don't need it right away. Right with a K need with a K. And so what he thought was happening there was that and I forget maybe it's done as a higher hydration. I can't I can't remember whether it's done as a higher hydration because actually, obviously, we'll look at anyway. So what he thinks is happening is that amylase enzymes in the starch are breaking in the flour are breaking down some of the starch into sugars for food for the yeast, right? I think that's why it's called Auto leaves and things like performing like lice means to break apart, right? So things are being broken down in it on its own, and then you need it and then you let it go. But I mean, I think that's the the origin of the term, but I don't think anybody really does that anymore. Right. I don't think that's the reason why people do that rest anymore. So it should probably come up with a different name. I think what's happening what most people say they're doing and they do They let it rest. And by the way, the reason you don't put the salt in and you let it rest out the salt is you're giving the yeast and the other stuff a chance to get started in a zero salt environment because the salt is a yeast inhibitor. Right? Now remember, this autolyse Step is not being done on breads typically there, you know, like a lot of people now when they're doing their breads, especially like higher hydration stuff, or doing some some version of less or no need Leahy style, like with other members has already said, That's my style. Yeah, anyway. No, no, no need or less need super long, fermented breads. And for those, I mean, I think it's probably ideal to put the salt at the beginning because you're trying to prevent the yeast from working right away anywho, whatever. So you are doing it without the salt. And these things are happening. And then and then you go but the advantages, I think are really beyond any sort of enzymatic action that's happening there. The advantages are, you have a period of hydration that's taking place without needing right, there's also some jumpstarting of the yeast. But even if you were to add the salt and let it rest, right, what what you're getting there is a period of hydration. And you know, a lot of studies are that the gluten formation is really a function just of hydration, which is why you if you're letting the dough sit for a long, long time, like Like many, many, many hours, you don't need to need it, or you need much less needing because the gluten will in fact form without all of that beating about right just by sitting around, especially if the hydration is high enough. So this step is allowing you to get some hydration into it so that you don't need to do as much kneading. And the and the benefit of not having to do as much Kneading is things like less oxidation and other things. So I think that's the reason people do it. Now, but I wish we had talked about it. You know, like a month and a half ago when the question came in and when I was more freshly thinking about what's going on. But anyway, that's my feeling on it. You want to take it as we take a super quick break, are we totally shafted, totally shafted army. We can take a super quick, super quick break,

see if I can do that real clear.

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.

All right. So here's the here's here's probably the last one we're going to have time for. Right? We're going to have to do another freaking catch up like whether or not we do it at starships. We're going to have to

give you till 1pm on the dot and then the buzzer goes off like

that. Yeah. Josh Swanson wrote in at cooking issues. Could you please give a basic intro into vacuum bag fermentation, pickling safety on this week's show? Carbonated and then hashtag carbonated kimchi? So good question. So the question, look, whenever you're doing something like sauerkraut or kimchi, right, you're automatically in an anaerobic fermentation situation, right? So from a safety standpoint, you shouldn't be any different whether or not that anaerobic fermentation is happening in the bottom of your pickle jar, or your sauerkraut jar or whatever your you know, your kimchi jar, or whether or not it's happening inside of a vacuum bag. So things like you know, the most of the spore forming bacteria, they're going to grow in a bad kind of a fermentation situation are going to like they're not going to compete. So well, if you have a whole bunch of lactic acid bacteria growing in there at the same time, because the pH is going to drop. And the and the salt level is going to you're adding salt typically, I mean, I wouldn't necessarily do it with super low salt. Just because I don't know, I'm not not that comfortable with it. But so you're you're putting salt in and then you're the lactic acid bacteria are making a lower pH and this is what's preventing the nasty stuff from growing in there. So the first thing to kind of realize is that there's fundamentally not that much of a difference between doing it the old school way and doing it in a vacuum bag. Now when you're doing one of the disadvantages isn't doing it the old school way is that most people, let's say you're salting cabbage when you're salting cabbage, a lot of people add water, because they don't have enough water from the cabbage itself to, you know, make a nice crowd or whatever. Now, I know I was talking to Lucas actually listener who friend of ours, and he like beats the crap out of the cabbage with the salt so that it starts leaking enough liquid so that it can immerse itself in liquid right away, so doesn't have to worry about it. But you know, or like I know like if you're making kimchi, you're rubbing the salt and letting it sit for a while it kind of pre weeps and you have enough liquid to repack into it. So that's one way to get around it. But literally, you just throw the stuff in vacuum bags, and you suck a vacuum on it. And SHABOOM first of all, you've injected the liquid and the salt into the into the product which obviates the need to beat the crap out of it. Because you're crushing some of the, you know, you're getting the stuff into the into the pores anyway as it is. And the other cool thing is, is that they're super neat little tidy packages, right, you don't need to have that giant crock that you push down, you don't have to worry about the giant crock that you push down. And she's really clean and neat. The problem with the vacuum bags when you're doing it is that they blow up mean and they can explode. So what I always do is I bag in one, I throw it in to another bag and I lightly bag that one I don't like bother, you know sucking a huge vacuum on it. And so that way, it's a larger bag. That way if the bar if the smaller bag on the in the inside inflates to the point where it blows up, it just blows up into your bed not into you know another Now this, this is conducive to that if you need to do a bunch of portions and have a you know, like you want to have like you know, like a quarter at a time that coming out not as conducive if you're doing like 55 gallon barrels because they're it's much more efficient to just beat the stuff down, put it in a giant 55 gallon barrel and let it rock and roll even like a gallon I would say just do it normal way. But if you're doing like, you know, a head of cabbage or two, I would say vacuum bag is a really, really good way to go and totally safe and I've done it many many times now it will not allow the co2 to escape as much so it will get lightly carbonated. And we spoke to Alex Anakee from ideas and food they detest it. I love it. Do you like a little carbonation in Europe? In your in your pickles? Or in your or in your kimchi? Do you like kimchi?

I don't choose to eat it.

Well. Yeah, Alex Jack Jack's like really? Come on kimchi.

I see a pizza with salad on top.

Do you not like kimchi? Because everyone loves it? Or do you actually

choose to eat it? I don't mind him. Gee, I just never order it now.

All right, so I had something we had something else that we were doing like right now that I needed to talk that we needed to talk on air

about you apologize,

that's it. Certain people. Okay, so listen, are they almost all done? How many?

Yeah, we have three that are shipping cereals.

Okay, we're talking about the series all the way up. So first of all, you know, we would like to apologize for how long it took us to get this stuff out in general. And like stars now this is talking about a sizzle which I've shipped. I frankly am shocked at I am like so shocked like I am beyond shocked and angered at at Amazon how long it took them to fulfill the orders how long they had those Sears holes in their warehouse and shipping it out. And what's really depressing is that no one believes us Yeah, you know what I mean? They're like it's Amazon they should put the next day and then remember like so like we sent them and stuff we had some errors in our in our address and so we gave them an updated address list for and then date Amazon decided last week then started suddenly start selling them live live before all of our Kickstarter and shops that are people have gotten their orders in and then stars like calls me like well I'm working on something I freaks out and we like losing our minds and then when we tell people this is this mistake these people who don't believe us like why would we want to why would we want to not fulfill the NSA so stars very quickly called Amazon had pulled had all those orders canceled the good news is as many as she could some have already been shipped out but not a lot. The good news is is that all but you said three yeah three all but three Do we have the names of the people are you not want to read them out really want to read them we don't want to read them out all but three of you have gotten your Sears all notification most of you have it in the mail already. We've been checking

on the internationals you know, obviously you're gonna take longer because of customs so

but they've all been shipped. The internationals were shipped long ago. Yeah, but it's gonna Yeah, it has to go through Customers have a bit every everything but these last three Sears halls the three lonely Sears halls have been shipped out. So we're super excited. We're going to have the steak decorator coming in soon I hope the promo that we're going to approve and get

haven't gotten yours or any confirmation emails here's all at Booker index.com

Yeah, if you have you have not gotten an email saying you're going to receive your series all like we think you have.

It's not like that like zero email at all zero from anything ups, USPS, Amazon, whatever. Yeah, ever if you've ever heard nothing, email that address. Yeah,

but I'm also super happy that people seem to be enjoying it and have it so I'm very gratified I love all the Twitter stuff that you guys are sending with the with the series. I was coming in. One thing I will say on the way out. People are like there's some flame coming out of the front. Is this normal? Hill? Yeah, right. Yes. Oh, yeah. Doesn't see your some Sears all cooking issues.

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