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 has been brought to you by s Wallace Edwards and Sons third generation cure masters producing the country's best dry, cured and aged hams bacon and sausage. For more information visit Surrey farms.com

Hi, this is Celia Kutcher, host of animal instinct and you are listening to 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 cooking issues this is Dave Arnold your host of cooking issues coming to you live from the pizzeria in Bushwick on the heritage Radio Network every Tuesday from roughly 12 to 1245 Well Natasha the hammer Lopez is later than me today which is unusual unusual she's on the L train I'm sure you guys all know the fabulous website is the L train ft but you know spelled out right and apparently if you go on that right now it would probably say

that he spell la T train really spell it out?

L I think it's this is the L train you know not French Connection UK properly anyways, but while we're waiting for Anastasia we have a new person in the engineering group today Liz right

yes hello

hello how you doing? Hi enjoying the engineering stuff? Well Jack's away. Oh, you know what they say? Well the cat's away the mice will play right I guess I guess I guess and before we get too into it we have two special guests with us today we might actually a third person might be coming we got Dawn Lee the fabulous Don Lee of what's the new bar called Boiler Maker boiler maker but you don't drop the shot glasses into the you don't actually drop the boiler maker shot glass into the into the pint glass you

can't if you want there's no right or wrong way to do it. You can just you know you're in a shot next to each other you can pour it in can drop the shot but

you don't encourage this though.

We encourage fun so if you're having fun, do what you want.

Do you leave enough volume in the pint glass to do a dropper property you

have to take a sip first to take a sip first you don't want to stiff you if you want to you

know good beer doing British downpours has to be exactly on the freakin line. Not an exact line but you know it should be to the top British people. You know, don't get me wrong I love you. I love you Brits. But you and your obsession over your poor lines in your beers is a little bananas because like the price and we're also joined by the way Paul Adams the head honcho of popular sciences web presence actually without your title head honcho,

Senior Editor.

Is that the same thing?

I prefer honcho,

okay, yeah. Head Honcho, and, and and stinky fish enthusiast. Yes, yes. Which we're going to get to in a minute. In the better because it's it's it's stinky fish Tuesday on cooking issues as you might know, we're actually going to get to my backlog of questions. We're going to record a special ketchup show. And maybe I can even do a ketchup tasting for that for you because Mr. Atia, who for years had said that the branded ketchup that you use doesn't matter. Until Yeah, until recently, she went away and someone gave her some off brand catch, but she's like, Oh, I thought it didn't matter because I just been eating, you know, eating hives this whole time. So we could do a comparative ketchup tasting maybe some fancy catch ups and some crappier supermarket catch ups, but I mean, it's kind of like everything's rated against Heinz when you say right, but

are you gonna do the Stein garden? You know, McDonald's french fries, the medium or what are you gonna do?

Okay, look, I love Jeffrey. In fact, I saw him recently for the first time in a long time. For those of you that don't know Jeffrey is like it. You know, for me one of the most influential food writers ever. Brother like can you I can never get the name of his book, right? Because I confuse his book name with its citizen the year before with Oliver Sacks his book name so it's like the man who ate his wife with everything or something Mistook His Wife for something. Yeah, yeah, exactly. Something like this. But it's actually the man who ate everything is his first book. And it's just, you know, I think it's one of the it's like of its style, like the seminal book. Anyway, amazing. Amazing work anyways, he's dead wrong. McDonald's french fries suck, in fact, that that style of French fries sucks. It's like right in between, like a shoestring fry. Cook to the point where it's basically a potato chip. I mean, I can kind of appreciate this. Even a soggy crappy thinner fry, but the fries that tastes good for 13.5 seconds when they come out of the fryer and then turn to like, hollow piece of cardboard, which is kind of like how McDonald's french fries work. They suck. I hate them.

So what would be your medium for testing? Different kinds of ketchup?

Okay, look, but what do you think about McDonald's fries?

I mean, Donald's frozen McDonald's fries. You've done a road trip. You know, it's a it's something you can count on.

I mean, look, I can get first of all a road trip there. They get cold so fast, because you're driving and you can't just like pound them. You have to sit there and like, the person in the passenger seat is holding the fries over and you're missing and you're dipping. I would say you have to taste them straight and then taste them on. Moustache or what is the You're looking well today. I'm gonna go see. She's dressed up to see Fleetwood Mac. Miss Dasu, one of the largest Fleetwood Mac fans hate Stevie Nicks.

I don't hate it.

I prefer the other one. Can you make more creepy noises and you pass the mic, please? Because it's yeah. We're doing an event at for the low line tomorrow and I will be dry ice.

There's a low line now. Well, yes.

It's some abandoned like tunnel area in the Lower East Side and they're having a fundraiser tomorrow. And we're one of the drink makers for it. So I'm going to do our version Don has his own version of the Harvey Wallbanger. We're going to do our frozen version to the Italiano astellia No. Name, tip of the hat to Piper. That was one of his final punch verse before he moved on to you know. Anyway, so we were about to eat some stinky fish and I got sidetracked. We have a caller on the air and we were talking about Boilermakers want to take the caller first he's not sitting there the whole time. Caller he's still there. Yeah. Hey, how you doing?

I'm doing good. How are you?

What's your what is your question?

Okay, so I actually have asked this already on America's Test Kitchen radio. But Chris and Bridgette are not able

to be like you're cutting in and out a little bit, try to try to rearrange your head in relation to the phone and started going. I couldn't hear that lessons.

I've actually already asked Chris and Bridget of America's Test Kitchen about this question. And they actually weren't able to answer it. So I'm hoping you could help me out.

Well, we got we got four heads here plus plus lives a separate head in the engineering room. So maybe we got we got your answer here.

All right. So about two years ago, I was in a lab for biology. And one of the experiments is where we took salivary amylase and tested its effect on a dish of agar jelly. And the idea is that the enzyme can actually break down the starch into sugars. And I was wondering if you can have that same effect with like an egg yolk on fruit because I know egg yolks contain amylase. So I'm wondering, can you buy like a really crappy piece of supermarket through the totally unripe and put the egg yolk on it and have it like magically ripen? Artificially,

my understanding of it is that while there are some enzymes in egg yolk, and I guess those are the ones that make custard turn to crap if you don't cook them through enough, right. It's my memory. It's been a long time. Yeah, that they're relatively low in activity compared to compared to prepare to commercial preparations or for instance, saliva. Which is spitting better or spitting on it? Aside from the fact that you'd have egg yolk on it but the the more interesting thing that you bring up as it ripeness isn't just a function of sugar. So ripeness is oftentimes a an increase in sugar, but concomitant with lots of other changes. For instance, sometimes a reduction in acid sometimes acid is stable depends like apples, the acid and apples will slowly decrease over time as it ripens. There are you know, the creation of volatiles, especially kind of like higher flower industry notes things like this are created during the ripening process. So, it's not all starch to sugar conversion. However, liquor companies make a very good business out of taking things like potatoes and converting the starch in them into sugar without having to go through any consumed no time consuming step like fermentation. So they just dump amylase is into it. But remember, amylase is not a single type of enzyme. There's Alpha amylase isn't there's beta amylase is and there's different ones that are meant to operate at various different points. But if you have like for instance, a puree of unripe product I would recommend at and we just wanted to sugar it up let's say we're doing like potatoes, right? If you have a lot of pectin, I would I would add a pectin pectinase enzyme to thin it out so that your other enzymes can work more effectively. And then usually they do a two step process to different enzymes when they're doing conversions for things are more like shotgun enzyme approaches, I call them when they're doing things like fermentation for potatoes. I forget the names of the enzymes that they use but Novozymes makes a bunch of Kazmir is that place but I don't think any I've tried using just straight amylase from a brew shop and they're there I was very underwhelmed very underwhelmed by it. Also remember that for your amylase has to work properly, they have to have access to the starch in the in granules. So unless you like let's say you take an unripe apples so when you taste under ripe apple one of the characteristic knows when unripe apples starchy flavor and you can see almost feel it when you cut it with a knife it goes shrunken it cleaves starchy. The only starts is really if you lick that apple instead of eating it, you can actually get that kind of starchy taste from it. And the that starch can be is available to be converted by an amylase. However, the starch intact starch is typically not so you'd need to functionalize the starch aka cook it and which is what they do when they're doing. When they're mashing out or something that's usually you'll you'll, you'll bring the board up so you can hydrate the starch and then it's more available it back me up on this Don Paul's correct Yeah, so. So I would recommend you got to do all those. But chewing and spitting out is a time honored way of increasing the sugar content of starchy products. Although it's people find it gross. But if you're doing it, or if you're

doing I don't really want to spit on my fruit, so I don't think I'm gonna do that

spin on it, you're just gonna chew it and spit it out, and then ferment.

Even if you just keep it in your mouth, you keep chewing it, you'll feel it change over time in on your tongue. I've never done it. I've definitely done it with rice. So like even just like the plainest of white rice is if you just keep it in your mouth, keep chewing on it waiting, like you know, 30 seconds to a minute become sweeter

taste as you ever see me two minutes, you know, like, full like, millisecond more like I'm like, I'm like, I almost I almost got kicked out of a Michelin starred restaurants in Spain because the guys couldn't come to the table fast enough to explain what the hell they were doing. It was already gone. And like the actual the chef came out and was angry with me. I'm like, well, just don't talk about that damn much. So shoot you they don't talk so much. Family Show and let me have my food and eat it right. Or or serve everyone else and then wait, or like put a closure over mine or something. You know something? Because I eat very quickly. Yeah.

Wait real quick, I noticed as you catch up, share, but if you have time, I've got two more quick questions.

I gotta go quick. Well, Don is setting up our fish products.

Okay, so I've got two slides up on hands. And the finish has been totally ruined on them from like use and abuse and scratching them on accident stuff like that. I don't want to ditch two really nice and I feel like the metal underneath is fine. So I actually have access to a lot of like stainless working equipment like polishing and stuff. Right. Is there any way to Teflon finish off the pan and functionalize the pan into a standard stainless non regular sticking pan like normal?

Yeah, sure. I mean, yeah, usually it's Teflon over aluminum. No, you're sure it's the undersurface of it is stainless right below the Teflon

like the old school like the three pans so I think it's a sandwich of stainless aluminum stainless. That's a good point and think about the fact that it might just be aluminum and then Teflon.

Yeah, but Teflon, as abrasion resistant as it is is no match for a a very quickly spinning wire brush attached to a four and a half inch angle grinder. But you know then you're going to have to polish and buff out you want to make sure you get all the Teflon particles out because it's going to be more apt to you keeping those things straight down, which ones are more apt to, you know, have, you know, a little Teflon particles and people are more and more worried about like burned or Teflon particles every every five minutes I see my hear more people upset about Pete What PF Oh, was it PF o AES perfluorinated something or other payment? Well, what's your what's your next one?

What is the dealio? On the fears all? How can I get one? Are you going to offer them for sale on Amazon?

We are there's not that many left. In fact, I'm glad you asked that this will be the update for the Sears offer right now. The international ones are going out tomorrow. Tomorrow, they're shipping tomorrow. And all we're doing is waiting on the handoff from our importer into Amazon and then they'll ship out. So literally, in order to give something to Amazon, you need to have an appointment, believe it or not. And so they're making that appointment. We hope it happens this week. As soon as I get confirmation that everyone from shop starter and Kickstarter has been had their product sent to them. I will then mail the residual sizzles in which they're going to be how many stars like 300 350 Bing. I'll mail them to Amazon and they'll just go up on Amazon Prime ready, ready to go.

Awesome. Awesome. Good deal. Okay. If I miss out, I'm probably gonna have to like hack my own or something out of Boston shake or whatever. But

yeah, I can't. Obviously, I can't recommend infringing on a patent or doing things that are unsafe. But you know, but it is a fun project. Fair enough. All righty. Thanks so much. All right, Don, back to you for a second with the Boilermaker. Sir. I forgot we were talking about Boilermakers and the draw and the drop and that SIP Oh, and the freakin Yeah, the British with their pores. Here's the thing. The price is arbitrary. So why does the poor have to be exact same with the Germans, but what little wineglass with the line that shouldn't have ever seen those?

Well, so you know, historically, there's the fact that it was something that was mandated, so that you saw that it was trying to protect the customer. So the government would say that you have to have this line, so people know that this is what it is. And in England, they take the weights and measures very, very seriously. So even jiggers if you're producing a 2550 milliliter jigger, you can't first of all you can't make a 3060 has to be 2550 Because that's what is recognized by the weights and measures and then it has to be certified by them. So there they just are obsessive about making sure that everything is right for the for the folks and then after that it's really just perception. At this point, people have an expectation of what it's going to be and if you you know if it's like even if you order a cocktail today if you go to like a hotel and they give you an absurdly large visa glass, and they give you a martini to the top like no one wants to drink that all the way to the bottom it was be worn by time it's the bottom but if you give them the right amount of drink you know that in a large glass people feel like they're they've been chipped.

I'm familiar with this problem. That's why you use smarter glass is that but the fact of the matter is it's all it's all perception and not actual kind of mandates and these weird there's another caller All right, okay. After this we gotta we gotta eat some guys some fish caller you're on the air.

It's good afternoon. I really enjoy the show. And also I'm really looking forward to your book coming out in a coffee that

pretty soon pretty soon very soon. Terrific. Oh, I

had a couple of recipe questions. I hope you can help me with I've heard you talk about making onion ice cream. Sure. And I was wondering how you did that. Do you do caramelized onions you pressure cook calm? Or how do you how do you do that?

Well, and you could I get we never caramelized them first, you could caramelize them first I guess or afterwards. But we pressure cook them in milk and then blend for like 20 minutes and then blend and then use strain and then use that as the milk base with the with the cream. So and it works if you want more of a frankly I would actually just if you wanted to get more of a brown note I would just add brown sugar rather than Carolinas because the only issue you might have is that you might develop some stable. Usually when I pressure cook I pressure cooked uncooked onions and I don't know whether you'll develop some more stable soul free stuff if you pre saute and kind of set the flavor of the onion before you pressure cook it usually I slice it into rings very quickly throw it in milk and pressure cook it right away. So I don't let it sit around all the time and develop that kind of stale onion flavor or any any of that kind of any of that kind of jazz. But yeah, it's a legit it's a legit ice cream meets on the savory side but it's legitimately an ice cream. And you guys you guys have been doing demos longer than that.

I've never tried to your version of it. But have you ever tried it with the Maui onions? I've heard they're like much sweeter to begin with.

I still got a pretty good feel senators, no stars. You've had the onion ice cream, right? Yeah. Did you like it? Wow. And then the Stasha likes it you know that it has to be a legit product because she there's nothing. Booker Anastasia are the two people that love to hate the stuff that I do the most. And that's kind of why I like keeping them around my book because he's my son but a starship As you know, she's she's Yeah, what it's a vital role is a vital role the hater. Yes, yeah, we gotta right. Is there a song called the hater? There's a joker? Can we do a new version called the hater? And you're the star? Sure. Sweet. All right, cool. All right, well, thanks. Alright, so on.

If you don't mind, I was also trying to make your first aid cocktail at home will not work with our clarification.

No, I mean, look, you can clarify with Aguilar. But I found that drinks, they're traditionally meant to be kind of loose dinos, or really thin when they're Adguard. Especially because remember, you have to add water when you're doing an ag or bass thing anyway. And so it just it never becomes kind of awesome. Here's what I recommend you do, because first date last forever, here's what you should do, you should get the dates, you should get whichever spirit you're going to make the first date into, because we've made it with various different ones, blend it a high speed with SPL and then just put it in a cabinet for like a month. And and then rack it off. And you know, you might not get like 100% But you're gonna get a lot of settling. And you're gonna get, excuse me a significant amount of clear stuff on the top of it. Oh, no, no, that's what I recommend. But it takes a while but it's fine, because first date doesn't go bad.

It's the method known as God centrifuge.

Yeah, right. Yeah. Well, yeah, I guess that's true.

Thank you very much. Appreciate your help.

All right. Cool. Thanks. Hey, Paul, you have these kinds of context. Can we get into one of those NASA astronauts centrifuges and just hold the bottle of it's only a couple G's. That was probably not enough to do much. I think they got up to seven G's. Yeah, yeah. I don't mean we're doing a couple 1000 G's but I wonder whether you can visibly see settling in a bottle of Justina if you're holding it in your hand. Probably in a in an astronaut's centrifuge, insofar as you can see anything at seven G's. Look at your eyes are peeled back. Yeah. Well, you know, Paul has been on the vomit comet. Did you know that? I think we might be on the vomit comment about 20 minutes here when we're eating the hot girl. So why don't we talk about the fish that we have first, but we have some non stinky fish. It was mailed to us by a longtime listener. John Reiber. Right. Yep. Yep. Thank you, John. So he officially officially is right. Thank you. Easy. All right. So where are they from? What river? Do you know? Yeah, I can tell you. Alright. So for those of you that, I don't know, I don't know. I don't know. I don't know what your background is because I'm not talking to you or you're listening to a podcast. But so the salmon right? There's a bunch of different variables with a salmon we're not talking about the latter variables like harvesting or any other nonsense but aside from your standard kind of farmed or, or wild, right, you have which run they're from and then which species they're from. Boat. This species obviously affects what species it is and the waters that come from are going to affect things like fat content based on how cold the waters are, etc, etc. So

this is what he said he has two different wild Pacific salmon. The Lewis and Clark expedition ate a ton of salmon when they ventured out to my corner of the globe. Most of it was dried and they came to hate it but Meriwether Lewis later wrote that the fresh king salmon he ate here was the finest fish he ever tasted. I wouldn't argue with that. Although some people think coho salmon is just as good as Chinook. I'm sending you some bolts you can compare for yourself, but I'm not sending them as fresh fish. I've smoked them instead. But they're not the hard dried chunks that commercially smoked salmon tend to be they're dry, cured and cherry wood smoked, but both the curing and smoking are a lot lighter than you typically find. So these filets are still perishable, but they're a lot less delicate than raw fish.

So I'm not going to say I'm anti coho but you know, I don't fly around in coho helicopters, right? Like it's Chinook is the freakin helicopter. I

saw two Chinook helicopters out my window in Manhattan yesterday Yeah, I don't know why there were military troop transport helicopters in

Chelsea is it fleet is it Fleet Week know that well, you know their strength, strength, strength. This is why you know call this can't be beat Alright, so let's taste this before we get to our crazy or craziness. So in which ones which so the one on the right is the the coho and what's all tasteless? Why are you seeing you're not eating? Any of you guys are making me angry. I think salmon is delicious product. Do you like salmon? Are you literally eating bubblegum right before he takes us down? Would you know

just do a quick shot of rubbing

their eyes at me this way. Describe what we're going to be drinking here.

We have some Icelandic snobs here. It's a it's like Aqua V from Iceland. Paul was kind enough to hook us up with the the US importer of bread oven,

who contacted me on Twitter when he heard we were going to be eating fermented shark today.

I'm blown away. By the way. John, who's a stickler for details, which I appreciate. Took pictures of the actual fish they came from and took both filet pieces from the same section of fish and labeled them with marks. Yeah, which is fantastic. It's fantastic but it's also really delicious fish I think I prefer the one on the left but I'm a I'm a fattier dude. Like, what do you what do you do? What do you do? What do you prefer? Which one's the one that wasn't paying attention to left was to you that you know, it's called it's called the king for a reason people I think the other ones also delicious. Yeah. But it's a different product. I mean, like, you know, I've come to expect, delicious kind of come to expect like fatty being positive, whereas now a lot of people like the leaner salmons because they still haven't gotten over this stupid hatred of fat. Let's save that for another show. Okay, so what so we're drinking? What's the how do you say Skol, in in? They have a special pronunciation of school they're gonna

Iceland no idea.

So we're gonna go Scandinavian style, you know, old Icelandic, Icelandic, the most conservative Norse language and therefore, people in Iceland can actually read the Sagas because it's the closest language to Old Norse. And so respecting that I will not clean classes we will just look at each other and school properly. School. That's good. That's good. What's the out? They don't wanna see out on the on the Caraway flavor. Tearaway forward. Yeah, which I appreciate. I don't like sissy sissy, aka beats with no

sissies. What are glass level?

The bartender and the man of experimental eating prowess are the ones who have been pounded there. Right now don don just came back from Iceland and was not involved in a sort of eruption. Why don't you tell us what you brought back,

brought back some fermented szarka well, so you and I did we went on a trip to Sweden together and you've made the poor decision to try to bring back strongly in your luggage managed to bring it back. Yeah.

So Swami won't explain with me is a

intentionally Miss canned herring, I believe Yeah. So the you know how you're not supposed to eat a bulging cat. If you buy a canned fruit. It's a bulging can of fish that's gone bad. And it was quite horrendous. Paul joined us for tasting that. And I figured you know I'm at another Scandinavian place with something that's supposedly terrible. I figured I should share the terrible with you.

So for those you we talked about it on the air and Paul blog blog, right for Popular Science.

I did. There's a video of Dave and McGee enjoying it. Yeah. So

it was for those you that I don't know, just were born today. And don't know Harold McGee, Harold McGee had possibly the greatest quote of all time, as we were eating the search roaming, so search roaming, what they do is is they they don't have enough salt to it so ferments in the can. And for some reason, it always ferments in a way that doesn't produce any sort of botulism. But it does make some for some stinky stuff when you open it. On a day, when you see nothing, instantly, everything's coated in flies, everything's coated in flies like your face, the source from everything coated in flies, and the smell radiates out from you know, far and wide and Geet, who had had it maybe two or three times prior was like, this one is missing. The vomit note. I missed the vomit note. And I was like, wow, apparel that's strong strength, strength. Remember that? It was crazy. And then oh, Paul was the only guy standing next to McGee and just like pounding chunk after trunk like I had like three or four because I wanted to see if I could acquire a taste over this like, you know, a small amount of time. But all I don't even remember this size yet

took took a townhome with it and what happened? Well, the window wouldn't go down.

I took a cab home with the leftover sort of struggling because we couldn't finish the can. And I was in a cab with where the windows wouldn't open.

What did the cafe say?

He didn't say anything. He looked very unhappy.

I loved it. The cabbie had seen so much worse that he doesn't mention service dropping into cat. Anyway, totally illegal to bring back is this stuff also illegal to bring back

and not to my knowledge. It's sold everywhere. I saw some vacuum packs on, but they're all kind of frozen. There were no warnings in the airport, like in Sweden where it said specifically not to put this in your in your luggage.

Right. All right, well, okay, so So hacker L as it's called Icelandic delicacy. Turns out that they have a boatload of these Greenland sharks off the coast of their waters, right. And they catch them from time to time, but the level of trimethylamine I believe, okay, I wasn't able to look at my scholarly stuff today. But to me, I think it's TMA trimethylamine Yeah, I don't think it's fair. Ammonia is so high that the flesh is actually toxic to eat. Yes. And

so what's called Shark sick is always fresh Greenland shark flesh.

I like that, you know, but there's also a lot of squids that are hiding it. Well, I guess it's more iodine. Hmm. Anyway, but like dogs apparently don't aren't offended by the smell and they can get some sort of like TMA narcosis from eating too much of this. Yeah. Bread. Yeah. Which is kind of awesome. Humans can't

get believe they also have bread oven with it.

Yeah, the dogs. Yeah. Well, the thing is like, we're so repulsed by the smell that we can't eat enough of it to actually have it be toxic. That's one of the few things it's you know, kind of like that. You know, where but we're gonna try but we're going to try Well, no, it's something that we're they do is they they bury it is buried bury this sucker in the ground and some portion of you know I love how people figure things that is why people are so resourceful or dumb or both a combination of resource dumb. Yeah, so they bury the shark for however long it freezes and thaws because you know because it does they they pull it out of the ground and someone's like this thanks but differently than before Yes, I'm gonna eat this thing what and

then they actually hang it up for a couple more weeks like right out yeah, they

got to dry it out they got well the guy like probably tasted a piece didn't dies like we're gonna hang it up for later and see see what happened is how all this kind of crap happens you know what I'm saying? Because you're starving and it's either eat your eat your dead brother for eat this rotting shark and you go for the rotting shark first and the brothers kind of like a second call. I mean, that's usually how this thing works. Right? Yeah. Okay,

so long between fermented and rotten is sort of a hazy one. It's a matter of opinion.

Yeah, that's true. I mean, like in a final loss and there you know, you know, we've kind of lost it but like when you travel to other places and you see cultures that still have a complete continuum from fresh to fermented in everything they eat including grains and you know main starches and stuff we very rarely eat you know anyway whatever that so it's a hung up to dry they smoke it as well they smoke it right isn't there's fire in there I

don't think there's a smoking just just a dry hanger from what from at least what we could repeat it holds me

so the guy didn't use his his brother to smoke the fish instead of eating the brother and use it as a as a smoking fuel. But

unfortunately, there aren't very many trees in Iceland. So apparently the the primarily they use a sheep dung. So there is in fact a sheep here that you can get in Iceland. How was it? It was a smoky

Donley. If you ever visit Donley as a very, very, you have to be a very special guest, but if you visit him at the cocktail kingdom, he will serve you. Or horse Pizzle horse Pizzle

booze. That was a courtesy of a tenho who brought it back from Vietnam for me. See, the label was amazing. It was a we will we've been conquering awards for the past 20 years and we will continue to conquer more. Yeah, yeah. Yeah. Well,

I mean, 24 hour hotline if you have any questions. Yeah, I mean, horse, you know, horses, you know, a well endowed creature. Yeah. I know. What's that call? What's that thing called? It's a it's a classic thing. I've out of my head right now where you think you become something by eating something of like that. Like ginseng looks like a dude with a thing. So you're gonna become a dude with a thing if you eat it or like, you know, once I caught that case, it's like oh, Daniel Gretzky has come back to Justin. When he cut him some wine comes from a non steak first. I can do some more to we're gonna need

Yeah, I lost track of which salmon was which?

Well, the one in the package. Chinook is that, you know, can the other ones. Oh, no. I

mean, I think he means plate on the plate.

was the one that was a little bit more briny. And I think yeah, the fatty might have been whether it was the top or the bottom. The belly side was a little bit fatter than the than the top.

You're a little more frightening. Okay, Daniel, you're just in time my brother pull up this weird white chair. You don't get a cushy seat because you're late. How about that? Okay, Daniel, grits are from serious seats. So we have now the brains here. By the way. Cocktail kingdom. Popular Science serious eats and then like the two jokers from cooking issues here to tell we have a five heads are clearly better than none for tasting this stuff you want to you want to taste this stuff before we crack open the hot girl. Yeah, this is like salmon is that? Yeah, looks are not deceiving. This is Oh,

this is the Chinuch and this is the

Chinook and coho. Well, it's tasty. Same same river, same smoking process. And take from the same piece. Take the same piece as you go down like deli versus belly so you have to test versus that piece all right. No, I still I mean Yes. I'm sorry. I'm getting on the air. Okay, here we go. Drumroll. Open the hot girl.

immortalize this. You want to open this right under?

This? It's already hot girl. Totally 100 grams net. We could pound this fall. Oh. Oh, it's good to get on me. I hate these plastic containers. That's nothing that smells like there's nothing people people out there. Gordon Ramsay. Gordon Ramsay. I'm calling you out. You are a sissy. Isn't this what he this is what he ate and he puked. You are pretty mild. You're a freaking sissy. Yeah, I think

anyone can take it. It'd be us. You know the number of times we cleaned down stuff at the end of the night using just the Windex. It's like ammonia city. That's just

ammonia. It's is not and it's not death. Like source drawing is the smell you're smelling your own decay and rot. you're smelling like liquefied version of that dude on the subway who clears out the subway? No I'm talking about you're like this this stuff that's kind of dripping like from him like that is what you get from service bombing with an additional notice some other nastiness plus ammonia plus ammonia, right? This this this just smells like you spilled a little ammonia on your on your fish and it passes around to get our impression.

It's also supposed to have plenty of urea.

Yeah, yes. Oh, okay. So let's, we can't do a break. We're about to taste it. We'll do a break in a minute we'll come what we'll do is we'll do a tasting and then we'll go do a break and we'll come back but I am. I'm telling you that anyone who's at the set a bunch of people said this is the worst thing they've ever eaten right. Anthony Bourdain said it was the worst thing. Listen, I've met that guidance seem like assists. Did his sister try it? Maybe? Tried it? Anthony Bourdain, or what is it called? Like, Tony, right, but what's his like? Masha?

Thanos Yeah,

So Ruth Reiko. Anthony Bourdain. Yeah, remember to Twitter? Yeah.

Yeah, I mean, look, I'm not saying first of all, obviously men don't have a stronger Constitution than women do. But I just like calling people sissies right? That's okay, that's fair. Right totally. I take a piece everyone and then we're going to Sears all that to see what that does to the ammonia because ammonia is volatile. And then we also have some lemon here to see whether we can touch on this stuff with the lemon but I don't think it's going to need it. Oh this I think you're still seeing this on a regular basis eat I taste good. Taste good.

Kind of salty like very chewy

you're all you're all you're all you're all complete voices. Like good as good as stretching it that's gonna taste good. Yes, good texture, got a little wired the taste very good. Give me Give me Give me a fork and let's put the series all together here him in a series off. We should take a break now. Let's take a break. We'll come back with some more HackerOne issues here on cooking issues.

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Hi, how are you? My name is Andrew WK. They say when things are very delicious. It must be heritage radio. Wait, we

have Andrew WK on. As are one of our people saying stuff

for some reason he really likes food.

Come on really? Are does that mean he's gonna allow us to say he's gonna allow us to play party hard? Oh my God, that's awesome. You don't you know, I'm right. You know who he is? Awesome. I appreciate that. My son loves DAX loves the show that he had on Cartoon Network called destroy, build, destroy. Where, like teams have like usually a parent versus like, it's usually like, it can be jocks versus cheerleaders, or parents versus sons or whatever. parents versus kids. And they they blow up a bunch of crap. And then they recombine it and do challenges with the recombined stuff. But like everyone hated it, because there's not a cartoon and I can't wrap my head around Cartoon Network doing things medical people are weird people. Okay, look, so I got some hot girl here. And I got what's this called the sizzle. And uh, here we go. I'm gonna try to technical difficulty. So tell us about Nice. Alright,

shark is not a fatty fish.

No, not at all. Well, that looks lovely. Well

tasted. Whoa. You don't want the first bite? No, I mean, I look you know, a host host Host. Yeah. So what do you think? Better? Worse, same. Maybe better, better, like a better get a little more texture on water. Well, the the you know, like I say ammonia is quite volatile. So I should be able to drive off at least a lot of the ammonia that's on the surface just by putting this down the training

section. With well just to give the listeners what I what I'm looking at here it is slightly bubbling on the outside so some of the oil has come to the surface, a little light charring on the sides it looks delicious, so we'll give it a try. Yeah no noticeable ammonia on the outside has the smell of cooked fish.

Like a chunk of pork belly from here Yeah,

yeah the the ammonia is a little more tame. And you have Yeah, you don't have that also that sort of like cured it's not quite a raw fish texture but it's somewhere between raw and cooked when you don't want it wasn't serious all in here it's got a full uncooked