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.

Lady me and baby don't call the cops call us to California honey dropped a little y'all a little old with a little bit of soul here's another song we played on the street we made a little car built the time machine and picked up Mr. Bond. Everybody's happy and

on

today's episode of Cooking issues has been brought to you by Wilma gene restaurant serving delicious fried chicken and other Southern Comfort food classics plus great burgers located at 345 Smith Street. For more information visit Wilma Gene 345 dot com.

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

Hello, and welcome to Cooking. Cooking. Coming to you live on Roberta's pizzeria in Bushwick, Brooklyn on the heritage Radio Network every Tuesday from roughly 12 to roughly 1245 little bit late as late as we can push it you see we get kicked out of here because you know, we got people coming in, they gotta get ready for their program. All this other stuff. So we get Heidi hauled out in the ANA sometime around 1250. Somewhere in that in that general region, calling her questions to 718-497-2128 that said 184972128 joined as usual with Anastasia the hammer Lopez. How you doing good. Yeah, I haven't seen him because I was in Chicago. Yeah. Nice. How you been? Fine. Alright, that was not that you didn't see it. You know how like when someone asks you something and you're about to say something and your lips close and your mouth inflates? Like you're about to say something and then you're like,

she's about to say not fine. Yeah, shake, shake it off.

And then say fine F word. Yeah, like Yeah, fine. That's what that's just for you if you can get that visual image. And Jack Inslee, Ainsley Inslee in the booth, how you doing?

I'm great. How it's awesome. How did you like the hands? Oh, the

hands are delicious. Yeah, we did it. Last time I saw you, yeah. Tell everybody it was Wednesday. It was the Wednesday. So you know, last week we were at Harvard, which is why we didn't do the show unfortunately wanted to but the problem is that scheduled for right before and so I couldn't anyways. So Sam Edwards, who, as well as Edwards and Sons is sometimes sponsor of our program. And of the radio show radio network in general is a is a, you know, a well known sponsor set up along with Patrick Martin's the ham tasting, which is actually like a very expanded new version of, you know, something that I think he's done a couple of times, and I did once in 2004, showcasing American country hands tasted side by side with their European counterparts had a lot of interesting people there. How many did we taste Jack, like 14 or something?

I think it was like 2020. So it was a lot was a lot. I made it to about 14 or 15.

I ate. I ate fistfuls of ham more than other people did, because that's just how I roll. But the next day, I was like, I was like, Oh, that's my I need water.

Now that night that night, I was like that. Oh,

yeah. Oh, yeah. Oh, my God. Oh, my Geez. And some interesting Virginia apple cider from there was good, baby. But so is there a write up of this whole thing somewhere on the on the heritage radio?

And I'll post it on Twitter. up some information? I don't know.

Yeah, but go check it out. Just because like I like it sit here and go, you know, to blow by blow. But I think it says up there. What do you think?

That was good. I didn't say

a woman of many words. It was good. Anyways, lots of interesting hands, including one of the interesting developments over the past. Oh, eight 910 years is American ham producers using controlling the feed of the animals. So we had some acorn fed American, not equal peanut fat American hogs, and some other interesting stuff. So it's a very interesting tasting.

I'm Michael Mac, and on the line too, as well. Oh, yeah.

All right. Hey, Michael, what's up? Hey, Dave, can you hear me? Yeah, what's going on?

Awesome, man. Hey, I called to give you a hard time. Okay. Okay, so, you know, the person who had the dust mite allergy, you were talking to him about how when you start to feel reaction coming out a lot of times, you'll just take some Benadryl and see what happens.

At least for me. That's true. Yeah.

So I have some experience with this too much. In fact, my wife has an anaphylactic reaction to peanuts and tree nuts and I've been to the ER with her probably 15 times in the past 10 years. Because restaurants are really shitty about normal. They have nuts and unfortunately, but she has been this sort of the same as you like she has been having these reactions since she was a little kid. She's gotten pretty casual about them, and would often just take some Benadryl and kind of wait see what happens and you know, maybe we'll go in and maybe we won't. And then just last year, there was a 13 year old girl at a camp and he was in New Jersey or something like that did exactly that. She'd been having reactions her whole life. She kind of knew how strong they were weren't hit a rice crispy bar that turned out to have peanuts and took some Benadryl, apostrophes fine, went to bed and never woke up.

Oh my god.

So it's it really is as tempting as it is to become casual about it, what connects it, like one reaction can just get out of control and you don't even know and it's not even necessarily real specific, but whatever. So you really should just always use Apple pen and Goldman Sachs

does. Yeah, that's really. Yeah, I mean, I guess that's true in my reactions could get worse and I guess I wouldn't know it either. But I've never had luckily for me, it's simply that my throat closes up. It's not that it's not that I go into full body shutdown, you know, or, or, but, ya know, that's an excellent, excellent advice and very sobering. Any good news to give me Michael.

Good news. Shoot. Yeah, we're having all types of fun back here in Seattle.

Yeah. Oh, next time. You know, I need some reason maybe maybe the book tour will send me out that way. Who knows?

That's right. Yeah, we're gonna book and also learn the social media persevere chest up sits on the shorter book for our in house libraries. We are excited to see

the cocktail book. Oh, nice. A speaking of in House Library, did you hear that food arts closed said said you know, food arts magazine, which was kind of like, you know, it's actually my first Yeah, my what made me think of it was in house library this morning. When I heard they closed down like they had a huge because they were sent every advanced cookbook, you know, advanced copies of cookbooks for reviews. For the past probably Yeah, for the past like 30 years. And I used to go into their, their conference room was the library where all their stuff was and this morning I kind of sat it was because Michael Badbury you know, Aireon the two founders of it. They got me my first job in food and and they've been very helpful for millions of people on this but many people like Patrick for instance, and and I was just thinking it's one of my copies, like I wonder what's happened to all those books. I hope they're donating them to some, you know, library or a culinary school or something like that. It's an amazing. Yeah,

maybe you better get over there. You could put a library wallet, put her ducks.

I would see I would feel a little bit mercenary being like, Oh, hey, and your books, you know what I mean? That's something that's something that Natasha would accuse me of doing right? She like the Stasi likes to think of me as is kind of just the evil person. So she would that's how she would hope that I would do she like, thinks of me that way. Right as

well. You distract them in the fashion and make off the books. I'm like, wow.

Now Michaels calling us does like the sneak thief. That's kind of right, though. I guess the more you know, or the more she's sneaky, but anyway. Well, thanks for that word of caution, because I definitely don't want to be responsible for someone not going into the hospital when they should. And it is true that these things your severity can change at any time, correct?

Yep, that seems to be the true saboteur.

Someday, the doctors will figure this out, and we'll kick the whole dang thing. You know,

they're doing a lot of really interesting work on where they sensitize you with absolutely micro doses over a long period of time, and they can at least get you to the point where you don't die.

Yeah, I mean, the GIS keeps on saying he's gonna work on that with because he shellfish allergies, and he's gonna he just keeps on saying he's gonna work on it. I mean, mine are so you know, specific and mild that I don't think it's worth, you know, messing with. But if I had something as pervasive and dangerous as a nut allergy, maybe I'd give it a shot. You know what I mean?

Yeah, I suppose you don't really run into cherries randomly. And then things. Yeah,

no, not so much. I mean, it's certain times a year I do and then if they're cooked, it's fine. Unlike, you know, peanuts, which don't appear to be destroyed by the processing. No, not at all. Yeah, like, I've had cooked cherries and not died, you know. So. So that's, that's good. And again, I get, like I say, for me, it's like, you know, it's fairly mild. It's just like the throat closing, which is only not mild, because you can't breathe anymore. And you need the oxygen, but it's not. You know what I'm saying? It's like, you need the oxygen. But other than that, I'm fine.

Yeah, to me, the throat doesn't sound mild. I'd be I'd be upset with my throat was, but I hear you that you feel comfortable. So that's good.

Yeah, well, people would think and some people think it's hilarious, because I have like a sweet, sweet Donald Duck voice when it happens. I sound just like Donald Duck until just before it starts to fully close up. So it's an amazing way to go further.

Well, let's, let's keep you around for a few more years.

All right. Thanks, brother. Thanks for calling in. All right. Take care. Thanks. Hey, Jack, do you have a reverb button over there? Yes. Sweet. Keep it on for a second. We're doing a new session called Cooking shows shout outs. Yes. We have some shout outs that we have to do. We got to use that more often. We got to do like a month. Cool. Can we announce like a monster truck rally? Yeah, you just give me the heads up. And we'll do the Sunday, Sunday Sunday. For all of those. Do they have those stars? Do they have Sunday? Sunday, Sunday in California?

I don't remember when it's been too long.

You would remember I would remember Sunday. We gotta do it. Sunday, Sunday, Sunday. No, no, you remember that? No, Jack, you remember that? Right? Of course. Yeah. Okay. Anyway, that's one monster truck rally is always always are there on Sundays.

I've heard them I don't think that they were in California. You know, there's

two kinds of monster truck rallies. Well, there's probably a billion now. But when I was a kid, there's there's two kinds I went to the wrong time. Like there's the one with the monster trucks that drive over things and crush things. And that's what everyone wants to see. Right. And then there's ones where they just pull crap. And that's the one I went to.

And then there's also the demolition derby is where a bunch of beat up crappy cars just like crashed into each other.

Do you know I've never seen one and it's kind of like, it's really, I would love to see some multiples kid.

They're the best. I would love,

love, love, love to see a demolition derby. I mean, they just they still do the same thing that I knew I used to know about these two, they fill the doors with concrete and whatnot. So sweet, so sweet. Anyway, okay, so our shout back to our shout outs. our good buddy Daniel Rosenberg, who, you know, I don't know his exact title over there. He's at the Harvard and he's in a building over there called the Science Center, which is kind of cool because they have all the sciences are in there and they have a demonstration services thing. And Daniel is the guy there you know, and so we're we go there all the time. And he has control over all this wheats sweet sweet demos at all of the science classes have at Harvard there's like one or two like moron programs at Harvard that don't use the science building and I'm sure they feel incredibly weak and stupid because they don't have Daniel doing their sweet sweet demos because he can set up he can set up anything you're like hey I want to throw some some sodium into some water and like you know have it explode he's got you covered remember that when he did that for us is so sweet. So awesome. He was a little mad at us last year when we didn't give him the information for the demo we were going to do and then set off the fire alarm and cleared out the building but he's over it now he's he's he's not angry with us anymore about that right that's not angry with you anymore. Anyway, so saw him last week at the at the Harvard and he wanted to give us a shout out because he's working with the with the Ig Nobel Nobel Prizes. It's like Nobel but ignored Yeah, so the EEG Nobel Prize ceremony, he's involved in this, you're it's kind of cool, like they give, they give out awards to kind of non consequential but cool science kind of things. And like so what you want to do is go see this year's food theism food themed stuff. So he's doing some like crazy dumb small stuff on the on this promo video, which you should watch. And, and you should watch the live webcast that they're going to have. Because this I don't know the day Jack, if you look up to Oh, all right. It's September 18. There's a live web webcast. It is the 24th first international ignoble Prize ceremony every year, it's always the first like, it's the 20, whatever, like 27. Anyway, go look at it on improbable.com Check out his 32nd promo for the ignoble Prize ceremony and check it out. One of the things they have the you might find interesting, they have these things called 24/7 lectures, where they get very eminent scientists they come in, and the thing is they have to explain in technical terms, explain give a full technical explanation of their field and 24 seconds. Yeah, and then a seven word summary of what they do. That is understandable by any layperson, completely understandable, any layperson? So where this actually boils down to is people start trying to explain what's going on and in 27 seconds, they get to blow a very loud like Coach whistle in the ear of extremely eminent scientists. And never sometimes they come up with like really amazing definitions. Like I forget what her name was, but some well known biologist came up with like the most awesome definition of biology ever. And it goes like this. If it gets infected. It's biology is biology seven words. Sweet anyways, second shout out. Greg Miller. I guess it's really right because me like Mueller, like with a zoom out, but I don't know if once you're in America, whether they just go with Muller, what do you think Muruga anyway, wrote in? How about a shout out we are doing an event in Lyon in January, with a Chef George Castaneda, and it's called the catering cup. International catering cup. Another ICC, another freaking ICC, International Culinary Center, international chef conference, international culinary cup catering cup anyways, it's kind of cool. It's a it's a competition. And this is the first year it's every two years I think and this is the first year that the Americans are competing. In fact, so knew that the weasels up at international catering. cup.com didn't put the American team on their page yet, but were their America were going so you should check it out and support it catering cup.com forward slash English and the stick is this Each team must prepare the same dishes. This year. It's 100% Duck pate on crude and exotic fruit chutney, a whole stuffed whole trout stuffed with cod and scallops with a cold emotion sauce. An otter made from three types of pork. It's so much less specific than the other ones. Hey, I want you I want to freakin I want to trout stuffed with cod and scallops. And then he has three kinds of pork. The other one is that it's nuts, French and a dessert using dark chocolate tartlets Victoria pineapple What is it Victoria, pineapple, coconut and lime. So check out catering cup.com forward slash English and if you happen to be nice slash slash en and if you happen to be American, vote for us. And if you can't really vote, it's like one of those things where they where they test you on like, like, first of all taste and second of all presentation. I don't know which ones first hopefully it's taste and then like you know cleanliness and bla bla bla bla bla I don't know whether they judge you on your spiel or not. That's the way cocktail competitions are. So they just judge you and she feels she feels it's been a cocktail. I just got back from the from Chicago, like I said, was doing mod Max with Rick Bayless to set up this thing called mod Max, which is I guess modern Mexican, where they get some Mexicans, some people Americans doing Mexican stuff. And then just some knuckleheads like me going over there and working with Mexican ingredients and kind of talking about how these ingredients and our techniques have placed in modern, you know, modern kitchens. Interesting, not modern, necessarily, meaning kind of like what we do but just kind of like contemporary has some really interesting stuff over there was at fronteira topolobampo and had delicious banana leaf ice cream. It's good it's like almost like it was delicious anyway. What else we got to go to aviary but I don't really have time to talk about going to aviary have had a lot of cocktails I'm not able to finish them all because there's just so many cocktails and it's a sign I think of how adult I've become that did not even attempt to finish all the fact

that Stephen both is like number one piece of advice when you go to a cocktail event he said never ever finish a cocktail. Even Damon bolt he says and both he says that so if he says it, you know? Yeah, I

mean, those of you who don't personally know Damon volti let me just say the man knows how to squirrel away some liquor inside himself. So right, right, and he's one of those freaking like, culinary twins here in What does his brother do stars

Rolling Stone are a Spin magazine writer. Yes, I'm like that. Yeah,

so he's at least at least only one half of the twins are in culinary stuff here. But there's like so many culinary twins. And then when you see like the one and you don't know what's the other here, I can think of like four or five sets of twins here in in the New York area freaks me out mean whatever. It's not his fault. Anyway, okay. Kyle Payton wrote in and says, can I get more information on the bottle style carbonation setup you have for home seltzer or not, I have I have an actual inline carbonator Well, Rudy, 2d for me. But if you want to do bottle style, carbonation, which in the end is much more, what's the word I'm looking for much more economical than using a Sodastream. Right? I mean, it's a little more of a pain in the butt, but it's much more economical. What you need is you need a co2 tank. Now it depends on how your counters are, some people can fit a full 20 pounds co2 tank under their counter. If you can't, right like I can't, because mine goes underneath where my sink is. And so it just doesn't clear most of you can if you have a full cabinet depth that you can fit it in. Remember to strap it down, you don't want to have it fall over, don't keep a lot of co2 tanks. Because if one breaks, you don't want it to 68 you by opening this stuff up. But yada yada, yada, yada, yada. Anyways, you can get a 20 pounder, you can get a five pounder, which is a lot smaller, but there's a little known and little used 10 pound unit. So what I recommend is going to mark Powers, who they're in Guntersville, Alabama, and they can sell you they have the best price on like the regulators to hoses and the fittings. So all you need is and they'll sell you an empty tank and you get it refilled at a welding supply shop in your area. And you can usually just drive if you live in the suburbs, you can drive you're in the trunk put you in an Trump drive in and swap them out. And it's relatively inexpensive. You know, everything depends on where you live. But a 20 pound co2 tank can do like 400 gallons of seltzer and cost less than $20. Okay to swap out. So you get your empty tank, you own a high pressure regulator. One that because the lower pressure ones that are made for beer don't go quite high enough, especially if you're gonna use things like cocktails, you need to also buy you don't need it. But I would highly recommend buying what's called a regulator cage. And it's a metal thing that goes around your regulator so that the gauges don't get smashed, you can buy very expensive gauges that they kind of don't get smashed. But in general, there are hundreds of dollars, whereas the regulator I buy is more like $30 It's a tap right. And it's very cheap, because it's made to be used by every person who has like a brew, you know, a beer setup in their in their restaurants, so they sell a bajillion of them and are consequently fairly cheap. They're not quite as accurate, maybe, but you probably don't care what you do care is that they're not they're fairly fragile. So I would get those cages that just bolt onto the back. I would also buy an extra plastic washer for the high pressure co2 washer. And the reason a tank washer. And the reason is there's a little there's usually a little rubber thingamajiggy on the regulator that seals with the high pressure on the co2 tank, but sometimes this can degrade and if you have one of the plastic white things zip tied to your regulator at all times, then no matter what happens, you are able to seal your tank properly and you're good. So get one of those and then use a a bunch of flex hose I use one quarter beverage hose which is really it's like braided reinforced polyethylene hosing. That stuff never breaks. The stuff that people will sell, it's more flexible, they consider better for carbonating because it's not as stiff. I've seen break a bunch of times the unreinforced stuff like the red specifically tubing that people sell so I'd stay away from that. And there's a hose barb fitting that goes on and you want there's a little flare it's a flare fitting a flare co2 washer and then I would take it directly to a barbed gasfitting which is the gray fitting from a beverage from a ball lock connector, the old stuff you can get this off and Mark power and you want some clamps that clamp down on it you can use a little hand hose clamps that screw down but I hate them. I hate them. I don't use them. I use what are called oetiker clamps which are little little things that crimped down have years and they've never come off and they don't cut my hands I don't hate them like I hate the other ones. But if you're only making one rig just use the ones that I hate that have little screws man hate them. And after that, that's everything you need except for the carbonator cap which you can get on amazon.com It's called liquid bread is the corporation that makes it the carbonated cap and some soda bottles which you can save make sure that the liquid is extremely cold. You can even throw a couple smash a couple small chunks of ice into the bottle when you're carbonated because carbonating raises the temperature of the of the stuff slightly mix so it's ice cold you can even have some ice in the bottle. Fill it two thirds to three off with water three quarters of the way through fill squeeze all the air out screw the carbonator cap on carbonated like 35 depending on 40 psi. Don't turn it upside down because there's no check valve in this system. You don't want water rolling in. Shake it vent it once shake it again throw in your fridge and Seltzer for days. What do you think? Yeah, okay. But a quick break. Yeah. Oh, okay. Quick break coming back and cooking issues. Hello

So today's episode of Cooking issues is brought to you by the restaurant Wilma Jean serving delicious fried chicken and other southern food comfort classics great burgers too. They're located at 345 Smith Street and these are the people behind seersucker and Nightingale nine so again that's Wilma Jean Wilma Jean 345 dot com

one more announcement we've got a great event the silver snail 25 years of Slow Food will be hosted by slow food USA heritage radio network and Roberta's pizza. It's been 25 years since Carla Katrina and a group of activists launched a peaceful revolution to defend regional traditions, good food, gastronomical pleasure and a slow pace of life. The slow food movement has since evolved into a comprehensive approach to food that recognizes the strong connections between plate planet people, politics and culture. Today, this movement involves 1000s of projects and millions of people in more than 160 countries worldwide. Join us for a dialogue between slow foods founder Carlo Petrini and locavore activist Alice Waters as they reflect on the evolution of the food movement, and all things slow. That's Friday, October 3 from 1130 to 2:30pm at Roberta's

you know, once week, Jack, you had all those peas and then you had to throw in culture. I know you had all those freaking peas. Give me Give me the peas again.

Plate planet people, politics and culture.

Yeah, the hell. These things. There's no word for culture to start with a P. mean, you should either change some of the other ones so you don't have all the peace and you're like, oh sweet. This dude's only using peace. You know what I mean? And then it's like, every I would even like I would even just be like and culture

planet people politics and Patrone Oh, yeah, you

got a trainee working with people plan explore with people planets, plates, politics. Culture. Right. I mean, just do it. See when people say I mean like you need to see it's like the Simian you need the P to see this is not working for you, bro. I don't know any. Maybe I'm wrong. I could be wrong. I've got a caller on the line. Alright. Caller you're on the air. Hey, Dave, how you doing? Good. How are you? All right.

I have a question about this. Here's all and changing my shipping address because I'm moving to a new address excited since I funded on Kickstarter. Okay, where

are you in the US? Are you in abroad? Us? Okay. Amazon already has all of the addresses. We've shipped all the addresses, like to Amazon, we might be able to still change it though. Is that true? Yeah, we can change it. Yeah, but Amazon already has all the addresses and all of the all of the Sears halls have been built, there might still be time if you email, the cooking issues, email, like

just email, Sears book or index.com. If it goes to your old address, does that mean you're never going to see it? Or is this just more convenient?

If it goes to the old address in the next two weeks, we're okay if it if it goes after that, then I'll never see it.

It's email, email, Sears all at Booker index.com. And it will push through email today. And we'll push through the change with Amazon and we'll we'll send confirmation because we're going to send a confirmation email on shipping along with the address. Amazon sends em Amazon's gonna send you an email based but not everyone sent us there make sure you we have the email with it so that we can add the email to the night everyone gave us there is that triggers everyone. Everyone has an email just put it there and they can go out but hurry because they already have all of the all the shipping information. Perfect look or an AMD Yeah, AMD d of x. And you know, and again, like there. I'm probably the specs in the stash is probably the most frustrated. Yeah, yeah, I'm second most frustrated and then maybe drew our partners third most frustrated. But the Sears halls have all been built. And I can't I mean, I'm supposed to not really but they're literally just waiting for a reapproved instruction sheet. So anyways, they're they're all built and rest assured they are. In fact, I personally have seen 1000 of them. There's 1000 of them sitting in Booker and DAX lab right now. Anyways, whatever At least that you don't want me to talk about a sense, I'm sure

all the New Yorkers will come tear down the walls. They know they're sick.

But don't do that. But anyway, so that's the story and still possible. And then after everyone gets there, everyone gets their fulfillment off of Kickstarter and shop starter because obviously they come first, then the remainder from this shipment are going to go on Amazon. But are we We're not going to put up the preorder before we ship right

we can't because it's media only gets preorder status. We're not media,

okay. But anyway, as soon as as soon as Amazon then start shipping them out to the fulfillment stuff, then go on Amazon.

Hey, Dave, is the book gonna be out at starships by the way,

when it starships this year? But when it starships book comes out, like first week in November, like November 8 or November 9, I think it's the first week of November like November 3 So starships is after that, then the book will be out. But I don't know.

It's like the week before it's like the last week of

October. Busted. Come on. I don't know I'll see. I'll see. They will exist in the in the country. But I don't know whether or not they're allowed to do. Maybe they are I'll talk to the publishers if their publishers are allowed to do it. You know,

because that's your valid snacky habitual cow that we barely,

really well. I know that out of that might not have been with Norton. I know currently, they're doing some work with Norton, which is my publisher, but I don't know whether that book was with Norton but I'll talk to them. Because that'd be fun. Right? Be fun.

I'll pick one. I'll pick one up from the bar for me. Yeah,

yeah. All right. So we'll see. We'll, I'll see. I'll look into a different look into it. Okay, cool. Thanks a lot. Okay, now, had a question in from Andrea. Hi there. I'm from Germany and listened to your show. regularly. I have a question regarding baking without eggs. I am not a vegan, but I don't tolerate eggs. And all my attempts at baking cakes have been awful. Blunt and sponge cakes turned out extremely moist and heavy and not light and fluffy at all. This might be okay in a fudgy a fudgy brownie like cake. But I'm looking for a sponge slash to find cake. There's usually just made with eggs, flour, sugar, and baking powder. And all that can be used for layering case. And all that can be used for layering case whipping cream or Swiss rolls kind of or angel food cake. But with the yolks also being used. I've tried various egg replacers but they don't work well either. Do you have any idea and a good recipe for that? Thanks for your help, Andrea? Okay, well, I mean, there's a number of things that eggs do, right. So the yolks provides. So if you're looking for like the the tenderness, like provision that you get out of things like yolks, right, then you can add, I guess you can just supplement the fat for the fat that's in the egg yolks. And you could probably add some emulsifiers actually left this in something like this and probably get some of those effects. But the other thing that the eggs have in them is protein, which provides a structure for things like Angel Food cakes, and sponge cakes, as they're setting. So error rates, right, because it can hold air and then it sits there holding its structure until it's baked. At which point you form an actual interlocked cooked starch and protein network that holds the structure of the cake, you know, until you eat it. Right. So the question is, how do you get around this? So some people try to make if you look on the on internet, which I'm not going to endorse these recipes, because I've never made one. But if you look on the internet, some people use sweetened condensed milk in their flowerless I mean, sorry, eggless sponge cake stuff, presumably because the super thick structure of that allows the battery to hold its leavening and structure better as its baking. So there's wood they're fundamentally doing I would guess, is just increasing the viscosity of their, of their of their battery, there might also be something because of the extra milk protein that's in it. I don't know. They're also jacking the sugar in it. But but whatever, I guess they're reducing the sugar for the rest of stuff. That's probably presumably that's an increased viscosity effect, maybe in effect from the protein in the milk. I don't know. If you're using an egg replacer egg replacers I think I have to look up specifically what kind of egg replacer you're using there, by the way is the there's these folks in California who are working I think there's two separate companies, one of which already has one product and again, Whole Foods, but they're working on direct egg replacers that that satisfy kind of all of the culinary functions of eggs, I again have never used it. I know Bill Gates is sponsoring one to the tune of millions, millions of dollars. So you wait for that guy to come out. But a lot of times what they're doing is a they're adding viscosity. Sometimes they're going to add protein but probably not usually. And then they're going to add some sort of holding capacity for structure with something like Xanthan something that forms kind of a something that can form kind of a little bit of a gel like a weak gel, but it's not going to be like too crazy with binding messing with water so you can add these kinds of things like heavy Xanthan makes a snotty for an egg replacer but as you say you haven't had a lot of luck with that. I have used in the past Johnny Zini and I years ago developed a like a like a sponge kit. eggless actually like Ange fruitcake almost, but it ended up being more like a sponge cake that used a product called methyl sell the Metacell, which is a I think we're using, there's two different varieties. We were testing the SG, which is a super gelling series and the ACE series, I don't know if we published it after we look online for like, and he might have published it on his own later, but it was Metacell based, kind of eggless energy food battery that we put through an is through an EC through a siphon to for aeration. And the main, the main things stick with that was is that Metacell, when you heat it, it sets it's like one of the few hydrocolloids that as you heat it, it forms a gel, because it actually loses its ability to be do use its lose its solubility gels out as it's heated. So we would spray it out of an atom in an EC whip or the batter, we'd spray it out into a pan, it would be pre aerated, you throw it in an oven in the heat of the oven instead of expanding and popping, you know the gel, which is what would normally happened and Ivan actually sets the gel. And so you would have these cakes that were set. And then as they cooked, the actual starch in there would be enough to hold this thing together. And then it would and then it would be fine. The problem with it is is that Metacell responds poorly to milk. So you want to do a non non milk based recipe if you're going to if you're going to do that. Another thing you might want to do and I've never tried it before, but you take the whatever the water base of the eggs would be for whipping, right and make a gel and fluid gel with it. And the reason I use Joanna's is it doesn't break so much. So you then use a gel and fluid gel, you blend it. So it's, I would do it relatively thick. And then that structure if you whip it or you have some way to whip it or aerate it beforehand, or even with that will hold its structure as it as it bakes and won't break. I haven't tried it again. But that's something you might want to try. Another thing thing is you could add extra thickening power to it in the form of other viscosity building agents. You know, I don't I don't know exactly which one you want to use or what you have access to. But you know, that's in general, what people are trying to do. Sorry, I don't have anything more specific when it says boop boop, boop, boop boop. Phillip wolf wrote in. He saw us at the lecture last week at the Harvard he wrote in, but he actually interesting thing, one of the things we talked about was that McGee and I had Niels actually had done a course where we were cooking octopus after octopus after octopus. We were trying to disprove the fact that a quark and an octopus makes a difference. But the fact of the matter is, is that if you use enough course, we actually did repeatedly get a difference between cork and noncore. Click Doctopus. And we didn't know why. And Philip had some interesting things where he'd said that he had read something and done some tests where change in temperature during cooking also affects the texture of octopus. It's something to look at. But he had some questions. One, what's the best thing you've ever put putting into and gotten out of a road of AP? I think the best thing I've ever done. Did you ever have the cheese course does know, the best thing I've ever done. isn't really a distillation isn't really about like some fancy distillation but the best thing was we took port nice port Ruby and distilled it into a port brandy and then threw away the water and then distilled it down to a port syrup that had never been heated and poured syrup. It's never been heated is ridiculous. Ridiculous. Then down to the like, like down to about 66 bricks. So like maple syrup style, all done, you know kind of room temperature. We then did the same thing to a Madeira. Mom's at Madeira. And that syrup also stupid, stupid good. And then we did it to a bunch of a nice dessert wine. like amazing. syrups and and brandies all and then took three small chill the brandies did not write well kind of room temp a little little cold. Like white went three to three brandies in small tasting cups and then cheese courses. So we did with the with the port. We did Stilton because da and then with a Stilton syrup. And I forget what we what I paired we did a garnish as well but I forget what we did with the garnish on that one. And then we did cheddar. Like a really nice like Montgomery was at the time Montgomery was the best chatter you can get. I don't know if it still is but it was Montgomery's chatter with the moms the Madeira and then that and the in the syrup. And that one we did with a flash pickled flash pickled onions like red onions which make to cheddar and onions da da. Right. And then we did the bombed oven is I wish I could remember all the garnishes one of the garnishes we did this might have been with the port was we did we did pressure cooked parser prep pressure cooked up barley with coffee I think it was at that one maybe anyway and then with the bombed have a nice we did really delicious pecorino Toscano and this year but I forget what the garnish is. We have to look it up. Bears good. That was the best thing I've ever done. I wrote of that. And then you know, other ones are just all kinds of great. I'm distillation said that I like habanero, like doing habanero. And the roadmap was always good because it got rid of the spice and it was kind of a unique thing that you couldn't really do any other way. So that also like that, that was good to have you ever used liquid nitrogen liquid nitrogen gel technique to put shard shards of gels into a fog rod torsional. If not, it's super cool, especially different herbs gels pretty cool with chemo, too. So here's the what we're talking about. At the lecture, I was talking about how I think Sam Mason is like an ice cream genius because it's true. And Oddfellows. He kind of did this in Brooklyn, he did this technique where he took things like jellies and other things frozen with liquid nitrogen and then shatter them and folded them into his ice creams as they were being made. So instead of having swirls of crap, you would have like discrete pockets of crap inside the ice cream because then as it tempers out, right, of course, it turns to his normal jelly consistency, which is pretty cool. But apparently you can do it in other things as well. And when are you opening a booker and DAX Cambridge outpost? Now? Sadly, I don't know. I don't know if we're ever gonna. Are we ever gonna open another one? Stars?