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 up culinary call sheet on Instagram.

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Hi this is Joe Campanelli the host of in the drink you're 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 the line from Roberta's pizzeria. And finally back in Bushwick How you doing status Good? Yes dad's back in the studio. It's been about it's been a full month since we've been live in the studio Jack How you doing over there? Yeah,

I've been lonely let me tell you Oh,

no just making me feel good. You know,

SATA was do cooking issues just with you and stars on the phone.

Well, as you know what else I heard like we used up all of the all of the phone lines someone tried to call in. I heard later if someone tried to call in and they couldn't because of the whole you know, we were just sucking up the phones hogging

up the phone bandwidth, just

sucking that crap up. Alright, well, listen. So we also have with us in the studio today, most of what you're asked me Moses, Moses, Moses, what? Moses Jonah giraffe here. I'll get yourself a mic. So no one gets to it. No one gets to hang out here without me pestering them. So what does it take? What is it that you do here at the Heritage radio? I just take care of the social media stuff. Yeah, yeah. Yeah. See, like, what does that what does that mean?

Well, like live tweeting during the shows, taking pictures, you know, general PR stuff.

Well, and you're on the at Heritage radio. Yeah. Alright, so listen, let's say you have a job. I don't know. But you're listening to this on your phones or something. Why don't you instead of live tweeting your questions in you can tweet a question to Moses at at Heritage radio? What's the what's our full handle there at 100 radio heritage underscore radio, at Heritage underscore radio, you tweet that in? And that's as good as calling because I don't know maybe you can't call maybe you're somewhere where you can't call but you want to tweet in a question. You can live tweeting a question and Moses will read it to me on the air and then we'll, we'll go from there. Or you can call in your questions to 718-497-2128 That's 718-497-2128 How you been? Good? Yeah. Anything anything good or bad happening? No, nothing? No, nothing. All right. Are you? Well, what happened to you? Okay, so I've been gone for a number of reasons. But the reason we weren't in the studio last week is I was recovering from a minor minor bout of the surgery. It all happens to us as we as we get older. But the good thing about well the bad thing about that recovering from this particular surgery is that I was kind of laid up for a number of days and I couldn't really do anything and you know how like your mind is kind of scrambled when you're recovering. So it's not like I could do real work. But what I could do is watch Netflix. And so what I ended up watching Colombo, I watched like an insane amount of Colombo and there's there's an insane amount of Colombo actually on on Netflix for you to watch. Does you ever watch Colombo? No, no, it's in LA. Do you Rockford Files? No. Do you watch any of the LA basically do you care about anything like what do you what la stars by the way from the LA area? So this is like not what la based TV shows? Did you watch if any? Melrose Place I never watch that kind of crap. Colombo. Colombo's mate, Jack Colombo.

No sorry,

Jesus Moses.

Was that during like the 40s 40s

The 40s Oh my god, first of all, okay, for those of you out there, it's a little bit slower than modern kind of mystery things because back then people could they had what, what do they call it? attention span people had attention spans back in the 70s. But Colombo is like the greatest character ever by one of my favorite actors of all time. Peter Falk sadly dead. But Peter Falk glass. I love any actor with a glass I suppose. You know, I love a glass. I love a glass. I anywho Peter Falk has a glass and by the way, he used to like he was hilarious when he got his glass eye when he was a kid, I think was an accident. And one of the things he used to do was he would play baseball. And like if you didn't like the call, he would literally pop his glass eye out and hand it to the dump. How sweet is that? So sweet. Anyway, so Colombo, what's awesome about it is it Colombo is like a study in 1970s kind of class warfare. So Colombo is this detective who's like he's wrong. He's Rumbold, he's got the he's got the coat on. He drives a really crappy Peugeot that like no one else drives. It's like all beat up and mangled. And he never imagined he has a really crappy dog that won't do anything that he says. And so he has this kind of real rumpled mess thing going on. And all of the murderers that Colombo deals with are kind of rich, either rich, really rich, really smart, really snooty, some combination of like upper crust, and he sits there and kind of systematically takes them down with his like, insane, like logic. He's like, the detective version of Socrates was also an ugly man, by the way, Socrates, ugly man, and kind of, you know, like, kind of weird, weird, anyway. So Colombo, amazing show amazing, but there's kind of there's one that I really want to focus on the reason I'm bringing up on Cooking issues. Because otherwise we're gonna be talking about Colombo, right is, in season seven, I made it all the way through seven seasons, season seven, which is the last one on Netflix 1978, there's an episode called murder under glass. Now, if you're a cook, you got to watch murder. Well, if you're a cook, who cares about like old style, old style cooking, you have to watch murder and a glass might print like you do. We talked about who's kind of gracious of Europe know, who's killing anyone seen who's killing the great chefs of Europe. Another great 70 That's a movie a great movie from the 70s where the stick is that this guy, I'm not gonna ruin it for you about why but all of these great shots of Europe are getting murdered. But here's the awesome part. They're getting murdered, using the techniques that that are used to make their signature dishes, right. So I'll give you I'll give you one of the signature dishes. Press duck. I'll leave it there, press duck. I'll give you another one. Ice Cream balm great, great, great anyway, but like so that's one of my favorite movies for like seeing a particular style of food manufacturer that you don't necessarily get to see anymore because they're putting it in movie format. Now the common movies that we look at to see kind of crazy over the top foodstuff would be what, like LeBron boof, which has my man Marcel Mastriani, where they all eating each other to death they eat to eat themselves to death, but it's not really clear it's not so interesting from a gastronomic standpoint like what they're what they're what they're eating necessarily bad. That's feast obviously classic cooked beef wife lover, but I'm not so into seeing someone like you know, the Peter eaters which is I guess how you describe the end of that movie? You've seen the five level right? Do you like that movie?

They don't remember it. Well,

how can you not remember? You seen this thing Moses? Jack was striking.

Hey, who we don't have a lot of time.

Oh, yeah. Oh, don't have a lot of you didn't have a lot of time when you were when you were 12 with to watch a movie. I mean, what the hell are you talking about? I didn't have a lot of time the entire time I've been alive. Given that crap. I hate that crap. That's such New York crap. I don't have the time to go watch a movie this movies been out since before you were freaking born stars. You had all of your freakin life to watch it. All right, you choose not to watch it not that I don't have time. I choose not to watch it. That's much more reasonable anyway. The awesome thing about this Colombo I watched Melrose Place at a time for freaking Melrose Place not to rent for freaking, you know, like, like, whatever I'm not gonna get into it. But the Melrose Place really time worthy pursuit right there anyways,

if anybody wants to sponsor a viewing party, we can maybe facilitate this. I'd love to do it,

you know, like I was going to I have to do this thing in Toronto Film Festival where the movie that is a food based movie, and like all the good ones that like Willy Wonka, which is like one of my all time trolley tracks like I've never done the depth one the other one although I love that, like the Gene Wilder which you've seen that one right definitely one of God's great movies. That's an amazing movie life changing movie. Chocolate dwarfs amazing. Everything Yeah, everything everything you could want it has it has like kids turning into blueberries means classic you know? It's got gene I know you love Gene Wilder stuff is she's shaking her head up and now she's given the happiest as face which is rarely seen but gee, well, I mean, come on now Gene Wilder machi water anyway. So that was taken. I got stuck with Soylent Green, which I liked Charlton Heston, right, but meander No, Soylent Green. You seen that movie? It's made of people you familiar with the it's made of people line? You seem sad, and I live?

No. Yes.

I am familiar with that line. All right. Yeah, it's made up against because Soylent Green. I don't know why I'm getting this facility green is like the idea is everyone's eating this food and it's made, it's made of people. And so they're crushing people up in this kind of futuristic thing and then turn them into food to feed other people. Hello, it's called perpetual motion machine. That can't work that can't work. It's a Ponzi. It's pyramid scheme. You can't crush people to feed people because like you know it all like almost right away you would run out of people think of how much food you eat every day. You know what I mean? Over the course of a year I mean, like it's unsustainable, even immortal years. One said it wouldn't work wouldn't work not even for a couple of years it wouldn't work I mean, it's crazy I mean as a supplement maybe right I mean as a don't waste as you know as as a you know, as adult waste the the meat policy maybe but not as an actual, like, you know, regular staple component of your diet. It doesn't make sense. That's like when you see gerbil and you have too many dribbles and occasionally start eating each other. No one makes it out alive. It's not a situation where, you know, it's like, oh, you're I'll eat you will. All 10 of us will be one gerbil today, and tomorrow, we'll quit. No, it doesn't work that way. Anyway, back to Colombo. So in this murder underclass, that the murderer is a restaurant critic in San Fran snow in LA, I guess, in the in the 70s in the late 70s 1978. And Colombo is like because he's solving the murder of one of the great chefs of the of the community. They're all the other chefs feed him amazing food and the entire episode is one amazing long kind of food porn from the 70s and it's kind of food that you don't see you know, nowadays for the for the most part. And what's really awesome about it was it's just like the breath of crazy stuff. For instance, they had FUBU in it now who was thinking of FUBU back you know, foods they poisoned puffer fish from from, you know, in Japanese food, and who the hell of the 70s in the US was thinking about FUBU publish but not only did they talk about it, not only did they have a puffer fish in there, but they served a full on FUBU course at at this dinner that they had and it was done right I don't know if you guys ever seen a player who

I've seen it on The Simpsons actually,

did they do it right? It's like they look like feathers almost like the flu. So puffer fish is kind of stretchy right? And so they slice it thin and it's almost like these kind of like feathered out it's like on like a large kind of circular plate and it's feathered out in almost like a like a like a like a dahlia kind of effect or like a peacock kind of effect where like the pieces are kind of overlapped on each other and feathered up. And dammit, they didn't like dead on they didn't like debt. In fact, FUBU poison was the the poison of choice in this in this Colombo episode. But then they had like this amazing looking panettone. They had like a bunch of foie gras stuff, which back in the 70s was rare in the US like but then he goes to a dinner at a French restaurant and they bust out all of the sick like present presentation stuff from like some of my favorite books. So and this is what kind of the the for instance like they do a Rock Lobster that's been eviscerated cooked and then the meat layered in aspect and decorated all down but down the back of it with the sick presentations like salmon you know and I speak with truffles I like all the old school all the old school stuff so you have to watch it just for that but what it made me think of is old books and have we done a lot of old book talking on here on some like what are we talked about? You know because you're reading another book right now in other old book right now if we could talk about instead of paying it even when the star she doesn't bring her computer she cannot be bothered to pay attention what's going on in the show? She's literally reading a book that I was reading on the subway on the way over here right now instead of paying attention what's going on? We got to call her Oh, all right, well, we'll get back to the old books in a minute caller you're on the air. Hey Dave, how

you doing doing? Very well. Name and my name is Antoine just calling in from Boca Raton, Florida.

Nice Boca Raton I'm in fact wearing Florida garb right now I have on a linen guayabera Yeah. No way Yeah, hell yeah, I got my I got my my Spanish Boss Hog my LFA deseronto outfit on Panama hat I was walking over here with my linen guayabera mall set what's up?

Actually, to a previous episode he had done where you had mentioned you went to Boca and just wanted to see if there's any places you ever recommended here. That's one question. The second is I always like making sushi at home but I don't like purchasing like expensive sushi grade tuna. And I was wondering what level of contamination you think there is, if I was to go to Whole Foods and just buy their fish and make it with that?

Well, I mean, I'm sure like if you see a piece of tuna that I mean, let me put it this way. The sushi tuna, the tuna that is used the high end tuna that's used out there for sushi, it has as much or more mercury as anything else that you're going to get right because they're all kind of unsustainably captured. And so the first question is, is like, if we're talking like real tuna like like Bluefin The first question is whether or not you want to actually deal in the market with that, because it's seriously seriously seriously over fished right now. But in terms of the mercury, like the issue with any sort of top chain predator fish, like like a tuna is that as long as they're eating stuff in the wild that their bio accumulator, so the bigger they are, and the older they are, the more mercury they're going to have in them. And that's why if you see these kind of low mercury or mercury, free tunas and cans, all they're really doing is they're getting younger tuna that haven't had the time to bio accumulate as much mercury. So there's that on the on the mercury contamination. Now, as far as bacterial contamination, also, there shouldn't be too much of an issue with the whole muscle fish because bacteria is only going to get into the inside of a fish where it's been jabbed or poked. So now you got two remaining questions. And that is the quality of the fish in general. And then the second thing is the actual kind of taste quality. So what happens to fish as it gets too old is that it you know, it starts oxidizing, it starts losing its textural properties. And that's where it's kind of like in terms of in terms of the muscle quality, the actual taste, muscle quality, texture, and the kind of oxidative stress that the muscles gone through. That's where the really expensive tuna is going to start breaking free from the less expensive tuna, right? So like a really, really fancy piece of tuna. Not only is it like a high quality muscle, but it's been treated right for instance, like tuna that is destined to become sushi. They usually they're in a farm, which is a misnomer. It's not really foreign. What they do is they capture a wild tuna and then they fatten them up in pens. But they what they do is they send divers out every day to dive around in the pools. These they used to I haven't researched in a couple of years, they sent divers to swim around in the pools with harpoons all all day every day so that these tuna get used to seeing these human divers like going around. And then when it comes time to harvest one, actually I they Yeah, they're electric stun harpoons, they would they would hit him with the thing which gives them an electric jolt. The electric drill is very finely tuned to not snap the spine because if it snaps the spine or is too violent on the convulsion, you can get blood spots in the meat and that kind of ruins that section of the meat in terms of its marketability, then they bring the fish on board and they perform EKG may where they put the needle through the spine, they do the bleed out and they put the needle through the spine. So all of those effects tend to increase the muscle quality greatly, but they also tend to increase the price. So they're only going to do that kind of work on tuna that's destined for a high end kind of a sushi operation. So right away the texture of the flesh is going to be a lot better in that situation. Also, when you're dealing with tuna, especially the fattier portions, which are you know, kind of, you know, like underneath and forward on the tuna, like those those pieces, you want to leave them whole as long as possible because anytime they're exposed to oxygen, they go under oxidative stress. So if you have someone in Whole Foods who's planking that steaks out, like you know, you know, the day before or something like that, then all of a sudden you get a lot more oxidation on that surface of the fish. It's not the oils aren't going to taste as good. Not as big of a deal in like the leaner cuts of tuna but a much bigger deal in the fattier cuts of tuna. Is that make sense? Yeah, for sure. Yeah. So you can definitely do it. But another thing to do is to just, you know, find whatever kind of like local species, like so many species of fish are actually good for sashimi and for sushi, but they're just, you know, they're not used so widely because maybe they're not available in Japan, you know what I mean? And so, like, they just maybe haven't been used to to great effect yet because there's not a culture of it. So you know, I don't know what what's coming in right now in in Florida that's considered like, you know, good and, and sustainable. But I would find something that comes in off of, you know, a day boat there that you know, is kept like on ice the entire time and then

Big we get Brooker here like that's a really good cut.

I love I love Uber but I think Scott at the start, I love grouper. But if they started getting grouper that they actually feel is like sustainable to harvest or no.

Well, I mean, like, they do all wild pot here. So no, it's not quite sustainable yet, but I mean, it is our freshest catch that we get here often.

What was the other one?

No, no, that was the other one, I was just saying, I usually take on a, like, I'm usually more concerned about the contamination part. So like, I'll often do like, Peruvian silvitra, you know, and then put that inside of a roll instead, so that it cooks it more than anything else.

Right? I mean, look, you know, if you if you, I would just find like a fish, like a fish monger that you you trust, especially if you can see the whole fish. Look, if you can see the whole fish before they before they chop it up. I mean, like, you know, what they what they always taught me, and I still believe it is that, you know, you can if you if you can look at the gills and the eyes, then you can trust a fish, you know what I'm saying? So if you're Yeah, so it's like clear eyes. And, and bright gills once the gill start going. Like that's when you know that you're, you know, you're not dealing with you're dealing with something it's been sitting around a while. So, you know, although, I mean, that's generally what I look for. So if you if you have the ability to check out the gills and in the eyes, you know, then you know, and obviously see whether or not you could tell also, like I see a lot of fish that even though it's fresh, it got the hell beat out of it on the boat, you know what I mean? And so you can see that the body is mangled. And like you can see like, like, like damage from like literal impact damage on the sides of the fish. And you know, that fish will be fresh, but it won't necessarily the muscle in that area won't necessarily be as good. And it's also indicative of other stress the fish probably went through during catch and slaughter that might lead to deterioration of qualities. Does that make sense?

Yeah, for sure. So that's that was excellent. I also was wondering if you recommend any places to eat when you're in bulk or the cell footer region,

you know, we didn't I didn't really eat out much i was i Last time I was there, I did a dinner with like an event with Chef Jeremiah Bullfrog who's awesome. So you know, obviously I like I like him. But we we spent most of I spent most of my time just eating as much kind of rare fruit as as humanly possible. And so, you know, down in South Dade, I was going to mean the fruit and spice Park, which I think is amazing. And then also trying to go to the fair trial to eat as much of the mango stuff that they had as they had possible. And you know, I even went to what's that place called Stiles Roberts remember that fruit fruit? Stanley Roberts right

saw it the other day? In a photo? I can't remember.

Yeah. Which is like it's really expensive. But they have like all the cool all the cool kind of fruit down there. So like literally, I was just soaking in fruit. And then like my actual meals because my family went down with me is like you know, the my wife like when I'm especially when my kids are there when they're there. Like I don't really go out to any kind of fancy stuff. I go to what's easy for the kids and then spend most of my kind of research time on on like, the rare fruits that you can't get, you know what I mean?

Totally Well, with that being said, I have called in before twice and you've always been very helpful and you've given me such great free knowledge. I'd love to return the favor. So I mean, if there's something I have my family in Peru, I'd love to send you out or something from there from here. Just give me a request. I'd love to send it

nice whether it be beer, whatever, that's awesome to hear. So I mean someday I'll someday I'll get to go to Peru. It's like you know, what are the obviously great culinary it's like one of the great culinary stops in the world these days. And you know, it's just I've haven't been able to go yet someday I'll go I mean, apparently it's just a you know, everyone tells me that it's amazing and just getting better and better. I mean, if you listen

to go I would I would love to recommend my family just started one of the first craft breweries over there so

really well shoot shoot me over a tweet at cooking issues and so you know, so I have your handle and we'll we'll stay in touch on that. Please.

Like I said I'd love to send you something It's the least I can do for all the knowledge you've given me and everyone else and at least I get to from one city to another

All right, well I appreciate it brother. Thanks so much.

You guys have a great one.

Thank you Are you too Hey Jackson, we go to commercial break.

That sounds like a great idea. I

will be right back with more cooking issues.

With like to send a special thank you to our latest business member seersucker see yourself as a 40 seat neighborhood spot inspired by the food and hospitality of the South chef owner Robert Newton who hails from Arkansas has crafted cuisine inspired equally by his childhood favorites and the Carroll street Green Market across the street. He relies upon small local farms and indie purveyors for many of his ingredients. So the menu changes frequently based on what's available and in season. See your sectors beer, wine and spirits list is all American with an emphasis on New York State. Learn more by visiting their website see your soccer brooklyn.com To learn more about becoming a business member email us info at Heritage radio network.org

I see Jack now I thought seersucker I was gonna like go buy some seersucker suits and that's why I was even more grooving on the whole Boss Hog thing that I was wearing. Like you know the guayabera because I thought we were gonna like all of a sudden were like all going to be dressed in seersucker suits

we could go to see your soccer dressed and see or soccers you want

to I think we should I mean my most of my serious I have to sear soccer jackets both of which were ruined. We have some of those you that go to tales of the cocktail, which is kind of the New Orleans like, you know, booths to botch cocktail thing that you know we all have to go to every year if you're in the business. Like one of the things you're supposed to eventually do is wear a seersucker it's happened to me twice and someone has poured a freaking like staining cocktail on me during that during that event. Week. Week so both my both my both my seersucker jackets are there kind of kind of ruined Staz one than me Where was that the one size where you said I thought we agree that you weren't going to wear that anymore? Remember at one jacket that have been to stain that I really loved. And you're like I wore it to some shoot and stuff is like I thought we had agreed that you would not wear that anymore. Alright, so I was gonna get into some books. Oh, I do have one request though. It's not proving if anyone out there you guys familiar with the sweet gum tree? sweet gum? anyone? No one from New England over here. Check Where'd you grow up against New York sweet country dude. Sweet you know sweet country. It okay, it's the one that it's one that drops the little balls. It looked like they came from Minesweeper. I'm looking at this. Yep. Okay, it's got at least it looks a little bit like a maple but not and it drops a little Minesweeper balls on the ground.

There's a lot of those sometimes Yeah,

well that tree is sweet gum tree. Dax loves sweet gum trees because he sucks on the on the leaves he's like it has a taste it has a flavor would you like some flavor have a sweet gum leaf and he starts eating it he doesn't really talk like that because he's a little so you know His voice is a little more but it's kind of like that you've heard actually talks about that anyways, so sweet gum tree which everyone knows I can't pronounce things so in its liquid liquid on bars, a stack of fluid is the is the name of that thing. But you can harvest resin from the sweet gum tree that's supposed to be sweet and like good to kind of chew but I I don't have the ability to harvest any of it because I don't have land with my own trees that I can kind of you kind of you cut away a section of the park you let it drip and you harvest it and it dries out and they can turn it into this kind of a sweet thing. But if anyone who can hear the sound of my voice has access to some sweet gum resin, I will gladly buy some because I'm dying to try it and it should have already happened by now because I think they probably do it in May you know March April May Allah Who knows what the season that we've had now but it should be similar season I would guess to win to win maple to win maple flow is although I don't know because I've never made it but you know or if you have access to it, you know call me and like you know call in and tell me like how you make because I just want more information is one of those like weird ingredients that that I really just have jonesing to try the same that like I did with hickory nuts, you know, a couple years ago, which I still love Oh hickory nuts. And you know and some other like you know, I've never had an actual American persimmon you ever had one? The wild American persimmon, I will anyone that has access, I would like some I will pay for them. Another one is that I don't know if there are any but I'd love to try like an actual American chestnut. You familiar with the chestnut? The destruction of the chestnut tree. Did you know that the chestnut American chestnut was favored over all other chestnuts in terms of in terms of its taste and the wood they it's one it was one of the most common forest trees in all of in all of the United States. And in the span of 30 years, both the chestnut and the elm the American Elm which was the most common street tree in the United States were wiped out due to imported diseases from you know from across you know, from either China or Europe or some combination of China and Europe. And so the American Chestnut Tree is wiped out. I mean wiped because the funk what the fungus would do is the fungus would attack the tree and then gertle it so like the fungus would literally like go underneath the top bark layer around to where the the growing in the fluid transportation was in his island, grow all the way around it plug the tree up so the tree couldn't get food anymore, and then die out. Now chestnut trees are interesting because they ground sprout a lot. So what you'd happen is is that the main tree would die, then you'd get little trees that would come up they would survive for 1015 years or something like this, then they would die that would happen again and again and again. So there are American chestnut trees but now they're kind of an understory tree instead of a real one but I don't know if any of those produce nuts if anyone has access to an American chestnut I will gladly pay you for it. Also butter nuts American but it's not the season when it comes to the next season we'll talk more about the nuts anyway I don't know what to say about it but but if you have the Liquidambar if you have this week, please let me know so before we talk about the books which because who knows whether halftime you know how it gets does. You know I get while we get to some of the questions Chris wrote in I tried fitting the most we got anything on the Twitter yet. People I tried fitting this query into a tweet, but could not provide enough info so I called him but turns out you're on travel today, so I'll try an email. I'm hosting a Scandinavian dinner and trying to channel some inner Redzepi I do a temper sent Brian for is the one I miss last week. Remember? Yes, I do a temper said Brian first for texture and prevent protein news rapid and birch bark seeds. Then boiled to soften and kill the nasties in the birch bark. Then su V to 50 C for 30 minutes. It makes a nice presentation when served on the unwrapped bark and adds a little earthy note. And I'm guessing it's cod because he says he wants to double down on the cod. So anyways, I want to double down on the card so I'm gonna create a bacalao cream this is where we left off last week because turns out stars what is it that you hate? Warm? Everything. Warm fish foams. What about What about like a like a seafood? Like like canola? Seafood mousse? Seafood mousse like canola seafood moves like what could be more delicious? What about a seafood sausage? No. Holy crap. You mean if I if I took where I need it.

I need it. You're just being nice. I would eat it because I don't want I want to hear it from you. But I wouldn't like it.

You've had it before. And I don't like yeah, I don't like like Yes. What does Mark say about you not liking poached fish moose. He deals how is it that you don't like it? What does he go seriously? What does it you don't like about it?

I don't like cooked fish very much. Well, I don't like it whipped and I don't like it hot.

Haha. You don't like cook fish very much. But you like cooked fish as an ingredient like anchovies. Alright, well so salt cod. Can you think of salt cod is more of an ingredient? Yeah, I guess. So. Have you had the fritters the bucket ate those fritters. It's like salt cod dumplings that are fried. It's good. Real good stuff. Delicious. So you might be willing to try that because the fish is more of an ingredient and less of a main thing. So you might also be okay then with like a brand DAAD where the salt cod is like mixed into you're not like my son book or you don't like mashed potatoes or they do it? For real. Okay, so you might also be okay with like a Brian Dodd where the salt cod is mixing into the mashed potatoes but it's not about being fish. It's about being like an ingredient. Alright, so now we're getting a little more reasonable here. Now a fish mousse. You feel it? It's going to be too much like, like a cooked fish. Yeah, but you've had it before. Yeah. Alright, so we'll we'll I'll leave it there. Just how the hell did it even come up? How do you How does that come up that you don't like cooked fish? What about what about fish sticks? No. Wait, you don't like fish sticks? No. Did you ever like fish? Yeah, as a kid, and then what made you stop? At what point? Gross? They're there. They're not gross. You can make them gross. There can be gross fish sticks, but like fried out delicious fried battered fish. dunwell is like a revelation. It's one of God's great foodstuffs. Battered fried fish. I mean, Moses, Jack. Yeah, we're

just saying in here. There's not much better than like fried fish. It's pretty easy. Yeah,

it's it's. Yeah, it's damn simple. I'm not talking like yeah, maybe you don't like fried tilapia. Because tilapia is garbage. It's swimming garbage. You know? Or maybe you know, you've had like a bad fried catfish that tastes like dirt. I can't tell but like a like a well done, like battered and fried. I don't know pick your white fish. Like, you know, like, like, you know, cod or places. No, no. Because you think it's day class say? No. But you used to like it when you were a kid. Yeah, I just don't like fried fish. cheeses. All right. Okay. Back to the question.

I once the show's over.

Yeah, it's like I'm just too depressed to go on. I'm too. I'm too depressed to continue the show. I mean, I don't even understand that. Like, how do you

Why isn't here and she doesn't really like any kind of product like that. But she even likes fried fish. Of course. Everybody

by the fish sticks to Yeah, because all they are is a not quite as good version of a fried fish. Right? So you could not get on a quality basis but not conceptually. You don't have to say but look, what I don't understand is how do you grow up liking something and then all of a sudden not like it anymore? Like did a fried fish beat the crap out of your boyfriend at prom? What the hell happened? You know what I mean? It's like how do you stop liking fried fish? It's not that she's a vegetarian, my friends because that would I could say okay, she just gave up fish altogether. But this lady pounds sushi crudo like like she could take the whole freakin ocean down if she wanted to. So it's not a question of that you know what I mean? And I'll get back to the question I want to double down on the cod so create a bacalao cream 250 mils and heavy cream 250 grams salt cod rehydrated and chopped 250 grams, Russet Potatoes cooked blend and Vitamix and strain well you better strain well if you're gonna put it through an EC because anything can clog an EC even like little like you know too much vanilla seeds can you know if you get it clumped comes clogged easy. For service I want hot whipped cream texture from this so I strain into an EC and charged with and too low, I hold it a 50 degrees Celsius or 70 No change in texture it comes out well enough and attractive foam somewhere between shaving foam. Shaving, shaving foam, shaving foam and whipped cream sounds likes it when I put a bunch of ages in who quit whipped cream but rather quickly to fade into an uninspiring blob stars hates blobs, right? What do you hate more an uninspiring blob or a leaf fungus? God you know, leaf fungus. If I dispense from the EC at cool room temperature, it holds its shape well, so the heat is causing the phone matrix to destabilize and collapse. Any suggestions how to stabilize this I expect you a little bit he saw 50 and 70 How about ag our ag our I've also got Xanthan, but that's the extent of any my monitors Patrick, Thanks, Chris. Either one will work if you're going to do the Ag or what I recommend you do is you make a fluid gel of the Ag or just a little bit in water to a 1% fluid gel and water and dope that in only going to need a little bit to stabilize what you're doing. Most likely or if you want you can make an egg or fluid gel with the whip with the cream itself. But don't make it too stiff. In that case you want it like kind of like a lighter fluid gel somewhere in the in the in the range of like, oh, like seven tenths of a percent, six tenths of a percent something like this. They're not even maybe like, because it's already holding right so you only need a little bit of holding power. So I would say maybe like five grams per liter on the cream five to seven grams per liter try somewhere in their bag or egg or Xanthan will also do it. You can also do a light fluid Joni Hagar and then add a little Xanthan. To it formidable just want to the here's the big issue, whenever you're doing an ISI with a fluid gel, remember that it will hold itself in the ISI. So first of all, whenever you do fluid, you'll blend the crap out of it and the vital prep because it needs to be smooth. Otherwise, it's not a fluid gel. It's just a bunch of little shards of crystals that don't look good. Also put your finger over the over the EC whip over the dispenser on the EZ whip every time you're going to dispense flick down and that'll make sure that all of the fluid gel gets slapped down to where the dispensing nozzle is so that you can dispense properly. Otherwise, kind of no love. But either those two things should work without without too much trouble because all you're looking to do is hot stabilize and Aguilar will hot stabilize easily up to 70 degrees Celsius, I wouldn't go much higher because the Agora is gonna start to melt in around the 85 in the 80 range. But like if you literally are using a circulator, to hold it at 70 It's going to be no problem. So that should work. Yeah. Good answer. Alex in Toronto writes in dear Dave, Natasha and Jack and now Moses, I stumbled across this video, which there's a link but you can't see because you're listening to this on the radio, but maybe we'll put it on the water on the thing I stumbled across I'll say a video about that. I stumble across a video which describes making a rapid infusion Sangria using a cheap using the cheap vacuum wine savers trade name that you then I would assume this will never suck a vacuum powerful have to compare with the machines you are used to. But I was wondering if you could give me some sense of how this technique could be used by an extremely frugal home cook. The video claims to create an infusion in about five minutes similar to a 24 hour infusion at atmospheric pressure. If this is true, it will be only slightly slower than EC rapid infusion any insights thoughts or ideas and here is the link and this will be useless to you. HTTP http colon forward forward u two dot Bucha forward slash eDLP you lb MUJW Well it turns out I watched this video and Staci will not believe who did the video. It's our boy Clifford endo Gila bear. Who's awesome. I love that guy. He's like our he's our guard. He's, he's our giant Palauan friend. And he works now for the food network. So if you look up Food Network, Food Network, like you know, I don't know vacu van sangria, Clifford, you should be able to find this video. And Clifford actually was one of our interns back at the French Culinary Institute and even though stars was incredibly mean to him when when he started to I believe stars his exact words when when the cars like three or four people came that first day when he was there Right. And Cliff Cliff like loves to and by the way cliff is mentioned in the cocktail book because Cliff old fashioned is you know, it's his idea to use that coriander syrup to the old fashion. And so he's actually in the cocktail book. because we have the Clicquot fashion in the cocktail but anyway stars was like stars was like just like my grandma we're letting everybody in literally what you said first of all why you call it a really bad about it's about saying we feel bad for cliff or you feel bad for your grandma Cliff whoa so like still still throwing some still throwing some slip down on your grandma