Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

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Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

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Hello and welcome to cooking issues this is Dave Arnold your host of cooking issues. Whoa coming to you coming to you okay, what was that check?

Oh, that's funny. We should play that like two seconds long ALL Yay says cheese

Oh cheese cooking issues that like a new theme song for us for cutting the curd. Let me do that one more time to bring up the trombone Kumar

sounds like it could have been a Bluto song maybe

cheese. Yeah, that's all style Buddha stuff. Yeah, maybe sweet. We're joined as usual Jack and Natasha, the hammer. However, do we still have a call earlier? Yeah, I do have a caller. The caller? Let me do that. And then we'll get back to our little niceties and pleasantries and what that caller you want on the air.

All right. Yeah. All right. Good. Thanks, Jerry. I was wondering how well something like a Champion juicer would do for making, like pistachio paste and kind of nut butters. And if it works for kind of making desserts versus something like that.

As it so happens, the Stasi and I have a lot of experience using the Champion juicer for exactly that task. So the first thing you did you own one already? Sorry, do you already own a Champion juicer?

No, I'm thinking about getting one and that would kind of be the kind of tipping point that would make me go out and get one. Yeah,

it works. Well, here's the deal. It heats it up. So if you're one of these believers that everything has to say hype or cold as you're doing it, that ain't gonna happen, because there's a lot of friction generated inside of the champion. But, but it's not as how many how many like how resilient pounds and nuts that we put through champion juicers before so many I think we had an event right for one and we huge amount of people we went through that that kick where I was doing all nut milks in a centrifuge and I was making nut butters and spinning and making nut oils remember that yeah, and we're just making like we would have to make like like a gallon of of have like, was a cash shoot no be Conwell that we would go then we would go through all those 10s of pecans from those nuts. Oh my god. So the short story is it works. You might need to add, like, you might need to grind it a couple of times, what we used to do is we used to, we used to put it through the champion for the first pass, and then we would put it into a into a stone grinder to get it down like hyperfine like commercial peanut butter fine. But yeah, soccer works. It also grinds cocoa nibs quite well. For the for the initial grind, you're going to need to put it into like a stone mill to get it down to actual chocolate grind stuff. The one thing that you got to watch out for is after you grind the second five pounds in a row without stopping the it heats up rather severely and a Champion juicer will heat itself up to the point where it melts, the it melts the safety interlocks and the motors hot enough to boil water. So I mean well you should give at least the ones that I've used. So you should give it a rest before it asks for it because it's not going to ask for a rest it's just going to keep on going until until I don't know until a fire starts and have you ever had one of those things actually kick out on you I don't know that has a thermos does remember that time that we put all the towels in the water and put on the back and it was like a sauna because it was like boiling the water off of the towels. Another thing is is that every professional chef who buys a Champion juicer and there are many instantly loses the blind plate. So the bottom of the Champion juicer either has a mesh screen that you use for juicers, or a blind plate that you're supposed to use for things like frozen bananas if you're a believer and that sort of thing. Or nuts and so you don't want to you don't want to lose that. But yeah, it works. I think we might uh last time I heard it click clack. Anyways, he heard most of what was important anyway, right. He got it. He got it. He's got that anyway. So now for the intro and pleasantry so later than normal had a flat tire today, flat tire on the Williamsburg Bridge, which I love going up but it's yours. It was kind of a miracle like that. My bike wanted me to be late, but he didn't want me to be too late. Because I no longer carry with me to stuff to fix flat tires, I should just start carrying it at the patch is so small. It's just I don't know, somehow, like I started swatch bags back and forth. And so then I I just don't have the bike repair kit with me anymore. But I do have a pump on me. thank Christ. Thank God. I mean, thank goodness bleep bleep bleep bleep. So I'm going up to Williamsburg right, but still too late to turn back because you know, you can't get a taxi in my neighborhood, like anywhere near noon. So I hear you know that noise. And so I'm like, Oh, crap. So I looked down. Sure enough, my front tires going, and but some miracle, it stopped deflating before I was down on the rim. So I was like, learn why am I gonna do so I just pumped it up to like the two thirds of its rated pressure. And I'd slowly leaked all the way here and made it all the way here with a slow leak. Even past some Dingleberry on a frickin like mini moped thing sounds wants to beat. So for those of you that live in New York City, like there's these dudes riding around these, it's almost always dudes.

Right? It's only delivery people, which are mostly

mostly dudes. Yeah. And they're on these damned electric bikes. And it's like,

not electric though. That's just like an attachment. Right?

That Well, they did like someone somewhere designed they took a normal bike, that crappy normal bike and they bolted a battery pack and like a little motor to it. So yeah, they're like they're, they're designed to be that way. But every delivery you've seen these Jack, right? Yeah. What are your thoughts on like? Jack's like my own one? But now we all know that Jack doesn't drive bikes because he drives cars. As we all know they're mutually exclusive. Captain sustainability Jack Inslee over there. That's me. By the way, when we come out of commercial break, we should hear the cheese song again because you like that. Did you write the cheese song?

I didn't know who wrote the cheese. I'll find out but Diane Stemple is the host who who brought us that song I think it was a friend of hers chi i do have a call or whenever we're Oh yeah. Caller you're on the air.

Hey, how's it go and Sasha and Jack? Love you guys music the best always.

Especially now that we have a T song

I didn't get to hear that one

in the reruns anyways,

it's Antoine from Boca Raton just call him back.

We were talking about we were talking about Health and bartending. Exactly. Yeah. And how they related are mutually exclusive. Exactly.

Yeah. I had a few questions this week. One of them was your thoughts and comments about this potential ban on raw milk cheeses.

What do you mean? Mean? Oh, they trying to ban even older than 60 days?

Yeah. I got it through the pipeline, like my girlfriend works at Whole Foods for the specialty department. And they were saying recently that, that they want to ban all raw milk cheeses even over 60 days.

Yeah, I saw some like, blips and bleeps about that a couple of months ago on one of the cheese blogs, like it was like pushed to my Twitter account. Somebody was like, I don't make cheese. And I haven't heard anything about since Jack, if you guys talked about this at all, in the new the cheese programs we

have, I will I'll shoot them a line and ask. I mean, what,

if any more to actually push something through like that? I mean, I think that's, that's absolutely preposterous. I mean, it's just ridiculous. It's an absurdity. I mean, what do you know what the proposed reason for it is?

I mean, as as far as I've heard, I mean, it's been a huge game of telephone for me, because one person heard from another person, but as far as I know, they want to ban any cheeses that are raw milk cheeses. So you're greedy Ayers Rock afford Parmesan stuff.

Parmigiano Reggiano. That's probably China. Reggiana is made with raw milk, is it not?

It is right. Exactly. Yeah.

I mean, it's, it's preposterous. I mean, the current regulation, I think, is even, too, obviously too stringent. I did hear some rumblings about it. But I don't know, if someone's proposing it. It's an absolute absurdity. I mean, my feeling was from the get go. You know, I spoke years ago to some food safety people about I mean, you gotta remember the way food safety? I don't know, it's I don't think this is a food safety concern. I mean, I don't know when the last time somebody got poisoned from Parmigiano Reggiano is oh, wait, I know when it was it was never because it's never happened. But the the issue is, is that food safety people write laws, because, for instance, you're allowed to have sushi even though those who procedures you're allowed to have steak tartare are rare steak, because the assumption is, is that when you order that, you know, the risks that you're taking on, and when the raw milk stuff with cheeses is because the they, you know, they they figure that the average consumer wants everything to be as safe as like a hyper pasteurized like American cheese product is right. And that in that customers don't know that they might be assuming a risk of pathogens that they don't, they're not aware of, if they consume a raw milk cheese, it's young. That's their theory anyway. And so my feeling was like, put a label on it. I'm allowed to, I'm allowed to smoke, you know, so like, why can't I have raw milk cheese, as long as it says on it, like, like, like, raw milk may kill you the same way that like, you know, when you serve someone arrive at a restaurant, you say, this is a raw egg, this might kill you. And if that scares you, please order something else, you know. I mean, I always thought that was a better kind of mean, like, I think people would buy more of it had a big parental advisory do not eat will kill you label on it. I mean, think how much more that they sell, you know? It's like, totally, you know, so, yeah. So I'll look into it. Because I remember I heard some rumblings and then I totally fine. But Jackie, then I'm going to write a note to yourself to follow up with this.

I'm writing a note to myself to come up with the parental advisory food line, because I think that'll really work for cheese. This cheese may kill your children. I mean, it works for music, right? Yeah.

I mean, Nike sells a lot of music, right? Yeah. I mean, I mean, look, I mean, a lot of that early stuff would have sold without the label because it was like so. So over the top, you know, like, NWA and stuff like that stuff was so over the top that, you know, it didn't really require a label for kids to know the Tipper Gore didn't need to come out and tell me that that stuff was kind of like a little bit over the top. But you know, some of this stuff, the milder stuff at the parental guidance, you know, you go to the store, you're like, which one of these things is going to piss my parents off the most and you just search out for the labels can be the same thing with cheese, you know? Same thing with like the hot peppers. You heard about this Trinidad Scorpion pepper. That's like, like one and a half times hotter than the Naga Jolokia pepper. What's the point in that? Anyone know what the point is? Are you a hot pepper reader?

And you love all anything that makes me hurt? I love the most.

Have you tried the Trinidad Scorpion? No, no, I haven't. Yeah, so like it's there's a whole like you know what I'm talking about though. It's like a vicious evil looking little pepper. Paul Adams from proper science has some bit he had some dry but like if you tried to ghost pepper as far as I can discern that ghost pepper has no good taste to it. It's not like a habanero. Well, if you use

it like like a little bit of it in a big pot of something. I think that's how it works best because I love Sri Lankan food and apparently they use ghost peppers,

the one that just use more of a pepper with more flavor by the way two dudes sitting at a table outside of the studio here counting shots just lately. Shots away dude, like awesome. Like, wow, it's you know, it's 5pm somewhere. These guys are, you know, banging these things back like they're in Europe. It's like they got transported from Europe. You It is August and they probably like being overrun with Europeans with excess money in their pockets. Please come here and burn your money in New York City and add to our tourism business. We need it my right Jack. Yes. Yeah. Any other things? Because I gotta look that one up. Yeah,

I also, I sent you a tweet last week have issues with drinking coffee. I love the taste of it. But I didn't know what it was I isolated by having just caffeine by itself.

Yeah. That I told you to have the nodos right.

Yeah, I can handle that. So I don't know. I can usually handle high acid thing. I don't know what it is in coffee that might be getting at me

and you try decaf coffee and decaf coffee does it to you as well, right.

I haven't tried the coffee because I never saw the point.

Well, no, but you try it just as a test the same way that there's not that much of a point and no dose because that mean that gives me a spinning headache. But like what you here's what you do you try that you try the decaffeinated coffee. So then, so if decaffeinated coffee is fine and caffeinated coffee is not then it you know, it could it has to be it's not the caffeine because you've tested that. So it's something else it's washed away in the process. And so then you would have to test to see whether or not supercritical co2 decaffeinated coffee works but the water decaffeinated coffee doesn't you have to do some tests. Now if decaf, my suspicion is is a decaf coffee. I'll do it the same way that caffeinated coffee, will you say it's a stomachache, right? And just as regular is a regular coffee, not espresso, right?

I've done both.

So when you say stomach ache, do you mean you need to go to the bathroom really quickly? Like it gets your motor running? Or do you mean just like a stomach ache?

No. I mean, it does both. But going to the bathroom is fine. That's the desired effect.

That's just one of the reasons why I drink the coffee in the morning. Yes, but go ahead.

But no, I get an actual like stomach aching afterwards, like usually three or four years afterwards. Take it for what? Like three to four hours.

They said years that's the that's that's a long memory like I had a cup of coffee 10 years ago. And man. That's some serious post hoc ergo propter hoc right there. With the well so the thing is, there's a lot of stuff in coffee and maybe one of the maybe it's not the actual pH maybe it's one of the you know, maybe one of the particular organic acids in the coffee like, like upsets, you somehow put you know, it could be something other than just because your stomach's acid enough as it is, you know, so I don't know I'll look into a look into Jack write this down. Jack, can you keep a list and then send me like the day before I can look up? Yeah, I'm actually gonna do this article. I'll try to look up because I have like a bunch of books on this subject on coffee about things in it that might cause stomach aches, you know, I'll look up entry illes book the espresso, the chemistry of quality and look up the list and see whether there's anything I can find previews the scientific literature, but you've done the first step which is you've tested nodos and I hate that stuff. You used to take that? Did you ever take that stuff in college does? No does. I you know, I

said like five hour energy shots and kind

of thing. Well, it gets around the middle of middleman just straight caffeine and pill. It's like, you know, it doesn't have any of this like fake like, you know, oh, it's gonna blah, blah, blah. It's just like, here's caffeine to friggin like slam your system open. But I used to just pound pound pound Mountain Dews. That's what I would do. Do. I would just pound Mountain Day, man, because I used to pull all nighters like one at least once a week. You know what I mean? At least because I didn't do any work until it was too late. Anyways, so yeah, so I'm gonna try and look into it. And next week, we'll try to get back to excuse me and stuff, but try that decaf thing and see whether or not that hooks you up. Alright.

Yeah, for sure. And then, next week, I'm sorry, not next week, next month. I'm gonna try to go to WD 50. Because I just heard the recent bad news that they're closing. So

something ends something new will begin, although I don't think he's planned to get exactly what he's going to do. But I mean, I wouldn't expect I wouldn't expect him to be down to one restaurant for too long. You know what I mean?

Yeah, for sure. But I'm definitely going to try to head there. I don't know how hard it is to get a reservation.

I don't know. I haven't looked but I bet hard. I'm gonna go once again before it closes. But I bet yeah, it ain't so easy.

Yeah, you know, I'm gonna try to do that pretty hard. And then I'm definitely going to check out the newest coolest great bar book or index.

Yeah, sweet. Well, let us know there's no before you before you go in if I'm not around, hopefully I'm around if not. Tell us how it was.

Sure. Well, thank you very much.

All I had to do. Jackie wanna take our quick commercial and come back and blast through the rest of Quicken issues?

That sounds like a plan all right brother.

Hi, I'm just The Jenkins from fairway markets. I've devoted my idiot career to the old ways, the old recipes, the old tools, the old geography of where serious foods come from for centuries, and I've strived to make these wonderful things available to New Yorkers for 37 years. So it's a fait accompli for us to support heritage Radio Network, and I hope you will too, and I hope you'll keep filling in for more information, please visit fairway market.com. Wow,

Meditation Music Group

D Li Li Lu little T's I have much more on that give me other CI song in contradistinction to Steve Jenkins is CI song. Yeah, I

hear you. Hey, Anastasia. This will bother you. You know the guy's name that made that song on the break? No, Jerome. Lol.

Like, like laughing out loud. Correct. Oh, you also

got a gift?

I did? What is it even got a gift? All right, well look at it. And in a minute. Let me let me blast through some questions cuz we never got any questions, guys. We're gonna unpack this, which you didn't already do. So I don't know what it is. Oh, because you have so much problem opening my packages normally. He says opens letters much like my much like my son does by just like flapping it open to see whether money falls out. That's how she learned from watching you. Okay, seriously, let's get some questions. So I had a question that says hello. I think they've missed my question. Because apparently, like I got into this into Twitter format, this is from Ronnie Guzman. And he's like He started. He's like he started like off on a tangent and forgot my question. So we're not going to do any tangent. So don't talk to me about this. This gift until I finish this anyway. The question were read last week was is it possible to buy cream and then dump water into it to make milk at home so as to save on weight and stuff like this? Answer No. Two reasons. Here are the two reasons why. And also did I answer the won't go off on this tangent. But did I answer the beer ice cream question a while ago? Or did I also tangent fly off on that we'll do that real quick too. All right. So here's why. So when you have yourself some some whole milk when I say whole milk, I don't mean whole milk like in a in store. I mean like you get your milk out of a cow. Right? What you have is is you have a a water phase with fat droplets in it right? When you let it sit the fat droplets rise to the top and you have your cream enriched up at the top and you have your milk at the bottom however, the water phase is relatively similar throughout right you wouldn't hear stars water phase relatively similar throughout snap paying attention she's looking at the gift which is good because she has to describe to me in a minute. Sony who the here's what happens when you're taking cream and then you water it down with water you're watering down with water and you're not watering it down with milk proteins and all of that other good stuff whey proteins, all this other great nonsense right? And everything else it's in the water phase of the milk like you could water cream down with skim milk but then that that misses the point because you haven't gotten mean then you have to still carry the the skim milk home with you so you're not saving anything. You could water it down with powdered skim milk and that would save you some weight but you're gonna have that like off flavor that comes from powdered skim milk powder skim milk, believe it or not taste even if you ever tasted it tastes even worse. I thought you were the one that like we didn't have a TV we had to glue together to automobiles what know that anyway skim milk is powdered skim milk is good as a as an ingredient and things like like English muffins, but not so much to drink. Jack ever had the powdered skim milk? No way. It's nasty. sounds horrible. Yeah, I mean, look at something you drink because you can't necessarily afford to have like real milk around or like you know, before Parmalat came out and you have in your cupboard for 8000 years or whatever. Anywho so you could do something that but again, that's That's nasty. Here's the second reason why you shouldn't do it. 99.9% of the cream that you purchase in a supermarket has been ultra high temperature pasteurized, and the reason for this is, is cream doesn't sell nearly as quickly as milk sells and cream doesn't get used nearly as quickly as milk does even once it gets home. And so they assume they mean the dairy weasels assume that the cream is going to be on the shelf for a long long time. And so it has a much longer window short of shelf life that's required for it. And so they pasteurize it to a much higher temperature for for a higher time so that they can assure it they kill enough of the stuff in there such that it lasts a lot longer but that makes more of a cook taste and if you can ever go find yourself some mean ra Forget it. But if you can ever go find yourself some regular pasteurized, even cream as opposed and do a side by side of that with ultra high pasteurized cream. Like it is a world of freakin difference like almost as much difference as there is between let's say regular milk and Parmalat although you know a bunch of Europeans like that box milk ever hang out with the Swiss Swiss weasels that you hang out with the box that they like it over there right some people actually enjoy that crap.

What's with the weasels today?

I don't know. weasels, they're like ferrets, you know, like, you remember Giuliani we were talking about on the show how Giuliani hated ferrets. And so he made them illegal because he's like, and then he got in arguments with people on his radio show this guy called in he's like, you're Why do you hate the ferret lovers or her this go? Like, like do a search for the radio episode where Giuliani literally be rates. A constituent by the way, a New York City resident, who says, you know, why do you what do you have against ferrets? Because Giuliani towards the end of his career here, like really kind of went off of his nut in terms of like arresting homeless people doing all sudden, I was for law, the quality of life stuff here, but like, then he's like, You know what, one of the big problems in New York is people keeping ferrets ferrets, they should be illegal and so he made it he like made them push through like ferrets are illegal. He's like, sir, you raise weasels? They're weasels. And he's they start screaming at this guy about how his ferrets are weasels. But like, Why does Giuliani care where there's some other dude has a weasel word ferret? Oh, no, it's weird. But anyway, cheese, weasels? Dairy weasels, so that was my answer on that now on the beer ice cream, because Jack, I didn't talk about the beer ice cream, right.

Sorry, no, yeah. So

somebody a couple of weeks ago asked about making beer ice cream. And I don't have any thoughts on it. Yeah, I like beer and dairy things. Here's the deal, the deal. Beer doesn't have a lot of alcohol in it anyway. So you're probably going to be okay on the alcohol level. But beer has a lot of water in it. So if you want to get rid of some of the alcohol, and you want to get rid, because you know, alcohol will soften your recipe, you know, versus what it normally was. So if you want to soften and leave the alcohol if you don't, but what you need to do is get rid of some of that water. So what you want to I would boil I would boil the beer off a little bit, I would also make sure that you choose a fairly non hoppy beer. And this is the same thing like when we do when I do cocktails, like the with beer most often I'm choosing very low hoppy beers so that they don't interfere too much with the flavor so I would choose like a low hot, low hot like beer like don't go get like dog fish heads like you know 120 minute IPA to do this stuff. You know we do like like Abby's and Saison, and stuff like this, like like low mellow stuff, and boil off some of the water and then add enough milk powder to it, that milk powder, add enough milk powder to it, or boil some milk and add it to it such that your level of milk stays the same in your recipe. So typically, I would add like liter cream or 500 mils cream, 500 mils milk 170 grams of sugar and 10 egg yolks and salt right plus flavoring. So you know if you wanted to take that entire half liter and have it be beer that's a lot of beer. But you know I would I would boil some of the water out of the beer. Take it down and then milk powder it up to the same level as it would be if you used a half a liter of milk stirred into your cream pasteurized and go Yeah, yep, yep. Okay. So what's what's the presence now?

This is from Dorothy from health glenn.com

Oh, yeah, I remember she wrote a question in a while back has been a while though. Nice

is a farmer from Minnesota and she gave you some syrup's.

Oh nice. What we got here we got some raspberry Terragen shrub. And what else? Smoke cherry shrub stars you'll have to drink this one unless it's cooked. Is it cooked? I'm sure it's cooked I guess I'll try it I'll try it and if I fall down

Booker index tonight

oh tonight All right. Well, we'll poison so you can well I'm not well not poisoned from normal people. But as you know, I'm curious. Yeah, but if it's cooked it should be alright. Let me get some some some lights and like ginger, lime cordial. And what's the jelly? It's a lime in green tea marmalade marmalade. What do you think about people say Marbella. Do you like that? Or no. Have you ever watched Cheech and Chong movies? Now? Jackie ever watched Cheech and Chong movies? Yeah, but I don't remember. Eggs and bacon Marmolada you ever see the one where they whatever Yeah, you would think that people would still watching your cheese very smart guy. You know chunk sent to jail for no apparent reason because someone used his name to sell drug paraphernalia. He had to go to jail for it. Ridiculous. What's wrong with this in this country? Okay. Some more questions. I know you guys like to focus on what makes food delicious. But my question is more the opposite end of the spectrum. It's this wire the pizza crust from all the major pizza delivery chains, so relentlessly disgusting. I know that sounds harsh. But if you know how to make pizza dough and have an even basic oven, it's actually kind of hard to make pizza disgusting. In my opinion, the big chains managed to make a pizza that's mostly pretty inedible. Certainly to anyone that knows what pizza should taste like. Do the big chains face some special challenges in making our cooking pizza that are not obvious. Thanks for your advice on this Simon from Cambridge. Well, I worked at Domino's when I was in college, and everyone knows that Domino's Pizza is as you say, relentlessly disgusting. Except for you know, like, like no offense to the Papa John's Corporation. No, I detest Papa John's My kids love it. My like my kids think that love DAX doesn't but Booker thinks that Papa John's is like the highest quality pizza in the world. In fact, he can. He likes it better than any other pizza that you can Get. I don't know why. I don't know why I think it's to make me angry to make me like very, very angry. But I can tell you why Domino's Pizza was bad. Domino's Pizza was bad. First of all the sauce was bad because it contained a lot of sugar. It was low quality stuff and an ingredients were crappy and had been sliced up in a factory like 18 years before they were put on the pizza. Besides that, the the crust the way the crust was made in this I'm sure it's the same in all these chains situations is the dough is not made in house, it's made somewhere else and then retarded and then put on pallets and left approved. And so even had they used a good dough. They, you know, like trying to get it when it was at the optimum level of proof like you just never you never would and then I'm pretty sure that they weren't using very good flour. Right and and also, I just think they're cheap, I just think they're cheap. They don't want to like go through the time. I mean, you would think that they could go through the time to do like an actual long leavening process like when I make pizza dough, it's like a 24 hour kind of a thing right you know 20 At least 24 hours before start and I let it go a long time make it and a lot of the people I know who make good pizza this is the way they do the crust. But and you would think that Domino's knows 24 hours in advance like how long it's going to take for them to you know how many pizzas they're going to make tomorrow roughly and so that they could they could do a long rice dough if they wanted to. I don't know but the other thing is is their offense really do suck Domino's can dominance uses a conveyor oven and their conveyor ovens don't run at an extremely they don't run at a temperature conducive to making good pizza. And the way that the heat delivery in them is provided is not conducive to making a good pizza and so consequently they do not make a good pizza and I think the average thing in most chains is that they like kind of a bread eater style and I think it's also difficult to do I actually misread your question this morning. I thought you said why a frozen pizza so crappy. So I was gonna get into that but maybe if someone else cares about frozen pizza being trapped we can get into that because I gotta get some more questions before we get kicked off of the air my rights desk by the way did we hear anything from Okay, so there we go. We got a question or not a question so much as a as a statement based on last week I asked for vegetarian uses for the merged circulator. So Eddie chef Bergman who wrote the vegetarian cookbook and his his a vegetarian cookbook. It's a www dot veggie chef.co.uk is his website. So he wrote in Baba Baba, bum bum bum. Eddie separating from the UK enjoy the show and heard Martin from Sweden's question at the end of last week's episode regarding suevey low temperature vegetarian cooking I know you've prompted the excellent Michael Anakin to write in which will be great I'm a big fan of his blog and ChefSteps Of course, as another vegetarian chef myself working a lot with sushi, I thought I might be able to add some helpful suggestions as well. Firstly, the application of poached eggs and ice cream etc are of course well documented fantastic vegetarian uses of CBT and for making lemon lime curd, or any other flavor curd you fancy it's also very handy fancy sounds like a very English word right? Fancy Cat Fancy even though that's not English like that magazine Cat Fancy? Yeah, no, you would. And Dave already went through a lot of the benefits of cooking a range of fruits and vegetables Suvi for flavor, precision, texture, as well as the benefits of making dashi in the water vast. What do you think about vegetables instead of vegetables? Why would you say vegetables? ls like the word vegetable? What do you buy you Jack? Then I also used to be for a number of other applications cover below low temp haloumi we talked about money on the show before right? How drew me that she's from Cyprus, it can be grilled haloumi good cheese. They actually literally that was their advertisement. They're like it's a Lumi good cheese. I'm like really? That's what you got. You got so let me let me cheese similar to case Opar free air similar to a bunch of things. It's a it's a it's a cheese that's made. Without acidifying the curd so it's directly rented rented coagulated, and apparently having the relatively neutral pH of a non acid non acidified cheese prevents it from melting substantially. I know it does because I've used it and then also they cook they they make like a ricotta style thing out of the way when they're done by acidifying and then they cook the cheese curds press cheese curds in the way which solidifies them even more and then you get your gloomy cheese or your frying cheese which you can slice and you can grill and it doesn't melt but then and it gets its squeaky but then when it cools off it's nasty squeak anyways. I like alumi I like I like queso Porphyry I like all that stuff anyway, so he separates and says hello he cooked at 64 Celsius for for 1.5 hours with butter. Fresh mint and lemon zest is delicious and benefits from infuse flavor as well as having a lovely soft texture. I haven't been able to achieve by any other cooking method it can also be pretty easier to get the lovely brown flavors. And he also wrote for trans contaminates use for the vegetables. I use suevey for some vegetarian applications which adequate Cabernets, including a pressed mushroom technique which Michael and ChefSteps took inspiration from as well for their own technique for at least like mushroom burgers and or like kind of mushroom blocks instead of meat. And so I'll just tell you what what he what they do. They he Eddie slices and dehydrates the vegetable which mushrooms which is porous and then makes a slurry of soy protein isolate and flavor and then mixes in trans contaminates and presses it flattened in a block and then and then cooks it off lets it sit for four hours opposed to later. Now the interesting thing is, is that he uses an extraordinarily high percentage of trans contamination is 5%. So this is an unbiblical typical meat style thing. It's like 1%. And this is like five, so it must meet a lot to bind it together to to you know, his satisfaction ChefSteps uses instead of soy protein uses sodium caseinate and then uses three, three and a quarter percent trans contaminates or there abouts in their prep. They also use ground mushroom stead of mushroom slices and make more of a burger. But those look good, they look good. And he also says he uses CBD making his whole Lumi at home because that's how you're not supposed to boil the way that you put it into. But to keep it like he keeps it 90 C which is about right. I think it's 195 Fahrenheit is how much they cook it. So he says it takes a lot less diligence than normal thing. It doesn't get scorching. He also uses it for putting white chocolate in a in a vacuum bag and cooking it at 90 C for like 24 hours and it gets like a dose at Les Brown. You know, you've seen those things like the like the white chocolate that it actually may taste good by cooking it for a long time. No, no, I haven't seen it. And plus, I don't want to talk about it. Anyway. Oh, and also he says that he ordered a TS 8000 Bernzomatic ts 1000 Which is what we use on the series all in the UK through the eBay cost and $60 Total which is more or less what it would cost to get a Rothenberger but the question is, and I'd love to hear back from you Eddie is does it propane tanks in the UK fit? Or do you have to make a special adapter anyway I hope that some some help. And if you do the across the UK when your book launches try to get up north as well. There's lots of great food and cocktails happening in the Manchester and if you've not visited before, it's a great city. I have not have you stopped? No. Okay, and so they're gonna kick they're gonna kick us off. So I have like one I have like, I have like four

minutes. Four minutes. I have like four minutes. I just want to give a shout out to KO miles for supporting the network.

Oh, I love coal mine. Yeah, he's the man. Cool. Miles is a good man. Thank you for supporting como and he supported us with the Modernist Cuisine book I really enjoy. He's a great guy and some interesting stories which I will not share. But while he he shared with me when he took the suevey class I think we've seen some like some funky stories anyways. Okay, so ripping through. This is Sam from guysville. Where's guysville? Anyway, for chamber vacuum sealer is getting water oil on the inside of a vacuum bag where the sealing element presses affect its sealing ability. Thanks, Sam from guys. Well, yes and no, a small amount of liquid is not going to hurt too much. Because the temperature is such that it'll boil it off and then seal fine. However large amounts of liquid can cause problems. Also, if your liquid has any crap in it, like spices or whatnot, this can inhibit the seal because it's physically a particle and prevents the bag from touching together. So I've had many things go wrong. What am I from wrong? I've had many things go wrong when you have stuff like pepper or stuff, getting spices. I've also had problems and lots and lots of liquid there. Because I don't know why I guess as it's boiling out, it creates little channels and stuff. But a small amount of liquids not going to be too much of a problem. So don't worry about it. And then finally, although I think I know I missed one. I missed one. I'll tell you who I missed. I'll tell you who I missed, because I'll get you next week. And we'll get to the Twitter questions next week. Next week. We're starting a section what's it called? Jack?

But the section of things you haven't answered

now this well, we have that but we're going to have to stop and I'm going to be on time next week. Yeah, next week because I'm not around the week after that. No doesn't miss Dasha reading the tweets when you say he's

gonna go Yeah, we gotta. I gotta come up with a name for that. Yeah,