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.

The following program has been brought to you by rolling press a family run eco friendly printing company. For more information visit rolling press.com.

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

Hello, and welcome to cooking issues. This is your guest radio announcer Phil Bravo here live from Roberta's pizzeria. On the heritage radio network from Bushwick Brooklyn, calling all your questions to 718-497-2128 and now Dave Arno.

Wow. Yeah, yeah. Phil. That's right. Joined not only by the inimitable voice of Phil but his body who cares the brain doesn't matter. The voice the voice of of of Phil Bravo zactly. A combination of humpback whale and Godzilla what is that? It's

never heard one of those. Well,

Phil, Phil's a huge Gator fan. I'm sure he has stock in an air horn company.

I absolutely do and who whose ALA's exclusively?

Is that the brand of air horn to beat

the vuvuzela it's the thing from South Africa from the World Cups.

Oh that irritated the crap out of everyone that's the one yeah What kind of noise does

that make? It's like more like a kind of thing filled by

the way teachers recorder to small children and works at the at the Hall of carnage called Carnegie right Yeah, well

it's Carnegie though Carnegie and you know how Booker promises it red No. Carnage G carnage G

carnitine. Which I think is fitting for what the guy did you know he's a robber baron so carnage G

but then he gave it away he invented philanthropy.

Kind of it's like you know, we all like libraries and stuff but I don't know that it's like I don't know it's okay to like kill 10 people to give third 11th Person A book

Hey, you know it's whatever we call that

yeah, Carnage. But the I love the robber baron era I do I love it. Also joined in the studio by Anastasia the hammer Lopez Can you say the hammer and Phil voice

oh I can do a this dossier that hammer Lopez.

Oh yeah. And Jack in the engineering booth. Jackie loving this announcement stuff that is awesome. As us and they feel feel. I'm not gonna make any insults about you personally, your voice though built for radio.

It's true. Yeah. I feel like I'm just here to like dance for you

do well, one last ask before we get into some questions. And obviously, I don't know if you know this, Phil because Phil being a friend of Natasha does not listen to this program ever. Sometimes he Listen when we call them out and fast for us, or we're calling them out and you know we've said some choice things about films fast but as you know, when you're on the show like you're expected to chime in at various points, you know no silent, even announcing bystanders but before we before we go any further Can I please have sad Tony the Tiger?

Oh, no. See, this is the thing you said sad Tony the Tiger I could do happy Tony.

No, you'd had the best sad you can do like a Like. Like you did. It's

an awesome one before even the Stasi. Yeah. They're great. You have like, what do you what do you want? Like?

Do you enjoy Frosted Flakes?

I do want the flakes. They're great. See what

I'm talking about? They're fine. That's a by the way. For those of you and I'm not going to make him do this because he only does this when he's way drunk at the Christmas time. But the voice of Tony the Tiger the late great Thurl Ravenscroft, who was one of the lead kind of like novelty voices for Spike Jones not the movie maker the original musician Spike Jonze, right. Who did Yeah. And also the voice often Miss Miss represented the Grinch the real one the cartoon one not that be as Jim Carrey no nonsense. The voice was of course, Boris Karloff of the Grinch. Everyone thinks Boris sang the song. Nope. No, that would be incorrect. That would be thorough. Ravencroft he also had a band but I forget the name of it. I'm sure it was awesome. Wasn't he also the voice in Monster Mash?

That I don't know.

I think he was the it happened in the lab late one night guy

it would make some sense.

Have you ever done that song and karaoke? I

haven't yet but now I know it's I'll add it to the list.

October's not that far away Phil.

The band is the mellow man.

The mellow mellow vanilla Man Can you do me a favor Jack and check to see whether my man therell did the it was working in the lab late one night when his eyes be held a scary sight. I will look that up. Yeah.

It doesn't seem like it you know Lisa, I'm searching doesn't seem like a main thing

is not question of whether or not because he was he was a serious accession guy back then. So he was voice was used in a bunch of stuff commercials. I mean, a lot of the guys in you know in that business back then they were just like, Yo, Thoreau. We knew someone with a low voice when it comes to record some for me, you know what I mean?

And that's yeah, I'm trying to basically fill fill that role. So anybody wants to

fill Bravo that role? And the other thing, you know, like, people like, like some of the great music from the 70s and I'm not just talking or like 80s not talking like, you know, the different strokes theme which is fine as far as it goes. But I'm talking like Sanford and Son that's musically great stuff. That's fantastic. And you know, it's just like a bunch of like session dudes you showed up in the place when they're like burn burn, burn and burn anemia. And that's it. That was awesome. Rockford Files intensely good. 10

session guys in the 70s Lay down pretty much a ton of ton of good music didn't get paid for

Yeah, redness in the 60s got your Mission Impossible. That's in five isn't it? Mmm, yeah. Awesome stuff. Oh,

the new movie.

They changed it to four. Yeah, because those D bag re mixing duties couldn't sorry family. feel it's a family program. They're like no one. No one can move the birds in five. We got to put it in for four. gotta wear them in full force to the budget. It's Mission Impossible. your butt's not supposed to move you're supposed to be on the edge of your seat wondering whether these guys are gonna get their faces blown off or ripped off as the case might be in in Mission Impossible. Exactly. Anyway, a lot of questions to get to however you can call into question 271-849-7212 Wait at 718-497-2128 trenching, a little bit of field but I can't go a little field that I want to set when you want to get my normal radio voice that's good Dave impression. Yes, it's squeaky, squeaky squeaky. McGuigan. Okay. Gotta call in from Felipe. Lately I've been making fruit juice Merengues in the style of El Bulli, which translates roughly to the bully I'm kidding it doesn't. I believe meat beat meat moraine now becoming lesson stars had an eye for once wanted to be vegan face that's the only time you've ever had to for once I want it to be vegan face, but you would have like a beef broth. Marang Right. Or in a savory pres like you have a savory presentation and like a little puff like f 15 Oh, no, no, no. I mean, I've had nori you like Nori, right? Nor like

the I don't like Merengues I really don't like sugar mix that I don't like the texture. I never liked your 50 things.

You don't like also regular egg Merengues No, not really. What about like Marang a sophomore hang on a pie? No.

Don't like pies

you don't like pie? You don't like pie? I don't really like pies. You don't like freakin pie? I don't like fruit. Linda marine pi is sort of how Jack not not hot Phil. What do they serve that what's that other word I'm looking for?

Um, hold on. I'm gonna go for cold cold. I'm gonna go for cold I'll say for you. Yeah, Have a key lime pie.

It's not hot fruit. What the hell? It's not half it doesn't need to be hot. You don't need to heat a pie.

You know I don't like puff pastry

What is wrong with you?

i Oh, eat it.

I just don't like it. Well, chalk it up on the list of things like the only thing that moustache really enjoys human pain

stuff and pasta and pasta.

You know, how do you not like pie? Like pie? I'll eat it.

But like when you mentioned key lime pie does key lime pie with a either a Marang or a whip topping?

That's correct. So although I can eat it, I like it straight and not just I can eat it. I enjoy almost any form of key lime pie. I prefer not to have the fake green coloring in it. Oh, by the way, Phil, Florida. We're trying to get him here that day that Lenny was here because she hates all people from Florida so we thought it might be awesome. Yeah, we wanted to we wanted not to tell her you're from Florida to see if she hated you. Yeah, we have we're gonna surprise Melinda Clarke from cup of cup Oh, you shouldn't if you're from Florida, she doesn't really hate Florida people you should still buy her product

I'll be actually in Key West in two weeks. Yeah,

yeah, living the dissolute lifestyle exactly what's what's that one song No, that's Key Largo Well, no no you see she's singing of the Florida Keys no no she's thinking of we had it all just like ballgame because different Yeah, you know down where the trade winds blow sailaway to Key Largo que algo Yeah, say like we don't get through my head my god this Dasha hung out with the son of that singer apparently does not like references to that song No, it gets angry by the way but call still having it all not dead yet because awesome. I saw her on the street like maybe she's now I saw on the street like two years ago. Of course not. But she she saw the look on my face and started shuffling a little faster. Get the hell out of my way. You know what I mean? Lauren Bacall Awesome. Okay, wait a minute, we're back to the question here. But again, I you know, why don't we get the callers in but say say Miss Dasha, what the hell? How do you not like pie? Or biscuits or puff pastry quarters are scared of her. That's why well, I guess with a nickname like the hammer, right? You know, how can you not be scared? Okay. In the style of the L bullies beat Marang I don't think I'd like beat mornings though. I think most beet juice products taste dirty to me. Like like Jasmine like dirt. I am using centrifuge, rubbery juice. First of all, I would say when you're making a Marang what you really want is the see because I'll finish the question first. I blend it with with isomalt and albumin powders that a white powder for all of you people who don't speak albumin and isomalt which acts like sugar but is not as sweet so it's a semi sweet but if you eat enough it sure gives you the runs oh because you can't digest it but everyone's like an anchor and he smiled and I pooped my pants out and you're full of crap ate a little bit of ice and while they think they're gonna poop their brains out it's like the same thing with i to Alaska potato chips and my body was stripped of vitamin D and I was pooping all that no, that's not how it works. You know what I mean? But anyways, having done these tests myself, now, I let that hydrate overnight which is a good idea a white powder needs to rehydrate for a long time. A lot of times people have trouble whipping the egg white powder they just haven't let it hydrate long enough and then I would bet you some quick monsters I know you'd like to do that right now. Whip clipped it to stiff peaks. I pipe little kisses you hate that even more Kisses. Kisses stars has her I hate kiss his face on onto a dehydrator tray, dehydrate dehydrator tray and dehydrate. They are crisp within three hours like the word crisp, crisp. They're crisp within three hours and they're nice and airy except as soon as I take them out they go soft quickly. I realized this could be oh oh family Family Program I realized this could be a humidity issue whenever anyone says humidity I think of lethal weapon three with a guy goes diplomatic immunity and I say diplomatic humidity. And then like I imagine myself getting shot by with Glover Right?

Was wasn't Gibson the chatter

was it Gibson the shadow someone hotels. I could realize this could be humidity issue. I keep them in a deli container with a silica pack. What can I do to keep no else can I do to keep them crisp? Well, you can just leave them in the dehydrator for as long as you want during service. So during service, what I would typically do is leave them in a dehydrator. But you're going to want to turn your dehydrator way down way down. So like if you're dehydrating and let's say weight is a way down for me we know Yeah, so like if you're normally rocking somewhere between 135 Fahrenheit to 125 Fahrenheit in that range up to maybe 140 You're gonna really blast them out if you let them go that long. But if you turn it down to like 100 110 Assuming that your kitchen is not 110 You'll drive out you'll keep the stuff from sucking up too much extra humidity and you can just keep it for service in the de Hi. Barring that. What I used to do is get mason jars and not the but not the ones with the little crappy thin lids, the ones with the actual thick rubber seals and I would put them in, put the products in mason jars in a vacuum machine, suck a vacuum and the lid gets sucked down when the air comes back and just make sure that the air coming back in doesn't pump the lid off the top, which you'll see what I mean when you do it. And they stay forever in those mason jars. And they don't require the silica packs and you just open them as you go if you're going to use a bunch for service. But if you need them to keep going during service, you can use the silica packs are the best ways to just have a dehydrator that you keep out there for service. Yeah, yeah. 50 instead of 50. But I wouldn't centrifuge the See, here's what's happening. You're you're using the egg white powder to add the protein that you that and the structure that you took out all the structure when you clarify the juice, and now it's just sugar with some flavor. And so you're adding a white powder. So that has the actual like structure that an egg white foam would have because it literally is an egg white foam and the sugar to add the bodying and the you know, the kind of textural effects with an array. If you just you if you just keep it on. If you don't clarify the strawberries, you have all that pectin in there. And that pectin can help provide structure for the Marang itself. And then you could just use something like a 50. And you wouldn't have to add any extra sugar if you wanted to keep them like less sweet or do whatever you want. I'm just saying there's alternate ways to do there's alternate ways to do everything and then it's very good. But not natural because Metacell a natural baby it doesn't come in in real life and the nature Oh key color, a color your on the air.

Hi, Dave, this Johnny from Memphis. How

you doing? All right.

What's up a question about circulators after you cure an item, pork belly or whatever, and you wash the salt off, will it damage the circulator, to like fill it up with the cured item was like cold water 70 degrees or so. And put the circulator on like 90 Fahrenheit, and let it rise up to 90 with the first item in there, we're

gonna get to straight before we go on, you want to you want to keep the item in water not in a bag and just have the actual thing circulating like kind of commando style in the in the bath.

Correct. Like Instead of rinsing the item now after transition after the cure against you, instead of like running water over for a couple of hours. You know, just bring it up to 90 degrees, change the water out, fill it up with cold water again, maybe two or three times.

Right, what's your what is our community have

a polish off? I believe it's a cloth but just like the first one that came out metal? Yeah,

no problem. Here's what you do, you're going to want to wrap the cage in cheese cloth. So that things like you know, whatever you have in there, mustard seed or whatever doesn't get sucked into the thing, because that can be a pain in the butt. I've done it before. I've circulated wood chips and circulated lobster shells and butter. I've circulated everything, the only thing you don't want to do is suck particulate matter in through the bottom of the bell because it clogs up quickly you you'll know when it gets clogged. I've even done it with you know, the new plastic guys are just a little bit harder to you know, clean out. But yeah, I would, I would go ahead. The issue, like I say is don't let stuff get into that bell. Because once once this stuff gets into the bell, then you need to disassemble the bell. If it stops. If you actually put enough particulates into the bell to stop the impeller from running, then you got to open up the belt, not the end of the world. But you know, you don't necessarily want it to happen. So I would just you know, make sure that you know that you normally if I'm going to circulate spices in a bath like this, I stick the item in a cloth. And you can actually do that in this case, you can just take the cured thing, wrap it and cheesecloth, tie it and you'll still get good circulation through and you'll rent you won't rinse off solids, but you'll rinse out soluble items, you know what I mean. But the other alternative is to wrap the actual circulator itself so that nothing gets stuck. You don't want to wrap it such that you don't get good flow anymore. That's the that's the flip side of it. All right, thank you know also, remember, if you want everything to rinse evenly, make sure to keep all of the pieces of meat slightly separate so that water can get in between them. As long as water can get even a little bit in between all of your stuff. It's everything is going to even out pretty well. But as soon as two blocks and meat gets stuck next to each other, that parts that are stuck together might as well be the thickness of the both things put together. There's no There's no action happening on you know what I'm saying?

Yeah. All right.

Very good. Good luck. Let us let us know how it works out.

For sure. All right.

Bases does what's his question here?

What am I supposed to worry about? Number one,

so why'd you put it on today? Let me tell you

what I was gonna tell you. Okay, all right, but

you didn't. Alright, thanks. All right. We got this is from Brian Garrett University. You'll remember Brian was No, no good. Yeah. All right. Do you know where I could find a three to seven? I sorry, is not from Brian, this is this is from our boy beam and Casey. Where's he live?

They don't say they used to and then we have some do some don't.

Anyway, longtime question. Put it on there I put it on there. Yeah. Anyway, whatever do you know where we could find a three to seven day vacation cooking school to learn modernist techniques? Well, I mean, I used to teach those kinds of classes, the FCI, or the ICC. Now, the International Culinary Center might still teach those classes. Do they still teach us? Does anyone know whether they still teach those classes?

I don't know. Jack. Do you know because Dorothy was on? Yeah, I don't.

I've kind of fallen out of that kind of, you know, the cooking school world. But I'm sure ChefSteps probably does something. I don't know whether they do they do live classes do we know. They probably do some sort of live classes or if they don't, I probably would would set them up. But the ICC, I'm sure still runs the low temperature cooking class that, you know, we used to teach. They may run still the hydrocolloid class that we used to teach. I know they don't do the Harold McGee class at that we used to teach because then he would call me and say that he was doing that class. And but the other the other alternative is, of course, see what they got on the ChefSteps. Right. Okay, and three, what would be appropriate streamlined scientific approach to figure out the best includes Suvi technique for bowl peanuts. The accounting from Florida Do you like well, peanut I love a boiled peanut. Yeah. It's more Georgia. Yeah, but like you ever if you ever go to Northern Florida, that's Georgia.

Yes. Yeah. No, absolutely go Gainesville.

Yeah, give me give me some give me some southern bowl peanut. I bought both peanut but yeah, it's not boiled peanuts. Salt. Oh, my What the hell's and aren't all peanuts balls? I mean, they're kind of shipped out. No, not both Sun Sun Bowl, peanut butter peanut. And like, What the hell are you talking about the first time by the way, that you've had a book a boiled peanut? You're if you're from the North? Like I am. You're like, this is gross. And then you know what I mean? Do you like boiled peanuts? Yeah, so but like the first time you have it? You think it's gross? And it's part of the classic American? Not really, Americans kind of worldwide problem of people have expectations and if something doesn't exactly meet their expectations like me, it's gross. You know what I mean? Because when peanuts exposed to be crunchy, you know what I mean? No, well, peanut is not supposed to be crunchy. We forget that the peanut legume peanut legume, and can be cooked as such. Well, peanut tastes not like a peanut so don't walk in. If they just called him. Boiled sack of goodness. You'd be like, Oh, those are really good.

Cocktail sold by a guy out of a pickup truck on the side of the road, though. I think it still has the same issue.

I mean, in other words, like your two choices down there are those sausages that are soaked in that red goop with a red oops, going on and like half the way through it and we'll peanut I'd say the bull peanuts the safer route. Gonna go with? Yeah, yeah, at least it's boiling. It's not in some vat with like, a bunch of weird floaties the Who the hell knows what if you're like, I think that float is an onion piece. I'm not sure. He's like, drag it out. threw some boiled eggs in with the sausage that you're like, Nah, man. God knows. God knows. Like, you know what I'm talking about though. Yeah, you know, I'm talking about anywho the best scientific approach for a CV will peanut Well, the first thing you got to do is you have to decide exactly what constitutes a good boy peanut for you. First thing I would do is, is get a bunch of different kinds of peanuts to do it on. And you're going to want to get like a good raw peanut variety. I mean, obviously, I'm partial. Although, who knows? Like who knows whether Virginia's are the best for boiled peanuts. I don't know. I haven't done the extensive study because you don't need them to be crunchy because they're not going to be crunchy. But the Virginia peanuts are huge. And so they're probably be good football, peanuts, right? So the first thing is, they're gonna be going to get a good set of a good a good supply of the peanuts. Like that's gonna be your first thing. I mean, I'm sure like when you go to our Chinatown and you get the raw peanuts, they're still in Shell. But they've been sitting there for like, 8 billion jillion million years. Like just like, you know, grow in that sweet, sweet aflatoxin. I'm sure that that's not going to make the best blow peanut. Right. So then you figured out okay, okay, I got a good source of peanuts and then you got it. What do I want out of a book now? What is it about a regular boiled peanut? Boiled? What is it about it that you didn't like? You know what I mean? And my guess and you know, I've done this a long time, I guess not boiled peanuts, but I mean, cooking, low temp is that the temperature control on the peanuts is not going to be that important. So the advantages you're going to get out of going Suvi aren't going to be from a temperature standpoint, they're going to be from a flavor concentration standpoint, because you're going to be cooking them in substantially less water. I don't think you're ever going to want to do an out of the shell boil peanut because God didn't want Philippines to be eaten that way. guy wanted you to shell the weird, kind of papery wet shell and then put them in that little bowl or throw them out the window of your car. or just eat them. You eat the shell, shell. Wow, real southern.

I love where the salt is.

Wow. All right, so anyways, my point being figured out what it is you'd like about a boiled peanut and then I wouldn't worry about temperature control, what I would do is figure on water level first I would choose, I would choose without any spices at all three different water to peanut ratios in a bag, I would do it at three different vacuum levels, one in a Ziploc bag. And then actually you know what, no, don't do plain water do salts, you can figure out salt penetration on this get two tests out at once. Choose the same salt level on for your brine. Do three different Brian ratios on the peanut and three different vacuum levels on each Brian ratio, start with Ziploc bags, then a relatively full vacuum like 99% Let's call it like 15 millibar. And then one where you suck the living crap out of it and then inject as much and almost like you were doing vacuum infusion. Cooked those, those nine bags at in simmering water at the same time for the same amount of time. Pull them out and test them and see whether you can see any difference between them in terms of salt penetration and terms of peanut flavor. And from there on out. You're going to start honing in on which of the columns and rows you know vacuum level and Brian level that you like the most. And you can start honing in on kind of where you want it to be. Once you've done that, then if you want to add spices, you can add them at that point to see how much kind of penetration you get through the shell then, now fair. I can't I can't say if it gets an answer as to take a break.

And now we're we'll be taking a break. Oh, sorry. We'll be right back with cooking as you.

Hi, everybody, I'm Phil Colicchio, the host of the business of the business here on the heritage radio network. And this summer, we are turning five the heritage radio network is five years old. Since our launch in 2009, we've continued to bring you food and culture content like nobody else in this business and we need and when I say need I mean need your help. Heritage radio network.org is a passionate grassroots action oriented nonprofit organization. And that means we depend upon the support of listeners like you to keep us alive. If you love what you hear on this radio station, The Heritage Radio Network, please visit our website and become a member today. Thanks for listening. Thanks for your support. You got to be economically sustainable. Help us out thanks.

Today's program was brought to you by rolling press rolling crest as a family run digital and offset print house that brings together eco friendly methods, ethical practices and personalized service. Using environmentally responsible papers non toxic inks and wind power rolling press represents the harmony of traditional craftsmanship and mindful sustainability. Rolling press offers advice on reducing paper waste and energy consumption, helping you save money and minimize your carbon footprint. For more information visit rolling press.com

Hi, I'm Reggie Watts and you're listening to heritage radio network.org Welcome back to Cooking issues with Dave Arnold Anastasia dot ham

or Lopez say Reggie Reggie Watts got nothing on you I love him. I mean he knows how I can't you know my favorite song I can't do on the air because this is a family program but it's a sugar honey iced tea and then other kind of

stack. This has not been a family program. As promised it is

a family bro. So Phil had Phil of course saves his best story for during the break so I can give you give a little 32nd Shout out to your to your boy peanut friend. Oh no. So

I've just have a very good friend who had a this is in northern South Florida kind of west palm area but we'd always drive home every day and there was both the boiled peanut person who was also doubled as the shrimp guy and he so he would have like shrimp just in the back of his pickup truck. And so it was always the internal debate. Also bull and bald peanuts. Also the shrimp right I know the shrimp are on ice they were just raw shrimp that you were buying to like bring home like he was just like your shrimp monster. So like is it okay to buy shrimp from the back of a truck on a random road outside of like Okeechobee? I don't know. But turns out it was great. Yeah, like after a it was a long Facebook debate. Everyone everyone was on both sides of the fence to the

new the new york version of that is we used to have a mini meatpacking district up at like a by 120/5 Street near where the fairway is now on the west side. And so when he used to come off the West Side Highway there, there would be dudes and white and I'm talking like 70s 80s I think maybe as late as the 90s. But I don't remember when I was actually up there in the 90s for grad school, so it's like 70s 80s kind of thing. dudes would literally just be on the street, you'd pull off the West Side Highway and 120/5 Street is we're talking about by the 24 hour McDonald's for any you guys who know the neighborhood over there, and just standing out there with meat in their hands, like meat, like a steak, like a raw steak, like on 120/5 Street, and you're like, angling by steak.

This is what Madonna was talking about when she said New York in the 80s for danger, and it was the meat Goddess and the guys at one point, he said, well, the

awesome thing is, is like that's like the safest thing you could be doing is buying street steaks. You know at that at that time. And this the street snake? No, it's like, I don't like what I never knew was I never knew whether the guy was like, you already go out and steal somebody's steaks, they didn't pick up the order, you're gonna go bad, or whether it was I'm stealing these steaks, I'm gonna sell them because the boss is so drunk. He's not gonna

go off the back of a truck. Yeah, right. I

mean, I used to have a guy that that kind of happened, like with parts for sculptures that I was building. So I would go to this place, and I won't, I won't call out who it is, I'll go to this place. And he used to basically I'd be like, I need like, I need like some bearings and some sproc and I would get all this stuff. And you'd be like, yeah, come back and like, half hour me me outside. But you know, when cash and then like you're giving these great discounts on like, bearings and stuff. That's that's the way New York used to run. We were so much more like, you know, not like now.

You need bearings. I got a bearing guy. Yeah,

I got a bearing guy. I met a guy that can fix that. But you know what, you're gonna want to bring some cash. You know what I mean? And we're not going to mention this. Anyway, so let's get some other questions I missed from last week. Yeah, rip them out. Pierre writes in Hey, Dave, Anastasia and crew. If you knew you were going to be here. Philip here would have called you out as well. Thanks. Thanks for the great show. So far. I'm just about ready to take the plunge and buy an immersion circulator from my home kitchen. I don't even need to I don't need to explain any more for our audience. Right. You know, they they cook things at a very accurate temperature, you know, most important like culinary advanced in the past, you know, couple 100 years, blah, blah, blah, blah. One thing I haven't decided on yet is the packaging method after reading your su V primer, it seems that the simplest way to get started would be with a ziploc freezer bags. You are correct, sir. However, I'm not sure how I feel about going through that much plastic in long run. Are there any decent reusable options out there? I've heard of people using mason jars for smaller items, but that hardly sounds practical for things like steak unless you want them to be jar steaks. You don't I mean, I've noticed I didn't say styes has the don't say tube steak look on her face. Oh, yeah. You did have to look I don't know whether that's what you're thinking. But that hardly sounds practical or desirable, not just practical, not desirable for things like steak. The only other option I've come across so far is the and how you pronounce that let you thing that lick you whatever. silicone bag. Reviewers weren't too thrilled about the seal and the size, though. Any thoughts? Thanks, Pierre. Yeah, there are no good answers to your question yet. I mean, if you're gonna be there's isn't there's no good answers to your question yet. I mean, I think people are working on it. I know people are working on it. But no one's come up with it yet. I don't like that the resealable silicone is gross. That's just gross, like having reused like zippers before, which is what we call this the blockchain included comes up so give me 50. Remember, when you're buying the Ziploc bags, do not buy by the freezer bags or storage bags are weak in the technical sense of the term. They're weak and not just in the they are puny and don't do a good enough job. I mean, they are physically weaker than the freezer bags. Do not buy the ones that have the double layer of film. They suck. Also do not buy the ones with the little Zippy doodle thing across the top that little Zippy doodle that that that slot Racing's that be doodle across the top. That's for people that what can't seal a bag like a human being and they don't hold a seal as well. So stay away from all of those things. And you know, you could try those those resealable silicone jars, but they're also thicker. So you're it's going to take a little bit longer to get your heat transfer through them. Yada yada that people are working to say people are working on it like in the next six years, there will be here's my prediction. My prediction is this. And maybe I can get Phil to say it. In the next six years. There'll be a biodegradable. So

in the next six years, there will be a biodegradable Suvi bag.

There you go. Um, so while we're waiting, if I were you, I would just stick with the with the polyethylene zippers. And don't worry, we will get around to saving the world in the next six years. Right? Yeah. All right. Okay, let's get some more of these questions that I missed from before we get some short ones. I always, you know, what sucks is when I miss the short ones because like I sit around yapping for everyone, and then, you know, whatever. Hello, everyone. This is from Mildred Katie in Albany, New York. I like when people tell me where they're from. anything, you know, don't you like that feel to know where people are from?

I like that if only Anastasia would would put that in there for you. Yeah,

yeah. Yeah. Unless it's unless it's Lena who doesn't want to know that you're from Florida. Although she loves people who like gluten free products from Florida, those are the those. Those are the good kind of Floridians. They're the good ones. I've been enjoying the show. This is a this is a Mildred. Actually, she she didn't enjoy the show. She had a different question. I think what now I'm getting all confused again. Okay, I'm a new listener, but I've been avidly progressing through the back catalogue of my daily commute. I already love the show have been spreading the good word to others. So thank you for doing what you do. I love eggs. I didn't answer this question. All right day. Okay. I love eggs and eat them near every morning. Good call the Incredible Edible egg. There you go. I have a full wrath steel coat. It's three seven inch nonstick pan, they're starting to get a buildup of materials that don't seem to come off with dish soap. And this is not this is not an odorous question. This is Michael's question. I get all confused. You know why people because I'm stupid. This is Michael's question. With seven hot water. Do you know what I could use to get it nice and clean again and still retain its nonstick properties? Or could you recommend a better nonstick pan for eggs? So the question is like I get four eggs. Do you even like nonstick pans Michael Pssi the patty melt video that I did recently and in awe of the home kitchen I don't have that kitchen anymore. Sounds like my new kitchen better and your zero compromise approach style is definitely hates my zero compromise approach. Okay, so the deal with nonstick pans is they have a coating on them. And what you don't want to do is scratch the coating because that's that's kind of what you don't want to do. So mean quick and simple. Like just go buy scotch brite pads, let the pan soak for a little if you have deposits on it, like certain things are going to stick to a nonstick pan. So for instance, like the one thing that I have that is completely nonstick. I don't I have one regular nonstick pan one it was a scan pan I've beaten the crap out of it and it's useless now I use it only to cook things that I don't care about like this is gonna sound bad like bacon. I don't really care how bacon cooked because I don't cook too. I don't cook through it at all. I cook that using my garbage cans. Like that's the best way to cook. Tilapia is with the garbage can but the the you know speaking of tilapia, I am going to be at Target in Toronto tomorrow doing the Toronto International Food film festival so my this tiff not tiff the the graphics format by tiff the Toronto International Food and film. And so like, is this hilarious? So the person who set it up they're like they're like you could they're gonna ask you why you chose the movie. I'm like, I didn't trust you chose the movie for me. Don't you remember? But no. Anytime you do something, you have to pretend that you chose the movie. So the movie I'm doing is Soylent Green? And so what I'm just gonna say is that tilapia is like, right, it's one of the Soylent you know, there's multiple Soylent. There's like Soylent red. So, you know, Soylent? Whatever and spending green certainly green by the way, I don't want to spoil the movie for you. It's math people. It's the only one that's made of people apparently. Well, who knows? You don't ever figure out what the other Soylent were made of? Tuesday's is Soylent Green Day, by the way in the movie, like you get the different Soylent on different days. Anyways,

it's like a six minute warning. Now Jesus,

so anyways, tilapia right up there. Right up there. Okay. So, but the one thing that you do need to have nonstick is your waffle iron. So like I have a boatload of cast iron sizzles that I sizzles, like, you know, little sizzle pads that I've used for, you know, well over a decade and right now, like I use them exclusively for eggs, but they've been, you know, they season them well the first time around, and I use them constantly and I keep them in good shape. And so you know, they're amazing for eggs. But you know, your waffle iron, the amount of time it takes to get it properly season so that a waffle actually releases from them is longer than I have patients to do. And so I've tried using cast iron waffle irons and they suck this by the way do you know that's why waffles has such a high fat content and recipes as they were built for old school cast iron waffle irons and so they need an abundance of oil to release properly in a modern waffle recipe doesn't need nearly as much oil in it just for organoleptic properties to get it to to work and so you can you know that's one little known fact about waffle recipes. I don't get the first hand because I don't care. But anyway so like but those like if you make the mistake of putting blueberries in we not taste mistake. They're delicious. Although no like waffles, right? Whoa. Put blueberries in your waffles. They will burn onto the nonstick because the sugar will stick and burn on to the nonstick and that is a business age to get off of that thing. So I feel where you're coming from. So we want to do is like soak it in water a little bit by the specific scotch brite pads that are made to be nonstick. I mean sorry to be non scuffing, they make specific non scratch scotch brite pads that are made from nonstick pans. Don't believe anything anyone says about? It's okay to use metal utensils that particular one you have Have has steel particles mixed in with a non stick coating. And the idea being that when you're scraping a spatula across it, it won't get damaged as much because the steel on steel will resist and so that's why they do that they also have one that's one level above yours where instead of steel particles, they use slightly more expensive ceramic particles. And everyone now is moving away from Teflon. So because because apparently it can release PFOA or a pair of flow pair fluro octanoic acid and people are worried it's going to cause cancer so people are moving away voluntarily from using Teflon in their pants hoping that by 2015 They're supposed to have people are supposed to voluntarily have taken it away. But anyway, there you have it that good, good answer. Semi good answer. Okay. Now on the military, the actual question doesn't have to do quickly. I've been enjoying the show and working through the back episodes because I've been enjoying it so much. I'm writing because I have a dilemma. I'm currently living with my two best friends conveniently they're married to each other he's half Korean and cooks like and she's allergic to soy sauce and other forms of silly solely by the way Soylent is supposed to be a mixture I heard of soy and lentils, sweet lint, not soy that you eat in Lenten times. He has a Korean BBQ sauce Maronite Marin odd. That's three quarters soy sauce that we all miss him being able to make so I'm looking for a soy sauce substitute that can be made in bulk. She doesn't like fish sauce, which is one of the more common Asian umami sources after sources after soy sauce. She barely tolerates wishes or sauce because she can tell it has anchovies in it. Yes, you can. One thing you could do is get wishing her sauce. Spin it in the center fusion the anchovy drops to the bottom, but you need a centrifuge for that. We tried vegemite, slash more meat since it's another fermented green condiment, but it's so thick we've had problems didn't get enough for the sauce because we lose the umami tone. Do you have any suggestions? Or did I already kill the other options? Thanks for your time to keep it awesome. Mildred Katie from Albany, New York. Okay, here's some quick things because Jack's gonna rip us off the air and a couple minutes. If you have money to spend coconut aminos, which you can get in the whole foods are pretty good. And they're like some sort of like fermented coconut product and they don't contain soy. I believe Bragg's Liquid Aminos do contain soy, so you have to stay away from those. Another thing is make some of the old school fermented mushroom sauces. So if you go look up any of the old like like Ketchup, ketchup, like recipes, like from, from like George Washington Times, they have like mushroom ketchup recipes that you can look up and those can be fermented and you can and you can get them to you because mushrooms already have a lot of umami. So then when they when they're cooked, and then allowed to steep and do their own business, you can get that much out of it. You could you could also use them as a fermentation source to make your own which is your sauce as opposed to Mac and to the fish look wishes your sauce is the modern equivalent of a fish sauce for British tastes. That's a really other one could call that. The gentleman's relish pepper rooms, whatever it's like it's like anchovies and butter and pepper mixed up in a little tin can see gentleman's relish for me, please.