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.

Hello, do it yourselfer ever thought about gardening. If you can build that window box, you can build a raised bed in your backyard. Barney, veggie and herb plants in raised beds make a fast weekend project with a big payback. Fresh grow on yourself tomatoes and peppers, kale, basil and thyme and so much more. Bonnie Plants are healthy and strong and help jumpstart your garden. So get growing plans and how tos at Bonnie plants.com.

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 cookie issues. This is Dave on your host of cookie cutters coming to you live Roberta's pizzeria in Bushwick, Brooklyn every Tuesday from roughly 12 to roughly 1245 joined as usual by Natasha the hammer Lopez. Hey, doing sounds good. Yeah, got Jack in the booth today. A good old fashioned good old fashioned cooking issues

last week. My tires blew out my car for real. Yeah, that's actually why wasn't here for real

your tires real? Like while you're driving? Yeah, it

was kind of flat to them. And I was like, let me drive to the gas station and fill them up. And then you know,

like, was it like to plow or is it kind of? Yeah. Were you able to keep control of the car?

Yeah, I made it into a repair shop and got it replaced. Yeah, I

had a little bit of a car quarter to you today. My old school like you don't think of this happening anymore with your car but battery dead? battery dead. Dead. Yeah. We're I was going to work on a puffing gum, which we'll talk about in a minute, but the battery was completely muerto. And so I haven't had to have a jump since I was in like, high school, you know? But yeah, it works. Turns out, I still know how to jumpstart a car. also joined in the studio today. Emma boast Emma boast from the musical food drink. Hey, what's your what's your title there at the museum.

I am the program director. So I work with Peter, who's the executive director of a fed and a whole slew of amazing volunteers.

Yeah, yeah. Nice. So, so Emma's here today? Actually, I forced her to come on because I'm a little bit late because what we're doing this morning as some of you might know, last summer, we got a kick we had did a Kickstarter and we paid for this puffing gun or puffing gun is an explosive puffing device that was used to make breakfast cereals, one of the big I like to call it the big three of the initial breakfast cereals, right so your initial Big Three were Are your flaking rollers right? Three right now to

throw I guess you had your your crumbled your granular kind of granola cereal, right? That's

worse. That's the or cereal. Right the or cereal. And by the way remember started by kind of religious health zealots? Well that's fair term. So it's yeah. So that meant to kind of taste bad and be dry and just kind of, you know, one of the original cereals names was pablum pablum. I've got a color. Oh, color. Well, we'll get back to the pumping out in a minute. Caller you're on the air.

Hey, David Cruz, how y'all doing? Very well. Cool. ended a two part questions. One of them was recently seen a video that Jose Andres had done and he had made a mimosa with Clementine air, he said, and he did it with soy lectin. Yeah, he

loves that stuff.

Yeah, and I tried to do at home and I just modified it by doing it with blood orange, right. But since we didn't have any fresh blood oranges I used just regular. Like it was it was already pastures. I got it from Whole Foods, but it was blood orange juice. And for some reason, it just couldn't make the air to someone who voted on it being real goofy.

Yeah. What was he? What was he using? Well give me give me his whole techniques. I haven't seen a video. Yeah,

it was. He was making Kava. And then he used fresh squeezed Clementine juice out notice. That's why because one of the effects that mine didn't work at all. Yeah, what

was it? What was the procedure? Looking mimosa? No, what was the procedure with the soy lecithin?

So he used the immersion not the emerging circuit? Stick a stick blender? Yes, the stick blender, right. And he just put like about a spoonful or so. So I like it inside of the clementine juice and just made like an air. Right like an air out of the clementine juice. So that on top

and what and and he was using presumably the powdered stuff, right? Because there's also the granular stuff, and there's the powder stuff powder stuff much better. Hopefully, you had the powder stuff. Okay, so you can add almost any kind of kind of, you know, he added no extra whipping agent, right? Just the he added justice soy lecithin to add to for the for the bubbling effect, right? No, no whipping at night. Yeah, yeah. Just and you've had luck using this stick blender technique in the past? Or do you need some pointers in the stick blender technique in general?

I mean, probably I need techniques altogether, because I definitely just try to, like I just tried to attempt it on a branch. And it was just another failure, just looking at it didn't look as hard as it wasn't clearly was. Right. Okay. So there's a trick, the type of sort of LinkedIn that I got maybe wasn't the same quality, or I don't know if

it's possible, I'm not a huge fan. I've never, I've never like been like a soy less than guy. But what you should do is practice on something that foams naturally, like oh, so I'm wondering if you've used this kind of technique in the past, like carrot juice is a natural foamer, you don't need to do anything to it at all. Just use carrot juice, you know, juice carrots and do it. But the trick with with any of those kinds of foam ups with a stick blender, is you want to have not like you like a small quantity in the bottom of a container, stick the stick blender and then you go on. And here's the key that I don't know whether they tell you about in the video or not. But you need to turn the entire thing at an angle, such that a portion of the stick blenders blades come out of the liquid on every revolution. And then when you're holding it at that angle, you turn it on high. And as it flips up and out of the thing, it's going to be whipping air and creating a froth that will rise above the surface. That's why when they're doing that technique, you'll see them all the time. And it's not just because they want to look jaunty they need to have that that container, I usually do it in courts or whatever on a on an angle usually pretty steep, like 45 or better, so that the blades can whip in and out. But you did that or no.

No definitely didn't do that and just tell it directly in there. Almost like a reverse blender as it usually is, you know, so I definitely didn't get any air into it.

Right. So the trick with any of those foam things is he's adding a little bit of the soil less than to stabilize the bubbles a little bit, you're praying that there's a kind of enough solids in the in the in the juice to kind of hold those bubbles once they're formed with that, and then you just tilt it at an angle and you give it a try characters is a good one to do with chosen at an angle and roof of of of, of of of of and you hold it and it'll it'll make like a froth on the top. And then you pull out the stick blender and I'm sure you saw this part and the thing is he then they take a spoon usually and they harvest and stuff off the top of the liquid. And then you can do that a bunch because there's extra stuff in there before it's really the pleated to the surface active stuff needed to make a foam. So they'll sit there and they'll just reheat it almost to order, and then harvest each time the day it'll settle down after a while, and then you can just hit it again. But if you if you look at the video, I'm pretty sure you'll see him holding that thing at an angle.

Okay, yeah, definitely check that out.

Kind of surprised, though, that they didn't kind of surprise didn't mention that it's kind of key aspect of the technique. The other things you might want to try is expensive, like, so those kinds of phones are usually extremely airy, like extremely airy, right? If you want something a little bit denser, a metal cell F 50 is really cool. That makes more of like a shaving cream or a Guinness II kind of head. And you're going to want to use like 0.8%. So like eight grams per liter. And then you blend that in, in like in a blender to hydrate, let it hydrate for a long time. Sometimes it takes a while to hydrate, and then you can whip that thing and a KitchenAid. And it foams up, now you need to have enough solids to get it to work, right. So if you don't, you can add some maltodextrin you know, not like a crazy one like and sort of it just seemed like a bulking agent or, or a whipping, it's like that you can get like an orange juice to have to come up into like, almost like a shaving cream. But it'll be a little bit denser than but much more persistent than the one that you were dealing with, with their, you know, like a good one for that would be actually they make pureza that they do make periods of that but don't know how dense they are. You need a little bit of pectin, a little bit of structure in in with the Metacell to get it to work.

So well. And then, I mean, that's, that's great. I'll definitely try that next time. The other one that I had, the other question was, I'm trying to make a healthier, I guess, ice cream for my parents, they either had a sweet tooth, obviously. And the one that I was trying to make was out of a coconut milk right instead. And the issue that I had is everything flavor wise comes up comes up good. But when I put it inside the fridge, it gets really hard. And I'm trying to see whatever commercial techniques because any regular ice cream you put inside there will stay still airy and fluffy. And I don't know if it's a combination of gums that are shipped in there. Or what I mean, it's just coconut water substituting I'm sorry, coconut milk, substituting traditional milk or whipping.

Right. But so by substituting for both the cream and the milk, right, yeah. Right. So a couple of things, probably your your fat concentrations, probably a little low. And but you know, you obviously sorbets work right. So the other thing is probably your sugar level might be a little bit low. Is it? Is it a lot less sweet than typical ice cream?

I would say port I put about a cup typically was a sweetener, sugar

to do some math here. So like, I can't think of it in terms of C quarter cup. A cup weighs roughly eight ounces. And so quarters is four. So four, sorry, I'm doing some stuff in my head. Right? So you're so you're saying you putting in eight ounces of sugar into 32 ounces of product that gives you a total weight of 40 and eight. Yes, that's like 16 says she'll be sweet enough. Right? Right. to taste it taste sweet enough then. Right? Yeah. Because usually, like overly solid things are due and like textural problems like that are due to lack of sugar. Or, you know, especially if it's good when it's soft. It means it's free. It's when you say it's good when it's soft, right? Yeah, well

definitely tastes wise before.

Yeah, because when you initially turn it before you before it turns hard that it tastes fine when it's before it's been aged. Right. Exactly. Yes. Yeah. Okay. So typically, overly hard on storage is going to be just it's get getting to solid and you control the solids by controlling the meltdown rate and you control the meltdown rate by how much sugar is in it. So, I mean, I guess it's hard for me to do the numbers on the fly. Like I have to go back and remember exactly what my target breaks for is for a sorbet you want to treat it like a sorbet basically, we even though it has the addition of that because it's easier to calculate. That's how I calculate I do my all my surveys with coconut milk. But I usually they're fairly sweet, right? So I tend to use coconut cream because it's got sugar in it and it's so easy for me like I can just buy like a package of puree and then like a package of coconut coconut cream I know This sounds like real like, like I'm not working. But you know, but it's easy for me because I do it at home for the kids and mix them together and it works fantastically well. I think I just have to recalculate, do the recalculation on the sugar and go look up because I don't have it off the top my head like the target bricks for like a sorbet. Ignore the fat content of the ignore the fat content of the coconut milk to start with, because it's not going to hurt. It's not going to hurt you in terms of your calculations and figure out a target bricks for it and then see whether or not you're going a little bit too low on the sugar. Because did it taste kind of less sweet than normal? Good, but less sweet than normal?

No, I mean, tasteless, everything was good. It's usually more so like you said just an agent. Too hard inside the fridge or not? commercialized? Yeah, it was still soft.

I mean, you could add some whipping agents to it to try and increase the increase the air. Commercial coconut milk already has some use usually has some some product in it to stop it from breaking because regular coconut milk will break when you heat it. And canned stuff usually typically doesn't. I don't know if you're making it yourself or not. But if you're using canned, that typically will have some stuff in it. But you could add some sort of a thickener like Lucas bean or flavor free guar to it and see whether that helps you helps you out a little bit. But if this sucker tastes good when it's soft, it's probably not an overrun problem. So like if it's overly dense when it gets hard, and but it doesn't temper out nicely either. Like it doesn't when you pull it out of the freezer for a little while, does it scoop nicely eventually and get back to good texture or is it just turned like a rock and stays a rock until it's melted?

Well, I mean, eventually it goes back to the next time. That's stupid.

Right? So could it could be density, it could be density, in which case you might want to up the solid. So it's coconut milk and what

coconut milk, I definitely put the coconut cream into what you're saying. And I agree with the can, right. And then every once in a while I'll throw some liquor in there as well, depending on what flavor I'm doing,

that'll make it softer. But I wonder whether you need a higher solids content, whether it's not it's just not churning enough, you know, and I'm saying like, you might want to

put in like a putting coconut next to hopefully make like, definitely next to like a syrup instead of actual sugar. That could be a problem perhaps.

No, I mean, like, if you added too much sugar, it would get too soft, right, and it wouldn't freeze properly wouldn't get too hard. So if this stuff does come back to being kind of in good temper again, and it's sweet enough, then it could be that you're just not getting enough overrun. And so you need to add some something, it's going to increase the the actual overrun with the whipping ability of it, in which case that would be more solids probably. And then maybe something the air rates and more. You know what, like if anyone's listening that has a good kind of a breakdown on this. Because usually when I'm doing coconut milk, it's not straight coconut milk, it's coconut milk, and a fruit puree. And the pectins that are in the fruit purees are helping me with, with solids with body. And I think maybe that's what you know what's going on. If you see whether or not you have the same problem when you do when you do like a flavor that has more solids like I've done a really good coconut milk, sorbet style stuff is with chocolate like chocolate coconut milk sorbet is is fantastic. So you take like, coconut milk, and or cream and you know melt chocolate into it. And I usually also add cocoa powder because I want really dense kind of chocolate flavor. And that texture comes up pretty pretty nicely. So you might want to see whether or not it's just a solids issue whether you just don't have enough actual solids in it.

For sure, definitely try that.

But again, this is off the top of my head. So hopefully I'm not off base be like that guy does not know what the hell he's talking about.

No, not at all. I mean, as a matter of fact, I was just gonna say that. I've listened to as many of your previous podcasts that you've done, become enthralled in your biggest form of watch to Harvard. And then you see as all she turns over, waiting for the new economic.

Cool, appreciate what we're actually talking to our suppliers right now. Stars, right. We're looking, we're looking we're hopefully going to be on time. We might be a couple of weeks late. Right, right. A couple. I hope not. Well, we're going to we're going to update more as we go. But I'll tell you something, I won't be talking out of my behind in the cocktail book. That thing has been thoroughly vetted, thoroughly vetted. In fact, like, you know what, that one of the weird things that we had recipe change on was with the Campari and soda like so we have on the bar now we have a recipe that's the booker index take on Campari and soda. And you know the benefit is you can carbonate the whole thing. So although you know Natasha here likes any Campari and soda variant right no matter regardless of like how well or poorly it is carbonated you know it Booker and actually like to carbonate everything right. And we're also kind of people rebuffed because our drinks tend to be like, Everyone claims that our drinks are high and alcohol even though they're the same amount of alcohol that you'd have in any any beverage. So we do the Campari and soda, and we use a champagne acid. So champagne acid is a mixture of lactic acid and Tarik and the reason is, is because although the grapes have a balance of tartaric and malic acid, most champagnes, one of the notable exceptions is crude. Do you like crude Guibert? Yes, have you noticed that crude styles are shaking your head she's so happy thinking about champagne that she can't like words can't even come to her mouth. But she crude has a kind of an apple note on it when you kind of like a green fresh happily note on it. And that's because of the malic acid because Craig does not go through malolactic fermentation, whereas most champagnes do. And when they go through malolactic fermentation, the acids turn from Malic to lactic and so the champagne acid we use is a blend of lactic and tortorich. But the weird here's where it gets weird. So we add that instead of a squeeze of lime, we add that to and we did this by the way before the lime craziness where the lime prices are so high now. But we do it big so that the the Campari and soda like drinks more like a wine and less like a cocktail. Crazy thing is turns out that if you bottle the stuff, add the acid carbonated and let it sit overnight, that the bitterness the inherent bitterness of the Kumari is amplified, like greatly. So it tastes delicious when you make it and then the next day, it's kind of unpalatably bitter, and it's not unpalatably bitter, in that it's like so bad. It's like It's like the bitterness lingers, lingers and and we did a test we did a test with adding it before you know we ran a test and putting Apple rolling because Apple is you know less bitter and Apple also gets you know, Apple for those of you that don't drink apple, apple is like come party slightly sweeter, slightly less alcoholic cousin. And we did it with Apple, Apple also got better. So it now and we don't know why I have no idea why but we tested it without the acid in it and it was fine. It was stable. So something about storing diluted can power your app are all in the presence and I don't know whether it's any acid because we didn't test it with you know, Malik or like a lime acid blend we tested it just with lactic and tortorich the champagne acid but something about it causes the liquor to change overnight. It's very odd, I want to I have no idea why I just know it empirically to be the case. So that's a recipe that was in the book that now I'm going to have to add a little footnote because once we had tested it for stability in the bar, we noticed this phenomena that we completely didn't anticipate because the acid itself unlike lime juice or lemon juice, which is known to go bad over time, you know, it's not the acids that go bad and it's not the product it's the actual juice that goes bad so I had not expected that in a in a corporate situation. So should we take our first commercial break come back to Cooking issues?

Yes, let's do it

Hello, do it yourselfer ever thought about gardening. If you can build that window box, you can build a raised bed in your backyard. Barney, veggie and herb plants in raised beds make a fast weekend project with a big payback. Fresh grow them yourself tomatoes and peppers, kale, basil and thyme and so much more. Bonnie Plants are healthy and strong and help jumpstart your garden. So get growing plants and how tos at Bonnie plants.com.

Are we back? We're back and we're back with cooking issues. I never can ever can tell like sometimes like it ends abruptly sometimes we you know,

keep you on your toes.

I know. I know. Even though it's sitting on our Duff's here.

You mentioned the lime shortage thing before it's crazy. I was reading all these articles people like yeah, I'm just gonna sub lemons. I mean, that's crazy. You know? Yeah,

that won't work that won't work. So, you know, just you know, me, if you don't care, if you're an enemy of quality, you know, then it won't, it won't matter, then you know, it's fine. You can do whatever you want, you can substitute, you know, I don't know, swilled out, it doesn't matter. But if you want it, the stuff that like lemons and limes don't taste any, they don't taste the same, they don't function the same way. And strangely, you can tell more once a drink is made that you like. So some people make the mistake of tasting just lime juice and just lemon juice and thinking why why it's can you know, it's like, because something it's that acidic, like those, the differences between the two are only going to come out more as when they're used in a in a drink. We ran a test. So both lime juice and so much more than Jack was hoping for. We ran a test with lemon juice and lemon juice Landry's of roughly 6% acidity, lemon juice, the the acid, predominantly just forget the vitamin C, because ascorbic acid doesn't really affect the flavor of it that much. Is is citric, that's the bulk of the acid and lemon and lime. It's, instead of 6% citric, it's more like an give or take, right? It's like 4% citric and 2% Malic. And it's that citric Malic blend that creates the natural acidity of lime. Now the the trick is, you know, we wanted to do, we wanted to fake we want, we tried to do fake thing where we took lemon, and then doped it with malic acid and water so that it was still 6%. But it had the correct blend, and it wasn't quite right part of the thing when you're shake, most of the time, when you're using a citrus like a lemon, or lime, you're shaking a cocktail, when you're shaking a cocktail, it's not just the acidity you need, you actually need the surface active properties of the of the juice itself, the pectins, whatever else is in it, that cause the shaking cocktails to hold air better, right and become you know, kind of better shaking cocktails. So I don't know whether it just tasted not as good or whether or not you know, we could just tell because didn't have that kind of peel note that says in lime juice course that I could have faked it by adding a little bit of succinic acid, which is the secret ingredient in lime acid. And also hard to source. But we weren't able to get a good thing even when we're specifically trying to do a sub out. So during the shortage we have we have less lime juice shaken cocktails and more of our lemon juice shaken cocktails on the menu. We're luckily we're not, uh, you know, forced to use one or the other. But you know, the thing about it is Jack is there even though limes are ridiculously expensive now, like a factor of four? I think I forget what the recent numbers crazy like that. Yeah, it's well, and and you're so you're you pay by the case, which is a certain case count. But the, the amount of juice that's in the ones we're getting now is nothing. So it's like, you know, we're in that time of year anyway, where when you juice the lime, like two drops of juice come out of the lime. And so they're expensive and useless. So the actual price difference isn't even enough of a factor to factor in how bad they are. But still relative to expensive liquor, it's still you know, and relative to the use rate, you know, you can kind of you can kind of afford it, although the issue is just, you know, we don't want to order too much because we throw it away at the end of the night. And so it gets expensive if you make a lot extra, and then you have to throw it away at the end of the night or we don't we don't actually throw it away to give it to the kitchen because the kitchen can use it in cooking applications that you know we can't use it for and drinks anymore. But yeah, it's a pain in the butt. It'll hopefully I'm told that all of that nonsense will be over in May, at the end. Well at the end of May. What's the difference? There'll be another crop coming in. Because this one would is shafted by a number of things. So everyone says it's the cartels. I'd say it's the cartels. But you know, they had a spot of whether as we say, the cartels Come on. All right, right. I mean, like I want it to be the cartels. Right. That's what we all want. story. Yeah, you know, it's like but but but if it was the cartels, right, avocados come from a similar area, don't they? Like avocado prices haven't spiked as much as limes. Of course, you don't need armed guards for me like you for your live trucks now require armed guards. I think the last time I read an article, and it's good. Again, I'm talking out of my behind so I could be wrong. But what I you know, the article I read was that a tractor trailer lives had like, you know, a value street value of over $100,000. Now, so, you know, not a lot of freaking lives. But you got to remember, like, you know, I'm used to lions being like, you know, seven eight for $1 You know, at the Essex street market where I buy limes and cheap avocados and and it's delicious, but not inexpensive cheese. To be there'll be an Saxby but then we're that market they have like, like, like people who are selling the cheapest possible avocados in bulk and then like an Saxelby It is a strange market setup right?

It's a cool market. Yeah, that's wonderful. Unfortunately it's only going to be more of the ladder going forward I think more of which one which ones the ladder of the delicious but not inexpensive items.

I don't know the I think that they're obliged to keep the avocado vendors there. I mean, there's like five or six I mean, the reason is there's five or six people that sell very similar styles of produce there and so they're beaten their prices get beaten down pretty pretty hardcore anytime someone who's there has something that isn't duplicated three and four times the price tends to rise a little bit but I Don't Know Jack used to work there every once in a while right

at the market No but I mean the heritage meat shops there so I've spent some time there.

I saw you when you hung out at the you could used to hang out occasionally at the Heritage meat shop and the market Yeah totally.

Yeah it's a great spot

yeah someday someone will tell so the heritage meat there you won't get won't get won't get in won't talk

if you're in New York go to the Essex street market and get a heritage pork chop and some sacks will be cheese How about that?

There you go. And you can eat I've never eaten at shops and eaten there. I

haven't but he's apparently a crazy guy.

Yeah, this little like an inside inside ball for for New Yorkers, but there's a lunatic there shops and that's a second location right here. The reason they're Emma. No, I haven't. He's He's like an old school lunatic. He's like this soup Nazi for breakfast. Is that accurate?

Yeah, but we had the menu in our office for a while just as a kind of piece on its own on the wall to look at occasionally. He has a

book, right? He won't serve you if he doesn't like you. Right? That's, that's all I've heard. Yeah, I don't know. And I don't want to I don't want to have to be judged. I just want to eat breakfast, and then go in peace. Start What about you? What do you think? Do you like being judged when you're having breakfast? You just want to eat? Do you

like judging while you eat breakfast?

Stars do you like judging by your friends?

I don't usually eat breakfast out. I don't eat breakfast actually.

Really? Really? Most most important meal.

Which brings us back to

Syria. Yes. Which brings us back to cereal but she does judge when she we both judge when we eat like we're both pretty rough. Like we're both pretty rough. Well oh really rough.

Well Whoa. Especially to women. You're really

how am I wrong to women? That's a lie. I'm first of all I'm way rougher on men and women have a back me up on this you hung out with me before?

As my I've had enough meals with you? Certainly I've eaten here

women Am I rough on?

Besides you like any woman that he sees online like instant it like anything like a Twitter follower or like anything that you see on your computer? That's a woman you're like, look at her. She's busted. What are you getting?

That is not true at all. That is straight. First of all, not only is that like I am actually offended that is a frickin lie. That's a frickin lie. I what I show you is when people on twitter follow me who aren't real who clearly are not real people who are out there trolling to get men to look at at them that trade some sort of pictures. It's the fake people that I point out I don't point out any real people. Okay, the people that I think are fake people. Okay, you know I'm talking about Jack You know, I'm talking about on Twitter too,

unfortunately. Yeah, I

look at I'm like that. That's not real. You know what I mean? Like they you know, and then they're like, you know, email me for a picture I'm gonna email you for pictures. What do I do with your picture for any picture? Well, we've got a call caller you're on the air

Hey so since you're both had person is here, I was going to ask you is there any update on the boom serial you guys gonna be able to make that

oh on the actual sir I am I want you say what we're what we're up to a

subway. So indeed, yeah, we were actually just at the machine today. And it was kind of in hibernation over the winter and need a little bit of of care after the long rough winter that we had in New York. But the gun is in beautiful working order. And we've been puffing a lot of rice and kind of trying to perfect the recipe on on that front. I think we may also be testing out some various wheat varieties we had stayed away from wheat and and gluten containing grains initially, but I think there might be a possibility to try those out, actually, after all, sorry, to everyone who has celiac, but there's just too many, too many possibilities out there. So I think we should be able to get those bags of puffs to everyone. Probably by the end of the summer. I know it's a year later, but there was just a lot of downtime when we couldn't use the gun over the winter. So

oh, that's, that's fine. That's going to be very exciting.

We're gonna fire the gun. Would you say?

I got a question for you a few weeks back. You're talking about the merits of Vitamix is and you mentioned something about blending a pound of bacon into pasta sauce or tomato sauce or something. Oh, yeah. Is there a Right, some people hate that.

No, it's just what happened. And luckily, my wife does not listen to this show because she hates when I tell this story. But the I hate it when people pick things out of food, a hate it, you know what I mean? Like, unless you're actually allergic to it, like I detest when things get picked out of things I don't like when sandwiches get picked apart. Like when someone gets a sandwich and they rip it open, and they take all the guts out. And my kids do it all the time. It's like a constant source of irritation to me, but I yeah, it just gets to me. So I used to make sauces, right. And then with bacon, right, and then at the end of the night, there'd be a little pile of bacon in the in the bottom of the bowl, because the bacon had been picked around or whatever. And it's not because my my wife is not one of these people, by the way, who is you know, afraid of eating fat. In fact, one of the reasons I knew that she was the woman for me was because we once went to a Popeye's fried chicken. And she wasn't paying attention to what's going on, she took a whole bucket down by herself. I mean, this lady knows how to eat. So it's not that it was just something about it. And I was just and so then I got the vital prep and instead of having the bacon maintained in the so it was a visible thing. I was like To hell with it after you know, normally I would cook out the bacon, remove the bacon, sweat out the whatever alliums I'm using the bacon fat, add the Add the tomato, whatever else cooked down, blend, add bacon back at the end for crunch and texture. And and then you know one day I was like To hell with it as blended it into the sauce and it was so smooth, so smooth. And so there's no way possibly to pull the bacon out anymore. And I was like, when?

Yeah, well, I've noticed that I have that problem when I'm making like pasta sauces with bacon that I can't incorporate the bacon, it tends to stir out. You know what I mean?

Yeah. And ends up at the bottom of the bowl when you're tossing. It ends up at the bottom of the bowl when you're tossing is what you're saying we're separating out.

Yeah. And you know, the bacon is a fun part. I don't know how much we would lose in texture but doing it that way. But I I'm gonna give it a try anyway.

Yeah, here's what you should do. Blend, blend it in for flavor. And then maybe save some and then sprinkle over top. Like it service.

Yeah, like garnish bacon. But then most of the bacon will be emulsified bacon.

Yeah, that's the way to go. That

would be awesome. Thank you very much.

All right, tweet, tweet on it. Let me tell me how it tastes. Cool. Cool. Thanks a lot. Alright, so going back to the gun for a minute. And then I got a question on the thing I have to hit before we go. But okay, so we're at the gun today. And it's going to be it's actually going to be at our benefit, right? Yes, you want to talk about the benefit for May 7,

right, it's going to be here in New York at a awesome place called the foundry, which is in Long Island City. And one great perk of this venue that we found it's an industrial area. So we can drive up the puffing gun, unlike, you know, some sort of Gala Hall in Manhattan where you know, space is limited. So we're gonna pull up the puffing gun, and hopefully do a couple of preview shots for people. So that's why we were there today. The benefit is going to be a huge, huge affair. I mean, we've got eight of these amazing chefs lined up, each of whom is tackling a different museum themed course. So for example, I was recently emailing back and forth a little bit with Amanda Cohen of Dirt Candy, a vegetable centric restaurant in the East Village. And her theme is Korea before the chili, ie, pre Columbian Korean cuisine. And for that matter, you can do that with a number of South Asian or Southeast Asian cuisines that relied heavily on chilies so I think she said she's making a few different kinds of kimchi that are truly free. white ones. Yes. Yeah, I think so. Nice. Yeah. Sounds good.

What else we got when you tell him why Tom, who's, and you can still buy tickets. If you've got the cash. It's got a mo fat.com or.org. Right. Yeah,

benefit that mo fed.org is the place for tickets. So we've got individual tickets. And then also, if you got a group of buddies or colleagues, you can buy a table. So when you run through the chef's and what they're doing, so we've also got Franklin Becker of the little beat, who has what muscle swap brought to Thanksgiving. Now this is a bit controversial because the idea of a first Thanksgiving is pretty contentious. Historically, I think most food historians would say there probably was no first Thanksgiving in the way that we have idealized it here in the US. That being said, there is a primary source. One or two letters that mentioned that this Wampanoag chief muscle swab brought five deer to a gathering with colonists in Plymouth. So beer tastes good Dennison in May, maybe it's a little dicey. I think the approach with this course is probably going to be something more along the lines of foraged foods since its spring and would be in keeping with the Native American cuisine theme. What else we got? Let's see, oh, Wiley do Frane WD 50, longtime supporter of Mo Fed is tackling the four humors. So the sort of extremely outdated notion that human physiology is based on these four substances, black bile, yellow bile, phlegm, and blood, I believe,

are they that's not true.

Not sure when it was debunked, but it was quite a while ago. So he's going to be kind of exploring this theme of food as medicine, the intersection between food and health through this theme, I'm not exactly sure what his what his what he's

going to do. It's it is an incredibly influential view in medieval cookery. And so, you know, a lot of medieval cookery was based around, you know, the idea was you wanted to center yourself not to not to phlegmatic or moist and, you know, cold, not too hot, not too dry. So you had your, your phlegmatic and you're cold, you're hot, and you're dry, and you got to get it as represented by the different actual bodily humors, to Biles and whatnot. But it's very interesting and demented. Every food has its own sort of rating, and every cooking method had its own sort of rating. So roasting would be hot and dry. You know, there's all different and so like, kind of balancing all that interesting idea Who else we got?

Let's see. Also, I'm really excited about this one personally, Dominique Enzo, of coronet fame, although I'm sure he hates to be cast in that light, is taking on food on the battlefield. And apparently he used to actually, for a short time was a cook for the French military. And so he's got some actual hands on experience, doing this kind of food. And I think he's he's going to be doing a pastry course, as far as I know. And I think the presentation will be will be very interesting there. I don't want to give away the secret entirely. But

we got we got Brooks Hadleys doing flew to Future Past,

right. Yes. So a more conceptual theme. I haven't checked in with him. So again, not sure what that course is like in terms of its development. Michael Anthony, you got TV dinners. Yes. Another one where the presentation is going to be critical. And the idea there is we'll do a short video pitch on mo fed, since we're going to be announcing some big plans for the coming years. Along with Michael Anthony's TV dinner.