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,

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This week on meat and three we dedicate our stories to elders, grandparents and family members who came before us.

So people called on the phone What time is your appointment on 245 Our friend the dentist. He was 330 and it was like a social event. It's a small island lot of them I

knew when I was a kid. So it was you know to really help them feel like they they weren't alone.

This partly this communal nature of food and so it can operate as a bridge. Not just between neighbors and friends but also between the living and the dead.

Listen to meat in three wherever you get your podcasts

oh no cookie issues. This is Dave Arnold, your host of cooking issues coming through. I'm actually in Stanford actually right now. I'm in Stanford in the house of Anastasia the hammer Lopez. How're you doing stuff? Good. How are you? Okay, okay. Yeah, we're vaccinated. So we're good. John is downstairs. How you doing?

Doing great.

Yeah, he's downstairs. We've relegated him to downstairs because he had to bring. So he has a dog named koji. Oh, we have Matt in Rhode Island. Here. John has a dog named koji for the it's the second Japanese based K dog named Japanese food K dog name that I know of during the pandemic, but didn't want to leave leave koji alone. So koji is downstairs because Anastasia is house there's like like a lighthouse person stairs that you have to go up and the dog was like, not now not going up. Not going up. Right? Is that pretty much accurate job.

Very accurate. So

it's not that we're making you stay downstairs like, like at a kid's table at Thanksgiving. It's that. Did you have a kid's table at Thanksgiving when you're growing up? Yeah. Did you like the kids table? I hate the kids table.

I like to get stable enough to speak with the adults.

Yeah, I was I grew up until I was much older only child so I didn't have a kids table. I was like, you know, I was always with the adults but I always dealt better with adults anyway then with people my own age, which is weird because now I don't deal with that at all. It's Matt has a round treat me these days. Things Are things good. I'm very excited that all flowers are popping off. You know? We could talk about that later. But right now most importantly, we have a special guest today we have, so you might know him from what we have Frankie Sullins is here at Frankie cooks. You could check struggle meals on Tastemade. But listeners of this show didn't already know him know him as the person that wrote John into cooking for Novak Djokovic, when he was doing the US Open. How're you doing Frankie?

I'm doing great. This is this is true. John and I did do that. Yeah,

yeah. And so like as someone who actually likes to cook, like what was it like to be like, how's about everything is room temperature with no salt?

Yeah, well, it's actually this the third year I've done that for him. But this year was particularly hard, obviously with the pandemic. So John was a big big relief because not only were we cooking for Novak and his team, all of whom who have different diets we were also cooking for, like Novak's host family, nine other people. So we were basically a full time restaurant for 25 days or something because it was a week of quarantine going into the Cincinnati open which was in New York going into the week leading up to the US Open going into the US Open up until the point when he hit the lines woman in the throat with the ball by accident and got disqualified.

Yeah. Now now, how do they if if you'd hit her in the throat during the course of normal play, it would have been fine, right? That

was out of frustration. Yeah. Yeah. If it were like it deflected off his racket actually, that happened in his next tournament. And obviously, that's fine, because that's, that's an accident. But if you're frustrated, and you're just whacking a ball without looking and it unfortunately collides with another atom causing irreparable harm.

So he hits someone in the throat in the next tournament, but it was cool.

Yeah, because he was like going for the ball in the middle of the point.

Sure. He was he hates that line. He hates that person. He's, he's like a pitcher pushing people back. He's pushing them off the back off that line. boom in the throat.

I feel bad for him. I mean, I really do. You know, he's listening. Was

it on a surf? Was it one of those like, 100 mile an hour serves? Right and someone's throat?

No, no, it was just like, Oh, darn, I missed the point. And then he just like whacked a ball underhand without looking. And it just unfortunately, hit this woman right in the Adam's apple. No, I

mean, that's hilarious. But I mean, now the next tournament when he did it, when he caught

somebody hits like a really wide ball, and he's like running for the forehand and during his infamous Gumby reach, and then like hit the outer edge of the frame, which is not hitting the strings and then shot off on a 45 degree angle instead of bouncing back, you know, and then that hit the person in the face.

Speaking of Gumby, are you familiar with how thin Gumby his arms are?

I mean, I assume they get longer as they stretch out to get there,

but they're thin in general. So the Stasi are trying to angle for a week emoji. And I imagine that it's kind of like a Gumby arm bent in the strong position. But we I have a prototype of the case anyone's interested. I have a prototype of the week emoji, but like, there's no way a strong emoji is what the strong emoji is just like a bicep. Yeah, like, well, it's it's the fist and the bicep, but like with a very pronounced elbow, and like, you know, the person has also like decent forearm definition, but it's mostly about the bicep. So I have a prototype of the of the week emoji, which is the same motion the week. What do you think?

Yeah, no definition.

Sounds good. Yeah, sounds great. Yeah, I mean, isn't there a need for it? I mean, I feel like Miss das and I say week almost as much as we say strong. And when the strong whenever I type strong. It's like how about your spy ship, Mike. Okay. Bicep bicep. But like when I type week it just this week, which is we week? Do you submit a new emoji to who governs?

What's the governing body for emoji?

Oh, I'm helping out with food emojis right now. It's pretty crazy processes takes like two or three years to get it done. It's like some internet governing body.

But what about probably there's a need for this. This is overlooked. It takes them 20 seconds when they want to change an emoji when they figured out that an emoji is offensive and they want to change it. It takes them 20 seconds but it takes them like two years to make like a slice of pizza is the standard emoji since you're clearly the expert John on this is the standard pizza emoji, a pepperoni or a plain slice?

I don't know there is some variance between the different operating systems like between Samsung and Apple and then Google has their own so there's like a little room for personality. But I know like a lot of the factors that go into the decision making is like, is it similar enough to other foods? That increases the chances of it's being accepted? They're also doing a big

push for like they want it to look similar.

Yeah. So that it can, you know, sort of be interchangeable. So it can have multiple meanings, not just the one.

You like, no, no, that was that was. So it's plain pizza. That was actually a key lime pie. No, it's pepperoni. Well, that's good. Because pepperoni makes it into a pizza. Otherwise, it could be a slice of anything. It could be a slice of anything. It's true. But now apparently, what's John is telling me is that they want it to be a slice of anything. Oh, it's quiche? No, it's pizza. You know what I mean? It would

just be funny. If like the people of the Naples Vera pizza Napolitana. Like came along and said, it is offensive that you're using this abomination of a pizza slice, the one from New York, which is fast food, and ours is tradition. And you must change it immediately.

Of course, it's funny that you that they would make fun of fast food considering that there's cooks, cooks in quotes and putting cooks in air quotes in your second 90 seconds. Yeah, cooks, quote unquote. Let me ask you a question. I like neapolitan style pizza. It is not a replacement for pizza, though. Yeah. Right.

It's not a replacement. Dave, I think we can agree like we're in this world of, it's really hard to say what the best is. There's just a lot of variety. And I think that's a win for everyone.

Yeah, I mean, there are bad things. That is true. I don't believe in the best, but I do believe in the worst. There are things that are just bad doesn't mean just because there's no right answer doesn't mean there aren't wrong answers.

I can get on board with that. For sure.

Yeah. Now. Okay. So the reason that we have you on is that John thought you might enjoy discussing, we're talking about and this fits in with, I guess we were struggling meals and stuff you've been working on during the pandemic, where you've been doing a lot of kind of lower cost fun meals for people to do is that would you say it's accurate? Is that an accurate pitch? Oh, yeah, totally. Yeah. So we thought that you know, you might be a good person to talk about about starting a battery to goosey he'd say say it said in Super French there, John. Say that what battery cuisine, say and super French, but Kinder cuisine. Oh, yeah. waste more time.

That's pretty the cuisine.

Yeah, yeah. Can you say it like you're a 75 year old Frenchman? What? But But no, you had to be more like, more pain in your voice. But he the cuisine. Better? Better? Better. Nice. All right. John, yeah, the sign up for you sign up for it. This is what you get. Yeah. I mean, like, yeah, as we say, in my family, you get what you get. You don't get upset. So we're going to talk about that. But I figured maybe we ripped through some. I'm gonna try to read through some questions, and so people don't get pissed.

Well, and before you do questions, oh, can I just interrupt one second and just tell you, I took a an FCI class with you something like 10 years ago, oh, on low temp and cvwd. I think it was over a three day weekend. It was it was so insightful. You had you had prototypes of Sears all it wasn't quite out yet. I still have my very original run, by the way. It's running great still on the original screen. But I just want to remind you something that happened I thought was so funny, there was a woman from the health department there. And you had all these different Suvi eggs at like half a centigrade different temperatures going up to show us the difference of how the yolks set. But then you also said you know, over time, you kill the bacteria and prevent the food, foodborne illnesses. But she she kept sticking her thermometer and being like, it's not 80 degrees Celsius. So therefore it's and you're like, but it's been in the bath for an hour and a half. And that kills off and she just kept poking. And you're like, it's physically impossible for it to be at if we're sick of eating at 64 or 55 or whatever. And it was just really funny to watch that like an everyone in the class became really annoyed with this woman whose thermometer was saying exactly the temperature of your poly science circulator.

Well, it's it's very interesting to hear the flip side like that from the the student guests perspective on that, because when you're teaching those kinds of classes, and the Stasi used to get real mad at me, she's like, why don't you do? Well, so sorry. Family Show adequate myself. I was thinking I was thinking in the Stasi mode. She's, she's like, why don't you just you know, tell them to screw off. And I'm like, I can't Was

she a student? Or was she the health department?

She was students. Well, the city New York City was paying for her to go actually no, she was not New York. She was somewhat someone else's Health Department. I don't remember exactly what but she was uh, I forget what the name of it is, but Like a validator, like a process validator and health department person. Yeah, and she just wasn't, she wasn't bending her mind around what we were what we were dealing with. Gotta remember that. But that you, you weren't the one where the last day of class I was food poisoned, were you that was the best class I ever taught because like I was, I had been sick. So I'm saying like, this is what people I think like this is where I think people need to be there's, there's things that you can say I don't feel good and not do. And of course, if you're going to get someone else sick, you should never do it. But you're not going to get anyone else sick from food poisoning. So I taught a class and it was a low temps to V class. And it was the day we used to people. So the way we would do it is we would have depending somewhere between like 12 and 20 people in this, sometimes more than a suevey classes three day intensive. And so we needed to pump out like like we would have, we're going to do short ribs, we don't do one short rib, it would be like we would do like five tastings, five different tastings where we're testing a different variable of short rib, and you'd have like four or five on each plate. And we would have to put those out like this. Out of a tiny kitchen, everyone. So we deep fried everything. And so like but they didn't have a deep fryer. So they were doing it on pots on the stove so that the oil was getting hyper abused. So I was food poisoned. And I'm having to like Teach and all of this, like over, over heated oil smell is like going like at me while I'm food poisoned. And every like break, or when soon as I could get one of the other teachers like Mills or aurvey or whatever to talk, I would go into the other room and throw up in a trash can. And like rinse my mouth out and come back out was the worst. But that's what I'm saying that that's dedication people. If you say you're gonna do something, you do it, you know,

with you. I'm with you. All right, that was a great tangent. I loved it. Yeah, that was it was awesome, man. And you gave out these amazing books with like, oh, it was awesome. Anyway, thank you. I'm I'm a huge fan for a long time.

Oh, thanks. Well, that's it. You don't have to say like the class like, you know, it's it. Now the school is closed. I think that class was good people, I think found it useful. Because you can't, the thing you can't do when you're cooking, right? Like when I mean cooking, I mean cooking professionally or even at home, right? Is you don't have the time to like run through all of the different iterations at the same time. No one does. You know, and even in a cooking school, unless you're making a class for it, you don't have the time. So like the fact of doing that, or the fact that when you're writing a book, which Frankie I hear people pushing you to write a book or you actually writing a book.

This is so cliche to say, but the proposal has been in the hands of the powers that be for almost a year at this point. So yeah.

I you know, I remember the first time when the FCI wanted me to write a book and I didn't want to write a book because Nathan Myhrvold and Chris Young and all those guys were writing their book. And so I didn't want to, I didn't want to like, dip my toes in that water. So like, they were like, you want to write a book. And then the person who was writing the book proposal, she's like, could tell by the books that you don't want to write this book. Of course, what she realized is, I don't want to write any book. It took Maria Garner, Shelley, my editor to beat the hell out of me and just scare me into writing a book. You know, she literally her eyeballs, looking at you could make you do anything. Stars. How nerve wracking was her look, her gaze? Yeah, she's the only person that scared you. Yeah. Oh, by the way, I need to send this to, to Alex I was going through. So when you write your book, hopefully your editor will do the same thing was very nice. Maria sent me the very first copy of liquid intelligence, which became the bar copy at Booker. And DAX actually, I still have it. It's completely beaten up with like notes in the margins and everything. All the bartenders use it at PDX. And she sent me a link she wrote on, she didn't used to like to write in the book. So she put her business card with. Here it is. It's beautiful. Congratulations on I just found it the other day. It was still in the book and take a picture that put it out. All right. All right. All right. Let's get to what we're going to you want. Wait? So should we answer some questions you said to us? Yes. All right. Oh, before we answer questions, sorry. More tangents. I hear you live close to one of the Letterman case Frankie. One of the who? Wait, John made this up.

Letter man.

Frankie you just moved to a place in in Westchester right?

Whoa, whoa, whoa, wait, so you don't know about the leather man you moved on to the leather man loop? And you don't know about the leather man? Yeah, all right. The leather man. Alright, when you're back because you're you're filming you want to talk about what you're filming now or you don't want to vote you're filming? See?

I mean, we're filming like a one off. Branded struggle meals thing tomorrow. I'm in California right now. I'll be here while I got here yesterday and I'm leaving the day after tomorrow. And then I'm then I'm back to unpacking bags.

Yeah. So let's So listen so the leather man every people like people who know me know that if it wasn't for the fact that I had a family I would live the life of the leather man who walked a loop. Every was a 32 days does 2730 days sometimes he walked a loop basically from like Stanford around up to I think he made it this far south in New Haven to well in New Haven. It's a loop so you can start anywhere on the loop. Counterclockwise. Yeah, was okay. We'll start where near where you are. Briar cliff is the cave, the famous Leatherman cave, I think which is closest to where he died. Then he would go up over near Pine Ridge up over the border up all the way almost to Middletown over to the Connecticut River down through where I used to be in Chester, all the way down over past several up through New Haven and then I forget where he connected through I thought maybe he made it through Stanford. Anyway, he just walked this loop. And he was clothed in clothing that he had sewn out of old discarded leather boots, hence the leather man. And yeah, that was his whole life. And that's the way I would be living if I didn't have a family. So you know, there but for my family, I go. So you need to and interestingly, they're called Leatherman caves. Because it's where he used to live in their dotted like there used to be one in Chester, there's but there's a famous one in Briarcliff. They're not really caves. Do you know, I don't know if you know this, if you just moved to the area, but there are no actual caves in this area. They're all just like rocks piled up against each other. You don't We don't have real caves.

Well, I'll keep my eyes peeled. They have

they have a Leatherman run it. How long have you let a man run take in March. I don't know, like five days was an ultra marathon. Yeah, I'm not. I don't know if you know this status, but I don't really have the body of an ultra marathoner or the desire. My knees would be like what you want to do what? No, no. Frankie you an ultra marathoner?

I ran the New York City Marathon a few years ago. Yeah, just to say you could or no. Cuz I used to be like an endurance cyclist. And I just thought, let me give this a try. I took Advil right before the 59th Street Bridge that really helped. Yeah, yeah. And then I was sick for like, two weeks. It's definitely not good for the body.

No, I mean, it's good. If that's what you're good at. I mean, there's some people who they could just run all the time doesn't matter. Like their, their the way they weigh, like, one half of one pound. Like their joints are used to it, like, you know, it's just like, you know, it's for them. It's walking. Anyway, waiting to start. I can't do that. I don't know the circuit, but I'm asking how long do people do they people run the whole thing? No, it's a shortened one week. Yeah, we need that. We need that emoji real quick. Yes. I was just gonna say I was a little behind there. I mean, here's the thing. Here's the thing, if you're the leather, if you're doing the leather man, do the leather man. Don't be like, I'm walking like, it's like, it's like, I don't know. It's just intensely weak. Like, like, you gotta commit either let them in or not let him in. Alright, yeah. All right. So Adam Sousa. Okay, Adam Sousa wrote in from Portland, Maine, trying to acquire a road map for my cocktail bar. I was wondering if you had any recommendations as far as brand size, etc. I'm pretty new to the road of app world and I'm a little overwhelmed. I appreciate any help you can offer cheers Adam Sousa. All right, real talk, Adam. If you're the owner of the bar, then like the problem with that is this, the maximum amount of product you're going to get out of a roto Vapp is about a liter an hour. I just want you to think about that for a minute. You're gonna get a liter an hour. It's going to cost you I haven't used any of the inexpensive new ones. So if someone wants to send us a new like super cheap road of app, the only road of apps that I've used are either the ones I've built myself, which I wouldn't recommend using or the really expensive ones. The cheaper ones that I have used that are made by like ik a or ICA I would not wish those on my worst enemy. We flew once to England reminisce and Sasha, we flew to England. First class by the way, they flew business business, they flew us business to do a roto rotary evaporator rotary evaporator demonstration. And we showed up even though they'd spent untold zillions of dollars setting this whole thing up. They had purchased a what to me was a crappy budget roto Vapp because are you ready for it? It was blue. Literally they bought it because it was blue and it was there for on brand. And it was the worst road of app I've ever used in my life because ICA i ka it because if it doesn't seal, you know that you have to throw it away. It didn't didn't seal properly, that was the issue. So it's very hard if you want to have it just to have it and you want to use it like bars who put it into their programs. They need to budget a lot of money and staff time towards running it or else like have people that want to run for free, or whatever. Another thing you can do is, is use products that don't take very much time to make but it's a big time commitment, not to mention illegal doing alcohol based installations and water based solutions were spit. Well, I'm not saying that. I mean, I am saying that I'm being unfair, but you also need a really good chiller. So I mean, maybe I should start looking into it. Again. I think a lot of people have come out with a less expensive roadmaps. If I was going to do it now and you didn't want to have it be totally have someone looking at it all the time. I would, and you had, maybe you're rich, let's just assume you're extremely rich. Then get the ones that have auto distillation based on temperature differential with an anti foaming thing, and then all of a sudden rollover happens a lot easier. But of course, your pocketbooks a lot lighter. Alright, is that enough on Rotovac people we good? We good? We good? All right, one more and then we'll get into what we got Frankie here for maybe tomorrow. Martin Schwab wrote in and I have something to say about this. Low Temp steak, pan fry then oven or inverse what's better and why greetings from Vienna Austria. Love good work. Keep it up love Vienna. Do you know the next trip I take to Europe? I'm thinking I want to fly into Vienna, and then maybe do the Eastern European thing. Because Vienna is so awesome. I mean, I think we can all agree Vienna is awesome. But I've never been

there. This question was exactly something that you touched on in the low temps VT class because you did see her before then low temp? Don't see her low temp and see your after. And you did before and after.

That's right. We did them on the answer. I like how you say though before and after. There's no such thing as inverse. I don't know. I mean, I know where it started. But like, like who, who wrote that there was a way to do it such that you because since before anyone here was born, some people have put their roasts into the oven on high and then lowered it and written them out. And some people have put their their roast in the oven on low and then crank it at the end. Since time, it may be more re our sense for free King verb. This is how people have chosen one way or the other. It's a before or an after. Now it is true that in a restaurant when you do a steak it was always high freakin high freakin heat. And then you throw it in that oven to ride out until it's done. We all know this, except for the fact that really what happens is this, you you sear off a boat ton of those suckers before service and then just have them festering on a rack somewhere where it stays mildly warm for a while until it's time to throw it in the oven to bring it up to temp. We all know that that happens. My right John, am I right? Yes, yeah, that's how it works unless you're a steakhouse, unless you're a steakhouse. Anyways, so let's just talk about not It's not talking about this as inverse, or not inverse, let's talk about before after. And the issue is this. If you see her beforehand, and after, it will be the best. Right? Assuming that what you want to do is have the post sear time be as short as possible, because you'll be able to build an equivalent crust much faster. If you have already stared at once before you try to see it again. Does that make sense? Now you could sit for a boat ton longer at the end and get the same effect. But then you're in danger of overcooking. Since I'm a lazy person. Now, I typically do after only but I now as opposed to Frankie might be interested in this as opposed to the way I used to do it. I now drop the temperatures of my steaks and ride them at a low temperature. I take everything down to 50 for the last 45 minutes. And then I Sear from 50. So I can stand a longer sear on a thicker steak now without taking it over. And so it's not as important that I do the pre that makes sense. Yes,

that's like a really, really interesting way of like sort of getting the benefits of cryo frying without having that equipment and eliminating the gray ring and see well

yeah, so we've done tests on the cryo, frying and like, like you're lowering the temperature at the end. So yeah, yeah, yeah. And all the way through. And what it does is also like, honestly, so you want to cook the stuff up. Here's the thing with protein proteins, right? So like with the meat proteins, it's true that most of the what happens to the texture happens fairly quickly. Right? But if you if you take a ribeye, let's say up to, you know, let's say let's say you're a 55 person Celsius, so you take it up to 55. I like it to just touch 55 And then I like to drop it to 52 and ride and it'll tenderize at 52 but it's not going to get that little bit tougher. You know what I mean? It'll look like a 55 so people won't be squeamish. and it will. It will be squeegee like like a 52. Like like like a blue because a lot of people like blues you know who likes blues? Cieza a Tresor a Casella loves a blue steak. He loves to kick. He loves to walk up stab his, you know his key and Nina cows in the throat. Yeah, if he sticks the knife right in the Kenny's throat believes that sucker out and then like to throw that sucker on. He's, uh, he's he's more of a cheap guy. Am I right? Does she eat? I think most of us don't like that squishy raw meat action. He doesn't do that to restaurant people. But like for friends when he's cooking for friends, if you don't say so anyway, so 55 and then drop down to 52 and let it ride and then 50 Then sear I think that's the best way to do. Austria. Austria people. Let me ask you this. Frankie, what do you think, John? Also Anastasia is not going to care. Although I would like to hear her opinion as well. I think there is great honor in traditional breadcrumbed schnitzels they don't need to be Panko. Not everything needs that crunchy panko nonsense. You can have a traditional Austrian schnitzel. Am I right? Yeah. Right. Stassi agrees. Thank God, thank you stars. Like, all I'm saying is is that not everything needs to be hyper crunchy. People let people let things be with it.

I prefer schnitzel without that crunch because it's because it's schnitzel.

Cuz it's freakin schnitzel. I did not know you were going to be on board. I appreciate it.

Hey, we're gonna see results back and start going a little bit.

Are we allowed to talk about this? I

think so.

It's up to you. You're the you're the person who gets to decide what I'm allowed to talk about. I like how this starts. He's like, I think you could talk about it.

They're being air shipped via China, and we will be selling them through another company.

Okay, okay. Okay. Okay. Okay. Okay. So, so, okay, so amazon.com is still please stop sending us emails. I know, he said this before, but please stop sending us emails about how, you know,

if you have a lawyer that you know, that works there, that's helpful. But anything other than that,

if you work at Amazon, and you personally are good friends with the algorithm that is saying that we're selling a menstrual cup, if then, you know if that algorithm is your close, personal friend, and you can call that algorithm be lucky Oh, we just cut these guys a break, please. We want to hear from

you. If you're if you're an Amazon entrepreneur, please get in touch with Dave Arnold. Exactly.

Otherwise, I know your intentions are good. But it's not going to be helpful. So what we're doing, we have a plan to finally get them back on Amazon. But that's like a four or five month problem, believe it or not, we're just going to sell these suckers on eBay. So the ones that are going to be on eBay soon Anastasia is going to announce it. They're going to be delivered. We're trying to get that fast and free. We're going to try to keep it we're we you know, NuSTAR sia has a new delivery mechanism set up for you. And there'll be available soon on the eBay. And you know, that's all we can say about that. Right? So that's all we can say about that. But soon, they're in the air right now. Right? But

we only have a limited quantity. So when you see them, grab them. Yeah.

And then you know, maybe in a month or two, we'll have more inwardness.

We're going to announce it on our newsletter first. So you guys should sign up for the newsletter for the link in the Instagram bios. Or you know, Booker index.com

It turns out though, it is hard to it's hard to sustain a business when you haven't sold a single item since November is difficult.

Related to the people that didn't burn off the Sears off screen thing and then Amazon is that what this is about? Yeah, yep. what a what a disaster.

Yeah. And we sold a single thing since November. Oh, thanks. We have the same had not sold it beginning of December. Yeah. And then of course the the the factory in China still hasn't given us a date on spins all so we're not selling that you literally have not sold a single thing.

Talk to cubes are available.

Hey, someone out there like so what did we agree on serum before and after? If you have the time, right, otherwise, or otherwise, drop the temperature. Yeah, drop the temperature and you can do a harder sear. Hey, someone out there. Why don't you make a fake safety complaint about the cocktail cube and then we can just really be

confused if you want to take us down. Totally. I mean, again,

if we sold every single cocktail cube, our profit would not buy us lunch.

You know what I mean? Like have the tennis player what's his name? Log. Lob one. A cocktail q&a. Oh

my god. Imagine throw that in somebody's throat. Oh my god, it'd be amazing. Oh my god. Geez Louise.

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Hey, Frankie unrelated question. Let's say I were to send you out to Shake Shack. Let's say you were order a bunch of Shake Shack stuff. And I asked you to not have secret sauce on one of the burgers but the the burgers one of the burgers came back with sauce. Would it be appropriate for me to like break the entire kitchen and freak out or not appropriate?

No, I just eat it anyway.

Right? Right. I'm making fun because I know that you were in a situation which I will not say what it was. But like you had someone lose their mind on you because there was sauce on the burgers that not true. I'm not gonna say who it was because that'd be rude. But it's true, right? Are you not there for that?

I've had a lot of unreasonable things where I'm like, really? I don't know what

what's the most unreasonable thing if that didn't strike a chord? What's the most unreasonable thing that someone has lost their mind on you about?

Oh, it was an entire day I was catering for something. Like, it was so freakin hot. This woman had an amazing kitchen. And she made me work in the garage because she didn't want her guests to see me there was no air. I like set up a bunch of induction burners and circulators and I had my series All everything. And then she proceeded to take a bunch of mind altering I'm assuming anxiety, drugs or whatever. And she just became more and more unreasonable. And then she put her brother in law in the kitchen with me so that he could do his famous something. I don't know what it was chicken fingers or something. And now he's using up my burners and I'm like, you've got to be kidding me. It was so infuriating,

his famous Swansons hungry man chicken fingers or whatever. Oh my God,

it was it was like I was like actually I have to kick you out I'm really sorry man, but like inappropriate or go use the actual kitchen that I was planning on using that they you know, dangled in front of me as what I would be using brother in law could probably get away

with being inside the house. Come on, guys.

stays in the garage with me like geez,

here's a note. I know that like there's got to be a good chunk of people who listen to this who likes to cook but aren't professional. If you hire a professional to come into your home, then you whatever right? It is not the time to show off your xyz. Right? It is not the time to show off your xyz. What you need to do because that person is nervous about pleasing you and doing a good job because it's their profession and all they care about is trying to do a good job for you. Stay the hell out of their way. but just stay the hell out of their way. That's all I'm gonna say about that. It's like, I know that you're probably a great cook, or bartender or whatever it is, you know what I mean? It's just you've hired someone to do that. You need to let them do that. You agree with me on this? Frank?

You are dead on and I know that you would be and John would be an anyone who has worked back of house or done any catering would agree with that as well. Yeah,

yeah. Here's another thing. I'm sure there's someone listening here and knows what Frank said is hot as hell. And he couldn't control the situation because the lady was high on drugs and was becoming unreasonable. Now, this kind of stuff happens. If you're about to do your first catering thing, or you're changing your job or whatever. Planning an away game, ie, cooking, not in your own kitchen for the very first time. Oh, boy, are you in for a treat? And by that, I mean, your life is about to become a living hell don't do don't cook stuff. That is the stuff that you would cook if you're at home, think bulletproof. I mean, this, I think

I think I know what you were referring to before. And this was again, cooking in someone else's house. Yeah. And I negotiated with this other woman, very, very wealthy, like her husband ran ran, you know, one of these fun things with hedges. Yes. And she's negotiate. She's like, giving me all this trouble about this. Like, I just want to hire someone to help me for 250 bucks to like, run from the kitchen back and forth. And then she's like, and your fees too high. Because for the people or they're just kids. Anyway, the four kids turned out to be six foot five teenagers that eat three times more than the average human. Everybody wants everything, you know, differently. And I and more of it. And then the best was, as these things are coming back, because she wants to degrees more on, you know, a steak or whatever she she then goes, and can you refill our water glasses, they're all empty. And I'm like, that's what the $250 was for. Like, I need that Gumby emoji because it's weak. And I also need to be in six places at once.