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 episode is brought to you by just egg, it's a better egg made from plants. Bring more customers in your doors with just egg start with a free sample at j u dot S T slash Hrn.

This week on meeting three returning an eye to food at its trickiest from imitation olive oil to the pretentions of 3d printers.

We were just doing like a birthday party for one of the employees and we printed a steak just for fun.

You know a grape Jolly Rancher isn't going to satisfy your craving for grapes. So in a sense, it kind of multiplies the sensory qualities that we can love in the world.

So basically you culture the cell in a bio reactor it grows and then ultimately at the end you come out with a piece of meat

tuned in to meet in three available wherever you listen to podcasts.

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live. Every Tuesday whenever whenever we want whatever we do on whatever whatever. I'm in the Lower East Side of Manhattan. I'm a little late today. It's like old school may little late. We got the Stasi to hammer Lopez in Connecticut. Hey, Don, good. You has a TP we could talk about that later.

Good. Tomorrow. This was a thunderstorm so we'll really see.

Oops. Well, so. So we got John. How you doing, John?

Everybody? Good.

He's in. He's in? What do you call that? He call it the Murray Hill. What do you call it? Murray Hill. Exactly. Yep. And we never figured out who Murray was right.

I think he's, I think if I remember correctly, a shipping merchant from 1700s.

All right. Not Fred Nick Murray, whose greatest role is in Double Indemnity. I mean that movie.

Never even heard of that movie.

Oh my god. Oh my god. The stars. You don't like old movies? Right? So you haven't seen Double Indemnity? Probably what?

I've heard of Double Indemnity I have not seen

every time I try to bring it up. You yell at me and say I'm an idiot for asking you whether you've seen it because you don't like to watch things like that. Why is that insulting? I'm happy if you like that kind of stuff. Because I like that kind of stuff. It's something we can talk about it Making

movies is a is a very broad genre. You know, the movies I like so it's weird that you're saying I don't like old movies.

Oh, old noir movies? I don't know. Anyway, it's a great movie. I don't know whether it holds up now because I'm sure I'm sure it's I'm sure if I looked at it, you know, with. I haven't seen it 20 years, so I'm sure I'm sure it's viciously anti woman because the whole theory is is that this woman convinces Fred MacMurray, which is what made me think of it that my three sons guy convinced as an insurance agent to bump off her husband. And then because of the way he's dying, he gets Double Indemnity. She gets twice the insurance. And then it's evergy. Robinson, if my memory serves me, correct, who is the gangster who's often imitated in the Bugs Bunny cartoon? Yeah, sure. Yeah. Yeah, that guy. So like, he is not playing a bad guy here. Kind of he plays the insurance adjuster, who's like, Yo, Fred MacMurray doesn't assume kind of fishy. Yeah, fishy, right. Fishy? See? Yeah, like that. And so like, it's a whole thing. But I'm sure that like, they blame the woman for it and everything like this. I'm sure that's how it goes. I haven't seen it many years. I'm sure all of new artists like that. Anyways. So for those of you that pay attention to our Instagram Live, was it last week says, Yeah, seems like a long time ago. It seems like a long, long time ago, right. So last week after the radio show, Anastasia had John and I and koji the dog up there to put together her TV. And so now she has a full 12 foot like honest to goodness teepee in Stamford, Connecticut, right?

Yeah, we'll see if it holds up.

Well, it's gonna hold up for that. But for sure, you said that there's like a storm coming tomorrow. Now for those of you that, like Nastasia is place is like kind of crazy in that. You know how usually when you're along the coast, you don't have like a big lawn. You know what I mean? But like the Stasi has a like anastasius place is like tiny little house on a big law.

Everyone find me? You know the tone? You know the description? Come on. I'm all Yeah, we'll see

if that happens. I'll take the blame. Anyway,

whatever your address you have in the past? No, I've never given them your address. And I haven't given time where Yeah, but

someone has already set off to walk the entire Connecticut coastline looking for a teepee.

That's very leather man like Yeah. Anyways, so. Right. So that so that I put it this way, if you're gonna manufacture a teepee, like there, you only make like two or three sizes, how's about how's about you, you make, like, just you can have your booklet that you made when you were high as a type in like, 98 Yeah, 7080 with the belt with the bell bottoms, everything like you can, you can smell, you can smell the people coming off the pages. 45 years later, you can smell it, you know what I'm saying? But my point is, is that, like, you could just make a single, like, sheet of like Xerox paper that was like, Oh, your particular TP and you're gonna want this layout? Would it be that hard stuff?

Or just email me a PDF? Like weeks before? You know, cuz it took six weeks to make so I could have read it. You know? So

I'll give you some hints. So first of all, John, and I, you know, I'm going to call you out a little bit. Anastasia, Anastasia, did receive the instruction didn't read the

Damn the day before you guys came? Yeah. Whoa, but okay,

because here's one thing. So imagine if you will, like 14 foot long.

Those came weeks before so they should have told me Yeah,

right. 60 feet, right.

16 feet. Okay, so 16 feet long. Imagine if you took a bamboo skewer and you've just scaled it up to 16 feet and that's basically what's you know, they delivered up like it was like like the giant from Jack and the Beanstalk came and just dropped those things on the stasis lawn pretty much right?

Yeah. And they sat there for weeks and I told them they arrived killing the grass Yeah,

and I know anyways, but so then the very first instruction John in a teepee. What is it

seal up the poles with

linseed oil your poles Yeah, but those instructions came with the TP and that those came the day before you guys showed up. So yeah, three coats at least us and I was incredibly hungover the day that the teepee showed up. So

yeah, anyway, but even aside from the fact that now she has a an unsealed, unsealed calls as we say. Yeah, those instructions hurt real soft, but it's up there. I think it's good to go.

We'll see. We will see

there's a big Got a thunderstorm you say coming tomorrow so and the reason I was talking about the big lawn was because the tallest thing for miles around is your Tp pretty?

Yeah. And it might end up in somebody else's. You need to get

like a camera. No, I thought that I want to see the lightning strike the top of the tee but you need a camera to get that lightning strike. Yeah.

How's the neighbors set anything? That's also

there was a little bit of something someone said one neighbor said the other neighbor asked about it.

Oh, I love that. I love that. Hey, look for me. It's fine. I love it.

Yeah, but you know the other neighbor. Yeah, the other neighbor.

The other neighbor? Not so much. Anyway, that's a classic by the way. Anyone who uses this tactic? We see we understand what you're doing. It's like it's like when my kids try to like lie to me and I'm like I was also a kid once we understand your lie. For me, it's fine. It's my it's the other guy. What are the guy there's no one else next to us which other guy? Ah, like that right was pretty much like that. Yeah. People so today's Jen's birthday. My wife's birthday.

Where did you get her and what are you doing?

I am cooking her well, so we were at we were we went to Connecticut over the weekend and Miley and Wiley cooked her the family birthday dinner with you know some delicious cake and then we're doing I'm doing the like our immediate like just four of us dinner tonight. So she wanted like, like a blast from her pass. I'm doing Jager schnitzel and pencil and then Booker is going to bake a cake. This should be good. Got her some stuff. Oh, she she likes But Jen. Jen doesn't like doesn't want stuff. That's the problem. You know what I mean?

When you spend money, that's the thing.

It's not just the money. It's just we have no space like anything that you bring into the house. I need to throw something else away. Like the house is like our apartment is like little just dribbles of Booker and DAX parts like lying around like, like bits of Sears all like, you know, like disassembled spins or calls like 3d prints of like jigs and fixtures, just kind of like, like every little corner has something like shoved into it. So she just doesn't want any objects. Or nothing. No, but thanks for being a jerk. Wait, so you did get her something I did, but something small something. So like, it's hard. Like I have to wait like when it was my birthday at this point in our life. You know, I just let her know about like, I was like, You know what, I want this thing because like it's hard. I'm hard to shop for sometimes you know what I mean? So you know, I got her she was interested in this little mini personal fireplace thing. She showed it to me online, so I was like, Oh, she showed it to me. I will get it. You know what I mean? Like a fake fireplace. I love No It makes real fire but it's like tiny it's like miniaturize for the house. For its it starts to I say Miniatur. I mean, like a member in zoo lander. When he's like, is this a school? For me? It's like that size, like a doll house? Well, not quite that small size. You're going from one to the other. It's like, it's like imagine a firepit that's meant to go on your table. And anyway, she expressed interest so I bought it. Okay. Dax got her a some some form of back massager. He I don't know he he bought it. I don't know. I don't know whether she's gonna like it or not. I left it up to him. It's up to him. And that, you know, at his age, it should just be up to him now. Yeah. So I'll let you guys know how to best he likes pencil. Yeah. I think pencils delicious. Are you John? Yes. Delicious.

Very good. Also,

oh, yeah, I'm doing I'm doing pork. She wanted that she she. She was in the mood for the porque version of the of Diego, schnitzel. Jager schnitzel, for those of you that don't know. So first of all, I've mentioned on the air before that I enjoy and there's good honor in an old school schnitzel that uses standard bread crumbs and not Panko, right, because that's the way it's supposed to be right. And you could make a Schnitzel out of anything. I think a lot of people here in the US when they make a schnitzel, they do it with the chicken breast because it's super easy to go out and buy chicken breast. You know what I mean? You want to hate about making stuff like that with a chicken breast is that I was teaching dogs how to do it actually the other day. It's just like the chicken guts like the chicken pieces that spray all over your kitchen and then you have to worry about the chicken pieces all over your kitchen. Because you know when you put two layers of plastic wrap down on your cutting board and you start whacking the hell out of it. That was the first thing that happens that plastic wrap it rips and then there's chicken spray everywhere and you hit one extra hit with that mallet to get it just thin enough. And there's like there's like a line of chicken all across your end. Like I'm just trying to get tax to understand like What is like what is filth and what's not so he'll like, he'll like fill something with raw chicken and I'm like, Oh, don't touch that or he's like He will put or put the knife back in the wrong position like don't do that. Or he'll put the chicken the open chicken package in the wrong place and like you don't do that. I'm trying to like train him. You know what I mean? Anyways, so at least with pork, I don't have to worry about it. I'm gonna beat the crap out of it and then like wash it down. I don't have to worry about you know salmonella, but she wants to she wants to pour it What's your guys favorite? Favorite schnitzel? Snitzel meat ale feel you got yes trade on veal caption. So. Yeah, so I'm doing pork it was requested. I know how to do that. I know how to do the veal. But I think I might. Because I have to F was something like typically when you do schnitzel, schnitzels are relatively shallow fried. Right? I think I might try to deep fry it. What do you guys think?

Okay, do it. I

was actually just, yeah, I was curious about that. So yeah, do that. Let us know how it goes.

Yeah, yeah. Because I bought a I bought a home deep fryer, because I don't have the people might be interested in this actually. So it's difficult. You can't go into a Bed Bath and Beyond anymore. And just buy a deep fryer. They don't sell them really anymore. Because everyone thinks that air Frying is frying, which it isn't. We all know that air fryer is not frying. It's like some form of like, quick, like impingement cooking, but But it ain't frying. I'm sorry. Like spraying, like a par cooked potato with Pam and then putting it into a blast of hot air doesn't equal a french fry. It just does not. Anyways, so I bought a they have these new, relatively new whole batch of fryers. And you guys familiar with the new safety stuff that they have on diverse? Take this deafening Nope. Yeah. So. So the problem was, is that like old electric fryers, what people used to do is they would plug the fryer into something and then they would, the worst of worse is they would use an extension cord. Or they would plug it into something that wasn't directly where it was. And they would pull on the extension cord and the hot oil will go all over. Even worse, there's a lot of cases of small children, where they've grabbed a hold of the cord, which was up high and pulled the boiling oil down on themselves. So it's just like fryers from a safety standpoint, were just a huge nightmare. So now they all have these kind of awesome magnetic breakaway cords, where it's like the cord pops off. But what's nice about that also is is it makes it like pretty easy for cleaning. So these new fryers, they're fairly cheap. And they mimic a cold zone kind of because they have they don't heat from underneath, right like like the old Fridays used to they have an immersion heater that shaped similar to the bottom but held off of the bottom by by a couple of you know, by a couple of millimeters so that stuff can sink down to the bottom and maybe not scorch instantly. And then they have the temperature controller strapped right over where that is. So that the problem with frying in a problem with frying in a pot is that a you're overheating the bottom of the oil. And then if you don't, it's very hard to get kind of a good temperature throughout. Because unless you're measuring with a probe in the oil, if you're measuring with one of these probes underneath on an induction or something, it's just hard to get a good fry temperature and keep it solid. So these things that have the temperature measurement strapped right to the thing that sits in the in the oil do a great job. They're fast, because the heaters relatively large, they don't overheat the oil. And I've been running some tests by actually measuring the oil breakdown over the course of four or five fries. And in a pot, I can maybe get you know, a couple of fries out of some oil before it really starts degrading. Whereas in this fryer that I'm using now, which is not even expensive. It was like under $100. It was made by I think secure, I think I can't remember I can look it up. But I've been I've been getting like five, five fries out of this stuff. And I'm measuring the oil, the total total of like polar compounds in the oil, like with a device that I bought because I'm writing a book on these things. And so I bought a device that lets me actually accurately measure the oil that I'm working with. And it stays good as crazy. It's very good. So I'll report more on that later if people want to know about frying. And I'll let you know John and if people care, I'll let them know how the schnitzel works in a deep fries. Some people I think the problem with deep frying the schnitzel is just they're so big, right that you don't want. Like imagine if how much oil it would take in a deep fryer as opposed to getting the widest pan that you can and frying with it. You know what I mean? Yeah. Oh, the other nice thing about these fryers is is that it seems like they're real cheap when you get them because they are but they basically use enameled hotel pans, like six inch deep or maybe a little deeper hotel pans as their oil thing. So you just let it cool a little bit and you can just lift the entire pan off, pour it out and throw the sucker in the day. squasher so the only thing you really handwashing is the actual heating element because you can't immerse it so it's easy to clean. So anyway, Simon's still working on a P cocktail. Right now I'm muddling the peas. But wondering if nitrile muddling would preserve the flavor and color better thought I answered this. But now, I mean, it might preserve the flavor and color better. But the problem pea shoots might work. I mean, but they taste like starch is the only problem, you know, you know, how I feel about starch. But the anything, it's hard like a pea, you wouldn't lean a needle it freeze for a long time. And then you want to crush it really good. If you did it in at 10. A, they get really hard and really solid. So it's hard to freeze that something as big as a peak, as opposed to a leaf without over freezing the 10. And if you over freeze the 10 it just gets really hard to do a shaking, shaking cocktail. So I don't know you might have some new tried, let me know but you might have some problems with it. From banking to 16, I've got a stainless steel version of the liquid bread carbonated cat, is it a terrible messy idea to use that with a cold brew and a tank of nitrogen I got for Guinness on tap ice, don't think you're gonna get necessarily a good result the idea of the nitrogen as opposed to nitrous nitrous is soluble, and when you let go of the pressure, it expands. Nitrogen is very not soluble. And so you need to you need to put it under high pressure and then release it quickly through a nozzle to have the small nitrogen bubbles poof up and do that nitrogen thing, because it's not really in solution to the same extent that nitrous is I don't know that you're gonna get what you want unless you're doing like they do in the easies where you're putting a lot of pressure turning it upside down and spraying it through a nozzle. From Eric goes on Twitter every sourdough bread recipe agrees that baking denier answer this guy's every sourdough bread recipe agrees that break baking bread needs steam. If I the steam oven, can I avoid using the pot plus lid method? How does steam help the formation of the crust? Thanks Augustino Yeah, you can. So I've heard various. So like I've been testing with, with the steam oven with the ANOVA. And it works great, I put it on 100% Steam, I crank it for you know, 20 minutes or so then I turn the steam off and finish the bake. And it seems to work great. I've heard various reasons about why the steam does what it's doing. You know, from you know, retards the formation of the or the setting of the cracy you get more springy to just making it kind of a thicker crust layer by like chakra Latinised. And on the outside of her the and so the answer is I don't know the real reason I haven't yet maybe I will see like a scientific paper that actually gives me an explanation that I can just look at and agree. I guess I could try to peruse the old world relatively new modernist bread stuff. The answer is it does work. Answer I don't know why. To You know, I've guesses why but not enough to tell you why. And, and yes, you don't need the pot and lid if you have a steam oven Sargon

if you think there repeats David's because I delete them as I go unless you don't answer them adequately. Oh, that's my system.

So you see on a tangent? I've said I've answered them inadequately. You're saying you will

you might have started it but then you never finished it. Video,

the QA video Sargon wrote in and this is regarding the Innova steam oven that we did a show with Scott a while back the specific to this oven. So sorry if you don't have the steam oven. But if the internal oven has a steam oven controls by injection, and an explicitly electronic vent feet feature when will that be exposed? Well, a I mean, Scott has to answer that the answer is it doesn't have a vent feature. That was another thing that they were looking into doing. And they decided that it wasn't worth the cost and the fact that it might fail. So it doesn't have that. It just naturally does its own thing. Steve Yoon wrote in and of poetry fame have come of an amberjack Kampachi fame. Here Anastasia I vaguely remember you guys mentioning a peanut butter Candy Company giving up on its fresh tasting peanut butter because it turned out that people were used to the stale flavor. It looks like and that was recent. By the way. It looks like I think that guy was drunk when he told me that because you know if any of you guys ever worked a trade show, yep. Yeah, it's grueling, right sucks, right? It really really sucks, especially like if you're at the wrong trade show. So like, I think like roughly II, a third of people who are at a tradeshow who have bought a booth. They're kind of at the wrong trade show. So they're not doing a lot of business. And so everyone that comes up and talks to them is a joker. So I think this guy had like at lunch like cracked like five or six beers and was just like, so sick of talking to people that weren't actually going to pay his business money. They just started telling me stuff about the Reese's Corporation. Anyway, Steve says it looks like Reese's overcame that problem with marketing. A friend got some like new receipts that apparently don't have the stale peanut butter and says that they really liked them says they're stoked about him. I have not had these new, like super fresh receipts, but I like a resource.

What Steve pointed out, I looked into it, you can sign up to be on the email list at Hershey's but every once in a while Reese's comes out with Reese's that are like fresh off the factory floor like within three days. That's what his friend had. Yeah.

Well, we need to do a side by Yeah. Wait, cooking issues needs to be a part of this, like Reese's taste test?

Yeah, I'll sign up for the

email. Stars. What are your feelings on recess? Do it you like racism? Where's that in your pantheon of common candies?

depends on time of the month.

Not time of the year. Okay. All right. I will not. I will not pester you further on that. What about you? Matt?

I'm muted. I don't have opinions on reason. I should have just stayed muted.

You don't have opinions on Rhesus? How do you have no opinion? I understand like not liking it. Or, like no.

child who like really didn't do candy. And so like, I am sure that I've had a Reese's. That's I imagine

my god deep. Was this your call or your parents call? Oh, it's

totally me. I mean, well, obviously as its continued like sometime in the past 15 years, I probably could have gone out and gotten my own Reese's. But have I know.

We also want to those kids that didn't watch television.

No watch TV. Okay, it wasn't it was not a rule. It was just that like I would go out. do fun stuff like get dressed up for Halloween do all the trick or treating and then give my candy to other people.

Oh, do you like any candy now as an adult or still I just

eat like straight chocolate bars pretty much me with with other things. Sometimes I'll do like, with nuts and stuff and whatever. But like yeah, I don't I still don't really do candy so much.

Okay. You know, it sounded when you started on that, like you were going to be like, and we didn't watch television and yeah, all day. You know, anything? Oh,

I honestly think this was this is why I was so bad at furnishing tasting notes when I was a brewer too, because I feel like I missed out on an entire spectrum of things that like have shared flavor. Things that like we as a culture know about and I just like never tried any of them. I don't have them in my vocabulary. So let me ask you, I'm gonna throw some that you ready? This is gonna be very bad. Yes, go. Okay, watermelon Jolly Rancher. That is one of the only things I would pick out the watermelon Jolly Ranchers, and I would and I love them. All right.

Okay. Because that's also that's one of those like, doesn't really taste like a watermelon, but it's an iconic flavor.

Yeah, totally. Yeah. Yeah. It's like it's a substitute that doesn't try and replace what is there it just like expands our palate slightly.

Speaking of which, like Apple Jacks, you know what some BS Do you know that they like add some minut amount of Apple now to Apple Jack. So at the end, it says on the package that it like, you know, because I always thought the nice thing about Apple Jacks were no no, no fruit was harmed in the making this feature, you know what I mean? And yet it now it says like with real apples and cinnamon. So like, they must just, they must like, you know, like, they have like a vat of like, you know, 50,000 pounds of grain. And then they like to apples. Yeah.

Or like as an apple on a desk nearby. And like, yeah, staying over.

Yeah, yeah. But so you eat sugary cereals growing up. So you're not a monster.

I'm not a total monster. But I also I'm very it was a very similar thing. I have like one I had Apple Jackson, Honey Nut Cheerios, and those were the only cereals I would try. I never tried the rest of them.

Sure. Yes. Good. Miss Darcy. What's your favorite cereal? Other than catch rocky line? Oh, but that seasonal?

It really depends. There's so many good ones. It depends on depends on

if you were gonna have a bowl of cereal right now. What would it be?

Chocolate Rice Krispies.

Oh, so you like those that kind of dusty cocoa flavor Do you like Cocoa Puffs? No. I don't I don't like him either. Is it because of the burner because of the cereal? What about you, John? I don't like that Bert either. But what about you, John? Hello. I never have it. Oh, so do you like having your mouth ripped apart? Do you like that part of Captain Crunch

so you've got you've callus the inside of your mouth. So that now your total because to me like to me the thing about Captain Crunch and I liked them. I'm not saying anything negative about Captain Crunch, please. I don't want to hear anything about it. But like one, even though I don't think that they had fat to it. It always tasted like it had a layer of grease on the outside to me, which is not a bad thing. And then it also like felt like I was eating a box of knives because the top of my mouth will be horribly like mutilated. What about use does you get that out of that? I don't think so. But do you agree with me on the middle ear mouth? And that weird kind of like it might be greasy if I like it,

though. Yeah.

Catherine Crossan Captain Crunch used to also have pretty onpoint cereal box prices. I feel like do they still do the cereal box prize?

No, no, no. They did have a bunch of like fun things to do on the back like a map and little crossword puzzle. And all those things that

got the internet though I don't need the back of my cereal box to tell me what's fun. Like, when I was a kid, like the back of your cereal box, you're like, Ooh, this is the this is the best news I'm gonna get all day. But like, you know, nowadays, I have the Internet, what do I need the back of my cereal box to tell me something

for you don't need to tap into your inner child and enjoy the back of the cereal box again.

Well, we used to buy cereals based on what had a good price. And then the first thing you do is rip the entire top off and jam your hand all the way all the way into the bag, I can still hear all the cereal as it moves out of the way of my hand going all the way through the bag down to the bottom to try to get that prize out. And then you could never like you could never make the box look right again, because you weren't supposed to do that. And you were told by your parents not to do that. So you had to like then you had to smack the two sides of the box together to get it back into box form instead of a pillow form and then close it all up again. We waited. Oh, me, me.

And you

waited and whoever got to the bottom of the box. They got the press through. You know what? I mean by that? I mean like I liked it. You're saying it. It's a nice I'm imagining like the Lopez family sitting around the breakfast table is wondering. Oh brother EJ, brother Joey, will you be the one to get the prize? Yeah,

it is true.

That one of my favorite serial Prizes was Captain Crunch. Made a little blue plastic submarine. And somehow you put baking soda into it. Oh, yeah, I remember. Yeah. And it we'd like I forget whether it would go down and then come back up because the baking soda. It did something fun. It was good. It was good business. It was good. It was always weak. The crackerjack prize, always weak. Who needs who needs a like a blurry temporary tattoo to give me give me a sharp one or get me nothing at all. You know? I mean?

You don't have any tattoos?

You know, I don't have any tattoos. There's nothing that I would want. Like permanently plus, like I Oh, come on. Dave.

What's you let's say you had to get a tattoo. You had to to keep your family alive.

What would you get? How big is that be where it's gonna go.

It's gonna go on your bicep. And now it's gonna go on your forearm.

my forearm for like, you know where Popeye has his anchor?

Yeah. Oh, Dave, you can just get a get a shirt tattooed on you. So you didn't like literally never take your shirt off.

Last to no one would ever see it anyway. So it's just like, it's like, I could do anything I could I could put like a dog poop wouldn't matter. No one's ever gonna see. Okay, but what would you get? Probably that elf the elf that I always draw. What would you get?

I don't know. I really don't.

Because you're also tattoos, right? Yeah. Where are we the only people left? John, do you have one?

I do not have any tattoos. Oh, Matt. Nothing.

So we're not we're not useful people. Like we're we're not like we are so far outside of the Zeitgeist that whoever's listening should stop listening to us because clearly we have nothing in common with you.

We should definitely end the tattoo segment right now. That seems clear.

I feel it like if you were six years younger than me, the odds of you having a tattoo like went up like by a factor of eight. You know what I mean? Like I was right before that. Huge I think, you know, I mean, you were still a little bit of a still a little bit of a wild child. You know what I mean? At my age anyway. Definitely the offer they definitely the offer. Do you haven't chosen yet? Right, Anastasia?

No, I don't know that what I would know. I really don't know.

I really wouldn't be a word or a picture, right guy. I

don't know, picture, I guess.

But again, you hate choosing things like this that are permanent. Right?

Yeah. Hate permanence.

Yeah. Yeah. Don't worry. None of us are permanent. So there's there's that. All right. Dan Turner wants to know if there's any good books on mezcal, we recommend I attended a Dell mag a virtual class yesterday and want to delve more. So. Do I have any specific mess we have? Let me get let me get back to you, Dan Turner, we should have a J back on or another Mezcal expert back on and just talk talk Mezcal. Because I don't want to. I'm not like a super expert in the in like, you know, what's the current state of the art Mezcal books? I don't want to give any. I don't want to Google it. Well, that didn't know they want to know what we think we should get back on because I had another cookbook question for somebody else on fruits, we should get Matt back on from kitchen Arts and Letters, which every once in a while we just have Matt on and just be like, people want to know about this, this this and he could rattle off like the four greatest books that were ever written on that subject. You know what I mean? Because we haven't done classics in the field in a long time and not prepared for today, either. We gotta get back on the get back on the classics field. Anyway,

let me know what somebody what. I'll send them an email. We'll make it happen.

All right. Looks something Yeah. Sam Erickson wrote in about to ashrams article on fat washing. I'm a novice. So forgive me if there's something obvious I'm missing milk has fat in it, especially whole milk. So what makes milk washing different from fat washing, from a quick googling it, it seems that fat washing generally adds flavor. Well, milk washing strips in both processes ad body, but does milk washing do it better. What's so special about milk that makes it better than other fats. First of all, milk does a body good. That's what's so special about it, feel free to cover this on the radio show. If it's easier, well, here I am covering on the radio show, they are completely different. Milk washing would work. Even if you use skim milk, it's just I will never recommend people buy skim milk because I don't want it to be produced because I believe it's a monstrosity, I believe that it shouldn't exist. So if the fat is not the important part of milk washing, in milk washing, the important part is the milk proteins, right? So you're using the casein in the milk to bond on to a stringent things, and then you are curling it and stripping out the milk protein, but you're leaving the whey protein, which is what you when you say adds body actually adds texture. When you shake it, when you shake it, it gets foamy, like almost like not as much, but almost like you put an egg white into that sucker. So that's what milk washing does. Fat washing doesn't necessarily add any body, what you're doing there is you're taking a flavorful fat. So think bacon grease, or fancy olive oil or some sort of flavored fat with no liquid in it. Fat washing has no water based, you know, the more water base stuff in it, the less it's fat washing. And so don Lee, you know, my partner at x con. He hated more than anything on earth, when people would call it well, that's not true. In terms of mislabeling things for cooking. He hated when people would call things fat washing that weren't in fat washing, you are taking a flavorful fat. And then you are taking alcohol, not water, not water, alcohol, right. And the reason you're doing alcohol is because the whole idea of fat washing is there are things that are in fats that are more much more soluble in alcohol than they are in water. And so you're using the alcohol, because this whole thing is based on the old technique of entourage, right where you would take flower petals, you would layer them into deodorized, animal fat. And then on these big sheet tray on these big trays, you would layer all of them and then you would turn them and you keep turning them until the fat was completely imbued with these like nonpolar aroma compounds from the flower petals, you would then take that fat, which now had the floral elements in it, and then you would wash that with high proof ethanol. Right? And so then these these things that were you know, not polar that weren't that weren't soluble in water would go into the ethanol and you would get these great, very delicate kind of floral things, Farage, and so fat washing is like a take on this kind of entourage technique where you're using alcohol as the solvent to remove or to strip flavors out of the fats and into the liquors. That makes sense. Was that a decent answer? Is that going to make it off the list this time, John?

Yep, deleting right now. Good work. All right.

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Isabella to Julio wrote in Hey, Anastasia. John and Matt. I'm excited to actually finally write you. I know it might be I think I feel like I read this. I know it might be a tad map, but I've listened to nearly 300 of the episodes. That's a lot. That's a lot. It's a lot. How many have we done stars? I don't know what to do. Geez. Geez. Oh, so in two episodes, were 454 We need to burn all of our paper by 454-454-1111. So we already missed it.

We missed it last week. Oh crap.

Should have you know, lit everyone on fire last week we could have we were all in the same room. We could have just started a big paper fire and burned us all down. And in fact, Miss dasya was you know, for one saying that I did a good job with the paper fires helping her get her flu working. But I don't think she said it on air. But anyway. But yeah, if your flu doesn't draw properly, people like odds are you just need to heat that thing up. So if you don't want to smoke your house out while you're heating it up, get a get a very fast burning fire, like like like lightly wadded lightly crumpled paper and just super heat up your flu. Does anyone just make like Does anyone just like make a flu warmer? Like you know what, you could get stars if you're interested?

Because you're pro painter, like a weed like

like a weed burning torch? Yes.