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.

This episode is brought to you by just egg you can't have plant based breakfast without a plant based egg. You can get started with a free sample, just head to j u dot S T slash Hrn.

This week on meat and three, it's the final episode of our series on global trade. We're thinking futuristically from China's ambitious plans for a new Silk Road to the future of borders and automation

here at banana. You know it's easy to cross the border. But if you're a person who's trying to follow the jobs, it's a lot more difficult if not impossible to do so in an authorized and safe fashion.

They love food trucks and they love growing your own food because these things are not dependent on essentially government system. So there's a whole politics to pretzels on the dark web.

Tune in to meat in three hrs weekly food news roundup wherever you get your podcasts

Hello, and welcome to cookie Asians. This is Dave Arnold, your host of cookies just coming to you live on the heritage Radio Network every Tuesday from whenever to whenever I'm in the Lower East Side of Manhattan. The Stasi Lopez is on the Barney Barney shores of Connecticut. And we got Matt in his hidey hole booth in Rhode Island. Hey guys. Hello. Hello. Yeah. John, of course is still doing his grand jury duty down there in lower Manhattan. And he can't obviously tell us anything about it but he says it's kind of brute it's he says it's brutal.

Yeah, yeah. Because you're in for like, isn't it you're in for 10 or 20 days and they're like full days and you are really you're actually doing stuff on like normal jury duty where you just kind of sit around and wait to get dismissed.

Well, he tells me now I've never been in Grand Jury right I've only been on a regular jury and but he says it's like you know because the basically a grand jury all they're deciding is Is it worthy going to trial right? So he's like, they'll do like four days or four or five that day and and yeah, and you don't hear anything good? Or like there's no redemption ever because all that happens is the defense doesn't even show up. It's the prosecutor shows up and shows you a bunch of horrible stuff. So like, here's a videotape of someone being murdered. Here's a blah blah because we know all the security footage, she says it's just a freaking like, he says it's a freaking living nightmare show.

And they don't show you things that are like, yeah, maybe the guy isn't guilty. Or maybe the guy didn't kill the guy. It's always like, no, that guy definitely.

Yeah. Yeah, yeah. Or John was like he's like, Well, that guy is definitely dead because I can see him on the ground and up Little of blood and they have enough evidence that the other guy beating the hell out of him is a is the guy that they're trying to charge? So yeah, let's just let's take that to trial. Yes

like a very it's like a slightly toned down Clockwork Orange. They're showing you like tons of violent things in sequence just like a little bit slower.

Oh, yeah. I don't know what John's for those of you that haven't seen Clockwork Orange, it's it's McDowell was his first name Roddy Roddy McDowell, and Andy McDowell. I can't remember anyway. So like the. So he's an ultra violent guy. The only thing he actually likes in life is Beethoven. And so they would have they strap him in a chair and like, peel his eyes open and play Beethoven and they somehow they ruin Beethoven and violence at the same time for him, right? Yeah, yeah. Although I don't really understand it. I haven't seen in a long time. I saw it when I was too young. I saw it when I was like, maybe 13. And I haven't seen it since. So maybe I should watch it again. Yeah, I feel like this is ripe for a rewatch you ever watch that Anastasia? No, no interest,

no interest?

Because you don't have interest in that era of movie or that particular movie?

I just never never got around to watching it.

But I do you go. Did you go through a period in your life where you try to watch like, like, all the classics of particular eras? And just that one, you're like, That one doesn't appeal to me, or did you just never do that as a thing?

I just never did it as a thing.

I see. I used to do that. I mean, it makes sense. Right? That makes sense.

Yeah. Yeah. Yeah.

Anyway, okay. So DAX wanted me to do this last week. And I forgot. So here. He wants to write this book. See what you think Mr. Macias, who you think Matt? Right. He wants to write this book. But he's never going to do it. So he wanted me to ask whether anyone else thought this was possible. He wants to write a book such that the first is a 300 page book because that's the longest book that DAX you know, who's 16. That's the longest book he can conceive of is 300 pages. He can't imagine a book longer than 300 pages. So the first 299 pages of the book suck. They're terrible, right? You with me? So far? Yes. Worthless. Garbage. Trash filth, anyway. But that that last page, makes the entire book into the best book you've ever read. Okay, but you can't just read the last page. If you just read the last page, it still sucks. You need to have read the 299 first pages in order for that last page to make any sense.

But if the first pages suck, why wouldn't I mean the chances already you stopping are high, right?

Oh, very high chances of getting published or very low. But like if it becomes known that like this phenomenon becomes known, I told him that he said that this wasn't Now again, this is going to give you some idea of taxes, literary tastes, but he was like, I was inspired by To Kill a Mockingbird where the first half of it I thought sucked. And the second half of it made the whole thing good. He's like, but I want to do that where it's like, you know, all but the last page sucks. And then the last page is good. But again, this is Dax, his opinion, not mine. Again, I haven't read To Kill a Mockingbird since I was probably 13. But I told him I was just Yeah, I told him when he

was just telling me that they were reading a book that they were really super into, you know, they got it from the strand or something and they and they get they get to the very end and they realize somebody's ripped the last page out. So that would be especially effective with the taxes book.

Oh, yeah. Well, the problem is, is that any critic reading it right? Would would they would never make it to that last page to get the integration would have to become No, it would have to become known. I told them the reverse happens a lot. The reverse happens where you have a really great book and then the author destroys it in the last couple of pages. This happens constantly. Anyway, the other thing is that is it the kids his age now are playing certain stars in I used to play a game called How much would it take to write so like Anastasia and I would think of something unpleasant and then figure out how much it would cost for you to get that to do that right just as he says true. Yeah, yeah. Yeah, a great game. It's a great game actually, frankly, because you also get an idea of whether someone's a liar i find that almost everyone who plays this game is a liar because their numbers are like ridiculous like how much to drink that gallon of oil and they're like no million dollars you're like crap on you. If I showed up with $1,000 Put it on the table and said drink that oil you drink it, you know what I mean? Anyway, so like whereas like I feel like I'm more realistic with my numbers.

Did I ever give you that? How much would it cost for you to eat alive sea slug that's like the size of a shoebox.

The size of a shoebox? Do I get a knife and fork? Yeah, you get a knife and fork but it's live and and any I can I can dry gag but I can't throw up

right and you have to finish it all. And I in You really have to know like these things have went rings and antennas and like, So,

how much? How much time do I have?

You'll have six hours.

Do I have condiments? No. No. Oh, Jesus, Jesus. Or Hello, I'm Sam stinking thinking. I get a knife and fork. A good knife. I couldn't get the knife of my choice.

Let's think no, you get you get just a knife. Just say like a regular steak knife.

No cheese, so I can't even I don't even have like, I can't even sashimi this no stuff. No as though it's possible with its rising, disgusting body. Okay,

well, you have six hours, so you have the chance to sort of kill it. And then like, let it you know, actually expire?

No, but yeah, yeah. But I mean, you still, I mean, the problem with the knife. The reason I asked a knife question is because you can do a lot for palatability with amazing knife skills, like you know, talk to any decent, like, you know, sushi chef, you know, fish cutter, you know what I'm saying? So like, I'm not going to be able to do like paper thin that like slices and just like, like let them slide down my throat. I'm going to be hacking at it with some sort of like Bonanza or sizzler grade steak knife. You know, and it like jamming a fork into it. And then like shredding pieces off with this with this steak knife that can barely cut butter, and then jamming it so that that makes it more money. Right. And I'm just worried that I get halfway into it accidentally throw up and then lose all the cash.

Yeah. Yeah. I think yeah, that's. So that's the format.

No nursing. Number four. C's sea slug.

Yeah. But it doesn't come up online the way that it should. It's, it's very different. Looks like an order like a human organ.

No condiments, beverages? No.

Do you have an image by the way that you can share with me?

I'll try to find a microphone. Yeah.

Yeah, that's, I would be really worried that like, I'm going to set a price. I'm going to start on this and not be able to finish shoe

box. So how much is a shoe box? But it's also like probably like five pounds? Yeah, how much is a lot?

It's a lot. A lot.

Six hours. I'm gonna say 25 grand.

That's it.

I've says I'm saying I've been

reorder. Seems pretty legit. Actually, if

you showed up with a shoebox, one shoebox had $25,000 in it. And once you had a sea slug, and a steak knife from Ponderosa and a fork, I get a bib, right? And then like, I'd be like, No, go for it. Wow, go for it. Because then like, I'll know, by the end of our one after I've gone through like, you know, a third of the sea slug, whether or not is to call it quits and see what are my bet was wrong. Right? Yeah, it's not like, it's like, this is what I like to say to people. I was like, what percentage of people in the Stasi Do you think do for money for a living something that they really, they don't really care about? 92%? Okay, so 92% of the people are basically selling the vast majority of their day of their life. For money. Yeah. So I get here in six hours. 25 grand seems like a good deal if the average person is not doing what they want to do with their time anyway, want to just do something horribly unpleasant for a very short period of time. And then that frees up the rest of your time to do whatever you want.

Yeah, but I don't know. I think that that's a very small amount of money for what you gotta do.

Okay. I mean, you know, I mean, it depends. I still use my college brain when I'm like, I'm like, that's more than I make any year. I get a whole sea slug out of it. You know what I mean? It's like, yeah, you know what I mean? Yeah, like, you know, when I got out of college, I was making 20 grand a year and I was happy to get it.

And real college brand this is free food. I man can't turn that down.

Yeah, yeah.

I mean, it's theoretically nourish no cultures that eat it.

So what's your number? Anastasia?

I don't think I could do it.

How am I? Right? It's okay. If someone showed up with a million dollar briefcase of cash you wouldn't be like I'm gonna give it the old try.

No date because I know

that's not come I just don't I

know I would gag I know I would cry. I know I know me.

All that's all an acceptable risk to take. That's what I'm saying. It's my whole life. That's that's my that's my my college band gagging and crying. It's actually there's a Southern rock band, driving and crying. I'm ripping their name off a little bit. Driving crying was a famous band and so gagging and crying the other Oh, Yes, anyway, so Zach's DAX is now playing instead of that game he's playing kind of disturbing variants of would you rather that's what the kids on the internet are doing. But like, like much more crazy than we used to do when we were kids like he's would you rather have someone chop off both of your hands? Or? Or and this is an the your answer is going to depend on how old you are, I think right? Or would you rather have someone tattoo a swastika on your forehead and you were never allowed to explain to anyone why it was there?

You have to feel the chopping of the hands.

This wasn't a question, but I didn't ask him. So I don't know. But I'm going to say no.

I think I'd rather have my hands. Not have hands.

That is nuts to me. That's Have you heard

of hats? I don't know that part of it. Is everything in your life the idea? Well, so. But the thing is, is that like I really enjoy my hands.

Yeah, hands are really important. I'll go live in a very rural

areas and like,

like, tell someone why you have a swastika on your head. Like,

what? Well, I'm to the part of the world where this means nothing to them and still have hands

or just be a social pariah. I am anyway was last time you saw human beings. It doesn't matter. All I'm saying is is it until

you live it day. You can't take crap. So it's

not saying he's not saying DAX is not saying that you have to like, No, you're saying a Nazi sympathizer? Yeah, like DAX is saying, Dax is not saying that you have to take on any sort of ideology. It doesn't matter. Yeah,

it does not matter.

I had a good strategy. You can't explain it. Right. someone's like, What's that on your forehead? You say? What? No. Like you have a swastika on your head. What do you say like that? What? Like that? I don't know. Hands.

It's interesting.

There's a lot of good prosthetics out there. Also, you're like, oh,

what's the opposable thumb?

Oh, that's fine. Like swastikas? You know, a swastika? Whatever. No, no, what

they chose, he chose us to go because it's like, obviously,

it gets an obviously clear answer. I guess for me.

I don't know. Let's put a pin in this head. If we're still doing something even remotely similar to this in 10 years, right? When you're, you know, 10 years older. Let's see whether you choose your hands.

Okay. Okay.

Anyway, so is Dax. By the way, even though he's young. I don't know. He didn't tell me what he chose. But his friend shows no hands over Nazi symbol.

I think it's a generational thing.

Yeah, you are. A component.

Boomer like you.

Oh, I am actually the last generation that like I'm the last generation where like Nazis were more real. Like they were literally Nazis, or like, around when I was like, like a like old school like Nazi still alive who escaped to like South America. And like, that was all more real. When I was a kid of World War Two was very you can still get World War Two surplus in surplus stores when I was a kid. You know what I mean? Yeah. Anyways,

oh, wait, you had me? What was the thing we put a hold on for? Also Wait, somebody's asking if they can do a lot. I saw this pop up. If you can do half of squats to go on one hand? Is that an option? I will ask. That's Clayton. That's Clayton Patterson's question.

I will ask DAX whether it's whether it's possible

thinking outside of this luxury box there. What was the question? I icemaker? You I asked you like oh, yeah, I made you turn off the icemaker before we started because it was making this like, high pitch sound last week. And then later, I thought, Oh, I never wanted to turn that back on. I hope that's not causing some issue. And then you said that your answer might be illuminating for?

Yeah. So like, I have an icemaker in my house. It's like, you know, everyone chooses what their luxuries? Are I have two luxuries. One of us isn't even that that hard to get anymore. I have the Japanese toilet seat which every living human being who has a toilet should get a Japanese toilet seat like if you if you don't like toilets, if you're like more of a poop and the whole poop and a whole situation, then I guess Forget it. But if you use a regular toilet, get a Japanese toilet seat. The second luxury is having a machine that makes ice for me in my house. And I use it to chill myself certain whatnot. The problem is that they are incredibly wasteful ice machines because they keep running water all the time. And they make noise all the time because they're running their compressors so they're relatively wasteful. And my wife, like has progressively over the past five I have years gotten more and more hatred for the sound of the ice machines and it's a known problem that ice machines make noise. Right? And so the one that I have and the Stasi we never got our monocles. You were gonna get your I forget why you needed a monocle but it never needed one You totally did. You were like why can't you just fly to Belgium and ketchup mustard? That's where the whole monocle thing came from was from us saying that like we could just shed out. Yeah, all right. Whatever. monocle lady, whatever. I will get off to California. Where's my monocle? That is in the Stasi. You are the monocle lady. Anyway, like my because of like the whole attitude of oh, if I want a jar of mustard, I will just land the plane in Belgium.

Also as a little monocle that turned down a million bucks to eat the sea slug. Yeah,

but until you see it, I really, really don't have

to say yeah, the video was a little. It didn't look like there. It was just like a shoe box size. Yeah, like how big was that? It was kind of hard to tell. I was like six

inches. Yeah.

Oh, wait, do I still get the money?

No, I'm saying shoe box. I've seen shoe box size sea slugs and they are disgusting.

Speaking of things that are large and disgusting that I really, really really want to eat, but only if they're legal to eat is the coconut crab. I've discussed this before. It's the world's largest terrestrial crab. They are huge. It looks like someone put like a like an enlarging array onto a hermit crab and the thing just like when compound and blend blasted shell open and just got giant and like the like hanging out like on trees and on trash cans. And they're just big, big big but I hear they're tasty

toilet is the largest Extra Terrestrial

mommy underwater crab. I don't know probably the king crab. Can I bet the king crab is probably bigger by way but it's a lot harder for a crab to hold. Hold on a second. The kids have locked the dog into a room hold second.

When Dave says kids, they're like I don't 18 and 17.

Yes, yeah. So of course. Um, I don't remember seeing these on the beaches of San Diego where were you seeing Malibu?

They were mostly in Malibu and like it was they were everywhere. It looked like someone had killed bodies and like their organs were everywhere. What are you talking about?

Oh, I was just wondering where she saw this because I never saw him in San Diego. But yeah.

So anyway, ice machine. So the like the one that I have. And I pull out my monocle has what's called a board room setting. And then of the board room setting, you can turn it off for like you push a button and it turns off for 246 hours depending on what you want. So that you can have your board meetings and silence and then the ice machine comes back. It's nice. Yeah.

It's a good feature.

It's a good feature. Yeah. So Jen comes in. And Jen comes in and puts the board. You know, when she comes into the house after work, she just presses the, you know, the boardroom feature, and we have our nightly board meeting without the ice machine going.

I was having flashbacks because it's a classic like radio Freelancer thing. While they don't do that anymore because of COVID but used to do what were called tape syncs where you go to people's houses and workplaces and record like one end of an interview while they're talking to somebody else elsewhere to get a high quality recording. And it's like a classic maneuver to want to kill their refrigerator while you're there. So you you you stick your keys in the fridge so that you don't forget because it's like huge faux pas to go to your interviewees house. Have them turn off the fridge forget to warn them to turn it back on at the end and then leave and spoil all of their food.

You don't you don't grenade your way out of those situations. Like when you get the interview. It's over.

You're out. Yeah, go bang fun done.

Dump. You know, take a roll of paper towels into the into the bathroom, wash them up, throw them in the toilet and drop a load on top and leave. That's the move. Right?

Yes, let's say you get repeat. Work.

Yeah, well no. Do we the interviewee is not hiring. They're a chump. They're like someone like like you or me who's being asked to be on someone else's show. It's over. Oh, you're

saying Are they really gonna bring this up? Like are they gonna complain about that? Come on, they can't be sure that you intended to do it. Or they're gonna like come back to that person who hired you and be like, I think that they intentionally poo bombed my bathroom.

I mean, I mean, it was the entire roll of paper towels. I don't see how you could do that by accident. Like poop bomb through paper poop bomb through a pile of paper towels means you are going in there with gloves. There's no other way to do it.

This show has just from start to finish been things that like technically are kid friendly, I guess but like really?

On a separate you Don't say curse words, but we teach what we're

talking about Nazis. You know what?

Nazis were real man. And they were real,

like completely off limits.

Violence

curses anyway. Another thing I've been noticing people have been asking me a lot of cookbook recommendations on Twitter and whatnot. Do not forget that kitchen Arts and Letters exists for the reason of telling you which cookbooks are good for a particular application. So try calling them and talking to them. But then please also buy the book from them for the extra freaking $10 for that book, can you just buy it from kitchen Arts and Letters, please, kitchen arts and letters in the 90s on Lex in Manhattan, they'll pick up the phone, they'll talk to you, they'll give you an excellent recommendation that will fit you tell them what your parameters are. They're like a bartender for books. You tell them what your parameters are. And they will tell you in their vast experience of doing nothing but reading cookbooks all day, like which one of those books is going to be ideal for you. Right? Right. Anyway.

The answer is probably liquid intelligence.

Oh, that's that's always the answer. I've been looking for a book on on roasting a chicken. Have you tried liquid intelligence? Yeah, no, I get not I get nothing out of it anyway. Alright. Also on a note, after last week or the week before people have been trying out putting their bread when it comes out of the oven into their vacuum machine. And people have been getting good results. Curie speak first. So like I'm I'm trying to figure out if any of you guys run experiments on putting your bread remember to put something around it like a super bag or put it in a paper bag or shielded somehow from not destroying, not destroying, but in filth running the inside of your vacuum machine. But when I do it, I do it on full vacuum because I'm trying to boil it and get it to go down. Everyone tell me what your results are experiments are I wouldn't try it on bread. You didn't want that like a Pullman loaf, where you aren't looking for a thick crust. But if you're trying for a crusty bread, let me know what your results are. I want to run some tests, get some parameters. And another thing I'm working on, people ask me a lot of pressure pressure cooker questions, usually, although not so much here. People ask me like elsewhere. When was last time we had a pressure cooker question Anastasia? I don't know. It's been a while. So I've been running into the I've been running into the issue of like having liquids that are too thick that that for some reason, don't build up pressure until the temperature is too high. So I'm working on this for the for the book. So if you have any questions about pressure cookers and how they work on the inside, now's a good time to ask me because I'm going to be drilling holes in the top of one of my pressure cookers, and putting all a bunch of monitors in and doing a bunch of tests. So if you ever needed a test run on the inside of a pressure cooker to figure out what's going on. Ask me now because I'm going to be doing that kind of work as we go on. Now, John, when he's back said he's going to get an oyster person on but we had. So someone asked us a question about apparently when you're shucking oysters occasionally you'll get these little crabs on the inside. Someone said Kenny can can you eat on and we had Eric stroke. We're going to get an oyster shucker on to talk about it. But Eric strode who who does shellfish farming research wrote in and someone is going to was going to give it to you here. Sorry, Spencer Roberts Eric strode acid original question. Spencer Roberts gave me the answer. Spencer Roberts from Philadelphia, the shellfish farming expert. Greetings from Philadelphia. The last week of January the topic of oyster crabs came up working in the shellfish farming and research worlds for five plus years. I have some info, a few tips and opinions. Oyster crabs or pea crabs represent a couple of species Pineau theory's Astrium and ze ops Austria's and can be found in bivalve shellfish like mussels, clams and oysters. These crabs find their way into the bivalve shells as larvae and live inside of the bivalve stealing food from its host as both grow they can be found in many coastal waters and depending on the environmental and or ecological conditions can be fairly common. totally edible. They are totally edible as long as they are still alive when you shock or cook the shellfish. But of course, if you cook it and only find it later, how are you going to know? Yep, you know, hang on out. So unless you shook your own oysters, you may never see them since raw bars almost always remove them before serving. Some people set them aside well shocking to cook up later. When shucking oysters I prefer to eat them as I go that said I would avoid eating if they're already dead and sad when you open up the oyster. I mean, I mean, I mean, sad in what sense? You mean like limp You mean like not lively not like I mean I'm sure there it you know, to the extent that crabs have a motion And there's been, by the way, so many papers on whether you guys know the difference between nociception and and and pain.

No remember you talking about this?

That's close enough but so for for math benefit and anyone who wasn't listening to that episode or I don't know what it was episode of Real Life nociception just means that something that you and I would interpret as noxious. Right? That it is avoided, right? So a machine can be adapted to do nociceptive behavior. Pain is a mental state. And so like there's been a lot of research especially by you know, people who are interested in animal rights animal welfare, on what kind of animals can experience pain versus straight nociception and some people believe that crabs So assuming of a small crab can do it a large crab can do it hermit crabs were tested whether hermit crabs can feel pain so the the point being that to the extent though that pain that there's some sense of sadness, or some sense of unwi and a crab if you were going to pop open its house you know what I mean? It's going to be sad no matter what, but I'm guessing that my attitude as the popper be like free rides over baby right I mean, like it's been living off of this by Valve for whoever knows how long for your rights over anyway.

I'm gonna go down I'm taking you down with me.

Yeah. In things you're more likely to cook like clams or mussels, the cooked crabs at a nice crunchy bit. I highly recommend saving and trying next time shucking or cooking your bivalve mollusk friends. Nice. All right, that's good advice from Spencer Roberts. We appreciate it. Spencer had an unrelated question because that wasn't a question of stasis. So this is not two questions. Sichuan peppercorns have come up a few times on the show especially about them blowing out your taste buds. I get this effect from Sichuan peppercorns and things sometimes from spicy mustard and other such things. Is there a way to negate this effect or speed up restoring your taste buds or just do you have to deal with it now I was trying to get McGee on for a different question that we have coming on later or maybe you know, we'll get a perception scientist on but the interesting thing is session one pepper corns like the all of these things are and this goes back to nociception and pain these go back to pain receptors. And like you know, heat receptors in some cases for things like capsaicin, but Sichuan peppercorns some mustard and capsaicin and things like that tend to hit similar channels in your in your like nerve channels, right section one peppercorns there's a an article called pungent agents from Sichuan peppers excite sensory neurons by inhibiting to poor potassium channels in 2008, which seems to indicate that the Sichuan peppercorns hit a different target then things like mustard or horseradish, or, or capsaicin or things like this. So you probably can't choose one thing that's going to knock out. It's going to knock out the both of them anyway. But you know, next time I have someone who knows this stuff, for sure, I will ask. Also, there's a New Yorker bivalve poem that Spencer gave us too long to read now you got that and Stassi already right. Hey, did I answer the question about about John is trying to make trying to make pair cocktail before I answer that, I don't think so. I don't think so. So So Jana is the oldest is trying to make a pair cocktail doesn't have a centrifuge, and is wondering what you know, how to up the pear flavor right. And I thought I said something about this pear flavor is very difficult to work with because pear flavor is very light, right. So, like, people use overripe pears in distillation and you get a lot of the aroma effects, but especially in kind of cocktails, it can be difficult for something to be like pair right. So like you know, at the bar well back when I had a bar we bought like Comis pairs which are very aromatic right. And then we we cleric, we waited till they were like just at a peak point of rightness, but for they started fading, we clarify them, and we just used a bunch of the pear juice a bunch. And that's how we were able to get like a really big pear flavor. We chose one of the most high flavored pears you could get. And then we you know, used a boatload of it and you don't have that because a you can't clarify a bunch of juice because you don't have a centrifuge. But B you're not adding that much of the pear product to it. So I would say you're going to be more likely better bolstering with like heaps of dried pears, but those are going to give kind of more cooked and dried aromas. But you got a tough you got a tough road. A tough road for yourself. That may make sense guys. Yep, yes.

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Patrick Ciccone wrote into your cooking issues gang I recently acquired a roto broil 400 The 1950s countertop rotisserie long championed by Geoffrey Stein garden. So the roto broil 400 Is it looks like like a 50s like an Airstream trailer or like you know a 50s Toaster like a lot of Chrome. And then straight out of the side of it you shove a stick that the or you know goes in and out a stick that the rotisserie is on and you open the front just like a toaster oven, you put the stick in you close the door and it rotates the stick and acts like a little rotisserie for things like chicken and Geoffrey Stein garden in the 90s I guess you know decided that he loved the roto broil and like 90s, early 2000s and just got like whole bunches of roto Broyles in in his in his inventory and went through them and I think he wrote wrote a lot about them. They're kind of cool little pieces of equipment made by I believe by Ron Popeil, who you guys are familiar with Ron Popeil, right? Yes. Matt? No,

no, you

don't know Ron Popeil, like, like Ron Popeil is like the inventor a lot of them kitchen gadgets that like all people who make crazy kitchen gadgets probably like aspire to like he was the he's like a mixture of like Edison and PT Barnum, who went on TV and sold like a whole bunch of like crazy Bronco brand, you know, kitchen gadgets that are of questionable utility or need. So you know, just like Anastasia and I, basically like we are we are the we are busted for appeals, right? We're like, we're like worthless pull appeals. Is that true? And Stasi? Yes. Yeah. So

um, we is someone chuffing behind you? Hold on. I mean, it is very, it's like very on theme. Yeah. To have actual cooking.

I have two kids in this house and two dogs, and I can't get them for one hour a week.

When do your kids just come adults? How old do they have to be?

They're always your kids in this assay. I don't know if you know this.

Or you can't just abandon them at some point. Because

Lord, if I lived to be a billion, and they are a billion minus 30, then they are still my kids. Okay, and I still have that. 30 years on him. Yeah, 33, or whatever it is. Yeah.

I think she was maybe going after something slightly different than the technical definition of killing children.

But what was she going after then? First of all, like, but yeah, my kids are like, my kids are still in high school. So they're still living here. And yeah, and nowadays, it's not like when I was a kid, like people live with their parents now until they're like, 90. You know what I mean? So like, I don't even know what the world is going to be like. I have no idea. You know what I mean? When I was a boy, you went to school, you got a house. You weren't, you're done. You were off the teat. You know what I mean? But that's just not the way it works for anyone anymore. I don't think I don't know. Was that was that what you were? What were you implying a sassy? What what rude thing were you? Let me know what rude thing you're implying. So I know what I do when

you you know I just imagined that if I had the same thing going on here, I would never hear the end of it.

Well, well, you don't say like, you can hear me saying negative things to them in the real life to try to ameliorate it. I don't think that's acceptable. Yeah. Right. I only get angry at people that I'm working with when they somehow when things that are unacceptable are happening. And they somehow deem them acceptable. That's the problem. Like if you had someone like doing a spinning plate routine in the background, and the plates were constantly falling on the

job, and we had

they were salaried by Booker and DAX to do the spinning plate, but not

direct, but I would never have someone salary to do this job during the show, unless it was part of the show. And we have the one hour a week when we're supposed to be focusing on this. And there is how, like, what is seven times 24? There's seven times there's six times 24 other hours, no, sorry, six times 24 plus 23 other hours in the week that they can spin plates and break them. So it's like, what

if I were doing this from prison and my cellmate had to?

We do expect that when when you No, no, no, no. When you go to prison for whatever may happen, you do need to keep doing the show. It's an app phone call. It's gonna be expensive. By the way,

do you not do you know how much they charge for those calls? By the way, they're very expensive. This dossier you get a prison pass or whatever is happening in the background. Like that giant hulking person being like enough on the phone. That person it's fine. It's

when you guys hire the spinning plate person, you should set it up like anti piecework like they should get deductions and pay based on how many plates they break.

Yeah, well,

I don't know. I don't like I don't think salary plate isn't a salary is not a good schema here.

Know what since when are you Since when are you dance monkey dance on people? You're not supposed to, like create perverse incentives where like, you're supposed to pay someone a living wage, and let them just do their job not be like you're not. You've broken three blades. No money for you. You that's ridiculous. What is this?

Wow, you guys are so terrible.

Then you have to keep buying them plate. I don't know. I don't know,

look, they either need to get better within a certain amount of time, or you fire them but you don't keep them working as a plate spinner, and then just not paying them because they're breaking your plates. That is immoral.

Put your resumes in the chat listeners for just plates, the plates spinning position.

Be like and you'll live with me. So be like, Jenny, Jenny, you broke. You broke too many plates. If you if you break this many plates next week. I have to say we're gonna have to let you go. That's fair. That's fair. You've had a bad couple of weeks. You're not up to your game anymore. I think you've lost the knack, Jenny. You know what I mean? That's fair. That's fair, you know? All right. Back to the rhodo broil which we haven't even read the question yet. Okay, on a test spit on a test, spit, roast run. What do you think about the word spit roast? Anastasia?