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 wise tail. Ever wonder how winning brands like Shake Shack chopped and Portuguese tacos scale their business and train employees all while delivering an exceptional customer experience. They do it with whitetail, learn more@whitetail.com.

This week on mountain three, we have stories about food in large quantities from bulk buying groups and reasons for stocking up to creative solutions for handling excess waste.

We have someone picking up our ports from the wine bottles, and they repurpose them to make movies for boats and like shoes and all these different things.

Yeah, because of the Kobe, everybody like to isolate at home. But to say to people face to face is too exciting. So we cannot trade like a chance to say hello to the people and to the friend

listen to meet in three HR NS weekly food news roundup wherever you get your podcast

Hello and welcome to clean issues.

This is Dave Arnold, your host Tim Cook and she's coming to you live from new lab and just saying that because you know doing it from Brooklyn. So I get to say Brooklyn again. Yeah, Anastasia the hammer Lopez. With us today the last time for a long time in a Stanford. Yeah, I don't. You're gonna you. You're going over to the other coast there for you're gonna do the quarantining family potting thing over there?

Yeah, it seemed like the right thing to do.

It's exciting though, right? Yeah, I'll get to see a different place

show still, but it will be a diamond people get to sample can't wait.

Will you want to switch to later? No, no, no. I you know, for those of you that don't know, Miss Tassia is up at the at the crack of dawn anyway, sorry. Doesn't matter what time she goes to bed with different reasons. Like doesn't matter what time you go to bed, right? You're just like, boom, you're up. Yes. We have Matt and his Rhode Island hidey hole. How you doing? Indeed? I'm doing great. Yeah. And John is also at new lab but our membership isn't cool enough to let us get to different rooms. So he is in like a main space. I didn't go hyper loud on my on my intro, and I didn't do the full thing because I don't know how much people can hear me outside of this little box and the box I'm in is like heavy on reverb. So I feel like a 50s musician. Like I feel like I'm Oh, boy, I feel I'm not gonna do any like 50s style, like crooning stuff, but I definitely feel like, I don't know, like I'm in Sun Records like without the heat and without me being cool. That's how I feel in terms of the river levels. You know what I mean? It's like definitely Elvis levels of reverb in here. Anyway.

Might as well it's gonna make the rest of the show sound bad. So you might as well do like some good nice singing or something at the top to make use of it.

Well, it's the thing I don't like people can still hear me out here. It's just like Mega reverb. It's like, Why does reverb make everyone sound better man? In terms of singing?

Oh, no, but

this is the don't Isn't this like audio engineer one on one stuff like what the reverbs for?

was like I but I don't know why we perceive it. I mean, I think it just softens things. I guess. So like you. I don't know. I don't know why everybody prefers it that way.

I don't know. Is it when you mess up the tone? It just kind of averages it or that was kind

of what that was. My instinct was that yeah, like, helps protect the listeners ears from your bad technique is my guess.

Yeah, I mean, there's only so much of that stuff. I can listen to that, like 50s like heavy, heavy reverb stuff. It's like there's only so much of the stereo tricks from the 70s and 60s that I can tolerate. You know what I mean? When I'm listening in here, phones, stars, that doesn't bother you. Right? The stereo crap doesn't bother you. That doesn't. Even on headphones. Yeah. Like when they're doing that dumb thing where they sit there and they pan back and forth between the year two years. Yeah. You know what I mean?

Kinda way to yeah, do extra yelling, You gotta get your room. You know?

That's the same way with like, you know, he listened to Mozart, and you get all those, like too many of those like little trilly things. You're like, stop. No. It's only me. All right. I saw someone today. My favorite thing for those of you that don't know me, I, I don't like umbrellas. I'm fine with people using umbrellas. But in New York, the umbrella the big umbrella out when it's not raining is like a severe hazard to my eyeballs. Staz here with me on this, right?

Yes. Especially it's just like sprinkling? Oh, yeah.

And also, like, for those of you that don't know, like, we have laws in New York, that they have to do facade repairs so that people don't die from bricks falling and whatnot. And so like, at any one time, there's so much scaffolding up in New York, in New York, because the old buildings, you have to put scaffolding up to protect the people on the ground while they're doing all of this work on the facades that they need to do that's mandated by law. And the end result is there's just a lot of scaffolding around New York, and people walking under the scaffolding with umbrellas, man, man, that pissed me off. What about Eustace? Yes, bad. Yeah. So it was raining today in New York, and I'm assuming also in Stanford. But it looked like it kind of stopped raining. And you're in that point where it's not really raining and all those idiots still have their umbrellas up, right? I don't know where the Stasi probably knows where I'm going. So I'm sitting here and I had to drive here because I had to bring a bunch of stuff to new lab for the new series, all project that we're working on, which starts will tell me exactly what I'm allowed to say and what I'm not. And I walked in, I was driving in I was in traffic. And I saw a big gust of wind and three people at the same time umbrellas inside out. And I was like, Yeah, I love seeing someone's umbrella get turned inside out. Don't you?

Think I experienced that the same way? You?

You don't say way?

I wish I did. It sounds great. Well,

it's like, look, listen, I don't want people to think that I'm happy that other people are unhappy. It's just like, you know, when you see somebody, I don't know. And they're doing something that you know that if you were walking next to them, you would get poked in the eye. Or they would drip some crap on your head, even though you just have a hood on. So you're not taking up any more physical space on these New York City Sidewalks, then you absolutely have to take it in Excuse me. Oh, sorry. And they're sitting there with this giant umbrella. And when a big gust of wind comes with power and knocks it inside out, you're like, all right, no,

yeah, no, it makes sense in the context of New York City where umbrellas like to just be illegal, because they're too dangerous.

It's a thing. It's like, Look, I'll say this also about New York City. So like, biking in New York City during the corona time has been relatively joyous. Now I don't have you know, my real bike. So I am writing city bikes, which are, you know, kind of a nightmare but like the people who are in New York have been by and large, like New Yorkers or people who are used to driving in New York, and the bike traffic has actually been lower than it is normally. So biking has been relatively stress free now is true. And I've mentioned this, you know, part of biking in New York is to get some of your frustration out, because you have to kind of be on point all the time because people are trying to kill you. And you have to worry about pedestrians stepping out in front of you and vulnerable. But I like I'm getting a little remember last week, I couldn't figure out anything good to do in New York? Yes. Yeah. Well, I still haven't. Don't worry about that. But But my point is, that, my point is, is that I feel that more people are coming back into New York because we have a lot more amateurs on the street than we used to. Because the like, on a couple of days ago, I was out on the bike. And I haven't been almost killed by a car for like months, right. And two times in one ride. I had people like zooming around taking the left and trying to kill me, you know, I'm talking about. Yeah, and part of it is because the part of it is because now that we have all of the street dining, it's still kind of ad hoc. And so people are double parking in the place where the left turn lanes are supposed to be. And so then people just zipping around the left turn and driving through a bike lane and trying to kill you. But anyway, so that's my sign that New York is New York is coming back that I almost got, I'm much more likely to get killed on my bicycle now. So that's it's good news. Right?

Things are working out. Yeah.

Thanks for looking up. You know. Alright, so let me get to the questions. So we're working on a lot of new stuff for you guys, when I say a lot of students new stuff like two, two and a half new things in terms of Booker index. And so John and I are sitting here, we had to take our machine shop course. So we're a little bit, you know, right, John, we're a little bit behind in terms of getting ready for the show, because we were learning how to program the local CNC machine, which was as fun Johnny, do you have a good time doing that?

Yeah, definitely need more practice with it, but excited to be able to use that machine.

Yeah. So I will say this, and we can talk about this. So as you all know, the spins, all the culinary centrifuge is out of stock. Because the factory won't, hasn't been agreed to make them yet. So we're trying to do it. But John, Anastasia and I are working on a new way that we don't have to have that solenoid Interlock System, because that's one of the things that people kept on breaking. So one of the exciting things is we're going to try to get rid of that on the on the next go around for those who don't know what I'm talking about. Ignore. And also, if you've had a problem with a spin saw where the lights flash, because it goes into imbalance mode, I we're fixing that, too. So if this doesn't mean anything to you, ignore it. Right, John?

Yeah. And if you're bearing breaks in your lid, hopefully, we'll make a replaceable.

Yeah, we're gonna try to we're trying to fix all of the stuff that like, could have gone wrong in a generation one unit, now that we've had this big pause, where the factory basically forgot how to make them and they're learning from scratch, we're trying to use that to our advantage, to try to change some of the things that we didn't, we didn't enjoy. Now one of the vagaries of building things is that, you know, there's things that they won't change, like the the way that this works is that when you say you're going to make something at a factory, they do what's called Make a tool for injection molding and it's a big hunk of I believe aluminum for us, big hunk of it, and that's all machined out. So like to change something in the tooling. If you need to do something minor, it's not a problem. But if you need to actually throw away that that big tool and make a new one, that's a complete nightmare. Right? Stars huge nightmare. Yes. Huge night huge. You would not believe what kind of a nightmare that is. We're not allowed to talk about the other stuff, right? So no sooner we might have something to talk about. As it gets closer to the Thanksgiving time. We'll know in like a week or two, right? Yeah. And we're in by the way, John, you don't know this. We haven't mentioned this, but we're gonna make your life a living hell. Oh, swell. Right, right. It's

not like it is now. You know, which is all peachy.

No, but we're adding another layer. We add another layer. It's another layer of hell. It's like remember, they're seven circles. And we're nowhere near Judas getting his leg chewed off in the pit. You know what I mean? Like we're nowhere near there. Like, I would say that right now. We're not like at that you guys read Dante's Inferno ever? Oh, wow. Well, you know how like, the first level of Hell is not really hell. It's just kind of like, where all the Greeks hang out because they you know, they didn't have baptized baptism. So Christ couldn't have saved them, but they're not really in hell. They're just kind of chilling in the Legion. fields era area you familiar with this? I would say that John in terms of Booker and DAX John isn't quite that high up. He's not like at that kind of like, you know, like he's not chillin with Plato and Socrates up there in the Elysian Fields, but he's definitely nowhere near Judas getting his leg chewed off all the time. Nowhere near so yeah, you got a good number of pits to descend to John.

That's, that's so great. I'm so excited.

Yeah, okay. All right. So I'm a little disappointed in the cooking issues crew because Serena wrote in last week on email and said, Do I have any recommendations for the Dallas Fort Worth area? Area because she's moving there. And we have not heard anything from you guys. And I'm sure that there is someone who is hearing us who has been to Dallas Fort Worth and gone out to a good bar and or a restaurant in Dallas does does a chat and Christy still have a bar open in in Dallas? They did. I haven't spoken to them in a while if their place is still open anything Chad? Chad and Christie do is great. So check that out. But we'll figure it out. All right. Also, Matt Collins wrote in last week, asking about uses for dried camel milk. And I apologize, Matt, I have not come up with any good uses for camel milk. But I did go to a website that was pushing camel milk. They didn't have any compelling reasons why you should want camel milk. They're like it's milk and it's from a camel. What more do you want to know? And I'm like, well, they're like, it tastes like milk. But like from a camel. I'm like, well, that's not really helpful. I've had camel milk cheese. It was a fine, man. They were very you guys had any camel milk products.

camel's milk cheese once, but I think that's about

it. What was your memory of it?

Okay, I've tried it, but

I'll never get it again. Yeah.

But yeah, I had the same thing with it. I would try it again. I mean, I would eat it like pretty much most cheeses if someone puts them out. You know what the One cheese that I've never gotten my it's not even really cheese, the one cheese I've never learned to really, really enjoy. Yay, toast. Don't test don't love it. You guys familiar with the test. Now, notice that. So like I had a I had a trauma with it when I was a child. So it's, you know, a Scandinavian way based, who ate who ate based cheese, where you make the whey based block believes wavers. And then you cook the whole thing until it goes brown all the way through, it becomes sweet. And it's brown all the way through and you slice it off and like these, like you're supposed to think chip it off and then like heat it on things like in these kinds of thin slices. So when I was a kid in the 70s Like any cheese that was that color was a smoked cheese. So like, you know, like when I was a kid. It's like you had real cheeses and then you just had that whole section of the quote unquote cheese area. Wherever you were buying them where it was all of those the equivalent smoked gouda. You guys know what I'm talking about that like that color that smoke? You know, I'm talking about or no, no. All right, so like for maybe for you Anastasia, like a smoked scamorza like that color. You know what I'm saying? Where it's like it's got it's got like a pellet gun on the outside. It's smoke colored. This is what a toast looks like. So I buy it or have my mom buy it because whatever, I'm seven or eight, and, and we bring it home. I'm all excited because I think I'm having some sort of like weird Scandinavian smoked thing. And then when we slice in to get a big piece, I realize that's not a skin it's that color all the way through. And then I take a bite of it and it's like real dense and like kind of real dense and fudgy and I was just like, This is not cheese I hate this. This is the worst I hate this. I hate this. I hate this and then I have not been able to I should now as an almost 50 year old man like just go on a yay toast. Which I think how you pronounce it g j whatever however you pronounce that I need to go on like a thing where I'm like I need to like learn to love it. I've tried that with the only other thing melons obviously I don't like except for watermelon, but that you know is just me. I haven't been able to get myself to like notto if any of you been able to get yourself to like not to know and you'd already left Japan on that. Were you were you there for the breakfast when they made me the notto which I actually enjoyed because basically you couldn't taste the notto was all the other stuff was so delicious. Or and you already left Japan already. Yeah, anyways. Yeah, I don't know. So Campbell milk cheese is not like that. If it was in front of me I would eat it. Is there any cheese that you guys wouldn't eat?

I don't like blue cheeses. Any blue cheese? No.

Okay, John,

attempt that you have anything. Man I'd like not a huge fan of the camel's milk cheese, but I emailed like, I'm not going to seek it out again. But it was put in front of me and probably. Yeah, Matt.

I also don't really do the blue the moldy cheese, the blue cheese, but you know.

And that's any blue cheese.

I mean, I'll try um, but I just I don't actually like Go for it. Also have Chef Joanna What is she saying in the chat something about live Maga cheese where that window go? Oh.

I've never had that. But my, my, the only person I know who has actually had it is dead is my stepfather's father you know.

And he made that she made it sound like those things were connected.

They're not connected, but I'll never forget, like, you know, when he. So you know, when he went back to he went to tour Italy, sometime in the 80s because he actually never been there, which is strange. He went back to the town where his family was from and all this other stuff, you know, where his dad was born. And, and someone there broke open the big cheese and there was the maggots. And he was like, yeah, and they just took the bread. They were like, up, up, up, up, up, up, up. I mean, they they picked it all up and they and they ate it. And he would tell you to say that like constantly. And so like it always stuck in my head even as a kid that there was this thing that existed but I've never I've never had it. I mean, I would find it difficult to enjoy it. I mean, I would have to try it but I would find it difficult to enjoy it. Without you guys.

I think I could do it. If I could

do it some money, make yourself enjoy it on the line. I

don't know like the other one that's weird is there is a there's a cheese that comes from right near the Austrian Italian border where they take that's something similar to Quark, which is a soft cheese, and then they just incubated with cheese mites. And then it isn't like a mimolette where there's like a hefty white layer. It's mites all the way through. It's just mites. Cheese my only only cheese mine's I forget the name of it. But I would eat that before I would. I would take a big old way to cheese my cheese because I eat cheese mites constantly. You know what I mean? Like I like cheese might doesn't bother me. But it's like I would probably like in order I would do the cheese might cheese way before I would you know with gusto pound a you know a whole bunch of the maggoty cheese. You know what I mean?

Yeah. Also, I missed I missed what this was in response to but 91 Alex is in the chat saying Norwegian here, you're definitely not supposed to heat Bernoff. Ste?

Or that's how you pronounce it.

I have no idea how

to what are you supposed to do with it? Ask him what the hell you're supposed to do with it. How do I learn how to like this stuff?

How do we know it's what it was? What are we supposed to do with this?

So we'll wait for him to get back into and then I will the reason I was going the reason this was a good segue from Chef Joanna with the mic with the maggot cheese is on the blue cheese. I noticed ossia hates conceptually. I won't even say the S word mold mold in general, right? Is it part of that? Or is it the taste or both?

It's the taste. It's more of the taste. Yeah.

Yeah, because you don't mind. You don't mind like a moldy layer on the outside of your salumi. Right? So it's right, man. And I can't ask Matt that because he doesn't need some do not. Although, when, when did it become that we as a group of people here would use the word salumi instead of what I grew up with was cold cuts. You're gonna get a cold cup platter. Yeah, I'm gonna get a cold cup platter. You know I'm saying. Anyway.

Okay, wait, we got to we got two people from Scandinavian countries weighing in here. In Sweden we use Bernasconi slash mess sauce as a spread on sandwiches. And then 91 Alex comes back with CYB so sorry about all this pronunciation. Guy. gatos guy toast just means goat cheese. We're nost brown cheese what it's called. I don't like it myself. But people just put it on their bread with butter and often some sort of jelly like strawberry or raspberry.

Yeah, it's just not for me. That's also like, are you guys cream cheese and jelly people?

No. Yeah, it's okay. You Yeah, I

need it. I can eat it, but I'm never like you know what I really want to do I want to get a bagel and cream cheese and some jelly. It's like I also don't eat cinnamon raisin bagels. I mean, I will eat a cinnamon raisin bagel. I'm not saying that I find it repellent but, but you know, like a I have not had a cinnamon raisin bagel in probably 20 years. You guys, are you sweetbay your

wife gets like egg and cheese sandwiches on cinnamon raisin bagel and I just think that's scandalous. perverse Yeah, that's perverse. i If I had known it before we got married. I mean,

it would have been that's it that's over. Yeah, no. egg and cheese on cinnamon raisin huh? Hey, look to each their own. The one thing I'm learning is that you know, there's a in life. There's a lot of different opinions out there. What do you think about cinnamon raisin egg and cheese does? I could do it? Yeah. What do you enjoy it? Or would you just be able to do it? I enjoy it. And do you like a cinnamon raisin bagel in general? Yeah, yeah. Now cinnamon raisin bagel. Here's the thing. So like, is there a difference with a cinnamon raisin bagel over what kind of style you like styles. You're more of a puffy bagel person. Right? Not? Not a heart. Yeah. So I think like if you're a puffy bagel person, I think you're more likely to like a cinnamon raisin bagel because I think a cinnamon raisin bagel probably shows better in a puffy bagel style. It's a guess. Alright, so I haven't heard anything that's going to make me run out and get this brown cheese and like, because like none of that stuff is stuff that I would normally do. I guess he also does slice it real thin. Someone's got to get get back to me on the brown cheese thing of some reason why we should we should be doing it all right. Now Brian cardi wrote in carry, isn't it Brian Crotty? And remember, did you get that off the email right anyway? Hey, David, crew lovers show looking to make chewing gum with juniper flavor. My goal is to eventually make a gin and tonic gum inspired by the three course dinner gum from Willy Wonka. Well, if it's inspired by the three course, dinner, you gotta have three different cocktails in three different cocktails can't do one. Right? And I don't know whether anyone has yet figured out. They haven't like because otherwise someone would have done this already. Right? Like a clean flavor release. Whereby like the first 10 choose, you cleared one flavor through and then only then the rest became soluble. No one No one's figured that out. But that would be kind of cool. You would you would do that. I mean, if we could make that we already would have made that right. Anastasia, right? Yes. Yeah. So anyway, so we're on the gin and tonic thing. Not not three courses, but I get it inspired by because it's a great movie. Who do I know? That doesn't like that movie. There's someone I know it's not one of us. Right? They don't have to cut any of you guys off, right? No, I didn't do it. I'm just saying. Like, if you don't like the original Willy Wonka, like, you don't like Gene Wilder. You don't like? I don't? I don't understand how not to like it. There was someone I know. Maybe someone in my family who doesn't like it and I just don't understand it. Someone give me a plausible reason why you would not like that movie.

envelope was there too scary.

Okay. Okay. I mean, I'm sure there is a plausible reason because someone who's close to me, I can't remember who it is. doesn't like it, but whatever. I'll figure it out eventually. Okay, the ingredients for five gum is five gum a brand of gum that you guys are familiar with? No, no. All right, neither. The ingredients for five gum are sorbitol gum base. Glycerol. What?

No, I recognize the brand. I recognize the packaging. Some like a lot of applications. It's yeah, it's pretty popular.

Gas Station gum. Yeah. Is that is that? Is that John's subtle? Put down gas station gum?

No, no. Well, if you buy gum,

I mean. Yeah, I was speaking about degas's. We'll get back to it. Because mannitol

of the city gas stations

do I don't agree because you have a personal relationship with your bodega. You don't have a personal relationship I don't think with your gas station unless you're unless it's freaking Gomer Pile and it's like friggin Andy Griffis but who lives like that? I mean, when I when I used to live in a gas station, it's like, I mean, sorry, when I used to live in the suburbs. It's been so many years since I've lived in the suburbs, and I can't even remember what how to speak about it. But it's like, you go to the gas station, I self serve anyway, because I'm cheap and I don't live in New Jersey. And because also I don't want to deal with humans. Do you want to deal with a human being Anastasia when you're getting your gas

in pumping it? No,

no, no. Why? Because you do not trust, like a little bit of me doesn't want them to like, sit there and go, shoot, shoot, shoot, shoot at the end, you know what I'm saying?

The only time I've ever felt in danger while having gas put in my car was at one of those New Jersey pumps because I like taking me out of the equation, I forgot to turn the engine off, and this guy just starts filling my car. It's like, they don't care. I mean, I'm the right would never do that to myself, it was way less. And they claim safety as part of the reason for doing this. It's insane.

Okay, listen, I want someone to call me out on this and tell me like, you know, zoo lander aside, which has the best gasoline fight, like, ever in it. And like, you know, one of the classics of movies is the gasoline fly from zoo lander. But, I mean, here's the real in the real life, right, you pull up to your to the gas pump, right? And there's a gas pump right on the other side of you. And there's a gas pump right behind you, right? And you're sitting there pumping gas, and person drives up right behind you, and sticks their motor right in your butt while you're pumping gas. And you don't blow up. Am I right? I mean, there's other people with running motors everywhere. So it's like, you know, and not only that, but like, they let you which is crazy, like pump gas into a bucket, you could take your thing, stick it into a bucket and pump gas into it. Right? So it's like, I get like, not smoking when you're doing that. Because Have you ever you ever lit a gas fire? Mat?

No.

Okay, when you're lighting a gas fire, like and they all the time in the movies, I think they get this wrong. Like they dumped gas all over somebody or something. And then they sit there talking about how they're going to like that person on fire or thing on fire for a long time. There's conversations and like, you know, and then you see the person throw the match, and it's like, and then they try to put out the match and right before it hits the person. Yeah, yeah, no, here's what gas does gas vaporizes, and makes a giant explosive cloud around whatever it's poured on. So if you don't gas on the ground, or on your enemy, or whatever, and sit around, like shooting the breeze for a while, before you decide to light a match, you're gonna get a big old fireball, like of fire in your face, right? So it's like, open containers of gas, or like big spills of gas on the ground, or like soup dupe dangerous. You know what I'm saying? But at a gas station, like have you ever seen that happen?

No movies?

Well, in Zulu, Ghana, again, it was amazing. It was amazing. And you should not smoke near, obviously, near a gas station. But how do we get on the gas station? Oh, we're talking about knowing your gas station. person anyway, I feel like you don't know them, like, you know, your bodega. That's all. Anyway, and the only person I know. So like, I know that there are whole cultures in the United States and elsewhere, where it's like, your gas station also has like the good barbecue or the good, whatever. But it's like up here where, you know, in the northeast, if you come from one of those places where a gas station maybe is known for having good food, not here, okay. Like, up here in the Northeast, the gas station doesn't have good food. So like one of the things that we used to like to make fun of, you know, Peter Kim, about you know, you know, Director Emeritus of the Museum of food and drink and you know, a friend of ours, friend of the show, was that he would go in to a gas station and buy a moldy egg salad sandwich who buys an egg salad sandwich at a at a gas station. Notices it's moldy and eatin anyway, remember that stuff?

That's not true. He took the mold off, and then put it in the tray that it came in. And then he ate the sandwich. And then he looked down and saw there's still a piece he ate that and he was like, Oh, crap, I ate the mold. That's it. Like he was like? Well,

I mean, like, I think it's a pretty aggressive move to buy the egg salad sandwich at a gas station, first of all, like it, you know, and he claims it was his years in the Peace Corps that makes him immune to any sort of stuff. Although I don't care how much Peace Corps you did. Aflatoxin is aflatoxin all day long. And you're like, you know? Yeah, he's powered through that sandwich and was and the thing is, is it remember he tried to make us feel bad for thinking it was kind of crazy, right? Yeah. That was a great trip for you Anastasia. Right. That was the best trip ever because that was the egg salad. That was the bathroom incident. Yep. which we wish we won't go through again. And it was also when Peter insulted that whole town it was incredibly mean to that to that poor student anyway, yeah, it was like the it was the that was the best worst day of your of your life. Maybe

it's maybe

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Alright, we're back on the GM so SORBA tall GM base glycerol mannitol natural and artificial flavors and then less than 2% of hydrogenated starch hydro lysate which I didn't get a chance to look up sorry aspartame you know what that is? Asked as soul fam que which is those are both artificial sweeteners, which you won't have to deal with if you don't want to use artificial sweeteners. soy lecithin and BHT to maintain freshness colors, blue number one lake blue and red 40 All right, I see some sugar alcohols but I don't know what gum base is or how how to source it. Alright, I'm gonna answer this first go to monitors pantry.com and just buy the gum base. They used to sell it I'm sure they still do if not I think Chef rubber sells it in the old days used to be natural so it's from cheek lay. So the plan chiefly which is also makes a fruit which is I think one of the SAP Padilla's but I'm not sure are supposed to is one of those things is a cheek lay tree, you score it, the resin comes out and they make original cheek labels from that and from cheek the word cheek lay comes Chiclet and so you know when you're Chiclets, which do you guys use Chiclets as a gum or is that just a childhood thing? For me, yeah. Would you say trouser? Alright. It's kind of an unfortunate shape, right? I mean, it's like it's never enough like you can't just eat one like one Chiclet isn't enough to like freshen you or do anything it's like you kind of like I'm a bigger fan of the strip shape of gum you guys

Yeah, yeah.

So anyways, so the original person who I believe was from around here somewhere it's like some sort of I'm getting a kind of a Brooklyn mental vibe out of this person but I can't say for certain because I didn't look up the history before I came on the show. So it was one of those situations where literally dude had a huge vat of this this cheek lay like latex resin that he not latex got but you know, resin stuff cheek lay that he had. And he's like, What the hell am I gonna do with this one of those kinds of situations and he added flavor to it and sugar and was like, Oh, now people could chew on this and there's a long long history of people chewing on tree exudates for instance, the sweetgum Liquidambar star acha Fula makes a something you can chew on. You can chew on Chios Mustika, which is the you know the resin, gum mastic resin, you can chew on that. And because that stuff, because the resin is not water soluble, whatever flavors in it, it is water soluble, will get slowly released into your mouth and then the resin is keep chewing on it until you get sick of it. Or until you get a headache. Is there anything worse than not being able to spit out gum because of where you are? And then you get that headache from over chewing? You guys know what I'm talking about? No, no. The flavor isn't as soon as the flavor is gone in the GM. And Harold McGee has a lot to say when it comes to Harold McGee is coming on in November when his book comes out. By the way, he agreed,

I guess coming next Tuesday.

Oh, is he? Yeah, I mean, I'm I'm happy I have whenever I thought I thought it was going to wait until the book came out. But whatever. I mean, I'm happy to have him on anyway, but we could talk to him. So one of his favorite stories is that there was a guy who was a kid during World War Two and noticed that in GM was constantly running out. So what he noticed was you because it was didn't have it is that if you took the gum and you chewed it until the flavor was gone, and then you added a little bit of sugar to the gum the flavor of the mint flavor. would come back and it's all about the way your mind integrates flavors that are already there. So like once the sweetness is gone and you've already had the mint flavor in your mouth for a while something it's mint gum, you can no longer precede the mint even though it's there and if you hit it with a little bit of sugar, your mind reintegrates the mint and the mid pops up, which is one of you know, it's one of the stories that you know Harold always like to use to tell it at the classes when we teach them anyway anywho ha So so now the gum base that you buy now is not typically from cheek lay, it's synthetic and I don't know what they make it out of but everyone buys the same one. And then you just get your flavorings and you don't have to use you know, aspartame and all that you can use you know sugar and then you you basically heat it in a microwave and it melts and then you stir in all of your stuff and if it gets too cold you just nuke it for a second again and then you roll it out like a dough and so you know then you can dust in between with like cornstarch powdered sugar or something like this. And then you roll it out and then when it gets cold you cut it into gum strip shapes and then there you go it's easy peasy and like I say last time I checked monitors pantry sold the gum base and if not chef rubber probably so said that and the rest of stuff you don't need to worry about you know if you want to add coloring add coloring to it you know do you do you that answer the question guys are no

yeah yeah.

My earphones are strangely running up. Okay. You guys still hear me or no? Yep. All right. And we have someone Oh from Pittsburgh because I know because they they went in with the yen's I've never met an actual I know some people from Pittsburgh, but I've never met someone who is an actual Yen's person. Have you guys actually met a US person? Know what that is? So like, you know how like in like, some parts in New York, New Jersey, stand out whatever use us guys. Okay. Yeah. Pittsburgh DNS. It's like a thing. So like, if you're from there, you know, but if you don't, you know, if you don't do it, anyway, whatever. I'm not gonna get into it. I used to, it's been a while. What's the deal with chambers Stokes, my wife and sister in law both claim their wonderful things, and that they should get them and it is worth the many 1000s of dollars and will cook things so well. I feel like if they were so great. I would have heard of them sometime in the last 41 years. I would have seen them in one of the 1000s of houses I've learned over the years. I figured they must be terrible. Tell me who's right. Thanks, Zach from Pittsburgh. Well, Zack, I, I have to say I enjoy the way you pose that question. Yeah, I Oh, I like a love. I do this all the time. And I think it always you know, if you want a particular answer, it always helps to shade it in the direction you want to go. Right? Is like another thing I've always said like when you're doing like the big difference between doing food demonstrations and actually serving people food, like in a restaurant situation, is that in a food demonstration, I get to tell them that they're going to like it beforehand. And so it makes it a lot easier to kind of go outside of people's comfort zones. Anyway, and also like retail, you know, it's it retail or retail, it's real, right? The glassware people it's real actually, because it's our it's IE anyway, so I was at a seminar once given by I think he's dead now but like the the elder was the elder in the renal family. And he gave this amazing demo about because I don't know if they do they still push Riedel glasses based on the individual shape makes the individual wines taste better.