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 ver Terra dinnerware learn more@bertera.com. That's v r t e r a.com.

It's September and as the days get shorter and temperatures cooler, it's time to go back to school. This week on meeting three we're looking at how lunchtime is changing from elementary schools through college, whether classes are remote or in person.

While there was some information about where families could access food, it was spread out on many different websites.

I'm seeing people you know advocate for like going back into school. And a main reason is you know food insecurity like kids go to school and they get fed. And I'm just that's a whole other thing of like, fight for kids to be fed versus like going to school.

Tune into meat and three hrs weekly food news roundup wherever you listen to podcasts.

Oh love to cooking issues. This is Dave Arnold, your host of coding issues coming to you. Laurie side of Manhattan on the heritage radio network. As usual, joined by Anastasia the hammer Lopez, I think you're Live from Stanford right now. Is that true on the coast?

Nope. I texted you last night. I am in the Hamptons.

Oh, yeah, that's right. You're in the Hamptons, right? We're still there, whatever. But it's basically you're looking at the same body of water. Right? Because you're staring at the snow in the other direction. Oh, you're on the other side of the ocean or on the ocean. I thought both were the Hamptons. Now, what's the other side called?

Northfork

whatever. And joined by our intrepid Customer Service Representative John, how you doing? And John, you are not in Alpine because you're you're sharp, you're you're cooking chars, you're you're cooking for Jovovich, and that throat ball took them out of the running. And so, you know, for those of you that don't know this, like, world's like one of the world's most famous and you know, I guess best tennis players got ticked off, swatted a ball, hit a line judge in the throat. She went down as we were discussing beforehand, like the grape lady from the thing, but unlike the grape lady hadn't done anything wrong, didn't deserve to get hit in the throat with the ball. And so he was even though it was unintentional, he was instantly disqualified. Right?

Yep. And suddenly, yeah,

and so Then you know you, you know, you're no longer making the room temperature Keane was a result is that that

is true, too. Yep.

Yeah. Let me ask you a question. I know that like he hightailed it out because he didn't want to talk to him. Because if you know, everyone felt bad about the whole thing. But do you get the impression that he eats room temperature stuff? Only during training time, like like a boxer does? Or is this like an all the time kind of a switch?

I don't know. That's a good question. Actually. I should ask my friend about that. Yeah, I don't know. That's a really good question. I hope he eats happier food when he's not training. But who knows? Yeah, I

mean, because, like, I mean, I would do it for the amount of money that him how much have you saved? He's made lifetime and tennis so far.

$750 million.

Wow. I mean, yeah, I mean, I would I would probably eat with an IV, you know, for the duration of my career, if that's what it took, you know, for that kind of money. But I mean, unless you're making that kind of money, and all you're doing is, like tucking into like, on spicy room temperature, gluten free grains 20%. All the time. I'd be like, Oh, you don't? I mean,

yeah, absolutely.

What are you gonna do with all that money? If you're not enjoying? I guess he doesn't enjoy the food? Maybe Maybe he doesn't enjoy food? I don't know, anyway.

Come up with a cookbook, like 10 years ago. So I think he enjoys food to some capacity. Did you read the cookbook? Yeah, we did. But it's so out of date, because it had gluten recipes in it. It had fish and other things in there. And he doesn't need any of that anymore. So but he wrote the book? Well, I mean, supposedly, yeah.

As much as one does, like you're that

famous, but he has his imprimatur on it. Yeah. It's been stamped by his errant tenant tennis ball, so to speak. So we should, you should take a look at it, analyze the recipes. And let's get back and see whether the guy even theoretically, at one point had a love for food. Fair, I can do that. Because I'm interested in I'm interested in now. So then, before we went on air last night, I did the public lecture for every year, Harold McGee, and I go and we start up the Harvard science of cooking lectures, hat. Harold's been doing it for 11 years, I've been doing it I think for like 10, nine or 10. And we do a public lecture, which is not the same as the class. And then we do a student lecture, which I have to do later on this afternoon. And this time, they did it on Zoom, and I think they're gonna make it available, but I can't find a link. So Anastasia was asking me how it went. And let me just say that, trying to do zoom with like demos. Like, so I was trying to do demos, and share a PowerPoint and try to run my infrared thermal camera to do demos. All at the same time off of one computer. And that is did don't do that. Always go ahead and say don't do that. Mr. dassia. would have loved like just seeing the chaos. Yeah, like, you know, you

want the behind the scenes video. Yeah,

she wanted me to sit there. She'd be like, Dave, you're not doing your demos fast enough. Dave?

Was Jen helping you? Or?

Yeah, well, even so but like, still, like the problem is, is that like, I needed to be at the computer. So it's not like Jen could be at the computer. And it's not like I brought her in like eight hours beforehand and walked her through every step of what I was going to do. Because at that point, I didn't even know what I was going to do you know how I am. So like I had, but yeah, but she even with her helping me. It's just trying to funnel your entire brain when you're doing like, like, your camera, your your overview camera. And this was about OBS, because I'm doing it straight into zoom in like a PowerPoint, which just doesn't. It just doesn't. It's hard. Anyway. So yeah, so I learned about that. But I did in the process and Nastasia I used the lecture as the starting point to run actual experiments that are going to be in the actual moisture management cookbook. So you'll be happy to know or unhappy. I don't know who has money on me which way, but one of you hopefully will be happy to know that I'm officially doing things that are going to be in the book, not just thinking about it, like I have been for the last couple of years, but I'm actually running experiments that are going to be in the miracle of moisture management, working title. And actually, I'm going to use some of that information when I'm talking later about one of the questions people have today. What are you doing in the Hamptons grill you've been grilling?

No, I'm here with me.

Like how are you cooking? Are you cooking inside are doing you you're still doing outdoor cooking. We're not cooking, not cooking. It's another way to cook is to have other people cook. Some people's favorite way of cooking is to have other people. Yeah. And Matt, presumably you're still in the Rhode Island.

Yeah, but mostly my hosting my mother in law whose favorite way of cooking is to have other people cook. So I've been doing a lot getting a kick my own mother, mother in law out of this house so that we could do the show, and you wouldn't hear her. So

that's a strong move. And I mean to say that I feel I should say thank you. Yeah, I feel that we're tight enough that you can use me Anastasia as inexcusable. Hey, look, a look up. Mother in law. It's not me. It's these other jerks are gonna kick you out. So you gotta get out. You can use me.

Also, they recorded other they recorded other episodes. You know, 1pm 2pm 3pm 4pm it's scheduled all day. You have to leave.

I think Miss Darcy and I are fine being the bad guys for this. So he missed us here you'll find? Oh, yeah.

Hey, wanna hear something weird? That happened this morning when we were biking back from the beach. I was saying I was talking about how a lot of people believe that Prince is around them, you know, like his ghost. And then I was like, I don't really understand it. And then boom, a transformer, like burst and the power lines, like, started shaking and everyone freaked out on the street. It was crazy.

I didn't see that. Yeah, but okay. That seems like, that seems like an amazing coincidence. People who are listening, tell you realize the fact that about 90% of what Anastasia says, for the past month has been this thing about prints. So 90% of the time,

90 off here, right? That's exactly Any, any,

any any silent break that you have, like, if you're just sitting there with Anastasia, and there's like maybe like, like, you know, five minutes of silence while you're doing something.

There's never you know,

she'll be like, she'll be like, you know, you know? This

Yeah, yeah. So, now we have proof. Well,

no, but I'm saying like if the average person right out of nowhere was like, You know what, I went on the internet today for the first time in my life ever, and I've never thought about it before is all of these celebrities who feel that they that Prince is haunting them? And then and I think that's a load of malarkey. And then boom, I think blew up. That that would be a coincidence for the ages. You know what I'm saying?

That's basically what happened this morning is when

I'm happy to believe.

Thank you. Try it. Try it like talk to your mother in law about it and see what happened. Yeah,

Stassi also says that among certain people there is and I didn't realize this, but it's also a plotline in the most recent season of billions. Millions know the the what so like the birther movement is that terrible thing with you know, we all know what that is but what's the equivalent movement call for Stevie Wonder can see there's an equivalent terrible and and that is also as a joke making the run of the celebrity things and was recently featured in billions. So like, you know, that one's never gonna You're never gonna get anything

the people on billions said that Stevie Wonder can see

though they mentioned it as a as a crazy like birth or like thing it came up like two three times. Yeah. Wow. Yeah. People Stevie Wonder cannot see. Like, I don't even know where that came where that comes from where it is that crazy

thing. A lot of the

important thing is is if someone in the stasis family also shares with you but OG OG Weibo for any of the way before anyone else was talking about it way before this was a thing. There's a person anastasius family who's been like, hold me like that dude, who also

I think in princes book or somebody's book, he says that he thought that Stevie Wonder could see because at the Four Seasons Hotel in some country, Stevie walked straight to the elevator after checking in and press this floor. And someone was like, we're moving Prince was like, how did you do that? Or how does he do that? And Stevie's like, I've memorized all the layouts, or all the four season layout hotel, hotel layouts are the same, so I've memorized it, and there was like,

not to mention, I mean, elevator, go Dang. You know what I mean? The elevator goes down.

But still Dave like, I don't know. And here's another thing how do you find you know what Stevie Wonder

probably doesn't do walk by himself nowhere the

famous thing was that he was walking by himself I

know entourage Stevie Wonder had no entrepreneurial Swen princes

ghost comes back to me I will ask if there was an entrepreneur. I'm also

gonna say that not every, you know like ground floor of the four seasons like they can't all have the same layout. I believe he's blind if that seems a little a little far fetched

wants to believe it's a freaking fact. What happens nowadays, like in this kind of post truth crazy world that we live in? Do you get legitimately that what

the Atari yet?

Oh, no, that's just a fake. That's a fake. It's like, mustache and I got fooled years ago, by a fake ad where someone knows, like two years ago, isn't it? We got we got fooled by a fake ad that someone did. In from the 70s of Stevie Wonder younger, much younger Stevie Wonder, ostensibly advertising the Atari 2600. And but it was funny because we thought it was real at the time. And we're like, I can't believe the 70s were so horrible and offensive. Yeah, they would let him do this. And yeah, but it's all fake. Anyway, so but you can go back.

We had sent it to people being like, Look at this. Look at

this crazy thing. And they're like, I knew we could see. But although the the premise of it is that he can't see. But the point is, is that I can't believe that we live in a world where John seriously has to say, I believe that he can't see. Right? I mean, like where so like, this crazy freaking theory has enough legitimacy that you actually have to take sides. You know what I mean? I believe the sky is blue. But you don't know. No sky blue sky is blue. You know what I mean? It's like, Earth round. You know what I mean? Like round ish. Mostly round.

Because in December. Oh, no, it was Jack. It was Jack who saw him walk into an elevator? Yeah, yeah, that was a thing. It was who? Shaq said Shaq the basketball player. Yeah. Yeah,

he told that to Prince and admitted and Princess man. No, no, no reading Shaq's memoir.

No, no, no, Shaq said it on inside the NBA that show. And he said, I'm gonna tell you all a Stevie Wonder story, but you're not gonna believe me. And then he said, we live in a building on Wilshire Boulevard. You park your car in the valleys down there. I'm already in the building and come coming through the lobby, the elevator door opens and Stevie Wonder. And he says Hey, what's up shack? presses the button and goes up. And he was like, how did he know it was me?

I mean, I don't know. I don't know. But the explanation is probably memory of this.

And you know what IVs in also said on this Stephen Colbert show. What y'all don't know is that Stevie can see it's just an act. Even fellow music icon Lionel Richie believes that theories are true and express this on the Kelly Clarkson.

Kelly Clarkson as a show. This is all ridiculous. Anyway.

I feel like they were all just hanging out at a party together at one point and then they were like, hey, you know, it'd be hilarious if he started the puppet. Yeah. And Steve was like, Yeah, go for it sounds awesome.

Steven, wonderfully saying like, Whatever, man, you know what I mean? Whatever, you know, I don't know. So ridiculous. The whole thing is so ridiculous. I mean, I can't I can't I can't I can't even let's talk about cooking. I can't I can't I can't eat this file this on a on a on I can't even question that I have for the cooking issues, people out there who are listening. This is my question where I get to ask it because it's not anywhere online that I can find. So this is one where I have actually attempted to Google the answer to it. I asked the manufacturer of the equipment, right. And I still was not able to get a satisfactory answer. So look, nowadays, it used to be that, you know, when I was working at the at the FCI, that the holy grail of kitchen scales was a kitchen scale that could do a large amount, let's say like 10 kilos, but do it to a relatively accurate level, let's say a 10th of a gram. Right? And I found an old one, and I bought one and Niels Norton you know who was running the school the time he bought one personally, they eventually broke and I didn't have them anymore and the main problem with having like a very fine accurate one of the main problems of having a very fine accuracy. And, and a large weight range is that the larger the weight range, usually the bigger the plate that's on the scale. And the plate on the scale. If you try to do things that are very accurate, like, you know, hundreds of gram, let's say, air currents in the air literally move the thing around, and it's hard for it to be super stable. Now the other thing that it changes, the inherent accuracy of the scale is what's called the the A to D, the analog to digital chip. So what they're doing is, is that as you push on a scale, there's a little thing when you when you push on it, and it's changing the resistance of a it's a force, you know, the I got the word for just when I'm a hip aways changing the resistance, it's putting a voltage through and it's measuring kind of this very tiny voltage change, and then converting that into the weight. And so an add chip, something that takes that analog signal and turns it to digital has a certain range, right? 24 bit, whatever it is. And so the minimum amount that you can read is limited by a the signal to noise ratio, like how good is the is the circuit and be by how many digits it breaks the scale into. Alright. So usually you can't have a large plated scale that measures things that are very accurate because of the wind, the Add chips have a certain range, which limits the limits it and also even if you have a range, the larger the range, sometimes the longer it takes for something to settle out at the right thing. So some scales are slow to settle, they take a couple of seconds to settle, whereas some are very fast. Okay, so that's the background. Now, nowadays on Amazon, you can go buy a five kilogram 5000 gram scale that does a 100th of a gram right point oh, one grams, so he can do drugs and hydrocolloid. And also like anything up to, you know, 1111. But what's five times 2.2? Let right 11 pounds, right. Which is awesome. And you can get them for like now like $125, if you go on eBay and get the factory seconds from the same company, shipped direct from China, you can get it for 60 bucks. Now, they sell the same scale as five kilograms, all the way down to, like 600 grams, so almost an order of magnitude difference, they all look the same. What's the difference? Right? On the on the flip side, I bought for myself a 30 kilogram scale. So I can measure co2 tanks, I can measure 20 pound co2 tanks, without a problem, I can put my oven on top of it my brother's my Breville Arab and on top of this scale and weigh it with the food inside, get this to the 10th of a gram. Now, I have a 30 kilo and this same exact scale with a 10th of a gram goes from 30 kilos and you can buy one with a with a weight range all the way down to only five kilos. Right? So what's the difference? I said to the to the manufacturer between the five kilogram and the 30 kilogram they're like, well, you should always get one that measures a little bit more than you need. I was like no specifically, is there a disadvantage to getting the 30 kilogram one as opposed to the five kilogram one? Or am I just getting a giant freaking bonus of being able to measure more they wouldn't get back to me. So I even I wasn't even that vague? I said is it is the 30 kilogram slower than the five kilogram one? Is it technically less accurate than the five kilogram one? Is it? All these things? And no response? So if anyone could tell me why, if it's the same price for 30 kilogram, and the same accuracy, and it's all the same scale, the blank the outside is all the same. What is the disadvantage of getting the one I got anyway? You guys have any ideas? No idea? No. One disadvantage I can think of is that you have to order a much larger calibration wait to calibrate the big scales. Anyway. This is in from Reuben WTF on Instagram. You think that means that this person's name is Ruben or they know someone like Ruben and the like yo Roman what? You know what I mean? Like that. What do you think it is? I

think it's their name is Ruben.

But then like their WTF being themselves. That's like when I wake up and I just I wake up I look in the mirror I'm like, oh like that?

Yes.

Yeah. All right. QUESTION I'm making peanut milk in quotes for a coffee shop and it tastes great, but the issue is the shaking before us. I tried using sunflower lecithin in liquid at 1% but it keeps separating. The recipe I'm using is 120 grams of roasted peanuts 2.5 grams salt 30 grams sugar 10 grams of sunflower lecithin 900 grams of hot water. Make the peanut butter with all the ingredients minus the water mix the water filter through a milk bag that was also my nickname. What else can I use to keep it as a homogenous mix? Thanks love the show uh sorry to hear the bad news about the bar you and me both Reuben. So what you want to do is use the same product that I have in liquid intelligence for doing cold Buttered Rum and for oranges and that is take Lloyd to 10 s so in something that is going to sit for a long time you need not just an emulsifier soy lecithin is an emulsifier but you also need a like a light thickener slash stabiliser right. And so, the tick loi to 10 s which by the way is available now from modernist pantry they in fact, they have over 10 of them in stock I looked this morning, right tickled boy to 10 s is a mixture of gum arabic from Arabic, the emulsifier, and Xanthan, which is the the stabilizer and thickener, and I would use that at about a percent and a half. Okay. Now, if you don't want to buy or you can't and by the way, I would try it without the lecithin since I don't know how the lesser thing will respond with the takeaway is probably be fine. But I would try it just with the tickle Lloyd first. The advantage of gum arabic to emulsify these things is one I know they work I know it works. And two, it also keeps its emulsifying power over a wide range of temperatures, and also a wide range of dilutions. So if you can't get the TIG in the in the Xanthan is like they're just it just stabilizes the whole thing, not from an emulsification standpoint, but like literally by making a very weak jail so the thing doesn't separate out. And those things shouldn't have to be shaken more than once every day or two. And then if you if you want to increase it, that longer, you can add a little bit more. The nice thing is that if you don't want to buy two tenets, the substitute that I use is a nine to one, right mixture of xanthan and Arabic So that 1% of this stuff 1% of a nine to one would mean that you're using 0.9% of Arabic and point 1% of Xanthine. Now, at the rate I told you to use it one and a half percent. You're looking at about 0.15% of xanthan all day, which is thin, it's not going to get it all gloopy. But the nice thing is, is that you can keep dumping Arabic and it's not going to cause too much of a problem. So if you want it a little thicker, it's not going to hurt you on like a normal hydrocolloid to go up to 2%. If you need it, you know what I mean? And that's going to be about point 2% Xanthan, which you don't really want to go above point two 5% Xanthan, especially with all that nut stuff. It's gonna get start getting snotty, but that's what I will go ahead and do that okay, answer. Yeah. All right. And if you're getting the Arabic don't get the garbage Arabic get good Arabic and get good Xanthan, you're better off just getting the one from Tikka Lloyd because it's a you know, that you can get on a monitors pantry. I mean, it's quote unquote expensive, but you're not using that much much of it. And it's pre mixed. And they're very careful about matching like solubilities and the grind sizes and keeping the powders together so you know if you can and you can go to monitors pantry and just get the actual ticket Lloyd 210 or 310. I originally used to be 10 but now they they're pushing to 10 for it. I would do that. Less hard. It's always less like when you're running something it's always this thing. Do I do it myself and potentially eff up and then lose more? Or do I spend a little bit more and save myself the heartache and save the heartache in this case? This in from Seth Mac Fie on Instagram. I've been dying to find your lemon preserve recipe so I can recreate the Coursera cocktail. Now that I mourn the loss of existing conditions I got to know can you help someone out? PS have made your gin and tonic famous on the Jersey Shore clarified lime and all well. That's nice. I haven't been to the Jersey Shore in years it starts you ever do the Jersey Shore thing? You're never good on a BART Barnegat Light Is

that a compliment that he's making on the Jersey Shore?

I love the Jersey Shore. You know I lived in Jersey for a long time. Look, I never watched a TV show. So my idea of the Jersey Shore isn't a TV show. You don't I'm saying? Did you used to watch that TV show? Nope. Anyway, I you know like there's a lot of fantastic communities on the Jersey Shore. Friend of mine used You have a house down in Ventnor, which is just south of Atlantic City. Like Like, just like past the boardwalk on the beach. In fact, I lost my wedding ring in the surf there one time in in the early 2000s.

Whenever the loses his wedding ring, he is convinced that women are checking him out.

I've never said that in my life. Yes, you I have never once said that. I have never once said that,

how could I make that up? I remember that. Like, you

know, you, you said that. I was like, I don't like to go around without my wedding ring doesn't equal that. I think people are checking me out. I have never thought that anyone has ever checked me out. Okay, first, first of all free. We're

out. We were doing and first of all, not in town. And first of all,

I believe the first of all, I believe the opposite of what you were saying. I believe that nothing gets you checked out more than putting a wedding ring on you. Okay? Because it's safe. People can look at you. If you're if you're if they know that you have a wedding ring on or they're they're weirdos, I believe the exact opposite of what you're saying. Anyway, I have lost my wedding ring an inordinate number of times, without ever taking it off my hand. I have lost the wedding ring. That

was my confusion. So how do you do this?

So I've never removed I shower with it. i i You know, I've never removed my wedding ring. The first wedding ring I lost was I had just gone on as we spoke a couple of episodes ago on the lunch diet. And I went from my getting married weight, which was, you know, like 190 or something down to 155 pounds. I was like, super thin. And so my hands got smaller. I went into the ocean. And it just, it just washed off my hands it like the water was cold. This was in Ventnor. And it just came off my hands. I came out of the ocean with no wedding ring. The second time I lost my wedding ring. I was doing a sculpture and it got crimped, it got crimped, my wedding ring was gold at the time, and it got crimped around my finger. And so I had to go get it cut off at the hospital. And then which is why I no longer wear gold. I switched to stainless steel, right? Because while he do frame my brother in law, he was like you gotta you gotta go with a stainless steel because it's chef's metal. It's the chef's love of stainless steel. So I have a stainless steel ring. So I switched to stainless steel. That one. I don't know what I was washing dishes. There's two there's two things I was washing a lot of dishes. There are neurons and tales of the cocktail and that same day, I had to like wash my hands in a trough and milk a cow for a William Grant party. We were all milking a cow. I don't know why we were milking a cow. I think they were making Ramos's or something with right out of whatever. And I looked up at my hand wedding ring gone. And so I'm on my fourth one I hope this one stays on. But anyway, yeah, it's unbelievable how many times I've lost this thing considering I don't take it off

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We have an answer for your scale thing in the chat.

Do that and then I'll talk about the misery of lemons. Okay, yeah.

Then Graf just wrote in the scale thing could be bidding. This is common with electronic components like CPUs. The idea is you build a bunch of something and test them some perform better than others and you give them a better rating and sell them for a higher price but you can still sell the lower performing ones for a lower price. I don't know enough about load cell performance characteristics to be sure but I bet some are active enough percentage wise or sorry accurate enough percentage wise to do 10 kilograms by point one gram while others have a higher percentage error and thus can only do five by point one or even one by point one. It's better to bin them appropriately and sell them for a lower price than toss them in the trash.

I believe that that like but the strange thing about it. And that's possibly true, the strange thing about it is they're all roughly the same price, which means that they're just not following their own logic, they should take the 30 gram want the 30 kilogram scale or the 20 kilogram scale. And they should charge me like four times as much. You know what I mean? Like, if they can do four times what the other one can, they should charge me more, and then only the people who need to measure that much would spend the extra money, right. By me, I believe that that's true when they're making them. It's just so weird that they don't, in fact, charge more, right? There's a slight window on eBay. So what you're doing on eBay is you're, you're you're buying the last rev, instead of the current rev of the scale, you're buying the last rev of the scale directly from importers in China, same exact scale, same factory, right? And literally, like the one that does 10 kilograms, is like 58 bucks, and the one that does 30 kilograms is like 62 bucks. Right? So it's like, hello, you know, it's like, why would I? What if there's no price penalty? Why would I ever go with the with the lower one? Anyway, it is true. As I said, the calibration weights for 30 kilogram scale are a lot more money. But whatever. Wait, so we're talking about to preserve lemons. So with preserved lemon, the triple preserve lemon is first find the preserve lemon that you liked, the one that we used, both at Booker and DAX and an existing conditions was the quote unquote, Moroccan preserved lemon, that is made by Colossians in house, right, so my memory serves. It's got a little bit of a couple of saffron mcgillis in it, but it's mainly just preserved lemons with salt, and not a lot of other like extra spices and whatnot, none. In fact, I think I think they had a couple of springs as half from it, but I can't remember. So it's just that and then with the liquid, and the entire lemon, the peel the white, the pulp everything, blend the entire thing into a chunky paste, right, then And the trick here is you don't want to fully clarify, you're not going for a full clarification. So you do just SPL right. I don't think we used D one and D two on it. But if you do only do one round of it, don't do two rounds, because you're not trying to get the thing completely clear. You're just trying to spin out like like a lot of the chunky solid stuff so that it's thin enough to pour but you want it to remain cloudy, otherwise your drink won't have the right body and then just put it in a centrifuge. And you're good to go. And that's the that's what we used. And I don't have the spec off off the top of my head but it's a split based meat which I should because it's it it was my favorite drink to order and one of my better specs I've ever done but it's tequila. Then simple dry on the simple side. I think it's like two I think it's two and then like half of simple and then it's a split base on the citrus. So it's a half preserved lemon, half a lime juice and then spiciness so spiciness of your choice. The original was with Hellfire bitters, you know, I think it was 10 drops the Hellfire bears shake. Oh, it wasn't a full two ounces though. Hmm, I'll look at I'll look it up and give you the full spec you might already have it because I forgot we made it smaller because it was so salty. And then we served it with the with the pony of Miller the champagne of beers. I look it up, but not right now. Okay. Jeremy writes in Hey Dave, love the show inspiring me to try new stuff and fusing vodka with juniper berries etc. which is aka Jan if you distill it. Dehydrated lime slices is the question. The first time I dehydrated lime slices. They turned out purple and got a nasty medicine smell. And the second time they seem to stay clear and smell good. I remember seeing the purple smelly type in a bar before the apocalypse had any idea why the purple stank happens and how to stop it. Thanks. All right. First of all, Jeremy instead of calling it a nasty medicine smell you should call it like an awesome complicated fermented note. And then if you call it that, well that's a huge win and everybody wants it right if you call it a nasty medicine smell right on your menu you're like or if like you're serving someone you're like this has a nasty medicine smell people gonna be like yeah does if you're like tell him it's awesome. Uncomplicated fermented, they'll be like this is awesome. Uncomplicated fermented, just a little trick for you. Secondly, I don't know exactly what's happening, but what I'm guessing is happening is that when you're dehydrating it, your rate of dehydration is not fast enough. And you are actually converting it into what is known and you can go look this up as a black limes or Lumi. So if you look these up, they're dehydrated, citrus lime, and they often go have different degrees of purplish brown and black. And they're used as a spice when you pine pound them and grind them up in many cuisines, especially in the Middle East and North of Africa. And so you should, that is what that's typically used for. So I'm guessing if you increase, you're not necessarily the heat, you don't want to cook it, although that's probably not going to make it turn, I would say just increase the rate at which you're dehydrating. And that's going to help but check out uses for black limes and Lumi and see whether see whether that's that's what's going on. If you want to look up black lines in general, I recommend the article mechanical processing and temperature effect online shrinkage by a few Davi wherein they describe exactly how to prepare your own black lines. Okay, was that a okay? Okay, answer. All right. Steve noon, as we know him the fish poet Hey, stars, can you pull up somehow? Or John, can you pull up the fish poem? Because I need to hear it again. I'm feeling did you? Did you guys see, today, a bunch of studies came out about depression rates due to COVID. I mean, it's just I mean, we

grew, okay, you, you read it? Nobody's depressed during COVID?

No, no. But did you read like, like, between 18 and 24, this study, and this is unbelievable. But like, one in four people between 18 and 24 have had serious suicidal ideation. I mean, like, much, I knew it's gonna be bad. But I kind of didn't think it was going to be that bad. So I think also John, towards the end, I know, especially in our industry, a lot of us were hit with our jobs. And especially if we're in hospitality, not being able to provide that hospitality, or have that human contact at home is really, really, really difficult. So at the end, I think we should put out the, the suicide prevention hotline number again, and just remember that, especially if you're young, this is what I've said, so I was thinking about this, the younger you are, right, the bigger a chunk of your life, this is, and the less you can see your way out of it. Right at 49. This is terrible, right? This is awful. And from a social standpoint, this is the worst thing, you know, ever, right? But at 49, it's still a lot shorter than it is for my son who's 18. Right, where this is a huge kind of chunk of their life. And so it's a if you're young, remember that, you know, just remember that this is finite, this what's happening here is finite, you know what I mean? And if you're older like me, just remember that people who are younger won't necessarily see it this way. And so we'll put out that and just watch out even though you can't physically be with each other right now, you should be watching out for each other. I couldn't believe those stats when they

came real quick. I'm just gonna mention the number now. And something else like that people don't have to wait till the end of the episode. If you are feeling that way, call 1-800-273-8255 800-273-8255. That's the National Suicide Prevention Lifeline. And if you are in the industry and just looking for resources, you know, to help you out with this kind of stuff. There's a great Facebook group called chess with issues that's run by cat kinsmen. And if you look up cat kinsmen, she also has another tremendous amount of resources out there. So yeah, you're definitely not alone. And there is help.

Yeah, you're you're you're you're not imagining it. You're not at home. This is a terrible time. But I mean, you're not alone. But this there there, there are people that want to help you. You can be you can get help. Please do. And please, those of you that, you know, aren't feeling this way. Please look out for people, because it's a lot worse now than it was six months ago. A lot worse. Okay, now, do you have the fish calm to make me feel a little bit better? No.

Oh, are you feeling grounded? Yes. Ready? It is not about I had sushi from a chef who developed a technique for aging fish. I got to try some of this and amberjack Kampachi

Oh my God is so good. So good. And the

best poems I think I've ever read. And I'm a poetry major from

Stanford. Yeah, it can you give it to me one more time.

I had sushi from a chef who developed a technique for aging fish. I got to try some of this. And amberjack Kampachi.

So good. I

need I need permission to put that in the next book. Or on a shirt or on a shirt or like but like you know how like, like, okay, let's be honest with each other. You know how people put the A little poem at the front of the chapter. Yes, today, right? Yes. How often do you understand why that poem was chosen? Or understand anything about it?

Well, you I read nonfiction. And so usually it's tied in also like a lot of biographies, but little poems, and it's usually tied in.

I know, nine times out, don't you most of the time you understand exactly what they're getting out with the poem. Yeah, me, not so much me. And maybe I'm at like, 60%, like, 40% of the time. I'm like, that the meaning of the poem is ambiguous to me. And then I have to read the chapter to figure out what the author was thinking about that poem, just confuses the hell out of me. But this poem, I believe, everyone understands the meaning. Ambridge. Genius, genius work. So Steve's question was, every year I throw a thanksgiving for friends who can't be with family, and I'd have 20 or 30 people over this year, I'm trying to brainstorm what's possible for for doing a socially distance Thanksgiving,