Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves, we're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

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This week's meat and three is all about food branding and identity in 2020. The Good, the Bad, and The Ugly.

Everybody has some all your product in their pantry. So obviously the biggest kind of loss from all of this is the students really working with a brand that they're very comfortable with that they're very familiar with.

I'll be honest, I was completely floored. I was very surprised that a company, especially in the current climate would backtrack out of a commitment to address issues of racism.

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

Or cooking issues. This is Dave. Coming to you live from the Lower East Side of Manhattan. We got John in Alpine, New Jersey. How're you doing there in Alpine?

I'm doing great. Thank you good memory, by the way.

Yeah, yeah, we have. We have Matt Of course he's back in Rhode Island around this permanently in Rhode Island. You know, what are you forget? Are you coastal Rhode Island or interior?

Yeah, no. 15 minutes from the beach walking.

Nice. And my son Booker has been waiting here because every week he waits in horror. Part of the problem of doing this from home is that my son has to tolerate the intro and well some of our listeners enjoy the intro. My son does not anyways about Matt, you mean the one who was who took help take care of me during my seizure control. Oh man, he never took care of me like who took me home from school? No, no, no, Matt. Yeah, I don't think you've met Matt in person. No. Oh, you're thinking of Matt eKey the former director of customer service for Booker and DAX. Oh, yes, yes. No. Yes. No different man. Common Name. And we have Nastasia the hammer Lopez calling in from a moving vehicle now. Correct me if I'm wrong. I have done this show. From hotel rooms.

I have history show Germany.

Yes street literal street corner. I was sitting on like a street corner in former East Berlin in Germany. Never before?

Yeah, yes. The Late 80s

Late 80s early early mid cooking you She was early 80s. And it was it sucked. First of all, what I found out is that I hate doing it from hotel rooms, although I probably be enjoy it more now now that I'm used to being alone now talking to you guys over things. What's the difference anyway? hotel room? Well, because you feel, what's the word you feel? It's like, you know how when you go into a? Okay, I don't know whether you guys feel this or not. But it's like, let's say there's, let's say it's a normal time and you go over to your parents house or whatever. And they have two bathrooms, right? And so the one bathroom is right where everyone is. And they have that one bathroom that's like way downstairs and like behind to shut doors. And you're like, I'm gonna go use that bathroom so that no one can hear me do my bathroom business, right? And then someone else invariably when you're dating, they're trying to get your only 30 seconds of private time when you're with the whole family. Some rattles door. Yeah, yeah. But you all know what I'm talking about. Right? Yes, yeah. So So yeah, doing this doing the scream talk in a hotel room is like, in like having this conversation in a hotel room by yourself. Somehow you feel a little bit like you know, if you feel a little, I don't know constrained, you know what I mean?

I mean, doing the intro alone makes it like a 50% chance that the people are going to come talk to you and about five minutes into the show. So well the

hammer once forced me to do it on a street corner on someone else's request. In the United States, which was kind of a nightmare. Remember that Anastasia? She must be cut out she's gonna cut in and out because she's going from cell tower to cell tower. She can't help it. She's like, you know, she's a moving target.

I think she actually pulled over for that.

So here we were somewhere near we were somewhere near the what's the name of that? That place that wrecker used to run the wind? Wells Basspro which was like a weird it's, I'll tell you something, a mixture of the standard Bass Pro clientele and like, plus, you're like standard like East Coast Connecticut. Like plus you're like plus you're like the the crew from Bridgeport was like an interesting mix of people at that rate at that radio program. Remember that Anastasia? I love you buy. Oh, yes. I love you to book or buy? He doesn't I don't think he like he can't hear that you guys are talking. So there's no anyone else's here. But anyway, so. So Nastasia you weren't privy to this. So like, you know, you. You don't know anything about it. I don't know anything about it. When I have a morning call with John to talk about the state of Booker indexes customer service every morning. We can talk about that later. And he mentioned to me I have to go. I need to make my energy balls.

Yeah, true. Yep. So

please explain to us what an energy ball is.

So we lovingly refer to them as JOCO balls. Which makes it all the better. But it's cashew nuts that have been boiled and dehydrated. And so I told you Anastasia Dave, you know why that is but mattone the rest of the radio world they haven't so he also likes all the foods to be served at room temperature and the reason for that and the boiling and dehydrating of the nuts is to make everything as easy on the digestive system as possible. Sorry like same kind of principle where if you're really dehydrated you don't want to be drinking straight cold water because all the blood rushes to your stomach and it takes a while for the water to like acclimate to body temperature I guess and then like be better process so that's the idea behind this is so that his blood doesn't like rush to his stomach to deal with all the digestive stuff is blood can then instead be used to like go repair the muscles or you know, whatever. Other kinds of stuff. So that's that reasoning. But the Joker balls are the cashews from dried figs persimmons. Kido cacao powder, coconut oil.

What makes one cacao powder keto and another one not keto.

I have no idea. I think the fat content maybe I should pay a little more attention to that. I guess. I don't know. I need to not that I'm not taking this seriously. But I'm like similar to you Dave in a sense, if it gets to be like super healthy and focus like that I get to be a little dubious about things. So I guess that's what I've been thinking about the cacao powder but it's basically that and then roll them up into little like bite sized balls and roll them and shredded coconut. They're actually pretty good. And I don't know it's like his energy bars that he eats throughout the day, essentially.

And but you see you had one and you in fact enjoyed it.

Yeah, I would actually make this again for myself in the future. It's tasty.

Now did you do you Are you allowed to have any sort of V personal feel or flair? Or do you have to rigidly kind of like adhere to the energy ball spec? Um, we

can we can free flow a little bit last week when I was here I did some savory ones so I put some mushrooms in the food processor chopped them down and cook them down real hard roasted some carrots, put in some brown rice and a couple other things that I can't remember right now and then just made those little little balls and rolled them and sesame seeds are pretty tasty. Now Hey,

did they tell you guys last week about taxes dirtbag buddy Nico and his parents. Like they created this like amazing Shirataki farm on their in their upstate area that tell you guys about this? Yeah.

You told me about that. But not on the radio. Yeah.

Oh my god. So here's like, I have pictures. It's pretty cool. So like they I guess they had a tree that fell over and I'm not sure what they used as the nurse log for it. But they cut all of these pieces of tree into, I don't know, there may be like six inches across pieces. And like maybe like two and a half feet long. And then they are three feet long. And then they drilled a bunch of holes in them. And then they tapped in like the plugs with the with the shutter hockey, you know, stuff, you know, and then they just lay them up against this lay up against these other trees and this board. And man I've never seen they sprout like Mark but they're so huge compared to what you like. I mean, like, like, like coffee saucers, like big. You know what I mean? But what's weird about them is they have the same kind of thin stems that the commercial should talkies do. The stem was a lot tougher than I'm used to. So I took the stems off of it. But like, like she talkies thinner, right? But like the size almost of those like crazy oversized portobellos. Right. So I'm like, I don't know how these are going to taste. But they were fantastic. I mean, the stems a chewy, but the portabello is great. And she also this lucky. So it's basically it's, you know, although Nikko and DAX did like some of the drilling and helped her out. This is the mom's project. And she also all over her property has wild chanterelles. How crazy is that? Delicious, so good. You guys like chanterelles? Yeah, I love them. No, listen, I'm going to tell you guys something. chanterelles are sometimes, like eaten by by bugs, right? So if you look at the chanterelles sometimes when you look at the Shantou so I don't know if you guys can all picture a shanty? Well, it looks kind of like a like a, like a drop of water splash like a splash. That's like frozen and in orange. So you see what I'm saying? Kind of like a cross between like a trumpet and a water splash. Am I making sense here? Yes. Yeah. So a lot of times when you see them, you know, not the ones you buy. But like when you see them, like the center, they'll be like a little holy, like, what is that? And bugs have eaten all throughout that thing, right. And so well, I was like, I'm going to look at these things. Anyway. So I took them anyway, even though they had been eaten a little bit. Dish, talkies had no eating in it. And then, you know, so like, the, what I was doing was I was shredding them, almost like I was pulling them almost like string cheese. I wasn't cutting them, right. So I was pulling them almost like stringy cheese, and then rinsing them. And I looked under, I have a dissecting microscope, and I looked under them, literally, no hint of what had eaten them, like nothing was there, they were 100% Clean once I got the dirt off of them. So whatever it was, or whatever you see, odds are even if you see a little bit of damage and your Shantou might not want to give up on it because they were delicious. And I examined them thoroughly under you know, a fairly high powered dissecting microscope and was not able to find any living critters anywhere in it. So weird. So So there you have it.

John already talked about the nuts.

But well, he said he ground up his nuts and his energy balls you say what you say is nuts. He balls are filled with nuts. I

claim to have a reason.

I did. Yes. To make it easier on digestion. Yeah. Yeah,

I definitely was not gonna get into this. I definitely want the nuts in my energy balls easily digested, you know? Yeah. Let's not call the taste ball. It's called an energy ball. But I don't know if you can hear us guys. But John said that if someone handed them this and ate it, and then said Would you like another one again? At some point in your life? He would say yes.

Okay, yeah, I mean it's cashews and like dried fruit and cacao powder and coconut fat. Yeah.

Speaking of I know some of you out there have this problem and I'm just here to talk to you about it beforehand. You buy some nuts and that you said cashews is mine which one these these

Somebody on Instagram, send you a picture of a shop called Deez Nuts.

Now Yeah, yeah, he's right. Yeah. Well I wanted my, my old manager from Booker and DAX Deaconess. I wanted her to open a Deez Nuts thing that you know, she had other plans anyway. So like, a lot of times you'll buy nuts, right? For whatever thing you're doing energy balls, whatever. And then for whatever reason, maybe you're cooking doesn't use that kind of nut that often. So they just sit around. Does this happen? Any of you? Yes. Yeah. So listen, before you use those nuts that have been set sedated sitting in your kitchen for months and months and months, probably in an open container that hasn't been oxygen flushed and hasn't been revalued, right taste them. Nuts can go not just stale nuts can go rancid. Right? So like I dumped like I was making I forget what I was making. I was making something and I was like oh cashews would be good in this. So I went and I tried to FIFO it I took the oldest package open cashews I had in my house. I dumped it into the into the blender. And thank God before I hit go, I reached in and grabbed one and ate it straight cardboard straight cardboard rancid cashew,

but it wouldn't have if you have rancid peanuts. You can do the Reese's Peanut Butter Cups right? Could you make the same type of peanut butter that they put inside there?

That is an excellent point Anastasia, right Oh no. I don't know. I don't know also what kind of added fats they add. Because you know they don't add peanut fat to jack the fat you know they're too cheap for that. But maybe, maybe I shouldn't throw this stuff away. Who knows? Yeah, it turns out I'm a wasteful weasel as was

known John John Nooshin make some some be

having a very hard time hearing you.

What's amazing is I think she was speaking at a normal rate. And then the internet just like trailed her off like that. You're starting making some vegan what?

Nope, it's still just filtering through the tubes. The tubes. one word at a time

that Alaskan senators coming back from the dead with a series of tubes and it's not like it's not like what do you say? If you ever it's not like a dump truck or it is

not like a dump truck. It's a series of tubes. I don't know.

Sometimes you'll send an email it'll show up like a week later. At least that's what he said. Remember? Yeah. Full time stars. The internet was chopping you up like a mother

No, no.

She'll just so we know what John has been cooking matter Anastasia? Anything interesting any culinary highlights of the past week or we can have

a grilled some salmon last night. But the real highlight was using it for salmon hash this morning.

Oh, so did you pre cook? What size potatoes do you use in your hash?

Very, very small. Annoyingly small. So but you like do like dice to like, I don't know what that is less than a centimeter square.

So John, what would that size be called? It wouldn't be called a dice. It would be called a balloon was there you go. And this is why we have a francophone like you know chef cook working with this dice Mac it is a boon wise.

I don't know if I can bring myself to regularly saying I'm gonna have to start dicing on my guests.

Man, how come the potatoes are so much bigger than they used to make a brainwash? That pretty much have Yeah.

Yeah, absolutely. Because my French teacher, you know, in middle school never really got me there. So I have to dice these now.

Yeah. Listen, do you take them like all the way crisp and then throwing the salmon or do you have like a non crispy hash?

It wasn't it wasn't crazy, crazy, crazy crispy. But I took it pretty much all the way I was gonna take it and then I didn't want to overdo it on the salmon salmon was really nicely.

You ever cheap. Here's a good. So like I like by the way. For those of you that have never had hash before. What? Hash is delicious. Like hash is great. And everybody has a different style of hash and I like them. All right. So like, I like canned Hormel corned beef hash love it. Like in fact that was my standard. What do you guys wonder when you go to diners

slash corn. Beef Hash,

corned beef hash, um, corned beef hash to eggs, Sunny Side Up Ronnie rye toast, butter bang. Like that's like, if they don't have the right I'll do white. But like that's my standard and I know that they don't make the hash. I know it comes out of a can and I love it. I love it. Anyways, can hash the potatoes are soft because suckers in a can, obviously. But if you ever tried taking the potato pieces, doing them like, like, fried, like crunchy on the outside, like fried out. And then or if you want to do a simpler thing, just pre roasting the potatoes doing a little bit larger of a size potato roasting them off. So they're crispy on the outside, then tossing in amoebas. Yes, that's the way you like it right stars. Yeah, yeah. Now I'll sometimes do some stuff to my hash that Anastasia would stab my eyes out for. I have been known some times to put rosemary into it. And I know that Anastasia has some PTSD on rosemary and can't ever use it again and cook and by the way, I'm not taking that as an insult of yours towards Cesare she is you don't want to smell him while you're reading right right now, which is fair, fair. Hash. So did you attempt Matt to cook the salmon and the potatoes together at the same time? Or Did you at least in the name of all that's good throw the salmon in at the end?

No, I put the seminar on basically as I was turning the heat off and just like let it come up to essentially me for a couple years

now. Did you do you eat you're now you're eating your hash as a as a breakfast course or as a main I'm hash anytime a day by the way so I'm not no judgement here I'm just asking

ash anytime a day sounds very smart. But this was this was hashed with a fried egg and a piece of toast and some like side salad

what's what's what's your spring mix? What's your ideal fried egg?

Well, I don't I don't know how to answer that question. No

wrong answers here. How do you like your fried eggs? No, so many ways

I like oh, like it's hard

cooked hard. I need that. I need the yolk like oozing and saucing out my grid saucing out my hash. That's what I do. But there's no wrong

between that Yeah.

I like full running.

Yeah, I just want the weight to be set. And then the rest running. Yeah,

I you know, I like a poached egg on my on my hash too. Although I don't when I'm when I'm out. I never asked for that because the odds of someone can do a poached egg properly. me somewhere between zero and zero. You know what I mean? Like at a diner me? Yep.

It's our anniversary. How many years? Is it? End of August.

Geez, Louise. You can't pull this test on me a million years. Let me get some second. 12 I think it's 13. Ooh, Lucky. 13. Yeah. By the way, this is supposed to be the year that Anastasia and I actually have our business become a business that's

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where we talk about Disney princesses or you know I

mean we could talk about it if you'd like the Stasi has said to me, the Stasi said to me, that meant that the average everyone believes that every man wants to have all the Disney Princesses wants to go out with erielle as she has

Don't, don't don't give the answer because I want that to try. Okay.

Well, having no book Good. Okay, so I can say why you said Ariel was the answer. Yes. Yeah. Okay. So Miss dasya said that, that Ariel was every man's Disney Princess dream. And I was like, why no private parts. And she's like, No, no, no voice. And I was like, I was like, I don't know. I mean, as like, you know, he did actually fall in love with Ursula, the sea witch because of the Ah, she's like, Yeah, but she never said anything. She just was humming things. So I was like, man, maybe fair, maybe. Fair point. Rest us. Yeah, yeah. And so, so then she said, Who is your, you know, who if you weren't married? And someone said, you could try to go out with any of these Disney princesses? Who would you pick? And so then I think everyone everyone who is you know, would go out with a woman should try to figure out who their Disney Princess of choice would be. But like I didn't even the problem is, is that the star seems like you have to choose also based on their personality, and all this other stuff. And I'm like, I haven't seen some of the more recent movies. You know what I mean? A lot

of work.

Not Matt. Choose. And we're talking class.

Well, classics up to what?

Up till 90 until 2000. Like, Matt, you've seen most of them. Right?

Um, I pulled up a list to be like, who are I mean, I would go Jazz.

Know why?

I don't know.

Because I fondly remember Aladdin. Basically.

He's choosing for himself stars. He's choosing for yourself. Oh, sorry. I like Kelly's choosing. I would choose Jasmine. You're like

sorry. I meant for Dave. What do you see Dave?

Oh, um, um, I don't even know who is this? Who is

Jasmine? I think about Jasmine is she does have that tiger

Snow White. I don't know. No, no.

Come on. You know, I hate

very easy. It's very easy.

I got it on my first try, man.

Come on. No offense if you guys like that look, no offense if you're a Snow White person.

I mean, Bill has an army of singing tools is that it? Is that what seals the deal? Yeah, all right.

And and that she's put up with a with a beast. So yeah.

Yeah, her dad, dad's a crazy inventor with a bunch of kitchen tools, and can hang out with people that are otherwise unloved.

It's incredibly obvious and I feel bad. I don't feel like I've run a game. That's

my question was, if you could be any Disney villain. Who would you be? I know who I would be. Say it. Straight off. Now that the thing is, is that looking back? Wow, what a horrible racist movie that was. But when I was a kid, holy crap. I love the Peter Pan. I love Captain Hook. Like the back end. Yeah, sorry. Sorry, John. You have to be Smee if I'm Captain Hook, you ever be Smee? Great. smeary loves me smells awesome. You know what I mean? Yeah, but Captain Hook. If I one period of my life I tried. I was younger, obviously. I mean, that's always true. If you did in the past, I really wanted Captain Hooks coat to the point where I was going to try to convince my now dead grandma who was pretty good at sewing to, to make me a legitimate not some sort of BS costume version, but a legitimate Captain Hook code. I mean, it's just such a serious code the guy has, you know what I mean?

Remember when you had vs. Top Hat in LA for the Houdini bursts.

Alright, so the Stasi Lopez hired or bought, because we're not rich for this kind of stuff. We don't have excess money to spend on costumes, right? So the Stasi of buys like the that the outfits that you would buy if you were going to a party strictly to hook up with someone and then instantly throw the costume in the dumpster as you're making out in the alley. That's the level of costume that Anastasia buys for our events True or False? True, true. So she buys me a hat made I'm pretty sure out of US Women's pantyhose a quote unquote, top hat made out of like some sort of nylon does carded hosiery and for whatever reason, because I was supposed to be the the circus leader of this of the party that we did at in Los Angeles last year. And for whatever reason, I don't know if you guys know this has ever seen a picture of me, but I'm like, super pale, like super pale. So like, like I you know, I burned very easily. And when I was a when I was, you know, in grad school, I did an art project where burning kerosene sprayed all over my back. And I caught on fire. I've touched talked about this on air, but I had like, second and third degree burns all over my back. And so as a result, you can't see it, right? You know, if I were to ever take my shirt off, which no one has ever seen, and no one ever will. But if I ever were to take my shirt off my back looks normal, but I can't put it in the sun anymore. And so I just kind of turned into a person that where the sun never touches my skin, except for the backs of my hands. So I wear big hats. I wear you know, long sleeve shirts, long pants, and because I don't like I don't like sunscreen. I don't like the I don't like oils and lotions and whatnot on my skin. And this is the reason why I have to take huge amounts of vitamin D. So anyway, I show up in LA and of course the Stasi has rented a convertible because as one does, right, Anastasia? Yes. Yeah. And I don't have any one for some reason. I effed up, and I left the apartment early on. I didn't bring any one of my multiple wide brim hats that I have. And we didn't have the time and I wasn't going to go spend money on a real wide brimmed hat because they're expensive real ones, right? So to start, he's like, Don't worry, I got you this. And so she hands me this piece of women's hosiery that I have to wear in a convertible in LA driving around for like four days. At every light people like or like, nice hat. And then I had to wear it during the party is just a complete nightmare. I had to wear it while we were moving. It was my moving hat. Oh my god. So like, the Stasi and I didn't have the money to hire someone. So like we had a bunch of trash because it's a party, right? So like, the person was like, it was a huge hill that we had to roll the dumpster up. And the trash company was like, we're gonna leave the dumpster at the bottom of the hill. If you want us to get the dumpster at the top of the hill. It's an extra $200.80 bucks 80 bucks. Just ask us like, that's like a case a cheap Prosecco. And so she's like, we're going to do it. So then yeah, sitting here. Oh my God. Everyone was so hungover Jeremiah stone, the chef Jeremiah stone, the stars he was afraid he was almost dead in the pool the night before because he was doing the dead person float on purpose. He looked like something at a Sunset Boulevard floating around everyone completely wrecked. Mr. Garcia and I as our alarm goes off at six in the morning, we're like get up run in. I stick on my women's hosiery top hat and we're pushing this dumpster up the hill nightmare. Loved it right to us. Yeah, yeah. Anyway, that this was supposed to be the year that we didn't have to do that stuff anymore. People have accused us of enjoying doing stupid things like this. We do not. We do not. Anyway. I don't know how the hell we got on that. I don't know. Oh, here's some facts for those of you out there that have access to this stuff. Went to the New York Botanical Garden again this weekend for the like third or fourth time since they've reopened. And so listen, I'm going to tell you this a little bit in secret because I'm not supposed to have done this right and I feel a little bit bad about it. But like an interesting place to go if you're interested in herbs and plants. One is the New York Botanical Garden another one specifically herbs now is the cloisters either of you guys like the closer's Yes. Or Matt you like to closers

I love I love the courses all the narwhal room

so we're anytime anyone says narwhal now you have the b 50 twos going through my head now all I can hear is that guy saying narwhal in my head. Oh, God. I'll give me a second to get it out. All right. Now, what I love about the cloisters is the Aside from the like weird, medieval art and the fact that you know, we stole all that crap from Europe for no apparent reason and aren't going to give it back is that they have amazing like herbs and flowers. And so if you're very discreet, you can like rub the leaves a little bit and smell your fingers and I do this and I'm not supposed to write I'm not supposed to do this.

Alright, is that not? Okay?

I think as long as you're not like ripping the leaves off or anything like that, I think that's probably

okay. Every once in a while I will take us. Yeah, I

knew that was coming. Yeah. Yeah. See, when I took that rock from the Acropolis, you like lost your mind?

Well, yeah. First yourself and your family forever.

Yeah, yeah. You turned it from the Acropolis to the Acropolis. Good job. The Well, no, I mean, the thing is, is it's growing. I've taken a little piece of a leaf that it's gonna go up. It's not even like a flower where it's going to not like do it again for a year. It's like, whatever. It's bad, you shouldn't do it, etc. If everybody did it, there would be no,

the tragedy of the commons. Yeah, yeah. Anyway.

So if you go to the New York Botanical Garden, which is in the Bronx, they have a section called and I don't know the genesis of it, but whatever, whether they're going to the lady's border, you guys familiar with this section of the New York Botanical Gardens near the Enid hub, Conservatorium know, the lady's border is an area that is you like this play place? Right. So yeah, so it's laid out with a bunch of plants in a very dense fashion. What?

We're, we're definitely working with a pretty solid delay here.

Anyway, so there is a species of me I was aware of the of the species but I now I'm going to have to wait for the delay because I got to the Stasi. What are your thoughts on geraniums?

I can you am I not delayed anymore?

I don't know. What are your thoughts on geraniums?

There okay, I don't like them because they don't there's a lot of green and not a lot of flower.

That's fair. Anastasia, for those of you that don't know, is a flower person. But I'm not. I'm not going to tell you which flower she thinks are garbage in which one she doesn't because in case you get her flowers, I would like her to judge you. Thanks. I'm just kidding. Come on. Come on. So the I did not know this because I'm not a flower person. But what we call geraniums a lot of the time aren't actually geraniums, right? So like the things that are perennial that grill a lot in this area are actual geraniums, but the things that are planted in the ladies border are pelargoniums which for some reason we call geraniums who that Who the heck knows why. But and here's the thing that I did not know is that all these ones that are raised for flowers, which as you say, Anastasia don't make enough flowers for your taste, right? Did you know that that there's a huge subsection of them with scented leaves? Yes,

I do. I did.

I know. How come you never brought this to my attention? Because I thought you only care about trees. No, I care about things you can eat. You can eat them. I didn't know that. Yeah, so like, I mean, crazy scents like lemon rose. Like, rose like lime. They had one they're called filberts scented your geraniums. I didn't really get the Philbert. I mean, not that I get it like a filbert is like John, do you know or anyone? Is there any real? Is it filbert? Just like a jerky way to say to say hazelnut? Are they actually different?

I've never even heard what Phil did Filbert Gilbert filberts Yeah, it's

not sure. Would you say sherbert sherbet. What do you say?

I mean, it's sherbet. Okay, sounds spelled. There's no Yeah, back there.

I know. That's how it's spelled. But I've always my whole life since I used to order it in from the 70s on have said sure, Bert, like Burton, Ernie. Okay.

Yeah. But I guess when I was a kid, I said it that way.

I mean, there's got to be some reason that all of us grew up saying Sure, Bert, even if it is sure bet, I don't know. Anyway, point being that I want kiss anyone sell these. I've never seen these for sale as as an herb some of them had. This is where I said I ate a little bit of a leaf like not even a quarter of a leaf Nastasi just a little bit. And a lot of them have a little bit of a the aromas are amazing, amazing. Some of them have a little bit of a bitter aftertaste. I would love to try them in a nitro model cocktail to see whether or not that aroma comes through or to see whether it's possible to use them in cooking to good advantage. Yeah,

can you hear me okay?

sometimes and sometimes you this is what you sounded like. Can you hear me? Okay, hear

me now? Yep. There's an urban place in Connecticut that has these geraniums.

Really? Yeah, okay, then. It's a date. We will have to physically get caught Let's do each other we'll go to this place and we'll get some some herbs.

And we can go to Stanford to and hang out there for a little bit.

Well, where's what town? Is this herb without blowing up your spot? What town is it in?

And we'll never know

never know. We'll never ever know. Alright, let's get to some. I'm anxious to hear in the chat room or if any of you tweet me at cooking issues, any good uses for scented geraniums in food or cocktail. I'd be interested because it's not. It's not every day that a 49 year old person in the food business who cares about this stuff? Someone just hands them like a whole pallet of stuff that they've never messed over for. Yeah, that grows like, like at their doorstep. And you

can find them around to because my mother in law when I was down in DC for a few weeks in July, she had a few of them that she had planted in her garden, the aromatic ones. And was she using them? She was not using them for a culinary purpose. No, she

making

a potpourri. She was just enjoying them as plants.

By the way, does anyone still use popery?

What was the know? What is the use for popery? Really?

So in the 70s Okay, good. It did your mom's still like the popery, Anastasia. Oh, unclear. I'm going to say that you said no. Okay, so yeah, I'm gonna say she said no. What do you guys think?

It was? No, it was definitely now keep going. So

in the 70s, what you used to do was is you would get a bunch of theoretically aromatic and yet dried old stuff like old rose petals, like cinnamon sticks, close, like all kinds of leaves, right? And then it would be kind of brown. And then you would stick them all in a bowl. But then because you realize that all of their natural scent had already been gone. Because they had been picked some time like a century earlier and been stored in a warehouse. You douse them in like actual like aroma that you bought in a bottle. And that my friend is yeah, that my friends is popery. And it was huge in the 70s people like had bowls of it out. And you would just go in and be like, Oh, the potpourri. I feel like waiting to start now. You did do you did do the clothes started orange at Christmas time, right?

Yes. And we have a ton of parade during the early 90s. So you did have it? Yeah, but you asked my mom still has it and no.

But back in the day you did the popery. But John, did you guys do the do you guys do the close studded citrus for the Christmas time?

No, but my mom did up over here on the house until like the late 90s.

You see you guys making me feel like a jerk. Listen, I have to say like, here's some things I know it's not we're nowhere near Christmas time. I'm already kind of depressed about what it's going to be like this year, but like, let me just say now I am a fan and I haven't done it in about 3536 38 years. But the clothes started citrus I think is cool. I still think it's cool. Smells good.

Anyway, actually popery. Now that I'm translating if that translates to rotten pot.

pourri means rotten.

Yeah, bully. Bully boys pot bully is rotten.

So the Frenchies, we're making fun of us even back then, I guess. God, you know, God. Alright,

let's take a question or a question from the chat.

Sure. Take a question from the chatroom.

Hunt hunt, h u n d t said hi everyone beverage related question for the show. How do I clean a filthy old cold plate? The random person I got it from does not remember how many years ago he last used it. But does remember that the beer still inside is Bud Light. Can I just run beer line cleaner and stand sanitizer through it following normal instructions for cleaning lines or heated in an oven as well something else or just trash it?

This might be a good place to mention that John has visited the Budweiser factory and taken the factory tour.

Yes, but I didn't want to watch them clean anything that's not part of the tour.

Yeah, but But I'm saying if you saw where the Bud Light was born, right?

Yes, yes, yes. True. It is a really impressive factory.

Those places those places are insane. I went to the Millard wildfires in LA and they had vats, you know, watering vats that were like bigger than the annual production of the brewery I worked at. It's crazy.

It was like a college campus all dedicated to beer was insane.

Yeah, here's what I would do. Before you do Do any sanitizing and whatnot which by the way, the sanitize it depends on what you're going to put back through it or not. I mean, the sanitizing is to prevent for a lot, a lot of a lot of reasons, obviously. But I mean that, to me, the biggest thing is not whether or not it's sanitary. In the short run is, How bad does it taste and is it throwing off flock and throwing sanitizer in isn't going to take care of the fact that it's full of disgusting tasting filth. So, what I would do is I would just get some flexible rubber hose and hook it up to a hot water tap and just flush it, flush it, just keep flushing it to flush it, flush it, keep flushing it till it runs clean. Let it sit with hot water in it for like two, three hours, flush it again, put detergent in, flush it, put detergent in, let it sit, flush it, then if you want to sanitize it, go ahead. But until that thing, flush is clean. And until you can taste the water that comes out of it and not be like, gross, right. And by the way, not just water that is flowing through it at a high rate of speed I'm talking about. If you let it if you flush water through it, you wait like two hours, you come back and you turn on the tap a little bit. So that little bit trickles out. And you just get that stuff that was in the line. And you can knock that back and go clean, then then you're set. You know, but I don't know also throw away you have to obviously throw away any of the plastic parts that have been touched because the odds that you get those things completely clean are low. So like like stuff might be sitting in the in the washers and the flare washers because those are typically plastic so you might want to pitch those and get new flare washers