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 the Michigan charity committee representing 75% of the US grown Montmorency tart cherry production. With over 100 articles published in health journals stating the vast health benefits of Michigan's super fruit, it's best to choose the cherry with more. US Montmorency tart cherries, they're available year round dried frozen canned juice and concentrate. Learn more about the wonderfully us grown Montmorency tart cherry at choose cherries.com Hrn is offering complimentary business memberships to 50 Black indigenous people of color owned food businesses this summer. The deadline to apply is July 31. Each business membership a $500 value is an advertising opportunity that will allow businesses disproportionately impacted by COVID-19 to connect with hrs listening community and promote their work to apply and review the terms and conditions go to heritage radio network.org/bi Z

Dave are on your coastal communities coming to you live from the Lower East Side of Manhattan. We got the Stasi Lopez waiting for her exterminator to show up in Stamford, Connecticut on Long Island Sound. We got Matt in his Brooklyn, Booth booth booth booth and we got John chillin in Murray Hill. He still is not figured out where Murray comes from my correct.

Did it was a shipping merchants last week. Yeah, what else would you expect them?

A shipping merchant?

Yeah. Robert Murray. mercantile family that settled in there in the 18th century.

Yeah. Anastasia wants to know what they ship.

Yeah. And can we protest them?

Let's go. Alright, so yeah, yeah, I don't know if this boring shipping merchant is boring.

I'm looking more up. I'll let

you guys every merchant does feel like it's a Wikipedia entry that's been edited to obscure reality.

Yeah, yeah. Shipping merging is like the modern day what do you do? imports and exports? Yeah. Okay. The the other name thing that John was supposed to look up is why in English, Dutch is slang for crappy

that I did not look up I didn't know that was assignment for

for that? Yeah, well now, you know, next week Yeah, cuz I don't understand it like Americans traditionally don't have anything against the Dutch, right? So it has to be something about it has to be something about Germans it has to be like a bastardization of the word Deutsch. Right.

I would think so. So strange

news. I know John knows about this. I don't know if Mr. Garcia is yet aware, because she does not follow the food news. My Correct.

I do.

But you do. Whatever. I asked you a question about food or person you're like, I don't know. I don't care about that.

I mean, I know about restaurants. But what are you talking about?

Yeah, well, the French Culinary Institute now the International Culinary Center. This is the strangest one I was not expecting. This is merging with ice.

You. What do you say? You had told me that?

That's not possible? Because I learned this morning. And I haven't spoken to you today.

So maybe I learned from somebody else. Yeah.

So. So for those of you that don't know, here in New York City for the longest time, there have been two major I mean, there's lots of cooking schools, but there's been two major, like cooking schools. Now. If you're not from New York, you might think that, that the CIA, which is not the spy Corporation, the spy thing, but the set is whatever the CIA stands for the Culinary Institute of America. They are in New York State, but they are not anywhere near New York City. When I say not near I mean, nowhere close, like how far away how far away is Hyde Park? Guys, you guys even know?

What, two hours,

something like that. And so and the CIA is a college. So it is a like it's a regular college that is culinary. But it's college. Whereas here in New York City, we had to what are called vocation they were technically vocational schools. Right. So you had the French Culinary Institute, founded by Dorothy Ken Hamilton. That's where I was the director of culinary technology, where Anastasia was heir apparent and cooking issues. Blog Meister, and what's it called? Internship? Program Leader, right? What do you have an actual title there? I'm just making all this up. Just give me your job description.

No, you said nobody needs titles. So

true. It's true. That then you made up your own title was heir apparent, but that's after you left the FCI. You made that up? And yes, it was who made that up? Anyway, so we were there. And sometime while we were there, they took on Italian. So the French Culinary Institute was founded, I don't know sometime in the 80s by Dorothy Ken Hamilton. And it was you know, she got this amazing group of chefs. I'm sure most of you already heard the story for me. So she got on siag siag became the dean and he was like old school old school. Frenchie French guy. Hilarious. I love I love that guy. Like I worked for him. He always kind of like would give me side eye because I wasn't you know, classically Frank train. But he also was very generous to me with his time. He was at Lussier for a while leucine was his that which say swan is say say that with a nice French accent there, John. Yeah, that's one. And you know, a couple other places actually also the chef, I think, at the at the 51 club for a while, which is weird, right? Like way back in the day. That's what it's called right 51 Club. Anyway, so he was this kind of the guy he would walk around, and like just kind of say crazy things. Like I remember one time, I met with him early on, and I just washed my hands. And he made me kind of shake his hand. He's like, shake my hand. And then my hand was still a little wet because I hadn't dried it off. He's like, ahead of that. Ahead of that. And I was like, Yo, man, so that's from that on? I've never shaken someone's hands in a professional situation. It's always elbow or fist bumps always. 100% of the time.

Is it a dog? I thought it was a dog before?

Yeah, major has decided that he's gonna wind the whole time.

Could we is there like a treat? We can give him something?

I'm glad he can't hear you say that. I believe there is not would you like me to check?

I mean, maybe he started doing 100% of the time.

I mean, this is like, you know, Anastasia thinks it's, you know, cute when other people have their real life. Corona stuff happened. I was like, I'll see. Give me one second.

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And we're back. So he also told me his story like I want to say like old school old school French guy. And he would always he's the guy that I think I said on the air got real mad at me because I wanted some I wanted some mustard with my country style pate. And he literally looked at me almost spat in my face and was like Americans, I was like, hey, ho I like mustard with my country style pate. Can you hear major? I'm a DAX tried to take him into his room, but I can still kind of hear him.

Yes, it's a lot better. So

here's what happened. People trying to tell you about the French Culinary Institute, which is merging, it's gonna not going to be its own thing anymore. Instead, I'm talking about so last night, that my kids walk the dogs at night and I walked them in the morning right? After you walk them in the morning, then you feed them now. Last night, they gave the dogs the last of the food. Did anybody tell me that we were out of dog food? No, no, no, no one told me around. So I didn't realize until it was too late to go back out and get some this morning that they are out. So major is just pissed that he has not been fed. And they I guess this morning because I heard Booker, give the dog some treats, gave the dogs the last of the treats. And so there's nothing to even temporarily bribe them during the radio program. So if you hear some squealing and scratching, I'm not abusing the dog, the dogs just mad at me and letting me know. All right. All right. Yeah. I'm going to stop talking about that now. So he also told me a story once where he was growing up in so I was asking Chef siag about game, right, specifically, things like Woodcock and grouse. And everyone hopefully remembers the story where I was spitting buckshot, and rancid Woodcock guts all in the stasis face. Not on purpose, but they were just all stuck to the outside of my mouth because I was I was fisting and Mazel eating these, like, birds at Hicks restaurant in London, remember that says, yeah, so anyway, so. So, Chef Alon hated, hated, kind of like bloody rare things and hated game. And I asked him one day why. And he said, When I was a small child, my dad would bring home these gamebirds and hang them in the basement. And he would let them go until they were like stinky. And then we'd have to cook them, like rare and then I would watch them eat and just the stuff coming out of his teeth. And he's like, I've never been able to eat it since. And so basically, you are alongside Anastasia, you and on site, I share something in this kind of experience of people eating gamebirds and having it be like a revolting experience. Yeah. Yeah, yeah. So anyway, so chef Alon was the dean No, and he was the dean for decades until Mills came on those nor and our buddy Mills Noren came on and took over and, you know, kind of did the mills Noren thing there. And they had Jack Papan. A witch who we called Jackie peeps, the peep show what else we used to call him. I think that's it. Yeah. Anyway, so him Jacques Torres, who's now famous of you know, in non food circles for his NAILED IT stuff with Nicole Byer. Missing someone missing one of the deeds anyway. So they were Oh, Andre Soldner, who was like, you know, for many many decades, owned and ran new tests with his wife and which was the best restaurant in all of New York in the 70s 60s 70s 80s Anyways, so like they created this like core of culinary French culinary techniques was called the French Culinary Institute. And then sometime When we were there, you know, in the early 2000s, they brought Cesare Casella on to become the to do with Italian program. And they teamed up. This is the key thing where things started to change a little bit they teamed up with this Italian school in where was that anyway? Where's that almost something like that anastasius Anyway, yeah, yeah, this Italian school, and the Italians were like, ain't no way. Ain't no way. I'm partnering with a bunch of French bastards. And so they literally that's what happened. And so they had to change the name of the school from the French Culinary Institute, to the International Culinary Center, all right now, simultaneously. And the FCI is main thing was you came in for a career program. And on the on the Cooking side, not on the paid pastry side is a little bit different. But on the Cooking side, you came in, and you did either the daytime or the nighttime, and you you worked your way through four levels of classroom work. And then your last two levels, you actually worked in a kitchen that served a restaurant and the restaurants name was lay call and lay call was a fantastic deal. It was it's down, it was down on Grand and Broadway. And you would go it was kind of like, it's kind of like super cuts, like sometimes you would get a fantastic meal. But like you had to kind of time it like the very first day that the students were on, the chef's had to do a lot of the work because stuff was getting effed up real bad. And then like day, or two or three, like you know, the students were doing almost everything, but then you might get some profit then after that in the level, like they were pretty solid and running. And all of the all of the the food was created by the you know, these guys kind of old school like awesome French chefs. And then you would get this great meal for pretty cheap, because you know, they weren't trying to make a lot of money with it, they were just trying to get the students to practice they had a decent wine list with great prices. And I love to go into Lake Hall even before I was involved with the FCI I would go to Lake Hall kind of regularly because you know, I didn't have any money and it was a good deal. Anyways. So that was the French Culinary Institute. And then it was called Pieter comp was the what it used to be called. And while we were more kind of focused on professional stuff, like comp was more focused on kind of hobby and small courses. And but it grew into ice got this huge space downtown. And they were our arch rivals. So the French Culinary Institute where we were was when Dorothy Hamilton founded here's something I don't know, I've talked about her dad founded Apex technical schools. Now for any of you that grew up anywhere near the New York, New Jersey, Connecticut major metropolitan area, you who are little older, Apex technical commercials had a very famous spokesperson who would get on and he would say several things, that's going to be like instant for anyone that was around here, free set of tools when you graduate. So you got your free set of tools whenever you graduated from what whether it was like air conditioning repair, or anything like this. And the other thing was, I can't make the first call, I can't call you, you have to make the first step and call us. And those two hooks were what caused Apex technical schools to become kind of like the biggest, best, most famous technical school in the entire kind of New York area. And the guy who founded that his daughter was Dorothy Hamilton. And she's like, I'm going to find my own technical school and founded the Sei. So yesterday, I was technically a technical school, and all of us teachers had to go and take these courses, because technical schools a lot of time rip people off. And so they're very heavily very heavily regulated by the state. So it's much harder to get a job cooking teaching at a technical school and keep it for your certifications than it is a major university because a major university can just decide to hire you. I mean, it's not harder, because obviously, whatever. And I don't mean it that way. But I mean from a regulation standpoint, anyways. So cup, aka ice was the biggest, biggest, biggest, biggest, biggest, biggest, biggest competitor. In fact, when I got a job at the French Culinary Institute, and when I actually was when I was leaving, and I was going to be a consultant there only they wanted me to be exclusive to the French Culinary Institute. I'm like, I'm not going to be exclusive because I already do like guest gigs at Harvard and all this other crap. They're like, alright, you can do whatever you want, but don't teach at ICE. Whatever you do. You can't teach it ice. They were arch enemies. So to hear that they are and of course Dorothy died a couple of years ago, like called close down, everything changes, but I'm just a little shocked. They're merging. It's the strangest thing. I mean, what you guys have anything about this? No. No, it's the end of an era

ticularly wrapped up in the in the mean, like, we never prank each other. You never like went to the other campus. Come on. Good rivalry, nothing.

I mean, it wasn't like it wasn't like a Harvard Yale thing. Like, you know, we were a little more adult than that. And you know, no one was peeing on anyone else's statue as far as I know. You know what I mean? As far as like Until there was no statue urination or, you know, I never went to ice and stole a fire extinguisher and then discharged it all in a hallway in the middle of the night. I never did that. And ice

well with some creative editing on my part you just admitted to doing

that I don't know. Anyway for me it's just and like when you read the stuff on the in the New York Times foreign fabricate just wrote a piece on it. You know, it's like painted is this kind of like, Oh, it's great. These two cooking schools are merging. But like for those inside, it's just throwing me for a loop and it's hard for me to think about anything else. Speaking of New York Times, Miss Darcy Massassi hates it when I talk about shows. So close your ears. I just watched the last episode of Ray Donovan a series Liev Schreiber, who I like but Anastasia does not stop. So you do not like Liev Schreiber, right? He's fine. What are you saying? You saw him on the street? And you're like, man?

Yeah, I mean, he's not as attractive as I thought he'd be. Okay. That's what I meant about cooking.

So they spent a good like, it was a major thing. They were going against Pete wells about his lugar review, like they took like, all of this time, during a very major plot point thing to talk about the Peter lugares review, and how Pete Wells was somehow like, you know, who the hell was he to say that Peter lugares wasn't worth any stars? Crazy, right?

are in the show? In the show in the show? How can that possibly be part of a good television show?

No, no, it was weird. Now. Can you hear all the weird gaming going on in my background? Should I fix that too?

Booker has this game called Bob it. And he's 18. But he still loves the Bob. I don't know why he loves the Bob. But there's like 8000. Bob, it's these games. If you're not. Are you familiar with Bob at the game? No. So there are these. It's basically a piece of plastic with a bunch of switches in it. And it's got like one that you hit one the twist one that you pull, and there's all different there's Bob, but there's boppity extreme there's Bobbitt, blah, blah, blah. So Booker has collected all the bobbins he has a bobbin in Spanish, he has a pop and in English, he has miniature bobbins large size Bob, it's like he's getting a German Bop and all these bots and they're really irritating because it's just it goes. Bobbing, and you have to hit the thing. And then you know, spin it, twist it. And then like if you don't do the right thing, then it like it like, you know, yells at you and says something horrible, right? So these games are well known, irritating, and like they they they penetrate my brain and my dreams. So I don't know what he was searching poppets on the internet the other day. And he realized that people have hacked the bots, they cut a resistor, which it's so old school the technology that they actually use a resistor to run the oscillator for the microprocessor. So you can change the resistor and change the clock speed of the microprocessor and thereby change the speed of the game. So he installed this thing that allows him to be like, brah. You made me do it. He installed he made me do it yesterday. And you can pitch. And so like now, like all day, I've been hearing like super slow and super fast versions of Bop and I'm about to lose my freaking mind.

You're so brave for helping him to do that, in this time where you can't leave your house that much.

I know. And considering that, like I spent the early part of his life reengineering everything in the house to not make noise. Like I remember I had to I told this on the air like I have the Zojirushi rice cooker. And I'm the only one that I know of that. Then I don't have the undone noise. They used to sing a song I don't even remember what it is. But I would have to open up all of my gear and cut all of the signal stuff because otherwise he would lose his mind when I was cooking rice. Anyways. Alright, let's answer some questions. From Marty via email, oh, by the way, I was going to do classics in the field Anastasia, you'll be you'll be glad and I was gonna do a classics in the field that had to do with flour milling today, but I knew that you would kill me. Yeah,

well did we have when was,

well how many months until we can have another bread slash flour related thing of a jig? That's up to you Dave is not to me. I have to come on. It's it's up to all of us in the break.

All right, John, when you want to do it. Two weeks from now

on I was hoping you would say months but okay. All right. It's been in which I did bake another pie from pi marches on which you know, as everyone knows, is my current favorite classes in the field. Angela robots who was on the show we should have her back on see how her thing is doing. She also just purchased a copy. So I realized that there's not even a lot of copies left available. Someone needs to reprint that. But John thought maybe I should read this one quote, I read the quote John, I think Garth fingers pretty great. Yeah. And we brought this up because we're not posting this kind of stuff on social media right now, but I did make a fourth of July pie. So the cherries that I told you guys I picked last week, which were mono RNC sour cherries, I pitted them. And then instead of making a traditional cherry pie, which it didn't seem to me that a lot of people actually liked just the pieces of cherry with the goop. I did a version of kind of a whipped cherry pie. So I took the fresh cherries, I blended them. Sugar, heated them up, stirred cornstarch into that, and then just as the cornstarch came up and functionalized added to a boil, I folded it into egg whites, you know, whipped egg white with sugar like stiff peaks, and then put that into my now it's told you a million times, but please, the the real crust with the graham cracker on both sides. So I put that pie filling in. And these were very strongly flavored cherries and really tart. So it was like a very still very strongly flavored kind of whipped pie. Then I put you know, as it was setting, I put over the top fresh blueberries, and then little stars made of pie crust. So it was good, but you can't see it because we're not posting stuff on social right now. This from Monroe, Boston Strauss. Good pie is an asset to every menu. Poor pie is a detriment regardless of who makes it. You may be outstanding for your pies. But so long as an operator in your community serves poor pie, you will never reach the peak of success in sales. Your interest in good pies should extend to your neighbor in helping him to help himself to make good pies. You help yourself let's overcome once and for all this soggy underbaked crust condition has ever been a quote

for the good. Yeah, very good quote.

It's a good quote. Yeah. Good quote. Anyway, dear cookie issues crew this is from Monty I splurge in order to control freak because of the ChefSteps discount. It has not arrived yet. I'm sure it's arrived by now. All right. My question is about almost How do you control the temperature to keep the eggs from sticking but not so high that they get to overcooked and tough on the bottom but are clipped all the way through? How would you dial that into a control freak? Would you be able to use the same principles for let's say crepes? Thanks, Monty from Jacksonville, Oregon. I didn't know they had in Jacksonville and Oregon and Stasi is the ever ever heard of Jacksonville, Oregon. Do you think it's similar to the only Jacksonville obviously I can think of is Florida is the only Jacksonville I've ever been to. I had a rather negative experience in Jacksonville, Florida. Someone tried to run my wife and my car off the road. Not good. is bad.

Yeah, that doesn't sound great.

Yeah, it was the middle of the night. It was the kind of early 90s. And it was, I don't know, like three in the morning or something like this. And we're flying down the road because I was trying to get to my grandparents house. And I decided to take a nap and my wife was driving. So I had the seat lean back, which Yeah, I get into Stassi poor etiquette for me to lean back when my wife's driving. But on the other hand, we were driving 24 hour straight, no brakes, and I needed a little bit of time to kind of shut my eyes. And they thought that she was driving alone in the car. And so they pulled up like a side of us and someone else pulled in front and they started slowing down to stop the car and like push her off the side of the highway. And then I popped up and they sped off. How crazy is that? Crazy?

That's insane.

Yeah, well, you know, the 90s different time.

Don't blame it on the 90s when you can just as easily blame Florida.

Right. All right. I will. I'll leave that there. I'm not going to insult Florida the way I know and the Stasi will What was the name of that person who came on and hated Florida so much. She was awesome. Remember her anyway. So okay, so crepes and omelets, two different problems right, the heat on a crate most of the issues. First of all, I'm going to let John talk a little bit about about craves because I happen to like overcooked American style omelets, John. Do you like an overcooked American style almost?

No, not really. I'm definitely much more about the

sassy. What about you?

Yeah, I like overcooked almonds. Yeah,

I envy you like an American overcooked omelet because you grew up in Covina land of American overcooked omelets you probably like watery chopped up like peppers and in the same way I do. I liked that stuff. You know what I mean? What about you, Matt? Are you an omelet guy? Of course,

of course, and I probably never even had like a legit good one.

Oh, they're good. They're real good. Like they're creamy in the center. First of all, I gotta ask this question. How many of you show a voice is how many of you enjoy scrambled eggs? Yeah, yep. Yes. Now do you like the tiny creamy curd that you get from that kind of constant stirring? Or like the big fluffy like not overcooked, but like some dry parts and some not the American style

Americans, American

John or prefer the web with smaller curves, constant settings. Yeah.

So that's speaking of French Culinary Institute, like the French Culinary Institute. Like when you got to the restaurant thing, they would make you sit there and make omelets constantly because they want you to be able to make that French style omelet. And if you can't make that small curd style scrambled egg at the French culinary you were dead. Dead in the water. While you do frame to this day is my brother in law. Also a lover of both American cheese and eggs, like will only make the tiny curd, tiny curd stirred French style of scrambled egg. But crepes and omelets are different problems with omelet you're mainly worried about the sticking so a lot of it's about the non stickiness. And also getting that thin film to wipe out and then letting it sit free itself knocking it free adjust the right moment and flipping it over the reason American omelets are not the same isn't necessarily because of the pan in my opinion, it's because of the stuff that it's added to it to change the kind of texture of the egg. And the other issue is there's just too much egg in the pan. So like, you know, like the way that I'll do it if I want like not that kind of American style texture is you can pull if you have a very nonstick like cast iron, you can pull the skin back and then rerun fresh egg over it without kind of getting it fluffy or big and then fold it over. And you can still keep the inside kind of wet. But anyway, I see as a fundamentally different kind of an issue a crepe, the real problem is just getting enough heat it being nonstick, but getting enough heat onto it. Because that thin, it's basically pouring like a thin bunch of water on to the bottom, you need to heat heat back up pretty quickly. So I see them as fundamentally different problems. But the control freak is going to be great. It's I use it constantly in situations where I want a relatively high heat, but I don't want to worry about scorching. Right. So like, what's one thing that I do a lot, you know, you know how you take artichokes, artichoke hearts is you corner them, and then you stick them in a pan with oil. And then you you know, I put a little salt, sugar, pepper, whatnot, but then you bring it up. And the idea is to crisp up the bottom of the artichoke and steam and at the same time and then pull the lid off of the off of the pan so that it can really crisp up on the bottom after they just eat themselves. And if you do adjust right, you get a brown crusty not burnt side on the on the artichoke heart and then the rest of it is kind of steamed perfectly. You know I'm talking about stars. Yeah, you like that, right? No, no, yes,

I said, Oh,

that is intensely easy to do on a control freak, because you can set the pan to almost the exact temperature you want. And you can keep it kind of steaming and you can get it brown, but you're never going to kind of scorching or overcook it. Right. So it's like really good at stuff like that. I gotta be honest, I don't cook eggs on it. Because I just use my super, I just like crank the heat up on my gas thing and go because I don't really worry about like hyper temperature control on on my omelets and my scrambled eggs. But I don't know, but the once you have the control freak, I think you'll find that there's lots of situations where here's another one. Like you, you want to your it's great for reheating that's obvious. But like a lot of meats and whatnot, you want to bring them just up to like kind of a searing temperature. And then you want the lid on you and pull off anytime you want to create that bottom crust without kind of burning it. It's great. Therefore also like saute veg without burning like, like do you guys. Everyone likes Brown? Well, no. Do you like brussel sprouts? Do you guys like brussel sprouts? Yeah. Right? But you don't like it? I'm sure assuming you like it when they're brown but not burnt. Right. And a lot of times it can be hard to kind of draw that line between Brown and burn or especially if you're like me, and you add a little bit of sugar to a lot of your veg you tend to get scorching earlier than you otherwise would. And the control freak is kind of great for that. So I think you're going to find a lot of good uses for it. I mean, maybe it's going to be Good for crabs. It's hard for me to know because, you know, I have a giant gas fired grandpa's crate maker that I use for crepes and it's, you know, why would I use anything else? Am I right? Anyway? I don't know. Do you have anything? Do you have anything else to add about crepes or? Or omelets? Guest Nope. Know, speaking of expensive big things, John, what is the name of that grill that we were looking at? Also from Ray Donovan, where I saw it the first time?

I don't remember I need to find that. It's

done. We talked about this on air already. That $20,000 Grill. Yeah. How we're gonna get how we're gonna get our tentacles into those people and speaking of Anastasia stopped eating cephalopods. Did you hear about this people? Oh, yeah, she stopped eating cephalopods. All of a sudden, she decided they're too smart to eat, right?

That's the breaking food news you should have led with. I mean, this is what the people need to

know. I was like octopus. She's like, No, it's sad. They're smart, like, squid. No, sad. They're smart. I was like cuttlefish. She's like, don't care. Don't eat him. I was like, I was like, okay. All right. But I lead with my argument, which is a that they're more like aliens. Their intelligence is more like aliens than like mammals style intelligence. And so maybe we should kill them so they don't take over and turn us into their Butler's because I swear to God, as soon as an octopus has the mutations whereby one they can survive past mating, right? Because remember, after an octopus, like does the deed and has kids, they die there. So it's a one, it's a one shot thing. So like after the male does the mating, it wanders off onto the bottom of the ocean to get eaten by other things. And after the female does the female eats a bunch of stuff, lays its lays its eggs and then just sits there blowing, blowing water over the eggs to keep them from having you know things attack them or parasites just sits there doesn't eat the whole time. After the you know, after the eggs hatch, you know, she wanders off and dies. If they got rid of that habit. And if they didn't just die so damn young, they would definitely take over the world and kill us all. I don't think they would like us. What do you think stuff? Yeah,

I mean, that would be exciting. Yeah,

I think they would kill us anyway. And if they lived a little bit longer, but before they killed us, I would definitely make an aquarium with a motor on it and have a robot butler for sure. I would have a robot but I mean, an octopus Butler with with a robot like movement thing, wouldn't you? How awesome would that be? Could you imagine stars anything cooler than having like a robotic aquarium driven by an octopus? Butler? Yeah. Yeah, it's sick, eight arms. I mean, I would just, I mean, imagine, imagine,

oh my god, they're going to present this audio in like trial, where they put humanity on trial for crimes against octopi. This is going to be

Oh, listen, when the cephalopods rule the world if I should be so lucky to still be around, I will be the first person to get strung up because, like, you know, I know they're smart. They're just delicious. And I just want that Butler because the coffee service would be amazing. Like imagine an octopus Butler doing like the Turkish coffee routine, all the cups simultaneously stirring the break, having it come up and then like pouring it and just doing the whole thing at the same time. Imagine how sweet that would be.

I can't even conceive of that. Speaking of

Turkish coffee, or as the Greeks call it Greek coffee. John, is there any good place in the city that to get that?

Not that I know I'm not in Manhattan at least I'm not sure there's something good out in Queens.

I want real with the with the sand. Yeah, I want like good. I want to go back there someday. Well, when we can travel again maybe stars remember that trip? Was fun. Remember how we we almost broke our butts rather. And you had to like like, go down. You were walking barefoot all over Athens because it was just so damn slippery. Because because we had our work shoes on. I said this before on the air but I'll say it again. If you ever go to Athens, don't wear work shoes. Wear the grippy highest shoes you can possibly find. Or you will trip and smash your head into 1000 pieces. True or False? Does. Yep. Yeah. It's like walking over a damned marble statue. It's crazy. It's dangerous. And you know, I don't know. I don't know how they I don't know how for 1000s of years they had civilization Alright, from

Antoine ANTOINE was known for doing the Toki the lowball

I In fact, I have sent that recipe to me so I can do it. Would you like me to? I mean, I'm just telling you so Jack sent me the recipe. So here is the syrup, ready for people. So the Toki lowball is a joke. I mean, the name is a joke because everyone was Toki is a Japanese whiskey made for the American market. So, as far as I know, Toki is not available in Japan. But Toki was designed specifically for high balls for whiskey high bowl, the and the standard Toki high ball is very low alcohol, very high. Very high water content. And so to kind of, you know, deal with that fact, you know, it has it's a heavily bodied whiskey not as strong flavor necessarily, not like overwhelming body from a flavor standpoint, but the actual body of it because they expect you to drink it at a very low alcohol percentage. I'm going to tell you that when you're doing a high ball, you should add some glycerin to it to buy more especially if you're doing it at the ratios that those guys are doing anyway. So Bobby Murphy, from existing conditions, made a syrup and much like Bobby does he uses unlike anything I do, everything Bobby does has like you know, a bunch of different ingredients that like work with each other. So here's the recipe 40 grand grams of Lapsang switch on now we use a very nice lap song. So most like a lot of Lobsang su Chun T's which is a smoked tea are so heavily smoked that it can almost be overwhelming. But the last song that we're using here, and you should try to get a hold of one is a very lightly the lightly smoked lob song. All right, then 60 grams of wood dragon long, which is long tea, and then 100 grams of the Haji churchy with tea which is like almost like sticks. They're like little sticks. It's not like it really a tea at all. It's hoji Cha Hoj AI, CH A, then to that do two and a half liters of water. The recipe in our specs, I'll have to change because it actually says 25,000 litres of water, which would be quite a lot, quite a lot. And then then sugar. And so what you do is you you brew the tea, strain the tea, and then turn that into a 5050. Add enough sugar to make a 5050 simple syrup. So that's the Toki lowball syrup, that's the sweetener. And then the other part of the joke about what we're doing is instead of doing a high ball, the reason it's a lowball is it's relatively, especially for a carbonated product relatively high and alcohol served kind of short and honor rock. So because it's higher in alcohol, it's not as carbonated. And here's the recipe for a large batch. So you'll have to do the math yourself, I don't have time 5625 milliliters of water, 4500 milliliters of Toki whiskey 563 milliliters of Hajikko syrup, and 150 drops, which I have to do the math but 150 drops, you can look at my book for the conversion, I believe it's 20 drops in the middle of a milliliter of saline solution. And that's it, chill it and carbonate it. So that's the recipe and you guys will have to do the math on how to how to undo it.

You want to keep about your bar opening isn't that this week? Well, we're

shooting for it we're shooting for on Friday opening up for outdoor service, we're going to have a meeting, we just need to get all of our kind of ducks in a row to open it up. But it should it should be exciting. You know, we're going to be out there. You know, serving serving drinks doing that doing this stuff. Gotta see gotta see how it works. I know that the city got mad about what's been happening the last couple of weeks and so we're just kind of looking to see other mistakes people have made in terms of not necessarily taken care of the social distancing. You might just started having social distancing and anxiety dreams. I hadn't had them before. Just the past couple of days. I've been having them where I like I've all of a sudden I'm in this giant crowd and no one has masks and everyone's screaming at each other. Is this a dream that everyone's having now? No. Stars you having these kinds of dreams she's

she's she's gone to the Internet somewhere.

Now, another thing is, How long until the new TV programs have people wearing masks. I feel like all the TV programs I'm watching now or some alternate universe that no longer exists. It's so weird. You know what I mean?

I do find that very, I don't know frustrating right now and I look because I look I'll watch something and I just get distracted by how happy these people look traipsing around New York. You know if free?

Yeah. I'm gonna go out and get something to eat. I'm gonna buy a cup of coffee. You know what I mean? And they're like talking to the person that they're getting Coffee from and like it was foreign.