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.

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This episode is brought to you by Ben to table a monthly food subscription service for avid home cooks focused on delicious and sustainable pantry items. Learn more at Ben to table.com that's b e n t o ta B le.com And when you use code Hrn for a new subscription you get $20 off and we at Hrn get 10 bucks

reside in Manhattan with John coming to you from Cherry Hill Anastasia coming to you from Stamford, Connecticut and Matt coming to you from the booth in Brooklyn but God knows where in Brooklyn because he ain't at Roberta's How're you guys doing?

Good? Doing great.

So says how you like in your How are you liking your Stanford only life now?

That's fine. Yeah,

you don't have your air conditioner installed in your house yet?

I don't have an air conditioner. No.

Did you have central air and your New York apartment?

I had air I had like the they were part of the apartment. Yeah.

You know I have an air conditioner in Connecticut. You could borrow if you really need

I don't I don't like air conditioners. But thank you.

Wait, you come from Los Angeles and you don't like air conditioners?

We never use the air conditioning. I'll either

Oh my God. Are you one of those? Like why

not a new power

pack we mean power like the power over your body to be uncomfortable? Like no like

electricity. You know, money spend on electricity.

But like, okay, hmm. You say you're worried about the money. You said you don't like air conditioning?

Yeah, well, I learned not to like it. I've never like we've never used it. I've never used it in New York.

Like I've been in cars with you in the summertime and you definitely use air conditioners when you're lying down. What?

I put the windows down how do you forget that? It's like one of your biggest pet peeves.

Let me tell you some about air conditioning is

blocked.

Like, like there are a whole sections of this country that are completely unlivable without air conditioning, for instance, Arizona. Like you wonder why you wonder why so many people got shot in the Old West. It's because they didn't have air conditioning. Have I talked about this on the air? If here's what here's what happened. You're in the Old West. It's 118 or 120 degrees. It's just hot as anything there is you can't spare the water to like just do evaporative cooling on yourself because water is in freakin short supply. You have like terrible car V, you have whiskey and you have 118 degree heat and you have dust, right? You're sitting there someone comes into saloon and they give you guff. The only thing you have the energy to do is to pick up a gun and shoot them in the face. That's it. That's why That's why there's so many gun fights back then because like what else are you gonna do? You're not gonna go outside have a fist fight too hot.

You ever because you're wearing all that crap? All that

leather, all the leather and the big filth hat which you need for protection against the freakin cows, and the freaking like, you know, Russian thistle Tumbleweed garbages, and freaking Saguaro cactuses, or cacti are ever in their cloud. So you're wearing all of this freaking gear, this giant protective hat that you need. Otherwise, you're going to like light on fire because there ain't no sunscreen. Was it

still that hot, though, with the ozone layer being different back then?

Oh, it was hot, dude. First of all, like, let's say it was one degree colder. Let's say it was 120 instead of 121. Like 120 degrees in Phoenix, is I don't care what people say about dry. It's a dry heat. Step inside of an oven. You're like, don't worry. It's an omelet. It's a dry heat. I mean, it's like, it's like 120 is just not tenable. And I'm this my theory is this is why so many people got shot Lele West, just it's just you have no energy to do anything else.

You don't I mean? Yeah,

what would you mean you'd probably shoot people right out here in the east, but it is true.

How was you were in Connecticut in your house? Oh, no. Wait, where were you know,

Miley and Wiley. So, you know, the family tested positive for the corona antibodies. and gents, sisters. Sisters have been quarantining. Oh, what did you call yourself? Because that's what you always do to me during events you like ring during events? You're like,

you know, is

it clarity give us that this

person is

anyway. So for that, cut that out now now that we've addressed that you can't like normally Matt would have the ability to cut.

Now that we've kind of been a warts and all operation for the past few months, or

as I like to call it all warts. It's like, there's the Captain Crunch cereal. That's all crunch berries that goes on the cover. They go, oops, all berries. Really, they did it on a bad day. It wasn't a mistake, though. Oh, oops. Anyway. So we're positive DAX was not positive. It said this last week. He was one point shy of becoming positive on his antibody titer. And so his phrase, as I said was, I got a 64 on a pass fail test. So anyway, so he but then he got a swab test to show he's not currently active. And so we've been quarantined for forever and Jen sisters have been quarantined together for forever. And so we brought the two of us together as like separately quarantined and tested groups. And so it was nice. I didn't post anything from it because I didn't want to show non distanced irresponsible media posting but it was like super nice to be able to see like human beings again, in a semi normal environment. And I'm sure people

would want to know like, what you and Wiley cook together since you're both you know, click bait for this type of thing.

They ordered out click. Yeah.

We ordered out. Yeah. What do you imagine that we would order out if we were going to order something out? What would it be?

Hot oil pizza?

What? What's hot Well, pizza?

I don't know. But I could

what is pizza? I'm trying to figure it out. I'm gonna develop this recipe now.

What is it? Oh, that you love on pizza sauce

instead of sauce. Well, I mean, hey, hey, hey, hey, starts I just came up with a brilliant idea. You know how? Because cuz you know that like, it's already exist?

Let me um, how do I Oh, Pete says a thing here.

It's called How to pizza. Yeah, I lived in Connecticut for many, many years. I've never heard of it. Who says Oh, and Stanford. Stanford is the Stanford for those of you that don't know Stanford, Connecticut is like the first kind of big town as you leave New York going up the coast city going up the coast, I guess right. But come on Stanford is bigger, a lot bigger than right. And it's the first one in Connecticut because it's a lot bigger than Greenwich. And so it is the ugliest skyline of any city I've ever seen in my life. It has the ugliest architecture. Hartford know Stanford Harvard.

Report bad

Oh, Hartford is terrible. Reference is bad. No, Bridgeport is great. Bridgeport has blight. But all those old factory buildings are fantastic buildings, like the buildings themselves are awesome. It Like It's been destroyed by years of neglect and punishment. Um, and kind of, you know, lack of investment and all sorts of problems, like, you know, like destroyed neighborhoods by putting highways through itself. But the the actual bones of Bridgeport, the buildings themselves are not horrible. Stanford is where like, it's like, you know how when you become a tattoo artist, like you find a really good friend to let to let you do the first tattoo because it's going to suck. This is like where every architect goes and is like, you know, they just graduated from using like Duplo blocks, they went from like Lagos to Duplos. Because the bigger they can make bigger things with Duplos. And then they're like, Okay, now you can build a freestanding structure in Stanford. And that's how ugly the buildings are in Stanford. Stanford is the city that brought us such amazing things as, hey, is the building we built upside down so that no floor gets light, or hey, listen, I know what I'm talking about Matt. Right.

I do know I every time on the drive, I'm just like, what? Why did they why did they

do that? Or they have a building where they're like, listen, we'll give you 15% off the glass. If the glass is so wavy and pillowed that this thing looks like the entire building is as pressurized by air from the distance because the glass is so crappy. You don't I mean, you're like that. I think it's that Elizabeth Arden building that has the black kind of mirrored glass. It's just done so poorly, that you you wish you could just take a wrecking ball to all those hideously ugly buildings. They have the most conspicuous crappy parking lot right next to the highway. I mean, like there's nothing good about the architecture of Stanford. And I'm saying this not as a professional architecture critic, but just as someone who has to drive by quite a lot. Now, we're in a Stasi lives in Stanford quite nice.

They should make a similar agreement with the graduates of the wrecking ball Academy and they get out there and do their first practice wrecking ball. Yeah,

that's good. Yeah, my dream would be to combine the smell novelist. I know Elizabeth is a city where people enjoy it New Jersey, but the smell of the New Jersey Turnpike as you travel next to the cogen and next to the oil, like refinery spots in Elizabeth, New Jersey, I want to combine that smell with the 80s 90s, early 2000s urban architecture of Stanford right by 95. You could combine that into one thing, you'd get everyone's kind of conception of suburban nightmare. You know what I mean? Okay,

what did you and Wiley cook?

Yeah, forgotten. That's what we're talking about. Again, the stasis house in Stanford quite nice. Quite nice. The stars here like I like if you stuck a lighthouse beacon on top of anastasius lighthouse. She would be the William Defoe character from the lighthouse. Like, like, like, it's probably been like that. She'd be like, just sitting there doing that over and over again. Which is weird because you wouldn't picture Anastasia living in a lighthouse because she hates things that are haunted. And I would guess that yeah, nine out of 10 lighthouses are haunted.

Well, I got over the haunting of this place. And I was like, You know what, eff it. Yeah, you need to move out. I'm gonna be here for one

night. We're like,

Well, yeah. Now since you're gonna be there for the rest of the life. You'll haunted

Yeah, yeah. Well, she has to murder the actual owners first so that she can then Bill haunted first, and then when she dies, she can. But the Stasi, Ian and I and a group of other people were looking into this lighthouse in Fairfield, which is another place in Connecticut on the coast. And there's this way you did? We mean, what I

do. We were gonna buy it. And then you were like, huh, it says that the foghorn goes off every I think it was like nine minutes or something. And you were like, I wonder if I could tolerate that. So then in the lab, you you set a foghorn alarm to go off every nine minutes. And we were sitting in there and we were like, nope. Motion by this. Yeah,

that was that was a mistake. Because at my parents place in Newport when it's foggy, they if that happens, and like you just you don't hear it. You see,

if it's on top of your head, I think it's different.

Oh, it's like wearing a foghorn comment. So what happened is they have all these lighthouses that are going up the coast and they used to need lighthouse keepers. So this particular one actually, they say is haunted because there was a lighthouse keeper I forget when maybe Anastasia remembers early 1900s. And there was the light keeper and the assistant lighthouse keeper. And there's this long jetty and so the lighthouse keeper had to go back to land during this storm for something, the light the dinghy that that he was on founders and he's in the water and he's like, Hey, yo, we'll say was in the stars. He only helped me out and stuff. He's like, No, I think I want to be lighthouse keeper. And that's it. And the guy drought. You know what I mean? Yeah, so then the guy who drowned apparently haunted the Fairfield White House. Anyway, the Fairfield White House is amazing. So imagine, like it's a pile of rocks in a house built on a foundation of a pile of rocks with a full 360 view and you're like half of my water you're in the water you're half a mile down a jetty in the water. I mean, just amazing. But then it would have cost us a lot of money to fix it up and use it as like a multifamily like vacation place. And then yeah, we looked it up so they they mechanized all these lighthouses. So the light going off, that's not a problem. That's cool, right? It's just that every time, every time there's inclement weather, there's an automated Foghorn like, in your house. Me. You're like, Oh my God, thank God, that's me. You know what I mean? It's, it's not often enough that you can tune it out. You know how like when your neighbors like, you're like, Okay, fine. I get it. You lock into the beat, but then the song changes and you get thrown out of the beat, you have to get really locked in. Well, the interval of a foghorn is exactly designed to not have you get into your chills Chill Zone. You know, I'm saying,

Yeah, you need to hire the foghorn. So it goes off on a more repetitive like frequent basis. Yeah. Me Like,

mamma, Mia. Mamma, Mia. Biggie. All right. I'm like, you know

Schefter on Paul's in the chat questioning whether this is actually a cookie.

Yeah. Wiley and you mean anything, Dave? Okay, so

I will say this. So DAX brought so here's what we brought I brought was generously sent to us a side of order King Salman. So

oh, did they pay you to talk about this? No. Oh,

you said what did you eat? I asked you what you cooked. We cooked because it was cured and sliced and not cooked? Did you?

Did you make it

widely? I gave it to Wiley, I described what I wanted to have happen. I don't like to do things in other people's freaking kitchens unless he specifically asked me to eat and now you're saying I can't talk about it. Because like, what, anyway, or a king sin. They gave his side of that and and Booker, of course wanted that. So while he did the old school cure, that we like learned from the Gohan society back in the day, which is like way overly complicated, like whenever I do the salmon is just like a little bit of sugar, salt. And then I like put the Like, I take the skin off obviously. And then I put take off the you know, the blood lines and the dark brown fat part. But then I just wet a towel with a little bit of like water and vinegar and put it over the fish and let it sit for a while before I cook it while he did the full on Gohan society where first it's a little sugar then you wait, then it's a little salt then you wait. Then it's like the sport towel. By the way. Sport towels are a thing. I don't think anyone like no one can afford sport towels. But like every sushi person that we dealt with back when we're doing the Gohan society stuff at the FCI and they were all about the sport towel is incredibly expensive disposable towel that they would use for like all the fish were amazing stuff. Anyway. So sport towel with a little bit of vinegar with a little bit of soy and a tiny tiny bit of sugar over the top and like let it let it cure out and then court because I asked them I was like yo Wiley you got your your Nagi in Connecticut or he's like I have a Nagi in Connecticut because of course Wiley doesn't have just one Yanagi and so then they slice that up for for Booker. And then he made what else do we have? Oh, I made some steaks, I bought a bunch of steaks. And I did a pre cook on them. So because I'm lazy and stupid. I like it. I don't advocate this, although I kind of do is if the backpack looks good that it comes in from the store. I'll literally just do my low temp for insurance on the backpack. So you know, Wegmans was selling a like for you know, choice ribeyes for like, like all in a big blister pack. You know, like, you know how pills come in a blister pack. Imagine steaks in a giant blister pack. You know, I'm talking about Anastasia it's like four steaks, like on a grid. So I was like To hell with it. So I like I folded the like I took when you're cooking low temp as one mistake that a lot of people make right is to let the meat like sit together so that water can't flow in between the individual pieces of meat and this increases so if you've therefore doubled the thickness of your steak, you've increased the amount of cooking time by a factor of four. Right? So you really want to make sure that water can get around all sides. So what I always do when I'm spacing stuff out is I use a half flex Anatol half flex and for most of my cooking lesson doing a lot. It's a good size for circulators it's a good size for your the amount of wattage that immersion circulator can put out it's a good amount of water and it can cook a decent amount of food anyway. So what I have is I have quarter sheet cooling racks and the quarter sheet cooling racks have little feet on them. you picture that can you guys picture what I'm talking about a cooling rack with the four little wire feet? Yeah. So what I do is, is I put those things back to back. So I put the feet against each other. And what that makes is like a, like a sandwich, that's, I don't know, maybe three eighths of an inch big, where water can get in between. And I put that in between all the pieces of meat, so that there's always that little bit of water flowing in between them so that they cook quickly. Anyway, so and then I put a cooling rack on the bottom so that water can get underneath it and I put a cooling rack on top to keep everything sinking down. So for this I did my cooking rack sandwich, and then I folded the blister pack around it because there was just enough room in the blister pack to get it around without like hurting the steak. So I was able to cook the entire giant blister pack as one set of steaks. I did 55 for an hour to defend celsius for an hour. And then I dropped it to 52 for four or five hours, pulled it, let it sit for a couple of minutes and then ice that sucker down and then brought it up and then wildly just hit it real hard on the grill. Outside. So that was our delicious salmon in that on the on the Sunday night. And on the Saturday, Wiley was while he's been telling me he did some work for rebel, the rebel people, and he got paid and equipment. This is an interesting thing you can do. Chef people out there as if you do work for some of these companies. Like if you want their equipment, often they can give you more equipment than they can give you money if they pay you to do things. And so he did something where at least part of his remuneration was in equipment. And they gave him their pizza oven, and a pizza oven. He made a whole bunch of pizza in it. And I have to say that pizza oven makes delicious pizza. It's like it uses 110 Right? It uses 110 power, regular regular plug. But it actually has a fairly high refresh rate. In other words, you can cook like like pizza after pizza in it. And it gets like a sub two minute bake if you want it it goes very, very high. The temperature was very, very high. And it doesn't make a lot of smoke and it doesn't throw off a lot of heat. And the way they do that is they only allow you to cook a 12 inch pizza and it's on a stone. It has three elements and so you independently control the deck and the dome temperatures right. And what happens is as you open it, it opens it looks like it's going to open like a toaster oven. When it opens that the stone actually lowers and comes forward you load the pizza on and then when you close it, it crams the pizza up close to the dome again. So the actual area that is heating is very, very small and very well insulated. That's how they're able to get a good refresh rate and a very high temperature in a very small space. But I was shocked he pumped like maybe 1011 pieces 12 pieces out of that thing. kept it going not a lot of smoke not a lot of heat. I was quite impressed but you know, unlike those the outdoor that it's 1000 bucks. First of all, it's kind of big imagine it's like slightly bigger than a microwave. So like you know, I can never use it here because I don't have a plate he keeps it in the basement. He's not using it but like I don't have a basement. But if what you want to do is make indoor pizza that sucker that sucker makes indoor pizza like the have to understand the limitations of it, which is you can't really cook anything else in it. Like you can't cook something high like a steak or anything like that. Like you can in the outdoor what is it called Guney una whatever. I don't have one because I don't have an outdoor space now but the $500 outdoor gas pizza oven, but for indoor electrical 110 stuff I was quite impressed actually. You know what sucked. There. There peel the bread peel on that thing is the worst. And they spend a lot of money on it too because it's stainless steel. Right there's two things you want to bread peel the several things you want to bread peel to be but among them you want them to be relatively light and you want them to be stiff. This is both heavy and it goes Ruby when you pick it up. It does not feel sturdy at all and yet it is extremely heavy. And while he tells me it also sticks like a mother so the peel needs some work but the oven itself I quite liked. So that's what we had Oh, and DAX made some more I grabbed some word hogweed for him. And he made some 100% warthog, which is a red wheat bread, which is good. And also on Saturday on the way up to Connecticut. I stopped by the Green Market and bought another 50 pound sack of grain this time I bought the one that Adam was one of the ones Adam the auntie was talking about last week, which is Redeemer, which is one of his favorite weeds had been out of stock, and I got a 50 pound sack of Redeemer. And Jen was like Dave What the hell our entire house is just sacks of wheat sweet everywhere. So now I just joke with her my yo Jenna got to go out and get another 50 pound sack of wheat. Think about this. If you live in New York City and you don't have a basement or any closets that are aren't already being used. Hey guys, people who live in New York, is there any extra space in your closet?

Absolutely not.

No If there's no extra space for 50 pounds of wheat top to

bottom, I sort of like shove the door closed whenever I'm done with.

Yeah. And so the other problem with wheat is 30 talked about this last week we were talking about it when, when I had at one point I bought like a 50 pound sack of rice from a supplier in Brooklyn. This is like, you know, 20 years ago, 1820 years 2020 years ago, and I didn't repackage the rise. Now, nowadays, prepper websites tell you all about what you're supposed to do is get like plastic buckets with like gamma seals or some sort of really heavy airtight seal. Then you're supposed to stick your green into mylar in like like Mylar bags that are oxygen sealed, then you seal you throw in oxygen absorbers and what the oxygen absorbers are fundamentally is iron filings. Those iron filings rust, and as they rust, they absorb the oxygen from the environment. And so it's an oxygen free environment. And in an oxygen free environment. Bugs can't grow if you don't do that, and you just keep like a sack of rice around your house. And you're not like full of insects. They grow weevils and then weevils are all in your rice. weevils are all weevils everywhere. Nobody wants weevils everywhere. Now, first of all, it's hard to get oxygen absorbers right now, because everyone's prep themselves into oblivion. But second of all, I don't have room for giant buckets of stuff. So instead, I just vac back down all the stuff like facted hard and hoping now I know that oxygen will make it through the bag and bugs can eventually grow again, but I'm hoping to kill all of anything that is like right there right now. And then I'm cycling them through the freezer, cycling my bags through the freezer, two pounds, sorry, four and a half pounds at a time. So within a month or so I should have been able to freeze down all of my currently 120 pounds of grain that I have chillin in my house. But anyway, whatever. I have bread going right now. Anyway.

All right. Oh, wait. Chef John. Paul asks in the chat, do you like a pizza steal above a pizza stone?

Okay, that's a good question. I don't have that much experience with a piece of steel. Since I'd already bought all of my gear. By the time the modernist crew, Chris Young started talking about using Steel's as a thing. So I don't have I don't have that much experience with one miss dasya. And I bought one at the eldest street lab, not for that, but for a different reason. And we promptly accidentally melted three quart containers onto it. And so then I was never able to adequately like I never took the time to adequately burn off all the plastic that was on our steel. And then when we moved, I think it got pitched right stars that nothing. Yeah, got pitched on the left. And so I've never had adequate experience with the steel. I get the theory of it. My problem with all of these things, is there refresh rate, right. So that's why I like when I was talking about the Breville pizza oven. The first thing I asked Wiley was okay, so your first pizza cooks in 90 seconds. How long is your second pizza take how long does your third pizza take? How long does your fifth pizza take any sort of storage medium for your oven. Whether this be a pizza stone, or a steel is limited by how fast you can dump the energy into it because they're all energy storage devices. Now the nice thing about a steel the bigger the mass obviously the better is that it loads up faster and can dump energy faster than a stone camp. So I get the theory of it. I just don't have enough experience with it. I mean

this episode is brought to you by vendor table a monthly food subscription service for avid home cooks focused on delicious and sustainable pantry items. So I recently received my friend's box and one of the first things that popped out were Rancho Gordo beans that they called Castle a beans. Now, everybody pretty much loves Castle eight stars you like Castle lay. Yeah. Everybody loves it. But here in quarantine time. I don't really have a bunch of duck lying around. You can't really have a real Castlebay without duck. So I just kind of made something similar ie something meaty, and beanie. So what I did with them was first I just in my house all the time I have a whole bunch of reduced tomatoes. So I just buy the canned tomato, the canned tomatoes. You I blend them with a whole onion and with a bunch of garlic and then I put it on an induction and reduce it by half so they have this kind of like it's not tomato paste. It's like this kind of like sick kind of reduced tomato that I have lying around. Now don't add those to the beans right away because you never want to cook beans with acid. Instead I took more garlic onion sauteed it down through the beans into my rice cooker with that chicken stock and I hit that with some of the some of the burlap and barrel flowering hyssop time that came into in with it. And also sorry stars I added a little rosemary. I know you hate that I apologize. And then I threw in because I don't have standard kind of gasoline meat ingredients I threw in to ham hocks and a bunch of sausage that I had, you know, different varieties some hot so I'm not I hack them up into pieces, throw them in and just let that whole thing cook up once it was cooked out and like you know, and the sauce was reduced down to just where I wanted it. I threw in the tomato reduction, fold that in and then breadcrumbed it and just clays the top of it to get the bread crumbs out and serve them on so it's not Castle a by any stretch, but dang was a delicious. Go to Ben to table.com to start your monthly subscription, use the discount code HR n to get $20 off a new subscription and vendor table will donate $10 to support cooking issues and all of Hrn which stands for Heritage radio networks programming. By the way, I don't want to forget this one. Ashley Bronstein writes in by the way, why is it that people's names are spelled Stein but pronounced Steve, where does that come from? I'm assuming it's Bronstein and not Bronstein. German Germany, in Germany, e i n is Stein.

Yes. Oh, okay. Sorry. You're saying the opposite in America.

I would bet that like well over half of people whose names are spelled Stein are pronounced Steen. Know, Like Victor Frankenstein. From the Stasi, his favorite movie Young Young Frankenstein? Yeah. Interesting. Why? How did that happen? Where'd that come from?

I don't know. None of us are at apologist so

you know, so does that. Is that in America only or is that worldwide? I don't know. Dave. God, what's that? Usually you people? You lived in Italy. We live in you lived in Belgium, didn't you? What the hell?

I lived in France. They're not really pronounced anything. Anything's things that way. Yeah.

Anyway, Ashley writes in my boyfriend Jacob is a big fan of your podcast whose birthday is on Saturday, May 30. Would you mind giving him a shout out? Shout out to Jacob Happy Birthday. That was great. To say I cried.

I didn't I said no.

I thought you said I cried. This reminds me my Gerard my They said my stepfather Gerard. So while not by blood, like you know, you know, grew up with him. You know, as part of my life. He his Italian family in Boston is the source of like many many hilarious stories in my life. So one of them was his, his sister had gone to a mafia like a funeral of a daughter. So his sister was friends with a mafia dons daughter, because they just happened to you know, go to the same school and the friends and so she died at a very young age. And so this this girl that I'm about to describe to you reminds me of Anastasia, so like, like, the Gerard and the sister, my stepfather, Gerard and this and his sister, Auntie Linda go up to this goon at the funeral. And they're like, oh my god, this is terrible. Oh, they're so sad because this you know, this young woman is died. And the goon goes, yeah, we'll said Oh, and that reminds me Anastasia. And then there was another story where they're at the same funeral. I believe someone on the on the outside. Another goon was handing out. Kleenex is to peep tissues as people walked in and they go it's going to be real sad. You're going to cry. handed out the tissues to people how crazy is that? Wow. They want good. Your funerals does people Yeah, forcing you to cry. Yeah, I'm gonna be real sad. You're gonna cry.

Nobody's gonna cry at my funeral.

Oh, no.

I'm not. I'm not sad about it.

Don't cry for you, Argentina. You're supposed to be mortal. That's all you want it. How much to ask

us. Did you see that? That Jimmy Fallon has been canceled.

What do you mean canceled? canceled? Something terrible or canceled? Like

the show? Listen, apparently in 2000 He did blackface on SNL and it's just coming out now.

Okay. Is this one of those things like Chris Cuomo, where you're gonna have to dial this way back?

No. No. I mean, he has not been canceled. But he is. It's like there's a hashtag. I don't know what it is right now.

I have no I don't know. I have no data on this. i

It is true that he did blackface on SNL in the year 2000.

Oh my God, bringing up a good old Conan thing. I didn't know your work. own fan.

Dave we've sang this song together.

Yes, true. Do it. John, do you even know what we're talking about? Are you too young to know about this? No. Matt, do you know this?

It's like in the year 2000. Yeah,

yes. Yeah. And well, it What was it the trumpet player who used to sing it? There was this big trumpet guy and he used this super high falsetto. Yeah, anyway, I came. My voice is a little growl and Scratchy there. I would do that. Like in my head. I can hear it. And then they would just like, read off these things like in the year 2000. And then they would say something dumb, like some dumb thing because it was before Conan. Anyway. Interesting. You bring up Conan, and interesting you bring up horribly racist things. Because I saw the doc. Here's a memory on the Dana Carvey Show, which was kind of like an amazing documentary of the show that Dana Carvey did after he left saronite live in 1997. And like the team on it is like, here's who was here's who was the team. It was Michael, who's back, you know, does TV funhouse for Saturday Night Live. Right? So Michael was, I guess a showrunner Dana Carvey was, you know, the headline guy, and they were gonna have it be it was a sketch comedy show. So Anastasia would have enjoyed that the writers were Louis C. K. And he also acted on it, right. Stephen Colbert and Steve Carell, who I did not know were, like friends who came up at Second City together. And who else some other famous. So there's some other famous people that were on it. But it was the kind of this who's who of people that became incredibly kind of famous and well known. But the sketches, they had so much like weird, like racism in them. It's crazy. It's go back to see what was considered funny by people that we still consider to be funny people, even in the late 90s was just crazy. Crazy bad. You know what I mean? Anyway, in the year 2000, all right. From a user in the Zoom demo chat room, that's that's very personal, a user?

Many. Yes, many, many questions about.

Dave, Anastasia mentioned that refurbished spins, halls might be available soon. Any updates on this, I have decided to not sell refurbished spindles. It's just too much of a headache, and the amount of money that you would save by buying the refurbished pins there. First of all, there's not that many of them. And then like, I am just loathe to sell them to someone who I don't have direct daily contact with. I will tell you this, though. For those of you that don't know, one thing that has come of this kind of Corona thing is that we've started John has started doing what's it called? What's the word of face? Yeah, face FaceTime meetings live. So we do now video troubleshooting if you're having a technical issue with your spins off, so it was a really good time from a customer service standpoint to buy one. And I'll also say this, John, for those of you that don't know, the history of John, John is a professional. You know, one of the things he does is professional line cooks so he knows what your problems are people he can help you out. So anyway, we decided to not not do it, just do what you imagine stars if I if we then had to provide customer service on top of something that was fundamentally a breakeven situation it would be it'd be a nightmare, right?

Oh, yeah. Yeah, yeah. Although people are probably excited to get the Zoom things they may just rake their spins all to get that now

you see what it means to us. This is how much you hate human beings. This how much you hate people so

much I know about human beings God? Yes.

I mean, I know if I didn't have a weekly meeting with you guys. I'd be breaking

your are an outlier. A lot of you. You are not.

Geez, Louise. How am I good? All right, from Elvin, Young. This is a question that we haven't gotten to in a while I frequently used to cop to calculus chapter of the book as a reference for sugar acid and ABV balancing. That is alcohol by volume balancing. Wonder why it is that Americans use alcohol by volume whereas other countries use alcohol. Some other countries use alcohol by weight. I wonder why. I wonder how that happened anyway, but I'm curious if there's anything I need to consider for drinks, like a stir drinks will clarify juice and cordials or be lower ab ABV drinks. I'm curious if these drinks tend to go above the typical acid percentage range for storage stirred drinks. So the what's the question? You're John, lower ABV drinks, do they have more acid and higher ABV drinks?

I think so.

I'm curious, it makes sense to build a drink with the same overall volume sugar and acid proportions but just adjusting down the ABV by swapping out part of the base spirit with a fortified wine. I'm experimenting with different configurations but not seeing particular patterns. Alright, listen. elven I'm gonna tell you this and I said this on the air but I'm gonna say it again. By glycerin and no, I don't mean mono and diglycerides which for some reason, the freaking Ferran Adria. texters group decided to call like they're freaking mono and diglycerides flakes like please say and some people call it glycerin it is not. Listen, I'm gonna say this because I had a Twitter thing with someone mono and diglycerides glycerol glycerol, which is what we generally refer to as glycerin specifically, vegetable glycerin is a slightly sweet, extremely thick, liquid. Okay, glycerin, the glycerol molecule is the backbone of it's the it's the polar backbone of all fats and fatty acids. Okay, so a fat is a try glyceride. So that is three fatty acids on a glycerol backbone. So if you look at pictures of molecules of fat, it's like three fingers coming off of a backbone. And that's what a fat is, you're not one of those fatty acid chains off and you have a diglycerides now that the fatty acid part is nonpolar, right, so that that is like what is attracted to non water, right, and then the glycerol part, that part that doesn't have the fatty acid, that part is a polar and so that gives it emulsification knock off a second one, and you have a mono glyceride. So the glitter flakes that the solid things are mono and diglycerides, kind of a shotgun mix of those things, usually somewhat titrated to be able to use properly for thickening oils or for a emulsifying etc, etc. The glycerin the liquid is what you want to buy by vegetable glycerin, they do taste differently supplier to supplier, but just test them. And you're only using a very small percentage, you're talking like five grams to the leader, or you know, maximum maximum 10 grams per liter, but you really wouldn't want to add that much more like five grams per liter. And what happens is, is that as you lower the alcohol percentage of a drink a cocktail, right? You are as soon as the alcohol drops below a certain threshold, and it's usually somewhere like 1212 13% Alcohol. As soon as you go below that threshold, you'll notice that in order to get the flavor and the body and the mouthfeel, where you want it, you start increasing the sugar. And therefore as you increase the sugar, you start increasing the the acid and become sweeter and sweeter. And when you get down to like where soda is at 0% alcohol, you're at like 10% sugar, which is a lot. It's quite sweet. So what you can do when you're lowering the alcohol level is to introduce some glycerin and that for whatever reason it's poorly understood. As far as I can tell, and I've read the scientific literature, I haven't read it in over a year. But the last time I read it, it was poorly understood exactly how it works. But as you add some glycerin, when you reduce alcohol all the way down to zero, you bring back the like the kind of taste perception that the sugar and the acid had. In other words, if you just take if you just take something that's that five or 6% Sugar 0% alcohol, and you taste it, it just tastes like a watered down your lemonade, right? It just tastes like that. Well you do it you watered down my lemonade, jerk cheapskate, right? You add some glycerin to it. And now it gets back closer to the mouthfeel viscosity and balance that a cocktail of those ratios would have. So I would look into doing that as a test in general. As you lower alcohol, you'll need to increase those other flavors. And I think it's probably for a fairly poorly understood reason. Is that that answer that question? Guys are no. Yep. Yeah, I think so. Okay, so, okay. Danny chews on via email does the spins are clarified butter perfectly. I don't know John, you can try that for me. Yeah, and try for me report back. I can do listen, when you clarify butter. I mean, first of all, like, what are we talking about? Clarify perfectly. Like, what are we doing here? Like, are you talking like one or two sticks. I don't know how well the butter solids are gonna stick to the inside of the rotor because there's just not that much of it right. Like in general, butter solids will compact into a puck, but I don't know how much freedom you need to effectively stick to the side of the rotor. If you are going to end there's also the foam that comes up to the top if you melt the stuff let the foam settle out right. The water and the any residual water in the melted butter and the butterfat solids will go to the inside of the rotor and you will be able to get the clarified butter out of the top And if you were doing like, a I don't know, like litres of it, then yeah, I'm sure it can clarify it very, very quickly, right? It'd be a pain in the patoot to clean that messy dishwashing, but like imagine that butter film all over the inside of your spins on the Stasi. What do you think about that? But the, but it would work, right? But then the question I have is that last 500 milliliters, which is 500 milliliters is roughly a pound of butter, right? That last pound of butter? Would it when you stop the rotor and pour it out? Would the butter solid stick to the inside of the rotor or not? And if there was still liquid water, right now, it's very hard to do liquid liquid liquid separations, liquid liquid separations, unless you just force the liquid out. So what you could do, and John, you could do, you could add hot water to it and push the butter out. That would work. But then you'd have to know I mean, you'd have to do a couple of calculations. But yeah, you could. I know it would work. I mean, John, you could try doing a couple sticks. See whether it pours right but unless you bore boil off all the water, you're going to need to do a hot water push to push the other stuff off the top. If that makes sense. John, that makes sense to anyone but me. Yeah.