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 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 bntotable.com. And when you use code Hrn for a new subscription you get $20 off and Hrn gets $10

Hello, and welcome to Cooking. Cooking issues coming to you? Well, yes, but I'm on the Harris radio network. But again, recording from wherever we happen to be. I'm in the Lower East Side and stars. Are you back in Stanford?

Yeah, for good or good for good

like you like you literally have zero footprint in on the island of Manhattan right now. You're like, like zero like nothing? Not not a bed not a toaster. That you You are now a Connecticut resident.

Yep. For now.

For now. For now. That was all right. Well, and we got Matt now in Brooklyn, still wearing pants in the in the pseudo booth. My right, Matt. Everything about this was true. Yes. Yeah. All right. And we have John from his internet challenged. Murray Hill, undisclosed location I don't

actually have at the Africa Center right now.

Whoa, let me talk about that. So John's at the Africa Center. The African Center is the place where had the COVID not shut everything down. We would currently be having our African slash American exhibit from the Museum of food and drink. And it is still there installed just waiting for us to be allowed to let people in to see it. So how's it going out there?

It's not. We're moving out of the old museum space in Brooklyn side to bring a bunch of stuff up here. And yeah, it's really awesome, too. I mean, awesome and heartbreaking at the same time. But seeing the exhibit, you know, it's 90% of the way up and it looks so good. I'm looking at the quilt right now, which is 16 feet high by 27 feet wide, made up a 400 quilt blocks, each one representative representing a different African American Culinary figures contributing to our nation's cuisine, and it looks awesome. And it's gonna be really cool when this opens up to the public and everyone can come see up.

So how many people don't either with

me and Jack Debbie, Debbie's husband. The two of us Yeah.

So do you just run around exhibit going? That's what I would be doing.

Yes, that's exactly what I'm doing. Yeah, not doing anything else. Yes.

So that's what I would do. Yeah, I mean, I can't wait for that thing to open again.

Yeah, it's gonna be great. It's gonna look really really good.

So I'm presuming Do any of you have any interesting food cooking or drink related you know quarantine stories from the last week to share

Yes, there was he I don't know if you notice

they're a gift dish with like this poached egg dressing. So I soft boiled the egg, and then blended it with Sherry, some of that good sherry vinegar, some of the good mustard. And I was just shocked at how much that tasted like a Hollandaise.

And well, I mean, it's all the ingredients just cooked in a different way. Yeah, yeah,

exactly. But it was just like so on the point and I've never been able to make a Hollandaise and always breaks on me. So this is gonna be my new go to way of doing that.

Have you? Have you tried that Harold McGee? You know, the simple way to mix everything and heat it?

No, I'm not.

You got to do the Harold McGee, the Harold McGee. Simple, simple hollandaise, where you just throw all the crap into a pan and then melted into a Hollandaise? Okay, the theory being if you never break the emotion of the butter, you never break the emotion of the butter. So he doesn't use clarified butter. He uses whole butter. Because like the original holidays is like a huge pain in the patootie. Heimer. You know what I mean? Yeah. So Harold, Harold fundamentally treats it as like a you know, like, you're just mounting like you're mounting butter at the end of a sauce when you're making it and so he just does it that way. Yeah. Oh, but I've never tried a how many degrees? Would you say your egg was?

147 We're in our

seventh God. Like, again. I cook eggs in Celsius, my friend. It's not deep frying whole second 147 Fahrenheit and Celsius. Fahrenheit. Yeah, no. Yeah, well, obviously, but I'm sorry, I can't do that. Six, almost 64. So 60 You're doing an almost 64 degree degree egg free. And John who is a is a Belgian style person, a francophone and Francophile is cooking his eggs in Fahrenheit, Kill Kill horror, as we say in English. Kills horror. Anyway, never try. That sounds good.

I actually did have I had a cooking issue for you or more. It was a thing that I was wondering about while doing it. So a few weeks ago, I met up with my friends for a socially distant hangout on Cape Cod. And my, the guy who married us actually Phillip had been out foraging and gave us a bunch of mussels. So we came home and cooked up this what it was like a green curry muscle muscle dish that we were sort of emulating from this place in Chicago, we like a lot. And as I was cooking it, it was giving me like agita, because I you know, we're cooking the muscles in the broth. And I'm worried like, well, what if one of these things is just filled with mud or something real exciting. And now we're cooking that in the broth? We're going to consume it in and it made me wonder do restaurants never do this? Like do they always put them off to the side and then add them into like, how do restaurants actually handle the uncertainty of what is it within your muscle?

Yeah, I think they just take the crap shoot my friend. Like they, you know, yeah, we what we buy him in sacks. We don't forage them. And then they have the tags on them, right. And then typically, you'll scrub them. And then if you you know, if you're like me, you sit there on each one and you rip the beard out. And then you make sure and you make sure that they are you make sure that they are closed and you throw away the ones that won't close when you tap on them if they're open, right? And then you're also supposed to throw away any of them that are too light because obviously those are empty, but the dreaded one the one that your boy Anthony Bourdain used to dread was the mud filled, so heavy, closed, dead death muscle I have never actually seen one out of a commercial package ever. I've gotten plenty of dead ones that I've thrown away I've gotten plenty of ones where it has excess beard you know what I mean by beard right the attached

Yeah, totally. Because we did all we did all that stuff. The beard ripping is real fun. But yeah.

Remember though, you're getting them off of the actual ground like most modern muscles are grown on kind of like these vertical, you know, like substrates hanging down where they kind of lift them up like Garland's of muscles at cashew these things and they harvest them. So it's not like people are going out. And like, you know, like ripping them off of rocks and they're not attached with like, you know to seaweed or any of this other stuff. So I just like John and Stasi Have you ever encountered in a in a purchased muscle sack a a one of these, you know, mud filled muscles that you hear about? And I look at everybody John, you ever seen one?

No, I haven't. I used to work at a restaurant where we had muscles on the menu. Yeah, and I never never saw those.

It give me some give me some more fried action. Movie movie. Yeah. You love that stuff, right? Yeah. Yeah, well being you know, Belgique, you know, you gotta love that stuff. What are they? What are they? What are they? What are the flames? They're not really what are the Flemish people? What do they call mussels?

I don't know. Actually.

Probably up to Flemish

give it Yeah, I don't know. I need to I need to brush up your right. And

you said your dad speaks the language for Christ's sakes he

does. You never taught it to me. But I guess I can learn it on my own. I shouldn't blame him.

Anyway. So yeah, I've never seen one. So I wouldn't worry about it. As long as they are sound like you know, like they are closed accurately. I've never seen one of those. Now if you're foraging wild on the Cape, which, by the way, is where he did, Bourdain did some of his early cooking. And I have also forged wild muscles in on the cape and in Maine, and not really come across that problem, but I imagined it would ruin the entire pot it was cooked in

Yeah. That was one that was was freaking me out

if you if you fit but you would know it. It's not like it's not like you would it's not like you would cook a muscle. It has some sort of sewage stank mud in it. And then you open up the pot to smell the white wine and the onions and the and the garlic and the herbs and all of that you're like, oh, white wine, garlic, Jesus sewage, you would notice, you know what I mean? You know, that's just my guess is that you know, if even a Susana as we would say, of raw sewage in your in your muscle broth would I think affect the flavor to the extent that you would notice? You know, it's my guess. Yeah. Now, interesting story about the cape. Were on the Cape, were you?

Well, they had gotten the muscles on me in Wellfleet. But I wasn't we were in sandwich.

Okay, so I've never gathered muscles in Wellfleet have gathered clams in Wellfleet. But when I was a little kid, we used to stay out near a province town. And there's this jetty out near province town, like go goes out and cuts across like that little point there up by Provincetown, Long, Long Jetty. And I used to go down there and we will get muscles and also periwinkles, right. And then and this is in the 70s or 80s. Right. And so we would get pots and pots of Periwinkles and pots and pots of muscles, and nobody cared like at the time, like there was no one there's no game, you know, game, like fish wardens or any of that stuff kind of pestering us at this time. Not that I remember we even used to get called hogs, you know, which are the big clams we get called hogs. For those you walk out in the sand, and you plant your you plant your heel, and you can kind of feel them with your heel, if you smash your heel into the bottom of the of the of the of the you know, the sand, and then you pull out big, big call hearts like you know, bigger even than your normal stuffed clam kind of situations that we would make them into chowder. And again, back in those days, they probably should have given us grief for not having our proper tags, but no one ever did. And so we were gathering muscles, and like say paralegals and apparent wrinkles, there are real small, so we used to we used to kind of boil them up in huge, huge pots and just sit there with safety pins, and you pop the trapdoors off of them. And then just like kind of pull them out with safety pin and eat them and you have to go real fast because they're so small that if you don't go fast enough, you burn more calories eating them than you do like from the actual periwinkle anyway, but we found out later that those weren't necessarily the safest because the hotel that was right next to it was dumping their sewage into the bay at the time. So, you know, there's other things that you can't even taste that might get you you know what I mean? Yeah, that was that explain a lot about myself. Yeah. Although, listen, nowadays, I doubt anyone's allowed to dump any kind of raw sewage into anything so you're probably you're probably fine.

We're gonna do we have a question that just came in on the chat.

Now question. You're on the air. What's up or you're not on the air? Matt's gonna read your question on the air. Yeah.

David J Foster. First of all he says sounds good. That's not a question. But thank you, David. l says, Yo Staz a question for your dad. I'm at my dad's in Florida and his Meyer lemons are coming in nicely. I guess this is a question for her dad. I'm not exactly sure how she's gonna answer. The leaves are looking a little yellow though. Any advice from him? To keep these trees healthy nitrogen other trace minerals. Okay, I should have read this first. It's question for istyles. Dad,

first of all, isn't it? Wouldn't it be stars his mom? Isn't she the plant pathologist? Or is it your dad is the citrus user but isn't your mom, the plant pathologist,

but my dad deals with the trees. So.

All right. So what do you think? Are you authorized to speak for him?

Now? I don't, I can ask him but I know they don't do. Well. I can ask him.

Oh, wait. You sounded so real. Like, I don't really I'm not gonna ask. Okay. Like what was that all about?

Because they don't really do much to this stuff around the house because it all just sort of Rose without issue

they never have without without growing issues. And they've never had a problem. I guess. I will never had any sort of blight. You know who we're going to have on Eventually, though, is our boy that fruit explore. And I'm sure he knows everything about leaves getting all effed up. Yeah. David Karp.

That's true. Yeah.

Are we gonna have him on the show? Or we're gonna have him on our unhappy hour?

You're gonna have on an LA Contessa. All right.

And stars. I'm assuming since you're moving out of the city that you did nothing of interest or you would have said so.

Ah, yeah, I've done absolutely nothing.

Well, I have been cooking up a storm. Booker has been cooking up a storm book or baked his second cake. This week. He did what's called a periodic cake. Where I don't know where the I don't know where he came up with this idea. Yet. It's the tallest cake I've ever seen in my life. It was for full size layers, like not half layers, like full size layers. He had to make like a giant batch of icing, like the biggest batch of icing that my KitchenAid would handle and then kind of hollowed out the middle and put the m&ms into it. He worked worked, worked quite nicely. He thinks he wants to go do cakes. Now he thinks that's what he wants to do for a living is be a baker. And bend a table sent us in our in our little in our bend boxes now. Nastasia always has fish in her box. Is that true? Yep. Yeah, it started always has quite a fishy box. But I've been getting the grains out now. Yeah, I've been getting the grains and so he sent us this main grains, Red Five wheat, wheat and red fife is a kind of a heritage wheat that people are growing out here on the East Coast. And makes it's very, you know, full flavored thing. And so daxin started cooking with that, so maybe I'll post that later he posted this and he made his red five wheat bread. You know whole complete whole wheat but he calls it you guys watch Bob's Burgers ever. No, no, I know you don't. You don't either. None of you guys watch Bob's Burgers. Not Oh my god. It's great. Anyway, they have a Thanksgiving episode where they they're making fun of like heritage turkeys. In fact, heritage heritage meats tweeted it out. It's called a river Brook Lake farms Turkey. And it's good at River Brook Lake three different bodies of water river Brook Lake farms, Turkey and each Turkey has a name and Bob the protect one of the protagonist is like waiting for years to be on the list that he can get this magical Turkey and then a hilarity ensues. Hey, so DAX calls it river Brook Lake farms. Bread. So we've been living cooking with that. And I cooked the Castlebay beans, but get this does. So DAX all during the week. Dax just goes into the fridge and cooks whatever he wants and doesn't tell me right for like lunch or whatever, whatever he wants. So like I had all these sausages. I had all these things. I was like, I'm gonna make a mock Castle, a mock Castle lay right in the rice cooker and I can get onto rice cooker beans, because I have a question on it later. And then when it comes time to do it. He goes in I go in and there's nothing there. There's none of the sausages left none of the anything. And I said almost like Dex you have to let me know if you're eating stuff that could be construed as a dinner food that I haven't specifically bought for you. You have to let me know because I don't go and check the fridge every 20 seconds to know what I have. I know what I bought. I put it in there. I cooked it dinner. That's all there is. And he's like, No, you have to tell me that you want something for dinner or I will cook it now who's right?

With two teenagers in the house, you should just assume there's nothing in the fridge. Yeah, but I

buy all this stuff. I mean, like does you know what it's like to buy a bunch of stuff and expect it to be there to cook dinner and you like you know you plan for the week and no, I mean, am I wrong here?

I'm anybody that's taking stuff in the fridge though. You used to know not like,

like, I mean, what about Count Chocula? You planned on having that count? Chocula

Yeah, but that's like saw sausages are different. That's crazy.

You're like, it's beyond the pale. Like the fact that someone would take sausage out of your fridge is like, you can

hear them, like smell them cooking and like think those might be my sausages and you're, I'll be

gone, I'll be gone for a couple of hours, I'll be gone doing something I'll be, you know, be gone for hours, you know, and then like, you know, the sausage is there. And then you know, a couple days later the sausage is not there.

I just thought you're not supposed to. Or you're not going out that much during quarantine.

I can walk i By the way, and antibody positive. So yeah, congratulations. Yeah. And yeah, feels good. So, which would thank God, early on. I did do the hardcore quarantine because I would have been spreading it like a weasel because I in fact had it right at the beginning. I think the Stasi also had it right at the beginning. She'll find out when she gets her antibody tests, because the Stasi and I were in a truck, on the way to speaking of Maine on our way to me, we came back, the entire city shut down. And then the next day, the Stasi, and I felt bad. And it was it was the COVID It was the COVID. Right. So that's

my hope so. Yeah.

I mean, that's the best possible outcome if you're now feeling good, and find out that you have in fact already had it.

Yeah, but get this. You know how they want people with antibodies to donate blood? Yeah, yeah. So here's the issue. So the thing where you sign up to donate blood, if you have antibodies is outdated, was apparently made before they had the accurate antibody tests. Because in order to donate blood with antibodies, you need to have come back with a positive COVID test. But when I had COVID, they wouldn't give the COVID test to people who weren't like on the list, and we weren't on the list. So even though it's obvious that I had it because my antibody test came back positive. It's not obvious enough, I don't fit into the people whose blood they want, because I never got a positive and then a negative result on a COVID test. Isn't that crazy?

It seems pretty stupid.

It does, in fact, seem pretty stupid. Oh, and if we have time later, the other magical thing on the green kick now which Miss dossier hates any of these things, I was able to purchase an old grain mill, which I put out on the on Twitter, it is unavailable. Nobody's ever heard of this mill. So I'm going to be I'm going to be hot writing this. This five inch, five inch stones. It's got five inch stones 750 watt motor from probably the 70s. I think the one that I have is called Thompson mill from Mesa, Arizona. And we know that Thompson made at least 1257 of these things unless he pulled Anastasia and started numbering at 1000, just to make it seem like we had made a lot that's a classic star's kind of a move. But I think these things were made to a pattern by people because there's an identical mill was made in Beaverton, Oregon, called the little gem mill, which is almost identical. So I wonder if there was some sort of pattern that people could buy in the 70s that allowed them to make these things at home and just sell them out of their out of their houses? Because all of the addresses that I look at where are these mills were mailed out of the one in Beaverton, Oregon, and the one in Mesa, Arizona, like their look like houses, they don't look like industrial buildings where people will be making this thing. So I'm still looking for information on these mills. And I'll tweet out more pictures of them or maybe Instagram when they're done. Speaking of Instagram stars, what was your magical PR move my talent?

I sent a series all to Jimmy Fallon's house in the Hamptons. And writing in quarantine and happened. And I would watch it every night except for last night because I was feeling super depressed because everyone makes fun of me for watching it and I was like you know what? Not gonna watch it anymore. And this morning, I watched it while I had coffee and he used to sizzle. Why?

Because he talked about it right?

about it.

Well done.

Right, right. So here's a here's what happened to Stasiuk literally went on Amazon and just sent it to him with no note no nothing. And you didn't want him to think it was coming from a flak right. You want him to think that he accidentally ordered it and had no idea of forgot that he had ordered it. But then instead he thought that Dave Chang sent it to him. Dave Chang, you know our partner, and thank God because if it was if it had been you and me it's not like he would have called us and used it on the air. You know what I mean? So anyway, good good for us. And speaking sizzles more news, so there's a there's a bootleg. There's several bootleg series hauls for those of you that don't know, that we sell. You know, we sell this thing called a Sears all which turns a torch into a handheld brailler anyway, there's a bunch Are people on Amazon now selling bootleg Sears AWS, but there's one that looks almost identical to ours. And people have been buying it. And then complaining to us to John, who's our customer service representative have been complaining to him that they're that the that they've been throwing off quote unquote, black metal dandruff. Right. And then when we dig deeper into it, we found out because I was like, oh, man, and here's a secret. We were looking at a company to manufacture a different company than the one that we use to manufacture the sizzle. And they sent us a proto, and it threw off black metal dandruff. We're like, Nope, we're not going to use you. And I think those are the people who are selling the bootleg Sears halls. So if you get a bootleg series all that throws off, like you know, flakes out of it. Don't order the bootleg. Don't get the ganker get the real. Yeah. How infuriating is that Anastasia?

Well, we know who it is. So I'm not surprised. But

it's got to be that look, people. Like the reason it costs what it costs is because of the fancy fancy fancy metal that not the outside of it is the fancy fancy metal that is in the screen on the inside of it. And the other thing is not so cheap is the insulation. So like there's a anyway, they're obviously they're not using the same stuff that we're using. They're using some sort of bootleg garbage. And so please don't try to get John to replace your Sears all that we didn't even make that you bought from some bootleg patent infringing weasel that I wish would fall off a cliff, right? Yep, no one likes a patent infringer, well, here, you know, people the thing about patent infringement infringement is this. Like, let's say these guys sell 1000, sizzles and their profit is, you know, whatever it goes off of that, right? That's all that Booker and DAX can get in damages back. So like a patent troll. I'm not going to name names, but like, you know, everybody's favorite patent troll in Seattle. When they are trolling a patent. They'll choose a patent where there's millions of dollars in damage, and they have their own team of lawyers. So it doesn't cost them anything extra to go after the people that have quote, unquote, infringe the patent because you guys know how patent trolling works, right? What a patent trolling, you buy a patent that nobody knows exists, that the person who's infringing on it doesn't even know they're infringing on. And then so you buy the patent for almost nothing because it's quote unquote, worthless, and then you go and you find out that some big company has been infringing on it to the tune of millions of dollars in profit, and then you sue them for that millions of dollars, and then you just skim that off of the top. That's why it's troll patent troll, anyway. So, but for us, a small company without the money, how the heck are we going to go after, you know, how are we going to hire our lawyers who charge you know, hundreds and hundreds of dollars an hour? How are we going to hire them to go after a company to get back like 15 grand? It doesn't work, right? It does. Yeah. It's crazy. It's crazy. It's crazy. Now if they knowingly infringe, we get triple damages. But even so.

This episode is brought to you by vendor table, a monthly food subscription service for avid home cooks focus on delicious and sustainable pantry items. Today, I'm opening my second box from Ben and it looks like it's a box of tinned fish. I have sardines in butter, which I love. And I just like putting that on great bread.

Whoo in butter. Join it down. It's tinned sardines in butter.

tinned in butter. Yeah. mussels from the Leisha and marinade. What should I do with these days?

You can make a risotto and just put them on top.

Yeah, I'll make a risotto and what goes on top or I'll just open the tin and have a glass of red wine.

Next thing that's a smart

next thing I have a Ooh sturgeon. Like that can sturgeon in olive oil.

Basically, you got the booker box.

I got the booker box. Go to bend a table.com to start your own monthly subscription use the discount code Hrn to get $20 off a new subscription and Ben to table will donate $10 to support cooking issues and all of HRMS programming.

Eric from Montreal writes in regarding whiskey sours. Hey, Dave, Anastasia in the gang. I was a bartender for a few years and learn how to make a half decent, half decent whiskey sour with egg whites. One Christmas I made the mistake of offering it to my dad who now not only loves them, but will also offer one to every family member during our family gatherings. Presumably though, your dad is offering that you make them. Eric which is you know, sorry about that. Since the cocktail hour it takes a long time to make a good phone needs a good 20 seconds of monkey shake monkey shake is my old style crazy shake. It's not really the nicest thing to have to make a anywhere from four to eight in a row. Now you listen, Eric, you know, you know you can do probably two and a half to three per so that's two and a half, two and a half, five. You could probably do five at a time if you split them, but still I get your point. I would probably do it that way if I was only doing them occasionally. Anyway, how would you do it? He asked. I have an easy ripper and a Vitamix. also curious to know how you would scale it for an event. been listening for years. Thanks for all the good tips and hours of entertainment Eric from Montreal. PS in a previous show, you mentioned that Montreal bagels were fine, but lacks salt and were therefore inferior to New York City bagels wherever they go in New York City to test this claim. What about you, John? You got any good bagel info? You got any good bagel info for me?

I'm blanking on the name. But I'm a corner of metropolitan and Lorimer in Brooklyn right off the El stop on the warmer is really, really good bagels.

What style of bagel? Is it though?

New York style?

With style of New York style?

I don't know. We'll write another word in different styles of New York style.

Oh, of course, man. Of course. There's like, first, your first question is, do you fall into the camp? Of like, let's go back to the 80s 70s and 80s. Do you fall roughly into the SF bagel camp? Which is the puffier bagel camp? Or do you fall more into what would have been back in the day the H and H bagel which is the bigger hole kind of denser, less puffy bagel both of them are much larger than the old Union bagel or then a lot of the old bagel shops around that make kind of smaller, smaller bagels. But So you first have to divide yourself into Am I SS style or not SS style and if your SS style, go to SF by the way you go to ESA if you're like for instance, even in the neighborhood where S is which is I think first or second avenue like around 20th street somewhere. They move their locations I don't know exactly where they are now. Even if you like like in that neighborhood, some people like tall which is another one near there. I'm not I don't really care about tall. But then, you know we're in where I was from. When I started really caring about New York City bagels when I was at Columbia, you know, in the 90s could before that I was just eating you know Westchester bagels, not that the Westchester bagels were bad, but you know, so up there, it was absolute kind of had the bagel that everyone was going for. They were apprentices from so and so had SS style puffy bagels. But you also had Colombia bagel, which a lot of people liked which was a denser style less puffy, or all depends on what you like. The Stasi. How do you like the bagel at the at the Teresa's bagel place at the

ah, it was I can't remember I had it once. I don't remember. It wasn't

even that wasn't even a blessing.

I don't remember

people love that though. Right? People love their bagel and their big giant bagel tubes or like where it's like big like freedom air platter. But instead of freedom marriage like suite of bagels with the cream cheese and all that didn't people like that stuff? He did. And then some people in New York like the pseudo Montreal, which is a Montreal style with salt in it. And so that would be like, like black seed, but I don't have a lot of experience with black seed. And then I've also never been to Milan Have You Ever Have you guys ever been there? Yeah, no. How are their bagels? Great. Really great. Wait, John, you said no, you don't like him?

I have not been Oh, all right. Yeah, I

haven't been because what am I I'm I'm gonna go to Brooklyn to buy a bagel.

What am I there in?

Rockefeller Center? Oh, now they are. What am I gonna go all the way to Rockefeller Center. I gotta I gotta I gotta either cross a river or like, you know, cross the mystical dividable 42nd Street to the Nomad Hotel. Way down in the 20s Alright, okay. I will I will go well, when when there is a New York City again. I will I will go try them. Now back to your question. Okay, look at if you want to do a post filming, what you're going to want to do is do a do your shake it with ice just in shakers, probably. And then you can do a, you know, some sort of a whip shake afterwards in an EC. The EC is going to cost you some money though, because you're going to fit like the maximum you're going to get is six drinks. If you're limiting the drinks to in a one quart in a one quart easy or one liter easy. You're gonna get six five and a half ounce drinks into that and it will work but then you're going to have to pre chill your EC and then you're gonna have to pre dilute and chill if you get it all diluted nice and cold. Put it into your EC, then foam it then phone into the glasses it might sputter. It might not it would probably work might be good. Remember to put the bitters on top to kill the wet dog smell or allow your egg white to crack your egg whites out early in the day and let them air out like in a quart container in the fridge for like 656 hours to get rid of the wet dog before you make your whiskey sours. So that could work, but I think it might kind of cost a lot. The problem with using a vitae prep is is that it's adding a lot of friction, so it's getting appreciably warmer. So what you would have to do if you were going to use a Vita prep is throw a couple of ice cubes in with it, after you've done your dilution, or even just add or add, you know, add the right amount of ice cubes for the dilution you want, blend it until the ice cubes are gone. And then hit it and hit it with a couple of more ice cubes. Because the friction innovative prep is not insubstantial. In fact, they divided prep people say that you you can heat soup in a fight of prep to boiling, and I use it to heat things. And it's it's hundreds, it's like a several 100 watt heater at the end of the day being dumped into your thing. So you're constantly heating, whenever your vital prepping, you might be able to get away with a putting individual drinks into a quart containers and hitting them with stick blenders from the sides. So using the old foam trick with a stick blender. And the way that works is you tilt your cup at an angle, you put the stick blender in, you have part of the bell on the stick blender in the surface of the liquid and part of it out. And as the blade comes out of the liquid into the air and back in, it's whipping air into your into your product. And that's how all the people used to make their carrot foams and whatnot back in the day. But again, I think it's probably going to be easier just to shake them. Now if you really want to do it. There's two machines that you might want to look at. One is a couple of years ago, people were making custom cocktail shakers with giant cranks on them. So you'd walk up to them, it would hold two giant shakers, you would crank it and it would go and shake the two shakers up and down. I will just say this. I used one in Edinburgh, Scotland about three years ago. And I broke it every time I used it. I over cranked it and broke it because I was so was trying to get the maximum amount of shaken. So I think maybe if you're just going to sit there and go Blade Runner that are bla bla bla bla, maybe it would work but if you're really going to go to town on it like I did, you're going to break it and stop. I could break pretty much anything though, right? Oh, yeah. Were you with me in Florida when they brought out that new bevel?

No, I was there. But you were. I don't know why we weren't together. I

was with Chris Young fluffing for like, Guy fee airy and yada.

We were there. I don't know why it wasn't with you. Yeah. When I stayed in your hotel room, and you got real mad

because I told you I didn't want you to. And you did anyway.

Because I was in a real unsafe situation in my hotel.

How's it anyway, so like, anyway, what happened there two things I remember one is so Chris Young from at the time modernise Modernist Cuisine. and I were literally the science fluffers for the Food Network's like Pavilion at South Beach. And we're there and we're doing like a question answer, kind of like we do here like dog and pony show. And then the real star would come out and be like Jada, or like, you know, Guy theory, or like, the whoever was the most famous cake baking guy at the time. And so this little girl raises her hand to ask a question. And I'm like, yeah, and she's like, I made this necklace for Gi. Can you give it to her? I was like, little girl. Gianna has never met me and will never meet me. She doesn't care whether I'm alive or dead. But I'll leave it on this station in case she sees it. I didn't actually say that to her. I just said yes. And took the little plastic necklace that this little girl made and like draped it over whatever we were using. felt bad. I felt bad.

Find Jada. What? You didn't go find Jada.

It wasn't like that. I don't know if you know this. But when you're a fluffer you never meet the talent. You just sit there you do your leg Aurasma ties and then they pull you off. And then and then the handlers come in. In like this phalanx and then like the talent comes in. You don't get to meet the talent. There's no offers not allowed in the greenroom.

I'm sure her assistant or someone of your level was let alone lurking around. I

don't know. I don't know. Anyway. So right before then, the person at Dell, who was repping Breville came in with a blender top and was like this blender is unbreakable. And I said, unbreakable. Ha, she's like, yes, it's completely unbreakable. So I took it out of her hand. I hurled it onto the cement ground and then started just jumping up and down as hard as I could. And then like I was like, Okay, I mean, I totally bent it and like a braided a whole edge of it off from the concrete. And she's like, Are you out of your freakin mind? And I was like you said it was I couldn't damage it. You told me that it was impossible for me to damage it. You know what I mean? So don't tell me stuff like that. Unless you actually want me to take your word for it. How do we get to that? Anyway? So I broke the shaking machine. Wayne Curtis at a tales of the cocktail event many years ago, did a panel I was on a panel, and he bought a paint shaker. So one of those things when you go to like a Lowe's or Home Depot or a true value or a mom and pop hardware store, and you order a can of paint, and they put the color in, and then they whack the lid back on and then they put it into one of those things that holds one gallon paint cans and then go there. Yeah, yeah, JJ, and Wayne Curtis loaded one of those things with the full batch of Ramos Gin Fizz and the ice knock, the lady bought stainless steel fresh paint cans that were stainless steel and fresh and then shook them up in his paint shaker and those were delicious. Those were delicious. So I highly recommend if you're going to do this a lot, or you know if you want to get your dad some kind of crazy gift, and your dad has enough space in his garage wherever he lives. Go get you a paint shaker and some brand new stainless steel things because then you could be making whiskey sours by the freakin gallon, but you are required you are required to say or you know, call them like whiskey sour all the way in Curtis anyway. answered, answered. What do you think? All right, yep. All right. David wrote in Hey, Mr. Garcia, for the record, I am 30 years old male and single and I buy whatever toys I can slash want. How does that fit into? What into your thinking?

So yeah, he's in the minority. But he's still is he white? Did he say what? He's no,

you didn't ask people to give you their race? Or

Okay, so male, so he's definitely majority of that minority of being allowed to buy

single though. Didn't they? Didn't say didn't say single in or out of a relationship. Right? So we don't really know. We don't we don't really know whether so it could be just 30 year old. Male, and like, no one can tell me what I need to do about anything like I can, I can leave the lid up on the on the on the toilet, I can, you know, I can leave my toothbrush in the kitchen sink, I can do whatever I want single, or like, you know, I have limits single, you know.