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.

Today's program is brought to you by patina events at Brooklyn Botanic Garden. In idyllic location for weddings, corporate events and parties of any style, visit us at patina events.com.

This week on meeting three we get ready for Super Tuesday by looking at how food shapes elections both at home and abroad.

People know that you don't order a Philly cheesesteak with Swiss cheese as John Kerry did. Back in the 2004 cycle.

young group of friends decided that they will put up a website which told voters which polling booths had sausages Prime

Minister David Cameron was pictured about a week after this incident eating a hot dog in a barn with a knife and fork because he was so afraid

tune in to meet in three HR NS weekly food news roundup wherever you listen to podcasts

is coming to you? Every Tuesday from whatever to whatever from June is usually necesita hammer Lopez booth today we have special guest Peter punching bag from the museum. How you doing? Hello? Call it all your questions 278-497-2128 That's 718-497-2128 How you doing that?

I'm doing just fine whenever Matt

from whenever to whenever

we came up with the numeral world and we're all we came up with a new radio show concept that will allow

me then let's do that me. Just do me

do wanna talk about the new radio show concept we came up by

in Iowa or whatever the hell he is Indiana. Will

you remember these people live

stuff once you tell Dave about the radio show concept. We came up with

the clothing fashion. I want to interview that guy. I want to interview the server who looks really cool.

Wait, he looks like this every day. He literally only owns one pair of clothes. This pair of clothes every day. It's a pink shirt. That's

actually incorrect. Actually, it

feels like I've seen those orange those orange camo Harlequin camos like every day.

Something new hair is always new nails are new.

There's always some shade of something. It's all the same. It's a lot of

work. Essentially it's going to be stocks issues, right? It starts at noon ends whenever Dave arrives. Let's do it.

It's 33 minute long show longer than could

you it's great anyway, are you familiar with the famous camouflage book put out by an English fashion designer who's anti military

that's No, no,

it's very expensive. It's hard to get. I tried to get a copy. But

the authors if you can be a guest on status issues.

No, it's impossible. It's literally impossible. It is because as soon as I show up cooking issue starts, right? So it's not possible.

I may pull Dave Arnold and run over and then you're gonna have to

call in while you're walking.

If you don't like it, you can all suck it. I'll leave

our audience once you're here on time,

you know what they want? Apparently, people listen. So what they want is kind of what they get. And this is what they get.

Well, they do start asking where you are, like, you know, much

part of the fun, is it you get what you get people like, Listen, you get what you get. And what's the second half of that? You don't get upset. You get what you get. And you don't get upset.

So but should should we start getting here?

I have a hey, man, man, I got a deal for you. Yes, like, every time, Miss dasya actually pays attention during the show. I pledge to be on time the next week. I'm okay. She's just paying attention for this part. Yeah. Cool, cuz she gets to make fun of me or make me try to feel bad. So yeah, she's gonna

call between you and a listener for 15 minutes. It does get boring. And I don't know.

I have to say, whatever. I just my goal. My computer can be the judge if Miss stasis actually like, you know. Alright, we'll make a call into the show whether she has paid attention. That's right.

Well, it's only a 20 minute show. So it's not hard to not pay attention. It's not even.

We do have to go to break. But real soon, yes.

FIU and why don't we talk about cheese steaks?

Oh, yeah. What was that? What was that? Why were they talking about John Kerry and cheese steaks in the intro?

They were talking about the risk versus reward of politicians eating while on the trail because he looked like a fool when he ordered a Swiss cheese. I was actually sick.

That's just because I mean, obviously, when Peter and I were talking and like it's just not what you do, right, Peter? Not what you do, but like why are they talking about this? Now who did this mean? The classic to me is de Blasio knife and forking his pizza? Horrible, horrible idea right after he got elected everyone facepalm there for a New Yorkers don't eat pizza? Nobody with a knife? Well, in China, you use gloves to wear which is very weird, right? You know, but like, I mean, everyone gets to do it their own way. But in New York, you're the mayor of New York, you don't either. And so, like Kerry ordered Swiss cheese on his Cheesesteak. Listen, if you're a politician, it's very easy. Just go and be like, Give me whatever.

Yeah, give me the usual. Yeah.

What do you make? Give me that. You know what I mean? And then that's what you get. Yeah. And you don't get upset,

right? Nothing on the side. No substitutions. Yeah,

but John Kerry was trying to be a man of the people because he asked for Swiss cheese, something that he thought Americans would understand instead of Emmentaler right. Yeah, I mean, it's some of that freedom to use. Yeah, there's so many different kinds of Swiss cheese people that you know, to order that just I don't know. Yeah, just trying to dumb themselves down.

I'm a weird guy myself.

I actually want to make cheese steaks I use gray hair. So like or cold day cuz you know, now he's better Yeah. You know have you ever had the Louise lunch? Hamburger? No you about Louise lunch? I've never been but you've heard about it. Yes. It's like when it's the New Haven hamburger joint where they have a vertical grill and they use white bread in a toast in the House have like a vertical toaster thing and there are Cheez Whiz there achieved was on burger when he thought a cheese we got cheese was on burger.

I love it. I actually I love processed cheese products in general. Yeah, yeah.

Stassi What do you think cheese was? Yep. See not paying attention she said yet said yet. It just

thinking about all the questions we have to get to

instead of actually paying attention to what we're telling you about our listeners. That's one that's that's one point against me being on time next week. Are we here next week? Yeah, here. Oh, yeah. Come whenever you were she's flying. She's flying to get herself some Corona. Yeah. Coronavirus. Speaking of which. I would like to hear from anyone whose business they think is currently suffering. We haven't hit like, in New York. People aren't I don't think afraid to go out yet. You know, it's not been a huge hit on us. But I don't know. Peter, have you? Have you noticed anyone? Fewer people going out yet? Matt?

Well, Chinatown?

Yes.

I'm not sure people are racist that

happened a while ago. Yeah, but no, I mean, I went to I went to Jing Fong on a Sunday morning and just strolled right in and got a table and that just doesn't happen normally.

Right? But that's mainly racism. Yes. That's less or

Yeah, exactly. Is it? I don't want to pick all of it on that but misplaced fears like

90% Yeah. 90% 95% Speaking of racist and Going to Chinese American restaurants. What's happening? We're about to take chow down it mo fed. You want to talk about that?

Well, actually Chell we did our last day on Sunday. We're not.

I thought that the party was this. You're not.

We are not. We're going to be Saturday is the closing party so people can come and see the exhibition for last time. On Saturday. You'll Friday hours. No Friday hours. Wow, it's over. Yeah, you missed it. You jerks. Yeah. So lease up. The lease is up end of June. But we are opening Africans Latin America and making the nation stable. And that's the tickets are just about to go on sale to the public tomorrow.

How much are the tickets

for Africans last American making the nation state?

What aspect of it? Why explain that? Okay, so

All right. Yeah, our new exhibition, which we've been working on for almost three years now, which will be, I think, fair to say, head and shoulders above anything, we've done two dates. The tickets, the app opens April 3, and tickets go on sale as of tomorrow on lowfat.org. So standard tickets are $17. And then we have an upgraded tasting that when you tell them where it is. It's at the Africa Center. Where is that 1/10 Street and Fifth Avenue, right, which is northeast corner of central

tippy, tippy, tippy, tippy top of museum

miles, also known as one museum.

Across 110 Street, it's not though it's on 110 Street.

So what you got to do is you got to buy your tickets to come and then stop by afterward at Turanga, which is pure ATMs restaurant, Pan African restaurant next door to the exhibition, and then go for a stroll around Harlem, go to Marcus Garvey Park, hang out, it's a great neighborhood, make for a good day. Okay,

so here's, here's some stuff that, you know, we have these arguments all the time, we're hoping museum shows, and one of them is the whole selling tickets. And here's what I want to let anyone who can hear right now, you don't need to buy a ticket us can just show up. Now maybe in the first couple of days, it's going to be crowded, but you can just show up and buy one there. Maybe it depends on whether we haven't as we had this problem. Also with Chow, we had these tickets, people and wine, get tickets, so I didn't go, you can go. I mean, like maybe in first couple of days, it's going to be busy, you know,

God willing, we're, we're we're aiming to sell out. And so let's

look on the internet and see if I don't want people to take as a disincentive to go the idea that they don't already own a ticket or you know what, like, go on your phone and bio also, are you selling exactly as number of tickets as the fire department will allow us to get into that place? No, but we have a certain throughput that we can only have. Right, but my point is, is that I think are the tickets like timed? I think people people are worried when they buy a ticket for an exhibit that they don't know exactly what time they're going to get it don't sweat it. Just come buy the ticket online, buy it on your phone, or whenever

they though, that's actually not the case. Okay, time tickets, so

you can Okay listen, what happened during child? This is gonna be it's not gonna everyone is the same exact, it's the same exact process and you expect a different result? Absolutely. I do not. I expect the same process to have the same result. The process? What's the difference in the process? Well,

we actually are in a central location. What's the difference in the process? We're actually planning to sell out we're expecting high demand for the exhibition, that's

sure but what's the difference in the process? All

right, and this feels like a great place to take a break.

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Listen, I've been told during the break that here's what we're going to do buy your ticket online ahead of time, like Peter Peter punching bag him tells you to do. But can they check on the phone if they're in the neighborhood and see whether there's still slots available?

You can always try to walk in it's it's quite possible there'll be spaces available, but if it's sold out, it's sold out.

Is there a mechanism for someone who can't make it to switch their ticket to a different time? Absolutely

right? Yes, there is. Yes.

All right. Then follow the rules. Like good museum goers. Alright. Anything else to say about the about the exhibit? You don't want to tell them why they want to go. You want to tell them what we have there.

It's going to be amazing. I mean, look, we have your tastings. The first month is by Carla halls. It's a chocolate it's a potato chip chocolate chip cookie.

That wasn't that wasn't a flatulence. That was the Stasi manipulating her microphone because

yeah, we've got Our experiences we have a massive quilt.

Oh my god. Okay, listen, the centerpiece of the exhibit is the ebony test. The actual book is the ebony test kitchen, we have the actual kitchen from Ebony Magazine, that's kind of the focal center point of the exhibit, there's a large quilt displaying 400 blocks displaying some of the 400 stories, some of them unknown, some of the many. That's why there's an infinity sign on the back of it like to show that we can't possibly talk about even close to you know, the breadth of the contribution in a small exhibit such as we large but still small compared to the breadth of the exhibit breadth of this subject. And so the quilt is to kind of show kind of the the depth of the

con it's going to be an amazing show and

it can you still buy tickets for the for the pre opening or no? Like Are we still selling tickets for that or no, it's over. I was just thinking buy tickets to the gala. They can buy tickets to the gala. If you have some money All right. On to the questions. Do you like Cena? I don't know what the scene is try beef, Mexican dried beef.

I like dried beef all around.

I like him a lot. John writes in greetings everyone involved in cooking issues and hello from France to food homestead recently I've been experimenting with making beef jerky and my smoker so far the results are fantastic and I couldn't be happier with how delicious the product was turning out. I now have a stockpile of beef jerky and we're looking for a way to use it cooking day to day or even using it as a main dish. Question How should I rehydrated once rehydrated? What should I make with it can I send my son to rehydrate chop to meet make a gravy with water to make a beef jerky SOS so SOS is you know crap on a sugar honey iced tea on on a shingle I grew up eating this you know any any? Although I've seen some internet websites call it same old stuff. It is it. SOS stands for poop on a shingle. Right? And I grew up eating that stuff. And that is its creme creme. CIF beef, basically on toast is what it is. And it used to be made a lot for the military although I ate it a lot of times in the in the in the 70s I read it all the time. But my I looked on the internet and what they now sell is chipped beef isn't what I remember, I remember it being more shreddy and now it looks kind of like just a dried beef bologna product like a comb, you know ground meat press product anyway. Do you like do you like cream cream tip? You'd like to

love cream soup? Beef on toast says I don't.

Really? Do you think you would like it? Yeah, sounds good. Yeah. So the way so like, the way you make it is you either pre soak or don't worry. So depending on how salty the chip beef is, right? And then you make a best bet for Mel sauce. And then you stir the chip beef into the bedroom house. Ah, so it's kind of like a sausage gravy. But instead of sausage, it's just beef, and then you put it on toast. And that's delicious. But I'm going to go ahead and say that the problem with most beef jerky is I don't know your beef jerky. But for something like that it's going to have to be shaved very thin, most beef jerky is cut thicker. And some people when they cut beef jerky cut it kind of the long. So like, Are you a beef jerky, short fiber or long fiber guy?

I gotta go both ways. Yeah, yep. Yeah,

I think for this kind of recipe, you're going to want to short fiber, you're not used to it rehydrates faster, the long because they're going to rehydrate along the fiber. So if you do the long fiber, you guys know I'm talking about right, whether it's with the grain or across the ground. So if you do a long fiber situation, I think it's going to stay chewy forever. And it's going to take a lot longer to dehydrate. Whereas if it's mostly cross cut, then it's going to rehydrate faster. And I'm trying to remember I think so. Other recipes you should look at are like Cena tacos, where it's a cena it's it's salted and semi dried beef. So then you could do partial dehydration, partial rehydration, slather it with lard and then like hit it on a Komal to kind of crisp up the outside real quick and then cut it and shred it into a taco. And it's going to be a chewy, salty thing like that. But like I think Sistina is like halfway to beef jerky. So it's not like all the way to beef jerky. So like a little bit of soaking a little bit of our little bit of cheese on the Komal slicey taco.

I'll add one of my favorite Himalayan dishes is beef. So cootie which is beef jerky does with chili oil and herbs on it, but I've had to partially rehydrate that stuff. I don't know. I've never made it but I've eaten a lot of it. And there's your favorite place in Jackson Heights. I couldn't name it but the place we played well there's a place Yeah, by Yeah, the one non like Himalayan place. I went to Jackson Heights for this stuff. So we ended up in an Irish Pub playing pool

of course that checked out.

So yeah, basically these grades. There's a place called musting to Cali in Jackson Heights is a good one. And then an Ethiopian is quanta for they have basically make a faux fur but with beef jerky mixed in with it. It's delicious. It's just a nice the texture, context contrast of the soft injera with the Yeah, that tougher turkeys.

Do you like an all teff, injera, of course.

And pro tip is that most Ethiopian restaurants you can call ahead and have them make the fool.

Really? Really? Yeah.

How long you need to give them two days? I can't I don't assume I'm gonna be alive in two

days. Yeah, well, you don't have to ferment the stuff. But like, yeah, a lot more than a treasure. though. It's I can't remember it's a couple of bucks per thing, but you have to specify how many you want and

which neighborhood is best for that the people that places up near Columbia University do that stuff.

Maybe.

Where do you go?

I like Queen of Sheba in Hell's Kitchen.

Yeah, I was gonna say we should go there

are places outstanding. Did Did they have any good meat there?

No place I've been to as good and eat me the best meat I found is in DC just in like a little markets and you want to find the stuff that's just like in crusty one liter bottles, like not anything that's in a glass bottle. glasses that no is that. I mean, if it's on a wine bottle, it means it's just like it's not. It's not the real stuff.

I remember once someone told me this a long time ago, they said the wine in Italy, the food and wine. And so Haley is so good in Italy, you could just go anywhere. Everything's going to be delicious. So on my honeymoon in 1995, we were driving a car we were outside of Florence driving on our way up to Amelia Romana. And we stopped at a farmhouse and this little old lady with one tooth like stepped out of the farmhouse we pull the cart punto Fiat Punto so when we hit the brakes, the doors flew off of it. Lady comes out she has a like half gallon like thing like plastic Migaila of wine and I was like, This is gonna be greatly lonely makes it oh my god was that the worst tasting pile of garbage I've ever had in my whole life just such just garbage like like I felt bad pouring it on the plants. That's how bad it was. You

tell her that because that's what i've what I would have done.

Yes, what Peter would have done but have you ever had this kind of? Yeah, his grandma made wine in the basement was bad. There's something to be said for knowing what you're doing. Oh my god. Speaking of plants, if you ever eat at Roberta's pizzeria please bring a watering thing with you go to the takeout place where the pizza yes and water their plants and Anastasia every gleich buys and buys the radio show. Thank you Patrick buys her a Seltzer and she shares half of her seltzer with a three quarters dead plant that's inside.

Oh my god.

Yeah, yeah. Oh also, they're busting on you. This dasya in a past episode Anastasia is mentioned that she thinks mango least pork is overrated and made it sound like it was bland or invalid as a quality product. dismissive would be a good description of anastasius reaction get used to it brother. I am getting into, into specialized into producing pastured manga Lisa and would like to hear more discussion on the topic. How much do you know about where the manga leaves the EU? Eight come from Anastasia what age was the animal at harvest? What was the animal's diet? No, I wasn't grain fed or did it eat a diverse diet? Is the quality reflective of the breeder the producer of the pork you had?

I have no attention.

I've no idea what he's I don't remember eating it. I'm

helping you out in front of it and helping you

know what he's talking about.

You must have said something. Yeah,

I must have like years ago. I don't remember. I

mean, it's perfectly plausible.

Yeah. When did I eat this? When did we eat it together?

I'm sure it was something where, you know, Patrick occasionally gets mangled Easter. And I'm sure he had it and you're like, what happened? That sounds like something you would do? Sounds like that. How

many minutes did it eat?

Yes. And how many nuts? Anyway, is this from John He wants you guys to check them out and see all the piglets and sheep to growing on at friends to food on the Oh, speaking of Instagram, I put on the Instagram. Pierre, you said you never been to Belgium. Right?

I have Oh, in quite a few times.

I didn't go to Belgium anyway.

If you still live in Belgium. Oh, so I like it. LEA is in fact Oh, it was definitely I never

got to go. Of course because it's Francophone. It's Francophone the edge. Right. That makes sense because she's you know, Francophone anyway, I didn't realize until I got there that Brussels is the French speaking word in the middle of a Flemish speaking region. Yeah. Anyways, so the we edge waffles for those of you that don't work. beauty mark nice back to booty. So if you've never been to Belgium before, what we call a Belgian waffle is really a very bad version of a Brussels waffle. But the majority of people on the street in Belgium are actually eating something called a leash waffle. American waffles are batter based and what we think of as a Belgian waffle is batter based although the Belgian ones are yeasted and what they eat in the edge are our brioche go brioche dough with like Belgian pearls Sugar, which is bigger than the Swedish, like, like pro sugar that you get on top of pastry is much bigger and it's almost the size of tapioca pearls. And then they they melt it into the dough and then they put it into this thing but the problem is, I don't have time to talk about it. But the waffle irons their cost $4,000 So I found a guy on Staten Island, I was able to get one at a miniscule amount of price and I finally used it and I have almost achieved we stopped rifling through your purse pleases distracting me, or at least move the mic away. Like, like it's it's a life changing waffle people. There's a recipe for it on Instagram, go to my Instagram and look it up if you want the recipe. Anyway, Jordan Jordan writes and longtime fan of the show looking forward to it every week. I don't have a question. But I wanted to reach out in case Dave, that's me ever had trouble accessing scientific literature. I'm a food science graduate student at Oregon State University. I would love to go to Oregon State University to Corvallis and check out their parents although I was told that by someone that they don't have a lot status. Yeah, you writing it so quickly. You're hosting, I hope you that. She's making fun of me on paper. And so in order to make fun of me on paper, she needs to learn anything and say, Hey, Jordan, thanks. Someday I will get to visit Corvallis. What I've heard. They don't have all of the pairs like you can eat that I want. I want to go see their pairs and their smartphones program. And also for those of you that need scientific papers and don't have access to them and don't mind stealing things. sigh hub, SCI dash hub, you be it switches from country to country. The current one right now is Sai hub.tw. What country is TW Peter?

I don't know. I mean, you don't need W I don't know. No.

So go to Sai hub.tw. But the problem there is you need what's called the DOI so you go on the non paywalled search things for scientific literature. And you get what's called the DOI number and then you paste that into sai hub and it'll get you the paper. Okay.

I also want him to teach us how to sachet his sachet we were talking about is

right here crazy. ashmit Jaitley writes in Hey Dave, and cooking issues gang, I'm a team from Indiana big fan of your approach to food completed almost 300 episodes from the backlog. Oh my goodness, I want to know about how you source scientific papers and research work from credible and useful to the just horse hockey. This is my first time chiming in really excited. So first, read the I read the abstract usually the conclusion on the paper, I then you can check to see how many times it's been cited, which is a useful thing for older work. But it's not always indicative some very good papers are never cited and some aren't. And then look at it. Look at its bibliography, then read it see whether it kind of passes the smell test for what's going on. Try to see whether you can if they have a good, there's if there's not a good section on what they've done wrong in this study, then it's probably not a good paper that will also tell you what their conflicts of interests are. Having a conflict of interest doesn't necessarily mean that this stuff is wrong. It just means you have to pay attention to what the axe they had to grind before they start. We all have an axe to grind right about I know I do. Right? Uh, speaking of, can you see? Did you see public enemy was going to perform or did perform at a Bernie Sanders rally. Public Enemy. Bernie Sanders, a hip hop group anyway. So public enemy is going to perform this at this Sanders rally in Los Angeles. And so public enemy for those of you that you know, are young, like was like the conscious hip hop group from like the late 80s, early 90s in New York City in New York. Anyway, so Flavor Flav who is probably more famous for a younger generation because of reality TV was one of the founding members along with Chuck D one of the two or three or maybe top 10 Let's say great, like, like rap voices ever. Maybe Trump DS voice intensely good anyway. So Flavor Flav sends a message saying I will not be performing. You know, at the Sanders rally. I do not endorse Sanders or anything. So Chuck D fires Flavor Flav from Public Enemy fired him like a couple of days ago. It was just like I was like, it's crazy mean like Chuck D was like, first of all, the idea of ownership of Public Enemy is hilarious, but he's like, I own it. I own the trademark. And I'm going to continue with public enemy and Public Enemy radio which he did to kind of split off and he's like Flavor Flav is done and was so dismissive of flavor, no flavor flavor. Got some issues for sure. But I mean, how you how you haven't public enemy without Flavor Flav, right? You don't need Chuck D and flavor, flavor and any flavor flavor, right? The future holds nothing else but confrontation. Oh my god, Public Enemy. How do I get into that?

Point up in the Stasi, is has is paying attention.

All right, Caesar wrote in hoping with some help from the hop teacher from the book short story I messed it up but that's not why I'm writing I diluted the tincture down to roughly 2% With seltzer water, drank it and the next morning I felt like half my face was swollen. I spent the next day not taking it to histamine but instead primary my life choices from the day before, including whiskey wine, vodka, sushi. For a tincture and weather, the weather you don't get to choose the weather. The weather just happens to you. Well, he's contemplating his choice of living in a place he chose to live. Remember, there's no such thing as bad weather just bad coats. I was told that by a dog's letter when I finally took an anti histamine the swelling subsided quickly, I figured what is science without repeatability? So 24 hours later I tried to tincture again and guess what the other half of my face got swollen? It's weird that it's like half and half. Repeat anti histamine all good. I don't believe I'm allergic to hot maybe you're touching your face. Maybe you're touching your face Corona. I noticed there's a decent amount of yellow solid matter that got through the Chemex filter I used after the first rust rain. Is it possible this is just lots of pollen that is triggering a late analogy. How would you recommend that I filter the tincture? Also I managed to source quinine sulfate and acetic acid and should be getting it excited to make my own tank. Also his case to do a grilled cheese sandwich. No, Peter No. No. Then he sent a cease or send an update. Thanks for following my question. I just want to provide some disinformation. I spoke to a homebrew shop and he told me this is probably due to an issue with loop Yulin, which is you know the hops that the hop containing Sakhi sacks on the outside of hops. I think it's it I mean he he puts it in tincture in a freezer and it and it melted out but I apparently I read it on the way in and there are groups of people who are allergic to hop solids in or mildly allergic to hop solids in some of the cloudier kinds of unfiltered dry hopped IPAs. I was not aware of this. So just be aware that it could be a thing. And if your face swells up, either deal with it like I do, or you know, don't do that. You know, James Yeah, yeah. I forgot to call up last week's question, but I remember somebody called up regarding the you know, Cara? No, you know, the soy pulp. It's leftover. Nope. You know, you know, soybeans, I do know so, yes, you know how you make tofu, right? Yeah. So you grind it up, and then you strain out the soy milk. And what's left? Oh, it's

called a car car. Yeah,

that well, that's the Japanese so they that the the word was pop. It's the Japanese the word was popularized in English by, you know, shirtliff and Yagi who wrote the book of tofu in the book of miso in I guess the 70s. Anyway, so the car is leftover and it's one of the main things it's leftover when you're making tofu because when you're making tofu you have a car which are the halls you have the leftover way, right? Which I guess you know, you could do they I think wash their pots and pans in it and feed it to whatever you know. And then you have the the actual coagulant the tofu which is delicious. You ever made your own tofu? Yes. And it's delicious. Yes. Have you tried the new the tofu from the new tofu shop that reopened down in Chinatown? No, you're the one talking

I love the old tofu shop and I was really sad when it was gone.

They reopened. I haven't had their tofu yet. But I have had they're they're like sweating thing. Yeah, yeah. Anyway, if you've never had Fresh tofu, you're really missing out. Do you like the Korean soft Fresh tofu soup? Do you like to dangle? I like Sumo. To give you a bit of that restaurants are dangle makes their own tofu on 35th Street? No. I'm sure you know a different I love like, but you like a good Korean tofu say? Of course. Yeah. That's kind of a cloudy floating in the soup kind of a situation? Yeah. When you make your own tofu, you'd like more of a silky silky or do you like more of a firm?

I like both. I mean, it just depends on your application. Right?

So they were calling and asking what do you do with a car back in the day I used to save it. And then I would try to do everything, basically all of the things you do with your car or hiding it, right? So you can mix it into pancakes, and they make them kind of moist and dense. And if you add only up to a certain amount, it's fine. Do they make the pancakes better? No, you can take and you can mix it into muffins. Right? And, and up to a certain percentage. They make it moist and the muffins are fine. But do they make it better? No. So it's like, I've never had a situation where you're like that. And apparently you can take the car, you can mix it with sugar, you can press it into cakes, you can dehydrate it and make like a cookie out of it. I never did that. I'm sure that my opinion of it is that it would be fine. But I've never had anything with that I thought was amazing. Now, if you are going to be like a rich Sheehy or Romanski, you know, some of these koji kind of characters. Maybe you can codify it and get something decent out of it. I think some people do press it. codify it and crumble it. This maybe you can make something kind of decent out of it because there is residual protein and other things for you to kind of chew on it. Like if you're if you're Aspergillus, something for you to kind of work on, but I've never tried it but the question was about the nutritional aspects of it. It was hard to do a quick Google search on it, but it is and I couldn't find it because the book is so big, but this brings us to today's conference in the field is the book of tofu and miso by William Shurtleff and Akiko Aoyagi. Now, these books were written I think Think in the either late 70s or early 80s. And back then there was no information. So like when I was first interested in tofu, there was no information let's say no information zero. In the past couple of years, Andrea and win came out with her book, Asian tofu, which is kind of a it's a really good book, I recommend it. But if you want to see what it was like to have to deal with things before there was internet's you got to check out and for like decades, it was the only book available now the problem with this book, but the tofu and miso is one, you have to sift through their evangelists. They are soy evangelists, and they run something called the soy Info Center in California. And eight years ago, you know, when the Stasi is still had belief in human beings, and we started working together a couple years after I started were together. I called up them so he might be dead now. I don't think he is lifted up. He I think he's still alive. He picked up the phone. And this is when I realized that he hates people like me, because remember, I talked about this on the show years ago, I asked him whether you can make a tofu from edamame as I was trying and failing to make tofu from edamame. And this is back when I was experimenting with tofu from peas and tofu from tofu from Peanuts, uncooked peanuts, all kinds of legumes before you know before there's a lot of experimentation, this kind of field and trying to do it for real, not just setting them with ag bar, which is how everyone cheats to make quote unquote, tofu a real tofu though. And he basically said, you're wasting something that God has given you and was like, you should not do that and, and

hung up on the Swiss cheese on the cheesesteak, so to speak.

Yeah, he's like, why would you do that to edamame a that's such a waste of resources, because they are in they still believe that they are going to save the world with soy, I'm sure that they you know, like, and that's really what their mission was, is to save the world with soy. And so there's a lot of that, but they spent a lot of time researching this decades studying it. And still to this day. It's like the most unparalleled research library of soy information bibliography that exists. So if you want information on the nutrition or the history or techniques, go to the soy Info Center, pick up a copy of the book of tofu and miso, they were two separate books by short leaf and Ojai. And the thing about it is you have to be careful of is at like any true evangelist. They want to get the information to as many people as possible so they made a lot of extremely cheap editions of the book. And some of the cheap editions of the book were hacked and mutilated and reorganized and whole sections were left out. So try to get older original editions try and make sure that you don't get abridged ones. The giant book of tofu and miso bound together I believe contains all of the information and was how I got started with it anyway, still a classic cookies

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