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

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

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

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

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

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

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

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming, and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

This episode is brought to you by burlap and barrel a public benefit corporation working directly with smallholder spice farmers around the world to source unique beautiful spices for professional chefs and home cooks.

This week on a special bonus episode of meat and three we find out how Brexit could be changing the way that Brits eat. If you're not getting your food from the European Union where Britain gets 30% directly well what are you going to get it from, as I put it very succinctly by by fresh peaches from Italy. Hello tinned peaches from Florida. Buy fresh oranges Hello tinned oranges Barbae free range beef Hello hormone injected beef to an end to hear about the UK has struggled to stabilize its food system on meat and three hrs weekly food news roundup available wherever you listen to podcasts

This is Dave coming to you live on air jordan and we're gonna reduce it from whenever to whatever is usually gonna hammer Lopez how're you doing? Good. Got Matt in the booth. How you doing?

I'm doing great.

Yeah, yeah. So we had to do this every week. Did you anything interesting. No, no, nothing interesting. Whatever, you know. People tune in just so they can see. You know what everybody else also doesn't do anything interesting during the view.

It's just not food related. I'm not gonna get into personal stuff. That's not what is that what you want.

Vijay, do you want me to talk about this, Vijay?

Yeah. All right. Let's hear about your city.

I have nothing special to say about this. Vijay. I put acid on fish. I let it sit there and then I ate it later.

You should write a cookbook. What genius? I feel like like where is the VJ? In its arc now like severe che was like at the top of the universe for a while is it just gone back into kind of normal levels

and gets normal? Like I yeah, I was like, Oh, I have fish. I don't want to do anything fancy. Oh, wait. So Vijay exists?

Okay. And Stassi? What are your thoughts on So Vijay, do you enjoy it? Or do you still are you still like New York's sushi eating clean? Or do you not do that anymore? No, I don't do that anymore. You went through one like like a two year period.

But that's because I was with Yeah,

but I'm saying but you had like the unbelievable sushi consumption repertoire you've eaten at all the places they eat like some of the higher end places people be like, That's the best. You're like me, because you've been to all of them. Yeah.

He's spent all of his money in Sushi.

So you're saying that Mark Ladner is a lot like Booker. My son who spends all of his money in sushi was like, well at least now spends all of his money. His neighbors didn't pay his taxes. Yeah, but as a result of sushi consumptions,

something consumption. Are you saying that

Mark doesn't pay his taxes? Yeah. Okay. You heard it here. First table. That's big problem. Wesley Snipes. And Mark Ladner that's probably the is that they possibly the only thing they have in common?

They should both be on the same episode of Cooking. Yeah, invite them in.

I will. I told you. I don't like Wesley Snipes had the. I think it was blade. We talked about this blade. Was it blade three is there a third blade? Blade three. And then one of the like the like modern like white? Like not too large human action figures. Point Gosling one of the was a gazillion blade three anyway, guys like equivalent white dude. And Wesley Snipes would only refer to him on set as that cracker and only in third person. So like, if we were sitting here like this, he would say to the director, please get that cracker out of my sight line. And I think that's the best. Like if I could like have a job every day where I was ignored by Wesley Snipes and refer to only the third person as that cracker. I feel like I would have arrived. Yeah, that'd be the best. What do you think Matt?

Or think you need to bulk up if you're gonna try and get that kind of roll guys.

Let's say he wasn't big. No, Wesley Snipes was blade. And I believe that like random white dude, who at may or may not have been a guy's like, I don't know when it can look this stuff up. Is was like, you know, kind of probably the guy who is just, you know, kind of caught up in the whole good guy vampire. Thing is Have you guys seen the blade? Movies? No.

No. All right. We're

also joined by two people in the studio. We have cat Johnson, who is the communications director. So in if this is the West Wing, which character is that? Is that Allison Janney? Or is it? Or is it that Toby guy? Which which one? Are you?

I think I want to be Allison Janney. Yeah, I'll go with that.

So what is it that you're here? And we have unknown name? Actually, longtime listener hater of Gildan brand. shirts. Did hates Gildan T shirts. Gildan. Right. Hey, hates has the correct belief. If the if the handle is correct, if the social media handle is correct hotdog is not a sandwich. No hotdog is the same. It's not a sandwich. Your handle is incorrect. I'm gonna get this or you're good. We'll save it. We'll say all right. All right. So, so where we want to go first cat, what's up?

Oh, um, well, I have a thank you note for you. The thing you notice from Marcy Goldman, she said that one of her readers let her know in a recent episode that you gave her a shout out about her recipes, and called you called her a freakin genius. And he she feels like she finally arrived. So she says thank you.

Oh, please. Thank you. You know what I mean? Like, all I did was give you a shout out. You gave me recipes that I'm going to use for the rest of my life. So

what what? There's no better gift than that? No.

Right? I mean, like, whenever, like, someone comes up and they say, Oh, I got XYZ tip. And then now I use that in my in my cooking routine or bar routine. I'm like, Yes, that's the win. Yeah, you know what I mean? That's the win. That's all you can sell you can hope for in this ratty world, you know, but what are you here to do specifically just to tell us cool stuff?

Yeah, I mean, I'm going to talk to you after the show. Private you're

not like Miss stasis private, private stuff. What Dave knows everything about my way Oh, please more than more than I want.

Do you want another question though? I

have a couple of questions. You will say anything personally embarrassing about yourself yet you make me talk about my robotic vacuum? You

wanted to and I

have supplies that embarrassing? The people needed to know about that by the way?

What's the number

271871849721287184972128 Have we gotten any comments on whether people think that Claire should come in and my life coach

someone's Will said that they want a whole episode but no commercials or anything dedicated to

this the commercials keep the lights on guys I have to say that as the communications director.

What are you willing to have her like hey, here's what this is what I think you should say you should say how do I get to a place where I don't have to carry my own stuff? How do I get people listened like that kind of stuff? She will work through with

you and she'll say something to you can have all your stuff away don't have a family move to a foreign country, which is what she did.

You have no idea what she's gonna say. That's what she did. Okay, but you have to be flexible and nice. Here's the

thing. What Whoa, does anyone out there actually want me to be flexible? Yeah. Who wants me to be

flexible we do to get on time?

Oh, that's not flexibility. That's just doing what you say you're going to do, which I in general like to do, but I don't know why. I don't know why I have a I don't know why I asked. I don't know why. I don't know why I'm always late. I really don't. You don't care. We'll work on it.

We we have a caller on the air who I think I recognize.

Oh, yeah. Caller you're on the air.

Hi, Jordanna Rosman here,

friend of the show is Jordana Rothman. How you doing?

Oh, you know, I'm hanging in there, Dave. How are you? Hey,

I say, you know, Fair to middling.

Fair to middling. Yeah. I mean, that's the best we can hope for I think,

yeah, that's the new win. Like, like, slight loss is the new big win.

That's exactly right. That's exactly right. Listen, I have a little incident this weekend, and I wanted to talk it over web. You see what you think. Okay, so here's the thing. This is not the first time this has happened. Okay. That's the first thing you need to know. Okay. It's the second time that has happened. And the thing that happened is that I was visiting the sea wench, Anastasia the hammer Lopez. Wow, that her decommissioned lighthouse in the wilds of Stamford, Connecticut.

This is all semi true, by the way, people.

Yeah, basically true. It's basically true. Okay, so I was visiting and we were having like a really cozy time. You know, we're like, talking to our feelings. We're like painting our intention. We played a few hands of rummy I made a delicious robot Lisa because she's demanded it of me because I had wronged her and she insisted that I cooked her dinner. So it was time to go to bed and an assassin. I like to sleep and not that it was time to go to bed. So obviously, one of the worst people but anyway, it was time to go to bed. And when we go to bed, we like to sleep like Charlie and the Chocolate Factory. So like, you know, like we sleep head to toe style. You know, I'm saying

I do I do. But I don't remember like which ones like Josephine and Joe. I don't remember the other two grandparents names do you

know I don't really remember them. But it's sort of irrelevant. I think. Grandparents style in the bad. Wild Saturday night in our pajamas. We also went to target it was a big day. And we decided we were gonna light a fire in the fireplace upstairs. And this is the second time this has happened that we lit the fire and the room filled with smoke. And I said Anastasia, the room is filling with smoke. This seems dangerous. And she said it's not the smoke detector would go off if it was guess what multisector went off again. We had to throw a flaming duraflame out a second story window into the churning see from the balcony. Which by the way that sounds fun. It was not fun. I'm gonna say that. The reason that was the most the least fun is because I was an all around nightlife. She a few interrupts are in it live literally. And another thing you can't do is laugh louder than her or laugh if she is not laughing.

Okay, couple of couple of things. You cannot laugh louder than the Stasi Lopez one not possible to do. Second is Saturday Night Live was about to come on. It was clearly not bedtime. So I'm gonna have to give it to the Stasi on this one. It may be bedtime for the rest of the world. But anyone that knows the Stasi, Lopez knows that. If you have to take a daytime you have to power nap, you're going to be awake from 1130 to one.

Let me ask you something, when it's time to go to bed to get into bed. That is bedtime. Like whether you're sleeping or not. It is time for bed.

I see. I don't have a TV near my bed anymore. So I don't it doesn't compute to me. Like of course, I fall asleep on the couch quite a lot. So

yeah, we never do that. Because the catch is for painting and for Rami and the bed is for Saturday Night Live and for sleeping. And for pulling flaming duraflame Out of the fireplace using the baking sheet and a pair of kitchen tongs and throwing it into the turning seats. So basically, why is it happening and how can we stop it? And also, how can I convince Miss Garcia Lopez that is dangerous and we shouldn't be laying the fire because it's a bad idea.

Okay, first of all, first of all I'm gonna I'm not giving this Anastasia so please don't yell at me. Jordanna but people people overreact to a little bit of smoke. There's a couple of things going on here. One. I'm assuming I'm just assuming that you guys check to make sure the flu is open. Yeah,

there's no flu. Well, what I mean, it's just a big hole.

Right there. You can see the nice guy. Yeah,

you can. Okay, so people overreact especially when a fire is starting. See, you know how everyone says Where there's smoke, there's fire. What it really is, is where there's smoke. There's inefficient fire, right. Oh, it's like that. Whenever Fire is starting. Or if you have an inefficient burn, like whether the wood isn't totally dry or and and you're gonna get much more smoke, right? Which is why when you're doing a smoker, you don't light a roaring fire you smoke it you smoldering, you do inefficient you do inefficient burning of the of the wood. All right. So this is why like for instance like fancy Japanese benchtop charcoal people, like say my charcoal makes no smoke is because like it's such that it supposedly burns efficiently enough that it's not creating a lot of smoke, it creates mainly heat, right? Okay, right? Right. Okay. For those who who are big on the on what? Rudolph? Okay, so that's one. So anytime you're going to start a fire, unless you're going to start it, it's hard to start a fire completely efficiency efficiently, you're gonna get quite a bit of smoke on the startup. And what that smoke is not going to do is killya. Right? It will make your clothes smell like smoke, it will mess up the paint on your walls eventually, by turning into dingy smoke colors. Have you ever gone to like an old house with like a hearth and you're like, Man, why you don't I mean, that look, that will eventually happen. But as someone who doesn't have to pay the rent, and that in that place, Jordanna it may make your clothes smell a little bit, but it's not going to kill you. Because the good news is, is that once it's going, the smoke is going to go away, because you're going to start to draw

no one lets me get to that point.

Okay, so yeah,

smoke detector, which doubles as a carbon monoxide detection cooking detector? Well, that doesn't seem okay.

So. So there's a couple of things with, with detectors of various sorts, right? No one makes the detector smoke detector is legitimately detecting smoke, smoke detector shouldn't be anywhere near you're either cooking or lighting a fire because oh,

we keep it inside the fireplace, you're saying that's wrong.

The way the smoke detector works is it's got a little radioactive, safe radioactive source in it. And it's constantly emitting a certain number of particles. And it's looking to see how many particles it's receiving on its sensor. And then when smoke goes through, it could be anything. For instance, fog machines set off smoke detectors. So if you if you any particulate matter that goes in between the radioactive source and the detector is going to intercept some of the particles, the smoke detector is going to be like why and then it's going to go off, right? So it could be you know, smoke from your, from your fog machine, I set off my entire building smoke detectors on Halloween with one of those things, which was a nightmare because I had to rush downstairs on the 20 storey building and tell people that not to send the fire department based on my smoke detector. Well, the trick or treaters were coming around. But in general, what a smoke detector is not there to do is to alert you to the fact that there's smoke in your house while you're awake. Because guess what, you're awake. And you know that right? Smoke detector is there to alert you to smoke in the situations where you're not actively generating smoke. Like for instance, your house catches on fire. So any small living situation is smoke detectors is why no we need them for safety people but it's inherently problematic. Do like carbon monoxide detectors, there are things we do that generate excess carbon monoxide. Or, you know, conversely, back when I used to have oxygen detectors around all the time at the French Culinary Institute, like oxygen detectors, they're not meant they go off before you're in danger because they're meant to alert you to anything that's out of the norm. Not none of these detectors are built around allowing you to enjoy known transient situations. Without wailing at you.

Why would a smoke detector go off for just heat?

They don't go off for heat. They shouldn't go off for heat

Monday. That person that

this person believes two things that I'm aware of one incorrect hot dog is a sandwich which we can have this argument again and to not a sandwich and to that Gildan shirts are created by Satan. Are you sure? Are you familiar with Gildan? The brand? No,

but I liked the idea of a gilded shirt

no not gilded Gildan you will then kill them. And so the theory is is that they're wanting explain the theory.

Okay, so the first thing we want is Josh.

What up Gosh, hi, family Josh.

It's great to be here. Do you have an interest? It's not that I hate Gildan shirts. It's just that I choose not to like people are entitled to wear Gildan shirts. They should exist they serve you know a market of people who you know don't like shirts that are comfortable or like fit particularly well.

We got to get the owner again. Have you then sent on my social media the image of the owner of that shirt company saying they had never seen a human torso? Yeah, yeah. So and Josh's point is, is that for a mere 50 cents extra, you could go up to anchor

with great shirts these out, I just Googled Gildan Sure, and they're selling for $1.69. I'm going to say, I aim a little higher. You know, I

get the sense higher is what I'm saying. Break into the $2 range, you know,

well, I like an Everlane T shirts, specifically the raglan sleeve. Everlane T. It's got a nice neckline. It's, it's it's traceable. In terms of, you know, its factory or whatever. I really I care for it. I do like it. She's right.

Wait, everline is this Do they make only women's shirts or they make all kinds of T shirts? All kinds of tees? I'll tell you what I like I like to bluff works T shirts. I think they're good. Love works is a good shirt. Yeah. What about Unistats? What is your brand of shirt that you enjoy?

I don't know. Not not any of the ones you're talking about.

If you've tried any of the ones have you tried several insurance. You didn't enjoy it. Right? Shark? goopy goop shirts Guba theme. This Gwyneth Paltrow this new thing. goob. About you, man, what's your shirt? What's your shirt preference?

Don't have a T shirt preference.

What about like that? Where's

the hair shirt? Wow. Constantly, he's constantly doing penance. Ah.

By the way, for those of you that don't know, who you said, it's like, if any of you ever worn as you're under as you're against the skin garment, like rough hewn on worsted wool, bra, like as shirt, it's nightmare. You wouldn't do it. Just take your wool overcoat and put it on against your skin and you're like, Yo, this would suck. So a hair shirt is like that. But worse, even coarser. Even more than

what I'm sending the sock. Yeah, picture of a hair shirt that you can all enjoy.

Yeah, yeah. Okay, nice. So is she Correct? Matt?

I know I've never tried a hair shirt. I my hair. I'm covered and always covered in my own hair. So that's kind of like an undergarment. Right? Are you?

Are you a long johns on the outside winter kind of guy.

No Long John under T shirt. And I don't care what brand t shirt.

Long forgive yourself, Matt.

I always wear a t shirt no matter what. I'm always a minimum t shirt, human shower with a T shirt. And then I have to remove it. You know how hard it is to remove a wet t shirt. Any idea how hard it is? Do you how many T shirts I've ripped in half trying to reach over my back and remove off of my back wet? Like how many of you know how many dozens like when you grab the back of the shirt and lift up on it and the whole collar just rips off of it. You've never had this happen.

So this more to the point higher quality t shirt doesn't work when you're taking it off? Well,

it's because I use t shirts where other people wouldn't like when I'm going into the ocean or like when I'm in a pool because I just don't I've never uncovered you know, I'm saying never never uncovered. Alright, so what about Hanes traditional hands or Fruit of the Loom?

Hey, there's an okay t shirt. This comes from like, trauma from my teenage years where I worked in a place that made teachers a screen printing place. So we like manufactured T shirts for people. And Gilens were always the worst or reps were all kind of jerks. And the shirts are bad. So it's like you know if it was just a bad shirt, I would be less passionate about it. But their reps were also

jerks. Yep.

I made this back. Yeah, a custom t shirt one.

Was it a Gildan? No, no. Wait, American Apparel. Like first of all, they're out of business. And that guy was cancelled, right? Yes. Yeah. canceled. But were they were they good shirts back in the day? Yes,

great shirts are a good shirt. I had a shirt made. That was American Apparel, and it said gauche on it. And I gave it to her. And then she immediately spilled kebab grease. It was red wine, red wine, red wine and kebab grease. Good pairing.

Well, you know living up to the gauche, by the way, like is Goshen okay thing to say? Is it is it anti left handed people or is it No, it's left its left bank. It's gauche, like left bank of Paris. Re is gauche. So it comes from hating people on the left bank. All right. That's fair. Well, I don't know. As long as it's not anti left handed people I'm good with it but sinister

fear of left handed people because I don't know Satan or something. You have a fear left handed people know I'm saying that that I think that's like a sort of like deep in the culture

yeah that's where the sinister comes from.

This is one of those things we need to get rid of like anti left hand and this is something we need to get rid of definitely in general

that's there but anyway gauche is just the lacking social experience or grace not tactful and crude and sorry anyway got it from staff Yeah,

because of those lousy left bank regions SOCO? Which is weird, but back to Cooking one. Always wear a shirt under your chef's jacket people this is a is always wear a shirt under your sash jacket. Because of this. Nobody in a restaurant wants to see pit stains on your whites. I'm telling you, there is there is a grand total of zero people on earth that want to see pit stains on your chef's whites. And let me say this, all it takes for a lot of people like me, if I when I was told the story, right when I was a kid, I went to this place where I ended up working when I was in high school. And the chef just joked with me, joked with me that he was making the hamburger patties with his arm. And I couldn't eat for the whole meal. I couldn't eat the whole meal. I didn't buy my mom. Which by the way, I can eat people. You know, I mean, like, in when I was a kid, I could eat anything. I could eat my burger plus your burger plus the other person's burger. All because my dad wants when I was a kid, you know, the story is this one. I thought you were telling No, he ate my A I won't get into it. He ate my hamburger. Because I was being a little weasel about not eating. And then I was scarred from that point. So now I'm the fastest eater that anyone has ever seen in a non competitive environment. I am the I am one of the faster non competitive just my normal speed of eating. Anastasia hates me for it. Anyway, so he made this motion like he was going to press the hamburger with and it couldn't eat the whole night. They thought I was sick because I couldn't eat. People don't want to eat in a restaurant where you have pet stains or sweat stains on your on your chest whites, please wear a shirt under the shift lights. Hey, Dave, we still haven't talked about the smoke. But yes.

Okay. We'll talk about the smoke. And then I think we should take a break so that we can pour wine. Yes. Okay, Marshall,

here's what's here's what happened to you. Depending on the attorney more? Well, I'll tell you, I'll tell her what happened anyway. Or you can tell her Yeah, so what you need to do is you need to start the flu drawing. And once the flu starts to draw, then it's going to be a lot better. So a very fast way to do this might not be safe where you are, but it is there near the ocean is to take a lot of newspaper and loosely crumple it like into a big ball and put it like right underneath the flu and light it and then do that once or twice, and you're going to heat up all the air in the flu. And once you've heated all that dense air in the flu with a really fast fire, then the flu is going to start to draw and then any flame you have the smoke is going to draw up out of the thing, right so get your fire ready to start and then above where the fire is going to be light a couple of wides big big ol lines and newspaper and Roush you'll get this huge, flat, fast fire. And you'll see that stuff starts drawing up the chimney. Once you're drawing, then you can start your longer taking fires, it's going to have more smoldering before they get rolling, right.

Is this a series all use case? Can you just point your series all up the chimney and let it rip for a little while.

I don't know that that's enough. BTUs fast enough. But I like where you're going. Blank where you're going. Another another thing is, you know, I haven't used a duraflame since I was like eight because I start real fires. But yeah, but I mean, aren't they designed to start burning pretty quickly? They do. I use the word was what they what was not wet. With big air quotes around it.

The arrow we're playing with a piece of wood on top of it.

Oh, it was the wood that was smoking? Yeah, well, you should get the duraflame going first. Then after it is going and your and your chimney is drawing properly. Then add the stuff that's going to smolder. But I will tell you this. One wood that is wet, right not dried properly, up to half of the heat output of the wood is used in boiling the water off. So it's like it's not even close. So like if you have infinite wood, then sure go ahead and burn wet wood, it's gonna pop, it's going to like throw crap onto your more creosote onto the outside of your chimneys, etc, etc. But you're only going to get about half the BTUs out of it. And I'm not going to get into this argument about whether fireplaces actually heat or cool your house depending. It's a huge thing on the internet. If you don't know what I'm talking about, just Google it. I'm not gonna get into it here. Not I just don't know. I'm not. Now what do you say? Yeah,

commercial break breaks over mine. And then Talking about the wine we'll be right back with.

I'm Ethan fresh co host of why food and co founder of burlap and barrel a public benefit corporation working directly with smallholder spice farmers around the world to source unique, beautiful spices for professional chefs and home cooks. We set our partner farmers up to export their own crops for the first time. And they get access to a whole new market here in the US and we get access to spices that other companies can't source. We're honored to work with restaurants including 11, Madison Park, Blue Hill and Chez Panisse as well as 1000s of home cooks across the country. Visit us at burlap and barrel.com.

Dave go

music back up. Yeah, we did. How many years you've been doing this now? Because he's like, listen, we're gonna bring the music down. No, we're gonna bring it back last week. Last week, you

guys are in their chair chatting away. It was no time for me to turn the

alright. That's the whole show to chattering away. That's all we do. We'll get better every week we okay. That's you know what? Good life goal is get a little bit better. Get a little better every time get a little bit better.

That's the next big win. Just a little better, a little better. Alright, so

you have a question? Shoot. Okay,

the question is from Alex from Toronto. I recently tried to duck in my refrigerator following the instructions from serious eats Sasha marks. It was extremely delicious. Could I do this with a chicken? Would it also be delicious?

I don't know. I mean, look, yes, you could do it. Like, yes, you could do it. In other words, like the flesh of a chicken is no more conducive. As far as I know, the flesh of a chicken is no more conducive to growing bacteria than duck. There's an assumption that it is more contaminated. Right? But if you're applying treatments to it to cause you know, microbes to not grow on it, and to therefore and also to die out during the drying thing. I don't see why you could I don't see why you couldn't do it. But then the question is you have to get somebody to eat it. Right And therein lies therein lies the rub right? Is that a lot of people don't want to eat you know, uncooked even if it's cured chicken but I'm gonna bet you could do it. You know, I would make sure that you're using a technique that is kind of guaranteed for killing off you know the the bacteria of interest.

You can still cook it after you dry aged it.

I mean, oh dry aged or dried, dry aged. Oh, no. Don't do that. I don't think chickens gonna get me better. Here's why. Chicken is already so freakin tender. The average chicken that we have is like six, six and change weeks old when it's slaughtered. I thought you meant like, make it like a

pastrami like a duck. or whatever you call it. Yeah. coterie board thing. Yeah, that would be weird. But the chicken I would think

yeah, I don't really it's already tender as hell yeah. So I would say don't just roast it. Yeah, if you want now. So. Jeremy right. Lansky and from larger and, and receive our request friend of the show. Just wrote a book on koji. Did you read it? I read it. I supposed to give them a blurb. It was due yesterday. I have not written it yet. But I will write a blog never happening. It's not true. Anyway, it says he just likes to be a jerk to me. It's never happening. She likes to be a jerk.

I'll put money on it.

Okay, how much we'll see. Now you'll know how much No, no, no, how much? It's never gonna happen. Then you can put some money. How much

money you're gonna do it how much Alan did I'm putting money in prophecy. How much money? Nothing now.

We're gonna get in the chat. Start putting money down in the chat. We won't let him

out anyway. So they're reading a book on koji first ever, I think books solely on on koji. So we have to have him on. It's coming out of thing in May. Yeah. Do it. Yeah. monta. Yeah. Anyway, so they would say that if your goal is to so there's a couple of things going on in dry aging, right? In any kind of aging, theoretically, one is your tenderizing. The proteins enzymatic, like the enzymes are breaking down the muscle fibers in the protein making them more more tender, or as chakra pennies, save more time, they're down there, but like he's, you're ever gonna see him doing the demos at the French culinary there anyway, so the that's one thing. The other thing is that as proteins are breaking down, but it's also dehydrating. And so with dehydration is going to increase the overall flavor of the meat just because you're getting rid of excess water. You So there's that. And then the last thing is is that as proteins break down, they turn into free amino acids and free amino acids have flavor, whereas whole proteins do not typically. Right. So those are the basic basic things. So what if Rich was here? I think what Rich would say is is that if you if you know, the tender isation is not a problem with chicken because it's basically veal at this point already, so just let it you know, it's already tender enough. Have you ever you ever said to yourself, man, let's they haven't overcook the chicken? Have you ever been like chickens tough unless it's a foreign chicken, right? Like Like other countries chicken, which are older chickens are tough Earth and have more flavor, right. But American chickens because they are the veal of chickens. They're the worldwide equivalent of veal for chickens. Like they're tender enough. I don't need any more tender. What do you buy? You actually need your chicken to be more tender. No perfectly content with the tenderness of magic and that's right. No one's ever people are like, Oh, it's dry. It's over cooked. No one's ever like it's well, the Stasi aren't gonna get into chicken not gonna get into we've already had this that we had an argument last week off air. It was ugly, I ended up bloody anyway. So the one thing you might want to do if you want to update your mommy profile is use some form of short acting, Koji based, you know, enzymatic Amara nod like Shio koji or something like this. But we'll talk more about that when you know, when they come on to talk about their their coaching book.

Right, great. Wine.

All right. What do we got here, Josh? Well, I get up the actual questions from the show.

So this is a sparkling Chardonnay from a producer called Tebow. genossen. Former champagne producer now making some really nifty wine in Charlottesville.

This is this is from Charlottesville. Yeah. to

Virginia lines for you.

Virginia, land of the land of the serpentine walls.

Yeah, I suppose.

We think that's good. Do you like it? What is Claire say about Chardonnay? She loves

it. Obviously.

My favorite text. My favorite text I've ever seen.

It was a date. We cannot talk about it. I'm not talking about the date.

That's not the important part. She was she said and, and we I use this now as is my my go to thing to say. Anytime someone says the word Chardonnay. She's like I was having a glass of wine. chardee Ops chardee chardee. chardee chardo. I got it. Yeah, tardy us something like Oh, like, Hey, are you oaky? Buttery girl? Oh, yeah. Big, big,

big Kendall Jackson. Yeah, enough weather. What do you mean? I'm gonna get in trouble. What?

tardies good I get harassed by my Somalia at work all the time for referring to it as savvy be as well.

Savvy. Oh, my God. That'd be a great rap name. Right? Savvy. I had another one. Dax was going to have some sort of food related. Oh, he's going to be Tiki mugs with a Z. Because it's Dad's now exclusively drinks his seltzer out of a tiki mug. He was given for Christmas time or his birthday. Like a tiki mug. And so at the table, he's always pounding seltzer out of a tiki mug. It's good linen. Yeah, right. Tiki mugs

Tiki mugs.

What? What style of rap is Tiki mugs? Is that like, is that like a North Carolina rapper?

That sounds like like, like bounce Trump house.

I was told I was told I met yesterday, someone who did the exhibit design. My Name is Rio. He did he does he did the exhibit design for the fourth floor of the African American Museum in DC where like the mothership is and Bootsy Collins and Public Enemy all that music section. He did the curation for it. And he told me that in Atlanta, ti has a trap Museum. I'm not surprised. That's the craziest thing I've ever heard in my life. Isn't it the pink

house was that Is he behind that one? There's like a pink house they turned into a museum or something?

I don't know. I have not been to Atlanta. Anyway.

I missed it. Well,

a pic. So I said like I was just like what like what is that? Like? Is it like a bunch of like, the horror story in my mind is it's all a bunch of like white suburban teenagers going in to play. To me it sounds like a huge nightmare. He had never been is it something huge nightmare to you?

Probably but no worse than the selfie Museum.

Oh wait, we just call that on the Oscars. Now. This is why Anastasia hates movies to go see them because the mouth noises right and sitting next to people she does didn't know this is why if you ever ride the subway with Anastasia and she's known you longer than about eight minutes she'll pull position and force you to sit next to her by the way on the subway that means sitting at the seat that is by the pole so no one can sit on the one side and force this the next because she does not want to have any portion of her next to someone she doesn't know. Right? Yeah, yeah. And she also doesn't want as much as she likes to have friend of the show Paul on and make mouth noises to offend our listeners doesn't enjoy mouth noises while she's watching movies. In fact, she's ruined movies for me now when I go because now when I hear people's popcorn crashing like it's a quiet people. Wait for the loud part of the movie to go into that freaking plastic bag and movie people. Why are you giving people plastic bags in a movie? You don't I'm saying that noise when the plastic bags make go. And then like you can't, you can't like rip the top of that bag open. You have to every time you put your your grubby fist into that bag, you have to punch through it and make all those damn crinkly noises on the way to get whatever rancid thing you're getting out of it. You know, I mean? And if you're sneaking food in which I know you are, I know you're doing that. Listen, I've done it. Bring a noise free bag. Like what's the noise that someone made the equivalent of like a velvet food bag that you could just kind of slip into and out of get it. Go in get your snack. Like I'm that guy that when I used to sneak in because now you know what I'm too old to worry about sneaking stuff in. But we like, you know, like even the can used to make me nervous.

We would have to cough as kids.

We'll just wait for the loud part wait for everyone to get shot. And then as people are getting shot because you know, click, you would cough. I don't want to hear your coughing covering up the can. There's no usher in the film this data. So this is your thing. There's no like authority failure is my mom. Your mom, your mom out loud would be like cough when you open the cabinet? Well, firstly, I don't know. thing we have to do first. Oh, wow. Ask at the bar. Well, can we talk about it?

I think so.

So I have always so if any of you have ever worked in in a situation where cans of soda are stored prior to their being used, you know that they're stored in filthy warehouses with dust on them rat poop on them rat pee, a lot of times, they're not even overwrapped they're being like stored in unsanitary situations. They're being loaded, people are picking their nose while they're loading it wiping their butts not wash, all kinds of stuff is happening. So I'm a huge believer, this is why I like a bottle. First of all, I like a bottle. And it has been I cannot remember a time I did not wipe the top of cans thoroughly before I drink out of them. And I urge all of you to look at the cans of soda that you get and look and see the filth ring. So the way the cans are built, there's a there's a canyon all the way around the thing for strength, right because they the top of the thing you think of it as flat and it's actually a dome. And there's like an imprint in that top and in that little in that little ridge off more often than not you will see micro and sometimes macro filth. And so like I always kind of wipe it out. And it turns out in the Stasi has also always done this but for a different reason. Because in the stasis family, it is believed that there is at some point a man very important and man somewhere in the production of the soda who will be wiping his genitals on the top of the can. And so you have to wipe the top of the can to remove the genital aspect of it. Is that true or false? Yes, yes. Yeah. So anytime we raise in a couple of minutes, we're going to be going to the takeout place at Roberta's. Here, we're going to get two cans of seltzer. I'm going to get a napkin and I'm going to ask them to stop here and I'm going to say for the genitals and then she will wipe off her can and throw it away and that's what's going to happen