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

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

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

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

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

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

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

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

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This episode is brought to you by fair kitchens, learn about the fair kitchens code and join the movement at fair kitchens.com.

This week on meeting three I'm about to go on maternity leave. This is Katie Bozeman Wadler and before I leave you in the incredibly capable hands of Team Hrn. We're rounding out Season Five with a deep dive into the food rules, weird cravings and overall hype about eating while pregnant. There are a lot of safe foods to eat. And we shouldn't be sort of assuming that just because something is raw that it's dangerous. I just found myself feeling like there was an alien piloting my body and brain and totally changed the way that I ate. So was it the egg plant? Sure. Why not? I just don't know. Tune in to this week's episode of meat and three anywhere you listen to podcasts. I'll be back soon with our newest and tiniest producer in tow

Hello, this is Steve Alder host of cookies just coming to you. Every Tuesday from whatever to whenever revertas Pizzeria which is not a pizzeria today, but it's in fact close because they are putting a new oven in and they had to break the wall down because they couldn't get it through the big doors that they used to get it through. And they first built the place because guess what, there's a radio station in the way and it was actually easier to knock down the entire sidewall of the restaurant than it was to move the radio station. Bushwick.

Happy New Year folks joined as usual Anastasia the hammer Lopez, how're you doing? I'm good. We've never gone out that much in the new year. I know. We've been avoiding each other which is nice.

I haven't answered my calls.

And we got Matt in the booth. How you doing?

I'm doing lovely.

Yeah. Yeah. So since we haven't been oh, by the way, call in all of your isn't new yet. And I don't know what to cook questions to 718-497-2128. That's 718-497-2128. So you have any interesting food related adventures or misadventures over the holidays? No, no. Did you cook anything fun? No. Nothing. Nothing. Awesome. That's good story. Great, glad. Thanks for sharing. What

did you cook Dave?

Well, many things. I'll get on to mine because I could talk about that forever. Matt, what about you?

I got I got some good leftovers. Today. I did some Israeli couscous with green olives and dill and some lentils in there. I don't know whatever else.

So I remember when like, you know Many years ago, when kind of, you know Israeli couscous when it first kind of hit the New York kind of thing of a jig, and everyone's like, oh my god is really couscous is gonna be the hugest thing ever. You know what I mean? It was like, for those of you don't know, it's just like, it's balls of pasta masquerading as couscous,

right? It's one way for me to get even more pasta into my diet. Yeah, well,

you know, you you veggie hooligans need to, like, can you believe that went by the way people just says, you know, my older son Booker went on. He was a chick. He considered chicken to be a fish. So he was a poker player. Pesco Vegeta. Here when he pork or beef, or lamb or goat any kind of like what he considered to be red blooded animal. I guess he wasn't he loves chickens. Like as like live animals. But somehow he's like, I can't get chicken. Anyway. He's back on pork. Not doing beef. Back on pork. All right,

I have one other food adventure, which is that I was I went to a wedding of a cousin in Texas. And ahead of the wedding, it occurred to me man, I don't think they ever asked me about food preferences. This probably isn't good for the vegetarians in the room, and I ate more meat on that one evening than I probably will in the rest of 2020.

So you didn't want to insult them by saying you can't break bread with you on your wedding.

Oh, man. So I'm a vegetarian. I'm not an idiot.

So what what kind of meat did they serve you and I had some

very good barbecue brisket. And then I mean everything every every food item, including the sides that absolutely did not need me it had meat in it. So you know, bacon wrap, whatever. And I don't know. I mean, there's stuff there was it was all over the place. I suppose it was the standout so

that somebody so you like the taste of it. So it's more like you just don't you don't feel right. Eating eating meat from either a moral or an environmental standpoint. Correct. Okay. Which is it? Both? Either?

Or? Both? All right, yeah. I don't like paying people to torture animals. And I think that the way that we do it is not great for the planet.

It was Patrick, think about this. Are you ever talk to him about it? Don't think so? I'm not sure. Maybe maybe don't want to talk to you about who you never know how fearless leader Patrick Martins is going to respond to any any one given piece of input? Yes. Yeah.

I mean, I don't have a I think that things like heritage foods, companies like that providers like that should exist. I don't want people to start I don't have a problem with killing an animal for food seems like a very natural thing to do. But like CAFOs maybe less so. So.

Yeah. K folk, you know, confined. What's it stand for? confined animal feeding operation? Yeah, you can find out with like, a bad but what a great kind of acronym. Right.

K for it's my favorite acronym to say.

Yeah, I mean, it's it sounds like if I had to guess what it was? It's it's definitely sounds military. And it sounds like it sounds like something I want to have when the crap hits the fan. You know what I mean? It sounds like something you want to have next to you. You got your this happening? You got your case? Oh, you want to win the zombie

apocalypse hits? Do you think the cables will be overrun by people being like, I don't know what you do. But I have no, I want to be here with you.

I need it. I need whatever it is. Yeah. Because like Miss Dawson, I have regular conversations about like when you know it happens. So do you

want to tell them what yours is?

Well, the problem is is I people can horn in on my thing. Here's the

thing. So I was like, what is going to happen or strategy for survival?

Hours before the atomic bomb hits,

which you never do, by the way you have? Yeah, let's say you have. We have 15 minutes, your host, Bud Light here in New York City. I told you when I grew up, like the big thing was, is that we you know, we all figured that we were going to get at any moment someone was going to you know, make a mistake and blow the whole world if it wasn't even necessarily that there was going to be like, a war on purpose. It was it someone would insult somebody else or some idiot in some silo somewhere would press a button, or the flock

of geese would trigger the you know, nuclear radar that that thing that has happened.

Yeah. So my point is, is it like, you know, when I was a kid, it was all it's not it wasn't like, are we going to die in a nuclear conflagration? It is when is the nuclear conflagration going to happen. In fact, I used to say I'm never gonna live. I always grew up around New York. In the crater zone, I might add because I used to plot that I would look up like yield of current military weapons. I was so depressed there's a thing called Are you familiar with nerves? Matt? Know what, multiple independent reentry vehicle ICBMs intercontinental intercontinental ballistic missiles, so I used to what I used to do is I'd be like, okay, for a certain kind of megaton style warhead, you know, I would put a compass on Midtown Manhattan, sometimes downtown Manhattan, sometimes both. And I would draw kind of the blast radius and the radiation radiuses on maps to see kind of where I was in that kind of range, right? And then I go to my dad who's a W E engineer. And you know who's worked on, you know, these kinds of problems. I said to him, you know, what do you think he's like, Oh, no, no, you don't understand they have these things called merge. And so they don't even aim necessarily directly at the city anymore. They just have one missile go up, and it splits into like, 10 independent warheads, and they just ring the whole city. So we're actually probably in the center of a crater. And I was like, Thanks, dad. Thanks for that. Awesome.

I mean, tell them your plan. Yep.

So you have two hours. So like, you know, friend of the show, deep voice man, Phil Bravo is just like me. I'm gonna do nothing.

I'm gonna sit on the top of Carnegie and drink. Yeah,

which by the way, I mean, come on, honestly, like the stuff that you want to crack that you've never had needs a little breathing time anyway, you know what I mean? It's not like, oh, oh, my God, you know, I mean, unless you're just gonna get like, pounded on like Scotch right out of the gate or some sort of like crazy whiskey. It's like, you're gonna want to open some wines that are gonna need some time to develop, you know, good wine, you know, he doesn't have that good wines that he doesn't have anything. We really have it you throw a brick through through a wine shop and you get like, you know, but the thing is, is like, you know, a really great bottle of wine isn't like the stuff that you and I normally swill it's a relationship that takes at least a couple of hours to develop, you know what I'm saying? Anyways, so he's just going to sit on a roof somewhere and drink now the issue is if you live in Manhattan, right or any big city is sort of stasis relatively close to the water What's your plan? I was gonna find you. Yeah, but I'm too far away already. I don't live close enough to the water if you lived on the water you could just like I was gonna have an inflatable boat with a motor like battery all battery power everything you know you keep it charged in it fits on a rolling cart. You go in you have a one time use bottle really inflates the sucker just like you would on an airplane motorboat and out. But you got to figure you're only doing like five or six knots on one of those things. That's only going to help if the city

is gonna you're gonna hotwire a cigarette boat.

We that's the ideal that'll get you out of towns that you don't even know if you can hotwire things anymore. What was the last time you Hotwired vehicle? What can you connect? I don't even know how like boats ignitions work sale, you

can steal a sailboat and then she'll vote

not fast enough, although there will be a lot of wind. But like one thing, the one thing I wanted to do another thing because it's still it's kind of fascinating is you can get a parachute. Stay with me, Matt, you can get a parachute. Right. And then a backpack propeller and these suckers can fit in you can take your whole family. That's the problem. That's the issue is that I don't think Booker would strap on a propeller and a parachute over the top of our 20 storey building and be like

goodbye. You're gonna punch him in the face. So that is

knock him out. Yeah, Mr. T style. For those of you that the 18 was a television program and one of the standing gags was that Mr. T. His name was ba bronchus. And the show is kind of a big, you know, Enforcer. But, you know, when he was like a soldier in Vietnam, he developed a horrible fear of flying due to the pilot Murdock crazy Murdoch's like piloting ability. And so he won't fly in any sort of aircraft even if Murdoch's not flying. And so it's the beginning of every show is them, telling them that the gig that they're going to do is far away and then him saying, I'm not gonna get on a plane and then they drug him and he knocks out he wakes up wherever he is, mean, you know, I'm saying like, I mean, anyone a team no forgot about that. Yeah. Anyway. So so whenever I was like, I'm not going I'm not going. I'm like, Well, I would try to knock him out. But I don't have any sort of kind of like Mickey Finn style knockout drops in my in my just grab

them, right? What you would just grab them and take them on your propeller.

It's hard to take someone who's screaming Yeah, you go on my propeller. Sure. I'd have to like, you know, like, kind of, but he's bigger than I am. I mean, that he doesn't weighs a lot less. He weighs like one pound because all he eats is sushi and candy. He's got sushi, gift cards. That was his gift, a gift from his relatives. And he already just he walks in alone to the sushi place and just start ordering whatever he wants. And he gives to me and then just walks out. I am horrified to think what the table looks like where he is seated. But yeah,

I'm out to sushi last year. And when he was done, he was like, Thanks. Goodbye. And you're waiting. Yeah, he

doesn't understand kind of niceties. The other thing is so like they tell you he didn't want to go to Connecticut for the for after Christmas to go to my in laws house in Connecticut. He's like, I'm not gonna go. I'm almost 18 I don't have to go. So Jen bribed him with a kilo of ikura a kilo of ikura. Now again, that's like that's $100 problem for those of you that are keeping track record as a salmon row. And so he buys it from a place called aqua, best here in New York. And $100 for the kilo, and We got a forum. Anastasia. I did not have one egg. Dax did not have one egg. Jen did not have one a he finished the entire kilo of ikura in under two days. Wow. He just like crazy right? That when last time we were on here and we had the New Zealand King people on and they you know the word King Salman. They had very Cora they gave like a jar. It was finished before I got home. That's like not even a snack. You just like bullpup where the rest of the jars like what? I was like, it's so weird like that. And candy. That's it. Doughnuts silly doughnuts. Should I do the rest of my non food? I will lay oh, wait. I'll see if I get get in the mood to yell about

before we get too far from it. Do you know about nook map? Yes,

we have looked at it. Yeah, someone showed us the nuke map. Yeah, nice. It's based on the same data that we all use, which is the US Department of Defense's handbook on nuclear warfare, which I think I brought I bring it I brought it into the show once. But did I do it as a classics in the field? No, no, but I did do it on the show once right? No, I never did. The nuclear warfare book is a classic. And it's not really a classic in this field. And I'm, I'm hard pressed to figure out how I could get it. How I could mentally say that it's even related to cooking. Not only

certain things will cook when a bomb is dropped on them. Yeah, all things actually. Yeah,

well, it's really I mean, how many names or whatever I could go, I have in fact, just now gone on and on about it. But I could go more and more. You want to see some nasty animal testing? See the I believe it was I forget which one of the tests I think it was Baker, which was one of the early nuclear tests in the Pacific where they were blowing up old World War Two ships, you know, off of islands, and they you know, had a lot of live animals on those things that they subjected to close they We subjected our actual soldiers to relatively long range not really not long enough range, but to to blast effects and radiation effects. But they put live animals like right in the thick of it. And then we did it to real people in in World War Two as well. I mean, let's not forget that. But yeah, the videos are there not in general. I like seeing atomic test videos, but those are somewhat disturbing. You know, you watch that stuff. Matt.

I have not watched that. And I think I will pass.

I have seen I believe all of the publicly available nuclear weapon weapons footage that exists. Anyway. So we should probably start talking about nuclear awarness. A little bit. Yeah. But what was it so you were just gonna come get me and it's too late. That's all of your time. I thought you're gonna get some sort of,

she wants to be together. She wants to band back together, you're

gonna have the best plan and waiting for anybody else. I mean, I guess I could do it by myself. But I would definitely not wait for anybody else. Because they're all in common.

You need a plan though. Like every year, Jen and I are like for Christmas. We're gonna get people go bags. But then, you know, at the end of the day, the problem is when you have a family, you're not willing to leave them behind. Like any good go plan is like is the word that active word is go. But it's really more like you have to re gather at some sort of meeting point that you can all get

to I guess I would city bike up the West Side Highway.

Okay, because you don't have to return the city bike. Oh, you better get the key though. Because if your cell phones down the city by things won't work. I don't

care if I'm out. $400. Okay, you have to unlock it. Oh, yeah. No. Oh, that's true. Yeah.

Yeah. So like, the thing is, is that the real issue that the fun part about thinking about this stuff is is that when when when the s hits the fan, is that New York has like three or four ways to get out of it. And they will be ruined. You know what I mean? Like they will be so mean, it takes me an hour, it's really hard to

cross if you're in a boat, in a rowboat, above Manhattan. Oh, by splitting

Duvel I hear it's hard to the currents. There were the kind of Hudson and the East River kind of meet and come around there. It's not the Hudson there. It's whatever the Harlem whatever. But like, Yeah, I hear that the currents there can get like, there's the old legend or the person trying to cross that and the boat, in spite of the devils pointing to and then the boat gets kind of wiped out. But that may or may not be impactful. I was told that story when I was a small child. And I still remember but I'm told that swimming in these rivers can be difficult. And in fact, the currents in the East River were I think sump hard enough that they put a prison on there without walls during, you know, the 19th century when it was Blackwell's Island. And you know, they just assumed most people wouldn't swim off. Yeah. And it's not that far away. You know what I mean? Like you look Got it sounds like I can swim that. Yeah, no, I can definitely kayak that faster than my slow friend what

currents go both ways right and that's Yeah, yeah, yeah, yeah.

So I was on the internet doing research for people asking me questions for here and I saw one of those sites and I don't know why I go into these clickbait things I hate it where they're like 60 pages and to, to get to the thing that they say you have to click like 8000 times and then the webpage moves up like half an inch so you accidentally click on an ad you know what I'm talking about? Yeah, where they purposely load the ads like a half second later, so that when you go to click on it, the page just moves and it's like, I don't need that. Anyway. So like one of it was like, unhealthy drinks that you should never have and this is on liquor.com So they should know better, right? liquor.com should know better. And they said the Daiquiri is a drink you should never consume and here's what they said Matt pissed me off. They had a picture of a real daiquiri in a coop, right? A an honest to God, like rum, lime juice, sugar shaken daiquiri looks like it was made with a standard two ounces of booze normal sized drink in a regular like five ounce coupe. And then underneath that, which is by the way a drink you should all feel good about consuming if you consume alcohol is this drink will not get you in your bikini bottle. Thank God no one wants to see me in a bikini. Similar to the pina colada at Raw similar to the pina colada. First of all is wrong. The daiquiri is often made from a sugar filled premade mix. This is just against and served in a huge goblet. This is not even what they pictured on their freakin website. Then they say you know those famous frozen daiquiris in New Orleans which are not daiquiris people, a 20 ounce to go cup will average you a whopping 1000 calories a 20 ounce drink is over for normal freaking cocktails, people will average you a whopping 1000 calories. Half of the recommended daily calorie intake for an average person will then don't order that's like saying, oh, hamburgers are bad because if you go order a 30 pound hamburger, you know with 18 buns and like double Greece and it's bad for you. That is not a daiquiri and for liquor.com to say that a daiquiris don't order giant format drinks, they have the same argument with margaritas, do it well a regular Margarita, you know, whatever is fine, but like the margarita you're thinking about comes in a bucket. You know what I mean? And also what I hate about those bucket ties margaritas is that they're not stiff enough. I want a shorter, stiffer drink where I can taste the freakin booze, right? I'm not saying I want to consume more booze overall, I'm saying that when I'm drinking a cocktail with booze in it, I'm not just there to get the Crunk city as fast as possible. I want to taste the booze like I like the flavor of the stuff. Dammit, I can't believe these liquor.com people would write on it. I was so pissed when I saw them. I thought it was like one of these like craphole like a meme eat healthy eat. There's one thing and melt off all of the websites that you always see on the side of everything that you do, but it was liquor.com That hurts me stuff. Hurts me. Happy New Year. Oh, so you know how in the we spoke I think only once about our trip to China and our, our, you know three star three star with Anastasia and a hoodie and flip flops kind of a situation. three Michelin stars by the way, not they're a Michelin star means what it used to people outside of Europe. You don't say Do you agree with that right? Michelin star is not the meaning of it isn't the same across the world. Did you hear? Did you hear someone told me that Jiro got knocked down all the stars, not because of the food but because they updated their definition of what you need to be three star in terms of I think reservations, I think because they don't take reservations anymore. Michelins was like we don't do cruise dollars if you don't take reservations. Yeah. Anyway. He's like 94 his kids are in there like seven days and they still have never run a restaurant will be sad when dad dies. Anyway, so for those of you I've said it a couple of times that I was super interested in these kinds of Chinese street crepes foods college and being but I started my jam being experimentation. Now remember, for those you that are going to scream, appropriation, I'm not trying to make authentically many people's many people. And rightly so I'll say, for a lot of reasons. But I'm not interested in me. I'm interested but I'm not attempting to do any sort of authentic joy. The way I operate is this. When I go see somebody do something and I taste it and I watch what they're doing. And then I taste something that is not like I have tasted before I've had other variants like that. But the one that this one lady made on the street. I was like, I really liked the texture of what she was doing. So and kind of how it operated.

And you're also wearing what she was wearing. So that's what do you

mean I was wearing? What I was wearing? Oh, that's Oh at home. Yeah, it's true. I was wearing her outfit. I took pictures and minute. No, no, I didn't do that. didn't do any of that. By the way, when you're at home cooking, so in a kitchen in a work kitchen, if someone showed up at the kitchen wearing, like, open toed shoes, get out. Yeah, right. But at home, do you wear shoes when you cook? No. I mean, either. Not messed up. Often I my standard walk around the house is to walk around the house in socks. I'm a sock person. I like to wear socks. You know what I hate. That's why I get so bent when people spill water in the kitchen and don't clean it up. Because then because I'm the one who's normally working in the kitchen. So if they're doing it the sink, and then like the kids love to somehow like wash their hands and then just walk away dripping like like freaking the swamp creatures or something. You know what I mean? And then I step in with my sock food, wet socks. wet socks. But when I think about it, now that I'm thinking about what I haven't thought before, very stupid to cook in it. I mean, I cook with oil and all kinds of things that will completely mess up your day if they spill on your feet. But I don't cook in in shoes at home. And what do you want to wear? I want to wear people in the chat room do does anyone when you cook at home and you put shoes on?

Absolutely not.

Hmm, yeah, me neither. But you know, maybe I don't I don't like I don't like wearing shoes in my house. And I don't like other people to wear shoes in my household. I don't force them to take them off. Except my kids. But like, Yeah, but I you know, it's weird that maybe I should have some Mr. Rogers style slippers. You bet like hard slippers. For Christmas. My wife got me off slippers and

there are fewer people running around your kitchen doing things too, though, than in a real kid. Like the chance that you bump into someone and they drop a knife or they drop oil. Like I do think it's legitimately a less dangerous situation. Well, using the same dangerous objects, I get it like hot oil still hot. A knife is still sharp. But I would imagine that many of the situations that come up with kitchens are about like miscommunication between two individuals who happen to be in the same place the same time.

Or high intensity situations. Are you moving fast?

Which, you know, I do at home, you don't do that at home. So

it's not like in a real kitchen.

But like for instance, you would never cook shirtless because if you do something like bacon, it's gonna throw that Greece Why would I ever cook shirtless? He wouldn't I'm saying. But I'm saying like the shirt is a piece of protective gear.

Although Jordanna said she cooks through this

mistake. Mistake. Huge mistake. You don't I mean? Huge error. Mistake. Anyway, like you still though, shouldn't if you're going to wear shoes. Don't you should wear Sensible Flats. You're saying anyway, maybe I should get some kitchen slippers. too goofy? No, I haven't. I'm in Connecticut. And you cook in kitchens that are in there. Why? Because the floor is cold. I knew it because the floor is cold. It is unpleasant cooking on extremely cold floors. Anyway, how do we get oh, Jim bang. So to refresh. So when I look at somebody doing something new, it's not that I want to then go make the authentic version of what they do. Although I do believe that you should travel around and eat various versions of things made by the people who actually do it right. Because if you're following a recipe and making things based on your own knowledge and intuition, it's hard to get radically new textures, radically new flavors, radically new ideas or presentations, because you're always coloring the words of the recipe or the idea through your own idea of what things should taste like before you even finish. So you'll make corrections early on a recipe that will affect the end of it based on what you know in your head, rather than waiting for someone who does it a different way than you do to make it all the way through and taste the results of what they have done. Which is why you should like YouTube is very helpful for looking at other people in other places making things the way they make them right and it's a good check once you've gotten back from somewhere to look at other people's techniques just to kind of brush up especially for things like cutting fish making craves making noodles, any of these kinds of things. But that's no substitute for having gone and tasted various things that people make and judging kind of what you like that said I'm when I see something new that to me that's interesting. It's more I'm more interested in what the results are that I can use for you know my own ways of cooking how I can add I you know, techniques to my repertoire than I am in trying to recreate something that somebody else is doing because you know, I think that's where you get into the kind of shady or aspects of you know, white white man making other people food kind of a situation but so to refresh you if you didn't listen or don't remember on what this particular there's various sort of agenne Bang is translated usually as like a Chinese crepe it's a street food right and the thing is, is that can be made with variety of different matters. Some people say the original ones were with millet, which is you know, small grain millet, flour and then millet flour be mixed with you know, nowadays, regular wheat flour, mung bean starch, which is what I used, and we talked about so there's various different things very many different ways to do it, but in general, it is a crepe with some eggs, usually with some sauce on it. And then with cilantro typically or other kind of sometimes with green onion that you cook and you fill with crunchy crackers, which some people use, like fried wonton skins are the moral moral equivalent and some people use the Chinese colors that you would normally get in like a kanji or something like this. Anyway, so lady I saw what she did was she used I believe among being based on the texture of what she was doing among being slash white flour mix, which is what I ended up doing here. And she would take that she used a French style crepe maker and a French style rap plant, which is the crepe make spreader, which I saw other people just using boards to do it on the street, but the lady that who I whose I liked the best, she used a an actual replat French style replay. And so she put the batter in the center went around like a crepe didn't look so good. I thought she had bad skills. It was I was wrong, then cracked a whole egg on top of before it cooked through right after she had done the initial spread with the rep. Let me tell you that never made a crepe when you're making crepe batter. French crepe batter. A lot of the recipes tell you you need to let this stuff stand because the French crepe batter has in it. I've made it a long time and eggs, butter or oil flour and I think I use water I don't think I use milk and they're very thin, but you have to let it sit for a long time after you make it so that and I think that's mainly to get the kind of bubbles out so when I need to get crepe batter on the fast I typically pour the crepe batter through a fine strainer that gets out any lumps because you don't want to lump because if you have a lump in a crate better when you're pulling the replat around, it will grab that lump and make a huge tear through your crepe and you look like like a like a butthead like an a hole. And if you don't let the if you don't let the batter sit and all the air come out. The first couple of crepes you make won't be very good because they won't have the right the right texture and they won't have the right spread because the air still working its way out of the batter anyway. So if you pour through a sheen wha that one get the lumps out and two, it will break a lot of the fine air bubbles so you can use a crate better right away. You're welcome great people anyway, so she did what I thought was a bad job. But it turns out that this stuff doesn't spread nearly as well as a as a it has a different kind of consistency than a French kind of crate better. She then cracked the whole egg on top use the Restlet to wipe the just a white around and it was awesome to look at because you see the yolk like running around like like like a like a video game like we didn't look like Pac Man like going around and she's like wiping the plant in a circular motion getting the egg white to kind of wipe evenly and then cracks the yolk with a red plate and then wipes the yolk around. So now you're three layers you're mung bean, your mung bean flour, your white and your yolk. Here's the secret things that she did it some people do that not everyone does. She put sesame seeds all over it. And she didn't put the cilantro or the green onion on that side which some people put the green on that side and then she flipped it naff starts cooking then the sauce and then this then the crunchy crackers. So immediately when I saw this, I'm like what would i What would my kids like? So I came home I made the batter. The batter I use is 50% mung bean flour, mung bean starch, which is sometimes translated I think as green beans starch. Anyway, mung bean starch, you can get it at your local Chinatown, my local Chinatown. And it's cheap. It's nasty though it comes in these packages, like Only an idiot packages, starches in double bags. So I cut the first bag and then the inner bag isn't sealed right because I guess the machines that they use can't seal the bag with all the starch everywhere. So the the inner bag has already been leaked. So there's like all this starch on the outside of the inner bag inside the outer bag. But you still have this like nasty The bag, so then when you try to just pour it out, it just sits on the bag. And that inner bag is that stretchy plastic. And I'm talking about styles that like kind of semi opaque, stretchy, disgusting plastic that like stretches so much before it breaks. So then you're frustrated and this stuff is getting everywhere, and it's on your hands and on your pants, because you've already done this on your pants. And then that it like then you're trying to you're trying to like you don't want to go get scissors because you have this bag in your hand, you don't want to put it down because you don't wanna get starch all over your counter, but your scissors are all the way across the room. So you're like, I'm just gonna tear it. And then like the bag is just like stretching and stretching and stretching and powder is gonna be everywhere. Do you know what I'm talking about? Anyway, that's what happened. So if you buy this product, and you look inside the bag, and notice it's a Bag in Bag situation, just put it on a counter over the sink, take an extremely sharp knife and cut through both bags at the same time. Because I was just like I've had enough of this packaging material on the side, you ever notice the things that kids don't understand about cooking. So like, for instance, like my kids love to measure flowers and liquids on one side of the kitchen and then carry them in the measuring cup over to the other side of the kitchen to put them where they belong. I know they should be using a scale, but they follow knucklehead recipes that are written in cup measurements anyway, all right. So like, but I'm like yo kids, why don't you? Why don't you put that into that measuring cup over the vessel you're gonna pour it into so that you don't get it everywhere. And they're like, and you ever notice also like kids and probably people who don't understand how to get things out of pans in a reasonable fashion. Like, they don't understand how to get, for instance, a sauce out of a pan without spilling it everywhere. And without losing half of the sauce even notice that stars. You should someday come over and cook with my kids who are by the way. 17 and 15.

Yeah, actually, I've seen Booker cook in a restaurant. Oh,

right. You're like Booker tilted. Take the spatula, wipe entirely around the outside so that all this stuff is on the one side, pour it in, use two hands on, I mean, hold it up, scrape it out. Scrape off the spatula, put the spatula back in the pan so it's the don't don't hold this batch all over the floor. You're gonna say dripping, dripping, dripping nightmare.

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So back to the jamming. So I was like what am I kids going to like about this? I use 50% mung bean starch and 50% Regular unbleached white flower I didn't go get special like you know, one flower or you know, a special bleach or any of that stuff. I just use. You know, I use hecklers at home mostly. Sorry, Bob's Red Mill, they don't pay us anymore. So what I use mainly hackers, it's just I don't know why, like once you start using a brand, you're like, I just keep using that brand because it makes I've I'm used to it now. So I use hackers unleashed. So 50% that 80% An unmeasured amount of salt, you know, I use my I only ever use diamond kosher and I use you know, what I consider to be quote unquote, the right amount I just add salt to it, and then water. So if you're using, I use about a one to one ratio, so if I'm doing 300 grams of mung bean flour, and 300 grams of wheat flour, I'll do 600 grams of water blend the hell out of it because gluten is not going to develop the import through Shinhwa. I already told you that secret but then when you put that on to it, by the way, if you've never had a crate maker, crate makers are awesome. They are so much better than trying to make a crib in a pan if you're going to make it Very large crepe because the large crepe requires a extremely flat surface to use the plant on. And it just it's a whole technique I really recommend you use it or get a large griddle where you can do the standard kind of replant stuff and where you can take a large offset spatula, how big is this does 20 branches 20 So get like get an 18 to 24 inch like large not an offset but a regular flat spatula to use when you're doing crepe work. I don't know why people use those goofy wooden sick ones. That is a waste of time and energy just get yourself a stainless steel long. You know how wide is that. Two to three two to three inches wide, long spatula to do your crepe work. Poor the more than you think batter because it doesn't spread that well and poor kind of like around in a circle take your rep plate which is some of their like mini squeegees but they're made of wood and then swirl around what's the difference between Another difference between this batter and regular crepe batter is that the mung bean batter sets relatively quickly. So in a crepe, you have an irregular French crepe, you have a good two, three swirls of the wrap plate to get it to kind of evened out. So you can do like one thing where you get this the center of your crepe base good. And then another wipe around the edge to move the excess batter all the way out to the edge of the of the crate maker. And often if you look at somebody's crepes, you'll see kind of you can almost see this kind of dullness in the crepe that they've made. If they're not like a super expert, like myself, not a super expert. With this, it's harder to get that second wipe. So you want to get the initial spread a little bit wider, and try to do it in only one maximum two turns of the rep let crack the egg out do like I said do the same thing. The problem with the egg white that I've not fully done yet, when you're doing a whole egg crack out like this is that it's hard to get the thick part of the white to spread, right because the thick white wants to stay together. So I'm still working on that breakdown the Bubblebum went around, then cracked it sesame seed flip. And here's where I made it kid friendly. And basically turned it into like some sort of a, like more of a Mexican style thing. So Tex Mex really. So like then I did a little bit of spicy refried bean instead of the start of this classic sauce, cheese. And then on the meat people I put some carnitas in it and then instead of the crushed up wanton, crushed up tortilla chips, and that was where I was like crushed up tortilla chips. Because the whole thing about the gym being aside from what I really liked the stretchy texture of the crepe, people online and said that they want them crispy. And I had some that were crispy. But the lady who made me the one that I love the most it was kind of a chewy, kind of flexible thing anyway, so crushed up tortilla chips. And then we serve it of course with you know, standard, like sour cream and all that. And I've made it to two and a half times I did a test. And then I made it for two large groups once and it was great. The only problem is is that you kind of have to make each one individually. So you're cooking through the whole thing. You know, I'm saying, anyway, Jen being Jambi. Alright, so we have Australian sundries to taste here. What do we got?