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

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

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

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

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

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

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

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This week on mute and three, we're diving straight, no chaser into the delicious crossover of the food and jazz worlds.

And I think that sense of nostalgia is what makes it hard to do New Orleans food well because people just have these memories of these dishes. Certainly people from New Orleans like you're never gonna make you know a gumbo as good as their mother or grandmother made right.

Comfort food. You gotta get your hands dirty and the jazz musicians just like it all goes together very well you

know, check out meat and three hrs weekly food news roundup wherever you listen to podcasts.

Hello, and welcome to your host of cookie issues coming to you live on the heritage Radio Network every Tuesday from whenever to about one from overseas or in Bushwick. I'm

joined as usual with Anastasia hammer Lopez, how're you doing? Good. Good. Got Matt in the booth. How you doing?

I'm doing great. Yeah, some guy on the phone. I haven't talked to him yet. But we already have a call ask me. Amazing. Amazing.

We'll take the caller and then we'll talk about our normal beginning of show talk about stuff.

Hey, David, this is ZEV from New York.

I doing? Good. How

are you? I haven't heard the beginning of the show. So I don't actually know what's going on. But in any case,

you are the beginning my friend. Excellent.

So I have a Hanukkah party coming up in a couple of weeks. And I have a recipe for potato lot guys that I've used for last couple of years that I really like. It involves shredding the potatoes, soaking them in water to pull out some of the starch and then ringing them out right to get them as dry as possible. And recipes are really great. I really love the outcome. But I'm working on scaling it up. Last year I did 20 pounds of potatoes. And by the end of the the time I had to spend putting the potatoes in towels and wringing the water out of them. I was sore for sore for three days. So I'm trying to come up with a way to recreate the procedure which is again, putting them soaking them in water and then getting all of the water out of them just in a more scalable way and that you might have some ideas

well When I have too many things to squeeze out, I go put them into my 20 ton shot press. But I'm assuming that you do not want to invest in a 20 ton shot press.

Probably not I did start looking at some screw presses online, and they were about 100 bucks, which is probably a little more than I want to spend for a once a year tool.

What kind of screws? Like what are they intended for? For like apple cider?

Juice? Yeah, for juice and cheese? Yeah,

I mean, those will work. And they aren't mean that the nice thing about a hydraulic press obviously, is it pushes straight down. And when you're twisting something, well, then you have to like put the thing between your knees or bolted down to a table or something like that to stop it from twisting. Let me see, well, what equipment do you own? Like a vacuum machine can help dry it out a little bit, but then you're going to be blasting through here. And it's gonna take forever, it probably be easier just to squeeze this stuff.

Yeah, I don't have a vacuum machine. But I pretty well stocked kind of standard standard kitchen.

Yeah, I mean, the, the, you know, the best thing to substitute for ringing something in a towel is squishing the hell out of it. And the best thing to squish the hell out of it with is in this order a hydraulic press, then probably some form of screw press. You know, because most things like let's say, like, potato rice, or, for instance, like let's say you, let's say you took a potato ricer lined it with, like a super bag, put your potatoes in and then squeezed it the hell out of it that way. I mean, first of all, like the one section has a lot more force on it than the other section does. Because it's, it's an angle, right? And, and you're not getting the equal force per, you know, per area on that on the angle because of your mechanical leverage there. But also, it's such a small quantity, you know what I'm saying that you can do it one time that it's not going to be that now if you're willing to substitute your time for money, you can kind of make a screw press. But the problem with making a screw press is that, you know, usually they don't, they don't work as well because you don't have the correct pitch and then to get a big enough threads so that it doesn't bind and then to get it to go down straight. Another alternative is you can buy used on eBay, you can get like an enterprise sausage stuffer and use that which is what I recommended to the Museum of food and drinks that they use for their duck press because they couldn't afford to buy a real duck press. And they ended up really liking the enterprise sausage stuffer as a duck press. The in they're very rugged are cast iron. So occasionally they do break but they're very rugged. And they have they can come with a if you look carefully an insert with a has a mesh screen so that you don't have to bag it before you throw it into your into your press. Now, the downside of them is that they were built a long time ago and so any solder joint or any paint that is on it is most likely lead contaminated. So there's that but some of them are pretty clean. But I believe that the strainer baskets do have solder joints on them. I can't it's been a long time since I have owned one but that's that's my memory. The other thing I don't know if it'll give you enough pressure but it's very cheap and you can return it if it breaks is places like grizzly which I believe is cheaper than Cabela's sells a very sub $100.05 pound sausage stuffer and you could fairly easily with a sack you know we the the issue is clogging at the at the bottom so you need some form of very strong like slats or something at the bottom right that thing and then preferably slats around the side. So if you get the sausage stuffer and then you just get very like thin you know pieces of wood and line your sausage stuffer with thin pieces. This is why like a press basket for four apples and whatnot. The reason they're always made of slats or they have some sort of insert with something in it is so that is it even when you're pushing on it real hard that there are some spaces that are just supported by the press cloth where the liquid can come out otherwise the liquid would get blocked by the actual products that you're trying to squish. Does that make sense?

Yeah, it does. And I'm I'm just thinking I've never used a sausage stuffer so I'm a little confused what you just said about baskets and slats makes sense. I'm a little confused as to how would use a sausage stuffer to rings up to squeeze liquid out of so

I'd have to look at the sausage stuffers because it's been a while so the way it so there's there's a couple of different kinds of sausage stuffer but the two most common style are the press style which you You, you push it and it's got something that looks kind of like a tube like a horn rather, it looks kind of like a like a shofar, right, yeah, you pull down and then the other kind has a crank on the top of it with a pinion gear. And then that like takes a central thread and pushes the pushes a plunger down and squishes the sausage out through the bottom through a hole. And these are the ones that are very close to an enterprise which was sold both as a fruit press and as a sausage stuffer because on the farm who had the money for both a sausage stuffer and a fruit press, you know, I'm saying so with one of those, right with a sausage stuffer, then you know that it mentally just you know, wrap in in cheesecloth or whatever the potatoes, throw them into the five pound sausage stuffer. So you could do it in four batches, let's say 20 pounds, and then it cranked down on it, the plunger goes down, and just squishes the ever loving hell out of it. And all of the nasty, pinkish disgusting potato water with its itinerant starch and dissolve sugars shoots out the bottom right now that where the meat would usually come out where the meat would usually come out. So what you would need to do then is put like little slip. So with the enterprise, look on eBay, the enterprise social stuff or so the enterprise, you could either use it as a sausage stuffer, or you had a cast iron press plate that went a cast iron plate that went into the bottom that was perforated, but also very strong, so you can push on it real hard. And so then the entire bottom became a place where Jews could leak out, and then into the into the thing, otherwise, you're going to have to like I say, put some form of slat work at the bottom so that there's ways for the juices to run. And then you might might also need slat work on the sides. But I don't know what the clearance between the edge of the plunger and the the edge of the plunger and the and the sidewalls of the five pound guy are the nice thing about the five pound guy completely stainless so you don't have to worry about anything else. But just go on the go on eBay, or I'm sure there there there didn't used to be, you know, 20 years ago, but I'm sure there are now websites all you know, devoted to the enterprise sausage stuffer. But look at the old fruit press sausage stuff. But look at those, they're also kind of cool to own. And you can use it for other things like like sausage, but go do a little bit of research on those. And then also look at the you know, the one I had was grizzly. And I think it was like 50 something bucks. And you can also use it for sausage. And if you ever make sausage, or if you're interested in doing it, like it completely makes short work of that, right as opposed to the nightmare of trying to stuff sausages any other way. Like even if you only do it a couple of times a year, just the joy of using one of those things assess stuff sausage. Now, if you have a good meat grow, I'm assuming you don't have a fancy meat grinder because a fancy meat grinder could do that as well. You just you know, run it through the auger without the cutting plate and you can go into a tube I mean, but for instance, the KitchenAid sausage stuffing attachment for there. First of all the KitchenAid meat grinder attachment is a freaking abomination. It's you know, maybe it's what I have. It's horrible. It's a horrible, horrible, and like the sausage stuffer attachment for it is similarly horrible. It's just a horrible piece of equipment. And I like KitchenAid I'm not saying anything negative about their their products in general. I'm just saying that product is garbage. Yep. You know, you know, it's not garbage. But I don't know why it cost so much money. Is the pasta attachment for KitchenAid. Ridiculous. Have you seen how much?

Those are? Great. They're great.

I have one. I love it. Yeah, they're fantastic. But why do they cost so much? Why does the pasta roller cost so much? So I bought, what did I buy? I actually had took my old pasta, my hand my hand crank Atlas, which are reasonably priced. The problem with hand crank pasta makers, is you really want to have two hands to mess with the pasta sheet. But you can't because one hand is cranking, right. I mean, isn't that the real problem with a hand hand crank pasta maker mean, in my opinion, and plus you have to bolt it down. Right? So I believe I

never use the KitchenAid. So I have no idea how someone would do it without two hands. So I'm with you.

I mean, you could do it. It's just you know, I never enjoyed, you know, you know, not having a third hand there, right? And I'm not that guy who's asked or waiting for someone to get home. So I'm going to make pasta because it's doable. It's just a pain in the butt. But I think what I did was Did I buy the roller unit for the thing, but then adapted all of my old cutters with a 3d printer. I think I built a 3d printed attachment to adapt the kitchen aid to my pasta maker. Anyway. It's been so long but yeah, because I just couldn't. I couldn't in good conscience pay Hey what they wanted by the I should have because that is one of the better attachments, I have to say you want is also a very good attachment for the KitchenAid. I don't know if I talked about it on there. For my entire adult life, I wanted to own a vegetable sheeter like that makes the daikon sheets. And you know, and then you know, I was told by Japanese chefs what an aihole I was that I should learn to you know, take a new Suba vegetable knife and cut my own sheets. So I did and it's possible but I still always kind of wanted one of those sheets. And the ones that JB prints were always super expensive. And they had the fancy one that would not only cut a sheet, but also had like a almost like an interrupted pasta roller that would perforate it to turn the daikon sheet into a fishnet. Have you seen these? Anyway, they're great. Oh,

yeah, that was the question.

I mean, the stock world care. I mean, what do you think? Do you like those fish and have you seen the fishnet Daikon fishnet icon? Cool. I mean, I have no reason to own it. And so like I have too much stuff anyway, the house so I never bought one. But then Kitchenaid came out with a sheeting attachment, and I finally went on super sale one day, so I finally bought it and having vegetable sheets is awesome. Specifically do them. Well, specifically potato sheets. So like you can do, you can make these like long, long, long potato sheets, and then do very fine layered, like, grab time with them. And they're great. They really are making Michaels on fantastic

potatoes for a second. So I really like you're doing with the sausage stuffers. I'm going to I'm going to take a look at those D in terms of just the overall method. I mean, this has been working really well for me to get kind of really shoestring the crispy Latka is by soaking soaking the potatoes and bringing it back out. Do you think I'm over? It's overkill? Or do you think that something like a you know throwing the potatoes in the oven or a dehydrator could get me something similar instead of squeezing or is really the way to go?

Do you have a dehydrator? No, but I've always thought about buying one with the hydrators are nice to have for instance, like let's say your name is Anastasia Lopez and you want to have Applehead dolls, and then she used her oven Yes, because having a dehydrator takes her over the line into that stereotype of SoCal women who make Applehead at home and the Stasi didn't want to be that SoCal expat with a freaking, you know, dehydrator full of Applehead she is she Well, you wouldn't be that right wouldn't be unacceptable. Unacceptable. But having an Excalibur around is always a, you know, a good thing to have. You know, in general, like, unless you eat that way all the time, you're going to go in spurts, like you're going to, you're going to use it a lot, and then you're not going to use it for a year, and then you're going to use it a lot. And then you're not going to use it for a year, but I'm fine with that. Me personally. You know, now I only use it when the Stasi doesn't want to, you know, do her broke, broke. Apple heads in her oven. How the other ones come out? Great. Yeah. Anyway, so it's gonna say if you have one, I would try it ringing out is a little bit different, because there's no heat damage to it, right. And you're squeezing it. So you're also expelling things, whereas dehydrating is just getting rid of water. So if you think about this, all the stuff that came out with the water, like all that nasty colored stuff, which is starches, sugars, and enzymatically converted stuff, because I'm assuming your water is gross. And your towel looks pink and gross at the end of my right. Oh, yeah, yeah. So none of that stuff will come out of the potato in a dehydration oven step it will all stay in the potato. What will leave is water in the form. Yeah,

that doesn't sound like it'll work. And that's also I usually soak them overnight and then wring them out the morning of and bringing them out. Getting all of the getting everything out of there seems to prevent them from turning brown as fast when they start cooking because I just cook in batches with a bag of them on the table. So I know that that sounds right, that heating them wouldn't get me the same outcome.

And presumably, you're soaking in excess water, right?

Yeah, yeah. Yeah, I use a big I would had a bucket for a while. And I've upped as we've added more people to our Hanukkah party every year now I have to use like a full size Coleman cooler. Nice. We put potatoes in there. I mean,

if you think think about it this way, right? There's there's a couple of things like their starch that you mentioned, which is true. But also there are I don't know what the soaking frankly does, whether it reduces the level of the enzymes that cause but I have no idea but presumably it does. But the the sugars also are going to get soaked out by the water. So that's the other thing when you're soaking. For instance, fries, like one of the things you're doing is soaking out a lot of the sugars in a shredded potato. Obviously it's going to soak out even more and faster than it will in a larger cut. Potato kind of a situation but do you do do you add seltzer to your lockers or no shorty add seltzer? There's like this.

I don't I, I guess but people do that for to make them fluffier. Yeah. No, I just do egg matzah meal and onion. And I kind of mix them up in small batches. And as I got them into the pan,

yeah. The way you said mix them up reminded me of ice cube saying mix them up, put them in a pot like gumbo, which is one of my favorite lines in that on that album. But the Yeah, I mean, don't change the recipe. I'm just saying everyone has a different idea of what's perfect for them. And for what you got works, you know, don't try to change it so much is just adapt to a larger thing unless you run a test and you find out, hey, I can oven these things down and they'll be fine. But I just don't think it's going to be the same.

Now it doesn't sound like it. Cool. Well, I'm thinking about coming to the existing conditions. New Year's party if that's still if that's still happening,

as far as I know, I just got to talk to the partners and get it all straightened out. Cool, already. Thanks. Good luck with your lockers. Happy Hanukkah.

Yep. Take care.

Speaking of holidays, Anastasia, how was your Thanksgiving? It was good. Yeah. What do you do?

I went to my friend's house. She cooked most of the food. Everyone else had to bring things.

How was the turkey? Great. For real chicken cooked turkey. Yeah, really?

It was a great, we had a great time. Until you called me constantly.

First of all people like the Stasi, and I ruin each other's Thanksgiving.

Yeah, but I really didn't want I was like, Listen, if you want me to leave, I can leave. I didn't say leave. I know. But then that meant like, stop texting me. No,

I couldn't stop texting you. We had stuff we needed to do anything

I could have done about it, though, in that situation in that in that room in that house

where there was nothing you could have done at home. Right. So if I'm willing to. Oh, I was enjoying myself. Yeah, the boat is sinking. We're talking about Good Friday. And I mean, not good Friday, Black Friday and the Black Friday sale. And sorry, you own a business. There's just stuff you have to do. And it doesn't require you to go home could

have done. Nothing.

We both needed to be aware. And

wow, that Yeah. And then you kept going? Like, okay, stop dancing.

The Stasi is being a jerk right now. Like,

and everyone's like, what is going on with you? Why can't you and you're

like, well, our business is going to hell in a handbasket. I just need to focus on this thing. Well, in fact, we did. We bought pressure on the person who needed to change this stuff. And he got changed. We called Andy got changed. We called her it didn't require you to murder. No, you have to miss one version of delight, so that you can walk outside of the room. It wasn't an hour and a half, it was literally four texts over the course of half an hour. And you had to check it maybe three times. Oh, and I feel so bad about it. Wait, Matt, do I feel bad

about it? I can't tell ya. I don't feel the video of you guys throwing all the equipment would have single handedly saved your

business, Matt, Matt, Matt, Matt, if it was just easy enough to try to do a good job and make something and then sell it on Amazon. But Amazon throws and by the way, the stuff that Miss Darcy and I handle like the spins all in the cube. Like we flipped that switch in the morning, like Anastasia and I got on the phone. And we're like, Yo, we're flipping the switch now so that we don't have to worry about it later. And guess what? That worked? That worked? What didn't work was the one that Amazon had some control over. People get this. You'll enjoy this people, I think right? So amazon.com, right, our favorite app, I believe. They're not even like I don't like them the way I like Peter. Right. So like, even though we punch on Amazon a lot, they are not my favorite punching bag. Like we just punch them, right because they freaking deserve to get this. This sizzle. By the way, we have a patent on this device. We also have a patent on the cocktail cube, which we'll talk more about maybe someday. And a patent on this pencil. We have a patent on it. We make it Amazon buys it from us in China. So they have 100% control. So Anastasia and I got sick of it. We got sick of it. And we're like we're going to buy some and we're going to own them and then we can set the price at whatever we want. Which is how we were doing the Black Friday sale. Amazon first of all, and whatever this is what it is anytime near Black Friday Amazon's like Nah, I'm just not going to take that into my warehouse. I'm not going to do it. So then then though we get some into the warehouse so we can do it. This dossier like literally, literally FedEx overnights, a couple of boxes in a box is 27. A couple of boxes a Sears off to Amazon. We get it in and they're like, you're not authorized to sell the Sears all anymore. We're like, what they're like Yeah, yeah, yeah. You know, we both asked us and I call it like, What do you mean? We're not authorized to sell the sizzle anymore? We used to sell it. We still have it in our listing thing. We you allowed us to replenish it. Why can't we sell? He's like, Well, when you have resellers, sometimes the manufacturer makes it so that you know that not everyone is authorized to sell. And then the person was like, the person was like, well, that's a different team. Like well put me in touch with the team. Oh, that team doesn't have telephones that teams only by email. I'm like, well, the Stasi already spoke to them had the same screaming match with them well over a week ago and your team, your team. The team has not gotten back to it. You're telling me there is not one single human being on God's green earth. That can that can realize that they are literally buying them from us. I'd said look, I said look at look at look at look at look at can you see that we used to sell them he's like, Nope, he's like Amazon changed your their policy. I'm like to what? Like who made this decision? He's like, Oh, I can't see that. And literally, I said to the guy is is on Thanksgiving. I literally said to the guy. So what you're telling me is that you're screwing me. There's nothing you're gonna do about it. And also you personally don't care. And he said yes. I was like, click and this by the way for as good as these weasels are which they are very good at dealing with customers. This is how crappy they treat their vendors a swear to Christ. It's the worst. Stars What do you think? Yeah, that is the way it

is. So and so then. And then they have to hear this one with her pseudo martyring stop texting me about like having to deal with this stuff. And I'm like, you don't want to deal with it. If you don't get to her

if the tables were turned in, you are with your family. I've had

it happen many times.

Stop knowing why. Oh, excuse

you. It's true. She gets mad at me. And you know what i do i suck it the hell up because it's our business. And you've done it to me many,

many times. And there's an outcome that we

got the outcome, we got the price down. It's still crappy by the way people are good or happy. Our Black Friday sale, it was still running it and you just have to search like a mother to find all my Twitter account. If you want the $59 sizzle, go on my Twitter account. I link to it. I believe it's it's a link in my Twitter account. Anastasia is going to hook it up in my Instagram and maybe on her Instagram for the link go to this go to what is this? This dassia group has just to Stacia Lopez, Anastasia Lopez, yes. Okay, her Instagram account and go to the link in the bio. And that is the magic route to the 5999 sizzle. But such an irritant. Like there's so irritating, so irritating. And then and then I have to hear it from her like, I'm a bad guy. Like, I'm a bad guy, please. Please. I mean, I am but not for that reason. Saying, Oh, I have to go to the bank. You are you're a bad guy because you could have just dealt with it and not tried to martyr it. You understand that? I don't have feelings about whether or not you miss a particular dance or not. And nobody's asking you to go home. I'm glad you finally realize this my thing. MATT What song which song? It's called bad guy is different from nobody knows what it's like to be the bad man. Yeah, yes.

This one's bigger with the kids these days. Yeah,

who sings it?

Oh, god, what's her name? Billy Eilish.

Thank you. No, yeah, no, I'm not on my radar. Not on my radar. I mean, like, I know who it is, but not on my radar. Matt, what do you do for Thanksgiving? Like,

cooked a bunch of food? A cooked probably eight peoples were the food for three people.

Oh, yeah, that's good. I still have leftovers as well. I cooked 30 people's worth of food for nine.

All right. Well, our ratios are. I'm not doing the math similar. Did you?

Did you make a turkey? No, no. Salmon. Salmon. Yeah. You're not from the Pacific Northwest. What the heck are you doing?

Don't eat meat.

Not at all. Not even Turkey.

I mean, no.

Another Jack Schramm had a meatless Thanksgiving as well because his parents went pescatarian so he had fish soup. fish soup. I don't know. I like Turkey. I had a the biggest heritage Turkey I've ever seen in my life. The only heritage Turkey I ever saw that was bigger was one that Patrick had already set aside for someone that was next to it. It was 26 and a half pounds. And for a heritage bird that is huge. Like most of them were coming in like you know, like 1314 15 pounds. But Patrick Martin's heritage foods, fearless leader of our network, in fact. Yeah, he hooked me up with a 26 and a half have pound heritage Turkey now listen, the way I cooked it, I explained it on the Instagram but the way I cooked it every year I do it a little bit differently because I don't think I'm ever going to make it to that complete level of perfection of the bionic Turkey where you rip all the bones out, build a new set of bones that are also heaters and you pump like butter through it at different temperatures to get everything kind of exactly right. And then flash fry the outside. I'll probably never make it like to that level using any other kind of technique. But a it's a huge pain in the butt. There's this dasya What do you enjoy more making fun of how long that takes me to do while someone's trying to video it or do you enjoy when Peter comes in on the bathroom? Oh God, Peter. Yeah, but he's still you enjoy making fun of me when I'm slow boning the turkey out. Yeah. Yeah. The easiest way but doesn't do the presentation that I want. By the way. Peter speaking of punching bag, you don't Peter different Thanksgiving. Yeah, you told me ballotine He cut he did it just a tube. Hey, people, it is a superior way. Right? And I know French people who do this. But Peter, although he's married to a French person is not a French person. And I feel that it's not okay to serve a turkey tube on Thanksgiving as an American. What do you think says?

I think you can do whatever you want. What since when?

Since when do you believe that anyone can do anything? You are the most judgmental person in the world. That's definitely not true. It totally is. Anyway, it's not official. Also, similarly spatchcock. Kind of look like a burger, but they're broken down. But it's kind of superior for cooking. This year, I cut out the backbone. And because it was so big, I used a meat saw and that really made my wife gay. She was like, Can you not? Can you not saw because the noise of the meat of the saw on the bone. She's like, wow, that's unpleasant. I'm like, Wow, man. Anyway, so I ripped out most of the bones the ribcage left the kind of keel bone in so that the breast would maintain its shape. And I left the thigh and the and the leg bone and took the rest out. The advantage of removing bones is I said before I'll say it again, you can make a delicious gravy well in advance and you have a lot more gravy. So it's a huge plus. But then this time, what I did differently, I salted it a little bit of sugar, pepper herbs, I took you know those bags that are meant to vacuum comforters. Like yeah, they're not for food, like they're for like your sweaters and stuff. I took one of those and stuck it in with a couple of sticks of butter and took my regular vacuum cleaner and just sucked it down with one of these clothing bags. And then like screwed the little cap on it that it comes with it's not watered, and then like duct taped over that. And then I bent it into shape over a cocktail shaker and then put it into the bucket, the cooking bucket, which was in fact, a container that used to store comforters like fake thing. And then I fill just up to the leg level with very hot water and cooked it just the legs for a couple of hours before I filled the rest of the bucket up and rolled it out low temperature then siphon the water out because listen, how many of you have done low temperature cooking that are on big stuff, and then you try to move that big thing to dump the water or you lift the thing out to try to chill it and you mess it up when it's hot. Forget about it. I just put a tube in, siphoned all the water out and then added ice water children in the bucket. Then put it in the fridge overnight. And then my oven was free. The next day, I only took me like 40 minutes in the oven to brown the skin. And it was it was great. But next year, I think I'm going to do my goal that I've never done is to rip the you know, my least favorite part of turkeys

are and as you might guess, this being something out?

No, I'm kind of close. But I don't know the tendons in the legs. Those tend those hard tendons in the legs. And then someone's like, can I serve you piece of the leg mean you're like me. And then they give you that hard tendon and then your tooth goes into that hard tendon anyway, but they are and here's where you're correct. Very hard to rip out when this does Ross so when you're doing the fully like bionic bird, you can rip out the tendons before you do the cooking but you tend to lose a lot of meat. But the kind of what I've always wanted to try is to rip the legs out and then comfy them leave the bone in but comfy the legs then rip the tendons and then put them back into the skin and cook again. Maybe next year. But anyway, the heritage bird tasted great to little rosier obviously than a regular bird but it was it was good. My mom's stuffing what kind of stuffing Do you like? Do you like stuffing?

Oh, that really? Really? was really good.

Would you grow up? Oh, well. I've never had stovetop stuffing. Never. What do you do to stovetop stuffing? How do you make it that comes as like bread cubes, right?

Yeah, I don't know. What do you do it?

What What kind of stuffing? Did Roger make a real stuffing

with meat in it? I didn't ask. Wow, you are

a very curious eater. I'm glad you're in the food business. I'm glad you're my partner and Booker index away. Yeah, it's being facetious. I just want the Stassi hates people thinking or talking about food, which is interesting that she co hosts a show about cooking food, which is why she only pipes up. We're talking about non food stuff. She hates Italian people likes Italy.

I love eating. I really love eating. I just don't care about certain.

What's What did you know that you have a show where you're supposed to talk about eating and cooking? Just curious what Carl wrote in how do you feel about using now I don't understand Carl, i i gotta say up front. I don't understand what you're talking about. How do you feel about using a black garlic low heat longtime technique to roast green coffee. I prefer a coffee that's been roasted the hell out of with gas myself now. I looked on the internet. I was not able to find any references to people that roast that long. Right? So when you're talking about plant garlic, you're talking like days, like days days, like the only thing that I know about with coffee roasting is like the am I gonna do it in like eight minutes, or am I going to do it in like 15 to 20 minutes, right? So like the the range of long, but like when you bring up something like black garlic, you're making me think that you're talking about like way we're way longer rows than that. And I wasn't able even able to find that on the internet. So you have to send me and I looked and I'm not a bad Googler I'm not at Google. You googly. Did you like Xander? I haven't seen Matt Giuliana fan.

I mean I remember I have positive feelings Association.

You remember you Google iser? No. Oh, well, you will do yes yes. He gave the eulogy when all of his friends to stop burning ourselves to death in the gasoline fight with the Starbucks with the lattes he's going to get and then he's like, I have to be the you Google iser. Alright, you've

you've made me feel even better about to lander Yeah, cylinder

is great. He's like, he's like I bet you didn't think I knew what a you Googly was. That movie his genius. Oh my god. So funny. This is why I've said this before on the air. The people who hate zoo and or to wear like, it's so much like Zoolander one. I'm like, well, didn't you like Zoolander one? And if the answer is yes then why wouldn't you just want more of that but different jerks? How do you feel about using a black low low heat longtime technique? Well like I said I wasn't able to find it. What happens the so if we're talking about normal roasting, I'm interested by the way I'm interested, any sort of weird thing I'm interested but if you're looking at what you normally consider to be a longer roast profile mean obviously you're going to be burning out more acid so you're going to have a look a lower a lower acid, a lower acid cup if you the the nice treatment of different kinds of roast profiles and achieving them at home on the internet's is friend of the show polyps prolapse did a Cook's Illustrated I think it was four cooks illustrated on his kind of home roasting adventures and if you have money, right, you know you gotta get Scott. I wonder whether it's pronounced railer Raul. Anyway, I never met him. So I don't know. But get his book on on roasting but I know a lot of people who are reacting against the I'm not going to ask him Stasio Matt, do you drink coffee? do indeed because it starts he's just gonna be like, I don't care. So I won't make a comment. But like if you notice that recently, like in the past like five years that like coffee is becoming more and more about focusing on the highlights and the acid notes because it emphasizes the variety of characteristics of many coffee beans better right so you'll notice that even in espresso shots, like maybe eight years nine years they've been getting kind of on more on the on the tart side and I know a lot of people especially my age and older who kind of reacted against that and were like, Yo, I don't want it to taste like blueberries. I want that kind of more mellow you know I want that kind of the less acid profile right in fact I had like a very good friend of mine come up be like how do I tell the coffee people this is what I like without insulting them I'm like hey, you're allowed to like whatever you like. But you know, if you like that then the longer roasting is going to kind of get rid of more of the acids and so you go that way so like in general like that's where I think about it, you're gonna have to be more more specific on exactly what you what you want. And you know, maybe someday we were going to have a coffee person come on but they weren't they weren't in town. You know, maybe if I if I ever meets Scott rare get him on he can come because he's really the guy or we can get Paul to come on talk because I think he met him when he was doing his. His thing we do if we get people we get Paul back on the show. I promise we will do so without out allowing him to eat anything what that listener listener called him a psychopath right yeah. He said what do you say like chewing psychopath and he threatened to murder him or something like that. It was crazy. Yeah look it up whatnot. Pot last time or second last time that Paul was on the show. He specifically made mouth noises when we said not to make mouth noises and a listener wrote in and not only called Paul a psychopath but fundamentally threatened him I think somehow right so she's looking while while she's looking for should we wish we take a break and come back

is that yeah all right. I have

to look up a piece of information for the class itself. Okay. Yeah, back

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we are back Are we back? Yes you are now I barely caught it all Yeah, all right. So last week on the radio program Capri Sun dropped off some Capri Sun we don't know his real name. Dropped off some more fish that had been EKG made I didn't get a chance to eat it it's in my freezer still because it was Thanksgiving but enjoy the sack sack and the cost you guys and and the kimchi but also I forgot a couple of weeks ago we had at the at the what's it called? Was it was at the gala at the gala someone came whose listener and she actually had written in about the caramel sauce for her wedding right and she gave us some that had been bottled according to wet and said it was at work well Serena I believe and she also dropped off because she listened to the show she and her friend work at at like an actual their their food engineers food engineers they you know at one of the houses or one of the you know the big companies between here and Philly and they had heard that that Anastasia and I had once tried to make gets caramel cream with coconut as like a coconut gets and the Stasi and I mentally we're in the right space but we gotta go say we have to up royal right didn't set wasn't right as it didn't set. So she made us some so you want to try it here now understand sia wait. Now she said that they that the temperature a little different so it's a little more crystally than you would normally this is the sound of the paper not a mouth noise please don't murder me in my sleep.