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 route 11 Potato chips made with a secret recipe and superior ingredients. Their mission is to make an outstanding product in a safe and clean environment. To learn more, visit rt eleven.com.

Hardcore is a new series from Heritage Radio Network. Over six episodes, we're taking a close look at the rebirth of American cider. Really, it wasn't until about 10 years ago, that cider started to be revitalized in the United States from the science of fermentation. So yeast, it's a fungus. It's a unicellular fungus. To the magic of terroir. What really excites us is thinking about communicating that very sort of spiritual aspects of knowing a piece of land. We're setting aside our cider donuts to gain a deeper understanding of this singular beverage.

I love a cider donut. You don't have to have a cider donut with your cider and I will die on that point.

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This is Dave on your cooking issues coming to you live on the heritage radio network was really late today. I'm sorry, Indiana. From here in Bushwick joined as usual with Anastasia Harold Lopez. We do not have Matt in the booth. We have Amanda How you doing Amanda?

I'm good. I'm very excited. Yeah.

Nice. So like what other shows do you engineer so I've been with

Hrn for over a year actually. Which is pretty wild. I usually do the Monday and Thursday shows so you probably have heard me on Happy Hour. Why food? Let's see what others

people ask you. If there's a happy hour, you always say I'm always happy. And then they walk away. That's how it works when you're at a bar I'm always happy. And then I leave what are your food predilections?

No pressure,

silence. Amanda, what do you like? What do you like? Oh, sorry, I didn't

I'm sorry. I'm sorry. My food preferences. Yeah, no, anything. That's yummy.

Okay, what do you cook or do you eat other people's cooking primarily?

I do a lot of the eating I I'm a pretty small person, but my stomach is it's it's a little bit scary how much I can eat. Honestly,

I like that. I appreciate that in a person. I appreciate the ability to eat large quantities of food. It's good. It's a good skill. Yeah. So like what do you have anything In particular, did you eat recently that most excited you? I'm just trying to get a handle on who you are here.

See? The most recent place that I went to out in Cape Town in Manhattan is a place called Gumby oak. Had some nice,

that's not the one that's up high. Is it? Yes, it is. It is on the second floor. Yeah. Good. Go ahead. Go ahead. How was it?

I was it was good. It was good. Definitely really good. I personally, I think I really liked our cold noodles there. I had their bedroom up when I was there. It wasn't as good as our cold noodles. But I mean, it's wintertime now you have it in

the toll sewed or not on the Tulsa post. Oh, of course. Okay. Nice. Strong, though, as my favorite cooking implement on Earth is the stone bowl.

I love the stone bowl when you get the crispy rice. Yeah, I don't know if you're aware

of this, but you can go completely you can completely erase it that you should not should not write but you can completely just kind of unmoored that piece of cooking equipment from like its cultural heritage and if you put like rice and then anything on top, and an egg, good, it turns out I've done almost any flavor combination that works with rice on the bottom and an egg on top I have done and almost all of them good.

And I just say real quick eggs are just freakin magical.

They are they are magical. This is an opinion shared by most of the people that I enjoy it. Vegans might not like eggs, or they might not eat eggs, but no one can deny that the egg is a mysterious and magical thing. You know, life comes from within So since you're hearing their voices I will say that also in the studio we got a full full you know, full boat full of people today. We have Rebecca aka The Boondock blur. Not a flak not a black doesn't like the word flack

but boondoggles better is what you're saying. She is the she is the

brand empresario of Booker index. The boom Toggler likes to take us on many of boondoggles,

just try to keep you guys in line. And the irony is that you then call me the boondoggle?

Yeah, we do. We have also in the studio we have from the network cat. What do you what do you what do you what are you pushing today?

Oh, I'm just here to thank you for making cocktails at the gala. Do you want to know how much money we raised up detail? $78,000. That's amazing.

And if I hadn't been there, they would have raised 80 would have been nice.

And also in the studio.

We have John diberi. No one in the industry as JDB formerly of PDT form formerly a Momofuku Yeah, formerly of Momofuku now, writer at large and starter of charities about social justice in the hospitality space, which we can talk about later. But you're here to push yet another different thing from either the writing that you've been doing, or the social justice stuff you've been doing? What is

Yeah, well, I've got this non alcoholic aperitif. That is like, basically launching this week online. It's been around in some restaurants and bars before that, but kind of this is the this is the week where it's happening called proto and it's eventually going to be a line of different products. But for now, we're just launching with one it's called Ludlow red, named after the street in lower Eastside where we both live

doesn't taste like Ludlow Street, though, doesn't taste like leadless Well, I

don't know. I mean, you're a faceplant in Ludlow Street, Rebecca. No, but I do think that you bring up a really good point, John, that you and Dave actually our neighbors

already say yes by each other. Yeah.

So did you guys share the train coming over here earlier?

Rebecca is a terrible human. I hear that we have a caller on the air.

That is so cheap. Yes. We do have a call on the air. Rebecca

Toggler she has not calling into her. Oh no, no, no. Oh, Claire. Friend, a friend of Anastasia and. And classic button pusher Claire. Hi Claire. Wedding Officiant Hi, Rebecca.

I miss you. I miss you too. Oh my gosh, I miss everybody. Okay, Dave, do you miss me?

I was gonna leave that right there as

well, it's not so much a question but I was listening in on the episode like around Halloween about the Count Chocula debacle. Okay. And I just wanted to call in and defend myself.

I might I need to know first of all, so Claire is living was living is what Are you in Mexico City right now? I'm living rent free in Anastasia is like fake Airbnb where she doesn't charge people and they have to live at the same time.

I was there for a week on business. I don't listen.

A week, a week, most recently a week, most recently.

Oh, so there was like two days when she wasn't here, and then another like month before that. She was okay. Okay. Okay. So the point being irregular border at anastasius. Rules. Yeah. So something I did not know. I'm just giving everyone the thing. I'd always thought that Count Chocula because I don't really care about Count Chocula personally, but Nastasia Lopez here says that count chalky was actually a seasonal product like mallomars. But we're not for the same reason. Yes. So those of you that don't know what a Malamar is, it's a marshmallow on a graham cracker with chocolate and Nabisco only sells them in the winter because in trucks they melt. So I did not know that count. Chocula which is malmark good product by the way.

It's our favorite cereal. Count chocolate.

No, no. Wait. So Mr. Garcia Lopez insists that Count Chocula I was more of a blueberry guy. I hate both of those. Okay, you're What are you frankenberry Are you not like any of the monster cereals?

No, mom's no fruit and cereal? What? No. Fake fruit flavor.

The worst? Yeah.

Froot Loops. No. Whoa, what about Apple Jacks?

No. Do you think the answer is gonna be different? If you say no, I'm

trying to say these things. It tastes good. And then what about Captain Crunch with Crunch Berries? No.

No, take them out like sardines.

Okay, yet you don't mind that powdery cocoa flavor and a chocolate cereal?

I don't like that either.

What the hell do you like I like only plain Cheerios. Yeah, and Honey Nut. honey comb honey comb is a good cereal. Yeah, the problem with all of this variety of cereal John is that I find that it it kind of scrapes the roof of your mouth. Captain Crunch is the worst most lead sandpaper like like the way it score.

He's like a film on the roof of your mouth. Why is that?

I don't know. I think that's probably your body parts.

Your body rejecting?

I've looked it up. There's not that much fat Captain Crunch does leave a greasy film in your mouth. And I don't understand. I'm talking because it's not like doped full of grease. I think I've read I haven't read it recently. But anyway, so back on to Count Chocula Stasi Lopez, by the way a grown ass woman has her own freaking apartment, and purchases Count Chocula for her own use and says you have the run of my apartment. I don't expect you to pay rent. I don't really even expect you to clean up I have certain rules. I've embroidered them on a pillow. Am I accurate so far? I need to give everyone the lay of the land do you the rules so then I'm not gonna go through those rules because they've gotten people

in trouble. I've been best friends for over a decade. Rando hold

up. The rules apply to everyone not just randos and she says specifically, I have in my house at this time. Count Chocula please do not eat it. I have put it in a special cupboard.

Yes, I did. Okay, make that rule. It wasn't on the pillow. You know why? Because

you're constantly texting. She was she was watching. She was on Tinder same. It's all same to me. Like she like one time the Stasi, Lopez and Claire were borrowing my pickup truck. My pickup truck may or may not have had brakes at the time. The rear of the pickup truck may or may not have been attached to the rear axle of the of the thing at that time. I said to Anastasia I was like, Listen, you are going to be driving up to Connecticut. I know you hate tolls as much as I do. So you're not going to take the Triborough Bridge, which people now call the RFK you're going to take you're going to take like third Willis I always forget which way is which guy just drive it by memory. Right. And you're gonna go on to the Bruckner Boulevard. Yeah, I was like Now listen, your GPS is going to lie to you and tell you you need to make a right turn or left whatever forget what GPS always says it is wrong. Here's what needs to happen. I was like, Claire, I need you to pay attention during this 13 seconds where I explained this one turn that I'm telling you that your GPS is going to get wrong. She's like swipe, swipe, swipe, swipe, swipe, swipe, Claire, the Stasi is going to be driving a dangerous pickup truck with no brakes. I need you to focus because you're going to be the navigator focus. I'm telling you, please swipe, swipe, swipe, swipe, swipe, and they got on. They got over into the Bronx, like I told him they would and they did not make it onto the Bruckner they stayed on that lower roadway and got like vectored off into nowhere. Yeah.

Oh my god.

So this is I'm sure what was happening. Please don't eat my count. Chocula swipe swipe, swipe, swipe, swipe. Right now defend yourself.

Oh my gosh. That's the whole story. Yeah, even on a

train she also, by the way, I don't know. If you're calling it I think this is fair game. Now, if you have a job, let's say you you are like, like an owner of a small business, let's say Booker and DAX like Anastasia is, okay, and you make your own money. Right? You are your own boss. You have your own apartment. Okay. Are you allowed to buy some sort of a face cream to make yourself feel good? Yes. Are you allowed to say this is my face cream? Oh,

I used her stupid Theologie GriefShare che?

She said my face cream. Yeah, that's where he uses the face cream and then has the nerve. The stones the rocks to say to Anastasia will use too much in his face cream anyway. It's the stasis cream. She bought it with her own money and then she earned was this p 50. Yeah. Oh, that's real bad. I use it.

Is it is it a tub style face?

I just want to say that stock or buy you have a new bigger bottle when I left? Was it the identical face cream? Yeah, I bought her a whole new bottle like $100 bottle. And I was delighted to do that. I'm

just trying to say when you stay away from people's like, toiletries, look, it's one thing like, it's one thing you're like, Oh, I forgot to bring them. I forgot to bring toothpaste. So I'm going to use a little bit of your Colgate cost two bucks. Nobody cares about their Colgate, right. You don't I mean, it's like, Just don't touch it to your actual toothbrush. Please. You know what I mean? But it's like your your everyone look like I don't even you could tell by my face. I use no lotions or creams. I hadn't shaved in like two weeks. I shaved it off my face was like just a bloodstream this morning. But like

we're back to bathroom issues.

But but like you just don't mess with people's people are connected to their face creams.

I thought you had a question about Mezcal and able bodied women. Well, hold on. I just want to say on the Count Chocula that when I laugh every time I say at sauces, I always send gifts and little did she know I did eat like a fourth of her bag is count chocolate. But then when she got home from China, guess what was waiting for her. four boxes of limited edition count chocolate

a Claire Claire Claire. If you punch someone in the face, giving them a package of band aids is not a fix.

I don't know. I mean, you got three whole boxes. It sounds like the Stassi

can afford.

The first time I told you to shut off if it came with a note that say I'm so sorry. You know what if you would literally just said I've had this argument with the Stasi so many times and brought you up Claire. If she had if Claire had just said, You know what? That sucked. I'm sorry. And then brought the Count Chocula. When that's what I did? She say she sucked?

No. She said, I can't say I suck because that's negative self talk. And it's not true. made this I said I did. Sorry, I made a mistake. I shouldn't have done it.

I made a mistake. That's all making mistakes is never fun yourselves. I made a mistake. That's all freaking mistakes. They can happen to anyone remember that commercial? Anyone? Anyone? Go look at 1970s public service announcements, and there's one. And it's like it's a bunch of kids, cartoon kids who make mistakes and then get real upset and then they go into the oops, I made a mistake song. In the Stasi, nice thing is a PSA. Sometimes it's like, you know, what does it show excuses, like building blocks. And it starts with I really liked it like because they were like trying to like go outside of their comfort zone and like do different kids. They liked, like building blocks for them. You know, I was drawing us on paper. And then like, you know, she messes up the picture that she's drawing on the paper and she starts crying and then the EU said, look it up, please. It'll help you. The child in you anyway. So you got a question about mezcal, did you?

Yeah, so my question is, why do different Mezcal tastes so different? If they're all from agave?

John Newbery? I'm gonna let you answer this.

Oh, really? I didn't brush up on my Mezcal. They taste different because there are different species of plants.

There's different different roasting procedures, different fermentation strains. No one really

thinks different donkeys on the tahona different

different distillation practices.

I've heard that the men This column master also makes a difference, especially if they're a woman.

Well, I don't know whether it's like gender. I like any. I like any, like female distillation, because it's a it's a highly gendered and should not be field. But I don't know that the actual gender is going to affect the finished product so much as I wish there were more women master distiller, what do you think about this? Do

you think that's correct? Yeah, although I don't know a certain perspective you bring as speaking as not a woman but like, as a woman, as a non woman. I feel like there's a certain point of view that is, like you said, there's not enough women representing in the industry. And I think that if you're a master distiller, your whatever you make is an expression of who you are as a person. And if the kind of person you are is underrepresented, then you're going to have a more unique and interesting product as a result. So we're gonna harder. Yeah, I need to work harder because, yeah,

Claire, it sounds like you had more to say on that, though. Like, especially what have

you like particular Mezcal that's made by women that you like?

Wait, what is that?

That was a really fast question. Why is there a Is there a particular Mezcal that you have in mind that's produced that's produced by a woman? You know, like any examples or favorites?

Yeah, well, so I was just in the haka, and I did a tasting. And there was one that was made, and I can't recall the name, I can send it and we do put it in the show notes. But it was made by a woman and I tasted probably like seven or eight different types. And this one literally tasted like, like heavily of caramel. And I asked, the guy was like, why is this and he was like, because it's made by a woman. And he was like, This is my favorite Mezcal. There's no other Mezcal that tastes like this. And like it's only taste like this when she

makes it because it men the testosterone makes you use too much smoke, so it's just overpowers everything. We love you.

This episode is brought to you by route 11 potato chips. From the moment route 11 dropped their first batch of chips back in the early days of 1992. They understood their destiny as a high quality producer. Instead of succumbing to the frenzy of mass production, they took advantage of their small size and made shipping a personal art form. The payoff was immediate, an incredible potato chip. With a secret recipe and superior ingredients. Their mission is to make an outstanding product in a safe and clean environment. In this world of uncertainty that we live in route 11 Potato Chips believe comfort food can be just that. Know where your food comes from. To learn more, visit rt eleven.com.

All right. Let me just make some quick ones. Call caller you're on the air. I promise you caller unless there's something very strange happens. This will not go the same way the last call did.

I think our last caller just got disconnected.

All right, well, let's before you answer a question, John. This case does Bria Yeah.

No. No low stakes here. Not

a prototype. What is proto mean?

Well, it's a kind of refers to like kind of being the first of its kind, since it's in its own category. It's not really. It's not a spirit. It's on a mixer. It's not like a cocktail, kind of as a cocktail. It's built like a cocktail in the same way and it definitely tastes a goofy word. Don't you think? It's it's the best word I've come across so far.

But okay, so what what's the base here? It's water. I mean, I mean, like, like, what's how do you how do you go about building?

Well, yeah, so I, you know, I have like a big amaro nerd. So I had like this uncomfortable amount of botanicals sitting in my kitchen and I was writing my book last year and sort of as a way of procrastinating I sort of fucked around with cold cold infusions. Oh, sorry. With you, I get one per show, right? Yeah. Okay, this isn't HR in happy hour.

Talks, they keep their finger on the button and release it when he's not cursing.

I don't know who that is. But Yikes.

He's a cocktail gonna break good. John Newbery is

so and I was did some cold infusions of botanicals into water and then blended them to create something that I thought was was delicious, and it's sort of based on the I love roasted dandelion root tea. I love licorice tea, drinking those individually. So I thought maybe how do you build like a full fledged cocktail kind of thing around that so I added blackberries. Black pepper is a really great way to use really good thing to use in like na drinks to kind of replicate that heat and spice from non alcoholic few people. Not out Yeah. And then throw in some floral signs. rose chrysanthemum honeysuckle? That's a good word. Chrysanthemum. Annie's honeysuckle,

honeysuckle the way you say, beautiful. It's like how do you ever Where do you get that stuff?

Well, I bought the dry I bought most of the dry goods that Colossians but then when you go to a full scale you can basically get people to do those dry those cold and cold extractions into water for you do a better job

or chain labor. Yeah. Well, it's I think the thing is, is a collusive ends like those the plastic bags that they're in are obviously semi gas permeable they make

them you can they there's like a room to the side where they make they do all the packaging. So they have all the dry units. So it's like not, it's very close to where that's gets sold. So

there's overlap and overarching kind of everyone knows that great stuff. Love Calusa and love clothes dance.

Have you read the captions on their products? Some of them are out of control. Like, they're just like, they just make these really wild health claim.

gummies out of control.

Yeah, a little bit. Yeah.

They're just really classy guy dummies.

They're just really amusing and have a lot of detail about how they're how these botanicals are used and their benefits. It's, you can spend a lot of time reading them.

Since I had another caller on the line. Caller you're on the air

Hello, caller. Hello, hi. Hey, David, you live from the DC area. How you doing?

So, two things. Number one, I called over the summer asking you about making pizza on a cowboy grill to work out. Well, so I didn't end up doing that. I ended up caving in buying one of those pizza ovens. So I got the me Pro.

Yeah. And how is the recovery time on that thing?

Excellent. Excellent. Yeah, cuz it's just fun to give that recommendation. But really, I wanted to ask you I'll be in New Jersey on the city for wedding on New Year's Eve. Are you guys doing anything at the bar?

I believe that we are going to do a buyout, but I don't think we've announced it yet. Last year's buy out was a lot of fun because it was just me and there were I think some cocktails but it was mainly like saber saber, saber, saber, saber, saber, saber, saber, saber saber. Jack pulled out the saber ring that I made, you know, years ago. Remember the saber ring? Oh, yeah. So like,

I think it's the sabering technique that has the least amount of injuries, which is surprising coming from from you. Yeah.

Sounds like an interesting business. You know what I wanted to do? No, no, I can't because the problem with this with the ring is if you use it wrong, it's about real bad, like Aaron Polsky. To bring him up again two times in one show. I Booker and DAX slice the hell out of his hand because he didn't have his thumb in the right position. And so we had it Oh, like where the he scraped it right over the broken ball.

Was there actually,

he started bleeding all over our floor. And I was like away from the ice

I feel like the actual knife tapering is way worse.

Oh, no. There's a line with the line.

Well do you like that's the place where you but the thing is, like all like most, like quote unquote champagne savers are all don't like the Korean Korean machines, the Korean machine. The designer, which machine is anyway, like his is relatively dull, because you don't need a sharp blade. But yet most people do it with a kitchen knife. And then if you're drunk, and let's say you let go of the kitchen knife that you're swinging about. It can be a bad fan slaughter. What it's called manslaughter only if they're dead. Yeah. But yes, we will probably do something. There will be cocktails and there will be I don't know. Totally soon. Probably. I think we'll probably announce it probably. After Black Friday once it's all set up. Right. Speaking of Black Friday, Booker index is going to do some news on Black Friday. You should come back is their wedding on New Year's Eve. Who does that?

It's on New Year's Eve. I don't know. Politics on there. But yeah, it's gonna be uptown and I'm not from New York and I've never been there for New Year's Eve because it didn't seem to try to get from Uptown down to where you guys are

I don't know I'm always holed up like I used to live three blocks from the ball drop and I never once went oh, just to give you an idea Yeah. Like what happens is the entire Midtown gets blocked and shut so like I don't know how the FDR is or the that's the whole cities on

lockdown. Basically, it's Don't go anywhere.

I mean, but the subways work right. Train before car yeah, like the six sorry, the the F line doesn't go through it goes past Bryant. I'd be careful of the A line which goes right through Times Square or the one take the 456 I would take either the four or five six which is the other side of the island or the or the orange lines which go down Sixth Avenue because there's going to be a lot of police presence there but they The the actual lockdown isn't I think

I think the trans is don't stop at any of the 42nd Street stops. Yeah, I think that's what happens. Yeah.

But anyway, once you're down in our neighborhood, it's actually quite mellow it like like other neighborhoods are mellow other than the actual Time Square area. And even the dive bar used to go to on New Year's Eve, which was on Ninth Avenue was mellow because no one who was a tourist knew to go there. You don't I mean, so I worked

at PDT on New Year's Eve, I like requested to do it. It's the most fun and there's like, five,

was it a buyout? No, see buyouts on New Year's Eve are fun, because it's always like people who want to be there, which is nice. You know what I mean? Well, now as opposed to people who happen upon you may or may not like what you're doing. So like, you know, that if someone goes to buy out Yeah, yeah. So I think the buyers gonna start like nine or something like that. You know,

you'll sell tickets to the site.

Yeah, most likely. Yes. Don't hold me to it. But most likely, yes.

Thanks a lot.

Thank you. Hey, listen, also, like I think when you get married, you should not necessarily get married on a holiday. I think that you should let people have their holiday. And then

yeah, I'm with you on this one.

I feel like you should have a whole dedicated to weddings like I feel like you have a lot of good knowledge and opinions. I do have a lot of

ways for that. I have a lot of opinions some good some bad so let's talk let's talk about Yeah, ya so what do you what are your thoughts? What is Yeah, what do you what do you what are the acid base, isn't it there's a little bit of

fig balsamic vinegar. So yes, there's a seed. Yeah. And then there's acid from the Blackberry. Yeah.

But how much Blackberry? Isn't it like Like, like, like, do you have to like I had to put

a chew statement on it. It's 34% blackberry juice

Yes, very good.

So what do you what do you find people are most often leaked, like so. aperitif obviously. Do you dope it with a lot of Listerine? or No No. Have you built it with glycerin?

No, there may be some glycerin in the in the extracts themselves but it's like negligible like there may

or may not be some glycerin we won't be discussing that either. But yeah, I've been wondering what would happen like if you would carve it like like come out of the bar some time I have nothing but glycerin at the bar let's I'll be interesting to see what happens with glycerin but I think it's good. So like up do you expect people to use this in like non high balls drink straight?

It's pretty versatile. Actually. I like to drink it straight. But it's also good with champagne. Like I kind of as a Curaao like a kissy face replacement.

So I didn't sparkling Martin at least to have it go.

No, I haven't. But sounds like it might be a little coin. Just because the Marinelli do they have

a dry do they have a dry non alcoholic sparkling cider anyone?

I don't think so. They should

maybe maybe like a French one or something. I

feel like there's those are all Oh yeah, there's

there's like a Norman apple cider. Right. I forget the name. Actually. There is one now you mentioned it's not super dry. It's not like some basket stuff. It's like pretty

Yeah, because I wouldn't want I was listening to had mainly Apple acids, not one that had gone acidic because you already have like an acetic base here. So in a carbo it's not so much acetic acid that I think it would get blasted out in a carb, I think it's like, like, you know, right there

is that what happens like this is what's what's special about acetic acid that makes it

it's volatile. So like it like effects you more on your nose. That's why like, you know,

like, kombucha smells like that. Yeah.

Or like you know, like, if you have like, you know, the drinking vinegars that like any any recurs is working on like when those are carbonated, they will really pop because the the acids volatile anyway, so it's like, and I think that not necessarily that the presence on your tongue is so much more but the presence on your nose is more it's more of an acid nose and you know in any sort of cider that has a heavy acetic note you can get it on the on the nose or a natural wines that have gone slightly acidic, you know, you can get that like bow, but like so if you doubled it, I think it'd be too much but if like you use a non acetic base with this, I think it would be good. I think it's very informative. I enjoy what's the what's the price of this?

Well, I'm doing a gift set for the holidays. It's two bottles with the gift tubes, some other goodies thrown in shipping tax everything is 70

tubes. It's a series of two got its tubes tied the internet. And, and and they buy it where Drink

proto.com Drink proto Yarrow tea.

So thank you, Rebecca. I read through some questions and tell them and it kicks me off the air here, which is probably soon because I don't think she like she was she was treated at the top of the show. Anyway, Tyler writes in. Hey, Dave, Anastasia, my wife and I will be in New York City on Saturday and plan to come to existing conditions when it opens and you must try things on the menu at the moment. Oh, God. Oh, so you missed it. No damn apples wasn't on the menu. We froze the juice. And we saved it fine with that one. Grape stomp. is the exact same drink just concord grapes instead of apples so I recommend having the grapes now we still are getting good fresh Conchords in. And it's good anyway. And for anastasius demographic tracking Tyler's 32 Male lives in Washington DC, and his wife tolerates but doesn't encourage the accumulation of kitchen tools and appliances. He offered all that. Matt would like to know our take on the season as you go a bit of conventional wisdom as season as you will go. No one's gonna do the whistle. Cat checks. It's whistle as you know,

I sign it in my head. All right, and when

I can see how the timing of salt additions can make a difference, but how important is it in reality, man? Well, listen, the conventional wisdom is if you're going to redo something or cook something for a long time, you either don't solve it or you viciously under assault it because you have no idea how much production is going to take place. However, if things are not going to be reduced or cooked for a long time, I'm a believer in seasoning components to their to their correct seasoning, so that no matter what order you eat things, or how you eat things, that all tastes good, which is why when people say what I owe the salt in this one thing and under salt in this other thing, I hate that. I hate that. Another thing I will say is this, if you sought something today, and you eat it tomorrow, most likely tomorrow it would need salt. Because unless you've been seasoning from the very beginning of cooking, like you tend to taste the exterior salt on so let's say a possibility of a pasta, you make a pasta. In general, Don't you notice the second day it needs more salt, even if it didn't need salt the first day as a salt, like it settles, it seeps in. And so like you don't perceive as much of it and you need more of that exterior salt to get the same salt hit. Right because it's so gotta get that hit, get that salt hit. Whereas, like soups in general, stay at a similar level a level of saltiness because the salts already been in liquid form all the way through. Alright. Jane writes in from Toronto on preserved lemons. I've heard many times over how invaluable it is to have preserved lemons on hand. Only if you could preserve lemons. Many people live their whole life without ever even tasting a preserved lemons. Lemon. You're not saying I liked preserve lemons. I think it's a good thing to have. But I mean, I don't think that we're living in an impoverished life if you don't have preservatives I love preserved lemons one of my favorite drinks that I've ever made. Of course there was preserved lemon tree. So I'm not saying anything negative

from closed DNS.

That's what we do by them instead of making them because you know why we lazy Yes. I've heard many times how invaluable it is to preserve lemons on hand but every time I tried to make them myself they never released quite enough liquid and consequently I worry about them going bad all the recipes I've seen seems to suggest that the lemons should release enough juice to be almost covered but I haven't seen that happen any my attempts Do you think it's a limit issue? Or am I not adding enough salt? Should I just add some extra salt water lemon juice, I would add a little extra lemon juice also I don't know the lemons you're using like are you have really thick skinned lemons. I think most of the juice isn't coming out of the skin most of the juice is coming out of the Pope so if you have like those very thick skin like California style lemons and probably won't release as much are you scoring it? How far in Are you scoring it? Are you doing four halves are you doing like the more traditional like quarter it but not separated and put the salt in the middle? That's going to release the juice faster? But I wouldn't be afraid to add a little more lemon juice on top to put or you know what he's pushing down to push it push it push it down. Yeah, push it down until it makes a little more juice and work actually work. Let me know what happens. Joe we're gonna do John last John Newbery Do you have any good uses for way,

way way? I do not know

brandy, even in a cocktail. Oh, wait, please milk Washington. Listen. Brandy Roden. Brandy, you wrote in about good uses for way both like like acid way and other ways. And I I need to think about it. I'm gonna I'm gonna get I'm gonna come back to I'm gonna give you your time brandy, but I'm gonna do it later. Mark Thompson wrote it you ever heard of the town in Canada, Kamloops. Kitsap, Kamloops. So Mark wrote in and said Mark from sunny Kamloops, British Columbia.

Actually the name of towns in sunny Kamloops. No, it's

Kambou. But I looked it up and I was like, I was like, I'm sure I'm sure that Mark is just being like, you know, he's in Canada right now. So the day is what like half and half an hour long in British Columbia right now. You know what I mean? Like, I was like, I'm sure he's just messing around. He's being facetious. And then he's, you know, he's being sarcastic when he said Sunday came with no. Kamloops, Kamloops Kent km loops, like Froot Loops, but KTM is the second sunniest town in all of Canada. They don't have any clouds in Kamloops. What's that about?

What's the first?

I did not look that up? I didn't look it up curious. I mean, I was working. I'm good just with the second. Anyway, Mark has three quick questions. One, I keep a salt cellar beside my stove. You know the thing for salt. I know that a root cellar which is underneath the ground. salt cellar. I am not careful about being food safe with it considering that nothing could live in pure salt. Am I correct or not? You're correct, but salt can still get gross. There are things that are safe that make you go when you look at them or like versus just looking at someone's filth hands going into salt and then sprinkling it over your food, your leg and that's gross. May not be unsafe. Gross. You know what's a good use for salt? After you do your chicken or whatnot on top of your wood cutting board, I rubbed salt into it before I wash it off. learn that from my old butcher scrubs soft into it, let it sit for a while and then do the wash off. Because I actually don't bleach my my boards. Do you bleach your boys, please do not bleach my hair. I do food prep for a week at bleach your hair does not hurt your hair. I didn't know what this actually, I know that you just happens to know you care. But is it actually bleeder and not as damaged? It's

like I think it's peroxide. It's not like chlorine bleach chlorine, you know? I feel like a little bit like, off after you know, because it's like a lot of chemicals in your head.

How do you how do you unwire your hair once it's been bleached?

You can't really I mean, you can get a conditioner. That does a nice job

and stuff back. I'm going to touch your hair.

Okay. Do you use Olaplex?

I do fan. Oh, the old pet shampoo is like the best shampoo of every segment hair luxury. Yeah. Okay. Okay. Not a plug. I'm not I do not

I do not. I do not even have knowledge what you're speaking, I do food prep for a week at a time, which usually involves some sort of soup, or stew in a large pot. I usually put this on the counter and lifted overnight to cool down is there much of a risk in doing this? Because what you mean by much like Mark Ruhlman and Harold McGee got into an online slap fest over this a couple of years ago. And the the thing is that if it's limited and it was hot, the odds are that nothing's going to grow. Things could grow. Usually reheating the soup beforehand is going to make it all okay. But it's not impossible that something bad could happen. Now, if you're pressure cooking your soup, and you don't open it, that sucker is commercially sterile. Yeah, but like odds are you're not going to die. I mean, like Chan, like, like, like, look, here's some things about managing risk. Here's some here's some risks things right? Oh, I left the piece out overnight. Do I have to throw it away? No, no, no, you know, the water level is so water activity level is so low pizza is a preserved item you don't need it might not be good anymore, but it's definitely not dangerous. And you know, so. So things like that soup. Like if it was me, and I'd worked hard on some soup, and it was on the stove. And like, I'd be like, am I gonna throw this away? Or am I going to reheat it? I'm going to reheat it. You know what I mean? But like incinerate it, and it's all good. Yeah, but am I going to say that? This is what you should do? No, no. Okay. Three, what is the purpose of sweating mirepoix off no caramelization is taking place. Typically, you sweat. I don't know. One of the thing is, is that when you sweat it like aromatics like onions, you are changing the chemistry of the onion before a lot of the water is added even if they're not brown. So it's probably a different flavor. With regards carrots and things like that. It's usually to just a pre cook it and to start getting rid of some of the water before you're adding things. In something like a soup. I don't know how much of its difference it's going to make but that higher temperature on the character and the sweat process, even if it's not browning is going to make different flavors than if you just threw directly into water. Let's say. So there you go. Mike writes in about molasses, molasses industrial byproducts slash delicious. Why is it so cheap to use as a commodity for animal feed, yet freakishly expensive as an ingredient? Are we getting squeezed out by big rum? It's $30 a gallon unless you buy it in bulk. Well, Mike capitalism, David Yeah, well also there's different kinds of molasses. So you are definitely getting overcharged for blackstrap molasses, which is kind of gross, but you should be buying fancy molasses. Fancy molasses. And mo fancy man. Yeah. Fancy molasses is when you take the sugarcane syrup, and you just boil it down. It's not actually a byproduct. It's like a sugar syrup. Full Spectrum. Yeah, yeah. It's called integral molasses. And there's actually two kinds there's integral MOLAP there's, it's called high test molasses. And there's integral which has not been clarified beforehand. So that's like super like unprocessed. And then there's a regular high test which they filter it because the non filtering there's a bunch of like protein scum and stuff that will like the F's up your plant unless you that needs a lot of skimming, unless you clarify first. Alright, so high test molasses. My favorite of course is Crosby's because I'm a northern person, right? Crosby's molasses is a buck kicking fancy molasses right? Is Like to me that's like the standard like that stuff tastes good and has a higher sugar content, in terms of like they're all at about 80 So what they do for that is they invert this the sugar right and we'll get into invert but we won't because we're on time but they invert the sugar so it doesn't crystallize and take it to like 8085 bricks somewhere up there and they give it to you so it has all the stuff that's in the cane, but all the initial sugar is there and blackstrap molasses is a sugar making byproduct so it's more bitter. It's like had a lot of sugar removed from it. It's still as high in sugar but has a lot more ash and other weird kind of like stuff in it and that's a kind of a byproduct that should be cheap. There are grades of blackstrap molasses as well. And most molasses it's sold as baking molasses or cooking molasses is actually a mixture of blackstrap molasses and high test fancy molasses so there you go. But molasses is very good Stella parks I think did a breakdown on the internet's on on serious eats of like, accidentally using blackstrap molasses for fancy molasses for like good high test molasses, showing how blackstrap molasses is gonna ruin your cookies. And like in like actual fancy molasses is going to make good cookies. And there's a people who grew up in cities who didn't grow up eating molasses like so you didn't grow up in like the molasses parts of the South or you didn't grow up in the like north where molasses and beans is a thing for those of you that grew up in molasses poor regions, right mosses desert blast us deserts like youth like here's where the mistake a lot of food writers who grew up eating food and like enjoying food. So you're from Alabama, right cat? My dad makes cancer, right? So you know what real molasses is? Yeah. So for you, when you think of molasses, you're thinking of fancy molasses and blackstrap molasses is like the weird like gross thing. Right? But and a lot of writers think that but the average person thinks that molasses blackstrap molasses, okay. And that's not so you have to just think about them as two separate products. They should really have different news. You know, I'm saying Jacob wrote in about my Arduino travails and says, I should be using Teensies Thank you, Jason, I will be looking into the Teensy which is a different kind of microcontroller. faster, smaller, better, stronger, faster. It's the $6 million, but it's cheaper. You know? $6 million. Man and woman you see these, these give? Remember those shows? Did you like those shows? Steve Austin and Steve Austin. Steve Austin was like Stone Cold Steve Austin? No, but that was also the name of the character in the $6 million. Man. Do you think he named himself after that? Which first? Major $6 million. Man. We can rebuild him. We can make it better. Stroke faster. Remember the Steve Austin is in. He? He's taking off in a rocket rocket messes up. He's an astronaut. He takes off he crashes. You see the crash and burn of the capsule all messed up. And then you see him on the operating table and the boss is like we can rebuild him.