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

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

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

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

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

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

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

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

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

Hearst Ranch is a proud sponsor of the Heritage Radio Network. Learn more about Hearst ranch at Hearst ranch.com.

This week on meeting three we're telling the stories behind iconic dishes. We learned what it will take to save New York's most famous egg green. Discover the importance of the goat neck in the East Village and take a trip to India for delicious flatbreads.

Our customers who come in to get a creams and T shirts. They love to talk about their childhood or their teenage years or their college years. I was

living in Nepal and northern India. And out there there's a real famous dish. classic dish I should say it's called Paya,

but it by legally or as it awkwardly translates in English. The lane of the stuffed flatbread makers is probably one of the most popular foods treats in orderly

turn into meat in three hrs weekly food news roundup wherever you listen to podcasts.

This is Dave Arnold, your host coming to you live on the heritage Radio Network pretty damn close to 12 I was here not that late. I mean late but not that late for three joined as usual with Anastasia hammer Lopez, how you doing stuff? We got Matt in the booth. Feeling good. And Peter punching bag him from Oh, how you doing Peter?

It's risen to the status of an official moniker

Peter the punching bag.

What's my WWF costume there? punching bag. I'm just dressed like a punching bag basically protected from my move is just standing there and the other person punching me till they fall over

calling all your rope a dope questions. 271849721287184972128 What are you here for today? Peter, aside from getting bandied about?

Well, I am here, David to be on the show because it's been a long time. Of course he's lying, but also trying want to give a plug for mo Feds Kickstarter campaign. That's up right now. There you go. We are raising money for the exhibition Africans last American making the nation's table.

Can you describe this exhibition? Well, it

will be the country's first exhibition to recognize black contributions to American cuisine.

What do you mean the first one that we're doing?

And the first one the first major one?

First one? No, no, when you say it's like the first one ever real? That's right. No, like people have talked about certain contributions. That's right. Right, but no one has ever devoted an exhibition to this subject. And who is heading the exhibition? Who's our curator,

Dr. Jessica B. Harris.

That's right. And who by the way host on heritage radio network. So check out her podcasts that were on. I don't think she's recorded one recently. But she has some podcasts up on Harriet radio network. And I would say, if you were like, it's not just that this is who we ended up with, if you could choose any single human being on Earth to be the curator of this exhibition,

she is the OG Yeah,

she is the one

there's generally a consensus also among the sort of culinary community. I mean, it's just like she is the one who's been writing about this way before anybody was talking about it, really. So,

ya know, the, for a long time ago, a long, long, long time ago, like hers were the only books on this subject that were available. It was, you know, you know, I went to when I was in New Orleans, last I went to dooky Chase, I think I spoke about it on the on the show because of their shrimp, Clemenceau and the butter that I want, I want to have, like, packed into crates and sent to me, the Clemenceau butter. But when I told them that, that Jessica had told me to go there and speak to them, they were like, yeah, she told us to speak to you. And that's why we're talking to you. Because literally, nobody, if she tells you to do something, you do it. Yeah.

So yeah. So I think you'll agree Dave, this is probably one of the most important food and drink stories that we could really get out there as an exhibition from both Ed. And we have our campaign up right now, we could definitely use some support. And if honestly, if every listener to cooking issues, just took five minutes, put in 20 bucks, the cost of you know, a pizza, then we would get past our goal multiple times over, so please visit aaa.mo fed.org. Again, that's a demo fed.org and really contributions at any level will really help but we'd really appreciate it

when I was in college. The standard garbage pizza was seven bucks.

The stuff he called it we're trying to think of something that wouldn't take you off and to attend to but yes, okay, agreed. Depends on where you get the pizza. It depends on the number of toppings even today, let's just say even today

I can go to the west forestry stop, get off and walk three feet and obtain eight slices a whole pie Yeah, of dollar slice pizza

dollar slice pizza for $1. So this this the stipulation here is that this is a a higher priced pizza place and you're getting something more along the meat lovers extravaganza with three x's,

which which by the way leads me to this which is not a tangent. It's dassia. Peter, you're a snob.

It's a long $20 Pizza anyway, but back to

the answer. It's you for the low cost of two and a half dollar pizza.

That's right for the look. There you go. That is assuming a slice and eight slices of course, which you know, that's the way God wants to slice Well, unless it's a small pizza, in which case you go to six but no one likes a small pizza or personal pizzas go to four. But in any case, so yes, go to aaa.mo fed.org and please kick in and we have lots of nice perks. You can see the exhibition before anybody else. We've got signed books from Jessica Harris got some really great stuff. So

I said this before Jonas dassia Lopez likes to walk up with a 50 cent piece and get changed for her coffee. She'll buys the cheapest coffee. She buys the worst coffee. Yeah. Coffee. No, not even No, no Deli. They have to pay overhead they have to pay rent to have a daily so that's too high rent for her. That's too I make my

own coffee now.

What's what's your definition of bad coffee?

She buys coffee that was brewed like at three in the morning, put into a craft taken out on the street side and a truck and served all day then kind of kept hot all day. Not normal craft

coffee. Oh, the cards? I see. Yeah, I got it. She also did those pastry cards. It's like a putter in New York City. I mean, I get it. I

enjoyed it. They exist. But would you ever buy coffee there?

No. No.

Do you enjoy a stale kaiser roll with butter? Because that's the other thing they sell at scale Kaiser real. I grew up on stale kaiser roll and butter wrapped in Saran now. Yeah, that was you know,

there is a romance there. But they're objectively not a tasty way to start your day.

Now. They're bad. You know what I used to love, love love kaiser rolls, I think to daily for most applications. They go stale too quickly. What do you think about the kaiser roll?

I love the kaiser roll.

Call her on the air with a question about kaiser rolls. Really? I mean, not the last part but yeah.

Call her on the air.

About Kaiser Oh, sorry about that. One let me just say I giant Hunter turned me on to this show a while back and had a huge impact on my knowledge of cooking and good food in general. So really appreciate what you guys do. Johnny's a great guy, too. Yeah, he's a good one. So I have a bunch of friends who just moved into this really nice house in South Austin, Texas with a huge backyard And they're trying to have a housewarming party probably like 50 to 80 people, and they want me to, you know, it's a group effort here. But the idea we came up with was just roasting a whole pig. You know, we know some farmers in the area so we can get a good one. I've never done that before, I know you need to butterfly it. But I wasn't sure if we should, like, rent a pit smoker to put it in or build it ourselves. So I wanted wanted to know, if you had any insight or suggestions and how to go about it. The biggest

pig I've ever personally cooked whole is only like 30 to 40 pounds. And I'm assuming that you're going to get like a standard like 180 to 220 pound hog, right?

Probably, I think it can be around like 110 125,

like a medium size, medium size thing. I mean, there's something fun about there's something I could see it going both ways. Like it's not particularly difficult to build. It's not particularly difficult to build a pit, you know, in the ground, but you know, and then you have it, right. But also, there's something fun about not having to do that and then renting the unit and having it show up. The rental units are probably also easier to control because you know, you can kind of look up their characteristics fire them up fairly easily. Whereas the one in ground, I would run a couple of tests first to see kind of how much stuff you need to burn to get it to what temperature how well it maintains. So I would probably do a test firing beforehand. It's never good to fire something up the first time, although that's entirely how I operate my life. You know, I still tell people that it's not the kind of way to go, but I can see the kind of the joy of both ways of having something just magically appear and having it work. versus you know, putting it into the ground. So it's really going to be I mean, I'm gonna have to leave that up to what's more important to you to do for me, I would probably build the damn thing. But I think I'm a bad guy for this still,

isn't it? It's pretty cheap to buy a car Cina too, right?

Do they hold? They hold that big of a? think they do? Yeah, people love the car. Cina people love love the car Cina doing

for mo fad, and I was looking for the easiest sort of surefire way to do it. I ended up landing on the car Chino, but I can't remember how much they think

the Katrina refresher. It's been a long time. It's basically like a lined plywood box. But it's over fired. Yeah, I'm not sure. I can't remember. It's been so long. People do love the CA Cina which is not from China. It's like why do they call the cocina?

Lord knows but yeah, it's mainly from the Caribbean, I think.

And then yeah, and I like the people I know who use it are Puerto Rican, but I don't know where it's from. But anyway, yeah. butterflying is going to make your life easier, but I don't feel I feel that there are many people maybe even some people on the chat who have an outdoor space where they can do this who are more expert I've always wanted to do a buried pig. Talk about talk about really like now that there are people who do the buried pigs who who like bury thermocouples with it so they can figure out what's going on. Right? But there is something real baller about a buried pig. You know, I'm saying like a giant colonial style buried peg or something, like kind of ball or about that. But again,

you guys got to see that in the Yucatan the cochinita pibil how was it? Oh, it was amazing. I mean, they they took the big lattice like the aluminum cans and then they cut the whole thing in half. And buried underground for I think was like 17 hours. Yeah, sounds good. But I don't think we have that much dirt to work with. Well, I

don't know. Like what do you mean? Like how hard is it to dig a hole in Austin? I mean, in Connecticut, it's impossible.

Well, they just have you know, a yard and part of it has like cobblestones on it. I just don't think they don't own the house or renting it. So I don't think we can build like a forefeet people. But

if they don't want to just rent the thing Hey comes in. You bring in you tow it in. This is Austin, someone has a pickup truck, like go like you know, go you know tow the thing and fired up, cook the thing, get rid of it, and then you've done nothing to their house. That seems to me with those kinds of scenarios where there's no ownership of the house or desire to have a pig shaped like hole in the ground or burnt spot. You know, because it's that sucker you can chalk up in the driveway and go you know,

yeah, I was thinking like I saw online you can do it pretty easily with cinderblock like building a I guess just a pit you know, but I was wondering, should I be nervous at all about like a grease fire?

I mean, what do you mean nervous? You worried about burning the pig? Like what do you what are you going to catch on fire? You're not going to build it next to the house are you

know, but if the fat drifts down in the backyard, it's not like an issue at all.

I mean, I mean, like, if you mean like I wouldn't say someone who lived in like You know, who's going to build a fire near brush in California right now? But I mean, you know, like, it's like, what are you going to burn down like you can hose you can hose down your, your grass and all this other stuff around it, if you're if you're really worried about it, but, you know, in general, like you gotta follow a certain state, like don't build it near any structure or anything like that can burn or any source of Tinder. Like if you had a if you had a pile of dried tall or if you were like had dried tall grass or brush anywhere near you be like, that is a bad idea. Even with a grill I would move that stuff away, you know, a couple a couple of you know, good pops off on one of those. And if you have a tinderbox next you will light up, you know what I mean? But, you know, I would assume that, you know, you could either moistened down the same problem like, you know, people have went when like, I'm lighting fireworks, I'm like, it's wet here. Nothing's gonna light on fire. It is with here, you know, but, you know, if you were doing that in California, you know, in Sonoma, you know, where the, the entire ground is primed to catch on fire, then I'd be like, Yeah, you know, fireworks, maybe not a good idea right here unless you had like adequate fire breaks and whatnot. But I would say the same thing for any of these things. Right. I mean, Austin is not dry, is it?

It's pretty dry. I mean, it's rained a good bit in the past week. So hopefully, when it won't be any more. This is going to be early December.

Yeah, I mean, just so mean, like exercise caution. Don't build it near sources of flame, you know, especially sources of flame that can travel long distances.

Yeah, it just comes down to moisture management. It's all moisture management, baby. That's the answer to everything.

Like all of life's problems can be solved with moisture management. Yeah. Anyway, management. Yeah, let us know. I'll keep you posted and let us know how. It turns out. Michael. Peter burned myself. Oh, that's the name your next band Peterborough my sausages.

I give them a heavy dose of my yard, basically. Oh, you

did the Argentinian style. Yeah, they tripod, the black. That's not the

questions. That's where the sausage is delicious. Yes or no where the sauces

Okay, so Peter was asked Anastasia Lopez this Fall Festival which I couldn't attend because DAX was racing. And he was wearing a tie.

Okay, it is because I was my kid was Calvin of Calvin and Hobbes. And I was his loser dad who's always in a suit. That checks out. There you go.

There was was Felix peeing on the fire? Yes, full costume.

There you go. I would love

that. Yeah. Who is the tiger character?

I have we had a little stuffed animal Tiger for him to carry around. Yeah, but he didn't. He hated it. So it didn't really work. But in spite of his hair, you know, he's blondie.

So I've you know, I can't remember anything about Calvin and Hobbes, except for the car pictures.

Well, the thing about Calvin and Hobbes is I've reread it as an adult and as a parent, and I realized that Calvin is actually like, seriously a troubled person who has no ability to connect with anybody. And he lives in this hypothetical world. And so he's, he's got some kind of deeper issues, I guess. Yeah, there you go. Yeah. But if you look at the comics, now, everybody has a hard time with him, his parents, his classmates, his teacher, his friends, he has no friends. His only friend is this stuffed animal? And what are we

to assume in the cartoon that a stuffed animal is actually a real character? Or are we to assume that is an imaginary character that is some sort of pseudo alter Alter Ego for him?

That's what it is. So there's a really dark undertone to Calvin and Hobbes for me now sweet.

So you've got your sentence that there you go yep. And that's Peter came forth. Yeah.

And you know, that sausages ended up good right stuff. I mean, it's like just a little little heavy my art on it. It's like when people undercooked things and they say, you know, it's a little out there. So

last week, I should take this to heart because the only input from the chat is I think you should make a bunch of sausages instead of doing a whole pig.

But don't do them Peter kin style right. Don't do them Peter Kim style. Alright, so last week, I want to give some updates last week we had and next week I'll give an update because I posted pictures. Next week I'll talk about Aardvark hot sauces because I got to receive the Aardvark hot sauces. But last week mustache and I did some tastes on air a listener who prefer to remain anonymous but went by Capri Sun sent us a bunch of stuff when we taste on air says the venison jerky sausage and the summer sausage right we went off on summer sausage but they also summer sausage DAX love the summer sausage and the jerky. And then like, you know at the bar, there was endless jokes about you know, this person or that person summer sausage, but the summer sausage, I'm not gonna get into it again. Last week, listen to last week. Listen last week Are they also included in that care package which Anastasia didn't mention, they included in that care package where we mentioned at the masa, the blue Masumi with my Santa corn, shout out to Monsanto, and a striped bass for a beautiful Byway, beautifully filleted striped bass fillet. And then I wrote read on the package that was sent in it had been EKG made. And so I was like, So that night, I, you know, pressed out the tortillas in my Victoria. By the way, if you buy the tortilla for the standard tortilla press, like the 10 tortilla pressed it is standard here, which I think is made by Victoria. Just an FYI, the way that they're organized is there's the flap and then the handle right, so you put Saran down, I don't know, some people say they can do without Saran there's freaking lying. There's morons, I don't know what the hell they're saying. Anyway, he puts Saran down on the tortilla press, put the ball of tortilla, you put the ball closer to the hinge end, right? Then you slap it down, you put the handle over, go press it down, and you might have to, you know, push hard to a couple times. And that's it. That's your tortilla. Now, a little trick, they're not very well aligned. And so the maximum or the minimum thickness of tortilla is not ideal on those things. So I have a cardboard permanent cardboard shim that you know thin cardboard sham that I use, you should find your own thickness that you like that I store with my tortilla press, such that I can get the proper thickness of tortilla out of the standard American available the Korea turkey breasts anyway, so I made a bunch of blue corn tortillas. And since I have a very nice crate maker couldn't pronounce it properly. PDP Beedie Beedie Beedie Beedie Ma. Come on. What? Come on What crap cut now the company cramco CKRAMPK ra M cramp crimpers there it's like the Britney model. It's like the French crepe maker. It's the one they use in France. So when I carried home on my bow, boom, there you go. Yeah, anyways, gas fired. And so like it is a very good Komal substitute and so I was able to get nice puffy tortillas, they were very good. And then because you EKG made the striped bass fillet for those of you that don't know de Kojima is I don't got time to tell you now look it up on the Cooking issues blog, but I ate some raw just so I could see what the texture of and even though it had been frozen and thawed the texture of it was very nice, very nice, very clean flavor very nice. And then the rest I did my standard my standard technique which is little flour, little flour on the skin side butter in the pan started to crisp it up and then you know base the butter over the top while salt pepper based butter over the top and then under the broiler for a while pull out put back on the stove for a little bit to retrace the bombs getting Sears all the top to finish and dumped out delicious and not overcooked. I love it a series all with the fish assassin I miss dassia says I should talk more about my series I'll use I also yeah it's good for first man I was also steaming the hell out some cheese I've been steaming so much cheese recently in my in my burger tender Connecticut style official cheese steamer. And I have to tell you, I love the hell out of it. You know we had a Johnny was mentioned earlier from Madison. So for those of you that are from Wisconsin and general that area of the country who think you know squeaky cheese I have now steamed I become I'm not gonna say I've become the master of the cheese steamer. But like the cheese steamer and I kind of speak the same language we've got our communication protocol down such that like, like, you know I've got I can run it now on an induction burner and I can just sit there and keep it and I know how long I can keep cheese a lot longer the steamed cheese so the way this works people is you have a square box called the burger tender burger bu burger with apostrophes Pender with a possibly R and in it are a bunch of little slight rectangular dishes made of Alton plastic, right which are kind of real nice. And then you can put burgers in but that's kind of dumb. I don't really like this deep burger, but then you can put into it, these blocks of cheese and they steam. But because they're in this container that one of the tricks is you got to Pam the container first so that the cheese can come out. But the trick is this you steam it and you can as long as you don't like have like too much moisture condenses in over a long period of time. So if the steam is really really raging, you get a lot of moisture in but you can kind of pour the moisture out it doesn't matter but I've tested anywhere from like 10 You really need about 10 minutes sustain the cheese right up to like an hour. I haven't done more than an hour and a half anyway. So the trick is you pull it out and you let it rest and as it rests the outside skins up a little bit. And if you're using straight cheese as opposed to pizza, you think going back to pizza. That is the cheese on the pizza that's burning you. I think it's the sauce that's burning you because I've eaten these cheese almost right out of the steamer and I don't get viciously burnt because there's not a lot of water in cheese. You know what I'm saying? And so there's not a lot of ability for it to transfer the heat to your mouth, and so that steamed cheese can be eaten relatively quickly, but if you dump it right right out of the bucket, it kind of oozes everywhere. If you wait, like between 45 seconds and a minute and then take it out, it starts going into the dough phase where the cheese becomes a dough. So like, like mild Cooley style like queso de papa like crap BS cheddar, that's the steams like onpoint, amazing, sharp cheddar. You have to wait for it to fully melt out and then congeal and it's good. But, and here's where I'm going to say like if you ever have a chance to steamed cheese, Peter, you would never buy this cheese and stuff. You would never buy this cheese, but you can get it at Trader Joe's. So you know how President makes the cheap brie. What the hell is that Matt? President makes the cheap Bri. They also make a cheap fake Emmentaler called Madrigal. madrigal and madrigal fake Swiss style cheese from France by the president Corporation. When you steam that thing when you cut it into like little two ounce like squares and you steam it. It doesn't melt even for 45 minutes. It doesn't melt when it's steamed. But what happens is you put what is that noise? Matthew, I have no idea when you pull out when you pull it out of the steamer right you let it sit for a second and you eat it. It's not the first bite that squeaky but as it starts cooling in your mouth, the second third, fourth and fifth bites are the squeakiest of all squeaks makes makes a Wisconsin cheese curd. Seem like cream cheese in comparison to its squeak ability it is. And to me the pleasure of the squeak is so high I brought some into the bar and I steamed it in my little old 10 containers. I steamed this cheese at the bar. And like half the people were like oh yeah, super squeaky and then I was like you guys aren't worth it. And I left I was like, like no one can understand if you're not like this is why I won't serve it at the bar because it's like, for those of you out there if you can hear me and you like the squeak go fine President modry got President brand madrigal cheese, cut the rind off. Slice it into pieces. How big is that Peter like, like three quarters of an inch, three quarters, three quarters of an inch thick. Right? And like almost like sticks. If you can steam it for like 1515 At least at least 15 minutes. Pull it out, let it set, push on it. It should feel rubbery. Let it sit for a second. And like you can feel it's pliable and eat it and then let let the other piece sit for a little bit and eat it and see how long the squeak maintains it's ridiculous. It's the squeakiest the squeakiest squeaks it's the squeaky cheese I've ever had the squeakiest I've ever had.

I didn't know you derive so much pleasure from squeaks

all people who truly love cheese curds. derive pleasure from squeaks

there you have it.

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So anyway, so I enjoyed I enjoyed the care package that I received. Yeah.

Well, if you like a particular quality about something amazing, we'll see what it's like to take it all the way right. Yeah,

right. That's right, Peter, is what people don't do. Like whenever you're testing something people say, How do you figure out x, y or z? All right, well, you try to do something that's close to what you think is right. And then do a lot more and a lot less of that and see which way it goes exactly right. It's like, all the way up all the way down. See what happens. have all these kind of middling things takes forever to get where you want. That's right. I mean, anyway, someday, you know, I want I want to do a thing and tales of the cocktail this year, but I'm probably going to miss the deadline where I talk about literally like specifically how to do drink development from kind of my point of view, but then I thought it'd be interesting to get someone who's drinks are kind of the exact opposite of the style that I work in. But I got to figure out who that would be. And then ask them like and the next day. By the way, speaking of next day, Anastasia, and I will not be here next week, we will be in China, China, we will be in China next week, trying to make our next product. The Stasi Lopez not psyched about going to China. It's like, because I've had you not be excited about going there. Have you ever been to this part of China? No. It would be like imagine you're like you're not excited to go see the United States. You've never been to the US you're not excited. We're going to elizabeth new jersey, and we're staying on the list. No offense Elizabeth, New Jersey, but Feds

new Elizabeth, New Jersey, absolutely a direct defense.

I've never even been around continent flown in there. Yeah. Anyway. Yeah. So like, the thing is, is like you're like, you're gonna go you like New Jersey, a lot of great places. But not even like I hear there's nice Elizabeth No, you're gonna stay at the cogen plant right off of the New Jersey Turnpike. The place where your car has to be on research, or you pass out. You know, I'm talking about about the Jersey Turnpike where you're like, what is that you're like, Oh, that is the cogen plant and all of the that says like, it has like fire shooting out of the top of it. And then TaoTao like environmentally sound it is. It's right next to all the petroleum storage because Elizabeth is where all the petroleum storage tanks are. So it smells hard, like petroleum and

I got us a nice hotel in Hong Kong the last night because they did an airport hotel. And I was like, Oh,

actually, I always stay at the Marriott one right? The airport. Super convenient.

That's great.

I'll put you there and I'll stay in the United States. Okay, well, good luck getting to the airport in the morning. What time of flight go in the morning. You have

to go in the morning. Yeah, but you're you want

to talk to me. But where are you staying? You're staying on the island. Are you staying on cologne

on the island? You're I mean, I can put you at the airport hotel.

Marriott. Marriott by the airport. The water tastes terrible. They don't filter it tastes like a fish tank. Horrible. But like in tea tastes like the water horrible like a fish tank like algae like a garbage like filth. Safe garbage. But they're buffet decent actually. Decent. Timothy humble is writing right now. Like, can you refresh my memory about your neo Nazi pizza? I tracked down a couple of jars genuinely unavailable in Canada, at least online and in Vancouver but now can't find the episode where you discuss how you make the pie. Very simple. I actually do I remember how I did it. I don't. I think it was just basically you make the dough. You put on the knee and now you make you make the dough. Even on the I think it was just Neo nada, that I put cheese on it. I'm channeling I'm challenging my classics in the field guy from later who's you know as the stats now saying fun to say Giuliano boo Jiali. But like, say it says no, you got a

druid Yama name with your mouth. Moon.

Giuliano. Bhujia. Ali, anyway. And whenever I say it, I remind myself of the way that Brad Pitt's character says Gore Lommy glorious bastards, which is, you know, one of everyone's if you've seen that movie, that's one of the all time best parts. Yeah, he's first name supposed to be Corleone. He's like, what's your name? Gore Lommy. And he's supposed to actually be Italian GORLA bortolami And he says it just like that. I love it anyway, I think I just put on I probably did put cheese on it. For those of you that don't know, like most old school Italian people Giuliana the jolly included back when he was alive. would be horrified that I would put a fish product and a cheese product together on a flatbread and call it something so we won't call it pizza. We'll call it like an American style flatbread with certain ingredients anyway, so I believe it was Neo nada. Like a little bit sparse amount of fresh mozzarella, I probably put on some granite of some kind fired it off. I think I put much well maybe I didn't. And then the trick is is just like a crack, you fry some eggs, and then you put the fried eggs on. And you eat it. That's all you need to do. Oh, I put a rule on that. I probably put a rule on that because the Stasi and I and my family I so like so like when I eat at home and when he when this dossier which is pretty much all the pizza I ever eat. Like we put greens on it. Because cuz when I was a kid I never put queens on even as a young adult I never put greens on and then like, I don't know, like eight nine years ago just like why would I have pizza without some greens on?

Depends on the pizza for me. Like what what pizza do I think if there's a meat product on there, I want to have greens but if it's more of a veggie pie, I don't need the greens. Why? cuz, like it's like a cauliflower pizza or like

cauliflower pizza. What? What do you Oprah cauliflower pizza. Yeah. What? Does what? Explain to me explain to me how cauliflower works on a pizza. You do

like a white pie and you throw roasted cauliflower on it. So this is like

what shape is this cauliflower kind of like thin

slices. Okay, yeah, it's good.

I don't know. You know what I like? Like the eggplant slices from eggplant parm that are fried out, slice in pieces and put on pizza that I

like. It's also good. Yeah, cauliflower pizza. Yeah,

you're familiar with Oprah's new pizza that she said. I'm

not talking about making the dough out of cauliflower or like rice.

Oprah now sells a pizza where she's like, 1/3 of the pizza is cauliflower.

I hate that. But I have long enjoyed eating cauliflower before cauliflower became this weird thing

now your kids can't even tell what weird things are now. Well, no, it's like everybody's like rice and copper. Like rice. Cauliflower is not terrible, though. I know. I know. STEM. So you know, like, they have to sell the florets to you. They got to find something to do with the stem. Yeah, I also really like broccoli stem. Yes. Broccoli Stems delicious. I have no problem with rice cauliflower. I don't really like the texture of it. I'm just

saying it's like the cauliflower being used to replace all these other things like cauliflower risotto cauliflower, using cauliflower as a dough for pizza. You know?

Cauliflower risotto. What's that rice cauliflower. Yeah. And then you make a quote unquote result out of it, but it's not. What's the word risotto mean? You

think exactly. It's not call of zotoh Yeah, it's

not like yeah, so you know I think I've said this on the on the radio show before but I use cauliflower as a oh, by the way, new nada is a fish a tiny fish Neil newborn fish, Neo nata fish and pepper condiment from Calabria that you can get a collegial brothers in New York City in Brooklyn. It's hard to get even here so you might have to go to their store and they have the best Baca law of any it's not the season now but come Christmas time. If you can make it out. The collegial brothers in Brooklyn, Brooklyn, Brooklyn, then they have the thickest biggest. Like Baka la Falaise I've ever seen. I was gonna buy one but it would stink up my whole house. Wait, so we're talking I'm talking about cauliflower? Oh, yes. I would literally use that as a threat to my kids. I'd be like, What are you having tonight? Cauliflower, because like, I told you the story right that tell us on air where Booker was like, I don't like green vegetables. And so I was like, alright, I'll get cauliflower. So I got cauliflower. It's not green. No, and I put cheese over this was you know, I was like, hey, steamed the whole head I brought it out doesn't look like a vegetable looks like a human brain. And then I pour like cheese sauce all over it. And bread crumbs? Yeah. That's a win, right? Yes. Cauliflower bread crumbs? Jesus. Yes. And the crying from both of them crying screaming you know? And ever since then, you know both in English and Spanish. I'm like, they're like mmm bookcases they call the floor. Mat even make a cauliflower hamburger?

Sure. Somebody's tried.

At the risk of earning the hammers iron. You already earned a baby just by breathing question. Well, here's a second question. I successfully made a smoothie emulsified sauce based on a method I thought I learned from the show probably pressure cook garlic for a long time, like 30 minutes covered in oil then blend a lot into a smooth emulsified sauces worked a few times, but it must have forgotten to detail because my last few attempts to sauce is broken in a bad way. And I can't find the old episode where he talks about it. I don't cook it in oil. I cook it in milk. And then the milk breaks but the curd stay there I drain off the liquid Bran blend the casein curds and the garlic with oil and salt. And that's how I make it see whether that helps. That's how that's how I do it. can wait to hear how the laser project works out. I hope it doesn't end up breaking your life goal of not catching on fire. Well, Dax has been lighting stuff on fire with the laser, but I have not yet caught on fire yet. Although the laser project is going well. I'm excited to have this laser pointer no one else cares about except for apparently. You Timothy, Dax and myself. No one else. No one else likes it. Confirmed. Yeah. Up here it is Peter. Peter. Yeah, Peters care. Although we can use it in a presentation at the MO fed. Oh, hello. Yeah, well, because what they what I'm working on is like a laser projector where you can take their laser pointer and draw with it and it stays on the surface. So like let's say we're doing a presentation in front of the legacy quilt which you can describe that we're raising money for.

That's right. It is a massive quilts composed of 400 blocks. Each block represents one story of a contribution made by an African American to American cuisine. It will be a mind blowing thing to look at and the woman making it and her colleagues are incredible at Harlem. needlearts. That's true. Yeah, they are Amazing. So don't quote big story. The whole The whole reason

is is that any like normal sized exhibition, right, there's no way to like talk about the kind of breadth of contributions. And so inherently we have to cherry pick certain contributions and discuss them. So in order to try to show that these stories are merely a part of a much larger quilt, right. You know, we don't like to use the word like tapestry, because not everything is kind of woven together. It's a bunch of actual contributions, not just some sort of mishmash. And so we have this quilt. But now imagine so if you're trying to explain the stuff in the quilt, imagine if you had this laser pointer and a docent could walk up and draw a circle around a particular thing, and it would stay there while you talked about it. And you click it, it goes away.

That's pretty amazing.

It's cool, right? Yeah, that's what I'm building. When you say stars, what mean things that you said? You have a lot of questions go. I don't actually. What you have six, eight that? I don't know you thought it because I didn't really bother reading them. But I don't know. Okay, and when we get to the one, then I'm gonna go in backwards order. Claire writes, and this is the last one. This is why she calls it six because she had so clear of the jetty and have wedding famed friend Anastasia, longtime ask her have ridiculous questions. Friends with Claire, what is the best alcoholic beverage to order for a body conscious gal living in Mexico City, well order enough of any alcohol and you will no longer be body conscious. But I mean, all alcohol contains the exact same amount of calories per gram of alcohol. And all of the spirits that at least I normally drink, have no added sugar in them. And so they are all identical, then the question is, is what are you going to add to them? And so I mean, just to put in perspective, I can't look it up right now. But let's say, you know, if you had, I haven't done the math, but a little bit of sugar is not going to kill you. It's mainly one of the main problems with alcohol, there are studies I haven't looked at them recently, that if you drink, you will also eat more that like your inhibitions to stop eating have also been turned off and your desire to eat so you end up eating a lot more when you're drinking. And so I think a lot of the excess calories are from excess food while you're also Claire