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,

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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.

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This week on meat and three we're examining the true cost of convenience when it comes to when where and how we eat.

Dark stores enable workers to eat without any kind of thought to how they're getting their food or how it might have come to be

DoorDash Uber and Lyft in the past have pledged to spend $90 million to try to exempt themselves from the law.

I could be wrong. But I I think there's going to be significant regulatory pushback on driverless trucks

tune in to meat in three hrs weekly food news roundup wherever you listen to podcasts

is Dave your host of cookies just coming to you live every tuesday you know from when till like one from reverse visa in Bushwick Glen joined as usual witness dasya the hammer Lopes good good. She didn't I said joined as usual you say good. You say usually say you say I didn't know. So you're supposed to say hi yeah go Yeah, we got Matt in the booth How you doing?

I mean good obviously yeah,

good. Good. See I don't care how you're dealing that's why

that's why you get angry tweets

Yeah, so we got cat from Hrn is here to go yell in your ear hole about the Hrn gala if you like hearing this kind of garbage that we put out you're going to have to come to this freaking gala apparently

gotta pay the bills.

What are we this? Are we like the like the fake NPR and you know how much I hate listening to NPR when they bust out there if you just gave money but we don't have to hear me talk a

lot but we don't do that instead we throw a party.

Oh yeah, yeah, and what's gonna be this party kit.

Dave's gonna be at the party Dave's gonna be at the party.

Specifically do not allow wine Santa's at the botanical garden you do the party will allow you remember yesterday last year when Stephen hoppy from from Puerto Rico like Santa fell over full of like like vodka vodka and slept well because he had already sprayed red wine on the back wall there fancy like area on their wallpaper he then face plants and Steven hoppy chest like like Iron Fist punches Santas chest and Stan his head fell off. And then he like chicken with his head cut off dead man dancing on the floor like in his own vomit and vodka. Do you remember this that

it was so sad? The best part though, was when the Stasi was putting him together we have a picture that looks like Sanchez groping her because his arms are wrapped around her. It's, it's amazing.

So there's a there's a case of there's one fella at the Botanical Gardens who's like a real nice guy, like an event guy. They're

all very nice. Sure

they are. And then there was one woman also from the event staff, who was like just walked in so Anastasia is up admittedly, broke ass wine Santa, in the sense of like, put together like a small child would put it together. Anyways, like she looks at it once turns to nice guy and goes, No. And he walks away. Maybe six wines and that's why lead one Santa's got for over half the event was in a corner like a dunce. Facing the corner. Reminisce Anastasia Yeah, and yet you want to do it again. Because you're such a glutton for punishment

I saw zombie Santa by that's awesome are listed before we go any

further. Hey, wait, whoa, cat. I'll let I'm gonna give you your time.

You also have a caller, by the way, just for their sanity. I'm telling you.

I will give them their time. Hold on. We have in the studio today. One of the all time intern and intern running crews ever or some of them. We have Nick long of UB Preserve. Hello, formerly Sam, he has agreed today to actually freaking talk. Don't you do it as he don't you do it, Nick. Oh my god. Nick is gonna be on permanent 86

I mean, no such agreement.

Yeah. All right. We have Angela DeVos. Who runs golden rod pastries. Rasca where the possibilities are endless. Thank you. Although that used to be Nebraska's state motto. They changed it

is good anymore. Well, you had

endless possibilities. What do you have now?

What it's not for everyone?

No. That's really what it is. What are the Hendrix Janis states?

It has recently changed to Nebraska. It's not for everyone.

I don't know. What's real. That is a fact. Oh, so you're like Hendrix gene seems to do well by saying that. It's not for everyone. So we're going to do the same thing here in Nebraska.

It used to be the good life which we stick with. But yeah, what kind of but honestly, it's not for everyone. Because what they say?

motto is change as often as possible is

endless. seems better. Yeah. Knows

Nebraska. Nice. Oh,

can I remember that? Yeah, that one didn't stick either.

Not? Not for everyone is what they're saying is hey, outsiders Get out. Hey, don't come here. That's so crazy.

If people keep saying it's just one giant landing strip,

excuse you. When you construct a landmass to be a flat table with a slight grade in one direction. That's perfect for landing airplanes. My wrong. Why did you guys do that?

Was my choice. Is it true?

And I've said this a million times is you can't go back on it now that if you go to one side of your state and put a marble on it, it will roll all the way to the other side in a straight line.

You might have to come out and give it a shot.

I mean, some idiot might put a house in the way but other than that, it's just gonna like do blue blue blue

marbles. Not for everyone.

Oh, I don't know. Everyone likes mobile. You're not the you're not the big ball of twine state or Yeah, it's at Kansas, who's got the ball

twice in that Minnesota, Minnesota. Football time. Yeah, world's largest ball of twine.

And I remember back when I was even more mean spirited than I am today. I was like, here's what's awesome. And also terrible about New York. Literally, if we were more popular, right? We could get on here and be like, Yo, everyone show up at Central Park in like an hour and a half. And we would have the biggest ball of twine like this. If New York was like, we want to have the world's biggest ball of twine, we can show up in Central Park. And in like an hour and a half to get done. We'd have the biggest ball of twine in the world. And then like Shinzon would be like oh no, you don't and then because the government were in China would be like No, you're going to your twine, twine and then like 14 million people would show up and make a ball of twine that actually changes the gravitational pull of the of the earth you know what I mean? My mandate Yeah, by mandate. Yeah,

but I think we should not talk about China.

I mean, I do business in China, but like I don't I'm not I'm in the NBA so there's no way that they're gonna like stop my pregame from

like I was quietly trying to say not to go

what I'm not allowed to talk about the NBA should have what's going on. What what is it? Windy. We have Mindy. Now you you go by love like you don't I always I knew her as many new When before she went by many law firms many love offs I'm gonna give both. Okay, Mindy, that's fair. That's cool you Mindy. I like that better. Yeah, so Mindy, you know Mindy had anastasis job before Anastasia had anastasius job before Anastasia stopped having that job and became and I swear to god This was her official title for a number of years heir apparent at book index recently really heir apparent to the booker index fortune cookie collection, which is a bunch of stale fortune cookies in a drawer because that's what we're worth people that's what we're worth selling anyway. talk this way caller caller you're on the air. Oh my god. Oh my god. Oh my god. Oh,

my God. Also cats here, right?

Oh, yeah. But I said I was gonna give her time but the caller is sitting there waiting. You never said when she was

away for you to get here. So that's

it they can even hearing stats, you're not talking to the mic call or

hey, yeah, just my time is the time I get

this is I'm giving you your time. The greatest album ever made. What was it? What do you say? Beyonce. What song was it that Beyonce did though? Yeah. So she's like, this is the greatest.

I'm gonna give you my back. But yeah.

I don't know. I don't know anything about Taylor Swift. I don't really care about her time. Go ahead.

Okay, so I got a pepper mill question for you. Yeah, so I'm looking for an heir apparent to my current pepper mill, which is right now about as useful as a giant ball of twine. I'm using the Oxo you know, kind of standard home kitchen pepper mill, it's got a couple of different settings on it, you know, you can figure out like, you know, how fine or how coarse you want the grind. But half the time it's just not like the peppercorns are not getting down to where they can be milled. So I have to, you know, keep on switching it to the coarsest grind and then get some peppercorns down in there. Then switch it back to the fine grind. And it's miserable.

Yeah. OXO had a really awesome idea. That was those grips everything else, man. It's okay. You don't need some of that it's hit or miss. And there was not every I like Oxo as a corporation, they made a gazillion dollars. Not everything they do is the best thing on earth. I'm going to tell you what you need to do. I'm gonna ask you some questions first. Do you have or do you have access to a 3d printer? Negative, okay, it's okay. It's okay. It's not a deal breaker. Now, I don't remember the name of it. I'm going to tell you what to get. But I don't remember the name of it. So if you go online, you know you're familiar with Hario that the coffee grinder company? Yes. Okay. So Haribo makes a number of handheld coffee Mills one's called the scare tin. Okay. Don't get that one. It's fine. But don't get that one. I mean, you can but don't get that one. If you look on the internet, there is a knockoff. It's not really a knockoff. But instead of being plastic and hourglass shaped like the Hario, it is kind of cylindrical and stainless steel and Paul, right. And it's got like a handle that comes off and on. It's got a hex thing on the top and it has the same Berset as the Hario. I just in fact, the hardtail actually might be better for you, since you don't have a 3d printer because it sits better. Those coffee grinders, you've got to make sure that it's not the old style, the old style Haribo you had was a nightmare to adjust the grind. But on these new ones, you unscrew the bottom or lifted off on the stainless one that I'm talking about. And there's a little hand wheel that you click that adjust the pepper grind perfectly. And this coffee grinder is the best is the best Peppermill I've ever had in my life. It's the fastest, best, most consistent Peppermill I've ever had. And it's cheaper than a freaking Peugeot, or a freaking whatever that like Mooli whatever that whatever that one that everyone bought per What's it? What's the one for someone everyone used to get like 15 years ago starts with a P No, not the Peugeot, the one with the little flat door in the front. That's that looks like a little windmill. Anyway, whatever. It's better than that one. It's the only one I use. And the nice thing is, is that because it's got a bottom content the problem the reason I was asking whether a 3d printer is what's nice to do is to make a base for just it so we can stand more firmly when it's down. But the good thing about these kinds of things is because they're meant to hold coffee grounds, you can ground a boat ton of pepper into the coffee grind holder and then use it when you're cooking instead of sitting there like a moron over the top of your stock or whatever you're peppering. Yes, I know you should pepper that thing at the end because the pepper just turns into bitterness but guess what I like pepper bitterness. So what you should do is add pepper at the beginning of the cook and at the end of the cook Nick comments on pepper.

I think you're just a bitter person.

That's fair, but maybe it's because you got yourself normal bagels and got me a devil's butthole bagel.

Named after you so

bagel was twice as expensive.

I thought you liked rainbow bagel. We

really splurged for that for you.

I will take a picture of people. I'll take a picture. You know what? Bagels go answer your question, by the way. Is the color still there? I think he's gone. So. So on bagels I'm a huge fan over the past five years of the of the other database. Everything's that people put out. Huge fan sorry, to pumpernickel everything. The egg everything like that. Yeah, I mean, holy everything but the pumpernickel everything. Yeah, yeah, yeah. On point on point.

Well if you dip some of these pumpernickel bagels in the leftover everything spices it looks like we did that for you

know what years ago like a rainbow of 2020. Some years ago when I lived way uptown by Columbia. I think I've told this on air I walked into absolute bagel which is run by a family that apprenticed at ESA after they came to this country from I believe Thailand. And I said to the guy, you should make a pumpernickel everything. And he just looked at me and started laughing and then walked away. And now who is right me

now, boys? Yeah.

Well, you should make them what? I don't know.

All right. So you actually have yet another caller on the air. All right, yet another caller, you are on the air.

Hey, I'm calling for some follow up to give you some follow up. Okay. Because about two months ago, I called asking for advice on batch cocktails for my wedding.

Oh, okay. Didn't work there a status? I'm sure you're here. You like any sort of wedding thing? Okay. What did I tell you to do? And was it a terrible idea?

You told me to look at you told us to look at punch recipes. Okay, guys, you told us to consider using acid adjusted orange juice in order to keep sort of to replace like more volatile lime and lemon juice, I still believe that's good. What we ended up doing was the punch route. didn't actually make the cocktails a day before we just figured out very scaled up recipes for them and had our bartenders bake them by the literal bucket load at the event. And then they could pour down more easily. And it worked out very well.

Another happy listener, ding, ding, ding and the wedding went well, I hope I mean, not just the cocktails, but I mean, everything went okay.

It was great. It was a great time we had karaoke, it was all good

time, and you're still married. So it's sticking so far. So far.

You've hesitated.

I mean, like I've missed RCA hates hates when I say this. But my my one major theory, which I'm assuming is not you. My one major theory is that most people where they end up splitting up later, when they were walking down the aisle knew that something was wrong. They knew that they shouldn't do it as they were going down to do it. But at that point, there's just so many dang people there so much punch, like already being mixed, that they're like go back on the punch. Can't go back on the punch. You already mixed it. You can't put it back in the bottle. The ABV is too low.

He's not talking about you, by the way. He's saying in theory,

theory. Very good. So I'm happy to hear that that is not the case with you.

So yeah, also shout out to Matt for also getting married. Congratulations. Yeah. Thank you.

Nice. Nice. You gave him more of a shout out that we did. It. Why is everyone nicer than us? I have a theory. All right. Did you have any any other comments? You're just given us a thumbs up on the punch. Great. All right. So you want to for those of the people do you ship by the way, Angela? What does she want? Ship ship? We all poop. It's a it's a famous book. Mandy. Everybody poops. So let's just stipulate that. Oh, by the way. I see you got sturgeon. Yeah, there's a whole thing here. I hope there's no mountain really stable. Stable, stable. I like Sable. Doesn't sturgeon. Sturgeon always have and it's always no matter who makes it like a like a weird kind of mold hit at the end to taste the flavor.

The old mold hit. I wish we had some now to know, who did I

did I say on air where I thought I were I thought I shortened my life by like five years by eating something. Why? Okay, okay. So for those of you that know him, we can talk about this later because there's a meat study out that we're not going to have time to talk about, but I'd like to anyway, the one is one of the very few things that I believe is actually bad for you as aflatoxin, right? Which is like mold based toxins, you know that anyway, so like I brought back from China as some sort of like weird like being cake in a in a plastic McGillicuddy you know, I'm saying like a little like it looked like a bit of honey saying but it was like some sort of bean cake. So anyways, Jen Riley was like this has been out. Should I throw this away? I'm like, not sure it's meant to be out. I'm sure it's fine. I'm sure it's good. So like two weeks later, I see it stash as soon as something is stashed, which goes another thing by the way. If you wrap something in your kitchen in aluminum foil, just throw it out as soon as you wrap it in aluminum foil, throw it into the garbage can, as soon as you can't see it, or you don't know what it is, you're never going to eat it. Unless you're a label fiend like my man, Nick here, just throw it the hell out anyways. So it's the same thing. It's like, as soon as you put that pasta maker like in like the back of the third drawer underneath, like eight piles of other thing, just throw it out, just throw it out, you're never going to use it again anyways. And the time it takes you to get it and clean it and fix it. After that. You could have just gone on Amazon, it would have showed up the next day, you can make pasta, less hassle, less hassle. Anyways, where was I with this? So I see it and I'm like, I'm not going to do that thing where it just sits on my shelf for like eight years. And then Jen comes up as like I told you to throw this away, and then it gets thrown away. I'm not I'm not going to be that guy again. Right? So I'm like, I'm gonna eat it. So I open it. And because I'm a jerk, moron, I don't sit there and take a bite of it and enjoy it. Well, I enjoy things differently from you. If you're a person, right? If you're a person, you probably enjoy taking a bite of something, and then eating it and then taking another buddy we're eating it for spite. I was like pound No, I wanted it but I like pie. So I chew it and then as soon as I go goop, I'm like not like, not like friendly mold, like freaking, like toxic, toxic, toxic mold. Now, here's the kicker. For those of you that also know me, it's not like I ate lunch today. I mean, today I'm going to but in general, I didn't eat lunch, right? So I have nothing in my stomach. But this toxic mole thing and I'm thinking straight aflatoxin. Like I'm like I'm I'm f that's it. That's like carcinogen plus, plus, plus plus. So it's very hard to make yourself throw up on an empty stomach. So I go back into the bathroom and I shove my fist Am I do I do the do the twinkle tickle with my fingers all the way down my throat and like I like bury my hand in my throat with my fingers in it. And I'm like nothing came out. And so I had to eat them. I had to keep that toxic mold in my system. And for all I know it's still there working is carcinogenic ways right now.

Just gulp a ton of water so that you could like i

By the time I thought of that I was so spent from like, just like oh my god like you know your back your throat is not meant to have your finger jamming into it. No like worse than it's not actually it's not worse. It's not I was gonna say it's worse than that when you swallow that tortilla and it goes down flat. You ever how many times then Haven't you

never worst? Yeah,

what really never talking about you've never had that like tortilla shard? Oh, Chip. Yeah. Hey, Manchester stuff.

We're talking about the chips with a chip shard goes hey, how bad it just goes down your throat like that.

And you can feel it the whole way.

Anyway, so do you ship

and so what pepper grinder?

So my bakery golden red pastries, currently chips. It's a more complicated process. But we'll be starting ecommerce later this year. So you're gonna follow us at Goldenrod pastries for shipping?

And also, how do you like you do many fancy like ice things? Do you have like those pizza tents that you put in to stop that from getting ruined during shipping? Or do you not?

We don't ship the fancy ice things because I had not thought about pizza tents.

Yeah, pizza tents. Yeah, there's got to be a way to do it. Where there's a will there's you if anyone can do it. Angela, you can do it because of the possibilities because possibilities are still in your heart because that's where you grew up. Endless PS This has nothing to do with anything. Her dad used to run like the Nebraska beef situation which was kind of cool situations to all the beef. Yeah,

he's he made me one of the greatest steaks I've ever had cetera. It was it's the truth. The fat cap on the ribeye tasted like bone marrow in their house. You

eat the fat first. Yeah. Yeah. So one of us, by the way, I remember so Goldenrod pastries was founded, I don't know like 678 years. It was about five five years ago. So I was I was had like, fabulous and Jeremiah on here. And I was like, well, your restaurant opened one like two years ago. They're like five, man. So anyway, so like, I have no sense of time anymore. Please, please. So explain to people what inclusive baking is?

That's a great question. So we I started my business because I had to go dairy free and I wanted to find a way to bake for myself after going to the French Culinary Institute and only using dairy for everything. I had to find a way to bake for myself. So I started a blog and started talking about dairy free baking and realize that people needed gluten free, dairy free vegan all these things. So I decided to open a business about a year after I founded my blog and so we are primarily gluten free dairy free vegan bakery in Nebraska and I would say 75 80% of our customers have traditional diets, which is my favorite part. So we make food that's actually just like really good and not good for gluten free.

Now, here's something that people over the internet's can't know. But is a by the way, can you say is the word a whole? Okay, on family shows?

Are we a family? Sure.

Anyway, Angela is not one of these people in general who? No, she's not one of these people that in general people, you would think someone who had to have a business like that would not be like you is what I'm trying to say.

Yeah, so we like that's, you know, a lot of

he was trying to pay you a compliment. You've never read about compliments. Everyone else in the process gonna

try in other words, like, you're not like, I am believing this kind of health and my body, my body, my body, my body. And like, you know, like, like this sort of like completely like weird, obsessed, like, self centered, like, you know, running your kids into eating a specific thing, kind of a person who asked about golden

rule. So I broadly speaking of kids, I brought my kids to see on angelegt, or bakery and we spent every morning there eating everything at the bakery. And these kids had no clue that anything was different ingredient wise than any other bakery and I have to say, these are the best buns like cinnamon rolls, sticky buns.

We have the best bond,

they have the best buns buns buns.

We do ship our buns merch.

Oh, yeah, merch or bonds,

merch, fun, fun, fun.

I like that. But the point being that you're such a high quality individual in general event, regardless of like what you're putting into it, you're doing it for a quality reason, as well, as soon as like, you're not going to sacrifice quality and produce some sort of dense gummy monstrosity, because you don't care about I feel a lot of people who get into this into your segment of the business don't care about food, so care about other things, whereas you care about food,

I think that like yeah, for sure a lot of people come at it from a health perspective and I come at it from like a food perspective. And you know, we use a lot of sorghum flour for cookies and I think that sorghum flour actually makes a better cookie than regular all purpose flour. And so we're making something that I find to be like a lot better than what I was traditionally making. And so we're making really delicious food that happens to be all of these other things and we're not sacrificing fat or sugar and you know, I get a lot of questions in interviews about why would you do healthy whatever it's like I don't know what healthy is but also we're not doing that

yeah, I don't know what healthy is that's the only right answer like what is it oh my question sorghum flour is it work well and cookies because you don't have to worry about the water uptake because it takes up so much freaking water in like higher hydration things

is a great question. I'll call back with that question next week

it hasn't beautiful texture though. Your cookies have that like shortbread crumble that tender. Crisp. Yeah,

but it's also like very bendy. It's not like it's not doesn't shard. Yeah, it's really like bendy. Go ahead.

So Nick, you are recognized for for years. Are we're a URL people. Is that makes sense? Yeah.

Like as in Oh, that is a sorry. Luffy. Cookie. Yeah.

You are sure to Yeah, yeah.

It's funny that like a lot of people don't. I guess they didn't grow up with it like we did. Yeah. We are. They didn't come of age in the US. We have a you our

culture. Yeah, we still do it. Yeah, they'll do it to each other all the time. Yeah.

So we also like, we have a standard, Nick, Nick. And I have a standard question that we asked here. If anyone says so like, let's say I was giving a let's say I was giving a talk about some what Anastasia what kind of garbage stuff I usually talk about carbonation, okay, carbonation. I'm getting like a like some sort of hesitation. Like I get a list of the. Alright, so like I'm giving giving a talk from carbonation. And Nick have this big audience and someone says any questions? Yes.

I have a question. Yes. It's a family show. I can say.

Yeah. Yeah. Are you Yeah, it's baseless. Are you bleeping

bleeping kidding me right now?

Yeah. And that's his only question. Then he walks out every time I believe at the SEI you actually did it a couple of times, right? Yeah, because you can't live a joke like that and not do it. Like the Stasi nightmare thing where we're gonna go in in front of when a band is playing that we're gonna get near the front and then right when they're rocking out I'm gonna flip them the double birds the double high birds, that means the middle finger and like sit there but like you got to be like smiling and like like banging their head and rocking with the flow on like, but your fist pumping the bird into them like you're like, like you're punching them in the side of the head with the with the birds. Should we did it No, we did it first of all I don't I didn't at that time. I feel like I could do it now I didn't know the Phantom Planet guy very well. And we did it to him and he didn't notice.

Wait, can you? What was that? Can you show us that? Like this Like?

We're like, like the prototypical if I ever went to a Hall and Oates concert rich girl,

Dave, this is a radio show

on Instagram,

you know what don't matter anyway. Mindy, what do you got going on Mondays? What

do we actually have a question for Nick now that he has Oh, yeah,

up preserve by the way his his restaurant right now not related to UB 40 or any other what is UB stands for what? underbelly underbelly? Because they originally wasn't underbelly. And then this became the preserve ie the original one shut down. And you're preserving the mental attitude of the original. But this is kind of your take on what that thing was. Exactly. Okay. Yes. All right. Question for Nick.

All right. This is from Travelguru in the chat. He has tried the recipe for the sambar shittaka Mushroom texture. Oh,

what what? Alright, go ahead.

The ones in the buns but can't get the texture like in the restaurant. The ones

in the bonds. Angela, what do you think about the ones in the buns?

I love the ones and

you are the one in the bus?

Yeah. There have been so many potential episode titles for this episode already. You guys are great.

Alright, so Nick, come on and talk about some shy tax.

So the question is, the texture is not correct, because you're following the recipe from the Momofuku cookbook? Yeah, I

think the person this person is implying that that you screwed up.

Nick did not write the recipe in that cookbook, as far as I remember. Okay. I don't know. Yeah. Right. So how do you make them Nick?

I don't.

Because you work at UB Preserve.

I will. I will try to answer your question, though. Is, is the question like, they're just too chewy. They're not chewy. Never Never firm enough. Never firm enough. Are you hitting them on the poncha? Before you put them in the buns? Like you got to cook them out a little bit? Laughing those things are cooked. Yeah. Like you pickle them. And then you hit them on a plancha and you hit them more toddy crispy. Those things will get a little bit of caramelised sugar action from hitting with some today on the plancha. With the she talkies

cache, it gives a little bit classy this similar a follow up question, Nick.

I will not make you a pork bun.

No. Well, you're not your name's not Sunoco. For those of you that know, like, the pork buns at sambar. For years, we're all about this guy named Sunoco, and sunoco was like the Grandmaster porque en magician of all time, because you could walk into Sunoco, and you could pick tonight oh, I need 1000 pork buns now and he would just sit there and like, like he would just same look on his face buns, buns, buns, buns, buns, buns, buns, and when they're being made, they all look like Kermit the Frog. Like when they're open and they got the pork on it with cucumber. Snyder was a genius of pork buns. What happened to Snyder?

He got a better paying job.

No, man, why don't you just want to work the bun station for the rest of your life. You should have

paid them anything to have them continue to make bonds. I tried.

Did that enter this gentleman's question?

It wasn't my follow said got it. Thanks. That wasn't my follow up. My follow up was sometime during when booking DAX existed like when it still existed as a bar before they renovated that area and made Booker and DAX not exist as a bar anymore. You went from the mushroom being vegetarian to the mushroom being not vegetarian. It's not just to spite people.

I work at UB preserve

Do you have a good time we went to UB preserve a couple months ago did you hate the hell out of us?

Me hating you and me enjoying my time at UB Reserve are two separate things.

My time with you.

It was a lot of fun. It was it was really a lot of fun having you do the bar takeover for our southern smoke spring fundraiser. We actually had a follow on yesterday I had to go How did it go? Really good. We had a bunch of like 25 chefs from all over the country and using local chefs raised $573,000 for the MS Society and emergency relief fund that helps out industry workers in need

how much $500,000 573 Let's get closer to love underbelly almost six under so

that next year we hit sexually Oh yeah.

So that was the only time that I've ever been to Houston what's the what's your bond me shop it's called like California or something like that.

How will you sandwich

Cali sandwich very

good was good. It's 350 a pop?

I forgot what was it? What's the one to get mixed? Was it is what's the one

the duck Viet

Akbar yet very fancy. Super fancy.

350 super fancy,

super fancy. I tried to go there twice. Like Pate and everything.

First time I went in there not one person was there working. There were people eating.

Well, one of those people technically,

I guess, I don't know. I stood around for a while. I mean, like sandwich sandwich sandwich and I left. Did you say it like that? No, come on. They've never seen someone from Staten Island there. What? Did what? Alright, so shall I answer some of the questions that people have Mindy, do you have anything to say for yourself? No, no, you

are matching shirt and we got some shirts made. And you see there for NG Su.

Oh, nice. Alright, we're gonna talk about h2. Oh, cat. Why do you? Why do you

for cats? Okay, so, our gala is on Monday, November 11. at Brooklyn Botanic Garden in the palm house and Elementaita Cafe like it has been for the past two years, but this year, it's going to be earlier in the year, it will be warmer. And we're gonna have Dave making cocktails. So they're making cocktails, Damon making cocktails from speakeasy. We're gonna have a bunch of restaurants daily provisions, Marlo and daughters, Marta, Momofuku Nishi. Park, Avenue, autumn, many, many, many more. Go to heritage radio network.org/gala to get tickets. Early Bird tickets are on sale until this Thursday, October 10. Boom.

Speaking of giving your time to Stassi has run out so she has to say goodbye. Goodbye. Bye. Bye Sunday night. Yeah. Yeah, if you want to see this crew, come pester them at existing conditions at some point tonight, but I won't tell you Sunday. So question if Yes.

What are two cocktails you would make with gin and mezcal for the gala? That's

for the gala. Yeah, for everyone.

For the gala. I already got the Mezcal cocktail in my head. What is it? I'm gonna tell you what I'm gonna tell you a

secret about gin.

Gin. First of all, listen, when you're making cocktails at an event, when I was like, a younger person who cared more about like, you know, doing the right thing I would do shaken cocktails at events Mickey's to see me do. Did you go with me? Where did you guys at the MTV event? Where I did 1500 Allah minute carbonated drinks. It was the dumbest thing I've ever done. They really appreciate them. They drank a lot. That's the one we're just tossing I distilled the Christmas tree. Yeah, anyway, real dumb. I don't do that stuff anymore. I'm a big believer in the pump and dump. So like at events pump dump pump dump. So I'm going to do a drink with the Mezcal that goes over a rock. It's going to be our wintertime version of the Saratoga Paloma which is like one of our better seller salty drinks. So this is a winter winterised on the rock version. The Gin I can't tell you what I'm going to make because I haven't thought of yet what do you like with gin?

Um, I just like gin period, so I don't think you need to do anything like crazy to it right like

pink gin. You just want me to throw and go and gin and put it in a cup with no ice is gonna sit there.

You're the professional. Not me. I don't know what I would do with gin. Well, what would you like in a gurney?

Yeah, but that requires that you also purchase Campari and vermouth. So you're saying we should get Campari and vermouth? Well, I'm saying I'm fine with Campari and vermouth, but we have a whole bar in here. You would need to buy it for the event, who's generally using Scottish kings? All right, and who's what sort of families

and mezcal Sombra mezcal,

so last year, okay. All right. So it's a lighter Mezcal. So Sombra is like lighter, not as smoky. Alright, so I might do a different. Well, we'll think about it. We'll think about it. All right. We'll think about it.

All right. All right.

I heard it your network.org/gala. See you there. And by the way,

don't show up at the New York Botanical Gardens thinking that you're gonna go to a party because that's in the Bronx, and this one's in Brooklyn. Okay, FYI. Thanks, Dave. All right. Well, I can't buy How come it doesn't recognize my face? All right. Well, let's see. She knows it. salesperson won't be back. Alright, Nicole Lesko wrote in and said, My embarrassed friend sent me this picture of her daughter's school photo prop that has been filled to her daughter's specification to the daughter specification. And Nick thought of us and sent it it says this. It's a first day of kindergarten sign for the children, and I will read it for you. So first day of kindergarten. I am five and a half years old. I want to be a jerk when I grow up. I'm a jerk a jerk. That's what it says. It's amazing. It's an amazing photo is letting them listen to your show. Yeah, yeah, it's it's amazing. You know, Dax now says jerk jerk. He says all like that, like he says, That's a joke. I think. Richard in Indiana writes in Hey, Dave, Anastasia, she left she didn't care about your question there. Richard and Matt, she might be here on time. Please. She left here one she left with us. This year I decided to start growing super hot peppers for the first time and if tons of pods, which gave me the ability to start playing with different recipes. And I finally came up with something I like. I'm now wondering what it would take to turn this recipe into something that is shelf stable? Is it mainly a pH thing? Or is there more I have to account for it? Do you know of any good resources I can read to get more up to speed on this? Thanks, resources. I don't know, if you want to stabilize that crap. Go to tip gums, what you need to know when you're formulating hot sauce. And they'll tell you like it basically it's Santa. And the answer is Santa, if you want to stable.

There's also like for shelf stability, you have to have like gram, okay,

well, so according to tip gums, the added salt acts as a preservative, right? So you're going to want the residual salt content as being six about 6% for Super shelf stable, and 3%. a pH of 3.0. And that's going to make something stable. And if you're worried about stuff growing, you could do a low temperature pasteurization because nothing is going to like yeast and stuff aren't going to grow in that. But you know, you're not going to kill the spore forming stuff, but it won't grow with that. However. However, if you look at Siracha Siracha, right, has a relatively high pH four, right? It's not an extremely vinegary or acidic product. It also has a relatively low salt content. It's at 4% salt, which I calculated based on the nutritional panel, probably actually less I'd counted, you know, I took the weight of sodium as as 22.9, the weight of chlorine as 35.4 Do the math based on their sodium numbers. But anyway, so it's it's under 4% salt, and so it's a low salt. So they add sodium bisulfite to preserve the color. And that's why Serato doesn't brown out the way a lot of other sauces do