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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You're listening to heritage radio network. We're a member supported food Radio Network broadcasting over 35 weekly shows live from Bushwick, Brooklyn, join our hosts as they lead you through the world of craft brewing behind the scenes of the restaurant industry inside the battle over school food and beyond. Find us at Heritage Radio network.org.

Hello, and welcome to cookie issues. This is Dave Arnold, your host of cookies just coming to you live on the heritage network every Tuesday from roughly 12 to roughly 1245 and Roberta's pizzeria in Bushwick, Brooklyn. Mr. Garcia, the hammer Lopez is going to be here today. But she's not here yet. Because our favorite the L train is of course, effed up today. Right, Dave?

That's what I hear. You have less problems with that. And the Q though?

Yeah. You're a well, do you have to take the L A lot every day. So usually the Q is your problem. Yeah.

To take the Q I have to have a stupid commute. I have to go into Manhattan and then back over to Brooklyn via the L

that is big dumb. Can't you just take that train of all train that jeez, it like that goes around in Brooklyn all the time?

That would just be an insane. No, that would though, take too much time.

I think you can tell by his voice that we have Dave in the booth. How're you doing, Dave?

I'm doing good. Other than the mass transit problems.

Yeah. How's your week been?

Oh, it's good. I had around just kind of getting started. Actually, really, I

had a rather eventful week, but I'm not going to talk about it until Nastasia gets here so that we can you know,

I don't read? Well, no. I

mean, I thought all three of us maybe could have the conversation cuz I was in China. I was in Manila, you know, doing this stuff. So I'll wait for her to get back to talk about that. In the meantime, you can call your questions in to 718 foot Wait. 718-497-2128 that's 718-497-2128. So big news in big bad news. I have my bad good meat. Okay. So the Harvey Weinstein. scandal has, you know, as you know, Dave spread and into the food world recently, John Besh, you know, from the Best Restaurant Group, you know, most prominently in New Orleans had to step down under this. Yeah, a couple of days ago. Allegations of I didn't actually get a chance to read, you know, exactly what the allegations were but basically, improper sexual contact slash, harassment, slash perhaps assault. So he stepped down. And I think it's the first you know, kind of big name chef that we heard this happened to. And at the time, one of the things I read is that The person who's heading up the group now that he's stepped down as is, you know, going to all the staff, which you know, you should and she's saying, you know, please, please always feel free to step forward, please feel comfortable to, you know, say something, if something happens to you, if you see something, please feel feel comfortable doing so. My message to anyone out there who's a professional is don't wait for this kind of thing to happen in your restaurant or your bar or your Restaurant Group. Go out there. And now like your next staff meeting, take the time, you know, when when we start our bar, you know, this is going to be a big part of our staff training, go out there now. And let everybody know that they you know, that it's that everyone in your restaurant and bar finds this sort of behavior unacceptable. Let them know that you know that they are going to be taken seriously and treated with respect if they if they come forward, and just make that a part of your culture and do it now. Before it's too late. And you haven't done it. Right, man. That makes sense, right, Dave?

Yeah, absolutely. And it's also just, you know, the right thing to do. Yeah.

Anastasia, the hammer. Lopez is now here. We're talking about John Besh.

And I did not hear or we heard a little bit. All right. Well,

you know, we'll talk about it later since we already talked about it on

it on touch too, right. For real, spreading rumors, sorry. Oh, my

God. Let me know it's a different industry. But you know, look, one of the primary things at least in the in the bar and restaurant industry is a lot of people hide behind. Hide behind alcohol being it's one of the big one of the big issues, right. I mean, they blame it on alcoholism. Oh, no, not alcoholism, but they didn't they didn't mean it. They were drunk, right. No, no. Yeah. Right. Yeah. And, you know, that's just not accurate. It's not accurate. Yeah. Incorrect. You know, alcohol is not. Alcohol is not an excuse. You know, when you hit someone with a car, because you chose to get drunk and alcohol is certainly not an excuse for sexual assault under any circumstances whatsoever. Anyway, enough, enough of that for today. How you doing this dasya? Train? Oh, yeah, we mentioned to the

bad I don't want to take it

anymore. What happened? I ever had problems with the O ra a little bit. Do

you come from the other direction?

I come from Manhattan. Oh, well, it crawled through the Bedford

the from Manhattan to Brooklyn. You know, that's like a seven minute.

I'm assuming most of you have not traveled on the subway with Miss dasya. But she believes that the Metropolitan Transit Authority who is the people that run the subway, she believes that they purposely stay too long at the platform just to mess with her. They think she thinks that they can speed off somehow, like three times the rate and don't do it. Literally just to piss her off. Would you say that? So

I think that they should if there is a delay, you should stop the train. Don't crawl. Crawling makes it as infuriating.

Have you been in a stop subway with Booker? He'd rather it crawl. If it's going. It's going if it stopped? He's like, why is it stopped? Why is it stop? Is it ever going to start again? Ever? Is

there ever crawling and honking? Oh,

well, the Hawk is today it's honking because there are literally people in the tracks in a dirt are working on the freakin track and there's

people moving getting placed to place on a subway, they have

to they get those people get into the little side divots. You know what I'm talking about? Yeah, no,

I know. I know. But why can't they work at 3am 4am?

I mean, presumably they are working at both times. I mean, they all had sandwiches as we pass them slow. So you're saying Peter Kim, you're saying that working really? Peter Kim is very good. Peter Kim. Cooking is his favorite punching bag. Well known for like his nervous reaction to anything is to eat sandwiches. I think he has in like a in his pockets at all times. He has some form of sandwich. Perhaps service reaction. Yeah, yeah, he was Yeah. Any point if he sees a sandwich will pick it up like a moldy egg salad sandwich as we you know, he said about the show where every

Gala, moped Gala, sandwiches floating, we're like, Peter, why are you eating?

And even if he's just finished a sandwich, there's always that little bit of sandwich in the corner of his mouth. Like he just had a sandwich. Right? Every Stassi and I Okay, so the thing with Mr. CNI is that we're, we're not good examples. For instance, when you're filming or whatever, everyone's like, oh, we need to break for lunch because they do it for the crew and all this stuff. Everyone breaks for lunch. Everyone has lunch and when I'm like, no freakin work until it's done. It's just freakin work until it's over. And either will die or will eat eventually, right? I mean, it's, I actually don't get hungry when I'm working. When you're actually working hard. Do you get really hungry and stuff? No.

I will realize at the end of the day here that I haven't eaten right If you

I mean, let's take this as a note, if you are getting very hungry while you're working, unless you have actually starved yourself for like a whole day, you're probably a little bit bored. Right? I mean, like, I get hungry either when I'm sitting or talking or thinking about food a lot. But when you're cooking food, you're not thinking about

eventually your stomach eats itself. And then you're good. Are

you one of those people? Stasi? Are you one of those people? My my wife Jen is like this? Who, sir? No, no, no, no, no, it's not an angry person.

No, like when you don't eat? Oh, no,

she means she's very thin. She gets hypoglycemic, whatever. But my point is, is that she gets to the point where she's like, I'm not hungry anymore. You know, the, if you're waiting to go to so you go to someplace, and then it's an hour wait, and you're like, oh, we'll go somewhere else and next place is like it's a two hour wait, and then you go back in the first place, and now I'm not hungry anymore.

What happened was, is there like a biological reason for that? I mean, obviously, your stomach isn't really shrinking. Is it?

I don't know. I doesn't ever happen to me. You know, I could always either eat or not eat you know, it's it's never I've never at the point where

I could eat. It's really weird. This man is wearing a diamond engagement ring on his hand.

Why is it weird? Because he's the guy with the diamond. Is it on his engagement?

Don't gender norm that

bro? Yeah, looks like he's

traditional.

Like this mustache is gonna continue to stereotype until somebody calls in a woman I don't know I'm not I have no idea. I have no idea. But listen, I was just in as I was saying I didn't want to talk about so I got back I was in China. I was in China in the Philippines. And you were at the farm right?

Oh, you didn't go with you said you went to the farm? No, I said it was Saturday.

Well we missed the the event we go to typically every year at Deseret casellas Farm discovery farm well next year maybe if they invite us we'll talk about today not invite us now they did we were just

not what do you what do you do as far as foreign pick per shoot off the trees?

Oh my god. Can you imagine like imagine if there was a Willy Wonka with cured meats that if you're wondering

what that is, which is

the Willy Wonka. He really kind of is. I'm gonna buy him a purple hat. The Oh yeah, we're gonna do the old we were here he would totally

wear that's the grossest part of Willy Wonka with the

original Willy Wonka what's the grip the chicken had getting cut off know what the when they're in the tunnel, one bed? No, let's not the grossest parts. It's because they pee and poop in the bed because he hasn't gotten out of his bed in 20 years. That one? Yeah, I don't know, man. I think that I don't like that tunnel scene. What about you, Dave? Seen the Stasi reads too much into it?

There's just too many that That movie is just profoundly disturbing in so many ways.

Really? Because my whole kind of life is based on it. My life is based on it. I love that movie. Yeah. too disturbing. Like, what what do you find disturbing about it? The children getting mangled?

Well, that's good. That's okay. I don't know, just something about the tone of that movie never really rubbed me the right way.

Is it that weird asides that Gene Wilder makes during the entire film?

Probably.

Now I have all those weird asides. Go into my

Catholic upbringing.

You know, there's a there's a little bit of a racist knock on on Gypsies in that Tinker anyway. So we're not we're not talking about whether he wants to make too much stuff. But

we got a caller actually. Oh, really?

All right. Caller you're on the air.

Hi, this is Shawn's calling from England. Hey, how

you doing? How's England?

Yeah, it's good. Thanks. Good. So a while ago, I had a really delicious rhubarb granita at a restaurant at a nice pale pink color, and sort of clean taste of rhubarb. And it dissolves. Melted nicely in my mouth. And I'm wondering if you have any advice on replicating that experience?

Well, have you in other words, have you tried it and it's been a bad experience?

Well, I made a sort of full bass thing with stewed rhubarb, but, you know, had a bit too much sort of fibrous material. Yeah. And I think the cook tape wasn't really what I was looking for.

Well, okay, so raw rhubarb has a very particular flavor. And you either like it or you don't because it retains. Like, you know, it's it's a, I think it's oxalic acid crystals. It has a very particular flavor and kind of stringency and a little bit of a vegetal nature that gets kind of knocked off by cooking. So you could try juicing, if you have a juicer, you could use raw rhubarb which I've done I've juiced and clarified rhubarb before for drinks, but I found that remember, we used to do that styles. We just never had that Mills and I used to do that. And most people I think like it a little bit um, A little bit cooked. So I think rhubarb is also one of those things like ginger, where the taste, I think the taste change is rather dramatic from raw to cooked. And so as with ginger, I haven't done a lot of experimentation but as with ginger, you know, you might be able to get to some in between medium that's really good between the cooked and the and the raw. As for the fiber isness obviously, it's extremely fibrous. So you could like I say, juice it, in which case most of the fiber will end up in the you know, in the in the pulp that comes out of the juicer, or you could strain the product through machine while but bear in mind, you'll lose a lot, especially if it's cooked in your active expecting you'll lose an awful lot of product if you put it through through a machine Wah. If you had spins, or you could clarify, once you clarify, then you have like a clear juice then you could make you could add some pullback if you want more body to make a greeter or whatnot. The other choice you could do to bulk up the liquids about it a little bit is to dope it in with some other other juice as well. So if you did rhubarb, and then you know the classic obviously, like trite thing would be strawberry, but you know what happens to work. They melt melt rather well. And for instance, you could probably get away with some raw rhubarb flavor. If you had something to round out that kind of sharp X Oxalic note something like a strawberry with a little bit of sugar. And that'll allow you to cut the fiber down because you definitely in a melting sorbet don't want those long, thin fibers. Now, if you have a vitae prep, you can blend the EverLiving snot out of those fibers and you can probably get most of those fibers chopped into indistinguishable paste. However, it will be quite sick in which case again, you're going to want to thin it out with some juice and you know the juice of your choice like you know, whatever strawberry juice, orange juice, you know, whatever orange, probably not strawberry, something with more of a red feel. What do you think? Yeah, anyway, so Sandy this helpful. What do you say? That what was that they

lie line from the Batman movie with Jack Nicholson. He talks about rhubarb says Never rub another man's rhubarb. Still not sure what that means?

I would hope that his rhubarb is not shaped like rhubarb. That would be quite weird. Never rub another man's rhubarb. Wow. That's very strange.

And maybe it's full of jokes that as like a six year old. I just did not get.

Yeah, but also it's kind of late. Do you guys still have rhubarb over there in England?

Well, no, I was just looking to do when when it comes in season. All right.

Well, you know what, you know who loves rhubarb a lot. Is my son DAX. You know what, that this sounds like a really good. This sounds like a good application for the pacojet. I mean, I know most people don't have a pocket yet. But a pacojet is going to beat the EverLiving snot out of that rhubarb as well. Probably just make a bass and then throw the rhubarb chunks into it and just pacojet it and probably come out. Okay. But listen, anyone in the chat room? Do any raw rhubarb sorbet stuff? Dave? So far? No, no, put it out there and we'll see what happens. Yeah. chatroom, look us up. chatroom, hit me up on Cooking issues. And if I if I have, if anyone sends me some stuff, I'll like it or whatever. And then we'll we can come back and talk about it next week.

There is one quick question from the chat room. They want to know if you're going to sell low quality individual shirts on Amazon ever.

By the world. They're already there already. You can literally buy one right now. You can buy one right now. Stassi tell him how to get one

Shopify that book or index.com something like Shopify.

Let Booker index Google that.

Okay, if you go to Booker index.com For some reason, on the upper right hand corner, it just says L Qi because we are low quality individuals. And you click if you go to Booker next.com And you click L L Qi which Why would you know that that stands for Low quality individual Why would you know now you do

Google a low quality individual t shirt book or index? What do you make of them Google the

stuff you just tell them our URL book or index.com they go to it they click the thing that says L Qi or

whatever I thought these were smart listeners but

wow, I my favorite though. I have to say I really liked the Star Wars enemy equality you know, like no equality.

I thought about it last night. No, I wouldn't wear it. I

don't know. Why because two Star Wars. Yeah. To to Manly. What do you what the hell's manly about I don't

know something masculine or masculine about it? Maybe because it is Star Wars and you're like Star Wars geek man. Star Wars Star Wars geek mostly men.

You saying women don't like Star Wars?

I would say the majority is is another thing. Oh,

we take the whole Yeah.

women out there. Do you like Star Wars?

I'm sure there's some

England who's on the line. Anyway.

Yeah, no big fan.

Or Doctor Who?

Oh, come on England. He has to like the doctor. Who do you would you like to Are you one of those Doctor Who telephone booth fans?

Well, I watched it when I was a kid. But it's a bit cheesy for me.

So when I was on the airplane back from China, the turbulence was so bad. The turbulence was so so so bad that I couldn't, I couldn't even operate my phone because my mind was raised. So I had to put on a movie that I knew by heart. And so I put on Star Wars Star Wars for a new hope. Yeah, I had to put on a movie that

why didn't you just sit there with nothing? What,

like, sit there and sit there in a tube? gigging? Or was it over?

It was an hour outside of so the interesting thing is, I don't know if you know this, this is not a cricket related thing. So I'll try to keep it short. But the green line that is on the traces, the path of your aeroplane is fake. It's not your actual path. Shocker. But why not? They know what your actual path is. They just draw some sort of line. It's like, you know, it's Harold in the green crayon. They just draw a random line between the two points. Because when So, right before, I don't know where they're right before the turbulence, you know, I'm flying up and the line goes directly over North Korea, like directly. And I'm like, what? Like, why? Why would he threatening to shoot down airplanes? Why would we go?

Ask somebody like, what, who I'm gonna ask the steward.

Oh, like, you know what, of course. And then, you know, I have all these conspiracy theories in my head.

You know, what? Are you dumping chemtrails? And for

some reason, for some reason, they're not flying at the maximum altitude, like, most of my flights, that takeoff out of Hong Kong go up there hovering around, like 3030 to 34,000 feet. Like, right in the missile zone. You know, they service their missile guys in North Korea, or like, at the totally hit that I could totally hit that.

Did you find out you weren't

going? Well, because as we started getting closer, the line started moving over and over into the ocean, you know, over international waters. I'm like, Oh, they just wanted me to have a freaking heart attack. And then right when the line moved over, and so I stopped worrying about that. And like, you know, like the washing machine, kind of like where you're like back and sloshing around, like, like, like that one. And then I was like, gosh, man, because when you have 14 hours left in your flight, you know what I mean?

You're like, no, no.

How long can it last? You're like, you know, when the flights only five hours, you're like, Okay, five hour flight a minute. You don't I mean, I'm good. You know what I mean? Like a 14 hour flight and a tube, you know, that they're going to turn off the lights. You can't say anything, you're in a window seat in the very back of the back of the airplane, because you booked late. And, you know, so I put on Star Wars and it was like one of those four D rides at at Disney World. You know what I mean? Were like, and it was, you know, that you don't because you don't like Star Wars the beginning scene when when Darth Vader breaks into the rebel ship. And so I felt I felt it. I felt Yeah, yeah, when I see Threepio and RTD to are in that escape Papa Q. I was like, Hey, I get it. I get it. Oh my god. That's my trick for crappy airplane rides. Just put on something that you just didn't know by heart. That's good. Oh, you know what? I decided the drinking doesn't actually help me in these situations. Because that you try to drink as early in the morning anyway, you tried to drink to put yourself to sleep but all you are is like Buzz dehydrated and tired and freaked out. Yeah. You know? Yeah. So whatever. Like in the evening, now, I'll have a drink or whatever. Because why not? But every morning is a little bit niche. So yeah, mornings, but although you know what people believe when they go to the airport that there's no such thing as time anymore. No, but people if you go to the lounge in the morning, people are people, you know, have nose drips of Chardonnay at you know, nine in the morning. They're like, well, it's dine at night where I'm flying to. So you know what I mean? So it's

yeah, the justifications are worse than the action itself. Yeah, but I think a lot of it

is just nervousness on the plane. I think people are drinking that because they're nervous on the airplane. And I just, and I used to try to do that, but I still don't think it helps. It does. It doesn't help me anyway. Probably helped some people but it doesn't help me.

I never feel it's more for nerves.

Only if I have an aisle seat, though that I can make it to the bathroom.

If you have an aisle seat. Look, let me tell you something about aisle seats on a 14 hour flight. Well, first of all, you can't look out the window to see

what's going down. Oh, come

on. You're gonna No, no, listen.

Everyone who's afraid of flying knows that if you're at the window and you open the window and you see that you're flying over some messed up cloud you like oh, it's just a messed up class. And you can look out in the distance and see what's going on. You're like, okay, it's okay.

That doesn't help me because I like I still think oh, we're good. be catastrophic engine failure because of that cloud.

Now come on engine, it could be like, you see the sparkly night lights at night you see, like houses and it's terrible. You're like, I'm gonna fall into a house. But you

probably not you probably won't fall at all right? Yeah. But so Sasha and I are Windows he but what I can't stand is the having to get up a billion times when you're in the aisle on a 14 hour flight because you know that that person who chose the window seat enjoys paying more than they enjoy their own life. And so, you know, I'll hold it in. If I have a window seat. I'm gonna go bladder of steel. I will use my that sounds like a nightmare. I use my Chi Gong skills, which I have none. But I'll use anything that I have to force the fluids back into my bladder back into my bloodstream until my eyes turn yellow. Rather than get up.

No, no way. I can't tolerate that. It's a miracle. I made it through Blade Runner without having to go to the bathroom.

Now. I heard it was good, though. No, no good.

It looks great. And it sounded great. I'm like,

do you like the original Blade Runner?

I love the that's like my favorite movie.

I heard Rutger Hauer is not in this one. No, he's dead. Oh, he's

dead. Why do you die? Didn't you see the original Blade Runner?

No in the movies. Daddy. The Rutger Hauer is not dead. Oh, I see what he's a robot. Let me die. Get this make another one, I guess. But

then it becomes this whole like, yeah, that's the whole thing.

So I'll give you a couple things I went to when I went to China, I went to the Canton Fair, Canton Fair is the largest the largest, you know, kind of trade fair for ya stuff. And this one had like bicycles, toilets, kitchenware, power tools, and I was going to look for for our current projects, actually, you know, and for our new projects with Booker index, which obviously we're not announcing yet because they're new. We haven't done them yet. But a lot of knock off immersion. circulators. Like a lot of knock off immersion. circulators. I saw the one thing I kind of want and then I was like, Why do I want this? This is stupid case. You know how they have waffle makers. Okay, imagine a bundt cake maker, a full sized Bundt cake maker that sits on your counter and flips over so it cooks so you can get really light Ariat into the YouPorn into the bottom part of the Bundt cake thing. It starts to cook. You flip it over hits the bottom and then puffs from both sides towards the Senator. It's actually not a bad idea, because you can make I'm sure really light airy bundt cakes, and apparently you get fairly easy kind of release. But I was like, okay, when I make waffles, right? I make waffles. When I'm doing waffles. I go in and out of waffles between waffles and pancakes now because I don't have gas in my house. It's waffles, right? But I'll make like, oh, I don't know, eight waffles. Twice, eight waffles twice a week. So 16 Waffles a week for a year. Right? So that's 16 times 5050. Let's say that say I only do it 40 weeks. That's still like hundreds of waffles, right? So even for a year. A waffle iron makes sense. How many bundt cakes are you going to make? You can make if you made one a week for a year, I think it'd be worth 52 bundt cakes because remember, you have an oven you have a bundt cake pan you can cook a bundt cake pan in the oven so it's the convenience and speed plus you are giving your counter space up to this Bundt cake maker I would have totally all you all this kind of negative stuff. I would have totally bought one if they had it in 120 but it's only in 220 they don't make a 120 version of the Bundt cake maker another thing a lot of smokeless I'm putting in air quotes because nothing is smokeless Grilling with kind of those kind of quartz lamps and then like weird things so they had a vertical lot of vertical rotisseries for small things like hotdogs corn and shrimp vertical in glass cylinder so a lot of that saw a lot of what's the word I'm looking for to what's the word when you kill the bacteria on the surface of on the surface of vegetables when you call it disinfecting. Yeah. For for fresh veg. Yeah, with ozone a lot a lot. A lot of knock off ozone things a lot of knockoff blenders a lot of knockoffs of knockoff vacuum machines but who uses knockoff kitchen equipment? No one in the United States that I know of. There's no even venue for it when you go on Amazon. You can't buy they're not on Alibaba when you know, but they must be selling either to an Asian market that I don't know. Or to the European market that I don't know. Or they're there. They're making the actual name brands but the problem is, is that there's like three or four or five different factories all making the same knockoff very weird. Very strange kind of a situation. You're answering another call? Sure caller you're on the air. Mistakes. Hey, what's up? I'm so glad you finally got your spins off.

Double spins all it's a miracle.

Thank you. Is it working for you?

Oh yeah, good. Fantastic kid, my kid. My kid loves the cleric.

Nice, nice delicious stuff, especially carbonated means just tastes good we can do. So well. You got what you got for me. What's the question?

I was actually calling in for the guy who was the guy who called the last time we had a show who made the sourdough bread that wasn't getting enough lifts. Sure, yeah. You can either do, you can either do more folds, right? Well, or you can just put like a tiny amount of commercial use in it.

So for those who don't know what we're talking about, the caller called in and said that the sourdough bread wasn't getting enough rise. He was using quite a bit, I think of a relatively old sourdoughs. So when Matt's talking about folds, he's talking about times doubling the old starter before you use it as fresh, correct. That's what you mean. Right? Yeah. Yeah, that's good advice. I think, you know, see you want. I mean, if you want to go pure with no commercial use, obviously, if you go commercial yeast, you're reducing the starter load, and that's reducing the acidity, but I think it all goes down to the amount of flour that's, you know, lost its ability to hold gas because it's either been eaten, or, or it's too acidic, or some combination of it's been eaten and it's too acidic. You know what I mean? I think,

probably. Yeah, I mean, if he's not a purist, if he you know, if he's not like an absolute purakh, about using the lavande culture, then like two grams of yeasts like a point like point 2%, by way, sort of after the autolyzed should be fine.

Thank you. Do you have a copy of the Modernist Cuisine bread book yet?

No, no, that's not on my price range. I bought a spindle instead.

Net? Well, hey, thank you. Um,

you know what, you can listen to the modernist bread crumbs mini series for free, though, on heritage Radio network.org.

Yeah. But all over that. Are they busting on any recipes in that?

No, not yet. Yeah, TBD.

I need to get my hands on a copy that said of that books I actually interested in because I know less about that. And I knew about the subjects in the original Modernist Cuisine stuff. So I'm kind of, you know, this is weird to say, but I'm actually super interested to look at it. And then when able to set the museum I only had like, five seconds to look at it. And every you know, everyone else was, you know, had their grubby little paws over it. So I couldn't read it out of the museum. No, no. Anyways. Alright, man, you got any questions for us here? Just giving us?

I just want I just wanted to weigh in for Dan. And from Seattle.

Nice. Super. All right. Well, anyway, keep us posted on stuff you have with the spins. Oh, maybe I'll see you next time. I'm optimistic. That sounds good. So that's what I did in China. I saw some cool holographic displays, but it's not cooking related. So I won't talk about it. Now. Everyone wants to know what you ate there. In China, yeah. In China. I didn't have to have anything super spooktacular in China that I've never had before. I'm gonna give myself 30 seconds, not even 30 seconds.

He wants to know but cakes was among the things you ate blood cakes. And I was I thought that was maybe a reference to an old joke.

I don't know maybe. I don't know. But case

checking the archives

check the archives for bookcase. But I but I will say this, I will just put it this way. So when I went to the Philippines, I was in the Philippines for a day. And I was the guest of the Shangri La Hotel in in Manila and the fort and I did a masterclass there. And then afterwards, the you know, the guys from the curator bar in in Manila took me out on the on the town late night because I had a 5am flight. So basically, we went around Manila until two and then gotten a cab to go to the airport. And one of the things that they got me was ballots, I finally had balut ballute is the Philippine Filipino egg. That is the day before it hatches, they boil it, and then you eat the chicken fetus. It's a well known thing that was it. So it was fine. I thought it tasted fine. I mean, what you do is you cracked the top of the egg you put salt in it, you suck out the juices I have videos of it. But you know it's kind of horrifying for people so my wife looked at it she's like That's horrifying. Never show anyone that video ever again. So you suck out the you suck out the juices like and then you break it open and you have there's this like weird calcified blob where all the waste from the growing bird goes it's hard and you throw it at calcified blob and you eat the little Chiclet ball thing that's leftover and I have to say it tastes pretty good. It's it's it tastes like a mixture of chicken soup. A egg and like giblet stuff. Yeah. And so

what's worse watching you eat that or watching you eat Woodcock

I know you love the word Woodcock watching you eat Woodcock. So watching me eat Woodcock is much more horrific because the blood particles were hitting you in the face. I mean, the problem with the Woodcock was you were getting hit in the face with the blood particles, the goopy, the goopy, totally decayed because they'd hung the Woodcock until it was nice and stinky high as they put it in England. And then, yes, spitting those, you know, as you break the bones are crunchy, well, I can see it like, like, it's like, it's like you were at a dentist's office. And like Woodcock was flying out of my mouth and like hitting him in the face. It was nasty,

there is a good time to take a break. Anyway, let

me finish. Okay, so for those of you out there who are interested in ballute, but don't want to taste it, they do it or taste it, the closest thing I can say if you want to mimic the flavor of ballute is pressure cooked eggs. So if you do you know, this is my standard kind of pressure cooked egg, which is you take regular egg, you put it in water, you bring it up to a simmer, you simmer it for a couple of minutes to set it, you put it in a closed a closed lid on the pressure cooker, take it up to 15 psi, which is second ring, or I don't know what that is in bar, it's like, what two, it's like 1000, extra millibar. So you know, 2000 Total depends how you measure Anyway, do that for an hour, let the pressure come down naturally. And when you open it, the eggs will be brown. And the flavor of those eggs with salt is very, very similar to the flavor of Ballard The only difference is that it's not going to be juicy, have that soupy thing. So if you serve that with a little bit of chicken stock, you will have almost a dead ringer for the flavor of valor. And by the way, for those of you that are wondering, do the feathers get stuck in your teeth? No. Are the bones incredibly crunchy? No. So you know you're looking at a fairly accurate flavor representation of what's going on. Should you try to do that should you try to do a less horrifying looking at easier to produce balut anyway, back in a minute with more cooking issues.

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Alright, so Anastasia, I have a problem in that we have so many old questions that I can't remember which ones we answered, I think we should send Dave. I'll send Dave like earlier rather than later a list and we'll see if we can get someone to figure out which ones I've answered. So they don't double answer the questions. Does that make sense? Right? Do I have to do that? What am I? Are you the one that can search the archives? I can't search the archives.

I can't just like search by I would have to sit down and listen to every show. I know.

Is there someone who there's got to be someone who knows. No. You guys, how am I going to know whether I've answered the question? I can't remember whether I ate breakfast in the morning. I can't remember anything. People ask me questions all the time. Dave, how can you not know what you're going to do tonight? I'm like, because that's tonight, like I might not be alive

then you have a list of questions. Why don't you like check off? Which ones you've answered?

How do I how am I gonna do that on my phone. I don't have like a remarkable tablet. I should print that what I should do is print the questions. And then if I printed the questions, I could check them off. And then we can circle the ones that we don't do.

So going backwards in technology is the solution.

Oh, I mean look who you're looking at Excel Excel my but how am I gonna sit there and check it off? Hey, easy for everyone else to say, you know, me, you know, I'm the one who has to sit here on my phone and read these questions. You know,

you should have a contest for chat room or for the listeners like you know, go back dig back through the archives on your own time. Yeah, and then I don't know give them a shirt.

Give them my shirt of their choice.

Well, the aforementioned enemy of quality shirt seems to be a hot item.

They can't have a heritage radio shirt if they want to hear it. Oh, sure. They got one of those too. Yeah. Which one that sleeveless? I can't wear sleeveless shirts. Who do you know that wear sleeveless shirts?

Well, we're in Bushwick. So

but Anastasia What do you think I like the weird one with like the the regular show graphic on it the weird like 80 pseudo 80s graphic but Anastasia doesn't like to simulate his graphic because I don't get it. What do you list again? It's a it's a pseudo 80s graphic trying to get someone to prom people.

We're not even saying that you can if you if you want to state the question, and then they will respond whether or not it's been answered but

was call and response. But look, I'll try to remember which one. I try to remember, you know, we can put them up. We can. That's it. We could put it up on the chat room is a chat room only exist when we're here?

Well, no, no. So I'll tell you why they only exist when you're on the air though.

I'm making a deal, Dave. Here's what we'll do. Next week at the beginning of the show, we'll post the questions. Right. And then people can say which ones we've answered. Sure. Sounds great. All right. All right. So we'll do some new questions. Now. This way, I know I haven't answered them. I've been interesting thing years. I don't actually have answers for them so we can just talk about them. Alex from Toronto writes in dear Dave, Dave, Anastasia, I've been contemplating buying a half cow pig and wondered if you had any suggestions for how to ask the book. How to ask the butcher to break the meat down. I'm hoping to get as little ground meat and sausage as possible. And as many large cuts of meat as possible. Traditional butchery is optimized for bone in cuts and seemingly wastes a lot of meat that can be cooked deliciously in a circulator. Has anyone developed alternate ways of breaking down animals that avoid this waste is so any advice on how I could communicate this request to a butcher who is not familiar with it would be appreciated? Thanks, Alex. Well, I mean, one thing I will say is that you can definitely do a lot of Bonin cuts in the circulator. So, you know, all traditional cuts of meat can be done in a circular but I think this is a really interesting question. I think this is the kind of question that we should perhaps like, defer and re ask, although I have no way to remember when we're because we're trying to set up aren't we Dave, our meat, our meat show, like meat curing all that. I mean, and butchery goes a lot with that. What do you think?