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.

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.

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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.

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Hello, and welcome to cooking issues. This is Dave Arnold, your host of cookies coming to you live on the heritage Radio Network every Tuesday from roughly 12 to roughly 1245 from Roberta's pizzeria in Bushwick, Brooklyn. joined as usual with Anastasia the hammer Lopez Hey, doing stars Good. Good. Yeah. Tell him why you're good. Cuz he got really freaked out. Oh, all right. Well, we'll get to that. We got Dave in the booth. How you doing? I'm good. Yeah. How are you doing? All right. All right. And before I say we have some special guests, but call in all of your cooking or other kind of any kind of question, really, Anastasia? Do we really care? What kind of any issue any issue? So we're going beyond just straight cooking issues, and we're just any issues, call issues, issues, call into questions. 27184972128. That's 718-497-2128. And I guess it's been kind of a rough week for a lot of the countries who started out just you know, our thoughts are going out to everyone who's been, you know, hit either by Harvey or Irma, or any one of the other things that's going on right now. But we have two guests longtime recurring guest to get Paul pote. Adams from what do you got now? What are you doing now? Cooks illustrator email? I don't read my emails. No. Can you give me his email address? I don't read. Oh, that's not I didn't give his full human. So you're at Cook's Illustrated now full time. Yeah. Are you an illustrated cook full time? Do you live in Boston now?

No. I live in Queens.

Let me ask you a question, Paul. Any question? Okay, so I have the entire first several years of cooks illustrated going back to 1993, which is when it started well, and some of the original cooks illustrated recipes from 1993. Like for instance, their muffin recipe still I use that muffin recipe. It's a good muffin recipe. Yeah. Here's what I don't like about cooks illustrated. They're always like the best this the best that you can't say anything's the best anything. It's like It's like here's a path like but here's the path.

Have you had better muffins.

I haven't really tried I was like going it's the best. I was like these muffins are good enough. It's the best but then how do they then then like here's the thing if you We've been reading it since 1993. They'll come back like 20 years later and they'll write the best and it's a different recipe like Campos before you can true or you have to check the date. So it's no bests. Now, you just say yes. Just say here's an interesting take on what the journey to muffin hood looks like. First of all, better muffin.

Any proceeding muffin.

Do you like muffins? No. What the hell's wrong with you? The Stasi like Well, before we get into this, we also have Lauren wrestler, who is partner in the empire Yan empire, formerly pastry chef at the MPN empire. But now just general empresario and wizard how're you doing? I'm lovely. Yeah. And and this is awesome. Because this is for the first time in a long time it is take your kid to work life but kids but not mine this time. So who do we got here?

You got Jackson, who's two and a half years old a

Jackson. That's a good age.

Stay that way. On his second day of school. Oh, super exciting. Yeah. Nice. And we have Parker, who is three months old.

She's he's got a question for you. He's gonna ask a pastry related question. Alright, so what do you got going on? What's what's going on? What's shakin, what's interesting.

All right, well, um, you know, I've had two kids. So that takes a bit of a toll on working the line in a in a restaurant. I bet. So pretty much once I was pregnant enough with Jackson and more of an inconvenience in the kitchen than a help. I kind of been on a little retirement. But doing cakes on the side, you know, helping out friends with birthday parties. And then it just so happened that of cake was Instagrammed by DJ Natalie from Baby DJ school in Brooklyn, and then all of a sudden a few of her clients were reaching out to me via Instagram. Oh, I want that cake too. I want that cake too. So kind of spiraled into a little side business of kids birthday cakes. And

so like like first a couple of things. What's baby DJ? What is

baby? That was my question. Yeah, it's it's actually a quite a phenomenon and Williamsburg really cool young lady named Natalie started this group. She just teaches kids anywhere from taught like infants to young toddlers, I think to four years old or something like that. How to DJ played with DJ scratch. She has like all these different you know, equipment that she brings with her to other someone's house with if they're hosting it or if they come to her apartment where she hosted as well. She even did it in McCarren park a couple summers ago.

Please tell me they're like rocking like the Technics platters with Wiggles on it with the witness, please.

Oh, it's actually like she has old school records like things that you I've never even heard of. But

it's not like one little dogs, you

know, but she like, was it? I think she played Oh, she actually played you down with opp the other day one time and I was like, Should we be playing that for chilled? Well,

I've noticed that a a kids don't understand what that means. And for some reason over the past five years when I was when it was actually relatively current when I was in high school college. Like it would get played, but like it wouldn't get played at weddings now every wedding Plaza and I saw I was at a wedding for a friend of mine a couple of weeks ago. And they literally they played opp not really appropriate for a wedding. And for those you that don't know what this sounds bad, not a family show. Well, some people say it stands for Property Anastasia, but then the but then the minister was freaking getting down to it. No freaking minister

was like, was like other people's,

you know, it depends. It can be but he has no idea what it means. The thing is, it's gender neutral because it can hurt is because they both they both start with P Yeah. Well, or certain euphemisms for them both start with pay. Yes. Yeah. Anyway, so the point is, but that's one of those like now it's like a wedding standard. Which I had no idea like, why would you play that

when I've been noticing every wedding I've been to this year the DJ is a baby

I think this all goes back to Natalie. So now Okay, so what style of first of all is this? Like? Is this like intentionally rich people's cakes?

Um, well no, I mean like it I kind of charge as as as detailed as they need it to be so I don't even have like a set pricing yet I'm still working on that but uh, like one party I did was actually for a woman for one woman who had two boys and so I had basically this this cake that on top of it. There's a rectangular smash cake, which was a smash cake. Oh, for for first birthdays. What is this? The kid gets their own individual little cake that they can destroy and get all over themselves and just thinking about that makes me queasy. But because then you know you're not ruining everyone else's

nothing But you know, what was there on top though, so I have mangled particles Oh,

because so what, what I do is I have the regular cake, which is like maybe a big rectangle, and then the rectangle, a smaller rectangle on top, which is the DJ booth. I cover that in like fondant. And then I make a little gumpaste avatar that is similar looking to the child. Nice and they're like with headphones on

like cereal may not like 3d printed your child's hair,

you know, and they're standing up like spinning. And and then when it comes time to serve the cake, I just take off the DJ booth. Give that to the individual birthday kid. And then everyone else gets clean cake. That's not

nice, not mangled. Yeah, no one really wants that mangled cake. Although the fondant a nice touch because you can brush off most disgusting things. i By the way, I'm this guy. I love actual fondant. I like I like it with the person with the almond paste underneath like old school stuff. Yeah. I love that. Yeah, I absolutely love it. And you know what? I don't like butter cream. But apparently I'm the only guy I mean, like, I'm not afraid to grease. You know what I mean? So I don't know why I'm not a huge buttercream fan, but I'm just not but there are different

styles of butter cream that yes, there's that whole literally butter, powdered sugar and vanilla extract. But then there's also what I do as an Italian Marang buttercream. White butter green.

I would actually you know what I love? Like okay, so I like fond on icing. I love that even though you can't do it on this kind of cakes. It doesn't last I like the old school straight up Marang eyes. Those are delicious. I like cream cheese icing on carrot cake. I like it like that. Do you like the crunchy coconut German chocolate cake icing stuff?

I've always loved German chocolate cake really? I do. Just I've that's like one of my one of my favorites.

Really? Paul Where are you standing on this? I like it. I imagine this is the thing that Stasi does not like

you like it? C'est la girls unite.

Wow That's crazy. That's crazy. Like that's like right up it's got like little things in it and Stasi hate central little things.

statues and coconut or and pistachios, pecans and coconut usually

you hate pecan pie, right? So like, Okay, I don't either. Alright, St. Paul. Love it. There you go. Okay, actually

born in the same hospital. Oh, come on, like a month apart from each other.

We found out because she was listening the same music that they played in LA. What does that mean? I don't know. Like a certain area. What like Sublime? Possibly deeper Yeah, like obscure.

Sublime. Like literally like if you take its name at face value.

I think you actually even said also that you I was talking to someone and I said like a word or something and you're like, Wait, that's my area. Yeah, like Covina you're also from Covina. I was technically born in our kill in LA Kenyatta. I don't know what that means. Is that good or bad? No, it's that's the town. But uh I grew up in Arcadia, California.

Also, is that good or bad? Now, it just it just is it just the fact the case? So like there's a long going thing with cakes in my mind. Maybe I'm just because I like to. I like to like create fights in my mind. You know what I mean? between groups of people. So the fight that I have in my mind is the like the image cake the cake as like object and then the cake as flavorful thing that I eat. Right? Do you see a Do you think that's a real dichotomy and be where do you stand on that?

I always and my husband is very much this way to is flavors. The first thing you have to have a good a good cake that's nice and moist. That's, I mean, doesn't matter what it looks like at the end. If it tastes great.

Maybe she mentioned her husband as Alex Tupac. And just to let you know if if you said something tasted good and it wasn't it was low quality. He might I'm not saying he would punch you but he wouldn't be he's not he doesn't help that stare you Yeah, he doesn't enjoy things that he thinks are bad. We say it's accurate.

doesn't enjoy things he thinks are bad

words. He doesn't like he can't like let things slide someone

that's sort of just like you Yes,

I know. We're different about it though. I mean, like he's really like I feel like I've seen him I don't know him that well. But I feel like I've seen him be kind of like deeply emotionally hurt by a low quality dish. Yeah, you know what I mean? Well other people's acceptance of a low quality dish

shouldn't say but at the same time at home he'll like eat a man a sandwich you know,

man is is delicious. It's a good product

we'd actually talked about instead of him having a man cave having a man needs cake. Oh,

I like that. Man is cave. I'm not gonna I'm gonna I'm not gonna give too much out but you know I'm working on a new new bar right now and we will have a mayonnaise program. Well, my goodness, we're gonna have a mandate. We won't call it out. But like we're gonna have a wide variety of mayonnaise is I have found that many is delicious and for those people who do not enjoy mayonnaise, I'm not saying you have to have mayonnaise on a french fry. But if you don't like mayonnaise on a French franc to grow up, just grow up, you know what I mean? It's like, it tastes good. It does. It tastes good. You know not like when I was a kid I would put now this is bad. I would put mayonnaise on hotdogs and I was a kid. Why is that bad? Because you're supposed to put mustard on a freaking

Well, yeah, there's those diehards that only mustard or mustard and relish maybe

mustard in crowd? Oh, yes. I'm a mustard and crowd fellow.

I was the kid who put mustard and ketchup on my hot dog. So yeah,

I did that. Sometimes when I was a kid, I sometimes would put all three. But let me tell you something about bad sauerkraut. I feel that the average American hasn't had I'm sure the listeners hear otherwise. But the average American has not had good sauerkraut. The sauerkraut that you buy that's been like, like, like preserved and stabilized. And whatever the hell they'll say Dude, no offense to the subreddit Corporation, but they're like SACCOs sauerkraut that the average person is buying in a supermarket. It's garbage compared to real sauerkraut. I mean is straight up garbage. It's not even the same product. It doesn't taste the same. It's like it's not right

now. The sauerkraut we make it our house. It stinks up the entire fridge basically.

Yeah. But that's what you that's what you want. That's what you Okay, so back to the case. The cakes. Yeah.

So flavor, of course, is the first thing. I'm personally not a fan of too much. Gum paste and fondant as more so then the cake like, you know, you see all those things where it's like they have these beautiful sculpture esque cakes and stuff. But it's like 75% fondant or gumpaste and restructure just for looks just for like the looks. And to me that's I mean it. Yeah, it's art and all but the kids if it's for a kid's party, they want the cake. I mean, unless you have a sheet cake in the back, which I'm totally

down you are down with that. So you're down with like, down with like the cake as like a hat. It's almost like an Easter bonnet. And then you have like a sheet cake in the back.

I never thought it was but then when I lived in Chicago for a year, I was working at a bakery bittersweet. It's called bittersweet. And we were all about making these faux cakes that you know are made of Styrofoam, and they're just decorated. And it didn't just have one little wedge cut out that you insert real cake so that the bride and groom can do that. Yeah,

whatever marks on that. That's creepy. It's creepy, though. But it's

no because then in the back everyone has not fondant covered. delicious cake. Okay, okay, they

reuse that cake. That's what's creepy. So so no, you don't read? Maybe you didn't know. The wedge? Come Come on. Yeah. Basically have like a plywood Styrofoam cake. And then they just insert the fake wedge for the cut and the face mash. I do not believe in the face mash people. Does anyone here believe in the face smash

each other the first time

and then you're like, Oh, oops. And you shove it in their face? No, no. Good. And the no good. And by the the thing is, is it like I've heard that you like read the people reuse the

blank. I've never ever heard that because I'd be like it's fake. Because

once people get divorced or not they stick with the marriage. Because I don't want a cake that has a bad record. No,

no, because why would you pick like the bakery wouldn't go back and pick it up. Like once you drop off a cake that's That's it? You never see those people again. Oh, I was

thinking because I associated with like big houses that do weddings like where they had like three weddings a day and they're just cranking Lankenau Oh no, I'm talking about now. You've been like It's like It's like wedding now you know I mean, wedding machines

I've noticed because you can also do that because the cake of folk cake is our is completely covered in fondant. And then once a slice is taken out you have

making air quotes people What about the top three layers?

You know, I when I've done wedding cakes, like I actually my husband and I never did that whole ceremonial eat your one year anniversary cake that's been in the freezer.

My cousin ate my cousin went into my aunt and uncle's house and took it and ate it.

Oh, yours. Yeah. Oh, really? Yeah, I'm

not gonna call him out on it. Well,

but my mom actually did save that top layer for us to have that ceremonial thing. And we never did it. And I think just last year, she finally threw it out. Or maybe this this past year. She just threw it out for 10 years to see, you know, we've been married for 10 years. I'm not going to eat. It's been frozen. Yeah, frostbite. Might as well look an ice cube.

I mean, but yeah, but you know, for tradition, I would look an ice cube. I'm the guy who might. One of my greatest desires in life is to cook a woolly mammoth as it gets pitched out of the permafrost in Siberia because of global warming all time life goals, people. If you know anyone in Siberia who has access to any sort of woolly mammoth, it's just starting to come out of the ice so it's still frozen. You know, it's a mirror 12,000 years old. That'll be sweet. Would you meet that, Paul? Yeah, that'd be great. You know, Paul has been on the vomit comment. You familiar with the vomit comment? So the Parkers apparently familiar familiar with the vomit comment with the So, vana comment is what they use to train astronauts to they allow. And so what they do is, is they fly parabolic trajectory so that you feel weightless when you're there. And then I was like, well, maybe we could serve food on the vomit comet as part of the Museum of food and drink kind of thing. But then Peter was like, it's called the vomit comet. You can't serve food on something where half the people are projected to vomit. Did you eat food on the vomit comment? I didn't, but I would have I certainly wouldn't. I don't think they would allow that stuff on the plane. Would they? Would they allow you to bring like a Capri Sun pouch on the on the vomit comment? Definitely, if you're paying to you vomit on the vomit comment, only one person vomited out of how many out of at least 45 people Interesting fact for you vomit common folks out there. You actually go weightless on the upper trajectory, which I didn't realize I was. Alright, so So we're talking about cakes. So what's your favorite cakes? And what are kids like these days? Do you like you said you'd like she cakes. I understand. It's like it's it's the best, like icing to cake ratio, and it's the best Bake Off. In other words, like you're only if you mess up, you're only messing up the edges and the vast majority of your sheet cake is okay. There's something not as enjoyable about the square block of cake as the sweet sweet wedge of like good old fashioned American cake.

But I still double I still do a layer with a with a sheet cake. So it's it's you still get a good good good in

so it's not like it's not like intimate. Intimate is aluminum foil.

Oh, no, no. No, I like to do a again it I don't do that for kids. So much. But yeah.

She doesn't like the wall. They're

doing their best. Sorry.

So like, what's your favorite flavor there for the for the kids. What are they were kids. I love chocolate.

You know, I do serve devil's food to kids and tell the parents that there is espresso powder in there. So he's there.

Oh, yeah. You ever have kids running around and pooping all over everything.

I drop off a cake and leaves

and they drop it off. So funny story. A friend of mine who wants babysat a small Chihuahua. Not things that Chihuahua should not have chocolate, and coffee. And this dog got into a couple chocolate covered espresso beans. And apparently it was jumping. I don't know Chihuahua. Apparently the dog was jumping into the air and then projectile pooping onto the wall. Wow. And so now like I have this image. I don't know like maybe like Armadillo jumping height. Yeah How armadillos bounce. Like in my mind is this chihuahuas like boiling, boiling, spoiling, spoiling, like all over the wall. That's my image. Sounds amazing. I know. But it's not really safe to do to the very small amount of traffic can throw a dog for you know, a pretty bad loop. Oh, yeah. What about carrot cake? That was my wedding cake. I love carrot cake as my favorite.

I don't like it with raisins in it. Like in general. I don't like raisins in cake. Yeah. At all. No.

Do you enjoy raisin cinnamon bread?

Yeah. But But yeah, for some reason, I don't know because the promise is much fluffier and finer on a carrot cake. And then you've got this raisin that just it bites too much with me.

Do you like panettone?

Toasted like a slice? Not? Not like just straight cut from the cake

because of the fruit? I think so. Do you like dense things like fruit cake?

You know, I honestly don't know that I've had or legit fruit. I really don't know that. I

have Paul fruitcake. It's good.

Real ones. Why? Because you're just supposed to. It's a gummy dense block of sugar. You buy it this year and next year. The cake of record is Klaxons. Yeah, but I don't know whether or not anyway. Okay, let's get the answers and questions you ever made. Buckwheat? galettes Yeah. You think you're crazy? Like crazy, but they're made a buck. Yeah. So anyway, I have a question. So we get to the questions. Sure. Paul, do you have any Cook's Illustrated stuff? You ever worked on cribs?

Never worked on grapes. I make buckwheat pancakes. Yeah, but

you cheat. You add regular flour to it. Right? Are you okay? Yeah. Okay, well, that's the whole point of this freaking question. So like, the thing is, is okay, first of all, I would have this is from Who's this from this from Caleb. I would have tested these recipes myself, except for I have no gas in my building. These idiots. I don't know there is maybe they're good people. Maybe they're good people and in the end, so you don't know you can be you can be an idiot and be a good person. You don't I mean, they broke through the gas line while they were working on our building. And now the whole building is out of gas. And they're like, I was like, Okay, so like you're gonna fix it like Tamara, and they're like, Will Uh, well, the permitting is going to take like six weeks, the permitting is going to take six weeks now people, I don't know if you know this, we live in New York City here, we pay a buttload of taxes to live in this freaking city. If an entire building with like 500 people in it like is not on, like has no gas, maybe you could expedite the freakin permit because you know, it's just some person sitting in a room somewhere going you know what I mean? So it's like, why can't they just like accelerate that for all the people that are there? You know what I mean? It's not like, I'm trying to get a gas permit for a building that is like being built in three months. And you're like, is he needed a permit? Now? Why did he ask for it six weeks ago, you know, there's like, the thing just broke, like emergency permit. And there are people living there. Yeah. And you know what, like, sure, like, you know, like, I can go like go out or in fact, I have a really nice induction burner, so I can cook without it. You know what I mean? But there's plenty of people who can't afford to necessarily eat out every night who like rely on their desk, because it's not like we have you know, a lot of electricity our apartments because New York city departments one of the reasons we don't often have like electric ovens or this kind of stuff is just because we don't have a big enough electric service into our units to be able to do it. But what of six weeks anyways, so I was so Caleb, I couldn't actually test this. Also, you know, I used to have a real crate maker cramp was a real grandpa's crate maker gas. Wait, what? It's that big thing, right? Yeah, I don't have it hooked up right now. I hooked up at the old place. I'm gonna get hooked up again, Dax missus, I love it more than almost any other piece of hot side equipment. Because it just screams like a mother. It's so much better than any electric crate maker I've ever used. Or any whiskey. Everyone's like, I make great cakes on my stove with my crepe pan. I'm like, No, you don't you know what I mean? I'm like, like a real like me. You do? I'm not saying your crepes are bad. But if you like the actual like giant French style street crazy.

Do you have that big wooden dowel thing to replant? Yes,

I love the rep left. So the replant looks like a squeegee. Like Like, like a slick like if you're driving down the Bruckner and there's traffic and someone comes with a squeegee. It's like that, but made of wood. Where did you get this great maker, I went to France, I was on the street. And I had a crepe. And I was like, Oh, this is the piece of equipment you need to do this. The stuff we have in the United States is garbage. And at that time, this was you know, like, like two decades ago or something you couldn't really get. You know, you couldn't maybe you could get them here but they were really really expensive. But like cramp the actual brand grandpa's wasn't really brought in here yet. And so I was like I'm just gonna buy one put it in my backpack and it's heavy because it's like heavy heavy and I scrubbed around Europe with this giant crate maker and you know what worth it. Totally worth it amazing piece of equipment. It has so many spider arms of gas underneath. It's so easy. And when you flip the cast iron piece over the top that has like a bunch of fins to spread out the gas flame. So that's really even, and it can scream, scream, scream, scream, scream. So the here's the thing about crazy thing about crepes when you're making regular crates, we're about to go into this question in a minute, is recovery time, right? So people are using a little stove, and then you're putting a crepe on, you're like, well, the crepes not that big. So what kind of it's it can't be that big of a deal to cook it but you're covering the entire surface of your cooking area with wet and when you cook the cover, the entire surface of your cooking area is wet, and you need it to be like a relatively even shade of brown from the middle to the outside. And you're using a regular stove, you're hosed. You're, you're ruined, unless you have like a giant thing. So the answer is is that these people who are making their awesome crepes at home have to make it into relatively small pans. Like that's the answer. You know what I'm saying? Or if you but you know, if you maybe if you had like an accurate steam would be the ultimate thing to make crepes on but no one actually steam does not make a crate maker but I guess you could make it in their regular square griddle. Because that you know, accurate steam stars. That's the company that what they do is they literally have a double walled stainless like sandwich when they heat the steam up on the inside to such a high pressure that it actually can cook pancakes but the cool thing is, they have such high pressure that it can cook pancakes up at like you know 353 60 It's amazing every one of those Lorand amazing

like I think I had we had one in culinary school but yeah

see that's what they do it culinary school like companies are like they're like crack dealers give you your first Hate Free and culinary school and then you're like oh, that was awesome when I was using that and then you want to buy one in your in your restaurant. But apparently it did not work but anyway, it

should send you one day. That'd be nice every time I'm on the air with you your name check US team really?

Maybe he says something about you Paul makes me think of Accu steam they

don't they do have a deep fryer to ah

they maybe they make fryer I don't know like I'm buying What really? Yeah, that would be sick. But like I'm like, no like right now like we're probably going to get to see that for the new place for old 3d printer. giant one. Stasis now is bringing up old bad memories.

I thought I did buy it. You just have to deliver it.

Okay, anyway, so back to where we talking about cakes, Grace buckwheat crepes. So anyway, so the deal with a crepe is is that standard crepe batter is like relatively fluid like one to one or similar with eggs and milk. Milk flour, like similar one to one eggs, whatever I saw my little sugar monkey note or whatever, and everyone has that. Yeah, whatever. I had a little bit I'm sure I'm a bad human but whatever. I add vanilla flavor to. Yeah, I have no flavor and occasionally like a hit of Latour and or and or Sherry because because you know why? Because it's my freakin house and I can do what I want

to do you do the grammar new kind of thing.

I've never know. It's just so much money. You know what I need to actually flame it out anyway, it's what like, and yeah, you know, I hate to say this because like, you never know where your breads going to be buttered. Next, speaking of bread buttered, I was at Kansas City. And we could talk about like their texas toast machine and the auto buttering they have you seen these machines, these toasters, and they use the top of the toaster, they have a role in it that goes through the butter, and it's just basically like a steamroller of butter. And it's just like, it's just like, I'm looking at it. And like my mind is going back to the 1970s, they had this advertisement for cheese, where they're like hanker for a Hunka slab, a slice of chunka hanker for a hunk of cheese, and they say, look, a wagon wheel, because they want you to eat cheese in the form of a wagon wheel, because I think kids will like it. And so I'm sitting here in Kansas City. And this is a complete non sequitur, vibrations going wagon wheel, butter wagon wheel, but I'm looking at it, I'm watching the toast, go in, toast by toast by toast by toast by toast. And I'm pretty sure that there's something in there for me with a Texas Toast steamed cheese combo. It's going to be free, and that's going to be the money in the bank right there. That's going to be the money anyways.

So let's take a call. Okay, then

we'll get the buckwheat crepes after it. Oh, they're gone. Alright, so couldn't wait. When you get them when you get them back. This let me know we'll do it. But But back to Chris. So the trick with Graves is you make that batter, you beat it up, and then you let it you let it sit for a long time you strain out the lumps you get rid of the bubbles bubbles are your enemy. Because they pop and mess up your they mess up your rap planning action. And if you have any, on hydrated particles of flour at all, they just tear through your crate when you're working right. The other thing about crepes is that the you're better off making the batter, letting it hydrate and then thicker than you need, letting it hydrate 100% For as long as you want, and then thinning it to exactly the right consistency beforehand. So that it's right. So so anyway, so that's a regular crepe, but regular crepes are relatively easy to work with. If you follow those simple instructions. You you take your ladle Legal Group, you put it onto your crate maker, and you just take it up flat and you drop it down and you gently wipe it in a circular motion. The crate gets large, it gets beautiful. You see it get brown, you flip it over, maybe you paste it with butter or spray with Pam or whatever the hell you do. I don't know what you do with your house. You flip it over, you take it off. And then you know the thing is, what do you think about reheating the craze? What do you think about people like making the stack and then reheating it? As opposed to just making them? They're better when they're just made?

They absolutely yeah. I mean, I'm not gonna lie and say that that's never happened, you know, and I'll eat them and everything like that. But yeah, and honestly, I kind of think you only really noticed if you did it side to side, like side by side. Like if you had them fresh earlier that morning and then later on that day, you reheat them. Yeah, you're like, Okay, it's not as good. But if they didn't, you know, right.

Okay, how about this one? Best crepe best dosa?

Where do I find them?

No, no, no, like, what would you eat right now?

Right now crepe, I would say because I haven't had a crepe in probably two years. Paul.

I read 10 doses

while you were still trying. Yeah. Yeah. anastasis I don't like either crap on you. So am I right or no? Yeah, that makes sense. Okay, so let's get to the actual question that Chris Buck. You know what? The secret I think is like is first of all, like, the interesting thing about doses is doses and the reason I bring them up is unlike a standard crepe. They are a gluten free recipe and they rely on the natural hydrocolloids in the doll to create their texture. And they use a mixture of doll like so you have like an era doll and like rice, and then like, but like there's one place out in Queens. They're like our secret is we add a little bit of China chickpea to it and that That's how they get their texture and how to say their stuff is pretty on point. But what's interesting about the again the reason I bring those up is because dosa does have that crispy texture and it is a gluten free kind of a situation. And so like you look at those technology payments, let's see what let's see what problems Caleb is having with with gulets aka buckwheat crepes. Part of my perfect Sunday morning involves a big batch of crepes with various accompany mints both sweet butter, lemon sugar, and savory egg and Greer who I like myself every year even a Stasi likes ourselves and grew year. Yeah, hell yeah. I do what I like I like cheese steak with career. Yeah, it's good. Good.

Don't fancy stuff.

It is fancy in the sense of cross bridge. What you have a cheese fridge I have a why I have a wine fridge that was given to me and I put cheese into it when I have cheese. You know what else is going on? Cheese Steak though. Queso? You like queso?

Love the case though.

Is there anyone that doesn't like queso.

Alex Do you know just kidding.

He doesn't like Casio

he actually no he actually Cassina he redid his he redid a version of a text next case so but of course he should fancied it up. I believe

that but I'm saying if you go somebody's house and they have Rotel and Velveeta and chips does he dip into of course. Yes. Because you know why? It tastes good? Yeah, that's why, but if anyone Instagrammed him doing that he'd be like, he'd be like, Oh, smash your bow. Yeah, I love that. That's what I love. Don't do that. Just do pack. You know what I mean? Don't Don't you know what, like, imagine if Anastasia hung out with him every day he would be dead because you would boil his blood on a constant basis because there's nothing the Stasi loves more than finding someone who she can make, like their blood boil. And then like set on boil Jetboil Jetboil Jetboil tap oil. You know what I mean? She's like, like, if you want it's like it's like Anastasia likes to play people like jealousy. Remember that video game jouster hooked up? Yeah, it's it's it's nights on ostriches and they flap their wings and you have to keep it at just the right level. Because if you let go, they'd crash and you can't get back up again. If you go too high. They fly up and the Stasi is the master of jazz player with people's anger. So she accused people like right at the lair than in in in in in in it where they're flapping at that like one level of anger. Anyways. I have long mastered basic craves for back to the question and produce pleasing delicate lacy key craves based on a batter of AP flour, eggs and milk. Occasionally I'll go 5050 with rye whole wheat or buckwheat whole wheat actually pain in the butt with crepes unless you have very finely man stuff

that's gonna tear your crate

yeah you know what I really liked for whole wheat soft flour is like is like Shapoorji flour because it's like it is I believe whole or grant that but like it's it's very fine like flour. He doesn't have those like brand particles that are gonna mess your stuff up. How you doing? They're boring. Okay, and yet the traditional buckwheat galet eludes me this savory crepe made from made him from Brittany made only with buckwheat flour and water. Most articles on them seem to suggest they are impossible to make at home without adding eggs under milk. But to me This creates a different product when I mixed whatever when I mixed buckwheat flour and water and let it sit overnight and try to make crepes the next day. They don't spread well. They stick and they come out too thick despite thinning the batter. And then you know the he comes out with says look at David Leibovitz's article, pimp my crepes. I'm not sure like, I don't think it's acceptable anymore to say you're pimping. If you really think about what pimping is. It's not cool like you don't want to pimp your you know turn your pimp and you want to turn your crap into a sex slave. Back to the question Okay. What's going on here? Some suggests that the draperies have higher heat than home stoves that is true yeah, that's just straight up true but I'm not buying you should buy their stuff is sick those grandpa's is are sick doesn't mean you can't make it at home. Yes, buckwheat has little or no gluten? No, I think but you know what someone's like, it's not a grant. I read this on the internet. It's not a grain it's a seed. What do you think freaking grains. If you plant one of those things, it grows and you know what that makes it oh seed. Anyway, are there any tricks suggestions or thoughts as to what's going on and what make what magic the great breeze have that I am missing many things. Look forward to seeing your lecture in Cambridge next week. That's too late. That was last week and then PS Nastasia I also dislike cumin Do you are you acumen or acumen ser people? I'm acumen ser human human Kevin human we're all human here.

But you say aren't

I say my aunt Sandy. We were born in Stamford Auntie Jen if it's Auntie it's not Auntie Auntie. I would never say Auntie I'd say didn't matter. I do say Auntie matter that's that would be that would be my like, my drag science teacher named Auntie matter. But the Okay, so I just like human and thought I was the only one to me it smells like be oh no So that stops my wife from using it all the time. Well, you can't have chili without cumin. You can't it's not chili. What is it and Stasi without human soup? Tomato soup? Tomato beef soup. Do you like pork chili? I think so. Yeah. I like pork chili like not like, you know, a traditional like thing but flavor of chili meat of pork. I agree. Yes. So my tips and tricks one I went, I went on the internet and I looked up to see some actual How do you pronounce Britney get done right you pronounce those guys anyway, like the Brittany people are making their their galettes. And they do not use the same replat technique as a standard AP flour crate maker. So I would look at what they do. So when you're like I told you, when you're making a standard crate, you're like putting your nailing it down. And then you're like, you're wiping it through these folks, they put it on pretty hard, it spreads out like pretty good from the get go. And then they do like a double push to push it out into a wider thing. And then they just do a touch up with the replat to get it around. So they're not using the standard wipe around technique that you would use, you're using a different push technique. One, two, I really think the key here is long, long hydration, I really think the key is going to be letting the batter make it thicker than you want. Resting it not 100% thick but thicker than you want letting it rest overnight. And there's two things that are going on here. I don't know the and this is why another reason I brought up doses earlier. I don't know the actual chemistry of what's going on here. But I know that other gluten free things like millets if you ferment or even lightly ferment millet for let's say 12 hours before you use it, you have a much better rheology texture in your batteries and those that are made with the millet because as they ferment they make other stuff that actually helps the batter right? And so my guess is is if the standard full on like you know, Britain, galette is with a batter that is at least overnight or possibly longer old, that probably don't work unless you do that. They also, you know, the Liebowitz thing said that they use organic flour. This might mean French for bad flour, ie damaged flour. And so maybe the damage flour is helping out. I don't know, because often recipes if you have damaged starch granules act very differently. Right, Lauren, right. Yeah, so like the flower they're using might be different than the flower you're using. So I would look to buy like, like a similar kind of flower to the one they're using, I would look to rested overnight. Because for two reasons. Like I said, there's probably some fermentation going on what's changed the rheology. And if they will also finish the hydration. And like hydration and letting it like like hydrate properly, I think is a key in many recipes that don't involve gluten. It just is like doses like take forever because you have to soak them then grind them then ferment them to get them to work. Right. So I would say those are the two keys and I would look at videos on the internet for people's replicate technique to see whether you get it right.