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

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

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

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

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

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

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

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

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

This episode is brought to you by Castor and Pollux maker of America's number one organic pet food organics. Look for their newest line pristine, the only complete line of pet food made with responsibly sourced ingredients. Learn more at Heritage radio network.org/pets

Hello, this is Dave, I'm your host of cookie cutters coming to you. Every Tuesday from roughly 12 to roughly 1245 Roberta's pizzeria in Bushwick, Brooklyn. Join as usual witness dasya the hammer Lopez how're you doing? Good. Got David booth. Yo, special guest Dan the evil cocktail overlord Lee How you doing?

Doing? Well? I'm gonna stop fighting

now, will you know mean one let's face it. Like you picked an outfit to reconstruct from Star Wars stuff. And it was a stormtrooper outfit. Yeah,

bad guys doing good. Five or one?

Bad guys doing good. Does that mean?

The 501st The Imperial Legion, Vader's fist. We do charity work for our children's hospitals. raise money for children's hospitals visit sick kids. It's bad guys doing good.

But there was no actual bad guy doing good in the movies. This is not canon. In other words,

well, you know, Han Solo was kind of a you know, a true neutral. chaotic. Good.

We all know he shot first. We all know he shot first. True. I don't think we can use that. I think if it's only late, it's less than a certain amount or if you're if it's clearly for other intent. You can do it. The party noisy here in the background is in fact a party. We have nothing to do with it. And we can't neutralize it out because we never spent the money on thick enough glass right there. Dave? That's right. Yeah. Well, cooking issues, listeners feel free to donate to heritage radio network.org/donate And do they get to say we want thicker glass? Yeah, you can put it we'll inscribe your name into it. Alright, so Dave, anything could happen this week. Anything good anything bad food related? Not drawn a blank stuff last night. That was not food related. anyone call me questions 271849 Speight 718-497-2128 That's 718-497-2128 Let's start with a spins all update. So if you are somehow listening to this podcast by accident, or you know I don't know you thought you were tuning in to pod save America or This American Life or something like that and you got us instead. Or you know if this is your first time the spins off is the centrifuge that Anastasia and I are making and trying to sell to people so that they can use all the cool centrifuge tricks, you know, at their restaurant, their bar in their home should they so choose. So update this Stasi and I wish that we could fly like an eagle over the sea to Hong Kong and completely choke the life out of the people who are supposed to be shipping you your units. The vast majority of you in the United States have received your units and with we're sorry, Matt and mistake. Yeah. Oh yeah, yeah. Anastasia Lopez, by the way is like Steve Miller. Who's that? What did he do? What did he do? He's never had any hits. My dad claims to smoke pot with him. Yeah, I hear he's an okay guy. Sounds like Like for instance, say he didn't rip off the big ol jet airliner guy, you know, because he didn't write that song. And so he ended up paying the writer that song royalties and a print is the only thing that kept that guy you know, like, basically sustain that guy because he wasn't famous and Steve Miller was any who didn't pull up Paul Simon on the go, what would have Paul Simon do we talking about the senator or the musician? The musician? What did the musician do? Isn't he notorious for ripping off artists, other artists? Is that what Garfunkel says like what Graceland was basically a big rip off? What culturally a rip off or actually ripping off songs like not paying the musicians who contributed to that bubble who like Lady Smith, black Mombasa? I don't know. I don't know. I don't know anything about the history of it. I'll get right on that. Now speaking of which, somebody asked about the chat room. So why don't you tell them how to find the chat room? If you go to heritage radio network.org And listen live, I think actually also though, you need to sign up for a mixer account. That's MITx LR, that's what we use to stream is that is that one of those Fred Flintstone characters? Is that that little guy that flew above your head and Fred Flintstone? No. So, the well who's that guy, you know, I'm talking about the green dudes,

the Great Gazoo or something.

Alien mix the plasic or something like this. Anyways, so everyone in the United States has a valid tracking number except our good friend radio show listener Matt from mystic. And I don't know why. Matt, we're working on it. And I literally asked for the guy's number and your unit is sitting in Carson City, California. I got from FedEx the name of the company that is theoretically the shipper. But here's what they did. They didn't give their name as an actual name that's searchable on Google. I searched every variant of their company name in Carson City on Google, I called a few companies that aren't the correct company to see whether they were the correct company in disguise as that company to see if I could find the person that has your unit. And it was unsuccessful. Carson City, Nevada, Carson City, California, it's a suburb of Carson, California. It's a suburb of LA. Yes. Any Carson and wherever. So then. Okay, so that's, that's the US. So Matt, if we can't find that thing we'll ship you want. As soon as we get stock, which should be fairly soon, I apologize. We have the block of tracking numbers from these idiots in so everyone in the rest of the world, your units are in your respective countries. And now we're beating on their their heads via email, unfortunately, not in person to get them into the hands of the final delivery people. So I have tracking numbers, which we'll send out but they haven't picked up yet. But for Canada, for EU I have some from Australia but not for and we're trying to figure out why we don't have all of the ones from Australia and the rest of Asia. So we're working hard people. We're sorry for the delays. We spent like, you know, we thought we were like paying for a premium service to get your units and we're, as was Wesley Willis would say, I'm unhappy with it, and it pissed me off. That's what he would say for those of you who are Wesley Willis fans, Davey was able to listen to him in college. Yeah, he's straight to the point. Now. What was it I can't read that far? what's that guy's name?

Great. Gazoo

great because it went down with the knowledge. Alright, so also um, spins off before we get into other stuff. If you have a spins off, you've received a spins all and it's vibrating. It's not supposed to vibrate. And so like we might have to get you a new rotor. When we get new rotors in stock. We're not sure contact Matthew, spelled like Matthew at Booker and dax.com. Don't forget the two Ds because it's an DAX, Booker and DAX dimes numbers and that'll get lost. If you use an ampersand it's gonna go it's gonna think you put a space or some crap in there and it's gonna like you know, hose you you'll be gone. You're not concatenating the words Booker and x it is B O k e r a n dy dx.com. Matthew book index.com. And we can troubleshoot you through it. Roughly speaking, if you download decibel Ultra which is a free decibel meter on your iPhone. Should you use an iPhone, I'm sure there's an Android equivalent if you're an Android D kind of a person at one meters distance running with a full spins all with 480 mils of water in it with the cap on it. Once it reaches full speed, it should be running in the midst 60 Somewhere DBA and it shouldn't spike above 71 or so as it's coming up to speed at one meter. So contact us, and we'll work on it. Because if it vibrates too much, it's not going to clarify properly. So we want to know, if you have one that you know isn't up to your snuff, and we're going to take care of it because we want you to have a good thing. Now, that said, also, we had, I'd say, a, you know, a mediocre review in Wired, wired Web. What do you call a magazine is not a magazine, online, online? Yeah. Wired online. Which is funny, not wired. Like literally not wired, right. I mean, like, who has wired anymore? Like what like what Wired magazine but you're not a wired person.

I'm completely wired your wireless and wireless when I'm not connected to something, but at home, everything is Lan cables really much faster. Yeah. We're wired in here, actually. Yeah.

All right. All right. So I stand corrected. I stand corrected. I didn't realize I was working with a bunch of freaking moron Luddites is what I didn't realize faster, faster on what faster for what what is it that you're doing that is actually faster running this show? Yeah. Streaming is streaming is one thing, right? Like, honestly, I appreciate that, because you're streaming out. But for the average knucklehead, right? Once you can stream once your Netflix doesn't glitch anymore, when you're going over your wireless router, what's really the point?

It's called up up and down speeds, because if you're playing something like a video game, you need to have both, you know, high bandwidth going up and down.

Freaking guys, anyways, anyways, avoidable, I would think you'd be able to appreciate it. Of all people. I'm married to an architect who doesn't appreciate frickin wires going everywhere. And it's like super expensive to route a ton of cat six through your house unless you want it stapled to the outside of your wall. And again, glad that might be okay. You know, if you never invite anyone over or you don't like have friends or relatives who are architects, but in general, like stapling a bunch of cat six everywhere isn't a valid option for me.

Okay, all right.

So you're cheap is what you're saying? She's an architect, can she come up with an elegant solution to

this problem, there is not the elegant solution is to spend an ungodly amount of money to cut holes. Now, if you if you're building a new building, sure, run cat six everywhere, everywhere. But let's say you live in an apartment building in New York City. Let's say the walls are made out of gypsum block and concrete right? Then now you have to route holes through that. Or you could do a BS solution. You can buy this fake molding and the fake molding pretends but now you have some sort of like weird fake molding in your otherwise modern apartment that you're hiding your cat six under. And then what it goes up from that there actually is an interesting solution. Dave, I'm glad you asked. There is a it's not I don't think 100% code everywhere. But there's what's called flat cable now. That is like, like literally sheet rock capable over. It's like hyper flat and wide. And so you you adhere it to your wall and then you run a thing of drywall joint compound over it federate in, you can paint right over. And apparently, it works. Okay, for like TV. I don't know if it'll do data. But it does power. I don't know if it'll do data. I don't know. I don't know. They say that you could do high voltage, but it might be kind of low voltage. Whenever this Wired Magazine, Wired magazine is like, so they gave us a mediocre review. And what really pissed me off about it. I wasn't happy with it. And it pissed me off. And where it was especially was the dude used my own technique against me. First of all, I will say this people, he should not buy one. He is not the customer. Right? So he's like, and then like, I read the first comment, and I won't go back because it's crazy, right? The guy's like, the guy. So quick. Ag are clarification which you know, that's me. Right. So like, he's like, I found on day forums bug where Dave Arnold says you don't need a centrifuge. Okay, if you're going to do lime juice once a year, twice a year, three times a year. Don't get a centrifuge to do that. But remember, if you're going to do ag or clarification minimum you're going to do 500 600 milliliters of lime juice. It's a pain in the butt. It's like you know, it's a hassle. It's finicky, Mr. Garcia won't do it. She hates do it. So the guys like I said in this interview is just that people won't get your hands dirty on some cheesecloth. First of all, she's got not cheesecloth if anyone actually read my post on this subject, linen napkins, muslin, cotton, whatever you use your friggin bedsheets but what you call cheese cloth. I'm sure what these home people are calling cheese cloth is that vile evil gauze crap, which you cannot use under any circumstance that aside, using my own technique against me galling then he's like, Well, you can also make herb oil by just blending blending herbs and letting it hang over. Sure. If you don't care about yield. If all you're trying to do is impress your family once by getting five drops of oil and you don't care that it was hanging overnight, and then it's contaminated with water and that you know it's been sitting in its own filth. One night like turning to garbage, and that you put in 200 mils of oil and only got 50 or 100 mils out then by all means do it that way. You know what I mean? Then don't buy it I'm not saying that everyone should buy this unit i don't know i was just what do you think about it says I wasn't happy with it and it pissed me off. Oh nice. That's Wesley Willis in the his well known song my keyboard got damaged. Yeah

I'm just surprised. I'm not surprised there was the wife.

It's not like so like people some people like think that maybe the wife's not even real that the wife is effective.

But he's like our target customer. Technically.

Except for he doesn't feel the need to do this stuff. He's reviewed all kitchen products he apparently doesn't feel a need to do that what the spins all can do is way

poisoned

whatever. Also, good luck. Good luck using Aguilar clarification on who's Dino. Good luck with that. Enjoy. Good luck with that one. You know what I'm saying? Like if you want to if you want to make liquors like Christina style liquors, and you want to use Aguilar, it good luck. All right. So like, what do you think that?

I think, you know, you're right, you're not going to be the target market. You know, now the target consumer, if you're not going to make the things you want with it, why buy why buy it? You know, that's right. If I only want to grill over charcoal, why would I buy in emergent circulator. Right?

That's right. And you know what the problem is? Is it Anastasia and I made this error, because what we thought was, hey, it is probable that our customer reads wired, right. But what we didn't think was, yeah, but not everyone who reads wired is our customer, and maybe the person who's reviewing it's not going to be our customer. True. You know, they also they must have made some sort of like error or something because it's because in batch, he said that it wasn't as clear he must have been doing continuous mode because in batch mode, it's every bit as clear, more clear with much higher yields than in inagh are well, it's

also questionable as to like, what he was actually trying to clarify if it was lime juice, right. We had that problem in Kansas City where they gave us some weird, wack lime juice that would never separate, right. So if you did not use fresh squeezed lime juice and did it exactly correctly, then you would have gotten a bad result. That's a good point. You can't blame the centrifuge for that.

That is a good point on someone gave us some effed up lime juice that wouldn't clarify under any circumstances. That's why you got to look for the break people if you don't see the break. It won't clarify I had a good like Johnnie Cochran saying for that at our last demo, don't remember what it was.

I don't remember now, but I go do the credit split. These are the breaks.

Nice. Nice. Everyone's like, cool. Yes. Caller you're on the air.

From Green Zone in DC, how you doing? You have your unit good man, I got my bills on I'm pretty happy. Although I haven't run it yet, because I forgot to buy the Tech Tech which was on its way down. So but my question, I have two questions, one, wanting to add tech next to everything and I'm gonna put in there.

Define everything. So like, for instance, like, let's say like, I know, you're interested in spices, right. So like, even even though you're mainly doing cocktails, like, you know, I know, like, let's say you're doing I used to do a lot of spice oils, which suck to filter out. And those you just boom, run them through and your oil gets clear as day and the spice like packs itself into things. So if you're going to do like a, like curry oils or any kind of oil like that, like that works fantastically without pectin X, obviously like herb oils, if you're going to make some of those and emulsify him in those work. Fine. Also bitters, like settling the stuff out of bitters doesn't always require pectin X, although if you're using, what's the word I'm looking for, if you're using the hell's wrong in my brain, citrus peels, citrus peels throw pectin into your bitters, and those needs some pecks next to clear out properly, but if it's not a citrus, heavy bitters, you can do bitters without it. Also Moroccan preserved lemons that's not true because you want to hit it with Peck next to break it a little bit, but you actually don't want those 100% clear because if you fully clarify Moroccan preserved lemon, it loses kind of like a lot of its interest and you can't shake with as well anymore, but you don't want like as much of the solids going in. So let's see what else is not affected. Next thing coffee. Most populations infusions aren't don't require a pack the next

so things that don't have pectin, you suggesting don't need peck the next Wow,

that's very concisely put concisely put, okay,

the other question I have is if I spin something that has sugar like a cloudy liqueur is the sugar going to precipitate out or will the sugar be present in the verified liquid

sugar will not sugar will not leave you'll still have the sugar now. If you if the salt the solids will also retain some of the sugar beet Because the solids also have the sugar. So like if you if you take a really sweet puree, right, both the solids from the puree and the liquids from the puree will be sweet. But you know, but no, this sugar wants once the sugar is in solution, it will never break something out of solution.

But if it's already precipitated out, you will separate it. Yes, if it's

already precipitated out as a crystal, it will say

that makes us what happens if you put in liquor over 40% ABV, it just won't clarify.

You have an explosion hazard. So the what I did was is I wrote the manual and all the recipes around the fact that I wanted the flashpoint of the liquor to be well below room temperature, right. And so like if it's warm at all, and it's higher proof, and by the way, it's usually not higher proof once it's once it's, you know how you have your flavoring in it. But I'm just what I'm mainly worried about is just explosions, I don't want there to be a lot of vapor, and also higher proof things. You got to make sure you keep all the caps on and the lid and everything on the tube feeder so that you don't evaporate off your product.

Yeah, of course. Okay, all right. Sounds good. Thanks.

All right. Thank you. Alright, so last thing I'll say about the spins all I hope that the shipping people get their fists out of their butts. That's the only reason I can assume that this hasn't gone as they've been spending their time seeing how far they can shove their fists up their rear ends instead of shipping the products out because there's nothing else what family should I send very random notice I'm not even allowed to give them an image. That's how angry I am with them. Questions. These are from last week right? You will take another call real quick. Sure caller you're on the air.

Hey guys, this is Wes calling from Longview Washington and the guy whose kids like the blueberry soda

Oh Nice. Nice. Hey,

so I'm about to start doing some sweet potatoes are trying to anyways and nothing else and stuff. But if I have Brewer as well and if I have no more brewing analysts at home is that not fancy enough? I need your MLA

I've only ever used really fancy amylases and I use kind of like a shotgun mix of them because remember, like, I'm using distiller stuff and not Brewer stuff. So you know in a brewer stuff is like slightly different in in a in a distillers amylase is they have Emily says that are meant to break down the initial sludge story that they're like thinning, they're like thinning agents, and then they have a after that. So and those are usually added during the cook of the starch. So they get a thin slurry and then afterwards, they add a they add it like like a saccharification one, which is probably closer to the one that's in the Brewers stuff, right. So your issue is just going to be making sure that you get the viscosity kind of low enough and the pre break on it so that it can then break it down. I mean, I'm not saying it won't work, but I work, you know, I use these ones that are basically meant to just convert potatoes into vodka. And I don't use them in the correct way those because I pre cooked the potatoes, or whatever. And then sweet potatoes, and then I'll spin them, I'll let them cool a little bit, I'll spin them with the enzymes, add a little bit of water and then spit it out. Now, you'll know if it worked. Because if the juice is clear, then you converted all the starch. If the juice is not clear, then you didn't convert all the starch but pectin x plus the starch breakdown enzyme, if you can get any liquid out of it at all, whether the liquids clear and not the liquid might not be as interesting. But that puree is ridiculous. And you've you've de watered the puree. So you get this kind of like super dense, super smooth puree that you really can't get anywhere else. But I'd appreciate it if you try it with like, you know, standard homebrew enzyme. Let me know whether it works. Because the problem is, is that to get monitors pantry to carry it, they'd have to order three different enzymes and pails, batch those liquids together and then have a big enough market to sell out. And so I just don't think we're kind of I haven't come up with enough killer apps for it yet that they're they really want to take that on at this point, which is not saying that they want in the future. But let me know if like homebrew enzymes work on it.

I'll try because, you know, Kenji also has that like do the Soviet hold thing to do some of the self MLA stuff, but I wonder if some combination of that plus brewers enzyme,

have you ever had much luck with that? I mean, I've used to do like pre cooks on a lot of stuff. The issue with the issue with using endogenous enzymes in general. So like some of the endogenous enzymes that people are interested in using are pectin, methyl esterase, which is like if you ever are familiar with the the the stone garden Yes, the Stein garden potatoes which were then taken on by like Joe Rogan, Sean Wiley and Heston Blumenthal and all that. You know, you need to hit to his, you need to make it to a certain temperature because a lot of the enzymes that are endogenous enzymes in are only really available when There's some sort of cellular damage. And then the problem is, is that then you're writing the line between where the enzymes are denatured and where they're just unavailable to their substrates. So, you know, I don't really know how you know what gets sweeter, what gets a boat ton sweeter carrots. Like if you put carrots in a bag and cook them for a long, long time at a low temperature, like in the 50s. They turn bright orange, and they get really sweet, but stay crunchy. They're weird. But also remember, Carrots are high in calcium. I don't know whether they're I don't know, I don't know what the calcium would be more for picking methyl ester is not for the amylase enzyme. The answer is I don't know. I mean, everything has endogenous enzymes in it, but typically not enough. Otherwise, when you cook sweet potatoes naturally slow. They would that would happen to them. And they don't. You don't I mean, now, if you cook things for a lily Lily long, one a long time, I don't know if starch is going to break down that well. Insulin breaks down very well when you cook it for a long period of time. That's why, if you long cook a what sort of unforced sunchoke it's not as farty as if you slow cook an artichoke. And I don't know if anyone's done tests on pressure cooking starches to see whether it but I don't, I don't think the starches break down in the same way insulin does matter half the runs, and you need to break them down pretty well in order in order to spin them out.

Cool. And then any matrix I'm going to do to numb out tonight to just blend them with some water and spin them.

Yeah, the problem with not knowing is what you're, what you want to do is try to keep the volume of nuts about the same. Like as the volume of the spins all itself because you just want to retain the solids, you're basically using the spins all as a nut milk bag, and then percolating liquid through it a couple of times almost similar to the way coffee is. So you're going to want to use if you want your yield to be reasonable, you're going to need to use a fairly high volume of nuts, and then just pass as much liquid through as you want. And I don't know that it's as is what I haven't pushed up milk as much as other techniques, because I don't know that it's as efficient. I've gotten incredibly delicious results out of it. But remember, the first liquid you push out are going to be really watery. Because in general nut milks, you're meant to pass a lot of solids, it's meant to retain solids. If I spin all of the solids out, then it's not water, which nobody wants not water you want like milk and so what you want to do is is forced the lighter stuff out by like recirculating the liquid through a couple of times and keep the heavier solids in so that you still have a nice rich thing. It's all about getting the volume of the volume of the rotor fairly full with the nuts. Okay, guys, let me know how it works. All right, cool. Thanks. Hey, let's take the break real quick and we'll come back all right, take a break we'll be right back more with more cooking shoes

This episode is brought to you by Castor and Pollux maker of America's number one organic pet food organics. You put a lot of care and thought into what you eat. After all, you're a food radio listener. That thoughtfulness goes hand in paw with how you feed your pets. Purposeful pet food doesn't happen by accident. Castor and Pollux scours the earth to carefully select the best organic and responsibly sourced ingredients. New pristine from Castor and Pollux is the only complete line of pet food made with ingredients that are responsibly raised, caught or grown. Feed your dog or cat the new standard, like grass fed beef, wild caught fish and vegetables grown without synthetic fertilizers or chemical pesticides. Pristine from Castor and Pollux, purposeful pet food. Learn more at Heritage Radio network.org/pets.

And we're back Timothy. Timothy wrote in about minerals Hey, Anastasia. I'm 29 married common law male partner said I could buy spins all but I said I'd rather spend the money on cheese. I like cheese. Cheese is delicious. You can make cheese. Could you well, you can make curds but you could also just drink curds. Yeah. Could you talk a bit about adding minerals to water before carbonating I ordered all the minerals to kind most guide talks about you should also look at art of the drink Darcy's website because he was the first guy that really like timeless a lot of what came most of which I love Martin licorice is he does a lot of aggregating but like a lot of that original research was well not I guess a lot of the bringing back of that information was by Darcy's book that you can still purchase is called Fix the pumps Correct? Fix the pumps. I incorrectly quoted it in a recently something else doing to the pumps, but it's fixed the pumps and he gets a lot of recipes for minerals. Anyway, I ordered all the minerals. The guy most guys kindness guy talks about his name is Martin and followed his calculator After inputting what's already in my water based on some municipal website that I found, but I'm having trouble getting the additions to fully dissolve. I bet you are. I'm curious too, if there are some flavor slash experimental experiential descriptions of the various possible additions. Dave could offer I like real salty water. So if you could offer a recipe or something, it will be amazing. But perhaps I'm pushing my luck best Timothy. Alright, so I have never had any luck with those with those recipes, really. And to be honest, I've only really tried mimicking the hardcore waters like pull the Norris or girl Stein or these things like this. It's dasya hated them all. She hated them. All. Right. The issue is, is that most of those heavily mineralized mineralized waters are produced at great depths traveling through rocks under pressure with or without carbon dioxide. And so like solubilizing them in those situations is a different story from trying to add minerals. Now, a lot of the times what you can do to get them to solubilized properly is I would read Darcy's website on it and read. I think there is a whole section on this and fix the pumps, right?

Yeah, there's a section on that. Yeah, he's pretty active online, too. If you've messaged him, he'll probably get back to you.

Yeah, there's specific orders, you need to add things in. So that stuff doesn't precipitate out. And you need to keep it fundamentally, you need to keep the thing under pressure with co2 while you're doing it, because you need both the pressure and the acidity to to get the get all that stuff in solution, especially like the carbonates, and all that kind of stuff. So I mean, that's really the challenge. Most people when they're doing club soda, really just add a pinch of bicarb to it is what they're doing. They're adding like sodium bicarbonate or something to it. And even the Stasi likes, although she says she hates it, she buys the water where that's all they've done that alkaline water where they're just basically doping a little bit of baking soda. And Stassi loves a gimmick.

Like a higher concentration solution dissolved in something else, and then added already pre dissolved

when a lot of this stuff is in there close to its solubility limit anyway, and then they kind of mutually precipitate. I mean, like, the real issue is, you know, is this it was it was made by nature, it was, you know, and it's hard to get them exactly right. First of all, if you look at the actual compositions of these waters, like Don, you and I have looked at the actual composition of the waters that like Saratoga, and they're much more complicated, like, and, you know, I've read some papers that you know, like some of these trace trace things like strontium, yeah, they have a taste, you know, like, well, who the hell knows what that is? I certainly don't you know what I mean? I don't know. Do you know? I don't know. I just know that that water tastes different. You know what I mean? And he's drawn to strontium strontium. I don't know this strontium hesitates but I know Strontium is in the water that I that Dan and I have been looking at okay, it was a call sure call you're on the air.

Hey, this is this is the other John Stuart out in Madison Wisconsin. Mid you guys out here when you're offered the god Hunter thing give you in this nasiha and Peter right home to your to your bed breakfast late late in the morning. So it's got spins all got co2 rig. I'm geeking out on all that now so definitely up some questions around that. And I will say on that whole ag Agra thing, I mean, yeah, sure that works, but you know, I want instant gratification. Dammit. I don't want to wait. I don't want to freeze the damn thing and all that it's so much easier and the spins off for sure.

Sure. Yeah. And even even like freeze, like I say even like quick where you're just doing it and breaking. It is messy. It's finicky. Oh, yeah. Yes.

So, a couple things about that. So one thing is, you know, I'm going to be doing some you know, now that I've got it I'm gonna be doing some carbonated cocktails. One of the things I know you're your diet soda drinker, but you know, all of your recipes are, you know, simple syrup. I wonder if there's any. I know with a shaken cocktail, you have to worry about the texture, the sugar dissolve sugar is affecting it. But in a carbonated cocktail. Is there any effected worry about? Can I just substitute Splenda and the equivalent amount of water to make up or I guess just Splenda to make up for the sugar content? I would not so can you talk briefly about how how long these fruit juices lasts? What's their clarified? It seems like definitely the lime juice didn't last at all longer than a regular squeezed lime juice would and but it seems like the grapefruit juice would last longer. I mean, I get a carton of grapefruit, grapefruit juice from the grocery store and it sits in my fridge for you know, a couple of weeks fine. So yeah, can you talk about the age and how long we can use this stuff?

Okay, some people are more sensitive to grapefruit aging than others. I am not that sensitive to it. So especially once it's clarified and like a lot of the neuro engineers taken out of it like grapefruit juice does last for at least several days in peak condition. In the in the fridge once it's clarified orange juice, like I actually enjoy clarifying orange juice and then fermenting it into like, you know, like an orange beer. So like then that lasts a good long time because you're fermenting it. Strawberry Juice again lasts a lot. On time A lot depends on refrigeration, what your initial load of yeast and mold is, and it when you're making it. You know, the things that don't last are the things that just destroy themselves like lime juice destroys itself, like lemon juice destroys itself, whereas stuff like orange juice and grapefruit juice, just like their quality is reduced over time by natural spoilage. So it's a different kind of a, it's a different kind of a situation. You know what I'm saying?

Well, how long would you use lime? Like, from the time you squeeze it and clarify it? How long would you be good product

that day, but you make cordial with it. And now it lasts forever? You know what I mean? Like you make a cordial, what's that? So you do whatever you're going to do fresh, then you make a cordial with the rest of it. And then you know, you can give that as holiday gifts for people because it's going to last forever. You know what I mean? Right? Which is what I would do, because who the hell needs that much cordial, but, you know, I was thinking of doing that at the bar. And maybe Don and I'll do that at the, at the, at the next place. I don't know, maybe we'll give cordial out to people, you know, as a, you know, thank you or whatever, I don't know, because we'll be able to make a boat ton of it. Because whenever I have leftover Clary lime, it's like, well, I'm gonna do this and I want to throw it away, because that's your anatomy of quality if you throw it away. So make a cordial, you know. I have a bunch of good cordial recipes. Now to your other question. Look, soda is roughly 10% sugar. Okay, a 10 to 11% sugar in that range, the average soda bricks. Now. I drink seltzer water. Primarily when I was a kid, I was a diet soda drinker. But remember, I was using soda as hydration, right? So I was drinking leaders may repeat this, I was drinking liters of this stuff every day. So if you were, if you're drinking liters of sugary beverage, that's just just too much, you know what I mean? You can't do it, right, which is why you either go Seltzer, or you go diet, or whatever you're going to do. But you know, you can't drink that much. You should not drink that much sugary beverage and I'm not an anti sugar guy. Now. First of all, can you have that so you're looking at a 10% 10 to 11% sugar by way of beverage. And and, and if you're me, you're drinking a whole crap ton of it when you're moving into alcoholic cocktails. Remember, the average alcoholic cocktail is balanced. So that is it is as if that 10% product was then diluted with alcohol, right and buy a little bit of water from the ice. And so in actuality, carbonated cocktails have a lower sugar by a good chunk than then sodas do. Anywhere between on the super dry side, like my gin and tonics are super, super dry. And they're on the order of like 4% Sugar, four and a half percent sugar on the higher side, like 7% sugar, so they're a lot drier. In fact, once you go drier than that, you need to rebodied by adding a little bit of glycerin. So the sugar is you need the sugar and the sweetness there to provide some body and some fullness to the flavor. And if you don't have it, you need to add glycerin to everybody that stuff back up. But because there's not nearly as much sugar in a cocktail as there is in a soda and because God help you if you drink as much cocktail as I was drinking diet soda or as much as God forbid I drink seltzer now, the Stassi you've seen me drink seltzer before. Yeah. What's What's it look like an animal they're discussing? You can't even look at me. Right? Like, like I can, like, I'll have like, I'll, uh, I'll drink like a quart in like, in like what seconds. Right? I mean, like, it's crazy. And if you did that with with, you know, cocktail, that would be very, very bad. You know what I mean? Very, very bad. And so like, sugar, right? I'm writing me not because of sugar. So like, like my feeling is is that keep the cocktails at like their quality level. Now, if I grown up drinking cocktails full of Splenda, maybe I would like them better. You know what I mean? Like, like, I grew up drinking diet soda. And so I don't mind it. I'm pretty sure that if I had never had a diet soda, and someone handed me a diet soda right now, I'd be like, What the hell is that? You know what I mean? Because I'm sure I would hate it. But because I grew up in St. Louis with stevia. If you train kids to like that garbage from a young age, maybe they will. I don't know. But to me, it's garbage. You know what I mean? I grew up drinking garbage. I grew up drinking saccharin, right saccharin is garbage. They don't even want to taste Sacra now I'm like I used to drink that you know you know what the last drink to have Sacra and it was anyone anyone test anyone what's the last soda that contain saccharin? People's people's TAB TAB TAB. Ah diet tonic water all the tab was quite late in it diatonic water because it has quiet on anyway. The producers were like Look who cares if it gives you cancer because you're not drinking that much of it anyway the no one's pounding it like a drink you're gonna drink a gin and tonic and quinine so bitter that we might as well keep the sack going in full him it adds a little more bitterness to he said I'm saying save me some money on the quinine. I think that's what they were saying. So diatonic water was in fact, the and maybe you can still get it that way. This acronym but it was one of the last drinks to still maintain saccharin as its artificial sweetener of choice. Anyways, my feelings on artificial sweeteners but you know if you're going to do it you gotta buddied up and people if you're doing low sugar drinks in general and you're gonna carbonate them and you don't want them to taste like some sort of vial flavored water you got to add a little body to that crap now the professionals don't use glycerin because they have other things to add as bidet budding agents, but the safest cheapest easiest thing that we have is glycerin All right. Awesome. Cool. Go LS know how it works. Good luck with it. Thank you all right, that's number one more. Oh, Jesus. Okay, well, I'm gonna read some of these things Nastasia what what should I do? Should I do the query the people who were writing in these some of these these are some of the people that answered and stasis query about who are you 3434 Male Pasadena single and dating have a series all bottom spins all looking forward to it. And if I ever do any events in LA we should we'd love to go see it's that's Glenn that's him writing in who he is. Female 64 separated camp I have spins all yet because my ex spent all my money. Oh snap. Now that that's a listener right there. That's a listener right there. Peggy mall love advocated Hello Anastasia male 28 unmarried first started reading the blog and listening to the show when I was 23. Since I'm emailing you I'll also provide a topic for a new podcast food in the bedroom. Edible underwear and whipped cream bikinis. That sounds like a terrible idea. Terrible, terrible idea. Yeah, that's just if it looks good in the movies, but it's a nightmare in the real life. So how would you make a whole podcast about that? You could do one you could have everyone send in their like edible. They're like kind of like racy foodstuff we could do in one of our not family show versions of it. And then just like, like talk about that we could actually you know what, really gross, but it would be funny to get them all. Get some experts in here and then actually review them as edibles. Like, like, review them the way we would review actual food and or drink. Like, you know what I mean? Like as whether it's