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.

Today's show is brought to you by Bob's Red Mill sharing nothing but the best in whole grain nutrition and committed to their mission of good food for all learn more at Bob's Red mill.com/podcast.

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 I 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 cooking issues. This is Dave Arnold, your host of cooking issues coming to you from the Heritage Radio Network every Tuesday from roughly 12 Terrific 1245 and Roberta's pizzeria in Bushwick, Brooklyn. Join as usual with Anastasia the hammer Lopez. Hey, doing good. Got Dave in the booth. Also good. And everybody's favorite punching bag. Peter can

he doesn't need breaks? Oh.

By the way, Dave. There are a lot of people who come to mo fed and will say that they listen to cooking issues and they'll come over and the first thing they'll do is they'll introduce themselves and say hey, you know, I'm a big fan of cooking issues and becoming more fed. The second thing they say is you're the punching bag of the show.

And they punch you. That's right.

Hey, listen. You're not allowed to actually punch Peter Kim. Thank you, unless he like invites you to stand. He's gonna like he's gonna end up being like Houdini's gonna have some sort of like, you know, late and appendicitis and someone's going to punch him when he's not looking. It's going to be a nightmare,

and clearly is prone to medical problems. Yeah,

well, yeah, he's got a he's got a little bit of a gimpy arm today. What do you have here? Too much.

Extreme emailing.

He's got galtech out of the hand.

Peter King, by the way. Ex lawyer, you know, I used to I used to have like paralegals finger from all the hitting copy, copy copy there. We still used to make your paralegals do that. And of course, did you respect your paralegals at all? What Of course you did not your liar.

Oh my God speaking.

Oh, chatrium says you should offer to take punches for fundraising for moped. Oh, that's on the table. That is

good. All right.

So chat room. This is something you might not know. It does not hurt. So speaking of paralegals, you know how like when you're in law office, you get you don't just buy reams of paper, you buy like pallets of paper, and they're in those paper boxes right there. Yeah, so the papers come like many rooms to a box. But anyway, the lid of a copier box is an amazingly satisfying thing to hit somebody over the head with but it doesn't hurt that much. So we used to think that what we would do is we had this one really really strong guy in the law firm that we would just go down into Grand Central with a bunch of these boxes and allow people to smash them over my head for like five bucks. And then you know if someone got out of hand and wanted to swing a punch then like the large gorilla like person would just crush them into a small cube but you know that maybe you can do that doesn't get hurt. That doesn't hurt so much. Yeah, sure. But it's impressive sounding like when like when the when the box like smashes over your head. It sounds like you're doing something

yeah, my my dad who had issues with me leaving this legal career to start opening this museum will certainly be puffing his chest up with chest up with pride to learn that. This is my latest fundraising scheme.

Are you referencing the old uncle Jemima pure mash liquor cartoon commercial that Morgan did for Sarah live back in the day?

No, I'm referencing my actual dad. too, as well,

he should. I'm sure Anastasia if he knew who you he would hate you as well. I

don't know exactly how

you met. He met Anastasia? No. Okay, then. Okay, there you have it. It's pretty much to Sasha on the way over here. I was listening to Boston. And Miss Darcy and I have a long running thing that we both liked Boston the band has nothing to do with this the city. But like both of us, like

we made the mistake of wanting to learn more about them.

Right. So I don't know whether we've mentioned this Dave, we've mentioned this on the show before delt can't recall now. Well, the lead singer Delap who isn't normal heighted person but Delp is his last name. What's his last name? Dope. Anyway, he recorded his sister in law in the bathroom, our Chuck Berry? No, I thought it was in the bedroom, bedroom bathroom. It's some sort of horrible, like invasion of privacy. And then without her knowledge, yes. And then somehow his I guess his wife found out about it anyway, so he, he took his own life, but in kind of like a terrible way he like plugged up all of the doors of his room and flipped a bunch of hibachi keys, and just like smoked himself to death. Oh, yeah. So we can't think of it in the Stasi and Ira like that's not like a that's a give up your whole life move away kind of a situation not a kill yourself. It's we can't listen to the music the same way anymore. Because it's kind of like just, it's kind of a downer way to start the show a little bit more positive. Last night, I went to the WD 50 pop up down there on Front Street. Good. He was doing all his work because his new book, the new book is coming out. In fact, it's out I think next week, check it out. It's you know, I don't know whether it's all the recipes, but it's like a huge portion of the recipes from WD 50. They're actually from the restaurant. So if you ever you know decided that what you really wanted to learn how to do is make Wiley's not flaw which by the way is not like cannot like k n o t flaw as in flog raw tied into a knot. It has I think also the dessert recipes and not just a savory recipes, check it out. It's, you know, it's one of those things. It's like $75 on the Amazon retail but I think Amazon's got it for like 40 or 50. And it comes in its own box. It's one of those books that comes in its own box. What do you think about books that come in their own box associate? I see a pizza with greens today. That that is a completely unrelated facts are completely also out now or coming out right now. This is the season of books. By the way. Myhrvold made the miracle with his bread book was on the

museum's well is it a six volume?

Oh Manny Manny Manny poo. It's like yeah, it's the same size is like Modernist Cuisine, but it's modern is bread. And it's same price to 500 and change bucks

as his employees carry it around in a nuclear resistant case.

Oh, yeah. The new the new cases metal. Why did he say why he did that? Were they having problems with acrylic cracking or something in the last year or so and just so you guys know, if you wish to know more, which I'm sure you do have I know I do about modernist bread? You can check out a series of podcasts here on heritage radio hosted by none other than our mentor Cal is that true? Dave? What's the name of this podcast?

Modernist breadcrumbs. So Episode One is out now on the heritage Radio Network website. Episode Two is coming out next Wednesday. And then every Wednesday thereafter, we'll do one episode a week. But this Wednesday, we're releasing the talk that Nathan did with Michael and MOFA. Yep.

So I spoke to him after the talk. And what we're going to do is, is we're going to wait for the book to be out for a little while wait for you know, folks out there in the community to generate their questions, and then we'll have Myhrvold on the program and you can ask him all of the questions about the book directly make sense?

Make sense? Hopefully have a session on sandwiches in the book. Oh yeah.

Why would they have a section on sandwiches it's an entirely different read. It's a book on bread not a book on frickin sandwiches although I think that

on pizza section obviously but bread define sandwiches

and mean, do you have a section on like air quality that defines everything right now? Like, you know what I mean? Like, no, like, like, what's it? What? Wow. Just because you make a sandwich out of the bread doesn't mean you have to keep

following that Trumpian logic. Whoa, whoa,

whoa, not not this is not the political show. This is not the political show. Oh, yeah, that's in the works. Well, kind of in the works. So we'll get me some freaking guests. Anastasia, do you know any

political people for the 10th? Time? No, Peter,

do you know any political people? You don't know if you know them.

I don't think about it.

No, think about it. That people another book coming out. Pete. Jimmy Peter, Jimmy hands. New bartenders, manual book is is coming out. I saw an advanced copy. And even though there's a picture of me in it, it is still a very good looking book. It's like a very, very pretty book, beautiful book. You know, in spite of you, in spite of me, quotes from bar people and bartenders and bar owners plus, you know, Jim's insight from yours in the business plus recipes. Super pretty book. Super awesome. I would check that out. Anyway. So Peter, what do you want the show to push out here? No. Well,

we've got a lot of good programming going on at the museum. We had Nathan Myhrvold last week. It's too

late for that it's over. Okay, okay,

we got stuff coming over. We got

about crap they already missed. All right, fine. So we have you should mean, here's mean, the time

is taking for you to interrupt me and harangue me is basically yeah. So we've got a natural wine tasting this evening at the museum

of natural wine means well, it's

basically relying on natural What do

you think he doesn't know? There is no clear.

I think it's one of those words that like we all kind of know what it means, but it really has no meaning. Right? Anyway, so go ahead. Yeah, sir.

All right. We have a program on Chile and gastronomy with Chef Rodolfo Guzman tomorrow.

What about what's going on with it? What's

so he's got the he's he's one of the top chefs in Chile. And he's gonna be talking about this new book. He just released. We have some recipes we're doing from that some cool stuff. We got a food trivia thing next week and a program on the cuisine of Istanbul. Oh,

food trivia like what kind of

food trivia can you do? Bananagrams night that's food.

Can't have only been Yeah, but cannot be limited to food.

Yeah, cuz it's a banana gram.

Wait for the new bar. Don't wait for the new bar to open and you can come have your Bananagrams tournaments are. So what's this trivia thing? What is this? This

is like we do a trivia thing once a month. Now. It's been really successful. It's

about it's about Istanbul who? No,

no separate. So

our stashes so it's not food trivia about Istanbul, which is awesome. No, no,

no, we have a food trivia thing

you should use. We also have a barracks game. They have all the trivia, food questions. All of them every single single lever you ever think of they paid a lot of money for it. I'll give it to you.

Then we have one program on the cuisine of Istanbul and then about it. So there's a woman named Robin records. She had a cuisine on the sorry, a book on the diverse cuisines of Turkey. And so regional cuisines life in the villages, cities, farms and high pastures of the lesser known provinces throughout Turkey. Was she gonna make you're gonna make she's talking about? I don't know if there's gonna be food. This one, I

have to say, I really, I wish I could go back to Istanbul. I really, really, really loved the food there. I thought it was really good.

And then we have friend Jeffrey Porter from battalion busting on his hospitality group doing a county wine tasting,

by the way, at anything he does, he's going to bring wacky crap that you can't have anywhere else, or he's going to leave that that's been my experience with him. He always has interesting stuff coming in, so you can check out whatever he's doing.

Yeah. So if you go to programs that low fat.org You can find all that and get tickets, like how

much those tickets cost, roughly? What's the range? It's over and under Peter?

Like 10 to 3035.

So basically, like less than it should cost. So it's basically a bargain. You should go to these settings.

Absolutely. Yeah.

All right. So for you, if you have questions, you can call them in to 718-497-2128. That's 718-497-2128. Next week, we will not be here, Anastasia, because I will be in China. I will be at the Canton Fair, trying to research suppliers for the next product that's coming out. You know, post spins all it'll be a moisture management system. That's my whole life. moisture management system. That's my whole life. So stars, what do you think, like, a year and a half the next one? Sure. You shoot for a year and a half on the next one. It'll actually be three. If it's three years, I will knock this down chatroom. I will not be alive. It's three years. Realistically, if it takes three years I will not be alive.

Are you gonna go dope on one

can hope? No, I would never have thought

to myself anyway. 50 right. What you're supposed to be happy by 50 That's

for you. I'll never be happy. That's a lie like you tell You're gonna get better to deal with some of that crap. That's true. I want to not be dealing with some of the crap that I had to deal with on a regular basis. Anyway. This is Nick Nick. Yet Nastasia Peter reporting to themselves when I was saying I just don't wanna have to deal with some of the craft I currently had to deal with. They're like that he means us like, not just you guys. Nick wrote in and in a shout out to Anastasia to myself to Dave in the booth. And if he's there also to Peter have overcooked and under season Oh, yeah. We talked about that on the air right. Here Kim goes to Yes. Peter came guest not even paying for his own food. Dave that I mentioned. He wasn't even paying for his own food was being paid for.

No, no. Listen, if I say yum. Then you know I mean, yum. If I laughed at a comedy show. You know, I find it funny.

Family Show. Freaking. And then Veeder kids this guy, this kid? How do you like our favorite restaurant? Season?

The lights dim. Everybody stops eating

classic, classic camp.

Yeah. Yeah. It's like

even not all the hits know anything

is Anastasia like this. dassia does bring out the worst in Peter though. It's true. It's true. Like Peter is dark energy.

Well, you know what it is? Because it's like all this small talk and pleasantries that you do with people to be nice. It's like around us. dassia feels ridiculous. Because she hates that she hates it.

I can tell that you're not being you. Yeah, but no,

no, that's not the case. Yeah. Anyway. So he writes in Nick, this is Nick always had this issue in dealing with dry aged beef we would get in the 109 ribeye. So one or nine ribeye is a specific like, cut. So it's a you know, it's a cut, you can order that's one of the standard US cuts to 109. It's the whole kind of ribeye, with a certain kind of trim on it. Anyway, we'll get into 109 rib eyes and after trimming off, dry aged them after trimming off all the desiccated parts and portioning them, the two steaks on either end would inevitably be a little more dried out, not really an issue to cook the portions from the middle. But the NPCs, after being cooked to proper temp would look to be undercooked and show more of a rare color. It didn't happen every single time. But it happened enough to pique my interest. I'm guessing it's an issue with the air interacting with the myoglobin on the NPCs. But I'm not sure I know the stakes have been cooked to the appropriate temperature. But sometimes it's hard to explain that to a guest that it's actually okay. You suggested covering with fat during aging, but I don't have control over the meat during that process. Is there any way to try and control that a little better? Besides flashing the slice meat in the oven to manipulate the color meat is not cooked to low temp or in a bag? Hmm, that's a really interesting problem. So you know, I've done a lot of work with the color temperature of meat. Sorry, the color of meat cooked to particular temperatures in bags and out bags, but I've never thought about the end to end variation based on dry aging. I I don't know what it is, it could be that it could be the lower moisture content is doing something or it could could be something you're saying typically, exposure to more oxygen would make it look less rare. Number two, even long term exposure to oxygen would make it look less rare than it would otherwise because you would either be in or you wouldn't be well, exposure to more oxygen would cause it to be in an oxidized state which would be redder true, but with denature faster than if it was in a deoxygenated state so it would look cooked faster that's this has been my experience. But I don't know it's an interesting problem. I would like to hear from anyone else out there whether they've noticed this whether dry aged meat tends to and the more the more dry it is whether it tends to take longer to lose its rare carbs interesting problem I have to think about it might be a moisture issue. What do you think any any you guys not your forte, but you have any thoughts on this today?

I'd like to talk about air quality. Your

low quality individual Peter. What I meant was it's unrelated thing if you like if you if you're talking about sick like sandwiches, like is it a book about like meats? Is it a book about cheeses? Is it a book about vegetable toppings? Is it a book about the main problem with sandwiches which is people making them to freaking dry or not getting the bread to product ratio? Correct? Or using a bread that's too crusty for the sandwich that they have involved? So you sit there chewing on it and like can't even get the bolus of bread down? Is that what the books about No, it's about bread. Now I'm sure they dealt with the best varieties of bread for a sandwich. And maybe they had a couple of points. That would be a section as well would not be a section sound. It would be a section on sandwich bread to the you know the people who make sandwich bread. Do they make sandwiches? No

I feel like the cooking issue side needs to have a little barometer of the Dave irritation level. And Dave,

Nick just texted and said that he's still waiting to hear Jen on the show. And we've all been waiting. And he said, It's been two years in the making. So

well invite her on. I mean, she's busy. She's working. You know what I mean? But, you know, she's doing architecture work. But you know, yeah, we'll invite we'll invite her on.

She can redesign the studio.

Yeah, with the big budget. And we have anyway. Free pizza. That's what we're paying for architecture in pizza. Aaron writes in on sterilizing for the census, I'm 28, male married and I have an immersion circulator. I've listened to your show since before the long break in the pockets. When was that? We had like a couple of weeks break.

That was in August, which is normal. Can you let everybody know that the Sears hauls on backorder? We'll talk

about that in a minute. Bring it up to this year's I was on backorder

Oh, Jesus says it's not it's not it's not fake news, fake news. Fake News no one called anyone more on fake news. Love the show. That question might fall into the category of cooking adjacent or perhaps just issues. My wife and I are expecting our first child around Thanksgiving Hey, congratulations. Awesome. While doing research on bottle sterilizers and big quotes, I found out that they are simply steamers with no pressurization coming from a lab that term sterilization probably means something different than to home applications. No it doesn't. If you're buying a sterilizer at home a real one right like the one that if you like let's say you live out in the middle of nowhere and have to perform surgery on yourself or like dental equipment. Those are real pressures sterilizers and pressure canners are also can be rigged up as sterilizers but there are people out there who at home take sterilization seriously and for real and those people get real sterilizers anyone that calls a steamer a sterilizer is a low quality individual what they must mean is that Steaming is enough to kill whatever is going to be on a bottle because it's not going to it's not they're not planning on having spore forming bacteria that can you know, and you're not planning on keeping stuff in, in an anoxic environment. So your that's must mean what they what they mean. But that, ya know, normal people outside of a lab when they say sterilize should mean sterilize and not just pasteurized and or kill vegetative cells. And I hate it when people don't use those kinds of terms precisely because someday someone's gonna get killed. Anyway. My question if baby bottle sterilizer is simply a steaming compartment. What would keep me from spending this money on say a nice big all clad pot with tiered steaming basket which I could then use for one? Steaming, making pasta, two steamed buns, three steamed veggies and four baby bottles. Am I a bad future father for wanting a nice new kitchen thing so close to the birth of my firstborn? No, no, I mean, look, let me tell you something, will take some air and your life's about to change rather dramatically. So buy yourself something now. Like buy yourself something now. As long as you're not going to bankrupt yourself get Yeah, get a nice pot. Like why would you want something that's just like baby stuff is you already have to buy a bunch of like, you know, like very specific baby stuff. If you're going to be having a kid like I'm sure I don't know. But like, if you're anything like, you know, we were you're gonna have to buy this expensive, you know, pump, breast pump. You have to buy all this stuff anyway. Right? So why not get yourself something as long as you have the cat? What do you think does? No, no, don't care? You don't care?

Why do you not care? Because I don't have kids.

Oh, so you can't see this is the stuff we have no empathy for. Yeah, this is what this is like, I have no empathy for people that

don't care about this subject actually. The hell's wrong with you? No, I just I feel nothing. Wow, tell you the truth.

This is stasis like this is like oh, they know the people like this is kind of what you had to do was having a baby. Why does that have to do with just having a you can't have any empathy for anyone going through a change in their life at all. Even just because you have to live with a bunch of people your age who are having babies and you are sick of hearing of their babies. You can't have empathy even like for someone that you don't have to sit and listen to their story because they're not actually an Iowan with you. I

could fake empathy right now.

You see how the overcooked in under season came out? I mean, this this is the this is the vortex of evil right here, right? You can't help but get sucked into that. And I say treat yourself.

Oh my god, treat yourself. Is that a reference from person registration? Registration person? Yeah. Good. Treat yourself. Peggy wrote in Haiti and quick question, will it spin will the spins all turn yogurt into instant love and it will not instant it takes about 15 minutes but yes, you can do it. It's one of my favorite applications for the spins all you just got to be careful when you load when you load it in. If it while it's going to wobble as it starts up. If it wobbles too much, it'll go into flat Screen Mode, you might need to start it a couple of times. But yeah, it's one of my favorite applications. What is? Oh, wait,

yeah, Nick long is on chat room and he wants to know if this aerosol is on backorder.

Nick, Peter, what are you going to ask?

No, no actually want to hear about this here. So I'll be on backorder

it's not on

backorder I think I'd like to know the story to wait backwards. Okay, so the people

once and for all, I'd say this one more freaking time. Here's how this works. Book or index Equipment Corporation came up with produced the spins off a sorry, a sizzle torch attachment turns your torch into a handheld broiler. Awesome for parties, blah, blah, blah, okay. Booker, and DAX owned them and sold them on Amazon for a couple of years. amazon.com approached us and said, Hey, Booker, and DAX, we are trying to get into the low temperature cvwd cooking space, and we're going to push your product and so we want to buy them in bulk. And we will just pay you for the whole load net 90 days. And you will make less money but we're gonna sell a lot more of them. They lied because they don't really care about it. And by the way, they're Amazon's amazing to deal with as a customer. But as a as a vendor. They're like a nightmare complete nightmare to deal with. Such that like, like, if someone calls you from Amazon says we want to sell your product. Just be aware that the minute that person hangs up the phone, they have quit, and another three people have entered their job, right? And then when you call a person again and try to get another person on the phone, as soon as you have hung up the phone, that person has quit. And there will be another person who

told me from Amazon thing. And I called back to say this guy told me this one thing and they said he has been erased.

Yeah, and we're not talking by the way people. I know what you're thinking. I know what you're thinking. We're not calling the call center we're talking about Amazon corporate is calling us not Amazon's like call center where it's like, you know, 1000 levels of separation between them and Bezos there should be like a levels of separation between the person who's speaking to Jesus.

I am those numbers.

Yeah, if I beat those numbers is 85. Yeah. Five reports between Bezos and myself. And by the way, 30 of those reports are a computer program, right? So like,

let's make it clear. Amazon owns these sizzles we cannot go into an Amazon thing and take them out.

No, Amazon physically owns them. So no Stasi and I made the horrible mistake, which we will never make, again, of not owning any of them ourselves. Every single existing Sears all that is not personally owned by a person right now is owned by amazon.com. Amazon has in their warehouse. 2500 of them. Okay, they have another 4000 in their possession on a boat that they own. That is traveling on the ocean, from China right now, right now. Okay. They own 4000 They've already been handed to them. They are on their boat, they own 2500 that are in their warehouse. Yet their computer thinks that if they start selling them, they will eventually run out. And so they do not want to sell them. It's been this way for several months.

too long didn't read Sears, I was on backorder.

Now, what were you going to ask you before? No, no,

I was just gonna ask for your definition of instantaneous then. Instantaneous in what you're saying not the answer to that question. Yeah. Instance? The lab. No, yeah. 15 seconds. 15 minutes. 15 minutes, right. So

instantaneous. Yeah. So

what's your what's your window on instant?

I mean, I mean, are we talking in cooking instant means like 30 seconds. That's instant. You want I mean, like by the time it takes you to perform an operation and you can't perform another operation, because this one happens so fast. That's instant. Anything that's longer than that is not instant. In geologic time, it's instant. You know what I mean? But in cooking time, 15 minutes is not instant. It's fast. Yeah, I mean, faster than going to the store, especially because your store probably doesn't have that product. But anyway. Do you disagree? That's fair. The Stasi doesn't care because it has to do with other people's.

Oh, yeah. I care about this one.

Well, yeah. Elizabeth wells writes in, I hope this is the correct email it is. How much fat is absorbed by food of various slash any type but specifically regarding meat when cooking cvwd I'm sure temperature plays a part but there are there any generalities one can make. I'm a personal chef, and occasionally I have clients who are overly concerned about such nutritional issues. Well, the good news is, meats absorb On a scale of like, they absorb practically nothing, they absorbed practically no fat at all. And in fact, if you dry it off, like almost nothing, there have very few crevices now, things that are battered things that are breaded things that are porous, like veggies, these things absorb oil, like the end of the world is coming, but which it might be. But the meats have very, very little fat absorption, they're very little is actually sticking to it. And a lot of it has to do with whether you tell it off, and you're more likely to add more when you're doing a seer often than is happening with it. So it's not affecting the nutritional value of it that way, I would say, at all

manner. Do you have an end of the world plan?

No, by end of the world plan, I can't talk about my end of the world plan.

Why not? You don't want other people to know.

It's scary.

What is what is your drink yourself?

What is it? No,

I there's two people, there's the ones that are proactive, like you and I and then there's the ones that will drink themselves to death. Yeah,

I mean, sure. You look,

how's the incoming?

Now? Well, there's, there's there's two, there's yeah, there's two, there's two scenarios, right? There's the problem with the nuclear scenario is that it's a 15 minute problem. Right? You got no time. Right? So the only answer is to hope that they missed by a little bit to get into a subway station if you live in New York City, right? I mean, you know, you don't have time to get out. Nothing, you know what I mean? Was, but if you're if it's not nuclear, like, I think the real thing is reading the warning signs. And you know, getting the heck out of a concentrated area.

You know what I mean? Before mass panic ensues,

I should not talk about this. This is like a bat when I was a kid. When I was a kid, I assumed I assumed, in fact, I didn't want to live in New York City when I was a kid, because I assumed we would die in a nuclear holocaust. This was during the Cold War times. That was my assumption, my base assumption, I would sit as a kid with a compass, because I was one of those kids that liked using compasses. And I would draw radius maps around like lower Manhattan and figure out where like my house was in New Jersey, then look up the blast radius of various sized hydrogen bombs, and be like, oh, you know, I'm dead. And then my dad was like, Don't worry, they have these things called merge. And so what happens is, they actually just send a ring of hydrogen bombs around your whole city. So actually, the blast radius is much larger than your calculator. It's like, Thanks, dad. Thanks for that. One

of the things you told me is, it's going to happen on a clear day without a cloud in the sky, because that's the whole thing. And there was a cloud and the thing, but then they bombed Oh, in

the real life. So in the real life, when, you know, the United States was the, you know, dropped nuclear weapons on. on Nagasaki, they're the original target was another town, he got to and they flew over it. And they had very strict orders to they wanted a visual read on it. And they wanted to be able to like, you know, photograph everything. They wanted visual run on the bomb site. So there was a cloud, literally a cloud over the actual target site. And they did a couple passes over the town. And the cloud cover didn't clear over that one site. And so because of that, it was not the city that got bombed Nagasaki was the city that

got bombed crazy, Hudson River,

think about that wonderful effect. In that weird way to Peter, what are you gonna do?

What Nick Wang says he's gonna pull a dope.

Too long, Nick, you gotta light a hibachi

No, he says Peter is gonna pull it out.

Peter will be sitting there lighting a hibachi and trying to jam this stuff when the thing hits. It's too late. Besides, if you're gonna go in a big ball of fire, like might as well not do smoke inhalation is delicious. Anyway, I might, you know, get I'm gonna try to survive at all costs.

Of course. I mean, I thought you've been, you know, the world is going to end

that there's a chance. There's lots of things that could happen.

Yeah, of course, at all costs.

Most of anastasius friends are go to the roof of the villages and drink.

Anyway, on that note, should we take a quick break,

take a break, we'll come back with fewer nuclear war issues.

Bob's Red Mill has been milling whole grains since 1978. When you mill whole grains, you get all three parts, the brand, the germ, and the endosperm. The brand or the rough age makes up about 14% of the whole green. It's the outer skin of the edible kernel. It contains large amounts of B vitamins, some protein, trace minerals, phytochemicals, but most importantly, dietary fiber. The germ is only about 2.5% of the kernel. It's actually the sprouting section of the seed what's going to grow into a plant. It's usually separated during milling process because it contains most of the fat and therefore has a shorter shelf life. The endosperm is the main energy storage unit of the seed. That's where the growing plant gets its end. Energy before it can start photosynthesizing and making its own. It makes up a huge portion of the grain about 83%. And it's the main source. It's used for white flour. When you make white flour, you get rid of the germ and the brand and just have the white endosperm left. It contains almost all the carbohydrates. It also contains protein and iron, and some of the other B vitamins as well. It's kind of what you classically think of when you're thinking of flour. So all that's there when you're milling with whole grains, but when you will have whole grains, you also get the brand, which is the kind of roughage and gives that that's what gives that that kind of color to it also gives you extra fiber that helps you to be regular, and you'll also get the germ which adds the fat and the flavor, which we all liked from whole grains. Learn more at Bob's Red mill.com/podcast. So Nathan Myhrvold has some interesting things to say about Bran he was saying that like it actually is like better at at reducing the volume of bread than anything else. And he troubleshooting broken glass broken glass vial and fiberglass and like ball bearings. They tested when they were doing it. So I can't wait to read the read the book should be interesting. So put

the smackdown on any nutritional claims nutritional benefits from whole grains. Oh, shocking.

Nick wait. Nathan Myhrvold was against if a false nutritional claim shocking, shocking. Yeah, no, they're they're, you know, a lot of that whole crew is like that, anyway. But what's what are we talking about? Oh, we haven't we have a caller right in the world. Oh, yeah. There's that caller. Hopefully, this is not an end of the world question. But if it is, we'll take it.

Well, let's, let's just keep hoping that people avoid the big red button. Yeah. But um, so you were just talking about miracles new book, I actually have a bad question. All right. I am, I have finally arrived at a sourdough bread recipe that my wife actually likes. But I'm trying to get a little more lift in it.

So what did she not like about other sourdoughs? And what does she like about this one?

What I did with this one, I actually just used the pizza, pizza dough. I've been messing with another recipe for forever and it and she just never liked it. I mean, I tried more of this less of that every iteration of it you could think of and it never worked. But so she's liked my sourdough pizza dough recipe for a very long time. So I just put that, put that in a bread pan, let it rise and baked it and it actually came out really good.

Okay, but yes, one more lift out of it. I just want more lift. How sour is it?

It is it is sort of medium sour. The recipe calls for an enormous amount of actual sourdough. Right. And if your sourdough is perfect is perking? Well, it will it will raise it then in a matter of like three or four hours.

Right? I mean, the the issue, obviously, so if it's pizza dough, it's probably a fairly high hydration, right. And the other issue with it is, is that if it's the SAP more sour it is the kind of more slack it's going to be because the acidity is going to the acidity is going to weaken the gluten structure. Right. So I'm guessing it's some combination of those things. I don't know whether I don't know how strong a flower using but I would maybe move to a stronger flower. Like try. But if you liked the flavor you like the flavor so the acidity level it kind of is what it is what it is, I would move to a stronger flour and or maybe dope it with with gluten. See whether that is helpful to get more rise out of it mess with the hydration a little bit. It's been a long time since I've noodled. With those things myself with my own hands. It's the past I haven't been baking seriously in probably 10 to 12 years probably since when DAX was born pizzas Yes, but like, I don't mean pizza is serious business. I don't want you to get mad at me about it. But in terms of like, you know, Stan Gordon used to say the crust is the most important part of a pizza. Everything else is just garbage. But the he said that I mean, I don't think he's necessarily 100% Right. But it's structurally easier to get a pizza obviously because you don't need the rise and lift and all that stuff. I don't know if anyone in chat room have any advice on this Dave? We'll talk about we'll check but I would try. I would try those things. In general. I think you know, getting a nice, high lift out of a sourdough can be somewhat challenging the more sour it is just because of the acidities effect on the gluten

epoxy method is being suggested.

Wait, hey Siri Oh, my God. I know I was wondering my phone thought I was asking it a question. And so in the world know about gluten Siri was looking something up on the web nothing she as usual she found nothing of interest at my

brother's wedding. My mom was going off in the car was like, I can't take your father. I can't take that can't do it. And I guess he was listening. She said, when you can't you can't. Really my mom was like,

really? Did your mom erase Siri off the phone?

Oh, is that weird though?

Yeah. Oh, by the way, Anastasia was in Portland for wedding. How to go.

He's reading good.

That's her brother. Yeah. How was the How was the food? Good. What was

it was pasta and short ribs and mashed potatoes.

Double starch, double star pasta and mashed potatoes. Yeah, you made fun of me endlessly for a double

normal with my brother because he doesn't eat stuff is like condiments doesn't like lots of stuff.

That was big in Cameroon. You get dishes where it's spaghetti, rice, and then tubers. Wow, little sauce starch on

starch and starch. Witnesses. What do you get mad at me for Protein Protein is

on a chicken breast and a hard boiled egg for dinner. Throwing that. So that's the chicken in the chicken? This chicken two forms of chicken.

What's wrong with that? And it's weird. And it's just one of those things?

Is mayo. Chicken is chicken bound with itself.

By the way, Peter loves a gas station egg salad sandwich. So back to the sourdough for a second. So do you think any of these things are going to help you?