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.

My name is Hannah Fordham. I'm the membership coordinator at her dish radio network. But even before I joined the team, I loved listening to Hrn during my subway commute, it made the time go quickly and left me feeling inspired for the day ahead. Hrn listeners tune in from all over the world. But there are a few traits that we all have in common, no matter where we listen from a curious palate, the fierceness to make a difference, and a hunger for lifelong learning about the culinary world. As you know heritage Radio Network is a listener supported nonprofit. To deliver the most ambitious entertaining and have the moment stories in 2018. We need your help. We need to raise $150,000 By December 31 To accomplish these goals and to keep your favorite shows on the air. Together we can make this hrs most exciting, impactful and delicious year yet become a member by donating today. Join us at Heritage radio network.org/donate And you'll immediately start enjoying benefits such as VIP invitations to HR and events where you will mix and mingle with your favorite hosts. Memberships also make a perfect holiday gift for all the foodies in your life. This year. Why not give the gift of food radio. You'll hear your generosity and action for the year to come. help keep our lights on and our mics hot by pledging your support today at Heritage radio network.org/donate Thanks for listening

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to America's Radio Network every Tuesday for roughly 1245 Roberta's pizzeria in Bushwick Brooklyn joined as usual with Anastasia the hammer Lopez How you gonna started? We got Dave in the booth? Or maybe not I don't know he wasn't a booth. I'm here. Good. Nice. All right. Mike was acting upon Yeah. Yeah, you know, thing. This is why we need your money. You know, we got to we got to get new things to keep the Operation Rolling here. They're actually like, swapped like letting the Stasi like running into the other room with the extra mic. That's how much that's how much money they need here. How much are you at right now? David? David in the booth. I think that's confidential. Actually, I don't know if my head I mean, are we doing well?

I really don't know. Can people give money? Yes, absolutely. Yeah.

And what you heard from there was our special guest of the day. Paul Adams who is the the editor and what's your title over there? I can never get title. You know, I hate titles.

Yes, it. It's more difficult because my title is different every day. Today I am Senior Research editor at Cook's

Illustrated. Oh, not at America's Test Kitchen anymore.

America's Test Kitchen. Owens cooks illustrated Yes, vice versa or something.

Exactly. Exactly what they they are two separate names. Are they not? I mean, in other words, like they're Yes. You look at

them closely. They're not the same name. Yes, yes. letters don't map one to one. You know, I deal with mostly the print. Magazine Cook's Illustrated.

Whoa, was since when I thought you were on their website. Now you're on their print side of everyday, it's different. Well, you're not here to talk about that. Although I have to say Cook's Illustrated when it came out in 1900 93, I believe was the first year. You know, I have that I was I had all the initial first ones and those money. Really? Yeah, I also have them round. I have the bad ones like 10 bucks round for the whole the whole year's worth a year to promote that

go on eBay. Well,

no, instead of all

donate a percentage to heritage Radio Network.

Oh, there you go. Instead, Paul Adams is here to promote his new cat.

I have a brand new kitten. She is adorable. Her name is the bat because she resembles a bat. And you can see her at my Twitter account, which is salad Puma.

So do you want to hear a story about bats? Yes. So I can't tell Akshay, it's I can't tell the story. It's not that you can't tell the story is that I should not tell the story. Is it? guado? No. Although one of my favorite words guano Is it

a culinary story about bats? No,

I'll say this if you late at night. This is not about me. This is not one of those things where I'm not talking about myself. Because Oh, sure. I'll embarrass myself, right? You know, at the drop of a hat. So if late at night, you should find a bat swimming about in your toilet. Like what not to do is just pee on the bat, close the toilet seat and then go to bed. I'm not gonna say because the next day, right? If you haven't, like, if you haven't, like maintained, the bath is going to drown. If you close the lid, this is just an FYI. But it's going to drown it's close lid. But you then have to fish the bat out and they have to test it for rabies because you haven't like, what's the word I'm looking for? You haven't fully accounted for all the time the bat was in the house. And you know, some bat bites. You can't tell if you're bitten by the bat, because you can't tell. So you might have to fish the bat out of the toilet after you've paid on it. So first fish it out. And then the correct answer is first fish it out. First fish it out

and then rabies can't swim up the urine stream. No, no, they

can do that. The problem might be if you definitely don't poop on the bat, because then it can bite you in the behind. How are

you able to pee on it without it?

I don't know. The question is that maybe it was flying around the house prior to this because it ended up in your toilet so it was clearly in your house without your knowledge because it ended up in your toilet. How did it get in your toilet in the middle of the night? You don't I'm saying? So you were at some point sleeping with a bat. You went to bed and presumably there was no bat in your toilet. You wake up?

You go down he came in to use the bathroom and fell in. Right? Well,

you don't know. Anything you don't know if you got you know, if you were bitten in the meantime. You know odds are you aren't so the moral of the story is fish the bat out prior to paying or maybe test yourself for bat bites at that second. I don't know how do you fish the bat out? I wasn't there for it. And that's you know, a question that I never asked. So I don't know I will ask. I will ask when I when I next see the person who has holes Yeah. And then Imogen was that that that was the confidential part because I don't know if they wish me to share the story of I have so many people that I see a saw over Thanksgiving and then the wedding I just went to two days ago. By the way, I thought I was gonna get my Christmas tree Anastasia on Sunday and then I realized I so I spent you know, my elementary school years in New Jersey, most of it and in New Jersey in a place called Bergen County. Bergen County is right across the river from the George Washington Bridge from Upper Manhattan. Right. And so in the 70s they had these things called blue laws where none of the stores were open on Sunday. You couldn't buy anything other than food basically foods on a county What are you talking about County? No no no it's a it's I'm still in my mind quoting Wesley Willis songs. It says Don't Don't ask me for for sugar honey iced tea is one of his sizes. Don't ask me to pay for your foods anyway. So like DAX can? I stupidly put DAX onto Wesley Willis and now he whenever he's in the car alone with me he just plays Wesley Willis songs constantly over the over the radio No, which just shows what a bad parent I am today. Like, it's inappropriate, whatever. That's not the point. So the point is I'm like, I'm gonna get my Christmas tree because obviously these blue laws have been repealed since you know, 1970 you know, eight. Nope, no, they're still there.

If you go to midsole market, which is the amazing Japanese market in Edgewater, New Jersey, if you go on a Sunday, the appliance aisle is barricaded, because you can shop in the market, but you can't shop the appliance aisle, which makes

a lot of sense, because, you know, the internet is closed on Sundays. So yeah, I mean, back in the 70s. The argument was, well, if everybody's closed on Sundays, then it just gives everyone a day off. And we're not in this kind of Mutually Assured Destruction. I mean, it started with, you know, blue laws, like, you shouldn't be shopping on the Lord's day, you know what I mean? But at this point, you know, they should switch it to Saturday anyway, and then, you know, like, it's like, none of it makes any sense anymore. Yeah, the internet is competition. You can go to malls. It used to also be Bergen County was the county of malls like Paramus was where all the malls were, you know, and you're like, I'm what am I going to drive a whole county away just to go shopping? By the way in New Jersey counties are not like, you know, big state counties, New Jersey counties are like the size of this table. So anyway, interesting fact that the blue laws are still there. I don't know. I don't know to give you a blue something else. A word? Like nothing. Are you singing You're not singing? I'll have a Blue Christmas without you from a year without a Santa Claus. Or, you know, because I watched that last night. I haven't watched Rudolph yet, though. Anastasia. If you watch how many times you watch him watch. I think someone needs to take a picture. Anastasia is wearing the Christmas hat that I want to be the prize for some of our contests. Well, I'm sure one of our intrepid you know, listeners if we take a picture of your Christmas, it's a good one of us eating a pizza with you looking at me angry. That's any picture of us eating pizza together. Yeah, that's excellent. Yeah. All right. So how was your bird Anastasia? Good. Yeah, you cooked a heritage bird.

Oh, it was pretty tough.

What are you she This is when the Stasi is always into the brutal honesty. Hey, Dave,

how are you? Honesty to Stop and Shop birds.

Wow I'll tell you what they were first of all, it was three shopping stop birds and they were how many people you did three turkeys. I did three turkeys. How many people? What's what 18 and 826 2626 people added three turkeys. seems excessive. But go on. There isn't there's no such thing as excessive turkey. Like I said before, I happen to be in the small, correct smart percentage of the people who think that Turkey is a delicious bird. And then delicious meat and you can't have too much turkey. Everyone's like Oh 30 no flavor. We talked about this before Thanksgiving. It's good, but it's great. It's great. It is a it is a revolting bird. What? In what ways it revolting first of all wild turkeys very smart. Everyone else who says turkeys are stupid. go hunt turkeys and tell me turkeys are stupid. Why is it so hard to get a turkey if they're so damn stupid? Turkey turkeys. Right? Unlike, you know, a dumb chicken which I love right? Turkeys like sleep on the tops of trees come down and eat and go back up. That's so baller turkeys. That giant bird goes and sleeps in the top of a tree. Think about that. And you know turkeys are a delicious and they smell delicious. And people should eat more of them. That's what I'm trying to tell Patrick before is that he needs to tell people that Turkey is not just for Thanksgiving, although he's like it's one of the only seasonal meats it's turkeys if they only have sex one time. Turkey around Thanksgiving. It's the best time to get the turkeys but the fact that that's my Patrick Martin's voice by the way. And by the way, he does sound like that. So unlike my normal voices where they sound nothing like the person that sounds kind of like it's actually not even my imitation of Patrick Martin's. It's Peter Kim from the Museum of food and drinks imitation of everyone's favorite Patrick Martin's host of the main course. That's his more measured tones.

I am Patrick Martin's

so anyways, so I did yeah three turkeys and it was not excessive. I didn't actually have that many leftovers but I did two I did completely boned out and chicken fried right so for that one, you completely bone them out. You chop up the bones roast them and do a double stock in the pressure cooker which means that you know while you guys are sitting there using your canned chicken broth, and your freaking pan drippings to make gravy. Meanwhile, I have like you know 10 cups of a very rich double stock to turn into a gravy so all I need to do is you know thicken it and add some freakin Sherry That's all I have to do to get a nice kind of gravy right? Unlike you Trump's I'm pointing at you too. In other words, why was your turkey

I'm not a connoisseur of Turkey. My parents make the turkey. Okay? And it always tastes just fine to me like a Thanksgiving turkey and one. Then a few days later, I get the feedback from my parents. That was not a very good turkey. Was it Paul? Really? I didn't notice was there for the companionship.

Wow, that stuffing I am stuffing. I love stuff. I am never there for the companionship. Right. All right.

What's your ratio of meat to gravy?

When I'm eating it when you're I don't put gravy on the meat. I put gravy on the stuffing and on the potatoes because I try to not overcook the meat to the point that I need to put gravy on it to eat it. So

better with gravy no matter no what degree it's cooked to

do the same thing actually. I don't like gravy on my turkey. Yeah, I don't like I also engraving

gravy ruins the stuffing. Stuffing is so perfect without gravy.

I like it. But what about what about? What about gravy on your potatoes?

gravy on the turkey meat?

I don't I don't I don't like I don't put sauces typically. Unless it's a braise, you know, on my meats on my roasted meats. I don't put sauces typically, is why like I favor styles of barbecue where the meat tastes good on its own. As opposed to and I'm not a huge fan of this. What everyone gets pissed about mad at me is because I you know, I'm like, Can I taste the meat before you slather it with vinegar and tomato products? You know, and I mean kind of taste it before you slather it with sugar. Tomato, which by the way, all that stuff tastes good. Like, I think barbecue sauce tastes great on French fries. You know what I mean? Or maybe you know a little bit on the meat. But do you? Are you big fan of that stuff too? No. All right. So I The trick with the with the breaking the turkey apart is cutting the pieces into individual sized pieces into the size pieces that they would be worth a chicken. And the other thing that's a pain in the butt. And I've said this a couple years ago, but I didn't say it this year is that when I was a kid you could buy turkeys and the Stasi won't remember this. I don't think he probably won't remember this. You could buy turkeys where they had taken the tendons out of the legs. So you used to be able to buy unless this is some sort of dream I've had that's been re imprinted on my pet they used to make a machine where butchers can go up up up rip the tendons out of the leg and still have the leg there. Which is why I detest the the I detest the Disney World turkey leg that they that they sell you and not because the turkey leg tastes bad. I mean it's you know, I think it's just a smoked kind of overly dry thing because they don't remove the tendons and so you have that stick with all those freakin tendons sticking out of it. It's the tendons in the in the legs that are the unpleasant part of dealing with Turkey. True. Yeah.

But what happened to the D tendinitis machine?

I don't know. I don't I think it was just a dream it No, it was not a dream. It was real. So

I remember used to be able to do a turkey tendon. What? No.

Yeah, anyway, so well, they don't render out nicely, like a beef tendon does, you know what I mean? But the point being that what you do there is you cut the especially the leg parts apart, make sure that you cook the legs separately in a bag, I cooked them in a in a I cook them in a milk brine. I do the low temp cooking in a milk Brian, and I take it a couple of degrees higher than I would do for myself just so that everyone's super happy like I do like a 67 and a 65 for the white anyway, so you cook the lake separately. Pull them out, let them flash off and cool and then rip the tendons out before you bred them. Don't try to remove the tendons from the legs prior to cooking them because there lies anger. You know what I mean? More anger. More anger than necessary. But interestingly this year, I have a policy with Thanksgiving in any large event where you're going to let people bring food. Have a no oven policy, a no oven about Peter Kim's do one of the words I won't use the oven. So like my oven is entirely for the guests. Because guests guests. In fact I bought a separate oven just so the guests could use it and I had a toaster oven. It's like it's like I want to use as little of my equipment when people are in my house as is humanly possible because everybody is like well I'm sure I can just throw in these rolls that 400 degrees for 20 minutes right before we eat right? You know what I mean? Although my mother this was my mother in law brought the rolls and she doesn't do that she brings them all done in nice and stuff like this never dishwashers mistakes you take an hour and a half to two hour one of those. I wish I had that my dream is someone who makes and by the way I've mentioned this before on the radio Louie Armstrong. My wife at the firm she used to work at had a project that Louis Armstrong's house in Queens and and they were looking at it because they're I guess preserving it I don't know whether it's a museum but the house is preserved Louis Armstrong's house in Queens is preserved. Yes. And his dishwasher This was their Christmas card one year his dishwasher had a button. Remember how old dishwashers used to have buttons on them, like similar to an oyster iser blender still has to this day those little click buttons. Yep. And one was party. And so they just took a picture of his dishwasher control panel. And then they were like, and the title was set the party and that was their Christmas invitation to the architecture frame. Now, so the the reason why you know, home dishwashers don't work quickly is because they want to a save energy. And be they want to be quiet and see they don't want to be too rough on your dishes, right? These. So Commercial Dishwashers a take a lot of energy and be are relatively rough on your dishes, right? And there'll be as they're loud. These they're loud. Yeah. And they're rough. See is the rough. Yep. And so but the only real difference you could take, you know, pick your quiet dishwasher of choice Bosch, whatever. And all you all's you need to do, by the way Hobart could do this, because they make is put a boiler unit in it, right? And then say, You know what, I want this sucker to run like a commercial dishwasher for the next, you know, three hours heat up that boiler. And the other problem with Commercial Dishwashers is they don't automatically get rid of all the gunk you have to like, drain it once you put solids in. So that's why you have to pre rinse better for those things. But you could you could have a home dishwasher that runs like a commercial during a party and be doing like minute cycles, you know, minute and a half cycles where they're coming out blazing hot and going bang, bang, bang. It would be so amazing. Wouldn't you love that Paul? With a party button? I went with a party button. Well, yeah, you wouldn't call it set to commercial because that doesn't sound fun. No. Is it set to party? And then, you know, in party mode, the boiler comes on, you know, your energy usage goes way up. It's loud as all get out. But who cares? Because you're at a party. You know what I'm saying? Yes. So you're no one's sitting at the party, a yo, it's, you're not having the Carthusian monks over. And like, you know, everyone has a vow of freaking silence and you're interrupting it with your dishwasher. You know,

sometimes I do have the monks over

pause like you want to drink and they're like, they don't answer and you're like, oh, yeah, I forget. You only drink like two days a year when you're toasting. You know, like, like, Good Friday or whatever. Like, yes, but they're not heavy drinkers. Those Carthusians even though they make the shutters do that.

They don't know I haven't played with amongst eight one like,

Well, no, they didn't come that's the thing. They didn't come on party. They're not about party. They don't even care whether you like the liquor or not. They're like we sell it. They used to they used to make iron. They were iron workers. And then when the iron ran out, they were like, we could make booze. Although they didn't say that because they don't talk right. You know what I mean? And he thought it they thought it to each other. I don't think they have telepathy. But if they did, they would use that accent for their telepathy, whatever the French version of that accent is for their telepathy. It's a weird thing. Those guys because they make a high really high quality product, but they really don't care about it in the way that you and I care about products. You know what I mean? They care that they're doing a good job because it's through work that they become closer. One of the ways they become closer to God is through work. Right? But like the Mennonites, like the Martins brothers pretzels, which are some of my favorite pretzels on Earth, right? But they don't care whether you like it or not, it's not it's not doesn't factor into their equations. It's not weird. Did they get married? No, there are monks.

Can we get a monk on the show?

No. I mean, they could sit there. They can sit there. Oh, we do have they have the best like the Carthusians have the nicest will habits like so nicely made the will habits. Apparently when you join the Carthusians you have to choose whether you're going to go the father route or the brother route. And they have different kinds of jobs. What are the jobs? Well, one's I guess more of a priestly route and the other one's more of a monkey mount route. Anyway, like one's more working and the other one's more sit around and contemplate. Which I'm terrible. What? What I would work. Yeah. Well, you and I sitting around contemplating, please poke my eyes out. I can't imagine anything. I'd less rather be on Earth than some sort of Zen person. You know what I mean? Like, like, I could you know how some people are like, Oh, Zen. You know, it's like when you're working. It's like Zen. Well, I don't know in that way. Maybe I could do that. But just like sitting and like contemplating what are you going to do when you become leather man? He walks in contemplates it since what I'm saying like people are like, it's like my worst nightmare is going to the beach. Right? Because unless I'm searching for clams, love that go and call hogging at the beach. Awesome.

Reading. Okay, read at the

beach. It's too bright. It's too freakin bright. Why would I do that? I will go inside and read or go to the woods and read or sit on a deck and read. But I don't like the sand attachment, whatever my point is, is that like and Plus, when you have kids in this dasya you're supposed to watch the kids. So I'm literally pretending I'm dead at the beach, watching the kids to make sure they don't drown. And me like why? Why am I here? I'm not. I'm not gathering food. I'm not cooking food. I don't have a margarita in my hand. And I'm not reading, right like being in the sea. Yes. I like being in the sea. That's why I go to the beach. Yes, I like being in sea.

You could buy that cooler with a margarita maker on it.

My wife is not so much on me watching the kids at the beach. While I'm pounding margaritas. It's not considered you know, it's not considered me that. Yeah. Oh, that's that. That dead? Anyone's I can call? Yeah, sure. Caller you're on the air. How are you doing? Well, yourself.

Doing well. Good. So I have a quick question. I bought one of the incident caught electronic pressure cookers. And I got one of the ones with the yogurt buttons. And a lot of people seem to like to do it without doing the usual 180 degree boil step of cutting if they use the fairlife, hyper pasteurized milk. And I'm wondering, is it safe? It seems an odd choice, but it's lactose free. And I always thought that was what the bacteria was eating in order to make yogurt.

Then those are all excellent questions. Paul, do you know anything about this?

I don't know. fairlife. I bring my milk to about 165. And it's all about texture. What happens if I don't do that? It's a much thinner runnier yogurt, which I don't enjoy. And is it

well, so presumably, right? heating the milk does a couple of things. One, you're killing off anything that was there? That's not what you want. Right? That's one presumably. And if you're pitching in a culture, right, then you can probably fairly easily swamp anything that is already in there, right? Because it's not there that long. And those things are going to even if you heat it right, the odds that you get zero other stuff in are low. And so really with yogurt, you're you're counting on competition to win and the drop in pH to also ward off any nasties that might be present. Right, right. And in fact, like in the old days prior to milk was pasteurized, its inherent beasties were enough to drop the pH. So like old sour and clobbered, milk does not taste anything like modern, pasteurized milk, it's gone bad in your fridge. It's an entirely different set of microbes. Anyway, so there's that. And then the other thing, as Paul was saying, with texture is as you heat it, you will be denaturing some of the proteins and therefore altering how they agglomerate. And that must be what you're getting on the texture. The Have you done any research on it, Paul?

I haven't done research. I've done experimentation at 165 171 75 and 180. Because I make a lot of yogurt at home and when 65 gives me the thickest Tang yeast yogurt. One ad gives a thinner, blander yogurt.

And what about this whole thing about the yeast having the bacteria, you know, having the having enough to eat if there's if the lactose has been removed?

I have no idea. I've never tried making yogurt with lactose free milk. It sounds like it

sounds like it. I mean, well, yeah, we have the thing that works. Right. So I mean, there's obviously other stuff in there that they can eat. You know, and

have you actually bring it it's like, one 190 ish. It definitely sets up nicer. And it sets up fine. I don't even need to strain it in order to make a pretty thick yogurt. But I was just curious, because, again, I always thought that it was eating the lactose. Maybe it likes it that it's already broken down. I don't know.

Oh, yeah. I mean, I don't even really so like I haven't even looked at so what they're doing is they're pre adding the enzyme to break it down. Right. That's what they do to lactose. Yeah. So adding lactase before? Yeah. So I'm sure you're you're just probably saving them a step. You know, they probably don't get that much energy from breaking that it's more of the actual, you know, this probably doesn't take that much energy to break down. Because lactose, I forget what lactose is. Do you remember what lactose is? Paulick What the It's a disaccharide. Right? I don't remember what the two is a disaccharide. Right lactose. And I don't know what the two monosaccharides are because I don't know. Yeah, so in other words like that, that's typically not that much energy, right. So yeah, If the constituent monosaccharides are still in there, then I'm sure it's all copacetic for the for the bacteria.

Okay. So safe to give small children. Oh, yeah,

yeah, it will get the pH drops, I would say it saved because look, you were willing to you're willing to, you know, drink it prior. And you know, the pH drop happens probably relatively quickly at those temperatures like how long is your incubation period before it starts getting tangy?

I, I like it to let it run because I really like tangy. So I usually let it run 12 hours. So I don't know when it gets to me.

Well, Paul, have you done that? How fast did it start dropping the pH?

I do 24 hours. Eight hours. I mean, you'll you buy commercial yogurt machines, and they have an eight hour cycle. And it comes out tangy.

Right. So So there you have it. So like it's probably dropped, a pH is probably dropping low enough to start inhibiting some of these off things relatively early, like in the range of a couple of hours instead of in the range of like 24 hours. So I mean, I you know, the thing is as a not a microbiologist, I can't like give you a specific recommendation, but I can say I would serve it to my kids. Okay, no, no, no. And let us know if you have any experiments. Whatever. Shoot me a tweet over cookies. Let me know how it works out. Cool. Thank you. Very cool. Thank you. instapot since my mom does not live by can anyway, people live in the instapot I got it. We had a caller I think two weeks ago who was gave me the very good tip that you can because the instapot inserts are stainless steel you can put them on a burner and therefore you can brown it even though they're woefully underpowered for browning. woefully underpowered for browning. Or did your sister Binus department Stasi that Oh, check this out. I forgot to write down who it was but one of the people on Instagram. I should have written down who it was sent me. Like the greatest emoji of all time. It's the poop emoji and the pleat with the fork emoji. So what's what's that the emoji for? Don't meals. It's the greatest duel emoji ever. Are you giving me the give me the whitewash just because you're a dumped meal fan Dave. I never said that. No naughty Lopez. Excuse you you're the one that doesn't brown your meats before you throw them into your slow cooker slow cooking would pressure cooking we do brown the meat I always brown the

meat always bro. Also I put a photo of us with the Christmas app on my Instagram.

Nice. I'll I'll I don't know I don't know how to do that. But I can. Paul knows how to do that stuff. So anyway, so back on the so the whole bird that I did for service for serving. I did very very traditionally so back to my I have my no oven policy right so I'm not going to use the oven. This way everyone else can use the oven. I don't have to worry about it. So to get around this I have an outdoor fryer right. I think everyone should have an outdoor fryer wily dufrane My brother in law he has the occasion fryer he actually really likes it a lot. And the nice thing about that fryer is that it has a lid that's meant to go over it so you don't have to use some sort of aftermarket lid and it's meant to get rain hitting it directly whereas mine is not so mine I have to cover and make sure that rain doesn't get on it because I just have a regular stainless commercial fryer that I have outside that I've converted to propane. Okay, so a couple of tips one, if you live in cold weather and this is by the way, not just for Thanksgiving, this is any sort of outdoor cooking in cold weather if you're going to do outdoor cooking and cold weather with a piece of equipment like a wok burner with a piece of equipment like a deep fryer. That is propane that can't be fired off of wood right so you know normally outside when it's cold if I'm gonna grill like grill with wood, and so you know you don't have to worry about it but propane, especially if you're using a small 20 pound tanks. If you actually almost ruined Thanksgiving with this one if you use those and it's extremely cold. The cylinders can no longer supply high BTUs right because at those at those low temperatures outside there's not enough vapor pressure to push enough propane through your lines and through the orifice that's in you know in the in the burners to get to get a good result so years and years ago like you know 1516 years ago you know my mom had a fryer and it was below freezing outside when I was cooking the turkey and it wouldn't light and so I had to over drill the orifice I literally went to the garage and over drilled the orifice so that I could get enough propane out of the tank to cook the turkey. That Turkey tasted good but some of the oil flew up which is your second tip I didn't dry out the inside of the bird enough. And the problem with what they sell his Turkey fryers in the in the in the big vertical pot those six gallon pots that they have five six gallon pots is that when you lower the turkey and if it's not dry, you have water on the inside forming like A tunnel like almost like a cannon, and it can fire oil straight up in which it did and it got to kill the grass in an area and my stepfather, you know, was displeased said with with that. So anyways so what's the solution to this the solution is you go on Amazon or whatever I mean I hate Amazon we could talk about them but you know they are they are our only source of income so I shouldn't say on the air that I hate them but I load them with an intense passion

series

those are back on Saturday and spins are on Amazon right now literally like every nickel that Booker and DAX makes really comes from amazon.com and yet still they burning white passion of hatred as Booker would say. You know because of you know what they anyway whatever. So go on Amazon and get a pail warmer, pail warmer make sure as in not as in you know, I am pale like a pail that will hold liquids get you know, 110 volt pail warmer with a thermostat on it. And he's wrapped that around your propane tank and you're good to go and don't turn it too high. You know, turn it basically on its lowest setting and then it will just keep your propane tank at the right temperature and this is how I know that no matter what the weather is like if I want to deep fry, I can go outside and deep fry so if you're going to get an outdoor deep fryer you live in cold weather climates The first trick is to get one of those pail warmers that's what we used when we were trying to also if let's say you're going to run a puffing gun let's say you're going to run a perfect so my deep fryers 90,000 BTUs just to give you an idea so I can suck even though it's below freezing outside I can suck 90,000 BTUs out of where the propane out of my 20 pound propane tank no problem. Let's silicone lid right let's say let's watch it. Yeah, that's what you're talking about. Right? So let's say you're let's say you have a puffing gun, right? puffing gun is more on the order of 200,000 BTUs. Now Hey, you can't ever suck 200,000 BTUs out of out of a regular propane tank a 20 pound tank was not designed for it. You're supposed to pull it out of 100 pound tank so what do you do and what happens when you when you take off too much propane out of a tank at once. It just cools off radically because you have evaporative cooling off the surface of the liquid propane as it evaporates and cools the whole tank down and eventually you get down to a temperature where it doesn't deliver propane more so any of you that have sat there and I don't know turned on the sizzle and suddenly gotten tetanus and not been able to release a series of holes for five minutes you'll notice that the tank gets really cold and the series all stops delivering propane you know the tank stops delivering propane to the sizzle so when we're firing the puffing gun no matter what the weather is outside even in the summer we have to use pail heaters to keep it going. Anyways so that's one tip second tip is if you get a horizontal fryer they're very good for Turkey so what I did there is I just did a smaller Turkey so on the order of 15 pounds salted it very old schools salted it didn't bother boning it or anything like that and just air dried it in the you know lifted off a rack people make a mistake when they air dry they worry about breast up press down just put it on two racks so that suspended well above the pan right get the get the wings way the hell away from the legs where the hell away from the animals so that it's like you know, it's basically like it's gonna give you a hug it's hugging you saying I'm dead. I'm dead hug me you know like that, like that's what you want it to look like right? Why didn't you post any pictures of it? Because I was busy cooking the stars or something everyone's like well no one took photos I was cooking by myself said that's life you know you cook beforehand you prep said my brother actually was out there helped me but by the time it gets dark at 430 here you know what I mean? It's like what time did you eat this year? I ate exactly when they asked like when do you want to eat they want to eat at seven so at seven like okay, but people don't believe you when you're doing this I'm like because they're like the turkey is raw. And then when you're frying it the way I fry is done 20 minutes later so like you know 40 minutes before dinner the turkey is still raw like drying out and people are like he's not going to get this dinner done in time and so they go start doing other stuff and then we want to like put the turkey on the table. And like it's freaking ready. Right because the technique is you fry the turkey as I'm about to tell you to do next and then you do the chicken fry after right so you're outside you do your breading outside and by the way I hooked up my pressure pressure washer, I finally put hot and cold running water on the outside of my house I drilled a hole through my kitchen wall and installed like anti frost siphon proof like regular like garden hose faucets through underneath it my kitchen sink tapped into the lines there and have hot and cold running water outside that you just attach with a hose to like this IKEA this like you know really cheap IKEA kitchen outside. So I did all my breading outside and then afterwards the next day because I didn't want to clean it right, but it's not in your house. So who cares. So I left it out there. And I took my pressure washer out there hooked it up to the hot water, not too hot people who not too hot or that happens. And then I just pressure washed everything. It was so liberating to just pressure wash all of the sheet trays with all of the freaking fry goop all over them. Anyways. So So yeah, the whole the whole thing is done in like, you know, 30 minutes. So while the turkey while the whole turkey rests, you have already low tempt all of the meat for the, for the ones that are Turkey fried, and they're small anyway, so they're gonna take a long time to heat through. So you just double basket back, bang, bang, bang, bang, bang, bang, just pull it all in. And all of a sudden, you go from zero to three turkeys like and as far as the other people think it's magic. They're like, Oh, it's all there. You know what I mean? Anyways, so the nice thing about horizontal Frying is that you can put the legs in, right, so you can, you can put the backside down in and tip it up so that you have the legs more in the fry oil, then you have the breast. And you can just let it rock there. And it's easy to manipulate because you can shove spoons and tongs into what would have been the butt of the turkey, you know what I mean? And flip it around without doing too much damage, it's easy. And if you need to, you can almost pinion from two sides and flip it so you're not like talking up the skin. And you can manipulate the turkey a couple of times to make sure that it is you know that it's good. And because you manipulate it a couple of times, you can make sure the skin gets crispy everywhere. And you can make sure it browns everywhere. But you can also take you know I don't use thermometers when I'm cooking this kind of stuff. I just use a cake tester, right because that's the way I was trained to do it. So you get a cake tester. And you just go you shove the cake tester into the thickest part. You sit there you sit there you sit there you sit there you sit there okay, now you pull it out and you put it against your lip. If you do it too fast. There's no way to know you have to let the cake tester equilibrate with the meat that's there. Then you pull it out and touch it right under under you know I'm point what am I what what is this ball? That's your lower lip. Dave? Yeah, point. Yeah, you've touch it there. And if it's warm, if it's warm enough, then you're like, Oh, you touch it. And people you're the worst anyway.