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

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

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

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

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

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

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

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

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Today's show is being brought to you by Bob's Red Mill believers in 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 they lead you through the world of craft brewing behind the scenes of the restaurant industry. Inside the battle over school food and beyond. Find us at Heritage Radio network.org.

is coming to you live on the radio network every Tuesday from like 1215 to about 1245 Roberta's pizzeria in Bushwick, Brooklyn. Join as usual, Anastasia hammer Lopez, how're you doing? I'm sick. Still, but you don't allow yourself

getting girls yours. I

mean, the Stasi you don't allow yourself to be sick. You know what? You know what we say in my family? This means you don't have enough to do. Oh,

yeah, it's like only you got time to clean?

Yeah, if you got time to be sick. You got time to you know, I don't know. Think about being sick. You have your time to think about your body. That's the first mistake. You know what I mean? It's like you remember in school, you'd be like, cheaper to to get your to get your two children and exams are over and you're like, I'm going to enjoy Yeah. I mean, because as soon as you no longer have a boat ton of work to do. You fade as soon as you retire and you don't do anything. Yep, you're gone. You know what I mean?

About Sears all real quick.

You have to paraphrase Dave. The other Dave, if you have time to lean. You're gonna die. Yeah, that's true. Yeah, yeah. Yep. Yep. All right. Let's talk about Sears. I don't know what's going on. If they're on there. Yes, they're on. I get people tweeting me saying oh, I bought one and then in two five seconds later it disappears. It's like some sort of magic mirrors game.

It's my favorite. Will they won't they storyline right now? Yeah.

Like the or soap opera that you watch. Yeah, this is my sofa.

Oh, nice. Well, interestingly, someone just bought one and it shipped to them. And they and like, Amazon still said Amazon still said by the tall. Yeah. Oh, and Amazon is actually calling to stop calling the Stasi right now. Normally she doesn't take calls. Normally she just texts people incessantly during the show, but she's actually taking a call from Amazon also

has the loudest coat of anybody on the network. Really? Yeah, definitely. That's

a good that's a good there's a lot of swishing in there. Yeah. So anyway, so Amazon recommends you buy these the the tall skinny tanks for For your Sears all, which is, of course, a freaking nightmare. And you know, people don't think that I have recommended it and then I get very bent like a pretzel anyway. Long story short, they have a zillion of them. I think they're fulfilling all the back orders and then we'll figure out what's going going on from there and calling your questions to 718-497-2128. That's 718-497-2128 Next week we have with us and pretty sure next week, Dave, is that true? You know,

finish the sentence. Oh, you mean are we doing a show next week? No. Next

week, we have Johnny hunter from from underground, you know collective in Madison, Wisconsin. coming on, we're going to do our cooking issues, meats spectacular. It's going to be a meat tacular event where so over the next week, sending all of your meat related all of your meat related questions. Not just meat like cured meat, really curing meats, smoking meats, smoking cured meats. Also, I happen to know that Johnny puts almost just as a matter of course, puts almost everything in the kitchen through his large meat grinder just to see what will happen like masa through the meat grinder. I'm sure you know, I'm sure he's fed all sorts of like weird things through his meat grinder. So if you have any questions on you know, what can I do with my meat grinder? Colin for that was that Amazon stuff? My apartment? Why would Seattle call it

no it wasn't Seattle was an 800 They're calling him an 800 thing.

So you have no word other than the fact that they're fulfilling back orders and every once in a while the computer allows them to sell 12 And then they go back I

guess but I don't know how they're doing it there. Now they know that we're very angry.

Yeah, tell them the tell them that gets called

their reply email to me is like Angry. Angry customer@amazon.com Like but within a bunch of numbers. So they think I can handle you know, like the reply. The instant reply to me is the subject Yeah, yeah. Angry. Yeah. Angry scan angry scan. 29101

that's a that's a red flag is that so? Dave? You think that's more of a band more of a song angry scam? Hey, Chris

scan. But

don't you think that they that they know that their customers can see that?

And they're like, No, sounds like one of those internal things. Like

remember as we as we said, like the minute you hang up a phone with any human being at Amazon, that person has quit. Yet a new person is taking them

no, but don't you think it's not? It's like when you put on somebody's check at a restaurant like you describe the person instead of like the table number.

Oh, it's a table number. You're like butthead on the right. Yeah, that's basically what they're doing to me. Yeah. But again, they don't care. Like their employees. There is like Pez dispensers. It's like as soon as you open one, it's eaten and chewed up and spat out. Yeah. Or whatever. If you ever been to the Pez Museum, I haven't ever been to the pin. No, I've asked

you to stop every time we see what this is a lie. Every time we get we've gone up to Harvard or gone to your house. I'm like, ooh, House Museum and you were like,

so you know what it is? Right? You go there you stare at a bunch of Pez dispensers, but then for your whatever, 10 bucks entrance fee, you fill up a sack with Pez just like a sack of Pez. Do you like Pez? Okay. Okay, what about you? Dave Pez? Yeah, of course. Yeah, I mean, like I I used to sit there and load them very carefully. That last freaking Pez never fits into the dispenser. And then I was just like Quick Draw McGraw and like shooting those things into my mouth as fast as humanly possible. You know what

I mean? Yeah, like to bite through a whole stack of them and just see if I could do a clean bite all the way down through like a like a kung fu like brick smashing type of thing.

So yours never even made it into the into the dispenser once in a while. But you know, did you save the dispensers? Or were you like, what the hell this

time but yeah, now.

person's a billionaire. Who? The original the Pez Fanta. Yeah,

I doubt it.

I mean, I don't know. Nobody else makes it.

Nobody else makes it. Randolph Pez.

I mean, the thing is like how many like you know, Patton's only lasted, you know, for like, you know, a very finite amount of time and patch has been around a good long, I think, you know, the thing is something you would make people like, Hey, we're like, we want to out PES, PES. No, you don't really like Miss Dawson. I got a business idea. We're gonna make alternative Pez. We're gonna take on the tops Manufacturing Corporation for baseball cards.

You're probably like the guy who created the Pez dispenser is something useless that nobody?

Strong. So speaking of useless, nobody wants. Speaking of useless ies. Those of you who have purchased spindles with our holiday promotion, need to set your email crap to we can contact you otherwise we can't send you the freaking thing like half the people that bought it.

Well, the thing is, we can send it to the address that their spindle is being sent to. We're just confirming that that's correct, because that's

what they want. They can't they don't even see it, but

we will go to that address that you that the spindle is being sent to. We're just being nice and confirming that that's where you want you're

like, maybe you bought one for somebody else, but you want to keep the enzymes, whatever. So it looks like I didn't know this because the Stasi just handed to me because even though it was sent to me, it sent it to her house. We do not live anywhere near each other people we did it would be like these weird bunk beds or something like like, well, and that infinitely thing would just be like stacks and stacks and stuff like I like. Like we try to avoid each other basically, as much as humanly possible. Although this year we are going to have a holiday party. Really. When I eat we're going to sit down and have a drink. Yeah. Anyway, James Peterson wrote many years ago, I guess in the 80s, one of my favorite all time cookbooks, his book on sauces, which you know, at the time when all the words and apparently they just and it's one of those books that everybody loves. That's RedHat. And apparently they just came out with a fourth edition. It is much physically larger than the old one. It's like a large book, like Anastasia was considering not giving it to me so that she could use it to separate the hot side from the cold side. And it's the right thickness is once too heavy. It looks like there's a lot more information. The interesting thing about Peterson's sauce book from the 80s was at the time, the kind of the the shtick that everyone was doing was for liaisons for sauce, they were just boiling straight cream down into like, super thick cream. So yeah, a boat ton of reduced cream sauce is in his last book. And I'm curious whether or not since I don't really see that as much anymore to use as like super reduced cream sauces. No, no. Yeah. So anyway, so I'm interested to see how that book has changed. But it's one of my all time favorite books. So let's see what happened. Also, I was like Mr. Garcia, before the show is like hey, can we talk about you know, how you make pasta? Pasta flour? She's like, No, I signed a contract.

Thank you. I'm frozen. That's it.

Yeah, but you don't want other words like I think people would be interested. I mean, they stick with the pasta is is that texture? The pasta is supposed to be similar to the way mark used to cook it at Del Posto. Yeah, like, you know, not mushy, not over, but done very quickly without skill, right? And so like, you know, I was like, hey, that might be useful for like, you know, Jane and Joe person who wants to make a bunch of stuff in advance, and then like, take maybe pasta to work with them, and then do like a quick finish at work in the Nook or whatever. And I was like, let's maybe we could discuss how you might go about doing this and Stassi goes, contractually obliged to not discuss this in public. So she could tell you how to do it.

Then she won't, can't she just she could. It could but I can't. I am contractually obliged to not and she won't.

She won't. You know, she'll blab about any other thing. If you have any sort of secret and you want the entire world to know it better than using Instagram

or I know stuff. You don't know that. I wish I could tell you that. Oh,

wow. Now Oh, look at me. Tell me the stats that you forget. I grew up with a shrink. I'm used to not being able to, like I'm used to, like, you know, someone coming home at the end of the night and being like, Wow, what a crazy day you would not believe what happened. What happened? I can't tell you. You know, I mean, I'm used to this whole life. It doesn't bother me. Yeah,

no, but I wish I could tell you because I know you would get a kick out of some of these things. But I can't. Yeah. Because you'd be the right person.

Yeah. Okay, so talking about Johnny Hunter while you thought you were talking about Amazon. We did the spins all update they're in stock and will continue to be in stock Sears halls were trying we're working real hard to stasis got her angry. What's angry scan?

I think the thing that makes me most mad is that in the beginning, when we first started selling Sears, all certain people were like, This is a useless tool. Nobody will want it

certain people You mean we are contractually obliged to not say who that was. But

now, you know, that's what makes me most thinking.

Now, you know, I want it anyway. Anywho moving on. Let's get to get to some questions here. Let's see, for some reason, my phone decided you know what I'm going to do with it in the new year, my New Year's resolution. I'm going to print the questions out on paper so I don't have to futz around with the phone. I'm becoming more of a Luddite as I get older. You know, I mean, about you, you becoming more of a Luddite?

No, I'm trying to be more technology for it.

Yeah, you look like it the Christmas has very technology for anyway, okay. Kevin McHugh writes in Hello cooking issues team. What would you recommend as a gift for the cocktail nerds in my life they have extensive liquor cabinets, and all the traditional tools. I was thinking about a collection of different acids or perhaps pectin x. This is for a relatively small budget, just a token small token between friends. I'd be interested to hear what you get on A larger budget though. Thank you, Kevin McHugh. That's a good question. So, I mean, look, it all depends on on you like, I should never have a ballpoint pen in my hand during these because I have the nervous and nervous clicker. It all depends on kind of a your friends. So a lot of bartenders I know are very hyper obsessed with, like the shiniest or like the coolest looking or how things look. As for me, I don't care about that so much, right. So I'm more I'm much more of a function guy. So from a functional standpoint, if they don't already have the Don Lee design cocktail, cocktail Kingdom strainer, they want to really fine wire, I would go ahead and get that. That way, you're not going to get ice shards, that they're not going to get ice shards in their drink. And they're not going to have to double strain. If you double strain, you'll kill the farmer, especially if you're doing anything that like you know, needs a lot of foam. So I highly recommend that. It's basically the only the only one I use the other. You could if you want to, you know, it doesn't actually really we don't even actually make any money off of it. But if but the cocktail cube, you know, would help them texturize their drinks better when they're shaking. I would also say that, you know, if they don't already have large ice molds, those are also nice. These are all things for shaking. I never used those cubes for stirred drinks, although I guess you could there's but there's like. I mean, I'm so used to clear ice that like when someone hands me the like a cloudy Ice Cube. I'm just like, What do you care about this? This says no, you don't order the order that kind of drink though. You never order like a drink on a rock right now.

I'm only gonna order champagne. I hear

you're, you're such a bad person. You're just like a low quality individual all the way around. It's just like, it's like, you're just like a rotten, rotten friend. It's like, you know what I mean? Like, you're that person that like everyone's like, Do you have a friend who's just like rotten to you all the time now? Yeah, I got that. You know what? Because my, my life isn't already stressful enough. You know what I mean? Anyways, that's great. So I would get something like that. Obviously, if you have a boat ton of money, what should they buy Anastasia? There you go. See what else the cocktail. But if you want to get an acid kit, I think that's a really good idea. The issue is, is that obviously you're gonna need to give them some recipes. So the main acids that you know are used in the bar are very, very for most obviously, citric and malic. Those are the two most important by far. And then after that Tarik, and lactic and then after that, for a lot of people, if you're buying phosphor you might want to buy, you know, Darcy O'Neill's fast, whatever it's called Foss, some called something fast, something fast tart or something like that. That's, you know, his kind of buffered one phosphoric acid rather difficult to work with, because a little bit too much goes a long way. It's unique in that it is inorganic, and therefore, it hasn't it doesn't taste like a fruit acid has a very particular taste. And Anastasia does not enjoy it and anything other than Cola, is that correctly. never true. Any bartending surgical phosphoric acid drink you like? Like, remember

when you made that cola with? That D just Steve at Mario's bar. And then you put ice in it. And I didn't like it because it was too watery or what? No, it was a carbonated drink that you put ice into

Oh, because I put ice into it. I put it into because I thought the Mario crew would like it more. And you're like, why have you sold your so this is actually completely unrelated to this. You just want me to feel bad. You're like, you just want to feel like a bad person. Anyway. So you're like, Dave, you hate ice and carbonated drinks like this. So why do you serve it this way? Yeah, completely unrelated to the topic of this person buying acids for their friend. I mean, not even related, like not even similar. I mean, they both involve beverages. What we were doing was carbonating. Like I forget what it was. We're carbonating and Amaro, I forget what tomorrow it was. And it had a very distinct cola like flavor on its own with a little bit of acid in it. Maybe that's what you thought of a little bit of acid and I put it over ice in stasis. Like, they hate it. And then like I poured it on one without the ice and she's like, good. You're like, Yeah, but that's what she said. I quit. Doesn't Suck. It's like my grandpa my like, I guess they're both dead now. But like, you know, like, whenever you asked him, you know how he is doing? Vertical? Are you like not dead yet? Of course not true anymore. Or like the other thing you could say, which was a lot of time now. How are you doing? soberly? Like he always thought he would say, you know, you always had one word or maximum two word answers for anything. Grandpa, why don't you like chicken? It's foul. You know what I mean? Grandpa, why don't you like mushrooms? toadstools? You know, I mean like that's like all Whatever do you know what I mean? So yeah, it was a he was a joy, a joy. So it's what are we talking about when we're talking Oh Carter acids. So the thing with phosphor because I find it difficult to use if you are using Malik and citric, that's a very nice thing to get somebody, I would just give them the recipes. I will give them the recipe for acid adjusted orange juice which is of course 32 grams of 32 grams of citric and 20 grams of malic acid per per liter of OJ you can include some others like how to adjust grapefruit or how to adjust pineapples actually a nice just pineapples good. So you can give those kinds of things that are Tarik and lactic you can use to make the champagne acid which is in liquid intelligence, which you can find on Amazon's look inside if you don't want to buy the book. So those are good to have. One other adjuncts are good to have, like eyedroppers for salt solutions, I think are useful for people to have. I don't know what do you think so you like don't care, don't care. Do like I don't care. But I think these are good things for people to have. And I would much rather have something like that. Then hyper fancy spoon, although I like hyper fancy spoon. The other thing that some people don't have is bar mat and you want to get a decent bar mat because the bad bar mats they stink forever. Like I don't know what molds they put it in. Remember, like when we buy new bar mats, the entire place would smell like new bar mat, which is gross. But bar mats. If the people don't already have a bar mat, you must have a bar mat. They're awesome. Also, if they have some sort of crappy little lightweight Mugler get them the badass muddler from from cocktail kingdom. Anyway, these are good suggestions, right? So

remember that event that we worked at? They wanted you to make random cocktails, in addition to the ones that you were made that you had made

from customers or that people want. It was at a private residence. Oh, and they're like, what they're

like, can you and can you just make whatever somebody asks? Because we have a whole liquor cabinet? And you said if Jesus? What did I say? If Jesus came down and asked me to baby bird feed him any cocktail that he wanted to go?

I like the idea that baby Jesus

is drinking cocktails in your baby bird feeding him.

Yeah, and I must have been angry was

good, David.

I don't know. I have no recollection of saying that. I'm not denying that I said that. I just have no recollection of speaking of low quality individuals. By the way. I noticed that I was passing by on the way over here. Taco Bell has a rolled chicken taco now. And hello. That doesn't exist role. The tacos don't exist. People they have a different name. Why would they? No, no. They're like, they're like, like, Well, no, they're like little fried. Like ducky dozer, like, you know, I was like, Man, you guys suck rolled taco. Like they get to think that they invented it. You know what I mean? Like they own that? No? Okay, let me see here. i This is from Julian. I don't know whether I answered this. But I have more to say if I did. Julian rights, and I live in a small apartment without a stove hood. But love the flavor of grilling. Are there any ways to grill indoors that aren't completely insane? are ways to otherwise replicate those flavors? I miss grilled steaks, broccoli, asparagus, etc. might have answered this already. But I have different answers now. I own and love Sears all but it doesn't get me the same big charge slightly bitter flavors that a hot grill. Can any tips here? Thanks, Julian. Okay, look, here's the thing. Like, there's what I can reasonably recommend that you do. And there's like the crap that I used to do back when I was young, right? I mean, I used to do really, really dumb things. Let me give you an example. Part of the problem with hoods for anything in general, when you're trying to evacuate. And the reason why evacuate fumes, not your not your family is that, let's say you open a wooden window and you put a fan in the window, right. So that fan is way far away from where you're where you're cooking. And what happens is, you know, the, you're taking air from the whole room, and the smoke that you're making is kind of spilling out in all directions. And unless all of that air goes in through the fan, you're pretty much hosed. And the further you are away from the fan and the more volume that that fan because the fan has a certain amount of, you know, at whatever, you know, pressure, it's working at a certain number of cubic feet per minute that it can suck through, right. And so if you're calculating, for instance, in a paint hood, you know under in a paint booth, you calculate how fast the air needs to get evacuated to suck out all this stuff. And so you look at the area of your hood times the cubic feet per minute, and you can figure out The linear feet kind of at the top to figure out whether you're in good shape. But Hudes don't really work this way, and they don't really, no one really calculates how many CFM you need, if you're going to do something unreasonable, which is what I used to do, so when I had my first fryer, right, I, you know, fryer othera, roughly 90,000 BTUs. So a lot, and they make not just a lot of heat, they make a lot of oil, a lot of oil stuff coming out of as anyone that's ever fried in their house without a hood nose. So what I did was is don't do this, by the way, this is insane. It's completely insane. I went to Home Depot, and I bought the two cheapest, cheapest, as Patrick would say, the cheapest meat I bought the cheapest rangehoods I can get right two of them Broan VR Oh A M equivalent to the current model 4200, which is 30 inches wide. And you know, takes a seven inch round ducted pipe coming out of it. And I just zip screwed them together back to back. So I just took two rangehoods and bolted them back to back. So I had a roughly 30 by 30 inch, or 30 by 36 inch or something like this square of Hood, I then just took those two pipes coming out and put them directly out the window just like took hard pipes, boom, boom to seven inch, you know, solid pipes and put them right out the window. And bang, that was it. And that sucker completely evacuated all of the fumes from that fryer. In addition, it melted all of the internal components over the years that I did it of the of the hood was probably completely dangerous. By the way, the one of the problems with these hoods is that you can get deposits on the inside of the hoods, and then those can catch on fire and cause kind of big problems. So I can't recommend it. It's completely unsafe. But you could make one of these little, you could take two of these hoods, bolt them together and put a pipe that fits out the window, slide the window down, roll it up to it and just boom, shoot this stuff out your window, and then put it in your closet when you're not going to use it. But you would be risking fire. The other problem is, is if you're going to pipe smoke directly out your window like charcoal grilling smoke directly out your window, you have to worry your neighbors might call the fire department on you. This is only happened to me a couple of times. But it's extremely unpleasant to have the fire department come up because obviously you're not supposed to have an open fire in your house. But I have to say if it worked well for a fryer, it would probably work very well also for the grill. Now the issue here is that if you have open flames coming out of your grill, you will instantly melt all the undersides of your of your hood and you'll be in Oh, I also I didn't tell you I put the hood much closer to the fryer than is advisable I hung it, I hung it basically as low as I could. So that you know that there would be no spillover. But the lower you hang it, the more heat you have. And the real issue you're going to have there is fire licking up on the sides of your of your thing. Now, if you built an extremely small fire put a baffle over it use like a small hibachi and you did it but then you're not rip roaring. I'm talking about what you would do if you were a completely unreasonable person. Now I don't recommend any of you go do this because you might just the fact that I am have not killed myself does not mean you will not kill yourself. You know my son makes this mistake all the time. Dax makes the mistake of thinking that just because he hasn't heard himself in the past, that he won't hurt himself in the future. And the older you get, the more you realize that's just not the case. What wisdom, wisdom, wisdom there The problem is, is that they don't believe you. They're like you did all that stupid stuff and you didn't die. You're like, Yes, but what I'm trying to tell you is is that I was lucky, but they're like, well, I'll be lucky. You know what I mean? That people don't learn people you can't. You can't get your kids or anyone else to learn from your mistakes. You just can't do it. Isn't that frustrating? Anyway? Yep. super frustrating. You wanna take a break? Yeah, that's a good idea, actually. Oh, take a break come back with.

Bob's Red Mill has been milling whole grains since 1978. When you mill whole grains, you get all three parts, the bran, the germ, and the endosperm. The Bran or the roughage makes up about 14% of the whole grain. 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 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 sea. That's where the growing plant gets its 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 dealing 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 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. Learn more, how long is that? How long is that break, Dave, Miss Dawson and I are sticking chopsticks through our ears to rupture our eardrum so that we can make it through how long is that?

A minute and a half is it's not unusual.

So boring. Hey, here's,

maybe it's, you know, the messenger.

Oh,

you wrote the message for him?

I didn't. I didn't personally right.

Yeah. All right. So hey, true fact. I actually do like return. Do you like return stuff?

No,

I don't think so. No. Why? What about you, Dave? You like we trim?

No opinion. I guess what? What context? Would I be eating wheat German?

I like to put wheat germ in my pancakes in my pancake batter. Yeah. You know, Paul Adams was here, I guess last week, right? Yes, yeah. So he's like, you know, now he's doing the the magazine cooks Illustrated magazine. One thing I learned from them back in the year 1993 was add all of that kind of stuff to your batter very, very early. Because it's just like one of the reasons people have a problem is if you mix if you mix in white flour, and then a bunch of other stuff like wheat German, like the white flour is going to compete for hydration with the wiederum the wheat drums is never going to hydrate properly. So you got to do a couple of minutes of pre soak of things like wheat germ or anything like that to nonstandard flour, to get it to kind of swell get as much water as possible. And then you can add the rest of your solids little trick, but I love wheat German a pancake, I even sometimes will add a little bit to the milk base in something like a biscuit I love I love the taste of wheat germ, I like it. Another thing people don't necessarily know a lot of times people are worried when they're working with alternative alternative things that need extra hydration time. So they could corn meals or wheat germ or anything. It's considered, you know, difficult to hydrate. Just put it in the frickin blender. Because everyone's worried about developing gluten, right, you're going to aerate this stuff anyway, so you're not worried about getting too much air in it. You're not making trip. So you know, Dax was making fun of the word crip the other day, he was like what kind of food you make. Quit your foods crap, no crap there. He's going on cuz he's, you know, doing a crap crap thing is Dax and we'll talk about Paris a little later. But my point being that don't be afraid to take your initial base. Like, if you're going to put wheat germ or anything into let's say, buttermilk for a pancake, just put all that crap in there in a blender to blend it all and then pour it out and then of course, don't blend in the main part. The other thing that's true, is if you have a little bit of something starchy that doesn't have gluten in it, you can then add your fat or butter directly to that liquid base. And then once you add that stuff to the liquid base in the blender, it's much more difficult for gluten to form when you're stirring in your when you're stirring in your regular AP flour. So I almost always when I'm making batters, I will add any non like non gluten forming and or difficult to hydrate stuff first. So I usually do a mixture and pancakes if like I say wheat germ, I A lot of times we'll add oats because I also like oats in in pancakes. I'll do a very, very fast blend with a little bit of the AP flour. I'll add in the butter. At that point you've really stopped a lot of the gluten you're not going to get a lot of gluten formation you stir in the in the rest of the flour. And you're never going to toughen up. I've never had them toughen up on me anyway. tips about wheat germ since we're since we had such a long thing on wheat germ during the break. I think I extend it even longer and have even more discussion. You know, you're going to like buckwheat Yeah, I love buckwheat. Oh, soda was good. Oh, that buckwheat soda was good. Right? The buckwheat Chai with the buckwheat. Yeah, that sounds good. A little lime. So you take your buckwheat you make a buckwheat tea, similar to you know, how do you like soba or not? Yeah, yeah, at the end they serve you the little bit of anyway. So it's kind of like that kind of liquid but with unused kind of bug We just take a buckwheat tea, then strain it with lime and just the hint of salt. And that makes a delicious soda, unusual Leggett a lot. But back to the wheat germ for one second wheat germ because it has the fat in it. You want to store that sucker in the fridge. You want to store your wheat germ in the fridge. You don't want to let it stay on the pantry because it'll go. Rancid, rancid, great band. Yeah, your fan rancid? Sure. Yeah.

Do you find out to have a natural rancidity

or not like many nuts will go rancid. I don't really know how fast pine nuts go rancid. But I know there are pine nuts that come out of the bag rancid. I know like certain walnuts go rancid really quickly. You like a rancid nut as much as I hate rancid nut.

We'll know someone at the restaurant told Mark that the pesto she had a rancid meter. She was like rancid, sensitive and that the pesto was definitely rancid. And I was like did you taste it? But then I was like It must be the pine nuts because nothing else. Oil. Yeah, but

maybe your pesto is what is it straight Olive oil. Olive oil butter mix. No. Straight olive oil, pine nuts, basil, garlic, garlic. So yeah, the oil can go rancid but the I think you've noticed that and then me I guess it's theoretically true. There's plenty out there. I mean, there are those weird you know, like remember Nick Wong got one of those weird pine nuts once that like took him out for like a month? Yeah, I never really understood what that was the crazy pine that. But yeah, he got a crazy pine nut that took them out. There's another possibility is that this woman's bananas? You and me? Yeah, no one else had a problem with it? No, because pretty much everyone can taste rancidity if you might be hypersensitive to it. But I think everyone would notice that there was something off, and you tasted it and you didn't notice anything off. The Mark tasted he didn't notice anything off. It could also be something specific in her dish. Maybe you don't I mean, no one else had a problem that day with the pesto. Here's another thing. Like when you're making pesto, it's not you don't put individual pine nuts over the top right? No, it's, it's all in there. Right? So like, if you had like a couple of rancid pine nuts in there, you would It would totally obliterate the entire batch. You're an amine, or rancid or just awful and moldy lead. As I was saying, remember, I was talking a couple of weeks ago about how when I use pistachios at the bar and restaurant. I make them I make everyone sort them all because the difference between blending unsorted pistachios from blending sorted pistachios is the difference between something that is not very good and something that's completely incredibly delicious. You know what I mean? I mean, look, it's possible, or this lady could have just did she wish she like otherwise a good customer? Yeah. Did you get her something else?

She didn't want anything else? Yeah. Sounds like

a good picture. Why do you say she was a good customer?

Would you say I've seen bad?

Oh, yeah. Oh my god, I swear. It's, it's one of the things I'm looking forward to is when we reopen the bar when we open the new bar. By the way, remember the first book or index customer? Yeah, the very first customer was one of the worst customers I've ever had in my life. Yeah, she wouldn't even let me pour a drink. Yeah, she stormed out. Yeah, she was angry with me. Nothing she came in and she said she'd been waiting waiting outside for the door to open on the very first day that we were open we didn't do any soft openings. We didn't do any friends and family. I don't think maybe we had one friends and family I don't know but we had like we opened the doors. And you know, she was waiting in line came in was angry that she had been waiting in line on the very first day we're open and then ordered. Didn't look at the menu ordered like a like I think the equivalent of like a vodka soda. And I was like, Yeah, I'm happy to make you that it's going to take me like 10 minutes because I have to, I have to chill the vodka down. I don't have soda. I'm not going to pour soda water into vodka warm vodka over an ice cube and that's not going to be the first drink I make as far that won't happen he's like I'm more than happy to make you exactly what you want but it's gonna take me a little bit of time to have to carbonate and all this and she was like ridiculous. She got up and left I was like wow, she was yelling at me. You were there weren't you she was being so mean to me. But you know it's like start Great Start Great Start I honestly went like when she because that you know before that you know I done you know a boat ton of events or you know, gone done, you know, guess things that other people's restaurants or whatever. But, you know, that was the first place that I had ever open. And I was like, this was a mistake. You don't I mean, like, I should not have done this. You know what I mean? Like? Anyways, it got better. Closed Well, we like to say we lost our we lost our lease. It wasn't that we didn't it wasn't like people didn't want to come have the drinks, you know, again, contractually obliged to talk about it. Gordon wrote in a long time ago, so I'm going to finally get to it. I have some questions for the cooking issues, folks about Metacell Marang. Please let me know if there's a better email. Nope, looks like it got to me. So Metacell for those of you that aren't hip to it. Metacell is one of the hydrocolloids Metro cell is spell it's not methylcellulose it's Metho cell, spelled with one L CL M ETHOC. Cel Are you were you singing method of Modern love in your head? And the THODMET H O D? O F L O V E renessa? Is that the whole notes? I thought you knew every hall no song? Yo, Dave is that is that hall notes. I'm not familiar with the method of Modern Love. Just look.

Oh my god,

Google ate it. you Googled it? So anyways, so Metacell is made by Dow? Yeah, it's Yeah, dude telling you. I have the whole notes. Like it's all in there. It's all in the in the brainpan. So it's not actually all methyl cellulose is it can either be methyl cellulose or hydroxypropylmethyl cellulose. But they are a it's a group of hydrocolloid. Yeah,