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,

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Hello and welcome to Cooking. Cooking issues coming to you every Tuesday from roughly 12 to roughly 1245 from Roberta's pizzeria in Bushwick, Brooklyn. Not joined as usual. Anastasia hammer Lopez in her place. We have the one the only Johnny hunter from Matt town Madison, Wisconsin. Leader of the underground everything collective like underground. You got your underground meats. What else you got

their underground butcher for corner restaurant, underground catering,

just like all kind of underground? Yeah. All kinds of all kind of underground. And of course we got Dave in the booth. How're you doing? Dave?

I'm doing good. How are you doing? Well.

So this is the holiday meat curing meat. tacular so why don't you call in please all of your meat related questions. 27184972128 That's 718-497-2128 Did I get that? Right? I wasn't even listening to myself.

I wasn't listening to you either. 718-497-2128 That's 717184972128

Yeah, so in the stars. I can't say exactly what Anastasia is doing. But like she like she is cooking for one of her dream. Like her absolute dream client. I said her dreams coming true. And they said well, you're still alive. So can't be all of your dreams, the country Fox and Friends. Oh. Speaking of like, if you're listening to this later, today's the day of the Roy Moore election in Alabama. And this is not a political show. So I guess we shouldn't get into it but like we're just gonna see just what kind of a place we are. Yeah,

make pedophilia acceptable again.

Right not a political show, guys,

that's that wasn't political. That's just humanity. Their election goes beyond politics.

I mean, that's just Ain't that the truth? It's just crazy.

Yeah, one one of the candidates like prosecuted the kk k and the other one, you know, basically is part of the kk k yeah,

you know what I mean? Like, you know what, I don't I'm not gonna get into like, every, you know, basically, you know, a Democrat in Alabama is like a Republican to the rest of us anyway. You know what I mean to a New Yorker, I mean, you know, again, not putting up not talking politics.

We're gonna do a special show for that, right.

We're trying to we got to get some guests if anyone out They're, like, what I need is like two people. So basically any political person, right? Odds are I'm going to disagree with them about something. This is the idea for the show that we somehow can't get off the ground. Right? Is we're going to get some people in, and we're going to ostensibly be talking about food. But then we're just gonna like, like, you know, like, hit them with some barbs about their political views, and just have them argue back and forth. Because pretty much like, you know, almost anyone I can just I can disagree with almost almost anybody, John Podesta would be a good one on that one, right. I mean, like, you know, the, like, Hillary campaign manager, who

always he's like, are these cooking parties? And then there were like, that there were spirits and Satanism. And you know,

the guy, what do you know the guy? I mean, like, I don't know. I mean, like, that's the thing, like, you know, I gotta, I gotta get some into some, I think that would be a good person. I mean, I don't know. I mean, it'd be fun anyway, so we want to do it, but we're trying to find like, you know, a guest that we can get a hold of, I actually was at a Christmas party with one of Hillary Clinton's lawyers. Yeah. He wasn't interesting guy, but

they might be able to get John Podesta for you. He would be the one because like the I don't know if you remember the scandal, but they were searching his emails after they got hacked. And he decided he was going to be cooking a spirit dinner. And, and so then this right wing conspiracy theory about how he was like, you know, into Satanism and all these other things came out. Yes. But the duck recipe from the emails look delicious. Yeah, well, what

do you remember what it was? Not exactly,

but I'm sure we can look it up. By the way. We

had a couple questions a couple weeks ago on geese. Do you have any advice on cooking geese as opposed to duck? Can you cook a goose without without breaking it apart?

No. That's the Jeffree Star Guardian article. Oh, he just wrote one. No, like, in the man who had everything. Oh, has a whole essay about that. I think it's very, you know, he was like taking, you know, packs of ice and putting it on the breasts as he was cooking it. Yeah. Yeah. I just don't think it's always gonna be dry.

Well, here's the thing, right? So the question is, I mean, I don't know that much about the geese that we raise here in this country, right? I know for like an absolute certainty that if it was within my power, I would shoot and eat, figure out how to cook and shoot and kill every goose on Earth. I think they're vile creatures are terrible. I hate them. You know what I mean? Like, which is sad, because I love ducks and love to love to cook ducks. I actually like ducks. The animal. Yeah, they're good animals.

They're friendly. Yeah, they leave you alone, but geese will attack you geese will

attack the hell out of you with that, like it ducks just like, and then like a duck you like if you walk up to like a group of ducks. They're like, they walk away from you. You walk up to a goose and who's like, Yeah, and like snapping at you. And you don't even have

to walk up to it. If you pass by and go out of your way. They will still like be protective and push you Yeah. Plus,

like, you feel like you're on the surface of a giant intimates donut for those of you that you know, I don't know. And humans are the only east coast to know the halos in the middle. Right. So you know, they have the ones that have like goose turds on them. Yeah, so like, but like, it's like that level of goose herding is what if you grew up in the East like, I'm sure the flight Canada geese have their flyway in the middle of the country too. Right? Yeah, we

get quite a few Canada. Yeah. So

there's a major flyway up the coast. And so like, yeah, we have like someone's like, if you have a field and a pond. I mean, forget it. You know what I mean? It's like you live on like an intimate is down and of goose poop. It's like,

I mean, Madison is basically two lakes surrounding like a isthmus. And so we get geese everywhere.

So you're saying it like you it originally was one lake and then the geese pooped and it's much

created. The foundation of the city is just goose poop.

The SMS of is it technically? I guess it's not too it's not a you can't have an isthmus between lakes. Right. What do you call the little spit of land?

They call it an isthmus. Really? Yeah,

that's a good word. Because it sounds weird. Yeah. It's Miss does sound weird? So my question is, is a murder every goose Yes. But the classic thing like this in the same way that a lot of Americans would smack you across the face for breaking their Turkey apart Thanksgiving, like the Christmas goose was definitely a whole roasted bird now.

It presents nicely. Oh, yeah,

sure. I mean, I guess but like, I mean, but they must have had a different goose right?

I mean, I would imagine that the European geese are probably like fattier, more delicious just because there's a foundation of cultural heritage to think it

just has to be has to be different. I think it just has to be a different like a different variety or something. Maybe also there is a you know, a predilection to having dry breast meat and then there's focusing on the leg meat more.

Yeah. And you just kind of got to give up one or the other.

I mean, because also like even though like the geese I've cooked are physically a lot longer. I get less meat out of them. They get out of my ducks. Yeah,

such a small amount of meat. The breasts. Tiny. Yeah. Yeah.

I don't know. Like maybe they were just like focusing on the skin and I don't know, maybe. Like,

I remember when I was a kid, my grandparents It was like the one of my first culinary things was cooking a whole goose with the neck and no one knew how to eat it. It's kind of disgusting.

Yeah, because it's greasy. Like especially if you don't know how to cook look, I guess we'll get back into into into gi someday, I'm sure are all figured out. But it seems like it's a cop out to break it up to break it down. I mean, I understand why because you're being an enemy of quality if you ruin that whole goose but there's got to be some way to do it that doesn't involve Like for instance, like dipping its legs into into like, you know, geese goose stock for two hours and then pulling it air drying the whole thing and you know,

yeah, I mean, maybe just cook it really low. Like 175 Took it upside down

for like, yeah, I don't know. Do you would you do the picking duck thing? Would you do the hot with the hot water pour over and practice can puff it up. Then yeah, you'll have good luck.

I mean, then you get crispy skin that's delicious.

Yeah, everyone likes crispy Well no, I'm sure there's some jerk who doesn't like crispy skin. So anyway, so we have a question from John Aragon wanted to call in but not sure I'll be all my meeting so here you are. I ordered a whole bone out so bone out meaning bone removed but what's the problem? Was you bone out You mean boneless is what you're looking to say here John but like so what could possibly be your problem if you already took the bone out of the if the I mean the entire thing about a cured ham is how much it sucks to take the bone out.

I just cooked it cured him this weekend in New York.

What will Why do you cook it

so we as a country ham right and so we we wanted to serve a Christmas ham right

and old style like you say old style cooked yeah temporary cooker do

i Yeah, so we didn't have my friend and have a pot that was big enough to hold the pan in right and so we had a we bought it we bought a trashcan and we Suvi that nice in the water so we cooked at 165 How was it was delicious. Yeah,

so a couple of things like I haven't cooked a country ham in a long time because you know I'm I've been for years pushing like eating it raw. Yeah, like slice but the thing about it is did you soak it?

Yeah, but didn't get much more salt out of it. Yeah, I don't think that works that well.

No, I mean that's just the way you know I grew up you soak it yeah you know but then of course you're cooking at Nexus water you know the old old school way of cooking a country ham right? You know what they would do is they would get the they call them lard cans because there are five gallon lard cans and you throw the put the ham into the lard can bring the bring the water in the lard can up to the boil close it like seal it down and then just let it ride through let it like average out in temperatures basically what we did yeah, and then and the good thing about that is that the outside gets a little more but I think that helps the water penetrate pull some of the salt out helps moisturize a little Yeah, the

cold water just did not pull out any salt.

Well, I mean think about it like that meat is so dense. Yeah, you know I mean nothing's gonna get into the center of that that meat. Which which hands did you did you cook we made we made our own. Oh, you cook your own? You went through all the trouble of carrying your own ham and then you cooked it? Yeah. Did you? Were you punching yourself in the face a little bit as you were doing it or no? We made like 20 All right. So did you slice it super thin and put it on eggs or biscuits?

I did not put it on biscuits or eggs but we did slice it very thin. Yeah,

that's the other mistake people make they cut they do the big pieces. Cut it's hard to cook a cut a cooked country ham because it's so friable it like breaks up into like little shards. I actually think the shards actually think it's delicious. Like, like I do. It wasn't pretty. No, but like, the thing about it is is that first of all, the average like modern city style American person doesn't want to deal with that intense level of salt. They really don't understand the main meat course being a seasoning meat and not like a a huge quantity of flesh meat. Yeah. You know, don't you think that's a problem?

Yeah, I mean, I mean, I think that's what is amazing about cured meats in general is that they last forever, and they're intensely seasoned and, you know, lets you eat less protein, you know, from I think the idea that the ideal is like a 22 inch, you know, steak for every meal.

Well, I mean, you gotta remember, there were certain periods in our history where like, you know, we were trying to get eat as much as humanly possible. Like, think about it, we, we we, in our attempt in like, among other the, the horrific things that you know, we we meaning white folk did in the 1800s wiping out all of the bison Yeah, we think of how much like I'm sure they let the vast majority of it just rot. But then, you know, they loins eight Yeah, but eight an unconscionable amount of it just like a crazy amount. If you read the old accounts of eating Buffalo where they're like, a man can eat enough buffalo meat man never gets his film buffalo meat ever read that? Yeah,

I mean, I've definitely read about the history of that. And then some of the, you know, kind of people talking about how they hunted and stuff. Yeah, it's crazy. Yeah, that's awful.

Yeah, it's it's a cover. It's like it just goes to show how terrible people can be to each other. Anyway so back to this question and two animals people can be terrible to each other and animal because that's it. That's one of those stories where we were attempting to be terrible to both people in it.

Yeah, it was. Yeah, yeah, horrible all around terrible. This sucks.

Yeah, wretched. Anyway, so not that kind of training. I ordered a whole bone out Siriano ham. So as everyone knows, I hope who listens to the show. Sam Edwards is back online and selling the Siriano hands. I have not yet had one. Dave, you had one over there. Do you want over heritage and had one of the new Edwards? I have? Not yet? No. You're so you're which are you like low quality person? Like what's the deal? You haven't had one either? Yeah, but like, I don't I don't work here. I don't go over there on a daily basis. I don't either. I never go over there. I'm here. You never go over to the main office? That's not the office anymore. Where have you been? Here?

We don't we don't share an office with Heritage Foods any longer. Really? Yeah, we're up the street at 100 Bogart.

BullGuard. Yeah. All right. By the way, speaking of driving around this neighborhood people in New York who are like renting zip cars, whatever the hell else you're renting and you don't know how to drive. At an uncontrolled intersection. Pedestrians have the absolute right of way. AB so lute right of way. And we've always constantly know this right? An uncontrolled intersection. The pedestrian has the absolute freakin right away.

Yeah, but you know what I hate when I am a pedestrian though. And I try to wave a car through because you know, you're in a car. You're gonna get through the intersection a lot faster than me and then they wave back like No, no, no, you go. And I'm like, No, you go. You're in the car. I'm saying it's okay. So go

most of the time. I just put my kids in front. Yeah,

in the stroller. Yeah, like remember movie Speed? Yeah, when the lady and she's like, anyway, go watch speed and look for the baby care scene. It's a good one. But no, like, I had this person. And like I'm walking across the street and then they blast through an uncontrolled intersection laying on the horn. Like trying to brush me pass like I'm the jerk. I mean, they don't know that I'm the jerk. I mean, like I might be the jerk but they don't know that absolute right of way people. Anyway, back to the ham. I ordered a whole bone out ham and had some at a party the other day, but have about six pounds left over at this point. I'm going on a trip for the next eight days and want to store it properly. is the best way to store it just evac pack it and keep it in the fridge or is it better to keep it backpack at room temperature? I know there are worse problems and having too much leftover ham. But at this point, I won't eat it all before I leave on Saturday. I actually don't like to backpack unless you're doing it professionally. Like because I've seen backpack stuff get mold on it if it's not backpack down well, especially in the holes of the bone doubt hand well, yeah, and there's

gonna be mold on the outside of it too. And that's gonna get like a slimy or texture. I mean. Yeah, this is not a problem. Just throw it in the fridge. Yeah,

just like light like, like a light plastic wrapping, if anything in the fridge is gonna be

is is by 30 pounds of lard. Melted. Lard that dump. Dump it in there, let it cool down, put it in the fridge.

Well, Morris burger of burgers ham house used to what their family did was they would keep their hands in the barn hanging from wires because rats and mice couldn't climb wires could climb straight. And so they would hang them from wires. And they would cut out their like their, you know, their frying slices for like eggs and breakfast in the morning and whatnot. And then they would just wipe lard over the cut surface. Yeah, that's I mean, so they wouldn't coat the whole thing, they would just coat the cut surface when

we have to. So sometimes we have to take the water activity of the hands that we're doing. So we'll cut a section out and then we just put some lard on it and it continues to cure.

Yeah, I mean, like honestly, the only problem with keeping it outside meaning in your kitchen. The only problem with it is that you might get mites or larger beetles. And if the beetle start pouring into the thing, it's friggin I, I was hanging hams in my, in my apartment for years. Like I would always have ham hanging in my apartment like right next to the pots and pans from my overhead. And because I always have my pan, you know my pans like overhead I bolt into the ceiling. I make it what the cheap way. Everyone buys these racks. All clad racks is garbage I've got I go to like a go to a like a fixture store because they're all over here and I buy the chrome rods that they use for making fixtures for like, stores. Yep, like you know, garment racks. And these aren't they pre sell all of the little holders to hold the rods up and then it's Bang Bang anchored into the ceiling and put S hooks over it and I bend the S hooks a little bit so you can't pop back off. It's the Bible above and this is how I've done every hanging pot rack. I've never paid the all clad Corporation I'll pay them for pods but why would I pay them for Are these goofy overdesigned? Freaking pot pain?

So you? You hang him from there too? Yeah. Well, so they're already finished or

Yeah, yeah, I mean, yes. But like, I would always like I would order them and have them around because I, you know, always want to have him around. And yeah, he's hanging on but, you know, even sometimes, like, you know, you know, some of the people, they they send them in burlap, but a lot of times I'll just have them just, you know, they're naked and naked. And until one day, I would always occasionally have mites once you get mites in your house, you get mites, but mites don't bother me. I just dust off the, you know, the Yeah, that pile of like fat and Mike bodies off of the thing underneath the hand doesn't bother me much. But like I got a larger beetle or some sort of boring hand Beetle in in the house once and like that was it they bought into all of the friggin ham. And I never I never went back. And even though I've moved to since then, to a different apartment, I've never gone back to because I'm not what's the stuff that they used to spray and they cure houses to kill all of those things. And they're not allowed to use anymore. It's like methyl something something maybe something bromide something we used to put they used to have some sort of making air quotes. food safe. Fume again. Yeah, it fumigate hands with I don't think it's allowed anymore.

Yeah, I don't know. We've We've never had foreign beetles and

never had a beetle problem. No, thankfully. Yeah. Do you have mic problems you have to do we see you like what do you do? Like, brush? Brush them off? Yep. Just brush it off. We don't some people put like alcoholic some like small peep, not like major producers, but like, you know, home people like yeah,

salt water or like a little bit, not rubbing alcohol to some kind of alcohol. I mean, you're worried of at our scale or any other scale. You worried about drying up the skin too much and potentially not getting even so I don't I wouldn't want to put you through too much preparation on it.

Right. Do you know who? You know who? Dale DeGroff is? Yeah, you know, Leo DeGroff. His son, also bar person. Okay, so they're from Rhode Island. You know, we're Rhode Island as you know, we're Yeah. So I don't know if you know this or not, you might not like from around there you from Madison. Right from Wisconsin? Yeah. So they have a very, probably not like, nationally, but locally known culture of supersized, they call a soupy, you know, in Massachusetts, they call it super solder down here super tight. You would probably call it super SATA or something like this. But you know what I mean, but like they call them souped up, but their way that they do it is once they cure it down. They oil pack all of their cured sausage. Really? Yeah. And they store it for years oil pack.

I mean, that makes sense to me. He ever tried

that for an aging to see whether it's different like because it does, like what they're doing is they're basically saying, Okay, I'm gonna let the enzymatic stuff keep going. But I am cutting off dehydration. Yeah. So they choose their dehydration point that they want. And then that's it.

Yeah, I mean, the only thing I would be worried about in that situation is rancidity of the oil. So if you control that,

yeah, well, they're sitting there bury it. So like area, so yeah, so it's like, though, I think they use a lick. Do they use a liquid? I don't know. But yeah, they have these big crocs. And they just push the sausage down the soup, the you know, the Supersite down into it, and then overfill the entire thing. And then he's like, and I store it under my sink. I want to have Leo De Graaff on here one day with his like, under the sink. Oil stored. super sad and see we

kind of a pain to to slice that up afterwards.

I'm sure he dries. I don't think I don't know that. He puts it back. And I think once you crack one it's like you eat that you eat all the way through it. It everyone's a call. Yeah, sure. Caller you're on the air.

Caller Can you hear me? Yes. All right. Cool. Hey. So sorry, didn't have a meet question that I have a special question. But a meet aside. We live here in Washington, and we're getting some hands from Oregon. And they just have an overabundance of hazelnuts. So there's a number of farmers that finish or like let all of their pigs go wild on hazelnuts for months for a slaughter so it might be cool, sort of Spanish style. Local hand stuff

and you purchase them. Have you purchased this mean was Where Have you purchased this meat yet? Do you have a website or someplace where for instance, Johnny can purchase some of this meat and like here's some Have you ever eaten Have you ever eaten not fed meat? Not fed meat? uncured

I'll send you a link. I'll find it. Yeah. Yeah, well, because it's pretty exciting stuff. They just have like, so many hazelnuts here that the pigs go wild.

I would. I mean, I would eat the hell out of that, Johnny. Yeah, yeah, we

get some some not finished. There's uh, one of the farms we work with finishes and on acorns. And and that's

is it that place out of in the south or is it like in the middle? Where's where's the just west of us. So Yeah, there's a there used to be a place in Tennessee that did mask fed hams all the way through, they did their own and they went peaceful pastures they went out of business.

I I one time bought a ham from a Amish farmer that fed all the leftover yogurt to the hams from a dairy plant that was next door. Did it taste good. Smelled like yogurt.

I'm sure they're, you know, the pigs are interesting that way, right? The way that they incorporate things into into their into their fat. But let's get the question first. And I'll go back to it. Yeah.

So this I called a while back about trying to make nut milk in the spindle, right and tried running it slow continuous and to get the solids up. And it did the opposite of what I wanted it to.

Yes, it totally clarified it right.

It started filtering it right. It started really nice and rich in the beginning, but by the end as I recirculated it, you got thinner and thinner. Oh, and I. So yeah, I was just curious if you have any other thoughts. So

the way that I do the nut milks when I do them, and honestly like a lot of times for nut milks, nut milk bags, they work pretty, they work pretty well. Right. And so like, you know, I haven't done that much on like heavy recirculation with with nut milks, I've done cold brew, I can get really, I've like, since I wrote the manual, my cold brew game, I don't like cold brew. So it's hard for me to come up with a good recipe, but like my cold brew game is getting much better in the in the spins all and someday I can give the spec for that or I can talk about that. But with nut milks, I think you're better off doing a single run with this caveat, you want the you want the nut solids to be about the whole spins all rotors worth, because what's going to happen is all those solids are going to stay in the rotor, and you're going to get out the liquids and the fines. And it's blended nuts with water, don't form a compact enough puck for you to be able to get like a good, good kind of a separation. So usually what I'll do is I'll use like a very, I'll use like 400 grams or five 450 grams of nuts, blend it with the hot water and then take it through once and the first stuff that comes out is kind of liquidy usually in that case, and then it goes it goes nice and milky for a while and then I cut it off but I don't think I researched it. I have to go look at my go look at myself. I stopped experimenting with it. I should start again. But I stopped experimenting because I was like, Would I recommend this necessarily over a nut milk bag? And my answer was if I own the spins all but didn't have enough milk bag, I would make no way but if I had enough milk bag, I'd probably use the nut milk bag. Yeah.

Alright, so how about this like you so I also want to try making the olive oil and I would experiment but I've worked with twins and so my time is limited. But like so if I want to get the Kalamata olive oil off the top right you know when the central start spinning, everything drops. So would you like do it on ice so it solidifies.

Now Okay, so first of all, Harold McGee thinks that you and I are enemies of quality because shared olive oil is the is the enemy to all lovers of fancy all olive oil judges would if they could press a button and wipe us off the face of the planet, they would do it. But the way to do it is you blend the olives with you blend the olives with pectin X Ultra SPL blend, blend the hell out of them, and then you spin them. And you're gonna get you're gonna get a Do you have a vacuum machine.

Not a chamber. Okay.

But do you have a jar on the vacuum machine? Okay, yeah, this is a tip, by the way that I don't know we've I've never published it, I don't think But anytime you're going to do like distillation, Rotary evaporation, or spinning batch where you're not going to have like the RE filtering so you're not going to knock the air out of stuff. A quick. First of all, the pectin X helps stop foaming if you're going to do distillation. So nowadays, whenever I'm going to do distillation, and I'm blending stuff, I always hit my distillation runs with pectin X Ultra SPL, not because I'm going to clarify it, but because it gets a lot less foam out on the boil. So that's a little tip for all you wrote that people out there if there are any of you. But then the other thing is, is that hitting any sort of blended stuff with a vac is going to knock the air out of the floating particles because one of the issues is that olives are as you say, a triple separation. You're going to have solids, liquids, and oil. But you're also going to get floaty doodads and the floaty do dads or what's going to make it a pain to get your full yield of oil out because the floaty do dads are going to mix with the oil so if you can soak, if you can, sorry, hit hit it with a little bit of a vacuum just so that most of the solids drop and aren't floating at the surface, your life's gonna be a lot better than I would spin it for a long, long time. You're gonna pour both liquids, meaning the oil and the brine off of it. And you're just gonna have to let it separate old school. I mean, I think like a lot of us should have said, I could do that. Yeah, that's the way to do it. And then sit there and tap on it. But any solids that are left in it, because they were floating, stick to the sides of your step funnel, and like, make everything make everything a pain in the ass. And use that olive oil right away. Because as Harold McGee says, it's already it's already bad. It's already been oxidized. It's already he doesn't talk like that. But anyways, yeah, so. So good luck with that. So it's back to the pig. Back to the pigs. Yeah. When you eat like, when you eat it, do you like? Do you like eating nuts? feta is just for the hands when the hands like what I care about the most. I mean, obviously, like in Spanish style, like the bear because like I love like all the carriage stuff. But do you really? Like literally love, love? Love just eating the pork? That's that way? I think you're losing a lot of the

Yeah, I don't think you get as much flavor. I think people we got

half a pig. That was that was he's said before, right? And it was delicious. But like just using it as normal pork it did not taste especially

empirically in any way. Yeah, God wants you to cure that. Yeah, I

think the thing that's, we're gonna do. Yeah, I think I think that's important though, is you know, these, these these pigs are on pasture, they're getting to choose what they want to eat. You know, and so I think they're going to be selecting a diet that's going to make more a better tasting pig. I think some people to put too much confidence into the, the exact diet of the pigs and less than to like, you know, diversity of diet and animals choosing

right, but the softness from the nut fat like the like, because it's I'm not saying this from a health standpoint, because I could give a rat's behind about that. But it's like the, like the the texture of the fat. That's why I think like, you could never sell that to like Japanese, like you imagine like, they love like a super hard fat. Like want like a super saturated hard pig fat. They'll be like, What is this garbage? You don't I mean,

I bet they get a decent amount of American hands.

Oh, yeah. But that's Yeah, but I mean, other words, like if you were to sell them the fresh pork? Yeah, they will be like this is uh, this is uh, this is the garbage pig. You know what I mean? Like,

it is? I mean, you're I think you're really right, it does have a real benefit for curing but nothing for

right, I know what I've never had, like, I also think, do you think lardo is better off for the farmer fat? Pig?

I mean, I don't know. I mean, most of the pigs we have have a softer fat just because they are eating more protein towards the end of their lifecycle, but

what size what size hands are usually starting with when you're carrying

anywhere about 2025 pounds, so yeah, good

size. Yeah, yeah, we're gonna big pigs and how long you let him go? Yeah, definitely. Yeah,

I was gonna say we gotta take a break real quick.

I will take a break back with more cooking issues

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Whoa, whoa, whoa, whoa, whoa, whoa, whoa, this is garbage. This is garbage. For anyone who's a longtime listener. Will will say Where the heck is the hearse reg grass fed beef song.

That's a new app. They didn't include the song last time. That's unacceptable. Take it up with Brian Kenny.

Do you have that song somewhere? Can I

actually I don't even know what you're talking. Oh, really? Yeah.

But the song Do we have it on the computer somewhere? Can we find

it? Yeah, maybe on a backup drive off to look for it.

I mean, like, I'm happy that you know, they're sponsoring the show. But Hirshman if

you don't seem that happy? Well,

I mean, look, we have We have various people that are like for various things like I like it when that guy says abattoir and I like the Hearst ranch crasner Busan. I don't think I'm the only one play the hits play the hits. I don't think I'm the only one. Oh, speaking of longtime listeners, Joel Gargano opened a restaurant in Chester, Connecticut that if you guys are in the Connecticut area, go check it out. I haven't been there yet. But I hear great things. grano arso which is you know, part you know, cooked grain open and Chester just has one month anniversary, so shout out and I hope to make it up there. So I was in Chester, but there's a big snowstorm. Like I couldn't, wasn't actually a big snowstorm. But my driveway is very long. And so like the idea of going out and then driving back not knowing is is like, you know, so I'm a I'm a bad person. I'm basically I'm just a useless, bad, bad human being well, it was it. We ever caught caught. We'll take the caller and then we'll talk about our caller, you're on the air.

Hey, how's it going? I had another ham question. I think it was already asked by the first caller. But I couldn't quite make out what the answer was, but I just got a whole bone in ham, right. And my question is storage because it's like 15 pounds. I'm not gonna eat all of it right away. But I could freeze it. I could frigerator it, but it's safe just to keep it room temperature.

Yeah, what do you what do you plan to do? How are you planning to use it?

I'm just gonna eat it. Just slice it off like charcuterie style, like for shooting or something?

Yeah, I mean, I think the only I mean, I think past is an issue. If you're going to just leave it out at room temperature, I mean, days of hanging it or every Spanish bar has, you know, low hanging ham. But, you know, I think in general refrigeration is probably a little bit easier just as far as containment. And, you know, if there's a wide variation of temperature, you know, you can see some rancidity in the fat. Something

that people don't know, I know that the battens like the piece of paper that comes with it says to refrigerate it. They have to they have providers like Edward say, not to refrigerate it.

Yeah, so those hands have been sitting at room temperature more or less for, you know, nine months. So, going back into the frigerator is only a step that they're saying because of food safety.

Yeah, they don't want to deal with it. Some some inspector once said something and they don't want to have to deal let me but let me ask you this more to Johnny's question How you going to use it? Because I think one of the issues is is it let's say you buy an American style ham, American style hams are hung differently and have a different shape than European style ham. So they're, they're typically and I'm Benton's is to my knowledge is this way is hung to be plump in the in the like in the cushion of the of the meat. And what that means is the interior of it is softer at a given age than in the equivalent longer stretched out European style ham. And translation is is that if you try to put it into a holder and do the horizontal long slices that you would do for like a Spanish style ham cutting, that you might run into some issues, Johnny, what do you think?

Yeah, I mean, I mean, it's gonna be fine. Yeah,

everything's always fine. It's not gonna kill anybody. But like, but you're not so hard to get those like,

yeah, it's a little wetter. Yeah, so wetter and slicing wise, but I don't know. We've we hang it like that traditional, the traditional American style. And, you know, you see right at the bone, there's a little softer, but

And do you do Spanish style cutting on it?

We do own it. Yeah. Cross Cut it. Yeah. Cross Cut it. So

are you a fan? Like, like, okay, for many years, I was like, I'm an American. I like cross cut ham. Yeah. And then, and then I was like, You know what? I like both. I like as I've aged, I've become less of a because at first I was like, diligence traditional. Who are these people to tell me you? So what, like, you know, they've been eating for hundreds of years. But like, each individual person hasn't been alive hundreds of years. What the hell do they know? You're gonna mean and so like, you know, lots of people do things that are stupid for hundreds and hundreds of years. But I actually now have come to like, the traditional, like, long cut. Yeah,

it definitely has its benefits. You know, you get it's I think it tastes a little bit nutty or richer. And then you kind of get to like more salt intensity from the crosscut. And then long ways. I don't know.