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 program is brought to you by Korean supplier of Japanese chef knives and restaurant supplies. For more information visit coryon.com.

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

Hello, this is Dave Arnold, your host coming to you. Every Tuesday from this time pretty late. Well like 20 to like 1245 One o'clock from Roberta's pizzeria in Bushwick. Brooklyn. Got Anastasia they hammer Lopez on the horn because she's, you know, she's busy doing catering again for her favorite people who are nightlife. Yeah, she's, you know, pasta fliers doing

my favorite. This is like my life goal. And I reached it so I can die now.

And you know, yeah, I mean, as a, as Dave says, If you know, as Dave in the booth says, How are you doing, Dave? Good to see you. Good. As Dave likes to say if you've reached your goal by now. Yeah. Sorry, Roman. Yeah, it's like, you know, you've done it. Do it. Goodbye. You know what I mean? Like, if like, who wants to look? You know how much fun so I remember back when I was cool. Remember back when I was at the top? Oh, you saying some glory days? Yep. Yep. I know. Is that the first time we've ever saw on the show?

I don't know. I'd have to check the archives pass you burn.

So the although that's from a guy that never passed his glory days, he just gets better and better that guy.

What I mean? No, listen, nothing against Bruce. That's the first concert I ever went to love Bruce. I wouldn't say he's in his prime anymore. But I don't think that he's also not like, clinging to it the way like The Rolling Stones are, you know, no.

Look, Bruce Springsteen. Like? Yeah, okay. Like if you had to choose one era of Bruce Springsteen, it wouldn't be right now. But the guy is like still working doing other stuff. Yeah, no

doubt. No, no, he's in a different phase of his career. And I respect that he's not just trying to do what he was doing 2030 years ago.

Yeah. I mean, like, you know, Miss Dawson probably hates Bruce Springsteen, because he's

no, I would love to see I would love to see him before he goes,

really? I would say he goes, like he's on his deathbed.

Like you ever know like I said before, my manual diamond retired, like, like right before I was gonna get a chance to find it. I had like, you know, He had over 30 years of being conscious of his music and didn't go so bad on me. Same with Bruce Springsteen, but you know, the problem is Bruce Springsteen concerts as they sell out and like 13 seconds. You know what I mean? Yeah, the scalping has gotten out of hand. Yeah, scalping has gotten out. Oh, so eight bots and all that. So I was noticing something on the subway. That bothers the heck out of me. All right, so like so what's the ordering application to people the like delivery app do people use it aren't from New York City? GrubHub these GrubHub that's the one that they use elsewhere. But here we use most people I think you seamless here. Right? I use we use seamless. What about you guys? Yeah. Yeah. So seamless. So for those of you that aren't from New York, seamless, I guess is like your version of GrubHub or whatever. They have the most irritating subway ads. They just really bug the hell out of me. It's all of them.

Were they the ones that asked you to tell you you can order whatever you want with your order.

Yeah, it's like it's like yeah, like add, add like a it's like all of these like pseudo witty notes that people have added to their food or like instructions. Like, well on the bag. The bag doesn't need to be the wheel doesn't need to be eating bread. He just needs to look confident or like, go tell my neighbor to stop stealing my Wi Fi not funny. Listen, like me. Okay, okay.

Yeah, Wi Fi theft is no joke. No, it's

cute. Right? I guess it's cute. But my feeling is is that everyone and no one involved in that advertising campaign has ever had a job delivering food. That is my that is my guess. Yeah, absolutely zero people involved in that ad have been delivery people and I guess you know what? To be honest. The vast majority of New Yorkers who are ordering stuff have probably never worked delivery before. I have worked delivery before and let me tell you, like we are not your playthings F with like we are delivering you your food. And we're hustling out to deliver the next like order of food. We just want to get our freakin job done and be left in peace. We don't want to be a pawn in your freakin game. We don't matter that you know what I'm saying? It's like

yeah, I gotta say I gotta say it is really like it is really effed up the way that deliveries see now because we've been doing delivery a pacifier and people write stupid notes like that on their delivery.

Yeah, it's because of this freakin seamless campaign. Everyone's saying, Oh, we're so Oh, we're hip. We're friends with you know you're not I'm delivering you food right now. It's got to be a little bit different. Now look, when I was doing it. It was also like the the hyper anger crapshoot of not knowing whether you were gonna get tipped. Now, I think the vast majority of people are tipped ahead of time, which is kind of bizarre like you know, you know what you're gonna get tipped in advance. So you know whether or not you hate the, you know, the person or remembering back to Rod finer who I worked with in delivery, whether or not they were going to spit in that person's pizza, which PS people happens in the real life. If you really mess with your delivery person. They're not all like, super friendly to you. You know what I'm saying? stuff? Not that no one a pacifier is going to do that. But why would you mess with someone who is like working hard and like trying to get like they're going out in the freakin rain? They've probably been T boned by a car. Like, who the hell knows? You know what I'm saying? It's just leave them alone. Yeah, you know what I mean?

I tried to explain this to my dad to like, when we're at a restaurant. And you know, he was trying to be like, really clever with the server. And like, they don't they don't like that, you know, they're pretending to like you right now. But they don't. They don't need this in their day. You know, they've got enough going on. Yeah,

as my cousin James, who, you know, was worked front of house for a long, long time. It's like, basically, everyone comes in starting at about a see and can go down. Like, you can't go up. You know what I mean? It's like you started to see, and you can go down. Really good. Yeah, you know what I mean? It's like, and just like, you know, like, never under. Like, don't underestimate right, the fact that again, this person is being paid to be pleasant to you doesn't Don't abuse that you know what I mean? Like, don't abuse it. Whatever. So like, what's some stupid stuff? A stripper

is not your girlfriend.

Wow. All right. So Anastasia, like, what are some stupid things people?

Just strippers just to clarify. Yeah, just

just like adding on things. Like as if it's free. Like, can you add some of the the three of the different classes on there because my, my boyfriend likes it. Something like that. And you're like, crap, now I gotta do it. But they're not paying for it. You know, they put everything in the notes so that they don't have to pay for

it. Well, is there a slot to buy extra sauce? Yep. There's a slot to buy extra sauce and they don't use it. Yeah, wait. So what do you have to do it though? Say

Can You put some lobster on it? What? Yeah, and it's like, no,

you're like, No, I gotta go down to like Chelsea Market. I gotta buy a lobster

freaking ads, like one of the ads is like, can you make a mini one for my dog or something like that?

But let me ask you this Do Is there some mechanism whereby you can be like, Yeah, sure and charge them extra?

Not on? Not on, we have like three different ones. So not on two out of three of them. Yeah.

Can you remove the yes, you can't remove the note section? No. Yeah. So, so out of curiosity, because I've never had to deal with these people. Like, how much are they charging you? Like? What, like how much? So if I put, let's say,

I'm not allowed to, you know, what is that I'm going to open the space so that everybody knows, because, you know, restaurants don't like tell because they have a deal or whatever.

So let's not talk specifics. Let's say I was ordering from another restaurant. And I ordered $50 worth of stuff from you. How much how much does like the seamless equivalent cake.

If you want to have like good placement on their site, or like it pops up as one of the first ones. They take 50%? Well, how much 55? Zero? What? Yeah, whoa,

what's 50%? What? Wait,

yeah, that's crazy.

That's negative profits. You're losing money, everything, you

you more people, and then you can drop it after a while.

So if you drop it, then how much does it cost? If you're just like, you know, schlumpy, mix, slump and shine on it rain.

1717 is the lowest. And like, 22 is usually where people fall.

So you're telling me you're telling me that it's as much as the food cost? Yep. Yes. It's as a notch.

We don't have our own delivery people. So we're using their delivery people.

What if you have your own delivery people?

I'm not sure. I mean, it must be less. But

it's got to be less. But anyway. So then how are chips handled? They go directly to their delivery people

directly? Yes, exactly. They get the percentage and they get the tip? Do they

steal the tips from them? Or does it work under the same tipping laws that we have? I'm not sure. That's crazy. Well, yeah. But if you have your own Dilip because here's the thing, right? All right, let's

get insurance for delivery people. That's why you don't want to mess with that.

Right. But let's say if you were big enough, and it was a big part of your business, right, it doesn't cost that much to hire a delivery person because they're tipped wages. So you're paying them you know, whatever, you're paying the tipped, you know, tipped workers. So then it's just a question of like, I guess the workers comp insurance. Right. Speaking of when I was working on a book or index prototype, I I was sanding something. Yeah. And a piece of sanding something with a Dremel. And I didn't put my safety glasses on because literally, I was standing a piece of plastic with a Dremel. And this sanding the sanding slash cutting discs that I had on must have had metal from the last time I was cutting metal with it on it threw off a piece of metal right in my frickin eye. Now, Dave, when I was a young man, my eyelids were good, they could close fast and stuff wouldn't hit my eye. But now you know now that you know I'm getting on here. Apparently my eyes have slowed down and the sucker went straight into my directly next to like, Oh, my cornea next to my pupil. Right? Okay. So, I'm pretty much so I'm thinking to myself, this sucks. But what am I going to do? Same thing I would always do. I'm going to blink it out. Right? I'm going to blink it out. So I'm just blanking it out. And like, by the time like, you know, Midnight rolls around, I'm like, maybe overnight, my eye will swell up and the extra mucilage and pus will cause this object to come out of my eye and when I wake up I'll be fine right? As as I do, because the Stasi because I'm what I'm an animal rights animal. Yeah, an animal Yeah. So anyways, so I wake up and at this point when I wake up I not only can I not open my eye but even shining a light on my closed eye

causes you know you went to bed first. That's crazy. Yeah,

even shining a light on my closed eye is intensely painful because here's what's interesting when your eye swells up or like has like a like internal irritation. Every time your iris moves to accommodate to light level it's intensely painful. That's what like light sensitivity is. So every time I pass in and out of a zone with different lighting, I go through it. You know what I mean? Oh my anyways, so I had to go in and it's a tiny piece so you can be completely incapacitated by this tiny piece of metal. So yeah, so they had to like strap my head down and flick the thing out of my eye with a needle. And then they had to get a it

was like what like when you get a splinter out they're basically like chanting taking it out of your eyeball right?

Yeah with a needle. Yeah. And then they get another the ER attending did that and then they wait for the for the eye doctor to come in and he does the same thing to remove get this Dave you'll enjoy the rust ring around where the metal was. Oh, you like that? And then I had to get a tetanus shot Bucha tribal because I couldn't remember. No, I wish but you know, luckily the very next day, I got stabbed with a piece of rusty metal. So like I was like, Hey, I know I have my tetanus booster so I'm good. You know what I mean? I didn't even I completely ignored the stab wound the next day with the rusty piece of metal because I you know I was set. Yeah, one of the one of the rumblings lining we have silver lining. There's this there's, you know, you know, around around every cloud is the sun waiting to blind you. Anyways, where were we going that day? What Why Why didn't even bring that up? What are we talking about? We were talking about bad things happening. Who knows where your safety glasses people wear your safety glasses. So let me see. So last week, we didn't have a show because I was in London and visited Stonehenge and bath got to go back to bath bath was a nice place. I didn't really get to eat out that much any fancy places because I was with a bunch of kids but I did indulge my favorite English confection which is toffee. Love English toffee. You like that stuff? Dave? Sure. Sure you don't What about Unistats and restaurants? You only

Werther's Original like

no no. Do you know like you don't caramel right I'm familiar with caramel you like do you like craft brand caramels Do you like flavor a freaking caramel? What? What?

I only like those bowls I want.

Those are gets caramel creams which are delicious. That's my favorite all time candy. So but that that same kind of flavor, but like 30 times harder is what like traditional English toffee. And like, I like it because I like things to fight me on a constant basis while I'm eating. You know what I mean?

Oh, they tell them that you met my anger teacher. Oh,

I did. Miss dasya the day I flew back from London was like you're doing a talk. So I gave a talk to the cosmos. dasya for as much as she's like, I can't afford a microwave. I don't have space for a toilet. Right? Like for all that talk. He's a graduate, you know, just as he's always claiming poverty on everything, right? Or like lack of space, but she is like a an organizer of the Stanford entrepreneurs. entrepreneur who

don't get paid for that.

Whatevs. So we did a thing at Tesla. Because Jonas Garcia is on the list. She's buying one of these Tesla. Yeah, but again, you know, so you know quit with the quit with though per me. I also the stasiak gets free cable. Anyway, I'm gonna talk about I know he's stealing cable now free. It's like legit, like the building was like, hey, everybody here gets cable. Anyways, so yeah, we had to talk about what it was like to start a business and I met anastasius Anger teacher. And she was like, Yeah, you're angry enough. You should come

just to clarify is teaching you how to be angry or how to manage your anger. Or how to use anger as a way

how to exercise it.

Right. Okay.

Not exercise in the Linda Blair sense, right? Exercise. So I'm in the

little beyond anger there. I mean, that's demonic possession.

I mean, is there a difference? It's just slight matter of degree. You think but

the crappy thing about this whole thing was that Dave completely like, massacred our business. Like told everyone that we don't you know that it's not worth anything that never did start an equipment business. We're a trailing edge equipment business. It was. We seemed really stupid up there.

Keeping it real stuff. Like, I'm proud of what we do. We do a good job. But like, but imagine if you did, like, it's like, when it's like, when my wife went into architecture. Everyone tries to dissuade her from doing it. Because if you really want to do it, you're gonna do it anyway. But it's not a good business to get into unless you really want to do it. You don't I'm saying? It's like, yeah, yeah, it's you know,

I would caution anybody about going into the any media industry. Yeah,

unless you really want to do it, you know what I mean? Like, because the odds of of massive success are minimal, right? But like, so it's like, the return has to be the work itself. If the work itself is a return to you, then do it. It you know, but you know, if you just are looking for something, some way to make money, like you know, learn blockchains Anyway, learn blockchain learn block everything now is blocking the chain blocking the block block block in the chain. Jordanna Rothman by the way, friend of the show and Don Lee, friend of the show are starting a blockchain related fake business together. But I can't discuss it because they would sue me. It's big. I mean, as of now, it's vague. You know, knowing Don Lee, he's already registered the name. It's one of those things where it's all about the name. Next time he comes on after Dennett comes on, we'll see if the they'll tell you about it. All right. So let's get to some. Oh, and by the way, I probably will not be here next week, because I need to fly. I need to fly to Denver, Colorado, because I'm going to be filming another teaser for yet another television show that will never get picked up. All right. Let me tell you something people.

Tell him about Time Machine fridge. Oh,

what's it called Time Machine fridge what? It wasn't called Time Machine fridge. It was not called it was called Time Machine Chef.

And I was able to go in the refrigerator to go back.

I don't have to go into a frigerator I was merely a judge. I was merely a judge. This was gonna be a show. They actually I think released it. They did the show. But it never got bought. But it was for a real network. So people if you're ever going to do like some sort of TV thing, if they still have TV these days, or in the future, if they have TV. The money is ginormously bigger on network versus cable. Right? So this was a network show. So yeah, that was years and years ago. But that was you know, the first time where I was on a situation where I wasn't allowed to like go get my own coffee, because they needed to know where everyone was at every second. me anyway. So that didn't get picked up. Here's the thing. 90 times out of 100 No one's gonna pick up the show. So no matter what work you do, the safest thing to do when you're going to do media work, the safest thing to do as a talent, which by the way is a when they call you talent, that means that they hate you. Right? So like, if someone calls you the talent, it means they hate you. But like, if that's your job, the The truth is, just assume that it won't happen. Like when you're working like work as though you know it will work but assume that nothing will happen because 99 times out of 100 it doesn't right, Anastasia that is true. Yes. Yeah. Right. Unless you're already famous in which case chances are, it'll work. You know what I mean? But like, if you're not already famous, or if like your basic pitch is like, here's another thing no one in media wants to hear. I'm gonna do things totally different from the way everyone else did it. They're like, No, I don't know how to write a check for that. I want you to do it exactly like this other person did, but just looks slightly different. Right? That's why we have all these superhero movies. Hey, yeah, Black Panther. I liked it. I thought it was GOOD movie. Are you talking crap about Black Panther?

Oh, I haven't seen it. I heard it's really good. But I just again, I don't I don't really care about superhero movies in general. Yeah.

You hate superheroes.

Heroes just to say, You know what? I like everyday heroes. Dave.

There's no such thing as an everyday hero. This is the thing. Everyone's got to be a hero now. Everyone's a freak and everyone's gonna get the medal.

I gotta get the trophy. That guy he

made such a good sandwich. He's an everyday hero. No, he's making sandwiches.

Yeah, no, no, just

kidding. Dave it's almost 1245

We gotta take a break. I

haven't even answered questions yet.

That's your fault. We'll come right back.

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So the first segment sounded like Jackie molecules, but this segment did not sound like Jackie molecules. Yeah, I'm saying we're talking about whoever was reading it. There was just the whole time I really didn't sound like in the second time around first time it sounded like him. I'm gonna tell you some love corn. Here's the thing. Like that's as Miley Carpenter, my sister in law, the head of the Food Network. magazine would say not arrange like, like American to pan asian to French like those are the three things you pick. I don't think we wrote that letter pan asian. First of all, here's another thing. sharpening stones people, I'll say this very quickly, I've said a million times before, super expensive. Typically Japanese kind of like Waterstones people work with, like, they're great. Obviously, they're fantastic. But that is like a religion that's like a, like a religious thing. So, if you want to belong to a religion, that has to do with sharpening your knives, then by all means, like get the different grades, like soak the stuff, like threw them out, you know, you know, get down on your knees and pray to your knife before you sharpen but you know, for the rest of us, I think diamond stones work fine. That's just me anyway. I've never had anyone frankly, who's used the ice forget to DMT or whatever, whichever one I always recommend the big the big, big the big, big big one. Be like you know what, my knives are dull. No doesn't because they sharpen great and they take no freaking maintenance. The Stasi, if you were a knife person, would you want to spend half of your time when you're when you're doing knife maintenance? Do you want to worry about your knife or about your stone? My knife? Yes. Anyway, but but again, they're, they're awesome. And like, like if you're doing the whole sushi thing, and it's some sort of like, you know, yes, sensei kind of a situation then by all means, like, go full waterstone, you know, enjoy. Okay, so Eddie from Manchester writes in, I was after some tips on fermenting and vacuum bags, I'm experimenting with making a number of different flavored miso shows, and was hoping to ferment them in vacuum bags, so I can make small batches and save on space and mess. These are good reasons to use a vacuum bag. You remember in in, I think it's the Great Pumpkin. When Lucy threatens Linus he's like, or when maybe it wasn't no, it was in the Christmas one when, when Linus goes why should I and she goes, I'll give you five good reasons it makes his face he goes. Those are good reasons. So like, like my kids. And I say that to each other all the time. Those are good reasons. Anyway, my plan was to make miso batches, vac them and then store them inside larger bags in case they explode, which is a good thing. I always double bag anything that's fermenting, by the way as things for men, if they're producing carbon dioxide, they will inflate and they get real hard like pillows, typically, the bags that you use have enough gas permeability, such that they will vent gas, especially those high pressures prior to exploding. So I have never I've had them leak because like have bad seals, which happens you know, depending on your bags, your technique and your vacuum can happen up to one in 10 bags can have a small leak in it. And a lot of that has to do with whether you're not you know getting the bag exactly flat on the ceiling, bar cetera, et cetera, et cetera. But which by the way is a is a Willy Wonka reference anyway. But from the end memo bis anyway, so the the bar but typically as they inflate if the bags or the you know commercial strength ones that we use, they won't rupture they'll just get real pillowy real hard and then they'll slowly vent out their gas as they as they go because they're not 100% Gas impermeable. So there's that mistake I'll check them regularly and if bags put puff up excessively then I'm guessing I could open them to release the gas and re vacuum them and I don't think you should. I was wondering if it is okay to pull a full vacuum on the me so inhabit ferment successfully and safely. I heard a podcast from the Nordic food lab team who mentioned that they were trying to leave some air in the bags when they steal things for fermenting in order to avoid botulism risks. Any thoughts and tips would be great. PS I'm enjoying my spins on looking forward to try more stuff with that too. Cheers, Edie. Okay, so here's what I'm gonna say about that. So he wrote it and say he's doing sweet miso. And he's in the five to 7% Salt Range with with what he's doing. And he's eventually delivered short, short term fermented miso. So he wants to do some longer term ones that are in the 20 to 25% Salt Range. Okay. So here's the thing. So miso is, is a multi phase fermentation. But if you think about there's two main steps, right, the first step, you're using a mold and Aspergillus to, you know, to actually put in the enzymes that are doing that, you know, the koji step where you're making the koji and doing all that, that obviously requires oxygen because molds require oxygen to survive, and that's why mold is on the top of for instance, if you're making pickles and have a pickle crack, and water gets into it, you can get some more air gets into it, you can get some mold on the top. So putting something in a vacuum will inhibit mold, but the mold isn't really a big thing in later stages of miso fermentation. Later stages of MUSE fermentation, Musa fermentations are lactic acid bacteria, typically other bacteria and yeast, both of which can function in an anaerobic environment. Now If you have, let's say you just had soybean paste with nothing else in it right, and you were to inoculate it with botulism, and then you were to seal it, as long as you're above about 8.5%, salt in the liquid phase, or 10%. So according to Clostridium botulinum ecology and control and foods by hauschild, the water phase concentration for complete inhibition of botulism growth and toxin production should be about 10%. But me, so we got to remember miso is probably only about 50%, solid, so anything about above about five 6%. And you should be assault by weight of total batch, you should be in a pretty safe zone in terms of botulism, add that to the fact that you have other bacteria in there that are competing with it, other yeasts that are competing with it. And you probably have never measured the pH of miso, but it's probably somewhat lower than neutral. So that's another hurdle. And you should be fine. Any small amount of air that's in it will probably oxygen that you leave in the bag will probably get consumed relatively quickly by the yeasts in there that can consume oxygen if they want to. They're they're facultative that way, and so I don't think it's going to be so helpful. A lot of times, if you're doing straight lactic acid or other things, you can leave a little bit of air in the bag such that

you know, if there's any sort of aerobic, aerobic, you know, bacteria stuff that you want to happen at the beginning and then haven't stopped, then you can leave a little bit of air in the bag, the oxygen will get used up, and then it'll go into fully anaerobic fermentation. But short answer is, I don't think it's going to be a problem. If you're really super duper worried about it. You could add a pinch of nitrate to it and nitrite to it, and that should knock it out. But I wouldn't be overly worried, especially in your later recipes, where you're going to be moving up to, you know, higher salt contents. Like really, really, really don't, don't worry about it. Scott wrote it about hams from New Orleans. I'm about to buy a rarely sold country ham burgers. I've heard a lot of descriptions on how to carve it on your show, and can't wrap my head around. Is there some reason I can't just carve this? Like a harmoni Barraco gets carved on the YouTube? I figured between carvings. I'll just cover the carved spot in lard and wrap the ham up in wax paper will that work? Yeah, you were the wax paper is touching it you can get like probably things growing on it. molds and whatnot growing on the actual kind of cut surface. Morris burger. I think it was MORRIS I forget it was it was it MORRIS I spoke to I haven't spoken to the burgers personally in about 14 years. But yeah, 14 years. But yeah, they used to just cover the cut surface with lard but they would leave it hanging, as I've said on the show before to prevent vermin from getting to it and prevent it from drying out. So covering at large should be good to how many miracle people cover it up temporarily with pieces of the of the fat that they've sliced off. So that should work just to prevent but remember that especially lard that you buy goes rancid pretty quickly. So I would wipe like severely. I mean really wipe off any lard that you put on it and make sure that doesn't get too greasy. And maybe throw away the first slice that you take off off of the top. If it gets kind of rancid and nasty now to your former thing is that the problem with and by the way, when you're buying a burgers, ham, you want to buy any ham that you want a hand slice, right? You want it to be for an American country ham especially, you're going to want it to be over well over nine months a year, it's hard to slice a nine month ham to be independent how you make it but if it's traditionally being hung, and it's not in a forced drying room, you if you slice it any earlier than nine months that the center of the meat is just too freakin soft to slice adequately, it's going to come up on it's not going to look it's not going to have that mahogany look that you know that you see in in like a you know, like a really good hormone, or you know, even in like, you know, a prosciutto, you know, department but on and around 12 months is a really good slicing range for American country hams. But because of the way that they're hung, and because of the way they're cured the the conformation of them, there's always going to be a giant difference in texture between the center of the meat and the outside. So the outside meats especially on the exposed flesh part are always going to be a lot harder and harder. So in a 12 month hand they're going to be a lot harder there and still going to be fairly soft in the like the fat part of the kind of cushion area of the meat. And so it makes that also makes it a little bit more difficult to slice it long the way that you would for Harmonix Barraco. But the main challenge here is that they're just cured in a different shape. If you look, there are some people who cure their hands, Americans who cured their hands long, you know, stretched out and long and those ones probably be easier to slice as though it was hamona Barraco. You might have to remove some of the bone around the age bone area if they leave it in to try to you know make the slicing more effective, but the ones that are scrunched up tighter and are more cannonball shaped. I think you're gonna have a tougher time doing the, you know the three direction slicing like they do with with a hammer, but hey, give it a shot. And and let me know. Let me know I haven't had a burgers ham in a long time. Anyway, what do you think style? Is that good enough answer? No, no, no.

I said yeah,

no, no.

All right, time for one more.

One more. One

more.

All right, well, I'll do a long gun because I have I have three more

like a yes or no question.

You hate me, or Ellison, Colin Hunter wrote in? I'm not going to answer this one right now. Colin Hunter wrote it? No, he wrote in because I don't know the answer. But I want some answers from people. I want them to email, email us in columns in New Zealand. And he's working with this product called Mamaku. Right? When you type Mamaku into your browser, it thinks you're looking for mama say mama sama MACUSA from, you know, from Michael Jackson. But in fact, you're not. You're looking from a moku, which is this fern at the eat in, in New Zealand, but it's extremely mucilaginous. Right. And so Collins is looking for a way to combat mucilage in general in foods. And so I'm going to leave that out. I want people to text or write us in and like talk about their mucilage things. He says he's tried to treat it like okra, he's tried to soak it. And he's soaked it from 30 minutes to three days and various amounts of salt. He soaked it and acids for varying lengths of time, both before and after salting. So these are classic things to deal with. mucilage, right. He's tried frying it, deep frying it, baking it roasting it cvwd High to low temp. And he is and he's can't get rid of enough of the mucilage to have it be what he thinks is like applicable to most people's like of mucilage. Right. So he's hit all these high notes of things that you would typically say to do. I would say I would like to hear some tips on people. I was looking at Mountain yams, because those are some slippery things. Those are those are the ones where, you know, we were peeling them in front of Nastasia. And someone picked it up and it shot across the room. And it shattered on the floor. And everyone like was relating it to things that we shouldn't talk about on air, it was nightmares, complete nightmare. Anyway, I had a non useless non mucilage one of those that was kind of temperate and I gotta figure out how the chef unsleeved them there. So anyone that has any stuff on how to get rid of this sort of slime or if they have any experience in particular with this particular slime, I'd be interested to hear it just FYI people mucilage in plants are typically extracellular polysaccharides Okay, so, you know, similar to like Xanthan snot. So the thing is, is that a lot of times if you keep them in the plant product until you consume them, it masks their kind of presence that okra works sometimes the mucilaginous texture develops and gets stronger as you add it to more liquids because the stuff leeches out and then can functionally slime up a lot more liquid than it itself contains right so just not cutting something can prevent a lot of slop drying things can prevent slime. If you dry the outside for instance and then fry it once the outside is dry. Perhaps it won't be mucilaginous in the middle but this is why salting why vinegar because they shift how and soaking. There's because they shift and or dilute this polysaccharide that's in there. That's slime but anyone that has any suggestions, I'd appreciate it. So next week or not next week, so I won't be around next week we will get to Marlowe's questions about martinis and cooling them and dilution and martinis because we don't have time to get to it now, this will have been cooking issues

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