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,

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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.

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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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Enjoy food the way nature intended Alaska seafood wild natural and sustainable. For more information visit wild Alaska seafood.com

Hey, thanks for listening to heritage Radio Network. This is Katy Hrn Executive Director and I'm so excited to share with you our coverage from the Charleston wine and food festival.

We are here live today at Charleston wine and food.

Join us as we talk all things food, come to Charleston

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you can't go wrong.

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cookies just coming to you on the network every Tuesday from roughly 12 to roughly 1245 and Roberta's pizzeria in Bushwick. We got to start you the hammer Lopez late today because there is a police investigation on the El train.

Oh god.

Yeah. And we got Dave in the booth. How you doing Dave?

Good. I'm glad I took a car today.

You took a car? Yeah, it was running late. So fancy every time while you Okay, so it used to be every once in a while. This is one of the reasons I decided to just like screw it when I was late because it used to be that when I was going to be late I would try to take a car hear depending on where I was coming from because you know if I wasn't here, the yellow what? And there's always there used to always be this giant truck delivery. That would stop the car for like five minutes like right in the middle and you don't have like in this neighborhood if a truck needs to make a delivery. Stop now. You want an endo? I

can hear the honking sometimes from in here. Yeah.

So I was like, You know what, screw it. I'm never going to do it again. I'll just be a couple minutes late and not have to because nothing burns me more than spending money to be in a car and sitting there like a jerk, especially in this neighborhood. In Brooklyn where there should be legitimately there should be no traffic. Oh, and here's this new Mr. Ross is going to climb behind me because she doesn't. She doesn't want to walk in front of me. She knows how unhappy I get. How are you doing? Assassin?

We don't want to obstruct your boys. They've

Oh geez. Yeah, that's a real problem. I've been speaking with you missed the intro, which was about the Charleston Food and Wine Fest. When was that? Was that Dave? That was the beginning of March. Isn't it? beginning of March right now? No, no. Incorrect. Oh, April, things blur together. I'm getting old. I forget. Anyway, like I was just in Charleston last weekend. And I can say, actually, I was in Charleston yesterday. Stay Tuesday. Yes. And I can say a cool town. I've never been there. Why did you take a cruise? I didn't take a cruise moustache took a cruise. I did not take a cruise or a virus now. I have Legionnaires disease which is much better now the trouble so like, Fort Sumpter, where the Civil War began is an island a fake Island actually they made it out of granite but it's an island and so to get to it, you have to go by boat and as the Stasi knows if I was going to have a third life after Leatherman it would probably be civil war, reenact reenacted. Although I'm now listening to a book, a a book about Civil War reenactors. And I'll have to say, Anastasia, that the whole situation is like even more crazy than you imagine. It is like the whole like how deep the scene gets, I

don't care.

I think you would be interested in hearing these stories. There are people who spend their lives starving themselves to be gone to Confederate soldiers. So they starve themselves to death. And practice laying on the ground and looking bloated, like a two day old corpse. Wow. And they are aptly referred to as hardcore reenactors.

That's about as hardcore as

about reenactment. I thought you meant you've been reading about the Civil War now reading

about reenactment

now's your SUV but going assume a book is

going great. I started it in fact, I Stasi can see I have a new piece of equipment in my hands. I'm going to try to write it on this new iPad with this pencil. Stasis like

I knew I was wondering about that you were cradling it very awkwardly when you came in.

Because I don't know how this thing works. And like this is a big phone with like the it's a giant phone. But yeah, nobody to talking to right. Hey, how does this work? Although I just realized I just figured out how to get the music app into work, which was nice. Very nice. Because I I've always hated Apple's music app. I've always used third party apps. But the problem is, is that since my son DAX bought that new Apple Music garbage. It's all like, it's all protected stuff. So none of my old DJ apps can get into Apple Music, which is irritating. I'm sure you deal with this crap all the time. Dave. No. There's like, I don't know I'm having a conversation. I can't I don't know what you're saying. Sorry. Are you talking to me? Yeah. I say don't you have a problem? Like what DJ apps can you use with Apple Music? You can't because it's all DRM. An Android phone?

The new questions it says specifically to go to the

Stasi, there's a lot of work for this show, including, like just sending me a thing saying answer the old questions without actually retyping the question she wants me to answer. So she's looking at her highlighting saying answer all the questions first and doesn't realize that I've caught I've had to copy and paste all the new questions into one document just goes to show the level of care that Anastasia has for you people out there that your questions get answered, ie, zero. Okay, so but I'm gonna answer one of the old questions, new questions first anyway, because here it is. Megan from San Antonio writes in I liked San Antonio when I went to the

hotel room or the Airbnb that Peter book for you in the maid came in while you were

no, that was in Austin, while you were what? I was trying to take a shower. She's like, you need to get out right now. I'm like, I'm in the shower, and they said, Nope, you got to get out. Airbnb, whatever. Don't get me started on Airbnb.

I saw these anti Airbnb ads on TV the other day. They're like, they're blaming Airbnb for rising rents in New York. I was like, you gotta be effing kidding me.

I understand that. I mean, I get like, you know, racist, Airbnb, I get that. What's the rising rents argument?

I don't know. It was just a TV there. Obviously, there was no explanation paid for by landlords of America. Exactly.

What I mean, it's like people in my building because it's a big Co Op will because there's so nosy people are so nosy. And so in everybody's business and not wanting anyone to have anything that they don't that they sniff around for Airbnb people and then try to report them which I think is like just the most garbage way to live your life works. If you live your life that way. Get over it, and just live your own life. If someone else is doing something wrong and getting some benefit from it. Don't let that burn you. There you

there then I have a personal question to ask our listeners.

Well, that's a how do you ask a personal question of 30 people?

That's only the live listeners. Yeah, so wait.

So my landlord is Selling my apartment. Whoa, what? Yeah. Why

don't you live in? Yeah. out from underneath you? Yeah. Are they allowed to do that? I guess we happen to be in Philly here. What? Yeah, but that's Philly. They have no people have no rights. This is New York City,

right oh values. Yeah. So

my building doorman gave me a tip on other nicer place that went up for rent. Without listing listing and on the market. They let me have first right of refusal. Okay, so I was like, Okay, great. I'll take

it. They're trying to do that. So you don't sue them for kicking you out of here?

No, no, no, because it's an owner, unit owner. It's not a building owned. Yeah. So I told the landlord, I got another place. She was like, you're supposed to stay till the end of May. And I was like, Yeah, but you're selling it? And like, I need another place. And you're renting from the same landlord? No different landlord. Yeah, so she wants me to pay for the last month, even though. Like if she had sold you

asking me an ethical question, or what should you do? What should I do? I mean, even though she No, don't pay, let her keep the security deposit. That's what's gonna happen, you're probably gonna keep your security deposit anyway, how many months security deposit is not the same thing though. Basically, what I'm saying is she's lost her security deposit. Right? So the fair thing to do because the landlord's never going to give her the security deposit back because

I have two months, right? I haven't paid for this month. And she's asking me for next month. All right. What do I do?

You have to pay one month, you haven't damaged the apartment? I actually made it better. Okay, that is up for debate. I'm sure it's got some crappy fake fireplace in it that you think makes it better taking up half this dang apartment.

But like if she had sold it better, because I drilled holes in desirable apartment, and it was sold right away. I'd have to move out, you know, two months ago, when she listed it.

That's not the point. Okay, that's not actually true. They can't terminate your lease to put someone else in it. That's not possible. Like they'd have to pay you a bazillion dollars

to do sure that's possible. But that's not what's happening here.

Right, you're going to finish your lease, and she's just not renewing it because she's gonna sell it. Yeah, the correct answer is just make sure that you don't pay that. I always like I always just let the security deposit be the last month's rent.

Yeah, and I thought this month was the last month so I was like, there's a security interest.

You are ethically obligated to pay through your lease.

Okay.

Okay. I mean, Dave, back me up on this.

I haven't like technically been on a lease in New York yet. So what do you squat? I guess.

No, seriously, what do you do?

I mean, but ethically you need to pay three. What are you Where do you live?

You don't have a lease? Probably. He probably is living.

Yeah, I just or I mean, I don't have the lease lease is not in my name. But yeah. Yeah, no,

but but Airbnb. Why don't you ever be a bit?

I said that today? To him. The building is very Snoopy.

What are they gonna do? Oh, kick me out a hole because you're not going to like your it won't be me. Right? Yeah. And you're not going to like you're going to like they're gonna like keep your security deposit. Like I had already planned on that. You're not getting your last month's rent. You know,

I mean, it's like that's true.

I had this guy once hack his last name was hack. Jerk. I lived in this apartment for a year with my well my future wife right? Attic hot as all get out. You know, attic apartment is hot as hell pitch ceilings, right? You know, like, because it's you're living under the roof there. And it came furnished. And the day we moved in pillow was missing from the couch. I dealt with the missing not not a small pillows glue. The goddamn Dang, that's the cushion the freaking cushion. Right. We move out a year later, I had to live with that for a year. Right? Then when we leave, he doesn't give us our security deposit. Guess what, guess why people pillow the pillow in the freaking couch. And that was a day that I said never again, will a landlord get my security deposit. And that's the way it's been.

Yeah, you taught me that. Yeah. And I've taught everybody else that Yeah.

I mean, it's not strictly speaking ethical, but it's what I do. We don't have a landlord anymore. But if I did, that's what I would be doing. It's just, it's unfair when you leave to have to fight for your security deposit back and they have the advantage at that point. Because what are you going to do?

Actually, I had to do that back in Philly the last time I was on a lease. I had to go to small claims court,

right. Why should you have to waste your time to get your money but it's obviously a scam. They're just trying to get extra money right?

Yeah, he just like dropped off the face of the earth stopped responding my emails. Yeah. So I had to like go through this whole process. Sure. I won't get into right now and a big land on the back. I got it back

in full right last good. Did you get attorneys fees?

We never came to that point. We were going to just go to small claims court and represent ourselves and then like before we went to go in front of the judge, their attorney told me aside and was like, okay, like, you can have the money because I like had this stack of paper, like evidence saying why we should actually get double back because like the law is if the landlord at least in Pennsylvania, if the landlord doesn't give you notice about the status of your security deposit within like 60 days or something, then you can potentially claim double that, if they're in the wrong.

I like that take take take note, Philly. But you know, I told David tell you about the court case it the jury duty I got out of no. So I'm sitting in line for the jury duty, and they call up the jurisdiction ticket questions. And it was a case where this guy had not paid his rent got evicted, and the landlord like, like shocked and or sold the person's stuff, right. And I was on the jury, and the lawyer said, so do you rent like, Yes, I rent and they're like, do you, you know, what's your opinion of landlords? I said, Well, I'm sure there's a good landlord somewhere. I haven't met them yet. And like, it's

a good way to get out of jury duty. They're

like, Goodbye, sir. In the room? No, because everyone's boring everyday. They're trying to keep a straight face. But I guarantee you that the person next to me is like, oh, I should have thought of that.

When you answered in front of everybody, they didn't because I've had to go up to the judge. And then they put on this white noise machine so other people can hear your answers.

Oh, no, I Yeah. No, this is like all in open. Yeah. All open. Oh, well,

I've been in jury duty. And there. They've asked the entire room, like, has anyone had family members with addiction problems? Or have you had addiction problems? And there's people that were like,

people are so willing to get out of it, that they're like, they're like, I smoke crack. Like they raise their hand and they're like, I want to get out of jury duty. I have to say that one time that I was actually on jury duty. I thought it was rewarding. It was a rewarding experience. I have to go there this month. Yeah. Don't shirk your duty day.

It's my civic duty. I

agree. You know, I want people to serve on juries who, you know, have other things to do with their lives because it means that they're, you know, on top of things I want

people on juries with brains. Yeah, too much to ask.

Apparently, yes. Oh, so back to Charleston. So I was in Charleston, real pretty. I saw on the street which was amazing Liverpool espresso machine running on the street, and the woman who gave me a shot poured me a very nice shot. It's a cool town. You can buy Carolina gold rice on the on the street, which I did. Well, you know, in a store that's on the street, like, like several varieties of, you know, kind of small small producers stone ground grits, so I bought the you know, Jimmy read stuff. It's good, really good. I had good food. I was at McCrady speaking of Sean Brock, what else did I do there? That's all had a good time. What were you there for? So heaven Hill who makes among other things, Rittenhouse and Elijah Craig right so yeah, written who doesn't love Rittenhouse bad people like Rittenhouse is just a good product. It costs a lot more than it used to but you know we still Rittenhouse right? We still use it all the time. So like they're doing this series of they're doing a contest. And as part of the contest around the country. They have these dinners afterwards. And so literally my only job is to fly to the city and sit down at dinner. Yeah, and then like they're like why do we have this guy do this? He is poor company. That's not true. So so we talked about like cocktail balance and whatnot. So the last one I went to the guest judge was Jeffrey Morgan Fowler, who you know from Portland, and this this week it was working SEMO from it's actually see mo he told me it's like you've been pronouncing it wrong. Like since I've known you it's SEMO Joaquin SEMO anyway, so he was the from pouring ribbons. He was the other guest judge today.

If anybody needs Dave at a bar, and Peter and I are there cut your conversations short.

So Natasha and Peter ostensibly took me out for my birthday five days late all that is

what God I'm just saying asked you on the princess.

Yeah, yeah, right. Tell me Yeah, every day man. I like my dream still is to grow up to be a Disney princess. Like which one would you base us? Disney princess? I have to think about that. Every Elda

Why Why does every man thing she's so Oh,

no to be her. I want to be her not be with her. You gross person. She's like 12

years we stick call.

Caller you're on the air. Hi, Dave. How you doing?

Good. How are you? All right. I have a roast chicken crispy skin lack of smoke detector question.

Ah wait, you do not have a smoke detector? No, no,

I wish I have a large high ceiling and a sensitive smoke detector.

Is it removable? Or is it or is it hard lined to the fire department so you can't disassemble it?

Honestly, I can't even get to with like, I have to go borrow a ladder and like, because I thought about it, but the shower cap on it or something. So I don't know what's up there. I'm renting and I probably can't screw with another renter. Yeah, yeah, exactly. Renting issues.

Yeah, it's the next show. Yeah,

I think that's the title of this one. Thanks.

So I've been spatchcock, spatchcocking. Chicken at like 450. And then invariably, like 25 minutes into it, it's just forget it. What I have done before is gone, like super low temp in the oven. And then like Gone, like 500 degrees for 510 minutes or so at the end. But that evidently takes a long time. And it's not the easiest thing to do just on a weeknight. So do you have any suggestions? Or?

Yeah, sure. So here's the give you a little preview of the book, right? The thing about high temp cooking, is that you need the high temp for the, for the kind of crust on the on the outside. That's true. But once you develop said crust, right, like, other than the risk of burning the outside, like the high heat is not affecting the cook rate of your meat that much, it's just affecting to go back to my favorite term of art, it's affecting the moisture management at the skin area, right. So the problem with like, like, there's various ways you can do this, you can go high early to start the to kickstart the cooking into develop the kind of start developing the browning reaction early on, so that you can build with the browning reaction during the cook time at the lower temperature, right. And then there's the I'm going to cook it at a relatively low temperature at the outset. And then I'm going to like crank it at the end to get the skin where I want it right. And then there's the I'm going to do a little bit of a both situation and everything has advantages or disadvantages. But the the problem with cranking it at the end is that it's very hard to judge when you should crank it to get the skin color where you want it. And then if you have to do it too long at that high temperature, you risk overcooking the rest of the meat. The advantage of doing it at the end is that you're only generating all that kind of smoke at the end, right? The the way that you're currently describing it, which is actually Barbara Kafka's preferred mesh method in her book roasting, which was kind of a, it's a book that I do mention in my book, right, is to just go high throughout and her argument is accurately that you're not going to overcook the middle of the meat by having a high temperature, right. But she likes to kind of outside you get based on that. And that's still a kind of preferred situation for things like roast veg and whatnot right where you're just trying to get high heat in and there's so much moisture you need to evaporate out of the veg to get the kind of flavor concentration out of roasting that you want. That basically fairly high heat is a good way to go the whole way through so long as you don't burn. Now, the problem when you're doing something like a chicken, even if it's spatchcock, which means it's going to cook relatively quickly. Like a couple of weeks ago, I did a whole full size Turkey in like, you know, an hour, an hour and a small change spatchcocking pressing flat, you know what I mean? On a sheet tray with that with a high temp oven. The problem is, is that you're gonna get smoking because as the stuff drips out into your pan, and evaporates out of the pan, which is going to evaporate at a fairly ferocious rate. Because you have a very high heat input there, it's going to start to make a lot of smoke. There's just no way around that. So you can either various things you can do. You can have a make sure that you have a drip pan, so you could put the spatchcock thing directly on a great right now you're not going to get that you know how when you spatchcock if you've de boned and you spatchcocked, you'll get that crispy underside where it's in contact with the with the sheet tray, you know I'm talking about, like you won't get that if you're on a great, right. In fact, it'll be shielded, especially if you do this, but you'll decrease your smoke factors substantially. If you periodically refill a tray with water underneath and make sure that the water never runs completely dry. Now, I'd have to run tests to see whether or not that is going to increase the rate of cooking because you've increased the humidity in your oven. I don't know to be honest, whether it will affect the absolute crispy corrosion of your skin. I haven't done the test. So I can't say but that's one way to keep the smoke down, right. But another way, the way that I would recommend is I would hit high right hit high to get the Browning started right then add then then turn it down right and add a little kind of liquid so that you're not so you're not like getting like scorched up but turn it down for the majority then make sure all the liquid is gone because now after you've done the cooking, you now want to get as much moisture off the surface of the skin as possible to re crisp it because after you do your initial Browning, you'll start Getting moisture migration through the meat up through the skin and the skin will lose some of its crispness crispness. So I would then jack it again at the end, but just for a short amount of time, like right towards the end of cooking so that you're not in danger of over cooking. Does that make sense? Yeah. Yeah, that's what I would try.

Thank you. Appreciate it. I'll give it a try.

Cool. Let us know how it goes.

Thanks so much. All right.

So this is from Meghan in San Antonio. I have a question about days fermented Oh, Jay, that he's talked about numerous times. I listened frequently and my boyfriend is a bartender in downtown San Antonio. That's your first mistake going out with a bartender boom. Just kidding. Just messing with you. Got jokes? Yeah, got got him all day long. So I brought it up to him. And I want to make this fermented OJ and he found it very interesting. So interesting that he wants to implement it in a highball cocktail. We have 64 ounce growlers and airlocks and no shortage of fresh OJ. And she apologizes to the barbacks for having to make the fresh OJ when we first pitch the champagne. Yes, we let it ferment for a few days after that the yeast and pulp settled and it tasted fizzy and had a dry but meaty not necessarily unpleasant smell similar to lunch meat ham. Anastasia is going to make a lunchmeat hammering face I'm sure which is just gross. Right? Yeah, let me hand you people. There are very few people on this earth who love him more than I do. There are people who love it as much as I do. But there are very few people who love it more because how could I love it more? But I don't want to drink it necessarily. Ham soup. Yeah. Damn water. I mean, I could see hot ham water. By the way. Before I answer this question, Dave. If you could go to a bar, let's say the bar was called the clam broth house. Okay. And they had a spigot of constantly flowing. Hot clam broth. Would you see this as a good thing or a bad thing? Bear in mind, the name of the bar is the clam broth house.

So it's like you know what you're getting into if you go but

what do you got? I hate clams. Specifically. I hate the broth. You don't mean you're not going to the clam broth house. You know, it used to be in Hoboken. Wait, this

is real? Yeah, of course in Hoboken I think was Hoboken.

It could have been Jersey City. But the best thing Google this up. You got to look at the signs. This they had two signs. And it's just a finger. And it just it just says clam broth. And it just points. It's like clam broth house. Yeah. All righty. Right. And they got one at points like lamb broth, right? Yeah, they got one that points at like a 45. Oh, clam broth, right. And then they got one to point straight down straight down dudes, like

at the doorway or on your knees later.

Yay. Oh, down here. Clam broth. So it's like, so like, I had this dream of having the clam broth fountain at the bar and Don's like, no, nobody wants clam broth.

No. Nobody wants to people. Let

me hear from you. Do you like clam broth? First of all? Clam chowder, which everybody likes. Right? It all it is is clam broth plus, right. Clam broth plus, bacon, potatoes and milk. Clam has clam broth house right here. Anastasia is looking at the radiant ready. I encourage you to google image search that How awesome is that? And

so Wait, what? Did they dispense it into like a bowl or is a fountain so you would drink it out of a glass or you would get a bowl of it? And then you would eat it with a spoon

since it closed before I could go there. You're you're asking what I imagine

these are these are questions that need answers.

I imagine that you have a coffee mug preferably a warm coffee mug kept in like a warmer that someone hands you and you just walk up and you just put it under the clam broth spigot. And then you know, the real problem is, is that how can you do it? Because you know you can't afford to like one and done your clam broth, right? What

do you think their conversation was? Or like what do we want to assign to look like?

Right? Yeah, so like, I mean, you can't want to know can't want to know it like you don't have like how many liters a clam Okay, so our pump runs 50 liters an hour. We're open for eight hours. So we need 400 liters a clam broth today. No. Yeah, like a you have like your recycle recirculating your clam broth, which means that if somebody dribbles or spits or double dips, and then puts it out of their glass, it becomes unsanitary. Even if you heat it, nobody wants clam broth plus spit. Correct. So that's the question of how do you I mean, you could want and done it if you had to press a button to dispense it. But that's a lot less cool than then just having like the somehow like having flowing broth. It's like having flowing seltzer you know what I mean? Like when you go to Saratoga and you have flowing water out of the ground with bubbles or something?

Yeah, I don't think there's any way around this. You have to have the button.

The buttons a lot less cool. Can we not agree that the buttons a lot less cool? I mean think about it, it's go back to the question. So Megan's OJ had a meaty but not necessarily unpleasant pleasant ham smell. That's how we got into clam broth house. By the way, did you

know that it was the bone broth of the day and it was supposed to lift the fog of even the most severe hangover

here on the website, you know,

I'm saying is that I think a good hangover cure. Look, there's a reason why those like Komodo things became popular with the tomato crap. And it's because tomato was seen as a hangover or an early morning after kind of thing. Clam was seen as that, you know, which is weird because now if you mentioned seafood to most people that hey, like most people are hangover doubt or like, bacon right your sounds like

with like a stevedore would drink first thing in the morning, which,

you know, stevedores knew what was up. I mean, that's my guess. His mother was a fixture at the bar. Like they mummified her body.

She was hanging on the wall like Silvio Berlusconi.

All right, so back to the LG. So and then she finishes her question which says, For consistency is there any temperature range and amount of time you should recommend for fermenting in a bar setting for the final product, I was looking for the OJ to be pleasantly dry and can be forced, carbonated if needed. So Megan, I think your problem is, is that and this might not be what you want to hear. But often, if you're going to ferment something like OJ on its pulp, it's going to be even if that pulp settles out, you're going to have a very different taste than if you clarify it first. And I've seen like a lot of fruits can have kind of funky tastes, if they're fermented with their Pope, right? And so for this even apple cider, right, if you ferment it with all of its stuff versus clarifying it first, you get a different taste. I know that firsthand, because I've tried it. But I think OJ in particular, you're probably going to get more of these funky aromas. If you ferment it entire, and then let the stuff settle out. So I would try clarifying it first. I'm not saying that you should go buy a spins all or something, but vice versa. Yeah, find some way of clarifying the OJ first. And try even if you only have a small amount of it, try it because I think that's what those aromas are coming for from as for consistency, for consistency and bar thing. I haven't been that kind of what's the word I'm looking for consistent with it, like typically, I'll pitch I'll leave it on a countertop at ambient until I get a good fermentation going. And then I'll cool it down a bit, you know, you know in like 60 or something in in a 5560 in a wine situation. For a little bit. I let it go basically almost all the way through primary and then put it into the wine cooler to let it settle out before I remodeled it, but let me know and give it a shot. It is hot as hell in San Antonio. So I'm sure like bar top, like can be hot if you're if your HVAC is not so good. Hey, Dave, did I answer the question about the juice business?

I don't know. But we got a caller. All right. Well, I

got the call or somebody figured out if I answered the question about the person trying to start the juice business because I know I spoke about it with Don but I don't know whether we talked about in the air. I don't think so. Feet you figure it out. We'll do it. Caller you're on the air.

Hey, Dave, and Dave. It's it's Paul in Seattle. Hey, dude. What's up better? Yeah. So I had a question about some of the recipes in liquid intelligence. Oh, I've been making some I've well wanting to make some of the bitters in the coffee room recipe. The ones that require like heating or whatever. Right? Could I my only EC is a thermal with like the insulated ones.

Oh, yeah, that's problem.

Yeah, I was wondering if you did any like testing with the insulated ripper and how that like affected any of the heating or the summary times?

Yeah. So people for those of you that don't know so the EDC the whipped cream maker. They have a bunch of different ones. So like the on the basic level, you have your half leader and your leader stainless steel whip errs, and then they make what's called a thermal whip and a thermal whip is is like a thermos whimper and the idea of the thermal whip is that you can put a hot thing so like when you're using one of these things in service and you want to keep the sauce warm in the EC, typically you'll have to put it into a bain marie of water to keep it warm, right or cold. With this, it's more like a thermos. So you when you use a thermal web, you either fill it with ice water, or you fill it with boiling water. Then dump that out and then fill it either with the cold water cold cold mix or hot mix of your choice. Seal it and it stays warmer or colder for a lot longer. That's the idea of the Thermoweb The reason I never got into them is a there are a lot more money be They're a lot bigger so like they're not taller, they're a little bit taller than a half liter whimper but they're a lot wider because they're insulated like, like a thermos. But I don't think that there's any effective way to do heating inside of it. Just because I don't think there's any effective way to do heating inside of it. I'm trying to think like, I can think of ways to modify it, it would be super not cool, because you would mess with it. I wonder whether EC would sell you the a like a replacement, because you know, the tops are completely interchangeable. Did you know that? Yeah. Yeah. So I wonder whether they would sell you like as a replacement. If you said you lost it just like the half liter bottom? And then, like, do it that way? Because it's like, the tops are totally interchangeable. But there's, I don't think there's any effective way you're going to heat the the inside of that stuff. Because its whole point is that you can't do that.

Yeah, I thought about looking for an extra bottom that wasn't insulated on eBay or something, but they don't really seem to sell like just the bottom. There's not really a market for that. I mean,

I wonder whether easy like EC USA would sell it to you. You see North America, whether they would sell it to you or not. That is a good idea. Yeah. Or placement party, or like, you know, Craigslist or restaurants find someone who like lost their top and it's like, just wants to get rid of the bottom, you know what I mean? But yeah, you're gonna have a tough time eating. I mean, it's a good piece of equipment. But it does, you know, it's like, it's like a thermos. So like, it exactly does not want you to be able to apply heat to the outside and warm up the inside. Yeah, you know, and you don't want to drill a hole in the top of your EC and like, you know, thread a heater cartridge into it with a thermocouple. And then pray that, you know, it's leak proof and then plug it in, you know, at least, I don't want to do that. And I definitely don't want to recommend that you do that. You know what I mean?

Well, if you don't want to do that, that kind of says something. Yeah, right. If

I'm not, if I'm not willing to do it, even for myself, now I have built my own plastic EC tops for carbonation tests. I have done that. You know, so like, a you find you can find these old, you can make like a what, here's what you have to do. It's a pain in the butt, what you do is is you take all the parts off of the C in fact, I bought ECE used to make a plastic top like nonprofessional whipped cream maker that has the same threads as their as their current one. And I modified that by like drilling and adding pieces of Bondo and like printed parts. And then I cast that in urethane rubber, like flexible urethane rubber, and then bought foodgrade, rigid urethane and cast a bunch of tops. And they they weren't great, but I mean, I don't mean, are they, you know, safe. I mean, they don't go through the safety testing that you see is real stuff goes through. Now I wasn't using high pressure with that, because I wasn't putting cartridges on I was I was carving from tanks with it. So I knew the pressure was never going to go above 100 psi. So I was never going to have a situation like that French blogger that was killed by a part flying off of her, you know, imitation whisper, you know what I mean? But it's, you know, after you have someone go outside of the bounds like that and kill herself, you're like, loath to make recommendations to people to modify equipment that's under pressure, if you know what I mean.

Yeah, that is fair. But the the idea to reach out to ECE themselves is a is a good one. I mean, try to Yeah, I

mean, look, here's the thing, right? Their main business is to make money off of the Chargers anyway. So like they, you know, maybe they're willing to sell you the bottom thing, but like, the only issue like as a manufacturer that Anastasia will attest to this, is if it's outside of what they can normally do. Nobody wants to go out of their way unless they really feel like they like you. Right. So yeah, nobody wants to go out of their way. Because everyone's got a workflow. And if you're, if it's within their workflow, they're like, sure, because they can just press a button and make it happen. If it's outside of their workflow. They have to really like you in my life. What outside of the workflow. Yeah. Anyway, good luck with it, let us know what happens. Tell them tell depends, like most of the people I know who worked there have like retired or moved on. So I can't even like give you someone to pester and say that we sent you you don't I mean, but you know, used to be I'd be like, tell him that. Dave says Rick aggresses to sell you that stuff. But like I can't you know, he's, he's retired. So I don't know what to do for you. Well, I'll

see if I can get you somebody to for future people, too.

Yeah, there you go. There you go. Let's know what happens. All right. All right. Take quick break, quick break back issues.

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