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.

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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.

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never gonna read Tuesday from mine or no like 1215 12 So I'm like this about you know at 1245 and one o'clock Roberta pizzeria in Bushwick. As usual with Anastasia the hammer Lopez i doing good. Got Dave in the booth. Good and habitual line stepper and America's favorite punching bag. mitre Ken Starr.

Dave will talk about the borough he's in with about 10 times more enthusiasm than he talks about the two of us. That's true.

person out there. You know what they're excited to be? They're excited to be in Brooklyn. Do they know who we are? No idea at all. I don't know. Don't care. Don't know. Don't care. Brooklyn is a bigger deal than any of us rent.

I'm just noting. Observing. Yeah,

but like I stand by that. What about you, Dave? You know what? Yes, you're me. Hell, I don't even like coming to Brooklyn because I prefer to stay in Manhattan. Oh,

so sorry about it. Wow. It's

not that it's it. Like, everyone leads to people who live in Brooklyn. They're like, I don't really like to go to Manhattan. I just go there for work. You know what I mean? Like, you don't I mean, no one likes it. No one who lives in New York. Here's a messed up thing. Actually likes to leave, like a five block radius. People who don't know this, about New Yorkers. We don't like to actually move around within our city. We all think we like to travel. Yeah. Anyone who lives outside of New York. They're like, Oh, you're they're only like 45 minutes away from you. You must see them all the time. I'm gonna like 45 minutes away. What I mean, like, they're like, they moved like 40 blocks north of me, which is what is that? Like three miles like this? Not even and you're like 40 blocks away? They're dead to me. urine. I mean, it's like that's just how New York works. Yeah, it's pathetic. We are the most provincial people like we might as well we might as well be like, I don't know like from the 19th century or something like in terms of our you know, getting around habits except for Peter. Peter goes around sees everyone does everything. Man About sounds Yeah, so an assassin. Did you go to the best new chefs event last night? Yeah. How to go food wines. Best New chefs with our friend of the show. Jordanna. Rothman was she was crowded. Whoa, she

didn't see her. Last time I was stopped. She left me high and dry did

Diana and then I left? Yeah,

yeah, that's Miss Dasha doesn't want to ever. She's like me this way does not ever want to be anywhere alone because it was with Peter, she was really like people, right? So

here's the thing, it's not just that stuff doesn't want to talk to other people, which, you know, that's her prerogative, she will actually sort of suck my attention or other people's attention away. So I can't even function as a normal sort of social human being

around her until she has another wing unit and then then yeah, then you're sloughed off sort of Yeah, like you know like you still managed to shoot for you know the the extra ship you get in Ghana the three Yeah, like that's you you get get shot off the side. You know, really, really, really? Like, and then like, you get shut off the sash just keeps going. That's right. gets another extra

ship. Yeah, days. My favorite week, man.

Yeah, well, because like Mr. Garcia looks social next to me. With the two of us are the worst we show up at a party. We both put like the most disgusting look on her face and get to the farthest corner, find a glass of booze, go to the farthest corner of the room, and just go

well, with you, Dave. So for normal people, the distribution of conversation is small conversations with a lot of people with you. It's like 99% of your time with the first person you speak to and you arrive. Yeah, there's just a question about something. And you haven't even like hit the elevator button.

You know, you know, you know?

That sounds about right.

All right. So we want you to actually do a question. By the way, somebody on the phone, right? All right. All right. Caller you're on the air.

Hey, Dave Stasha. Peter, is actually

Alright, sorry, sir. Go ahead.

This is Antoine previously from Boca Raton, Florida.

You moved?

I did. I'm in Burlington, Vermont now.

Wow. Nice. I mean, that's very different.

Very different. I like you. I always hated the heat over there. You know, so I've been there sometimes too, and could no longer do it.

Are you like one of those drivers who like your foots? Either all the way on the accelerator pedal or all the way on the brake? Generally, yeah. Oh, nothing. Yeah, yeah. Yeah. All right. So what's what's going on in Vermont?

You know a lot man. It's really good quality. Just food from here year round. You know,

year round, year round. We come on year round Vermont. What do they make it in the in the dead of winter? You haven't been there in the dead of winter yet? Right. I've been here in the dead of winter. What do they make in the dead of winter? That's so great. We have rutabaga hydroponic

stuff here as well and greenhouses.

Dairy, as well. Oh, the dairy is really good. They

did a lot of ferments. So I actually had a question regarding bottled cocktails, but with carbonating them inside of a bottle. If there's any recommended pressure you do for in there, like all I have right now is is it easy with or not the actual soda section? So

never use never use a soda shortcut and WhatsApp never used the soda siphon. There's no There's no purpose for them. Soda siphon serve exactly one purpose, and that is to reenact Three Stooges episodes. If you wish to reenact a three stooges episode, the soda siphon is the best tool you can possibly use for it unless you get the real old fashioned seltzer things. But barring that soda siphon fantastic at that, if you want to spray somebody, and you want all of the bubbles to be gone from your liquid by the time it hits your opponent's face, a soda siphon is the way to go. Other than that, or if you really enjoy cleaning out large bottles, they have very very small necks. So she you can't get inside the bottle and clean out the residue of what you've put into it. If you if you want to spend all your time doing that, then use a soda siphon otherwise don't

soak Yeah, the question at hand is whether you recommend adding an extra co2 cartridge or whipping siphon to bottle a cocktail. Or or what specific

so when you're using first of all, like I'm assuming you're doing this for yourself and not professionally, right? Yeah, for myself. Yeah. Okay. Because if you're doing it professionally, this is a friggin nightmare to because it's so expensive to use those cartridges. But the procedure is you have to do a pre card with one and then vent out and then and then the actual card with the second unit second charger. So you're into two chargers anyway. Adding a third charger probably won't help you much. Right? Just because of the way the thing works. But the you really if you're going to start bottling cocktails and you don't have you're not going to do Like the liquid bread cap you're going to do like Crown Court caps into smaller bottles. I will tell you the way that the very crappy way hateful way that I do it, I hate it. But here's here's how it works. First of all, the most important thing in a carbonated beverage in terms of long term storage is minimizing the headspace you need to minimize the headspace in your bottle so, I can't stress this enough. Headspace is your enemy, you need to leave a little bit of headspace because otherwise small plush plusher small pressure fluctuations will blow it blow the top you know blow your bottle apart but minimize that headspace because just trust me on that just do that. Now, so the way that I do it is I usually chill my bottles. You don't want to overfill your bottles. If you overfill your bottles like freezer children, then it gets so cold that you'll get ice crystals on the inside of your bottle and the cocktails you pour in will get little crystals those are form nucleation sites and your host so I would just say I usually will submerse in ice water for a while like you just totally immerse them in ice water so they're they're thoroughly chilled. Then here's what you do you carbonate and this I would do this with a with like a two liter bottle and a liquid bread cap like do it again again and again. You could do with an EC but you're going to spend a fortune doing it remember, you see no Willy Wonka's chocolate factory, it's going to cost him a fortune and fudge. That's a this is gloop. So anyway, like the point is, is that if you have you're going to

want to do it for like an eight ounce something to bring to the beach, like by the lake rather,

right. So here's what you got to do. You got it, you got to carbonate, like a good bit like 30% or more more than you need, right. Then you're going to put your chilled bottles into a like a half hotel pan. And you're going to fill it up to the top right and then once the foaming subsides, keep adding, letting it pour into the hotel pan right. And then when it as soon as it gets to the proper level, cap it right away. Don't even wait for the foams cap it right and then repeat then later on. For your next batch Rijkaard the stuff that went into a hotel pan, that's the only way to get good crown cork stuff. Now, if you're willing to take your EC whip or to the beach with you, which is not a bad call. Yeah, then just do a full charger into your EC vent. Do another charger, shake it, wait, take it to the beach, vent it out. And then you know enjoy a nice cocktail. But you have to be willing to take your your EC with Virginia Beach.

Yeah, I'm not feeling that.

But it's like, I highly recommend getting a co2 tank. Do you have a 20 pound co2 tank?

I do and at least on my way up here and I need to get it filled up. I want to get the whole setup for like a kegerator sort of idea like you have in the book.

Right? What size tank? Did you have leak on you?

This was a 2520

Was it? Was it in a moving truck?

It was in my car with me? What the

heck? It leaked dry. You didn't? Well, first of all, you shouldn't transport full tanks in your car. Obviously, you know what I mean? Like but did you have any problems with obviously you're alive. So you didn't have any problems with getting poisoned? How fast?

It was like a slowly because I left it open. I guess I left the gauge open before so it could have been like before after I just didn't check till I moved in.

Right, right, right. All right, well get every field go to just go to your local welding shop and get that tank refilled. And then I will get like a single liquid bread carbon cap and then hotel pans with your bottles. And just carve like I say 30% more than you need and keep refilling, refilling capping then we chill and we carve in in the you know in the one or two liter, the stuff leftover and keep going. So that's how when I need to make carb on the road. That's what I do. I'm working on a better system, but I haven't built it yet.

And if I was to do it from a kegerator is there like a recommended pressure you'd have recommend or just what you recommended the book. for that.

I mean the like if you're going to come off of a keg with with a cocktail, it's very difficult because of the foaming. First of all you need to get the cocktail, I'll go with the lower ABV cocktail, you need to get it extremely cold, you need a long long hose, you need to go through a couple of rounds of a cold plate like a couple like two three. And then you need to get a really good compensator valves like much better than a beer line. And then still, I would put all of your put all of your bottles into a half hotel pan and like fill fill fill fill, fill fill and then keep like going around filling and spilling as I say filling and spilling. Then cap cap cap cap cap once you have the airspace very very you know fairly small, and then you should get a decent decent not great decent level of carbonation you also like you have to get your lines primed to get rid of any air bubbles in it. So like the first like the first like you know four seconds off of a poll on your any keg system is going to be real foamy. So you get your hotel pan you get your stuff and you put your You're going over the hotel pan, you hold it down until it stops being like hyper foamy, and then start you're filling spills on the bottles in the hotel pan. So it's not easy to do one or two, but it's not so bad when you're doing like 40. You know?

Okay. It's enough. Anyway,

let us know how it works. Yeah, for sure. Thank

you very much, Michael.

So Peter Kim, we are no, we had our museums, the Museum of food and drinks yearly. Gala. So what was the shakedown? How was it?

That was our most successful event yet? I thought there was a lot of love in the room. And yeah, we also announced that what our next exhibition is going to be

cool. You were at you were wrong. There's no love in that room. All right. Okay.

Sorry. Sorry. Yeah. That was nothing Dave. Yep. Yeah. No, yeah.

How much can we raise you allowed to say

Yeah, over 230k Wow, just the one Yeah. One night. Not bad. Yeah.

Yeah. So now it's time Peter is gonna go to the Caribbean. That's right. You know, Peter, like he's always wanting to learn steel drums. Yeah, he's gonna learn steel drums. I'm gonna learn bagpipe, and we're gonna go we're gonna have the world's only steel drum bagpipe, and I

can I can finally afford to replace the screens on my sizzle

Wait, sorry, it's out of stock. It's in my shopping cart on Amazon. But yeah, I can't seem to move it. Yeah.

No, it's cool, man. I mean, having the jet of flame coming out of my Cirrus. It was really cool. No,

I can't eat eggs anymore. I know. I know. They're up on top.

Not me. I think we're really well, we had like, just a lot of

I mean, we have to talk to Jim Lee about his egg thing. It's gross. Oh, really?

What you're telling me about tonight is thing but what do you mean this thing? He's

bomb Lee you mean?

So tell me first before you do this tell the story about after the radio show what happened? What I call them.

They got in a fight about something. And then Dave called Jim Lee he bred man. Hey, red man, bad man. And then Jim was like, Well, I sound it sounds like you're calling me. You're saying Oh, yeah. And bread is asked and and his whole

and what I say and you said yeah. Wow. So go ahead.

Serves these breakfast sandwiches in his Chelsea shop. Right? And the egg is supposed to be scrambled. And it is so bad.

First of all, it is who scrambled eggs do you like from people that I personally know. Oh, I don't know. You don't know what scrambled eggs like diner scrambled eggs. Scrambled eggs. Peter I'm assuming you like friends tell you

both ways. I like them. They're just different things. I want the soft cook sometimes they want the

what? Love diner

eggs. She's getting all pretzel go ahead and

so he he boils them for three and a half minutes in the shell in the shell. Okay, then he that's a soft boiled egg cracks. They're very soft. And into a food processor.

What's its Roy Orbison stuff in the background? Is that from you? Are you singing that in your head? No. All right, go ahead.

Processor and then put oil and salt in there and then just

whizzes it so as it turned into like a like a

weight oil is probably still really liquidity.

If that sounds more like a sauce, then yeah.

And then one piece fell between my toes one day and I Oh, what two hours?

Well, first of all, what is

Who did you eat it with Mark things? It's not very good. Right?

What is this a gym yesterday? I've never had.

I'd like to hear Jim Jim. Make the case tonight.

What's the theory of it? Is it supposed to what Tech's right

so it's easier for his staff to scoop out? Like soft boiled eggs? Scrambled eggs,

right want to say like soft scrambled eggs?

Yeah, I think that's very hard for a staff to do.

Here's what I don't like. Here's what let me tell you about the advantage like I always would go not French softstyle scrambled eggs on a sandwich because like they extrude and fall over everything. Even if you love them. Like let's just for a better word. Call it mini curd like the French style scrambled egg which is the mini curd scrambled eggs that requires low heat and constant stirring. I've never tried this pseudo egg type pseudo a type product but like let's just because I can't picture exactly what the texture of what you're talking about is I think I can find it why don't we just discuss like an actual like on a sandwich you want structural integrity right? So omelet style is the way to go. And the best way to do fast omelet style stuff isn't necessarily scoop is to do like large scale flat sheet folded not sweet but like tomato not that thick but like that style like folded bop, bop bop and then cut into the purpose and cut into the show.

This is what it looks like. But it's great for radio

Yeah, yeah. It's actually really understands that you people can't see descriptors. I'm a great Okay, good.

Describe the great describe, describe the dish,

obviously, it's done. Let me see you, I will describe for you and come around and we have, let me see. So it's a piece of bread. Oh, really Redman makes a piece of bread. It's a piece of bread bread. And he's put through it. But he hasn't inserted it all the way you guys like that, that bamboo, that bamboo toothpick that has the little knot at the end, a little tree format at the end of it. One of those is kind of green on one side and brown on the other little we don't talking about like a cocktail pick. He has that. But he's only stuck at about a 16th of an inch into the top of the bread. Right? See, the whole reason for that stick is to shove it through the damn bread so that when you're cutting it, the bread pieces don't fall apart and when you're paying for a club sandwich, most notably for club sandwich, which I'm pretty sure I'm pretty sure is one of the top four sandwiches. Yes. Top four got to be top five. Maybe

I'd have to go through the sandwiches. So be sure but definitely talk that sandwich man. I am the sandwich man.

Has anyone ever been at let's say you eat bacon in Turkey? Right? Yes. Has anyone ever been upset when they were handed a club sandwich?

I have because sometimes when a place does a turkey a turkey like a club sandwich. They'll do like not like the cold cut turkeys like like boards had whatnot, but they'll take like actual turkey meat, which is good, but they won't season it and I've had so many bad Turkey club sandwiches where the turkey meat is unseasoned dries frequently.

Do you carry? Do you carry a small knife with you? What's that do carry a small icepick with myself? Oh, I like

the first move is just yeah, my own misery.

Yeah, yeah. It's just you imagine if you if like someone hand you a turkey sandwich. I mean, it's stuck in ice. Pick it inside here. Yeah, no,

it's like, I've noticed that actually in New York City like diner joints like dough. If you get a turkey club, it'll almost always come on season. So ask for extra salt. And I asked for the coleslaw and I put the coleslaw on the turkey.

I think I know why this has happened. Let me mention this. I think I know why this has happened. It's because people are like, there's so much salt in deli meats. I'm gonna make a healthy cloud salad. So I'm gonna knock the puts up. No, yeah, no salt, salt today in me. The thing is, it's

not gonna be healthy. Nobody's healthy.

Do I mean that's what this is me off. It is. Well stop thinking about food. Like in other words, I was talking to him about our menu. And like he had a thing healthy, but it's all healthy. Now.

I'm not saying it's bad for you. I'm just saying you know, like it is what it is.

Don't think about your food as a threat. No, you said it's not you in your mind. You're still playing into the game. You've played the game. It's like It's like freaking Jumanji. Once you're playing the game. You're hosed. Don't play the game. Don't think about it as a healthy choice or not healthy choice because you're buying into crap science and crap argument. I was

being flippant when I said that. I'm just I'm saying it doesn't matter. Who cares? It is what it is. It's a turkey club.

I enjoy it. Yeah, exactly. But the reason I care about people buying into it as people who don't otherwise they don't otherwise know what's actually going on or they make decisions that ruin the way things taste have ruined Peter kins lunch on multiple occasions, as far as we know.

Based on never defensive on behalf of Peter Kim. This is incredible.

Well, yeah. The other thing that's also in this line is the lack of the the the under Application of mayo to a club sandwich. I need like multiple layers of mayo. Dave Are

you that chair who doesn't like man is

Whoa, this is moderation that they

listen, a turkey club sandwich without mayonnaise is just I'm

not saying you should do a turkey club without mayonnaise, Dave. Oh,

here's another thing before I say it again, sandwich disassembly.

The moment that unraveled Yeah,

what do you think about disassemble sandwiches?

Much as I want to even further right now that the worst the worst of the worst.

Sandwiches are the worst? Yes. Worst if you don't like look, we have done the courtesy of putting on the menu what it is it is on the freakin sandwich. If you have a problem with that if you disassemble your sandwich you are calling me an aihole You're calling me a breadwinner if

you get a Mealy tomato Yeah,

that is the fault of the restaurant a tomato should be removed and everyone back there should beat their heads against the wall until they understand what they have done. Yes Wow You know what I'm saying but the issue is like it's because well

it's sitting there like she's between two parents getting divorced. We are

so used in this country to the figurative tomato there is no point to the figure tomato you can go but right now you can go to my local garbage supermarket which is uh what's what's the local that's very important Food Emporium they went out of business food and pillory them there's still a couple left Yeah or like whatever see town, key market what like out in Calif Aren't you what's your garbage Mark called? Ralph Rouse, you can go to rouse in Covina right you know home of good burger and you can walk into almost any garbage supermarket right now and buy a decent hot house like a Campari or a worst name ever Komeito this a worst name for a publicly available food?

Made ultimate in cherry tomatoes cherry tomatoes hard to slicer you hard to put on a sandwich? Yes difficult to pronounce

can be done in a pinch. Any one of you out there can get something that has a tomato we like flavor right now forget seasonality Forget it. You can do that. Or you can buy that mealy styro garbage what's the point? Yeah, what's the point and seriously retail I'm not talking like wholesale prices retail for 399 I can go buy a pound of decent hothouse like comparing tomatoes sliced one per freakin sandwich Did you ever hear

this amazing image in my head as day of Dave at like 67 years old alone in Union Square like in a park just screaming this into the air like you can buy a nice tomato why you buy these garbage tomatoes you're the first against the wall if you get these tomatoes

here's the only thing people want to buy a decent quality non one of those compared to my this already made yesterday with someone All right? They want to I'm like okay, great this person's tomatoes like maybe they're good now are they good all year round like that's what these houses like for First of all, there is a tomato which you want on your sandwich because for some reason we can't do without it and I liked it tomato I like a tomato on my sandwich like one of these countries are Koumei toes which throws hate for the community. I buy them it's just Why would you call it that it's horrible name but anyway point being that like that's fine but you should just mentally distinguish between a tomato which that is and the tomato the tomato is the one that is in peak season from a real farmer out of a real nice piece of dirt namely Stokes in all dependent jersey but in two of their but I want to mention their varieties because I need some this year I don't want you Trump's going and buying my tomato that's how much I'm gonna BullGuard the tomatoes this year people you

know David talk because that genetic modify stuff going on and playing with the molecules you know, tomatoes and it's just not natural.

Oh, there's GMOs don't get me. Really don't get

stasis phone is like her screen lock is your anus, which is weird. I think we better take a break. And yeah, we got to talk about the friggin eggs after the break. Coming back

this episode of Cooking issues is brought to you by Bob's Red Mill, an employee owned company that has been offering organic stone ground products for decades.

This week. We have a question from Hrn intern Sam. When cooking Faro she likes to toast it first for extra flavor. However, it's difficult to toast it right after rinsing. Do you have any tips for quickly drying farro or other grains?

Hmm, why not toast it and then rinse it like why not just toasted first and then rinse it afterwards, you can throw it in a low oven and that'll dry it out pretty quickly. So put it in a low oven, wait for it to get tacky and dry then you can ramp the heat and do the toast out. Right? The all depends on what you're trying to trying to do. But here's a bunch of different reasons to ruin something. One, you think it's filthy, too. It has kind of extra starch and other stuff on the outside like products of milling or whatever. And you want to get rid of those for texture reasons on the cook product right? So if it's the latter, and you're just trying to get rid of something, right? Or even if it's filthy, and but you're going to like cook it wet later. Then go ahead and and toasted first endurance,

stock up on all your grains go to Bob's Red mill.com and use the code cooking issues. That's one word all caps cooking issues for 25% off your order

and we're back. Okay, so, Dave, a couple settings are describing a doozy the juror. Okay, so speaking of Saturday's right, I'm on this new I don't even remember what it's called. It's called like xylophone or something. Some new allergy thing, because two days Eisele Yeah, there you go. And it's kind of messed me up a little bit. I took it last night because I had this I've never had crazy. I was like asleep. Fell asleep on the couch is one does I get up to go to bed and like I choked my throat was a little bit close but not 100% You know what I mean? Because this season, and like somehow like they say the doctor says they think it was Miss dice is gonna love this a phlegm ball. Oh, got lodged in my airway. And literally like, sigh stand up, and I think I'm fine. And then you can't breathe at all. It's like someone shoved a cork in your throat.

And what do you do? Well, so

like I was like, you know how I am? Right? I get violently like I'm like, I try to breathe in. And and all that makes it through is this like tiny whistling noise but I do it's so hard like popping blood vessels and stuff that like I wake my wife up Jen from a sound sleep oh my god like like and then like just like trying to get air in and then like so I'm like I'm not breathing alive okay I've got a couple more seconds before I pass out again I went like you know I can't go the exit but I take all the stuff that's in me and I just do like I do like a whole Cogan like like shirt rip like try to expel anything it's in my lungs out like I got a cough out. Oh my and then like after like like one or two of that I was able to breathe again. You should

be the spokesperson for Musa annex. Yeah,

I feel like I am becoming the actual mucus character from use and acts like the kind of like you certainly have the disposition. Yeah. That's why I'm wearing a hat. That's the color of the mucus. You can X mucus blob because I'm trying to become that character. So anyway, so I'm on this medicine now. But it does mess me up a little bit. Maybe that's why I'm gonna salty to you.

So that you got the fumble out while I'm alive. But did you see the fumble?

No. It was like 230 in the morning. I was like, and then like I had such an adrenaline rush. Can you unlock your phones? I thought we reset your phone unlock code on the air. Anyway, I had it by the way, Dax just got ripped off by somebody. Did you know this? I have no love for the post office. I used to work for them, right? No love Anastasia hates them. What was our famous quote Anastasia?

It should be called you SP because there's no service.

That's right. But DAX someone tried to rip DAX off and in a scam. He's DAX wants to be an entrepreneur. So he's like buying stuff from the you heard of this brand called supreme? Yes, yes. And so Supreme is dropping stuff. So he buys like whatever he can get from the Supreme drop and then tries to resell it. This is what all of the middle school kids are doing here like in his neighborhood, and then reselling it. So DAX buys of all things a friggin ashtray an ashtray. And then he gets scammed by someone who's like some sort of swap but here's the information. Here's the information you can now recall a package Did you know that that you just said you could be like you know what? don't deliver it. Oh really? So we got it back

nice. Remember when you were where were you buying something from and the guy was like, just send the money.

We were trying to buy a tractor

yeah guys. Last I checked this show is not called postage issues.

Where he was like,

Well, I'm the Stasi was like, ya know, this dossier is very good at this. Like if you ever need someone to take on a spammer like double barrel full board, like take this dossier with you. Same way, like if you ever need to get around a line and you need someone who has absolutely no compunction about having everyone in the general vicinity. Wish her dead. Yeah, taking the Stasi, but if

you want to make friends don't yeah. Anyway,

so back to the trade off. Jim weighing sandwich. Here's the issue on this. I think sandwiches should only be made by people like Peter Kim who actually enjoy eating sandwiches, right? The problem with having the French style egg on a sandwich is as I've said, extrusion anyone that makes a sandwich that cannot be eaten without all of the goop extruding out of the sandwich has made a grave grave Aaron's absolutely right this is why like I love the old days of the hollowed out bread so that this stuff stays inside exists. If guys for it it's done you know subway used to do that the subway used to do the V cut hollow out on their breads. That's right. They used to That's right. And it was a higher quality sandwich back then because it didn't leak all over everything the way it does now. Also, excessive Mayo to go back to mail. You do need mail on a turkey club, but like a lot of those places they're like, excessively goop of phi. A sandwich is

my problem. Dave I just don't like excessive Mayo

Clinic says it yet right? Excessive goofiness is

like salted veg on your thing if it's salted too far in advance,

right unless it's unless it's an inherently crunchy thing like that bell peppers right which payment but like that my issue is is excessive goop is bad, but between excessive goop and excessive dry. I'll take excessive goop. If you had to go one way. That's absolutely right. Like I think people don't understand every like, if you have the top let's say some idiot just puts mayo on the bottom slice of bread, right? Then your mouth, the roof of your mouth, which doesn't. I don't know if you know this. I don't know if you've been alive. But like the roof of your mouth doesn't produce saliva the bottom of your mouth. Yes, yes. So like, if you have an incredibly dried top surface, you bite in you excoriate the top of your freaking mouth and it's all that dryness up in the roof area palate section and unless you have enough moisture to moisten the whole bite as you bite down. It's an unpleasant experience no matter what the bottom of its life. So you know, always make sure that this is why always if you're going to put it when you put your liquidity condiment of choice, or cream economy of choice, always at least do the top. I'm a firm believer and bottom as well. That's right, right. Yeah. And when you have lettuce on a sandwich, right? Think about placing the lettuce in a way that prevents the bread from getting soggy because the lettuce is a semi impermeable membrane and also

thinking friction against surfaces like slippery versus against slippery.

Yeah, right, right. This is why I like I like Ron in the sandwich. You guys, Ron. Yeah. Like Ryan and Jen hates Ron Finley slice. Finley says right. But like, raw onion is a good anti slip surface in between things like tomato and avocado, let's just say because it kind of smashes into them and then locks them into place. Give your sandwiches a good firm, a good night, don't crush it. I'm not saying crush it. A good firm press before slicing or serving with your hand to lock all the ingredients into place, I think was also a key move. But anyway, so I highly recommend before you serve anything, eat a sandwich and see whether or not the vast majority of the ingredients stay on the bread or whether they end up between the stasis toes. And if they end up with sweetness. stasis, you made a grave error. Right?

It was fine later. I feel sick.

Egg toast two eggs. All right. I heard we got that question in from the room of much chatting.

Oh, yeah, somebody in the chat room was asking about a vending machine at existing conditions.

Yes, we have one, we in fact have two. We have vendo Cal resin. And we have Antonio Antonio van Daris. vendo is the name of the of the brand that we did. So we bought these old soda vending machines. And I've modified them to go down to stirred cocktail temperatures. So they hover in fact slightly colder so that they stay. So they hovers in around it hovers between minus four and minus three Celsius. But it's so the drinks they have solid minus four C and then we have existing conditions tokens and you drop the token in. And then you can pull out the the cocktail of your choice. But if you want to, you can't because it's a real vending machine. Like it's a real vending machine. So what happens is, is you put the token in. And this is the part because I'm not using the original coin mech that we had to work on free vendors not a problem but putting the you have to put the coin and then you have to make it such that it doesn't accept another coin until someone has pulled it. Then once they pull it relax. You know the old school people used to do the guy was telling me you know who it is it's your boy I can't mention on here because I don't want you buying the rest of his machines because I am going to buy them but anyway, he was saying they're weird people. They're up from like, like like I know all you people who you know are from other parts of the country not from the northeast. You think that like you think Connecticut? And you think like, you think like Greenwich Connecticut right? So you're thinking Greenwich Westport like oh, like you know with the pinky out and like on their boats and their ascots now Connecticut carts Ascot Connecticut is like full of like Hickson swamp Yankees once you get in off the coast. You know what I mean? And we're like, there was so many people. I love I love those folks. Like they're my people. I love those folks. You know what I'm saying? But the beautiful, beautiful people. That's like, that's like, you know, I feel I feel at home with those folks. You know what I'm saying? But my point is, is that is that we're getting we're getting our soda machine from that kind of crew. And not from you know, the, you know, Greenwich, Connecticut, you know,

ya know, with a vending machine anyway.

So, so the, what he said, what they used to do with the kids used to do is they would open the door because it's the old school where it has the door on the side that you can open and then you physically pull the bottle out doesn't drop it right. He said, what they used to do is pull the bottle out like a quarter of an inch with a cup and then just pop all the lids off and dump all the first sodas into cups and drink it and walk away. Because people are garbage. If someone does that in our bar, don't forget, we can see you and we can lock the door. You know what I mean? It's not just me, we have lots of large people working with us. I mean, I'm not a large person. But yeah, you could kill someone because you haven't seen me increase and and so yeah, so we pop soup Poppy pot, who apparently now is like, you know, like doing very well in Bangkok, right? So I have what's called a simian crease. So assuming creases, there's a line across your pawns like most of you, if you look at your hand scratchpad if you look at your hand, you have two lines that go across your palm like three Yeah, I got one goes straight across, and it's called a simian crease, which means you're either well it's found in monkeys and simian and usually means that you're a monkey like an like an ape, or Arnold or mental. There's mentally mentally retarded like, like literally like It's like It's like it sounds so anyway, wouldn't know. I mean, I'm talking about the literal medical Yes. thing. Like it's a medical thing. Okay. Anyway, so. So we've always joked about that basically that and so are you know, lintern Like we pop looked at it and said, Oh in Thailand, that means that someday you will accidentally kill somebody. And he was dead serious. Yeah, he's like You will someday you will accidentally kill someone. He's like, You won't kill them on purpose. Yeah. I'm like, Oh my god. It's so specific. Such a specific problem.

Yeah, I mean, he's almost killed me a few times accidentally. What?

Don't know, things that you do on your own that result in your death are still on you. Even if I was the instigator. All right, Johnny. Johnny wrote in Hey, Anastasia. David, David the booth. Nothing for you, Peter. Silent, he

had no idea he was gonna be here. Yeah.

Oh, my guys working my way back through the cooking issues catalogs. Susan says working my way back, I have this song, and you're gonna give me a burning love inside? No.