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.

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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.

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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I'm a children's executive director Katie Bozeman Wadler jumping in to tell you about this week's episode of meat and three heritage radio network's weekly food Roundup. This week, we're introducing you to some amazing women taking a stand.

So often, being sexually harassed feels like a loss of control. And so I wanted to have these very tangible guides to say, here's what you can do.

Others are pushing for more diversity at major food industry events.

I still feel really determined to do whatever I can to help shift that and in a direction that's not just more diverse but more equitable.

We also have a report on that summer business staple, the lemonade stand.

The Lemonade Stand might be the purest form of starting a business low overhead, easy to get into and requires little experience or special equipment.

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Hello, this is Dave Arnold, your host coming to you. Network every Tuesday from roughly 12 to roughly 1245 on pizza Roberta's pizzeria in Bushwick. joined as usual with Anastasia hammer Lopez we got Dave in the booth and we it because it is we're back to take your kid to work life we have special guest Booker our no no school today. Why no school today but

my teachers have a conference. I wanted to tell you I now have a job at anastasius Pasta shop called pasta

flyer we've been talking about that. Yeah, so you should call all of yours and by the way, Anastasia Lopez attempting to overtake McDonald's as America's best first job.

You don't like McDonald's. I like them fine.

This actually has nothing negative to say about any quick service but up up up

the McDonald's website says our commitment to quality but my mom says yeah right they're just trying to sell you their food. sold your mom out

so no one ever gonna get that McDonald's sponsorship Yeah cuz I Heritage Foods is really pushing for that.

My my brothers also says there's pink slime. I'm in the noggin, your dad wrote.

Specifically McDonald's has like McDonald's has hired and made fake. What do you do? What do you call fake? Like those fake advertorial like fake news things? What do you call those things where the company pays for it? You guys do, right? You don't say anywhere like a company will come in and be like, Hey, make it look like you're a news correspondent. But really, we're just going to push our crap. What's that called? When people do that? I have no idea. Is there a word for that? Yeah, there is anyway, so like McDonald's has one of those where like, a theoretical neutral person is interviewing someone at them on the McNuggets line at Tyson. So Booker does nothing but watch.

Oh, like as if they're doing

Yeah, as if it's a news

story son is cruel to their livestock.

Okay, Booker's so like Booker is as you know, just so you guys know like as most I think probably 16 year olds is extremely susceptible to internet who are not pro Tyson what does

that word mean? Who huh? No susceptible or whatever?

Yes, it means it means that you are likely to believe things that you hear on the punches and throws their chickens Okay, that's not the case. Why would they do that punch

a chicken

Why would you punch a chicken

well they also suffocated one by standing on its head. Okay, listen,

this is not I don't believe this to be accurate spirits

tricky words, but I mean, like you don't believe the Earth is flat. Do you?

Know it's round? Thank you.

Yeah, we have because the internet tells him so. But the half of it. Yeah. Well, my point is, is that like I am not you know, I have a lot to say the Earth is not flat. Correct. I have a lot to say. Hey, yes,

I used to think we lived inside the planet.

Well, well, I mean, if you can't we may someday. Someday sooner than later yeah. So anyways, my point I have a lot to say negative about you know completely integrated chicken farming, but it's a more complicated subject and I do not believe that first of all, you know Booker Tyson doesn't actually raise the chickens Did you know that? Taste Tyson's alright Dyson has farmers all right make very almost nothing per bird and they raise them Tyson owns the bird but they don't raise the price and supply. You okay, anyway,

where did you get that shirt? Did we get it together?

Yeah, like that shirt. PS no one can see his shirt because this is the internet this is a radio based podcast. But you know radio is the most visual of all mediums.

Random shirt, but it says quarterly in New York. So

you Yeah, well, no, in my family it is. Yes. Yeah. And chordal you does not mean the famous surveyor who made the first real maps of New York City. Nor does it mean the stop on the Q train. Yes. No, it doesn't mean that it is a synonym for a cluster cluster f

you know I used it in a I got caught I used it in a very important meeting and everyone was like what

nobody thing is the worst so I really mean that no, the booker made this up like he was up in urban dictionary you can now I mean, like the fact that matter is is that it sounds like it's a mama cow what a quarrel you Yeah, and everyone's like, everyone knows you mean cluster F it's a little bit nicer. You know what I mean? But I usually I usually when I'm using it in context in front of adults will put the F beforehand. Oh, yeah. Cool. You know what I mean? Like, yeah, dead coral, you like go like, but I use it, but like, no one has ever questioned the meaning because that question what would they say? They were like, What did you say? And I like core to you ie cholesterol. You know, I mean was like that. We gotta call it We gotta call her looks like we have to did do we have a jack and in Derek or No? No. But hey, there Hey, Derek, what's up? So

we're waiting on number two told me that she wanted to talk about the thunder net.

Alright, so I as a test this morning, said you know people can tweet in questions and now I owe a person who's been you know, listening for a long time whose Twitter hashtag or non hashtag Twitter handle is blah pins, right? Ben he he wants to know about the thunder not now he has asked me this. He in fact mailed me. You know, a couple of those flower beers from up you know, upper east coast there to spin out the spins all the harvest the yeast, like the whole nine and all this guy wants is the thunder nut specs. Now, for those of you that don't know what the hell I'm talking about, like no, that means thunder nut is was a pistachio based rum beverage at Booker and DAX. And it was a went on probably for the last right here. Yeah, rip right. But for the last year or so of the of our run. Is that about right there? Yeah, yeah. Yeah. All right. Now the issue is, is, you know, Booker and DAX had a bunch of oranges specs and Booker and DAX had a bunch of other specs but the bartenders didn't make the actual pistachio rum. It wasn't an orange it was a pistachio rum. Plus, get Jack was what was the what was the bar? Oh, hey Jack. Right so So Derek now at PDT was bartender and also at one point barback at Booker and DAX and Jack was the head bartender at at Booker index, we have the two best people to discuss what was actually in the thunder nut. Now, when I received the specs this morning on how the stuff was made. I was upset because it was a crazy freaking spec. I mean, it's freaking bananas. Like nobody. I can't believe we made that spec spec if it's to be believed. Now. Here's the other thing. Derek has tried to recreate this for the spins all because I'm assuming that no one out there who's making it has the what we used in practice at PDX which was a three liter benchtop Xuan refrigerated centrifuge. This is everything kind of in in thing there. So Jack first give the drinks back once you have the pistachio rum. Okay,

so that's the single drink spec was one and a half ounces of pistachio or a half ounce of amaro Montenegro. Three quarters of an ounce of pineapple syrup

Tom how to make. Okay, go ahead and finish.

scamp three quarters, acid adjusted

orange juice and five drops of salt.

So what you have there is a basic book or index sour spec. It's a little off because Montenegro has sugar in it. But you got yourself roughly you got yourself a two three quarter three quarter right? Theoretically, if everything was booze and everything was working normally you got yourself a 231 You got yourself a two three quarter three quarter right there right. So so far, hunky dory now acid adjusted OJ very simple. Every liter of orange juice gets 32 grams of citric acid and 20 grams of malic acids third total dissolved and boom that's

that's what makes Morehead candy sour. malic acid.

Yeah, yeah. Okay, we can talk about warheads in a minute. Anyway, let's finish this one first, though. So that's your acid. Oh, Jay. Jack, what's our pineapple syrup spec.

We were low tech. When making the pineapple syrup ebook, or it was just equal parts by weight, sugar and freshly juiced pineapple juice.

That garbage spec that's too sweet. That's garbage spec. We're garbage people we should be shot.

Yes, I know. We we added a small amount of citric acid uric acid to I think generally like, I want to say it was like 10 to 15 milliliters of citric acid solution per

pineapple. Well, we didn't adjust for the sugar that was in the pineapple juice. No, we use this was what it was. Listen, in the future. I don't care who is working with us. I know. I want this stuff to be bricks, right? Not freaking taking something that has like 12 bricks already like 11 or 12 bricks and then adding another 50 bricks to it. Well, this becoming an episode of Bar Rescue. This is this is why everything in life sucks. This is why everyone everywhere is garbage. Because no one can keep their numbers and their stuff straight. So that stuff swaps as MS DOS. Please stop touching the mic. Anastasia, Anastasia, backs me up. 100% here too. It's like if you're gonna work in a big team. And your team has rules. So this stuff can get swapped in from place to place. Follow the

rules. Yes, it's the rules changing when men continue to change in the space.

Those are the rules the rule. It's like, look, human beings, we keep having new generations of human beings and we keep on requiring oxygen. You know what I mean? It's like, follow the rules. Yeah. Anyway. Okay. So I have no i. So now this spec is even crazier to me, because now all of a sudden, it's a good bit sweeter than it was but it's also a good bit more acidic. Because first of all, the orange juice has sugar in it because the orange juice is rocking at somewhere in the range of 10. Right? Can bricks are there abouts love and maybe we have pineapple which is now clocking in roughly at 60 bricks, right? So right now we have a drink that's on the sweeter side. Right? The acid level is also a little higher than normal. And maybe this all washes out because it's going to have a lot more texture when it's shaken because of the freaking pistachio. Right now here people is where it gets really ugly. Normally at Booker index, we would make oranges for, for nuts, but that would become the syrup. Notice from my loss of mental stability a minute ago that we already have plenty more than enough sugar in this. So how we going to get the nuts into the beverage? And the answer is we're going to put the nuts into the booze, which by the way, is why we had to charge so much and didn't make so much of this stuff because it was super expensive, even though Florida Konya, which is what we use is an inexpensive rum. If you buy Florida, Konya are slightly more expensive one, but we use the setup a little bit more. But still, I'd still like for an aged rum, it's on the so yeah, we use the seven so before an age ROM, it's on the cheaper side, right? Because here's what we're about to do. Now, Derek, how do you do this stuff.

So it's actually a three day process, which again, I don't know if all this is necessary, but it's just the way it was done at the beginning. So it's the way we continue to do it. So the first step first day day one is take 400 grams of pistachio 650 grams of water, weighing it all out. let that soak overnight in a refrigerator.

That means to add when you're using pistachios, please sort through them and remove the shriveled and or overly yellow or brown ones. They will ruin do not sample the pistachios

Shut up.

Yeah. Anyway, so go ahead

make sure your make sure your Pistachios are good. They'll come in the water. They to take that mixture blend it up. It does get pretty thick. So that mixture is per one bottle of or Kanye. Jack. I think we're using 750 milliliter bottle using 750s.

Yeah, so here's where you've lost me entirely. Derek, you're taking how much water and you didn't drain the water

600 No 600 grams of water is going into that rum mixture. So yes, it's it's a little it's weird to me too, because you're adding the statue and a water. So the alcohol the ABV on that whole pistachio rum is coming way, way down.

It's in the it's in the low low to mid 20s. Yeah.

Yeah. So that the thing that people didn't necessarily realize about that drink is that it's a pretty it's an alcohol cocktail.

All right, so you know you're giving me heart palpitations here, Derek, but go ahead. So you soak the nuts, and you need to soak the nuts because you want the nuts to primarily absorb water and not booze. Because we can't afford to lose any more liquid any more alcohol. We also want to have the kind of strongest extraction we're going to get. So we want to soften these nuts up so you blend the whole sector to get now here's where it gets even weirder. You're blending in the ticker Lloyd before you spin.

So I think it was after. So that would would get added day three. So day two, you blend, you add the rum. And then you since the ROM is added in, you don't have to refrigerate it for that next overnight. So then the third day, it's fun. Added to colloid right before stir it up.

Wait you add to take away after you spin. You had to take away after you spin right because otherwise what the hell are you doing? Right? You had to take a look before you spin.

Yeah, we had the spec that we had it we had that we had it before spinning my freaking bananas.

Why? Look, maybe it works better. And you say you did this in this pencil.

Yeah, so I recently did it with one of our recurrent AX regulars who tried it out to see he'd been wanting this back and I recently got wanted to try it out. And we didn't do the continuous we just did it in batch mode. We're a little nervous about all of the there's a lot of solid, a lot of shows. We just did it multiple batches, cleaned out the rotor and seemed to work pretty well for us. Really, what

kind of year did you get?

Um, I didn't measure the yield. She kind of finished off the last of the batch after after I left so I unfortunately don't have that yield.

I mean, like rough, rough, rough, like what kind of yield did you get?

I mean, it looks it looks pretty similar, very similar to the pucks that we had it and then the spinning bucket centrifuge, everything that it takes to consistency seem to be very similar from to what I can remember doing a year or two ago.

Yeah, so for those of you that don't have tickled Lloyd powder I forgot to call into the bar in the copy of liquid intelligence that is at the bar. I have handwritten in the substitute for ticker Lloyd because Stick Lloyd is just gum arabic and xanthan gum and I forget jackin out of the bar right now or you know not I'll have to get that back or I'll on the next show if someone asked me I'll get you associate, you know, tickle Lloyd. Some people have trouble getting takeaway powder now, but it's just a mixture of gum arabic and Xanthan. Xanthan is acting as the you know, as the stabilizer, right? So there's emulsifiers emulsifiers are like marriage counselors, they help oil and water live close to each other. And while stabilizers are like traffic cops, they keep stuff from moving. So it's like, it's both the gum arabic is the is the emulsifier is the marriage counselor in the Xanthan stick traffic cop. So that's how you know that's how it works. But you know, I have a mixture that I made of unities, the really good powder gum arabic and try to get a fast dissolving xanthan gum. But it's it's something like three quarters, three quarters of it is, is is an Arabic and one quarter of xanthan. It's something like that. And you have to use a little more of that mix than you would have taken Lloyd but No, give it a shot. But why the heck would you mix it beforehand? Derek to make it harder to settle out?

Yeah, I just followed the spec. i That's probably not the best answer I should give. But yeah, it's it seems to work well. And you know, it stabilized. You could definitely tell when you didn't add that deployed because it would separate but I mean, it's solved by just kind of shaking it up. You know, before you pour out ounce and a half since the cocktail.

Yeah, well, I know you need to take a lawyer. The question is, do you add it before after you spin? That's the key. Now the other thing?

Yeah, we always added it before before we split your year. Yeah.

Okay. Shut it down. This is a lot to process. Speaking of process, how long did you have to spin it and the spins off per batch.

We did a normal 15 minutes then. Okay.

So when you're spinning in spins, all with liquor that long, make sure you have the lid, the you know the the inner rotor lid on. And it's also keep the cap on the top. And also I plug up the drain hole just so that you don't have too much evaporation out of the unit. Because especially because you've already gotten rid of so much alcohol, you might want to keep the rest of it in there. So it's a good if you like sweet, creamy nut drinks, it's a good session drink to have because it doesn't have that much alcohol in it. And I'm learning more about the old bar every day. Every day,

this is a this example is particularly egregious. This is the nut rum ingredient just sort of appeared on the bar one day he came up with it said here use this. And then one spec later, we had this incredible cocktail. It's like Alright, we're gonna make this the same way that you made this every time because this is delicious.

So it's just happened. Yeah. To have been made it. Exactly.

Yeah. Yeah.

All right. Well, halen I mean, you can't you can't argue with the success of the drink. I mean, people cocktail illustrated by this, this guy's persistence and trying to get the spec for.

Like, here's the thing, right? On the radio. Oh, yeah. I'm not Yeah, right. I mean, like, I'm not like opposed to, I mean, I'm mentally here's the here's the real issue. Here's what really is kind of, like, you know, burning me up right now is that, you know, I think it's always good. If you're running tests that go outside of what you normally do, right? And you get a good result. This is good. But if it's all black box, and just, oh, here's a weird spec. Nobody investigates it. When, by that, I mean, tells me to investigate it, right? Because you know, yeah, so like, then I can't discover whether or not we need to revise the way we do every freaking thing. Or whether or not it's just as a one off, or Boo boop or boo, beep or boo Bop, because I don't have the information. You know what I'm saying? Yeah, it's like, it's like, it's like,

the weirdest out there back

at the bar, but maybe we could take that knowledge. Everything we do, right? Milk, syrup, milk wash, all this stuff is because we had some weird effect by doing it wrong or doing it weird. And we investigated it. But if it's just kept in a little cloistered box, and you can't investigate it, the same thing happens like, like for any of you that are going to run a program, we're going to start a program out there. Like the worst is when you like do development, and it's like a multi. I love multi person team based efforts because I think the results are better and everyone gets buy in. But then when stuff gets changed, you got to remember to send information up and down the chain so that everybody knows what's going on. Otherwise, you know, like we were in a such weird situation where you try to recreate a spec based on my knowledge of the chain which is clearly the ficient then we're never going to get the result because I would never do it that way unless I knew it was done that way. You know what I'm saying? Yeah, yeah. Anyways, whatever. Whatever. You can argue with people like in the drink as they did in the booth says, but I wasn't the one who said that. Who had Derek said that anyway All right. Take a break and cool off there are you? Yeah cool down. Thanks guys. Thanks for calling in. We'll be right back more cooking issues

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And we are back so Booker, did you absorb anything your microphones pointed in the wrong direction PS you don't have your earphones on so yeah, Booker's book is really taking this seriously I don't books

good. Yeah. Yeah. What are I wished I could stay in bed for longer because like it's off school. I'm wanting to have to wake up. Well, I I was woken up to walk the dogs.

Well want dogs gotta walk them. I mean, that's just the way worse. All right, Patrick O'Sullivan wrote in and said we'd like your thoughts on a seltzer system with a corny keg in a fridge as a cold reservoir is still water then plumbed to a mechanic or similar carbonator for on demand. And this is what he wrote CAG would always have flesh water coming in and yeah, then he corrects and he goes in the next phase that is to say freshwater flesh water would not be good. Although now I have flesh water now you got to think about that. Would it be good so flesh water is what happens like when you're like, like those who rents chicken that like that kind of like wood that scum on the top or flesh water is when you're in a not properly cleaned public pool and there's that like skim of human fat on the top of it and those hot indoor pools you know, I'm talking about Saturday I don't do the Stasi will not get into public pools specifically because she does not enjoy the freshwater Well, now I'm having second thoughts. Amen. You know, that's not soap in the hot tub. That's human oil. Yeah, no. Yeah. All right. Anyways, so back to the back off of the gross stuff and onto onto the question. So basically, what Patrick wants to do is he wants does not want to do a cold plate with ice which is, you know, what I typically do would rather have a corny keg. So corny kegs are Cornelius kegs they used to use him for they use them for homebrew. Now, they used to use them for soda and some people use them for cocktails and whatnot, but they're relatively cheap, relatively available. They hold the standard one holds five gallons, right, everyone, five gallons, then you need a carbonator. Right? The problem here is, is that in a standard commercial carbonation system, like we have at the bar, by the way, the new bars carbonation system pretty good, right? Does. You didn't eat I gave you water. There you are. You are anyway. To me, you are mean to me. That's when it starts. He calls me on the phone. It says You are mean to me. You are mean to me. And of course you know because someone one of our listeners made me a ringtone when Booker calls me It says Shut up dad for a book. Can you give him another live Shut up

dad know what we did? Think about Dad

isolating that. Yeah. So yeah, love it. You know what I mean? What do

you have to think about before you said that? Well, I I had to think I had to try to copy the voice. It's because he was saying annoying stuff. What was he saying? Um, I don't know Dad, what could you have been

annoyed by pretty much everything I say. So that's why his ringtone like is is shut up that he a booker also, like will occasionally Booker has kind of stock responses to certain things. So if you apply the brakes or turn too hard in the car. He used to have a very specific

do not get to this, please. All right, but he changed

his specific reaction. And so you know, it's interesting. He's got, you know, what is the reaction he doesn't want to talk about? He doesn't want to talk about

it. That's why I don't like cars. It's what makes a Subaru a lemon.

Yeah, he doesn't like our Subaru but like, anyway, the other thing is, Stasi like that story about Booker with the amulet. Where were we? Oh, yes, ladies, like, you're never gonna see me again. This is a nice gift. Booker's like takes it looks at her she goes Buddhist and late and leaves leaves the subway.

Of course, there is no special place. Yes.

Is that they tell you where it is. Doesn't want you to go steal? I don't know. I don't think he looked it up. But he doesn't know Booker when he's in the subway has a Zen look. He's got that kind of like far off Zen look in his eyes anyway. Okay, so we're back to this. So a corny keg holds about five gallons it has a a gas in port which is top and then it has a liquid output which is at the bottom of a long tube so you can feed stuff into the top and you remove stuff from the bottom. In a commercial carbonation system. You have a carbonator the carbonator has is plumbed with filtered water straight from the supply at roughly 45 to 65 psi. You then if at room temperature you then have your co2 tank plumbed on to it at like a like I do. The reason why the sparkling water is so Ripon where I am is because I do it at 110 psi and then feed it through and so that's it room temperature that needs to be that high because you're doing it at room temperature. It then comes out of the carbonator as carbonated water goes. And by the way, if you ever set up a commercial carburetor and I'll tell you this, Patrick no matter how you do it, no one tells you how to properly set up a carburetor right nobody tells you how to properly set up a carburetor. Even the Macan people, the people who make it do not tell you how to properly set it up here I will tell you all now here's how you properly set up a carbonator. You fill it with cold. What turn off your gas no gas, fill it with carbon with cold, regular cold filtered water. There's a vent valve on the top of it. That's a flip valve right an overpressure and release valve. Open that fluid until it comes out of that. Then close it open up your taps run it until just with just with plain water, no gas, run it until your taps run full of water. Then Burb that vent valve a couple times. Now you've gotten rid of all of the air in your system because I want you to mentally repeat air is the enemy of carbonation air is the enemy of carbonation. So now you have all the air out of the system. Now here's the important part. Unplug your carbonator and or disconnect the float switch on it. Unplug it, I don't want any more water coming into it right you can leave the water on but unplug it. Now turn your your gas on, turn the gas on. Right turn it up to whatever you want. Now, open up your valve and bleed all of the water out all of it until it sputters and then stop now your system is 100% full of carbon dioxide 100% full right now. Then you just plug it back in and the pump will turn on and inject water into your carburetor and that stuff will be fully carbonated. If you're carbonating at room temperature I do you can't really go over about 120 It's It's not you can't but I do it about 110 which is super ripping. Most people are going to be down closer to 100 psi right then after that it comes up out of the carbonator and goes into a cold plate now most jerks who hate quality don't appreciate their customers or their own dignity. Only pass it through one channel the cold plate a cold plate is just a bunch of stainless steel tubing oh by the way make sure you never have any copper after the carbonation setup no copper at all. They have nickel plated brass works Stainless Works never copper never. And also I had to buy tube I bought tube for the bodies into turbo turbo I bought tube from a reputable supplier I will not mention their name because I'm so freakin angry with them. And they recommended I buy vinyl tube they recommended I buy vinyl tube that was braid reinforced why? Because they said it was more flexible. Right? And I said to myself, You know what they've your whole life, you know, decades you've used braid reinforced polyethylene tubing polyethylene tubing with EVGA jacket, right? First of all, the hose has never failed, never failed, never failed. Secondly, it has never, ever, ever Ever imported an off taste to any liquid I've ever put through it ever, right? Because polyethylene doesn't have all those nasty plasticizers that vinyl does, right? So this guy swears on a frickin stack of Bibles. I don't know why the hell I listened. But he swore in a stack of freaking Bibles that this vinyl tube, everyone's using his vinyl tube now, and there's not going to impart any taste to the water. And so I plumbed it and sure shoot and the water tasted like death plastic and we would have to run the water for like 30 seconds at a time. And you can see it foam and get nasty right as it was getting the plastic stuff out. Did you taste that size when you came over? Garbage, I was so angry because I was you know, Jack and I were on our backs underneath our stations like trying to like fit into these cold plates which way the heck underneath our stuff. And I was I was hyped. I was displeased. I was displeased and we ripped it all out wasted another day, ripped it all out and replaced it all with the stuff that God wants you to use, which is polyethylene to braid reinforced with an e va jacket and our water tastes great. Now I do use and do recommend the vinyl the braid reinforced vinyl, you know food grade vinyl tubing for gas lines because it is more flexible, and will allow you to do things like carbonate and shake better. Alright, so back. So remember, most people run through one thing of a cold plate. So you're coming from your tube, which please use polyethylene with braid reinforcement and Evi jacket, please use that type of tube for your liquid now, I'm sure you know he was like a lot of people when they're running beer and soda, they can't taste it, I don't care, just use the good stuff. So you're running it through most people run it through one circuit of a cold plate which is just the length of aluminum tube, sorry, length of stainless steel tube that is embedded typically in an aluminum block, you have ice on that as the ice melts, it very rapidly heats the aluminum cools the aluminum block and gets your water down because the water is going through a quarter inch kind of a tube. So it has a lot of surface area for its volume. And it shows very rapidly not rapidly enough put it through too. So you're feeding into one, you take the out of that circuit, put it into the end of another and then out of two and that is the way to get good seltzer you also have to get a good seltzer dispensing gun. I use only Cornelius and Becker post mix soda valves, post mix soda valves, right? Not those nasty like wunderbar guns, not beer guns, they're different, they have a different compensator it's not the same, it's not as good. Alright, now back to what you're having here. You want to put a Cornelius keg in your fridge right? Plumb your water supply into the Cornelius keg into the top into the gas port, you then want to have draw water out of the bottom through the product port and have it go into your carbonator. Your carbonator must also live in this fridge that you're using to chill your stuff because it needs to stay cold. If it doesn't stay cold, you're not going to have a good result. Now your pressure on this is going to have to be lower like 45 psi 40 to 45 psi in that range. I have never run a carbonate are where the gas pressure was below the input the inlet pressure of the city mains. So if you're flowing from your city water through a filter into the corny keg in the fridge, you might have to put a regulator on it to dumb your pressure down to below the pressure of your gas. I don't know you might have to run some tests. But here's the main problem, you're going to have one. I don't know whether the carbonator is going to enjoy being in the fridge for long periods of time because of condensation. I have done it before. But you know your results may vary. I can't guarantee because you might get moist on the inside of the thing. The other problem you're going to have is this. Let's say you have a five gallon Cornelius keg and it's totally full with 640 ounces of water. Let's say you leave that water in there long enough to get down to four degrees centigrade. Okay, every 32 ounces you draw out of that is going to replace about 32 ounces of the water in the corny keg with water that's at room temperature roughly 25 degrees Celsius 25 degrees Celsius or a 32 ounce draw of 25 degrees Celsius water into the corny keg will raise the temperature of the whole keg one degree. So if you're at a four if you're at four degrees, and you draw 32 ounces, you now have a five degree keg. If this is at these numbers, I mean as the temperature varies widely so so will these numbers but then when you draw another 32 Now you're at a six degree keg, okay? And so you have to make sure that if you're drawing more than like a leader an hour that your fridge is out quick enough to keep the temperature down or you're going to get creep creep creep creep up creep creep creep up in temperature, one way to get around this would be to, instead of plumbing it to your city is to have a valve and to push, like 20 psi of co2 into the top, let the whole thing cool down five gallons and then just refill the whole thing wait for the whole thing to come back down to temperature and do it again. So if you're only drinking like a gallon a day of seltzer, like once a week, you could vent you could if you only have 20 psi in the tank, you could just throw ice and water in and then have that thing rock for the rest of the time. And that's maybe the way I would do it. If you start to see that your waters getting too cold as it comes out to warm as it comes out. If that makes any sense at all and stuff because I don't really care. I don't

care. And also like if you ever want to send Dave an email and want them to read it just right subject carbonation question. That is not even the case in the body as not as 100% is not

not true. Not true. All right, so that was fun. Yeah, well, look, do people want the real freaking answer? Like are we in nice freezing show or not? This is a real freakin answer.

Everything about carbonation on a website that's called like carbonation by David arnold.com. And like every single

who's gonna who's gonna write it? You all you could

just transcribe everything for any combination question that has ever been asked would be transcribed and put on that page with links to the things, links to the diatribes no links to the equipment that they need to buy.

But who's gonna do that? I mean, who's literally who would do that?

If we had a competent intern book? Are you up for what?

He's harshing on everyone? That's harsh on everyone. All right. Hey, David, the gang this is from Tennant. Okay. Love the show. I'm planning on devising an extra curricular for school. I want you to get these questions. I said tweet your questions and recall them and see the other ones texts are the ones Matthew sent and I didn't get a chance to live in because looking at my Twitter feed is if there's one it's important take a look. I will do it next week. I was planning on devising an extracurricular for school. I want you know, kids book or do you like extracurricular activities? Like what are what's your favorite? No good. Standing at home is his favorite one like like,

write something you do outside of school? Do you like D? Is there anything that you'd like to do taking the subway rather than that? Because that's a fun thing. For him working.

Nice. This dossier Booker might be the only person in the world who thinks you're a good boss.

I got some insight and management strategy,

tie request boss to fire.

Talk about talking about individual people's issues on the air. So what was the insight into the management style they've can't really say on air can't talk about people's individual issues.

I'm thinking about how Tyree quit

talking about that because he has his own life. And we know I had sued Booker, okay, why he quit his his own business. Okay, I want to teach kids 10 to 19 years old, a little more about cooking basics and more advanced stuff, whatever is fun, engaging and beneficial. Do you have any ideas for a syllabus syllabus? So the syllabus, love from Germany? Lucas? Well,

oh, that's why he likes German. That's why what he likes extracurricular stuff.

Well, Americans like it because now if you apply to college these days, if you don't have extracurriculars, you can't get in at all. Yeah, you know what I mean? It's like you know, if you haven't cured cancer by the time you're 18 you can't you know, yeah, you're Sol as we say. If you come from a good family or okay there's a lot No, but the thing is like there's so many people from like, everywhere that like I mean, it's just like the the numbers on like, stuff like the Ivy's, it's just it's just stupid. I don't even understand it. There's this crazy I'm saying you got to have like the inside track to get into an Ivy League I don't even know if that would work. Although I don't know what the heck this is not like it's not college issues. Although I did just go to my I haven't talked since I went to my reunion. They have an interesting food stories. I don't have time. Anyway, we're talking about extracurriculars and food. Heston Blumenthal, I don't know like maybe 1012 years ago did a, a kitchen science series for like secondary schools in England, that you can probably get a hand, get a hand on that manual, where it sets up a lot of interesting. It sets up a lot of interesting experiments for teaching, teaching, observation and scientific method through cooking. I happen to think that a lot of what they said is wrong in terms of like the conclusions they drew from their experiments. But in general, I am a rather curmudgeonly hard to get along with individual and so I tend, I tend to disagree with almost everything that almost everybody does, including myself. So I would take a look at Heston Blumenthal's kitchen science syllabus, a three year old cooking issues There's not a syllabus for kids, although thanks for the plugs does. But oh, by the way, yesterday, we so also look at what Harvard does, because even though what Harvard does is aimed at college, kids, they do some interesting experiments, and they have OpenCourseWare. Online. Are you doing that again this year? I am doing that again this year, but we're not doing the first one. We're doing the second lecture this year, which I don't even know what that means. But yeah, and you know, anyone on the chat room, and I can think more about what would be a good, a good set of things. Because, you know, I like when I do I do more demos for kids. And so usually when it's gonna be extracurricular, you want to do more hands on? And then the question is, you're teaching more of the science of it, which is what I've normally had to do, or are you teaching more just like the basics of cooking, if you're teaching the basics of cooking? You know, I would also look at Cato kind of what places like the Sei. Now the ICC does in their kind of law techniques class. It's kind of like the basic core competency of what they're what you need to teach people to cook because I think they did a good job and they've been doing it for like decades and decades. But these are all you know, kind of curricula that you can look at online and get a handle on what you think what Alright, so, yesterday, I was on, tape me for an episode of the burger show, Chef Alvin, so he had to do the science of burgers. Which, you know, I may or may not disagree. I had the bait. We'll talk about it later. We'll talk about it later. If you want to know about the science of burgers and what we talked about on I can't really reveal too much because the episode is not available yet. But hit us back, we'll talk more cooking issues.