Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming, and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

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

I'm HR NS communications director Kat Johnson with a preview of the next episode of meat and three our weekly food news roundup, we're fresh off our trip to slow food nations in Denver, a festival that brought together advocates to discuss the future of food. And this week we're bringing you a special episode inspired by the new equity inclusion and justice manifesto released by slow food USA

before we're gonna solve food security, we need to say these people have a right to good healthful food. But we have to do that in a way that kind of insulates this system from the vagaries of the market. Because when you're at a table with somebody, you recognize their humanity and when somebody cooks for you and serves you food in a way they're saying they care about your survival.

How can we put things into our own hands and have the people of Puerto Rico gain real access to healthy local foods?

Listen to meat and three this week for our highlights from Slow Food nations available on Apple podcast Stitcher, Spotify or wherever you get your podcasts.

Hello, and welcome to cooking issues. This is Dave Arnold. Coming to you live on the heritage Radio Network every Tuesday from roughly 12 to 45 from Virtus pizzeria in Bushwick. joined as usual with Anastasia hammer Lopez at Winston's good yeah, got David in the booth. Good. Yeah. Good. Good. Yeah. Calling all of your questions to 718-497-2128 That's 718-497-2128 starts here. I am decidedly getting old. Yeah. So like I mean, like you know, you know, age ain't just a number. I was on bike today. I was biking across the bridge on bike on bike I was biking across the bridge is hot and nasty outside. I'm wearing of course all black because I'm going to the bar after this center uniform is all black. I'm going over the Williamsburg Bridge. The wind blowing in my face. That's good at least. Well, no, it's like pushing me HoloLens hot when trying to stop me acting as an air brake. And I said to myself, You know what? I could use an extra gear on my bike. Because I only have the one gear on my bike. And I was like, you know who needs who needs more gears? What do you what's wrong with you that you can make it over the bridge with your puny legs and go over the bridge? I was like, You know what, I don't have anything to prove. I could use another gear on this day.

I'm gonna get on now.

Now there are requirements that will require me doing something else Doing something

like dropping it off at a shop?

Oh, dropping off a shop since when do I have anyone do anything

to do it? Yeah.

You know, last time, every time I have somebody do something for me, how does it end up?

Not the way you want it right? Wrong.

Here's the thing. I'm okay with like, I'm okay. I'm actually not okay. I'm really cheap business stuff. Who knows? But like, if I spent money, and like the stuff came back to me like better than I could do it, I'll be like, wow, you know what? That was worth it. But it's rare. It's so rare. The Stasi told me about like, when you spend money on other things for your business for positive flyer, how often are you like, that was money well spent? That person did an excellent job.

It's not the money. It's giving it to somebody to an employee to do and then you're like, Oh, my God, I gotta do it over again. Yeah, that's the thing.

Yeah. Well, but

what? Tell everybody how great my hospitality skills are.

So Stacia, by the way, existing conditions the bar has now been existing for this is our third week of existence. I took a couple hours off on Sunday.

Whoa, I don't deserve that. I did not do that for a while.

You You never left. I saw you leave the business. You were here when the business was open?

Yeah, no, but I didn't take time off. I was only here.

Okay, so I saw my son for two hours on Sunday, and I don't feel bad about it. Literally, it's the only hours that we have been open that I wasn't at the space. Yeah, like including prep. Okay, talking about my hospital. Okay, hey, less about me making fun of you and more about me. So like, everyone knows that. Mr. Garcia is hates people. Yeah. And is mean to people. Right, Dave?

I mean, yeah. From what I can say. Yeah.

I mean, I mean, what it means is no one's here an hour a week, though. So what I mean is, is that her only joy in life is to extract pain from others.

Well, that's usually you. So that's not really the full picture.

What do you mean extracting pain from me? Yeah. Well, it's just because she's around me more.

You know, and I'm only around you two together. So yeah.

Anyway, point being. That, you know, and I've worked with her many, many, many events, many, many events, where she is intensely was what's the word she's like, does not care but like actively does not care about the welfare of the people at the event? Right, actively doesn't give a crap whether you enjoy what she's doing or not really, beyond could care less about whether you like the cocktail or food or whatever, into active indifference, I would say, you know, bordering on smoldering hatred and hostility, yeah. Right. bordering on hostility, and this has been my experience over the past 10 years.

It's going to be 10 next month, and we're going to effing do something. Yeah. What

are you guys doing for your anniversary? We're

gonna go to the champagne lounge at the top of Rockefeller Center. Yeah. Oh, yeah.

You got guys gonna go for dinner and dancing? No.

Yeah, no, it's not gonna happen. Anyway. So point being that I was like, Nastasia is terrible at service because in general, she is right. Also terrible at being a judge whether she's going to be good at something. But Estancia after going to friends and family was like, there's no way they're going to pull out of this in two days. Because this is so true. This is such a poop pause. Yeah,

they've stopped clicking the pen. But we did we

already went. Wow. Anyway, so it starts here. And it pains me to say this came in and did two shifts on the floor. And he did a good job. A great job. She did a good job. I was happy to have her there.

That's why just describe how did she do it?

First of all, she shows up day one she does there's a lot of things. I mean, look if we're gonna if you want me to be negative, because I clearly do. No, I just want to serve someone a cocktail to go. Oh, like getting rid of our liquor license. No, no,

no bottle cocktail, because we give wine, closed wine at our restaurant and you're not allowed to do. Yeah, we looked it up. We'll

talk about it. You're definitely not. You're not a wine store. And I am definitely not like on seamless. You can put your beer if you sell it and you open it and they buy it and they want to take it home and then it's in a closed container.

Yeah, no, she's saying it's not been opened. It's no you're

definitely not allowed to sell an unopened bottle of wine to somebody. You can sell you if you if they open the bottle and they want to take the rest home and they cork it and take it home. I think that's fine. But you're up there. roles, you're definitely not aligned store

it seems backwards want a beer with your order you can be put it. I don't know how

seamless does like the illegal crap that they do. Like but that, like think about it this way. Are you a wine store? Can you have like just like a shelf of wines and someone walks in and says, Hey, I would like to buy wine from you and you say, okay, here is some wine to take to a party. No, you're not allowed to do that. That is what is illegal in the state of New York. You know what I mean? You can't do it. Anyway. I mean, I would love to do that. There's nothing I love more than to sell cocktails to people so that they could go drink them on other people's property, but I can't do it. I'm not allowed. What was the other thing that was hilarious. So she shows up, Dave, you'll appreciate this. She shows up in the you know, requisite black uniform. Yes. Dress. Dress is not the uniform though. Just black black dress. Yeah, no, not black dress, but I wore a black dress. I wore a black dress, but that's not the whatever. Anyway, it was like, I needed no pad.

To do what your mom was like, you know, 28 Memorize.

Whoa, whoa, whoa, whoa, whoa. So she's like, I need a no pad. We're like, fine. Okay, no pad. She's like, I'm gonna want both hands free. I'm going back to get a fanny pack.

Black Fanny bag

literally goes out. shows up. Where's the fanny pack? Wait, how

does the fanny pack substitute for the notebook?

No, she can put the notebook. I can carry more things. Oh, because you're wearing a dress, you know, pockets. Okay, I gotcha. Yeah,

yeah. And then the next day I wear pants and it was fine.

Crazy. All right. So also, have you ever noticed in stocks here that you do a good job on the things you care about in a restaurant? And then the other stuff falls by the wayside? It's not true of everything. Yeah, but what? And we see this at events all the time. It's like the things that like impact on on the guest experience you just don't think about, because you don't really think about them like to this day, three weeks later, they're still no signs on our bathrooms saying what the bathroom is. And so like 30 times a day. I'm like, the bathrooms down there. And listen to this. This is the exact language I use both of those doors or bathrooms. The one that is straight ahead is intentionally loud, and we don't know how to fix it. I think about that. How many times have I said to guess, hey, those three things that are unlabeled, which we could easily label? Yeah. Yeah, our bathrooms. And the furthest one has a speaker which is so loud as to be unpleasant,

probably in some way.

I mean, we could just shoot it. Like, I could just, I could just, I could just take a spike and run it straight through that freakin speaker and be done with it. You know what I mean? Like, just obliterate it. Just wipe that speaker off the face of the planet. Yeah. But yet, I don't. Because if I have 35 seconds, I'm gonna make more strawberry juice. You're gonna mean it's like, it's weird. And like the other one that one that I do care about is like, I looked at it. There's a table here. In front of us it Roberta's for top stuff that has an intense wobble to it. It's like super wobbly like the table in front of us. Every time this lady lifts her elbow, the table moves like an edge. And it makes me so angry to have tables wobble and yet the floor in our restaurant in our bar is so uneven that every table wobbles. And then when you fix it, if they move it like half of an inch it wobbles again. And do you know how it hurts me inside to see people with wobbly tables. So I tried to move to as many tripods as possible because everybody knows God invented the tripod so that it couldn't wobble tripods can't wobble. But what's the problem with a tripod? Anastasia?

I don't know what a tripod is.

You don't have a tripod is your a pod? A foot tripod? Three feet three foot? No, I know. Yeah. But what's the tripod table? A table that only has three supports on the ground. Okay, they're inherently stable, okay, like a tripod. Okay? Because you can't make a three legged thing wobble. Okay, so what's the problem is, is that on the side that has the one leg sticking out, if you lean on the corner hard, you'll flip the table. Right? So it is stable, but unstable on that side. So here's my ID ready for it. You ready? Ready? Okay, so you get a tripod table, and then off of that. So the two, the two sides of the of the bottom of the triangle are towards two corners. And then you have the centerpiece going off towards one side, right? So now you have a big tipping moment there on those two corners there on that one side and instead of saying he's here, I'm going steady, okay, okay. Now often That tripod. You have little outriggers that come out but don't touch the floor. They hover like an inch above the floor. Normally sucker won't tip at all. But then if someone's like, Yeah, I'm gonna get up and then they press on the side of the tail. It'll just move like, like a half of an inch until that outrigger hits the floor and then the tables like I got you drunk dieback.

You know what I mean? Yeah, somebody flipped the table.

Oh, not yet, because we didn't have tripod. We don't have many of many tripod tables because we're worried about some drunk person flipping the flipping the table. What do you think? Yeah, it's a good idea or someone out there. They make these things and Stasi called Auto levelers, garbage, garbage, whoever invented that thing and sold it to people should be taken like out behind the woodshed. Like, you know what I mean? It's like they, they just don't work.

The yesterday I was on the beach, and I was enjoying myself and then Booker calls me from work

my son Booker,

from work from work and you know, there's like five managers there. Needed Me. And

by the way, Booker refers to Anastasia Lopez as Roz for monsters. De Agastya papers, Mike was ASCII.

It's so hard to be angry when he says that it's so funny. So he calls me and he said, A man just said, You're irritating me, kid, a customer. And he said, it made me really sad. And I was like, It's okay. Old men are mean sometimes. All the

time. Yeah. All the time. Yeah, but what about my that makes me sad. I'll tell. I'll actually I won't tell Jen. That'll make her sad. Yeah.

So he never listens to the show. Of course. I can't imagine why

she would. I mean, she hasn't seen me in the past month, so maybe she would listen to it to remember that she has a husband but other than that,

the way she would want to remember you though, I would think, but I'm not being mean. No, I just mean in general. You're cooking issues presented.

There is no cooking issues. That's true. I'm like this all the time. Anyway, right. sighs

Yep.

Anyway, so my favorite Booker at work story is this one. The Stasi tells me that. First of all, it started to troll me. Makes Booker need to get to work at 8am to sell ice cream sandwiches on the street. Even though it guarantees I will never see anyone in my house. Oh, anyway, so like, so she has an out there selling ice cream sandwiches. And Gothamist wrote them up put a picture of them on the on the internet's which I thought was very nice. And then the Stasi standing next to him texting on her phone as she does like, for instance, I don't know on this radio show. And it's very moment at this very second. Actually. She's not right now. She's just sitting down. I think she's too tired from driving to text. Her her driving. She's too zoned out. But he goes, Hey, get away from me. You're hurting my business.

Like you know, you know it's

not I mean, yeah. All right.

Attaboy, here we go. On the bottom line.

Yeah. We have a question from Yvonne. He writes in and it goes, I'm a bartender working in London that will be stopping in New York on my way back from

tales. Oh, he's sitting in the restaurant right now. It's the guy in the orange shirt.

Yeah, he's like I've met Dave meet meeting me different times in London. ibraaz. Wonder if it's possible to take cooking issues while it's being made. He's right there. I'm waving to him as I'm speaking to him, but he doesn't know.

No, he's on the they're listening live.

Oh, how do they do that?

I imagine I see headphones in their ears.

Oh, it's an experience I would very much value enjoy. I don't know if David Anastasia Lau this. About what I think I won't be here in here or out there. I don't know. Anyway, my point being that they brought me some very nice toffee. He remembers that I like top you like toffee stars. Like English toffee. The hard stuff. You don't have enough of me. It's a delicious candy. Why don't we sell that stuff here?

I don't know. Because we have the Werther's Originals.

There is not the same. Werther's Original is like not even close to a real English toffee people. Any British style folk out there. Why don't we have just like oodles and oodles of traditional British toffee you don't talk about Dave. Nope. Oh my god. Do you like caramels craft caramels. Do you like them? Yeah, sure. Okay. Imagine if they tasted better and were much harder. Would you like that? Yeah, sure. You guys are the worst. Seriously. Okay, the meatball fly. Oh, so when writing about the meatball flyer This is Ken meatball fly reminds me of when I was in Brooklyn College in the late 60s and early 70s. There were two barber shops across the street from each other not far from college. Each charge a buck and a quarter for a haircut. For no reason. One put up a sign say haircuts 115 shortly the Other signs had haircuts at 110. Down Down, down, down to 60 cents on the other side other haircut sign put up back to a buck 25 and said we repair 60 cent haircuts like that. Can I tell you at finance story real quick? Okay. For those of you that don't know this, I used to be fascinated with the history of robber barons in New York financial robber barons in New York in the 1800s. Real Wild West time here, when it was even easier than it is today to pay off politicians

we've already gone. Can you tell your story about

Uncle diamond after this? Which Which story about the bank?

The bank the money?

Oh, I didn't I tell it on air before. Now, I wish to get to some cookies look up that. You said you sent me the old questions and you didn't. I don't have the old questions on this. I don't have my iPads you look at the old questions, and we'll deal with those in a second. But to finish, there's a guy named Jay Gould and Diamond Jim Fisk, who bought the Erie railroad in the 1800s and it was a competitor to Commodore Vanderbilt railroad commoner Vanderbilt's railroad eventually became the railroad that comes in and out of Grand Central Station that we use today as Metro North, among other things. So they were shipping cattle up the line in boxcars, and so they started to have a price war. They're like, hey, Commodore Vanderbilt, like, I'm going to run these sons of, you know, sons of guns out of business. I'm dropping the price of taking a you know, a load of cattle from like, I don't know what it was like 10 bucks to like eight bucks. Jay Gould comes back, you know, seven bucks, six bucks. Finally it goes down Vanderbilts like, I'm shipping ad cattle, any cattle on my railroad for $1 $1 a boxcar instantly, Jay Gould and Jim Fisk put their price back up to what it used to be. And Vanderbilts like these sons shoes are going to be out of business. In a week, I'm gonna take over the railroad. This is how monopolies are supposed to work. This is before monopolies were illegal. Turns out, Jay Gould had bought every head of cattle on one end of the line and shipped it for free and made a fortune off of Commodore Vanderbilt railroad. Boom, boom. And that, my friends, is how the robber barons used to do business. Of course, they also crushed a little piece.

Okay, tell the other story. which one your uncle diamond? Which one? The money in the bank with the ants? Do it it's good.

Okay. Okay, you got some cooking questions for them to read them. I will get ready to read it. Okay, so uncle doc crazy uncle diamond crazy uncle diamond. Never had a Social Security never never paid taxes in his life. Kind of had jobs. Was it kind of a strange kind of a, you know, old school like, Italian ladies man jewelry guy. Jewelry guy. So he used to do all of his work off the books, because of course, he didn't have a social security number and never pay taxes in his life. So we always lived on the fringes of American society in Boston, and he never had a bank account because in order to have a bank account, you needed to have a social security number, right? So he goes to he's my stepfather's uncle, he goes to the arts. His one was his history. The other two were cousins. These three arts never married anyone we call them the three, you know, made old made ons. They lived together until they died until they all died. And they were a classic old school like Italian unmarried like, you know, they used to cook me like a pound of bacon and then fry like a dozen eggs in that pound of bacon and make me eat it all like old school. Good stuff. And they go they go they're like they're like, he's like, Hey, aunties. I can't get a bank account. Take my money and put in the bank accounts as I can save it up and take a trip to Florida right? So he's like, given the money Money, Money money, all this money all this money putting in the bank account. Now the odds also never had a job. So they would constantly steal from Uncle diamonds safe deposit box, constantly steal from it, steal, steal, steal, until there was like nothing left and Uncle diamond safe deposit box. Of course, he doesn't know because it's not in his name. He can't go get the money. So one day, he thinks he has like 1000s of dollars in here. He's gonna go have some sort of like, you know, toward a floor in Florida. He's like, hey, a net. I'm gonna need to go to Florida. Can you go get me my money? And they're like, Oh my god. Oh my god. There's no more money left in the bank. Oh, geez. Oh, my God in the Medford Savings Bank. Right. God, God was looking on the onset that day. And right after uncle diamond requested his money that they had diligently stolen, right. There was for the first time in history, a bank robbery of the safe deposit boxes in the Medford Savings Bank and it was one of the biggest safe deposit hice of all times. Now. Here's the kicker. Here's the kicker. The way that the thieves did it is they they broke into the vault into the safe deposit vault, and they started taking the safe deposit boxes from the top, pulling them out dumping the con tents and dropping them on the floor. So everyone on the top half of the safe deposit boxes had everything taken. And everything on the bottom half of the safe deposit boxes on the floor. Right? All of their safe deposit boxes were safe because they were covered by the empty safe deposit boxes and they needed to get out of there. Right. So here's the funny part. Guess where uncle diamond safe deposit box was? On the bottom on the bottom, but he didn't know because he'd never visited. So the answer like, oh, saved, it's all gone. It's all gone. So that's how the odds were saved by the people that robbed the monthly savings bank. It's so good. It's good times. Like you only get that lucky once in your life. You know what I mean? All right. Give me some food quick.

Japanese knives. Did we do this one?

No. Okay, well, that's convenient. Since Korean is our sponsor.

wondering if you could break down recommendations on Japanese knives. I'm in Japan right now. And I'm overwhelmed by choices. What sort of style shapes do you use a higher carbon steel? are higher carbon steels worth the trouble? Thanks, Russ.

Okay. So when you're dealing with a, everything depends on what you mean by a Japanese knife. Right. So in general, they're mean, I haven't been current in a long time. But in general, there are, by the way Joel Delgado stopped by was life at the at the positioning anyway, there are three main styles that you want to contend with. I guess there are Japanese manufacturers who make traditional western style knives. But I'm just going to talk in general so you got your your western style knives, which is your Germans, your French style knives, which are both different from each other. Anyway, then you have your Japanese Western knives, which I find actually, like they're nice, they have very thin blades, I find them a little bit irritating because they're they don't have an even bevel on the bottom. Like typically, maybe they've changed some of the makers now. But typically, if you look at a German or French knife, both sides of the knife are beveled equally, right, so you have the angle that the main blade makes going down, which is very, very, very steep angle like very steep because they're thin, then at the very edge of the blade where you cut, it is a much, much shallower angle and that's the actual angle of the cutting edge. Now, if you were to cut the knife down the center and look at it right on in a German, or a French knife, both of those bevels on both sides are going to be the same ie the angle is the same, I find these to be easy to sharpen because you only ever have to remember and find one angle and your hand can easily just find that angle and do it time and time again because eventually it will sharpen to the angle that you choose. And depending on the quality of the steel right, you can sharpen at a steeper steeper angle and therefore have a sharper sharper edge. The danger of sharpening too steep obviously is that the the edge becomes so thin and brittle, that it breaks very quickly. And then you can get large chips in your blade and it becomes very problematic. Okay, better Steel's better and better Steel's make things better and better. So you can get thinner and thinner edges. In addition, old school Japanese knives right more on this in a second have different kinds of steel. So you can have a very, you can have one kind of steel making the the inside of the knife, which gives it kind of toughness. And you can have a harder steel on the outside which retains its edge better, right, whatever. So the in a Japanese Western knife, you have two different typically you have two different bevels. Right? And that's because they're a hybrid between a Japanese knife and a Western knife, I find that two different bevels to be intensely irritating and without any help. Because it just means I have to remember like, why would I want like 15% 15 to 15% of the bevel on one side and 85 on the other. They're also SPECT incredibly, an incredibly irritating way. So you have in a German or French knife, you just specify the sharpening angle, right? In a Japanese Western knife, you specify the ratio between the two and you almost never specify so the Dibble is 85% on one side and you very rarely specify what that angle is right you know 15 1718 degrees whatever your you're sharpening to anyway, so traditional Japanese and by the way, Japanese Western knives very varying quality but can be intensely awesome and most people I know rock Japanese Western knives they love them. I am the outlier in this and you can also sharpen a Japanese Western knife in the western style you can make it into an equal bevel so if you should so choose, because in general the knife blanks are symmetric. Japanese Western knives are also typically can be a hybrid between a French shape and more traditional Japanese shape. or you can get ones that are more traditionally shaped like a French knife with the, you know, the belly or German knife with the belly and traditional Japanese knives are much thicker. So the back of the knife is much, much thicker, much, much thicker, they're heavier, and they come down in a straight heavy line and then abruptly cut in at an angle like a chisel and are sharpened, basically 100% on one side of the knife, so they're sharpened like a chisel, I find that they are extremely sharp when they're done well. And they are extremely easy to sharpen. They are much easier to sharpen than a Japanese Western knife, and I find them much easier to touch up than a German or a French style knife. I love them. Now, that said, those kinds of knives require almost daily touch ups. So like if you're using a traditional Japanese knife, I touched it up before I use it every time I use it. Now do I touch up my Germans and my French every time I use it, no, I touch up my German and my French knives, maybe every third or fourth time that I use it. And it's true that it doesn't take me that long to touch up a German or French knife. But the Japanese knives traditional Japanese knives because of the single bevel, it's very easy to tell that you're at the correct angle and that you're touching it up properly. And it sharpens very quickly. And so you just take and you make the edge on the bevel and then you turn it around and just knock the burr off and the suckers like like razor sharp, I love them. Now, I have only ever owned the the regular kind of carbon steel, easy to stain knives of the traditional Japanese and I still like them. Because you think with a knife like this that you're intended to touch up every time you use it. They're not meant to be low maintenance knives. So to get one that stainless and to pretend that you're going to get good cutting quality out of it, if you're just going to put it in a drawer and leave it and abuse it and like not touch it up is not getting the most out of that kind of a knife. So it never bothered me that I didn't have any of the stainless or any of that stuff. I just got a very from core. And actually Dave going back to our sponsor, like they're like kind of entry level high quality. Because I didn't need all the bells and whistles or like the nicest, you know, the nicest handle or anything like that, or the nicest cya cover, I got their lowest level of high quality Japanese traditional knives. And I would go for Getty unagi because you will regret not having a Yanagi which is the long slicer getting long one. Like like why the hell would you want a short slicer? Because the entire point of a Japanese slicing knife and Nagi is that you take your cut in a single draw one draw one? Anyone anyone who sits there sighing at fish should be punished. I don't know what kind of punishment you would give tomatoes or tomato right and you don't like to see saw marks and your stuff right? The stars? Yeah, believe it or not, although she hates many things does not hate sushi is a connoisseur of sushi joints here in the city goes out to sushi joints. I think it's the only thing she and mark like to do together

I think Yeah. Yeah.

I mean, that's fair, right? Yeah. So like, if someone sat there if you saw, like the sushi chef, like, go back on their stroke with the you Nagi would mean you just get up and leave, right? You're like, what the hell's wrong with this person? No. Anyways, so long, right? Then I like a Deborah, I like it a lot. So that's the shorter one that it has like a like kind of like a big belly. It's like a fish butchering knife. I use it for a lot of stuff. I like it a lot. I get one of those. And if you have the extra money, it's nice to have a new Suba the vegetable knife which looks like a cleaver but it's not. That's the thing at some jack weed at the French Culinary Institute, pik took mine out of my kit out of our office, which was in a garbage room. It was a garbage room, took mine out of it, use it as a cleaver took the entire edge out of it. So it was like looked like it looked like the moon like like half moons taken out of my edge. Then put it back in my kit wet. So it was rusted and ruined. And if I ever find you I will embed that knife in your forehead. Like don't Why would anyone pick up somebody's knife? Especially a knife. They don't know how to use. You know what I mean? Do you just walk out to the street and be like, Oh baby, this is a Zip Car. I'll take it somewhere. No, you don't. Why would you pick up somebody's knife out of the kit? It's not like I left it on the counter. And was like oh this person doesn't care this look every kitchen. Listen, people who have kitchens, every kitchen should have an assortment assortment of beaters. Right. And like by the way when I say beater, I mean beater knives. Everyone should ask them beater knives lying around. And if you don't have a knife with you, if you're not like a cook who's brought their own knives or whatever, then you got to use the beaters. Right? And the cutting quality is what the cutting quality is. It's a beater knife. Nobody cares about it. That's why it's called a beater. Right? But don't pick up anyone's real freaking knife, right? Part of it is on new people. If you don't have beaters in your kitchen, somebody's gonna sneak into your kit and take your knife but don't ever break into somebody's kit. So evil bastard. Anyways.

Take a break. When we come back one thing

we don't let people in sit in on the studio randomly if they're in town is because heritage is a nonprofit, and we sell the studio time for a lot of money. Yeah,

I'd be sell ourselves.

I mean, I know that sounds good. That sounds if

you want to sit in the studio talk about or ask us about how much money talks

Wait, we've seen some sort of AC DC song, loving for the money. It's good song. Bad more cookie issues.

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I think I asked you this before is that the molecules on that? Yeah, yeah, of course. So some molecule Jackie molecules came to the

bar the other day. I like the way he says Japanese.

Speaking of which, you know, we use Correns wineglasses at the bar. Oh, that's lovely. Because the cocktail Kingdom does not make you gotta talk into the mic. Oh, really? Yeah, there you go. Alright, so stars What is your what is your color? Right? Oh, we have a caller on the mystic. Hey, how you doing?

I'm good. How are you? Good. Good. So listen, I want to make a flat lease or a crowd. Sure. And I wanted to see what your I don't know how well the blender modeling goes. Let me scale it up.

Okay. So the flat leaf is when we made the flat leaf. I can't remember whether I use acid OJ in that or whether I used actual sour orange juice in that we had

said you can do either in the book. Basically the book says you know, lime juice or pacified okay.

Yeah. So you definitely want the parsley want OJ so you can either do acid OJ or you can get sour oranges. at Booker and DAX. We put a variant of that on the menu called the parsley situation, which was with actual like Seville oranges, and which are sour and delicious, and they're not that bitter. And because the bartender's made me do it, they put a little bit of a green Tabasco in it, I think, was what they put into or some sort of green based hot sauce. Just FYI. Now, parsley is a relatively stable herb, so it will last with Blender modeling. The problem with parsley as opposed to other herbs and I've noticed this is by the way, there's a huge difference we've been noticing recently between muddling curly and flat leaf. So all of my original recipes are made with flat leaf, which even though people some people have always said that curly parsley tastes more than has more flavor than flat leaf, but in our experience of muddling nitrile muddling, we if you need to add more green, but you don't want more parsley flavor add curly because it adds less of that kind of like that bitter back that Parsley has, versus the flat leaf so all of my old recipes are written with flat leaf parsley in mind. The one problem with flat leaf parsley, even though it's a relatively robust herb and doesn't brown out or oxidize that quickly so can be blender modelled effectively. The problem with it is that it also settles out of solution much faster than let's say Thai basil does

or I noticed I made one over the weekend and I noticed that actually,

yeah. So you have to constantly resuspended so I have never done a test on whether the second time around it settles faster But mixed herbs, I don't know why parsley settles so much faster, maybe it's because the leaves are so much heavier. And I also don't know whether curly leaf settles less quickly than flat leaf does. These are all things that bear experimentation. But the current drink we have on the menu at existing conditions. nitrile model drink is with celery leaves, and parsley. And it does not settle out that fast, but it does brown rather quickly. I think the celery leaves must brown rather quickly, because that's sucker browns, I tried to keep one for an hour because we were making so many of them that it was becoming problematic for our bartenders. And I wasn't able to successfully keep it for two hours, I could probably keep it for like, you know, half hour or something like this. But parsley itself should be robust. Have you noticed whether we like shaking it? Does it make it better or no?

Well, I only made a couple I was just like doing a little bit of a testbed. So I made I only made two and I started didn't really a be it.

Yeah, well, what I'm saying is, is that like I would try to I would make to again, put them in a bottle, let it sit an hour, and then shake it and see whether if you shake the bottle before you pour it and shake it on ice. If it comes back, you know what I mean? Like if it comes back to where it is, or whether it's like kind of perma settled out. And the reason it could permit settle out is there could be something. There could be something with parsley that I don't know about. I mean, I doubt it. But there could be something with parsley. I don't know about where the leafs not only settle but re agglomerate. Right. So if they because Thai basil or the other Basil is don't settle as much. They don't ever touch each other as hard. Maybe they don't agglomerate. But if maybe if they were to settle on the bottom, they would turn into a puck that's harder to resuspend. I don't know. But yeah, I mean, it's shocking straight parsley. It's shocking how fast it settles out, like 10 minutes. You know what I mean?

Yeah, I mean, mine settled on the course of the time it took me to take to drink the drink, and I don't take that long to drink a drink. So

yeah, that's what I can't remember in the book, whether or not I added any auxilary herbs, but it helps to add auxilary herbs, I've also never added any sort of stabilizer to it to try to see whether or not I could stabilize parsley. In general. You know, I've kind of shied away from putting stabilizers in drinks. I did some tests years and years ago with making Xanthan syrups the idea being to try to like not a lot of Santa and a little bit of xanthan, right? Not so that it tastes naughty. But just to add a little more of the texturizing. Such they would hold air longer to try to prolong the life of a shake and drink. And I was, shall we say unsuccessful? Because what happens is, is the effect isn't very noticeable on the front end. But the last couple sips of the drink are clearly not as pleasant as they would have been had you not added the Xanthan to it. But it might help partially settling I don't know. He's