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,

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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. Their flowers and whole grains have the highest quality and are minimally processed at their stone mill in Oregon. Visit Bob's Red mill.com to shop their huge range of products. Use the code cooking 25 for 25% off your order

Hello and welcome to the Dave Arnold cookies is coming to you on a network really frequently today. From burgers pizzeria in Bushwick. Yeah, yeah, yeah. joined as usual. By Miss Darcy, the hammer Lopez. And David booth.

What up? So we got to take a break. A lot. We're back and special

guest. Paul Adams from what do you think you're the grand vizier of online cooking

Baron? Yeah, not online.

All All. All. Cook's Illustrated notes illustrated all of it. Not the online. Right. You're the editor of the whole thing. Besides editor, science editor of the magazine. Yes. Nice. And online.

And online. Oh, yes. Oh, so So if TV also

cool if there is content, and there is science involved? You are the editor of this? Yes. He's the guy. Yeah. All right, the one and only now you have that Prince song going through my head, but he wasn't Prince at the time. He was that squiggle shape. When that song came out, my name is Prince song. I'm funky. You know that song? But actually he says my name is Prince. But wasn't that on the album? Where his name in fact was not prints. Or his name was symbol. Yeah. Yeah. Where his name was the artist formerly known as? I believe that that was a discrepancy. I believe that was the first album where that happened. Dave

Are you trying to sell you just outsmarted prints?

I would never. I would never ever say that. I used to sing that song to myself in German. How does it go? I don't remember. You remember?

Yeah, you do. I think it's a lie.

I people read through people I have lied to you. I do. I do in fact remember it

well, then let's go Yeah.

No, no, no, no No, no, no, no, no, no, no, I'm gonna do it. Yeah. For last me. Didn't injure me. Where he says hurt me. Hurt me. That's

just not sexy enough or

sexy? Funky. I don't know I've made it up. I would. I would always just say focus. Yeah. Focus on Hey, guys up green stare it soon I'd say for me,

my friend is in Berlin. This weekend she's staying at penzion funk.

Oh, nice. I like that. Well Funk You know, like that. Forget what that means has something to do with telecommunications, right?

No, it means funk. No, it's

also I forget whether it I never remember these the I can't remember anymore. Whether I can't tell whether I'm supposed to use a me who are a mirror anymore. You know, I know. It's been like so. Did you do German back in the day, Paul? Yep. Yeah, a little bit. You can't remember that stuff. Right? Because the great thing about German A great thing about learning German is is it's fundamentally completely rule based. So for a rule based person, such as myself, it's incredibly easy to learn. also incredibly easy to forget

your rule base person. I mean, there's in time a rule.

Time is not on my side. No, it is not. But the the what happened to me today was I was going to be my normal amount late. And the subway was like, hey, you know what? Why don't we just not stop at Flushing? Which is the stop that I get off here. So you're blaming it on the subway. blaming it on the rain? Actually. There's no rain. There's no rain. Yeah, his It's all my fault. I mean, that's the thing. It's all my fault. But that's all

I wanted to hear. Yeah. You know, thank you. You're grown up now

how I messed up, but yes. Or like, you know what miscalculations I made at the end of the day. It's all my fault. Interesting fact, Paul. Anastasiia. I'm sure does not care. And I don't know Dave, whether you care, you have to tell me. But when I was a kid, I am one of the last generation that grew up with red pistachio nuts. Do either of you guys remember red pistachio nuts? Oh, no.

I remember the bags of them. But we didn't buy them. Yay. Okay.

So like they were phasing out. You know, Paul clearly remembers and Dave does not so in the 70s and mid 80s. Right. When you bought pistachio nuts, they were red. I'm not talking like, like, rosy I mean, completely. So dyed red with red food coloring. Like so much so that and I used to me pistachios, let's face it. Pistachios are the best nut to like in terms of like flavor. I mean, Pistachios are good. And like we can have an argument so they're great. Pistachios are great, right? You see, they have a good taste. They taste like pistachios, which is a when you don't I mean, but conversely, a bad pistachio one that's been tripled or moldy or has it sweet aflatoxin on it is like one of the worst things you can put in your mouth like one of those shrivel pistachios when you get one in your mouth is like a horror show. Right? So it's like shrivel nuts

in your mouth. never good. Whoa, family show. What are you talking about? Why did they die?

That's where I'm getting to. So this dye also was not very high quality dye. Paul, if you remember, it was like it would come off on your hand.

Depends on what you look for in a dye. I look for it these days. You wanted them to come off in your hands. Really? Yeah.

I mean, my hands were like half the thrill of eating pistachios. My hands and face were perpetually stained red because also, I'm too lazy to pick them apart with my hands. So I grabbed it with my hand, place it on my tooth, rip it open, spit the other show out suck did not go. So I was read all over. I was like, Oh my God. I was like Anastasia Lopez was the time we got fmdc blue number, whatever it was dye. And I told her not to touch it. And I came back from lunch and her entire face was blue. Like she was freaking violet Beauregard. From Willy Wonka. It was amazing. But so like I used to wish I had

touched and I said I didn't.

Yeah, like that's also like my that was my favorite part of the Modernist Cuisine. The original book was the story. They talked about that yeah, remember that, Paul? No, no. So the best part of the book is the best part of the book. And so what happens is, is they're recounting a story of that naval doctor did where they got everyone on the submarine to come in for a checkup ostensibly of their posterior portions right to I don't know what they were like what they lied and said they were testing for really all they were doing is swabbing the sailors butts with phosphorescent dye. They then waited like a day or two and then went around their, their buttholes Yeah, with phosphorus and dye, they then went around the sub with a with a light with a black light, and we're looking for the phosphor, hence the entire inside of the submarine. Like lit up like free. I like when I read that. I was like, oh, people, they gross. By the way. It's not sailors, it's people. You know what I mean? Like, so like, everyone assumes Oh, no. This is the classic Anastasia mistake. She's like, my germs are okay. It's everyone else's germs that are no good and everyone thinks that's like prisoner's dilemma. have germs and so the entire inside of the submarine is completely coated with with poop phosphors which is an amazing I mean clearly the best. Clearly that's the only takeaway from all of Modernist Cuisine that the stocks that I had was poop on the submarine. Alright, so we got to take a quick break. Got to finish mustaches. So, pistachios were always dyed red. And here's what happened. I read about it so pistachios that we used to get were from Iran. That's where the majority of the pistachios were grown. They were imported into the United States and the traditional harvesting method to get pistachio nuts in, in Iran left blemishes on like stain literal stains on the outside shells of the nuts. And so because Americans in the 70s I guess before or maybe even Iranian consumers, I don't know. Didn't want to buy nuts that look stained probably with human fingerprints or something else are equally horrible to go back to the poop story. Blood they stain them bright red because the bright red apparently covered up all the stains and it was all good. So enter when the revolution happened in Iran, they took the hostages there's an embargo on Iranian nuts. And for a while Californians were dying than like the Iranians did. However, the methods of harvesting used in California do not cause stains on the nets. And so everyone was like, we don't need the dieties nuts no more. And that's why pistachio nuts aren't read any longer. All right, we'll take a break. Come back with more Confucius.

Stassi it's time for our Bob's Red no moment where I put your cookie improvisational skills to the test. This week. Secret ingredient is all purpose flour, meaning it has all purposes any purpose. You want to clean your car. All purpose flour, the Stasi. Yeah, tell us what you'd make. I would make chicken piccata let's that's what you call out AP flour for I would have

no other use for AP flour in my house other than putting it on chicken.

You wait, I'm gonna get this straight. Yeah, you literally have no reason to have flour in your house. Other than Yeah, so you're not like that. Not only are you not going to bake with it, right but, but the only thing that you ever put a coating on before you fry up is chicken. Yes. And not even like like fake saltimbocca like cuz I love a chicken. Do you ever make the fake chicken saltimbocca? You know saltimbocca alla Romana, right, the veal cutlet with the Bushido and their sage. It's called salty Boca because you remember your time because what? Something in the mouth, it jumps in the mouth. Thanks to Bob's Red Mill for supporting cooking issues, visit Bob's Red mill.com to shop their huge range of products. Use the code cooking 25 for 25% off your order. That's cooking nospace the number two the number five Alright, so more on this or painful so more on this Miss dassia No idea. The stars. Oh, yeah, we edited it out half of the diatribe where we're yelling at each other. But well,

I mean, then if I didn't, the ad would be longer than the show. Especially with your arrival times.

Oh, times. Time. Well, no, you showed up early. Well, I don't know when you

show I meant like just Dave over the course of forever. Reagan his

stain on a stickman you know what I mean? Like, you know, you live here over a river anyway, my point is that the so that means I don't mean No, no, that means we literally have to travel over a river to make it here. Yeah. Anyway, so like, like over the river and through the freakin woods. Anyway, point being that Anastasia one of the things and Stassi I don't think you've played this ad yet. But one of the things that Stassi was supposed to do for Bob's Red Mill was Faro. And I made it holistic and I pronounced it Ferro to bother Anastasia. Even though I know it's pronounced Farah just does to take her

Is it because I keep hearing both as far as far as alright anyway, but like,

like when you use a foreign ingredient that's not really fully, like Americanized, yet you use the original pronunciation until proven otherwise. Anyway, so say leeches Raven said, No, come on. Anyway. Oh, so as soon as that oh, hey, che Ma. So like, Mr. Garcia comes in and pretends to have cook something with Farah like I had done all these recipes like I was supposed to. She comes in and her pretend recipe was the worst pretend recipe and I made on Earth. She made a different one. So she takes she takes there's a photo we can prove it. She can tweet it out of what she made with Faro. She chooses my two least favorite things. Chunks. huge chunks of Georgia hacked up eggplant, which I love eggplant. No, they were the mini ones. Okay, all right. That's more of a win and some are freaking squash. Like just chunks of summer freaking squash and Faro and I guarantee you and fridge cheese and grow those I like them. Yeah, I like it has a whole category fridge cheese

it's like the cheese it's been sitting in your fridge for a month

it's when it went in as let's say it went in as let's say cam and bear and then just becomes fried cheese. Yeah. How to how to taste? And turns out you should spend some time thinking about what you cook Oh Go figure. Oh, also Paul brought something I think Paul brought who brought this? This stuff they found it you found it I

took that from the studio bar.

All right. So as to things that he's here. I thought Paul was specifically pushing nothing. Alright, Paul, what are you promoting?

I'm not promoting it, but I've been investigating di hydro Marisa 10

more. Oh, yeah, me too. Oh, yeah. All right. I'm just getting sorry.

Basically inspired by Dave opening his exciting new bar. I went there and there's an interesting cocktail menu and I wanted to try all of it. But beverage alcohol has an intoxicating effect which prevents you from having as many cocktails as you would otherwise want. Whoa, what

Wait I'm just messing with you. Alright, good. Alright, so a give the name of the compound again so people can get their fingers back on the Google get your finger on the Google key right now.

Di hydro myricetin di ah

like to Hydros YDR Oh, well di hydro they can get di hydro to well, Maurice like like Maury. Hm. Is this slang? But more II spelled like, spelt like Maurice. Now

myricetin spelled like myrcene M

Why are like named after the plant family?

Yeah. Si t. I can't spell on the air for some reason. Hey, where do they get this crap?

Yeah, di internet.

No, no. Okay. Where did the internet get it from Amazon. Where did the Amazon Amazon jungle Amazon visa Bezos, the icon we call them Bezos. I don't care how he's supposed to be pronounced. He's Bezos, Apple

opsis grossa something plant or Hovi Nia dulcis it's from traditional Chinese medicine. Is it hangover cure, but recently, the West has started investigating the active ingredient which is called di hydro more recent,

but it's a legit old school TCM thing. Yeah. Okay. And on the on the street, the kids are calling it what

DHS?

DHS? Is it is it gra s to throw another acronym into it or no? generally regarded as safe by the US Pharmacopoeia.

Only by default, I don't think it's been

weighed so that we're allowed to play Dave, we're allowed to rip on on Mary Poppins. Like, yeah, like Darth Darth Disney. Darth Disney is okay with us and we can't play any songs. Anyway, all right. Don't worry about it. All right. Don't worry about it. Don't worry about talk to legal. Alright, so go ahead. So so we get

this stuff. So I purchased a jar of capsules of diagonals.

I can't serve it at the bar because it's not generally regarded as safe right.

I was suggesting that you should have surreptitious touts coming up to customers giving it to them so they can order more drinks, rabbit Masha deny

my point. My point is, is that as a as a theoretically responsible person, I cannot serve it to a guest because it is not on the list of ingredients is generally regarded as safe by the United States of America. True.

I don't know if it's on the list. Okay. So go ahead.

So your tests what has happened?

So I decided to try this stuff for the first time and I had a couple of capsules of it. And I went to how foreign events existing conditions 30 minutes in advance, okay. And I had like eight cocktails.

Who is your bartender? I have to talk to them about this.

I don't remember a thing. Was there a bartender? No, I just asked you.

Yeah, that was self serve night observed to me

and I was

yeah, you will. Miss dasya Miss das he was like, the more drunk other people get as long as they get more sullen and silent, the better they appear to her. So like the Stasi, there's nothing that Stasi loves more than a silent sellin drunk, because she can just sit there next to them without interacting and they'll slowly sag into themselves like a persimmon. Slowly, slowly bleeding and dehydrating into its own flesh. And that is her favorite dinner date. True or False? Oh, come on. So okay, so you had eight cocktails and what was the what was your

other ways? Okay. It was the equivalent of having maybe four cocktails without dihydrate Marie

and they weren't like you didn't order only step backs or not. Now I didn't have

a single non alcoholic. Alcoholic cocktail. Water.

Yeah, so sparkling. For those of you that are wondering, this is not some sort of We don't serve miniature cocktails at existing conditions. We, it's as we say, in general, you get the full two ounce pool. Right? We have some lower alcoholic drinks and we have a lot of cocktails. Yeah. Yeah. All right. So your your first test is you say a success,

a mixed success. Ethanol has sort of a complicated way of intoxicating you, involving various different neurotransmitters and it felt like some of that was inhibited by the diagram or ISA tenant. Some of it was not

how, how was the morning inhibited?

The morning was fine, but my mornings are unpredictable. i There's no reliable link between drinking and feeling hungover for me. Sometimes I really do and sometimes I really don't.

So we need to find someone. Anyone out there. I mean, I can't suggest that you do this test. Because again, I haven't done the research Paul has he can suggest that

you do it. But they definitely studied it on rats. And what happened to the rats, they died. It works great on rats in rats to test drunkenness. In rats, there's a property called L O R R, which is the lack of righting reflex, where you get the rat drunk and you turn it upside down. And you see if it can turn itself upright again.

And so a drunk rat that's

a technical term for effing with a rat. Yes.

And rat drummer has it in dramatically reduces the lack of righting reflex in a rat. And what we

need here is we need someone need like a regular person. Yeah, someone who someone who doesn't have some kind of altar. But do you normally get hangovers? Dave?

Do I get them? Yeah. Oh my god. Yeah. All right. So yeah, I'm in my 30s

Well, it's so come to the come to the bar. But I can't provide you with the

drink for free. Yeah.

You're fucking David. Oh, bleep that out. Sorry. Sorry. You're David the booth will spot you for your cocktails.

Yeah, but

Okay, moving on to Paul. Second thing. All right. What?

Is this my thing? Yeah, well, we

came up with it together.

But yeah, the problem okay,

but hurry, because I gotta answer one question to the problem

is no, I'm not gonna present the problem because it needs Oh, my goodness. Say what? And I did this, okay.

Four minutes.

When you go to existing conditions. Beyond the amazing and highly intoxicating cocktails, there's also Dave Arnold milling around. And if you have any questions, he's right there. And he will tell you the answers to all your questions. And this is sort of profit opportunity that needs to be exploited. So I think Dave should set up a little consultation booth in the back

mean, like Lucy's lemonade. That's exactly what it's

15 minutes with Dave and $100. You get a free cocktail to drink during your 15 minutes with Dave, and you can write it off. If he's helping you with your food and drink business.

I will only quote Lucy during the entire time you have panta phobia. I will always call people Chuck, no matter what their name is. Yes. You know what I mean? Do you think that's a good idea? I don't know, man. It's like we've spent our lives giving people information for free. So I always at the time, was speaking of

other tapes under monetized and when you should be entertaining customers in your bar,

but that is the entertainment asking me some dumb. ask me some questions. So check this out. Entertainment

is when you sing in German. Oh, yeah.

So it's always so check this out. This is like one of my better, better like podcast ramifications that happened. There was a couple in New York City yesterday last night. I'm on the phone and witness dasya Anastasia and I are having one of our many many intensely unpleasant conversations with our contacts is pretty unpleasant our contacts over in Shenzhen and China with with our factory stuff. And someone literally hears me yell on the phone. You know, dammit, that's the most ridiculous thing. Like just like going off on the phone, as they're walking past had no idea where existing conditions was and says, I know that voice comes into the bar as a good time. That's a win. I know that

siren call? Yeah,

yeah. All right. Let's do a question real quick. Real quick, very quickly, I should say. Yeah, I'm trying to teach my kids property on proper grammar. Alright, greetings cooking issues crew from my stuffy condo in New Westminster, British Columbia, Canada near Vancouver. I'm a longtime listener first time email or just finished fully catching up on all 300 and some episodes. Oh my god.

It's brutal. Yeah.

It's like it's like,

by the way real quick interjection I listened to the very first episode of Cooking issues. The other day and it is like night and day. What have you you just open like so NPR like low key professional and like, it's just it sounds like a completely different Dave, what's better? Go on.

He's like the NPR yell one time like two or three years ago. We said should we do more? Welcome to cooking?

No, no, no, that's a hard No.

Yeah. All right. Yes. All right. Not sure what I'm going to listen to while I get my house cleaning done toying with going back and starting over from episode one. No. This is what I told. So anyway, whatever. This is why I tell DAX all time find new things. Life is too short, find new things. Anyways, my friends and I travel to the Oregon Coast every year and we traditionally make a cheese fondue ready to Anastasia? She's fun. Do you like cheese fondue? I will say this also. Well, the person who called me with the koji question, we don't have an answer yet. Set your alarm for 1pm est this dossier like ordering shoes on Zappos, they're like where's there's no one at the address to pick up your shoes. You're literally going to go and I need you for fun do Anastasia you're the fondue lady. Oh, Jesus. So much for not taking calls on the air. So Paul, you'll have to stand in for Anastasia. Do your best mean I love fondue. All right.

I hate fonder. All right.

No, she loves fondue because Swiss. She likes Swiss things. She likes Swiss things, huh? Good to know, hits biscuits loves Swiss things. We also do this during the Super Bowl. So I guess it's a twice per year event. So as long as you get my question by the end of January, we're in good shape. While we're making fun to this time, I realized that we didn't have any cornstarch which is what most slash all the online recipes call for. So I subbed in flour. None of the recipes I found even the serious eats one explain why cornstarch is generally used instead of flour. I did a cursory search online to found a lot of conflicting opinions and people listing the properties of each thickener without really applying it to this scenario, cheese fondue. Melting shredded cheese. It's tossed with the starch into a high acidity added wine situation you wouldn't call it so far, Paul. Yes. Okay. I found it difficult to get the flowers subbed fondue to get the right consistency. It was quite thick, which is unusual. Usually you have to use more flour because it's got less thickener in it because it's got all that extra garbage. Ash and protein or, I mean I've heard different ratios, but it's anyway it's not one to one anyway. It was quite thick and the cheese wasn't blending nicely with the reduced wine. I eventually got into the consistency where dipping was possible, but it didn't have the same velvety texture it had in the past and seem perpetually on the verge of breaking. I did cook the wine down and added the cheese gradually over 2030 minutes on low heat. I use slightly more flour that was called for in the cornstarch. There you go. That's proper. Maybe add too much? Probably not. Any thoughts on why cornstarch is the preferred starch here or is or is it could other starches be used. Thanks for pumping out an entertaining show. My house will be dirtier without your podcast. Also, if you guys are still keeping tabs on the demographic stats, I'm a 32 year old female who hides all kitchen tech purchases from my disapproving husband. All right, that's I'm talking about this from Dana. Pronounced Dana not dinner. Anyway. So okay, so I the the short answer is flowers should work. I don't know the main differences between flowers. For instance, wheat starch is a form of purified flour. So the main difference between regular flour and a pure starch is simply the fact that starch is pure starch and flour has other things in it, like protein, Ash, things like that. So any certain starches will perform differently. Cornstarch has a lot of things going for it corn starch is extremely neutral in flavor. Corn Starch is extremely cheap. Corn starch doesn't clump as badly as some other starches, so it's easy to toss the shredded cheese or the cheese cubes and cornstarch to keep them separated while they're melting. Then as they melt out, the cornstarch will functionalized rather quickly and you get a nice fondue also cornstarch because it doesn't have a lot of other stuff in it is relatively clear. So it's not going to cast a haze over your over your fondue that you might get if you're using flour because flour has much more of an opacifying effect because it doesn't it doesn't fully you know once the starch gelatinous is there's still stuff that's not dissolved that's in AP flour now, other starches are great and can be used even smaller quantities for instance errors starch arrow starch works well in fondue. I haven't tested a lot of other starches I'd be worried about some starches, things like potatoes swelled tremendously, so maybe it'll make it too thick. I don't know. I've never used potato starch and fondue. I think a lot of the flour like this are the arguments about flour go all the way back to Escoffier so it's coffee a wrote in his famous Will you remember what it's called the his book is called Paul. I forget anyway, so it's golf EA wrote that in the future, we will not have to use flour for thickening because we're going to have all of these kinds of purified starches and So he was very pressured in that way. And his theory was is that when you're adding flour to something that's going to be cooked. So you either want to cook it for a half of an hour to get rid of the raw flour taste, I'm making air quotes in my hand here. This is his his words, not mine, or you want to add it at the very last minute in the form of a Burma knee, which is where you mold butter and flour together into like lumps, and you throw those lumps in to provide a quick thickening right as it comes up to the boil. But Escoffier was very much opposed to any kind of cooking between just bringing it to the boil and cooking it for like half hour 45 minutes to cook out the flour taste, if you read through recipes where people are making room, which is not the same as fondue, but if you're bashing ml recipes, things like this, all of the old school recipes will advise relatively long, slow cook times of the flour, presumably to get rid of that flour taste that they say I have not necessarily fully experienced what they mean by this flower taste. But it's also possible that the non dissolved non starch stuff was giving you some textural issues in your fondue. Any thoughts on this poll?

That makes a lot of sense, Dave. All right.

Just so you know, like cheese fondue. And like, do you make it ever? Or do you like it? You prefer other Swiss people to make it for you?

I prefer to have lots of people Yeah, around, but you don't make a one.

But you don't ever make it. You have other people make it for you? Yeah. Where do you get it? Other people, other people,

other people's home?

Other people sell them? On do parlor in New York. There used to be a bunch. Yeah, but well, so back on there. So like the modern way too. So like, obviously, when you're making a fondue, you wanted to get the right consistency. You also I mean, the traditional fondue is about using a cheese that melts quite well. So like you know a lot of fondue is traditional, you're using some form of Greek air like Conte like thing, right? You need the right balance of age and fat and everything together so that they melt together properly. The wine is there because you need like a certain amount of acidity to get to, you know to multiply properly. But the key thing, if you want the no fail and you don't mind using new technology, the older I get, the more I am not interested in riding the edge of failure on a constant basis. Right. So it's like already the stuff that I do like I'm on the edge of failure all the time. So why would I you know, leave myself to the vagaries of how the cheese happens to be today, or how my burner happens to be today about whether or not I'm going to end up with a gluey mass or not right? Or what is the exact acid amount that's in my wine because too much acids bad, too little essence bad, right? You need to get the right pH, everything has to be right. So I would highly recommend that you cheat and you just add to your fun do what the chef says people in the Modernist Cuisine people do they add what they call melting salt. So sodium citrate, sodium hexametaphosphate. This is going to give you a big insurance policy to prevent against graininess in your fondue. Likewise, you know if you're going to make the fondue of the Americas, which is queso, right? If you're making case okay, so typically doesn't require us more cheese doesn't require thickeners. You don't add too much milk or cream to your case. So it doesn't require any thickener at all. But no matter what cheese you're using, you should use you know some sort of American style government style cheese. Add some Velveeta to it because it comes with enough emulsifying salts and ability to emulsify a tractor trailer of queso so like you can do several pounds of you know regular government cheese or American cheese and a little bit of Velveeta which is much more expensive and Rotel and get yourself I mean, that's the fondue that I make on the regular especially for Super Bowl. Everybody. Everybody likes casings. I gotta wrap it up. Wait, you're saying you don't like case? Oh, Dave.

I like so but we gotta wrap it up. Alright, guys,

I'll give you this on the way out ready for this. So yesterday Roco.

Actually, were let me just say I gotta give a quick shout out to an Robertson, who was the person who put me on to the first episode of Cooking issues and also contributed to the station. So thank you.

Thanks. Thank you. So on the way out, check this yesterday. Just ask you, you have your food handlers license. Now, you should go get it just in case, you don't want to because that will be

the last one here. And I don't want that to be like I do everything else. It's good for life.

Doing anyway, I went up to take the test yesterday, and to do it online. You know, you take the classes online, and then you have to go in person to take the test. Okay, so first of all, I was gonna go on a rant, but you don't have time about how wrong the rules are, how incredibly wrong the rules are. So I'll save that anger for later. So I'm up there and it takes forever to take this freaking test. Right? So it's like the test itself. 10 minutes, you know, I mean, like maybe 15 Right. 50 questions multiple choice by Max. So if you're good at standardized tests, you're in you're out. And you know that's what I am good at in life is standardized tests. You know, everyone, okay, anyway, so I show up. I sit in the in the back Get the room. And unfortunately, you have to register by row. So I'm waiting 45 minutes where you're not allowed to use your cell phone to do anything just to get the test into my hot sweaty hands. Right? It's raining. So I have my raincoat, my hat, whatever nightmare. So I finally I get the test. I rip through it, I run up, they go to grade it. And she's like, wrong, wrong, wrong. Wrong.

I was like, Whoa,

I was like, you must have aligned the answer key wrong. She's like, Nope, I'm like, Listen, this is you not me. Like I look at it. And I'm like, you're using the wrong answer key. So here's how she was using the wrong answer key. She goes pretty confident, huh? I'm like, we Yeah, I mean, this is what I do. Like, there's nothing else in life that I'm confident about other than my ability to take your standardized test for school. Like here I am like, oh my god, I have to go on the air tomorrow.

Food school person to derail you like that.

Anyway, back next week with cooking issues.

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