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 was brought to you by me cheese specialty cheese from Switzerland made with heart and passion. For more information visit me usa.com

You're listening to heritage Radio Network. Were a member supported food Radio Network broadcasting over 35 weekly shows live from Bushwick Brooklyn, join our hosts as they lead you through the world of craft brewing behind the scenes of the restaurant industry inside the battle over school food and beyond. Find us at Heritage radio network.org

This is Dave

alive on the network every Tuesday from getting real late now but you know till I got one o'clock from the birth pizzeria in Bushwick. joined as usual with Anastasia the hammer Lopez we got David booth How're you doing, Dave?

I'm just waiting patiently.

Guess Oh, not so patiently as it turns out.

Today's program was brought to you by me cheese specialty cheese from Switzerland made with heart and passion. Since the early 1900s. Me has been a passionate supporter of farmers, cheese makers and family tradition. They believe in sustainable agriculture and respect for the people land and animals that make their business possible. Remaining dedicated to tradition, they strive to lead the industry in innovation, ensuring they bring you only the highest quality best tasting cheese from Switzerland. Me is best known for importing more than 80% of the Swiss Gree air into the United States. But that's not to overshadow their other specialty cheeses including called Bach cave aged cheeses, their sharpham Max Appenzeller 10 to one and traditional Emmentaler. For more information visit me usa.com.

Already har

har

har har Listen, I don't know anything about our sponsor, but I will say this to one which apparently they sell is a delicious cheese. However, most people who buy it in the US don't serve it the way you're supposed to. So 10 to one is one of those stinky cow's milk cheeses. It comes in a round format. You're supposed to get this thing called as you roll. Now she roll is like, you know if you've ever worked in a restaurant, you know, you notice dasya the spikes that you stick your tickets on when you're done. So it's basically like a it's like a combination Cutting Board and like menu spike, and you go spoof and you stick the tectum on right on the top. First you cut the very top piece of the crest firearm, you put it down onto that thing. We don't have to do it hard, you can do it gently like, right. And then on top of that on the spike, you stick a flat scraping knife with a handle on it, and you rotate it and it makes these thin flower shaped shavings of Teflon which you serve. And if you purchase 10 to one in you know a cheese shop that knows how to serve 10 to one properly and what by the way, even if they know how to serve it properly. They don't do it this way. We put it this way. If you buy an HP shop that's that can push a lot of tech Diwan so they can serve it this way because it doesn't last long. Once it's cut that way, they will pre roll it for you pack it in a nice little thing and serve it to you like in a container where it's been crazy rolled, but and nobody I've never seen it served that way in the United States. I don't know if anyone out there has a cheese shop that serves 10 to one. And with as you roll please, please let me know because that cheese is delicious. Speaking of delicious Anastasia Lopez just got off an airplane yesterday from Barcelona. Yeah, it was good. Yeah. Do you have any delicious ham?

I had a lot of ham. Yeah. Hey, I

have a lot of places any specific ham that you like? Did you try the one I told you to try?

No. I didn't have a lot of time. I had two days.

What did we eat?

I know I just ate but I didn't remember emotionally bad thing was that every restaurant we went to we'd order the whole tapas all the pages right? Want to eat everything okay, and everybody's had terrible waiter was like, Are you sure that's a lot of food?

Like die?

Every single place which is different from the Italians because they're like, you know, please eat more. Please eat more. Please eat more. Please drink more. Please drink more experience.

Like are you sure? Yeah, I You should judge me like don't body shame me. I don't know how you say that in Catalonia.

Who is this?

What about? What about the What about like, did you get used to people saying Bon dia instead of what? What is the is on the album? Yeah. Anyway, good. Good. Yeah. What about beverages? You have any good beverages? Good wine. What do you have?

I just drank wine. Okay. Yeah, no, no, nothing. Yeah. Kava and white wine and red wine. Yeah, just whatever. Whatever. Whatever they would pour down. It was like a bender. You're like,

give me all the food. And plus keep pouring. Keep pouring. Yeah, yeah. American over here. Keep pouring. Yeah, yeah. Dave, how was your week? was good. Yeah. You know what I liked now that they're actually breaking up. You know, when I started listening to last week,

now that they're breaking up, big ups.

That you know, the band Big ups that you know, Joe used to like be in the booth. Yeah. That's his band. And

New York band. Yeah, yeah.

Brooklyn, I think. Yeah. Yeah. So I started listening to this song over and over again. They ever they're screaming about looking to the crystal. Oh, my God. Okay. Oh, that crashed. Ah, you gotta listen to it's called PPP by Big ups. Check it out. Anyway, that

was a stand for?

I don't know. I don't know. It's my classic thing. Even though I know the guy. I only get into a band once they're breaking up. Apparently they have to go to grad school. grad school. Now that's a waste, right? Anyway. Yeah. So add something to bring us into Stasi in Spain. Oh, Mr. Rossi at the bar, I finally purchased my 20 ton. Hydraulic press. Right. I used it yesterday for the first time. So I went to the harbor freight corporation, you know, purveyors of cut rate tools. And you know, cheap quality stuff, you know, but what you do is you look on their website. You know, normally like when I buy hand tools I buy. What?

Nothing? Oh, yeah, there's a waiter. No, no, no, no,

this guy here. Oh, there is literally there is a server here wearing a diaper his pants. His pants are a diaper. Like a diaper. I don't like a diaper.

Yeah, shut up. And then there's another one in a crop top with bright green shorts and glitter all over

his face. Yeah, but Dave, what are your thoughts on?

I already had this conversation on the day? I

have no opinion. You have no

opinion about the

diaper strongly Pro? You're pro diaper? No,

I don't like that. When I'm looking at it. He's like, what? And you're like, you're wearing a diaper. You know,

but you This is an actual conversation. We looked at each

other through the window before you got here. Yeah. And it's like he's offended that I'm judging.

No, you're making that up. You have no idea what's going on in his head. That's his head actually, and

we're not sure if it's a heat. Okay, you said he I know. But I just realized,

okay, but my point is, is that you have no idea what's going on in that person's head. As usual. You are imputing onto them some sort of negative feeling onto you so that you can get more incensed when in fact you have not had a reaction with this person and interaction rather you've not had an interaction with this person and so you actually you have nothing on which to basis like theoretical as true offense anyways. Okay had a question in from Derek Gumbel in Windsor Ontario Hello Dave Anastasia and David booth I only found out about your show last March proud to say I've torn through every episode oh my god

what is with these sickos?

Love the show informative entertaining

because they're only like 20 minutes long. So you know,

dandy you know? You know why?

You know why? It's usually in the train again.

No, it's how much they pay us.

Oh,

wow. Yeah, because our Zig is out

here you got a bedroom and a USB microphone have

a bedroom and he has the micros I mean yeah, that's

like everybody does their podcast right just on the edge of their bed. Oh really?

I people you can be rest assured when you hear this show. I have pants on

Hey, remember it's a radio podcast. They can't see the diaper on the on the on the internet's okay, I do have it we're back to the problem. The question now I do have a small problem I was hoping you could help me solve there's a local farm that has some of the best corn on the cob I've ever had. And I'd like to free some steel on the cob to enjoy over winter and you know winter in Ontario, there's gonna get real cold you know what I mean? Like real cold, I mean, they have nice they have nice weather but once it gets cold there right in the middle there so it's a cold comes down anyway. So once corn in the wintertime everything I've tried so far so far has left the kernels mushy. I've tried blanching them for approximately three minutes now people I know people like zone out when I give me numbers remember that number three minutes. Dry blanching them for approximately three minutes and immediately plunging them into an ice bath. Then use the FoodSaver Vacuum vaccine with them and immediately froze result mushy kernels. I repeated the same procedure then allowed the allow the corn to air dry after an ice bath. Result. Mushy kernels. I've even tried just vacuuming the raw carbs after removing the husk and yet again, mushy kernels. Is there something I'm not doing or something I'm doing wrong? Can I enjoy corn on the cob in the winter? Or am I completely effed in the A thanks for countless hours of entertainment. Keep up the great work well thankfully for you not countless, because you've finished the whole backlog may thankless, you know thankful to you or you know anyone that has to live near you. But so the point is this, I looked up for you an article and you can look up this because it is what to call on the internet. So it's not it's not behind a paywall, and checkout Blanche time and cultivars effects on quality of frozen and stored corn and broccoli, by dem Barrett eel Garcia GF. Russell at all from the Journal of Food Science. Now, interestingly, now when you freeze, you check that out, I'm going to give you the results of this in a second. But when they're freezing, when they're blanching and freezing vegetables, you're looking to do a couple of things. One, you're looking to kill off any enzymes. So an enzymes, it's enzymes that might convert might convert, you know, sugar into something else or you know, XYZ might reduce the quality of the corn otherwise, you know, cause off aroma as well. And so you want to kill those things. Also, you know, it decreases anything on it that might later on, on thought cause problems, etc, etc. But the key thing is, is when you're blanching corn, not only are you doing those things, you are also gelatinous, using some of the starch increasing firmness of the kernel up to a point. So in their studies, raw corn was the least firm, right? And then as they went up in, in blanching time, corn got more and more firm and more and more of the enzymes were deactivated, right up until six minutes. So if you take a corn on the cob, and you Blanchett in a high intensity steamer or in water for six minutes, right, they did it in a high intensity steamer, you probably don't have one, but six minutes, I will go a little longer with a regular home steamer but after six minutes, that was the peak firmness and it started to go back down again. So on your three minutes, you're not going to have as firmer kernel. And on eight minutes, you're not going to have as firmer kernel. Six minutes didn't wipe out a lot of the enzymes that people use to test but if you actually take the time to read this article I just told you about. It shows that a more accurate enzyme assay for something more important in corn. Six minutes is actually sufficient for the enzyme activity as well. Now if that's your primary concern, now, here's what so that's the optimum blanching time for firmness as far as these folks are concerned. But that is not. That is not the hard part that is not what's messing you up. First of all, once you Blanchett, you should, as you said, put it in ice water in a bag or not to cool it off relatively quickly to stop the cooking from continuing. But your problem, simply put is this, your freeze rate is too slow. Okay, so what you're going to want to do is take the corn on the cob, put it in ice water to chill it, let it get down close to freezer, you know, close to zero lit, hover there. And then after it gets to that point, you want to freeze it as rapidly as possible, I pretty much guarantee that what's happening to you is you're getting freeze damage, okay. So what I would do is put the corn, instead of just wrapping it and putting it in the fridge or whatever else you're doing, I wouldn't necessarily put it in a hardback in the vaccine because, you know, the vacuum itself, if you if you suck air out of the out of the corn and then vacuum it, you're liable to cause some degradation of the texture just in the in the vacuum process. So I wouldn't vac it too hard. Well, it's not frozen, you could do like a very light vacuum or just use water exclusion. More on that later if I have time, which I won't but so then what I would do is I would use the old Super salt and ice technique. So you take and you salt the hell out of ice and you can't, you can't over salt the ice right up to about a quarter of the weight of the you take water and ice crush it up. And then you add salt a lot like if you're making ice cream a lot because your goal is to get the temperature as far below zero as possible and have it be a liquid slushy slurry, put it in a bag and as if it were and put it in the salt ice bath, and that will freeze it fast as new super fast. It says the fastest way anyone at home has to freeze it when they're commercially doing this. They blast freeze it. The Stasi is not allowed to talk about it. But when they're freezing her pasta, they also freeze it very, very quickly. The faster you freeze something, the less texture damage you're doing to it. I guarantee you all your textural damage is on the freeze. So I would just try to freeze it as rapidly as possible and the fastest way because you probably don't want to blast chiller, if you're a normal human being is to do a very highly salted ice slurry, put them in bags and you can do a whole bunch because that salted ice a slurry is probably enough to freeze a bunch before it starts warming up what he thinks. Yep, it starts he's like and once again, I don't care. You can also read illinois.edu their Web Extension has information on corn but I think they tell you to over blanch it because I think they're worried about different set of enzymes, but you can read their read read their stuff anyway. Okay,

we've got time for one more

jerk. We have a question from km on Milan and this one so quickly that I'm gonna get Yes, the other one. Are you familiar with Milan Chicago's bitter liquor? Are there any non prank uses, especially cocktails? If you're unfamiliar, I have happy to send a bottle. I do know about that. And no, there are no good uses for it. It's not a prank. It's a punishment. You know, it's a punishment shot. Either you're punishing yourself or trying to prove that by the way. For those of you who don't know, I don't own a bottle of Milan. I own the Swedish like the old school Swedish equivalent basket drop bar, which is like a Stasi I made you taste that once. That's that Wormwood crap. That's like so bitter that you're like, every time you taste it, it has it's supposed to aid in digestion. By the way, you can't get all cranked up like you can't liquor on the Lord, but there's not food shown in the Lord. So you're not going to get any kind of green dragon effects. If you're thinking you're going to get a bunch of Wormwood based kind of hallucinations. So, the answer is no, I don't think you're going to get any good reasons to use it in a cocktail. Other than just punishment, it's going to ride over the top of everything make everything intensely bitter, even in small amounts. If you want to surf into someone's server to miss your shot and just say I don't think us can handle it and then you give it to him. You know what I mean? Alright, got whenever I've left Dave Margo, okay. From Nick in Toronto regarding rotary evaporators it's a Canadian based show today fair the work liquid intelligence is required reading for our bar staff and the spins all sees almost 20 hours of use per week sometimes. Congratulations on existing conditions. That's up. Next time I'm in New York. I'm gonna come okay, they okay, we took the road

hours it's more we're gonna wait with you.

What do you what do you say? What the hell did you say you know what did people if you wonder why there's never going to be a show again, is because I have to make up for all the 100 hour weeks I'm doing an existing conditions. And instead I'm going to see my family other than doing this show. Eat it.

You are gone next week.

I am going next week. I only going to get to see a part of my family because of course Booker refuses to fly to California with me right? Yeah. took the role of that plunge after finding a decent two liter unit on Toto vabs.net Is that a thing maybe meant to say roto vas.net. And we our first goal being to capture the unique smell of the local silk Lily, that grows old silk Lily that grows all over our city, our children continues to crash. But that's an issue we're starting out with manufacture. Our main issue is when you address in your primer, which is still on the internet, apparently, we're losing a ton of flavor without the peristaltic pump to remove the condensate. We have a tool and die maker pal, friend blah, blah, blah, Louis, I'm gonna tell you how to do it. So what we're talking about is that when you're distilling something, hopefully you're you're dissolving the or getting the aromas into alcohol somehow first, right? Any waterbase distillation unless you're just dealing with liquid nitrogen and a cold finger. Good luck. I'm just gonna tell you that right now. Good luck. But assuming you have a chiller that can go low, like minus 20, you want to keep the flour alcohol mixture low and temperature like, like 40 degrees Celsius, right. And then you're going to take and you're going to buy a sphere joint. So the way the roadmap works is, is you have a flask is circulates it's heated very gently, you put the whole thing under vacuum, it goes up into a condenser, that condenser chills it, it drips down into a receiver flask. The problem is that receiver flask isn't chilled properly. And so you tend to revitalize the stuff and you lose all the aroma. The answer is to put a sphere joint over it, which you can just buy, and then a tube and then to what's called a peristaltic pump. peristaltic pump can pump the contents out the problem is is that the peristaltic pump tends to fail. Because it's not meant to take that kind of vacuum pressure. And you'll get back siphoning so I'll go over my notes and see exactly which tube is the best they don't last very long. And the one recommendation I would make that I didn't use to do is I would put a check valve on the outside of the peristaltic pump to see whether or not that can stop back siphoning of air through the peristaltic pump because it will eventually fail. And that's about all I have time to talk about that. Yet. As Anastasia says next week, I will be in California. I hope to go to Death Valley in the middle of the summer and see what the hottest place on earth is like during the summer because I am stupid. Also, Anastasia and I now have been working together for how long?

10 years?

Busy so stupid. Such a bad. Yeah. The Staci and I have given ourselves 2.5 more years to be happy. Yeah. Yep. With our business

owners, you're being honest with yourself. Yeah, two and a half more years.

Dave will be 50 Yeah,

I'll be 50 and you'll be like, Yeah, but mentally a combination of the average of two and that right, so you're gonna be like, Yeah, it's like, you know, you're the like the average of like, you're either either you're mentally very old or

very young. Yeah. Okay. What are you?

Like permanently? Like, like 10? Yep. Yeah, well in some things, anyway. See it a little bit.

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