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.

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 are 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 cooking issues 25 for 25% off your order.

My major is Communications Director cat Johnson with a preview of this week's episode of meat and three, our weekly food news roundup. We decided it's high time we do an episode about Mary Jane marijuana. Things are happening. That's right. This episode is about pot. We're exploring the rhetoric surrounding legalization in New York's recent gubernatorial primaries, and a cheesemonger turn cannabis consultant shares the tricks of the trade.

Great so do you want to conquer the world? Do you want to have hazy eyes? Do you want to you know just relax all day and be floaty

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Cooking Cooking you just go coming to you alive on the hairs Radio Network every Tuesday from I don't know like you know, we just call it like what would you call it now noon ish noon ish. Supposed to be noon, but it's like, well 1215 to about you know 145 1245 One o'clock for number three in Bushwick joined as usual witness dasya the hammer Lopez who's she has a mic malfunction here. Remember back when Janet Jackson had a wardrobe malfunction. Yeah.

And you know who was responsible for that? You see

what I mean? You? How are you responsible for that?

I thinking I wrote the I was working at MTV News. And the day before I put up an article that said there's like going to be something crazy happening on the what was it Superbowl or VMAs? I can't remember Superbowl. Yeah. And then that happened the next day. And then I took down that article because they told me to you because it looked like we knew about it. And then everyone's like, Oh my god, I took down the article. And then I had to put it back up. It was a whole

thing did they know that they were dealing with one of the world's great conspiracy Ferris Anastasia Lopez, Garcia has all sorts of magical magical thinking about I wish, I wish Mr. Garcia could cause half of the harm she mentally inflicts on people.

i Yeah, or the good. I have

magical. When do you think good thoughts about people?

I think that's about

was it was the last example example. Yeah. Oh, that's Matt in the booth. And by the way, people ringing Dang. Matt is our permanent new engineer.

Hurt really permanent?

Yeah. And I will have, you know, cooking issues listeners. Dave, formerly Dave in the booth. saw him at existing conditions. Indeed, does not hate us just got a different job.

Oh, yeah,

I didn't Jeff. doesn't hate Dave in the booth. Not hater. So that's good.

I like to think he's just in a different booth now. That's true.

That is true. He's in a different booth hat. I don't know whether he wants me to talk about what his new job is. But it seems pretty cool. And I hope he enjoyed the drinks he had at at the bar. So yeah, Matt, how was that when we were finished this example of a good thought you've had about people Anastasia?

Oh, I think it's more I want something and then I make it happen.

So good thought about itself. Yeah. When was the last time you wish something good for a human that was not yourself that didn't benefit you directly, never. Little inside people. Speaking of doing good for people Nastasia and the pasta flyer crew, including my son, Booker Arnold, pasta flyer employee, did the Michael J. Fox benefit how'd that go? Good. Have we discussed Michael J. Fox

called the D bag a D bag? Which de Baca Well, I can't say who it is. You call them a D back to their face. Oh, but in a roundabout way, and I

hooked me up with some roundabout way of calling somebody a D bag.

He was affiliated with the event. Right. And as supporter, Michael J. Fox Nelson supporter of the fund, and I like an hour into the party. I was like, Man, the D battery here is strong. Hmm. And he was like, I don't understand you're talking about

Wait, so you're saying that what he had organized was real douchey thereby calling him a douche?

Yeah. And he was like, then you must think that I'm a douchebag and you

were like, No comment. Yes. You're like,

no, yeah,

if the vinegar and water fits,

I feel it up. I

do feel bad about that. Yeah, you sound like if you will. I do have a smile on her face people so she feels real bad.

I feel bad about it.

So we discussed Mojo Nixon or Michael J Fox before? I think so. On Air probably not I think I've discussed with you a million times and you brought it up. But for anyone out there knows the musician Mojo Nixon formerly of mojo Nixon and skid Roper their SEC first or second most famous song was Elvis is everywhere the theory of the song about this on air so Anyway, anyway, Elvis is everywhere Elvis is every being Elvis is everybody Elvis is still the king. Elvis lives inside of you and me basically have the lyrics go and the theory of is that every one of us everything has Elvis in it. With the exception of the one evil anti Elvis the the anti Elvis has no Elvis in him. And then he goes, Michael J Fox has no Elvis in them. No like that. And so I want to know, all these years later, everything Michael this is this was back in like when he was playing what's his name on? What was his show where he was the really tight. Yeah. This is back in those days. I want to know if at long last Mojo Nixon believes that there's Elvis inside of Michael J. Fox. What do you think? Do you think there's any of us? I can

see how there could be all this in him. No, leave

yourselves him. I don't think I think no one who? No one who wasn't actively listening to Weird alternative music in like, 1990 has any idea what the hell I'm talking about right now? I mean, I don't think that correct. I don't think Mojo Nixon ever made it beyond like hyper niche. I own several of his albums. What about Reverend Horton heat mat? You know that stuff?

I am aware of Reverend Horton heat, but no, not really.

Wow. Wow. All right. Sorry. So any other good food and or drink stories and stuff? You know, do we ever talk about what we did in LA? We didn't we ran out of time, right? We

Yeah, we didn't really talk about the demos and the major domo.

Is there anything important to talk about? major domo was really, really good. That's the Momofuku outfit out of out of Los Angeles. There you have it. Do we talk about what we did? I don't

even remember. We talked about the party and the the barbecue.

Yeah. Because I feel like before that we hadn't been here for a long time. And we've done like, lots of stuff, but I can't remember what the hell we've talked about. Yeah. You know what I mean? Like, did we talk about that talk about my lecture at the Harvard really? I didn't talk about me Salt and enzymes I did a little bit Namie whatever. Let's go to some questions. Oh, by the way, call your questions to 718-497-2128. That's 718-497-2128 And I'm interested whether Mildred remember last week Mildred from Watervliet. Yeah, I'm interested what's going on with I haven't had time by the way people. I don't know if you know this, like, I'm running a bar now. So other than other than I take like one and a half days off, so I don't have as much time for cooking anymore. And I don't have time even really to cook at the bar. Although we have some cool new stuff coming up. Our turkey sandwich got written up in in the magazine the other day, see that we have a good turkey sandwich. I don't have as much time for cooking. It's kind of pathetic. I need to I need to make some time to cut out to do some cooking especially because I'm actually starting here this people. I'm actually starting the Stasi doesn't believe

it? October 2. I'm actually starting a team. Let's remember that date.

To really write the book. I'm actually starting to really read the book. And I'm about to order. You know how I work in the Stasi. I'm about to order a bunch of crap so that I can

sell it What was it Amazon stuff?

No, not that I Oh, I have a I have a bunch of secrets that I wish I could tell you about because all you guys would love it. You guys would really love it. I have for those of you that know me. For years what have I always wanted to have at the barn and stuff? Yeah. I don't know. Come on. What's something I've never been able to really do at the bar that I've always wanted to do. Oh Kenyatta. Yeah, yes, Kenyatta.

So you told me about this?

Yeah, but you not anyone out there. So I have figured out I think people I think I have figured out a sip. So the ever talked about this on Airtel probably. Okay, remember. What's the problem with periodic cinnabar

dangerous why your mic isn't working. Oh, no. Okay. Good.

Hey, you got not one but two callers on the line.

Alright, so if anyone cares about pinatas, we can talk about it later. Yeah. Bring it back. Caller you're on the air. Hello. Caller All right. We're waiting for the caller to come on. While we're waiting for the caller, pin yada the dangerous part about a pin Yatta is what could hurt somebody because that because of that, and if you're going to have this it's not even even if they weren't drunk. Right? It's not a good idea to swing a bat around inside. Yeah, especially because at our bars we are known to have bats around because all of our employees signed a bat anyway right? So that there's a couple of problems first of all, you can't let someone swing anything inside a second of all a drunk person swinging something inside. So what's the solution? The organization no one you already know the answers of people out there I have the solution. I own the solution. I own nine tenths of the parts for a solution by next week.

This time How much are you going to charge for it?

That's a good question. So like it's an amazing first of all I have not cooked Don Lee my partner is going to hate this freaking idea doesn't even know No, no of course he doesn't know I have to finish it and demonstrate it because he's gonna say no out of if I just tell him what I'm going to do you're gonna fill it with candy or with little alcoholic models not with the alcoholic bottles you can't have any first of all you can't give alcohol away like that and have people running around with alcohol. Secondly, you can't you know you don't want little like you know objects like little bottles flying around. You can get plastic minis but plastic minis can still break and classic minis hurt when they hit you ever been hit by a plastic Mini? I mean I know you've hit people have plastic minis before Anastasia well known fact about eight years ago threw a beer can across a bar at someone and hit him so you know that point in the back? Where when like someone's running zombies running away from you in a video game, and you hit them and the arms just fly out like in Jesus pose and then they just like fall over flat like a board or crumpled down the Stasi. I did that with a big old tall boy in there again, say that a bar about eight years ago. And I was like, Wow, you are one crazy person is dasya you are just Looney boons.

I think there's a perfect place. I believe I have a color back. All right, cool.

Caller you're on the air. Hello. Oh, Dave. Hey, how you doing?

I'm doing great. I'll be doing great too. Yeah, I have a chemistry question. Oh, good. I'm entering the chili cook off. There's a prize for most innovative. I'd like to make crystal chili, clear chili. Clear. Is there a chemical way to remove the color from abroad? So it becomes like totally clear like Crystal Pepsi.

Like Pepsi. Well, how are you going to make the meat clear?

So what I've done so far, I've done a couple experiments. I've met a suit pretty good by making a chili, straining it using a guard clarification to make it fairly transparent. And then going that and

into ag our meat tubes.

I don't know about egg RB tubes like nothing solid is gain further than the string. So it's just like really juice.

So this is more like a chili flavored constant May is what you're saying there's no it's not going to be chunky like a chili.

Correct. Unless I chop up the jelly part of it and make it into like a mass then

right if you want to go really gross by the way, you can bleach all of the color out of meat with a strong basic solution like the way they do for lutefisk. And you can fundamentally make it transparent. I think it'll probably taste even after you leave the bleach back. The sorry base, I'd say bleach I meant base, like basic like a basic solution like sodium hydroxide. I think they use potassium hydroxide though, but you can use a base to wipe out the proteins leach out all of the color, you want to look at a procedure called clearing and staining, which is fairly similar like I say to technique used for curing lead Fisk, but the problem is, is that I think it's gonna taste like garbage. Yeah, I mean, imagine a lutefisk surely now there's some Scandinavian person out there saying Luke things clearly sounds good. There's someone out there who's like thinking that but in my mind, no. But again, we were saying. Problem is that some flavors are just associated inherently with colors, any volatile, any volatiles, right aromas, can be separated from their colors, right. So because you could distill it, so you can theoretically do a mean, I don't know what access equipment you have, but you could theoretically do a distillation and get a lot of the aromas of a chili and then form those back into a concert a and if you did it all in a sealed system, you might be able to kind of seal the flavor and a little bit because aromas tend to be very fugitive in it, you would make a fluid gel, like probably like a, you'd make a gel and fluid gel. And then you would, you know, do a distillation recapture into the gel and fluid gel, suspend it, do it, you'd have to add back acidity, which doesn't distill you'd have to add back sugar, which doesn't distill you'd have to add back salt which doesn't distill and there are probably various non volatile things that are in there, I think you're gonna have a tough time getting rid of all of the color because you could for instance charcoal filter some of the color, but the problem is is that those that will also strip a lot of the volatiles, right so you use charcoal filtration activated charcoal, by the way, not all charcoal is the same that there is you can go down like a like a many, many, many, many, many hours, days, weeks long rabbit hole in different styles of activated charcoal and how they work and pore size and etc, etc. But any one of those technologies isn't just going to strip color, although by the way, it will strip color, it will strip aromas and volatiles as well. You could go for a I'm trying to think here like distillation would be a way to go the flavors are always going to be inherently lighter, but they would definitely be there you know, like those brown characteristics just aren't gonna mean like you can get a very light straw colored syringes, if you do if you do a meat stock and you don't brown the meat beforehand, right. Then you're going to get a a almost clear kind of costume A and then you could add your you know, whatever your cumin, your coriander, your capsaicin, all that stuff can be added with little to no color. You know, Cumin is actually that true, the Cubans going to make it go brown, but the vote the brownness isn't important to the flavor of the of the Cubans. So you could almost like you could do you could make a Cuban tincture, like a very strong Cuban tincture and you could probably strip out a lot of the color from that with charcoal and still get a fairly heavy cumin note back back slap that into your consummated get your cumin without getting a lot of the of the color. Onion, you can clearly get in without a lot of color. Garlic, you can get in without a lot of color. Obviously capsaicin you can get in with a lot of color. So you're left with the meat I would do a very blonde. I would do a very blonde stock and you could probably get a good straw color and if you add enough of it, you could probably get a heavy meat taste but still never going to have that brown. That brown brown brown taste. I wonder? I mean, my yard those brown colors are again, I don't know how much work you're willing to go through. those brown colors are fairly waterside well, they're very water soluble, like all those my art products are that I know of are extremely water soluble? I don't know. But the thing is, I think that I think probably the aromas and everything are going to leach out at the same rate path. How about this? What if you did a like an entourage like a fat What do you did you got like, like 83 million pounds of, you know, meat. And then you did like a things I don't know if that stuff that washes a lot of that stuff is water soluble, I was wondering whether you could do almost like a fat wash. And then um, flourish the fat wash and get the and get the aroma back off into like an alcohol dope that back in to a blonde stock to try to get your meat plus your pleasure cook. But I just, I mean, having had fat, it's been a crunch, oh, like on flourish. So they used to do they would take like things that were fragile. Let's like, you know, rose petals or whatnot, you'd embed that into fat in very, very thin surface areas, large surface area, so like a thin layer, and then the the aromas that were kind of lipophilic with transit would transfer over to the fat, you then throw away the pedals. Now you have only those kind of lipophilic flavors in there, then you you can wash, high proof ethanol over that that'll leach the flavors back out of the fat without leaching the fat out and you have now you know perfume of rose or whatnot. But I don't think that's going to work here. Because I mean, think about it, like most of these flavors are that you're looking for here. I mean, there are fat bass flavors, but a lot of these flavors are kind of water soluble flavors. This is why like if you take and you you even if you have let's say a coffee or re yet, you know the flat, the fat is flavorful that you render back off of that, but it's not like you can substitute that for meat. You know what I'm saying? I mean, obviously, flavor houses know how to do this crap. But typically when they're doing this stuff, they also dope back in, like literally caramel color because 99 Nine people want it brown. You know what I mean? Yeah, exactly. I mean, I think the best you're going to be able to do unless you have access to distillation. Or if you have access to distillation rig this problem is, is relatively solved. But if you don't have access to a distillation rig, yeah, because you have the tomato too. What are we gonna do with the tomato paste? I've distilled tomato.

Well, I got some tomato water. Yeah, but that's

not clear tomato water is tomato What about here but you also if you want tomato water to taste more like tomato paste. You have to really boil it down to make it like like I mean, I don't know. Usually when I'm doing I don't know how you do your chili like I'm usually like the the like a small amount of stock and paste together. You know what I mean to put that I like to think chilly. But we tomato water still so if you're okay with the color of tomato water, I would say just try to do a relatively blonde stock. You know what I'm saying? And then reduce your like, reduce the hell out of your tomato water to boost your umami because you're gonna need it. And then if you want to try if your Cumin is getting too brown, do you know that Did you know Anastasia Lopez makes chili without cumin? Does that make Piper no those Piper knows me. You so is that as someone who's going to enter a chili cook off? Is that chili? Or is that tomato beast? Do

you know I'm not gonna put myself up in the chili expert here. I'm trying to create this abomination. I don't have any leg to stand on.

Well, listen, don't you leave out the cumin because then you're as like you know even lower quality individual Anastasia Lopez and by the way, that's very difficult to do.

Well, my first attempt was boiling dried peppers in the water. So nowhere to go but up

being boiling been water had been water. That's like a it's like a I mean, I know everyone use it. You got to use one of the more like, I know, it's chickpeas and not beans, but like that's why the person wasn't like have you ever used? Have you ever used bean water to make cocktails? I always say aquafaba because it sounds so much better than being water. You don't have never used aquafaba I know everyone's gonna get mad. Remember back left two years ago, Anastasia, everyone was asking us have we worked with aquafaba remember that? Yeah, it was like, every week we would have an aquafaba quiz. Yeah, that's so weird. Yeah, I'm so lazy that even at the time I had the time for some reason. I was resistant to the aquafaba I'm still somewhat resistant to the aquafaba What about you, Anastasia? Yeah, no, I

think we opened it or something.

We I hope how many cans of chickpeas have opened my life a billion million, a million billion.

The one time where mainstream culture is sorted. Have like overlapped in its interest with you. And you've decided like, screw that. I don't want anything to do with it. Like there. This is like the closest people are getting to being as nerdy about food as you are normally. And you were just like no dice. I'm not interested.

I know and that crazy what it? Look, here's an insight into me. Yeah. But the thing is, is that I can be interested in almost anything for a short period of time. It's one of my actually greatest downfalls because I'll go into a hole on the internet and Stasi have seen me do it. She's like, shouldn't you be shouldn't you be making and by the way your book? Should we shouldn't I be reading my book? When you guys hear about the next food product I'm working on at the bar, not just opinion. But the next food product I'm working on? Oh my god, people are gonna lose their minds. True False is Tasya right? If I ever get it done, I've done it. This

is the inside out. Watch

the inside out.

Versus fried.

Now No, Jesus that that's not safe for work. Now I'm talking about the now you know, talking about the one I used to talk about reverse here. No, no, that's not safe. Can't talk about that. By the way. I told I told last week a story on the air here about what the Stasi is Mom thought happened and she just said I someone asked me at the bar. So if you want to know you have to approach me at that bar. And I say tell you

they're like ready for color to

color? Yes, yes, let me know the chili works out.

We'll do very much Michael.

We now bring you our Bob's Red Mill food fact of the week. Baking soda is primarily used in cooking as a leavening agent, but also its basic. So what that means is that it reacts with acids and then forms gas for leavening, but beyond its technical use, just as a leavening agent. If you omit baking soda in recipes that contain a lot of acid, you'll notice that as they cook this is pancakes especially like buttermilk or biscuits. If they contain buttermilk, it means the anything that has buttermilk even if it doesn't have buttermilk, if it just has milk, if it's on the acidic side, the crust is going to be very blonde because having a slight basicity to your to your dough, or whatever you're cooking off is going to cause it to brown a lot faster. So adding Baking soda is a leavening right in conjunction with acid but not neutralizing the acid news recipes is going to lead to a kind of sallow looking not as pleasant crust. So if you find that your pancakes aren't Browning properly, or they don't look right, you know add a little bit of baking soda. Now if you had too much baking soda it takes on that soapy taste Anastasia hates Anastasia hates the soapy taste of baking soda. But anyway, there you go. Fu factor. Thanks to Bob's Red Mill for supporting cooking issues, visit Bob's Red mill.com to shop their huge range of products use cooking issues. 25 for 25% off your order. That's cooking issues. 25 no spaces. 25 is a number. Hey, caller you're on the air.

Hey, Dave Kyle from

Boca you cut out Kyle from Baltimore. Yeah, Kyle. Nice. How's it going?

Not too bad. Are you? Yes. All right. My question is, I'm getting married next August. And I kind of just fill out a wedding registry. I have an immersion circulator. How

old are you first of all?

26. Yeah, for mustaches demographic there. My fiance does not like me spending a lot of money on kitchen equipment.

Miss Darcy has given her a new face.

I tried convincing her not to get the FoodSaver Vacuum sealer and to get the back mess here. But that didn't fly. Really. But

how much is a Fact Master is one of those things. If anyone out there ever wants me to say something nice about the VacMaster send us one for even three weeks. We'll send it back to you. I'll test it and let people know I've never used the VacMaster but go ahead. How much faster?

How much is it like a $700 oil pump chamber?

Oh exact master mixing oil one now?

Yeah, it's like $40 More than the piston.

Oh, that sounds like a good deal. I wouldn't mind trying. Yeah, okay. Yeah.

So I make her backfill everything with the FoodSaver now just so she realizes how difficult it is,

let me tell you something. This is not a good way to start your marriage.

life advice for you nevermind cooking.

Did you read my lips? Oh man, I was looking I was I was actually concentrating. It's too funny in to mean

I was like my point is is that like while I genuinely appreciate you punishing your fiance, for you know her forcing you into a substandard choice of vacuum technologies. It you're only gonna get more resentful of things over time. You know what I mean? Like, this is fun. Yeah, sure. All Fun half ingest holy. All right, so so go ahead.

So like I said, I have an immersion circulator right now. We do a lot of low temp cooking. We have an electric range because we live in an apartment presently. And it has no heat output whatsoever. So searing is an issue.

You say electric. You mean the old style resistance one with the coil?

Oh, even worse. Yeah. With a glass pop over there. Oh.

Yeah. Don't you wish you could take whoever invented that thing out behind the woodshed just be consensus.

Yeah, it's awful. It's nice to clean. And that's where the good things to say. And

you know why it's nice to clean to you never use it. Boom. Good suck so hard. Like it's easy to keep something clean. It's impossible to use you and I mean,

yeah, yeah. I mean, presently my ANOVA container goes on top of it. And then I usually see it in the boiler. All right, so it gets used?

How many? So the boiler on the electric? electric ovens can be good for baking and the boilers? Decent?

No. usable. All right.

And is do you have adequate ventilation in your kitchen? No,

no, now we put a fan in the door and the dogs my fiance gets smoked out every time. Let me

ask you a separate question. How long do you plan on living in this place? Two more months. Okay, so

I've already looked for a place with a nice gas stove and good ventilation. And I think we're settling out of place.

The other the other by the way, the other choice is, in I don't know how power in apartments in Baltimore is in New York old apartment buildings power is very sparse. So. But if you're in a place with electric, for instance, I mean, it depends on how long you're going to be there. electric stove places typically have 220 in them. So you could throw in, you know, if you had the money, like let's say you were going to, let's say you were going to take a place that was 400 or $300 Cheaper a month, right? Well, within four or five months, you could have bought yourself a really nice induction range. And induction is nice, especially you know, when it's like hot in the summertime, having like an induction range is nice, it does require but you're getting married, it does require having pans that are induction friendly. But I even during the summertime, a lot of times I mean I have a range that you know, I could like fire to the moon with my range. And you know, because it puts out so much heat, but still in the summertime, I use my induction from time to time I have like a super high quality, you know, one of the PolyScience Breville induction things but I also have cheaper ones. And you know, I'll use a couple from time to time so I mean, I'm a big fan of induction in new build out but anyway, so go ahead and register it.

Yeah, so that's actually part of the question because I was looking at like the sort of $50 Chinese induction burners as well as the control freak it is by bubble right. That kind of as a replacement for you know, my substandard electric cooktop there I was wondering I guess if the I mean the price difference is dramatic between the two there and I was wondering if the like sort of $50 ones were any good or if I should look to go with the high end

so I have at the bar we just received one called Heston I haven't played a lot with it yet. I don't know the price point on that one. But it seemed it's another one of those controllable ones but it talks to the pot and I haven't used a pot that it talks to you I've just been using it as a as a hub. I'll use the British term their hub which doesn't make any sense to me. I have the control freak is is is is great. I love it everyone who has one that I know of loves it. I've never heard of one crapping out I need to clean mine a little bit the sensor it's a little bit off now when I'm running it off of the off of the you know the Push Button sensor on the top the I mean the really nice thing about it is you can do so like when I'm on the on the expensive one on the control freak i You know when I'm reheating I'm never worried about scorching urine I'm saying like you know like I'll take I can take anything and as long as I have enough time I can throw it in there and I can have it reheat at you know at a temperature is going to heat it through fast enough but never scorch. So you're never going to how many times in your life you had like a layer of burnt like the color before. Let's say you're doing chili How many times have you had some scorched chili on the bottom? a lot. You know, I've told this story many times on the air that in my stepfather's family, the worst offense that you could commit is not murder. It's not adultery, it is burning the burning the gravy, as they call it, which is spaghetti sauce in, you know, in Boston parlance. So it's like, you know, if you burn if you, if you cheat on your spouse, that's like a tenure problem, you know, of getting getting past it, if you if you burn the gravy. Well, I mean, we're still talking about it, like 3040 years later in the family, you know what I mean? And so if you've ever burned anything like that, that won't happen on the on the control freak ever, which is kind of a miracle when you think about it, you know what I mean? Or just for like hot holding stuff and not having to worry about it. pressure cooking, I use it for you know, it's even, you know, pretty decent at the higher temperatures on on frying. So I love it, I've also used the cheap ones. And, you know, they are just as powerful as the control freak, because there's a maximum amount of energy you can suck out of the wall. Some of the cheaper ones, the problem with cheaper induction burners, and it's not like the control freak is dead silent. But though if you've never used a lot of induction burners before, the way induction burners work is they create an like an alternating an alternating field that then causes a current flow inside of your of your pan. Now that there's there's two, there's two things that are happening, right? You can theoretically if you have enough power with an induction unit, you could heat up something that's non magnetic like aluminum, you're doing some what's called I squared R losses, the actual resistance of the pan. Yeah, typically, that's not how you're heating things induction on a stove, you're using what's called the hysteresis loss of, of putting the current through something that is ferromagnetic which is why typically, you're only heating things that you know have steel or something in them. That is you know, that works well with induction, which is why you need induction friendly pans commercially. And industrially, you can melt any any conductive thing, including aluminum with with induction furnaces, but it's not the same kind of style. So in order to get the right frequency to make the pan heat up actively, that you can hear it hunt, so it's like you hear this sound. Yeah, my throat. You hear that with induction?

I'm a physicist. So yeah, I understand the induction. Pretty well.

Yeah. So but I mean, hopefully what I said is accurate then. But but you know what I'm saying? I don't I think that the cheaper ones do more of a hunt. And so they sound worse. I don't know whether it's just that they that the electronics are worse in them and so that they you know, they they have more kind of overtones that you can hear. I hate a squealing induction unit hate it. You know what I mean? And sometimes the sometimes the the control freak will squeal, but not nearly as much as the I've never used the $30 IKEA one, but for $30. I mean, if you use it, what the hell, you know what I mean? I have a relatively recent $120 One. A Burton, I think that seems to work pretty well. I've had bad luck with the circuit six years ago. $80 ones so used to be for catering events, like, you know what, remember, we got the lab and Stassi we got some of those cheap catering ones. And the cheap catering ones were woefully the circuitry in them was like was like the heat sinks are no good. And so like halfway through a cook, they'd be like, I'm not gonna cook anymore. And they would just shut off. And then you're like, but I wasn't done cooking. And they're like, Oh, yes, you are, and they wouldn't come back on again. But I've not had that happen with any of the more modern ones. Because the sad fact is, is that once one factory in you know, wherever they're made, I'm gonna say Shenzen because a lot of that stuff's made there. Once one factory figures out the electronic system, they don't break any more than everybody knows how to do it. You know what I mean? So there's that. So, I've never had any much experience with the mid range ones like the two $300 range, but I've used the $150 ones, and they're fine for what they are. And I've used the $1,500 ones, and they're great for what they are. That's not very helpful. Yeah. What else you registering for?

I think that kind of covers my question, but the induction burners,

what else you're registering for? You're gonna register for a blender. You already own it. What's that? Are you already registering for a blender? Do you already own it?

Oh, no, I've got like a $400 Vitamix on there. It sounds

like your fiance is fairly forgiving if you already have the Vitamix. You know what I'm saying? No, no,

it's on my registry. Yeah, I mean, I'm in culinary school right now. So she kind of has to Uh, you know, let me do a little bit.

Yeah, I'm familiar with anastasis. Like, I'm familiar with that problem. Hey, honey, it's my job. I have to do it. I don't know. Well,

it's even worse. I'm in culinary school just for fun kinda. I'm a software engineer. So this is what she reads all the benefits. She gets all of the baked goods all the bread all the you know, the quality dishes

cleans. Who cleans the kitchen afterwards?

Oh, I do I clean as I go.

I don't know what the status is that he doesn't believe he or she has and I No, no,

no, I you are. You are my perfect beta male.

Wow. Wow. The Stasi has a new theory of the beta male. But why is why is he a beta male? Because he cleans the kitchen after he cooks. He cleans. He works need. He's in culinary school. The Stasi is just an unforgiving person. Yeah, she's rough.

I mean, I'm a very clean individual regardless, so

stashes so rough. All right. But um,

I guess the follow up with the burner was Kenji always suggest getting just like, a skillet, a sauce pan and not buying the whole set? But should I put a full set of like, all hands on there? Or?

Let me put it this way? Have you ever been like, holy crap, I need another pot, because I'm cooking two sauces at once. That's fair. Yeah. I mean, like, you know, if you're cooking for one, and you're doing like dump meals, or like, you know, Rachael Ray 32nd, you know, dinner parties, wherever the hell they're called. Great. But you know, if you've ever been like, I wish I had more burners, because six isn't enough for what I'm doing. Then. Guess what? You need at least a vessel for every burner. Okay? You only mean so like, yeah, you know how many times you've been like, I'm going to sweat down the onions in this one stock pot, then it because I'm going to make something there. I have another one boiling because I'm cooking. I'm parboiling veg, or I'm you know, I'm cooking potatoes off or something else. I have another one that I'm doing a sauteed for a third thing. And I'm also busting out the apps the same time this stuff is going well. Do you have enough for that? Also, there's Oh, hey, guess what? Sauce pots come in different sizes. Sometimes I'm making a small quantity of sauce and putting it into a big one is going to cause too much freaking evaporation. And I'm a moron if I don't have both sizes? Or whoa, I'm doing like I'm doing two containers of brussel sprouts. So am I going to take my big stock pot out to boil water for my two lousy containers and brussel sprouts? Am I going to crowded into my tiny saucepan? Or am I going to suck it up and do my mid sized sauce pan? Put enough exactly enough water in for the two things that brussel sprouts, bang it out and be done with it. So I mean like for me if you're going to be a serious individual. Sure, start with wherever you want. You need a decent mid sized fry pan you need a big ass one for when you're doing something like like a larger braise on stove pot and you want to brown a lot of stuff at once have it going or for God. You know, God forbid you want to do something like a pie or some crap in it, but I use that stuff all the time. Like let's say, let's say you're doing cheap food. Like let's say you're just busting out an old school like beans and Eska roll right? Are you going to do beans and Eskimo thing and a stock pot? No, that's dumb. You would never do it in a stock pot. Can you do it in a small fry pan? No suckers not big enough to put the squirrel in before it wills. What are you gonna pre wilted all are freaking stock pot and then put it back in? No, you want to like a big enough pan to put it in and then cover it. Let it wilt down and sure it's going to melt down right you need at least two saucepans right. You need a decent tall heavy bottomed stockpot that can brown things right? And then you need a cheapo stockpot just for boiling water like bare minimum bare minimum. You know what I mean?