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,

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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.

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We do every Tuesday from roughly like you know like well 12 to 12pm from a pizzeria in Bushwick.

That kind of sounds like an ocean I mean, golden truth was as though Stasi there were people here for it. Right? Right. Well, there are people staring at us like why are you ruining my salad? See that? But the whole salad or the eating says? Not one that we're gonna have? Yeah, no, no. Anyways, we have as usual with us, Mr. Asita. Hammer Lopez. How you doing? Good. Yeah, we got Matt in the booth. Hello. Yeah, I you know, I hope that people start addressing their questions to Dave, the hammer and Matt in the booth. I love games. But it is useful to have two different names. You know, I'm saying

yeah, that's why he had to go.

So Anastasia, you got anything this week? No, no, no, nothing. I was thinking about this the other day, like for those of you that work in restaurants, or you know, have a restaurant or bar, whatever. Isn't it nice? When you can't be there. 100% of the time, the only person who is in their restaurant 100% of the time was Andre Soldner and his wife, she ran the fo H and he ran the back of house. And when they weren't there, the restaurant closed, right. But I think that they had like, one day a week when they weren't opening the test, which was you know, as your idea. Yeah. Good. Good idea. But it was like I said, it's like a, you know, a very like, in the past philosophy that you're gonna make your living by having a restaurant, you know what I mean? And that, you know, you are entitled to a day off a week. And you know, you know that there'll be some constancy with your crew. You don't I mean, it would be more like your house and less like a place of work right. Anyway, where I was going with this is Miss Das. He's hilarious. Anastasia always tells me I was in that because people like she's there a lot at the pasta flyer. If you want to go pester her I encourage you to do so even though she does not incur up there all the time. You Yeah, but while you're still there in the days most of the time, right? Yeah. Yeah. So if you go by she's always PS. She's always hiding in the back. Further. She does this to me. So I feel like I can do this. There. She's hiding in the back. So you walk up to anyone up anyone,

anybody like, Oh, let me go get her. Like, who are you? Sure if she's here

know, right away. They're like, Yay, she's in the back. Just go back to you by yourself. Don't even knock. Yeah. Anyway, great. But my thing about it is, is that there's like a small and when I say small, like, could fit in my normal sized pocket of people that Nastasia actually wants to see. And what's hilarious is that when they show up at her restaurant when she's not there, ain't nobody tell her.

They showed up. Always the good ones are there when I'm not there. Oh, I say it's class or I could have gone to CVS. And my employees. Really? Yeah, she's not here instead of being like, she stepped out. Wait, I know. She cares about you. Yeah.

Like, you know, that's the one thing I have to say that Momofuku was really good at, like Momofuku, like, as soon as someone showed up in the door, like that, you know, was like a friend of the house or something like this. It went on full blast, like high alert, like mood, like text messages went off everything. You know what I mean? To who showed up for you, you went there. Now I'm just thinking about it. Like I'm getting the text. Although it happens all the time. Here's, here's the one that pisses me off more, here's something you might not know, people, let's say you're friends with someone involved in the restaurant business, right? And you show up at their restaurant, or bar or whatever, right? You show up at their place of work. And you don't let them know that they're a friend of yours, like a legit friend. Not like there's plenty of people where it's like, you know, like we say hello to each other when we're at the, you know, the industry party. So, I have a friend who has a friend who has the number, so I'll text him and maybe I could get a grid table, even though I didn't bother to get a reservation, right? There's that level, right? And then there's people that are actually your friends. And if you don't tell them that you're showing up at your place, they will get mad at you. You are not troubling them, to tell them that you are going to their place. You are troubling them if they find out you weren't there, and they're nervous that your experience wasn't what they wanted it to be. Now, this may sound contradictory because as everybody knows, when you show up by the way assessing it's a billion freaking degrees in his boxers it just because I was biking here. There was they show up at your restaurant and you want every guest experience to be great, right? Like so. In theory, like there's you know, there's no such thing if you're doing your job, right. There's no real such thing as a VIP. Everybody is a VIP. Everybody is special. Right. So ask them to

Roberta's.

Everybody's remember that? Yeah, we could talk about that later. No, it was we got told that the other table had something different from us because they were VIPs which is a huge nono. That server no longer works here. But I was like, not because of me. I didn't you know, and astonishing. I've never had to do with it. But

really who? What's that? Like? That's for

VIPs and VIPs. Yeah, not like, oh, we ran out of that. Or Oh, they got the last one. I'm so sorry. Or oh, I will get you that because we actually have eight boatloads of that crap back in the kitchen. Now, they're VIPs. And I was like, I was like, we're all VIPs

something to strive for, like, you know, maybe someday you two will be a VIP or Virtus.

I know it's very like old school French aristocracy, or like old British thing. It's like a McChrystal. Only you don't I mean, it's like I thought the whole point of the United States like false is this promise may be I thought we were a cat is supposed to be a cat three system up in this piece. You know what I mean? But it's like, man, so Anywho. So it's true that we want everyone to feel special, and we want to make every guest. But when an actual friend of yours shows up, you just want to make sure that nothing bad happened because you have to live with that. Like if some person you don't know, has a bad experience. You don't ever want that to happen. And you stay up awake at night like thinking about it. But it's like once they're gone, they're out the door and maybe they'll you know Yelp you maybe they'll say something negative about you. But in general, you don't have to deal with them ever again. Most likely. So it's not the same as when your friend shows up right does or like a family member. So please do them the courtesy of telling them that you were there. You know what I'm saying? It's a friend of mine, Guido, he shows up and he goes I catch him as he's leaving because I'm in the office doing work. I'm at that damned restaurant right bar. And like, I like I'm doing some work on the computer I show up as he's leaving. I'm like he thinks like he's an architect. He's like, Well, you know, I don't expect that I need to be you know, giving you a tour of my buildings. When you know you show up at a building I've designed I'm like, brother, when I show up at your building I want to go in the special like awesome people only elevator I want to get taken right to the top but I want to freakin tour. I want the special treatment. So I expect you to text me the next time you show up with me. That's fine anyway. I don't know. What do you think says yeah,

I mean, we're there anyway, that's what people don't realize, yeah, chances are probably their

look, here's the other thing, right? So if you're like a Stasi style person or a me style person, like, you don't have, like, actual work to do in the sense that like, like, there's a problem. If I'm clearing the tables, it means someone doesn't show up to work there. There's a problem. If I'm taking your order, it means someone hasn't shown up. Or if God forbid, I'm pouring your drinks, like unless it's like a special thing, right? So if I'm there, and if you see me, it's easier because I'm wandering around going Hello, hello, hello. Or I'm like working on research for something or I'm checking the floor to make sure everything's going smoothly. But a lot of times, I'm like, behind the curtain doing something intensely boring on a computer, right assassins. So yeah, you know, we're there anyway, just let us know. And then if we're not there, then if our crew is operating properly, they will text us and be like, Yo, this this person showed up with shows you they know you do they know you because the how many people show up and say they know you but they don't really know you. Do not call out somebody's name at a restaurant. Unless they will instantly recognize your name and be happy that they have heard it. You know what I mean? Anyways? You know, so it's the same thing where restaurant, it's a little bit different. But at a bar, people think that they're doing me a favor by finishing a drink that they don't like, or by sitting there with a drink that they don't like or an item they don't like. We would rather throw away that money give you something you'd like so that you come back again. I don't know. Oh, we have a new thing on the menu. Anastasia. Vodka, cranberry. Oh, yeah, no, no. Yes. So we put it on specifically, you know, for the kind of vodka cranberry crab but the problem is, we don't have enough of the vodka cranberry crowd and then last night, at like, literally like 20 minutes before closing 2025 minutes before closing an eight top showed up. And they were let's just put it this way. The people we designed this drink for and they ordered in 20 minutes. $400 worth of vodka cranberries. And the thing I like about it is is it I actually we actually drink this as shift drink because we actually like it a lot. But it's like, because we don't we're not using cranberry juice. We're doing a vodka cranberry who's Dino and then carbonate in the vodka cranberry Steena. So it's it's actually quite delicious. So it's like very much video that Instagram. Yeah, you know, I'm terrible at that stuff. Although I did put on Instagram and share I went to the goodwill yesterday because I shopped at the Goodwill. In fact, every stitch of clothing I'm wearing right now is from Goodwill, because when you have to wear all black every day, who can afford I guess I could go to Uniqlo and just be like everything black in my size. I'll take it home but like who the hell you know, a I don't have the time to go to unique low and the last time I was in a unique Lowe's store I almost had like a seizure from all the bright colors and everything like this. So I was like, Okay. I was like, forget it. You know what I mean? I'll just go to the goodwill and anytime they have something black in my size, I'll buy it. So I was doing that I was buying like every black T shirt in my size there. And then on the way out, bacon costume. One size fits most. So I'm the Instagram I have a have, you know one of our crew Damon Hart, Joey Rogo wearing a bacon outfit and then another one of our crew will Pasternak took a video of Damon after shift sitting behind another one of our bartenders Kendra just eating eating meat in a bacon costume as though nothing was going on. And she's not noticing anything she's like, firmly embedded and figuring out the numbers at the end of the night. Another thing I'll say

you have not one but two callers for this week's episode of fashion issues.

Alright, cool. Matt, remind me after this is done that it has to talk about getting out of bars when they close. Alright. Caller you're on the air. Caller Matt, you're a liar.

Caller you're on the air.

Hulu. Nope. Hello. All right. Hey, geez Louise. All right. While we're waiting, I'll just start talking and then they're gonna just talk whenever you guys show up on the phone, just start talking and I'll stop talking. That's how this is gonna work. When a bar closes or a restaurant closes. It is a good idea to leave. Right Anastasia? Because you might not know this but like the people that are there have a whole nother hour of work to do and it's considered ghosts usually unless you're a close friend unless they feel comfortable breaking down the whole bar restaurant while you're sitting there talking to them. Like rolling up all the mats washing everything down getting everything clean. If they don't feel comfortable doing that in front of you. You are literally making them wait they're longer and longer and longer before they can clean up get out have their own after dinner drinkers nosh and go to bed right so anyway, little known fact. Matt, you got this call they on the air. What? No. They should be on the air. Oh, hey. Caller you're on the air.

Hey, David Keegan From

keygen you first What's up Keegan?

Hey, so I manage a wine store. And every month or so, I'll end up with a lot of sample bottles of wine. Right? That I can't consume, like a reasonable time.

And what you're telling me is they're not high enough quality to give to your, your unknown quality. So you can't just bring them to parties and give them to your friends. Yeah,

I will end up with like, maybe a case of open bottles, and I just can't find something to give away or something.

stasis? Good.

Trying to find something to, like, culinary wise to cook, cook with them or something. Make a make a vinegar or something? Maybe?

Oh, yeah, you can make a vinegar. We gotta get Michael Harland sir, kill on some time and talk about vinegar. I don't know if he still makes vinegar. But he used to make vinegar all the time. But let me ask you a question. Who on earth consumes more vinegar than wine? Like, if you can't, if you can't drink the wine, what makes you think you're gonna be able to use vinegar?

Okay, well, actually, my question was, so I used to work at a restaurant that used to make this like, red wine sauce that used like a ton of like, liters and liters of red wine, cooked it down, like, like, way, way down. I was wondering if there was something like that maybe I could do at home or something like that.

Yeah, I was gonna say, Oh, do you like beef? I hope because, like, you know, whenever I'm cooking anything with beef in it, you know, red wine by the by the boatload in there. Right. So. Yeah, I mean, and you know, in general, like your cooking off most of the variety. By the way. There's actually I noticed dasya hates babies. But there's a pretty cute kid like staring in our window who's so young, that they can't even keep their head up. You know, that age where they can keep their head in the air, where it's like, they're constantly falling asleep. And like,

newborn basically, ish.

I don't know. Like, what, like two months? One? I don't know. It's one of those things where it's like, it's like shaking a little bit. Like, like, like a like a 1980s animation or something. It's like shaking a little bit. And it's heads bobbing about, but you know, I'm sure there's nothing going through that head. But you know, but it looks like the baby's thinking. I think it's boy I don't know, girl maybe? I don't know it's in it. I appreciate the neutral color. It didn't it's in prison colored clothing in a prison colored ones.

Are we talking like stripes or orange? No, there's

like, like one color drab. Like more like, you know, like, you know that kind of like grayish prison outfit? With no stripes. Yeah, yeah. Babies wearing that. So I can't tell like what sex of Correctional Facility came from. But anyway. So that's the wine. The Yeah, I mean, you could you could one thing I'll say is, I mean, have you ever use flawed wine in cooking it's wretched the flaws stay so like it's incorrect to say that you can use overtly flawed wine in cooking. It is also incorrect to say you must have something that's terrific to cook with but that's also false. You know what I mean?

Yeah, I guess I'm looking for something like that I can like maybe make and then keep for a while.

Yeah, so you know, you can you can make you can make like an awesome like red wine beef sauce and then just reduce the hell out of it and then freeze that sucker down and it's going to last you know, forever fundamentally.

So what I kind of start with like stock and just add in wine and reduce it

I would you take a stock, then you sweat your you sweat your veg and whatever else in then add the wine as the first liquid. Then reduce that down to blast off the alcohol and to get the reduction going. Then add the base liquid like whatever stock you're going to use. Get to the flavor you desire, add thickener of choice if any, you might choose not to thicken it you might choose to leave it as a liquid if you're using a good quality stock of course it's going to have a lot of body anyway because of the gelatin. So it might be thick enough without any any thickener then actually a real baller move if you do that and you and you really you know you have a very gelatinous stuff is then you can set it, it sets real hard, and then you can freeze it in. You can cut it and freeze it in chunks. The old school technique that what's her name used to do, I think was Julia Child's used to do where she would freeze or somebody used to free stock in ice cube trays. The problem with that is is that I don't find that an ice cube size is a useful size of stock to own. It's like it's not a useful thing for me. But, you know, it could freeze it in slightly bigger chunks. I wouldn't freeze it in huge chunks because then they take forever to thaw. Another note is that if you thought they don't thaw nicely, they thought effed up so You have to reheat them to kind of re functionalize the gelatin because the gelatin structure of it will break. And it won't kind of simply warm into a nice or you know, thaw into a thing again, it'll thaw into like a gelatin raft and a clear liquid. So you heat it and just, you know, bring it back together and should come back together. But that should be great and should last where I didn't hear where you said you were from where you from? Oh,

I'm from Little Rock, Arkansas. Oh, yeah, Little Rock.

So I mean, again, though, I would also just throw a hey, I have a lot of wine party. Like I would show up to that. If someone say Yo, Dave, I have like eight boatloads of wine from the wine store. And it's a crapshoot. Some of that stuff's good. And some of that stuff's bad. I'd be like, okay, when you show to that associate, all my friends would show up. Oh, my, well, your friends, your friends, would your friends would bring yellowtail to that. And then like, you know, drink all your good stuff. Her friends know what the good stuff is. And so they would drink the good stuff and bring bad stuff to replace it because that's the level of friend that Anastasia has. True or False? True?

Yeah, that's what I've heard. No. And, yeah, I definitely tried to do that. But, you know, I was looking for something else. I guess. So yeah, I'll try that. Would you do that? Like, the thing where you recommend freezing in like, Ziploc bags. So it's like flat and thaws fast, like too hard to get out.

Now. 100%, you can just rip it off. That's the thing is if he's ripping the hell off, like the thing, I'm a huge believer in flat sealing the issue is zip locks is if you look at a zip lock, if you if you if you freeze it, and they get punctured, it's a pain when they thaw. But if you use enough gelatin, it's not going to be that much of a pain in the butt and I wouldn't. You know, flat flat freezing is the way to do everything. Because remember, both heating and defrosting, like your ability to get heat into the middle of the thing goes as the square of its thickness. So something that is twice as thick will take four times the amount of time to thaw. And sighing is actually even more difficult than freezing. Well, not more difficult. It takes probably takes longer to freeze. But like if you think about it, ice is a better conductor of heat than water is in terms of the time it takes the temperature to get but but on the other hand, ice doesn't have as much thermal mass so it can't deliver. I don't know, I'd have to do some math. That's a math on it. It's easier. Just do the experiments. What I'm saying is takes a long time to stick. Thaw and the thicker it is that every time you double the thickness you multiply the third time by four. Wow.

Yeah, cool. Well, yeah, that answers my question. Thank you.

No problem. Good luck. Let us know what happens. We still got the other caller. No, they

bailed man. Because the first caller took too long.

Man stasis so mean. So mean to stop? Yeah. Maybe the call back there

on like a personal call with him? No. I know, but I wouldn't do

it. What are we talking about before that we were done with it?

I mean, I have a question from the chat. Oh, wait, here comes our caller.

Caller. Caller you're on the air you are on.

Hello. Hey, how you doing?

Yeah, good. Thanks, man. This is Johnny funding from the

London Nice. How's London doing these days? So again, how's London doing these days?

Um, currently bright and sunny. I mean, it's about 18 degrees Celsius. But yeah, it's definitely autumn autumnal.

Nice. So what do you got? What do you got? What do you got for me?

Um, I've got a coffee question. So I have been following what does a chap over here called James Hoffman, who has done a few videos with ChefSteps. So you might know him. But he is currently reviewing a bunch of clear coffee products. And I was thinking, how viable is it to spindle coffee and what kind of results you would get bearing in mind that filter coffee is only ever 2% of the beverage would have coffee solids in it with espresso, you're going up to like 11% But I was thinking actually there can't be that much in there to get rid of that would maintain color or anything like that. So I was wondering if you had any thoughts?

Okay, this is a good question. So you're, you're saying spinning what style of coffee like spinning like an espresso or dribble

I mean, this is it like as in filth, you both like as in espresso has more dissolved solids in it. But then filter coffee has less but obviously you would brew filter in a much bigger VAT like you brew it like maybe a liter or so I mean can go up to six liters, but espresso, you're looking at 14 mil, you'd have to make a lot of espresso as well. So

if you look at When you say clear, I'm assuming you mean seeth? Like, not without color. I'm assuming you mean.

Yeah, I mean, Linda, you I mean, if you can do trans, transparent or translucent, that'd be amazing. But yes, let's be honest, it's not gonna happen.

Yeah, so Okay, so a little bit on terminology, when you're measuring something with a refractometer, let's say, like the route technique, and you're doing, and you're looking at total dissolved solids, the key word there is dissolved, right. And if the if the solids are dissolved, then you cannot remove them via centrifugation. Because they are dissolved. It's possible to to stratify them like to concentrate them, but you're not going to separate them out like and you can do that with like, a like a very heavy sugar syrup and a very high gravitational field, like in a strong centrifuge, you can maintain a gradient, a concentration gradient, but you're not going to spin something out of solution if it's actually dissolved. So if you look at so if let's take aside, hot brewed beverages, and espresso, let's look at cold brew cold brew is in fact clear. Because it contains does least the cold brew that I make, or that even though I don't really like it, or the cold brew that other people make most of that, or some of it, at least, if you look at it, if you pour a thin amount in on the bottom of a beaker, you can read newsprint through it, it's clear, you know what I mean? It's it's dark, depending on how much extraction you have, but it is crystal clear. The problem with you know, the problem with espresso, let's say is that it doesn't just contain dissolved solids, it contains a lot of suspended solids and emulsified oils. Right? Now, it might be possible to spin out suspended solid suspended solids and emulsified oils. But, like spins all I don't think is going to be powerful enough to spin out a colloid. Right. And so I think a lot of the particles in coffee are of colonial size, meaning they Yeah, yeah, yeah, they're not going to come out of suspension very easily. The oils, maybe you could get this to separate over time. Now, you also might be able to break the suspension, using a might be able to break the suspension using some form of kind of ionic shift. But that's also going to mess with with the taste. An alternate technique is to use kind of absorptive technology. No, I've never tried it. But you know, you know, the the most extreme version that we would normally use is something like an activated charcoal, or some kind of bentonite. But the problem with both activated charcoal and bentonite versus the fining agents that, you know, we use, which typically like to stand Kiesel saw is they are extremely high flavor stripping, as well, because they're rather I'd say blunt instruments, right. So they will strip color, they will strip any sort of kind of charge solids. And they do have the ability through adhesion to remove Collodial sized suspended solids, for sure you know what I mean? But they are going to strip also very, very much so stripped the flavor. Now, if you're starting with something that's extremely high, highly flavored like an espresso, you might like the end result, right? I'm just warning you they will be super flavors stripped at that point. So I mean, the other alternative is to is to switch to some sort of cold brew technology now. I've been experimenting with very, the problem is it's hard for me to do valid experimenting, because I just don't like the product. Like I like espresso. And then after espresso, I like pour over. And then everything else is like, you know, a distant 95th to those you know what I mean? So it's like, yeah, it's hard for me. Also, remember those guys that were on? What's the name of their coffee extract? They did that freeze dried coffee, that stuff was dead clear, because it didn't have any of the oils in it. I bet you could do a freeze thaw. I bet you could freeze thought like maybe a gelatin freestyle, and you might hold it might come out clear. Have you tried it? The other problem is that the coffee like the interesting thing about cold brew is is it doesn't appear to degrade as quickly as as drip and espresso. Probably because there's not much there to begin with. Boom, boom. You know what I mean? But it's like, yeah, you know, for some reason, you know, I was talking, it's got to be like 1010 years ago to Andrea Ely. For some reason he took a meeting with me if he thought he was talking to like a normal like a reporter style dude. And so I just started peppering him. with questions, and I don't even remember his accent, some sort of Northern Italian thing that Stasi could probably make for me, but he like, you know, he was like, well, this stuff starts you know, stuff starts, you know autohide you know Otto Otto hydrolysis or whatever he said, Otto, you know auto destructing as soon as it's as soon as it comes out, so it really can't be preserved. And so I guess that's the reason why people like cold brew so much is because it's so freakin stable. So, but by the other hand, like it, maybe it's true that like the fact that coffee gets so crappy when it's been sitting around for a long time. Maybe that stuff is also stripped out through like a freestyle. So you could try it. I've never tried it, man, that might be worth trying. At the bar. You know, I don't know. I'll give it a shot. You never know. You never know what's gonna what's gonna happen, you know what they said? So not Andre Ely. But they had some other person who was running their coffee stuff at the time. And she I forget her name. This is back when Ely was putting a lot of money into into having like galleries around where they would you know, try to mix art and coffee, which I don't really care about. I like art. I like coffee. I don't really need them together. But yeah, but they she said that there's a huge difference and letting let's say you're going to do like a shaker Rado, where you're going to, or whatever people call it nowadays, where you take a shot of espresso and just shake it on ice with or without milk. Right. And everybody knows that's delicious. Because the espresso has enough body. Especially if you had no but even without milk. It foams quite a bit, you know what I mean? And so you get a real nice texture out of it. And she was saying there's a drastic difference in flavor. And I've never run the tests because I'm lazy and stupid. And because I don't like the beverage right? Between letting the espresso cool down to you know, near body temperature. So like you know, I don't know 3540 Whatever it is and Celsius before you shake it versus doing it hot and putting it directly on the ice and my memory serves all of this is like eight 910 year old memory. I think she said it's better if you let it cool before you shake it, but I can't remember is that weird?

That is weird. Because all I can think yeah, that is that is very strange. I mean, the perception of flavor would change definitely. Because obviously the beverage has cooled down a hell of a lot. But maybe there's some more D gassing in that process as well. Yeah, maybe

I mean like could be that shit that it could be just that when she pours it in hot she's getting that you know a little bit more of dilution and she likes it less. I don't know how she was a coffee person, not like a science person. Like you know, you know, you know the that Elise son was a cipher so so sometimes when someone's not a science person, it's hard to judge whether they're telling me something based on some simple mechanical fact like dilution or whether it's a more complicated like the coffee is changing as it cools. And somehow that's better for chilled coffee. So who the hell knows, you know?

No, definitely. No, definitely. Anyway, cool. Well, thank you for answering my question. That's perfect.

Cool. If you're getting good results, tweet me please. Yeah. All right, let's take a break Matt. Back with more tricky issues.

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So, So Matt, we back Can you can you please find on the archives? I don't. I missed when I heard that Hearst ranch grass fed beef was going to be the sponsor this morning. And I didn't know until I showed up. I was like, Thank God, I get to hear the Hearst ranch grass fed beef song. And yet there was no no there was no where is it? So wait,

it used to be like we had an advertisement. Yeah, like a song. Yeah. I don't know. And then you

had like, you had them talking about their Abba tois which I love.

I have no idea of they'll have to go away in the Wayback Machine. Yeah, go find

that and like, you know, pull it out. No, no extra charge. Hearst ranch. Yeah, no, we'll

play that. It won't even count as a drop guys. Yeah, this one's on us. Yeah,

yeah, for sure.

That's lovely. Yes. Do you want your question from the from the chatroom? Sure. Okay, here we go. See my reading Dave the hammer and Matt and listeners any experience making pay showed style bitters, I'm thinking and nice and wild cherry bark, but we'd love to learn what other herbs and flavors to add. And if it's worth trying to make this style or if I should just be happy with the existing patients creole style. Okay,

so who wrote that in Pelham bar? 82. Okay, Pelham bar. I don't know if you're from Pelham, Pelham, Pelham Bay, the Bronx, but or perhaps you are trolling me because anyone that has worked with me knows I hate patients bitters. Oh, I love this. So I have never, it is useful for the SAS AraC right. But in general, I detest it. So my classic substitution for Peychaud's bitters, you ready for it? cough syrup, like cherry flavored roba tussen to me is a dead ringer for patients bitters. And in fact, we used to make robots in Sazerac, we would call them well, we call them we call them Robo sacks. And then we would we would make them and then we actually did aromatase in flaming Sazerac and called it the flaming Moser rack in honor of most his lack from as his name right from The Simpsons, the bar the bartender from The Simpsons, so yeah, I'm glad you asked. I have never researched it because I in fact hate it. But I would look at whatever the ingredients they have in cherry flavored cough syrup are and I will go with that. And if you make us as AraC with a tiny bit of cough syrup, you don't have to have Peychaud's bitters. It is almost a dead ringer. I would say. Yeah. What do you think? Do you think that question answer? Yeah, yeah. All right. Let me get some questions that people sent in because otherwise people will get mad, right? Okay. This is from Joe, could you and Dave I guess did well in the Stasi. That's the Stasi doesn't care. So she won't elaborate. But please provide some insight on the development process for the turkey club at existing conditions. Looks awesome. By the way, I had a great meal at pasta flyer about two weeks ago. Really enjoy it will definitely be bad. Nice. Nice stasis, like nice. Your praise means nothing to me. So means thank you. So there you go. See now that seems genuine. Yeah, that was genuine. For those of you that don't know, that's genuine Anastasia, like in between bites of pizza roll. So question is a turkey club development. So we have a turkey club on the menu at existing conditions. And the concept behind it was what's wrong with a turkey club. And it's the turkey is what's wrong with a turkey club. Usually, it's either it's like some sort of like, when you make turkey breast commercially, you have to cook it to an extremely high temperature. And also, in order to keep it moist, they inject it with preposterous amounts of phosphates and water just to keep it moist. And so in general, that's the bad part of it. And if you just cook a turkey traditionally, and rip it up, it's good. But odds are, it's going to be on the dry side. So the other problem is, is that, you know, the turkey isn't the shape of the bread and so it's it can be kind of problematic. So what we did was is we take Turkey, we glue it into a bread loaf shape, using trans contaminates RM I say we I mean, shorty, like, you know, I had input I was like, we want to make a turkey club. We because it's, you know, one of you know, it's one of the great sandwiches on Earth. I'm not going to get into any discussions over what is and what is not a sandwich. But like almost any top 10 list of sandwiches. If you think about it, Turkey club is going to be on that list. I mean, even the Stasi Alexa Turkey club sandwich. So we took the meat, turkey meat, glued it into a loaf pan. So that was the shape of bread. Low tempted to I think we do 66 So it's not pink at all, and then slice it into tranches, and then tranches. What is this free and finances, slice it into slices. And then that slice fits over the whole piece of bread. So every piece has Turkey, and Turkey is moist, and we hope delicious. And so that's the that's the main thing. Otherwise, we didn't mess with it. And in fact, on the description, it says, I hate it when people mess with something that I love, which sounds weird, but unless someone specifically says, Yo, yo, we messed with this, please be aware that it's called a turkey club. But really, it's soup. You're gonna mean like you don't you hate when people do that, like, hey, Turkey club sounds great. It comes into soup. They're like, Well, you didn't read carefully enough. I shouldn't have to read carefully if you say it's a turkey club. It's a freakin Turkey club. Now if you say a bit it's really it's a it's a Reba Leto where the bread becomes a bread soup Italian style and then we have turkey trunks in it. And like a crumble bacon garnish and like No, no, they just say A like, you know, Reba Leto Allah Turkey club or some crip like crap like this don't write Turkey club. Okay. Anyway. So my point is, is that I wanted to write and Don and I wanted to write Turkey club and then in the description we wanted to write Turkey club sandwich. Because really, it's just a classic Turkey club. And everybody knows what that is. You got your three slices of bread. You got your mayonnaise, your lettuce, your tomatoes, your bacon, your turkey, your pepper, your salt, you're done. Right. Nothing else is allowed to be in that rice us. Anyway. So that was that was the that was the whole development. Someday. Well, next time Dad's coming on. We'll have a we'll have we should have a listener. We should have a listener poll. Can we do that, Matt?

We can do anything. I say that not knowing how we would do that. But yeah,

I'm interested to hear what other people's top 10 Sandwiches are. But I don't want to be trolled. Like if someone says, Do we have the ability to? Do we have the ability to permanently banned people who say hotdog? Is there any sort of

we can build it will make it so?

Yeah. Or like we could publicly shame them? Or something?

Definitely, we can publicly shame that's well within our power.

I mean, I want to know like real sandwiches, people like Cuban like Cuban sandwich, Turkey club, Mexican,

really bad. We can have you record a public shaming message. And I'll just load it up so that it plays 24/7 on there. And

you have some people might want that though, so they can see this is inviting trolling. All right. Good point. Yeah. Greetings from Namibia. I've attached an article you might find interesting. As you know, we scientists have used controlled water baths in the lab for decades, the last 10 years have sent that technology has seen that technology become affordable for the home cook I was there for that. The attached article journal chemistry EDUCATION DETAILS, the use of economical home circulator equipment for analytical lab use, perhaps a bit of the dog wagging the tail, or the tail wagging the dog. Yeah. Cheers, Christian. And I read the I read the article. It was interesting. So there's basically this. The one of the ACS is American Chemical Society, I think journals, they they reviewed, or in essence, they took a home circulator and then ran it through a bunch of tests using NIST certified calibration equipment to determine how well calibrated they were whether they could be used in a lab environment, and the answer is they can so I was interested in it, I read it, as usual. They mischaracterized. They mischaracterized the cooking, you know, Sunday, it's not like it's not even that it's that interesting, you know, because I really get when people go into like historical things over like, this person came up with this, and this came up with this, it gets, I can't get myself to care about it too much. You know what I mean? I care more about like how things work. But yet I could go through that article, which is a good article and point out how they get the historical advent of the inexpensive circulator. And of Soviet and circulators and cooking in general wrong, as everybody does. But I won't bother. I won't bother. But it's an interesting, interesting article. One interesting thing I did gather out of it is you know, how we tell people to they, they do insulated and uninsulated, I'm not sure I can't remember where they do covered or uncovered. But I've always said and I hate when I see people using circulator baths when they're not covered. I hate it. You know what I mean? Like this, you do it uncovered. Oh, my God, I forgot. Don't please Jesus. Don't remind me of that party. Oh, my God. Oh, my God, where you set you set Fahrenheit for Celsius. Oh, Jesus. Oh my god, she's trying to kill me. Just even bringing that up just Jesus, the steak, I put my hand in the room temperature damn water, with no top in a metal pot used as a doorstop when we were supposed to be serving. Oh my god, memories, terrible memories. So the point being that, you know, I've always said I always hate seeing circulator baths that are uncovered. And it's they evaporate more. And I always figured there was a temperature difference between the top and the bottom of them because this stuff's evaporating and there's a lot of evaporative cooling. As soon as you cover the bath, you eliminate evaporative cooling because you're not getting a lot of evaporation off in the headspace above the cover equilibrates rather quickly. So it's, you know, it's the same like covering a pot. So I really hate it. But the only time I allow people to have uncovered baths is a reheat bath. So read thermalization baths are typically like five degrees or more below below the cooking temperature. So if something is cooked at 60 degrees Celsius, the bath is going to be at 55, let's say and so for there a degree up or down doesn't make that much difference in that range. And when you're doing something for service, you want to be able to go in and out quickly. So it's convenient to have no lid and that's the only time that I allow kind of uncovered bass or otherwise i Hey, eat them. Also, I hate it when people don't separate the product out and so that they can agglomerate together and they don't cook properly. But that's a whole separate show. I could scream and yell about that. But one minute hold up. So the point is, is that they measured it. And there was I believe, I can't remember I think like a 1.6 degree temperature difference between the top and the bottom. So that was interesting. Oh, Jeff given writes in he goes, I heard you whimper I do this is to the person who called in. I heard you remember I do when Dave asked who does the dishes. Incredible. Good work. That's all Jeff given regarding the beta male. That says yes,