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.

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This episode of Cooking issues is brought to you by Bob's Red Mill, an employee owned company that has been offering organic stone ground products for decades. Their flowers and whole grains 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.

I made Turin's communications director cat Johnson with a preview of this week's episode of meat and three,

I think we should realize that we more or less have a broken food system when 800 million of us go to bed hungry 600 million are obese, we waste 30% of our food then something is fundamentally wrong.

We'll introduce you to one food waste solution happening in Asia,

they introduced a system where residents were issued an electronic ID card that would open an automated bin and enable them to weigh the food waste being dropped off and then they would be charged in a certain amount of money for the weight of that food.

And we'll take a look at some of the real struggles happening closer to home. How is it possible that a meal that was perfectly fine to consume at 10:59pm then becomes waste at 11pm. So tune in to this week's meat and three on heritage radio network available wherever you listen to podcasts.

Cookie issues this is Dave earlier how to cook issues coming to you live on the heritage Radio Network every Tuesday from you know I don't know like 1215 some I don't know. Like one o'clock from Virtus pizzeria in Bushwick plain joined as usual witness dasya the hammer Lopez and Matt in the booth. How you doing, man? I'm doing great. Yeah. How you doing? Good. Yeah, everything real good. Yeah. So to start seeing I did an event at Cieza raise farm at the Center for discovery on I had to bring David toothbrush. Yes. What day the week was that? I've had so much coffee on the way up. I'm like I'm on this train. He made me get on this train way early. Bring me a toothbrush.

Tell him about it. I certainly bring the wrong toothpaste.

Well, it's not the wrong toothpaste. It's not like so when I travel, I try to like I try to you know, bring the what's it called travel size stuff with me. And so, you know, like travel size toothpaste isn't in our normal medicine cabinet where the toothpaste is because why would it be there? I'm not traveling out of a medicine cabinet. You know what I'm saying? So we have this like bucket full of stuff and it's like, you know, it's always like, you know, zero, whatever, whatever it happens to be landless is so horrible. And like it's some horrible thing and it ends up like it's like Oh, there's the travel toothpaste and you throw it in And, and you take it with you, and you never noticed it until like that night. You know, or whatever and you put it on a toothbrush and you're like, that does not look like toothpaste is very a couple of times I've almost gotten it. I've actually had a situation where that like whatever product it is, has actually reached my lips. And my my mind only at that split last second processes that didn't look right. Pull it away. They're like, whoa, hey. And I can't be the only person that this happens to.

It has not happened to me, Matt,

you know, now that you've inspired such confidence you already have someone with a question for you on the air.

Really? All right. Caller you're on the air.

Hi, this is Jeff from Los Angeles. How you doing? Good stuff. Great. So quick question for you. I have the older champion centrifuge.

Well, oh, champion made a centrifuge Oh, champion. That the blood center for us not Champion juicer? Yeah, the champion, whatever it is, oh, three. Yeah, yeah, guy.

And so I have this bins all too, but I have the old one. And wanted to know if I could use that centrifuge to basically get yeast for beer. So in other words, after the fermentation is done, what layers would I harvest in order to get the yeast if I was going to use that? Right? I've

never done it. But the champion actually is probably pretty good for that, because it's a pelleting fuse. And so I would guess that, you know, you'd get like the large amount of I've never done it. But I mean, my guess is, is that you would just take the stuff, spin it, they take the solids resuspended in some fluid, let it like live for a while, then spin out the deads again, and then it's you should have an inactive thing. This is the thing that's notable though, I just don't happen to know it off the top of my head. I researched it once. But for this, you definitely want a pelleting fuge, like. I mean, the spins all would work for it if for larger quantities. But if you're only looking to get small quantities, I would say that that champion probably does a good job. And the question is, are you spinning out the live stuff and the dead stuff? That's why I would I would pellet it and then get that pellet a couple of times and like build it a couple of times. And eventually the pellet should be more healthy. I think what you want is the pellet because I don't believe the yeast is going to be it's I don't think it's gonna be in solution. I think it'll pull it out.

I think pulling along some dead yeast shouldn't be a problem anyway, it just provides nutrients for living use.

Well, it depends on how much though, right? Sure. I mean, that's why I what I would do is is like, assuming that you're harvesting from an exhausted system, right? You got a lot of dads a lot of a lot of auto, you know, autolyzed yeast stuff in there, which again, not terrible in smaller quantities, but like not a lot of nutrients left. If you want mainly healthy stuff, I would take the pellet and then I mean, you could probably if let's say you're in a cloudy environment, I'd throw away the stuff at the bottom because that's almost all dead stuff, right? Then I would spin out the cloudy liquid and then boom that pellet has still has a lot of dead stuff in it. I grow it once more and spin it and then you have deads plus a lot of lives. I bet if you want it healthy right away. If you're going to rebuild it, it doesn't really matter. You know what I mean? Yeah. Makes sense. I mean, I'm sure someone on the chat room has has something to say about this. Which by the way, Matt is a question somebody had. The question they had was, this is from Kieran. Can I get a link to the cooking issues chat room, I Google it every once in a while, but only the dead links from the blog appear in my Google kung fu is pretty strong. But I'm not even sure if this is a cooking issue staying at Heritage radio thing or some other third party. So where do they get to this?

Yes, so I have told Kieran, but I will tell everyone what I told him. So it's actually a mixer thing. mixlr mix LR is what we use to livestream. So you would go on there and follow heritage radio network. And that is how you get to the chat room.

So you can't it is something that can be searched after the fact.

I would think that searching for this via the Googles would be very difficult.

Why don't we why don't we use something that's easier to certainly if the idea is to let people chat and therefore get new information and or search old information.

I think what would make sense would be including very obvious links to this at various plate like on the website for the show.

Are they a competitor to Google? Why is Google so bad at finding it?

I don't know. I haven't tried it only he has.

I've had a number of people ask how How'd they get to it though? It seems like we're hiding this information for some strange reason as though we are trying to prevent people from getting to it. Which is not the case. As far as I know, right? We

like it to be a secret club.

Geez, you don't I'm saying? Yeah. All right. Well, hopefully that helps. Let us know. Tell us about your yeast, your yeast experiences. So yeah, so in Stassen, I did an event at the Center for discovery farm, which was good. That was, by the way, people, our 10 year anniversary for those who listen to the show, you know, that the Stasi and I feel fear bonded out of having to share a ride where we were being driven around by a rabid anti Semite, for those of you that listen to the show, you will remember that. And so like that kind of he was there. He was there, we saw him. And it wasn't like, a very strong word. But I kind of say that Anastasia was like, Oh, we're here, Harriers. But, yeah,

we also heard a good comeback to a joke, but we can't, I cannot

tell this joke. It is not safe for work. But it was the best comeback to a joke.

Yeah. And I've heard in a

while I've heard in a long, long, especially like, it wasn't like written out of a show or something. It was just like, a lot of combat. And it's not the kind of thing. So like, you know, you know how like, I mean, I don't know you because you're under the bar. And yeah, I don't know. I mean, I don't know who you are. But, you know, you probably have stored up somewhere like a list of like, 20 or 30. comebacks. You're gonna mean like, ready to come back at somebody, you know? No, you are stuff like that. You know what I mean? But it's like, this comeback had to have been, boom, right off the cuff like it could not have been preconstructed, which made it even better. Yeah, yeah. So then, the day after that, we had the star chefs opening party that Anastasia did not do I did with the bar, where he served waffle Turkey. But it was not wild. Turkey was our sponsor. So we did it with Buffalo Trace, which means it was it was waffle low. And then that went fine. So star chefs is going on now. I haven't been yet but for those of you that want to go off to the star chefs go check out the star chefs. Where is it? Anastasia? Green Point, green point where it's called the Brooklyn what? Expo Center, Brooklyn Expo Center. And then I feel like I have another event. You did

a thing yesterday. Last night. Oh,

we had tasted New York for City Harvest. What is it just one freaking event after another season? We did? We did Donnelly's joy of mango drink there for existing conditions bar. And then I have an event also tomorrow. We're doing a museum of food and drink but it's a fundraiser but I believe it's a closed fundraiser. I don't believe we because we're selling tickets to it. Why can't I go? Who said you couldn't go to it? You asked someone at the museum and they're like, not for you.

No, I didn't ask. But if you're doing whatever, we'll talk.

Yeah, people maybe they care but they're not going to hear just like they're not going to hear what that joke was. But it was good. And I had to say it was a joke that was very quick to deliver and the comeback was right it wasn't like this guy was like oh I could see this punchline come yeah and I like

Yeah, yeah, yeah, yeah.

John Arnold no relation as far as I know to me, right said my name is John Arnold. I discovered your work through Kenji Lopez Alt, and recently benefited greatly from the very thorough and detailed information you posted on cast iron pans and seasoning. I don't know if you take questions by email. Nope. Like Anastasia and so I saw here, but I thought I'd reach out to you see if you do, I have three vintage Greenwald pans. He's a cast iron pans people I have some Griswolds I like those of you that don't know the difference between like, most modern there are some modern people who are doing it. But like the most standard cast iron pan you buy now from lodge right? Is not what we call polished and so it's not polished in the sense of mirror polish. What it means is when you when you make a pan like I'm pretty sure this is still how they do it. But back in the day, you reduce sand casting Anastasia now so what you do is you have like a wooden mold. Let's say if the pan it's all like waxed and pretty mold in the pan. And you make an impression in green. It's called green. It's not really green. It's called green sand. It's like like damp ish sand it takes the impression of the pan right? Then you lift up the mole you lift up the thing you take out your your your your wooden you know model of it, you put it back together and then you pour that molten metal into that so like anyone who's taken like casting or shop in high school has like done this typically with aluminum so it's sand casting now that you can always recognize something that's been and they can make giant parts with sand casting. This is the way you know giant things used to be made back in the day. You can always recognize a sand casting because it's bumpy. So the mistakes you've seen castings that are like a little bit bumpy, right. They're like a little bit bumpy. That's the actual you're seeing the actual fan And you're seeing like the the impression of the stuff in the mold. So this is the way cast iron pans are made or were made, I think they're still made this way. So what a lot of old time companies did was they would take an abrasive and they just, you know, smooth out that bumpiness on the bottom of the pan, it was called a Polish pen. Now, it so happens that those pens season a lot better and become a lot slicker and smoother. Eventually, a modern non Polish pen will get a nice nonstick surface, but it's always a little bit bumpy. And I prefer the old Polish pants. And I have some old grease wolves that are polished. So anyway, so if I happen to mention, which I might not even mentioned, who knows. So I went through that whole explanation for nothing. Whatever. Stasis like they hate you, they hate you. They they wish I hadn't been working for 10 years. 10 years with you. 10 years I've been working with you worst. That was this was the actual Anastasia trilogy into buying champagne for a theoretical 10 year anniversary of working together. Like a month ago when in fact, it was just now that it was 10 years. No, it wasn't because he's a liar because they did the event earlier. No, it's always in the fall. It's always free. That's why there's always freaking pumpkins and stuff there.

I swear to you, I have the email. And we can actually,

listen, listen. I don't know if you know. I don't know. I don't know if you know this. This dasya is an inveterate liar. That's not true. Rainbow Room has this weird thing where they have they have certain champagnes and sparkling wines that they'll pour into a cocktail, but they will not serve you a bottle of that because they're like any aihole That's gonna buy a bottle here is going to spend more money. True or False? We bought our cocktail list and we could see what they were pouring into their sparkling. Oh, yeah, they had a craft beer. They had a crappy and we're like, we don't deserve the one that spending a lot of money. Can you just give us a bottle of the crappy one? And they're like, Nah, yeah. Remember that? Yeah. Yeah. Anyway, so back to the cast iron pans. I have three Griswold vintage gridwall pans, but one of them is baffling me a little bit, the seasoning seems to be very dark in some areas and light are more or less missing in others. I've used it around 40 times and seasonally after each use by heating on the stovetop with canola oil until the surface temperature is close to 500 degrees Fahrenheit. My other pens are very uniform. But this one has not gotten there yet I have attached an image of the perplexing pan does this look like I should take it down to the middle of a steel wall or just continue to season. And hopefully it gets more uniformly seasoned over the entire surface. So I'm looking at John's pan here. And for those of you that don't know, I'm sure that you've seen this before on your pans. On the bottom of it, it's black, which is good. And then there are areas that have a little bit of a light, kind of almost reddish, like almost like you think it's rust, but it does not look like rust. So this could be a number of things, right? This could be that there are some spots that are only getting partially polymerized oils on them. It could be some marginal sticking of the stuff. I would not bother, like going through the full seasoning over time. But the main question is, this is the pin sticking. If you're having sticking problems with the pan, then I'd start worrying about it. If it's not sticking, right, then what it looks to me like is you have high spots, and those high spots are getting hit by your spatula or whatever else you're using. And it's creating those marks by like scraping partially polymerize oil on top. If that's the case, I just give it a hit underwater with a scrubby like normal, you know, normal like ScotchBrite scrubby after each use and see whether it just gets better if you just don't worry about it so much. If it's sticking, you might have to do something more aggressive, but it's hard to tell from the picture, I would guess that it's not sticking too badly. And that when you're using it, it's just going to kind of get better and better as those spots get worn away. Don't be afraid of using metal implements. Don't be afraid of using like a Scotch Brite pad on it. You know, just don't leave it wet. That's the one thing I never do. I never leave my cast iron wet. I scrub it and then I throw it back on the stove for like 10 to 15 seconds just to heat it up long enough to blast the water off of it. Yeah, okay. Stasis like don't care. Alright, Serena writes in Serena. First and foremost, thanks for doing your show. I'm a food process engineering your podcast has made me remarkably better at my job and helped me maintain my interest in my line of work. That's nice to hear. It's nice started like yeah, nice. No. You're being sincere for once for once. They tell you people that how many I can ask you can you can answer me it's friggin internet cheese one. Oh, you know how many of you see monster Cinco? How many my son for those of you who see Monsters Inc. My son calls Anastasia Roz and Roz is the character who ends up turret check spoiler for them. Sure. Yes, boy. Anyway, there's a twist at the end about Ross no twist. Well, I won't spoil it. Anyway, he goes, do the akshi. Do you have your paperwork with ASCII like that? And so like, she's like the boss like the administrative boss.

Booker's boss. Yeah.

Yeah. But in terms of the boss, Booker started calling her Roz, do you have your paperwork? But you say that to him all the time? Yes. Can you clean that trash book? Anyway? So like, what are you gonna say, though?

Oh, no, it was about the fundraiser tomorrow.

Oh, no. Why are you talking about you said don't talk about it. And then you bring it up anyway. You know why? Because you know that we can invite people to it. You want to rub it in their noses?

We can? No, we cannot. No, no, no, no, I was gonna say that. That I know, a good fundraiser for it that we had talked about

before. It mean the museum. Yeah.

Okay. Just remind me later. Okay. All right. Because our listeners would like it. Why don't you just tell them because I can't because I don't really want it because it includes me think about it.

Geez. Well, it's a long drawn out thing know what it is? You're talking about? Like dinner? Yeah. Yeah. Not gonna ask whether people think it would be something that people would pay for No, no, that's not that's I don't talk about it right now. All right. Geez. You brought it up. I know. Let's not forget people. The Stasi brought it up. All right now on to someone's question. Or as she puts it into the meat and potatoes of her question. I'm getting married in a week. Congratulations. We're going to have still congratulations. That's very close to getting married in a week and a half. And I want to make what

depends on when she sent the question. She was married months ago. Yeah. Because we haven't been on in two weeks. We want.

What's your name? Are Serena do not read these questions as they come in? I hope they I mean, if you had been married, I hope that you're doing well. I'll

tell you right now. But this was sent on October 15. So

she's getting married today.

Oh, hey, hurry up here. All right, today, Dave?

Weekend, what's a week and a half on October 15. If you don't answer the question right now.

324 25 Oh, this weekend?

Okay. Hey, Serena. I got you. Here it is. I'm getting married like right now. And I want to make homemade caramel sauce as a wedding favor for my 15 guests. Okay, what can I do to either process or what can I do either process or formula wise to make it fridge stable? For a hell a long time must be like a West Coast, like Northwest Hello long time or even shelf stable. Thanks in advance. Sincerely, Serena. In Sugar. She uses a recipe. The caramel sauce from the sticky toffee cake that Rachael Ray does recipe in a minute. I'll give it to you. And then she adds a postscript my mom keeps it in the pantry whenever I make it for her but she lives by Filipino mom food safety rules. I keep it on the counter until it looks weird. I don't want to accidentally make my whole wedding party sick. So I'm seeking your advice. Okay, first of all, I see how you are different from Anastasia in that there is nothing to stop you would like more than to make her entire wedding party sick as long as she was in on the joke. Let's not forget that the Stasi is the person who served sunchokes to people in massive quantities to give them GI upset while she was like I'm not angry. Remember that? Yeah, yeah, true, true story. But we're not here to talk about insulin. So here's the recipe let's take a look at it. Samina. In a small heavy saucepan, bring one cup granulated sugar and three tablespoons of cold water to a boil without disturbing boil until the mixture begins to turn amber about five minutes. Alright, so the heavy saucepan here obviously is to prevent scorching. The three tablespoons of cold water is just to get everything liquid before it scorches on the bottom and you're turning it Amber and what that means is the vast majority of those three tablespoons of water is gone. Since a cup of sugar weighs out. Just remember here, a cup of granulated sugar weighs within 10 to 15% depending on the exact grind you're using within 10 to 15% the same as the exact cup that measurement of water. Okay, so just keep that in mind. We got one cup of sugar, you added three tablespoons of water, almost all that stuff's gone because you boiled it until it was Amber right? So you have a very high sugar substance here. Swirl the pot and when the color and the reason they say without disturbing is they don't want to get crystallization on the side. So if you overly disturbed something, you can get some flex on the side of your pan it will recrystallize that recrystallized stuff will crystallize the whole batch if you get crystals in Christmas is ruined, etc, etc. You don't have to worry I don't think about massive crystallization. Afterwards because of what's about to happen. Swirl the pot and when the color is deep amber removed from the heat, stir in the remaining two tables. spoons of butter, right? So it's gonna foam off the liquid in the butter, blah, blah, blah, it's gonna get the oil and then stir in two thirds of a cup of cream and stir over low heat to smooth, stir in the remaining quarter teaspoon salt. So what do we have here we have two thirds of a cup of cream, a third of which is a third of which is fat, roughly a third of which, and the other two thirds of that are, you know, fundamentally milk lit slash liquid. So you're looking at one cup of sugar to about give or take half cup of water plus, you know the balance of that two thirds of a cup in fat plus a two tablespoons of butter. So you're looking at a two to one simple syrup or something that's very close in sugar to maple syrup. Now if you do it right, you shouldn't have too much risk of massive amounts of crystallization because it's not much higher than 66 bricks if it's higher than 66 bricks at all. But it's also probably not that much less than that. So the only real microbiological problems you're going to have with this now, if the product stays good, ie if it does not. If it does not crystallize, like you're not getting weird lactose crystals coming out of it, or it's not forming weird little chunks, or milk, solid things, whatever you get out of it, as long as it's structurally stable, right. And by the way, it could separate a little bit. So like I make a cream syrup, much the same way as this with no heat, we make a cream syrup, and it separates right but then you can put it back together, it doesn't get granular the texture of it doesn't go bad. The main danger you have to this product is yeast, right? So I don't, you're not going to get any kind of pathogens growing in something with that high of a sugar content. So what I would do is I would put them into jars. And then I would put the jars in a water bath. And I would bring that water bath in you're not like canning to kill bacteria. You're just pasteurizing it to kill the yeast, like yeast is your main enemy here. I mean, maybe there's something that grows in there, but I highly doubt it. I've never heard for instance, like if you have maple syrup, and you open maple syrup, and then you put your maple syrup on your shelf, right, then you have the chance of getting a disgusting mold and the top of your maple syrup they're having these days. No, it's gross, like mold slash yeast. Disgusting. Disgusting. So if you're not going to use your maple syrup, very often, it's a good idea to if you buy large quantities of maple syrup, which is always cost effective. Remember that it's already been a heated product, so you're not hurting anything by heating it. You could put them into smaller mason jars, close them, and then kind of boil boil the water around them. And as long as it gets up to the temperature that's gonna kill all of the kind of yeast and mold in it, then you're good and then it's not gonna go bad forever, fundamentally. And so I would say the same kind of rule happens here, I would say a very light, you know, seal in a mason jar, or even like pour it hot into a mason jar, and then seal it and then immerse it in in you know, simmering water for a little while, because I have to look up the temperature to kill yeast and mold but it ain't that high. And remember, you're starting with something that was, you know, kind of on the warm side anyway, so I would not worry about damaging your guests because of the incredibly high sugar content of that product. That makes sense. Yes. Yeah. And good luck with with the marriage. It's not good luck, like good luck with that. But I mean, like, you know, have fun my experience with getting married. I've only done it once and only hope to ever do it once. What

is more emotional than you thought it would be cried.

associates. It's a terrible person. My experience is that you're in a good journey. You know, I mean, it's gonna be a good journey.

I can't possibly bring your mumbles up to a audible volume.

Anastasia, here's some things to Stasi a hates people who have like kind loving relationships. And people with children or who liked their children. These are the things that

Anastasia hates. beta males, beta males.

People are your wife, but her definition of beta male is someone in a kind loving relationship with children wondered. That's how she defines it.

I just don't like doormats. And by

doormat she means someone who doesn't say eff you. I'm not taking care of those kids. That is bone.

True, true. Miss Garcia. Turns out hates women.

Delete that from this. No, no, no.

That's the show title. Break down.

What's the female equivalent of an alpha versus beta? You don't like him. You don't like a female? You don't like alpha males. I do like, whenever you see someone that I would consider an alpha male, what you see is Doosh Doosh Doosh Doosh Doosh. Like, you know what I mean? Like you turn on the repeat do stutter.

There's a middle path that she's promoting. Yes.

So she likes a guy that's kind of a douche like that. Like not do soft spoken douche. soft spoken douche like that. Like, why would you like he does doesn't like douchebags which is how I define alpha male. Oh,

not every alpha male is a douchebag though. Oh, yeah. Okay. All right.

Look forward to more explanation. explorations of this topic. Future cooking issue. Yeah,

yeah, we got a comment and on the thing, someone's like, Yo, estas you keep acting in beta meals. I don't even know what that means. I don't even know what that means. I really don't know what it means. All right, Cesar writes, Hey, we're taking a break. I'm taking a break right back with more cooking issues.

We now bring you our Bob's Red Mill Food Facts of the week. Corn Starch is a dense powder made from the endosperm portion of the corn kernel. First of all, I would bet that Anastasia hates the word endosperm. Right. Cornstarch isn't really dense. I think of it as kind of a slippery feel. Powder. I like it. What do I use cornstarch for mainly, let's say you have AP flour, and you want to knock down the protein level in AP flour. Let's say you're making cookies, you're worried that turkeys are going to be tough, or you're making pancakes, you're worried the pancakes are going to be tough. Anything where you're using a flour and you don't have a very low protein flour to use. Add a little cornstarch up to about 10% of the weight of the flour in cornstarch. And you'll soften the flour up. It's not the same as having a completely soft flour like you would have cake flour, but it goes a long way towards reducing the tendency of those flowers to get tough in big things. Thanks to Bob's Red Mill for supporting cooking issues. Visit Bob's Red mill.com to shop there huge range of products use cooking issues. 25 for 25% off your order. That's cooking issues. 25 no spaces 20 Pfizer number

and we are back. We are now joined in the studio by cat from the home office at Heritage radio networks. How're you doing? I'm good. How are you? Dave doing all right. Sounds Yeah. Presumably you do not hate women cat?

I don't. I don't

neither do I, which is

do you know, someone who says they don't like beta male? Isn't that not? Isn't that basically some sort of like, crypto anti woman? Oh,

what is? What do you find as a beta? Male? What does that mean?

I think there has to be a balance in a relationship where like, if somebody cooks, somebody cleans, right? Okay. And then we have a lot of beta males who are like, I'll cook and I'll not buy the equipment that I want. And I'll wash the dishes and okay, we won't have sex tonight. Like, whoa.

So you're saying that she was collars?

She just said it intensely anti woman thing there? What did I walk in on? was just this

is just every time that's anti beta male, I don't want to say what? I feel bad for the women. So what

you're saying is, is that if she when I just heard you say was if she doesn't want to do it tonight, and he's like, Okay, I'll do it tonight that that's somehow is anti. That's good. Like, that's mean, it's bad for him to be like you don't feel like doing anything tonight. That's a bad. No, I'm

saying he's doing all this stuff. But for what? Like, like cooking, and cleaning and not buying the equipment he wants. Like a lot of our guys are like she won't let me have anything. Oh, gosh.

I thought she was working on alienating the entire cooking issue. Is that the goal? I

have Dave?

I think I think Anastasia should have her own savage love ask spin off podcast.

Oh, my gosh. I mean, I clearly am not qualified to be on that podcast. So you know, you could call in. So wow. That's just Yeah, I don't know where to where to start with that one. I don't know where to start. So why don't we talk about something else. You had? You're here to talk about their heritage radio fundraiser. We're going to do this. Yeah.

So on Monday, December 3, we're hosting our second annual winter in the garden. Part two.

Why do I want to spend winter in a garden? New York City? I mean, this is not Miami.

Well, because it's going to be in the palm house at Brooklyn Botanic Garden. So it's inside. Yeah, it's beautiful glass house like over by all the conservatories that the right word area and the garden I guess. Yes. It's

so they keep it like don't worry, cleric. Here's the best thing about how many of you out there show of hands? Don't worry, I can't see how many of you been in the dead of winter to a botanical garden. I have Dave house. You know what the most half you know what the most fun is having your heavy winter coat on, and then walking into where they're growing palm trees in a jungle sweat box.

David, have you been to the to the Banzai room at the Brooklyn Botanic Garden?

Probably I do like Bonds eyes and I have been to the Brooklyn Botanic Garden. So I don't specifically remember it. But yes,

it's pretty cool. We're fingers crossed, we're gonna be able to do something in there. Listen, that's all I can say.

Do not put your cocktail on top of the bonds. No, never do that. No, you ever you know, it's a lot of fun. So I had I was one of those kids in the I guess this is mid 80s. Who Bonds eyes were like be it started becoming a big thing in sometime in the 80s. There was like a bonsai push. And that's why everyone started selling. It was always those junipers. It was always those little junipers because they could look older and the leaves are so tiny, that you know, so people would sell unscrupulous Banzai salespeople would sell these things. And then what happened is, is they'd all be infested with spider mites. And you'd have them for a couple of years and then it'd be an explosion of red spider mites. Right? Yeah, bear in mind these are indoor plants as far as you're concerned. Could the bonds die? So where are the frequency spider mites coming from so it had to show up from them the stasis mom wants sent a a mighty batch we said a mighty batch of tomato plants wrapped in newspaper that somehow made the transcontinental crossing to Anastasia via UPS. And she planted them in her garden and garden in a community garden in New York City. Everyone's Yeah, and those those those like Hale and hardy outdoorsy type California mites just freakin wiped out everybody the stasis plants fine because it's like I grew up in California. I could take this and like all the New York City plants were like, Oh, yeah. So anyway, so like I was warded. I kind of like what shied away from Bonds eyes, after the traumatic red spider mite. explosion that happened in my house when I was a kid.

I used to growing up associate bonsai trees with the beach because growing up in Alabama, we would drive down to Panama City Beach, Florida and there was on the way back a bonsai tree store. Oh, nice in Florida. And so I was like bonsai trees are flirty and right.

A way to piss off a bonsai person is to walk up to the person and be like, Yo, How old's that bonsai. They're like, like, it's not about how old the bonsai is, it's the shape. It's the shape and how it's been trained. You know? You're like, yeah, yeah, that's great. How old is it? Can

I give you the definition of a beta male in the urban dictionary?

Oh, geez. Oh, paragon of accuracy. Urban Dictionary. We're literally any Tom dick or beta male can go at any any definition they so choose.

A beta male would never do that, you know?

Okay, it's an unremarkable, careful man who avoids risk and confrontation. beta males lack the physical presence charisma and confidence of the alpha male.

Yeah, and so I think but I think what you're doing is trying to reinforce what I think are toxic, masculine stereotypes, which reinforcing toxic toxic masculine stereotypes. No one is anti woman.

Oh, no, I think you're taking it far.

I'm just taking in less than one logical step.

I didn't realize you guys had this kind of deep conversation. Oh, yeah.

There's more Whoa, Dane tell stories about his life.

Oh, I gotta I gotta wait, wait, wait, I gotta answer your question. And then you stick around cat because oh, we never even said about the thing. Oh, yeah. All right, go go go. Okay,

so it's December 3 at the Brooklyn Botanic Garden poem house and yellow Magnolia Cafe tickets are on sale now. Go to our Facebook page because there are $135 for general admission and 225 for VIP.

And what do you get for gentleman? By the way, I hate VIP sections. Why? Because it's always the worst kind of people that are there.

We had really fun people at our VIP Alright, what do you get for it?

So I like general admission people better

it's a taste around event so we're gonna have 13 to 15 chefs from New York and a couple from out of town making all different kinds of food we're gonna have Dave's gonna have existing conditions team there we're gonna have southern Teague, Damon Bulte doing cocktails. We're gonna have beer cider wine Crusader. Hopefully Shaftsbury. We had Chuck Sperry last year we love those guys.

So that crazy maser Mazur, with me dude from enlightenment.

Oh, you haven't thought about me? Now? You have something else for me to work on? And then yeah, so we're gonna do some past food. Some stations will have a silent auction last year. One of the biggest hits of the event was our wine. In ring toss, we had a bunch of bottles of wine on the floor and you you like paid a small amount to like throw up toss a ring and if you bring a bottle of wine, you got to keep it

and it was like one petri dish and a billion yellow tails.

Yeah, exactly.

That's a really good game. That'd

be like another yellow, yellow tail and kick when Phil comes over.

Just ask him to leave the case of yellowtail.

Oh my god, it's dasya Estancia has like a bookcase constructed out of yellowtail bottle stack because her friends bring it she won't drink it yeah nice friends cheap friends.

Um, yeah, so go get tickets

right now stick around because you want to talk about something else but I gotta answer this question before they rip us off the air. Cesar writes in if you're still keeping records I'm 29 male and single trying to make all of my kitchen gadget purchases as intelligently impossible don't have need for spins all yet. So to start so you got to sell this you got to sell seeds right and spins off. That's your next job. If you don't buy a series spins off you must be made a meal.

No, no, he needs to buy it now before he gets married right? No. Why? Because who says maybe his he's our listener?

Whatever. Starts yet disrespecting

it's everyone disrespects but then only

know there are less here. Yeah.

All right. Do you know how many beta males have called into complain about you? Zero

All right, I was told me you can talk about coffee roasting specifically what coffee roaster do you use considerations when moving up to multi kilo units the roasting cycle flavor development smoking like meat and flavor infusing if you're feeling generous, I'm just getting into coffee roasting I'm looking for a deep dive into the subject. I've done some walk roasting with mixed results and just purchased a genie Cafe coffee roaster as it seems to be the only one on the market that is intelligent intelligently designed for its size, I wouldn't want to move up to an approximately two kilogram unit in the next five years if I end up loving it. Love the show Caesar as in Julius. Alright, so my, my experience with coffee roast, remember it coffee is coffee is a subject that has been and I've said this a million times, it's been moving so radically over the past 1012 years, that any knowledge that you have of something like coffee is like you could be completely up to date five years ago, and then if you stopped paying attention, you were you Are you now know nothing. Like that's how fast something that doesn't seem like maybe to an outsider, like there's that much to know, that's how fast things move in coffee. And so I'm gonna say that my roasting knowledge is way out of date. And so like I can't give you the great news about it is that there there are a lot of there are a lot of websites that are completely devoted to this, and can give you kind of, you know, most of the time, you have to be the way that I approach anything like this. So let's say I was gonna get back, I still roast coffee. But let's say I was gonna get back into being a real badass, like, how do you do it? Right? So what you do is, is you have to pick up the fundamental skill of weeding out the chaff from the good information on a website. I'll give you a non coffee example. So like, I just responded to a text today and not text but an Instagram comment that was sent him you know, sent him they want to DM it's not a DM it was a comment in the general thing. So get your term straight before you before you assess me anyway. Where they said it was a yet another person worried about when they're doing low temperature cooking, whether they should see or something before or after the or is the important part here? Because they're like, I always thought you had to do it afterwards. The correct answer is is that there is no one choice you can see or meet both before and after the dichotomy is false. So you have to get kind of good at reading forums and experiments and finding there's typically one or two or three really good people in a scene who also I don't know where the hell they get the time but they have the time to post a lot of information about it. And you can kind of weed through that and see what is people just kind of harping on minute things that don't really make a difference and what are important, but I will share kind of the my old school where I had been in coffee roasting so I started doing air popcorn popper stuff, which was the first imitation of the civet style roast. If you're into that kind of like clean air taste right. I then moved on to I think they were called Harvest roasts, which were tailor made air popcorn poppers specifically for coffee. And they were fine, except for they're extremely loud and two of them broke on me. I had two of them break on me in less than two years. So I kind of got off of that. Went back to the air popper for a while and then started reading a lot of info, a lot of stuff on drum roasting versus air popping, and I got into the worldly pop. So then I started doing worldly pop Bros. and I wrote whirly pop for a number of years, and I got tired of twisting the whirly pop. So I and by the way, like everyone, like most of your measurements, most of all of that measurement stuff is like the most helpful at the beginning, like unless you're doing that, and this is why I'm hopelessly behind in coffee roasting is that now people are following very kind of prescribed roast profiles beginning middle end of roast and how they're ramping up and ramping down. And for that you always need good temperature. But when you're just starting, I think it's kind of very useful to like, try to hit certain benchmarks, but then also to educate your senses, your ears, your eyes, your nose to what's going on, and then go back to the hyper control. So you can kind of see what you're doing. So I controlled the whirly pop, I automated a whirly pop with a motor, and I finally threw away the whirly pop. And I built my version of a kind of stovetop, burns sample roaster, which works great, but it can really only do about a kilo, I have no experience with stuff larger than a kilo except for if I was going to go anything over what I have. Now you need very, very good extraction unless you're going to do it outside. What I have noticed is that I think I forget which units do it but some units now have the catalytic burner. So that for those of you that never roasted coffee before, it makes an unbelievable amount of accurate smoke, okay? Now that acrid smoke can be controlled by taking a if you have the time and inclination, you can stand next to the mouth of the roaster with a blowtorch and just shoot a blowtorch across the mouth of the roaster. And that high heat will consume the acrid smoke and you will get very little smoke coming out as long as you maintain that flame. There are people that put like a catalytic burn on the out on the on the outflow of gases on their roasters and burn off all of that accurate kind of bluish smoke as it comes out. And so that is the real impediment, I think to doing larger roads, not just the power, right? Because I can clearly do a lot more on my stove or if you built a propane burner, or something like that. But I'm sure someone in the chat room has more information on this and I encourage them to read your time to go. What was let me see what I didn't answer and then I'll see where I didn't answer. Oh, Eliot wrote in about the still spirits turbo air still said is there if there's a show today, can Dave talk about this piece of steel equipment, it's cheap. I want to make absent that home with dried and fresh ingredients. Thanks. Okay, so what the turbo still is, is it fundamentally is a it takes a long time, but it does distillation, instead of using a worm with water, right to chill it off. It's just using a fan and forced air, which is a relatively inefficient way to cool off condensing vapors, which is why this thing distills at a relatively low rate, I'm sure you can distill something. If you're distilling a an already distilled product and you're just trying to get flavors and aromas out, then I'm sure it's going to work fine. If you're trying to do actual distillation, which they encourage you to do, where you're taking like a like a fermented thing and trying to get a full thing off. They don't mention anything about removing heads and tails, it's kind of crazy, their instruction, they just say, well, you, you distill it, then you mix it with water, then you put it through a charcoal filter, then you add flavoring. Now, this does not sound to me like a recipe for Great Spirits now, and the structure of every still right because it's not a column still. So you're not doing like hyper purification, right? You're just you're taking stuff off as as it comes. It doesn't have I can't tell, I don't think but it can't, it doesn't have like a lot of plates, it's not doing a lot of purification, right. So it's acting like, like the cheapest of all stills. So you're gonna have to do like a lot of cuts. And you're probably going to have to distill it a couple of times to get kind of the separation that you want. If you're distilling something that has impurities in it. If you're not distilling something that has impurities in it, then you can act more like I act with a rotary evaporator where we're trying to get total recapture. And if you're trying to get total recapture, which you're not going to do with an ethical system, whatever, I'm not gonna get into that. But the point is, if you're trying to get total reCAPTCHA, and you're not worried about heads and tails, and four shots and all of that kind of stuff, then sure, give it a shot, it'll probably work. One note is I don't know what kind of safety mechanisms they have in it to prevent explosions, right? So alcohol vapor is one invisible and two explosive. So this is why everyone seals up their stills and make sure that the fire never comes in contact with the alcohol vapor. Now you don't have a fire because it's electrical, but like, I don't know, maybe you do this next year stove. I don't know. Maybe you smoke. I don't know. I don't know what you do. I did not know your life. So just be careful and I didn't see any real safety warnings about explosion hazards in In in their instruction manual, so just be careful out there cooking issues