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.

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We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

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I'm Hrn Executive Director Katie Bozeman Wadler with a preview of this week's episode of meat and three, our weekly food news roundup. This week, we're looking at the way labels shape our perspectives on food. I know you're not supposed to judge a book by its cover, but is it acceptable to judge a wine by its label,

there are some labels that I'd say are so bad, they're good. As long as your paperwork is in good shape, you'll get a grass fed label.

Tune in to this week's meet and three on heritage radio network that's meet plus sine t h r e available wherever you listen to podcasts

Hello, and welcome to cooking issues coming to you live on the heritage Radio Network every Tuesday pretty late this time but I was early last time so you average it out it's my normal time of noonish to like you know once what it all balances out all balances out in the end and the end we all ended up in the same box and or jar and or sprinkled over the same ocean. Join as usual, with the Stasi the hammer Lopez, how're you doing? Good? Yeah, yeah, man in the booth. How you doing? Great. Yeah, calling all of your election or food related questions to 718-497-2128. That's 718-497-2128 Today is election day. The Stassi has not yet voted. What about you, Matt? First thing I did this morning. Yeah,

I got up voted. Got a bagel. Yeah, York Life.

Nice. How was the bagel? It was totally adequate. Whew. An adequate bagel is so sad. Can I tell you the worst thing I've done in years? Go. I bought a bagel at a supermarket for my children.

Oh my god. What do you don't like them? Huh? Yeah, I

mean, it was like, for those of you that don't live in the greater New York area or any other area that has, you know, a high enough concentration with a real kind of Jewish culture. Supermarket bagels are garbage. I don't know why it is that supermarkets can't produce a decent bagel or get someone who can produce a decent bagel to ship it to them but even a relatively high end supermarket or one that attempts to be high end. Their bagels are by and large wretched. You know what I'm saying? why's that? I don't know. Why are what why is it that like, this is like my kids whenever we travel, they're like, I'm gonna get a bagel. I'm like, we're in the middle of nowhere. The bagels are not going to be good. It's just going to be like poorly made bread doughnuts. They're going to suck. You know what I mean? And starts you ever had a good bagel? Like it like you know, in a non bagel zone now? Are there good bagels in LA? I have never I've not been to Montreal in many years. But even the Montreal bagel I'm looking I look at it with a little bit of side eye because they don't put salt in their bagels. Like everything else. Sounds great. You only mean like that. wood fired ovens. Nanny nanny poopoo all of that the culture the history. Oh, we make great smoke this and that. No salt. We had a discussion before this. dassia like, you know, they're the Tuscany of bagels. Weird. You already have a color. That's how rabid your fan bases. Nice. Alright, well, it's been well, to be fair. We should have been on the air 25 minutes ago. Caller you're on the air.

It is it's a it's math for Mr.

K. Hey, do you vote yet? I did. I bought it this morning. Nice. What's up?

So I'm in the process of upgrading my knives. Right. And I bought the duo sharp stone the DMT. Two big one that you recommend? Yeah, yeah. 10 inch, fine extra five. And I don't know. And so what I wanted to do is I wanted to get handy with the hand sharpening before I actually ticked up for good knives, right? And I can't tell us like my existing knives are so crappy that I can't get a good edge on them. Or if I'm just bad at hand sharpening so I wanted to know if you had any tips and tricks to get the most out of the duo sharp

what kind of knives you have now.

I mean, I have one of those like Victorian oxeye Brock's chef's knives.

Are they standard?

I think that one is stamped. You know, they're like, they're pretty garbage. So

I like how that's your knife, but yet you own it spins off strong.

Yeah. Well, I was like my one bit of kitchen heterodoxy? You know, I was like, I just, I didn't think good knives are that important. But now, you know, I'm almost 40. So I got to

Yeah, time to step up. Alright, so listen, adult, you know,

adulthood.

So look, the when you're sharpening a knife, right? The, the kind of the crucial thing is one to get. And there's many, many schools of thought on this, right. But in general, you're going to want to take the rougher side of the stone. There are people who say that you need an even coarser stone, if the edge needs to be taken down a lot. I don't really but I'm wondering, I don't really believe that. I think that's horse crap. I mean, you know, people who put very rough edges on things like us literally, like large flat plate grinders like spinning plate grinders, which I don't recommend you do with your knives. But if you're on the fine side, which is the red side, right? The main thing is to just kind of, you know, I'd put some, some glasses on or magnifier, take a look at the edge of your knife, right? So in a forger, even somewhat to an extent, I guess, and stamp knives, right? The body of the knife has its own kind of angle. And then when you get down towards the cutting edge, there's the ground in edge. And that ground edge has its own angle right now. Yeah. If you believe the old old school, old old school people who are dealing with I don't think necessarily like the super high tech steel, people do this anymore. But it used to be at the very, very, very cutting edge, there was yet another another angle, right? And the idea it was you go to, you know, to you go and the angle becomes kind of larger and larger, become more and more sturdy, but because it's smaller and smaller, it's still sharp, does that make sense? So like the old school people would you at first, you'd make sure that the body of your blank had the correct kind of angle, and they're, you know, good ones can you know be concave as they go down, or you can have crazy grant ends or whatever the hell you need. But then you have your actual cutting edge bevel. And that that bevel is the one that we talk about when we're talking about like a western style knife, which is equal on both sides, right, versus a Japanese style traditional Japanese, which is basically flat on one side and angled on the other. So that initial cutting edge is the kind of most important thing to kind of get right. And so you have to look at it with a pair of glasses, the old schoolers, what they would do it when you're learning is you would take a sharpie or something like this, and you mark along that cutting edge. And then you just take a light swipe and you look at it again and you can see if you're hitting two errors if you're if you Your if the back of the of the knife is too high, and so you're making, you know, you know too large of an included angle there, right, you'll notice that you're taking off only metal at the very edge of your of your blade. Likewise, if you're too shallow, if the back of your blade is too close to your cutting stone, then you'll notice that you're taking off metal that is much closer to the body of the knife itself, and you're not taking off anything it's on the edge. And when you get that when you get that angle just right, you should be wiping that Sharpie off relatively evenly across the entire cutting edge, right. And so that's a good way of figuring out like kind of what the angle of your knife is. Now, if you want to change that angle, right, you can go more aggressive so that the smaller the angle is. In other words, the closer the back of the blade is to the stone as you're sharpening, the sharper in quotes you'll be but the more fragile your blade will be, the cutting edge will be and the more easy likely it will be to crack or chip or rollover, right. So the first thing you got to do is see whether you're getting your angle, right, I think people freak out about getting their angle exactly right. But if you just pick up your knife, and do long strokes, and try to keep the angle relatively constant over the length of the stroke, you don't have to be some, you know, like Seventh Generation Master Japanese sharpener to be able to properly sharpen a kitchen knife. So I just wouldn't get that worked up about it. But the key thing is, is that once you find that angle, and you and you go, you have to keep going until you have done what's called form a burr along the entire edge of the blade. And so if you again, you look under glasses, you'll notice that like once you have sharpened it down, the edge will become very, very thin at the end and almost what's called roll up or form a burr on the side that's facing facing up right not the side that's facing the stone the side is facing up. And you should do one side at a time while you're starting right. And then what you'll do is is you can run your your thumb, like starting like you know from the doll side down across the, across the edge, right, and you'll feel something that catches on your thumbs feel and then flip it over. And you'll feel what it feels like on the non verse side. And it should feel different, you've caught the edge as you go down. So you'll see that you've what's called a form of form to burr on the edge of your edge all the way down. And a lot of times, if you haven't sharpen your knife in a long time, or if your knife has been bent, what you'll notice is you'll get a burr edge and a couple of places like maybe you'll get a burr edge near the point, maybe you'll get some in the mid in the belly, but you're missing some in the front. And a lot of times that's because your knife has been dented or whatever. But you need to get that Burr edge along the entire line of your of your edge or you're not going to not going to win. Right, then that's what I was. Yeah.

So that's what I was wondering is like, when I was feeling for the burr it felt like it was either like opposing sides, like there was a burr on one side. And then the other basically what you described, like I was wondering if that was possible. So

yeah, yeah, and you focus and you can go down and you can put a little more energy, like it's good, like a lot of the time to do relatively long strokes it take up now the Japanese don't do this, Japanese do little small areas and circling when they're doing their initial stuff, right. So like, they don't do that. But you know, for me, I find that I get a more, you know, it's easier for me if I focus on an area that needs focusing on and so I'll do mostly straight pushes right to get that area in shape. But then I tried to do some like slide pushes that kind of engage more of the blade, so that I'm not like effing up one part of the blade, you know, and you know, not the other if you know because you can overhaul on one side and then you have to take the whole knife down to that. So once you get a good burr edge on one side, right, assuming you're not too far gone, you get one good bridge and then you flip it over and you do the burr once you do that, then you can switch to the finer stone and you need to the trick when you're doing this is to do finer lighter and lighter pressure as you go so if your first hits are relatively aggressive, right, your last couple of hits where you're going on the on the two sides should be just the weight of the knife really do you know what I mean? And then I also you know if I have the time or if I have this stuff I'll stop it I'll like reverse drop it to knock any burrs off of it or even just take it on my on my apron or on my bed sometimes and just like knock you know you know like draw the other way to knock off you know the last because that can really increase the durability of your blade now I used to back when I use you know guides and if you're interested in it, you can buy a cheap guide like there's expensive guides like I was I forget the names yeah edge pro like I have one right like those things and they're good to try out so you can see what it's like to have like a like an extremely like machine, mainly machine guided accurate edge so you can see what the difference is. And it really, they're a pain in the ass. They really are useful. And in fact, you know what, I'm gonna go ahead and maybe recommend that you try one. Or you can use Ed sharp as another cheaper guide that like hunting knife people use the razor's edge people put that out, like, you know, decades ago and that was the first guide that I ever owned. And I have their book which although it's outdated, I think it's still good The Razor's Edge guy does sharpening, he's the guy that had the world record in speed shaving with a double bit axe. Yeah, you heard me right speed shaving with a double bit axe, but the information is probably outdated. But you know, that's kind of where I learned to sharpen. And he actually recommends the two parts sharpening so you take it down to a good edge, and then you do a secondary small sharpening at a higher angle just to make what he calls a more durable edge. But I don't think very many people do that anymore. I think that's kind of maybe fallen by the wayside or, like, you know, it was more important with older kinds of Steel's, but I'm gonna go ahead and say that it might be fun for you and worth the time and energy to buy one of those sharpening rigs, like the edge Pro, just so you can see, just so you can see what it's like to take something down to like a, you know, kind of mechanically perfect edge, you can see it right. And then once you've done that a bunch, then I think you will be able to hand sharp and more easily, right? It's kind of it's kind of like the way they teach welding in reverse where they make you learn the hard stuff first. And then and you know, then teach you the easy stuff. Like maybe instead of reverse, I think you should learn the easy stuff first. So you can get a feel for the tool first, you know, for like what you're doing, and then move on to the harder stuff. But at this point in my life, it's so much easier to pull out the sharpening stone and just, you know, touch up my knives than it is to haul out the edge pro bolted down to the freaking table. Choose the grit set the knife put the thing Shoo, shoo, shoo, shoo, shoo, shoo, flip, shoot, shoot, you know, it's like, please, you know, that's like minutes of my life and like, you know, storing the stuff whereas like, literally, you know, before I cut a steak, I'll pull out my stone. I'm like, shoop, shoop, shoop, shoop, shoop, shoop, shoop, shoop, shoop, SAP SAP done, you know what I mean? Like real fast for a touch up, you know what I'm saying. And if you ever get into Japanese knives, you're going to need to be good with hand sharpening. Because, I mean, as you just need to, you know, because they require they require more constant focus prior to every use. And once you get good with the sharpening stone, you'll get in the habit of just doing like a light touch up on the extra fine just before you use it every time and that and it's my opinion, probably maybe, right maybe wrong. It's my opinion that just that super light touch up beforehand is helpful in maintaining kind of the longevity of like a really nice edge.

Yeah, so that's, that was the other thing I was gonna ask is like, How frequently do you do the full sort of sharpening routine?

I mean, it really really depends if like some knucklehead picks up your knife and cuts into a, you know, cast iron pot, then you need to do that right now. It's gonna take you a long time, because you might have to take chips out of it. You know what I mean? It means a lot. A lot depends. You know, my old butcher used to tell me never to put knives in a dishwasher. But he was like, afraid that the heat does something, but I think it's more just the knife banging around in the dishwasher is reason not to do it. But, you know, and plus the handles made of wood. I'd like to hear some good arguments on not using a dishwasher on a modern knife as long as it was isolated, so wouldn't knock around. I'd like to hear the arguments. I don't know. What do you think of the buying?

Well, so I bought a Mac, an eight inch Mac ship Japanese style chef's knife, that's like a single bevel. And that's nice. It's like very, very limber. Very, very fast. You know,

I used to have a Mac I had a Mac petty and another Mac. They were good. I liked them.

Yeah. And then I was I don't know, I was thinking about just like the Woodstock classic. For sort of a European style. Yeah, I've never owned

a I've never owned a whisked off I've owned a bunch of ankles. And I've owned. I've owned some old school Saba Chase, I really liked you know, I think,

again, you should find my dad actually has an old like sub RCA slicer. Yeah. that I want to. I was curious if it would be possible to rehab that. That thing is like really beat up. I found it in like a kitchen drawer in the back. And I was wondering if

I bought my tendency would I bought my 10 inch sub a TA at a thrift store for $3. I love that knife. Yeah, and it came right back. Did you bring that thing back? Yeah, because the steel the steel in those things is so easy to sharpen because it rusts and everything but it's stuff. It's so easy to sharpen. Those guys sharpen it with like, the worst stones in the world. Think about it. You don't I mean, like they don't maintain their edge. You have to sharpen them a lot, but they're very easy to sharp. Right? And I kind of like them. You know what I mean? Yeah. I had one last thing. Oh, get a 10 inch knife. Okay, you won't regret it.

All right, yeah. All right. Cool. Cool. All right. Well, thanks as always for the helmet. Cool. Let

us know how it works out. We'll do. Cool. And you actually have another one online right up there right now. Sure. Caller you're on the air.

Oh, hey, hey, great to be talking to you guys. Doing. Good, good, good. Hey, I found your show about three weeks ago, and kind of did a deep dive. I've been really into it. So thanks very much you guys made. And I got my girlfriend really into it. So now she talked to you about you guys. Like all the time?

I mean, listen, women listen.

Through. So she got me. Liquid intelligence for my birthday last week. Right? Have you guys been pretty fun? Oh, thank you. And so the red hot poker thing is interesting to me. And you say you won't sell me one. So first of all, how dare you? Maybe you ought to well, by if I if I were to try a copper slug first.

Right? You You mentioned

in the book that that some drinks like it doesn't affect it. Some it actually is kind of Pleasant. And some it just makes it taste awful. That's correct. So are there like drinks you can recommend? Or is there a like a systematic way to predict, like, based on like, the contents that drink? Like, what what drinks like a copper would be good for

sure. So put a piece of copper in your mouth, and then drink. And you'll get kind of an idea. Now you don't want to have copper in contact too long with acids in general, right? Because it'll form you know, a certain amount of kind of toxic copper salts, but it's not really in contact with it that long. And it's boiling so hard that I doubt you're even getting that much contact with meat. But just to get an idea tastes like like you're sucking on a like an old school Penny. You know what I mean? A little bit. So like, yeah, with certain I've, you know, I've had it taste okay. In mulled wines, you know, and Nils and I used to do like a Glow Recipe where we throw the red hot poker in. I mean, the reason we don't make those red hot pokers is, look, they're inherently freakin dangerous. And even if it wasn't for that, they burn out, you know what I mean? So like, I'd sell someone and, you know, nostos and I don't want to have to deal with when they break a saying, well, we told you they were gonna break. You don't I mean, you want to do that instead? Yeah, yeah. So the

secret for what I'm saying that is not going to be the secret Booker and DAX next item.

Absolutely not. In fact, the last time I was in China, or two times ago, when I was in China, I spoke to someone about trying to manufacture one even for the bar, because I had to go make them again. You know, for a while Piper was working with us and Piper would make them now that you know, Piper's has been here for years. Now I have to make them again. I hate making them because it's boring. Like making the making the 50th red hot. Poker is boring. I haven't learned anything new actually, it's not true. I changed the recent batch a little bit. I just made 10 Last week, I was trying to figure out how to integrate them into the bar. So anyway, I spoke to someone in China about manufacturing it but it was that thing that where they clearly didn't understand what I wanted. And just like the I was just projecting months into the future of trying to tell somebody what I wanted and then that person not really caring about my problem, and like not really giving me what I wanted and that the level of like, I felt my I felt like months of audit compressed into just 20 seconds of looking into this guy's eyes when I was at the at the trade show in China. And I just said to myself, yeah, nope, you know what I mean? I'm not gonna I'm not gonna do it, you know? I mean, for sure building stuff is a real freaking heartache. You don't have the Anastasia Yep, it's a real heartache because you have to rely on so many people that don't think about it the way that you think about it anyways, but so a copper slug can work you better have a very very high output stove or put it on a high output stove and then hit it with a torch for a while to just to heat that slug up and you're not going to get ignition with it the way that you get with a red hot poker however, you might be able to get an ignition if you have an open flame source next to it and you poke it with an extremely hot slug I have not tested that

what do you what I put the flame source I like direct it out it or it just lights have it nearby.

No if you like so if you stick the slug into the into the drink and then bring the lip of the glass under and there's an open flame or sparker there it should light because you've superheated the alcohol vapor and it's going to be coming out kind of violently and it'll light up. But really like you should be careful. The only real injury we've ever had with a red hot poker was one of our bartenders years and years ago, the glass blew up right that was the problem the glass blew up and just you know from Thermal shock hits glass, you know what I mean? And it's only happened once. But then that shattered and it burnt his hand. And so then we made holders. So now the bartenders hold, like, like a handle. And the glass is at the end of the handle. So even if the glass breaks, it doesn't like explode, it just goes down. Yeah, I freak some people out with the red hot poker failing. Remember, we used to have it at the at the French Culinary Institute. And those guys definitely did not want to do the red hot poker. And they used to freak them out all the time. And they would occasionally, you know, I would say what are the words we use fail spectacularly, but it's rare. And, you know, the main thing when you're doing an electric red hot poker with failure is is conditioning it for first use, once you condition it for first use, it's pretty safe, like most of the danger is if you don't condition it properly, because it can overheat itself and blow out. But whatever, you know, I deal with it.

What the rocks be a better experiment, then

I have not had good luck with the rocks. And the other problem with the rocks is is that the hot rocks that are sitting in your drink, right, so you throw the rock and then you have a high rock and a drink. And so now what I mean the Rock State and it's cool, right? I would try the the copper slug. It's easy to buy and it's easy to try so you can get an idea for it. Just let it heat for a long time, you could put like a little insulating blanket over the thing to kind of keep the heat in. Like you can get a very, very high temperature insulating blanket and just throw it over the poker when it's on the stovetop. And that will mean that will allow you to kind of heat it up to a dull red, which is kind of where you want to be. And then you can kind of get into the fun of playing with these with these drinks. But just be aware it'll have a little bit of a copper taste.

Awesome. Yeah, Kelly for Christmas. Yeah.

Today's program was brought to you by Lake krusei. The first pioneer colorful enamel cookware over 90 years ago. They've been a favorite for generations through the meals and memories the cookware creates and the style it expresses. My name is Ken Johnson. I'm the Communications Director at Heritage radio network. When I'm not making food Radio, I'm making food and my favorite cookware is the eight quart marine blue dutch oven. That never leaves my stovetop. Before we got our Laker say the cookware we used most often was an antique Griswold cast iron pan. It didn't take long for me to realize how much I'd been missing enamel cast iron in my life. Laker SE has a superior heat retention of cast iron, but paired with the unparalleled performance and ease of enamel. That means delicious food with easy cleanup. Head to Lake her say.com/hrn That's l ecreuset.com/h. r n to see all the new products and amazing holiday gift deals, HR and listeners will get 20% off the new Lakers say cookbook with the code HR N.

I call her on the air. Hello, how you doing?

I'm doing great. Thanks. I had a quick juicing question for you. Oh, great. I was wondering if you have any tips for juicing some more exotic fruits specifically longerons And rambutans? And mangosteen? Oh,

yeah. So mangosteen also, the real question on like a mangosteen, for instance, is I've never eaten the seeds, right? So I don't know, I don't know, if you were to like, I don't know, a I don't know what kind of technology you have. And b I don't know how much damage it will do to the juice to smash those seeds up and then try to get the stuff out later. You know what I mean? I know when we're doing stuff like concord grapes, we don't blend the fruit or like do too intensive or hardcore of juicing too with a massive cane juicer just because will release all of their stringent tan and out of the seeds and it ruins what is otherwise a delicious juice, right? Yeah, so for things like that, or I have done other big seated things in the past, or things that don't want to be blended or juiced. What I will usually do is I will just kind of need them by hand with pectin next at Ultra SPL and that breaks up the fruit and then the seeds kind of drop out. And then you can puree and or filter and or do whatever you want with the clarifier wherever you you're going to do to get the rest of the juice out and I've done that with like strange like like there's a Senegalese fruit called mod which has a giant seed in it. I've never done I've done Spanish limes, which is a mum on SEO which is kind of similar.

struggles are tough with a pit. Yeah, the fruit is really stuck to it.

Yeah, so but I've done them this way where you're like throw them into a pot. You hit him with enzyme and you just keep needing them. You know are tumbling them or beat them and then the enzyme will eventually eat the fruit away from the pit without having that without chewing or destroying the pit. And I might do a similar I don't know what people do commercially, I should look this up for you could also try a press, but then you're still going to be squashing those seeds flat. You know, I haven't started using our 20 ton press as a juicer yet, or lat like last week, like I said, as a as a nut sack squasher. Like a like a Norwalk kind of setup. Yeah, yeah. But bigger. We got to squish giant nut sacks in our in our in our press. Not milk sacks. But the Yeah, but I don't know, I should just think about but like, I think if even if you're not going to use a spins or do anything like that, I think like hitting those with with an enzyme that breaks down pectin and hemicellulose is going to be your first step to kind of getting those seeds off of there. You know what I mean? Getting them out of there. And like just getting the fruit juice to liquefy.

That makes all right. Yeah, that makes a lot of sense. We appreciate it.

No problem. Let us know how it works. And I'll try to think about it more mangosteens I mean, to think about mangosteen Where do you live? I'm in New York. I mean, the mangosteens here are garbage anyway, compared to like, I mean, they're good. But like, compared to like, where they're actually growing. mangosteens you ever like yeah, you ever bought a sack of mangosteens directly from a place that grows? mangosteens?

Oh, yeah. Off the back of a truck in Thailand. It just doesn't get better than that.

Right. Right. Yeah. I mean, I mean, I mean, like, once you've had that mangosteen and you have like a New York City. mangosteen, where it's been like frozen or shift. You're just like, Oh,

yeah. You know what I mean? decent ones in Chinatown. But, you know, it's slim. pickins for

you also, it's like, I mean, decent. Sure. But I mean, like, compared to like, I think the thing is, like people who have a mangosteen here in New York City, right? They taste it. They're like, that's a good fruit. That's good. You know what I mean? But if you go up, you have a real one somewhere where they're actually growing those damn things. And you have one fresh, you're like, holy crap. That is a great fruit. You know what I mean? It's not like one of these. Yeah, it's not like one of these mangosteens are not a take it or leave it fruit. You know what I mean? Like they like when they're right. You know what I mean? They're like, they're, they're top notch. You know what I'm saying? Oh, yeah, I wonder what happened to the juice. I wonder whether you lose? You know what? I wonder whether they would taste good. clarified. I've clarified lychee I haven't liked it. Sweating. And I like it. I don't like sweaty sweaty. Something about lychee I love li cheese, but something about like lychee things. Like, I don't know. It's like kind of sweaty. Something something Animalia sweaty. I don't like about it. I mean, I'm willing to be willing to be convinced not, but never been there been a giant fan of lychee things. Literally can't because that's fake. Lychee lychee candies are fake. Lychee Those are good. You know what I mean? lychee fruit delicious. I don't know. Like, what do you like? Lychee Anastasia in general? What? Yes. But do you like candy cheese? Are those things? Sure. She doesn't care if she doesn't. Yeah,

I'll give it a shot and I'll report back all right.

Thanks. Two minutes

only no is that you saying that after this Oh doing because I haven't spent enough time I was on the phone all morning with with Shana. Yes. Okay. Tell people This is Miss dasya talking but some reason she's talking through me tell people's and submit their Thanksgiving series all techniques to Why don't you say it since you've really wrote me? I you?

Yeah, to my email. Right. And then you give the the you know how to film thing. So tell them how to Thanksgiving series all techniques. Send your videos to my email.

Yeah, please film them horizontally so they can be formatted like a human being and not no vertical. Yeah, vertical. You're gonna become one of those persons not gonna use it if it's vertical. Yeah. Where they have that background background where they like doubled it and like put it next to each other and be focused. It's so foolish, right. So foolish. All right.

Okay, the second demo before the 14th. All right. This

question is from Pete from St. Pete, which I appreciate if I was My name is Peter and I was from St. Pete. I'll be called Pete from St. Pete for sure. Hey, Dhamra Hey, hammer dammar Hey, hammer David policy. I've been wanting to get a pressure cooker and did some research and found that the instapot has come out or is coming out with an electric pressure cooker that maintains 15 psi while cooking call the instapot Max. Have you seen played with or know anyone that has one of these? If it maintains 15 psi will cover all of my bases that you said are problems with most electric pressure cookers? Or is it self venting, which is not a big knock against it. I'll admit I like the ease of use of just hitting a button and letting it go. But I do plan to get an induction burner soon as wondering if I should just get to Kuhn recon. Thanks for the time love the show. 150 150 episodes through the Oculus Oh, Jesus. Okay, so the answer is, I don't know, I've looked into the reviews of the instapot, Mac's are not so good because the price is higher and they say it actually takes longer to cook. And what that I'm assuming means is it takes longer to heat up and then longer to cool down. I'm not usually using a pressure cooker just for speed. So that's not a problem for me, I want the you know, I want that kind of higher pressure and absolute amount of time to get to temperature and to get down isn't that important, but most people on the internet have an issue with it compared to the cheaper ones just because they thought it was going to be a whole lot faster, because they had equated the higher pressure with faster cooking. And while it is true, that things will cook through faster at once you reach that temperature, it will also take longer for it to come back down, you know off of pressure because of the extra pressure. And I don't know how their heating element works. It might not you know, heat heat as quickly. But that said there are a lot of things that I really think 15 psi is better for there are things where you can do a lower psi and just cook a lot longer. I haven't done like all of the tests but I know at the bar because people you know can't be trusted to maintain the pressure cooker. They you know, we use an electric one and we just cook it longer to do our duty to coconut. I haven't tested it with honey and eggs just because we're not using those at the bar right now. So I don't know and I haven't personally personally use one. The one thing I will note is that is that one of the reviewers it took a preposterous amount of time for it to cool down using the natural release method. So I'd want to make sure that there was something you could do to not have it take quite so long to do its natural release. Anyways, sorry I couldn't be more of help. More help. Where I was real quick, real quick,

real quick for you is four minutes.

Hey Anastasia de booth boys. Anyone else? It's Steven in Bed Stuy. It's local Bed Stuy. Love the show. It's my daily subway listening he led me to further cultivate and pursue my own curiosities in the kitchen question. You went over D bone rolled Turkey somewhere around episode 150. But I couldn't find it. I've D boned and rolled whole Chicken ala jack at the pan. Jeff, are there any major differences when boning out rolling a turkey? I'm thinking 10 pounds with bones. I have no circulator. But do have a pressure cooker electric oven and convection oven. And then you had a question too, which I don't have time for any ideas for stuffing. I'm thinking sausage homemade bread, lots of spices. Sounds good. Don't forget egg. Egg sausage, I like to throw mushrooms in. And I was told man are in orange slices are bad, but I love them because that's what I grew up listening on be boning a turkey, the main differences are they're usually bigger, they're usually frozen, you really want to thought you really it's very easy to lose track of where your fingers are in a semi frozen bird when your hands get real cold. And that's kind of when you get sliced. Inside Out rolling boning where you don't cut the meat is a lot more difficult in Turkey because of its side. But if you're just going to do it, where you cut down the back and open it jacket pan style, it's not that much more difficult than doing a chicken. The only thing that's harder is popping the joints is more difficult, like when you're popping the joints out to break them out because the joints are stronger because they're bigger. The main difference and the thing where you're really going to have trouble is the tendons in Turkeys are ridiculous in the legs and very hard, you're gonna lose a lot more meat. If you're ripping up the bones in the legs versus chicken where the tendons are a lot easier to remove. So the tendons of the big thing. And the Stasi tells me I don't have time to talk to you about how they used to have a machine that could rip the tendons out and why they don't bring that back, but it's important we could talk about it later Next time on Cooking issues.

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