Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

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

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

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

Today's program is brought to you by 100 Bogart street a co working and event space in Bushwick, Brooklyn. Learn more at 100 bogart.com

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

Hello lovelies, this is Dave earlier on the heritage Radio Network every Tuesday from you know like you know, whatever I don't even know anymore. So roughly 1pm from Roberta freezeria in Bushwick Brooklyn, Happy New Year people it's our first one of the new year and we didn't do one after the Christmas did we met?

No, man.

It's been a while. Happy New Year, man.

Happy New Year.

How you been? Did you have any good food over the over the break?

Yes, I've been cooking a lot actually.

Yeah, yes,

I will. But like what? Oh, boy. Um, well, like right now. I'm mush.

Status. He's got here. Here we go face. Well,

what? What what? Okay, fine. I'll keep it short. I got this coconut curry chickpea, sweet potato thing that I'm eating right now that I made myself at home. Yeah, yes.

All right. And so like, how did you coconut milk? Yes, yeah. And did you? What coconut milk did you use?

Oh, boy. Some Morgana can't be differentiated from the parcel Fuko.

Okay, I've never been to the Park Slope food Co Op, but here. It's fantastic. To go on. I see work. That's

right. We don't let you in.

I know. But I hear it's here. It's fantastic, if somewhat cultish. So you're a member of the cult.

I have a high tolerance for bureaucracy. So yes, I'm a member of the cult with all the paperwork.

So for those of you that don't know about this Park Slope food Co Op thing, it you are not allowed to shop there, unless you work. What is it like four hours a month or five hours a month? What is it?

Two hours, 45 minutes every four weeks? So it's not that

much. But if you don't work, you're not allowed to eat and, and you are not allowed. Let's say you have a roommate. I swear to God, what I'm about to tell you is true. There's a documentary on this place. If you have a roommate, your roommate is not allowed to eat your food.

Yes, really? The rule is supposed to be that the roommate is also supposed to join. Yeah,

yeah, but that seems like it's taking it from like, not exploiting someone else to being coercive. Like just because you happen to be my roommate. What if I hate you? Like it's like, it's not like you like roommates? 100% of the

time and you assume you don't share food with them and then there's no problem.

And I don't know people still feel that so So literally

what I think the room the roommate is allowed to steal from you just as much if you are a co op member or not, you're not really supposed to be stealing from you. You're also

not supposed to regularly like cook for friends and parties and stuff like that right?

No one has that is not written down or said ever No. You're a

member of a cult a delicious tasty called now the other thing is apparently the prices are very low and the quality is very high.

The margins, I think it's like 40%, across whatever it is. It's everything. Everything's a margin. Yeah.

And what I've what I've been told, because my partner at the bar Don is a member is that is that if they they want to find like high quality and the lowest price they can and if they can't, they'll give you a quality and a price conscious choice. True. That seems to be true. That's all I can tell. All right, cult member nice. Anyway, Andy Ricker has always told me it is true after many tests that you should go through the trouble of making your own coconut milk once or twice. problem is most of the coconuts we get here in New York are garbage anyway, but may go through making your own coconut milk once or twice, just to see what the difference is. And then do what we all do, which is go by the can stuff because your life's only so long. You don't I mean, driving, what was it? You should try? It's good. But Anastasia? What was the was it someone said Why is life so long? Why is Why is it taking so long was that they said that to us? Oh, it was amazing. So Anastasia will enjoy this before we get into the cooking related questions

about what our what our guy in China said to you today, which one? Chris when you were talking about all the stuff that we needed to get done. And then at the end of the conversation, he said,

Oh, he said go are holding on for dear life. Speaking of which, in the next week and a half, they're going to be making the second batch of spins AWS, who should be back in stock in about a month and a half or something like this on Amazon. And I'll say this, by the way, in case you don't know, spins all centrifuge, but I've nabla the new round is basically the same as the old one. But the new lids, we got rid of most of the silicone parts that fall off, and the new lids have a plug in it so that if you jerks out there who own one, put it together wet with a little bit of sugar on the shaft, ooh, Jesus, if you put it together that way, and it freezes itself shut, in the old, in the old days, you would have to like rattle the hell out of your lid. And you know, possibly break the bearing. Now you can just pull the plug and irrigate the bearing with water until it breaks itself free. So if you break your old lid, new lids, it shipped that way, which we'll have in a month and a half will ship with that just an FYI, I

tell the story.

So like, you know, Mr. Watson are holding on for dear life in terms of our business. And you know, we think every every year we're like, this year, we'll make it. Like we're like, like, we're close actually, yeah, if this next project goes through, we're close. But you know, when you're building something, especially when you're building it overseas, because you're not there beating on people every day, and you have to rely on people, things take exponentially geometrically longer than you think they would you know what I mean? And so it's taking forever. And so at the end of this conversation, where I'm realizing that I thought the spins off, we're going to be showing up this month. In fact, they're shipping at the end of this month, right? So that's another month down the toilet, you know, and like things are taking forever. He might you know, my guy Chris in China goes. So you want to talk about making wine Santas. Yes, yes. And that was like the last thing on earth.

I want to talk about right now. He's just been getting so many calls from potential customers.

You know what No, for as much guff as Anastasia gives everyone that we work with. I'm pretty sure she called him beforehand. I was like, yo, yo, yo, troll, Dave. Troll day. I'm pretty sure people for those of you that have seen Bojack Horseman except for the except for the being a TV star and a horse and a guy and living in Los Angeles. I'm pretty sure Anastasia is Bojack Horseman. You've already said this now to the people out there on the No I said it to Dawn

No, there was an episode called called Bojack or

we did called Bojack Lopes and the show is

true. Oh my God and they that's a good show. Anyway, so back to the thing so we for those of you that know Anastasia and I we talked about this before we have this kind of touch me moment thing where we're walking through season two. Well something happened today so if you get shocked you're Yeah. So like we're, we're we're going in the subway in the subway flows. You know, like there's a lot of us here in especially in Manhattan. We're cramped into these tiny things, Delancey Street near where I live and have to come to this radio program from it's like a it's like you you can't it's been For people, by people that hate people, like you can't just leave the platform and go out like into the world, you have to go down and up and down and up, and the train show up and everyone funnels into this tiny staircase. And like goes down, and I'm trying to fight my way up. Now, it's a long staircase. So you can't see whether there's still a train there or not, you just know a bunch of people are getting off. So there's a chance that you're going to make that train, right. And plus, PS, this is where we see whether people were raised properly, right? You gotta leave a slot for people going in the other direction. Same way, when the doors of the subway open up, let me the freak off the train before you muscle your way in. So anyway, this guy is taking up. And by the way, this is America where we drive on the right hand side of the road. So when you're walking up a staircase, you walk up on the right, right, if you have a choice, right? Strange for those of you that come to New York for the first time it you walk up on the right so that it's like beat driving on a road. But paradoxically, if you're going to stand on an escalator, move to the right to stand now, it's maybe unclear to you, but that's the equivalent of a slow lane on a multi lane highway. That's why when you're on an escalator, there's no such thing as a single FIRE File escalator in New York, you do not own your whole step of the escalator people, you do not sit there and have a conversation with your Cadillac companions, looking at each other chewing your could on the freakin escalator up, you move to the right, if you are standing, and you allow humans who have better things to do to walk past you on the left, this is how life works. Anyway. So I'm on the stairway. And I'm going up the right side and I'm by the way and says you know me, you know me, I'm all about as much as I hate. I'm all about the like, you know the modicum of etiquette that it requires to get by in the city, right? So I'm skimming the right hand side, like you know, filtering myself against the spit and puke that's on the side of the of the stairway. And I make it I'm squeezing up and then I see gigantor coming down in my slot. This guy has a good like, you know, six inches on me and is built like an upside down pyramid, right? And it's in his mid 20s. And so he's not moving. And I'm like, you know, buddy, I get it. You didn't know whether someone was going to come up the stairs. And I'm going up, by the way, so I have infinite freaking right of way. So anyway, so I've done this many times, I'm going down the stairs, I tried to go into the passing lane and you just say Excuse me, please go into the passing lane. Everyone's got the earphones in anyway, I could sit there and chant at them and they wouldn't hear a damn thing I'm saying so I go going up, and the guy doesn't move. When you do that. What you do is you scoot back into your side temporarily. And then you do it. You just whatever. That's what life. I'm like, Nah, I just keep going. And then he doesn't move because he's like, I'm huge. People have to get out of my way. I'm a big man. You know what I mean? And so, and then I just keep going through. And for people who don't know me, I walk hard. You know what I mean? So like, I go through this guy. And then he goes back in about 30 said, I'm up on the platform. I'm already like, you know, rereading the questions for today. He comes back up the platform to find you to find me, find me. And he goes up. And he looks at me. And he's like, Hey, what's up? Oh, jeez. And so. But here's where I use what Anastasia believes is my superpower. I just gave my smile. This is why Anastasia believes that I have not been killed. Yeah, is that I can say almost anything to you with a smile on my face. I could talk about your mom, I could do anything I want. Because I have a smile on my face. And Stassi believes that I can get away with it. Whereas she says she's nice to people, but because she has such a sour puss on Yeah, people think she's being mean, even when she's not intending to be, which is always she's always intending to be means. So anyway, so the guy's like, what's up? I'm like, Hey, I don't know what's up. My God. And the guy's like, and the guy's like it because he wanted to fight. So he's like, You brush by me pretty hard. I was like, really? I don't know. I was just going on my side. And he's like, he's like, what? But I was like, don't just go hey, sorry, I didn't mean to, you know, cause any problem without just going on my side of the stairs. He's like, the train wasn't even coming. I was like, I don't know man. I was just going on my side. And he was like, You got to be careful. You got to be careful my Okay. Advice. Yeah, thanks. I've gone on my side. I know that he left. I mean, I went back to buy things like but that is the superpower right? Zero aggression you like Absolutely. Like walk hard plastic through him know that he was in the wrong and then zero aggression when he comes to try to start a fight. The confused look on this man's face as he walked back down the stairs because he was not able to hit me was something that I will cherish forever.

In the 14th Street Station, there was a homeless person running a blender base next to his ear.

Almost people don't typically have blenders. There was no

crowd a part of a blender. Yeah, it was just the base

is like the Stasi wants to took a picture of a homeless man in a wheelchair who had fallen off of his wheelchair on the subway and it looked like it looked like some sort of candid camera set up. You just see, the man had been run over by his own wheelchair and his feet were sticking out from underneath behind his wheelchair. So I'm like, Oh, my God. What happened? The stasis stasis like? Well, first of all, maybe the staff didn't run the man over. And then I was like, what happened? And she's like, I don't know. I didn't ask.

New York. You don't ask? No. What

is the thing New York?

Man on the subway last night wearing no pants that you

don't ask that you don't ask. But if if someone is faced down and have been wronged by their own wheelchair, you just do this one. Hey, buddy, you okay? Hey, I body, body, alright. And if he goes mad, then you're like, Okay, bye. You want me? But I can't tell you. I've had people like having, like severe. Like, I don't know whether too much drug interactions or whatever. But I've gotten cops for people or lifted people so that they wouldn't fall in this

group doing that stuff.

I don't love doing it as a human being

pushing cars out of snow piles. You

got to do that.

Carrying strollers that you love.

I do love that. I do love that. So I don't think we've talked since Christmas or New Year's right? And we talked since Christmas or New Year's confirmed. So I must ask you like this. When I'm cooking with a woodfire I cheat. I said as many times I cheat I make a large charcoal fire with a chimney starter and then I build my wood on top of that. Because who the hell has the time to build it get it to get it then build the pyramid mainly men plus I'm using wet wood because my woods outside it's real moist up in Connecticut. Anyway. But inside Jen likes to start a fire the old fashioned way with like, you know, one little scrap of paper and like like glue things and kindling. So she's like, Make me some kindling. Dave Now, for those of you that have never made your own kindling. The problem with making kindling is you need to temporarily hold the little stick, because they're making sticks that are like, you know, I don't know, like half quarter like half inch on the side right little sticks. So you got to hold the stick. By the way, the wood I have is real squirrely. You know what I mean? It's not like straight I don't have like these like tall straight anyway. So you have to take your your little actual hatch it and go Bob and plan it into the already in small end stick, right that can't stand on its own. Right, really what you need is some sort of tongue. And of course, I'm an idiot, I'm inside. I'm not wearing my my gloves. So I go, Bob and I slip and the axe goes right into my hand.

I don't see it.

I know what so like, what happened is, I'm like, Oh, I get up. And I immediately just put my hand against my shirt. And later I look back in the laundry room, which is where I was doing it, like look like a crime scene. Blood everywhere. And so Jen, I'll make the story short. So Jen is like, we're gonna go to the emergency room. It's, it's not that wide, but it's real deep. I'm like, no emergency room. So she so we have steri strips. So she steri strips my my hand together. And it's finally just it's so she did such a good job. My mom looked at it later. And she's like, Jen, you did? It's called approximating the wound, you know, that's called approximating the wound. So she's perfect. My hand looks like looks like nothing ever happened. It's amazing switch careers. So I know well, she's gonna learn how to do suturing I think so that in the future because the problem with the steri strips is you have to be a little more careful of your body while it's healing because the sutures will hold it together even while you're still working. Whereas when you're when if you like with the steri strips if you if you bat fine if you hit like it'll pop up anyways, so I bought a new piece of equipment that I'm super psyched to use, called the kindling cracker. So for those of you that need to make a lot of kindling, take a look at the kindling cracker. It is a very well designed piece of equipment. And now I will be able to make kindling all day long safely without having to wear my normal gloves. I could have just worn gloves but you know what? Came in cracker? What else? Oh, I made some good Christmas cookies if you make any good Christmas cookies every year. My family joins up with the heart rate Verona family and we make Christmas cookies together. And I make Christmas cookies from my family background so we have a recipe that we've been making for I don't know how many generations like five it the recipe is so old that it calls for collaborative milk because it's like pre refrigeration recipe for these like kind of chocolate bonbons but then the the Verona heartrate family makes these like amazing Using southern Italian cookies that are based on hatred, I love them. It's like you ever heard of mustard? Totally? Yeah. Yeah. So the most real mustard truly is like hard like a rock. It's that it's you hate the first three that you have. But then afterwards you crave them kind of like, kind of like working with us. So it says it's basically just flour with barely enough honey to make the sucker stick together. So they're making mustard, chili and bonbons anyways, nobody cares. Nobody cares. Nobody minds. Nobody cares. Pathetic. Alright, we had a question in from Ronnie. And the first one, we'll get all right. Well, I already said Ronnie, we're gonna do both. We have a question from Rodney in Amsterdam, and love the show been listening? I have a question on the preparation. And he used these words, which I don't even know are real. But for Anastasia sake, purpose and liquid form products. Yes. Stassi does have the face on. I want to drink my vegetables instead of eating them. But I have two requirements. I don't want to get rid of the pulp. So juicing is not really an option. Well, there goes selling a spins all actually spins all is good for this in one set in one sense, which I'll get to in a minute, but I'm not not trying to sell you want it because frankly, I don't own any of them right now. I'm pounding our incompetence. Dude, when we were trying to make the stencils. We're like, Okay, we need more. And they're like, yeah, no. And we're like, What? What? Yeah. Why?

Because they couldn't see your smile. When you ask. Yeah, you could have seen your smile, you would have had them,

I would have had them by now. Oh, my God, I get so first of all, for those you that don't know me, when I'm in a meeting, I'm 0000 100. You know what I mean? You see me do this the status here, right? It's like, I'm fine. I'm fine. I'm fine. I'm not fine. And nothing makes me like when you when you go to faculty meetings, especially overseas, everyone knows that you're only there for a fixed amount of time. So one of the things that people like to do, because they know that you can't come day after day after day after day, it's just put you in a room and stall you out for the entire time that you're there. And this is a tactic that causes me to freaking explode. So if you really want to see, you think that the rants I go on here, like get me into a windowless room in a factory. We're going together for the first time No, yeah, Anastasia is going to have the pleasure of sitting in said windowless room,

yeah, I might lose it,

bring a recorder, bring recorder,

oh my god, we should do it from there,

when you're sitting in a factory, and someone tells you that they haven't ordered the product that you ask them to order a year ago, or that they're not going to make this tiny change that they don't even understand that actually makes the product a whole lot better for your end user or that you haven't approved something that you have 13 emails all in a row that say you've approved it. This is when you realize what the limits of your capability to retain your Khullar. And I don't know if for those of you that are younger, you're supposed to get more patient as you get older. Right? It's not really true. At least in my case. In my case, what has happened is when I was younger, I worked on my own, like in the in the arts when I was in art school. So all of my successes or my failures. They were my fault. You know what I mean? Or you went to Tesla? Yeah, I'll talk about later. So we can talk about it on air. Dax really wants a Tesla so we're sitting there and Stasio loves Tesla. I have one. Wait, she's she has one. She has one like I have, you know, I have a casket picked out I'm not like

I don't I don't really they're gonna burn me up anyway. I forget what to say. So my point is is that like you know, a guy was into Tesla recently an airplane crashed into it that just stopped as true story. An airplane A D, a airplane, single engine Cessna on a training mission, attempted an emergency landing on a road in Georgia, and smashed directly into someone's Model X. And the guy live. The guy was fine. The plane got effed up. The Tesla was fine. And Elon Musk tweets the guy back is like, all right. Love, love love. Yeah. Anyways, so like I'm less patient now because I'm always at a fine simmer. It's like, when I was younger. My pot got cool. Now my pots never cool, right? I'm always just at a simmer. So when you turn right here, right, and, you know, I use very high grade induction to heat myself. So it's like the heat is instantaneous. You know what I mean? I gotta mellow out I got to mellow out anyway, I

think get you there and like split Second,

as you know what Anastasia has taken? I don't know how many years of my life because really the only thing she enjoys in life besides the Bachelor is seeing me get angry for no reason. Yeah, it's true. Back to Rodney, I want to drink my vegetables instead of eating them. I don't want to get rid of the pulp. And I don't want to add liquid most vegetables already containing greater than 85% that's a misnomer at whatever contain greater than 85% water which should be plenty. Can I use pectinase with vegetables in a blender to get something easily drinkable? Could you provide some general guidelines on what enzymes to use with different kinds of vegetables? starch content age etc. I will try those and report back that'd be holiday stuff your faces with delicious food and drink Rodney from Amsterdam. I did in fact do that. I did stuff my face. So look, there's there's a several things in in veggies that you're going to need to break down. There's starches to a lesser extent there's things like inulin and Jerusalem artichoke. But anyway, we'll get we won't get even get into smart jokes. Right. So to break down. Amarillo, so let's say you were a you're a brewer or a little more more accurately, a distiller right? It used to be that they would do old school starch conversion, but now they just do it all with enzymes. But typically you go through a multi step process. So you, you Chum the stuff up. You cook it with an enzyme that's specifically meant to liquefy it, right. So you want like a liquefaction enzyme. They then add a what's called a saccharification enzyme, which is slightly different enzymes, that then breaks those gelatinous starches down into sugar so they can ferment them. That's not what you want to do. You just want to do some light liquefaction on the starch so it doesn't have the textural problems. But those enzymes, I've tried using them cold, they don't really work. They can't really attach attack the starch granules until there's some temperature on them. So they're gonna require some temperature if that's a problem or not. The second thing you're going to want to break down is kind of the pectin and hemicellulose structure, right? And for that, peck the next altra SPL or pectin x xx L, which is their non GMO, sorry, their GMO version of it, which I think I'm going to switch to because it's cheaper, and I think it works better. And I don't really care whether it's GMO or not. I mean, what do you think you don't care? I don't care. As long as they don't have to do agri clarification no more, I don't care what the hell you do. So the pectin enzymes work at a lower pectinase enzymes, I should say, work at a don't need cooking. So that's kind of an advantage. So you can do a combination of them. If something has a high starch content, then you know, you might want to heat it with some saccharification Sr was liquefaction enzymes, which you can get from Novozymes, we don't use customer anymore, I forget the name of the new company we use. But I'll try to post some, you could probably use some brewing enzymes, although I haven't tested them, then hit it with hit it with some pectin X and go fruits or veg that don't have a lot of starch in them. You can just liquefy quite well with and this is like peppers, tomatoes, whatever, you can just hit them with the with the pectin X. And that will that will smooth them out quite nicely. Now the the thing you can't really break down with any of this is lignin and cellulose. So you can't get rid of like the strings in celery. So those you have to chop finely before you put them into your into your blender so that they they blend properly, or whatever kind of technique you're using to get the juice out of it. But if you do add a little more water and you do have a centrifuge which I know you don't want to do this, you what you can do is on like a sweet potato, or anything like that you can blend it real hard. Do a slight cook like sacrifi blend it real hard with a little extra water the water. If you're blending stuff that's thick, it's hard to get very fine particle size because you don't get a lot of churning and you kind of kind of get lumps in it. If you add a little more water and then spin that water out, the resulting texture is friggin crazy. And then you can resuspend it in water if you want and just drink the water. I don't know whatever. But I made the world's best baby not the world's best the world's best that I have tasted baby food using pectin X Ultra SPL some starch enzymes, some starch, some amylases and the spins all and then I drank the extra water separately but I don't know Nastasia hates drinking vegetables true or false.

100 Bogart has made much progress over the past year since their grand opening. They are a growing key Community of professional freelancers, entrepreneurs and startups, their dedicated team guarantees you receive a productive and worry free work environment. 100 Bogart is currently filling up their two person to 12 person private offices. The spacious pop up gallery, Premier rooftop and brand new full floor with terrorists are available for your next event. Podcast rooms, conference rooms, and meeting spaces are also available for booking 100. Bogart hosts events like art exhibitions, pop up stores, product launches and fashion shows. Heritage Radio Network is a proud member of the 100 Bogart community, and often holds events in the building. Visit 100 bogart.com to schedule a tour and learn more

now we have a question in this is a two year old question people

is fine, fine network.

So Matt found this on the old

way back in the voicemail. She's like,

man, like you know what, it's a new year maybe I'll listen to my voicemail.

The voicemail for almost the entire time that I've been here the voicemail machine was full. So technically no new messages came in while I was here strong. Yeah.

Alright, so let's hear it. Hey, a question

for Dave on cooking issues. Seth Godin calling from Hastings on Hudson. You mentioned dosis, which got me really excited. Because I've been experimenting with doses without as much success as I'd like, here's my problem. I can't get them to be crispy like they are at the restaurant. I've tried storebought batter. Plus I make my own batter from scratch. And I have a cast iron tava and the other kind of tava. And I've tried different temperatures. What's the secret? Wait for the cookbook if I have to But David, you got any dose insights? I'd love to hear them.

I love Seth Godin. I think he's genius. I'm so happy listen, if he still listens to our show

on behalf of my predecessor, sorry, south.

So I've got some good news and some bad news. The good news is I well I got some bad news. Basically, if this question had come to me two years ago when I was doing kind of heavy research on idli batter right, I'd have a lot more knowledge you know, there's it's a big difference between just have having made a bunch of stuff and having made a bunch of stuff a long time ago right? So I apologize and I'm a little bit rusty on this and also there's been actually some research on this subject since I was investigating it and the other thing I'll have to preface with is saying I I was focused even though Italy even though dosa batter and idli batter are often similar and people use the same batters for for both I was doing tests almost exclusively with endless and very little work with doses now I'll just knock out the secrets that other people how about

don't give them the secrets and he has to come to lunch with us instead.

I'm not going to make that well. Okay, so like in you know, one of the better doses that you can I've never been I've never been to India, any part of India definitely never been to the south but one of the better doses I've had in New York City is at Ganesh temple out in Queens and I was chatting with their What do you call you call it Dosen maker I wonder do sound a docent anyway so like there I was talking to their dosa maker and he was telling me that you know their secret which is a lot of people secret to crispiness is adding some chickpea, chana dal to it so for those of you that don't know dosa, it's like it's like a Indian crepe typically like the standard kind of style is you take black gram or odd All right, you get it skin so it doesn't have the black on it. I've made batter with the skin still on it without and with the skins gives a kind of a gray unappealing color and I don't really think it helps it so buy the ones that have the the don't buy split or broken ones, but whole ones that have the black skin taken off of them. So it's kind of confusing. You're like, I thought I was buying black RAM and a white looking it's creamy because they took the outside off. The second component is rice. More on that in a minute. And the third component typically is fenugreek. So classically you soak you could soak the finished defending Greek seeds by the way Aside from providing flavor fenugreek also has like hydrocolloid like properties and can affect the fermentation right. So you know, you don't need it, but it's kind of helpful. It's there for a reason. Anastasia hates this conversation so much she's walking out the door I swear to Christ. So, I don't know maybe she has to use the restroom. So you soak the doll and the rice separately, and then you grind the rice separately, you grind the fenugreek with the with the doll, you mix them together, you ferment them. And there you go. So now what are the things what are the different things the ratio of rice to doll to or a doll is a big thing. I typically am you know of the four to one to between four to one and three to one on rice to doll, right. Secondly is the technique that you're going to make them whether you use a blender or a mixie or a wet grinder, I'm fortunate enough to have a wet grinder. And everyone and I agree with this grinds the rice and the adults separately because they really want to have different textures and they want to grind for different lengths of time to reach the right texture, right. Third, you mix them together and there's the fermentation time fermentation time. There's a lot of work on the fermentation time in the in the ferment, a lot of things are happening. One you're creating, it's mainly a lacto lactobacillus thing but there's other bacteria and yeast in there as well. But aside from leavening, you're breaking down starches therefore creating more free sugars that's going to increase crispness there are lots going on so the texture and flavor your pH is going down the texture and flavor of the dosa requires a nice fermentation time now typically a lot of people who ferment in colder weather like you live near me so we'll kind of try to put their their product into a kind of south of India kind of temperature to get the fermentation time short. Anyway Oh also little salt, which inhibits kind of bad bad bacteria. But back to the important question we haven't chosen is the rice so if you had a little bit of chickpea grinded with the doll that's going to increase what some people call crisp Enos but one person is crispy is another person's hard I've noticed recently if you do a bunch of frying testing which I've done a lot people have different concepts of what crispy means like we all think that if I say crispy and you say crispy they crispy means the same thing. And it really doesn't. So like some people think cornmeal batter is crispy. I think cornmeal batter is hard. You don't I'm saying this dasya Do you like cornmeal? Better know why? It's hard. Okay. But some people think it's kind of crispy. Same thing if you have too much chickpea. I like chickpea flour for battering. But too much chickpea flour takes it from being crisp to being kind of hard, you know what I mean? Anyway, so add that if you want the person who wrote the DOS article and serious eats didn't seem to think that the chickpea helped. But again, I wasn't there during testing. So I don't know if I agree with the way they tested. The rice is a big component. And if you really want to do it, it's expensive and it's hard to source. But I would use and you don't have to prepare. Even in India, they use many different kinds of rice, I would try idli rice. So idli rice is a parboiled like medium grain rice that's specifically made for idli flowers, but it also works very well for doses to parboiling is going to affect the texture as is the variety of rice and exact amylose amylopectin breakdown as So give that a shot.

Remember, when you were what were you breaking down at the FCI and they were giving a tour and it was like a it was like what was it? What was it a possum or something and then raccoon raccoon. And then the tour guide. The person on tour was like what is he? What is he making? And then the tour guides and what is like a baby.

Yeah, that happened. You know, people who don't like don't cook a lot of meat, like when you're cooking small mammals, they look kind of like, yeah, that was maybe the worst, right? Yeah, the raccoon tasted freaking terrible. Am I right? We bought a

bunch of exotic animals, right? Yeah,

from that guy that we won't buy from anymore because we found out he went to jail. And he was like, you know, he was doing really really, really terrible stuff, man. Anyway, well, hopefully those hopefully those dosa tricks. I had some other cooking stuff I really want to talk about, but I can't remember what it oh, by the way, here's a question for I want you guys to ponder because they're gonna kick us off the air pretty soon. So do you think that knowing how to fix things, is a blessing or a curse? I think for me, it's a curse. Yeah, it's a curse. You know? What if I had just spent more time making money and less time fixing things, or building things? Where would I Who knows where I'd be? I would definitely be cruising around in my in my P 100x. Tesla. Yeah, I'm gonna DAX is like Deborah Bitez bought a Tesla. 70 Tesla, like, I don't know, man.

I don't know. Maybe

three. They're gonna know that I have two kids, two dogs. They're gonna release the cheapest Up next year but anyway when we bought the we moved into our new apartment we did the plunge and we got the Bosch the fancy Bosch dishwasher that's real quiet. And for those you that don't for those of you that only have 20 year old dishwashers which is the way I've lived the majority of my life, you know Oh, you have a dishwasher must be nice then assassin I do that all the time. Oh, do getting off at 11pm have game must be nice. So stupid like this culture that we have of working so much that you die and belittling people who don't work as much is so toxic anyway. So my fancy Bosch dishwasher, springs a leak and there's like water all over everywhere. And I was like, you know, I know that if I paid someone to fix that. That's like a $400 problem off of an $800 dishwasher non or dishwasher. And I was like, Man, if I was just rich, I would just pay someone to come do it. I would stay in a freakin hotel till it's fixed. Who cares? But I was like,

two years, two years

fixed. You know what I mean? Then I gotta get on my back. pull the dishwasher out. So what do you guys think blessing, curse, blessing curse? And I tell you what, I feel personally. Like, if I didn't know how to fix things, I would feel not like a whole human being ruined. The

core container fell behind your fridge drawer, or your freezer drawer and you couldn't get the cork and you couldn't close the door and I was like, What are you going to do? And you're like, gotta buy a new fridge

who has it had some terrible thing happen? And you're like, I'm gonna burn it down and start fresh. You know what I mean? We were at the bar the other day. I have never seen this we had the bar the other day and and someone they just showed up they hadn't even started like really drinking at our bar yet right? But they ordered a bunch of food pounded it got up we have two bathrooms. The doors were closed because people were in them. And we made we have the air there's no place for us to put a trash can outside of our bathroom. Right? So this guy just starts unholy puking in our in our bathroom vestibule, but not like, Okay, I'm better now. Like, more. Like, like, like, like, like, exorcist and like, and Jack was like Jack was like, did the guy eat a pot of clam chowder? It's so white. What is this? Oh, that's so disgusting. He's like, blah, blah, blah, blah, blah, blah, blah. I was like, I was so traumatized. I had no idea. I had no idea even what to do. So like, it's so Jerry, who's our 100 BUZZER for the night looks at me. He's like, a don't sweat at work at Equinox. I see this every day. And then like he starts cleaning it up. And I just stand there. I'm giving you the Superman pose. I just stand there. The bouncer pose like standing in front of it. People come to the bathroom and like no. It cleans that whole thing out. And I didn't realize till later, that guy went in like the kitchen heard it happening ran out with a fish tub gave the guy a fish tub and the guy was the guy had somehow had more stuff inside this. This guy puked his body weight at my bar. Wow. Anyways. So anyway, so having Jerry with you see that was a situation where I was at it very rarely Am I like I don't know what to do. I might just burn this whole place down and walk away. And that's when you need someone with you who could just take care of business cooking issues.