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,

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This episode is presented by Shakspere reciter.

Hi, I'm Hrn is executive director Katie Bozeman Wadler with a preview of this week's episode of meat and three, our weekly food news roundup

so every day the shutdown continues to grow is another day that there will be a backlog.

This week we're looking at the unexpected ways that government shutdown has impacted our food system.

There are nearly 1.6 million New Yorkers who rely on Snap to feed themselves and their families every single day. There is a real impact on our friends and neighbors. A lot of farmers rely on commodity loans at the end of the year. Since their offices aren't open. Those loans aren't available to them.

Tune in to this week's meet and three on heritage radio network that's me at plus sign thr e available wherever you listen to podcasts

hello today like 1230 abbreviated cooking issues every Tuesday and rivers misery in Bushwick joined as usual witness Tassia the hammer Lopez back from her fantastic important meeting last week how you doing this to us? Yeah, yeah, we got Matt in the booth. How you doing? Hey, yeah, so Anastasia we already talked about how you were like you tasted the rice at my house and you were like garbage Giro race.

I know how high are my tastes if you're Giro rice,

but you know she she's like she yeah like yes truth to fair and like what

do you take that as a compliment or as a slight

he's racist as not. I don't like his race. Right? Like and the thing is people people we have had other people sushi in Japan. It's not just a case of dumb Americans go to Japan to try to tell the Japanese how to make their own product. It's not like that. Right? Right. His rice in particular. You know, I take more exception with the Michelin Guide reviewers. You only mean like who gave him like the three stars and like blew them up into this giant thing. Cutting impeccable cutting great, gorgeous, everything cooked was disgusting. hammered. Right. And it Rice was not to my taste but it is I think the way that you're wanting it

and you've mimicked it for some reason.

Disgusting Chiro race. So I don't mind you enjoying the subway? No. So people bad enough?

We live here and the weather's like this and it's awful and you have to walk everywhere and you have everything on your back. But then what else?

Well, we everything in your back like Collier like Mitch McConnell like crap. Yeah, yeah all your junk with you at all times. Well the subway has decided for some reason to skip every stop around and then go super slow. Doo doo, doo. Love it. Love it. Love it since dasya I don't know why you're taking my subway. I was at a hair. The Stasi has a secret, the Stasi and I used to go to a secret hair salon. And really, there's two reasons that we went to this place. One. No one spoke any English at all. So there's no possibility of communication between ourselves and the people. So it was like the only like 45 minutes of basically non-communicative silence like just like kind of self space you could get and still be with other people in the city of New York. Right? It was amazing. And the other reason was, is that the head shampoo is like out of this world and also an assassin. I don't know if you know this cheap, very cheap. So, you know, it was like, it's like 16 bucks. It's like 45 minutes long includes like half hour hair. You know, hair shampoo, you know what I mean? But Anastasia now is found a new place. You go there. I switch I've been I've been to both, you know, recently. We can't tell you where they are. Because we don't want a bunch of English speaking people showing up and making it so that I can understand what people are saying around me. If I can understand what people are saying around me, then my mind will tune into what they're saying. If I have no comprehension of what's going on around me. It's great. It's great. It's the best. The only mean Yeah. So anyway, so that's where Anastasia was this morning. Yeah, great. We've had enough time to get here. Yeah, well, apparently not. So now we need to schedule like eight hours to get here. We need to leave the night before and sleep over. She's just sleeping. Matt, can we sleep here in the army?

Absolutely. You can sleep in the army. 10 You know what? There's already a caller on the line and I'm sorry to say they do speak English.

Well, that's fine. For now. That's That's our job. It's like please. downtime, or downtime. We want to be completely without any form of human communication.

Okay, well, I just wanted this to be relaxing for you. Oh,

no. If I feel relaxed while I'm at work, shoot me. You know, I mean, yeah, caller you're on the air.

Y'all. Thanks for taking my call. My name is Devin. And the Stasi I hope you get the mojo back. I'm sending some good vibes are way too low. I'm trying to make some sausages that will taste exactly like gumbo. I have a gumbo recipe I like I've made fresh sausages and blood clusters as well the blood is the binder that I can't just figure out how to get the texture that I want. Do you guys have any thoughts?

Well so what have you tried so far? Like so? You want it to be super loose on the inside or you just want like the flavors like the green pepper and and all of the other things that are in the gumbo? Is it going to be like you're going to do like a shrimp and a sausage bass like what do you what are you doing on the on the inside?

Well traditionally, the proteins have been some wild game meat and some sausage. I should have specified I do want the combination of the Gumbo and the rice. So the texture I'm going for is almost like a Korean blood sausage, where the blood is the binder, but I just wanted to taste like gumbo and have the other you know traditional gumbo ingredients that I've been using.

But it's not in other words like you're not worried about like the exact like texture you're not like going for like a feel it you're not like worried about like an internal sauce. Like Like, like, we're not going to have like a filet versus oat kind of okra kind of a situation here. Right? Like it works. It's just a flavors that you want. And you're looking to do like a like a like a binder and you're not doing any sort of you're doing mainly sausage and listen. I don't know

there will be rice in there. I'm just using a darker roux and it was you know, ideally, it'd be something that sliceable like you would slice maybe the Korean blood sausage or the Polish type or a more C or something like that.

Yeah, let me I think it should mean so you're looking for something that's not you're looking for something to bind the way bloodwood but that doesn't have a heavy blood taste. The sucker tastes like gumbo.

Exactly, because I'm trying to just by mixing uncooked rice and my gumbo and casing that it was too loose and too wet on the inside

right what I wonder what would happen I wonder what what so like so typically in the sausages right the rice is expanding and absorbing to kind of solidify and you end up with the kind of like depending on how much liquid etcetera etcetera, how loose it is but when you put it in, do you park cook your rice or do you put it in? How do you do your rice when you do your blood sausage? It's been so many years since I've made a blood sausage, do you do any part cooking to it at all? Yeah, the

rice is fully cooked, fully cooked, fully cooked,

so it's not going to absorb too much water. So it's not like it's not like you do for like a, like a haggis or anything like that you're you're putting in fully cooked product. Okay, right. So, so you get to choose the kind of texture you want, but you want it relatively loose. So in other words, you wouldn't want to do like an emulsified sausage or like a forced meat or like a like a mousse. And then like fold the rice into it, and then stuff it that way because that would stuff easy, but you'd have kind of a dancer, you know, more like you would for like, like a seafood sausage or like an emulsified like, like, you know, or multiplied sausage, but you're not looking to do that.

Right, just from a technical perspective, I'd have to figure out how to get the emotion, right. And then I would introduce too many variables, but I'm willing to explore if that's the way to get the result.

I mean, I know that would hold as long as you don't break it and get it. You know, as long as as long as it doesn't break. Like emulsified sausage is not as hard as people say it is as long as you keep all the stuff cool, right? And you had enough binder to it so it's not going to like not gonna fly apart on you now. Most of the time I cheat and I'm doing like, like I say seafood bass. And so I basically just make a standard canal mixture and then put it into sausage casings and go I know that would work with rice. But I don't know what would happen if you took it away from that kind of bass and turned it more into a so you're doing that to think about this, but don't have too long to think about it. And Matt, you should open up the chat room.

The words you use a minute ago canal? Yeah, I'm not familiar with it. How do you spell it all?

Look it up. O qu e n e ll E. Okay, gotcha. Yeah, gotcha. Yeah. And, you know, that's just you know, it's just like a safe the most puzzling Yeah, it's it's the most it's a seafood mousse and, you know, for if you're doing a canal, you just take your, your spoons and go Chak. Chak. Chak. chak, and then you poach them off. Or you could take, you know, fundamentally the same mixture, and pipe it into a casing. Because who doesn't like the snap of a casing, right. And then, and then go, but, and I know that would be easy to fold rice into, but I don't know if that's going to be the kind of texture you want. And I've never done it. I've never done it with other than seafood. I have made regular emulsified sausages before, but I've never then folded anything into my emulsifiers logic course People do it all the time. People you know, fold cheese into their sausages all the time, you know what I mean? Other things into their most vide sausage all the time. So I mean, that's going to be the easiest, easiest way to go is to I think do like a moose like that to pipe it in and then and then poach it off, but I don't know if that's going to be exactly what you want. I'm going to try to give it more thought.

No problem. I'll appreciate it. I think I just got to do some more work than exploring kind of the use of multiplication. Was that something I've been avoiding up till now but

like Yeah, I mean like depending on the bond right? Yeah, right depending I mean, it is true that it is easy to f up a like like a standard like a hot dog in motion right for some reason those go kind of grainy pretty easily. But then if you just look at like the standard like moose bass sausages that you know French people cheat with all the time. They're pretty easy to get going you know what I mean? Like they very rarely die on you you know what I'm saying? So maybe you know splitting the difference somehow is is the the way the way to get it to work but please hit me back like either call in or tweet to a cooking issues and let me know where you're getting with it. I want to know your final solution so that in the future I will know what worked.

Not sure I'll take some pictures as well if things go well, I got some experiments to do but I appreciate you're so

cool. Have a good Super Bowl. Thank you to the Stasi, you're gonna do Super Bowl party. What does he mean? I hope so. He

gets my my I get my mojo back because he was last year complete Mojo.

I don't know. Maybe I was talking to you last week. Maybe I was talking crap. Matt was talking to you sex like No, it doesn't just mean your sex life. What what what what

should What does Mojo mean? Oh, Mojo is used more generically than that.

generically. You're just saying you were complaining about the city city getting you down? It's like lifeforce. Yes. So you're so when you listen to the doors, you're only thinking about Mojo

Jim Morrison Yeah, that seems like the right and

that's all Jim Morrison thought about.

I mean, I thought he was like the Jim Morrison of cooking issues. Wow.

Wow. Yeah. No. Does that make me Raymond's Eric?

Yeah, study you study the ship you make sure things happen. Well, that's it

because this is yet for Reagan hates the doors. I don't know who she hates more Ray mans, Eric or I do not

really. The doors are an overrated bar band. Come on. What?

First of all, everyone hates him. So how can they be overrated? He

hates the Eagles. Oh, no. Everyone hates the

doors. That's not true, though.

I'm supposed to hate them because instead of a bass player they have no yeah, that right? That's terrible, but he's great. His keyboard is good. He's a great keyboardist. Yeah,

I think he is good. I think Jim Morrison is overrated. He's supposed to be like a rock God.

Well, I mean, he's sexy.

I guarantee you he was terrible in concert because he was wasted all the time. You know what I mean? I should ask my stepfather. My stepfather saw them in concert. At the at the garden in Boston.

We have another caller on the line with a question about the doors.

Alright. Caller you're on the air.

Hey, I emailed in two questions. Last week one about pressure counting. And the other about milk?

Ah, milk. Reverse osmosis. Yeah, yes. So here, I found, see if I wrote it down for you. There's someone. So clearly it can be done. I looked it up. And clearly, people do this for a living. But you are mostly interested in how to kind of steal time from your buddies who make maple syrup. Right? Correct. Yeah. So

if we can run milk through the ARO without affecting their maple syrup production,

right, right. Right now, I didn't have time to read the full article, right. But two things you might be interested is someone I forget her name, someone in Denmark wrote a story on the impact of reverse osmosis on milk quality. And it was her findings that the quality of milk is not reduced in any way by there's some change in the amount in the amount of time it takes to curdle if you're gonna make cheese out of it. But, but besides that, like reverse osmosis, as gentle as you would expect it would be on the components of of the milk. Alright, so there's that. But then here's what you want to look to someone wrote, and here's why I didn't have time to go through it. It's 350 pages long. But it's someone wrote their desert, their dissertation on exactly what you want to know. And they were from the University of Canterbury, New Zealand. This was written in 2015. I forgot to write down the author's name, but the name of it is fouling and cleaning of reverse osmosis membranes in the dairy industry. So if anyone has the information for you, it is the person who wrote that 350 Page thesis on

I'll sit down and read the whole thing. Yeah. Because time on my hands, right? Because,

you know, you know, presumably, if they published it, this person adequately defended their PhD. So instead of saying, instead of going to your maple buddies and being like, hey, some knucklehead in Bushwick says, it's not going to hurt your, your, your membrane, you'd be like, Well, this guy will do PhDs. He's a woman, I don't know, I forget who wrote it. This person wrote his PhD thesis on and look and need to have charts and data. So you're gonna be all set one way or the other.

And one of my questions with it that I don't think about emails is everything I read about so I'm doing it to pressure can pressure kidding kick right now is the commercially they're not boiling down that they're doing some they call it an evaporator. But I can't figure out what the evaporator is. And I know like with maple syrup, when you put it through an ROI, the quality of that may be able to serve goes drastically down. Because the sugars in the panelists time so you get a lot great a but a lot lower quality stuff and, and less robust tasting syrup. So I wasn't sure if that's the same thing that crosses over with the milk if it has to be boiled, or or the commercially to get a product. Similar to commercial can even be used reverse osmosis so that the boiling time is greatly reduced.

Okay, so all that right, so evaporated milk mean, here's the issue, right? When you're when you're when you're boiling maple, when you're making maple syrup, right? The goal is to make something that has flavor, right? So if you, I mean, you could take SAP, and you could completely without applying any heat to it with a high in a vacuum, suck it down to 66 bricks, right? It would be a pain in the ass. Yeah, but I'm a pain in the butt. It would be a huge pain in the butt. But you could do it. Now what you're telling me and I've never run the experiment, so I don't know. But what you're telling me is, is that if it doesn't have that heat applied, it doesn't have the flavor people like right because

well so that's that's your difference between the different grades and the different colors. So you get different years of this year producing was a really low sugar year because of the weather in the sack. So all the SAP people that produce boiling without reverse osmosis. It was really really dark this year. If you get this year syrup from anywhere in the Northeast was a really light color, it's been through reverse osmosis, because that's the only way to get the light color. Because it's about spending time with the fan,

right? Because the longer remember, the longer you're, the longer you're boiling it, the kind of more, the more kind of breakdown you're gonna get of whatever stuff is in there, that's not pure, and the kind of darker it's gonna get. And also, I might add, also, I don't know this, but presumably, you know, the sugar is there in a certain amount, but also, other stuff is there in a certain amount. So if your sugar is low, doesn't necessarily mean that your other adjuncts in it are at the same loan. So to concentrate to the same bricks on sugar, you're probably going to get more of that other garbage. So it's more of a mineral, right? So but maybe not, if you're telling me that if you just evaporated with Aro, it's just as low as it used to be that saying that if you do just remove the water without heat, then it's not, it's not browning as much. So I guess that means

an elderly couple that I helped do their sugar and they've got 150 taps, and I run their arc. And it or their, their arch. And it's always dark surface here. I've got some friends that have half a million taps that everything that runs through aro and then it goes to some bourbon producer down south. But they're there syrup is at the right bricks, but it doesn't taste hardly taste any maple at all. So I wasn't sure if that same theory would affect the way that the milk turned out.

Okay, well, what I think the good news for you is, is that in general commercially, that I think they do do it under vacuum, because if you cook milk down, it will naturally kind of my yard brown on you, you know what I mean? Like it will brown on you. And so that, I think, you know, and obviously you can see that it's accelerated in a pressure cooker, it goes brown, brown brown in like under an hour, right. So if you're going to boil, concentrate something down, the more concentrate it concentrated it gets. And the hotter it is the browner it's going to get. And most people when they're marketing, these products, don't want those brown flavors, they want it to kind of be as light and as as little mired reaction as humanly possible. And so for those people, I wouldn't be, you know, surprised, they make sure that the milk is not too basic when it goes in because basicity will obviously Jack my yard. And they probably tried to keep the temperature as low as they can. And so applying a vacuum on it would be one way to do it. But then also presumably, applying our oh two, it would be another way to do it right now. Or, and then like, you know, the ultimately the the advantage of aro is it's relatively low energy input for water removal compared to boiling, right. And also, like a no heat, no heat situation. I mean, but um, you know, the maple people probably just do it because it's energetically favorable favorable for them. Is that true? I mean, I don't really know. But yeah,

you can you can produce, you know, there's no way that you're without our oil, you're doing a half a million taps. boiling off conventionally, it's got to go through this

era where it was taken to in the ARO Do you know,

I say take it to whatever the minimum legal is for the standard of the state of Vermont to call it or want maple syrups, which is either 66 or 60 700%

aro?

No, so it's finished, it's finished. In the, the arc. It's sort of the arch so I could get it wrong. It's finished. But once the flow starts going into that thing, and as its oil burned, and the chimney gets red hot, I mean, you get like three or four gallons a minute out of it. Right away. It's pretty close when it goes in.

But are they putting it in at like 30 breaks? Are they putting it in at like 40 bricks, or like, all the

way around like 45 So it's

pretty, pretty dang close. They're not getting rid of that much water. Hmm.

And there's a huge huge flavor discrepancy between that stuff now sperm actually, oil.

Now let me let me ask you this. When you so when you said this year because this is kind of interesting to me when you said this year was a low sugar year, like so? Well, from what I gather, you're looking at about a 40 to one reduction to take sap to syrup, right, roughly. A little bit higher than that. But yeah, okay. So but like so like, if it's like, what it's 42 What was it this year, like as much as 50 or like, was it even worse than

it was it was worse than that? So I have written down here at my house but and the sugar shack, I think for every i don't want to call myself and have it later on. But we our yield was really low this year. So the Out of, I think it was like up like 30% for the amount of gallons of sap needed to produce a gallon of syrup

30% Geez. So big difference. But in your in your run was the same, your run was the same. Like in other words, like you got the same number of liters of raw SAP and you just got 30% Less syrup out of it or did you?

More litres of SAP, so the trees actually produce more litres of SAP, because they kept coming in and out of hibernation. So they kept cranking it out. Hmm. So the draw time was a lot like it was an extra month of collection. So the sugar is instead of going super concentrated up, I don't I don't know the science behind it. But we had like an extra month of drying SAP this year. And so that really dilutes down, but because it was so warm, the melt off from the snow, like that moisture is available in the ground for to draw to push that sugar out to the leaves.

So I think what our listeners want to know is is our strategic maple syrup. Reserves. Okay, this year or not?

Oh, I think they're fine. I mean, I wouldn't I don't think there's a problem. All right, I have plenty of maple syrup in the basement,

but we should buy from a smaller producer that doesn't have an RL unit because the ARO Grade A Amber's going to suck this year.

I Well, no, because I think it sucks every year. That's a matter of opinion. And you know, I grew up in Vermont having maple syrup that came from a small producer that was boiled off. And that's what I grew up with. I didn't grow up with the Yarrow stuff. And when I go somewhere, and it's really like syrup, I'm really disappointed. Where a lot of people that they think oh really like syrup. Really high quality and that's what they like.

Yeah, you know, that's a weird thing. If they want super super light, then why not just why not just use sugar.

Right? Why not just use corn syrup with fake maple?

Yeah, pancake syrup as it's called right? Pancake right pancakes. All right. Well, listen. Well, one one last word of suggestion. You might not want to tell the people whose aro units you're borrowing that you think their product is garbage.

They know it's garbage. They boil off their own for themselves. I mean, it's a business, right? I mean, some bourbon producer came to us they will buy all your production. You know, okay, you squeeze every penny out of it. I mean, I don't know what.

All right, very good.

I have one other one other question for that. We're gonna skip it. My daughter who listens with me had a question about seeds, but she decided that she wasn't going to eat her lunch because it had rice in it. So while we're gonna skip it,

all right, well to like you know, email it and we'll get it next time.

This episode is brought to you by Shakspere reciter who believes cider can be daring, complex and eminently drinkable. Located in Vergennes, Vermont Jack's brewery make a broad offering ciders from the bright and fruity Rosae to inventive small batch wild apple fermentation. Each fall Shakspere he takes to the hills of Vermont to forage for the wild and forgotten fruit that make up their last apple product. Jacksboro a producer of the first American made pet net cider continues to experiment every year with limited edition ciders designed to spotlight locally forage for. To learn more, visit Shakspere re.com Or follow them on Instagram at Schatzberg.

Are you enjoying this podcast? Heritage radio network is plenty more. My name is Jimmy Carboni and I'm the host of beer sessions radio here on Hrn. My show is an audio ale salon celebrating the world of craft beer, cider, food and more. Through discussions with industry insiders and knowledgeable beer fans, my friends and I explore every aspect of the Brewers craft. From grains to pint glass and tasting to toasting. You can find beer sessions radio wherever you listen to podcast and on heritage Radio network.org.

Stassi is a mean person there's a caller you're on the air.

Oh Hi, Dave. Hi staff. Is this my roommate Claire.

Hey Claire, how you doing?

I'm good. How are you? That

all right, all right, what's going on?

So I have a very important question that stops my roommate and I would love your help in settling. Yes temporary roommate we will be living together for about two months when all is said and done.

The first anastasis hearing she has a surprise face. And by the way, we will not on air ever and don't ask me discuss the stasis roommate rules they are

there they are perfect. They're not first one clear they

don't only masturbate in the shower.

Oh my god is a family show. We will never do Scott says Oh, there I mean, that was why did she asked me

that? I mean, she thought was a trap.

I specifically said she told me the rules. I was like, this is horrifying. And also I also mean whatever I don't want to like

that's the only bad one the others are only brush your teeth in the bathroom. No suitcase explosions. Take the trash out. No cups left around. Now going over all of the Rent the Runway bags go directly to recycling. That's an add on for me.

I thought you had to get back to

the plastic, the plastic.

Go Rent the Runway people here's a new problem. They send you they send you two or three things in one bag. But if you only want to send one thing back, you don't have enough bags anymore.

Well, that's why you have to have a runway mule for you. Taking them back. I'm really living the dream. Yeah. Okay. Okay, listen, so stop. And I have something called the junk microwave, which is where we basically store all the naughty snacks in the microwave, this terrible idea. Okay, but yes, I would concur because the microwave is like hot.

Let's, first of all, why is your microwave hot?

Wait, I have question because there's something I don't know. It's just always like, Oh, yeah.

You have like a low right or light underneath it? What kind of light?

It's like a heat lamp. And she insists on keeping it on when I'm sleeping. Because I don't know.

Why do you keep a heat lamp underneath the microwave? Do you also store a friend? If you liked french fries? I would think you were storing french fries underneath it, like on a permanent basis. But you hate french fries. So yes, this is

a stasis kitchen. I

I think the real issue here is that we're basically are we not creating a breeding ground for junk food bacteria? Well, no.

I mean, those things are designed to be you know, relatively I mean, you could get roaches in there. They like heat. Moisture near their roaches can invade microwaves, mite roaches can and remain moist. What? Yeah, feels moist. If it's moist, then junk food is like nuts. That's not junk food. First of all, there is no such thing as junk food. I don't believe I'm not I don't allow anyone in my house to use the term junk food and when they use the term junk food. I berate them endlessly. Because it like you're just creating a false desire for something because I go it's junk. I want it I like can't have it. I want it. Would you would you want it? There's food that you can there's food that you should have sparingly and then there's food that you could eat as much as you want. Nuts are relatively dry clear. I wouldn't worry about nuts. What are you worried about?

That's what Okay, what I'm worried about is like the pop chip bag that

opened pop chips or a dry food?

Yeah, but I'm telling you that there's moist it feels damp and hot in the microwave

it first of all things do feel more moist when they are warm strangely because things give off. But like if the if POPchips in particular. Well, are they the sweet ones? Those are kind of a garbage product right there. That's that's garbage. What? Isn't it just a fake rice chip?

Yes.

Okay, look, I would just eat real salt, vinegar, potato chips. Those things tastes delicious. But anyway, my point is that a pop ship because it is just expanded rice starch. Or Isn't it right? Is it rice? Or is it corn? Rice, it's expanded rice starch. So it's fundamentally Styrofoam but it's made of rice starch. So if it's moist at all, it will lose its crunch. So if there's any moisture in there is also garbage. There's like there's like bacteria require our patch

kids that grow bacteria, right? Okay, look, they're

able they are individually wrapped.

Individually wrapped. You sit there and you individually wrap each Sour Patch child.

I think it's I think it's a family like I think there's four and a pot.

Okay. Listen, anything with a water activity. POPchips have a very, very low water activity. Bacteria require several things they require a high water activity. They can't have too high of a salt level. And there can't be things in it that actively kill bacteria. So what happens is, is that your pop chips unless they're wet, which they won't be and then they won't be POPchips anymore, there'll be Gruul right there saying, yes, they're safe. The water activity and a Sour Patch Kid. First of all, it is sour. And it's got very, very high amount of like sugar, it's fundamentally a solid. Nothing can really grow inside of the sour patch kit. But if you have condensation, like if you have like condensation or a mist forming on the inside walls with your microwave, now that can grow bacteria and then when you when your hand goes in it waves across the biofilm of crap. Then when you put your hand into the pop chip bag, which I don't recommend, by the way, I recommend you throw away the chips and buy Salt and Vinegar Potato Chips when you put your hand into the pop chip. And now you've contaminated with that disgusting biofilm. That's when you start having problems. That's what I'm talking about. But man, I suggest something else. Why don't you get get you what's called a bread box and old school bread box. It's just meant to keep large vermin out right like mice and whatnot. It's got an air can move in and out of it because it's got like a little screen but not so much air that stuff dries out. Put your snack foods in there and reserve your microwave for microwave usage. Like what if you want to relate if you want to know chocolate, take

everything out right? Yeah, this morning. I just take everything out and put my oatmeal in.

Wait you don't like or you don't like microwave oatmeal? You know why I don't like you know what? I don't like that most oatmeal that people kind of make. They don't salt it.

People are discussed. Don't stop mind your

own meal. Not let a lot because that's the way God wants it. Add a little salt to the oatmeal. Do you add sugar?

No, I'm doing the fast metabolism diet. What does that add anything? What does

that even mean? What does? What does that mean? fast metabolism diet? What does that? What a What? What does that mean? Are you familiar with the term the great oat rush from the 90s were like, like people were like No, there was there was a study later like found to be useless where they were like oat fiber, oat fiber can lower your cholesterol. So then all the old companies meaning Quaker and like the two or three other old people on Earth, were like, Hey, if you eat if you eat ate both tons of oats, right, then all of a sudden your cholesterol is gonna drop. So then everybody and their mother brother, sister, Father cousin started pounding oats and then all the big companies started pushing oats on people. And it was called The Great oat rush. So I feel that there is some sort of like oat oat rush reboot. That's going on here. In what way is an oat supposed to boot your boosts your metabolism, fast diet, there's more.

It's staged eating. So like I was I mean to say welcome to my life on Mondays and on Mondays and Tuesdays you eat like gluten free grains, vegetables, fruits, and then on Wednesdays and Thursdays you only eat green vegetables and protein and then on Friday, Saturday Sunday you eat all of the above plus healthy fat

healthy what that fat and what does this particular diet consider to be healthy fat?

Avocado and nuts.

Okay, you're in a cult. You've joined a cult. Let me tell you something about cults and cult dieting. Because many, look Dianetics is also a book. But when I'm saying it, no fans out there. But like, what I'm saying is is that you are in a cult. Now the good news about cult diets is they can work because most of the studies show that the most important thing with dieting is a that you get bored with it. Because if you're interested in eating your, you'll eat more. So most diets at work require that you become hateful of the food you're eating, right. Because that way, you're just don't want to consume that much of it. And the second thing that's super important is no choice. If people remove your choice, then you also tend to eat less you tend to eat in a more regimented manner. And that's really why most things kind of work, you know, and by the way, like I've you know, been a Yo Yo my whole life up, down, up, down, up, down. And if you just regiment yourself turns out, it might hurt you like I've lost a lot of muscle mass in the past on certain diets. I've like made myself incredibly angry. I used to have a diet called lunch, and I'm blood. Brunch brunch. It says when you combine breakfast and lunch because you want to that's brunch when you combine breakfast and lunch because you're only having one tiny meal to tide you over to dinner, because you're on a stupid coldish regimented diet. That's called Blanche. And whenever I was on the brunch diet, I was an evil mean more evil, more mean more vindictive, faster than I would be on a normal day. And Jen would come home at night. And I would like you know, bite her head off this before we had kids too. And she'd be like you blushing. I'm like, yeah, sorry. Sorry. I'm blushing. I'm blushing hard. I said his anger is all coming from the bludgeon. But the fact of the matter is, is that these kind of regimented cultish things work but choose one that isn't ridiculous. And that doesn't require you to like, like, just just be like, You know what all I'm gonna have every day to eggs and some sauerkraut. And that'll work the same, because you're just choosing one random thing. I'm going to have two aids and sauerkraut and you're like, Ooh, that looks good. Is it to eggs and sauerkraut, then no, you don't I mean, like, or hey, go raw. If you if you if you go raw, all the food you eat is gonna get blasted out your hind end into your toilet and you're not going to you're not going to like you know, get any of it. You know what I mean? I'm saying is just realize, I hope it works for you. But you're in a cult now.

Well, you gotta go.

So I have some questions I didn't get to, including I have to go on another pizza rants in person wrote in with some helpful stuff. But I have to talk about next week about commercial ovens versus home ovens. What's the difference? You know, how, like pizza Steel's and other things work versus stones, sauces, peels, making a lot of pizzas in a row, etc, etc. I also someone who wrote in before is Gianna yet we answered some one of his questions, but he has a thing out there. He wants to know people think about this for next week. He wants to know he's a small egg producer. And he says he can produce an egg with a lot more yolk than white. Right? Like in other words versus a standard supermarket egg. He says he can jack the yolk percentage up and we'll talk more about it. Maybe he'll write in again. But is this something out there that people would be willing to pay extra would you cooking issues listeners be willing to pay extra for a massively yoked egg cooking issues?

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