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.

This episode is brought to you by Cafe PATA shoe, a student union for adults since 1989 in the heart of Indianapolis.

I'm HR Enns, Executive Director Katie Bozeman Wadler with a preview of this week's episode of meat and three heritage radio network's weekly food news roundup. This week, we're celebrating Black culture through the complicated lens of agriculture. We speak to Carla Hall about her uncompromising soul food recipes,

and I was like what am I doing? Why am I changing my family's history for another culture.

We also hear from Gabriella Rodriguez at Harlem groans Youth Farm uptown

about empowerment and you know, community resilience building through this work. Food is kind of just a vehicle

Leah Penniman addresses feeling like an outsider in the farming community.

I could count on my two hands the number of people who appeared to be POC people of color and so I literally got a little slips of paper and and and say hey meet at one o'clock under this tree so we can talk

tune into this week's meet and three on heritage radio network that's meet plus sign thr e available wherever you listen to podcasts.

Hello, and welcome to cooking issues. This is Dave Arnold, your host cooking is just coming to you live on the heritage Radio Network every Tuesday from pretty dang close actually knew we were here. Took a while to start up. But we were kind of here. You know, from Roberto pizzeria in Bushwick. joined as usual, not by the guests who are eating pizza because yesterday, Anastasia hammer Lopez what happened?

They had a staff party and anytime anyone has a party in Brooklyn, they can't work the next day.

Brooklyn, I love you broken right. But you are the Portland of New York City. You know I mean, you can only tolerate so much work at a time. Only so much work at one time. You know who is working? We got Matt in the booth. How you doing?

I'm Oregon. I wasn't allowed to come to the staff party. Oh, real staff. Oh,

wait for real.

Oh, I don't know. I didn't ask.

Somebody's using a circular saw though.

Yeah. Oh, yeah. Liam's here he's fixing stuff

fixing the crap that they broke yesterday

probably look yes.

I said it on this on this air a million times. And I'll say it again. The people I have the most respect for in the world regarding this are Nomad emp, because Oh, yeah, they Yeah, they will have a party that lasts until the sun comes up. Where people in high heels are shredding their $8 billion bank hats. And the entire place is coded in filth and every single staff member has to be you know, carted away. And yet the next day they will be open for you know three Michelin star service without me single beat and you know what? That's, that takes balls. Yeah. That's very impressive. That's impressive, right? That is something to be to be proud of. Not that you should overindulge, but it's still the fact that they are willing to have fun and then do their freakin job next day not love YouTubers not saying anything negative, not him. I say the negative

No, no, he means it would love.

Love. Love. I hope the pizza place next door is open when the Stasi is going to call during the break and find out because if not service if not were dropped. If not, we're dropping the mic and getting out anyway. You have a cooking issues have cooking issues. The interestingly the first half instead of usually what you get the second half. Now listen, I thought I wasn't gonna get into this, but I can't help myself. Everything I'm about to say you should completely ignore because I have no what's the word expertise in this at all. But last week, last week, Kraft Heinz, you familiar with Kraft Heinz? The you know, what happened was Warren Buffett, like, you know, they bought a bunch of that they merged in I think, you know, I forget how long ago but 2015 I think they merged the Kraft Corporation and the Heinz Corporation together. So, you know, a couple of years ago that was running, I think, you know, over $70 A share and on Thursday or Friday, it dropped by half. So it's now at like $34 A share because they had some bad reports. And you know, they had to write down I think $14 billion in what's called goodwill on their brands Oscar Meyer and Kraft and all this and so the stock went way the heck down. And I'm saying how the heck low can Kraft Heinz get I had been researching I don't know how to do it, how to buy I want to buy options. I don't know how to do this because I'm not uh, not right now. But eventually in Kraft Heinz because all these people who are my age, idiots my age are saying that these brands that somehow Kraft Heinz is going to keep going down and down and down. And again, ignore anything. I'm saying I have no financial knowledge at all. But I was like, how far located as soon as I heard this news, right. First of all, Warren Buffett, who owns you know, his Berkshire Hathaway owns a quarter of Kraft Heinz roughly is not is not getting rid of his shares. He's not buying anything. He's not getting rid of it. So I walk up to DAX right because he was in the other room killing people on fortnight, which is what he normally does. And I said because he was off from school. I said, Hey, Dax. I said what's the only brand of ketchup he goes? hates? It's America's favorite ketchup quoting Wesley Willis right? And then I looked at their other brands and Stassi what do they got their Capri Sun? I hate Capri Sun. I want Capri Sun to go out of business. It's a free. I'm sure you do. Who laid Kool Aid? By the way, Kool Aid. Interestingly, I just researched this recently. Do you know that drink the Kool Aid, not actually originally from the Jonestown Massacre and in fact, in Jonestown they did have some kool aid on site but primarily they drank grape flavored flavor aid, flavor aid so they cheap they couldn't even go in for the real kool aid they use grape flavor aid although some people have said that in photos of unopened packets there was actually also Kool Aid there as well but they were drinking primarily flavor aid. And originally drink the Kool Aid comes from the electric Kool Aid acid test were these people it was a book by whoever was Tom Wolfe Yeah, who they were driving around in a bus and they would spike they would spike the Kool Aid and they say don't drink the Kool Aid because it's you know full of acid anyways. What else they got there? Oh writer All right. I mean, come on. Naima. tatertot brand Matt

I I can't even name the one you just said Oh, right. Oh, right. Oh, yeah, I know about that.

I mean, if you had to name a brand of process potatoes I

don't think I could though. What? How old are you 32

See this is the thing right? So what they said what the idiots my age are saying is millennial like the brand is not like long term good because millennials aren't buying these things and moving away from processed foods into more towards more natural stuff. Maybe, but like there's only so many of you out there Matt. Like, like, I am raising two people in the generation under you and you know what they want Hinds heights, Velveeta they own Velveeta people Cool Whip

Cool Whip cornets Corn Nuts Bagel Bites

bagel by bagel bites I was on that train when I was younger

saying it's like first of all like these brands are driven by teenagers and below right because they're the ones that are dragging on you like freaking you know like like kettlebells at a gym being like binary binary or either by the Velveeta you know what I mean?

Yeah, silly me. I thought the parents were in control but you're telling me no. Yeah, they weren't

planners, freaking nuts man named another brand of peanut.

I can't that's the only one airplane peanuts. Yeah,

they also own Lunchables, which I hope burns in hell Lunchables is a crap product should never have been invented and is hurting food. I mean, it's good for kids who need a lunch. It's not good for kids don't want to make lunch don't make a lunch just by freaking sliced meat. I hate Lunchables. I hate Lunchables, them Kraft mac and cheese obviously. Here's another one they own Philadelphia brand cream cheese. I am pretty sure that the the even the storebrand cream cheese that I buy is actually Philadelphia brand cream cheese under under a different label now, because I bought Trader Joe's cream cheese and Booker was like, Don't ever buy that again. And he's not necessarily brand centric, but he's like it does not taste as good as as the Philadelphia brand they own Grey Poupon, which I'm not a fan of, because I don't like that kind of mustard very much. And plasmonic cookies. Those are the little baby munching cookies. They're like the little like, you know, I'm talking plasma anyway, I feel that this brand is not going to go anywhere. So I'm going to wait for it to start creeping up a little bit. And then I'm going to figure out how to buy

and then figure out how to do anything. Except for I don't

care enough about finance to actually like do it. Have somebody else do it. If this was cooking, I would I would be you know, but you got to wait for it to start creeping up a little bit because it could stay in the tubes for a while they have like 30 between 34 and 3475 right now and that the SEC is the SEC is investigating them right now because they had some accounting like weirdness with the we

should maybe that's the thing that gets us to happy we should stop talking about this on there.

But anyway, my point is that you know, I feel that that the things that are being railed against them by the likes of Cramer on you know, whatever his first name is, you know, who's my age basically, whatever crap on him heights is America's favorite free from ketchup.

So any stockbrokers who are listening should call in and they can sell Dave the stock.

I don't want the stock. I want to leverage I want to leverage myself. Here's what I'm gonna do, but I have to wait for it to start going back up and then I buy I buy like three months in the future I buy the right to sell

time traveling stock stockbrokers calling now

No, it's not nice, you know, I just whatever also some of their brands are weak. I mean, but come on. People,

please. I'll be wondering if they own Cracker Barrel do they own the Cracker Barrel? Is that related?

I don't know. I don't know if they own Cracker Barrel. They don't mean like I'm not a huge

Cracker Barrel. But does that mean they own Cracker Barrel restaurants? Yeah,

a Cracker Barrel cheese, which actually is not for a mass market cheddar is sometimes the best cheddar you can get in the supermarket in many supermarkets is the best cheddar you can get

very, very aged. Yeah,

the Black Label one. Yeah. Yeah, they own Oscar Meyer people aren't like, I wish I was a Kirkland. When are they were like arguing that like they're arguing that like Kirkland, which is the Costco like home brand already has more sales than Kraft Heinz, which is true. But also Kirkland makes feminine napkins, which Kraft Heinz does not as far as I know. In other words, they're a more diversified brand. They make everything for Costco. You don't I mean, is that what they're what are they called? Is that what they're called? What do they call

it? 70s.

Guess when I was born? Ding ding. All right. Let me do some questions. And then we'll get oh, by the way, what I'm talking about France. The reason we didn't have a show last week was I was I was in France, which was nice, but we can talk about it later. I should answer some questions. Ah, hello, David. Anastasia, this is from Alex in New York. Have two questions. I bought a quarter liter easy whip or Now listen, quarter leader people normally, all the recipes I have are for half leader. I also use full leader and we're talking about as the whipped cream makers here, which you know, use for not just for whipped cream, but for rapid infusion or if you're a believer in that kind of late 90s, early 2000 things as boomers as boomers what a gross word, right? So gross. espuma Hello, for those of you that don't have Spanish as your native language, just use foam. Kirsty was Paul. I think thankfully that's over. Right. When was the last time

you saw someone you see Jose Andres Vasquez.

Now I didn't watch the Oscars because I don't care. Did you watch it? Why was he on the Oscars? I don't know. Was he in a movie?

No. I don't know why.

I heard that. I heard that Bradley Cooper did a good singing job. Really? Yeah, it was good. I heard he's saying all of his stuff. And he's in the movie. Yeah, I know. You're a huge fan of Lady Gaga.

I like yeah, they're both great. Alright, people were so upset that they got all almost kissy who cares? And his wife girlfriend was in the audience. Wow, that doesn't matter to

me at all. I mean, seriously, I'm trying to imagine something that matters less to me. Like the relationship status of Bradley Cooper and his supermodel wife slash girlfriend or whatever she is in relation to him performing on stage with Lady Gaga is I'm trying to imagine so Something less interesting to me. Megan Markel. That's less interesting to me. Megan Majan whatever, that is less interesting. And her with her relationship or not. Or no, what's the other one? Kate Middleton Kate Middleton. Yeah, that whether or not they are having some sort of like tiff sounds

up on it though. Well,

I I shop at Duane Reade I shop at Rite Aid. I see the magazines. And like, I at least know who these people are, like, half the people I see on these magazines. I'm like, who's Chad? What is this? You know what I mean? Like, I have no idea what's going on, you know? Random, you know, spiky haired dudes name, you know. Anyway, point being at least I know who they are. So I can like remember that there's a story about them. Anyways, I bought a new five liter you see whimper for quick infusions, and we'd like to get your take on how to emulate the recipes and liquid intelligence. I've been using the recipes with the same ratios in time, but only one nitrous charger rather than two. Does that sound right to you? The infusions seem to be turning out fine. But I don't have the ability to compare it to the original recipe. This is a problem. I also I don't have a quarter liter whimper so I can't compare it. Here's what I'm going to say. The folks at the EC Corporation right wrote the create the fill lines in their whimpers to get relatively similar pressures with one charger in whipped cream, which is what they think that that you're going to use it for. Now in the book, I only have the pressures for one liter and half liter with one and two chargers in them, not four quarter liter but I'm going to assume that they get similar pressures in quarter liter that they that they do in a half liter I'm sure they designed it that way. Which means that I think to get the same pressure. I would overfill the quarter liter whimper slightly or a little bit but I don't know I'd have to test it. And what you've hit on is actually one of the main issues I think with all of life, in terms of cooking is you can't really emulate something you've never tasted before. Right, which is Geoffrey Stein garden that was his you know, big. That was his big thing. Right? You know, or is his big thing was, you know, these people they're writing about cooking, they're writing about, you know, eating or writing about restaurants and they haven't eaten hardly anything in their lives. They haven't gone and traveled and eaten a bunch of things. And so, you know, come on by and have some although we no longer use rap, we no longer use the EC containers for rapid infusion we now use kegs. And the reason we use kegs is we have access to nitrous oxide, like large tanks. But the nice thing about kegs is, is we are putting a known pressure in instead of a known weight. And so we can now have our recipe scale to any amount that we put into the keg. It doesn't matter whether we put one liter and a keg two liters, two gallons, because we're just using the same pressure all the time, which is I have to tell you, extremely liberating. If EC ever calls me again to do something, however, I will ask them for their pressure chart as done in a quarter liter whimper and then I can do the math for you and figure it out, too. I've been successfully making clear ice at home but I have a small freezer and there's a small insulated container. You know, so clear ice people by the way, you know, you got to freeze it in one direction. So you have an insulated container. You fill it with warm water, you can dope it with some regular ice that'll melt out just don't turn it you don't want to get any gas into it. And then once it's at room temperature below, you put it in the freezer, and what will happen is it'll freeze from the top down because the sides are insulated. And as long as ice freezes in one direction only and freezes relatively slowly, it will freeze relatively clearly if there's no gas in it. That's why you want to start with hot hot or warm water. And then you can throw some ice in the melted but you don't want to use water straight out of the tap. God forbid cold water right out of the tap. It has a lot of gas in it you can get bubbles. So you freeze it down and you get that then you don't let it freeze all the way to the bottom you crack it out and you have clear ice. So my solution has been to make ice in several batches within a week or so before hosting people. I store the ice in ziplock gallon bags. They get a little freezer burn, but I usually just slice the crusty ice off and it's fine. Would you do things any differently any tips for storing clear ice would be much appreciated. So if you store stuff in a freezer and air can get to it at all what happens is ice crystals will sublimate off and you'll get like a little weirdness at the top also, if there's any melt on it right when you open and shut the fridge freezer when it goes through its defrost cycles. You'll get recrystallization at the top and you'll get kind of nastiness you shouldn't pick up any flavors if they're in a Ziploc bag but here's what I would do with ice. As soon as you pull the ice out. Do not put it in a Ziploc like get it in the shape you want it put it back in the freezer, and get it cold, right? Because what I'm about to tell you, then, once they are cold ice, they have no surface water on them. You can stack cubes or blocks together, right? So the professionals when they ship them, ship them with little pieces of What's that stuff called and stuff, you know, that little white foam that they shipped between the ice? No, yeah, I know you're talking about I don't know, anyway, it's like little thin sheets of white foam, tiny, thin sheets that they put in between, so that the ice breaks apart nicely. But if it's very dry, and you're not going to ship it, you're gonna keep it in the freezer, you don't need this packet in ziplocks. And here's the trick, get rid of all the air now, as long as they are not, you know, shiny and slick when you pack them together, but like very dry and very cold. When you pull them out and temper them up, they should come apart fairly easily. The very least you'll very most you'll have to do rather is put like a thin bladed knife and give a tap and the block should break right apart. And that's how you store it. And you really shouldn't be worried about any surface stuff. Because after it melts down a little bit and after it's tempered, by the way, so you're tempering it typically before you're putting in cocktails. Anyway, just a quick rinse under water. We'll kind of get any of that stuff off the Japanese as I've said on this, also on the show before when I visit when the Stasi and I visited Japan which by the way, we need someone to invite us back my book got translated into Japanese we need to get invited back. I know jack at the bar wants to get invited because he's working with some Japanese shochu. But we should get invited because it did the book we shouldn't your publisher set something up. Here's something I don't know if you know publisher knows they don't care. Even when they publish it in Japanese. They don't care. No, nobody cares. No one has the money. Nobody cares. I'd love to go to Japan anyway. So it Anastasia and I noticed when we were out of bars there that they rinsed the ice off because they think it's filthy. Anyway, all right, cool bar

we went to which one that went upstairs. Are you ringing the bell?

Oh, well, the Stasi numbers in Istanbul. The Stasi says cool. She doesn't mean that anything was particularly good about the food. She's like, it's just cool. Because it was like in somebody's house. It was like the only white people. Yes, well, we're the only Japanese non Japanese people there. So like we walk in. And it's like Wild West when the when the outsider steps into the saloon

plus you and I were just walking. And Mark was really upset because you and I were like, well, let's just see what we can find. He

ended up going with us. Yeah, but he so the three of us, three of us walk into this place, which is clearly like a place for regulars and conversation stop dead. And we end like, we just looked at him. And I think we just kind of shrugged. And they pointed and we walked upstairs and we had like we were in. I think it was this person's house. We were I think we walked into someone's house who's having a dinner party. And they they took us upstairs and sat us in like this like inside outside kind of upstairs porch. Yeah. And they gave us a bell. Maybe they gave us a bell. And then we would ring it and they would just bring us stuff to drink. That is the stasis dream kind of experience because it doesn't involve any communication. You're a little bit kind of off your center. You know, and I mean, we could never find it. I

don't even know where that was.

It was in Tokyo somewhere. It was near where it was near the chicken place. Yeah, it was near the raw chicken place. Anyway, so that's that question and we see it okay. Oh Sam, who was asking about the pharaohs which is the coffee grinder and asked me if I could modify the CAD drawings smartly realized I was probably never gonna get around to it and said I use your old CAD drawings and modified the pieces were the drill works great. Thanks, Sam. I will say this. I Sam there's also in sorry, this is deep for those of you that don't know what the hell I'm talking about, which is 100% of you except for Sam. There. I also I think was able to take out some of the cross brace pieces so that the beans can flow easier, and so you can adjust things better. Anyway, Sam will know what that means. No one else will whatever. This is in from Colin Gonzalez from Los Angeles who said please try and be on time so we can enjoy more full length episodes. This doesn't happen as much in the old episodes. Well, listen, Colin, I was always late just not nearly as late as I had been. So I'm now on my original like four to five minute late kind of kind of a situation. The Stasi and the Stasi here always. I don't know if you know this people, the Stasi always has something to say. Negative you I mean, are you? That's not true. Who do you

have to be on time? Why he's

normally on time? Oh,

I see. Yes. I was cooking with a friend recently who has spent some time staging, staging nice restaurants in New York for fun. We were cooking up a steak and he was leading the charge since he's the guy with professional experience now we got a pan a 10 inch cast iron pan over a campfire. Okay, so here's the important thing we're outside assuming you don't have a campfire inside although I've always kind of wanted you familiar going back into Have you familiar with like the Rori so it's like the old Japanese farmhouse style of cooking where instead of just having like a fireplace, like you traditionally think of like a European kind of fireplace, you have a central hearth, where it's like built around and you build the fire like in this central kind of hearth and you kind of cook around it which always will be amazing wouldn't it like kind of a central chimney a central hearth you cook around and so then you can have it of course they have their fancy binchotan Right. But they you know, they're building the fire there so they, I guess could have a campfire inside but if it's called a campfire, it's outside, right? can't fire not fire. Okay, ripping hot before so that you got the 10 inch cast iron pan over the campfire ripping hot before he dropped in a stick of butter with some rosemary now you lost and Stasi right away, and Stassi used to work for Cesare Casella and so for those who that donate Cesare Casella you know, great restaurant restaurants who are and now him cure purveyor doesn't go anywhere without a giant, like not like a piece of rosemary describe the rosemary, a bunch, like a bouquet. Yeah, yeah, like more rosemary than the average household needs for a year in his pocket at any one time. Anyway, so Anastasia there, that

smell reminds me of him. I saw him on Sunday.

I like him.

You like him, but you hate Rosemary now.

You love It's like eating the person. Wow.

Okay, so Dr. Did a stick of butter with some rosemary, but Rosemary does taste good on steak, melted it down and then added the steak to sear. This was interesting to me because when I make steaks, I generally put down enough neutral oil to cover the bottom of the pan or simply cook the steak and the oil. I'll drop in a knob of butter for basting at the end knob. The Stasi add a knob face on.

Do you like that word for that is

I like calling people a knob? You don't I mean, what kind

of situation? It's a person enough.

It's usually a dude. Right? And usually it's prefaced with effing knob. You know what I mean? It just like, it's just like, I guess it's kind of like an 80s 90s thing, right? But it's

where they mess up something.

Novel doing something dumb?

Yeah, it's, it's a synonym. It's a synonym for like, kinda like, like Dick. He's a dick. You know what I mean? But it implies dumber, like, someone who's a dick. isn't necessarily stupid. Okay, you know what I mean? Yeah, like a knob is kind of like he's a dick, but also kind of dumb. In my mind, what do you think that?

I mean, that sounds pretty right on to me, although I don't use the word often. Well, you should. I should. I'm gonna bring it back into my lexicon. No offense

to the Knob Creek Corporation. Totally different. But I definitely don't think of doorknob. No, knob of butter is a thing. No. Okay. But you would say what would you say? You'd say like, Pat, you know why? Because you're used to getting your butter as most of us are in steak format. Now, people are used to kind of blocks of butter that you would take like, like a chunk off of, I would say chunk, but like, I have certain things that I always say like, I use chunk too often. And I use bucket to mean anything that holds anything. bucket. And my kids. My kids are like, Why do you call everything buckets? Dad, I was like, You know what I'm talking about. So just do it. During the listening, like, if someone knows what you're talking about, just do it. Just do it. Anyway. Okay, so hostrocket Butter seemed a whole stick of butter seemed like an excess pool of fat. So much so that I was curious about whether it is even a seer. Now listen, I'm gonna finish, I'm gonna finish your question. But I will say this, you can sear in a deep fry. In fact, like deep frying is some of the best crust per unit times I like to think of things in crust per unit time, right. And deep frying in not new oil, not new oil, like slightly old oil. And the reason is, is that when you're when you're frying with very, very new oil, the oil is so hydrophobic that it can't actually make good contact with the outside of your of your product of your batter if it's bad, or your steak if it's steak. And so you actually want the oil to break down a little bit so that it's so it has some kind of free fatty acids, some polar component because it allows it to haul up your food even faster at those at those high temperatures. So like deep frying makes a very good very fast sear. Now the problem with deep frying is deep frying hits your meat from all directions. And so it can tend to overcook faster because it's driving temperature in from every direction whereas a normal searing situation, the top side of your of your product is cooling off, and the bottom side is heating up and you kind of can alternate anyway. So I was curious about whether that was even a seer. I also didn't like the result as much. The crust was weak. Whenever we ever hear someone says, what else? Yeah, we were thinking of weird, like, tender sanction was weak. Also, the other one is, it was is the Glengarry Glen Ross, right? The crust is weak. You are weak. So Alec Baldwin on the airplane back

Yeah, and you didn't have the balls to talk to him. Yo, listen.

We connected from Paris to Detroit, Detroit back to LaGuardia. It's it's it's snowing like a weasel. Why did you do that? It wasn't paying for the tickets. So and I was flying first class. I got free first class tickets to Paris. While I would have said no, no, no. Anyway, so like, I'm on I'm on the thing. And you know, Alec Baldwin gets on the

plan when you were passing over in New York.

I wasn't I wasn't on the on the window. Dax had the window. So anyway. Oh, I mean, when I was flying over Paris, yeah. So. So anyway, so yeah, he got on the plane. And Alec Baldwin is Nastasia is not so secret crush.

No, I have a physical crush on him. I just like i

Your mom wants you to marry him. No, no,

he's not a crush. I just like him as a person. Okay, I like how angry he gets.

He sounded exactly like himself on the airplane. Now he was he was he was he had he had seltzer water, though instead of wine. I don't think he drinks. Maybe that's why. It's partly is that whoever he was with had some had some white wine. And so I did as well. When it starts, he's like, go talk to me. Like, if there's last thing that Alec Baldwin wants to here's the thing, right? He's looking at a bunch of them. Yeah. Well, that's what he wants to get punched in the face. Like, no one wants to if you're at work, right? Like when I'm at the bar, he wasn't at work. So I'm saying, if you're at work, and someone approaches you, that's part of the thing you don't I mean, it's like if he's on set, and you approach him, I'm sure he'd be okay about it. Maybe I don't mean, I don't know the guy. But like, I'm not going to approach someone on an airplane when they're three and a half hours late to get home anyway. Anyway, the crust was weak. Is this a predictable result? If so, is it because of the water content of the butter, it seems to me that all of that water as the enemy of a good sear would have a negative effect on the result, perhaps a smaller amount of butter would work, but then you have to deal with the lower smoke point of the curve. Keep up the good work. Colin Gonzalez. Okay, so here's what I'm gonna say about this. I think it takes a certain amount of energy first of all, to evaporate the water typically, one of the problems with cooking with large amounts of butter is that the, the butter itself, the solids, the milk solids, start to scorch and burn before all of the water has boiled off, and you have to take the water that you have in the butter and boil it off before the temperature of the whole mass of the butter rises back up. Now, that takes energy away from your cast iron pan. So you're dropping the temperature of your pan a lot more than you would be if you just added oil. Now, if you took your butter ahead of time, melted it down and boiled off the water kept the solids in because let's be honest, you're searing a steak, do you really care if the butter solids burn a little bit, right? I mean, I stick my steak directly over flame. And almost everybody likes a little bit of Bernie char on the outside of steak, right? Almost every but not everybody, but almost everybody. So I think what's happening here is that you might have gotten the cast iron pan ripping, but you dropped the temperature significantly, probably didn't wait for all of the water to evaporate and then it took a long time for the stuff to get back up to temperature. Now if you just took the butter and you heated it got rid of the water and then brought the butter slowly up to its smoke point and dropped the steak in you'd be good to go right. But in general, the ripping cast iron pan what you're trying to do is take advantage of the stored energy inside of the cast iron pan. And to do that you really want just enough really hot oil right so like a lot of times what I'll do is I'll keep oil hot in a pan. Then I'll rip my cast iron, pour the hot oil and put the stake in. The one thing you need is you need enough oil or whatever in the bottom of your pan such that every piece of the meat right touches the pan. So like what you don't want to see is especially if you've done suevey or pre you know pre cooked the meat somehow. You don't want to see those sallow, blonde concave areas where the meat doesn't touch the pan and that's really what the oil is for is to make good contact unless you want to deep fry but if you want to deep fry, you have to let the entire batch of oil get back up to the smoke point of the oil which is beyond the burning point of the solids, but again, you might not care because you're not going to reuse this stuff. And let's say the whole pan catches on fire. Well, you're outside. You know what I mean? Jen, my wife is is extremely afraid of oil fires maybe because I have caught on fire so many times in my life and have caused fires you know about the famous birthday fire where I got a hibachi so hot in the house that the hibachi is paint caught on fire. And and yeah, it was bad. I mean, it wasn't the steak was delicious, but worth it. Do never let my wife hear anyone say that that was worth it because she was like, I asked you to do one thing and that was not fill the house with smoke and it was my birthday. And of course I was like, I'm gonna optimize the steak, not my relationship. And so you know, which was a mistake.

I mean, the steak hadn't vowed to stay with you forever the wife

so true.

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Oh, caller caller you're on the air.

Hey, this is Kwame from Canada again.

How you doing Kwame, what's up?

Question about mixing fat to achieve a certain texture.

Okay, well,

I know there are new Moto and Orion that can fit in hoping to avoid the if possible, because I'm trying to make the recipe very accessible. So I'm wondering environments, something like olive oil, shortening, and cocoa butter? Does the melting point kind of average out organic for them, you will start to melt at that lower temperature?

It's interesting question. I've never, I've never tested that usually. So any shortening has. It has a range of of melting. It's a melting kind of profile. And so, you know, different different parts of it will melt doesn't have a single solid melt. Which is why for instance, if you take something like lard, you can and you low temp in lard, you'll notice that certain of the of the fats will recrystallize even like over time, even well, you know the regular mass of it stays liquid. So it is something that's done on an industrial scale to get a particular texture at a particular temperature. Right. But like if you're trying to get a particular so if you're trying to get a particular texture, I would just choose a fat that has that texture that you want. If you have a fat that has a particular flavor, let's say olive oil, right, then I think adding enough of something that is solid to make it more solid is going to kind of drastically affect the flavor of the of the oil. You know, I mean, like you can even see, like if you make a one to one, if you make a one to one like olive oil butter, which people do all the time, right? It will re solidify ish, but it never has the kind of the nice quote because butter is an emotion so it's not a good it's not a good what's it called? It's not a good An example. But it's not, it's not kind of the same. But you see it works. I mean, it depends on what kind of result you're trying to achieve. I have used the mono and diglycerides. Before I don't particularly like it because you have to add a lot of it to get it to thicken. There is something else and for some reason, it escapes me if someone on the chat room hopefully might know about it, there's another compound that's relatively available probably from monitors pantry that people use to, to thicken thicken oils up. But in general, like what exactly are you trying to achieve?

Well, I'm basically trying to make find a butter block for pastry contains a little bit of All

right, so when you're mimicking butter for pastry, you got to remember butter does a bunch of things in pastry, right? So some of the things that that you use butter for requires the fact that butter is an emotion, and some of the things don't, right. So if you're using a substitute fat substitute in pastry, you have to be sure that like for instance, in a puff paste or in you know, in anything where the water content is important, you want to make sure that you know you kind of mimic that I did something a little bit in reverse similar with the spins all where I took a multicomponent fat and fraction did by melting point. So that I could get a firmer, for instance, chicken fat, so that I could do a chicken fat pie crust. And so that I could do a non hydrogenated lard pie crust, you know with regular lard, which is kind of difficult because the Lord, if you render lard from the proper, it's easy if you have the right kind of lard but in general you the lard that you can buy or make, you're not using the right kind of fat and so it has a kind of a lower melting point. And because it has a lower melting point, it's difficult to use in things like biscuits or in things like pie crust, which is why people buy hydrogenated lard, but hydrogenated lard is by and large garbage. And some people don't you'd like to use hydrogenated products and anyway, so you can fraction it out. But as for making butter into something you can use in pastry, he I have to find someone who I'm sure someone has thought about this. I don't have any good ideas. I mean, you can use mono and diglycerides. But you're going to have to use like percentages of it to get it thick. And it's still not going to be exactly like butter. You could also you know multiply water into it. I mean people do this sort of thing. But I don't think it's I've never seen something that I like as much as butter. But olive oil pastries are delicious. Have you ever heard that olive oil? Yeah, it was good. Yeah. Anyway, hope this is helpful.