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 piece was brought to you by Roberta's Roberta's pizza.com.

You're listening to heritage radio network. We're a member supported Podcast Network broadcasting over 35 weekly shows live from Bushwick, Brooklyn, this year, we're celebrating 10 years of food radio. For the past decade, we've been taking you behind the scenes of farms, restaurants, breweries, school cafeterias and more. It's been 10 years and we're just getting started. Find us at Heritage Radio network.org.

Hello and welcome to cooking your host of cookies coming to you live on the radio network every Tuesday from you know whenever to about one o'clock reverse pizzeria in Bushwick. Brooklyn, joined as usual with Anastasia hammer Lopez and we got Matt back in the booth. How you guys doing? Good.

So glad to be back.

Yeah, yeah. So what are we doing last week? We haven't fun.

I was having fun. I was eating everything I could find in Charleston.

Yeah. What do you have?

I had some pickled shrimp. That was new to me. I had some shad roe. That was new to me.

Oh, shad roe. You've never had shad roe before? No. Where'd you grow up

outside of Massachusetts, outside of Boston.

Okay, well, you know, Okay, listen, they have that up there. Like I don't want anyone on Earth to think that shad roe is it might be a Charleston thing. But just so everyone knows that is also part of the entire East Coast heritage from the bottom to the top. It will not let them claim it. I mean, they can claim whatever their version of it was it was it was it partially butter bacon or what?

Ah, I don't know. It was like sliced and fried. It had the consistency of liver it was in scrambled eggs. It was very strange.

Okay, usually when, you know the old way. This is the old way as they say in Indiana Jones. You know, you you make sure that the shad row stays home now this is why I guess you don't do it in restaurants because it'd be expensive right? And then you cook bacon and then with butter you just you hit it justice to SET set it all the way through parsley butter bacon. Done. You eat it like you know, the whole shad row is is like a wedge shaped like a Roszak How do you explain that Anastasia? It's like a smile. Yep, it's like a smile. It's like an emoji smile. And it's about you. I don't know like six inches long.

Looks like eight.

Anyway, they're delicious. But I've said this before on the program. I hope I don't miss it this year. I missed it last year. Shad which is you know A fish that comes back in and comes back in in the springtime to you know to do its kind of reproductive business and on the way in it doesn't eat right and yet for some reason it will hit a lure right but it doesn't like and I don't think anyone knows why the shed they're just pissed off I guess I don't know why they because they're not eating why they would hit a lure but they're relatively easy to catch as they run back in the streams and when they run back into the streams I think depends on the local temperatures so the shad runs are earlier down south and they are up north. And there's a there's a nice good shad run that goes near you know where I go up on the on the Connecticut River. Shad meet shad meat which it used to be you wouldn't even ever get the shad meat you would just get the shed robe shad meat, I think is incredibly it's incredibly delicious. I think I love it. It's one of those kind of like it's on the oily side but mild tasting so you can grill it and it doesn't get all dry and disgusting. I hate when you get a dried a grilled fish and it's dry as hell. It's like I love stripers but you know, some people like like a kind of an overcooked striper, but it gets because stripers so meaty and chunky kind of gets weird, I think when you overcook it and I'm like, do you like that? Now, whereas like some oily fish, like blue fish can take a pounding on a grill and still be good as long as you put on the man is Don't Don't forget the oil gets out the oil. Remember that man is on. Jesus never listened. She never listens, you know, ever. But I think Shad is incredibly delicious, but also extremely difficult to bone because they have an extra set of white bones that go out. So there's very few people you can go on to Google on YouTubes. And you can see people who show the magic way of filling a shed, because a filleted Shad is great. I'm not a fan of that. There's another way some people do it where they just hack the crap out of the bones the way that they do in Japan on those Pike eel things. I know that's garbage. There is a way to like, the amazing thing about a well filleted shed is that when the shadow is is laying flat, it looks like a filet and then when you pick it up, it kind of like spreads open, like like a jigsaw puzzle and you can see all of the slices that were made into it without cutting through the skin to get the bones out. And they are a sight that they're a sight to have. Go find it. If you live anywhere near the East Coast. Go find yourself some fresh shed. That has been properly boned. Cook that sucker up on a grill Tommy don't love it. Man, he's on it before he brought the grill. Everyone wants

you to talk about what you did last night.

Everybody meaning you was like so what else? No, they don't if they did if they did, they would call her right in on the chat with you. They've been

calling all morning saying ask Dave about we did last night, Matt. You

know, Matt, you know what? I lie to you, Dave? Yes.

I got a bunch of messages from people saying please talk about what happened on the radio show.

Alright, so what else did you have in in Charleston?

Oh my god. A ton of barbecue. I had I had a rib that was heavenly. And I don't normally eat meat. So that was interesting.

Yeah. Was it heavenly? Or is it just because you don't normally eat meat? You're like, Damn, I should eat more meat?

No, I think it was really good.

It's not just like, it's like, I remember the time that I lost a bit here on the on the air and had to eat raw vegan for a week. The first piece of meat I had after that I was like

no, because we were sitting there and having like a pile of all the meats and the rib was really the only one where I was like, Yeah, okay, this is worth it.

Mm hmm. Alright, so now what are we talking about? Anastasia? What did you do last night? So Anastasia Lopez. You might be familiar with her as the hammer, by the way call in your questions is 718-497-2128. That's 718-497-2128 she I don't know how that. Honestly, I don't know how this happens. But she is on the somehow on the golf committee for the food and finance High School. I don't even know how she's connected to the food and finance high school to be honest. And so she's like, Hey, Dave, we're doing a cocktail. I says, Okay, so we make a cocktail, and then tell him what happens to us and we

show up, we take the subway with a cocktail. Alright, Dave's, first

of all, for those of you that do events in New York City, you'll you'll know what I'm talking about events. The load in for an event is always and I mean, always during rush hour. And so in they're always in locations where people want to go it's always like, where's the event? Of course, it's in the financial district or of course, it's in Midtown

rostrum, the trade the what's it called?

Yeah, you know, like the Trade Center and you know, what, were they do the trading, oh, Stock Exchange. It's like so like, they're all nightmare places to get in and out of on via, like, normal thing. So you can't like if the Uber first Well, not only is it like surge pricing, remember, in New York City, unlike LA or a bunch of other places, like Ubers are very expensive here compared to other places in the country that I've experienced. Because I guess because they can get it and be, in order to drive an Uber here, you still need to have what's called a TLC livery license. Um, you know, so it's not just like, people who are like, You know what, maybe I'll do this for a couple of hours. It's like people who are, you know, livery drivers. So it costs more here. And so but, and then they surge price like a mother in New York City. And you're just going to be in that car for like, 45 minutes stuck in traffic trying to go like not even that many blocks. So I'm like, do with Anastasia, we're gonna, we're gonna go on to Subway. And she's like, I don't want to go on the subway. And I'm like, What the hell are you talking about, I'm carrying all the crap. Anyway, I've got a case of freaking tequila on my back, I got a case of tequila in a bag around my arm plus all of the mixers and everything like that. So I'm going up and down the stairs, Anastasia accidentally guides us to her doctor's office instead of to the event. I lost my mind, as you can imagine. So we're lugging this stuff around. And the messed up thing is we designed the cocktail. So we didn't even need to take delivery of that tequila, because we had made like an old fashioned and all the work it was a cordial, you know, spins all clarify loud about cordial. You know, the concept was it was flavors of a margarita in an old fashioned format. So like they assured us there would be cold draft ice. And that, you know, we would show up and we would do it. So anyway, so I'm lugging all this crap, which I didn't need to lug because the liquor could have gotten delivered directly to the, to the event. Instead, we take it to her doctor's office, the doctor didn't want this stuff, so that we had to walk over to where the event was, I'm dying, my back is breaking off. My arms are like, you know, killing me. And we show up and what,

and they're like, What do you guys do in here?

And then, by the way, I love all these people. I know, I know, all the people like, and they're like, We printed a sign, then they're like, they finally found out that indeed, we're supposed to be there and they've printed the sign with the recipe on it. I was like, it was on a table 10 You know, what are those plastic table tents? And I was like, because the Stasi and I never spend any time getting our table all fancy to see porch light, by the way. Bennett Janna fan super fancy table, you know, why are they here? Because they're not smart. We care. We're just dumb. Yeah. Anyway, so like, you know, if you do events, just, if you don't have the time, if you're like, you know, Anastasia and like myself, and you know, everything's done at the last second, get someone else to just bring some party favors for the table to make it look nice to even have a table? Well, yeah, but we thought we had a table. So they show up in our table. And I'm like, that's printed sideways. And they're like, No, you could turn it the other way. And they did it like three times. Every time they did it fell over. I'm like, No, you can't. And then they're finally like, Oh, yeah. Um, yeah,

so they said that the bartenders already had our dream. Oh, yeah.

That was the first thing they said. I was like, they're like the bartenders. Yeah. All three bars, have your drinks, and they're ready to pour it. I was like, what was that stuff I carried on my back? The hallway here? Why am I breathing? Why do I exist? Why do I keep sucking air in? You know what I mean? And then they determined Oh, they don't have it yet. So then we had to go, instead of making it right. We had to go in the back and batshit which, which is normal. So I was like, okay, okay, fine. So I'm not gonna get the port and stuff, you're not going to get to pour it, they're going to pour. It turns out, they were fine. They did a good job to it. But in general, Anastasia and I are like, Why do we, you know, what's the point of showing up if we're not personally talking to people in point and stuff? So they had assured us, this is what happens in life, you have to be prepared, they assured us that there would be cold draft eyes. If someone tells you there's code draft eyes in an event, assume it will not happen, right? And so like, you know, I was like, I'd already been like, Okay, I'm not going to insist on like a big cube. I'm just not going to do it. We built the drink to work with cold draft and then the guy poor guy, the poor bar manager, he felt real bad about it. He was like, we only have hotel ice, and I'm like, Oh, my God. Oh, hotel ice. And so then they are like, can you break resolve they brought everything I like, I almost cried. I was like, What the hell yeah. But it ended up being fine. Because the thing is, honestly, like, once you've realized that, you know, that it's going to be the way it is. You're just like, okay, yeah, no choice. No problem. No problem. You don't I mean, we ended up having a good time. Yeah, so Questlove came and spun some music, which was nice.

Check out my instagram actually each put on your Instagram because you have more followers.

I don't know how to do it. I don't know how I'll do it. Give me your phone. No, no, no, I'm just not gonna be no images of your story why? I don't know how stories work Anastasia you know, this

will check out my stories to see Dave dancing. So it was

the, the we actually I think we use the one with quinine in it the the lime cordial. The acid corrected lime cordial that we use that existing conditions it was three eighths of that into an a neighborhood tequila with orange bitters and salt. And the idea is that you know, it flavors of Margarita in, in the style of an old fashioned good. Yeah. It was okay. And for those of you that are ever going to do bar events, please don't be. Don't be like I was for you know, for the first oh I don't know, 10 years that people asked us to do drinks at events, right all the way back to the French Culinary Institute. So at least tenure for the first 10 years. I was like, we're gonna do something. We're gonna do something like they've never seen before. We're gonna we're gonna carbonate live, we're gonna we're gonna do shaken drinks. We're gonna do nitrile modeling. We're gonna, we're gonna

and then one time, Thomas Keller came up to you and said, Oh,

yeah, what are you stupid? And I was like, you know? Yeah, real dumb. So you do all this stuff, right? And then something always goes wrong. It's never perfect anyway, and it and and it's just a complete heartbreak. And then someone always comes up was like, Do you have just the straight wounds? And you're like, you know what I mean? It's like, if you really want it, like, whatever. Anyway, so you know, recently I've realized you got to bulletproof stuff for events, which is what we did, which is why didn't end up okay, pump and dump, pump and dump the pump and

deliver it, whatever,

whatever the future. Remember, the older you get, the shorter your future is.

Wow. And on that note, we have a caller Yeah, caller

you're on the air.

Hey, Dave, this is Devin calling in again and had a quick question for you cuz I get your thoughts on the different types of assaults that the enthusiast home cook should keep around?

You mean like, like, Okay, are you talking about like the form factors or like weird, weird salts,

a mixture of both was I got like the regular diamond crystal Kosher salt I had my turning salts was I do some meat tearing. But beyond that, I really don't have anything in particular, it seems like there's just so many options available right now.

Did you? Were you aware of the internet hoax where they said diamond crystal is going to be discontinued?

I'm aware of that I looked into the Himalayan pink salt and Himalayas sounds kind of romantic. But it sounds like where it actually comes from really isn't so so I was just looking for some clarity on kind of, I mean, both on that kind of stuff.

So my opinion, which is, you know, as you probably know, you know, I'm kind of a kind of a curmudgeon. And so, you know, like, people should use salt if like specific salt if it makes them feel good, you know, to do it, but most of the time any of the strange salts, unless you are going to experience the texture of it, I you know, I don't see that much of a taste difference until you're getting into situations where there's a large proportion of the of the other minerals present, there's not going to be too in my opinion, there's not going to be too much of a taste difference. So I choose my salt almost exclusively on its texture. Now I'm not talking about there's hyper engineered salts, right. I don't even know if they're selling it. I don't think they don't sell it to you know, people like us, but industrially, they make these hollow salts and those hollow salts are interesting because they have the salt impact of large salt crystals but contain less salt because your tongue registers your tongue registers that it has like this big big salt thing it doesn't dissolve in right away so it provides that so if you're interested in lowering your sodium that's interesting I'm not interested in lowering my sodium though. So if I want the impact of salt I will add salt now diamond crystal which you have is of course all Cook's choice when it comes to kosher because it doses well much better than than Morton's I think the average person who doesn't cook doesn't understand that Morton's kosher is how like hard to dos Morton's Kosher salt is compared to diamond, and how much denser Morton's is and so this is why when people hate someone's recipe and say it's too salty, they you know, they probably use the wrong salt. And furthermore, this is why salt typically you should do by weight. Unless you're dosing and why most cooks specifically, right diamond kosher. Now for many years, you know, if someone gave me some fun salt, I would use it and it's for sure true that you know certain things like truffles. What

except truffle salt. You use truffle salt. So when he gives it to you?

I well I don't think I have any do you have a lot of truffle salt? Yeah, that's been in like bags does it give him the actual the aroma of truffles? Yeah, there's the most of the salts don't provide a like I say I mean if it's truffle salt, I mean it's got a lot of aroma and it's going to probably provide aroma. But I think Malden is worth a textural hit that you get on it right if you cook with Malden either you're made of money or a freak show or you ran out of your regular salt because there's no point in cooking with it. The Florida so I enjoy Florida so much I enjoy having uh, you should have good pretzel salt around if you make pretzels or do bake things because it sticks very nicely to things. So, you know, I wouldn't use something like Kosher salt for for pretzels. So I would have pretzel salt, I would have mold in if you like Florida cell I would have flirted. So I would have diamond kosher. And then the rest of it like unless you can see it. So like, if you're, let's say you're doing a bread service, right, and you're gonna put bread out along with, you know, depending on what kind of person you are oil or butter or both. And then you want to put out a dish of salt, which by the way, I think is a good idea, even if the butter is salted, if definitely if you use unsalted butter, put out a dish of salt there, you know, some of the some of the interesting salts are, are nice because they're visually appealing, right. And so you're getting a visually appealing thing to go with your to go with your stuff. And I think that's kind of worth it. But even in sprinkling, most of times, you can't see the color of the salt depending on unless you're putting it over something that's you know, white. I've had some smoked salts that actually come through in use. And you know, they're interesting, but most smoked salts, I don't think are salt, smoky enough to really add the punch that I want versus other ways of getting smoke into things. So I'm a I'm a pretty simple guy when it comes to salt. Now when you're start talking about adding other salts, right, especially things like liquids, they do indeed change the flavor. But the you know, the way that they do is, you know, very complicated and I've never, I've never, for instance been like you know what I'm gonna sprinkle over this meat, some magnesium chloride, it's just never come up. I've done it in waters, but I've never used it for cooking. I've used Saratoga water, they not the stuff that you can buy in the blue bottle. But you know, the stuff that we get out of the ground has a lot of crazy minerals in it. And I've never used it for cooking, but I could try. I could try although then I'd have to go get a lot more of it. And I feel like I've been very helpful, but

my name is Brandon Boyd,

co owner of blue bar does a super duper awesome place. The furnace is a very, very, very, very proud sponsor of the Heritage radio network. We're also super awesome.

Thank you heritage now we have some stuff that you figure out where it came from. Someone sent us some stuff I'll

read the caption of so a listener His name is his instagram name is M A C K li M

Miss dossier is sitting literally as far away from the microphone as she can get and still be in the room. Yep. All right. So who is? Who is it from and it's not like this is the first time she's ever been on this program people. How many years have you been doing this? Anastasia? I don't know. 8 million million years. cultivates her own radio style. Yeah, her own radio style is like you know,

also I got hit by lie like Dave so now we're double ly double what it what would you say?

Yeah, well. Mr. Garcia was going pretty baller. It was pretty stupid. I mean, what I did was stupid. Oh, come on. Someone says what is this? I tasted in a kitchen not so crazy. Anastasia pours concentrated ly based detergent. I know like Paintsville How Why would you think concentrated detergent would help

what it was it was a pink cleaning fluid. And so I was like, why would you think that that would be good for that. I just was frantic. I don't know. Anyway, first of all

on the sidewalk people and you don't even own a sidewalk. Yeah, but you're pouring, talk about whatever. So she pours it on her. And then she's like, You know what?

Something's burning. But I didn't think that

nobody did you get this? Didn't rinse her foot. Yeah, didn't rinse her foot comes back to me a day later. I look up on the internet for like what to do about caustic you know, caustic chemical burns, chemical burns from caustic things. And it's, you know, there is not one Google hit that you can find, right, that says what to do after you've left said caustic thing on your person for 24 hours, because no one has done this. It's so dumb. What's that? Like?

I didn't know

what's the scenario today. So here's what happened. I was in the desert. And I spilled some my car broke down and I spilled something. And I dumped this detergent on me realized it was caustic. And then because I was in the desert in my car was broken down. There was no water to rinse it off. For 24 hours. That's the only scenario really, just as you'd like. Well, it already took my shower today. So I guess I got you know I'll wait till tomorrow to rinse this off. You know? And then yeah, no, it literally no, no Google hits on this.

How did this work out when you tasted the lie? Oh,

well, that was pure lie. First of all, I think backed into stasis. So like, please don't use your concentrated detergent. So you got to remember, a lot of us in restaurants are using what's called a low temperature. Low temperature was dishwashers, right? Because they're more energy efficient. And you know, you don't have to have huge power boosters, which, so for a commercial dishwasher, to run at high temperature, you need to aid an intensely large supply of super hot water, which takes a very large kind of either boilers or electric or electric heating units to boost the temperature up to where you need to be for that, right. So there take a lot of power a lot, right? And so most people, at least I know, in New York, they use chemical, right? So you can use one of a number, you can use eco lab, you can use auto chlor, you can whatever you do a lot of ecological use, but the problem is, is that those detergents, right? Because they still need to break stuff down on a commercial level. They typically use things it'll break down fats and proteins, which Hey, base does that, you know, not like the Bootsy Collins base like base like lie like alkaline base. And so those concentrated things that come in the bottle, you're really not supposed to crank those suckers open and dump them on you. If you look, there's a little peristaltic pump on your commercial dishwasher. And when it puts the detergent in for your whole freakin load. How long does it run to stop it? It goes like this. Mimi, we and that's it. I know that little tube. We weep. And this stuff he opens up a gallon how long is that gallon last year? I don't know. Oh, yeah. Well, time on constant running in a commercial environment. And don't sit on your leg. Don't mess around with those detergents people. Seriously? Seriously, you know, MS DOS he's like but his says his slick ecologically friendly and non toxic. Pure sodium is not pure, but like it is ecologically friendly in small quantities, diluted in Gigondas quantities of water anyways. So I had like going back to pretzels in the news.

You knew it as soon as you put it in your mouth. So first

of all, as I've said before, label everything in your kitchen. I'll say it again, label everything in your kitchen, especially if it's poisonous. label everything in the kitchen. And when I opened it, I don't know what it is. When I opened it. I knew there was like something wrong because lie looks evil. What do I mean looks evil. Like when we opened it, it moves. It moves it like it like for some reason like it built up static. Yeah, unlike salt, like salt doesn't ever build a static, right? It was it was almost jumping out of the damn core container to try to get me somehow because we were cleaning everything up. I didn't think about it. I was like, I don't know. So I lick my finger, stick it, stick it on the thing, which also you shouldn't do, and signal the thing and put it directly on my tongue and instantly it was like, like, just like,

complete overload. We're like, I'm going to the hospital. Go take care of my kids. Don't call Jen yet.

Yeah, I was like, Ah, I ran in and I just start throwing water in my mouth. Like not swallowing everything. Just like basically my face on your leg rinsing it off. You saw the whole it was

there's Yeah, the blog isn't a porn site anymore. There's a photo of it.

Yeah, maybe even if it's a porn site, maybe they kept that shot. Maybe they didn't know what it was. And they kept that shot. They're like, you know, you born more interesting, but you know, we're gonna put this picture of his tongue up. You know what I mean? Like whoever hijacked it and turn it into a porn site. We'll keep that one all the stuff about fish killing? Not so much. But

okay, wait, this laters Oh, all right. Yeah,

so what's up with the sliders?

So the guy's name is M underscore, a underscore, C underscore, K underscore, l underscore I underscore n

can you just remove the underscores and read it? Who the help

Macklin Okay, thank you. Novel Olson and I just finished our first space on apple cider. They call it pal Gasol named for the Spanish. Laker Spanish what Laker la que er, Laker meaning basketball player? Oh, it's lowercase anyway. Wait, oh yeah, he is a Laker. Okay, yeah, but it's not capitalized. All right, we used at Fair Hills Farm seconds more batches coming. I am starting collaborative Natural Foods brand as a platform for projects like this at lovely dot bunch more ciders more ferments and snacks coming soon. And he dropped us off at the bar and he wants us to Tasty Alright, open it up and tasted. It's chilled. Somebody's calling our caller you're on the air? No. Oh, well, actually

there is there is a caller on here. All right, David.

Josh from Norfolk.

Hey, how you doing? Um, well.

I was wondering if you had any suggestions for best practices in cooking venison steaks.

Oh, well, this is wild or are raised.

Yeah, wild. And then I was given that he didn't give me any information about the cut just for probably inch and a quarter inch and a half thick steaks.

Yeah. I mean, the main issue with most venison is that if you overcook it, it can go dry. It can go dry fairly quickly. So I would low tamp it, you know, but you don't know. You said you didn't know what cut it was. Right? Did can you? Does it look anything like any beef cut, you know, of? Like, what's the size of it? Does it have marbling in it? Is it from a larger piece of meat? Or is it look more like it came from? Like a liner or rib area?

It looks like it might be backstrap.

So but it's got a good amount of meat in it. And like it's got a sushi. It's got large fat cap, but it's got like a it's got like a good eye of meat on it. Yeah, definitely. Okay, and how many pieces you have for four. But you don't know how old it was. I mean, in fact, when something gets, at least witnessed in this dossier in our, in our tests, is that older meat tends to cook different I would load, we're gonna gonna go low tip, I would go low temp on it. Right, and then do a seer. The question is what temperature right? And so I mean, and that really depends on kind of what the cut is. In general, when I'm doing stakes like that, I'll do them somewhere between somewhere in the range of 54 to 55. Celsius, and then pull them out and then and then serum off. You just don't want to you don't want to overcook them. Matt see if anyone on the What's it called on the message thing does a lot of work with venison and can give me some stuff. But you know, when I usually do it, I'm doing it at those at those kind of Lower, lower temperatures. Even do what I'm doing. I would do that. And do you need to feed four people? Can you cook one, eat it and then cook the other three?

No, I do need to feed four people, we pretty much really invited some friends for dinner.

Yeah, yeah, I would I would do them at 55 let them ride through for me. So I mean, in the absence of any knowledge, I would do it like I would do a ribeye and and I would do a ribeye by hitting 55 for about 45 minutes and then dropping the temperature to like 52 You know, let it ride for you know, another couple of hours. To make sure that if you can tend to rise it, you'll tend to rise it a little bit. And a lots gonna depend on how old it is. But if you keep it at 55 It'll toughen up and get a little more the most that you'll tenderize the college and aspect of it but you'll tend to toughen the muscle muscle fibers more I mean, can you look at it can you look at it and see whether you have a large boundary of like is the is the grain fiber, it can look backup, I'm trying to be more coherent. If you are looking at a piece of meat and you can see large kind of grain boundaries right around the different like bundles of muscle fibers right then you're dealing with something that's kind of more more collagen rich and in those kinds of environments. A good pre salt the letting it sit around will break up the kind of the bundles the collagen that lies around the bundles and will in fact tenderize the collagen aspect of the meat even though the muscle fibers themselves will be tougher because they'll take on more of a cured texture. Okay, so people who are cooking meats that are more college money and you know, you know more akin to the kind of tougher cuts we'll find that they get what seems to be a more tender result with copious pre salting than getting the salt off and then cooking as normal. If it is a finer fibered meat right so the ultimate fine fibered meat is filet right like the filet you know or or even like the next close something like a ribeye finer textured meats like this that don't have a lot of kind of bundles of the you know, collagen bundles where the different muscle fibers are grouped together these ones the effect of salting is unhelpful and makes the meat from a texture standpoint and makes the meat feel firmer and therefore overcooked. So if you look at the meat kind of on a dry it look at it on an angle and if you're seeing kind of large grain boundaries you know in you know in between that look kind of like bundles almost like you know, like you would see in a cook pot roast. If you can see that in the kind of the raw cross section. Then that piece of meat will probably benefit from some copious pre salting for you know on the order of hours you know, eat You know a little bit longer better to break up that collagen and to get make it a little bit easier on the cut. And then you can still load template or cook as normal. But if it looks like a very fine grain, then odds are the salting is not going to help you especially since you know what about cut it is. And then I would just mean if you're going to serve it within a couple of hours assaulted and then do the cooking procedure like I like I outlined. Is this making any sense? Yeah, definitely. All right. All right. Listen. Tweet me on a cooking issues. Let me know how it went.

Yeah, we'll do I just got a message from a listener said please start next episode and sicko mode. So Dave can talk about it for 10 minutes. lmao.

Have a great, can I talk about sicko mode for 10 minutes on the last show?

No, they're they're responding to your dancing, do it? Well,

I mean, sicko mode is a great song. I mean, obviously,

somebody knew that you'd be able to do that to dance like,

I mean, listen, let me tell you people something. He likes to dance. First of all, I like to dance. And second of all, there's no one particular age at which your butt becomes broken.

Your heart was broken one time. Yeah, no,

but I mean, I don't mean like, I mean, like that. I mean, like for pooping. But I mean, in terms of like, if your funk motor does not break, simply because you get older now, you might not be able to keep it going as long as your weight I saw James Brown perform a year before he died, or two years before he died. All right, Booker was on my back. And it is true that James Brown was not the James Brown of old when I saw him, he was old, but he was not the James Brown old. But I swear to God, he could be the real James Brown for like five minutes at a crack. So I mean, like, you know, it's not like, it's not like, you know, when I was when I was a kid, I go out on the dance floor. 234 The last time I was on a dance floor for a long time was when we were dancing. And you're and we you know, the last time was at my reunion now. And you know, a friend of mine who was there who's a doctor was like, You must leave and rehydrate.

Oh, remember that time that you were dancing and you got home and Jen thought it was raining outside? or so so and you wouldn't take your jacket off?

I don't take my jacket off your backpack. I don't take my jacket off when I dance. Cuz I don't even want people to like why I'm like, I don't know. Like, why does anyone have a you know, I just want to be stripped naked for Christ's sakes. You know what I mean? It's like, how much worse is a sweaty shirt without a jacket? And usually it's only at the end of the night that my jacket soaks through. Yeah, once your jacket soaks through,

then you're the only one dancing last night or group was the only one dancing?

Well, look, if Questlove is going to come spend some stuff and by the way, now Questlove does, obviously does a good job of DJ Oh my god, what about the stiff arm on? So people were trying to

he wrote that in his book, though. He doesn't allow that. People would

go up and try to selfie themselves hymns into them. So they would walk up where he was spinning. And he obviously has both his hands on the turntables. And they try to like walk up in front of the DJ table and then like make it look like he they're doing a selfie with them. Yeah, but you're saying he was like stiff arming the Yeah, it was great. Yeah, it was great. Why is he not like

it because he's very focused on the music and the next song and the whole thing

Yeah, but not so focused that he doesn't notice that somebody is trying to take a selfie with him.

He just doesn't like people interrupting is yes,

I get that. Yeah, I get it anyway. So if he's going to spend you might as well dance right? Yeah, I think he played a good although I was interested he played some Jackson Five in in in Guinea no at the beginning of Dave was it someone else who did that? He didn't know anyways. Which I thought was interesting choice given I saw that documentary I'm not gonna get into it. That's a whole nother cooking issue not a cooking issue. But he played a wide range of stuff which I always appreciate all the way up to you know, Travis Scott from last year sicko mode, which was a fantastic song and is you know not difficult to dance to know you did well not not at all difficult to dance to it's designed to make well he played the what's I guess technically the second part of it and that's the easiest one of the three sections to dance to the interesting thing about that album in fact I think if you really want to get me started on Travis Scott I think some of it a lot of his earlier stuff somewhat somewhat derivative of other people that you might know are not derivative but like in the same vein as like future these other kinds of you know you like future right?

I don't know anything about future that you like future. I got nothing.

What you're not familiar with I got nothing Percocet, Molly. Percocet, Percocet, Molly, Percocet. No,

no About Percocet, but I don't know anything about the song you're talking about really?

What about F Ipsum calm as you know that song nope ever calm yeah you know anyway so like some of this stuff is like you know because whatever but this album right astral astral worlds in our word

has no second L Yeah,

it's an album album. Hey, hey, hey, you're making me feel like I'm not

you did it twice? Yeah feel crazy. Yeah.

Guess what else nucular? Suck it? Anyway, so subject people coupon eat it so um so anyway the songs are kind of broken up into micro song so it's almost like these cycles within cycles. Yeah, I think it's kind of like the Beatles. I never would have said that. Anyway, so what you said we had someone on the air What were we talking about? We're gonna eat the cider. No, no, you're

doing the cider thing now. Cider.

So he texted Dex he said it's

also coupon coupon. You want some this mat? I'm coming in. Alright, I'm coming in, bring a glass.