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,

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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.

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Coming to you live on the network every Tuesday. I know it's really just times free to MTA.

Why don't you just take the F to the L because you know, the J is always going to be messed up.

I didn't they don't look when you get MTA people in fact, we know an MTA person. Like just put a sign on like right before you go down the stairway saying you are shafted. But you always are

shown no, no,

they've gone back to being in a normal schedule.

How many times has Dave been like because of the MTA?

I always assumed it wasn't because the MTA he just used them as a foil.

Yeah, no, in fact, but they had gone back to the normal schedule I hadn't, like assumed that they were going to reshift it and not stop at Flushing any more. And just like divert to the middle track and sit there.

I just think you should take the FTL or you think so? Because I take the AC e to the L

Yeah. Because you live you live in Hell's Kitchen. I live three blocks from something that goes directly to here when it's running properly.

Which has never,

no, it was running properly. Again, it was running in both directions.

Do you check the map or the MTA? No,

I'm stupid and assume that the trains are running on tracks?

Are you being sarcastic?

No, I'm serious. Booker, my son checks it every day.

So then why don't you do that? And then you'd be on time? Yes, I

know. But dumb. And also I have to research about so like, what happens is I try to push it to the last second so that I can get the train that will get me here on time normally, because I'm I don't get the information that you guys send until I'm already basically passed out the night before. Whatever you say that you say that often. But yet, unless I actually get the question when I'm still in a mood to work. Sure. And then we can add additional questions and I can look at it beforehand, but instead, I have to do all of the research in the morning. From the minute I get up until I get on that train. So if I'm not on that train, it's because I'm researching questions so that if we get in here late and not have time to answer them want to do

everything that makes it possible for you to do a good jobs. I can send it Sunday if we use this, and then we'll send the MTA schedule every morning. Oh me, me.

This is me. Anastasia, being aggressive, aggressive. You're such a jerk. You know what, like, I have to sit here and you're not being helpful. You speak Hey, people go into the the Twitter chat room. But by the way, someone asked is this mixer thing? Is that the chat room? Yes. All right. So you hear that the mixer thing is, in fact, the chat room. See whether Anastasia is actually being helpful or not. Okay.

Speaking to the chat room link is now in every episode description to like that.

Did you do anything interesting, Matt? This past week from a food perspective.

Oh, boy. No,

no. The Stasi did. Mr. Garcia went to the opening party of the Hudson Yards and one of the best parties ever. Yeah, yeah. Mainly what what is what does a party need to be to be one of the best parties ever? In your estimation,

unlimited crew? Carry unlimited caviar and a great DJ.

There you have it, people. It's not a complicated formula. For Anastasia Lopez. Just play some decent tunes and keep the champagne coming. So caviar keep the shape was the caviar goober. The champagne? Yeah. Or did you eat them separately? separately?

Okay.

Tomorrow, Anastasia and I have to and she's super psyched about it.

I think I'm less safe than you are.

So we're doing a shoot actually Harold McGee is coming in town to do we're doing a shoot about French fries, where we're going to dredge up the old SPL french fries, supremacy techniques. And so after this Anastasia is nothing to stop. She loves more than staring there with her vegan face on watching me Blanche potato strips.

I will take some videos and hopefully though there will be a rant from Dave

and then like, she doesn't like french fries anyway. So and Natasha, I can't even she can't even pretend to give a crap even though this is literally our job to do this stuff. Like we're going to go have people videotape us and like you know,

you so I just again have to stand there watching you do it. What Yeah, tomorrow they're just videotaping you.

When McGee you're not going to be in the thing. Oh, be it. Oh, but you know what the thing is? Here's another thing people is there anything in the world that you hate more than being in a shoot? I hate it. You know why she hates it? You know why? Because she's like, Who do these people think they are Francis Ford Coppola. Just get the shot already. Yeah, she does not appreciate people caring about their jobs. I know you don't

want them to be so good at their job. No, no, no,

no, no, no you're being you're being far too charitable. Oh, no, no, no. Anastasia Lopez has no respect for what they do for a living and therefore do not think it is worth trying to be good at

movie people are great like Francis out like

they deserve that. Oh, radio cramp.

But like the getting the shot over and over and over for an unknown? I don't know who's filming it tomorrow. How

do you supposed to be good at what you do? Unless you try to do a good job. I

also Hey, is there like, can you do the thing that you did again? Day because they didn't get it? No. But that was so off the cuff and they're like No, but just pretend. That's how this worked. I know. But I just I don't like it. Yeah, but

it's because you fundamentally don't respect any any acres and you don't respect any aspect of you don't respect the people who are doing it. And you don't respect what they're doing. You're like, who cares? It's just gonna be you know, one person is gonna watch it. It's gonna get tossed. It's gonna you know, it's like it's it's the visual equivalent of toilet paper. That's what your mind is.

Dave, you were on Good Morning. Southwestern. Specific Connecticut.

That is wrong. It was good morning, southern Connecticut Sunday.

Yeah, you totally missed

it. By the way. By the way, when I bring it I bring it I killed that segment.

I have no doubt. Yeah, but it seems like that that's one second I need to do something and I just I do it. My favorite thing in the world. It makes sense. You're what serenella Yeah, no, no, lots of takes.

You're wrong. They read they practice back a billion times. Which is the same thing as doing a take they just have to use the last one because they're live they sit there and do the same crap over and over if I had to do that excuse me like three times excuse you if you had to do that. You'd be like what are we talking about this they sit there like all night like discussing like a single joke and you're like what what do you what do you what do you Rembrandt would you jokes what she was right before now they're not different

deep can you fry that? Blanche that French fried from this angle? Now know what you know we want an overhead now let's move all the lighting we gotta move all the lighting. I can't just why

you should why you also can Can't get Anastasia to take a picture of something for you that's important, or a video, because she likes to sit there like she'll start looking at something else. We like something outside the window is interesting with my mouth. And she'll like suddenly start videotaping the thing. It's outside the window, you're like, hello. Like the purpose of a video is to take information and put it into people's heads using a visual medium. So you need to care about what the picture is.

I think we have a we have a caller on the air with a question about cinematography.

Okay, nice. Caller, you're on the air.

Hi, how's it going? longtime listener first time caller Sorry to interrupt that rant. That was pretty fun. Maybe you can continue after my question. No doubt. But yeah, I just have a question about freezing enzymes. Okay. So I'm planning to make a Garam from some small fish that I've got frozen in my freezer. And I know that kind of depends on the quality of the gut enzymes to kind of get that going. So would freezing have a negative impact on being able to use the kind of endogenous enzymes?

Yes, I'm thinking about it that many enzymes, for instance, spl, the one that we use for, you know, most of our work at the bar is freeze thaw stable, and I would bet many enzymes are freeze thaw stable. For instance, when you know, you freeze a when you freeze a piece of like an avocado, for instance, and it thaws, it's still the Polyphenol oxidase enzymes in still credit, you know what I mean? So many, many, many enzymes are freeze thaw stable, are all I don't know. But the good news is, unless you are freezing something to extremely low temperatures, there's still a lot of water unfrozen, left inside of your fish, you're not getting it down below the, you know what some people call even though it has many different meanings, the eutectic point where all of the liquid is frozen solid. And so, you know, it's a known fact that certain enzymatically, you know, what's the word catalyze things, because of the radical concentration increasing increase as the liquid phase gets less and less can actually go up, even when it's in super cold storage in freezer storage, which seems kind of paradoxical. So the answer is, I would say you're probably fine.

Okay, cool. I think you also answered my second related question, which is I've got some pectinase. And I wanted to freeze it but couldn't find any information on if it was freeze thaw stable.

So I will tell you what happened. My partner at existing conditions Don Lee, we needed to reorder pectin X right now, by the way, this is something you people might not know out there. For years, we've been using pectin X Ultra SPL, right. And it turns out Kazmir that place that we buy it from was telling us to use that one and most people are using that in the literature, especially in European papers. Why? Because it is not GMO, but we now get pectin X Ultra x x l, which sounds like you know, like a rap album. And x x l is GMO has like the organism the I guess it's an Aspergillus or whatever it is that you know, produces it is a GMO organism, right. And it is Get ready for people half the cost. At least as effective, if not more half the cost. So I'm switching to XXL. And then when we reorder this pail right of it, because you have to buy we buy it in 25 kilo pails, right. So that's 25 kilos, we buy the 25 kilo pail. They wanted to know if we wanted a special kind of packing around it to prevent it from freezing. And Don was like, why does it matter if it freezes? And they said, I don't know. I'll check and they checked in. They're like, Nope, it does not matter if it freezes or not. So there you have it. Straight from straight from Guzman's mouth. Awesome. It's actually it's actually not Guzman anymore. It's J tech industries. Now I think J tech don't call gov. They no longer carry that. I think it's J tech, which is another design distributor of SPL they switched about two years ago. Anyway. Good luck with it. Let us know how your arm comes out. All right on to the article. Well, I don't know. I'm, I'm not necessarily feeling the level of anger anymore. So we'll talk about here's something I'm angry about. I got a note not food related, then I'll get off this on the food related stuff. I got a note. This is the Stasi related Anastasia, for those of you that don't know is the Tesla whisperer. Love. Yeah. Do you see they announced the model Y people aren't as jazzed about the model Y because it's less crazy than they thought it would be. And but other people who are kind of smart about it were like, well, it shouldn't be crazy. It's the model Y. My son DAX obviously wants the X but here's where it gets in the Stasio can for any reason at any time somehow managed to wangle a Tesla. I don't know how she she can pick hers up at any time. because she was one of the early early adopters of the model three when they when they did their equivalent of pre ordering right there quick Kickstarter equivalent. So anyway, so Subaru uses which I own a Subaru because you know, Eastern, you know, Connecticut Odyssey Yeah, whatever. So Subaru used to use Tanaka airbags and it's gonna take a second but you got that in your head, Anastasia? Yes. Okay. Well, you know what, pretend that you haven't heard it radio. She's what she can't do is why she can't film things. She can't even for 20 seconds, Get off her phone, where she's searching for whatever she's going to buy. So anyway, so you told me that in the first tick. Right? Right. This is what I have to deal with people, Ma. So the airbags, it doesn't really happen that often. But like they put the wrong kind of material in the detonators for the airbags, and sometimes now minor accident, the airbag will inflate and shatter. The housing will shatter and will send shrapnel through people's face and kill them in the passenger seat. Right. Okay. So I call up Subaru because they sent me a letter in the mail saying, Hey, you should not drive your car. You should get it fixed. I was like, Okay, I'll get it fixed immediately. So I called the Subaru dealer, and the Subaru dealer is like, oh, yeah, yeah, we can change that out for you. In July. And then another one I call and they're like, We can do it in late April. I got one that would do it in early April. And I was like, What the hell am I supposed to do before? April, if I need to drive the car with like, with my whole family, like the two kids, the two dogs and my wife? They're like, well, you know, nothing's happened so far. So why don't you just keep on driving? And I was like, Are you on crack? I was like, Look, the airbag has never gone off. Because I've never been in an accident before. You're expecting me to wait for the airbag to go off to send shrapnel through my wife's head as she sits in the passenger seat. You freak.

You know what I mean? Wear a hockey mask or something. Yeah,

I was like I was she was like, well, or he I forget which one it was like, Well, you know, I guess when you put it that way. I'm like, Yeah, I guess when you put it that way say she can sit in the backseat. Yeah, so everyone has to sit in the backseat with the dogs in the back. So then I realized, and this is why I'm bringing it up on the air. But can you believe they said that to me? This is why I'm bringing it up on the air. Nastasia like I have a gift card which I don't know if it's still valid for a one night but I need you tonight. It says one on the thing. I need you to extend it. I need you to use your testers skills. Just tell him I'm not good at it. You need that. You know, did you miss dasya? I just I just prefer you. Not recently. Oh, okay. Okay, people

give me one reason. What I the last big fireplace? And that's like seven years ago. What? Yeah, what

you are I'm not going to you know what? You know what people? Lack of gratitude.

Give me Give me one.

I'm not going to bring up personal crap on the air. Lack of freaking gratitude. Seriously,

actually, no, I know what you did. People do you want to know know people who you want to know. I want wine, Santa's

not many things. Many things. I put up with all kinds of garbage.

Constant just hearing stories is not garbage, though.

You haven't heard the stories, people.

Anyway. A lot of them they think they have actually,

no, oh, no.

No, no. Yeah. Dave basically knows everything. Unfortunately,

yeah, when it goes down, I'm gonna get the I'm gonna be the first double tap to the head when she needs to bury all of the information. Pop Pop.

This episode is presented by the Brooklyn kitchen, a recreational cooking school on a mission to change the world by teaching people how to cook like grownups. The Brooklyn kitchen began in 2006 When two creative home chefs Taylor erkennen and Harry Rosenbloom recognized an opportunity to create a community space with approachable hands on cooking classes and inventive culinary experiences. Taylor and Harry believe that cooking is a daily practice in creative problem solving. They bring this ethos to the Brooklyn kitchen, cooking school that fosters community and redefines home cooking for everyone. Now located at sunset parks Industry City, the Brooklyn kitchen hosts a range of public and private cooking classes, corporate team parties, pop up dinners and tasting events for cooks of all levels. Learn more at the Brooklyn kitchen.com

Are you enjoying this podcast? Heritage radio network is plenty more. I'm David Bodie,

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host the speakeasy a show where we discuss cocktails, spirits, wine, beer, tea, coffee and all things in liquid universe. Yeah,

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jazz St. Andrews writes and I have a question for David. Cooking issues, I am unsure how to get the salt levels correct for braised meats, I struggled to get enough salt in the meat without over salting the cooking liquid. I typically want to eat both the meat and the liquid often reducing the liquid into his house. I'm interested for both traditional braising and low temp Bagnet methods. What do you recommend? Thanks, Dave, Anastasia, Josh. And as well, you needn't bother thanking the Stasi, because she doesn't care about your question. I won't answer it. Shots fired. Yeah. But the fact of the matter is, is that, you know, if you look at old recipes for, let's say, stocks, you know, and master sauces that the French that the French folk use, they hesitate from putting any salt at all into salt, which I think is a mistake. But they hesitate for putting any salt at all into things like a stock that they know that they're going to reduce, and they know they're going to use for a bunch of different preparations. So you're running into kind of a similar situation here, where you're using a stock at one concentration, or a sauce rather, at one concentration, and then you're going to reduce it to another. So it isn't necessarily possible to get all of the you know all the salt you want in your meat, let's say and then also, you know, get the correct level in the in the sauce. Because if you're going to reduce it after you raise it by a lot, then well, that's going to get real salty if the you had the correct salt amount into the meat. So in general, you know, you want to figure it, you can't really do this. So what I'm saying to you is like it's just in theory only. But in general, what you want to have happen is you want to have a general idea of what your total content is going to be towards the end, and then hit a total salt content for that. So if you know you're going to end up with, let's say, you know, two cups, two cups one of my friendship to cook, I know jerk of sauce, and then x pounds of ham going back into my American roots. Yeah, yeah, two pounds of meat, then you can kind of calculate how much salt that whole thing would require. But you're still going to run into problems if you're doing if you're doing, you know, cooking in a thin liquid, and then a massive amount of work afterwards to thicken it. So I would recommend trying to get your sauces as close to the consistency that you're going to want beforehand, then salting it so that it tastes kind of right, as you're going in the pot during the break, you can add salt, probably three or four chunks out, I know I'm going to add some at the beginning I add some at the beginning, then as the brace progresses towards the end, I'll see kind of how much reduction there needs to be. Maybe I'll taste it, I'll add a little more, then I'll pull the meat out if I'm going to pull the meat out and then I do any reduction right there and then add the meat back in. Right. But also if you're doing something in the bag, you must over reduce your sauce beforehand. So it's actually kind of easier the mistake people make in the bag is they don't realize kind of how much liquid is going to come out of the meat. So your braising sauce becomes much or your your sauce whatever you gonna call it becomes much more liquidity and therefore you have much less flavor than you're used to because you're used to kind of open container cooking you're used to evaporation happening and no evaporation happens in the bag so the secret of sauce in the bag if you're going to use it you want to get to salt levels correct from the get go is to over reduce your sauce I mean over reduce your sauce the meat will shoot its liquid out into the into the sauce, it'll water it down and hopefully everything even out from from a solid perspective. Anyway, hope that's helpful. Is that helpful? Yes. Anastasia is like it's helpful for me because you've stopped Andy in Chicagoland calls about our road about Manhattan, you know, Manhattan, slash bunker bait fish. Fishing. Alright, Matt. No, I got nothing. Nothing. Hey, well, then again. Hey, Anastasia starts. He doesn't care, Andy. Dave, I care about you, Matt and the crew. Matt is the crew. Oh, thank

you. I never get named in these questions.

Really? Are you? Matt, do you do you like the group Motorhead? Sure. What, what is your favorite Motorhead song?

I mean, I don't I am not like a huge fan. I've listened to some Hawk when I've listened to the Motorhead. I like lemme he seems like a good dude

was a piece was back. Yeah, when he was alive. Anyway, whenever anyone mentions crew on this, and anyone who's in audio engineering, I recommend you listen to my favorite track from the ace of spades album. We are the road crew.

I will most certainly rock out to it.

Such a great song. We are the road crew. The story I think I might have told us on the air before was that he wrote this song. What's the story? You tell it that jerk? So like? So what happens is is that would be

a fun game for the show, by the way, and every time it's like oh, I've heard this already. She has to tell it

Yeah, yeah. Then she would maybe be quiet about saying that stuff. So anyway, so lemme writes this song, I think on a bus and then performs it lives. First time anyone here it, and some of the roadies literally started crying. They were so touched by him writing this song. We are the road crew. And so whenever I hear that song I have this image of this like hard living, like drunk out of their mind stoned to like to the edge of existence, like grizzled road crew. You know, motorheads roadies, were like some serious Roadies. You know what I mean? Yeah. And like, just having an image of this guy standing on the sidelines with a little tear going down his cheek is like the most priceless image to me. I love it. I think about it constantly. Anyway.

What's the ABV of that tear?

Oh, my Oh, right. Right. Right. You could get drunk off that man's tears. We are the road crew. No, no, no, no, no. It was such a good song. Matt's recent trip to Charleston made me remember a question I had about pickling small schooling ocean fish, small schooling ocean fish. But first, my wife and I are going to Charleston in a week and I'd love to know where Matt got those pickled fish and shad roe. My wife doesn't love seafood like I do. But I'm going to eat all the seafood I can

we've actually been chatting about this so I've given him recommendations in the chat. Well, why don't you help out the people who aren't on the air? Yeah, so shall bow was my highest recommendation is a really amazing Vietnamese spot down there. And then Kelly's hot little biscuit for more food that you would expect to get down there. Citrus club for good cocktails on a rooftop and graphed for wine.

You there you have it. But my main question is about pickling fish. My family goes to the Alabama Gulf Coast every couple of years to fish. Remember the blue fish EKG made tests from a while back that was me I do remember that. One of the bait fish of choice for fishing off the Gulf State Park pier is either the Gulf meant hadn't. pilchard, so government hadn't is like a Manhattan which is pilchard is, you know, certain sizes of pilchard are kind of what you would think like as a sardine. So we're talking about oily stuff, or most likely the scale sardine honestly, I can't tell which is which and neither can anyone else. With the right bait catching rig, I can catch a bucket full of them. When the fish when the big fish aren't biting like any sensible human. I've often wondered about eating the bait. I should just try it next time. But in the meantime, do you know if these types of small bait fish can be pickled, like a herring or shed? I've tried googling but there's not much info out there, especially about the Gulf species. Thanks. And in Chicagoland. So about Manhattan. I looked it up. And of course, it was Dan Barber, someone did it like took a bunch of Manhattan to Dan Barber. And because it turns out that Manhattan is one of the most widely landed fish in the entire country, if not in the world. And it's used mainly for like fish meal, like cat food, dog food, fish meal for feeding to animals like omega three fatty oils that you take in your vitamin supplements, and all this other kind of stuff as well as for bait. And most people don't want to try it because it's an oily fish. And they don't keep it well, which means that if it's not kept, well, it kind of stinks to high heaven. But the main reason I think why never caught on is that like a shad, which we were talking about last week. It's incredibly bony. So I read this kind of the travails of this guy, along with the people at Blue, Blue Hills, stone barns, who were trying to put Manhattan on the menu. And the main problem they were having is, is that no one could get all of the crazy little bones out of it. Now, you've hit upon, there's two ways you can get rid of bones. Well, there's two ways you can mitigate three ways you can actually do the job of filling the thing before you can not care about the bones, but most of us do. They don't like having those little bones stuck in the back of your throat. Do you like having those little bones that you hate that? Are you freaked out about it? You know, my wife is petrified of that, right? I probably said that on air. My wife's greatest fear is that someone's gonna choke on a fishbone. So, anyway, so you can see right? Ah, she's not as worried about chicken. She doesn't like eating off the bone. But like whenever there's fish, and one of the kids gets a vote, she's like, Yeah, you know what I mean? She's like, all worried about it. I don't know why she just because I eat so quickly. People I eat so quickly. The Stasi. How quickly do I eat Jiro? Well, what she's referring to is that both Anastasia Lopez and Marc Ladner blame me for their subpar time at Jiro because they felt somehow that they had to keep up with me. Miss dassia has never before in her life felt like she needed to pay attention to what I do at all. So I don't know why around

the city. I had to keep up with you. And you were like, Don't be a pussy.

I never know. I don't use that language.

Anyway, that was hard. So yeah, I had to keep up with you then.

No, you didn't. Yes, I did. No, you didn't bite you at your own. at your own pace. Dave.

Remember when we went to that event and you didn't know where it was? And it was at like Le Cirque. And we showed up all sweaty?

What does this have to do with anything?

I kept up with you.

That's walking I'm saying we're paying $350 for sushi a piece For like that short of a meal because

JIRA I cutting it when you were

no, no. According to when we're all finished. No, Dave,

as soon as you were finished, he could not wait. Just start cutting. It's his fault. Yeah. And then he stood by the door when we were like trying to just stay like a minute longer. Like he's like, Get the eff out, man get

on the chat room. Is this my problem? Or anastasius problem for worrying about when Giro wants her to get out, because I eat at the rate I eat no matter where I eat when you're in a Japanese country with like, a master of a craft and he's giving you the stink eye like Hurry up. Okay, so this is again, it's like Dave slow down. No, why should I slow down there was two other people you and Mark and Mark had to get up every 25 seconds to you know, set himself on spray anyway, because he had been poisoned at his last trip, right. So you had plenty of excuses for not eating your, you know, sushi at the rate that I did. But sorry, if I don't enjoy eating slowly, and I'm not going to sit there like a moron and stare at my food just so that you don't feel guilty. Like eat it however fast you want. Literally, oh, as I turned her at the time, it was like, eat at whatever pace you want. He's not going to put crap on your on your plate until you're done with when you're done with it. He'll look at you like hurry. Okay, so this is again between your head and zero and has nothing to do with me. Nothing has nothing to do with me.

It may surprise you to find out that no one in the chat is willing to wager like Team Anastasia versus Team Dave here. But you guys have five minutes.

Listen. So what happened was, is I eat so quickly that that my wife is always afraid that I'm going to choke anyway. So you can just deal with a fish bones. You can attempt to bone them, which is apparently almost impossible this or you can do a semi filet and then either can them as I said, I think they were they were commercially canned. In the 40s. In Florida, I only have been able to find a document from the 1940s and was probably like wartime shortages, which is why they did it in the first place. And then they just stopped doing it because people didn't pick up on it. But the flesh is apparently delicious. So as long as it's fresh and treated nicely. So you could try because it's fundamentally in the same family as Herring's, it really is fundamentally the same family as hearing a hearing. Now it's true. Many different hearings have lots of different flavor profiles, like I went to Cape Cod wants him caught a bunch, what they call alle wife, which is a bait fish that they use, which is a herring, herring style bait fish that they use to fish up on Cape. And I cooked them up and I will say they were okay, where they weren't the best herring I've ever had. But they were definitely edible. So anyway, so you have these bones. Pickling, will actually, if I would change the vinegar out once or twice, will actually soften the bones because the vinegar will remove the calcium and make the bones a lot more edible. So do a pre fillet to get the big bones out, then leave the little bones in there and let the vinegar melt them out. But I would change it because if you've ever tasted the water or the vinegar rather, after you've dropped an eggshell into vinegar to make it soft, it's nasty, all the calcium stuff goes in the water in the water tastes pretty nasty. So I might switch it out once unless you get most of the bones out and then you should be okay. The other thing you can do is if you can it in a pressure canning scenario, the bones will soften to the point that you can eat them again, if you leave larger bones in they're relatively unpleasant. So if you've ever eaten canned salmon, and if you guys ever eaten canned salmon, no. And you have that they leave the backbone and so certain kinds of canned salmon data, chum it into steaks, pack it into a canned and then leave the kind of the backbone in and you get these weird nasty kind of calcium nuggets around it which are kind of nasty, but then the rest of the bones melt out. So any of that stuff should work. But I don't have time apparently to get into the derivation of the word Manhattan, which is kind of interesting. Okay. Patrick writes in, by the way he likes to dance moves, which he posted on the internet, the Stasi is trying to get Travis Scott to come to the bar. I don't think it's going to happen. I like making cocktails and frequently run out of lemons and limes, but I pretty much always have clementines around setting aside the questionable ethics of stealing my kids cuties to make drinks. How should I go about doping Clementine juice with powdered acids and what are some drink preparations you would recommend? So the problem with clementines is that you know what we call clementines are kind of a wide variety of different mixes, usually like tanglers, which are a mixture of orange and a mandarin. And they do have a relatively wide range of acids. Most people consider them to be lower acid and let's say an orange. Although I did some research, I looked up a piece of I looked up a thing called role of cultivars and choosing Clementine fruits with a high level of health promoting compounds by Luigi Malayala and 2011. And I looked at their titratable acidity is for like 15 different cultivars or 10 different cultivars that they had and the range of his titratable acidity in it was between 1.6 and three ish percent, so a wide range. So that is not low acid that's higher acid and in most oranges, I would just treat it like orange juice. And then if it's too acidic scale back and by the way the the bricks of it is also similar to orange juice, the bricks of the ones that they tested, were in the range of about about 11 to about 12. So and just use it wherever you would use. If you use a ratio of citric to Malik the same way for the it's in the book, you can just look up the recipe on Amazon by going to look inside. For orange juice, it's for every litre of orange juice, it's 32 grams of citric acid and for 32 grams of citric acid and 20 grams of malate. You might want to scale it back a little scale the citric back a little bit and see whether that's too acidic. But you can use it in any place you'd use lime but you want a little bit of an orange shade. It's good and margaritas, I like it anyway. I think it's good. All right, so they're going to kick us off the air. I don't know. I don't know. I don't know you're gonna live tweet this frickin french fry nonsense.

I'm gonna live filament. And hopefully there will be some because actually people haven't seen as in years. It'll be interesting. People haven't seen what was like the technique and it's supposedly a new, you're, you're revamping the recipe?

Well, there's the issue of the recipe is the issue of the recipe. And for those of you listen to any of this, know that it's all about the miracle of moisture management. And so the technique that you use to get the ideal fry is going to depend like very much on the size of the French fry that you use. In the test that we ran at the French Culinary Institute, we were using a three eighths inch fry it when we moved to sambar. And we were thinking to put in the fries on the menu of Sambar we move to a half inch, which is why they weren't as crunchy because we need to use more of a we need to get more moisture out of it to get the crunch level at the level we wanted. I think the secret here is going to be in the blanching technique which I'm changing I'm going to move to a par Blanche and steam technique I think

it's done so let us know if you like seeing behind the scenes videos or not.

Because people enjoyed the face that you made when the spins always came back into stuff that wasn't behind the scenes. Yes, that's what spins are back in stock people. The new spins halls are slightly different. Here's what we changed the lid. You no longer need any of those black little like squeegee rubber parts. Still need the fins obviously. All the parts for the new one fit the old one. So if you need replacements, don't worry we can replace all this stuff. What? Nothing? What nothing. I'll talk to you about you. If you had to say what it is if you say it on air, you didn't have to talk about this is like this is why you have no boundaries. You can't tell them what you're supposed to talk about on a microphone or not. Because you're talking about something is not related to show, right? No it is. Alright. So then the other change we made was there's a hole now in the lid with a rubber stopper in it. I think we I haven't seen one yet so that those of you that have had your lid freeze on because you didn't clean the frickin thing properly and you let it dry with sugar on the bearing and then we're not able to get the lid off of the spins all it's now easy to fix that problem by pulling the plug out putting a little bit of hot water and then freezing it the Stasi and I yesterday made a video about how to fix us on an older generation spins off. Also any of you that have frozen the interlock shut with because you let fruit juice get into your Interlock System, the Stasi and I have a video now that you can get from Matthew to tell you how to fix that problem. And any of you that have led that have tried to run it without the gasket on the bottom of it and let fruit juice leak into the motor so that the motor shaft doesn't spin anymore. I also have a video on how to fix that problem. So today we are your spins all sell in fixing people cooking issues

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