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 presented by forever cheese.

This week on meat and three we're exploring the intersection between food, agriculture and competition. Learn how a chicken raising contest in the 1940s led to the poultry industry we have today.

And they were going to run a contest and try and develop what they would call the treatment. Tomorrow we'll also venture

into the world of agricultural video games, where a new set of tractors is making a lot of fans happy. The biggest addition to

19 was the giant beers. That's what everyone was hyped for.

And we pay a visit to a group of Indian restaurants that aren't on the friendliest of terms.

Usually they wait for my restaurant but after a long wait they go to next door or downstairs but this is how they do business they completely copy whatever we do.

Embrace your competitive spirit and be the first to listen to new meat and three episodes by subscribing now, that's meat plus sign thr e available wherever you listen to podcasts

hello to cookies using sustainable Elderhostel cookies coming to you to network you know Tuesday you know whatever from a pizzeria in Bushwick. Brooklyn joined as usual witness dasya the hammer Lopes man the booth especially nothing hitting me I said the hammer Dana and we got Jack trim head bartender at existing conditions hello good afternoon with us as our special guest calling

out news what your why did the energy gets sucked out of the room when he talked about Jack

Hey, Bart gander at existing conditions on West Eighth Street in New York City. Hello. Better calling all of your questions too. 718-497-2128 That's 718-497-2128 So when they announced this dossier I know you probably weren't listening but now that now you are theoretically listening she got one year phone on we're being sponsored today by forever cheese. Forever cheese Don't you have the Rod Stewart Forever Young song in your head now? But with the word cheese in it. I'm not gonna sing forever jackals think forever cheese for

cheese forever. Cheese forever cheese.

Right for the cheese. Like I think they should they should pay Rod Stewart he seems like a friend. Nice are friendly sort of fellow. And like allow themselves to do a forever cheese parody of Forever Young Lady winning, winning, winning. I also Matt had some comments to make on the meat and three topics for this week, but I forget what they are. So I can't

I am eagerly awaiting them. What?

There's a caller, there's a caller. There is a caller. Hi, caller you're on the air. What's up?

A couple of questions about smoking. Okay, and then also the eggs with the big yolks.

As big yolks Go,

go. Excellent big jokes. I'm not chicken. I can make eggs with really big yolks. And do you think there's a market for it?

Let me ask you this. Are you willing to say what it is that you do? Or is this like a like some sort of technique that you have that you want to have be a competitive advantage? I know I like big yolk because there's something I don't like as much the weights unless I am making an age fruitcake, which PSH fruitcakes are delicious. Not because they're fat free, because that would make them seem like they're garbage. But in fact, they taste good. They taste good. But I would always prefer in a poached egg scenario. I would prefer

you're eating an egg you want more? You

want more yolk? You definitely want more yolk? Yeah. So But anyways, are you are you willing to say how you accomplish this? Or is this

nothing proprietary? I'd be happy if it if it caught on and like the higher quality eggs market, in my mind would be a positive.

So how do you do it?

So if you imagine like fly brah Yes, except the goose? What go willingly and eat as much food as it can and that's kind of what chickens do.

Are you a Spanish liar? Are you a Spanish liar? No. Okay. Because imagine it was willful, right? Well, that's what the Spanish say the Spanish there's this guy in Spain who says it wants he wants but you have to not know not even using a Spanish. He's like you have to tell it. The theory is he goes if you look at the goose, it will need everything to get a frog right. So if you look at it, it's not gonna make a for Agra. But if you don't look at it, I didn't force feed it that says Spanish guy that Dan Barber profiled, where he says that he has these geese that just they love it. They love it. You know what I mean? And yet, and yet, I know a lot. I don't know if you know this. I know people in the food industry. I don't know anyone, not one human who has tasted this Fogra. It is miraculous foie gras that requires no force feeding, right? Go ahead. But you're saying you have chickens, you got chicken feed, that is just so freakin good that these chickens just jam it all in. So you're telling me.

So it's more of a and I'm hoping this works out because I just invested in to try and get them up and going and get the product to market. But so if you imagine chickens have such like a, an impulse to eat, and the way that their system works with their crop, is they're constantly digesting all day. So I can go out and I make like a lard or tallow depending on what I have. render it all down, mix in a little bit of feed into that, and then put it in the freezer and chop it up. And then so I can go out three, four or five times a day. And I can feed these chickens and throw down and no matter how much they've eaten, because I'm showing up in New, they continue to eat.

Now I know. I know chickens are not chickens are not vegetarians. Everyone should get this out of their head chickens eat worms and bugs, all sorts of stuff. But two people give you crap about feeding be fat to chickens, or do they not? I just don't know what the current

idle. I haven't really shared it that much that I'm doing it that anyone would give me crap. And if they did, I mean that's too bad.

Okay, okay, take the meat. I had two

questions. Chicken, I found that by getting bigger yolks in the winter when I was feeding more tallow on on you know, up in Vermont here when it's negative 25 giving more fat to process and the next day the yolks will be just too Mungus so it's just it's a high labor process. Meaning it can't be like an automatic feed system. So you have to go out and like appear and spread the chickens The chickens are out free ranging. And I mean they just they just they see me coming and they just scrammed chop chop and all that back and and and then you also get really nice frequency channels when they start stop laying. So because it's such a high fat content, when they're they're done laying all their hands. They're like dynamite steel heads.

Here's something to Stassi doesn't I'm sure does not like the word of spent layer hands. You should send but so so what you're saying is that taste of the taste of a spent hand right obviously good from an old school chicken soup kind of a situation but But some people I know some people are put off by the texture of old birds, I don't mind the chewing is because I know that they're going to taste delicious, does it does the feed ratio with the high fat actually like affect the texture too, or just increases their flavor profile

increases flavor profile, it's almost like it, it just makes a really, you end up getting like really big fat pads inside the bird that I just leave in and cook and just don't eat them. But it flavor profile I think is a

lot better. Okay, so now I've also never researched. I've never researched the fat content of poultry, the fatty acid profile of poultry based on the fatty acid components of the food that they eat. I have researched it in pork and in cows. So I'm curious you're feeding? You know, hydrogenated fats to the No no,

no hydrogenated?

Well, no hydrogen. That's not what I meant to say solid, solid fats. That's what I meant saturated is the word I meant to use. Sorry, correction. So you're feeding them saturated fats? Does that affect the fatty acid profile of the yolk? Is the yolk have a different kind of action to it? Aside from size?

I would say it's deeper in color and it's definitely fattier.

But otherwise, have you tried feeding them some sort of more liquidy fat if that's possible to see whether you get a different texture of the egg yolk?

No, because up up where I am, you know, everyone in their neighbor does raises their own meat yet farm fresh meat everywhere at grocery store prices, and the tallow and the large, your average homeowner doesn't go to us. So I go to people I know. And they'll have like a whole chest freezer,

your average homeowners insurance. Why don't they use it true? Why don't they use it? Anyway? Well, I'm glad you're using Yeah.

And so I get it for Assad. Okay, no.

So if it takes a pound of feed to make X number of eggs normally forget the labor for men, it takes a pound of feed to make X number of eggs. How much

more typically, what sort of a pound of feed.

Okay, so how much in this new technology does it take to get an egg?

You know, I haven't done the math, because I just kind of go out and throw when they eat what they eat.

But I'm trying to figure out how much more these are going to have to cost.

Oh, good question. So when I'm doing the fat and feed them, their feed production goes down, but their foraging production or foraging goes up. So when I'm doing when I'm into heavy into the fat, they eat next to no grain and but they eat a ton more grass to compensate, I think for the high fat content. Okay, so you're saying naturally,

so you're saying that the feed is not necessarily the issue in price.

Right? It's, it's the labor, okay, because in order to do this, I've got to be on location. It's the labor that goes into it, you've got to be attentive to them to get a really really really big yoke

Okay, so give me a baseline for like farmer style eggs where you are and then what you want these to sell for

these are probably ended up wholesaling for probably 556 bucks a dozen once I factor in the labor rate, you know 150 Birds are gonna give me roughly you know, 10 dozen eggs a day. And so you're you're being attentive to these birds for 10 dozen eggs a day.

So you're telling me that I for under 50 cents an egg because you're not going to use this for baking or cooking you're only going to use this for showing off the egg right? So it's not so bad right?

So the target market is actually like you know Mom and Pop country store that does breakfast sandwiches in the morning and they just want to up their game and give a really solid product.

So like I don't know what uh, I don't know what it doesn't so obviously there's there's garbage eggs which are you know, I don't know what they what they go for like $1 doesn't

care most people there's a company called maple meadows that kind of have a, I'd say a medium sized egg producer that's local here. People pay up to 50 a dozen for them. But they're their commercial. The commercial ones you know, they're your, your Oh, commercial pack. I can't think of the word right now. But anyways, what they buy in bulk are usually the odd size of x and then they have the regular eggs going into early. Two ounce eggs. You know the perfect two ounce eggs going into the retail packs. And you'll get a mixture of big and small eggs in the wholesale. So it's this I'm hoping to push the all uniform Jumbos out as the wholesale product for is probably going to end up being twice the cost. But we're talking about a dozen eggs.

I would pay for that for like Benedict. I would like to see one of these eggs. I'm interested in the technology and Odd sighs egg was my nickname in high school. No, no. All right. All right. So

the only hiccup that I've had in this is in the first getting really scared. There's an increased rate of heart attack.

While because, because Because

yeah, all right, good. All right, well, like we got hawks, and you know, the hawk will dive bomb and the head of production will scare the crap out of them. And I've had a couple of drop dead from it. But besides the birds, and there's no force feeding

you you lost Anastasia Intel scared to death by a hawk. And then she was like, okay. Okay, well, you

know, it happens by regular regular chickens, too. They just kind of die.

Yeah. Well, you know, it's a known fact that with like, things like pigs, when they have like, doubled muscles, like doubled, like, like, very lean, and actually, it's the reverse their lean, but they're doubled muscles. They get frightened and they keel over and die. They're like, yeah, anytime you force something beyond its normal kind of parameters. It's like living on the edge. And they're like, you know, keel over dead. Alright, and stasis. So like we have to do if you have a smoking question, it has to be within 10 seconds to build the answer with intensity, awesome.

Hot coals first, hot smoke versus cold smoke. When you're cooking Suvi before after Suvi. What's the best technique,

I mean, the hot smoking cold smoke taste, obviously very different. When you're cold smoking, you have to worry about you have to worry about food safety with hot smoking, you don't need to worry about food safety, because you're increasing the safety as you go. So if you're throwing a light smoke on it, you're going to cook the hell out of it anyway, it's relatively big piece, I would just hot smoke it for less time, pull it out before it gets overcooked and then cook it through on the on the cvwd. If you're doing it for across development, obviously, anything you put in a bag is going to get wet and soppy is going to need to be crusted up afterwards. You know, I'm saying?

Yeah. So can I safely do Sunni and then do a cold smoke after?

No, not mean? No words like if you if you do if you do a cold smoke, you're putting it in a situation because you haven't wiped out any of the anaerobic stuff that is going to be on it. Right, you've out you've wiped out the vegetative cells, but you haven't wiped out anything. So if you put it in any sort of situation, where there is a possibility of spores, turning back into vegetative cells and producing toxin, then suevey is not going to help it unless there's a surface treatment that precludes botulism growing or other or other things. So no, you aren't. I mean, obviously, you're killing vegetative cells. So you're enhancing safety, but you're not making cold smoking on its own safe. Does that make sense?

Yep. So my the other part of that is, is when we harvest our meat birds, I've got I just got a cabinet pellet smoker, and it fits 12 birds at a time fulvic birds at a time, things monstrous. And can I do a cold smoke on them. And then, and then not worry about the growth and do a deep freeze to like negative 14 to kill the bacteria No, and then pull them out smoked,

no raw, no deep, deep freeze will not kill bacteria. Deep Freeze will just mean it might kill some but freezing is only considered a kill step for worms and parasites, not for bacteria. So it stops them from multiplying but doesn't stop them from existing or being there. So the only way to if you're going to Cold Smoke it if you can actually keep it cold ie at 40 degrees, right? Then it's just like storing it or you know, 40 degrees or below in Fahrenheit land, then you know, okay, now you can smoke it as though it was in a vacuum bag prior to cook. So you have it for as long as you would have in a vacuum bag prior to cooking to smoke it, then you can low temp it. But if you're if you're cold smoking it for hours and hours and hours at a temperature in the quote unquote, which I don't believe but the quote unquote danger zone, then you're in it for a world of hurt unless you actively stop the bacteria from growing. But

smoking after so jumping back to the cooking, smoking after Suvi won't swamp out assuming texture.

Smoking no mean it depends on if you're cold smoking it and you're keeping it cold smoking. Oh yeah. Yeah. Yeah, it depends. It depends on how big it is and how long you're going to smoke it right. So I mean, again, everything depends but like a big Hawking piece of meat. If you're going to smoke it for like 20 minutes at a high temperature, then you're not going to overdo it. You know what I mean? Like probably, if it's a small piece of meat, you could overcook it easily in 20 minutes. I mean if you if you can't if you look if you're going to do an industrially to chickens and under semi industrially, then I would just invest in keeping them you know actual refrigerator temperature and make sure they're salted properly. I might even nitrate them a little bit so that no one gets pissed off at you. And then do it for a couple of hours at refrigerator temperature and then see that you should be fine.

So no nitrates, my wife's allergic nitrates and lightsheet do My life sucks when I have to cook for

yeah, sorry about the whole nightshade thing are delicious. Yes, yeah,

absolutely. Last time I called it I was talking about reverse osmosis smoke maple sugar. So I've got like three or four farmers that are interested in it and a couple of people with sugar houses will wait until after season I think we're gonna run some and see what happens I call us now

this episode is presented by forever cheese a passion for great taste forever cheese sources the highest quality and most unique cheeses and other products from Italy, Spain, Portugal and Croatia and imports them to the United States, many under the mateesah brand. If it's me tikka, it's got to be incredible. Learn more at Forever cheese.com

Are you enjoying this podcast? Heritage Radio Network has plenty more. My name is Michael Harland Turco and I'm the host of the food scene here on Hrn. This show explores the intersection of food art and design by talking to people who are inspired by these ideas. The show features food photographers, food stylists, interior designers, and so much more. All the players that make the world so visually delicious. You can find the food scene wherever you listen to podcasts, not heritage Radio network.org.

Eight, Dave I actually emailed stars a few days ago, that was question too, but then we got a chance to call it. So my sister is getting married in August, and it's me like 50 people there. And she wants me to cater her wedding, which sounds like fun. It's going to be outdoors. We'll have an oven, a stove of barbecue emergent circulator. circulators, no deep fryer. And we'll have plenty of other equipment as we need. Any general suggestions will be welcomed. But also, we're going to be doing like a first course before the wedding which we hope to be kind of prepping our mains during that time during when people are cycling in that we can actually participate and be at the wedding. And so something that is full prep ahead of time, doesn't need to be monitored in terms of temp is not going to weed out and just kind of easy to have out so that we can do other things while people are munching on it. Do you have any thoughts?

Well, you live in the Pacific Northwest so if you're not worried about poisoning people and me you have to get temperature with its crushed ice but everybody loves a raw bar and you got all that kind of crazy good raw bar stuff up there.

I would love a rubber my sister doesn't like oysters.

See in your in your question. You said there were no dietary restrictions.

There are no dietary restrictions. I should have said my sister does not like oysters however,

have you considered getting a new sister?

I? She's pretty good. Otherwise.

Okay. All right.

I know I would. Robert would be so good. Yeah, you

could do like, or you could like you know, you live in like gooey duck Ville? Can you get some gooey ducks? So you know, rip rip that everyone who's not seen videos of removing the skins off the gooey ducks is one of the more suggestive cooking procedures I like. I like that stuff. But yeah. So like right now, because I read the question. I was like, I should do a ROB. Why'd they live in New York? Yeah, no, I

should have mentioned that. Yeah.

So there's, like, right, Shark cute. Like, it depends. Also, here's what you didn't say in your question. Right? How fancy are the people? Right? Because it's like, there's a question of like, you know, the weddings that Anastasia goes to there's yellow tail on the table. You know what I mean? I'm just making fun of her. She's making fun of her. I'm making fun of her friends not making fun of the Stassi the star she's

just attending the weddings and enjoying the yellowtail. No, she's

having. The sad joke is is that whenever people come over to the stasis house, she's like you right? Yeah, they like cook your meal. Anyway. And so like, the point being, I don't know how fancy your friends are. Because, you know, there's lots of things that are incredibly simple, that can sit out forever, but they ain't exactly fancy. You know what I mean? So it's like what level

it is. I think the first group doesn't have to be super fancy. So the rest of it is going to be we're gonna I mean it's gonna be summertime so there's gonna be great produce and so for kind of like the first of the means it's going to be like our shark eatery cheese fruit tomato

means is going to be trickier because I was about to go short theory.

I jerk jerk self jerk strong.

was asking me that first me and then the main main which is all in the same time it's gonna be like some salmon and like prime rib.

Because you know what else is really good as as an advertiser is cold or cold, hopefully and salmon with the dips, like fantastic. Yeah,

we might. We might just go like fancy popcorn like I I don't know

Ellison anyone on the chat room has an idea or tweeted because like like so like my old schools stuff that used to like sit out forever and was fine is you get a table with a obviously any any dips any dips

it's do like a Metsa yet or like Baba hummus

yeah but like vegetable and I'm actually gonna say something the Stasi enjoys here like artichokes you like prepped artichokes artichokes are delicious delicious and they can sit out forever like if you're doing salmon for your main because blah blah blah Pacific Northwest like chicken a cold chicken rulide Like that you then slice up and you can like late like fan out and you can have with like little toasts and things like this is nice yeah oh my god well yeah any sort of reason you know what you know what i like i like i like a three a three meat choose your yet where you got the Ducker yet you got the pork re yet and then rabbit you could do rabbit which I enjoyed rabbit. So, you know, but the problem is, is that you don't want this to perish. If you're going to do a charcuterie thing. You don't want this to parasitize your parasitize your charcuterie. Here's another thing I'm going to mention to you. Your sister is going to be freaking busy getting married, so she ain't gonna eat the first appetizer anyhow, you're gonna be lucky if she gets one fork full of food interface the whole freaking day, you're gonna have to actually force her to eat if she's getting married. So we know it as always, this is a raw bar out there for the people who are normal for the normal people. That's important. As long as there's other stuff that she can eat. You know what I mean? And then you can have a nice menu and you can have a nice cocktail sauce. You know, and everything. Are you doing?

Like a shrimp cocktail? Everyone loves shrimp cocktail.

Well, most people do. I was Who is it? That doesn't like shrimp? Is it Anastasia? That doesn't like show? No, no, it's not you are not me. Somebody I know. Doesn't like I don't like that person. Yeah, sure. Good trip though. Shrimp is like whenever you eat a shrimp you're like imagine if this was crab.

That's true for rice crustaceans, though.

You whenever we have a we have I mean, we have a ton of Dungeon s out here.

Yes, I'm familiar with the crabs on your part of the world. But the problem with them is there a huge, huge pain in the behind the pic. Oh God, are they good? So unless you're gonna pay someone else to pick them for you like or you want to spend the entire morning picking the meat out of Dungeness crabs. It's kind of a freedom nightmare. You know what I mean? Yeah,

I've done it many times. Many many times.

I once ruined a Valentine's Day dinner by saying it was going to be done in a reasonable amount of time and then deciding to make Dungeness crabs, like and my, my wife doesn't enjoy, like cracking apart Decapod crustaceans and ripping the meat out of them. So I had to crack I did crack and pick it all she's like, are we gonna we're gonna eat now. This is not a sexy Valentine's Day look waiting for your husband, who has a crab pieces sprayed all over his face to pick out aroma to it's a sweet, sweet aroma and the aroma is repellent if you hadn't had to do it. So if you're if you get to eat the crab, that's good. But then you have to go to sleep with the person who's being scolded and grab juice. Yeah, he's like hands had like literally been tattooed with crabs think based on that like shells going through his fingers as he was picking the crab up. Not a good look.

Or San Jose to just for the record Dungeness crab. Right now, Ron, here's 599 A pound and in my opinion is superior to lobster.

Oh, yeah. Yeah, that's, that's 100%

Yeah, lobsters that here's the good thing about lobster people like I happen to like lobster. But in the pantheon of things crab is way up high, much more delicious. Way up high. Then underneath crabs are most shrimp forms like the larger pronti ones are a little bit then comes lobster. Yeah.

And like Caribbean arrows up there.

But like love. The nice thing about lobster is, is it's just big and it's easy to get. It's easy to get to, like a lobster is the fastest. Like, like get full as long as see I actually eat all the little parts of lobster. Yeah, squeeze all the meat out of it. Yeah, so it takes me a while to do it. But the average jerk jerk jerk who just eats the tail and throws the rest away. Like I can have the tail out of a lobster before I can tell you I'm getting the tail out of the lobster. Yeah, you know what I mean? Like? Crawfish by the way below lobster. Yeah. But good. No, good. Yeah, they're good. Crawfish. That's why the thing that people mistake about crawfish is it's all about the soak after the cook, it's cook and soak. Because the meat itself is flavorless because they live in freshwater, most freshwater things. And it's actually the failure of many shrimp is that they're grown in too fresh of a water right because they're farmed. And so like things that live in freshwater mean exception in certain fish. I mean, like I like a trout. Is trout really flavorful, or is trout good smoke. Do you smoke it? Yeah. So like So the point being there, you know, lobster is good, but it ain't no crab. Yeah.

All right. Well, if you have any other thoughts or I'm out but thank you for the help. All

right. Now let's know works out. Alex wrote in with a follow up asked us about cooking the Canadian geese. As everybody knows, geese are the devil and they should all be shot either turned into coats or comforters or food. And but we've never I've never eaten a Canadian goose. So this was the follow up. Okay, Alex says we were correct to call the meat squeegee rather than tender after 45 minutes and 57 degrees Celsius, which is, by the way, about 135 degrees Fahrenheit, which is a good number for duck breasts. It was extremely tough and chewy, after about three hours at a tender is somewhat and after for hours, it was reasonably tender. Although I have to say long cooking something like this to make it reasonably tender usually just makes it so your teeth can break it up, but it makes it fibrous, fibrous. What do you think about that weirdness does? You don't mind fibers? It doesn't have anything. She's like, I'm done thinking about this. I know this is my job to think about that. But I don't really care. I just don't care. You disgust me so much gave that he can't even think about what you're saying for 10 seconds. But it was becoming increasingly sour with a pronounced dog food aroma. That dog food aroma is probably some sort of protein breakdown product or some sort of, maybe it's what I call livery. It's that livery note that things get which is let's just say unpleasant in in goose breast. These attempts all ended up in the compost. Since the higher temperatures seem to help I also tried 60 C after which is 140 degrees Fahrenheit for you people who are keeping track of this. After four hours the results were comparable to 57 C tender enough for dinner. I should note that these breasts came with no skin and fat ah, the meat was extremely lean presumably because they lead an active life in the wild. Are these results typical of wild meats? I mean usually they're leaner, except for if you get like the official the official bird official wild birds. You eat them when they're in their gorging like So like I've never had an order lon but like super fat, but it's like eating a lot or bobble Lynx which is the reisberg the eel super lot and they get fatty fat, fat, fatty fat, fat, a mustache. Remember that time Woodcock in front of you and sprayed the guts all over your face. Oh, the look on his face is maybe the best look I've ever had. While sitting across from someone at dinner the look was complete discussion, disgust and revulsion. It was like

it was like was that after the pair thing? It was it?

Yes. We went to Hicks. Yes, it was. So anyway, Daniel from Cleveland from Cleveland, Ohio writes in about soda. I have a question about making sodas at home I have a combination Reagan a box of bag and box Diet Coke syrup, strong Diet Coke mood by the way people like some Diet Coke. You know who else likes Diet Coke, my partner Don? Yeah, yeah, Don drinks it. Just as you die. Soda hater. I don't like that. I don't like that. Do you like soda though? We don't like diet though.

Not a diet person that oh, he's busy talking to a lot of people in there. Okay.

I like diet soda. I find that if you're buying I think I've said this somewhere before if you are a not diet soda drinker, right. And you're buying diet soda for a gathering or party. No this diet soda drinkers drink about five times as much soda as you do as a sugar full soda drinker. So if you think that 1/5 of the people are going to drink diet versus regular than you should get the same amount of diet as regular because they will drink five times as much. Okay, just let you know this. Because people who drink diet soda consume it as hydration, not as a sweet snack. We drink it as hydration, just a little word to the wise. So I've been carbonated water to about 50 psi but when mixed with a syrup at a one to five dilution, which is so most like simple syrup, 50 bricks, simple syrup that we like we would use at the bar like that usually to get a soda II kind of thing runs usually in about one to four right? But that adds too much syrup makes it not as carbonated. So most syrups have a higher brix and they're running, which is another reason why they like to use corn syrup because it's thinner at those Brix is they're running higher so you can do a one to five just FYI the end result is still pretty flat tasting since so much of the fizzy water has been replaced by flat syrup. Not just flat, not just flat. Daniel warm, warm, are you are you chilling your freaking syrup? Because there's two problems you have one. It is flat two, it is probably warm and the warmness is killing you almost as much as the flatness is what do you agree Jack? Oh, yeah, yeah. I was talking about mixing the syrup was still water and carbonate and the whole shebang. But I'm worried I'll run into problems there too. You will not. I can't feasibly think of a problem you would run into there. You will not run into a problem mix it chill it carbonate it. Yes. Now if you're doing a keg, the problem you're going to have is it 99 9% of the people don't know how to carbonate the cake properly. The Do a wretched job and they suck. They should be punished for what they have done. It's about getting the air out and then you can't possibly agitate enough unless you put a very small amount of water in the cake and shake it real hard. Even I read one of the instructions because we ordered one of the bar for one of these recirculating carburetors. Yeah, and the instructions in it are wrong because they don't have you purging out the air that's in there and the air in a system unless it's purge properly is never going to go away because it doesn't dissolve. So it's where's it gonna go? Jack? where's it gonna go? There, it's just gonna freakin stay there. And then that makes you a Jumoke or as our last caller said dark dark. Okay. Paris wrote in about this last week. We mentioned it even though the Stasi said I didn't mention any of the calls. She's a liar. As usual. My name is Paris. I have a couple of questions about the use of foodgrade lie. I'm currently testing out a deep fried pretzel remember we talked about this? Oh, now you remember. So Paris was doing a bake then ally then A then the fry that's going to saponify or oil somewhat reverse it. See what happens. Also, have you seen I know everyone's been talking about it but this freaking bagel thing on the on the internet where these idiots have been slicing the bagel in the wrong way and everyone's mad about it. Oh, yeah. Do you know why that happened? No. It's because it was in first of all you know why? It's St. Louis style. Why they said it was St. Louis style for those you that don't know just look up St. Louis bagel slicing. It's because that's what Panera is, is called in St. Louis, because that's where they're from. And they're doing it to Panera as bagels. And so the the thing is, they're like it's a good way to sample a bagel. No, it's not a good way to sample a bagel because, because it's like, it's like the equivalent of not knowing what direction to cut a ham the difference between the different texture it's like, you can't get the chewiness proper of a bagel by slicing it vertically. You can't be done. And the issue is Panera. You're just not making your crust chewy enough to have it be an accurate bagel and this is why you think it's acceptable to cut it the wrong way. In my opinion, Remy writes it

all on where we got a question from the chat that specifically for you and Jack so while Jack's here, I feel like we should maybe do that one. Okay, yeah. Are you fans of incorporating smoke into cocktails? I asked this because there's an ancient Arabian technique of bringing mastic to its smoking point, capturing it in a vessel pouring water into the vessel and then sealing it when refrigerated. The result is a clean pine slash cedar tasting water. 15 To 30 minutes later,

you are a clean pine cedar flavored water. That's rude. Dave I like I like mastic. There's also Are you familiar with the Thai funeral candles? No, no. Yeah. So you take it you like you like these can't be scented candles. And then you put them in a thing with like, custard, you put a closure over it and that thing gets scented with the with the smoke from the stinking candle from Thailand. I'm paraphrasing. The Thai person can tell me what an aihole am. But, but that's roughly what happens. So anything is traditional. I mean, I think it's cool trying it the question is does it does it taste good? I mean, I they find that most things most times I don't want smoke on my thing. If it's clean tasting great most smoked cocktail things that I've had are more on the accurate side

almost exclusively accurate. I've never had a smoked cocktail that I enjoyed more than just the cocktail without the smoke. It's just going to affect the balance in a negative direction. Jackie

like frankincense and a cocktail. Anastasia hates it. I am on the fence.

I can't say that I

missed out Stasi doesn't do you like the smell of frankincense? Do you like the smell of church? No. Is that why you don't like it?

I think I could make a nostalgic cocktail that I would enjoy only on the aroma of church

only people who have specifically frankincense aroma church as like a what's it called? Reference? You know, I'm saying I feel like

it's just gonna end up being musty.

No, it's like weird it's like floral and weird and weird. It's weird taste smells like frankincense anyway, so you're again it? What about mastic? I like the smell of mastic. I actually like to I like Mustika in a thing, but I've never heard him burning it anyway, I'll try anything. Because I just saying that I don't often have things that are quick smoked, that don't taste accurate. Now. We all not actually not all of us issues. I just like not everyone likes Pete. But like we like smoky flavors when it comes from things like Pete, but they tend to be moderated because there's a lot of steps that it goes through after the smoke has been applied to a secondary item Pete then you get that burning then that gets into the mall. Then the malt gets fermented and the sucker gets distilled. Blah, blah, blah, blah steps to mellow it out.

If I'm going to add smoke to a drink, I'm going to use a peated Scotch or a Mezcal that like a smoky or Mezcal. Now one of the more vegetal ones. And I'm going to add you know, I can add a very controlled amount.

Is that your high school Hanks movie the veg ones, the venture The ones Oh yeah, the vegetal ones. Yeah. Remi writes in. Some friends and I are hosting a fundraising dinner and one of our cooks would really like to work with liquid nitrogen at dinner both for desserts and cocktails. We're home enthusiast with little to no professional experience but who have played around with modernise techniques for years. As a longtime cooking issues listener, I'm familiar with some of the health and safety issues regarding regarding liquid nitrogen, but I'm looking for a detailed guide to safely using in a home setting, we found a place that we can rent a doer and I'm familiar with basics like never see a container with liquid nitrogen never having even the possibility of serving cryogenics to a guest and not keeping it in an enclosed space. What else do I need to be on the lookout for thanks, Remy. Well go, I'm assuming that it's not a German porn site anymore. Go on cooking issues.com and look for the liquid nitrogen primer, I go through a lot of the safety things there and most of that stuff is still you know, still good when the main thing I'm worried about you is when you're transporting it is like making sure that when you're transporting it to that your car isn't sealed up or that you know the best is to have it in the back of a pickup truck. That's the the ideal and Jackie wants to tell them the liquid nitrogen safety song. All right, whether you want it or not you

want to get it doesn't it doesn't make sense without the dance. So we can save that for another time. But there are 10 things to consider when handling liquid nitrogen, protecting your hands not wearing baggy or loose fitting clothing. Keeping a safe distance while someone else is pouring using a firm grip while you are pouring the nitrogen. Don't wear jewelry because it can freeze and burn you terribly. Protect your eyes while you're pouring at least like don't allow it to splatter into your eyes. Like we never wear eye protection at the bar but just be Be careful. Be a person. Don't put yourself in a situation where splashes could happen. Yeah, have a clear path to the exit. Be in a well ventilated area. Don't use it alone. Make sure someone knows that you're using liquid nitrogen. And don't leave it unattended.