Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

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This episode is brought to you by Paris gourmet, delivering specialty foods and ingredients right to your restaurant, bakery and bar. Learn more at Paris gourmet.com. This week on meeting three we're bringing you four stories about Lost and Found culinary treasures.

We are searching for what will be lost, and we're trying to rejuvenate it.

What we tried to do is collect the sourdoughs that contribute to the biodiversity of sourdough in order to store them to document them and be able to preserve them for the future.

It's bringing back the history and just being part of that time. That just it's there's nothing like it is there's nothing like it. When fame comes late. I'm sure it's just as sweet as when it comes to

tune in to this week's episode of meat and three that's mea t plus sign thr e available wherever you listen to podcasts

Hello and welcome to cooking issues this is Dave Arnold your host of cooking just coming to you live on the heritage Radio Network every Tuesday from Hey, whatever I'm gonna say when I'm come with you anymore

not joined with the Stasi to hammer Lopez because she's on a plane from Mee Mee Mee Mee Mee St. Barts, which is a place I don't want to go because I hate paradise. I actually I would like to go there. I'm sure they have delicious fruit and seafood man, man, man. All right.

I know you're gonna listen to this. I didn't get a chance to tell Dave to not say where you were. She specifically told me. Don't say where I am. It's, it's your and I can't use the word that she used. But she gonna be mad at me. It doesn't matter

what you tell me. I know. Why didn't she tell me? That's a good question.

Because she's on vacation as I want to text anybody not

on vacation. She doesn't want to talk about it. That I know. It's not a anyways, she's on an airplane. She will be back next week when we have as our special guest, Seth Godin, and he's gonna be talking about His books, His blog, everything else the marketing guy. Yeah. Yeah, it's gonna be good. He actually used Miss dasya and I me in a in one of his posts, which was very, very flattering.

That's very cool. I used to read him a lot. Really apparently.

When it's a marketing guy and he was talking about you

well, so yes, yes. It's like kind of in several books on in theory of like tribes and he says that you cooking issues crew. We together form like a tribal Think you're more of a cult? I hope not. Oh my god. Oh my god. By the way, we've discussed this on the air Remember, it is not the cults don't actually drink Kool Aid. They drink flavor aid flavorings, we've had this discussion on the air before, but it's flavor aid. The Kool Aid is you know, from the on the bus with the acid, the electric Kool Aid acid test, the cult drinking the Kool Aid in a cult way. And by the way, like, how was it? I'm not gonna get into because we met Matt in the booth. How're you doing?

I'm doing great.

We had this discussion like several weeks ago, right?

No, and it's a huge PR win for Kool Aid. I think.

We didn't kill the people. It was evil. They're the worst and they were a knockoff to begin with the weasels.

Nobody remembers play right now, though.

So no, but like, first of all, like, how cheap. How cheap are those guys at Jonestown?

It's like, it's not like you're gonna need money after this. Good. Good punch.

That's so wrong. That's That's Jack SRAM. I was told last week when he came on that I did wasn't enthusiastic enough. So hopefully that wasn't enthusiastic. He's the he's the head bartender of existing conditions. And we should have a stasis the hammer. You should. Maybe what tool would you be? Because some sort of can I don't know. That

makes me the nail.

Jack the mousetrap. Right like that? Yeah. Yeah. All right. And we I don't know. I don't know why she's here. But our other special guests in the studio, today's cat from the Heritage Radio Network, who we are also the host of which you're like, What do you like? What is everything you do for the hairdryer? Network? Everything

I do. I'm the Communications Director. That's what I spend most of my time doing.

I also hear Sarah Huckabee Sanders of heritage Radio Network.

Why would you say that about me? Cat hookah, Sam?

Oh, boy, non political show Z. I take it back. We're not talking.

I also co host meat and three, which is the trailer you hear at the beginning of the show?

How do you spell that with an A or with an E

with an A meat in three as in the southern meat in three sides. meal that you would get at like a country? Restaurant. Yeah. And that's the format of the show. We have one meat story that's like longer than like mobiel or something crazy like this. I'm doing the other side of Alabama, right near Georgia. And then I also co host HR and Happy Hour, which you guys should come be on sometime. It's on Thursdays at 5pm.

And we were opening a bar right then? Well,

I know. But if someone will write you a tardy slip, you can come hang out.

I got an idea. Why don't you record it once from existing conditions and we'll serve you drinks.

We would love to. Let's do that. That's what I wanted to talk to you about

later. Can we do it on a non Thursday day?

What about a Friday earlier in the afternoon? That sounds great. Love it. That's a little tease coming up? We're gonna do summer Fridays happy hour.

But so cat, what do you what do you hear? Oh, by the way, calling.

We actually wait, you're by the way is perfect till the time we have a person on the air.

Hello, person. You're on the air.

Hello, sorry. The tensions over passion has been question about a fermenting sausages. And Shooby been definitively answered because I have my own experiences to report on that

hasn't been definitively answered. So in general, right. I mean, look, I don't know, like, give me the particular question. I don't know whether I've answered I'm always kind of loath to talk about. I'm always kind of loath to talk about things that are relative to relative to safety. But assuming that you have, you're trying to get a Ph drop relatively quickly. So it should work in a smoothie thing. It's just a question of whether or not it's possible to have crap growing it in the meantime. Right? which presumably why you have salt and nitrates there as well. But what what were you going to say?

Yeah, so I've done it a number of times now with what I would deem to be successful results in terms of flavor and not getting sick. This is something I wanted to report out. Specifically, I was making some resources using the safe pro FLC culture, right. And once they were casted in their fibers, casings, and then that bag and then put in subida, I use 90 degrees for about 30 to 36 hours. There was no ill effects to report. So it seems like an alternative that would work. But I would give that same disclaimer as well. Yeah, I mean, it's related issues.

I would love to get, you know, Johnny Hunter, on because the reason I pick him is because, you know, I know he went through a whole Kickstarter thing on getting his Hassett stuff done so he might have some more to weigh in on on this on the technical side. But I mean, look at the let's say you're doing the standard. Let's say you're let's say you're a standard person, like you know, like any of us, right, you're you're packing the sausages into into casings. They can be relatively large Right, and then you're doing it traditionally, you're hanging in a hot, moist box, you know, uh, you know, for however long it takes to get the pH drop you need with the culture you have, right? I mean, that's what we're doing. So in reality in the real life, right, the interior of that sausage is, you know, pretty quickly goes into an anaerobic condition, and therefore should be growing botulism, right. I mean, if it was going to grow at all, it should be growing, right? I mean, that's the theory. That's why botulism is called botulism after the Latin word for whatever it is like. So you're a food history guy, Jack. Sausage, right. Botulism is someone look it up to Latin for sausage. Anyways, point being that the only difference here is that you're immediately putting the entire thing in an anaerobic environment, including the outside, but it's not like the air. It's not like the air is getting to the inside of that freaking sausage during the time that that pH is going down. So in general, if the interior the sausage is going to be safe, I would say the exterior, the safe sausage is probably safe. Inside of a bag, with the caveat that I wouldn't put it in a hard vacuum. For meat. The Latin is Farsi Farsi.

If you keep going Butchulla us casing sausage,

oh, bottles, casing. Come on, Jack. Whoa, listen, don't blame me blame Google blame NYU. That's who that's who educated Giovanni looks beyond the first

result. What amazed me was, once I call him up and attack us after fermentation period, they remain tight. And there was no like, even hint of any bad smell, at least to me.

Right? Well,

I mean, it was delicious and got better when it was smoke.

I mean, it should be look, theoretically, in my mind, it's kind of an ideal environment, right? Because you're not letting other stuff go on. And you can control the temperature extremely accurately, and you're not getting any dried down at all. You don't have to worry about the relative humidity or any of that, to me, mentally. It's ideal. It's just I hesitate to say without having someone done the hassle of work on it to say that you're Totes 100 safe on it. You know what I mean? Yeah, but mentally, it's great idea. I mean, look at it this way, also, is, you know, when we make sauerkraut, right, we salt the we solve the I do anyway, because I like salt, salt, the bejesus out of the product, and you put it in a VAC bag, and it starts going with its lactic acid, you know, McGillicutty there, and it just, it turns into delicious stuff. I never worry about it even even once. Not even once. You know what I mean? So

often you're talking about so sauerkraut, obviously, usually go for a 2% by weight, and then fill in with 2% brine as necessary if there's a little too much airspace. Yeah. Salt Do you prefer?

I'm just curious. I gotta be honest. And this is just proves what kind of a of a jerk I am. I literally just, I should measure it someday. I literally just toss and taste really bad guy. You know what I mean? It's like, but because I have kind of, uh, because I am a salty man. And I have a salty palate. I'm never ever in danger of under salting it. You know what I mean? I know a lot of people are trying to push the edge. I've heard like 2% by weight. And I like the idea of adding Brian. I think that's a mistake people make. They don't kind of add in a little bit of Brian and it's always good. And if let's let's say you. Let's say you've never made sauerkraut before, right? I think a good idea is to buy some commercially made unpasteurized, untreated sauerkraut. By the way, if any, if anyone I doubt anyone is but if anyone is listening to this, who has never had real unpasteurized like still alive, fermented sauerkraut. Wow, you shouldn't do anything else other than go get that stuff right now. I mean, it's so good. If you've just had the sterilized pasteurized sauerkraut that you get in the average supermarket that comes in in a polyethylene bag. And you're like, I don't like sauerkraut? Well,

you don't like baseball game hotdog, sauerkraut that also makes you a bad person. Because delicious, just different. Well,

it's not actually delicious. It's fine on a hotdog. It's a great condiment. It's not have you ever eaten it by itself? Have you ever just sat down and tried to take down a whole bowl of soubrette? Pasteurized sauerkraut?

Have you ever eaten a bowl of yellow mustard? Yes. I'm talking to the wrong person.

Yes, you are Jack. I used to remember them on your team. Don't forget I used to take bets food bets and one of which was I've taken down. I've taken down dining hall size things of yellow mustard. turns down. Well, no, they're not. They're not that fancy yellow,

just yellow, yellow, yellow brand musk and I have to say

something about this Zen which is mustard F Deutsch Zen snobs.

I like I love yellow mustard.

There's I'm just saying I think it's I actually believe it's a good product

I sold I also believe that yeah, like

a spicy brown mustard, like all mustards. I do not. I'm gonna hate to say this because you know, maybe I don't know they're never gonna have any money anyway, it doesn't matter, but I do not like the standard mask produced Dijon mustard I've said on the air a million times on behalf

of Hrn if any Dijon mustard brands want to give us money out, we love you. I love that. We love him.

We can change Dave's mind. Yeah, well, you hate white wine. We'll

jump over. I don't hate white wine. It's just I've never had one that I didn't think was and this is one of Jack's favorite words. Kind of accurate. Like, I just don't like especially the one that's got the gray poop on it. Yeah,

I don't. I don't like it so good. And I like it.

I love the commercials. I love that. I love the Rolls Royces. You know, I like poking fun at rich folk, but you know, I just don't it's not my thing.

What about honey mustard?

Honey Mustard is a product. I think it's look, it exhibits you there.

It is a product. Oh, well,

okay, let's say let's I'm gonna go back to my 1970s roots. If you're gonna make by an incredibly substandard standard, and I hate to even use this word here, Bree, right. Yeah, right. Right. Listen, because the stuff that we call Bri here in the United States, take Bri textbooks trash cheese, however, it doesn't taste bad. No. It's a good texture and it's kind of a neutral substrate. Yeah, it's like ballpark sauerkraut. No, it's not because ballpark. Sauerkraut tastes flawed because of the preservatives in it. It's flawed. It tastes flawed. Regular garbage. Brie is like the closest thing to a neutral unit of cheese that you can get, like more neutral than like it's like on the Colby level of neutral.

It's like the brick like cream cheese almost

a brick in the libretto, Dan kitchen. Yeah, yeah. So at neutral

the the palette neutral piece of Swiss craft Swiss, but it's not texturally neutral, right like cream cheese. So brie. So in other words, it actually is good to put on crude and bake that sucker with like and that that cat is the application for honey mustard. Is it 70s baked brie.

Love it but also in pastry like if you bake bring in a pastry I like that.

Said on crew. Yeah. Oh,

I'm not that fancy.

Come on. Come on. We have a different color who's been waiting for like five months. All right. She

She She's mustard. All right. Caller you're on the air. What's up?

Hey, what's up? Hey, everybody. Congratulations on Matt on being the first one on time today. Oh, snap. He's already here. Is he? Yeah, he's already today. Yeah. Imagine so. There's I have two questions. Dave. The first one is about low temping states. I have two inch New York strip steak. Okay. And I was wondering how long to cook them for and the temperature. And then the second question would be how to sear them in a pan with the mayonnaise.

Oh, so see, I actually know what that probably be good. I like cats giving me a look putting mayonnaise on everything before you sear it. Delicious.

I'm a fan of that. Yeah, but which man is

oh come on man. I have a thing of Dukes in my in my I've never had Dukes the best I have a container of it in my house that is as yet unopened. Because very good because FIFO because FIFO Yeah, well, what is through the mail for I'm gonna answer this. I'm gonna answer your question. I might answer your question, but why would it come you say on stage? I'm gonna give you your time. Let you finish. Yeah, no, I'm gonna give you your time anyway, but almost like what like what is it about Dukes? It's so freakin tasty. It's got a tangy zip. Sort of Miracle Whip. It's not even Manny's. Yeah, no, no, it's

it's just like,

fatty with the tongue. He's like

the perfect balance is fatty. It's Manny's.

But you're saying Miracle Whip, which is not in Dominica

with his fatty if it exists in like on the spectrum in between your classic Hellman's and QP it's not full QP so

you're saying you're saying they put sugar in it southern QP is good because they put sugar in it. Let's just be honest. Let's call it QP a QP. They QP is good on account of the sugar. Also, it's amazing also you want to hear another thing why I'm a garbage person I love I love to buy pre flavored Manny's is here's some pre flavored mayonnaise as I like I like Serato man is hey,

you purchased that? You know what, sorry, family. Here it's fun. And also Michelle. Here's

I got such a hate down on this from Wiley and Dave Chang. I like wasabi mayonnaise. I'm gonna go ahead and say it. That still tastes good on French fries. Anyway, now back to the question. Wasabi look,

it tastes good. But just Dave Chang making

almost punched me in the face. When I told him this. I like and you ready for this? I think Has anyone who's like anyone who's like Jack age and younger will not care about this but anyone like my age within within six years of my age hates this idea of on a number of on a number of fronts, but not on taste. Wasabi mashed potatoes tastes good.

Was that did that have like a cultural moment

yet? never crossed my mind? No,

it was it was culturally hated by all the shifts.

Okay. I literally almost got was it like a thing in restaurants he had

to stop himself from punching me. The good old days. Yeah. Anyway, um, restaurants was also remember back in the day Wiley and Dave Chang we used to get in like I wouldn't say knockdown drag out fights because they never knocked me down and drag me out of the room. But they wanted to on tongs, because both of them are very anti Tom. Very anti Tom, we could talk about this later. Let's talk about steaks now. So two inch strip steaks, two inch is a good call. Because you're not going to overcook the inside. Now. I like strip strip is problematic. On this note, if you pre salt strip, it gets kind of real, it gets real firm. If you're going to do a cook, chill I'm currently running. I'm currently running the tests on whether or not on whether or not it's the chilling insult that makes it the after you cook it the chilling and salt that makes it firm up. Whereas if you just never chill it and you add the salt, it's going to firm up, but I know if you cook it, then chill it with salt over a long period of time, it's going to firm up, if you're going to serve the steak within, I'd say four hours or so of the minute you throw it into the bath for five hours when you throw into the bath, then you can go ahead and solve it beforehand because it's not going to have time to cure through. I would take your steak and you can pre sear it or not that the issue on on pre searing is it does help develop a faster crust after you you do it. It's not strictly speaking necessary. It does add another step in my tests, as long as you don't overcook it after afterwards. Pre searing is good, right? So the way that other people do it who don't preach here is they just sit longer afterwards. So all the people who say I'm looking at all You idiots you know who you are, who are like pre searing beforehand. Yeah, does it make any difference? Well, it's because you're not paying freaking attention. It takes longer to see or something afterwards if you haven't preceded it, and if you see it for a long time afterwards, you're in danger of ruining all the good work you've done with low temperature. You're not 100% gonna do it, but it just makes it more likely anyways. So that said, I don't always preach here because I am and we all know this intentionally lazy Okay, so you have a two inch thick steak, which again is a good a good call, what I would do is I'd put it in a bag with oil and you know, I don't really worry anymore about the oil I'm using unless I'm going to take said liquid and make it into garlic bread later in which case I exclusively use butter. But if you are you know but I don't think that the butter necessarily makes the steak that much better. But the butter becomes good. You know what I'm saying? If you're gonna put the if you're gonna put the butter on bread anyways, so then you get it in there with enough oil such that you can do or butter or whatever so you can do this ziplock I also always and I know fron Adria is like you know, everyone needs salt but peppers are spicy you idiots don't put pepper on the table well with steak, steak and pepper they be friends delicious. They're super friends. So I pepper the hell out and I'm just to let you know what I do. Any other notes I have if it's dry aged I would cut off the outer layer of fat and the bone if you want the entire thing to taste kind of stinky stinky stinky like on the bone dry age like my man jack here does Yeah, then leave it in otherwise, dry flavor tends to permeate dry aged flavor tends to permeate the rest of the of the snake while you're cooking. So I would I would trim away some of the more dry ag parts if you got some squeamish people in the in the in the switch. Right? You're with me. Alright, so you have that you have the thing. And remember, I remember here's another thing people make the mistake, make sure that all of your steaks are only one layer thick, right? So like, if if you're putting things in bags, and then the bags are stacked on top of each other and water can't get through them, they might as well be one piece of meat, right? So and it will take forever because remember as you increase the thickness of your product by a factor of two, you increase the cooking time by a factor of four, right? So you go by you go it goes by the square it goes by the square of the distance. So already at two inches you're in a relatively thick so now I know it's taken me a long time so put the stake into your bath right you know make sure the sucker is sealed you don't want water to get in because then you're gonna be crying bitter tears, but I would do it at somewhere between 55 Celsius and 55.2 or three Celsius like in that range. Right and I would I would put, I would leave it there for, I would leave it there for at least an hour and a half. All right, at least an hour and a half, right? Now, here's where you're going to skirt the line. Now, I would drop it, I would drop the bath, too, depending on how much depending on how much you like to skirt, the laws of bacteria, right? Between 52 and 53 degrees Celsius, I do 52. Right. And then letter ride for like, the, again, depends on how squeamish you are. But like you could do up to four hours, you could do even longer, but like a little bit, and that's gonna, that's your tender zation phase if you keep that steak at 55. So 55 is a nice number for that steak. But if you keep it at 55 for a long, long, long time, here's here's the thing, the meat will start to firm up more, so it won't happen over it won't happen instantly. But gradually, it's going to get firmer and firmer at 55. Right. So what you really want to do in the real life. And this is the same way with eggs, when you cook an egg, right, you get it up to the temperature you want. And then you pull it back by a degree or two so that it doesn't keep traveling up a little bit. So like 50, if you keep it at 55, and you run it for six hours, it's going to feel it's going to feel texture wise closer to a 56 or 57. So what you want to do is bring her up to 55, drop her back to 5052 53. And then you can ride it for a long time to get the texture where you want it depending on the particular texture and the grade of the steak that you have, right, but like four or five hours, nice, right? A little bit longer than then before I sear it now 52 might be fine for where you are. But even like a couple of minutes, a little bit at 50 or pulling it out a little bit and letting it rest a little bit so that when you sear it, you're not taking the inside. But thankfully, since you have a two inch stake, it's not going to travel that much up in the interior. Especially if you've had a good long soak at like 5253 You're going to have a little bit of a wiggle room on a two inch steak to sear it up. And I would do a slider that sucker put it on the hottest thing you Oh, what's the hottest thing you own? You own? Like, do you own the sun? Because you on the sun, you can put it on the surface of the sun, get a nice crisp surface on it. And you're better off doing a you're better off doing like a series of two intensely hot seers. Then you like like why off? Alright, like that to get the sear that you want it because that's going to produce a better across than sitting there with a puny you're a puny or heat source and having it take a lot longer just saying.

Yeah, I'll do a cast iron.

Yeah. All right, you're good.

This episode is brought to you by Paris gourmet, a leading specialty food importer and distributor servicing the New York tri state area and beyond from coast to coast. I'm Jordan Warner Berry, the host of modernist breadcrumbs here on Hrn. When it comes to freshly baked artisan bread, it's key to pair it with butter that's made with the same amount of care and attention. And you don't have to go all the way to France to find truly amazing butter. Vermont 83% is an American butter made using traditional French methods. It's produced by a dairy cooperative in New England, and as a Vermont native. I love that this delicious butter is made locally by family farms. Vermont 83% is great for cooking, baking and serving on your table with fresh breads and artisan cheeses. It's proudly distributed by Paris gourmet to restaurants and grocery stores around the tri state area. Learn more about Paris Gourmet and all of their gourmet savory foods and pastry ingredients at Paris gourmet.com.

Are you enjoying this podcast heritage Radio Network has plenty more. My name is Andrew Friedman. And I'm the host of Andrew talks to chefs here on HRM. Every week I interview a diverse cross section of the best and biggest names in professional cooking. Give a listen and get to know all about the inner lives of chefs. You can find Andrew talks to chefs wherever you listen to podcast and on heritage radio network.org By the way, I forget who was sent it to me but we said this on the air a couple of times that I feel that what's going to happen in the future is we're going to be a lot more worried about indoor air quality. And I think it was the New York Times publishing or someone like this published an article recently someone did I think maybe my wife Jen, she's she's gifted this cuz she's an architect. But I think she sent me the like the article but they're doing now a bunch of research on and indoor volatiles in western standard kitchens, cooking things like Thanksgiving. And guess what folks tape pretty tape pretty like. But that said, who knows what the who knows what, like, you know? Basically they're saying, look, they they have an analyzer, a particle size analyzer, so they're analyzing the size of like the smoke fume, grease and other particles that were making in the kitchen. And then they're likening it to other small particles that they think are harmful, like the crap that comes out of your exhaust pipe. Or like if he was a smoker, and they're trying to like figure it out, but no one I think has, because how the heck are you going to? I don't think anyone's asked people with lung cancer. So you use cook a lot?

How many steaks you cook per week? In your kitchen? Yeah.

And you're funny to say it but you know, professional kitchens. By and large when you go into a professional kitchen. They're more neutral smelling than they should be considering how much it is because we have good hoods. Great hoods.

You know what, why don't apartments in New York have ventilation? Like because

there aren't any laws? It's awful. There are no laws, like there's no one that says you have to have good ventilation, there's laws that say that you have to have a certain amount of like, quote unquote, late right, so your window can back up on somebody else. But every room has got a window. Yeah, every rooms got a minimum size. You know, you have to have a certain number of exits so that you don't burn up, you know, you need to have your smoke detectors, but nobody cares. And maybe it's because nobody cooks anymore. Maybe it's because nobody cooks anymore. And like, you know that that thing with the greats is where you keep your plates, you know what I mean? That's the oven people. But like, you know, ventilation is so crappy. It's so crappy. And I know for a fact, it's probably when they're building buildings. No one's thinking, I wonder how I'm going to extract all this. Just your kitchen smell? You don't mean? Yeah, or smoke back in the old days. Back in the old days, like when you know, rich folk lived in big apartments and other people cook for them. The kitchens were far away because no one wanted to be exposed to the smell. We all want to be exposed to smell now. Smells good. Smells great. Smells good. But on the other hand, like how many of you out there cook on the regular? And notice that all the surfaces of your kitchen are coated in filth? Yeah, yeah. And you know what, like, I think if anyone out there knows, like a good D filter, because I don't want to get up on the ceiling with a scrubby and get the polymerize you know, grease off of the sea. It's hard enough to get the polymerize grease off of my pants which are hanging on the ceiling. Because I feel if a pan is in a cupboard underneath another pan, I'm just going to leave, like,

like, like if you can't reach for it.

If you can't pick it up without undoing. If it takes you five minutes to get your pan, you're not going to use it on the regular, right. Here's one of the if you I've said this a million times. I'll say one more time. I'll say it I want you guys to listen, because people still make this mistake. Please listen, if you wrap a piece of food in aluminum foil, unless you're cooking it right now in aluminum foil, throw it away. As soon as a piece of food is wrapped in aluminum foil foil and put back in the fridge. It's garbage in my house anyway, because I can't see it anymore. I don't know what the hell it is. Throw it away. You know what I mean? Like, just throw it away, you know. And if you put something in a package in the freezer, and it's not clearly labeled, please save yourself the trouble. Throw it away. This way, when someone shows up with an ice cream cake, you won't have to then rummage through your freezer. Find all the stuff that you're like, I don't know what this is where it's from, and then throw it away. Just throw it away now just admit to yourself that it's garbage and throw it away. You don't say I hate see things wrapped in aluminum foil in my fridge. Right? And I'm not saying the plastic. I'm not saying we should all use polyethylene and you know until we've, you know, sucked the last like liquefied dinosaur out of the ground. But right like there is an advantage to be able to see the crap in your fridge.

Yeah, I just want to exist in your universe where people just show up with ice cream cakes.

It happens. It happens so much. Well, no listen, listen. I wish Oh my god. Oh my god. Tom Carvel. I love you so much. Anyway, I mean, maybe it was a bad man. I don't know. Like, you know, I'm kind of glad that we don't know a lot about some of our childhood heroes that there was no social media for all I know. Tom. Tom Carville, for those of you that don't live in northeast didn't grow up here. Tom Carvel was the owner and person who came up with Carvel ice cream. Carvel ice cream is fantastic. If you don't like Carvel ice cream, you're wrong. Like it's just delicious. And I can say that because I grew up eating it like is it the is it the highest quality is it like you know, my man morgenstein was started who's here for no, no, no, it's not. It's not but delicious, delicious. And people also make the error error mistake of believing that just because something is soft serve that it is a high overrun product, people We'll get straight the difference between the textural effects of temperature and the textural effects of pumping a crap ton of air into your ice cream because they are different. You can tell when you hold. Now they might have changed it since I was a kid. It's been a long time since I've had Carville, but it used to be when someone handed you a cup of Carvel ice cream or if you picked up Fudgie the whale or a Carvel ice cream cake, you were like, dang, that's hefty. Doesn't have to be as heavy. Where Have any of you out there ever run a soft serve machine? Have you have you guys ever you have to help. So here's a little secret for years. So what happens is, is that in the average soft serve machine, there's a cylinder and there's a pump. And there's a little like it's a little kind of plastic pumping. And it pumps the, you know, I'm talking about Jack Yeah, it pumps the ice cream bass, pre chilled ice cream bass into the freezing cylinder. Right now. The manufacturer has an orifice on that. And it's with this orifice that they choose how much air they pump into the cylinder at the same time they're pumping the bass in and so unscrupulous ice cream truck owners or soft serve machine owners can swap out the orifice to increase the overrun overrun by overrun is the is the technical term for how much air you're putting into an ice cream base. So 100% overrun doesn't mean that 100% of the ice cream is air it means that if you had 100 grams of ice cream base, you will add up sorry 100 milliliters of ice cream base, you will add 100 milliliters of air to that ice cream base so you're doubling the volume. So ice cream is 100% overrun is double the volume of its base. So, they can do like they can do like Buck 15 Buck 20. So like some of these unscrupulous scrupulous operators will put in an orifice in their softserve machines to jack the air into the cylinder. And if you walk up to one of these people, and you get an ice cream cone, and it feels like you're holding a helium balloon in your hands that of an ice cream cone, watch walk over and I'm not advocating violence but punch them in the face. But whenever whenever we get to this from where are we talking about? We're talking about long road

steaks, steaks and ice cream, by the way,

I'm also not a guy who feels that like you can't have ice cream, and then immediately go into steak.

You're okay with that.

I'm 100% okay with that, why would I not be okay, thank God it's delicious. Steak is delicious. Now what I don't like to do what I don't like to do is eat a bunch of ice cream and then pound a liter and a half of seltzer. What you should do what you should do if you should drink the seltzer first and then the ice cream. Why the way when you were a child cat Were you very upset by this? Did you drink soda growing up?

I did. Okay mostly sweet tea though but some soda oh I hate sweet

tea so much. Whoa, I hate it so much. i Let's not go down that I like to I like sweet. Remember the first time Jack Matt weighed on this. Do you remember the first time you realize that your this is the first time I realized that my mouth was not a perfect predictor. Right that like what went into my face was conditioned by what had just gone into my face. I remember eating a bunch of ice cream. Okay, I was a small child and then counting the soda and not not just because my stomach was inflating, but not being refreshed because the soda tasted warm relative to what soda was supposed to taste like. Because my mouth had been chilled by the ice cream. And I remember intense disappointment, like intense disappointment. And I was like I was like Mom, what the hell? You know what I mean? And she was like, Well, if you eat something that's really cold then the cold but still relatively warm liquids that you're pouring in your mouth won't be as refreshing and I was just I was just an infant at a point I don't drink after I don't drink liquids after like ice cream for like a couple of minutes I it's it's such a disappointment to not be refreshed well the mistake liquid that's fine.

Yeah, like oh I made the mistake is to not just make a coke float.

Well, so Jack and I were going to make a drink at the bar.

Let's not talk about it until it's ready. Okay, but then

of course here's what I hate every flavor combination has been come come up with by someone at some point, right? Yeah, with the exception of like, I don't know what I won't get into it but like so Jack and I are going to do this thing at the bar and then Bobby's like it's already a thing. It's called it's called like a it's called like a Denver poop chute. I forget what the

Alabama Liquid Snake or something. I

don't know what it was. And I was like, I was like buddy, you know, on the one hand, it's very you need people like that around you at all times because you don't want it you what you don't want is you don't want a guest to come in and be like this is just like an like the Denver Post show or whatever it was because

No, we have improved it.

Our take on you don't want to be caught unawares. Yeah, you want to know. And this is the problem. This is why when you're in this business, you shouldn't fall behind too much because if you fall behind, then people can come in and if if you don't have if you don't have a like a bounce back in their face when they give you the poop chute argument,

they think you're a jumbo. Freakin jumbo can't be you can't have that as a joke.

You can't you can't. Alright, let me answer an actual freegan quite an existence. I know we're labeling we can't before before we get before Matt kicks us off the air. Why? Why are you in our studio today? What are you promoting?

I just wanted to hang out but it's a lie. But we are gonna have this event coming up on April 26. I just want to but if you're gonna give me the time, it's we're doing an agave. You took the time. I'm reclaiming this time. We're having a agape rare Agave tasting on April 26. At the agave or the liquid that they made from Agave spirits. It's called So You Think You know mezcal,

Jack does tourism.

I do. You I don't know how to quiz you. You know more than me.

I'll give you as is. What are we gonna give her? I'll give you this one. Whatever. Give her frequencies. Yeah. All right. Name em the agave variety. Most Popular I'm sure there's more than five but name the most popular right now in the bar world Agave variety that grows with a pina grows on a stock on a stock stock.

This isn't the one that's like on a mountain riding. Is it on a mountain? Oh, I don't I don't

think it's not the one that you're