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.

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This is Dave Arnold host of cooking issues on heritage Radio Network. I've been a part of the Hrn community for nine years, nine years. Each week I record my show in the Hrn studio made from two recycled shipping containers because I'm excited to bring you our listeners, the most important stories from the world of food are not really food more like you know, whatever Anastas and I happen to be doing at that moment, you know, technical issues, all of us here at HR and make food radio because we love it. This year Hrn is celebrating its 10th anniversary but we need your support to keep food radio going strong for the next decade. During the Asian community today by becoming a member go to heritage radio network.org/donate Right now you can even show some love for my show by selecting cooking issues in the designation drop down menu and if you hate me but loving this dasya still do that select cooking issues in the designation drop down menu thanks for listening to Hrn

Hello and welcome to cooking issues Steve Arnold your host of cooking issues coming to you live live on the heritage Radio Network every Tuesday from you know whenever from members which are in Bushwick. Glen joined as usual witness Stasi the hammer Lopez was not yet or Mike Hold on. Oh, she's walking behind me today.

That's so nice.

Oh my god. She's She's the queen of politeness today and what has happened? Nothing. Oh, we got Paul Adams from my What's your official title over there at the nowadays official

title is science research editor of

America's Test Kitchen. And cooks illustrated and Cook's Illustrated and related empires. Yes. Okay. We got cat from the network was up. Hello. So you have anything to tell us about the network while you're here? Are you just here to social media evangelize?

I'm doing social media and there's a special thing happening today. It's the beginning of our summer membership drive. So anyone who is a fan of cooking issues should support cooking issues and heritage radio network by becoming a member

is this going to be one of those things where somehow I only ever end up listening to NPR during their drive. And like people are going to be bombarded constantly as they listen to our podcasts about this.

Well, if we reach our goal, then we'll stop bombarding them if we reach

the goal and half the time you hear half the plugs is that my members get.

We have. This is actually very exciting. We have some brand new member gifts we've refreshed. The things you can get if you become a member. So we have we're gonna have limited edition T shirts that have this very like cool Illuminati pizza logo on them. We also have pins with the pizza Illuminati logo. We also have a fine and raw chocolate gift set that has like custom Hrn branding on it. And then the last new gift is a spice kit from burlap and barrel that are single origin spices, which is co founded by one of our hosts of why food

I've heard good things about them. I've never had their products. I really

liked them. I really like their Icelandic kelp. That's like, ground and it has like a safe, you know, ocean and mommy taste this ASEAN.

What are your thoughts on Iceland? I don't know. I've never been but I thought you were anti Iceland because you saw Bjork in dirty sneakers. And you were like, she's so rich. Why is she wearing dirty sneakers? Where did we see her at? One of us loves food salons? And you're like, she's so rich. What's within 30 speakers?

Takes a lot of money to look this for them.

Yeah. And, Matt, how you doing? We didn't call you out in the booth. I'm great.

I'm spending time with our first caller.

Ah, that's amazing. All right. Well, give me one second. Give me one. Okay, we'll take that we'll take the caller. But he will take the call first. And then I gotta announce we have like a thread that's going to be running through the a testing thread. So America's Test Kitchen Paul is going to be testing? Caller, you're on the air.

Hey, this is Devin, I had a question for you. Regarding automation in the bartending worlds. I'm seeing kind of more automation of parts of coffee shop operations, do you see the opportunity for stuff like that? For bars?

So you're referring to like, super, like the super automatic machines, like, for instance, the custom ones that Starbucks uses, or etc, etc, etc? Yeah, what

I've been noticing is kind of a move towards breaking down the components of the drink making process. So like automatic milk frothers at a very high level. And then volumetric dosing of both espresso and coffee grounds and things like that, instead of a one unit super automatic. Like, you know, Starbucks had that. Right.

I mean, look, I kind of hope not. I mean, the fact of the matter is, is that certain parts of bartending are extremely easy to automate extremely easy, right? I mean, obviously, that kind of stuff we like to do with a lot of pre prep and not not so easy, but it's easy to automate some of this stuff, but at a certain point, I just assumed drink at home. I mean, the question is, what are you trying to? What are you trying to do you know, with your with your drink, people at home, can't make a decent espresso, they just can't do it. Right. So and there's a certain number of actions that a barista is doing every single time, right to make it like it's, it's, you know, like they say, golf, it's like a game of golf. It's about repeatability, about being able to like repeat the same shot, or I guess bowling is more apt because bowling really is the same time every time you toss the bowling ball, you're tossing it at the same 10 pins. And so, you know, I guess espresso is more like golf because things change the humidity changes the beans change the roast change, but anyway, you're trying to achieve a specific thing every time. And so, you know, at least everyone has a reasonable goal with a drink. It's not the same people want their drinks different. It just you know, it's there's the banter. So could you make a machine that was like, and like shooting stuff into a glass, chilling it to an exact temperature and handing it to you without human intervention? Sure. And could that take a drink at like a really wretched club, you know, where the person like not only could care less about the drink could care less about you and kind of wishes you'd fall off the face of the earth just wants to tip and then wants you to die and have the next customer come up. But they have these on cruise ships already? Yeah. And how good are the drinks on cruise ships?

I don't go on cruises. So I don't know.

Well, at your bar day, if you have bottled cocktails in a machine, it would also be cool to walk up to the machine and the cocktail gets made by the machine to order right but we haven't banters with you

but we have Hello person. I tell you what, I hate machines that try to pretend like they're people. You know what I mean? Thank you your machine was thanking me mean nothing your machine. The corporation maybe thanks me, which is fine. But remember a bartenders making the drinks that go into into our machines. Could it be mass produced? Sure. I mean, like there's lots of mass produced products that are delicious. For instance, Coca Cola is you know, I drink Diet Coke, but Diet Coke delicious. You know what I mean? If you like diet sodas, pre made putting a bottle great. And the idea of a bar is that you're supposed to be able to order a wide variety of things. So most of the automation is coming down the line is like here are these three mixers. Here are these 10 spirits let me spray them into a cup and you know they have those machines that make make coffee could you do it? Sure. You know, is it going to replace a bartender in a real bar application? My again I hope not like you want that. It's like at what point are we drinking? At what point are you like just hard drinking alone? You know what I mean? Like if you're if you're walking up to a machine, like out of status, this is not my not my bag. You know what I mean?

I think a cocktail machine would be a fun novelty at a bar. But I don't see it replacing the human bartender.

I mean, what it's for is if you wanted to have an environment where you trusted no one to make the drinks, right? So you have complete lack of skill, which is true in a lot of coffee shops, complete lack of skill. And then you also have, you know, a limited menu and a lack of skill on the production side, I'm sure that this machine would do better than the average, Joe como. If

somebody wanted to put an automated bartender in that corner over there. I wouldn't say no.

I mean, but the thing is, is that it would need so much power, you'd need ice, constant supply of ice, constant supply of of liquids, rinse downs, all this other stuff, automated barback to

also would take up the entire shipping container. We can't even get Wi Fi here.

Strong. Yeah, you know, Anastasia always keeping it real. So I love you. Alright, so Well, Anastasia and I were in Los Angeles last week. We did an event at Harvard stone Aaron polskiej joint where you know, he viciously viciously underestimated how many drinks we needed. Right? And oh, he did not viciously underestimate the amount of drinks that we needed. Definitely did not. Definitely definitely did not hate Mr. Su do me a favor. Wait till we're done to airdrop because going over the front of what I need to read. And I can't can't read that stuff. You know? No, that's great. I have a picture of the stars who sent me a picture of Rebecca, The Boondock lawyer and an Applehead. But really, I just need my iPad to function as a as something I can read the information off of okay. Yeah. You know, that pair of shoes from Zappos you're ordering is real nice. This is the more pleasant me. I'm trying to be supportive. So we're in Harvard and stone. And someone I knew back from the French culinary days. Ivan makalah. He has a place so his family is of Japanese extraction via Peru where they picked up Peruvian like rotisserie chicken technologies, right. Then came to Los Angeles and settled in Koreatown. So he, I guess he like took over from his dad. They have a restaurant, boy la brasa you know, which is the Peruvian chicken Western in LA. Right. And so it is a Peruvian chicken joint in Korea Town run by a family of Japanese extraction. That's where that's kind of the like, classic kind of, I guess la mashup of what's going on. We didn't get to have his chicken or the next time I go out there and the Stasi we should we should stop by his chicken. Here's why I liked the guy. Two things one he brought us a president which is what why I'm talking about it now. To the guy makes all of his own rotisserie parts. So he's like custom fitting out all of his rotisserie and then I looked them up on the internet like they hands like chop all their own wood because they do woodfired on their on their chicken so I want to go check it out. But the the reason we're talking about it today is that he brought us at Harvard and stone and handed me a bunch of MRIs now you know MRA is right meal ready to eat. These are the military rations made by the Warnick Corporation now Warnick makes civilian rations right. But you cannot buy legally anyway. You cannot buy the military versions it says right on it. warfighter recommended warfighter tested warfighter approved and then it says Where does it say somewhere it says you cannot buy or sell this? Oh, US government property commercial resale is unlawful.

What is the difference between military rations and civilian rations?

Well, if you listen to the warranty company, they say there's not a big difference, but yet everyone wants to buy the military version, I guess because it's illegal to sell them right. So apparently they're difficult to source. I don't know where Ivan sourced this. I didn't ask

him. I wouldn't know where to get civilian rations either.

But when he hands This to me, he said this to me. He said Listen, listen, don't open the package till you get home he says these things because they contain a heater in them. Right? So you these are allowed on an airplane as long as they haven't been opened, but as soon as they've been opened, they're no longer allowed on on the airplane. So you know for those of you that don't know the Museum of food and drink has long been interested we haven't done an exhibition on it yet. But you know, I've personally been interested in military food for a long time some of the great advances in food technology think canning right are a result of needing to feed troops on you know, when they're far away when you don't necessarily have access to local produce. Also, you know, when you fight a war that's why in the old days when you fought a war you took all of the crops and cows and pigs and whatever and just ate them you just ate the land as you went you know what I mean? But these Mr. e's are these a lot lighter fuel as well. It's quite like it's quite light apparently is also completely self contained. So we're going to try to do this in a completely I haven't arrived lights do I have a nice liquid in there. No that you need. So it's everything but the liquid. This is menu number nine beef stew reglued the birth it really says that on the menu it says Raghu the birth MRA and we're going to open it up. I have a knife with me because of course I'm a breathing human. But it says that I don't need a knife to open it and indeed I don't. So it's in this tan pouch when it's opened up. Take a look here. Okay. Oh, it comes with it comes with a spork no spoon Sorry. Come on. Warnick step up your game give me a sport you're gonna need although a sport if you don't need it is inherently unsatisfied. Okay, honey mustard and onion pretzel nuggets. So apparently these are ready to eat right now while we're waiting to start so you want to crack open these honey mustard and onion pretzel nuggets see what else we got mystery magic. Oh jesus

nuggets all over the floor.

So it turns out and stasis shares something with my son DAX which is opens packages by like just like Mega rip their pretzel nuggets all over the floor hope you don't have too many mice problems in here Matt

this one fabric Daisy and not Yeah,

I mean I mean nugget. How are these guys? But you wait one of you try one because it's gonna make mouth noises you know everyone hates math. Chocolate Hazelnut cocoa beverage powder naturally and artificially flavor here's how you do it try that one

more time I'll open my mouth throat right

directions for use allow water just chemically purified to stand 30 minutes before adding to powder care pouch. Oh mouth noise that was Paul terrible mouth noises they're so rough people hate them out noises tear pouch at notch open zipper add six ounces of hot or cold water to fill line close zipper shake to mix consumed promptly within one hour or I guess all hell breaks loose. Okay, you make this or have Anastasia make it because you're on the you're on the on the social media machine. Ooh, what's this? Do not overfill. Oh, this is the heater. This is the ready to eat magnesium heater which we're going to learn to use in a second here. Okay, oh, this is the beef stew envelope. What's in an MRE oh it's got the all these nice beautiful i Paul you want to set up this it looks like one of the it looks like a larger version of a McDonald's apple pie thing right? And this is the actual that's the the envelope to hold it because it gets it gets hot. Right? Well this Stassi how's that? How's that smelling over there? How are the pretzel nuggets? We got blackberry jam. Why I don't know. Does any of this stuff go together peanut butter why I don't know. Not raisin mix that's clearly ready to eat and here's our packet with salt chewing gum to freshen your breath and tabasco sauce. All right. All right, I'm grooving on it and then Oh multigrain snack bread that's what the PB and J is for so you got multigrain snack? Well let's take a look at this that's not bread that's not bread that's like it's like a cracker on roids and see oh

it's snack bread. Okay, that's what they had in Lord of the Rings.

Imagine if Fig Newton Imagine if Fig Newton material without the fig part was just inflated to a thicker thing it has the exact texture of like a Fig Newton cookie Anastasia as a fan. Alright, so let's get this going here. Warning. vapors released contain hydrogen and flammable gas do not light a fire while you're doing it or I'm ripping sky open air using no no equipment other than just the water that I've recently chemically purified by passing it through my body. I'm kidding. Me. That'd be pouch. Now you put the beef pouch into the packet. Are you getting all this on? On Radio? Can you see this?

Now it's just like a small little envelope. That's a heating element.

Yeah, that's a heating element. Now watch. Give me the give me the water please. Ready? Oh, holy Steena. Wow. What was that? She wants to keep holding it in your hand rather than taking something that doesn't have a base and resting it up right. This is wine Santa's all over it. So what happened people was Miss dasya took something which is the equivalent of balancing a single piece of paper and rested it upright by a bunch of cables. That's what's happened. Right now I'm filling up this thing. This is water activated. So I got to fill it up to the fill line. See here. It's probably enough. Les Paul. Gotta get a heater all wet. Neat, neat, neat, neat, neat, neat, neat, neat, neat. Neat. Nice. All right now Supposedly, this is going to work now. Oh my god. Yeah, it's getting hot. Yeah, it's getting hot and it's filling up with gas. We have the sleeve they Oh jesus on a stick. And I'm not supposed to say that. Bursting I'm told that that's offensive thing to say. Okay. All right now it's got to be propped up. Can you prop this up against a rock? Oh my god. You can smell it right? That's the chocolate. No, no. Oh, smell that. It smells like you ever had one of those exploding cat. Oh, and vapors are coming out of it. You ever had one of those exploding cannons that uses that uses like on the settling reaction where it's got the you know I'm talking about the call bank site they use oh my god is going out of my head the name of the chemical that when you add water produces carbide. Yeah, and then you smell that? Smells like like kids. No, no, no. Like this. Like this propped up against a rock like that. The water has to completely cover the heater. Alright, now Paul is gonna hold that meter for 12 minutes. Well, it heats up. Well. Nastasia cleans the chocolate beverage off the ground. And I answer some further questions.

Oh, is there a chocolate beverage? Can

I have some? Well, you have to suck most of it off the floor. Let's pour it in the cup. Let's try it. Yeah, okay. Was a cup provided the cup was not provided you're supposed to able to drink it out of the pouch. Oh, Jesus. That one was not Anastasia. There's there is a Okay, let's try this. All right, Paul. This is the first taste of the

pouch looks difficult to drink out it.

Well, you're first of all, you're out in the field. Yeah, you just mix it in there and slug it down. This isn't meant this is not like but

it's got like a wide mouth. Why don't they make? Does it need to be premix

it should be called meal ready? They pleased whatsoever. No. You didn't shake it. That's the one had said to do roll the pay cat for this back in, roll the top over and then shake it such that you actually distribute the powder on the inside.

They actually spend several weeks of basic training just teaching you how to do a male remedy.

Yeah. Okay. All right. How's that warming up there, Paul?

Yeah, it's becoming uncomfortable to hold sweet. All right.

eight more minutes. You're

supposed to prop it up against the rock.

Is there a rock

in the Buddha statue

all right

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Joe writes in Joe equines writes in about his SodaStream I'm looking to stop paying for SodaStream refills, I'm hesitant to go full on and install the carbonation system in my plumbing to my plumbing because I rent in New York City. The smell of the MRE is so intense. Now you smell that? I love it. It smells like exploding stuff. Smells like my childhood where I would light everything on fire. Who else had that childhood? Is it just me? My brother? Yeah, was that Matt's brother. I also have zero plumbing knowledge and seems like that job might be above my paygrade. I wasn't thinking of attaching a co2 tank to my SodaStream with an adapter, but I keep my SodaStream under the sink for space reasons. And I feel like it'd be a pain to return to the sink to turn the valve open and closed on a tank every time I want soda which is usually multiple times a day. There are adapters online that allow you to refill SodaStream canisters directly with a tank, which seems like a good option. Although I don't know if there are any dangers there are or if it will really work it will I wanted to get your opinion on which of these options you think is best. And also ask where to get food grade co2, all the food grade co2 in the New York City area. Thanks as usual, Joe. Okay, so here's the thing. First of all, there's no such thing as a food. People are going to yell at me really badly, especially the sellers of food grade co2. There's no real difference between food grade co2 and any other grade of co2. The difference is the tank. So tanks that have impurities in them can put off flavors, like if there's oil or any sort of other impurities. So it's really all about the cleanliness of the tank. That's the important thing, right? And I have used tanks from welding shops for 20 years, roughly. And you know what but they make carbonated water they work. So what are the dangers if you want to fill a soda? First of all, if you want to fill a co2 tank, that couple of problems, I've done it many, many times, you don't want to overfill a tank, right? So you have to be able to, first of all, like, you should really get a filling like a filling rig, if you're going to fill it again and again. Because what you want to do is add some co2 to the tank, purge it and then fill it again, and then be able to vent off because you want to make sure that you don't have any air in because the air is going to ruin you, you have to keep the tanks frozen before you fill them. Such The co2 wants to stay in them. Otherwise, it's hard to get the co2 in. Also the tank you're filling from either you have to be comfortable turning it upside down to get the co2 to flow into it. Otherwise, what's going to happen, put it this way, if you take co2, you know, depending on the temperature, let's say it's 800 psi in your co2 cylinder, your big one, it's a liquid above it is gas, if you just then put a tank on it and say go, what's going to happen is is that it's going to fill with 800 psi of co2 gas, and then nothing else will happen. And because nothing else is happening, you're not filling it, you're having a very small amount of co2 will never fill. So if you chill, chill, chill it down. As the co2 gas hits it, it will condense turn to a liquid, and you will constantly fill it up until it is either the same temperature as the cylinder or it stops filling you also to really do this right, you want what's called a siphon co2 machine that has a siphon co2 tank that has a spigot running all the way to the bottom, such as the first thing it draws off is liquid, not gas, otherwise, you need to turn the tank upside down to have the liquid flow out of it, which she you know, whatever I mean, I'm not going to say I haven't done it because I have done it many times, but I'm not sure if it's safe, it probably is not. Secondly, if you overfill a tank, what happens is, the tanks are meant to have a certain amount of expansion room based on what percentage of what the pressure is of that at a particular temperature. So if you don't have enough expansion room in that tank, as soon as the temperature goes up, I mean even a little bit even up to like you know, 90 100 degrees Fahrenheit, you're gonna blow the overpressure valve when you blow the overpressure valve. It's spent and you have to redo it. It's also impressive, right? So you don't want to have that happen, because it doesn't just leak down to a safe procedure of pressure. It's like, I'm gonna dump all this co2 into your kitchen right now. And it's not, it's not what you would want to have happen. So I would not have it happen. Now also, if you're filling tanks and you don't get them hydro tested regularly, so like let's say you were going to go buy a paintball tank, which is what a lot of people do. Paintball tanks, small ones are so cheap that they don't hydro test them. If a tank becomes extremely old, it's no longer in spec, will it explode? Probably not. But there have been cases where old non hydro tank hydro tested tanks have exploded. And again, this is not a pretty situation you don't want to have it happen. So what I would do just to make your life easy, is I would get the adapters to fill the adapters to go from a soda stream to a paintball tank. And then I would get the you know biggest paintball tank that can fit into your Soda Stream in lieu of its internal tank. And then you can get those things refilled at Sporting Goods shops. And if you really want to there are people online who will sell you a tank that's already been cleaned out to make sure it doesn't have any oil and then that's a decent way to go. Of course the real way to do it is to get a 10 to 20 pound co2 tank 20 pounds, the most economical and stick it under your sink and do carbo caps instead of using the Sodastream technology but if you're wed to SodaStream and people who are wed to SodaStream they just can't get enough of the farting noise as that thing that tells you that it's carbonating and for some reason they love it and people who aren't used to the carbonator caps that the ones that I use they're like it's too hard to do it it's hot it takes about 10 minutes people 10 minutes and you're fine with the carbonator system but whatever

whatever it is to get used to it not 10 minutes to create a bottle of soda

yeah yes zero minutes to create a bottle of soda 10 minutes to get used to that technique as opposed to the Sodastream and it is super cheap and and people then you can carbonate cocktails then you can carbonate fruit juice you can carbonate anything you can read carbonate your wine you can post carve your your champagne if it goes too flat. I mean that's my recommendation. Oh by the way, I would while I was looking up co2 safety and again like I looked it up there have been there have been things where you know they've blown up and killed people but it's extremely rare Can you hydro test your own tank you can hydro test your own tank but it won't be certified it won't get a stamp because you are not certified to hydro testings but if you fill your tank with water use a hydraulic press with a user hydraulic you know cylinder with a very you know with a good gauge, stick your tank underwater and then pressurize it to a particular psi. You know you can hydro easily hydro test the point of hydro testing is is that pressurized water stores very very little energy so when a tank fails when it's got one water in it, it just goes. And water sprays out, it comes out right. And then immediately the pressure drops when you pressurize something with gas. This is why this is why the chicken gun the Stasi and are going to fire is so tremendously dangerous because when you store vast quantities of compressed gas, right, it's very compressible. So there's a lot of extra energy to release. This is why compressed gas. PVC, for instance, is rated for water and not for gas, specifically, because the rupture mechanism of POC PVC is brittle. And if there's gas in it, as opposed to liquids, when it does rupture, it goes all to hell and gone, like through your eyes, through your neck, through your face, you know what I mean? So it's like through your chest, chicken through the chicken, ooh, I don't have time to talk about nuclear war and calculators, but I got some good nuclear war calculator information coming up later for people who are interested in nuclear war calculation. Which, by the way, for people my age, nuclear war was the thing you thought about growing up, like when I was growing up nuclear, like every day, I would plan with compasses, like where I were in the fireball range. I was compared to New York City, which are playing well, if you're in New York City. So the real question is, is what kind of weapon is the person going to use against us? Right, so if they're using a suitcase style bomb in the ground burst in New York City, and they try to like make a point by doing it in a very like, like high building Canyon place. Turns out, no one has ever run those tests. So there might be some people doing computer modeling now have a ground burst of, you know, ground bursts of a small suitcase style weapon in a very densely built area. But most of the almost all of the tests are even built on the that are done. Were done on kind of 50 style like Levittown American, like widely spaced wood building villages with occasional concrete structures that were fabricated out in the desert or, you know, wartime experience from Hiroshima and Nagasaki, or airburst tests so there's, there's almost no real data on what would happen if someone's suitcase bombed us. When I was a kid. I wasn't worried about terrorism. I was worried about the Soviet Union throwing like, you know what nerves are. So it used to be that way back in the day missiles had one warhead on them, right. And then they went to this technology called MERV, where they would throw one missile up and then it was split into a bunch of warheads. And so they didn't need just one warhead landing on New York you were going to be sick circled in in multiple megaton rain, not kiloton Megaton range hydrogen bombs, in which case, Mr. Garcia, that long story, we live inside of the crater. So not a lot you can do. This survival plan is, you know, use your last 15 minutes wisely. You are going to take a boat if it's going to be something that you can get away from right. I look again, I wasn't gonna go into it. Yeah.

How did this come up? No.

It was just in Dave's brand. Yeah. No,

I mean, I was just okay. Yeah, I went through

speaking of the military. Yeah.

How much longer on the MRA? How much longer on the MRA?

I don't know. That's I don't know. Oh, is it still liquid is still hot?

It's still liquid and hot. Okay. Is it supposed to consume that?

It's not going to consume the liquid as far as I know it will blogs can still consume some it's making hydrogen gas. It's getting that from somewhere. Presumably, it's ripping the oxygens off oxidizing something in there. Probably the magnesium and then producing hydrogen gas which you know, that's why you're not supposed to put an open later. How's your beverage Paul?

The chocolate beverage is terrible.

Let me taste his top chocolate beverage. It's supposed to be nutritious. This is like ensure

Oh, that explains it.

It's just like, this would be good with milk. It's like quick and

water. It's like not enough quick and water.

Well, I'm sure there used to be more quick. Back before the initial spill happened. The

Stasi Did you spill the flavorful pearls?

The flavor went on. The ground smelled amazing.

I'm gonna say that taste fine. That tastes like quaint. Do you like strawberry cake or chocolate? Click?

I love strawberry quick. But I had a terrible allergic reaction to it when I was a toddler. No, I'm afraid of it.

By the way, very soon, people maybe as soon as Thursday, and we'll we'll live live do shit out. I'm gonna go through my cherry test where I see whether or not this eight months of weekly shots in the back of my arm have caused me to be no longer allergic to cherries. And then there is the test consistent eating cherries at a doctor's office. This way, like if I die, they can bring me back to life. You know epinephrine is the Narcan of allergic cherries. So they just like you sit there like you you collapse on the floor. Boom, they hit you with the epinephrine and then ship you off to a hospital. That sounds great. It's gonna be amazing.

Are you providing the cherries or does the doctor have

first Sherry I've had Paul in like, in like 16 years and you think I'm gonna let a doctor buy it.

They might have special pharmaceutical grade shirts. Well, if

you met me, you know I'm gonna buy the Best cherries that is possible to buy I'm gonna feel each one are the best terms that are oh my god ha. Like the difference between a crap cherry and a great cherry is like the difference between I don't know crap coffee and gray coffee even worse, like a bad cherry. It just has no flavor. It's just like a bag of water. You know, I'm talking about Yeah, but whereas like that Sherry where the skin is still taught, they're still texture to the flesh. And it's got a nice acidity and sweetness, you know, talking about it. And the feeling I'm not going to the doctor's office, because she'll get pissed. But the feeling of just pwned spitting those seeds out. If I can be that guy going down the highway again, like I was when I was young, at like, you know, 70 mile an hour Poom shooting seeds out on the side of my window. Oh my god, is there any better feeling really is? Oh my gosh,

Dave shot seeds across this whole country when he was younger. You know what?

I'm Davey. I'm Davey cherry thede, spitting them out the window. In fact, I told us I think before, like I used to live on the 20th floor of a garment district building. You know, when my wife and I had our first illegal loft, and the entire next leg section of the block, instead of had a building had a single storey loading dock. So we had a great view. The Stasi would have loved because it's on the west side. And she only likes living on the west side. But we used to spit our cherry seeds straight out the window, because what's it going to hit nothing, there's no one down there. That's a great feeling spitting cherry seeds out of a window in Manhattan without without actually damaging anyone. No cherry seeds grew and no cherry trees grew on the top of the loading dock to my to my chagrin. Anyway, that's to go back one more thing on the co2. So some people will try to say that the expensive co2 adapters are worth the money because they are quote unquote lead free. The vapor pressure of lead at the temperatures that we're talking about. And the small amount of lead that is required in free machining brass is like a rough order zero. So I would just say no liquid is ever touching it only co2 is touching it. So someone told me I'm wrong but a little bit of lead in a fitting that's never going to touch anything but gas and never gonna get hot. I'm gonna go ahead and say don't worry about it. What do you think, Paul? years after from what to what adapter from the brass adapter from the paintball tank to they Sodastream. Like some people are saying that they're adapter is worth the $50 instead of the $15 because it has lead free brass, most brass almost all brass back in the day had a small amount of lead put into it to make a much easier to machine. Which by the way, that stuff like marine brass, it's super easy to machine a dream on a lathe. But, you know, I just don't think that there's going to be any cross contamination because all it's touching it as a gas at low temperature in the vapor pressure of lead, which it's not even 100% lead, it's a little bit of lead in the brass topic machine zero, so you're not going to really get any cross contamination. The reason you're paying $50 to the other one is that that person is probably a human. They're making a small number of them. They're not a large corporation. So if you want to support them for having the idea, I would do it for that reason enough for the lead. We're ready to eat the sucker. We can try. Alright, while you're doing that, Matt writes in about the vermicular which sounds kind of gross vermicular it sounds like vermiculite or vermicelli. Like worms, right?

Sounds deliciously like worms. What's gross about worms?

Okay, are you one of those were meters. Paul, I bet you're one of those worm eaters. How How does? How does that uncomfortably hot?

uncomfortably hot. Yeah.

Nice. That's my favorite kind of let me see. Let me see. I'm trying to judge now. Paul's temperature. That's that's warm. And by the way, the meal is, as they say, ready to eat meaning you don't have to heat it. It's safe to eat without we're going to pour this into a cup or you want to eat it out of the pouch. We've had extremely bad luck eating things out of the pouch. Do you want to try it? Yes. All right. I'm not going to tear it. I'm going to cut it with a knife. Like, is that am I really my No. Terra? Terra, okay, Anastasia. If I tear this and it pours beef Ragu all of my lap Anastasia that will be the best day of Anastasios life even better than the day Peter walked in on me in the toilet right all right, I got a small opening in the top of this meal ready to burn my crotch? Anastasia I'm not I'm now I'm going to use the I'm going to use scissors mat No, I don't need scissors. I got a knife but the Stasi just wanted me to use no tools. Oh, all right. Ready? Give me spoon here where it's usually included. Alright, we'll use we won't use include spoon because we have to unwrap it heavy a spoon. Does that smell like? Smells like delicious like Dinty Moore smells identi more you familiar with the more hungry people talk well eat this describing stuff here.

does not smell great.

Hey, what's up Do you give it a thumbs up? I

don't want any Paul is gonna try this dude.

Why don't you try it tastes like freaking can be smooth. I'm gonna say

this isn't gonna be great on social media.

I'm gonna say this is good.

I want to say that I've put the unboxing video of the MRE on our IG TV so people can go watch it there. They want the full effect

so Anastasia now is realizing that and I'll tell you something Warren it Corporation. God bless you. You're not afraid of salt. That is a that is a salt. It's good. It is a salted beef stew. I'm gonna give this one cooking issues approval. That is like you know that tastes like a decent canned beef soup. Not Grimsley.

It's, it's very well thickened.

It's very sort of it's assaulting Matt Matt's trying it he came out of the booth into the shipping container to try it

Don't you think that my assault ration for the day?

I'm for it. The only person who hasn't tried it is cat because she's a secret vegetarian. They make they make vegetarian versions. This by the way. For those who are interesting. I didn't bring chicken with fed I brought beef stew. I thought that it would be more polarizing.