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 brought to you by cart driver Denver's home for woodfired pizzas, fresh oysters, seasonal market plates, cocktails and conversation.

Hey, this is Hannah Fortin. I'm the Program Manager here at Heritage Radio Network. This year, we're celebrating HRMC 10th anniversary and I want to thank all of our listeners and members for being a part of an incredible year of food radio. We never would have made it this far without all of you. So Hrn is now in its summer fun drive. And this is when we turn to you and ask that you make a donation to help ensure a bright future for food radio. Whether you listen to one show or 20 There's a reason why you keep tuning in week after week. All of our content is powered by aid small nonprofit and we rely on your generosity to keep going help us keep broadcasting the most thought provoking entertaining and educational conversations happening in the world of food and beverage. So become a member today. To celebrate our 10th anniversary we have some brand new member gifts available online so I encourage you to snag your new favorite pizza themed t shirt or enamel pin today and show the world how much you love HRM go to heritage radio network.org/donate You can snag your 10th anniversary member swag and thank you

cookies is coming to you on the heritage Radio Network every Tuesday. I don't know 12 is Shana. Roberta's pizzeria in Bushwick. Brooklyn. Join as usual, Anastasia hammer Lopez, how're you doing? We got Matt in the booth. How you doing? I'm doing fantastic and we got semi regular special guest Jack Schramm jack that What are you the nail the nail the nail head bartender at existing conditions. How're you doing? Jack?

I'm doing well. Thank you, Dave, how are you?

I'm doing all right. So Jack may or may not chime in early in the program. But I have him doing some. I haven't doing some work for our classics in the field segment which I may do earlier because this may go along the Stasi is enjoying manipulating the headphones right into the microphone. That is not mouth noises people so you need not be disgusted. That's just Anastasia manipulating her earpiece is for no reason.

When WHEN DO WE downgrade Jack from special guests to just guest Wow. Whoa. I mean, you've been around a bunch.

I said semi-regular. All right.

I maintain special status. Thank you,

man. I'm just saying I get used to it. I've gotten used to it. Is that

is that lack of familiarity breeds contempt. Another situation the ladder Come on. Wow. So So Booker my son Booker who doesn't listen so I can say what I like you know, he's he's well known for doing the Shut up dad, which is now my ringtone. If Booker calls me you'll hear it. It was shut up dad listener very nicely made me that ringtone when he was on the air doing it, but he, you know, he has when he was younger, he wanted to hang out with this person, but he had heard the phrase. What is it called? What makes the heart grow? Absence makes the heart grow fonder. So he thought, the less often he spoke to this person, the more they would like him his girlfriend? Well, yeah, girlfriend dish. Yeah, it seems like he's like, I'm not going to talk to him for like two weeks absence makes the heart grow fonder, right. I'm like Booker doesn't work that way. Doesn't work that way. That's not what that means. But the reverse of that familiarity breeds contempt is in fact, what that means sometimes

true. Yeah. All right. All right. All right. I got something.

Well, not yet. But you got something to talk about not the book to talk about the book. I'll stab you.

Okay, then I will save my book thing. Yeah, get the posted this.

So people the way to do this, by the way, if you ever have to do something like this, and you're too disorganized to actually write things out, ie you're like me, what you do, and this is if you come on this show, if you're a writer of a book, and you come on this show, please let me have the book a week ahead of time so that I can make sure I read it because I don't have books. I don't have people on with books. I don't read, write. What I typically do then is I just take a crap ton of post it notes. And I write notes to myself and post it to the book. So it doesn't ruin the book. And then I go through the post it notes the fast way to find things on the on the radio call in your questions to 718-497-2128. That's 718-497-2128. So last week, on Tuesday, Anastasia and I were not here because the Stasi and I were in Detroit. And I will say and take note of this people they asked, I was a judge of a cocktail contest, but also Anastasia was a judge of a cocktail contest. Excellent cocktail contest. Judge. Excellent cocktail contest. Yes. Right, Anastasia? Yeah, she's shaking her head. Yes.

Much to the surprise and delight of all of us.

Yeah. Yeah. And I also have to say, had a had a good time in Detroit. And I will say this, in Detroit, for those of you that don't have never been to Detroit or don't know anything about that part of the United States, for some reason, which is actually known, but makes no sense. It makes his little sense as the fact that I call liquor and fruit blended together and spun out in a centrifuge Giustino for about the same level of sense. They call hotdogs in Detroit counties. Right? Because the story goes that there was there was a group of Greek immigrants who came to Detroit via New York and they were like, this is like early, early, early 1900s. And they were like, they were like, what they sell hotdogs in Coney Island. So when I get they don't talk like this because they were a Greek and be you know, like, hey, they call them Coney Island. Coney Island has hot dogs. When they made it to Detroit, they started calling them colonies. And I have to say Detroit people. Please if you visit New York City, do not go to Coney Island to have a hot dog you will be sorely sorely disappointed. Now this is not an insult. I don't want to hear anything. This is not an insult to Nathan's hot dogs. Nathan's hot dogs are fine, standard hot dogs, but the Coneys as they call them in Detroit are freakin awesome. They have what vorst aficionados would refer to as SNAP now I am extremely pro snap in a sausage and you very very very very rarely if ever these days get a hot dog aka Frankfurter with some real explosive snap on that sucker Jackie like snap Oh, you got to have snap that snap but Nathan's doesn't have snap if you hand me a casteless hot dog we're done. Wow case like cases hot dog Have you ever seen the videos which I highly recommend watching of the fake casings being stripped off of case Lee Frank cases Frank for this? It is disturbing and mesmerizing at the same time. I've spoken on the air before about the the armor factory rancidity problem right? Probably. Probably. You're like I don't know. So interesting story. I think I've said this before Matt have I said this before? Not not

with me in the booth. So I want to hear it.

Alright. So hotdogs aka frankfurters are a subset of I can't believe I haven't told the story whatever are a subset of emulsified sausages where you you make a batter right how to tell the story you make a batter out of it. Then the batter is pumped into used to be pumped into casings when snap comes and cooked off. So now they they often strip off the casings that are used to make the remake case those hot dogs. So I believe it was in fact I know it was armor had a giant plant that was making hotdogs and everyone loved these hotdogs. They redesigned the plant. And nobody liked the hotdogs anymore, they were no good. And what they discovered, then they afraid who they hired, they hired someone famous to come in and do an analysis of the plant, and try to figure out everything that was different in the new plant versus the old plan. By the way, this is good instruction for any of you out there that one are doing food on a on a commercial scale, or B need to scale a process from one scale to another, or C need to change where you're cooking. Because a lot of these kinds of commercial, industrial, even home processes are very finely tuned to the equipment involved. So what they discovered was, all of the processes were exactly identical. Except for in the old plant, there was a guy whose job it was to wheel the giant carts full of emulsified meat batter, from the place where the emulsified meat batter was made to where it was pumped into the casings. And what happened was, is that during that transit time, it took so long, I don't know whether the guy was lazy. I don't know whether the guy was I don't know whether it was a long way to go. I have no idea. But there was a good bit of kind of fermentation and other kinds of oxidative processes going on between the making of the batter and the pumping into the casings. And in the new factory, they no longer had that step. So it went right from making the batter into the casings, and nobody liked them anymore, because they didn't have that funk from the from the slight whatever it was fermentation rancidity whatever's going on. And so they had to engineer into the process. That waitstaff to let the sausage goes slightly off before they pumped it into the casings. And this is another version of one person's rancidity is another person's delicious and you can go search because I know I've talked about Reese's Peanut Butter Cups before. Anyway. How the hell don't even get on that Detroit. Detroit has amazingly good. Coney slash hot dogs with good snap. I will say this though, I said to the person, I said to the person. Give me this, by the way, Anastasia, how legitimate to those people look, with the white t shirt that the hot dog slash corny people looked like this store opened in like it's called Lafayette was the place we went. And it opened in like 1913 or 1911 or something like this 2014. And these people looked like they had been frozen in time sometime in the 50s. Like with the two tight white t shirt, the paper hat, like the kind of the awesome voice, the look of I make hotdogs all day long. All I do is hot dogs all day long. They give you this look, they have a look in their eye. Like it's like they don't even really see you they see straight through you to the billion other customers they've given hotdogs to before. You're just like, you're just like, in other words, like the hot dog is a constant. It's like a Zen of hot dogness where it's just like, there is no actual interaction anymore. It's just, it's just you space time continuum. And the dog

I think they're just immediately assigning a number to your human form, which is two hot dogs. Yeah, for me, like I was gonna do. Right one for

right. But like another is like, I don't even think that they live in time. I think that they are suspended in space time a dog dimension. Yeah. And like the hot dogs somehow there's a flux in and out of hot dogs and people, but it's all kind of just agglomerated because they have this look in their eye, faint smile on their face. They're not like super happy, just a faint smile of like, this is how life works. Dogs. Anyway, the one mistake I made was I said, I said how do you how do you have them? And they put that they put chili on them and I wish they hadn't had the chili. The chili was good. I wish I'd had one chili dog. And I wish the other ones had just been sauerkraut and and mustard so you can experience but I could experience the BOTH Yeah, that was the one but also we were at the lady of the house talking about the winning cocktail. Why don't you talk about the winning cocktail? Well, it's surprising that yeah, you're you're you're a judge here completely authorized to stop to talk about the hotdogs being the cocktail. And maybe if you're talking into the microphone, you'll stop shaking the microphone table with your foot. I have slapped the Stasi in the leg about 30 times this show alone for hitting the microphone so hard with their feet that they wobble millimeters.

I haven't heard a thing No, no.

You gotta slap harder Dave are the bikes won't pick it up. I'm trying to be you know, trying to be supportive. Anyway, let's talk about the facts and stats here. First of all, talking about what the competition was chef's making cocktails and the microphones here. chefs making cocktails. Well, you want to be a little more kind of a few savor demonstrative what's going on Detroit. chef's making cocktails. Okay, normally in a cocktail context, you have bartenders make Jack, you want to explain a cocktail console. Usually,

cocktail contests is a bunch of bartenders that make a lot of drinks a lot of the time making drinks,

right. And this was the twist was it wasn't going to be kind of one of these cutthroat cocktail contests between bartenders, which are a lot about show, what percentage of a cocktail contest Jack is about the drink.

Is there a number less than zero? Yeah, right?

Well, a lot of it is a who needs to win for whatever reason whether they think they can sell the drink, depending on the contest, and then how good your tap dance is, and how well that tap dance fits into whatever they're trying to push.

And not to say that those things aren't important also, for you know, the various marketers who run these cocktail contests, everybody's got everybody's got to eat.

Everybody got to eat, which by the way, it's going to come across in the in the in the book review today. Oh, yeah. But this contest was a little bit different. And he was supposed to be kind of more lighthearted and friendly, because, you know, chefs were invited to the cocktails now, I don't know why it'd be more lighthearted, friendly. Oh, I know. Chefs don't respect cocktails. That's why burn actually. It used to be shifted in a respect cocktails, I think chefs are more and more respecting cocktails as the years go on. I think they realize that it's a it is that there are people in the cocktail world that spend just as much time thinking about cocktails, as you know. They think about other things anyways, so and it was for charity. So you, you know you the chef's came in, they made their cocktails, and then they did charity, and we ended up voting for a melon cocktail, which you know, Jack, I would not like but it was a well made cocktail. If you are a chef, and by the way, it was chef came from lady of the house. Who was the person former SCI grad? Yeah, she it was her idea. She set it up. I think we're going to try to do one in New York. What do you think Jack? Chef's making cocktails for charity at existing conditions? What do you think? Yeah, I think we're gonna try to do it in New York. Sounds great. It's gonna be fun, right? Yeah. Yeah. So here's a word to

kind of, oh, I can't wait to clown on these people, especially if I know them. Oh, well, delicious. Alright.

Look, the chef's were in general are very good at coming up with kind of flavor combinations as they you think they would be? Yeah, it's their job. Yeah. But here's what they are not good at. They had to make for drinks for the judges, right? First of all, chefs are terrible at Wash lines. They don't understand the idea of a wash line. So for the wash line

on a plate.

Yeah, although they do understand if I give you the giant piece of short rib, and the Stasi, the tiny piece of short rib that Nastasia is going to get bent.

Yeah, that's an eight on short rip.

So like, here's the deal. So a wash line for those of you that never had to kind of think about bar service is where the cocktail hits in a glass. And if you serve me a very short pour, and you serve jack, a very long pour. One part of me says wise because he can consume more liquor than I can at this point in my life. Another part of me says a, I'm paying the same amount as this Jumoke ie zero at the contest, but a I'm paying the same amount. Give me the same amount of drink. So one there weren't focused on wash lines. Two, they hadn't practiced making for drinks. None of them had practice making for drinks. So almost no one had the two handed like quadruple shake down. So they were almost all under shook. Because no one had told them that shaking is actually doing so it's not a it's not flair. So Jack is a to my chagrin loves a little bit of bar flair at the bar. So good. The man cannot lift a bottle without spinning and it's just not in his nature. If there's a cap on the bottle bottle going to be spun yo. Oh, yeah. And like, and the thing is, is that I think people who don't do this for a living perceive all of this stuff as just flare.

Oh, it's just tom foolery back there.

Yeah. Shaking your drinks,

stirring your drinks. We had a

couple of very, very lucky misses. Because when you're okay, so when you're shaking a drink, you take the two tins 110 fits inside of the other, you hit it, and then you form a vacuum seal and you shake it. But as we all know, you could get a leaky well, we don't all know. As some of you know, you could get a leaky 10 set. And if you have a leaky 10 set, there will be no seal. And then if you're just holding the big 10 and you shake it, the little tin can shoot off the back and stuff could go everywhere. So I saw a couple I saw a couple know locked down with the finger shakes Jack no explosion Sal. Wow. Saw a couple towards the guest shakes. Yes. Which are hilarious when they go wrong, but no mishaps, no mishaps. And I thought the flavors are very good. Very good. What are you talking about the one you didn't like? No, I'm not gonna call on it. No. This dassia I don't know. The Stasi has never been on the training on any of our any of our trainings, I guess because and even if she was she wouldn't be paying attention. But it never talked negative about another chef or bartender. Nobody listens to this show Dave, just tell her no, You never do you never do. It's a rule we have you don't do it. It's hard enough in this industry to make a freakin living. Why would you take anyone down? Right now, I will take down sir, there's like a couple of people that are on my list where I will take them down in public where I will say bad things about them in public. But it's a very, very, very short list. And none of them are chefs or bartenders. So anyway, I like to try to go back Oh, talk about the bar we went to that we enjoyed the smell bar. Yeah, we motto is that perfumery, I forget what they call the I don't remember the bar when they opened it up. But it's interesting idea that a perfume shop in, in Detroit, and it's in a basement, and they spent crazy amount of energy outfitting this, and it turns into a bar. But it converts in the way that a Murphy bed or the way that a motorhome converts from like, driving or eating to sleeping. So like when they turn it from a perfume shop into a bar, like all the tables flipped down out of nowhere. And all of a sudden they have all these seats, and it's in the basement. And all of the lamps are custom stained glass lamps that represent aroma molecules. And then there's like Morse code talking about aroma and flavor in the bar was the quote, do you remember I don't remember. Okay. Anyway, amazing place, husband, wife team run it. And so what they do is they sell perfumes during the day. And then at night, they have drinks that are all based on not using the perfume, which although we'll get to that later not using the perfume but based on the aromas that they make in their perfumery business. And so they'll they'll basically they'll spray either on the base of the glass or on the napkin, or sometimes on a tester strip, the and they and they have a non out for each one too. So they do a non out pair and an alcoholic pair. And you have the scent and the and the drink at the same time. And I thought it was kind of a I thought it was a great place. I had a great time. And they said that well, you know, it's very hard to get someone to show up at your perfume shop and spend an hour like thinking about the different scents and aromas that you make. It's just kind of the kind of end and the kind of out so the bar came to it because they were like, well, if someone's sitting down and having a couple of drinks, I can get them to think about the aromas for a couple of hours. So all in all, I have to say a lot of cool and interesting stuff happening in Detroit. You have anything else to report about Detroit? Anything about Motown? Oh, Stevie Wonder's favorite candy again. Oh my god. So we go to Motown. I'm gonna get in some big trouble here. This is something I probably shouldn't bring this up. I'm not going to bring it up the glove. Well, let's just say that in Detroit. It's still cool to be very pro Michael Jackson. Apparently none of them have seen the recent video. I'll just leave it at that. So like it, they're still at the Motown Museum, very pro Michael Jackson. And they started they have a glove there. One of his gloves. And the tour guide, who was very How shall we say? Bouncy, bouncy. Anyone who has shorter stature she called a shorty? doowop. And he shorted do I'm sure he do. And we're like, whoa, you need to chill out. It's hot as hell in here. You must chill out. You know what I mean? But like, so like, right around the stars? Yeah. Yeah.

Gave a shorter duel.

Now as a medium duo. Yeah, like, like, aggressively bouncy. And she shows us Michael Jackson's glove. And she's like, there's still DNA in that glove and the Stasi. And I immediately think his conversations going a different way. We think it's going a different way. And she goes, so maybe we can clone him again and have another Michael Jackson. And it's not Sara, like, that's not what we thought you were gonna say. That's definitely not where we thought this is going. Yeah. Anyway, so and we saw the your the best part about it honestly, is you see the studio where so many amazing songs were were recorded, all the way up through I think they moved. They moved out of that recording studio, somewhere between 68 and 72 when they move to LA, but just hundreds and hundreds of hundreds of amazing songs recorded in this studio, which is really it's the tiny little studio. They have the drum kit that Marvin Gaye played, and they have the vibes that Stevie Wonder play, and the microphone cords are still hanging from the ceiling. Amazing. As a crappy little studio, I mean compared to modern stuff, but it just goes to show. It's not crappy. We don't mean just goes to show you know, all this amazing stuff. physical place so here's the good story in the food related story was coming out. So you know Miss effusive tour guide was saying so Barry Gordy put a candy machine in and told the candy guy when you refill it you can refill it in any order you want but just make sure that slot four is Baby Ruth always put always put Baby Ruth in slot four and she goes the reason and she pantomimes is how nutty she was she pantomimes a blind person using the candy machine. And she's like, because little Stevie Wonder would come out put in his 10 cents and then she pantomimes him slapping the knobs and counting in order. pose number four because Stevie Wonder save a candy Baby Ruth. second favorite candy Twizzlers? So if you ever get to meet Stevie Wonder, Baby Ruth and Twizzlers at least when he was a young boy favorite video game Atari. That's not a true story. There is a Stevie Wonder Atari 2600 advertisement on which is amazing. And my other Stevie Wonder story which I don't have a right to tell you. Is it Anastasia knows for a fact that when you get Stevie Wonder on the phone, he likes to flap his mouth. Right? Yes. Yeah. Yeah. Stevie Wonder flapping his jaw. All right. So Ken Ingber wrote in an essay about French service, the ken I enjoyed reading, it is too long to read on the air. If you want me to read people, your thing on the air, you have to keep it relatively short. But the short of it is is that he disagrees with this dasya liking French service. He prefers restaurants that are run by French people in non French environments where they have a more relaxed service environment. And he talks crap about a restaurant which is another reason I can't read it. He talks crap about a restaurant where I know some of the people that work there.

Which restaurants he will tell you

Don't you wish you knew has the same exact voice I'm gonna use for the segment we're going to do in a minute. We put my glasses on so I can read this question. My eyes just get worse and worse. Okay. Hello, everyone in the studio. Are there are essential oils safe to use on cocktail garnishes to add fragrance? If properly diluted? The Stasi, can you stop spilling coffee everywhere? Sorry, it's your coffee. What coffee? Are you drinking this? dassia? I don't know. Well, Jack, when you got her the coffee? What was the what was the order?

Okay, so this is he likes the worst possible coffee that you can imagine,

specifically, in the same way that my grandpa could blind taste the worst wine in the world. So

I attempted to she likes whole milk and some sugar. It's like a specific ratio that I've managed to I think dial in at this point. But this place only had skim and cream. So I had to do a delicate ratio. Oh, my God.

Delicate ratio was not my band's name in high school. Nor was it my nickname. There's nothing about me that is delicate ratio. All right. So, but it's well known that she likes bad call.

Oh, yeah. worse possible. Especially if its affiliated with the band.

Check out this. Check this out. Nastasia Lopez and I are in a diner, by the way wasn't even that diner. The clique in Detroit. And they had the we had like, like huge piles of fried cinnamon rolls. And with like goopy frosting on good these things called skillets. But Anastasia says, in the Midwest, no one gives you milk. So she said to the waiter at nine times. Milk, milk, milk, milk, milk, milk, milk, milk, milk, for the coffee. And then I'm like Miss Darcy, what are you talking about? She's like, in the Midwest. They only give you these creamer things. It was like, because of what like they have creamers on the coast too. It was just he has this weird idea about to make sure. And then she spilled the milk all over me. She punched the milk pitcher into me. All over me. I was like something I don't care about is again causing me problems. All right,

interesting pilgrimage. If you're in Southern California, the worst coffee of all time that I think could possibly exist like it was it must have just been like old tea and darker brown food color. I don't know how they did it. But they made it. What was juniper? Do you remember the name of the diner here little diner? bilayer it's a it's a super cute, really lovely diner really close to the airport.

How stale was they don't get coffee on my book, please is extremely valuable. It wasn't that bad.

It was no, it was well she loved it. It was oh it was perfect. It was exactly what we needed in the front of that van.

What year was that coffee?

Probably like 84. Yay. Maybe so

what this Dieter does is they buy the pre Ground like, you know big number and open it and let it breathe for a while. For a couple years. Yeah. And then they they make it was cheaper because we bought an open case. Yeah, exactly. Yeah, yeah. You don't like monsooned Coffee D Jack.

It's not my favorite. It's not what I would drink. I don't think that

people drink a lot of monsooned coffee I feel that was the thing like 10 years ago. Are you familiar with monsoon coffee? What is this so monsoon coffee what happens is is the the beans in their green state are left in bags and then you know kept over like a wet season in like store houses and they swell and turn kind of yellow. And then you roast those and then they have different kind of a lot of people are like, yeah, it's the note of spoilage from the bags. But some people like Munson coffee. I don't mind I mean, it's interesting. It's different anyway. Pans coffee shop. I haven't seen a lot of monsoon coffee recently. Anyway, the food looked great at this diner didn't eat the food. We were picking we're picking you up. How did that work out?

Great. It worked out exactly how we wanted it to

here's the thing you ever watched the TV show from the 70s the banana splits. Yeah, yeah. Na na na na na na na na gonna anyway, so like, they're all in these buggies kind of driving around. Right? And so again, that was jacking and stopping trying to pick me up at the airport, because they would just go in any other lane other than where I was to pick me up. And so like, I was just singing like the banana the banana, you know, you know bananas with song. And like watching them like kind of just keep tooling around the airport in their, in their Westphalia. Man minivan. Alright, are essential oils safe to use as cocktail garnishes to add fragrance if properly diluted? Are there any safety procedures I should be following? And what's the reliable source of information about the culinary uses of these extracts? Because I would like to start using aromatic oils on cocktail garnishes. I thought this would be straightforward, because in my mind, these are just extracts of oils you eat all the time. Unfortunately, it seems that the alternative medicine in quotes community has saturated the internet with so many claims on this topic that I can't find a source I trust. There are two major categories of claims one essential oils can be used in place of medicine. I don't care about these claims because I use real medicine. Listen, don't be judgmental. Although I agree. That being said, it'd be interesting to know what research has been done on the topic and two essential oils can be harmful we use in food. This is concerning to me. The sites claim that these come from don't seem reliable. There are no reliable sites published by unless you see a reference. If you want to spend a really crappy day of your life, go look at health claims for for anything for anything. It like they're so disconnected, just dip your toes in the Dr. Mercola waters of garbage health information on the internet, we should just you know, like if I would one day do an entire show just devoted to making fun of and debunking crazy but health claims on the internet that have no basis in reality. Except you could do it for about 36 hours in a row and not make a dent in the vast quantity of garbage information there is there on the internet. And that's not like, I'm not talking about things that I have opinions about. I'm just talking about logical inconsistencies and clearly misrepresented, quote unquote, facts that are put out there. But that said, I will say this. Oh, the one that you bring up is pretty dramatic claims like celery seed oil causing miscarriages etc, etc. Here's the thing, as is well known, and Harold McGee talks about a lot and a lot of people talk about a lot. A lot of the weird things in plants are extremely toxic in high quantities in high concentrations. So a lot of things that we take as flavor components, like like the flavor of mint is put there. So the bugs don't eat the mint, right? It's toxic to bugs in like large quantity. So because above presumably is gonna use meant as 100% of its daily diet. It's getting a lot of that kind of carvone molecule that you're getting in rather small quantities. And as a test of how what it's like to be a bug. I encourage you to do this by 100% Only do this if you're really kind of a freak show like I am by pure meant oil. Put some on a spoon and then put it in your mouth. Then you will know what it's like to be a bug eating men in terms of concentrations it is shall we say? Unpleasant. Oh that came out of a business idea. No,

you have two callers on the air too. So are not on the air obviously but yeah

Okay so get this fireworks okay fireworks that are when you shoot off fireworks plastic crap is everywhere and little paper stuff and it does it doesn't go anywhere in you have to clean up I know this because I was cleaning this up in the house I moved out of yesterday so it's like paper everywhere so get this Pyro degradable is the business Pyro degradable and listen to this so Jen is like Jen who is you know my wife is biased against people who shoot fireworks because she's not a fireworks person she she's like, I don't really know she doesn't talk like that. I really know that the demographic that shoots fireworks is that is the demographic that cares about the Earth. I was like listen, here's what you do you lobby to make it the law so that you have to shoot pirate degradable stuff. So first thing you do is you create pirate degradable, the company in the trademark and then you lobby for it to be the law that all the fireworks sold have to be pirate degradable boom.

So it just burned to nothing. Well, so

it decomposes within like two weeks of like being out in the rain in the wet and stuff like this. Right? No plastic particles everywhere biodegradable dyes.

Do you think that you'll have problems with safety of like the tubes like the fireworks? aparat

I don't know if you know this, the internet is a series of tubes. That's true. That's a fact. Yeah, well, maybe the tubes take a little longer to degrade. Yeah, but that's also the tubes aren't like the tubes aren't littered all over your lawn. You can take your tubes up, reused. Okay, reuse the to Jack. Up. PS don't reuse the tubes. Don't Don't reuse. Listen, listen, listen. If you're buying reloadable mortars, there are very specific to requirements for reusing the tubes. Please don't reuse the thin cardboard tubes sell them our dream. Let me get rid of what we're gonna do. Mr. C and I have decided a new kind of rich not necessarily helicopter rich helicopter which means that you can take a helicopter wherever you want. So you don't have to deal with traffic. We don't want to be helicopter rich. We want to be well, it's not the goal. The goal is to be Grucci rich where we can hire the group cheese that the fireworks valley the group cheese to make a fireworks display for us and then we can stand right next to faces no smiley faces. That's just garbage. Smiley face, smiley face and a fireworks demonstration. It's just a trick. It was good the first time I saw it 10 years ago, I never need to see one again. Never need to see it again. Not a good firework anyway. Also the Stasi in Detroit splits their fireworks money with Canada Believe it or not, so they don't do it on Fourth of July because Canada Day is close to the Fourth of July but not exactly the Fourth of July Canada. So like Detroit sets it off in between Canada and the US in the water and they split the money with candidates so it's not on the Fourth of July so we also saw their fireworks

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Caller you're on the air. So you've

you've talked about your cowboy grill in the past. Yeah, love it. Okay, yeah, so I think I have the same one. It's like a big fire spread with a grill on top.

Yeah. Have you ruined the great yet? Yes. Yeah, that means you're doing it right.

Yeah, so So on that? What would you do to it to crank out a whole bunch of pizzas?

So I mean, I mean, for like a pizza, right? Like the only way I've seen people do actual grilled pizza, unlike the a grill pizza is to have a they put a stone on, then you can pour set the dough on the stone, and then you and then you top it and put it on. But the problem is, is that the way that I use the cowboy grill you could do the cowboy grill is large enough so that you could just have the heat on the one side build some sort of dome to go over it and then dome it over. But I think you're probably much better off just getting one of these dedicated small pizza ovens like Kenji keeps pushing that I've never used them. I've always wanted want to no longer have an outdoor space because I no longer have a place where I have an outdoor space, but I've always wanted to use it you could get it done. But getting the top and bottom to be perfectly in sync on a cowboy grill. I mean the good news like I say cowboy grow big enough to get a temperature gradient but that means that you have to create the other side so hot that the radiant off the dome was By the way doesn't exist because your cowboy grill didn't come with the dome is enough to get the pizza cooked on the other side. That makes sense.

Yeah, no, my question was gonna be like, what materials you use to build a dome? But if that sounds ridiculous, it's ridiculous. Well, I mean,

I mean, it's really big. I don't think anyone like the biggest spit spawn tops for like, a walk, like are not big enough. I mean, you could find a you don't you could do. Go to a hotel supply place and measure your grill. And they make stainless steel bowls big enough for this. Yeah, that's where I was. I walked in. I remember I did a thing at Denver, and I had to work in a giant hotel giant hotel, and their smallest bowl was enough to toss several small children in. So like, and then just drill a hole through that and put a heatproof handle on it. And then your, your, as we say, GTG.

All you need for a loop doesn't need more insulation or anything like that. Nah,

nah. But if you want it to be reflected, we think about it. Like when you buy a lid for a walk, it's like spun aluminum, like you want it to be relatively reflective because you want it to reflect this stuff back down. But I mean, you're not, you're not making a retain heat masonry oven. You know what I mean? You could if you want, like embed something in the coals heated up real hot, and then hold it over the pizza, old school salamander style, that will work but you know what that is? That is a PI TA. Yeah, and it works at that point, gets a student getting the small pizza and you know what I mean? Exactly, exactly. All right. Take care. We have anyone else and we lose the other color. Now we lost that one. All right. So essential oils. So a lot of things are very harmful. First of all, some some essential oils are stuff that are not foodstuffs, fragrances that are not foodstuffs, be wary, but things that for instance, usual right you can buy usual like oil clove, a little bit of it very diluted in alcohol, like super diluted and alcohol and sprayed on not going to be a problem you consume a lot of it and and real problems. The issue with them is that it's very easy to overdose I will go and I find that a lot of people that use these things, it's easy to over overuse them. And also they are unpleasant when used in high quantities. So just I would just be careful of that but things that are made from foods that are diluted down to this the especially like in general I would say you're probably okay. I don't use them because I don't use them. But I know a lot of people use them Audrey Saunders uses them. Mandy AF tell cells, you know from AF telio. Perfumes sells fragrances that are completely naturally derived that you can be used in food systems. Alright. Okay, so since we don't have time for more questions, we're going to go on to this week's episode of Classic sci fi fear. This week, we have me tell you quickly how I got to this one, right because it's kind of a long journey. So Karen has irascible now dead writer of kind of Americana and history of Americana books did a reprint of the Carolina rice cookbook which was put out by a miss Stoney in 1901 called the Carolina rice kitchen. Now, the Carolina rice kitchen I think the subheading was African influence. And interesting book I read that that eventually led me actually to write right when it became published a book you should all read called although it might be outdated now but his point black rice, you know, an early history of how, you know, rice came to be in South Carolina. Anyway. So embedded in this book, and this is how I operate embedded in this book, which came out in 1998 is a single thing about Rice birds. Now, what happened was, is that rice birds were this they're actually the bobble link, which is a bird that still exists their ground nesting bird, they're completely protected. Now, you cannot kill one for any reason, right? This is why I was interested. So rice is not not ancestral to South Carolina, right? It was it was planted by humans. Starting in the I forget whether it's late 1600s, early 1700s. But it was planted by people relatively recently in South Carolina. So these birds, the bobble links, right, these aka rice birds, they were flying because they're what's called passerine birds, they fly long distances they migrate from, you know, the north of the US like New England, I think all the way up to Canada. And they migrate all the way down to South America. And kind of when they make it down to South Carolina, they're hungry because they've been flying a long time, but they've never seen anything like They've never seen anything as rich as the South Carolina rice fields. So they would descend in giant swarms down and just eat and eat and eat and eat and eat and eat and eat, and they will get so fat and they were so numerous that the old legends were that if you took a shot gun and fired it into the air, that like 30 of them would fall down in one hit, and people would eat them, much like the orginal lawn, which is how I got interested in it. So the Ortolani is a bird that's eaten hole, and it's also a passerine bird in France it migrates from north of Europe down through France, I think to Africa, and those are eaten hold and that's the famous one where that was mid Ron's last meal and that you have to cover cover your face yourself from hide yourself from God to eat it and they're roasted whole and you eat them bones and all and those ones because the French are you know, the kind of tweak that a little bit. They drowned those in I believe it's Armagnac. I think it's Armenia I would go to be cognac but I think it's Armagnac they drown them, so that you don't lose anything inside they roast them hold, then you eat them always want to have one never had one.