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.

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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 is Dave Arnold host of cooking issues on heritage Radio Network. I've been a part of the HR and community for nine years, nine years. Each week I record my show in the HRM 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 but not really food more like you know, whatever Anastas and I happen to be doing at that moment I you know, technical issues. All of us here nature 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 Patreon 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, welcome to Cooking issues. Steve Arnold, your host of cooking issues. We had to rerecord the intro the original recording was lost. But we want to start this week's show by talking about a longtime supporter of cooking issues listener color. And supporter of Booker and daxi, you know, had the products been, you know, talking to us for years was a really, you know, love member of the cooking issues community took his own life last week, and we just want to take a moment and talk about it. And, you know, he wasn't actually in the hospitality industry. But you know, it's also a huge suicides a huge problem in the hospitality industry. We just want to take a minute, anyone that can hear us, you know, please, if you feel hopeless, you don't know where to go. Or you don't think there's any way that you can get help, but if someone can help you, there is

and if you're thinking of taking your own life, there is the National Suicide Prevention Lifeline which is 1-800-273-8255 That's 1-800-273-8255

Remember, there's help out there and even if you don't think that you're worth saving other people do please, please take please take that last little bit of effort and call and get some some help. Don't hide the fact that you need help. Don't think it's silly that you need to go get help, please please do. So. We do not have Matt in the booth today. We have cuz he's getting married. Right? Yeah, he's getting married. And for some reason he believed that getting married was more important than coming in and engineering our show. Yeah,

I feel about that. Well, what our show is way more important than marriage. Well,

more important than his marriage to you. Yeah. Yeah. You're like, but if like, you know, if like Paul McCartney was going to be somewhere you would cancel like all the rest of the shows like forever? Oh,

we should say the boondoggle

there. Oh, what? Well, Rebecca, the boondoggle? Yes. Probably the next one is engaged. Oh, I think we already say that. No, so we'll have a post engagement boondoggle around here. I don't know if she's planning her wedding yet. But we'll see if we'll rip her up on one side and down the other. So in the call your questions to 718-497-2128. That's 718-497-2128. So in the booth today we have Max, how're you doing? I'm

doing great. How

are you? Alright, is this your first is your first time it is so tell us? Because this is how we do this. Tell us a little bit about yourself? Sure.

I'm crazy for craft beer. And I love hole. Oh, we got to color.

Wait, hold the band listing

all the holes in general.

Oh, caller you're on the air. Hello. Hi. I'm here. Oh, yes.

Okay, great. Great. Hey, Dave. This is the crystal chili guy. Oh, hey. I'm calling about making stuff that people actually want to eat.

That sounds like a better idea. Yeah, go ahead. Yeah.

Wedding, speaking of cocktails, right, we want to make coffee and cocktails. The day before we got a book about that cocktails out from the library. Almost every recipe had lemon juice or lime juice that said, you know, add that to our before and not earlier. So what are some good cocktails that are still sort of maybe pretty, we're thinking like one sort of lemon at one another sort of whiskey peach based one? Are there any techniques that we can use to make fruit juice and use cocktails using cocktails?

Is it when you say we is it you and your wife are making them? Me and my husband? Your husband?

So are you but they're for your wedding? Yes. Okay. Here, I think How long do you have? Four weeks? Okay, you have time. The good news is, I know you don't have time because you're planning but you do have time. So first mistake people make in life, in in is trying to trying to force a particular us in life in cooking, especially catering cooking, is trying to force a recipe into the scenario instead of choosing the recipe for this narrative. Does that make sense? That doesn't make sense, right? So there are many recipes that don't require the juice, lemon or lime to be fresh, but they're not necessarily the, you know, the normal things you think of? So right off the top of the bat. So we're talking about a summer wedding. Where do you live? How freaking hot is it?

Thank Hoover not super hot. Alright.

So in doing so, okay, so you don't have to worry too much. But there are recipes that are built on the all of the ingredients being aged. So old school punches, for instance, not that you want to do an old school punch, but old school punches that are made primarily with peel and oleo saccharum. These things last a long time. They're also and are like, how are these being served, you have some sort of cater waiters who are going to be pouring this out.

Yeah, we got a bar at the venue. And we'll have some servers there.

Okay, so this is no offense to all of the caterer waiters out there. But I have seen the vast majority of cater waiters. And again, I'm not trying to insult the whole category, but that I have met. They're just doing this to make a couple of bucks before they do whatever they're going to do with their life. And the translation of that is they do not care about your cocktail. So if you say to them something like please make sure these bottles are on ice at least four hours beforehand. And then please don't pour them over ice. What they will do is not fill the bottles at all and then pour them over the world's crappiest ice with a lot of water in the bottom of the glass. I'm telling you this from bitter experience. Okay. So you have to like the good thing about punch recipes. Many of them I should say is that they are relatively bullet proofed against wide variance in dilution and temperature and they're built to be aged. Right. So right away. You're kind of winning there. You might want to Jack the alcohol a little bit because you know, if people know it's punch, they know they're about to get like a, you know, 3040 cups of this stuff fine and the cups are small, but you get what I'm saying like modern cocktail, people want alcohol level, it's a little bit higher. The second thing you can do is you can use cordials. Now cordials I've been saying for many years, people need to get wrap their heads around cordials again. Now cordials don't taste like fresh juice. But think about this. Do you really? Here's where you need unclean, like, like cloudy unclarified fresh juice is for shaking cocktails, right? You're not pouring? You know, you've I'm not I should say I don't know you. I mean, I spoken to you. But I don't know how it feels like cocktails. But my point is, is that is that like, I'm only using unclarified fresh juice really in shaking cocktails. And you do not want a caterer waiter shaking your cocktail right now, a clarified juice. Yeah, it's only going to last, you know, a day before it starts going off, but run a test. So if you want to clarify some juice, run a test and see how long it lasts before you don't you don't like it anymore. Maybe you can do it do it beforehand. But really cordials are bulletproof. Now they don't taste like fresh shoes, because they're not supposed to taste like fresh juice. And they've gotten a bad name. Because roses. Lime is not a no offense rose. But like, you know, her lime juice isn't the best. You know what I mean? It like when I say it's not the best, it's bad. But you can make like lemon cordials you can make. You can make lime cordials. As an alternative, if you ask if you must use a fresh juice and you're gonna shake something. Acid adjusted orange juice lasts a lot longer than lemon or lime juice does before it goes bad. So you know, yeah, you get like a couple of days out of acid adjusted orange juice. It's a different flavor. But it's something you can use in lieu of, in lieu of the fresh lemon or lime and it won't get a detergent off taste, which is kind of the way I characterize old lemon or lime juice any of this making sense? Yes. So you have four weeks. So what I'm expecting is that if you have any more questions, welcome to call back is that in? I don't know whether you're going on honeymoon, but in six weeks, I want to hear how the cocktail went. I want you to call back. And I want you to tell me how to cocktail a little bit. All right. And even though Congratulations on the wedding, I'm sure it's gonna be great. Thank you.

Why do you think all these people want to make cocktails at their own wedding?

Well, because if you paint, it's very frustrating gets a lot of calls about it. It's very frustrating to pay someone a lot of money to do a bad job at something. You don't I mean, it's like it's very frustrating to pay someone to do your plumbing and have them do a bad job. It's very frustrating to go to a this is why if you're a cook, eat like restaurants can piss you off sometimes because it's very frustrating to go to a restaurant and pay someone for food and have them do a bad job. Bobby Murphy is here. Beverage director from beverage director and beverage director, beverage director, director from existing conditions, formerly of next restaurant in Chicago, so you may also call in any of your Chicago also from Iowa, your IOL related your grant Aikens related questions your tales of the cocktail CAP program running questions, or your cocktail questions, your beverage drinking questions and your non alcoholic beverage questions to Bobby Murphy here.

Speaking of which, we've got a question from positive MD All right, what do you got? Positive MD is coming to New York and he wants to know your suggestions for interesting bars restaurants. He is already planning on going to existing conditions

so you've made the right choice there.

Yeah, that's the first choice right there. Yeah. needs to go anywhere else.

So I would say I don't really miss ASEAN. I don't talk about it. But like three years ago, I would say that no one knows better where to eat in New York than the Stasi Lopez. But I don't think she goes out as much as she did two or three years ago. I think not true. What All right. Well, so Okay. I'm going to divide this into into portions. I'm going to have Anastasia. Why,

why would that have changed?

Well, because you know, your misanthrope used that used to be forced to go out? You know what I mean? Okay, apparently I've been corrected Anastasia Lopez is going out. All freaking cylinders firing as much as she ever did. As much as she ever did. So, all right Bobby Anastasio Bob here. Yeah, where should positive envy go?

As far as bars, start with bars. I mean, you kind of have to like knock off all the classics. You know Maury Margo. Definitely unco Of course, existing conditions.

Maureen Margo death and CO east village she says do like an East Village bunch.

They can do Yeah, Mr. Paradise. I throw to the our friends and family mace. The cabinet which is a nice new Mezcal bar, and I always tell people to like when you come to New York,

literally this is what everyone does. He just pushed out all of the cocktail Kingdom Greg Boehm related bars actually they are on the East Coast and then we get over to our side of the city. He's going to push out Katana kitten our sister bar, just wait, just wait. Just waiting.

Could dammit get?

Wait we're up for Katana kitten. The two of us are there's four bars up for best new bar. We're one of them. Katana kittens is also there. So like kinda no matter what happens, it's gonna be an awkward for your moving picture.

Know what I would just say to anybody that comes in New York, don't burrow hop and like pick a neighborhood because we're doing the East Village you could go to 10 bars and

nobody I want to our village hop from the east village to the West Village because we're in the West. Well, yeah, you know come from East Village bar culture. So like I kind of want people to hop from the east village to the West Village. It's not that far people.

Speaking of hopping, Johnny giggles asking where's the best place to grab a bagel in New York?

Oh, Jesus. You can ask that question because I don't know you well enough for but let's do restaurants. Okay, look, you have to make a choice in life over what style of bagel Do you want? Do you want a puffier? Dough? Your bagel of the SS slash absolute family? Do you want a like a tall bagel? I think I can't remember what tall bagel does. Do you want more of like you know a smaller bagel? Like the old

shoes. He wants to open a bagel shop in the UK? Says the bagels suck.

Yes of course figured New York is the best. Yes.

How does he do that? The board is different.

No, it's not that it's people don't look people don't people make bad big New York water is not interesting. Let me just tell you that people who come here except for Saratoga, New York water is not interesting. It's it's relatively low in dissolved solids. Ain't nothing special about our water. You know what it is? We have a we have a large food culture and we have a large Jewish culture here. And that's why we rule at bagels now those Montreal people. Some people like those bagels I have have not been to Montreal in many decades. I've never eaten at any one of their fancy bagel stores. I like the bagel store in Montreal style bagels that are here. But could they add salt to them which they don't in Montreal. Anyone that doesn't add bread to salt is a bad person. I'm looking at you Tuscany terrible people. And so I don't know. What do you think about those,

I think or washers is like the only one that has a dog in the fight. Like of all the Montreal bagels. I've had black seeds pretty good, too.

But what do you think about New York? What's your favorite New York style bagel? Well,

I mean, that's a tough question too. Because you got to think like are you just going for the bagel? Are you going for toppings? And fixings?

Bagel bagel. Oh, anyone who should get their fish one place their bagels and other pure bagels absolute for sure. I love absolute absolute essence style so absolutely comes from so it's a little different. I like even in that neighborhood like neighborhood by neighborhood so Columbia University area used to have and I haven't been there again in like decades but used to have three top tier bagel places there was absolute there was Columbia, which was also good, which was a denser, thinner style of bagel and not that big dough II thing that kind of Absolut pushes out the kind of classic fight like in the 70s the classic fight was H and H versus ESA you know what I mean? Like ESA style bagels and H and H but even even down where ESA is in the in the like low 20s. Right. Like even down there. There's tall bagel which DAX is Dax is favorite. Like these bagel things tend to accumulate costars bagel costars, bialys, which made excellent be Ollie's used to have kind of their own kind of different kinds of bagel. They changed hands, the recipes changed a little bit. But anyway, the reason that the reason that the bagels are good here is because there's a lot of bagel competition and a lot of connoisseurship of the bagel, who's Barney Greengrass bagel, what do they serve? I believe they're each and H. Ze bars. A lot of the old school on the west side people are are h h and h customers, which is h h the same as it used to be decades ago another went bankrupt once.

There's one right over by my house in the Upper West Side and it was it was pretty good. But I prefer absolut all the time. And I always tell people like you moved to New York and you like don't have very much money and so pizza is like the first thing that bagels are like the easiest thing and it was like a real hard problem for me for like the first six months not to go to Bernie Greengrass and ordered a $22 surgeon bagel every day for breakfast. Yeah, well like a drug problem

when you go outside so you're UK but even when you leave New York and you go out you look at and basically they're just bagel shaped breads. You know what I mean? They're just they're garbage. They're they're they're just not made right? You know what I mean? They're just they like the recipes are online people I've made them to start seeing I may or may not do a bagel thing and we do our videos because we bought a 19 like 90 Like bagel maker, which is fundamentally just a little boiling kettle for bagels, but you can make a decent bagel. I think the reason people don't make good ones is because they don't have people that care will buy a good bagel. Maybe people don't even like a good bagel. I don't know. I just want to

feel like people don't spend enough initial time on like their dough recipe, like that's number one. And that proofing, whatever it may be like, they just don't keep consistency, the

more you need to boil it, there's a whole bunch of stuff you need to do. But anyway, it's not rocket science. It's bagel science. Alright, so back on. Well, what about restaurants? Now?

The moment we've got a question from LVM, what's LVM? wants to know, and he says it's a terrible question. But what's another place in the world that I can get a decent Booker and DAX existing conditions slash liquid intelligence style? Gin and Tonic?

Well, I don't know. I don't know, Bobby.

Not? I don't know.

I'm sure there are paces. Yeah. But like, not that many people do Rijkaard on. Not there's not that many people doing Riccar on that kind of drink.

Right? Yeah. What's

their recurving at their bottom line? How do you pronounce Stephen hopes bar in Puerto Rico and ultimate love and ultimate?

I haven't been they do it there. I know that.

I mean, I've heard a lot of great things about love and ultimate loves Steven those guys down there, but I've just never been but that's like

the only people I've ever heard of like redoing the Chilean juicer, the actual gin and tonic.

And man anxious to go next year. If I ever make it to Puerto Rico.

I'm anxious to go Let's go next week. Next week. Yeah,

my Mr. Garcia our summer is full. Yeah, full, full.

This episode is brought to you by you. As an independent member supported nonprofit the amazing content you hear on heritage radio network is made possible thanks to our generous community of members and partners for 10 years Hrn has been a defining voice in America's food movement, and we never would have made it this far without you join us in celebrating an amazing decade of food radio, and support our summer fun drive by becoming a member of Hrn you can choose from our member gifts and will receive exclusive discounts on Hrn events. We truly believe that with your help, we can change the world and our food system one bite or sound bite at a time but there's no food radio without you go to heritage radio network.org/donate before July 31 to do your part to ensure a bright future for your favorite food podcasts.

Alright, so restaurants now

I don't I haven't been anywhere good what that doesn't mean I've been anywhere good lately

All right, Bobby, what about that? What about like, like all all the all the You're not a kid but you know what I mean? All of like, the crew is going out to places like boons what are the places like that? Like uncle bones and all that what are the places people go now?

Well, boons will never get old if I had the money the the boons every day I would either Boones every day say go there. That's something you would if you were coming yeah, like I whatever my family comes to town or anybody that's like visiting I take them there like immediately and mostly like unanimously we love it. I don't know for me, like, I haven't really done a bunch of like, I would say like upper tier restaurants here. I did before when I didn't live here, but I'm just always trying to like source out like ethnic food right now.

Hey, see if you Bobby see if you can figure out who I am. I eat all the time. What are you talking? I can't think of any restaurants

No, no, no, I'm saying I haven't been anywhere where I'm like, Damn, that was good. Also, it's about the experience like who you go with Taylor

just quoting NWA as the she was just quoting the industry

that shit was that and that eating a lot of Chinese food my life and then when I moved to New York and found such one food very hard for me not to just want to eat one food all the time here.

Check this out people. This is not this but I have a new I have a new cheap. Yeah, everyone in New York people in New York. Everyone's got like, okay, Popeyes is delicious, right? But like most neighborhoods, there's a there's a cheap fried chicken or a different like, semi independent fried chicken joint. Yep, I found my local one. Before kung fu chicken.

Oh, you're telling me about

that. So like, yeah, they have a bombing giant squid, which like actually, I think is a cuttlefish it's that big flat one. It's got that shoe to it. They fry the whole thing and then they hack it up and serve it to you. It is on point they're like their poppers are on point they put some sort of like MSG in the in their coding. It's good. Yeah, on point I highly recommend even the kids like it. Yeah, yeah.

I don't have any locals kung fu chicken. I just moved out to

Alright, so apparently even though Anastasia Lopez goes out constantly, she has not one recommendation for you. No, thank you. Yeah, okay. All right. Check this out. I don't have the name of, I don't have the name of this person. But hey, David Anastasia. I'm all caught up with the backlog and decided to listen from Episode One. Again. This is likely ill advised for a rational person, but I've never claimed to be said person. Listen, I'm gonna give you the same advice. I gave DAX, Dax rewatches Bob's Burgers and Parks and Rec, like, on a like, like, like, constantly. He's like, I've been playing more Bob's Burgers. Watch something new. David says right? There's Serena. Oh, Serena. Serena. Watch something. Listen to something new. I can't stand listening to myself the first time around. You know, Miss Darcy, and I constantly want to murder each other. True or False? Oh my god. Did we told the story about the about the programs? No. We've never talked about that. No, no,

no, I finished this game and I really good at Bananagrams

we are actually okay. Bananagrams. But who's the acoustic king of Bananagrams? Robert Yeah. showed up at the bar was robbers last name sexy? Yeah. Sexy, sexy. So he like interesting story, which I'm not

gonna play for six hours.

That was the least I've ever heard you talk.

I know. I know it.

But he was dominating. I mean, I beat him once he also beat me, but he was so dominant that Bobby went over into the into the existing conditions archive and pulled out a banana costume. Oh, yeah. And he wore for half of our service on the birthday of the bar. He wore a banana costume and was playing Bananagrams Alright, so I'll talk about this before I did it. So he were sitting there Karen Stanley, who is the new manager at Booker and DAX. Congratulations to us for having what is what I say? Wow. existing condition? Sorry, never gonna get no no losing it. So the stasis like long lost. So we're sitting there, and we're playing. And the Stasi, as you might know, like, Alicia say that she only cares about her own envelopes. Not true. So she were, we were all Bananagrams, by the way, is like it's like a floating board Scrabble, where you have to rearrange and keep putting new letters in and you're trying to form a Scrabble like board, but it's about constant rearrangement. And if you're playing with Anastasia, don't you dare use two letter word Qi ever she hates.

I just don't like easy like, Why? Why play it if you're going to make it easy, like it should be hard. Really hard. And you should think so when

you play with this dasya everyone else in the world play Scrabble rules in terms of like legitimate words, except for when you play in the Stasi, Lopez. She flipped a table on someone. She flipped the table. The first time. She played with said person who I'm not going to talk about. He used Qi. And she's like, well, if you really want to win that way, and he's like I do and then like,

but then he kept grabbing letters and putting them on the floor thinking I couldn't see them like that is so she flipped the table. She flipped

the table. Okay, so what you should know is that you don't mess around with the Stasi Lopez when you're playing the game, because she will shoot you like a like like a card player in the Old West. Anyway. So we're at the table at the bar playing Bananagrams and she reaches for a letter and punches the water glass all over my board, which time but as she punches the water, glass water everywhere all over me all over the letters. And then Karen Stanley, of course immediately starts helping me clean up. And Mr. Garcia, what is the status you do? Because remember, it's about who can fastest create a board. Can you play that she keeps playing? She's still playing? So like, I'm like, sassy. What the hell are you doing? Why are you playing help me clean up this mess that you make. So then she pulls over a towel doesn't just start dabbing the water. Like Like, like, like, like washing machine mixes my board up with the towel. Well being very careful not to mess with her letters. So I'm like, Bob, and I just like smack her letters

across the room.

Anyway, so we're like, like, like severe, like, you know, you know, pent up like you need like we're both like vibrating. Karen is horrified. She's like about to go into a panic attack. She's sitting next to her. She's like, I don't know why I'm playing with you guys anymore. She doesn't talk with him anyway. So we finally get ready to play again. We start playing and like literally 45 seconds later, the Stasi Lopez because Jack Schramm was the bartender puts the glass refills anastasius waterglass puts it exactly where it was the set the first time around. She put Don't use the glass again. Run into my lap all over my letters and I do this

stands up in like I thought it was gonna punch me. Yeah, no Dave I thought you were gonna

make this up that I'm going to punch her because she wants me to seem like a violent person. But it is true that I jumped up how my arms in the air. Then I jumped there and said nothing that I

picked up and said, Don't get angry. I'm gonna pee and then I ran off.

No, that's not what you said. You just said, I'm gonna be at the ranch. She looked like my feet looked like my dog Watson with like, his ears pinned back and like looking up and like I was just, I hadn't said or moved at all. I was just in the air with my arms in the air. My eyes.

super wide open. Karen tapped out for the rest.

Karen, Karen's never going to play Bananagrams again,

that's a very classic camera move right there. The two words.

I gotta eat. Alright. Okay, so this is likely ill advised for rational person, but I never claimed to be rational. With that said I've listened to a few episodes about the Aeropress. Did you ever try it? Yes, I have tried the AeroPress for a while. That was my nowadays. You can get like, Okay, listen, listen, listen, when I go have coffee. There, there's coffee for enjoyment. And there's coffee to get your motor run. And so you can head out on the highway. And when I'm traveling, my assumption is unless I'm traveling to a place it's known for coffee, that the coffee that I have will be bad. And I'm just I need the coffee a for to wake up and be for you know, my good friend peristalsis peristalsis is one of my favorite buddies to have with me when I go traveling. Because traveling can really clog up the old tubes if you know what I mean. You don't have same stuff. Doesn't traveling. wreak havoc with your

body. Yeah, except when we were in California. It was all good. We're from

California. No, plenty of roughage and prunes and whatnot No no

that's the good food like regular all of us

I didn't I didn't I didn't check in with us I know I don't check in with Pete I don't like to check in with my Oh speaking of which, we're not doing it this week for classics in the field but Alexandra Kia is the bathroom is the classic study on bathroom technology and urination and defecation technology from the late 60s I think if one of you wants to hear that as a classic in the field, just tweet me over on Alex Alexander Kia is the bathroom and maybe we'll do that for later up. So it's, it's, it's an intense book,

but a technology

known as today's all bathroom like in other words, like from like how your culture influences like how bathrooms are made, like for instance, one of the reasons that that in the US or Western cultures really can't use like full squat toilets like the hole in the ground toilets is because they require you to completely remove your pants to use them so if you come from a culture where everyone is wearing something that can be hiked up around your waist, then it's reasonable to use the that kind of a system but that's why we can't do it even though they're even though they're horrible on on your blood parts. Right? You know, sit down toilets are horrible on your blood parts. Anyway, so all of this and more including the physics of urine streams is in this book. Someone wants me to do it eventually because I think I know we didn't do a good job at the bar because we didn't have the money and it's about existing conditions Someday I hope to be able to design a bathroom from scratch and it will be glorious. It is so crappy it first of all as an American I'm ashamed as an American that our bathroom technology is so garbage compared to Japan still garbage. Oh, yeah. And but even so, like, like a properly now when I was younger. I feel like I'm gonna go into it even though I don't have no days. Dave You know, when I was younger, I wanted to fully like like lead insulate my bathroom so that no noise can make it in or out. So that like the people screaming at you or whatever couldn't come in, there was no sort of interact. The bathroom was a private holy meditation zone. Right? And you didn't have to worry about making your own private noises

where you know, I know a billionaire who did that to all his bathroom.

Well, here's the problem as I get older, or as I had kids, I'm like, what if there's an emergency? You know what I mean? What if there's an offense my

that's my biggest fear in life is getting murdered in the shower. And people are like, why? And it's like, it's not just like a movie thing. But when I'm in the bathroom, no thoughts. Just complete peace of whatever I'm doing so

so I can sneak up behind you used to think in the shower. No,

no, not for at least the first 15 minutes. Like the water just hits me and it's just

my grandpa like my grandpa. You know the main one? Yeah, like he. He didn't believe that showers. He didn't understand the restorative properties of showers so he wants when I was in the shower was like, that's enough water and he reached in turned off while I was

on the power shower. The five minute shower will turn off after 10

but as someone who uses their brain to think

I can't think without also shout Dave's never naked ever in the shower, I

send you your washcloth I was I was being a little bit jokey. I am naked in the shower. But I do have the washcloth and it's moving all the time. So, anyway, so yes, I have tried the Aeropress. I used to carry it with me and the grinder. But now because I've just accepted that I'm not going to have great coffee. And since everyone has at least some form of espresso somewhere, like what I'll do is I'll research where the local shop is. I will get up extra early before I have to meet people down. Enough time that I can go down. I always order I give me a quad. They're like, uh, what? Give me four espresso shots in one cup. And I drink it on the way back to the hotel room. Then I do my daily routine and get it going. So that's what I do. I no longer carry coffee products with me. Although for camping it might be

you have to start classes in the field now but give me a second five minutes. Give me a second. More importantly, have

you tried the mini press or nano presso from wacaco? My coworker I don't know how you pronounce it. Well, Keiko wacaco My coworker has one it's pretty nifty for traveling, especially in countries where the coffee is hot garbage, which is hot garbage is my next band. It's only garbage cover tunes. This is a great I love garbage the band. Yeah. But at work I'd rather love my blood to the fourth floor to go to our legit espresso machine. Also do you think there are other useful things that can be made with this thing? Thanks in advance Serena. I haven't used one I was going to get one they're only like 30 bucks I should get one but I'm on like a My house is full and so like I'm on a not acquiring things kind of

thing. You're giving away phase right? Yeah, we

gave away so much stuff and threw away so much stuff. I threw we include in the Stats Can I throw away the original the original spins all I saw that? No, nobody picked that up. But people did pick up like any other piece of garbage. I put that.

Hey, we got George on line. Pinborough. Yeah, George,

what do you got? George? What's up? Joe llege by the way, George, hello, hello. What's up?

What up? I need to know if there's reusable CBT bags.

There are I have not used them. They're silicone bags. But you know how like I've said on the show many times that all of us have like kind of mental things. And like, used bags to gross me because they here's the thing, like let's say you had a reusable bag, it's a great idea. Silicone bags, and they're out there, silicone bags are out there reusable silicone Suvi bags are out there. If you had some sort of a rack that you could open it and dry it fully open, and actually a rack that you could put into your dishwasher so that it could wash on the inside of the bag effectively, then it can be pulled out like ever seen those baseball hat drying things? Yeah. What are the boots? Yeah, the boot drying thing? If you had one of those, then I would say let's do it. In fact, why don't we look into it and then and then I would be like, Yeah, I use it over and over and over again. Because why wouldn't you use it over and over and over again, it's very easy by the way to seal inside of. So for those of you that don't want to look like you're using a vacuum bag, I don't know, let's say you don't want to use look like you're using a vacuum bag. And it's a hack, you can get a Ziploc bag freezer Ziploc bag, seal it, put your put your product in, seal it, then cut off the corner on the bottom side of the bag, put that over the seal bar and run a ziploc through and then you can have a vacuum sealed Ziploc bag. I'm not saying that I do that and pretend that it's not a vacuum bag I'm saying you may do that. But so it will be trivial to figure out a way to be hard to get. So I'm trying to think of like using one of these bags in an actual commercial machine that uses a heat sealer because a one way valves have a certain have certain limitations in terms of like how hard of a vacuum they can suck because of the pressure differential you need to go across them. But you know when you're actually sucking water vapor off and it's pumping water vapor out it might work I'm gonna I'm gonna go ahead and say that if you could wash it effectively be good idea. I do know they exist. I haven't experimented I worry about the bag juice. That's my next band bag juice after hot garbage like the other band is bag

juice. We we always talked about it for years and I don't know if reusable is there yet but I wish there was compostable that's kind of

compostable. I've looked into it like for instance there's sealable PLA clays and things like that that are but the most bio plastics that are completely compostable or degradable. The problem with them is is they need to be fabricated and we're out of time. Because they're all They're fabricated in a way that makes them hard to store for a long time and then use they have to be you Use relatively quickly and then put on Alright, so apparently, I'm not being I'm being told that I can't do classics in the field even though I have Ruth M Griswald. The experimental study of foods which is an underappreciated and still free to buy classic in the field, I was going to talk about home economics.

That experimentation we do one episode that's just mostly class or maybe we get here on time,

Dan price wrote about, you know, wrote in about genetically modified chestnut trees, and someone on CO T hot cheese, and a lot of stuff. I was excited about the classics in the field. Like I have all the post. It's totally

up to you Vegas posts. But those are the biggest posts ever seen

the only posts I can find? Really? Yeah, at the house. Because every time that I come to do the show, I bring a whole pack of posts with me and then lose it. All right, so get ready for Ruth and Griswald. The experimental study of food next time classics in the field on cooking issues.

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