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 Cabot Creamery, celebrating 100 years of being a dairy farm family owned cooperative. Learn more at Cabot cheese.co op. That's Cabot cheese dot C O P. This week on mountain three. It's our season four finale and we're sharing some of our greatest kitchen joys.

Maybe most people consider making it too much work or too messy. But this is the food that's worth the work and worth the weight.

You always

know where the thing is because you put it away the right way the first time.

You just sort of stand there and fight you know with your hand on your hip and one leg outstretched less why and your hand staring into the refrigerator going okay, speak to me. Oh yeah, what are you doing with the celery tonight,

I am making a simple syrup for a gin cocktail with the celery. And I also found a recipe for a celery soup. That's going to use up the celery and the potatoes and some of that deal that we still have hanging out in there.

Tune in and be inspired to find the joy in your kitchen. And don't forget to subscribe to meat and three wherever you listen to podcasts.

On the heritage Radio Network

every Tuesday from frigging no this time not my fault though. Not any of our faults really just miscommunication we thought there was some people Matt in the booth. Yes. Thought there's gonna be no show today.

Other people thought that there was a show

from reverse the 3am. joined as usual Anastasia hammer Lopez and Matthew in the booth. What's going on? Are you guys not officially making shows this week?

Oh no, we are this week. And it is a weird thing where because there are two sets of holidays. This fall. Labor Day take off Sunday, Monday. Thanksgiving you take off a wednesday thursday so Tuesday had to fall somewhere last year they chose to make it this one.

Wait a Tuesday what like to even it out? You

got to skip a Tuesday somewhere.

Right? Explain this to me. So that I saw that a moron like me can understand. Well, there's a holiday on Monday. So you have to skip a Tuesday.

Over the course of this year. We've got our this season. We've got a Sunday, a Monday, a Wednesday and a Thursday off. That's almost an entire week. So those Tuesday shows would randomly have one extra week so the easiest move is to just skipped one.

Yeah, but we skipped the last like million.

Well that is true. Yeah.

Right because and also we're not here next week, because next week I will be doing my yearly trip to Harvard, and then out to Los Angeles where Anastasia is getting us ready for the Houdini party. The Stasi won't describe the Houdini party.

You Why don't you describe it and I will talk about other things after what do you what's what it's from ofan because

here's what happens. The Stasio Lopez and the boondoggle Rebecca Rebecca boondoggle are our PR person who doesn't like to be called a flak when you meet her. Do not call her a flak apparently this is an insensitive term to use for public relations professionals true

yeah, why you already call her a boondoggle there anyway.

You call it a book don't place it all on me boondoggles is a term of endearment endearing it's term of endearment but on the other side of the Stasi now, like gives it? I like calling it Yes. I said this is a boondoggle. You said that made her upset. Then you and I both started calling her the boondoggle? Let's be honest.

No, Dave, you came up with it, but go on. Okay, so we're going to La La Anastasia.

First of all, Anastasia and Rebecca are just obsessed with Los Angeles in general. Why? I don't know. Not you. Okay, sure. But anyway, so like, do like we're gonna throw this party in Los Angeles, his students spiraled out of control into this like giant Megilla kind of like all this cool stuff like anastasis like we can't just go have a party because the first party we threw was so terrible that it was known as the sub party. First party

when the circulator was on the floor when there was a pirate in the dress. Okay, hear me Yeah,

witness dasya managed to like do everything in a way specifically seemingly designed to like flip every switch to happy bowl my stack instantly had me fly in literally as the party was

starting Anyway, go on.

So anyway, so that was the sub party. Right? We had it at a place that had no internet access, and no one could get to the place it was like great house though anyway. So sort of make up for it and stasis like in Rebecca like, we're gonna

rent so we did Apple heads. And that was good.

That was an event Yeah, but you want to throw a party that was at a bar that was a prop and bar Stasiuk may or may not believe that carved in stone you know, Matt, Matt,

I don't even know what you guys thought about now. I missed it.

Who on the microphone? Just said truck front row.

I'm gonna assume was an associate because I didn't hear it and I normally hear what Dave says.

What No, there has to stay in because we don't believe it's not true. We'll discuss later. Yeah. Anyways, so, like the stasis like do you know that there's a Harry Houdini house in in Los Angeles and then Austin, who we work with Austin handily, who's at major domo, who we work with out in Los Angeles a lot was like my brother's a magician. So it just started kind of spiraling out of control from there. And then we realize that all of this stuff is going to cost a lot of money and be kind of like bigger than we can just kind of pay for it. It's basically a wedding. So we decided to, we're like, we're going to do it as a fundraiser for Marfan. So Pernod Ricard got on board somehow. We have Dan the Automator on board somehow is coming in to spin at this party. You hi and Fabian cooking Yeah, yeah. You know Jeremiah stone in favor of a husky from control wild air and pizza and all this stuff. They're going to be there cooking food. The best part we have Hold on. We have. We have Jack Schramm from existing conditions. Austin Hennelly from major domo and I think Nick Bennett may be from porch light is going to they're going to be there sling erielle John's sling and booze. Ariel Johnson he knows now the is now Alton Brown science advisor on Good Eats is going to be there. And some of the Stasi is convinced and you can call in let us know that it's better if we all dress in costume. So she is trying to rent get this. She is trying to rent a soul tar so soul tar is the fortune teller in a in a in a glass box. So she's trying to rent a soltara outfit for Harold McGee, who's going to be at the party so Harold McGee is going to be at the party there are real Johnson. What was the other costume? lady? She's gonna be Yeah, Ariel Johnson decides she wanted to be this is a low quality top hat and stuff. Yeah,

I'm gonna get you a better one. That one's mine.

This is an I can't put it over my thing but I even I are going to be this Nastasia is the Stasi is top hat is made out of it's made out of pantyhose. I hope you know that. I only deal in real for felt hats. So this is a this is a this is a as we say garbage hat.

Please tell me you guys have a themed couples costume.

We know we're we're the ringleader.

Let me see I'm gonna take my earphones off and put on the hat here. Tara Quality hat. No, you look great. Yep from far away.

And then we have a Monster Maker from Universal Studios coming and bringing a life size Houdini cool.

That is a are we gonna spout wine out of this thing's mouth? No, don't allow us to do that. But when it starts he is going to try to contract this person to make us a wine zombie anyway. So Oh,

anyway, so we have five tickets. Most of the people coming are celebrities, food people. Friends.

We can't it's for MOFA we can't do we can't invite friends of ours because it's for no fun food

friends, like influential people. No.

Anyway, so fundraiser for Mofaz there will be an auction at the at the event proper as well. Should be loads of fun and that party will be next

Thursday. So if you want to attend, and we only have five tickets, you can bid on those tickets at 32 auctions.com/houdini. And 32 is the number 32 auctions.com/houdini. Dave will tweet it.

You will tweet Dini who you will Danny,

you will tweet it later. And you will Instagram it later.

We only have five tickets by the way, Houdini started at $500. Houdini was a bicoastal fellow gonna be you know that no, he, like his other residence is here in New York City. So we should try to rent out his upper east side townhouse at some point. Yeah, do with Houdini thing there. So Austin's brother will be there doing some sort of magic and I really understand everything that's going to happen because Anastasia is making it all happen along with the boondock or there will be Applehead adults by the way. Oh, yeah, it turns out and stuff. So yeah, I don't know if there's anyone out there if you're out there. So it turns out that the internet is a marvelous thing. And fluoride a song low you can get an acapella version on the internet, like you can just go on YouTube and search fluoride out low acapella and you can get just the vocals and then you can get the instrumental tracks. I don't think I'm going to have time because I'm preparing not only for the party, but for the Harvard lecture next week. So it's the 10th anniversary, I think of the Harvard class so it's a big kind of, it's a big kind of public lecture situation with like Harold and the gang and all that up at Harvard. If you happen to be in Boston next Monday. We'll be doing the public lecture anyone can attend. I don't really know how to look that up go to like Harvard, SCF, SCA s you know cooking class and look it up anyway. So you can get this and so it would take only a small amount of time if you knew how to do it right and engineering knowledge to change the vocals to have them just say Apple headed doll instead of apple bottom jeans. And then we can just play that clip Applehead doll and boots with the fur and if we could do that with the fur we would like them we can make one of our because there will be Apple heads there will Stasi has already started carving up the apple heads. Now listen, we all know that there is a vicious stereotype out there. I made everybody do this weekend. There is a stereotype out there of like people who grew up in like SoCal who are half Mexican, half Ukrainian, Russian, right. Sitting in their apartments in in Hell's Kitchen alone. Carving Applehead we know this is a stereotype vicious, vicious, vicious stereotype. So Anastasia is not one of those Applehead ladies. PS speaking of Applehead for those of you that don't know, have never listened to us before. Applehead Oh my god. We were supposed to do drita Dotson is classic in the fields today, but we didn't do so drita Dotson is the undisputed Queen of the apple. He

can do it in LA when we tape in LA. Alright.

Trina Dotson undisputed Queen of the Applehead her Applehead book is like the rarest of all of the three Applehead books that you can get Applehead made me the oldest of all dolls. So Judah Dotson in her introduction to Applehead dolls around Adam and Eve time she's like listen if they had apple trees and the apples shrunk that was basically an Applehead doll. So right up there with you know, right up there with prostitution was Applehead dolls in terms of early cultural achievements. So like Applehead dolls are like to Drina are the the Uber, the Uber Apple the order doll is the Applehead doll. And we also in peak cooking issues fashion, looked up all of the references to doll making the Drina dot dots and mentioned in her 1967 I think yeah, 67 classic Applehead What's the book Applehead dogs for fun and profit or something just for fun and Robert. So it's what you do. If you take this apple hit and Applehead dolls were a thing for like a week and a half in the late 60s early 70s. So much so that was it. Hasbro leisure and for pleasure and profit was at Hasbro. Yeah, I think so Hasbro came out with the Vincent Price shrunken head maker. Now shrunken heads, of course refers to the actual, like Amazonian, like Ecuadorian Peruvian Amazonian practice of shrinking human heads, which is it's there's too much to get into on the actual technology of how to shrink an actual human head spoiler you, you cut the skin off the head from the back, boil the skin in a tanning preservative solution packed with hot sand and keep the features in rough shape as it shrinks down into something that's only the size of a leg a little bit bigger than a human fist. So that's a traditional kind of shrunken head manufacturing. And by the way, you used to be able to harm terrific actually used to be able to go by actual shrunken heads in South America so much so that they started killing people specifically to sell to Europeans and Americans shrunken heads. And it's a whole nightmare story whole bad thing. The process was the trade was made illegal like a long time ago like long time ago. Anyways, so Vincent Price somehow got roped into saying that these Applehead dolls were shrunken heads and because he was a Horror Star back in the day, you might know Vincent Price as the laughing the laughter at the end of thriller not that we listen to thriller anymore. It's bad I don't want to get into it. But Vincent Price well known horror actor and like you know, all around kind of character actor that you remember from the, from the, you know, middle part of the 1900s. Anyway, so he was the face of this apple plant this face saying on the box of the apple head. It looks like it's saying I'm gonna shrink your head. And so it's a it's a thing that fits over an incandescent light bulb and allows you to make your own Apple heads. We got it in the mail, we got it, we own it. So you take an apple, you, you treat it treated in salt and or lemon juice, and then you cut it into the kind of a rough phase and then you shrink it down. I use an Excalibur dehydrator, and then the Stasi and I use it for cocktail garnishes. And why do we do Applehead? Save? Because an assassin, I had a meeting once with a meeting with the partners of Booker and DAX, where we were talking about contract disputes. And somehow Anastasia and I had started reading about Applehead dolls, because we're stupid. And they were saying that the Stasi and I couldn't have a business together other than Booker and DAX. And I just like I went from like, zero to explosion instantly. And I said, if the Stasi and I want to start an Applehead business, or you were to tell me, I can't like that, right? And then like, they were like, stops. He was like, I want to start an apple business. Right? That was it. Right? Isn't that how that starts? He's like, Damn, that's what I want to do.

So that's what we're doing. Yeah. So come to bed.

Yeah. So back to back to other things. So Miss Darcy and I have all been in interesting places. While we've been away. The past. Almost two weeks. I've been in Iceland. So we could talk a little bit about food and whatnot in Iceland, by the way, Iceland, like, amazing place to visit. So expensive. So shout out to Apotek. We got Jonas says I saw in the wild a copy of liquid intelligence on the bar, and then saw one of their bartenders Jonas on the street. And he's like, yeah, like liquid intelligence. So shout out to Iceland. Although behind liquor in Iceland, so expensive, their tax is so high. So you should go to Apotek and enjoy their cocktails by the way, you can go to a glacier. You can go to many glaciers, because like Iceland has so many glaciers and they're melting so fast, that you'd think that climate change would cause that, like, you know, the sea level to rise in Iceland, but their glaciers are melting so quickly, that it's actually reducing the weight of Iceland such that Iceland is rising out of the ocean. That's how messed up it is anyway. So they have this Glacier Lagoon that's only been around for like 50 something years because as the glacier has been melting back and forth, this Glacier Lagoon, and icebergs like honest to God, icebergs break off and float into this Glacier Lagoon and then out onto this beach called Diamond beach and out into the ocean and you can go walk walk around near these icebergs. Don't walk. Don't ever because you can kayak. Don't ever walk on the icebergs. They could flip over at any moment. It's like the one thing they tell you don't walk on the iceberg. So DAX and I were like, Hey, we love to walk on these icebergs. Come on. Anyway, so the icebergs, like chunks of them come off and float right up to the shore where you can pick up like, you know, like a basketball size like iceberg Trump, that's perfectly clear because it's sort of the inside of an old glacier. So if you go to a volcanic glacier in Iceland, it's full, full of ash because like every 10 seconds, this giant volcano Kotla, every 50 years would erupt and spray tons of black ash everywhere. So the glaciers like ice ash, ice Ash is ash. And then as it melts, it turns into giant piles of black ash. But in this other glacier over on the on the eastern side, there's a lot of clear ice and so you can pick it up. I was like, you should sell this stuff to cocktail nerds, like like, like, like guests from America and Europe will come to the bars. And he's like, Well, yeah, I don't know that people would pay a lot extra. But I think if you had a tourist going to a bar in Reykjavik that they would pay extra for an iceberg piece of ice in their cocktail. What do you think? Yeah, you know what the guy said? He's like, Well, in the old days, the glacier was so close to the highway, that Fisher you know, the people who are fishing would drive their trucks, back them right into the glacier, and then just chainsaw off giant chunks of ice and chill their fish with it. But he's like the glaciers melted back so far that they no longer they no longer do that. I was offered whale many times did not want to eat well didn't have Well, I wanted to eat puffins because I leaked the hell out of a puffin, but they're actually dwindling in numbers. And so I didn't see any puffing on the menu. I did have Icelandic split lambs head, which is one of the things that they're kind of known for. And there's geothermal everywhere in Iceland everywhere. Not everywhere, many places. So there's lots of places where the ground is at cooking temperature. And they have this kind of cultural thing where you make this brown bread, which they call root broth, or whatever they call it, how you pronounce Icelandic impossible to pronounce don't even try. And they bake it underground in a pot for like 12 to 24 hours. And they make these underground geothermal steam breads, which are also known as thunder bread. Because apparently, if you eat too much of it, you get a little bit of Thunder Down on the you know what I mean? It kind of runs straight through you. But they're they're almost a dead ringer when they're fresh out of the ground. They're they're sweeter and moister, but they're almost a dead ringer for New England canned bread, New England canned brown bread, but these have obviously a much higher right content. And because they're made with rye bread. So that was some of the interesting stuff I had there in Iceland. And then the week before that, in Taipei, I had all sorts of cool stuff. So there's a, there's a nut that one of my old interns ng Sue, who's from Singapore kept on trying to get me in New York. And it's got various different names, devils pod, water, Cal trop, or the technical name is troppo by cornice, but it looks like a bat like a bat nut. And so they've always been described as a watershed. It's not, I've never had one. So we're in the night market in Taipei. And I see this guy who looks like the human equivalent of a bullfrog. Like he's got like, his eyes are kind of huge. And he's just sitting there and he's not moving. Like he's on a lily pad just not moving for like an hour, we're sitting there eating stinky tofu and all this other stuff. He's not moving. And then I'm like, notice he's all he's selling is like these bad nuts, and no one's buying anything from him. And so we go over there. And he tells, you know, Eva, who is, you know, taking us around, he's like, Westerners don't much buy these things. So it's not, it's not something that you get outside a lot, but I'm here to tell you, they're very good and they taste much closer when they're kind of steamed or roasted and served on the street to a regular old fashioned chestnut than to a water chestnut. So if you're ever in the area, get one however, I will note you must cook them because they have their freshwater and they have parasites that grow in them and the parasites will do nasty things to you if you do not cook them. There's nothing that's dasya loves more than a parasite. Another interesting food. Taiwan, Taipei, specifically that you don't get elsewhere is called IU IU jelly. And it's not that it's delicious, but it's very interesting. I mean, it's good. It's very interesting for this property. So it's not related to IU the freshwater fish that I think makes sexual and sauces in Japan. It's a IU is the name of this fig product. So what they do is there's a thing called a Creeping fig, right and you can they I don't know if there's American creeping figs, but I don't know if they if they work the same way. But you take this Creeping fig, you take the fruit, you cut it out, and this is relatively recent, only the past I think 100 150 years they've been doing this, you turn it inside out so all the little seeds from the fingers sticking out and then you dry it. You then massage the seeds in cold water. Now remember, in Taiwan, I looked this up and this will become important in a minute they have much more calcium in their water in Taiwan than we have in New York City which is very kind of soft water. So you massage it you massage the sack, it's called washing the IU and you put it in like little kind of like almost like cheesecloth tea bags and you do it and then you pull out the tea bag and in like 30 minutes it sets to a solid, thermo heat irreversible so you can heat it gel and it's really cool and they serve it as kind of a thirst quenching summer thing because it is free freakin hot in Taipei in August, it is freaking hot. So anyway, so I looked it up and it turns out that it's a rare kind of, it's a rare occurrence in nature of a completely native easily easy to extract low methoxy pectin gel. And so I brought some home and I'm gonna try to experiment. The other one. You like this term ready for this instance here. It's called Big intestine in small intestine. This is this was one of my favorite things that I had there. They take a they take like a large intestine, and they stuffed it with rice and they steam it like a sticky rice. And then they slice that like sausage, that rice sausage, just rice down the middle and put like pickled cucumber and an irregular sausage made with small intestine on the inside. And those suckers on point on point. One of my favorite things I had and Stasi is now wearing her garbage top hat. Had many other good foods in in Taiwan, but that's the kind of the stuff I wanted to. I wanted to tell you about. What do you have in Italy slash France and good food?

No. In France, we went vegan. What sent you that photo?

I thought that was just one time.

That was the one time we find stuff in France.

But in Italy was closed in France. So it was obvious. So with France still closed, you know,

it was it was very gusto. So it was like the last week of anything

before everyone just goes on vacation. Where does France go? I don't know. I don't know. Egypt, because Bobby Murphy from the bar was in France like the week after you and he's like there's nobody here. Yeah. Do you just say Egypt? Yeah, really? Good. Good to know Egyptian tourism's.

But I went to massima Toros restaurant in Italy.

And you correct me if I'm wrong. How was it? Great. You said you were with someone that like was not a food person. No, how'd that go?

I was not a food person. It went fine.

You said that she was like, Ah, it's taking so long.

Oh, yeah.

You imagine you get to go into like a three star Michelin restaurant like Massimo Ventura is like beautiful. Like Everything's beautiful. Like people wait their whole how many tables they have in that restaurant? Three, three tables. So you're taking one of three tables. They said it's like this is a hot commodity this table. And it was like oh my god. All this food. She is always on.

And then we went to a truffle hunt.

Yeah, it's not the right time of year for truffle. One way to put them back. Yeah, but it's not the right time. I know.

But they're

a little right now. Yeah. So like does it does it kill them to take them and put them back? No. So says the person like they don't know how to even hunt for them if they don't have their characteristic smell because it's the wrong time of year.

You they still smell? They smell the dog? Like found them and yeah, yeah.

So now you and I have both been on truffle lines. You know I tried to train my Labrador major to truffle hunt. And he you need to start with truffles to teach them to truffle. So what you do is you train them if you're cheap like me, you train them on truffle oil. So what you do is you get truffle oil. And you the first thing you do is you train them in the house like with like you put a little bit on it. And then when they you put it down and when they go first you just give them the scent and you start feeding them treats. So they associate the fence this scent of truffle with treats. Then you put the thing down somewhere close and you give us a term like I was I used search right? And so then when major would go over to the thing, I would be good to like shove treats in his face right? Then you hide it in another room. And then if they go to it then treats in their face then you go from that to taking a cue tip putting a little bit on it and then going out into the yard and putting it like you know a half acre away and being like search and then when the dog finds it you're like oh my God, thank God treats right in the face. You know what I mean? So did you this Yeah, so major could find a Q tip with a little bit of truffle oil on it like across an entire lawn. Like easily but the problem is is that you know the truffle experts we were talking to in Oregon at the time was sure that there was some form of truffle. You know on the I used to have property Connecticut on this property in Connecticut based on the kind of tree cover that I had. And but major never smelled anything underground. He was able to consistently find like a truffle oil scent anywhere I put it but was never able when you just gave him search out in the woods anytime of year to find anything in my neighborhood but major is too big of a dog to take out to Oregon and like put him with you know one of their train truffle dogs and see whether or not you know he could do it. But I guarantee you in Italy major could major could bust out some truffle Maybe not anymore. He's a lot lazier now than he was like, you know, four years ago. But, you know, it's hard to teach an old dog to date truffles. But he was pretty old at the time. He was like three or four now he's like sitting in his chair anymore. So what else? What else with the travel? I'm like, Why can't you go truffle hunting in the summer? Because it wasn't for for summer truffles. You were hunting for real trouble, right?

Yeah, we found white truffles. They were small. We put them back.

Who told you wouldn't kill the truffle? The guy who you are paying to

die? Okay. All right.

Did he plant them there as like as like a I went to Italy once and hunted pheasant with big quotes around it that tell you about this? Yes. And like because they were it was for a TV shoot age where they really? Yeah, so it was for a TV shoot where we're supposed to be like really like learning how to do things. I really did I forget how to do it. Learn how to split a sheep's head from an old school Italian butcher with nothing but a knife. No saws, no, nothing at all, like do it really well. And I've since forgotten it. They The trick is you got to put your fingers in the eye sockets. That's the trick anyway. By the way, the sheep's head, they served in Iceland, they removed the brain. Yeah, man, I don't eat brains anymore. But I thought they still serve it with the brain. They also didn't crisp it at all. And they serve it with the skin on which is not how I'm used to it. Anyway, back to this. So like we're supposed to shoot a pheasant, so we're out there. It was Johnny Hasini. and I were out there. And they're the only reason they did it was they wanted to train their dogs. So they, they they just they start a pheasant and put them in a bush. And then they try to get the dog to run after him to flush the pheasant out so that you can shoot it's really not hunting at all. It's pathetic. You know what I mean? And the dog was too stupid because they hadn't trained it properly yet. It was ignorant, let's say and it wouldn't run after the pheasant and so there are like, you know, they're like, you know, whatever they say in a time. What do they say on the armor? They're like, hey, so you know what I mean? And like and the dog wouldn't go so eventually they they had to sit there and like toss sticks the pheasant to get it to fly is pathetic, and I still feel I don't feel bad about it because they ate the pheasant. But it's not sporting. Yeah. You know, if I wasn't eating the pheasant it would have been a horrible travesty. Anyway.

Okay, we should do this thing.

What what thing? Alright, let me answer a question first. All right, answer your question. Andrew writes in about stabilizing peanut butter. I love nut butter. nut butter is gross. Where right you made it. You made a gross word face nut butter. The crinkling speed is quite loud. I love nut butter, but hate when it separates. And yes, I'm very lazy. I would by no stir peanut butter, but it always contains added sugar. And I have to watch my sugar sugar intake pretty closely. I'm curious, is the sugar actually necessary to hold the emotion? Emotion I think it's just kind of anyway, I know. They also had palm oil, which I would believe helps keep the fat solidified. But presumably since sugar is so ubiquitous, it also serves some role here. What is it? Would it be feasible to use other stabilizers to keep peanut butter smooth and not separating? I just want to avoid the sugar interested in either commercially available products or something I can mix into store bought at home. Thanks for the advice. And by the way, I love existing conditions. Alright. So I think the reason that the like so if you look at let's say Skippy the ingredients in Skippy are roasted peanuts, corn syrup, solids, which is very important corn syrup, solids, sugar, soy protein concentrates, salt, hydrogenated vegetable oil, and it says literally to prevent separation, mono and diglycerides. Those are there. I don't know why I guess those are helping to emulsify it. And maybe also for other purposes and vitamins. So if you look at that, it's really the sugar is there for flavor. I'm almost 100% sure because when I wasn't able to find any data on, you know, I did a quick search and it wasn't able to find anything on sugar being stabilizing. And in fact, the opposite is true from my experience when you want to vastly increase the yield of nut oil out of ground nuts, add sugar, or if you want to break your grinder, add a lot of that you know not like a like a you know how when you're blending nuts, you'll add like sugar like powdered sugar with starch to like, stop it from clumping. If you grind it in like an actual like plate grinder, and you add sugar to it, it will turn into such a thick paste that it will clog and almost destroy your your grinder. So I don't really know why like sugar affects it so much but I always add sugar true with a little bit of water in the form of simple syrup but I add a little bit of sugar to it and it breaks it breaks it and causes the oil to come out very, very, very, very much more so now I don't know whether it's because the sugar is actually adding moisture to it and that's what causes it to boil so much faster. That might be the case because If you look at peanut butter, it's got less than 2% moisture in it. That's the, that's the number you should really be looking at. So I would guess that sugar, if anything is going to probably make it less stable. But that's just, that's just my guess. So but I think the reason that people who add stabilizers also add sugars because 99% of the people prefer the taste of peanut butter with sugar in it, and they're selling to the 99% of people who want sugar in their peanut butter. What you really want to add is I think it's the mono and diglycerides and the palm oil that's doing it. And so you can look at and you can get the abstract of it, the functionality of palm oil is a stabilizer in peanut butter, by Kay Ariana 2006. And, you know, they, they, they talk about it and the effect of stabilizing with this so you can probably get some sort of high melting point fat like palm oil and some mono and diglycerides which are sold by the fron Adria Corporation as GLIs. Or through modernist pantry, you can also buy mono and diglycerides and kind of melt those into your palm oil, stir it in and that should help stabilize it. I don't know the numbers, but I don't think it's gonna be a problem. What do you think, Oh, by the way, the internet had an interesting solution for this has been posted over the last year where they're like, just turn your jar upside down. So if you store your jar upside down, the oil is gonna go towards the bottom of the jar. And if you keep doing that back and forth, apparently you can stop it from fully separating out. I have not tested it that is just what these these folks do. Another thing that I would have assumed is that like light nuking of the peanut butter could help just by heating it making it a little more fluid so you can mix it. But it turns out that microwaving especially chunky peanut butter in the microwave is very problematic because because there's so little moisture in it, you tend to get very localized areas of the peanut butter heating up drastically. And then those can go black and once they go black or brown or if the microwaves getting absorbed into like for instance that chunky part of the peanut butter preferentially over the rest. Those will scorch and turn into char nuggets on the inside of the peanut butter. So if you are going to nuke your peanut butter, short bursts, make sure you stir it in between bursts and realize that it could be extremely problematic. But that was an interesting and interesting microwave problem with peanut butter. Alright, now what do I want to talk about next?

We got we have we have some chocolate liquor that one of our radio listeners made. Josh

Do you have a glass? We can use these two we're drinking chocolate liquor out of watercop

It's 100 What is that?

I don't know you're the one with eyeballs. I hope this this is from Josh Testa. Send

back his series all shirt because it's a Gildan

This is a guy who hate who does not like Gildan shirts. So apparently we are we are low quality. Well we know we're low quality individuals but our T shirts are not behind a standard. The Stasi I hope this finds you well here's the series all shirt as well as some traffic with your I made. It is 100% neutral grain spirits cooked in a circulators 56 Celsius with Valrhona cocoa milk washed using a spins all TM I like to TM thank you Josh and cut sweetened with turbinado says NIRP Whoa, approximate abv and bricks. I was 25. Okay. It's quite good in a Brandy Alexander if you're into that sort of thing. Should be enough to share or not enjoy Josh. All right, Josh. Well, even though you do not appreciate an assassin's Guild and Choi said. She's like he's like, what kind of T shirts? Gildan Oh, no. Oh, no. Oh, no, not a guild that was the issue with Gilens.

They're rough, I guess.

By the way, if you like a fancy, Josh, if you can hear this, what are your thoughts on Bluff works T shirts. I think they're quite nice. By the way. Ministry of Supply set like sent me around in Massachusetts, they do kind of high tech, kind of like, like mountain to Boardroom kind of clothes. And they sent me like a suit that I wore in Taipei so you can rub it up into a ball, then wash it off in your shower, and it dries in a couple of minutes. So I did that. But they sent me these pants and I took them out on a glacier. And the guy the glacier guy was like, You need rain pants. It's raining and you're on a glacier. This glacier I went on was like so like, everything's melting constantly because it's a summer, but like we were literally doing what's the push ups into the glacier. All of us were doing push ups into it. And just drinking out of the streams of meltwater coming off this glacier, or like drop down give me like he's like those pants are not waterproof. I was like, suck it. And they were

Josh just said the man who made this stuff bluffed works is cool and buildings are boxy.

Well as a boxy man myself

their fit model is Dave's body. Yeah,

that's quite good. Actually. I like it. What do you think? Good good. Yeah, good product. Josh. Good product. There's a slight fruitiness to it. What does that think it's just an eval? Rona? It's good. I'm gonna give that a good. I appreciate Okay,

the highest compliment you can give.

What do you mean? Oh, living in Iceland? They it's hard for them to grow things there because it's hard for them to grow thinks they're right. So they eat a lot of fish. They poured a lot of the stuff they grow. But you know what's growing wild everywhere. Angelica. Angelica Angelica is good

for PMS and female issues.

Is that true? That your new show? Female issues? Yeah. Is it? What was the name of John Waters famous film? Is that female problems? I don't know. Anyway. So they have Angelica growing wild everywhere. And so I bought home, they sell the seeds, which you rarely get like the kind of green not dried seeds, and then make a tea out of it. So I'm trying to work with that and see whether or not

maybe I'd be in a better mood.

I don't know whether the world is ready for Anastasia Lopez. It's in a good mood.

You know, my mom's I don't use here. And she went to the bar. She was like, You're not really like how you are on your Instagram. I wish you would show the world how nice you are. What? Yeah. She said, I didn't raise you to be like this.

But you say that she did raise it

to be like, no, she said, I used to be very sweet. And I asked my mom.

Well, and that's what people also say about me. So clearly, like you and I working together has been terrible for sweet. I FCI. Nope. Yeah, ask anybody. Before I had to start working with other people. I was the nicest most patient guy. And then as soon as I had to start working with other people, I realized that the world is terrible.