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 Brooklyn Botanic Garden, a stunning 52 acre garden in the heart of Brooklyn open year round. Learn more@bbg.org

Hello, this is Dave world, your host of cooking issues coming your way you'll never get to know not every Tuesday what the House does. We got all this stuff going on SAS, SAS, SAS real later read that later. There's no cash in the envelope. There's Don't worry. There's paper, there's an envelope from Heritage Radio Network on our chair, she shows up. And immediately on air starts ripping the thing open and shaking the envelope like like like she's like it's her birthday. And it's 12 years. She's 12 years old. It's her birthday.

You're not supposed to read the card, right?

You don't want to rip the card in half. Because your parents want to look at the card, you somehow want to open the envelope and shake out the card. The card gets read if money shakes out. If the money if there's no money shaking out of the envelope, when you're a kid writing trash

doesn't even read it yet. envelope.

You mean cash vehicles? So we had to get off the air exactly at one today cuz there's another show coming on. So this is going to be in a creative show called questions to someone 84972128784972128 I don't even know if anyone's listening today because I didn't tweet out that we were back on and we missed last week. We were supposed to do it. For some reason. Whenever Anastasia and I are with Harold McGee, and we're like we're gonna finally get him live on the show live on the show. Something comes up.

I don't know why we didn't do it.

You know why we didn't do it because the engineer we had hired thought we're gonna do it two days earlier, and we couldn't do it. I don't know why. Because we didn't have an engineer.

He left it was all a blur. Everything last week,

I listened. Listen, listen. At the end of the show, I want to talk a little bit about a friend of mine. So we're going to do this whole show in semi reverse order. So let's do this. Let's not talk about our week, or anything yet. That's gonna be the middle of the show. Let's just Let's just answer Hey, every interval of time has a beginning a middle and an end.

You're gonna go into question, I'm gonna go into a tangent and we're gonna get off the air. But how much money do you want to put on that?

No, this show is a well oiled machine. A straight line is definitely made a point be well oiled in the sense of greasy, slippery, it's hard to get a hold of. Exactly. Hello, Anastasia. And Dave, I have a question. I can't remember if there's a show today. There is I make I made about 10 pounds worth of various types. And I'm curious as to the best way to store them for you Slater's, since I won't lie, I likely won't use them all before they go bad. You're just not eating enough. You can't you can't take down 10 pounds of brat worse. Don't you have friends? No, I'm not saying anything. When I say you don't have friends. I likely won't use them all before they go bad, I did not use curing salt on any of them. I did use garlic into them in case that matters. For this, I don't think that I don't think that matters. The three options I've considered are one freeze raw to cook low temp at around 57 to pasteurized and freeze three cook low temp at 68, which seems to be a good time for eating then freeze. I have enough of each type that I could test this but wondered if you had any initial thoughts slash extra experience here. Enjoy the show look forward to making it back to existing conditions. Next time I'm in NYC. Tyler now, I don't have any specific specific experience. However, I will tell you this, it is a well known fact, it now is a well known fact that salted or cured salted or cured meats. Specialty pork, when frozen have the tendency to go rancid. And so like the higher the salt content, and I think also curing salts might actually accelerate that even more. So it's probably good. But I can't remember you're tugging on my memory strings. But salted meats definitely go rancid, faster in the freezer. So what happens is, is that when you freeze, you're never really freezing the product down to the temperature at which there is no free water in there right your freezers down around minus 20. Celsius, which is about minus four Fahrenheit. And what happens is, is that as it starts freezing, you get very concentrated salty areas. And those those areas are much more prone to oxidative changes to the fats and for rancidity. So salted meats definitely are more apt to go rancid. Now, I would guess that and I think there's some stuff that vacuum packing would somewhat prevent, prevent that because it would reduce the amount of oxygen present to cause those rancid flavors. I've also there's some anecdotal evidence that a pre cook is going to stabilize it somewhat at least for color on the wreath on freezing down, I don't know whether or not it will on the on the rancidity part of me because a part of me thinks that you know, cooking, regular cooking obviously will start to lipid oxidation and then therefore that will get vastly accelerated. That's like warmed over flavor kind of a situation. But a low temperature cook in a bath followed by freezing might be the way to go. But raw also, but really, I think importantly, get rid of the air. And you know, don't freeze it for too long, because it's going to end also try to put it in the coldest part of your freezer because the freeze thaw up, down up down is going to also cause a lot of degradation over time. So that's what I would say it's my recommendation. You won't even listen to your samples.

I've listened. What are you looking at

what it's like so disconcerting one hour or 40 minutes today, I can't be off of your phone story. It's like dogs, or you know what, what? You got to

get to the question so we can get to other stuff. I need you to get through the questions.

Let's stop looking at your phone.

She's prepping for the show. She definitely is. Yeah, I can tell. I'm looking at the web traffic. She's

prepping. She's not on Zappos.

I don't even use that boat

every day from 12 to one so why would they do that? I can now get most of those shoes. Amazon Prime and you know that I'm good at, you know, returning them if they don't fit. So why would I use apples anymore? Big Amazon fans here on the show now.

Anyway, go.

Do you want to talk about your shirt? No. All right. I didn't even see this one. Okay, so we're gonna have to do this one. Just, you know, on the fly. What's the what's his question about this? Does he you don't know. Because you're looking at something else. You're looking at something else. You're not paying attention,

carbonation. No, or the one from Eldon.

No, no. Okay. Pay attention. Hi, David. How do you expect people like who aren't even in the building with us to pay attention? If you can't even pay attention during this one section of your life?

Dave? I put the questions together. Kind

of you don't remember they are alright. Hi, Dave. Anastasia, I recently got promoted to executive chef in an assisted living facility. This

was an important question to me, because the word question wasn't in the email. So I reported it to myself two weeks ago. And I put question in the subject line so that I would find it

and that's why it's important to because not because of the content notice not because of the contents

of the note for this guy because he became a what is he Executive Sous Chef or something

executive chef? Whoa, don't demote him. Yeah, anyway, and like, you know, I max never read this shit. He just

he just listen, I didn't want it to get lost in the ether. That's my real question.

Thank you for your commitment. Still on her phone people still

listening. I am doing something so minor

this I want everyone out there to know something. There is no such thing as multitasking. What you can do in your life is due a bunch of brainless things. You can do a bunch of idiot work brainless stuff like walking, chewing bubblegum rubbing your stomach, right isn't like sitting there staring into the distance, you can do all of that you can multitask that your brain is a single Tasker, you can only really think about one thing. Everything else that you're multitasking on is subconscious or unconscious stuff like breathing, walking, defecating, whatever you're doing. So don't ever look at me and tell me that you are multitasking when you're staring into your damn phone. And that you're listening, because that is as we say, physiologically not true. It is garbage. What do you think that what percentage of the cooking issue issues listeners are dedicating

right now? Do you think 100% As they listened to the show, and is that upsetting to you to think about? No, no,

no, why not? Like it's half the time when you're on a conference call. I'm sure people are muting. Either Anastasia is whenever to start to get on a conference call with you. She's either in the bathroom on mute, if you're lucky, or she is like dropping a package off somewhere or in the middle of like the Loudoun laser Center in New York City. They're the worst. You know what? And like, like, everybody knows this, but like, the more people are on a conference call, like the less anyone is listening. And so like everyone's on mute, everyone's zoned out. Everyone's surfing the internet, like Anastasia is right now and pretending to be quote, unquote, multitasking. So this is what happened. Hey, so did you get that? Did you get that data? And then you hear this? Hey, hey, and then like, it'll like their earphones. They'll suddenly hear that you're addressing them. And they haven't heard any of the rest of the conversation. So then you'll wait a while and someone else. I think they're on mute. They're trying to get off mute. And they're fumbling around with their phone because they're doing other stuff. They get back off of mute. And they're like, What are we talking about? But honestly, that's every conference call I've ever been on. Have you ever been on a conference call?

Stand Amazon.

What is it? That is not related? She's not listening. She's our life. I would think I think she was multitasking. Zero tasking. It's a new thing. Like I want to call this new monitoring. It's called Zero tasking. It's doing zero tasks. Well,

also, whatever. No, say speak your truth. Amazon person. I'm writing scathing emails

to them. Okay, okay.

It's only addressing the other two people on the chain

is now the time to write scathing emails to Amazon. Did you not exist a half an hour ago? No. Will you not continue to exist? A half an hour

need our money or we don't exist? Where do you get money now? But

this is great, though. They'll see the time that is for the show. It's only for the show and not for Amazon. Alright, question. Yes. No, I mean, like. Okay. I recently got promoted to executive chef, Executive Chef at an assisted living facility in the central coast of California in charge of providing food for 60 residents and about 20 employees three times a day for breakfast, lunch and dinner, seven days a week. That's a lot looking to upgrade kitchen to incorporate the use of Soviet circulator. And Sears all of course, was wondering what kind of see the vacuum cleaner you use. And if you and if there was a setup you would recommend for me to install, love the show and can't wait to hear back Kevin aid from Central California. Okay, well, Kevin,

I used to cook for kids in Switzerland. Breakfast, lunch and dinner for about 100 kids and I didn't use any CBT cooking so you don't really need it. Next question.

What a jerk. These guys might be the right answer, though. But it's absolutely not. First of all, like I know Anastasia I know what she does to other people. The last time I put in the Stasi, in charge of cooking something. It was raw on the floor and the rest is stuff she handed off to someone who incinerated all the meat assisted living has specific problems in that the people who are there are immunocompromised. Is that okay? So it should not be cooking for children or um, you know, definitely. Definitely not because they start to be like, You know what? It was their time to go. No, there was a grease fire that broke up. Yeah. Okay, so let's talk about what do you do? Like Stassi was like, I had no idea. I just thought she was like, I was 20 at the time and had really no idea what was going on. For the kids anyway, and they didn't die.

I made ratatouille. So first of all, ratatouille 100 people,

ratatouille for 100. Okay, so the pot is slightly larger than if you made it again. Okay, how did you cook the chicken?

I strung them all up. We'll install chickens I strung up like 50 chickens over spit and we're was like a big outdoor spit so you

cooked once? No, you're not. I've seen you try to hook up a rotisserie before I do we're not cooking rotisserie chickens every day for 100 kids not every day once you did it once no I did it three times in your life for the kids

just like

every meal. Every meal rotisserie chicken.

See? Why Why should I answer questions? When you only you denigrate anything I say and I didn't know you. First of all, you just said fine. You know my experience in Switzerland was crap. Really? Right. Really? I did a bad job. I should not have been cooking for children. Go ahead Dave answers question. Oh,

you know what? Oh,

no, no, no, you're right. You're totally right. I'm not feeling sorry for myself. You put me in my place. You should

see her face people. Oh, I put you in your place. Yep. Go listen. Miss Darcy and eyes. Please give him Mr. Garcia and i There's no correct answer ever. The Stasi and I are in the exact same place garbage can 100% of the time. Anyway, it's great that you're together, though. No, please. Couldn't we just be stored in separate garbage cans? To separate garbage cans? Not your fate?

I'm finding the photo. Okay, great.

I'm sure this dossier that it was the chicken delicious. No. All bad. All Matt believes you. That's the thing like Mr. Garcia, like the fact that matter is etched. I can't, I can't Okay, I would get if you're if you're cooking for 60 residents, okay, 60 residents and 20 employees, that's 80 people. So you don't want to get a super small vacuum machine, I would get like the kind of medium sized one, I don't have the number off the top of my head, I typically don't have to deal with them. But I typically use mini pack just because they're much easier for me to deal with than multi vac. And they have a real presence here, as opposed to a lot of the European companies like other than multi vac and mini pack, which are both European companies, but I would get a real one with a vacuum pump, they cost a little more, but you're going to be a lot happier. The thing about a getting not a smallest one. But the next size up is that you can get it with two seal bars. And the important thing about getting the two seal bars is that the main problem with vacuum packaging is actually waiting for the machine to run through a cycle. So if you have to seal bars, right, if you need the full size, because you're gonna do something large, you can remove one of the seal bars and you get the entire chamber with but if you need to package a lot of stuff, it's literally twice the speed. So if your vacuum cycle is running like 45 seconds, then you can then you can have the amount of time. And if the Stasio you remember we were bagging all those cookies. How long did that take us very long time, right, and we had to seal bars this time, just don't use it. That's the easiest way to do it. You know what the easiest way to do become a raw vegan, actually is not a lot of dehydrators for that. And then it says vacuum sealer in terms of the circulators I mean, all the circulators work, to be honest. What you should look for is it I mean really they all work. I like the ones if you're going to work professionally, I prefer ones that are a little bit more Robo, I wouldn't go for the like the cheapest, the cheapest one possible. I haven't had a lot of experience with the with the dual when you're using like multiple units off of one phones. I don't really know how that works if you're going to be using multiple units, but I would definitely consider getting a couple of circulators. And obviously try to trick out your baths to work properly. So like a lot of see, the biggest problem I see with people with circulators is using the wrong kind of circulating bath. Like they're putting stuff in metal or they're not making sure that the product is off of the bottom of the thing or not touching the sides or is fully submerged or they're not putting enough separation in between the layers of product so that they're getting kind of incorrect cooking. So that's what I that's what I would say. Or as the Stasi would say just don't use it. Just don't use the technique. Do something else cook rotisserie chicken said you had the picture of virgins return can't

find it. Okay, this picture for the episode art. Oh, we'll find it.

Yeah. This is elven. So we had Kevin before we have Elvin. Now, I'm curious if you have thoughts about unshaken a drink using clarification on shaking quotes. Nick Bennett, who was with us at the party, which hopefully with time talked about what I was curious if you had any thoughts about unshaken a drink using clarification. So Nick Bennett used to take shaken specs and turn them into stirred cocktails and he would call them on shaking them. I recently played around with milk washing stuff like daiquiris inside cars, but well but if your milk washing it, you're going to Oh, I see like milk washing but you'd still shake it to get the phone I don't quite understand. But it seems like a standard spec doesn't map perfectly into an old fashioned template drink. I'm wondering if there's a standard three ingredients sour would usually work by itself in general. I'll get around to playing with centrifuge citrus juices very soon. Thanks, Elvin. So whenever you're converting a whenever you're converting A shake and drink to a stir drink, you're going to, like radically decrease the sour component, and also decrease the sweet, you're going to have less overall sweet. And like so like I would start in in the range of like two of the spirit, and like half of simple, less even half or less of simple and a quarter or less of acid and start balancing because the reason is, is it's a warmer drink. So you're going to decrease the sugar, the acid is going to pop harder and stirring people aren't used to having that much acid. And also, the alcohol content is going to be high, the dilution is going to be lower than in a shake and drink. So it's going to require more sugar than it would acid but less of both sugar and acid than you would have in a shaking drink. Does that make sense? So so the way the drink is made when you're shaking it, like the, the entire amount of acid and sugar is going to be far lower than in a shake and drink of the same spec. And also the acid is going to be shifted down relative to the to the sugar just because the because of the way the dilution works and at least that's been my experience. And then PS I've heard rumors that the Japanese translation of liquid intelligence is heavily redacted due to its perceived incompatibility with traditional Japanese bartending. Can you confirm or deny these allegations? I've never heard this before. Have you heard this assassin? I have not. She's definitely now this one is my fault. This one's This one's on me. This one's on me. This one's on me. What's the fact that Anastasia is looking through? Didn't I? Even with you don't even don't believe me? Even if you don't believe me? You can't do me the common courtesy. This one's on me

those hands on you. Japanese Buck was heavily redacted. Is this true?

No. Maybe? I don't know. I need to find someone who speaks Japanese who will laugh to say that the liquid intelligence in Japanese is the most beautiful of all liquid intelligence is the way it's put together the way it's boxed it like It looks amazing. It's crazy that they do have a copy ask I have several copies or

permission to to they don't ask me. When I think about the process with you and Maria,

when you think about what like just like a rancid bastard I

am doing anything right? And then they just do this and you

just do it. They just do it. Bring a copy of the studio. I'll give it to Akiko we can ask. Yeah, I mean, I haven't met at the bar. They're really mean they look great. You know it also people the honest truth is they might have asked me stuff in my email and what I've seen it. No, I would not have seen it. I didn't see any. He only answered his questions from you listeners. Well, if the if the publisher had asked me on Twitter, yeah, I would have seen it. That's alright. So now you what we're going to do classics and feel? No, we're going to talk about LA and Mofaz and classics in the field. You're alright. So on the photo, I will sit. And while we're doing that, I'll be looking at the photo. And you will be talking about the party we just did in a in Los Angeles. All right. I see a team of people cooking. No, I

did it all. They just wanted to take a photo with me.

All right, people I what I'm looking at is a bunch of chickens. When you said string it up? They are literally on a piece of string. Yes. Not on a spit on a string. So how did you turn them manually? What do you mean? But if she's making a crank motion, but there is no crank it is a piece of string. So how do you use this them? I had it with them? You fisted them? Yeah, so How often were you turning them?

Every 20 minutes? It was what?

They look like they would taste good. They tasted good. They look like they tasted good. Let me see how many kids 101 2345678 chickens. No, that's not true. 1245 No, seven eight chickens. Okay, I'm looking at the picture. I can see the chickens there a chicken.

Oh, there's another string behind it that you can't see.

Dave just trust her an entire generation of Swedish kids. Oh, there exists Swiss International mess anyway, but the point is, is that she's doing some loaves and fishes action. She's like I love you'll get you'll get you'll get one piece of chicken. They're like, select a breast. No, no, no, no. A piece not like a full piece. You get like, like just one piece of delicious morsel. A morsel. morsel. All right. You gotta send me that picture.

I know. Well, I can't send anything to you here.

So I'm gonna there's no internet that I listen. I'll go on record. The chickens look fine. Thank

you. They were great. I was I was a happier better cook back then.

That's the nicest thing you've come up with. How would you have been a better cook back then.

Because I didn't care as much, then you're not a better Oh no, I didn't care about what people thought, you know? And

what how does that make you a better cook? Because

I wasn't? I don't know, because I was just like, I'm gonna just throw it all together and see what happens. And now I work with people that don't let you do that.

What do you mean? No one stops you from the way you cook at home. Who stops you from doing anything?

And people have expectations of me now that I work in food.

Yeah, but how does that make? In other words, what you're saying is you're less happy cooking. Yeah, not that you're a better

you're more now being a better cook back then. Because I cook more often.

Yeah, isn't it just because you're busier now? You have more crap to do like Amazon and whatnot. Okay, okay. So so put the phone down and let's talk about the party. Okay. Put the phone down. Sony's for closers.

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All right, so what did we do?

We did a lot we we did a party, a big party where at the Houdini mansion, and it was for Moe fad, right. And a lot of people came and everyone thought that Harold wasn't gonna dress up Harold McGee,

his Harold McGee, famous writer of on food and cooking, like you know, the godfather of science as it relates to the making of delicious David's

like we're not putting him in that $50 Amazon Zoltar costume and I left it on the table knowing he's not going to put it on and then when we looked in the bedroom, and

first of all, first of all people like Harold McGee, not only dressed in the Stasi is like pantyhose. That whole outfit was made from pantyhose and like I don't know, things that were recovered from like a used car dealership, but like, not only did Harold McGee put on the Zoltar outfit and the cardboards old tarps old zarza he's a fortune telling character you might recently have seen him on I think some sort of Bayesian or progressive or GEICO or something commercial. Anyways, so he He not only put on the outfit, and like the clothes and the end the box, but Harold McGee for those who don't know Google a picture of him, Harold Harold McGee has it has a beard already. He has like, like I don't know if it's never this last night. It's not it's not his beard. It's not like a technically a goatee is not pointy, right but it's kind of go th Right. Right. And a mustache right. costume comes with a soul tar go t

and beard. Mustache. Yeah, and and eyebrows and eyebrows like he has I wrote forgets

eyebrows and the beard and mustache, but he glued the XO

is my boob tape to

watch. What's blue tape,

the things that keep your like, your your dresses so that your boobs don't pop out?

Okay, so I like these make special anti side booty. Yeah. Okay. So learn something new every day. So like he glues or bootcamps his this Zoltar facial hair over his real facial hair. His only complaint was that there was like a little plastic strip that said Zoltar at the top of the costume. And since he was tall, like like it was right in his sight level. He couldn't see through the thing. He's like, can you cut off the piece of plastic it says alter so we cut off the plastic. And he were that dang thing. All night. All night long.

Aidan it somebody thought we hired him as like a like a Hollywood off the street.

No, they call him a human prop and we're like, Oh no,

is the godfather of Food Science.

That's Harold McGee. And at that party also we met David Carr. Who's like the preeminent fruit explore works at UC Riverside and we could talk more about that in we're gonna make new Apple heads we had we went so who was cooking at the party your friend? And

fabulous to give a shout out to your friends my friend Nina from Ziza catering Yeah, it

is really beautiful, fabulous and Jeremiah which is you know from control while they're they came in to do the cooking so the funniest part to me was they had from tacos 1980 or 94 or a 64 before Wow. So like you know well known taco joint in in LA that I think is opening a place here in New York. So they they had a you know, one of those portable, ALPA store units you guys know what I'm talking about. It's like kind of like a hero like a gyro or hero or shwarma burner, but like

if you check out my Instagram, same story,

alright, so what it is, so it's like this, like very high heat. Almost it looks like a flower pot planter in the back cranks and then it's a vertical rotisserie spit. And so you layer the meat up on the on the spit. And then it rotates and cooks and you slice off as it cooks and you make sandwiches or tacos or wherever you're gonna make money, right? So they get this this vertical Alpes door machine. And so, and they're cooking with it for a long time. And so at certain point, and fabulous, by the way, had shattered one of his arms, like one of his arms is in like some sort of Robocop like some sort of bionic thing, because he was riding a scooter in DC, and smashed into a wall and like, broke his arm to a million pieces. So we were calling fabulous, the One Armed Bandit the entire time he was there. So he's sitting there with one hand, tending this spit, and Jeremiah comes up, like right before the part like right before the party started, right. And I was like, I think I want to increase the heat a little bit. So the way that the spirits work is, is there's a little square plate with a with a hole in it. And that just slides along on this on this like kind of like flat area that you can scrape off. And in front of that is like a sizzle, like like a like a gas fired like griddle sizzle plate. And then over the top is like is a big fat bar with holes drilled in it. And before you cook, I let me reiterate this before you cook, you set the distance to the fire by lifting the bar and figuring which one of the holes you're going to put it in. It's like a belt loop, right? Anastasia, it's like it works like a belt. So anyway, so like five minutes for the party starts Jeremiah's, like, Yo, I'm gonna move this thing closer to the fire. So he lifts the bar. And immediately I think he doesn't realize that the bottom piece that is not firmly attached, immediately, the thing goes, shoot and the meat starts like flying out of the thing. He catches the hot meat, right? And then he's like, hell outta hell. And so what happens is fabulous runs over. And he's like, I need someone with two hands. And so like I run over and they they had put like 18 million pounds of like spice mix on the outside of this meat. And the fat had started oozing out. So it became like spice fat. And I'm like, I know I'm wearing all black. But still I'm not going to get this all like all over me. Right? So I have to strip down to my T shirt as follows. You didn't know me? Like I'm wearing like 85 layers of clothing even though it's a billion degrees, right says, yeah, so I like stripping down and then we're trying to muscle this meat back in. Right? And of course, what is the Stasi doing filming for posterity. Instead of helping fair, there was enough people around the machine didn't need to be any more people around the machine. That is I'm not knocking you here stars. Right? So then. So we finally get it back back in. And we're like, Oh my God. And then the Stasi shows me the video. And it's a video you have to go under stories. You have to make it more permanent. It's

a permanent story. All right.

So you look at it, you wait for it. And then at a certain point, the Stasi I don't know how she knew this was happening. She pans back. And there's Mickey in his old tar outfit just watching having a contract. And it basically sums up the entire the entire McGillicuddy right there. Okay, and shout out to Dan the Automator Dan, the Automator shout out to who spun during the thing without

Barry who is Mark Ronson, this guy

engineer who showed up and we thought we would have to do our own playlist before and afters like, you can say that I didn't say anything of hey, I take it back. He didn't say anything. So then a big shout out to Pernod Ricard and a big shout out to the LA Times. Yeah, so Pernod Ricard was the prime payer for the party. And we went out there and then we did a shoot video shoot with the LA Times at the farmers market. So the Santa Monica Farmers Market is amazing. The Wednesday Santa Monica Farmers Market is amazing. And I wish we saw some some cooking issues people out there so I was really psyched about that. But the fruit was nuts. So we bought a Kyno which is out of season now but wasn't able to have the farm we use Do you remember? Yeah. So this is one farm in in SoCal that, like has a very weird microclimate. So they can do weird things. They do weird things to citrus so they had Kino, which is this awesome? I can't remember whether it's a tangerine or Mandarin or what was a tangent but they had this awesome fruit that way past when anyone else would have it so Stasi Mud Creek Ranch, Mud Creek Ranch Anastasia and I and they also the ones that had the Mandarin quad. So last time we were there that they were just finished those Mandarin quads were some of the best citrus have ever had. So we were like the idea of this party was sustainability, right? So we were going to make a cordial because of cordial takes a fresh fruit and makes it last forever use it a lot of appeal, etcetera, etcetera. So these kynos actually have delicious peels, so, we were able to use the twist the peel in the cordial, and the clarify juice and last last forever, but here's the interesting part. So most many mandarins, by the way, David Karp, who we met also came to the party but we met him at the farmers market says that anyone who doesn't live where they grow mandarins has no idea what a Mandarin is supposed to taste like because mandarins are waxed and every every waxed Mandarin starts going in anaerobic respiration, and creates kind of often fermented flavors. So what 99% of us think is normal flavor and let's say a clementine or whatever, we're buying whatever mandarins we're buying at the supermarket, he's like that's like the difference between like making Wakka moly fresh with a delicious fresh avocado and buying those package because you don't like package rockabilly, right, you know, you're at least have that standard. So like. So anyway, so he says none of us really know what a good Mandarin tastes like. And he says that mandarins are the most noble of citrus, but the problem with them is, is that if you are converting them into juice, you need to drink the juice right away, because almost all of them to a greater or lesser degree, exhibit what's called delayed bitterness. So there's a reaction which is I believe, partially enzymatically catalyzed that will take a delicious juice and make it go bitter over time, therefore unusable as a drink or a cocktail. There are some studies currently out on using wine finding agents to knock the bitterness out and apparently ag AR and gelatin can do it. But my hope was that by turning this delicious thing into a cordial, the heat from cordial lysing as well as the clarification would cause it to not go bitter and ding ding it does. So if you have some fancy citrus and you want to use it in a cocktail, consider making a cordial it will not go bitter if you clarify and do just like the Quickie cordial, it's possible that just clarifying it will be enough but we didn't run that test because we wanted it to taste like a cordial. And so that's what we did. We also picked up $80 worth of Jimmy Nardello Jimmy Nardello peppers for fabulous in Jeremiah to cook with and they didn't end up cooking with him. Now these peppers are in the ark of taste. These peppers are incredibly delicious. Anastasia hasn't had it yet, right there was there was called a fry and pepper. They're like an Italian frying pepper, right. So they don't have a lot of seeds. They have a lot more seeds than a normal full eating pepper like a Shishido. Or padrone which they also had a whole we have bought a whole bunch of those when we're out there as well. So I bring these two giant bags of Nardella those back home with me on the airplane, because I wasn't gonna let them go to waste throw. By the way, for those of you that have never worked at a big event, what ends up happening is no matter how good the products are, at the end of the night, you're so tired, and you're so spent, and you need to get out of the place. And everyone's trying to leave so that no matter how good the product is, what happens to an associate gets

dumped gets

dumped, right? There's

nothing that takes care of a hanging over like pushing a dumpster right Dave?

Oh my god. So to stasis like we had, we stayed up until three or four. We spent, like a lot of money like to throw the party but still we were doing it on a heavy budget. So anastasius Like Dave, you need to get up

at 630 So you go to bed at like four we get up at 630 I'm like Dave, get ready. Yeah, so

like we drive over there. And pushed a dumpster yard

dumpster. It was sucked anyway. Oh, our car didn't break down this time though.

Anastasia gave Anastasia a lot of so we last time we were in LA we rented a piece bus. We're not really it was like a Vanagon right. It died. We talked about this on the air it died dead. No alternator, dead, dead dead. So we finally get it back to the house after we jumped it three times from Austin Henley's who helped us this time with the party, his like like miniature new Fiat. And then they came and take it and they gave us a credit for $120 For the peace bus. And so with this credit the Stasi rents for two days. Three days. Oh,

I Chrysler LeBaron librarian from 85.

Yeah, yeah. Okay, I'll just leave it at that. For those of you that think that the Chrysler Baron and then she buys me this, like be fake top hat. And because I forgot my real hat. I have to go. I burn and I don't use lotion. Right.

Like deuces you're wearing a top hat.

We made everyone look good. Like so like, like we were like people would roll up on us which was really easy because like to the floor this Chrysler did about five miles an hour. Like this is not your like B 50 twos got me a Chrysler it seats about 20 With that got me a Chrysler it's as small as an otter right out as big as a whale, and it didn't feel like it was sailing at the speed it was going and it was like, tiny anyways, people would roll up on us and be like, nice. And then go past my right says. Alright, so listen, they're gonna kick us off the air next week we'll do the classic in the field for today was going to be Drina dotson's Applehead dolls. I have the book with me, but and I will try to convince Anastasia for next week. We also talk more about the party cuz there's more to talk about. And also more to talk about about apples, right. But yeah, I'm gonna try to convince the doll book to I'm going to try to convince Anastasia to allow me to post on Instagram, the entire no Applehead dolls for pleasure and profit. I'm also Applehead dolls, as they are made now are not edible because they're heavily salted. But Anastasia and I are going to come up with a procedure that we'll call the Anastasia method whereby we can make Applehead dolls that are in fact edible. Okay. All right. So that's my goal. Maybe we'll have it by next week. Anastasia and I are going to have the Anastasia method of Apple heads. And then I'm going to very artfully placed in the stasis head into Drina dotson's head position on this book, and then possibly Oh, I don't

want that. Why not? Because of me to be her.

You can't be her. You don't live in Anaheim. Anyway. Oh,

or pass bar in the world. Star Wars bar at Disneyland.

I'm gonna start Oh, she didn't take me.

You would not. You would never have gone with us. Of course,