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 Roberta's home of heritage radio network for 10 years. Learn more about Roberta's at Roberta's pizza.com.

Hi there. I'm your host of item 13 and African food Podcast. I'm excited to be joining the heritage radio network this year. As we kick off our fourth season of the podcast. On item 13 We cover all aspects of the African food ecosystem, you will hear West African squabble about who has the best Jollof Newsflash, it's gonna, as a scientist celebrate anti malaria and then compare it. And Jollof is not just about eating the rice is about the protein that goes with the guests share their expertise and African food ingredients and spices. This is a region where, you know, even if you look at 18th century maps, you know, you had something called the pepper coast, fresh and aromatic peppers. That is what distinguishes West Africa. Tips on marketing food businesses, a good way to engage your audience is to take them on that journey. You know, get them talking about this idea you have that way you're engaging them. They're engaging with each other, and you're getting useful insights that you can then pull from us to develop your recipe. This season, my goal was to focus on more stories outside of English speaking West Africa. So you will hear stories from Benny from Uganda, Liberia, and even Haiti. You will also hear us discuss the impact of the Black Lives Matter movement and how COVID-19 has impacted some of the businesses featured on the show. You can catch up now on previous episodes of item 13. Wherever you listen to podcasts and join us this season as we debut on HRM Thank you.

Coming to you from Brooklyn actually today on the heritage Radio Network, got Anastasia the hammer Lopez How you doing? Fine. You're back in Stamford.

Yes, I am.

Yeah, we got John also in Brooklyn. How you doing John? Doing swell? Yeah, so like I'm hoping I did a slightly abbreviated intro today. Hey, Matt, you see you. You're back in Rhode Island. Right?

Right, right on.

Yeah. I did a slightly abbreviated intro because we are in a co working space. And I didn't know how much crazy As the screaming cooking issues I could do before they would revoke our, our membership. But John and I are here trying to go through the last of the spindles that we're turning into parks to help help you folks out who need parts for their spindles. And just as he is no, John is going to be away next week. So there will be no customer service next week. Right, John?

Correct. To get on your email between on Friday and I'll

take care of what I can. Yeah, otherwise, you will have to wait a week in order for us to answer your you're gonna get one of those auto pop ups. Yeah, out of office. Yeah. What if we just said something that was just like, sorry, we're telling you don't exist anymore. Go buy something like that. And people. People wouldn't have a sense of humor about it. And I think anyway. Probably not. So the Stasi, I'm intrigued. I got a photograph from Anastasia. She was in New York last night because well, Let's Talk Day last night. Yeah, we were in New York last she was in New York last night because we were doing a pop up at while there. So that's Jeremiah stone. And Fabian van hausky, who I call of course fabulous and have because I've known him since he was like 18. That's, you know, one of their restaurants. And so we did a booker and DAX pop up. Jack Schramm came and we mixed a bunch of drinks. And I thought it was fun right people enjoyed it.

Yeah, right. People really liked it. There was a line down the block sold out of everything. Yeah, yeah.

Full fully socially distanced all you know, according to rules and everything. I thought it was good. So they made one of my favorites they made so when while they're opened, they did this. I'm pretty sure it's gluten gluten free actually. But they did this squid. Like this squid. fried squid is not temporary. It looks like tempura but it's not because it's actually crunchy. Whereas we all know that tempura won't stay crunchy that long where this stays crunchy long time like fried lemon slices. And like a squid ink. Would you call that? Like a Manet's like an AoE? What do you call it? It wasn't a Oh, yeah. Oh, yeah. So then, but then I was like, Oh, you got to bring that back. Because that was one of my favorites. Not that I got to eat anything. Did you guys get to have the food?

I had a little bit.

I had it. Yeah. They sold they sold out pretty fast. So then I had literally just been saying to someone that I think that the cuttlefish even though it's camouflage is great. They it's definitely of the three a third tier cephalopod. Right? And then Jeremiah is like, surprise we're doing a squid but we'll do with cuttlefish. Mikoto fish for real there was good was really good. I enjoyed it Blakey but in general, my feeling is is that you could be a squid person or you could be an octopus person. But like definitely those like those are like the so like, what do you guys think? Do you agree with me or disagree with me? I know that Anastasia doesn't is not grooving on killing cephalopods at all now because their friends not food now in her mind, right? Yeah,

yeah. Yeah.

But but you're more like that's by the way. That's a Finding Nemo reference. For those of you that have never seen Finding Nemo, that's a Finding Nemo reference. There's a shark a great white shark and Finding Nemo who is trying to go vegetarian. And if there's actually a group of sharks, and they keep on saying friends, not food, friends, not food, trying to like not eat, like, you know, Dory and Nemo and all their friends. So but you're okay with killing cuttlefish? Right cuz you don't care about them?

No, you said that they're equally intelligent. No,

no, no, they're not equally intelligent. They're definitely dumber. But their their camouflage is amazing. Like the cuttlefish has some of the most amazing camouflage abilities of of the cephalopods. But I think that they're definitely dumber. I mean, look, I think octopus is the smartest, right? I shouldn't say the smartest octopus is by far the smartest invertebrate in the world. Like, like there's no no comparison, right? And then I would say like the smartest squid is underneath the you know the octopus and that would say cuttlefish and then Nautilus is just like a like a dumb but you know, Nautilus is just like a floating freaking shell thing. But no needs Nautilus is do they

have to look up Nautilus? I don't know what that is. They have

just a shell.

Well, I mean, immediate, there is a shell. But in order to produce a shell there needs to be a meaty thing in it. You know what I mean? Are you familiar with Tyrian? Purple?

No, no, no.

Okay, so I forget how I went down this rabbit hole, but like purple was a very expensive, very expensive color back in the day. So purple was one of the very first synthesized AnnaLynne dyes it was done in the England and that's the color mauve was the synthesized dye in the 1800s that became very popular prior to that purple was extremely expensive because a light fast purple that lasted a long time, like the best dyes came from the snails, these murex snails that you know are in the Mediterranean, you crush these snails up and it takes like 1000 snails to make like one gram of this dye and that dye doesn't go very far. That's why it's like royal purple bubble blah. So there's this guy great purple, or is it like a blue that then gets changed into a purple? It's well so it's not it's not a an anthocyanins are different things. So it's not in other words, it's pH stable, but like different different species of this mirror X style of snail produce different colors. And those colors can range from red to purple to more bluish. So for instance, like the very specific blue thread that's supposed to be in Jewish prayer shawls. Was that dye called to tackle it, I forget the name of it. That is also even though it's blue, and not purple. That has recently been theorized to be a mirror X snail die as well just treated in a slightly different way. But it all starts with and apparently if you really put your mind to it, you can milk the snails to get the die out. But what in the real life what happens is that you're not sitting around milking a snail, which is also how you get Musk aromas, right? They milk Milk civet cats, which aren't cats anyway, to get Musk out so like but no one milks the snails what they do is they smash the snails up and they get they get to die out. But it's fantastically expensive. So it's literally I looked it up you can buy this die now for you can get a quarter of a gram for like, like 100 120 bucks or something like that. Or like more. It's like 1000s of dollars of grant. It's freaking bananas anyways. And the thing is, is like I was kind of like, Should I try to find something made with this? Like, no, no, no, no, why we were wrong rabbit hole anyway. But the point is, is that that guy was eating those snails. That's where we're going all of this is that there's a guy in Lebanon right now making Tyrian purple, smashing up the snails and then he has to sit around and think of recipes. He has to think of recipes, where he can use all of these 1000s of snails that he goes through to make this minut amount of die that he has. And I'll give you one last little thing about the snails. Apparently, there is a passage in you know, one of the volumes in the Talmud that says that if you marry a man, and he all of a sudden decides to switch professions and he switches professions into a die maker of Murex die, you're allowed to divorce him because he's going to stank so bad where it was so bad. Yeah, it's like grounds for divorce. He became he became a dime maker. I mean, please, what am I supposed to smell like this forever? Come on, God. But you know, nowadays that we live in a situation where you know, like, both both partners can you know, work, you know, and do it? Like I feel that's the kind of thing where you have to go in as a family business. You can't be like, you know, the person coming home stanking of crushed up Mirek snails,

all their family eating smells that way, then you won't notice it'll be fine. Family.

Yeah, it's like garlic at dinner. You know what I mean? Do what I'm noticing a lot. Like Don't you hate how even if you don't eat the onion, when you're slicing raw onions, the onion gets into your fingers. And then like, you can taste it later on that evening when you brush your teeth, even if you haven't eaten it.

so horrible. It's horrible, right? And I love that flavor and that smell in my food. But then when I like smell it on my fingers. It's so funny. Like, I hate that.

And it's for it's forever. It's like last forever. It's crazy. This is and my problem with it is is that I have to be careful because Jen, my wife does not like raw onions loves cooked onions doesn't like raw onions like so. It's like, you know, I can't be I can't be having wrong and fingers. I don't know but what am I going to sit there and like put gloves on at home to slice the raw onions? I don't know should I guess I should. I don't know. What are your thoughts on raw onions? Stars.

Don't like I can't eat I told you they give me

oh yeah, I forgot. Yeah, they give you

nightmares.

Yeah. raw onions give me I love pickled onions. And I loved cooked onions but raw onions can't do it.

Well, yeah. Also move move your mic maybe slightly further away. That was sneaky loud tense. Yeah, well, yeah.

Oh, one more thing before we get out. So then, so we did our pop up. If there was cuttlefish, it was delicious. So I maybe temporarily take back my statement about cuttlefish being a third tier, a third tier cephalopod. But the stasis stayed over at a hotel and I guess I'm sure it was fine after we got a huge fate. Huge. We did get in a huge fight. And you know, like, like we do. But when you got home today, what do you see on the on the coast?

Well know that I was has been there for a while, but I wanted to show you today, but I have a Blue Lobster.

Well, I mean, it's a Blue Lobster in several pieces now. Yeah. Was it ever hole?

No, it was like it was under a rock hole. And I picked it up with the tail separated and then the other the head and the claw. I had to dig out of the hole. And then that's that's what it is.

Huge. But it wasn't. It wasn't alive at all.

No, the tail had been eaten. And I had Peter came over and he was like, oh my god, somebody's eating somebody's coming or lobsters and like grilling them. I was like, Peter.

You're they used they used to be a pretty decent commercial fishery on the sound for lobster.

I didn't know lobsters. Were out here though. And that one looks cool, right? It's like blue. And oh,

yeah, blue. Blue Lobster is very, very fancy. Now there used to be a serious commercial fishery for lobster in the Long Island Sound. I forget why it declined. But you know, look like the further north you go the colder the water and the and the rocky or the ground underneath. Like the like those people all looked down on us. So like Cape Cod, people look down on Long Island Sound lobster. And then Maine lobster people like look way down on Cape Cod lobsters. So I remember I was in Maine once. And I was taking this male boat out, put them on this male boat and the male boat is also the lobster boat, right? Because you don't have just one job in this part of Maine. It's like, you know, he's, he's probably also the town magistrate or whatever. But he's a lobster fishery person. And by the way, you can't just become a lobster fishery person in Maine because when you put when you're when you're putting a lobster boat out, you put all your buoys out and those buoys mark your traps, right. And when you put the traps out if someone like takes your trap, like takes it, that's like a shooting in the face offense that's like a stab and burn. And you're like, why did you stab that guy and like his body on fire? Oh, well, they cut my lobster trap now. I mean, sorry, they stole my lobster trap and you're like, okay, okay, fine, fine, you know, you're good. You know you're gonna get let off. But what they do do is is that if you are a newbie if Anastasia shows up in Maine buys a lobster boat goes and puts all of her little pots out with the buoys. They just come by and cut the buoys. They won't take the traps because for some reason that is against the code, but they will just cut your buoy straight off. And so you have to like do it for like a couple of years before they they're like fine and they stopped cutting your buoys. That's how you have to do it to get into it. Anyway, so lobster guy but But Papa Papa papa, papa Mike. Oh, I used to spend my summers in Cape Cod. He's like, Oh, yeah, Papa. I was like, Oh, we used to get lobster a lot. And he goes Mudbugs and that's all he said to me for the rest of the trip. Because he Cape Cod lobsters are Mudbugs to him because he has the hardbound and he was like, he wouldn't even deign to talk to someone who was eating Cape Cod lobsters, which is I'm sure how the Cape Cod people will think about the sound. And then if you go up to Nova Scotia, where like the forestry lobsters are there like warm water, Maine, lobsters are the worst. Anyway, the snobbery among lobsters. And by the way, to me without traps here. Well, I mean, I don't know how angry like, like sound based lobster people are, I don't know whether they're as hardcore as manners. But yeah, you could probably find a plate. I mean, like, on the Cape, like they put traps out. But a lot of the big lobsters they get with diving. So like if you go to Cape Cod like out at the tip. There's places out near the tip near Provincetown, like race point where it gets really deep really quickly. And so people go to those kinds of places where there's a big drop off, and they'll dive down for lobsters. But I don't know you could look it up. I mean, it's a thing. I also don't know whether there's any regulations about putting traps in, in public waters in the sound. But yeah, the short answer is yes. You could probably buy a trap. Get a buoy. And if you figured out how to legally do it, you can kayak out drop that sucker and get a lobster which will be I think, fun to do at least once. Right?

Yeah. Also trap back up into a kayak with you is going to be quite the experience, I think.

Are you are you saying that Anastasia doesn't Have the freaking anger to get a lobster trap out of the water in a kayak.

I mean, he's got the anger to power it but then I don't know if you're gonna be up close and personal with this lobster in a very tippy vehicle.

I mean, but she can lean the other way. I mean I have faith in her I'm gonna have to say I have faith that Anastasia will get that last year up. I have a state that if there is a lobster in that trap, she will get it up like come hell or high water she will get that love

the lobster photo I sent you that the call is still intact so they didn't eat the meat and whatever eat it ate the tail but nothing o'clock.

So are you a tail person or a claw person?

I don't like lobster that much. I only like lobster rolls.

Where is it? Okay, so you like lobster when it gets

cold? Not hot. What's the difference?

For me? I was the mayo and I mean yeah, you know what, and you live in Connecticut. It's kind of your role the way Yeah,

I like I like I like a warm lobster. But with in butter Lobster. Lobster butter. Like, that's my that's my favorite. And surprisingly, even though Chester Connecticut is not anywhere near the sound, like I'm sure they didn't open this year because of COVID they have a fantastic place. That is it's he's a teacher. And in the summer, he runs the snack shack by Cedar Lake, which is like the kind of local town recreational lake in Chester, Connecticut. Some of the best lobster roll of Connecticut style I've ever had.

My dream in life is to run a snack shack like that is what I would want to do.

This is attainable for you.

Yeah, get buddy buddy with the guy from Chester. Maybe you could inherit No,

no, I need to be honest. I need to be on ocean. But yeah,

this is attainable. Nastasia This is completely

attainable. But yeah, you need a

flat you need a deep fryer and a flat top. And pretty much you're good to go about

that is you're open from what nine to two or 10 to two,

right? Well, I think you're open wherever the hell you want to be. Because unlike unlike a regular restaurant, it's not like if someone goes into snack shacks close today. They're like, Oh, well, the snack shack school. Oh, well. Yeah. And if they're if they're at the beach, and the snack shack is open, they're like, I'll go into the snack shack. It's like ideal for you. Yeah, it's ideal. And it's ideal.

I can see you kayaking up with your fresh slop fresh lobster catch. Yeah. That one lobster roll you can make with your catch. Closing.

Yeah, and people are not upset by anything. You serve them because it's just a bonus. The beach, you know, it's just yeah, freaking bonus. Right? So

it's like, it's like, you can be as good as you want. But you don't have to feel pressure on it. Like you know, you'll do a good job. I know you do a good job. But you don't have to be like that New York thing where it's like, not only do you have to do a good job, but you have to have the appearance of doing a good job for everyone with their little with all their little mental God sees that they have about like what a good job means in New York, you know what I'm saying? And anyway, so like the Yeah, I think maybe this is it. I feel like we've gone to a breakthrough. This is what you should do. Snacks, like let's make our next product right make our next product. I will make a snack shack. And you know, hopefully we make some money on the next product leaves Snack Shack and we hang out and you show up and the Stasi will be sitting there like pounding bubbly wine. She can't serve it to you because she doesn't have that license. But she'll be pounding bubbly wine,

David, that you can't serve. Oh, you can't serve alcoholic beverages on the beach.

I think it depends on the beach. You definitely can't have glass. Most beaches don't but it's like sometimes if you have restaurants like there's demarcated areas where you can serve alcohol, but I'm just assuming that you don't have that license because that's a again Bucha to get that stuff. You just want to have a snack shack. Yeah, I mean, you know, oh, by the way, the Blue Lobster I've never eaten one. It's also extremely fancy. Never had. I don't think they taste any different. It's just I think a genetic thing of a jig that makes them makes them blue but they are more expensive. And lobster as much as I love lobster and lobster rolls. Lobster second tier crustacean. I think crab. Oh really? Crab?

I thought you were gonna say the smaller things.

Like what? The previous crayfish? Yeah. Now that's like fifth tier like look, I like I liked the I liked the flavor that of the water that crayfish are boiled in. But speaking of Mudbugs they're literal Mudbugs like they live in freshwater so they don't have like a lot of like, you know, free peptides they don't need to so like their flesh is like just not as flavorful. Which is why they're and I love eating them. I love the action of just like ripping through all of those crayfish body He's like, I love it just ripping through all those bodies. But like, Yeah, it tastes mainly about the boil. I think this which is why when you cook a lobster, you cook it, you pull it, you eat it. When you cook a crayfish, you cook it and you have to let it soak in that liquid forever. Otherwise, the thing is relatively tasteless. What do you think?

I don't, I don't have a lot of experience to crayfish.

Shrimp, as we eat them are good. But to me like Trump becomes a first tier crustacean when you have the shell and the head and you get that really crunchy head with a nice head goop and you can suck that out to me. That's top tier crustacean action right there, whereas I don't like the head goop and a lobster. Anyway, so when he gross, you know, I'm sorry.

What's it whatever's in the spins? All is

gross. Oh, that's true. Yeah. So like, whatever and I'm not gonna get the spins off that we have to wade through now, or I should say we John is currently waiting through right now are like, like,

what do you want to do to the people that that mail them back? Like

really bad things? I can't believe people mail things back this way. It's shameful.

Man.

I have no idea what how does this gonna work with our recording, but my internet connection just dropped for a second. Anyway, we have a fish question in the chat. All right, go for it. Corbin fanning asks, How do you know which fish or any seafood for that matter? You can eat raw the FDA guidelines make it seem like flash frozen frozen fish are the only safe thing safe things to eat. How can this be true if sushi restaurants are varieties of fish, and none of them look like they were frozen?

Most fish in sushi restaurants has been prior has been previously frozen. But like a lot of the freezing is done at kind of a really high level. There are different parasites that are associated with different things fish, so like, you know, some of which are merely gross. Like, I don't think you can get worms from cod in your own body, but they're just hard. Gross. That's why you don't see cod sushi. Right, John? We were having this discussion the other day. I saw it once. Yeah. Yeah. Well, you weren't. You weren't happy about it. For those of you that have never handled raw cod? It's like, well, it can it can be like warm again. It's crazy, right? So you know, most fish are frozen that way. So we were talking we had the aura king salmon people on last year. And they just test theirs don't and they don't freeze them. Right. But most of this stuff is frozen and certain fish are more susceptible to worms than others, especially fish that are fish that are carnivores, I think are more susceptible to a lot of these parasites. So most of them kind of are frozen, as far as I know, but I could be wrong. So if you're catching your own fish, I mean, and you are going to freeze them because you're worried about parasites. I would say the trick is is to get is to freeze it as quickly as possible. So I would definitely do the salt ice slurry, zip it in a zippy put it in and get it frozen very quickly. This way, you'll get less machinists. You have a firmer fish and you'll get less drip loss as it thaws. The one that answers the question matter now.

Yeah, go.

My name is Brandon boy, co owner of Bluebird is a super duper awesome place. The furnace is a very, very, very, very proud sponsor of the Heritage radio network. We're also super awesome. Thank you heritage.

Alright, Luke Mazar wrote in via email, I currently have an instant pot, and I'm looking to potentially buy Kuhn recon pressure cooker to get that extra pressure I actually have never measured because I don't own one the pressure inside of an Insta pot. But for some reason, all of the electric pots that I have measured are lower than 15 pounds per square inch. Why? I don't know I don't I don't know what it is. I spoke to Anastasia and I actually once spoke to someone who has worked for a company that sold pressure cookers, electric pressure cookers, and he said to us, what do you need the extra pressure for and we're like, because Because was not what I said sighs I think or something like that. I was like, and if I want it, why not just give it to me. It cooks faster, like things taste so like when you're cooking at pressure by the way. The blog, genuine ideas which I do actually love that blog has a completely incorrect view of why pressure cooking, pressure cooking. One of the ways pressure cooking is different from normal cooking, the extra temperature you get will accelerate, cooking quite a bit of things like collagen. So when you're trying to do a braise, and you want to break down college and quickly, like those extra psi are going to make it happen faster, for sure, right, because it's going to cook at a higher temperature. But not only that, if you go on cooking issues blog, which still exists somewhere, and you look at the pressure cooking posts, you can see we made the same stock in pressure cookers at different pressures. And the higher pressure, which you know, is equivalent to a higher temperature, you'll notice the stock is browner, and you're getting more of those brown cooked meeting notes. So the as long as the meat right in the meat in a pressure cooker at a higher pressure is going to taste richer than it otherwise would more meaty assuming it's not inventing. So I, I would say that the Qunari Khan's going to get to a higher temperature than the Instant Pot, therefore I would like it better. And also, they don't say this, you can overdrive a Akun recon if you want. Because the cooler recon goes to the there's a little spring doodad it goes up to first ring which is theoretically five psi, it goes up to the second ring, which is theoretically 15 psi, and then it keeps going up for almost another like half ring before it starts going wash so you can get a little bit of extra out of it. And when I really needed to work, what I do is I just throw some towels on top of the knob to provide a little down pressure and I can get a little even more psi. So even though you're up there at you know a mile above sea level, I think it's worth an upgrade to go to something where you're actually manipulating the pressure with a valve rather than manipulating it with a temperature sensor in the bottom of a pot. What do you think? answer was that was that answer? No. Yes. All right. I thought I answered this, but I guess I didn't Geralyn wrote in via Instagram. Love liquid intelligence. Thank you wondering if I could ask you a question about one of the recipes. I've tried the cognac in red wine eggwash. So this is what I did was is we're making a carbonated drink with red wine and cognac. And it was just too aggressive with the wood and the tannins in the wine. So you wash it with a egg and the egg protein binds to a lot of the polyphenols and the tannins and pulls them out. So it just lightens it up. So it makes it that once you make the drink and carbonated it you know it's not too aggressive. Not too aggressive, like Anastasia and I were with each other last night. Right like that. They like that. So it turned out amazing. But how long? Are you able to keep the booze? Make sure after you've washed it? Can you use it forever? Because the alcohol content or will it go bad because of the egg? Hope you're able to answer my questions. Kind regards, John. So yeah, you can use it forever. And in fact, the longer you wait, more egg white protein will drop out. And when the egg white protein drops out, and you can't or if you buy spins all when they're back in stock and you spin it out. If you get more of that egg white out, it will be easier and easier to carbonate if you're carbonating. So yes, it will never go bad. In fact, most of these high alcohol things that have milk or eggs or whatnot in them, like the longer they sit, the more stable they are. And so kind of like the quote unquote safer they are. But if you're using the the protein like the egg white or you're using like milk protein, if you're using that as a foaming agent, like in a shaken cocktail that will dissipate because the proteins will aggregate usually over time and fall out of solution. All right. Peter Flanagan writes in Hello. Oh my god. So I can't go through this. Peter Flanagan write us anytime. So a couple of episodes back. We were talking about scales. And I was saying that I bought a scale on the internet's that is 30 kilograms scale by the point one gram and by the way, I love it. And I also have for Booker and DAX because we're going to be testing sizzles soon and I want to be very accurate about gas consumption. I have a five kilogram that goes by the 0.01 grams. And my question was, why is it that I can get these scales, one is five kilos by the point one gram, one is 10. One is 21 is 30 kilos by the point one gram, all the same body the same, like everything. Same basically price, but one costs a lot more and, and Peter went through all of the calculations about how many bits they would need in their, in their analog Have to digital converter and says it's possible and then gives me some reasons about why some might be cheaper, which someone else also wrote in a process called binning, where I have a bunch of equipment and I measure it, and I take the crappy stuff, and I sell it to you as a directed item. So like the crappiest units get get made into the five kilogram scales, and the best units get made into the 30 kilogram scales. And then I like to sign off and he says we have any more problems refer to the cooking issues metrology department, or some other lab monkey hope this helps Peter. I wish we had some lab monkeys. How much you think a lab monkey cost us?

We paid on?

Oh, wow. Like an actual. I want an actual monkey on an actual monkey. Did we talk about this before? Like the very worst Christmas gift you can give someone as a rescue monkey? Is that a thing? I mean, like I was trying to imagine what's the very worst thing you could get somebody as a Christmas gift. And it's like surprise, it's a monkey that's so poorly behaved that a person who actually wanted a monkey gave it up and now you have it and you didn't even ask for a monkey is going to be flinging poop everywhere. It's going to be screaming it may be violent rescue monkey, though. Worst gifts.

The worst, right? Bad. Yeah.

Can you think of a worse gift than a rescue monkey? It's also like, you're like it's a monkey. I can't just like, I can't read gift it. Well, you can do the rescue monkey. Anyway, if you think of a worst gift to you, let me know. Hello, Cheng wrote in what? You got one

question from the chat about all right, but eggs sounds like an urgent, quick, quick question from Nathan page, what's the temp time for pasteurizing eggs with a circulator or some resources for reading up on it wanting to make cookie dough that is safe for my pregnant wife.

Ah, I would do 57 degrees Celsius for an hour and 20 minutes. And you could do if you needed to do an hour 40 You could do an hour and 40. Here's why that the 57 which is 135 degrees Fahrenheit will kill salmonella. You want to I forget I don't have in my head right now the actual thermal death curve for salmonella thermal death curve in chicken which is not the same as eggs. But eggs are actually going to be easier to kill than in chicken because it's 100% liquid phase. So whatever the curve for chicken is, will work in eggs as well. So I would also push the old blog again, if you go to the suevey primer, low temperature primer in the cooking issues blog, I printed the at the time FSI S curves for thermal death curves for salmonella, and you can trace them. But I use 57 Because while an egg will get slightly thicker at 57 If you cook it for a long time Celsius, it won't set right and so I use 57 and within 45 minutes, the center of the egg will be within a degree if you're using large eggs within 45 minutes to Senator VA will be within one to two degrees or 57 and then I will let it ride for however long the thermal death curve is. But I would say that if you did an hour and a half, you're probably way more than safe and then cooled it down. And so that's the way that I would do it it might be possible to do it at a lower temperature and get even less of a thickening on the egg like you might be able to do a 55 but I always do 57 Part of that is because I often used to have 57 degree baths around for other things and so it was just easier for me to do 57 Anything else and 57 is the kind of the hottest temperature that you can just put your hand in and out of to get things without having to worry about it. Answer was good answer to work

to Great answer every time you say thermal death curve I think I should start a noise rock project called thermal death curve.

Media if that hasn't already been taken. You must do that. I would even though that's not my style of music I would totally I would totally listen to that. I would use the

best band when I was in college was this band Kentucky Fried Doom they put what do you call those Peretta or the they put the oh my god the contact mics on a deep fryer and during the show they were like a doom metal band during the show they would mic the deep fryer and deep fry any item that you brought to the show creating quite a smell in the place it was

what did people bring? I mean there

well some people brought things that they actually wanted to eat like you know Oreos and whatever else. I mean people definitely brought meat because meat is the thing that's gonna like stink up the room the most.

No one like put their underwear in to find out what had to be food.

I think it was all food. Actually don't I'm not clear on who owned this deep fryer

and how it is down. How did that make sense?

I mean, it was great. It was this like crazy. otherworldly Verbling thing go through a bunch of processing.

Yeah, yeah. I like that, like Kentucky Fried doom. I enjoy my doom Kentucky Fried although if Popeyes came out with some Doom, I would definitely buy the Popeyes Doom over the Kentucky Fried doom. Because Popeyes is the superior chicken. I think we're stars and John, do you have opinions on fast food fried chicken?

You saw me eating it last night?

Yeah, I did. Which one Popeyes. Yep.

She was eating a sandwich. She was on the sandwich train. Which I have not had one of their sandwiches yet. I've heard his delicious sandwich. I've heard nothing but good things about Papa salmon. And I will say wildly befriend famous chef, my brother in law at his wedding. He was like, You know what? I'm gonna have my wedding for my wedding food. Popeye's fried chicken. And that's what they had Popeye's fried chicken. Popeyes catered while he's winning.

That's amazing. Yeah, it was.

And you know, you know what? No one said. This food sucks. You're not like you're at a wedding. And you're like, oh, man, this food sucks. Well, like no one says that about Popeye's fried chicken. Just like a bunch of Popeye's fried chicken around. No one's like, oh, man, these suck because Popeyes chicken is delicious. Anyway, that's my feeling. So Booker loves Popeyes chicken. And x also, of course, loves Popeyes chicken. But because DAX and I, you know, whatever, like DAX and I always want the spicy and Booker has got it in his mind that he doesn't want the spicy. So then I forced him to taste them spicy the other the other day, and I was like, see, it's not gonna burn you. It's not like super spicy. And he was like, I think I might have converted Booker to being okay with this spicy you guys are spicy right? You're not? You're not a mild Popeye. Are you? Really? But have you had the spicy one says? Yeah, yeah. Did I talk about 10 inch knives yesterday? Last time? Maybe? I don't think I had did I think

about that. But yeah, not on the radio. Yeah, I'll

probably have so like, this is one of those things where I would have assumed and wrongly that like everyone had they had the spicy would choose spicy. But clearly Anastasia who knows what she likes, prefers the mild and so like, I have to re re what's the word re calibrate my mind. This is some people just like the mild one even. It's not that Anastasia doesn't like spicy things. She just prefers the mild Chicken Rice does. Right? So because I think like a lot of people have a bad mental idea that just because somebody doesn't want something like this piece of chicken spicy that they can't handle spicy things, which is not the case. I know that for a fact I've seen stars pound spicy food.

But this one pepper flakes on RP.

Oh, hell yeah, man. The Stasi and I are like, we're like that. We're like the pepper people on pizza. Like when the Stasi and I show up to a pizza place. And there's no pepper flakes. We're like, how am I supposed to eat this? How am I supposed to eat this? And so like, we instantly unscrew the thing because we had it's been a long time since we've talked about this. I want to find the idiot who made that pepper flake shaker

and the holes. Yeah.

It's insane. It is insanity. It's done

just to make you angry. It's like the person who designed that hates pepper flakes. That's what it is. They don't like pepper flakes, and they'll

have one there is a shape available. That is fine for pepper flakes. So why does anyone have the one with the holes?

I don't know people if you have the one with the holes. After you're done self flagellating. Get the one with the lines. It's the one with the lines that can do the pepper flakes. That thing works fine. We don't have to unscrew the one with the lines right that's No,