1 00:00:08,960 --> 00:00:13,320 Speaker 1: This is me eat your podcast coming at you shirtless, severely, 2 00:00:13,480 --> 00:00:17,680 Speaker 1: bug bitten, and in my case underwear listening hunt e podcast. 3 00:00:18,280 --> 00:00:23,520 Speaker 1: You can't predict anything presented by first light. Go farther, 4 00:00:23,840 --> 00:00:29,440 Speaker 1: stay longer. You know, as as we get into talking 5 00:00:29,440 --> 00:00:31,360 Speaker 1: about different food I feel like it's an important thing 6 00:00:31,400 --> 00:00:35,360 Speaker 1: to clarify here is like, uh, last night, me and 7 00:00:35,440 --> 00:00:43,520 Speaker 1: Janice eight dinner at Josh's restaurant, but we've also hung 8 00:00:43,520 --> 00:00:49,320 Speaker 1: out a bit and just socially and had some wild 9 00:00:49,440 --> 00:00:54,520 Speaker 1: game that Josh and friends you go mostly by Joshua 10 00:00:54,560 --> 00:01:00,880 Speaker 1: or Josh both. Yeah, that Josh has gotten from friends 11 00:01:01,000 --> 00:01:03,960 Speaker 1: or harvested themselves. So if when we're talking it sounds 12 00:01:04,000 --> 00:01:07,840 Speaker 1: like there's confusion ever between what we consumed in the 13 00:01:07,880 --> 00:01:10,039 Speaker 1: restaurant and what we consumed like for instance, in my 14 00:01:10,080 --> 00:01:14,400 Speaker 1: hotel room last night. UM, bear in mind that that 15 00:01:14,520 --> 00:01:21,080 Speaker 1: there's like important distinctions there between commercially produced meat that 16 00:01:21,160 --> 00:01:25,759 Speaker 1: can be sold in a restaurant and sport harvested meat 17 00:01:25,800 --> 00:01:28,520 Speaker 1: and fish that you can just get from yourself or 18 00:01:28,520 --> 00:01:30,760 Speaker 1: be gifted to you from a friend and share with 19 00:01:30,840 --> 00:01:34,000 Speaker 1: other other friends when there's no financial transaction going on. 20 00:01:34,640 --> 00:01:37,240 Speaker 1: So just bear it in mind as we talk I'm 21 00:01:37,240 --> 00:01:39,319 Speaker 1: not gonna go in and clarify all this stuff all 22 00:01:39,360 --> 00:01:41,120 Speaker 1: the time. And it's an important distinction, and I just 23 00:01:41,160 --> 00:01:43,119 Speaker 1: want people to be aware of that as we march 24 00:01:43,240 --> 00:01:45,840 Speaker 1: through some of the foods. We're gonna be talking about 25 00:01:46,520 --> 00:01:52,440 Speaker 1: Josh Gaines stays On restaurant. Does it annoy you? Does 26 00:01:52,480 --> 00:01:54,320 Speaker 1: it annoy you? When? When? If you if you look 27 00:01:54,360 --> 00:01:58,320 Speaker 1: at stays On online, there's two like things that people 28 00:01:58,320 --> 00:02:03,320 Speaker 1: will point out. Just a joy like a Joe Blow. 29 00:02:04,240 --> 00:02:06,480 Speaker 1: If you went and typed in staves on San Francisco, 30 00:02:07,080 --> 00:02:10,280 Speaker 1: he's gonna find that you have three Michelin stars, which 31 00:02:10,320 --> 00:02:15,040 Speaker 1: is like a tremendous measure of success as a chef 32 00:02:15,120 --> 00:02:21,800 Speaker 1: and restaurateur. And there's gonna be another descriptor does that 33 00:02:21,919 --> 00:02:25,760 Speaker 1: descriptor annoy you? Then it comes off you haven't told 34 00:02:25,800 --> 00:02:29,000 Speaker 1: me what it is yet, because it's the it's the 35 00:02:30,200 --> 00:02:33,160 Speaker 1: if you take a national perspective, it's the second and 36 00:02:33,280 --> 00:02:38,360 Speaker 1: most blank. Yeah, you know, unfortunately, that's that's the Do 37 00:02:38,400 --> 00:02:40,919 Speaker 1: you hate it? Like kind of like a no, I, 38 00:02:40,919 --> 00:02:42,480 Speaker 1: I you know, I don't. I don't hate it. I 39 00:02:42,480 --> 00:02:44,000 Speaker 1: mean I think that you know, there's a there's a 40 00:02:44,000 --> 00:02:45,920 Speaker 1: certain reality until can you tell people what it is 41 00:02:45,960 --> 00:02:47,959 Speaker 1: the second most one. Well it's it's the second most 42 00:02:47,960 --> 00:02:51,720 Speaker 1: expensive restaurant in America, apparently because reporters can't do math, 43 00:02:52,680 --> 00:02:58,080 Speaker 1: but because I feel like it, Um, go ahead speak. Well, 44 00:02:58,160 --> 00:03:01,760 Speaker 1: you know, we we started um putting. We we we 45 00:03:01,840 --> 00:03:05,040 Speaker 1: put the price you know, out front in the beginning, right, 46 00:03:05,200 --> 00:03:09,200 Speaker 1: everything was included. And then if you look at you know, 47 00:03:09,280 --> 00:03:13,320 Speaker 1: let's say another three star Michelin restaurant, you get a 48 00:03:13,480 --> 00:03:17,440 Speaker 1: basementu price. Then there's you know, four or five supplements, 49 00:03:17,520 --> 00:03:19,160 Speaker 1: and you add all those things up and it's like 50 00:03:19,160 --> 00:03:22,440 Speaker 1: double the price of here. So you know you got 51 00:03:22,440 --> 00:03:24,720 Speaker 1: it just by coming out and saying here's what it 52 00:03:24,800 --> 00:03:29,760 Speaker 1: costs for all inclusive? Or how many courses does wind 53 00:03:29,800 --> 00:03:32,320 Speaker 1: up being? Uh, it just depends anywhere from eight to 54 00:03:32,880 --> 00:03:36,840 Speaker 1: you know, sixteen, So you're just laying it when you 55 00:03:36,960 --> 00:03:38,400 Speaker 1: lay it all out. I was trying to put it 56 00:03:38,440 --> 00:03:39,600 Speaker 1: all out there. I was trying to say, hey, guys, 57 00:03:39,640 --> 00:03:43,880 Speaker 1: here's math. This is so much. You'll be here for 58 00:03:43,880 --> 00:03:46,280 Speaker 1: a couple of hours, it's this much, and then it 59 00:03:46,480 --> 00:03:49,480 Speaker 1: then it positions you in that way where you have 60 00:03:50,600 --> 00:03:55,480 Speaker 1: all over online. Yeah, people like that expression. Yeah, how 61 00:03:55,480 --> 00:03:58,120 Speaker 1: many three Michelin star restaurants are in the US. I 62 00:03:58,200 --> 00:04:00,720 Speaker 1: think I think there's thirteen or fourteen, maybe twelve or thirteen, 63 00:04:00,800 --> 00:04:02,480 Speaker 1: some twelve and four and some other other ones in 64 00:04:02,520 --> 00:04:05,840 Speaker 1: San Francisco. Uh yeah, there's one. So we were we 65 00:04:05,840 --> 00:04:08,840 Speaker 1: were the first, along with another place called Venue. Yeah. 66 00:04:08,880 --> 00:04:11,160 Speaker 1: I think we should explain if we can just a 67 00:04:11,240 --> 00:04:14,440 Speaker 1: real general idea of what Michelin stars are, it would 68 00:04:14,440 --> 00:04:17,640 Speaker 1: be important because yeah, that's who's the chef. Who's the 69 00:04:17,720 --> 00:04:20,080 Speaker 1: chef that killed himself when he lost the Michelin Star. 70 00:04:21,000 --> 00:04:23,599 Speaker 1: I mean which one? I think there's a few, but 71 00:04:23,960 --> 00:04:25,960 Speaker 1: the guy you're talking about, the famous guy his name 72 00:04:27,720 --> 00:04:30,240 Speaker 1: in France. Yeah, yeah, yeah, I know you're talking about. 73 00:04:30,400 --> 00:04:33,080 Speaker 1: So yeah, explain, like the misslim Star thing. So Michelin, 74 00:04:33,160 --> 00:04:35,120 Speaker 1: I guess is the you know, it's it's also the 75 00:04:35,160 --> 00:04:37,599 Speaker 1: tire company. But they started publishing a guide I think 76 00:04:37,600 --> 00:04:41,920 Speaker 1: it was in the thirties maybe, uh and uh it 77 00:04:42,000 --> 00:04:46,960 Speaker 1: was meant to uh you know, probably meant to sell tires, 78 00:04:47,240 --> 00:04:50,840 Speaker 1: but uh, but it gave people, um, you know, a 79 00:04:51,480 --> 00:04:56,880 Speaker 1: guide to uh you know, destination were the restaurants and 80 00:04:56,920 --> 00:04:58,520 Speaker 1: so you know it was either one, two or three 81 00:04:58,560 --> 00:05:00,640 Speaker 1: and three is basically you know the nacle of the 82 00:05:00,640 --> 00:05:03,599 Speaker 1: cooking world or the restaurant world, and and and it 83 00:05:03,640 --> 00:05:06,000 Speaker 1: really means that it's worth a detour, you know, a 84 00:05:06,040 --> 00:05:10,520 Speaker 1: full trip to go to you know, restaurant and then 85 00:05:10,760 --> 00:05:16,600 Speaker 1: in your place you are you wear a camouflage hat. 86 00:05:16,680 --> 00:05:18,640 Speaker 1: I noticed last night when I was dying in here, 87 00:05:18,960 --> 00:05:21,200 Speaker 1: so you had that wasn't because you were here. Actually 88 00:05:21,200 --> 00:05:25,160 Speaker 1: it's just not so you. But that's the interesting thing 89 00:05:25,279 --> 00:05:28,360 Speaker 1: is that, um, you're like pretty open, Like you're very 90 00:05:28,400 --> 00:05:33,679 Speaker 1: open about the fact you like the hunt. Um, even 91 00:05:33,680 --> 00:05:38,400 Speaker 1: though you live in a town that's perceived by many 92 00:05:38,440 --> 00:05:41,200 Speaker 1: people who don't live here, like it's perceived by outside 93 00:05:41,200 --> 00:05:43,000 Speaker 1: as being like a place that would be a hostile 94 00:05:43,080 --> 00:05:46,640 Speaker 1: environment for hunters. Yeah, but then to be here's like 95 00:05:46,720 --> 00:05:50,080 Speaker 1: a person who is sort of at the pinnacle of 96 00:05:52,200 --> 00:05:56,720 Speaker 1: the restaurant world, the pinnacle of the cooking world, in 97 00:05:56,920 --> 00:06:00,800 Speaker 1: this very space and just being like add out open 98 00:06:00,880 --> 00:06:03,200 Speaker 1: about it. Have you ever have you ever felt blowback 99 00:06:03,920 --> 00:06:05,520 Speaker 1: at all for just being like, this is what I 100 00:06:05,640 --> 00:06:08,080 Speaker 1: this is what I like to do. This informs my cooking, 101 00:06:08,960 --> 00:06:11,400 Speaker 1: it's my it's a lifestyle I have. I mean, you 102 00:06:11,440 --> 00:06:14,920 Speaker 1: get you get blowback on you know, Instagram or something, 103 00:06:14,960 --> 00:06:17,800 Speaker 1: but you don't, you know, in here. You know, it's 104 00:06:17,800 --> 00:06:20,279 Speaker 1: our purpose is just for quality, right, the quality of 105 00:06:20,279 --> 00:06:22,920 Speaker 1: the product. So you know, for me, the whole the 106 00:06:22,960 --> 00:06:29,280 Speaker 1: whole reason for for starting hunting again was uh good meat. 107 00:06:29,920 --> 00:06:31,640 Speaker 1: It's you know, you you know, as a chef, you 108 00:06:31,680 --> 00:06:35,800 Speaker 1: start to chase uh quality and uh so you know 109 00:06:35,800 --> 00:06:37,880 Speaker 1: I was just looking for, you know, a better quality. 110 00:06:37,920 --> 00:06:40,039 Speaker 1: And so you know, over the years it led me 111 00:06:40,080 --> 00:06:44,200 Speaker 1: to hunting because you can't really replace that uh you 112 00:06:44,200 --> 00:06:46,720 Speaker 1: know that that quality level, you know, provided that you 113 00:06:46,800 --> 00:06:49,480 Speaker 1: handle it in the right way, um as getting in 114 00:06:49,520 --> 00:06:53,479 Speaker 1: yourself so or at least seeing the whole process through right. Um, 115 00:06:53,520 --> 00:06:55,560 Speaker 1: so you know, whenever we're at the point just I 116 00:06:55,600 --> 00:07:00,000 Speaker 1: mean to speak to that like you're you were steaming, 117 00:07:00,240 --> 00:07:02,960 Speaker 1: like you don't every fish that comes into your restaurant 118 00:07:03,000 --> 00:07:06,040 Speaker 1: you like to come in alive? Yeah exactly. Yeah, if 119 00:07:06,080 --> 00:07:07,400 Speaker 1: we if we can get the elk in a live 120 00:07:07,440 --> 00:07:08,840 Speaker 1: to it, we do that, but it might stress him 121 00:07:08,839 --> 00:07:10,960 Speaker 1: out a little bit and not tasted good. And you 122 00:07:10,960 --> 00:07:15,760 Speaker 1: have staff, you have like a staff fisherman. Yeah, yeah, yeah, 123 00:07:15,760 --> 00:07:17,880 Speaker 1: so we have we have fishermen, and these guys bring 124 00:07:18,000 --> 00:07:20,200 Speaker 1: us basically everything alive. So the whole purpose is that 125 00:07:20,240 --> 00:07:23,200 Speaker 1: we get all of our stuff alive because uh, you know, 126 00:07:23,240 --> 00:07:25,400 Speaker 1: the reality is is like as soon as you you know, 127 00:07:25,920 --> 00:07:28,120 Speaker 1: you know, pull a trout out of the river, you know, 128 00:07:28,160 --> 00:07:30,640 Speaker 1: it starts to go downhill. You either click it right there, 129 00:07:30,720 --> 00:07:32,800 Speaker 1: and you know, you get to experience that kind of 130 00:07:32,880 --> 00:07:36,680 Speaker 1: perfect uh taste, right, and you know there's a small window. 131 00:07:36,680 --> 00:07:39,000 Speaker 1: There's usually usually for all things, there's like a window. 132 00:07:39,040 --> 00:07:42,480 Speaker 1: You get a window in the beginning and uh uh 133 00:07:42,480 --> 00:07:45,760 Speaker 1: you know that's what maybe thirty minutes after you harvest it, 134 00:07:46,480 --> 00:07:51,160 Speaker 1: whether it's meat or or or fish or whatever it 135 00:07:51,160 --> 00:07:53,680 Speaker 1: may be, right, it's maybe an hour let's say an hour, right, 136 00:07:54,240 --> 00:07:56,600 Speaker 1: and it's perfect. There's one particular taste you know, kind 137 00:07:56,600 --> 00:07:59,640 Speaker 1: of attached to that that period of time. And then 138 00:08:00,000 --> 00:08:02,280 Speaker 1: you know, as time goes by, rigor sets in. You know, 139 00:08:02,280 --> 00:08:03,760 Speaker 1: you can I see your question. I was gonna ask 140 00:08:03,760 --> 00:08:07,000 Speaker 1: about rigor. So if you actually do, say, you know, 141 00:08:07,080 --> 00:08:10,080 Speaker 1: eat you're a piece of your elk in that first hour, 142 00:08:10,520 --> 00:08:12,640 Speaker 1: will you actually be able to eat it and enjoy 143 00:08:12,680 --> 00:08:15,840 Speaker 1: it before you have any sort of rigor? Exactly? Yeah, 144 00:08:15,840 --> 00:08:17,360 Speaker 1: So it said you know there's two there's That's what 145 00:08:17,360 --> 00:08:19,840 Speaker 1: I'm saying. There's basically two particular you know, sets of 146 00:08:19,880 --> 00:08:24,200 Speaker 1: time before before rigor sets in, before uh, you know, 147 00:08:24,280 --> 00:08:26,640 Speaker 1: any of those things really happened. There's that that taste 148 00:08:26,800 --> 00:08:29,120 Speaker 1: everybody's fromil you know, any hunters familiar with that taste. 149 00:08:29,480 --> 00:08:32,360 Speaker 1: And then there's that I guess what we what we 150 00:08:32,480 --> 00:08:34,320 Speaker 1: call aging right where we age our meat to a 151 00:08:34,320 --> 00:08:36,800 Speaker 1: certain point to where you know, the enzymes start to 152 00:08:36,840 --> 00:08:39,160 Speaker 1: break down the meat and they start to make the 153 00:08:39,240 --> 00:08:42,880 Speaker 1: meat more delicious or the fish more delicious. And you know, 154 00:08:42,960 --> 00:08:45,959 Speaker 1: really everything has its its sweet spot where it tastes 155 00:08:46,240 --> 00:08:48,920 Speaker 1: you know, perfect, right. So so our job is really 156 00:08:48,960 --> 00:08:52,880 Speaker 1: to find that timing and the products lifespan and then uh, 157 00:08:52,920 --> 00:08:54,880 Speaker 1: you know, choose the right point to cook it at. 158 00:08:54,960 --> 00:08:56,600 Speaker 1: So you know, for an elk, for a big big 159 00:08:56,640 --> 00:08:59,480 Speaker 1: piece of meta, we could hang those primal cuts for 160 00:08:59,760 --> 00:09:04,680 Speaker 1: you know, a month, three months even and uh and 161 00:09:04,760 --> 00:09:06,679 Speaker 1: so you know, it's really all about just kind of 162 00:09:06,679 --> 00:09:10,280 Speaker 1: finding that that that right right moment when it tasts best. 163 00:09:10,640 --> 00:09:12,680 Speaker 1: I want to get back into I want to spend 164 00:09:12,679 --> 00:09:14,480 Speaker 1: a bunch of time on aging, because you were telling 165 00:09:14,520 --> 00:09:17,319 Speaker 1: me some things like aging game that you found just 166 00:09:17,440 --> 00:09:21,040 Speaker 1: from your own personal stuff, and then you're working your restaurant. 167 00:09:21,040 --> 00:09:22,959 Speaker 1: That's that's that's kind of up ended some of the 168 00:09:23,000 --> 00:09:25,520 Speaker 1: things that I thought were possible, some of the extremes 169 00:09:25,520 --> 00:09:27,680 Speaker 1: that I thought were possible on aging and what you 170 00:09:27,679 --> 00:09:30,880 Speaker 1: get on it. I also want to talk about your 171 00:09:30,880 --> 00:09:33,880 Speaker 1: fish killing method. What I call what I heard E 172 00:09:34,000 --> 00:09:35,560 Speaker 1: K G may But how do you properly say it? 173 00:09:36,240 --> 00:09:38,079 Speaker 1: I don't speak Japanese. I wouldn't know. I call it 174 00:09:38,120 --> 00:09:40,400 Speaker 1: a kids. You Yeah, I've just listened to the Japanese. 175 00:09:40,440 --> 00:09:41,880 Speaker 1: Did say it when I go down to the fish market. 176 00:09:42,360 --> 00:09:44,199 Speaker 1: You know, you kid? You man? I think, but you, uh, 177 00:09:44,800 --> 00:09:46,559 Speaker 1: you grew up in Florida, But you did you grow 178 00:09:46,640 --> 00:09:49,240 Speaker 1: up like in Florida. It's like the fisherman's paradise, right? 179 00:09:49,240 --> 00:09:51,040 Speaker 1: Did you grow up a round fishing? Oh? Yeah, I 180 00:09:51,040 --> 00:09:53,760 Speaker 1: grew up fishing, you know, uh, you know kind of 181 00:09:53,840 --> 00:10:00,520 Speaker 1: Jack's Barracuda's tarpan sharks. You know, you name it alligators? Um? 182 00:10:00,600 --> 00:10:04,960 Speaker 1: But but I um. I got out of there in 183 00:10:05,040 --> 00:10:07,079 Speaker 1: high school, and then I moved to Boston and then 184 00:10:07,120 --> 00:10:08,679 Speaker 1: went to school in New York and then finally came 185 00:10:08,679 --> 00:10:11,280 Speaker 1: out here. Like your your family's your whole family moved. 186 00:10:11,280 --> 00:10:13,040 Speaker 1: Are you just left on your own? No? I just left. 187 00:10:13,280 --> 00:10:15,480 Speaker 1: I grew up around a bunch of people that grew 188 00:10:15,520 --> 00:10:17,480 Speaker 1: up in New York and and you know, they always 189 00:10:17,480 --> 00:10:19,560 Speaker 1: talked about the big city, big lights, and so I I, 190 00:10:19,880 --> 00:10:21,160 Speaker 1: you always had a dream to get out of there 191 00:10:21,160 --> 00:10:24,920 Speaker 1: and go and moved to New York. You studied what there? Well, 192 00:10:25,080 --> 00:10:26,880 Speaker 1: I went to so so I went to Boston. I 193 00:10:26,920 --> 00:10:29,200 Speaker 1: had some family there. Uh what plan? Don't actually going 194 00:10:29,240 --> 00:10:31,800 Speaker 1: to school in Boston then? Um? Uh didn't? And then 195 00:10:31,800 --> 00:10:33,480 Speaker 1: wind up going to culinary school New York in a 196 00:10:33,480 --> 00:10:36,520 Speaker 1: place called French Culinary Institute. Yeah, I gave which is 197 00:10:36,559 --> 00:10:39,959 Speaker 1: now I think it's called i SEC International Culinary. Yeah, 198 00:10:40,080 --> 00:10:43,520 Speaker 1: I gave them a beaver tail one time. Right, I 199 00:10:43,600 --> 00:10:47,120 Speaker 1: was messing around for for a period of time. I 200 00:10:47,120 --> 00:10:48,720 Speaker 1: was trying to mess around and finding out how the 201 00:10:48,720 --> 00:10:51,480 Speaker 1: Mountain Men cook beaver you know, like, yeah, you know 202 00:10:51,520 --> 00:10:53,079 Speaker 1: what you're reading about the Mountain of Arts and they 203 00:10:53,080 --> 00:10:55,120 Speaker 1: love beaver tail, right, But you get the sense that 204 00:10:55,320 --> 00:10:59,640 Speaker 1: it's just from oral or you know, oral stuff that 205 00:10:59,760 --> 00:11:03,440 Speaker 1: was eventually transcribed into writing of people describing the Mountain 206 00:11:03,440 --> 00:11:06,920 Speaker 1: Men's diet, but no one really got into how they 207 00:11:06,920 --> 00:11:09,200 Speaker 1: were actually cooking it or what they're doing with it. 208 00:11:09,320 --> 00:11:12,200 Speaker 1: And so I started messling with it and and put 209 00:11:12,240 --> 00:11:14,480 Speaker 1: some stuff up online about messing around with beaver tail, 210 00:11:14,920 --> 00:11:17,920 Speaker 1: and a guy at that at that school, I gave 211 00:11:18,000 --> 00:11:21,120 Speaker 1: him one and he had his students prep it out 212 00:11:21,679 --> 00:11:24,720 Speaker 1: and that it's pretty exciting stuff with beaver tail over there. 213 00:11:25,200 --> 00:11:27,160 Speaker 1: I don't know if exciting comes to mind when you 214 00:11:27,200 --> 00:11:29,840 Speaker 1: give like a culinary school, you know, some rare ingredient, 215 00:11:29,960 --> 00:11:32,520 Speaker 1: But but what what is the what's like the makeup 216 00:11:32,559 --> 00:11:37,920 Speaker 1: of the beaver tail. It's scales. It's scales over so 217 00:11:37,920 --> 00:11:39,200 Speaker 1: when you look at the beaver tail, you're just seen 218 00:11:39,240 --> 00:11:45,040 Speaker 1: the scally surface. Uh, that tail will be emaciated in 219 00:11:45,080 --> 00:11:47,520 Speaker 1: the spring to the point where you'll see you can 220 00:11:47,520 --> 00:11:49,680 Speaker 1: see the outline of the bone that runs the length 221 00:11:49,720 --> 00:11:51,760 Speaker 1: of it, just like the end of the you know, 222 00:11:52,000 --> 00:11:55,920 Speaker 1: the end of the spine right runs into the tail um. 223 00:11:56,040 --> 00:11:58,520 Speaker 1: But in the fall it gets so fat. I think 224 00:11:58,520 --> 00:12:02,640 Speaker 1: it gets like heavier and the fall when it builds 225 00:12:02,679 --> 00:12:06,560 Speaker 1: up fat and when you burn off the scales, you 226 00:12:06,600 --> 00:12:07,880 Speaker 1: just put it next to you, fire for a long 227 00:12:07,880 --> 00:12:10,160 Speaker 1: time and eventually start to bubble and burn and you 228 00:12:10,160 --> 00:12:13,400 Speaker 1: can scrape that skin away and underneath it is what 229 00:12:13,600 --> 00:12:18,320 Speaker 1: looks and tastes like grizzle and fat on a real 230 00:12:18,480 --> 00:12:23,840 Speaker 1: fatty ass grilled steak and you slice that thin and 231 00:12:23,880 --> 00:12:25,720 Speaker 1: you'd eat it and you'd be like, that tastes exactly 232 00:12:25,760 --> 00:12:28,439 Speaker 1: like grizzle. But you have to consider that the people 233 00:12:28,480 --> 00:12:30,960 Speaker 1: that were eating that, um, they were living on a 234 00:12:31,040 --> 00:12:34,760 Speaker 1: diet of very lean wild meat. And I think it 235 00:12:34,840 --> 00:12:38,720 Speaker 1: was just like it was a fat source. Basically top 236 00:12:38,720 --> 00:12:41,040 Speaker 1: the bottom just fat, and you slice it thin, put 237 00:12:41,080 --> 00:12:44,040 Speaker 1: some salt on it, and it's like surprising, because it's 238 00:12:44,040 --> 00:12:47,400 Speaker 1: surprising that that is what lives inside of a beaver's tail. 239 00:12:48,160 --> 00:12:51,480 Speaker 1: So what about the meat? Do you eat the beaver meat? 240 00:12:51,960 --> 00:12:53,480 Speaker 1: We just put that on top like a little it's 241 00:12:53,480 --> 00:12:55,680 Speaker 1: like a little toiret topping you could make. You could, 242 00:12:55,679 --> 00:12:58,839 Speaker 1: really you could cook the meat down and then put 243 00:12:58,840 --> 00:13:01,960 Speaker 1: this stuff on there, like make its own little fat 244 00:13:02,000 --> 00:13:04,320 Speaker 1: source on there. Alright, I'm gonna give you a recipe 245 00:13:04,320 --> 00:13:06,280 Speaker 1: for beaver tail after this already got it. I don't 246 00:13:06,280 --> 00:13:10,040 Speaker 1: want to know what you need. Yeah. Um, So yeah, 247 00:13:10,080 --> 00:13:11,880 Speaker 1: that was that was my runn into that place. But 248 00:13:13,720 --> 00:13:15,200 Speaker 1: I had some other point I was gonna make about 249 00:13:15,200 --> 00:13:20,080 Speaker 1: beaver beaver tails. Yeah, I don't know. Did you know 250 00:13:20,160 --> 00:13:21,959 Speaker 1: by this point, like when you were going to school, 251 00:13:22,080 --> 00:13:23,760 Speaker 1: Like at what point growing up, did you know you 252 00:13:23,760 --> 00:13:26,320 Speaker 1: had a knack for cooking? And then also, at what 253 00:13:26,400 --> 00:13:30,160 Speaker 1: point did it be that you started to associate hunting 254 00:13:30,160 --> 00:13:36,720 Speaker 1: and fishing with your interest in cooking. Well, I don't 255 00:13:36,720 --> 00:13:38,520 Speaker 1: know if I ever I thought I had a knack 256 00:13:38,559 --> 00:13:41,160 Speaker 1: for cooking in the beginning. I think that You're like, 257 00:13:41,320 --> 00:13:45,480 Speaker 1: I had to I had to pay some bills, you know, yeah, 258 00:13:45,559 --> 00:13:47,920 Speaker 1: and uh and so I got a you know, restaurant job. 259 00:13:47,960 --> 00:13:49,960 Speaker 1: Why Stually, my first restaurant job was in Florida. I 260 00:13:50,040 --> 00:13:54,880 Speaker 1: was dishwasher the Japanese restaurant. And um, and I just 261 00:13:54,920 --> 00:13:56,880 Speaker 1: always had restaurant jobs because they were easy to get. 262 00:13:56,960 --> 00:13:59,000 Speaker 1: You know, back then, you can, you know, any any 263 00:13:59,280 --> 00:14:01,200 Speaker 1: you know, schmuck can get a restaurant job. So I 264 00:14:01,280 --> 00:14:03,200 Speaker 1: was just, you know, it was just what I had. 265 00:14:03,559 --> 00:14:05,520 Speaker 1: And when you were back there scrubbing dishes, you were like, 266 00:14:05,559 --> 00:14:06,880 Speaker 1: some of a bitch man, this is what I'm I 267 00:14:07,000 --> 00:14:10,200 Speaker 1: do with my life? What you know? I I So 268 00:14:10,280 --> 00:14:12,079 Speaker 1: I grew up doing martial arts, and I started once 269 00:14:12,080 --> 00:14:16,600 Speaker 1: about five or so, and uh and so the organization 270 00:14:16,640 --> 00:14:20,160 Speaker 1: of actually dishwashing and and getting you know, a pile 271 00:14:20,200 --> 00:14:22,520 Speaker 1: of ship thrown at you, you know, play a bust 272 00:14:22,560 --> 00:14:26,040 Speaker 1: you know, bus tubs of uh of plates and cups, 273 00:14:26,200 --> 00:14:28,800 Speaker 1: you know, and and and having and having to go 274 00:14:28,840 --> 00:14:31,520 Speaker 1: through the process of like rinsing them, washing them, getting 275 00:14:31,520 --> 00:14:35,400 Speaker 1: in there, getting out of dishwasher, getting put away, drying them, wax. 276 00:14:36,440 --> 00:14:38,720 Speaker 1: It was like this movement, you know, smartial arts movement. 277 00:14:38,760 --> 00:14:40,840 Speaker 1: So I was excited about it. Really, I like my 278 00:14:40,840 --> 00:14:45,440 Speaker 1: dishwashing job. So there was the fastest dishwasher in town. Man, right, 279 00:14:46,560 --> 00:14:48,960 Speaker 1: a COVID of dishwasher. You know that it worked for 280 00:14:49,000 --> 00:14:50,560 Speaker 1: me when I was my short little stit in the 281 00:14:50,640 --> 00:14:53,360 Speaker 1: kitchen when we had new guys washing dishes and me, 282 00:14:53,400 --> 00:14:55,040 Speaker 1: and they'd be just crossing in the weeds and be 283 00:14:55,080 --> 00:14:56,240 Speaker 1: at the end of the night where not only do 284 00:14:56,320 --> 00:14:57,960 Speaker 1: they have all the cups and dishes and plates and 285 00:14:57,960 --> 00:15:00,080 Speaker 1: still we're coming at them, but the whole kitchen is 286 00:15:00,120 --> 00:15:02,600 Speaker 1: just breaking down. So now there's you know, pots was 287 00:15:02,720 --> 00:15:05,520 Speaker 1: you know, stuff stuck on them, and cheese melted everywhere, 288 00:15:05,520 --> 00:15:07,720 Speaker 1: and all kinds of pans, and man, if you just 289 00:15:07,800 --> 00:15:09,840 Speaker 1: jumped in there a couple of nights and gave him 290 00:15:09,880 --> 00:15:12,400 Speaker 1: like an hour of your time and just busted but 291 00:15:12,720 --> 00:15:14,200 Speaker 1: with them, and then all of a sudden, it's like 292 00:15:14,640 --> 00:15:18,320 Speaker 1: your rapport with them was just golden forever. You know, 293 00:15:18,400 --> 00:15:20,120 Speaker 1: they're just like, all right, man, I like you. I 294 00:15:20,160 --> 00:15:23,760 Speaker 1: like you forever. This dude can handle burned on cheese. 295 00:15:25,080 --> 00:15:27,760 Speaker 1: Then yeah, I don't want to I don't want to 296 00:15:27,800 --> 00:15:29,800 Speaker 1: like labor your bio, but I do want understand kind 297 00:15:29,800 --> 00:15:32,400 Speaker 1: of how you came to be who you are. Well, 298 00:15:32,440 --> 00:15:34,120 Speaker 1: I think I think it was really random, you know, 299 00:15:34,200 --> 00:15:36,320 Speaker 1: it was really just kind of happenstance in my opinion. 300 00:15:36,360 --> 00:15:39,240 Speaker 1: You know, I I I was interested in certain things, 301 00:15:39,280 --> 00:15:42,760 Speaker 1: you know, cooking, you know, his physical act. And I 302 00:15:42,800 --> 00:15:44,680 Speaker 1: think you know, growing up doing martial arts, it was 303 00:15:44,840 --> 00:15:48,120 Speaker 1: you know, a relationship to crafts, right, I mean, you 304 00:15:48,120 --> 00:15:50,960 Speaker 1: know it's a craft and so but in fact, I 305 00:15:51,280 --> 00:15:53,360 Speaker 1: went back and forth on cooking and martial arts for 306 00:15:53,360 --> 00:15:55,280 Speaker 1: a long period of time when I first started, you know, 307 00:15:55,320 --> 00:15:57,360 Speaker 1: after I went to corner school. Like you were, like 308 00:15:57,360 --> 00:16:00,720 Speaker 1: you were doing competitive martial arts. Uh yeah, yeah, when 309 00:16:00,720 --> 00:16:03,040 Speaker 1: I was younger, I did I did I do Chinese 310 00:16:03,040 --> 00:16:07,400 Speaker 1: martial arts and and and so. Um, you know I 311 00:16:07,400 --> 00:16:10,120 Speaker 1: did some compete when I was younger, but um, but 312 00:16:10,560 --> 00:16:12,720 Speaker 1: I always went back and forth and because you know, 313 00:16:13,280 --> 00:16:17,320 Speaker 1: really practicing took up so much time. Uh and uh 314 00:16:17,360 --> 00:16:19,640 Speaker 1: and so cooking at that time was you know, distraction 315 00:16:19,720 --> 00:16:21,880 Speaker 1: from practicing. And so I went back and forth and 316 00:16:21,880 --> 00:16:24,960 Speaker 1: and finally around twenty you know, twenty or so, I 317 00:16:25,520 --> 00:16:27,760 Speaker 1: gave up and and just just you know, needed to 318 00:16:27,800 --> 00:16:30,480 Speaker 1: pay my bills, and you know, I started cooking full time. 319 00:16:30,520 --> 00:16:33,280 Speaker 1: And uh and so and where were you then? I 320 00:16:33,360 --> 00:16:35,800 Speaker 1: was in Boston. I was in Boston. What kind of 321 00:16:35,800 --> 00:16:40,520 Speaker 1: food were you doing? Uh? Just like be stro food, 322 00:16:40,760 --> 00:16:43,560 Speaker 1: you know, random bistro I worked out. I worked a 323 00:16:43,560 --> 00:16:46,440 Speaker 1: couple of restaurants in Boston that are well known. Um, 324 00:16:46,480 --> 00:16:50,480 Speaker 1: but uh, but it was it was you know, it's 325 00:16:50,480 --> 00:16:52,240 Speaker 1: like I used to sneak in the bathroom, like read 326 00:16:52,320 --> 00:16:54,640 Speaker 1: my like martial arts book, you know, a little scrolls 327 00:16:54,680 --> 00:16:56,200 Speaker 1: and ship in the bathroom. I was like, oh, I 328 00:16:56,200 --> 00:16:58,280 Speaker 1: gotta breakdown. It's fifteen minute break and we go read 329 00:16:58,280 --> 00:17:00,120 Speaker 1: my scrolls in the bathroom. So so I was went 330 00:17:00,160 --> 00:17:03,000 Speaker 1: back and forth, um and uh. And it wasn't really 331 00:17:03,080 --> 00:17:05,159 Speaker 1: until I came out to San Francisco where I really 332 00:17:05,240 --> 00:17:10,119 Speaker 1: really like, uh started to Um. It was what thirteen 333 00:17:10,200 --> 00:17:13,440 Speaker 1: years ago I really started to, uh, you know, focus 334 00:17:13,440 --> 00:17:19,040 Speaker 1: wholly on cooking. So so working working, working in other 335 00:17:19,080 --> 00:17:22,280 Speaker 1: places at the time. Still, Yeah, So well, yeah, when 336 00:17:22,280 --> 00:17:23,639 Speaker 1: I came out here, I worked at a place in 337 00:17:23,640 --> 00:17:26,239 Speaker 1: the South Bay called H T J. Little little, um, 338 00:17:26,359 --> 00:17:28,760 Speaker 1: little restaurant that it's been around for maybe like twenty 339 00:17:28,760 --> 00:17:31,440 Speaker 1: five years, and I had a garden in the back. 340 00:17:31,600 --> 00:17:34,240 Speaker 1: But but it allowed me to really refocus and really 341 00:17:34,280 --> 00:17:36,640 Speaker 1: you know, uh, you know, treated as a career and 342 00:17:37,000 --> 00:17:40,920 Speaker 1: um and uh, you know, it was a learning process. 343 00:17:40,960 --> 00:17:43,080 Speaker 1: I came out here and there was all these incredible products, 344 00:17:43,160 --> 00:17:45,280 Speaker 1: you know, coming from the East Coast, where there's there's 345 00:17:45,320 --> 00:17:48,680 Speaker 1: just not the same you know, you know, convergence of 346 00:17:48,800 --> 00:17:50,960 Speaker 1: you know, all all these amazing things. There's like a 347 00:17:51,119 --> 00:17:54,240 Speaker 1: there's a cheese producing region here, there's a wine producing region. 348 00:17:54,720 --> 00:17:57,000 Speaker 1: You know, you can you can you know, go outside 349 00:17:57,000 --> 00:17:59,160 Speaker 1: and and hunt. I guess you can do that anywhere. 350 00:17:59,200 --> 00:18:02,440 Speaker 1: But um, but basically they have everything everything you would 351 00:18:02,440 --> 00:18:04,800 Speaker 1: want here as a chef to really produce good fit. 352 00:18:05,280 --> 00:18:08,360 Speaker 1: You felt that, like you felt that the the ingredients 353 00:18:08,400 --> 00:18:10,800 Speaker 1: available to you and the products available to you was 354 00:18:10,920 --> 00:18:13,800 Speaker 1: just better here than it was in the East. I mean, 355 00:18:13,880 --> 00:18:15,800 Speaker 1: go you know, you go to Whole Foods. I mean, 356 00:18:15,840 --> 00:18:17,840 Speaker 1: I don't know about now, right, it's a little different now. 357 00:18:18,240 --> 00:18:19,800 Speaker 1: But when I came here, Yeah, for sure. I mean 358 00:18:19,840 --> 00:18:21,160 Speaker 1: you can go to Whole Foods and you can look 359 00:18:21,200 --> 00:18:24,439 Speaker 1: at you know, three varieties of radish, whereas you know 360 00:18:24,560 --> 00:18:27,600 Speaker 1: the you know, uh that I was named that place 361 00:18:27,640 --> 00:18:28,719 Speaker 1: in the East Coast. I don't know if you got 362 00:18:28,720 --> 00:18:30,520 Speaker 1: a supermarket out there, and at that time it was 363 00:18:30,560 --> 00:18:32,840 Speaker 1: just just wasn't the same. Yeah, maybe it's because I 364 00:18:32,880 --> 00:18:35,040 Speaker 1: was dirt poor when I lived in the East Coast. 365 00:18:35,359 --> 00:18:37,240 Speaker 1: You know what we were talking about yesterday driving around 366 00:18:37,280 --> 00:18:39,680 Speaker 1: here is, um, we're kind of in the last couple 367 00:18:39,680 --> 00:18:42,680 Speaker 1: of days. You've done kind of a tour where San 368 00:18:42,800 --> 00:18:46,480 Speaker 1: Jose down to Santa Cruz, Santa Cruz up to here. 369 00:18:47,280 --> 00:18:50,359 Speaker 1: It was like where I you know, where I grew up, 370 00:18:50,400 --> 00:18:52,200 Speaker 1: where I've lived most of my life. When you are 371 00:18:52,200 --> 00:18:57,080 Speaker 1: in an agricultural area, you're usually looking at stuff that's 372 00:18:58,560 --> 00:19:02,440 Speaker 1: fed to stuff that will become food, right like where 373 00:19:02,520 --> 00:19:07,680 Speaker 1: groups like alfalfa and feed corn. When you're driving around California, 374 00:19:07,800 --> 00:19:10,720 Speaker 1: like be like, oh, ship, there's a field of cauliflower 375 00:19:11,520 --> 00:19:14,120 Speaker 1: or there's you know, there's like products you know where 376 00:19:14,160 --> 00:19:16,639 Speaker 1: you're like, you're you're able to in this climate in 377 00:19:16,680 --> 00:19:21,520 Speaker 1: this area grow the actual things that you eat. You know, 378 00:19:21,720 --> 00:19:24,200 Speaker 1: all the artichokes, tree nuts. It just kind of gives 379 00:19:24,240 --> 00:19:27,560 Speaker 1: you a different relationship to how stuff is after because 380 00:19:27,600 --> 00:19:30,840 Speaker 1: most people just look at are looking more at commodities 381 00:19:30,960 --> 00:19:33,640 Speaker 1: when they look at agricultural fields rather than looking at 382 00:19:33,680 --> 00:19:38,040 Speaker 1: like finished table ready items being grown unless you have 383 00:19:38,080 --> 00:19:41,879 Speaker 1: a garden. Yeah, yeah, that's true. Out here, you know, 384 00:19:41,920 --> 00:19:44,399 Speaker 1: it's got everything, but it's still you know, I mean, 385 00:19:44,440 --> 00:19:46,480 Speaker 1: there's you know, all that stuff out here is still 386 00:19:46,520 --> 00:19:48,560 Speaker 1: most of the majority of it's still you know, kind 387 00:19:48,560 --> 00:19:53,160 Speaker 1: of monoculture and and um, you know, you know, cities 388 00:19:53,200 --> 00:19:57,120 Speaker 1: devoted to just artichokes, right, So it's still it still 389 00:19:57,119 --> 00:19:59,119 Speaker 1: has its issues out here. Right. So it's really all 390 00:19:59,160 --> 00:20:01,880 Speaker 1: the small it's it's it's it's all practices, right until 391 00:20:01,880 --> 00:20:04,440 Speaker 1: you really get into the smaller practices than it. Then 392 00:20:05,040 --> 00:20:07,879 Speaker 1: you know there's a there's a lot of issues with 393 00:20:07,880 --> 00:20:11,000 Speaker 1: with you know, agriculture in general. So when you when 394 00:20:11,040 --> 00:20:12,240 Speaker 1: you got there, I need to start your own. Is 395 00:20:12,320 --> 00:20:15,600 Speaker 1: this the first restaurant you started? Yeah? Did you at 396 00:20:15,680 --> 00:20:17,760 Speaker 1: the same time decide to be that You're gonna get 397 00:20:17,760 --> 00:20:22,240 Speaker 1: a restaurant and get a farm? Well, I mean I yeah, 398 00:20:22,280 --> 00:20:24,280 Speaker 1: I mean you need a farm to to really have 399 00:20:24,359 --> 00:20:27,760 Speaker 1: the best things. Like most restaurants don't have a goddamn farm. 400 00:20:27,800 --> 00:20:29,679 Speaker 1: Well that's true, but you know, if you're gonna make 401 00:20:29,680 --> 00:20:31,920 Speaker 1: good food, you gotta have farm. If you if you're 402 00:20:32,160 --> 00:20:34,360 Speaker 1: still good to be like that. That's as simple as that. 403 00:20:34,920 --> 00:20:36,600 Speaker 1: Like if you have a rest if I'm gonna have 404 00:20:36,600 --> 00:20:39,320 Speaker 1: a restaurant, a farm, need a fisherman, you know, need 405 00:20:39,359 --> 00:20:41,040 Speaker 1: to get need to get media, a certain place, you 406 00:20:41,040 --> 00:20:44,720 Speaker 1: need to find uh you know, uh, you know dry goods. 407 00:20:44,960 --> 00:20:47,520 Speaker 1: So you know, as a chef, you gotta you gotta 408 00:20:47,600 --> 00:20:50,879 Speaker 1: go through, uh, you gotta audit your list of of 409 00:20:51,200 --> 00:20:53,920 Speaker 1: how are you really procure ingredients if you really want 410 00:20:53,920 --> 00:20:57,040 Speaker 1: to get to to a place where you're actually producing 411 00:20:57,320 --> 00:21:00,919 Speaker 1: good food in earnest, Right, So explain the farm that 412 00:21:00,960 --> 00:21:05,120 Speaker 1: goes with stays On. Is it called says On farm? Uh? Yeah, sure, 413 00:21:05,240 --> 00:21:07,520 Speaker 1: we'll call it that. It's just I saw it written 414 00:21:07,560 --> 00:21:09,480 Speaker 1: somewhere you got a duck hanging up somewhere, and I 415 00:21:09,520 --> 00:21:12,520 Speaker 1: saw it, said like, yeah, that's just in our internal language. 416 00:21:12,520 --> 00:21:15,320 Speaker 1: We don't we just our farm, right, it's called the farm. 417 00:21:15,359 --> 00:21:18,200 Speaker 1: But yeah, it's just you know, you gotta you have 418 00:21:18,280 --> 00:21:20,439 Speaker 1: to you know, you got you have a you have choices, right, 419 00:21:20,440 --> 00:21:21,800 Speaker 1: you can pick up the phone as a chevy you 420 00:21:21,800 --> 00:21:25,040 Speaker 1: can call you know, your your purveyor, your wholesaler and say, hey, look, 421 00:21:25,480 --> 00:21:30,080 Speaker 1: you know, uh, take six heads of lettuce today, right, Um. 422 00:21:30,119 --> 00:21:33,920 Speaker 1: But you know that the whole process of of wholesaling 423 00:21:34,119 --> 00:21:37,119 Speaker 1: is you know, there's there's a middleman there, there's a 424 00:21:37,320 --> 00:21:40,240 Speaker 1: you know usually maybe another middleman, someone who actually sources 425 00:21:40,240 --> 00:21:42,840 Speaker 1: all this stuff out. Then there's the actual producer. So 426 00:21:42,880 --> 00:21:44,679 Speaker 1: you're separated and by the time it gets a restaurant, 427 00:21:44,720 --> 00:21:47,920 Speaker 1: you're five layers away from from getting the actual product. 428 00:21:48,320 --> 00:21:49,960 Speaker 1: So you know, it goes to a whole, it goes 429 00:21:50,000 --> 00:21:53,960 Speaker 1: to you know, shipping, it goes through holding in the warehouse, 430 00:21:54,000 --> 00:21:56,120 Speaker 1: and then maybe you get it maybe three or four 431 00:21:56,200 --> 00:21:58,560 Speaker 1: or five, six, seven days later, right, So at that point, 432 00:21:58,680 --> 00:22:01,560 Speaker 1: you know, it doesn't taste have any resemblance to really 433 00:22:01,640 --> 00:22:05,520 Speaker 1: what a great product really is anymore. You know, the 434 00:22:05,560 --> 00:22:08,280 Speaker 1: aroma was gone. That that that original taste when you 435 00:22:08,359 --> 00:22:10,879 Speaker 1: picked it has gone. And and most likely the product 436 00:22:10,920 --> 00:22:14,480 Speaker 1: itself is is you know, some from some seed that 437 00:22:14,760 --> 00:22:18,480 Speaker 1: was uh, you know, spliced and diced you know, seven 438 00:22:18,480 --> 00:22:20,919 Speaker 1: different ways to to have no resemblance of the the 439 00:22:20,960 --> 00:22:24,119 Speaker 1: original taste of that product. So we just wanted to 440 00:22:24,119 --> 00:22:26,159 Speaker 1: to you know, take it back to a time to 441 00:22:26,200 --> 00:22:30,280 Speaker 1: where everything had flavor, right, I mean really since what 442 00:22:30,400 --> 00:22:32,400 Speaker 1: World War one or two or where it was that 443 00:22:32,680 --> 00:22:35,840 Speaker 1: you know, everything has been you know, um, you kind 444 00:22:35,840 --> 00:22:38,640 Speaker 1: of bastardize our seeds, our seeds and you know all 445 00:22:38,640 --> 00:22:42,080 Speaker 1: the produce you know, I mean you really think about, um, 446 00:22:42,160 --> 00:22:44,760 Speaker 1: you know how many people have eating a ripe tomato, 447 00:22:45,200 --> 00:22:47,000 Speaker 1: you know, from a great seed off the vine when 448 00:22:47,040 --> 00:22:50,080 Speaker 1: it's when it's truly like right, it's very few. So 449 00:22:50,160 --> 00:22:52,520 Speaker 1: that was our purpose. We wanted to just you know, 450 00:22:52,800 --> 00:22:55,240 Speaker 1: have great products. You know. That's the thing that comes 451 00:22:55,320 --> 00:22:57,679 Speaker 1: up a lot in conversations about food. I feel like 452 00:22:57,680 --> 00:23:00,920 Speaker 1: over the last two decades or whatever, is uh, the 453 00:23:02,560 --> 00:23:04,200 Speaker 1: I sit on both sides of what I'm gonna bring 454 00:23:04,280 --> 00:23:08,800 Speaker 1: up where people talk about the industrialization of food, Okay, 455 00:23:09,000 --> 00:23:11,840 Speaker 1: and we generally now sort of talk about it as 456 00:23:11,880 --> 00:23:16,160 Speaker 1: a negative because we have the luxury in this country, 457 00:23:16,240 --> 00:23:18,480 Speaker 1: We had the luxury of like eating very fine food. 458 00:23:19,119 --> 00:23:22,280 Speaker 1: But to contextualize it a little bit, just to show 459 00:23:22,320 --> 00:23:25,000 Speaker 1: you that, just to demonstrate, like my how I sit 460 00:23:25,080 --> 00:23:28,200 Speaker 1: on both sizes contextualized a little bit. During World War two, 461 00:23:29,760 --> 00:23:33,720 Speaker 1: we had estimates very but perhaps some millions of people 462 00:23:33,760 --> 00:23:38,840 Speaker 1: starved to death in Europe. We had rations in this 463 00:23:38,960 --> 00:23:43,680 Speaker 1: country on you know, there was like dairy rations, meat rations, 464 00:23:44,119 --> 00:23:49,040 Speaker 1: major shortages, and coming out of that, it wasn't long 465 00:23:49,119 --> 00:23:51,000 Speaker 1: after that that we got used to this idea that 466 00:23:51,040 --> 00:23:54,000 Speaker 1: we might be in the very near future entering into 467 00:23:54,040 --> 00:23:58,600 Speaker 1: another major world conflict with the Soviet Union. And I 468 00:23:58,640 --> 00:24:00,919 Speaker 1: think at the time the most pressed thing issue was 469 00:24:01,119 --> 00:24:04,439 Speaker 1: how can we create a system where we have the 470 00:24:04,480 --> 00:24:11,640 Speaker 1: capability of throwing a switch and feeding Europe and fielding 471 00:24:11,680 --> 00:24:14,840 Speaker 1: this military. And so we just like, it wasn't that 472 00:24:14,880 --> 00:24:17,080 Speaker 1: we got lost our way. It's just that we had 473 00:24:17,080 --> 00:24:21,479 Speaker 1: a period where our priorities were completely different and we 474 00:24:21,680 --> 00:24:23,239 Speaker 1: and then some good things came out of it, like 475 00:24:23,240 --> 00:24:26,120 Speaker 1: that we would bank soil right, You'd have like farms 476 00:24:26,119 --> 00:24:30,520 Speaker 1: that were put out that when dairy prices dropped, rather 477 00:24:30,560 --> 00:24:33,199 Speaker 1: than having a dairy farmer go out of business, we 478 00:24:33,200 --> 00:24:36,119 Speaker 1: would subsidize them so that they could stay ready to 479 00:24:36,200 --> 00:24:40,600 Speaker 1: jump into action should the need occur. So now we 480 00:24:40,640 --> 00:24:43,000 Speaker 1: look at it. I feel like now we look at 481 00:24:43,000 --> 00:24:44,800 Speaker 1: were like we're getting away from that, We're getting away 482 00:24:44,840 --> 00:24:47,520 Speaker 1: from the industrialization. I feel like we always gonna keep 483 00:24:47,520 --> 00:24:49,159 Speaker 1: an open eye for the fact that it's just because 484 00:24:49,440 --> 00:24:51,520 Speaker 1: we have the luxury of doing that. But it wasn't 485 00:24:51,560 --> 00:24:54,679 Speaker 1: like evil people trying to do evil ship because just 486 00:24:54,720 --> 00:24:57,280 Speaker 1: people trying to get ready for a catastrophe which we 487 00:24:57,320 --> 00:25:01,760 Speaker 1: had just witnessed happened. No, it's true. And uh, you know, 488 00:25:02,160 --> 00:25:04,960 Speaker 1: we we operate within a very narrow little hole, right, 489 00:25:05,520 --> 00:25:07,800 Speaker 1: so so so our you know, our ore are in 490 00:25:07,840 --> 00:25:10,080 Speaker 1: our little hole, you know, our little pond we were are. 491 00:25:10,119 --> 00:25:13,520 Speaker 1: Our focus is purely tastes, right, it's tasting along with 492 00:25:13,600 --> 00:25:17,080 Speaker 1: taste comes from others saying anyway, saying that you're guilty. 493 00:25:17,119 --> 00:25:18,600 Speaker 1: Why I just claimed. But I think that there's like 494 00:25:18,840 --> 00:25:21,320 Speaker 1: there's a way that when when we lose I think 495 00:25:21,320 --> 00:25:23,440 Speaker 1: we lose sight of some of the motivations of how 496 00:25:23,560 --> 00:25:25,639 Speaker 1: stuff came to be and treated like it was just 497 00:25:25,760 --> 00:25:29,080 Speaker 1: bad decision making. Yeah, you like it's all just Monsanto 498 00:25:29,280 --> 00:25:31,080 Speaker 1: just trying to make next right, Yeah, but it's like 499 00:25:31,119 --> 00:25:34,200 Speaker 1: a lot of factors at play, right, Yeah, No, it's 500 00:25:34,240 --> 00:25:38,400 Speaker 1: not just the evil uncle right then that yeah, but 501 00:25:38,400 --> 00:25:40,520 Speaker 1: but you yeah, but now just to get back to 502 00:25:40,560 --> 00:25:43,000 Speaker 1: where we are, Yeah, now, we do have at this 503 00:25:43,080 --> 00:25:47,000 Speaker 1: moment in time the luxury to have like to pursue 504 00:25:48,840 --> 00:25:53,600 Speaker 1: perfection and absolute ripeness and food rather than just shelf stability. Well, 505 00:25:53,640 --> 00:25:56,200 Speaker 1: there's also some really cool solutions too that you see 506 00:25:56,200 --> 00:25:58,760 Speaker 1: coming around, right especially with with the age of technology. 507 00:25:58,800 --> 00:26:01,439 Speaker 1: There's there's a clue is loop agriculture systems that are 508 00:26:01,480 --> 00:26:03,919 Speaker 1: happening that produce you know, I think it's you know, 509 00:26:04,359 --> 00:26:08,399 Speaker 1: twenty x the volume of of product and in a 510 00:26:08,440 --> 00:26:11,880 Speaker 1: really small space, so you can put you know, one 511 00:26:11,880 --> 00:26:15,560 Speaker 1: of the most interesting ones is uh. You know, it's 512 00:26:15,600 --> 00:26:18,600 Speaker 1: completely closed loop. So what that means is really you've 513 00:26:18,640 --> 00:26:21,800 Speaker 1: got you know, a little pot, a little capsule, and 514 00:26:22,040 --> 00:26:25,120 Speaker 1: it's an artificial and growing environment, and you can fit 515 00:26:25,160 --> 00:26:26,879 Speaker 1: a ton of product in there. You can grow a 516 00:26:26,920 --> 00:26:30,680 Speaker 1: ton of product in a very small space. Um, you produce. 517 00:26:31,119 --> 00:26:34,120 Speaker 1: You can produce uh. I don't remember what the numbers were, 518 00:26:34,160 --> 00:26:37,720 Speaker 1: but I think it's roughly x uh the volume of 519 00:26:37,800 --> 00:26:41,280 Speaker 1: food out of this little small space. You can also 520 00:26:41,320 --> 00:26:44,120 Speaker 1: control the nutrient drink that goes in. You can control 521 00:26:44,200 --> 00:26:46,920 Speaker 1: the sun cycle, you know, all of those elements that 522 00:26:47,000 --> 00:26:49,800 Speaker 1: go into growing food. And since it's closed loop, you're 523 00:26:49,840 --> 00:26:52,679 Speaker 1: basically recycling you know, all of that taste and all 524 00:26:52,720 --> 00:26:57,800 Speaker 1: of the nutrient drink. So um, and it's all computerized. Uh, 525 00:26:57,880 --> 00:27:00,880 Speaker 1: and so you can basically, let's say you had uh, 526 00:27:00,920 --> 00:27:04,760 Speaker 1: you know, an artichoke that was perfect in uh two 527 00:27:04,760 --> 00:27:07,639 Speaker 1: thousand one in you know, Salinas, when that was the 528 00:27:07,640 --> 00:27:09,280 Speaker 1: best arti shark you ever had in your life, you 529 00:27:09,320 --> 00:27:11,440 Speaker 1: could go you can go look up all of the 530 00:27:11,480 --> 00:27:14,159 Speaker 1: historical data or all the weather data, and you can 531 00:27:14,200 --> 00:27:16,479 Speaker 1: plug in those data points to this closed loop system 532 00:27:16,640 --> 00:27:19,560 Speaker 1: and you can basically replicate that exactly. So there's some 533 00:27:19,600 --> 00:27:21,720 Speaker 1: cool stuff coming out also, but that's in that would 534 00:27:21,760 --> 00:27:26,040 Speaker 1: have interesting implications for the wine world. Yeah, well see 535 00:27:26,080 --> 00:27:28,439 Speaker 1: the issue with that now. But the issue is that 536 00:27:28,480 --> 00:27:30,840 Speaker 1: you lose a little bit of what's called taroa right 537 00:27:31,200 --> 00:27:34,520 Speaker 1: you know, because you can still produce a delicious sweet plant. 538 00:27:34,600 --> 00:27:37,800 Speaker 1: That's that's great, that's the way that you maybe like it. 539 00:27:37,880 --> 00:27:44,320 Speaker 1: But you can ever replicate really truly the taste of nature, right, 540 00:27:44,359 --> 00:27:47,720 Speaker 1: It doesn't just it's not possible you can. So so 541 00:27:47,800 --> 00:27:52,080 Speaker 1: that's the downside of that. Where uh, where in your 542 00:27:53,960 --> 00:27:56,320 Speaker 1: if we're in if we're checking back in on and 543 00:27:56,359 --> 00:27:58,840 Speaker 1: on your biography, and at this point we kind of 544 00:27:58,840 --> 00:28:02,480 Speaker 1: got you where you're here. You got a restaurant, you 545 00:28:02,600 --> 00:28:07,080 Speaker 1: got a farm, Um, where did like you're sort of 546 00:28:07,080 --> 00:28:09,840 Speaker 1: a where did your re awareness of hunting come in? 547 00:28:09,880 --> 00:28:12,200 Speaker 1: Because you were like exposed to it in a way 548 00:28:12,200 --> 00:28:14,040 Speaker 1: in Florida and we're aware that it was the thing 549 00:28:14,119 --> 00:28:16,800 Speaker 1: people do. You'd like to run around out the wood, Yeah, 550 00:28:16,800 --> 00:28:18,200 Speaker 1: you run around, you know, as a kid, you run 551 00:28:18,240 --> 00:28:21,879 Speaker 1: around and there's Alegan run around with spears. Yeah, you know, 552 00:28:22,000 --> 00:28:23,959 Speaker 1: at least to try to hunt ut wild boars with spears. 553 00:28:24,119 --> 00:28:25,920 Speaker 1: Never successful, but you know it was waiting the tree 554 00:28:25,960 --> 00:28:27,399 Speaker 1: and try to throw a spear down. But it was 555 00:28:27,440 --> 00:28:29,960 Speaker 1: it was more of a you know, just just being 556 00:28:29,960 --> 00:28:33,760 Speaker 1: a kid, you know, trying to exactly you get some frogs. 557 00:28:33,800 --> 00:28:36,199 Speaker 1: You know, we get frogs and we uh, you know, 558 00:28:36,240 --> 00:28:39,720 Speaker 1: eat some water moccasins and rattlesnakes and stuff. But but 559 00:28:40,000 --> 00:28:41,920 Speaker 1: you know, it can't it came around because of products. 560 00:28:42,000 --> 00:28:44,040 Speaker 1: It's it's really taste. Right. At a certain point you 561 00:28:44,080 --> 00:28:47,160 Speaker 1: look at you start to dissect all of our practices, 562 00:28:47,440 --> 00:28:50,480 Speaker 1: you know, and all of our food practices, um and 563 00:28:50,560 --> 00:28:53,160 Speaker 1: at a certain point realize is a chef that that uh, 564 00:28:53,320 --> 00:28:56,720 Speaker 1: you know, grain fed beef doesn't taste good anymore? Right, 565 00:28:56,840 --> 00:28:59,040 Speaker 1: You start to notice, you know, it's a process. We 566 00:28:59,080 --> 00:29:01,440 Speaker 1: start to notice the fact that that beef, you know, 567 00:29:01,840 --> 00:29:04,680 Speaker 1: or or meat in general, everything tastes like corn, or 568 00:29:04,680 --> 00:29:09,280 Speaker 1: everything tastes like shitty wheat, you know, or whatever it 569 00:29:09,320 --> 00:29:13,480 Speaker 1: may taste like. So, so the whole purpose was was taste. Really, 570 00:29:13,600 --> 00:29:15,920 Speaker 1: that's our whole purposes really taste. Right now, do we 571 00:29:16,040 --> 00:29:18,760 Speaker 1: really you know, find a product that did is uh, 572 00:29:18,800 --> 00:29:21,240 Speaker 1: you know, like it once was or or or whatever 573 00:29:21,240 --> 00:29:24,040 Speaker 1: our reference points are for a particular product, right like, 574 00:29:24,080 --> 00:29:27,160 Speaker 1: what is what is the most delicious uh meat? What 575 00:29:27,280 --> 00:29:31,080 Speaker 1: is the most delicious lettuce? You know? And then so 576 00:29:31,240 --> 00:29:34,520 Speaker 1: your experience is wild game kind of started to shape 577 00:29:34,520 --> 00:29:37,000 Speaker 1: your impressions of what was possible and what could be 578 00:29:37,040 --> 00:29:40,600 Speaker 1: done and what things would taste like variations. Well, I've 579 00:29:40,640 --> 00:29:43,200 Speaker 1: been I've been getting uh, you know, we get we 580 00:29:43,240 --> 00:29:45,200 Speaker 1: get a lot of we get a lot of hunters 581 00:29:45,200 --> 00:29:46,520 Speaker 1: here that give us meat, you know, get u s 582 00:29:46,560 --> 00:29:49,040 Speaker 1: wild ducks or or deer or whatever and just kind 583 00:29:49,040 --> 00:29:52,160 Speaker 1: of donate it to me. And um, so been eating 584 00:29:52,200 --> 00:29:55,480 Speaker 1: it for a few years out here. Um surprising. There's 585 00:29:55,480 --> 00:29:59,600 Speaker 1: a lot of hunters in California, or at least a handful. Um. 586 00:30:00,080 --> 00:30:02,360 Speaker 1: Some friends would pass long stuff you check out. They 587 00:30:02,400 --> 00:30:05,360 Speaker 1: just passed along meat I eat here and duck and 588 00:30:05,360 --> 00:30:08,320 Speaker 1: and um I got you interested. Well it just yeah, 589 00:30:08,320 --> 00:30:11,440 Speaker 1: it just it. It really re sparked that or reignited 590 00:30:11,480 --> 00:30:15,200 Speaker 1: that spark, right, And uh, I mean wild ducks are 591 00:30:15,200 --> 00:30:17,760 Speaker 1: really delicious, right and wild meats you know, really good. 592 00:30:17,880 --> 00:30:20,360 Speaker 1: We treat it the right way. So so at a 593 00:30:20,360 --> 00:30:21,960 Speaker 1: certain point, I just want to get it myself, you know, 594 00:30:22,000 --> 00:30:23,720 Speaker 1: I just I just wanted to. I wanted to, you know, 595 00:30:23,760 --> 00:30:26,920 Speaker 1: have all wild meat. So there's the thing that happens. 596 00:30:27,240 --> 00:30:29,960 Speaker 1: Maybe you can explain this to me. When you're looking 597 00:30:30,000 --> 00:30:33,400 Speaker 1: at when you're reading about chefs and reading about great restaurants, 598 00:30:34,560 --> 00:30:38,920 Speaker 1: you're always seeing that that anyone can produce I shouldn't 599 00:30:38,920 --> 00:30:41,680 Speaker 1: say anyone, but yeah, let's just say anyone can produce 600 00:30:41,760 --> 00:30:48,480 Speaker 1: this great dish once, okay. But the true sign of expertise, 601 00:30:48,520 --> 00:30:51,040 Speaker 1: so like mastering your craft is that you can do 602 00:30:51,080 --> 00:30:55,280 Speaker 1: it seventy times in a night or whatever number of 603 00:30:55,280 --> 00:30:57,480 Speaker 1: times in a night and have it be the same. 604 00:30:58,360 --> 00:31:01,640 Speaker 1: And then you can do that for weeks, right, and 605 00:31:01,720 --> 00:31:05,840 Speaker 1: just like executed again and again and again. I don't 606 00:31:05,840 --> 00:31:08,320 Speaker 1: know if you use that measure of success, but yeah, 607 00:31:08,320 --> 00:31:10,360 Speaker 1: you're familiar with That's the thing people bring up when 608 00:31:10,400 --> 00:31:14,320 Speaker 1: talking about being a great cook. But with wild game, 609 00:31:14,400 --> 00:31:16,040 Speaker 1: you look at me like you've never heard I've never 610 00:31:16,040 --> 00:31:18,320 Speaker 1: heard of that, to be honest, Yeah, I was reading that. 611 00:31:18,440 --> 00:31:20,920 Speaker 1: I was reading someone talking about that. No, I was 612 00:31:20,960 --> 00:31:23,920 Speaker 1: reading there a day someone saying I was reading a 613 00:31:23,920 --> 00:31:26,840 Speaker 1: profile of chef in the New Yorker. Makes sense, And 614 00:31:26,880 --> 00:31:30,440 Speaker 1: it was a guy saying like, yeah, um, perfection to 615 00:31:30,520 --> 00:31:35,800 Speaker 1: me is three eggs, like eggs benedict, without a mistake, 616 00:31:36,080 --> 00:31:39,960 Speaker 1: without one returned, without one customer return sure, like as 617 00:31:40,000 --> 00:31:43,920 Speaker 1: as the craft of cooking goes. Yeah, so I hear 618 00:31:43,960 --> 00:31:48,320 Speaker 1: that now and then. And on the other hand, with 619 00:31:48,400 --> 00:31:51,240 Speaker 1: wild game, you're opening yourself up to such a tremendous 620 00:31:51,240 --> 00:31:56,320 Speaker 1: amount of variability because they're not the same. You know, 621 00:31:56,760 --> 00:31:58,760 Speaker 1: if you if you identified, like if you have a 622 00:31:58,800 --> 00:32:01,280 Speaker 1: farm and you're identified. Man, this this dude at this 623 00:32:01,360 --> 00:32:05,720 Speaker 1: farm produces some goodass lamb because he's got some breed 624 00:32:05,760 --> 00:32:10,160 Speaker 1: of lamb that works well on the land where he 625 00:32:10,240 --> 00:32:14,480 Speaker 1: raises it. He's got a great irrigated pasture with like 626 00:32:14,680 --> 00:32:20,120 Speaker 1: the right blend of forbes and grasses, and his alfalfa 627 00:32:20,200 --> 00:32:23,080 Speaker 1: is beautiful, and he's able to run this thing. And 628 00:32:23,080 --> 00:32:26,760 Speaker 1: when I get a leg of land from him this year. 629 00:32:27,080 --> 00:32:29,000 Speaker 1: It's great, I get a leg of land from him 630 00:32:29,040 --> 00:32:32,120 Speaker 1: next year. It's great. That ship isn't what wild game 631 00:32:32,240 --> 00:32:35,680 Speaker 1: is like. Well, because you shooting, you're shooting an animal. 632 00:32:35,920 --> 00:32:37,840 Speaker 1: But you know, I don't know. I look, it looked 633 00:32:37,840 --> 00:32:39,720 Speaker 1: like a good animal. I shot it, but I got 634 00:32:39,760 --> 00:32:43,080 Speaker 1: over there and had recently crashed into a porcupine, so 635 00:32:43,160 --> 00:32:46,240 Speaker 1: its entire belly was full of quills and every one 636 00:32:46,240 --> 00:32:49,520 Speaker 1: of those injuries was full of post. It was emaciated. 637 00:32:51,000 --> 00:32:54,000 Speaker 1: Or I shot it and wasn't the first guy that 638 00:32:54,040 --> 00:32:56,240 Speaker 1: shot it, because it's back leg on the side not 639 00:32:56,480 --> 00:33:00,640 Speaker 1: facing me had been injured by a it, and so 640 00:33:01,400 --> 00:33:03,440 Speaker 1: you know, it was packed with dirt and it was 641 00:33:03,480 --> 00:33:06,000 Speaker 1: a mass. Or I killed some big crazy buck that 642 00:33:06,080 --> 00:33:08,960 Speaker 1: had been rotting hard for two months and hasn't probably 643 00:33:08,960 --> 00:33:12,520 Speaker 1: eaten a liquor grass for two months, and tasted like ship. 644 00:33:12,640 --> 00:33:14,000 Speaker 1: Or I shot a deer and it fell into a 645 00:33:14,040 --> 00:33:16,440 Speaker 1: big sinkhole and I couldn't get it out till a 646 00:33:16,440 --> 00:33:19,080 Speaker 1: couple of days later, with a rope and a buddy 647 00:33:19,120 --> 00:33:24,479 Speaker 1: holding my ankles. So I'm just saying that isn't like 648 00:33:24,560 --> 00:33:27,800 Speaker 1: this dude that produces these wonderful lambs time and time again, 649 00:33:28,520 --> 00:33:31,680 Speaker 1: it's like you can't there is like perfection is out there, 650 00:33:31,720 --> 00:33:35,920 Speaker 1: but perfection isn't always out there. Yeah, I think like 651 00:33:36,040 --> 00:33:37,880 Speaker 1: we we killed like whatever it was going on that 652 00:33:37,960 --> 00:33:40,880 Speaker 1: year in Idaho and we killed Yanni. We killed some 653 00:33:40,920 --> 00:33:42,880 Speaker 1: stomper bucks in Idaho. And I don't know what was 654 00:33:42,920 --> 00:33:44,680 Speaker 1: going on that year in Idaho, but that was like 655 00:33:44,720 --> 00:33:50,440 Speaker 1: it was the best mule deer meat ever. And I'm 656 00:33:50,440 --> 00:33:53,000 Speaker 1: eating a shipload of mule deer right and I don't know. 657 00:33:53,120 --> 00:33:55,280 Speaker 1: It defied everything you're supposed because supposed to be like 658 00:33:55,280 --> 00:33:57,680 Speaker 1: big giant bucks on taste. These are big giant bucks 659 00:33:58,080 --> 00:34:01,000 Speaker 1: pre rut that had two which is of tallow on 660 00:34:01,040 --> 00:34:06,320 Speaker 1: their back. And we're great. So that's my question, Well, 661 00:34:06,880 --> 00:34:08,600 Speaker 1: how do you deal with all the lack how do 662 00:34:08,600 --> 00:34:13,840 Speaker 1: you deal with all the lack of consistency when you're 663 00:34:13,920 --> 00:34:17,239 Speaker 1: as a chef who's dealing with wild game and not 664 00:34:17,320 --> 00:34:19,440 Speaker 1: just commercially produced wild game, but on your own, you're 665 00:34:19,440 --> 00:34:22,600 Speaker 1: dealing with hunted wild game. Yeah, for us, For for us, 666 00:34:22,600 --> 00:34:25,080 Speaker 1: that's all. I mean, every product is like that, right, 667 00:34:25,120 --> 00:34:26,759 Speaker 1: I mean the whole for us. You know, it's so 668 00:34:26,800 --> 00:34:29,319 Speaker 1: specialized that you know, when we get a radish in 669 00:34:29,760 --> 00:34:32,319 Speaker 1: one day from the farm, it's not necessarily the same 670 00:34:32,360 --> 00:34:35,040 Speaker 1: as the next day from the farm, right, so you 671 00:34:35,080 --> 00:34:38,160 Speaker 1: can you can you know, uh, you know, take that 672 00:34:38,239 --> 00:34:41,120 Speaker 1: theory with with any product that you use. Could be 673 00:34:41,360 --> 00:34:43,719 Speaker 1: the rain, could be you know, the amount of sun 674 00:34:43,800 --> 00:34:45,920 Speaker 1: you get in one day, could be uh, you know, 675 00:34:45,960 --> 00:34:49,359 Speaker 1: their diet. But every product changes a little bit every day. 676 00:34:49,400 --> 00:34:51,799 Speaker 1: So the way that we operate is we basically get 677 00:34:51,800 --> 00:34:54,239 Speaker 1: a product in the door, look at it, and then 678 00:34:54,320 --> 00:34:56,719 Speaker 1: decide what to do from there. Because even if you're 679 00:34:56,760 --> 00:35:00,600 Speaker 1: getting you know, that lamb, you know, maybe they forgot 680 00:35:00,640 --> 00:35:03,360 Speaker 1: to feed it one day. Who knows, maybe the lamb 681 00:35:03,400 --> 00:35:05,680 Speaker 1: is sick, you don't, you don't know, right, So so 682 00:35:06,160 --> 00:35:09,520 Speaker 1: everything changes just to touch, and even if it's just incrementally, 683 00:35:09,520 --> 00:35:12,040 Speaker 1: it still changes every day. And so our focus is 684 00:35:12,080 --> 00:35:14,960 Speaker 1: really on kind of capturing that taste. So you know, 685 00:35:15,000 --> 00:35:16,680 Speaker 1: if we get uh, if we get a buck in 686 00:35:16,800 --> 00:35:24,200 Speaker 1: it's very um um bucky, then you know, you've got 687 00:35:24,200 --> 00:35:26,080 Speaker 1: to decide what to do with it from there. So 688 00:35:26,320 --> 00:35:29,200 Speaker 1: do you grind it to maybe purge some of that 689 00:35:29,200 --> 00:35:31,839 Speaker 1: flavor out? You know, maybe you throak in and salt 690 00:35:31,880 --> 00:35:34,520 Speaker 1: water for salted water for a few days, just to 691 00:35:34,600 --> 00:35:36,720 Speaker 1: kind of purge it and have have a clean flavor. 692 00:35:37,760 --> 00:35:39,920 Speaker 1: Maybe it's like that that mule deer you've got and 693 00:35:40,040 --> 00:35:41,960 Speaker 1: just throw it right and grill. You don't even age it. 694 00:35:42,520 --> 00:35:45,440 Speaker 1: So it just depends. And so so our whole operating 695 00:35:45,440 --> 00:35:48,759 Speaker 1: system in the kitchen is based on really kind of 696 00:35:48,800 --> 00:35:52,400 Speaker 1: assessing what the product is and then deciding, you know, 697 00:35:52,480 --> 00:35:56,440 Speaker 1: what methods to go through for preservation and so that 698 00:35:56,440 --> 00:36:00,360 Speaker 1: that you know, select just selecting the right product is 699 00:36:00,160 --> 00:36:03,239 Speaker 1: is a huge part of it. But um, you know 700 00:36:03,400 --> 00:36:07,120 Speaker 1: you can either for us, we either especially sparticularly meat 701 00:36:07,200 --> 00:36:09,640 Speaker 1: and game. You know, you either choose either use it 702 00:36:09,760 --> 00:36:12,440 Speaker 1: right there or there's some sort of continuation and the 703 00:36:12,480 --> 00:36:16,400 Speaker 1: preservation process that happens. So whether it's aging or curing 704 00:36:16,800 --> 00:36:20,160 Speaker 1: or grinding into a sausage or whatever it may be. 705 00:36:20,400 --> 00:36:23,520 Speaker 1: You know, it's just just like anything else. Can you 706 00:36:23,560 --> 00:36:27,080 Speaker 1: take this menu and do the many that you served 707 00:36:27,160 --> 00:36:32,359 Speaker 1: last night and do a sort of speed walkthrough? Uh yeah, 708 00:36:32,400 --> 00:36:34,960 Speaker 1: I got one over here. Well I want people to 709 00:36:35,040 --> 00:36:37,040 Speaker 1: get I want people to get a sense of of 710 00:36:37,080 --> 00:36:41,560 Speaker 1: what of what dishes you like to serve. Well, um, 711 00:36:41,719 --> 00:36:45,760 Speaker 1: let's see you had a fistfull caviar, start white sturge 712 00:36:45,760 --> 00:36:49,000 Speaker 1: and caviar. It's white surgeon caviar. It's farmed, right, it's 713 00:36:49,040 --> 00:36:51,120 Speaker 1: farm caviar. But we we but that is a fish 714 00:36:51,160 --> 00:36:54,839 Speaker 1: that that is a fish that a Felican fish for Yeah. 715 00:36:55,280 --> 00:36:59,000 Speaker 1: In the Columbia drainage, they have like uh, you know 716 00:36:59,040 --> 00:37:05,239 Speaker 1: they have see they have uh open seasons and within 717 00:37:05,239 --> 00:37:07,600 Speaker 1: those seasons they have kill seasons. Were allowed to like 718 00:37:07,640 --> 00:37:12,040 Speaker 1: harvest sturgeon. We were making our own sturgeon caviare this 719 00:37:12,120 --> 00:37:15,200 Speaker 1: year with a very abundant sturgeon called shovel nose sturgeon. 720 00:37:15,960 --> 00:37:19,759 Speaker 1: But it's material in the Yellowstone River. Yeah, you're about 721 00:37:19,760 --> 00:37:22,880 Speaker 1: ten a day shovel noses and you get them in 722 00:37:22,880 --> 00:37:25,680 Speaker 1: the spring. They're about you know, a big one to 723 00:37:25,760 --> 00:37:27,839 Speaker 1: be two and a half feet long. So, but they 724 00:37:27,840 --> 00:37:33,640 Speaker 1: have caviar inside. Yeah, but it's it's like painstaking the eggs. Yeah, 725 00:37:33,680 --> 00:37:36,960 Speaker 1: we're gonna put it through a little sieve. You gotta 726 00:37:37,000 --> 00:37:38,759 Speaker 1: just mess with it. No, there's nothing to save out. 727 00:37:38,880 --> 00:37:42,200 Speaker 1: So when you open them up, when you get a female, 728 00:37:43,200 --> 00:37:46,200 Speaker 1: you open them up and you know some fish have 729 00:37:46,360 --> 00:37:48,960 Speaker 1: like the skein, right, the sack that holds the eggs 730 00:37:49,000 --> 00:37:52,040 Speaker 1: like the most the easiest example of over egg to 731 00:37:52,120 --> 00:37:55,719 Speaker 1: clean would be salmon where you open up that skein 732 00:37:55,800 --> 00:37:57,040 Speaker 1: and you can just kind of like the eggs just 733 00:37:57,080 --> 00:38:03,360 Speaker 1: kind of fall away. On sturgeon, the skein and the 734 00:38:03,400 --> 00:38:07,399 Speaker 1: eggs are just like almost interwoven where each egg needs 735 00:38:07,440 --> 00:38:10,560 Speaker 1: to be kind of separated from the skein, and it's 736 00:38:10,600 --> 00:38:12,520 Speaker 1: it's painstaking, like you get it where you have a 737 00:38:12,520 --> 00:38:14,560 Speaker 1: ton of it, and then we just cleaned it for 738 00:38:14,640 --> 00:38:16,920 Speaker 1: a long time and they were like, dude, I can't 739 00:38:17,000 --> 00:38:19,960 Speaker 1: keep cleaning these eggs. And then we salt water the 740 00:38:20,040 --> 00:38:22,440 Speaker 1: eggs and just ate them. You've seen you've seen the 741 00:38:22,800 --> 00:38:25,319 Speaker 1: commercial process a cavy are right, I have never seen 742 00:38:25,320 --> 00:38:27,120 Speaker 1: how they do it. So they just take they take, uh, 743 00:38:27,239 --> 00:38:29,520 Speaker 1: I mean it's the same, right, Maybe it's more on 744 00:38:29,600 --> 00:38:32,120 Speaker 1: this like wild surge and shovel nose, but but on 745 00:38:32,440 --> 00:38:33,759 Speaker 1: you know, like a white sturge and you take the 746 00:38:33,800 --> 00:38:36,319 Speaker 1: caviar shack out, you throw it into a sieve and 747 00:38:36,360 --> 00:38:39,160 Speaker 1: the sieve is you know, the right side for the beads. 748 00:38:39,200 --> 00:38:41,520 Speaker 1: But but they just rub it. They rubb it pretty hard, 749 00:38:41,640 --> 00:38:43,160 Speaker 1: and they rub it and then it breaks away all 750 00:38:43,160 --> 00:38:46,440 Speaker 1: the membrane and only the eggs based then they basically 751 00:38:46,480 --> 00:38:48,680 Speaker 1: drop it in in a salted water bath and then 752 00:38:48,680 --> 00:38:50,560 Speaker 1: a lot of that stuff will well, a lot of 753 00:38:50,600 --> 00:38:53,120 Speaker 1: the membrane will float. You just lift it off and 754 00:38:53,120 --> 00:38:55,760 Speaker 1: then the caviars left over, and they repeat that process 755 00:38:55,840 --> 00:39:00,239 Speaker 1: till it's clean. The shovel nosed sturgeon, uh there egg 756 00:39:00,239 --> 00:39:02,840 Speaker 1: is probably about this is this ballpark in it, but 757 00:39:02,840 --> 00:39:06,520 Speaker 1: their eggs probably about half the diameter of a white sturgeon. 758 00:39:06,840 --> 00:39:10,320 Speaker 1: There's another you know, there's also another sturgeon or another 759 00:39:10,520 --> 00:39:17,480 Speaker 1: caviard that comes out of the Yellowstone is um paddlefish 760 00:39:17,640 --> 00:39:20,320 Speaker 1: caviar which people collect and that's bigger and that's a 761 00:39:20,400 --> 00:39:22,960 Speaker 1: high grade caviar. And then we used to get caviar 762 00:39:23,080 --> 00:39:25,520 Speaker 1: out of uh you know, and there's even a commercial 763 00:39:25,520 --> 00:39:29,200 Speaker 1: market for for white Great lakes. Whitefish have a pretty 764 00:39:29,239 --> 00:39:30,840 Speaker 1: good caviar and that's the thing that people you know, 765 00:39:30,880 --> 00:39:32,920 Speaker 1: it's rod and real angers can catch. The reason I 766 00:39:32,960 --> 00:39:34,399 Speaker 1: bring that up is not just like as you walk 767 00:39:34,520 --> 00:39:38,760 Speaker 1: through this, I want to just establish what these things 768 00:39:39,120 --> 00:39:42,320 Speaker 1: even though you're dealing with a commercially caught version or 769 00:39:42,360 --> 00:39:45,400 Speaker 1: you're dealing with uh, you know, something that's in the 770 00:39:45,440 --> 00:39:48,759 Speaker 1: commercial chain, right that can be legally purchased and soul 771 00:39:48,800 --> 00:39:51,239 Speaker 1: in the restaurant that so much of what you're dealing 772 00:39:51,280 --> 00:39:55,280 Speaker 1: with would also be identified as a type of wild 773 00:39:55,320 --> 00:39:58,160 Speaker 1: game because, especially in the ocean, pretty much anything you're 774 00:39:58,200 --> 00:40:02,600 Speaker 1: buying for restaurants things that people can go catch on 775 00:40:02,640 --> 00:40:06,239 Speaker 1: their own on sport fishing tackle. Right, So sturgeon, Uh 776 00:40:06,400 --> 00:40:08,560 Speaker 1: though most people don't do it, most fishermen don't do it. 777 00:40:09,640 --> 00:40:12,560 Speaker 1: Um producing caveat is something that just like anybody could 778 00:40:12,600 --> 00:40:16,359 Speaker 1: go do from a wide variety of fish. Yeah, they 779 00:40:16,400 --> 00:40:19,239 Speaker 1: got they did. They got a surgeon fishing out here. Yeah, 780 00:40:19,640 --> 00:40:22,320 Speaker 1: and there's some kill seasons. Wasn't Scott Peterson when he 781 00:40:22,360 --> 00:40:25,640 Speaker 1: cut up his wife and dumped her in San Francisco Bay. 782 00:40:25,800 --> 00:40:27,760 Speaker 1: Part of his defense was that he was sturgeon fishing 783 00:40:27,760 --> 00:40:29,000 Speaker 1: When they asked him why he was out in the 784 00:40:29,040 --> 00:40:31,800 Speaker 1: boat that day, did you know that? I have no idea. 785 00:40:32,960 --> 00:40:35,359 Speaker 1: He did. And me and my fake uncle Donn used 786 00:40:35,360 --> 00:40:38,080 Speaker 1: to troll stripers in San Francisco Bay and we would 787 00:40:38,080 --> 00:40:42,480 Speaker 1: go right, it was baiting the sturgeon. So yeah, as 788 00:40:42,560 --> 00:40:45,680 Speaker 1: he was doing a chum line. Um. Yeah, me, my 789 00:40:45,719 --> 00:40:49,440 Speaker 1: fake uncle don used to uh do some trolling for 790 00:40:49,480 --> 00:40:51,440 Speaker 1: stripe bass out here in San Francisco Bay back in 791 00:40:51,520 --> 00:40:54,239 Speaker 1: two thousand four, and we would just troll right in 792 00:40:54,239 --> 00:40:58,800 Speaker 1: front of the jail. We're they we're Scott Peterson is 793 00:40:58,880 --> 00:41:03,440 Speaker 1: housed the prison him. Yeah, what's it called. It's not 794 00:41:03,480 --> 00:41:07,000 Speaker 1: a San San Quentin. San Quentin. Yeah, yeah, they got 795 00:41:07,080 --> 00:41:09,080 Speaker 1: they got like watch towers. You we would, I'm not 796 00:41:09,080 --> 00:41:11,160 Speaker 1: shooting you. We would be trolling by. You'd wave at 797 00:41:11,239 --> 00:41:13,640 Speaker 1: dudes and watched towers. I feel like there's some sort 798 00:41:13,680 --> 00:41:17,400 Speaker 1: of environmental issues over there, maybe some waste or something. 799 00:41:17,680 --> 00:41:19,520 Speaker 1: I was describing to be honest, that we would that 800 00:41:19,520 --> 00:41:22,480 Speaker 1: I would say that those for for toxic fish, they 801 00:41:22,480 --> 00:41:26,799 Speaker 1: were delicious. So out of the next one turbot, Yeah, 802 00:41:26,880 --> 00:41:29,440 Speaker 1: with diamond turbo. So diamond turbots is just a just 803 00:41:29,520 --> 00:41:33,440 Speaker 1: a local, local species of turbo and a little it's 804 00:41:33,480 --> 00:41:38,680 Speaker 1: smaller for the most part, um but you can fish it. Yeah, 805 00:41:38,760 --> 00:41:41,640 Speaker 1: and you brought that fish too. You showed me the 806 00:41:41,680 --> 00:41:45,080 Speaker 1: fish one of your guys that the fish was alive 807 00:41:45,120 --> 00:41:51,359 Speaker 1: on a plate, like alive, alive and in it wasn't 808 00:41:51,400 --> 00:41:54,880 Speaker 1: how how many minutes went by? Five six, and I 809 00:41:55,000 --> 00:41:56,920 Speaker 1: was presented with so one minute, the fish is there 810 00:41:56,920 --> 00:41:59,719 Speaker 1: on my plate alive. I grabbed its jaw and it 811 00:41:59,800 --> 00:42:03,000 Speaker 1: was very flexible, and in a couple minutes later, I 812 00:42:03,080 --> 00:42:09,320 Speaker 1: had the liver two ways, well different his liver and 813 00:42:09,360 --> 00:42:14,439 Speaker 1: a different fishes liver two ways. You had made chitlands, right, 814 00:42:14,880 --> 00:42:18,200 Speaker 1: explain that. So you got so you you basically like 815 00:42:18,440 --> 00:42:21,080 Speaker 1: you know, on especially a fish like turbo, you've got, 816 00:42:21,160 --> 00:42:22,680 Speaker 1: I mean, you could use almost the whole thing, right, 817 00:42:22,760 --> 00:42:24,960 Speaker 1: every everything is good about it as long as you're 818 00:42:25,040 --> 00:42:27,160 Speaker 1: you know, especially when it's alive a few minutes before. 819 00:42:27,840 --> 00:42:33,360 Speaker 1: But um, the the guts, uh, the heart, the livers 820 00:42:33,760 --> 00:42:37,319 Speaker 1: and and and essentially the chiplands are the the intestines, 821 00:42:37,400 --> 00:42:40,680 Speaker 1: the intestinal track and the stomach are all delicious. You 822 00:42:40,760 --> 00:42:42,920 Speaker 1: just had to clean it properly. So we boil it 823 00:42:42,920 --> 00:42:45,200 Speaker 1: in salted water a few times, scrape it out, boil it, 824 00:42:45,280 --> 00:42:47,960 Speaker 1: scrape it out, boil it. Uh, and then once you 825 00:42:48,040 --> 00:42:52,400 Speaker 1: chill it down, it's got this little you know, crunchy texture. Um. 826 00:42:52,480 --> 00:42:55,160 Speaker 1: But it was it was shocking to have that, Like 827 00:42:55,239 --> 00:42:58,160 Speaker 1: how good it was? The delicious right? Yeah, the little 828 00:42:58,480 --> 00:43:00,359 Speaker 1: on sauce on there, we've got we've got the sauce 829 00:43:00,360 --> 00:43:03,319 Speaker 1: called sas on sauce. It's a it's our it's our 830 00:43:03,360 --> 00:43:07,200 Speaker 1: seasoning elixir. And it's like it's basically a brew uh 831 00:43:07,480 --> 00:43:12,680 Speaker 1: made of seaweeds, local seaweeds, local little silver fish, all 832 00:43:12,719 --> 00:43:16,040 Speaker 1: of the excess bones and trim and anything that we 833 00:43:16,080 --> 00:43:19,040 Speaker 1: get from our fish. And then it's grilled or barbecued 834 00:43:19,360 --> 00:43:22,440 Speaker 1: or and then it's mixed together and it's basically inoculated 835 00:43:22,480 --> 00:43:25,239 Speaker 1: with a with a bacteria, and then it's allowed to 836 00:43:25,440 --> 00:43:27,880 Speaker 1: culture and ferment and it turns into this kind of 837 00:43:27,880 --> 00:43:31,680 Speaker 1: a lixir that's like the savory almost crossed between white 838 00:43:31,680 --> 00:43:34,319 Speaker 1: soy and fish sauce. And so we season a lot 839 00:43:34,360 --> 00:43:36,960 Speaker 1: of things with that. You'll bathe that'll fish, you'll bathe 840 00:43:36,960 --> 00:43:39,440 Speaker 1: the fish and testines in that stuff. Yeah, but season 841 00:43:39,440 --> 00:43:41,359 Speaker 1: a little bit in that season yeah. Yeah. And then 842 00:43:41,360 --> 00:43:44,680 Speaker 1: the livers we the livers are are are basically salted 843 00:43:45,680 --> 00:43:47,799 Speaker 1: or rinsed in salted water like a brine, right, because 844 00:43:47,800 --> 00:43:51,319 Speaker 1: you've got to purge the liver um and uh, and 845 00:43:51,360 --> 00:43:53,080 Speaker 1: then you you salt the liver a little bit. And 846 00:43:53,120 --> 00:43:56,360 Speaker 1: then and then we um either poaching salted water, we 847 00:43:56,440 --> 00:43:58,920 Speaker 1: grill it or we we you know, the version you 848 00:43:59,000 --> 00:44:02,200 Speaker 1: had was basically halted for about a week ranch and 849 00:44:02,200 --> 00:44:06,360 Speaker 1: then put in uh a seasoning paste which is like 850 00:44:06,360 --> 00:44:08,200 Speaker 1: stays on seasoning past. It's kind of like a misa 851 00:44:08,320 --> 00:44:11,000 Speaker 1: it's basically the same thing as a misa um. So 852 00:44:11,040 --> 00:44:12,759 Speaker 1: you had one version that was poached in one version 853 00:44:12,800 --> 00:44:15,880 Speaker 1: that was salted and seasoned in our seasoning paste. And 854 00:44:15,920 --> 00:44:20,160 Speaker 1: then the ribs slab explain what you do with the 855 00:44:20,160 --> 00:44:23,480 Speaker 1: fish ribs or how the fish rib has become like 856 00:44:23,520 --> 00:44:29,840 Speaker 1: a little serving tray grilled little rib yeah, yeah, uh so, 857 00:44:30,440 --> 00:44:33,759 Speaker 1: uh yeah, I guess really the reason for that was 858 00:44:33,840 --> 00:44:36,920 Speaker 1: because you know, the bones still have meat on it, right, 859 00:44:36,920 --> 00:44:40,160 Speaker 1: they have they have flavor, they have taste, so and 860 00:44:40,160 --> 00:44:42,799 Speaker 1: and typically all the little tail pieces anything you might 861 00:44:42,840 --> 00:44:45,759 Speaker 1: feel might be tough. You know, the connective tissue of 862 00:44:45,840 --> 00:44:49,000 Speaker 1: the um. You know the skirts, the little a little 863 00:44:49,000 --> 00:44:51,160 Speaker 1: skirt around the outside of the fin, right basically the 864 00:44:51,200 --> 00:44:55,319 Speaker 1: ship that nine percent of fishermen throwing the garbage. Yeah, 865 00:44:55,360 --> 00:44:57,200 Speaker 1: it's and you know that stuff is full of flavor, 866 00:44:57,280 --> 00:44:59,320 Speaker 1: like a lot a lot of those little little sweet 867 00:44:59,360 --> 00:45:02,000 Speaker 1: bits or you know that that's the sweetmeat to me 868 00:45:02,040 --> 00:45:03,759 Speaker 1: because it's full of flavor. It's the stuff that gets 869 00:45:03,760 --> 00:45:06,840 Speaker 1: a lot of use. Um and that's all gets chopped 870 00:45:06,920 --> 00:45:10,600 Speaker 1: up and then basically mixed into this chopped seasoned mixture. 871 00:45:10,640 --> 00:45:12,920 Speaker 1: And then and then put back on the bone and 872 00:45:12,960 --> 00:45:15,600 Speaker 1: then brushed with a sauce and then grilled, and so 873 00:45:15,640 --> 00:45:19,399 Speaker 1: it's like a little riblet. Do you know that? In 874 00:45:19,520 --> 00:45:21,040 Speaker 1: and I see I'm sitting right next to one of 875 00:45:21,040 --> 00:45:24,759 Speaker 1: the scopier's books. That's how a scopia would handle carp. 876 00:45:25,560 --> 00:45:27,799 Speaker 1: Ye know, in a lot of other countries, carper like 877 00:45:27,840 --> 00:45:31,279 Speaker 1: a very popular food fish. And in fact they were 878 00:45:31,320 --> 00:45:33,719 Speaker 1: introduced into the Great Lakes when when the Great Lakes 879 00:45:33,719 --> 00:45:40,400 Speaker 1: fisheries were declining at like catastrophic rates. Um a fish 880 00:45:40,440 --> 00:45:43,320 Speaker 1: cultural has had the idea that they would put common 881 00:45:43,400 --> 00:45:46,040 Speaker 1: carp into the Great Lakes to make up for the 882 00:45:46,120 --> 00:45:49,840 Speaker 1: loss of food fish from environmental destruction in the Great Lakes. 883 00:45:50,360 --> 00:45:52,320 Speaker 1: But it is obviously never caught out with Americans. Like 884 00:45:52,360 --> 00:45:55,400 Speaker 1: Americans don't like the generally speaking, Americans don't like to 885 00:45:55,400 --> 00:46:00,759 Speaker 1: eat carp. But scopiers carp recipes would basically be that 886 00:46:01,840 --> 00:46:04,000 Speaker 1: you poach to fish whatever you're gonna do to it 887 00:46:04,040 --> 00:46:06,360 Speaker 1: to be able to strip all meat off the bone. 888 00:46:07,480 --> 00:46:10,279 Speaker 1: Then he would mix that with all kinds of good 889 00:46:10,280 --> 00:46:12,720 Speaker 1: ship to eat. Right like you said, you're a little 890 00:46:13,000 --> 00:46:15,480 Speaker 1: you're a little chopped up combination you put on there. 891 00:46:15,560 --> 00:46:19,520 Speaker 1: But he would mix it with butter cream truffles, and 892 00:46:19,520 --> 00:46:23,000 Speaker 1: then lay the carp's tail and head down where they belong, 893 00:46:23,840 --> 00:46:28,640 Speaker 1: and reform the fish's body out of this concoction that 894 00:46:28,680 --> 00:46:31,560 Speaker 1: he would make, and then putting new scales back on 895 00:46:31,600 --> 00:46:36,640 Speaker 1: it and serve that as carp. And once you go 896 00:46:36,760 --> 00:46:40,239 Speaker 1: through all that, that carp becomes pretty damn good. But 897 00:46:40,280 --> 00:46:42,160 Speaker 1: it doesn't have a whole lot to do with carpet anymore. 898 00:46:42,760 --> 00:46:48,440 Speaker 1: He just Yeah, it's like it tastes like a truffle. Yeah, exactly, 899 00:46:48,440 --> 00:46:53,000 Speaker 1: a creamy a creamy truffle kind of moose. Well, back then, 900 00:46:53,040 --> 00:46:56,320 Speaker 1: you know, there's a lot of a lot of um masking, 901 00:46:56,440 --> 00:47:00,719 Speaker 1: right because you guys, handling was a little different back then, right, 902 00:47:00,760 --> 00:47:03,520 Speaker 1: And now we've got we have so much information that 903 00:47:03,600 --> 00:47:07,239 Speaker 1: we can we can uh, you know, we've learned from 904 00:47:07,280 --> 00:47:10,920 Speaker 1: other other you know, cultures that like like Japan is 905 00:47:10,920 --> 00:47:13,760 Speaker 1: a great example of handling, right where everything's just handled 906 00:47:13,800 --> 00:47:16,640 Speaker 1: so well that the taste winds up being clean and 907 00:47:16,719 --> 00:47:20,080 Speaker 1: kind of pure, right, like it the records. Yeah, it's like, 908 00:47:20,880 --> 00:47:22,440 Speaker 1: I guess that's the way of putting it is. The 909 00:47:22,440 --> 00:47:26,000 Speaker 1: way you're handling stuff that's so fresh, is you're just 910 00:47:26,040 --> 00:47:29,520 Speaker 1: trying like showcasing what the thing is. You're not using 911 00:47:29,520 --> 00:47:32,480 Speaker 1: it to make some other thing out of it. Yeah, exactly, 912 00:47:32,680 --> 00:47:35,759 Speaker 1: you're not doing like a radical transformation. What's good. It's 913 00:47:35,800 --> 00:47:37,560 Speaker 1: good enough to where you you don't need to write, 914 00:47:37,600 --> 00:47:39,200 Speaker 1: there's no there's no need to you know, stuff it 915 00:47:39,239 --> 00:47:41,560 Speaker 1: full of troubles and cream because it already tastes the lessous. 916 00:47:41,600 --> 00:47:43,319 Speaker 1: You just can't, you know, you can't screw it up. 917 00:47:44,040 --> 00:47:48,120 Speaker 1: So the rib slabs, then you cook the tail. Yeah, 918 00:47:48,719 --> 00:47:50,600 Speaker 1: yet you had the head, you had the tail. The 919 00:47:50,680 --> 00:47:52,400 Speaker 1: rib slabs and the head and the tail are basically 920 00:47:52,440 --> 00:47:57,120 Speaker 1: just just purged and salted water. Uh. And then we 921 00:47:57,120 --> 00:48:00,879 Speaker 1: we poached them and then we grill them. So he's 922 00:48:00,920 --> 00:48:02,680 Speaker 1: poaching for a few minutes at the low temperature I 923 00:48:02,719 --> 00:48:05,839 Speaker 1: think it's like sixty degrees just to set the head. Yeah. 924 00:48:05,840 --> 00:48:08,280 Speaker 1: And so it basically cooks the head, you know, evenly 925 00:48:08,360 --> 00:48:11,359 Speaker 1: all the way through and um and and loosens up 926 00:48:11,400 --> 00:48:13,480 Speaker 1: all the all the good bits like the little the 927 00:48:13,520 --> 00:48:17,040 Speaker 1: lips and the connective tissue and the cart lit or 928 00:48:17,080 --> 00:48:19,440 Speaker 1: whatever whatever is and whatever the makeup of the fishes. 929 00:48:19,480 --> 00:48:22,040 Speaker 1: But it loosens all that stuff up. Um. And then 930 00:48:22,040 --> 00:48:23,759 Speaker 1: we grill it. And then you you just pull it 931 00:48:23,800 --> 00:48:25,880 Speaker 1: all apart, right, so the whole thing falls apart basically, 932 00:48:25,920 --> 00:48:27,720 Speaker 1: and then all of that good stuff on the inside, 933 00:48:27,719 --> 00:48:30,360 Speaker 1: which is really one of my favorite pieces or my 934 00:48:30,440 --> 00:48:32,920 Speaker 1: favorite bits, is you know, easily easy to get at. 935 00:48:33,480 --> 00:48:36,000 Speaker 1: So on the like on the fish were eating last night, 936 00:48:36,040 --> 00:48:39,480 Speaker 1: we ate the head, the tail, the trim, the guts. 937 00:48:40,280 --> 00:48:43,080 Speaker 1: The hell do you guys do with the the flame 938 00:48:43,200 --> 00:48:45,279 Speaker 1: the meat? Well that's what you ate in the little 939 00:48:45,280 --> 00:48:48,840 Speaker 1: bull with the flowers. So that's just served raw. Yeah, 940 00:48:48,840 --> 00:48:51,960 Speaker 1: that's just wrong. And then when you kill a fish. 941 00:48:52,239 --> 00:48:54,120 Speaker 1: I learned this from my friend Helen Chow because I 942 00:48:54,120 --> 00:49:00,160 Speaker 1: was out fishing with Helen Chow and her boyfriend John Um. 943 00:49:00,200 --> 00:49:02,279 Speaker 1: We're at this one time dicking around on a on 944 00:49:02,360 --> 00:49:04,919 Speaker 1: a fish and charter and the fish they would catch, 945 00:49:04,960 --> 00:49:10,120 Speaker 1: they would John would kind of sever the spine and 946 00:49:10,160 --> 00:49:15,759 Speaker 1: then run a hunkle wire down the interior of the 947 00:49:15,760 --> 00:49:20,000 Speaker 1: spinal cord to relax the fish. And I was explaining 948 00:49:20,000 --> 00:49:22,760 Speaker 1: to you last night that in South America, I watched 949 00:49:22,800 --> 00:49:26,400 Speaker 1: amor Indians do that with big turtles that they would catch. 950 00:49:26,880 --> 00:49:28,920 Speaker 1: Because if he was ever caught a snap turtle and 951 00:49:28,920 --> 00:49:32,319 Speaker 1: you cut snap turtle's head off the heads very much. 952 00:49:32,880 --> 00:49:34,960 Speaker 1: We call it it's not alive in any kind of 953 00:49:35,040 --> 00:49:38,879 Speaker 1: sense of the word of being cognizant, but it's full 954 00:49:38,920 --> 00:49:42,240 Speaker 1: of activity. The body is clenched up, and the body 955 00:49:42,320 --> 00:49:46,080 Speaker 1: stays absolutely clenched up, and not like rigor mortis, for 956 00:49:46,120 --> 00:49:50,239 Speaker 1: just like a nervous system clenched up for hours up 957 00:49:50,239 --> 00:49:53,000 Speaker 1: to eight hours before I think finally relaxes and you 958 00:49:53,000 --> 00:49:55,719 Speaker 1: can skin it. And they would do that practice e 959 00:49:55,840 --> 00:49:58,400 Speaker 1: K G. May. I'm sure that's not the word they 960 00:49:58,480 --> 00:50:01,480 Speaker 1: used down there, but they would say differently. They would 961 00:50:01,560 --> 00:50:05,680 Speaker 1: remount the spine and just relax the whole animal, and 962 00:50:05,719 --> 00:50:09,640 Speaker 1: you get the same effect by when the electoral shock 963 00:50:11,000 --> 00:50:13,960 Speaker 1: uh cattle doing the slaughter process. Little hit that thing 964 00:50:13,960 --> 00:50:17,160 Speaker 1: in the head with a captive bolt gun and I 965 00:50:17,200 --> 00:50:19,279 Speaker 1: can't remember if they then I watched them doing it 966 00:50:19,280 --> 00:50:22,120 Speaker 1: in a couple different places. They bleed it and then 967 00:50:22,200 --> 00:50:26,719 Speaker 1: shock it, and that shocking relaxes the animal. But you're 968 00:50:26,719 --> 00:50:29,640 Speaker 1: getting at something with fish, like can you explain the process. Yeah, 969 00:50:29,920 --> 00:50:32,000 Speaker 1: we'll say it's not even just fish, it's also game 970 00:50:32,040 --> 00:50:33,600 Speaker 1: to like. The way that I try to hunt is 971 00:50:33,640 --> 00:50:35,799 Speaker 1: for pretty specific also, but I'll talk about fish first. 972 00:50:36,160 --> 00:50:39,400 Speaker 1: So um uh, you know, it's it's it's basically just 973 00:50:39,480 --> 00:50:41,560 Speaker 1: neural death. You're basically just ruining the nerves so that 974 00:50:41,560 --> 00:50:44,719 Speaker 1: there's no reaction, continued reaction, right, So you basically, you know, 975 00:50:44,840 --> 00:50:47,439 Speaker 1: let's say, let's take the turbot for instance. Every fish 976 00:50:47,480 --> 00:50:49,040 Speaker 1: is a little different in the way you kill it, 977 00:50:49,120 --> 00:50:50,840 Speaker 1: but but the goal is really the same, and you 978 00:50:50,920 --> 00:50:54,240 Speaker 1: get brain death and neural death, right or neural destruction, 979 00:50:54,280 --> 00:50:58,680 Speaker 1: I guess. And uh and so uh you know you 980 00:50:58,680 --> 00:51:01,480 Speaker 1: you we we friends since you know, insert a knife 981 00:51:01,640 --> 00:51:04,840 Speaker 1: right at the place where the head and uh, the 982 00:51:04,920 --> 00:51:08,759 Speaker 1: spine meat and also the brain is and so it's 983 00:51:08,760 --> 00:51:12,319 Speaker 1: basically just one one stroke, one kill, right, And then 984 00:51:12,840 --> 00:51:14,400 Speaker 1: we make a little decision on the back of the 985 00:51:14,440 --> 00:51:16,799 Speaker 1: tail through the spinal cord, you know, that's right, that's 986 00:51:16,840 --> 00:51:19,879 Speaker 1: where he that's where John runs the wires the tail side. Yeah, 987 00:51:19,920 --> 00:51:21,239 Speaker 1: and so you grab the tail. It gives you a 988 00:51:21,239 --> 00:51:23,680 Speaker 1: little handle basically, and grab the tail and you stick 989 00:51:23,760 --> 00:51:26,560 Speaker 1: the wire on the neural cavity of the neural column. 990 00:51:26,600 --> 00:51:28,600 Speaker 1: Basically that goes, you know, all the way through the 991 00:51:28,640 --> 00:51:30,920 Speaker 1: spine of the fish, and you just run that up 992 00:51:30,920 --> 00:51:33,680 Speaker 1: and down until it basically destroys the nerves and then 993 00:51:33,680 --> 00:51:37,440 Speaker 1: the fish is limb and then preserves that. Yeah, and 994 00:51:37,440 --> 00:51:39,600 Speaker 1: it just presert goes completely limp, and that preserves that 995 00:51:39,600 --> 00:51:42,680 Speaker 1: texture in the fish, and the taste is very it 996 00:51:42,680 --> 00:51:45,000 Speaker 1: also to me, it also produced. It produces a really 997 00:51:45,040 --> 00:51:48,800 Speaker 1: a super clean taste, right you don't you don't, um 998 00:51:48,840 --> 00:51:52,240 Speaker 1: you know there's something about an animal running away or 999 00:51:52,400 --> 00:51:56,760 Speaker 1: or struggling that produces a different taste, right releases Uh, 1000 00:51:56,880 --> 00:51:59,640 Speaker 1: whatever releases in the system, and that tastes to me 1001 00:51:59,760 --> 00:52:02,840 Speaker 1: is from right. Yeah, And you're gonna touch on hunting, 1002 00:52:02,840 --> 00:52:04,799 Speaker 1: and I wanted, like, I'm gonna preface what you're gonna 1003 00:52:04,840 --> 00:52:06,640 Speaker 1: say with and I'm not gonna like go after you 1004 00:52:06,640 --> 00:52:10,319 Speaker 1: about it or challenge about it. But what what this 1005 00:52:10,360 --> 00:52:14,040 Speaker 1: man is about to say is a controversial notion. But 1006 00:52:14,080 --> 00:52:16,080 Speaker 1: I'll let him. I'll let him speak to you talking 1007 00:52:16,080 --> 00:52:18,920 Speaker 1: about head shooting. Yeah, head shots. Yeah, yeah, your head 1008 00:52:18,920 --> 00:52:22,360 Speaker 1: shot man. Yeah, absolutely so. Cent of the time I 1009 00:52:22,400 --> 00:52:26,360 Speaker 1: count among my head shooting. Uh associates you and my 1010 00:52:26,440 --> 00:52:30,080 Speaker 1: friend Ron, Like, m M, no, I got another head shooter, buddy. 1011 00:52:30,280 --> 00:52:34,440 Speaker 1: Isn't Tony a head shooter? I don't know? But he's 1012 00:52:34,480 --> 00:52:38,759 Speaker 1: like a a marine corps Oh that Tony, Yes, he is. 1013 00:52:38,880 --> 00:52:42,799 Speaker 1: You're right, he is. Yeah, yeah, you like to you 1014 00:52:42,880 --> 00:52:45,839 Speaker 1: like to do neural what do you call it? Neural death. 1015 00:52:46,160 --> 00:52:48,080 Speaker 1: It's the same thing. I mean, it's the same principle, really, 1016 00:52:48,120 --> 00:52:50,279 Speaker 1: but you gotta you gotta let me preface that with like, 1017 00:52:50,480 --> 00:52:52,960 Speaker 1: if you're if you're not gonna put several thousand rounds 1018 00:52:53,000 --> 00:52:56,160 Speaker 1: through you know each each you know shot and in 1019 00:52:56,360 --> 00:52:59,719 Speaker 1: every way you can possibly practice, he probably shouldn't try 1020 00:52:59,719 --> 00:53:03,320 Speaker 1: shoot for a head, right, but because you're robbing yourself 1021 00:53:03,400 --> 00:53:07,120 Speaker 1: of your margin for error right well, into me. Even 1022 00:53:07,160 --> 00:53:08,879 Speaker 1: worse is that you're gonna injure it and it's gonna 1023 00:53:08,960 --> 00:53:11,480 Speaker 1: run away. Yeah, that's what that's the worst part, you know. 1024 00:53:11,520 --> 00:53:13,440 Speaker 1: I don't mean that. Yeah, I'm not worried about if 1025 00:53:13,480 --> 00:53:16,560 Speaker 1: it was like if every shot was either instant death 1026 00:53:16,840 --> 00:53:19,880 Speaker 1: or a myths, there's no shot I would ever pass up. 1027 00:53:21,000 --> 00:53:25,880 Speaker 1: It's the trouble is, you know, the trouble is in 1028 00:53:26,440 --> 00:53:29,720 Speaker 1: those ones that that fall in the gray area between 1029 00:53:29,719 --> 00:53:32,400 Speaker 1: those two extremes, Like when someone shooting at shooting at 1030 00:53:32,400 --> 00:53:34,080 Speaker 1: an elk with a bow and trying to hit it 1031 00:53:34,080 --> 00:53:37,480 Speaker 1: in the heart and they spine it and it drops 1032 00:53:37,520 --> 00:53:40,279 Speaker 1: and they're all excited. You could be like, well, I 1033 00:53:40,280 --> 00:53:43,239 Speaker 1: would temper your excitement with the fact that you were 1034 00:53:43,320 --> 00:53:47,600 Speaker 1: like eighteen inches off, And if you had moved that 1035 00:53:47,680 --> 00:53:50,440 Speaker 1: eighteen inches off in other directions, you would have had 1036 00:53:50,440 --> 00:53:53,040 Speaker 1: a very different outcome. Yeah, but you happen to be 1037 00:53:53,120 --> 00:53:56,680 Speaker 1: eighteen off in exactly the right spot, you know, well, 1038 00:53:56,800 --> 00:53:58,680 Speaker 1: I mean, I guess my opinion is if you can't, 1039 00:53:58,760 --> 00:54:01,479 Speaker 1: if you if you don't feel confident with the shot, 1040 00:54:01,480 --> 00:54:03,880 Speaker 1: don't take it. I mean, that's that's like, if you 1041 00:54:04,040 --> 00:54:06,799 Speaker 1: if you don't feel like you're guaranteeing yourself, you know 1042 00:54:06,880 --> 00:54:09,600 Speaker 1: that you're gonna you're gonna your point of impact is 1043 00:54:09,600 --> 00:54:12,000 Speaker 1: gonna be exactly where you think it's gonna be. Just 1044 00:54:12,160 --> 00:54:14,680 Speaker 1: don't shoot. Yeah, I'm with you. That's what people like, 1045 00:54:14,719 --> 00:54:16,800 Speaker 1: we've we've been asked many times like what's the what's 1046 00:54:16,840 --> 00:54:21,480 Speaker 1: the um what's an ethical shot an unethical shot? And 1047 00:54:21,520 --> 00:54:24,440 Speaker 1: after wringing my hands about that question a long time, 1048 00:54:24,480 --> 00:54:30,520 Speaker 1: I was like, if you're surprised you got its ethical shot, 1049 00:54:31,520 --> 00:54:33,560 Speaker 1: if you want to be like, holy shit, I can't 1050 00:54:33,560 --> 00:54:35,040 Speaker 1: believe I got it that, I was like, you probably 1051 00:54:35,080 --> 00:54:38,440 Speaker 1: shouldn't have touched the trigger, but yeah, so so yeah, 1052 00:54:38,719 --> 00:54:40,440 Speaker 1: so we'll leave We'll leave that one there. But explain, 1053 00:54:40,520 --> 00:54:43,360 Speaker 1: like what you're after, so provided it all the provided 1054 00:54:43,400 --> 00:54:45,960 Speaker 1: all that, then um, you're you're really after the same 1055 00:54:46,000 --> 00:54:48,320 Speaker 1: thing after with the fish, you know, you're you're basically 1056 00:54:48,320 --> 00:54:51,800 Speaker 1: I'm shooting right behind the head where it meets the spine, 1057 00:54:52,520 --> 00:54:55,920 Speaker 1: and um and uh at that point it's going through 1058 00:54:55,920 --> 00:54:58,719 Speaker 1: and the thing drops us dead. You know, at least 1059 00:54:58,760 --> 00:55:02,040 Speaker 1: I think it's dead. Well, if that happened, would be 1060 00:55:02,040 --> 00:55:04,520 Speaker 1: pretty damn dead. Yeah, I mean it doesn't move afterwards, 1061 00:55:04,560 --> 00:55:06,920 Speaker 1: that's for sure. Do you have any thoughts on bleeding 1062 00:55:06,920 --> 00:55:09,600 Speaker 1: because I believe Ron doesn't say when he makes a 1063 00:55:09,640 --> 00:55:13,040 Speaker 1: good headshot he immediately runs up to it. And yeah, 1064 00:55:13,080 --> 00:55:15,560 Speaker 1: because the lung because it bleeds it. Because if you 1065 00:55:15,800 --> 00:55:18,400 Speaker 1: when you hit something through the lungs, you're like self 1066 00:55:18,440 --> 00:55:21,440 Speaker 1: bleeding it right. The blood's all gonna expel. There's no 1067 00:55:21,480 --> 00:55:23,120 Speaker 1: need to run up and then cut its throat because 1068 00:55:23,120 --> 00:55:26,080 Speaker 1: the bloods laying in the chest, cavity or all over 1069 00:55:26,120 --> 00:55:29,200 Speaker 1: the ground. I have a different opinion about blood and game. 1070 00:55:29,280 --> 00:55:32,279 Speaker 1: I think it's just hands. Well there there's so there's 1071 00:55:32,280 --> 00:55:34,600 Speaker 1: an old French method. Let me hold you up for aeman, 1072 00:55:34,600 --> 00:55:38,439 Speaker 1: because finish what you're saying about, like why you would 1073 00:55:38,480 --> 00:55:41,839 Speaker 1: bleed it after you hit in the head. Yeah, right, 1074 00:55:41,880 --> 00:55:43,239 Speaker 1: because like you're saying, if you hit it in the 1075 00:55:43,320 --> 00:55:46,680 Speaker 1: long or this is ron's thinking, if we it's legit thinking. 1076 00:55:46,760 --> 00:55:49,799 Speaker 1: I mean livestock. It's how they slaughter livestock. It's how 1077 00:55:49,840 --> 00:55:52,719 Speaker 1: they slaughter cattle, right, so that you're I guess that 1078 00:55:52,840 --> 00:55:58,800 Speaker 1: your meat is not full of blood the flavor of blood, 1079 00:55:58,880 --> 00:56:01,160 Speaker 1: and cut its throat and beat it. Yeah. So like 1080 00:56:01,200 --> 00:56:04,399 Speaker 1: when when you're slaughtering cattle, they hit it with like 1081 00:56:04,520 --> 00:56:08,040 Speaker 1: I mentioned earlier, somehow this came up electric electric Using electricity, 1082 00:56:08,360 --> 00:56:10,000 Speaker 1: you hit in the head of a captive bolt gun 1083 00:56:10,520 --> 00:56:13,200 Speaker 1: or in the old days of twenty two, and then 1084 00:56:14,160 --> 00:56:18,680 Speaker 1: right away, while it's still kicking on the ground, hoisted 1085 00:56:18,760 --> 00:56:22,080 Speaker 1: up near by the back foot and cut his juggler 1086 00:56:23,400 --> 00:56:26,080 Speaker 1: to expel the blood. I think that has to do. 1087 00:56:26,120 --> 00:56:30,400 Speaker 1: It's also like shelf stability, yeah, and flavor issues. But 1088 00:56:30,480 --> 00:56:33,480 Speaker 1: go ahead, I mean, I'm I'm gonna i'll i'll like 1089 00:56:33,640 --> 00:56:36,440 Speaker 1: mostly defer to your judgment on the taste of it. 1090 00:56:37,120 --> 00:56:39,160 Speaker 1: You know, it's subjective. But there's a there's an old 1091 00:56:39,680 --> 00:56:42,400 Speaker 1: so you know about the there's an old French method 1092 00:56:42,840 --> 00:56:47,120 Speaker 1: where they suffocate like a bird like a pigeon for that. Yeah, 1093 00:56:47,480 --> 00:56:50,919 Speaker 1: and so the taste wines up being um pretty good. 1094 00:56:51,120 --> 00:56:54,759 Speaker 1: You know, it's it's different, but it's it's like, uh, 1095 00:56:54,920 --> 00:56:58,360 Speaker 1: it's bloody, it's spicy, but I like it. It's delicious. 1096 00:56:58,440 --> 00:57:02,200 Speaker 1: And so I mean you really think about it. You know, animals, 1097 00:57:02,520 --> 00:57:06,440 Speaker 1: the meat is full of blood, right, so so you're 1098 00:57:06,480 --> 00:57:09,080 Speaker 1: eating anyway, a little more blood's not gonna kill you, 1099 00:57:09,200 --> 00:57:11,640 Speaker 1: right so you know, I you don't you just take 1100 00:57:11,680 --> 00:57:14,399 Speaker 1: it as a given that blood has to get out, No, 1101 00:57:14,440 --> 00:57:15,960 Speaker 1: not at all, I don't think so. I mean, you know, 1102 00:57:16,320 --> 00:57:18,480 Speaker 1: at least the fish, like the fish you killed that night, 1103 00:57:18,560 --> 00:57:21,040 Speaker 1: you believe, definitely say fish that's a different story because 1104 00:57:21,080 --> 00:57:25,000 Speaker 1: fish has this uh very kind of fish blood has 1105 00:57:25,000 --> 00:57:28,600 Speaker 1: its very irony, kind of metallic taste. They don't want 1106 00:57:28,600 --> 00:57:30,520 Speaker 1: it all. And I think you know, old blood has 1107 00:57:30,600 --> 00:57:33,520 Speaker 1: that to some degree. But a lot of animal blood, 1108 00:57:33,520 --> 00:57:36,280 Speaker 1: like duck blood. You know, there's think about you know, 1109 00:57:36,280 --> 00:57:39,120 Speaker 1: old French sauces like um, you know, duck blood in 1110 00:57:39,120 --> 00:57:43,360 Speaker 1: the sauce or or um in any any birds or 1111 00:57:43,760 --> 00:57:47,240 Speaker 1: uh um. I mean a lot of cultures across the 1112 00:57:47,280 --> 00:57:49,720 Speaker 1: world eat a lot of blood, right, blood. They don't 1113 00:57:49,720 --> 00:57:52,280 Speaker 1: waste the blood here for some reason, you catch the 1114 00:57:52,280 --> 00:57:54,520 Speaker 1: blood and make blood sauceage with it or so I 1115 00:57:55,000 --> 00:57:56,640 Speaker 1: like the blood personally, I think it's good. You just 1116 00:57:56,680 --> 00:57:59,640 Speaker 1: gotta you again, it's practices, right, it's it's handling and 1117 00:57:59,680 --> 00:58:02,640 Speaker 1: practice says. But but has a lot of things too 1118 00:58:02,680 --> 00:58:08,800 Speaker 1: where you use the rabbit blood. Yeah, sauce. Yeah, that's 1119 00:58:08,800 --> 00:58:12,600 Speaker 1: a good point. Yeah. So, um so anyway, what we're 1120 00:58:12,600 --> 00:58:15,560 Speaker 1: talking about headshots, Yeah, like what you're striving for the 1121 00:58:15,640 --> 00:58:18,040 Speaker 1: kids you may have, you know, wild game of kids 1122 00:58:18,080 --> 00:58:20,080 Speaker 1: you may essentially right now, that's that's what we're striving for. 1123 00:58:20,400 --> 00:58:23,360 Speaker 1: Were striving for that that instant death where it's basically 1124 00:58:23,680 --> 00:58:27,560 Speaker 1: there's zero suffering involved. And but even before that, one 1125 00:58:27,560 --> 00:58:29,440 Speaker 1: of the things that I've noticed is that if you 1126 00:58:29,480 --> 00:58:32,160 Speaker 1: go out there and you scare an animal and it's 1127 00:58:32,240 --> 00:58:35,720 Speaker 1: running away or maybe you injure it, which I have 1128 00:58:35,840 --> 00:58:39,400 Speaker 1: before and I always feel horrible about, but um it's 1129 00:58:39,440 --> 00:58:42,680 Speaker 1: running away and then and then you finally get it, 1130 00:58:42,520 --> 00:58:45,360 Speaker 1: it tastes different, the thing taste. It tastes totally different. 1131 00:58:45,440 --> 00:58:47,480 Speaker 1: So so for me, it's one of the things where 1132 00:58:47,480 --> 00:58:49,600 Speaker 1: you basically sneak up on something you know, you put 1133 00:58:49,640 --> 00:58:51,680 Speaker 1: in the word put it enough work to actually harvest 1134 00:58:51,720 --> 00:58:53,480 Speaker 1: in a way where has no idea. You're there, you know, 1135 00:58:53,480 --> 00:58:55,680 Speaker 1: it's eating some flowers, just like this bear that I 1136 00:58:55,760 --> 00:58:58,280 Speaker 1: just gone. You know it's it's sitting there eating dandelion 1137 00:58:58,320 --> 00:59:01,680 Speaker 1: flowers and the next thing is dead right shot, one kill, instant, 1138 00:59:01,760 --> 00:59:04,480 Speaker 1: It's done right. So to me, that's that's that's the 1139 00:59:04,480 --> 00:59:06,520 Speaker 1: way I like that. Do you feel like it could 1140 00:59:06,600 --> 00:59:09,920 Speaker 1: not only affect the flavor, um, like the difference between 1141 00:59:09,960 --> 00:59:13,240 Speaker 1: an animal that's you know, hurried or rush scared versus 1142 00:59:13,280 --> 00:59:16,760 Speaker 1: you know, completely unaware, and as well as the uh, 1143 00:59:17,080 --> 00:59:22,200 Speaker 1: the texture or sort of like the tenderness without a doubt, Yeah, 1144 00:59:22,240 --> 00:59:24,320 Speaker 1: without a doubt, if you I mean, it's it's the same. 1145 00:59:24,320 --> 00:59:26,280 Speaker 1: It's the same principle, like if you if that thing 1146 00:59:26,360 --> 00:59:29,680 Speaker 1: goes down right away and it's completely limped the second 1147 00:59:29,800 --> 00:59:33,280 Speaker 1: you know that bullet hits that, you know wherever, uh 1148 00:59:33,320 --> 00:59:36,520 Speaker 1: it's limp, right, it's already relaxed. There's no there's zero 1149 00:59:36,640 --> 00:59:38,880 Speaker 1: struggle involved in the process of the thing is left 1150 00:59:39,120 --> 00:59:42,400 Speaker 1: and the meat soft. Another reason I don't like that idea, 1151 00:59:44,120 --> 00:59:46,360 Speaker 1: it's because I have all kinds of animal skulls around 1152 00:59:46,360 --> 00:59:51,320 Speaker 1: my house, and yeah, I would I wouldn't have that anymore. 1153 00:59:51,400 --> 00:59:52,920 Speaker 1: There's your beer right there. You take a look at 1154 00:59:52,960 --> 00:59:54,880 Speaker 1: that school. Well how did you get to put back 1155 00:59:54,920 --> 00:59:57,400 Speaker 1: together again? And never I never shot the skull. I 1156 00:59:57,400 --> 00:59:59,840 Speaker 1: shot right there behind the skull, so it's right in 1157 00:59:59,880 --> 01:00:02,920 Speaker 1: the neck piece, right right where the basically and I 1158 01:00:03,280 --> 01:00:05,560 Speaker 1: basically and putting my eye right on the back of 1159 01:00:05,600 --> 01:00:08,000 Speaker 1: that skull, right behind the year right and that's where 1160 01:00:08,040 --> 01:00:11,480 Speaker 1: I'm looking. Yeah, all right, man, We'll leave it at that. Now, 1161 01:00:12,040 --> 01:00:14,680 Speaker 1: box crab, what the hell? Why is there? Why? Why 1162 01:00:14,840 --> 01:00:17,720 Speaker 1: is uh box crab? Not a thing? Let me let 1163 01:00:17,720 --> 01:00:20,200 Speaker 1: me go back one second. The other thing is is 1164 01:00:20,520 --> 01:00:22,439 Speaker 1: the other the other way that I will shoot too 1165 01:00:22,560 --> 01:00:24,520 Speaker 1: if if I know that I can't, if I if 1166 01:00:24,520 --> 01:00:27,360 Speaker 1: I really want to, you know, get that animal. And 1167 01:00:27,440 --> 01:00:30,240 Speaker 1: I know I can't make a perfect headshot as the 1168 01:00:30,320 --> 01:00:33,280 Speaker 1: eye shoulder right where the spine is, eye shoulder, the 1169 01:00:33,280 --> 01:00:35,959 Speaker 1: bullet splits apart, it shoots into everywhere and the same 1170 01:00:36,120 --> 01:00:39,320 Speaker 1: same thing basically, but it gets familiar with that one 1171 01:00:39,360 --> 01:00:41,720 Speaker 1: and and I've I've gone for that a couple of times. 1172 01:00:41,840 --> 01:00:46,360 Speaker 1: And right one uh right when monolithic bullets started to 1173 01:00:46,400 --> 01:00:51,000 Speaker 1: be very started to become more popular. Um, you know, 1174 01:00:51,040 --> 01:00:56,000 Speaker 1: solid copper bullets people. Yeah, and you should explain this 1175 01:00:56,040 --> 01:00:58,160 Speaker 1: because you follow this ship better than I do. Like 1176 01:00:58,200 --> 01:01:01,760 Speaker 1: the barn. Yeah, Like like monolithic bullets became more popular, 1177 01:01:01,760 --> 01:01:05,360 Speaker 1: you started hearing way more people talk about high shoulder shots. 1178 01:01:07,520 --> 01:01:09,760 Speaker 1: Things punched right through right right, So a lot of 1179 01:01:09,800 --> 01:01:12,520 Speaker 1: people are getting there, like the pencil effect when it 1180 01:01:12,560 --> 01:01:14,600 Speaker 1: would just go through the you know, if they missed 1181 01:01:14,600 --> 01:01:17,160 Speaker 1: the entering rib, you know, they weren't getting that expansion 1182 01:01:17,160 --> 01:01:20,360 Speaker 1: they were used to in a you know, lead core bullet, 1183 01:01:20,520 --> 01:01:23,400 Speaker 1: jacket bullet, and so it was getting that pencil effect, 1184 01:01:23,520 --> 01:01:25,640 Speaker 1: and the deer was running a little bit farther than 1185 01:01:25,680 --> 01:01:27,520 Speaker 1: they were used to, And so I think they were 1186 01:01:27,560 --> 01:01:30,920 Speaker 1: moving their shot placement to that high shoulder. Which I 1187 01:01:30,960 --> 01:01:32,800 Speaker 1: advocate that all the time because I think it's it's 1188 01:01:32,800 --> 01:01:36,880 Speaker 1: a pretty big uh target. Still, you know, you don't 1189 01:01:36,880 --> 01:01:39,000 Speaker 1: have to aim that close to the spine. The spine 1190 01:01:39,040 --> 01:01:42,280 Speaker 1: actually sort of dips down behind the shoulders, so it's 1191 01:01:42,280 --> 01:01:45,000 Speaker 1: not like you're aiming, you know, only three inches below 1192 01:01:45,040 --> 01:01:48,000 Speaker 1: the top of his uh or yeah, below the top 1193 01:01:48,040 --> 01:01:50,880 Speaker 1: of his back there. But there's also up in that 1194 01:01:51,000 --> 01:01:54,760 Speaker 1: areas what's called the void. Yeah, dude, I listen, it's 1195 01:01:54,760 --> 01:01:57,560 Speaker 1: hard to make predictions about the future. I will die. 1196 01:01:58,560 --> 01:02:01,400 Speaker 1: I will live out my life hopefully and get really old, 1197 01:02:02,080 --> 01:02:04,440 Speaker 1: and then I'll die. And on my deathbed, if you 1198 01:02:04,480 --> 01:02:06,520 Speaker 1: said to me, hey man, what's a perfect shot placement, 1199 01:02:06,560 --> 01:02:10,360 Speaker 1: I'm still good, I'll be like, really, that's what you 1200 01:02:10,360 --> 01:02:12,200 Speaker 1: want to talk about right now? And then I'll say 1201 01:02:12,320 --> 01:02:13,760 Speaker 1: but if if in fact, that is what you want 1202 01:02:13,800 --> 01:02:16,760 Speaker 1: to know, as I'm dying double lung, and I'll tell 1203 01:02:16,760 --> 01:02:18,720 Speaker 1: you why. The first time I shot ami with a 1204 01:02:18,760 --> 01:02:21,880 Speaker 1: monolithic bullet, well, I was hunting New Zealand and I 1205 01:02:21,880 --> 01:02:25,240 Speaker 1: shot a stag with a monolithic bullet and it was 1206 01:02:25,280 --> 01:02:27,400 Speaker 1: pretty far out there, but not ridiculously far out there, 1207 01:02:27,840 --> 01:02:31,600 Speaker 1: and I was like, oh, should I missed? Okay, because 1208 01:02:31,600 --> 01:02:35,880 Speaker 1: he's running around, running these high's, chasing them around. And 1209 01:02:35,920 --> 01:02:37,800 Speaker 1: then a while later he kind of got where he 1210 01:02:37,840 --> 01:02:41,200 Speaker 1: looked like he wasn't feeling well, but still was like, 1211 01:02:41,440 --> 01:02:43,240 Speaker 1: you know, I'll keep chasing these highness. You know, I'm 1212 01:02:43,240 --> 01:02:45,080 Speaker 1: not feeling too well. And then all of a sudden 1213 01:02:45,080 --> 01:02:47,880 Speaker 1: got woozy and tipped over and it looked like someone 1214 01:02:47,920 --> 01:02:50,520 Speaker 1: had taken when I butchered it, it it looked like someone 1215 01:02:50,560 --> 01:02:53,960 Speaker 1: took a field tip arrow just an arrow with a 1216 01:02:54,000 --> 01:02:57,160 Speaker 1: practice point on it and jabbed it through the chest cavity. 1217 01:02:58,440 --> 01:03:00,360 Speaker 1: So I've had this with pigs before. While boors it 1218 01:03:00,480 --> 01:03:02,920 Speaker 1: was down and down in southern California. You have to 1219 01:03:02,960 --> 01:03:07,280 Speaker 1: shoot all copper right, you can't shootnything. It's not copper steel. 1220 01:03:07,280 --> 01:03:12,320 Speaker 1: There's no let allout. It's condor zone. And so no, right, 1221 01:03:12,600 --> 01:03:16,880 Speaker 1: not yet. I think it's next year. It's definitely coming. Yeah. 1222 01:03:17,200 --> 01:03:20,280 Speaker 1: Um that's why I washed. Washington's real nice right now. 1223 01:03:20,320 --> 01:03:24,840 Speaker 1: But um, you know, I've I've shot pigs where you know. 1224 01:03:25,120 --> 01:03:27,000 Speaker 1: There was a group of them and I and I 1225 01:03:27,000 --> 01:03:31,040 Speaker 1: shot three at three different pigs, and uh, I thought 1226 01:03:31,040 --> 01:03:34,320 Speaker 1: I completely missed. I was like, well they ran away. 1227 01:03:34,360 --> 01:03:36,600 Speaker 1: I was like, they just gone. I was like, I 1228 01:03:36,640 --> 01:03:39,240 Speaker 1: don't usually miss because I don't usually take those shots. 1229 01:03:39,280 --> 01:03:41,760 Speaker 1: And I put in a lot of practice, and uh 1230 01:03:41,840 --> 01:03:45,600 Speaker 1: in any way, we uh we saw one running away. 1231 01:03:45,680 --> 01:03:47,480 Speaker 1: He ran up the hill, little one and then he 1232 01:03:47,560 --> 01:03:50,640 Speaker 1: dropped dead. And then so I was okay, I did miss. 1233 01:03:50,640 --> 01:03:52,480 Speaker 1: So then we started looking for the other two pigs. 1234 01:03:53,120 --> 01:03:54,680 Speaker 1: Found all three. But in the end it was the 1235 01:03:54,680 --> 01:03:57,080 Speaker 1: same thing, that little puncture that went straight through they 1236 01:03:57,080 --> 01:03:59,440 Speaker 1: were all they were all straight through the lungs right 1237 01:03:59,440 --> 01:04:01,840 Speaker 1: by the heart. They just keep going. It doesn't it 1238 01:04:01,840 --> 01:04:04,600 Speaker 1: doesn't have that terminal, uh, you know, damage right, No, 1239 01:04:04,680 --> 01:04:06,440 Speaker 1: And then I got onto the after that, I got 1240 01:04:06,480 --> 01:04:10,400 Speaker 1: into the whole high shoulder scene. But again I hit like, 1241 01:04:10,480 --> 01:04:14,480 Speaker 1: remember that when we're hunting musk cocks. M hm, dude, 1242 01:04:14,520 --> 01:04:16,360 Speaker 1: he didn't even give it ship to that. It's like, 1243 01:04:16,720 --> 01:04:20,640 Speaker 1: I just feel like it's imperfect. You could speak to it. 1244 01:04:20,680 --> 01:04:24,120 Speaker 1: I don't care. No, But you remember that you said 1245 01:04:24,200 --> 01:04:27,560 Speaker 1: you did pull forward just a little bit because I 1246 01:04:27,600 --> 01:04:30,520 Speaker 1: was worried about you about hitting another animal, and so 1247 01:04:31,760 --> 01:04:34,600 Speaker 1: you like you personally, you know, judge and put it forward. 1248 01:04:34,960 --> 01:04:36,600 Speaker 1: But I feel like with the long shot too, you 1249 01:04:36,640 --> 01:04:38,720 Speaker 1: can be off the lungs in the back and all 1250 01:04:38,720 --> 01:04:40,760 Speaker 1: of a sudden you're you know, into the liver, which 1251 01:04:40,800 --> 01:04:43,360 Speaker 1: animals go a long way when they've got a bullet 1252 01:04:43,360 --> 01:04:45,360 Speaker 1: through their liver, and you go farther back and you've 1253 01:04:45,440 --> 01:04:47,320 Speaker 1: just gone, you know, straight through the paunch and good 1254 01:04:47,400 --> 01:04:49,760 Speaker 1: luck finding that. Well, look, at the end of the day, 1255 01:04:50,080 --> 01:04:52,320 Speaker 1: if you know for sure you're gonna make the shot, 1256 01:04:52,960 --> 01:04:56,360 Speaker 1: it's ethical. Yeah, all right. I want to be confident. 1257 01:04:56,360 --> 01:04:57,880 Speaker 1: I want to keep marching down things. I want to 1258 01:04:57,880 --> 01:05:02,320 Speaker 1: talk about some other stuff box crab. What okay, if 1259 01:05:02,320 --> 01:05:06,000 Speaker 1: you went out and asked Joe blow, Joe blow, dude 1260 01:05:06,120 --> 01:05:09,280 Speaker 1: who eats at Red Lobster or whatever? Uh, just as 1261 01:05:09,280 --> 01:05:11,720 Speaker 1: Red Lobster sttle business. I don't know, but I just 1262 01:05:11,760 --> 01:05:13,720 Speaker 1: read something about get somebody getting food poisoning there the 1263 01:05:13,760 --> 01:05:15,240 Speaker 1: other day when I was a kid, I'm telling you, 1264 01:05:15,240 --> 01:05:17,520 Speaker 1: what if you were going out to that was the 1265 01:05:17,520 --> 01:05:22,080 Speaker 1: pinnacle of a fancy dinner like on prom night, just 1266 01:05:22,120 --> 01:05:25,880 Speaker 1: like dudes would take to take your high school girlfriend 1267 01:05:25,880 --> 01:05:27,960 Speaker 1: down the Red Lobster and you were like tearing, you 1268 01:05:27,960 --> 01:05:30,919 Speaker 1: were set in the stage man and listen, guys out there, 1269 01:05:31,000 --> 01:05:33,120 Speaker 1: if that was that's your plan, or you just did that, 1270 01:05:33,640 --> 01:05:35,439 Speaker 1: took your lady out there like a couple of weeks 1271 01:05:35,480 --> 01:05:38,120 Speaker 1: ago and it was prom night. Uh, we're not We're 1272 01:05:38,120 --> 01:05:39,920 Speaker 1: not dogging. I'm not dogging it at all. I'm just 1273 01:05:39,920 --> 01:05:41,560 Speaker 1: saying I don't know if there's still I don't know 1274 01:05:41,600 --> 01:05:45,120 Speaker 1: how Red Lobs are still kicking as or not. Yeah, no, 1275 01:05:45,200 --> 01:05:47,640 Speaker 1: I think they're still around. Well just just let me 1276 01:05:47,840 --> 01:05:49,920 Speaker 1: let me also help with anybody out there may get 1277 01:05:49,960 --> 01:05:53,320 Speaker 1: food poison from Red Lobster. I got food poison one time. 1278 01:05:53,400 --> 01:05:55,800 Speaker 1: From some sort of bio disease and the and the 1279 01:05:55,840 --> 01:05:58,160 Speaker 1: oysters here in the Bay Area, and I was, I 1280 01:05:58,200 --> 01:06:00,440 Speaker 1: was like, I was really sick, man, I I ate. 1281 01:06:00,520 --> 01:06:02,120 Speaker 1: I don't know how many oysters I ate that day, 1282 01:06:02,160 --> 01:06:06,360 Speaker 1: but but they're contaminated with something and um and uh 1283 01:06:06,440 --> 01:06:07,920 Speaker 1: so I was. I was at the point where I 1284 01:06:08,000 --> 01:06:10,160 Speaker 1: was like sick for hours and I was dry heating. 1285 01:06:10,160 --> 01:06:12,920 Speaker 1: There's no liquids left in my body. Went to the hospital. 1286 01:06:12,960 --> 01:06:14,760 Speaker 1: They gave me this little ivy thing and a pill 1287 01:06:15,000 --> 01:06:19,160 Speaker 1: felt better than like ten minutes. Yeah, listen, Yeah, the 1288 01:06:19,160 --> 01:06:21,520 Speaker 1: fact it obsessed me that you even insinuate that I 1289 01:06:21,600 --> 01:06:23,720 Speaker 1: was dogging on Red Lobster, because if you were the 1290 01:06:23,800 --> 01:06:26,560 Speaker 1: number line out on a one to ten number line 1291 01:06:26,560 --> 01:06:28,439 Speaker 1: out on the quality, like if you took a week 1292 01:06:28,480 --> 01:06:30,920 Speaker 1: and be like, Okay, what quality of foods does this 1293 01:06:30,960 --> 01:06:34,520 Speaker 1: person consumed during a week? If I Red Lobsters, be 1294 01:06:34,560 --> 01:06:38,160 Speaker 1: like on the five mark not do you way? Yeah, 1295 01:06:38,240 --> 01:06:40,280 Speaker 1: I think I'm dog on a Red Lobster. I just 1296 01:06:40,320 --> 01:06:44,280 Speaker 1: haven't been following. I just haven't been following whatever the 1297 01:06:44,360 --> 01:06:46,880 Speaker 1: scene is over at Red Lobster right now. But box 1298 01:06:47,040 --> 01:06:51,040 Speaker 1: what else makes my damn point? People know that there's 1299 01:06:51,080 --> 01:06:56,040 Speaker 1: good crabs right, and they're like snow crab, dungeoness crab, 1300 01:06:56,560 --> 01:07:02,360 Speaker 1: blue crab, king crab. And there's a redundancy here like 1301 01:07:02,440 --> 01:07:07,400 Speaker 1: tanners or snows right. Tanner Tanner is another word check that. 1302 01:07:08,360 --> 01:07:10,160 Speaker 1: I think a tank. I think when you hear Tanner, 1303 01:07:10,200 --> 01:07:14,080 Speaker 1: it's a there's there's a redundancy. I'm not thinking clear 1304 01:07:14,160 --> 01:07:17,479 Speaker 1: right now. There's a redundancy in that list. But your 1305 01:07:17,520 --> 01:07:20,720 Speaker 1: favorite crab is a crab that doesn't fall on the 1306 01:07:20,760 --> 01:07:24,240 Speaker 1: list of super good crabs. That's because nobody knows about it. 1307 01:07:24,400 --> 01:07:26,600 Speaker 1: You think that's fishermen don't even really fish. When I 1308 01:07:26,640 --> 01:07:28,560 Speaker 1: came in and I looked at that tank of crabs, 1309 01:07:29,040 --> 01:07:32,760 Speaker 1: I thought you had a bunch of dungee bodies in there, 1310 01:07:33,400 --> 01:07:36,320 Speaker 1: legless dungee bodies because of the way they suck their 1311 01:07:36,400 --> 01:07:38,280 Speaker 1: legs in. Yeah, they box up, that's what you got 1312 01:07:38,320 --> 01:07:40,760 Speaker 1: the name. Basically, they basically pull in all their extremities 1313 01:07:40,760 --> 01:07:45,720 Speaker 1: and it forms like a perfect shape into the around 1314 01:07:45,720 --> 01:07:49,520 Speaker 1: their shell. They're not so they don't cost nearly what 1315 01:07:49,680 --> 01:07:53,440 Speaker 1: a They gotta be way cheaper than a dungeoness. Oh no, 1316 01:07:53,560 --> 01:07:56,800 Speaker 1: they're they're more expensive because nobody fishes them. I mean, 1317 01:07:56,840 --> 01:07:59,480 Speaker 1: you got it's it's a boutique fishery basically. So I've 1318 01:07:59,480 --> 01:08:02,400 Speaker 1: got a fisher men who have to pay you know, uh, 1319 01:08:02,640 --> 01:08:06,040 Speaker 1: you know, X amount of expenses to just to get 1320 01:08:06,120 --> 01:08:07,880 Speaker 1: you know, the stuff we want, right, so it winds 1321 01:08:07,960 --> 01:08:09,480 Speaker 1: up being a little more expensive. So how did you 1322 01:08:09,520 --> 01:08:11,760 Speaker 1: come to like prefer box crab and not be like 1323 01:08:11,800 --> 01:08:14,560 Speaker 1: helly man. Everybody knows that King Crab is the best 1324 01:08:14,600 --> 01:08:16,679 Speaker 1: crab in the world or Dungeoness is the best crab 1325 01:08:16,720 --> 01:08:18,519 Speaker 1: in the world, like you just don't see box crab 1326 01:08:18,520 --> 01:08:21,519 Speaker 1: around commercially. First of all, we we we try to 1327 01:08:21,560 --> 01:08:25,320 Speaker 1: just use everything just from right here. Okay, you know, 1328 01:08:25,360 --> 01:08:27,559 Speaker 1: we'll take it all. It's it's West Coast because it 1329 01:08:27,600 --> 01:08:30,000 Speaker 1: makes sense for us in terms of taste. So everything 1330 01:08:30,439 --> 01:08:33,799 Speaker 1: you can pull from BC down to south of here, yeah, exactly, 1331 01:08:33,800 --> 01:08:36,160 Speaker 1: down to like Santa Barbara basically, and so that's all 1332 01:08:36,280 --> 01:08:39,160 Speaker 1: that's all relatively the same environment, right more or less. 1333 01:08:39,160 --> 01:08:42,920 Speaker 1: I mean there's obviously some variation, but but um, northerly 1334 01:08:43,439 --> 01:08:49,160 Speaker 1: northerly Pacific waters, yeah exactly. Um, but you know, we 1335 01:08:49,160 --> 01:08:51,679 Speaker 1: we just get we get random stuff from our guys, 1336 01:08:51,760 --> 01:08:54,240 Speaker 1: whether it's our gatherer or our you know, which gathers 1337 01:08:54,280 --> 01:08:57,120 Speaker 1: our forger and um. Whether it's our fishermen or whatever 1338 01:08:57,160 --> 01:08:58,680 Speaker 1: it is, they bring us a bunch of stuff, you know, 1339 01:08:58,720 --> 01:09:02,439 Speaker 1: all the time, random things and um. And so we're 1340 01:09:02,479 --> 01:09:06,040 Speaker 1: constantly kind of exploring, you know, what are these Uh, 1341 01:09:06,160 --> 01:09:08,639 Speaker 1: what can we grow? What can we find? Uh? There's 1342 01:09:08,640 --> 01:09:10,720 Speaker 1: a lot of stuff out there, especially in fisheries that 1343 01:09:10,760 --> 01:09:14,160 Speaker 1: aren't fish, because everybody is so focused on one kind 1344 01:09:14,160 --> 01:09:18,160 Speaker 1: of commodity, you know, a good that that everybody's gonna 1345 01:09:18,200 --> 01:09:21,880 Speaker 1: you know, basically pilfer you know, the entire salmon population, 1346 01:09:22,439 --> 01:09:24,519 Speaker 1: you know, until there's no more left because they get 1347 01:09:24,520 --> 01:09:27,040 Speaker 1: a higher price. But then there's twenty other species out 1348 01:09:27,080 --> 01:09:31,519 Speaker 1: there that are actually really delicious. They're underutilized and completely underutilized. Yeah, 1349 01:09:31,560 --> 01:09:33,800 Speaker 1: like another dish. And this is the thing I've been 1350 01:09:33,840 --> 01:09:37,720 Speaker 1: harpened on for people to live you know, in the 1351 01:09:37,760 --> 01:09:40,479 Speaker 1: Pacific waters is what I what I feel it's gonna 1352 01:09:40,520 --> 01:09:44,320 Speaker 1: be like the most underutilized. Now that being underutilized is 1353 01:09:44,320 --> 01:09:47,760 Speaker 1: a bad thing, but the sea cucumber being a thing 1354 01:09:47,920 --> 01:09:52,000 Speaker 1: that's just like like in my mind underutilized, Well, it's 1355 01:09:52,040 --> 01:09:53,519 Speaker 1: you know, it's it's like I feel like it's a 1356 01:09:54,160 --> 01:09:57,000 Speaker 1: like a challenging thing for people to to get past 1357 01:09:57,080 --> 01:10:00,320 Speaker 1: because it's you know, it's it's slimy. It looks anasty 1358 01:10:00,479 --> 01:10:04,200 Speaker 1: to some people, and and but you know it's it's 1359 01:10:04,280 --> 01:10:06,559 Speaker 1: it's kind of a hidden treasure. In my opinion, it's 1360 01:10:06,600 --> 01:10:08,720 Speaker 1: delicious once you treat it the right. Yeah, it's just 1361 01:10:09,320 --> 01:10:11,840 Speaker 1: did you guys like that, you caucumber last? It's great, 1362 01:10:11,840 --> 01:10:14,160 Speaker 1: Man's delicious. It's not the way we do them. I know, 1363 01:10:14,360 --> 01:10:18,080 Speaker 1: you don't fry anything. You fry anything. We grill fry. 1364 01:10:18,320 --> 01:10:20,840 Speaker 1: So our whole our you know, our whole um kind 1365 01:10:20,880 --> 01:10:23,599 Speaker 1: of ethos is all fire cooking. So if you noticed, 1366 01:10:23,840 --> 01:10:26,360 Speaker 1: you know, every single thing you had was cooked over 1367 01:10:26,360 --> 01:10:28,639 Speaker 1: the fire in some way, some manner, and so all 1368 01:10:28,640 --> 01:10:31,679 Speaker 1: of the methods that we used to use for regular cooking, 1369 01:10:31,760 --> 01:10:33,560 Speaker 1: we've now created a way to cook it over the 1370 01:10:33,600 --> 01:10:35,439 Speaker 1: fire in the same way. So when we fry something, 1371 01:10:35,640 --> 01:10:38,120 Speaker 1: what it's called grill fry. And so let's say you 1372 01:10:38,120 --> 01:10:42,840 Speaker 1: have a flower and we'll coat this flower the like 1373 01:10:42,840 --> 01:10:45,519 Speaker 1: a like a floral flower, right, and uh, we'll code 1374 01:10:45,560 --> 01:10:48,719 Speaker 1: it in a batter, it was a specific batter, and 1375 01:10:48,960 --> 01:10:52,080 Speaker 1: we will let it dry a little bit, and then 1376 01:10:52,360 --> 01:10:56,200 Speaker 1: we have perforated pants. They're just like sautee pants, and 1377 01:10:56,240 --> 01:10:59,840 Speaker 1: so we'll we'll we'll then take the dried the code 1378 01:11:00,600 --> 01:11:04,519 Speaker 1: dried semi dried rather or at least the batter's fried flour, 1379 01:11:05,000 --> 01:11:07,360 Speaker 1: and then we'll we'll brush the pan with the oil 1380 01:11:07,680 --> 01:11:09,720 Speaker 1: and then brush the flower with the oil and then 1381 01:11:09,760 --> 01:11:13,080 Speaker 1: throw it on the grill. So it's basically ceiling that 1382 01:11:13,120 --> 01:11:14,880 Speaker 1: batter around the outside. And so you wind up with 1383 01:11:15,280 --> 01:11:17,599 Speaker 1: what we call grill fry. Do you call that your 1384 01:11:17,640 --> 01:11:22,360 Speaker 1: heart over there? Yeah? Yeah, okay, So we're gonna take 1385 01:11:22,400 --> 01:11:24,000 Speaker 1: a we'll take a picture just to put it up 1386 01:11:24,000 --> 01:11:27,720 Speaker 1: in the show notes so you can go check it out. Um, 1387 01:11:27,800 --> 01:11:30,559 Speaker 1: you got a horror thalnel was like six ft wide, 1388 01:11:31,000 --> 01:11:35,679 Speaker 1: it's eight ft plus um six ft yeah, and different sections. 1389 01:11:35,680 --> 01:11:38,200 Speaker 1: You gotta fire going in there and what and what 1390 01:11:38,240 --> 01:11:42,160 Speaker 1: would you you know, you said you'll burn some almond, almond, uh. 1391 01:11:42,320 --> 01:11:44,960 Speaker 1: Fruit woods of different kinds depending on the season. So 1392 01:11:45,000 --> 01:11:47,400 Speaker 1: if you have, you know, for instance, fake season right now, 1393 01:11:47,600 --> 01:11:50,040 Speaker 1: So we'll take fig wood and we'll grill a thig 1394 01:11:50,080 --> 01:11:52,559 Speaker 1: dish over the fake wood. And so we use that 1395 01:11:52,640 --> 01:11:56,439 Speaker 1: kind of layering method for different fruits. Could be apple, 1396 01:11:56,479 --> 01:11:58,559 Speaker 1: could be quinns, could be pair whatever it is. And 1397 01:11:58,600 --> 01:12:00,360 Speaker 1: when I came in here this morning. You about a 1398 01:12:00,400 --> 01:12:02,439 Speaker 1: rick of wood stacked outside of your front doorway and 1399 01:12:02,479 --> 01:12:05,080 Speaker 1: to come inside. So they got a fire, they got 1400 01:12:05,120 --> 01:12:08,559 Speaker 1: like a rip, like a camp fire burning in your kitchen. 1401 01:12:09,560 --> 01:12:12,400 Speaker 1: And as I was eating, I was looking over there 1402 01:12:12,400 --> 01:12:14,360 Speaker 1: and imagining that I would walk over and be like 1403 01:12:14,400 --> 01:12:17,559 Speaker 1: this giant grill set up with a big gas fire 1404 01:12:17,600 --> 01:12:20,439 Speaker 1: and a grill way over it. But what the guys 1405 01:12:20,439 --> 01:12:24,559 Speaker 1: are doing is there's a camp fire burning, and they're 1406 01:12:24,680 --> 01:12:32,760 Speaker 1: shoveling out little like little shovel piles of amber. Feel 1407 01:12:32,760 --> 01:12:36,240 Speaker 1: like you're miss setting the camp fire, because right, there's 1408 01:12:36,280 --> 01:12:39,599 Speaker 1: more not a camp fer. There's no one camping. Yeah, 1409 01:12:39,680 --> 01:12:41,479 Speaker 1: but it's not, it's not. How is it different than 1410 01:12:41,520 --> 01:12:43,400 Speaker 1: the fire you build if you built a fire anywhere? 1411 01:12:44,120 --> 01:12:49,320 Speaker 1: Tell us so it's the fire, non relatively, I think. 1412 01:12:49,560 --> 01:12:53,799 Speaker 1: So now we're just burning down a bed of ambers, 1413 01:12:53,800 --> 01:12:59,200 Speaker 1: basically that the fire is devoted. Yeah, okay, Yanni's tin camp. Okay, 1414 01:12:59,360 --> 01:13:01,920 Speaker 1: all right, I'll tell my version. You tell your version, 1415 01:13:01,960 --> 01:13:06,000 Speaker 1: all right, you gotta damn fire. Would burning in a 1416 01:13:06,080 --> 01:13:10,160 Speaker 1: fire that was remarkably similar to how one might think 1417 01:13:10,200 --> 01:13:13,760 Speaker 1: of as a camp fire, right, it's not in a 1418 01:13:14,080 --> 01:13:16,760 Speaker 1: It's just burning in the corner. Right, my wrong, m 1419 01:13:16,760 --> 01:13:20,559 Speaker 1: my right right, And you're your cooks who are working this. 1420 01:13:21,479 --> 01:13:24,000 Speaker 1: Take what it looks like the kind of shovel if 1421 01:13:24,000 --> 01:13:26,320 Speaker 1: you had a fireplace and you had like a little 1422 01:13:26,320 --> 01:13:29,040 Speaker 1: shovel to shovel out ash out of your fireplace periodically. 1423 01:13:29,080 --> 01:13:33,280 Speaker 1: They have one of those, and they scoop out a 1424 01:13:33,320 --> 01:13:37,799 Speaker 1: pile of embers, it's not even a court of embers 1425 01:13:39,080 --> 01:13:43,759 Speaker 1: and make a little ember bed bed and have little 1426 01:13:43,920 --> 01:13:46,120 Speaker 1: grates that they have sitting over that ember bed, and 1427 01:13:46,160 --> 01:13:49,200 Speaker 1: that's what they're working on, or any any utensil. So 1428 01:13:49,240 --> 01:13:53,760 Speaker 1: we have perforated pans, we've got grades, we've got uh, skewers, 1429 01:13:54,760 --> 01:13:57,240 Speaker 1: a variety of different tools that we used to cook 1430 01:13:57,360 --> 01:14:00,800 Speaker 1: over the ambers. And the amber bed is not more 1431 01:14:00,840 --> 01:14:04,439 Speaker 1: than two inches deep and probably not that and maybe 1432 01:14:04,439 --> 01:14:07,080 Speaker 1: a square foot, yeah, depending on what you're cook depending 1433 01:14:07,120 --> 01:14:08,880 Speaker 1: on what you're doing. So there's a lot of I 1434 01:14:08,880 --> 01:14:12,200 Speaker 1: mean basically the majority of the cooking is done near 1435 01:14:12,360 --> 01:14:15,040 Speaker 1: the fire and over the ambers. And then you got 1436 01:14:15,040 --> 01:14:17,800 Speaker 1: your racks way the hell above the fire, right where 1437 01:14:17,800 --> 01:14:19,920 Speaker 1: you just got all kinds of ship stacked up there. 1438 01:14:20,120 --> 01:14:22,599 Speaker 1: And give an example of like uh, you know, like 1439 01:14:22,720 --> 01:14:28,200 Speaker 1: uh so we you dehydration, right, dehydrate u um whatever. 1440 01:14:28,840 --> 01:14:32,160 Speaker 1: So for us let's give me for instance, let's use 1441 01:14:32,520 --> 01:14:34,360 Speaker 1: there's a dish that's well known that we do that's 1442 01:14:34,400 --> 01:14:37,400 Speaker 1: called brasicas. And so it's a bunch of Braska leaves. 1443 01:14:37,400 --> 01:14:40,960 Speaker 1: Things in Nebraska family could mustards, you know, cabbages, whatever, 1444 01:14:41,320 --> 01:14:45,920 Speaker 1: broccolia and uh so you take the leaves and we 1445 01:14:46,000 --> 01:14:48,200 Speaker 1: basically lay it out flat and maybe brush a little 1446 01:14:48,280 --> 01:14:49,880 Speaker 1: light amount of oil on there and then lay it 1447 01:14:49,880 --> 01:14:52,320 Speaker 1: out flat on a rack and then we'll put it 1448 01:14:52,360 --> 01:14:55,840 Speaker 1: over almost imperceptible heat, just a really a scattering of 1449 01:14:55,880 --> 01:15:00,120 Speaker 1: ambers where it's probably over for it's probably over or 1450 01:15:00,160 --> 01:15:03,439 Speaker 1: four ft above that. Well, that's that's a different thing. 1451 01:15:03,600 --> 01:15:05,720 Speaker 1: That's that's what we call fire in the sky. So 1452 01:15:05,720 --> 01:15:08,639 Speaker 1: that's a different method. It's like a different different type 1453 01:15:08,680 --> 01:15:11,479 Speaker 1: of dehydration where it's where slowly getting smoked, but it's 1454 01:15:11,479 --> 01:15:16,360 Speaker 1: a similar it's a similar thing, um different outcome. And 1455 01:15:16,640 --> 01:15:18,760 Speaker 1: so this is just you know, above a little bed 1456 01:15:18,840 --> 01:15:21,519 Speaker 1: maybe three inches above. It's on a rack, a bunch 1457 01:15:21,560 --> 01:15:23,960 Speaker 1: of leaves and it just slowly kind of absorbs the 1458 01:15:24,000 --> 01:15:26,880 Speaker 1: flavor of the fire and it gets dehydrated. So that's 1459 01:15:26,920 --> 01:15:28,800 Speaker 1: one example of and it's like a chip and you 1460 01:15:28,800 --> 01:15:31,639 Speaker 1: can just eat it like potato chips after but it's 1461 01:15:31,680 --> 01:15:34,160 Speaker 1: also has that like beautiful sweet smoke from the fire. 1462 01:15:34,960 --> 01:15:37,240 Speaker 1: So that's one example like really low cooking. And then 1463 01:15:37,360 --> 01:15:39,360 Speaker 1: and then you know, for meat, for instance, what we'll 1464 01:15:39,360 --> 01:15:41,360 Speaker 1: do is we'll temper we'll we'll get a chunk of 1465 01:15:41,439 --> 01:15:44,280 Speaker 1: meat out right, and we'll we'll temper it near the fire. 1466 01:15:44,360 --> 01:15:47,960 Speaker 1: So it's already slowly starting to accept the heat, right, 1467 01:15:48,040 --> 01:15:50,240 Speaker 1: and it's and it's, uh, you know, we pulled out 1468 01:15:50,240 --> 01:15:52,840 Speaker 1: of the out of the aging room, let it come 1469 01:15:52,840 --> 01:15:55,640 Speaker 1: to room temperature, put it near the fire, okay, and 1470 01:15:55,640 --> 01:15:57,880 Speaker 1: it's so it's slowly already starting to accept the heat 1471 01:15:57,880 --> 01:16:01,000 Speaker 1: a little bit, right, and it's softening and it's developing 1472 01:16:01,200 --> 01:16:04,439 Speaker 1: more flavor, right. Uh. And then we'll throw it on 1473 01:16:04,479 --> 01:16:06,639 Speaker 1: a bed of ambers, which is, you know, however big 1474 01:16:06,640 --> 01:16:09,559 Speaker 1: the product is, and the height of the bed depends 1475 01:16:09,600 --> 01:16:11,960 Speaker 1: on the heat that we want, and then the distance 1476 01:16:12,280 --> 01:16:14,640 Speaker 1: from the top of the ambers to the bottom of 1477 01:16:14,680 --> 01:16:17,280 Speaker 1: the product is also depending on how long we want 1478 01:16:17,280 --> 01:16:19,120 Speaker 1: to cook it for, how much you know heat be want, 1479 01:16:19,240 --> 01:16:23,479 Speaker 1: or how hard we want to sear it or whatever. Right, Yeah, 1480 01:16:24,000 --> 01:16:27,240 Speaker 1: so okay, talk about those quail. How long do you 1481 01:16:27,400 --> 01:16:30,920 Speaker 1: so you gotta plucked quail? How long do you age 1482 01:16:30,920 --> 01:16:34,559 Speaker 1: a plucked quail for six days? At forty five degrees 1483 01:16:34,720 --> 01:16:36,679 Speaker 1: in a room with a lot of circulation, a lot 1484 01:16:36,680 --> 01:16:39,680 Speaker 1: of air circulations, the keys that you've gotta have. You've 1485 01:16:39,680 --> 01:16:42,360 Speaker 1: gotta have air circulation all the way around these meats, 1486 01:16:42,360 --> 01:16:44,400 Speaker 1: so that you're starting you're starting to dry it, but 1487 01:16:44,800 --> 01:16:47,080 Speaker 1: you want the humidity to also be high enough to 1488 01:16:47,080 --> 01:16:49,960 Speaker 1: where it doesn't dry out too much. Right, So that's 1489 01:16:49,960 --> 01:16:53,160 Speaker 1: about the perfect room. Perfect room. It's forty five or 1490 01:16:53,160 --> 01:16:57,080 Speaker 1: so degrees in six days, and that coil sits there plucked, 1491 01:16:57,120 --> 01:17:01,000 Speaker 1: just gutted and plucked for six days. Yeah, and then 1492 01:17:01,240 --> 01:17:03,840 Speaker 1: you grilled the quail. And I've grilled like a mess 1493 01:17:03,840 --> 01:17:06,240 Speaker 1: of quail. And I was telling you that when I 1494 01:17:06,280 --> 01:17:09,160 Speaker 1: grill a quail, I grilled that quail for not ten minutes. 1495 01:17:11,040 --> 01:17:14,760 Speaker 1: You grill your quail for two hours. Yeah, really really 1496 01:17:14,800 --> 01:17:17,559 Speaker 1: low heat in and out of the heat, right in 1497 01:17:17,600 --> 01:17:19,400 Speaker 1: and out. So you're basically that's you know, it's an 1498 01:17:19,400 --> 01:17:21,519 Speaker 1: in and out method of of roasting meat to where 1499 01:17:21,520 --> 01:17:25,760 Speaker 1: you're basically exposing the meat to uh. Depending on how 1500 01:17:25,840 --> 01:17:29,120 Speaker 1: much fat content is meat, um let's say for this quail, 1501 01:17:29,160 --> 01:17:33,519 Speaker 1: for instance, you know, medium heat for just a very 1502 01:17:33,520 --> 01:17:35,639 Speaker 1: brief period time, and you take it off the heat 1503 01:17:35,720 --> 01:17:38,360 Speaker 1: and you let it rest out its residual. You know, 1504 01:17:38,560 --> 01:17:41,800 Speaker 1: heat really has the opportunity to spread throughout the entire 1505 01:17:42,160 --> 01:17:44,360 Speaker 1: piece of meat. And then once it comes down to 1506 01:17:44,640 --> 01:17:47,320 Speaker 1: basically tep it or room temperature where there's no more 1507 01:17:47,360 --> 01:17:49,720 Speaker 1: cooking happen, than you repeat that process over and over 1508 01:17:49,760 --> 01:17:52,880 Speaker 1: again and you wind up. What I have never said 1509 01:17:52,920 --> 01:17:55,559 Speaker 1: this is, this is the most surprising thing that that 1510 01:17:55,600 --> 01:18:01,160 Speaker 1: you cook. Is it you wind up with? It's like 1511 01:18:01,439 --> 01:18:04,760 Speaker 1: the texture that you can tear the bird apart. Okay, 1512 01:18:05,080 --> 01:18:07,200 Speaker 1: it breaks apart like it breaks apart, like how bird 1513 01:18:07,200 --> 01:18:10,600 Speaker 1: should break apart. It's cooked. But the texture is you 1514 01:18:10,640 --> 01:18:15,439 Speaker 1: achieve a texture that's more like raw coail but not 1515 01:18:15,479 --> 01:18:20,160 Speaker 1: flabby though, no, but it still has a translucent to it. Right, 1516 01:18:20,400 --> 01:18:23,200 Speaker 1: it doesn't turn into like it doesn't turn into your 1517 01:18:23,280 --> 01:18:30,040 Speaker 1: classic like white stringy. Yeah. Yeah, it's still it's translucent 1518 01:18:30,160 --> 01:18:34,920 Speaker 1: down to the bone and definitely not raw, but has 1519 01:18:35,000 --> 01:18:37,800 Speaker 1: like almost like a cired quality to it. Well, here's 1520 01:18:37,800 --> 01:18:40,559 Speaker 1: what we're doing. Basically, you're basically you're you're you're not 1521 01:18:40,600 --> 01:18:44,840 Speaker 1: only allowing it to age. Those those oils start to Uh. 1522 01:18:45,200 --> 01:18:46,840 Speaker 1: First of all, some of the moisture comes out of 1523 01:18:46,840 --> 01:18:49,600 Speaker 1: the bird, right, And then when you're going back and 1524 01:18:49,640 --> 01:18:52,160 Speaker 1: forth on the heat like that, you're getting all that 1525 01:18:52,200 --> 01:18:54,519 Speaker 1: moisture to move around a little bit, but you're not 1526 01:18:54,560 --> 01:18:56,559 Speaker 1: putting on so high of the heat that you're forcing 1527 01:18:56,600 --> 01:18:59,160 Speaker 1: it out, right, So that stuff is just moving around 1528 01:18:59,160 --> 01:19:02,160 Speaker 1: and there gently, and eventually it just rests out and 1529 01:19:02,200 --> 01:19:05,360 Speaker 1: rests over to where it's that it's cooked, but it's 1530 01:19:05,360 --> 01:19:08,640 Speaker 1: not overcooked. Yeah, oh yeah, I forgot. We're gonna come 1531 01:19:08,680 --> 01:19:11,120 Speaker 1: back to you know, you're gonna offer the more accurate 1532 01:19:11,240 --> 01:19:14,240 Speaker 1: version of the damn fire. I'm curious about this. Actually, well, 1533 01:19:14,240 --> 01:19:16,200 Speaker 1: when I saw the fire that when I saw two 1534 01:19:16,240 --> 01:19:18,600 Speaker 1: things that I was gonna ask about. Actually one the 1535 01:19:18,640 --> 01:19:23,479 Speaker 1: campfire that Steve was referring to, I went, I doubled 1536 01:19:23,520 --> 01:19:25,639 Speaker 1: around and said, it's not the camp art's fire if 1537 01:19:26,040 --> 01:19:29,080 Speaker 1: he's referring to that was in the right back corner, right. 1538 01:19:30,320 --> 01:19:33,479 Speaker 1: I just felt like there was an intense management of 1539 01:19:33,520 --> 01:19:38,800 Speaker 1: that fire. That and you're saying campers don't manage their fire, sure, 1540 01:19:38,840 --> 01:19:40,479 Speaker 1: we just how just imagine the fires just like this, 1541 01:19:40,640 --> 01:19:42,760 Speaker 1: like pile of wood that's on fire, and there may 1542 01:19:42,840 --> 01:19:44,439 Speaker 1: or may not be a bunch of members or whatever, 1543 01:19:44,479 --> 01:19:46,920 Speaker 1: but this was like two or three pieces of wood 1544 01:19:47,400 --> 01:19:51,599 Speaker 1: were being very carefully managed to extract those embers. Yeah, 1545 01:19:51,720 --> 01:19:54,639 Speaker 1: here's the difference. But yeah, you're right, and um, yeah, 1546 01:19:54,640 --> 01:19:56,280 Speaker 1: that's something I don't even notice that really, I don't 1547 01:19:56,280 --> 01:19:58,799 Speaker 1: even think about that consciously. But basically, you know, you're camping, 1548 01:19:58,840 --> 01:20:00,640 Speaker 1: you want the flame. You're out there, you want to 1549 01:20:00,680 --> 01:20:02,559 Speaker 1: flame you when you heat from the flame. For us, 1550 01:20:02,640 --> 01:20:05,200 Speaker 1: we want the ambers. So we're we're basically positioning the 1551 01:20:05,240 --> 01:20:07,080 Speaker 1: way to where it's all piled on top of each 1552 01:20:07,120 --> 01:20:09,000 Speaker 1: other so that you can stick a shovel in there 1553 01:20:09,000 --> 01:20:10,639 Speaker 1: and harvest the ambers when you need it. And you're 1554 01:20:10,640 --> 01:20:15,439 Speaker 1: pulling out you're pulling out, are you? Are you guys 1555 01:20:15,479 --> 01:20:18,519 Speaker 1: crushing the embers a little bit, but that's pulling out 1556 01:20:18,560 --> 01:20:22,280 Speaker 1: like centimeter like square centimeter embers. Yeah. So that's why 1557 01:20:22,320 --> 01:20:25,400 Speaker 1: we chose almond wood because it burns down almost perfectly. 1558 01:20:25,600 --> 01:20:27,240 Speaker 1: But a lot of wood does too. If you just 1559 01:20:27,560 --> 01:20:29,519 Speaker 1: if you just manage the fire like you're like you 1560 01:20:29,840 --> 01:20:32,679 Speaker 1: just talking about, so you have you know, we've got 1561 01:20:32,720 --> 01:20:35,320 Speaker 1: that little fire of you know, under the amber pile. 1562 01:20:35,400 --> 01:20:38,479 Speaker 1: Let's say, imagine, is I don't know, four to six 1563 01:20:38,560 --> 01:20:41,880 Speaker 1: pieces of wood all burnt down, and then you've got 1564 01:20:41,960 --> 01:20:44,840 Speaker 1: another maybe two or three on top to just regulate 1565 01:20:45,360 --> 01:20:47,679 Speaker 1: that bed of ambers, so it keeps it glowing hot 1566 01:20:47,720 --> 01:20:50,040 Speaker 1: the whole time. So I've got some flame going on. 1567 01:20:50,840 --> 01:20:53,280 Speaker 1: So you're not you're not like you're not grading out 1568 01:20:53,400 --> 01:20:55,439 Speaker 1: the embers, like how the embers all looks so perfect. 1569 01:20:55,439 --> 01:20:58,520 Speaker 1: That's just the quality of how the fire is being managed. 1570 01:20:58,520 --> 01:21:00,720 Speaker 1: And what kind of would you're burnt? Yeah, I mean 1571 01:21:00,720 --> 01:21:02,439 Speaker 1: you could, I mean pretty much any would you can 1572 01:21:02,439 --> 01:21:04,639 Speaker 1: accomplish the same thing with. But it's really the management 1573 01:21:04,640 --> 01:21:09,280 Speaker 1: of the pile of uh flame, flaming logs on top 1574 01:21:09,320 --> 01:21:10,760 Speaker 1: of the bed of the ambers to keep it hot. 1575 01:21:12,800 --> 01:21:14,679 Speaker 1: And I'm guessing there's also some sort of it looked 1576 01:21:14,680 --> 01:21:17,160 Speaker 1: like there was just like the perfect draw, like the 1577 01:21:17,240 --> 01:21:21,559 Speaker 1: perfect air moving across that fire, right Like it was 1578 01:21:21,640 --> 01:21:24,400 Speaker 1: just like it seemed like you could put your hand 1579 01:21:24,479 --> 01:21:26,719 Speaker 1: three ft above where that fire was and you would 1580 01:21:26,720 --> 01:21:28,639 Speaker 1: burn your hand just because of the way that air 1581 01:21:28,720 --> 01:21:31,280 Speaker 1: is moving across it providing oxygen you know too, So 1582 01:21:31,360 --> 01:21:34,240 Speaker 1: it's burning super hot. Yeah, this is a design of 1583 01:21:34,280 --> 01:21:36,240 Speaker 1: the fireplace, right, So it's got that you know, it's 1584 01:21:36,240 --> 01:21:38,439 Speaker 1: got that suction and basically like the way that this 1585 01:21:38,439 --> 01:21:41,120 Speaker 1: this has a little lip over the like the hood 1586 01:21:41,160 --> 01:21:43,960 Speaker 1: has a lip over the fireplace. That basically UH draws 1587 01:21:44,000 --> 01:21:46,599 Speaker 1: the air in the fireplace up around and then out 1588 01:21:46,640 --> 01:21:49,639 Speaker 1: the flu So it's just good fireplaces time. Yeah. Yeah, 1589 01:21:49,680 --> 01:21:52,280 Speaker 1: it's really surprising to me, like how much you guys 1590 01:21:52,280 --> 01:21:57,639 Speaker 1: are cooking over fire everything, even dessert. Yeah it tastes better. Man. 1591 01:21:58,160 --> 01:21:59,840 Speaker 1: Did you have to dick around a lot to get 1592 01:21:59,880 --> 01:22:04,600 Speaker 1: the uh to get your hearth or fireplace right with circulation? 1593 01:22:05,160 --> 01:22:08,240 Speaker 1: Well no, I mean I had a really talented designer 1594 01:22:08,240 --> 01:22:14,080 Speaker 1: who designed the draw of the fireplace got um abaloni. 1595 01:22:14,320 --> 01:22:19,720 Speaker 1: So those small Because you can die for abalone in California, 1596 01:22:19,800 --> 01:22:22,760 Speaker 1: you can die for abaloni Alaska. There's like regulations on it. 1597 01:22:22,960 --> 01:22:26,120 Speaker 1: I know that, Like for instance, um at our place 1598 01:22:26,160 --> 01:22:28,720 Speaker 1: in Alaska. Because I'm not a resident of Alaska, I'm 1599 01:22:28,760 --> 01:22:32,280 Speaker 1: not able to dive for abaloni. My brother is, he's 1600 01:22:32,280 --> 01:22:34,520 Speaker 1: a resident of Alaska. He's allowed a couple of abaloni 1601 01:22:34,840 --> 01:22:37,160 Speaker 1: the day. There's much smaller than down here. They got 1602 01:22:37,200 --> 01:22:40,679 Speaker 1: a size limit on him. So you serve some small 1603 01:22:41,400 --> 01:22:44,200 Speaker 1: those must be out of an aquaculture facility. Yeah, exactly 1604 01:22:44,160 --> 01:22:47,520 Speaker 1: what got you. And then you had some giant abaloni 1605 01:22:47,600 --> 01:22:51,160 Speaker 1: shells and those are probably like wild wild shells. Those 1606 01:22:51,280 --> 01:22:53,400 Speaker 1: those are the ones I ate. Just use it as 1607 01:22:53,439 --> 01:22:56,400 Speaker 1: a plate. Now do you die for him? You never 1608 01:22:56,439 --> 01:22:59,599 Speaker 1: die for him? No, yeah, no, ever since, ever since, 1609 01:22:59,640 --> 01:23:02,479 Speaker 1: I alred story about my buddy, Well, this guy that 1610 01:23:02,560 --> 01:23:04,600 Speaker 1: I know, and I'm a buddy, but the guy that 1611 01:23:04,680 --> 01:23:08,080 Speaker 1: I know that dives for a blowing around here it's 1612 01:23:08,120 --> 01:23:11,800 Speaker 1: like a sea forger. And uh. He was telling the 1613 01:23:11,880 --> 01:23:14,000 Speaker 1: story about how they went up I think it's around 1614 01:23:14,040 --> 01:23:16,559 Speaker 1: Eureka or Fort Bragg or something like that. A lot 1615 01:23:16,600 --> 01:23:19,839 Speaker 1: of blowing up there, and him and his friend were 1616 01:23:19,840 --> 01:23:23,679 Speaker 1: they got in the water and uh and uh there's 1617 01:23:23,720 --> 01:23:26,200 Speaker 1: there's a bunch of seals in the water, and which 1618 01:23:26,200 --> 01:23:29,200 Speaker 1: is a good sign there's no shark, right basically, or 1619 01:23:29,640 --> 01:23:32,679 Speaker 1: it's a good sign that there might be one soon. Well, so, 1620 01:23:33,439 --> 01:23:36,080 Speaker 1: uh so they're diving and he comes up and I 1621 01:23:36,080 --> 01:23:38,240 Speaker 1: guess the boat is off in the disk the hundred 1622 01:23:38,320 --> 01:23:41,679 Speaker 1: yards maybe, and uh then he realizes there's zero seals 1623 01:23:41,680 --> 01:23:44,400 Speaker 1: in the water, right, All the seals are on the rocks, 1624 01:23:44,760 --> 01:23:46,360 Speaker 1: and so you know, obviously he's freaking out a little 1625 01:23:46,360 --> 01:23:49,479 Speaker 1: bit in his head and swims to the boat. Uh, 1626 01:23:49,560 --> 01:23:51,479 Speaker 1: takes his gear off, takes his flippers off, throws in 1627 01:23:51,520 --> 01:23:54,519 Speaker 1: the boat. You know. Uh, it goes to push up 1628 01:23:54,520 --> 01:23:57,320 Speaker 1: into the boat, sits down, turns around, and there's a 1629 01:23:57,320 --> 01:24:00,200 Speaker 1: great white right below him with his mouth oak him 1630 01:24:00,840 --> 01:24:03,680 Speaker 1: maybe a few feet. It just takes it takes a 1631 01:24:03,680 --> 01:24:07,879 Speaker 1: pass by. That's that's terrifying. I feel that they surfers 1632 01:24:08,000 --> 01:24:10,559 Speaker 1: get a lot of mileage out of their dealings with 1633 01:24:10,760 --> 01:24:12,800 Speaker 1: white sharks. But there's a lot more surfers in there 1634 01:24:12,800 --> 01:24:15,519 Speaker 1: are Abaloni divers, and I think that the Abaloni divers 1635 01:24:15,520 --> 01:24:18,240 Speaker 1: are more in the mix. Have you have you read 1636 01:24:18,280 --> 01:24:22,920 Speaker 1: Canny Roll by John Steinbeck? Um. We talked about it 1637 01:24:22,920 --> 01:24:25,599 Speaker 1: a couple times yesterday because it's you know, takes place 1638 01:24:25,600 --> 01:24:28,920 Speaker 1: in Monterey Bay, and um, they do a lot of 1639 01:24:28,960 --> 01:24:32,559 Speaker 1: even back then. So Steinbeck was writing, you know, in 1640 01:24:32,600 --> 01:24:36,840 Speaker 1: the during the Great Depression, right or writing about that era, 1641 01:24:36,960 --> 01:24:39,600 Speaker 1: and there in that book, those boys are always illegally 1642 01:24:39,640 --> 01:24:44,839 Speaker 1: harvesting avalone's back then. It's been like a tightly regulated 1643 01:24:44,880 --> 01:24:47,880 Speaker 1: industry for a long time. We also talked about Canny 1644 01:24:47,920 --> 01:24:51,000 Speaker 1: Roll because in the book, Um, one of them works 1645 01:24:51,040 --> 01:24:53,360 Speaker 1: at a bar and when he whenever he whenever a 1646 01:24:53,400 --> 01:24:55,720 Speaker 1: client leaves, he just takes whatever was left in their 1647 01:24:55,760 --> 01:24:59,280 Speaker 1: glass and dumps it into a bucket. And that's how 1648 01:24:59,360 --> 01:25:01,120 Speaker 1: him and that's what him and his friends all drink. 1649 01:25:01,240 --> 01:25:04,720 Speaker 1: That's their alcohol source. Wait what I missed that? What 1650 01:25:04,760 --> 01:25:06,760 Speaker 1: was it? What do they drink? So the guy that 1651 01:25:06,760 --> 01:25:10,000 Speaker 1: works in the bar, anytime a client leaves anything left 1652 01:25:10,000 --> 01:25:13,759 Speaker 1: in his drink in his glass, beer, wine, liquor whatever 1653 01:25:13,760 --> 01:25:15,960 Speaker 1: it is, it just goes into a bucket. They just 1654 01:25:16,040 --> 01:25:18,080 Speaker 1: dump it into a bucket and they drink that at 1655 01:25:18,120 --> 01:25:20,280 Speaker 1: the end of the night. And that's what That's what 1656 01:25:20,360 --> 01:25:24,160 Speaker 1: the crew, that's what the crew in Cannary row. That's 1657 01:25:24,200 --> 01:25:27,559 Speaker 1: their alcohol source is just the dregs from everyone's drinks. 1658 01:25:27,560 --> 01:25:32,800 Speaker 1: But they're also avid, avid abalone poachers. Uh monkey faced eel. 1659 01:25:32,840 --> 01:25:36,559 Speaker 1: I've fished for those before. That's not a that's not 1660 01:25:36,640 --> 01:25:41,120 Speaker 1: a popular commercial fish. Nope. But they just I think 1661 01:25:41,120 --> 01:25:47,320 Speaker 1: they just um allowed commercial fistory on it now Yeah yeah, um, well, 1662 01:25:47,600 --> 01:25:51,200 Speaker 1: I mean I think I don't think ellen in general 1663 01:25:51,320 --> 01:25:53,840 Speaker 1: is very popular, right for a lot of people, unless 1664 01:25:53,840 --> 01:25:58,400 Speaker 1: it's like you know, nagi, but it's delicious. It's very similar, right, 1665 01:25:58,400 --> 01:26:00,200 Speaker 1: if you if you were to cook it exactly same 1666 01:26:00,200 --> 01:26:01,800 Speaker 1: way as a nag you come out, you'd wind up 1667 01:26:01,800 --> 01:26:04,320 Speaker 1: with a very simular so it's less fatty, but other 1668 01:26:04,320 --> 01:26:06,479 Speaker 1: than that, it's very similar. Yeah, you know what, the 1669 01:26:06,560 --> 01:26:11,720 Speaker 1: unagi um More and more they're turning to American eels 1670 01:26:11,760 --> 01:26:14,920 Speaker 1: because of how depleted eels are. The eels that the 1671 01:26:15,000 --> 01:26:17,960 Speaker 1: that the Japanese are traditionally using are so depleted that 1672 01:26:18,040 --> 01:26:21,960 Speaker 1: they're turning out to American eels. And there's a lot 1673 01:26:22,000 --> 01:26:24,639 Speaker 1: of controversy right now because guys, what guys are doing 1674 01:26:24,720 --> 01:26:28,840 Speaker 1: is harvesting glass eels, which is uh a little baby 1675 01:26:29,080 --> 01:26:32,160 Speaker 1: a baby eel because you know, like anagramous fish, right, 1676 01:26:32,479 --> 01:26:34,479 Speaker 1: A nagmus fish live in the ocean and run up 1677 01:26:34,640 --> 01:26:38,880 Speaker 1: river to spawn. A catagronous fish lives in a river 1678 01:26:40,000 --> 01:26:42,320 Speaker 1: and goes out to the ocean to spawn. And eels 1679 01:26:42,320 --> 01:26:45,960 Speaker 1: are cattagroniusts. So they're in the in in American rivers 1680 01:26:47,320 --> 01:26:50,599 Speaker 1: and they go out and they just keep going out 1681 01:26:50,640 --> 01:26:52,400 Speaker 1: in the Atlantic and they keep us going to deeper 1682 01:26:52,439 --> 01:26:54,760 Speaker 1: and deeper and deeper water, and that eventually leads into 1683 01:26:54,760 --> 01:26:58,640 Speaker 1: a place called the Sargasso Sea, and they spawn in 1684 01:26:58,680 --> 01:27:03,080 Speaker 1: the Sargasso Sea, and then the larva does free flow 1685 01:27:03,200 --> 01:27:06,200 Speaker 1: on the currents, and eventually the larva develops into what's 1686 01:27:06,200 --> 01:27:08,519 Speaker 1: called a glass eel, which is just a little teeny 1687 01:27:08,560 --> 01:27:12,080 Speaker 1: thing that looks like a looks like a translucent piece 1688 01:27:12,120 --> 01:27:14,000 Speaker 1: of a noodle or just like a little almost like 1689 01:27:14,000 --> 01:27:17,400 Speaker 1: a little piece of seaweed that you can see through. 1690 01:27:18,240 --> 01:27:21,960 Speaker 1: And they start migrating up rivers, and now there's a 1691 01:27:21,960 --> 01:27:25,360 Speaker 1: big market for guys that go out and harvest glass eels, 1692 01:27:25,960 --> 01:27:28,200 Speaker 1: you know, which are worth thousands and thousands and thousands 1693 01:27:28,240 --> 01:27:33,280 Speaker 1: of dollars per pound, to sell glass eels into aquaculture 1694 01:27:33,280 --> 01:27:36,800 Speaker 1: facilities because you obviously can't breed them in captivity. When 1695 01:27:36,800 --> 01:27:39,519 Speaker 1: you you can, you can raise them in captivity, but 1696 01:27:39,560 --> 01:27:42,479 Speaker 1: they can't be bread and captivity. So we're in a 1697 01:27:42,560 --> 01:27:45,200 Speaker 1: situation now where the US Fish and Wildlife Services more 1698 01:27:45,240 --> 01:27:48,479 Speaker 1: aggressively trying to get a get a grip like asses. 1699 01:27:48,560 --> 01:27:52,479 Speaker 1: Demand for glass eels is growing, to try to get 1700 01:27:52,479 --> 01:27:55,040 Speaker 1: a grip on where these things are coming from, where 1701 01:27:55,040 --> 01:27:57,040 Speaker 1: they're going and if we're gonna wind up doing to 1702 01:27:57,120 --> 01:28:02,160 Speaker 1: our own eels what aided their eels and completely deplete 1703 01:28:02,200 --> 01:28:04,880 Speaker 1: them out. So have you had a full, full grown 1704 01:28:04,960 --> 01:28:09,000 Speaker 1: glass siel. Oh yeah, yeah, we smoke them. Yeah, I 1705 01:28:09,120 --> 01:28:11,160 Speaker 1: used to. Like I lived for a while. I had 1706 01:28:11,200 --> 01:28:13,360 Speaker 1: an old girlfriend that was doing a writing fellowship in 1707 01:28:13,479 --> 01:28:17,360 Speaker 1: Rhode Island, and we rented a house. She rented a 1708 01:28:17,400 --> 01:28:21,600 Speaker 1: house that sat on the tideline and Rhode Island, and 1709 01:28:21,640 --> 01:28:24,559 Speaker 1: I would trim deer steaks at night, whatever were and 1710 01:28:24,560 --> 01:28:26,679 Speaker 1: I would just take like whatever I trimmed off silver 1711 01:28:26,720 --> 01:28:28,280 Speaker 1: skin and stuff, and I put it on a hook 1712 01:28:29,200 --> 01:28:32,160 Speaker 1: and I could cast it off my deck. I oughtn't 1713 01:28:32,200 --> 01:28:36,120 Speaker 1: do a little bay, and I would open the bail 1714 01:28:36,200 --> 01:28:39,800 Speaker 1: on my rod and lay it in front of the 1715 01:28:39,800 --> 01:28:42,719 Speaker 1: couch when we're watching movies at night, and I would 1716 01:28:42,760 --> 01:28:44,600 Speaker 1: take a little piece of mask and tape that was 1717 01:28:44,680 --> 01:28:47,439 Speaker 1: white and just pinched that mask and tape on the 1718 01:28:47,520 --> 01:28:50,240 Speaker 1: line at my rod tip and we'd be watching the 1719 01:28:50,280 --> 01:28:52,360 Speaker 1: movie and pretty soon you'd see that mask and tape 1720 01:28:53,040 --> 01:28:57,559 Speaker 1: moving across the living room rug. Then I could just 1721 01:28:57,600 --> 01:28:59,680 Speaker 1: grab my rod, open a slide door and i'd pull 1722 01:28:59,760 --> 01:29:01,519 Speaker 1: eel up over the deck rail. And you can get 1723 01:29:01,560 --> 01:29:04,320 Speaker 1: some freaking giants, man, and I would just gut them. 1724 01:29:04,320 --> 01:29:08,880 Speaker 1: That is a brilliant way to lazy fishing. I would 1725 01:29:08,880 --> 01:29:12,720 Speaker 1: just leave the head on gut them and brine them 1726 01:29:12,760 --> 01:29:15,240 Speaker 1: and smoke them. And what I the way I would 1727 01:29:15,240 --> 01:29:17,960 Speaker 1: produce him is there's a guy, Uh, there's a guy 1728 01:29:18,040 --> 01:29:20,400 Speaker 1: named Ray Turner on the Delaware River who runs the 1729 01:29:20,479 --> 01:29:23,160 Speaker 1: eel weird. And when you're doing eel weirds, they just 1730 01:29:23,200 --> 01:29:27,680 Speaker 1: build rock wall rock wall funnels for commercial harvest and 1731 01:29:27,720 --> 01:29:30,599 Speaker 1: their harvest instead of like they're harvesting the run, right, 1732 01:29:31,000 --> 01:29:35,000 Speaker 1: the eel run, But the eel run is going down river. 1733 01:29:36,280 --> 01:29:38,280 Speaker 1: Everyone thinks of like a fish run going up river, 1734 01:29:38,360 --> 01:29:40,920 Speaker 1: but they harvest them one the eels are migrating to 1735 01:29:41,120 --> 01:29:44,599 Speaker 1: spawn headed down river. And so I was writing about 1736 01:29:44,640 --> 01:29:46,479 Speaker 1: him in my first book, and he kind of turned 1737 01:29:46,520 --> 01:29:48,000 Speaker 1: me on to how he likes to cook his eels. 1738 01:29:48,000 --> 01:29:51,439 Speaker 1: And he runs a place called Delaware Delicacies and sells 1739 01:29:51,560 --> 01:29:56,080 Speaker 1: eel and sells American eels, smoke them. He runs a 1740 01:29:56,120 --> 01:29:59,080 Speaker 1: smoke house, so he smells a variety, he sells a 1741 01:29:59,160 --> 01:30:02,880 Speaker 1: variety of smoke products. But his his his like main 1742 01:30:03,120 --> 01:30:05,559 Speaker 1: offering that he sells in the restaurants and things, is 1743 01:30:05,560 --> 01:30:09,320 Speaker 1: that his main offering is a smoked deal. Well, these guys, 1744 01:30:09,560 --> 01:30:11,439 Speaker 1: these guys are you know what they're they're basically in 1745 01:30:11,880 --> 01:30:15,639 Speaker 1: rock holes right, monkey face. That's how my uncle Don 1746 01:30:15,640 --> 01:30:18,400 Speaker 1: taught me how to catch them, is just dipping bait 1747 01:30:18,479 --> 01:30:20,960 Speaker 1: down into cracks in the rocks. Yeah, yeah, they have 1748 01:30:21,040 --> 01:30:23,000 Speaker 1: out here. They have this little like upside down poll. 1749 01:30:23,080 --> 01:30:25,920 Speaker 1: It's like a stick basically with a little leader on it. 1750 01:30:26,160 --> 01:30:30,360 Speaker 1: I guess, a little hook and bait. He just it's 1751 01:30:30,400 --> 01:30:32,479 Speaker 1: almost like jigging for him. Yeah, you only have you 1752 01:30:32,520 --> 01:30:34,360 Speaker 1: only have like six inches of wire off the end 1753 01:30:34,400 --> 01:30:37,400 Speaker 1: of your rod because you want to be able to cram. 1754 01:30:37,520 --> 01:30:41,080 Speaker 1: You want to be able to cram the stick back 1755 01:30:41,080 --> 01:30:43,439 Speaker 1: into things. Then you're pretty you'll feel and they're big, 1756 01:30:43,479 --> 01:30:46,280 Speaker 1: you know, you'll feel them in. They're bucking around and 1757 01:30:46,400 --> 01:30:48,320 Speaker 1: you drag them out. But it's like a six inch 1758 01:30:48,439 --> 01:30:50,640 Speaker 1: leader in de bait on the end of a you know, 1759 01:30:51,320 --> 01:30:56,599 Speaker 1: like a you know, eight foot long car antenna. That's 1760 01:30:56,640 --> 01:30:59,920 Speaker 1: an interesting way to fish. So there's no line, Well 1761 01:31:00,000 --> 01:31:04,240 Speaker 1: all there's a leader. Yeah, you got a poken pole. 1762 01:31:04,880 --> 01:31:07,080 Speaker 1: The technical the tentnacle term be a poken pole with 1763 01:31:07,200 --> 01:31:09,599 Speaker 1: a leader like a wire on the end with a hook, 1764 01:31:10,479 --> 01:31:13,320 Speaker 1: and you're just trying to deliver that bait by cramming 1765 01:31:13,320 --> 01:31:16,639 Speaker 1: it into cavities under rocks. Any kind of cave thing 1766 01:31:17,840 --> 01:31:20,840 Speaker 1: and you'll hook him. Sometimes what you gotta be careful about. 1767 01:31:20,840 --> 01:31:22,320 Speaker 1: You gotta think ahead, like are you gonna be able 1768 01:31:22,360 --> 01:31:24,439 Speaker 1: to drag a big gass deal out of there? Because 1769 01:31:24,479 --> 01:31:27,639 Speaker 1: he might have come in some other route, Like let's 1770 01:31:27,680 --> 01:31:29,479 Speaker 1: say he's got something you don't even know about where 1771 01:31:29,520 --> 01:31:32,240 Speaker 1: he's coming in some hole and then he winds up 1772 01:31:32,240 --> 01:31:35,360 Speaker 1: in the spot and you cram through some little crack 1773 01:31:36,120 --> 01:31:38,160 Speaker 1: to get him, and then you get him where he's on, 1774 01:31:38,560 --> 01:31:41,000 Speaker 1: but you can't get him out how you came in. 1775 01:31:41,720 --> 01:31:43,519 Speaker 1: So you gotta make sure you're aways fishing or crack. 1776 01:31:43,640 --> 01:31:45,639 Speaker 1: It's gonna be big enough to pull like an average 1777 01:31:45,640 --> 01:31:49,120 Speaker 1: monkey faced fell back out of the hole. And it's 1778 01:31:49,120 --> 01:31:51,200 Speaker 1: a dangerous fishing because you're out and ship that's just 1779 01:31:51,200 --> 01:31:55,439 Speaker 1: getting battered by waves. So it's fun, man, but it's 1780 01:31:55,479 --> 01:31:58,479 Speaker 1: like a high it's like a high risk angling. So 1781 01:31:58,520 --> 01:32:00,519 Speaker 1: all right, we talked about c q can is writing, 1782 01:32:02,080 --> 01:32:03,880 Speaker 1: which is kind of my I'm like way into sea 1783 01:32:03,920 --> 01:32:06,519 Speaker 1: cucumbers right now. But we gotta touch on that again 1784 01:32:06,600 --> 01:32:11,559 Speaker 1: because the sea cucumbers were talking about the eel skin 1785 01:32:11,680 --> 01:32:16,720 Speaker 1: yet no, and that's another crazy thing. Yeah, so well 1786 01:32:16,880 --> 01:32:18,920 Speaker 1: so so for these eels, it's just they're basically grilled, 1787 01:32:18,920 --> 01:32:22,799 Speaker 1: Like the flesh is grilled, but um, there's a sauce 1788 01:32:22,880 --> 01:32:25,960 Speaker 1: that's brust on with made with all of the like 1789 01:32:26,000 --> 01:32:29,160 Speaker 1: all the grilled bits that the bones, the trim, all 1790 01:32:29,200 --> 01:32:31,599 Speaker 1: that stuff from the eel and it's it's put into 1791 01:32:31,600 --> 01:32:34,320 Speaker 1: the sauce and allowed to basically create a glaze more 1792 01:32:34,400 --> 01:32:37,040 Speaker 1: or less, and it's brushed on the eel flesh and 1793 01:32:37,080 --> 01:32:40,519 Speaker 1: it's grilled. Right. But the skin, you know, like they 1794 01:32:40,600 --> 01:32:44,639 Speaker 1: in Japan they do uh what's called uh food goo 1795 01:32:44,960 --> 01:32:48,760 Speaker 1: the blowfish. So they that's the one that has a 1796 01:32:48,840 --> 01:32:50,920 Speaker 1: toxic part. Right, Yeah, so if you don't cut it 1797 01:32:51,200 --> 01:32:54,919 Speaker 1: the right way, it'll kill you. Um. But but anyway, 1798 01:32:54,800 --> 01:32:57,360 Speaker 1: they take the skin and they make like a cold 1799 01:32:57,479 --> 01:32:59,720 Speaker 1: skin kind of like salad or something or you eat 1800 01:32:59,720 --> 01:33:02,559 Speaker 1: it with the flesh. And so it's basically boiled skin 1801 01:33:03,040 --> 01:33:05,200 Speaker 1: like cleaned and then boiled skin and then chilled and 1802 01:33:05,240 --> 01:33:09,120 Speaker 1: then it's just like uh five minutes. It just depends, 1803 01:33:09,800 --> 01:33:12,519 Speaker 1: uh you know in monkey face deal, it's pretty quick. 1804 01:33:12,600 --> 01:33:16,280 Speaker 1: So you scrape all the slime off, clean it, purge it, 1805 01:33:16,400 --> 01:33:19,240 Speaker 1: rubbing a little salt, rinse it in some water, uh, 1806 01:33:19,280 --> 01:33:20,800 Speaker 1: and get all the meat off and then you can 1807 01:33:20,840 --> 01:33:23,200 Speaker 1: basically just boil it on pot if you want. For us, 1808 01:33:23,240 --> 01:33:25,200 Speaker 1: we we put it intide inside a cry back back 1809 01:33:25,240 --> 01:33:27,599 Speaker 1: and it's basically you know, compressed in the cry back 1810 01:33:27,640 --> 01:33:29,800 Speaker 1: back so it's flat, it never curls up. And then 1811 01:33:29,800 --> 01:33:31,320 Speaker 1: we just steam it when it's in the cry back 1812 01:33:31,360 --> 01:33:33,360 Speaker 1: back until it's tender and you can just push through it. 1813 01:33:33,439 --> 01:33:35,559 Speaker 1: You can just put your fingers through the skin. Then 1814 01:33:35,600 --> 01:33:37,519 Speaker 1: once that's tender, you take it out, throw a nice 1815 01:33:37,560 --> 01:33:39,719 Speaker 1: path and it's it's ready, got ready. You can steam 1816 01:33:39,720 --> 01:33:41,599 Speaker 1: it in the cry it's not in the water. It's 1817 01:33:41,640 --> 01:33:44,120 Speaker 1: in the water because it's in a cry evac Well, 1818 01:33:44,200 --> 01:33:46,560 Speaker 1: we just place the skin directly in the bag. You 1819 01:33:46,600 --> 01:33:48,800 Speaker 1: don't have to and just and just seal it and 1820 01:33:48,840 --> 01:33:50,840 Speaker 1: compress it and steel and then put it in your 1821 01:33:51,360 --> 01:33:53,519 Speaker 1: your like su vie water. Yeah, you can do that, 1822 01:33:53,680 --> 01:33:55,920 Speaker 1: or you can just steam it just holding it over, 1823 01:33:56,760 --> 01:34:00,320 Speaker 1: just put it, throw it inside a steamer. Okay, yeah yeah. 1824 01:34:00,360 --> 01:34:01,840 Speaker 1: And then and then you either put it in the 1825 01:34:01,920 --> 01:34:05,000 Speaker 1: water or you can just steam it right. Um and uh, 1826 01:34:05,000 --> 01:34:09,760 Speaker 1: and then what's extend or just chill it? And how long? Uh? 1827 01:34:09,840 --> 01:34:11,880 Speaker 1: Just a couple of minutes. Every fish is different, but 1828 01:34:11,880 --> 01:34:15,040 Speaker 1: in this particular case, it's like three minutes and then 1829 01:34:15,040 --> 01:34:17,479 Speaker 1: you like slice it so it looks like Julian carrots 1830 01:34:18,920 --> 01:34:22,360 Speaker 1: accepted with the texture of like cold noodles, you know, 1831 01:34:23,040 --> 01:34:24,800 Speaker 1: and then you put a sauce on ad or toss 1832 01:34:24,840 --> 01:34:26,800 Speaker 1: it and something. Yeah, there's like a little vinegar made 1833 01:34:26,800 --> 01:34:29,120 Speaker 1: from the monkey face steal bones and some herbs, and 1834 01:34:29,120 --> 01:34:31,680 Speaker 1: then you start it with the flesh. Yeah, that was 1835 01:34:31,720 --> 01:34:35,800 Speaker 1: a very surprising dish the kid. Yeah, because that's the thing. 1836 01:34:35,920 --> 01:34:38,400 Speaker 1: That's kind of thing that impressed me most about what 1837 01:34:38,479 --> 01:34:43,760 Speaker 1: you're doing is you put more attention into the more 1838 01:34:43,840 --> 01:34:46,120 Speaker 1: love and care into the ship that everybody throws away. 1839 01:34:47,760 --> 01:34:50,760 Speaker 1: It's good stuff, man, that's the sweetmeat. That's that's the good. 1840 01:34:50,960 --> 01:34:53,280 Speaker 1: Like a lot of this stuff is like the you know, 1841 01:34:53,320 --> 01:34:55,680 Speaker 1: the chip lands or the skin or you know, and 1842 01:34:55,720 --> 01:34:59,160 Speaker 1: there's so many alternative textures or you know, other textures 1843 01:34:59,200 --> 01:35:01,639 Speaker 1: or flavors that we don't use. We, in my opinion, 1844 01:35:01,640 --> 01:35:03,719 Speaker 1: we have a very wasteful, you know, kind of culture 1845 01:35:03,720 --> 01:35:05,840 Speaker 1: in the way that we are, at least right now, 1846 01:35:05,960 --> 01:35:08,920 Speaker 1: because in our food practices are so like, oh, let's 1847 01:35:08,920 --> 01:35:10,479 Speaker 1: just take the you know, let's just take the tender 1848 01:35:10,479 --> 01:35:12,600 Speaker 1: loin and throw the rest away, or let's just you know, 1849 01:35:12,640 --> 01:35:14,160 Speaker 1: because we don't know what to do with it. So 1850 01:35:14,360 --> 01:35:17,240 Speaker 1: really a lot of it is just you know, you know, uh, 1851 01:35:17,280 --> 01:35:20,200 Speaker 1: it's gonna reassess some of these things. Yeah, that's the 1852 01:35:20,240 --> 01:35:25,639 Speaker 1: thing I think that needs to happen in in game 1853 01:35:25,680 --> 01:35:31,160 Speaker 1: management is a lot of states are aggressive about uh, 1854 01:35:31,360 --> 01:35:38,760 Speaker 1: salvage requirements, okay, um, about curbing want and waste. And 1855 01:35:38,800 --> 01:35:41,160 Speaker 1: I think that it's not even like it's not even 1856 01:35:41,160 --> 01:35:43,800 Speaker 1: like a lefty righty thing, right where you have like 1857 01:35:43,880 --> 01:35:49,280 Speaker 1: some like politically very conservative states Alaska, Montana that are 1858 01:35:49,320 --> 01:35:52,840 Speaker 1: really strict about salvage requirements. So if you think about that, 1859 01:35:52,920 --> 01:35:57,160 Speaker 1: you're like, like, the goal of you know, a goal 1860 01:35:57,200 --> 01:36:01,920 Speaker 1: of conservatism would be that you're alleviating people from regulation. Right, 1861 01:36:02,120 --> 01:36:04,000 Speaker 1: you're not telling your like the goals and not tell 1862 01:36:04,000 --> 01:36:06,400 Speaker 1: people what to do, not mandate to them how to 1863 01:36:06,520 --> 01:36:09,200 Speaker 1: behave or what to do. But here you have like 1864 01:36:09,280 --> 01:36:14,479 Speaker 1: really conservative states who are also saying, no, dude, you're 1865 01:36:14,479 --> 01:36:18,920 Speaker 1: gonna retain the usable portions of your animals, to the 1866 01:36:18,920 --> 01:36:22,400 Speaker 1: point where my brother hunts a moose unit in Alaska 1867 01:36:22,840 --> 01:36:27,519 Speaker 1: where they mandate do you retain the liver? That's the 1868 01:36:27,560 --> 01:36:29,400 Speaker 1: only case I can think of where a state has 1869 01:36:29,439 --> 01:36:31,439 Speaker 1: come out and said you're not gonna waste that moose's 1870 01:36:31,479 --> 01:36:35,000 Speaker 1: livery and that in that particular unit, but some states 1871 01:36:35,000 --> 01:36:37,800 Speaker 1: are still like really lax about it. I remember being down. 1872 01:36:37,880 --> 01:36:40,080 Speaker 1: I remember going down in South Carolina with a friend 1873 01:36:40,120 --> 01:36:44,160 Speaker 1: of mine down to his local butcher. And when they 1874 01:36:44,320 --> 01:36:47,200 Speaker 1: gutt a deer, part of their dear gutting process is 1875 01:36:47,240 --> 01:36:52,240 Speaker 1: two saws all the way the ribs, and saws all 1876 01:36:52,280 --> 01:36:55,000 Speaker 1: the way the shanks, and that all goes into a dumpster. 1877 01:36:56,360 --> 01:36:59,040 Speaker 1: Because even they're a commercial process that they have the 1878 01:36:59,280 --> 01:37:02,559 Speaker 1: salvage require start in place, and then the commercial process 1879 01:37:02,560 --> 01:37:06,200 Speaker 1: there's not even even attempting to deal with it. Ribs 1880 01:37:06,280 --> 01:37:10,840 Speaker 1: and shanks. My own two eyes, every shank and every 1881 01:37:10,920 --> 01:37:14,080 Speaker 1: rib off those deer was into a dumpster. That's crazy 1882 01:37:14,080 --> 01:37:15,559 Speaker 1: to me. You to think about think about it from 1883 01:37:15,600 --> 01:37:18,439 Speaker 1: just like a like a you know, sustainability perspective, like 1884 01:37:18,680 --> 01:37:21,320 Speaker 1: you got if you're if you're a hunter and you're 1885 01:37:21,320 --> 01:37:24,880 Speaker 1: out there and you're thrown away, half of these things 1886 01:37:24,960 --> 01:37:27,360 Speaker 1: it could be turned into Ian think about it. You 1887 01:37:27,400 --> 01:37:31,240 Speaker 1: could make soup for a week, two weeks, three weeks. 1888 01:37:31,720 --> 01:37:35,200 Speaker 1: You can braise the you know, shanks and make stew 1889 01:37:35,400 --> 01:37:38,920 Speaker 1: for your whole family for you know, another week. Uh 1890 01:37:39,000 --> 01:37:44,280 Speaker 1: you know you there's just there's so much that's uh um. 1891 01:37:44,320 --> 01:37:45,920 Speaker 1: I don't know how it got like this crazy though, 1892 01:37:46,360 --> 01:37:50,040 Speaker 1: So there's so much on this. We live in abundance. 1893 01:37:50,080 --> 01:37:52,799 Speaker 1: Many we live in abundance. Yeah, I'd say in most states, 1894 01:37:52,880 --> 01:37:56,479 Speaker 1: you don't have to keep the neck. No, No, I 1895 01:37:56,520 --> 01:37:58,360 Speaker 1: don't know about most No. I would say, yeah, probably 1896 01:37:58,400 --> 01:38:00,200 Speaker 1: most states you don't need to keep the neck. But 1897 01:38:00,240 --> 01:38:03,720 Speaker 1: it's like it's like, over the course of over the 1898 01:38:03,720 --> 01:38:07,439 Speaker 1: course of my hunting life, I always learned more and 1899 01:38:07,479 --> 01:38:09,880 Speaker 1: more stuff. Like I remember we used to always bone 1900 01:38:09,880 --> 01:38:11,720 Speaker 1: out our shanks and just grind them for burger and 1901 01:38:11,720 --> 01:38:13,080 Speaker 1: I was like, oh, Ship, you can make all kinds 1902 01:38:13,080 --> 01:38:15,519 Speaker 1: of good stuff with shanks. And then I remember the 1903 01:38:15,520 --> 01:38:17,680 Speaker 1: first time I ever tried to mess It was my 1904 01:38:18,080 --> 01:38:20,800 Speaker 1: third year of college. We started trying to mess with 1905 01:38:20,840 --> 01:38:23,800 Speaker 1: cooking deer tongues and we couldn't really figure it out, 1906 01:38:23,800 --> 01:38:25,680 Speaker 1: but eventually got it figured out. I'm like, oh, no, Ship, 1907 01:38:25,720 --> 01:38:28,639 Speaker 1: you can cook tongue. And then on down the line, 1908 01:38:28,720 --> 01:38:31,439 Speaker 1: right and anything. You get to a point where you're like, man, 1909 01:38:31,479 --> 01:38:33,680 Speaker 1: I'm getting new point where I'm really utilizing a lot 1910 01:38:33,680 --> 01:38:38,240 Speaker 1: of stuff. But then last night I eat with you 1911 01:38:39,120 --> 01:38:41,439 Speaker 1: and I'm like, yeah, I haven't even scratched the surface. 1912 01:38:42,520 --> 01:38:46,200 Speaker 1: I'm still like, recently we discovered collars on fish. Okay, 1913 01:38:46,240 --> 01:38:54,320 Speaker 1: so the meat surrounding the meat surrounding the um behind 1914 01:38:54,439 --> 01:38:57,639 Speaker 1: the gill cover like the throat of the fish. Okay. 1915 01:38:58,920 --> 01:39:02,439 Speaker 1: Uh still discovered that. I was like, no, ship, I 1916 01:39:02,479 --> 01:39:04,920 Speaker 1: can't believe how many pounds of this stuff we have. 1917 01:39:05,320 --> 01:39:08,120 Speaker 1: How many pounds of this stuff we're thrown away? You know? 1918 01:39:08,160 --> 01:39:11,400 Speaker 1: Another thing like, uh like on the waste thing, man, 1919 01:39:12,200 --> 01:39:17,599 Speaker 1: is black bears? You really like you did? You really 1920 01:39:17,640 --> 01:39:23,120 Speaker 1: were hunting bears the spring and BC. Yeah, um, I've 1921 01:39:23,160 --> 01:39:27,800 Speaker 1: never like, I'm never eating organs on bears, even though 1922 01:39:27,840 --> 01:39:29,760 Speaker 1: obviously they'd be fine. I can't think of ever eating 1923 01:39:29,800 --> 01:39:34,439 Speaker 1: a bear heart because I feel like, uh, you know, man, 1924 01:39:34,560 --> 01:39:37,280 Speaker 1: I mean, for lack of a better word, I feel 1925 01:39:37,280 --> 01:39:40,720 Speaker 1: like there's like a lot of weird uh almost like 1926 01:39:40,720 --> 01:39:43,240 Speaker 1: a spirit like for lack of a better word, like 1927 01:39:43,280 --> 01:39:46,639 Speaker 1: a spirituality thing, man, or like a bear heart. Like 1928 01:39:46,760 --> 01:39:48,960 Speaker 1: it's just like as I can't look at it as 1929 01:39:48,960 --> 01:39:51,599 Speaker 1: an appetizing thing for some reason. But you were saying 1930 01:39:51,600 --> 01:39:54,800 Speaker 1: there's a tradition in Scotland that you cut an X. Yeah, 1931 01:39:54,840 --> 01:39:56,960 Speaker 1: there's an all. Yeah, the tip of the heart. I 1932 01:39:56,960 --> 01:39:59,000 Speaker 1: feel you on that. I understand what you mean by 1933 01:39:59,000 --> 01:40:01,439 Speaker 1: that and obviously not the first person to think it 1934 01:40:01,479 --> 01:40:03,439 Speaker 1: because of what you told me that when we're talking 1935 01:40:03,439 --> 01:40:05,479 Speaker 1: about heart. No, I mean it took me a while 1936 01:40:05,560 --> 01:40:07,639 Speaker 1: to get to the point to be able to even 1937 01:40:07,680 --> 01:40:10,040 Speaker 1: one a hunt of bear. In fact, some of it 1938 01:40:10,080 --> 01:40:14,080 Speaker 1: came from just actually watching your show too. But yeah, 1939 01:40:14,120 --> 01:40:16,400 Speaker 1: there's an old tradition where you basically make an X 1940 01:40:16,400 --> 01:40:18,519 Speaker 1: in the bottom of the heart and they say it's 1941 01:40:18,520 --> 01:40:21,599 Speaker 1: supposed to release the soul, right, so it's basically allows 1942 01:40:21,640 --> 01:40:25,760 Speaker 1: you to you know, consume this thing freely. Yeah. And 1943 01:40:25,800 --> 01:40:29,439 Speaker 1: then so I never a bare heart. I never a 1944 01:40:29,479 --> 01:40:33,000 Speaker 1: bare tongue for another illogical reason because when I used 1945 01:40:33,040 --> 01:40:36,800 Speaker 1: to send bears and to get them tested for trickin nosis, um, 1946 01:40:36,920 --> 01:40:40,280 Speaker 1: they want the tongue because apparently it's a great there's 1947 01:40:40,320 --> 01:40:43,360 Speaker 1: a lot of larva getting the tongue and that's stuck 1948 01:40:43,360 --> 01:40:47,160 Speaker 1: in my head. Um, you know, sorry to that just 1949 01:40:47,200 --> 01:40:51,559 Speaker 1: brings up a question for me. Is Steve and I 1950 01:40:51,680 --> 01:40:57,880 Speaker 1: both carriers of did you have a sore tongue when 1951 01:40:57,920 --> 01:41:01,719 Speaker 1: you had sore back muscles, eggs. My tongue never got sore. 1952 01:41:02,360 --> 01:41:04,600 Speaker 1: You got a sore tongue. No, So you're saying that 1953 01:41:04,680 --> 01:41:08,599 Speaker 1: it never goes away completely, Well, they only know from 1954 01:41:08,640 --> 01:41:11,479 Speaker 1: animals that they've It's hard for them to really map 1955 01:41:12,320 --> 01:41:15,040 Speaker 1: uh when it goes away because you have to you'd 1956 01:41:15,080 --> 01:41:18,800 Speaker 1: have to have an infected animal. No, I mean, I 1957 01:41:18,800 --> 01:41:23,160 Speaker 1: mean you're you know, as a consumer of at least yeah, 1958 01:41:23,200 --> 01:41:26,519 Speaker 1: you stay infected at least ten years. You can't get sick. 1959 01:41:26,920 --> 01:41:29,400 Speaker 1: You have to take medicine because you can't. You can't 1960 01:41:29,520 --> 01:41:32,280 Speaker 1: unless you ate your own arm. You can't get sick. Again, 1961 01:41:32,640 --> 01:41:37,160 Speaker 1: you're a carrier, and when something scavenges your carcass, they'll 1962 01:41:37,320 --> 01:41:39,880 Speaker 1: get sick. But you can't get sick from your own 1963 01:41:39,880 --> 01:41:43,320 Speaker 1: infected meat. It's out of your digestive track and the 1964 01:41:43,560 --> 01:41:47,599 Speaker 1: larva living calcified cysts in your muscle. So the bear 1965 01:41:47,680 --> 01:41:49,160 Speaker 1: that we got sick from head I think it was 1966 01:41:49,200 --> 01:41:52,880 Speaker 1: eight hundred and sixty eight larva per graham. So if 1967 01:41:52,880 --> 01:41:54,720 Speaker 1: you ate a pound of that bear, you ate a 1968 01:41:54,760 --> 01:41:59,240 Speaker 1: half million larva and they die at hundred sixty five degrees. 1969 01:41:59,600 --> 01:42:01,360 Speaker 1: So what do you what do you like? How do 1970 01:42:01,400 --> 01:42:02,719 Speaker 1: you get rid? Of it. What do you You gotta 1971 01:42:02,720 --> 01:42:06,479 Speaker 1: take pills unless you catch it right away, like if 1972 01:42:06,479 --> 01:42:09,840 Speaker 1: you ate I gather, if if you ate infected meat, 1973 01:42:09,880 --> 01:42:11,840 Speaker 1: like let's say you ate some raw meat you found 1974 01:42:11,840 --> 01:42:15,679 Speaker 1: in your buddy's fridge, and then your buddies like that 1975 01:42:15,760 --> 01:42:18,040 Speaker 1: day or the next day, your bodies like, dude, that 1976 01:42:18,120 --> 01:42:21,840 Speaker 1: was bear meat. You're bucked. If you tend took the 1977 01:42:21,920 --> 01:42:25,120 Speaker 1: d worming pills, you'll head some of it off. But 1978 01:42:25,240 --> 01:42:28,720 Speaker 1: once they get along in their life cycle enough and 1979 01:42:28,760 --> 01:42:31,560 Speaker 1: you start getting like the muscle eggs and it's just 1980 01:42:32,600 --> 01:42:34,519 Speaker 1: a month later. You missed your chance because you don't 1981 01:42:34,520 --> 01:42:37,200 Speaker 1: get sick for a for a month. In a month, 1982 01:42:37,240 --> 01:42:39,320 Speaker 1: you get muscle pain. And what that muscle pain is? 1983 01:42:39,800 --> 01:42:42,360 Speaker 1: I mean you might have some gastro intestinal upset that 1984 01:42:42,439 --> 01:42:45,280 Speaker 1: you would just pass off as any number of things. 1985 01:42:45,800 --> 01:42:49,160 Speaker 1: The muscle ache is so peculiar and intense that then 1986 01:42:49,200 --> 01:42:52,280 Speaker 1: you're like, something ain't right. But by then the pills 1987 01:42:52,280 --> 01:42:54,560 Speaker 1: like do any good. But even then, that's nine in 1988 01:42:54,640 --> 01:42:58,280 Speaker 1: ten cases in the in our country are misdiagnosed for 1989 01:42:58,320 --> 01:43:00,800 Speaker 1: a fever. Yeah, be is you know when you get 1990 01:43:00,800 --> 01:43:03,320 Speaker 1: the flu and you get muscle ages. It took me 1991 01:43:03,439 --> 01:43:05,320 Speaker 1: the only reason I would have never put it together 1992 01:43:05,439 --> 01:43:08,880 Speaker 1: if three of the guys I worked with weren't all 1993 01:43:08,920 --> 01:43:12,280 Speaker 1: complaining about the same thing and we hadn't been together 1994 01:43:12,360 --> 01:43:14,839 Speaker 1: for a month. I wonder, if I have trickin nosis, 1995 01:43:15,680 --> 01:43:20,919 Speaker 1: you might you'll be all right from the past. Yeah, 1996 01:43:20,960 --> 01:43:23,240 Speaker 1: if you got you had a similar bounce, A lot 1997 01:43:23,240 --> 01:43:25,679 Speaker 1: of stuff sounds very familiar. You'd be like, dude, Yeah, 1998 01:43:25,760 --> 01:43:28,479 Speaker 1: you might be like dude, I just like been feeling 1999 01:43:28,520 --> 01:43:33,000 Speaker 1: like shit, I got wicked muscle pains, I got some 2000 01:43:33,080 --> 01:43:35,920 Speaker 1: kind of something. Yeah, I mean I felt like I 2001 01:43:35,960 --> 01:43:38,760 Speaker 1: had run a marathon ten days later. Yeah, I kept 2002 01:43:38,760 --> 01:43:41,519 Speaker 1: thinking I had a weightlifting injury across my entire body. 2003 01:43:42,760 --> 01:43:48,240 Speaker 1: So and then you'll hang out and then like ten, eleven, twelve, 2004 01:43:48,360 --> 01:43:51,040 Speaker 1: fourteen days later, you're just back to normal and you 2005 01:43:51,160 --> 01:43:54,600 Speaker 1: got through it, but you're infected. Now. To say, like 2006 01:43:54,640 --> 01:43:56,400 Speaker 1: how long you're infected for it, you'd have to know. 2007 01:43:56,479 --> 01:43:59,800 Speaker 1: This is let me give it. Let me give an 2008 01:43:59,800 --> 01:44:02,200 Speaker 1: ex ample. When I was at the Mountain House factory 2009 01:44:02,200 --> 01:44:04,599 Speaker 1: mountain House freeze dried food, I was like, Hey, what's 2010 01:44:04,640 --> 01:44:07,439 Speaker 1: the shelf stability of Mountain House freeze dried food? And 2011 01:44:07,439 --> 01:44:10,600 Speaker 1: they're like, well, we don't really know. I mean, we 2012 01:44:10,640 --> 01:44:13,360 Speaker 1: know what we'll say like a defendable position. But a 2013 01:44:13,439 --> 01:44:16,479 Speaker 1: peculiarity of it is that we have some from a 2014 01:44:16,520 --> 01:44:19,519 Speaker 1: long time ago that we've kept in a controlled space 2015 01:44:20,000 --> 01:44:24,479 Speaker 1: and it's still good. But we can only tell like that. 2016 01:44:24,720 --> 01:44:26,960 Speaker 1: We don't know the far end of it. We only 2017 01:44:27,000 --> 01:44:29,080 Speaker 1: know like what the oldest sample we have is. And 2018 01:44:29,160 --> 01:44:31,360 Speaker 1: to really map out like how long you stay infected, 2019 01:44:31,479 --> 01:44:37,120 Speaker 1: you'd have to have animal that you knew got infected 2020 01:44:37,760 --> 01:44:40,360 Speaker 1: and when it got infected, and then watch it for 2021 01:44:40,400 --> 01:44:44,720 Speaker 1: twenty years and then butcher it's meat and see if 2022 01:44:44,720 --> 01:44:46,880 Speaker 1: the sisters are still good. And since no one's really 2023 01:44:46,920 --> 01:44:51,360 Speaker 1: done that, they can't say for certain how long something 2024 01:44:51,400 --> 01:44:55,080 Speaker 1: can stay infected for. It would be interesting. I should donate. 2025 01:44:55,360 --> 01:44:57,559 Speaker 1: I might donate my body to science when I die, 2026 01:44:58,200 --> 01:45:00,080 Speaker 1: because I thought they could just take a chunk a 2027 01:45:00,160 --> 01:45:01,760 Speaker 1: flesh and do a biops. Yeah, but I don't want 2028 01:45:01,760 --> 01:45:05,000 Speaker 1: to go through that, so so yeah I could. I could. 2029 01:45:05,040 --> 01:45:07,040 Speaker 1: I should wait a decade. I should wait a decade 2030 01:45:07,080 --> 01:45:09,559 Speaker 1: from infection, which should be I don't know what year 2031 01:45:09,640 --> 01:45:14,920 Speaker 1: was it. Okay, So in I'm gonna go down to 2032 01:45:15,000 --> 01:45:17,439 Speaker 1: the c d C and I'm going to offer a 2033 01:45:17,479 --> 01:45:20,640 Speaker 1: biopsy of my arm. Then they will be able to 2034 01:45:20,640 --> 01:45:23,519 Speaker 1: test if the cysts are still good. I'm throwing us 2035 01:45:23,560 --> 01:45:25,479 Speaker 1: out there right now to the CDC. They'll be able 2036 01:45:25,479 --> 01:45:28,880 Speaker 1: to test if those cysts are still alive. They'll know 2037 01:45:28,960 --> 01:45:31,559 Speaker 1: that you stay infected for ten years, and I will 2038 01:45:31,640 --> 01:45:36,519 Speaker 1: every ten years commit two testing to find out how 2039 01:45:36,560 --> 01:45:38,760 Speaker 1: long you stay, how long the cists are good for. 2040 01:45:38,880 --> 01:45:41,960 Speaker 1: But they're good. I know, it's like at least ten years. 2041 01:45:42,000 --> 01:45:45,680 Speaker 1: But the only thing that can liberate that, The only 2042 01:45:45,680 --> 01:45:49,639 Speaker 1: thing that can liberate the larva from its calcified cyst 2043 01:45:50,040 --> 01:45:56,559 Speaker 1: is stomach acid. So you're making notes, can you can you? 2044 01:45:56,760 --> 01:46:00,400 Speaker 1: Can you eat bear freely? Now? Can you eat infect 2045 01:46:00,439 --> 01:46:03,160 Speaker 1: an animal and not be sick? You bring that up. 2046 01:46:03,320 --> 01:46:06,639 Speaker 1: I'll let the honest feel that one. Yeah. I don't 2047 01:46:06,680 --> 01:46:08,680 Speaker 1: know what got me back onto the U. S d 2048 01:46:08,840 --> 01:46:12,200 Speaker 1: A website. I think I was researching something else, but 2049 01:46:14,960 --> 01:46:19,640 Speaker 1: I saw a something about tricken elysis and I was like, 2050 01:46:20,040 --> 01:46:22,880 Speaker 1: I'll read up a little bit, and uh, it's said 2051 01:46:22,920 --> 01:46:25,719 Speaker 1: that they that they think they believe, through some research 2052 01:46:25,760 --> 01:46:28,800 Speaker 1: that have been done, that that animals do develop an 2053 01:46:28,800 --> 01:46:34,880 Speaker 1: immunity um after they've been infected. Yeah, but it's not not. 2054 01:46:35,840 --> 01:46:38,719 Speaker 1: And also not all bears have trick an elysis. You don't. 2055 01:46:39,600 --> 01:46:42,720 Speaker 1: It's something that each individual needs to acquire through the 2056 01:46:42,800 --> 01:46:50,639 Speaker 1: consumption of infected meat. So uh, yeah, you could kill 2057 01:46:50,680 --> 01:46:53,559 Speaker 1: a young bear and depending on what he's been up to, 2058 01:46:53,760 --> 01:46:57,280 Speaker 1: he might not have ever encountered infected meat. But there 2059 01:46:57,400 --> 01:47:00,840 Speaker 1: is some evidence that over time, as a bear gets 2060 01:47:00,840 --> 01:47:03,479 Speaker 1: older and older and older, it's the likelihood of it 2061 01:47:03,640 --> 01:47:07,720 Speaker 1: having encountered infected me and probably particularly when they get 2062 01:47:07,720 --> 01:47:11,280 Speaker 1: big enough that they're regularly eating other bears, right, the 2063 01:47:11,360 --> 01:47:13,960 Speaker 1: chances of that bear becoming infected go up. But yeah, 2064 01:47:14,040 --> 01:47:16,519 Speaker 1: not all like, by no means are all bears in 2065 01:47:16,520 --> 01:47:19,360 Speaker 1: fact of the trick an olsis. I've I've had them 2066 01:47:19,400 --> 01:47:21,360 Speaker 1: tested and had them test negative, and I had them 2067 01:47:21,360 --> 01:47:25,400 Speaker 1: tested and had them test positive. You know, in Japan 2068 01:47:25,479 --> 01:47:29,120 Speaker 1: they eat a lot of bear that is undercooked or 2069 01:47:29,240 --> 01:47:31,479 Speaker 1: raw or made out raw but undercooked. They might have 2070 01:47:31,520 --> 01:47:33,400 Speaker 1: a lot of tricking nosis. I was starting to someone 2071 01:47:33,439 --> 01:47:35,559 Speaker 1: from the someone from I can't. I think they were 2072 01:47:35,600 --> 01:47:38,880 Speaker 1: from doctors without Borders, and they were saying, when they're 2073 01:47:39,560 --> 01:47:43,720 Speaker 1: working in areas of like Equatorial Africa where there's a 2074 01:47:43,800 --> 01:47:49,040 Speaker 1: lot of bush meat consumption, Um, they roll in and 2075 01:47:49,200 --> 01:47:51,000 Speaker 1: just as a gent, like when they come in and 2076 01:47:51,040 --> 01:47:54,120 Speaker 1: do vaccinations and stuff in villages, they roll in and 2077 01:47:54,240 --> 01:47:56,800 Speaker 1: just do de worming under the assumption they're saying that 2078 01:47:57,080 --> 01:48:00,879 Speaker 1: are our operating assumption is that everyone's a trickolsis everyone's 2079 01:48:00,880 --> 01:48:04,560 Speaker 1: suffering trick noosis. So bush meat you know, like not 2080 01:48:04,800 --> 01:48:07,679 Speaker 1: not already dead, but but hunted bush animals, right yeah, 2081 01:48:07,720 --> 01:48:09,920 Speaker 1: so yeah yeah. And Africa, it's just like they like 2082 01:48:10,040 --> 01:48:12,760 Speaker 1: what we call wild we call wild game, but you're 2083 01:48:12,840 --> 01:48:16,920 Speaker 1: like like bush meat would be that um people hunting 2084 01:48:17,000 --> 01:48:19,320 Speaker 1: wild game and selling wild game. They just say the 2085 01:48:19,360 --> 01:48:22,519 Speaker 1: bush meat trade, you know where where people are actively 2086 01:48:22,560 --> 01:48:26,000 Speaker 1: out hunting in the jungle, um for sale, it's just 2087 01:48:26,120 --> 01:48:28,640 Speaker 1: turn bush meat. It's like yeah, they're they're version of 2088 01:48:28,680 --> 01:48:31,679 Speaker 1: wild game. Um, so yeah, they're operating under the they 2089 01:48:31,760 --> 01:48:34,919 Speaker 1: operated on the assumption that people are eating carnivorous animals 2090 01:48:35,040 --> 01:48:38,640 Speaker 1: or omnivorous animals and just getting infected and getting reinfected 2091 01:48:38,680 --> 01:48:40,800 Speaker 1: and infected and reinfected. They're going to treat people with 2092 01:48:40,880 --> 01:48:43,760 Speaker 1: d worming pills. When I bought a de worming pill 2093 01:48:43,840 --> 01:48:47,200 Speaker 1: for trick and L since it was my insurance paid 2094 01:48:47,280 --> 01:48:53,840 Speaker 1: half of it, uh, I bought it in. The pharmacist said, 2095 01:48:53,840 --> 01:48:55,760 Speaker 1: I'm not gonna tell you what to do with this information, 2096 01:48:56,479 --> 01:48:59,880 Speaker 1: but I can tell you that that pill is seven 2097 01:49:00,040 --> 01:49:03,400 Speaker 1: bucks when you give it to a dog. But she said, 2098 01:49:03,439 --> 01:49:05,400 Speaker 1: I don't know about the doulstages. I'm just like throwing 2099 01:49:05,439 --> 01:49:08,240 Speaker 1: it out there. And I took it. I didn't get 2100 01:49:08,280 --> 01:49:10,519 Speaker 1: better any quicker than anybody else. Ye didn't took it. 2101 01:49:10,800 --> 01:49:12,400 Speaker 1: He wasn't gonna spend his money on something. So you 2102 01:49:12,439 --> 01:49:14,320 Speaker 1: guys got better at the same time, and you didn't 2103 01:49:15,000 --> 01:49:16,559 Speaker 1: too late, but we were we had already been sick 2104 01:49:16,640 --> 01:49:19,600 Speaker 1: for five weeks. Yeah. One of the biggest reason I 2105 01:49:19,640 --> 01:49:22,400 Speaker 1: didn't take it because when I spoke, we were interviewed. Um, 2106 01:49:22,600 --> 01:49:25,280 Speaker 1: everybody was just about interviewed by like their local UH, 2107 01:49:25,880 --> 01:49:28,800 Speaker 1: state and county health department. We all got calls from 2108 01:49:28,840 --> 01:49:31,800 Speaker 1: the Alaska State epidemiologists because it doesn't happen a lot, 2109 01:49:32,040 --> 01:49:36,160 Speaker 1: and the CDC because it's like mandatory reportable disease they 2110 01:49:36,240 --> 01:49:38,200 Speaker 1: have to do they have to do a case on it. 2111 01:49:38,439 --> 01:49:40,439 Speaker 1: And the Atlastic guy, I was like, look, man, that 2112 01:49:40,680 --> 01:49:43,479 Speaker 1: steroid that you'll take to you know, that that you 2113 01:49:43,560 --> 01:49:47,000 Speaker 1: take as a pill is so strong and severe that 2114 01:49:47,240 --> 01:49:50,799 Speaker 1: in my opinion, you might be doing more uh damage 2115 01:49:50,880 --> 01:49:54,360 Speaker 1: to your body by taking that pill than what is 2116 01:49:54,400 --> 01:49:56,360 Speaker 1: going on. Can't you just like chug a bottle of 2117 01:49:56,360 --> 01:49:59,760 Speaker 1: whiskey purge that out? And and this comes up a 2118 01:49:59,800 --> 01:50:02,200 Speaker 1: lot because it's just fun to talk about, right, And like, 2119 01:50:02,320 --> 01:50:04,920 Speaker 1: no one got hurt in any kind of long term way, 2120 01:50:04,960 --> 01:50:06,519 Speaker 1: So it's just fun and funny to talk about. And 2121 01:50:06,560 --> 01:50:10,400 Speaker 1: I talked about it often and with great relish. But um, 2122 01:50:12,600 --> 01:50:14,960 Speaker 1: the point was I gonna make about it. Well we 2123 01:50:15,080 --> 01:50:17,160 Speaker 1: got we got here by talking. We're talking about tongues 2124 01:50:17,320 --> 01:50:21,679 Speaker 1: because we ate tongues. Oh yeah, So that's always like stuck, 2125 01:50:21,760 --> 01:50:23,320 Speaker 1: you know, when you get like little things stuck in 2126 01:50:23,400 --> 01:50:26,400 Speaker 1: your head. Right, I remember getting real sick off Canadian 2127 01:50:26,439 --> 01:50:29,559 Speaker 1: Hunter whiskey and then not being able to drink uh 2128 01:50:30,120 --> 01:50:33,599 Speaker 1: Canadian Hunter because just like the association. So I got 2129 01:50:33,680 --> 01:50:35,840 Speaker 1: stuck in my head about bear tongue. You got the 2130 01:50:35,880 --> 01:50:39,559 Speaker 1: image of like little maggots. Yeah, and so it turned 2131 01:50:39,600 --> 01:50:42,720 Speaker 1: me off. But you uh, from your bear, you got 2132 01:50:42,800 --> 01:50:45,880 Speaker 1: the spring. You know, you're very generous. You only get 2133 01:50:45,920 --> 01:50:47,840 Speaker 1: one tongue out of a bear, and you shared with 2134 01:50:47,960 --> 01:50:50,160 Speaker 1: me some bare tongue. The base of the tongue. You 2135 01:50:50,200 --> 01:50:53,400 Speaker 1: pointed out what you like the fatty party, and that's 2136 01:50:53,439 --> 01:50:56,599 Speaker 1: like cooking tongue. But you also did something that I've 2137 01:50:56,640 --> 01:51:00,799 Speaker 1: always heard about with um illegal wildlife trafficking in Asia, 2138 01:51:00,840 --> 01:51:07,280 Speaker 1: which is bare paw. Talk about how you handled bear paw, 2139 01:51:07,479 --> 01:51:11,880 Speaker 1: which I am guilty of having never that was in 2140 01:51:11,960 --> 01:51:15,800 Speaker 1: my discard pile skin the pause to save the hide, 2141 01:51:16,280 --> 01:51:19,600 Speaker 1: but never using my paws because they were like, I 2142 01:51:19,720 --> 01:51:21,920 Speaker 1: just didn't think about it. I had no idea. Well, 2143 01:51:22,000 --> 01:51:24,680 Speaker 1: if you really think through like the ananoity of a paul, right, 2144 01:51:24,760 --> 01:51:26,599 Speaker 1: if you got you start at the top, You've got 2145 01:51:26,760 --> 01:51:29,400 Speaker 1: you know, the skin, and then the pad, and then 2146 01:51:29,439 --> 01:51:33,840 Speaker 1: all of that connective tissue and tendons and deliciousness underneath that. 2147 01:51:34,360 --> 01:51:37,439 Speaker 1: Then the meat around the knuckles, the cartilage and all 2148 01:51:37,439 --> 01:51:39,679 Speaker 1: that stuff. So there's a lot of layers of flavor 2149 01:51:39,760 --> 01:51:44,040 Speaker 1: in there, right, and uh for those who like maybe 2150 01:51:44,200 --> 01:51:49,439 Speaker 1: chicken feet or you know, something along those lines. But 2151 01:51:49,960 --> 01:51:53,040 Speaker 1: but basically we we just uh we just blanch off 2152 01:51:53,160 --> 01:51:56,519 Speaker 1: the that outer skin and the hair and then you 2153 01:51:56,560 --> 01:51:59,040 Speaker 1: can raise it just like you would anybraise, like a shank. Right, 2154 01:51:59,320 --> 01:52:01,240 Speaker 1: you can throw it in some fats meromatics. You're just 2155 01:52:01,240 --> 01:52:03,479 Speaker 1: throwing a little broth that does raise it and then 2156 01:52:03,520 --> 01:52:07,000 Speaker 1: we grill it afterwards. So but it's got all those layers, 2157 01:52:07,040 --> 01:52:09,040 Speaker 1: got all those layers of flavor. It's used so much 2158 01:52:09,120 --> 01:52:11,960 Speaker 1: that has you know, a ton of flavor already. It's 2159 01:52:12,160 --> 01:52:13,920 Speaker 1: one of my favorite things. I'm just trying to think 2160 01:52:13,920 --> 01:52:15,640 Speaker 1: of something to equate it too, but I can't think 2161 01:52:15,680 --> 01:52:22,120 Speaker 1: of something to equate it too, because it was Yeah, 2162 01:52:23,360 --> 01:52:26,080 Speaker 1: what's the parallel I mean on the I mean you've 2163 01:52:26,080 --> 01:52:28,240 Speaker 1: got that You've got that collagen on the outside. Right, 2164 01:52:28,280 --> 01:52:31,000 Speaker 1: it's like a like chicken feet almost right. That's what 2165 01:52:31,080 --> 01:52:35,040 Speaker 1: I'm trying to describe, is that collagen that you could, um, 2166 01:52:35,680 --> 01:52:37,120 Speaker 1: it would be hard to cut it with a fork, 2167 01:52:38,920 --> 01:52:42,439 Speaker 1: choose up nice, and it's like the it's like the 2168 01:52:42,920 --> 01:52:46,840 Speaker 1: texture and consistency of raw abalone. I don't know, man, 2169 01:52:46,960 --> 01:52:49,120 Speaker 1: like a little crunch to it. Yeah, it's got a 2170 01:52:49,160 --> 01:52:51,400 Speaker 1: little crunch to it, and you can keep cooking and 2171 01:52:51,400 --> 01:52:53,360 Speaker 1: it'll get really soft like if you wanted to. But 2172 01:52:53,479 --> 01:52:55,599 Speaker 1: we've decided to leave a little twosome ryan to get 2173 01:52:55,600 --> 01:52:57,519 Speaker 1: a little texture in there. I'm telling you what, man, 2174 01:52:57,560 --> 01:52:59,280 Speaker 1: if you took a bear paw like that and laid 2175 01:52:59,320 --> 01:53:00,800 Speaker 1: it out in front of those people, and so I'll 2176 01:53:00,800 --> 01:53:02,560 Speaker 1: give you ten guesses what the hell that is? No 2177 01:53:02,680 --> 01:53:05,880 Speaker 1: one is gonna guess. You know, Actually it's not like 2178 01:53:05,960 --> 01:53:08,800 Speaker 1: the freaking claw on there. Yeah. Yeah. The writer Jim 2179 01:53:08,880 --> 01:53:13,760 Speaker 1: Harrison Um, who was an avid hunter and fisherman, he 2180 01:53:14,080 --> 01:53:17,320 Speaker 1: always said that he can't he saw a skinned out 2181 01:53:17,360 --> 01:53:22,600 Speaker 1: bear and could never eat bear because it was like 2182 01:53:22,720 --> 01:53:24,320 Speaker 1: he was looking at a skinned out human. I mean, 2183 01:53:24,400 --> 01:53:28,479 Speaker 1: it's shockingly similar, right, like it's it's definitely I knew 2184 01:53:28,520 --> 01:53:31,160 Speaker 1: that going into it. This is the first bear I 2185 01:53:31,200 --> 01:53:33,320 Speaker 1: ever got. Yeah, it's better not to have if you 2186 01:53:33,400 --> 01:53:35,640 Speaker 1: have that problem, if that problem would trip you up, 2187 01:53:36,080 --> 01:53:38,720 Speaker 1: don't hang it, skin it up. I've never met a 2188 01:53:38,880 --> 01:53:41,320 Speaker 1: person that's been involved with a bear that didn't say 2189 01:53:41,360 --> 01:53:43,439 Speaker 1: that about it. I don't get it like I thought. 2190 01:53:43,479 --> 01:53:45,040 Speaker 1: I don't get it. It just I don't look at 2191 01:53:45,080 --> 01:53:46,479 Speaker 1: and be like, oh my god, it's a dude. Oh no, 2192 01:53:46,560 --> 01:53:48,280 Speaker 1: it's just a bear like I've never had. I don't 2193 01:53:48,320 --> 01:53:51,080 Speaker 1: like yeah, yeah, yeah, I hear you. Because the back legs, 2194 01:53:51,920 --> 01:53:53,360 Speaker 1: we just don't. Don't hang it by the neck and 2195 01:53:53,479 --> 01:53:55,639 Speaker 1: leave the fingers on. That's what he that's what he saw. 2196 01:53:56,000 --> 01:53:57,960 Speaker 1: I gathered he saw one hanging. It was like not 2197 01:53:58,080 --> 01:54:03,080 Speaker 1: going near that. Um, all right, the last thing I 2198 01:54:03,120 --> 01:54:08,040 Speaker 1: want to talk about, uh, last question. You you have 2199 01:54:09,240 --> 01:54:16,200 Speaker 1: hung in your life. You have hung game meat for 2200 01:54:16,680 --> 01:54:22,400 Speaker 1: a year, right over a year? Talk about that ship. 2201 01:54:23,080 --> 01:54:25,559 Speaker 1: We get a million questions about We get a million 2202 01:54:25,680 --> 01:54:28,240 Speaker 1: questions about what's up with the age and dear me, 2203 01:54:28,800 --> 01:54:30,240 Speaker 1: and let me let me tea this off a little 2204 01:54:30,240 --> 01:54:32,160 Speaker 1: bit but kind of like what the questions come, what 2205 01:54:32,320 --> 01:54:35,320 Speaker 1: my personal experiences with it, and kind of just generly 2206 01:54:35,360 --> 01:54:36,760 Speaker 1: how I feel about it, and then I want you 2207 01:54:36,840 --> 01:54:39,000 Speaker 1: to go. But we get a lot of questions like 2208 01:54:39,160 --> 01:54:41,440 Speaker 1: can you age, dear me? And I'm always like, yeah, man, 2209 01:54:41,920 --> 01:54:46,400 Speaker 1: if you have the proper facility, right, the proper kind 2210 01:54:46,440 --> 01:54:49,080 Speaker 1: of space, you can age, dear me. I found it's 2211 01:54:49,120 --> 01:54:52,120 Speaker 1: just like a dude with a house and a kitchen 2212 01:54:52,160 --> 01:54:54,480 Speaker 1: in it, and that I hunt a lot of like 2213 01:54:54,560 --> 01:54:58,600 Speaker 1: pretty remote areas. It often just doesn't come up for me, right, Like, Um, 2214 01:54:59,120 --> 01:55:06,080 Speaker 1: you're dealing in imperfect situations where the way to ensure 2215 01:55:06,200 --> 01:55:09,520 Speaker 1: that animal is gonna be like ready for many future 2216 01:55:09,600 --> 01:55:11,480 Speaker 1: meals is to get the thing caught up and putting 2217 01:55:11,480 --> 01:55:15,160 Speaker 1: your freezer where it's stable because you gotta have climate control. Environment. 2218 01:55:15,960 --> 01:55:18,000 Speaker 1: Another thing I'll say to people, is what I often 2219 01:55:18,080 --> 01:55:20,920 Speaker 1: do for aging on on like a daily basis, is 2220 01:55:20,960 --> 01:55:25,360 Speaker 1: I'll thaw blocks the meat out a thaw roast out, 2221 01:55:26,240 --> 01:55:30,120 Speaker 1: and before cooking them, I'll let them be on a 2222 01:55:30,280 --> 01:55:35,720 Speaker 1: rack in my fridge for a week, ten days, two 2223 01:55:35,800 --> 01:55:39,320 Speaker 1: weeks sometimes and it dries a little bit on the outside, 2224 01:55:39,760 --> 01:55:41,440 Speaker 1: but I'll clean it up and cook that and I 2225 01:55:41,560 --> 01:55:45,320 Speaker 1: feel that that meat is different than what I thought out, 2226 01:55:45,480 --> 01:55:49,160 Speaker 1: like there's some transformation going on there. It's tender izing. Um. 2227 01:55:49,280 --> 01:55:51,720 Speaker 1: I used to take ducks and just gut them and 2228 01:55:51,800 --> 01:55:54,960 Speaker 1: put them in paper grocery bags and put them in 2229 01:55:55,040 --> 01:55:57,720 Speaker 1: my fridge for ten days, and they were better than 2230 01:55:57,840 --> 01:56:00,720 Speaker 1: ducks that you didn't do that with. But my general 2231 01:56:00,840 --> 01:56:02,560 Speaker 1: feeling about it is it's like you gotta have the 2232 01:56:02,680 --> 01:56:05,920 Speaker 1: right space. I've never had the right space. Now you 2233 01:56:06,120 --> 01:56:10,600 Speaker 1: run with it because you've rigged up spaces to do this, Like, 2234 01:56:11,000 --> 01:56:12,400 Speaker 1: how in the world are you able to do that? 2235 01:56:12,680 --> 01:56:14,760 Speaker 1: And I also like we like to hear um, like 2236 01:56:15,400 --> 01:56:17,920 Speaker 1: if you think there is something that they got home 2237 01:56:18,000 --> 01:56:23,640 Speaker 1: without the special space rigged up, you know, well, I 2238 01:56:23,720 --> 01:56:29,160 Speaker 1: mean just to I think about Priscuto, right, okay, all right, 2239 01:56:29,520 --> 01:56:32,280 Speaker 1: it's you know those old methods of proscuto or you know, 2240 01:56:32,360 --> 01:56:37,280 Speaker 1: you rub the socket um and then you rubbed the 2241 01:56:37,320 --> 01:56:40,160 Speaker 1: ball joined the ball yeah yeah, sorry, the ball joined 2242 01:56:40,160 --> 01:56:42,400 Speaker 1: around the you know, like the femur. I guess it 2243 01:56:42,520 --> 01:56:45,920 Speaker 1: is um. And then you throw it on the counter 2244 01:56:46,400 --> 01:56:48,440 Speaker 1: by your fireplace and you just let us sit there 2245 01:56:48,440 --> 01:56:50,240 Speaker 1: for a couple of days and you massage it every day, 2246 01:56:50,600 --> 01:56:52,440 Speaker 1: right if you're not like you're bearing the thing in 2247 01:56:52,520 --> 01:56:55,320 Speaker 1: salt at all. Right, and these things get left out 2248 01:56:55,320 --> 01:56:58,560 Speaker 1: at room temperature. So so it's not really that, it's 2249 01:56:58,560 --> 01:57:01,120 Speaker 1: just it's just a different view point for us, especially 2250 01:57:01,120 --> 01:57:05,040 Speaker 1: in America. Right, But you've got to have I guess 2251 01:57:05,960 --> 01:57:07,360 Speaker 1: you know, at home, you've got to have just the 2252 01:57:07,760 --> 01:57:11,920 Speaker 1: right air circulation. You gotta have the right humidity level, 2253 01:57:12,040 --> 01:57:14,920 Speaker 1: but more importantly just air circulation. So all you're doing 2254 01:57:15,040 --> 01:57:18,720 Speaker 1: is kind of mitigating the um, you know, service moisture 2255 01:57:19,040 --> 01:57:21,760 Speaker 1: and and the air circulation. So if you dry it 2256 01:57:21,840 --> 01:57:24,360 Speaker 1: off and you you put it near a fan, like 2257 01:57:24,480 --> 01:57:27,000 Speaker 1: physically dry it off with towels, yes, so before it 2258 01:57:27,080 --> 01:57:28,560 Speaker 1: goes in there, you know, it's got to be in 2259 01:57:28,600 --> 01:57:30,240 Speaker 1: a good state. Like if you dropped your leg in 2260 01:57:30,280 --> 01:57:32,360 Speaker 1: the dirt or something like that and you know you 2261 01:57:33,200 --> 01:57:36,280 Speaker 1: you had to rinse it off a lot, and and um, 2262 01:57:36,600 --> 01:57:41,480 Speaker 1: you know it's contaminated. I wouldn't recommend it right so, um, 2263 01:57:41,600 --> 01:57:43,000 Speaker 1: but you know, if you have a good you have 2264 01:57:43,080 --> 01:57:47,680 Speaker 1: a good simple you know, dear leg thrown fridge, fridge, 2265 01:57:47,720 --> 01:57:50,240 Speaker 1: skin it out, dry it off, hanging in the fridge. 2266 01:57:50,280 --> 01:57:53,040 Speaker 1: You gotta have circulation all the way around. Um And 2267 01:57:53,200 --> 01:57:56,040 Speaker 1: and the reality is is that the microbes in the 2268 01:57:56,160 --> 01:57:59,360 Speaker 1: air do the rest of the work. For as long 2269 01:57:59,440 --> 01:58:03,560 Speaker 1: as you manage the process from the original surface moisture 2270 01:58:04,040 --> 01:58:06,160 Speaker 1: and continue to dry it off every day and have 2271 01:58:06,240 --> 01:58:09,520 Speaker 1: a lot of air circulation around, it's really super easy 2272 01:58:09,560 --> 01:58:12,600 Speaker 1: to do. There's zero things wrong with with a deer 2273 01:58:12,680 --> 01:58:15,600 Speaker 1: that's been in the fridge for two weeks. Um, you 2274 01:58:15,760 --> 01:58:18,720 Speaker 1: need it, you know, rare, and it's perfectly fine as 2275 01:58:18,760 --> 01:58:20,200 Speaker 1: long as you don't mess it up in between, right, 2276 01:58:20,320 --> 01:58:23,280 Speaker 1: And you don't like is it for for safety's sake? 2277 01:58:23,320 --> 01:58:25,080 Speaker 1: If you're going to try age in something your fridge, 2278 01:58:25,080 --> 01:58:27,760 Speaker 1: you're saying you don't necessarily like not necessarily you don't 2279 01:58:27,880 --> 01:58:31,040 Speaker 1: need to rub that thing down with salt or you 2280 01:58:31,080 --> 01:58:34,080 Speaker 1: hear people about rubbing it down with black pepper, which 2281 01:58:34,160 --> 01:58:37,120 Speaker 1: has some anti microbial quality. You don't have to know, 2282 01:58:37,440 --> 01:58:39,280 Speaker 1: you don't have to, but but you know there's a 2283 01:58:39,320 --> 01:58:42,200 Speaker 1: lot of like ifs, right, like like if if inside 2284 01:58:42,400 --> 01:58:44,320 Speaker 1: you know there's some sort of bullet damage or shrapping 2285 01:58:44,480 --> 01:58:47,000 Speaker 1: or something from that bullet spread apart and maybe hit 2286 01:58:47,160 --> 01:58:50,120 Speaker 1: like a little membrane and then you know how and 2287 01:58:50,240 --> 01:58:53,400 Speaker 1: some animals you'll have like um, all that moisture in 2288 01:58:53,440 --> 01:58:57,000 Speaker 1: the fascia in between like muscle layers. So that's also 2289 01:58:57,040 --> 01:58:58,960 Speaker 1: an issue because that stuff starts to seep out as 2290 01:58:59,000 --> 01:59:01,440 Speaker 1: you age. Got you so as longways just a good condition, 2291 01:59:01,520 --> 01:59:05,280 Speaker 1: then you're you're good. So talk about what it looks 2292 01:59:05,360 --> 01:59:07,320 Speaker 1: like after you've had it. If you've pun something for 2293 01:59:07,360 --> 01:59:08,720 Speaker 1: a year, it has a lot of mold on it, 2294 01:59:09,000 --> 01:59:13,480 Speaker 1: that's like salami. It's got that white pisia on the outside. Um, 2295 01:59:13,520 --> 01:59:15,200 Speaker 1: So that how do you know a safe mold from 2296 01:59:15,240 --> 01:59:18,680 Speaker 1: a shitty mold? Usually shitty mold is that safe mold 2297 01:59:18,800 --> 01:59:22,320 Speaker 1: is that really fine textured, smooth, salami looking mold that's white, 2298 01:59:22,720 --> 01:59:27,240 Speaker 1: uh and and kind of silky. A bad mold is green, black, 2299 01:59:27,680 --> 01:59:30,200 Speaker 1: big hairs, big spores of hair that are growing off 2300 01:59:30,240 --> 01:59:33,240 Speaker 1: the moisture of the wet areas. I definitely don't want 2301 01:59:33,240 --> 01:59:34,400 Speaker 1: to eat that. I don't I don't know what it is, 2302 01:59:34,480 --> 01:59:35,760 Speaker 1: but you definitely don't want to eat that. And what 2303 01:59:35,840 --> 01:59:38,720 Speaker 1: do you when you age? Let's just let's just focus 2304 01:59:38,800 --> 01:59:42,120 Speaker 1: on venison for a minute, or antler, antler and horned game? 2305 01:59:42,680 --> 01:59:44,520 Speaker 1: What are you after by a like? What is what 2306 01:59:44,560 --> 01:59:47,000 Speaker 1: are you trying to achieve by aging it? Well, the 2307 01:59:47,040 --> 01:59:49,320 Speaker 1: whole the whole point of it is that you basically 2308 01:59:49,600 --> 01:59:51,480 Speaker 1: you know, everything has a sweet spot, like we're talking 2309 01:59:51,480 --> 01:59:54,880 Speaker 1: about earlier, you know, and so like the fish being 2310 01:59:55,080 --> 01:59:58,160 Speaker 1: dead for two minutes or two minutes or being dead 2311 01:59:58,240 --> 02:00:01,600 Speaker 1: for one year exactly, it's and so there's there's Lego 2312 02:00:01,640 --> 02:00:04,160 Speaker 1: was saying, there's there's typically two sweet spots. There's right 2313 02:00:04,240 --> 02:00:06,640 Speaker 1: when you get it, and there's further on down the road. 2314 02:00:06,680 --> 02:00:09,280 Speaker 1: So you got to decide for every product which you 2315 02:00:09,320 --> 02:00:12,000 Speaker 1: know further down the road, which which point is best 2316 02:00:12,040 --> 02:00:15,760 Speaker 1: for each product? So, um, you know, as the animal 2317 02:00:15,840 --> 02:00:18,600 Speaker 1: sits in ages, basically the enzymes start to break down 2318 02:00:18,680 --> 02:00:22,560 Speaker 1: this animal, right, um, and they you know, the flavor 2319 02:00:22,720 --> 02:00:27,640 Speaker 1: becomes deeper, right, not game either or what we typically 2320 02:00:27,720 --> 02:00:30,800 Speaker 1: think of as as you know, kind of a nasty flavor, 2321 02:00:30,920 --> 02:00:33,840 Speaker 1: but it just deepens, it also becomes more tender, and 2322 02:00:33,960 --> 02:00:35,520 Speaker 1: so you know, at that point you can you can 2323 02:00:35,600 --> 02:00:37,240 Speaker 1: cut off you know, if you let something age for 2324 02:00:37,320 --> 02:00:41,480 Speaker 1: really like that olt dad leg right, I can cut 2325 02:00:41,520 --> 02:00:43,480 Speaker 1: off a stake of that out dead leg grill it 2326 02:00:43,720 --> 02:00:45,520 Speaker 1: serve it rare and you can bite right through it. 2327 02:00:46,880 --> 02:00:49,600 Speaker 1: We had one time, just perfect conditions where we had 2328 02:00:49,680 --> 02:00:55,240 Speaker 1: a calf elk. The the was hanging in a garage 2329 02:00:55,560 --> 02:00:58,720 Speaker 1: and at night to be down in the upper twenties, 2330 02:00:59,240 --> 02:01:00,800 Speaker 1: you know, in the day time and be up into 2331 02:01:00,800 --> 02:01:04,880 Speaker 1: the forties. But we ate the whole thing without ever 2332 02:01:04,960 --> 02:01:07,080 Speaker 1: freezing any of it. And I remember towards the end 2333 02:01:07,920 --> 02:01:10,280 Speaker 1: you could put you could put a finger into it. 2334 02:01:10,920 --> 02:01:13,760 Speaker 1: You could jab your finger into it. Once you're really delicious, 2335 02:01:13,840 --> 02:01:15,880 Speaker 1: once you cut the rihind away. And my old man 2336 02:01:16,000 --> 02:01:18,480 Speaker 1: used to tell stories of hanging deer until they had 2337 02:01:18,480 --> 02:01:21,920 Speaker 1: an inch of mold on them and cutting the mold 2338 02:01:21,920 --> 02:01:24,920 Speaker 1: away and then cutting that rind away and having just 2339 02:01:25,040 --> 02:01:27,960 Speaker 1: like perfect dear meat under there. But if a dude's 2340 02:01:28,000 --> 02:01:30,920 Speaker 1: doing it, okay, explain this, then what are you not 2341 02:01:31,080 --> 02:01:33,480 Speaker 1: wanting to not happen? Like? What are the things when 2342 02:01:33,520 --> 02:01:36,440 Speaker 1: you look and be like, oh, I need to figure 2343 02:01:36,480 --> 02:01:40,040 Speaker 1: something out because this is going south. It's it's all 2344 02:01:40,120 --> 02:01:44,640 Speaker 1: about moisture control. Moisture control, air circulation is long. It 2345 02:01:44,760 --> 02:01:47,040 Speaker 1: just look if you look at it and it's a 2346 02:01:47,200 --> 02:01:51,040 Speaker 1: it's like a soppy mess. I wouldn't need it. I 2347 02:01:51,080 --> 02:01:53,600 Speaker 1: wouldn't recommend it. What about what about older There should 2348 02:01:53,600 --> 02:01:56,400 Speaker 1: never be a foul order. No, there's never a foul order, right, 2349 02:01:56,440 --> 02:01:58,520 Speaker 1: so you should you should never have any kind of 2350 02:01:58,720 --> 02:02:01,640 Speaker 1: like nothing. You should be uh, you know, after the 2351 02:02:01,680 --> 02:02:03,600 Speaker 1: first few days, it's gonna dry and it's gonna drip 2352 02:02:03,640 --> 02:02:06,120 Speaker 1: Any blood will drain off, any moisture will basically drip off, 2353 02:02:06,320 --> 02:02:08,720 Speaker 1: and you're in you're diligent about and you just wipe 2354 02:02:08,760 --> 02:02:11,320 Speaker 1: it down every day. You keep a fan on it. 2355 02:02:11,400 --> 02:02:12,800 Speaker 1: Basically the easiest way to do it is just to 2356 02:02:12,880 --> 02:02:14,880 Speaker 1: keep a fan directly on the meat or you know, 2357 02:02:14,920 --> 02:02:16,280 Speaker 1: if you have a fridge, just put a little fan 2358 02:02:16,360 --> 02:02:18,240 Speaker 1: inside there, which isn't always the easiest thing to do, 2359 02:02:18,320 --> 02:02:20,720 Speaker 1: but you just cut a little hole and sticking aside um. 2360 02:02:21,240 --> 02:02:24,280 Speaker 1: But uh, that's it. That's really it. As as long 2361 02:02:24,360 --> 02:02:26,240 Speaker 1: as it doesn't smell bad and it doesn't look like 2362 02:02:26,320 --> 02:02:29,520 Speaker 1: it's completely coated and moisture, there's no like excess moisture 2363 02:02:29,560 --> 02:02:33,160 Speaker 1: inside the joints around the bones. You're fine. And another 2364 02:02:33,240 --> 02:02:38,120 Speaker 1: thing you talked about was you were dealing with lamb 2365 02:02:39,760 --> 02:02:46,040 Speaker 1: for your restaurant and you add taking kidney fat and 2366 02:02:46,240 --> 02:02:49,680 Speaker 1: kind of covered the that that ball joint area and 2367 02:02:50,680 --> 02:02:53,120 Speaker 1: with kidney fat so that it dried on there and 2368 02:02:53,240 --> 02:02:55,760 Speaker 1: form like a barrier. What are you doing when you 2369 02:02:55,840 --> 02:02:59,000 Speaker 1: do that? Well, So in that instance, we're basically preventing 2370 02:02:59,080 --> 02:03:01,720 Speaker 1: too much dry rying out too much meat loss. Right, 2371 02:03:02,760 --> 02:03:05,840 Speaker 1: So you know, the the the the outside of the 2372 02:03:05,960 --> 02:03:10,760 Speaker 1: meat ages really well, but where the meats cut ages 2373 02:03:11,040 --> 02:03:14,720 Speaker 1: not as well. So because you've introduced because in the 2374 02:03:14,800 --> 02:03:18,360 Speaker 1: butchering process, you've probably introduced some bacteria onto that. You 2375 02:03:18,480 --> 02:03:21,480 Speaker 1: probably introduced some bacteria onto that cut. Mostly I don't, 2376 02:03:21,480 --> 02:03:24,160 Speaker 1: I have no idea, but most of I mean, like 2377 02:03:24,240 --> 02:03:26,520 Speaker 1: definitely feels different. Like when you skin an animal, it's 2378 02:03:26,560 --> 02:03:30,000 Speaker 1: got that the fell or the fascion on the outside, 2379 02:03:30,160 --> 02:03:33,360 Speaker 1: and where you've cut, it's just different. Yeah, yeah, and 2380 02:03:33,440 --> 02:03:36,760 Speaker 1: I'm not sure of of why, but but um at 2381 02:03:36,840 --> 02:03:40,040 Speaker 1: least scientifically, but but you know, it just doesn't age 2382 02:03:40,080 --> 02:03:42,000 Speaker 1: the same, right, So you gotta you gotta protect it 2383 02:03:42,040 --> 02:03:43,640 Speaker 1: in some way or the other. And easiest thing to 2384 02:03:43,640 --> 02:03:45,000 Speaker 1: do is just to rub a little salt, you know, 2385 02:03:45,040 --> 02:03:46,960 Speaker 1: on there. You rub a little bit of salt and 2386 02:03:47,000 --> 02:03:49,440 Speaker 1: then let it hang. Then you're you're almost guaranteed that 2387 02:03:49,440 --> 02:03:51,000 Speaker 1: you're gonna be good as long as you drive down. 2388 02:03:51,480 --> 02:03:53,760 Speaker 1: So if a guy was gonna rig up let's say, 2389 02:03:53,800 --> 02:03:55,640 Speaker 1: let's say you were like, you're like the fridgerator. I 2390 02:03:55,680 --> 02:04:00,440 Speaker 1: don't have room in my fridge, um whatever, right, you know, 2391 02:04:00,600 --> 02:04:01,920 Speaker 1: you know you don't have room to hang up a 2392 02:04:01,920 --> 02:04:04,280 Speaker 1: whole damn deer's leg in your fridge. If you're going 2393 02:04:04,320 --> 02:04:08,320 Speaker 1: to rig up a space or a room to to 2394 02:04:08,440 --> 02:04:12,080 Speaker 1: do some long term aging, lay out kind of the 2395 02:04:12,120 --> 02:04:15,560 Speaker 1: parameters of what you're after. Well, I would get a 2396 02:04:15,640 --> 02:04:17,560 Speaker 1: fridge and throw it in, or you can you know 2397 02:04:17,640 --> 02:04:19,200 Speaker 1: you can do you can go to I mean let's 2398 02:04:19,240 --> 02:04:23,520 Speaker 1: just say that, um, you know, resources aren't an issue. 2399 02:04:23,600 --> 02:04:27,000 Speaker 1: Then you know you go get a commercial uh like 2400 02:04:27,120 --> 02:04:28,840 Speaker 1: a like like one of these things he's reach in. 2401 02:04:28,920 --> 02:04:31,200 Speaker 1: It's like a like a Stanley steel reach in refrigerator's 2402 02:04:31,200 --> 02:04:33,680 Speaker 1: got a lot of room around or just like I 2403 02:04:33,720 --> 02:04:35,240 Speaker 1: got a little room in the inside so you can 2404 02:04:35,320 --> 02:04:40,200 Speaker 1: get good air circulation around that meat. Then um, you 2405 02:04:40,280 --> 02:04:42,440 Speaker 1: know I would put a fan in there. Those typically 2406 02:04:42,480 --> 02:04:45,520 Speaker 1: already have a fan, you know, but I'm fine doing that. Yeah, 2407 02:04:45,520 --> 02:04:46,600 Speaker 1: you don't need to get it. You don't need to 2408 02:04:46,600 --> 02:04:49,000 Speaker 1: get into like d I Y, like crazy ship that's 2409 02:04:49,000 --> 02:04:51,920 Speaker 1: gonna cost five bucks, like perfect World. Yeah, so yeah, 2410 02:04:51,960 --> 02:04:54,080 Speaker 1: you get you got a refrigerator box with a really 2411 02:04:54,160 --> 02:04:57,040 Speaker 1: high air circulation, and you throw a hook in there, 2412 02:04:57,040 --> 02:05:01,200 Speaker 1: and you put your meat inside and just and at 2413 02:05:01,240 --> 02:05:03,200 Speaker 1: a point you get to where you're not doing any 2414 02:05:03,240 --> 02:05:06,600 Speaker 1: maintenance on it. Right, so after you know that typically 2415 02:05:06,720 --> 02:05:10,600 Speaker 1: like after the first week or so, depending on the size, 2416 02:05:10,640 --> 02:05:12,120 Speaker 1: Like if you've got a whole elk leg in their 2417 02:05:12,200 --> 02:05:14,960 Speaker 1: real elk lay um, then that's gonna take a little 2418 02:05:14,960 --> 02:05:17,440 Speaker 1: longer to try out. Right, you gotta watch it carefully 2419 02:05:17,520 --> 02:05:19,200 Speaker 1: from long. You gotta tend to it. You gotta make 2420 02:05:19,200 --> 02:05:20,920 Speaker 1: sure nothing you know, it's not touching the side of 2421 02:05:20,920 --> 02:05:24,280 Speaker 1: the refrigerator so the moisture doesn't accumulate, or not touching 2422 02:05:24,320 --> 02:05:27,120 Speaker 1: other meat or or uh you know, it's got free 2423 02:05:27,160 --> 02:05:29,000 Speaker 1: air circulation all the way around. But that's really the 2424 02:05:29,040 --> 02:05:30,520 Speaker 1: only thing you need to worry about. And then the 2425 02:05:30,600 --> 02:05:32,760 Speaker 1: temperature you don't want to get you want to keep 2426 02:05:32,800 --> 02:05:36,400 Speaker 1: around probably perfect not much warmer than forty five degrees 2427 02:05:36,480 --> 02:05:38,120 Speaker 1: or so or yeah, I mean I would keep it 2428 02:05:38,160 --> 02:05:41,000 Speaker 1: at thirty six, keep it at thirty six, and then 2429 02:05:41,000 --> 02:05:43,280 Speaker 1: you're you're, you're, you know, all those things just helped 2430 02:05:43,320 --> 02:05:45,600 Speaker 1: to kind of mitigate any issues that you'll have and 2431 02:05:46,080 --> 02:05:48,240 Speaker 1: you wind up with a delicious, you know, age piece 2432 02:05:48,280 --> 02:05:49,920 Speaker 1: of meat. You know. The other thing that it does too, 2433 02:05:50,040 --> 02:05:53,360 Speaker 1: is it also it also uh you know, like I 2434 02:05:53,480 --> 02:05:57,120 Speaker 1: think a lot of people talk about gaminess, but really 2435 02:05:57,200 --> 02:06:00,280 Speaker 1: that's the beauty has no definition. Yeah it but that's 2436 02:06:00,280 --> 02:06:02,120 Speaker 1: the you know, it doesn't it's all subjective, but that's 2437 02:06:02,120 --> 02:06:04,520 Speaker 1: the beauty of wild meat to me. Is that gaminess, right, 2438 02:06:04,640 --> 02:06:07,800 Speaker 1: or rather the taste of wild meat. But you know, 2439 02:06:07,880 --> 02:06:10,440 Speaker 1: aging it for a long period of time actually decreases 2440 02:06:10,600 --> 02:06:14,240 Speaker 1: that aroma of gaminess that it makes it more savoring. Right, 2441 02:06:14,280 --> 02:06:16,520 Speaker 1: It's like a it's like a palatable savor nous that 2442 02:06:16,600 --> 02:06:18,520 Speaker 1: you get once it's once it's aged all the way. 2443 02:06:19,440 --> 02:06:22,560 Speaker 1: And when you're doing that, the end would be the 2444 02:06:22,720 --> 02:06:26,320 Speaker 1: end would be that the dryness on the outside marches 2445 02:06:26,400 --> 02:06:29,280 Speaker 1: in from each side and you'd eventually wind up like 2446 02:06:30,200 --> 02:06:34,600 Speaker 1: in this perfect situation, this perfect aging situation, like when 2447 02:06:34,640 --> 02:06:37,640 Speaker 1: you went too far would be that the part that 2448 02:06:37,680 --> 02:06:41,080 Speaker 1: you needed to trim away to get to the good stuff. Uh, 2449 02:06:41,360 --> 02:06:44,080 Speaker 1: that part grew and aid away what you were trying 2450 02:06:44,120 --> 02:06:46,040 Speaker 1: to say, what you were trying to hang onto in 2451 02:06:46,040 --> 02:06:48,480 Speaker 1: the middle. Do you just have like a piece it 2452 02:06:48,600 --> 02:06:51,320 Speaker 1: was like a solid rind. Yeah, I mean you got 2453 02:06:51,400 --> 02:06:54,240 Speaker 1: you you'll you'll trim off roughly maybe half an inch 2454 02:06:54,360 --> 02:06:57,320 Speaker 1: all the way around, basically skin rind around that. But 2455 02:06:57,400 --> 02:06:59,640 Speaker 1: that mark, but that slowly goes inward, right, I mean 2456 02:06:59,720 --> 02:07:01,800 Speaker 1: over time or does that? Does that? Does that? It 2457 02:07:01,880 --> 02:07:04,000 Speaker 1: does over time the head of time and then you 2458 02:07:04,080 --> 02:07:06,600 Speaker 1: know so that that's uh that barbary sheep, that al 2459 02:07:06,680 --> 02:07:09,160 Speaker 1: dad that have up there. You know you can you know, 2460 02:07:09,320 --> 02:07:12,040 Speaker 1: you have an inch that's wasted around you know, Ryan 2461 02:07:12,160 --> 02:07:14,720 Speaker 1: all the way around it's wasted, but on the inside 2462 02:07:14,880 --> 02:07:16,840 Speaker 1: it's still you know, it's over a year, so it's 2463 02:07:16,920 --> 02:07:19,360 Speaker 1: dried all the way. But you can cut off a 2464 02:07:19,440 --> 02:07:21,760 Speaker 1: slab of that like for shutto and eat it like that. No, 2465 02:07:21,880 --> 02:07:26,640 Speaker 1: ship man, man, that's like I gotta start getting more 2466 02:07:26,680 --> 02:07:29,360 Speaker 1: into that ship. Like I've done some I've done some 2467 02:07:29,560 --> 02:07:32,600 Speaker 1: of that stuff. Only like what because conditions were right? Yeah, 2468 02:07:32,680 --> 02:07:34,080 Speaker 1: well I'll say I'll send you you know what you 2469 02:07:34,120 --> 02:07:35,400 Speaker 1: do is we can. I can send you a spect 2470 02:07:35,480 --> 02:07:38,400 Speaker 1: later on, like the perfect the perfect environmental conditions for 2471 02:07:38,440 --> 02:07:41,600 Speaker 1: all that. Yeah, we'll put that in our shower notes. Man. Yeah, 2472 02:07:42,320 --> 02:07:44,600 Speaker 1: all right, do you got Yanna Yanni like a final 2473 02:07:44,760 --> 02:07:47,320 Speaker 1: thing you want to ask about? Oh? I do, man, 2474 02:07:47,440 --> 02:07:50,160 Speaker 1: But I think we're at a time really well, yeah, 2475 02:07:50,200 --> 02:07:53,960 Speaker 1: we're close. Yeah, my colu, you are throwing away if 2476 02:07:54,000 --> 02:07:56,480 Speaker 1: you hunting fish and handle your own stuff, you're throwing 2477 02:07:56,480 --> 02:07:58,400 Speaker 1: away a lot of good stuff. You don't it's not 2478 02:07:58,480 --> 02:08:01,520 Speaker 1: even that you're a dick, just you just don't know. 2479 02:08:02,400 --> 02:08:03,920 Speaker 1: You could be a dick too. But it's like you 2480 02:08:04,000 --> 02:08:05,880 Speaker 1: don't really good stuff because you just don't know how 2481 02:08:05,960 --> 02:08:08,720 Speaker 1: good it is. Yeah, someone's got to show you. You 2482 02:08:08,840 --> 02:08:10,480 Speaker 1: gotta talk to people who know more than you know. 2483 02:08:11,600 --> 02:08:14,240 Speaker 1: There's there's there's not enough information about it. Really. I 2484 02:08:14,320 --> 02:08:16,080 Speaker 1: think that, you know, we gotta look at our practices 2485 02:08:16,120 --> 02:08:20,280 Speaker 1: and reassess. But you know, you need you know, it's 2486 02:08:20,320 --> 02:08:24,640 Speaker 1: not like it's not that easy to use, you know, 2487 02:08:24,720 --> 02:08:26,440 Speaker 1: eel skin if you've never seen it done before, right, 2488 02:08:26,480 --> 02:08:30,400 Speaker 1: So we've got to have the information. It wouldn't Yeah, yeah, 2489 02:08:30,520 --> 02:08:32,680 Speaker 1: you don't know that you're you don't know that you're 2490 02:08:32,720 --> 02:08:36,680 Speaker 1: not being smart until someone demonstrates it to you. All Right, 2491 02:08:37,200 --> 02:08:38,880 Speaker 1: you got any final things you want to add that 2492 02:08:39,480 --> 02:08:41,120 Speaker 1: That was the one dude. It's like we should do 2493 02:08:41,240 --> 02:08:43,200 Speaker 1: this like every little once in a while and just 2494 02:08:43,320 --> 02:08:46,320 Speaker 1: keep talking about it because yeah, I got it. Well 2495 02:08:46,360 --> 02:08:48,480 Speaker 1: it's never ending, really, right, it's never ending if you 2496 02:08:48,560 --> 02:08:50,920 Speaker 1: really start to look at every animal. Right, there's so 2497 02:08:51,040 --> 02:08:53,760 Speaker 1: many and everyone's a little different. And we haven't even 2498 02:08:53,760 --> 02:08:57,760 Speaker 1: gotten into how to slower grilled pineapple with clarified butter. Well, 2499 02:08:58,040 --> 02:09:00,920 Speaker 1: that's our butter. It's not even clarified butter. It's butter 2500 02:09:00,960 --> 02:09:04,400 Speaker 1: and rum our, butter and rum, butter and rum. Yeah, alright, 2501 02:09:04,680 --> 02:09:07,960 Speaker 1: next time. Next time it's all about pineapples. Alright, Uh, 2502 02:09:08,360 --> 02:09:10,560 Speaker 1: thanks again. I really appreciate it. Yeah, I appreciate you 2503 02:09:10,560 --> 02:09:13,840 Speaker 1: guys coming all right, man, don't forget the Meat Eator 2504 02:09:13,920 --> 02:09:19,280 Speaker 1: Live event, Ellen Theater, Bosa, Montana, August six pm. Still 2505 02:09:19,320 --> 02:09:21,160 Speaker 1: got a couple of tickets. Get him now,