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Speaker 1: Hello everybody, and welcome back to American Gravy. Look this

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Speaker 1: is where food meets fun, family, freedom, Lauren Andrew, you

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Speaker 1: got it, and flavor meets the absurd. So I'm chef

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Speaker 1: Andrew Gruhl and I'm Lauren Gruel, and today we're going

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Speaker 1: to be diving into some of the funniest, strangest, most

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Speaker 1: mouthwatering food stories, a little bit of politics, everything that's

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Speaker 1: making the rounds this week, because, let's face it, food

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Speaker 1: news has officially gone off the rails. We've got people

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Speaker 1: deep frying ice cream machines. We got the world's most

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Speaker 1: expensive grilled cheese. Heck, we've even got a chef who

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Speaker 1: accidentally created a viral trend I think I saw with

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Speaker 1: pickle cupcakes.

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Speaker 2: Ooh, that sounds horrible.

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Speaker 1: Have you ever noticed that food stories are getting weirder

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Speaker 1: and weirder.

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Speaker 3: They are getting weirder and weirder, and I think people

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Speaker 3: are just trying to be over the top. They are

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Speaker 3: trying to create that viral moment, and so they're just

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Speaker 3: doing the most ridiculous things.

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Speaker 1: And that's going to be a theme in a lot

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Speaker 1: of our stories, is the way in which people keep

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Speaker 1: trying to push the limits I mean ten years ago,

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Speaker 1: the craziest thing we had was like the double double

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Speaker 1: it in and out and now somebody's serving sushi in

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Speaker 1: a shoe.

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Speaker 2: Oh, it was like the deep fried oreo at the Fair.

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Speaker 2: Like that was the craziest thing.

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Speaker 1: I never liked that. That's discussion.

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Speaker 2: Well, you don't like oreos.

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Speaker 1: I don't like fair food.

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Speaker 2: You don't not even like the turkey leg.

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Speaker 1: The reason I don't like fair food is because at

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Speaker 1: fair Food, I know what the food prep situation is.

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Speaker 1: Like they're prepping off site in like an RV or

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Speaker 1: a food trailer in the back. It's hard enough to

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Speaker 1: set the fare up. These people are on the go,

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Speaker 1: on the run. They're going and picking up their food

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Speaker 1: at like restaurant depot, who knows how long it's sitting out,

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Speaker 1: And then they prepare the food in these little cubicles.

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Speaker 1: They almost look like jail cells, and nobody's actually checking

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Speaker 1: the sanitation.

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Speaker 2: Let's not ruin it for the people.

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Speaker 1: But that's why they deep fry everything. Oh, to kill anything,

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Speaker 1: I mean theoretically, right, just do you worried about bacteria?

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Speaker 2: You just kill it off, just fry it off.

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Speaker 1: Well, today we got a few that are gonna make

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Speaker 1: you laugh, gag, who knows what else in between, probably

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Speaker 1: questioned humanity all before lunch.

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Speaker 2: Oh boy, yeah, depending.

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Speaker 1: On what time you're listening to this. So one of

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Speaker 1: the stories that's been in the news the past, you know,

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Speaker 1: week plus what have you has been And it's funny

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Speaker 1: because I went on X and then Facebook and it's

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Speaker 1: just Katie Porter, Katie Porter, Katie Porter, Katie Porter.

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Speaker 2: Everything anyone is talking about is Katie Porter.

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Speaker 1: Which stems from this viral clip where she basically was

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Speaker 1: incredibly rude to a reporter that was doing nothing more

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Speaker 1: than trying to ask questions.

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Speaker 3: She was, yes, they were follow up questions. She took

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Speaker 3: it very personally, which was very odd. I mean, come on,

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Speaker 3: they weren't even hard hitting questions.

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Speaker 1: They weren't hard hitting questions. And I bring this up

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Speaker 1: because Lauren and I always make the joke that if

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Speaker 1: you want to judge a person's character, you can see

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Speaker 1: the way that they treat people in restaurants.

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Speaker 2: Yes, we always say this.

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Speaker 3: If so, we'll go out to dinner sometimes with some

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Speaker 3: friends and you know, they'll treat the wait staff kind

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Speaker 3: of mean ex friends, ex friends exactly, And I'm like,

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Speaker 3: and that just shows who they are deep down because

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Speaker 3: they treat like the help yeah, you.

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Speaker 1: Know, exactly like crap. And what I found is what's

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Speaker 1: so funny is that the people in politics who are

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Speaker 1: always building a platform that's so pro worker, pro worker,

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Speaker 1: pro worker, had never run a business and dealt with

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Speaker 1: team members. And when they do, they're typically in their

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Speaker 1: political campaigns because their career politicians usually they some people

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Speaker 1: like Porter work through education into politics. And then the

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Speaker 1: way in which you can see how they deal with

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Speaker 1: and truly think about workers, or in her case, she

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Speaker 1: thinks of herself as elite and in the pleabs underneath

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Speaker 1: her is the way in which they treat their team

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Speaker 1: members or other people's team members. So the first video

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Speaker 1: that went viral was the way in which she was

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Speaker 1: communicating and treating the reporter, who, frankly, if you go

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Speaker 1: back and look at that reporter's history, it was very

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Speaker 1: friendly to her general party.

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Speaker 3: Just in that interview clip, you can see how nice

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Speaker 3: she was. She was kind of taken aback, like wait,

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Speaker 3: what is happening.

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Speaker 1: Because it's a friendly right, Like that's the thing is

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Speaker 1: that are you interviewing with a friendly or are you not?

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Speaker 1: Why did you give me that look, I got nervous

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Speaker 1: there for a second. Larren does things with her eyes.

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Speaker 1: We're not on video right now, but it makes me

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Speaker 1: wonder whether either my pants are falling off or my fly.

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Speaker 2: Is open, or both sometimes both.

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Speaker 1: But don't worry, I've got pants on. So Katie Porter

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Speaker 1: trashes this person. Then another video goes viral where she's

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Speaker 1: in her kitchen and she's doing some sort of a

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Speaker 1: pre rehearsed interview and the team member staff member, I

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Speaker 1: think it was like.

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Speaker 3: Her hurt or assistant or something, and she told her

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Speaker 3: to get out of my effing shot.

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Speaker 1: Yeah. She walked into the scene in the background, and

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Speaker 1: this girl, stoically and with zero emotion, just takes the berating,

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Speaker 1: takes the beat down, and then corrects Katie Porter and says, well,

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Speaker 1: the reason I was in the shot just so you

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Speaker 1: know those numbers are wrong about electric vehicles, et cetera.

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Speaker 1: And then she's like, well, you still came in my

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Speaker 1: shot two or three times.

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Speaker 3: Yeah, I mean she's trying to justify her bad behavior.

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Speaker 1: She was trying to justify it. But the thing is

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Speaker 1: is that it was the most disgusting example of how

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Speaker 1: you treat someone who's ultimately working for you. And I

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Speaker 1: think that that's just a bigger conversation about the way

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Speaker 1: in which we treat our service workers. And I think

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Speaker 1: that it's important to mention too that Katie Porter is

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Speaker 1: somebody who has pushed hard and pushed against businesses, small,

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Speaker 1: medium and big business as being the bad guys, the

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Speaker 1: villains we saw it, especially during the pandemic, and that

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Speaker 1: we need to pay our workers more and we need

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Speaker 1: to treat our workers better. And she's championed all these

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Speaker 1: labor bills. She's obviously, you know, kind of working hand

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Speaker 1: in glove with the AFL and so many of these

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Speaker 1: different unions, especially through AB twelve twenty eight, the restaurant

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Speaker 1: and hospitality workers unions. But then she treats these people

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Speaker 1: like absolute junk.

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Speaker 3: Yeah, I mean, come on, pop, what is that little phrase,

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Speaker 3: pot calling the kettle black?

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Speaker 1: Yeah, pot calling the kettle black. Which brings us to

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Speaker 1: our next conversation, Peach, which is pans, pots and pans.

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Speaker 1: A lot of people ask me about how I what

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Speaker 1: types of pans I used to.

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Speaker 2: Cook with so many questions about.

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Speaker 1: This, always about the pan ye our knives, and I

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Speaker 1: tell everyone that I like to have there's like if

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Speaker 1: you want to to go buy a set, and I

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Speaker 1: think this is important because that's a question like what

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Speaker 1: type of a set should I buy typically going into

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Speaker 1: the holidays, or I want to buy a gift for somebody.

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Speaker 1: There's really only four pots and pans that you need,

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Speaker 1: and you don't buy them as a whole set because

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Speaker 1: when you buy them as a whole set, there's usually

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Speaker 1: one good potter pan in a set, and then you're

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Speaker 1: paying extra money for something you're either not going to

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Speaker 1: use or is just junk. So they can make their

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Speaker 1: money as part of the set. So buy them individually.

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Speaker 1: And here is the breakdown. So first and foremost everyone

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Speaker 1: needs a cast iron pan. Okay, a twelve to sixteen

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Speaker 1: inch cast iron pan. Typical cast iron pan. You can

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Speaker 1: go to most Goodwills or second hand stores and find

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Speaker 1: an old cast iron pan, because the beauty of a

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Speaker 1: cast iron pan is is that even if it's destroyed,

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Speaker 1: all you need to do is reseason it. And we'll

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Speaker 1: talk about that in a second. The second one, which

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Speaker 1: kind of dovetails into the cast iron. If you don't

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Speaker 1: want the cast iron because it's too heavy and bulky,

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Speaker 1: hard to pay up, store, go the carbon steel pan.

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Speaker 1: A carbon steel pan is essentially a lighter cast iron pan.

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Speaker 1: You'll see me cook with those in a lot of

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Speaker 1: our videos that we do on American Gravy on YouTube.

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Speaker 1: Just follow that at Andrew Gruel on YouTube. A little

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Speaker 1: plug there. The carbon steel pan basically has the same

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Speaker 1: properties of the cast iron pan, but it's easier to move,

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Speaker 1: it's got to handle, it's lighter. Now, the reason why

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Speaker 1: you want to use these cast iron pans is because

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Speaker 1: they're so thick and they hold the heat well. The

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Speaker 1: way in which you gauge a pan is based on

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Speaker 1: the thickness of the whatever the pan is made up from. Right,

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Speaker 1: So you've got cast iron, then you've got stainless steel,

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Speaker 1: and you've got aluminum. Now aluminum of the thin pans

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Speaker 1: that you're gonna buy for like five dollars, ten dollars

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Speaker 1: at what's that story? You like to go to Michael's.

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Speaker 1: What's the story? You go to off Beach Boulevard there

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Speaker 1: or off of Ed and Jerry where we get you

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Speaker 1: get chochkeys, good get home goods, chotchkeys. We have a

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Speaker 1: lot of chotchkeys.

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Speaker 3: Okay, I just want to say I'm very impressed how

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Speaker 3: we went from Katie Porters.

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Speaker 2: Talking about the pans. A smooth transition there.

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Speaker 1: I'm a smooth operator. I'm a mulcifying all of the time.

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Speaker 1: Here we just get an artificial a mulsifier like xantham

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Speaker 1: gum or Dijon mustard. Got to keep the food in there,

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Speaker 1: so your pants right back to the pants. And then

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Speaker 1: you've got the so once again, the gauge the thickness

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Speaker 1: of these pans and what the material is. So the

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Speaker 1: cheapest is going to be aluminum. Now you might want

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Speaker 1: to use an aluminum pan if you're boiling water. Right,

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Speaker 1: if I'm boiling water, who cares how thick the pan

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Speaker 1: is and how it holds the heat, because all you're

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Speaker 1: doing is boiling water. As opposed to an aluminum pan

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Speaker 1: where you're gonna seer meat. You get that pan blazing hot,

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Speaker 1: and then you put up a cold piece of meat

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Speaker 1: in there because it's not holding the heat and the

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Speaker 1: illuminum doesn't hold the heat as well as stainless steel.

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Speaker 1: And then up the ladder to the cast iron. Well,

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Speaker 1: then you're going to cool the pan down so quickly

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Speaker 1: it's going to go from a seer to a steam, right,

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Speaker 1: And that's how you don't get that deep browning or

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Speaker 1: it's gonna burn, right, if you're cooking eggs. So the

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Speaker 1: first thing you want is that cast iron or carbon steel.

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Speaker 1: I'll merge those into one. The second one is just

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Speaker 1: a cheap pan to boil or poach things in. Right,

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Speaker 1: that's the one you don't need to spend a lot

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Speaker 1: of money on. The third pan that you want to

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Speaker 1: use is an egg pan. Right, you just want an

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Speaker 1: eight inch egg pan. I like to go thicker on that,

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Speaker 1: all clad. You can have the nonstick surface on there.

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Speaker 1: I know a lot of people don't like the nonstick pan.

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Speaker 1: The key with the nonstick is that once it starts

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Speaker 1: to degrade, throw it away and buy a new one.

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Speaker 3: And what would you say for a fourth Oh my god,

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Speaker 3: I was daydreaming.

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Speaker 1: She was. See, we weren't going to go into this

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Speaker 1: pan talk, but then we did.

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Speaker 3: That's why I said, I can't believe we went from

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Speaker 3: Katie Porter to the pans.

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Speaker 1: Yeah, well she could. She's sautaining her her political career away.

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Speaker 1: Unfortunately she's burning it. Yeah, she's using the aluminum pan.

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Speaker 1: She is the aluminum pans of the political world. And

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Speaker 1: then right, so back to we've got the nonstick pan

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Speaker 1: for eggs. Oh, and then a nice hard stainless steel

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Speaker 1: eight to ten inch pan for sawteing vegetables and doing

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Speaker 1: basic cookery, searing scallops, et cetera, which you can also

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Speaker 1: do in a cast iron. That's it. That's all you need.

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Speaker 2: That is somebody's Christmas shopping list right there.

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Speaker 1: Yeah. Now, if you want to get one thing, one

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Speaker 1: item that captures all of that, it's the Dutch oven.

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Speaker 3: Love a Dutch oven. Yeah, not what you've done to

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Speaker 3: me in our bedroom.

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Speaker 1: Oh my gosh, this just went from uh, this went

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Speaker 1: from a daytime show to after hours.

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Speaker 2: Very okay, listen, Dutch ovens are great.

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Speaker 1: Our kids do that all the time. The old Dutch oven,

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Speaker 1: what does it smell under the sheets? Oh no, we

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Speaker 1: trapped her under the sheets.

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Speaker 3: But Dutch oven is so versatile. Yeah, you can do

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Speaker 3: anything in there.

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Speaker 1: We've had that Dutch o who made the one.

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Speaker 2: We have like the cheapest Dutch of it.

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Speaker 3: It's by Queasin Art that I got at Home Goods

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Speaker 3: Poison Art, and we use it for everything we do.

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Speaker 1: We do, so you can use that's one where you

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Speaker 1: can see her in it. You can brazen it you

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Speaker 1: can poach it. So sorry, let me throw that one

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Speaker 1: in there as the fourth. So we got the cast iron,

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Speaker 1: you got the egg pan, you got the cheap pan

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Speaker 1: just to boil stuff, and you got the Dutch oven.

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Speaker 1: There you go.

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Speaker 2: Some Dutch ovens are super expensive.

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Speaker 1: Yeah, but you don't need the super expensive one. As

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Speaker 1: long as it's thick. It's got that a nice enamel

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Speaker 1: of coding on it.

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Speaker 2: So what is that one?

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Speaker 3: Brand?

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Speaker 2: La crusade, la close. They're like five hundred dollars.

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Speaker 1: That's because it's French. The French always overcharged for things

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Speaker 1: just because they have an accent, and they think that

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Speaker 1: it's the language of romance. Frankly, I think that German

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Speaker 1: is the language of romance.

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Speaker 2: Don't even happen here.

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Speaker 1: We go on Hania and off Son and Dach.

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Speaker 2: He knows a little German, and I said, I don't know.

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Speaker 2: I don't.

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Speaker 1: I said, look out, you have a chicken on your roof.

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Speaker 2: That's all he knows.

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Speaker 1: Yeah, But it applies in so many different areas of life.

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Speaker 1: I mean there's many. It's a it's a metaphor, it's figurative,

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Speaker 1: it could be literal. If you're hanging out in a farm.

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Speaker 2: Yeah, could be.

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Speaker 1: So what are we moving on to next? What's happening

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Speaker 1: in the industry these days? What's a good food story? Politics? Policy?

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Speaker 3: So good news somewhat. Schools in California are phasing out

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Speaker 3: ultra processed foods by twenty thirty five.

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Speaker 2: I mean it's a step in the right direction.

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Speaker 1: Keep going, all right.

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Speaker 3: So California is implementing the Real Food Healthy Kids Act

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Speaker 3: AB twelve sixty four, which banned certain ultra process foods

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Speaker 3: from school meals by twenty thirty five, with the goal

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Speaker 3: of phasing out items with harmful additives, high levels of sugar, salt,

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Speaker 3: or unhealthy fats. The law requires the state to define

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Speaker 3: ultra process foods of concern by twenty twenty eight.

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Speaker 1: There you go, There you go. So the state is

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Speaker 1: going to define what's ultra processed foods. So yeah, this

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Speaker 1: will be interesting, and they're going to do it by

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Speaker 1: twenty twenty eight. Right, keep in mind it's twenty twenty five,

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Speaker 1: towards the end of twenty twenty five, so two plus years.

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Speaker 1: Here's why I have a problem with this Newsome and

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Speaker 1: the administration just decided within one to two weeks that

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Speaker 1: they wanted to completely upend our redistricting process, a process

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Speaker 1: by which the voters voted to have an independent redistricting

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Speaker 1: committee that would set the districts in California, and they

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Speaker 1: would revisit that every decade. Within a month or two,

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Speaker 1: he actually created in a way to flip that upside down,

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Speaker 1: establish a proposition, build out the framework for a special election,

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Speaker 1: which is coming up here in November.

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Speaker 3: By the way, vote no on yeah, vote no on fifty,

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Speaker 3: Vote no on fifty.

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Speaker 1: And then he's spending two hundred and fifty some say

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Speaker 1: over three hundred million dollars to have this election rolled out,

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Speaker 1: so they can get that done within weeks. But when

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Speaker 1: it comes to defining what ultra processed foods are, which

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Speaker 1: we already know what ultra processed foods are, is going

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Speaker 1: to take two plus years, and they're holding themselves to

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Speaker 1: a timeline of twenty thirty five to remove these from

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Speaker 1: the school food system.

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Speaker 2: Yet ten years.

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Speaker 1: This is virtue at its best. There is no appetite

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Speaker 1: to get this done. They're strictly doing it because they

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Speaker 1: want political points.

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Speaker 3: And who knows if this is even gonna happen by

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Speaker 3: twenty thirty five.

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Speaker 1: One of the benefits of having a supermajority, and also

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Speaker 1: on one of the threats of having a supermajority is

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Speaker 1: the speed with which you can pass things through legislatively

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Speaker 1: and get things done. You can get it done in

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Speaker 1: a split second, and when it comes to some of

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Speaker 1: these virtue signaling issues, they're happy to push these through

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Speaker 1: the state legislature and get it done and enacted and

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Speaker 1: implemented immediately. Food and our children, the kids that this

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Speaker 1: would affect haven't even been born yet.

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Speaker 3: Exactly, or the kids that are in school, and yeah, exactly,

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Speaker 3: none of them are going to benefit from this. These

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Speaker 3: they're going to be out of school by twenty thirty

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Speaker 3: five exactly.

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Speaker 1: So you know, I give this a one out of ten.

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Speaker 1: I think that this is strictly them just trying to

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Speaker 1: pat themselves on the back for saying that they're doing something,

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Speaker 1: but they're not.

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Speaker 3: And all the headlines are all you're praising this as well,

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Speaker 3: So that's interesting.

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Speaker 1: Are they praising it? I don't even know.

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Speaker 3: I mean, I've seen like California first, you know, to

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Speaker 3: do this.

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Speaker 2: Blah blah blah, whatever it is.

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Speaker 3: It's like, but it's nobody reads beyond the headlines, so

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Speaker 3: they don't know this is going to take effect ten

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Speaker 3: from ten years from now.

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Speaker 1: If it even happens, My beautiful, lovely light wife hit

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Speaker 1: the nail on the head there. I'm going to repeat it.

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Speaker 1: Nobody reads beyond the headlines. One bit of a recommendation

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Speaker 1: that I would give to anybody, especially parents who are

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Speaker 1: teaching their kids how to digest the news. Read the

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Speaker 1: final paragraph of the story before you read the headline.

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Speaker 1: And the final paragraph of the story never matches the headline.

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Speaker 1: The truth is always buried within the story, and they

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Speaker 1: call that news. Oh yeah, yeah, but you're getting the

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Speaker 1: real news here on American Gravy. So something a little

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Speaker 1: bit more fun lifestyle? What are they rolling out these days, Lauren?

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Speaker 1: When it comes to food.

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Speaker 3: All right, So Pizza Hut debuts a Macha cheese pizza.

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Speaker 3: I mean, I don't personally love Macha.

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Speaker 2: I know you don't.

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Speaker 3: First yeah, that was your eighty six, But I don't

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Speaker 3: love it either. I've tried it, and I just something

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Speaker 3: about it. People say it's so much better for you,

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Speaker 3: the health benefits, blah blah blah, but I can't get

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Speaker 3: past the taste.

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Speaker 2: I don't like it.

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Speaker 3: So I can't even imagine what a macha cheese pizza

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Speaker 3: would taste like.

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Speaker 1: Well, first of all, let's I think probably a lot

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Speaker 1: of people don't know what macha is, and we touched

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Speaker 1: on last week, but I'll just define it specifically. It's

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Speaker 1: a finely ground powder made from specially grown and processed

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Speaker 1: green tea leaves. Okay, so it's tea, Macha's tea.

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Speaker 2: It's green tea.

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Speaker 1: Now, so imagine taking a tea bag and grinding it

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Speaker 1: up into a powder and then dusting it all over

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Speaker 1: your pizza. Those are two flavors that don't go together, no,

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Speaker 1: and never. Traditionally they don't go together, which is what

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Speaker 1: I even find more ironic because in Japanese culture, what

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Speaker 1: do they not eat dairy cheese? Like, you're not gonna

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Speaker 1: find much cheese nowadays. You'll kind of find some fusions

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Speaker 1: of like cheese, but there's not much cheese in Japanese cuisine.

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Speaker 2: Yeah. I don't think macha and cheese wherever supposed to

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Speaker 2: go together.

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Speaker 1: Exactly, So macha and cheese, lamon, tuna, fish, anchovies, nice cream, sundaes.

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Speaker 1: Sometimes ingredients are great on their own, but they're not

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Speaker 1: great together. Just like humans, we're not all meant to

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Speaker 1: be married what. I don't know. I felt like working

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Speaker 1: love into that one. I'm feeling very deep today, religious, spiritual.

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Speaker 3: We have another interesting food take well food, I guess,

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Speaker 3: I don't know, conversation. Arby's launching a viral steak nugget.

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Speaker 1: Yeah, I've seen this one. But is it it's it's it's

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Speaker 1: like these these little bites. It's these little steak bites

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Speaker 1: that you buy and they are going to come in

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Speaker 1: a cup.

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Speaker 3: So is it a nugget or is it just like

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Speaker 3: like Chick fil A like chicken nuggets.

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Speaker 1: I think it's like that. I think it's the grilled

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Speaker 1: chicken nuggets. That's yeah, that's exactly what it's. But it's

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Speaker 1: got this specialty seasoning on there, and it's going to

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Speaker 1: be incredibly salty and rich and full of umami and

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Speaker 1: batter process No, oh no, why would they batter it?

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Speaker 2: I don't know, like to make a nugget, Like, why.

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Speaker 1: Would they batter it? They would beat it up?

399
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Speaker 2: Oh Andrew, what, don't go there?

400
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Speaker 1: Battered?

401
00:17:41,840 --> 00:17:42,280
Speaker 2: Battered?

402
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Speaker 1: Yeah? Oh, battered with like a like a crust or something.

403
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Speaker 1: The well, you know, with Marx Sanchez being in the

404
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Speaker 1: news and then somebody said that he was battered, you know.

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Speaker 1: I saw that. I just had this image of like

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Speaker 1: Mark Sanchez dipped in tempora and fried or his victims.

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Speaker 1: Somebody was battered.

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00:17:57,200 --> 00:18:00,359
Speaker 3: I wonder what happened there. That's another story. That's another

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Speaker 3: story for another time, but interesting.

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Speaker 1: I'm still really confused about it. It hasn't come out. More

411
00:18:05,080 --> 00:18:07,520
Speaker 1: will come out, but that one, Yeah, that one definitely

412
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Speaker 1: threw me for a loop. I think the food angle

413
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Speaker 1: there is that he was hungry and it was the

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Speaker 1: DoorDash driver who he battered, and then.

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Speaker 2: He was an old man.

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Speaker 1: He was an old man, and then he stabbed him.

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Speaker 2: Good I mean, not good for him. It's just a

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Speaker 2: weird story for him.

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Speaker 3: No, I meant, like you, Cancel was protecting himself. I

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Speaker 3: don't know the situation, so none of us do.

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Speaker 1: None of us know the situation. But one of the

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Speaker 1: facts that is apparent is that he was ordering door

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Speaker 1: Dash past midnight. When you ordered door Dash past midnight,

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Speaker 1: unless you're an overnight worker, that's never good.

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Speaker 2: It's never a good sign.

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Speaker 1: It's never a good sign. You know that. One time

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Speaker 1: and I ordered we ordered door Dash past midnight. This

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Speaker 1: was before we had kids, and we were certainly overserved

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Speaker 1: and we somehow ordered seventy three dollars worth of Del Taco.

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Speaker 2: And we found it. We started door the next morning morning.

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Speaker 2: Who ordered this?

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Speaker 1: Yeah, this is somebody pranked us. So we had a

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Speaker 1: breakfast that morning. Nothing like eight hour old, well six

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Speaker 1: hour old Del Taco that's been sitting out that bean

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Speaker 1: rice and cheese. Oh they don't have rice. Why don't

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Speaker 1: they do bean rice and cheese burritos at Del Taco?

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Speaker 2: They do? Oh no they don't.

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Speaker 3: That's a l poyol Loco El Poyo Loko, which they

439
00:19:15,000 --> 00:19:16,560
Speaker 3: closed the one down by us, and they did.

440
00:19:16,720 --> 00:19:18,800
Speaker 1: They replaced it with a Starbucks.

441
00:19:18,200 --> 00:19:20,760
Speaker 3: With another Starbucks. Not like there's one on every corner.

442
00:19:20,840 --> 00:19:22,840
Speaker 1: I know. It's like people just cannot They won't do

443
00:19:22,880 --> 00:19:24,639
Speaker 1: a U turn to reach the Starbucks. They have to

444
00:19:24,640 --> 00:19:26,399
Speaker 1: put a Starbucks on both sides of the street.

445
00:19:26,440 --> 00:19:29,200
Speaker 2: Ex hilarious darned coffee.

446
00:19:29,320 --> 00:19:31,800
Speaker 1: So yeah, the Arby's. I will say this about Arby's.

447
00:19:31,800 --> 00:19:32,919
Speaker 1: When I was in college, I used to go and

448
00:19:32,920 --> 00:19:35,760
Speaker 1: get the Rarby Sandwich all the time. I didn't love it,

449
00:19:36,040 --> 00:19:37,760
Speaker 1: you know. I knew that the meat was like fake

450
00:19:37,840 --> 00:19:39,760
Speaker 1: and it was kind of and the bun was horrible,

451
00:19:39,800 --> 00:19:42,520
Speaker 1: But I actually liked the arby sauce the Horsey sauce too,

452
00:19:42,600 --> 00:19:45,320
Speaker 1: so I indulge in Arby's from time to time. There

453
00:19:45,440 --> 00:19:47,800
Speaker 1: is an old school Arby's right on Edinger and Beach

454
00:19:47,800 --> 00:19:50,800
Speaker 1: Boulevard and Huntington Beach with the original neon sign that's

455
00:19:50,880 --> 00:19:53,919
Speaker 1: really cool. Every single time I drive by, it's empty.

456
00:19:54,320 --> 00:19:57,600
Speaker 3: I don't know one single person who eats at Arby's.

457
00:19:57,640 --> 00:20:00,560
Speaker 3: I'm I'm just wondering how they're still around.

458
00:20:02,760 --> 00:20:06,520
Speaker 1: I don't know. Arby's was bought out by Rourke Capital

459
00:20:06,840 --> 00:20:09,240
Speaker 1: for like a billion dollars or so out. I mean,

460
00:20:09,280 --> 00:20:11,560
Speaker 1: it's obviously a legacy brand that's got a lot of value.

461
00:20:11,600 --> 00:20:13,760
Speaker 1: But wouldn't it just be so cool if arby See

462
00:20:13,760 --> 00:20:15,720
Speaker 1: this is what I say about all the fast food brands.

463
00:20:15,800 --> 00:20:17,800
Speaker 1: People are focusing on what they're eating. This is the

464
00:20:17,840 --> 00:20:20,000
Speaker 1: first time in thirty years where people are actually asking

465
00:20:20,040 --> 00:20:22,240
Speaker 1: where does our food come from? Thus the genesis of

466
00:20:22,280 --> 00:20:24,159
Speaker 1: this podcast, because we think people want to hear more

467
00:20:24,200 --> 00:20:27,040
Speaker 1: about food. Why wouldn't one of these major fast food brands,

468
00:20:27,119 --> 00:20:29,719
Speaker 1: especially one that's got declining sales and is already at

469
00:20:29,760 --> 00:20:32,199
Speaker 1: risk and going into a chapter eleven or having some

470
00:20:32,240 --> 00:20:34,360
Speaker 1: sort of a buyout. Why wouldn't they say, you know what,

471
00:20:34,560 --> 00:20:37,879
Speaker 1: we're gonna do freshly sliced roast beef in house, Like

472
00:20:37,880 --> 00:20:40,080
Speaker 1: we're gonna flip the system upside down, go back to

473
00:20:40,119 --> 00:20:42,920
Speaker 1: what like McDonald's was originally intended for. They were cooking

474
00:20:42,920 --> 00:20:45,560
Speaker 1: the burgers fresh on site right there, very in and

475
00:20:45,600 --> 00:20:49,160
Speaker 1: out style. Yes, and let's Steak and Shake is kind

476
00:20:49,160 --> 00:20:51,280
Speaker 1: of doing that a little bit. They're leaning into the

477
00:20:51,320 --> 00:20:53,720
Speaker 1: tallow thing, but they're still buying pre cut fries that

478
00:20:53,760 --> 00:20:56,040
Speaker 1: are poached in seed oil and then fried in tallow.

479
00:20:56,280 --> 00:20:58,320
Speaker 1: Once again, not going to trash them for that. At

480
00:20:58,400 --> 00:21:00,639
Speaker 1: least they're taking a step in the right direct. But

481
00:21:00,920 --> 00:21:03,520
Speaker 1: why isn't one of these brands who's trying to reincarnate

482
00:21:03,560 --> 00:21:04,840
Speaker 1: themselves doing it? Though?

483
00:21:04,880 --> 00:21:07,520
Speaker 2: Well, maybe that's why they're coming out with the steak nuggets.

484
00:21:07,119 --> 00:21:09,840
Speaker 1: The steak nuggets that are probably like seventy percent steak

485
00:21:09,880 --> 00:21:10,440
Speaker 1: and thirty percent.

486
00:21:10,640 --> 00:21:13,560
Speaker 3: Okay, we we should go buy these, that's what we'll do.

487
00:21:13,800 --> 00:21:15,439
Speaker 3: We'll buy them, not the Machi pizza.

488
00:21:15,440 --> 00:21:17,440
Speaker 2: I can't. I'm not spending my money on buy the Manopza.

489
00:21:17,480 --> 00:21:19,119
Speaker 2: Oh dear. Anyway, we should buy them and see how

490
00:21:19,160 --> 00:21:19,480
Speaker 2: they are.

491
00:21:19,880 --> 00:21:23,359
Speaker 3: What the Fork, What the Fork? Andrew, what is the latest?

492
00:21:23,359 --> 00:21:24,000
Speaker 3: What the Fork?

493
00:21:24,520 --> 00:21:28,480
Speaker 1: WTF Crazy food stories? This one's wild. It is so

494
00:21:29,040 --> 00:21:31,040
Speaker 1: we might even have to touch on this into one

495
00:21:31,119 --> 00:21:34,800
Speaker 1: of the next segments because Guy Fieri's tequila heist, Louren,

496
00:21:34,800 --> 00:21:36,600
Speaker 1: why don't you tell us about this one? This one

497
00:21:36,640 --> 00:21:37,760
Speaker 1: is wild.

498
00:21:37,880 --> 00:21:41,159
Speaker 3: So there was two semi trucks full of Guy Fieri

499
00:21:41,200 --> 00:21:46,000
Speaker 3: and Sammy Hagar's tequila brand and they went missing full trucks.

500
00:21:46,040 --> 00:21:48,360
Speaker 1: Right, So this was your entire production. This took three

501
00:21:48,359 --> 00:21:51,320
Speaker 1: and a half years, it was, right. So the tequila

502
00:21:51,400 --> 00:21:53,040
Speaker 1: they got to go in. They got to buy the farm,

503
00:21:53,240 --> 00:21:54,760
Speaker 1: not to buy the farm, but they got to invest

504
00:21:54,760 --> 00:21:56,399
Speaker 1: in the farm in Mexico. And then they've got to

505
00:21:56,400 --> 00:21:58,399
Speaker 1: make the tequila. And it takes so long. So just

506
00:21:58,480 --> 00:22:00,600
Speaker 1: imagine three and a half years of production and filling

507
00:22:00,680 --> 00:22:02,399
Speaker 1: two semi trucks that they were going to roll this

508
00:22:02,440 --> 00:22:05,840
Speaker 1: product out into the holidays of twenty twenty five. Now

509
00:22:05,880 --> 00:22:09,160
Speaker 1: they go through a logistics company in order to truck

510
00:22:09,200 --> 00:22:11,800
Speaker 1: it across the Mexican border, and what happens.

511
00:22:12,200 --> 00:22:13,760
Speaker 2: So this is interesting.

512
00:22:13,800 --> 00:22:16,760
Speaker 3: So say it was supposed to be delivered on a Friday, right,

513
00:22:17,760 --> 00:22:21,040
Speaker 3: then the trucking company started sending more excuses about why

514
00:22:21,119 --> 00:22:23,199
Speaker 3: it was late, right to.

515
00:22:23,280 --> 00:22:26,480
Speaker 1: The CEO to the Semi and Guy Fieri company.

516
00:22:26,920 --> 00:22:29,560
Speaker 3: So they start sending them pictures of the Semi truck

517
00:22:29,640 --> 00:22:32,240
Speaker 3: broken down on the side of the road. They're tracking

518
00:22:32,240 --> 00:22:34,400
Speaker 3: them on GPS, and it looks like they're on their

519
00:22:34,440 --> 00:22:38,000
Speaker 3: way to I think it was Pennsylvania where their warehouse was,

520
00:22:38,760 --> 00:22:42,160
Speaker 3: and they're still not there. And it's just the weirdest

521
00:22:42,200 --> 00:22:45,959
Speaker 3: story because it involves so many layers and so many people.

522
00:22:46,359 --> 00:22:47,879
Speaker 3: But why would you Also, what are you doing with

523
00:22:47,920 --> 00:22:48,719
Speaker 3: all tequila?

524
00:22:48,720 --> 00:22:51,520
Speaker 1: That's a good questions, But so people understand what happened

525
00:22:51,560 --> 00:22:54,800
Speaker 1: is is that so when you're bringing all these products

526
00:22:54,800 --> 00:22:57,119
Speaker 1: in from another country or from another part of the country,

527
00:22:57,119 --> 00:23:00,960
Speaker 1: you're using these like broker logistics companies, trucking companies, right,

528
00:23:01,000 --> 00:23:03,080
Speaker 1: so then they'll they'll be the hauler, they'll bring it

529
00:23:03,119 --> 00:23:05,359
Speaker 1: across and then they'll drop it either with another distributor.

530
00:23:05,359 --> 00:23:07,560
Speaker 1: But what happens is some of these people subcontract or

531
00:23:07,600 --> 00:23:11,760
Speaker 1: subbroker So you have like layers of trucking companies that

532
00:23:11,960 --> 00:23:16,359
Speaker 1: and brokerage companies that are getting subcontracted, which we've seen,

533
00:23:16,440 --> 00:23:18,360
Speaker 1: like trucking is a very difficult industry.

534
00:23:18,520 --> 00:23:20,560
Speaker 3: I mean, you hear all the horror stories with even

535
00:23:20,680 --> 00:23:22,760
Speaker 3: moving across the country all the you know, these trucks

536
00:23:22,800 --> 00:23:24,800
Speaker 3: just disappear full of your belongings.

537
00:23:24,920 --> 00:23:28,000
Speaker 1: So apparently this is like there's some true crime associated

538
00:23:28,040 --> 00:23:30,440
Speaker 1: with these brokerage companies. So there are these fake companies

539
00:23:30,440 --> 00:23:33,280
Speaker 1: that create fake company names, fake websites, fake.

540
00:23:33,160 --> 00:23:36,639
Speaker 3: Legs, email addresses, phone numbers, and they look legit.

541
00:23:36,880 --> 00:23:40,600
Speaker 1: So then use broker out to them and then they

542
00:23:40,640 --> 00:23:43,520
Speaker 1: basically they abscond with whatever the goods are that are

543
00:23:43,520 --> 00:23:48,040
Speaker 1: in the truck. And even they're even so highly refined

544
00:23:48,040 --> 00:23:51,159
Speaker 1: in their approach that they're creating a fake GPS.

545
00:23:51,359 --> 00:23:54,159
Speaker 3: Yes, so the thieves had manipulated the GPS to make

546
00:23:54,200 --> 00:23:56,360
Speaker 3: it look like the tequila was still on its way

547
00:23:56,400 --> 00:23:57,200
Speaker 3: to Pennsylvania.

548
00:23:57,440 --> 00:24:00,359
Speaker 1: Yeah, so now I guess my question is what are

549
00:24:00,359 --> 00:24:02,359
Speaker 1: they doing with this tequila? Where's it going? Are they

550
00:24:02,359 --> 00:24:04,600
Speaker 1: bringing it back to Mexico and then selling it there?

551
00:24:05,080 --> 00:24:07,240
Speaker 2: I mean, why would they do that? I don't know,

552
00:24:07,240 --> 00:24:08,280
Speaker 2: I mean, I don't know what they're doing.

553
00:24:08,320 --> 00:24:09,880
Speaker 1: That would be the only place in which they could

554
00:24:09,920 --> 00:24:11,600
Speaker 1: sell it, because if they try and sell it anywhere

555
00:24:11,600 --> 00:24:13,199
Speaker 1: in the United States, it's obviously going to have the

556
00:24:13,240 --> 00:24:17,840
Speaker 1: brand on the tequila unless they relabel it and sell

557
00:24:17,880 --> 00:24:19,560
Speaker 1: it as something else. But then there's going to need

558
00:24:19,560 --> 00:24:20,640
Speaker 1: to be some change of customers.

559
00:24:20,640 --> 00:24:23,720
Speaker 2: I think it passed the US Mexico border.

560
00:24:23,400 --> 00:24:26,360
Speaker 1: Initially coming in. I'm sure it'd be easier to get

561
00:24:26,359 --> 00:24:26,679
Speaker 1: back in.

562
00:24:26,760 --> 00:24:29,440
Speaker 3: So then they just turned around, and yeah, that's that's

563
00:24:29,480 --> 00:24:30,000
Speaker 3: your thoughts on.

564
00:24:30,200 --> 00:24:31,919
Speaker 1: My thoughts is they turn around bring it to Mexico

565
00:24:31,960 --> 00:24:34,440
Speaker 1: and sell it there because there's they don't there's less

566
00:24:34,480 --> 00:24:36,400
Speaker 1: requirements on that chain of custody there.

567
00:24:37,240 --> 00:24:39,880
Speaker 3: This is just really really weird. I mean the levels

568
00:24:39,880 --> 00:24:42,399
Speaker 3: in which people go to to steal and.

569
00:24:42,480 --> 00:24:45,680
Speaker 1: But but Guy Fieri and Sammy Hagar, I mean, who

570
00:24:45,720 --> 00:24:48,000
Speaker 1: knows if they have enough insurance to cover this obviously,

571
00:24:48,080 --> 00:24:52,320
Speaker 1: like you know, this by all measures, even though they're

572
00:24:52,359 --> 00:24:55,720
Speaker 1: both very successful, this is still a small business. So

573
00:24:55,800 --> 00:24:57,520
Speaker 1: this is their entire product.

574
00:24:57,200 --> 00:25:00,800
Speaker 3: Line, which is why they're using you know, secondary truck

575
00:25:01,119 --> 00:25:04,120
Speaker 3: exactly because they don't have their you know, they don't

576
00:25:04,119 --> 00:25:07,880
Speaker 3: have their own distribution center, you know, with all their trucks.

577
00:25:08,080 --> 00:25:11,200
Speaker 1: Yeah, so this is a weird one. I think that also,

578
00:25:12,200 --> 00:25:14,560
Speaker 1: I Lauren and I always joke about like there's and

579
00:25:14,760 --> 00:25:17,280
Speaker 1: this maybe should become a new segment on the show,

580
00:25:17,440 --> 00:25:19,480
Speaker 1: or all the restaurant scams and all the food scams

581
00:25:19,600 --> 00:25:21,760
Speaker 1: or business scams in general, because we've seen it all.

582
00:25:22,119 --> 00:25:24,119
Speaker 1: One of the ones that we got hit with, uh

583
00:25:24,480 --> 00:25:26,080
Speaker 1: was the is the utility scam?

584
00:25:26,600 --> 00:25:27,479
Speaker 2: Oh my gosh.

585
00:25:27,520 --> 00:25:30,120
Speaker 3: So we get this phone call and I'll keep this short,

586
00:25:30,160 --> 00:25:32,199
Speaker 3: but we get this phone call from so Cal Gas

587
00:25:32,640 --> 00:25:34,600
Speaker 3: and it has their number, it has you know, the

588
00:25:34,640 --> 00:25:36,840
Speaker 3: caller idea so cal Gas. They're telling us we didn't

589
00:25:36,880 --> 00:25:38,840
Speaker 3: pay a bill. They have a guy down the street

590
00:25:38,880 --> 00:25:40,960
Speaker 3: ready to shut off our gas, but they'll give us,

591
00:25:41,040 --> 00:25:42,919
Speaker 3: you know, an hour to pay the bill. And I'm like,

592
00:25:42,960 --> 00:25:46,440
Speaker 3: this doesn't sound right. We're on auto pay. I don't understand.

593
00:25:46,800 --> 00:25:48,399
Speaker 3: And so I'm like, why are they calling me?

594
00:25:48,480 --> 00:25:49,280
Speaker 2: But it looks.

595
00:25:49,480 --> 00:25:52,159
Speaker 3: Legitimate, it looks real. So I end up calling so

596
00:25:52,280 --> 00:25:55,240
Speaker 3: cal Gas, like I call myself because I'm like, something

597
00:25:55,320 --> 00:25:59,040
Speaker 3: is not right. And long story short, They're like, no,

598
00:25:59,240 --> 00:26:02,400
Speaker 3: your bill is paid, everything's fine. People are doing this now.

599
00:26:02,440 --> 00:26:06,040
Speaker 3: They can somehow manipulate the caller ID to show the

600
00:26:06,080 --> 00:26:10,359
Speaker 3: phone number and ID to show so cal Gas. So

601
00:26:10,480 --> 00:26:12,879
Speaker 3: I'm thinking, if you and I weren't, you know, on

602
00:26:12,960 --> 00:26:15,400
Speaker 3: top of our stuff, you know, we would have fallen

603
00:26:15,480 --> 00:26:17,719
Speaker 3: for it and then paid whoever it was, you know,

604
00:26:17,760 --> 00:26:20,280
Speaker 3: the the three thousand dollars or whatever they were saying

605
00:26:20,280 --> 00:26:21,480
Speaker 3: we owed them.

606
00:26:22,240 --> 00:26:25,160
Speaker 1: That is and so many restaurants have been hit hard

607
00:26:25,240 --> 00:26:27,520
Speaker 1: with that utility scam. That's that's a tough one.

608
00:26:27,560 --> 00:26:29,919
Speaker 3: Well, they call you in the middle of service. You're thinking,

609
00:26:29,920 --> 00:26:31,359
Speaker 3: oh my gosh, what am I going to do. We

610
00:26:31,359 --> 00:26:33,280
Speaker 3: have a dining room full of people like, oh my gosh,

611
00:26:33,320 --> 00:26:35,399
Speaker 3: I need to pay this. The one thing that tipped

612
00:26:35,400 --> 00:26:38,280
Speaker 3: me off was you can pay to this phone number,

613
00:26:38,880 --> 00:26:41,280
Speaker 3: and they go, you can pay through Zell And I said,

614
00:26:41,320 --> 00:26:44,560
Speaker 3: why would I pay you through Zell? That makes no sense.

615
00:26:44,600 --> 00:26:46,960
Speaker 3: Give me the website. Oh no, no, no, this is

616
00:26:46,960 --> 00:26:48,880
Speaker 3: the quickest way to do it. And I'm like, yeah,

617
00:26:48,960 --> 00:26:50,879
Speaker 3: I don't know. I don't know about that.

618
00:26:51,600 --> 00:26:53,520
Speaker 1: Yeah, this is this is a wild one. And we

619
00:26:53,520 --> 00:26:55,040
Speaker 1: could go into some of these stories, and I think

620
00:26:55,040 --> 00:26:57,439
Speaker 1: we should start doing that every couple of weeks. But

621
00:26:57,520 --> 00:26:59,159
Speaker 1: you know, we want to keep this tight here, so

622
00:26:59,240 --> 00:27:01,720
Speaker 1: let's maybe move on to the next one. Let's talk

623
00:27:01,760 --> 00:27:03,560
Speaker 1: about sharpening your skills.

624
00:27:04,240 --> 00:27:06,119
Speaker 2: What do you got, baby, what do you got? No,

625
00:27:06,320 --> 00:27:07,080
Speaker 2: what do you got?

626
00:27:07,280 --> 00:27:09,320
Speaker 1: Oh my god, I got so many Sharpening your skills

627
00:27:09,320 --> 00:27:11,240
Speaker 1: ones on this. So we cook a lot of ground beef,

628
00:27:11,359 --> 00:27:15,240
Speaker 1: and ground beef is relatively inexpensive compared to all the

629
00:27:15,320 --> 00:27:17,280
Speaker 1: rest of the different cuts of meat. Right now, one

630
00:27:17,280 --> 00:27:18,960
Speaker 1: of the things people do with the ground beef is

631
00:27:19,200 --> 00:27:21,639
Speaker 1: that they steam their meat, right because what happens is

632
00:27:21,680 --> 00:27:23,960
Speaker 1: you put the ground beef in a small pan and

633
00:27:24,000 --> 00:27:25,840
Speaker 1: then you keep stirring and string and string, and it

634
00:27:25,840 --> 00:27:27,600
Speaker 1: can never really get hot enough, and then it kind

635
00:27:27,600 --> 00:27:29,560
Speaker 1: of steams, so you've got this watery mess of like

636
00:27:29,640 --> 00:27:32,040
Speaker 1: gray ground beef, and then maybe you mix it into

637
00:27:32,040 --> 00:27:34,840
Speaker 1: a sauce. The key with creating a lot of flavor

638
00:27:34,880 --> 00:27:37,399
Speaker 1: in the ground beef is to actually brown the ground beef.

639
00:27:37,640 --> 00:27:39,320
Speaker 1: And it should be easy to do because if you

640
00:27:39,320 --> 00:27:41,480
Speaker 1: think about it, there's actually a ton of surface area

641
00:27:41,520 --> 00:27:43,880
Speaker 1: in the ground beef. So one suggestion that I'll give

642
00:27:43,920 --> 00:27:46,560
Speaker 1: everybody with their ground beef is that when you put

643
00:27:46,560 --> 00:27:48,800
Speaker 1: it in the pan, spread it out across the pan,

644
00:27:49,280 --> 00:27:52,520
Speaker 1: blast the heat up. You can even throw a little

645
00:27:52,600 --> 00:27:54,960
Speaker 1: doll up of whole butter in there because that'll help

646
00:27:55,960 --> 00:27:58,560
Speaker 1: accelerate the browning processes. The milk solis in the butter

647
00:27:58,600 --> 00:28:02,440
Speaker 1: brown and then don't touch it. Let it be right,

648
00:28:02,600 --> 00:28:05,320
Speaker 1: just let it see it almost as if that layer

649
00:28:05,359 --> 00:28:07,600
Speaker 1: of beef in the pan is a piece of steak

650
00:28:07,640 --> 00:28:11,000
Speaker 1: that's seering. And then stir it after about I don't know,

651
00:28:11,040 --> 00:28:12,320
Speaker 1: you want it to see it for like a good

652
00:28:12,359 --> 00:28:15,160
Speaker 1: four or five minutes. Don't be afraid, don't constantly stir

653
00:28:15,240 --> 00:28:17,400
Speaker 1: your ground beef. Then give it a stir at the end,

654
00:28:17,560 --> 00:28:20,080
Speaker 1: because then the deep flavor that you're gonna get from

655
00:28:20,119 --> 00:28:22,960
Speaker 1: what's called that mallard browning, when the amino acids in

656
00:28:23,000 --> 00:28:26,040
Speaker 1: the protein's actually brown on the exterior, is going to

657
00:28:26,080 --> 00:28:29,240
Speaker 1: be unbelievable. So that's my trick right there, is with

658
00:28:29,280 --> 00:28:31,840
Speaker 1: ground beef. And I also suggest what everybody do is

659
00:28:31,840 --> 00:28:34,040
Speaker 1: is that cook a lot of ground beef in batches,

660
00:28:34,119 --> 00:28:36,080
Speaker 1: leave it in your refrigerator, and then use the ground

661
00:28:36,080 --> 00:28:39,160
Speaker 1: beef to like fold into sauces, fold into salads, fold

662
00:28:39,200 --> 00:28:41,280
Speaker 1: into different dishes. It's a great way to get high

663
00:28:41,320 --> 00:28:44,120
Speaker 1: quality protein without spending a ton of money.

664
00:28:44,760 --> 00:28:47,719
Speaker 2: I love it all right, let's do eighty six it.

665
00:28:47,840 --> 00:28:48,480
Speaker 2: What do you got?

666
00:28:48,960 --> 00:28:50,880
Speaker 1: Well? My eighty six it for this week. Things that

667
00:28:50,920 --> 00:28:55,239
Speaker 1: we think need to go is the is low quality oil, well,

668
00:28:55,280 --> 00:28:57,960
Speaker 1: truffle oil in general, anything truffle and I've talked about

669
00:28:57,960 --> 00:29:01,760
Speaker 1: this at length, but like truffle fry is drizzling truffle

670
00:29:01,760 --> 00:29:04,960
Speaker 1: oil over the food, like everything. Truffle, which you'll find

671
00:29:05,000 --> 00:29:07,880
Speaker 1: now at you know, most casual restaurants, is like the

672
00:29:07,880 --> 00:29:11,520
Speaker 1: truffled fries what have you? All that is is basically

673
00:29:11,880 --> 00:29:16,400
Speaker 1: like it's a truffle perfume that they use by soaking whole,

674
00:29:16,440 --> 00:29:19,520
Speaker 1: real fresh truffles to get that perfume out, and then

675
00:29:19,520 --> 00:29:23,600
Speaker 1: they emulsify it with like a really really low quality oil,

676
00:29:23,680 --> 00:29:26,400
Speaker 1: like a vegetable oil, and then you're drizzling it all

677
00:29:26,440 --> 00:29:28,520
Speaker 1: over everything. If you're gonna eat truffles, you're going to

678
00:29:28,640 --> 00:29:32,080
Speaker 1: enjoy truffles. Get the real thing, or like even the

679
00:29:32,160 --> 00:29:34,440
Speaker 1: canned hole truffles, and then chop it up and mix

680
00:29:34,480 --> 00:29:36,880
Speaker 1: it in yourself. Black truffles hard to find, white truffles

681
00:29:36,920 --> 00:29:39,240
Speaker 1: in that in that manner. I don't like the truffle

682
00:29:39,280 --> 00:29:39,800
Speaker 1: oil trend.

683
00:29:40,080 --> 00:29:40,640
Speaker 2: I don't either.

684
00:29:41,160 --> 00:29:44,240
Speaker 3: It kind of smells and tastes like gasoline, Like what

685
00:29:44,360 --> 00:29:45,320
Speaker 3: I imagine gasol.

686
00:29:45,720 --> 00:29:48,440
Speaker 1: When the last time you smelled gasoline, well smell it

687
00:29:48,480 --> 00:29:50,120
Speaker 1: and not smell it, but well when the last time

688
00:29:50,120 --> 00:29:52,160
Speaker 1: you tasted it. I have never tasted what's what do

689
00:29:52,160 --> 00:29:53,600
Speaker 1: you want to see? Go? What's your eighty six? It?

690
00:29:53,840 --> 00:29:58,200
Speaker 3: I cannot stand ASMR. There's certain things I like, but

691
00:29:58,440 --> 00:29:59,960
Speaker 3: the clicking of the name.

692
00:30:00,280 --> 00:30:02,640
Speaker 1: What's ASMR? It's those For those that don't know.

693
00:30:02,600 --> 00:30:05,200
Speaker 3: It's like the sounds like, you know, somebody's doing their

694
00:30:05,280 --> 00:30:07,600
Speaker 3: get ready with me today, and then they're clicking on

695
00:30:07,720 --> 00:30:11,720
Speaker 3: every every product with their nails and or ripping open

696
00:30:11,720 --> 00:30:14,120
Speaker 3: a package, and I'm like, what is happen? I can't

697
00:30:14,120 --> 00:30:16,160
Speaker 3: stand it for some reason, but it's so funny. There's

698
00:30:16,200 --> 00:30:19,640
Speaker 3: actually something came up in the New York Post about this.

699
00:30:19,640 --> 00:30:23,520
Speaker 3: This ASMR spa doesn't do massages, but will scratch your head,

700
00:30:23,840 --> 00:30:26,560
Speaker 3: brush you with feathers, and whisper in your ear. For

701
00:30:26,600 --> 00:30:29,280
Speaker 3: one hundred and fifty dollars. Just put a fork in me.

702
00:30:29,320 --> 00:30:30,160
Speaker 3: I would never do that.

703
00:30:30,360 --> 00:30:32,440
Speaker 1: Put a fork in me? What the fork? Just so

704
00:30:32,520 --> 00:30:38,240
Speaker 1: you guys know, ASMR stands for autotonomous sensory meridian response whatever.

705
00:30:38,240 --> 00:30:41,520
Speaker 1: I don't know why meridian's in there. It's that tingling,

706
00:30:41,640 --> 00:30:44,320
Speaker 1: calming sensation some people feel in their scalp, neck or

707
00:30:44,320 --> 00:30:46,720
Speaker 1: spine when they hear certain softer, repetitive sounds.

708
00:30:46,800 --> 00:30:47,880
Speaker 2: That has never happened to me.

709
00:30:48,120 --> 00:30:49,880
Speaker 1: No, I've had that like every now and then. That's

710
00:30:49,920 --> 00:30:51,440
Speaker 1: like when you're like, oh, touch my back or what

711
00:30:51,560 --> 00:30:54,200
Speaker 1: have you? Like, that's I don't know why you give

712
00:30:54,240 --> 00:30:56,240
Speaker 1: me that look. She'll say. She'll be like, touch my back.

713
00:30:56,360 --> 00:30:57,640
Speaker 2: I'll say, we're not touch my back.

714
00:30:57,640 --> 00:31:00,960
Speaker 1: I'll back dump dump some hot ground beef on my back.

715
00:31:01,000 --> 00:31:05,040
Speaker 1: I think that's ASMR yeah, or that's WTF. But whispering

716
00:31:05,120 --> 00:31:07,959
Speaker 1: or soft speaking, tapping, page, turning, paper crinkly and all

717
00:31:07,960 --> 00:31:11,000
Speaker 1: that weird stuff, and it's gone once again. People take

718
00:31:11,040 --> 00:31:13,720
Speaker 1: things too far. Every single YouTube video now is like

719
00:31:13,720 --> 00:31:14,920
Speaker 1: some weirdo going.

720
00:31:16,520 --> 00:31:19,040
Speaker 3: No, they're clicking, they're using their nails, or there's this

721
00:31:19,120 --> 00:31:23,040
Speaker 3: new thing of people are doing get like unready with me,

722
00:31:23,480 --> 00:31:25,520
Speaker 3: Like in the morning, I forget exactly what it's called.

723
00:31:25,600 --> 00:31:27,160
Speaker 1: We've lost our collective minds.

724
00:31:26,920 --> 00:31:29,480
Speaker 3: You like people have, you know, they start taking off

725
00:31:29,680 --> 00:31:32,920
Speaker 3: these masks and they're wearing chin straps and mouth tape

726
00:31:32,960 --> 00:31:35,440
Speaker 3: and like this crazy like heatless.

727
00:31:35,000 --> 00:31:36,800
Speaker 2: Curls, And I'm like, what imagine if I went to

728
00:31:36,840 --> 00:31:37,240
Speaker 2: bed like that?

729
00:31:37,400 --> 00:31:38,880
Speaker 3: Oh wait, so they go to bed, they go to

730
00:31:38,920 --> 00:31:40,840
Speaker 3: bed with everything on, and then they take it off

731
00:31:40,920 --> 00:31:42,880
Speaker 3: in the morning. And but it's it's all the noises

732
00:31:42,920 --> 00:31:44,320
Speaker 3: they're using the ASMR noises.

733
00:31:44,320 --> 00:31:45,160
Speaker 2: It trives me insane.

734
00:31:45,240 --> 00:31:46,920
Speaker 1: What just happened to go into bed with a couple

735
00:31:46,960 --> 00:31:48,960
Speaker 1: of fat pieces of cucumber on your eyelids?

736
00:31:49,080 --> 00:31:49,920
Speaker 2: Yeah? What the heck?

737
00:31:50,240 --> 00:31:51,680
Speaker 1: You used to do that and I'd wake up It's

738
00:31:51,720 --> 00:31:52,080
Speaker 1: so funny.

739
00:31:52,200 --> 00:31:52,760
Speaker 2: Never done.

740
00:31:53,160 --> 00:31:55,080
Speaker 1: Late, go to bed with cucumbers on our eyes and

741
00:31:55,080 --> 00:31:56,840
Speaker 1: by the time I rolled over on them three or

742
00:31:56,840 --> 00:31:58,960
Speaker 1: four times we woke up we had pickles in the bed.

743
00:32:00,360 --> 00:32:00,640
Speaker 3: What.

744
00:32:01,040 --> 00:32:04,200
Speaker 2: Okay, first of all, none of this is true. Don't

745
00:32:04,240 --> 00:32:06,920
Speaker 2: listen to him ASMR.

746
00:32:07,200 --> 00:32:09,040
Speaker 1: So this is ASMR. I'm gonna finalize it.

747
00:32:09,080 --> 00:32:13,160
Speaker 2: Ready, that's not like this.

748
00:32:16,080 --> 00:32:18,160
Speaker 1: Oh my gosh, it's blowing my mind.

749
00:32:18,480 --> 00:32:19,360
Speaker 2: Is your head tingling?

750
00:32:19,880 --> 00:32:23,760
Speaker 1: Yeah? Because I have a tension headache. Well, on that note,

751
00:32:23,760 --> 00:32:26,240
Speaker 1: why don't you guys give us what your favorite or

752
00:32:26,360 --> 00:32:28,800
Speaker 1: least favorite items are? Just give us some more stuff

753
00:32:28,800 --> 00:32:30,440
Speaker 1: to talk about. We want you to be involved in this.

754
00:32:30,720 --> 00:32:32,760
Speaker 1: You can, obviously. The best way to communicate with us

755
00:32:32,800 --> 00:32:33,040
Speaker 1: is on.

756
00:32:33,280 --> 00:32:35,160
Speaker 2: X at Chef Grol at Lauren Girl.

757
00:32:35,600 --> 00:32:38,120
Speaker 1: You can email us. That's I'm actually I'm not gonna

758
00:32:38,120 --> 00:32:41,400
Speaker 1: put my email app email. People say email us whatever, Yeah,

759
00:32:41,400 --> 00:32:43,840
Speaker 1: follow us at X. But most importantly, make sure that

760
00:32:43,960 --> 00:32:48,080
Speaker 1: you follow the podcast right, so, whether you're on iHeartMedia,

761
00:32:48,160 --> 00:32:50,840
Speaker 1: the iHeartMedia app, Apple iTunes.

762
00:32:51,080 --> 00:32:53,200
Speaker 2: Spotty iTunes, Apple podcast Pod.

763
00:32:53,200 --> 00:32:56,800
Speaker 1: I'm like an old man, like where's that iTunes? But

764
00:32:57,080 --> 00:32:59,000
Speaker 1: be sure to leave us a review. That's most important.

765
00:32:59,040 --> 00:33:01,960
Speaker 1: Download the episode and just get in touch with us

766
00:33:02,000 --> 00:33:03,720
Speaker 1: and let us know what you want us to talk about.

767
00:33:03,880 --> 00:33:06,520
Speaker 2: Yeah, give us your w tfs and you're eighty six.

768
00:33:06,520 --> 00:33:09,120
Speaker 1: Eighty six, WTF what's happening today? What do you want

769
00:33:09,120 --> 00:33:11,160
Speaker 1: to saute? Deep Fried? Peer? Peer? Poach?

770
00:33:11,840 --> 00:33:12,120
Speaker 2: Wow?

771
00:33:12,240 --> 00:33:13,600
Speaker 1: Peer? What do you want to peer?

772
00:33:13,880 --> 00:33:16,120
Speaker 2: I want to I don't know.

773
00:33:16,160 --> 00:33:18,800
Speaker 1: All right, that's good. That's a wrap, ye,