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Speaker 1: Hey, everyone, Welcome back to American Gravy, where food meets

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Speaker 1: fun and flavor meets the absurd. I'm absurd. Oh, I'm

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Speaker 1: Lauren Gruhl.

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Speaker 2: Oh, I'm Andrew Girl.

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Speaker 1: And today we're diving into some of the funniest, strangest,

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Speaker 1: and most mouthwatering food stories and making the rounds look food.

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Speaker 3: Has gotten crazy. Everybody's trying to push the envelope way

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Speaker 3: too far. The beauty of food, though, is that it

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Speaker 3: touches everything and everyone. So obviously our stories are going

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Speaker 3: to go beyond food, but we'll bring it back to food.

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Speaker 3: That's the centerpiece. I always say that food is the

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Speaker 3: great unifier. It's also the vehicle through which you can

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Speaker 3: understand everything happening in the world because everyone touches food

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Speaker 3: in some way or another, including the supply chain and

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Speaker 3: at the end of the day, what they're eating.

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Speaker 2: So we're really excited to have you.

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Speaker 3: We are incredibly grateful and thankful that we have this

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Speaker 3: opportunity to be talking food with all of you. And

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Speaker 3: for those of you that are listening for the first time, welcome.

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Speaker 3: For those of you that are back, welcome back. Hope

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Speaker 3: you had some good meals along the way.

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Speaker 1: I hope they used some of your your what is it?

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Speaker 1: What is that?

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Speaker 2: My quick tips?

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Speaker 3: No skills, your skills. Yeah, we got to sharpen the skills.

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Speaker 3: We were talking about ground beef. Last time we talked

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Speaker 3: about the cold seer. We actually did a video on

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Speaker 3: the cold seer.

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Speaker 1: I actually used the cold seer.

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Speaker 3: I know I can't so the cold seer, which is

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Speaker 3: kind of just in recap, is my way of like

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Speaker 3: cooking protein, starting off in a cold pan as opposed

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Speaker 3: to a hot pan, and then bringing the heat up

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Speaker 3: towards the through the cooking process and searing it at

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Speaker 3: the end, similar to the reverse here, but only in

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Speaker 3: a pan. I came home the other day and Lauren

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Speaker 3: had some chicken. She cooked it, and I'm eating it.

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Speaker 3: I'm like, this is great. She's like, do you know

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Speaker 3: what I did? And she gave me this little wink.

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Speaker 3: I said, you did the cold seer, didn't I.

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Speaker 1: Did do the cold seer, and I used a carbon

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Speaker 1: steel pan, which you also recommended last episode.

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Speaker 2: Yeah, that one came out of left field. Sorry about that.

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Speaker 3: We weren't supposed to talk about the pans, but I

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Speaker 3: realized we need to talk about the pants. Talk about

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Speaker 3: the pants. Talk about the pants, talking about anything. We're

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Speaker 3: just Mike popping, as Corolla likes to say, pop. Yeah,

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Speaker 3: there we go. All right, So what's going on these days?

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Speaker 1: Okay, Well, they caught the guy who allegedly started the

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Speaker 1: horrible fires earlier this year.

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Speaker 3: Yeah, that Palisades fire. So they were actually able to

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Speaker 3: catch climate change.

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Speaker 1: Ah yeah, I love that, that's what they blamed it on.

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Speaker 1: But no, it was a gentleman who is now behind bars.

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Speaker 3: Well, the Feds caught him. I think that's an important

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Speaker 3: distinction to make. This wasn't the state of California and

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Speaker 3: the Feds actually had to come in and catch this guy.

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Speaker 1: Well, it was like a crazy story because didn't they

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Speaker 1: didn't they already know he was there?

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Speaker 2: I'm pretty sure. Yeah, I think he was. Oh, he

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Speaker 2: was already invested, he was interviewed or investigated, and.

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Speaker 1: He was the only person there. And this fire that

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Speaker 1: he started was started on January first, which then wasn't

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Speaker 1: fully contained, and then we had the high winds that

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Speaker 1: just created this Cataspha.

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Speaker 3: The sant Ana wins, yeah, which they knew were coming.

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Speaker 3: By the way, we knew the Santa Ana wins were coming.

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Speaker 3: We knew that there was a fire. That is a

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Speaker 3: key piece of this is that the fire actually was

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Speaker 3: it was it was basically still alive from the original fire,

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Speaker 3: and then it spread by virtue of the Santa Ana wins.

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Speaker 3: Obviously complete tragedy. I think that it is important that

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Speaker 3: we're still investigating in that they're pushing forward and trying

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Speaker 3: to figure out who and why and how, and ultimately

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Speaker 3: the goal here would be push away all the politics

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Speaker 3: of this. The goal is to put a plan in

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Speaker 3: place in order to prevent a fire like this from

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Speaker 3: happening again. But it seems as if politics are being

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Speaker 3: emulsified into this conversation as usual.

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Speaker 1: I just don't understand why they wouldn't go out of

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Speaker 1: their way to do anything in their power, you know,

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Speaker 1: to prevent this in the future. I feel like they

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Speaker 1: haven't done anything.

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Speaker 3: Well, that's the bigger conversation here, right, and this is

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Speaker 3: where we can bring food into it, is that there's

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Speaker 3: been a process over the past ten or fifteen twenty

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Speaker 3: years to really ignore the land and to crush the

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Speaker 3: businesses of the people who are inherently, you know, built

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Speaker 3: to respect the land, farmers, ranchers, fishermen, et cetera, and

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Speaker 3: to move that power, to move that stewardship from the

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Speaker 3: individual or from the landowner, the private landowner, or ultimately

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Speaker 3: the people in a community to some kind of a

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Speaker 3: priori government entities. So the joke I make or and

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Speaker 3: so not really a joke when it comes to seafood

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Speaker 3: is that the fishermen are the best ones to be

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Speaker 3: able to be managing the ocean because it is in

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Speaker 3: their interest to keep our fish stock sustainable so that

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Speaker 3: their children in future generations can continue to fish that

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Speaker 3: particular stock or species. When it's being managed by some

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Speaker 3: government agency in Washington, DC through a spreadsheet, they don't

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Speaker 3: know what's happening on the ground. Same applies to business, right,

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Speaker 3: nobody talks to us about how to draft legislation when

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Speaker 3: it comes to small businesses restaurants specifically. Instead, you've got

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Speaker 3: somebody who's never run a business, knows nothing about how

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Speaker 3: to operate a business. They're team members writing the bills

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Speaker 3: for businesses. Let's use California, from Sacramento to California. Well,

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Speaker 3: the same applies to what you see is that there's

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Speaker 3: this government approach, an absent government approach to managing the

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Speaker 3: land when a lot of true environmentalists have been saying,

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Speaker 3: we need to clear the brush, we need to make

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Speaker 3: sure that the water right are there, and that we've

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Speaker 3: got private property rights and that we can manage our

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Speaker 3: property without some outside government agency telling us what to

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Speaker 3: do and what not to do.

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Speaker 2: And then we find.

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Speaker 3: Out that all of the procedures that they had put

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Speaker 3: in place to either prevent or at least stop these

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Speaker 3: fires were empty.

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Speaker 2: Literally And isn't it.

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Speaker 1: Correct me if I'm wrong, But isn't.

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Speaker 2: It SEQUA siquas Yeah?

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Speaker 1: Yeah, And they hold up everything in court.

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Speaker 2: Yeah, it's an environmental qualification study. That's so.

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Speaker 1: Then by the time you know, they can't get the

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Speaker 1: brush clear or whatever it is because it's in court.

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Speaker 2: Well, there's so much.

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Speaker 3: There's SEQUA, there's the California Cultural Commissioner's Card, There's all

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Speaker 3: these like single letter agencies in California. They get in

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Speaker 3: a way of any any process, any procedure, any development,

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Speaker 3: any progress. Right now, what I find really interesting about SEQUA,

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Speaker 3: and this is something that I can bring into play

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Speaker 3: from a city council perspective, is that they are now

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Speaker 3: exempting builders and developers from the SEQUA analysis because citizens

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Speaker 3: they realize they put in all these agencies to stop

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Speaker 3: progress and to stop building, to stop development. But what

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Speaker 3: then cit since we're doing this, is that they were

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Speaker 3: using SEQUA as a basis upon which they could actually

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Speaker 3: sue building developers to stop building in their communities. But

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Speaker 3: as we know, it's in the government's interest to jam

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Speaker 3: down housing, specifically affordable housing into communities specifically along the coast,

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Speaker 3: because that's how they pushed them in there. So what

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Speaker 3: they did in the process is that then you'd have

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Speaker 3: these private citizens that didn't want the development suing using

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Speaker 3: SEQUA and saying you need to do an environmental review

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Speaker 3: and eer all of this stuff. So then the government

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Speaker 3: was like, oh, shoot, our own agency is working against us.

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Speaker 3: Our own you know measure is now working against us.

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Speaker 3: So we're going to give exemptions to all the builders

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Speaker 3: on SEQUA.

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Speaker 2: Right.

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Speaker 3: So that's a very interesting way in which it's like

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Speaker 3: their own tool was turned against them. So then they

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Speaker 3: legislated to stop the tool. But sorry, I've digressed on this.

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Speaker 3: I think it's just interesting to understand the way in

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Speaker 3: which the government works only for their own interest and

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Speaker 3: we've lost the ability as residents to be able to

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Speaker 3: have a say in those You know kind of that

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Speaker 3: government calculus, and then we have this massive fire. We

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Speaker 3: all knew what led into it. Now we have an

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Speaker 3: individual and they blamed it on climate change for so long,

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Speaker 3: but now we have an individual who started the fire.

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Speaker 3: And it had to be the FEDS that came in

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Speaker 3: and actually shine the light on that, because the State

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Speaker 3: of California wasn't doing anything, you know, to really forensically

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Speaker 3: determine how the fire started, who started the fire, when where.

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Speaker 1: It's all very unfortunate and you know, I can't even

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Speaker 1: believe it's been how long, and there has been no progress.

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Speaker 2: Really, there hasn't been progress.

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Speaker 3: And this is obviously near and dear to us because

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Speaker 3: when the fire started, we knew there was going to

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Speaker 3: be an issue, which is when we started our firefund,

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Speaker 3: and we were able to bring products and food and

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Speaker 3: money and give people a place to stay and bring

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Speaker 3: it up and work with the Dream Center to bring

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Speaker 3: it up to Los Angeles to the directly to the fire,

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Speaker 3: the firefighters and the fire lines, to the shelters through

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Speaker 3: the Dream Center, et cetera. Because we said, we know

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Speaker 3: that in the face of a catastrophe, the last person

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Speaker 3: to respond or the last entity to respond is the government.

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Speaker 3: The first people to respond are always going to be

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Speaker 3: the community, nonpartisan, you know. I think the warm and

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Speaker 3: fuzzy feeling of what happened in the aftermath, the immediate

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Speaker 3: aftermass of the fires, was actually watching communities come together

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Speaker 3: to help their own. Yeah, And that's kind of the

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Speaker 3: takeaway or the thesis here, is that the people in

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Speaker 3: the community are always going to be there to help

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Speaker 3: each other, whereas the government seems now conditioned to politicize

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Speaker 3: things to the degree that they only help certain groups

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Speaker 3: based on what their political posturing is.

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Speaker 2: And that's the unfortunate reality.

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Speaker 3: So I think there's some closure by virtue of the

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Speaker 3: fact that they arrested the arsonists who started the fire,

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Speaker 3: But I still think that we need to do.

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Speaker 2: A lot more.

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Speaker 1: I agree.

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Speaker 2: Why isn't there much barbecue in California?

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Speaker 1: What?

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Speaker 2: That's my transition?

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Speaker 1: I don't know, A good question.

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Speaker 3: All you got is Dicky's Barbecue, which is a fascinating

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Speaker 3: You've gotals lucills, Yeah, do you like Luciles?

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Speaker 1: I don't not like it.

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Speaker 3: I always say California barbecue is the land of liquid smoke.

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Speaker 3: A good barbecue though, I know, But there's it's the

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Speaker 3: Land of liquid smoke. Liquid smoke, for those of you

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Speaker 3: don't know, that's actually something you can buy at the store.

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Speaker 2: And it's really just like.

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Speaker 3: It would be as if you took the char left

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Speaker 3: on the inside of your grill lid and then you

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Speaker 3: liquefied it and put it in a bottle and when

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Speaker 3: you drop it into your food, it immediately tastes like smoke.

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Speaker 2: But it tastes like fake smoke. It is fake smoke.

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Speaker 3: And there's like a lot of sodium in there, and

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Speaker 3: I'm pretty sure there's msg and there's like caramel coloring

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Speaker 3: all the fun stuff. Yeah, the Land of liquid smoke

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Speaker 3: because there's smoke, because there's not real barbecue now there

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Speaker 3: there's a few good real barbecue spots.

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Speaker 2: Portzos is great.

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Speaker 1: Yeah, there's a few one offs, for sure.

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Speaker 2: There are one offs.

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Speaker 1: Yeah, we gotta go to the great State of Texas

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Speaker 1: to get some good barbecue.

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Speaker 3: Yeah. I like Texas barbecue. I like North Carolina barbecue.

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Speaker 3: A lot of people think of barbecue as the sauce,

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Speaker 3: barbecue as the process by what you're grilling and smoking.

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Speaker 3: When it comes to barbecue sauce, I don't like the

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Speaker 3: sweet and sticky barbecue sauce. I like the vinegar based

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Speaker 3: barbecue sauce.

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Speaker 2: You get more of.

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Speaker 3: That in like your Carolina barbecue, but in Texas, I

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Speaker 3: think you get more of that sweet and sticky sauce,

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Speaker 3: but you get really good barbecue obviously across the board

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Speaker 3: in Texas.

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Speaker 1: Oh my god, I'm hungry.

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Speaker 3: I know where there's a few we took. So when

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Speaker 3: the pandemic hit, we got went and got an RV

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Speaker 3: because they cost virtually nothing.

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Speaker 1: It was like, I'm not kidding, what was it like

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Speaker 1: thirteen dollars a day, and then insurance was like seven

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Speaker 1: dollars and we definitely got the insurance because we have

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Speaker 1: four kids, but it was like twenty dollars a day.

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Speaker 3: Yeah, it was twenty dollars a day. So we just

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Speaker 3: drove around. We left California, we drove all around New Mexico, Texas, Colorado.

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Speaker 2: We went Utah. Yeah, we yep all the way through Utah.

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Speaker 3: And what we would do is we were basically just

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Speaker 3: targeting barbecue spots and then we would go in and

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Speaker 3: we would get the barbecue. I mean pounds and pounds

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Speaker 3: and pounds of barbecue. I've never seen Lauren eat so

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Speaker 3: much meat. It was like Adam Richmond, I was also pregnant.

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Speaker 2: I was pregnant too.

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Speaker 1: Yeah, we touched on that last time we had pregnancy.

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Speaker 2: What did you reat pregnancy cravings?

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Speaker 1: No, said you felt pregnant.

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Speaker 2: I felt pregnant. It is true.

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Speaker 3: We hey, men, send me a message. You know what

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Speaker 3: I'm talking about, right, feeling pregnant. When your wife is pregnant,

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Speaker 3: You're tired, you're broken, you're emotionally distraught.

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Speaker 2: Your belly always feels full.

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Speaker 1: Oh, I think, give me a break, Yeah, give me a.

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Speaker 2: Break, you know. Do you know what I saw the

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Speaker 2: other day of the news, the manopause?

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Speaker 1: What's menopause?

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Speaker 2: So menopause for women? What is menopause?

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Speaker 1: Describe our hormonal changes?

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Speaker 2: Okay?

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Speaker 1: They fluctuate, Okay, drastically.

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Speaker 3: So now there's this thing called manopause. It's basically like

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Speaker 3: a man's midlife crisis.

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Speaker 1: Which is also it's your testosterone.

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Speaker 3: My testosterone could drop, so many other hormones could drop. Okay,

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Speaker 3: So when you see me sweating in the middle of

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Speaker 3: the day, freaking out, stressing, anxiety ridden, crying, sitting in

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Speaker 3: the corner holding myself, eating barbecue, just understand that I

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Speaker 3: could be going through menopause.

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Speaker 1: Like he's going through manopause.

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Speaker 2: She's not really having this one, so I'm not. I'm

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Speaker 2: gonna move on.

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Speaker 3: We are in the midst of playoff season when it

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Speaker 3: comes to baseball, and baseball is the one sport I follow,

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Speaker 3: and I follow it closely. I love baseball because pastime,

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Speaker 3: our team, unfortunately is out.

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Speaker 1: The Yankees talk about it. I'm so sad.

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Speaker 3: I know, I think everybody just threw something at the

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Speaker 3: at the screen, at the microphone. But the thing about

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Speaker 3: sports when it comes to food is that I used

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Speaker 3: to get excited about going to sporting events, right, Baseball, hockey, basketball,

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Speaker 3: et cetera, because there was, like you would go I

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Speaker 3: grew up in Jersey, right, we'd go see the Nets,

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Speaker 3: we'd go see the Knicks, or we'd go to other

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Speaker 3: basketball teams with the Celtics, what have you. And there

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Speaker 3: was different food in different stadiums, and like the hot

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Speaker 3: dogs didn't taste the same at each place. Something's happened

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Speaker 3: with sports food over the past ten to twenty years

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Speaker 3: that has really distilled into one flavor of junk.

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Speaker 2: Well.

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Speaker 1: I feel well, at least at the stadiums we go to,

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Speaker 1: I feel like they have more of a focus on

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Speaker 1: the drinks to get people.

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Speaker 2: What's the focus though they have a big drink.

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Speaker 1: No, they have all these like fun like micheladas and

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Speaker 1: like all these other drinks and specialty cocktails, and I

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Speaker 1: think their goal is to get people drunk, so when

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Speaker 1: they eat the food they don't realize how bad it is.

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Speaker 3: That's actually a good point. You're right, Angel Stadium. There's

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Speaker 3: so many different liquor vendors all the way throughout. So

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Speaker 3: you walk through your right, you get the match alati,

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Speaker 3: you get the big fat cans, you get the you

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Speaker 3: get the beer, the craft beer. They have brought a

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Speaker 3: lot of craft beer brewers in there. That is a

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Speaker 3: very good point you make. Now, I will say, for example,

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Speaker 3: like Melissa's World Variety Produce, they have a lot of

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Speaker 3: fresh food that they bring into the stadiums, and like

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Speaker 3: those little snack grab and go snack areas. I don't

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Speaker 3: think those are highlighted enough. And there's a couple good

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Speaker 3: food items that like Angel Stadium, but by and large,

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Speaker 3: the main vendors, the main kind of like legacy food

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Speaker 3: vendors where you go up you get the popcorn, the

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Speaker 3: hot dog, crack of Jack's peanuts, nachos. It's always the same.

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Speaker 3: It's always the same. It's horrible. It's the hot dogs

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Speaker 3: just sit in a steam table for three hours. They're

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Speaker 3: nine dollars eleven dollars for a small hot dog. Now

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Speaker 3: you can't even get ketchup or mustard on the hot

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Speaker 3: dogs because they don't allow you to have the packets

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Speaker 3: because they're trying to save money. So you got to

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Speaker 3: go over to the little ste You got to go

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Speaker 3: over to the stand to go squeeze.

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Speaker 1: Yeah, you're waiting in line. Everybody has their stuff everywhere.

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Speaker 1: You're like spelling ketchup all over yourself.

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Speaker 3: And we've got four kids, so you know, four kids,

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Speaker 3: four hot dogs. Lauren eats one, so that's five. I

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Speaker 3: eat seven. Right, So now we're talking about twelve hot

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Speaker 3: dogs that I got to carry, and I've got to

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Speaker 3: individually slather the ketchup on each hot dog then carry

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Speaker 3: it back these Okay, sorry, why is stadium food so bad?

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Speaker 1: I don't know.

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Speaker 3: Well I'm gonna tell you why, because it's the same

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Speaker 3: reason why food is so bad at all institutions, schools, hospitals,

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Speaker 3: you name it is because what's the food is secondary?

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Speaker 3: They want to make their money on everything else, including

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Speaker 3: the alcohol. So they bring in like one big vendor

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Speaker 3: who's going to manage and handle all the food service.

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Speaker 3: If I'm going to a stadium, Let's say in Orange County,

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Speaker 3: you've got twenty thirty chefs that you can bring in

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Speaker 3: to each run their own little food stand in there.

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Speaker 3: Like contract it out, let them come up with their

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Speaker 3: own menu. There's such amazing food through Orange County, California.

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Speaker 3: You've got the largest Vietnamese population outside of Vietnam and Westminster,

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Speaker 3: Fountain Valley, Garden Grove. Right, bring in some Vietnamese a mansion,

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Speaker 3: a bond me at the stadium. Oh, that'd be fantastic,

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Speaker 3: just contracted out. They take a percentage of sales, and

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Speaker 3: every single stand, not everyone, because some people still want

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Speaker 3: the basics, which keep them as the basics, but every

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Speaker 3: other standard. So should be a specific local food vendor. Well,

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Speaker 3: there are some, there's a few.

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Speaker 1: There's a few, but then you have to if they're

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Speaker 1: on only certain levels at a certain spot. It's not

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Speaker 1: like you you know, you get out of your seat

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Speaker 1: and go walk and then there's like, you know, twelve

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Speaker 1: of the same you know, food vendor or whatever over.

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Speaker 3: We went to an Anaheim Ducks game preseason game, and

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Speaker 3: it's the same thing.

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Speaker 2: Right.

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Speaker 3: You get the California Pizza Kitchen pizza and it's like

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Speaker 3: twenty three dollars for a microwave pizza. It's probably the

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Speaker 3: worst pizza I've ever.

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Speaker 2: Eaten in my life.

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Speaker 3: Yet I still continue to eat it because even the

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Speaker 3: worst pizza is still better than nothing. Then you go

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Speaker 3: in and you get the microwaved hot dogs, so you're

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Speaker 3: dropping a pretty you know, one hundred dollar bill.

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Speaker 1: You get the popcorn that's been sitting out forever.

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Speaker 2: Yeah, exactly.

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Speaker 3: I'd rather grind that up and bread it on chicken

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Speaker 3: and have popcorn chicken. Just throwing a little tip in there.

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Speaker 3: So I don't know what's going on with the uh

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Speaker 3: with sports food, but I think that we need to

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Speaker 3: make a change. If we're missing something here, let us know,

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00:16:15,360 --> 00:16:18,040
Speaker 3: hit us up, tell us where we need to study, fine, follow,

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Speaker 3: et cetera.

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Speaker 2: We're coming into Halloween.

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Speaker 1: We are We love Halloween as a family.

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Speaker 2: I'm a halloweener.

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Speaker 1: Oh yes, you are all right. So speaking of Halloween, Andrew,

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Speaker 1: what is if we can if I could ask what

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Speaker 1: is your favorite Halloween candy?

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Speaker 2: If you have one Charleston chew.

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Speaker 1: What the heck is a Charleston chew?

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Speaker 2: What? What is that? What? Are you a communist?

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Speaker 3: I've never heard what Charleston chew is. No Charleston chew.

390
00:16:46,440 --> 00:16:51,960
Speaker 3: Is this like chewy chocolate covered marshmallow? Inside it was

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Speaker 3: like yellow with blue writing. You've never heard of a

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Speaker 3: Charleston chew. Nobody gives them out anymore.

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Speaker 1: That's probably why I've never heard of it.

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Speaker 2: What's your favorite Halloween ca Okay.

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Speaker 1: Mine was the hundred Grand bars. But they did something

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Speaker 1: to them because I don't know last year and I

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Speaker 1: was like scouring through the kids Halloween bags. I ate

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00:17:11,440 --> 00:17:14,120
Speaker 1: a couple and they were just not the same. They

399
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Speaker 1: were dry, they weren't as caremey as I could remember.

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Speaker 2: If that's a lot of.

401
00:17:17,760 --> 00:17:20,719
Speaker 3: These legacy brands do change their ingredients frequently that you know,

402
00:17:20,800 --> 00:17:23,159
Speaker 3: and like whether they up the high fructose corn syrup

403
00:17:23,160 --> 00:17:25,160
Speaker 3: where they changed the ingredient, It's not like they're changing

404
00:17:25,160 --> 00:17:28,400
Speaker 3: the fundamental recipe. They're just adding a new, cheaper chemical

405
00:17:28,440 --> 00:17:29,399
Speaker 3: to the candy bar.

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Speaker 1: Yeah, it was horrible. I was super disappointed.

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Speaker 3: Well, all right, so you know, we're all into Maha

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Speaker 3: stuff and we want to eat healthy. The problem is

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Speaker 3: is that when it comes to like Halloween, that one

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00:17:39,560 --> 00:17:43,000
Speaker 3: off right, Everyone's like, well, make your own fresh Halloween candy,

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Speaker 3: and I agree with that. We've done a lot of

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Speaker 3: videos showing you how to make your own Reese's peanut buttercups,

413
00:17:47,000 --> 00:17:49,200
Speaker 3: showing you how to make your own Reese's penises whatever

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Speaker 3: it is. And I knew you were gonna say that

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Speaker 3: Reese's pieces.

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Speaker 1: Sorry, Well, and the thing is too you know what

417
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Speaker 1: Halloween is like the you know, the time of year,

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Speaker 1: like we don't care like the kids whatever, I don't

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Speaker 1: care if they eat you know, their weight worth of candy,

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Speaker 1: which sounds horrible, but it's like Halloween, like that's what

421
00:18:07,840 --> 00:18:09,520
Speaker 1: we grew up with. Like I'm not gonna, you know,

422
00:18:09,880 --> 00:18:12,600
Speaker 1: make them eat a freaking cutie. Those little oranges.

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Speaker 2: I always loved. It was like we'd go to the houses.

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Speaker 3: They'd give you like the pretzels, Oh my gosh, or

425
00:18:17,640 --> 00:18:20,560
Speaker 3: a or they give you like a like.

426
00:18:20,520 --> 00:18:23,359
Speaker 2: A small leaflet, like religious handout.

427
00:18:23,520 --> 00:18:26,080
Speaker 1: I swear one year somebody was handing out like celery

428
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Speaker 1: sticks and peanut butter, and I was like, what is

429
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Speaker 1: happening our poor.

430
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Speaker 2: Kids with raisins ants on a log.

431
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Speaker 3: So but but but here's my point, right, what I'm

432
00:18:33,480 --> 00:18:35,680
Speaker 3: getting at is most families aren't gonna do that. It's

433
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Speaker 3: gonna cost more, They're not going to have the time.

434
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Speaker 3: I think that that's like elitism at its finest to

435
00:18:39,720 --> 00:18:41,640
Speaker 3: be like go make your own Halloween candy. You can't

436
00:18:41,640 --> 00:18:47,600
Speaker 3: do that, but you can look for like local candy makers.

437
00:18:47,680 --> 00:18:50,959
Speaker 3: Maybe try and find like Boutiqui type candy. There are

438
00:18:51,000 --> 00:18:53,840
Speaker 3: a few candy stores here in Orange County that feature

439
00:18:53,960 --> 00:18:57,240
Speaker 3: like those old school sugar daddies, like Charleston Chew's.

440
00:18:58,320 --> 00:19:00,639
Speaker 2: Well that is, Arche County has a lot of daddy's.

441
00:19:01,320 --> 00:19:04,160
Speaker 3: And I'm not talking about the candy bar, but there

442
00:19:04,800 --> 00:19:06,960
Speaker 3: used to be like if you go back in history

443
00:19:06,960 --> 00:19:09,159
Speaker 3: and you look at all the candy companies, like there

444
00:19:09,200 --> 00:19:12,640
Speaker 3: were so many different types of candy, and now all

445
00:19:12,680 --> 00:19:19,360
Speaker 3: you get is Twizzlers, Eminem's, Skittles, Milky Way, Snickers, kit Kats,

446
00:19:19,680 --> 00:19:22,120
Speaker 3: twigs and Hershey, Like that's it.

447
00:19:22,560 --> 00:19:23,880
Speaker 1: That's it. Jolly ranchers.

448
00:19:23,960 --> 00:19:26,840
Speaker 3: If nobody's giving out jolly ranchers, I actually don't mind

449
00:19:26,880 --> 00:19:27,560
Speaker 3: jolly ranchers.

450
00:19:27,600 --> 00:19:29,359
Speaker 1: Well, they scare me because they're a choking hazard.

451
00:19:29,440 --> 00:19:30,240
Speaker 2: That is true. Lawns.

452
00:19:30,640 --> 00:19:32,640
Speaker 3: Lauren's worried about choking hazards, which I think is great

453
00:19:32,680 --> 00:19:35,520
Speaker 3: for mother's mother, because our kids have choked. I know

454
00:19:35,600 --> 00:19:37,760
Speaker 3: that's do you know that William once I took them

455
00:19:37,800 --> 00:19:40,000
Speaker 3: to the dry cleaners, took our.

456
00:19:39,920 --> 00:19:41,840
Speaker 2: Son, Yeah, William. Everyone knows William.

457
00:19:42,080 --> 00:19:45,040
Speaker 3: So William, I took my son to the dry cleaners. Well,

458
00:19:45,080 --> 00:19:47,119
Speaker 3: I didn't take them to the dry cleaners. It wasn't like, hey, buddy,

459
00:19:47,119 --> 00:19:48,000
Speaker 3: we're going to the dry cleaners.

460
00:19:48,040 --> 00:19:49,680
Speaker 2: And he was excited. I was going to the dry

461
00:19:49,720 --> 00:19:50,960
Speaker 2: cleaners and.

462
00:19:50,840 --> 00:19:53,919
Speaker 3: They had the little what are the mints right with

463
00:19:53,960 --> 00:19:57,680
Speaker 3: the red and the white circles, and he the guy

464
00:19:57,800 --> 00:19:59,480
Speaker 3: gave him one. When I had my back turn and

465
00:19:59,480 --> 00:20:01,959
Speaker 3: William act, she start choking on it and I had

466
00:20:01,960 --> 00:20:03,560
Speaker 3: to give him the hime lick or the like, the

467
00:20:04,280 --> 00:20:06,840
Speaker 3: gentle heime lick. This was remember he was it was two,

468
00:20:07,080 --> 00:20:08,879
Speaker 3: two or three. It was the saddest, like right now,

469
00:20:08,920 --> 00:20:10,840
Speaker 3: I'm getting a little choked up. It was the saddest,

470
00:20:10,840 --> 00:20:13,840
Speaker 3: scariest experience of my life. So parents of the kids,

471
00:20:13,880 --> 00:20:14,560
Speaker 3: be careful.

472
00:20:14,320 --> 00:20:16,360
Speaker 1: Of the hard And I'll tell a story too. I mean,

473
00:20:16,359 --> 00:20:19,160
Speaker 1: this is I'm totally whatever. I was eighteen years old.

474
00:20:19,160 --> 00:20:21,480
Speaker 1: I was getting my eyebrows done. I'll never forget it.

475
00:20:21,960 --> 00:20:23,520
Speaker 1: They had a bowl of candy when you went to

476
00:20:23,560 --> 00:20:25,159
Speaker 1: check out, and there was a little girl watching like

477
00:20:25,200 --> 00:20:27,520
Speaker 1: her mom was getting her eyebrows done or something. And

478
00:20:27,560 --> 00:20:30,639
Speaker 1: she's staring at me and she just has tears flowing

479
00:20:30,640 --> 00:20:33,480
Speaker 1: from her eyes. She's not making a sound. She must

480
00:20:33,480 --> 00:20:36,760
Speaker 1: have been three four years old. And I realized, oh

481
00:20:36,800 --> 00:20:40,040
Speaker 1: my gosh, she's choking. I literally gave her the Heimelck.

482
00:20:40,080 --> 00:20:44,000
Speaker 1: I'm eighteen years old. I was so like shook it up.

483
00:20:44,000 --> 00:20:46,040
Speaker 1: From that, I'm like, oh my gosh. And her mom

484
00:20:46,119 --> 00:20:48,760
Speaker 1: still has no idea. I just saved her daughter's life.

485
00:20:48,760 --> 00:20:51,040
Speaker 1: She's oblivious, sitting in the chair getting her eyebrows done.

486
00:20:51,200 --> 00:20:53,320
Speaker 1: But those hard candies scare me, I know, So don't

487
00:20:53,320 --> 00:20:54,600
Speaker 1: give out hard candies and get.

488
00:20:54,520 --> 00:20:57,040
Speaker 3: Your eyebrows don because if Lauren hadn't been getting her eyebrows,

489
00:20:57,080 --> 00:20:59,439
Speaker 3: she hadn't been getting those caterpillars killed, then she wouldn't

490
00:20:59,440 --> 00:21:02,160
Speaker 3: have been there to listen save that little kid.

491
00:21:02,640 --> 00:21:04,320
Speaker 1: It all happened. It all happened for a reason.

492
00:21:04,359 --> 00:21:06,560
Speaker 3: Why mom's in the background getting a Brazilian while our

493
00:21:06,640 --> 00:21:07,359
Speaker 3: kid is choking.

494
00:21:07,440 --> 00:21:10,760
Speaker 1: Yeah, it was scary. So what the fork wt That

495
00:21:11,440 --> 00:21:13,760
Speaker 1: was a really sad Yeah, let's.

496
00:21:13,680 --> 00:21:16,720
Speaker 2: Let's lighten us up here, and what the fork wait?

497
00:21:16,880 --> 00:21:17,199
Speaker 2: Hold on?

498
00:21:17,240 --> 00:21:19,879
Speaker 3: We never concluded though, So go try and find some

499
00:21:19,960 --> 00:21:23,120
Speaker 3: botiki candy, like obviously, you know, we give you the

500
00:21:23,200 --> 00:21:26,320
Speaker 3: get out of jail free card for maybe indulging in

501
00:21:26,320 --> 00:21:28,399
Speaker 3: some of the candy. Try and limit it. Go for

502
00:21:28,440 --> 00:21:30,479
Speaker 3: the those that don't have the artificial colors in there.

503
00:21:30,520 --> 00:21:32,840
Speaker 3: If anything, I would say like stick with the chocolate.

504
00:21:33,240 --> 00:21:36,000
Speaker 3: But the other option is is that have a pre

505
00:21:36,160 --> 00:21:38,719
Speaker 3: party or a post party where the kids are splitting

506
00:21:38,800 --> 00:21:41,560
Speaker 3: in their candy up and then you can make something

507
00:21:41,640 --> 00:21:44,280
Speaker 3: fresh and fun like and we'll post some recipes. But

508
00:21:44,600 --> 00:21:46,520
Speaker 3: chocolate covered apples, your own little caramel.

509
00:21:46,560 --> 00:21:50,280
Speaker 1: A lot of people now are doing. They're having their

510
00:21:50,359 --> 00:21:52,840
Speaker 1: kids give them all the candy because there's a switch witch.

511
00:21:53,119 --> 00:21:55,120
Speaker 1: Have you heard of this? No, the switch witch?

512
00:21:55,280 --> 00:21:56,680
Speaker 2: So you sound's delicious.

513
00:21:56,720 --> 00:21:59,480
Speaker 1: The kids give the parents the candy and in the morning,

514
00:21:59,560 --> 00:22:01,800
Speaker 1: the switch twitch. It's like a tooth fairy. Oh, a

515
00:22:01,840 --> 00:22:03,600
Speaker 1: witch brings you a toy.

516
00:22:03,760 --> 00:22:04,600
Speaker 2: Jack's tooth fell out.

517
00:22:04,640 --> 00:22:07,000
Speaker 1: We didn't I know, okay, but brings you a toy.

518
00:22:07,280 --> 00:22:09,520
Speaker 1: So you give them all your candy in order to

519
00:22:09,560 --> 00:22:12,520
Speaker 1: get this toy. So that's how parents are convincing their

520
00:22:12,560 --> 00:22:13,760
Speaker 1: kids to give up their candy.

521
00:22:13,760 --> 00:22:15,960
Speaker 2: We're bribing our kids by creating false idols.

522
00:22:16,040 --> 00:22:17,800
Speaker 1: And I just I end up just taking it all

523
00:22:17,840 --> 00:22:20,560
Speaker 1: to the restaurant and give it to our employees partially.

524
00:22:20,720 --> 00:22:23,040
Speaker 3: But the funniest thing is, within twenty four to forty

525
00:22:23,080 --> 00:22:25,680
Speaker 3: eight hours after Halloween, Laura'll be like, oh, I'm taking

526
00:22:25,680 --> 00:22:27,639
Speaker 3: all this candy to the restaurant, and I'll go into

527
00:22:27,680 --> 00:22:30,320
Speaker 3: her car and it just there's just candy wrappers strewed

528
00:22:30,359 --> 00:22:32,680
Speaker 3: from wall to wall, as if she was just sitting

529
00:22:32,680 --> 00:22:35,120
Speaker 3: there watching the Hallmark Channel eating bonbonds.

530
00:22:35,240 --> 00:22:37,560
Speaker 1: It's only the chocolate, the good chocolate. It's like it's

531
00:22:37,560 --> 00:22:39,480
Speaker 1: only twigs or one hundred grand. But like I said

532
00:22:39,520 --> 00:22:40,680
Speaker 1: last year, I was pretty disappointed.

533
00:22:40,760 --> 00:22:41,960
Speaker 2: Twigs are disgusting.

534
00:22:42,160 --> 00:22:44,440
Speaker 3: What how the heck do you like for yourself? Eything

535
00:22:44,480 --> 00:22:46,119
Speaker 3: with a wafer like I just, first of all, I

536
00:22:46,119 --> 00:22:48,480
Speaker 3: hate the word wafer. Second of all, I hate things

537
00:22:48,520 --> 00:22:49,639
Speaker 3: with wafers.

538
00:22:50,000 --> 00:22:52,000
Speaker 1: Stop saying wafer the wafer?

539
00:22:52,200 --> 00:22:52,920
Speaker 2: Okay? A fork?

540
00:22:53,160 --> 00:22:54,080
Speaker 1: What the fork?

541
00:22:54,720 --> 00:22:54,840
Speaker 3: All?

542
00:22:54,920 --> 00:22:55,120
Speaker 2: Right?

543
00:22:55,200 --> 00:22:59,480
Speaker 1: So are what the fork story? It's Governor Newsom an

544
00:23:00,000 --> 00:23:04,400
Speaker 1: a Sembly Bill six twenty eight, which requires California landlords

545
00:23:04,400 --> 00:23:08,280
Speaker 1: to supply a working refrigerator, hand stove and rental units

546
00:23:08,280 --> 00:23:12,080
Speaker 1: starting with Lesa's on or after January first, twenty twenty six.

547
00:23:13,119 --> 00:23:13,959
Speaker 1: What do you think about that?

548
00:23:14,320 --> 00:23:16,720
Speaker 3: Well, okay, so I do think that if you're renting someplace,

549
00:23:16,760 --> 00:23:18,800
Speaker 3: it's always nice to have a refrigerator. So you know,

550
00:23:18,800 --> 00:23:19,879
Speaker 3: I don't want to for a stove.

551
00:23:19,920 --> 00:23:21,240
Speaker 1: I mean, aren't these like standard?

552
00:23:21,440 --> 00:23:23,240
Speaker 3: These are pretty standards, So I don't know why we

553
00:23:23,280 --> 00:23:25,360
Speaker 3: need to legislate it. Like that's the thing, that's why

554
00:23:25,359 --> 00:23:26,840
Speaker 3: I have trouble with all of this is that let

555
00:23:26,920 --> 00:23:29,480
Speaker 3: the free market do its thing. If there's a landlord

556
00:23:29,520 --> 00:23:32,320
Speaker 3: that's not providing a stove a refrigerator, that's a pretty

557
00:23:32,440 --> 00:23:35,080
Speaker 3: junkie landlord. This this is what my take on all

558
00:23:35,119 --> 00:23:39,480
Speaker 3: of these government mandates. They're mandating something that's good right

559
00:23:39,560 --> 00:23:42,480
Speaker 3: that we just assume is a given. For example, like

560
00:23:42,560 --> 00:23:45,439
Speaker 3: we're always going to pay above minimum wage because we

561
00:23:45,480 --> 00:23:48,280
Speaker 3: want to. We look at what the living wage calculator

562
00:23:48,359 --> 00:23:50,400
Speaker 3: is and we want to pay our workers more. We're

563
00:23:50,400 --> 00:23:52,920
Speaker 3: not doing it because the government's telling us to do it.

564
00:23:53,000 --> 00:23:55,920
Speaker 3: Because of that, we're able to attract the best workers

565
00:23:56,200 --> 00:23:58,400
Speaker 3: because the guys who are trying to skimp on their

566
00:23:58,400 --> 00:24:00,840
Speaker 3: employees and are paying them less. They're not going to

567
00:24:00,880 --> 00:24:04,000
Speaker 3: go work there when you mandate that those people then

568
00:24:04,040 --> 00:24:06,680
Speaker 3: start paying more, and then the workers go and work

569
00:24:06,720 --> 00:24:08,919
Speaker 3: for those workers, only to find out that they're not

570
00:24:09,040 --> 00:24:13,439
Speaker 3: good employers anyway. So you're artificially creating the veneer that

571
00:24:13,480 --> 00:24:16,359
Speaker 3: these are good employers when we need the free market

572
00:24:16,440 --> 00:24:18,960
Speaker 3: to wipe them out and the free market to force

573
00:24:19,000 --> 00:24:20,880
Speaker 3: them to do the right thing. So the same applies

574
00:24:20,920 --> 00:24:24,399
Speaker 3: here with landlords. If a landlord is not providing these things,

575
00:24:24,880 --> 00:24:27,320
Speaker 3: then you're not going to rent there. You're going to

576
00:24:27,400 --> 00:24:31,359
Speaker 3: go rent from the landlord that is providing those amenities exactly.

577
00:24:31,480 --> 00:24:34,240
Speaker 1: And like this is so the law aims to protect

578
00:24:34,280 --> 00:24:37,399
Speaker 1: tenants from the burden of buying these essential appliances. But like,

579
00:24:37,560 --> 00:24:41,080
Speaker 1: I've never rented a place that hasn't provided a stove

580
00:24:41,400 --> 00:24:42,800
Speaker 1: or a refrigerator.

581
00:24:42,840 --> 00:24:44,919
Speaker 3: There might be some, I mean there's probably some in

582
00:24:45,000 --> 00:24:47,359
Speaker 3: like at bad areas of interest.

583
00:24:47,440 --> 00:24:49,679
Speaker 1: It's like a refrigerator sometimes.

584
00:24:49,160 --> 00:24:52,919
Speaker 3: But once again, the free market, do you know how much. Okay,

585
00:24:53,200 --> 00:24:55,639
Speaker 3: let's just say hypothetically, there was a building that was

586
00:24:55,640 --> 00:24:58,560
Speaker 3: built in Huntington Beach, right, and there was low income

587
00:24:58,600 --> 00:25:03,160
Speaker 3: tenants there and they need it twenty stoves and twenty refrigerators. Right,

588
00:25:03,240 --> 00:25:05,480
Speaker 3: So let's say that that's going to cost forty thousand dollars,

589
00:25:05,560 --> 00:25:08,400
Speaker 3: fifty thousand dollars. I guarantee you that if we got

590
00:25:08,440 --> 00:25:10,200
Speaker 3: the community together and so we're going to raise fifty

591
00:25:10,200 --> 00:25:13,560
Speaker 3: thousand dollars to help these people individually. Now they own

592
00:25:13,600 --> 00:25:15,760
Speaker 3: those at this point, not the landlord. Those people own those.

593
00:25:15,840 --> 00:25:19,639
Speaker 3: The community will always come together to help people. Of course,

594
00:25:19,760 --> 00:25:22,840
Speaker 3: I have an inherent faith in the community to do this.

595
00:25:23,119 --> 00:25:26,000
Speaker 3: We don't need the government to mandate how certain business

596
00:25:26,000 --> 00:25:28,600
Speaker 3: owners and individuals spend their money.

597
00:25:29,040 --> 00:25:31,399
Speaker 1: Yeah. I don't know why everything needs to be turned

598
00:25:31,400 --> 00:25:32,680
Speaker 1: into a bill.

599
00:25:33,160 --> 00:25:36,280
Speaker 3: Yeah, well because they're bored. So I mean that's the WTF,

600
00:25:36,280 --> 00:25:39,000
Speaker 3: which I think is definitely an interesting one. It's time

601
00:25:39,040 --> 00:25:40,920
Speaker 3: in this part of the show to sharpen your skills.

602
00:25:41,320 --> 00:25:42,639
Speaker 2: We got some cooking techs. Do you want to give

603
00:25:42,680 --> 00:25:46,200
Speaker 2: us one today? No, you don't want to give us one.

604
00:25:46,320 --> 00:25:48,720
Speaker 1: I don't have any sharpen your skills. Like everything I do,

605
00:25:48,760 --> 00:25:50,760
Speaker 1: I need to be physically doing it. You're so much

606
00:25:50,760 --> 00:25:51,160
Speaker 1: better at.

607
00:25:51,080 --> 00:25:53,840
Speaker 3: This scramble the eggs. So people ask me all that

608
00:25:53,880 --> 00:25:55,199
Speaker 3: I'm doing this off the top. I have this one

609
00:25:55,200 --> 00:25:57,479
Speaker 3: as impre rehearse. People ask me about salting the eggs

610
00:25:57,480 --> 00:25:58,560
Speaker 3: before they scramble them.

611
00:25:58,560 --> 00:26:00,960
Speaker 1: Don't do it, No, do it? You do, but you

612
00:26:01,040 --> 00:26:03,320
Speaker 1: don't do it because it makes them tough.

613
00:26:03,440 --> 00:26:06,879
Speaker 2: No, how are eggs going to be tough? When's the

614
00:26:06,960 --> 00:26:09,000
Speaker 2: last time you were You were like, ah, those eggs

615
00:26:09,000 --> 00:26:09,560
Speaker 2: are too chewy.

616
00:26:09,600 --> 00:26:11,680
Speaker 1: Besides, let's try it, let's test it at home.

617
00:26:11,720 --> 00:26:15,200
Speaker 3: So what happens is the salt actually denatures the protein, okay,

618
00:26:15,359 --> 00:26:17,880
Speaker 3: which then allows for it to hold on to more moisture.

619
00:26:18,080 --> 00:26:20,040
Speaker 3: So you do want to pre salt your eggs as

620
00:26:20,080 --> 00:26:23,000
Speaker 3: you're whisking them, in addition to hitting them with a

621
00:26:23,000 --> 00:26:25,600
Speaker 3: little bit of milk, because then that also changes the

622
00:26:25,600 --> 00:26:28,120
Speaker 3: protein structure and allows the eggs to retain more moisture.

623
00:26:28,280 --> 00:26:30,360
Speaker 3: So a little bit of cold milk, a little bit

624
00:26:30,359 --> 00:26:32,359
Speaker 3: of salt, whisk them up. I like to whist some

625
00:26:32,440 --> 00:26:35,280
Speaker 3: air in there, and then once again starting with a

626
00:26:35,320 --> 00:26:37,640
Speaker 3: medium to low heat pan. You don't want a high

627
00:26:37,680 --> 00:26:40,320
Speaker 3: heat pan. High heat and eggs just do not go

628
00:26:40,359 --> 00:26:42,679
Speaker 3: well together. There's nothing worse than brown eggs.

629
00:26:42,680 --> 00:26:43,880
Speaker 1: Oh, they're so gross.

630
00:26:44,040 --> 00:26:46,760
Speaker 3: So I start with with butter in a low heat pan,

631
00:26:46,840 --> 00:26:48,760
Speaker 3: and I just stir and ster and stir and stir.

632
00:26:49,560 --> 00:26:53,159
Speaker 3: There was a like kind of a legend in the

633
00:26:53,200 --> 00:26:55,520
Speaker 3: industry or Scoffee, who was one of the greatest chefs

634
00:26:55,520 --> 00:26:58,399
Speaker 3: ever to live. He wrote a Scoffee's Bible and cooking

635
00:26:58,480 --> 00:27:01,480
Speaker 3: et cetera, where when you would have young komi or

636
00:27:01,760 --> 00:27:04,919
Speaker 3: apprentices come in and say, scramble an egg, or like

637
00:27:05,800 --> 00:27:09,880
Speaker 3: time is irrelevant, scramble the best eggs you can cook, period,

638
00:27:09,920 --> 00:27:12,880
Speaker 3: hands down. Any cook that brought out like an egg

639
00:27:12,920 --> 00:27:15,320
Speaker 3: cooking pan was immediately not hired.

640
00:27:15,800 --> 00:27:18,120
Speaker 2: It was the cooks that started to cook their eggs.

641
00:27:17,800 --> 00:27:21,720
Speaker 3: On a double boiler, interesting because it was that low

642
00:27:21,840 --> 00:27:24,919
Speaker 3: and slow, gentle heat that prevented the proteins from seizoning

643
00:27:24,920 --> 00:27:28,800
Speaker 3: it up too tightly. So you get that beautiful soft, silky,

644
00:27:28,920 --> 00:27:31,840
Speaker 3: velvety egg by doing it low and slow over a

645
00:27:31,880 --> 00:27:33,679
Speaker 3: longer period of time. You want to tell our listeners

646
00:27:33,680 --> 00:27:34,880
Speaker 3: what a double boiler.

647
00:27:34,560 --> 00:27:38,320
Speaker 1: Is, isn't it where you just have the water and

648
00:27:38,320 --> 00:27:40,440
Speaker 1: then you put something on top of it. The water

649
00:27:40,520 --> 00:27:41,240
Speaker 1: is like simmery.

650
00:27:41,560 --> 00:27:44,000
Speaker 2: Yeah, so you're creating like you're essentially steaming. It's like

651
00:27:44,080 --> 00:27:44,640
Speaker 2: gentle heat.

652
00:27:44,640 --> 00:27:46,919
Speaker 3: It's not that direct fire so you take a pot,

653
00:27:47,280 --> 00:27:48,720
Speaker 3: fill it with a little bit of water so it

654
00:27:48,760 --> 00:27:52,800
Speaker 3: creates steam, and then put a stainless steel bowl over

655
00:27:53,080 --> 00:27:55,240
Speaker 3: the pot, so the heat is coming from the steam

656
00:27:55,280 --> 00:27:58,560
Speaker 3: source underneath the thin stainless steel bowl as you're whisking

657
00:27:58,640 --> 00:28:00,520
Speaker 3: it slowly, cooking and me together.

658
00:28:00,640 --> 00:28:03,360
Speaker 1: It's the fancy term of baine marie.

659
00:28:03,800 --> 00:28:06,360
Speaker 2: It is a baine marie. You're right, double boiler.

660
00:28:06,040 --> 00:28:08,400
Speaker 1: Bab I'm like, what's a double boiler?

661
00:28:08,640 --> 00:28:10,880
Speaker 2: Well, I just I hate using the French term. I mean,

662
00:28:10,960 --> 00:28:12,000
Speaker 2: ever since the accident.

663
00:28:13,359 --> 00:28:15,840
Speaker 1: All right, we were moving on to our eighty six it,

664
00:28:16,520 --> 00:28:21,240
Speaker 1: I'll tell you mine. Glamorizing these harmful stunts. Have you

665
00:28:21,280 --> 00:28:23,720
Speaker 1: seen these kids try and do all this crazy stuff,

666
00:28:23,760 --> 00:28:27,800
Speaker 1: you know, beating a train, like running across the train

667
00:28:27,880 --> 00:28:29,359
Speaker 1: tracks and all these craziness.

668
00:28:29,440 --> 00:28:32,000
Speaker 2: I'm like, guys or subwoy surfing, and it's.

669
00:28:31,880 --> 00:28:36,480
Speaker 1: It's for what for what for? Like likes and clicks.

670
00:28:36,680 --> 00:28:38,920
Speaker 1: It's so I'm like, oh my gosh, these kids need

671
00:28:38,960 --> 00:28:39,560
Speaker 1: to stop doing that.

672
00:28:39,760 --> 00:28:40,200
Speaker 2: It's scary.

673
00:28:40,240 --> 00:28:41,880
Speaker 3: There was just a girl that I saw in Chicago

674
00:28:41,920 --> 00:28:44,080
Speaker 3: who died. She was thirteen years old. She was subway

675
00:28:44,120 --> 00:28:46,440
Speaker 3: surfing for like a TikTok video and she died.

676
00:28:46,800 --> 00:28:49,120
Speaker 1: Yeah, they need to stop, Like nobody like you don't

677
00:28:49,120 --> 00:28:49,920
Speaker 1: need to do that stuff.

678
00:28:49,960 --> 00:28:51,680
Speaker 3: I was even scrolling the other day and I saw

679
00:28:51,880 --> 00:28:54,080
Speaker 3: this kid jump off that This is the new one

680
00:28:54,120 --> 00:28:57,120
Speaker 3: where they're jumping off of buildings into water, but they're

681
00:28:57,200 --> 00:28:59,400
Speaker 3: jumping over so like let's say a building is set

682
00:28:59,480 --> 00:29:03,800
Speaker 3: back feet over like a street, they'll jump out to

683
00:29:03,880 --> 00:29:07,240
Speaker 3: go over the street into the water and narrowly miss

684
00:29:07,320 --> 00:29:09,520
Speaker 3: the edge. And I saw this one video where this

685
00:29:09,600 --> 00:29:12,400
Speaker 3: kid jumped, but I guess the I was. Of course,

686
00:29:12,440 --> 00:29:15,360
Speaker 3: I start reading to comments like a fool, he jumped

687
00:29:15,360 --> 00:29:18,160
Speaker 3: next to this long pole that was in the water,

688
00:29:18,520 --> 00:29:20,760
Speaker 3: and everyone's like, he narrowly missed the pole. And then

689
00:29:20,760 --> 00:29:23,800
Speaker 3: somebody commented, well, it was the only place I think

690
00:29:23,800 --> 00:29:25,960
Speaker 3: the person who took the video where it was deep enough,

691
00:29:26,040 --> 00:29:28,360
Speaker 3: so we had to get near the pole or next

692
00:29:28,400 --> 00:29:29,840
Speaker 3: to the pole, because that's how it was deep enough.

693
00:29:29,920 --> 00:29:31,840
Speaker 1: Yeah, he need to stop doing this stuff. It's not

694
00:29:31,960 --> 00:29:34,800
Speaker 1: worth it anyway. That was my depressed in eighty six.

695
00:29:35,160 --> 00:29:36,640
Speaker 3: Well, we're never going to let our kids do that.

696
00:29:36,640 --> 00:29:38,840
Speaker 3: That's where we don't let our kids have phones. Actually

697
00:29:38,880 --> 00:29:40,800
Speaker 3: I won't even let my kid have a rotary phone.

698
00:29:41,120 --> 00:29:44,200
Speaker 1: No, our kids don't have social media, even our oldest,

699
00:29:44,480 --> 00:29:47,040
Speaker 1: because I just don't want her to feel pressured to

700
00:29:47,080 --> 00:29:48,640
Speaker 1: do any of these stupid things.

701
00:29:48,720 --> 00:29:51,160
Speaker 3: I might take your social media away. Please do I

702
00:29:51,160 --> 00:29:52,800
Speaker 3: know you've been playing with your eyebrows a lot?

703
00:29:53,640 --> 00:29:53,840
Speaker 1: What?

704
00:29:54,400 --> 00:29:54,800
Speaker 2: I don't know?

705
00:29:54,880 --> 00:29:55,640
Speaker 1: What does that mean?

706
00:29:55,760 --> 00:29:58,440
Speaker 3: Going back to the original story, I would say my

707
00:29:58,720 --> 00:30:01,800
Speaker 3: eighty six it is is someone in line with that

708
00:30:01,840 --> 00:30:04,160
Speaker 3: because it goes with like the why are you doing

709
00:30:04,200 --> 00:30:06,880
Speaker 3: this for clicks? So we talk about food influencers all

710
00:30:06,920 --> 00:30:09,360
Speaker 3: the time in the restaurant industry. People who come in

711
00:30:09,880 --> 00:30:12,080
Speaker 3: demand a free meal tell you they're going to give

712
00:30:12,080 --> 00:30:14,680
Speaker 3: you a ton of coverage. Order twenty items on the menu,

713
00:30:15,000 --> 00:30:17,840
Speaker 3: line the table with it, take a high res close

714
00:30:17,920 --> 00:30:21,040
Speaker 3: up shot of every single item, then leave all the food.

715
00:30:21,280 --> 00:30:23,400
Speaker 1: All the food. They don't eat it. And I feel

716
00:30:23,400 --> 00:30:26,320
Speaker 1: like this was necessary. I want to say back in

717
00:30:26,360 --> 00:30:29,560
Speaker 1: like twenty seventeen, twenty sixteen, like you really did want

718
00:30:29,560 --> 00:30:32,440
Speaker 1: those food influencers in your restaurant and taking pictures of

719
00:30:32,480 --> 00:30:35,760
Speaker 1: everything because people really did like listen to them. Yeah,

720
00:30:35,800 --> 00:30:37,040
Speaker 1: but nowadays you don't need that.

721
00:30:37,320 --> 00:30:39,480
Speaker 2: I was still I was still even then I was disgusted.

722
00:30:39,760 --> 00:30:42,480
Speaker 1: We never paid anybody. So that's the thing. Some people

723
00:30:42,520 --> 00:30:44,200
Speaker 1: would like try to get us to pay them, and

724
00:30:44,240 --> 00:30:46,360
Speaker 1: I'm like, we're not paying you to post our food.

725
00:30:46,480 --> 00:30:50,200
Speaker 3: A lot of the good original food influencers like Daily Food,

726
00:30:50,240 --> 00:30:52,280
Speaker 3: Feed and Devour Power.

727
00:30:52,440 --> 00:30:53,760
Speaker 1: Yeah, those were like the ogs.

728
00:30:53,880 --> 00:30:56,120
Speaker 3: Those were the OG's and they would eat it right

729
00:30:56,200 --> 00:30:58,400
Speaker 3: like they would eat it, and they would do a

730
00:30:58,440 --> 00:31:00,560
Speaker 3: story about the restaurant and they would cut more than

731
00:31:00,640 --> 00:31:02,240
Speaker 3: just the food. Now it's like, I want to come in,

732
00:31:02,280 --> 00:31:03,680
Speaker 3: I want to take my photo and I'm out, I

733
00:31:03,720 --> 00:31:06,520
Speaker 3: want to make money on my social media off of

734
00:31:06,680 --> 00:31:09,080
Speaker 3: your food, and I'm gonna throw the food away because

735
00:31:09,080 --> 00:31:09,680
Speaker 3: I'm wasteful.

736
00:31:09,840 --> 00:31:13,480
Speaker 1: Yeah. One, it's just incredibly wasteful. And two it's like, okay,

737
00:31:13,560 --> 00:31:15,800
Speaker 1: I had this. I remember not too long ago. A

738
00:31:15,800 --> 00:31:17,720
Speaker 1: couple months ago, somebody reached out to me with, you know,

739
00:31:17,760 --> 00:31:21,200
Speaker 1: maybe five six thousand followers. I'd love to come in

740
00:31:21,240 --> 00:31:23,880
Speaker 1: and shoot some content for you and you know this,

741
00:31:23,960 --> 00:31:26,080
Speaker 1: that and the other. And I'm like, girlfriend, I don't

742
00:31:26,120 --> 00:31:28,120
Speaker 1: need you to come in. And she called her girlfriend

743
00:31:28,200 --> 00:31:31,720
Speaker 1: shoot some content. No I did not, but it's funny, girl,

744
00:31:32,440 --> 00:31:34,000
Speaker 1: girl don't need you.

745
00:31:34,680 --> 00:31:35,360
Speaker 2: Oh my gosh.

746
00:31:35,360 --> 00:31:37,520
Speaker 3: See this is she's getting feisty now or moving in

747
00:31:37,760 --> 00:31:39,800
Speaker 3: moving in past thirty minutes and she's ready to throw

748
00:31:40,040 --> 00:31:41,840
Speaker 3: the gauntlet. So I agree with that one that needs

749
00:31:41,880 --> 00:31:43,640
Speaker 3: to go. What do you guys think needs we need

750
00:31:43,800 --> 00:31:46,479
Speaker 3: eighty six these days, so be sure to hit us up.

751
00:31:46,520 --> 00:31:49,000
Speaker 3: I'm at Chef Gruel on X tell us what you

752
00:31:49,000 --> 00:31:49,880
Speaker 3: want to see eighty.

753
00:31:49,680 --> 00:31:52,160
Speaker 1: Six and I'm Lauren Girl on X. Yeah, let us

754
00:31:52,160 --> 00:31:54,240
Speaker 1: know or give us your WTF stories.

755
00:31:54,360 --> 00:31:56,160
Speaker 2: Yeah, WTF stories you name it?

756
00:31:56,280 --> 00:31:58,760
Speaker 1: Or what do you want to see? Like what sharpen

757
00:31:58,800 --> 00:31:59,440
Speaker 1: your skills?

758
00:31:59,560 --> 00:31:59,720
Speaker 2: Yes?

759
00:32:00,080 --> 00:32:02,520
Speaker 3: Yes, food questions all the time. I think that that

760
00:32:02,680 --> 00:32:04,760
Speaker 3: and of itself could be its own show. And maybe

761
00:32:04,800 --> 00:32:06,760
Speaker 3: we'll start doing a list. We'll create a segment where

762
00:32:06,800 --> 00:32:08,240
Speaker 3: we take a lot of the food questions we get

763
00:32:08,240 --> 00:32:10,960
Speaker 3: and we can answer them because we need to see

764
00:32:10,960 --> 00:32:12,840
Speaker 3: more people cooking at home. That's going to be the

765
00:32:12,920 --> 00:32:17,080
Speaker 3: key to increasing our health in America, reducing chronic disease,

766
00:32:17,320 --> 00:32:19,800
Speaker 3: but most importantly bringing the family around the table. I

767
00:32:19,840 --> 00:32:22,360
Speaker 3: think that so much happens over the table from a

768
00:32:22,400 --> 00:32:26,680
Speaker 3: community perspective that otherwise people wouldn't come together. I've always

769
00:32:26,680 --> 00:32:28,719
Speaker 3: said you could take the two of the most diametrically

770
00:32:28,760 --> 00:32:32,440
Speaker 3: opposed personalities, be it in politics, business and life and

771
00:32:32,640 --> 00:32:36,200
Speaker 3: put them, have them sit down, eat together over a meal,

772
00:32:36,240 --> 00:32:37,680
Speaker 3: and all they can talk about is food.

773
00:32:37,720 --> 00:32:38,000
Speaker 2: That's it.

774
00:32:38,320 --> 00:32:41,160
Speaker 3: And I guarantee you they will find so much common ground.

775
00:32:41,200 --> 00:32:43,840
Speaker 3: They'll say, maybe this person isn't that bad unless it's

776
00:32:43,880 --> 00:32:44,400
Speaker 3: Katie Porter.

777
00:32:45,640 --> 00:32:46,400
Speaker 1: Yeah, exactly.

778
00:32:46,640 --> 00:32:48,360
Speaker 3: I've always said I'd love to sit down with Gavin

779
00:32:48,400 --> 00:32:51,440
Speaker 3: Newsom at French laundry have a conversation.

780
00:32:51,560 --> 00:32:53,600
Speaker 1: I've always wanted to go to the French laundry, so

781
00:32:53,640 --> 00:32:56,120
Speaker 1: maybe we can have a little triple date.

782
00:32:56,400 --> 00:32:59,080
Speaker 3: After he was caught dining at the French laundry, it

783
00:32:59,120 --> 00:33:00,760
Speaker 3: killed it for me, It really did.

784
00:33:01,000 --> 00:33:02,280
Speaker 1: The French laundry.

785
00:33:02,320 --> 00:33:04,440
Speaker 2: Yeah, I don't want together, Yeah, I really don't.

786
00:33:04,640 --> 00:33:05,560
Speaker 1: All right, well let's not.

787
00:33:05,720 --> 00:33:08,480
Speaker 2: Why don't I take you to the Spanish laundry?

788
00:33:08,480 --> 00:33:09,600
Speaker 1: All right? Sounds fun.

789
00:33:09,680 --> 00:33:11,280
Speaker 2: It's where you bring your dirty clothes and then they

790
00:33:11,280 --> 00:33:12,440
Speaker 2: smother you and olive juice.

791
00:33:12,480 --> 00:33:13,200
Speaker 1: Oh I like it?

792
00:33:13,400 --> 00:33:13,960
Speaker 2: Yeah?

793
00:33:14,040 --> 00:33:14,360
Speaker 1: All right.

794
00:33:14,520 --> 00:33:16,160
Speaker 2: On that note, that was a little awkward, So we

795
00:33:16,280 --> 00:33:18,080
Speaker 2: like to leave you with the awkwardness, So enjoy the

796
00:33:18,120 --> 00:33:19,680
Speaker 2: rest of your day. Thanks for tuning in.

797
00:33:20,080 --> 00:33:22,560
Speaker 3: Be sure to follow us American Gravy wherever you listen

798
00:33:22,600 --> 00:33:26,320
Speaker 3: to your podcasts and subscribe whatever you got to do,

799
00:33:26,440 --> 00:33:28,320
Speaker 3: click all the buttons. Make sure you give us a

800
00:33:28,360 --> 00:33:31,120
Speaker 3: review five star, obviously, because Lauren's five star.

801
00:33:31,480 --> 00:33:32,800
Speaker 1: Oh dear, all right bye, guys,