1 00:00:08,960 --> 00:00:12,760 Speaker 1: This is me eat your podcast coming at you shirtless, 2 00:00:12,800 --> 00:00:17,640 Speaker 1: severely bug bitten and in my case, underwear listening podcast. 3 00:00:18,239 --> 00:00:29,280 Speaker 1: You can't predict anything. Uh this this is embarrassing. Uh. 4 00:00:29,960 --> 00:00:34,720 Speaker 1: The dude wrote in, like this is kind of like 5 00:00:34,760 --> 00:00:37,560 Speaker 1: stunningly embarrassing. But a guy wrote in, and uh, he's 6 00:00:37,680 --> 00:00:40,160 Speaker 1: driving all around the place. He says he drew from. 7 00:00:40,200 --> 00:00:43,320 Speaker 1: He drove from northwest Wisconsin, through the Prairie provinces of 8 00:00:43,440 --> 00:00:47,040 Speaker 1: Canada into the Yukon, all the way to the Alaska coast, 9 00:00:47,520 --> 00:00:50,720 Speaker 1: ten thousand miles of highway, listen to a bunch of 10 00:00:50,800 --> 00:00:55,840 Speaker 1: podcast episodes, and decided he need to scold me about 11 00:00:57,200 --> 00:01:03,040 Speaker 1: attributing a quote to Aldo Leopold that Elder Leopold did 12 00:01:03,080 --> 00:01:05,680 Speaker 1: not say. The quote is ethical behavior is doing the 13 00:01:05,800 --> 00:01:07,600 Speaker 1: right thing when no one else is watching, even when 14 00:01:07,600 --> 00:01:09,520 Speaker 1: doing the wrong thing is legal, which I've quoted a 15 00:01:09,560 --> 00:01:14,120 Speaker 1: thousand times. He says, Leopold never said such a thing ever. 16 00:01:14,480 --> 00:01:16,200 Speaker 1: Now he like goes down to be real mean to me. 17 00:01:16,240 --> 00:01:19,119 Speaker 1: This guy's name is Keith. But then you could tell 18 00:01:19,120 --> 00:01:21,280 Speaker 1: that he had the same problem because I have searched 19 00:01:21,280 --> 00:01:25,399 Speaker 1: through the Leopold archives and Madison, Wisconsin. While writing on 20 00:01:25,400 --> 00:01:28,080 Speaker 1: a related topic, and I found no such quote anywhere 21 00:01:28,080 --> 00:01:31,840 Speaker 1: in his writings or speeches. He scoured all of his works, 22 00:01:32,040 --> 00:01:35,720 Speaker 1: doesn't find those words. Last year, after seeing an anti 23 00:01:35,800 --> 00:01:38,720 Speaker 1: hunting group and a pro hunting group both use that 24 00:01:38,800 --> 00:01:44,160 Speaker 1: quote in the same week, attributing it to Leopold, I 25 00:01:44,240 --> 00:01:46,200 Speaker 1: decided to answer the question once and for all. I 26 00:01:46,280 --> 00:01:51,400 Speaker 1: contacted an Old associate, Curt Mind, the world's greatest Leopold authority, 27 00:01:51,600 --> 00:01:56,000 Speaker 1: a trustee of the Leopold Foundation, a professor of ecology 28 00:01:56,040 --> 00:02:01,120 Speaker 1: at University of Wisconsin, the author of the definitive Theopold Biography. 29 00:02:04,040 --> 00:02:07,080 Speaker 1: He doesn't know where that quote came from either. He 30 00:02:07,160 --> 00:02:13,600 Speaker 1: has read every quotable word Leopold ever wrote or said. Gosh, 31 00:02:13,639 --> 00:02:17,320 Speaker 1: I feel like in Bugle magazine's column, Dude, what's that 32 00:02:17,400 --> 00:02:22,000 Speaker 1: column called ethics or situation ethics? I believe is the column? 33 00:02:22,040 --> 00:02:24,320 Speaker 1: Come on, someone helped me out. Nobody else reas No, No No, 34 00:02:24,520 --> 00:02:26,359 Speaker 1: I don't know. I don't want to say that that 35 00:02:26,480 --> 00:02:30,560 Speaker 1: quote attributed to Aldo Leopold is like in the header 36 00:02:30,639 --> 00:02:32,360 Speaker 1: of that column. I've been reading that son of a 37 00:02:32,360 --> 00:02:35,200 Speaker 1: bitching quote for my not my whole life, but a 38 00:02:35,200 --> 00:02:38,160 Speaker 1: lot of it. I got turned on to Eldo Leopold. 39 00:02:38,200 --> 00:02:39,760 Speaker 1: I could tell you the year I got turned onto 40 00:02:39,760 --> 00:02:45,240 Speaker 1: Eldo Leopold would have been the reason I'm thinking of 41 00:02:45,240 --> 00:02:46,919 Speaker 1: that year because that was the first year we tried 42 00:02:46,960 --> 00:02:48,680 Speaker 1: to cook a de Year's tongue, which we'll be talking 43 00:02:48,720 --> 00:02:55,760 Speaker 1: about shortly. Um. Another thing, research just came out. They've 44 00:02:55,760 --> 00:02:59,840 Speaker 1: been doing this extensive study of links and fishers. Hold on, 45 00:03:00,080 --> 00:03:04,360 Speaker 1: we done with the quote, what did you do? Feel like? 46 00:03:05,520 --> 00:03:07,960 Speaker 1: I feel no, but I feel like I feel like 47 00:03:08,000 --> 00:03:11,560 Speaker 1: he's probably right as rude as he is. Here's how 48 00:03:11,560 --> 00:03:15,240 Speaker 1: he ends his email. Eldo was a great man and 49 00:03:15,280 --> 00:03:17,360 Speaker 1: a deep, deep thinker. But he never said what you 50 00:03:17,440 --> 00:03:23,239 Speaker 1: keep saying. He said, stop it. That's how he ends, 51 00:03:23,280 --> 00:03:27,919 Speaker 1: just straight talk. Stop it sounds like my daughter. Oh, 52 00:03:28,000 --> 00:03:32,640 Speaker 1: I think we're gonna get that one. Well, I didn't 53 00:03:32,639 --> 00:03:36,160 Speaker 1: say his last name, the run round name Keith from 54 00:03:36,160 --> 00:03:38,680 Speaker 1: other people. He dudes are driving around ten thousand mile 55 00:03:38,720 --> 00:03:43,160 Speaker 1: loops named Keith. I believe that this will be his 56 00:03:43,240 --> 00:03:45,720 Speaker 1: favorite podcast of all time. Oh yeah, Oh, he'll eat 57 00:03:45,800 --> 00:03:48,800 Speaker 1: it up. He'll eat it up because he's like, yeah, 58 00:03:49,880 --> 00:03:53,720 Speaker 1: you're wrong, this one's for you. Yeah. He's got a 59 00:03:53,760 --> 00:03:56,600 Speaker 1: lot of um. He's he's one of those dudes that 60 00:03:56,800 --> 00:04:00,200 Speaker 1: uh is like and you get to the bo of 61 00:04:00,200 --> 00:04:02,960 Speaker 1: his email and he has a lot of logos of 62 00:04:03,000 --> 00:04:06,280 Speaker 1: his affiliations, like you know you're going like hunting, fishing, 63 00:04:06,440 --> 00:04:10,240 Speaker 1: chat rooms for ums. Everybody ends with like a quote 64 00:04:12,080 --> 00:04:15,080 Speaker 1: CP can shooting twice is stupid stuff like that. Like 65 00:04:15,120 --> 00:04:17,400 Speaker 1: guys who like have a quote that like really sums 66 00:04:17,520 --> 00:04:21,960 Speaker 1: up their personality. He runs with um, he runs with 67 00:04:22,040 --> 00:04:26,040 Speaker 1: like his affiliations. I like the guy because he's the 68 00:04:26,120 --> 00:04:28,440 Speaker 1: kind of guy that rather than sitting there being annoyed 69 00:04:29,120 --> 00:04:32,719 Speaker 1: mm hm, he's like you know what he'd probably like 70 00:04:32,760 --> 00:04:36,719 Speaker 1: to know. I'm gonna send him no Nope. But in 71 00:04:36,839 --> 00:04:40,800 Speaker 1: his email stop it the bottom tagline. He doesn't have 72 00:04:40,839 --> 00:04:45,560 Speaker 1: any Leopold quotes. No, I'd even put that quote in 73 00:04:45,600 --> 00:04:47,120 Speaker 1: the bottom I think. And I was gonna say that 74 00:04:47,160 --> 00:04:51,800 Speaker 1: I said it nothing not one seven or now that 75 00:04:51,839 --> 00:04:53,720 Speaker 1: no one knows where it came from. Yeah, maybe maybe 76 00:04:53,760 --> 00:04:55,839 Speaker 1: he's just giving you permission to just own that one. 77 00:04:57,000 --> 00:04:58,880 Speaker 1: So I'm gonna start I'm gonna start making the dice 78 00:04:58,920 --> 00:05:01,480 Speaker 1: said it. And after you're quote, he says Steve right now, 79 00:05:01,640 --> 00:05:04,839 Speaker 1: and then it says thank you, Keith. Here's another quote 80 00:05:04,839 --> 00:05:08,200 Speaker 1: that probably isn't true, But I heard that Sammy Hagar. 81 00:05:08,279 --> 00:05:10,760 Speaker 1: Have we talked about this for you? Honest, I don't 82 00:05:10,800 --> 00:05:13,520 Speaker 1: think so. I heard that Sammy Hagar, and I even 83 00:05:13,520 --> 00:05:15,160 Speaker 1: looked up to see if he said this. It kind 84 00:05:15,160 --> 00:05:17,880 Speaker 1: of doesn't make sense, but I heard that Sammy Hagar 85 00:05:18,040 --> 00:05:21,839 Speaker 1: said that his lyrics come from thinking he knew what 86 00:05:21,960 --> 00:05:24,640 Speaker 1: someone was saying in a song, and then learn what 87 00:05:24,640 --> 00:05:28,120 Speaker 1: they're actually saying, and then just took what he thought 88 00:05:28,160 --> 00:05:31,719 Speaker 1: they were saying and made it a song. So kind 89 00:05:31,760 --> 00:05:35,359 Speaker 1: of plagiarism, like how in in a God to you know, 90 00:05:35,440 --> 00:05:37,520 Speaker 1: in the Garden of Eden, it sounds like he's saying 91 00:05:37,560 --> 00:05:40,320 Speaker 1: in a God of DaVita, So it'd be like if 92 00:05:40,320 --> 00:05:41,920 Speaker 1: you wrote a song like, well, now that I know 93 00:05:42,040 --> 00:05:44,320 Speaker 1: he's saying in the Garden of Eden, I'm going to 94 00:05:44,440 --> 00:05:47,680 Speaker 1: write a song where someone says in a Godadvita. But 95 00:05:47,760 --> 00:05:50,000 Speaker 1: I don't know what he could have heard that would 96 00:05:50,040 --> 00:05:52,160 Speaker 1: make that where he thought they were saying I can't 97 00:05:52,240 --> 00:05:57,680 Speaker 1: drive fifty five? Oh yeah, the original Like what was 98 00:05:57,720 --> 00:05:59,800 Speaker 1: the song? No, he is saying, do you know what 99 00:05:59,839 --> 00:06:03,520 Speaker 1: thise know what I'm saying said? So you can't take 100 00:06:03,560 --> 00:06:05,560 Speaker 1: that and go like, well, that's how he must have 101 00:06:05,640 --> 00:06:08,680 Speaker 1: come up with I can't drop a great example song. 102 00:06:09,040 --> 00:06:12,080 Speaker 1: I can't remember who the original artist is, but stuck 103 00:06:12,080 --> 00:06:15,840 Speaker 1: in a low die again? Yeah oh yeah, Creten, Yeah, 104 00:06:16,200 --> 00:06:19,400 Speaker 1: thank you. For many years decades, I thought that they 105 00:06:19,400 --> 00:06:24,520 Speaker 1: were saying, only the Good Die young. There's a similar 106 00:06:24,560 --> 00:06:27,600 Speaker 1: song similar to lyrics and sounds. So that's how they 107 00:06:27,640 --> 00:06:29,360 Speaker 1: came up with that song, only the Good Die Young. 108 00:06:29,360 --> 00:06:32,640 Speaker 1: That's how Billy Joel came up with that. Maybe I 109 00:06:32,680 --> 00:06:36,159 Speaker 1: thought Towns Vand's aunt penned. He might have, He might 110 00:06:36,200 --> 00:06:40,400 Speaker 1: have not created he wrote. He wrote every song. Unbeknownst 111 00:06:40,360 --> 00:06:43,799 Speaker 1: to a lot of people. He wrote all the songs. Yeah, 112 00:06:43,960 --> 00:06:47,400 Speaker 1: tragic him and J J. Kale can move on to 113 00:06:47,480 --> 00:06:51,160 Speaker 1: this fisher research out of Maine. There's everbody knows that 114 00:06:51,240 --> 00:06:54,440 Speaker 1: a fisher is. So it's a remember the Weasel family 115 00:06:55,279 --> 00:06:59,279 Speaker 1: Mustarland like a souped up Pine Martin, which is like 116 00:06:59,279 --> 00:07:03,719 Speaker 1: a souped up easil. Uh. They're doing some links research 117 00:07:05,680 --> 00:07:08,960 Speaker 1: in Maine and they're finding that and this is bizarre. 118 00:07:09,040 --> 00:07:19,440 Speaker 1: They're finding that fissures successfully prey on links. Wow wow, 119 00:07:20,040 --> 00:07:25,080 Speaker 1: because they're putting they have links with they have collared links. 120 00:07:26,240 --> 00:07:28,520 Speaker 1: And what people do when they're doing mortality studies. Is 121 00:07:28,560 --> 00:07:31,760 Speaker 1: you you put a collar on a thing that like 122 00:07:31,840 --> 00:07:35,080 Speaker 1: logs a GPS waypoint every whatever. I don't know, I 123 00:07:35,080 --> 00:07:37,000 Speaker 1: don't know what's typical in a mortality study, but it 124 00:07:37,040 --> 00:07:40,200 Speaker 1: logs a GPS waypoint every x hours and then all 125 00:07:40,240 --> 00:07:43,280 Speaker 1: of a sudden you see that thing doesn't move for 126 00:07:43,320 --> 00:07:45,880 Speaker 1: an unusual period of time, and then you go there 127 00:07:45,960 --> 00:07:49,040 Speaker 1: quickly and ask try to ascertain what's going on. They're 128 00:07:49,040 --> 00:07:50,920 Speaker 1: doing the links work in the winter sort of snow 129 00:07:50,920 --> 00:07:52,880 Speaker 1: on the grounds. You can get a pretty vivid picture 130 00:07:52,920 --> 00:07:57,120 Speaker 1: of what happened, and fishers seem to get on their 131 00:07:57,120 --> 00:08:01,320 Speaker 1: trail and track them. And they even mentioned in this 132 00:08:01,440 --> 00:08:05,360 Speaker 1: thing that it seems that during snow flurries, during snow storms, 133 00:08:05,600 --> 00:08:08,880 Speaker 1: they will make their move and jump on the links 134 00:08:09,200 --> 00:08:11,320 Speaker 1: and kill it by biting the back of its neck. 135 00:08:12,160 --> 00:08:15,400 Speaker 1: Now there should also be known about fishers, is there's 136 00:08:15,400 --> 00:08:17,640 Speaker 1: some bad mo fols because they're one of the few 137 00:08:17,680 --> 00:08:22,360 Speaker 1: things that really regularly kills porcupines. They get them rolled 138 00:08:22,400 --> 00:08:29,000 Speaker 1: over and attack the soft quillst belly patch. Pine Martin's 139 00:08:29,040 --> 00:08:31,840 Speaker 1: too too right. I don't know about Pine Martins. I 140 00:08:31,920 --> 00:08:38,880 Speaker 1: heard that, um their cousins. Yeah, Uh. Guy rode in 141 00:08:38,880 --> 00:08:42,160 Speaker 1: about Mark Kennyon was on this show, and he's talking 142 00:08:42,160 --> 00:08:45,400 Speaker 1: about eating apples. How you can eat apples to mask 143 00:08:45,600 --> 00:08:52,760 Speaker 1: your the scent that you breathe out. Uh if that 144 00:08:52,800 --> 00:08:54,800 Speaker 1: works now, I remember hearing the same thing about carrots, Like, 145 00:08:54,840 --> 00:08:56,920 Speaker 1: eat a bunch of apples, then you smell like something. 146 00:08:57,000 --> 00:08:58,560 Speaker 1: Do you would want to eat this guy, I was 147 00:08:58,600 --> 00:09:01,840 Speaker 1: saying one of the upsides, he acknowledged the many downsides. 148 00:09:02,440 --> 00:09:06,720 Speaker 1: One of the upsides of being a chaw dog is 149 00:09:06,720 --> 00:09:09,120 Speaker 1: that he when he's up in his tree spitting out 150 00:09:09,160 --> 00:09:11,120 Speaker 1: che spit, he's he's that deer come up and lick 151 00:09:11,240 --> 00:09:17,199 Speaker 1: up that dip. WHOA, you don't buy that, No, it's 152 00:09:17,200 --> 00:09:20,360 Speaker 1: gonna get people chewing. Yeah. A guy rode in that 153 00:09:20,440 --> 00:09:22,679 Speaker 1: we talked about you too much, and it's gonna make 154 00:09:22,800 --> 00:09:24,400 Speaker 1: and we've got a coup. People right in and say 155 00:09:24,480 --> 00:09:27,240 Speaker 1: that us talking about you made him made them start 156 00:09:27,280 --> 00:09:31,520 Speaker 1: dipping again. Relapse. He pulled a new gas station and 157 00:09:31,520 --> 00:09:34,720 Speaker 1: bought it him well, and another guy said that we're 158 00:09:34,720 --> 00:09:36,360 Speaker 1: talking about dip and I feel like when I'm talking 159 00:09:36,360 --> 00:09:38,600 Speaker 1: about I'm talking about people getting cancer and riddled with 160 00:09:38,720 --> 00:09:41,480 Speaker 1: holes in their face. But he said, we're gonna make 161 00:09:41,559 --> 00:09:44,080 Speaker 1: kids start dipping if we don't stop talking about dip. 162 00:09:44,440 --> 00:09:48,199 Speaker 1: So I I hesitated to talk about the deer attracting qualities. 163 00:09:48,920 --> 00:09:51,360 Speaker 1: But the one thing that we're missing there is that 164 00:09:51,440 --> 00:09:55,319 Speaker 1: you don't have to catalyze dipped have a smell by 165 00:09:55,360 --> 00:09:58,079 Speaker 1: putting in your mouth. You just bringing extra yetie down 166 00:09:58,120 --> 00:09:59,760 Speaker 1: to the cannon. There is some hot water and then 167 00:10:00,040 --> 00:10:02,160 Speaker 1: but around your tree stand like. It doesn't have to 168 00:10:02,160 --> 00:10:03,960 Speaker 1: touch your body. That's a good point. Can you just 169 00:10:04,080 --> 00:10:07,599 Speaker 1: buy a log, Yeah, have a just dribble it the 170 00:10:07,600 --> 00:10:13,559 Speaker 1: whole way out cancer free, or just just have Garrett 171 00:10:13,640 --> 00:10:15,520 Speaker 1: just put the lid on a bunch of his Garrett 172 00:10:15,720 --> 00:10:19,840 Speaker 1: Gatorade bottles. Yeah, yeah, you're going to you're doing a 173 00:10:19,840 --> 00:10:22,680 Speaker 1: sporting good star next to the doing the doing rut 174 00:10:22,720 --> 00:10:25,040 Speaker 1: yurin is just a bottle of dog should be Dug 175 00:10:25,120 --> 00:10:28,520 Speaker 1: Duran's piss and Dirt's cheese dirt spit. Or you make 176 00:10:28,559 --> 00:10:32,160 Speaker 1: a concoction of Buckman juice, Buckman juice and dirt myths 177 00:10:32,160 --> 00:10:35,360 Speaker 1: spit with some apple. That'd be a great product. Man. 178 00:10:35,440 --> 00:10:39,959 Speaker 1: It was, Yeah, Doug Duran's urine mixed with Dirt's cheese 179 00:10:39,960 --> 00:10:41,679 Speaker 1: spit and it's like a deer to be like the 180 00:10:42,120 --> 00:10:47,800 Speaker 1: world's greatest deer tracks. You can just call it rut. Okay, 181 00:10:47,800 --> 00:10:51,160 Speaker 1: one more quick thing I did my crraction. I talked 182 00:10:51,160 --> 00:10:54,920 Speaker 1: about deer looking up dip talked about fishers. I'm gonna 183 00:10:54,960 --> 00:10:59,719 Speaker 1: touch on New Zealand. It's a kind of baffling situation 184 00:11:00,080 --> 00:11:02,120 Speaker 1: and no one here is gonna have an expert opinion 185 00:11:02,120 --> 00:11:05,600 Speaker 1: on that and everything. Guy was talking about Seth Right, 186 00:11:05,679 --> 00:11:08,280 Speaker 1: you were just sharing with us recently about shot gobbling 187 00:11:08,280 --> 00:11:11,480 Speaker 1: turkeys by throwing rocks and stop signs. Okay, guy hunting 188 00:11:11,559 --> 00:11:13,000 Speaker 1: up state in New York, and he says the most 189 00:11:13,040 --> 00:11:17,720 Speaker 1: beautiful shot gobbling that occurs is that he hunts by 190 00:11:17,760 --> 00:11:20,640 Speaker 1: a lake that has a lot of loons, and in 191 00:11:20,679 --> 00:11:25,200 Speaker 1: the spring, the loon, a loon will light up the 192 00:11:25,240 --> 00:11:28,720 Speaker 1: little shot gobbled turkeys. That's what I have not heard before. 193 00:11:29,480 --> 00:11:31,560 Speaker 1: Added to the list. Who can do a loon call? 194 00:11:32,640 --> 00:11:38,400 Speaker 1: That's tough. That's pretty good, not bad? Uh. Okay in 195 00:11:38,400 --> 00:11:40,360 Speaker 1: New Zealand. Now this is this is just telling. I'm 196 00:11:40,400 --> 00:11:43,920 Speaker 1: just telling you this. I can't put any There's nothing 197 00:11:43,960 --> 00:11:46,920 Speaker 1: I can do here for you. I'm providing nothing but 198 00:11:47,559 --> 00:11:49,960 Speaker 1: telling about this is outside of my area of expertise. 199 00:11:50,240 --> 00:11:57,680 Speaker 1: I'm deeply American, but um, just as like game management 200 00:11:57,679 --> 00:12:00,600 Speaker 1: in Africa baffles me, game management in New Zealand baffles me. 201 00:12:00,679 --> 00:12:06,959 Speaker 1: But there's a debate going on where like in New Zealand, um, 202 00:12:07,080 --> 00:12:12,199 Speaker 1: the the sort of radical left of the environmental movement 203 00:12:12,720 --> 00:12:18,960 Speaker 1: is very anti game animals because there's no game animals 204 00:12:19,040 --> 00:12:22,040 Speaker 1: native to New Zealand. They had those big five pound birds, 205 00:12:22,080 --> 00:12:24,640 Speaker 1: but they killed them all prior prior. I think there 206 00:12:24,720 --> 00:12:27,120 Speaker 1: was always yeah, but I think they were extinct prior 207 00:12:27,200 --> 00:12:32,840 Speaker 1: to European contact, like the indigenous people. I think once 208 00:12:32,880 --> 00:12:36,439 Speaker 1: it was settled by you know what became the indigenous population, 209 00:12:36,480 --> 00:12:40,720 Speaker 1: those birds were wiped out. But when when Europeans started showing, 210 00:12:40,760 --> 00:12:44,520 Speaker 1: they started trucking over all the game animals that were 211 00:12:44,600 --> 00:12:47,480 Speaker 1: familiar with from Europe and also Asia and even some 212 00:12:47,600 --> 00:12:49,640 Speaker 1: from North America because they put some elk here in there. 213 00:12:50,240 --> 00:12:54,080 Speaker 1: But they brought tar over Himalayan tar and caught him 214 00:12:54,120 --> 00:12:59,680 Speaker 1: loose in New Zealand. And they occupy the alpine areas 215 00:12:59,720 --> 00:13:03,080 Speaker 1: of News Zealand and apparently cause some amount of damage 216 00:13:03,120 --> 00:13:08,320 Speaker 1: to native flora. So the hunters want all the game 217 00:13:08,320 --> 00:13:12,840 Speaker 1: animals they like to hunt for him and the left 218 00:13:13,160 --> 00:13:17,679 Speaker 1: side of the environmental spectrum would like to see them eradicated. 219 00:13:17,800 --> 00:13:21,840 Speaker 1: And right now there was like some really aggressive coal 220 00:13:22,520 --> 00:13:25,200 Speaker 1: was proposed. And typically when they go in cold tire 221 00:13:25,240 --> 00:13:27,640 Speaker 1: in New Zealand, so the government shoots him out of helicopters. 222 00:13:27,880 --> 00:13:29,800 Speaker 1: The reasons you see so much crazy stuff have in 223 00:13:29,800 --> 00:13:32,240 Speaker 1: New Zealand would never go on here, like you know, 224 00:13:32,320 --> 00:13:34,800 Speaker 1: landing helicopters next to animals and killing them and having 225 00:13:34,920 --> 00:13:37,080 Speaker 1: year round hunting with no bagging them. It's it's all 226 00:13:37,120 --> 00:13:39,640 Speaker 1: because it's non native. It's all non native wildlife that 227 00:13:39,679 --> 00:13:42,480 Speaker 1: isn't particularly welcome in a lot of places. But when 228 00:13:42,480 --> 00:13:44,240 Speaker 1: they when the government guys are up shooting him out 229 00:13:44,280 --> 00:13:45,800 Speaker 1: of helicopters. A lot of times I'll just shoot the 230 00:13:45,800 --> 00:13:50,040 Speaker 1: females and they'll leave bowls so guys can go hunt them. 231 00:13:50,120 --> 00:13:52,920 Speaker 1: But someone came up with this really aggressive coal plan 232 00:13:54,000 --> 00:13:57,560 Speaker 1: which would have you know, I guess, once and for all, 233 00:13:57,640 --> 00:14:00,920 Speaker 1: put the finishing touches on a nun for these populations 234 00:14:00,960 --> 00:14:04,400 Speaker 1: of tar, and the hunters got all mad. We had 235 00:14:04,440 --> 00:14:06,040 Speaker 1: a lot of hunters from New Zealand right and into 236 00:14:06,120 --> 00:14:08,679 Speaker 1: us saying, hey man, you should speak up on this, 237 00:14:09,040 --> 00:14:10,840 Speaker 1: but I can't really speak up on it with real authority, 238 00:14:10,880 --> 00:14:13,079 Speaker 1: because I don't really understand, but I know that when 239 00:14:13,080 --> 00:14:17,280 Speaker 1: I'm like, oftentimes you'll see hunters in New Zealand and 240 00:14:17,320 --> 00:14:21,680 Speaker 1: Australia kind of be like, hey, hunting here is good 241 00:14:21,800 --> 00:14:24,200 Speaker 1: or hunting here is okay because it's all non natives. Anyways, 242 00:14:24,200 --> 00:14:26,560 Speaker 1: we got to get rid of the non natives. So 243 00:14:26,600 --> 00:14:28,440 Speaker 1: it puts you in a weird situation if you've been 244 00:14:28,520 --> 00:14:32,200 Speaker 1: articulating that perspective and all of a sudden, I you're like, oh, 245 00:14:32,360 --> 00:14:34,880 Speaker 1: wait a minute, wait a minute, wait a minute, don't 246 00:14:34,920 --> 00:14:39,480 Speaker 1: kill them all right, it's a weird situation. What was 247 00:14:39,520 --> 00:14:44,040 Speaker 1: the aggressive plan the like liberal left or whatnot came 248 00:14:44,120 --> 00:14:46,880 Speaker 1: up with. Oh, it was killing hundreds of thousands of 249 00:14:46,960 --> 00:14:50,520 Speaker 1: tar and shooting all the bulls. Yeah, and you have 250 00:14:50,640 --> 00:14:54,040 Speaker 1: to assume there's probably like flavored with a little bit 251 00:14:54,040 --> 00:14:57,080 Speaker 1: of anti hunting sentiment the way it's presented to me, 252 00:14:57,680 --> 00:15:00,560 Speaker 1: because he used to leave bowls around because without females 253 00:15:00,560 --> 00:15:02,760 Speaker 1: are not doing allowed to explode the population. And then 254 00:15:02,800 --> 00:15:05,640 Speaker 1: hunters google hunt the bulls. Yeah, and you know whatever, 255 00:15:05,680 --> 00:15:07,840 Speaker 1: get the highs eat me. I own a toward New Zealand. 256 00:15:08,600 --> 00:15:10,800 Speaker 1: This is probably one of the more dangerous hunts I've 257 00:15:10,800 --> 00:15:15,120 Speaker 1: ever been on. What's your take on it? Man? My 258 00:15:15,200 --> 00:15:18,400 Speaker 1: take is I remember visiting, introducing yourself. Oh this is 259 00:15:18,480 --> 00:15:23,760 Speaker 1: Eduardo Garcia. Everybody, thanks for being here morning. Yeah. So, 260 00:15:24,040 --> 00:15:26,680 Speaker 1: having never been in New Zealand, UM, I still think 261 00:15:26,720 --> 00:15:29,320 Speaker 1: that anybody who lives on this earth can have some 262 00:15:29,400 --> 00:15:32,600 Speaker 1: type of perspective and and it's just based on where 263 00:15:32,600 --> 00:15:35,120 Speaker 1: you've been in life. So my perspective on the non 264 00:15:35,200 --> 00:15:37,400 Speaker 1: native species goes back to a trip I took in 265 00:15:37,400 --> 00:15:39,600 Speaker 1: my early twenties when I was working as a yacht chef. 266 00:15:40,200 --> 00:15:43,720 Speaker 1: So um, we were on a boat at a San 267 00:15:43,760 --> 00:15:47,600 Speaker 1: Diego and we went to an island called Guadalupe Island, 268 00:15:47,800 --> 00:15:53,040 Speaker 1: which is southwest of San Diego in the Pacific Ocean. 269 00:15:53,640 --> 00:15:55,760 Speaker 1: And it's a it's not a huge island, but let's 270 00:15:55,800 --> 00:15:59,360 Speaker 1: call it fifteen miles in length and maybe four miles 271 00:15:59,360 --> 00:16:02,320 Speaker 1: and it's most whitest part and it just comes straight 272 00:16:02,400 --> 00:16:04,560 Speaker 1: up out of the Pacific, so super deep blue water 273 00:16:04,720 --> 00:16:07,200 Speaker 1: right off shore. We were going there to fish for 274 00:16:07,240 --> 00:16:12,080 Speaker 1: tuna and to um uh check out the great whites 275 00:16:12,160 --> 00:16:15,480 Speaker 1: that literally just troll the perimeter. It's part of a 276 00:16:15,560 --> 00:16:18,960 Speaker 1: triangle of migration between San Francisco, Guadaloupe and Hawaii for 277 00:16:19,000 --> 00:16:20,840 Speaker 1: great whites and Pacific and one of the great whites 278 00:16:20,880 --> 00:16:23,720 Speaker 1: feed they're feeding on seals. They're feeding on seals. Yeah, 279 00:16:23,720 --> 00:16:25,880 Speaker 1: it's pretty sketchy kayak right into shore. They're feeding on 280 00:16:26,040 --> 00:16:28,920 Speaker 1: seals there. And then and then if you're fishing like 281 00:16:29,000 --> 00:16:32,239 Speaker 1: we were, you know, you're ending up with tons of carcasses. 282 00:16:32,680 --> 00:16:34,520 Speaker 1: And so a good time is to just wrap a 283 00:16:34,560 --> 00:16:37,880 Speaker 1: line on a yellow tail uh tuna or yellow fin 284 00:16:37,960 --> 00:16:41,640 Speaker 1: tuna's tail and you'll have eighteen footers hitteen footers just 285 00:16:41,680 --> 00:16:44,640 Speaker 1: cruising after you. After you cut the meat out. Yeah, 286 00:16:44,640 --> 00:16:46,480 Speaker 1: you'll have a cooler and you just put open the 287 00:16:46,840 --> 00:16:48,760 Speaker 1: drain a little bit and have a carcass in there 288 00:16:48,760 --> 00:16:51,800 Speaker 1: and just be dribbling blood into your you know behind 289 00:16:52,320 --> 00:16:55,280 Speaker 1: when you're swinging. Oh yeah, um. So that's what we're 290 00:16:55,320 --> 00:16:58,120 Speaker 1: there for, you know, with with the boss fishing. And 291 00:16:58,400 --> 00:17:02,160 Speaker 1: but when when we also went hiking on the island, 292 00:17:02,640 --> 00:17:07,360 Speaker 1: and this island was mostly de nuded. There was very 293 00:17:07,400 --> 00:17:11,359 Speaker 1: little trees, there was very little um flora and fauna, 294 00:17:11,720 --> 00:17:15,760 Speaker 1: and and there was skulls and live goats, so dead 295 00:17:15,960 --> 00:17:19,919 Speaker 1: and live domestic goats all over the island and what 296 00:17:20,040 --> 00:17:25,399 Speaker 1: I learned was that um whalers back in time time 297 00:17:25,400 --> 00:17:29,160 Speaker 1: of yore had dropped these goats off on their way 298 00:17:29,240 --> 00:17:33,520 Speaker 1: out to the like Eastern Islands and explorations of the Pacific, 299 00:17:33,560 --> 00:17:37,399 Speaker 1: and they used a few of these islands, not just Guadaloupe, 300 00:17:37,440 --> 00:17:41,320 Speaker 1: but Sedros Islands and islands off of Baja as these 301 00:17:41,600 --> 00:17:44,680 Speaker 1: um nurseries for food. On the return trip, they would 302 00:17:44,680 --> 00:17:47,080 Speaker 1: be returning lean and then they would be able to 303 00:17:47,119 --> 00:17:50,159 Speaker 1: harvest these goats that had just been living, happy and 304 00:17:50,200 --> 00:17:54,239 Speaker 1: fat on this island. Right, but the population exploded and 305 00:17:54,280 --> 00:17:57,160 Speaker 1: they literally ate everything on the island to the point 306 00:17:57,160 --> 00:17:59,919 Speaker 1: where the Mexican government came in and called most of 307 00:18:00,040 --> 00:18:04,159 Speaker 1: these goats back. But like the redbreasted robin, or I 308 00:18:04,160 --> 00:18:07,200 Speaker 1: think it's even there's an indigenous bird to that zone 309 00:18:07,240 --> 00:18:11,040 Speaker 1: called the Guadaloupe robin, similar to our American redbreasted robin 310 00:18:11,359 --> 00:18:14,640 Speaker 1: that almost went extinct. And and so that my take 311 00:18:14,680 --> 00:18:18,639 Speaker 1: on it is that like a place was built to 312 00:18:18,680 --> 00:18:20,719 Speaker 1: be a certain way, and the students, as soon as 313 00:18:20,760 --> 00:18:23,400 Speaker 1: we start screwing with mother nature, we're done, Like there 314 00:18:23,480 --> 00:18:27,320 Speaker 1: is absolutely no way to catch back up what I've seen. 315 00:18:28,240 --> 00:18:32,240 Speaker 1: Let me give you a two point counter um in 316 00:18:32,240 --> 00:18:35,880 Speaker 1: the case in New Zealand, so many of the things 317 00:18:35,960 --> 00:18:39,360 Speaker 1: that were like so many of the native species were eradicated, 318 00:18:40,520 --> 00:18:44,880 Speaker 1: you know, well driven to extinction or extirpated. Yeah, so 319 00:18:45,480 --> 00:18:47,840 Speaker 1: you've already kind of got I think that that sort 320 00:18:47,840 --> 00:18:51,640 Speaker 1: of provided a motivation to repopulate it. Right, So does 321 00:18:51,640 --> 00:18:53,520 Speaker 1: that And I'm not saying that's the final word on it, 322 00:18:53,520 --> 00:18:56,040 Speaker 1: but you have to like imagine, right, it's not like 323 00:18:56,040 --> 00:18:58,320 Speaker 1: you're like supplementing an existing thing. You kind of have 324 00:18:58,400 --> 00:19:01,000 Speaker 1: this place, like people want to this place where you expect, 325 00:19:01,080 --> 00:19:04,640 Speaker 1: like a large land mask to have large mammals, and 326 00:19:04,840 --> 00:19:06,760 Speaker 1: even though there weren't large mammals there, there was these 327 00:19:06,800 --> 00:19:09,280 Speaker 1: like large birds there, and so people probably felt an absence, 328 00:19:10,400 --> 00:19:14,800 Speaker 1: you know. Um, So there's that. A quick note on 329 00:19:14,880 --> 00:19:17,719 Speaker 1: the how the whalers used to stock islands all over 330 00:19:18,119 --> 00:19:19,959 Speaker 1: You care about the whalers that used to go and 331 00:19:20,000 --> 00:19:26,080 Speaker 1: get they'd stop buying get giant tortoises in a variety 332 00:19:26,080 --> 00:19:28,879 Speaker 1: of places like everywhere. Even people would stop into the 333 00:19:28,880 --> 00:19:31,159 Speaker 1: say shells later and get giant tortoises off there, and 334 00:19:31,240 --> 00:19:33,520 Speaker 1: they'd go to other areas and get them if they 335 00:19:33,560 --> 00:19:36,560 Speaker 1: liked him, because you could flip them over. Yeah, put 336 00:19:36,600 --> 00:19:38,480 Speaker 1: him in the hold of the boat, flipped over and 337 00:19:38,520 --> 00:19:43,080 Speaker 1: it would stay alive for months. You wanna talk about 338 00:19:43,119 --> 00:19:46,280 Speaker 1: humane slaughter practices? Oh my god. That The second counter 339 00:19:46,400 --> 00:19:49,000 Speaker 1: is this, and this is an interesting perspective on non natives. 340 00:19:49,880 --> 00:19:55,560 Speaker 1: Where the Hawaiian Islands weren't colonized until around eleven years ago, 341 00:19:56,240 --> 00:20:03,040 Speaker 1: So seafaring Polynesians discovered kind of in a truer sense 342 00:20:03,040 --> 00:20:05,160 Speaker 1: of the word being like the first people to discover 343 00:20:05,280 --> 00:20:09,639 Speaker 1: discovered the Hawaiians years ago, and they introduced and that 344 00:20:09,920 --> 00:20:19,320 Speaker 1: they quickly introduced uh, dogs, rats, probably accidentally pigs, okay 345 00:20:19,480 --> 00:20:25,760 Speaker 1: in a wide array of edible fruits, so like Hawaii 346 00:20:26,080 --> 00:20:30,760 Speaker 1: didn't have mango and papaya and pineapple and bread fruit. 347 00:20:31,240 --> 00:20:35,560 Speaker 1: This is all stuff that was cultivated. Sure, So I 348 00:20:35,640 --> 00:20:40,280 Speaker 1: was hunting in Molokai with some native Hawaiians and the 349 00:20:40,359 --> 00:20:44,359 Speaker 1: Nature Conservancy was had recently bought up some large properties, 350 00:20:44,880 --> 00:20:47,719 Speaker 1: and the Nature Conservancy was pushing an idea that they 351 00:20:47,760 --> 00:20:52,480 Speaker 1: wanted to eradicate the wild pigs off of the land 352 00:20:53,000 --> 00:20:57,200 Speaker 1: because they wanted to do a non native eradication. The 353 00:20:57,200 --> 00:21:04,320 Speaker 1: the Hawaiians articulated a perspect to me that we're indigenous people. 354 00:21:04,480 --> 00:21:08,680 Speaker 1: Were native people we've been here for however long we've 355 00:21:08,720 --> 00:21:12,760 Speaker 1: been here. The entire time that we've been here, we've 356 00:21:12,800 --> 00:21:17,960 Speaker 1: been here with pigs. How can I be native but 357 00:21:18,080 --> 00:21:21,439 Speaker 1: the pig be non native? And they said, if we 358 00:21:21,520 --> 00:21:25,600 Speaker 1: really wanted to get serious about eradicate non natives, I 359 00:21:25,640 --> 00:21:31,760 Speaker 1: would be looking towards you folks rather than these pigs. 360 00:21:31,800 --> 00:21:34,199 Speaker 1: So the point I mean, I think people get pretty 361 00:21:34,280 --> 00:21:37,080 Speaker 1: used to like, people get pretty used to have and 362 00:21:37,600 --> 00:21:40,840 Speaker 1: the animals around that they have into these boys in 363 00:21:40,840 --> 00:21:42,760 Speaker 1: New Zealand who have been writing and it's a really 364 00:21:42,760 --> 00:21:49,760 Speaker 1: insulting idea that you would that you would wipe out 365 00:21:49,800 --> 00:21:57,840 Speaker 1: there resource. Again, man, I don't really know. I don't 366 00:21:57,960 --> 00:22:02,840 Speaker 1: really know the answer. M It's like Texas yourself. Hey, 367 00:22:02,880 --> 00:22:07,680 Speaker 1: I'm Danielle Pruitt, Okay, Tea, Yeah, I live in Texas, 368 00:22:08,320 --> 00:22:10,480 Speaker 1: and it's sort of the same thing. There a lot 369 00:22:10,520 --> 00:22:13,920 Speaker 1: of non natives. You want to eradicate some of that, 370 00:22:14,440 --> 00:22:18,560 Speaker 1: but then again you have all these outfitters that profit 371 00:22:18,600 --> 00:22:23,000 Speaker 1: off of it. So it's like that constant battle between 372 00:22:23,040 --> 00:22:25,520 Speaker 1: the two ideas of what do you do with this 373 00:22:25,840 --> 00:22:30,040 Speaker 1: problem we have? And then the people who are banking 374 00:22:30,080 --> 00:22:33,720 Speaker 1: in on it, cashing in actually raised like keeping and 375 00:22:33,800 --> 00:22:39,480 Speaker 1: trapping pigs and letting them go. It's it's a catch 376 00:22:39,520 --> 00:22:43,760 Speaker 1: twenty two and yeah, the pigs and they get a 377 00:22:43,760 --> 00:22:46,840 Speaker 1: bad rap because they you know there they can be destructive, right. 378 00:22:47,320 --> 00:22:50,840 Speaker 1: But it's really it is different in this way than 379 00:22:51,240 --> 00:22:55,359 Speaker 1: a rainbow trout and brown trout, because I don't know, 380 00:22:55,440 --> 00:22:58,239 Speaker 1: there is some competition in the native rivers right with 381 00:22:58,520 --> 00:23:01,760 Speaker 1: with the native fish generally, not like brown trout generally 382 00:23:01,760 --> 00:23:06,000 Speaker 1: aren't causing trouble, No, not that we know of. I 383 00:23:06,040 --> 00:23:09,400 Speaker 1: think that there they know that there is some competition 384 00:23:09,520 --> 00:23:13,520 Speaker 1: in our rivers with native fish and the introduced trout. Right. 385 00:23:14,240 --> 00:23:17,240 Speaker 1: But yeah, so you all send made a campaign to 386 00:23:17,280 --> 00:23:19,800 Speaker 1: call out all rainbow and brown trout out of the 387 00:23:19,920 --> 00:23:24,560 Speaker 1: Rocky Mountain States attack. But you know what, I would 388 00:23:24,600 --> 00:23:30,240 Speaker 1: be in a position to be consistent if someone proposed 389 00:23:30,240 --> 00:23:36,440 Speaker 1: that to be consistent, I don't know, man, I was 390 00:23:36,480 --> 00:23:38,959 Speaker 1: gonna say, to be consistent, I would support it just 391 00:23:39,000 --> 00:23:41,840 Speaker 1: to be just to be just to have just to 392 00:23:41,880 --> 00:23:44,480 Speaker 1: be able to be to have the clarity. But you 393 00:23:44,520 --> 00:23:46,560 Speaker 1: see at my point that one of the things that 394 00:23:46,600 --> 00:23:50,880 Speaker 1: I believe is that there are moral and ethical compass 395 00:23:52,480 --> 00:23:57,400 Speaker 1: needs to migrate and mature with it, needs to evolve 396 00:23:58,119 --> 00:24:02,760 Speaker 1: with everything else and us because it it's it's kind 397 00:24:02,760 --> 00:24:05,400 Speaker 1: of an easy thing for us to say, yeah, like 398 00:24:06,359 --> 00:24:10,520 Speaker 1: let's bring it back to it's like original holistic way. 399 00:24:12,240 --> 00:24:17,159 Speaker 1: I I struggled to believe that that is absolutely actually 400 00:24:17,200 --> 00:24:22,080 Speaker 1: attainable in some scenarios. I don't believe. There you go. 401 00:24:22,400 --> 00:24:24,040 Speaker 1: And so what it means though, is that we have 402 00:24:24,119 --> 00:24:26,240 Speaker 1: to ship like it's a preparadigm shift. Needs to have 403 00:24:26,320 --> 00:24:28,200 Speaker 1: me going to shift our perspective as to Okay, well 404 00:24:28,240 --> 00:24:30,480 Speaker 1: what is the new normal? And you know, some of 405 00:24:30,520 --> 00:24:32,600 Speaker 1: these things are here to stay? You know, how do 406 00:24:32,640 --> 00:24:36,080 Speaker 1: we do how what is how do we continue to 407 00:24:36,880 --> 00:24:40,480 Speaker 1: uh the stewards well getting the funk out of the 408 00:24:40,480 --> 00:24:43,439 Speaker 1: way and just letting mother nature like coal also and 409 00:24:43,480 --> 00:24:45,800 Speaker 1: figured out you know, Like a friend was talking to 410 00:24:45,880 --> 00:24:48,320 Speaker 1: me about mountain lion hunting here in Montana last week 411 00:24:49,000 --> 00:24:50,199 Speaker 1: and he was saying, you know what I want to do? 412 00:24:50,640 --> 00:24:53,199 Speaker 1: He said, uh, he said, I think we need to 413 00:24:53,240 --> 00:24:59,080 Speaker 1: shoot um female mountain lions right for what purpose? UM two? 414 00:24:59,760 --> 00:25:03,240 Speaker 1: In his mind, it's part of UM game management, is 415 00:25:03,640 --> 00:25:08,520 Speaker 1: pat He's watching all the So I'm living in southwest 416 00:25:08,560 --> 00:25:13,640 Speaker 1: Montana where the predator population is robust and growing, right, 417 00:25:13,680 --> 00:25:16,640 Speaker 1: grizzly bears, wolves, mountain lions, you name it. That being 418 00:25:16,640 --> 00:25:19,160 Speaker 1: not even a debatable point. No, I want to clarify 419 00:25:19,240 --> 00:25:22,800 Speaker 1: for people. It's just by the numbers, you know. And 420 00:25:22,800 --> 00:25:25,320 Speaker 1: and so his point is like, hey, we need to 421 00:25:25,400 --> 00:25:27,080 Speaker 1: And he was just talking about mountain lions and I'm 422 00:25:27,119 --> 00:25:30,679 Speaker 1: just sharing a conversation that happened that he He's like, 423 00:25:30,720 --> 00:25:33,600 Speaker 1: you know what my point of view is, uh, is 424 00:25:33,640 --> 00:25:37,719 Speaker 1: I wanna I want to harvest female mountain lions. Um 425 00:25:37,760 --> 00:25:41,960 Speaker 1: eliminates the next generation just right off the bat. And 426 00:25:42,000 --> 00:25:43,720 Speaker 1: if we have a few more toms out there, the 427 00:25:43,760 --> 00:25:49,320 Speaker 1: tom's naturally will be culling their own kin to keep 428 00:25:49,359 --> 00:25:53,280 Speaker 1: their own population down. That's what other nature has instilled 429 00:25:53,320 --> 00:25:57,119 Speaker 1: in them to do, you know. And the practice fratricide. 430 00:25:57,160 --> 00:26:00,199 Speaker 1: There you go. And so he's in his way. He 431 00:26:00,280 --> 00:26:03,040 Speaker 1: was just saying like, I'm gonna mediate a little bit 432 00:26:03,200 --> 00:26:05,680 Speaker 1: just to kind of let mother nature take back over 433 00:26:05,680 --> 00:26:08,200 Speaker 1: a little bit. Which was interesting. I didn't have much 434 00:26:08,200 --> 00:26:10,280 Speaker 1: to debate there. I was just listening to him saying, 435 00:26:10,960 --> 00:26:13,760 Speaker 1: I hear you, you know, are you gonna eat it? 436 00:26:13,760 --> 00:26:15,880 Speaker 1: What's my next question? You're gonna eat it? And he's 437 00:26:15,880 --> 00:26:17,240 Speaker 1: one of those he's a little on the fence with 438 00:26:17,359 --> 00:26:18,760 Speaker 1: you know, the things he does and doesn't eat for 439 00:26:18,840 --> 00:26:21,240 Speaker 1: the wild. But um, I was like, well, funk it, 440 00:26:21,240 --> 00:26:23,000 Speaker 1: give it to me, I'll eat it. You know. Yeah, 441 00:26:23,000 --> 00:26:25,080 Speaker 1: it's pretty good. I've heard I heard taste like pig. 442 00:26:25,280 --> 00:26:28,240 Speaker 1: I like it. I like it. None of this is 443 00:26:28,280 --> 00:26:29,800 Speaker 1: what we're supposed to be talking about. Was every cool 444 00:26:29,800 --> 00:26:31,520 Speaker 1: one the things we brought up so far. That was 445 00:26:31,600 --> 00:26:35,879 Speaker 1: the perfect segue. I can't Yeah. Yeah, Edwarod just served 446 00:26:35,920 --> 00:26:38,160 Speaker 1: it up. Man, do you mind taking it and run? 447 00:26:38,160 --> 00:26:42,160 Speaker 1: And since I missed it? Yeah, speaking of eating mouth lions, 448 00:26:44,240 --> 00:26:46,440 Speaker 1: Oh no, because I wanted to segue into the tongue. 449 00:26:46,520 --> 00:26:49,600 Speaker 1: The tongue. Oh, so I gotta go back. I gotta 450 00:26:49,640 --> 00:26:51,919 Speaker 1: go here. Here, check out this one. Here's a segway 451 00:26:52,000 --> 00:26:56,320 Speaker 1: for you. Hey, remember when I was talking earlier about 452 00:26:57,600 --> 00:27:02,960 Speaker 1: m hmm, yeah, well here's why that was. When I 453 00:27:03,160 --> 00:27:07,119 Speaker 1: know it wasn't ninety six. We cooked tongue in ninety 454 00:27:07,160 --> 00:27:16,760 Speaker 1: four first time. Um, I had moved away from home 455 00:27:18,280 --> 00:27:22,040 Speaker 1: and was living with my brother Danny and our buddies 456 00:27:22,280 --> 00:27:26,280 Speaker 1: Brian and Matt Drost, and we lived in a house. 457 00:27:26,320 --> 00:27:31,320 Speaker 1: I remember my rent was on dollars a month. Um, 458 00:27:31,359 --> 00:27:33,560 Speaker 1: But also a part of the house was actually falling 459 00:27:33,600 --> 00:27:38,119 Speaker 1: away from the other part of the house where you 460 00:27:38,200 --> 00:27:41,280 Speaker 1: could run an extension card from inside out without opening 461 00:27:41,280 --> 00:27:46,199 Speaker 1: a door window, honestly, and like I remember, the shower 462 00:27:46,280 --> 00:27:48,040 Speaker 1: leaks so bad and the landlord wouldn't come over there 463 00:27:48,040 --> 00:27:49,720 Speaker 1: that we went and bought a gown of roofing tar 464 00:27:49,880 --> 00:27:53,280 Speaker 1: and roofing tar at our shower, and roofing tar takes 465 00:27:53,280 --> 00:27:56,040 Speaker 1: forever to dry in a shower, so you when you 466 00:27:56,119 --> 00:28:00,280 Speaker 1: set your like you set your shampoo bottle down, get 467 00:28:00,320 --> 00:28:03,960 Speaker 1: like roofing tier on it. So every ledge has a 468 00:28:04,040 --> 00:28:06,040 Speaker 1: roofing tire ring on it because it just took months 469 00:28:06,080 --> 00:28:08,639 Speaker 1: for that roofing tier to set up that kind of places. 470 00:28:08,920 --> 00:28:10,960 Speaker 1: And we're in a lot of dear meat and we're 471 00:28:10,960 --> 00:28:12,600 Speaker 1: in every part that we're just eating everything we could 472 00:28:12,600 --> 00:28:15,760 Speaker 1: get our hands on. Yeah, we ate four year between 473 00:28:16,160 --> 00:28:20,200 Speaker 1: the opening of bow season October one. We had four 474 00:28:20,280 --> 00:28:22,399 Speaker 1: year between the opening of bow season the beginning of 475 00:28:22,440 --> 00:28:27,480 Speaker 1: Christmas break, which started like December ten. And we always 476 00:28:27,520 --> 00:28:31,280 Speaker 1: knew that people could eat tongues. I was telling Danielle 477 00:28:31,280 --> 00:28:33,920 Speaker 1: about this yesterday and we would, uh, we just took 478 00:28:33,960 --> 00:28:36,200 Speaker 1: Remember one night we were partying and took a dear 479 00:28:36,280 --> 00:28:39,000 Speaker 1: tongue and just boiled the pot for a long time 480 00:28:39,160 --> 00:28:41,560 Speaker 1: and just didn't like, couldn't get it figured out. I 481 00:28:41,560 --> 00:28:45,520 Speaker 1: didn't know about the skin thing, right, did you guya 482 00:28:45,520 --> 00:28:50,200 Speaker 1: get that? And we kind of decided we sort of 483 00:28:50,200 --> 00:28:52,000 Speaker 1: put it on put that whole idea on ice for 484 00:28:52,040 --> 00:28:54,320 Speaker 1: a long time. But I'll point out that it also 485 00:28:54,400 --> 00:28:56,080 Speaker 1: took us many years to figure out what was up 486 00:28:56,080 --> 00:29:00,320 Speaker 1: with beaver tails. That it took a long long time 487 00:29:00,360 --> 00:29:02,000 Speaker 1: to be like, oh, so that's what they're talking about 488 00:29:02,040 --> 00:29:05,280 Speaker 1: when they talk about beaver tails. It's all fat inside. 489 00:29:07,280 --> 00:29:09,680 Speaker 1: It's like state grizzle inside there. I'm wondering if you 490 00:29:09,720 --> 00:29:13,560 Speaker 1: could just render that somehow, you could render it on it, 491 00:29:14,080 --> 00:29:17,080 Speaker 1: you could render it out for sure. Um, so there's that. 492 00:29:17,200 --> 00:29:19,320 Speaker 1: So Daniel talk about how you cook up to your tongue, 493 00:29:19,320 --> 00:29:20,600 Speaker 1: and then I want to I don't want to have 494 00:29:21,880 --> 00:29:24,960 Speaker 1: the I want to do. I will talk about Well, 495 00:29:25,160 --> 00:29:30,600 Speaker 1: we were talking about about this yesterday, and for people 496 00:29:30,720 --> 00:29:36,120 Speaker 1: who who look at it as this terrifying alien looking thing, 497 00:29:37,640 --> 00:29:41,240 Speaker 1: imagine that it's sort of like a little pot roast 498 00:29:41,800 --> 00:29:46,600 Speaker 1: that is enclosed in a hard rubber case. So all 499 00:29:46,720 --> 00:29:49,960 Speaker 1: you'd have to do no matter pretty much. I think 500 00:29:50,000 --> 00:29:54,400 Speaker 1: any tongue recipe is always started the same way. Boiling, 501 00:29:54,600 --> 00:29:59,920 Speaker 1: brazing and some sort of liquid too. Tender eyes cook 502 00:30:00,040 --> 00:30:02,960 Speaker 1: the meat on the inside, and you're also separating the 503 00:30:03,040 --> 00:30:05,480 Speaker 1: skin from the meat. And then when you plunge it 504 00:30:05,520 --> 00:30:09,560 Speaker 1: in that ice bath, that cold water shocks meat, it contracts, 505 00:30:09,680 --> 00:30:11,800 Speaker 1: and then you have a little bit of separation to 506 00:30:11,840 --> 00:30:14,360 Speaker 1: help you peel it. And from that point you're you 507 00:30:14,440 --> 00:30:18,600 Speaker 1: have like endless options. It's like a piece of meat. Um. 508 00:30:18,680 --> 00:30:20,560 Speaker 1: I was thinking about doing some sort of pot roast. 509 00:30:21,160 --> 00:30:26,040 Speaker 1: Cut it into big honks, added to carrots, potatoes, whatever, 510 00:30:26,320 --> 00:30:29,080 Speaker 1: some stock and what. Just put it back in the 511 00:30:29,120 --> 00:30:31,640 Speaker 1: oven for a while until all the vegetables are cooked, 512 00:30:31,640 --> 00:30:34,960 Speaker 1: and it's it's like a pot roast. But I think 513 00:30:34,960 --> 00:30:38,120 Speaker 1: there's a lot I have not tried that yet, a 514 00:30:38,320 --> 00:30:40,360 Speaker 1: lot of ideas. I used to always tell people that 515 00:30:40,400 --> 00:30:44,480 Speaker 1: it wasn't worth messing with any tongue up until you 516 00:30:44,520 --> 00:30:48,920 Speaker 1: got into like elk. But I'm not realized that that's 517 00:30:48,960 --> 00:30:51,720 Speaker 1: like not at all correct. Yeah, because that dear tongue 518 00:30:51,760 --> 00:30:54,360 Speaker 1: we did yesterday, it's a rare rod. Dear tongue makes 519 00:30:54,360 --> 00:30:57,840 Speaker 1: a lot of Yeah, it makes a really like a 520 00:30:58,080 --> 00:31:01,160 Speaker 1: like a definitely like a meal for someone or an 521 00:31:01,200 --> 00:31:05,040 Speaker 1: appetiser for six to eight people. Yeah, And I think 522 00:31:05,040 --> 00:31:08,040 Speaker 1: that's a nice thing about if you've got one tongue 523 00:31:08,800 --> 00:31:11,040 Speaker 1: and you want to have people over, have a dinner 524 00:31:11,080 --> 00:31:15,640 Speaker 1: party and really share something different than most people have 525 00:31:15,720 --> 00:31:20,520 Speaker 1: never experienced having that sliced up and seared. I think 526 00:31:20,720 --> 00:31:24,560 Speaker 1: whatever you do after you after you raise it, having 527 00:31:24,640 --> 00:31:27,280 Speaker 1: some sort of hard sear after, either on a grill 528 00:31:28,080 --> 00:31:31,640 Speaker 1: or in a hot saute pan, adds up a lot 529 00:31:31,640 --> 00:31:35,280 Speaker 1: of helps enhance that texture a little bit. Some coloration 530 00:31:35,400 --> 00:31:38,200 Speaker 1: is really big, but because it can get kind of 531 00:31:38,200 --> 00:31:40,680 Speaker 1: a weird look to it. Yeah, it's like that grayish color. 532 00:31:40,840 --> 00:31:44,040 Speaker 1: And to me, that's sort of the first thing I see. 533 00:31:44,120 --> 00:31:46,000 Speaker 1: I I always stay it all the time. You eat 534 00:31:46,040 --> 00:31:48,760 Speaker 1: with your eyes first, you see a meal. If it 535 00:31:48,800 --> 00:31:51,440 Speaker 1: looks like shit, you've got it in your head that 536 00:31:51,440 --> 00:31:54,680 Speaker 1: you're not gonna like it. So I always find some 537 00:31:54,720 --> 00:31:58,560 Speaker 1: way to add some sort of coloration to to that meat. 538 00:31:58,600 --> 00:32:01,320 Speaker 1: So have you ever just cured him? No? I haven't, 539 00:32:01,360 --> 00:32:04,640 Speaker 1: because when I first started getting better at preparing them, 540 00:32:04,720 --> 00:32:06,480 Speaker 1: it was because I hung out with a buddy mine 541 00:32:06,480 --> 00:32:09,400 Speaker 1: who's a chef and had like an actual restaurant, and 542 00:32:09,440 --> 00:32:12,880 Speaker 1: he used to do a lot of he used to 543 00:32:12,920 --> 00:32:14,800 Speaker 1: do a lot of tongue dishes in his restaurant. He 544 00:32:14,880 --> 00:32:17,640 Speaker 1: was Jewish, so he's got you know, like a just 545 00:32:17,680 --> 00:32:21,040 Speaker 1: like we're discussing this as well, like like Hispanic culture, 546 00:32:22,360 --> 00:32:25,160 Speaker 1: Bosque culture. You know, there's a bunch of cultures around 547 00:32:25,200 --> 00:32:28,120 Speaker 1: the world that like utilized tongue and have like tongue traditions. 548 00:32:28,440 --> 00:32:33,920 Speaker 1: But then Jewish delis it's a it's a very common 549 00:32:33,960 --> 00:32:36,320 Speaker 1: dish and like large Eastern cities of Jewish always have 550 00:32:36,360 --> 00:32:39,000 Speaker 1: tongue sandwich. So he he came from it from that perspective, 551 00:32:39,040 --> 00:32:42,719 Speaker 1: but was also very big into sharkoutrie. He would do 552 00:32:42,920 --> 00:32:46,440 Speaker 1: he would take like a dozen veal tongues and do 553 00:32:46,520 --> 00:32:49,920 Speaker 1: them all at once, and he would put him in 554 00:32:49,960 --> 00:32:56,200 Speaker 1: a dry brine skin on and cure him with pink salt. 555 00:32:57,520 --> 00:33:00,440 Speaker 1: So then when you then you raise him, pull the skin. 556 00:33:00,640 --> 00:33:04,400 Speaker 1: Then he'd smoke them, but it would be that pink 557 00:33:04,440 --> 00:33:08,840 Speaker 1: salt would turn it like a beautiful, beautiful red. Didn't 558 00:33:08,880 --> 00:33:13,360 Speaker 1: you do that on A've done that? I remember seeing that. Yeah, 559 00:33:13,640 --> 00:33:16,160 Speaker 1: So that's how he would conquer the color problem. And 560 00:33:16,200 --> 00:33:19,280 Speaker 1: it also make it that when you know I think 561 00:33:19,280 --> 00:33:20,760 Speaker 1: you should have to do first. It's just like really 562 00:33:20,800 --> 00:33:23,680 Speaker 1: quickly walked through the steps of like just how you cooked, 563 00:33:23,760 --> 00:33:29,520 Speaker 1: how you cooked your tongue yesterday? Yesterday's so we braised it. 564 00:33:29,680 --> 00:33:33,120 Speaker 1: You braised it in a little pot. Probably that was 565 00:33:33,360 --> 00:33:36,720 Speaker 1: that wasn't just water? Did you add stock? Okay? With stock? 566 00:33:37,360 --> 00:33:39,560 Speaker 1: So I like to think that whatever you're braising it 567 00:33:39,560 --> 00:33:44,280 Speaker 1: in imparts some flavor, So some sort of flavor. I 568 00:33:44,320 --> 00:33:47,000 Speaker 1: would have just done water because I don't think it 569 00:33:47,040 --> 00:33:50,560 Speaker 1: really matters. Probably did stop because I didn't want you 570 00:33:50,640 --> 00:33:54,320 Speaker 1: to look down on me. Well, and I told you 571 00:33:54,440 --> 00:33:57,520 Speaker 1: I never ever ever tell anybody to use like a 572 00:33:57,560 --> 00:34:03,200 Speaker 1: bullion cube. I really just hate. The only time I 573 00:34:03,240 --> 00:34:06,400 Speaker 1: would ever do that is because I have not yet 574 00:34:06,440 --> 00:34:11,319 Speaker 1: tested side by side brazen water brasen stock. If that 575 00:34:11,400 --> 00:34:13,520 Speaker 1: meat peel it and you were to take a slice 576 00:34:13,600 --> 00:34:17,880 Speaker 1: right then I haven't tested that yet. Yeah, because I 577 00:34:17,920 --> 00:34:21,000 Speaker 1: don't know how much you can actually penetrate, like flavor 578 00:34:21,080 --> 00:34:23,960 Speaker 1: the meat the way you normally would flavor meat in 579 00:34:24,000 --> 00:34:27,520 Speaker 1: stock with the Yeah, but I knew you were gonna 580 00:34:27,560 --> 00:34:29,279 Speaker 1: season it, and I knew you were going to make 581 00:34:30,360 --> 00:34:33,400 Speaker 1: you were going to make an accompaniment. Yeah, Yeah, I 582 00:34:33,440 --> 00:34:35,080 Speaker 1: think if you're like, yeah, if you were just gonna 583 00:34:35,120 --> 00:34:37,279 Speaker 1: be like no, I'm just gonna boil it like in 584 00:34:37,320 --> 00:34:38,920 Speaker 1: the old days, like they used to do on the 585 00:34:38,920 --> 00:34:42,000 Speaker 1: great planes buffalo, cut its tongue out, boil it, slice 586 00:34:42,000 --> 00:34:43,880 Speaker 1: it up, eat it. Then I would want to boil 587 00:34:43,920 --> 00:34:48,239 Speaker 1: it in a salted stock, right, But since you're gonna 588 00:34:48,239 --> 00:34:50,120 Speaker 1: do all that other junk, I would have just done 589 00:34:50,120 --> 00:34:51,480 Speaker 1: it water. But I didn't want you to come over 590 00:34:51,520 --> 00:34:53,600 Speaker 1: my house and think that I was a shitty cook, 591 00:34:53,840 --> 00:34:56,560 Speaker 1: so I put stock in there. I told you not 592 00:34:56,680 --> 00:34:58,759 Speaker 1: to use your good stock, though I did say that, 593 00:34:59,520 --> 00:35:02,680 Speaker 1: um yeah, and I think so you can braise it 594 00:35:02,760 --> 00:35:07,200 Speaker 1: stove top, put a lid on it low. Uh. Pressure 595 00:35:07,200 --> 00:35:10,600 Speaker 1: cookers are awesome tools to use. If you're man you 596 00:35:10,640 --> 00:35:12,480 Speaker 1: got to be careful of pressure cookers. What do you 597 00:35:12,520 --> 00:35:17,760 Speaker 1: mean because you can't monitor it? So I I am 598 00:35:17,800 --> 00:35:22,920 Speaker 1: a fan of manual pressure cookers. You're what you're supposed 599 00:35:22,960 --> 00:35:28,960 Speaker 1: to be doing. I'm sorry, Yeah, just marches through like bam, bam, bam. 600 00:35:29,000 --> 00:35:33,160 Speaker 1: What did yesterday? Okay? Okay, So we braised the tongue 601 00:35:33,280 --> 00:35:35,560 Speaker 1: until it was tender, and you could tell we stuck 602 00:35:35,560 --> 00:35:37,760 Speaker 1: a fork like one of the spokes of the fort 603 00:35:38,040 --> 00:35:39,680 Speaker 1: and you could tell that you could just sort of 604 00:35:39,719 --> 00:35:42,279 Speaker 1: slide it under the skin, and you knew the meat 605 00:35:42,360 --> 00:35:44,920 Speaker 1: was tender after about three and a half hours, so 606 00:35:44,960 --> 00:35:48,200 Speaker 1: we pulled it out, gave it an ice bath, peeled it, 607 00:35:48,400 --> 00:35:52,279 Speaker 1: which took a little bit of time. And you're kind 608 00:35:52,320 --> 00:35:54,799 Speaker 1: of peeling and kind of using a pairing knee. Yeah, 609 00:35:54,840 --> 00:35:57,080 Speaker 1: so you don't want to cut through the meat, and 610 00:35:57,120 --> 00:36:00,200 Speaker 1: so I used a pairing knife. I think a sup 611 00:36:00,200 --> 00:36:04,480 Speaker 1: for sharp filame knife that's really thin and flexible would 612 00:36:04,520 --> 00:36:07,240 Speaker 1: also help, just to sort of kind of like getting 613 00:36:07,320 --> 00:36:12,600 Speaker 1: silver scan who sharpened that knife? You sharpened it. It's 614 00:36:12,719 --> 00:36:17,560 Speaker 1: very sharp because it always seems like what those tongues, man, 615 00:36:17,680 --> 00:36:19,799 Speaker 1: you get like half of it that just comes right 616 00:36:19,840 --> 00:36:22,919 Speaker 1: off and then the other there's just there's different like 617 00:36:23,560 --> 00:36:27,320 Speaker 1: binding materials between the skin and the meat in different 618 00:36:27,360 --> 00:36:32,359 Speaker 1: locations on that tongue, and there's there's kind in rich pound. 619 00:36:32,400 --> 00:36:35,000 Speaker 1: Are you cool? You have said the thing all day? Well, 620 00:36:35,040 --> 00:36:37,399 Speaker 1: I got a question. I do, because she's marching through 621 00:36:37,400 --> 00:36:40,200 Speaker 1: the steps at the time. I do have a question. 622 00:36:40,239 --> 00:36:41,759 Speaker 1: I'm glad you asked because I was trying to find 623 00:36:41,760 --> 00:36:45,520 Speaker 1: my moment. But um, is it safe to say that 624 00:36:45,600 --> 00:36:48,279 Speaker 1: like for the domestic chef and like people cooking at 625 00:36:48,320 --> 00:36:50,520 Speaker 1: home that if you get a tongue, like the best 626 00:36:50,560 --> 00:36:54,200 Speaker 1: thing to do is to just baseline, just braise it 627 00:36:54,400 --> 00:36:58,040 Speaker 1: first and then creative you have to do. I wouldn't 628 00:36:58,040 --> 00:37:00,239 Speaker 1: worry about dry Brian and ahead of time tim and 629 00:37:00,280 --> 00:37:01,920 Speaker 1: all that, if you're just gonna do if you just 630 00:37:01,960 --> 00:37:03,560 Speaker 1: want to be like, what's this all about? If you 631 00:37:03,560 --> 00:37:05,080 Speaker 1: want to what's this about? I would make the thing 632 00:37:05,120 --> 00:37:07,800 Speaker 1: that she's talking about. Yeah, that was really good because 633 00:37:08,680 --> 00:37:13,320 Speaker 1: the chef buddy that does the dry brian, the peel, 634 00:37:13,800 --> 00:37:16,480 Speaker 1: the smoking, that's some labor intensive ship. But the thing 635 00:37:16,600 --> 00:37:18,120 Speaker 1: is he's doing a dozen of them and these are 636 00:37:18,680 --> 00:37:21,520 Speaker 1: beef tongues bigger, so he's doing like he's making a 637 00:37:21,600 --> 00:37:26,360 Speaker 1: day out of it, you know. Really there, then where 638 00:37:26,239 --> 00:37:30,120 Speaker 1: are people? Where are people finding that Daniel's recipe? Oh? 639 00:37:30,280 --> 00:37:31,879 Speaker 1: Good question. We gonna put it out in a video. 640 00:37:32,120 --> 00:37:35,120 Speaker 1: O nice cool. I look forward to seeing that go 641 00:37:35,200 --> 00:37:38,799 Speaker 1: on march through you good Chris. Yeah. But so if 642 00:37:38,840 --> 00:37:41,040 Speaker 1: you got a tongue, like say you shout at your 643 00:37:41,080 --> 00:37:42,839 Speaker 1: first dear, you cut the tongue out, You're like, oh, 644 00:37:42,840 --> 00:37:44,239 Speaker 1: I'm gonna do something with this. You don't want to 645 00:37:44,280 --> 00:37:45,799 Speaker 1: stick in the oven. You don't want to put it 646 00:37:45,840 --> 00:37:49,319 Speaker 1: in a slow cooker. You want to braise it first, right, Well, 647 00:37:49,440 --> 00:37:52,520 Speaker 1: slow cooker work fine. So you could do the same thing, 648 00:37:52,600 --> 00:37:55,800 Speaker 1: same thing, covering liquid, covering liquid. You're good. Seth you 649 00:37:55,840 --> 00:37:59,759 Speaker 1: ever cooking tongue? I have not, but I do have 650 00:37:59,800 --> 00:38:03,520 Speaker 1: some the freezer. And it's like I look at him, 651 00:38:03,600 --> 00:38:04,960 Speaker 1: just like, man, I don't I don't know what to 652 00:38:05,080 --> 00:38:07,480 Speaker 1: do with that. Don't hang on. They last forever they do. 653 00:38:07,640 --> 00:38:09,480 Speaker 1: That was my question, how long they last in the freezer? 654 00:38:12,239 --> 00:38:14,360 Speaker 1: All humans will be dead as long as the freezer 655 00:38:14,440 --> 00:38:18,480 Speaker 1: running somewhere. The tongue will be fine. Man, some future 656 00:38:18,560 --> 00:38:24,600 Speaker 1: species will cook that tongue up. Uh okay, marches through Okay. 657 00:38:24,640 --> 00:38:29,360 Speaker 1: So yeah, I start every process with the same braising 658 00:38:29,440 --> 00:38:33,319 Speaker 1: it and then peel it. So it's it's a lot 659 00:38:33,360 --> 00:38:37,480 Speaker 1: easier to peel if if you've if you've cooked it 660 00:38:37,600 --> 00:38:40,480 Speaker 1: first and then being super patient. You don't want to 661 00:38:40,520 --> 00:38:42,839 Speaker 1: try to cut the meat and this You don't want 662 00:38:42,880 --> 00:38:45,360 Speaker 1: to like cut the meat thinking you're just gonna peel 663 00:38:45,360 --> 00:38:47,640 Speaker 1: it that way. You want to like sort of wiggle 664 00:38:47,719 --> 00:38:50,719 Speaker 1: that knife in between. I think the same way. You 665 00:38:50,760 --> 00:38:54,759 Speaker 1: sort of start getting silver skin off of meat and 666 00:38:54,800 --> 00:38:57,120 Speaker 1: then use your fingers and you can start to peel. 667 00:38:57,680 --> 00:39:00,719 Speaker 1: Sometimes it doesn't work so easily, and then you just 668 00:39:00,760 --> 00:39:03,560 Speaker 1: have to be patient. But so once I got it peeled, 669 00:39:04,000 --> 00:39:06,920 Speaker 1: then the skin is like, don't worry. The skin is 670 00:39:07,000 --> 00:39:09,799 Speaker 1: extremely obvious. There's no question about what it is you're 671 00:39:09,800 --> 00:39:11,879 Speaker 1: trying to get on. Yeah, you're not like, is that meat? 672 00:39:11,960 --> 00:39:15,319 Speaker 1: Is that skin? It's like that's you just that's It's 673 00:39:15,360 --> 00:39:20,000 Speaker 1: also bumpy, it's hard, it's gross. So do you do 674 00:39:20,040 --> 00:39:23,399 Speaker 1: you peel it? Because of like it's just tougher in hell. 675 00:39:24,560 --> 00:39:27,560 Speaker 1: I mean, it's just fantastic. I would imagine, I don't 676 00:39:27,560 --> 00:39:31,399 Speaker 1: know what we're a rubber. Yeah, you can try it. 677 00:39:32,040 --> 00:39:34,480 Speaker 1: Let me know how we could have given you a 678 00:39:34,520 --> 00:39:37,879 Speaker 1: whole handful of it. Yet I didn't know you were 679 00:39:37,960 --> 00:39:40,120 Speaker 1: curious about that. I don't know if it was it 680 00:39:40,200 --> 00:39:43,239 Speaker 1: was just like an appearance texture thing that I think 681 00:39:43,280 --> 00:39:45,759 Speaker 1: the texture matters. So it's like at the very bit 682 00:39:45,920 --> 00:39:48,319 Speaker 1: back of the tongue, there's like always at that hump. 683 00:39:48,320 --> 00:39:50,920 Speaker 1: I don't know the correct term for that, but there's 684 00:39:51,080 --> 00:39:53,959 Speaker 1: always Once you peel like those big taste buds off, 685 00:39:54,239 --> 00:39:58,680 Speaker 1: there's still like some raised bumps so I'm that textual 686 00:39:58,760 --> 00:40:00,759 Speaker 1: things like that really bother me. So I take that 687 00:40:00,800 --> 00:40:03,160 Speaker 1: pairing knife and shave it kind of like you'd shave 688 00:40:03,239 --> 00:40:05,359 Speaker 1: your face, so it's smooth, so you don't have any 689 00:40:05,400 --> 00:40:14,600 Speaker 1: like bumpy textures you shave your face. That if I 690 00:40:14,640 --> 00:40:17,200 Speaker 1: had ever shaved my face, that's what I would imagine 691 00:40:18,920 --> 00:40:24,640 Speaker 1: that speaking to a group of guys saying, yeah, there, 692 00:40:24,960 --> 00:40:28,759 Speaker 1: tongues all peeled up, You got the little bumpies spies off, Yeah, 693 00:40:29,160 --> 00:40:33,120 Speaker 1: and then slice it. If I could slice it as 694 00:40:33,239 --> 00:40:37,840 Speaker 1: super super thin, I would have maybe wrapped in plastic 695 00:40:37,840 --> 00:40:41,759 Speaker 1: grab put it in the freezer time willing, and that 696 00:40:41,920 --> 00:40:44,000 Speaker 1: sort of hardened it up, and then you can really 697 00:40:44,400 --> 00:40:47,080 Speaker 1: get nice thin slices. But when it's sort of just 698 00:40:47,160 --> 00:40:49,920 Speaker 1: fresh out of that ice bath, it's still a really 699 00:40:49,960 --> 00:40:52,520 Speaker 1: firm texture. It's still really easy to cut through. So 700 00:40:52,600 --> 00:40:56,640 Speaker 1: I sliced into about quarter inch eighth inch quarter in. 701 00:40:58,520 --> 00:41:00,760 Speaker 1: They were they were thinner than that knife was sharp. 702 00:41:05,040 --> 00:41:10,239 Speaker 1: They were about I don't think they're that then, but 703 00:41:10,400 --> 00:41:15,480 Speaker 1: I'll take four sixte is a quarter inch where sounds good. 704 00:41:15,880 --> 00:41:20,440 Speaker 1: Maybe even the hair less go ahead. So then I 705 00:41:20,520 --> 00:41:23,160 Speaker 1: made a nice little spice mix that had some smoked 706 00:41:23,160 --> 00:41:27,240 Speaker 1: paprika in it, so a really nice bright red color. 707 00:41:27,320 --> 00:41:30,759 Speaker 1: So once you mix that in a season the meat 708 00:41:30,920 --> 00:41:33,319 Speaker 1: with that rub, then you finally got a little red 709 00:41:33,360 --> 00:41:38,080 Speaker 1: colored to that gray meat, which is man. And that's 710 00:41:38,080 --> 00:41:40,480 Speaker 1: when you go from like this is a tongue, this 711 00:41:40,560 --> 00:41:44,520 Speaker 1: is meat. It's like kind of hopping that that bridge 712 00:41:44,560 --> 00:41:47,880 Speaker 1: that people need mentally to get over from that color. 713 00:41:48,200 --> 00:41:51,280 Speaker 1: Once that hit, it was yeah, it was, it was ready, 714 00:41:51,440 --> 00:41:54,400 Speaker 1: it was it was looking good. Yeah. So then the 715 00:41:54,480 --> 00:41:58,560 Speaker 1: last step was hot saute pan, a little bit of 716 00:41:58,600 --> 00:42:03,160 Speaker 1: oil see here on both sides. And I always use 717 00:42:03,200 --> 00:42:06,840 Speaker 1: a little uh spatula to press it down because a 718 00:42:06,840 --> 00:42:09,319 Speaker 1: lot of times meat that pressure they like to sort 719 00:42:09,320 --> 00:42:12,000 Speaker 1: of dome up and then the circle doesn't get seared, 720 00:42:12,040 --> 00:42:14,520 Speaker 1: only the ring on the outside edge. So I was 721 00:42:14,640 --> 00:42:18,920 Speaker 1: flatten it down one by one, flip it over, do 722 00:42:19,000 --> 00:42:22,600 Speaker 1: it to the other side, and you're done. And it 723 00:42:22,680 --> 00:42:26,920 Speaker 1: was you he drizzled it with something, Jimmy. True. This 724 00:42:27,000 --> 00:42:30,480 Speaker 1: is a good high grade. This is advanced wild game cooking. 725 00:42:32,239 --> 00:42:35,160 Speaker 1: Real good. It was. It was really good. But it 726 00:42:35,239 --> 00:42:41,920 Speaker 1: seems so simple, like advanced but simple. Ye. People like 727 00:42:42,000 --> 00:42:45,200 Speaker 1: if you're at home, you're like you're not like looking 728 00:42:45,200 --> 00:42:47,800 Speaker 1: at a hundred steps. It's like, oh, it's that easy. 729 00:42:47,920 --> 00:42:51,960 Speaker 1: Praise it, peel it, slice it, sere it toda. Chris, 730 00:42:52,040 --> 00:42:56,600 Speaker 1: what made it um advanced in your mind versus simple? 731 00:42:56,719 --> 00:43:03,680 Speaker 1: What about the complete tongue recipe? I think the one 732 00:43:04,440 --> 00:43:09,319 Speaker 1: like knowing like what to do, like like the presentation 733 00:43:09,920 --> 00:43:11,799 Speaker 1: because of the gray color, like being like, oh, we 734 00:43:11,840 --> 00:43:15,680 Speaker 1: need to add some spice to this one for flavor, 735 00:43:15,719 --> 00:43:18,520 Speaker 1: and two to make it like appetizing to look at. 736 00:43:19,200 --> 00:43:22,000 Speaker 1: And then two like knowing things like the doming and 737 00:43:22,080 --> 00:43:24,200 Speaker 1: like flattening. Like that's a little more advanced, like I 738 00:43:24,239 --> 00:43:28,120 Speaker 1: wouldn't know how to do that, but simple in the 739 00:43:28,200 --> 00:43:31,719 Speaker 1: way that like I'm not a good cook, but watching that, 740 00:43:32,000 --> 00:43:34,719 Speaker 1: watching you cook the whole thing, it was like, oh, 741 00:43:34,760 --> 00:43:37,600 Speaker 1: I could probably do that if I had like a walkthrough. 742 00:43:38,480 --> 00:43:42,920 Speaker 1: You'd set Chris's baseline by having you share your famous 743 00:43:42,960 --> 00:43:45,680 Speaker 1: gray rabbit recipe, and that would that would give everybody 744 00:43:45,680 --> 00:43:48,360 Speaker 1: a good sign of where Chris is coming from his 745 00:43:48,480 --> 00:43:53,320 Speaker 1: culinary experience. Yeah, I cook some gray rabbit. It wasn't good. 746 00:43:54,280 --> 00:44:00,640 Speaker 1: It was gray and species nor understands the story, dude, 747 00:44:00,640 --> 00:44:03,200 Speaker 1: I don't really even understand. It's not just me. It 748 00:44:03,320 --> 00:44:06,160 Speaker 1: was a cotton tail rabbit. It's a it's swamp rabbit, 749 00:44:06,200 --> 00:44:10,160 Speaker 1: same as a cotton tail. Yeah, what's the STILTI silvel 750 00:44:10,360 --> 00:44:14,000 Speaker 1: just aquaticus. It's a six pounds. It's a cotton tail 751 00:44:14,120 --> 00:44:16,560 Speaker 1: that grows to five six pounds. It was a big 752 00:44:16,560 --> 00:44:19,200 Speaker 1: and sounds like a nightmare. Yeah, dude, Yeah, but these 753 00:44:19,200 --> 00:44:22,120 Speaker 1: are cool rabbits. Cool seeing all these rabbits. You know, 754 00:44:22,280 --> 00:44:25,799 Speaker 1: normal contail just ships wherever he pleases. Swamp rabbit has 755 00:44:25,840 --> 00:44:28,920 Speaker 1: a log. Oh yeah, I forgot about. They got like 756 00:44:28,920 --> 00:44:32,160 Speaker 1: a defecation log where they got a little spot where 757 00:44:32,200 --> 00:44:33,880 Speaker 1: they can presume it like they like to use it. 758 00:44:33,960 --> 00:44:35,560 Speaker 1: Then get up and look around and get up out 759 00:44:35,560 --> 00:44:37,960 Speaker 1: of the water. When it's wet. These rabbits will swim 760 00:44:38,000 --> 00:44:39,759 Speaker 1: away from you. They'll jump. They'll jump in the in 761 00:44:39,800 --> 00:44:43,600 Speaker 1: the Mississippi or the Ohio and swim across the river. 762 00:44:43,960 --> 00:44:47,920 Speaker 1: That's amazing. And they'll live out in the marsh five 763 00:44:48,400 --> 00:44:50,759 Speaker 1: and they got a little log where they like to go. 764 00:44:50,920 --> 00:44:53,040 Speaker 1: It's like lamas. Lamas will have pick a spot and 765 00:44:53,040 --> 00:44:55,200 Speaker 1: ship in the spot and make like a little hill 766 00:44:55,480 --> 00:44:58,319 Speaker 1: and then they'll actually climb up on the hill. After 767 00:44:58,400 --> 00:45:00,680 Speaker 1: many months of building it up, use it as a 768 00:45:00,760 --> 00:45:03,319 Speaker 1: place to get a look around. It's pretty smart, pretty dog. 769 00:45:03,719 --> 00:45:07,759 Speaker 1: That's like the ultimate ultimate recycling of materials. They're like, 770 00:45:07,840 --> 00:45:11,400 Speaker 1: not only is it food, but it's also function closed 771 00:45:11,440 --> 00:45:15,080 Speaker 1: loop man. So they have a defecation log. And Chris 772 00:45:15,120 --> 00:45:17,120 Speaker 1: took some. It's very good, it's very good to eat. 773 00:45:17,400 --> 00:45:19,480 Speaker 1: And he took some, and he sucks that cooking not 774 00:45:19,560 --> 00:45:22,800 Speaker 1: socks of cooking, socks of cooking game. By your admission, 775 00:45:22,920 --> 00:45:26,600 Speaker 1: i'd say sucks at cooking, flat out socks a cooking. Yeah, 776 00:45:26,640 --> 00:45:28,960 Speaker 1: the game doesn't help because it just adds like another 777 00:45:29,080 --> 00:45:33,239 Speaker 1: level of like trying to prepare the rabbit for a 778 00:45:33,320 --> 00:45:38,239 Speaker 1: lady who he was, you know, trying to impress. It 779 00:45:38,360 --> 00:45:41,840 Speaker 1: came out gray. No one was happy. He felt that 780 00:45:41,880 --> 00:45:45,760 Speaker 1: he'd set he'd set everything back. Tell us the recipe, 781 00:45:45,880 --> 00:45:48,520 Speaker 1: the procedure I forgot. I think it was a recipe 782 00:45:48,600 --> 00:45:51,360 Speaker 1: in one of the in the small game, don't you dare. 783 00:45:53,120 --> 00:45:55,520 Speaker 1: But here's where I messed up. Here's where I messed up. 784 00:45:55,600 --> 00:46:00,120 Speaker 1: I think I think the taste wasn't wasn't bad. It 785 00:46:00,280 --> 00:46:02,359 Speaker 1: was just the color. And I think the issue was 786 00:46:02,440 --> 00:46:05,360 Speaker 1: like I just didn't brown it enough before, because I 787 00:46:05,400 --> 00:46:09,880 Speaker 1: think it calls for browning and then you bake it right. Maybe, 788 00:46:10,120 --> 00:46:12,799 Speaker 1: but anyways, the browning, and that's I think that was 789 00:46:12,880 --> 00:46:16,560 Speaker 1: my fatal misstep was like as it was like I 790 00:46:16,680 --> 00:46:19,000 Speaker 1: was just worried about burning it the whole time. And 791 00:46:19,080 --> 00:46:22,040 Speaker 1: that's the perfect segue because that's exactly what Danielle was 792 00:46:22,080 --> 00:46:25,279 Speaker 1: just talking about, was like making food apptized into the eyes. 793 00:46:26,239 --> 00:46:28,160 Speaker 1: You didn't pull that was rule number one. And then 794 00:46:28,200 --> 00:46:30,160 Speaker 1: nobody was like, I wish I would have been there 795 00:46:30,200 --> 00:46:32,799 Speaker 1: for this meal. Man, it would have been yeah, a 796 00:46:32,880 --> 00:46:35,480 Speaker 1: fly on the wall or more like Steve or more 797 00:46:35,520 --> 00:46:38,600 Speaker 1: like Chris's chef that was there. Fly on the wall, 798 00:46:38,680 --> 00:46:42,040 Speaker 1: Fly on the wall. Moving on. You couldn't like we'd 799 00:46:42,080 --> 00:46:45,080 Speaker 1: beat yep about this book because we don't know what happened. 800 00:46:45,360 --> 00:46:47,839 Speaker 1: The reason I'm moving on, there's there's no lesson. There's 801 00:46:47,880 --> 00:46:49,919 Speaker 1: no lesson. Like if I was there, if someone would 802 00:46:49,920 --> 00:46:52,240 Speaker 1: have been there, I would have said, like, that's actually 803 00:46:52,480 --> 00:46:57,600 Speaker 1: looks great, it's not a problem or whatever. Did it 804 00:46:57,680 --> 00:47:02,280 Speaker 1: look bad or did it also taste? No, it tasted. 805 00:47:02,520 --> 00:47:05,000 Speaker 1: I mean it wasn't like probably amazing, but it was 806 00:47:05,080 --> 00:47:08,120 Speaker 1: it was edible for sure. Flavor was good. Flavor was there, 807 00:47:08,400 --> 00:47:11,080 Speaker 1: it was it tender, it was a little it was. 808 00:47:11,160 --> 00:47:12,799 Speaker 1: It was not as tender as I had hoped it 809 00:47:12,840 --> 00:47:16,439 Speaker 1: could have gone for not thirty minutes. The tenderness was yeah, 810 00:47:16,440 --> 00:47:18,040 Speaker 1: that was a little bit of an issue. And then 811 00:47:18,080 --> 00:47:21,839 Speaker 1: the gray, the color was the worst part. That was 812 00:47:22,160 --> 00:47:24,840 Speaker 1: a daughter, do you mind? Um, can you jump in 813 00:47:24,880 --> 00:47:27,839 Speaker 1: and give some perspective on tongue, because I'm guessing that 814 00:47:27,920 --> 00:47:34,680 Speaker 1: you didn't discover tongue when you were twenty. Um, well no, 815 00:47:34,880 --> 00:47:37,799 Speaker 1: I I actually discovered tongue and I was eighteen. Oh yeah, 816 00:47:38,040 --> 00:47:41,960 Speaker 1: not only because I was in culinary school. So that's 817 00:47:41,960 --> 00:47:44,040 Speaker 1: how you found out about it. Yeah, So it wasn't 818 00:47:44,080 --> 00:47:47,479 Speaker 1: from like like, it wasn't like a family thing from 819 00:47:47,640 --> 00:47:52,399 Speaker 1: having families from Mexico. Well it could of Mexico. No, no, no, 820 00:47:52,520 --> 00:47:57,719 Speaker 1: you're you're You're right on many levels except for um my, um, 821 00:47:57,719 --> 00:48:00,320 Speaker 1: it could have had tongue really from my my mom's side, 822 00:48:00,320 --> 00:48:03,240 Speaker 1: which is Russian Jewish from the East coast New Yorker, 823 00:48:03,520 --> 00:48:05,560 Speaker 1: so that easily could have brought tongue into our life. 824 00:48:05,560 --> 00:48:08,799 Speaker 1: But and from my dad's the Latino edge. But um no, 825 00:48:08,920 --> 00:48:11,000 Speaker 1: I was raised sort of in a in sort of 826 00:48:11,040 --> 00:48:14,120 Speaker 1: more of a natural culture. I was raised on like 827 00:48:14,120 --> 00:48:16,680 Speaker 1: tofu and miso soup, and not a lot of game, 828 00:48:16,800 --> 00:48:18,440 Speaker 1: not a lot of wild um, not a lot of 829 00:48:18,440 --> 00:48:22,760 Speaker 1: proteins like meat based proteins. Yeah, more vegetarian macrobatic cooking, 830 00:48:22,840 --> 00:48:27,279 Speaker 1: which is whole whole plant cooking. Um. Fish was expensive. 831 00:48:27,320 --> 00:48:29,879 Speaker 1: So trout. Yeah, if the twin and I twin brow 832 00:48:29,880 --> 00:48:32,040 Speaker 1: and I caught trout, we eat out. Um. And I 833 00:48:32,080 --> 00:48:34,080 Speaker 1: guess when I was looking my teens who started hunting, 834 00:48:34,160 --> 00:48:37,959 Speaker 1: so we're like, Mom, we're eating game, you know, brought 835 00:48:37,960 --> 00:48:40,920 Speaker 1: like a deer leg home. Um. But so tongue for 836 00:48:40,960 --> 00:48:45,560 Speaker 1: me cooking school, um was the intro to methodology and 837 00:48:45,600 --> 00:48:50,839 Speaker 1: through methodology. UM. When when we talk about cooking, methodology 838 00:48:51,360 --> 00:48:56,320 Speaker 1: required a diverse range of of muscle cuts that require 839 00:48:56,960 --> 00:49:00,840 Speaker 1: different cooking methods in order to have a tender brown 840 00:49:00,960 --> 00:49:04,279 Speaker 1: not gray rabbit, etcetera. You know. So my take on 841 00:49:04,360 --> 00:49:06,279 Speaker 1: tongue was that was my first experience it, and then 842 00:49:06,320 --> 00:49:08,920 Speaker 1: traveling through traveling around the world, you see it on 843 00:49:08,960 --> 00:49:10,920 Speaker 1: all kinds of menus. It's really the US has one 844 00:49:10,920 --> 00:49:15,319 Speaker 1: of the most limited animal based protein availability kind of 845 00:49:15,840 --> 00:49:18,520 Speaker 1: you know, like available options out there. You go to 846 00:49:18,640 --> 00:49:20,960 Speaker 1: Europe and they're eating turkey every single day, not just 847 00:49:21,040 --> 00:49:23,520 Speaker 1: on Thanksgiving, Well that's our holiday, but you know, not 848 00:49:23,600 --> 00:49:27,360 Speaker 1: just in the fall. So I've seen in cooked tongue 849 00:49:27,800 --> 00:49:31,919 Speaker 1: a bit um and and I you know, I think 850 00:49:31,960 --> 00:49:35,040 Speaker 1: it's it's it is interesting, especially um, I mean, heck, 851 00:49:35,080 --> 00:49:36,640 Speaker 1: you have a I think you have a recipe out 852 00:49:36,680 --> 00:49:39,560 Speaker 1: there for like duck tongues. You cooked duck tongues before. 853 00:49:40,360 --> 00:49:43,160 Speaker 1: Really people are cooking duck tongue. I mean that's that's 854 00:49:43,160 --> 00:49:46,399 Speaker 1: a bite I've been I've been served it, but I haven't. Yeah, 855 00:49:46,520 --> 00:49:49,279 Speaker 1: so tongue. This is how So here's my thing on Well, 856 00:49:49,320 --> 00:49:53,120 Speaker 1: I can't let duck tongues go like for real, it's 857 00:49:53,120 --> 00:49:58,680 Speaker 1: like a crispy duck tongue. It's popular in Asian cultures. 858 00:50:00,000 --> 00:50:01,800 Speaker 1: It was more like walk fried and then tossing the 859 00:50:01,840 --> 00:50:03,600 Speaker 1: sauce kind of a thing. So imagine eating like a 860 00:50:03,640 --> 00:50:05,759 Speaker 1: popcorn shrimp. Maybe not as tender, but there's gonna be 861 00:50:05,760 --> 00:50:08,000 Speaker 1: a little chew in there. Are they peeling those two? 862 00:50:09,160 --> 00:50:13,040 Speaker 1: I don't think so I haven't prepared him. Interesting, We're 863 00:50:13,040 --> 00:50:16,399 Speaker 1: gonna be trying well, counting seasons coming up, so I'll 864 00:50:16,400 --> 00:50:19,919 Speaker 1: sign up right now for that trip. I'll be fine. Um, well, 865 00:50:20,120 --> 00:50:24,040 Speaker 1: we'll just like just pull a bunch of dog. There's 866 00:50:24,040 --> 00:50:25,880 Speaker 1: a handle like there's a handle that I'm always I 867 00:50:25,920 --> 00:50:27,440 Speaker 1: got like a running list of should I want to 868 00:50:27,480 --> 00:50:29,320 Speaker 1: mess with to have a mess with you? And so 869 00:50:30,160 --> 00:50:32,080 Speaker 1: you know, have you ever been to like a dim 870 00:50:32,080 --> 00:50:36,919 Speaker 1: sum place and eating the geled chicken feet? You know? Yeah? 871 00:50:37,120 --> 00:50:39,400 Speaker 1: Like you know I haven't. You know, I want to 872 00:50:39,440 --> 00:50:44,120 Speaker 1: get around to replicating that with turkey feet grows. Feet 873 00:50:44,280 --> 00:50:47,160 Speaker 1: feet are great. So feet we're bouncing around a little bit. 874 00:50:47,160 --> 00:50:49,520 Speaker 1: But the best foot rest chicken for the recipe I 875 00:50:49,560 --> 00:50:51,719 Speaker 1: ever had was made by a Jamaican lady and she 876 00:50:51,760 --> 00:50:53,840 Speaker 1: would use the feet. It's what I do now. I 877 00:50:53,880 --> 00:50:56,240 Speaker 1: make all of my chicken stock out of chicken feet. 878 00:50:56,480 --> 00:50:59,040 Speaker 1: So it's because it's loaded with all of the tendons 879 00:50:59,080 --> 00:51:01,840 Speaker 1: you raise up chickens. I raised chickens, not enough to 880 00:51:01,880 --> 00:51:04,760 Speaker 1: call butcher myself. I just buy pounds of frozen chicken 881 00:51:04,760 --> 00:51:07,640 Speaker 1: feet from the butcher or grocery store. And the reason 882 00:51:07,719 --> 00:51:10,600 Speaker 1: I use those for chicken stock is because um per 883 00:51:11,360 --> 00:51:14,719 Speaker 1: you know, like per square pound, I guess or however 884 00:51:14,719 --> 00:51:18,360 Speaker 1: you wanna um you know, like equate that a foot 885 00:51:18,400 --> 00:51:22,560 Speaker 1: has the most connective tissue and ligaments and cartilage and 886 00:51:22,640 --> 00:51:25,879 Speaker 1: joint matter which is packed with collagen, and collagen when 887 00:51:25,920 --> 00:51:31,560 Speaker 1: cooked down, turns into gelatin, which creates your beautiful viscous 888 00:51:31,640 --> 00:51:34,000 Speaker 1: broths and stocks that have mouth feel and stuff. So 889 00:51:34,320 --> 00:51:36,879 Speaker 1: pound per pound and pound and dollar per pound. It's 890 00:51:36,880 --> 00:51:39,920 Speaker 1: like the most economical way to have the best tasting 891 00:51:40,080 --> 00:51:43,360 Speaker 1: stocks out there is go for the shins, the hooves, 892 00:51:43,440 --> 00:51:47,719 Speaker 1: the um, the feet, the tail. Right, if you're hunting 893 00:51:47,719 --> 00:51:49,680 Speaker 1: animal with tail, I know you're worried about how far 894 00:51:49,719 --> 00:51:51,600 Speaker 1: off track you are, and I know where I know 895 00:51:51,600 --> 00:51:53,880 Speaker 1: where you need to wind up. Can I throw another 896 00:51:53,920 --> 00:51:57,880 Speaker 1: thing in to ask if you have any familiarity, um 897 00:51:58,320 --> 00:52:01,719 Speaker 1: you're from with birds nest soup? Yes, okay. So there's 898 00:52:01,760 --> 00:52:05,360 Speaker 1: a type of swallow, a cliff dwelling swallow. I'm not 899 00:52:05,360 --> 00:52:07,040 Speaker 1: talking to you, I'm talking to the listener. There's a 900 00:52:07,040 --> 00:52:12,480 Speaker 1: cliff dwelling swallow that produces a spit that has a 901 00:52:12,520 --> 00:52:17,279 Speaker 1: glue like quality to it, and they take nesting materials 902 00:52:18,160 --> 00:52:23,360 Speaker 1: coated with this spit and then build their nest and 903 00:52:23,560 --> 00:52:27,440 Speaker 1: birds nest soup it's the thing that people do to you. Basically, 904 00:52:27,520 --> 00:52:32,920 Speaker 1: take this thing and simmer it and extract that viscous 905 00:52:33,719 --> 00:52:37,520 Speaker 1: liquid from it, and it's used to make like a 906 00:52:37,640 --> 00:52:43,440 Speaker 1: somewhat viscous consumme a. I took cliff swallow, you know, 907 00:52:43,480 --> 00:52:46,520 Speaker 1: the mud ones, the mud nests that you see here 908 00:52:46,560 --> 00:52:48,959 Speaker 1: under bridges and stuff. I took a bunch of those 909 00:52:49,000 --> 00:52:51,760 Speaker 1: and bashed them up and boiled them for a long time, 910 00:52:52,000 --> 00:52:55,399 Speaker 1: and then let the dirt settle and strained it off 911 00:52:55,840 --> 00:52:58,440 Speaker 1: and reduce that down. And I could never find what 912 00:52:58,560 --> 00:53:02,040 Speaker 1: I was after, Like, I could never get like that. 913 00:53:02,440 --> 00:53:07,399 Speaker 1: Yeah spit, Yeah, that viscous spit. Different types of swallow. Yeah, 914 00:53:07,440 --> 00:53:11,520 Speaker 1: but go on, um tongues, So yeah, tongues. What do 915 00:53:11,600 --> 00:53:13,360 Speaker 1: we we're talking about? Sort of what's my take or 916 00:53:13,760 --> 00:53:16,239 Speaker 1: what's my I think it's a muscle worth eating. I 917 00:53:16,239 --> 00:53:18,920 Speaker 1: think it's uh, I think it's just it's it's ridiculous. 918 00:53:19,000 --> 00:53:22,319 Speaker 1: If you look at the commercial industry. Um, you know 919 00:53:22,440 --> 00:53:25,640 Speaker 1: that the commercial industry waste very little because everything's got 920 00:53:25,760 --> 00:53:27,920 Speaker 1: value to it. You know, I messed I messed you up. 921 00:53:28,160 --> 00:53:31,600 Speaker 1: That's not where you were? Where was that feet? Oh? Well, 922 00:53:31,880 --> 00:53:35,360 Speaker 1: could you do a turkey footwork? Have you done with 923 00:53:35,400 --> 00:53:38,680 Speaker 1: the wild turkey? No? I haven't reason, I don't know 924 00:53:38,719 --> 00:53:44,600 Speaker 1: what I say. My geese feet for stock? Yeah? Clean? Yeah, 925 00:53:44,800 --> 00:53:49,080 Speaker 1: Canada's um so their feet are pretty nasty, so I 926 00:53:49,120 --> 00:53:54,000 Speaker 1: always wash them clean potatoes, scrubber, scrub them off, and 927 00:53:54,040 --> 00:53:56,880 Speaker 1: then I blanch in boiling water in case there's anything 928 00:53:57,920 --> 00:54:00,480 Speaker 1: bacterial wise on it, because you don't want all that 929 00:54:00,600 --> 00:54:04,359 Speaker 1: inside of your stock. So yeah, I blanched them, scrub them, 930 00:54:04,400 --> 00:54:07,960 Speaker 1: and then um knife start to break them out the 931 00:54:08,040 --> 00:54:10,400 Speaker 1: joints to sort of open them up, and then I 932 00:54:10,440 --> 00:54:13,160 Speaker 1: throw them in the stock. No ship there you go. 933 00:54:13,600 --> 00:54:16,279 Speaker 1: Every almost every part of the animal I mean, could 934 00:54:16,360 --> 00:54:20,400 Speaker 1: be simmered down to a flavored broth. There's no reason 935 00:54:20,440 --> 00:54:28,399 Speaker 1: why not to, you know. Yeah. On tongues, um, yeah. 936 00:54:28,680 --> 00:54:32,360 Speaker 1: So for tongue, for me, it's I enjoy it a 937 00:54:32,400 --> 00:54:36,239 Speaker 1: few different ways. The way Danielle's recipe shares, which is 938 00:54:36,719 --> 00:54:41,680 Speaker 1: slow cooked until it's tender, peeled and then browned off. Right, 939 00:54:41,719 --> 00:54:45,360 Speaker 1: If I do, I have that right and seasoned. Um. 940 00:54:45,440 --> 00:54:47,799 Speaker 1: I like it that way. I also like it more 941 00:54:47,840 --> 00:54:50,840 Speaker 1: as a deli meat as well, So slow cooked until 942 00:54:50,880 --> 00:54:54,640 Speaker 1: tender peeled and then left whole. And and so I'll 943 00:54:54,680 --> 00:54:58,040 Speaker 1: cook a tongue, peel it back, and then once it's 944 00:54:58,080 --> 00:55:00,239 Speaker 1: at that tender place, I'll just refreeze it a again 945 00:55:00,680 --> 00:55:03,560 Speaker 1: and just label it cooked tongue, and at that point 946 00:55:03,560 --> 00:55:08,359 Speaker 1: it's ready for kind of an array of possibilities. You 947 00:55:08,400 --> 00:55:12,040 Speaker 1: could your tongues too, or just bigger ones, but I 948 00:55:12,120 --> 00:55:14,160 Speaker 1: usually just mess with the bigger ones as of yet, 949 00:55:14,719 --> 00:55:17,279 Speaker 1: I have a very limited time in my day to 950 00:55:17,360 --> 00:55:20,160 Speaker 1: day and and the r O I comment earlier, it's 951 00:55:20,200 --> 00:55:21,840 Speaker 1: kind of bang for your buck, like an elk tongue 952 00:55:21,920 --> 00:55:24,560 Speaker 1: or a cow tongue. Um just has more bang for 953 00:55:24,600 --> 00:55:27,319 Speaker 1: your buck. I'll go down they harvest bison on the 954 00:55:27,360 --> 00:55:29,960 Speaker 1: park line here in southwest Montana as part of a 955 00:55:30,480 --> 00:55:35,440 Speaker 1: indigenous hunting opportunity for native tribes from the Pacific Northwest 956 00:55:35,480 --> 00:55:37,239 Speaker 1: to come in and hunt bison that are coming out 957 00:55:37,280 --> 00:55:40,160 Speaker 1: of Yellowstone Park. And all often go down during that 958 00:55:40,200 --> 00:55:43,160 Speaker 1: time of year and pick up heart and um kidney 959 00:55:43,400 --> 00:55:46,600 Speaker 1: and call fat and tongue if they don't want them, 960 00:55:46,640 --> 00:55:49,680 Speaker 1: because I mean, that's major bang for your buck. Freaming 961 00:55:49,680 --> 00:55:53,160 Speaker 1: he well, you know, um but so so so I'll 962 00:55:53,239 --> 00:55:55,880 Speaker 1: keep a cold, a cooked tongue in the freezer and 963 00:55:55,920 --> 00:55:58,400 Speaker 1: at that point I'll thought out and slack it and 964 00:55:58,560 --> 00:56:01,520 Speaker 1: uh and then just slice it. Course, slack it means 965 00:56:01,800 --> 00:56:03,880 Speaker 1: is a restaurant term when you pull something out of 966 00:56:03,880 --> 00:56:06,640 Speaker 1: the freezer and let it thought slowly, Right, so you 967 00:56:06,680 --> 00:56:08,960 Speaker 1: would pull something and put it on the tray and 968 00:56:09,000 --> 00:56:10,480 Speaker 1: throw it in the fridge for a couple of days 969 00:56:10,480 --> 00:56:12,600 Speaker 1: and let it slack or thaw out and or put 970 00:56:12,600 --> 00:56:15,560 Speaker 1: it on your counter. Um. I always felt like when 971 00:56:15,560 --> 00:56:19,320 Speaker 1: you dump a frozen something because you're stressed and hustling, 972 00:56:19,360 --> 00:56:21,160 Speaker 1: you don't have time, and you dump it in warm water, 973 00:56:21,760 --> 00:56:25,279 Speaker 1: you're you're almost like stressing more water and moisture out 974 00:56:25,360 --> 00:56:27,359 Speaker 1: of the meat, and you end up you end up 975 00:56:27,360 --> 00:56:28,799 Speaker 1: with a lot more coming out of it than when 976 00:56:28,800 --> 00:56:31,120 Speaker 1: you just let it naturally thaw on its own at 977 00:56:31,160 --> 00:56:34,000 Speaker 1: room temp. Um. But so when the tongue is then thought, 978 00:56:34,000 --> 00:56:36,319 Speaker 1: I'll just cut it like just quarter inch, just like 979 00:56:36,360 --> 00:56:37,880 Speaker 1: you would have steak sandwich, and I'll throw it on 980 00:56:37,920 --> 00:56:40,799 Speaker 1: a bagel with a arugular or sprouts and onion and 981 00:56:40,840 --> 00:56:43,000 Speaker 1: good mustard and mayo and what and just make a 982 00:56:43,040 --> 00:56:46,440 Speaker 1: sandwich out of it. Now. Oh yeah, it's amazing and 983 00:56:46,560 --> 00:56:48,680 Speaker 1: uh and and it's interesting. Right, So I have this 984 00:56:48,760 --> 00:56:52,200 Speaker 1: thought a lot, is that how often are folks eating 985 00:56:52,719 --> 00:56:57,880 Speaker 1: meat without seasonings, without salt, without any herbs, without anything 986 00:56:57,920 --> 00:57:00,840 Speaker 1: but the meat just like and know, like that's what 987 00:57:01,000 --> 00:57:02,960 Speaker 1: rabbit tastes like, that's what antelope tastes like. That's what 988 00:57:04,120 --> 00:57:09,400 Speaker 1: rarely right, and so oftentimes we're eating a combination of 989 00:57:09,480 --> 00:57:11,680 Speaker 1: It's like seeing something naked for the first time, you know, 990 00:57:11,880 --> 00:57:14,799 Speaker 1: seeing to eat meat. You know what I'm saying. It's 991 00:57:14,800 --> 00:57:17,560 Speaker 1: like you look like you know, but to eat something 992 00:57:17,640 --> 00:57:22,520 Speaker 1: without any of the dressings, and it's it's a never, yeah, never, 993 00:57:22,680 --> 00:57:24,840 Speaker 1: And you should do it because then it starts the 994 00:57:24,880 --> 00:57:28,520 Speaker 1: fundamental process of of the education of well, that's what 995 00:57:28,640 --> 00:57:32,760 Speaker 1: it tastes like. Ok Now, is a little bit of salt. 996 00:57:33,040 --> 00:57:34,960 Speaker 1: But if I really barely, like what's this like, I 997 00:57:34,960 --> 00:57:36,240 Speaker 1: still put a little bit of salt on it. But 998 00:57:36,280 --> 00:57:38,840 Speaker 1: you're right, you should strip it down. Well. Boiled pasta, 999 00:57:38,960 --> 00:57:42,200 Speaker 1: just for the easiest test, just boiled pasta in naked 1000 00:57:42,200 --> 00:57:45,479 Speaker 1: water and boiled pasta in salted water, and you're sounds 1001 00:57:45,600 --> 00:57:47,520 Speaker 1: so much that you're tasting the salt if it's see 1002 00:57:47,600 --> 00:57:51,520 Speaker 1: if it's salted appropriately is salt dehydrates, So salt pulls 1003 00:57:51,560 --> 00:57:55,640 Speaker 1: out natural flavors in the form of dehydration. It's pulling 1004 00:57:55,680 --> 00:57:59,000 Speaker 1: out moisture from anything. You put salt on an apple, 1005 00:57:59,520 --> 00:58:02,320 Speaker 1: it's gonna you're gonna see liquid come up, and that's natural, 1006 00:58:03,080 --> 00:58:07,280 Speaker 1: that's the moisture that's within that organic matter, right, And 1007 00:58:07,280 --> 00:58:09,720 Speaker 1: so salt thing is kind of fundamental to pulling natural flavor. 1008 00:58:09,880 --> 00:58:13,520 Speaker 1: You can over salt and that's a bad deal too. Um. So, 1009 00:58:13,520 --> 00:58:15,880 Speaker 1: So that's one way I like to cold slice a tongue. 1010 00:58:16,160 --> 00:58:17,760 Speaker 1: And then another one that I want to mess with 1011 00:58:17,840 --> 00:58:21,760 Speaker 1: more is um is slow cooking it till it's tender 1012 00:58:22,280 --> 00:58:25,160 Speaker 1: and um and then slicing it and then frying it 1013 00:58:25,280 --> 00:58:27,720 Speaker 1: so you're still trying to brown it. But I'll just 1014 00:58:27,840 --> 00:58:31,080 Speaker 1: I'll shallow fry it in a cast iron full of ward, right, 1015 00:58:31,880 --> 00:58:34,080 Speaker 1: and maybe dredged a little bit too, so that that's 1016 00:58:34,120 --> 00:58:37,200 Speaker 1: put Take that cold sliced tongue, season it with some 1017 00:58:37,280 --> 00:58:40,160 Speaker 1: salt and pepper, if you will, flour, and then fry it. 1018 00:58:40,400 --> 00:58:41,960 Speaker 1: And now all of a sudden you have this crispy 1019 00:58:42,000 --> 00:58:45,479 Speaker 1: little like chicken fried steak thing happening. And that's pretty sweet. Yeah. 1020 00:58:45,480 --> 00:58:47,280 Speaker 1: I want I've been wanting to do the same thing 1021 00:58:47,320 --> 00:58:51,520 Speaker 1: because then it for me, it reminds me of calamari almost. Yeah. Yeah, 1022 00:58:51,680 --> 00:58:55,920 Speaker 1: tech soft texture, crisp, we exter exterior. Have you ever 1023 00:58:55,920 --> 00:59:00,600 Speaker 1: sue vied tongue? I haven't haven't either. No, i I'm 1024 00:59:00,640 --> 00:59:06,640 Speaker 1: currently personal like personal like headbutting match within my own 1025 00:59:06,680 --> 00:59:10,680 Speaker 1: mind between Suvie versus No Suvie and the love hate 1026 00:59:10,960 --> 00:59:13,760 Speaker 1: kind of going on. And explain that, explain, give me 1027 00:59:13,800 --> 00:59:17,040 Speaker 1: the give me the argument against each well, if anyone 1028 00:59:17,080 --> 00:59:18,760 Speaker 1: out there does or does not, if you do not 1029 00:59:18,800 --> 00:59:22,800 Speaker 1: know what suvie cookery is, suvie cookery is basically in French, 1030 00:59:22,840 --> 00:59:26,040 Speaker 1: I think it translates to cooked in vacuum, and it's 1031 00:59:26,080 --> 00:59:31,160 Speaker 1: basically you are taking anything, putting it in a plastic 1032 00:59:31,320 --> 00:59:34,320 Speaker 1: bag of some kind, moving all the air out ziplock 1033 00:59:34,400 --> 00:59:38,160 Speaker 1: back seal bag exactly and then uh and then submerging 1034 00:59:38,200 --> 00:59:41,280 Speaker 1: that bag in water bath and using an immersion wand 1035 00:59:41,520 --> 00:59:45,040 Speaker 1: a heated wand to then circulate and maintain a temperature 1036 00:59:45,760 --> 00:59:49,320 Speaker 1: of of of within the water, which then brings that 1037 00:59:49,720 --> 00:59:52,000 Speaker 1: food in the bag to that temperature and holds it 1038 00:59:52,000 --> 00:59:54,200 Speaker 1: at that temperature. Just like you're doing a great job 1039 00:59:54,320 --> 00:59:56,280 Speaker 1: right now. I feel we should just have you on 1040 00:59:56,440 --> 01:00:01,400 Speaker 1: hand just now and an to do an explanation of something. 1041 01:00:01,440 --> 01:00:04,360 Speaker 1: I don't know what suvied was. That was super educational. 1042 01:00:04,560 --> 01:00:06,800 Speaker 1: It's been around it's like the seventies yea, And yet 1043 01:00:06,880 --> 01:00:09,200 Speaker 1: it's just like GPS. I always here and then when 1044 01:00:09,240 --> 01:00:12,320 Speaker 1: people are like suvied, I'm like, oh yeah, I always 1045 01:00:12,360 --> 01:00:15,360 Speaker 1: thought that was something like so new. Well, but it's 1046 01:00:15,400 --> 01:00:18,440 Speaker 1: new to us. So GPS is not new to the world. 1047 01:00:18,560 --> 01:00:22,600 Speaker 1: But it's like so many things that require um development 1048 01:00:22,680 --> 01:00:24,520 Speaker 1: and R and D. There's a ton of time and 1049 01:00:24,600 --> 01:00:27,480 Speaker 1: energy and money it goes in. So it's usually developed 1050 01:00:27,560 --> 01:00:30,560 Speaker 1: for the industry and then it comes down to the consumer. Yeah, 1051 01:00:30,560 --> 01:00:32,720 Speaker 1: I think it's already Like when was the life cycle 1052 01:00:32,880 --> 01:00:35,760 Speaker 1: in like New York restaurants of Suvie, Well, they didn't, 1053 01:00:35,760 --> 01:00:37,600 Speaker 1: they didn't quit. It was that was it was. That's 1054 01:00:37,600 --> 01:00:40,280 Speaker 1: where it found its use. That's where it found its 1055 01:00:40,280 --> 01:00:42,760 Speaker 1: thing is you could you could if you're a caterer, say, 1056 01:00:42,880 --> 01:00:44,880 Speaker 1: or you're doing a wedding and you need to have 1057 01:00:45,000 --> 01:00:52,800 Speaker 1: at six o'clock, you're gonna serve one hundred four steaks, okay, 1058 01:00:53,000 --> 01:00:55,280 Speaker 1: it would be that you would have this giant tank 1059 01:00:55,960 --> 01:00:58,520 Speaker 1: with a circulator in there and all those sons of 1060 01:00:58,560 --> 01:01:03,120 Speaker 1: bits and steaks are in there at one degrees yes, 1061 01:01:03,920 --> 01:01:06,480 Speaker 1: and they're just ready to go, and then you pull 1062 01:01:06,520 --> 01:01:09,000 Speaker 1: them out, put a sea on them, put a flame 1063 01:01:09,080 --> 01:01:12,080 Speaker 1: on him, and wham. The door at the same time, 1064 01:01:12,240 --> 01:01:15,600 Speaker 1: or you could pre prep all these entrees and have 1065 01:01:15,680 --> 01:01:19,160 Speaker 1: them already and you and you start serving dinner at five, 1066 01:01:19,520 --> 01:01:22,000 Speaker 1: and you're serving dinner until one in the morning in 1067 01:01:22,040 --> 01:01:25,000 Speaker 1: a bistro, and all this ship is just like done, 1068 01:01:25,080 --> 01:01:27,440 Speaker 1: it's done. The order comes in, you grab the bag out, 1069 01:01:27,480 --> 01:01:29,120 Speaker 1: open the bag up, put a sea on it. It's 1070 01:01:29,120 --> 01:01:31,720 Speaker 1: fucking scallops whatever, put a sea on them. Out the door. 1071 01:01:32,160 --> 01:01:34,360 Speaker 1: And you're just basically grabbing sacks out of a hot 1072 01:01:34,400 --> 01:01:36,520 Speaker 1: tank of water, putting the finish and touches on it, 1073 01:01:36,600 --> 01:01:39,200 Speaker 1: dressed a dish, go out the door. But wouldn't you 1074 01:01:39,200 --> 01:01:41,360 Speaker 1: agree also, And it's not it's not like they quit 1075 01:01:41,440 --> 01:01:46,360 Speaker 1: doing that because it got hip. They're still doing it, right. 1076 01:01:46,400 --> 01:01:48,960 Speaker 1: But I think that there was a hip nous at 1077 01:01:49,000 --> 01:01:52,400 Speaker 1: one point to it where people were like, I am 1078 01:01:52,440 --> 01:01:57,320 Speaker 1: going to find a sou vied steak filet or whatever 1079 01:01:57,520 --> 01:02:01,040 Speaker 1: because it is special when it was on the menu listed, like, 1080 01:02:03,840 --> 01:02:05,960 Speaker 1: rather me into some secret trick that would be off 1081 01:02:06,000 --> 01:02:08,480 Speaker 1: putting the people. Everyone remember when Kale was all over 1082 01:02:08,520 --> 01:02:10,800 Speaker 1: the menu, It's like, not Kale's not sucking new to anywhere, 1083 01:02:10,960 --> 01:02:13,880 Speaker 1: because like someone started busting Kale's balls because it's got 1084 01:02:13,960 --> 01:02:18,240 Speaker 1: like what's wrong with kale? Everybody got hip on kale, 1085 01:02:18,280 --> 01:02:20,480 Speaker 1: and then it came out that everybody started busting balls 1086 01:02:20,520 --> 01:02:24,520 Speaker 1: on kale because Kale has some problem. So there's I 1087 01:02:24,560 --> 01:02:26,680 Speaker 1: have no problem with Kale. But when it comes to 1088 01:02:26,720 --> 01:02:29,840 Speaker 1: Stuvie cookery, it was developed in the late seventies early 1089 01:02:29,880 --> 01:02:33,960 Speaker 1: eighties and went through the industrial use and and then 1090 01:02:34,040 --> 01:02:36,760 Speaker 1: just I think it hit the restaurant scene like in 1091 01:02:36,840 --> 01:02:39,920 Speaker 1: the later later nine like late late nineties, and then 1092 01:02:39,920 --> 01:02:43,240 Speaker 1: two thousand's and then consumers. I think I didn't start 1093 01:02:43,320 --> 01:02:46,800 Speaker 1: seeing a purchasable you go to Amazon and buy a wand, 1094 01:02:47,400 --> 01:02:50,880 Speaker 1: which is what they're called an immersion wand and um. Yeah, 1095 01:02:50,960 --> 01:02:57,120 Speaker 1: like Brevel Rebel has the Jewel, the a Nova, that's 1096 01:02:57,160 --> 01:02:58,800 Speaker 1: when I have and you can control them with an 1097 01:02:58,800 --> 01:03:01,800 Speaker 1: app on your phone. So it's just a continuation of 1098 01:03:01,840 --> 01:03:05,520 Speaker 1: these these these tools like GPS and hunting now and 1099 01:03:05,520 --> 01:03:07,280 Speaker 1: and on X on our phone and everything else, like 1100 01:03:07,480 --> 01:03:10,720 Speaker 1: these things that enable us to just continue to be 1101 01:03:10,800 --> 01:03:13,480 Speaker 1: badass at what we want to do in our world. 1102 01:03:13,760 --> 01:03:17,240 Speaker 1: But my thing with Suvied is, yes, you could take 1103 01:03:17,560 --> 01:03:20,240 Speaker 1: the toughest cut of meat. And I've been doing more 1104 01:03:20,280 --> 01:03:22,360 Speaker 1: and more of this where I will literally so I 1105 01:03:22,680 --> 01:03:25,240 Speaker 1: some people wrap in plastic wrap and then butcher paper 1106 01:03:25,240 --> 01:03:28,280 Speaker 1: if you're butchering at home. I really stick to the 1107 01:03:28,360 --> 01:03:32,400 Speaker 1: vacuum sealed you know, almost everything. Um. I just feel 1108 01:03:32,440 --> 01:03:34,600 Speaker 1: that you if you can freeze it for longer. And 1109 01:03:34,600 --> 01:03:36,320 Speaker 1: and what I've started to do is I'll thaw the 1110 01:03:36,400 --> 01:03:39,320 Speaker 1: item in the bag and I'll go directly into the 1111 01:03:39,320 --> 01:03:43,640 Speaker 1: suvie machine once it's thawed, so rather than you can't 1112 01:03:43,680 --> 01:03:45,080 Speaker 1: throw it in FROs and but you better account for 1113 01:03:45,080 --> 01:03:48,440 Speaker 1: that because it takes a lot longer. Um. But so 1114 01:03:48,520 --> 01:03:50,400 Speaker 1: here's the deal, is that you can suvie a tough 1115 01:03:50,440 --> 01:03:53,200 Speaker 1: cut like we'll just call it like a deer shank 1116 01:03:53,680 --> 01:03:57,280 Speaker 1: and um, and then pull it out twenty hours later 1117 01:03:57,320 --> 01:03:59,919 Speaker 1: at a hundred and seventy degrees and it's falling apart 1118 01:04:00,280 --> 01:04:04,240 Speaker 1: tender now. But there is no caramelization of sugars, which 1119 01:04:04,280 --> 01:04:06,080 Speaker 1: is when you have a steak, or when you have 1120 01:04:06,120 --> 01:04:08,840 Speaker 1: a crispy fried egg, or when you have a brule 1121 01:04:08,840 --> 01:04:12,640 Speaker 1: aid creme brule. The the the the cooking of sugar 1122 01:04:12,720 --> 01:04:15,200 Speaker 1: to the point where it's about to turn into candy 1123 01:04:15,360 --> 01:04:18,560 Speaker 1: or burn is caramelization. And it's a beautiful thing like 1124 01:04:18,600 --> 01:04:20,600 Speaker 1: it's it's like frying that tongue meat that Danielle is 1125 01:04:20,600 --> 01:04:22,720 Speaker 1: talking about. And so what happens is is when you're 1126 01:04:22,720 --> 01:04:26,640 Speaker 1: Suvie cooking, you're wet cooking and there's no uh, there's 1127 01:04:26,720 --> 01:04:30,000 Speaker 1: no none of the sugars are being developed to a 1128 01:04:30,040 --> 01:04:32,160 Speaker 1: point of caramel, and so you're just losing on a 1129 01:04:32,160 --> 01:04:36,960 Speaker 1: ton of flavor. And so the old school method pre Suvie, 1130 01:04:37,480 --> 01:04:39,240 Speaker 1: which is to make something so you're trying to make 1131 01:04:39,280 --> 01:04:42,560 Speaker 1: something tender, is you're brazen, which is you're browning it 1132 01:04:43,160 --> 01:04:45,280 Speaker 1: and then you're putting it in a water or stock 1133 01:04:45,360 --> 01:04:47,120 Speaker 1: bath of some kind. You're putting it with liquid and 1134 01:04:47,160 --> 01:04:49,760 Speaker 1: aromatics like carrots and onions and garlic, and then you're 1135 01:04:49,800 --> 01:04:52,240 Speaker 1: slow cooking, so you're doing the same thing Suvie's doing, 1136 01:04:52,280 --> 01:04:55,080 Speaker 1: but you're browning at first, and all that browning is 1137 01:04:55,120 --> 01:04:57,920 Speaker 1: going into the brazen liquid, which then can become a 1138 01:04:57,920 --> 01:05:01,560 Speaker 1: beautiful gravy your sauce. Right. So that's where my love 1139 01:05:01,600 --> 01:05:04,200 Speaker 1: hate comes in, is like with Suvie, it's it's like 1140 01:05:04,800 --> 01:05:07,240 Speaker 1: you can put flavorings in the bag and then seal 1141 01:05:07,280 --> 01:05:11,040 Speaker 1: it up, and so it's I I love it, but 1142 01:05:11,080 --> 01:05:14,480 Speaker 1: at the same time, sometimes I don't want to let 1143 01:05:14,080 --> 01:05:16,360 Speaker 1: a ship. Like I could cook a deer shank right now. 1144 01:05:17,160 --> 01:05:19,439 Speaker 1: What time is it, It's like ten thirty. I could 1145 01:05:19,440 --> 01:05:23,120 Speaker 1: cook a deer shank right now through traditional brazing brown 1146 01:05:23,120 --> 01:05:28,520 Speaker 1: itt liquid in the ovenrees six hours and it will 1147 01:05:28,560 --> 01:05:31,000 Speaker 1: be ready for dinner at six pm, like falling off 1148 01:05:31,000 --> 01:05:34,120 Speaker 1: the bone in the gravy in that pan is ready 1149 01:05:34,160 --> 01:05:36,400 Speaker 1: to go. I'll have to do is mashed potatoes. Right. 1150 01:05:36,600 --> 01:05:40,920 Speaker 1: So I'll counter that by saying I'll see it before 1151 01:05:41,600 --> 01:05:44,800 Speaker 1: like a roast. Sometimes I'll see it in a pan, 1152 01:05:45,320 --> 01:05:47,439 Speaker 1: put it in the bag. I'll put just a little 1153 01:05:47,480 --> 01:05:50,600 Speaker 1: bit of sock on the pan to sort of wipe 1154 01:05:50,680 --> 01:05:56,680 Speaker 1: up that fond poured in the bag. The fond you've 1155 01:05:56,720 --> 01:05:59,280 Speaker 1: got your own word. I noticed it on the glossary 1156 01:05:59,440 --> 01:06:10,120 Speaker 1: term scraping. Fun. Fond is another word for scrapings. Scrapings. Yeah, 1157 01:06:10,160 --> 01:06:13,120 Speaker 1: fond is the fancy culinary term. Dude, How do I 1158 01:06:13,160 --> 01:06:20,480 Speaker 1: not know so much stuff you read es? I get it, 1159 01:06:20,520 --> 01:06:23,400 Speaker 1: I get it. I just have never heard it described 1160 01:06:23,440 --> 01:06:26,200 Speaker 1: as fond. I mean it doesn't take the same root 1161 01:06:26,280 --> 01:06:32,439 Speaker 1: as fondue. No, obviously, no, never the word fun. At least, 1162 01:06:32,480 --> 01:06:34,200 Speaker 1: I admit it. A lot of dudes to say here 1163 01:06:34,240 --> 01:06:37,480 Speaker 1: going like uh huh uh huh, but I'm like never 1164 01:06:37,480 --> 01:06:41,080 Speaker 1: heard that. Well through your admittance, now everyone knows what fun. Yeah, 1165 01:06:41,400 --> 01:06:44,440 Speaker 1: so I'll do that. Um, and then a lot of 1166 01:06:44,520 --> 01:06:46,880 Speaker 1: juices still extract from that meat, and you have like 1167 01:06:46,920 --> 01:06:49,800 Speaker 1: a little bit, maybe like half a cup of really 1168 01:06:49,880 --> 01:06:52,880 Speaker 1: nice juices in there. But I agree on something like 1169 01:06:52,960 --> 01:06:56,640 Speaker 1: a shank you miss out on like really building a 1170 01:06:56,720 --> 01:07:01,760 Speaker 1: flavorful braise liquid. So for something like also Buco or 1171 01:07:01,760 --> 01:07:07,360 Speaker 1: anything like that, I would probably always brace it versus yeah, yeah, 1172 01:07:07,480 --> 01:07:09,640 Speaker 1: well and and so and really Okay, So I'm gonna 1173 01:07:09,680 --> 01:07:12,000 Speaker 1: distill my love hate down just to make it really clear. 1174 01:07:12,520 --> 01:07:16,040 Speaker 1: It's a time thing. So the recipe that I've known 1175 01:07:16,120 --> 01:07:18,280 Speaker 1: to come by if I want me to fall off 1176 01:07:18,400 --> 01:07:21,320 Speaker 1: the shank bone is roughly twenty hours at a hundred 1177 01:07:21,360 --> 01:07:24,360 Speaker 1: and seventy degrees fahrenheit. That's just what it takes. That's 1178 01:07:24,360 --> 01:07:30,080 Speaker 1: a long time for suvie or for whereas and you 1179 01:07:30,160 --> 01:07:32,200 Speaker 1: just have to plan ahead, do you just do right? 1180 01:07:32,680 --> 01:07:35,440 Speaker 1: But I don't always have the luxury planning ahead. So 1181 01:07:35,520 --> 01:07:39,080 Speaker 1: for me, six hours old school style in the oven, 1182 01:07:39,080 --> 01:07:41,840 Speaker 1: out of the oven, one pot, one pan. It's really 1183 01:07:41,880 --> 01:07:44,320 Speaker 1: just as simple. It just takes less time and you 1184 01:07:44,400 --> 01:07:47,320 Speaker 1: do end up with like a court or a substantial 1185 01:07:47,360 --> 01:07:52,160 Speaker 1: amount of gravy that's pretty beautiful. So they're both great technic. 1186 01:07:52,240 --> 01:07:54,360 Speaker 1: Can's kind of throw Then I'm gonna ask you another question. 1187 01:07:54,440 --> 01:07:57,680 Speaker 1: Let's go. I'm throwing one more thought in here. I 1188 01:07:57,720 --> 01:08:02,080 Speaker 1: think that when an argument in favor of doing say 1189 01:08:02,120 --> 01:08:05,680 Speaker 1: a sabuco suvied is that you don't need to be 1190 01:08:05,760 --> 01:08:09,640 Speaker 1: there to monitor it, and the window of it being 1191 01:08:09,720 --> 01:08:15,600 Speaker 1: done is a much broader window. Right, Yeah, it's it's 1192 01:08:15,640 --> 01:08:18,240 Speaker 1: like very safe to like leave your home leave this 1193 01:08:18,320 --> 01:08:21,439 Speaker 1: thing in there. You like, yeah, it'll be done maybe 1194 01:08:21,439 --> 01:08:25,120 Speaker 1: around six pm in this case, but six pm tomorrow, 1195 01:08:26,000 --> 01:08:28,200 Speaker 1: but you know, ten pm it will be kind of 1196 01:08:28,280 --> 01:08:31,360 Speaker 1: the same way. So I would argue that, and it 1197 01:08:31,439 --> 01:08:33,479 Speaker 1: was doesn't know not argue. I'm just gonna add to that. 1198 01:08:33,520 --> 01:08:36,439 Speaker 1: These are all great options for anybody listening to get into. Right, 1199 01:08:36,800 --> 01:08:39,360 Speaker 1: um is a crock pot, you know crock pots electrical. 1200 01:08:39,560 --> 01:08:42,479 Speaker 1: It's super bomber and safe. It's no different than putting 1201 01:08:42,479 --> 01:08:45,400 Speaker 1: it in the oven. And in a way, yeah, with 1202 01:08:45,439 --> 01:08:48,600 Speaker 1: the lid on it, it's self basting, meaning you're evaporating 1203 01:08:48,640 --> 01:08:50,800 Speaker 1: the broth and up to the lid and it's falling 1204 01:08:50,840 --> 01:08:53,559 Speaker 1: back down onto the meat. And that's I mean, people 1205 01:08:53,600 --> 01:08:56,720 Speaker 1: win home cooks that are busier than I am when 1206 01:08:56,920 --> 01:09:01,240 Speaker 1: every day with a crock pot like great invention. Somehow, though, 1207 01:09:01,320 --> 01:09:04,800 Speaker 1: I feel like if I do the same exact recipe, 1208 01:09:05,080 --> 01:09:08,240 Speaker 1: let's just say a sibuco, yeah, in a crock pot 1209 01:09:08,360 --> 01:09:10,719 Speaker 1: and then the Dutch oven with the lid in the oven, 1210 01:09:10,800 --> 01:09:16,760 Speaker 1: I feel like I get a different result. Right, I 1211 01:09:17,400 --> 01:09:20,640 Speaker 1: think the oven is a little bit better, and I 1212 01:09:20,680 --> 01:09:23,400 Speaker 1: think that it's somehow there's like a different kind of 1213 01:09:23,439 --> 01:09:27,400 Speaker 1: reduction going on, Like maybe the the way the lid 1214 01:09:27,600 --> 01:09:30,519 Speaker 1: you peeled off and you got like a something that 1215 01:09:30,560 --> 01:09:36,280 Speaker 1: tastes really good stuck to the lid of your Dutch oven. Yeah, 1216 01:09:36,040 --> 01:09:38,080 Speaker 1: that isn't there on a crock pot. I think it 1217 01:09:38,120 --> 01:09:40,559 Speaker 1: has to do with its dry heat versus wet heat. 1218 01:09:40,760 --> 01:09:42,599 Speaker 1: When you're in a crock pot, it's a steam based 1219 01:09:42,680 --> 01:09:45,720 Speaker 1: environment again, and when you're in an oven, the exterior 1220 01:09:45,720 --> 01:09:48,040 Speaker 1: of that crock pot is all dry heat. It's just 1221 01:09:48,080 --> 01:09:51,479 Speaker 1: it's a different It's um it's like you know, being 1222 01:09:51,520 --> 01:09:54,360 Speaker 1: warmed by the sun being versus being warmed by a sauna. 1223 01:09:54,520 --> 01:09:57,640 Speaker 1: So just it's different. I was gonna say, would fireplace 1224 01:09:57,800 --> 01:10:01,960 Speaker 1: versus sauna? Good? Now, Yeah, let me ask you another question. 1225 01:10:02,360 --> 01:10:04,920 Speaker 1: They're gonna ask Daniel another question. Here's my question for you. 1226 01:10:05,360 --> 01:10:07,519 Speaker 1: If you're living out of a freezer, like eating out 1227 01:10:07,560 --> 01:10:09,519 Speaker 1: of a freezer all the time. You were talking earlier 1228 01:10:09,520 --> 01:10:13,000 Speaker 1: about pulling it, like pulling the tongue out and let 1229 01:10:13,040 --> 01:10:14,639 Speaker 1: it just going into the fridge and let it take 1230 01:10:14,640 --> 01:10:19,559 Speaker 1: its time. How do you like the thought fish out 1231 01:10:19,560 --> 01:10:25,760 Speaker 1: of your freezer countertop, room temperature? What about you? I 1232 01:10:25,880 --> 01:10:29,840 Speaker 1: do that I do in my fridge, I do in 1233 01:10:31,080 --> 01:10:34,840 Speaker 1: uh back bag in cold water depending. I just didn't 1234 01:10:34,880 --> 01:10:37,320 Speaker 1: know if there was like because you having a lot 1235 01:10:37,360 --> 01:10:40,120 Speaker 1: of like technical training. Yeah, it's sort of like where 1236 01:10:40,120 --> 01:10:41,640 Speaker 1: you where you have this, you know you have like 1237 01:10:41,720 --> 01:10:45,040 Speaker 1: what works. Then there's also like food safety issues and 1238 01:10:45,080 --> 01:10:46,960 Speaker 1: all that kind of ship from commercial kitchens. I don't 1239 01:10:46,960 --> 01:10:48,880 Speaker 1: know if you had a different perspective on thong fish, 1240 01:10:48,880 --> 01:10:51,240 Speaker 1: if you had like never you can't ever set it 1241 01:10:51,280 --> 01:10:55,400 Speaker 1: on your counter, No you can. I mean the only 1242 01:10:55,439 --> 01:10:59,800 Speaker 1: thing I would say is size matters here. So if 1243 01:10:59,840 --> 01:11:05,200 Speaker 1: you are thawing out some huge piece of fish, like 1244 01:11:05,680 --> 01:11:09,200 Speaker 1: large larger than a turkey, like the belly off a 1245 01:11:09,320 --> 01:11:13,240 Speaker 1: sixty pound flat fifty pound flathood. Okay, Well, so the 1246 01:11:13,320 --> 01:11:16,920 Speaker 1: only caution here is that at that point I would 1247 01:11:16,960 --> 01:11:19,080 Speaker 1: thaw in the fridge and I would give it four days. 1248 01:11:19,280 --> 01:11:21,679 Speaker 1: And the only reason why is so it's a controlled 1249 01:11:21,760 --> 01:11:27,320 Speaker 1: environment where the extremities of that piece of meat are 1250 01:11:27,360 --> 01:11:31,000 Speaker 1: are never reaching an ambient room Tampa fifty or sixty 1251 01:11:31,000 --> 01:11:32,920 Speaker 1: while the inside is still frozen and you're waiting for 1252 01:11:32,960 --> 01:11:35,439 Speaker 1: that to happen, whereas it's always going to be at 1253 01:11:35,479 --> 01:11:38,040 Speaker 1: the outside is thirty something or forty forty, whatever your 1254 01:11:38,080 --> 01:11:40,479 Speaker 1: fridge is at as it slacks. That's a good point 1255 01:11:40,479 --> 01:11:42,280 Speaker 1: because you pull like, like, let's say, your thawing out 1256 01:11:42,320 --> 01:11:45,080 Speaker 1: of venison neck. Oh, I'll take forever some bitches sitting 1257 01:11:45,120 --> 01:11:47,080 Speaker 1: on your counter, sitting in like a pool of its 1258 01:11:47,120 --> 01:11:50,000 Speaker 1: own blood. Yeah, it's all just looks like all sad 1259 01:11:50,040 --> 01:11:52,040 Speaker 1: and warm. Then you get in there and still like 1260 01:11:52,120 --> 01:11:57,880 Speaker 1: still icy in the middle fridge. Yeah, yeah, totally. Guys. Um, 1261 01:11:57,960 --> 01:12:01,479 Speaker 1: do you guys want to talk about kidneys or hearts? First? 1262 01:12:02,160 --> 01:12:05,599 Speaker 1: Game kidneys or game hearts first? I have actually never 1263 01:12:05,760 --> 01:12:10,640 Speaker 1: cooked game well any kidney, let's talk about game hearts. 1264 01:12:10,960 --> 01:12:13,720 Speaker 1: I haven't either. I'd liked if anybody has some experience 1265 01:12:13,760 --> 01:12:21,120 Speaker 1: with you. I mean maybe in a scrambles. No, I 1266 01:12:21,200 --> 01:12:26,800 Speaker 1: was gonna say like in um oh, shoot, was it 1267 01:12:26,880 --> 01:12:32,280 Speaker 1: called giblets, giblets giblets? Yeah, I made kidney pudding with elk. 1268 01:12:32,360 --> 01:12:37,479 Speaker 1: Kidney tastes like piss. I messed it up. I didn't 1269 01:12:37,479 --> 01:12:40,439 Speaker 1: do it right. But when I do kidneys, I just 1270 01:12:40,680 --> 01:12:42,519 Speaker 1: cube him up. I know you've had this with me. 1271 01:12:43,120 --> 01:12:45,280 Speaker 1: Did you do it on their fognack out kidney with 1272 01:12:45,320 --> 01:12:51,600 Speaker 1: the kidney there? Yeah? Yeah, but that was like, no, 1273 01:12:51,720 --> 01:12:54,120 Speaker 1: I know, but I'm saying like, okay, sure, so yes, 1274 01:12:54,160 --> 01:12:57,000 Speaker 1: I have ingested it. But as we were eating, as 1275 01:12:57,040 --> 01:12:59,880 Speaker 1: we were eating that dish, I was like, oh, that's 1276 01:13:00,000 --> 01:13:03,479 Speaker 1: a kidney tastes like like very heavily seasoned with a 1277 01:13:03,520 --> 01:13:06,760 Speaker 1: bunch of other cuts in. Okay, yeah, do I walk 1278 01:13:06,800 --> 01:13:12,879 Speaker 1: around eating a kidney like an apple? But do I 1279 01:13:12,920 --> 01:13:15,519 Speaker 1: have you had it the way most people have it, 1280 01:13:15,880 --> 01:13:19,280 Speaker 1: where you peel the skin, you're supposed to give it 1281 01:13:19,280 --> 01:13:22,400 Speaker 1: a good soak, cube it up and put it in 1282 01:13:22,520 --> 01:13:26,320 Speaker 1: like an egg scramble. Put it in an Oregon scramble 1283 01:13:26,760 --> 01:13:30,080 Speaker 1: with mo foulon with MO make the camera bleed foulon. 1284 01:13:30,479 --> 01:13:36,560 Speaker 1: We even had kidney lung heart that was out of 1285 01:13:37,560 --> 01:13:40,800 Speaker 1: pre Were you working Were you working for us when 1286 01:13:40,840 --> 01:13:45,960 Speaker 1: we filmed in New Zealand? Nope? Oh all right. Were 1287 01:13:46,000 --> 01:13:48,679 Speaker 1: you working for us when we filmed up on the Brakes? Nope, 1288 01:13:49,800 --> 01:13:52,880 Speaker 1: you weren't. I was part time, but I had other 1289 01:13:52,920 --> 01:13:55,519 Speaker 1: commitments that fall guiding, and so that was one of 1290 01:13:55,520 --> 01:14:02,200 Speaker 1: the trips that I I I've never cooked game kidney, 1291 01:14:02,240 --> 01:14:04,160 Speaker 1: and I have a collection of them in the freezer 1292 01:14:04,280 --> 01:14:06,120 Speaker 1: right now that I've been wanting to do a steak 1293 01:14:06,120 --> 01:14:08,679 Speaker 1: and kidney pie. Just pop pies like a big Dutch 1294 01:14:08,680 --> 01:14:10,760 Speaker 1: of and pop peye. I think that'd be good. I 1295 01:14:10,800 --> 01:14:15,960 Speaker 1: think the thing with kidneys, if you look historically, it's um, 1296 01:14:16,040 --> 01:14:19,080 Speaker 1: it's oregan meat, and it's one of those things that 1297 01:14:20,360 --> 01:14:24,760 Speaker 1: it is protein. However, I'm certain they realize that it's 1298 01:14:24,800 --> 01:14:26,639 Speaker 1: you know, to just cook it medium are and slice 1299 01:14:26,680 --> 01:14:30,280 Speaker 1: it like a steak is like, yeah, it tastes okay. However, 1300 01:14:30,360 --> 01:14:34,799 Speaker 1: when it's dressed properly with a sauce and accompanying things, 1301 01:14:35,240 --> 01:14:38,320 Speaker 1: darn palatable and um. And sometimes I think, you know, 1302 01:14:38,360 --> 01:14:40,599 Speaker 1: you can look historically at recipes and be like, oh, 1303 01:14:40,640 --> 01:14:43,679 Speaker 1: they've been doing that for a long time. That's why 1304 01:14:43,760 --> 01:14:46,439 Speaker 1: it succeeds so that I have an interest in doing 1305 01:14:46,640 --> 01:14:49,920 Speaker 1: kidney pie for sure. Kidney. In my opinion, kidney falls 1306 01:14:49,960 --> 01:14:57,960 Speaker 1: into the trifecta of wild game ingredients that need to 1307 01:14:58,000 --> 01:15:02,400 Speaker 1: come from young critters. M M. It's like anybody who 1308 01:15:02,479 --> 01:15:06,640 Speaker 1: ever had sweetbreads. Anybody's eating sweetbreads in a restaurant, like 1309 01:15:06,640 --> 01:15:11,439 Speaker 1: a sweetbreads a thamus gland, it is delectable, it is 1310 01:15:11,520 --> 01:15:16,040 Speaker 1: phenomenal off veal. So like a six month old cow 1311 01:15:16,120 --> 01:15:20,080 Speaker 1: to get slaughtered, the thamus gland or the sweetbread is beautiful. 1312 01:15:20,680 --> 01:15:25,680 Speaker 1: As the animal gets older, it turns the gland matures 1313 01:15:25,800 --> 01:15:27,920 Speaker 1: into this kind of waxy thing that no one eats. 1314 01:15:29,720 --> 01:15:34,599 Speaker 1: I can't remember which planes tribe. Maybe it's the black Feet. 1315 01:15:36,439 --> 01:15:40,760 Speaker 1: I had a belief that um or at least here's 1316 01:15:40,800 --> 01:15:47,560 Speaker 1: the way euro Americans who spent time among them, captured 1317 01:15:47,600 --> 01:15:50,280 Speaker 1: what they took to be their belief. I always want 1318 01:15:50,280 --> 01:15:57,679 Speaker 1: to clarify that nowadays that at a time buffalo hunted 1319 01:15:58,040 --> 01:16:03,400 Speaker 1: and eight humans, and then humans got the bow and 1320 01:16:03,560 --> 01:16:07,920 Speaker 1: turned the tides and began hunting buffalo and eating them, 1321 01:16:07,960 --> 01:16:12,479 Speaker 1: and that the thymus gland was a chunk of human 1322 01:16:12,560 --> 01:16:18,200 Speaker 1: meat still stuck in the buffalo's throat. Again, this is 1323 01:16:18,280 --> 01:16:23,080 Speaker 1: as explained by by a Euro American traveler who traveled 1324 01:16:23,080 --> 01:16:26,040 Speaker 1: and hunted among them, So he could have got it 1325 01:16:26,080 --> 01:16:28,600 Speaker 1: all wrong, but that was his take on what was 1326 01:16:28,640 --> 01:16:31,400 Speaker 1: going on. One missed word could have totally you know 1327 01:16:31,439 --> 01:16:34,120 Speaker 1: what I'm saying. Yeah, because you hear last then you're like, 1328 01:16:34,160 --> 01:16:36,679 Speaker 1: now that you understand kind of like who how these 1329 01:16:36,720 --> 01:16:39,680 Speaker 1: things passed along? You realize that ship gets missed. But 1330 01:16:39,720 --> 01:16:43,559 Speaker 1: that was his take on it. Um. However, it turns 1331 01:16:43,560 --> 01:16:45,880 Speaker 1: the wax later, like I've tried to pull thamas glands 1332 01:16:45,880 --> 01:16:48,320 Speaker 1: out of game animals and it's just nothing. Like you know, 1333 01:16:48,360 --> 01:16:50,640 Speaker 1: I've peeled sweetbreads out of eld It's nothing. They're not 1334 01:16:50,680 --> 01:16:53,160 Speaker 1: the same. I think the other two components would be 1335 01:16:53,560 --> 01:16:57,040 Speaker 1: liver on old. Like you take a liver of a 1336 01:16:57,040 --> 01:16:59,720 Speaker 1: four year old white tail, it is not the same thing. 1337 01:17:00,000 --> 01:17:04,559 Speaker 1: All Yeah, the deliver out of a fawn of the year, 1338 01:17:04,960 --> 01:17:10,080 Speaker 1: and kidneys don't improve with age, So that I have 1339 01:17:10,080 --> 01:17:12,799 Speaker 1: a cat throw question. And on top of this, yeah, okay, 1340 01:17:12,880 --> 01:17:18,160 Speaker 1: age of what you're harvesting and eating. What's everyone's opinion 1341 01:17:18,240 --> 01:17:21,800 Speaker 1: on eating baby animals versus full grown animals. I think 1342 01:17:21,840 --> 01:17:23,800 Speaker 1: that the big I used to be like, you know, 1343 01:17:24,160 --> 01:17:25,599 Speaker 1: people used to say this all the time, like, oh, 1344 01:17:25,640 --> 01:17:27,760 Speaker 1: the big ones don't taste good. Dude, I'm telling you, 1345 01:17:27,800 --> 01:17:31,800 Speaker 1: there is nothing on this planet that is better than 1346 01:17:32,240 --> 01:17:37,120 Speaker 1: a big, big mealed your bucks that when you pull 1347 01:17:37,200 --> 01:17:39,920 Speaker 1: their highe they got like an inch of fat on 1348 01:17:39,960 --> 01:17:44,240 Speaker 1: their back. Is that the the answer you're you're getting 1349 01:17:44,280 --> 01:17:45,760 Speaker 1: you're wanting to get out, are you? Or is it 1350 01:17:45,800 --> 01:17:50,280 Speaker 1: more of the killing a young animal versus an old animal? 1351 01:17:50,680 --> 01:17:52,280 Speaker 1: All of it? I mean, there's six of us here. 1352 01:17:52,320 --> 01:17:54,759 Speaker 1: I mean, so I'm with Steve. One of my favorite 1353 01:17:54,760 --> 01:17:57,040 Speaker 1: recipes that my dad used to make, he would ask 1354 01:17:57,080 --> 01:17:59,280 Speaker 1: me to go harvest an old mule deer buck because 1355 01:17:59,280 --> 01:18:02,280 Speaker 1: he we knew it have huge fat on it and 1356 01:18:02,400 --> 01:18:04,720 Speaker 1: he wanted that as part of the thickening agent for 1357 01:18:04,840 --> 01:18:07,519 Speaker 1: his sauce. But some folks, you know, like maybe look 1358 01:18:07,560 --> 01:18:10,840 Speaker 1: at a spotted Vaughan and they're like, I can't kill that, 1359 01:18:11,120 --> 01:18:14,080 Speaker 1: you know, So I just wonder what, you know, like anything, cross, 1360 01:18:14,200 --> 01:18:17,040 Speaker 1: I don't have any I don't like the morality of it, 1361 01:18:17,160 --> 01:18:18,960 Speaker 1: or the ethics of it, or the aesthetics of it. 1362 01:18:19,000 --> 01:18:21,080 Speaker 1: I don't give a shit either way, Like it doesn't 1363 01:18:21,080 --> 01:18:23,200 Speaker 1: matter to me. At all. Yeah, it doesn't matter to me. 1364 01:18:23,479 --> 01:18:27,719 Speaker 1: I always grew up as far as like eating old 1365 01:18:27,840 --> 01:18:31,120 Speaker 1: versus young, I always grew up with people like I 1366 01:18:31,160 --> 01:18:35,200 Speaker 1: grew up a lot of meat hunters, UM in Pennsylvania, 1367 01:18:35,240 --> 01:18:38,960 Speaker 1: meat hunters. Yeah, And I always they always said, like 1368 01:18:40,000 --> 01:18:44,760 Speaker 1: old bucks are just nasty. Yeah, growing up, I had 1369 01:18:44,760 --> 01:18:46,560 Speaker 1: that in my head. But like people put it in 1370 01:18:46,640 --> 01:18:48,640 Speaker 1: your head. Yeah, you shoot a little buck like that's 1371 01:18:48,680 --> 01:18:52,720 Speaker 1: a good eater. Yeah. But you know, as i've you know, 1372 01:18:53,000 --> 01:18:57,479 Speaker 1: got more into like cooking my own ship, I've never 1373 01:18:57,520 --> 01:19:00,720 Speaker 1: noticed the difference. I mean I've noticed with mule deer. 1374 01:19:01,120 --> 01:19:04,479 Speaker 1: I don't know what the reasoning is, um, but like 1375 01:19:04,960 --> 01:19:09,120 Speaker 1: last year, UM, I had four different mule deer in 1376 01:19:09,160 --> 01:19:12,240 Speaker 1: my freezer, and I made the mistake of not labeling 1377 01:19:12,320 --> 01:19:18,519 Speaker 1: which deer was. And some of those deer just tougher 1378 01:19:18,600 --> 01:19:24,160 Speaker 1: in hell, had like a like a real like irony 1379 01:19:24,200 --> 01:19:27,280 Speaker 1: taste to it. I don't know, it's because I handled 1380 01:19:27,320 --> 01:19:30,479 Speaker 1: it wrong. And then other deer were they were they 1381 01:19:30,640 --> 01:19:36,160 Speaker 1: crippled up, limping around for four days before you found him. No, um, 1382 01:19:36,200 --> 01:19:40,880 Speaker 1: an other other mule deer were just phenomenal. Yeah, we 1383 01:19:40,920 --> 01:19:44,680 Speaker 1: did not last year, two years ago, we did a 1384 01:19:44,680 --> 01:19:47,400 Speaker 1: pepsi challenge. We had a year and a half old 1385 01:19:47,400 --> 01:19:50,800 Speaker 1: buck and probably what a three year old buck, maybe 1386 01:19:51,200 --> 01:19:54,800 Speaker 1: three or four year old buck eating the subitch raw. 1387 01:19:55,920 --> 01:19:59,040 Speaker 1: So it's like back legs. Now, granted one had been 1388 01:19:59,080 --> 01:20:02,040 Speaker 1: aged for a few day a's and one wasn't, So 1389 01:20:02,160 --> 01:20:06,160 Speaker 1: that's substantial, but it substantio because one was literally in 1390 01:20:06,479 --> 01:20:11,320 Speaker 1: rigor mortis. But throws off the challenge. It throws off 1391 01:20:11,320 --> 01:20:16,400 Speaker 1: the challenge, but it also informs the challenge, okay, because 1392 01:20:16,600 --> 01:20:20,760 Speaker 1: everyone thought the big buck was better just eating it 1393 01:20:20,800 --> 01:20:25,160 Speaker 1: as carpaccio. So even though they weren't totally equal and 1394 01:20:25,160 --> 01:20:28,920 Speaker 1: it wouldn't hold up the scientific rigor the test, it 1395 01:20:29,040 --> 01:20:34,400 Speaker 1: does say that handling. It suggests it might suggest to 1396 01:20:34,479 --> 01:20:41,720 Speaker 1: one that handling actually trumps age of animal. Here, I 1397 01:20:41,760 --> 01:20:44,120 Speaker 1: have a question you cool that you're honestly, I totally 1398 01:20:44,120 --> 01:20:48,800 Speaker 1: agree with that UM. Last year, one of the like 1399 01:20:48,880 --> 01:20:50,880 Speaker 1: we always have a big deer camp every year. One 1400 01:20:50,920 --> 01:20:53,000 Speaker 1: of the UM one of the deer that was shot 1401 01:20:53,080 --> 01:20:56,439 Speaker 1: was it was like next shot dropped immediately and we 1402 01:20:56,560 --> 01:20:59,760 Speaker 1: immediately went over there and started working on it. And 1403 01:20:59,800 --> 01:21:01,840 Speaker 1: like as we're cutting, some of the muscle groups are 1404 01:21:01,840 --> 01:21:06,000 Speaker 1: like still twitching and stuff. Do you think that causes 1405 01:21:06,000 --> 01:21:11,160 Speaker 1: any problems as far as like taste toughness, I can't 1406 01:21:11,160 --> 01:21:18,000 Speaker 1: say you mean in regards to not waiting until the 1407 01:21:18,120 --> 01:21:21,840 Speaker 1: nerves have kind of run the settled down to cut it. 1408 01:21:22,920 --> 01:21:25,840 Speaker 1: I don't know that's a People talk about that all 1409 01:21:25,880 --> 01:21:27,840 Speaker 1: the time as if it's like life and death, like 1410 01:21:27,920 --> 01:21:31,120 Speaker 1: don't don't mess with it until that time has passed. 1411 01:21:31,240 --> 01:21:36,040 Speaker 1: But think about how many people shoot a deer and 1412 01:21:36,360 --> 01:21:39,759 Speaker 1: the temperatures are in the seventies. You can't wait around. 1413 01:21:40,720 --> 01:21:44,680 Speaker 1: It's imperative to get that cooled off as fast as possible. 1414 01:21:45,080 --> 01:21:48,360 Speaker 1: But there's like post processing things you can do, like 1415 01:21:48,479 --> 01:21:52,719 Speaker 1: eight wet aging a dry aging um like you were saying, 1416 01:21:52,760 --> 01:21:56,519 Speaker 1: I think that trumps that, like the age of the animal, 1417 01:21:56,600 --> 01:21:58,439 Speaker 1: like how you take care of it in the field 1418 01:21:58,479 --> 01:22:01,720 Speaker 1: and at home is makes a bigger difference than it 1419 01:22:01,800 --> 01:22:05,960 Speaker 1: does how old he shot. Except when it comes to waterfowl, 1420 01:22:06,680 --> 01:22:10,880 Speaker 1: I think I think waterfowl is totally different. I think 1421 01:22:10,880 --> 01:22:15,160 Speaker 1: a young bird is going to be insanely tender and 1422 01:22:15,200 --> 01:22:19,479 Speaker 1: an old bird it's just not Yes, okay, we're getting 1423 01:22:19,479 --> 01:22:22,120 Speaker 1: a lot of ideas stacked on top of you. No, no, no, no, 1424 01:22:22,160 --> 01:22:24,040 Speaker 1: I want to get to this and I want I 1425 01:22:24,120 --> 01:22:25,639 Speaker 1: was hoping to talk about hearts, but now we'll get 1426 01:22:25,680 --> 01:22:27,320 Speaker 1: this more important stuff coming up. We're getting a lot 1427 01:22:27,360 --> 01:22:29,040 Speaker 1: of ideas stacked. I want to put two to bed, 1428 01:22:29,200 --> 01:22:31,360 Speaker 1: getting to the heart of it. Yeah, I wanna put 1429 01:22:31,400 --> 01:22:35,160 Speaker 1: two things bed. One. When I was talking about thamus, glands, 1430 01:22:36,120 --> 01:22:40,960 Speaker 1: kidneys and livers, it's better on young animals. And this 1431 01:22:41,000 --> 01:22:44,280 Speaker 1: is something that's always been widely accepted in cuisine, is 1432 01:22:44,320 --> 01:22:46,920 Speaker 1: that those organs, for whatever, like as they live out 1433 01:22:46,960 --> 01:22:50,000 Speaker 1: their life of filtering or the animal matures or something, 1434 01:22:50,280 --> 01:22:53,200 Speaker 1: they just change the texture on the changes, the flavor 1435 01:22:53,439 --> 01:22:57,040 Speaker 1: them changes. And it's to the point where in the 1436 01:22:57,080 --> 01:23:00,120 Speaker 1: commercial industry it's a difference between going to market and 1437 01:23:00,160 --> 01:23:03,240 Speaker 1: going to a rendering plant. Not that they know everything, 1438 01:23:03,280 --> 01:23:05,760 Speaker 1: they get everything right, but these are like broadly accepted. 1439 01:23:06,760 --> 01:23:11,040 Speaker 1: And the red in the horned and antlered game world, 1440 01:23:12,960 --> 01:23:15,599 Speaker 1: I think that there's a tremendous amount of mystery. I 1441 01:23:15,600 --> 01:23:22,439 Speaker 1: think that there's one huge variabilities between the animals life histories. 1442 01:23:22,479 --> 01:23:24,719 Speaker 1: This is the point I make in our new Wild 1443 01:23:24,760 --> 01:23:27,679 Speaker 1: Game cookbook they have coming out. It's like not all 1444 01:23:27,800 --> 01:23:31,240 Speaker 1: things are equal as far as as far as you know. 1445 01:23:31,840 --> 01:23:34,439 Speaker 1: Some coming at you through the woods. He might have 1446 01:23:34,479 --> 01:23:37,360 Speaker 1: spent three days hung up on a barbedware fence with 1447 01:23:37,560 --> 01:23:40,599 Speaker 1: Kyle's chewing on him, and then he finally gets himself 1448 01:23:40,720 --> 01:23:43,320 Speaker 1: off there, and then he comes through the woods and 1449 01:23:43,400 --> 01:23:45,760 Speaker 1: you shoot him. And that's his life history that you'll 1450 01:23:45,800 --> 01:23:49,000 Speaker 1: never know. And there's a that makes a big difference. 1451 01:23:49,120 --> 01:23:50,679 Speaker 1: He might have been and sad. He might have winnered 1452 01:23:50,720 --> 01:23:53,160 Speaker 1: in some shitty spot and been starving to death all winner. 1453 01:23:53,840 --> 01:23:57,400 Speaker 1: You just there's so much variability with the animals that 1454 01:23:57,439 --> 01:23:59,479 Speaker 1: you just don't know, and you might get something that 1455 01:23:59,560 --> 01:24:03,200 Speaker 1: tastes off and blame yourself for it and puzzle over, 1456 01:24:03,600 --> 01:24:06,120 Speaker 1: oh if I had not hung it for a day, 1457 01:24:06,240 --> 01:24:09,000 Speaker 1: or had it hung it longer, Like you don't know. 1458 01:24:09,080 --> 01:24:13,439 Speaker 1: The beauty of not the beauty of something of the 1459 01:24:13,479 --> 01:24:17,200 Speaker 1: commercial meat processing industry is that they have got things 1460 01:24:17,280 --> 01:24:20,880 Speaker 1: standardized to a bizarre degree. It's like you have an 1461 01:24:20,920 --> 01:24:24,680 Speaker 1: animal of a known lineage. It's born, it's fed a 1462 01:24:24,720 --> 01:24:28,439 Speaker 1: certain diet. It hits eight hundred pounds, it goes on 1463 01:24:28,560 --> 01:24:32,880 Speaker 1: to a feed mixture of x percent corn and x 1464 01:24:32,920 --> 01:24:36,919 Speaker 1: percent this. It's treated with this. It gets to eleven pounds, 1465 01:24:37,280 --> 01:24:40,280 Speaker 1: it goes to slaughter. They all line up the exact 1466 01:24:40,320 --> 01:24:42,719 Speaker 1: same thing happens to every one of them. The exact 1467 01:24:42,720 --> 01:24:45,000 Speaker 1: same process time happens to every one of them. They 1468 01:24:45,040 --> 01:24:47,759 Speaker 1: go into a cooler for just about the exact same time, 1469 01:24:48,120 --> 01:24:50,080 Speaker 1: and it comes out, and it's like they're stamping them 1470 01:24:50,080 --> 01:24:54,439 Speaker 1: out like a car factory, and it's like they know 1471 01:24:54,880 --> 01:24:57,800 Speaker 1: the variability ship. They kind of know. It's not like, 1472 01:24:59,040 --> 01:25:00,800 Speaker 1: you know, it's not like, hey, let's let's let this 1473 01:25:00,840 --> 01:25:03,240 Speaker 1: one lay out in the sun for a while. Yeah, 1474 01:25:03,280 --> 01:25:05,080 Speaker 1: when you go to the store to buy beef, you 1475 01:25:05,120 --> 01:25:08,360 Speaker 1: know what you're getting and what it's gonna taste like, 1476 01:25:08,479 --> 01:25:12,400 Speaker 1: there's like no question about that. When you're hunting, you 1477 01:25:12,479 --> 01:25:15,760 Speaker 1: have no idea what you're coming home, what it's, what 1478 01:25:15,880 --> 01:25:17,800 Speaker 1: it's already been through. So I think that that's what 1479 01:25:17,920 --> 01:25:19,880 Speaker 1: leads to a lot of the mystery about oh this 1480 01:25:19,960 --> 01:25:21,840 Speaker 1: one time we had or whatever. I mean, my brother 1481 01:25:21,880 --> 01:25:24,080 Speaker 1: killed a bull elk on time. Nothing you did to 1482 01:25:24,160 --> 01:25:27,760 Speaker 1: that sun, bitch. It was hard to chew up. It 1483 01:25:27,840 --> 01:25:30,519 Speaker 1: was like any other bull. Elk come six point bull 1484 01:25:30,680 --> 01:25:33,320 Speaker 1: coming across the mountain by am, bull falls over dead. 1485 01:25:33,680 --> 01:25:36,000 Speaker 1: It's cold out do the same thing to do with 1486 01:25:36,000 --> 01:25:39,840 Speaker 1: every elk. He could never chew that sun bitch. I 1487 01:25:39,880 --> 01:25:42,519 Speaker 1: don't know what happened to it. Um not that that 1488 01:25:42,560 --> 01:25:44,439 Speaker 1: puts that thing to rest, because now we're entering the 1489 01:25:44,560 --> 01:25:51,000 Speaker 1: like really interesting territory where I think that like foul rabbits, squirrels, 1490 01:25:51,880 --> 01:25:55,680 Speaker 1: that's some age specific ship there. I think if you 1491 01:25:55,760 --> 01:25:58,120 Speaker 1: kill a contail rabbit, you can tear its ear, you 1492 01:25:58,160 --> 01:26:01,400 Speaker 1: can tear its ear like a piece of paper after 1493 01:26:01,439 --> 01:26:04,519 Speaker 1: it's dead. That's a young rabbit. It's just a different 1494 01:26:04,560 --> 01:26:09,080 Speaker 1: critter than old rabbit. And a pheasant that's two three 1495 01:26:09,160 --> 01:26:13,479 Speaker 1: years old ain't the same thing. You can't just you 1496 01:26:13,520 --> 01:26:16,519 Speaker 1: can't just take that thing in in a You can't 1497 01:26:16,560 --> 01:26:17,920 Speaker 1: just take that thing and throw it on it can 1498 01:26:18,200 --> 01:26:20,600 Speaker 1: when you're cleaning pheasant, you can tell the difference like 1499 01:26:20,640 --> 01:26:22,960 Speaker 1: a younger pheasant and an older pheasant. The way that 1500 01:26:23,040 --> 01:26:26,679 Speaker 1: meat comes off that bone is just totally different than 1501 01:26:26,760 --> 01:26:29,720 Speaker 1: like an old rose or you're like you're cutting it 1502 01:26:29,760 --> 01:26:32,320 Speaker 1: off off the breastplate, and a young one You're like, 1503 01:26:32,720 --> 01:26:34,639 Speaker 1: this is kind of just peeled off. You're like there's 1504 01:26:34,680 --> 01:26:37,800 Speaker 1: something wrong with that. It's just so yeah, And you 1505 01:26:37,800 --> 01:26:40,160 Speaker 1: could tell. But you can take the pheasants wings, stretch 1506 01:26:40,240 --> 01:26:43,000 Speaker 1: the pheasants wing off and see if all the primary 1507 01:26:43,040 --> 01:26:46,320 Speaker 1: feathers are. If all the primary feathers are the same length, 1508 01:26:46,520 --> 01:26:48,639 Speaker 1: it's an older bird, and I would braise that bird. 1509 01:26:49,000 --> 01:26:51,639 Speaker 1: I would slow cook that bird. If the primary feathers aren't, 1510 01:26:52,120 --> 01:26:55,200 Speaker 1: it's different. So how many folks we kind of getting 1511 01:26:55,200 --> 01:26:56,920 Speaker 1: to Chris and Yanna still though, I mean, I'm just 1512 01:26:56,920 --> 01:26:58,960 Speaker 1: still curious about you wanna talk about that gray rabbit? 1513 01:27:01,280 --> 01:27:05,040 Speaker 1: Like like we're hunting. We're all hunters at this table, 1514 01:27:05,080 --> 01:27:11,160 Speaker 1: and we're you know, so hunting is the super conscious 1515 01:27:11,240 --> 01:27:14,840 Speaker 1: act of setting your sight literally and figuratively on a 1516 01:27:14,920 --> 01:27:20,040 Speaker 1: one thing and then harvesting it hopefully. So like are 1517 01:27:20,120 --> 01:27:24,360 Speaker 1: you targeting age ever? You know's like with birds that 1518 01:27:24,439 --> 01:27:26,840 Speaker 1: must be crazy challenging. How the heck do you targeted bird? Wall? 1519 01:27:26,840 --> 01:27:32,880 Speaker 1: Its flying? I don't think you could get any small games? Well, yeah, 1520 01:27:32,880 --> 01:27:35,719 Speaker 1: I was. I mean, I think the only time I've 1521 01:27:35,800 --> 01:27:38,799 Speaker 1: done that is when I have a cow elk tag 1522 01:27:39,120 --> 01:27:44,160 Speaker 1: and I've gotten onto a herd and you can see 1523 01:27:44,320 --> 01:27:48,000 Speaker 1: who's like big mom a lead cow. Yeah, buddy, Jimmy 1524 01:27:48,040 --> 01:27:51,280 Speaker 1: Miller calls her Jenny long muzzle. You know she's got 1525 01:27:51,280 --> 01:27:55,639 Speaker 1: like muzzle on her and uh, you know she's usually 1526 01:27:55,720 --> 01:27:58,599 Speaker 1: leading the pack and then behind her you've got like 1527 01:27:58,840 --> 01:28:02,000 Speaker 1: the mediums, and then hopefully there's some calves around, you know, 1528 01:28:02,000 --> 01:28:04,480 Speaker 1: because you really need to see all of the sizes 1529 01:28:05,120 --> 01:28:08,439 Speaker 1: to to to make the call, because oftentimes, like the 1530 01:28:08,479 --> 01:28:11,479 Speaker 1: cow I killed last year, she's by herself with a 1531 01:28:11,520 --> 01:28:15,080 Speaker 1: bull young five point both to three years old, you know, 1532 01:28:15,800 --> 01:28:20,240 Speaker 1: and I'm like a perfect size medium. You want the mediums, 1533 01:28:20,280 --> 01:28:24,719 Speaker 1: you don't want Jenny longnose, what's her name, long muzzle. 1534 01:28:25,520 --> 01:28:27,960 Speaker 1: But yeah, so I shoot her, walk up to her 1535 01:28:28,120 --> 01:28:32,040 Speaker 1: and by you know, just a giant, you know, and 1536 01:28:32,760 --> 01:28:35,920 Speaker 1: she's been eating like with Steve, didn't think so I 1537 01:28:35,960 --> 01:28:40,800 Speaker 1: served something when we were in Missouri everything. I was like, bitch, 1538 01:28:40,880 --> 01:28:43,880 Speaker 1: you've been bitching about that alcohol year, the best thing 1539 01:28:43,880 --> 01:28:46,640 Speaker 1: I've had a long time. She just got just a 1540 01:28:46,720 --> 01:28:51,000 Speaker 1: little more outdented than uh. Then maybe, but then again, 1541 01:28:51,360 --> 01:28:54,280 Speaker 1: it could be like all these factors, right, coincidence and this, 1542 01:28:54,400 --> 01:28:56,639 Speaker 1: that and the other that we're just not you don't 1543 01:28:56,720 --> 01:29:01,080 Speaker 1: know what happened. But anyway, there's is running around out there. 1544 01:29:01,080 --> 01:29:03,040 Speaker 1: If you're in a hunt season, there's cows running around 1545 01:29:03,040 --> 01:29:05,120 Speaker 1: out there that are eight months old, and there's cows 1546 01:29:05,200 --> 01:29:11,040 Speaker 1: running out there that are twenty years old. So well, 1547 01:29:11,160 --> 01:29:14,320 Speaker 1: I'm pretty spoiled. I don't really have an opinion on it, 1548 01:29:14,400 --> 01:29:18,479 Speaker 1: but I'm spoiled because like whenever I eat gamey, it's 1549 01:29:18,479 --> 01:29:21,559 Speaker 1: always cooked by like everybody at this table, and everybody 1550 01:29:21,600 --> 01:29:24,640 Speaker 1: at the table side is a good cook. So like, 1551 01:29:24,720 --> 01:29:27,840 Speaker 1: whatever I'm eating, I'm stoked on it, you know. So 1552 01:29:28,000 --> 01:29:30,800 Speaker 1: I don't. I don't have enough experience in my own 1553 01:29:32,200 --> 01:29:35,799 Speaker 1: like culinary world to know like, oh, a young animal 1554 01:29:35,920 --> 01:29:38,000 Speaker 1: versus an older animal, or so let me ask you 1555 01:29:38,000 --> 01:29:40,559 Speaker 1: a question outside, Like we'll go conventional for a second. 1556 01:29:41,120 --> 01:29:45,120 Speaker 1: If you're buying groceries, are you buying mixed baby greens 1557 01:29:45,240 --> 01:29:48,120 Speaker 1: or whole heads of lettuce baby greens? Okay, there you go. 1558 01:29:48,240 --> 01:29:53,760 Speaker 1: So you like babies too, Yeah yeah, yeah, so that's you'll. 1559 01:29:53,840 --> 01:29:56,519 Speaker 1: So you're saying that you'll you'll select. Like let's say 1560 01:29:56,520 --> 01:30:02,320 Speaker 1: you're hunting deer and you got a Schmoorgus board of 1561 01:30:02,400 --> 01:30:05,840 Speaker 1: mountain front of you. Yeah, you shoot for young. I'll 1562 01:30:05,880 --> 01:30:10,080 Speaker 1: do both. So I I try to pull, um, I 1563 01:30:10,120 --> 01:30:13,439 Speaker 1: try to pull tags for my area that um, if 1564 01:30:13,479 --> 01:30:15,519 Speaker 1: I can get some surplus tags or get a few 1565 01:30:15,640 --> 01:30:19,799 Speaker 1: b tags, um, I will I'll try to go for 1566 01:30:20,040 --> 01:30:23,759 Speaker 1: a young Like let's call it max three year old 1567 01:30:24,120 --> 01:30:28,360 Speaker 1: male of any species, because I think it has higher weight, 1568 01:30:28,640 --> 01:30:30,400 Speaker 1: you know, so I'm gonna be bringing more meat to 1569 01:30:30,439 --> 01:30:33,160 Speaker 1: the freezer from home. That's that's that's an important and 1570 01:30:33,200 --> 01:30:36,200 Speaker 1: it's it's probably the only sure way in the big 1571 01:30:36,240 --> 01:30:38,360 Speaker 1: game world that I know of to tell an age. 1572 01:30:38,600 --> 01:30:41,519 Speaker 1: Is a raghorn or a forked horn or something along, 1573 01:30:41,520 --> 01:30:43,640 Speaker 1: you know, like you know by its antler size, how 1574 01:30:43,680 --> 01:30:45,920 Speaker 1: old it is. Whereas that cow at three yards, that 1575 01:30:46,000 --> 01:30:47,920 Speaker 1: cow welk, you really don't know if it's going to 1576 01:30:48,040 --> 01:30:51,560 Speaker 1: be Jenny the long muzzle or you know, Jenny the 1577 01:30:51,600 --> 01:30:54,360 Speaker 1: short muscle. And so I try to go with that 1578 01:30:54,479 --> 01:30:56,759 Speaker 1: my A tag every year, and then with a B tag, 1579 01:30:57,000 --> 01:30:59,479 Speaker 1: I will so that's my meat that's bringing home some weight, 1580 01:30:59,840 --> 01:31:02,320 Speaker 1: is like a forked torn a rag torn. And then 1581 01:31:02,439 --> 01:31:06,439 Speaker 1: with the B tag, I target um. I you white 1582 01:31:06,439 --> 01:31:08,920 Speaker 1: tailor muled or dough TEGs. We don't get a lot 1583 01:31:09,000 --> 01:31:11,760 Speaker 1: where I'm at, but white tail, I'll target small like 1584 01:31:11,800 --> 01:31:15,320 Speaker 1: first year, second year animals, and that specifically for a 1585 01:31:15,400 --> 01:31:19,680 Speaker 1: whole leg cooking and and just tender, tender meat and 1586 01:31:19,720 --> 01:31:23,400 Speaker 1: even the organ meats that are terrific um when young. 1587 01:31:23,760 --> 01:31:25,880 Speaker 1: So you're shooting for the freezer. Yeah, and then it 1588 01:31:25,880 --> 01:31:27,360 Speaker 1: brings it to the next level, whereas I'm like, well, 1589 01:31:27,360 --> 01:31:29,240 Speaker 1: how do I kill this? If I do a hart shot, 1590 01:31:29,240 --> 01:31:30,960 Speaker 1: it ruins a lot of good stuff in there. If 1591 01:31:30,960 --> 01:31:33,920 Speaker 1: I do a like an upper base of the skull shot, 1592 01:31:34,560 --> 01:31:37,000 Speaker 1: then it's less but you have a higher risk of missing. 1593 01:31:37,240 --> 01:31:39,360 Speaker 1: So it's it's a combination of when I'm going for 1594 01:31:39,400 --> 01:31:42,200 Speaker 1: the younger animals the harvest, it's I don't know anyone 1595 01:31:42,240 --> 01:31:43,840 Speaker 1: else I hit that all the time. I'm like, all right, 1596 01:31:45,560 --> 01:31:47,240 Speaker 1: I try to put myself in a place where I 1597 01:31:47,280 --> 01:31:50,679 Speaker 1: know that I can make a like upper neck shot 1598 01:31:50,760 --> 01:31:53,800 Speaker 1: and not lose a shoulder because it steps right when 1599 01:31:53,800 --> 01:31:56,400 Speaker 1: I shoot, or that sucks for me when I end 1600 01:31:56,439 --> 01:32:00,280 Speaker 1: up losing a ton of meat through is uh copper 1601 01:32:00,320 --> 01:32:03,840 Speaker 1: bullets and just punch them in the shoulder. Yeah, because 1602 01:32:03,840 --> 01:32:06,320 Speaker 1: I feel like, just like you're just not you're not 1603 01:32:06,400 --> 01:32:13,880 Speaker 1: getting that crazy purple trauma. You still with you, but 1604 01:32:13,960 --> 01:32:17,000 Speaker 1: you still get meat loss. You know, I've switched. I've switched. 1605 01:32:17,360 --> 01:32:21,120 Speaker 1: You can't get go without it, But I feel like 1606 01:32:21,160 --> 01:32:22,880 Speaker 1: you're still like it's still a shot where you can 1607 01:32:22,880 --> 01:32:25,599 Speaker 1: just drop them in their tracks, but go over there 1608 01:32:25,640 --> 01:32:28,679 Speaker 1: and cut out, you know, A couple of inches versus 1609 01:32:28,760 --> 01:32:31,439 Speaker 1: sometimes looking at like stuff that extends out like a 1610 01:32:31,479 --> 01:32:34,360 Speaker 1: foot on either side of the bullet hole. But a doorto. 1611 01:32:34,400 --> 01:32:38,920 Speaker 1: You still shoot big, huge, giant bulls, maybe three in 1612 01:32:38,960 --> 01:32:42,240 Speaker 1: my life, and you don't think of those as being 1613 01:32:42,240 --> 01:32:45,479 Speaker 1: fundamentally different. Right, they're different, but you know, you don't 1614 01:32:45,520 --> 01:32:48,040 Speaker 1: look down on them. Meat tastes great, everything else. But 1615 01:32:48,200 --> 01:32:50,559 Speaker 1: I you know, I know that with like a two 1616 01:32:50,640 --> 01:32:55,240 Speaker 1: year old bull, that loin or backstrap is just totally 1617 01:32:55,240 --> 01:32:58,479 Speaker 1: different than a six year old bull. I think so 1618 01:32:58,760 --> 01:33:01,040 Speaker 1: six year old bull backstrap. The way I like to 1619 01:33:01,080 --> 01:33:03,600 Speaker 1: cook it is, I'm tender rising the heck out of 1620 01:33:03,640 --> 01:33:05,800 Speaker 1: it with like the heel of a knife or fork 1621 01:33:05,880 --> 01:33:08,479 Speaker 1: or whatnot, almost like um what they call that, like 1622 01:33:08,680 --> 01:33:10,719 Speaker 1: a Swiss steak or something. Or they're kind of breaking 1623 01:33:10,760 --> 01:33:13,519 Speaker 1: all that connective tissue with like a cutter or something 1624 01:33:13,600 --> 01:33:16,320 Speaker 1: or a pounder. So so let me ask you this, 1625 01:33:16,400 --> 01:33:18,880 Speaker 1: and you gotta be you gotta be honest in your answer. Okay, 1626 01:33:21,120 --> 01:33:23,960 Speaker 1: you've you've gotten some big smoker bulls, but you're saying, 1627 01:33:23,960 --> 01:33:27,559 Speaker 1: like generally if you had a big tanker, now let's 1628 01:33:27,560 --> 01:33:29,519 Speaker 1: not say like a big tankary, like holy she I'll 1629 01:33:29,560 --> 01:33:31,240 Speaker 1: never see one like that again the rest of my life. 1630 01:33:31,560 --> 01:33:36,200 Speaker 1: But like a nice six and a raghorn. Typically you're 1631 01:33:36,200 --> 01:33:39,760 Speaker 1: saying you would shoot the rag horn. Yeah, unless it's 1632 01:33:39,800 --> 01:33:43,880 Speaker 1: like over a three seven, unless it's like holy sh it, Yeah, totally. 1633 01:33:43,960 --> 01:33:46,400 Speaker 1: I'd rather pick up their sheds and you got a 1634 01:33:46,439 --> 01:33:48,200 Speaker 1: pile of them. I'd rather pick up their sheds because 1635 01:33:48,200 --> 01:33:49,920 Speaker 1: then you can like it's like the gift that keeps 1636 01:33:49,960 --> 01:33:52,679 Speaker 1: on giving. Yeah, I've I've I've shed a tear before 1637 01:33:52,760 --> 01:33:55,400 Speaker 1: when like we did, not that I would have said no, 1638 01:33:55,560 --> 01:33:58,400 Speaker 1: but my um my brother in law shot a bull 1639 01:33:58,880 --> 01:34:01,760 Speaker 1: and I know, I was like, I do I recognize 1640 01:34:01,800 --> 01:34:04,639 Speaker 1: that like something in me at however many hundred yards 1641 01:34:04,640 --> 01:34:09,519 Speaker 1: you were away, recognize that bowl somehow, like the face 1642 01:34:09,640 --> 01:34:12,559 Speaker 1: and then the colorings and not maybe even the aunt 1643 01:34:12,680 --> 01:34:14,040 Speaker 1: was a little bit. And then we walked up to it. 1644 01:34:14,040 --> 01:34:15,559 Speaker 1: It was like I was the first one there and 1645 01:34:15,600 --> 01:34:17,880 Speaker 1: I just without without even a shadow of dolls like 1646 01:34:18,600 --> 01:34:21,320 Speaker 1: I know that bowl, I have his sheds. I was like, fuck, 1647 01:34:21,800 --> 01:34:23,599 Speaker 1: never gonna get you know, pick up those sheds again. 1648 01:34:24,560 --> 01:34:28,040 Speaker 1: Um but yeah, you know, I uh my joy with 1649 01:34:28,080 --> 01:34:31,320 Speaker 1: antler hunting, big antler hunting. I love getting first time 1650 01:34:31,760 --> 01:34:35,240 Speaker 1: like people folks that are have never um you know, 1651 01:34:35,280 --> 01:34:37,439 Speaker 1: gone out and got a King of the Woods, you know, 1652 01:34:37,520 --> 01:34:38,920 Speaker 1: to put on their wall or whatever they want. I'm 1653 01:34:38,920 --> 01:34:41,080 Speaker 1: all about that. It's a beautiful thing and I love 1654 01:34:41,160 --> 01:34:46,000 Speaker 1: taking folks out for that. Um yeah, big time. Okay, 1655 01:34:47,640 --> 01:34:50,680 Speaker 1: Uh daniel O Ki walks through your heart recipe do 1656 01:34:50,720 --> 01:34:54,920 Speaker 1: your heart? I just did. I want to. I want 1657 01:34:54,920 --> 01:34:57,519 Speaker 1: to leave people with a with a good If you 1658 01:34:57,520 --> 01:34:59,240 Speaker 1: want to leave people with that, then I want to 1659 01:34:59,240 --> 01:35:03,520 Speaker 1: bring up one more thing about this. We're talking about waterfowl, 1660 01:35:03,680 --> 01:35:09,080 Speaker 1: and uh, please go ahead, because our buddy Boomer Hesley 1661 01:35:09,080 --> 01:35:10,960 Speaker 1: wrote in and I think I mentioned this to you 1662 01:35:11,000 --> 01:35:14,800 Speaker 1: about how we're always talking about meatcare four big game 1663 01:35:15,000 --> 01:35:18,400 Speaker 1: in the field, but rarely is that ever brought up 1664 01:35:18,479 --> 01:35:23,759 Speaker 1: for small game upland waterfowl. And he's saying like, yeah, Montana, 1665 01:35:23,800 --> 01:35:27,519 Speaker 1: you shoot a bird today, probably pretty chilled out in 1666 01:35:27,600 --> 01:35:30,000 Speaker 1: thirty minutes, right, even with all the feathers and on 1667 01:35:30,000 --> 01:35:33,200 Speaker 1: it whatnot. But if it's a sixties seventy degree day 1668 01:35:33,280 --> 01:35:36,839 Speaker 1: down south and you're not gutting immediately because you're spending 1669 01:35:36,880 --> 01:35:40,160 Speaker 1: three or four hours in the duck blind, like, how 1670 01:35:40,280 --> 01:35:42,600 Speaker 1: is that changing the meat? You know? How is that 1671 01:35:42,720 --> 01:35:46,439 Speaker 1: changing flavors. You know that you got going on in there, 1672 01:35:46,439 --> 01:35:48,760 Speaker 1: you're asking me, Yeah, I'm just kind of throwing that 1673 01:35:48,840 --> 01:35:50,840 Speaker 1: out there because it's just it's something that I feel 1674 01:35:50,840 --> 01:35:53,960 Speaker 1: like like we're hammering on it with about like getting 1675 01:35:53,960 --> 01:35:56,720 Speaker 1: guts out and hanging big game, this, that and the other, 1676 01:35:56,840 --> 01:35:59,240 Speaker 1: and it's just not not nearly discussed as much with 1677 01:35:59,280 --> 01:36:01,479 Speaker 1: I got a few based I got a few basic 1678 01:36:01,520 --> 01:36:03,760 Speaker 1: thoughts on it, but again, because it's wild game, I 1679 01:36:03,800 --> 01:36:07,920 Speaker 1: can't like come and tell you absolutely. Uh. I think 1680 01:36:07,920 --> 01:36:14,599 Speaker 1: they're not nearly as vulnerable to spoilage as our mammals. 1681 01:36:15,400 --> 01:36:20,600 Speaker 1: Large mammals, large mammals, they're so big and there's so 1682 01:36:20,720 --> 01:36:25,000 Speaker 1: much heat in there, and they got that gut, right 1683 01:36:25,560 --> 01:36:28,240 Speaker 1: that is depending on you know, what it was up to. 1684 01:36:28,320 --> 01:36:33,519 Speaker 1: They got that gut that's just full of gallons of 1685 01:36:34,320 --> 01:36:40,120 Speaker 1: stuff that's like ruminating in their gut and producing gas. Right, 1686 01:36:40,320 --> 01:36:43,400 Speaker 1: it's just different. I think they're not nearly as vulnerable 1687 01:36:43,520 --> 01:36:46,639 Speaker 1: to spoilage. And I think there's something about the chest 1688 01:36:46,760 --> 01:36:49,360 Speaker 1: cavity on a bird that's sort of you can have 1689 01:36:49,400 --> 01:36:53,280 Speaker 1: one thing going on inside the gut cavity and it's 1690 01:36:53,360 --> 01:36:59,840 Speaker 1: not it's readily permeating it's surroundings because of the breastbone, 1691 01:37:00,520 --> 01:37:02,320 Speaker 1: and that you're not really eating the meat out of 1692 01:37:02,320 --> 01:37:04,880 Speaker 1: the inside of the back. So if you leave a 1693 01:37:04,920 --> 01:37:09,679 Speaker 1: big game animal un gutted for too long, you wind 1694 01:37:09,760 --> 01:37:14,040 Speaker 1: up losing all the organ meat, the inside tenderloins spoiled 1695 01:37:14,160 --> 01:37:18,960 Speaker 1: very quickly. The you have spoilage, it starts at the 1696 01:37:19,000 --> 01:37:21,559 Speaker 1: ball joints in the rear legs and seems to spread 1697 01:37:21,640 --> 01:37:24,320 Speaker 1: very quickly. I just don't see it like moving around 1698 01:37:25,760 --> 01:37:29,439 Speaker 1: like a rot doesn't move around a bird in this 1699 01:37:29,560 --> 01:37:33,400 Speaker 1: sort of like cancerous way that rot moves around a 1700 01:37:33,439 --> 01:37:36,400 Speaker 1: big animal. But if you like to eat the gizzards 1701 01:37:37,160 --> 01:37:39,880 Speaker 1: in the liver and the hearts, which are all worth 1702 01:37:39,880 --> 01:37:41,880 Speaker 1: a try, I think that you need to get them 1703 01:37:41,920 --> 01:37:44,280 Speaker 1: out of there in a hurry. And also there's a 1704 01:37:44,320 --> 01:37:46,960 Speaker 1: thing to do with just like how pleasant the cleaning processes, 1705 01:37:47,479 --> 01:37:52,439 Speaker 1: and with squirrels, rabbits, ducks, geese, pheasants, after a few 1706 01:37:52,479 --> 01:37:54,439 Speaker 1: hours of wandering around in your game bag on a 1707 01:37:54,479 --> 01:37:57,240 Speaker 1: warm day, it just becomes like gutting them and cleaning 1708 01:37:57,280 --> 01:38:00,840 Speaker 1: them becomes not as fun because the smell is so 1709 01:38:01,680 --> 01:38:05,840 Speaker 1: offensive and horrible, and it just leaves you with a 1710 01:38:06,120 --> 01:38:08,600 Speaker 1: like a negative feeling about it. And I think if 1711 01:38:08,640 --> 01:38:12,800 Speaker 1: you could take uh duck or goose, pheasant, whatever, and 1712 01:38:12,840 --> 01:38:14,679 Speaker 1: it happen when you get some snow on the ground 1713 01:38:14,880 --> 01:38:18,439 Speaker 1: right and you quickly gut it out, clean everything out, 1714 01:38:18,240 --> 01:38:20,960 Speaker 1: packs some snow in there, wipe it all out, clean 1715 01:38:21,000 --> 01:38:25,080 Speaker 1: your heart, liver, gizzard, shove them back in there. It 1716 01:38:25,240 --> 01:38:28,639 Speaker 1: just is clean and nice and beautiful. And it's not 1717 01:38:28,720 --> 01:38:32,160 Speaker 1: like that, just the nastiness of gutten a bird that 1718 01:38:32,160 --> 01:38:34,479 Speaker 1: you should have got it a long time ago. But 1719 01:38:36,680 --> 01:38:39,160 Speaker 1: for what I would do, like the best duck that 1720 01:38:39,240 --> 01:38:41,280 Speaker 1: I've dealt with, then I'm gonna be done talk about 1721 01:38:41,320 --> 01:38:43,000 Speaker 1: you guys, talk about the best duck I've dealt with 1722 01:38:43,040 --> 01:38:46,519 Speaker 1: has been like take a duck, got it, clean it up. 1723 01:38:46,600 --> 01:38:49,680 Speaker 1: I put into brown paper grocery sack. I roll that 1724 01:38:49,720 --> 01:38:52,599 Speaker 1: brown paper grocery sack up, and I stacked those sons 1725 01:38:52,600 --> 01:38:55,280 Speaker 1: of bitches in my fridge like firewood, and I don't 1726 01:38:55,280 --> 01:38:58,080 Speaker 1: mess with him for three or four days. M got 1727 01:38:58,120 --> 01:39:03,760 Speaker 1: it gutted, wrapped in a newsprint or grocery sacks, and 1728 01:39:03,760 --> 01:39:05,560 Speaker 1: a little bit of that wrapping, it's just like it 1729 01:39:05,640 --> 01:39:07,920 Speaker 1: keeps it from drying out because you got that gutting incision, 1730 01:39:07,960 --> 01:39:10,120 Speaker 1: so everything starts to drive from there, and also some 1731 01:39:10,160 --> 01:39:12,560 Speaker 1: people that don't like it, and there's like parasites and 1732 01:39:12,600 --> 01:39:14,160 Speaker 1: the feathers that get all over ship, and so your 1733 01:39:14,160 --> 01:39:16,280 Speaker 1: wife opens it up. It's what in the world. But 1734 01:39:16,320 --> 01:39:18,200 Speaker 1: if you just like rolled up in newsprint, rolled up 1735 01:39:18,200 --> 01:39:20,080 Speaker 1: in a brown paper bag, put it in there for 1736 01:39:20,080 --> 01:39:21,920 Speaker 1: three or four days, and you get it out and 1737 01:39:21,960 --> 01:39:23,880 Speaker 1: you get like a duck, and it winds up being 1738 01:39:23,880 --> 01:39:26,240 Speaker 1: that you could almost pick your scrape and that breast 1739 01:39:26,240 --> 01:39:29,680 Speaker 1: meat away with your thumb. That ship is good. That's 1740 01:39:29,680 --> 01:39:32,439 Speaker 1: all I got to say about it. Didn't in uh 1741 01:39:32,640 --> 01:39:37,200 Speaker 1: in in uh generations passed and help me out. If 1742 01:39:37,240 --> 01:39:39,479 Speaker 1: you guys know this story hanging, Yeah, wouldn't they hang 1743 01:39:39,520 --> 01:39:41,400 Speaker 1: it by the neck? And when when it fell to 1744 01:39:41,439 --> 01:39:43,400 Speaker 1: the ground and you still had the head up in 1745 01:39:43,439 --> 01:39:47,519 Speaker 1: the string or the news that's like a scopier stuff. Man. Yeah, 1746 01:39:47,760 --> 01:39:49,160 Speaker 1: I used to hanging a bunch of my birds in 1747 01:39:49,200 --> 01:39:52,120 Speaker 1: North Dakota. It is always we did it in a 1748 01:39:52,160 --> 01:39:56,080 Speaker 1: garage and it really sorry quick question interruption, gutted or 1749 01:39:56,120 --> 01:40:00,200 Speaker 1: not gooded? I did both? Okay, this is interest thing 1750 01:40:00,200 --> 01:40:04,760 Speaker 1: I want to hear. I honestly can't remember if I 1751 01:40:04,800 --> 01:40:07,559 Speaker 1: thought there was a huge difference between the two gut 1752 01:40:07,560 --> 01:40:09,559 Speaker 1: it and not gut in. But I'd say most of 1753 01:40:09,560 --> 01:40:13,280 Speaker 1: them I did. Yeah, I don't think the ones that 1754 01:40:13,360 --> 01:40:18,679 Speaker 1: we kept um internals in we didn't need those, so yeah, 1755 01:40:19,000 --> 01:40:21,000 Speaker 1: so like the ones that we did gout, we would 1756 01:40:21,120 --> 01:40:24,760 Speaker 1: keep that sort of stuff. But yeah, we um A 1757 01:40:24,800 --> 01:40:28,080 Speaker 1: lot of times we come home from a hunt. Depending 1758 01:40:28,120 --> 01:40:31,280 Speaker 1: on the temperature, our garage could sort of stay insulated 1759 01:40:32,080 --> 01:40:33,800 Speaker 1: and it was the right time of the year if 1760 01:40:33,840 --> 01:40:38,120 Speaker 1: it didn't get too cold below freezing, we would just 1761 01:40:38,200 --> 01:40:41,920 Speaker 1: hang up up in the garage would have, um, well 1762 01:40:41,920 --> 01:40:44,560 Speaker 1: we hang our deer on. We'd just get the straps. 1763 01:40:44,760 --> 01:40:47,000 Speaker 1: I have all of them hanging up there, and it 1764 01:40:47,080 --> 01:40:49,920 Speaker 1: was nice um because I would only come home from 1765 01:40:49,960 --> 01:40:53,120 Speaker 1: work clean like two birds a night, the next night 1766 01:40:53,240 --> 01:40:55,360 Speaker 1: clean another two birds. And I would always write on 1767 01:40:55,360 --> 01:40:58,840 Speaker 1: the package how many days they were aged. And I 1768 01:40:58,880 --> 01:41:00,800 Speaker 1: actually have a lot my easier that I need to 1769 01:41:00,800 --> 01:41:04,280 Speaker 1: take each day out that I am aged it for 1770 01:41:04,479 --> 01:41:06,200 Speaker 1: to tell the difference. We did it with a lot 1771 01:41:06,200 --> 01:41:10,559 Speaker 1: of Canada geese um and some snows. But I've always 1772 01:41:10,560 --> 01:41:13,280 Speaker 1: found that snows are always tender no matter what, especially 1773 01:41:13,320 --> 01:41:17,640 Speaker 1: in the Ross's geese and UM I I couldn't age. 1774 01:41:19,040 --> 01:41:22,000 Speaker 1: The problem is I couldn't tell if aging it really 1775 01:41:22,000 --> 01:41:24,720 Speaker 1: tenderized the meat, or if that goose was just a 1776 01:41:24,840 --> 01:41:27,640 Speaker 1: much younger goose versus an older goose. So it's like 1777 01:41:27,680 --> 01:41:30,680 Speaker 1: you just keep getting these variabilities that you're just like, 1778 01:41:31,640 --> 01:41:34,920 Speaker 1: how do you create the same standardization to test all 1779 01:41:35,000 --> 01:41:37,479 Speaker 1: these things? It's it's really hard. And then the weather 1780 01:41:37,760 --> 01:41:39,200 Speaker 1: changes and I'm like, I can't hang these I got 1781 01:41:39,280 --> 01:41:42,960 Speaker 1: clean them all now or or whatever. But that's my 1782 01:41:43,040 --> 01:41:45,920 Speaker 1: brother who's a statistician. He's in a college just but 1783 01:41:45,960 --> 01:41:48,920 Speaker 1: does a lot of statistical modeling and statistical analysis, and 1784 01:41:48,960 --> 01:41:53,599 Speaker 1: he like a pet peeve of his is people who 1785 01:41:53,680 --> 01:42:00,160 Speaker 1: look and they make assumptions about the constants and they're like, oh, 1786 01:42:00,200 --> 01:42:01,920 Speaker 1: it seems like the pheasants that you kill on a 1787 01:42:02,000 --> 01:42:05,439 Speaker 1: Monday tastes better than the ones you kill on a Wednesday. 1788 01:42:05,479 --> 01:42:08,559 Speaker 1: Because he's like, there's so many variables going on all 1789 01:42:08,560 --> 01:42:11,719 Speaker 1: the time, and people go like, the small mouth bass 1790 01:42:11,760 --> 01:42:15,920 Speaker 1: are only hitting shar troups. Because I tied a chartrouss 1791 01:42:15,920 --> 01:42:18,679 Speaker 1: on and caught a small mouth all of a sudden, 1792 01:42:19,000 --> 01:42:20,840 Speaker 1: it was like okay. But the angle of the sun 1793 01:42:21,280 --> 01:42:24,759 Speaker 1: also changed the barametric pressure also changed. You're both moved, 1794 01:42:25,840 --> 01:42:29,439 Speaker 1: like it's really people hunting fishing. People always want to 1795 01:42:29,479 --> 01:42:34,799 Speaker 1: be like that's it. Yeah, yeah, one day. Yeah. People 1796 01:42:35,960 --> 01:42:38,519 Speaker 1: people want a hard answer me, and it's not easy 1797 01:42:38,640 --> 01:42:43,800 Speaker 1: thing to to answer because you're tired after a hunt. 1798 01:42:43,920 --> 01:42:45,920 Speaker 1: Like it's hard to like get a piece of paper 1799 01:42:45,960 --> 01:42:47,800 Speaker 1: out and say I have X amount of snow goose. 1800 01:42:48,080 --> 01:42:50,160 Speaker 1: This one is all white, this one has a lot 1801 01:42:50,280 --> 01:42:52,160 Speaker 1: of gray in it. I know that one's like and 1802 01:42:52,200 --> 01:42:56,240 Speaker 1: then market how many days It's like that's like serious 1803 01:42:56,280 --> 01:42:59,800 Speaker 1: research going on, and and you don't always And I 1804 01:43:00,040 --> 01:43:03,040 Speaker 1: was working a full time job of North Dakota, and 1805 01:43:03,479 --> 01:43:05,840 Speaker 1: so it was just like all those things at that 1806 01:43:05,840 --> 01:43:08,000 Speaker 1: point in time didn't really click that I should be 1807 01:43:08,040 --> 01:43:12,120 Speaker 1: like documenting because we we had so many birds that 1808 01:43:12,160 --> 01:43:14,160 Speaker 1: I really could have done a really nice study, but 1809 01:43:14,200 --> 01:43:17,080 Speaker 1: I just didn't think about that at the time. Do 1810 01:43:17,120 --> 01:43:21,160 Speaker 1: you ever hanging long enough that fell off? No? But 1811 01:43:21,200 --> 01:43:22,680 Speaker 1: I hung it a loong enough and my dog ate 1812 01:43:22,720 --> 01:43:24,960 Speaker 1: a whole goose, and then we were like, all right, 1813 01:43:25,000 --> 01:43:26,840 Speaker 1: that's enough, I'm gonna hang it. I'm gonna hang a 1814 01:43:26,880 --> 01:43:29,160 Speaker 1: doctor year. I was gonna say, I just I just 1815 01:43:29,240 --> 01:43:31,840 Speaker 1: make actually I have done that before. I have had 1816 01:43:31,880 --> 01:43:33,800 Speaker 1: the body fall off, but I think the neck had 1817 01:43:33,840 --> 01:43:36,200 Speaker 1: already been broken from the string, so I don't think 1818 01:43:36,200 --> 01:43:39,320 Speaker 1: it counts not a true and not a not a 1819 01:43:39,320 --> 01:43:42,280 Speaker 1: true lynching. Yeah, did you gotta keep the temperature really 1820 01:43:42,320 --> 01:43:46,000 Speaker 1: constant or in between? Maybe? I don't know if in 1821 01:43:46,120 --> 01:43:48,599 Speaker 1: medieval times they had the opportunity to do that, unless 1822 01:43:48,600 --> 01:43:51,000 Speaker 1: they had a root seller or something that was fifties 1823 01:43:51,120 --> 01:43:53,120 Speaker 1: or whatever it is. But I made a lot of 1824 01:43:53,160 --> 01:43:55,320 Speaker 1: notes here, so if I have the opportunity back on 1825 01:43:55,360 --> 01:43:57,040 Speaker 1: this podcast, I'm gonna have answers to a lot of 1826 01:43:57,040 --> 01:43:59,479 Speaker 1: these things because I'm gonna, Yeah, I'm a testam this 1827 01:43:59,479 --> 01:44:03,519 Speaker 1: winner foul meal, dear fat um. What the hell is 1828 01:44:03,520 --> 01:44:06,080 Speaker 1: shot gobble? That was in the beginning of our shot 1829 01:44:06,240 --> 01:44:09,519 Speaker 1: gobble was one of turkey, do you do you hunt much? 1830 01:44:09,560 --> 01:44:19,440 Speaker 1: Turkey's uh man? A shot gobble is when a turkey 1831 01:44:19,680 --> 01:44:25,439 Speaker 1: gobbles to a sudden noise that isn't another turkey. So, 1832 01:44:26,320 --> 01:44:28,320 Speaker 1: for whatever reason, when they're amped up in the spring 1833 01:44:28,800 --> 01:44:32,360 Speaker 1: and their gobbling a lot um, they get so keyed up. 1834 01:44:32,400 --> 01:44:34,760 Speaker 1: As Little Primo says, it's just them announcing to the 1835 01:44:34,760 --> 01:44:37,280 Speaker 1: world that is their time of year. They get so 1836 01:44:37,400 --> 01:44:40,639 Speaker 1: keyed up that just any kind of sudden, alarming noise. 1837 01:44:41,760 --> 01:44:44,439 Speaker 1: They'll gobble to it. Thunder the same way, though, gobble 1838 01:44:44,520 --> 01:44:47,320 Speaker 1: to a gobble like like really you think like like 1839 01:44:47,360 --> 01:44:50,439 Speaker 1: a turkey. One turkey gobbles. He's like, no, turkeys like, 1840 01:44:51,360 --> 01:44:54,720 Speaker 1: you're not the man. I'm the man, right, But they 1841 01:44:54,720 --> 01:44:58,799 Speaker 1: get like we're just anything going on. So dogs, barking, thunder, 1842 01:44:58,880 --> 01:45:02,320 Speaker 1: and we have found a running list of things that 1843 01:45:02,400 --> 01:45:09,599 Speaker 1: people have heard turkeys respond to, like sonic booms, um 1844 01:45:09,600 --> 01:45:12,639 Speaker 1: seth throwing a rock at the stop sign, car doors, 1845 01:45:12,640 --> 01:45:18,080 Speaker 1: slamming car horns, going off, dogs, barking, crows calling uh 1846 01:45:18,439 --> 01:45:22,240 Speaker 1: blue Jay's, geese honking, geese honking, a redtail hog on. 1847 01:45:23,600 --> 01:45:27,960 Speaker 1: So shot shock, Oh, it's a shock gobble. It shocks him. 1848 01:45:28,000 --> 01:45:29,880 Speaker 1: I thought it was with a t shot And I 1849 01:45:29,960 --> 01:45:32,960 Speaker 1: was thinking, you know, like but they do shot gobble 1850 01:45:33,000 --> 01:45:35,880 Speaker 1: the shots they shot gobble the shotguns. Damn sure. Well 1851 01:45:36,080 --> 01:45:39,080 Speaker 1: see question answered? Um, can I add one thing? I 1852 01:45:39,080 --> 01:45:40,680 Speaker 1: don't know how close you are here, but I don't know. 1853 01:45:40,760 --> 01:45:42,680 Speaker 1: Go ahead, man, So I decided I'm gonna end on 1854 01:45:42,720 --> 01:45:45,760 Speaker 1: something different. Okay, but you go ahead. Um Oh, I 1855 01:45:45,800 --> 01:45:50,640 Speaker 1: just wanted to add a a a thought onto the 1856 01:45:50,680 --> 01:45:56,040 Speaker 1: gray rabbit story. For um, is this some redemption, some 1857 01:45:56,160 --> 01:45:58,240 Speaker 1: sort of saving. Yeah, well I think we have to 1858 01:45:58,240 --> 01:46:01,840 Speaker 1: have takeaways. This can't just be shooting ship and um. 1859 01:46:01,880 --> 01:46:04,800 Speaker 1: And so if I was to offer anything that I 1860 01:46:04,840 --> 01:46:07,400 Speaker 1: believe to be truth, and when it comes to cooking 1861 01:46:07,760 --> 01:46:11,240 Speaker 1: wild game or not, this is just broadline. Cooking is 1862 01:46:11,439 --> 01:46:15,280 Speaker 1: um is methodology super key, you know. And just as 1863 01:46:15,320 --> 01:46:17,920 Speaker 1: as we spend so much time focused on the gear, 1864 01:46:18,320 --> 01:46:20,600 Speaker 1: the technique, how much how many hours we spent on 1865 01:46:20,640 --> 01:46:23,479 Speaker 1: Google Maps and everything else, pouring over where we're gonna 1866 01:46:23,479 --> 01:46:26,439 Speaker 1: go and what we're gonna go do, and um, if 1867 01:46:26,479 --> 01:46:30,840 Speaker 1: you enjoy a good meal, that chef in that restaurant 1868 01:46:30,840 --> 01:46:33,840 Speaker 1: and the entire team has spent equivalent amount of time 1869 01:46:34,439 --> 01:46:37,880 Speaker 1: researching how to make your meal great. Right, So they're 1870 01:46:37,880 --> 01:46:40,839 Speaker 1: doing the exact same thing you're doing in preparation for hunting, 1871 01:46:41,320 --> 01:46:44,439 Speaker 1: in preparation of a meal. And so though it may 1872 01:46:44,479 --> 01:46:46,519 Speaker 1: sound daunting, you don't need to be a chef. To 1873 01:46:46,560 --> 01:46:51,080 Speaker 1: be a good cook is to focus on methodology, because methodology. 1874 01:46:51,200 --> 01:46:53,920 Speaker 1: You see a bumpy two track road, you know, four 1875 01:46:53,960 --> 01:46:57,000 Speaker 1: we'll drive on. You see more than a twelve in 1876 01:46:57,160 --> 01:46:59,479 Speaker 1: twelve inches of snow, you know, maybe it's drifted it's 1877 01:46:59,479 --> 01:47:02,720 Speaker 1: twenty just now you know chains on, right, those are 1878 01:47:02,720 --> 01:47:04,960 Speaker 1: the things we've learned so with methodology, and maybe we 1879 01:47:05,000 --> 01:47:07,080 Speaker 1: can get here on a later podcast where we can 1880 01:47:07,080 --> 01:47:11,200 Speaker 1: write about it. Is methodology is your snow chains in 1881 01:47:11,280 --> 01:47:14,360 Speaker 1: four wheel drive and you know rain jacket, and it 1882 01:47:14,520 --> 01:47:17,880 Speaker 1: is your tool. To cookery is knowing good methodology. So 1883 01:47:17,960 --> 01:47:22,640 Speaker 1: you get a super tough, tough animal with braising techniques, 1884 01:47:22,680 --> 01:47:25,880 Speaker 1: with proper methodology smoking, you're gonna break that thing down 1885 01:47:26,000 --> 01:47:28,439 Speaker 1: and it will be palatable. So to the gray rabbit. 1886 01:47:29,680 --> 01:47:31,960 Speaker 1: One thing that is less methodology, but it is still 1887 01:47:32,000 --> 01:47:34,760 Speaker 1: a skill. And Danielle said in the very beginning, which 1888 01:47:34,800 --> 01:47:38,040 Speaker 1: is we eat with our eyes right, And so one 1889 01:47:38,040 --> 01:47:42,040 Speaker 1: of the easiest put lipstick on your food. And what 1890 01:47:42,120 --> 01:47:43,680 Speaker 1: I mean by that is put your makeup on like 1891 01:47:44,040 --> 01:47:47,639 Speaker 1: garnishing a dish is one of the most underrated, easy 1892 01:47:47,720 --> 01:47:50,640 Speaker 1: to do things that changes the experience for anybody. So 1893 01:47:50,960 --> 01:47:53,360 Speaker 1: your gray rabbit and and you know you have your 1894 01:47:53,720 --> 01:47:56,320 Speaker 1: you know, hopeful sweetheart or whomever coming over to eat, 1895 01:47:56,360 --> 01:47:58,400 Speaker 1: and you're like, man, this is not looking you know 1896 01:47:58,479 --> 01:48:02,679 Speaker 1: how I want it? Um Fresh herbs, fresh chopped herbs 1897 01:48:02,720 --> 01:48:05,640 Speaker 1: not only add great flavor to it, but um, we 1898 01:48:05,680 --> 01:48:10,280 Speaker 1: are and visually it's like makeup. It's mascara for your food. 1899 01:48:10,280 --> 01:48:12,719 Speaker 1: It's like we when you see chopped parsley, you're chopped 1900 01:48:12,720 --> 01:48:16,920 Speaker 1: herbs on food. It's like, oh, this was like this 1901 01:48:17,040 --> 01:48:19,080 Speaker 1: was done by someone that knows what's up, you know, 1902 01:48:19,400 --> 01:48:21,160 Speaker 1: And so I would just add that in and that 1903 01:48:21,479 --> 01:48:24,760 Speaker 1: um is that methodology is going to become really key 1904 01:48:24,800 --> 01:48:27,160 Speaker 1: for folks that want to get into game cookery and 1905 01:48:27,200 --> 01:48:30,400 Speaker 1: then garnishing just um, a little bit of fresh herbs 1906 01:48:30,400 --> 01:48:33,680 Speaker 1: on there, or you know, crumbled dry bacon, or you know, 1907 01:48:33,760 --> 01:48:36,759 Speaker 1: just adding a little extra something gives it a mask, 1908 01:48:36,880 --> 01:48:39,080 Speaker 1: gives it a top coat. You know. Yeah, I'll agree 1909 01:48:39,120 --> 01:48:42,640 Speaker 1: with you on that. I think these methods are the foundation. 1910 01:48:42,760 --> 01:48:49,519 Speaker 1: And once you figure out those things, then everything everything clicks. 1911 01:48:50,200 --> 01:48:53,519 Speaker 1: You can cook anything because it's the same process over 1912 01:48:53,560 --> 01:48:57,559 Speaker 1: and over, over and over again. Ridge Pounder, do you 1913 01:48:57,600 --> 01:49:04,320 Speaker 1: think that would you rather we call you the Great Rabbit? No? No, no, no, 1914 01:49:04,439 --> 01:49:13,800 Speaker 1: thank you, gr I mean instead of RP. It's not bad. 1915 01:49:14,000 --> 01:49:15,760 Speaker 1: Just don't really know the story, you know what, I'll 1916 01:49:15,760 --> 01:49:18,200 Speaker 1: embrace the story. There's a people out there that have 1917 01:49:18,240 --> 01:49:23,040 Speaker 1: probably been in that same predicament learning experience. Oh yeah, man, 1918 01:49:23,080 --> 01:49:25,400 Speaker 1: I'm I remember in cooking school and I was eighteen. 1919 01:49:25,920 --> 01:49:32,759 Speaker 1: I I I served a pasta dish with a sauce 1920 01:49:32,760 --> 01:49:35,600 Speaker 1: called arabiata. It's like a spicy tomato sauce. You know 1921 01:49:35,640 --> 01:49:38,960 Speaker 1: in restaurants you'll see penabiata a lot, and um, so 1922 01:49:39,000 --> 01:49:43,040 Speaker 1: I was making. She just was like, we've been dating 1923 01:49:43,080 --> 01:49:44,240 Speaker 1: for a month, and I was made. I was in 1924 01:49:44,280 --> 01:49:46,280 Speaker 1: culinary school as eighteen years old, and I'm like trying 1925 01:49:46,280 --> 01:49:47,680 Speaker 1: to pull out all these tricks. But I made a 1926 01:49:47,800 --> 01:49:53,600 Speaker 1: penny rbiata and she found a goddamn nipple in her 1927 01:49:54,120 --> 01:49:59,479 Speaker 1: human nipple. No, no, but a nipple nonetheless, And there 1928 01:49:59,520 --> 01:50:02,479 Speaker 1: I am, you know, And yet when you you know, 1929 01:50:03,040 --> 01:50:07,040 Speaker 1: that was like, oh, well, that's because we just learned 1930 01:50:07,040 --> 01:50:10,840 Speaker 1: how to cure bacon in charcutie class. And I had 1931 01:50:10,840 --> 01:50:14,759 Speaker 1: a slab of bacon like billy belly, and we hadn't 1932 01:50:14,920 --> 01:50:18,920 Speaker 1: trimmed the skin off. You garnished it with nipples. I 1933 01:50:18,960 --> 01:50:21,759 Speaker 1: cut the slab and rendered it to make the sauce. 1934 01:50:21,960 --> 01:50:24,160 Speaker 1: And yet there happened to be this whole nipple that 1935 01:50:24,200 --> 01:50:27,400 Speaker 1: made it. In nipple that got in there the rogue. 1936 01:50:27,479 --> 01:50:30,280 Speaker 1: That's that's good, that's a good, that's a name for 1937 01:50:30,320 --> 01:50:34,400 Speaker 1: a book. Right there, the road Nipple a culinary tale. Yeah, 1938 01:50:34,439 --> 01:50:38,439 Speaker 1: there you go, the road nipple. Uh, Danielle, can you 1939 01:50:38,560 --> 01:50:41,599 Speaker 1: real quick zapp everyone? I'm gonna let you take your pick. 1940 01:50:42,040 --> 01:50:45,960 Speaker 1: I want you to zap everyone with um Man, how 1941 01:50:46,000 --> 01:50:48,640 Speaker 1: come no one notified me that I'm not running the 1942 01:50:48,720 --> 01:50:51,880 Speaker 1: right angle? I'm my mic Can you zapp everyone real 1943 01:50:52,000 --> 01:50:59,320 Speaker 1: quick with either this is chef's choice, with either the 1944 01:50:59,520 --> 01:51:03,680 Speaker 1: Heart Rap Spy or the Roadhouse snow Goose steakhouse dish. Oh, 1945 01:51:03,760 --> 01:51:07,320 Speaker 1: I want to talk about the snow goose set the stage. 1946 01:51:07,320 --> 01:51:10,760 Speaker 1: Everybody ship talks snow geese all the time. Yeah, so 1947 01:51:12,400 --> 01:51:18,000 Speaker 1: very very common conversation that takes place is, hey, would 1948 01:51:18,000 --> 01:51:20,479 Speaker 1: you do this weekend? We got into some snow geese. 1949 01:51:20,680 --> 01:51:24,240 Speaker 1: I got this great recipe, let me tell you, And 1950 01:51:24,280 --> 01:51:27,880 Speaker 1: they go on and on and on and on, and 1951 01:51:27,920 --> 01:51:29,880 Speaker 1: then they tell you to eat the rocks, throw the 1952 01:51:30,280 --> 01:51:34,160 Speaker 1: throw the meat away, and then I chuckles, use that joke. 1953 01:51:35,479 --> 01:51:39,320 Speaker 1: It's like and then I listened to the whole story 1954 01:51:39,360 --> 01:51:41,360 Speaker 1: every time like it's the first time I've heard it, 1955 01:51:41,400 --> 01:51:45,400 Speaker 1: and laugh and can yourry inside? I laugh because I'm like, 1956 01:51:45,520 --> 01:51:50,640 Speaker 1: I can't believe he's telling me. Well, people do that 1957 01:51:51,160 --> 01:51:54,200 Speaker 1: with me. I try to meet him with the stone coldest, 1958 01:51:54,360 --> 01:51:58,120 Speaker 1: most indifferent face they've ever seen. Really, I can't. I 1959 01:51:58,160 --> 01:52:02,400 Speaker 1: can't do that. I'm like, yeah, that's not quite right. 1960 01:52:02,760 --> 01:52:04,960 Speaker 1: The viewers can't see the face I just tried to make. 1961 01:52:05,040 --> 01:52:08,680 Speaker 1: But no, I don't you look confused? And that one 1962 01:52:09,800 --> 01:52:13,840 Speaker 1: I'm not good. I'm not good at that kind of stuff. Yeah. So, 1963 01:52:13,840 --> 01:52:18,680 Speaker 1: so that conversation happens a lot, and and I get 1964 01:52:18,880 --> 01:52:21,080 Speaker 1: so sick of it, and I get so it's almost 1965 01:52:21,160 --> 01:52:24,479 Speaker 1: like an offense to me in ways to to say 1966 01:52:24,560 --> 01:52:26,680 Speaker 1: how much I love eating snow goose, and they're like, 1967 01:52:26,760 --> 01:52:28,200 Speaker 1: let me tell you how bad it is. I'm like, 1968 01:52:28,240 --> 01:52:30,519 Speaker 1: are you calling me a bad cook? It could be. 1969 01:52:31,080 --> 01:52:32,880 Speaker 1: I mean, my husband's the only one who really eats 1970 01:52:32,880 --> 01:52:37,519 Speaker 1: my food, and he'll eat anything. But so, so to 1971 01:52:37,600 --> 01:52:40,639 Speaker 1: everybody out there who does not like snow goose or 1972 01:52:40,680 --> 01:52:43,320 Speaker 1: that you throw it away or whatever you do with it, 1973 01:52:44,040 --> 01:52:46,519 Speaker 1: let me let me change your mind a little bit. 1974 01:52:46,800 --> 01:52:50,280 Speaker 1: I call it the steakhouse goose. And this is something 1975 01:52:50,320 --> 01:52:53,040 Speaker 1: I do with my sou vied and I cook it 1976 01:52:53,080 --> 01:52:55,640 Speaker 1: for anybody who comes over for dinner. That's usually what 1977 01:52:55,680 --> 01:52:59,800 Speaker 1: I'm cooking is is a snow goose. So I'll take 1978 01:52:59,840 --> 01:53:02,479 Speaker 1: it out of the freezer, let it sit in the 1979 01:53:02,600 --> 01:53:04,800 Speaker 1: fridge for a couple of days or however long tim 1980 01:53:05,200 --> 01:53:09,120 Speaker 1: ready to cook, pad to dry, a little salt, little pepper. 1981 01:53:09,520 --> 01:53:13,000 Speaker 1: Sometimes I'll get crazy with garlic or thyme, and then 1982 01:53:13,040 --> 01:53:16,240 Speaker 1: a little bit of gee in there, which is clarified 1983 01:53:16,280 --> 01:53:20,400 Speaker 1: butter butter that the milk solids have been taken out. 1984 01:53:20,840 --> 01:53:22,760 Speaker 1: It gives it a higher smoke point, which you don't 1985 01:53:22,800 --> 01:53:26,240 Speaker 1: really need it for suvied I just I think gee 1986 01:53:26,320 --> 01:53:29,360 Speaker 1: has a better flavor because I think the difference between 1987 01:53:29,400 --> 01:53:32,759 Speaker 1: gee and clarified butter, I think they toast toasted differently. 1988 01:53:32,840 --> 01:53:36,479 Speaker 1: But anyway, that's besides the point. So and then I 1989 01:53:36,720 --> 01:53:40,519 Speaker 1: put it in my vacuum sealer su vied it and 1990 01:53:40,560 --> 01:53:43,920 Speaker 1: I usually do it about one thirty, which is on 1991 01:53:43,960 --> 01:53:47,599 Speaker 1: the rare side of medium ram so that way, when 1992 01:53:47,720 --> 01:53:51,479 Speaker 1: all of the breast meat is finished comes out of 1993 01:53:51,520 --> 01:53:56,320 Speaker 1: the bag, they're all cooked the same t Yeah, So 1994 01:53:56,479 --> 01:54:00,400 Speaker 1: my roll of thumb is for every half inch thickness meat, 1995 01:54:00,760 --> 01:54:03,679 Speaker 1: you should be souve eating at least for thirty minutes. 1996 01:54:03,920 --> 01:54:07,519 Speaker 1: And that's if it's already sort of like defrosted. Pull 1997 01:54:07,560 --> 01:54:10,360 Speaker 1: it out to room temperature if it's frozen, like add 1998 01:54:10,400 --> 01:54:14,160 Speaker 1: an hour or more to that. Um so every half inch. 1999 01:54:14,280 --> 01:54:17,200 Speaker 1: And then the funny thing about geese when you cook them, 2000 01:54:17,400 --> 01:54:20,720 Speaker 1: they like to sort of condensed and shrink up and 2001 01:54:20,760 --> 01:54:23,880 Speaker 1: they get thicker. So I always add at least another 2002 01:54:23,920 --> 01:54:26,000 Speaker 1: thirty minutes to that. So if that geese is only 2003 01:54:26,040 --> 01:54:28,240 Speaker 1: an inch thick, I'm still going to suviet it for 2004 01:54:28,920 --> 01:54:33,360 Speaker 1: about an hour and a half. Maybe as you cook 2005 01:54:33,400 --> 01:54:34,960 Speaker 1: it it's gonna become an inch and a half. It's 2006 01:54:35,000 --> 01:54:37,360 Speaker 1: about three quarter inch thick, half inch three quarter inch 2007 01:54:37,440 --> 01:54:41,880 Speaker 1: for a snow and so I take it out, pad 2008 01:54:41,920 --> 01:54:45,040 Speaker 1: it dry, either steared in a cast iron or on 2009 01:54:45,080 --> 01:54:47,960 Speaker 1: the grill, because everybody wants to stick cooked a little 2010 01:54:47,960 --> 01:54:50,480 Speaker 1: bit differently. So I always started out like the rare 2011 01:54:50,600 --> 01:54:53,120 Speaker 1: side of medium. Weare is sort of the baseline because 2012 01:54:53,120 --> 01:54:55,920 Speaker 1: that's what I like to eat on. Somebody else wants 2013 01:54:55,920 --> 01:54:57,320 Speaker 1: it longer than I just see it for a little 2014 01:54:57,360 --> 01:55:02,000 Speaker 1: bit longer, and that is hands down, everybody is obsessed 2015 01:55:02,040 --> 01:55:06,000 Speaker 1: with it. I love it. It's like my my steakhouse, 2016 01:55:06,000 --> 01:55:12,280 Speaker 1: goose good. That's it. Thanks pretty simple. It is really simple, 2017 01:55:14,200 --> 01:55:17,160 Speaker 1: skin on, skin off, just the breast meat, we're talking 2018 01:55:17,160 --> 01:55:19,720 Speaker 1: about here. Yeah, this is just the breast meat, no 2019 01:55:19,720 --> 01:55:22,560 Speaker 1: no skin. Have you ever rendered out all your goose fat? 2020 01:55:23,680 --> 01:55:27,560 Speaker 1: I've tried, We I saved. I actually think I still 2021 01:55:27,600 --> 01:55:29,680 Speaker 1: have some. I think I frozen. I don't know if 2022 01:55:29,680 --> 01:55:32,480 Speaker 1: that's it's probably a terrible idea. But sometimes if I 2023 01:55:32,520 --> 01:55:36,360 Speaker 1: get like only two geese and their thigh meats usually 2024 01:55:36,800 --> 01:55:38,880 Speaker 1: like in that pocket between the thigh and the bottom 2025 01:55:38,880 --> 01:55:40,640 Speaker 1: of the breast. But we'll always have like a lot 2026 01:55:40,680 --> 01:55:42,800 Speaker 1: of a lot of fat in there. And so if 2027 01:55:42,840 --> 01:55:45,240 Speaker 1: I'm just cooking dinner that night, I'll just throw it 2028 01:55:45,240 --> 01:55:47,640 Speaker 1: in the pan and let it sort of melt um 2029 01:55:48,160 --> 01:55:50,720 Speaker 1: to brown the food that I'm cooking, and then the 2030 01:55:50,720 --> 01:55:52,680 Speaker 1: fat melts out and you still left with some kind 2031 01:55:52,720 --> 01:55:56,240 Speaker 1: of collagenny is tissue. I'll throw that out in the 2032 01:55:56,280 --> 01:55:58,040 Speaker 1: brown the meat in there. Yeah, you can freeze an 2033 01:55:58,080 --> 01:56:00,960 Speaker 1: and render it. You can like when when you you know, 2034 01:56:00,960 --> 01:56:02,640 Speaker 1: when you got a goose, you reach into that gutt 2035 01:56:02,640 --> 01:56:06,000 Speaker 1: incisions those big fat globs like right in the body. Yea, yeah, 2036 01:56:06,320 --> 01:56:09,560 Speaker 1: you can freeze those. You can get a hunk of it. 2037 01:56:09,640 --> 01:56:16,960 Speaker 1: Y uh Yeah. Final thoughts, I'm gonna say how much 2038 01:56:16,960 --> 01:56:18,760 Speaker 1: we're talking about thought on me, and I was thinking 2039 01:56:18,760 --> 01:56:21,320 Speaker 1: about what I did a bunch of this summer because 2040 01:56:21,720 --> 01:56:24,680 Speaker 1: my house and kitchen were in disarray, and so once 2041 01:56:24,880 --> 01:56:27,120 Speaker 1: a remodel. Yeah, once we had the new deck up, 2042 01:56:27,200 --> 01:56:29,720 Speaker 1: which is like kind of a dark brown board in 2043 01:56:29,720 --> 01:56:32,120 Speaker 1: its south facing so it gets the sun. You thought 2044 01:56:32,120 --> 01:56:35,760 Speaker 1: you made out in the heat direct well in those 2045 01:56:35,800 --> 01:56:38,520 Speaker 1: pinch in those pinch moments, right, because you're like painting 2046 01:56:38,560 --> 01:56:40,920 Speaker 1: and then you're like, oh shit, it's six, you know, 2047 01:56:41,000 --> 01:56:43,520 Speaker 1: and the one kid's melting, melting, and you're like, I 2048 01:56:43,560 --> 01:56:46,560 Speaker 1: need some thought out meat fast. I don't have a sink, 2049 01:56:46,680 --> 01:56:50,320 Speaker 1: so you know, running underwaters out there's no there's nothing. 2050 01:56:50,480 --> 01:56:52,160 Speaker 1: So yeah, I was gonna say that that's one of 2051 01:56:52,200 --> 01:56:56,520 Speaker 1: the great things about like the vac sield like heavy duty. 2052 01:56:56,800 --> 01:56:59,920 Speaker 1: We use Western bags. They're heavy duty enough we're literally 2053 01:57:00,000 --> 01:57:02,960 Speaker 1: anna like run grab it out of the freezer and 2054 01:57:02,960 --> 01:57:05,040 Speaker 1: then like slide it out onto the deck and the 2055 01:57:05,080 --> 01:57:07,400 Speaker 1: sun and like thirty fits later, I run out there 2056 01:57:07,400 --> 01:57:09,400 Speaker 1: and I've got something to work with. Just hold the 2057 01:57:09,400 --> 01:57:19,760 Speaker 1: health department. Yeah, yeah, or Osha during our remodel, that's 2058 01:57:19,760 --> 01:57:27,520 Speaker 1: good as your conclude her nice work than finals concluders. Um, 2059 01:57:27,680 --> 01:57:32,360 Speaker 1: you know, I think on on my end. No, I 2060 01:57:32,360 --> 01:57:35,400 Speaker 1: I'm excited for I mean, we've archery seasons rapping this 2061 01:57:35,440 --> 01:57:38,720 Speaker 1: weekend here in Montana and um and that means rifle 2062 01:57:38,840 --> 01:57:42,280 Speaker 1: and then um bird seasons kind of upon us. Um. 2063 01:57:42,320 --> 01:57:44,920 Speaker 1: So yeah, I'm just excited to be out eating a 2064 01:57:44,960 --> 01:57:47,840 Speaker 1: little bit more. Um, you know, foraging seasons coming to 2065 01:57:47,880 --> 01:57:51,240 Speaker 1: a forging for non animal based things is coming to 2066 01:57:51,320 --> 01:57:53,800 Speaker 1: a pretty quick halt here. It's gonna be hidden under 2067 01:57:53,920 --> 01:57:56,360 Speaker 1: some snow man. Yeah, it's gonzo. Yeah, I'm gonna go 2068 01:57:56,400 --> 01:57:58,320 Speaker 1: out this weekend. And I was thinking about it was like, men, 2069 01:57:58,360 --> 01:58:00,000 Speaker 1: I think the only thing that will be out there 2070 01:58:00,000 --> 01:58:02,280 Speaker 1: worth picking if I see it as rose hips and 2071 01:58:02,280 --> 01:58:07,840 Speaker 1: that's about it. So yeah, um, we found like at 2072 01:58:07,880 --> 01:58:10,640 Speaker 1: the bottom of the scree slides and stuff, we found 2073 01:58:11,400 --> 01:58:15,360 Speaker 1: queen bleats melting out of you know that can survive 2074 01:58:16,200 --> 01:58:20,320 Speaker 1: this time of year. Yeah, snow frozen, right, you still 2075 01:58:20,320 --> 01:58:24,840 Speaker 1: find queen bleats? Yeah? That are fun. Wow, that's one 2076 01:58:24,880 --> 01:58:26,960 Speaker 1: of these that surprised. Like one of the latest things 2077 01:58:26,960 --> 01:58:30,600 Speaker 1: I've picked have been queen bleats. We've even picking frozen 2078 01:58:30,720 --> 01:58:33,200 Speaker 1: queen bleats. They're like they can though, I'll be fine, 2079 01:58:33,320 --> 01:58:37,160 Speaker 1: but they were great. Yeah, butter not. That's like the 2080 01:58:37,280 --> 01:58:42,320 Speaker 1: kind of the the last thing you find of the 2081 01:58:42,360 --> 01:58:45,160 Speaker 1: stuff that like dies, you know, And I do sorry, 2082 01:58:45,160 --> 01:58:47,320 Speaker 1: I do have a clothing real quick. Do you deal 2083 01:58:47,320 --> 01:58:50,920 Speaker 1: with rose hips? What do you like to do with them? Um? 2084 01:58:50,000 --> 01:58:52,680 Speaker 1: You know in the past, why we've worked with it 2085 01:58:52,720 --> 01:58:54,840 Speaker 1: once before. But um, I don't do a ton with 2086 01:58:54,920 --> 01:59:00,760 Speaker 1: them beyond like teas and whatnot. Um, but Chutney's jams there, 2087 01:59:00,800 --> 01:59:02,680 Speaker 1: they sweeten, there's a lot of there's a ton of 2088 01:59:02,720 --> 01:59:05,640 Speaker 1: vitamins seeing anti accidents in there. They're easy to pick 2089 01:59:05,680 --> 01:59:08,560 Speaker 1: and they're not hard to find everywhere. They live everywhere, 2090 01:59:08,640 --> 01:59:11,240 Speaker 1: so there's really no one who can't go find. I 2091 01:59:11,280 --> 01:59:13,400 Speaker 1: just don't like going home empty handed, so I kind 2092 01:59:13,400 --> 01:59:17,640 Speaker 1: of feel like I gotta come home with something. Oh sorry, 2093 01:59:17,640 --> 01:59:20,880 Speaker 1: we gotta bring up the spiny rose hip that we 2094 01:59:20,960 --> 01:59:27,040 Speaker 1: ran into in Washington. Spine less, spine less, all rose 2095 01:59:27,200 --> 01:59:31,600 Speaker 1: all rose hips, the wild rose, the fruit itself. Yeah. 2096 01:59:31,760 --> 01:59:35,200 Speaker 1: You ever see a rose hip where the hip, like 2097 01:59:35,240 --> 01:59:39,400 Speaker 1: the rose hip, the fruit is spiny? No, did you 2098 01:59:39,440 --> 01:59:43,880 Speaker 1: guys come across that on your archery hunt hunting Southeast Washington. Yeah, 2099 01:59:44,200 --> 01:59:46,080 Speaker 1: we puzzled over it. Yeah, I mean, I know there's 2100 01:59:46,080 --> 01:59:47,920 Speaker 1: a lot of different varieties of rose hips out there 2101 01:59:48,280 --> 01:59:54,080 Speaker 1: spiny yeah, huh. Um, So freezing, we're talking about that 2102 01:59:54,120 --> 01:59:55,840 Speaker 1: a bunch of I have a thought on freezing that 2103 01:59:55,880 --> 01:59:59,120 Speaker 1: I can close with is that I do believe that um, 2104 01:59:59,120 --> 02:00:01,720 Speaker 1: freezing is one of the greatest inventions of the modern 2105 02:00:01,800 --> 02:00:04,920 Speaker 1: world when it comes to eating and sustainability for the 2106 02:00:05,000 --> 02:00:07,879 Speaker 1: human race. Is just being able to freeze things is amazing. 2107 02:00:08,400 --> 02:00:11,080 Speaker 1: And um, but I freeze. I try to be real 2108 02:00:11,080 --> 02:00:13,880 Speaker 1: conscious when I'm breaking down an animal. And I know 2109 02:00:13,920 --> 02:00:15,920 Speaker 1: a lot of folks it's it's good, It's it's pretty 2110 02:00:15,960 --> 02:00:18,800 Speaker 1: easy and and and um. It can be a super 2111 02:00:18,800 --> 02:00:21,680 Speaker 1: boon to timing when you need a quick meal is 2112 02:00:21,720 --> 02:00:24,360 Speaker 1: to have your steaks already cut into two per bag. 2113 02:00:24,400 --> 02:00:27,680 Speaker 1: It's you and the missag thought out. UM. I tend 2114 02:00:27,760 --> 02:00:32,440 Speaker 1: to almost always freeze the whole muscles when I can. UM. 2115 02:00:32,480 --> 02:00:34,320 Speaker 1: It's kind of like that protective skin on the tongue. 2116 02:00:34,320 --> 02:00:37,560 Speaker 1: We're talking about. Things happen. Your bags get punctured when 2117 02:00:37,600 --> 02:00:39,560 Speaker 1: the freezer. You know it's in the back and you 2118 02:00:39,960 --> 02:00:42,120 Speaker 1: uncover it in March and there's a little frost burn 2119 02:00:42,160 --> 02:00:45,080 Speaker 1: on it somewhere. And I feel like even to the 2120 02:00:45,080 --> 02:00:48,200 Speaker 1: point where I will freeze hole muscles with silver skin 2121 02:00:48,400 --> 02:00:51,480 Speaker 1: on the whole nine yards because I know that when 2122 02:00:51,640 --> 02:00:54,720 Speaker 1: when it thaws back out, if something's happened to it, 2123 02:00:54,960 --> 02:00:57,280 Speaker 1: I don't want to lose the good stuff inside. So 2124 02:00:57,440 --> 02:01:00,480 Speaker 1: I'll I'll trend it off the damn cook it in 2125 02:01:00,560 --> 02:01:02,880 Speaker 1: March or April or May or whenever it is. So 2126 02:01:03,120 --> 02:01:04,800 Speaker 1: that's just one thing I like to do. Is I 2127 02:01:04,880 --> 02:01:06,600 Speaker 1: like to freeze hold muscles when I can. Yeah, I 2128 02:01:06,640 --> 02:01:09,760 Speaker 1: do like freezing the loin. Yeah, there's always you kind 2129 02:01:09,760 --> 02:01:11,760 Speaker 1: of want to leave that silver skin on there. But 2130 02:01:11,760 --> 02:01:12,920 Speaker 1: then the thing that's in the back of my head 2131 02:01:13,000 --> 02:01:15,200 Speaker 1: is like, man, when I give it to somebody, then 2132 02:01:15,240 --> 02:01:17,880 Speaker 1: I gotta explain it to him and ship and then 2133 02:01:17,880 --> 02:01:20,120 Speaker 1: what if they don't remember to do it, They're gonna 2134 02:01:20,120 --> 02:01:22,200 Speaker 1: have a negative experience. I'm always weighing in my head. 2135 02:01:22,440 --> 02:01:25,200 Speaker 1: I'll sometimes put us if I'll sometimes make a piece 2136 02:01:25,280 --> 02:01:28,040 Speaker 1: really perfect where anyone in the world with thought out 2137 02:01:28,160 --> 02:01:31,520 Speaker 1: and be like, this is ready to cook. This looks beautiful, 2138 02:01:32,320 --> 02:01:35,360 Speaker 1: and I'll put a star on the package or two 2139 02:01:35,400 --> 02:01:39,200 Speaker 1: stars extreme cases, and then I kind of look and 2140 02:01:39,240 --> 02:01:41,240 Speaker 1: be like, oh, that's one that I could give to 2141 02:01:41,320 --> 02:01:46,160 Speaker 1: someone and there's gonna be no Yeah, puzzlement. They're gonna 2142 02:01:46,160 --> 02:01:48,040 Speaker 1: be They're gonna get it, and they're gonna get it right. 2143 02:01:48,160 --> 02:01:52,560 Speaker 1: I want a double started gift from that guy. Sounds nice. 2144 02:01:53,160 --> 02:01:57,240 Speaker 1: Chris Um not much of a concluder, but I would 2145 02:01:57,320 --> 02:02:00,640 Speaker 1: like if we could like engineer some sort of cook 2146 02:02:00,680 --> 02:02:07,000 Speaker 1: off between Eduardo and Danielle. Mostly because not even like 2147 02:02:07,080 --> 02:02:08,920 Speaker 1: the competition side of it, but I just want an 2148 02:02:08,960 --> 02:02:13,560 Speaker 1: excuse to eat really well, that's all it is. I 2149 02:02:13,600 --> 02:02:16,080 Speaker 1: just want to be like a judge just the contests. 2150 02:02:16,120 --> 02:02:20,800 Speaker 1: Who can give me the most food? Yeah, where you 2151 02:02:20,800 --> 02:02:23,360 Speaker 1: film it or whatever you know, but well I think, Well, 2152 02:02:23,360 --> 02:02:25,880 Speaker 1: one of my thoughts is if if I've never hunted 2153 02:02:25,880 --> 02:02:27,880 Speaker 1: snow geese, but I'd love to go on a snow 2154 02:02:27,920 --> 02:02:29,800 Speaker 1: goose hunt. And what I would like to do is, 2155 02:02:29,840 --> 02:02:31,960 Speaker 1: I'll take those legs if you're going to take the breasts, 2156 02:02:31,960 --> 02:02:34,640 Speaker 1: and you got your steak steakhouse recipe, and I'd love 2157 02:02:34,680 --> 02:02:38,600 Speaker 1: to cone fee those legs. The legs are so good 2158 02:02:38,640 --> 02:02:41,960 Speaker 1: because they have a lot of fat on him. We 2159 02:02:42,000 --> 02:02:44,440 Speaker 1: should all plan, we should all plan, we should all 2160 02:02:44,480 --> 02:02:46,560 Speaker 1: just go out for snow geese in spring. I was 2161 02:02:46,600 --> 02:02:49,520 Speaker 1: saying to Ben O'Brien yesterday. I was saying there needs 2162 02:02:49,560 --> 02:02:52,839 Speaker 1: to be a meat eater rendezvous, like a full blown 2163 02:02:52,960 --> 02:02:56,520 Speaker 1: pow wow where everybody descends to just do a full 2164 02:02:56,520 --> 02:02:59,320 Speaker 1: blown Where would you want hunting session? Eating for the 2165 02:02:59,360 --> 02:03:03,000 Speaker 1: spring hunt? You know, nowhere over in your neck old 2166 02:03:03,040 --> 02:03:06,120 Speaker 1: neck of the woods. Yeah, by the Missouri Are they 2167 02:03:06,160 --> 02:03:08,760 Speaker 1: there late? And as eat season? They have that. They 2168 02:03:08,760 --> 02:03:10,920 Speaker 1: have that spring season where you don't even need a plug. 2169 02:03:11,240 --> 02:03:14,120 Speaker 1: He's electronic. They take they take the gloves off man 2170 02:03:14,680 --> 02:03:18,800 Speaker 1: electronic calls no plug. Yeah, it's crazy. My husband built 2171 02:03:19,680 --> 02:03:25,520 Speaker 1: his own homemade electronic color. It didn't work. He didn't 2172 02:03:25,520 --> 02:03:27,680 Speaker 1: just want to buy a Fox Pro or whatever. You know. 2173 02:03:27,760 --> 02:03:29,800 Speaker 1: He does that a lot. He wants to do everything 2174 02:03:29,880 --> 02:03:32,320 Speaker 1: himself plus his heart. So it's like you end up 2175 02:03:32,440 --> 02:03:33,960 Speaker 1: like you could just spend the money and get it, 2176 02:03:34,000 --> 02:03:36,880 Speaker 1: but he loves doing things himself. But yeah, and he 2177 02:03:37,040 --> 02:03:39,960 Speaker 1: because he wanted it like white and all, like the 2178 02:03:40,000 --> 02:03:44,200 Speaker 1: whole like nine yards and like multiple speakers out throughout 2179 02:03:44,240 --> 02:03:49,120 Speaker 1: the thing. It system. Yeah, because whenever it's around sound 2180 02:03:49,120 --> 02:03:51,080 Speaker 1: goose call. Yeah, becaus like in the middle of the 2181 02:03:51,120 --> 02:03:52,920 Speaker 1: day when you're not doing anything, it's nice to have 2182 02:03:52,960 --> 02:03:58,879 Speaker 1: some music out there. Seth concluders. Um, I got a question. 2183 02:03:59,600 --> 02:04:04,240 Speaker 1: I conclude or um back to oregan meat, I've heard 2184 02:04:04,320 --> 02:04:10,720 Speaker 1: oregon or oregon um. I've heard multiple times people say 2185 02:04:11,160 --> 02:04:17,800 Speaker 1: that like freezing oregan meat is no good. Yeah, freezing 2186 02:04:17,800 --> 02:04:21,840 Speaker 1: livers is rough on livers. Freezing it doesn't matter. Yeah, 2187 02:04:21,840 --> 02:04:23,320 Speaker 1: that's that was my question. I want to take the 2188 02:04:23,320 --> 02:04:26,360 Speaker 1: freeze a kidney. Freezing livers just changes the liver, like 2189 02:04:26,440 --> 02:04:28,920 Speaker 1: the same thing that when in the freezer doesn't come out. 2190 02:04:29,600 --> 02:04:34,040 Speaker 1: Got you. I think it's like it's it's like it's 2191 02:04:34,120 --> 02:04:36,040 Speaker 1: kind of like what happens to a fish for a way. Yeah, 2192 02:04:36,080 --> 02:04:37,720 Speaker 1: you cook it that you want up, but it's kind 2193 02:04:37,720 --> 02:04:40,760 Speaker 1: of like to get like waded. No, no, the opposite 2194 02:04:40,800 --> 02:04:44,640 Speaker 1: of bushy. It's like you take it out and it's like, 2195 02:04:45,240 --> 02:04:47,520 Speaker 1: let's off a ship load of that's off a lot 2196 02:04:47,560 --> 02:04:50,040 Speaker 1: of water. You take the slice, you throw it the pan. 2197 02:04:50,200 --> 02:04:55,440 Speaker 1: It kind of deflates, it gets a little right. It's 2198 02:04:55,480 --> 02:04:58,320 Speaker 1: just it's almost like it's not so much you'd say 2199 02:04:58,360 --> 02:05:00,440 Speaker 1: like it's an absolute no no, because it is not 2200 02:05:00,520 --> 02:05:03,680 Speaker 1: an absolute no no, but it's definitely not. It's so 2201 02:05:03,920 --> 02:05:06,240 Speaker 1: you just eat it when you get it that big. 2202 02:05:06,560 --> 02:05:10,960 Speaker 1: My guess is is, uh, is liver um fall into 2203 02:05:10,960 --> 02:05:15,240 Speaker 1: the category of muscle heart does he So I might 2204 02:05:15,320 --> 02:05:18,600 Speaker 1: take my guests would be that it's just the the um. 2205 02:05:18,640 --> 02:05:23,440 Speaker 1: It's a more naturally tender that the that the makeup 2206 02:05:23,600 --> 02:05:27,000 Speaker 1: of that structure is delicate, right, And so when you're 2207 02:05:27,000 --> 02:05:30,800 Speaker 1: freezing it, you are rupturing through expansion the cellular walls 2208 02:05:30,960 --> 02:05:34,960 Speaker 1: of protein and that organ And so when you thought 2209 02:05:35,360 --> 02:05:39,440 Speaker 1: it's it's losing it's natural structure and web, it's a 2210 02:05:39,480 --> 02:05:45,880 Speaker 1: real letdown. Especially dishes. If you're making dishes like like 2211 02:05:45,880 --> 02:05:49,520 Speaker 1: like like liver pats a and and dips and things 2212 02:05:49,560 --> 02:05:52,000 Speaker 1: like that just isn't the same. So if you're messing 2213 02:05:52,000 --> 02:05:53,280 Speaker 1: with the liver, you want to mess with it like 2214 02:05:55,520 --> 02:05:59,720 Speaker 1: you kill a younger dear. Take the liver home, slicing 2215 02:05:59,800 --> 02:06:03,880 Speaker 1: core here in slices. Solk it. People. My mom used 2216 02:06:03,920 --> 02:06:06,240 Speaker 1: to take solk it and lemon like water with a 2217 02:06:06,360 --> 02:06:09,040 Speaker 1: lemon squeezed into it, or even like those juice bottles, 2218 02:06:09,040 --> 02:06:12,040 Speaker 1: little bottles lemon juice. Put lemon juice and water because 2219 02:06:12,040 --> 02:06:14,280 Speaker 1: it's a little bit of sidic and a little bit 2220 02:06:14,320 --> 02:06:18,360 Speaker 1: of it somehow seems to dissolve and pull out more blood. 2221 02:06:18,760 --> 02:06:21,000 Speaker 1: People use. People take liver home and soak it in 2222 02:06:21,040 --> 02:06:23,520 Speaker 1: salted water. People take it home and solk it and water. 2223 02:06:24,360 --> 02:06:26,640 Speaker 1: But it does. You'll pull out and the water becomes 2224 02:06:26,680 --> 02:06:30,520 Speaker 1: like a rose color like it's definitely dissolving and pulling 2225 02:06:30,520 --> 02:06:34,080 Speaker 1: out some of the blood and then cook it. Don't 2226 02:06:34,320 --> 02:06:37,360 Speaker 1: it's just the first thing you should eat. Freeze all 2227 02:06:37,360 --> 02:06:40,920 Speaker 1: the other stuff. That's my concluder. Daniel, you kind of 2228 02:06:40,960 --> 02:06:43,440 Speaker 1: got your concluder. Do you want another concluder? No? I 2229 02:06:43,440 --> 02:06:48,640 Speaker 1: think I'm good. All right, good job everyone. Um, next 2230 02:06:48,680 --> 02:06:51,720 Speaker 1: time we all get together, we need to spend a 2231 02:06:51,800 --> 02:06:54,920 Speaker 1: little bit of time talking about game Hearts. Until then, 2232 02:06:55,920 --> 02:07:18,120 Speaker 1: thank you,