WEBVTT - Ep. 140: Getting The Most Of It 0:00:08.960 --> 0:00:12.760 This is me eat your podcast coming at you shirtless, 0:00:12.800 --> 0:00:17.640 severely bug bitten and in my case, underwear listening podcast. 0:00:18.239 --> 0:00:29.280 You can't predict anything. Uh this this is embarrassing. Uh. 0:00:29.960 --> 0:00:34.720 The dude wrote in, like this is kind of like 0:00:34.760 --> 0:00:37.560 stunningly embarrassing. But a guy wrote in, and uh, he's 0:00:37.680 --> 0:00:40.160 driving all around the place. He says he drew from. 0:00:40.200 --> 0:00:43.320 He drove from northwest Wisconsin, through the Prairie provinces of 0:00:43.440 --> 0:00:47.040 Canada into the Yukon, all the way to the Alaska coast, 0:00:47.520 --> 0:00:50.720 ten thousand miles of highway, listen to a bunch of 0:00:50.800 --> 0:00:55.840 podcast episodes, and decided he need to scold me about 0:00:57.200 --> 0:01:03.040 attributing a quote to Aldo Leopold that Elder Leopold did 0:01:03.080 --> 0:01:05.680 not say. The quote is ethical behavior is doing the 0:01:05.800 --> 0:01:07.600 right thing when no one else is watching, even when 0:01:07.600 --> 0:01:09.520 doing the wrong thing is legal, which I've quoted a 0:01:09.560 --> 0:01:14.120 thousand times. He says, Leopold never said such a thing ever. 0:01:14.480 --> 0:01:16.200 Now he like goes down to be real mean to me. 0:01:16.240 --> 0:01:19.119 This guy's name is Keith. But then you could tell 0:01:19.120 --> 0:01:21.280 that he had the same problem because I have searched 0:01:21.280 --> 0:01:25.399 through the Leopold archives and Madison, Wisconsin. While writing on 0:01:25.400 --> 0:01:28.080 a related topic, and I found no such quote anywhere 0:01:28.080 --> 0:01:31.840 in his writings or speeches. He scoured all of his works, 0:01:32.040 --> 0:01:35.720 doesn't find those words. Last year, after seeing an anti 0:01:35.800 --> 0:01:38.720 hunting group and a pro hunting group both use that 0:01:38.800 --> 0:01:44.160 quote in the same week, attributing it to Leopold, I 0:01:44.240 --> 0:01:46.200 decided to answer the question once and for all. I 0:01:46.280 --> 0:01:51.400 contacted an Old associate, Curt Mind, the world's greatest Leopold authority, 0:01:51.600 --> 0:01:56.000 a trustee of the Leopold Foundation, a professor of ecology 0:01:56.040 --> 0:02:01.120 at University of Wisconsin, the author of the definitive Theopold Biography. 0:02:04.040 --> 0:02:07.080 He doesn't know where that quote came from either. He 0:02:07.160 --> 0:02:13.600 has read every quotable word Leopold ever wrote or said. Gosh, 0:02:13.639 --> 0:02:17.320 I feel like in Bugle magazine's column, Dude, what's that 0:02:17.400 --> 0:02:22.000 column called ethics or situation ethics? I believe is the column? 0:02:22.040 --> 0:02:24.320 Come on, someone helped me out. Nobody else reas No, No No, 0:02:24.520 --> 0:02:26.359 I don't know. I don't want to say that that 0:02:26.480 --> 0:02:30.560 quote attributed to Aldo Leopold is like in the header 0:02:30.639 --> 0:02:32.360 of that column. I've been reading that son of a 0:02:32.360 --> 0:02:35.200 bitching quote for my not my whole life, but a 0:02:35.200 --> 0:02:38.160 lot of it. I got turned on to Eldo Leopold. 0:02:38.200 --> 0:02:39.760 I could tell you the year I got turned onto 0:02:39.760 --> 0:02:45.240 Eldo Leopold would have been the reason I'm thinking of 0:02:45.240 --> 0:02:46.919 that year because that was the first year we tried 0:02:46.960 --> 0:02:48.680 to cook a de Year's tongue, which we'll be talking 0:02:48.720 --> 0:02:55.760 about shortly. Um. Another thing, research just came out. They've 0:02:55.760 --> 0:02:59.840 been doing this extensive study of links and fishers. Hold on, 0:03:00.080 --> 0:03:04.360 we done with the quote, what did you do? Feel like? 0:03:05.520 --> 0:03:07.960 I feel no, but I feel like I feel like 0:03:08.000 --> 0:03:11.560 he's probably right as rude as he is. Here's how 0:03:11.560 --> 0:03:15.240 he ends his email. Eldo was a great man and 0:03:15.280 --> 0:03:17.360 a deep, deep thinker. But he never said what you 0:03:17.440 --> 0:03:23.239 keep saying. He said, stop it. That's how he ends, 0:03:23.280 --> 0:03:27.919 just straight talk. Stop it sounds like my daughter. Oh, 0:03:28.000 --> 0:03:32.640 I think we're gonna get that one. Well, I didn't 0:03:32.639 --> 0:03:36.160 say his last name, the run round name Keith from 0:03:36.160 --> 0:03:38.680 other people. He dudes are driving around ten thousand mile 0:03:38.720 --> 0:03:43.160 loops named Keith. I believe that this will be his 0:03:43.240 --> 0:03:45.720 favorite podcast of all time. Oh yeah, Oh, he'll eat 0:03:45.800 --> 0:03:48.800 it up. He'll eat it up because he's like, yeah, 0:03:49.880 --> 0:03:53.720 you're wrong, this one's for you. Yeah. He's got a 0:03:53.760 --> 0:03:56.600 lot of um. He's he's one of those dudes that 0:03:56.800 --> 0:04:00.200 uh is like and you get to the bo of 0:04:00.200 --> 0:04:02.960 his email and he has a lot of logos of 0:04:03.000 --> 0:04:06.280 his affiliations, like you know you're going like hunting, fishing, 0:04:06.440 --> 0:04:10.240 chat rooms for ums. Everybody ends with like a quote 0:04:12.080 --> 0:04:15.080 CP can shooting twice is stupid stuff like that. Like 0:04:15.120 --> 0:04:17.400 guys who like have a quote that like really sums 0:04:17.520 --> 0:04:21.960 up their personality. He runs with um, he runs with 0:04:22.040 --> 0:04:26.040 like his affiliations. I like the guy because he's the 0:04:26.120 --> 0:04:28.440 kind of guy that rather than sitting there being annoyed 0:04:29.120 --> 0:04:32.719 mm hm, he's like you know what he'd probably like 0:04:32.760 --> 0:04:36.719 to know. I'm gonna send him no Nope. But in 0:04:36.839 --> 0:04:40.800 his email stop it the bottom tagline. He doesn't have 0:04:40.839 --> 0:04:45.560 any Leopold quotes. No, I'd even put that quote in 0:04:45.600 --> 0:04:47.120 the bottom I think. And I was gonna say that 0:04:47.160 --> 0:04:51.800 I said it nothing not one seven or now that 0:04:51.839 --> 0:04:53.720 no one knows where it came from. Yeah, maybe maybe 0:04:53.760 --> 0:04:55.839 he's just giving you permission to just own that one. 0:04:57.000 --> 0:04:58.880 So I'm gonna start I'm gonna start making the dice 0:04:58.920 --> 0:05:01.480 said it. And after you're quote, he says Steve right now, 0:05:01.640 --> 0:05:04.839 and then it says thank you, Keith. Here's another quote 0:05:04.839 --> 0:05:08.200 that probably isn't true, But I heard that Sammy Hagar. 0:05:08.279 --> 0:05:10.760 Have we talked about this for you? Honest, I don't 0:05:10.800 --> 0:05:13.520 think so. I heard that Sammy Hagar, and I even 0:05:13.520 --> 0:05:15.160 looked up to see if he said this. It kind 0:05:15.160 --> 0:05:17.880 of doesn't make sense, but I heard that Sammy Hagar 0:05:18.040 --> 0:05:21.839 said that his lyrics come from thinking he knew what 0:05:21.960 --> 0:05:24.640 someone was saying in a song, and then learn what 0:05:24.640 --> 0:05:28.120 they're actually saying, and then just took what he thought 0:05:28.160 --> 0:05:31.719 they were saying and made it a song. So kind 0:05:31.760 --> 0:05:35.359 of plagiarism, like how in in a God to you know, 0:05:35.440 --> 0:05:37.520 in the Garden of Eden, it sounds like he's saying 0:05:37.560 --> 0:05:40.320 in a God of DaVita, So it'd be like if 0:05:40.320 --> 0:05:41.920 you wrote a song like, well, now that I know 0:05:42.040 --> 0:05:44.320 he's saying in the Garden of Eden, I'm going to 0:05:44.440 --> 0:05:47.680 write a song where someone says in a Godadvita. But 0:05:47.760 --> 0:05:50.000 I don't know what he could have heard that would 0:05:50.040 --> 0:05:52.160 make that where he thought they were saying I can't 0:05:52.240 --> 0:05:57.680 drive fifty five? Oh yeah, the original Like what was 0:05:57.720 --> 0:05:59.800 the song? No, he is saying, do you know what 0:05:59.839 --> 0:06:03.520 thise know what I'm saying said? So you can't take 0:06:03.560 --> 0:06:05.560 that and go like, well, that's how he must have 0:06:05.640 --> 0:06:08.680 come up with I can't drop a great example song. 0:06:09.040 --> 0:06:12.080 I can't remember who the original artist is, but stuck 0:06:12.080 --> 0:06:15.840 in a low die again? Yeah oh yeah, Creten, Yeah, 0:06:16.200 --> 0:06:19.400 thank you. For many years decades, I thought that they 0:06:19.400 --> 0:06:24.520 were saying, only the Good Die young. There's a similar 0:06:24.560 --> 0:06:27.600 song similar to lyrics and sounds. So that's how they 0:06:27.640 --> 0:06:29.360 came up with that song, only the Good Die Young. 0:06:29.360 --> 0:06:32.640 That's how Billy Joel came up with that. Maybe I 0:06:32.680 --> 0:06:36.159 thought Towns Vand's aunt penned. He might have, He might 0:06:36.200 --> 0:06:40.400 have not created he wrote. He wrote every song. Unbeknownst 0:06:40.360 --> 0:06:43.799 to a lot of people. He wrote all the songs. Yeah, 0:06:43.960 --> 0:06:47.400 tragic him and J J. Kale can move on to 0:06:47.480 --> 0:06:51.160 this fisher research out of Maine. There's everbody knows that 0:06:51.240 --> 0:06:54.440 a fisher is. So it's a remember the Weasel family 0:06:55.279 --> 0:06:59.279 Mustarland like a souped up Pine Martin, which is like 0:06:59.279 --> 0:07:03.719 a souped up easil. Uh. They're doing some links research 0:07:05.680 --> 0:07:08.960 in Maine and they're finding that and this is bizarre. 0:07:09.040 --> 0:07:19.440 They're finding that fissures successfully prey on links. Wow wow, 0:07:20.040 --> 0:07:25.080 because they're putting they have links with they have collared links. 0:07:26.240 --> 0:07:28.520 And what people do when they're doing mortality studies. Is 0:07:28.560 --> 0:07:31.760 you you put a collar on a thing that like 0:07:31.840 --> 0:07:35.080 logs a GPS waypoint every whatever. I don't know, I 0:07:35.080 --> 0:07:37.000 don't know what's typical in a mortality study, but it 0:07:37.040 --> 0:07:40.200 logs a GPS waypoint every x hours and then all 0:07:40.240 --> 0:07:43.280 of a sudden you see that thing doesn't move for 0:07:43.320 --> 0:07:45.880 an unusual period of time, and then you go there 0:07:45.960 --> 0:07:49.040 quickly and ask try to ascertain what's going on. They're 0:07:49.040 --> 0:07:50.920 doing the links work in the winter sort of snow 0:07:50.920 --> 0:07:52.880 on the grounds. You can get a pretty vivid picture 0:07:52.920 --> 0:07:57.120 of what happened, and fishers seem to get on their 0:07:57.120 --> 0:08:01.320 trail and track them. And they even mentioned in this 0:08:01.440 --> 0:08:05.360 thing that it seems that during snow flurries, during snow storms, 0:08:05.600 --> 0:08:08.880 they will make their move and jump on the links 0:08:09.200 --> 0:08:11.320 and kill it by biting the back of its neck. 0:08:12.160 --> 0:08:15.400 Now there should also be known about fishers, is there's 0:08:15.400 --> 0:08:17.640 some bad mo fols because they're one of the few 0:08:17.680 --> 0:08:22.360 things that really regularly kills porcupines. They get them rolled 0:08:22.400 --> 0:08:29.000 over and attack the soft quillst belly patch. Pine Martin's 0:08:29.040 --> 0:08:31.840 too too right. I don't know about Pine Martins. I 0:08:31.920 --> 0:08:38.880 heard that, um their cousins. Yeah, Uh. Guy rode in 0:08:38.880 --> 0:08:42.160 about Mark Kennyon was on this show, and he's talking 0:08:42.160 --> 0:08:45.400 about eating apples. How you can eat apples to mask 0:08:45.600 --> 0:08:52.760 your the scent that you breathe out. Uh if that 0:08:52.800 --> 0:08:54.800 works now, I remember hearing the same thing about carrots, Like, 0:08:54.840 --> 0:08:56.920 eat a bunch of apples, then you smell like something. 0:08:57.000 --> 0:08:58.560 Do you would want to eat this guy, I was 0:08:58.600 --> 0:09:01.840 saying one of the upsides, he acknowledged the many downsides. 0:09:02.440 --> 0:09:06.720 One of the upsides of being a chaw dog is 0:09:06.720 --> 0:09:09.120 that he when he's up in his tree spitting out 0:09:09.160 --> 0:09:11.120 che spit, he's he's that deer come up and lick 0:09:11.240 --> 0:09:17.199 up that dip. WHOA, you don't buy that, No, it's 0:09:17.200 --> 0:09:20.360 gonna get people chewing. Yeah. A guy rode in that 0:09:20.440 --> 0:09:22.679 we talked about you too much, and it's gonna make 0:09:22.800 --> 0:09:24.400 and we've got a coup. People right in and say 0:09:24.480 --> 0:09:27.240 that us talking about you made him made them start 0:09:27.280 --> 0:09:31.520 dipping again. Relapse. He pulled a new gas station and 0:09:31.520 --> 0:09:34.720 bought it him well, and another guy said that we're 0:09:34.720 --> 0:09:36.360 talking about dip and I feel like when I'm talking 0:09:36.360 --> 0:09:38.600 about I'm talking about people getting cancer and riddled with 0:09:38.720 --> 0:09:41.480 holes in their face. But he said, we're gonna make 0:09:41.559 --> 0:09:44.080 kids start dipping if we don't stop talking about dip. 0:09:44.440 --> 0:09:48.199 So I I hesitated to talk about the deer attracting qualities. 0:09:48.920 --> 0:09:51.360 But the one thing that we're missing there is that 0:09:51.440 --> 0:09:55.319 you don't have to catalyze dipped have a smell by 0:09:55.360 --> 0:09:58.079 putting in your mouth. You just bringing extra yetie down 0:09:58.120 --> 0:09:59.760 to the cannon. There is some hot water and then 0:10:00.040 --> 0:10:02.160 but around your tree stand like. It doesn't have to 0:10:02.160 --> 0:10:03.960 touch your body. That's a good point. Can you just 0:10:04.080 --> 0:10:07.599 buy a log, Yeah, have a just dribble it the 0:10:07.600 --> 0:10:13.559 whole way out cancer free, or just just have Garrett 0:10:13.640 --> 0:10:15.520 just put the lid on a bunch of his Garrett 0:10:15.720 --> 0:10:19.840 Gatorade bottles. Yeah, yeah, you're going to you're doing a 0:10:19.840 --> 0:10:22.680 sporting good star next to the doing the doing rut 0:10:22.720 --> 0:10:25.040 yurin is just a bottle of dog should be Dug 0:10:25.120 --> 0:10:28.520 Duran's piss and Dirt's cheese dirt spit. Or you make 0:10:28.559 --> 0:10:32.160 a concoction of Buckman juice, Buckman juice and dirt myths 0:10:32.160 --> 0:10:35.360 spit with some apple. That'd be a great product. Man. 0:10:35.440 --> 0:10:39.959 It was, Yeah, Doug Duran's urine mixed with Dirt's cheese 0:10:39.960 --> 0:10:41.679 spit and it's like a deer to be like the 0:10:42.120 --> 0:10:47.800 world's greatest deer tracks. You can just call it rut. Okay, 0:10:47.800 --> 0:10:51.160 one more quick thing I did my crraction. I talked 0:10:51.160 --> 0:10:54.920 about deer looking up dip talked about fishers. I'm gonna 0:10:54.960 --> 0:10:59.719 touch on New Zealand. It's a kind of baffling situation 0:11:00.080 --> 0:11:02.120 and no one here is gonna have an expert opinion 0:11:02.120 --> 0:11:05.600 on that and everything. Guy was talking about Seth Right, 0:11:05.679 --> 0:11:08.280 you were just sharing with us recently about shot gobbling 0:11:08.280 --> 0:11:11.480 turkeys by throwing rocks and stop signs. Okay, guy hunting 0:11:11.559 --> 0:11:13.000 up state in New York, and he says the most 0:11:13.040 --> 0:11:17.720 beautiful shot gobbling that occurs is that he hunts by 0:11:17.760 --> 0:11:20.640 a lake that has a lot of loons, and in 0:11:20.679 --> 0:11:25.200 the spring, the loon, a loon will light up the 0:11:25.240 --> 0:11:28.720 little shot gobbled turkeys. That's what I have not heard before. 0:11:29.480 --> 0:11:31.560 Added to the list. Who can do a loon call? 0:11:32.640 --> 0:11:38.400 That's tough. That's pretty good, not bad? Uh. Okay in 0:11:38.400 --> 0:11:40.360 New Zealand. Now this is this is just telling. I'm 0:11:40.400 --> 0:11:43.920 just telling you this. I can't put any There's nothing 0:11:43.960 --> 0:11:46.920 I can do here for you. I'm providing nothing but 0:11:47.559 --> 0:11:49.960 telling about this is outside of my area of expertise. 0:11:50.240 --> 0:11:57.680 I'm deeply American, but um, just as like game management 0:11:57.679 --> 0:12:00.600 in Africa baffles me, game management in New Zealand baffles me. 0:12:00.679 --> 0:12:06.959 But there's a debate going on where like in New Zealand, um, 0:12:07.080 --> 0:12:12.199 the the sort of radical left of the environmental movement 0:12:12.720 --> 0:12:18.960 is very anti game animals because there's no game animals 0:12:19.040 --> 0:12:22.040 native to New Zealand. They had those big five pound birds, 0:12:22.080 --> 0:12:24.640 but they killed them all prior prior. I think there 0:12:24.720 --> 0:12:27.120 was always yeah, but I think they were extinct prior 0:12:27.200 --> 0:12:32.840 to European contact, like the indigenous people. I think once 0:12:32.880 --> 0:12:36.439 it was settled by you know what became the indigenous population, 0:12:36.480 --> 0:12:40.720 those birds were wiped out. But when when Europeans started showing, 0:12:40.760 --> 0:12:44.520 they started trucking over all the game animals that were 0:12:44.600 --> 0:12:47.480 familiar with from Europe and also Asia and even some 0:12:47.600 --> 0:12:49.640 from North America because they put some elk here in there. 0:12:50.240 --> 0:12:54.080 But they brought tar over Himalayan tar and caught him 0:12:54.120 --> 0:12:59.680 loose in New Zealand. And they occupy the alpine areas 0:12:59.720 --> 0:13:03.080 of News Zealand and apparently cause some amount of damage 0:13:03.120 --> 0:13:08.320 to native flora. So the hunters want all the game 0:13:08.320 --> 0:13:12.840 animals they like to hunt for him and the left 0:13:13.160 --> 0:13:17.679 side of the environmental spectrum would like to see them eradicated. 0:13:17.800 --> 0:13:21.840 And right now there was like some really aggressive coal 0:13:22.520 --> 0:13:25.200 was proposed. And typically when they go in cold tire 0:13:25.240 --> 0:13:27.640 in New Zealand, so the government shoots him out of helicopters. 0:13:27.880 --> 0:13:29.800 The reasons you see so much crazy stuff have in 0:13:29.800 --> 0:13:32.240 New Zealand would never go on here, like you know, 0:13:32.320 --> 0:13:34.800 landing helicopters next to animals and killing them and having 0:13:34.920 --> 0:13:37.080 year round hunting with no bagging them. It's it's all 0:13:37.120 --> 0:13:39.640 because it's non native. It's all non native wildlife that 0:13:39.679 --> 0:13:42.480 isn't particularly welcome in a lot of places. But when 0:13:42.480 --> 0:13:44.240 they when the government guys are up shooting him out 0:13:44.280 --> 0:13:45.800 of helicopters. A lot of times I'll just shoot the 0:13:45.800 --> 0:13:50.040 females and they'll leave bowls so guys can go hunt them. 0:13:50.120 --> 0:13:52.920 But someone came up with this really aggressive coal plan 0:13:54.000 --> 0:13:57.560 which would have you know, I guess, once and for all, 0:13:57.640 --> 0:14:00.920 put the finishing touches on a nun for these populations 0:14:00.960 --> 0:14:04.400 of tar, and the hunters got all mad. We had 0:14:04.440 --> 0:14:06.040 a lot of hunters from New Zealand right and into 0:14:06.120 --> 0:14:08.679 us saying, hey man, you should speak up on this, 0:14:09.040 --> 0:14:10.840 but I can't really speak up on it with real authority, 0:14:10.880 --> 0:14:13.079 because I don't really understand, but I know that when 0:14:13.080 --> 0:14:17.280 I'm like, oftentimes you'll see hunters in New Zealand and 0:14:17.320 --> 0:14:21.680 Australia kind of be like, hey, hunting here is good 0:14:21.800 --> 0:14:24.200 or hunting here is okay because it's all non natives. Anyways, 0:14:24.200 --> 0:14:26.560 we got to get rid of the non natives. So 0:14:26.600 --> 0:14:28.440 it puts you in a weird situation if you've been 0:14:28.520 --> 0:14:32.200 articulating that perspective and all of a sudden, I you're like, oh, 0:14:32.360 --> 0:14:34.880 wait a minute, wait a minute, wait a minute, don't 0:14:34.920 --> 0:14:39.480 kill them all right, it's a weird situation. What was 0:14:39.520 --> 0:14:44.040 the aggressive plan the like liberal left or whatnot came 0:14:44.120 --> 0:14:46.880 up with. Oh, it was killing hundreds of thousands of 0:14:46.960 --> 0:14:50.520 tar and shooting all the bulls. Yeah, and you have 0:14:50.640 --> 0:14:54.040 to assume there's probably like flavored with a little bit 0:14:54.040 --> 0:14:57.080 of anti hunting sentiment the way it's presented to me, 0:14:57.680 --> 0:15:00.560 because he used to leave bowls around because without females 0:15:00.560 --> 0:15:02.760 are not doing allowed to explode the population. And then 0:15:02.800 --> 0:15:05.640 hunters google hunt the bulls. Yeah, and you know whatever, 0:15:05.680 --> 0:15:07.840 get the highs eat me. I own a toward New Zealand. 0:15:08.600 --> 0:15:10.800 This is probably one of the more dangerous hunts I've 0:15:10.800 --> 0:15:15.120 ever been on. What's your take on it? Man? My 0:15:15.200 --> 0:15:18.400 take is I remember visiting, introducing yourself. Oh this is 0:15:18.480 --> 0:15:23.760 Eduardo Garcia. Everybody, thanks for being here morning. Yeah. So, 0:15:24.040 --> 0:15:26.680 having never been in New Zealand, UM, I still think 0:15:26.720 --> 0:15:29.320 that anybody who lives on this earth can have some 0:15:29.400 --> 0:15:32.600 type of perspective and and it's just based on where 0:15:32.600 --> 0:15:35.120 you've been in life. So my perspective on the non 0:15:35.200 --> 0:15:37.400 native species goes back to a trip I took in 0:15:37.400 --> 0:15:39.600 my early twenties when I was working as a yacht chef. 0:15:40.200 --> 0:15:43.720 So um, we were on a boat at a San 0:15:43.760 --> 0:15:47.600 Diego and we went to an island called Guadalupe Island, 0:15:47.800 --> 0:15:53.040 which is southwest of San Diego in the Pacific Ocean. 0:15:53.640 --> 0:15:55.760 And it's a it's not a huge island, but let's 0:15:55.800 --> 0:15:59.360 call it fifteen miles in length and maybe four miles 0:15:59.360 --> 0:16:02.320 and it's most whitest part and it just comes straight 0:16:02.400 --> 0:16:04.560 up out of the Pacific, so super deep blue water 0:16:04.720 --> 0:16:07.200 right off shore. We were going there to fish for 0:16:07.240 --> 0:16:12.080 tuna and to um uh check out the great whites 0:16:12.160 --> 0:16:15.480 that literally just troll the perimeter. It's part of a 0:16:15.560 --> 0:16:18.960 triangle of migration between San Francisco, Guadaloupe and Hawaii for 0:16:19.000 --> 0:16:20.840 great whites and Pacific and one of the great whites 0:16:20.880 --> 0:16:23.720 feed they're feeding on seals. They're feeding on seals. Yeah, 0:16:23.720 --> 0:16:25.880 it's pretty sketchy kayak right into shore. They're feeding on 0:16:26.040 --> 0:16:28.920 seals there. And then and then if you're fishing like 0:16:29.000 --> 0:16:32.239 we were, you know, you're ending up with tons of carcasses. 0:16:32.680 --> 0:16:34.520 And so a good time is to just wrap a 0:16:34.560 --> 0:16:37.880 line on a yellow tail uh tuna or yellow fin 0:16:37.960 --> 0:16:41.640 tuna's tail and you'll have eighteen footers hitteen footers just 0:16:41.680 --> 0:16:44.640 cruising after you. After you cut the meat out. Yeah, 0:16:44.640 --> 0:16:46.480 you'll have a cooler and you just put open the 0:16:46.840 --> 0:16:48.760 drain a little bit and have a carcass in there 0:16:48.760 --> 0:16:51.800 and just be dribbling blood into your you know behind 0:16:52.320 --> 0:16:55.280 when you're swinging. Oh yeah, um. So that's what we're 0:16:55.320 --> 0:16:58.120 there for, you know, with with the boss fishing. And 0:16:58.400 --> 0:17:02.160 but when when we also went hiking on the island, 0:17:02.640 --> 0:17:07.360 and this island was mostly de nuded. There was very 0:17:07.400 --> 0:17:11.359 little trees, there was very little um flora and fauna, 0:17:11.720 --> 0:17:15.760 and and there was skulls and live goats, so dead 0:17:15.960 --> 0:17:19.919 and live domestic goats all over the island and what 0:17:20.040 --> 0:17:25.399 I learned was that um whalers back in time time 0:17:25.400 --> 0:17:29.160 of yore had dropped these goats off on their way 0:17:29.240 --> 0:17:33.520 out to the like Eastern Islands and explorations of the Pacific, 0:17:33.560 --> 0:17:37.399 and they used a few of these islands, not just Guadaloupe, 0:17:37.440 --> 0:17:41.320 but Sedros Islands and islands off of Baja as these 0:17:41.600 --> 0:17:44.680 um nurseries for food. On the return trip, they would 0:17:44.680 --> 0:17:47.080 be returning lean and then they would be able to 0:17:47.119 --> 0:17:50.159 harvest these goats that had just been living, happy and 0:17:50.200 --> 0:17:54.239 fat on this island. Right, but the population exploded and 0:17:54.280 --> 0:17:57.160 they literally ate everything on the island to the point 0:17:57.160 --> 0:17:59.919 where the Mexican government came in and called most of 0:18:00.040 --> 0:18:04.159 these goats back. But like the redbreasted robin, or I 0:18:04.160 --> 0:18:07.200 think it's even there's an indigenous bird to that zone 0:18:07.240 --> 0:18:11.040 called the Guadaloupe robin, similar to our American redbreasted robin 0:18:11.359 --> 0:18:14.640 that almost went extinct. And and so that my take 0:18:14.680 --> 0:18:18.639 on it is that like a place was built to 0:18:18.680 --> 0:18:20.719 be a certain way, and the students, as soon as 0:18:20.760 --> 0:18:23.400 we start screwing with mother nature, we're done, Like there 0:18:23.480 --> 0:18:27.320 is absolutely no way to catch back up what I've seen. 0:18:28.240 --> 0:18:32.240 Let me give you a two point counter um in 0:18:32.240 --> 0:18:35.880 the case in New Zealand, so many of the things 0:18:35.960 --> 0:18:39.360 that were like so many of the native species were eradicated, 0:18:40.520 --> 0:18:44.880 you know, well driven to extinction or extirpated. Yeah, so 0:18:45.480 --> 0:18:47.840 you've already kind of got I think that that sort 0:18:47.840 --> 0:18:51.640 of provided a motivation to repopulate it. Right, So does 0:18:51.640 --> 0:18:53.520 that And I'm not saying that's the final word on it, 0:18:53.520 --> 0:18:56.040 but you have to like imagine, right, it's not like 0:18:56.040 --> 0:18:58.320 you're like supplementing an existing thing. You kind of have 0:18:58.400 --> 0:19:01.000 this place, like people want to this place where you expect, 0:19:01.080 --> 0:19:04.640 like a large land mask to have large mammals, and 0:19:04.840 --> 0:19:06.760 even though there weren't large mammals there, there was these 0:19:06.800 --> 0:19:09.280 like large birds there, and so people probably felt an absence, 0:19:10.400 --> 0:19:14.800 you know. Um, So there's that. A quick note on 0:19:14.880 --> 0:19:17.719 the how the whalers used to stock islands all over 0:19:18.119 --> 0:19:19.959 You care about the whalers that used to go and 0:19:20.000 --> 0:19:26.080 get they'd stop buying get giant tortoises in a variety 0:19:26.080 --> 0:19:28.879 of places like everywhere. Even people would stop into the 0:19:28.880 --> 0:19:31.159 say shells later and get giant tortoises off there, and 0:19:31.240 --> 0:19:33.520 they'd go to other areas and get them if they 0:19:33.560 --> 0:19:36.560 liked him, because you could flip them over. Yeah, put 0:19:36.600 --> 0:19:38.480 him in the hold of the boat, flipped over and 0:19:38.520 --> 0:19:43.080 it would stay alive for months. You wanna talk about 0:19:43.119 --> 0:19:46.280 humane slaughter practices? Oh my god. That The second counter 0:19:46.400 --> 0:19:49.000 is this, and this is an interesting perspective on non natives. 0:19:49.880 --> 0:19:55.560 Where the Hawaiian Islands weren't colonized until around eleven years ago, 0:19:56.240 --> 0:20:03.040 So seafaring Polynesians discovered kind of in a truer sense 0:20:03.040 --> 0:20:05.160 of the word being like the first people to discover 0:20:05.280 --> 0:20:09.639 discovered the Hawaiians years ago, and they introduced and that 0:20:09.920 --> 0:20:19.320 they quickly introduced uh, dogs, rats, probably accidentally pigs, okay 0:20:19.480 --> 0:20:25.760 in a wide array of edible fruits, so like Hawaii 0:20:26.080 --> 0:20:30.760 didn't have mango and papaya and pineapple and bread fruit. 0:20:31.240 --> 0:20:35.560 This is all stuff that was cultivated. Sure, So I 0:20:35.640 --> 0:20:40.280 was hunting in Molokai with some native Hawaiians and the 0:20:40.359 --> 0:20:44.359 Nature Conservancy was had recently bought up some large properties, 0:20:44.880 --> 0:20:47.719 and the Nature Conservancy was pushing an idea that they 0:20:47.760 --> 0:20:52.480 wanted to eradicate the wild pigs off of the land 0:20:53.000 --> 0:20:57.200 because they wanted to do a non native eradication. The 0:20:57.200 --> 0:21:04.320 the Hawaiians articulated a perspect to me that we're indigenous people. 0:21:04.480 --> 0:21:08.680 Were native people we've been here for however long we've 0:21:08.720 --> 0:21:12.760 been here. The entire time that we've been here, we've 0:21:12.800 --> 0:21:17.960 been here with pigs. How can I be native but 0:21:18.080 --> 0:21:21.439 the pig be non native? And they said, if we 0:21:21.520 --> 0:21:25.600 really wanted to get serious about eradicate non natives, I 0:21:25.640 --> 0:21:31.760 would be looking towards you folks rather than these pigs. 0:21:31.800 --> 0:21:34.199 So the point I mean, I think people get pretty 0:21:34.280 --> 0:21:37.080 used to like, people get pretty used to have and 0:21:37.600 --> 0:21:40.840 the animals around that they have into these boys in 0:21:40.840 --> 0:21:42.760 New Zealand who have been writing and it's a really 0:21:42.760 --> 0:21:49.760 insulting idea that you would that you would wipe out 0:21:49.800 --> 0:21:57.840 there resource. Again, man, I don't really know. I don't 0:21:57.960 --> 0:22:02.840 really know the answer. M It's like Texas yourself. Hey, 0:22:02.880 --> 0:22:07.680 I'm Danielle Pruitt, Okay, Tea, Yeah, I live in Texas, 0:22:08.320 --> 0:22:10.480 and it's sort of the same thing. There a lot 0:22:10.520 --> 0:22:13.920 of non natives. You want to eradicate some of that, 0:22:14.440 --> 0:22:18.560 but then again you have all these outfitters that profit 0:22:18.600 --> 0:22:23.000 off of it. So it's like that constant battle between 0:22:23.040 --> 0:22:25.520 the two ideas of what do you do with this 0:22:25.840 --> 0:22:30.040 problem we have? And then the people who are banking 0:22:30.080 --> 0:22:33.720 in on it, cashing in actually raised like keeping and 0:22:33.800 --> 0:22:39.480 trapping pigs and letting them go. It's it's a catch 0:22:39.520 --> 0:22:43.760 twenty two and yeah, the pigs and they get a 0:22:43.760 --> 0:22:46.840 bad rap because they you know there they can be destructive, right. 0:22:47.320 --> 0:22:50.840 But it's really it is different in this way than 0:22:51.240 --> 0:22:55.359 a rainbow trout and brown trout, because I don't know, 0:22:55.440 --> 0:22:58.239 there is some competition in the native rivers right with 0:22:58.520 --> 0:23:01.760 with the native fish generally, not like brown trout generally 0:23:01.760 --> 0:23:06.000 aren't causing trouble, No, not that we know of. I 0:23:06.040 --> 0:23:09.400 think that there they know that there is some competition 0:23:09.520 --> 0:23:13.520 in our rivers with native fish and the introduced trout. Right. 0:23:14.240 --> 0:23:17.240 But yeah, so you all send made a campaign to 0:23:17.280 --> 0:23:19.800 call out all rainbow and brown trout out of the 0:23:19.920 --> 0:23:24.560 Rocky Mountain States attack. But you know what, I would 0:23:24.600 --> 0:23:30.240 be in a position to be consistent if someone proposed 0:23:30.240 --> 0:23:36.440 that to be consistent, I don't know, man, I was 0:23:36.480 --> 0:23:38.959 gonna say, to be consistent, I would support it just 0:23:39.000 --> 0:23:41.840 to be just to be just to have just to 0:23:41.880 --> 0:23:44.480 be able to be to have the clarity. But you 0:23:44.520 --> 0:23:46.560 see at my point that one of the things that 0:23:46.600 --> 0:23:50.880 I believe is that there are moral and ethical compass 0:23:52.480 --> 0:23:57.400 needs to migrate and mature with it, needs to evolve 0:23:58.119 --> 0:24:02.760 with everything else and us because it it's it's kind 0:24:02.760 --> 0:24:05.400 of an easy thing for us to say, yeah, like 0:24:06.359 --> 0:24:10.520 let's bring it back to it's like original holistic way. 0:24:12.240 --> 0:24:17.159 I I struggled to believe that that is absolutely actually 0:24:17.200 --> 0:24:22.080 attainable in some scenarios. I don't believe. There you go. 0:24:22.400 --> 0:24:24.040 And so what it means though, is that we have 0:24:24.119 --> 0:24:26.240 to ship like it's a preparadigm shift. Needs to have 0:24:26.320 --> 0:24:28.200 me going to shift our perspective as to Okay, well 0:24:28.240 --> 0:24:30.480 what is the new normal? And you know, some of 0:24:30.520 --> 0:24:32.600 these things are here to stay? You know, how do 0:24:32.640 --> 0:24:36.080 we do how what is how do we continue to 0:24:36.880 --> 0:24:40.480 uh the stewards well getting the funk out of the 0:24:40.480 --> 0:24:43.439 way and just letting mother nature like coal also and 0:24:43.480 --> 0:24:45.800 figured out you know, Like a friend was talking to 0:24:45.880 --> 0:24:48.320 me about mountain lion hunting here in Montana last week 0:24:49.000 --> 0:24:50.199 and he was saying, you know what I want to do? 0:24:50.640 --> 0:24:53.199 He said, uh, he said, I think we need to 0:24:53.240 --> 0:24:59.080 shoot um female mountain lions right for what purpose? UM two? 0:24:59.760 --> 0:25:03.240 In his mind, it's part of UM game management, is 0:25:03.640 --> 0:25:08.520 pat He's watching all the So I'm living in southwest 0:25:08.560 --> 0:25:13.640 Montana where the predator population is robust and growing, right, 0:25:13.680 --> 0:25:16.640 grizzly bears, wolves, mountain lions, you name it. That being 0:25:16.640 --> 0:25:19.160 not even a debatable point. No, I want to clarify 0:25:19.240 --> 0:25:22.800 for people. It's just by the numbers, you know. And 0:25:22.800 --> 0:25:25.320 and so his point is like, hey, we need to 0:25:25.400 --> 0:25:27.080 And he was just talking about mountain lions and I'm 0:25:27.119 --> 0:25:30.679 just sharing a conversation that happened that he He's like, 0:25:30.720 --> 0:25:33.600 you know what my point of view is, uh, is 0:25:33.640 --> 0:25:37.719 I wanna I want to harvest female mountain lions. Um 0:25:37.760 --> 0:25:41.960 eliminates the next generation just right off the bat. And 0:25:42.000 --> 0:25:43.720 if we have a few more toms out there, the 0:25:43.760 --> 0:25:49.320 tom's naturally will be culling their own kin to keep 0:25:49.359 --> 0:25:53.280 their own population down. That's what other nature has instilled 0:25:53.320 --> 0:25:57.119 in them to do, you know. And the practice fratricide. 0:25:57.160 --> 0:26:00.199 There you go. And so he's in his way. He 0:26:00.280 --> 0:26:03.040 was just saying like, I'm gonna mediate a little bit 0:26:03.200 --> 0:26:05.680 just to kind of let mother nature take back over 0:26:05.680 --> 0:26:08.200 a little bit. Which was interesting. I didn't have much 0:26:08.200 --> 0:26:10.280 to debate there. I was just listening to him saying, 0:26:10.960 --> 0:26:13.760 I hear you, you know, are you gonna eat it? 0:26:13.760 --> 0:26:15.880 What's my next question? You're gonna eat it? And he's 0:26:15.880 --> 0:26:17.240 one of those he's a little on the fence with 0:26:17.359 --> 0:26:18.760 you know, the things he does and doesn't eat for 0:26:18.840 --> 0:26:21.240 the wild. But um, I was like, well, funk it, 0:26:21.240 --> 0:26:23.000 give it to me, I'll eat it. You know. Yeah, 0:26:23.000 --> 0:26:25.080 it's pretty good. I've heard I heard taste like pig. 0:26:25.280 --> 0:26:28.240 I like it. I like it. None of this is 0:26:28.280 --> 0:26:29.800 what we're supposed to be talking about. Was every cool 0:26:29.800 --> 0:26:31.520 one the things we brought up so far. That was 0:26:31.600 --> 0:26:35.879 the perfect segue. I can't Yeah. Yeah, Edwarod just served 0:26:35.920 --> 0:26:38.160 it up. Man, do you mind taking it and run? 0:26:38.160 --> 0:26:42.160 And since I missed it? Yeah, speaking of eating mouth lions, 0:26:44.240 --> 0:26:46.440 Oh no, because I wanted to segue into the tongue. 0:26:46.520 --> 0:26:49.600 The tongue. Oh, so I gotta go back. I gotta 0:26:49.640 --> 0:26:51.919 go here. Here, check out this one. Here's a segway 0:26:52.000 --> 0:26:56.320 for you. Hey, remember when I was talking earlier about 0:26:57.600 --> 0:27:02.960 m hmm, yeah, well here's why that was. When I 0:27:03.160 --> 0:27:07.119 know it wasn't ninety six. We cooked tongue in ninety 0:27:07.160 --> 0:27:16.760 four first time. Um, I had moved away from home 0:27:18.280 --> 0:27:22.040 and was living with my brother Danny and our buddies 0:27:22.280 --> 0:27:26.280 Brian and Matt Drost, and we lived in a house. 0:27:26.320 --> 0:27:31.320 I remember my rent was on dollars a month. Um, 0:27:31.359 --> 0:27:33.560 But also a part of the house was actually falling 0:27:33.600 --> 0:27:38.119 away from the other part of the house where you 0:27:38.200 --> 0:27:41.280 could run an extension card from inside out without opening 0:27:41.280 --> 0:27:46.199 a door window, honestly, and like I remember, the shower 0:27:46.280 --> 0:27:48.040 leaks so bad and the landlord wouldn't come over there 0:27:48.040 --> 0:27:49.720 that we went and bought a gown of roofing tar 0:27:49.880 --> 0:27:53.280 and roofing tar at our shower, and roofing tar takes 0:27:53.280 --> 0:27:56.040 forever to dry in a shower, so you when you 0:27:56.119 --> 0:28:00.280 set your like you set your shampoo bottle down, get 0:28:00.320 --> 0:28:03.960 like roofing tier on it. So every ledge has a 0:28:04.040 --> 0:28:06.040 roofing tire ring on it because it just took months 0:28:06.080 --> 0:28:08.639 for that roofing tier to set up that kind of places. 0:28:08.920 --> 0:28:10.960 And we're in a lot of dear meat and we're 0:28:10.960 --> 0:28:12.600 in every part that we're just eating everything we could 0:28:12.600 --> 0:28:15.760 get our hands on. Yeah, we ate four year between 0:28:16.160 --> 0:28:20.200 the opening of bow season October one. We had four 0:28:20.280 --> 0:28:22.399 year between the opening of bow season the beginning of 0:28:22.440 --> 0:28:27.480 Christmas break, which started like December ten. And we always 0:28:27.520 --> 0:28:31.280 knew that people could eat tongues. I was telling Danielle 0:28:31.280 --> 0:28:33.920 about this yesterday and we would, uh, we just took 0:28:33.960 --> 0:28:36.200 Remember one night we were partying and took a dear 0:28:36.280 --> 0:28:39.000 tongue and just boiled the pot for a long time 0:28:39.160 --> 0:28:41.560 and just didn't like, couldn't get it figured out. I 0:28:41.560 --> 0:28:45.520 didn't know about the skin thing, right, did you guya 0:28:45.520 --> 0:28:50.200 get that? And we kind of decided we sort of 0:28:50.200 --> 0:28:52.000 put it on put that whole idea on ice for 0:28:52.040 --> 0:28:54.320 a long time. But I'll point out that it also 0:28:54.400 --> 0:28:56.080 took us many years to figure out what was up 0:28:56.080 --> 0:29:00.320 with beaver tails. That it took a long long time 0:29:00.360 --> 0:29:02.000 to be like, oh, so that's what they're talking about 0:29:02.040 --> 0:29:05.280 when they talk about beaver tails. It's all fat inside. 0:29:07.280 --> 0:29:09.680 It's like state grizzle inside there. I'm wondering if you 0:29:09.720 --> 0:29:13.560 could just render that somehow, you could render it on it, 0:29:14.080 --> 0:29:17.080 you could render it out for sure. Um, so there's that. 0:29:17.200 --> 0:29:19.320 So Daniel talk about how you cook up to your tongue, 0:29:19.320 --> 0:29:20.600 and then I want to I don't want to have 0:29:21.880 --> 0:29:24.960 the I want to do. I will talk about Well, 0:29:25.160 --> 0:29:30.600 we were talking about about this yesterday, and for people 0:29:30.720 --> 0:29:36.120 who who look at it as this terrifying alien looking thing, 0:29:37.640 --> 0:29:41.240 imagine that it's sort of like a little pot roast 0:29:41.800 --> 0:29:46.600 that is enclosed in a hard rubber case. So all 0:29:46.720 --> 0:29:49.960 you'd have to do no matter pretty much. I think 0:29:50.000 --> 0:29:54.400 any tongue recipe is always started the same way. Boiling, 0:29:54.600 --> 0:29:59.920 brazing and some sort of liquid too. Tender eyes cook 0:30:00.040 --> 0:30:02.960 the meat on the inside, and you're also separating the 0:30:03.040 --> 0:30:05.480 skin from the meat. And then when you plunge it 0:30:05.520 --> 0:30:09.560 in that ice bath, that cold water shocks meat, it contracts, 0:30:09.680 --> 0:30:11.800 and then you have a little bit of separation to 0:30:11.840 --> 0:30:14.360 help you peel it. And from that point you're you 0:30:14.440 --> 0:30:18.600 have like endless options. It's like a piece of meat. Um. 0:30:18.680 --> 0:30:20.560 I was thinking about doing some sort of pot roast. 0:30:21.160 --> 0:30:26.040 Cut it into big honks, added to carrots, potatoes, whatever, 0:30:26.320 --> 0:30:29.080 some stock and what. Just put it back in the 0:30:29.120 --> 0:30:31.640 oven for a while until all the vegetables are cooked, 0:30:31.640 --> 0:30:34.960 and it's it's like a pot roast. But I think 0:30:34.960 --> 0:30:38.120 there's a lot I have not tried that yet, a 0:30:38.320 --> 0:30:40.360 lot of ideas. I used to always tell people that 0:30:40.400 --> 0:30:44.480 it wasn't worth messing with any tongue up until you 0:30:44.520 --> 0:30:48.920 got into like elk. But I'm not realized that that's 0:30:48.960 --> 0:30:51.720 like not at all correct. Yeah, because that dear tongue 0:30:51.760 --> 0:30:54.360 we did yesterday, it's a rare rod. Dear tongue makes 0:30:54.360 --> 0:30:57.840 a lot of Yeah, it makes a really like a 0:30:58.080 --> 0:31:01.160 like a definitely like a meal for someone or an 0:31:01.200 --> 0:31:05.040 appetiser for six to eight people. Yeah, And I think 0:31:05.040 --> 0:31:08.040 that's a nice thing about if you've got one tongue 0:31:08.800 --> 0:31:11.040 and you want to have people over, have a dinner 0:31:11.080 --> 0:31:15.640 party and really share something different than most people have 0:31:15.720 --> 0:31:20.520 never experienced having that sliced up and seared. I think 0:31:20.720 --> 0:31:24.560 whatever you do after you after you raise it, having 0:31:24.640 --> 0:31:27.280 some sort of hard sear after, either on a grill 0:31:28.080 --> 0:31:31.640 or in a hot saute pan, adds up a lot 0:31:31.640 --> 0:31:35.280 of helps enhance that texture a little bit. Some coloration 0:31:35.400 --> 0:31:38.200 is really big, but because it can get kind of 0:31:38.200 --> 0:31:40.680 a weird look to it. Yeah, it's like that grayish color. 0:31:40.840 --> 0:31:44.040 And to me, that's sort of the first thing I see. 0:31:44.120 --> 0:31:46.000 I I always stay it all the time. You eat 0:31:46.040 --> 0:31:48.760 with your eyes first, you see a meal. If it 0:31:48.800 --> 0:31:51.440 looks like shit, you've got it in your head that 0:31:51.440 --> 0:31:54.680 you're not gonna like it. So I always find some 0:31:54.720 --> 0:31:58.560 way to add some sort of coloration to to that meat. 0:31:58.600 --> 0:32:01.320 So have you ever just cured him? No? I haven't, 0:32:01.360 --> 0:32:04.640 because when I first started getting better at preparing them, 0:32:04.720 --> 0:32:06.480 it was because I hung out with a buddy mine 0:32:06.480 --> 0:32:09.400 who's a chef and had like an actual restaurant, and 0:32:09.440 --> 0:32:12.880 he used to do a lot of he used to 0:32:12.920 --> 0:32:14.800 do a lot of tongue dishes in his restaurant. He 0:32:14.880 --> 0:32:17.640 was Jewish, so he's got you know, like a just 0:32:17.680 --> 0:32:21.040 like we're discussing this as well, like like Hispanic culture, 0:32:22.360 --> 0:32:25.160 Bosque culture. You know, there's a bunch of cultures around 0:32:25.200 --> 0:32:28.120 the world that like utilized tongue and have like tongue traditions. 0:32:28.440 --> 0:32:33.920 But then Jewish delis it's a it's a very common 0:32:33.960 --> 0:32:36.320 dish and like large Eastern cities of Jewish always have 0:32:36.360 --> 0:32:39.000 tongue sandwich. So he he came from it from that perspective, 0:32:39.040 --> 0:32:42.719 but was also very big into sharkoutrie. He would do 0:32:42.920 --> 0:32:46.440 he would take like a dozen veal tongues and do 0:32:46.520 --> 0:32:49.920 them all at once, and he would put him in 0:32:49.960 --> 0:32:56.200 a dry brine skin on and cure him with pink salt. 0:32:57.520 --> 0:33:00.440 So then when you then you raise him, pull the skin. 0:33:00.640 --> 0:33:04.400 Then he'd smoke them, but it would be that pink 0:33:04.440 --> 0:33:08.840 salt would turn it like a beautiful, beautiful red. Didn't 0:33:08.880 --> 0:33:13.360 you do that on A've done that? I remember seeing that. Yeah, 0:33:13.640 --> 0:33:16.160 So that's how he would conquer the color problem. And 0:33:16.200 --> 0:33:19.280 it also make it that when you know I think 0:33:19.280 --> 0:33:20.760 you should have to do first. It's just like really 0:33:20.800 --> 0:33:23.680 quickly walked through the steps of like just how you cooked, 0:33:23.760 --> 0:33:29.520 how you cooked your tongue yesterday? Yesterday's so we braised it. 0:33:29.680 --> 0:33:33.120 You braised it in a little pot. Probably that was 0:33:33.360 --> 0:33:36.720 that wasn't just water? Did you add stock? Okay? With stock? 0:33:37.360 --> 0:33:39.560 So I like to think that whatever you're braising it 0:33:39.560 --> 0:33:44.280 in imparts some flavor, So some sort of flavor. I 0:33:44.320 --> 0:33:47.000 would have just done water because I don't think it 0:33:47.040 --> 0:33:50.560 really matters. Probably did stop because I didn't want you 0:33:50.640 --> 0:33:54.320 to look down on me. Well, and I told you 0:33:54.440 --> 0:33:57.520 I never ever ever tell anybody to use like a 0:33:57.560 --> 0:34:03.200 bullion cube. I really just hate. The only time I 0:34:03.240 --> 0:34:06.400 would ever do that is because I have not yet 0:34:06.440 --> 0:34:11.319 tested side by side brazen water brasen stock. If that 0:34:11.400 --> 0:34:13.520 meat peel it and you were to take a slice 0:34:13.600 --> 0:34:17.880 right then I haven't tested that yet. Yeah, because I 0:34:17.920 --> 0:34:21.000 don't know how much you can actually penetrate, like flavor 0:34:21.080 --> 0:34:23.960 the meat the way you normally would flavor meat in 0:34:24.000 --> 0:34:27.520 stock with the Yeah, but I knew you were gonna 0:34:27.560 --> 0:34:29.279 season it, and I knew you were going to make 0:34:30.360 --> 0:34:33.400 you were going to make an accompaniment. Yeah, Yeah, I 0:34:33.440 --> 0:34:35.080 think if you're like, yeah, if you were just gonna 0:34:35.120 --> 0:34:37.279 be like no, I'm just gonna boil it like in 0:34:37.320 --> 0:34:38.920 the old days, like they used to do on the 0:34:38.920 --> 0:34:42.000 great planes buffalo, cut its tongue out, boil it, slice 0:34:42.000 --> 0:34:43.880 it up, eat it. Then I would want to boil 0:34:43.920 --> 0:34:48.239 it in a salted stock, right, But since you're gonna 0:34:48.239 --> 0:34:50.120 do all that other junk, I would have just done 0:34:50.120 --> 0:34:51.480 it water. But I didn't want you to come over 0:34:51.520 --> 0:34:53.600 my house and think that I was a shitty cook, 0:34:53.840 --> 0:34:56.560 so I put stock in there. I told you not 0:34:56.680 --> 0:34:58.759 to use your good stock, though I did say that, 0:34:59.520 --> 0:35:02.680 um yeah, and I think so you can braise it 0:35:02.760 --> 0:35:07.200 stove top, put a lid on it low. Uh. Pressure 0:35:07.200 --> 0:35:10.600 cookers are awesome tools to use. If you're man you 0:35:10.640 --> 0:35:12.480 got to be careful of pressure cookers. What do you 0:35:12.520 --> 0:35:17.760 mean because you can't monitor it? So I I am 0:35:17.800 --> 0:35:22.920 a fan of manual pressure cookers. You're what you're supposed 0:35:22.960 --> 0:35:28.960 to be doing. I'm sorry, Yeah, just marches through like bam, bam, bam. 0:35:29.000 --> 0:35:33.160 What did yesterday? Okay? Okay, So we braised the tongue 0:35:33.280 --> 0:35:35.560 until it was tender, and you could tell we stuck 0:35:35.560 --> 0:35:37.760 a fork like one of the spokes of the fort 0:35:38.040 --> 0:35:39.680 and you could tell that you could just sort of 0:35:39.719 --> 0:35:42.279 slide it under the skin, and you knew the meat 0:35:42.360 --> 0:35:44.920 was tender after about three and a half hours, so 0:35:44.960 --> 0:35:48.200 we pulled it out, gave it an ice bath, peeled it, 0:35:48.400 --> 0:35:52.279 which took a little bit of time. And you're kind 0:35:52.320 --> 0:35:54.799 of peeling and kind of using a pairing knee. Yeah, 0:35:54.840 --> 0:35:57.080 so you don't want to cut through the meat, and 0:35:57.120 --> 0:36:00.200 so I used a pairing knife. I think a sup 0:36:00.200 --> 0:36:04.480 for sharp filame knife that's really thin and flexible would 0:36:04.520 --> 0:36:07.240 also help, just to sort of kind of like getting 0:36:07.320 --> 0:36:12.600 silver scan who sharpened that knife? You sharpened it. It's 0:36:12.719 --> 0:36:17.560 very sharp because it always seems like what those tongues, man, 0:36:17.680 --> 0:36:19.799 you get like half of it that just comes right 0:36:19.840 --> 0:36:22.919 off and then the other there's just there's different like 0:36:23.560 --> 0:36:27.320 binding materials between the skin and the meat in different 0:36:27.360 --> 0:36:32.359 locations on that tongue, and there's there's kind in rich pound. 0:36:32.400 --> 0:36:35.000 Are you cool? You have said the thing all day? Well, 0:36:35.040 --> 0:36:37.399 I got a question. I do, because she's marching through 0:36:37.400 --> 0:36:40.200 the steps at the time. I do have a question. 0:36:40.239 --> 0:36:41.759 I'm glad you asked because I was trying to find 0:36:41.760 --> 0:36:45.520 my moment. But um, is it safe to say that 0:36:45.600 --> 0:36:48.279 like for the domestic chef and like people cooking at 0:36:48.320 --> 0:36:50.520 home that if you get a tongue, like the best 0:36:50.560 --> 0:36:54.200 thing to do is to just baseline, just braise it 0:36:54.400 --> 0:36:58.040 first and then creative you have to do. I wouldn't 0:36:58.040 --> 0:37:00.239 worry about dry Brian and ahead of time tim and 0:37:00.280 --> 0:37:01.920 all that, if you're just gonna do if you just 0:37:01.960 --> 0:37:03.560 want to be like, what's this all about? If you 0:37:03.560 --> 0:37:05.080 want to what's this about? I would make the thing 0:37:05.120 --> 0:37:07.800 that she's talking about. Yeah, that was really good because 0:37:08.680 --> 0:37:13.320 the chef buddy that does the dry brian, the peel, 0:37:13.800 --> 0:37:16.480 the smoking, that's some labor intensive ship. But the thing 0:37:16.600 --> 0:37:18.120 is he's doing a dozen of them and these are 0:37:18.680 --> 0:37:21.520 beef tongues bigger, so he's doing like he's making a 0:37:21.600 --> 0:37:26.360 day out of it, you know. Really there, then where 0:37:26.239 --> 0:37:30.120 are people? Where are people finding that Daniel's recipe? Oh? 0:37:30.280 --> 0:37:31.879 Good question. We gonna put it out in a video. 0:37:32.120 --> 0:37:35.120 O nice cool. I look forward to seeing that go 0:37:35.200 --> 0:37:38.799 on march through you good Chris. Yeah. But so if 0:37:38.840 --> 0:37:41.040 you got a tongue, like say you shout at your 0:37:41.080 --> 0:37:42.839 first dear, you cut the tongue out, You're like, oh, 0:37:42.840 --> 0:37:44.239 I'm gonna do something with this. You don't want to 0:37:44.280 --> 0:37:45.799 stick in the oven. You don't want to put it 0:37:45.840 --> 0:37:49.319 in a slow cooker. You want to braise it first, right, Well, 0:37:49.440 --> 0:37:52.520 slow cooker work fine. So you could do the same thing, 0:37:52.600 --> 0:37:55.800 same thing, covering liquid, covering liquid. You're good. Seth you 0:37:55.840 --> 0:37:59.759 ever cooking tongue? I have not, but I do have 0:37:59.800 --> 0:38:03.520 some the freezer. And it's like I look at him, 0:38:03.600 --> 0:38:04.960 just like, man, I don't I don't know what to 0:38:05.080 --> 0:38:07.480 do with that. Don't hang on. They last forever they do. 0:38:07.640 --> 0:38:09.480 That was my question, how long they last in the freezer? 0:38:12.239 --> 0:38:14.360 All humans will be dead as long as the freezer 0:38:14.440 --> 0:38:18.480 running somewhere. The tongue will be fine. Man, some future 0:38:18.560 --> 0:38:24.600 species will cook that tongue up. Uh okay, marches through Okay. 0:38:24.640 --> 0:38:29.360 So yeah, I start every process with the same braising 0:38:29.440 --> 0:38:33.319 it and then peel it. So it's it's a lot 0:38:33.360 --> 0:38:37.480 easier to peel if if you've if you've cooked it 0:38:37.600 --> 0:38:40.480 first and then being super patient. You don't want to 0:38:40.520 --> 0:38:42.839 try to cut the meat and this You don't want 0:38:42.880 --> 0:38:45.360 to like cut the meat thinking you're just gonna peel 0:38:45.360 --> 0:38:47.640 it that way. You want to like sort of wiggle 0:38:47.719 --> 0:38:50.719 that knife in between. I think the same way. You 0:38:50.760 --> 0:38:54.759 sort of start getting silver skin off of meat and 0:38:54.800 --> 0:38:57.120 then use your fingers and you can start to peel. 0:38:57.680 --> 0:39:00.719 Sometimes it doesn't work so easily, and then you just 0:39:00.760 --> 0:39:03.560 have to be patient. But so once I got it peeled, 0:39:04.000 --> 0:39:06.920 then the skin is like, don't worry. The skin is 0:39:07.000 --> 0:39:09.799 extremely obvious. There's no question about what it is you're 0:39:09.800 --> 0:39:11.879 trying to get on. Yeah, you're not like, is that meat? 0:39:11.960 --> 0:39:15.319 Is that skin? It's like that's you just that's It's 0:39:15.360 --> 0:39:20.000 also bumpy, it's hard, it's gross. So do you do 0:39:20.040 --> 0:39:23.399 you peel it? Because of like it's just tougher in hell. 0:39:24.560 --> 0:39:27.560 I mean, it's just fantastic. I would imagine, I don't 0:39:27.560 --> 0:39:31.399 know what we're a rubber. Yeah, you can try it. 0:39:32.040 --> 0:39:34.480 Let me know how we could have given you a 0:39:34.520 --> 0:39:37.879 whole handful of it. Yet I didn't know you were 0:39:37.960 --> 0:39:40.120 curious about that. I don't know if it was it 0:39:40.200 --> 0:39:43.239 was just like an appearance texture thing that I think 0:39:43.280 --> 0:39:45.759 the texture matters. So it's like at the very bit 0:39:45.920 --> 0:39:48.319 back of the tongue, there's like always at that hump. 0:39:48.320 --> 0:39:50.920 I don't know the correct term for that, but there's 0:39:51.080 --> 0:39:53.959 always Once you peel like those big taste buds off, 0:39:54.239 --> 0:39:58.680 there's still like some raised bumps so I'm that textual 0:39:58.760 --> 0:40:00.759 things like that really bother me. So I take that 0:40:00.800 --> 0:40:03.160 pairing knife and shave it kind of like you'd shave 0:40:03.239 --> 0:40:05.359 your face, so it's smooth, so you don't have any 0:40:05.400 --> 0:40:14.600 like bumpy textures you shave your face. That if I 0:40:14.640 --> 0:40:17.200 had ever shaved my face, that's what I would imagine 0:40:18.920 --> 0:40:24.640 that speaking to a group of guys saying, yeah, there, 0:40:24.960 --> 0:40:28.759 tongues all peeled up, You got the little bumpies spies off, Yeah, 0:40:29.160 --> 0:40:33.120 and then slice it. If I could slice it as 0:40:33.239 --> 0:40:37.840 super super thin, I would have maybe wrapped in plastic 0:40:37.840 --> 0:40:41.759 grab put it in the freezer time willing, and that 0:40:41.920 --> 0:40:44.000 sort of hardened it up, and then you can really 0:40:44.400 --> 0:40:47.080 get nice thin slices. But when it's sort of just 0:40:47.160 --> 0:40:49.920 fresh out of that ice bath, it's still a really 0:40:49.960 --> 0:40:52.520 firm texture. It's still really easy to cut through. So 0:40:52.600 --> 0:40:56.640 I sliced into about quarter inch eighth inch quarter in. 0:40:58.520 --> 0:41:00.760 They were they were thinner than that knife was sharp. 0:41:05.040 --> 0:41:10.239 They were about I don't think they're that then, but 0:41:10.400 --> 0:41:15.480 I'll take four sixte is a quarter inch where sounds good. 0:41:15.880 --> 0:41:20.440 Maybe even the hair less go ahead. So then I 0:41:20.520 --> 0:41:23.160 made a nice little spice mix that had some smoked 0:41:23.160 --> 0:41:27.240 paprika in it, so a really nice bright red color. 0:41:27.320 --> 0:41:30.759 So once you mix that in a season the meat 0:41:30.920 --> 0:41:33.319 with that rub, then you finally got a little red 0:41:33.360 --> 0:41:38.080 colored to that gray meat, which is man. And that's 0:41:38.080 --> 0:41:40.480 when you go from like this is a tongue, this 0:41:40.560 --> 0:41:44.520 is meat. It's like kind of hopping that that bridge 0:41:44.560 --> 0:41:47.880 that people need mentally to get over from that color. 0:41:48.200 --> 0:41:51.280 Once that hit, it was yeah, it was, it was ready, 0:41:51.440 --> 0:41:54.400 it was it was looking good. Yeah. So then the 0:41:54.480 --> 0:41:58.560 last step was hot saute pan, a little bit of 0:41:58.600 --> 0:42:03.160 oil see here on both sides. And I always use 0:42:03.200 --> 0:42:06.840 a little uh spatula to press it down because a 0:42:06.840 --> 0:42:09.319 lot of times meat that pressure they like to sort 0:42:09.320 --> 0:42:12.000 of dome up and then the circle doesn't get seared, 0:42:12.040 --> 0:42:14.520 only the ring on the outside edge. So I was 0:42:14.640 --> 0:42:18.920 flatten it down one by one, flip it over, do 0:42:19.000 --> 0:42:22.600 it to the other side, and you're done. And it 0:42:22.680 --> 0:42:26.920 was you he drizzled it with something, Jimmy. True. This 0:42:27.000 --> 0:42:30.480 is a good high grade. This is advanced wild game cooking. 0:42:32.239 --> 0:42:35.160 Real good. It was. It was really good. But it 0:42:35.239 --> 0:42:41.920 seems so simple, like advanced but simple. Ye. People like 0:42:42.000 --> 0:42:45.200 if you're at home, you're like you're not like looking 0:42:45.200 --> 0:42:47.800 at a hundred steps. It's like, oh, it's that easy. 0:42:47.920 --> 0:42:51.960 Praise it, peel it, slice it, sere it toda. Chris, 0:42:52.040 --> 0:42:56.600 what made it um advanced in your mind versus simple? 0:42:56.719 --> 0:43:03.680 What about the complete tongue recipe? I think the one 0:43:04.440 --> 0:43:09.319 like knowing like what to do, like like the presentation 0:43:09.920 --> 0:43:11.799 because of the gray color, like being like, oh, we 0:43:11.840 --> 0:43:15.680 need to add some spice to this one for flavor, 0:43:15.719 --> 0:43:18.520 and two to make it like appetizing to look at. 0:43:19.200 --> 0:43:22.000 And then two like knowing things like the doming and 0:43:22.080 --> 0:43:24.200 like flattening. Like that's a little more advanced, like I 0:43:24.239 --> 0:43:28.120 wouldn't know how to do that, but simple in the 0:43:28.200 --> 0:43:31.719 way that like I'm not a good cook, but watching that, 0:43:32.000 --> 0:43:34.719 watching you cook the whole thing, it was like, oh, 0:43:34.760 --> 0:43:37.600 I could probably do that if I had like a walkthrough. 0:43:38.480 --> 0:43:42.920 You'd set Chris's baseline by having you share your famous 0:43:42.960 --> 0:43:45.680 gray rabbit recipe, and that would that would give everybody 0:43:45.680 --> 0:43:48.360 a good sign of where Chris is coming from his 0:43:48.480 --> 0:43:53.320 culinary experience. Yeah, I cook some gray rabbit. It wasn't good. 0:43:54.280 --> 0:44:00.640 It was gray and species nor understands the story, dude, 0:44:00.640 --> 0:44:03.200 I don't really even understand. It's not just me. It 0:44:03.320 --> 0:44:06.160 was a cotton tail rabbit. It's a it's swamp rabbit, 0:44:06.200 --> 0:44:10.160 same as a cotton tail. Yeah, what's the STILTI silvel 0:44:10.360 --> 0:44:14.000 just aquaticus. It's a six pounds. It's a cotton tail 0:44:14.120 --> 0:44:16.560 that grows to five six pounds. It was a big 0:44:16.560 --> 0:44:19.200 and sounds like a nightmare. Yeah, dude, Yeah, but these 0:44:19.200 --> 0:44:22.120 are cool rabbits. Cool seeing all these rabbits. You know, 0:44:22.280 --> 0:44:25.799 normal contail just ships wherever he pleases. Swamp rabbit has 0:44:25.840 --> 0:44:28.920 a log. Oh yeah, I forgot about. They got like 0:44:28.920 --> 0:44:32.160 a defecation log where they got a little spot where 0:44:32.200 --> 0:44:33.880 they can presume it like they like to use it. 0:44:33.960 --> 0:44:35.560 Then get up and look around and get up out 0:44:35.560 --> 0:44:37.960 of the water. When it's wet. These rabbits will swim 0:44:38.000 --> 0:44:39.759 away from you. They'll jump. They'll jump in the in 0:44:39.800 --> 0:44:43.600 the Mississippi or the Ohio and swim across the river. 0:44:43.960 --> 0:44:47.920 That's amazing. And they'll live out in the marsh five 0:44:48.400 --> 0:44:50.759 and they got a little log where they like to go. 0:44:50.920 --> 0:44:53.040 It's like lamas. Lamas will have pick a spot and 0:44:53.040 --> 0:44:55.200 ship in the spot and make like a little hill 0:44:55.480 --> 0:44:58.319 and then they'll actually climb up on the hill. After 0:44:58.400 --> 0:45:00.680 many months of building it up, use it as a 0:45:00.760 --> 0:45:03.319 place to get a look around. It's pretty smart, pretty dog. 0:45:03.719 --> 0:45:07.759 That's like the ultimate ultimate recycling of materials. They're like, 0:45:07.840 --> 0:45:11.400 not only is it food, but it's also function closed 0:45:11.440 --> 0:45:15.080 loop man. So they have a defecation log. And Chris 0:45:15.120 --> 0:45:17.120 took some. It's very good, it's very good to eat. 0:45:17.400 --> 0:45:19.480 And he took some, and he sucks that cooking not 0:45:19.560 --> 0:45:22.800 socks of cooking, socks of cooking game. By your admission, 0:45:22.920 --> 0:45:26.600 i'd say sucks at cooking, flat out socks a cooking. Yeah, 0:45:26.640 --> 0:45:28.960 the game doesn't help because it just adds like another 0:45:29.080 --> 0:45:33.239 level of like trying to prepare the rabbit for a 0:45:33.320 --> 0:45:38.239 lady who he was, you know, trying to impress. It 0:45:38.360 --> 0:45:41.840 came out gray. No one was happy. He felt that 0:45:41.880 --> 0:45:45.760 he'd set he'd set everything back. Tell us the recipe, 0:45:45.880 --> 0:45:48.520 the procedure I forgot. I think it was a recipe 0:45:48.600 --> 0:45:51.360 in one of the in the small game, don't you dare. 0:45:53.120 --> 0:45:55.520 But here's where I messed up. Here's where I messed up. 0:45:55.600 --> 0:46:00.120 I think I think the taste wasn't wasn't bad. It 0:46:00.280 --> 0:46:02.359 was just the color. And I think the issue was 0:46:02.440 --> 0:46:05.360 like I just didn't brown it enough before, because I 0:46:05.400 --> 0:46:09.880 think it calls for browning and then you bake it right. Maybe, 0:46:10.120 --> 0:46:12.799 but anyways, the browning, and that's I think that was 0:46:12.880 --> 0:46:16.560 my fatal misstep was like as it was like I 0:46:16.680 --> 0:46:19.000 was just worried about burning it the whole time. And 0:46:19.080 --> 0:46:22.040 that's the perfect segue because that's exactly what Danielle was 0:46:22.080 --> 0:46:25.279 just talking about, was like making food apptized into the eyes. 0:46:26.239 --> 0:46:28.160 You didn't pull that was rule number one. And then 0:46:28.200 --> 0:46:30.160 nobody was like, I wish I would have been there 0:46:30.200 --> 0:46:32.799 for this meal. Man, it would have been yeah, a 0:46:32.880 --> 0:46:35.480 fly on the wall or more like Steve or more 0:46:35.520 --> 0:46:38.600 like Chris's chef that was there. Fly on the wall, 0:46:38.680 --> 0:46:42.040 Fly on the wall. Moving on. You couldn't like we'd 0:46:42.080 --> 0:46:45.080 beat yep about this book because we don't know what happened. 0:46:45.360 --> 0:46:47.839 The reason I'm moving on, there's there's no lesson. There's 0:46:47.880 --> 0:46:49.919 no lesson. Like if I was there, if someone would 0:46:49.920 --> 0:46:52.240 have been there, I would have said, like, that's actually 0:46:52.480 --> 0:46:57.600 looks great, it's not a problem or whatever. Did it 0:46:57.680 --> 0:47:02.280 look bad or did it also taste? No, it tasted. 0:47:02.520 --> 0:47:05.000 I mean it wasn't like probably amazing, but it was 0:47:05.080 --> 0:47:08.120 it was edible for sure. Flavor was good. Flavor was there, 0:47:08.400 --> 0:47:11.080 it was it tender, it was a little it was. 0:47:11.160 --> 0:47:12.799 It was not as tender as I had hoped it 0:47:12.840 --> 0:47:16.439 could have gone for not thirty minutes. The tenderness was yeah, 0:47:16.440 --> 0:47:18.040 that was a little bit of an issue. And then 0:47:18.080 --> 0:47:21.839 the gray, the color was the worst part. That was 0:47:22.160 --> 0:47:24.840 a daughter, do you mind? Um, can you jump in 0:47:24.880 --> 0:47:27.839 and give some perspective on tongue, because I'm guessing that 0:47:27.920 --> 0:47:34.680 you didn't discover tongue when you were twenty. Um, well no, 0:47:34.880 --> 0:47:37.799 I I actually discovered tongue and I was eighteen. Oh yeah, 0:47:38.040 --> 0:47:41.960 not only because I was in culinary school. So that's 0:47:41.960 --> 0:47:44.040 how you found out about it. Yeah, So it wasn't 0:47:44.080 --> 0:47:47.479 from like like, it wasn't like a family thing from 0:47:47.640 --> 0:47:52.399 having families from Mexico. Well it could of Mexico. No, no, no, 0:47:52.520 --> 0:47:57.719 you're you're You're right on many levels except for um my, um, 0:47:57.719 --> 0:48:00.320 it could have had tongue really from my my mom's side, 0:48:00.320 --> 0:48:03.240 which is Russian Jewish from the East coast New Yorker, 0:48:03.520 --> 0:48:05.560 so that easily could have brought tongue into our life. 0:48:05.560 --> 0:48:08.799 But and from my dad's the Latino edge. But um no, 0:48:08.920 --> 0:48:11.000 I was raised sort of in a in sort of 0:48:11.040 --> 0:48:14.120 more of a natural culture. I was raised on like 0:48:14.120 --> 0:48:16.680 tofu and miso soup, and not a lot of game, 0:48:16.800 --> 0:48:18.440 not a lot of wild um, not a lot of 0:48:18.440 --> 0:48:22.760 proteins like meat based proteins. Yeah, more vegetarian macrobatic cooking, 0:48:22.840 --> 0:48:27.279 which is whole whole plant cooking. Um. Fish was expensive. 0:48:27.320 --> 0:48:29.879 So trout. Yeah, if the twin and I twin brow 0:48:29.880 --> 0:48:32.040 and I caught trout, we eat out. Um. And I 0:48:32.080 --> 0:48:34.080 guess when I was looking my teens who started hunting, 0:48:34.160 --> 0:48:37.959 so we're like, Mom, we're eating game, you know, brought 0:48:37.960 --> 0:48:40.920 like a deer leg home. Um. But so tongue for 0:48:40.960 --> 0:48:45.560 me cooking school, um was the intro to methodology and 0:48:45.600 --> 0:48:50.839 through methodology. UM. When when we talk about cooking, methodology 0:48:51.360 --> 0:48:56.320 required a diverse range of of muscle cuts that require 0:48:56.960 --> 0:49:00.840 different cooking methods in order to have a tender brown 0:49:00.960 --> 0:49:04.279 not gray rabbit, etcetera. You know. So my take on 0:49:04.360 --> 0:49:06.279 tongue was that was my first experience it, and then 0:49:06.320 --> 0:49:08.920 traveling through traveling around the world, you see it on 0:49:08.960 --> 0:49:10.920 all kinds of menus. It's really the US has one 0:49:10.920 --> 0:49:15.319 of the most limited animal based protein availability kind of 0:49:15.840 --> 0:49:18.520 you know, like available options out there. You go to 0:49:18.640 --> 0:49:20.960 Europe and they're eating turkey every single day, not just 0:49:21.040 --> 0:49:23.520 on Thanksgiving, Well that's our holiday, but you know, not 0:49:23.600 --> 0:49:27.360 just in the fall. So I've seen in cooked tongue 0:49:27.800 --> 0:49:31.919 a bit um and and I you know, I think 0:49:31.960 --> 0:49:35.040 it's it's it is interesting, especially um, I mean, heck, 0:49:35.080 --> 0:49:36.640 you have a I think you have a recipe out 0:49:36.680 --> 0:49:39.560 there for like duck tongues. You cooked duck tongues before. 0:49:40.360 --> 0:49:43.160 Really people are cooking duck tongue. I mean that's that's 0:49:43.160 --> 0:49:46.399 a bite I've been I've been served it, but I haven't. Yeah, 0:49:46.520 --> 0:49:49.279 so tongue. This is how So here's my thing on Well, 0:49:49.320 --> 0:49:53.120 I can't let duck tongues go like for real, it's 0:49:53.120 --> 0:49:58.680 like a crispy duck tongue. It's popular in Asian cultures. 0:50:00.000 --> 0:50:01.800 It was more like walk fried and then tossing the 0:50:01.840 --> 0:50:03.600 sauce kind of a thing. So imagine eating like a 0:50:03.640 --> 0:50:05.759 popcorn shrimp. Maybe not as tender, but there's gonna be 0:50:05.760 --> 0:50:08.000 a little chew in there. Are they peeling those two? 0:50:09.160 --> 0:50:13.040 I don't think so I haven't prepared him. Interesting, We're 0:50:13.040 --> 0:50:16.399 gonna be trying well, counting seasons coming up, so I'll 0:50:16.400 --> 0:50:19.919 sign up right now for that trip. I'll be fine. Um, well, 0:50:20.120 --> 0:50:24.040 we'll just like just pull a bunch of dog. There's 0:50:24.040 --> 0:50:25.880 a handle like there's a handle that I'm always I 0:50:25.920 --> 0:50:27.440 got like a running list of should I want to 0:50:27.480 --> 0:50:29.320 mess with to have a mess with you? And so 0:50:30.160 --> 0:50:32.080 you know, have you ever been to like a dim 0:50:32.080 --> 0:50:36.919 sum place and eating the geled chicken feet? You know? Yeah? 0:50:37.120 --> 0:50:39.400 Like you know I haven't. You know, I want to 0:50:39.440 --> 0:50:44.120 get around to replicating that with turkey feet grows. Feet 0:50:44.280 --> 0:50:47.160 feet are great. So feet we're bouncing around a little bit. 0:50:47.160 --> 0:50:49.520 But the best foot rest chicken for the recipe I 0:50:49.560 --> 0:50:51.719 ever had was made by a Jamaican lady and she 0:50:51.760 --> 0:50:53.840 would use the feet. It's what I do now. I 0:50:53.880 --> 0:50:56.240 make all of my chicken stock out of chicken feet. 0:50:56.480 --> 0:50:59.040 So it's because it's loaded with all of the tendons 0:50:59.080 --> 0:51:01.840 you raise up chickens. I raised chickens, not enough to 0:51:01.880 --> 0:51:04.760 call butcher myself. I just buy pounds of frozen chicken 0:51:04.760 --> 0:51:07.640 feet from the butcher or grocery store. And the reason 0:51:07.719 --> 0:51:10.600 I use those for chicken stock is because um per 0:51:11.360 --> 0:51:14.719 you know, like per square pound, I guess or however 0:51:14.719 --> 0:51:18.360 you wanna um you know, like equate that a foot 0:51:18.400 --> 0:51:22.560 has the most connective tissue and ligaments and cartilage and 0:51:22.640 --> 0:51:25.879 joint matter which is packed with collagen, and collagen when 0:51:25.920 --> 0:51:31.560 cooked down, turns into gelatin, which creates your beautiful viscous 0:51:31.640 --> 0:51:34.000 broths and stocks that have mouth feel and stuff. So 0:51:34.320 --> 0:51:36.879 pound per pound and pound and dollar per pound. It's 0:51:36.880 --> 0:51:39.920 like the most economical way to have the best tasting 0:51:40.080 --> 0:51:43.360 stocks out there is go for the shins, the hooves, 0:51:43.440 --> 0:51:47.719 the um, the feet, the tail. Right, if you're hunting 0:51:47.719 --> 0:51:49.680 animal with tail, I know you're worried about how far 0:51:49.719 --> 0:51:51.600 off track you are, and I know where I know 0:51:51.600 --> 0:51:53.880 where you need to wind up. Can I throw another 0:51:53.920 --> 0:51:57.880 thing in to ask if you have any familiarity, um 0:51:58.320 --> 0:52:01.719 you're from with birds nest soup? Yes, okay. So there's 0:52:01.760 --> 0:52:05.360 a type of swallow, a cliff dwelling swallow. I'm not 0:52:05.360 --> 0:52:07.040 talking to you, I'm talking to the listener. There's a 0:52:07.040 --> 0:52:12.480 cliff dwelling swallow that produces a spit that has a 0:52:12.520 --> 0:52:17.279 glue like quality to it, and they take nesting materials 0:52:18.160 --> 0:52:23.360 coated with this spit and then build their nest and 0:52:23.560 --> 0:52:27.440 birds nest soup it's the thing that people do to you. Basically, 0:52:27.520 --> 0:52:32.920 take this thing and simmer it and extract that viscous 0:52:33.719 --> 0:52:37.520 liquid from it, and it's used to make like a 0:52:37.640 --> 0:52:43.440 somewhat viscous consumme a. I took cliff swallow, you know, 0:52:43.480 --> 0:52:46.520 the mud ones, the mud nests that you see here 0:52:46.560 --> 0:52:48.959 under bridges and stuff. I took a bunch of those 0:52:49.000 --> 0:52:51.760 and bashed them up and boiled them for a long time, 0:52:52.000 --> 0:52:55.399 and then let the dirt settle and strained it off 0:52:55.840 --> 0:52:58.440 and reduce that down. And I could never find what 0:52:58.560 --> 0:53:02.040 I was after, Like, I could never get like that. 0:53:02.440 --> 0:53:07.399 Yeah spit, Yeah, that viscous spit. Different types of swallow. Yeah, 0:53:07.440 --> 0:53:11.520 but go on, um tongues, So yeah, tongues. What do 0:53:11.600 --> 0:53:13.360 we we're talking about? Sort of what's my take or 0:53:13.760 --> 0:53:16.239 what's my I think it's a muscle worth eating. I 0:53:16.239 --> 0:53:18.920 think it's uh, I think it's just it's it's ridiculous. 0:53:19.000 --> 0:53:22.319 If you look at the commercial industry. Um, you know 0:53:22.440 --> 0:53:25.640 that the commercial industry waste very little because everything's got 0:53:25.760 --> 0:53:27.920 value to it. You know, I messed I messed you up. 0:53:28.160 --> 0:53:31.600 That's not where you were? Where was that feet? Oh? Well, 0:53:31.880 --> 0:53:35.360 could you do a turkey footwork? Have you done with 0:53:35.400 --> 0:53:38.680 the wild turkey? No? I haven't reason, I don't know 0:53:38.719 --> 0:53:44.600 what I say. My geese feet for stock? Yeah? Clean? Yeah, 0:53:44.800 --> 0:53:49.080 Canada's um so their feet are pretty nasty, so I 0:53:49.120 --> 0:53:54.000 always wash them clean potatoes, scrubber, scrub them off, and 0:53:54.040 --> 0:53:56.880 then I blanch in boiling water in case there's anything 0:53:57.920 --> 0:54:00.480 bacterial wise on it, because you don't want all that 0:54:00.600 --> 0:54:04.359 inside of your stock. So yeah, I blanched them, scrub them, 0:54:04.400 --> 0:54:07.960 and then um knife start to break them out the 0:54:08.040 --> 0:54:10.400 joints to sort of open them up, and then I 0:54:10.440 --> 0:54:13.160 throw them in the stock. No ship there you go. 0:54:13.600 --> 0:54:16.279 Every almost every part of the animal I mean, could 0:54:16.360 --> 0:54:20.400 be simmered down to a flavored broth. There's no reason 0:54:20.440 --> 0:54:28.399 why not to, you know. Yeah. On tongues, um, yeah. 0:54:28.680 --> 0:54:32.360 So for tongue, for me, it's I enjoy it a 0:54:32.400 --> 0:54:36.239 few different ways. The way Danielle's recipe shares, which is 0:54:36.719 --> 0:54:41.680 slow cooked until it's tender, peeled and then browned off. Right, 0:54:41.719 --> 0:54:45.360 If I do, I have that right and seasoned. Um. 0:54:45.440 --> 0:54:47.799 I like it that way. I also like it more 0:54:47.840 --> 0:54:50.840 as a deli meat as well, So slow cooked until 0:54:50.880 --> 0:54:54.640 tender peeled and then left whole. And and so I'll 0:54:54.680 --> 0:54:58.040 cook a tongue, peel it back, and then once it's 0:54:58.080 --> 0:55:00.239 at that tender place, I'll just refreeze it a again 0:55:00.680 --> 0:55:03.560 and just label it cooked tongue, and at that point 0:55:03.560 --> 0:55:08.359 it's ready for kind of an array of possibilities. You 0:55:08.400 --> 0:55:12.040 could your tongues too, or just bigger ones, but I 0:55:12.120 --> 0:55:14.160 usually just mess with the bigger ones as of yet, 0:55:14.719 --> 0:55:17.279 I have a very limited time in my day to 0:55:17.360 --> 0:55:20.160 day and and the r O I comment earlier, it's 0:55:20.200 --> 0:55:21.840 kind of bang for your buck, like an elk tongue 0:55:21.920 --> 0:55:24.560 or a cow tongue. Um just has more bang for 0:55:24.600 --> 0:55:27.319 your buck. I'll go down they harvest bison on the 0:55:27.360 --> 0:55:29.960 park line here in southwest Montana as part of a 0:55:30.480 --> 0:55:35.440 indigenous hunting opportunity for native tribes from the Pacific Northwest 0:55:35.480 --> 0:55:37.239 to come in and hunt bison that are coming out 0:55:37.280 --> 0:55:40.160 of Yellowstone Park. And all often go down during that 0:55:40.200 --> 0:55:43.160 time of year and pick up heart and um kidney 0:55:43.400 --> 0:55:46.600 and call fat and tongue if they don't want them, 0:55:46.640 --> 0:55:49.680 because I mean, that's major bang for your buck. Freaming 0:55:49.680 --> 0:55:53.160 he well, you know, um but so so so I'll 0:55:53.239 --> 0:55:55.880 keep a cold, a cooked tongue in the freezer and 0:55:55.920 --> 0:55:58.400 at that point I'll thought out and slack it and 0:55:58.560 --> 0:56:01.520 uh and then just slice it. Course, slack it means 0:56:01.800 --> 0:56:03.880 is a restaurant term when you pull something out of 0:56:03.880 --> 0:56:06.640 the freezer and let it thought slowly, Right, so you 0:56:06.680 --> 0:56:08.960 would pull something and put it on the tray and 0:56:09.000 --> 0:56:10.480 throw it in the fridge for a couple of days 0:56:10.480 --> 0:56:12.600 and let it slack or thaw out and or put 0:56:12.600 --> 0:56:15.560 it on your counter. Um. I always felt like when 0:56:15.560 --> 0:56:19.320 you dump a frozen something because you're stressed and hustling, 0:56:19.360 --> 0:56:21.160 you don't have time, and you dump it in warm water, 0:56:21.760 --> 0:56:25.279 you're you're almost like stressing more water and moisture out 0:56:25.360 --> 0:56:27.359 of the meat, and you end up you end up 0:56:27.360 --> 0:56:28.799 with a lot more coming out of it than when 0:56:28.800 --> 0:56:31.120 you just let it naturally thaw on its own at 0:56:31.160 --> 0:56:34.000 room temp. Um. But so when the tongue is then thought, 0:56:34.000 --> 0:56:36.319 I'll just cut it like just quarter inch, just like 0:56:36.360 --> 0:56:37.880 you would have steak sandwich, and I'll throw it on 0:56:37.920 --> 0:56:40.799 a bagel with a arugular or sprouts and onion and 0:56:40.840 --> 0:56:43.000 good mustard and mayo and what and just make a 0:56:43.040 --> 0:56:46.440 sandwich out of it. Now. Oh yeah, it's amazing and 0:56:46.560 --> 0:56:48.680 uh and and it's interesting. Right, So I have this 0:56:48.760 --> 0:56:52.200 thought a lot, is that how often are folks eating 0:56:52.719 --> 0:56:57.880 meat without seasonings, without salt, without any herbs, without anything 0:56:57.920 --> 0:57:00.840 but the meat just like and know, like that's what 0:57:01.000 --> 0:57:02.960 rabbit tastes like, that's what antelope tastes like. That's what 0:57:04.120 --> 0:57:09.400 rarely right, and so oftentimes we're eating a combination of 0:57:09.480 --> 0:57:11.680 It's like seeing something naked for the first time, you know, 0:57:11.880 --> 0:57:14.799 seeing to eat meat. You know what I'm saying. It's 0:57:14.800 --> 0:57:17.560 like you look like you know, but to eat something 0:57:17.640 --> 0:57:22.520 without any of the dressings, and it's it's a never, yeah, never, 0:57:22.680 --> 0:57:24.840 And you should do it because then it starts the 0:57:24.880 --> 0:57:28.520 fundamental process of of the education of well, that's what 0:57:28.640 --> 0:57:32.760 it tastes like. Ok Now, is a little bit of salt. 0:57:33.040 --> 0:57:34.960 But if I really barely, like what's this like, I 0:57:34.960 --> 0:57:36.240 still put a little bit of salt on it. But 0:57:36.280 --> 0:57:38.840 you're right, you should strip it down. Well. Boiled pasta, 0:57:38.960 --> 0:57:42.200 just for the easiest test, just boiled pasta in naked 0:57:42.200 --> 0:57:45.479 water and boiled pasta in salted water, and you're sounds 0:57:45.600 --> 0:57:47.520 so much that you're tasting the salt if it's see 0:57:47.600 --> 0:57:51.520 if it's salted appropriately is salt dehydrates, So salt pulls 0:57:51.560 --> 0:57:55.640 out natural flavors in the form of dehydration. It's pulling 0:57:55.680 --> 0:57:59.000 out moisture from anything. You put salt on an apple, 0:57:59.520 --> 0:58:02.320 it's gonna you're gonna see liquid come up, and that's natural, 0:58:03.080 --> 0:58:07.280 that's the moisture that's within that organic matter, right, And 0:58:07.280 --> 0:58:09.720 so salt thing is kind of fundamental to pulling natural flavor. 0:58:09.880 --> 0:58:13.520 You can over salt and that's a bad deal too. Um. So, 0:58:13.520 --> 0:58:15.880 So that's one way I like to cold slice a tongue. 0:58:16.160 --> 0:58:17.760 And then another one that I want to mess with 0:58:17.840 --> 0:58:21.760 more is um is slow cooking it till it's tender 0:58:22.280 --> 0:58:25.160 and um and then slicing it and then frying it 0:58:25.280 --> 0:58:27.720 so you're still trying to brown it. But I'll just 0:58:27.840 --> 0:58:31.080 I'll shallow fry it in a cast iron full of ward, right, 0:58:31.880 --> 0:58:34.080 and maybe dredged a little bit too, so that that's 0:58:34.120 --> 0:58:37.200 put Take that cold sliced tongue, season it with some 0:58:37.280 --> 0:58:40.160 salt and pepper, if you will, flour, and then fry it. 0:58:40.400 --> 0:58:41.960 And now all of a sudden you have this crispy 0:58:42.000 --> 0:58:45.479 little like chicken fried steak thing happening. And that's pretty sweet. Yeah. 0:58:45.480 --> 0:58:47.280 I want I've been wanting to do the same thing 0:58:47.320 --> 0:58:51.520 because then it for me, it reminds me of calamari almost. Yeah. Yeah, 0:58:51.680 --> 0:58:55.920 tech soft texture, crisp, we exter exterior. Have you ever 0:58:55.920 --> 0:59:00.600 sue vied tongue? I haven't haven't either. No, i I'm 0:59:00.640 --> 0:59:06.640 currently personal like personal like headbutting match within my own 0:59:06.680 --> 0:59:10.680 mind between Suvie versus No Suvie and the love hate 0:59:10.960 --> 0:59:13.760 kind of going on. And explain that, explain, give me 0:59:13.800 --> 0:59:17.040 the give me the argument against each well, if anyone 0:59:17.080 --> 0:59:18.760 out there does or does not, if you do not 0:59:18.800 --> 0:59:22.800 know what suvie cookery is, suvie cookery is basically in French, 0:59:22.840 --> 0:59:26.040 I think it translates to cooked in vacuum, and it's 0:59:26.080 --> 0:59:31.160 basically you are taking anything, putting it in a plastic 0:59:31.320 --> 0:59:34.320 bag of some kind, moving all the air out ziplock 0:59:34.400 --> 0:59:38.160 back seal bag exactly and then uh and then submerging 0:59:38.200 --> 0:59:41.280 that bag in water bath and using an immersion wand 0:59:41.520 --> 0:59:45.040 a heated wand to then circulate and maintain a temperature 0:59:45.760 --> 0:59:49.320 of of of within the water, which then brings that 0:59:49.720 --> 0:59:52.000 food in the bag to that temperature and holds it 0:59:52.000 --> 0:59:54.200 at that temperature. Just like you're doing a great job 0:59:54.320 --> 0:59:56.280 right now. I feel we should just have you on 0:59:56.440 --> 1:00:01.400 hand just now and an to do an explanation of something. 1:00:01.440 --> 1:00:04.360 I don't know what suvied was. That was super educational. 1:00:04.560 --> 1:00:06.800 It's been around it's like the seventies yea, And yet 1:00:06.880 --> 1:00:09.200 it's just like GPS. I always here and then when 1:00:09.240 --> 1:00:12.320 people are like suvied, I'm like, oh yeah, I always 1:00:12.360 --> 1:00:15.360 thought that was something like so new. Well, but it's 1:00:15.400 --> 1:00:18.440 new to us. So GPS is not new to the world. 1:00:18.560 --> 1:00:22.600 But it's like so many things that require um development 1:00:22.680 --> 1:00:24.520 and R and D. There's a ton of time and 1:00:24.600 --> 1:00:27.480 energy and money it goes in. So it's usually developed 1:00:27.560 --> 1:00:30.560 for the industry and then it comes down to the consumer. Yeah, 1:00:30.560 --> 1:00:32.720 I think it's already Like when was the life cycle 1:00:32.880 --> 1:00:35.760 in like New York restaurants of Suvie, Well, they didn't, 1:00:35.760 --> 1:00:37.600 they didn't quit. It was that was it was. That's 1:00:37.600 --> 1:00:40.280 where it found its use. That's where it found its 1:00:40.280 --> 1:00:42.760 thing is you could you could if you're a caterer, say, 1:00:42.880 --> 1:00:44.880 or you're doing a wedding and you need to have 1:00:45.000 --> 1:00:52.800 at six o'clock, you're gonna serve one hundred four steaks, okay, 1:00:53.000 --> 1:00:55.280 it would be that you would have this giant tank 1:00:55.960 --> 1:00:58.520 with a circulator in there and all those sons of 1:00:58.560 --> 1:01:03.120 bits and steaks are in there at one degrees yes, 1:01:03.920 --> 1:01:06.480 and they're just ready to go, and then you pull 1:01:06.520 --> 1:01:09.000 them out, put a sea on them, put a flame 1:01:09.080 --> 1:01:12.080 on him, and wham. The door at the same time, 1:01:12.240 --> 1:01:15.600 or you could pre prep all these entrees and have 1:01:15.680 --> 1:01:19.160 them already and you and you start serving dinner at five, 1:01:19.520 --> 1:01:22.000 and you're serving dinner until one in the morning in 1:01:22.040 --> 1:01:25.000 a bistro, and all this ship is just like done, 1:01:25.080 --> 1:01:27.440 it's done. The order comes in, you grab the bag out, 1:01:27.480 --> 1:01:29.120 open the bag up, put a sea on it. It's 1:01:29.120 --> 1:01:31.720 fucking scallops whatever, put a sea on them. Out the door. 1:01:32.160 --> 1:01:34.360 And you're just basically grabbing sacks out of a hot 1:01:34.400 --> 1:01:36.520 tank of water, putting the finish and touches on it, 1:01:36.600 --> 1:01:39.200 dressed a dish, go out the door. But wouldn't you 1:01:39.200 --> 1:01:41.360 agree also, And it's not it's not like they quit 1:01:41.440 --> 1:01:46.360 doing that because it got hip. They're still doing it, right. 1:01:46.400 --> 1:01:48.960 But I think that there was a hip nous at 1:01:49.000 --> 1:01:52.400 one point to it where people were like, I am 1:01:52.440 --> 1:01:57.320 going to find a sou vied steak filet or whatever 1:01:57.520 --> 1:02:01.040 because it is special when it was on the menu listed, like, 1:02:03.840 --> 1:02:05.960 rather me into some secret trick that would be off 1:02:06.000 --> 1:02:08.480 putting the people. Everyone remember when Kale was all over 1:02:08.520 --> 1:02:10.800 the menu, It's like, not Kale's not sucking new to anywhere, 1:02:10.960 --> 1:02:13.880 because like someone started busting Kale's balls because it's got 1:02:13.960 --> 1:02:18.240 like what's wrong with kale? Everybody got hip on kale, 1:02:18.280 --> 1:02:20.480 and then it came out that everybody started busting balls 1:02:20.520 --> 1:02:24.520 on kale because Kale has some problem. So there's I 1:02:24.560 --> 1:02:26.680 have no problem with Kale. But when it comes to 1:02:26.720 --> 1:02:29.840 Stuvie cookery, it was developed in the late seventies early 1:02:29.880 --> 1:02:33.960 eighties and went through the industrial use and and then 1:02:34.040 --> 1:02:36.760 just I think it hit the restaurant scene like in 1:02:36.840 --> 1:02:39.920 the later later nine like late late nineties, and then 1:02:39.920 --> 1:02:43.240 two thousand's and then consumers. I think I didn't start 1:02:43.320 --> 1:02:46.800 seeing a purchasable you go to Amazon and buy a wand, 1:02:47.400 --> 1:02:50.880 which is what they're called an immersion wand and um. Yeah, 1:02:50.960 --> 1:02:57.120 like Brevel Rebel has the Jewel, the a Nova, that's 1:02:57.160 --> 1:02:58.800 when I have and you can control them with an 1:02:58.800 --> 1:03:01.800 app on your phone. So it's just a continuation of 1:03:01.840 --> 1:03:05.520 these these these tools like GPS and hunting now and 1:03:05.520 --> 1:03:07.280 and on X on our phone and everything else, like 1:03:07.480 --> 1:03:10.720 these things that enable us to just continue to be 1:03:10.800 --> 1:03:13.480 badass at what we want to do in our world. 1:03:13.760 --> 1:03:17.240 But my thing with Suvied is, yes, you could take 1:03:17.560 --> 1:03:20.240 the toughest cut of meat. And I've been doing more 1:03:20.280 --> 1:03:22.360 and more of this where I will literally so I 1:03:22.680 --> 1:03:25.240 some people wrap in plastic wrap and then butcher paper 1:03:25.240 --> 1:03:28.280 if you're butchering at home. I really stick to the 1:03:28.360 --> 1:03:32.400 vacuum sealed you know, almost everything. Um. I just feel 1:03:32.440 --> 1:03:34.600 that you if you can freeze it for longer. And 1:03:34.600 --> 1:03:36.320 and what I've started to do is I'll thaw the 1:03:36.400 --> 1:03:39.320 item in the bag and I'll go directly into the 1:03:39.320 --> 1:03:43.640 suvie machine once it's thawed, so rather than you can't 1:03:43.680 --> 1:03:45.080 throw it in FROs and but you better account for 1:03:45.080 --> 1:03:48.440 that because it takes a lot longer. Um. But so 1:03:48.520 --> 1:03:50.400 here's the deal, is that you can suvie a tough 1:03:50.440 --> 1:03:53.200 cut like we'll just call it like a deer shank 1:03:53.680 --> 1:03:57.280 and um, and then pull it out twenty hours later 1:03:57.320 --> 1:03:59.919 at a hundred and seventy degrees and it's falling apart 1:04:00.280 --> 1:04:04.240 tender now. But there is no caramelization of sugars, which 1:04:04.280 --> 1:04:06.080 is when you have a steak, or when you have 1:04:06.120 --> 1:04:08.840 a crispy fried egg, or when you have a brule 1:04:08.840 --> 1:04:12.640 aid creme brule. The the the the cooking of sugar 1:04:12.720 --> 1:04:15.200 to the point where it's about to turn into candy 1:04:15.360 --> 1:04:18.560 or burn is caramelization. And it's a beautiful thing like 1:04:18.600 --> 1:04:20.600 it's it's like frying that tongue meat that Danielle is 1:04:20.600 --> 1:04:22.720 talking about. And so what happens is is when you're 1:04:22.720 --> 1:04:26.640 Suvie cooking, you're wet cooking and there's no uh, there's 1:04:26.720 --> 1:04:30.000 no none of the sugars are being developed to a 1:04:30.040 --> 1:04:32.160 point of caramel, and so you're just losing on a 1:04:32.160 --> 1:04:36.960 ton of flavor. And so the old school method pre Suvie, 1:04:37.480 --> 1:04:39.240 which is to make something so you're trying to make 1:04:39.280 --> 1:04:42.560 something tender, is you're brazen, which is you're browning it 1:04:43.160 --> 1:04:45.280 and then you're putting it in a water or stock 1:04:45.360 --> 1:04:47.120 bath of some kind. You're putting it with liquid and 1:04:47.160 --> 1:04:49.760 aromatics like carrots and onions and garlic, and then you're 1:04:49.800 --> 1:04:52.240 slow cooking, so you're doing the same thing Suvie's doing, 1:04:52.280 --> 1:04:55.080 but you're browning at first, and all that browning is 1:04:55.120 --> 1:04:57.920 going into the brazen liquid, which then can become a 1:04:57.920 --> 1:05:01.560 beautiful gravy your sauce. Right. So that's where my love 1:05:01.600 --> 1:05:04.200 hate comes in, is like with Suvie, it's it's like 1:05:04.800 --> 1:05:07.240 you can put flavorings in the bag and then seal 1:05:07.280 --> 1:05:11.040 it up, and so it's I I love it, but 1:05:11.080 --> 1:05:14.480 at the same time, sometimes I don't want to let 1:05:14.080 --> 1:05:16.360 a ship. Like I could cook a deer shank right now. 1:05:17.160 --> 1:05:19.439 What time is it, It's like ten thirty. I could 1:05:19.440 --> 1:05:23.120 cook a deer shank right now through traditional brazing brown 1:05:23.120 --> 1:05:28.520 itt liquid in the ovenrees six hours and it will 1:05:28.560 --> 1:05:31.000 be ready for dinner at six pm, like falling off 1:05:31.000 --> 1:05:34.120 the bone in the gravy in that pan is ready 1:05:34.160 --> 1:05:36.400 to go. I'll have to do is mashed potatoes. Right. 1:05:36.600 --> 1:05:40.920 So I'll counter that by saying I'll see it before 1:05:41.600 --> 1:05:44.800 like a roast. Sometimes I'll see it in a pan, 1:05:45.320 --> 1:05:47.439 put it in the bag. I'll put just a little 1:05:47.480 --> 1:05:50.600 bit of sock on the pan to sort of wipe 1:05:50.680 --> 1:05:56.680 up that fond poured in the bag. The fond you've 1:05:56.720 --> 1:05:59.280 got your own word. I noticed it on the glossary 1:05:59.440 --> 1:06:10.120 term scraping. Fun. Fond is another word for scrapings. Scrapings. Yeah, 1:06:10.160 --> 1:06:13.120 fond is the fancy culinary term. Dude, How do I 1:06:13.160 --> 1:06:20.480 not know so much stuff you read es? I get it, 1:06:20.520 --> 1:06:23.400 I get it. I just have never heard it described 1:06:23.440 --> 1:06:26.200 as fond. I mean it doesn't take the same root 1:06:26.280 --> 1:06:32.439 as fondue. No, obviously, no, never the word fun. At least, 1:06:32.480 --> 1:06:34.200 I admit it. A lot of dudes to say here 1:06:34.240 --> 1:06:37.480 going like uh huh uh huh, but I'm like never 1:06:37.480 --> 1:06:41.080 heard that. Well through your admittance, now everyone knows what fun. Yeah, 1:06:41.400 --> 1:06:44.440 so I'll do that. Um, and then a lot of 1:06:44.520 --> 1:06:46.880 juices still extract from that meat, and you have like 1:06:46.920 --> 1:06:49.800 a little bit, maybe like half a cup of really 1:06:49.880 --> 1:06:52.880 nice juices in there. But I agree on something like 1:06:52.960 --> 1:06:56.640 a shank you miss out on like really building a 1:06:56.720 --> 1:07:01.760 flavorful braise liquid. So for something like also Buco or 1:07:01.760 --> 1:07:07.360 anything like that, I would probably always brace it versus yeah, yeah, 1:07:07.480 --> 1:07:09.640 well and and so and really Okay, So I'm gonna 1:07:09.680 --> 1:07:12.000 distill my love hate down just to make it really clear. 1:07:12.520 --> 1:07:16.040 It's a time thing. So the recipe that I've known 1:07:16.120 --> 1:07:18.280 to come by if I want me to fall off 1:07:18.400 --> 1:07:21.320 the shank bone is roughly twenty hours at a hundred 1:07:21.360 --> 1:07:24.360 and seventy degrees fahrenheit. That's just what it takes. That's 1:07:24.360 --> 1:07:30.080 a long time for suvie or for whereas and you 1:07:30.160 --> 1:07:32.200 just have to plan ahead, do you just do right? 1:07:32.680 --> 1:07:35.440 But I don't always have the luxury planning ahead. So 1:07:35.520 --> 1:07:39.080 for me, six hours old school style in the oven, 1:07:39.080 --> 1:07:41.840 out of the oven, one pot, one pan. It's really 1:07:41.880 --> 1:07:44.320 just as simple. It just takes less time and you 1:07:44.400 --> 1:07:47.320 do end up with like a court or a substantial 1:07:47.360 --> 1:07:52.160 amount of gravy that's pretty beautiful. So they're both great technic. 1:07:52.240 --> 1:07:54.360 Can's kind of throw Then I'm gonna ask you another question. 1:07:54.440 --> 1:07:57.680 Let's go. I'm throwing one more thought in here. I 1:07:57.720 --> 1:08:02.080 think that when an argument in favor of doing say 1:08:02.120 --> 1:08:05.680 a sabuco suvied is that you don't need to be 1:08:05.760 --> 1:08:09.640 there to monitor it, and the window of it being 1:08:09.720 --> 1:08:15.600 done is a much broader window. Right, Yeah, it's it's 1:08:15.640 --> 1:08:18.240 like very safe to like leave your home leave this 1:08:18.320 --> 1:08:21.439 thing in there. You like, yeah, it'll be done maybe 1:08:21.439 --> 1:08:25.120 around six pm in this case, but six pm tomorrow, 1:08:26.000 --> 1:08:28.200 but you know, ten pm it will be kind of 1:08:28.280 --> 1:08:31.360 the same way. So I would argue that, and it 1:08:31.439 --> 1:08:33.479 was doesn't know not argue. I'm just gonna add to that. 1:08:33.520 --> 1:08:36.439 These are all great options for anybody listening to get into. Right, 1:08:36.800 --> 1:08:39.360 um is a crock pot, you know crock pots electrical. 1:08:39.560 --> 1:08:42.479 It's super bomber and safe. It's no different than putting 1:08:42.479 --> 1:08:45.400 it in the oven. And in a way, yeah, with 1:08:45.439 --> 1:08:48.600 the lid on it, it's self basting, meaning you're evaporating 1:08:48.640 --> 1:08:50.800 the broth and up to the lid and it's falling 1:08:50.840 --> 1:08:53.559 back down onto the meat. And that's I mean, people 1:08:53.600 --> 1:08:56.720 win home cooks that are busier than I am when 1:08:56.920 --> 1:09:01.240 every day with a crock pot like great invention. Somehow, though, 1:09:01.320 --> 1:09:04.800 I feel like if I do the same exact recipe, 1:09:05.080 --> 1:09:08.240 let's just say a sibuco, yeah, in a crock pot 1:09:08.360 --> 1:09:10.719 and then the Dutch oven with the lid in the oven, 1:09:10.800 --> 1:09:16.760 I feel like I get a different result. Right, I 1:09:17.400 --> 1:09:20.640 think the oven is a little bit better, and I 1:09:20.680 --> 1:09:23.400 think that it's somehow there's like a different kind of 1:09:23.439 --> 1:09:27.400 reduction going on, Like maybe the the way the lid 1:09:27.600 --> 1:09:30.519 you peeled off and you got like a something that 1:09:30.560 --> 1:09:36.280 tastes really good stuck to the lid of your Dutch oven. Yeah, 1:09:36.040 --> 1:09:38.080 that isn't there on a crock pot. I think it 1:09:38.120 --> 1:09:40.559 has to do with its dry heat versus wet heat. 1:09:40.760 --> 1:09:42.599 When you're in a crock pot, it's a steam based 1:09:42.680 --> 1:09:45.720 environment again, and when you're in an oven, the exterior 1:09:45.720 --> 1:09:48.040 of that crock pot is all dry heat. It's just 1:09:48.080 --> 1:09:51.479 it's a different It's um it's like you know, being 1:09:51.520 --> 1:09:54.360 warmed by the sun being versus being warmed by a sauna. 1:09:54.520 --> 1:09:57.640 So just it's different. I was gonna say, would fireplace 1:09:57.800 --> 1:10:01.960 versus sauna? Good? Now, Yeah, let me ask you another question. 1:10:02.360 --> 1:10:04.920 They're gonna ask Daniel another question. Here's my question for you. 1:10:05.360 --> 1:10:07.519 If you're living out of a freezer, like eating out 1:10:07.560 --> 1:10:09.519 of a freezer all the time. You were talking earlier 1:10:09.520 --> 1:10:13.000 about pulling it, like pulling the tongue out and let 1:10:13.040 --> 1:10:14.639 it just going into the fridge and let it take 1:10:14.640 --> 1:10:19.559 its time. How do you like the thought fish out 1:10:19.560 --> 1:10:25.760 of your freezer countertop, room temperature? What about you? I 1:10:25.880 --> 1:10:29.840 do that I do in my fridge, I do in 1:10:31.080 --> 1:10:34.840 uh back bag in cold water depending. I just didn't 1:10:34.880 --> 1:10:37.320 know if there was like because you having a lot 1:10:37.360 --> 1:10:40.120 of like technical training. Yeah, it's sort of like where 1:10:40.120 --> 1:10:41.640 you where you have this, you know you have like 1:10:41.720 --> 1:10:45.040 what works. Then there's also like food safety issues and 1:10:45.080 --> 1:10:46.960 all that kind of ship from commercial kitchens. I don't 1:10:46.960 --> 1:10:48.880 know if you had a different perspective on thong fish, 1:10:48.880 --> 1:10:51.240 if you had like never you can't ever set it 1:10:51.280 --> 1:10:55.400 on your counter, No you can. I mean the only 1:10:55.439 --> 1:10:59.800 thing I would say is size matters here. So if 1:10:59.840 --> 1:11:05.200 you are thawing out some huge piece of fish, like 1:11:05.680 --> 1:11:09.200 large larger than a turkey, like the belly off a 1:11:09.320 --> 1:11:13.240 sixty pound flat fifty pound flathood. Okay, Well, so the 1:11:13.320 --> 1:11:16.920 only caution here is that at that point I would 1:11:16.960 --> 1:11:19.080 thaw in the fridge and I would give it four days. 1:11:19.280 --> 1:11:21.679 And the only reason why is so it's a controlled 1:11:21.760 --> 1:11:27.320 environment where the extremities of that piece of meat are 1:11:27.360 --> 1:11:31.000 are never reaching an ambient room Tampa fifty or sixty 1:11:31.000 --> 1:11:32.920 while the inside is still frozen and you're waiting for 1:11:32.960 --> 1:11:35.439 that to happen, whereas it's always going to be at 1:11:35.479 --> 1:11:38.040 the outside is thirty something or forty forty, whatever your 1:11:38.080 --> 1:11:40.479 fridge is at as it slacks. That's a good point 1:11:40.479 --> 1:11:42.280 because you pull like, like, let's say, your thawing out 1:11:42.320 --> 1:11:45.080 of venison neck. Oh, I'll take forever some bitches sitting 1:11:45.120 --> 1:11:47.080 on your counter, sitting in like a pool of its 1:11:47.120 --> 1:11:50.000 own blood. Yeah, it's all just looks like all sad 1:11:50.040 --> 1:11:52.040 and warm. Then you get in there and still like 1:11:52.120 --> 1:11:57.880 still icy in the middle fridge. Yeah, yeah, totally. Guys. Um, 1:11:57.960 --> 1:12:01.479 do you guys want to talk about kidneys or hearts? First? 1:12:02.160 --> 1:12:05.599 Game kidneys or game hearts first? I have actually never 1:12:05.760 --> 1:12:10.640 cooked game well any kidney, let's talk about game hearts. 1:12:10.960 --> 1:12:13.720 I haven't either. I'd liked if anybody has some experience 1:12:13.760 --> 1:12:21.120 with you. I mean maybe in a scrambles. No, I 1:12:21.200 --> 1:12:26.800 was gonna say like in um oh, shoot, was it 1:12:26.880 --> 1:12:32.280 called giblets, giblets giblets? Yeah, I made kidney pudding with elk. 1:12:32.360 --> 1:12:37.479 Kidney tastes like piss. I messed it up. I didn't 1:12:37.479 --> 1:12:40.439 do it right. But when I do kidneys, I just 1:12:40.680 --> 1:12:42.519 cube him up. I know you've had this with me. 1:12:43.120 --> 1:12:45.280 Did you do it on their fognack out kidney with 1:12:45.320 --> 1:12:51.600 the kidney there? Yeah? Yeah, but that was like, no, 1:12:51.720 --> 1:12:54.120 I know, but I'm saying like, okay, sure, so yes, 1:12:54.160 --> 1:12:57.000 I have ingested it. But as we were eating, as 1:12:57.040 --> 1:12:59.880 we were eating that dish, I was like, oh, that's 1:13:00.000 --> 1:13:03.479 a kidney tastes like like very heavily seasoned with a 1:13:03.520 --> 1:13:06.760 bunch of other cuts in. Okay, yeah, do I walk 1:13:06.800 --> 1:13:12.879 around eating a kidney like an apple? But do I 1:13:12.920 --> 1:13:15.519 have you had it the way most people have it, 1:13:15.880 --> 1:13:19.280 where you peel the skin, you're supposed to give it 1:13:19.280 --> 1:13:22.400 a good soak, cube it up and put it in 1:13:22.520 --> 1:13:26.320 like an egg scramble. Put it in an Oregon scramble 1:13:26.760 --> 1:13:30.080 with mo foulon with MO make the camera bleed foulon. 1:13:30.479 --> 1:13:36.560 We even had kidney lung heart that was out of 1:13:37.560 --> 1:13:40.800 pre Were you working Were you working for us when 1:13:40.840 --> 1:13:45.960 we filmed in New Zealand? Nope? Oh all right. Were 1:13:46.000 --> 1:13:48.679 you working for us when we filmed up on the Brakes? Nope, 1:13:49.800 --> 1:13:52.880 you weren't. I was part time, but I had other 1:13:52.920 --> 1:13:55.519 commitments that fall guiding, and so that was one of 1:13:55.520 --> 1:14:02.200 the trips that I I I've never cooked game kidney, 1:14:02.240 --> 1:14:04.160 and I have a collection of them in the freezer 1:14:04.280 --> 1:14:06.120 right now that I've been wanting to do a steak 1:14:06.120 --> 1:14:08.679 and kidney pie. Just pop pies like a big Dutch 1:14:08.680 --> 1:14:10.760 of and pop peye. I think that'd be good. I 1:14:10.800 --> 1:14:15.960 think the thing with kidneys, if you look historically, it's um, 1:14:16.040 --> 1:14:19.080 it's oregan meat, and it's one of those things that 1:14:20.360 --> 1:14:24.760 it is protein. However, I'm certain they realize that it's 1:14:24.800 --> 1:14:26.639 you know, to just cook it medium are and slice 1:14:26.680 --> 1:14:30.280 it like a steak is like, yeah, it tastes okay. However, 1:14:30.360 --> 1:14:34.799 when it's dressed properly with a sauce and accompanying things, 1:14:35.240 --> 1:14:38.320 darn palatable and um. And sometimes I think, you know, 1:14:38.360 --> 1:14:40.599 you can look historically at recipes and be like, oh, 1:14:40.640 --> 1:14:43.679 they've been doing that for a long time. That's why 1:14:43.760 --> 1:14:46.439 it succeeds so that I have an interest in doing 1:14:46.640 --> 1:14:49.920 kidney pie for sure. Kidney. In my opinion, kidney falls 1:14:49.960 --> 1:14:57.960 into the trifecta of wild game ingredients that need to 1:14:58.000 --> 1:15:02.400 come from young critters. M M. It's like anybody who 1:15:02.479 --> 1:15:06.640 ever had sweetbreads. Anybody's eating sweetbreads in a restaurant, like 1:15:06.640 --> 1:15:11.439 a sweetbreads a thamus gland, it is delectable, it is 1:15:11.520 --> 1:15:16.040 phenomenal off veal. So like a six month old cow 1:15:16.120 --> 1:15:20.080 to get slaughtered, the thamus gland or the sweetbread is beautiful. 1:15:20.680 --> 1:15:25.680 As the animal gets older, it turns the gland matures 1:15:25.800 --> 1:15:27.920 into this kind of waxy thing that no one eats. 1:15:29.720 --> 1:15:34.599 I can't remember which planes tribe. Maybe it's the black Feet. 1:15:36.439 --> 1:15:40.760 I had a belief that um or at least here's 1:15:40.800 --> 1:15:47.560 the way euro Americans who spent time among them, captured 1:15:47.600 --> 1:15:50.280 what they took to be their belief. I always want 1:15:50.280 --> 1:15:57.679 to clarify that nowadays that at a time buffalo hunted 1:15:58.040 --> 1:16:03.400 and eight humans, and then humans got the bow and 1:16:03.560 --> 1:16:07.920 turned the tides and began hunting buffalo and eating them, 1:16:07.960 --> 1:16:12.479 and that the thymus gland was a chunk of human 1:16:12.560 --> 1:16:18.200 meat still stuck in the buffalo's throat. Again, this is 1:16:18.280 --> 1:16:23.080 as explained by by a Euro American traveler who traveled 1:16:23.080 --> 1:16:26.040 and hunted among them, So he could have got it 1:16:26.080 --> 1:16:28.600 all wrong, but that was his take on what was 1:16:28.640 --> 1:16:31.400 going on. One missed word could have totally you know 1:16:31.439 --> 1:16:34.120 what I'm saying. Yeah, because you hear last then you're like, 1:16:34.160 --> 1:16:36.679 now that you understand kind of like who how these 1:16:36.720 --> 1:16:39.680 things passed along? You realize that ship gets missed. But 1:16:39.720 --> 1:16:43.559 that was his take on it. Um. However, it turns 1:16:43.560 --> 1:16:45.880 the wax later, like I've tried to pull thamas glands 1:16:45.880 --> 1:16:48.320 out of game animals and it's just nothing. Like you know, 1:16:48.360 --> 1:16:50.640 I've peeled sweetbreads out of eld It's nothing. They're not 1:16:50.680 --> 1:16:53.160 the same. I think the other two components would be 1:16:53.560 --> 1:16:57.040 liver on old. Like you take a liver of a 1:16:57.040 --> 1:16:59.720 four year old white tail, it is not the same thing. 1:17:00.000 --> 1:17:04.559 All Yeah, the deliver out of a fawn of the year, 1:17:04.960 --> 1:17:10.080 and kidneys don't improve with age, So that I have 1:17:10.080 --> 1:17:12.799 a cat throw question. And on top of this, yeah, okay, 1:17:12.880 --> 1:17:18.160 age of what you're harvesting and eating. What's everyone's opinion 1:17:18.240 --> 1:17:21.800 on eating baby animals versus full grown animals. I think 1:17:21.840 --> 1:17:23.800 that the big I used to be like, you know, 1:17:24.160 --> 1:17:25.599 people used to say this all the time, like, oh, 1:17:25.640 --> 1:17:27.760 the big ones don't taste good. Dude, I'm telling you, 1:17:27.800 --> 1:17:31.800 there is nothing on this planet that is better than 1:17:32.240 --> 1:17:37.120 a big, big mealed your bucks that when you pull 1:17:37.200 --> 1:17:39.920 their highe they got like an inch of fat on 1:17:39.960 --> 1:17:44.240 their back. Is that the the answer you're you're getting 1:17:44.280 --> 1:17:45.760 you're wanting to get out, are you? Or is it 1:17:45.800 --> 1:17:50.280 more of the killing a young animal versus an old animal? 1:17:50.680 --> 1:17:52.280 All of it? I mean, there's six of us here. 1:17:52.320 --> 1:17:54.759 I mean, so I'm with Steve. One of my favorite 1:17:54.760 --> 1:17:57.040 recipes that my dad used to make, he would ask 1:17:57.080 --> 1:17:59.280 me to go harvest an old mule deer buck because 1:17:59.280 --> 1:18:02.280 he we knew it have huge fat on it and 1:18:02.400 --> 1:18:04.720 he wanted that as part of the thickening agent for 1:18:04.840 --> 1:18:07.519 his sauce. But some folks, you know, like maybe look 1:18:07.560 --> 1:18:10.840 at a spotted Vaughan and they're like, I can't kill that, 1:18:11.120 --> 1:18:14.080 you know, So I just wonder what, you know, like anything, cross, 1:18:14.200 --> 1:18:17.040 I don't have any I don't like the morality of it, 1:18:17.160 --> 1:18:18.960 or the ethics of it, or the aesthetics of it. 1:18:19.000 --> 1:18:21.080 I don't give a shit either way, Like it doesn't 1:18:21.080 --> 1:18:23.200 matter to me. At all. Yeah, it doesn't matter to me. 1:18:23.479 --> 1:18:27.719 I always grew up as far as like eating old 1:18:27.840 --> 1:18:31.120 versus young, I always grew up with people like I 1:18:31.160 --> 1:18:35.200 grew up a lot of meat hunters, UM in Pennsylvania, 1:18:35.240 --> 1:18:38.960 meat hunters. Yeah, And I always they always said, like 1:18:40.000 --> 1:18:44.760 old bucks are just nasty. Yeah, growing up, I had 1:18:44.760 --> 1:18:46.560 that in my head. But like people put it in 1:18:46.640 --> 1:18:48.640 your head. Yeah, you shoot a little buck like that's 1:18:48.680 --> 1:18:52.720 a good eater. Yeah. But you know, as i've you know, 1:18:53.000 --> 1:18:57.479 got more into like cooking my own ship, I've never 1:18:57.520 --> 1:19:00.720 noticed the difference. I mean I've noticed with mule deer. 1:19:01.120 --> 1:19:04.479 I don't know what the reasoning is, um, but like 1:19:04.960 --> 1:19:09.120 last year, UM, I had four different mule deer in 1:19:09.160 --> 1:19:12.240 my freezer, and I made the mistake of not labeling 1:19:12.320 --> 1:19:18.519 which deer was. And some of those deer just tougher 1:19:18.600 --> 1:19:24.160 in hell, had like a like a real like irony 1:19:24.200 --> 1:19:27.280 taste to it. I don't know, it's because I handled 1:19:27.320 --> 1:19:30.479 it wrong. And then other deer were they were they 1:19:30.640 --> 1:19:36.160 crippled up, limping around for four days before you found him. No, um, 1:19:36.200 --> 1:19:40.880 an other other mule deer were just phenomenal. Yeah, we 1:19:40.920 --> 1:19:44.680 did not last year, two years ago, we did a 1:19:44.680 --> 1:19:47.400 pepsi challenge. We had a year and a half old 1:19:47.400 --> 1:19:50.800 buck and probably what a three year old buck, maybe 1:19:51.200 --> 1:19:54.800 three or four year old buck eating the subitch raw. 1:19:55.920 --> 1:19:59.040 So it's like back legs. Now, granted one had been 1:19:59.080 --> 1:20:02.040 aged for a few day a's and one wasn't, So 1:20:02.160 --> 1:20:06.160 that's substantial, but it substantio because one was literally in 1:20:06.479 --> 1:20:11.320 rigor mortis. But throws off the challenge. It throws off 1:20:11.320 --> 1:20:16.400 the challenge, but it also informs the challenge, okay, because 1:20:16.600 --> 1:20:20.760 everyone thought the big buck was better just eating it 1:20:20.800 --> 1:20:25.160 as carpaccio. So even though they weren't totally equal and 1:20:25.160 --> 1:20:28.920 it wouldn't hold up the scientific rigor the test, it 1:20:29.040 --> 1:20:34.400 does say that handling. It suggests it might suggest to 1:20:34.479 --> 1:20:41.720 one that handling actually trumps age of animal. Here, I 1:20:41.760 --> 1:20:44.120 have a question you cool that you're honestly, I totally 1:20:44.120 --> 1:20:48.800 agree with that UM. Last year, one of the like 1:20:48.880 --> 1:20:50.880 we always have a big deer camp every year. One 1:20:50.920 --> 1:20:53.000 of the UM one of the deer that was shot 1:20:53.080 --> 1:20:56.439 was it was like next shot dropped immediately and we 1:20:56.560 --> 1:20:59.760 immediately went over there and started working on it. And 1:20:59.800 --> 1:21:01.840 like as we're cutting, some of the muscle groups are 1:21:01.840 --> 1:21:06.000 like still twitching and stuff. Do you think that causes 1:21:06.000 --> 1:21:11.160 any problems as far as like taste toughness, I can't 1:21:11.160 --> 1:21:18.000 say you mean in regards to not waiting until the 1:21:18.120 --> 1:21:21.840 nerves have kind of run the settled down to cut it. 1:21:22.920 --> 1:21:25.840 I don't know that's a People talk about that all 1:21:25.880 --> 1:21:27.840 the time as if it's like life and death, like 1:21:27.920 --> 1:21:31.120 don't don't mess with it until that time has passed. 1:21:31.240 --> 1:21:36.040 But think about how many people shoot a deer and 1:21:36.360 --> 1:21:39.759 the temperatures are in the seventies. You can't wait around. 1:21:40.720 --> 1:21:44.680 It's imperative to get that cooled off as fast as possible. 1:21:45.080 --> 1:21:48.360 But there's like post processing things you can do, like 1:21:48.479 --> 1:21:52.719 eight wet aging a dry aging um like you were saying, 1:21:52.760 --> 1:21:56.519 I think that trumps that, like the age of the animal, 1:21:56.600 --> 1:21:58.439 like how you take care of it in the field 1:21:58.479 --> 1:22:01.720 and at home is makes a bigger difference than it 1:22:01.800 --> 1:22:05.960 does how old he shot. Except when it comes to waterfowl, 1:22:06.680 --> 1:22:10.880 I think I think waterfowl is totally different. I think 1:22:10.880 --> 1:22:15.160 a young bird is going to be insanely tender and 1:22:15.200 --> 1:22:19.479 an old bird it's just not Yes, okay, we're getting 1:22:19.479 --> 1:22:22.120 a lot of ideas stacked on top of you. No, no, no, no, 1:22:22.160 --> 1:22:24.040 I want to get to this and I want I 1:22:24.120 --> 1:22:25.639 was hoping to talk about hearts, but now we'll get 1:22:25.680 --> 1:22:27.320 this more important stuff coming up. We're getting a lot 1:22:27.360 --> 1:22:29.040 of ideas stacked. I want to put two to bed, 1:22:29.200 --> 1:22:31.360 getting to the heart of it. Yeah, I wanna put 1:22:31.400 --> 1:22:35.160 two things bed. One. When I was talking about thamus, glands, 1:22:36.120 --> 1:22:40.960 kidneys and livers, it's better on young animals. And this 1:22:41.000 --> 1:22:44.280 is something that's always been widely accepted in cuisine, is 1:22:44.320 --> 1:22:46.920 that those organs, for whatever, like as they live out 1:22:46.960 --> 1:22:50.000 their life of filtering or the animal matures or something, 1:22:50.280 --> 1:22:53.200 they just change the texture on the changes, the flavor 1:22:53.439 --> 1:22:57.040 them changes. And it's to the point where in the 1:22:57.080 --> 1:23:00.120 commercial industry it's a difference between going to market and 1:23:00.160 --> 1:23:03.240 going to a rendering plant. Not that they know everything, 1:23:03.280 --> 1:23:05.760 they get everything right, but these are like broadly accepted. 1:23:06.760 --> 1:23:11.040 And the red in the horned and antlered game world, 1:23:12.960 --> 1:23:15.599 I think that there's a tremendous amount of mystery. I 1:23:15.600 --> 1:23:22.439 think that there's one huge variabilities between the animals life histories. 1:23:22.479 --> 1:23:24.719 This is the point I make in our new Wild 1:23:24.760 --> 1:23:27.679 Game cookbook they have coming out. It's like not all 1:23:27.800 --> 1:23:31.240 things are equal as far as as far as you know. 1:23:31.840 --> 1:23:34.439 Some coming at you through the woods. He might have 1:23:34.479 --> 1:23:37.360 spent three days hung up on a barbedware fence with 1:23:37.560 --> 1:23:40.599 Kyle's chewing on him, and then he finally gets himself 1:23:40.720 --> 1:23:43.320 off there, and then he comes through the woods and 1:23:43.400 --> 1:23:45.760 you shoot him. And that's his life history that you'll 1:23:45.800 --> 1:23:49.000 never know. And there's a that makes a big difference. 1:23:49.120 --> 1:23:50.679 He might have been and sad. He might have winnered 1:23:50.720 --> 1:23:53.160 in some shitty spot and been starving to death all winner. 1:23:53.840 --> 1:23:57.400 You just there's so much variability with the animals that 1:23:57.439 --> 1:23:59.479 you just don't know, and you might get something that 1:23:59.560 --> 1:24:03.200 tastes off and blame yourself for it and puzzle over, 1:24:03.600 --> 1:24:06.120 oh if I had not hung it for a day, 1:24:06.240 --> 1:24:09.000 or had it hung it longer, Like you don't know. 1:24:09.080 --> 1:24:13.439 The beauty of not the beauty of something of the 1:24:13.479 --> 1:24:17.200 commercial meat processing industry is that they have got things 1:24:17.280 --> 1:24:20.880 standardized to a bizarre degree. It's like you have an 1:24:20.920 --> 1:24:24.680 animal of a known lineage. It's born, it's fed a 1:24:24.720 --> 1:24:28.439 certain diet. It hits eight hundred pounds, it goes on 1:24:28.560 --> 1:24:32.880 to a feed mixture of x percent corn and x 1:24:32.920 --> 1:24:36.919 percent this. It's treated with this. It gets to eleven pounds, 1:24:37.280 --> 1:24:40.280 it goes to slaughter. They all line up the exact 1:24:40.320 --> 1:24:42.719 same thing happens to every one of them. The exact 1:24:42.720 --> 1:24:45.000 same process time happens to every one of them. They 1:24:45.040 --> 1:24:47.759 go into a cooler for just about the exact same time, 1:24:48.120 --> 1:24:50.080 and it comes out, and it's like they're stamping them 1:24:50.080 --> 1:24:54.439 out like a car factory, and it's like they know 1:24:54.880 --> 1:24:57.800 the variability ship. They kind of know. It's not like, 1:24:59.040 --> 1:25:00.800 you know, it's not like, hey, let's let's let this 1:25:00.840 --> 1:25:03.240 one lay out in the sun for a while. Yeah, 1:25:03.280 --> 1:25:05.080 when you go to the store to buy beef, you 1:25:05.120 --> 1:25:08.360 know what you're getting and what it's gonna taste like, 1:25:08.479 --> 1:25:12.400 there's like no question about that. When you're hunting, you 1:25:12.479 --> 1:25:15.760 have no idea what you're coming home, what it's, what 1:25:15.880 --> 1:25:17.800 it's already been through. So I think that that's what 1:25:17.920 --> 1:25:19.880 leads to a lot of the mystery about oh this 1:25:19.960 --> 1:25:21.840 one time we had or whatever. I mean, my brother 1:25:21.880 --> 1:25:24.080 killed a bull elk on time. Nothing you did to 1:25:24.160 --> 1:25:27.760 that sun, bitch. It was hard to chew up. It 1:25:27.840 --> 1:25:30.519 was like any other bull. Elk come six point bull 1:25:30.680 --> 1:25:33.320 coming across the mountain by am, bull falls over dead. 1:25:33.680 --> 1:25:36.000 It's cold out do the same thing to do with 1:25:36.000 --> 1:25:39.840 every elk. He could never chew that sun bitch. I 1:25:39.880 --> 1:25:42.519 don't know what happened to it. Um not that that 1:25:42.560 --> 1:25:44.439 puts that thing to rest, because now we're entering the 1:25:44.560 --> 1:25:51.000 like really interesting territory where I think that like foul rabbits, squirrels, 1:25:51.880 --> 1:25:55.680 that's some age specific ship there. I think if you 1:25:55.760 --> 1:25:58.120 kill a contail rabbit, you can tear its ear, you 1:25:58.160 --> 1:26:01.400 can tear its ear like a piece of paper after 1:26:01.439 --> 1:26:04.519 it's dead. That's a young rabbit. It's just a different 1:26:04.560 --> 1:26:09.080 critter than old rabbit. And a pheasant that's two three 1:26:09.160 --> 1:26:13.479 years old ain't the same thing. You can't just you 1:26:13.520 --> 1:26:16.519 can't just take that thing in in a You can't 1:26:16.560 --> 1:26:17.920 just take that thing and throw it on it can 1:26:18.200 --> 1:26:20.600 when you're cleaning pheasant, you can tell the difference like 1:26:20.640 --> 1:26:22.960 a younger pheasant and an older pheasant. The way that 1:26:23.040 --> 1:26:26.679 meat comes off that bone is just totally different than 1:26:26.760 --> 1:26:29.720 like an old rose or you're like you're cutting it 1:26:29.760 --> 1:26:32.320 off off the breastplate, and a young one You're like, 1:26:32.720 --> 1:26:34.639 this is kind of just peeled off. You're like there's 1:26:34.680 --> 1:26:37.800 something wrong with that. It's just so yeah, And you 1:26:37.800 --> 1:26:40.160 could tell. But you can take the pheasants wings, stretch 1:26:40.240 --> 1:26:43.000 the pheasants wing off and see if all the primary 1:26:43.040 --> 1:26:46.320 feathers are. If all the primary feathers are the same length, 1:26:46.520 --> 1:26:48.639 it's an older bird, and I would braise that bird. 1:26:49.000 --> 1:26:51.639 I would slow cook that bird. If the primary feathers aren't, 1:26:52.120 --> 1:26:55.200 it's different. So how many folks we kind of getting 1:26:55.200 --> 1:26:56.920 to Chris and Yanna still though, I mean, I'm just 1:26:56.920 --> 1:26:58.960 still curious about you wanna talk about that gray rabbit? 1:27:01.280 --> 1:27:05.040 Like like we're hunting. We're all hunters at this table, 1:27:05.080 --> 1:27:11.160 and we're you know, so hunting is the super conscious 1:27:11.240 --> 1:27:14.840 act of setting your sight literally and figuratively on a 1:27:14.920 --> 1:27:20.040 one thing and then harvesting it hopefully. So like are 1:27:20.120 --> 1:27:24.360 you targeting age ever? You know's like with birds that 1:27:24.439 --> 1:27:26.840 must be crazy challenging. How the heck do you targeted bird? Wall? 1:27:26.840 --> 1:27:32.880 Its flying? I don't think you could get any small games? Well, yeah, 1:27:32.880 --> 1:27:35.719 I was. I mean, I think the only time I've 1:27:35.800 --> 1:27:38.799 done that is when I have a cow elk tag 1:27:39.120 --> 1:27:44.160 and I've gotten onto a herd and you can see 1:27:44.320 --> 1:27:48.000 who's like big mom a lead cow. Yeah, buddy, Jimmy 1:27:48.040 --> 1:27:51.280 Miller calls her Jenny long muzzle. You know she's got 1:27:51.280 --> 1:27:55.639 like muzzle on her and uh, you know she's usually 1:27:55.720 --> 1:27:58.599 leading the pack and then behind her you've got like 1:27:58.840 --> 1:28:02.000 the mediums, and then hopefully there's some calves around, you know, 1:28:02.000 --> 1:28:04.480 because you really need to see all of the sizes 1:28:05.120 --> 1:28:08.439 to to to make the call, because oftentimes, like the 1:28:08.479 --> 1:28:11.479 cow I killed last year, she's by herself with a 1:28:11.520 --> 1:28:15.080 bull young five point both to three years old, you know, 1:28:15.800 --> 1:28:20.240 and I'm like a perfect size medium. You want the mediums, 1:28:20.280 --> 1:28:24.719 you don't want Jenny longnose, what's her name, long muzzle. 1:28:25.520 --> 1:28:27.960 But yeah, so I shoot her, walk up to her 1:28:28.120 --> 1:28:32.040 and by you know, just a giant, you know, and 1:28:32.760 --> 1:28:35.920 she's been eating like with Steve, didn't think so I 1:28:35.960 --> 1:28:40.800 served something when we were in Missouri everything. I was like, bitch, 1:28:40.880 --> 1:28:43.880 you've been bitching about that alcohol year, the best thing 1:28:43.880 --> 1:28:46.640 I've had a long time. She just got just a 1:28:46.720 --> 1:28:51.000 little more outdented than uh. Then maybe, but then again, 1:28:51.360 --> 1:28:54.280 it could be like all these factors, right, coincidence and this, 1:28:54.400 --> 1:28:56.639 that and the other that we're just not you don't 1:28:56.720 --> 1:29:01.080 know what happened. But anyway, there's is running around out there. 1:29:01.080 --> 1:29:03.040 If you're in a hunt season, there's cows running around 1:29:03.040 --> 1:29:05.120 out there that are eight months old, and there's cows 1:29:05.200 --> 1:29:11.040 running out there that are twenty years old. So well, 1:29:11.160 --> 1:29:14.320 I'm pretty spoiled. I don't really have an opinion on it, 1:29:14.400 --> 1:29:18.479 but I'm spoiled because like whenever I eat gamey, it's 1:29:18.479 --> 1:29:21.559 always cooked by like everybody at this table, and everybody 1:29:21.600 --> 1:29:24.640 at the table side is a good cook. So like, 1:29:24.720 --> 1:29:27.840 whatever I'm eating, I'm stoked on it, you know. So 1:29:28.000 --> 1:29:30.800 I don't. I don't have enough experience in my own 1:29:32.200 --> 1:29:35.799 like culinary world to know like, oh, a young animal 1:29:35.920 --> 1:29:38.000 versus an older animal, or so let me ask you 1:29:38.000 --> 1:29:40.559 a question outside, Like we'll go conventional for a second. 1:29:41.120 --> 1:29:45.120 If you're buying groceries, are you buying mixed baby greens 1:29:45.240 --> 1:29:48.120 or whole heads of lettuce baby greens? Okay, there you go. 1:29:48.240 --> 1:29:53.760 So you like babies too, Yeah yeah, yeah, so that's you'll. 1:29:53.840 --> 1:29:56.519 So you're saying that you'll you'll select. Like let's say 1:29:56.520 --> 1:30:02.320 you're hunting deer and you got a Schmoorgus board of 1:30:02.400 --> 1:30:05.840 mountain front of you. Yeah, you shoot for young. I'll 1:30:05.880 --> 1:30:10.080 do both. So I I try to pull, um, I 1:30:10.120 --> 1:30:13.439 try to pull tags for my area that um, if 1:30:13.479 --> 1:30:15.519 I can get some surplus tags or get a few 1:30:15.640 --> 1:30:19.799 b tags, um, I will I'll try to go for 1:30:20.040 --> 1:30:23.759 a young Like let's call it max three year old 1:30:24.120 --> 1:30:28.360 male of any species, because I think it has higher weight, 1:30:28.640 --> 1:30:30.400 you know, so I'm gonna be bringing more meat to 1:30:30.439 --> 1:30:33.160 the freezer from home. That's that's that's an important and 1:30:33.200 --> 1:30:36.200 it's it's probably the only sure way in the big 1:30:36.240 --> 1:30:38.360 game world that I know of to tell an age. 1:30:38.600 --> 1:30:41.519 Is a raghorn or a forked horn or something along, 1:30:41.520 --> 1:30:43.640 you know, like you know by its antler size, how 1:30:43.680 --> 1:30:45.920 old it is. Whereas that cow at three yards, that 1:30:46.000 --> 1:30:47.920 cow welk, you really don't know if it's going to 1:30:48.040 --> 1:30:51.560 be Jenny the long muzzle or you know, Jenny the 1:30:51.600 --> 1:30:54.360 short muscle. And so I try to go with that 1:30:54.479 --> 1:30:56.759 my A tag every year, and then with a B tag, 1:30:57.000 --> 1:30:59.479 I will so that's my meat that's bringing home some weight, 1:30:59.840 --> 1:31:02.320 is like a forked torn a rag torn. And then 1:31:02.439 --> 1:31:06.439 with the B tag, I target um. I you white 1:31:06.439 --> 1:31:08.920 tailor muled or dough TEGs. We don't get a lot 1:31:09.000 --> 1:31:11.760 where I'm at, but white tail, I'll target small like 1:31:11.800 --> 1:31:15.320 first year, second year animals, and that specifically for a 1:31:15.400 --> 1:31:19.680 whole leg cooking and and just tender, tender meat and 1:31:19.720 --> 1:31:23.400 even the organ meats that are terrific um when young. 1:31:23.760 --> 1:31:25.880 So you're shooting for the freezer. Yeah, and then it 1:31:25.880 --> 1:31:27.360 brings it to the next level, whereas I'm like, well, 1:31:27.360 --> 1:31:29.240 how do I kill this? If I do a hart shot, 1:31:29.240 --> 1:31:30.960 it ruins a lot of good stuff in there. If 1:31:30.960 --> 1:31:33.920 I do a like an upper base of the skull shot, 1:31:34.560 --> 1:31:37.000 then it's less but you have a higher risk of missing. 1:31:37.240 --> 1:31:39.360 So it's it's a combination of when I'm going for 1:31:39.400 --> 1:31:42.200 the younger animals the harvest, it's I don't know anyone 1:31:42.240 --> 1:31:43.840 else I hit that all the time. I'm like, all right, 1:31:45.560 --> 1:31:47.240 I try to put myself in a place where I 1:31:47.280 --> 1:31:50.679 know that I can make a like upper neck shot 1:31:50.760 --> 1:31:53.800 and not lose a shoulder because it steps right when 1:31:53.800 --> 1:31:56.400 I shoot, or that sucks for me when I end 1:31:56.439 --> 1:32:00.280 up losing a ton of meat through is uh copper 1:32:00.320 --> 1:32:03.840 bullets and just punch them in the shoulder. Yeah, because 1:32:03.840 --> 1:32:06.320 I feel like, just like you're just not you're not 1:32:06.400 --> 1:32:13.880 getting that crazy purple trauma. You still with you, but 1:32:13.960 --> 1:32:17.000 you still get meat loss. You know, I've switched. I've switched. 1:32:17.360 --> 1:32:21.120 You can't get go without it, But I feel like 1:32:21.160 --> 1:32:22.880 you're still like it's still a shot where you can 1:32:22.880 --> 1:32:25.599 just drop them in their tracks, but go over there 1:32:25.640 --> 1:32:28.679 and cut out, you know, A couple of inches versus 1:32:28.760 --> 1:32:31.439 sometimes looking at like stuff that extends out like a 1:32:31.479 --> 1:32:34.360 foot on either side of the bullet hole. But a doorto. 1:32:34.400 --> 1:32:38.920 You still shoot big, huge, giant bulls, maybe three in 1:32:38.960 --> 1:32:42.240 my life, and you don't think of those as being 1:32:42.240 --> 1:32:45.479 fundamentally different. Right, they're different, but you know, you don't 1:32:45.520 --> 1:32:48.040 look down on them. Meat tastes great, everything else. But 1:32:48.200 --> 1:32:50.559 I you know, I know that with like a two 1:32:50.640 --> 1:32:55.240 year old bull, that loin or backstrap is just totally 1:32:55.240 --> 1:32:58.479 different than a six year old bull. I think so 1:32:58.760 --> 1:33:01.040 six year old bull backstrap. The way I like to 1:33:01.080 --> 1:33:03.600 cook it is, I'm tender rising the heck out of 1:33:03.640 --> 1:33:05.800 it with like the heel of a knife or fork 1:33:05.880 --> 1:33:08.479 or whatnot, almost like um what they call that, like 1:33:08.680 --> 1:33:10.719 a Swiss steak or something. Or they're kind of breaking 1:33:10.760 --> 1:33:13.519 all that connective tissue with like a cutter or something 1:33:13.600 --> 1:33:16.320 or a pounder. So so let me ask you this, 1:33:16.400 --> 1:33:18.880 and you gotta be you gotta be honest in your answer. Okay, 1:33:21.120 --> 1:33:23.960 you've you've gotten some big smoker bulls, but you're saying, 1:33:23.960 --> 1:33:27.559 like generally if you had a big tanker, now let's 1:33:27.560 --> 1:33:29.519 not say like a big tankary, like holy she I'll 1:33:29.560 --> 1:33:31.240 never see one like that again the rest of my life. 1:33:31.560 --> 1:33:36.200 But like a nice six and a raghorn. Typically you're 1:33:36.200 --> 1:33:39.760 saying you would shoot the rag horn. Yeah, unless it's 1:33:39.800 --> 1:33:43.880 like over a three seven, unless it's like holy sh it, Yeah, totally. 1:33:43.960 --> 1:33:46.400 I'd rather pick up their sheds and you got a 1:33:46.439 --> 1:33:48.200 pile of them. I'd rather pick up their sheds because 1:33:48.200 --> 1:33:49.920 then you can like it's like the gift that keeps 1:33:49.960 --> 1:33:52.679 on giving. Yeah, I've I've I've shed a tear before 1:33:52.760 --> 1:33:55.400 when like we did, not that I would have said no, 1:33:55.560 --> 1:33:58.400 but my um my brother in law shot a bull 1:33:58.880 --> 1:34:01.760 and I know, I was like, I do I recognize 1:34:01.800 --> 1:34:04.639 that like something in me at however many hundred yards 1:34:04.640 --> 1:34:09.519 you were away, recognize that bowl somehow, like the face 1:34:09.640 --> 1:34:12.559 and then the colorings and not maybe even the aunt 1:34:12.680 --> 1:34:14.040 was a little bit. And then we walked up to it. 1:34:14.040 --> 1:34:15.559 It was like I was the first one there and 1:34:15.600 --> 1:34:17.880 I just without without even a shadow of dolls like 1:34:18.600 --> 1:34:21.320 I know that bowl, I have his sheds. I was like, fuck, 1:34:21.800 --> 1:34:23.599 never gonna get you know, pick up those sheds again. 1:34:24.560 --> 1:34:28.040 Um but yeah, you know, I uh my joy with 1:34:28.080 --> 1:34:31.320 antler hunting, big antler hunting. I love getting first time 1:34:31.760 --> 1:34:35.240 like people folks that are have never um you know, 1:34:35.280 --> 1:34:37.439 gone out and got a King of the Woods, you know, 1:34:37.520 --> 1:34:38.920 to put on their wall or whatever they want. I'm 1:34:38.920 --> 1:34:41.080 all about that. It's a beautiful thing and I love 1:34:41.160 --> 1:34:46.000 taking folks out for that. Um yeah, big time. Okay, 1:34:47.640 --> 1:34:50.680 Uh daniel O Ki walks through your heart recipe do 1:34:50.720 --> 1:34:54.920 your heart? I just did. I want to. I want 1:34:54.920 --> 1:34:57.519 to leave people with a with a good If you 1:34:57.520 --> 1:34:59.240 want to leave people with that, then I want to 1:34:59.240 --> 1:35:03.520 bring up one more thing about this. We're talking about waterfowl, 1:35:03.680 --> 1:35:09.080 and uh, please go ahead, because our buddy Boomer Hesley 1:35:09.080 --> 1:35:10.960 wrote in and I think I mentioned this to you 1:35:11.000 --> 1:35:14.800 about how we're always talking about meatcare four big game 1:35:15.000 --> 1:35:18.400 in the field, but rarely is that ever brought up 1:35:18.479 --> 1:35:23.759 for small game upland waterfowl. And he's saying like, yeah, Montana, 1:35:23.800 --> 1:35:27.519 you shoot a bird today, probably pretty chilled out in 1:35:27.600 --> 1:35:30.000 thirty minutes, right, even with all the feathers and on 1:35:30.000 --> 1:35:33.200 it whatnot. But if it's a sixties seventy degree day 1:35:33.280 --> 1:35:36.839 down south and you're not gutting immediately because you're spending 1:35:36.880 --> 1:35:40.160 three or four hours in the duck blind, like, how 1:35:40.280 --> 1:35:42.600 is that changing the meat? You know? How is that 1:35:42.720 --> 1:35:46.439 changing flavors. You know that you got going on in there, 1:35:46.439 --> 1:35:48.760 you're asking me, Yeah, I'm just kind of throwing that 1:35:48.840 --> 1:35:50.840 out there because it's just it's something that I feel 1:35:50.840 --> 1:35:53.960 like like we're hammering on it with about like getting 1:35:53.960 --> 1:35:56.720 guts out and hanging big game, this, that and the other, 1:35:56.840 --> 1:35:59.240 and it's just not not nearly discussed as much with 1:35:59.280 --> 1:36:01.479 I got a few based I got a few basic 1:36:01.520 --> 1:36:03.760 thoughts on it, but again, because it's wild game, I 1:36:03.800 --> 1:36:07.920 can't like come and tell you absolutely. Uh. I think 1:36:07.920 --> 1:36:14.599 they're not nearly as vulnerable to spoilage as our mammals. 1:36:15.400 --> 1:36:20.600 Large mammals, large mammals, they're so big and there's so 1:36:20.720 --> 1:36:25.000 much heat in there, and they got that gut, right 1:36:25.560 --> 1:36:28.240 that is depending on you know, what it was up to. 1:36:28.320 --> 1:36:33.519 They got that gut that's just full of gallons of 1:36:34.320 --> 1:36:40.120 stuff that's like ruminating in their gut and producing gas. Right, 1:36:40.320 --> 1:36:43.400 it's just different. I think they're not nearly as vulnerable 1:36:43.520 --> 1:36:46.639 to spoilage. And I think there's something about the chest 1:36:46.760 --> 1:36:49.360 cavity on a bird that's sort of you can have 1:36:49.400 --> 1:36:53.280 one thing going on inside the gut cavity and it's 1:36:53.360 --> 1:36:59.840 not it's readily permeating it's surroundings because of the breastbone, 1:37:00.520 --> 1:37:02.320 and that you're not really eating the meat out of 1:37:02.320 --> 1:37:04.880 the inside of the back. So if you leave a 1:37:04.920 --> 1:37:09.679 big game animal un gutted for too long, you wind 1:37:09.760 --> 1:37:14.040 up losing all the organ meat, the inside tenderloins spoiled 1:37:14.160 --> 1:37:18.960 very quickly. The you have spoilage, it starts at the 1:37:19.000 --> 1:37:21.559 ball joints in the rear legs and seems to spread 1:37:21.640 --> 1:37:24.320 very quickly. I just don't see it like moving around 1:37:25.760 --> 1:37:29.439 like a rot doesn't move around a bird in this 1:37:29.560 --> 1:37:33.400 sort of like cancerous way that rot moves around a 1:37:33.439 --> 1:37:36.400 big animal. But if you like to eat the gizzards 1:37:37.160 --> 1:37:39.880 in the liver and the hearts, which are all worth 1:37:39.880 --> 1:37:41.880 a try, I think that you need to get them 1:37:41.920 --> 1:37:44.280 out of there in a hurry. And also there's a 1:37:44.320 --> 1:37:46.960 thing to do with just like how pleasant the cleaning processes, 1:37:47.479 --> 1:37:52.439 and with squirrels, rabbits, ducks, geese, pheasants, after a few 1:37:52.479 --> 1:37:54.439 hours of wandering around in your game bag on a 1:37:54.479 --> 1:37:57.240 warm day, it just becomes like gutting them and cleaning 1:37:57.280 --> 1:38:00.840 them becomes not as fun because the smell is so 1:38:01.680 --> 1:38:05.840 offensive and horrible, and it just leaves you with a 1:38:06.120 --> 1:38:08.600 like a negative feeling about it. And I think if 1:38:08.640 --> 1:38:12.800 you could take uh duck or goose, pheasant, whatever, and 1:38:12.840 --> 1:38:14.679 it happen when you get some snow on the ground 1:38:14.880 --> 1:38:18.439 right and you quickly gut it out, clean everything out, 1:38:18.240 --> 1:38:20.960 packs some snow in there, wipe it all out, clean 1:38:21.000 --> 1:38:25.080 your heart, liver, gizzard, shove them back in there. It 1:38:25.240 --> 1:38:28.639 just is clean and nice and beautiful. And it's not 1:38:28.720 --> 1:38:32.160 like that, just the nastiness of gutten a bird that 1:38:32.160 --> 1:38:34.479 you should have got it a long time ago. But 1:38:36.680 --> 1:38:39.160 for what I would do, like the best duck that 1:38:39.240 --> 1:38:41.280 I've dealt with, then I'm gonna be done talk about 1:38:41.320 --> 1:38:43.000 you guys, talk about the best duck I've dealt with 1:38:43.040 --> 1:38:46.519 has been like take a duck, got it, clean it up. 1:38:46.600 --> 1:38:49.680 I put into brown paper grocery sack. I roll that 1:38:49.720 --> 1:38:52.599 brown paper grocery sack up, and I stacked those sons 1:38:52.600 --> 1:38:55.280 of bitches in my fridge like firewood, and I don't 1:38:55.280 --> 1:38:58.080 mess with him for three or four days. M got 1:38:58.120 --> 1:39:03.760 it gutted, wrapped in a newsprint or grocery sacks, and 1:39:03.760 --> 1:39:05.560 a little bit of that wrapping, it's just like it 1:39:05.640 --> 1:39:07.920 keeps it from drying out because you got that gutting incision, 1:39:07.960 --> 1:39:10.120 so everything starts to drive from there, and also some 1:39:10.160 --> 1:39:12.560 people that don't like it, and there's like parasites and 1:39:12.600 --> 1:39:14.160 the feathers that get all over ship, and so your 1:39:14.160 --> 1:39:16.280 wife opens it up. It's what in the world. But 1:39:16.320 --> 1:39:18.200 if you just like rolled up in newsprint, rolled up 1:39:18.200 --> 1:39:20.080 in a brown paper bag, put it in there for 1:39:20.080 --> 1:39:21.920 three or four days, and you get it out and 1:39:21.960 --> 1:39:23.880 you get like a duck, and it winds up being 1:39:23.880 --> 1:39:26.240 that you could almost pick your scrape and that breast 1:39:26.240 --> 1:39:29.680 meat away with your thumb. That ship is good. That's 1:39:29.680 --> 1:39:32.439 all I got to say about it. Didn't in uh 1:39:32.640 --> 1:39:37.200 in in uh generations passed and help me out. If 1:39:37.240 --> 1:39:39.479 you guys know this story hanging, Yeah, wouldn't they hang 1:39:39.520 --> 1:39:41.400 it by the neck? And when when it fell to 1:39:41.439 --> 1:39:43.400 the ground and you still had the head up in 1:39:43.439 --> 1:39:47.519 the string or the news that's like a scopier stuff. Man. Yeah, 1:39:47.760 --> 1:39:49.160 I used to hanging a bunch of my birds in 1:39:49.200 --> 1:39:52.120 North Dakota. It is always we did it in a 1:39:52.160 --> 1:39:56.080 garage and it really sorry quick question interruption, gutted or 1:39:56.120 --> 1:40:00.200 not gooded? I did both? Okay, this is interest thing 1:40:00.200 --> 1:40:04.760 I want to hear. I honestly can't remember if I 1:40:04.800 --> 1:40:07.559 thought there was a huge difference between the two gut 1:40:07.560 --> 1:40:09.559 it and not gut in. But I'd say most of 1:40:09.560 --> 1:40:13.280 them I did. Yeah, I don't think the ones that 1:40:13.360 --> 1:40:18.679 we kept um internals in we didn't need those, so yeah, 1:40:19.000 --> 1:40:21.000 so like the ones that we did gout, we would 1:40:21.120 --> 1:40:24.760 keep that sort of stuff. But yeah, we um A 1:40:24.800 --> 1:40:28.080 lot of times we come home from a hunt. Depending 1:40:28.120 --> 1:40:31.280 on the temperature, our garage could sort of stay insulated 1:40:32.080 --> 1:40:33.800 and it was the right time of the year if 1:40:33.840 --> 1:40:38.120 it didn't get too cold below freezing, we would just 1:40:38.200 --> 1:40:41.920 hang up up in the garage would have, um, well 1:40:41.920 --> 1:40:44.560 we hang our deer on. We'd just get the straps. 1:40:44.760 --> 1:40:47.000 I have all of them hanging up there, and it 1:40:47.080 --> 1:40:49.920 was nice um because I would only come home from 1:40:49.960 --> 1:40:53.120 work clean like two birds a night, the next night 1:40:53.240 --> 1:40:55.360 clean another two birds. And I would always write on 1:40:55.360 --> 1:40:58.840 the package how many days they were aged. And I 1:40:58.880 --> 1:41:00.800 actually have a lot my easier that I need to 1:41:00.800 --> 1:41:04.280 take each day out that I am aged it for 1:41:04.479 --> 1:41:06.200 to tell the difference. We did it with a lot 1:41:06.200 --> 1:41:10.559 of Canada geese um and some snows. But I've always 1:41:10.560 --> 1:41:13.280 found that snows are always tender no matter what, especially 1:41:13.320 --> 1:41:17.640 in the Ross's geese and UM I I couldn't age. 1:41:19.040 --> 1:41:22.000 The problem is I couldn't tell if aging it really 1:41:22.000 --> 1:41:24.720 tenderized the meat, or if that goose was just a 1:41:24.840 --> 1:41:27.640 much younger goose versus an older goose. So it's like 1:41:27.680 --> 1:41:30.680 you just keep getting these variabilities that you're just like, 1:41:31.640 --> 1:41:34.920 how do you create the same standardization to test all 1:41:35.000 --> 1:41:37.479 these things? It's it's really hard. And then the weather 1:41:37.760 --> 1:41:39.200 changes and I'm like, I can't hang these I got 1:41:39.280 --> 1:41:42.960 clean them all now or or whatever. But that's my 1:41:43.040 --> 1:41:45.920 brother who's a statistician. He's in a college just but 1:41:45.960 --> 1:41:48.920 does a lot of statistical modeling and statistical analysis, and 1:41:48.960 --> 1:41:53.599 he like a pet peeve of his is people who 1:41:53.680 --> 1:42:00.160 look and they make assumptions about the constants and they're like, oh, 1:42:00.200 --> 1:42:01.920 it seems like the pheasants that you kill on a 1:42:02.000 --> 1:42:05.439 Monday tastes better than the ones you kill on a Wednesday. 1:42:05.479 --> 1:42:08.559 Because he's like, there's so many variables going on all 1:42:08.560 --> 1:42:11.719 the time, and people go like, the small mouth bass 1:42:11.760 --> 1:42:15.920 are only hitting shar troups. Because I tied a chartrouss 1:42:15.920 --> 1:42:18.679 on and caught a small mouth all of a sudden, 1:42:19.000 --> 1:42:20.840 it was like okay. But the angle of the sun 1:42:21.280 --> 1:42:24.759 also changed the barametric pressure also changed. You're both moved, 1:42:25.840 --> 1:42:29.439 like it's really people hunting fishing. People always want to 1:42:29.479 --> 1:42:34.799 be like that's it. Yeah, yeah, one day. Yeah. People 1:42:35.960 --> 1:42:38.519 people want a hard answer me, and it's not easy 1:42:38.640 --> 1:42:43.800 thing to to answer because you're tired after a hunt. 1:42:43.920 --> 1:42:45.920 Like it's hard to like get a piece of paper 1:42:45.960 --> 1:42:47.800 out and say I have X amount of snow goose. 1:42:48.080 --> 1:42:50.160 This one is all white, this one has a lot 1:42:50.280 --> 1:42:52.160 of gray in it. I know that one's like and 1:42:52.200 --> 1:42:56.240 then market how many days It's like that's like serious 1:42:56.280 --> 1:42:59.800 research going on, and and you don't always And I 1:43:00.040 --> 1:43:03.040 was working a full time job of North Dakota, and 1:43:03.479 --> 1:43:05.840 so it was just like all those things at that 1:43:05.840 --> 1:43:08.000 point in time didn't really click that I should be 1:43:08.040 --> 1:43:12.120 like documenting because we we had so many birds that 1:43:12.160 --> 1:43:14.160 I really could have done a really nice study, but 1:43:14.200 --> 1:43:17.080 I just didn't think about that at the time. Do 1:43:17.120 --> 1:43:21.160 you ever hanging long enough that fell off? No? But 1:43:21.200 --> 1:43:22.680 I hung it a loong enough and my dog ate 1:43:22.720 --> 1:43:24.960 a whole goose, and then we were like, all right, 1:43:25.000 --> 1:43:26.840 that's enough, I'm gonna hang it. I'm gonna hang a 1:43:26.880 --> 1:43:29.160 doctor year. I was gonna say, I just I just 1:43:29.240 --> 1:43:31.840 make actually I have done that before. I have had 1:43:31.880 --> 1:43:33.800 the body fall off, but I think the neck had 1:43:33.840 --> 1:43:36.200 already been broken from the string, so I don't think 1:43:36.200 --> 1:43:39.320 it counts not a true and not a not a 1:43:39.320 --> 1:43:42.280 true lynching. Yeah, did you gotta keep the temperature really 1:43:42.320 --> 1:43:46.000 constant or in between? Maybe? I don't know if in 1:43:46.120 --> 1:43:48.599 medieval times they had the opportunity to do that, unless 1:43:48.600 --> 1:43:51.000 they had a root seller or something that was fifties 1:43:51.120 --> 1:43:53.120 or whatever it is. But I made a lot of 1:43:53.160 --> 1:43:55.320 notes here, so if I have the opportunity back on 1:43:55.360 --> 1:43:57.040 this podcast, I'm gonna have answers to a lot of 1:43:57.040 --> 1:43:59.479 these things because I'm gonna, Yeah, I'm a testam this 1:43:59.479 --> 1:44:03.519 winner foul meal, dear fat um. What the hell is 1:44:03.520 --> 1:44:06.080 shot gobble? That was in the beginning of our shot 1:44:06.240 --> 1:44:09.519 gobble was one of turkey, do you do you hunt much? 1:44:09.560 --> 1:44:19.440 Turkey's uh man? A shot gobble is when a turkey 1:44:19.680 --> 1:44:25.439 gobbles to a sudden noise that isn't another turkey. So, 1:44:26.320 --> 1:44:28.320 for whatever reason, when they're amped up in the spring 1:44:28.800 --> 1:44:32.360 and their gobbling a lot um, they get so keyed up. 1:44:32.400 --> 1:44:34.760 As Little Primo says, it's just them announcing to the 1:44:34.760 --> 1:44:37.280 world that is their time of year. They get so 1:44:37.400 --> 1:44:40.639 keyed up that just any kind of sudden, alarming noise. 1:44:41.760 --> 1:44:44.439 They'll gobble to it. Thunder the same way, though, gobble 1:44:44.520 --> 1:44:47.320 to a gobble like like really you think like like 1:44:47.360 --> 1:44:50.439 a turkey. One turkey gobbles. He's like, no, turkeys like, 1:44:51.360 --> 1:44:54.720 you're not the man. I'm the man, right, But they 1:44:54.720 --> 1:44:58.799 get like we're just anything going on. So dogs, barking, thunder, 1:44:58.880 --> 1:45:02.320 and we have found a running list of things that 1:45:02.400 --> 1:45:09.599 people have heard turkeys respond to, like sonic booms, um 1:45:09.600 --> 1:45:12.639 seth throwing a rock at the stop sign, car doors, 1:45:12.640 --> 1:45:18.080 slamming car horns, going off, dogs, barking, crows calling uh 1:45:18.439 --> 1:45:22.240 blue Jay's, geese honking, geese honking, a redtail hog on. 1:45:23.600 --> 1:45:27.960 So shot shock, Oh, it's a shock gobble. It shocks him. 1:45:28.000 --> 1:45:29.880 I thought it was with a t shot And I 1:45:29.960 --> 1:45:32.960 was thinking, you know, like but they do shot gobble 1:45:33.000 --> 1:45:35.880 the shots they shot gobble the shotguns. Damn sure. Well 1:45:36.080 --> 1:45:39.080 see question answered? Um, can I add one thing? I 1:45:39.080 --> 1:45:40.680 don't know how close you are here, but I don't know. 1:45:40.760 --> 1:45:42.680 Go ahead, man, So I decided I'm gonna end on 1:45:42.720 --> 1:45:45.760 something different. Okay, but you go ahead. Um Oh, I 1:45:45.800 --> 1:45:50.640 just wanted to add a a a thought onto the 1:45:50.680 --> 1:45:56.040 gray rabbit story. For um, is this some redemption, some 1:45:56.160 --> 1:45:58.240 sort of saving. Yeah, well I think we have to 1:45:58.240 --> 1:46:01.840 have takeaways. This can't just be shooting ship and um. 1:46:01.880 --> 1:46:04.800 And so if I was to offer anything that I 1:46:04.840 --> 1:46:07.400 believe to be truth, and when it comes to cooking 1:46:07.760 --> 1:46:11.240 wild game or not, this is just broadline. Cooking is 1:46:11.439 --> 1:46:15.280 um is methodology super key, you know. And just as 1:46:15.320 --> 1:46:17.920 as we spend so much time focused on the gear, 1:46:18.320 --> 1:46:20.600 the technique, how much how many hours we spent on 1:46:20.640 --> 1:46:23.479 Google Maps and everything else, pouring over where we're gonna 1:46:23.479 --> 1:46:26.439 go and what we're gonna go do, and um, if 1:46:26.479 --> 1:46:30.840 you enjoy a good meal, that chef in that restaurant 1:46:30.840 --> 1:46:33.840 and the entire team has spent equivalent amount of time 1:46:34.439 --> 1:46:37.880 researching how to make your meal great. Right, So they're 1:46:37.880 --> 1:46:40.839 doing the exact same thing you're doing in preparation for hunting, 1:46:41.320 --> 1:46:44.439 in preparation of a meal. And so though it may 1:46:44.479 --> 1:46:46.519 sound daunting, you don't need to be a chef. To 1:46:46.560 --> 1:46:51.080 be a good cook is to focus on methodology, because methodology. 1:46:51.200 --> 1:46:53.920 You see a bumpy two track road, you know, four 1:46:53.960 --> 1:46:57.000 we'll drive on. You see more than a twelve in 1:46:57.160 --> 1:46:59.479 twelve inches of snow, you know, maybe it's drifted it's 1:46:59.479 --> 1:47:02.720 twenty just now you know chains on, right, those are 1:47:02.720 --> 1:47:04.960 the things we've learned so with methodology, and maybe we 1:47:05.000 --> 1:47:07.080 can get here on a later podcast where we can 1:47:07.080 --> 1:47:11.200 write about it. Is methodology is your snow chains in 1:47:11.280 --> 1:47:14.360 four wheel drive and you know rain jacket, and it 1:47:14.520 --> 1:47:17.880 is your tool. To cookery is knowing good methodology. So 1:47:17.960 --> 1:47:22.640 you get a super tough, tough animal with braising techniques, 1:47:22.680 --> 1:47:25.880 with proper methodology smoking, you're gonna break that thing down 1:47:26.000 --> 1:47:28.439 and it will be palatable. So to the gray rabbit. 1:47:29.680 --> 1:47:31.960 One thing that is less methodology, but it is still 1:47:32.000 --> 1:47:34.760 a skill. And Danielle said in the very beginning, which 1:47:34.800 --> 1:47:38.040 is we eat with our eyes right, And so one 1:47:38.040 --> 1:47:42.040 of the easiest put lipstick on your food. And what 1:47:42.120 --> 1:47:43.680 I mean by that is put your makeup on like 1:47:44.040 --> 1:47:47.639 garnishing a dish is one of the most underrated, easy 1:47:47.720 --> 1:47:50.640 to do things that changes the experience for anybody. So 1:47:50.960 --> 1:47:53.360 your gray rabbit and and you know you have your 1:47:53.720 --> 1:47:56.320 you know, hopeful sweetheart or whomever coming over to eat, 1:47:56.360 --> 1:47:58.400 and you're like, man, this is not looking you know 1:47:58.479 --> 1:48:02.679 how I want it? Um Fresh herbs, fresh chopped herbs 1:48:02.720 --> 1:48:05.640 not only add great flavor to it, but um, we 1:48:05.680 --> 1:48:10.280 are and visually it's like makeup. It's mascara for your food. 1:48:10.280 --> 1:48:12.719 It's like we when you see chopped parsley, you're chopped 1:48:12.720 --> 1:48:16.920 herbs on food. It's like, oh, this was like this 1:48:17.040 --> 1:48:19.080 was done by someone that knows what's up, you know, 1:48:19.400 --> 1:48:21.160 And so I would just add that in and that 1:48:21.479 --> 1:48:24.760 um is that methodology is going to become really key 1:48:24.800 --> 1:48:27.160 for folks that want to get into game cookery and 1:48:27.200 --> 1:48:30.400 then garnishing just um, a little bit of fresh herbs 1:48:30.400 --> 1:48:33.680 on there, or you know, crumbled dry bacon, or you know, 1:48:33.760 --> 1:48:36.759 just adding a little extra something gives it a mask, 1:48:36.880 --> 1:48:39.080 gives it a top coat. You know. Yeah, I'll agree 1:48:39.120 --> 1:48:42.640 with you on that. I think these methods are the foundation. 1:48:42.760 --> 1:48:49.519 And once you figure out those things, then everything everything clicks. 1:48:50.200 --> 1:48:53.519 You can cook anything because it's the same process over 1:48:53.560 --> 1:48:57.559 and over, over and over again. Ridge Pounder, do you 1:48:57.600 --> 1:49:04.320 think that would you rather we call you the Great Rabbit? No? No, no, no, 1:49:04.439 --> 1:49:13.800 thank you, gr I mean instead of RP. It's not bad. 1:49:14.000 --> 1:49:15.760 Just don't really know the story, you know what, I'll 1:49:15.760 --> 1:49:18.200 embrace the story. There's a people out there that have 1:49:18.240 --> 1:49:23.040 probably been in that same predicament learning experience. Oh yeah, man, 1:49:23.080 --> 1:49:25.400 I'm I remember in cooking school and I was eighteen. 1:49:25.920 --> 1:49:32.759 I I I served a pasta dish with a sauce 1:49:32.760 --> 1:49:35.600 called arabiata. It's like a spicy tomato sauce. You know 1:49:35.640 --> 1:49:38.960 in restaurants you'll see penabiata a lot, and um, so 1:49:39.000 --> 1:49:43.040 I was making. She just was like, we've been dating 1:49:43.080 --> 1:49:44.240 for a month, and I was made. I was in 1:49:44.280 --> 1:49:46.280 culinary school as eighteen years old, and I'm like trying 1:49:46.280 --> 1:49:47.680 to pull out all these tricks. But I made a 1:49:47.800 --> 1:49:53.600 penny rbiata and she found a goddamn nipple in her 1:49:54.120 --> 1:49:59.479 human nipple. No, no, but a nipple nonetheless, And there 1:49:59.520 --> 1:50:02.479 I am, you know, And yet when you you know, 1:50:03.040 --> 1:50:07.040 that was like, oh, well, that's because we just learned 1:50:07.040 --> 1:50:10.840 how to cure bacon in charcutie class. And I had 1:50:10.840 --> 1:50:14.759 a slab of bacon like billy belly, and we hadn't 1:50:14.920 --> 1:50:18.920 trimmed the skin off. You garnished it with nipples. I 1:50:18.960 --> 1:50:21.759 cut the slab and rendered it to make the sauce. 1:50:21.960 --> 1:50:24.160 And yet there happened to be this whole nipple that 1:50:24.200 --> 1:50:27.400 made it. In nipple that got in there the rogue. 1:50:27.479 --> 1:50:30.280 That's that's good, that's a good, that's a name for 1:50:30.320 --> 1:50:34.400 a book. Right there, the road Nipple a culinary tale. Yeah, 1:50:34.439 --> 1:50:38.439 there you go, the road nipple. Uh, Danielle, can you 1:50:38.560 --> 1:50:41.599 real quick zapp everyone? I'm gonna let you take your pick. 1:50:42.040 --> 1:50:45.960 I want you to zap everyone with um Man, how 1:50:46.000 --> 1:50:48.640 come no one notified me that I'm not running the 1:50:48.720 --> 1:50:51.880 right angle? I'm my mic Can you zapp everyone real 1:50:52.000 --> 1:50:59.320 quick with either this is chef's choice, with either the 1:50:59.520 --> 1:51:03.680 Heart Rap Spy or the Roadhouse snow Goose steakhouse dish. Oh, 1:51:03.760 --> 1:51:07.320 I want to talk about the snow goose set the stage. 1:51:07.320 --> 1:51:10.760 Everybody ship talks snow geese all the time. Yeah, so 1:51:12.400 --> 1:51:18.000 very very common conversation that takes place is, hey, would 1:51:18.000 --> 1:51:20.479 you do this weekend? We got into some snow geese. 1:51:20.680 --> 1:51:24.240 I got this great recipe, let me tell you, And 1:51:24.280 --> 1:51:27.880 they go on and on and on and on, and 1:51:27.920 --> 1:51:29.880 then they tell you to eat the rocks, throw the 1:51:30.280 --> 1:51:34.160 throw the meat away, and then I chuckles, use that joke. 1:51:35.479 --> 1:51:39.320 It's like and then I listened to the whole story 1:51:39.360 --> 1:51:41.360 every time like it's the first time I've heard it, 1:51:41.400 --> 1:51:45.400 and laugh and can yourry inside? I laugh because I'm like, 1:51:45.520 --> 1:51:50.640 I can't believe he's telling me. Well, people do that 1:51:51.160 --> 1:51:54.200 with me. I try to meet him with the stone coldest, 1:51:54.360 --> 1:51:58.120 most indifferent face they've ever seen. Really, I can't. I 1:51:58.160 --> 1:52:02.400 can't do that. I'm like, yeah, that's not quite right. 1:52:02.760 --> 1:52:04.960 The viewers can't see the face I just tried to make. 1:52:05.040 --> 1:52:08.680 But no, I don't you look confused? And that one 1:52:09.800 --> 1:52:13.840 I'm not good. I'm not good at that kind of stuff. Yeah. So, 1:52:13.840 --> 1:52:18.680 so that conversation happens a lot, and and I get 1:52:18.880 --> 1:52:21.080 so sick of it, and I get so it's almost 1:52:21.160 --> 1:52:24.479 like an offense to me in ways to to say 1:52:24.560 --> 1:52:26.680 how much I love eating snow goose, and they're like, 1:52:26.760 --> 1:52:28.200 let me tell you how bad it is. I'm like, 1:52:28.240 --> 1:52:30.519 are you calling me a bad cook? It could be. 1:52:31.080 --> 1:52:32.880 I mean, my husband's the only one who really eats 1:52:32.880 --> 1:52:37.519 my food, and he'll eat anything. But so, so to 1:52:37.600 --> 1:52:40.639 everybody out there who does not like snow goose or 1:52:40.680 --> 1:52:43.320 that you throw it away or whatever you do with it, 1:52:44.040 --> 1:52:46.519 let me let me change your mind a little bit. 1:52:46.800 --> 1:52:50.280 I call it the steakhouse goose. And this is something 1:52:50.320 --> 1:52:53.040 I do with my sou vied and I cook it 1:52:53.080 --> 1:52:55.640 for anybody who comes over for dinner. That's usually what 1:52:55.680 --> 1:52:59.800 I'm cooking is is a snow goose. So I'll take 1:52:59.840 --> 1:53:02.479 it out of the freezer, let it sit in the 1:53:02.600 --> 1:53:04.800 fridge for a couple of days or however long tim 1:53:05.200 --> 1:53:09.120 ready to cook, pad to dry, a little salt, little pepper. 1:53:09.520 --> 1:53:13.000 Sometimes I'll get crazy with garlic or thyme, and then 1:53:13.040 --> 1:53:16.240 a little bit of gee in there, which is clarified 1:53:16.280 --> 1:53:20.400 butter butter that the milk solids have been taken out. 1:53:20.840 --> 1:53:22.760 It gives it a higher smoke point, which you don't 1:53:22.800 --> 1:53:26.240 really need it for suvied I just I think gee 1:53:26.320 --> 1:53:29.360 has a better flavor because I think the difference between 1:53:29.400 --> 1:53:32.759 gee and clarified butter, I think they toast toasted differently. 1:53:32.840 --> 1:53:36.479 But anyway, that's besides the point. So and then I 1:53:36.720 --> 1:53:40.519 put it in my vacuum sealer su vied it and 1:53:40.560 --> 1:53:43.920 I usually do it about one thirty, which is on 1:53:43.960 --> 1:53:47.599 the rare side of medium ram so that way, when 1:53:47.720 --> 1:53:51.479 all of the breast meat is finished comes out of 1:53:51.520 --> 1:53:56.320 the bag, they're all cooked the same t Yeah, So 1:53:56.479 --> 1:54:00.400 my roll of thumb is for every half inch thickness meat, 1:54:00.760 --> 1:54:03.679 you should be souve eating at least for thirty minutes. 1:54:03.920 --> 1:54:07.519 And that's if it's already sort of like defrosted. Pull 1:54:07.560 --> 1:54:10.360 it out to room temperature if it's frozen, like add 1:54:10.400 --> 1:54:14.160 an hour or more to that. Um so every half inch. 1:54:14.280 --> 1:54:17.200 And then the funny thing about geese when you cook them, 1:54:17.400 --> 1:54:20.720 they like to sort of condensed and shrink up and 1:54:20.760 --> 1:54:23.880 they get thicker. So I always add at least another 1:54:23.920 --> 1:54:26.000 thirty minutes to that. So if that geese is only 1:54:26.040 --> 1:54:28.240 an inch thick, I'm still going to suviet it for 1:54:28.920 --> 1:54:33.360 about an hour and a half. Maybe as you cook 1:54:33.400 --> 1:54:34.960 it it's gonna become an inch and a half. It's 1:54:35.000 --> 1:54:37.360 about three quarter inch thick, half inch three quarter inch 1:54:37.440 --> 1:54:41.880 for a snow and so I take it out, pad 1:54:41.920 --> 1:54:45.040 it dry, either steared in a cast iron or on 1:54:45.080 --> 1:54:47.960 the grill, because everybody wants to stick cooked a little 1:54:47.960 --> 1:54:50.480 bit differently. So I always started out like the rare 1:54:50.600 --> 1:54:53.120 side of medium. Weare is sort of the baseline because 1:54:53.120 --> 1:54:55.920 that's what I like to eat on. Somebody else wants 1:54:55.920 --> 1:54:57.320 it longer than I just see it for a little 1:54:57.360 --> 1:55:02.000 bit longer, and that is hands down, everybody is obsessed 1:55:02.040 --> 1:55:06.000 with it. I love it. It's like my my steakhouse, 1:55:06.000 --> 1:55:12.280 goose good. That's it. Thanks pretty simple. It is really simple, 1:55:14.200 --> 1:55:17.160 skin on, skin off, just the breast meat, we're talking 1:55:17.160 --> 1:55:19.720 about here. Yeah, this is just the breast meat, no 1:55:19.720 --> 1:55:22.560 no skin. Have you ever rendered out all your goose fat? 1:55:23.680 --> 1:55:27.560 I've tried, We I saved. I actually think I still 1:55:27.600 --> 1:55:29.680 have some. I think I frozen. I don't know if 1:55:29.680 --> 1:55:32.480 that's it's probably a terrible idea. But sometimes if I 1:55:32.520 --> 1:55:36.360 get like only two geese and their thigh meats usually 1:55:36.800 --> 1:55:38.880 like in that pocket between the thigh and the bottom 1:55:38.880 --> 1:55:40.640 of the breast. But we'll always have like a lot 1:55:40.680 --> 1:55:42.800 of a lot of fat in there. And so if 1:55:42.840 --> 1:55:45.240 I'm just cooking dinner that night, I'll just throw it 1:55:45.240 --> 1:55:47.640 in the pan and let it sort of melt um 1:55:48.160 --> 1:55:50.720 to brown the food that I'm cooking, and then the 1:55:50.720 --> 1:55:52.680 fat melts out and you still left with some kind 1:55:52.720 --> 1:55:56.240 of collagenny is tissue. I'll throw that out in the 1:55:56.280 --> 1:55:58.040 brown the meat in there. Yeah, you can freeze an 1:55:58.080 --> 1:56:00.960 and render it. You can like when when you you know, 1:56:00.960 --> 1:56:02.640 when you got a goose, you reach into that gutt 1:56:02.640 --> 1:56:06.000 incisions those big fat globs like right in the body. Yea, yeah, 1:56:06.320 --> 1:56:09.560 you can freeze those. You can get a hunk of it. 1:56:09.640 --> 1:56:16.960 Y uh Yeah. Final thoughts, I'm gonna say how much 1:56:16.960 --> 1:56:18.760 we're talking about thought on me, and I was thinking 1:56:18.760 --> 1:56:21.320 about what I did a bunch of this summer because 1:56:21.720 --> 1:56:24.680 my house and kitchen were in disarray, and so once 1:56:24.880 --> 1:56:27.120 a remodel. Yeah, once we had the new deck up, 1:56:27.200 --> 1:56:29.720 which is like kind of a dark brown board in 1:56:29.720 --> 1:56:32.120 its south facing so it gets the sun. You thought 1:56:32.120 --> 1:56:35.760 you made out in the heat direct well in those 1:56:35.800 --> 1:56:38.520 pinch in those pinch moments, right, because you're like painting 1:56:38.560 --> 1:56:40.920 and then you're like, oh shit, it's six, you know, 1:56:41.000 --> 1:56:43.520 and the one kid's melting, melting, and you're like, I 1:56:43.560 --> 1:56:46.560 need some thought out meat fast. I don't have a sink, 1:56:46.680 --> 1:56:50.320 so you know, running underwaters out there's no there's nothing. 1:56:50.480 --> 1:56:52.160 So yeah, I was gonna say that that's one of 1:56:52.200 --> 1:56:56.520 the great things about like the vac sield like heavy duty. 1:56:56.800 --> 1:56:59.920 We use Western bags. They're heavy duty enough we're literally 1:57:00.000 --> 1:57:02.960 anna like run grab it out of the freezer and 1:57:02.960 --> 1:57:05.040 then like slide it out onto the deck and the 1:57:05.080 --> 1:57:07.400 sun and like thirty fits later, I run out there 1:57:07.400 --> 1:57:09.400 and I've got something to work with. Just hold the 1:57:09.400 --> 1:57:19.760 health department. Yeah, yeah, or Osha during our remodel, that's 1:57:19.760 --> 1:57:27.520 good as your conclude her nice work than finals concluders. Um, 1:57:27.680 --> 1:57:32.360 you know, I think on on my end. No, I 1:57:32.360 --> 1:57:35.400 I'm excited for I mean, we've archery seasons rapping this 1:57:35.440 --> 1:57:38.720 weekend here in Montana and um and that means rifle 1:57:38.840 --> 1:57:42.280 and then um bird seasons kind of upon us. Um. 1:57:42.320 --> 1:57:44.920 So yeah, I'm just excited to be out eating a 1:57:44.960 --> 1:57:47.840 little bit more. Um, you know, foraging seasons coming to 1:57:47.880 --> 1:57:51.240 a forging for non animal based things is coming to 1:57:51.320 --> 1:57:53.800 a pretty quick halt here. It's gonna be hidden under 1:57:53.920 --> 1:57:56.360 some snow man. Yeah, it's gonzo. Yeah, I'm gonna go 1:57:56.400 --> 1:57:58.320 out this weekend. And I was thinking about it was like, men, 1:57:58.360 --> 1:58:00.000 I think the only thing that will be out there 1:58:00.000 --> 1:58:02.280 worth picking if I see it as rose hips and 1:58:02.280 --> 1:58:07.840 that's about it. So yeah, um, we found like at 1:58:07.880 --> 1:58:10.640 the bottom of the scree slides and stuff, we found 1:58:11.400 --> 1:58:15.360 queen bleats melting out of you know that can survive 1:58:16.200 --> 1:58:20.320 this time of year. Yeah, snow frozen, right, you still 1:58:20.320 --> 1:58:24.840 find queen bleats? Yeah? That are fun. Wow, that's one 1:58:24.880 --> 1:58:26.960 of these that surprised. Like one of the latest things 1:58:26.960 --> 1:58:30.600 I've picked have been queen bleats. We've even picking frozen 1:58:30.720 --> 1:58:33.200 queen bleats. They're like they can though, I'll be fine, 1:58:33.320 --> 1:58:37.160 but they were great. Yeah, butter not. That's like the 1:58:37.280 --> 1:58:42.320 kind of the the last thing you find of the 1:58:42.360 --> 1:58:45.160 stuff that like dies, you know, And I do sorry, 1:58:45.160 --> 1:58:47.320 I do have a clothing real quick. Do you deal 1:58:47.320 --> 1:58:50.920 with rose hips? What do you like to do with them? Um? 1:58:50.000 --> 1:58:52.680 You know in the past, why we've worked with it 1:58:52.720 --> 1:58:54.840 once before. But um, I don't do a ton with 1:58:54.920 --> 1:59:00.760 them beyond like teas and whatnot. Um, but Chutney's jams there, 1:59:00.800 --> 1:59:02.680 they sweeten, there's a lot of there's a ton of 1:59:02.720 --> 1:59:05.640 vitamins seeing anti accidents in there. They're easy to pick 1:59:05.680 --> 1:59:08.560 and they're not hard to find everywhere. They live everywhere, 1:59:08.640 --> 1:59:11.240 so there's really no one who can't go find. I 1:59:11.280 --> 1:59:13.400 just don't like going home empty handed, so I kind 1:59:13.400 --> 1:59:17.640 of feel like I gotta come home with something. Oh sorry, 1:59:17.640 --> 1:59:20.880 we gotta bring up the spiny rose hip that we 1:59:20.960 --> 1:59:27.040 ran into in Washington. Spine less, spine less, all rose 1:59:27.200 --> 1:59:31.600 all rose hips, the wild rose, the fruit itself. Yeah. 1:59:31.760 --> 1:59:35.200 You ever see a rose hip where the hip, like 1:59:35.240 --> 1:59:39.400 the rose hip, the fruit is spiny? No, did you 1:59:39.440 --> 1:59:43.880 guys come across that on your archery hunt hunting Southeast Washington. Yeah, 1:59:44.200 --> 1:59:46.080 we puzzled over it. Yeah, I mean, I know there's 1:59:46.080 --> 1:59:47.920 a lot of different varieties of rose hips out there 1:59:48.280 --> 1:59:54.080 spiny yeah, huh. Um, So freezing, we're talking about that 1:59:54.120 --> 1:59:55.840 a bunch of I have a thought on freezing that 1:59:55.880 --> 1:59:59.120 I can close with is that I do believe that um, 1:59:59.120 --> 2:00:01.720 freezing is one of the greatest inventions of the modern 2:00:01.800 --> 2:00:04.920 world when it comes to eating and sustainability for the 2:00:05.000 --> 2:00:07.879 human race. Is just being able to freeze things is amazing. 2:00:08.400 --> 2:00:11.080 And um, but I freeze. I try to be real 2:00:11.080 --> 2:00:13.880 conscious when I'm breaking down an animal. And I know 2:00:13.920 --> 2:00:15.920 a lot of folks it's it's good, It's it's pretty 2:00:15.960 --> 2:00:18.800 easy and and and um. It can be a super 2:00:18.800 --> 2:00:21.680 boon to timing when you need a quick meal is 2:00:21.720 --> 2:00:24.360 to have your steaks already cut into two per bag. 2:00:24.400 --> 2:00:27.680 It's you and the missag thought out. UM. I tend 2:00:27.760 --> 2:00:32.440 to almost always freeze the whole muscles when I can. UM. 2:00:32.480 --> 2:00:34.320 It's kind of like that protective skin on the tongue. 2:00:34.320 --> 2:00:37.560 We're talking about. Things happen. Your bags get punctured when 2:00:37.600 --> 2:00:39.560 the freezer. You know it's in the back and you 2:00:39.960 --> 2:00:42.120 uncover it in March and there's a little frost burn 2:00:42.160 --> 2:00:45.080 on it somewhere. And I feel like even to the 2:00:45.080 --> 2:00:48.200 point where I will freeze hole muscles with silver skin 2:00:48.400 --> 2:00:51.480 on the whole nine yards because I know that when 2:00:51.640 --> 2:00:54.720 when it thaws back out, if something's happened to it, 2:00:54.960 --> 2:00:57.280 I don't want to lose the good stuff inside. So 2:00:57.440 --> 2:01:00.480 I'll I'll trend it off the damn cook it in 2:01:00.560 --> 2:01:02.880 March or April or May or whenever it is. So 2:01:03.120 --> 2:01:04.800 that's just one thing I like to do. Is I 2:01:04.880 --> 2:01:06.600 like to freeze hold muscles when I can. Yeah, I 2:01:06.640 --> 2:01:09.760 do like freezing the loin. Yeah, there's always you kind 2:01:09.760 --> 2:01:11.760 of want to leave that silver skin on there. But 2:01:11.760 --> 2:01:12.920 then the thing that's in the back of my head 2:01:13.000 --> 2:01:15.200 is like, man, when I give it to somebody, then 2:01:15.240 --> 2:01:17.880 I gotta explain it to him and ship and then 2:01:17.880 --> 2:01:20.120 what if they don't remember to do it, They're gonna 2:01:20.120 --> 2:01:22.200 have a negative experience. I'm always weighing in my head. 2:01:22.440 --> 2:01:25.200 I'll sometimes put us if I'll sometimes make a piece 2:01:25.280 --> 2:01:28.040 really perfect where anyone in the world with thought out 2:01:28.160 --> 2:01:31.520 and be like, this is ready to cook. This looks beautiful, 2:01:32.320 --> 2:01:35.360 and I'll put a star on the package or two 2:01:35.400 --> 2:01:39.200 stars extreme cases, and then I kind of look and 2:01:39.240 --> 2:01:41.240 be like, oh, that's one that I could give to 2:01:41.320 --> 2:01:46.160 someone and there's gonna be no Yeah, puzzlement. They're gonna 2:01:46.160 --> 2:01:48.040 be They're gonna get it, and they're gonna get it right. 2:01:48.160 --> 2:01:52.560 I want a double started gift from that guy. Sounds nice. 2:01:53.160 --> 2:01:57.240 Chris Um not much of a concluder, but I would 2:01:57.320 --> 2:02:00.640 like if we could like engineer some sort of cook 2:02:00.680 --> 2:02:07.000 off between Eduardo and Danielle. Mostly because not even like 2:02:07.080 --> 2:02:08.920 the competition side of it, but I just want an 2:02:08.960 --> 2:02:13.560 excuse to eat really well, that's all it is. I 2:02:13.600 --> 2:02:16.080 just want to be like a judge just the contests. 2:02:16.120 --> 2:02:20.800 Who can give me the most food? Yeah, where you 2:02:20.800 --> 2:02:23.360 film it or whatever you know, but well I think, Well, 2:02:23.360 --> 2:02:25.880 one of my thoughts is if if I've never hunted 2:02:25.880 --> 2:02:27.880 snow geese, but I'd love to go on a snow 2:02:27.920 --> 2:02:29.800 goose hunt. And what I would like to do is, 2:02:29.840 --> 2:02:31.960 I'll take those legs if you're going to take the breasts, 2:02:31.960 --> 2:02:34.640 and you got your steak steakhouse recipe, and I'd love 2:02:34.680 --> 2:02:38.600 to cone fee those legs. The legs are so good 2:02:38.640 --> 2:02:41.960 because they have a lot of fat on him. We 2:02:42.000 --> 2:02:44.440 should all plan, we should all plan, we should all 2:02:44.480 --> 2:02:46.560 just go out for snow geese in spring. I was 2:02:46.600 --> 2:02:49.520 saying to Ben O'Brien yesterday. I was saying there needs 2:02:49.560 --> 2:02:52.839 to be a meat eater rendezvous, like a full blown 2:02:52.960 --> 2:02:56.520 pow wow where everybody descends to just do a full 2:02:56.520 --> 2:02:59.320 blown Where would you want hunting session? Eating for the 2:02:59.360 --> 2:03:03.000 spring hunt? You know, nowhere over in your neck old 2:03:03.040 --> 2:03:06.120 neck of the woods. Yeah, by the Missouri Are they 2:03:06.160 --> 2:03:08.760 there late? And as eat season? They have that. They 2:03:08.760 --> 2:03:10.920 have that spring season where you don't even need a plug. 2:03:11.240 --> 2:03:14.120 He's electronic. They take they take the gloves off man 2:03:14.680 --> 2:03:18.800 electronic calls no plug. Yeah, it's crazy. My husband built 2:03:19.680 --> 2:03:25.520 his own homemade electronic color. It didn't work. He didn't 2:03:25.520 --> 2:03:27.680 just want to buy a Fox Pro or whatever. You know. 2:03:27.760 --> 2:03:29.800 He does that a lot. He wants to do everything 2:03:29.880 --> 2:03:32.320 himself plus his heart. So it's like you end up 2:03:32.440 --> 2:03:33.960 like you could just spend the money and get it, 2:03:34.000 --> 2:03:36.880 but he loves doing things himself. But yeah, and he 2:03:37.040 --> 2:03:39.960 because he wanted it like white and all, like the 2:03:40.000 --> 2:03:44.200 whole like nine yards and like multiple speakers out throughout 2:03:44.240 --> 2:03:49.120 the thing. It system. Yeah, because whenever it's around sound 2:03:49.120 --> 2:03:51.080 goose call. Yeah, becaus like in the middle of the 2:03:51.120 --> 2:03:52.920 day when you're not doing anything, it's nice to have 2:03:52.960 --> 2:03:58.879 some music out there. Seth concluders. Um, I got a question. 2:03:59.600 --> 2:04:04.240 I conclude or um back to oregan meat, I've heard 2:04:04.320 --> 2:04:10.720 oregon or oregon um. I've heard multiple times people say 2:04:11.160 --> 2:04:17.800 that like freezing oregan meat is no good. Yeah, freezing 2:04:17.800 --> 2:04:21.840 livers is rough on livers. Freezing it doesn't matter. Yeah, 2:04:21.840 --> 2:04:23.320 that's that was my question. I want to take the 2:04:23.320 --> 2:04:26.360 freeze a kidney. Freezing livers just changes the liver, like 2:04:26.440 --> 2:04:28.920 the same thing that when in the freezer doesn't come out. 2:04:29.600 --> 2:04:34.040 Got you. I think it's like it's it's like it's 2:04:34.120 --> 2:04:36.040 kind of like what happens to a fish for a way. Yeah, 2:04:36.080 --> 2:04:37.720 you cook it that you want up, but it's kind 2:04:37.720 --> 2:04:40.760 of like to get like waded. No, no, the opposite 2:04:40.800 --> 2:04:44.640 of bushy. It's like you take it out and it's like, 2:04:45.240 --> 2:04:47.520 let's off a ship load of that's off a lot 2:04:47.560 --> 2:04:50.040 of water. You take the slice, you throw it the pan. 2:04:50.200 --> 2:04:55.440 It kind of deflates, it gets a little right. It's 2:04:55.480 --> 2:04:58.320 just it's almost like it's not so much you'd say 2:04:58.360 --> 2:05:00.440 like it's an absolute no no, because it is not 2:05:00.520 --> 2:05:03.680 an absolute no no, but it's definitely not. It's so 2:05:03.920 --> 2:05:06.240 you just eat it when you get it that big. 2:05:06.560 --> 2:05:10.960 My guess is is, uh, is liver um fall into 2:05:10.960 --> 2:05:15.240 the category of muscle heart does he So I might 2:05:15.320 --> 2:05:18.600 take my guests would be that it's just the the um. 2:05:18.640 --> 2:05:23.440 It's a more naturally tender that the that the makeup 2:05:23.600 --> 2:05:27.000 of that structure is delicate, right, And so when you're 2:05:27.000 --> 2:05:30.800 freezing it, you are rupturing through expansion the cellular walls 2:05:30.960 --> 2:05:34.960 of protein and that organ And so when you thought 2:05:35.360 --> 2:05:39.440 it's it's losing it's natural structure and web, it's a 2:05:39.480 --> 2:05:45.880 real letdown. Especially dishes. If you're making dishes like like 2:05:45.880 --> 2:05:49.520 like like liver pats a and and dips and things 2:05:49.560 --> 2:05:52.000 like that just isn't the same. So if you're messing 2:05:52.000 --> 2:05:53.280 with the liver, you want to mess with it like 2:05:55.520 --> 2:05:59.720 you kill a younger dear. Take the liver home, slicing 2:05:59.800 --> 2:06:03.880 core here in slices. Solk it. People. My mom used 2:06:03.920 --> 2:06:06.240 to take solk it and lemon like water with a 2:06:06.360 --> 2:06:09.040 lemon squeezed into it, or even like those juice bottles, 2:06:09.040 --> 2:06:12.040 little bottles lemon juice. Put lemon juice and water because 2:06:12.040 --> 2:06:14.280 it's a little bit of sidic and a little bit 2:06:14.320 --> 2:06:18.360 of it somehow seems to dissolve and pull out more blood. 2:06:18.760 --> 2:06:21.000 People use. People take liver home and soak it in 2:06:21.040 --> 2:06:23.520 salted water. People take it home and solk it and water. 2:06:24.360 --> 2:06:26.640 But it does. You'll pull out and the water becomes 2:06:26.680 --> 2:06:30.520 like a rose color like it's definitely dissolving and pulling 2:06:30.520 --> 2:06:34.080 out some of the blood and then cook it. Don't 2:06:34.320 --> 2:06:37.360 it's just the first thing you should eat. Freeze all 2:06:37.360 --> 2:06:40.920 the other stuff. That's my concluder. Daniel, you kind of 2:06:40.960 --> 2:06:43.440 got your concluder. Do you want another concluder? No? I 2:06:43.440 --> 2:06:48.640 think I'm good. All right, good job everyone. Um, next 2:06:48.680 --> 2:06:51.720 time we all get together, we need to spend a 2:06:51.800 --> 2:06:54.920 little bit of time talking about game Hearts. Until then, 2:06:55.920 --> 2:07:18.120 thank you,