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Speaker 1: And here we are. This is our first episode of

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Speaker 1: American Gravy. I'm chef Andrew Gruhl and I'm Lauren Gruel

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Speaker 1: And as many of you may know who have followed

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Speaker 1: us for the years or you're just newly tuning in,

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Speaker 1: this is an episode that's going to cover everything from food, lifestyle, politics, culture,

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Speaker 1: our own personal stories, anecdotes, a little bit of everything.

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Speaker 1: But consider it almost the kitchen sink pun intended. You

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Speaker 1: are a funny man, Yes, thank you. She's the only

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Speaker 1: one who doesn't laugh at my jokes. That's why we

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Speaker 1: keep having so many kids, is because then I have

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Speaker 1: an audience that will continuously laugh at.

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Speaker 2: My You know what, that's not true. But over the years,

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Speaker 2: you keep using the same jokes on me, so I

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Speaker 2: don't find them funny anymore.

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Speaker 1: Whatever, I give them new little spins and twists and garnishes.

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Speaker 1: So American Gravy, we are restaurant owners of family. We've

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Speaker 1: got four kids. We've got a little bit of a

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Speaker 1: media something going on. I don't know exactly what that is,

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Speaker 1: but we are based out of Huntington Beach, California. We're

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Speaker 1: really excited to be giving you guys the little tidbits

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Speaker 1: every week on what's happening in the food world. So

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Speaker 1: why don't we kick this off with a couple stories

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Speaker 1: that we've seen over the past few weeks and dive

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Speaker 1: right in.

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Speaker 2: I love it. I love it. Let's start off with Walmart.

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Speaker 2: They're getting rid of their synthetic dies.

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Speaker 1: Everybody has been announcing since RFK has taken over in

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Speaker 1: this new Maha movement, obviously a motivation to clean up

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Speaker 1: their own food system and food supply. I got to say,

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Speaker 1: I'm a bit apprehensive. Although it is good news.

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Speaker 2: It's great news. The thing I guess I'm apprehensive about

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Speaker 2: as well is that they said they're going to start

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Speaker 2: implementing this in twenty twenty seven.

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Speaker 1: Yeah, and that's the thing, right, So, first of all,

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Speaker 1: when they made this announcement, they big press release they're

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Speaker 1: going to eliminate all the synthetic, our artificial dies, and

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Speaker 1: thirty other controversial additives from their US private label food brands. Okay,

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Speaker 1: so that's like great value market side freshness guaranteed. I

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Speaker 1: used to hang out at Walmart a lot, so you know,

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Speaker 1: I know the brands. And one of the things in

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Speaker 1: that press release that I found interesting was they said, well,

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Speaker 1: ninety percent of our existing private label foods are already

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Speaker 1: free of the synthetic dies. They said ninety percent. So

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Speaker 1: they're making the announcement that they're removing the synthetic dies

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Speaker 1: and they're removing these ingredients, but they're also saying, well,

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Speaker 1: it only applies to ten percent of our supply chain.

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Speaker 1: I wouldn't have even thrown that out there. I would

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Speaker 1: have been like, big changes, a lot of work that

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Speaker 1: needs to go into this.

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Speaker 2: Yeah, exactly. Why would they, like, you know, kind of downplay.

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Speaker 1: It, well exactly, And that's the thing that I find interesting.

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Speaker 1: And then furthermore, if they're pushing it off for another

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Speaker 1: two years, I think that that's curious because what we've

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Speaker 1: seen with a lot of these massive food manufacturers is

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Speaker 1: they came out and made these huge pr announcements, but

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Speaker 1: then they put their timeline passed or into not past,

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Speaker 1: but at least moving into the potential new administration.

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Speaker 2: Question for you, why do you think that you know

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Speaker 2: it's going to take so long to implement these changes.

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Speaker 2: Why are they saying twenty twenty seven.

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Speaker 1: Well, if you think about it, Okay, so they've already

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Speaker 1: produced and developed and manufactured all the products they're going

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Speaker 1: to be selling into holiday season of twenty twenty five.

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Speaker 1: All Right, They've got all their ingredients already in place,

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Speaker 1: probably for the next year's worth of production supply, in

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Speaker 1: addition to how they automate that, So that's going to

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Speaker 1: be a huge piece of it. However, what I will

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Speaker 1: say is is that with a little bit of energy

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Speaker 1: and kind of rapid movement, you can change those ingredients,

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Speaker 1: you can change the formulas, and you can change the

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Speaker 1: manufacturing process. You can do it instantaneously if you will.

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Speaker 1: So that's why I'm a little bit apprehensive about this,

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Speaker 1: because this is a company that's been using these products

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Speaker 1: for the past twenty thirty years and has made a

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Speaker 1: lot of money on these products. So is it a

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Speaker 1: pr stunt.

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Speaker 2: Possibly, I don't know. I think they're doing the right thing,

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Speaker 2: though you know.

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Speaker 1: They are doing the right thing, obviously. MY bigger concern

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Speaker 1: is going to be the other products, right and the

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Speaker 1: other ingredients that go into these products, because at the

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Speaker 1: end of the day, and you and I have talked

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Speaker 1: about this, is that even if you're removing all of

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Speaker 1: these colors from the foods, the foods are still junk.

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Speaker 2: They are exactly I know, it's like, you know, even

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Speaker 2: if I'm not going to say the brand, but there's

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Speaker 2: a brand of you know chip that is, you know,

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Speaker 2: promoting it being healthier for you. At the end of

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Speaker 2: the day, you're still eating fried tortilla chips or whatever

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Speaker 2: whatever it is.

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Speaker 1: Well, they're not even tortilla chips. I think that's what's

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Speaker 1: interesting and people need to realize that is like when

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Speaker 1: you eat these corn chips, Doritos, Fritos and even the Cheetos,

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Speaker 1: is that that's not like a natural cut product that

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Speaker 1: dens fried. What they actually do is they take the

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Speaker 1: flour and they take the corn and the sugars and

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Speaker 1: all the chemicals, and they grind it up into really

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Speaker 1: just kind of like a like a mulch, almost a

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Speaker 1: culinary mulch, and then they process it through this machine

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Speaker 1: that feeds it into the fryer oil, which is really

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Speaker 1: just low quality vegetable oil, probably soybean oil. They deep

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Speaker 1: fry it and then they toss it in all those chemicals,

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Speaker 1: which include the addictive powders and spices that make you

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Speaker 1: want to eat an entire bag in one sitting.

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Speaker 2: Sounds delicious.

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Speaker 1: Well, you've done that. You eat the whole bag in

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Speaker 1: one sitting.

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Speaker 2: Sometimes I have.

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Speaker 1: Yeah, I know, Lauren's got an addiction to hot cheetos

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Speaker 1: and talkies, so I just want to think that out there.

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Speaker 2: No, I used to weird.

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Speaker 1: Weird.

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Speaker 2: I used to be addicted when I was pregnant. It

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Speaker 2: was like the weirdest thing. I would crave this horrible

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Speaker 2: food item when I'm pregnant.

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Speaker 1: I know. And the thing is that I had what's

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Speaker 1: called secondary cravings when Lauren was pregnant. I felt pregnant.

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Speaker 1: So I was eating pickle sandwiches and the like. And

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Speaker 1: you know that they say, actually.

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Speaker 2: Psychologists say this back, you felt pregnant.

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Speaker 1: Yes, I felt pregnant. When I looked at you, I

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Speaker 1: felt pregnant.

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Speaker 2: Wow.

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Speaker 1: Yeah, I felt it all over my body. You know.

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Speaker 1: I almost went into bed rest for a while there.

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Speaker 2: Yeah, I know, I think you did.

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Speaker 1: If you could see the look on her face, She's

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Speaker 1: not happy about this conversation. I'm going to move on.

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Speaker 1: One of the things I wanted to mention and bring

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Speaker 1: up when it comes to these changes in the food system,

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Speaker 1: This is that you're seeing a lot of the retail brands,

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Speaker 1: the consumer facing brands that are making these changes, but

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Speaker 1: a lot of if not the lion's share of the

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Speaker 1: food that we eat. It actually comes through food service, right,

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Speaker 1: and that's everything from restaurants to institutional food service, which

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Speaker 1: I should probably define that like the era marks of

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Speaker 1: the world. The concession stands the hospitals, universities, school cites,

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Speaker 1: which is a huge one, and furthermore, restaurants. So when

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Speaker 1: restaurants or any of these secondary food service operators need

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Speaker 1: to buy their products, they've only got two or three

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Speaker 1: main distributors or what's known as purveyors in the restaurant

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Speaker 1: industry that they can buy their products from. Right. I

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Speaker 1: mean it's like what Cisco, Yes, Cisco US Foods Performance

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Speaker 1: Food Group. And then in certain markets there's like boutique

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Speaker 1: distributors or even your restaurant depots of the world. You

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Speaker 1: have a limited supply of ingredients that you can buy.

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Speaker 1: So if I as a chef or we as restaurant

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Speaker 1: owners tomorrow say well, we go to our purveyor that

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Speaker 1: drops off our plates and our straws and all the

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Speaker 1: basic parstock items, and we say we want you to

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Speaker 1: bring in all of these healthy seed, oil free products,

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Speaker 1: natural foods, real ingredients. They're gonna laugh at you right,

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Speaker 1: because they're not going to stock it for you unless

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Speaker 1: there's a twenty palletsful for them to actually utilize the

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Speaker 1: space in their warehouse if they're not gonna have high

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Speaker 1: velocity to move the product out. So the restaurants tomorrow,

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Speaker 1: if any restaurant in America said I want to change

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Speaker 1: my entire menu and I want to make these changes,

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Speaker 1: it would be incoming upon the food distributors and the

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Speaker 1: purveyors to actually change the products they are carrying. Yes,

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Speaker 1: over the years, people have been shifting from dining at

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Speaker 1: home to eating in restaurants in food service operations.

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Speaker 2: Yes, And I don't think people understand that too. You know,

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Speaker 2: they come down on the restaurant, well why aren't you

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Speaker 2: serving this, why aren't you using this? But it's like,

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Speaker 2: we have only so many options to buy what we buy, right, We.

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Speaker 1: Only have so many options to buy what we buy.

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Speaker 1: And at the end of the day, if you want

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Speaker 1: to go and start buying directly from the farmer, directly

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Speaker 1: from the rancher, which has really been the DNA of

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Speaker 1: our business footprint, we know how much that takes. That

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Speaker 1: means you've got to get vans, You've got to get

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Speaker 1: a distribution driver. You've got to go out to the farms,

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Speaker 1: you've got to create the relationships, so you've got a

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Speaker 1: ton more expense when it comes to labor. And then furthermore,

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Speaker 1: the cost of those products are going to be a

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Speaker 1: lot higher because you're not buying them in the bulk

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Speaker 1: that a Cisco would buy, because you're sharing in those

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Speaker 1: economies a scale that from forty other restaurants in your community,

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Speaker 1: which is how you get the lower price exactly.

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Speaker 2: So what drives me nuts about this, I guess, is

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Speaker 2: that I've seen a lot of you know, more influential

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Speaker 2: people talk about, well, you know, don't go to this

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Speaker 2: restaurant because they're using this product. But it's like they

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Speaker 2: don't know the workings of that, they don't know how

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Speaker 2: they're getting this product, they don't know that you know,

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Speaker 2: all these we're going to say the Ciscos of the world,

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Speaker 2: like we're buying it from them because it's our only.

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Speaker 1: Option, exactly. And when restaurants are surviving week to week,

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Speaker 1: paycheck to paycheck, because what used to be the norm

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Speaker 1: in the restaurant industry was five percent profits. So if

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Speaker 1: you grow some million dollars on a restaurant you make

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Speaker 1: fifty thousand dollars a year. Right, Let's say the restaurant

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Speaker 1: costs five hundred thousand dollars to build out, that's going

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Speaker 1: to be a ten year return on the investment. A

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Speaker 1: better restaurant, a great restaurant, typically a multi unit chain

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Speaker 1: restaurant or franchise, maybe they're up to ten percent. So

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Speaker 1: on a million dollars, it's one hundred thousand dollars a

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Speaker 1: year on a five hundred thousand dollars investment, which is

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Speaker 1: still a five year ROI, which is not a great

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Speaker 1: investment proposition. So if you're now going to increase your

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Speaker 1: cost of goods by five percent, which would be the minimum,

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Speaker 1: you're eating the entirety of your profit exactly. People think

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Speaker 1: that restaurants pump out money, and it's hilarious because the

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Speaker 1: gauge that they use, and I'm sure you've heard this

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Speaker 1: so many times, it's like, well, you're selling me a

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Speaker 1: cheeseburger for fifteen dollars. But I can go to the

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Speaker 1: store and I can buy a pound of ground beef

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Speaker 1: for four dollars and make two cheeseburgers for two dollars

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Speaker 1: plus the cost of the bun, plus the vegetables, right, lettuce, tomato,

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Speaker 1: and obviously on my burgers, I like to put litle

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Speaker 1: peanut butter on there.

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Speaker 2: Oh, don't be weird.

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Speaker 1: I know I don't do that. That is disgusting. How

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Speaker 1: many times do I hear don't be weird? So at

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Speaker 1: the end of the day, right, you're like, well, I

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Speaker 1: can make that cheeseburger at home for four or five dollars.

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Speaker 2: Yeah, but and my answer to that is go ahead

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Speaker 2: and do it.

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Speaker 1: Then I know who's cleaning the dishes, who's provided you

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Speaker 1: know who's providing the wear and tear for all of

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Speaker 1: your equipment, plus the labor, plus the ability to be

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Speaker 1: able to have it serve two and the ambiance and

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Speaker 1: the environment, etc. And everything that comes along with going

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Speaker 1: out to eat at a restaurant. So that's how those costs.

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Speaker 1: Because in a restaurant, if you're just so everyone knows

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Speaker 1: the formula, the calculus, the rubric, if your product costs

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Speaker 1: four dollars, you want your food cost to be roughly

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Speaker 1: twenty five to thirty percent, So you're going to four

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Speaker 1: ax that. So a restaurant would have to charge to

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Speaker 1: make five percent profit sixteen dollars on a four dollars item.

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Speaker 1: So if you're buying in retail and your burger costs

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Speaker 1: four dollars, that's how you get a sixteen dollars burger

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Speaker 1: in a restaurant setting.

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Speaker 2: Yeah, that's good, that's great. I hope people understand that.

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Speaker 1: Well, you know, just a little bit of restaurant education,

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Speaker 1: restaurant one on one right there. And to your point, Lauren,

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Speaker 1: I think that is a great point you make, is

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Speaker 1: that with the MAHA movement, which I think is one

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Speaker 1: of the greatest things that we've seen in food service

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Speaker 1: and policy and politics over the past thirty plus years.

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Speaker 1: I mean, I've been railing about this for decades and

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Speaker 1: finally people are talking about and asking questions as to

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Speaker 1: where their food comes from. You've got an entire cottage

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Speaker 1: industry of influencers who now suddenly are food experts. Boy,

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Speaker 1: and I'm going to open up Pandora's box here with Lauren.

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Speaker 2: Don't start.

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Speaker 1: Don't start, because they're telling you as a restaurant what

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Speaker 1: you can and can't do, and not to go to

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Speaker 1: that restaurant. Even if they're making incremental changes, it's not enough.

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Speaker 1: It's never enough.

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Speaker 2: And you know what's funny, I wish these people, then

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Speaker 2: go open your own restaurant. You go open it. You

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Speaker 2: tell me how easy it is to do all this.

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Speaker 1: Well, a lot of people do think they can own

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Speaker 1: their own restaurant.

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Speaker 2: And they let them and they can have the best

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Speaker 2: restaurant in the world.

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Speaker 1: Somebody brought something up to me the other day in

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Speaker 1: an interview where they said, you know, it's amazing that

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Speaker 1: business is increasing in restaurants by way of the number

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Speaker 1: of restaurants that keep opening, but the sales in restaurants,

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Speaker 1: and this was specific to California is going down and

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Speaker 1: restaurants are closing in cities. So it's fascinating because it's

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Speaker 1: a testament to the fact that the cities, by virtue

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Speaker 1: of the regulation in California, are driving restaurants out, but

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Speaker 1: then people keep coming in and backfilling those spaces. So

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Speaker 1: really what it is is that a restaurant will close

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Speaker 1: and they'll always be somebody right there to open another

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Speaker 1: restaurant in its space and then close again.

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Speaker 2: To touch on this though, don't you notice there's certain restaurants,

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Speaker 2: or I wouldn't even say restaurants, just the area of

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Speaker 2: the building there's like a you know, there's like a

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Speaker 2: dark cloud over it. No matter what, every restaurant will

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Speaker 2: continue closing. Do you find that weird?

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Speaker 1: We call that the restaurant graveyard in the industry is

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Speaker 1: that people will pitch you a space that's opened a

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Speaker 1: year ago. They'll say, we've got this amazing space. It's turnkey.

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Speaker 1: You don't have to pay for all of the fittings,

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Speaker 1: the infrastructure, the build out of the restaurant. It's turnkey ready,

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Speaker 1: which it never is, by the way, ever, but the

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Speaker 1: only condition is you've got to pay the monthly rent. However,

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Speaker 1: you saved a half a million dollars by not having

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Speaker 1: to build the restaurant out. So twenty five thousand dollars

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Speaker 1: a month for the lease on this restaurant, no big deal.

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Speaker 1: Call it downtown Los Angeles or an inner city San Diego,

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Speaker 1: San Francisco, where those rates are going to be that high.

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Speaker 1: And then you go in there and you realize, wow,

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Speaker 1: my sales can't meet the demand for the lease price.

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Speaker 1: And you get out within a year. Yep, that's what

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Speaker 1: ends up happening. We want to move on now to

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Speaker 1: a local story in California, which is where we're based

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Speaker 1: out of. And this is more in policy and regulations.

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Speaker 1: So two years ago we passed AB twelve twenty eight.

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Speaker 2: What is that sweetye for those that don't now.

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Speaker 1: Those that don't know, AB twelve twenty eight is known

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Speaker 1: as the Fast Act. And what that was was it

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Speaker 1: was a mandatory minimum wage increase for all restaurants fast

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Speaker 1: food restaurants that had twenty or more locations. So your

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Speaker 1: McDonald's the World, your Wendy's of the World, all your

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Speaker 1: multi unit restaurants. Of course, Panera Breads was exempt from that.

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Speaker 1: Why well, I mean, there's speculation that Gavin Newsom took

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Speaker 1: a significant amount of money to his campaign from the

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Speaker 1: founder of uh Panera. That's a legend. I don't want

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Speaker 1: to get I don't want to I don't want this

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Speaker 1: to be a defamation.

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Speaker 2: Wait, so even though Panera has twenty plus locations, they

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Speaker 2: didn't have to yes, because.

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Speaker 1: They say that they're a bakery because they bake their

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Speaker 1: bread on site and that was carved.

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Speaker 2: Oh I remember this. Everyone kept saying, Oh, just start

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Speaker 2: baking your own bread. So yeah, okay, I remember.

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Speaker 1: It's always interesting in California when there's restaurant regulations that

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Speaker 1: are passed because interestingly, a lot of the lawmakers, specifically

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Speaker 1: the head lawmaker or the head honcho, Lord Gavin Newsom.

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Speaker 1: He has a restaurant enterprise himself, Plump Jack Winery, and

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Speaker 1: all of its kind of like tentacle restaurants that are

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Speaker 1: associated with that. So one thing, they just passed a

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Speaker 1: bill in California about a year ago. And I'm going

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Speaker 1: off tangent here, but I think it's an interesting point

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Speaker 1: where they were banning certain types of it's called rodenticide, right,

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Speaker 1: or I'm probably not even enunciating it properly, but it

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Speaker 1: was an animal rights bill that was targeting the actual

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Speaker 1: chemical they were using to kill rats in certain rodas, etc. Now,

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Speaker 1: the reason I bring this up is I spoke recently

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Speaker 1: at the San Diego, California chapter of the Restaurant Association

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Speaker 1: and they had mentioned that there's a major issue in

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Speaker 1: Sandy Ago since the passage of this bill with restaurants

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Speaker 1: getting shut down due to vermin because the eco labs

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Speaker 1: of the world and the chemical companies of the world,

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Speaker 1: they have to use these lighter chemicals that actually the

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Speaker 1: rats essentially are almost becoming immune to. So these rats

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Speaker 1: are just running rampant everywhere. In addition to the fact

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Speaker 1: that the city itself isn't upkeeping the public works. Well,

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Speaker 1: guess what do you know that in this bill? Guess

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Speaker 1: who was exempt plump Jack wineries? No, yeah, wineries were

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Speaker 1: exempt from wineries. Yeah, in general, I mean yeah, Plumpjack

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Speaker 1: would fall under the right. So I find that interesting.

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Speaker 1: Every restaurant bill that gets piled onto restaurants in California,

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Speaker 1: there's always some sort of a carve out.

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Speaker 2: But also, why wouldn't you want why would you try

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Speaker 2: to treat these rodents with lighter chemicals for one purpose.

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Speaker 1: That is horrific. One you don't think about these these

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Speaker 1: rats feelings. Have you not watched Rat Tattooy?

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Speaker 2: I mean, I love that movie, but no.

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Speaker 1: Could you imagine just that poor little rat from rat

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Speaker 1: Tattooy getting crushed by rotent a side? Yeah, I don't know,

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Speaker 1: I don't know. I guess there's there was an ethical movement.

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Speaker 1: In addition, I think they they well, what I find

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Speaker 1: fascinating is they tried to make it an environmental piece

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Speaker 1: by saying, well, some of this can run off in

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Speaker 1: the storm water and end up in the ocean, and

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Speaker 1: it's going to hurt kind of the marine biodiversity of

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Speaker 1: the environment. But wouldn't you think it would actually be

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Speaker 1: worse in wineries because it's going right into the soil,

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Speaker 1: and then that soil is going to get infected.

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Speaker 2: And then people are going to be drinking drinking wine.

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Speaker 1: The next glass of wine you have, enjoy a nice

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Speaker 1: little flat when you taste the wine, right like when

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Speaker 1: people taste one like cherry, taste a little cherry, a

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Speaker 1: little bit of a raid some rosente side.

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Speaker 2: It's fantastic.

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Speaker 1: Got killed the name.

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Speaker 2: It's earthy.

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Speaker 1: I think I've absolutely killed the name of it. Moving

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Speaker 1: on to another restaurant's story. Did you know that Ben

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Speaker 1: Stiller has launched a natural soda brand?

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Speaker 2: I did not until you told me, and I have

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Speaker 2: not heard that name in so long.

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Speaker 1: Well in relation to food. I have because every single

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Speaker 1: time I hear the name, I think about how he

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Speaker 1: can get the beans above the frank I met her laugh.

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Speaker 1: There we go one. We should have a dang right there.

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Speaker 1: Every time.

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Speaker 2: That was a good one.

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Speaker 1: Yeah, So he launched his awn natural soda brand. It

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Speaker 1: actually looks pretty good. I mean I want to try it.

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Speaker 1: And good for him for jumping on the Maha movement.

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Speaker 1: I think that that's really important.

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Speaker 2: But do you think he's just doing it because it's

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Speaker 2: hot right now, or do you think he really believes

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Speaker 2: in this stuff.

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Speaker 1: You know, that's an interesting question because people ask me

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Speaker 1: that when you see restaurants that are green washing or

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Speaker 1: coming out and talking about sustainability when they were never

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Speaker 1: for that. Well, so what I mean, that's good if

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Speaker 1: people are if that's the trendy thing and it moves

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Speaker 1: the industry in the right direction, I'm all for that.

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Speaker 1: Whether you're doing it for your own vanity or you're

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Speaker 1: doing it for the right reasons. If it's the right

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Speaker 1: thing for our health and it's the right thing for

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Speaker 1: the food service industry, then more power to him.

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Speaker 2: Good for Ben Stiller well, especially.

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Speaker 1: In a world in which people have politicized food in Maha,

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Speaker 1: so that it's if you're for any of the Maha thesis,

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Speaker 1: which is, you know, eating better, getting rid of the

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Speaker 1: seed oils, getting rid of the artificial ingredients, the food dies,

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Speaker 1: et cetera, suddenly like you're you're not just Maha, You're

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Speaker 1: Isn't that ridiculous? And what we saw recently when they

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Speaker 1: talked and made the announcement about the potential for talent

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Speaker 1: All to be causing autism and kids, and I don't

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Speaker 1: want to go too deep on that subject, but the

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Speaker 1: insanity of people.

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Speaker 2: First of all, the amount of people pregnant women, especially

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Speaker 2: jumping on social media and throwing back a ton of

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Speaker 2: tilan all one that was very odd, but like too

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Speaker 2: tailan all isn't good for your liver, like regardless, like

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Speaker 2: even like the pregnancy alone, which that's just strange. Why

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Speaker 2: would you do that? You know, you don't know the

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Speaker 2: side effects of it, but like it's bad for your liver,

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Speaker 2: So why would you just like randomly start popping thailand all.

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Speaker 1: Wait, so are you saying it's bad that I snorted

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Speaker 1: talent all between the ages of eighteen and twenty.

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Speaker 2: Two and that worries me a little bit, if it

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Speaker 2: makes sense.

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Speaker 1: My mom definitely had a lot of time in all

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Speaker 1: uh when she was probably pregnant with me. I wrote

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Speaker 1: to her afterwards. I asked her, I said, Mom, did

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Speaker 1: you have any talent all when you were pregnant with me?

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Speaker 1: And she goes only when I was hungover. That's horrible,

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Speaker 1: I know it is.

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Speaker 2: My mother would never do that, by the way.

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Speaker 1: Well, so a quick, a quick little tip though on

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Speaker 1: the soda piece, because somebody asked me the other day.

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Speaker 1: They're like, what are some everyday hacks, if you will,

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Speaker 1: or tips and tricks that we can utilize in order

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Speaker 1: to eat healthier or to give our food our kids

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Speaker 1: better foods. It's so easy sometimes to just grab the

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Speaker 1: soda to you know, pop open the can of sprite

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Speaker 1: or diet coke or whatever it is. And don't get

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Speaker 1: me wrong, Hey, I love my diet coke from time.

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Speaker 1: Why do you give me that line?

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Speaker 2: I'm laughing because him and I both love diet coke. Yeah,

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Speaker 2: give me a fountain diet coke and it's all.

435
00:19:32,480 --> 00:19:34,800
Speaker 1: A fountain dieting diet coke is great. And I think

436
00:19:34,840 --> 00:19:37,199
Speaker 1: that that's what this is about, is it's like you

437
00:19:37,240 --> 00:19:40,240
Speaker 1: don't have to you don't have to let perfect ruin good.

438
00:19:40,280 --> 00:19:42,000
Speaker 1: Like you're flying on a plane, You're gonna throw back

439
00:19:42,040 --> 00:19:43,400
Speaker 1: a little diet coke, No big.

440
00:19:43,240 --> 00:19:45,760
Speaker 2: Deal, diet. That's where I drink Most of my diet

441
00:19:45,760 --> 00:19:49,359
Speaker 2: coke is on an airplane, which is hilarious. But I

442
00:19:49,400 --> 00:19:52,479
Speaker 2: have a tip on a quick healthy soda. Shoot, yeah,

443
00:19:52,640 --> 00:19:55,679
Speaker 2: anybody wants to try just a little club soda, Okay,

444
00:19:55,880 --> 00:19:58,760
Speaker 2: a little splash of a Gabe and a lime and

445
00:19:58,800 --> 00:20:00,720
Speaker 2: you have like a little healthy sprite.

446
00:20:00,880 --> 00:20:02,760
Speaker 1: What if it's not little, what if it's big?

447
00:20:03,040 --> 00:20:05,000
Speaker 2: I mean, it'll still be healthier because it's just clip

448
00:20:05,040 --> 00:20:05,359
Speaker 2: sod up.

449
00:20:05,400 --> 00:20:07,719
Speaker 1: Well, you just kept saying little, and you were staring

450
00:20:07,760 --> 00:20:12,120
Speaker 1: at me. I Well, and actually, and I was gonna

451
00:20:12,119 --> 00:20:13,440
Speaker 1: say the same thing. Is is that I was trying

452
00:20:13,440 --> 00:20:15,119
Speaker 1: to explain to some people on X the other day

453
00:20:15,119 --> 00:20:18,000
Speaker 1: about simple syrup. Right, simple syrup is just one part sugar,

454
00:20:18,040 --> 00:20:19,760
Speaker 1: and you can get a good sugar or even use

455
00:20:19,800 --> 00:20:22,520
Speaker 1: brown sugar to one part water. You boil it or

456
00:20:22,520 --> 00:20:24,760
Speaker 1: you just simmer it so that it actually dilutes or

457
00:20:24,800 --> 00:20:27,000
Speaker 1: it dissolves into the liquid, and then you've got this

458
00:20:27,160 --> 00:20:30,480
Speaker 1: natural organic syrup depending on the sugar that you're using.

459
00:20:30,480 --> 00:20:34,359
Speaker 1: And you know, like we're not saying in some cases

460
00:20:34,359 --> 00:20:36,640
Speaker 1: we are saying remove sugars, but or some people are.

461
00:20:36,640 --> 00:20:38,320
Speaker 1: But if you're gonna have a little bit of sugar

462
00:20:38,440 --> 00:20:41,160
Speaker 1: or honey, you do that, do some natural flavors, muddle

463
00:20:41,200 --> 00:20:43,800
Speaker 1: some fresh fruit in there and sparkling water and bingo.

464
00:20:43,680 --> 00:20:46,480
Speaker 2: Or you can try monk fruit. Oh is that zero

465
00:20:46,920 --> 00:20:49,560
Speaker 2: zero col? What did you call me a little monk fruit?

466
00:20:49,760 --> 00:20:51,639
Speaker 1: Monk fruit? I don't like I don't know if I

467
00:20:51,680 --> 00:20:54,440
Speaker 1: like munk fruit et Stevia too.

468
00:20:54,680 --> 00:20:57,119
Speaker 2: I don't like stevia. It's I can't have anything with

469
00:20:57,160 --> 00:20:58,760
Speaker 2: stevia disgusting.

470
00:20:58,960 --> 00:21:01,639
Speaker 1: Lauren's been. She's one of like I could put a

471
00:21:01,880 --> 00:21:04,399
Speaker 1: packet of stevia in four hundred gallons of water and

472
00:21:04,440 --> 00:21:06,960
Speaker 1: then she would stick a straw in there and be like, oh, put.

473
00:21:06,720 --> 00:21:10,480
Speaker 2: The ski on here, my ninety year old man, When.

474
00:21:10,280 --> 00:21:11,840
Speaker 1: You yell at me, you sound like a nine year

475
00:21:11,880 --> 00:21:15,560
Speaker 1: old man. Well on that note, all right, So here's

476
00:21:15,560 --> 00:21:17,399
Speaker 1: a little piece for our next segment, which we can

477
00:21:17,560 --> 00:21:22,679
Speaker 1: we call WTF. Okay, so WTF What the Fork? Get it?

478
00:21:23,119 --> 00:21:23,800
Speaker 2: What the Fork?

479
00:21:23,960 --> 00:21:26,399
Speaker 1: And we took that from the California Restaurant Associations with

480
00:21:26,520 --> 00:21:28,240
Speaker 1: the Fork campaign, so I got to give them credit.

481
00:21:28,240 --> 00:21:30,399
Speaker 1: But I love the WTF What the Fork? And we

482
00:21:30,440 --> 00:21:33,000
Speaker 1: see these stories every single week where I think to myself,

483
00:21:33,359 --> 00:21:37,080
Speaker 1: what the Fork give us this week's.

484
00:21:36,760 --> 00:21:39,320
Speaker 2: Story, Lauren, Oh boy, all right, So this one is

485
00:21:39,359 --> 00:21:44,360
Speaker 2: going to be about the taco bell fifty K. So

486
00:21:44,400 --> 00:21:47,480
Speaker 2: people have to eat on miles four and eight. I

487
00:21:47,560 --> 00:21:50,320
Speaker 2: believe they have to down like a oh my gosh,

488
00:21:50,320 --> 00:21:53,800
Speaker 2: a crunch wrap supreme or what have you. I don't

489
00:21:53,800 --> 00:21:53,920
Speaker 2: know what.

490
00:21:55,119 --> 00:21:59,520
Speaker 1: Yeah, so you have this, this library of Taco Bell,

491
00:21:59,760 --> 00:22:05,280
Speaker 1: I cons the Chiloopa, the crunch Wrap Supreme, the Mexican pizza.

492
00:22:05,400 --> 00:22:07,200
Speaker 1: Is that still being sold? I think it came back.

493
00:22:07,920 --> 00:22:11,000
Speaker 2: It came back. Yeah, But like you guys, they have

494
00:22:11,080 --> 00:22:14,600
Speaker 2: to there's ten stops along this race and they have

495
00:22:14,680 --> 00:22:18,120
Speaker 2: to down Taco Bell. Could you imagine pooping your pants?

496
00:22:19,240 --> 00:22:20,639
Speaker 2: I would definitely poop my pants.

497
00:22:20,680 --> 00:22:23,840
Speaker 1: Well, pooping your pants is already a problem when it

498
00:22:23,880 --> 00:22:26,480
Speaker 1: comes to distance running, as it is any anybody who's

499
00:22:26,560 --> 00:22:28,760
Speaker 1: run distances, they know about the bubble guts or the

500
00:22:28,840 --> 00:22:34,160
Speaker 1: runners the runner stomach, which is always hilarious when you

501
00:22:34,280 --> 00:22:37,840
Speaker 1: Laurena and I ran a half marathon together, and I'm

502
00:22:37,880 --> 00:22:40,920
Speaker 1: glad there was about seven hundred Porta Johns along the way,

503
00:22:41,640 --> 00:22:44,080
Speaker 1: a little extra coffee in the morning. But in any case,

504
00:22:44,240 --> 00:22:46,400
Speaker 1: like Taco Bell and distance, canny.

505
00:22:46,359 --> 00:22:48,479
Speaker 2: Can I just read you some of the race rules?

506
00:22:48,800 --> 00:22:49,119
Speaker 1: Shoot?

507
00:22:49,280 --> 00:22:53,399
Speaker 2: Okay, so et a menu item from at least nine

508
00:22:53,560 --> 00:22:56,800
Speaker 2: of the ten Taco Bell stops. By the fourth stop,

509
00:22:56,880 --> 00:23:00,280
Speaker 2: all entrance must have consumed at least one chilup A

510
00:23:00,320 --> 00:23:02,480
Speaker 2: Supreme or one crunch Wrap Supreme.

511
00:23:03,280 --> 00:23:06,639
Speaker 1: What what is the purpose behind it, so obviously it's

512
00:23:06,640 --> 00:23:08,600
Speaker 1: a Taco Bell marketing thing, and then people want to

513
00:23:08,640 --> 00:23:11,399
Speaker 1: go extreme on the sports with the Taco Bell, but

514
00:23:11,440 --> 00:23:15,359
Speaker 1: those are just not inherently connected Taco Bell. There was

515
00:23:15,359 --> 00:23:17,920
Speaker 1: a story that went around five or ten years ago

516
00:23:18,080 --> 00:23:21,640
Speaker 1: about Taco Bell's meat not being real meat, and Lowe

517
00:23:21,720 --> 00:23:23,600
Speaker 1: and I dove deep into that story to get the

518
00:23:23,640 --> 00:23:25,480
Speaker 1: real detail on the recipe of the meat. So I

519
00:23:25,520 --> 00:23:27,320
Speaker 1: think we should throw that out there as well as

520
00:23:27,359 --> 00:23:30,280
Speaker 1: part of this. You're not eating one hundred percent meat,

521
00:23:30,440 --> 00:23:33,080
Speaker 1: It's not fifty to fifty. I think that the urban

522
00:23:33,160 --> 00:23:36,600
Speaker 1: legend that it was fifty percent plastic to fifty percent meat.

523
00:23:36,840 --> 00:23:38,840
Speaker 2: It's not that it was like eighty eight percent meat

524
00:23:38,880 --> 00:23:41,120
Speaker 2: and then twelve percent at fillers.

525
00:23:41,160 --> 00:23:44,160
Speaker 1: Right, So it's eighty eight percent meat, which who knows

526
00:23:44,200 --> 00:23:46,360
Speaker 1: where that meat is coming from. It it's not American meat.

527
00:23:46,400 --> 00:23:48,639
Speaker 1: I can tell you that right now, most fast food

528
00:23:48,680 --> 00:23:51,920
Speaker 1: restaurants and that large scale, they're buying Brazilian meat. That's

529
00:23:51,960 --> 00:23:55,399
Speaker 1: why we had the issue with the deforestation in Brazil

530
00:23:56,240 --> 00:23:59,440
Speaker 1: twenty years ago, because McDonald's was ripping the forest apart

531
00:23:59,520 --> 00:24:01,480
Speaker 1: so that they could more cows for their meat. So

532
00:24:01,480 --> 00:24:03,800
Speaker 1: those that meat in addition do you know that ground

533
00:24:03,800 --> 00:24:07,080
Speaker 1: beef in America, you could have like beef that's been

534
00:24:07,200 --> 00:24:10,680
Speaker 1: ground from Brazil, beef that's been ground from Costa Rica,

535
00:24:10,880 --> 00:24:14,280
Speaker 1: beef that's been ground from Lake Titty Kaka, you can

536
00:24:14,400 --> 00:24:15,520
Speaker 1: Citty Kacca. Yeah.

537
00:24:15,560 --> 00:24:18,680
Speaker 2: But is that so even if you buy like, you know,

538
00:24:19,960 --> 00:24:23,119
Speaker 2: grass fed, grass finished beef, you would still be getting

539
00:24:23,200 --> 00:24:25,240
Speaker 2: beef from all over.

540
00:24:25,280 --> 00:24:27,520
Speaker 1: Well in theory you could actually, yes, that is true.

541
00:24:27,840 --> 00:24:31,600
Speaker 1: If you buy grass finished beef, it could be from

542
00:24:31,680 --> 00:24:33,840
Speaker 1: an American steer or it could be Australian.

543
00:24:34,119 --> 00:24:36,080
Speaker 2: That's very weird. But I also have to get back

544
00:24:36,080 --> 00:24:38,720
Speaker 2: to the Taco bell thing because there's another challenge on here.

545
00:24:38,760 --> 00:24:42,400
Speaker 2: It says Baja Blast Challenge drink and aggregate of two

546
00:24:42,520 --> 00:24:45,200
Speaker 2: leaders of Baja Blast during the run without vomiting.

547
00:24:45,520 --> 00:24:47,720
Speaker 1: What's the point of doing it? You're killing yourself. I mean,

548
00:24:47,720 --> 00:24:50,520
Speaker 1: this is so extreme we have This is like we

549
00:24:50,560 --> 00:24:53,360
Speaker 1: have a buddy, boyd Myers, and he is an extreme athlete,

550
00:24:53,359 --> 00:24:56,040
Speaker 1: he's an extreme person, and he did one day he

551
00:24:56,119 --> 00:24:58,480
Speaker 1: woke up, you ready for this? He woke up and

552
00:24:58,520 --> 00:25:01,080
Speaker 1: he said, I'm going to run a marath on today

553
00:25:01,480 --> 00:25:04,000
Speaker 1: and I'm going to drink one Core's Light for every

554
00:25:04,000 --> 00:25:07,320
Speaker 1: mile I run. So he ran. He ran twenty six

555
00:25:07,359 --> 00:25:09,680
Speaker 1: miles and drank twenty six beers. The funniest thing about

556
00:25:09,680 --> 00:25:12,119
Speaker 1: Boyd does he actually ended up drinking five beers before

557
00:25:12,160 --> 00:25:13,639
Speaker 1: he even hit the road. I don't know whether he

558
00:25:13,640 --> 00:25:15,359
Speaker 1: needed to loosen up a little bit, so he ended

559
00:25:15,440 --> 00:25:18,040
Speaker 1: up drinking thirty beers over twenty six miles.

560
00:25:18,200 --> 00:25:20,359
Speaker 2: But like, how does your liver not fail?

561
00:25:20,680 --> 00:25:23,000
Speaker 1: Well? And he did it in and I want to

562
00:25:23,040 --> 00:25:26,320
Speaker 1: say worked. He did it in like four hours or

563
00:25:26,320 --> 00:25:28,240
Speaker 1: four and a half hours. I remember he did it

564
00:25:28,280 --> 00:25:30,240
Speaker 1: twice and I was following along on his second one,

565
00:25:30,280 --> 00:25:32,359
Speaker 1: and his first mile was like five point fifty. His

566
00:25:32,400 --> 00:25:33,760
Speaker 1: second mile was in the sixes.

567
00:25:33,880 --> 00:25:34,399
Speaker 2: That's insane.

568
00:25:34,440 --> 00:25:36,480
Speaker 1: He ultimately worked up to the elevens or twelves, but

569
00:25:36,880 --> 00:25:39,639
Speaker 1: he never went any slower than that. He drank thirty beers.

570
00:25:40,200 --> 00:25:42,600
Speaker 1: So shout out to Boyd on that one. Boyd, So

571
00:25:42,680 --> 00:25:44,960
Speaker 1: What the Fork? That's our What the Fork story of

572
00:25:45,000 --> 00:25:47,359
Speaker 1: the week. If you see anybody at Taco Bell, just

573
00:25:47,400 --> 00:25:49,439
Speaker 1: know they may have just run a fifty k and

574
00:25:49,480 --> 00:25:51,560
Speaker 1: they're probably wearing a big old diaper.

575
00:26:00,680 --> 00:26:04,800
Speaker 2: You're gonna give us a little quick cooking tip.

576
00:26:05,280 --> 00:26:08,639
Speaker 1: We're gonna sharpen skills to sharpen your skills for anybody

577
00:26:08,640 --> 00:26:11,879
Speaker 1: who's listening. Uh So this week's cooking tip, I wanted

578
00:26:11,880 --> 00:26:13,160
Speaker 1: to talk about the cold seer.

579
00:26:13,840 --> 00:26:14,800
Speaker 2: What is that you've seen?

580
00:26:14,960 --> 00:26:16,879
Speaker 1: You've you've heard of the reverse here if you've followed

581
00:26:16,880 --> 00:26:19,280
Speaker 1: me for years, because I've I've actually got reverse here

582
00:26:19,359 --> 00:26:23,160
Speaker 1: tattooed across my chest. Uh that's how serious I am

583
00:26:23,160 --> 00:26:26,160
Speaker 1: about the reverse here. But the cold sere is actually

584
00:26:26,200 --> 00:26:28,679
Speaker 1: something that I've picked up, and it's really a stovetop

585
00:26:28,800 --> 00:26:30,919
Speaker 1: reverse sier, but it is a cold sier. So you

586
00:26:30,960 --> 00:26:33,400
Speaker 1: take your meat, okay, and you put it in a

587
00:26:33,440 --> 00:26:36,159
Speaker 1: cold pan and then you slowly turn the heat up.

588
00:26:36,359 --> 00:26:39,639
Speaker 1: You're thinking to yourself, this goes against everything that I know,

589
00:26:39,800 --> 00:26:42,320
Speaker 1: well it does, but the idea behind it is twofold.

590
00:26:42,720 --> 00:26:45,280
Speaker 1: You're not seizing the meat up immediately through the seer,

591
00:26:45,359 --> 00:26:47,960
Speaker 1: so you're allowing the meat to slowly heat up, which

592
00:26:48,040 --> 00:26:52,760
Speaker 1: allows the enzymes to basically remain effective to slowly break

593
00:26:52,800 --> 00:26:56,000
Speaker 1: the meat down number one. But number two, by slowly

594
00:26:56,040 --> 00:26:59,359
Speaker 1: releasing the moisture in the pan, you're going to get

595
00:26:59,400 --> 00:27:02,119
Speaker 1: a better seer at the end. So there's still a

596
00:27:02,160 --> 00:27:05,359
Speaker 1: reverse seer process here, but you don't get that gray

597
00:27:05,480 --> 00:27:08,840
Speaker 1: ring amount around your meat. When you sear meat, what

598
00:27:08,880 --> 00:27:11,320
Speaker 1: you're doing is is that you're releasing the moisture in

599
00:27:11,440 --> 00:27:13,840
Speaker 1: order to get mallard browning, which is that deep golden

600
00:27:13,840 --> 00:27:16,160
Speaker 1: brown on the xterior of the meat that tastes so good.

601
00:27:16,440 --> 00:27:18,640
Speaker 1: But in the in the process of doing that, you're

602
00:27:18,680 --> 00:27:20,919
Speaker 1: also drying the meat out, So that's kind of the

603
00:27:20,960 --> 00:27:24,400
Speaker 1: counterpoint to this. With the cold sere, you don't dry

604
00:27:24,440 --> 00:27:27,280
Speaker 1: the meat out as much on the exterior. You slowly

605
00:27:27,280 --> 00:27:29,320
Speaker 1: bring it up to heat, and then once you bring

606
00:27:29,359 --> 00:27:31,440
Speaker 1: it up to heat, about fifty percent of the way

607
00:27:31,480 --> 00:27:34,720
Speaker 1: through the cook process, as it's slowly searing, you remove

608
00:27:34,760 --> 00:27:37,160
Speaker 1: the meat from the pan and you pat it completely dry.

609
00:27:37,680 --> 00:27:39,919
Speaker 1: Then you blast the heat of the pan up and

610
00:27:39,960 --> 00:27:42,199
Speaker 1: you put the steak back in the pan, and you

611
00:27:42,240 --> 00:27:45,840
Speaker 1: get your dark brown at the end of the cooking process.

612
00:27:45,960 --> 00:27:48,320
Speaker 1: And you can do this directly in your pan, no

613
00:27:48,440 --> 00:27:51,959
Speaker 1: oven needed, no smoker, you know, no convection style cooking,

614
00:27:52,160 --> 00:27:55,320
Speaker 1: which is typically characteristic of the reverse seer, and you

615
00:27:55,359 --> 00:27:57,760
Speaker 1: get that beautiful seer at the end, and when you

616
00:27:57,840 --> 00:28:00,480
Speaker 1: cut into the meat, what you'll know notice is that

617
00:28:00,520 --> 00:28:03,760
Speaker 1: you've got that beautiful browned exterior on the outside and

618
00:28:03,800 --> 00:28:07,679
Speaker 1: it doesn't have the gray gradient through then it's just

619
00:28:07,720 --> 00:28:10,879
Speaker 1: an even nice rosy red from edge to edge. I

620
00:28:10,880 --> 00:28:13,520
Speaker 1: always talk about that beautiful color from edge to edge.

621
00:28:13,800 --> 00:28:17,160
Speaker 1: So that's the cold sere and it works particularly well

622
00:28:17,200 --> 00:28:19,679
Speaker 1: on things like chicken, where you can actually put the

623
00:28:19,680 --> 00:28:22,240
Speaker 1: skin side down in the pan, start in a cold pan,

624
00:28:22,560 --> 00:28:24,479
Speaker 1: and then slowly let it come up to heat and

625
00:28:24,560 --> 00:28:27,120
Speaker 1: render the exterior of the chicken skin and it gets

626
00:28:27,119 --> 00:28:31,439
Speaker 1: a beautiful, crispy, crusty exterior and the chicken is moist

627
00:28:31,440 --> 00:28:33,000
Speaker 1: and succulent all the way through.

628
00:28:33,560 --> 00:28:35,680
Speaker 2: I feel like the reverse seer is a lie. Now,

629
00:28:36,359 --> 00:28:37,040
Speaker 2: how is it a lie?

630
00:28:37,240 --> 00:28:39,920
Speaker 1: This is a derivative of the reverse seer. And when

631
00:28:39,960 --> 00:28:41,840
Speaker 1: I said the word moist, you actually looked like you

632
00:28:41,880 --> 00:28:42,600
Speaker 1: were going to throw up.

633
00:28:42,680 --> 00:28:46,280
Speaker 2: Oh gay, I love that tip, great tip, honey.

634
00:28:46,560 --> 00:28:48,320
Speaker 1: All right. So one of the things Lauren and I

635
00:28:48,360 --> 00:28:49,960
Speaker 1: talk about all the time are the things that we

636
00:28:50,280 --> 00:28:53,320
Speaker 1: think need to die in the food industry. And we

637
00:28:53,360 --> 00:28:55,120
Speaker 1: call this like eighty six it.

638
00:28:55,200 --> 00:28:58,880
Speaker 2: So yeah, food trends that need to go away forever.

639
00:28:59,280 --> 00:29:02,760
Speaker 2: I will tell you mine what. I love cottage cheese

640
00:29:03,160 --> 00:29:07,520
Speaker 2: as it is, but suddenly cottage cheese is now being

641
00:29:07,560 --> 00:29:10,720
Speaker 2: turned into bagels in ice cream. If you're gonna eat

642
00:29:10,720 --> 00:29:13,840
Speaker 2: a bagel, just eat a freaking bagel. Why why do

643
00:29:13,880 --> 00:29:16,240
Speaker 2: you need to create a bagel with cottage cheese.

644
00:29:16,320 --> 00:29:18,760
Speaker 1: That's a really good point. It's like we all glamor

645
00:29:18,840 --> 00:29:21,200
Speaker 1: onto a single product and then try and work that

646
00:29:21,240 --> 00:29:23,720
Speaker 1: product into every single item that we eat.

647
00:29:23,920 --> 00:29:24,920
Speaker 2: Lives everything.

648
00:29:25,160 --> 00:29:29,280
Speaker 1: I've seen it recently with like toothpaste, right, cottage cheese toothpaste.

649
00:29:29,440 --> 00:29:32,000
Speaker 2: No, I haven't seen that, but it's almost like remember

650
00:29:32,000 --> 00:29:34,240
Speaker 2: the trend a couple of years ago. It's like cauliflowers

651
00:29:34,280 --> 00:29:38,320
Speaker 2: like everything, cauliflower crust, cauliflower rice. Suddenly they find one

652
00:29:38,520 --> 00:29:40,760
Speaker 2: item and they try to turn it into everything.

653
00:29:40,960 --> 00:29:44,560
Speaker 1: It's true because cauliflower crust, cauliflower rice. And then suddenly

654
00:29:44,560 --> 00:29:48,560
Speaker 1: you've got mma who's like, well, we've got cauliflower ears. See,

655
00:29:48,560 --> 00:29:49,760
Speaker 1: I mean they took it so far.

656
00:29:50,080 --> 00:29:51,360
Speaker 2: Yeah, they took it way too far.

657
00:29:51,880 --> 00:29:53,320
Speaker 1: We don't want But then again, I don't think that

658
00:29:53,360 --> 00:29:54,760
Speaker 1: you want cottage cheese ears.

659
00:29:55,200 --> 00:29:57,320
Speaker 2: That would look weird. That would be you'd need to

660
00:29:57,360 --> 00:29:58,440
Speaker 2: go to a dermatologist.

661
00:29:58,480 --> 00:30:00,680
Speaker 1: Isn't it ironic that people eat cat cheese to get

662
00:30:00,760 --> 00:30:02,200
Speaker 1: rid of the cottage cheese in their legs.

663
00:30:03,720 --> 00:30:04,520
Speaker 2: Is that how it works?

664
00:30:04,720 --> 00:30:08,280
Speaker 1: I don't know, although I will say this too, I

665
00:30:08,320 --> 00:30:11,360
Speaker 1: think that the cottage cheese trend is hilarious because you

666
00:30:11,480 --> 00:30:14,200
Speaker 1: have like a younger generation that's now like eating cottage

667
00:30:14,280 --> 00:30:15,000
Speaker 1: cheese and everything.

668
00:30:15,200 --> 00:30:17,640
Speaker 2: The funniest part is there's certain brands of cottage cheese

669
00:30:17,640 --> 00:30:19,760
Speaker 2: that are being sold out, like they're off the shelves.

670
00:30:19,760 --> 00:30:21,880
Speaker 2: They're flying off the shelves because people are trying to

671
00:30:21,880 --> 00:30:23,920
Speaker 2: get this certain type of cottage cheese. I'm like, when

672
00:30:23,960 --> 00:30:26,680
Speaker 2: did cottage cheese become so popular?

673
00:30:26,880 --> 00:30:29,440
Speaker 1: I saw Lauren the other day crossbody block an eighty

674
00:30:29,440 --> 00:30:32,080
Speaker 1: five year old lady to get the last pint container

675
00:30:32,160 --> 00:30:34,880
Speaker 1: of cottage cheese, and it was it was that it

676
00:30:34,920 --> 00:30:36,920
Speaker 1: was the first time in years of us being married

677
00:30:36,920 --> 00:30:39,120
Speaker 1: that I actually questioned whether she was the woman that

678
00:30:39,120 --> 00:30:39,880
Speaker 1: I that I'm married.

679
00:30:39,880 --> 00:30:41,920
Speaker 2: Okay, that is not true. I don't even buy cottage

680
00:30:41,960 --> 00:30:43,080
Speaker 2: cheese very rarely.

681
00:30:43,760 --> 00:30:45,680
Speaker 1: And why was that eighty five year old lady laid

682
00:30:45,680 --> 00:30:48,040
Speaker 1: out on the floor of the egg and cottage cheese asle.

683
00:30:48,120 --> 00:30:49,760
Speaker 2: Was this the dream of yours.

684
00:30:49,640 --> 00:30:51,160
Speaker 1: Might have been? I have been taking some of that

685
00:30:51,200 --> 00:30:56,920
Speaker 1: weird Walmart brand melatonin, so yours's cottag cheese. I'm gonna

686
00:30:56,920 --> 00:30:59,600
Speaker 1: tell you what mine is. Mine is hot Cheetos on

687
00:30:59,680 --> 00:31:02,240
Speaker 1: every thing. So about five years ago, everyone started with

688
00:31:02,280 --> 00:31:05,280
Speaker 1: a hot cheeto trend, right, it was hot cheetos onto Michellattas.

689
00:31:05,320 --> 00:31:07,680
Speaker 1: It was like hot cheeto studded mac and cheese, hot

690
00:31:07,760 --> 00:31:10,840
Speaker 1: Cheeto burritos, hot Cheeto. I think even Chipotle.

691
00:31:10,920 --> 00:31:12,200
Speaker 2: Is it still a trend though?

692
00:31:12,520 --> 00:31:14,120
Speaker 1: Yes, I just saw it the other day about the

693
00:31:14,160 --> 00:31:17,240
Speaker 1: hot cheeto mac and cheese, and then like it it's

694
00:31:17,280 --> 00:31:19,440
Speaker 1: still happening all over the place. Oh, the hot cheeto

695
00:31:19,440 --> 00:31:22,600
Speaker 1: Bloody Mary's. That's what I saw the other day. It's like, guys,

696
00:31:22,640 --> 00:31:25,040
Speaker 1: it's done, okay, Like stop with it. It was never

697
00:31:25,080 --> 00:31:26,120
Speaker 1: good to begin with it.

698
00:31:26,560 --> 00:31:30,040
Speaker 2: Excuse me. Then I must have started the first trend

699
00:31:30,240 --> 00:31:34,680
Speaker 2: because in junior high our bean and cheese burritos were amazing,

700
00:31:35,160 --> 00:31:39,240
Speaker 2: right at lunch, at lunch, and we would stuff them

701
00:31:39,280 --> 00:31:40,400
Speaker 2: with hot Cheetos.

702
00:31:40,440 --> 00:31:42,840
Speaker 1: Did you have hot cheetos at school in the Venaians?

703
00:31:43,040 --> 00:31:44,320
Speaker 1: That brings me to a bigger point.

704
00:31:44,800 --> 00:31:47,560
Speaker 2: Serious if you don't start, okay, listen, I go way

705
00:31:47,560 --> 00:31:49,280
Speaker 2: back with hot cheetos. I had my first hot cheeto

706
00:31:49,280 --> 00:31:52,840
Speaker 2: when I was like seven, So.

707
00:31:52,760 --> 00:31:54,640
Speaker 1: I think they're getting a little emotional here. We might

708
00:31:54,680 --> 00:31:56,520
Speaker 1: need to take take us take a break. I might

709
00:31:56,560 --> 00:31:58,880
Speaker 1: be the first husband to get shived by a hot cheeto.

710
00:31:59,680 --> 00:32:02,680
Speaker 1: You relax, Well, no, actually I can't. You're getting very

711
00:32:02,680 --> 00:32:04,960
Speaker 1: serious about this. This is what happens. So just so

712
00:32:04,960 --> 00:32:07,840
Speaker 1: everybody knows. When we were coming up here today, I

713
00:32:07,960 --> 00:32:10,600
Speaker 1: was we have a sink hole in our backyard that

714
00:32:10,720 --> 00:32:11,600
Speaker 1: came out of nowhere.

715
00:32:11,680 --> 00:32:14,360
Speaker 2: Yes, you guys, So this is very funny and it's

716
00:32:14,640 --> 00:32:17,360
Speaker 2: very true story. So we're outside in the backyard and

717
00:32:17,400 --> 00:32:19,320
Speaker 2: our four year old says, mom, there's a big hole,

718
00:32:19,320 --> 00:32:21,280
Speaker 2: and Andrew comes inside goes, Lauren, did you dig up

719
00:32:21,280 --> 00:32:25,120
Speaker 2: a hole? I literally go by this, but I go yes,

720
00:32:25,400 --> 00:32:28,240
Speaker 2: But I thought he was referring to our planner box.

721
00:32:28,320 --> 00:32:30,200
Speaker 2: I took out one of the plants. Was driving me crazy,

722
00:32:30,520 --> 00:32:32,280
Speaker 2: and he goes, no in the grass, I go, why

723
00:32:32,280 --> 00:32:34,960
Speaker 2: would I dig a hole in the grass And it's

724
00:32:35,000 --> 00:32:37,520
Speaker 2: like a five foot deep Well I took.

725
00:32:37,800 --> 00:32:39,320
Speaker 1: I took a broomstick and I stuck it in a

726
00:32:39,320 --> 00:32:40,800
Speaker 1: hole and it just kept going and going, and it

727
00:32:40,840 --> 00:32:42,400
Speaker 1: was like a five foot broomstick. So I'm like, that

728
00:32:42,480 --> 00:32:46,040
Speaker 1: whole hole goes down pretty deep. And so then I

729
00:32:46,080 --> 00:32:47,960
Speaker 1: pulled back the layers a little bit, and the hole

730
00:32:48,040 --> 00:32:51,240
Speaker 1: just kept expanding. So now suddenly I'm online googling, and

731
00:32:51,280 --> 00:32:53,840
Speaker 1: by the way, don't google sinkhole. You don't want to

732
00:32:53,880 --> 00:32:58,320
Speaker 1: know what's going to show up. But we are now

733
00:32:58,400 --> 00:33:01,080
Speaker 1: like freaking out about this sinkhole that suddenly it's going

734
00:33:01,120 --> 00:33:03,760
Speaker 1: to be a Remember the movie Poltergeist when the tree

735
00:33:03,800 --> 00:33:06,720
Speaker 1: goes crazy and all that. That's how far my brain went. Well,

736
00:33:06,720 --> 00:33:10,320
Speaker 1: in any case, fire department comes over this morning, because

737
00:33:10,360 --> 00:33:12,240
Speaker 1: how did you notice call the fire department besides the

738
00:33:12,240 --> 00:33:15,480
Speaker 1: fact that we know the fire department well our neighbor.

739
00:33:15,640 --> 00:33:17,320
Speaker 2: I didn't want to be dramatic. I was like, is

740
00:33:17,360 --> 00:33:19,480
Speaker 2: this a big issue? But then I googled and it

741
00:33:19,520 --> 00:33:23,400
Speaker 2: actually said to call the fire department, so I called. Luckily,

742
00:33:23,440 --> 00:33:25,840
Speaker 2: one of our neighbors is a fireman, a local fireman,

743
00:33:26,240 --> 00:33:28,640
Speaker 2: so he's like, yeah, yeah, we'll come tomorrow morning. So

744
00:33:28,960 --> 00:33:30,000
Speaker 2: this is very funny.

745
00:33:30,160 --> 00:33:32,560
Speaker 1: So fire department rolls up right and like now they're

746
00:33:32,560 --> 00:33:34,040
Speaker 1: into this trying to figure out what the whole is.

747
00:33:34,080 --> 00:33:35,840
Speaker 1: So they're pulling it back and they're peeling it back.

748
00:33:35,880 --> 00:33:38,959
Speaker 1: But end of the story here is that the family

749
00:33:39,000 --> 00:33:41,360
Speaker 1: that we bought the house from They were preppers, right,

750
00:33:41,440 --> 00:33:45,000
Speaker 1: like they were doomsday preppers, and they had six kids.

751
00:33:45,000 --> 00:33:45,959
Speaker 1: Seven kids.

752
00:33:46,480 --> 00:33:48,200
Speaker 2: Well at the time they had six. Now they have like.

753
00:33:48,160 --> 00:33:50,040
Speaker 1: Ten, Okay, so at the time they had six kids.

754
00:33:50,040 --> 00:33:54,280
Speaker 1: In any case, they were doomsday preppers. They buried underground

755
00:33:54,480 --> 00:33:57,560
Speaker 1: like a multi like thousand two thousand. We don't know

756
00:33:57,560 --> 00:34:01,280
Speaker 1: exactly the capacity gallon fresh water tank in the event

757
00:34:01,320 --> 00:34:03,320
Speaker 1: that there was, you know, a nuclear fallout or a

758
00:34:03,320 --> 00:34:06,240
Speaker 1: civil war and there was no water, and they it's

759
00:34:06,320 --> 00:34:08,720
Speaker 1: buried under the ground and it had been it's been leaking,

760
00:34:09,400 --> 00:34:11,160
Speaker 1: which we haven't figured out yet because now I need

761
00:34:11,200 --> 00:34:13,160
Speaker 1: to go get like an excavator to pull out a

762
00:34:13,600 --> 00:34:17,120
Speaker 1: five hundred thousand pound tank of water that's under the

763
00:34:17,120 --> 00:34:18,160
Speaker 1: foundation of our house.

764
00:34:19,280 --> 00:34:21,279
Speaker 2: Like, we can't make this up. And it was so

765
00:34:21,320 --> 00:34:24,680
Speaker 2: funny when they're digging, we can see the edge of

766
00:34:24,760 --> 00:34:27,520
Speaker 2: the tank and it's like the top almost corroded or

767
00:34:27,560 --> 00:34:28,640
Speaker 2: something top corroded.

768
00:34:28,800 --> 00:34:31,520
Speaker 1: And I'm thinking, I'm like, oh my god, we're going

769
00:34:31,560 --> 00:34:34,160
Speaker 1: to find a big chest with like millions of dollars

770
00:34:34,200 --> 00:34:37,000
Speaker 1: in there. Maybe an Onus Wagner rookie card, maybe there

771
00:34:37,040 --> 00:34:38,520
Speaker 1: is who knows, No, there's nothing.

772
00:34:38,520 --> 00:34:40,239
Speaker 2: There's a freaking water tank on our house.

773
00:34:40,360 --> 00:34:42,080
Speaker 1: I think I saw a tooth by the outside. That's

774
00:34:42,120 --> 00:34:42,520
Speaker 1: about it.

775
00:34:42,640 --> 00:34:43,120
Speaker 2: That scary.

776
00:34:43,160 --> 00:34:46,520
Speaker 1: It wasn't my tooth. But they back to the original

777
00:34:46,560 --> 00:34:48,319
Speaker 1: point of the story is that Lauren likes to dig

778
00:34:48,360 --> 00:34:50,520
Speaker 1: holes and they're always four foot by six foot. I

779
00:34:50,520 --> 00:34:51,360
Speaker 1: don't know why.

780
00:34:52,840 --> 00:34:56,359
Speaker 2: That is not true. First of all, First of all,

781
00:34:56,400 --> 00:34:57,760
Speaker 2: I do not like to dig holes.

782
00:34:58,360 --> 00:35:00,520
Speaker 1: Well, that's a great movie. Holes love that one.

783
00:35:00,719 --> 00:35:01,359
Speaker 2: That is a good movie.

784
00:35:01,360 --> 00:35:02,719
Speaker 1: That is a good movie. So in any case, that

785
00:35:02,760 --> 00:35:05,640
Speaker 1: was our drama for the day. But we've got it resolves.

786
00:35:05,640 --> 00:35:07,640
Speaker 1: If anybody needs any fresh water with just a little

787
00:35:07,680 --> 00:35:09,360
Speaker 1: bit of mudd and it swing on by our house.

788
00:35:09,440 --> 00:35:12,279
Speaker 1: Are you know this is plenty? Yeah, this is going

789
00:35:12,360 --> 00:35:15,359
Speaker 1: to connect to the beach Huntington Beach, California. Come by

790
00:35:15,960 --> 00:35:16,839
Speaker 1: free cups of water.

791
00:35:17,239 --> 00:35:20,120
Speaker 2: Also, I would love to hear anyone else like what

792
00:35:20,160 --> 00:35:22,600
Speaker 2: your thoughts are on, Like what items you would want

793
00:35:22,600 --> 00:35:25,120
Speaker 2: to see eighty six? Yeah, give us your trends you

794
00:35:25,120 --> 00:35:25,760
Speaker 2: want to see.

795
00:35:25,600 --> 00:35:27,759
Speaker 1: Go, give us your eighty six suggestions. What do you

796
00:35:27,800 --> 00:35:29,880
Speaker 1: want to see? Go? What are some of the WTF

797
00:35:29,920 --> 00:35:32,480
Speaker 1: stories that are happening in your lives? Obviously you can

798
00:35:32,480 --> 00:35:35,600
Speaker 1: follow us on x at chef Cruel at Lauren Gruel

799
00:35:35,719 --> 00:35:38,440
Speaker 1: and then Instagram is the same. Well I'm at Andrew Girl.

800
00:35:38,360 --> 00:35:40,799
Speaker 2: And I'm Lauren Underscore Lauren under No.

801
00:35:40,719 --> 00:35:42,520
Speaker 1: One's going to be able to figure that out, but

802
00:35:43,120 --> 00:35:44,680
Speaker 1: you know, you know where you can find us, and

803
00:35:44,719 --> 00:35:47,440
Speaker 1: then just message us or drop a comment on any

804
00:35:47,480 --> 00:35:50,640
Speaker 1: of these posts about what you want to see eighty

805
00:35:50,680 --> 00:35:55,520
Speaker 1: six from restaurants or just trends. Trends, y yeah, kill

806
00:35:55,560 --> 00:35:59,239
Speaker 1: the trend alrighty well, that's it. That's uh, that's going

807
00:35:59,280 --> 00:36:00,919
Speaker 1: to be a wrap today, but we're gonna be touching

808
00:36:00,960 --> 00:36:03,120
Speaker 1: on some really exciting stuff that's happening in the next

809
00:36:03,120 --> 00:36:06,560
Speaker 1: week in regards to food system, restaurants, food service, and

810
00:36:07,160 --> 00:36:09,080
Speaker 1: who knows, maybe Laura will dig a new hole.

811
00:36:10,040 --> 00:36:10,840
Speaker 2: Bye guys,