1 00:00:02,240 --> 00:00:05,640 Speaker 1: Hello, and welcome back to another episode of American Gravy, 2 00:00:05,720 --> 00:00:08,399 Speaker 1: the only show where we mix food, family, and freedom 3 00:00:08,440 --> 00:00:11,039 Speaker 1: in the same pot and somehow don't burn it. 4 00:00:11,400 --> 00:00:13,360 Speaker 2: I am Lauren Girl and I'm Andrew Girl. 5 00:00:14,160 --> 00:00:16,520 Speaker 1: Whether it's a shared meal or a shared moment, every 6 00:00:16,560 --> 00:00:18,160 Speaker 1: story adds flavor to the table. 7 00:00:18,760 --> 00:00:21,440 Speaker 2: So welcome home, everybody that sounds weird, right, Welcome home? 8 00:00:21,480 --> 00:00:23,920 Speaker 1: All right, well you welcomes, go with it. 9 00:00:23,960 --> 00:00:25,720 Speaker 2: And look, today we're going to be covering a lot 10 00:00:25,720 --> 00:00:27,840 Speaker 2: of stories. Just a couple of high level items. We've 11 00:00:27,880 --> 00:00:31,920 Speaker 2: got the tiermy Sue Championships, pretty exciting stuff we got. 12 00:00:32,320 --> 00:00:35,360 Speaker 2: We're talking. I will talk a little bit about food outbreaks, 13 00:00:35,640 --> 00:00:38,519 Speaker 2: some Thanksgiving talk obviously, food facts that are going to 14 00:00:38,520 --> 00:00:40,680 Speaker 2: blow your biscuit in eighty six it, which are all 15 00:00:40,680 --> 00:00:43,680 Speaker 2: the items that we think need to go. We're going 16 00:00:43,760 --> 00:00:46,400 Speaker 2: to start off today with our WTF segment, which is 17 00:00:46,600 --> 00:00:49,040 Speaker 2: what the Fork and I came across this article the 18 00:00:49,080 --> 00:00:52,120 Speaker 2: other day and I absolutely loved it. These are five 19 00:00:52,200 --> 00:00:56,280 Speaker 2: times that people sued fast food restaurants for the wildest reasons. Now, 20 00:00:56,360 --> 00:00:58,720 Speaker 2: I want to say, one of the reasons I bring 21 00:00:58,760 --> 00:01:01,279 Speaker 2: this up is because in the political or policy context, 22 00:01:01,600 --> 00:01:04,880 Speaker 2: I've been very critical of many of the bills that 23 00:01:04,920 --> 00:01:08,160 Speaker 2: are being passed in California related to food and restaurants. 24 00:01:08,200 --> 00:01:11,000 Speaker 2: And what I say, let's use, for example, the recent 25 00:01:11,000 --> 00:01:13,760 Speaker 2: food allergen law that mandates restaurants list all of the 26 00:01:13,800 --> 00:01:17,600 Speaker 2: top ten allergens on their restaurant menus. And the bill 27 00:01:17,680 --> 00:01:19,880 Speaker 2: wasn't very well thought out because it doesn't take into 28 00:01:19,880 --> 00:01:24,640 Speaker 2: consideration cross contamination, which most of those allergens are subject to. 29 00:01:25,040 --> 00:01:29,240 Speaker 2: So what I've said in my conspiratorial mindset, this opens 30 00:01:29,319 --> 00:01:33,600 Speaker 2: up a cottage industry for lawsuits. Once something is legislated, 31 00:01:33,880 --> 00:01:37,199 Speaker 2: then you can actually create lawsuits based on the legislation. 32 00:01:37,560 --> 00:01:39,680 Speaker 2: And there's always going to be a bevy of lawyers 33 00:01:39,680 --> 00:01:42,839 Speaker 2: that are out there slip and fall ambulance chasers, trying 34 00:01:42,880 --> 00:01:47,080 Speaker 2: to take down restaurants, especially and in many cases retail. 35 00:01:47,400 --> 00:01:49,840 Speaker 2: So we had talked about that in previous episodes, and 36 00:01:49,840 --> 00:01:51,640 Speaker 2: then I saw this article and I thought, you know, 37 00:01:51,720 --> 00:01:54,240 Speaker 2: let's cover a couple of these. So Lauren, why don't 38 00:01:54,240 --> 00:01:55,800 Speaker 2: you kick us off with the first one? Here? This 39 00:01:55,840 --> 00:01:58,080 Speaker 2: is a good one. This is from back in twenty sixteen. 40 00:01:58,240 --> 00:02:01,760 Speaker 1: This is kind of funny. So Starbucks ice to water lawsuit, 41 00:02:02,440 --> 00:02:05,840 Speaker 1: So that's kind of funny because they do put a 42 00:02:05,840 --> 00:02:07,880 Speaker 1: lot of ice. But I don't see why this would 43 00:02:08,000 --> 00:02:10,639 Speaker 1: you know, I would bring up a lawsuit. But here 44 00:02:10,680 --> 00:02:13,000 Speaker 1: we go. All right, So Starbucks has been fighting lawsuits 45 00:02:13,000 --> 00:02:18,000 Speaker 1: for decades. In twenty sixteen, a man named Alexander four shesh, 46 00:02:18,040 --> 00:02:20,560 Speaker 1: there you go, accuse the company of adding too much 47 00:02:20,680 --> 00:02:22,200 Speaker 1: ice to its beverages. 48 00:02:22,600 --> 00:02:25,320 Speaker 2: Yep, and there was actually a class action lawsuit that 49 00:02:25,360 --> 00:02:28,600 Speaker 2: alleged customers receive less liquid as a result. Well, that 50 00:02:28,680 --> 00:02:31,840 Speaker 2: does make sense. I always every time I go to Starbucks, 51 00:02:31,880 --> 00:02:35,080 Speaker 2: I order my iced coffee, I order my pumpkin chi 52 00:02:35,240 --> 00:02:38,280 Speaker 2: double latte, three pumps of vanilla soy bean cappuccino lap 53 00:02:38,360 --> 00:02:43,040 Speaker 2: patino with light ice. Yeah, because of that, and every 54 00:02:43,080 --> 00:02:45,239 Speaker 2: time I say light ice, they don't go with light ice. 55 00:02:45,440 --> 00:02:48,359 Speaker 1: Well I started doing that too, because I realized that 56 00:02:48,520 --> 00:02:51,520 Speaker 1: maybe one quarter of the cup was actually like the 57 00:02:51,560 --> 00:02:53,000 Speaker 1: liquid and the rest was ice. 58 00:02:53,200 --> 00:02:55,919 Speaker 2: Yeah. Well, you know, it's funny. It's like the It's 59 00:02:55,960 --> 00:02:58,200 Speaker 2: like subway, when you go and you ask for extra olives. 60 00:02:58,240 --> 00:03:02,040 Speaker 2: You've got to say, give meeping amounts of olives, two 61 00:03:02,160 --> 00:03:04,760 Speaker 2: eleven olives, which is actually the perfect segue. And I 62 00:03:04,760 --> 00:03:07,480 Speaker 2: didn't know this but in twenty seventeen in the Subway 63 00:03:07,560 --> 00:03:10,160 Speaker 2: foot long lawsuit. Savoy was hit with a lawsuit in 64 00:03:10,160 --> 00:03:13,520 Speaker 2: twenty thirteen by Matt korby an Australian team who shared 65 00:03:13,520 --> 00:03:16,280 Speaker 2: a photo on Facebook of his foot long sandwich. Sounds 66 00:03:16,320 --> 00:03:20,280 Speaker 2: like personal thing measuring only eleven inches instead of the full. 67 00:03:20,160 --> 00:03:22,280 Speaker 1: Monty Wow those words. 68 00:03:22,440 --> 00:03:25,680 Speaker 2: Wait, so the company chose, So the company settled this one. 69 00:03:26,440 --> 00:03:30,680 Speaker 1: They settled this one for wait, five hundred and twenty 70 00:03:30,680 --> 00:03:31,880 Speaker 1: thousand dollars. 71 00:03:31,560 --> 00:03:33,679 Speaker 2: To the customers lawyers. What what's the I just don't 72 00:03:33,720 --> 00:03:35,600 Speaker 2: understand what the damages are there though. 73 00:03:35,600 --> 00:03:38,360 Speaker 1: You didn't get that extra inch you thought you were getting. 74 00:03:38,520 --> 00:03:41,440 Speaker 2: Maybe it's just that that whole entire time you were 75 00:03:42,760 --> 00:03:45,200 Speaker 2: you I don't even know that's the whole entire time, 76 00:03:45,320 --> 00:03:47,400 Speaker 2: Like it's for every inch that you lost and they 77 00:03:47,440 --> 00:03:51,120 Speaker 2: calculated something against that. Oh well, in any case, the 78 00:03:51,200 --> 00:03:53,560 Speaker 2: other one, which this is a twenty twenty five lawsuit, 79 00:03:53,560 --> 00:03:54,960 Speaker 2: man Starbucks is getting smacked. 80 00:03:55,000 --> 00:03:57,280 Speaker 1: This is another Stars, I mean not really poor Starbs. 81 00:03:57,400 --> 00:03:59,520 Speaker 2: And I gotta say, we pulled this story from food 82 00:03:59,560 --> 00:04:02,320 Speaker 2: Beast food beast dot com, which is a phenomenal food website, 83 00:04:02,360 --> 00:04:04,000 Speaker 2: so I got to give them credit on this, but 84 00:04:04,080 --> 00:04:08,160 Speaker 2: it's the Starbucks dress code lawsuit back in hot water again, 85 00:04:08,240 --> 00:04:12,120 Speaker 2: light ice, right. So, according to frustrated employees, it required 86 00:04:12,160 --> 00:04:14,520 Speaker 2: they spend their own money in response, there was a 87 00:04:14,520 --> 00:04:16,440 Speaker 2: class action lawsuit. So they had to spend their own 88 00:04:16,480 --> 00:04:19,120 Speaker 2: money on their on their dress code, on their on 89 00:04:19,240 --> 00:04:20,760 Speaker 2: our uniforms. How does that work? 90 00:04:21,160 --> 00:04:22,240 Speaker 1: I don't know. 91 00:04:22,600 --> 00:04:24,840 Speaker 2: Well, it required employees in North America to wear a 92 00:04:24,920 --> 00:04:28,160 Speaker 2: solid black shirt collar and with short or long sleeves 93 00:04:28,160 --> 00:04:30,560 Speaker 2: to cover the midriff and armpits. Yes, that'd be nice, 94 00:04:30,560 --> 00:04:34,560 Speaker 2: thank you. It also covers pants, which must be khaki, black, 95 00:04:34,640 --> 00:04:36,120 Speaker 2: or blue denim without designs. 96 00:04:36,240 --> 00:04:37,920 Speaker 1: They had to spend money on clothes. 97 00:04:38,360 --> 00:04:40,440 Speaker 2: Yeah, so a student Starbucks employees said she had to 98 00:04:40,440 --> 00:04:42,880 Speaker 2: spend sixty dollars and nine cents on new shoes in 99 00:04:42,920 --> 00:04:46,039 Speaker 2: an additional eighty six ninety five on clothes. Alan says 100 00:04:46,040 --> 00:04:49,960 Speaker 2: that Starbucks should cover the cost of new clothes. Okay, okay, 101 00:04:50,000 --> 00:04:52,280 Speaker 2: well I've said that before. I actually agree with that. 102 00:04:52,400 --> 00:04:54,120 Speaker 2: I don't agree with like a huge lawsuit, and I 103 00:04:54,160 --> 00:04:56,080 Speaker 2: don't know what this settlement was, but I do think 104 00:04:56,120 --> 00:04:57,840 Speaker 2: that if they mandate what you have to wear, they 105 00:04:57,839 --> 00:04:59,599 Speaker 2: should have some sort of a stipend in order to. 106 00:04:59,600 --> 00:05:02,080 Speaker 1: Pay it, mandate our employees to wear our Calico T 107 00:05:02,160 --> 00:05:04,360 Speaker 1: shirts and make them buy them. You know what I mean? 108 00:05:04,440 --> 00:05:05,279 Speaker 2: Like did or didn't know? 109 00:05:05,320 --> 00:05:06,920 Speaker 1: We We don't do that. 110 00:05:07,040 --> 00:05:09,120 Speaker 2: No, we don't. No, no, no, no, you know what I mean. 111 00:05:09,240 --> 00:05:10,960 Speaker 1: Like, I'm like, you have to wear the shirt and 112 00:05:11,000 --> 00:05:11,600 Speaker 1: you have to buy it. 113 00:05:11,640 --> 00:05:13,120 Speaker 2: Well, that's the think. We buy all of the T shirts. 114 00:05:13,160 --> 00:05:14,800 Speaker 2: And Laura and I got in that argument. She's like 115 00:05:14,800 --> 00:05:15,760 Speaker 2: making pay for half of it. 116 00:05:15,880 --> 00:05:19,239 Speaker 1: I no, that is not true. That is not true. 117 00:05:19,240 --> 00:05:20,279 Speaker 1: I would never do that. 118 00:05:21,040 --> 00:05:22,320 Speaker 2: I'm just trying to create some divisions. 119 00:05:22,360 --> 00:05:25,120 Speaker 1: You's crazy, Okay, this one. I actually see why she 120 00:05:25,360 --> 00:05:28,360 Speaker 1: this person suited. So the McDonald's hot Coffee nineteen ninety two. 121 00:05:28,400 --> 00:05:32,040 Speaker 1: It was a famous lawsuit against the seventy nine year 122 00:05:32,040 --> 00:05:35,119 Speaker 1: old Stella Lieback who spilled her coffee and suffered herd 123 00:05:35,200 --> 00:05:38,440 Speaker 1: degree burns. Yeah, as a result, accused McDonald's of serving 124 00:05:38,440 --> 00:05:40,120 Speaker 1: coffee at scorching temperatures. 125 00:05:40,480 --> 00:05:42,760 Speaker 2: Well because their coffee. They say at the time their 126 00:05:42,800 --> 00:05:44,800 Speaker 2: coffee range from one hundred and ninety five to two 127 00:05:44,880 --> 00:05:47,400 Speaker 2: hundred and five degrees fahrenheit, and it was sold at 128 00:05:47,400 --> 00:05:49,799 Speaker 2: one hundred and eighty to one hundred and ninety degrees fahrenheit. 129 00:05:49,800 --> 00:05:53,840 Speaker 2: Oddly enough, those typical temperature ranges for coffee. However, her 130 00:05:53,920 --> 00:05:56,040 Speaker 2: lawyer argued that those temperatures are as hot as a 131 00:05:56,080 --> 00:05:59,480 Speaker 2: car's radiator after you drive from your office to home. 132 00:05:59,720 --> 00:06:01,960 Speaker 2: And he was awarded you ready for this, dun dunt 133 00:06:02,000 --> 00:06:08,320 Speaker 2: duneing dang, she was awarded two point seven million dollars. 134 00:06:08,320 --> 00:06:10,920 Speaker 1: There's a lot of money back in nineteen ninety two. 135 00:06:10,960 --> 00:06:12,479 Speaker 2: You're right, that'd probably be like four and a half 136 00:06:12,520 --> 00:06:14,880 Speaker 2: million dollars. Now, all right, I agree with that. I 137 00:06:14,880 --> 00:06:17,680 Speaker 2: gotta say so, I do not like my coffee hot, 138 00:06:17,720 --> 00:06:20,080 Speaker 2: and I drink gallons of coffee a day. But what 139 00:06:20,160 --> 00:06:22,040 Speaker 2: I'll do is like I'll brew a pot of coffee 140 00:06:22,040 --> 00:06:24,400 Speaker 2: in the morning, right, and I'll take one cup and 141 00:06:24,400 --> 00:06:26,080 Speaker 2: I'll put ice cubes in it, and then I will 142 00:06:26,160 --> 00:06:28,760 Speaker 2: leave that pot out until three or four in the 143 00:06:28,800 --> 00:06:31,120 Speaker 2: afternoon at room temperature, and then I will drink it. 144 00:06:31,240 --> 00:06:33,560 Speaker 2: Then I love room temperature coffee. 145 00:06:33,640 --> 00:06:36,440 Speaker 1: Yeah, anytime we go anywhere, any Starbucks or star wrecks 146 00:06:36,440 --> 00:06:39,400 Speaker 1: any coffee shop. Really, Andrew's like, put ie in my coffee. 147 00:06:39,600 --> 00:06:41,280 Speaker 2: Oh, this is another good one. So I'm moving away 148 00:06:41,320 --> 00:06:44,160 Speaker 2: from coffee we covered the Wendy's Chilli finger lady in 149 00:06:44,200 --> 00:06:46,920 Speaker 2: two thousand and five. This one's gonna blow your biscuits. 150 00:06:46,960 --> 00:06:51,080 Speaker 2: But this this lady. Obviously she accused Wendy's of the 151 00:06:51,200 --> 00:06:54,400 Speaker 2: fake finger in there, and Wendy said that they lost 152 00:06:54,440 --> 00:06:56,720 Speaker 2: twenty one million in revenue, which, once again in two 153 00:06:56,720 --> 00:06:58,880 Speaker 2: thousand and five, a lot of money. But then after 154 00:06:58,960 --> 00:07:01,559 Speaker 2: the investigation, they really is that she borrowed the finger 155 00:07:01,640 --> 00:07:03,400 Speaker 2: from a friend of hers. It was this whole like 156 00:07:03,480 --> 00:07:06,440 Speaker 2: concocted scheme. The guy lost his finger in a manufacturing accent. 157 00:07:06,760 --> 00:07:10,040 Speaker 1: Wait, there's more to this lady. Okay Iyalla ended up 158 00:07:10,040 --> 00:07:12,200 Speaker 1: being charged with felony grand larceny and was put in 159 00:07:12,240 --> 00:07:14,240 Speaker 1: prison for four years. However, her run ins with the 160 00:07:14,360 --> 00:07:18,240 Speaker 1: law didn't end there. In twenty twelve, she was arrested 161 00:07:18,240 --> 00:07:20,560 Speaker 1: for claiming that her son was shot when he in 162 00:07:20,600 --> 00:07:24,360 Speaker 1: fact shot himself, and in twenty thirteen she served two 163 00:07:24,360 --> 00:07:27,040 Speaker 1: more years in prison for another false claim. She just 164 00:07:27,120 --> 00:07:30,560 Speaker 1: a pathological liar, I guess, so she can't help herself. 165 00:07:30,800 --> 00:07:32,600 Speaker 2: Well, you know what's you know, what I've realized is 166 00:07:32,640 --> 00:07:35,960 Speaker 2: that some people have like scam in their DNA. Yeah, 167 00:07:36,000 --> 00:07:37,360 Speaker 2: and we know those people. We see him at the 168 00:07:37,360 --> 00:07:39,360 Speaker 2: restaurant all the time. Oh yeah, and it's like most 169 00:07:39,400 --> 00:07:40,920 Speaker 2: of the time I just blow it off and like whatever, 170 00:07:40,920 --> 00:07:42,880 Speaker 2: give them their free chowder or give them whatever they want. 171 00:07:42,920 --> 00:07:44,600 Speaker 2: But then they keep coming back. It's like feeding and 172 00:07:44,760 --> 00:07:47,520 Speaker 2: keep complaining. Yeah, it's feeding the pigeons. The pigeons of 173 00:07:47,560 --> 00:07:51,080 Speaker 2: customers keep coming back and finding new things, and ultimately, 174 00:07:51,360 --> 00:07:53,240 Speaker 2: my fear and which is why Lauren says we need 175 00:07:53,280 --> 00:07:55,320 Speaker 2: to stop actually giving in to these people, is that 176 00:07:55,440 --> 00:07:57,680 Speaker 2: it starts off with a straw and then maybe a 177 00:07:57,760 --> 00:08:00,480 Speaker 2: bullet chowder and then maybe a cheeseburger, and it ends 178 00:08:00,560 --> 00:08:02,360 Speaker 2: up with some horrible slipping fall in the bathroom and 179 00:08:02,400 --> 00:08:04,360 Speaker 2: they ended up smashing their knee on the jurnal and 180 00:08:04,360 --> 00:08:06,480 Speaker 2: now we got to pay for their knee reconstructive surgery 181 00:08:06,480 --> 00:08:07,800 Speaker 2: for two point five million dollars. 182 00:08:07,960 --> 00:08:09,960 Speaker 1: Can you not give people ideas of what to do? 183 00:08:10,040 --> 00:08:14,360 Speaker 2: Okay, let's move on that beautiful journals, I say. 184 00:08:14,800 --> 00:08:19,760 Speaker 1: Japan wins World Tira Massou Championship in Italy's own backyard. 185 00:08:19,960 --> 00:08:22,920 Speaker 2: Yeah, well this is a crazy one because you know, 186 00:08:23,600 --> 00:08:27,000 Speaker 2: this story kind of made my week, right, Yeah, Japan, 187 00:08:27,080 --> 00:08:30,200 Speaker 2: the land of sushi ramen tempora. Now apparently world class. 188 00:08:30,200 --> 00:08:34,160 Speaker 2: Mascapone mastery Italy is obviously somewhere looking around like somebody 189 00:08:34,200 --> 00:08:37,120 Speaker 2: just stole known as a recipe card. Now, if you've 190 00:08:37,120 --> 00:08:40,120 Speaker 2: ever spent any time studying Japanese cuisine, this actually makes 191 00:08:40,200 --> 00:08:43,960 Speaker 2: perfect sense from a culinary perspective. Nobody on Earth obsesses 192 00:08:44,080 --> 00:08:47,560 Speaker 2: over precision like the Japanese. These people measure flour with 193 00:08:47,559 --> 00:08:50,440 Speaker 2: the discipline of a navy sealed disarming a bomb. You 194 00:08:50,480 --> 00:08:53,360 Speaker 2: give them an Italian dessert with like five core ingredients, 195 00:08:53,360 --> 00:08:56,600 Speaker 2: which is just coffee, lady fingers, marscapone, cocoa, and sugar, 196 00:08:56,920 --> 00:08:59,120 Speaker 2: and they're like, wait, we only got five. We got 197 00:08:59,120 --> 00:09:03,640 Speaker 2: this perfected, every single one down to the molecular level. 198 00:09:04,240 --> 00:09:06,920 Speaker 1: I mean, that's exactly what they did. The winning team 199 00:09:07,000 --> 00:09:09,680 Speaker 1: dialed in the coffee extraction like they were building a 200 00:09:09,760 --> 00:09:10,720 Speaker 1: rocket engine. 201 00:09:10,840 --> 00:09:13,000 Speaker 2: Oh you got you just dropping them left and right. 202 00:09:13,040 --> 00:09:16,480 Speaker 1: They treated Marscapone like it was a national treasure. The 203 00:09:16,559 --> 00:09:19,920 Speaker 1: layers look like something you'd find in a geological exhibit 204 00:09:20,000 --> 00:09:22,000 Speaker 1: in the Smithsonian. 205 00:09:22,240 --> 00:09:24,120 Speaker 2: Look. But here's the bigger takeaway, And this is what 206 00:09:24,200 --> 00:09:27,960 Speaker 2: I love about food culture. Right now, everybody's borrowing, everybody's remixing, 207 00:09:27,960 --> 00:09:30,360 Speaker 2: everybody's leveling up. Dishes that used to be a regional 208 00:09:30,400 --> 00:09:34,240 Speaker 2: pride piece. So you got the Japanese tearing mesoue champion, right, Like, 209 00:09:34,280 --> 00:09:37,000 Speaker 2: that's globalization that it's most delicious. It's proof that food 210 00:09:37,040 --> 00:09:40,720 Speaker 2: isn't static at all. And some would say, oh, cultural appropriation. No, 211 00:09:41,120 --> 00:09:43,559 Speaker 2: this is what it's about. Food is alive, it evolved. 212 00:09:43,760 --> 00:09:47,640 Speaker 2: It gets better when more talented people from completely different 213 00:09:47,679 --> 00:09:49,800 Speaker 2: culinary traditions say, yeah, I can do that, but I 214 00:09:49,840 --> 00:09:51,920 Speaker 2: can do it better. And that's what I love about food. 215 00:09:52,080 --> 00:09:53,840 Speaker 2: And once again, as I said at the top, with 216 00:09:53,880 --> 00:09:58,840 Speaker 2: like Japanese food, they're minimalists. They can take simple ingredients 217 00:09:59,120 --> 00:10:03,160 Speaker 2: and they perfect the technique, not by adding on more ingredients. 218 00:10:03,280 --> 00:10:05,640 Speaker 2: And that's where I always draw the distinction with American 219 00:10:05,679 --> 00:10:08,480 Speaker 2: cuisine and this mash up mess that we've turned into, 220 00:10:08,559 --> 00:10:11,520 Speaker 2: especially in like fast food and instagram worthy food, TikTok 221 00:10:11,559 --> 00:10:14,680 Speaker 2: worthy food. And then getting back to the basics, So 222 00:10:14,760 --> 00:10:17,040 Speaker 2: like when we have young culinarians come to us and 223 00:10:17,080 --> 00:10:18,760 Speaker 2: they want to learn how to improvise, how to make 224 00:10:18,760 --> 00:10:22,200 Speaker 2: their own dishes, I say, learn the fundamentals. The technique 225 00:10:22,360 --> 00:10:25,719 Speaker 2: had a perfectly seer, a steak, had to perfectly blanched vegetables, 226 00:10:25,840 --> 00:10:29,280 Speaker 2: had to perfectly you know, sere scollops right, like these 227 00:10:29,400 --> 00:10:33,200 Speaker 2: very very basic techniques, and then from there just add 228 00:10:33,280 --> 00:10:37,839 Speaker 2: one ingredient, two ingredients, utilizing your palate salty, sour, sweet, 229 00:10:37,960 --> 00:10:41,080 Speaker 2: and bitter. So there you go. Well, I think that 230 00:10:41,080 --> 00:10:43,439 Speaker 2: that's a really good parlay into some food facts that 231 00:10:43,480 --> 00:10:44,880 Speaker 2: are going to blow your biscuits. 232 00:10:45,080 --> 00:10:48,559 Speaker 1: So, Andrew, did you know that the US once tried 233 00:10:48,600 --> 00:10:50,680 Speaker 1: to ban sliced bread. 234 00:10:51,720 --> 00:10:53,600 Speaker 2: I didn't, you know. I feel like I had heard 235 00:10:53,600 --> 00:10:55,160 Speaker 2: this once, but I just thought it was one of 236 00:10:55,200 --> 00:10:56,800 Speaker 2: those like crazy things that wasn't real. 237 00:10:56,920 --> 00:10:59,800 Speaker 1: Tell me about it, all right, So in nineteen forty three, 238 00:10:59,840 --> 00:11:04,680 Speaker 1: the government band slice spread to save resources. Housewives revolted 239 00:11:04,760 --> 00:11:07,680 Speaker 1: so hard that the ban was repealed in sixty days. 240 00:11:07,960 --> 00:11:11,640 Speaker 1: The newspapers called it the greatest thing since unslice bread. 241 00:11:11,960 --> 00:11:14,120 Speaker 2: Wait, but how hold on? Let me understand. How do 242 00:11:14,280 --> 00:11:17,920 Speaker 2: slicing bread waste resource? Like what's being wasted there? 243 00:11:18,160 --> 00:11:19,440 Speaker 1: I have no idea. 244 00:11:19,679 --> 00:11:21,400 Speaker 2: Leave it to the government to come up with something 245 00:11:21,600 --> 00:11:25,920 Speaker 2: incredibly asinine. So maybe because like you throw the ends away, 246 00:11:25,920 --> 00:11:27,239 Speaker 2: the end pieces away. 247 00:11:27,320 --> 00:11:29,679 Speaker 1: Maybe maybere they're thinking that was I don't know. 248 00:11:30,360 --> 00:11:32,080 Speaker 2: Yeah, see, I don't understand it. Once again, I don't 249 00:11:32,120 --> 00:11:34,600 Speaker 2: understand half of the way in which the government legislates. 250 00:11:34,880 --> 00:11:37,440 Speaker 2: But that's just me same. But you know what, but 251 00:11:37,480 --> 00:11:39,280 Speaker 2: that does bring up a good point. Do you like 252 00:11:39,320 --> 00:11:40,240 Speaker 2: the end pieces or not? 253 00:11:41,160 --> 00:11:41,280 Speaker 1: No? 254 00:11:41,960 --> 00:11:44,680 Speaker 2: Yeah, because I love like a sandwich with two end pieces. 255 00:11:44,840 --> 00:11:46,800 Speaker 2: You do, Yeah, it's really weird. That's what I eat 256 00:11:46,800 --> 00:11:48,360 Speaker 2: at night. Or I'll do an open face with the 257 00:11:48,480 --> 00:11:48,880 Speaker 2: end piece. 258 00:11:49,240 --> 00:11:51,400 Speaker 1: I guess if you're making like toast. 259 00:11:51,760 --> 00:11:53,960 Speaker 2: I don't know who makes toast. I don't make toast. 260 00:11:53,960 --> 00:11:55,760 Speaker 2: You do eat toasty. You've got the kids eating toast 261 00:11:55,800 --> 00:11:56,200 Speaker 2: the other day. 262 00:11:56,200 --> 00:11:58,440 Speaker 1: The kids will just eat They're like, I want some 263 00:11:58,559 --> 00:12:00,520 Speaker 1: toast and then just go through it and higher loaf 264 00:12:00,559 --> 00:12:00,920 Speaker 1: of bread. 265 00:12:01,040 --> 00:12:06,040 Speaker 2: Yeah, you were like you were just like ripping out 266 00:12:06,080 --> 00:12:08,280 Speaker 2: toast left and right, and the kids are just crushing 267 00:12:08,280 --> 00:12:10,559 Speaker 2: through sliced bread like there's no tomorrow. 268 00:12:10,720 --> 00:12:13,240 Speaker 1: Well, you know what, it's better than I don't know. 269 00:12:13,360 --> 00:12:15,560 Speaker 2: We go through like two loaves of slyh bread sliced 270 00:12:15,600 --> 00:12:19,560 Speaker 2: bread a day, like more and when when mom, when 271 00:12:19,640 --> 00:12:22,000 Speaker 2: Lauren cooks bread, like when she cooks bread, when she 272 00:12:22,200 --> 00:12:24,560 Speaker 2: when she cooks the bread, she sears the bread, when 273 00:12:24,559 --> 00:12:27,880 Speaker 2: she bakes her fresh sour dough. Our whole family and 274 00:12:27,920 --> 00:12:29,920 Speaker 2: you're using what like five pounds of dough on this, 275 00:12:30,000 --> 00:12:32,280 Speaker 2: I mean you're using a lot of dough, lots of dough. Yeah, 276 00:12:33,160 --> 00:12:36,480 Speaker 2: before it can cool down, the entire family has eaten it. 277 00:12:36,480 --> 00:12:39,720 Speaker 2: I always equivocate it to the scene in a Christmas 278 00:12:39,760 --> 00:12:41,559 Speaker 2: story when the dogs eat the turkey and they walk 279 00:12:41,600 --> 00:12:43,560 Speaker 2: back in the kitchen and it's just like a turkey leg. 280 00:12:43,880 --> 00:12:45,640 Speaker 2: Oh God, that's our family with the bread. 281 00:12:45,800 --> 00:12:47,200 Speaker 1: Yeah, exactly, there's no more. 282 00:12:47,400 --> 00:12:50,240 Speaker 2: So this is a good one. Yeah. And this one 283 00:12:50,280 --> 00:12:52,679 Speaker 2: comes back to the ban on red dye forty? Right, 284 00:12:52,760 --> 00:12:55,720 Speaker 2: So did you know that coke and neil bugs which 285 00:12:55,760 --> 00:12:57,280 Speaker 2: I don't know what those are. I think there's some 286 00:12:57,320 --> 00:13:01,080 Speaker 2: sort of a beetle and actually they were used to 287 00:13:01,120 --> 00:13:04,400 Speaker 2: make red number four, So original. 288 00:13:04,080 --> 00:13:06,240 Speaker 1: Number four, number forty number, I think. 289 00:13:06,080 --> 00:13:08,040 Speaker 2: It was like number four. Now they've turned it into forty. 290 00:13:08,040 --> 00:13:09,840 Speaker 2: I don't even know there's red dye number four than 291 00:13:09,920 --> 00:13:12,320 Speaker 2: three hundred and sixty two. Now there's a million different 292 00:13:12,360 --> 00:13:15,199 Speaker 2: types of red dye. But in any case, originally they 293 00:13:15,200 --> 00:13:19,920 Speaker 2: were using these bugs, these beetle bugs, which must have 294 00:13:19,960 --> 00:13:22,160 Speaker 2: had some sort of like a red a natural red 295 00:13:22,280 --> 00:13:24,839 Speaker 2: dye in their system that were being crushed to use 296 00:13:24,920 --> 00:13:28,199 Speaker 2: so they say that seventy thousand insects would equal one 297 00:13:28,280 --> 00:13:29,200 Speaker 2: pound of dye. 298 00:13:29,280 --> 00:13:30,359 Speaker 1: That's disgusting. 299 00:13:30,720 --> 00:13:33,000 Speaker 2: But like, do we go back to when we were kids, right, 300 00:13:33,040 --> 00:13:36,440 Speaker 2: So your childhood red popsicle, red drink, et cetera. That 301 00:13:36,640 --> 00:13:38,400 Speaker 2: was with bugs. It was bug powered. 302 00:13:38,679 --> 00:13:41,920 Speaker 1: I just don't understand, Like why why couldn't you know 303 00:13:41,960 --> 00:13:45,000 Speaker 1: they use just like I don't know, color from like 304 00:13:45,120 --> 00:13:46,000 Speaker 1: fruit or. 305 00:13:45,960 --> 00:13:48,520 Speaker 2: Like a beat, Yeah, a beat, I don't know. I 306 00:13:48,559 --> 00:13:50,920 Speaker 2: don't know. Maybe the cost. It's probably the cost, Like 307 00:13:50,960 --> 00:13:53,280 Speaker 2: I don't think that there's a huge demand for coconeal 308 00:13:53,320 --> 00:13:56,600 Speaker 2: bugs and beetles. Right, So, in a weird way, it's 309 00:13:56,600 --> 00:13:59,160 Speaker 2: funny because you come full circle on Maha, we want 310 00:13:59,160 --> 00:14:00,840 Speaker 2: to get rid of red dye forty but the same 311 00:14:00,880 --> 00:14:02,880 Speaker 2: group that wants to get rid of it is simultaneously 312 00:14:02,920 --> 00:14:05,040 Speaker 2: say saying, don't make us eat the bugs. But the 313 00:14:05,120 --> 00:14:08,120 Speaker 2: natural way to consume your red food is through the bugs. 314 00:14:08,559 --> 00:14:14,719 Speaker 1: The plot thickens, all right, guess what another below your biscuit? Ready? Yeah, 315 00:14:14,880 --> 00:14:19,080 Speaker 1: Raspberries are technically hundreds of tiny fruits stuck together. Each 316 00:14:19,160 --> 00:14:23,120 Speaker 1: little bump is an attic at sorry, independent fruit called 317 00:14:23,200 --> 00:14:28,120 Speaker 1: a druple it drouplet. So you're basically eating a berried democracy. 318 00:14:28,400 --> 00:14:30,440 Speaker 2: I like that though, because I knew that right, cute. 319 00:14:31,040 --> 00:14:34,360 Speaker 2: I think blackberries must be the same way then, Yeah, 320 00:14:34,400 --> 00:14:36,720 Speaker 2: so just one of those. So like when our kids 321 00:14:36,720 --> 00:14:39,240 Speaker 2: eat one raspberry, it's like, well, we just ate one 322 00:14:39,280 --> 00:14:40,240 Speaker 2: hundred drubulets. 323 00:14:40,440 --> 00:14:40,960 Speaker 1: Drooplet. 324 00:14:41,160 --> 00:14:43,200 Speaker 2: I like drouplets. I'm gonna start using this as an insult. 325 00:14:43,320 --> 00:14:45,200 Speaker 2: I think your brain is made of droublelets. 326 00:14:45,640 --> 00:14:47,680 Speaker 1: All right, and Andrew, so tell me about Andy. 327 00:14:48,400 --> 00:14:51,480 Speaker 2: Call me? And no was I ever call and somebody 328 00:14:51,560 --> 00:14:52,360 Speaker 2: keeps calling me Andy? 329 00:14:52,440 --> 00:14:56,080 Speaker 1: Okay, just food for thought, but I'm bum Don't ever 330 00:14:56,120 --> 00:14:57,360 Speaker 1: call Andrew Andy. 331 00:14:57,600 --> 00:14:59,920 Speaker 2: That's not food for thought. That's a command, it's an impair. 332 00:15:00,280 --> 00:15:03,080 Speaker 1: Okay, whatever, Just don't call Andy. That's his like pet peeve. 333 00:15:03,160 --> 00:15:04,640 Speaker 2: Yeah. Some kid that used to beat me up in 334 00:15:04,640 --> 00:15:07,720 Speaker 2: third grade used to be like, here comes the noogie, Andy, 335 00:15:08,120 --> 00:15:10,560 Speaker 2: and then the noogie would turn into like a couple 336 00:15:10,720 --> 00:15:13,200 Speaker 2: a couple h knuckle sandwiches to the face. 337 00:15:13,920 --> 00:15:15,840 Speaker 1: I was beat up a lot. 338 00:15:16,600 --> 00:15:18,400 Speaker 2: Well, I shot my mouth off a lot too, so 339 00:15:18,480 --> 00:15:20,320 Speaker 2: you still do. It's good to get beat up. It 340 00:15:20,520 --> 00:15:22,880 Speaker 2: builds character. I actually look back on it and I'm 341 00:15:22,880 --> 00:15:24,680 Speaker 2: glad that I got beat up. I was a little kid. 342 00:15:25,200 --> 00:15:26,560 Speaker 2: Now I'm like six foot nine, but. 343 00:15:26,640 --> 00:15:28,280 Speaker 1: It makes me sad that you were beat up. 344 00:15:28,760 --> 00:15:30,240 Speaker 2: Should we you know what? Can we just have a 345 00:15:30,240 --> 00:15:32,600 Speaker 2: moment of silence for the knuckle sandwiches I got as 346 00:15:32,600 --> 00:15:34,840 Speaker 2: a kid. Andy, I'll kill that guy. 347 00:15:34,960 --> 00:15:35,200 Speaker 1: Okay? 348 00:15:35,200 --> 00:15:37,560 Speaker 2: All right? So what who we got now for a 349 00:15:37,600 --> 00:15:38,200 Speaker 2: big story? 350 00:15:38,920 --> 00:15:39,760 Speaker 1: A big story? 351 00:15:39,960 --> 00:15:40,680 Speaker 2: Big story? 352 00:15:41,320 --> 00:15:43,000 Speaker 1: I mean, I don't know if this is a big story. 353 00:15:43,040 --> 00:15:48,440 Speaker 1: But Wendy's launches Frosty Day and new limited edition flavors. 354 00:15:48,760 --> 00:15:49,280 Speaker 1: What are those? 355 00:15:49,320 --> 00:15:51,800 Speaker 2: Andrew, don't I don't even know? You tell me, I 356 00:15:51,800 --> 00:15:54,400 Speaker 2: don't know what the limited edition Edish flavors are. 357 00:15:54,520 --> 00:15:59,560 Speaker 1: All right, so we have a classic vanilla Frosty with cinnamon, 358 00:16:00,040 --> 00:16:04,960 Speaker 1: Nickerdoodle sauce and cookie crumbles, a nod to holiday baking nostalgia. 359 00:16:05,160 --> 00:16:08,080 Speaker 2: Okay, so this actually was December? Was this was? This 360 00:16:08,240 --> 00:16:11,720 Speaker 2: was last week? This was November fifteenth, but apparently they're 361 00:16:11,720 --> 00:16:14,920 Speaker 2: going to expand it. The reason why I wanted to 362 00:16:14,960 --> 00:16:18,320 Speaker 2: cover this story was because I wanted to talk about 363 00:16:18,360 --> 00:16:20,880 Speaker 2: the frosty Like why So I used to go to 364 00:16:20,960 --> 00:16:22,760 Speaker 2: Wendy's as a kid and my dad would say to me, 365 00:16:22,800 --> 00:16:25,120 Speaker 2: do you want a milkshake? And they say yes, and 366 00:16:25,120 --> 00:16:27,200 Speaker 2: then they would hand me the Wendy's frosty and I 367 00:16:27,200 --> 00:16:29,560 Speaker 2: would get a straw with it in a spoon, and 368 00:16:29,600 --> 00:16:32,040 Speaker 2: I would actually pull the brain out of my head 369 00:16:32,080 --> 00:16:34,840 Speaker 2: trying to suck the frosty up through the straw. Yeah, 370 00:16:34,960 --> 00:16:37,480 Speaker 2: but then my technique was to let the frosty melt 371 00:16:37,520 --> 00:16:39,200 Speaker 2: a little bit, and then you kind of had like 372 00:16:39,280 --> 00:16:41,480 Speaker 2: a quasi custardy milkshake. 373 00:16:41,920 --> 00:16:42,600 Speaker 1: Ooh. 374 00:16:42,640 --> 00:16:44,680 Speaker 2: It made me really angry. Oh and since then, I've 375 00:16:44,680 --> 00:16:47,200 Speaker 2: never eaten the frist Okay, do you like the Wendy's Frosty's. 376 00:16:47,440 --> 00:16:48,640 Speaker 1: I mean I don't go out of my way to 377 00:16:48,640 --> 00:16:50,240 Speaker 1: buy them. You get them for the kids. 378 00:16:50,000 --> 00:16:52,200 Speaker 2: Though, because the kids love the frosty and with the 379 00:16:52,280 --> 00:16:55,480 Speaker 2: kid's meal. Like if we splurge on any fast food, 380 00:16:55,480 --> 00:16:58,040 Speaker 2: we don't do McDonald's. I just think McDonald's just junk, 381 00:16:58,080 --> 00:17:00,240 Speaker 2: although actually I think they make the best fries. Will 382 00:17:00,240 --> 00:17:03,840 Speaker 2: say that, But I liked the new buns new circa 383 00:17:03,880 --> 00:17:06,240 Speaker 2: like five or ten years ago at Wendy's. They're that 384 00:17:06,359 --> 00:17:09,160 Speaker 2: softer brio style bun, almost more of like a shake 385 00:17:09,200 --> 00:17:11,160 Speaker 2: shack style bun. So I like Wendy's. 386 00:17:11,240 --> 00:17:14,040 Speaker 1: Yeah, we talked about this last time. We like Wendy's chili. 387 00:17:13,800 --> 00:17:16,440 Speaker 2: Always fresh, and I like, don't talk about Wendy's chili. 388 00:17:16,440 --> 00:17:20,119 Speaker 2: I'm thinking about fingers now. Oh God, thank goodness that 389 00:17:20,240 --> 00:17:21,600 Speaker 2: lady got thrown into slammer. 390 00:17:21,680 --> 00:17:24,120 Speaker 1: It was all a lie. 391 00:17:24,160 --> 00:17:26,679 Speaker 2: But the new Wendy's frosty flavor that the kids actually 392 00:17:26,760 --> 00:17:28,919 Speaker 2: liked was the like orange orange creamsicle. 393 00:17:29,080 --> 00:17:31,640 Speaker 1: It's like the orange dream, like orange Julius. 394 00:17:32,000 --> 00:17:34,840 Speaker 2: Yeah, like an orange Julie. You you bring up orange 395 00:17:34,920 --> 00:17:37,320 Speaker 2: Julius in every single conversation, you can. What is your 396 00:17:37,320 --> 00:17:37,920 Speaker 2: obsession with this? 397 00:17:38,040 --> 00:17:40,160 Speaker 1: Because that was like my childhood, Like when we would 398 00:17:40,200 --> 00:17:42,320 Speaker 1: go to the mall, they had an orange Julius and 399 00:17:42,359 --> 00:17:44,360 Speaker 1: I would get the orange Julius. 400 00:17:44,760 --> 00:17:45,240 Speaker 2: That was it. 401 00:17:45,480 --> 00:17:47,240 Speaker 1: Yeah, and it was like my favorite drink. Ever, I 402 00:17:47,280 --> 00:17:48,920 Speaker 1: don't know what it is about. It's like a vanilla 403 00:17:49,000 --> 00:17:51,480 Speaker 1: orange slushy. 404 00:17:51,680 --> 00:17:53,320 Speaker 2: Where are Where's orange Julius? 405 00:17:53,359 --> 00:17:55,400 Speaker 1: I don't know if there are anymore. I haven't seen any. 406 00:17:55,440 --> 00:17:57,600 Speaker 1: And the one mall that it was in closed down. 407 00:17:57,760 --> 00:17:59,600 Speaker 2: Every single mall is closed down. They just closed down 408 00:17:59,600 --> 00:18:03,080 Speaker 2: the West Mall in Orange County and they let people 409 00:18:03,160 --> 00:18:05,000 Speaker 2: go in for like a couple of days before just 410 00:18:05,040 --> 00:18:07,720 Speaker 2: to walk through it. It was apparently like really eerie. They 411 00:18:07,720 --> 00:18:10,440 Speaker 2: had some professional skateboarder doing skating videos through the mall. 412 00:18:10,520 --> 00:18:12,280 Speaker 1: That's kind of cool. That was cool because that's where 413 00:18:12,280 --> 00:18:13,679 Speaker 1: I got You know, that's sad because I grew up 414 00:18:13,680 --> 00:18:15,520 Speaker 1: in Orange County and that's where I got my makeup 415 00:18:15,560 --> 00:18:19,240 Speaker 1: done for the prom. That's where we would hang out 416 00:18:19,280 --> 00:18:21,439 Speaker 1: with my friends on the weekends. The mall used to 417 00:18:21,480 --> 00:18:22,639 Speaker 1: be the place to be. 418 00:18:23,160 --> 00:18:24,840 Speaker 2: The mall was always the place to be, and the 419 00:18:24,880 --> 00:18:27,120 Speaker 2: mall actually had some of the best food in Jersey. 420 00:18:27,440 --> 00:18:29,560 Speaker 2: We had this thing called Roly Bowli and it was 421 00:18:29,600 --> 00:18:32,080 Speaker 2: this thin pizza dough that like rolled around into a 422 00:18:32,080 --> 00:18:34,719 Speaker 2: strong bowli and they would put them out there as 423 00:18:34,760 --> 00:18:37,000 Speaker 2: samples and we would go in with like tupperware and 424 00:18:37,040 --> 00:18:39,080 Speaker 2: we could get it. Was like, what do you want 425 00:18:39,119 --> 00:18:41,480 Speaker 2: to eat a Let's go get the samples at Roly 426 00:18:41,520 --> 00:18:45,760 Speaker 2: Bowley And next to it was Roly Bowley. Next to 427 00:18:45,840 --> 00:18:48,200 Speaker 2: it was hot dog on a stick. That was always 428 00:18:48,200 --> 00:18:51,479 Speaker 2: the good one. Let's talk about some quick cooking tips here. 429 00:18:51,520 --> 00:18:54,160 Speaker 2: We're just thrashing through these stories today because we want 430 00:18:54,200 --> 00:18:55,800 Speaker 2: to make sure that we fill your brain with as 431 00:18:55,840 --> 00:18:59,720 Speaker 2: much food facts and fun as possible. But do you 432 00:18:59,760 --> 00:19:01,639 Speaker 2: have any do you have any cooking tips? Say you 433 00:19:01,720 --> 00:19:03,800 Speaker 2: want me to jump in, you jump in. Well, we 434 00:19:03,840 --> 00:19:06,040 Speaker 2: talked about the parmesan and the pasta sauce and the 435 00:19:06,040 --> 00:19:08,280 Speaker 2: tomato sauce a couple of weeks ago. How it thickens 436 00:19:08,280 --> 00:19:10,640 Speaker 2: it and it enriches it by adding your parmesan ryns 437 00:19:10,680 --> 00:19:12,800 Speaker 2: and it adds a ton of bumami. But I was 438 00:19:12,960 --> 00:19:15,200 Speaker 2: I actually, we don't cook that much pasta at home. 439 00:19:16,160 --> 00:19:17,800 Speaker 1: No, we don't because our kids like meat. 440 00:19:17,960 --> 00:19:20,639 Speaker 2: Yeah, our kids are pro they got they Oh my gosh, 441 00:19:20,640 --> 00:19:22,400 Speaker 2: it creates an all day long. I mean, our five 442 00:19:22,480 --> 00:19:25,120 Speaker 2: year old is two hundred and thirteen pounds. It's got 443 00:19:25,119 --> 00:19:30,679 Speaker 2: a neck the size of a refrigerator. So the flapping 444 00:19:30,680 --> 00:19:32,840 Speaker 2: at my own joke there. So one of the things 445 00:19:32,880 --> 00:19:35,840 Speaker 2: that I did cook pasta last week, the little garlic carbernira, 446 00:19:35,920 --> 00:19:37,919 Speaker 2: if you will, Although I didn't use cream, I just 447 00:19:37,960 --> 00:19:40,920 Speaker 2: did butter and a ton of extra parmesan. But sorry, 448 00:19:40,920 --> 00:19:43,679 Speaker 2: I digress. Using the a little bit of the pasta 449 00:19:43,720 --> 00:19:46,840 Speaker 2: water in your sauce. So there's a lot of stars 450 00:19:46,880 --> 00:19:49,520 Speaker 2: in that pasta water that comes off of the pasta itself. 451 00:19:49,720 --> 00:19:52,119 Speaker 2: And it's actually great. If you're making a sauce, you 452 00:19:52,160 --> 00:19:54,520 Speaker 2: can just put a ladle full of that pasta water 453 00:19:54,600 --> 00:19:57,040 Speaker 2: back in with your pastaf you've strained it, and then 454 00:19:57,119 --> 00:19:58,960 Speaker 2: mount it with some butter and you get this like rich. 455 00:19:59,000 --> 00:20:01,080 Speaker 2: This is what restaurants do. You get this rich, creamy 456 00:20:01,119 --> 00:20:04,399 Speaker 2: buttery sauce that isn't overwhelming, doesn't necessarily have to have 457 00:20:04,480 --> 00:20:07,040 Speaker 2: cream in there. A lot of people will do this 458 00:20:07,080 --> 00:20:11,320 Speaker 2: for like a lighter fetichinial Fredo style creamy pasta sauce 459 00:20:11,720 --> 00:20:13,919 Speaker 2: because of the starch that's in that pasta water. So 460 00:20:13,920 --> 00:20:16,160 Speaker 2: that's a good one. I always reserve your pasta water. 461 00:20:16,280 --> 00:20:19,200 Speaker 2: And as crazy as this sounds, even if you're making 462 00:20:19,240 --> 00:20:21,679 Speaker 2: like pasta salad, sometimes I will take some of the 463 00:20:21,680 --> 00:20:23,520 Speaker 2: pasta water and I'll put it in a refrigerator and 464 00:20:23,600 --> 00:20:26,080 Speaker 2: I'll use it just to mount the sauce for like 465 00:20:26,200 --> 00:20:29,159 Speaker 2: other dishes unpasta related going forward. 466 00:20:29,359 --> 00:20:30,440 Speaker 1: Oh that's a good tip. 467 00:20:30,520 --> 00:20:32,200 Speaker 2: Yeah, it's a little tip, a little tip and trick. 468 00:20:33,480 --> 00:20:35,600 Speaker 2: The other one, I would say, let's see, let's do 469 00:20:35,640 --> 00:20:39,480 Speaker 2: another another sharpen your skill today. We've talked about acid. 470 00:20:39,600 --> 00:20:41,760 Speaker 2: We've talked about seasoning as you go and making sure 471 00:20:41,760 --> 00:20:43,080 Speaker 2: that you do a taste test. But I want to 472 00:20:43,160 --> 00:20:45,679 Speaker 2: lean in on that don't wait until the end has 473 00:20:45,720 --> 00:20:48,119 Speaker 2: season your food because it's gonna taste bland. You always 474 00:20:48,119 --> 00:20:51,280 Speaker 2: want to season throughout the cooking process. So each layer, 475 00:20:51,400 --> 00:20:54,439 Speaker 2: like let's say you're making a sauteed vegetable dish that 476 00:20:54,480 --> 00:20:56,920 Speaker 2: then you're gonna fold in chicken and pasta for that matter. 477 00:20:57,880 --> 00:21:00,280 Speaker 2: Taste your vegetables after you saute. That makes you those 478 00:21:00,320 --> 00:21:03,480 Speaker 2: are seasoned prosta properly. Then taste it after you add 479 00:21:03,520 --> 00:21:06,000 Speaker 2: your chicken. Make sure that's seasoned properly. And I'm not 480 00:21:06,080 --> 00:21:07,879 Speaker 2: just talking about salt and pepper. A lot of your 481 00:21:07,880 --> 00:21:10,400 Speaker 2: other spices they need time to bloom and they need 482 00:21:10,440 --> 00:21:13,480 Speaker 2: to bloom in the fats or toasting directly in the pan. 483 00:21:13,880 --> 00:21:16,440 Speaker 2: So it's important that you use the heat in order 484 00:21:16,480 --> 00:21:18,639 Speaker 2: to bloom a lot of these flavors and then taste 485 00:21:18,640 --> 00:21:20,640 Speaker 2: it throughout so that you can change the flavors as 486 00:21:20,680 --> 00:21:23,400 Speaker 2: you're cooking. I think that's another little technique piece there 487 00:21:23,440 --> 00:21:24,200 Speaker 2: that people need to. 488 00:21:24,320 --> 00:21:27,639 Speaker 1: That is so true. A lot of people just season 489 00:21:27,680 --> 00:21:29,280 Speaker 1: at the end of things, and it just makes it 490 00:21:29,320 --> 00:21:31,440 Speaker 1: taste like your food with like salt on it. Yeah, 491 00:21:31,520 --> 00:21:33,240 Speaker 1: you know what I mean, it's not infused. 492 00:21:33,320 --> 00:21:36,680 Speaker 2: Yeah, you do need ooh infusion infused. 493 00:21:36,800 --> 00:21:38,359 Speaker 1: Sorry Andrew eighty six. 494 00:21:38,960 --> 00:21:40,200 Speaker 2: Oh you want to know what I want to eighty 495 00:21:40,240 --> 00:21:42,040 Speaker 2: six and get rid of this week. Your people are 496 00:21:42,080 --> 00:21:43,560 Speaker 2: not going to like this, so one might cause a 497 00:21:43,560 --> 00:21:47,080 Speaker 2: little stir on the world wide web. Onion rings. Oh, why, 498 00:21:47,400 --> 00:21:49,040 Speaker 2: I'm just I'm sick of onion rings. 499 00:21:49,040 --> 00:21:49,840 Speaker 1: Do you not like them? 500 00:21:49,960 --> 00:21:52,280 Speaker 2: I never like them? I mean, I like, I'll eat them, 501 00:21:52,400 --> 00:21:54,680 Speaker 2: but they just don't do anything for me. First of all, 502 00:21:54,720 --> 00:21:56,160 Speaker 2: they tricked me. When I was a kid, I'd seen 503 00:21:56,200 --> 00:21:57,480 Speaker 2: onion ring and I think it was some sort of 504 00:21:57,520 --> 00:22:00,159 Speaker 2: a potato ring or what have you, didn't know what 505 00:22:00,200 --> 00:22:02,240 Speaker 2: it was. I like, and then you pull it. You 506 00:22:02,280 --> 00:22:04,720 Speaker 2: got this little like onion that just like slips out 507 00:22:04,760 --> 00:22:06,359 Speaker 2: and it's a steamed piece of onion. 508 00:22:06,560 --> 00:22:06,879 Speaker 1: Wow. 509 00:22:07,760 --> 00:22:09,680 Speaker 2: I started to fall for the onion rings when the 510 00:22:09,760 --> 00:22:12,479 Speaker 2: Rodeo Burger came out of Burger King in like nineteen 511 00:22:12,560 --> 00:22:13,080 Speaker 2: ninety nine. 512 00:22:13,359 --> 00:22:15,040 Speaker 1: Do you did a take on that? Remember? 513 00:22:15,520 --> 00:22:17,359 Speaker 2: And we did a take on the Rodeo Burger, but 514 00:22:17,400 --> 00:22:19,120 Speaker 2: we did it with like a nice black and barrel 515 00:22:19,200 --> 00:22:21,560 Speaker 2: mundy fish filet. And then we made our own fresh 516 00:22:21,560 --> 00:22:23,560 Speaker 2: onion rings. And I put a lot of time science 517 00:22:23,600 --> 00:22:25,480 Speaker 2: and intellectual thought and how we made. 518 00:22:25,480 --> 00:22:26,520 Speaker 1: We should bring that back? 519 00:22:26,800 --> 00:22:28,040 Speaker 2: No, because here I am eighty six. 520 00:22:28,520 --> 00:22:28,879 Speaker 1: Maybe not. 521 00:22:29,160 --> 00:22:32,320 Speaker 2: But then I realized what happens is you put the 522 00:22:32,320 --> 00:22:34,240 Speaker 2: onion rings on the sandwich, You take one bite, and 523 00:22:34,600 --> 00:22:36,720 Speaker 2: then one bite is full of the onion slippage, like 524 00:22:36,720 --> 00:22:40,520 Speaker 2: a little onion onion pajamas, silk onion pajamas. 525 00:22:41,359 --> 00:22:43,000 Speaker 1: What about the bloomin onion? 526 00:22:43,960 --> 00:22:46,119 Speaker 2: Now that there we go, thank you. Now that takes 527 00:22:46,119 --> 00:22:49,720 Speaker 2: me to the ballumin onion. I I'm sorry. I do 528 00:22:49,840 --> 00:22:53,040 Speaker 2: not like the bloomin onion. Why because it's just it's 529 00:22:53,119 --> 00:22:56,199 Speaker 2: just it's it's a deconstructed onion ring. I like the 530 00:22:56,200 --> 00:22:59,240 Speaker 2: sauce that the bloomin onion comes with. I used to 531 00:22:59,280 --> 00:23:01,399 Speaker 2: go to out Back and get the bloomin onion. And 532 00:23:01,440 --> 00:23:03,320 Speaker 2: first of all, out Back in the nineties had some 533 00:23:03,400 --> 00:23:06,679 Speaker 2: weird seasoning. It gave me horrible digestive stress. But that's 534 00:23:07,160 --> 00:23:08,200 Speaker 2: that's for another episode. 535 00:23:08,240 --> 00:23:09,399 Speaker 1: Yeah, exactly, thinks you. 536 00:23:09,359 --> 00:23:12,440 Speaker 2: Can get messy. Uh. The bloomin onion was great because 537 00:23:12,440 --> 00:23:15,440 Speaker 2: you like the sauce and the bloominion, the blue the 538 00:23:15,480 --> 00:23:18,960 Speaker 2: bloomin onion was like what was it like? Uh? I 539 00:23:19,040 --> 00:23:21,240 Speaker 2: think it was like eight dollars in the nineties. But 540 00:23:21,280 --> 00:23:23,679 Speaker 2: now the bloomin onion's like twelve, fourteen to fifteen dollars. 541 00:23:23,720 --> 00:23:24,600 Speaker 1: It's kind of ridiculous. 542 00:23:24,640 --> 00:23:28,400 Speaker 2: It's an onion. An onion costs them probably forty cents, 543 00:23:28,920 --> 00:23:31,160 Speaker 2: and then you got the batter and the sauce. Right, 544 00:23:31,200 --> 00:23:33,680 Speaker 2: so add like forty cents for the sauce and the batter, 545 00:23:33,800 --> 00:23:36,080 Speaker 2: add like another forty cents, eighty cents forty six, So 546 00:23:36,119 --> 00:23:38,199 Speaker 2: like a buck twenty five for that, right, you want 547 00:23:38,240 --> 00:23:39,960 Speaker 2: to make your food cost on that, Multiply it by 548 00:23:40,000 --> 00:23:43,000 Speaker 2: four five dollars makes you twenty five percent cost of goods. 549 00:23:43,040 --> 00:23:44,800 Speaker 2: But they're selling it for like fifteen. That is a 550 00:23:44,920 --> 00:23:45,560 Speaker 2: money maker. 551 00:23:46,000 --> 00:23:47,440 Speaker 1: It's about twelve dollars. 552 00:23:47,800 --> 00:23:50,200 Speaker 2: So twelve dollars, so we said five is twenty five percent. 553 00:23:50,240 --> 00:23:52,680 Speaker 2: So now take it to ten. That's twelve point five 554 00:23:52,720 --> 00:23:54,560 Speaker 2: and then even higher, so it's ten percent cost a 555 00:23:54,560 --> 00:23:56,800 Speaker 2: goods item. Oh man, maybe we should put an onion 556 00:23:56,800 --> 00:23:58,359 Speaker 2: never mind. I like the onion. I think we should 557 00:23:58,359 --> 00:24:00,520 Speaker 2: put it on the menu. Uh no, no, I just 558 00:24:00,560 --> 00:24:01,919 Speaker 2: want to say one more thing. Lauren's telling me to 559 00:24:01,920 --> 00:24:03,800 Speaker 2: speed it up on the bloe. No, I was there 560 00:24:03,880 --> 00:24:05,879 Speaker 2: was a food sign. I don't remember what episode it was. 561 00:24:05,960 --> 00:24:09,040 Speaker 2: It was like one of those food science shows on 562 00:24:09,119 --> 00:24:12,440 Speaker 2: Food Network and Discovery Channel, and there is like a 563 00:24:12,480 --> 00:24:16,159 Speaker 2: technique to making the bloomin onion perfect and nobody can 564 00:24:16,280 --> 00:24:16,919 Speaker 2: emulate it. 565 00:24:17,680 --> 00:24:18,320 Speaker 1: I bet you can. 566 00:24:18,640 --> 00:24:19,760 Speaker 2: Well, of course I can. 567 00:24:20,000 --> 00:24:20,920 Speaker 1: Let's try this out. 568 00:24:20,960 --> 00:24:22,800 Speaker 2: All right, let's do it right here in the studio. 569 00:24:23,119 --> 00:24:25,680 Speaker 2: All right, what do you want to talk about next? 570 00:24:25,960 --> 00:24:29,359 Speaker 1: Okay? So my eighty six it it's not a food trend, 571 00:24:29,520 --> 00:24:34,320 Speaker 1: but like we have to, everything needs a freaking subscription. Now. 572 00:24:34,920 --> 00:24:37,320 Speaker 1: You sign up for anything and it's like, you know, 573 00:24:37,359 --> 00:24:39,159 Speaker 1: you get the week free, and then you want to 574 00:24:39,160 --> 00:24:40,560 Speaker 1: do it because you want to check it out, and 575 00:24:40,560 --> 00:24:42,560 Speaker 1: then you forget about your subscription, and all of a 576 00:24:42,600 --> 00:24:45,280 Speaker 1: sudden you're charged, like seventy nine ninety nine, and you're like, 577 00:24:45,320 --> 00:24:47,120 Speaker 1: oh my gosh, it's everything. 578 00:24:47,400 --> 00:24:48,560 Speaker 2: Everything is a subscription. 579 00:24:48,880 --> 00:24:51,160 Speaker 1: Like I just want to download an app sometimes without 580 00:24:51,160 --> 00:24:51,919 Speaker 1: having to commit. 581 00:24:52,240 --> 00:24:54,639 Speaker 2: Last night I tried downloading that teleprompt app where you 582 00:24:54,680 --> 00:24:56,719 Speaker 2: can like video and read the teleprompt off of it. 583 00:24:56,800 --> 00:24:59,720 Speaker 2: And the only option was a subscription, a yearly subscription. 584 00:24:59,800 --> 00:25:02,320 Speaker 2: But here's what they do, and this is the trick, right, Oh, 585 00:25:02,359 --> 00:25:04,960 Speaker 2: you can cancel in three days, but then you forget, 586 00:25:05,359 --> 00:25:07,800 Speaker 2: you forget or trying to cancel. It is like it's 587 00:25:07,840 --> 00:25:08,640 Speaker 2: like trying to break. 588 00:25:08,480 --> 00:25:11,359 Speaker 1: And you can only go onto your laptop only do 589 00:25:11,400 --> 00:25:13,159 Speaker 1: it from like, yeah, not a mobile. You have to 590 00:25:13,160 --> 00:25:13,920 Speaker 1: go on a desktop. 591 00:25:13,960 --> 00:25:15,600 Speaker 2: You like, you have to submit a blood sample to 592 00:25:15,640 --> 00:25:16,919 Speaker 2: make sure that it's you, and then you have to 593 00:25:16,920 --> 00:25:21,280 Speaker 2: give submit like a stool sample just to cancel the subscription. 594 00:25:20,880 --> 00:25:23,680 Speaker 1: And then you know what just speaking of that. So now, 595 00:25:23,720 --> 00:25:25,280 Speaker 1: I don't know if you've seen this on Instagram. Say 596 00:25:25,320 --> 00:25:28,119 Speaker 1: you come across a reel, right, and it's like a recipe, 597 00:25:28,640 --> 00:25:30,959 Speaker 1: and usually they'll just lay it out in their caption, 598 00:25:31,480 --> 00:25:34,280 Speaker 1: but now it's like you have to, you know, type 599 00:25:34,359 --> 00:25:36,280 Speaker 1: recipe and I'll send you the link, and then you 600 00:25:36,320 --> 00:25:38,359 Speaker 1: send the link and then suddenly you're gonna you have 601 00:25:38,400 --> 00:25:40,320 Speaker 1: to put in your email and now you're subscribed to 602 00:25:40,359 --> 00:25:42,520 Speaker 1: their email list and then in order to get the 603 00:25:42,560 --> 00:25:45,480 Speaker 1: stupid recipe. And I'm like, oh my gosh, wait. 604 00:25:45,280 --> 00:25:47,800 Speaker 2: You actually do that? You follow those instructions. I see 605 00:25:47,800 --> 00:25:50,000 Speaker 2: those all the time, and I'm like, oh, I wonder 606 00:25:50,000 --> 00:25:51,120 Speaker 2: who actually does that? 607 00:25:51,280 --> 00:25:53,560 Speaker 1: Okay, because I saw this this pie. I know you 608 00:25:53,560 --> 00:25:55,439 Speaker 1: don't like, let's not talk about pie in front of Andrew, 609 00:25:55,440 --> 00:25:57,080 Speaker 1: but I saw this pie. The other day. It was 610 00:25:57,119 --> 00:26:00,399 Speaker 1: like up to probably the worst things that you you'd like. 611 00:26:00,440 --> 00:26:04,520 Speaker 1: It was banana toffee like cream pie. It sounded delicious, 612 00:26:05,280 --> 00:26:06,680 Speaker 1: and you know how much I love toffee. 613 00:26:06,720 --> 00:26:08,160 Speaker 2: And I was like, oh, she's like a nine year 614 00:26:08,160 --> 00:26:08,520 Speaker 2: old lady. 615 00:26:08,560 --> 00:26:11,600 Speaker 1: Okay, I am with my food choices. But anyway, I 616 00:26:11,640 --> 00:26:13,560 Speaker 1: wanted that recipe because it looked delicious, and then I 617 00:26:13,600 --> 00:26:14,760 Speaker 1: had to go through all these steps ign and just 618 00:26:14,760 --> 00:26:15,119 Speaker 1: gave up. 619 00:26:15,160 --> 00:26:16,959 Speaker 2: I can't believe you did it. And that's why you've 620 00:26:16,960 --> 00:26:20,520 Speaker 2: been getting served ads on your Instagram for hard candies 621 00:26:20,560 --> 00:26:22,000 Speaker 2: and ovaltine for the past. 622 00:26:21,800 --> 00:26:24,160 Speaker 1: War where there's original, like we're gonna target. 623 00:26:24,200 --> 00:26:26,199 Speaker 2: She must be a seventy five year old lady. She 624 00:26:26,240 --> 00:26:27,640 Speaker 2: wants a banana toffee pie. 625 00:26:27,880 --> 00:26:28,840 Speaker 1: Doesn't it sound good? Though? 626 00:26:29,320 --> 00:26:32,440 Speaker 2: Not at all, but I love you. Okay. Let's just 627 00:26:32,480 --> 00:26:34,760 Speaker 2: talk about eggs really quickly, because I posted this article 628 00:26:34,840 --> 00:26:37,879 Speaker 2: up on my substack last week that's an American gravy 629 00:26:37,920 --> 00:26:41,840 Speaker 2: on substack because people were asking me about eggs. And 630 00:26:41,840 --> 00:26:43,320 Speaker 2: then Lauren and I go to Whole Foods and we're 631 00:26:43,359 --> 00:26:46,240 Speaker 2: standing in front of the egg whatever, the egg case 632 00:26:46,320 --> 00:26:49,240 Speaker 2: with the big door, and there's like forty two different 633 00:26:49,240 --> 00:26:51,720 Speaker 2: types of eggs. Now, we know what eggs to buy, 634 00:26:51,760 --> 00:26:54,520 Speaker 2: but I'm thinking of Lauren, and they go and range 635 00:26:54,520 --> 00:26:56,520 Speaker 2: in price. Obviously, this is California. It was like from 636 00:26:56,520 --> 00:26:59,040 Speaker 2: three ninety nine to fifteen ninety nine. I think those 637 00:26:59,080 --> 00:27:00,439 Speaker 2: Easter eggers were like fifteen. 638 00:27:01,240 --> 00:27:03,879 Speaker 1: And then mister Magoo over here decides to buy an 639 00:27:03,880 --> 00:27:06,560 Speaker 1: eleven ninety nine carton of eggs, twelve a dozen eggs, 640 00:27:06,560 --> 00:27:08,919 Speaker 1: And I said, those eggs cost a dollar apiece, Like, 641 00:27:08,920 --> 00:27:10,320 Speaker 1: are you crazy? He's like, I just want to try 642 00:27:10,359 --> 00:27:10,680 Speaker 1: them out. 643 00:27:10,960 --> 00:27:12,880 Speaker 2: Well, it was market research, it's right off. 644 00:27:12,920 --> 00:27:14,000 Speaker 1: Were they any different? 645 00:27:14,560 --> 00:27:16,280 Speaker 2: Actually they were. And I'll get into the area, but 646 00:27:16,440 --> 00:27:18,679 Speaker 2: I think we need to go down the you know, 647 00:27:18,840 --> 00:27:21,639 Speaker 2: let's talk about eggs really quickly. So the thing about 648 00:27:21,640 --> 00:27:24,440 Speaker 2: eggs is that the color of the eggs are irrelevant. 649 00:27:24,440 --> 00:27:26,600 Speaker 2: It doesn't change the flavor, it doesn't change in the nutrition 650 00:27:26,680 --> 00:27:28,959 Speaker 2: at all. White eggs come from white feathered hens with 651 00:27:29,000 --> 00:27:31,200 Speaker 2: white ear lobes, and brown eggs come from red feathered 652 00:27:31,240 --> 00:27:33,880 Speaker 2: hens with red ear lobes. Now the blue or the green. 653 00:27:34,119 --> 00:27:36,119 Speaker 1: The ear lobes, I didn't know those were relevant. 654 00:27:36,200 --> 00:27:38,240 Speaker 2: Yeah, that's that's what determines the color of the egg 655 00:27:38,320 --> 00:27:38,800 Speaker 2: is the ear lobe. 656 00:27:38,840 --> 00:27:40,200 Speaker 1: I thought it was just the color of the hen. 657 00:27:40,359 --> 00:27:42,760 Speaker 2: Look at my earlobe, they're a little red. I'd be 658 00:27:42,800 --> 00:27:45,879 Speaker 2: a red egger. So the blue or the greenish eggs 659 00:27:45,880 --> 00:27:48,479 Speaker 2: come from heritage breeds like the Americana also known as 660 00:27:48,520 --> 00:27:52,440 Speaker 2: the Easter egg are funny enough. So once again, the 661 00:27:52,480 --> 00:27:54,880 Speaker 2: brown eggs are going to cost more because that apparently 662 00:27:54,920 --> 00:27:57,359 Speaker 2: that breed of chicken eats more. But it doesn't change 663 00:27:57,400 --> 00:27:59,000 Speaker 2: the nature of the eggs. So what's the purpose in 664 00:27:59,000 --> 00:28:01,560 Speaker 2: buying the brown eggs? Well, they marketed the brown eggs 665 00:28:01,640 --> 00:28:03,960 Speaker 2: is Better years ago. Actually, when I posted this on 666 00:28:04,040 --> 00:28:06,960 Speaker 2: myx somebody sent me an old advertisement about the brown eggs. 667 00:28:07,040 --> 00:28:09,960 Speaker 2: So once again, food marketing machine. That's all that it was. 668 00:28:11,080 --> 00:28:14,720 Speaker 2: What do the buzzwords actually mean? So if you go 669 00:28:14,840 --> 00:28:16,439 Speaker 2: down the list of the main eggs, you got your 670 00:28:16,480 --> 00:28:20,240 Speaker 2: cage free eggs. Okay, sounds great. That just means they're 671 00:28:20,240 --> 00:28:23,399 Speaker 2: not in cages, which means they're still packed inside barns, 672 00:28:23,440 --> 00:28:26,840 Speaker 2: no sunshine, no grass, just a little more room to 673 00:28:26,880 --> 00:28:29,400 Speaker 2: move around. But they never go outside. So it kind 674 00:28:29,400 --> 00:28:31,120 Speaker 2: of makes me think, oh my gosh, so are all 675 00:28:31,160 --> 00:28:34,000 Speaker 2: the other ones just packed into cages. Well, the answers, yes, 676 00:28:34,040 --> 00:28:36,159 Speaker 2: like there can be five hens in a small cage 677 00:28:36,320 --> 00:28:39,000 Speaker 2: and they never see the light a day. Kind of sad. Right, 678 00:28:39,200 --> 00:28:41,640 Speaker 2: Then you got free range. Now, technically they have access 679 00:28:41,680 --> 00:28:44,720 Speaker 2: to the outdoors. In practice, it's often like a tiny 680 00:28:44,720 --> 00:28:47,400 Speaker 2: little room leading to a concrete patio. Sounds like me 681 00:28:48,320 --> 00:28:50,680 Speaker 2: and it doesn't scream farm life at all. Right, it's 682 00:28:50,800 --> 00:28:53,880 Speaker 2: just like, Okay, they go outside, smoke a cigarette, comebacks inside. 683 00:28:53,960 --> 00:28:57,360 Speaker 2: Then you got pastor rage, pasture raised. Now this is 684 00:28:57,360 --> 00:29:00,160 Speaker 2: the one that matters because these hens they live outside 685 00:29:00,240 --> 00:29:03,320 Speaker 2: and they peck through the grass and they eat bugs 686 00:29:03,320 --> 00:29:05,440 Speaker 2: like chickens are meant to, right, And as a result 687 00:29:05,480 --> 00:29:07,440 Speaker 2: of that, because they're eating a more natural feed, they're 688 00:29:07,480 --> 00:29:10,600 Speaker 2: out there moving around, eating more. Their yolks are darker, 689 00:29:10,640 --> 00:29:12,720 Speaker 2: the eggs taste better, and you can actually taste the 690 00:29:12,800 --> 00:29:16,800 Speaker 2: difference in those eggs. That's an important point to mention. Now, 691 00:29:16,960 --> 00:29:20,160 Speaker 2: the organic, which you'll see sometimes organic free range or 692 00:29:20,240 --> 00:29:24,440 Speaker 2: organic cage free. That's specifically in reference to the feed. 693 00:29:24,920 --> 00:29:27,280 Speaker 2: So they're just eating a feed with like no pesticides 694 00:29:27,360 --> 00:29:29,800 Speaker 2: or GMOs. Doesn't promise the birds ever see the light 695 00:29:29,840 --> 00:29:32,240 Speaker 2: of day. But if you're really concerned about what they're 696 00:29:32,280 --> 00:29:34,920 Speaker 2: eating in regards to the GMOs or the pesticides, then 697 00:29:35,000 --> 00:29:37,640 Speaker 2: go with the organic. In a perfect world, you're going 698 00:29:37,680 --> 00:29:40,080 Speaker 2: with like the organic pasture raised. That's kind of the 699 00:29:40,080 --> 00:29:40,920 Speaker 2: bottom line. 700 00:29:40,720 --> 00:29:44,400 Speaker 1: Here, right. So but I have a question, So why 701 00:29:44,440 --> 00:29:49,480 Speaker 1: would these you know farmers that just do the regular 702 00:29:49,520 --> 00:29:51,880 Speaker 1: standard eggs, Right, there's like why packed in the cake, 703 00:29:51,960 --> 00:29:54,320 Speaker 1: packed in the cage, the high density housing eggs. Why 704 00:29:54,360 --> 00:29:58,760 Speaker 1: can't Andrew, why can't they just op let them roam 705 00:29:58,800 --> 00:29:59,680 Speaker 1: free space? 706 00:30:00,240 --> 00:30:02,040 Speaker 2: So they don't have enough space, they don't have well, 707 00:30:02,080 --> 00:30:04,280 Speaker 2: you want to be able to get in as many eggs. 708 00:30:04,600 --> 00:30:07,560 Speaker 2: Think about it this way. It's like eggs per square foot, right. 709 00:30:07,640 --> 00:30:09,320 Speaker 2: So let's say I have a huge factory and I've 710 00:30:09,320 --> 00:30:12,960 Speaker 2: got five hundred square feet of factory space. I need 711 00:30:12,960 --> 00:30:14,960 Speaker 2: to get as many eggs per square foot of that 712 00:30:15,000 --> 00:30:17,640 Speaker 2: factory as possible. So you're really just and they're packed 713 00:30:17,680 --> 00:30:19,560 Speaker 2: on top of each other like apartments, right, So it's 714 00:30:19,600 --> 00:30:22,240 Speaker 2: cage upon cage. They go multiple tiers. That's why I 715 00:30:22,240 --> 00:30:25,160 Speaker 2: was serious. How do they lay the eggs in the cage. 716 00:30:25,160 --> 00:30:27,120 Speaker 1: So they're just walking around their eggs. 717 00:30:27,360 --> 00:30:29,960 Speaker 2: There's a contraption where the eggs will like roll down, 718 00:30:30,640 --> 00:30:32,880 Speaker 2: just like you see in cartoons from the second tier. 719 00:30:32,960 --> 00:30:35,480 Speaker 2: The third tier got to take an egg elevator up 720 00:30:35,480 --> 00:30:38,160 Speaker 2: there to get the eggs because it's not the healthiest environment. 721 00:30:38,440 --> 00:30:40,800 Speaker 2: That's why I think it's important that. 722 00:30:40,520 --> 00:30:41,920 Speaker 1: But then does it matter? 723 00:30:43,040 --> 00:30:44,680 Speaker 2: Does it matter? Well, first of all, I think the 724 00:30:44,800 --> 00:30:46,320 Speaker 2: humanity of the way in which we well. 725 00:30:46,160 --> 00:30:48,880 Speaker 1: I think that's horrible, like how they are doing this. 726 00:30:49,040 --> 00:30:53,400 Speaker 1: But like does it does it make a difference nutritionally? 727 00:30:53,800 --> 00:30:57,160 Speaker 2: Nutritionally, Yes, the pasture raised eggs are going to be 728 00:30:57,160 --> 00:30:59,920 Speaker 2: better nutritionally because they're eating a more natural feed. They're 729 00:31:00,080 --> 00:31:01,360 Speaker 2: actually the happier. 730 00:31:01,480 --> 00:31:04,200 Speaker 1: So if you get a pasture raised egg that's white, 731 00:31:04,520 --> 00:31:08,040 Speaker 1: that doesn't matter, Like it's the same as a pasture white. 732 00:31:07,800 --> 00:31:10,520 Speaker 2: Brown white versus brown. Yeah, yeah, yeah, we've determined that 733 00:31:10,560 --> 00:31:13,760 Speaker 2: the color of the egg is irrelevant. Although let's go 734 00:31:13,840 --> 00:31:15,600 Speaker 2: back to the original. So I bought the twelve ninety 735 00:31:15,640 --> 00:31:19,760 Speaker 2: nine Easter eggers, right, and they did have the they 736 00:31:19,760 --> 00:31:22,840 Speaker 2: were organic feed, and they were pasture raised. They were gamy. 737 00:31:22,880 --> 00:31:24,200 Speaker 2: They almost tasted fishy. 738 00:31:24,320 --> 00:31:25,200 Speaker 1: Yeah, we didn't like them. 739 00:31:25,360 --> 00:31:28,600 Speaker 2: No, they were like really gamy. Yeah, that's right, Okay, 740 00:31:28,760 --> 00:31:31,680 Speaker 2: and that's because of that particular type of egg. Now, 741 00:31:31,680 --> 00:31:34,000 Speaker 2: the thing is a lot of responses I got online 742 00:31:34,040 --> 00:31:35,920 Speaker 2: were from people who live in the Midwest, and they're like, oh, 743 00:31:35,920 --> 00:31:38,120 Speaker 2: our neighbors have eggs. We have eggs, Like we've never 744 00:31:38,160 --> 00:31:40,200 Speaker 2: had to go and buy eggs, and they all have 745 00:31:40,280 --> 00:31:44,360 Speaker 2: that deep yellow yolk and it's like really fresh and delicious. 746 00:31:45,200 --> 00:31:48,520 Speaker 2: That's how people are eating their eggs. But in cities, right, 747 00:31:48,640 --> 00:31:52,680 Speaker 2: urban areas obviously Los Angeles, New York, Miami, Chicago, any 748 00:31:52,680 --> 00:31:54,880 Speaker 2: major city. You know, you're not just like throwing a 749 00:31:54,880 --> 00:31:57,520 Speaker 2: couple eggs in your apartment closet. If anything, you're growing 750 00:31:57,760 --> 00:32:02,760 Speaker 2: boomers or weed in there and not laying eggs. Well, now, 751 00:32:02,800 --> 00:32:04,320 Speaker 2: I will say this this, it's kind of the final 752 00:32:04,360 --> 00:32:07,800 Speaker 2: piece of this. Check the date, not the cell by date. 753 00:32:07,920 --> 00:32:12,959 Speaker 2: This is an interesting nugget of wisdom. The Julian date. Okay, 754 00:32:13,120 --> 00:32:16,360 Speaker 2: that is a three digit number, like let's say three hundred, 755 00:32:16,440 --> 00:32:20,440 Speaker 2: right or three twenty four. That's the day of the 756 00:32:20,640 --> 00:32:24,520 Speaker 2: year that the eggs are packed into the carton. So 757 00:32:24,720 --> 00:32:27,080 Speaker 2: use this, not the cell by date, because they could 758 00:32:27,080 --> 00:32:28,960 Speaker 2: be packed in the carton and then they could sit 759 00:32:29,000 --> 00:32:31,040 Speaker 2: on the shelf, but then they're not. The cell by 760 00:32:31,120 --> 00:32:33,280 Speaker 2: date doesn't go on until later. So if you want 761 00:32:33,280 --> 00:32:34,960 Speaker 2: to know, and typically the eggs are packed into the 762 00:32:35,000 --> 00:32:38,680 Speaker 2: carton like a day or two after they're hatched, So 763 00:32:40,240 --> 00:32:42,920 Speaker 2: use the Julian date. So if it's like two hundred, 764 00:32:42,960 --> 00:32:46,120 Speaker 2: then count from January first up two hundred days, and 765 00:32:46,160 --> 00:32:49,040 Speaker 2: then work that into whatever day you bought them. The 766 00:32:49,160 --> 00:32:51,600 Speaker 2: Julian date, that's an important thing to notice. So it's 767 00:32:51,600 --> 00:32:53,440 Speaker 2: going to be a number from zero or one to 768 00:32:53,480 --> 00:32:55,720 Speaker 2: three hundred and sixty five, and it refers to the 769 00:32:55,760 --> 00:32:57,480 Speaker 2: day of the year in which the eggs were packed 770 00:32:57,800 --> 00:32:58,440 Speaker 2: in the carton. 771 00:32:58,520 --> 00:33:00,680 Speaker 1: Interestente, And did you know. 772 00:33:00,640 --> 00:33:03,720 Speaker 2: That that's actually named after Julian Caesar. I did not, No, 773 00:33:03,840 --> 00:33:04,400 Speaker 2: I just made that. 774 00:33:04,440 --> 00:33:05,960 Speaker 1: Okay, well you fooled me. 775 00:33:06,280 --> 00:33:08,640 Speaker 2: Yep. You say anything with confidence and you're good. 776 00:33:08,560 --> 00:33:10,400 Speaker 1: To get exactly. Well, we covered a lot today. 777 00:33:10,800 --> 00:33:13,640 Speaker 2: We did cover a lot. I feel like leaving it 778 00:33:13,680 --> 00:33:15,560 Speaker 2: on eggs was a good one. Yeah, we're going to 779 00:33:15,600 --> 00:33:18,680 Speaker 2: get into some Thanksgiving talk on the next episode. You know, 780 00:33:18,760 --> 00:33:21,800 Speaker 2: teer me Sue. We named it. But hey, thanks for 781 00:33:21,840 --> 00:33:23,880 Speaker 2: hanging out with us here on American Gravy. We hope 782 00:33:23,880 --> 00:33:25,560 Speaker 2: that you laughed, learned, and maybe got a little bit 783 00:33:25,640 --> 00:33:26,440 Speaker 2: hungry along the way. 784 00:33:26,960 --> 00:33:30,000 Speaker 1: Yes, we'll be back for sorry with more stories that 785 00:33:30,000 --> 00:33:31,680 Speaker 1: feed the soul and probably clog an. 786 00:33:31,760 --> 00:33:33,400 Speaker 2: Artery or clogging any arteries. 787 00:33:33,440 --> 00:33:35,440 Speaker 1: Stop there, all right, Sorry guys. 788 00:33:35,440 --> 00:33:37,920 Speaker 2: Until next time, keep it saucy, keep it free, and 789 00:33:38,040 --> 00:33:40,280 Speaker 2: keep it in the family. Whatever that comes. 790 00:33:40,440 --> 00:33:44,760 Speaker 1: I don't know what it needs. By