WEBVTT - Ep. 190: What's in Your Freezer? 0:00:08.960 --> 0:00:13.320 This is me eater podcast coming at you shirtless severely 0:00:13.440 --> 0:00:18.360 bug bitten in my case underwear listening Hunt podcast, You 0:00:18.360 --> 0:00:22.600 can't predict anything presented by on X. Hunt creators are 0:00:22.600 --> 0:00:26.160 the most comprehensive digital mapping system for hunters. Download the 0:00:26.239 --> 0:00:29.440 Hunt app from the iTunes or Google play store. Nor 0:00:29.440 --> 0:00:37.320 where you stand with on X spencer guy wanted to know, um, 0:00:37.360 --> 0:00:40.800 if you can get the rut rolling early by putting 0:00:40.800 --> 0:00:47.120 out corn mixed with the viagra? UM, I would say, no, 0:00:47.760 --> 0:00:50.400 you only it's gonna work. No. There have been a 0:00:50.400 --> 0:00:53.560 lot of studies done on like what drives the rut? 0:00:54.680 --> 0:00:57.080 Is it the moon? It's not the ability to get 0:00:57.280 --> 0:01:01.600 cold weather? Is it uh? Bara MAgric pressure? Is it 0:01:01.680 --> 0:01:04.240 hunting pressure? Things like that, And it always comes back 0:01:04.280 --> 0:01:07.000 to the only thing that like really determines when the 0:01:07.120 --> 0:01:10.119 rut in rut is in your area is day length? 0:01:11.319 --> 0:01:15.760 Does uh? Does? I don't know? Does does viagra? That 0:01:15.800 --> 0:01:20.679 doesn't serve the purpose of increasing one's desire. I'm the 0:01:20.680 --> 0:01:23.840 youngest one in it's room, So why would you ask me? 0:01:24.560 --> 0:01:26.679 Because I thought maybe I don't know, like you talked 0:01:26.680 --> 0:01:29.600 to like, I don't know, but my understanding of it, 0:01:30.080 --> 0:01:32.600 I don't know that it increases one's It's not like 0:01:32.640 --> 0:01:36.800 an aphrodisiac. Now, if you put an afro djiac out 0:01:36.880 --> 0:01:40.200 mixed with some corn, yeah, that would definitely work. But 0:01:40.240 --> 0:01:43.560 all you're really doing is like you're assuming he has 0:01:43.600 --> 0:01:48.440 a dysfunction. The bok has a dysfunction. No, yeah, assuming 0:01:48.440 --> 0:01:50.520 that you're just assuming that if you gave him a 0:01:51.680 --> 0:01:53.880 eight hour ereaction that all of a sudden it would 0:01:54.000 --> 0:01:57.760 start the rut for last over eight hours. Please come 0:01:59.080 --> 0:02:05.000 and large consult your veterana. The rut isn't really determined 0:02:05.040 --> 0:02:09.120 anyway by a buck's willingness. It's the dough's willingness. And 0:02:09.120 --> 0:02:12.799 so that's why you get like the secondary rut one 0:02:12.880 --> 0:02:17.400 month after the first rut, which is usually like November ten, 0:02:17.600 --> 0:02:20.240 for example, is kind of a baseline dight in the Midwest. 0:02:20.320 --> 0:02:22.760 You get the secondary rut one month later because those 0:02:22.840 --> 0:02:25.640 dos cycle back in that were not bred the first time, 0:02:25.919 --> 0:02:30.200 or they are del fonds that didn't come in to 0:02:30.800 --> 0:02:34.480 Estrius one month prior. When that secondary rut happens, you 0:02:34.600 --> 0:02:37.400 get that increased bucket activity again because there are some 0:02:37.440 --> 0:02:40.480 willing doughs in the woods. So you're saying the vagrid 0:02:40.520 --> 0:02:46.640 word for a doll maybe a follow up question on 0:02:46.639 --> 0:02:51.320 on you explained what triggers it very well. Length of day, yes, 0:02:51.360 --> 0:02:57.200 but so do cloudy days make like less light come 0:02:57.280 --> 0:03:00.240 through making a shorter short of shorter days? If you 0:03:00.240 --> 0:03:04.400 had more cloudy days like up to November tenth when 0:03:04.440 --> 0:03:07.200 it started earlier, maybe if there was like a volcano 0:03:07.560 --> 0:03:16.160 that filled the end, maybe then, but otherwise no, Uh, Danielle. 0:03:16.360 --> 0:03:20.160 Remember we talked about hush puppies for a long time. YEP. 0:03:22.240 --> 0:03:25.520 A guy wrote in about why he thinks they're called 0:03:25.600 --> 0:03:31.040 hush puppies and where they came from. He says there 0:03:31.120 --> 0:03:34.600 was a relatively common food among slaves in the South, 0:03:35.560 --> 0:03:38.480 and the name itself came from using these delicious nuggets 0:03:38.680 --> 0:03:43.280 his words, to distract guard dogs when trying to escape, 0:03:46.280 --> 0:03:48.720 which I like. I don't know if it's true, but 0:03:48.800 --> 0:03:53.360 I like it. Hush puppy. I had the best hush 0:03:53.360 --> 0:03:57.280 puppies in Tennessee. Is hush puppy? Yeah? I didn't think so. 0:03:57.440 --> 0:03:59.800 To be totally honest with you, yeah, I'm not a 0:04:00.000 --> 0:04:02.120 sh puppy fan. But this guy was putting green chilies 0:04:02.800 --> 0:04:05.680 and they were very good. Yeah. But dude, you just 0:04:05.720 --> 0:04:07.720 like any of the green chilies and I do, I do? 0:04:07.880 --> 0:04:13.840 That's true, hatch chili. A couple quick things, uh, other 0:04:13.920 --> 0:04:17.880 quick things. So we talked about this guy. What state 0:04:18.000 --> 0:04:20.120 was that The guy was saying that if you, like 0:04:20.880 --> 0:04:23.039 some hunters are expressing that you don't want to shoot 0:04:23.040 --> 0:04:26.200 a collar deer because it might have a micro tag 0:04:26.240 --> 0:04:30.240 in it. And if you ate the micro tag, that 0:04:30.320 --> 0:04:34.840 the government then's gonna track you. I forget like big brother, 0:04:35.000 --> 0:04:38.920 like big brother paranoia. Okay. A couple biologist wrote in 0:04:39.160 --> 0:04:47.120 UM about this. Appreciate them taking their time to do that. Uh. 0:04:47.279 --> 0:04:54.520 He was saying that, um, just bear with me, man, 0:04:55.160 --> 0:04:59.880 how would you accidentally how big are the get small? 0:05:00.040 --> 0:05:02.360 They could go through a grinder even and you would 0:05:02.400 --> 0:05:04.520 still ingest it. Well, No, because the guy that wrote 0:05:04.600 --> 0:05:06.640 in was saying that people told him, if you do 0:05:06.839 --> 0:05:09.400 shoot a collar dear, you have to grind it all 0:05:09.480 --> 0:05:12.640 into burger in order to destroy the chip to prevent 0:05:12.720 --> 0:05:17.240 the government from tracking this guy. Uh goes on to 0:05:17.279 --> 0:05:19.720 say that he had an interesting couple points about it. 0:05:20.680 --> 0:05:24.520 He was working on a master's research project on survival 0:05:24.680 --> 0:05:27.279 of adult gobblers and the Black Hills of South Dakote. 0:05:27.279 --> 0:05:30.839 He'll appreciate the spencer. So adult gobblers in the Black 0:05:30.920 --> 0:05:35.800 Hills they radio collared, not tagged, but like literally put 0:05:35.800 --> 0:05:42.920 a collar on seventy five gobblers. Um unsurprisingly, hunting mortality 0:05:43.080 --> 0:05:46.360 was far and away the highest source of mortality. That's 0:05:46.360 --> 0:05:49.760 what kills him. But they also had in the Black Hills, 0:05:49.760 --> 0:05:52.640 they had gobblers getting killed by lion, mountain lions, bobcats, 0:05:52.680 --> 0:05:57.880 great horned owls. Um goes on to say, whenever I 0:05:57.880 --> 0:06:02.080 couldn't locate a radio collar and it wasn't reported, he 0:06:02.120 --> 0:06:05.919 would just go and drive around Custer and Hot Springs, 0:06:05.960 --> 0:06:10.840 South Dakota and scan the city with the radio receiver. 0:06:11.520 --> 0:06:14.440 Do you guys watched Have you guys watched the uh 0:06:14.880 --> 0:06:20.919 watched or read No Country for Old Men? Yea, when 0:06:21.320 --> 0:06:23.800 the guy just drives around trying to find the money 0:06:23.800 --> 0:06:26.839 with a transpondering it. So this guy drives around, yeah, 0:06:26.880 --> 0:06:29.320 trying to find the suitcase of a transpondering it. This 0:06:29.360 --> 0:06:34.279 guy drives around like that. He twice has regained his 0:06:34.360 --> 0:06:39.560 signal outside of hotels, outside of motels, entered the motel 0:06:39.760 --> 0:06:43.640 with his receiver and knocked on the actual door where 0:06:43.640 --> 0:06:46.359 the guy was in there with his rate turkey collar. 0:06:47.120 --> 0:06:49.480 And he then asked them, do you have something that 0:06:49.560 --> 0:06:55.880 doesn't belong to you? Wow, because I'm guessing it says 0:06:55.960 --> 0:06:58.400 on the radio collar. If you were to find this, 0:06:58.760 --> 0:07:02.440 please and when people did. He also one time found 0:07:02.480 --> 0:07:04.080 one of his still out in the woods in the 0:07:04.080 --> 0:07:08.680 back of a truck. Um. And then Carmen van Bianci 0:07:10.440 --> 0:07:15.160 wrote in about the tags themselves, you know how much 0:07:15.520 --> 0:07:20.840 you know how much I like Janice? If someone uh, 0:07:20.960 --> 0:07:24.680 I like Carmen more than your honest, one of my 0:07:24.680 --> 0:07:30.160 favorite people. If you threw uh like a grizzly bear 0:07:30.280 --> 0:07:32.240 at Carmen, I would shove your honest in the way 0:07:32.240 --> 0:07:37.400 of the bear. Um. What these things are called, Well, 0:07:37.440 --> 0:07:39.560 this guy's referring to about eating the deer and still 0:07:39.560 --> 0:07:44.400 having it in. There is a passive integrated transponder or 0:07:44.400 --> 0:07:47.840 PIT tag. They're not really trackable. Oh, another guy was 0:07:47.840 --> 0:07:51.000 saying just not just for funzies. I'll tell what he 0:07:51.040 --> 0:07:53.400 said the minut Another biologist wrote in Carmen's talking about 0:07:53.400 --> 0:07:58.200 pit tags, the government can't track you with a PIT tag. Yeah, 0:07:58.240 --> 0:07:59.760 when you have a PIT tag in you pretty much 0:07:59.800 --> 0:08:04.760 have to go past a reader. Two do any good 0:08:04.760 --> 0:08:07.680 for anybody? So you can put like pitt tags and fish, 0:08:07.800 --> 0:08:11.040 and then you put the scanners near the river and 0:08:11.040 --> 0:08:12.880 you can scan fish coming by and tell when it 0:08:12.880 --> 0:08:15.600 picks them up. But it has to pass by this thing. 0:08:16.920 --> 0:08:19.760 She's even in rivers where they had a lot of 0:08:19.800 --> 0:08:23.320 scanners because of doing studies on fish, and the scanners 0:08:23.360 --> 0:08:26.600 are already in place. She's gone and pitt tagged beavers, 0:08:27.280 --> 0:08:29.600 so you can track beaver movements since the scanners are 0:08:29.600 --> 0:08:35.120 already in place. That's cool. Um goes on to also 0:08:35.160 --> 0:08:38.560 back me up on this. She says, so basically, unless 0:08:38.600 --> 0:08:41.640 the government has hidden pit tager eaters all around us, 0:08:41.720 --> 0:08:44.080 if you ate a pit tag, you have to get 0:08:44.160 --> 0:08:47.520 very close to a fish reader somewhere, probably have to 0:08:47.600 --> 0:08:49.679 rub your stomach on it for it to pick up 0:08:49.679 --> 0:08:53.520 the number. They would know that a pitt tag has passed, 0:08:53.559 --> 0:08:56.280 but that's the only thing that they would know the 0:08:56.400 --> 0:09:01.440 collars or what's actually trackable. Um, and she says, she 0:09:01.520 --> 0:09:04.319 bags me up, and I completely agree with your reluck. 0:09:04.400 --> 0:09:08.840 I'm quoting Karmen. I completely agree with your reluctance to 0:09:08.840 --> 0:09:11.880 shoot an animal that has a collar on it. They're 0:09:11.960 --> 0:09:15.200 totally tainted. This is coming from someone who places collars 0:09:15.200 --> 0:09:21.360 on animals. They're totally tainted and less wild, and someone 0:09:21.480 --> 0:09:25.880 else has already gotten the best of that animal. I 0:09:25.880 --> 0:09:29.439 am even a little disappointed when I work and recapture 0:09:29.440 --> 0:09:32.800 an animal that someone else has already tagged. It's less 0:09:32.800 --> 0:09:36.600 exciting than catching a fresh one. Even seeing a wild 0:09:36.640 --> 0:09:39.400 animal with a collar on it is less cool than 0:09:39.440 --> 0:09:45.040 seeing one without. H Now, I want to know. I 0:09:45.040 --> 0:09:46.880 want to know how, because we have some folks here 0:09:46.920 --> 0:09:49.360 that hadn't weighed in their opinion on that. I'd like 0:09:49.480 --> 0:09:51.880 to hear from them. Oh, do you think it'd be 0:09:51.920 --> 0:09:54.000 cool to get a shoot a deer wearing a collar? 0:09:54.800 --> 0:09:58.480 I had an instance where seeing deer with collars was 0:09:58.640 --> 0:10:01.640 really really cool. I told you about that, didn't I. 0:10:01.640 --> 0:10:04.560 I was gett my butt kicked hunting mule deer, and 0:10:04.600 --> 0:10:08.160 I called up a biologist buddy of mine, not just 0:10:08.200 --> 0:10:10.080 to kind of get an understanding what the heck is 0:10:10.080 --> 0:10:13.320 going on, not be told where deer at um? And 0:10:13.360 --> 0:10:22.600 it was just this, but this buddy mine is like, Hey, yeah, 0:10:22.920 --> 0:10:27.199 you know of our colored deer have been on winter 0:10:27.360 --> 0:10:30.319 range for two weeks already. Dude, you can't be getting 0:10:30.320 --> 0:10:33.760 that kind of information, man, he said, we have. There's 0:10:33.760 --> 0:10:38.040 only three colored deer left that haven't shown up the 0:10:38.160 --> 0:10:40.840 very next day, end of the season, last day of 0:10:40.840 --> 0:10:44.480 the season, there again are no dear to be found. 0:10:45.160 --> 0:10:47.959 All of a sudden, I look over, here's this dough 0:10:48.000 --> 0:10:52.360 with a white collar. Yeah. And then two more dough 0:10:52.440 --> 0:10:55.679 show up with white collars. Uh. It was just like 0:10:56.080 --> 0:10:58.920 very odd but super fun. We're talking to someone one time. 0:10:58.960 --> 0:11:01.440 I think this is what star this whole conversation long 0:11:01.600 --> 0:11:05.200 long ago is we were talking to a biologist up 0:11:05.200 --> 0:11:09.680 in Fairbanks and she was saying, I have collars on 0:11:11.360 --> 0:11:16.240 legal bowls right now that are hanging around Fairbanks. I 0:11:16.280 --> 0:11:18.160 remember thinking it wouldn't it be nice to know how 0:11:18.240 --> 0:11:21.800 to find those things? Yeah, we're not. Oh yeah, that 0:11:21.840 --> 0:11:26.120 was my friend Casey. So Danielle, what do you mean 0:11:26.760 --> 0:11:28.880 do you see an animal with a collar? Are you 0:11:28.880 --> 0:11:33.600 gonna pass? I don't know. The only thing I've never 0:11:33.600 --> 0:11:36.440 seen a deer or a turkey with a collar. I 0:11:36.520 --> 0:11:41.440 just think about water found banded birds and people go 0:11:42.000 --> 0:11:47.360 they go crazy. And got a bandoned goose and I 0:11:47.440 --> 0:11:51.240 thought it was super cool and how we called it 0:11:51.280 --> 0:11:54.360 in and realized it was just like a one year 0:11:54.400 --> 0:11:58.120 old local bird and I was like, man, I would 0:11:58.160 --> 0:12:03.280 have preferred not knowing he wasn't. Yeah. When he got 0:12:03.320 --> 0:12:05.560 the information back, you're like, oh, this is like our 0:12:05.559 --> 0:12:10.480 next door neighbor. Not yeah that that. We were definitely 0:12:10.520 --> 0:12:15.200 expecting a twenty year old. This is amazing. Yeah, yeah, 0:12:15.280 --> 0:12:17.680 our body Rannie baby. He shot one one time and 0:12:17.720 --> 0:12:20.280 turned into He shot a bird with the ankle bracelet 0:12:20.360 --> 0:12:23.760 and turned it. He said, have been banded about a 0:12:23.800 --> 0:12:29.640 hundred yards on on the pit tag subject. I used 0:12:29.679 --> 0:12:32.040 to work for a fish hatchery that primarily dealt with 0:12:32.320 --> 0:12:36.760 endangered species like um pallid sturgeon on petal fish. I 0:12:36.760 --> 0:12:39.360 guess petal fish aren't endangered threatened in some areas, but anyway, 0:12:39.400 --> 0:12:42.200 we would pit tag these fish. On a petal fish, 0:12:42.200 --> 0:12:45.520 for example, beyond the third scoot from the back and 0:12:45.520 --> 0:12:48.480 then to read this with thet scoots one of their 0:12:48.520 --> 0:12:51.880 bony armored plates. Yeah, if you handle these things, like 0:12:51.960 --> 0:12:55.760 a wild surgeon will have super sharp scoots. It's like 0:12:55.760 --> 0:12:58.560 those lines they go from their head back to their tail. 0:12:58.720 --> 0:13:03.559 You know you were listening Cow's weekend review. He might 0:13:03.720 --> 0:13:07.280 maybe he listened, but he doesn't have good retention anyway. 0:13:07.720 --> 0:13:10.000 You try to retain anything when you got my two 0:13:10.040 --> 0:13:15.079 in the house, But these pit tags can be coded. 0:13:15.160 --> 0:13:19.320 There's like thirty five billion combinations because it's old, super 0:13:19.360 --> 0:13:22.800 long series of letters and numbers. But to read these things, 0:13:23.080 --> 0:13:26.120 the wand that reads them has to be like pressed 0:13:26.160 --> 0:13:29.800 against the skin of the surgeon where that pit tag 0:13:29.880 --> 0:13:33.319 is at. You have to be like the government to 0:13:33.440 --> 0:13:36.600 pin you down. Like I could not walk into the 0:13:36.640 --> 0:13:40.160 building that has these tanks with tag surgeon and just 0:13:40.240 --> 0:13:43.800 wave it and then read a certain surgeon. You basically 0:13:43.800 --> 0:13:47.600 have to be pressed against this pit tag reader. Wow. 0:13:48.040 --> 0:13:50.719 So if if some if a black helicopter, if you're 0:13:50.760 --> 0:13:53.360 hunting in Kentucky and you get a deer wearing a 0:13:53.400 --> 0:13:56.600 radio collar and you eat that deer anyway and don't 0:13:56.640 --> 0:14:00.120 grind it home muscle, and later a black helicopter your 0:14:00.200 --> 0:14:03.840 lands by you and some men jump out and tackle 0:14:03.960 --> 0:14:06.960 you and hold you down and wave that thing all 0:14:07.040 --> 0:14:09.640 over your body. At that point you will know that 0:14:09.679 --> 0:14:12.640 you're being tracked by the governments. And and even with 0:14:12.720 --> 0:14:15.160 like the pit tags we use specifically, it does not 0:14:15.240 --> 0:14:17.480 give away location. You know what's in front of you 0:14:17.520 --> 0:14:20.800 because you're holding this wand against it. But if if 0:14:20.840 --> 0:14:22.840 I pit tagged you Steve, and we were in the 0:14:22.840 --> 0:14:25.200 meat eater office, I wouldn't be able to track your 0:14:25.240 --> 0:14:28.720 location even within this building. Got it? And if you're 0:14:28.760 --> 0:14:37.320 wearing like a helmet made out of sturgeon scoots. Another guy, 0:14:37.360 --> 0:14:41.880 this guy is a veterinarian. He places pit tags on animals. Uh, 0:14:43.040 --> 0:14:45.920 what's he got to say about it? There's very few 0:14:46.360 --> 0:14:50.280 my even micro chips. Okay, so he's placed microchips, not 0:14:50.360 --> 0:14:53.720 pitt tags. My very first point is that microchips generally 0:14:53.760 --> 0:14:57.320 do not have GPS capabilities due to size and battery limitations. 0:14:57.520 --> 0:14:59.720 They're only meant to store information that can be read 0:14:59.720 --> 0:15:06.160 by a scanner. Um. They play them subcutaneously on animals. Mammals, 0:15:07.280 --> 0:15:09.880 he puts them between the skin and the muscle. If 0:15:09.880 --> 0:15:11.920 you're in Kentucky hunting and you get a deer and 0:15:11.920 --> 0:15:16.680 it's got a radio collar, Um, when you stripped the hide, 0:15:17.080 --> 0:15:20.200 that thing is gonna come off with the hide. Plus 0:15:20.240 --> 0:15:25.440 this guy just for getting shiggles eight one, and he 0:15:25.480 --> 0:15:28.720 thought it was fun to use the scanner to watch 0:15:28.800 --> 0:15:32.120 it moved through his g I track and then he 0:15:32.240 --> 0:15:38.440 shouted out in thirty six hours, what do you think 0:15:38.440 --> 0:15:44.120 of that? I like the dedication veterinarian right from a 0:15:44.240 --> 0:15:50.560 straight up veterinarian. Um quickly on Latvia, Janna, did you 0:15:50.600 --> 0:15:54.040 know that a mutual friend of me and Janna so 0:15:54.120 --> 0:15:56.400 Seek a deer hunter sending a thing that he was 0:15:56.600 --> 0:16:01.000 having to find himself passing by the Latvian embassy in 0:16:01.000 --> 0:16:04.720 our nation's capital, and the Lavian embassy had a sign 0:16:04.760 --> 0:16:11.640 out um bragging up how Latvia is one of the 0:16:11.680 --> 0:16:17.840 most introverted nations in the world. It's an odd thing 0:16:17.880 --> 0:16:21.120 to be bragging about this day and age. Yeah, and 0:16:21.160 --> 0:16:24.600 it was um that they let their literature speak for itself, 0:16:27.960 --> 0:16:32.360 So I would say Yanni is an outlier as a 0:16:32.440 --> 0:16:37.360 fairly extroverted person. Mm hmm um. It made me think 0:16:37.400 --> 0:16:40.360 of the fact that Latvians let the literature speak for itself. 0:16:40.800 --> 0:16:42.920 How many of you guys have seen Jin Jim Jarmus 0:16:43.120 --> 0:16:48.120 is Dead Man? Not really got Jim jar I would 0:16:48.200 --> 0:16:52.600 do anything to be in your shoes and have not 0:16:52.720 --> 0:16:55.080 seen Dead Man so that I could go watch it 0:16:55.360 --> 0:16:57.440 and have the pleasure of seeing it for the first time. 0:16:57.480 --> 0:17:01.920 Against right, it's the greatest premise of any movie ever 0:17:01.960 --> 0:17:05.879 made on Earth. Uh you f you're withut the poet 0:17:05.920 --> 0:17:10.240 William Blake, Yes, okay, bear with me. Mann. There's a 0:17:10.240 --> 0:17:15.679 real life poet named William Blake, famous poet. Now in 0:17:15.720 --> 0:17:20.840 the movie, there's just a dude from Ohio named William Blake. Okay, 0:17:22.240 --> 0:17:24.720 He gets a job offering out west in the undred 0:17:25.280 --> 0:17:28.960 and travels out west and gets quickly gets in a 0:17:29.000 --> 0:17:33.760 gunfight and get shot. Wanders off in the desert with 0:17:33.840 --> 0:17:36.679 what looks like it should be a mortal wound, but 0:17:36.760 --> 0:17:43.560 it doesn't kill him. He an Indian happens upon him. 0:17:43.600 --> 0:17:46.360 It just so happens that this Indian had been captured 0:17:47.960 --> 0:17:53.040 at one point in time and sent to Europe where 0:17:53.080 --> 0:17:55.760 he was taught poetry and was part of a trap. 0:17:55.880 --> 0:17:59.080 You know, they used to like display Native Americans. They 0:17:59.160 --> 0:18:01.840 used to take Native Mary, as Hunter said, like take 0:18:01.920 --> 0:18:07.440 him to Europe and display them like circus displays. The 0:18:07.520 --> 0:18:11.040 Indian played by Gary Farmer had his character when he 0:18:11.080 --> 0:18:13.760 was young, had been kidnapped and brought back to Europe 0:18:13.880 --> 0:18:16.920 and as part of this traveling road show he would 0:18:16.960 --> 0:18:20.960 recite poetry, and they taught him to recite the poetry 0:18:21.000 --> 0:18:24.639 of William Blake. He finds a man dying in the 0:18:24.720 --> 0:18:28.879 desert who just so happens to be William Blake. But 0:18:29.000 --> 0:18:32.080 this William Blake from Ohio has no idea about the 0:18:32.080 --> 0:18:36.600 English poet William Blake. But the Indian is like, I 0:18:36.680 --> 0:18:41.600 have found William Blake. Um, William Blake is dead. I 0:18:41.640 --> 0:18:45.119 need to return him to where he's supposed to be. 0:18:46.680 --> 0:18:50.160 He needs to go back to the spirit world because 0:18:50.160 --> 0:18:52.480 I have now recovered out in the desert William Blake. 0:18:53.359 --> 0:18:57.320 And the William Blake has no idea what he's talking about. 0:18:59.200 --> 0:19:02.159 But at one point William Blake, the guy from the 0:19:02.200 --> 0:19:07.760 Kid from Ohio shoot someone, and the Indians says, from 0:19:07.760 --> 0:19:11.320 now on, all of your poetry will be written in blood. 0:19:12.040 --> 0:19:14.119 And I thought of that, and I thought he's honest 0:19:15.880 --> 0:19:21.840 as a Lavian, deep deep good ass movie man. Uh, 0:19:22.000 --> 0:19:26.320 it's just dead Man, dead Man, dead Man, great movie. 0:19:27.440 --> 0:19:29.760 And if you don't like watching movies because the gun 0:19:29.840 --> 0:19:33.119 shots are too loud, all the gunshots are super quiet, 0:19:33.160 --> 0:19:39.560 which is very funny, they'll go that's a good movie. Uh, dude, 0:19:39.600 --> 0:19:47.800 wrote him. If you date a lot married wild PILs married. 0:19:49.119 --> 0:19:54.640 Everybody's married cal If you date a lot, he always 0:19:54.680 --> 0:19:57.760 takes a guy rode in. He always takes his dates fishing, 0:19:59.280 --> 0:20:01.080 because that way they got to buy a fishing license. 0:20:01.359 --> 0:20:04.560 And he feels like he's supporting his State phishing game 0:20:04.600 --> 0:20:07.119 agency by making so many people buy a fishing license. 0:20:07.840 --> 0:20:10.920 Then he says, if they don't like that date, that's 0:20:11.000 --> 0:20:16.000 dating catch and release. Uh. I like how he's like 0:20:16.200 --> 0:20:20.840 ensuring something good will come out of this date, whether 0:20:20.920 --> 0:20:22.320 or not he likes the person or not. It's a 0:20:22.320 --> 0:20:28.840 good attitude. True conservationist there exactly. Uh quick, one guy 0:20:28.960 --> 0:20:31.199 was using you Honese's marriage advice tip. What do you 0:20:31.200 --> 0:20:34.399 call that too? You gotta think of a name for it, 0:20:34.440 --> 0:20:39.200 because what's not mine? I stole it from the Great 0:20:40.320 --> 0:20:46.800 Wayne Dire? But who's that? I know who he is? 0:20:47.440 --> 0:20:50.720 Dr Wayne Dyer? How would you describe he's a self 0:20:50.720 --> 0:20:54.040 help person? Is he like Dr Phil? No? I don't 0:20:54.040 --> 0:20:59.000 know about Dr Phil. Is he like Dr Oz No? No, 0:21:00.040 --> 0:21:02.560 he's up there so he doesn't think that like trons 0:21:02.760 --> 0:21:07.479 will secure cancer. Danielle is going to describe him for you. 0:21:07.960 --> 0:21:09.800 He's up there with you. I don't want to say 0:21:09.800 --> 0:21:15.399 he's new age, but or spiritual necessarily, so he's not 0:21:15.480 --> 0:21:20.439 new age. He's not spiritual. Um, he believes in all 0:21:20.480 --> 0:21:24.440 that stuff you hearing me's stotting off about positivity, grace. 0:21:25.200 --> 0:21:28.439 You know you know what we're talking about. Daniel can 0:21:28.440 --> 0:21:30.960 you explain you he's marriage saving advice. We've explained it 0:21:31.000 --> 0:21:34.560 so many times. No, I don't. Maybe, oh this is 0:21:34.560 --> 0:21:36.880 where if you're having like a tiff or an argument 0:21:37.000 --> 0:21:41.040 any less. I thought that was a really good tip. 0:21:41.280 --> 0:21:46.960 It's great tip, but it almost got this guy divorced. Oh, 0:21:47.400 --> 0:21:49.399 someone explained the tip. I can't explain it more. He 0:21:49.480 --> 0:21:54.000 might have deeper problem. He had a miscommunication. Okay, Well, 0:21:54.040 --> 0:21:56.040 how it works is if you have any issue, you 0:21:56.160 --> 0:21:58.760 just and you feel like it's kind of it's probably 0:21:59.680 --> 0:22:02.040 you can't call it petty, but for whatever reason, you're like, 0:22:02.080 --> 0:22:05.040 you know what, we're not going to resolve this. Let's 0:22:05.080 --> 0:22:08.399 just throw it on the scale, and everybody throws a 0:22:08.520 --> 0:22:12.639 number between one and tent and whoever has the highest 0:22:12.760 --> 0:22:16.399 number guess to be the sort of winner of that discussion. 0:22:16.880 --> 0:22:19.200 And you can know you're missing. You make the decision 0:22:19.240 --> 0:22:21.080 and you go. You miss the whole main part of 0:22:21.119 --> 0:22:25.840 your thing. What do you mean you forgot to mention 0:22:26.680 --> 0:22:29.320 that you're you're throwing a number about how much it 0:22:29.359 --> 0:22:33.240 matters to you. Yeah, you didn't say that. Sorry, Well 0:22:33.280 --> 0:22:35.679 I was gonna follow up with that. You have to 0:22:35.680 --> 0:22:40.200 be in the far away as that was a far 0:22:40.240 --> 0:22:43.399 away look in your eye. Phil, you can't always throw 0:22:43.480 --> 0:22:47.440 tens because you know it's like the boy who cried Wolf, right, 0:22:47.520 --> 0:22:50.600 So you gotta pick and choose what's important to you. Yeah, 0:22:50.600 --> 0:22:53.520 it's like how much it matters to you? But didn't 0:22:53.560 --> 0:22:55.399 you also say one time that there's like it's a 0:22:55.400 --> 0:22:58.040 fallacy to throw a low number because you don't want 0:22:58.040 --> 0:22:59.760 the other person to be like, why don't you care 0:22:59.760 --> 0:23:03.320 about about this? Someone else said that, Yeah, we get 0:23:03.320 --> 0:23:05.760 a lot of reader response. Listen to response about this. 0:23:06.800 --> 0:23:08.840 I'll take a shot at it real quick. It's a 0:23:08.880 --> 0:23:13.680 system that Yanni came up with by which if there's 0:23:13.680 --> 0:23:15.399 an argument, let's say your art. Let's say me and 0:23:15.440 --> 0:23:21.720 Yan you're arguing about um uh. Danielle said she uses 0:23:21.720 --> 0:23:23.639 this so she could just give the example. I do 0:23:23.760 --> 0:23:26.280 have an example. I mean, I don't actually remember what 0:23:26.320 --> 0:23:34.359 we were arguing about, though, make something up. Um okay, 0:23:34.440 --> 0:23:37.879 Let's say let's say, Uh, let's say you're getting a 0:23:37.920 --> 0:23:42.280 new countertop. Just say, let's say you get a new 0:23:42.280 --> 0:23:45.560 countertop and they're gonna put in one of those things 0:23:45.560 --> 0:23:48.720 that automatically dispenses one of those little things where you 0:23:48.760 --> 0:23:51.520 put your dish soap in there, and it's kind of 0:23:51.520 --> 0:23:53.960 built into the countertop. It's like a little spigot coming 0:23:53.960 --> 0:23:57.720 out of the counter top that are always worthless from 0:23:58.200 --> 0:24:00.160 let's just say you, oh yeah, Let's put it this way. 0:24:00.240 --> 0:24:03.800 Let's say you're debate about whether or not you have one, okay, 0:24:04.840 --> 0:24:10.560 and you don't want one, and your husband does uh, 0:24:10.640 --> 0:24:14.280 and you can and you and you can't decide. Then 0:24:14.320 --> 0:24:16.080 you wind up doing as you say this. You say 0:24:16.640 --> 0:24:18.720 on a one to ten, how much do you really 0:24:19.560 --> 0:24:26.280 honestly care about this subject? Right? And if you're like, um, 0:24:26.359 --> 0:24:29.439 your husband's like, I've always dreamed of having one of these. 0:24:30.280 --> 0:24:34.480 These are really great. I hate having the bottle of 0:24:34.800 --> 0:24:37.159 sitting on the counter. My mom used to wash my 0:24:37.200 --> 0:24:39.960 mouth out with palum olive, and every time I look, 0:24:40.040 --> 0:24:42.159 I think of that, and it makes me have animosity 0:24:42.200 --> 0:24:45.159 towards my mother, and that that reflects even into animosity 0:24:45.200 --> 0:24:49.920 from my own children. Right. And and the wife, you 0:24:49.920 --> 0:24:52.040 you're just like, yeah, I just think they're kind of stupid. 0:24:52.320 --> 0:24:55.119 So you give it a one. Your husband gives it 0:24:55.160 --> 0:25:00.280 a ten. He wins, He gets the stupid pump. This 0:25:00.320 --> 0:25:02.719 guy proposed this to his wife and then they're having 0:25:02.760 --> 0:25:05.840 an argument and he throws a one and she throws 0:25:05.840 --> 0:25:08.119 a ten, and she gets super mad at him. And 0:25:08.119 --> 0:25:11.720 then he realized that she he explained in a way 0:25:11.720 --> 0:25:14.760 where she thought he was giving on a sliding scale 0:25:14.800 --> 0:25:22.760 of one to ten, how much do you value our relationship? Oh? Yeah? Um? 0:25:24.920 --> 0:25:31.280 And without even thinking, he's like one, that's rough. Uh, 0:25:32.359 --> 0:25:38.960 that's good. Now I want to go ahead. Maybe that 0:25:39.119 --> 0:25:43.280 was the conclusion she wanted to come to. She got 0:25:43.320 --> 0:25:46.400 real mad at him, because then you could get your 0:25:46.400 --> 0:25:48.879 divorce and have it be that it wasn't even your fault, 0:25:49.320 --> 0:25:53.920 which is what I imagine a lot of people want. Yeah, 0:25:54.119 --> 0:25:56.240 you'd be like, well, I was a truthful spouse, but 0:25:56.280 --> 0:25:59.000 he betrayed himself and now I'm dating this new guy, 0:25:59.240 --> 0:26:02.399 and here we're here. We are, um Spencer, can you 0:26:02.400 --> 0:26:05.760 tell us about the Daddy long leg deal? Yes? And so. 0:26:05.840 --> 0:26:07.800 At the Mediator dot com, we have a new series 0:26:07.800 --> 0:26:11.960 called fact Checker where we sort of investigate the suspect 0:26:12.040 --> 0:26:17.639 yards that we've all been raised. But some examples like 0:26:17.960 --> 0:26:21.200 should you drink urine in a survival situation? Can you 0:26:21.320 --> 0:26:25.000 even tell that? Uh? Should you drink your in a 0:26:25.040 --> 0:26:30.280 survival situation? The enters now, so Barret grills. His entire 0:26:30.320 --> 0:26:34.520 career has been for not Yeah, So it's like it's 0:26:34.560 --> 0:26:39.119 something that's often picked up on when a news entity 0:26:39.240 --> 0:26:43.000 writes about some survival situation. For example, the guy that 0:26:43.160 --> 0:26:46.240 cut his own arm off in the mountaineering accident you 0:26:46.280 --> 0:26:51.160 know was a mountaineering accident. What what was it? Canary? 0:26:51.800 --> 0:26:54.560 Great recollection. You think that the guy that can remember 0:26:54.680 --> 0:26:58.679 that would be able to remember what he forgot. So 0:26:58.880 --> 0:27:03.280 so when they wrote about guys uh, you know, events 0:27:03.440 --> 0:27:05.480 that led up to that, they talked about how he 0:27:05.520 --> 0:27:07.640 drank his only ear end to survive. And there's other 0:27:07.680 --> 0:27:13.439 examples where somebody was trapped in rubble after a building 0:27:13.480 --> 0:27:15.399 collapse and they drank their own your and to survive. 0:27:15.480 --> 0:27:18.639 So stuff like that. So it's often told, but you 0:27:18.680 --> 0:27:23.560 shouldn't actually do it. It'll dehydrate you like saltwater. Would 0:27:24.000 --> 0:27:26.359 you are putting these toxins back in your body that 0:27:26.440 --> 0:27:30.480 you're body just sent away. There's a lot of reasons 0:27:30.480 --> 0:27:32.840 why it's a bad idea, but you probably get driven 0:27:32.880 --> 0:27:34.640 crazy by thirst and then to drink it the same 0:27:34.640 --> 0:27:38.720 way sometimes people get driven crazy by thirst and drink saltwater. Yeah, 0:27:38.840 --> 0:27:40.879 so if it gives you, I guess a piece of mind. 0:27:41.119 --> 0:27:44.000 But overall it's a bad idea and it's also not 0:27:44.119 --> 0:27:48.200 a cure all for like these uh Eastern medicine claims 0:27:48.280 --> 0:27:50.639 that you should put on a jellyfish sting. You can 0:27:50.720 --> 0:27:53.280 put it on a sunburn. It will get rid of warts. 0:27:54.359 --> 0:27:56.639 It's good for your skin if you drink it. And 0:27:56.720 --> 0:27:58.919 my buddy fell on an urchin one time we're fishing, 0:28:00.920 --> 0:28:04.240 ah and he piste on it. All of that's wrong. 0:28:04.600 --> 0:28:06.920 You shouldn't do it. He was married to a doctor, 0:28:10.480 --> 0:28:13.840 I don't think. But yeah, it's never mind that sent 0:28:13.920 --> 0:28:15.760 her to the meat eater dot com. Then, so that 0:28:15.760 --> 0:28:18.720 that's the kind of But hold, is there anything good 0:28:19.240 --> 0:28:22.359 that urine can be used for it? It's waste. Write 0:28:22.359 --> 0:28:31.720 your name in the snows snow Pete on our smoldering campfire. 0:28:31.960 --> 0:28:35.920 Hey left. I figured I was putting into good use. 0:28:36.960 --> 0:28:41.840 So um. Another one we recently wrote about was were 0:28:41.840 --> 0:28:44.120 whale stocked in the Great Salt Lake? Oh? Can I 0:28:44.160 --> 0:28:48.200 can we return to the to the did someone just 0:28:48.280 --> 0:28:52.760 mention vomiting? Or was I going to mention vomiting? Oh? 0:28:52.800 --> 0:28:55.040 I was telling the whole office about how you vomited 0:28:55.120 --> 0:28:57.400 so much while we were spearfishing and you had somehow 0:28:58.000 --> 0:29:01.600 twice left that out that I'm gonna tell everybody about 0:29:01.600 --> 0:29:04.320 it right now. I was hoping to have a no 0:29:04.520 --> 0:29:08.560 that was different. I had a lot of problems, um, 0:29:08.800 --> 0:29:11.760 but we never got the daddy longlegs thing't there. But 0:29:11.800 --> 0:29:18.000 I'm segue and I'm pivoting off. I'm trying to segue off. Okay, 0:29:18.080 --> 0:29:22.800 check this out. Spencer said, how about drinking pistols and 0:29:22.920 --> 0:29:26.840 doing any good? Actually? And I said about how sometimes 0:29:26.840 --> 0:29:30.040 people will become thirst crazed if they're stranded on the 0:29:30.080 --> 0:29:34.840 ocean and they'll try to drink saltwater. So I was 0:29:34.920 --> 0:29:41.640 gonna seguey off my own interruption to point this out 0:29:42.240 --> 0:29:49.800 spear fishing. Um. You know, I usually was snorkels to 0:29:49.840 --> 0:29:56.120 have the check valvenum. No, not a water man, not 0:29:56.240 --> 0:29:58.040 that kind of water man. Okay, some stories have a 0:29:58.080 --> 0:30:01.040 check valve inum. H is anybody familiar with these. You 0:30:01.080 --> 0:30:03.880 go into water and there's a sliding ball is buoyant 0:30:04.080 --> 0:30:06.080 and the ball comes up and blocks so you can 0:30:06.120 --> 0:30:09.360 go into water and your snorkle doesn't feel or even 0:30:09.400 --> 0:30:13.400 splashes coming over. Your snorkele won't feel full of water. 0:30:13.720 --> 0:30:18.240 I've been using those long time now that I'm officially 0:30:18.320 --> 0:30:22.280 dabbling in the spear fishing world. Uh, I've been told 0:30:22.320 --> 0:30:26.840 that those are naughty because they bubble too much, and 0:30:26.880 --> 0:30:30.200 people don't like bubbles underwater. Fish don't like bubbles. They 0:30:30.200 --> 0:30:32.960 don't want you bubbling. And so these guys use these 0:30:33.240 --> 0:30:36.120 uh pretty wide gauge so you can breathe through them. 0:30:36.200 --> 0:30:41.920 Very heavily short, low profile, wide gauge snorkels that they 0:30:41.960 --> 0:30:47.000 clipped to the back of their mass strap so that 0:30:47.040 --> 0:30:49.000 when you go into water, you spit the snorkle out. 0:30:49.040 --> 0:30:50.760 The snorkel is not up in your business. That doesn't 0:30:50.760 --> 0:30:52.840 obstruct your visions, just took to the back of your head, 0:30:52.920 --> 0:30:54.640 out of the way, and it's small profiles, there's not 0:30:54.640 --> 0:30:58.320 a lot of drag. I'm used to a more robust 0:30:59.280 --> 0:31:05.320 um check valved, longer side mounted snorkel, and switching to 0:31:05.360 --> 0:31:07.800 this new snorkel system allowed me to breathe in. It 0:31:07.920 --> 0:31:10.680 all made me drink a lot of salt water, and 0:31:10.720 --> 0:31:14.000 at one point out in the water, I had to 0:31:14.120 --> 0:31:18.040 full on. I twice like a two pack spread apart 0:31:18.960 --> 0:31:29.720 um full on vomited into my own area, right, I 0:31:29.800 --> 0:31:32.480 kind of brushed it away. I sort of splashed all 0:31:32.480 --> 0:31:35.560 my vomit away. So you're you were on the surface 0:31:35.640 --> 0:31:38.320 when you had this, I was you really wanna know 0:31:38.320 --> 0:31:40.360 what was going on in the kelp forest and you 0:31:40.400 --> 0:31:42.480 come up they freaking kelp man, and you have to 0:31:42.560 --> 0:31:44.880 like dig your way, you have to like create a 0:31:44.920 --> 0:31:46.720 hole to get your head up, to get a breath, 0:31:47.480 --> 0:31:50.040 a little panicky, no, just you get up in the 0:31:50.360 --> 0:31:53.880 in the kelp is so heavy that it would lay 0:31:53.880 --> 0:31:56.920 the snorkel down and you you'd be up and like, oh, 0:31:56.960 --> 0:31:58.400 I'm fine, and you take a big you'd be like 0:31:58.400 --> 0:32:01.320 out of breath, you know whatever, and you take a 0:32:01.320 --> 0:32:04.520 big ripper and it would the snorke will be cock 0:32:04.600 --> 0:32:09.080 eyed whatever because the kelt so I one day I 0:32:09.120 --> 0:32:12.040 went out and drank so much salt water that I 0:32:12.080 --> 0:32:15.840 had to eject it all. Yeah, um, you're honestly, you 0:32:15.840 --> 0:32:19.719 get panicky up on on the surface like it's it's 0:32:19.720 --> 0:32:22.280 no one was panicky. Well, no, I definitely felt the 0:32:22.360 --> 0:32:25.440 anxiety of of being around and in the kelp it 0:32:25.520 --> 0:32:27.560 gets thick. I had a good I don't know if 0:32:27.560 --> 0:32:29.720 they ever gave you this tip though about swimming through 0:32:29.720 --> 0:32:31.640 it on the surface and how to use your gun 0:32:32.680 --> 0:32:34.320 like point it put it up above your head and 0:32:34.360 --> 0:32:36.480 it sort of splits the kelp and you can you 0:32:36.520 --> 0:32:39.520 can move through it a little easier. I eventually developed 0:32:39.520 --> 0:32:43.280 the system I'm pretty happy with forgetting through the kelt Know, 0:32:43.480 --> 0:32:45.840 it can definitely feel like it's sort of a bunch 0:32:45.880 --> 0:32:49.800 of hands and arms grabbing onto you. And you guys 0:32:49.800 --> 0:32:52.880 were spooky. You were spitting out your snorkel before you 0:32:52.960 --> 0:32:56.280 dive right pulling it out. Yeah. Is it so dense 0:32:56.320 --> 0:32:58.280 that you could like lose the sense of what's up 0:32:58.280 --> 0:33:05.080 and what's down? No, no, the girls vertically, no, but 0:33:05.200 --> 0:33:07.320 you when you were down, you could look up and 0:33:07.360 --> 0:33:11.880 see holes and then adjust your rise to hit little holes, 0:33:11.960 --> 0:33:14.240 or you might have a better busting through to get 0:33:14.240 --> 0:33:17.040 a breath. And it's always way worse at the surfaces 0:33:17.080 --> 0:33:19.600 than it is underneath. You could travel quite freely underneath 0:33:19.960 --> 0:33:22.520 because all the leaves are laying on the surface. It's 0:33:22.560 --> 0:33:24.720 just the stalks are underwater, so you could kind of 0:33:24.760 --> 0:33:26.959 sneak around and there a little bit. But then when 0:33:26.960 --> 0:33:28.400 you wanted to come up, it was hard. And it 0:33:28.680 --> 0:33:31.000 was caused me to drink a lot of that damn saltwater. 0:33:31.280 --> 0:33:32.640 And this happs to me all the time. Last time 0:33:32.680 --> 0:33:34.000 I was in Boja spear fish and I had to 0:33:34.000 --> 0:33:36.680 climb up on the beach and bombit. My body doesn't like. 0:33:36.760 --> 0:33:39.400 My body's anti saltwater. I was impressed though, with the 0:33:39.400 --> 0:33:41.120 way you got back in the game, because I was 0:33:41.120 --> 0:33:43.320 already in the boat. Steve got to the boat, told 0:33:43.400 --> 0:33:48.400 us about vomiting and flopped into the boat literally to 0:33:48.480 --> 0:33:52.360 the right to the floor. And people were talking to 0:33:52.400 --> 0:33:55.760 Steve and he was not responding. He was fine, but 0:33:55.800 --> 0:33:57.320 he's like he was not he was not in a 0:33:57.320 --> 0:34:00.600 talkative mood, you know, which for Steve's not very often, 0:34:00.720 --> 0:34:03.760 you know. And he's like on the ground, And about 0:34:03.800 --> 0:34:06.320 forty five minutes later he was back in the water 0:34:06.920 --> 0:34:11.879 charging Wow, dude, Yeah, I'm hardcoret man. Not about that. 0:34:12.120 --> 0:34:19.240 Just going belly up for back. That's tough. Uh Dyhow 0:34:19.320 --> 0:34:23.120 So there we are, Daniel dog daddy long legs. Yeah. So, 0:34:23.600 --> 0:34:27.360 um oh, no whales. You're gonna tell us about whales. 0:34:27.680 --> 0:34:29.480 I was just giving you some examples of the kind 0:34:29.480 --> 0:34:33.440 of um yarns that we look at, or long held assumptions. 0:34:33.960 --> 0:34:35.960 Can I tell you I never heard that there were 0:34:35.960 --> 0:34:38.600 whales in Great Salt Lake. I hadn't either, but I 0:34:38.640 --> 0:34:40.799 was in Salt Lake City a few weeks ago, and 0:34:40.880 --> 0:34:45.160 the uber driver just telling me that actually put a 0:34:45.200 --> 0:34:47.920 lot of good info off And then I google this 0:34:48.040 --> 0:34:52.200 and this has been off repeated on forums and blogs. Specifically, 0:34:52.239 --> 0:34:56.160 even the University of Utah Biology department has like a 0:34:56.160 --> 0:34:58.839 short blog section talking about when this happened, that these 0:34:58.880 --> 0:35:02.719 whales were stuck there, But it never did happen. Why 0:35:02.719 --> 0:35:04.799 does the university say it did as a joke. No, 0:35:05.160 --> 0:35:10.080 they're just misinformed on the university, the misinformity of Utah 0:35:10.560 --> 0:35:16.279 misinformed about a whale introduction. On their biology department website. 0:35:16.320 --> 0:35:19.200 They have a short thing talking about when this happened 0:35:19.200 --> 0:35:25.239 back in the eight hundreds. Yes, I'll pull it up. Ah. Well, 0:35:25.360 --> 0:35:29.759 the you, the actual university is wrong about whether or 0:35:29.800 --> 0:35:34.480 not whales were I think it is something that's just 0:35:34.520 --> 0:35:39.000 been overlooked, Like whoever is auditing what goes up on 0:35:39.040 --> 0:35:42.719 these websites happened to miss that, you know, within the 0:35:42.719 --> 0:35:46.160 biology department. There's this quick blog post that who knows, 0:35:46.200 --> 0:35:50.560 some grad student probably contributed talking about when this happened. 0:35:50.640 --> 0:35:53.440 Man if I was gonna send my kid to that school, 0:35:54.640 --> 0:35:57.600 And then I was thumbing through the website and encountered 0:35:57.800 --> 0:36:00.839 a thing that they had let wales loose Great Salt Lake, 0:36:00.960 --> 0:36:02.960 and then I learned that that wasn't true. I would 0:36:03.040 --> 0:36:07.120 withdraw my child's application. Dude, I gotta tell you, Uh, 0:36:07.239 --> 0:36:11.640 doing a lot of research on biology based topics. This 0:36:11.719 --> 0:36:14.879 is not limited to the University of Utah. You come 0:36:14.920 --> 0:36:22.239 across some grad papers that you're like, ah, that that's 0:36:22.280 --> 0:36:26.239 just not right, Like there's they're not all jams out there. 0:36:26.800 --> 0:36:31.080 This is on utah dot d use website and it 0:36:31.200 --> 0:36:35.520 is under the Rose Lab Department of Biology from the 0:36:35.640 --> 0:36:38.239 University Utah, and it tells the whole story about how 0:36:38.239 --> 0:36:40.160 the Great Salt Lake, which is seventy five miles long 0:36:40.239 --> 0:36:43.000 thirty five miles wide, covers more than million acres. And 0:36:43.040 --> 0:36:44.719 then he goes on to tell you the story of 0:36:44.760 --> 0:36:49.680 how this eccentric biologist back in the stocked these whales 0:36:49.719 --> 0:36:56.000 there we're kind of whales. So to run this like 0:36:56.239 --> 0:36:59.120 down to figure out what the origin of this was 0:36:59.640 --> 0:37:03.200 it actus, we went back to an article in a 0:37:03.280 --> 0:37:09.880 now defunct newspaper in Utah that used like some very 0:37:09.880 --> 0:37:14.840 heavy handed hints that they were writing something that was 0:37:14.880 --> 0:37:19.560 sarcasm and not to be believed. But the story goes 0:37:19.600 --> 0:37:24.120 that back in this eccentric biologists had a theory that 0:37:24.200 --> 0:37:26.680 in the Great Salt Lake whales could survive, and so 0:37:26.760 --> 0:37:30.319 he went on a two year mission south of Australia 0:37:30.920 --> 0:37:33.360 to hunt and catch whales to then bring there. And 0:37:33.400 --> 0:37:36.680 they decided to do that because they weren't able to 0:37:36.719 --> 0:37:40.040 acquire any whale legs. So there's an example of where 0:37:40.040 --> 0:37:43.520 this article like an onion article, yes, but it was 0:37:43.560 --> 0:37:47.160 from a newspaper like you see, there's an old timey 0:37:47.280 --> 0:37:51.560 newspaper clipping talking about this UM. I forget what your 0:37:51.600 --> 0:37:56.080 original question was, what kind of whales it? There's no 0:37:56.160 --> 0:37:58.879 details given besides that these two whales were caught off 0:37:58.920 --> 0:38:02.279 the southern coast of Australa. They were then taken to 0:38:02.280 --> 0:38:04.759 to San Francisco. There's no details on how they got 0:38:04.800 --> 0:38:07.560 them there. Uh. And then from San Francisco they jumped 0:38:07.560 --> 0:38:11.520 on a rail line for these specially designed um Trader 0:38:11.600 --> 0:38:14.640 trains shipped to Salt Lake City and then carried a 0:38:14.680 --> 0:38:17.160 half mile from the tracks to the to the lake 0:38:17.440 --> 0:38:20.200 and placed in there. And they had these holding pens 0:38:20.200 --> 0:38:23.279 set up with like long mesh nets so that the 0:38:23.280 --> 0:38:26.359 whales could stay near the mouth of the bear river 0:38:26.600 --> 0:38:29.760 and be observed. But within minutes of these things being released, 0:38:29.800 --> 0:38:33.040 they busted out of the mesh. And after that they 0:38:33.040 --> 0:38:35.880 were spotted a few times over the next couple of years. 0:38:35.880 --> 0:38:39.160 But then whalers came in like five years after they 0:38:39.160 --> 0:38:42.239 were released, another like heavy handed thing talking about why 0:38:42.280 --> 0:38:45.279 this isn't true, and they killed off the two whales there. 0:38:45.360 --> 0:38:48.960 But to this day there are still reports of whale 0:38:49.000 --> 0:38:53.160 sidings in the Great Solid Yes, you know there's when 0:38:53.200 --> 0:38:55.400 I was researching my oh you want to see a 0:38:55.480 --> 0:38:58.080 seg we're not we don't even approached what we're supposed 0:38:58.120 --> 0:39:02.160 to talk about. And we haven't got into the daddy 0:39:02.200 --> 0:39:04.880 long legs yet. But um, when I was researching in 0:39:04.880 --> 0:39:07.680 my Buffalo book and watched I got an announcement to 0:39:07.680 --> 0:39:09.600 make about that. When I was researching my Buffalo book, 0:39:09.640 --> 0:39:15.000 all these you know a decade ago. Um, everyone knows 0:39:15.000 --> 0:39:16.840 the story that like that like sharing, Like there's a 0:39:16.880 --> 0:39:20.520 general like Sheridan in the in the sort of the 0:39:20.760 --> 0:39:25.040 lore of of of of Buffalo. Okay, there's this thing 0:39:25.080 --> 0:39:28.560 that that, uh, the the U. S. Military had this 0:39:28.800 --> 0:39:33.319 stated goal, this stated thing that let's get rid of 0:39:33.360 --> 0:39:37.120 the planes tribes. The key to getting rid of the 0:39:37.120 --> 0:39:40.160 planes tribes just to kill all the buffalo then they'll 0:39:40.160 --> 0:39:43.239 have nothing to eat. And people thought that there's this 0:39:43.400 --> 0:39:45.640 myth that that was like the stated that that was 0:39:45.680 --> 0:39:51.160 a stated goal and not a just a very real consequence. 0:39:51.160 --> 0:39:53.880 It wasn't very real consequence, but it was like the 0:39:54.000 --> 0:39:56.399 U S policy was to do this, and it came 0:39:56.440 --> 0:40:00.279 from the fact that uh General Sheridan I believe it was, 0:40:00.719 --> 0:40:05.359 had supposedly said this in front of the Texas State 0:40:05.360 --> 0:40:08.279 Assembly and it's in every history, every old history book 0:40:08.320 --> 0:40:11.880 likes to mention this thing. Well, um, a student of 0:40:11.960 --> 0:40:14.319 Dan Floors, who we've had on the podcast one time, 0:40:14.360 --> 0:40:18.120 went to like right about this and in his research 0:40:18.719 --> 0:40:22.440 found out that not only is there really no evidence 0:40:22.440 --> 0:40:25.720 of him saying this, he never spoke to the Texas 0:40:25.719 --> 0:40:30.040 State Assembly, but there it is. It just is the 0:40:30.200 --> 0:40:33.680 thing that gets perpetuated and perpetuated and perpetuated. And then 0:40:33.680 --> 0:40:37.560 he looked as like it's just someone screwed up or whatever, 0:40:39.000 --> 0:40:42.560 the segue being. When you um a little bit about 0:40:42.560 --> 0:40:45.239 book business, when you sell a book to a publisher 0:40:45.520 --> 0:40:47.719 like my my book American Buffalo in Search of a 0:40:47.760 --> 0:40:51.640 lass Icon was published by Random House in Random House 0:40:52.239 --> 0:40:54.520 owns everything about They owned the world rights to the book, 0:40:54.520 --> 0:40:58.840 and they can sell audio rights, so they sold the 0:40:58.920 --> 0:41:03.960 audio rights to another audio book company when it came out, 0:41:04.760 --> 0:41:07.279 and this audio book company hired. I don't want to 0:41:07.280 --> 0:41:09.520 disparage the guy. I'm sure he you know, hopefully loves 0:41:09.520 --> 0:41:11.920 his country and loves his family, but just did a 0:41:11.960 --> 0:41:15.000 horrible job, the worst job you could possibly imagine reading 0:41:15.040 --> 0:41:17.920 my book. When I got the audio version of my 0:41:18.000 --> 0:41:21.479 book and I turned it on, I couldn't. He didn't 0:41:21.480 --> 0:41:23.920 get a sentence out of his mouth. And I was 0:41:23.960 --> 0:41:27.959 across the room turning it off. It's that bad. It's 0:41:28.040 --> 0:41:31.600 not how it sounds. He doesn't get it. It's not 0:41:31.680 --> 0:41:35.160 how it sounds. It's like I would rather have had 0:41:35.280 --> 0:41:40.879 Alvin and the Chipmunks read this book. Like this man 0:41:41.200 --> 0:41:46.120 was so detached from the actual material that he wasn't capable. Yeah, 0:41:46.160 --> 0:41:49.959 he's a soap opera actor and like you could tell 0:41:50.000 --> 0:41:55.040 that he wouldn't be able to even imagine a world 0:41:55.160 --> 0:41:59.640 in which he could imagine what's in my head? Mm hmm. Anyhow, 0:42:00.200 --> 0:42:01.759 they had the rights for ten years. I did. I 0:42:01.800 --> 0:42:03.759 thought they had the rights in perpetuity. They had the 0:42:03.880 --> 0:42:07.320 rights for ten years. Random Houses got the audio rights back, 0:42:07.480 --> 0:42:11.239 and I just spent three days in a studio and 0:42:11.280 --> 0:42:13.480 I read the whole damn book from start to end, 0:42:13.560 --> 0:42:17.400 and it's now, it's already available. It seem going audible. 0:42:17.760 --> 0:42:21.000 You can going on your bookstore like the iTunes I whatever, 0:42:21.120 --> 0:42:24.360 what the hell is it called, Like the iTunes bookstore 0:42:24.440 --> 0:42:27.240 on your app on your phone, and it's me reading 0:42:27.239 --> 0:42:31.799 my damn book American Buffalo and searchable lost Icon read 0:42:31.840 --> 0:42:38.280 by me now and not some hoser. Yeah, Daddy long Legs, 0:42:38.440 --> 0:42:43.799 Daddy long Legs. So a lot of people have heard 0:42:43.840 --> 0:42:46.360 this claim that Daddy long Legs or one of the 0:42:46.400 --> 0:42:49.279 most venomous fighters in the world. But they lack the 0:42:49.400 --> 0:42:54.879 things big enough to like puncture human skin like they 0:42:54.920 --> 0:42:59.560 are like and if a bird eats him, it dies. Yeah, 0:43:00.160 --> 0:43:05.000 they're loaded. They're a loaded gun without a trigger. I'm 0:43:05.160 --> 0:43:10.640 very aware of this. I was over the weekend. It's 0:43:10.640 --> 0:43:12.840 a death sentence for every bird that we need to 0:43:12.880 --> 0:43:15.840 read our website. Morianni. He did. He just can't retain 0:43:15.840 --> 0:43:20.200 it right. So when we started looking into this claim, 0:43:20.239 --> 0:43:23.080 attempting to track on the origin, it was impossible. Could 0:43:23.080 --> 0:43:25.600 not figure out where this came from. But within our 0:43:25.719 --> 0:43:28.520 editorial team, we have people from Hawaii to Washington to Kansas, 0:43:29.120 --> 0:43:32.399 UM to Maryland, and every one of those people had 0:43:32.440 --> 0:43:34.839 heard this claim as a kid. So I it's say nationwide, 0:43:35.080 --> 0:43:41.080 maybe worldwide Kansas Morgan Mason, Oh yeah, I heard that 0:43:41.120 --> 0:43:43.840 growing up Texas. There we go, the whole country, probably 0:43:44.080 --> 0:43:47.799 a lot of the world has heard this claim. Um, 0:43:47.840 --> 0:43:50.920 But almost all of it is inaccurate. So for one, 0:43:51.000 --> 0:43:55.000 daddy long legs, they're not spiders. They are harvestmen, which 0:43:55.120 --> 0:43:58.160 is also a type of a rack nied. So right 0:43:58.160 --> 0:44:01.680 after bat this claim is they also do not have 0:44:01.719 --> 0:44:06.400 any venom in them. Um. But what they do have, 0:44:06.480 --> 0:44:11.480 and what maybe started like this theory or this rumor, 0:44:11.680 --> 0:44:13.560 is no venom at all, or no venom that can 0:44:13.640 --> 0:44:17.800 hurtanom at all. If something attacks a daddy long legs, 0:44:18.080 --> 0:44:21.400 their first line of defense are those long, brittle legs 0:44:21.600 --> 0:44:24.239 that could break off, and then they got seven more 0:44:24.320 --> 0:44:26.200 legs that can screw you away with And those legs 0:44:26.239 --> 0:44:29.239 will actually continue to twitch after something grabs them. So 0:44:29.280 --> 0:44:32.520 it's like it fools the predator, whatever it is, a 0:44:32.520 --> 0:44:35.880 bigger spider or some kind of bird or whatever grabs 0:44:35.880 --> 0:44:38.520 all these things. That's the first line defense. Second line 0:44:38.520 --> 0:44:40.680 of defense is something actually like gets them in their mouth. 0:44:41.719 --> 0:44:46.680 They secrete this like foul smelling, foul tasting, foul looking 0:44:47.560 --> 0:44:50.600 substance that basically makes whatever is eating them, if it 0:44:50.680 --> 0:44:54.640 has like a sense of taste, release them. Okay, So 0:44:54.640 --> 0:44:57.120 I'm guessing that's maybe what started this, is that somebody 0:44:57.160 --> 0:45:01.000 observed that some sort of amphib in eating one of 0:45:01.000 --> 0:45:03.560 these things and then spitting it out because of that 0:45:03.760 --> 0:45:09.560 foul tasting substance. But they have no venom um. And 0:45:09.600 --> 0:45:12.879 the other part of the this, you know, is that 0:45:12.880 --> 0:45:16.120 they favorite part they lack the big fangs, which they 0:45:16.160 --> 0:45:19.840 actually have. Their fangs are similar to a brown recluse 0:45:20.080 --> 0:45:24.080 in size the way brown brown recluse can penetrate skin 0:45:24.120 --> 0:45:27.160 no problem. They actually tested this on an episode of MythBusters. 0:45:27.640 --> 0:45:29.960 They got one of these things to bite somebody in 0:45:30.000 --> 0:45:34.880 a penetrated skin. But they lack like the aggressive attitude 0:45:34.880 --> 0:45:38.040 to bite anybody. And the primary use for those fangs 0:45:38.120 --> 0:45:40.960 is to pick stuff up and hold it while it 0:45:41.000 --> 0:45:44.759 eats it. So they have the fangs, they're not spiders, 0:45:44.800 --> 0:45:50.440 and they don't have any venom Basically, well, they're harvest men. 0:45:50.840 --> 0:45:56.680 That's like, I don't know, you know, it doesn't have 0:45:56.840 --> 0:46:02.480 the body type to fall into the spider category, right, Uh, 0:46:02.600 --> 0:46:05.400 so they are a member of the iractant class like 0:46:05.440 --> 0:46:11.600 spiders scorpions, they're not lumped in with spiders. Yep. So 0:46:11.680 --> 0:46:14.640 basically the whole thing is wrong. But I cannot track 0:46:14.719 --> 0:46:18.560 down where they started or why. But my theory would 0:46:18.560 --> 0:46:22.799 be that somebody observed them eating something spinning it back out, 0:46:23.280 --> 0:46:27.960 and that's how it came to be. Yeah, that's good. 0:46:28.239 --> 0:46:31.359 And somebody wrote in after they read that and said 0:46:31.360 --> 0:46:35.440 that they were relieved to here. This is great because 0:46:36.239 --> 0:46:39.239 they hunted an area, a swampy area that seems to 0:46:39.280 --> 0:46:41.600 have a lot of these things. And there was one 0:46:41.640 --> 0:46:44.920 instance where this guy was boat hunting and he shot 0:46:44.960 --> 0:46:47.200 a buck that ran off, and he gave it a 0:46:47.200 --> 0:46:50.400 few hours, and he went and started tracking it and 0:46:50.440 --> 0:46:53.480 after a few hundred yards he lost blood. He was 0:46:53.520 --> 0:46:56.759 down to just like pin sized bits of blood that 0:46:56.800 --> 0:46:59.400 he couldn't see in the dark, and he thought that 0:46:59.480 --> 0:47:01.640 this buck was lost. He wasn't gonna be able to 0:47:01.680 --> 0:47:05.080 find it. The blood trail was gone. At that point. 0:47:05.239 --> 0:47:07.359 He noticed like as he was kind of going down 0:47:07.440 --> 0:47:10.280 this trail on his hands and knees that a bunch 0:47:10.280 --> 0:47:14.280 of daddy long legs were congregating in certain areas every 0:47:14.320 --> 0:47:17.239 few feet, and those daddy long legs once he kind 0:47:17.239 --> 0:47:18.839 of shoot him away and noticed that they were on 0:47:18.880 --> 0:47:22.600 these pin sized bits of blood. Yeah, and so he 0:47:22.640 --> 0:47:25.880 actually used that for a long time to track this 0:47:25.960 --> 0:47:29.360 deer by watching where these daddy long legs were congregating, 0:47:29.800 --> 0:47:32.200 and was able to find that buck about five yards away. 0:47:32.440 --> 0:47:37.280 Don't you feel as a writer that if you're gonna 0:47:37.360 --> 0:47:42.960 take what you heard about daddy long legs being venomous 0:47:43.960 --> 0:47:47.359 and go out and find the truth of it, right 0:47:48.160 --> 0:47:50.920 and and do all that, don't you find that that 0:47:50.960 --> 0:47:55.520 contradicts a little bit? You then taking what this gentleman 0:47:55.600 --> 0:47:58.520 said and putting it out there as though we're sure 0:47:58.560 --> 0:48:01.720 that this is what happened. Yes, that's a good point. 0:48:01.880 --> 0:48:05.719 Something something that you might go to a daddy long 0:48:05.800 --> 0:48:10.239 leg um and caught your finger and put drop of 0:48:10.280 --> 0:48:14.920 blood and see if he in fact is interested in it. Um. 0:48:14.960 --> 0:48:17.239 I think that'd be a cool test. Something that I 0:48:17.320 --> 0:48:22.040 learned while writing this is that you can't listen to anybody, 0:48:22.680 --> 0:48:25.880 but you should. You should actually embrace like seeing daddy 0:48:25.920 --> 0:48:29.920 long legs around because their nature's little vacuums. These things 0:48:30.080 --> 0:48:37.800 will eat dead bugs, a fids, flies, fungus, moss, bird droppings, worms, snails. 0:48:38.000 --> 0:48:43.239 It's not if there was this matted down area in 0:48:43.239 --> 0:48:45.160 a swamp and blood was fallen there and there was 0:48:45.200 --> 0:48:49.360 a bunch of daddy long legs. I could see this happening, 0:48:49.520 --> 0:48:52.200 that they were picking up on where this blood was 0:48:52.239 --> 0:48:57.839 at and like congregating to that area. Have we talked before? 0:48:57.880 --> 0:49:00.600 I believe we have. I'm sure I don't you. Have 0:49:00.600 --> 0:49:08.080 we talked before about the fooled by randomness? Yes? Yeah, yeah, 0:49:08.520 --> 0:49:12.200 fooled by coincidence. Yeah, I'm aware this is very anecdotal, 0:49:13.200 --> 0:49:17.640 but we need to dig into it. But we don't. 0:49:17.640 --> 0:49:24.480 Have had to quite revise the Big Game Hunting Butchering 0:49:25.000 --> 0:49:28.720 Cooking guide Book to include that into the blood trailing section. 0:49:28.840 --> 0:49:32.360 Not quite yet, but maybe someday, because I think we 0:49:32.400 --> 0:49:37.200 should sell box day long legs and when you lose 0:49:37.200 --> 0:49:42.680 a trail, you scatter them around, giving him an pick 0:49:42.760 --> 0:49:46.239 trail back up again. Box of ten thousand day long 0:49:46.360 --> 0:49:52.120 like no venom, and they're numbered one through ten. Yeah, 0:49:52.400 --> 0:49:57.200 no venom. Uh, it's about it for precursory stuff. Oh, 0:49:57.320 --> 0:49:59.920 Danielle is gonna talk about Oh, no, one more quick thing. 0:50:00.200 --> 0:50:04.120 So cal's here, Spencer, you've been hearing from already, Danielle Pruett, 0:50:05.000 --> 0:50:09.960 it's here, Yanni, and then uh, there's a weird thing 0:50:10.480 --> 0:50:14.439 where there's a guy named Phil here who's always here, 0:50:14.520 --> 0:50:19.800 but he used to always be behind um a yellow 0:50:20.000 --> 0:50:24.920 curtain sometimes here, sometimes President engineering behind the curtain. But 0:50:25.000 --> 0:50:28.359 Phil now has got himself a new station, no Mike, 0:50:29.560 --> 0:50:32.279 but he's got a new station and he's present. So 0:50:32.360 --> 0:50:37.319 if you can feel the aura of of someone, you're 0:50:37.440 --> 0:50:42.759 feeling Phil, I'm gonna take a little video and we'll 0:50:42.800 --> 0:50:47.040 post it so people can see Phil behind an Okay, Spencer, 0:50:47.040 --> 0:50:48.439 would you might slide in your mic or to fill 0:50:48.480 --> 0:50:51.600 from it? I wasn't sure if I had permission to speak, 0:50:51.800 --> 0:50:55.680 But all right, how's it going, phil Um? Of the 0:50:55.719 --> 0:50:58.360 things we've talked about so far, do you have anything 0:50:58.400 --> 0:51:02.560 that you What has been your general impression the show 0:51:02.680 --> 0:51:05.840 so far? I learned something new every single time I 0:51:05.880 --> 0:51:09.239 sat in here. Has anyone said anything yet? And you're like, 0:51:09.400 --> 0:51:12.600 this person is so stupid. There's no way that's true. 0:51:12.719 --> 0:51:15.960 I wish they weren't here. No, not at all. No, 0:51:16.040 --> 0:51:19.000 this is it's good programming. If anyone's heard the Hunting Collective. 0:51:19.040 --> 0:51:21.759 I've been on a couple of times, and people who 0:51:21.760 --> 0:51:24.440 listen to that know that this is not my world 0:51:24.520 --> 0:51:27.200 at all. I ask, Yeah, I was hired because I 0:51:27.239 --> 0:51:29.319 know how to twiddle knobs and and click buttons on 0:51:29.320 --> 0:51:32.279 a computer and make this show sound good. Uh, but 0:51:32.320 --> 0:51:34.120 you haven't heard anything so far that you thought was 0:51:34.160 --> 0:51:37.560 just like like just like you like these people are horrible? No, 0:51:37.840 --> 0:51:43.360 absolutely not. Yeah, like being a front and center or 0:51:43.400 --> 0:51:45.360 do you like kind of having your own little office 0:51:45.400 --> 0:51:49.680 back there? Well, so, I mean Steve kind of brought 0:51:49.680 --> 0:51:52.000 this up earlier when he saw me. My mind wandered 0:51:52.000 --> 0:51:54.800 and I was staring into the far the far distance. 0:51:55.400 --> 0:51:57.160 What were you thinking about their bill? I was honestly 0:51:57.200 --> 0:51:59.640 thinking about a way to set these these boom arms 0:51:59.719 --> 0:52:01.680 up to ak you happy you're doing work. I was 0:52:01.719 --> 0:52:05.080 doing work, I thought, I called you not doing work. No, 0:52:05.480 --> 0:52:07.000 I was drifting off. I was trying to picture, like 0:52:07.040 --> 0:52:09.799 how how I could make this better. So I just 0:52:09.840 --> 0:52:11.600 wanted you to know you were still at work. I'm 0:52:11.640 --> 0:52:16.320 on the clock because I had I had actually already 0:52:16.320 --> 0:52:21.799 emailed to have your paid docked by thirty seconds. But okay, 0:52:21.840 --> 0:52:26.160 I appreciate it. Yeah. Yeah, so that's why I, at 0:52:26.200 --> 0:52:28.520 least behind my curtain, I was safe from you catching 0:52:28.560 --> 0:52:34.600 me thinking about with my eyes kind of partially crossed. Yeah, 0:52:34.880 --> 0:52:36.839 but yeah, no, I'm I'm happy to be here doing 0:52:36.840 --> 0:52:41.320 good so far. Yeah, thank you. Um Danielle, can you 0:52:41.320 --> 0:52:44.440 tell everyone about the proper way to about the property 0:52:44.440 --> 0:52:51.720 to ground brown ground meat? Yeah, So I started filming 0:52:51.760 --> 0:52:56.600 that because many many times when I first started cooking, 0:52:57.520 --> 0:53:00.719 I you know, you read arrest being you're like brown 0:53:00.800 --> 0:53:03.080 the meat and then step to you do whatever you're 0:53:03.080 --> 0:53:08.480 doing after, and it's just like this overlooked process. And 0:53:08.600 --> 0:53:12.200 I started to realize that browning to meat actually means 0:53:12.200 --> 0:53:15.319 that it should be brown. And and if you think 0:53:15.360 --> 0:53:18.800 about any other recipe, say you're about to brace something, 0:53:20.040 --> 0:53:22.480 why do we sear the meat before we stick it 0:53:22.680 --> 0:53:27.520 inside of a brazen liquid. It's to sear it, you're 0:53:27.560 --> 0:53:33.520 creating the mired reaction amino acids. They start caramelizing when 0:53:34.040 --> 0:53:38.960 it's the chemical chemical reaction between amino acids and protein 0:53:39.000 --> 0:53:41.880 when introduced to heat. They that's what's going on, and 0:53:41.960 --> 0:53:45.080 something gets crispy. Yeah, when you see hear something and 0:53:45.120 --> 0:53:48.960 you get that brown exterior, that golden crust. That is 0:53:49.239 --> 0:53:52.600 the reaction that's happening, and that is what flavor is. 0:53:52.960 --> 0:53:56.640 And I read something really interesting about that. Many years ago, 0:53:58.160 --> 0:54:03.239 from an evolutionary endpoint, humans began to learn what was 0:54:03.360 --> 0:54:08.000 safe to eat based on that reaction. So when you 0:54:08.320 --> 0:54:10.680 when you see it, when you have that reaction happening, 0:54:11.239 --> 0:54:16.959 it's the smell of roasted meats, toasted bread, coffee, all 0:54:17.040 --> 0:54:21.200 of those like roasty, nutty flavors that are happening. You know, 0:54:21.560 --> 0:54:25.280 you start to salivate when you smell barbecue or something 0:54:25.360 --> 0:54:27.799 being cooked. Um, And so I thought that was kind 0:54:27.800 --> 0:54:31.360 of an interesting, interesting thing, like why do you start salivating. 0:54:31.400 --> 0:54:34.279 It's you're telling your brain that this is good to eat. 0:54:34.360 --> 0:54:37.839 I can it's safe. So anyway, so you have these 0:54:37.880 --> 0:54:40.879 reactions happening in the pan, and that built a lot 0:54:40.920 --> 0:54:43.920 of flavor for what it. Whatever it is you're cooking 0:54:44.760 --> 0:54:49.280 and browning meat is really the same principle. So instead 0:54:49.360 --> 0:54:53.439 of just browning meat, just to cook meat through, because 0:54:53.480 --> 0:54:55.960 you're usually gonna add other things to it, like if 0:54:55.960 --> 0:54:59.560 you're gonna make a taco or like a pasta, like 0:54:59.600 --> 0:55:02.200 a bowl, these type of thing, you're still going to 0:55:02.320 --> 0:55:04.400 cook it and add other things to it, so it's 0:55:04.440 --> 0:55:08.200 not about really cooking the meat, it's about developing more 0:55:08.560 --> 0:55:15.359 flavor into the overall dish. I'm not trying to teach 0:55:15.400 --> 0:55:18.359 people this is how you cook meat through I mean, 0:55:18.400 --> 0:55:22.680 I mean, this is how you make something better. Is 0:55:22.719 --> 0:55:26.000 what I wanted to show because I think it's just 0:55:26.239 --> 0:55:30.640 very overlooked. And so I did that little video, which 0:55:30.680 --> 0:55:34.919 is just one way of browning meat in the way 0:55:34.960 --> 0:55:39.400 that I I did that was based off the fact 0:55:39.480 --> 0:55:44.200 that the meat was freshly ground. So like, that's another 0:55:44.280 --> 0:55:48.480 thing you should pay attention to. I personally like to 0:55:48.520 --> 0:55:53.279 grind meat and cook it instantly instead of I used 0:55:53.320 --> 0:55:55.880 to grind everything all at once when I was processing 0:55:55.920 --> 0:55:58.480 the deer, package it all up and then freeze it. 0:55:58.760 --> 0:56:02.000 And then I hated that mushy texture. Oh yeah, but 0:56:02.040 --> 0:56:04.239 I mean, but that's just like that's like but you 0:56:04.280 --> 0:56:08.080 can't but that's a convenience thing. Yeah, I know. I 0:56:08.160 --> 0:56:11.239 got two ways. So the way that I showed on 0:56:11.320 --> 0:56:15.879 the video was because it was freshly ground, you get 0:56:15.920 --> 0:56:20.279 all these like separated strands from like being extruded in 0:56:20.320 --> 0:56:23.080 the grinder, and you can separate it in the pan 0:56:23.239 --> 0:56:27.200 and you get all these nice little crispy bits. Now, 0:56:27.239 --> 0:56:30.759 if you have a package of ground meat defrosted and 0:56:31.040 --> 0:56:32.920 you notice that it's just sort of in a in 0:56:32.960 --> 0:56:40.600 a in a patty form, well you should definitely pat 0:56:40.680 --> 0:56:43.960 it really dry first with paper towels. I always do that, 0:56:44.320 --> 0:56:48.640 in fact, if it's really really bloody. Um, Like if 0:56:48.719 --> 0:56:51.120 you know, if you're grinding meat and like you're washing 0:56:51.320 --> 0:56:53.839 meat and you're grinding and like everything is just there's 0:56:53.880 --> 0:56:56.000 like a lot of water, and then you freeze it 0:56:56.080 --> 0:56:57.759 like that, and then you package it up and there's 0:56:57.800 --> 0:57:00.560 just tons of juices. I don't even set inside of 0:57:00.560 --> 0:57:03.520 a strainer, sat inside of another bowl and leave it 0:57:03.520 --> 0:57:07.839 in the refrigerator for several to Yeah, I get all 0:57:07.880 --> 0:57:11.840 that juice out. I used that nice Lexan thing that 0:57:11.880 --> 0:57:14.600 you guys started using up at the fish Shack, those 0:57:14.640 --> 0:57:17.640 like lex and containers that have the like the like 0:57:17.680 --> 0:57:21.240 the that's a good ass container, man. But you know 0:57:21.280 --> 0:57:24.640 what my the and we used to get those an 0:57:24.640 --> 0:57:27.520 anchorage and that that that that the places sold in 0:57:27.560 --> 0:57:30.000 the restaurant and supply a places sold that line picked 0:57:30.080 --> 0:57:33.880 up another line which isn't as good strainer. You can 0:57:33.920 --> 0:57:35.680 buy them just right down here at J and V 0:57:35.880 --> 0:57:38.040 on mend hole. Well they got him in town with 0:57:38.120 --> 0:57:40.880 the strainers. Yeah, they got the lids. Yeah, I always 0:57:40.880 --> 0:57:42.560 get him out of Maybe my brother get him forward. 0:57:42.560 --> 0:57:45.400 You you know ce to clean your rice. No, you 0:57:45.440 --> 0:57:48.840 know service containers. You know what alex san is lexan container. 0:57:49.520 --> 0:57:52.120 It's a material. It's just a hard plastic that they 0:57:52.200 --> 0:57:56.160 use in restaurants that like you can have hotel pans, 0:57:56.200 --> 0:57:59.040 half pans, all the different sized pans made out of 0:57:59.160 --> 0:58:00.960 if you don't want but you put hot it, you 0:58:01.040 --> 0:58:02.880 put hot water, and you put hot liquids in it. 0:58:02.880 --> 0:58:05.440 You got away from the cool. Yeah, like any of 0:58:05.440 --> 0:58:08.320 those plastics that you see in the in a restaurant kitchen. 0:58:08.360 --> 0:58:11.560 But these are like commercial food service containers that are 0:58:11.600 --> 0:58:13.840 like the most anyone that hunts and fishes should have 0:58:13.880 --> 0:58:16.320 these things. I don't care what the hell brand you buy. 0:58:16.520 --> 0:58:19.080 This is a hot tip right here. Let's yeah. And 0:58:19.120 --> 0:58:22.360 the lid, like you want to talk about lid? You 0:58:22.440 --> 0:58:25.280 got lids? I don't. I don't even know what kind 0:58:25.320 --> 0:58:30.160 I have. But the strainer, but the bottom it's basically 0:58:30.200 --> 0:58:33.800 a plate that sits maybe an inch off the bottom 0:58:34.120 --> 0:58:38.400 on little half inch okay, half an inch on like 0:58:38.480 --> 0:58:41.320 little plastic legs and it's just perforated. So whatever you 0:58:41.360 --> 0:58:43.040 put in there when you're throwing it out, it just 0:58:43.160 --> 0:58:45.840 naturally has a place to go. Yeah. Man, you put 0:58:45.840 --> 0:58:48.000 like your fish there, you put your fish filets in there, 0:58:48.000 --> 0:58:51.200 and put it in your fridge. They're not basing in 0:58:51.240 --> 0:58:55.720 their own works, just like your strainer and bowl is 0:58:55.760 --> 0:58:57.800 just like another thing to have in your kitchen, but 0:58:57.840 --> 0:59:00.720 a better thing. I just got, you know, the like 0:59:00.800 --> 0:59:05.280 the old like they look like flower pedals that come 0:59:05.280 --> 0:59:09.160 out a little steamer bass. I just got one of 0:59:09.200 --> 0:59:11.920 those for free. It's probably thirty years old. But that 0:59:11.920 --> 0:59:16.200 thing's great for putting in a variety of containers for 0:59:16.360 --> 0:59:19.480 just this exact thing because it'll you know, forms to 0:59:19.520 --> 0:59:21.720 a bowl, but also you can just like lay it 0:59:21.760 --> 0:59:25.680 out there on a plate. Let's stuff dry out. Uh. 0:59:25.720 --> 0:59:28.040 I want to get back to this though, because home 0:59:28.040 --> 0:59:31.320 and now, why is it important to have dry meat? Well? 0:59:31.320 --> 0:59:34.040 I want to comment on this because I know it. 0:59:34.240 --> 0:59:36.840 Sometimes will be in a restaurant that like prides themselves 0:59:36.840 --> 0:59:40.000 on their hamburgers and they like to point out never 0:59:40.040 --> 0:59:43.959 been frozen. And I always felt like they were taking 0:59:43.960 --> 0:59:45.400 a hit at me because I always grind up my 0:59:45.400 --> 0:59:48.160 meat and freeze it, man, you get some watery asked 0:59:48.160 --> 0:59:54.160 burger from freezing. Yeah, when you like freeze burger and 0:59:54.280 --> 0:59:57.400 thought out, a lot of water gets released from that. 0:59:57.480 --> 1:00:00.360 And it's funny you mentioned like that you're sometimes grind 1:00:00.000 --> 1:00:05.560 in it up and it's not dry. Yeah. Um, while 1:00:05.600 --> 1:00:09.280 whenever you're freezing, those liquids expand puncture the meat, and 1:00:09.320 --> 1:00:13.200 so you do lose more juices. So that's why when 1:00:13.440 --> 1:00:15.840 before you freeze it, you're like, yeah, there's just a 1:00:15.880 --> 1:00:18.520 little bit of juices in there, no big deal. And 1:00:18.560 --> 1:00:20.240 then you defrost it and you're like, where did this 1:00:20.360 --> 1:00:25.440 come from? Looks like somebody you know anyway, So yeah, draining, 1:00:25.760 --> 1:00:29.400 straining it out, patting it really dry and then if 1:00:29.400 --> 1:00:33.760 it'd already sort of in a mound like question, Okay, 1:00:35.320 --> 1:00:37.880 how if you take a paper towel and go to 1:00:37.960 --> 1:00:42.640 pet ground meat doesn't just stick to the paper towel, No, 1:00:43.720 --> 1:00:47.080 huh made a little bit and you can just dry 1:00:47.120 --> 1:00:50.000 it off. Are you padding like the brick of meat 1:00:50.440 --> 1:00:53.640 or you like spreading the actually put it out on 1:00:53.680 --> 1:00:58.520 a big I use sheet trace for like all prep work. Um, 1:00:58.640 --> 1:01:01.160 either big sheet tray, spread it out in a thin 1:01:01.280 --> 1:01:05.439 layer and I'll take several pieces of paper towels, set 1:01:05.480 --> 1:01:08.560 it on top until it all blots as dry as 1:01:08.600 --> 1:01:12.000 I can, or as much as I have the patience. 1:01:12.240 --> 1:01:16.720 What's your paper towel budget? I go through like one 1:01:16.840 --> 1:01:20.040 pack of paper towel a year. Really, Oh my god, 1:01:20.720 --> 1:01:24.800 because he because he gets sucked in much for drying meat. 1:01:26.680 --> 1:01:28.360 I was at a dude towel, but I don't use 1:01:28.400 --> 1:01:31.000 it for anything else, like if I spill something, or like, 1:01:31.320 --> 1:01:36.760 you know, like kitchen cleaning. I don't ya. I was 1:01:36.800 --> 1:01:39.240 at a guy's house recently and he I don't know, 1:01:39.360 --> 1:01:42.120 but I assume he has an anti paper towel agenda. 1:01:43.000 --> 1:01:45.880 So he's using kitchen towels and we're cleaning fish and 1:01:45.920 --> 1:01:48.840 everything's getting like kitchen toweled. And then I looked at 1:01:48.880 --> 1:01:51.680 the pile of stuff that needs to be washed. It's 1:01:51.680 --> 1:01:53.880 gotta smell so bad. Well, I'm just like wandering. Like 1:01:54.120 --> 1:01:56.120 when you factor in the wall, like, I don't know. 1:01:56.400 --> 1:01:58.960 I don't know about industrial processes, when you factor in 1:01:59.040 --> 1:02:03.520 like a bunch of andre and the soaps and water usage, 1:02:05.240 --> 1:02:06.680 I don't really know. Like I don't know what goes 1:02:06.720 --> 1:02:09.000 into making parent, you know, I think that one load 1:02:09.680 --> 1:02:15.680 of towels is less energy or environment. However, you when 1:02:15.720 --> 1:02:20.400 you put is, I would think sowels' I'd be curious 1:02:20.400 --> 1:02:21.840 to not because I remember thinking like, oh, that's a 1:02:21.880 --> 1:02:24.040 cool idea. He doesn't use paper towels. But then after 1:02:24.080 --> 1:02:26.240 while I'm like, but he damn sure he uses his 1:02:26.320 --> 1:02:29.720 laundry machine. Oh yeah, yeah. I was camping with my 1:02:29.760 --> 1:02:32.880 mom my stepdad, and my stepdad was telling me how 1:02:33.600 --> 1:02:37.760 my mother has reduced him to a two paper towel 1:02:37.760 --> 1:02:42.160 two squares of paper towel per day a lot, because 1:02:42.200 --> 1:02:46.320 she felt that his paper towel use was just way 1:02:46.400 --> 1:02:49.920 over the top. So my mothers paper towels so much 1:02:50.560 --> 1:02:54.320 that when she set something on the table, she likes 1:02:54.360 --> 1:02:57.720 to set it she likes to put a paper towel down, 1:02:57.800 --> 1:03:03.400 like let's say, but for anything. So let's say she 1:03:03.440 --> 1:03:05.480 has remembered that she needs to take like a medical 1:03:05.680 --> 1:03:07.840 like a pill, like like like she has to take 1:03:07.880 --> 1:03:13.640 an ibuprofen. Later after she eats, she will I don't know, watch, 1:03:13.800 --> 1:03:17.440 I don't know what's going on, but uh, she'll lay 1:03:17.560 --> 1:03:22.080 down a paper towel and then put the pill on it. 1:03:23.680 --> 1:03:25.880 And then what is the life of the paper towel 1:03:25.920 --> 1:03:31.600 after that it's done. My great grandmother used to babysit 1:03:31.760 --> 1:03:35.920 us a lot, and you know she was she went 1:03:35.960 --> 1:03:43.320 through the depression, and I remember, I remember she would 1:03:44.040 --> 1:03:47.600 she would take those paper towels, wash them, airm dry amount. 1:03:47.680 --> 1:03:49.760 I mean she would use a piece of paper towel 1:03:50.320 --> 1:03:55.280 until like it was just nothing but just disintegrated. That's interesting. 1:03:55.920 --> 1:03:58.240 I haven't thought about it about my my great aunts 1:03:58.280 --> 1:04:00.960 did that too, Dan Bagan's wife our fish shackle dry 1:04:00.960 --> 1:04:04.960 them out, depending what's going on. Yeah, where nothing dries, 1:04:06.640 --> 1:04:10.480 I'll propose in the Ronella household, I think we have 1:04:10.520 --> 1:04:14.760 a healthy relationship with paper towels. Uh, we have them 1:04:14.840 --> 1:04:18.200 and now and then we use a couple. That's it. Okay, 1:04:18.240 --> 1:04:21.200 we have a healthy relationship with them. I'm doing a 1:04:21.240 --> 1:04:25.640 better job with plastics in the kitchen. I switched out 1:04:25.680 --> 1:04:34.560 to all the reusable ziplock bag stuff. Re expensive. They're expensive, 1:04:34.640 --> 1:04:39.240 so you like really yeah, because when you wash them, 1:04:39.240 --> 1:04:41.680 I just flip them inside out, scrub them and then 1:04:41.960 --> 1:04:45.000 they kind of prop up to air dry inside out. 1:04:45.880 --> 1:04:47.680 That's what I was worried about, was like getting dirty 1:04:47.720 --> 1:04:51.800 and the like crevices what do they call. Once I 1:04:51.840 --> 1:04:56.520 bought were stashers. Yeah, it looks like a zip Maybe 1:04:56.600 --> 1:05:01.800 mine were very heavy due retails more instead of like 1:05:01.800 --> 1:05:06.200 like through a dishwasher. Can you see what's in it? Yeah, 1:05:06.640 --> 1:05:08.800 you can get clear or colored. Dude, How might I 1:05:08.840 --> 1:05:13.440 have to get a couple of I probably bought six 1:05:13.640 --> 1:05:16.600 or eight of them, various sizes from like you know, 1:05:16.720 --> 1:05:20.360 small little snack pack too. I think the biggest one 1:05:20.360 --> 1:05:22.400 I got was a gallon and I think I spent 1:05:22.480 --> 1:05:25.120 a hundred bucks with shipping. How many do you wind 1:05:25.240 --> 1:05:29.280 up with? Six or eight? Well, they're good for what 1:05:29.320 --> 1:05:31.080 they're used for. You know, we're not going to travel 1:05:31.120 --> 1:05:33.880 to Alaska and then put a bunch of caribou meat 1:05:33.920 --> 1:05:36.760 in them and instead of using zip blocks and fly 1:05:36.920 --> 1:05:38.800 back with them. You know, that's not what they're for. 1:05:38.960 --> 1:05:42.000 But for like instead of using zip blocks around the house. 1:05:42.120 --> 1:05:44.080 They're great. Let me do this environ Let me do 1:05:44.120 --> 1:05:48.200 an environmental test on you. I turned you onto uh 1:05:48.960 --> 1:05:51.720 if I say so myself. Pretty nice chantral mushroom spot 1:05:51.760 --> 1:05:53.880 over the weekend. Yes, thank you very much. You went 1:05:53.880 --> 1:05:56.360 out there and did pretty well for yourself. Right, I 1:05:56.400 --> 1:05:58.320 feel like you told me that you had two plastic 1:05:58.360 --> 1:06:03.720 bags full of mushrooms that's right. It what kind grocery plastic? Yeah, 1:06:04.360 --> 1:06:07.920 re using them. That's a good point. You're recycled. Do 1:06:07.960 --> 1:06:11.880 you want to get back to ground meat? I mean 1:06:12.040 --> 1:06:15.400 vax steal bags. No. I thought you said you were 1:06:15.400 --> 1:06:19.960 gonna start doing that. Oh what am I saying? No? No, 1:06:19.960 --> 1:06:22.160 no, no no no? Oh man, you want to hear a 1:06:22.160 --> 1:06:25.240 story about that? I did. I just washed one, drive 1:06:25.320 --> 1:06:28.320 it and put it back up. Awesome. I've done one sample. 1:06:28.320 --> 1:06:30.800 But check this out. Last night, I'm putting some stuff 1:06:30.800 --> 1:06:32.880 away in my garage. The other day, we went over 1:06:32.920 --> 1:06:36.400 to Um to the Roscoe family for dinner. Kurt's been 1:06:36.440 --> 1:06:40.440 on the show before Stone Gracier backpacks. Uh, Kurt Roscoe, 1:06:40.560 --> 1:06:44.760 founder and designer. He's been on the podcast. Uh. And 1:06:46.040 --> 1:06:48.200 maybe we had some guy wrote in about how he's 1:06:48.240 --> 1:06:52.160 harder than a woodpecker's lips. Anybody's went to the Roscoe 1:06:52.200 --> 1:06:55.040 family for dinner and I brought over as a you 1:06:55.040 --> 1:06:56.280 know when you go to someone's house, you bring him 1:06:56.280 --> 1:07:02.280 a little gift. I brought over a um a bunch 1:07:02.320 --> 1:07:06.720 of fish, haliban whatnot. And I brought it over one 1:07:06.720 --> 1:07:11.080 of those hoppers, a yetie hopper, and I was like, 1:07:11.120 --> 1:07:13.240 hate it as a bunch of fish in their go 1:07:13.240 --> 1:07:16.000 ahead and put in your freezer, and then I bring 1:07:16.120 --> 1:07:18.400 my thing home. Well when they don't know this yet, 1:07:18.440 --> 1:07:20.560 but when they were emptying the bag out, they failed 1:07:20.560 --> 1:07:23.200 to grab This is a couple of weeks ago, failed 1:07:23.240 --> 1:07:28.320 to grab out a pack of halib it. Last night, 1:07:28.360 --> 1:07:30.720 I'm in my garage and I'm like, what in the 1:07:30.800 --> 1:07:34.480 world is that? It's a smell that I I've smelled 1:07:34.520 --> 1:07:39.880 some smells in my day, like I have smelled h 1:07:40.680 --> 1:07:49.040 I would ventures to have smelled more smells than of Americans. Um. 1:07:49.040 --> 1:07:51.440 And this smell was hard to place, and it was 1:07:51.480 --> 1:07:54.160 hard to track down, and because like you know, you 1:07:54.200 --> 1:07:56.960 don't think to look in certain places. And I eventually 1:07:57.000 --> 1:07:59.240 realized that they had left a pack of halib it 1:07:59.320 --> 1:08:02.160 and it was in a wet, some backseal bag. The 1:08:02.240 --> 1:08:05.200 bag hadn't failed, but it had puffed up like it 1:08:05.240 --> 1:08:12.640 was gonna explode with a hunk of green halibit inside 1:08:12.640 --> 1:08:14.400 of it. You ever see a link cod that has 1:08:14.440 --> 1:08:18.880 that phenomena? Were day they have blue flesh that it's 1:08:18.920 --> 1:08:22.880 a name for it. Green Lane got it too. This 1:08:22.960 --> 1:08:27.160 had turned like an iridescent green inside that bag bag. 1:08:28.280 --> 1:08:31.639 And I handled very delicately because they had blown up 1:08:31.680 --> 1:08:38.000 like a balloon but hadn't ruptured. No liquid, but you 1:08:38.000 --> 1:08:41.600 could smell it. The smell smell it, and it was 1:08:41.720 --> 1:08:45.040 smelly in the bag. I bleached out the hopperd it's fine. 1:08:45.520 --> 1:08:49.400 No liquid had come out, but somehow it had. It 1:08:49.520 --> 1:08:53.160 had gotten so putrid that had put off like a 1:08:53.240 --> 1:09:01.639 putrid effort. The liquids couldn't, but the gas just stinch 1:09:02.000 --> 1:09:04.800 of this rotten flesh. So this was the first bag 1:09:04.840 --> 1:09:06.639 that he rinsed down and decided to try to reuse. 1:09:06.720 --> 1:09:08.559 You know what I did do, though, is I went 1:09:08.600 --> 1:09:11.400 and put it in my I was afraid because I 1:09:11.400 --> 1:09:14.880 wasn't gonna put in my garbage because there's a few 1:09:14.920 --> 1:09:16.800 days coming and bears will get into it. Why not 1:09:16.960 --> 1:09:18.880 you didn't hang it up on the on the kid's 1:09:18.920 --> 1:09:21.680 piece of wood that they throw a star hanging on 1:09:21.720 --> 1:09:24.759 the throwing star target. I put it into my freezer 1:09:26.080 --> 1:09:27.960 and then I made it look unappealing and just make 1:09:28.000 --> 1:09:31.040 sure no one thought, I wrapped it up with some 1:09:31.120 --> 1:09:32.960 other ship and put in my freezer and then I'm 1:09:32.960 --> 1:09:34.400 gonna throw it in the garbage. But my guy, was 1:09:34.400 --> 1:09:37.320 that bad smell. But one time, uh, when I was 1:09:37.360 --> 1:09:40.240 living my brother daniel Alaska. We brought home some halibit 1:09:40.320 --> 1:09:42.360 and we had put him in a dry bag and 1:09:42.360 --> 1:09:44.040 then put the dry bag in the cooler. I don't 1:09:44.040 --> 1:09:47.160 know why, and someone had forgot to pack a halib 1:09:48.080 --> 1:09:50.960 and there, and we took his gear room apart three 1:09:51.040 --> 1:09:53.320 times trying to find out what smelled, and no one 1:09:53.400 --> 1:09:56.360 ever thought to look inside of folded up, rolled up 1:09:56.400 --> 1:09:58.599 dry bag until the third time. We took everything apart 1:09:58.600 --> 1:10:01.120 and eventually found that rotten, say, act of fish. You 1:10:01.160 --> 1:10:04.679 should have had a box of Yanni's patented non venomous 1:10:05.000 --> 1:10:08.559 Daddy long legs, turn them loose with with pits on them, 1:10:08.640 --> 1:10:12.519 pit tags on them, and track them to the rock 1:10:12.960 --> 1:10:18.559 to the stink. We covered everything else. We're back to uh, 1:10:19.640 --> 1:10:26.760 back to me, Yeah, we're good. On side notes. The 1:10:26.960 --> 1:10:28.960 thing that Danielle is going to answer my question now 1:10:29.600 --> 1:10:35.280 about is it important to have dry meat when you 1:10:35.600 --> 1:10:40.639 when you go to brown itt. Uh. Well, very good question. 1:10:41.120 --> 1:10:47.280 And this supplies across the board for searing things that moisture. 1:10:48.920 --> 1:10:52.280 When it hits the pan, it's steaming the meat. It's 1:10:52.320 --> 1:10:58.080 not going to create a crust. So this means if 1:10:58.160 --> 1:11:01.160 you pull it right out of the fridge and immediately 1:11:01.240 --> 1:11:06.160 hit the pan. What happens, It steams because it's really 1:11:06.240 --> 1:11:09.400 cold hitting high heat. The same thing happens if you're 1:11:09.400 --> 1:11:13.360 gonna grill a fish whole skin on. If you put 1:11:13.400 --> 1:11:15.600 it on the grill while it's still cold, it's going 1:11:15.680 --> 1:11:19.080 to start steaming. And then that skin doesn't get crispy, 1:11:19.520 --> 1:11:23.040 he's gonna stick to the stick to the grill grates. Um. 1:11:23.479 --> 1:11:27.080 So yeah, so drying it out, doing the best you 1:11:27.200 --> 1:11:29.840 can to prevent excess moisture will give you the best 1:11:29.960 --> 1:11:33.479 chance for getting a crust. I feel that of the 1:11:33.560 --> 1:11:35.679 ground meat I've browned in my life, and I've browned 1:11:35.760 --> 1:11:37.360 a fair bit of it. I feel like that I've 1:11:37.439 --> 1:11:40.559 boiled most of it because we you know, like if 1:11:40.600 --> 1:11:42.880 you're lazy, you don't thought out well even I'll even 1:11:42.920 --> 1:11:45.800 take like the frozen wat of it and put some 1:11:45.880 --> 1:11:47.880 oil in the botta of the pan and just speed 1:11:48.040 --> 1:11:51.040 thought in the pan. And so you know what I mean, 1:11:51.600 --> 1:11:55.960 It is not browned. It's like you're basically you should say, 1:11:56.000 --> 1:11:58.080 like I'm gonna boil up a bag of ground meat. 1:11:58.600 --> 1:12:01.280 That's what you're basically doing is like steaming. Yeah, you 1:12:01.320 --> 1:12:05.679 can put your broccoli right on top of the time. Yeah, 1:12:05.760 --> 1:12:08.479 you've never done that, You've never gotten like that lazy. No, 1:12:08.760 --> 1:12:12.360 I've I've been done a lot of lazy things. Um, 1:12:14.160 --> 1:12:16.360 I've gotten to the you know, I've gotten to the 1:12:16.400 --> 1:12:20.599 point where I This is a famous line my father 1:12:20.680 --> 1:12:23.400 in lie father in law told me a long time ago, 1:12:23.800 --> 1:12:27.559 and I'm stealing it. Be careful what you introduce your 1:12:27.600 --> 1:12:30.400 taste buds do, because why don't you start doing things 1:12:30.520 --> 1:12:34.400 the right way? You just can't go backwards, you know, 1:12:34.760 --> 1:12:39.200 like once it's hard, like when I know it's something 1:12:39.280 --> 1:12:42.920 is supposed to taste, like taking a bag of half 1:12:42.960 --> 1:12:44.920 frozen meat and it's like, I'm just gonna throw it in. 1:12:45.400 --> 1:12:47.439 It's not that I wouldn't do it that way, it's 1:12:47.479 --> 1:12:50.200 just I would I wouldn't say I'm going to go 1:12:50.360 --> 1:12:52.200 brown the meat. I would just say, why don't we 1:12:52.320 --> 1:12:55.360 just slow cook this with a bunch of liquids because 1:12:55.439 --> 1:12:57.800 it's already got a ton of liquids in there, so 1:12:58.000 --> 1:13:01.640 just skip the browning step. Are there any exceptions to it? 1:13:01.920 --> 1:13:04.760 Like or do you do this when you're doing chilia? 1:13:05.280 --> 1:13:06.920 You know, it's not that you have to do it 1:13:07.040 --> 1:13:09.160 that way, it's just think of it as a better 1:13:09.240 --> 1:13:13.519 way to introduce more flavor, a deeper, richer flavor of 1:13:13.640 --> 1:13:19.599 more meatiness to what you're eating as opposed to Yeah, 1:13:19.600 --> 1:13:21.680 I think about you know, there's some if you're going 1:13:21.760 --> 1:13:24.719 to cook an onion, there's a difference between sweating an onion, 1:13:24.840 --> 1:13:28.120 and there's a difference between caramelizing an onion. So that 1:13:28.280 --> 1:13:32.720 reaction when those sugars and the proteins mixed, they caramelize, 1:13:32.760 --> 1:13:36.040 that's the crust that's happening. That's that flavor. If you 1:13:36.280 --> 1:13:40.880 are sweating, steaming, introducing heat. You know, think about onions 1:13:40.920 --> 1:13:44.080 that are just constantly mixed and they taste so much 1:13:44.120 --> 1:13:47.800 more mild and flavor. They're not as sugary. You don't. 1:13:48.000 --> 1:13:50.040 You don't have the same. So it's not necessarily that 1:13:50.040 --> 1:13:52.320 I'm gonna say one way is right or wrong. I'm 1:13:52.360 --> 1:13:55.960 just saying there's there's ways to make it better. You 1:13:56.000 --> 1:14:00.759 can have rich, full, meaty flavor or boiled meat exactly. 1:14:00.960 --> 1:14:03.160 So what's the next step in the process. You've petted it, dry, 1:14:04.479 --> 1:14:08.920 heat your pan ripping hot. Yeah, I'm back and forth 1:14:09.040 --> 1:14:13.479 on how hot to do things. Once the pan's hot, 1:14:14.560 --> 1:14:17.479 then I add oil and you know, when the pan's 1:14:17.520 --> 1:14:19.960 hot and oil is hot. What's your royalties days your 1:14:20.000 --> 1:14:25.880 avocado oil? Grape high heat? That Costco avocado oil is 1:14:25.920 --> 1:14:28.160 hard to be Is that really? Like? I like, I 1:14:28.320 --> 1:14:31.000 use Gee a lot. So that's another thing. I just 1:14:31.120 --> 1:14:33.439 got a Costco membership and I feel like I'm just 1:14:33.720 --> 1:14:38.240 like on full blown path to being a yuppie. I 1:14:38.280 --> 1:14:42.680 have never shopped at Costco buying. And what was your 1:14:42.680 --> 1:14:45.839 old What was your father in law talking about careful, 1:14:45.920 --> 1:14:48.040 what you introduce your taste? What was he referring to? 1:14:48.479 --> 1:14:52.200 I know, like that that really resonated with me eating Okay, 1:14:52.280 --> 1:14:55.320 he said that to me when I was when when 1:14:55.360 --> 1:14:58.720 I was still dating my husband now husband, he took 1:14:58.800 --> 1:15:01.680 us out to eat as nice steakhouse. I'd never had 1:15:01.760 --> 1:15:05.960 full gral before before, and it was a nice bottle 1:15:05.960 --> 1:15:09.360 of wine. And before we ate it, he's like, be 1:15:09.439 --> 1:15:11.360 careful what you introduced your taste? Butts to you and 1:15:11.400 --> 1:15:17.600 I'm like, oh, I'm officially ruined um anyway, But I 1:15:17.760 --> 1:15:19.720 just like saying that. No, it's good because you know, 1:15:19.840 --> 1:15:22.000 I had never had a lot of exposure to cultured, 1:15:22.400 --> 1:15:25.080 moneyed people until I moved to Montana, and I didn't 1:15:25.080 --> 1:15:27.840 know about good coffee. I didn't know about high end coffee. 1:15:27.880 --> 1:15:29.719 We just drank coffe from the gas states, totally happy 1:15:29.760 --> 1:15:31.840 with it. I never thought there was any problem. Yeah, 1:15:32.040 --> 1:15:34.680 then I found out about fancy coffee. It's hard to go. 1:15:34.800 --> 1:15:37.200 Then I recognized that the gas station coffee, but but 1:15:37.360 --> 1:15:39.600 I never realized the problem with it. And then the 1:15:39.680 --> 1:15:42.320 hot dogs on the rollers and gas stations. Never had 1:15:42.320 --> 1:15:44.639 any problem with those hot dogs. Yeah, then you found 1:15:44.640 --> 1:15:49.840 out them. Yeah, I mean there are like but you 1:15:49.920 --> 1:15:51.880 know there's a different are Yeah, there are all their 1:15:51.960 --> 1:15:54.760 hot dogs out there in the world. Right. I think 1:15:54.840 --> 1:15:57.080 it's it's it's a really it's a really great it's 1:15:57.080 --> 1:15:59.160 a good observation that your old man had or your dad, 1:15:59.280 --> 1:16:02.759 your husband's all man. Yeah, I think it's just something 1:16:02.880 --> 1:16:05.600 that the more I cook, the more that I just 1:16:06.080 --> 1:16:09.080 enjoy relishing the way things are supposed to taste, and 1:16:09.120 --> 1:16:11.479 they want to make it the best every time. And 1:16:11.600 --> 1:16:15.160 sure there's plenty of times where I'm really lazy, But 1:16:15.240 --> 1:16:17.040 if I'm going to do something the lazy way and 1:16:17.040 --> 1:16:19.400 then I'm just not going to cook that wricipe, I'm 1:16:19.439 --> 1:16:21.640 just gonna cook something simpler. Can you tell something to 1:16:21.640 --> 1:16:23.000 your father in law when you see him next is 1:16:23.040 --> 1:16:27.080 he still alive? Tell him when he says that next day, 1:16:27.200 --> 1:16:33.000 not necessarily, and then tell him that I've actually kind 1:16:33.040 --> 1:16:35.280 of like over time I used to be. I got 1:16:35.360 --> 1:16:39.240 for a while really interested and really like complicated good food. 1:16:40.040 --> 1:16:42.720 Then I got kind of sick of it. Yeah now 1:16:42.800 --> 1:16:44.640 I'm like, now I got sick of it. Now. I 1:16:44.760 --> 1:16:46.960 just like things that look like I just now. I 1:16:47.040 --> 1:16:48.560 like food that looks like a guru out of the 1:16:48.600 --> 1:16:51.360 ground or just got chopped out of an animal. That's 1:16:51.400 --> 1:16:53.400 like my normal. That's like how I like it to look. 1:16:53.439 --> 1:16:54.840 I like to look like it looked like it was 1:16:54.880 --> 1:16:58.080 alive a minute ago. And I gotten away from stuff 1:16:58.120 --> 1:17:00.639 that's hard to make. I think that's true for anybody 1:17:00.720 --> 1:17:03.479 the more that you cook. When I started cooking, I 1:17:03.640 --> 1:17:06.400 wanted Demi place on every time I ate a steak, 1:17:06.479 --> 1:17:09.599 and it was just everything got so rich and so heavy. 1:17:10.120 --> 1:17:13.000 And then I kind of scaled back to just eating 1:17:13.040 --> 1:17:14.640 food the way they're meant to be in and I 1:17:14.680 --> 1:17:20.439 could pure form and we appreciate the natural nous in. 1:17:21.040 --> 1:17:24.479 And when you start eating that way, everything becomes more 1:17:24.640 --> 1:17:28.360 bolder flavors without the need of like salt. I'm really 1:17:28.439 --> 1:17:31.120 sensitive to salt. Now I don't. I don't like to 1:17:31.280 --> 1:17:35.280 have really salty foods um, But no, I get what 1:17:35.360 --> 1:17:39.160 you're saying is like kind of scaling down to the 1:17:39.720 --> 1:17:42.720 basic natural. Yeah, Like if you could went to my 1:17:42.800 --> 1:17:46.240 house at dinner time, any jack as could come in 1:17:46.280 --> 1:17:48.840 and look at the table and be like and he 1:17:48.880 --> 1:17:51.200 would tell you everything that was on the table, like 1:17:51.320 --> 1:17:54.600 everything that was in everything. Just be well, it's like 1:17:54.720 --> 1:17:58.960 some lettuce, you know, that's like this, that's like that. 1:17:59.800 --> 1:18:03.519 It's no, there's nothing, just stuff that came out of 1:18:03.560 --> 1:18:07.840 the dirt. Man. I'd be like, where's the demo class? No, 1:18:07.960 --> 1:18:09.479 you know what I'm saying. Man Like, But for a 1:18:09.479 --> 1:18:11.800 while I was into really making stuff that was complicated 1:18:11.800 --> 1:18:13.240 because I just thought it was fun to make it, 1:18:13.479 --> 1:18:15.000 it was fun to eat. It's really good, but it 1:18:15.080 --> 1:18:17.439 has got burned out, so tell him. Tell them like 1:18:17.600 --> 1:18:19.120 up to a point. But then people get old and 1:18:19.160 --> 1:18:22.040 they go the other direction, and then there's like the 1:18:22.720 --> 1:18:25.640 category of nostalgia meals too. You know, it's like we 1:18:25.760 --> 1:18:29.519 didn't the bulk of what we ate as far as 1:18:29.560 --> 1:18:31.800 like day to day growing up as a kid was 1:18:31.920 --> 1:18:37.519 not anywhere near super thought out or gore mat you know, 1:18:37.640 --> 1:18:43.840 like the whole genre of casse roles helped by Campbell's Yeah, 1:18:44.000 --> 1:18:46.080 like back when I don't know, I imagine people still 1:18:46.240 --> 1:18:50.800 do it. But um, like, were there as certain meals 1:18:50.880 --> 1:18:53.400 your mom would make and they were almost patterned, Like 1:18:53.479 --> 1:18:56.720 your mom made like eight things, and they were they 1:18:57.640 --> 1:19:01.120 sort of repeated, Yeah, would you like this, Like there's 1:19:01.160 --> 1:19:03.400 like meat like that you make, there's like, you know, 1:19:04.120 --> 1:19:06.960 like there's meat loaf, and then they make a sheet 1:19:07.000 --> 1:19:10.120 pizza and they make this and then like the next Tuesday, 1:19:10.520 --> 1:19:12.880 it just kind of starts over. Next Tuesday, it's going 1:19:12.920 --> 1:19:15.880 to be a casserole. So my kids claim that there's 1:19:15.880 --> 1:19:21.400 a little bit of that going on in my house now. Again, 1:19:24.000 --> 1:19:26.760 but back to your father in law's advice, I don't 1:19:26.800 --> 1:19:30.920 think that necessarily means fancy over prepared food because in 1:19:31.000 --> 1:19:34.519 the case of FLI gra like that's usually served very 1:19:34.680 --> 1:19:38.840 very simply seared, salt and pepper, maybe may or may 1:19:38.920 --> 1:19:42.040 not have a little sauce on it. Um, and so 1:19:42.360 --> 1:19:45.280 it could be something like for me, I never really 1:19:45.320 --> 1:19:47.719 had good seafood until I was well into my twenties, 1:19:48.320 --> 1:19:50.200 and when I first started eating and I was like, 1:19:50.280 --> 1:19:53.200 holy shit, this is I need more of this. Yeah, 1:19:53.439 --> 1:19:57.160 that's a great point, necessarily as a gourmet perspective as 1:19:57.200 --> 1:20:03.479 it is, as it is earning to appreciate things. Um 1:20:03.800 --> 1:20:08.479 like what I'm saying. Brown, properly browned meat adds so 1:20:08.680 --> 1:20:12.080 much flavor, And once you start doing it that way, 1:20:13.520 --> 1:20:16.320 I appreciate it so much that I can't not brown 1:20:16.439 --> 1:20:20.919 it if I'm cooking ground meat like that. Again, careful 1:20:21.040 --> 1:20:23.439 what you're what you're introducing yourself to you because now 1:20:23.560 --> 1:20:26.040 every time you go to cook, you're gonna have a 1:20:26.600 --> 1:20:29.519 level of expectation. Yeah, I think I was guilty of 1:20:29.640 --> 1:20:34.400 trying to jam in an unrelated point, not still, I 1:20:34.439 --> 1:20:38.040 mean it's still applicable because if you went and uh, 1:20:38.840 --> 1:20:42.840 properly browned some ground and venison and then did the 1:20:42.920 --> 1:20:47.519 old like boil, the accidental boil, and then there's put 1:20:47.520 --> 1:20:50.080 a little salt on each and had a fork full 1:20:50.120 --> 1:20:53.439 of each the brown with like the nice crisp and 1:20:53.520 --> 1:20:57.720 everything is a whole other world. Yeah, not even the 1:20:57.800 --> 1:21:01.439 same thing, definitely. But have you got so particular that 1:21:01.880 --> 1:21:05.599 you don't like to just freeze up a hundred pounds 1:21:05.640 --> 1:21:10.000 of grind like you're pulling the damn grinder out. I 1:21:10.080 --> 1:21:13.960 don't expect anybody to. Okay, So it's different because now 1:21:14.080 --> 1:21:16.080 this is my job and so I get to be 1:21:16.200 --> 1:21:18.840 at home and I get to do this. And I 1:21:19.000 --> 1:21:22.880 think if anybody wanted to go this route, I would 1:21:22.920 --> 1:21:26.479 just say, make make time on a Sunday or whatever 1:21:26.560 --> 1:21:31.040 day you have off and grind three pounds four pounds 1:21:31.080 --> 1:21:33.920 of meat and just eat it throughout the week instead 1:21:33.960 --> 1:21:36.320 of like every night, I gotta get the grinder out, 1:21:37.040 --> 1:21:40.519 If that makes any sense. I mean it makes a 1:21:40.600 --> 1:21:43.559 difference to me, and I like doing it that way, 1:21:44.040 --> 1:21:48.760 but it's it's just not really practical, it's not, but 1:21:48.880 --> 1:21:51.200 it does make a difference. I read that somewhere to 1:21:51.360 --> 1:21:52.920 once and try to do it. I think for something 1:21:52.960 --> 1:21:55.439 like if you're like really going to serve some burgers 1:21:55.560 --> 1:21:58.280 to guests, it might be worth it, right, But if 1:21:58.320 --> 1:22:01.400 you're doing tacos and chili for the kids, like, yeah, 1:22:01.479 --> 1:22:04.120 something like chili that's already going to be braised in 1:22:04.640 --> 1:22:07.240 a lot of liquids, I don't think it matters that much. 1:22:07.600 --> 1:22:10.839 So this kid brings me to my second way of browning. 1:22:11.600 --> 1:22:13.759 So like the first way, well don't if we finished 1:22:13.800 --> 1:22:19.600 this one, Yeah, it's we haven't finished it. Version of 1:22:19.640 --> 1:22:23.400 this show, Phil take note. Maybe we make an edited 1:22:23.560 --> 1:22:27.439 version where all the dumb ships cut out. It's just 1:22:27.640 --> 1:22:31.479 like the actual stuff that matters. A five minute version 1:22:31.479 --> 1:22:33.960 of the podcast, which is like what matters, and then 1:22:34.000 --> 1:22:35.840 you get your nine minute version with all the stupid 1:22:35.840 --> 1:22:41.160 shit in it. Yeah. Million, So far you've got the 1:22:41.240 --> 1:22:44.120 meat that's padded dry, a pan that is piping hot 1:22:44.280 --> 1:22:47.760 with boil, and then yeah, so I was just saying, like, 1:22:48.040 --> 1:22:51.360 if it's a fresh grind, you can actually separate like 1:22:51.560 --> 1:22:55.240 each each meat strand that's extrude. You can separate and 1:22:55.320 --> 1:22:58.120 you get lots of teeny tying crispy bits. But when 1:22:58.160 --> 1:23:00.439 you defrost it from the freezer, it's all sign it 1:23:00.640 --> 1:23:02.960 sort of mashed together. So I put it in the 1:23:03.040 --> 1:23:06.320 pan in one flat layer, smashed together. Let a whole 1:23:06.479 --> 1:23:10.400 brown as if you're browning a giant patty, and then 1:23:10.439 --> 1:23:14.439 take a spatch and flip the whole thing over. Definitely 1:23:14.560 --> 1:23:17.920 off on, we'll trap the steam you want to release 1:23:18.400 --> 1:23:24.800 the liquids anyway. That's I'm done with the browning of 1:23:24.840 --> 1:23:27.920 the meat. Just satisfied with that. Yeah, But that that's 1:23:27.960 --> 1:23:30.960 part that's like the one way to do it. That's 1:23:31.000 --> 1:23:36.880 a second way I mean it's some individual. I'm just saying, 1:23:37.600 --> 1:23:41.200 if you can separate it out, if it's like fresh grind. 1:23:41.360 --> 1:23:44.120 If it's not a fresh grind, then you can form 1:23:44.160 --> 1:23:46.680 a flat patty to cover the whole pan. But you 1:23:46.760 --> 1:23:50.600 gotta leave it alone, let a nice crisp develop and 1:23:50.680 --> 1:23:53.040 then flip the whole thing and brown it all on 1:23:53.120 --> 1:23:58.400 the break. That like a giant thin giant. Yeah. Yeah, 1:23:58.920 --> 1:24:02.439 I would like to say it with my catchum kitchen. 1:24:02.920 --> 1:24:08.160 I had for a show to kitchen all sorts of content, 1:24:10.880 --> 1:24:13.559 but I had a hand grinder that was there all 1:24:13.640 --> 1:24:18.200 the time, just lived on the counter and it I mean, 1:24:18.280 --> 1:24:23.160 it takes less than ten minutes to grind burgers for 1:24:23.320 --> 1:24:26.680 six people, as long as the meats pretty you know, 1:24:27.080 --> 1:24:29.280 in a in a good place to grind. It was 1:24:29.320 --> 1:24:32.479 it a grinder or a paster grinder? It was a 1:24:32.520 --> 1:24:39.519 grinder ground. What's a past like doesn't work? That's yeah, yeah, 1:24:40.479 --> 1:24:43.840 puts out like it puts out like a Bologny paste. Yeah, 1:24:44.360 --> 1:24:48.120 likewa whatever, everything like we have growing up, we had 1:24:48.200 --> 1:24:50.680 like what we called like the grinder. It was a 1:24:50.760 --> 1:24:54.360 hand grinder. In hindsight, it was like it was like 1:24:54.880 --> 1:24:57.920 if you'd like put all your meat between a couple 1:24:57.920 --> 1:25:00.600 of steel plates and then draw car a handful of 1:25:00.640 --> 1:25:03.040 times and then like put that in a bag and 1:25:03.080 --> 1:25:08.160 frols it. That was our ground. No, no, but yeah, 1:25:08.920 --> 1:25:12.280 hand grinder it. And you know the beauty of the 1:25:12.320 --> 1:25:15.639 hand grinder is that it is very simple to clean too. 1:25:16.560 --> 1:25:20.599 And I think they're small enough to where mentally you're 1:25:20.640 --> 1:25:23.439 not thinking that you're taking on some big endeavor. Dude, 1:25:23.479 --> 1:25:26.200 Am I to start keeping a hand grinder? It's great. 1:25:27.240 --> 1:25:28.880 Put your hands in there and no grind your hands 1:25:28.920 --> 1:25:32.920 off makes a serious, serious difference. I think fresh burger, 1:25:33.600 --> 1:25:35.960 what fat content are you guys going? Oh, yeah, that's 1:25:35.960 --> 1:25:39.040 a good question for you, Daniel. Yeah, you know, I 1:25:39.160 --> 1:25:42.160 think if you're going to make a sausage you definitely 1:25:42.200 --> 1:25:48.320 need fat. Is that all you do? I if I 1:25:48.400 --> 1:25:49.920 had to pick one for the rest of my life, 1:25:51.120 --> 1:25:54.559 I would do fifteen for burger and I do heavier 1:25:54.720 --> 1:25:59.439 twenty for sausage. You do more than twenty for sausage. Yeah, 1:25:59.760 --> 1:26:04.599 Like we've done the wild game, We've done getting fat, 1:26:04.960 --> 1:26:08.960 getting fancy wild game flavored meat. Yes, I'm glad you're 1:26:08.960 --> 1:26:11.240 bringing this up. I was going to a chef Buddy 1:26:11.320 --> 1:26:13.560 Mileag just in town a couple of weekends ago, and 1:26:14.200 --> 1:26:16.640 I was lamenting to him how the first time I 1:26:16.760 --> 1:26:20.120 made Steve ken Drots fennel sauce address be it's not his, 1:26:20.240 --> 1:26:21.960 but he shared it with us. I call it his 1:26:22.200 --> 1:26:25.599 same way I call the marriage thing yours. It's pork fat, 1:26:25.920 --> 1:26:29.800 and this is actly it's like pork pork fat, dude, 1:26:30.000 --> 1:26:35.360 this is a This is some good pork fat venison. 1:26:35.479 --> 1:26:37.920 And the recipe actually calls for venison. It's not beef 1:26:38.080 --> 1:26:43.559 or or whatever veal um, yeah, which is still beef, 1:26:43.800 --> 1:26:50.680 but it's and it's wonderful sausage. But when you cook it, 1:26:51.240 --> 1:26:53.679 no matter how slow and carefully you do it, because 1:26:53.720 --> 1:26:56.559 the slower, lower temperature you do you shouldn't shouldn't lose 1:26:56.600 --> 1:26:59.720 as much fat, you still end up with, like I mean, 1:26:59.800 --> 1:27:02.120 a solid if you're cooking six links in a pan, 1:27:02.560 --> 1:27:05.360 there's a solid inch of fat when you take them 1:27:05.400 --> 1:27:08.240 out right. So I'm like, dude, this sucks, like I'm 1:27:08.360 --> 1:27:11.120 losing something, but the sausage is still so good. Like 1:27:11.160 --> 1:27:13.519 I didn't want to change anything, and like he was here, 1:27:13.600 --> 1:27:17.439 like poaching the meat. In fact, that'd be called frying. 1:27:20.080 --> 1:27:22.720 But you do it inside too, And if you do 1:27:22.880 --> 1:27:25.120 that low enough tamp you really don't fry. But that's 1:27:25.160 --> 1:27:32.280 a but he was saying the quality and the time, Yeah, 1:27:32.320 --> 1:27:36.200 but it was a funny, appreciate it. But he was saying, 1:27:36.240 --> 1:27:39.760 the type of fat from where on the pig and 1:27:39.920 --> 1:27:41.920 the quality of it will have a lot to do 1:27:42.040 --> 1:27:44.360 with that. Yeah. But this dude, Yann he's talking about 1:27:44.400 --> 1:27:46.960 cut I quick. This dude Yanni's talking about is so 1:27:47.200 --> 1:27:55.760 next level that he Okay, if he's making coffee he 1:27:55.920 --> 1:27:59.840 takes a filter and runs hot water through it for 1:28:00.439 --> 1:28:05.760 to get out the flavor of the paper factory, like 1:28:05.880 --> 1:28:09.200 a regular old brown paper filter or a white one. 1:28:09.320 --> 1:28:12.559 He gives it like a Yeah, he was not careful 1:28:12.840 --> 1:28:17.519 about his taste buds. He did not father in law. 1:28:17.600 --> 1:28:19.960 He has not met your father in law. No, he's 1:28:20.000 --> 1:28:23.599 been eating truffles and all that stuff. But I'm saying 1:28:23.720 --> 1:28:26.840 it's legit. But I'm saying this is next level. This 1:28:27.000 --> 1:28:31.440 is next level food prep that goes beyond the aspirations 1:28:31.520 --> 1:28:35.000 of this show. But it's valuable to know anyways. Yeah, 1:28:35.360 --> 1:28:39.479 but I'll I'll dose zero fat additional fat in my burger. 1:28:40.080 --> 1:28:42.640 It's just like whatever that turns out to be. And 1:28:42.760 --> 1:28:46.240 I've I've had incredible luck and served that to lots 1:28:46.280 --> 1:28:50.200 and lots of folks that eat nothing but beef burger 1:28:50.320 --> 1:28:53.679 with a lot of fat. Um. But when you're making 1:28:53.760 --> 1:28:58.519 your different sausages, and you know, obviously like the world's 1:28:58.520 --> 1:29:00.400 your oyster as far as like what want to put 1:29:00.479 --> 1:29:05.360 into a tube? Um, But yeah, I think some like 1:29:05.720 --> 1:29:09.880 doing a like course ground linked Italian sausage with a 1:29:09.920 --> 1:29:13.439 bunch of fat in there, and with the going into 1:29:13.520 --> 1:29:15.360 it with like the way I'm going to prepare these 1:29:15.600 --> 1:29:21.000 is very slow, uh, lower heat, and you get that 1:29:21.120 --> 1:29:24.760 meat to like poaching that fat. It's very very good. 1:29:24.920 --> 1:29:27.519 And then but and you're also the end result isn't 1:29:28.360 --> 1:29:32.400 a greasy sausage either, because that that fat is getting 1:29:32.400 --> 1:29:37.680 away from from the meat. I'm sure it's not not 1:29:37.840 --> 1:29:39.960 for all things all the time, just like most of 1:29:40.000 --> 1:29:43.599 stuff we talked about. But I don't go, oh god, 1:29:43.680 --> 1:29:46.920 I'm wasting this wild game. Yeah no, I know, man, 1:29:47.120 --> 1:29:48.680 it's like it's a little bit of a sthetic. We've 1:29:48.680 --> 1:29:50.800 talked about it all well. You and I got pretty 1:29:50.840 --> 1:29:54.840 heated when on our Idaho trip um when we were 1:29:54.880 --> 1:29:57.800 cutting up your buck, because I was like, hey, this 1:29:58.120 --> 1:30:01.160 this meet is really good this at a whole mule 1:30:01.200 --> 1:30:03.120 deer is gonna be really tasty. And you're like, listen, 1:30:03.680 --> 1:30:06.519 I need to make sausage. So I'm going to grind 1:30:06.880 --> 1:30:09.639 this deer and basically every chunk of meat that had 1:30:09.680 --> 1:30:11.240 come up with. I'd be like, yeah, but don't you 1:30:11.320 --> 1:30:16.120 want this? And You're like, no, I need to make sausage. Um, 1:30:17.040 --> 1:30:20.280 you guts familiar with the cut that that we named 1:30:20.280 --> 1:30:28.760 after Callahan called the Callahan throat roast, I am, I 1:30:28.880 --> 1:30:31.720 didn't know that. Actually you knew that. I called it 1:30:31.880 --> 1:30:36.360 throat loins like a tenderloin on the track? Who can? 1:30:37.200 --> 1:30:39.360 Who can take a stab at explaining what a throat 1:30:39.479 --> 1:30:42.000 roast is? You had to. You had to break it 1:30:42.040 --> 1:30:45.760 down in the written word. So I haven't done it yet. 1:30:46.360 --> 1:30:51.679 I'm going to on either side of the trachea. Yeah, 1:30:51.720 --> 1:30:53.800 Like if you were to extend your chin up to 1:30:53.880 --> 1:30:58.559 the ceiling right now and then put your two index 1:30:58.680 --> 1:31:02.120 fingers on either side out of your atom's apple, that 1:31:02.920 --> 1:31:06.280 big chunk of meat that should be on that in 1:31:07.520 --> 1:31:10.360 going to the outside. You're doing a great job of 1:31:10.520 --> 1:31:15.160 your neck. Those are your throat rolls or throat tenderlins. 1:31:16.120 --> 1:31:20.560 We're coming up a moose and and someone got to 1:31:20.600 --> 1:31:22.320 digging around and arrow when we're coming it up and 1:31:22.400 --> 1:31:26.280 found those big on a moose er sizeable. Yes, And 1:31:26.360 --> 1:31:28.880 I remember Cal was like just thaying like he thought 1:31:28.920 --> 1:31:33.280 he discovered a previously undiscovered roast and you're supposed to 1:31:33.320 --> 1:31:37.600 report back to us. Yeah, it tasted like moose. I 1:31:37.680 --> 1:31:40.960 don't think there is any major discoveries there. What did 1:31:41.000 --> 1:31:43.439 you find, Daniel? I haven't messed with the yet. I 1:31:43.520 --> 1:31:46.960 have some ideas, but I don't want to disclose them yet. Okay, yeah, 1:31:47.120 --> 1:31:49.240 but you're gonna do something special to throat rolls. Yeah, 1:31:49.280 --> 1:31:51.840 I've got them separated. So I've got a trial that 1:31:51.840 --> 1:31:56.960 act and then fix the error and then do it again. 1:31:57.360 --> 1:32:02.920 Second back unique grain. You know, it's a very cross 1:32:03.040 --> 1:32:07.519 wise and look at it from the side. There's it's 1:32:07.560 --> 1:32:09.439 like it's like a tube inside of a tube. But 1:32:09.520 --> 1:32:13.000 there's a sheath of silver skin in a circle. That 1:32:13.120 --> 1:32:15.519 makes sense. It almost reminds you of like a like 1:32:15.640 --> 1:32:23.599 a shank, except there's no bone. Does it make sense? Uh? Daniel? 1:32:23.640 --> 1:32:29.160 Imagine that you're, um, you're dying, okay, trying to think 1:32:29.160 --> 1:32:34.360 of what's killing You're dying of congenital heart failure no 1:32:34.840 --> 1:32:42.000 very common in the UK. There's name something a bite 1:32:42.000 --> 1:32:44.160 from a daddy long leg, okay, manage you got bit 1:32:44.240 --> 1:32:48.920 by daylong. And it turns out that you read Spencer's thing. 1:32:49.000 --> 1:32:52.200 You're like, oh, it doesn't matter you Uh, you started 1:32:52.240 --> 1:32:55.920 being careless around them. You're out blood trailing a buck 1:32:56.000 --> 1:32:58.160 and they're all over the blood as as they're wanting 1:32:58.200 --> 1:33:00.559 to do. And you lay down to take a nap 1:33:00.920 --> 1:33:04.920 and um and one gets you and you're dying. And 1:33:05.920 --> 1:33:13.160 as you expire, someone asked you, like, what's your last 1:33:13.280 --> 1:33:18.719 wild game tip? What would you say? You could pass 1:33:18.720 --> 1:33:22.959 along one wild game tip salt your meat in advance, 1:33:24.439 --> 1:33:27.080 so you'd be like, um, how far can you do it? 1:33:27.240 --> 1:33:33.880 As you die? For me? Like SALTI SALTI salt. You 1:33:34.400 --> 1:33:37.920 come to me, child, I'm leaving this world just for me. 1:33:38.080 --> 1:33:49.800 Do it not too much? Just a little? Do you 1:33:50.120 --> 1:33:52.559 do you rub it in? Do you sprinkle on top 1:33:52.680 --> 1:33:54.639 and call it good? Or you get your hands in there? 1:33:57.880 --> 1:34:06.320 Watch for that daddy? Do this? You gotta do it all. 1:34:07.040 --> 1:34:11.240 Almost brought myself to tears imagining myself dying so clearly 1:34:11.360 --> 1:34:14.960 come to me, all right, I don't know ahead of 1:34:15.000 --> 1:34:17.240 talk about that ahead of time as a a that's 1:34:17.240 --> 1:34:21.720 a broad notion what ahead of time is, because it 1:34:21.800 --> 1:34:24.519 could be seconds before you cook it. It could be. 1:34:25.160 --> 1:34:28.120 That's a good point, because I am back and forth 1:34:28.240 --> 1:34:32.280 on the debate on how far in advanced I've gotten 1:34:32.280 --> 1:34:36.960 to the point either either I do it like thirty 1:34:37.000 --> 1:34:41.599 minutes an hour in advance at minimum, or a wait 1:34:41.640 --> 1:34:45.680 to do it after that? Would rather do it? Um 1:34:47.680 --> 1:34:52.320 like a very pain imagine a very painful death where 1:34:52.479 --> 1:34:56.719 you're otherwise screaming in agony. Can you do that version 1:34:56.800 --> 1:35:12.480 for me? No? Go on? Um. So, salt is probably 1:35:13.240 --> 1:35:16.920 the most important thing in your pantry and your best 1:35:17.040 --> 1:35:21.320 friend when it comes to wild game cooking, because like 1:35:21.840 --> 1:35:26.160 the way you would brine a turkey before Thanksgiving, it's 1:35:26.560 --> 1:35:30.800 d natures the protein strands, so the actual structure. You've 1:35:30.840 --> 1:35:35.600 got these long fibers that are sorted intertwined together. It 1:35:35.680 --> 1:35:39.439 can actually unravel and untwist them, and it has sort 1:35:39.439 --> 1:35:42.360 of an osmosis effect. The longer it's sitting in salt 1:35:42.680 --> 1:35:45.519 or a brine, the more the meat is able to 1:35:45.640 --> 1:35:47.920 sort of reabsorb those juices, so that when you go 1:35:48.040 --> 1:35:51.639 to cook, less juice is lost through the cooking process. 1:35:52.000 --> 1:35:55.920 So your meat is juicier. But it's talking about strands 1:35:55.960 --> 1:35:58.719 of protein. You're talking about like on a microscopic level. 1:35:58.840 --> 1:36:00.720 This is something you can say, well, I mean if 1:36:00.760 --> 1:36:03.840 you were to look at a brisket or you know, 1:36:04.000 --> 1:36:06.439 you can see like how there's long fibers. But I 1:36:06.720 --> 1:36:14.559 am talking about exactly. Um, but microscopically, yes, protein strands. 1:36:14.840 --> 1:36:17.680 You're not seeing that happening. No, you don't know. You 1:36:17.720 --> 1:36:20.080 don't see it happen. But if you do it right before, 1:36:20.240 --> 1:36:22.519 it kind of releases a lot of liquid. So that's 1:36:22.560 --> 1:36:24.120 where I'm on the fence of I don't want to 1:36:24.160 --> 1:36:26.519 salt right before I cook because I want a really 1:36:26.640 --> 1:36:30.920 nice seer. So it's like i'd rather just I was 1:36:30.960 --> 1:36:33.200 going to bring that up like I sealed it, like 1:36:33.320 --> 1:36:35.400 I'm about to see like the way I would season 1:36:35.520 --> 1:36:39.519 to meet. It's a it's a healthy sprinkle, and I 1:36:39.800 --> 1:36:42.920 salt and pepper, and I would do that the morning 1:36:42.960 --> 1:36:49.479 I planned to cook some before I cook. Um just really, 1:36:49.479 --> 1:36:52.880 I mean the longer the better. I mean I haven't 1:36:52.920 --> 1:36:56.120 really explored extremely long times doing it other than I 1:36:56.200 --> 1:37:02.160 think two days for jack rabbit, I've done that, but um, yeah, 1:37:02.280 --> 1:37:08.799 doing salting it in advance just so much for helping 1:37:09.000 --> 1:37:12.160 wild game retaining juice and one of the reasons why 1:37:12.400 --> 1:37:17.040 we lose so much juice when we cook. Obviously the 1:37:17.160 --> 1:37:21.479 heat you lose juice, but wild game is so lean. 1:37:21.920 --> 1:37:25.840 So if you're thinking about like a domestic animal, not 1:37:25.960 --> 1:37:28.679 only are they having fat on the outside of a muscle, 1:37:29.040 --> 1:37:32.000 but inside there's little pockets of fat embedded in between 1:37:32.400 --> 1:37:37.200 those fibers of muscle. And so whenever you're cooking, fat 1:37:37.280 --> 1:37:41.680 acts as a as a barrier to heat transfer. So 1:37:41.800 --> 1:37:44.599 it's slower to cook. Wild game cooks a lot faster, 1:37:44.840 --> 1:37:46.960 you lose more juice and you don't have that mouth 1:37:47.120 --> 1:37:50.840 feel of fat juices when you're binding into a meat 1:37:50.920 --> 1:37:55.000 of a wild game. So I think adding salt beforehand 1:37:55.680 --> 1:37:59.479 makes a huge, huge difference. That is my dying wish 1:38:00.040 --> 1:38:04.720 to give dying piece of advice. Yeah, dying advice. Uh. 1:38:04.920 --> 1:38:07.240 We talked about this, and I think people have will 1:38:07.320 --> 1:38:10.080 have already heard this because we'll have already released it, 1:38:11.200 --> 1:38:15.559 but yeah, they will have. We talked about with Jesse 1:38:15.680 --> 1:38:19.519 Griffith's the Texas chef from your state there, and we're 1:38:19.600 --> 1:38:22.240 but not on this subject. We're just talking about why 1:38:22.520 --> 1:38:26.919 do people when you're frying fish, why do they season 1:38:28.200 --> 1:38:35.320 the breading rather than just seasoning the fish, Like, get 1:38:35.400 --> 1:38:37.679 the piece of fish exactly how you want it seasoned, 1:38:38.439 --> 1:38:40.680 and then put your cor meal on it, rather than 1:38:40.720 --> 1:38:44.759 trying to like figure out how the hell much seasoning 1:38:44.800 --> 1:38:46.720 to put into the corn meal and how much is 1:38:46.760 --> 1:38:48.519 the fish gonna pick up at the actual season. Just 1:38:49.000 --> 1:38:52.519 season the fish, yeah, then put cormeal on, and then 1:38:52.560 --> 1:38:55.599 you have the perfectly piece of season fish with cormeal 1:38:55.840 --> 1:39:00.680 for the crispiness. That's a good point. I think that 1:39:02.600 --> 1:39:05.559 season the porn Mill, I did a double double still 1:39:05.680 --> 1:39:07.680 season and stuff. But now I'll put it now it's 1:39:07.720 --> 1:39:09.920 like I did double batter, so you get like lots 1:39:09.960 --> 1:39:12.800 of extra crunchy and you can put cay in it, 1:39:13.000 --> 1:39:15.839 so it's like I taste that cayenne on the breading. 1:39:16.160 --> 1:39:18.479 I'll tell you why I would put. I put paprik 1:39:18.520 --> 1:39:20.639 in there now, and it's got like the color, Yeah, 1:39:20.840 --> 1:39:23.439 it's a nice color. But I like that. And I 1:39:23.479 --> 1:39:25.519 also like that when I do pre salt meat like 1:39:25.600 --> 1:39:29.680 you're talking about it does uh moisture comes out of it. 1:39:29.880 --> 1:39:31.280 I never thought to do it and then let that 1:39:31.360 --> 1:39:33.920 some bit dry back out again. It's not that it's 1:39:33.960 --> 1:39:39.320 going to really dry back out. It's it can reabsorb juices. 1:39:39.960 --> 1:39:43.160 But I mean it does pull moisture out. So there's 1:39:44.800 --> 1:39:47.840 if you're adding a ton of salt, then that's that's 1:39:47.840 --> 1:39:50.080 a little different. I'm not I'm not talking about adding 1:39:50.400 --> 1:39:52.519 a whole layer of salt. If you're going to add 1:39:52.720 --> 1:39:56.120 a bunch of salt, then that's that's a different effect. 1:39:56.320 --> 1:40:01.200 That is curing and that is drying out um, drying 1:40:01.240 --> 1:40:06.479 out meat. So that's a little bit different. Um. Which 1:40:06.760 --> 1:40:10.320 is something I do days in advance for birds. If 1:40:10.360 --> 1:40:13.360 I want crispy skin, I'll put salt on it a 1:40:13.479 --> 1:40:17.960 few days in advance and set it out on the 1:40:19.800 --> 1:40:22.280 on like what do you call it, Like a wired 1:40:22.360 --> 1:40:25.920 cooling rack. There's air breathing, and let it sit in 1:40:25.960 --> 1:40:28.720 the open for a couple of days. It gets a 1:40:28.760 --> 1:40:31.880 lot crispier that way. My brother Danny, he likes to 1:40:31.920 --> 1:40:34.240 just take big chunks of moose meat or whatever and 1:40:34.320 --> 1:40:36.080 just sets them out a cooling rack and his fridge. 1:40:36.160 --> 1:40:39.400 He leave in there for a week. Yeah, just letting 1:40:39.400 --> 1:40:42.920 me get a crusted on them. Yeah. I used to 1:40:42.920 --> 1:40:44.720 do a lot of stuff that I had too many kids, 1:40:44.760 --> 1:40:46.720 and I was just like, everything's kidding. You don't have 1:40:46.800 --> 1:40:52.720 control over your fridge. It's just just just boiled me. Okay, 1:40:53.160 --> 1:40:59.320 how how would you like to die? Oh? My last final? Yeah, 1:41:00.479 --> 1:41:02.800 it's help for me to know. Calls how I'm gonna die. 1:41:03.800 --> 1:41:07.920 People moving a piano above you, but you wouldn't have 1:41:08.479 --> 1:41:11.640 he sees it coming, sees I'm watching it come and 1:41:11.760 --> 1:41:14.240 you have to spout out one last wild Game too. 1:41:14.479 --> 1:41:22.680 It's the end. Mm hmm. I can come back to you. 1:41:23.000 --> 1:41:26.280 Oh man, the pianos coming loose. I hope nobody's underneath us. 1:41:27.640 --> 1:41:32.639 There's Johnnie. What's he saying? It's something about wild Games 1:41:33.320 --> 1:41:40.160 music on the piano plays. Uh, this is heavy duty. 1:41:40.240 --> 1:41:42.920 I can we can catch by, I can come back 1:41:42.960 --> 1:41:45.679 to me. I can't give you just any old tip. Phil, 1:41:45.680 --> 1:41:51.920 you probably have one. No, you asked me if I've 1:41:52.200 --> 1:41:55.960 heard anything stupid on the show. Yeah, asking me about 1:41:56.000 --> 1:42:00.519 Wild Game. That was the first stupid thing anybody said. Spencer, 1:42:00.680 --> 1:42:01.720 you want to go, I can go. If you're not 1:42:01.800 --> 1:42:04.080 ready yet, I can go. Okay, So there you are. 1:42:04.160 --> 1:42:09.760 What's caused death probably congenitive failure of recent events earthquakes, 1:42:10.479 --> 1:42:12.560 so a lot of them going on here. If you 1:42:12.600 --> 1:42:15.040 don't die from an earthquake, you die from situations surrounding 1:42:15.080 --> 1:42:17.840 an earthquake. Right. Well, we're like a few days past 1:42:17.880 --> 1:42:22.240 the sixtieth anniversary of Hegen light quake. Okay, so you're 1:42:22.360 --> 1:42:25.760 camping in a large mountain, camping down at Hegen Lake. 1:42:25.920 --> 1:42:29.840 It fell on you and you're under hundreds of feet 1:42:29.880 --> 1:42:32.800 of rocks and you know that there's no survival, but 1:42:32.960 --> 1:42:35.800 you probably have a long time. Okay, you're in your 1:42:35.840 --> 1:42:37.519 you're you're in your you're grounding something not in your car. 1:42:38.040 --> 1:42:41.120 The cars protected you. Um, you have no way of moving, 1:42:41.240 --> 1:42:43.879 there's nothing to eat, but there you are. But somebody's 1:42:43.960 --> 1:42:46.519 fished tube down to you that you can talk into 1:42:47.000 --> 1:42:50.960 the rescuer. Um, I would say. And I used to 1:42:51.040 --> 1:42:54.559 be like pretty stubborn about this is using a meat 1:42:54.560 --> 1:43:00.719 thermometer when I wasn't like super competent with my wild 1:43:00.880 --> 1:43:05.080 game cooking. I thought it was like admitting defeat. Almost 1:43:05.240 --> 1:43:09.800 if you use a meat thermometer, you're like showing your 1:43:09.840 --> 1:43:11.640 ignorance for I don't know how to get this to 1:43:11.760 --> 1:43:15.519 medium rare. And like, once I started doing that, it 1:43:15.560 --> 1:43:18.320 made me a way better cook, like for that specific 1:43:18.400 --> 1:43:21.720 piece of meat and then future pieces of meat that 1:43:21.760 --> 1:43:23.120 it was cookie as well when they didn't have to 1:43:23.240 --> 1:43:26.240 use that meat ther mometer. So I would say, like, 1:43:26.400 --> 1:43:28.400 that would be my diag wish. If you're not confident, 1:43:28.520 --> 1:43:31.760 if you, uh, I feel like you're constantly overcooking or 1:43:31.800 --> 1:43:35.000 pulling something out that's underdone, just use me meat the monter. 1:43:35.160 --> 1:43:38.000 It's so easy and it makes like a big difference 1:43:38.200 --> 1:43:40.760 in the long run. Let's say I was passed out 1:43:40.840 --> 1:43:43.280 in the back seat of that car that got crushed 1:43:43.880 --> 1:43:47.439 under the earthquake rubble. I would wake up and I 1:43:47.479 --> 1:43:50.439 would say, um, you'd say your thing, and then I 1:43:50.479 --> 1:43:54.120 would say, but only if it's a halfway decent meat thermometer, 1:43:55.040 --> 1:43:56.720 because I've had a lot of meat the moters over 1:43:56.720 --> 1:43:58.160 the years. Dude, you pull it out of the counter, 1:43:58.479 --> 1:44:01.840 you pulled it out of the or, and it's like, oh, 1:44:02.000 --> 1:44:04.519 that's weird. My house is a hundred ten degrees. It's like, 1:44:04.880 --> 1:44:07.800 there are a lot of meats alter that are useless. Yes, 1:44:08.160 --> 1:44:09.960 you have to check it. There's like all kinds of 1:44:10.040 --> 1:44:12.840 ways to calibrate them. Yeah. I was gonna say, don't 1:44:12.920 --> 1:44:14.960 you could just calibrate it. I never did you that. 1:44:15.040 --> 1:44:16.920 I now have what I call a Steve ken drot, 1:44:17.680 --> 1:44:19.320 which just as just as I'd like to credit him 1:44:19.360 --> 1:44:22.760 with the sauceage recipe, I credit him with basically manufacturing 1:44:22.920 --> 1:44:25.680 the meat thermometer that he told me to purchase. What 1:44:25.840 --> 1:44:29.120 is that thing? I didn't buy one, and I think 1:44:29.160 --> 1:44:32.320 it's slick as ship man. You're not talking thermopan, right, Yeah, 1:44:32.360 --> 1:44:36.640 that is it? Red with a poker. The poker like 1:44:36.800 --> 1:44:39.760 turns on that little LCD screen every time. Yeah, yeah, 1:44:39.840 --> 1:44:44.040 that's what you're talking about. I've taken I've I've done 1:44:44.080 --> 1:44:45.680 my well, my kids didn't feel well. I made him 1:44:45.680 --> 1:44:48.000 suck on that thing. See they had a hot fever. 1:44:48.520 --> 1:44:51.599 I haven't had to calibrate that, trust you. Yeah, but yeah, 1:44:51.640 --> 1:44:54.080 but it's a trust eat once you get dialed and 1:44:54.160 --> 1:44:56.559 you know, that's what I would say from the back seat. Yeah, 1:44:56.800 --> 1:44:59.800 but overusing them, it's a good one. Like I'm my 1:45:00.000 --> 1:45:02.960 phase on my steaks, on my burgers. It just made 1:45:02.960 --> 1:45:05.280 a big difference in the long run of like making 1:45:05.320 --> 1:45:10.560 me more competent cook. Yeah, because why have it be 1:45:11.000 --> 1:45:13.120 that you don't know if you overdid it until you 1:45:13.200 --> 1:45:14.920 go to the table and cut into it. But I 1:45:15.000 --> 1:45:16.880 think there's a lot of people left. I think to 1:45:17.000 --> 1:45:19.680 like my family specifically, I've never seen them use and 1:45:19.760 --> 1:45:22.599 meet thermometer, and I think there's a lot of people 1:45:22.680 --> 1:45:27.080 like that that just I don't know, don't realize how 1:45:27.400 --> 1:45:29.680 great of a tool it is. Well, if you look 1:45:29.720 --> 1:45:34.600 at like my body, uh, Pooter Andrew chef Rad Jilowski, 1:45:35.160 --> 1:45:37.320 he walks around the meat thermometer stuck in his pocket. 1:45:37.880 --> 1:45:43.400 He's a professional chef, So if he's willing to admit 1:45:43.560 --> 1:45:46.320 his yeah, you know the other thing that pro stress 1:45:46.479 --> 1:45:48.760 usually walk around with it in their pocket. Come on, 1:45:49.080 --> 1:45:54.720 I'm gonna take a guess at it. Anybody phone tongs, Well, 1:45:54.800 --> 1:45:58.280 that would be that would be used in the cooking application, 1:45:58.400 --> 1:46:01.919 in the kitchen application, but as sharpie because they're always 1:46:02.000 --> 1:46:06.360 freaking marking ship what it is and putting a date on. Yeah, 1:46:06.520 --> 1:46:10.240 and that's like, that's not gonna be my my last 1:46:10.360 --> 1:46:15.560 dying advice, but that's a that's a pro moves do that. 1:46:15.960 --> 1:46:18.439 I hate looking leftovers and be like was that last 1:46:19.640 --> 1:46:24.120 before that we had the taco meat cal you want 1:46:24.160 --> 1:46:27.040 to go? I'm ready, I'm ready to go. Oh. I 1:46:27.120 --> 1:46:31.040 think my dying advice on wild game cooking is just 1:46:31.479 --> 1:46:36.360 cause of death. Real quick plane going down. Okay, so 1:46:36.479 --> 1:46:39.640 it's you survived the initial impact or you're spiraling to 1:46:39.760 --> 1:46:42.720 the surf to the earth. Well that one making I 1:46:43.000 --> 1:46:45.880 must have survived the initial impact. But you know now 1:46:46.040 --> 1:46:49.680 that this is not gonna happen for you. Yeah, that 1:46:49.760 --> 1:46:53.360 makes more sounds like your legs, your back. Yeah, nobody 1:46:53.479 --> 1:46:56.840 nobody dies easy in my family. Everybody lingers on. So 1:46:58.360 --> 1:47:00.880 probably just for this reason. So it's just your like, 1:47:01.520 --> 1:47:04.400 it's just your head, like your torus souls elsewhere and 1:47:04.479 --> 1:47:09.960 your heads like make sure to yeah, make sure whatever 1:47:10.120 --> 1:47:15.080 you do to just keep trying, keep cooking. That's what 1:47:15.160 --> 1:47:20.120 I would say. That's if you can produce food that 1:47:20.320 --> 1:47:24.439 somebody in your family or circle will not eat, then 1:47:25.960 --> 1:47:28.840 you don't need to hang out with those people. It's 1:47:28.840 --> 1:47:31.040 a good litmus test either way. So it's a two 1:47:31.120 --> 1:47:34.560 piece of advice. It is going to eat for a 1:47:34.600 --> 1:47:38.400 little bit, just just so. One, you're only gonna expand 1:47:38.520 --> 1:47:42.479 your repertoire if you just keep trying things. Don't get 1:47:42.520 --> 1:47:44.519 stuck in or rut doing the same old things, but 1:47:44.840 --> 1:47:51.240 like try something new. Uh. And if you're nervous about 1:47:51.360 --> 1:47:56.720 producing something that could potentially like somehow ruin a relationship, 1:47:57.640 --> 1:48:00.840 that's a good thing as well, because if it actually 1:48:00.960 --> 1:48:03.960 does ruin the relationship, those people aren't worth hanging out with. 1:48:05.400 --> 1:48:07.320 Get him out of get him out of your circle. Yeah, 1:48:07.360 --> 1:48:09.280 I saw some reason this saying that their wife doesn't 1:48:09.320 --> 1:48:10.960 like wild Game. I'm like to get a new wife. 1:48:11.200 --> 1:48:14.639 And I'm like a pro marriage dude. Right, Yes, I'm 1:48:14.640 --> 1:48:16.800 like a spokesman for being married. You are a spokesman 1:48:16.880 --> 1:48:19.720 for being married. I can't be around uh, certainly can't 1:48:19.720 --> 1:48:22.400 be around your wife without hearing about marriage, that's for sure, 1:48:22.560 --> 1:48:29.280 like her thinking you ought to be marriage. Yes, I'm 1:48:29.280 --> 1:48:34.320 gonna go pro grill tip. Just got into a fight 1:48:34.640 --> 1:48:39.080 with the grizzly bear. I did rip his jaws apart, 1:48:39.200 --> 1:48:41.559 so he's dying as well. He's with you. He's gonna 1:48:41.560 --> 1:48:43.519 give a wild game tip. He's gonna be like I 1:48:43.640 --> 1:48:48.759 love uncle berries. Yeah, when they're right after the first frost, 1:48:49.280 --> 1:48:52.880 when there's sugar spikes, that's the best. But one of 1:48:52.960 --> 1:48:55.439 the swivees, one of the swis really eat a lot 1:48:55.520 --> 1:49:01.280 of honey. Contrary to popular opinion, one of the swives 1:49:01.360 --> 1:49:04.639 took me, got me across my abdomen and my guts 1:49:04.680 --> 1:49:07.240 are hanging out a lot of blood. So we're beyond 1:49:07.280 --> 1:49:14.000 the piano. Oh yeah, that wasn't that exciting the piano? 1:49:14.439 --> 1:49:18.160 But no, I got this tip because I saw on 1:49:18.280 --> 1:49:21.000 your Instagram. I forget what kind of meat you had 1:49:21.360 --> 1:49:25.400 on the grill, but somebody or a couple of people 1:49:25.479 --> 1:49:28.760 remarked how you had your grill grades in upside down. Yeah, 1:49:28.800 --> 1:49:32.240 and they were right, they were right. Well I noticed that, 1:49:32.640 --> 1:49:34.479 and then like a week or two later, I think 1:49:34.520 --> 1:49:38.599 that most people in America's check this out. We buy 1:49:38.840 --> 1:49:40.639 my brother in law buys a brand new we Ever 1:49:41.120 --> 1:49:43.360 from Ace Hardware, and listen, I love Ace. I'm not 1:49:43.479 --> 1:49:45.960 bashing Ace. It's like ACE is the place I believe it. 1:49:46.040 --> 1:49:50.320 I get such feels like, yeah, I walk in there 1:49:50.360 --> 1:49:54.600 with a freaking random bolt or lightbulb or whatever, and 1:49:54.720 --> 1:49:56.519 I just like hold it in the air and somebody 1:49:56.560 --> 1:49:59.040 walks up to me and goes follow me, like every 1:49:59.120 --> 1:50:01.559 single time. It's not like going into a home depot 1:50:01.640 --> 1:50:04.280 or oh my god, no nothing. If I can get 1:50:04.280 --> 1:50:07.000 it to Ace, I'm going to Ace. Anyways, we he 1:50:07.120 --> 1:50:10.000 bought a brand new Webber grill and that day you 1:50:10.000 --> 1:50:14.479 could get assembled and delivered, shows up and next day 1:50:14.520 --> 1:50:17.759 I'm out there flipping burgers, and I'm like, god freaking 1:50:17.800 --> 1:50:20.479 burgers are just like sticking, and like my burgers are 1:50:20.560 --> 1:50:22.439 like in the grates, Like, what in the hell is 1:50:22.479 --> 1:50:25.240 going on here? I looked down, like son of a bitch, 1:50:25.320 --> 1:50:30.360 those grills are upside down. It's an epidemic, man, because 1:50:30.360 --> 1:50:32.720 when you look at it, it looks you think for 1:50:32.920 --> 1:50:37.880 some reason, your mind so like one this uh grill 1:50:37.960 --> 1:50:41.360 happened to have two grades and uh stay sit side 1:50:41.439 --> 1:50:43.280 by side, and when you pick one up and look 1:50:43.360 --> 1:50:46.560 at it, one side sort of has like a triangular 1:50:46.640 --> 1:50:51.040 shape to the grill bar. I'm gonna call it right, 1:50:51.479 --> 1:50:53.600 and it sort of comes to a point almost the 1:50:53.680 --> 1:50:56.120 other side. If you flip it open, the bottom of 1:50:56.240 --> 1:50:59.720 that triangle is like the bottom of the triangle is 1:50:59.720 --> 1:51:03.560 fly right. For some reason, everybody's brain thinks that the 1:51:03.720 --> 1:51:08.720 pointy burn lines into it. Yeah, exactly, that's exactly what 1:51:08.880 --> 1:51:11.640 it is. Where in fact, when you do that, like 1:51:11.840 --> 1:51:15.080 in case with these burgers, the burgers sink in between 1:51:15.240 --> 1:51:18.639 those holes and those pointy I just pushed too much, 1:51:19.200 --> 1:51:21.639 and you and then when you run your spatula underneath 1:51:21.680 --> 1:51:24.320 that burger, you're not gonna get underneath that burger really, 1:51:24.360 --> 1:51:25.840 And then you need to take the corner of your 1:51:25.880 --> 1:51:29.720 spatulate and scrape it along there to get that stuff out. Yes, 1:51:30.200 --> 1:51:32.120 or in my case, what I did is I transferred 1:51:32.120 --> 1:51:34.519 all the burgers over the one side and just flip 1:51:34.600 --> 1:51:38.479 those grates and let that stuff burn off. And uh yeah, 1:51:38.520 --> 1:51:41.160 so when your grates are flat, you can run a 1:51:41.240 --> 1:51:44.680 spatula and stuff soon and you don't have to, um 1:51:45.040 --> 1:51:47.040 be scraping all that stuff off all the time. I'm 1:51:47.080 --> 1:51:49.559 glad I saw that. I'm glad I did that post 1:51:49.760 --> 1:51:53.439 on Instagram. And normally when like there's there's people who 1:51:53.720 --> 1:51:55.760 like you on Instagram, you want to share something that 1:51:56.280 --> 1:51:59.120 that you like or that you feel whatever likes something 1:51:59.200 --> 1:52:02.280 like it'll be of interest us two people. H it'll 1:52:02.320 --> 1:52:05.400 be you know, provide entertainment people. And no matter what 1:52:05.560 --> 1:52:10.759 you do, there's always the like critic. Yes, they'll zoom 1:52:10.800 --> 1:52:13.400 in to find things in the background to say negative 1:52:13.439 --> 1:52:15.920 thing if it's if it's like, if it's not readily 1:52:15.960 --> 1:52:20.080 apparent what they could say negative, they will like zoom 1:52:20.240 --> 1:52:23.559 the image until they can find something that they can 1:52:23.600 --> 1:52:27.800 say negative about what's in the background. Um, they'll they'll 1:52:27.840 --> 1:52:30.040 find some negative thing about it. It'll be like, yeah, 1:52:30.600 --> 1:52:33.160 great job on those burgers. They look perfect, But I 1:52:33.200 --> 1:52:35.479 see you're wearing flip flops and that's not very SI. 1:52:35.880 --> 1:52:39.519 Or I see a plastic water bow in the background. Um. 1:52:39.760 --> 1:52:43.240 You know, you say you like conservation, but obviously your 1:52:43.240 --> 1:52:45.800 whole life's a lie because I zoomed and someone had left. 1:52:45.840 --> 1:52:49.040 You know, there's like that guy. Normally, the noise that 1:52:49.120 --> 1:52:51.240 those people make in my mind is it makes this 1:52:51.400 --> 1:52:57.200 noise when I'm reading their comments. It sounds like this, right, 1:52:57.280 --> 1:53:00.720 It's like that noise. But the do would notice the 1:53:00.800 --> 1:53:05.000 grill was like, hey man, you know in a super 1:53:05.080 --> 1:53:08.559 cool way. It was like, you know, your grills are 1:53:08.600 --> 1:53:12.200 upside down, And I was like, I initially wanted to 1:53:12.280 --> 1:53:13.920 be like, don't you tell me how to set my 1:53:14.040 --> 1:53:17.800 grill up? I looked like, God, him, he's right, He's right. 1:53:18.280 --> 1:53:20.040 I have two cents on this, but I don't think 1:53:20.080 --> 1:53:23.360 it really applies in your situation. Because of the way 1:53:23.439 --> 1:53:27.720 that the greats are pointed at one end, sometimes they're 1:53:27.760 --> 1:53:32.960 made to be flipped both ways because some ways are 1:53:32.960 --> 1:53:37.280 you complexiflying complexifying right now, Sometimes you can get higher 1:53:37.360 --> 1:53:39.320 over the coals, and if you flip it around, you 1:53:39.400 --> 1:53:43.200 get low on the coals. For hotter heat. So sometimes 1:53:43.200 --> 1:53:49.200 they're meant to be flipped. Mh. But but then but 1:53:49.320 --> 1:53:51.639 the great would be the same way. It doesn't change 1:53:51.680 --> 1:53:54.920 on mine. Yeah, the great would be still be the same, right, 1:53:54.960 --> 1:53:57.360 it would just adjust the height, like the shape of 1:53:57.439 --> 1:54:00.560 the surface would still remain the same if it was 1:54:00.880 --> 1:54:03.160 if you had a flipper style, yeah, you would have 1:54:03.280 --> 1:54:07.000 would notice that one side would be just barely on 1:54:07.120 --> 1:54:09.880 top of the coals versus another side would be raised 1:54:09.920 --> 1:54:13.519 up higher. I like good throwing the cast iron on 1:54:13.640 --> 1:54:16.960 the grill to like with you know, the tragger where 1:54:16.960 --> 1:54:19.040 you got a lot of smoke going around, so you 1:54:19.080 --> 1:54:24.400 get indirect heat, but so you get like the pancake 1:54:24.479 --> 1:54:28.519 griddle flat top cooking, but you get some smoke in 1:54:28.560 --> 1:54:34.200 there too. I like that a lot. Yeah, the other 1:54:34.280 --> 1:54:38.440 grill surface for it. In recent years, like those pink 1:54:38.480 --> 1:54:41.720 Himalayan salt blocks, seems like it becomes real sexy to 1:54:41.840 --> 1:54:44.440 cook on and stuff. Oh yeah, you ever used one? 1:54:44.520 --> 1:54:47.400 Or do you have any thoughts on a long time ago? 1:54:47.720 --> 1:54:50.600 And every time I see when I say I need 1:54:50.680 --> 1:54:53.120 to buy that, and then I'd look at my car 1:54:53.240 --> 1:54:55.560 and say, oh, I have the handheld car. I don't 1:54:55.600 --> 1:54:58.640 feel like carrying it you want you mean like people 1:54:58.680 --> 1:55:02.160 cooking on salt blocks. Yes, like like the size of 1:55:02.240 --> 1:55:08.080 your laptop and like that thick. Yeah, body mine just 1:55:08.120 --> 1:55:10.360 mentioned cooking some stuff. I'm one of those. I have one, 1:55:10.400 --> 1:55:13.400 and I've done like white meat and fish on it 1:55:13.400 --> 1:55:15.480 and stuff. But I don't know that it's like that 1:55:15.680 --> 1:55:18.720 much better. I don't know that I would is kind 1:55:18.760 --> 1:55:21.880 of fun though, Yes, it looks it looks cool. Yeah, 1:55:22.000 --> 1:55:24.520 for sure, it looks pretty. Don't don't over salt your 1:55:24.560 --> 1:55:27.960 meat before you put it on there, like the block 1:55:28.080 --> 1:55:30.680 like sweats kind of with the meat you're cooking and salted, 1:55:31.320 --> 1:55:33.760 so that's neat. But I don't know that it's like 1:55:33.840 --> 1:55:36.960 an advantage. So if you had, if you were down 1:55:37.040 --> 1:55:40.800 onto that, if you're down onto that rubble and you're 1:55:40.880 --> 1:55:46.920 like and ps that meaning to try, I says, what 1:55:47.000 --> 1:55:49.200 do you guys think about him and salt Box. I 1:55:49.240 --> 1:55:51.200 don't think I buy the hype, That's what I would say. 1:55:52.640 --> 1:55:57.440 I feel like, but what about salt box, Yeah, i'd 1:55:57.440 --> 1:55:59.560 say I don't. I don't buy the hype quite yet. 1:55:59.760 --> 1:56:01.960 But maybe there's the right piece of meat or right 1:56:02.040 --> 1:56:07.800 recipe that it's like this improves the end product. It's 1:56:07.840 --> 1:56:10.480 been a really long time since I've done it. Um, 1:56:11.960 --> 1:56:16.800 we did some flat rock hot rock cooking. Oh yeah, yeah, 1:56:17.160 --> 1:56:21.080 remember that, Joannie? No did you want in New Zealand 1:56:21.120 --> 1:56:25.600 with us? Now? It's hards hard for me to picture 1:56:25.840 --> 1:56:28.080 not being with you, honest. I just assume that everything 1:56:28.120 --> 1:56:30.560 that happened to be honest was there. I watched a 1:56:30.880 --> 1:56:35.800 buddy mine I was guiding with forget he forgot a firepan, right, 1:56:36.000 --> 1:56:39.960 which firepan is an apparatus that works real good as 1:56:39.960 --> 1:56:43.800 a grill for like wild and Scenic river designations. You 1:56:43.880 --> 1:56:45.600 can't just to have a fire wherever you want to 1:56:45.600 --> 1:56:47.360 have a fire, so you have to have firepan. While 1:56:47.400 --> 1:56:51.280 he forgot the firepan, and then I will just sat 1:56:51.400 --> 1:56:55.640 back and quite honestly did not utter a word as 1:56:55.680 --> 1:57:00.240 I watched him explain this very intricate story to this 1:57:00.400 --> 1:57:03.440 family of five on why he was going to grill 1:57:03.520 --> 1:57:08.320 their steaks on top of our river rocks. Uh, the 1:57:08.400 --> 1:57:14.880 reality is he just forgot the firepan. But he's like, yes, 1:57:15.120 --> 1:57:17.920 it was great, it was really great. We one time 1:57:18.640 --> 1:57:25.080 where um hunting mountain goats in Alaska and you couldn't 1:57:25.280 --> 1:57:26.680 for a couple of days, you couldn't hunt at all. 1:57:26.720 --> 1:57:29.160 It's just too foggy. You can't see anything. And we 1:57:29.240 --> 1:57:34.520 stumbled into abandoned plaster mine um that had been abandoned 1:57:34.560 --> 1:57:36.880 long ago, and they were doing like suction dredge mining 1:57:36.960 --> 1:57:39.120 for gold and they left wet suits. They left. It 1:57:39.200 --> 1:57:42.120 was like they walked away from the place. So their 1:57:42.160 --> 1:57:44.880 wet suits had been torn apart by bears, like bears 1:57:44.920 --> 1:57:47.720 like neoprene for some reason. And the wet suits are 1:57:47.800 --> 1:57:51.000 just everywhere and little pieces, and we're kind of digging 1:57:51.040 --> 1:57:53.400 through all the debris and rubble. They probably brought it in, 1:57:53.480 --> 1:57:55.400 I don't know, and snow machines or something. The winter 1:57:55.560 --> 1:57:57.960 flew it in and then left it land. And uh. 1:57:58.360 --> 1:58:04.680 We found a twenty pound propane tank with a weed 1:58:04.760 --> 1:58:10.400 burning torch head, and we lugged that back to our camp. 1:58:11.800 --> 1:58:14.440 And we were staying in a little a teepy tent 1:58:14.720 --> 1:58:17.000 that didn't have a floor in it, and we would 1:58:17.040 --> 1:58:22.200 just set that propane tank up aiming at rocks. So 1:58:22.320 --> 1:58:24.280 we just turned it on full blast because just sitting 1:58:24.280 --> 1:58:25.920 out no one can get out of the mountains anyways. 1:58:25.920 --> 1:58:27.480 We just turned on full blasts and set a rock 1:58:27.560 --> 1:58:30.040 in front of it until that rock got hot as 1:58:30.040 --> 1:58:33.080 ship and then carry the rock and set it in 1:58:33.120 --> 1:58:36.760 the middle of the tent and to keep it like 1:58:37.080 --> 1:58:39.839 radiate some nice heat for a while. And then by meanwhile, 1:58:39.840 --> 1:58:43.600 we have another one out there getting ready, yeah, getting ready, 1:58:43.600 --> 1:58:45.440 and just having like rock eaters, and I haven't had 1:58:45.480 --> 1:58:47.640 my leather chopper mitten so I could carry the rocks 1:58:48.120 --> 1:58:54.000 back and forth apri pool very little. My wife saved 1:58:54.040 --> 1:58:58.240 my tomatoes by doing the hot rock trick this year. No, yes, 1:58:58.480 --> 1:59:01.560 because I planted tomatoes like mid June, thinking, by golly, 1:59:01.680 --> 1:59:04.160 that's plenty late enough. And then like five days later 1:59:04.200 --> 1:59:06.000 we had like four or five inches at the house 1:59:06.800 --> 1:59:10.200 and she yeah, and she just took like we had 1:59:10.240 --> 1:59:13.600 some leftover vice queen from the remodel, so she covered 1:59:13.680 --> 1:59:16.040 the you know, already had the cages up, so she 1:59:16.160 --> 1:59:18.240 just laid that over the cages and then just through 1:59:18.280 --> 1:59:20.480 the oven on like four through a couple of giant 1:59:20.600 --> 1:59:24.320 rocks in there. Then ran the rocks down to the tomatoes, 1:59:24.320 --> 1:59:26.880 stuck them in there, and it made a little greenhouse 1:59:26.960 --> 1:59:31.840 and no good tomatoes made it out fine. I don't 1:59:31.840 --> 1:59:34.080 have any red ones yet, man, but dude, I do 1:59:34.200 --> 1:59:36.960 not have a read tomato. It's killing me because they're 1:59:37.000 --> 1:59:39.680 coming in when I'm not going to be here. Okay, 1:59:39.760 --> 1:59:44.200 here's my dying thing. Um I forgot, I had to. 1:59:45.440 --> 1:59:48.480 It was a slow It was a slow death. One 1:59:48.520 --> 1:59:51.680 of them was, um, one of my dying ones. Oh 1:59:51.680 --> 1:59:56.040 I remember the two? Could I give it to? One is? 1:59:58.840 --> 2:00:01.000 If you cut dear stay aakes, just take a break 2:00:01.080 --> 2:00:03.520 for a while. I'm not saying they're bad, but just 2:00:03.600 --> 2:00:07.400 don't cut deer steaks for a while. Cook hole muscle chunks. 2:00:07.720 --> 2:00:11.600 Cook one two pound chunks of meat that you that 2:00:11.760 --> 2:00:17.200 you see, hear all surfaces, and then finish it in 2:00:17.240 --> 2:00:20.560 your oven, or that you just put in your grill. 2:00:21.160 --> 2:00:23.960 Give it a good sear, turn the grill down, close 2:00:24.040 --> 2:00:28.120 the lid, and cook it till it's you know, one 2:00:28.240 --> 2:00:31.440 thirty with your meat thermometer, and then cut it. Take 2:00:31.520 --> 2:00:35.200 a break from deer steaks. You that you honest? I 2:00:35.360 --> 2:00:38.520 like it. As a youngster, we always cut all of 2:00:38.600 --> 2:00:44.240 our large muscles into steaks. We frols it like that. 2:00:44.960 --> 2:00:47.880 Everything You never throws a block of like a block 2:00:47.960 --> 2:00:50.200 of meat. You know, if you freeze the block of meat, 2:00:50.240 --> 2:00:52.440 when you thaw it out, you can choose to cut 2:00:52.480 --> 2:00:56.120 its then for a long time instead of writing deer 2:00:56.160 --> 2:00:59.839 steaks on the packagees me. My brother started writing venison 2:01:00.400 --> 2:01:03.560 s slash R. People would think it was my initials, 2:01:03.880 --> 2:01:10.280 but it was steak roast meaning chef's choice, stop cutting 2:01:10.360 --> 2:01:12.840 steaks and cook some home muscle meat. Then if I 2:01:12.960 --> 2:01:15.080 still had a little that it was like it was 2:01:15.080 --> 2:01:16.640 like one of those things where doctors are like, oh, 2:01:16.680 --> 2:01:20.160 we're losing them. But then like like I came back 2:01:20.360 --> 2:01:24.640 right and and and then then I flatline again. I'm 2:01:24.680 --> 2:01:26.880 still kind of hanging in there. Then that would go, uh, 2:01:27.560 --> 2:01:32.520 never cook a separate meal for your children. Mm hmm. 2:01:33.600 --> 2:01:37.760 Then I would die. Yeah, that goes beyond wild game, 2:01:38.200 --> 2:01:42.760 that's just life. If they said, yeah, they're like, okay, 2:01:42.800 --> 2:01:46.920 but what about any last just general life advice, and 2:01:46.960 --> 2:01:51.200 I'd say unredated the wild game, and they're like, yeah, 2:01:51.360 --> 2:01:54.520 just whatever, anything helpful for the universe. I was a 2:01:54.680 --> 2:02:00.080 don't cook separate meals for your children. Stop stop doing that. 2:02:01.320 --> 2:02:06.200 Stop making them like noodles. That goes right into just 2:02:06.360 --> 2:02:12.200 making life easy for your kids. Yeah, stop doing that. 2:02:12.680 --> 2:02:16.080 Make it easy because there you're exposing them to variety, 2:02:17.200 --> 2:02:20.080 sure whatever, making them meat, what you're eating, taking them 2:02:20.080 --> 2:02:22.880 out into a rainstorm, setting up a tent in the rain. 2:02:23.560 --> 2:02:25.800 Let them be cold a little bit. I might make 2:02:25.880 --> 2:02:28.400 those guys stop even to having access to the children's 2:02:28.480 --> 2:02:31.400 menu and restaurants, but that leads to food waste. Oh yeah, 2:02:31.400 --> 2:02:34.600 because the smaller portions are helpful. I don't think you 2:02:34.640 --> 2:02:39.640 told us what was killing you? Congenitive heart failure. Yeah, 2:02:40.840 --> 2:02:47.560 it's flat line D nineteen. It could be coincidence that 2:02:47.680 --> 2:02:50.840 it's uh after lunch, but I think feel like this 2:02:50.920 --> 2:02:54.600 podcast has made me hungry. Oh yeah, hell yeah? Uh? 2:02:55.600 --> 2:02:58.960 And you concluders Daniel, Wild Game, what'sn't your freezer? What 2:02:59.040 --> 2:03:02.920 do you got going on? I have? I have some 2:03:03.040 --> 2:03:06.000 good stuff in there. I have some stuff saved for 2:03:06.120 --> 2:03:09.880 special occasions, and I have some stuff, um that are 2:03:09.960 --> 2:03:13.560 just a little weird that I have ideas on, like 2:03:13.680 --> 2:03:18.680 a snake. Do you have snake? I have a couple 2:03:18.680 --> 2:03:22.280 of snakes. Um. You know when we did the when 2:03:22.360 --> 2:03:24.160 I was at Rendezvous, I got to be a wild 2:03:24.240 --> 2:03:28.120 Game judge content the contest they did, you find it 2:03:28.240 --> 2:03:32.480 was hard to do. It was difficult because everybody wants 2:03:32.520 --> 2:03:36.600 to serve you like five different things, and I just 2:03:36.840 --> 2:03:39.200 want to judge you on one thing because I can't 2:03:39.240 --> 2:03:42.920 remember twenty people cooking five different things. It's like, I 2:03:43.120 --> 2:03:46.040 like two out of your five and the other three 2:03:46.120 --> 2:03:49.280 were just average. So now you're just below average. Had 2:03:49.320 --> 2:03:52.800 you just focused on that one good thing. Let's write 2:03:52.800 --> 2:03:56.920 a co co email to whoever runs that, because I've 2:03:56.960 --> 2:03:59.040 been saying it for years since Steve and I did it, 2:03:59.120 --> 2:04:01.080 that they need to tie eating up the rules a 2:04:01.160 --> 2:04:05.480 little bit because they're they're the playing fields just rough 2:04:05.600 --> 2:04:08.160 and rumbling in there, and people are getting screwed out 2:04:08.520 --> 2:04:10.920 of that deal. We're talking about Bad Country Hunter. When 2:04:10.920 --> 2:04:14.400 you go to the Bad Country Hunters and Anglers Manual Rendezvous, 2:04:14.480 --> 2:04:16.600 they have a wild game contest for different people from 2:04:16.600 --> 2:04:19.360 different state chapters team up a cook wild game dishes, 2:04:19.360 --> 2:04:22.040 and they bring in a bunch of judges, handful of judges, 2:04:23.000 --> 2:04:25.680 the pick judges who would have like the right to 2:04:25.760 --> 2:04:29.440 have an opinion. Yeah, I'd like to think I have 2:04:29.680 --> 2:04:31.960 the right now you do. But it's hard. It's hard. 2:04:32.240 --> 2:04:34.480 I find it, like I feel that like I would 2:04:34.480 --> 2:04:37.400 I would like to tweak out their system for him. Yeah, 2:04:37.640 --> 2:04:41.120 I kind of wanted to, but I was just happy 2:04:41.280 --> 2:04:45.120 to be there, so no complaining. Do you you read 2:04:45.200 --> 2:04:48.640 one of the judges too? Remember the snake. Was that Arizona? 2:04:49.440 --> 2:04:52.920 I think that was Arizona. Yeah, I thought they served 2:04:52.960 --> 2:04:55.120 a snake and I thought it was very good they did. 2:04:55.400 --> 2:04:58.680 It was like a good job texture of a shrimp. 2:04:58.920 --> 2:05:01.520 It was succulent, but it was like chicken ea flavor. 2:05:02.160 --> 2:05:04.800 So it gave me a lot of ways to spin 2:05:04.880 --> 2:05:09.040 off cooking with snake. Were you've been getting the snakes? 2:05:10.360 --> 2:05:14.600 They had jack rabble rattle snake have Alina and they 2:05:15.280 --> 2:05:18.600 freed the choia buds to right. They won the last 2:05:18.720 --> 2:05:20.640 year that I was and they've won this year too. 2:05:20.760 --> 2:05:23.840 They crushed it. They did. There was the same crew, 2:05:24.240 --> 2:05:29.120 the two women. It was spearheaded about two women. I 2:05:29.160 --> 2:05:32.880 think you're thinking Nevada because they did the big horn 2:05:33.000 --> 2:05:35.880 sheep testicles. Well that was Nevada. I think you might 2:05:35.960 --> 2:05:40.040 be right. I forgot it was a long time ago. Anyway, 2:05:40.320 --> 2:05:42.600 that's a that's anti hunting organization. Did you know that? 2:05:43.520 --> 2:05:48.520 What b h A man? Green decoys? Bro? Are you 2:05:48.680 --> 2:05:52.640 green decoys up there? Anyway? So, yeah, I've got some 2:05:52.760 --> 2:05:57.240 snake to mess with, and um, I've got some balls 2:05:57.320 --> 2:06:01.240 of bore bore balls. Bore balls? Is that what you're 2:06:01.240 --> 2:06:04.840 saving for the special occasion? That's a special occasion. That's 2:06:04.840 --> 2:06:08.400 a big ball. So I've got a game show that 2:06:08.440 --> 2:06:12.040 I'm like, oh shoot, I almost just gave away something 2:06:12.200 --> 2:06:15.520 I can't tell you. You got people you watch a 2:06:15.560 --> 2:06:18.960 game show with, and you're gonna sneak them balls. I 2:06:19.000 --> 2:06:21.480 can figure that out that fast, is correct? Am I wrong? 2:06:22.320 --> 2:06:25.800 It's caught? Yeah, but dang it, I missed that one. Up, 2:06:26.000 --> 2:06:28.120 I can't. I won't serve I won't serve balls. So 2:06:28.240 --> 2:06:30.600 heads up, if you're invited order Danielle's house to watch 2:06:30.680 --> 2:06:32.839 some kind of game show whatever, you're eating his balls. 2:06:33.720 --> 2:06:38.600 So before one you, guys, I was gonna do a 2:06:38.720 --> 2:06:43.480 game show called Name that Game where I serve a 2:06:43.600 --> 2:06:45.760 series of small plants and you have to figure out 2:06:46.000 --> 2:06:50.600 what animal it is? Not what animals? Well, I think 2:06:50.680 --> 2:06:52.680 there's some that's going to be a little clear to 2:06:52.840 --> 2:06:55.760 know what animal, and it would be harder to distinguish 2:06:55.840 --> 2:06:59.080 the cut in there. It's just vice versa. I think 2:06:59.280 --> 2:07:02.680 you just get his points where one knowing you get 2:07:02.720 --> 2:07:06.200 points for knowing the animal and extra for knowing the cut. 2:07:06.960 --> 2:07:10.080 Yeahs at two points. Well, I'm not going to do 2:07:10.240 --> 2:07:13.920 that one now because I just gave it away. That's 2:07:13.960 --> 2:07:19.120 a big ball. Off some pig. I've seen some doozies. Yeah, 2:07:19.480 --> 2:07:24.280 how big like golf ball, baseball? You know what I'm 2:07:24.280 --> 2:07:27.440 gonna talk about that time we castrated that boar. Have 2:07:27.480 --> 2:07:30.400 you ever had a colotche in Texas? Yeah, that's big, 2:07:30.440 --> 2:07:35.160 it is. Yeah, like the round Ones's not the hot 2:07:35.240 --> 2:07:38.839 dog ones. Yeah, it's like the weird rolls that are everywhere. 2:07:39.000 --> 2:07:42.200 Like a very German thing too. Yeah. On the woods, 2:07:42.240 --> 2:07:48.360 they're like breakfast. They're like pastries. Maybe I have They're 2:07:48.440 --> 2:07:51.000 really good. I might eat one without catching what the 2:07:51.120 --> 2:07:53.080 name of it was, but it doesn't. You have somebody 2:07:53.160 --> 2:07:57.520 handed you like a breakfast sandwich at some point, kind 2:07:57.520 --> 2:08:02.000 of an odd breakfast, like a ground all dough and 2:08:02.040 --> 2:08:08.040 in the middle there's some sort of meat cheese Michigan. 2:08:08.080 --> 2:08:10.640 They call him, you don't know, not purogis pete Doggins, 2:08:11.640 --> 2:08:17.280 that's how you say it. Lavian. I have a a 2:08:17.480 --> 2:08:23.839 substantial amount of carp filets, bone less Asian carp filets, 2:08:24.840 --> 2:08:30.360 and uh in my vaccine them. Yeah, did you pick 2:08:30.400 --> 2:08:33.320 the bones? Yeah? There there are no bones in this stuff. 2:08:34.280 --> 2:08:43.280 Um heads predominantly silversum. Good for you. The my experience 2:08:43.320 --> 2:08:46.080 with this stuff, though, is it is as flavorless. It 2:08:46.200 --> 2:08:49.680 is beautiful fish, but it's as flavorless as you can 2:08:49.840 --> 2:08:53.520 possibly get. Um. So I'm thinking about like doing some 2:08:54.480 --> 2:08:57.400 like miso stuff or making some buns or you know, 2:08:57.600 --> 2:09:00.160 marinating it and soy sauce and stuff like that. Up 2:09:00.920 --> 2:09:05.760 it needs. I didn't realize carp was so bland. Well, 2:09:05.880 --> 2:09:10.640 common carp is not common carp is like common carp different. Yeah, 2:09:10.840 --> 2:09:13.520 has a loud common carp wear is a loud hat. 2:09:15.440 --> 2:09:20.280 But a common carp is also an invertebrate eater um 2:09:21.480 --> 2:09:25.120 and it isn't as specialized as like the silver carp 2:09:25.200 --> 2:09:27.360 in the big head carp which are filter feeders. They 2:09:27.440 --> 2:09:30.640 eat zo plank them from the day they can eat 2:09:30.760 --> 2:09:34.000 to their last day, which turns out can be like 2:09:34.040 --> 2:09:36.280 a hundred and seventeen years down the road. So I 2:09:36.320 --> 2:09:39.080 don't think you properly emphasize that, like how difficult to 2:09:39.120 --> 2:09:41.920 clean they are a northern pike for example. A lot 2:09:41.920 --> 2:09:44.480 of people avoid like filet because they have the set 2:09:44.520 --> 2:09:48.760 of y bones Asian card like big head and silvers 2:09:48.920 --> 2:09:52.720 have three sets of wire bones. Yes, like you have 2:09:52.840 --> 2:09:55.560 to be surgical, would you cut strips around all the 2:09:55.720 --> 2:09:58.960 y bones so the way? Yeah, I mean that's really 2:09:59.040 --> 2:10:02.160 what what they're doing. One um, the interesting thing and 2:10:02.360 --> 2:10:06.000 interesting technique is the direction that the bones run. They 2:10:06.040 --> 2:10:09.560 actually run, they kind of slightly angle from the tail 2:10:09.760 --> 2:10:15.200 towards the head, and so when you you can do 2:10:15.400 --> 2:10:17.920 a top filet is what they were calling it, which 2:10:18.040 --> 2:10:21.360 is basically fileting the meat off the tops of the 2:10:21.520 --> 2:10:25.400 y bones, which would be like your dead center along 2:10:25.480 --> 2:10:28.960 the backbone, kind of traditional filet cut. But what they're 2:10:28.960 --> 2:10:31.040 doing is they go from the tail towards the head 2:10:32.080 --> 2:10:35.000 and they're not, you know, getting a lot of depth. 2:10:35.320 --> 2:10:37.560 It's maybe a quarter inch max on like a big 2:10:37.720 --> 2:10:41.400 carp um. But by going from the tail to the head, 2:10:42.040 --> 2:10:46.320 your knife is actually pushing the bones down the direction 2:10:46.400 --> 2:10:50.240 they want to go, and you get a deeper filet 2:10:51.440 --> 2:10:53.480 and no bones. But if you were to try to 2:10:53.560 --> 2:10:56.040 go from the head to the tail, then you're you're 2:10:56.120 --> 2:10:58.520 hitting bones the whole way and you're basically just getting 2:10:58.560 --> 2:11:02.400 like meat putty off of them. Yeah. Yeah, So you 2:11:02.440 --> 2:11:06.240 got like your backbone pieces like your loin strips, and 2:11:06.280 --> 2:11:08.440 they're like carp strip and then you have a center 2:11:08.520 --> 2:11:11.080 file at which that one I just talked about coming 2:11:11.120 --> 2:11:13.160 off the tips of the bones, and then there's a 2:11:13.200 --> 2:11:18.640 belly meat piece that's totally boneless. Um. And then some 2:11:18.760 --> 2:11:22.160 of these guys I was talking to, like they don't 2:11:22.200 --> 2:11:25.080 care about the bones at all, and they're just chopping 2:11:25.200 --> 2:11:26.840 up that whole file at throwing the whole thing in 2:11:26.880 --> 2:11:30.240 the fryer, and you're like eating around the bones head 2:11:30.360 --> 2:11:34.040 like that. Yeah. Man, I went to a place where 2:11:34.080 --> 2:11:35.360 they were trying to use and to make This guy 2:11:35.520 --> 2:11:37.120 was trying to start out this place and make fish 2:11:37.160 --> 2:11:40.000 oil out of them and drank some of that oil 2:11:40.080 --> 2:11:43.560 out of them. He was trying to like incinerate them, 2:11:43.800 --> 2:11:46.200 you know, and then you get like an oil from 2:11:46.240 --> 2:11:48.960 the wild. He was trying to find a way that 2:11:49.040 --> 2:11:54.040 they could sort of get some economic some byproducts off 2:11:54.080 --> 2:11:56.920 of them, you know, in order to encourage harvest. Yeah, 2:11:57.000 --> 2:12:02.480 well that's what the status Tennessee Uh, Tennessee Wildlife Resource 2:12:02.840 --> 2:12:07.240 Agency is actually putting a ten cent per pound um, 2:12:07.800 --> 2:12:11.400 not a bounty, but basically like a state incentive, which 2:12:11.480 --> 2:12:16.280 brings the market price of Asian carp up to uh, 2:12:16.480 --> 2:12:21.240 you know, right in the ballpark of catfish catfish. Yeah, 2:12:21.680 --> 2:12:25.680 so they're subsidizing the subsidizing the commercial harvest. Yeah, they're 2:12:25.720 --> 2:12:29.200 even supplying nets two folks that want to get into 2:12:29.360 --> 2:12:33.240 the catfish gild netting game. The carpet gild netting yep, 2:12:33.600 --> 2:12:36.880 ver sorry, carte gild netting. Yeah, yeah, it's pretty wild. 2:12:37.000 --> 2:12:39.000 But the way it was explained to me when I 2:12:39.120 --> 2:12:41.960 was looking into this about that netting is when they 2:12:42.000 --> 2:12:43.760 first came in there, they would have like nine inch 2:12:43.800 --> 2:12:46.000 square gill net in order to let all the game 2:12:46.080 --> 2:12:50.360 fish through, and you can pretty quickly eliminate like certain 2:12:50.400 --> 2:12:54.560 size classes of fish out of waters. But as that 2:12:54.640 --> 2:12:57.760 with them being filter feeders, that the idea that they 2:12:57.840 --> 2:12:59.480 put forth to me, what we're talking about, like these 2:12:59.520 --> 2:13:02.520 these invade of carp species in the Mississippi Ohio rivers. 2:13:04.120 --> 2:13:07.360 What they're saying is that you could eliminate size classes 2:13:08.240 --> 2:13:11.440 and be pretty strategic or pretty surgical with your mesh 2:13:11.520 --> 2:13:14.760 size what size carp you're catching. But even if you 2:13:14.880 --> 2:13:18.800 removed all of the large fish, so let's say even 2:13:18.880 --> 2:13:22.480 dropped down to a four inch mesh, right, you'll remove 2:13:22.600 --> 2:13:24.800 all of the carp that are of a certain size, 2:13:25.640 --> 2:13:30.160 but the river will still support X pounds of carp. 2:13:30.960 --> 2:13:36.280 It's just achieving its poundages through different sized fish. So 2:13:36.880 --> 2:13:40.320 by removing all this higher age class size class fish, 2:13:41.200 --> 2:13:43.880 You're still gonna have the same number of pounds of 2:13:43.960 --> 2:13:46.320 filter feeding carp. You're just not gonna have any big ones. 2:13:46.360 --> 2:13:48.680 You just got shiploads of small ones and they're eating 2:13:48.720 --> 2:13:51.480 the same amount of food. Yeah, does that explained? Because 2:13:51.480 --> 2:13:53.160 this is an old idea. I don't know if it's 2:13:53.200 --> 2:13:56.200 still current. I think it is still current. But you know, 2:13:56.280 --> 2:13:59.160 the way you measure any sort of life in a 2:13:59.320 --> 2:14:02.480 river is just biomass. And so so if you're a 2:14:02.480 --> 2:14:05.280 big trout person, you could go to a river that's 2:14:05.320 --> 2:14:10.920 got six eighty pound trout. Let's say, right, it never happened, 2:14:10.960 --> 2:14:14.760 But unless you're talking taman or something, anyway, you could 2:14:14.800 --> 2:14:18.560 have like six eighty pound trout, or you could have 2:14:19.600 --> 2:14:23.640 you know, eight hundred six pound trout. Being that that's 2:14:23.680 --> 2:14:26.320 what that's what they're saying. The problem with with gil 2:14:26.400 --> 2:14:30.160 netting carp is, Yeah, you're not going to reduce the 2:14:30.360 --> 2:14:32.839 poundage of carp that are in the river eating plankton. 2:14:33.320 --> 2:14:36.360 You're just gonna change the size structure. And what they 2:14:36.480 --> 2:14:42.040 need is like other fish in that game's fish category 2:14:42.640 --> 2:14:48.800 to have like booming population years that could outbalance that 2:14:49.120 --> 2:14:53.040 biomass equation, which is pretty much isn't gonna happen because 2:14:53.080 --> 2:14:56.640 the carp is so good at reproducing and you know, 2:14:56.720 --> 2:14:59.440 a huge carp is going to create a hell of 2:14:59.440 --> 2:15:02.360 a lot more eggs then a tiny Maybe over the 2:15:02.440 --> 2:15:04.720 long term you can wind of driving down the biomass. 2:15:05.080 --> 2:15:08.920 Yeah yeah. And you know the issue with specifically these 2:15:09.080 --> 2:15:14.000 filter feeding carp is they eat the same thing as 2:15:14.080 --> 2:15:17.480 they do when they're ninety as they do when they're 2:15:18.040 --> 2:15:23.560 juvenile fish um, which is zoo plankton and your game 2:15:23.640 --> 2:15:26.920 fish species. When they're a juvenile fish, that's what they 2:15:27.000 --> 2:15:32.040 start out eating is zoo plankton. Then they move on too, 2:15:32.880 --> 2:15:37.560 you know, other foods. But the issue is right, you 2:15:37.600 --> 2:15:45.200 could have tens of thousands of ninety pound filter feeders 2:15:45.280 --> 2:15:48.720 that are eating the same thing as you know, you're 2:15:48.800 --> 2:15:53.280 one inch finger laying bass or pike or whatever, walleye 2:15:53.360 --> 2:15:57.680 croppy um. So they're going to outcompete those tiny, tiny fish. 2:15:58.960 --> 2:16:01.480 That's the fear up, well, not even fear. I think 2:16:01.480 --> 2:16:04.880 it's demonstrated. Now you see a decrease in game fish 2:16:04.920 --> 2:16:08.240 and sent those areas. Isn't that true? Um? Is that 2:16:08.360 --> 2:16:11.160 not true yet? Man? According to the data, it's not 2:16:11.280 --> 2:16:14.600 true yet. UM, like not seeing the repercussions in the 2:16:14.760 --> 2:16:16.720 game fish. But what they're seeing is that they're seeing 2:16:16.800 --> 2:16:21.600 a reduction in game fish that anglers are bringing m UM, 2:16:21.760 --> 2:16:23.560 and a lot of it is just trying to figure 2:16:23.560 --> 2:16:25.840 out how to fish around the carp. So, like one 2:16:25.840 --> 2:16:27.440 of the guys that we went out with, he's a 2:16:27.480 --> 2:16:31.600 big time croppy guy. He was very frustrated with the fishery. Um, 2:16:31.640 --> 2:16:35.720 there's carp everywhere, um, and you're you know, traditional ways 2:16:35.760 --> 2:16:38.800 of fishing for the croppie would be to get like 2:16:38.959 --> 2:16:42.120 right on top of structure and fish down to it. 2:16:43.440 --> 2:16:46.039 But what he found out that you were doing, because 2:16:46.040 --> 2:16:48.080 this guy was really into the side scam so in 2:16:48.160 --> 2:16:51.640 are I could really see what was happening. Is he'd 2:16:51.680 --> 2:16:54.040 go over the top of structure, there'd be a bunch 2:16:54.080 --> 2:16:57.520 of carp above the structure, the carpet freak out and 2:16:57.680 --> 2:17:01.480 bail and then he'd get like maybe a croppy off 2:17:01.560 --> 2:17:05.840 of the structure. But if you sat thirty yards back 2:17:07.320 --> 2:17:12.240 and cast to the structure, making longer cast for croppy guy, um, 2:17:12.640 --> 2:17:15.279 the carp would remain there on top of the structure. 2:17:16.800 --> 2:17:19.120 His little tiny crop he baited fall through the carp 2:17:19.440 --> 2:17:21.600 and he'd be able to pick off. You know, half 2:17:21.640 --> 2:17:25.320 a dozen croppy off of that chunk of structure because 2:17:25.360 --> 2:17:29.960 they weren't blown out when the cart blew out. Yeah, 2:17:30.080 --> 2:17:33.000 or feeling the disturbance in the force if you will, Yeah, 2:17:33.120 --> 2:17:39.000 I'm with you. Interesting suppose you've got any concluders, just 2:17:39.080 --> 2:17:41.840 like peg bag. Enough of what Danielle and and Cal said, 2:17:41.879 --> 2:17:44.280 it is just like try stuff for yourself. I can't 2:17:44.800 --> 2:17:46.400 tell you how many times I was a kid that 2:17:46.520 --> 2:17:48.600 I had in my head because someone said it that 2:17:48.680 --> 2:17:52.960 like a running buck tastes bad, or antelope is gross. Um, 2:17:53.400 --> 2:17:57.199 just stuff like that, and you need to just try 2:17:57.280 --> 2:18:00.240 it for yourself. Like Danielle cooked a turkey sponge, right, 2:18:00.920 --> 2:18:03.840 that's really strange, but it was good. I hadn't heard 2:18:03.840 --> 2:18:06.520 of anybody cooking it before, but knowing what it was 2:18:06.720 --> 2:18:08.680 made me wonder why do we throw it away? And 2:18:08.959 --> 2:18:12.240 I I'm willing to eat something that could be horribly, 2:18:12.320 --> 2:18:16.160 horribly terrible just to know for myself that it's bad 2:18:16.240 --> 2:18:19.840 instead of just hearsay of it. There's a sponge away, 2:18:19.879 --> 2:18:23.120 it's worthless. And recently the obvious we we've cooked things 2:18:23.200 --> 2:18:26.879 as extreme as like crow and badger and it tasted 2:18:26.959 --> 2:18:30.040 like red meat or tasted like dark meat from a 2:18:30.120 --> 2:18:34.480 game bird. So you just don't like let those misconceptions 2:18:34.560 --> 2:18:37.520 kind of muddy your view of a different wild game. Yeah. 2:18:37.600 --> 2:18:38.880 I mean my whole lot of people are like, oh, 2:18:39.160 --> 2:18:43.200 you know, panda bear burger isn't great. You know, it 2:18:43.280 --> 2:18:45.400 really slowed you down, and you like get that in 2:18:45.440 --> 2:18:48.760 your head. Then later you realize I should have been 2:18:48.840 --> 2:18:51.200 hunting these things my whole life. You realize you could 2:18:51.200 --> 2:18:55.800 have got a really pretty jacket and a great burger. Uh, 2:18:56.840 --> 2:18:58.280 A lot of what we call over here. You can 2:18:58.280 --> 2:19:02.200 go find out about the meat eat dot com. Tons 2:19:02.280 --> 2:19:06.600 of information there, food stuff, Danielle's writing, Spencer's writing, all 2:19:06.720 --> 2:19:10.360 kinds of stuff. We'll touch on greater detail there. Um 2:19:11.320 --> 2:19:15.480 what else? Plug away, follow me on Instagram, Steven Ronella 2:19:15.800 --> 2:19:19.320 at Stephen Ronella and then you can look and find 2:19:19.360 --> 2:19:22.360 stuff and be like the do the do You're real 2:19:22.480 --> 2:19:29.280 great no protective iywear. Yeah you're explitting when you're bear 2:19:29.360 --> 2:19:31.000 feed again. All right, thank you