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Speaker 1: Welcome to the solid verbal hull.

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Speaker 2: That for me, I'm a man, I'm forty. I've heard

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Speaker 2: so many players say, well, I want to be happy.

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Speaker 2: You want to be happy for a day? Edith Steak

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Speaker 2: is that woo woom?

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Speaker 3: And Dan and Tye, welcome back to the solid Verbo

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Speaker 3: Boys and girls. My name is ty hilden Brand, joining

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Speaker 3: me as always on this magnificent Friday, the one and

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Speaker 3: only Dan Rubertstein. Sir, how you doing.

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Speaker 1: I'm pretty good, Ty, I can't complain. I just had

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Speaker 1: a nice mug of coffee. We're recording earlier than usual,

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Speaker 1: so I imagine both of us have more energy than people

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Speaker 1: may be used to, So I can't complain, Tie. And

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Speaker 1: the only thing I will say, and I'm about to

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Speaker 1: say it now please, is I can't guarantee anything in

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Speaker 1: the way of staying in this room behind this mic

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Speaker 1: after drinking two bucks of coffee to take a break

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Speaker 1: here and I don't know from eighteen to twenty three

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Speaker 1: minutes if.

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Speaker 3: We hear dead air, We're just going to assume that

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Speaker 3: your teeth are floating. You needed to step out, take

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Speaker 3: care of some business, and then in Thista here.

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Speaker 1: Welcome back to the show. I'm ty.

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Speaker 3: He is Dan. Happy Fridays. Hope everyone is excited for

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Speaker 3: the weekend. We are recording a little bit earlier than usual.

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Speaker 3: As Dan said, this is a Thursday morning tea time

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Speaker 3: for us, as we're going to talk through the news

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Speaker 3: and do an interview with the gentlemen. We haven't had

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Speaker 3: on the program in quite some time, which I don't

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Speaker 3: know why, I have no reason for it, but Michael Felder,

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Speaker 3: longtime friend of the show, it's going to stop by

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Speaker 3: and speak with Dan here in just a little bit.

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Speaker 3: We're going to go through that news. As I said,

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Speaker 3: if you don't already subscribe to the show, please do so.

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Speaker 3: Now we got all sorts of excitement coming down the pipeline.

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Speaker 1: Here.

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Speaker 3: Soliverbal dot com is our website. You can find all

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Speaker 3: the download links there. You can also find all the

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Speaker 3: links to our social media accounts, our Instagram, our Twitter,

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Speaker 3: our Facebook, our YouTube channel, and of course, if all

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Speaker 3: those things aren't enough to satisfy you as an enterprising verballer,

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Speaker 3: you can go on out to solidverbal dot reddit dot

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Speaker 3: com and join up with the teeming community overballers that

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Speaker 3: talk about each and every show long after the final bell.

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Speaker 1: Daniel if you want ties specifically write this down six

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Speaker 1: to one, oh ur, just go straight to the source.

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Speaker 1: TIS got you covered. So yeah, I think that covered everything. Ty,

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Speaker 1: Let's get into some I don't know, Let's talk about

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Speaker 1: what's going on. Let's talk about what's going on.

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Speaker 3: We have breaking news. I'm not gonna yell. I'm trying

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Speaker 3: to maintain my voice for tomorrow. I'm in a big

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Speaker 3: golf tournament.

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Speaker 1: I'll do an NPR boot boot boop.

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Speaker 3: A boop boop, which begs the question why do I

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Speaker 3: need my voice for a golf tournament? But nonetheless, the

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Speaker 3: Big Ten says it won't revisit decision to postpone fallse sports.

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Speaker 3: That is, according to Kevin Warren, as you know, Dan,

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Speaker 3: because this is kind of like a weird time, a

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Speaker 3: lot of stuff going on. You check Twitter, fifteen minutes,

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Speaker 3: you check it again, and pretty much the whole world changes. Yep,

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Speaker 3: we've now firmly entered into that territory of fans who

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Speaker 3: have sources. There's always the worst time as it relates

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Speaker 3: to sports content, but we're there now. And so amid

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Speaker 3: all of this backlash with the Big Ten pulling the

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Speaker 3: plug on its fall season, first Kevin Warren, new Commissioner,

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Speaker 3: felt the need to speak out. He said on Wednesday

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Speaker 3: via an open letter to the conference community that the

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Speaker 3: vote by Big ten's Council of Presidents and Chancellors was

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Speaker 3: quote overwhelmingly in support of postponing fall sports and will

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Speaker 3: not be revisited case closed. Quote. The decision was thorough

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Speaker 3: and deliberative and based on sound feedback, guidance and advice

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Speaker 3: for medical experts. Despite the decision to postpone fall sports,

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Speaker 3: we continue our work to find a path forward that

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Speaker 3: creates a healthy and safe environment for all Big ten

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Speaker 3: student athletes. Blah blah, blah blah blah. Okay, a number

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Speaker 3: of headlines I guess that you could unpack from that,

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Speaker 3: but chief among them is the fact that they're not

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Speaker 3: going to be revisiting this plan to postpone fall sports.

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Speaker 3: Stand Does that surprise you at all?

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Speaker 1: No? I think the surprising thing was the initial thing

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Speaker 1: where there wasn't too much clarity. The messaging seem pretty

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Speaker 1: muddled by the Big Ten in terms of who decided,

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Speaker 1: how they decided, what factors went into deciding what the

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Speaker 1: plan is moving forward, what the plan is for the fall,

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Speaker 1: what the plan is for the winter or spring eligibility

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Speaker 1: testing as it stands now testing goals as it relates

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Speaker 1: to what they didn't feel like they could meet, what

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Speaker 1: unknowns they we were concerned with, Why they were concerned

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Speaker 1: with it. I don't think they were hitting those specific

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Speaker 1: messaging targets, and so now they seem to have done

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Speaker 1: a better job of communicating the bullet points of their thinking.

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Speaker 1: So I think it's if you make a decision, if

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Speaker 1: it's based on what you consider to be sound reasons,

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Speaker 1: I can always appreciate sticking to that decision. It's the

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Speaker 1: clarity thing to me, and the Big Ten is now

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Speaker 1: at least taking a step forward for that, and I

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Speaker 1: don't think they wanted to take a step of Okay,

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Speaker 1: we decided this, but now there's saliva tests that we

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Speaker 1: can get back further after. I think they send them

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Speaker 1: to a lab. Don't quote me on that. It's not

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Speaker 1: on site. We can get the saliva test back, so

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Speaker 1: maybe that's encouraging. The thing is, though people are not

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Speaker 1: fully on campus, some schools are. I think you sent

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Speaker 1: me a Penn State video that wasn't not great. No,

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Speaker 1: it's not great, So I think it would have been

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Speaker 1: even worse to say, you know what, maybe we'll do

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Speaker 1: a five game season and just keep flip flopping. I

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Speaker 1: think you got to stick to a plan and then

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Speaker 1: do right by that plan instead of saying, well, make it,

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Speaker 1: might change something next week and then the week after that.

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Speaker 1: I think you just got to go with with what

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Speaker 1: the consensus seems to be. And that's what Kevin Warren

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Speaker 1: pointed to.

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Speaker 3: Yeah, and to that frustration James Franklin. I think this

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Speaker 3: was actually before Kevin Warren released the open letter. Franklin

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Speaker 3: expressed frustration by the lack of communication from the Big

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Speaker 3: Ten in canceling Fall Sports. I have the quote here

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Speaker 3: from him. I am extremely frustrated because we still have

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Speaker 3: very few answers to communicate to our young men and

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Speaker 3: their families about their futures, and very little understanding of

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Speaker 3: the factors contributing to the decision. So, as we said

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Speaker 3: on our Wednesday show, the interview we did with Ross

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Speaker 3: Dellinger from SI part of the problem here, of course,

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Speaker 3: the virus is what it all stems from, but the

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Speaker 3: communications effort on behalf of the Big Ten especially has

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Speaker 3: been sorely lacking. Hopefully this open letter from Kevin Warren

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Speaker 3: can do something to make that better. I did see

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Speaker 3: Gene Smith offered a letter of his own, talked a

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Speaker 3: little bit more about actively planning out how they might

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Speaker 3: go about a season in the winter or the springtime.

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Speaker 3: They're starting to think about those things now. Sandy Barber

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Speaker 3: from Penn State had mentioned earlier in the week that

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Speaker 3: she was starting to see plans for what she called

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Speaker 3: a compelling plan for a spring or winter season. My

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Speaker 3: guess is, now that the Big Ten is here, we're

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Speaker 3: going to find out more and more information regarding what

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Speaker 3: that plan looks like. At least that's what I would

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Speaker 3: hope for. But I understand the frustration, frankly, if you're

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Speaker 3: a player on one of these teams, if you're a

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Speaker 3: coach on one of these teams. Again, it's unfortunately, this

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Speaker 3: is not a problem isolated to anyone program. Within those programs,

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Speaker 3: the little bubbles that they've created for themselves, by and large,

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Speaker 3: they're all doing a pretty good job.

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Speaker 1: Yeah, oh yeah, absolutely, And I don't think that was

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Speaker 1: ever really too much of a concern. On the Big

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Speaker 1: ten level. We saw some you know, the Florida State

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Speaker 1: thing popped up, and then the receiver Warren Thompson said Okay,

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Speaker 1: I think I miscommunicated and I spoke too quickly, and

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Speaker 1: then there were you know, Syracuse stoppage, and they weren't

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Speaker 1: happy with how often they were being tested. But now

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Speaker 1: the ACC is I think, did you see three times

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Speaker 1: a week?

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Speaker 2: Yeah?

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Speaker 3: I think that's right.

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Speaker 1: Yeah, yeah, three times a week. So they're really ramping

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Speaker 1: up efforts despite you know, I'm sure we're going to

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Speaker 1: get to it in a second. Here some issues on

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Speaker 1: campuses in terms of clusters, but yeah, I didn't see

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Speaker 1: a specific Big Ten school that wasn't taking things seriously.

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Speaker 1: I mean, even as it relates to James Franklin. If

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Speaker 1: you remember the story that I think he was separating

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Speaker 1: from his family because of health issues within his family.

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Speaker 1: So James Franklin was sacrificing and taking this very seriously

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Speaker 1: to have a season. So just for him personally, the

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Speaker 1: lack of clarity, the lack of communications, it had to

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Speaker 1: be infuriating, especially as he is the one that has

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Speaker 1: to explain it to his staff and everybody within the

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Speaker 1: program and every single player, and when he isn't armed

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Speaker 1: with the information, it's got to be maddening.

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Speaker 3: I get it, No, I do completely, So all right,

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Speaker 3: We'll find out more on the Big ten front, but

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Speaker 3: at least for the time being, let's put aside the

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Speaker 3: fan rumors that I know are out there on Twitter

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Speaker 3: and imors.

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Speaker 2: Though.

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Speaker 1: Did you see there? What was it the Biden VP pick?

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Speaker 1: There were certain people were paying attention to tail numbers.

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Speaker 1: I was like, oh, private plane tail numbers, and they've

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Speaker 1: done that.

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Speaker 3: Y'all takes the back all right. You mentioned some of

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Speaker 3: the on campus issues that are out there. We're seeing

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Speaker 3: it at both North Carolina and Notre Dame. In both

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Speaker 3: cases they have paused temporarily their athletics programs amid some

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Speaker 3: rising case numbers on their respective campuses. On the Notre

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Speaker 3: Dame front, this is a quote from Father John Jenkins.

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Speaker 3: He says, our contact tracing analysis indicates that most infections

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Speaker 3: are coming from off campus gatherings. Good going, guys, way

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Speaker 3: to go, great, Thank you.

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Speaker 1: I wish you had got more specific. Most of most

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Speaker 1: of the cases are coming from Brandan, Brandan, we see

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Speaker 1: you on Orchard Street.

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Speaker 2: We see you.

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Speaker 1: Yeah.

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Speaker 3: Here is the thing, Okay. As Ross alluded to on

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Speaker 3: the Wednesday show, there is a divide not just within

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Speaker 3: the sport but around the country. We all know it

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Speaker 3: regardless of how serious you take the virus, and there

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Speaker 3: is a spectrum. I think we could all agree that

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Speaker 3: the sheer optics of a large gathering among unmasked students

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Speaker 3: is not going to bode well for college football.

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Speaker 1: No, not necessarily, it's not going to bode well.

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Speaker 3: It makes it harder for these institutions to move forward

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Speaker 3: with any degree of normalcy. Consider the fact that they

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Speaker 3: are coming at this almost entirely from a liability standpoint.

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Speaker 3: You may not like to hear that, but that is reality.

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Speaker 3: That's where we're at right now.

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Speaker 1: It's at least a large portion for sure.

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Speaker 3: That is where we're at right now. So to see

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Speaker 3: pictures like that on Twitter and social media and in

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Speaker 3: the news, it does not help our cause here, guys,

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Speaker 3: that's all I'm saying. Please keep that in mind before

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Speaker 3: you go out you're part of one of these off

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Speaker 3: campus gatherings. I know a lot of people in the

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Speaker 3: Notre Dame world were tweeting about some of these off

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Speaker 3: campus gatherings, in particular two parties that some seniors through

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Speaker 3: as students got back to campus. So, look, this is

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Speaker 3: going to be recurring.

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Speaker 1: If you even tried to reason with a seventeen or

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Speaker 1: eighteen year old tie, I don't. I don't fault them.

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Speaker 3: No, I get it.

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Speaker 1: I get it.

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Speaker 3: I you know how old are we. We're much older

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Speaker 3: than that at this point.

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Speaker 1: I'm in my early to mid twenties, and I just

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Speaker 1: I get it. I mean, being young and virile and

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Speaker 1: all those things tight. You put hundreds thousands of frankly

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Speaker 1: horny eighteen year olds, and I'm not saying horny for

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Speaker 1: each other's bodies. I'm just saying horny for being eighteen,

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Speaker 1: for doing just going out and having fun and being

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Speaker 1: in college and getting away from mom and dad. Like

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Speaker 1: what do you throw a bunch of beef into a

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Speaker 1: lion pit? Like the lions ate it?

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Speaker 2: What?

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Speaker 3: Come on, guys, respect the beef.

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Speaker 1: Yeah, it's hard to it's hard to in earnest get

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Speaker 1: angry at seeing eighteen year old college freshman nights, you know, sophomores,

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Speaker 1: junior whatever, acting like college kids. It's on the schools

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Speaker 1: for expecting anything different.

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Speaker 3: I would say I would, I would. Can't you agree

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Speaker 3: with you?

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Speaker 2: Yeah?

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Speaker 1: I mean you've talked multiple times on this show. You're

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Speaker 1: talking dozens and dozens, if not hundreds, of lucky Penn

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Speaker 1: State freshmen coming into and out of your dorm room.

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Speaker 3: I get it.

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Speaker 1: It's sure this is something that you stick to and

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Speaker 1: you stop talking about it recently, but you know, nobody

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Speaker 1: forgets on this show.

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Speaker 3: We'll see what happens. I don't get down it, but

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Speaker 3: I think we all understand that this is what's going

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Speaker 3: to happen on college campuses, right, And look, we hope

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Speaker 3: everyone's healthy. I don't know, I'm not rooting for this,

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Speaker 3: but we hope everyone's healthy in that. Surely we can

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Speaker 3: continue on with the sport that we love. But you know,

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Speaker 3: as Ross said, well we'll have to give it a

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Speaker 3: few weeks to find out where things end up on

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Speaker 3: the case front. By the way, on other Notre Dame fronts,

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Speaker 3: they did announce that they're going to host South Florida

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Speaker 3: on September the nineteenth. That's going to be their non

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Speaker 3: conference game in place of was it Western? It was

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Speaker 3: Western Michigan because the mac carceled so they needed to

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Speaker 3: fill that spot. And looks like it's going to be

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Speaker 3: USF on the nineteenth.

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Speaker 1: Bowls on a winning streak against Notre Dame. This is true, yes,

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Speaker 1: very true. I don't remember if they've played since they

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Speaker 1: beat Notre Dame. I can look that up, but I'm

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Speaker 1: just going to decide not to. They did lose. Charlie

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Speaker 1: Weiss was the coach or was that early? I might

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Speaker 1: have been early, Kelly.

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Speaker 3: I don't even remember. I think I blacked out.

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Speaker 1: I just hope that you're sweating just a little bit.

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Speaker 3: I am a little bit, a little bit clammy underneath

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Speaker 3: the arms right now. Okay, Florida State's gonna allow tailgating.

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Speaker 3: Uh okay. Parking lots are going to open three hours

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Speaker 3: before kickoff. Patrons must tailgate at their own spaces, and

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Speaker 3: everyone should maintain a six foot social distancing standard between

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Speaker 3: families and between tailgating areas. Face coverings are also encouraged

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Speaker 3: while walking through parking lots and socializing. Dan, you used

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Speaker 3: to do digital series for a little website some may

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Speaker 3: have heard of called Sports Illustrated dot Com SI dot

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Speaker 3: com for short.

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Speaker 1: Yeah, SI tour Guy.

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Speaker 3: SI tour Guy. Can you elaborate a little bit on

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Speaker 3: how you feel this plan will or won't work Once

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Speaker 3: out in the wild.

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Speaker 1: I've seen every color of jello shot tie. I've seen

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Speaker 1: shades of jello shot that would blow your mind. I've

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Speaker 1: seen gradient jello shots. Bottom of the shot cup. It's

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Speaker 1: green maybe, then a lime green, then a blue, and

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Speaker 1: then an indigo. I've seen it all tie and what

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Speaker 1: it leads to is social non distancing. Social cuddling is

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Speaker 1: the word in the term I would use. It doesn't

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Speaker 1: seem like a smart idea. It doesn't seem like we

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Speaker 1: need this now. If the idea is we should all

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Speaker 1: really be taking care of ourselves to prevent both infection

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Speaker 1: and perhaps unknowingly spreading infection, we should limit all of

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Speaker 1: the things that are not fully essential around college football.

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Speaker 1: And I get it because this show is about food.

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Speaker 1: I mean this specific episode, if not the show at large,

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Speaker 1: is about food and community and yelling about college football.

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Speaker 1: And I think it can be argued that tailgating is

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Speaker 1: the single best part of college football culture. But we

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Speaker 1: can take a far off. I think we can take

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Speaker 1: a fall off and just do things at home and

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Speaker 1: then show up to the game and practice safe procedures.

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Speaker 1: You know, it's just it's not going to end well.

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Speaker 1: Tailgating is a community thing.

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Speaker 3: That's the key point. There are probably a million people,

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Speaker 3: not a million people, A lot of people who will

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Speaker 3: go will tailgate responsibly and will enjoy themselves, and they'll say, well,

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Speaker 3: I'm keeping to myself, I'm not interacting with anybody. I

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Speaker 3: think this is safe, and in those cases it is safe,

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Speaker 3: I would agree with you. There are a lot of

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Speaker 3: cases where people will not abide by the rules, and

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Speaker 3: that's where I think the whole ending badly thing is

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Speaker 3: is a more realistic possibility. But I don't know. We'll

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Speaker 3: see how it goes, see how it goes that. I

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Speaker 3: haven't heard of many other schools addressing the tailgating thing.

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Speaker 3: My guess is that we'll probably hear more about this

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Speaker 3: the closer we get to our purported kickoff of this

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Speaker 3: twenty twenty weird fall season. We've got power three if

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Speaker 3: you will.

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Speaker 1: But let me tell you something tight about what it's

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Speaker 1: like at eight forty eight am at ten oh four am,

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Speaker 1: at nine to twenty six am at West Virginia, at Washington,

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Speaker 1: at Oklahoma State, at Tennessee, at Ohio State. We're talking

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Speaker 1: about twenty two year old women, twenty seven year old dudes,

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Speaker 1: nineteen year old dudes, sixty three year old women, fifty

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Speaker 1: seven year old dudes, all putting their arms around me

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Speaker 1: and saying, let me tell you about azyzy football. Let

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Speaker 1: me tell you of Loma State so overrated.

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Speaker 3: You have the video footage you prove it.

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Speaker 1: I do, I absolutely do. So that's my own personal

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Speaker 1: experience that those gradient colored jello shots lead to a

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Speaker 1: lot of social cuddling.

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Speaker 3: So with strangers like me, with strangers like you, Yeah,

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Speaker 3: total strangers.

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Speaker 1: They were very quick to say you need to put

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Speaker 1: me on. Let me tell you about Clint.

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Speaker 3: Shelfeah at North Dakota State. They do it intense with

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Speaker 3: like jet engine heaters to keep themselves warm.

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Speaker 1: Incredible a site to be hauling. Believe, peable bacon everywhere.

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Speaker 1: I loved it.

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Speaker 3: But it's tough, throws our asses off, but incredible.

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Speaker 2: Yeah.

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Speaker 3: Final tidbit here that I have on the list before

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Speaker 3: I interview, and this is actually very significant. This goes

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Speaker 3: to one of the points I think that James Franklin

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Speaker 3: had expressed some frustration with, and that was a whole

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Speaker 3: thing around eligibility. The NCAA Council is now recommending that

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Speaker 3: twenty twenty fall sports athletes retain the year of eligibility.

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Speaker 3: The Division one Council is recommending to the NCAA's Board

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Speaker 3: of Governors that all college athletes whose sports are traditionally

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Speaker 3: played in the Fall be allowed to keep their year

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Speaker 3: of eligibility that is Yahoo and twenty four to seven

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Speaker 3: sports as of Wednesday, naturally, after we hit the stop

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Speaker 3: button on our podcast. This is a measure of potential

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Speaker 3: eligibility relief that could ease the burden for schools and

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Speaker 3: players amid the ongoing pandemic. This is a big deal, Dan,

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Speaker 3: This is something that I think we've addressed a little

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Speaker 3: bit here and there in our conversations with Richard Johnson

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Speaker 3: and Nicole Auerback. The whole idea of eligibility to some

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Speaker 3: extent goes out the window in what could effectively be

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Speaker 3: a lost cause for all fall sports in twenty twenty.

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Speaker 1: Sure, yeah, I know this is just good sense. And

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Speaker 1: I know schools are going to have to figure out

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Speaker 1: how to juggle because we have incoming freshmen and not

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Speaker 1: necessarily outgoing underclassmen or seniors if they're maintaining eligibility, So

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Speaker 1: scholarship juggling will become a thing. And they're not cheap.

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Speaker 1: These are They're not just in class for free. Are

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Speaker 1: There are checks being written by athletic departments. And I

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Speaker 1: commend the schools and the NCAA and the conferences for

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Speaker 1: honoring scholarships, honoring eligibility. Because you're right, don't you know?

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Speaker 1: We've already seen two major programs in North Carolina I

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Speaker 1: think Michigan State and they're not playing, but North Carolina,

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Speaker 1: Michigan State and now North Carolina as well Notre Dame.

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Speaker 1: Excuse me pausing, already pausing things to get a sense

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Speaker 1: of what's going on because of clusters and positive tests.

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Speaker 1: I saw the test. The positivity test right at Notre

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Speaker 1: Dame was around twenty percent after three or four days,

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Speaker 1: which not ideal in terms of spreading, especially to older people.

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Speaker 1: So I do appreciate that the kids will not be

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Speaker 1: affected in pursuing their dreams and completing eligibility and maximizing

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Speaker 1: their NFL potential. So tip of the cap there, all right.

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Speaker 3: As always, if you have any further commentary, please do

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Speaker 3: hit us up. We are Solidverbal at gmail dot com.

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Speaker 3: You can also find us on Twitter, on Instagram, on Facebook.

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Speaker 3: We love to keep the conversation going. I know, by

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Speaker 3: the way, we still do have a reverblind open. I

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Speaker 3: lied when I said last week we'd keep it open

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Speaker 3: till Wednesday. We'll keep it open until this coming Wednesday.

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Speaker 3: That's sound okay with you, Dan, that's great by me.

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Speaker 3: Four toh eight verbal one. That's four eight eight three

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Speaker 3: seven two two five one. Call in if you've got

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Speaker 3: any hot takes or thoughts about what we're seeing around

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Speaker 3: the world of college football as it relates to postponements

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Speaker 3: and delays and cancellations and all that. We'd love to

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Speaker 3: hear from you, We really would. We'll mix it together.

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Speaker 3: We'll get our boy Ryan to cut up a off

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Speaker 3: season reverb segment.

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Speaker 1: Yeah. Also, I totally forgot when we were talking about

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Speaker 1: the Big Ten perhaps exploring January options indoor facilities in

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Speaker 1: various you know, Indianapolis and Detroit and places like that

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Speaker 1: that are drivable to a number of schools. With Midwest

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Speaker 1: and January inclement weather, I wanted to fit in the

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Speaker 1: term tiodome, and I just didn't want that to be

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Speaker 1: not in the ether. I didn't want that out in

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Speaker 1: the universe. If that's what we are getting, some combination

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Speaker 1: of Midwestern dome play, I'm ready for it, the TiO Dome.

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Speaker 3: Our conversation today, specifically your conversation today is with longtime

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Speaker 3: friend Michael Fielder. We haven't had Michael on in Forever

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Speaker 3: for no good reason. We love Michael, we haven't just

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Speaker 3: for whatever reason connected in what seems like forever. He

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Speaker 3: is a video analyst for Stadium. He's also a co

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Speaker 3: host on the Hand in the Dirt podcast, arguably the

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Speaker 3: best podcast logo in the entire podcast year.

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Speaker 1: You do like it. I mean it's a really great

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Speaker 1: title because it's regarding football and gardening and growing vegetables

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Speaker 1: and all things that I think we all should be doing.

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Speaker 1: So great title, great logo. Yeah, and with that, I

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Speaker 1: could not be more excited to only tangentially talk college

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Speaker 1: football because we have Michael Felder of Stadium. You've seen

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Speaker 1: him breaking down games, players, plays, schemes, anything you could

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Speaker 1: possibly want to learn about college football. He's doing it

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Speaker 1: for Stadium Michael Felder. But also if you follow I

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Speaker 1: believe it's It's Felder on Instagram, you know that he

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Speaker 1: does not eat store bought food. He makes food. He

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Speaker 1: is in charge of his stomach and his family's stomachs,

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Speaker 1: and that's why we have him here today. Michael Felder,

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Speaker 1: thank you so much for rejoining the solid Verbal.

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Speaker 2: Yeah. I'm super hyped to come on. I'm excited and yes,

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Speaker 2: I love that you the way that you put it

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Speaker 2: to tangentially talk college football. There's so much madness up

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Speaker 2: in the air and so many balls up in the air.

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Speaker 2: But to be able to talk about it from this angle,

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Speaker 2: I'm very excited because I do. I love food, I

437
00:23:52,840 --> 00:23:55,639
Speaker 2: love ingredients, I love cooking. One.

438
00:23:56,400 --> 00:23:59,520
Speaker 1: There's no college football without food. Be it tailgating, be

439
00:23:59,600 --> 00:24:04,520
Speaker 1: it watch parties, being it sad Thursday night acc game alone,

440
00:24:04,560 --> 00:24:08,920
Speaker 1: eating something. They're just tied together, and they've always been

441
00:24:09,119 --> 00:24:11,280
Speaker 1: for both of us for as long as we've been

442
00:24:11,280 --> 00:24:15,600
Speaker 1: covering the sport. Let's start here. You cook, and you

443
00:24:15,640 --> 00:24:18,280
Speaker 1: cook a lot, and you bake, and you smoke, and

444
00:24:18,320 --> 00:24:21,200
Speaker 1: you grill and you roast and you saw Tay, How

445
00:24:21,240 --> 00:24:24,919
Speaker 1: did you get started cooking? What was that process like

446
00:24:24,960 --> 00:24:25,199
Speaker 1: for you?

447
00:24:25,600 --> 00:24:27,560
Speaker 2: Man? I think it's a kind of a two. There's

448
00:24:27,720 --> 00:24:30,840
Speaker 2: two different paths. One. I loved cooking growing up, so

449
00:24:30,880 --> 00:24:33,359
Speaker 2: I started cooking all this stuff my mom made because

450
00:24:33,359 --> 00:24:37,080
Speaker 2: in my house and it's my mom and my two grandmas.

451
00:24:37,800 --> 00:24:39,919
Speaker 2: If you wanted to, I wanted to be around my

452
00:24:39,960 --> 00:24:41,480
Speaker 2: mom all the time. Is the way that my dad

453
00:24:41,520 --> 00:24:45,240
Speaker 2: said it. I was always upper skirt and just following

454
00:24:45,240 --> 00:24:47,080
Speaker 2: her around attached to her leg. But if you wanted

455
00:24:47,080 --> 00:24:49,200
Speaker 2: to be in the kitchen, which is where they were,

456
00:24:49,400 --> 00:24:52,400
Speaker 2: you had to do something, provide some value. Otherwise you're

457
00:24:52,440 --> 00:24:55,600
Speaker 2: just in the way. And so I started. The thing

458
00:24:55,680 --> 00:24:57,880
Speaker 2: that got me started cooking was wanting to be near

459
00:24:57,920 --> 00:25:01,919
Speaker 2: my mom and my grandmother's And it was literally, you know,

460
00:25:01,960 --> 00:25:05,320
Speaker 2: you pull apart the greens, or you chop vegetables, or

461
00:25:05,359 --> 00:25:08,359
Speaker 2: you do these things. And I graduated up the scales

462
00:25:08,560 --> 00:25:12,520
Speaker 2: of pulling apart greens with my hands, to being able

463
00:25:12,520 --> 00:25:15,040
Speaker 2: to use a knife to soak greens, to washing greens,

464
00:25:15,119 --> 00:25:18,440
Speaker 2: to now all of a sudden, you can peel potatoes.

465
00:25:18,440 --> 00:25:20,439
Speaker 2: And once you peel potatoes, now you can put them

466
00:25:20,440 --> 00:25:21,879
Speaker 2: in the water to bowl them. And then once you

467
00:25:21,880 --> 00:25:23,199
Speaker 2: put them in the water to bowl them, now you

468
00:25:23,200 --> 00:25:24,879
Speaker 2: can mash them, and you can mash the potato and

469
00:25:24,960 --> 00:25:27,200
Speaker 2: then you can now work on the sweet potato pie.

470
00:25:27,240 --> 00:25:28,720
Speaker 2: And you can do this to the point where when

471
00:25:28,720 --> 00:25:31,919
Speaker 2: I was probably I guess fourteen, maybe fifteen, I fried

472
00:25:31,920 --> 00:25:36,119
Speaker 2: my first turkey for Thanksgiving for my family, and up

473
00:25:36,200 --> 00:25:39,120
Speaker 2: until I moved to Chicago, I had been frying them

474
00:25:39,160 --> 00:25:42,439
Speaker 2: ever since, for my not just my mom's, not just

475
00:25:42,480 --> 00:25:45,080
Speaker 2: for my family, but also for my grandparents who lived

476
00:25:45,080 --> 00:25:46,639
Speaker 2: in Fayetteville, which is like a three hour drive, but

477
00:25:46,680 --> 00:25:48,200
Speaker 2: I would make sure to fry one for them, drive

478
00:25:48,240 --> 00:25:50,359
Speaker 2: it over, bring it back, and then come back. But

479
00:25:50,440 --> 00:25:54,040
Speaker 2: then also for my brother's family and his in laws,

480
00:25:54,040 --> 00:25:56,360
Speaker 2: I always did two twenty pound turkeys for them every year.

481
00:25:56,400 --> 00:25:58,240
Speaker 2: And then we got to the point where my wife's

482
00:25:58,240 --> 00:26:01,440
Speaker 2: co workers were like, Hey, we want to fry a turkey,

483
00:26:01,480 --> 00:26:05,080
Speaker 2: but we're really scared, and so I would fry a

484
00:26:05,119 --> 00:26:06,840
Speaker 2: turkey for them, And so we got to a point

485
00:26:06,840 --> 00:26:09,399
Speaker 2: one year I think I fried probably seventeen or eighteen turkeys,

486
00:26:10,040 --> 00:26:14,600
Speaker 2: what yes, for a couple for us. And this I

487
00:26:14,640 --> 00:26:16,200
Speaker 2: will tell you this is a pro tip. And we're

488
00:26:16,240 --> 00:26:18,560
Speaker 2: out at Thanksgiving yet I know that, but pro tip

489
00:26:18,640 --> 00:26:22,760
Speaker 2: for frying turkeys. Fry one bird first, put that bird

490
00:26:22,760 --> 00:26:24,760
Speaker 2: out for people to eat off of in the morning

491
00:26:24,960 --> 00:26:26,840
Speaker 2: they can pick off of it, and then fry the

492
00:26:26,880 --> 00:26:30,000
Speaker 2: next bird that's actually your bird for dinner. That's just

493
00:26:30,040 --> 00:26:33,160
Speaker 2: a pro tip because everyone wants the smell gets through

494
00:26:33,160 --> 00:26:35,280
Speaker 2: the house, Everyone's going to want some, so fry too,

495
00:26:35,960 --> 00:26:38,120
Speaker 2: and you want those leftovers. And then the other thing,

496
00:26:39,560 --> 00:26:42,520
Speaker 2: Dan is the other thing that got me into cooking

497
00:26:42,520 --> 00:26:44,320
Speaker 2: and I was always I could cook. I cooked through

498
00:26:44,359 --> 00:26:47,159
Speaker 2: college and made dinners for everybody and a lot of

499
00:26:47,160 --> 00:26:49,879
Speaker 2: my mom's like her classic recipes. But then when I

500
00:26:49,920 --> 00:26:52,360
Speaker 2: was at Bleacher Report, I was working on a really

501
00:26:52,359 --> 00:26:55,520
Speaker 2: big project and there was no demarcation. And as someone

502
00:26:55,680 --> 00:26:58,600
Speaker 2: I understood you work from home as well, right, yeah,

503
00:26:58,640 --> 00:27:00,840
Speaker 2: and so well we all work from home now, but

504
00:27:01,160 --> 00:27:03,600
Speaker 2: correct as someone who was working from home, there was

505
00:27:03,640 --> 00:27:09,359
Speaker 2: no demarcation from work to family, like time with my

506
00:27:09,440 --> 00:27:10,680
Speaker 2: wife to bedtime.

507
00:27:10,760 --> 00:27:12,520
Speaker 1: Yeah, I didn't.

508
00:27:12,280 --> 00:27:14,800
Speaker 2: Have a hard out or and so I just worked

509
00:27:14,840 --> 00:27:17,560
Speaker 2: around the clock and I was snacking and maybe we

510
00:27:17,680 --> 00:27:20,160
Speaker 2: ordered something or we bought like a to go thing

511
00:27:20,359 --> 00:27:21,840
Speaker 2: or and I was like, I need to get back

512
00:27:21,840 --> 00:27:24,119
Speaker 2: into cook and I just I felt horrible, and so

513
00:27:24,160 --> 00:27:26,880
Speaker 2: I had to get back into cooking. And cooking gives

514
00:27:26,880 --> 00:27:31,080
Speaker 2: me a hard shut off on the day. It allows

515
00:27:31,119 --> 00:27:33,000
Speaker 2: me to say no to doing radio when someone's like,

516
00:27:33,080 --> 00:27:35,359
Speaker 2: let's do radio at six fifteen and I'm like, I don't.

517
00:27:36,200 --> 00:27:37,280
Speaker 2: I don't want to do that.

518
00:27:37,520 --> 00:27:40,560
Speaker 1: I want to I'm dry brining. Then yeah, well.

519
00:27:40,400 --> 00:27:43,400
Speaker 2: It's good time with my family and shut things down.

520
00:27:43,680 --> 00:27:46,280
Speaker 2: And so it gave me a good shut off, and

521
00:27:46,359 --> 00:27:49,200
Speaker 2: then it also challenged my mind in a different way

522
00:27:49,240 --> 00:27:51,920
Speaker 2: than football. And I don't know for people that don't

523
00:27:51,920 --> 00:27:53,840
Speaker 2: work in this industry, and I know the forballers are

524
00:27:54,400 --> 00:27:56,400
Speaker 2: they come from all they come from all walks of life.

525
00:27:56,400 --> 00:27:59,520
Speaker 2: But when you work from you know, seven or eight

526
00:27:59,560 --> 00:28:02,560
Speaker 2: in the morning until four thirty five o'clock in the afternoon,

527
00:28:02,560 --> 00:28:06,959
Speaker 2: and you're all I'm doing is watching football. That's it.

528
00:28:07,160 --> 00:28:09,159
Speaker 2: That's all I'm doing. And so I needed something that

529
00:28:09,240 --> 00:28:12,120
Speaker 2: challenged my mind in a different way, and cooking gave

530
00:28:12,160 --> 00:28:15,760
Speaker 2: me sort of a decompression time, but also still felt challenging.

531
00:28:15,800 --> 00:28:18,880
Speaker 2: Like that was my Rubik's cube, was figuring out how

532
00:28:18,920 --> 00:28:21,640
Speaker 2: things worked. And I spent I spent one whole year

533
00:28:21,880 --> 00:28:25,679
Speaker 2: roasting chicken, and it was split breasts to wings, to

534
00:28:25,960 --> 00:28:30,200
Speaker 2: whole chickens to spat spatchcock cold chickens and figuring out

535
00:28:30,200 --> 00:28:31,679
Speaker 2: the thing that worked the best and doing them on

536
00:28:31,680 --> 00:28:33,600
Speaker 2: the grill for stealing them in the oven. And then

537
00:28:33,600 --> 00:28:35,720
Speaker 2: I spent a year working on braising, and it started

538
00:28:35,720 --> 00:28:39,760
Speaker 2: in like twenty fourteen, different liquids, different proteins working on braising,

539
00:28:39,800 --> 00:28:43,560
Speaker 2: and it really became a thing that I looked forward

540
00:28:43,600 --> 00:28:46,120
Speaker 2: to once I could put sports down for the day.

541
00:28:46,360 --> 00:28:50,000
Speaker 2: So that's those kind of two pairs. It's two separate paths,

542
00:28:50,000 --> 00:28:52,000
Speaker 2: but they worked kind of together. I had the base

543
00:28:52,080 --> 00:28:54,920
Speaker 2: knowledge that I needed because of my mother and my

544
00:28:55,160 --> 00:28:57,640
Speaker 2: growing up in my family, but then I took and

545
00:28:57,720 --> 00:29:00,600
Speaker 2: expanded it. And then obviously with Hand of the Dirt

546
00:29:00,640 --> 00:29:03,480
Speaker 2: the podcast expanded it to like growing my own stuff

547
00:29:03,480 --> 00:29:07,680
Speaker 2: instead of just buying everything. And yeah, we with the

548
00:29:07,720 --> 00:29:10,920
Speaker 2: exception of like some like super my Wife favorites, we

549
00:29:11,200 --> 00:29:14,480
Speaker 2: I don't think have had from an ingredient standpoint or

550
00:29:14,480 --> 00:29:16,920
Speaker 2: a composition standpoint, we haven't had a repeat meal since

551
00:29:16,920 --> 00:29:17,920
Speaker 2: probably twenty fourteen.

552
00:29:19,280 --> 00:29:22,640
Speaker 1: That is a wild thing, So let's go there. I

553
00:29:22,680 --> 00:29:25,120
Speaker 1: think a lot of people listening have their standbys, right

554
00:29:25,360 --> 00:29:27,080
Speaker 1: They know how to make a burger, they know how

555
00:29:27,120 --> 00:29:29,960
Speaker 1: to make a chili. You know, they'll throw together case

556
00:29:29,960 --> 00:29:32,640
Speaker 1: ida is in a pinch or something like that. Where

557
00:29:32,720 --> 00:29:36,560
Speaker 1: should people start If they're listening to this and they say, Okay,

558
00:29:36,600 --> 00:29:39,200
Speaker 1: I want to push myself, I want to make more.

559
00:29:39,200 --> 00:29:40,920
Speaker 1: And I think what you mentioned in terms of working

560
00:29:40,920 --> 00:29:43,280
Speaker 1: all day and needing that hard out because people are

561
00:29:43,600 --> 00:29:45,960
Speaker 1: in less control of their lives right now. You can't

562
00:29:45,960 --> 00:29:47,560
Speaker 1: go out to eat in the way you could. You

563
00:29:47,600 --> 00:29:50,520
Speaker 1: can't see friends in the way you could right now.

564
00:29:50,560 --> 00:29:53,880
Speaker 1: So cooking actually gives you a little bit of control back.

565
00:29:53,960 --> 00:29:56,400
Speaker 1: You can control what's going on plates in a way

566
00:29:56,440 --> 00:29:59,800
Speaker 1: that perhaps you didn't think about before. So if people

567
00:29:59,880 --> 00:30:02,520
Speaker 1: are looking to get away from what I think we

568
00:30:02,680 --> 00:30:07,040
Speaker 1: consider to be sort of mainstream standbys, winch are great.

569
00:30:07,440 --> 00:30:11,240
Speaker 1: Where should people start to get more control of what

570
00:30:11,280 --> 00:30:14,960
Speaker 1: they're cooking? Is it on the grill, is it vegetable wise,

571
00:30:15,080 --> 00:30:17,320
Speaker 1: is it bread wise? Where should they go?

572
00:30:17,560 --> 00:30:20,280
Speaker 2: I think there's a couple of different avenues. One, if

573
00:30:20,280 --> 00:30:23,000
Speaker 2: you're someone who's super ambitious and wants to go into

574
00:30:23,640 --> 00:30:25,719
Speaker 2: like you want to really challenge yourself, I think baking

575
00:30:25,840 --> 00:30:28,480
Speaker 2: is the way to go. From a baking bread. Not

576
00:30:28,600 --> 00:30:30,520
Speaker 2: this sour dough that was like all the rage for

577
00:30:30,640 --> 00:30:34,800
Speaker 2: the first month of quarantine, but like baking, like looking

578
00:30:34,800 --> 00:30:36,840
Speaker 2: at make finding out how to make your own white

579
00:30:36,840 --> 00:30:39,000
Speaker 2: loaf or your own wheatloaf, Like that's the thing we

580
00:30:39,040 --> 00:30:41,480
Speaker 2: don't We haven't had store bought bread in a long time,

581
00:30:41,520 --> 00:30:43,520
Speaker 2: because I have my own white loaf and I've modified

582
00:30:43,520 --> 00:30:46,360
Speaker 2: the recipe to fit for me and what works from

583
00:30:46,360 --> 00:30:49,280
Speaker 2: a consistency standpoint, I think that's what avenue if you're

584
00:30:49,280 --> 00:30:52,680
Speaker 2: really ambitious baking and pasta making if you really want

585
00:30:52,720 --> 00:30:52,920
Speaker 2: to make.

586
00:30:53,200 --> 00:30:55,160
Speaker 1: Oh, you can control the sugar too. There's a lot

587
00:30:55,160 --> 00:30:57,680
Speaker 1: more sugar in store brop bet store bought bread being

588
00:30:57,720 --> 00:31:01,480
Speaker 1: go realize bingo so much sugar. I cut the sugar

589
00:31:01,480 --> 00:31:03,560
Speaker 1: in half. And the other thing that I do is

590
00:31:03,600 --> 00:31:07,160
Speaker 1: I use honey instead of sugar. Nice and it really

591
00:31:07,320 --> 00:31:10,040
Speaker 1: it works. It works really well. And it's freezable too.

592
00:31:10,040 --> 00:31:13,280
Speaker 2: Yep, exactly. And that's the way because there's no actual

593
00:31:13,320 --> 00:31:15,200
Speaker 2: preservatives in the bread. The way that you have to

594
00:31:15,200 --> 00:31:17,680
Speaker 2: preserve it is I put it in the freezer. When

595
00:31:17,720 --> 00:31:20,480
Speaker 2: I need it, I put it in the freezer, sliced,

596
00:31:20,960 --> 00:31:22,800
Speaker 2: I slice it hand, slice it, put in the freezer

597
00:31:22,800 --> 00:31:24,280
Speaker 2: slice but when I need some I take it out.

598
00:31:24,320 --> 00:31:26,720
Speaker 2: It takes fifteen minutes to thaw and you can toast

599
00:31:26,760 --> 00:31:29,160
Speaker 2: it and it's fine and there's no preservatives, which is awesome.

600
00:31:29,880 --> 00:31:32,480
Speaker 2: So I would say pasta and bread making or my

601
00:31:32,560 --> 00:31:35,080
Speaker 2: go to would be my like if you're super ambitious,

602
00:31:36,400 --> 00:31:39,239
Speaker 2: including like pizza Do. And if you just look up

603
00:31:39,360 --> 00:31:42,000
Speaker 2: Thursday Night Pizza Do, it's a one hour Pizza Do

604
00:31:42,160 --> 00:31:45,120
Speaker 2: recipe that is without fail. We'll give you what you

605
00:31:45,200 --> 00:31:47,720
Speaker 2: get you where you need to be the other one

606
00:31:47,760 --> 00:31:52,280
Speaker 2: that I would say, that's kind of not it's I

607
00:31:52,320 --> 00:31:54,040
Speaker 2: think it's it's not to say that it's least it's

608
00:31:54,080 --> 00:31:59,400
Speaker 2: less ambitious than baking, but I think it is more

609
00:31:59,480 --> 00:32:02,880
Speaker 2: intense because baking there's so much time where you're resting things, right,

610
00:32:02,880 --> 00:32:07,040
Speaker 2: something's rest overnight. But for me, I would say, yeah,

611
00:32:07,280 --> 00:32:12,560
Speaker 2: grilling or smoking, especially in I'm gonna I'll say it.

612
00:32:12,600 --> 00:32:14,440
Speaker 2: I think grilling feels like some sort of a male

613
00:32:14,560 --> 00:32:22,080
Speaker 2: dominated situation, right. And I'm friends with Nicole Auerback who

614
00:32:22,120 --> 00:32:24,880
Speaker 2: works for the Athletic and she just now started grilling

615
00:32:24,960 --> 00:32:28,440
Speaker 2: during quarantine and she absolutely loves it and didn't realize

616
00:32:28,440 --> 00:32:30,440
Speaker 2: it was a thing that she could do, and she's like,

617
00:32:30,920 --> 00:32:33,200
Speaker 2: I'm learning so much. So I think grilling, if you're

618
00:32:33,240 --> 00:32:35,200
Speaker 2: a person that has not grown, if you're a woman

619
00:32:35,240 --> 00:32:37,800
Speaker 2: that felt intimidated by the grill, get into that. I

620
00:32:37,800 --> 00:32:40,080
Speaker 2: think it's a cool way you can you pick your proteins,

621
00:32:40,080 --> 00:32:43,040
Speaker 2: You learn about the balance of the fat, the salt,

622
00:32:43,200 --> 00:32:47,080
Speaker 2: the sort of that sour umami flavor, You learn about

623
00:32:47,120 --> 00:32:50,200
Speaker 2: all those things, and you really feel more power because

624
00:32:50,360 --> 00:32:53,200
Speaker 2: like you don't have to have your boyfriend or husband

625
00:32:53,240 --> 00:32:54,960
Speaker 2: come over and do it for you, like you can

626
00:32:55,000 --> 00:32:56,960
Speaker 2: do it yourself. So I think that's a huge thing

627
00:32:57,560 --> 00:33:00,480
Speaker 2: for people who either have not grilled, and specifically for

628
00:33:00,640 --> 00:33:02,960
Speaker 2: women who felt intimidated by the grill because it always

629
00:33:02,960 --> 00:33:04,920
Speaker 2: seemed like, you know, you see your dad and your

630
00:33:05,000 --> 00:33:08,120
Speaker 2: uncles gathered around the grill, huddled around the grill, looking

631
00:33:08,160 --> 00:33:10,480
Speaker 2: at the grill. I think that's a I think it's

632
00:33:10,520 --> 00:33:12,840
Speaker 2: a really cool skill to learn and to challenge yourself

633
00:33:12,840 --> 00:33:16,480
Speaker 2: and to feel some power over that fire, those flames

634
00:33:16,520 --> 00:33:18,880
Speaker 2: and whether charcoal or propane, you can get that job done.

635
00:33:18,880 --> 00:33:21,800
Speaker 2: And smoking is an extension of that. And I love

636
00:33:21,920 --> 00:33:26,000
Speaker 2: using the smoker because it is I'm from North Carolina.

637
00:33:26,920 --> 00:33:29,800
Speaker 2: I love eastern North Carolina barbecue. I think it is

638
00:33:30,080 --> 00:33:33,280
Speaker 2: to me that is barbecue. I love vinegar.

639
00:33:33,440 --> 00:33:36,840
Speaker 1: So one of the things that's interesting about grilling, and

640
00:33:36,880 --> 00:33:40,440
Speaker 1: I'm sure everybody listening to the show doesn't necessarily eat meat.

641
00:33:40,560 --> 00:33:42,560
Speaker 1: You know, you have some vegetarians, you have some vegans,

642
00:33:42,560 --> 00:33:45,040
Speaker 1: plant based people out there. And one of the things

643
00:33:45,040 --> 00:33:47,240
Speaker 1: that I think I was probably too late to and

644
00:33:47,280 --> 00:33:49,080
Speaker 1: this could be grilling, it could be roasting, it could

645
00:33:49,080 --> 00:33:52,640
Speaker 1: be smoking, is and I laughed looking at your feed

646
00:33:52,680 --> 00:33:55,920
Speaker 1: because you got very excited this spring about ramp season. Yes,

647
00:33:56,760 --> 00:34:01,640
Speaker 1: a root vegetable, what do you like? And ramps are fantastic.

648
00:34:01,680 --> 00:34:03,560
Speaker 1: And when we can talk ramps, we can talk leaks,

649
00:34:03,560 --> 00:34:07,520
Speaker 1: we can talk whatever you want, parsnips. But one of

650
00:34:07,520 --> 00:34:10,600
Speaker 1: the things is, I don't know if people think about

651
00:34:10,719 --> 00:34:16,240
Speaker 1: vegetables and charring and really getting crisp vegetables without having

652
00:34:16,280 --> 00:34:18,880
Speaker 1: to deep fry that much. What do you do in

653
00:34:19,000 --> 00:34:23,400
Speaker 1: terms of, you know, sort of bringing vegetables more forward.

654
00:34:23,719 --> 00:34:26,600
Speaker 2: So, oh man, this is I love this question because

655
00:34:26,719 --> 00:34:30,680
Speaker 2: I love so going back to using your oven when

656
00:34:30,680 --> 00:34:32,279
Speaker 2: we talked about baking. If you use your oven for

657
00:34:32,360 --> 00:34:35,759
Speaker 2: roasting things like carrots, oh, it's the best. You get

658
00:34:35,760 --> 00:34:38,759
Speaker 2: the sugar out of those carrots, and they're so delicious.

659
00:34:38,800 --> 00:34:40,840
Speaker 2: You throw a little bit of cayenne, salt and pepper,

660
00:34:40,840 --> 00:34:43,600
Speaker 2: olive oil, a little cayenne on there, and the robust.

661
00:34:43,360 --> 00:34:44,640
Speaker 1: Some spicy honey on there.

662
00:34:44,719 --> 00:34:49,120
Speaker 2: It's yes, there we go. It's so good. And on

663
00:34:49,160 --> 00:34:52,000
Speaker 2: the grill, I'm going to tell you mentioned vegetables, but

664
00:34:52,040 --> 00:34:54,160
Speaker 2: I'm going I'm gonna go fruit too. I think that

665
00:34:54,600 --> 00:34:57,719
Speaker 2: do it. Watermelon on the grill with a little balsamic

666
00:34:57,760 --> 00:35:00,000
Speaker 2: and maybe some goat cheese or some feta is fantast

667
00:35:01,719 --> 00:35:05,040
Speaker 2: It sounds like it's so much, but the reality is,

668
00:35:05,080 --> 00:35:07,319
Speaker 2: you slice those wedges pretty thick, you throw them on

669
00:35:07,320 --> 00:35:09,440
Speaker 2: the grill. There's still a little chilled on the inside,

670
00:35:09,440 --> 00:35:12,120
Speaker 2: but the outside gets a good char and they have

671
00:35:12,200 --> 00:35:15,920
Speaker 2: those natural sugars. Like when you grill, whether it's steak

672
00:35:16,040 --> 00:35:19,000
Speaker 2: or it's chicken, you have to add something to get

673
00:35:19,040 --> 00:35:23,080
Speaker 2: those that caramelization. And with fruit, it already has it

674
00:35:23,200 --> 00:35:27,120
Speaker 2: because it's naturally sweet. Vegetables have a lot of that too,

675
00:35:27,160 --> 00:35:29,480
Speaker 2: because even though they're vegetables, they still have some sweetness.

676
00:35:29,480 --> 00:35:32,239
Speaker 2: And so I love you mentioned ramps. I love a

677
00:35:32,239 --> 00:35:35,279
Speaker 2: grilled ramp. I also, we're in hatch chili season right now,

678
00:35:36,120 --> 00:35:41,520
Speaker 2: and hatch hatch chilies on the grill are remarkable. And yeah,

679
00:35:41,560 --> 00:35:43,680
Speaker 2: so from a grill standpoint, the other thing I would

680
00:35:43,680 --> 00:35:46,640
Speaker 2: say is take things that you cook inside, take them outside.

681
00:35:47,120 --> 00:35:50,040
Speaker 2: You you're used to roasting a chicken, take that outside,

682
00:35:50,080 --> 00:35:51,640
Speaker 2: put it on the grill. You can get a lot

683
00:35:51,680 --> 00:35:54,399
Speaker 2: of the same flavors, but you'll also get a little

684
00:35:54,400 --> 00:35:56,560
Speaker 2: bit more char, a little bit more that grill, especially

685
00:35:56,560 --> 00:35:59,200
Speaker 2: if you using charcoal that grill, that smoke flavor. I

686
00:35:59,280 --> 00:36:01,520
Speaker 2: love that. And the other thing I was going to say,

687
00:36:01,600 --> 00:36:03,759
Speaker 2: and you beat me to the punch when you when

688
00:36:03,800 --> 00:36:05,640
Speaker 2: you mentioned the vegetables. I was going to say, is

689
00:36:05,680 --> 00:36:09,720
Speaker 2: pick a different ingredient. Yeah, if you pick a new ingredient.

690
00:36:10,000 --> 00:36:13,120
Speaker 2: We don't get parsnips on the regular in North Carolina.

691
00:36:13,360 --> 00:36:15,000
Speaker 2: So when I moved to Chicago, I saw them when

692
00:36:15,000 --> 00:36:16,920
Speaker 2: I'm going to the grocery store and I was like,

693
00:36:17,000 --> 00:36:20,000
Speaker 2: let's try these. And you you know, you can google recipes,

694
00:36:20,040 --> 00:36:22,560
Speaker 2: you can just try it out yourself. But through some

695
00:36:22,600 --> 00:36:24,640
Speaker 2: of those on the grill, and they were great. Put

696
00:36:24,680 --> 00:36:28,640
Speaker 2: some in salt, they were fantastic. That's how I hate carrots.

697
00:36:28,719 --> 00:36:32,600
Speaker 2: I have hated carrots my entire life. And I realized

698
00:36:32,640 --> 00:36:36,400
Speaker 2: that if they are charred, they are good. They taste

699
00:36:36,440 --> 00:36:37,080
Speaker 2: good all the way.

700
00:36:38,160 --> 00:36:40,240
Speaker 1: They're so good. I was, it's funny. I was talking

701
00:36:40,280 --> 00:36:43,480
Speaker 1: to my parents about this, and my mom was complaining

702
00:36:43,480 --> 00:36:46,279
Speaker 1: that she can't get my dad to eat vegetables. My

703
00:36:46,360 --> 00:36:49,919
Speaker 1: dad loves crispy food. And I was like, just char

704
00:36:50,080 --> 00:36:52,520
Speaker 1: the hell out of some cauliflower, chart the hell out

705
00:36:52,520 --> 00:36:54,399
Speaker 1: of some broccoli, and hit it with some sea salt.

706
00:36:54,440 --> 00:36:57,080
Speaker 1: It's not it's not all that complicated. You just have

707
00:36:57,160 --> 00:36:59,600
Speaker 1: to think about what you can do to vegetables beyond

708
00:37:00,160 --> 00:37:02,239
Speaker 1: just putting them on a plate and steaming them. And

709
00:37:02,280 --> 00:37:05,680
Speaker 1: by the way, your fruit thing, I will I will

710
00:37:05,840 --> 00:37:08,040
Speaker 1: quarter some peaches and put them in a honey bath,

711
00:37:08,239 --> 00:37:08,800
Speaker 1: just some honey.

712
00:37:10,680 --> 00:37:13,520
Speaker 2: I've had a major Chicago find good peaches.

713
00:37:14,320 --> 00:37:16,319
Speaker 1: I haven't yet. I had them in New York. I

714
00:37:16,320 --> 00:37:18,200
Speaker 1: had some decent peaches, but I haven't found them in

715
00:37:18,320 --> 00:37:22,959
Speaker 1: Chicago yet. But just big picture, anytime you can grill

716
00:37:23,080 --> 00:37:26,160
Speaker 1: fruit and you get that charred sweet, even grilling vegetables

717
00:37:26,239 --> 00:37:28,680
Speaker 1: charts sweet. It actually makes if you're also eating meat,

718
00:37:28,760 --> 00:37:31,880
Speaker 1: it makes your meat better. You're adding variety to your plate,

719
00:37:31,960 --> 00:37:33,880
Speaker 1: and all of a sudden you're having a more complete

720
00:37:33,920 --> 00:37:37,800
Speaker 1: eating experience. So I could not recommend enough. Whether it's pineapple,

721
00:37:37,800 --> 00:37:40,319
Speaker 1: whether it's watermelon like you mentioned, and you get that

722
00:37:40,680 --> 00:37:43,560
Speaker 1: a sweet salty thing that's hard to get with meat,

723
00:37:43,800 --> 00:37:47,880
Speaker 1: you're getting actually a more complete flavor profile. Messing around

724
00:37:47,920 --> 00:37:49,359
Speaker 1: with vegetables and fruit on the grill.

725
00:37:49,440 --> 00:37:52,759
Speaker 2: Oh, I am so excited, Like I am, like this

726
00:37:52,880 --> 00:37:55,080
Speaker 2: is this is the stuff I love to talk about

727
00:37:55,080 --> 00:37:57,759
Speaker 2: because it's it's kind of like where are my passion lies?

728
00:37:57,800 --> 00:37:59,759
Speaker 2: And I think that choosing a different gradient, whether it

729
00:37:59,800 --> 00:38:02,520
Speaker 2: be a fruit or a vegetable. I also think look

730
00:38:02,560 --> 00:38:04,200
Speaker 2: at what meats on sale. We're living in like a

731
00:38:04,200 --> 00:38:06,560
Speaker 2: weird time right now, and part of that weird time

732
00:38:06,920 --> 00:38:10,799
Speaker 2: is looking at different cuts of meat because everyone is

733
00:38:10,840 --> 00:38:14,160
Speaker 2: so locked into boneless, skinless chicken breasts, which I will

734
00:38:14,160 --> 00:38:16,840
Speaker 2: say this are the worst. They're the worst meat you

735
00:38:16,840 --> 00:38:17,200
Speaker 2: can buy.

736
00:38:17,800 --> 00:38:20,200
Speaker 1: It's just it's difficult. I mean, you can it's the

737
00:38:20,200 --> 00:38:21,399
Speaker 1: hardest thing you can make.

738
00:38:21,520 --> 00:38:23,799
Speaker 2: It's the hardest thing to cook. But it's the thing

739
00:38:23,840 --> 00:38:27,560
Speaker 2: that most people go to that aren't good at cooking, right.

740
00:38:28,040 --> 00:38:31,520
Speaker 2: It's no, It's totally true. Get your thighs. Thighs, you

741
00:38:31,520 --> 00:38:33,840
Speaker 2: can cook them to death and they still are juicy.

742
00:38:34,480 --> 00:38:37,960
Speaker 2: But you try a new ingredient, like we've been. I'm

743
00:38:37,960 --> 00:38:40,920
Speaker 2: a New York strip guy, but New York strip has

744
00:38:40,960 --> 00:38:44,040
Speaker 2: apparently it's people, that's the thing people know how to cook.

745
00:38:44,400 --> 00:38:46,400
Speaker 2: So it's been more expensive. So I've been buying a

746
00:38:46,480 --> 00:38:50,480
Speaker 2: lot more of flank and skirt steak, and with flank

747
00:38:50,480 --> 00:38:53,200
Speaker 2: and skirt, the good thing about them is I don't

748
00:38:53,200 --> 00:38:56,880
Speaker 2: feel bad about a cheaper cut of meat, about throwing

749
00:38:56,920 --> 00:38:59,560
Speaker 2: that waking up in the morning, going through going through

750
00:38:59,640 --> 00:39:03,680
Speaker 2: my more routine late mid late morning, throwing that into

751
00:39:03,680 --> 00:39:05,480
Speaker 2: a marinade that I make. You throw some hoists and

752
00:39:05,520 --> 00:39:07,680
Speaker 2: some soy sauce. You work in a little bit of

753
00:39:07,680 --> 00:39:10,000
Speaker 2: olive oil. You know, whatever spices that you're looking for,

754
00:39:10,080 --> 00:39:12,279
Speaker 2: you put those in there. Your fresh herbs or your

755
00:39:12,320 --> 00:39:14,560
Speaker 2: dry herbs, you put those in there. You turn it

756
00:39:14,600 --> 00:39:16,600
Speaker 2: over throughout the day in the refrigerator, you take it

757
00:39:16,600 --> 00:39:19,680
Speaker 2: out an hour before you want to cook it. And

758
00:39:19,760 --> 00:39:21,879
Speaker 2: now you've got a great skirt steak that you can

759
00:39:22,000 --> 00:39:24,359
Speaker 2: use to as just eat a slice steak or guess

760
00:39:24,400 --> 00:39:28,440
Speaker 2: what it's great on tacos tacos. Yes, it's fantastic.

761
00:39:29,200 --> 00:39:32,160
Speaker 1: And it's one of those things too where it's going

762
00:39:32,239 --> 00:39:35,719
Speaker 1: to take three minutes aside, it takes no time once

763
00:39:35,760 --> 00:39:38,560
Speaker 1: you're actually making things. And something I discover with this,

764
00:39:38,640 --> 00:39:41,640
Speaker 1: and because everybody's life is a lot of people's lives

765
00:39:41,719 --> 00:39:45,200
Speaker 1: are thrown sort of backwards right now, that's sort of

766
00:39:45,239 --> 00:39:47,799
Speaker 1: a zen time too. You can throw on a podcast

767
00:39:48,200 --> 00:39:51,040
Speaker 1: and just sort of have your own little time. If

768
00:39:51,080 --> 00:39:53,920
Speaker 1: you've got kids, if you're you know, with family, friends, whatever,

769
00:39:54,320 --> 00:39:56,680
Speaker 1: it allows you to go outside and just sort of

770
00:39:56,719 --> 00:39:59,520
Speaker 1: do your thing, whether it's turning a steak, whether it's

771
00:39:59,560 --> 00:40:02,440
Speaker 1: making that sgetables. I wanted to ask you, and so

772
00:40:02,480 --> 00:40:08,560
Speaker 1: I'm going to saturdays specifically, how do you strategize? Because

773
00:40:08,719 --> 00:40:10,560
Speaker 1: I think like most people listening to here, and it's

774
00:40:10,840 --> 00:40:13,920
Speaker 1: worked for you, it's a passion, it's fun for everybody listening.

775
00:40:14,280 --> 00:40:17,360
Speaker 1: But how do you build your saturdays around both cooking

776
00:40:17,560 --> 00:40:21,279
Speaker 1: and watching? You know, because it's going eleven central to

777
00:40:21,440 --> 00:40:25,160
Speaker 1: one central. How are you programming your schedule? You're doing

778
00:40:25,200 --> 00:40:27,319
Speaker 1: it ahead of time? Are you waking up early? How

779
00:40:27,360 --> 00:40:28,160
Speaker 1: do you strategize?

780
00:40:28,239 --> 00:40:31,120
Speaker 2: Yeah, it's an ahead of time thing because once eleven

781
00:40:31,200 --> 00:40:35,440
Speaker 2: hits and everybody I know you're West Coast guy, like

782
00:40:35,719 --> 00:40:39,400
Speaker 2: originally like it's yes, it's so people love this idea

783
00:40:39,400 --> 00:40:43,640
Speaker 2: of nine am football. I'm North Carolina kid, I'm used

784
00:40:43,680 --> 00:40:45,640
Speaker 2: to noon football. And what nuone also meant for me

785
00:40:45,719 --> 00:40:47,960
Speaker 2: was I got to kind of lay around in bed

786
00:40:48,040 --> 00:40:52,920
Speaker 2: until ten ten thirty, then get up, shower, get all

787
00:40:52,960 --> 00:40:55,480
Speaker 2: my get my station, my workstation set up for the day,

788
00:40:55,520 --> 00:40:57,839
Speaker 2: and then go out and do my thing. And now

789
00:40:57,880 --> 00:41:00,960
Speaker 2: that eleven o'clock cuts eleven o'clock plus a kid cuts

790
00:41:01,040 --> 00:41:04,680
Speaker 2: that down so much that I got to do everything

791
00:41:04,719 --> 00:41:07,359
Speaker 2: before and so we do Fridays, we do Burger Night

792
00:41:07,400 --> 00:41:11,479
Speaker 2: and it's we grind our own meat here and handcut fries.

793
00:41:11,520 --> 00:41:14,520
Speaker 1: Wait, hold on, you grind if you have a hand grinder?

794
00:41:14,640 --> 00:41:15,799
Speaker 1: Is an electric grinder with.

795
00:41:15,960 --> 00:41:19,000
Speaker 2: The kitchen aid using the kitchen aid, okay, grinder attach?

796
00:41:19,120 --> 00:41:22,520
Speaker 1: And what is what is the big advantage because people

797
00:41:22,520 --> 00:41:24,400
Speaker 1: listening to this, I'm sure you go buy, you know,

798
00:41:24,440 --> 00:41:26,719
Speaker 1: a couple pounds of ground beef at the market and

799
00:41:26,800 --> 00:41:28,560
Speaker 1: you form it into patties and it goes on to

800
00:41:28,640 --> 00:41:31,719
Speaker 1: the grill. What's the advantage of grinding your own meat?

801
00:41:31,800 --> 00:41:32,520
Speaker 1: Is it a blend thing?

802
00:41:32,719 --> 00:41:35,680
Speaker 2: The two? Well, there's I think the blend is really

803
00:41:35,719 --> 00:41:38,520
Speaker 2: good because depending on what meat, what beef is on sale.

804
00:41:38,560 --> 00:41:41,760
Speaker 2: If we're doing beef burgers, you can pick your blend

805
00:41:42,160 --> 00:41:45,520
Speaker 2: because let's say, you know, if hanger steaks on sale

806
00:41:45,760 --> 00:41:48,840
Speaker 2: or short rip bone the short ribs are on sale,

807
00:41:49,080 --> 00:41:51,600
Speaker 2: grab those and I can juice the fat up. I

808
00:41:51,600 --> 00:41:53,720
Speaker 2: can juice the fat with a little bit of bacon fat.

809
00:41:54,719 --> 00:41:54,959
Speaker 1: Yep.

810
00:41:55,040 --> 00:41:58,960
Speaker 2: Can Also I've done burgers where we do burger we

811
00:41:59,040 --> 00:42:01,160
Speaker 2: do beef with bacon in the burger.

812
00:42:02,440 --> 00:42:05,040
Speaker 1: Yep, we do Lamberger ground. You grind down like a

813
00:42:05,080 --> 00:42:05,680
Speaker 1: pork belly.

814
00:42:05,760 --> 00:42:09,920
Speaker 2: Yeah, and so that's been really cool. And so I've

815
00:42:09,960 --> 00:42:11,560
Speaker 2: started making my own bacon, which I got to get

816
00:42:11,560 --> 00:42:13,799
Speaker 2: some to you. It's been really fine. Oh my god,

817
00:42:14,239 --> 00:42:15,080
Speaker 2: it's been great.

818
00:42:15,239 --> 00:42:18,440
Speaker 1: It's so you buy your buying a pork belly. Are

819
00:42:18,480 --> 00:42:22,880
Speaker 1: you grinding yourself, curing it myself or curing excuse me?

820
00:42:23,000 --> 00:42:27,080
Speaker 2: Yeah, curing it myself. And then then I put it

821
00:42:27,120 --> 00:42:29,480
Speaker 2: on the grip, put it on the smoker, smoke it.

822
00:42:30,760 --> 00:42:33,080
Speaker 2: Then you have your bacon. I freeze you know what

823
00:42:33,120 --> 00:42:34,839
Speaker 2: I'm not going to use. You can take it off,

824
00:42:34,880 --> 00:42:36,640
Speaker 2: you cut what you want. It's great.

825
00:42:37,040 --> 00:42:40,000
Speaker 1: Wow, what isn't worth the trouble? Because I hear you,

826
00:42:40,040 --> 00:42:43,600
Speaker 1: and I'm hearing everything is worth the trouble. I'm hearing

827
00:42:43,760 --> 00:42:47,280
Speaker 1: bake your own. I'm seeing pretzel buns. You're you're tweaking

828
00:42:47,280 --> 00:42:49,680
Speaker 1: and figuring out, and I love the passion all around.

829
00:42:49,719 --> 00:42:51,719
Speaker 1: But there has to be something where you're just like

830
00:42:52,400 --> 00:42:55,720
Speaker 1: storebod is good enough as an element to something bigger

831
00:42:55,719 --> 00:42:56,120
Speaker 1: and better.

832
00:42:56,920 --> 00:43:01,600
Speaker 2: Probably tortillas, I would say, if I had one thing, tortillas.

833
00:43:02,000 --> 00:43:05,759
Speaker 1: Tortillas are really they They are difficult because you're you're

834
00:43:05,800 --> 00:43:08,000
Speaker 1: needing to get the right temperature, you're needing to get

835
00:43:08,040 --> 00:43:10,000
Speaker 1: the right mix and water level, and you got to

836
00:43:10,000 --> 00:43:13,160
Speaker 1: get really good corn flour or you need lard with

837
00:43:13,600 --> 00:43:17,080
Speaker 1: traditional flower tortillas. I don't know if you've had the

838
00:43:17,480 --> 00:43:20,879
Speaker 1: Milagro brand in Chicago. They're fantastic.

839
00:43:21,400 --> 00:43:24,080
Speaker 2: Yep, that's and we by we buy those or La

840
00:43:24,080 --> 00:43:29,279
Speaker 2: Bandarita's because I just when i'm tacos are, I will

841
00:43:29,320 --> 00:43:31,439
Speaker 2: admit this, and I don't want anyone to don't come.

842
00:43:31,360 --> 00:43:32,839
Speaker 1: After me safe plaisus are.

843
00:43:33,160 --> 00:43:36,080
Speaker 2: They're an afterthought for me. That's a thing I would

844
00:43:36,120 --> 00:43:39,319
Speaker 2: never order or would never pick to have. But my

845
00:43:39,400 --> 00:43:42,520
Speaker 2: wife loves them. So when it gets to be three

846
00:43:42,719 --> 00:43:45,719
Speaker 2: thirty in the afternoon and I'm wrapped, getting close to

847
00:43:45,760 --> 00:43:47,880
Speaker 2: wrapping up my work day, and she's like, what are

848
00:43:47,880 --> 00:43:50,719
Speaker 2: we having for dinner? And I say, I didn't get

849
00:43:50,719 --> 00:43:52,440
Speaker 2: that far yet. I know I want to make this,

850
00:43:52,719 --> 00:43:55,120
Speaker 2: you know, I want to braise this pork. But I

851
00:43:55,160 --> 00:43:57,040
Speaker 2: was thinking maybe we do sandwiches. She was like, she goes,

852
00:43:57,080 --> 00:44:01,919
Speaker 2: what about tacos? And I'm like, I have a tortilla press, yeah,

853
00:44:01,920 --> 00:44:04,480
Speaker 2: but I say, don't. I don't want to make taco

854
00:44:04,560 --> 00:44:07,359
Speaker 2: I don't want to do that tonight. Luckily, in the

855
00:44:07,360 --> 00:44:10,880
Speaker 2: pantry we've got some pre made tacos that we can

856
00:44:11,000 --> 00:44:11,279
Speaker 2: roll with.

857
00:44:11,680 --> 00:44:14,040
Speaker 1: It's and one of the things with tacos or anything

858
00:44:14,080 --> 00:44:17,960
Speaker 1: with tortillas, if you throw them on your stove, not

859
00:44:18,040 --> 00:44:20,160
Speaker 1: in a pan, just throw them right on the burners

860
00:44:20,440 --> 00:44:22,400
Speaker 1: and you char them up on each side one. It

861
00:44:22,480 --> 00:44:25,360
Speaker 1: sort of rehydrates them a little bit. It steams on

862
00:44:25,400 --> 00:44:27,640
Speaker 1: the inside and you get a nice char on there.

863
00:44:27,800 --> 00:44:32,520
Speaker 1: Any store bought tortilla is made thirty five percent better

864
00:44:32,760 --> 00:44:35,480
Speaker 1: by charring it right before you you throw in your filling.

865
00:44:36,080 --> 00:44:39,279
Speaker 2: Yeah, and I'm I will say this, I'm lucky my

866
00:44:39,280 --> 00:44:43,319
Speaker 2: my sister in law, she is Mexican and they they

867
00:44:43,880 --> 00:44:45,880
Speaker 2: they don't make all their own tortillas either, So I'm like,

868
00:44:45,920 --> 00:44:51,200
Speaker 2: I feel better about that. But oh, always on a

869
00:44:51,239 --> 00:44:54,959
Speaker 2: gast of throw it's throwing the tortillas on the gas

870
00:44:55,000 --> 00:44:58,359
Speaker 2: stove and just right on top and getting it done out.

871
00:44:58,600 --> 00:45:01,040
Speaker 2: It's a thing I learned from them, m hmm, and

872
00:45:01,120 --> 00:45:03,840
Speaker 2: from her that I have carried into my regular life.

873
00:45:04,360 --> 00:45:07,480
Speaker 2: She is who bought me the tortilla press because she

874
00:45:07,640 --> 00:45:09,600
Speaker 2: was like, I know you're gonna want to make them yourself.

875
00:45:09,600 --> 00:45:12,200
Speaker 2: And there are times when I do make them myself, right,

876
00:45:12,320 --> 00:45:15,239
Speaker 2: especially if we want like mission burritos or something right,

877
00:45:15,680 --> 00:45:17,200
Speaker 2: and you got to have those big boys, and you

878
00:45:17,239 --> 00:45:20,600
Speaker 2: can't always find those in the store. So I'll make

879
00:45:20,640 --> 00:45:23,560
Speaker 2: those myself and then I'll i throw them on the

880
00:45:23,600 --> 00:45:27,160
Speaker 2: grill to get that same toasted effect. But if it's

881
00:45:27,320 --> 00:45:31,319
Speaker 2: if it's Tuesday, Wednesday, Thursday night tacos, we're gonna we're

882
00:45:31,320 --> 00:45:33,840
Speaker 2: going to the bag. That is the thing to me

883
00:45:33,920 --> 00:45:34,680
Speaker 2: that's not worth it.

884
00:45:35,080 --> 00:45:38,240
Speaker 1: When you are in the market, what are your standbys

885
00:45:38,280 --> 00:45:41,680
Speaker 1: for multi purpose that? Okay, this is what I'm always

886
00:45:41,680 --> 00:45:44,320
Speaker 1: buying because I know I can get five different meals

887
00:45:44,400 --> 00:45:46,960
Speaker 1: using this ingredient. That it's always just like, if you

888
00:45:47,000 --> 00:45:49,120
Speaker 1: look hard enough, this isn't a lot of what I cook.

889
00:45:49,960 --> 00:45:51,640
Speaker 1: Whole chickens, yep.

890
00:45:52,680 --> 00:45:55,239
Speaker 2: And I know they're intimidating to people, and I know

891
00:45:55,280 --> 00:45:57,160
Speaker 2: a lot of people don't like bones, which goes back

892
00:45:57,160 --> 00:46:00,880
Speaker 2: to our boneless, skinless chicken thing. But I'm telling you,

893
00:46:00,960 --> 00:46:03,480
Speaker 2: if you can get yourself comfortable with cutting out the

894
00:46:03,520 --> 00:46:07,160
Speaker 2: backbone of that chicken, you can get depending on how

895
00:46:07,239 --> 00:46:09,080
Speaker 2: much your family eats or the size of your family,

896
00:46:10,000 --> 00:46:11,759
Speaker 2: but you can get at least two meals out of that,

897
00:46:12,040 --> 00:46:14,480
Speaker 2: and you can get where you have a nice like

898
00:46:15,080 --> 00:46:19,120
Speaker 2: a French country roasted you know that, you know what

899
00:46:19,160 --> 00:46:21,440
Speaker 2: I mean, Like that roasted chicken with the rosemary and

900
00:46:21,480 --> 00:46:24,480
Speaker 2: the lemons or stuffed in there, that herb roasted chicken.

901
00:46:24,520 --> 00:46:27,080
Speaker 2: You can get that and then that, whether it's the

902
00:46:27,120 --> 00:46:29,080
Speaker 2: next day or the day after that, you pull that

903
00:46:29,200 --> 00:46:33,400
Speaker 2: chicken apart and you either have soup or you have tacos,

904
00:46:34,040 --> 00:46:36,040
Speaker 2: or you have a pulled chicken sandwich, or you have

905
00:46:36,080 --> 00:46:38,839
Speaker 2: a Philly cheese a chick a chicken cheese steak. You

906
00:46:38,880 --> 00:46:40,759
Speaker 2: have all those things. They're on the table for you.

907
00:46:42,320 --> 00:46:45,319
Speaker 2: It's great. True. I'm gonna go with onions too. I

908
00:46:45,320 --> 00:46:48,880
Speaker 2: think onions. Yep, that's an auto buy at the store.

909
00:46:50,120 --> 00:46:52,080
Speaker 2: Get your onions. I'm a red onions guy. What kind

910
00:46:52,120 --> 00:46:52,880
Speaker 2: of onions are you? Do?

911
00:46:52,920 --> 00:46:56,880
Speaker 1: You like sweet? Yellow? Usually because they saunte up nicely

912
00:46:57,960 --> 00:46:59,840
Speaker 1: if you go raw, they're not as harsh on a

913
00:47:00,120 --> 00:47:02,799
Speaker 1: a burger or cutting up on you know, into guacamole

914
00:47:02,920 --> 00:47:04,920
Speaker 1: or something like that. I'll go with the sweet yellows.

915
00:47:04,960 --> 00:47:08,160
Speaker 1: I like red, but that's generally the direction I go.

916
00:47:08,239 --> 00:47:10,560
Speaker 1: I was gonna ask though, just with burger, because I

917
00:47:10,640 --> 00:47:12,440
Speaker 1: know a lot of people listening that's going to be

918
00:47:12,480 --> 00:47:15,080
Speaker 1: their plan for a lot of saturdays burgers and dogs.

919
00:47:15,480 --> 00:47:18,279
Speaker 1: What is worth the effort? Is it the bun thing?

920
00:47:18,480 --> 00:47:21,160
Speaker 1: Is it blending your own meat thing? What to you

921
00:47:21,280 --> 00:47:23,920
Speaker 1: is that first step where it's just like, okay, let's

922
00:47:23,960 --> 00:47:26,759
Speaker 1: take what you were doing with burgers and let's just

923
00:47:26,840 --> 00:47:29,120
Speaker 1: make it thirty percent better. What's the priority?

924
00:47:29,719 --> 00:47:33,520
Speaker 2: So I don't want to exclude anybody based on whether

925
00:47:33,520 --> 00:47:36,600
Speaker 2: it's social economics or just space or equipment totally, So

926
00:47:36,680 --> 00:47:39,120
Speaker 2: I'm gonna I'm gonna go buns. Anyone can make a bund.

927
00:47:39,120 --> 00:47:41,320
Speaker 2: If you have a kitchen, you can make buns. Yes,

928
00:47:41,800 --> 00:47:44,960
Speaker 2: So I'm going to go buns first. I am partial.

929
00:47:45,080 --> 00:47:46,560
Speaker 2: I'll get to this in a second, but I'm partial

930
00:47:46,600 --> 00:47:48,640
Speaker 2: to buns. I think buns are great. You can do

931
00:47:48,719 --> 00:47:52,400
Speaker 2: it brioche, you can do the pretzel, but you control

932
00:47:52,440 --> 00:47:54,480
Speaker 2: all of it. I will also say this, I don't

933
00:47:54,480 --> 00:47:58,440
Speaker 2: know if you've had them before. English muffin hamburger is

934
00:47:58,560 --> 00:48:00,359
Speaker 2: top notch. Which is a thing you can buy at

935
00:48:00,360 --> 00:48:00,840
Speaker 2: the store.

936
00:48:01,080 --> 00:48:03,759
Speaker 1: Yes, Oh, it stands up to a burger really really well.

937
00:48:04,000 --> 00:48:06,400
Speaker 2: Yes, those nooks and crannies they stand up to the

938
00:48:06,480 --> 00:48:10,360
Speaker 2: juice really well. They stay together. Love English muff and burgers.

939
00:48:10,400 --> 00:48:12,120
Speaker 2: So that to me, if you're if you're looking for

940
00:48:12,120 --> 00:48:14,720
Speaker 2: a twist this week on when we get to the season,

941
00:48:14,760 --> 00:48:18,799
Speaker 2: you're looking for twist this season English muffin burgers, people

942
00:48:18,840 --> 00:48:20,600
Speaker 2: are gonna be like, what is this? And I had

943
00:48:20,600 --> 00:48:22,440
Speaker 2: my first one. I believe it was in New York City,

944
00:48:24,520 --> 00:48:26,680
Speaker 2: good grip. We're on the Upper East Side. I think

945
00:48:27,040 --> 00:48:30,520
Speaker 2: some little bar restaurant and they did their their burgers

946
00:48:30,520 --> 00:48:34,560
Speaker 2: on an English maybe mellons. It might be, okay, I

947
00:48:34,600 --> 00:48:36,640
Speaker 2: don't remember that. I don't remember the place it was.

948
00:48:36,719 --> 00:48:38,399
Speaker 2: It was also the time when I walked up there

949
00:48:38,560 --> 00:48:43,399
Speaker 2: from Midtown and saw Chris Fowler. I didn't say anything

950
00:48:43,440 --> 00:48:44,160
Speaker 2: to him, but I saw him.

951
00:48:45,200 --> 00:48:47,960
Speaker 1: That is yeah, he lives uptown. I forget if it's

952
00:48:47,960 --> 00:48:49,120
Speaker 1: the Upper East up or West.

953
00:48:50,520 --> 00:48:52,920
Speaker 2: Might be the West West, Upper West. Okay.

954
00:48:53,640 --> 00:48:56,560
Speaker 1: My big thing with burgers that has that has improved

955
00:48:56,640 --> 00:48:59,000
Speaker 1: him by thirty percent that I get the most compliments

956
00:48:59,040 --> 00:49:02,760
Speaker 1: on is over time. And you've talked about tweaking recipes

957
00:49:02,760 --> 00:49:07,200
Speaker 1: and just finding what really clicks my burger sauce. It

958
00:49:07,239 --> 00:49:09,120
Speaker 1: has made burger so much better. And I know a

959
00:49:09,120 --> 00:49:11,520
Speaker 1: lot of people are quick too, and it's delicious. Just

960
00:49:11,560 --> 00:49:13,759
Speaker 1: mix ketchup and mayo. Call it a day. Maybe throw

961
00:49:13,760 --> 00:49:16,440
Speaker 1: some salt in there and call it Thousand Island. If

962
00:49:16,480 --> 00:49:19,440
Speaker 1: you look up burger sauce recipes, and I found one

963
00:49:19,440 --> 00:49:21,799
Speaker 1: that I really liked from a restaurant called Husk both

964
00:49:21,840 --> 00:49:24,040
Speaker 1: in it's in Charleston and Nashville. Now I think it's

965
00:49:24,040 --> 00:49:27,880
Speaker 1: in Greenville. I started with their recipe for their burger

966
00:49:27,880 --> 00:49:30,960
Speaker 1: sauce and I made it my own. And it's mayo

967
00:49:31,280 --> 00:49:35,400
Speaker 1: and a thicker barbecue sauce, mustard chopped like really finely

968
00:49:35,440 --> 00:49:41,280
Speaker 1: diced dill, pickles, serracha, lemon juice, salt, pepper onion salt,

969
00:49:41,680 --> 00:49:44,120
Speaker 1: and I thrown a little bit of tortilla masa to

970
00:49:44,160 --> 00:49:47,719
Speaker 1: thicken it nice. And it's such a game changer to

971
00:49:47,760 --> 00:49:49,600
Speaker 1: put thought into a burger sauce.

972
00:49:51,360 --> 00:49:54,320
Speaker 2: I'm a sawt listen sauce boy right here. Of course,

973
00:49:55,160 --> 00:49:57,080
Speaker 2: I absolutely love sauce as I could go all day

974
00:49:57,080 --> 00:49:58,839
Speaker 2: on those. If we were going to add to the

975
00:49:58,880 --> 00:50:00,520
Speaker 2: things that I said that people can do to step

976
00:50:00,520 --> 00:50:02,600
Speaker 2: their game up, sauce is another one of them. Learn

977
00:50:02,640 --> 00:50:04,600
Speaker 2: how to make a gas stream, learn how to make

978
00:50:04,600 --> 00:50:06,840
Speaker 2: an aoli. Those are all things that you can do.

979
00:50:06,880 --> 00:50:10,160
Speaker 2: They're great. I love sauce, so yeah, I think adding

980
00:50:10,160 --> 00:50:12,279
Speaker 2: a sauce is fantastic. I've been playing with my own

981
00:50:12,360 --> 00:50:15,120
Speaker 2: barbecue sauce, and the issue that I had had for

982
00:50:15,160 --> 00:50:18,359
Speaker 2: a while is that once it's not warm anymore, it

983
00:50:18,440 --> 00:50:22,880
Speaker 2: thickens too much. Yes, And playing with the vegetable oil

984
00:50:23,000 --> 00:50:25,799
Speaker 2: or the olive oil component of that to keep it

985
00:50:25,840 --> 00:50:27,800
Speaker 2: a little more loose so that I can pull it

986
00:50:27,840 --> 00:50:30,360
Speaker 2: out of the fridge to use is important. But I

987
00:50:30,800 --> 00:50:33,799
Speaker 2: mean molasses with bourbon you throw in you know, your

988
00:50:33,840 --> 00:50:35,680
Speaker 2: onion and your garlic and all those things, and a

989
00:50:35,680 --> 00:50:38,640
Speaker 2: little seasoned salt and whatnot, and you get it. I love,

990
00:50:39,000 --> 00:50:41,560
Speaker 2: I love a saucy burger, So yes, I think I

991
00:50:41,600 --> 00:50:43,799
Speaker 2: would go bun, I would go sauce. Then I would

992
00:50:43,800 --> 00:50:46,160
Speaker 2: go if you've got the time, the space, the ability

993
00:50:46,200 --> 00:50:48,480
Speaker 2: to grind your own meat, I would go there. And

994
00:50:48,520 --> 00:50:52,000
Speaker 2: the reason I say that is the thing about ground meat.

995
00:50:52,239 --> 00:50:55,120
Speaker 2: That and I'm not one of these like weird I'm like,

996
00:50:55,120 --> 00:50:56,600
Speaker 2: and I'm not going to call people freaks, but I'm

997
00:50:56,640 --> 00:50:59,759
Speaker 2: not one of these people just like weirded out by

998
00:51:00,160 --> 00:51:02,560
Speaker 2: like meat. I'm not weirded by it, of course, but

999
00:51:02,680 --> 00:51:05,239
Speaker 2: what I am weirded out by a little bit at

1000
00:51:05,360 --> 00:51:08,240
Speaker 2: least is the fact that that ground beef comes from

1001
00:51:08,280 --> 00:51:13,319
Speaker 2: a bunch of different cows. Yes, And there's something too

1002
00:51:13,800 --> 00:51:18,200
Speaker 2: knowing that that meat that I'm grinding came from this

1003
00:51:18,280 --> 00:51:23,360
Speaker 2: one cow. It's one piece of that cow's origin.

1004
00:51:23,400 --> 00:51:24,080
Speaker 1: It's homogenous.

1005
00:51:24,160 --> 00:51:27,840
Speaker 2: Yeah, yeah, that to me, I don't know. I find

1006
00:51:27,920 --> 00:51:32,040
Speaker 2: benefit to that. The same thing with like that's the

1007
00:51:32,080 --> 00:51:35,400
Speaker 2: same thing with vegetables, right, like you, I like to

1008
00:51:35,480 --> 00:51:38,120
Speaker 2: just get that one whole onion or that one whole

1009
00:51:38,160 --> 00:51:40,520
Speaker 2: bell pepper. I know what that is, and then I

1010
00:51:40,520 --> 00:51:42,799
Speaker 2: can I can cut it up myself. But I think

1011
00:51:42,840 --> 00:51:44,640
Speaker 2: it's the same thing with meat for me where I know,

1012
00:51:44,880 --> 00:51:46,799
Speaker 2: which is also probably why I buy whole chickens most

1013
00:51:46,840 --> 00:51:50,080
Speaker 2: of the time, because that's the whole thing. That's it,

1014
00:51:50,120 --> 00:51:54,200
Speaker 2: that's the guy and that so. And I do think

1015
00:51:54,239 --> 00:51:57,239
Speaker 2: that there's a difference in quality, and you can do

1016
00:51:57,280 --> 00:51:59,480
Speaker 2: it in a food processor. I use the meat grinder,

1017
00:51:59,560 --> 00:52:04,239
Speaker 2: but there's a difference in the consistency where it's not

1018
00:52:04,440 --> 00:52:08,560
Speaker 2: those long strands, right. That makes it a lot easier

1019
00:52:08,640 --> 00:52:12,160
Speaker 2: to not just patty out. But it also I don't know,

1020
00:52:12,200 --> 00:52:14,279
Speaker 2: when you when you bite it, when you eat it,

1021
00:52:14,280 --> 00:52:17,520
Speaker 2: it tastes you can taste. The difference is what I'm.

1022
00:52:17,320 --> 00:52:20,920
Speaker 1: Saying would have been your biggest failures. I mean, you

1023
00:52:20,960 --> 00:52:24,080
Speaker 1: mentioned barbecue sauce. But what if you were going to

1024
00:52:24,120 --> 00:52:27,360
Speaker 1: tell people I have failed at this already, so don't

1025
00:52:27,360 --> 00:52:30,320
Speaker 1: do what I did. What what are the failures people

1026
00:52:30,360 --> 00:52:32,800
Speaker 1: should skip or at least get beyond.

1027
00:52:33,600 --> 00:52:42,799
Speaker 2: Oh read the instructions like it sounds so easy, but

1028
00:52:43,360 --> 00:52:46,360
Speaker 2: read like. There have been times when I was making

1029
00:52:47,640 --> 00:52:49,719
Speaker 2: what I've been baking bread, especially early, when I was

1030
00:52:49,760 --> 00:52:52,400
Speaker 2: baking bread, that I, you know, left out the vegetable oil,

1031
00:52:52,719 --> 00:52:55,000
Speaker 2: or I left out you know, I wanted to add

1032
00:52:55,080 --> 00:52:57,000
Speaker 2: rosemary into it and then I left that out, or

1033
00:52:57,000 --> 00:52:59,640
Speaker 2: I left leaving ingredients out because I wasn't reading close

1034
00:52:59,719 --> 00:53:05,200
Speaker 2: enough is incredibly frustrating. Pay attention to your oven. Oh yes,

1035
00:53:05,320 --> 00:53:07,919
Speaker 2: not knowing your oven is another huge sveil that I had.

1036
00:53:08,440 --> 00:53:11,200
Speaker 2: And I will say this this is not my tip.

1037
00:53:11,239 --> 00:53:13,680
Speaker 2: This is a coach illustrated tip. But if you take

1038
00:53:14,080 --> 00:53:15,839
Speaker 2: just go buy the cheapest white bread you can find

1039
00:53:15,840 --> 00:53:18,359
Speaker 2: at the store, Put it onto a sheet pan, put

1040
00:53:18,360 --> 00:53:21,040
Speaker 2: it into your oven, turn your oven to three p fifty,

1041
00:53:21,600 --> 00:53:25,120
Speaker 2: give it ten fifteen minutes, and look where the bread

1042
00:53:25,160 --> 00:53:27,680
Speaker 2: is burned versus the bread is not cooked at all.

1043
00:53:27,960 --> 00:53:32,279
Speaker 2: And now you know your oven's hotspots very important, but

1044
00:53:32,560 --> 00:53:34,920
Speaker 2: I just didn't know. When I moved to Chicago. I

1045
00:53:34,920 --> 00:53:37,080
Speaker 2: didn't know the oven, and so stuff that I was

1046
00:53:37,120 --> 00:53:40,680
Speaker 2: doing at home in Charlotte kept not working here. And

1047
00:53:40,960 --> 00:53:42,759
Speaker 2: the good thing is I've cooked enough that I could

1048
00:53:42,800 --> 00:53:46,920
Speaker 2: save stuff or turn it into something else. But there

1049
00:53:46,960 --> 00:53:49,160
Speaker 2: have been braizes where I take the lid off to

1050
00:53:49,200 --> 00:53:51,000
Speaker 2: get a char at the end, and all of a sudden,

1051
00:53:51,040 --> 00:53:53,279
Speaker 2: we've burnt something and we don't have any We got

1052
00:53:53,320 --> 00:53:57,080
Speaker 2: no more juice at the end because it's the broiler

1053
00:53:57,280 --> 00:53:59,239
Speaker 2: works way better on a gas oven than it does

1054
00:53:59,239 --> 00:54:01,560
Speaker 2: in an electric one, and so we've kept all the

1055
00:54:01,640 --> 00:54:03,480
Speaker 2: juice out. And now I've got to figure out what

1056
00:54:03,480 --> 00:54:04,919
Speaker 2: I'm going to do with this meat that's a little

1057
00:54:04,960 --> 00:54:11,759
Speaker 2: bit dry we've got. Oh goodness, gracious, I have I

1058
00:54:11,840 --> 00:54:15,680
Speaker 2: told you missing ingredients on bread? Look looking, check and

1059
00:54:15,760 --> 00:54:20,120
Speaker 2: see if you're using baking soda or baking powder. Oh yeah,

1060
00:54:20,440 --> 00:54:23,719
Speaker 2: that is another one that's been huge, and it's they

1061
00:54:23,719 --> 00:54:28,400
Speaker 2: don't do the same things. And when you're substituting ingredients,

1062
00:54:29,360 --> 00:54:33,920
Speaker 2: I advise that you write them down because maybe everyone's

1063
00:54:33,920 --> 00:54:38,600
Speaker 2: smarter than I am, but Dan, I have forgotten in

1064
00:54:38,640 --> 00:54:41,719
Speaker 2: the middle of trying to double a recipe, to double everything,

1065
00:54:42,120 --> 00:54:45,320
Speaker 2: and gotten to the point where, oh, this looks like crap.

1066
00:54:46,239 --> 00:54:47,600
Speaker 2: Well we're going to have to restart.

1067
00:54:48,160 --> 00:54:50,719
Speaker 1: Yeah, restart Yeah.

1068
00:54:50,760 --> 00:54:53,000
Speaker 2: And my most recent fail this key lime pie, and

1069
00:54:54,160 --> 00:54:58,120
Speaker 2: it's I forgot to spray or butter the pan, and

1070
00:54:58,239 --> 00:55:01,360
Speaker 2: so the gram crack her just kind of stuck to

1071
00:55:01,520 --> 00:55:04,440
Speaker 2: my Pyrex dish and I couldn't get it out. The

1072
00:55:04,440 --> 00:55:08,839
Speaker 2: filling tasted great, couldn't get the crust out. And that's

1073
00:55:08,840 --> 00:55:12,040
Speaker 2: happened to me two times. I think it happened to

1074
00:55:12,040 --> 00:55:13,560
Speaker 2: me with a pecan pie a couple of years ago.

1075
00:55:13,600 --> 00:55:15,200
Speaker 2: It happened to me with the key Lime pie, simply

1076
00:55:15,280 --> 00:55:19,000
Speaker 2: because I was so anxious to get the crust done

1077
00:55:19,080 --> 00:55:21,239
Speaker 2: in the crust in that I forgot to spray. And

1078
00:55:21,239 --> 00:55:23,759
Speaker 2: guess what, you can't go back in spray once you've

1079
00:55:23,800 --> 00:55:28,520
Speaker 2: pressed out a gram cracker crust into a Pyrex dish.

1080
00:55:29,120 --> 00:55:31,840
Speaker 1: Where do you look for recipes? Where are your sources?

1081
00:55:31,840 --> 00:55:34,440
Speaker 1: What do you look for in a recipe? Where do

1082
00:55:34,480 --> 00:55:35,840
Speaker 1: you what do you trust?

1083
00:55:36,560 --> 00:55:40,760
Speaker 2: So I am I stand Chef John all day. Chef John.

1084
00:55:41,000 --> 00:55:44,000
Speaker 2: I think he's on all recipes yep. I love his

1085
00:55:44,040 --> 00:55:46,520
Speaker 2: white bread recipe that I've modified a little bit English

1086
00:55:46,600 --> 00:55:49,879
Speaker 2: muffin recipe. Same chef. John's the man. He does his thing,

1087
00:55:49,920 --> 00:55:54,200
Speaker 2: he handles his biz. I am a humongous Vivian Howard fan.

1088
00:55:54,480 --> 00:55:58,800
Speaker 2: And she is you know, she's from She's on PBS. Okay,

1089
00:55:58,920 --> 00:56:01,440
Speaker 2: she's from. A chef. She owns a restaurant called The

1090
00:56:01,480 --> 00:56:03,080
Speaker 2: Chef and the Farmer. She own she does a show

1091
00:56:03,120 --> 00:56:07,200
Speaker 2: called it Chef in the f and it is I

1092
00:56:07,239 --> 00:56:11,239
Speaker 2: love it partially, well not even partially, largely because it's

1093
00:56:11,320 --> 00:56:14,600
Speaker 2: North Carolina recipes and like food that I grew up

1094
00:56:14,640 --> 00:56:18,440
Speaker 2: eating and food that I know really well and how

1095
00:56:18,480 --> 00:56:22,200
Speaker 2: to make it. But she puts little she's a classically

1096
00:56:22,239 --> 00:56:24,719
Speaker 2: trained chef where she puts a twist on all this

1097
00:56:25,719 --> 00:56:30,040
Speaker 2: Southern cuisine, right, this soul food, this southern good home good,

1098
00:56:30,040 --> 00:56:34,080
Speaker 2: down home eating. She puts an elevated twist on it.

1099
00:56:34,160 --> 00:56:36,480
Speaker 2: And that kind of inspires me to take, you know,

1100
00:56:37,080 --> 00:56:40,359
Speaker 2: to take my mom's pork chops that she she spent

1101
00:56:40,480 --> 00:56:43,640
Speaker 2: her time like she made those, and now I'm and

1102
00:56:43,719 --> 00:56:47,480
Speaker 2: she used to get the pork chops, toss them in

1103
00:56:47,560 --> 00:56:51,480
Speaker 2: the in the flower, the seasoned flour and then we

1104
00:56:51,520 --> 00:56:53,040
Speaker 2: would fry them and they were so good, to the

1105
00:56:53,080 --> 00:56:56,560
Speaker 2: point where she used to fry decoy pork chops so

1106
00:56:56,640 --> 00:56:58,359
Speaker 2: that my brothers would take those, but not the ones

1107
00:56:58,400 --> 00:57:00,000
Speaker 2: we're going to have for my brother and I would

1108
00:57:00,400 --> 00:57:01,600
Speaker 2: not the ones we're gonna have for dinner.

1109
00:57:02,760 --> 00:57:04,960
Speaker 1: But the seeming like a theme here, like the pre

1110
00:57:05,120 --> 00:57:07,640
Speaker 1: cooking theme to keep everybody happy while they wait.

1111
00:57:08,160 --> 00:57:10,640
Speaker 2: Well, listen, if you cook, you know that you're eating

1112
00:57:10,680 --> 00:57:13,120
Speaker 2: the whole entire time, and of course you're not. If

1113
00:57:13,120 --> 00:57:15,960
Speaker 2: you're not eating while you're cooking, you're not tasting your food,

1114
00:57:16,120 --> 00:57:17,800
Speaker 2: then you don't know what you're putting out there.

1115
00:57:18,080 --> 00:57:21,320
Speaker 1: That's a huge, huge deal is taste your food as

1116
00:57:21,360 --> 00:57:23,920
Speaker 1: you're cooking in to always be tasting your food as

1117
00:57:23,960 --> 00:57:26,760
Speaker 1: you're cooking in. Also, by the way, with recipes, one

1118
00:57:26,800 --> 00:57:28,560
Speaker 1: thing I really like to do. I don't have a

1119
00:57:28,600 --> 00:57:31,160
Speaker 1: ton of huge preferences in terms of destination, like I

1120
00:57:31,200 --> 00:57:34,760
Speaker 1: find bone appetite recipes are usually pretty good. America's Test

1121
00:57:34,840 --> 00:57:38,120
Speaker 1: Kitchen pretty good. I look for consensus where it's just

1122
00:57:38,160 --> 00:57:41,240
Speaker 1: like everybody's using soy sauce in a brine for this.

1123
00:57:41,760 --> 00:57:45,160
Speaker 1: That's that feels like the right move. If I across

1124
00:57:45,160 --> 00:57:46,880
Speaker 1: the board. If I'm looking up recipes, I want to

1125
00:57:46,920 --> 00:57:50,400
Speaker 1: make an Asian skirt stick or whatever, and everybody's using,

1126
00:57:50,880 --> 00:57:53,840
Speaker 1: you know, honey and ginger. Okay, I'm noting that, and

1127
00:57:53,880 --> 00:57:56,200
Speaker 1: I want the whatever recipe I end up using to

1128
00:57:56,240 --> 00:57:58,680
Speaker 1: have honey in ginger's. That's me is crucial.

1129
00:57:59,240 --> 00:58:02,080
Speaker 2: Oh, you're spot on when I'm looking for something that

1130
00:58:02,960 --> 00:58:05,440
Speaker 2: So I mentioned already find a new ingredient. So when

1131
00:58:05,440 --> 00:58:08,040
Speaker 2: I find a new ingredient, I'm like, does this go

1132
00:58:08,200 --> 00:58:10,160
Speaker 2: with this? So I look up. What I like to

1133
00:58:10,160 --> 00:58:13,880
Speaker 2: do is google the two ingredients, see if they go together,

1134
00:58:14,040 --> 00:58:16,440
Speaker 2: see how people have used them together. And then you

1135
00:58:16,480 --> 00:58:18,000
Speaker 2: pull up you know, if there are four or five

1136
00:58:18,040 --> 00:58:20,400
Speaker 2: recipes that call for the same ingredients in the same

1137
00:58:20,480 --> 00:58:22,760
Speaker 2: kind of configuration. Now you pull up those four or

1138
00:58:22,760 --> 00:58:27,840
Speaker 2: five and you can kind of create your own Frankenstein's

1139
00:58:27,840 --> 00:58:31,560
Speaker 2: Monster of all those ingredients. Yep. To get to where

1140
00:58:31,640 --> 00:58:33,960
Speaker 2: you want to be. And I think that's really I

1141
00:58:33,960 --> 00:58:36,480
Speaker 2: think that's crucial. I think that's huge. And yeah, it

1142
00:58:36,680 --> 00:58:38,400
Speaker 2: just but to go back to what I was saying,

1143
00:58:38,880 --> 00:58:40,960
Speaker 2: the thing I've been doing the same reason. I love

1144
00:58:41,040 --> 00:58:44,400
Speaker 2: Vivian Howard. I have her cook cookbook. My wife tried

1145
00:58:44,440 --> 00:58:47,439
Speaker 2: to go get her cookbook signed for me, wow, because

1146
00:58:47,480 --> 00:58:49,000
Speaker 2: I was on a work trip, because you know, I

1147
00:58:49,040 --> 00:58:52,640
Speaker 2: love She's I mean, she's from Kinston, North Carolina, Like

1148
00:58:52,680 --> 00:58:58,600
Speaker 2: that doesn't happen routinely, and she elevates all this stuff.

1149
00:58:58,640 --> 00:59:00,959
Speaker 2: And so what I've been doing is take the things

1150
00:59:01,000 --> 00:59:02,960
Speaker 2: that my mom cooked, the things I grew up learning

1151
00:59:02,960 --> 00:59:04,800
Speaker 2: how to eat, the things I grew up or grew

1152
00:59:04,880 --> 00:59:06,640
Speaker 2: up learning how to cook the things I grew up eating.

1153
00:59:07,800 --> 00:59:12,240
Speaker 2: Let's add fresh herbs instead of dried herbs. Let's add

1154
00:59:12,840 --> 00:59:15,240
Speaker 2: a little brine or a little soak, a buttermilk brian

1155
00:59:15,360 --> 00:59:17,600
Speaker 2: or a little buttermilk soak. Let's add that to this

1156
00:59:17,760 --> 00:59:19,600
Speaker 2: mix to see if we can take it to the

1157
00:59:19,640 --> 00:59:22,520
Speaker 2: next level. And it works. It does, It works. That's what.

1158
00:59:23,000 --> 00:59:25,400
Speaker 2: There's a reason why there's a restaurant in like what

1159
00:59:25,480 --> 00:59:29,200
Speaker 2: is it, Tennessee that has like crazy expensive fried chicken

1160
00:59:29,280 --> 00:59:33,080
Speaker 2: because they do this expert buttermilk brine versus just what

1161
00:59:33,120 --> 00:59:36,320
Speaker 2: Popeye's does or what somebody's grandma does on Sundays for church.

1162
00:59:36,400 --> 00:59:40,240
Speaker 2: So yep, it's that little elevation is something I'm always

1163
00:59:40,280 --> 00:59:43,400
Speaker 2: looking for. And once you think you got to this

1164
00:59:43,640 --> 00:59:46,720
Speaker 2: next level, try something else. And I'll tell you this, Dan,

1165
00:59:46,880 --> 00:59:51,840
Speaker 2: I love I love plating too. I absolutely love it.

1166
00:59:51,880 --> 00:59:53,960
Speaker 2: And I think that's another way that people can get

1167
00:59:54,000 --> 00:59:56,960
Speaker 2: more out of the cooking. Is it's not just stuff

1168
00:59:56,960 --> 00:59:59,200
Speaker 2: you slop on a plate and then and then and

1169
00:59:59,240 --> 01:00:02,040
Speaker 2: then you know, just you shovel down your throat. It's

1170
01:00:02,520 --> 01:00:06,480
Speaker 2: it can be art. Yeah, and you talked about it

1171
01:00:06,480 --> 01:00:10,320
Speaker 2: with sauce. You spend your time making a gas streak

1172
01:00:10,320 --> 01:00:11,800
Speaker 2: and then what do you want to just slap it

1173
01:00:11,840 --> 01:00:14,080
Speaker 2: on there? Now, let's drizzle that on the plate and

1174
01:00:14,080 --> 01:00:15,600
Speaker 2: then find a way to put the things on there

1175
01:00:15,680 --> 01:00:18,280
Speaker 2: nicely and make it look good. And hey, it's not

1176
01:00:18,360 --> 01:00:20,640
Speaker 2: just that, like we're all we're all at home now,

1177
01:00:21,240 --> 01:00:23,760
Speaker 2: so let's make dinner a time that's visually pleasing to

1178
01:00:23,840 --> 01:00:27,560
Speaker 2: the eyes and it tastes good.

1179
01:00:28,000 --> 01:00:30,160
Speaker 1: Let me tell you it's this as well. If you

1180
01:00:30,280 --> 01:00:34,240
Speaker 1: are dating, if you're single, and you have an ability

1181
01:00:34,320 --> 01:00:38,280
Speaker 1: to have go to's that are very clearly homemade, it

1182
01:00:38,360 --> 01:00:43,120
Speaker 1: is enormous. It is such a big deal because just selfishly,

1183
01:00:43,320 --> 01:00:46,360
Speaker 1: you will come across as thoughtful, You will come across

1184
01:00:46,400 --> 01:00:52,000
Speaker 1: as considering somebody's meal more though he made this for me, Yes,

1185
01:00:52,640 --> 01:00:56,600
Speaker 1: oh absolutely, it's thoughtful. And is there. And this is

1186
01:00:56,640 --> 01:00:58,439
Speaker 1: something that I don't think people think about as well,

1187
01:00:59,360 --> 01:01:01,640
Speaker 1: just in terms of when you get started cooking, because

1188
01:01:01,920 --> 01:01:05,840
Speaker 1: you can do breaking bake desserts, whether it's cookies or

1189
01:01:05,880 --> 01:01:08,520
Speaker 1: brownies or whatever. You can make very simple desserts right

1190
01:01:08,560 --> 01:01:11,160
Speaker 1: out of a package from the grocery store. But if

1191
01:01:11,200 --> 01:01:15,480
Speaker 1: you go just a step further and make cookies and

1192
01:01:15,640 --> 01:01:18,720
Speaker 1: make brownies or make some kind of bar or whatever,

1193
01:01:19,320 --> 01:01:23,320
Speaker 1: it's something that, especially with dudes, I find because I

1194
01:01:23,360 --> 01:01:26,560
Speaker 1: love making cookies. Cookies are great. I've got a lemon

1195
01:01:26,640 --> 01:01:29,000
Speaker 1: ricotta cookie that I sort of made my own from

1196
01:01:29,040 --> 01:01:33,960
Speaker 1: a Jota da Lorentis recipe of a salty chocolate chunk

1197
01:01:34,000 --> 01:01:37,440
Speaker 1: toffee recipe. I think it's a bonappetite cookie recipe. What

1198
01:01:37,600 --> 01:01:40,120
Speaker 1: is it that if you were to say, okay, specifically,

1199
01:01:40,160 --> 01:01:42,600
Speaker 1: let's be as specific as possible. There is a dude

1200
01:01:42,680 --> 01:01:46,920
Speaker 1: listening who wants to make dessert for a date and

1201
01:01:47,040 --> 01:01:49,800
Speaker 1: wants to be seen as sort of unexpected. What's the

1202
01:01:49,840 --> 01:01:54,560
Speaker 1: recommendation with I would say a relatively beginner skill level.

1203
01:01:55,200 --> 01:01:58,640
Speaker 2: Beginner skill level, Oh, I think cookies are Brownies are

1204
01:01:58,640 --> 01:01:59,040
Speaker 2: your go to?

1205
01:01:59,280 --> 01:02:00,960
Speaker 1: I think it's such an easy call.

1206
01:02:01,280 --> 01:02:05,400
Speaker 2: Especially because with a brownie or a cookie. Nobody expects

1207
01:02:05,440 --> 01:02:08,640
Speaker 2: you to make your own ice cream. Correct, So you

1208
01:02:08,720 --> 01:02:13,160
Speaker 2: can have store bought ice cream with a homemade brownie

1209
01:02:14,000 --> 01:02:15,400
Speaker 2: and you still look like a star.

1210
01:02:16,160 --> 01:02:18,720
Speaker 1: Oh it's I would, and I would lie if it's

1211
01:02:18,760 --> 01:02:21,320
Speaker 1: not true. I would lie and say it's your mom's

1212
01:02:21,320 --> 01:02:24,360
Speaker 1: recipe or your grandma's recipe, because that also makes you

1213
01:02:24,400 --> 01:02:27,640
Speaker 1: seem very connected to family, and you just oh, yeah,

1214
01:02:27,640 --> 01:02:30,280
Speaker 1: this is just you know, it's a special date. So

1215
01:02:30,320 --> 01:02:32,640
Speaker 1: I wanted to make special cookies. I think that's a

1216
01:02:32,720 --> 01:02:33,280
Speaker 1: huge deal.

1217
01:02:33,800 --> 01:02:36,520
Speaker 2: Yeah, I think you're I mean the idea off you make,

1218
01:02:36,960 --> 01:02:42,240
Speaker 2: Like you mentioned those, the chocolate salty toffee cookies. Imagine

1219
01:02:42,280 --> 01:02:44,320
Speaker 2: if you make two of those, you get out your

1220
01:02:44,320 --> 01:02:46,720
Speaker 2: briers or your eaties or your dryers or whatever it

1221
01:02:46,760 --> 01:02:49,720
Speaker 2: is where you live. You scoop one scoop of ice

1222
01:02:49,760 --> 01:02:51,360
Speaker 2: cream out, you put it in between there, you make

1223
01:02:51,360 --> 01:02:53,040
Speaker 2: an ice cream sandwich. You guys go sit on the

1224
01:02:53,080 --> 01:02:56,080
Speaker 2: patio and watch, whether it's fireworks or you do whatever.

1225
01:02:56,160 --> 01:02:57,760
Speaker 2: That's I think that's I think that's amazing.

1226
01:02:58,080 --> 01:03:01,720
Speaker 1: It's a no brainer. It's an absolute no brain. You

1227
01:03:01,760 --> 01:03:04,560
Speaker 1: mentioned a little bit of gardening. That's that's a level.

1228
01:03:04,640 --> 01:03:06,720
Speaker 1: And you talk about it on your podcast. Hand in

1229
01:03:06,760 --> 01:03:09,680
Speaker 1: the dirt. That's a level that I don't think people

1230
01:03:09,760 --> 01:03:11,520
Speaker 1: even if if they're living in an apartment, if they're

1231
01:03:11,560 --> 01:03:14,960
Speaker 1: living in a house, whatever. Where should people start with gardening?

1232
01:03:15,040 --> 01:03:17,360
Speaker 1: Is it just basil and cilantro, something that you can

1233
01:03:17,360 --> 01:03:19,480
Speaker 1: grow out a pot on just a porch or whatever?

1234
01:03:19,800 --> 01:03:22,400
Speaker 1: How far should people go? Where are the difference makers

1235
01:03:22,400 --> 01:03:22,920
Speaker 1: in the dirt?

1236
01:03:23,480 --> 01:03:26,720
Speaker 2: Yeah? Go herbs first? Yeah, you think about how much

1237
01:03:26,720 --> 01:03:30,640
Speaker 2: we spin on herbs in the grocery store. True, go

1238
01:03:30,720 --> 01:03:33,120
Speaker 2: herbs first, and you can harvest your own herbs. You

1239
01:03:33,160 --> 01:03:36,320
Speaker 2: make your own fresh pesto and pro tip, freeze that

1240
01:03:36,320 --> 01:03:38,640
Speaker 2: stuff and like an ice and like an ice cube tray.

1241
01:03:39,360 --> 01:03:42,120
Speaker 2: Ooh interesting, you got Yeah, you got it for days

1242
01:03:42,120 --> 01:03:44,400
Speaker 2: freezing an ice cube tray. I got Listen. I'm a

1243
01:03:44,440 --> 01:03:47,520
Speaker 2: tips and tricks guy because I am always trying to

1244
01:03:47,520 --> 01:03:49,560
Speaker 2: figure out how to maximize the space, especially now in

1245
01:03:49,640 --> 01:03:51,880
Speaker 2: Chicago where we have we do have we're lucky enough

1246
01:03:51,880 --> 01:03:54,760
Speaker 2: to have two refrigerators with fringers on the top, but

1247
01:03:55,120 --> 01:03:59,920
Speaker 2: we don't have space for gardening. So herbs first, rosemary, basil, cilantro,

1248
01:04:00,200 --> 01:04:05,880
Speaker 2: great love tomatoes. My neighbor, they get all the sun

1249
01:04:05,920 --> 01:04:07,439
Speaker 2: we don't get any of the sun that they get,

1250
01:04:07,440 --> 01:04:09,280
Speaker 2: but they're growing a bunch of tomatoes and peppers which

1251
01:04:09,280 --> 01:04:10,560
Speaker 2: are fantastic.

1252
01:04:10,160 --> 01:04:12,880
Speaker 1: And people are happy to give them away because over

1253
01:04:12,920 --> 01:04:16,240
Speaker 1: a summer bucket full, you get a bucket full. And

1254
01:04:16,400 --> 01:04:19,400
Speaker 1: this goes back to charring your fruits and vegetables. I

1255
01:04:19,640 --> 01:04:24,920
Speaker 1: just made a charred tomato salsa where you just you

1256
01:04:25,080 --> 01:04:28,480
Speaker 1: char up the halopanos, tomatoes, onions, garlic, you throw it

1257
01:04:28,480 --> 01:04:31,080
Speaker 1: in a blender with a little bit of lime, maybe cilantro,

1258
01:04:31,200 --> 01:04:35,080
Speaker 1: and salt and it's it's maybe a twenty two minute process.

1259
01:04:35,280 --> 01:04:38,760
Speaker 1: It is a nothing process, and it's so much better

1260
01:04:39,080 --> 01:04:41,520
Speaker 1: than any store bought salsa you will ever find.

1261
01:04:42,160 --> 01:04:44,080
Speaker 2: Yeah, I'm right there with you. We did a show

1262
01:04:44,120 --> 01:04:47,320
Speaker 2: with Elizabeth Flake, who's she's by trade. She's a wedding planner,

1263
01:04:47,720 --> 01:04:50,400
Speaker 2: which their industry has been hit hard obviously. Yeah, but

1264
01:04:50,480 --> 01:04:52,880
Speaker 2: she also has been working on the farm that she

1265
01:04:52,920 --> 01:04:54,880
Speaker 2: grew up on in Pilot Mountain, North Carolina, and she

1266
01:04:55,400 --> 01:04:58,200
Speaker 2: they canned forty jars of salsa and they're doing a

1267
01:04:58,200 --> 01:05:00,840
Speaker 2: bunch of different types of pickles. So like that. Yeah,

1268
01:05:00,880 --> 01:05:02,640
Speaker 2: salsa is a great way and if your neighbors give

1269
01:05:02,640 --> 01:05:05,680
Speaker 2: you some tomatoes and then you can give them back salsa.

1270
01:05:05,840 --> 01:05:08,240
Speaker 2: That is a great kind of way to be neighborly

1271
01:05:08,280 --> 01:05:11,240
Speaker 2: type thing. So I am all for it. I think

1272
01:05:11,280 --> 01:05:15,200
Speaker 2: herbs are where you start. I also I'm a I'm

1273
01:05:15,240 --> 01:05:17,680
Speaker 2: not gonna I'm a flower lover, like it doesn't all

1274
01:05:17,720 --> 01:05:20,000
Speaker 2: have to be food, but I love a flower too.

1275
01:05:20,160 --> 01:05:20,840
Speaker 1: No, it's true.

1276
01:05:20,920 --> 01:05:22,920
Speaker 2: You can get some flowers in there's what's your go

1277
01:05:23,000 --> 01:05:25,520
Speaker 2: to Vinka's and geraniums.

1278
01:05:25,960 --> 01:05:29,919
Speaker 1: Wow, man, you are you were covering the entire table. Yeah,

1279
01:05:29,920 --> 01:05:31,200
Speaker 1: this is not just the food part.

1280
01:05:31,280 --> 01:05:31,520
Speaker 2: You are.

1281
01:05:31,560 --> 01:05:36,240
Speaker 1: You're creating centerpieces in your lawn working on it. That's amazing.

1282
01:05:36,560 --> 01:05:38,880
Speaker 1: What do you what is your big picture? And I

1283
01:05:38,920 --> 01:05:41,200
Speaker 1: just asked this, I think on the solid Reble Instagram feed.

1284
01:05:41,640 --> 01:05:44,680
Speaker 1: What is your big goal for the fall season in

1285
01:05:44,760 --> 01:05:49,960
Speaker 1: terms of mastering, tweaking, totally learning something new food wise?

1286
01:05:50,480 --> 01:05:52,840
Speaker 1: What is the fall of twenty twenty? Hopefully we have

1287
01:05:52,920 --> 01:05:55,280
Speaker 1: a season where you're just like, Okay, this fall I

1288
01:05:55,320 --> 01:05:58,400
Speaker 1: am I'm getting reps in doing blank.

1289
01:05:58,720 --> 01:06:01,360
Speaker 2: If I'm talking about what I want to master going

1290
01:06:01,400 --> 01:06:04,680
Speaker 2: into the fall from a I want to grow lettuce

1291
01:06:05,040 --> 01:06:07,760
Speaker 2: more lettuce. I had some success in North Carolina growing

1292
01:06:07,760 --> 01:06:10,680
Speaker 2: Swiss yard and spinach, and I want to figure out

1293
01:06:10,720 --> 01:06:15,880
Speaker 2: how to do Swiss yard cabbage spinach, grow that in Charlotte,

1294
01:06:15,920 --> 01:06:19,080
Speaker 2: but then also use it here. And I feel like

1295
01:06:19,080 --> 01:06:22,800
Speaker 2: I've got pasta pretty down pat. So the next thing

1296
01:06:22,800 --> 01:06:25,480
Speaker 2: that I want to do, and this is a little ambitious.

1297
01:06:25,480 --> 01:06:29,360
Speaker 2: And we talked about my me not particularly gloving making tortillas,

1298
01:06:29,760 --> 01:06:33,960
Speaker 2: but my wife loves raps. She eats a rap in

1299
01:06:34,000 --> 01:06:36,040
Speaker 2: the morning for lunch, for breakfast, she eats a rap

1300
01:06:36,040 --> 01:06:39,240
Speaker 2: in the midday for lunch. She loves raps. So I

1301
01:06:39,320 --> 01:06:42,960
Speaker 2: want to be able to go from spinach or Swiss

1302
01:06:43,000 --> 01:06:46,600
Speaker 2: yard in my own container garden to in my house

1303
01:06:47,200 --> 01:06:51,720
Speaker 2: to make a spinach rap for her that's made from

1304
01:06:51,840 --> 01:06:55,760
Speaker 2: my spinach that I hand roll out or hand pressed,

1305
01:06:56,240 --> 01:06:57,600
Speaker 2: that was spinach mixed.

1306
01:06:57,400 --> 01:07:00,360
Speaker 1: With a flower of some kind to make to make

1307
01:07:00,400 --> 01:07:01,120
Speaker 1: some sort of rap.

1308
01:07:01,680 --> 01:07:03,640
Speaker 2: Yes, right, I can do it imposta. I've done it

1309
01:07:03,640 --> 01:07:06,720
Speaker 2: in pasta. I've done it in pasta very well. I

1310
01:07:06,720 --> 01:07:08,920
Speaker 2: can do it in pasta. I've made red pepper pasta.

1311
01:07:09,200 --> 01:07:14,160
Speaker 2: I've done squidding pasta. I've done spinach pasta, jalapeno pasta,

1312
01:07:14,480 --> 01:07:17,920
Speaker 2: done all that. Have not done it from a rap standpoint,

1313
01:07:17,960 --> 01:07:20,960
Speaker 2: from a tortilla standpoint. And that's the thing. It does

1314
01:07:21,000 --> 01:07:22,960
Speaker 2: feel intimidating. And I say, this is someone who's a

1315
01:07:23,000 --> 01:07:27,919
Speaker 2: relatively accomplished cook, but it feels intimidating. And so that's

1316
01:07:27,960 --> 01:07:29,560
Speaker 2: my next that's the thing I want to do this fall.

1317
01:07:29,720 --> 01:07:34,560
Speaker 1: So is there anything that your average ambitious person, but

1318
01:07:34,600 --> 01:07:39,560
Speaker 1: your average at home cook beyond burger buns? Beyond getting

1319
01:07:39,600 --> 01:07:42,000
Speaker 1: better with a whole chicken? And we haven't really mentioned

1320
01:07:42,000 --> 01:07:45,360
Speaker 1: seafood at all, But if you are coaching up somebody

1321
01:07:45,400 --> 01:07:49,360
Speaker 1: at home, is there anything else this fall that they

1322
01:07:49,400 --> 01:07:53,600
Speaker 1: should make the added effort to not necessarily master, but

1323
01:07:53,680 --> 01:07:54,320
Speaker 1: at least.

1324
01:07:54,080 --> 01:07:59,600
Speaker 2: Try try out all your tools. Oh okay, yeah, I'm

1325
01:07:59,600 --> 01:08:01,000
Speaker 2: going to go. Listen. I didn't mean to turn it,

1326
01:08:01,160 --> 01:08:02,600
Speaker 2: drive the car to the left, but I'm going to

1327
01:08:02,640 --> 01:08:04,760
Speaker 2: go try it all your No, you're good. Like there

1328
01:08:04,760 --> 01:08:07,320
Speaker 2: are so many people that I know, and you know,

1329
01:08:07,400 --> 01:08:09,800
Speaker 2: back in the before days, I would go and we

1330
01:08:09,840 --> 01:08:11,400
Speaker 2: would have dinner at someone's house and I would be

1331
01:08:11,400 --> 01:08:13,280
Speaker 2: helping them cook. Or I would go cook dinner at

1332
01:08:13,320 --> 01:08:16,040
Speaker 2: someone's house as that because they hosted the party, but

1333
01:08:16,080 --> 01:08:19,599
Speaker 2: I would do the cooking. And I'm going through their

1334
01:08:19,680 --> 01:08:22,800
Speaker 2: drawers and cabinets and they have all this stuff that

1335
01:08:22,800 --> 01:08:26,040
Speaker 2: they've never touched. Because you get married, you get all

1336
01:08:26,080 --> 01:08:28,920
Speaker 2: these things, and you've you've you've gone through bed bath

1337
01:08:29,000 --> 01:08:31,839
Speaker 2: and beyond or Creighton barrel whatever and clicked all these buttons,

1338
01:08:32,280 --> 01:08:35,440
Speaker 2: and you have all this stuff. You have to start zesting. Yeah,

1339
01:08:35,760 --> 01:08:39,679
Speaker 2: use your garlic press. Use your garlic press, use your zester.

1340
01:08:40,520 --> 01:08:43,800
Speaker 2: Find out what that weird thing that looks like it

1341
01:08:43,840 --> 01:08:47,040
Speaker 2: looks like? Uh like, find out how to use your

1342
01:08:47,080 --> 01:08:49,720
Speaker 2: your juicer. You like your lime and limon juicer to

1343
01:08:49,840 --> 01:08:51,400
Speaker 2: do that out use those things.

1344
01:08:51,560 --> 01:08:54,320
Speaker 1: Use a magic bullet because get a smooths.

1345
01:08:54,240 --> 01:08:57,679
Speaker 2: Yes, get us Oh my goodness. Yeah, like use that stuff.

1346
01:08:57,760 --> 01:09:00,160
Speaker 2: And I think that's to me, that's number one one.

1347
01:09:00,280 --> 01:09:01,120
Speaker 2: To get good with.

1348
01:09:01,120 --> 01:09:04,240
Speaker 1: Knives nice, keep your knife sharp too.

1349
01:09:05,040 --> 01:09:08,360
Speaker 2: Oh that is my best friend Scott Ryan Taylor play

1350
01:09:08,400 --> 01:09:09,720
Speaker 2: for the packers for att while. What do you even

1351
01:09:09,760 --> 01:09:14,280
Speaker 2: see with me? He never hesitates to repeat. The most

1352
01:09:14,320 --> 01:09:16,639
Speaker 2: dangerous thing in the kitchen is a dull knife.

1353
01:09:16,880 --> 01:09:20,599
Speaker 1: Yeah, oh absolutely, and it costs nothing. It costs nothing

1354
01:09:20,640 --> 01:09:22,400
Speaker 1: to sharpen your knife, and it makes such a big

1355
01:09:22,439 --> 01:09:24,760
Speaker 1: difference as you slice things all day if that's what

1356
01:09:24,760 --> 01:09:25,160
Speaker 1: you're doing.

1357
01:09:25,960 --> 01:09:30,599
Speaker 2: Yep, get good with knives. Get sharp knives, because food

1358
01:09:30,640 --> 01:09:33,000
Speaker 2: should be sliced, it should be dice, it should be minced,

1359
01:09:33,040 --> 01:09:35,320
Speaker 2: it should not be sawed, which is what you have

1360
01:09:35,360 --> 01:09:36,439
Speaker 2: to do with a dull knife.

1361
01:09:36,800 --> 01:09:40,160
Speaker 1: I also will say this, look up go to YouTube.

1362
01:09:40,520 --> 01:09:43,240
Speaker 1: Go to YouTube and look up dishes you want to

1363
01:09:43,280 --> 01:09:45,960
Speaker 1: get better at, and you will not only learn recipes,

1364
01:09:46,000 --> 01:09:48,800
Speaker 1: you'll learn techniques. You'll learn, oh, don't chop like this,

1365
01:09:49,000 --> 01:09:51,640
Speaker 1: or this is how you roast something like this, and

1366
01:09:51,680 --> 01:09:54,440
Speaker 1: you will find channels you like, you will find recipes

1367
01:09:54,479 --> 01:09:56,360
Speaker 1: you like, and you will get better at technique. It's

1368
01:09:56,479 --> 01:09:59,799
Speaker 1: just it's doing it every day. It's getting comfortable, because

1369
01:10:00,080 --> 01:10:05,040
Speaker 1: nobody's good when they start, but it's And I also say,

1370
01:10:05,080 --> 01:10:07,840
Speaker 1: if there's a restaurant you like, if there's even like

1371
01:10:07,840 --> 01:10:11,439
Speaker 1: a national you know, food personality you really like, and

1372
01:10:11,479 --> 01:10:13,840
Speaker 1: you see something that they make, or you've eaten something

1373
01:10:13,840 --> 01:10:17,320
Speaker 1: at the restaurant you like, google the recipe these.

1374
01:10:17,160 --> 01:10:18,800
Speaker 2: People have out of copycat.

1375
01:10:19,040 --> 01:10:21,680
Speaker 1: Yeah, there's copycat stuff. There's cookbooks where it's just like

1376
01:10:21,800 --> 01:10:23,519
Speaker 1: you go to the meatball shop in New York and like, oh,

1377
01:10:23,560 --> 01:10:26,000
Speaker 1: those were really good chicken meatballs. You can just google

1378
01:10:26,120 --> 01:10:29,160
Speaker 1: chicken meatballs, meatball shop and you're probably going to find

1379
01:10:29,200 --> 01:10:32,839
Speaker 1: that recipe. More of those exist, More of those recipe

1380
01:10:32,880 --> 01:10:36,880
Speaker 1: sites with specific things you've eaten and like exists than

1381
01:10:36,920 --> 01:10:37,760
Speaker 1: you realize.

1382
01:10:38,400 --> 01:10:41,240
Speaker 2: Yeah, it's I mean, it's a combination of muscle memory

1383
01:10:41,280 --> 01:10:43,439
Speaker 2: when it comes to the actual technique and tools work.

1384
01:10:43,800 --> 01:10:47,880
Speaker 2: It's expanding your skill set and it's just looking just look. Yeah,

1385
01:10:48,360 --> 01:10:50,320
Speaker 2: you want like And I think the thing is is

1386
01:10:51,600 --> 01:10:55,080
Speaker 2: you want to have pizza tonight. Instead of ordering pizza,

1387
01:10:55,720 --> 01:10:58,599
Speaker 2: google the ingredients to make your own dough, make your

1388
01:10:58,600 --> 01:11:02,679
Speaker 2: own sauce, and throw some pepperoni on it, and you're

1389
01:11:02,760 --> 01:11:03,320
Speaker 2: good to go.

1390
01:11:03,720 --> 01:11:07,240
Speaker 1: Yeah, and you know what, the first time might not

1391
01:11:07,360 --> 01:11:10,400
Speaker 1: be great, but one you're not just tasting the food.

1392
01:11:10,400 --> 01:11:14,559
Speaker 1: You're tasting accomplishment because you're actually producing something. And the

1393
01:11:14,560 --> 01:11:17,040
Speaker 1: second time is gonna be even better. Third time even

1394
01:11:17,040 --> 01:11:17,599
Speaker 1: better than that.

1395
01:11:18,479 --> 01:11:21,560
Speaker 2: Oh man, Okay, and yeah this I'm gonna I know,

1396
01:11:21,680 --> 01:11:23,320
Speaker 2: I know, we're gonna go. I just two things I

1397
01:11:23,360 --> 01:11:25,840
Speaker 2: was gonna say, please. One, I will give this pro

1398
01:11:25,920 --> 01:11:29,720
Speaker 2: tip for cooking pizzas. Get yourself a pizza stone. They

1399
01:11:29,760 --> 01:11:33,320
Speaker 2: are not expensive, yep. And get yourself a pizza peel.

1400
01:11:33,360 --> 01:11:36,400
Speaker 2: They are also not expensive because then when you have

1401
01:11:36,520 --> 01:11:39,320
Speaker 2: those two things. You throw a little corn meal on

1402
01:11:39,320 --> 01:11:42,639
Speaker 2: the peel, a cornmeal on the stone. You can put

1403
01:11:42,680 --> 01:11:47,320
Speaker 2: your uncooked pizza on the pizza peel and put it

1404
01:11:47,360 --> 01:11:51,519
Speaker 2: off into the stone like a pizza parlor or like

1405
01:11:51,520 --> 01:11:55,960
Speaker 2: a pizza restaurant, instead of par cooking your crust and

1406
01:11:56,000 --> 01:11:57,639
Speaker 2: then taking it out of the oven and then topping

1407
01:11:57,680 --> 01:11:59,760
Speaker 2: it and then put it back in. It's a great

1408
01:11:59,760 --> 01:12:02,240
Speaker 2: way to do it. Pizza on the grill. By the way,

1409
01:12:02,280 --> 01:12:03,840
Speaker 2: if you put your pizza stone on your gas grill,

1410
01:12:03,880 --> 01:12:06,200
Speaker 2: it's going to get hotter than your oven will ever get. Yep,

1411
01:12:07,479 --> 01:12:10,040
Speaker 2: it's a pro tip. The other thing I was going

1412
01:12:10,120 --> 01:12:11,599
Speaker 2: to say, Oh my gosh, I think I just forgot

1413
01:12:11,600 --> 01:12:13,200
Speaker 2: about it. I think it. I was so excited about

1414
01:12:13,200 --> 01:12:15,400
Speaker 2: the pizza peel thing, I forgot about what else I

1415
01:12:15,439 --> 01:12:20,040
Speaker 2: was going to say. But oh, oh, cooking. Cooking it's

1416
01:12:20,160 --> 01:12:23,200
Speaker 2: the same as podcasting. And this is the thing that

1417
01:12:23,280 --> 01:12:27,240
Speaker 2: I have said to a couple people. It's like sex.

1418
01:12:27,280 --> 01:12:28,639
Speaker 2: You're not going to be good at it the first time,

1419
01:12:30,560 --> 01:12:32,519
Speaker 2: but the more you do it, the better you're gonna be.

1420
01:12:33,280 --> 01:12:35,639
Speaker 1: Yeah, especially if you learn all the tools like you

1421
01:12:35,720 --> 01:12:38,920
Speaker 1: just mentioned, If you learn about all of your tools

1422
01:12:39,000 --> 01:12:41,800
Speaker 1: at hand, you're just going to get better. Oh, it's

1423
01:12:42,080 --> 01:12:45,479
Speaker 1: so true. It's one thousand percent true. I think that's

1424
01:12:45,520 --> 01:12:48,880
Speaker 1: a perfect place to end this. Felder, Please tell people

1425
01:12:48,880 --> 01:12:52,559
Speaker 1: where to find everything in anything you produce, and where

1426
01:12:52,600 --> 01:12:54,639
Speaker 1: to find the pictures of your food. And by the way,

1427
01:12:55,360 --> 01:12:58,280
Speaker 1: I think that's the one place. And this is I

1428
01:12:58,320 --> 01:13:01,000
Speaker 1: know this is antagonistic for for having a guest on

1429
01:13:01,040 --> 01:13:06,519
Speaker 1: and criticizing them. Your plating is fantastic, but I think

1430
01:13:06,560 --> 01:13:10,920
Speaker 1: the photography that's that's become a passion of mine. And

1431
01:13:10,960 --> 01:13:12,600
Speaker 1: I don't know if it's a phone thing. I don't know,

1432
01:13:12,640 --> 01:13:14,280
Speaker 1: if it's a light thing, I don't know if it's

1433
01:13:14,560 --> 01:13:16,360
Speaker 1: whatever it is. I think we need to have a

1434
01:13:16,360 --> 01:13:19,600
Speaker 1: conversation about your food photography. That's my only criticism.

1435
01:13:19,920 --> 01:13:22,000
Speaker 2: Yeah, I got to get better at that. Listen, it's

1436
01:13:22,040 --> 01:13:23,880
Speaker 2: you and it's my brother, both of you guys coming

1437
01:13:23,920 --> 01:13:26,559
Speaker 2: at me for this. I listen, at some point, I'm

1438
01:13:26,560 --> 01:13:28,360
Speaker 2: just going to break down and get the DSLR. And

1439
01:13:28,560 --> 01:13:30,599
Speaker 2: and they're not pricy.

1440
01:13:30,800 --> 01:13:33,960
Speaker 1: It's you don't even need the DSLR. It's more about

1441
01:13:34,080 --> 01:13:37,160
Speaker 1: And I have this conversation with our friend Jeff Schwartz

1442
01:13:37,200 --> 01:13:39,240
Speaker 1: all the time. He's trying to get as good as

1443
01:13:39,240 --> 01:13:43,040
Speaker 1: his brother is. At food photography, it's about light. It's

1444
01:13:43,040 --> 01:13:45,240
Speaker 1: about sometimes you just got to move your plate next

1445
01:13:45,240 --> 01:13:48,280
Speaker 1: to the natural daylight at the window and get like,

1446
01:13:49,080 --> 01:13:50,040
Speaker 1: get a good scene.

1447
01:13:50,120 --> 01:13:50,479
Speaker 2: I can't.

1448
01:13:51,680 --> 01:13:53,320
Speaker 1: Yeah, I mean I might.

1449
01:13:53,479 --> 01:13:56,200
Speaker 2: I might just have to start moving these cameras around

1450
01:13:56,360 --> 01:13:58,880
Speaker 2: and dialing in the light and just go that way.

1451
01:13:59,000 --> 01:14:00,920
Speaker 1: Oh you get You get a nice camera though with

1452
01:14:01,040 --> 01:14:03,560
Speaker 1: the light and you get that bouquet, that creamy blurriness

1453
01:14:03,560 --> 01:14:07,160
Speaker 1: in the background. It does. It makes a difference. As

1454
01:14:07,160 --> 01:14:11,600
Speaker 1: somebody very vain about food photography, I will say.

1455
01:14:10,000 --> 01:14:15,120
Speaker 2: I'm taking the criticism. I'm taking it. I'm hearing it.

1456
01:14:15,240 --> 01:14:18,000
Speaker 2: I'm appreciating it because this means that you care, and

1457
01:14:18,040 --> 01:14:18,720
Speaker 2: I appreciate it.

1458
01:14:18,840 --> 01:14:21,200
Speaker 1: Of course. I look at your food on Instagram. It

1459
01:14:21,240 --> 01:14:23,800
Speaker 1: was like, damn it, this dude is so good and

1460
01:14:23,880 --> 01:14:27,439
Speaker 1: so dedicated and this food looks so good. But I

1461
01:14:27,880 --> 01:14:31,080
Speaker 1: think that's the missing piece for you right now. That's

1462
01:14:31,200 --> 01:14:33,320
Speaker 1: that's my note. That's it.

1463
01:14:33,400 --> 01:14:35,880
Speaker 2: There we go. I got it, So listen, folks. On

1464
01:14:35,920 --> 01:14:37,920
Speaker 2: that note, make sure you follow me at in the

1465
01:14:37,920 --> 01:14:41,680
Speaker 2: Bleachers on Twitter, yep on Instagram to see my not

1466
01:14:41,840 --> 01:14:47,040
Speaker 2: properly lit photos at It's Felder. I'm on watchstadium dot com.

1467
01:14:47,080 --> 01:14:49,680
Speaker 2: We're doing we're working on some digital series include and

1468
01:14:49,800 --> 01:14:52,040
Speaker 2: as well as the shows that you can find depending

1469
01:14:52,080 --> 01:14:54,920
Speaker 2: on who your cable provider is. And I do Trash

1470
01:14:55,000 --> 01:14:58,400
Speaker 2: Treasure podcasts with Amina Smith. But and I will say this,

1471
01:14:58,479 --> 01:14:59,600
Speaker 2: and we talked about it a little bit when it

1472
01:14:59,600 --> 01:15:03,120
Speaker 2: came to grow, I'd love doing Hand in the Dirt podcast.

1473
01:15:03,280 --> 01:15:06,479
Speaker 2: It is so awesome to do to talk about not

1474
01:15:06,600 --> 01:15:08,000
Speaker 2: sports or sports adjacent.

1475
01:15:08,200 --> 01:15:08,400
Speaker 1: Yep.

1476
01:15:08,439 --> 01:15:11,160
Speaker 2: It's basically hand of the Dirt. It's a gardening podcast

1477
01:15:11,240 --> 01:15:15,479
Speaker 2: about football, and we have college football people on, but

1478
01:15:15,520 --> 01:15:17,240
Speaker 2: we also have gardening people on. And if you want

1479
01:15:17,240 --> 01:15:18,640
Speaker 2: to send a voice memo, win send us in a

1480
01:15:18,680 --> 01:15:20,559
Speaker 2: voice memo. But we love doing the show. It's been

1481
01:15:20,600 --> 01:15:22,840
Speaker 2: really fun and this has been really fun as well.

1482
01:15:22,880 --> 01:15:24,400
Speaker 2: Thank you so much for thinking to me, of.

1483
01:15:24,360 --> 01:15:27,080
Speaker 1: Course, Mike Felder, thank you very much for your time.

1484
01:15:27,640 --> 01:15:30,280
Speaker 3: Already, Dan, good chat.

1485
01:15:31,040 --> 01:15:34,640
Speaker 1: Yes, Ty, if you are going to give me a

1486
01:15:34,760 --> 01:15:39,479
Speaker 1: vanity episode to nerd out about food and cooking and

1487
01:15:39,520 --> 01:15:44,360
Speaker 1: growing vegetables and figuring out ways to utilize ingredients and

1488
01:15:44,439 --> 01:15:49,040
Speaker 1: multiple dishes and strategize for saturdays and leftovers, I'm going

1489
01:15:49,080 --> 01:15:50,880
Speaker 1: to take that opportunity, and I'm going to run with it.

1490
01:15:51,080 --> 01:15:54,000
Speaker 1: So I'm very thankful that you were able to step

1491
01:15:54,040 --> 01:15:56,720
Speaker 1: aside and allow for me to take off on the

1492
01:15:56,720 --> 01:15:58,519
Speaker 1: caloric runway that I was able to do.

1493
01:15:58,600 --> 01:16:02,519
Speaker 3: Caloric runway. It seems like a good way to wish

1494
01:16:02,600 --> 01:16:05,800
Speaker 3: people fond to do as they head into the weekend. Look,

1495
01:16:05,800 --> 01:16:08,400
Speaker 3: whether you're out there on the golf course or whether

1496
01:16:08,439 --> 01:16:10,799
Speaker 3: you're out there having a picnic with friends and family,

1497
01:16:11,439 --> 01:16:14,000
Speaker 3: hopefully keeping your distance and staying safe. We wish you

1498
01:16:14,040 --> 01:16:16,800
Speaker 3: all well. We thank you so much for supporting the show,

1499
01:16:16,840 --> 01:16:21,160
Speaker 3: for downloading the podcast, don't forget, Please do subscribe, Please

1500
01:16:21,200 --> 01:16:24,280
Speaker 3: do leave us a review, preferably of the five star variety.

1501
01:16:24,280 --> 01:16:26,880
Speaker 3: If you like what we do, all that stuff helps

1502
01:16:26,960 --> 01:16:32,599
Speaker 3: us and follow along on Twitter, Instagram, Facebook and the like. Daniel,

1503
01:16:32,640 --> 01:16:33,800
Speaker 3: hope you have a good weekend.

1504
01:16:34,240 --> 01:16:38,679
Speaker 1: Hey, Ty, you too, Stay stretching, you know, ice your knees,

1505
01:16:39,000 --> 01:16:42,200
Speaker 1: if you have a heating pad, treat the lower back correctly,

1506
01:16:42,600 --> 01:16:46,080
Speaker 1: get plenty of sleep, drink plenty of water, and do

1507
01:16:46,240 --> 01:16:49,080
Speaker 1: your best to unwash how washed. I'm sure you and

1508
01:16:49,160 --> 01:16:49,960
Speaker 1: I already are.

1509
01:16:50,479 --> 01:16:53,440
Speaker 3: For that guy over there, my good friend Dan Rubnstein,

1510
01:16:53,520 --> 01:16:56,360
Speaker 3: for myself, Ty Hilton Brandt, have yourself a great weekend.

1511
01:16:56,400 --> 01:16:58,719
Speaker 3: We'll catch you all on the flip side in the meantime.

1512
01:16:58,800 --> 01:17:08,240
Speaker 3: Stay safe, stay a solid peace MHM.