WEBVTT - Sizzling for Saturday with Michael Felder

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<v Speaker 1>Welcome to the solid verbal hull.

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<v Speaker 2>That for me, I'm a man, I'm forty. I've heard

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<v Speaker 2>so many players say, well, I want to be happy.

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<v Speaker 2>You want to be happy for a day? Edith Steak

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<v Speaker 2>is that woo woom?

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<v Speaker 3>And Dan and Tye, welcome back to the solid Verbo

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<v Speaker 3>Boys and girls. My name is ty hilden Brand, joining

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<v Speaker 3>me as always on this magnificent Friday, the one and

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<v Speaker 3>only Dan Rubertstein. Sir, how you doing.

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<v Speaker 1>I'm pretty good, Ty, I can't complain. I just had

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

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<v Speaker 1>so I imagine both of us have more energy than people

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

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<v Speaker 1>the only thing I will say, and I'm about to

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<v Speaker 1>say it now please, is I can't guarantee anything in

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<v Speaker 1>the way of staying in this room behind this mic

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<v Speaker 1>after drinking two bucks of coffee to take a break

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<v Speaker 1>here and I don't know from eighteen to twenty three

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<v Speaker 1>minutes if.

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<v Speaker 3>We hear dead air, We're just going to assume that

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<v Speaker 3>your teeth are floating. You needed to step out, take

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<v Speaker 3>care of some business, and then in Thista here.

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<v Speaker 1>Welcome back to the show. I'm ty.

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<v Speaker 3>He is Dan. Happy Fridays. Hope everyone is excited for

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<v Speaker 3>the weekend. We are recording a little bit earlier than usual.

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<v Speaker 3>As Dan said, this is a Thursday morning tea time

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<v Speaker 3>for us, as we're going to talk through the news

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<v Speaker 3>and do an interview with the gentlemen. We haven't had

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<v Speaker 3>on the program in quite some time, which I don't

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<v Speaker 3>know why, I have no reason for it, but Michael Felder,

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<v Speaker 3>longtime friend of the show, it's going to stop by

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<v Speaker 3>and speak with Dan here in just a little bit.

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

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

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<v Speaker 3>Now we got all sorts of excitement coming down the pipeline.

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<v Speaker 1>Here.

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<v Speaker 3>Soliverbal dot com is our website. You can find all

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<v Speaker 3>the download links there. You can also find all the

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<v Speaker 3>links to our social media accounts, our Instagram, our Twitter,

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<v Speaker 3>our Facebook, our YouTube channel, and of course, if all

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

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<v Speaker 3>you can go on out to solidverbal dot reddit dot

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<v Speaker 3>com and join up with the teeming community overballers that

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<v Speaker 3>talk about each and every show long after the final bell.

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<v Speaker 1>Daniel if you want ties specifically write this down six

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<v Speaker 1>to one, oh ur, just go straight to the source.

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<v Speaker 1>TIS got you covered. So yeah, I think that covered everything. Ty,

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<v Speaker 1>Let's get into some I don't know, Let's talk about

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<v Speaker 1>what's going on. Let's talk about what's going on.

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<v Speaker 3>We have breaking news. I'm not gonna yell. I'm trying

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<v Speaker 3>to maintain my voice for tomorrow. I'm in a big

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<v Speaker 3>golf tournament.

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<v Speaker 1>I'll do an NPR boot boot boop.

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<v Speaker 3>A boop boop, which begs the question why do I

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<v Speaker 3>need my voice for a golf tournament? But nonetheless, the

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

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<v Speaker 3>That is, according to Kevin Warren, as you know, Dan,

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<v Speaker 3>because this is kind of like a weird time, a

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<v Speaker 3>lot of stuff going on. You check Twitter, fifteen minutes,

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

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<v Speaker 3>we've now firmly entered into that territory of fans who

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<v Speaker 3>have sources. There's always the worst time as it relates

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

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<v Speaker 3>all of this backlash with the Big Ten pulling the

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<v Speaker 3>plug on its fall season, first Kevin Warren, new Commissioner,

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<v Speaker 3>felt the need to speak out. He said on Wednesday

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<v Speaker 3>via an open letter to the conference community that the

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<v Speaker 3>vote by Big ten's Council of Presidents and Chancellors was

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<v Speaker 3>quote overwhelmingly in support of postponing fall sports and will

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<v Speaker 3>not be revisited case closed. Quote. The decision was thorough

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<v Speaker 3>and deliberative and based on sound feedback, guidance and advice

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<v Speaker 3>for medical experts. Despite the decision to postpone fall sports,

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<v Speaker 3>we continue our work to find a path forward that

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<v Speaker 3>creates a healthy and safe environment for all Big ten

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<v Speaker 3>student athletes. Blah blah, blah blah blah. Okay, a number

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<v Speaker 3>of headlines I guess that you could unpack from that,

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<v Speaker 3>but chief among them is the fact that they're not

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<v Speaker 3>going to be revisiting this plan to postpone fall sports.

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<v Speaker 3>Stand Does that surprise you at all?

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<v Speaker 1>No? I think the surprising thing was the initial thing

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<v Speaker 1>where there wasn't too much clarity. The messaging seem pretty

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<v Speaker 1>muddled by the Big Ten in terms of who decided,

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<v Speaker 1>how they decided, what factors went into deciding what the

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<v Speaker 1>plan is moving forward, what the plan is for the fall,

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<v Speaker 1>what the plan is for the winter or spring eligibility

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<v Speaker 1>testing as it stands now testing goals as it relates

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<v Speaker 1>to what they didn't feel like they could meet, what

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<v Speaker 1>unknowns they we were concerned with, Why they were concerned

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<v Speaker 1>with it. I don't think they were hitting those specific

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<v Speaker 1>messaging targets, and so now they seem to have done

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<v Speaker 1>a better job of communicating the bullet points of their thinking.

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<v Speaker 1>So I think it's if you make a decision, if

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<v Speaker 1>it's based on what you consider to be sound reasons,

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<v Speaker 1>I can always appreciate sticking to that decision. It's the

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<v Speaker 1>clarity thing to me, and the Big Ten is now

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<v Speaker 1>at least taking a step forward for that, and I

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<v Speaker 1>don't think they wanted to take a step of Okay,

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<v Speaker 1>we decided this, but now there's saliva tests that we

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<v Speaker 1>can get back further after. I think they send them

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

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<v Speaker 1>on site. We can get the saliva test back, so

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

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<v Speaker 1>fully on campus, some schools are. I think you sent

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

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<v Speaker 1>it's not great, So I think it would have been

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<v Speaker 1>even worse to say, you know what, maybe we'll do

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<v Speaker 1>a five game season and just keep flip flopping. I

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<v Speaker 1>think you got to stick to a plan and then

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<v Speaker 1>do right by that plan instead of saying, well, make it,

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<v Speaker 1>might change something next week and then the week after that.

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<v Speaker 1>I think you just got to go with with what

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<v Speaker 1>the consensus seems to be. And that's what Kevin Warren

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<v Speaker 1>pointed to.

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<v Speaker 3>Yeah, and to that frustration James Franklin. I think this

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<v Speaker 3>was actually before Kevin Warren released the open letter. Franklin

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<v Speaker 3>expressed frustration by the lack of communication from the Big

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<v Speaker 3>Ten in canceling Fall Sports. I have the quote here

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<v Speaker 3>from him. I am extremely frustrated because we still have

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<v Speaker 3>very few answers to communicate to our young men and

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<v Speaker 3>their families about their futures, and very little understanding of

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<v Speaker 3>the factors contributing to the decision. So, as we said

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<v Speaker 3>on our Wednesday show, the interview we did with Ross

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<v Speaker 3>Dellinger from SI part of the problem here, of course,

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<v Speaker 3>the virus is what it all stems from, but the

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<v Speaker 3>communications effort on behalf of the Big Ten especially has

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<v Speaker 3>been sorely lacking. Hopefully this open letter from Kevin Warren

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<v Speaker 3>can do something to make that better. I did see

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<v Speaker 3>Gene Smith offered a letter of his own, talked a

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<v Speaker 3>little bit more about actively planning out how they might

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<v Speaker 3>go about a season in the winter or the springtime.

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<v Speaker 3>They're starting to think about those things now. Sandy Barber

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<v Speaker 3>from Penn State had mentioned earlier in the week that

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<v Speaker 3>she was starting to see plans for what she called

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<v Speaker 3>a compelling plan for a spring or winter season. My

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<v Speaker 3>guess is, now that the Big Ten is here, we're

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<v Speaker 3>going to find out more and more information regarding what

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<v Speaker 3>that plan looks like. At least that's what I would

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

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<v Speaker 3>a player on one of these teams, if you're a

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

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<v Speaker 3>is not a problem isolated to anyone program. Within those programs,

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

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<v Speaker 3>they're all doing a pretty good job.

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<v Speaker 1>Yeah, oh yeah, absolutely, And I don't think that was

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<v Speaker 1>ever really too much of a concern. On the Big

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<v Speaker 1>ten level. We saw some you know, the Florida State

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<v Speaker 1>thing popped up, and then the receiver Warren Thompson said Okay,

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<v Speaker 1>I think I miscommunicated and I spoke too quickly, and

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<v Speaker 1>then there were you know, Syracuse stoppage, and they weren't

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<v Speaker 1>happy with how often they were being tested. But now

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<v Speaker 1>the ACC is I think, did you see three times

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<v Speaker 1>a week?

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<v Speaker 2>Yeah?

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<v Speaker 3>I think that's right.

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

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

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<v Speaker 1>get to it in a second. Here some issues on

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<v Speaker 1>campuses in terms of clusters, but yeah, I didn't see

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<v Speaker 1>a specific Big Ten school that wasn't taking things seriously.

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<v Speaker 1>I mean, even as it relates to James Franklin. If

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<v Speaker 1>you remember the story that I think he was separating

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<v Speaker 1>from his family because of health issues within his family.

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<v Speaker 1>So James Franklin was sacrificing and taking this very seriously

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<v Speaker 1>to have a season. So just for him personally, the

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<v Speaker 1>lack of clarity, the lack of communications, it had to

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<v Speaker 1>be infuriating, especially as he is the one that has

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<v Speaker 1>to explain it to his staff and everybody within the

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<v Speaker 1>program and every single player, and when he isn't armed

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<v Speaker 1>with the information, it's got to be maddening.

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<v Speaker 3>I get it, No, I do completely, So all right,

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<v Speaker 3>We'll find out more on the Big ten front, but

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<v Speaker 3>at least for the time being, let's put aside the

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<v Speaker 3>fan rumors that I know are out there on Twitter

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<v Speaker 3>and imors.

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<v Speaker 2>Though.

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<v Speaker 1>Did you see there? What was it the Biden VP pick?

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<v Speaker 1>There were certain people were paying attention to tail numbers.

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<v Speaker 1>I was like, oh, private plane tail numbers, and they've

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<v Speaker 1>done that.

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<v Speaker 3>Y'all takes the back all right. You mentioned some of

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<v Speaker 3>the on campus issues that are out there. We're seeing

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<v Speaker 3>it at both North Carolina and Notre Dame. In both

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<v Speaker 3>cases they have paused temporarily their athletics programs amid some

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<v Speaker 3>rising case numbers on their respective campuses. On the Notre

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<v Speaker 3>Dame front, this is a quote from Father John Jenkins.

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<v Speaker 3>He says, our contact tracing analysis indicates that most infections

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<v Speaker 3>are coming from off campus gatherings. Good going, guys, way

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<v Speaker 3>to go, great, Thank you.

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<v Speaker 1>I wish you had got more specific. Most of most

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<v Speaker 1>of the cases are coming from Brandan, Brandan, we see

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<v Speaker 1>you on Orchard Street.

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<v Speaker 2>We see you.

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<v Speaker 1>Yeah.

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<v Speaker 3>Here is the thing, Okay. As Ross alluded to on

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<v Speaker 3>the Wednesday show, there is a divide not just within

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<v Speaker 3>the sport but around the country. We all know it

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<v Speaker 3>regardless of how serious you take the virus, and there

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<v Speaker 3>is a spectrum. I think we could all agree that

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<v Speaker 3>the sheer optics of a large gathering among unmasked students

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<v Speaker 3>is not going to bode well for college football.

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<v Speaker 1>No, not necessarily, it's not going to bode well.

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<v Speaker 3>It makes it harder for these institutions to move forward

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<v Speaker 3>with any degree of normalcy. Consider the fact that they

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<v Speaker 3>are coming at this almost entirely from a liability standpoint.

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<v Speaker 3>You may not like to hear that, but that is reality.

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<v Speaker 3>That's where we're at right now.

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<v Speaker 1>It's at least a large portion for sure.

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<v Speaker 3>That is where we're at right now. So to see

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<v Speaker 3>pictures like that on Twitter and social media and in

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<v Speaker 3>the news, it does not help our cause here, guys,

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<v Speaker 3>that's all I'm saying. Please keep that in mind before

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<v Speaker 3>you go out you're part of one of these off

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<v Speaker 3>campus gatherings. I know a lot of people in the

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<v Speaker 3>Notre Dame world were tweeting about some of these off

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<v Speaker 3>campus gatherings, in particular two parties that some seniors through

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<v Speaker 3>as students got back to campus. So, look, this is

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<v Speaker 3>going to be recurring.

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<v Speaker 1>If you even tried to reason with a seventeen or

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<v Speaker 1>eighteen year old tie, I don't. I don't fault them.

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<v Speaker 3>No, I get it.

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<v Speaker 1>I get it.

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<v Speaker 3>I you know how old are we. We're much older

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<v Speaker 3>than that at this point.

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<v Speaker 1>I'm in my early to mid twenties, and I just

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<v Speaker 1>I get it. I mean, being young and virile and

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<v Speaker 1>all those things tight. You put hundreds thousands of frankly

0:12:05.160 --> 0:12:07.400
<v Speaker 1>horny eighteen year olds, and I'm not saying horny for

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

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<v Speaker 1>for doing just going out and having fun and being

0:12:12.760 --> 0:12:15.360
<v Speaker 1>in college and getting away from mom and dad. Like

0:12:16.000 --> 0:12:18.200
<v Speaker 1>what do you throw a bunch of beef into a

0:12:18.240 --> 0:12:20.160
<v Speaker 1>lion pit? Like the lions ate it?

0:12:20.320 --> 0:12:20.520
<v Speaker 2>What?

0:12:21.200 --> 0:12:23.440
<v Speaker 3>Come on, guys, respect the beef.

0:12:24.120 --> 0:12:28.400
<v Speaker 1>Yeah, it's hard to it's hard to in earnest get

0:12:28.440 --> 0:12:34.040
<v Speaker 1>angry at seeing eighteen year old college freshman nights, you know, sophomores,

0:12:34.120 --> 0:12:38.319
<v Speaker 1>junior whatever, acting like college kids. It's on the schools

0:12:38.360 --> 0:12:39.840
<v Speaker 1>for expecting anything different.

0:12:39.880 --> 0:12:43.760
<v Speaker 3>I would say I would, I would. Can't you agree

0:12:43.800 --> 0:12:44.040
<v Speaker 3>with you?

0:12:44.880 --> 0:12:45.120
<v Speaker 2>Yeah?

0:12:45.160 --> 0:12:48.000
<v Speaker 1>I mean you've talked multiple times on this show. You're

0:12:48.040 --> 0:12:52.000
<v Speaker 1>talking dozens and dozens, if not hundreds, of lucky Penn

0:12:52.040 --> 0:12:54.560
<v Speaker 1>State freshmen coming into and out of your dorm room.

0:12:54.679 --> 0:12:55.079
<v Speaker 3>I get it.

0:12:55.160 --> 0:12:58.000
<v Speaker 1>It's sure this is something that you stick to and

0:12:57.720 --> 0:13:01.559
<v Speaker 1>you stop talking about it recently, but you know, nobody

0:13:01.600 --> 0:13:02.560
<v Speaker 1>forgets on this show.

0:13:03.880 --> 0:13:06.280
<v Speaker 3>We'll see what happens. I don't get down it, but

0:13:06.600 --> 0:13:08.720
<v Speaker 3>I think we all understand that this is what's going

0:13:08.760 --> 0:13:11.920
<v Speaker 3>to happen on college campuses, right, And look, we hope

0:13:11.920 --> 0:13:14.800
<v Speaker 3>everyone's healthy. I don't know, I'm not rooting for this,

0:13:14.960 --> 0:13:18.400
<v Speaker 3>but we hope everyone's healthy in that. Surely we can

0:13:18.520 --> 0:13:22.560
<v Speaker 3>continue on with the sport that we love. But you know,

0:13:22.600 --> 0:13:24.120
<v Speaker 3>as Ross said, well we'll have to give it a

0:13:24.160 --> 0:13:27.040
<v Speaker 3>few weeks to find out where things end up on

0:13:27.080 --> 0:13:30.400
<v Speaker 3>the case front. By the way, on other Notre Dame fronts,

0:13:30.640 --> 0:13:33.040
<v Speaker 3>they did announce that they're going to host South Florida

0:13:33.520 --> 0:13:36.440
<v Speaker 3>on September the nineteenth. That's going to be their non

0:13:36.480 --> 0:13:40.360
<v Speaker 3>conference game in place of was it Western? It was

0:13:40.360 --> 0:13:43.120
<v Speaker 3>Western Michigan because the mac carceled so they needed to

0:13:43.120 --> 0:13:45.640
<v Speaker 3>fill that spot. And looks like it's going to be

0:13:45.720 --> 0:13:47.319
<v Speaker 3>USF on the nineteenth.

0:13:47.480 --> 0:13:50.000
<v Speaker 1>Bowls on a winning streak against Notre Dame. This is true, yes,

0:13:50.480 --> 0:13:52.800
<v Speaker 1>very true. I don't remember if they've played since they

0:13:52.840 --> 0:13:54.679
<v Speaker 1>beat Notre Dame. I can look that up, but I'm

0:13:54.720 --> 0:13:57.439
<v Speaker 1>just going to decide not to. They did lose. Charlie

0:13:57.440 --> 0:13:59.440
<v Speaker 1>Weiss was the coach or was that early? I might

0:13:59.440 --> 0:14:00.920
<v Speaker 1>have been early, Kelly.

0:14:01.160 --> 0:14:03.120
<v Speaker 3>I don't even remember. I think I blacked out.

0:14:03.960 --> 0:14:06.319
<v Speaker 1>I just hope that you're sweating just a little bit.

0:14:06.640 --> 0:14:09.720
<v Speaker 3>I am a little bit, a little bit clammy underneath

0:14:09.760 --> 0:14:14.559
<v Speaker 3>the arms right now. Okay, Florida State's gonna allow tailgating.

0:14:16.080 --> 0:14:20.960
<v Speaker 3>Uh okay. Parking lots are going to open three hours

0:14:21.000 --> 0:14:26.240
<v Speaker 3>before kickoff. Patrons must tailgate at their own spaces, and

0:14:26.320 --> 0:14:29.640
<v Speaker 3>everyone should maintain a six foot social distancing standard between

0:14:29.680 --> 0:14:33.520
<v Speaker 3>families and between tailgating areas. Face coverings are also encouraged

0:14:33.560 --> 0:14:37.400
<v Speaker 3>while walking through parking lots and socializing. Dan, you used

0:14:37.400 --> 0:14:41.680
<v Speaker 3>to do digital series for a little website some may

0:14:41.680 --> 0:14:44.800
<v Speaker 3>have heard of called Sports Illustrated dot Com SI dot

0:14:44.840 --> 0:14:45.720
<v Speaker 3>com for short.

0:14:46.440 --> 0:14:48.400
<v Speaker 1>Yeah, SI tour Guy.

0:14:47.880 --> 0:14:51.120
<v Speaker 3>SI tour Guy. Can you elaborate a little bit on

0:14:51.920 --> 0:14:54.760
<v Speaker 3>how you feel this plan will or won't work Once

0:14:54.800 --> 0:14:56.600
<v Speaker 3>out in the wild.

0:14:58.480 --> 0:15:02.440
<v Speaker 1>I've seen every color of jello shot tie. I've seen

0:15:02.520 --> 0:15:05.560
<v Speaker 1>shades of jello shot that would blow your mind. I've

0:15:05.560 --> 0:15:08.600
<v Speaker 1>seen gradient jello shots. Bottom of the shot cup. It's

0:15:08.640 --> 0:15:11.480
<v Speaker 1>green maybe, then a lime green, then a blue, and

0:15:11.480 --> 0:15:14.400
<v Speaker 1>then an indigo. I've seen it all tie and what

0:15:14.480 --> 0:15:20.920
<v Speaker 1>it leads to is social non distancing. Social cuddling is

0:15:20.960 --> 0:15:25.200
<v Speaker 1>the word in the term I would use. It doesn't

0:15:25.200 --> 0:15:29.800
<v Speaker 1>seem like a smart idea. It doesn't seem like we

0:15:30.040 --> 0:15:33.480
<v Speaker 1>need this now. If the idea is we should all

0:15:33.560 --> 0:15:36.480
<v Speaker 1>really be taking care of ourselves to prevent both infection

0:15:36.600 --> 0:15:40.320
<v Speaker 1>and perhaps unknowingly spreading infection, we should limit all of

0:15:40.360 --> 0:15:43.720
<v Speaker 1>the things that are not fully essential around college football.

0:15:43.720 --> 0:15:46.600
<v Speaker 1>And I get it because this show is about food.

0:15:47.920 --> 0:15:50.120
<v Speaker 1>I mean this specific episode, if not the show at large,

0:15:50.160 --> 0:15:52.800
<v Speaker 1>is about food and community and yelling about college football.

0:15:52.840 --> 0:15:55.760
<v Speaker 1>And I think it can be argued that tailgating is

0:15:55.800 --> 0:15:59.400
<v Speaker 1>the single best part of college football culture. But we

0:15:59.440 --> 0:16:01.320
<v Speaker 1>can take a far off. I think we can take

0:16:01.360 --> 0:16:03.040
<v Speaker 1>a fall off and just do things at home and

0:16:03.080 --> 0:16:06.400
<v Speaker 1>then show up to the game and practice safe procedures.

0:16:06.880 --> 0:16:09.760
<v Speaker 1>You know, it's just it's not going to end well.

0:16:10.000 --> 0:16:12.320
<v Speaker 1>Tailgating is a community thing.

0:16:12.480 --> 0:16:16.760
<v Speaker 3>That's the key point. There are probably a million people,

0:16:17.160 --> 0:16:20.480
<v Speaker 3>not a million people, A lot of people who will

0:16:20.520 --> 0:16:24.600
<v Speaker 3>go will tailgate responsibly and will enjoy themselves, and they'll say, well,

0:16:24.600 --> 0:16:28.320
<v Speaker 3>I'm keeping to myself, I'm not interacting with anybody. I

0:16:28.320 --> 0:16:31.240
<v Speaker 3>think this is safe, and in those cases it is safe,

0:16:31.360 --> 0:16:33.960
<v Speaker 3>I would agree with you. There are a lot of

0:16:33.960 --> 0:16:36.320
<v Speaker 3>cases where people will not abide by the rules, and

0:16:36.360 --> 0:16:40.040
<v Speaker 3>that's where I think the whole ending badly thing is

0:16:40.040 --> 0:16:44.680
<v Speaker 3>is a more realistic possibility. But I don't know. We'll

0:16:44.680 --> 0:16:46.720
<v Speaker 3>see how it goes, see how it goes that. I

0:16:46.720 --> 0:16:49.840
<v Speaker 3>haven't heard of many other schools addressing the tailgating thing.

0:16:50.520 --> 0:16:53.160
<v Speaker 3>My guess is that we'll probably hear more about this

0:16:53.720 --> 0:16:56.440
<v Speaker 3>the closer we get to our purported kickoff of this

0:16:57.240 --> 0:17:01.240
<v Speaker 3>twenty twenty weird fall season. We've got power three if

0:17:01.240 --> 0:17:01.560
<v Speaker 3>you will.

0:17:01.640 --> 0:17:05.280
<v Speaker 1>But let me tell you something tight about what it's

0:17:05.440 --> 0:17:10.000
<v Speaker 1>like at eight forty eight am at ten oh four am,

0:17:10.040 --> 0:17:14.119
<v Speaker 1>at nine to twenty six am at West Virginia, at Washington,

0:17:14.680 --> 0:17:19.919
<v Speaker 1>at Oklahoma State, at Tennessee, at Ohio State. We're talking

0:17:20.000 --> 0:17:24.600
<v Speaker 1>about twenty two year old women, twenty seven year old dudes,

0:17:24.880 --> 0:17:28.040
<v Speaker 1>nineteen year old dudes, sixty three year old women, fifty

0:17:28.160 --> 0:17:31.960
<v Speaker 1>seven year old dudes, all putting their arms around me

0:17:32.080 --> 0:17:37.840
<v Speaker 1>and saying, let me tell you about azyzy football. Let

0:17:37.840 --> 0:17:42.480
<v Speaker 1>me tell you of Loma State so overrated.

0:17:42.760 --> 0:17:44.399
<v Speaker 3>You have the video footage you prove it.

0:17:44.760 --> 0:17:48.840
<v Speaker 1>I do, I absolutely do. So that's my own personal

0:17:48.920 --> 0:17:52.639
<v Speaker 1>experience that those gradient colored jello shots lead to a

0:17:52.680 --> 0:17:54.200
<v Speaker 1>lot of social cuddling.

0:17:55.040 --> 0:17:58.320
<v Speaker 3>So with strangers like me, with strangers like you, Yeah,

0:17:58.359 --> 0:17:59.320
<v Speaker 3>total strangers.

0:17:59.640 --> 0:18:03.840
<v Speaker 1>They were very quick to say you need to put

0:18:03.880 --> 0:18:07.200
<v Speaker 1>me on. Let me tell you about Clint.

0:18:06.960 --> 0:18:10.480
<v Speaker 3>Shelfeah at North Dakota State. They do it intense with

0:18:10.600 --> 0:18:14.480
<v Speaker 3>like jet engine heaters to keep themselves warm.

0:18:14.720 --> 0:18:17.720
<v Speaker 1>Incredible a site to be hauling. Believe, peable bacon everywhere.

0:18:17.720 --> 0:18:18.320
<v Speaker 1>I loved it.

0:18:18.400 --> 0:18:21.000
<v Speaker 3>But it's tough, throws our asses off, but incredible.

0:18:21.680 --> 0:18:22.120
<v Speaker 2>Yeah.

0:18:22.520 --> 0:18:25.080
<v Speaker 3>Final tidbit here that I have on the list before

0:18:25.080 --> 0:18:29.680
<v Speaker 3>I interview, and this is actually very significant. This goes

0:18:29.760 --> 0:18:32.600
<v Speaker 3>to one of the points I think that James Franklin

0:18:32.640 --> 0:18:35.879
<v Speaker 3>had expressed some frustration with, and that was a whole

0:18:36.320 --> 0:18:41.320
<v Speaker 3>thing around eligibility. The NCAA Council is now recommending that

0:18:41.920 --> 0:18:47.639
<v Speaker 3>twenty twenty fall sports athletes retain the year of eligibility.

0:18:47.760 --> 0:18:52.280
<v Speaker 3>The Division one Council is recommending to the NCAA's Board

0:18:52.280 --> 0:18:55.760
<v Speaker 3>of Governors that all college athletes whose sports are traditionally

0:18:55.800 --> 0:18:57.840
<v Speaker 3>played in the Fall be allowed to keep their year

0:18:57.880 --> 0:19:01.640
<v Speaker 3>of eligibility that is Yahoo and twenty four to seven

0:19:01.680 --> 0:19:04.680
<v Speaker 3>sports as of Wednesday, naturally, after we hit the stop

0:19:04.720 --> 0:19:09.320
<v Speaker 3>button on our podcast. This is a measure of potential

0:19:09.400 --> 0:19:12.720
<v Speaker 3>eligibility relief that could ease the burden for schools and

0:19:12.760 --> 0:19:15.760
<v Speaker 3>players amid the ongoing pandemic. This is a big deal, Dan,

0:19:15.800 --> 0:19:18.240
<v Speaker 3>This is something that I think we've addressed a little

0:19:18.240 --> 0:19:20.959
<v Speaker 3>bit here and there in our conversations with Richard Johnson

0:19:20.960 --> 0:19:25.399
<v Speaker 3>and Nicole Auerback. The whole idea of eligibility to some

0:19:25.560 --> 0:19:28.480
<v Speaker 3>extent goes out the window in what could effectively be

0:19:28.560 --> 0:19:31.960
<v Speaker 3>a lost cause for all fall sports in twenty twenty.

0:19:32.560 --> 0:19:35.760
<v Speaker 1>Sure, yeah, I know this is just good sense. And

0:19:35.960 --> 0:19:38.120
<v Speaker 1>I know schools are going to have to figure out

0:19:38.160 --> 0:19:41.439
<v Speaker 1>how to juggle because we have incoming freshmen and not

0:19:41.520 --> 0:19:45.840
<v Speaker 1>necessarily outgoing underclassmen or seniors if they're maintaining eligibility, So

0:19:45.920 --> 0:19:48.800
<v Speaker 1>scholarship juggling will become a thing. And they're not cheap.

0:19:49.000 --> 0:19:51.840
<v Speaker 1>These are They're not just in class for free. Are

0:19:51.960 --> 0:19:56.520
<v Speaker 1>There are checks being written by athletic departments. And I

0:19:56.720 --> 0:20:00.800
<v Speaker 1>commend the schools and the NCAA and the conferences for

0:20:01.320 --> 0:20:04.760
<v Speaker 1>honoring scholarships, honoring eligibility. Because you're right, don't you know?

0:20:04.760 --> 0:20:08.199
<v Speaker 1>We've already seen two major programs in North Carolina I

0:20:08.200 --> 0:20:10.840
<v Speaker 1>think Michigan State and they're not playing, but North Carolina,

0:20:10.880 --> 0:20:13.919
<v Speaker 1>Michigan State and now North Carolina as well Notre Dame.

0:20:14.000 --> 0:20:18.680
<v Speaker 1>Excuse me pausing, already pausing things to get a sense

0:20:18.720 --> 0:20:21.600
<v Speaker 1>of what's going on because of clusters and positive tests.

0:20:21.640 --> 0:20:24.119
<v Speaker 1>I saw the test. The positivity test right at Notre

0:20:24.200 --> 0:20:27.159
<v Speaker 1>Dame was around twenty percent after three or four days,

0:20:27.560 --> 0:20:31.040
<v Speaker 1>which not ideal in terms of spreading, especially to older people.

0:20:31.440 --> 0:20:36.600
<v Speaker 1>So I do appreciate that the kids will not be

0:20:36.680 --> 0:20:42.399
<v Speaker 1>affected in pursuing their dreams and completing eligibility and maximizing

0:20:42.720 --> 0:20:46.520
<v Speaker 1>their NFL potential. So tip of the cap there, all right.

0:20:46.920 --> 0:20:50.479
<v Speaker 3>As always, if you have any further commentary, please do

0:20:50.720 --> 0:20:54.000
<v Speaker 3>hit us up. We are Solidverbal at gmail dot com.

0:20:54.040 --> 0:20:57.200
<v Speaker 3>You can also find us on Twitter, on Instagram, on Facebook.

0:20:57.640 --> 0:21:00.400
<v Speaker 3>We love to keep the conversation going. I know, by

0:21:00.440 --> 0:21:03.000
<v Speaker 3>the way, we still do have a reverblind open. I

0:21:03.080 --> 0:21:05.480
<v Speaker 3>lied when I said last week we'd keep it open

0:21:05.520 --> 0:21:08.320
<v Speaker 3>till Wednesday. We'll keep it open until this coming Wednesday.

0:21:08.520 --> 0:21:10.760
<v Speaker 3>That's sound okay with you, Dan, that's great by me.

0:21:11.359 --> 0:21:13.320
<v Speaker 3>Four toh eight verbal one. That's four eight eight three

0:21:13.359 --> 0:21:15.680
<v Speaker 3>seven two two five one. Call in if you've got

0:21:16.200 --> 0:21:19.919
<v Speaker 3>any hot takes or thoughts about what we're seeing around

0:21:19.920 --> 0:21:22.560
<v Speaker 3>the world of college football as it relates to postponements

0:21:22.560 --> 0:21:25.240
<v Speaker 3>and delays and cancellations and all that. We'd love to

0:21:25.240 --> 0:21:27.199
<v Speaker 3>hear from you, We really would. We'll mix it together.

0:21:27.840 --> 0:21:30.680
<v Speaker 3>We'll get our boy Ryan to cut up a off

0:21:30.720 --> 0:21:33.080
<v Speaker 3>season reverb segment.

0:21:34.119 --> 0:21:37.920
<v Speaker 1>Yeah. Also, I totally forgot when we were talking about

0:21:38.320 --> 0:21:44.320
<v Speaker 1>the Big Ten perhaps exploring January options indoor facilities in

0:21:44.400 --> 0:21:47.240
<v Speaker 1>various you know, Indianapolis and Detroit and places like that

0:21:47.240 --> 0:21:51.400
<v Speaker 1>that are drivable to a number of schools. With Midwest

0:21:51.440 --> 0:21:53.800
<v Speaker 1>and January inclement weather, I wanted to fit in the

0:21:53.920 --> 0:21:58.040
<v Speaker 1>term tiodome, and I just didn't want that to be

0:21:58.160 --> 0:22:00.520
<v Speaker 1>not in the ether. I didn't want that out in

0:22:00.600 --> 0:22:04.560
<v Speaker 1>the universe. If that's what we are getting, some combination

0:22:04.840 --> 0:22:09.520
<v Speaker 1>of Midwestern dome play, I'm ready for it, the TiO Dome.

0:22:09.840 --> 0:22:16.040
<v Speaker 3>Our conversation today, specifically your conversation today is with longtime

0:22:16.080 --> 0:22:19.080
<v Speaker 3>friend Michael Fielder. We haven't had Michael on in Forever

0:22:19.320 --> 0:22:22.280
<v Speaker 3>for no good reason. We love Michael, we haven't just

0:22:22.720 --> 0:22:25.800
<v Speaker 3>for whatever reason connected in what seems like forever. He

0:22:25.960 --> 0:22:30.040
<v Speaker 3>is a video analyst for Stadium. He's also a co

0:22:30.119 --> 0:22:34.159
<v Speaker 3>host on the Hand in the Dirt podcast, arguably the

0:22:34.200 --> 0:22:37.960
<v Speaker 3>best podcast logo in the entire podcast year.

0:22:39.160 --> 0:22:40.760
<v Speaker 1>You do like it. I mean it's a really great

0:22:40.760 --> 0:22:46.440
<v Speaker 1>title because it's regarding football and gardening and growing vegetables

0:22:46.480 --> 0:22:49.080
<v Speaker 1>and all things that I think we all should be doing.

0:22:49.359 --> 0:22:53.439
<v Speaker 1>So great title, great logo. Yeah, and with that, I

0:22:53.680 --> 0:22:58.040
<v Speaker 1>could not be more excited to only tangentially talk college

0:22:58.040 --> 0:23:02.600
<v Speaker 1>football because we have Michael Felder of Stadium. You've seen

0:23:02.640 --> 0:23:06.880
<v Speaker 1>him breaking down games, players, plays, schemes, anything you could

0:23:06.880 --> 0:23:09.359
<v Speaker 1>possibly want to learn about college football. He's doing it

0:23:09.359 --> 0:23:14.800
<v Speaker 1>for Stadium Michael Felder. But also if you follow I

0:23:14.840 --> 0:23:20.480
<v Speaker 1>believe it's It's Felder on Instagram, you know that he

0:23:20.720 --> 0:23:26.159
<v Speaker 1>does not eat store bought food. He makes food. He

0:23:26.320 --> 0:23:29.600
<v Speaker 1>is in charge of his stomach and his family's stomachs,

0:23:29.960 --> 0:23:33.120
<v Speaker 1>and that's why we have him here today. Michael Felder,

0:23:33.480 --> 0:23:36.480
<v Speaker 1>thank you so much for rejoining the solid Verbal.

0:23:36.680 --> 0:23:39.480
<v Speaker 2>Yeah. I'm super hyped to come on. I'm excited and yes,

0:23:39.520 --> 0:23:41.040
<v Speaker 2>I love that you the way that you put it

0:23:41.040 --> 0:23:45.520
<v Speaker 2>to tangentially talk college football. There's so much madness up

0:23:45.520 --> 0:23:47.160
<v Speaker 2>in the air and so many balls up in the air.

0:23:47.200 --> 0:23:49.639
<v Speaker 2>But to be able to talk about it from this angle,

0:23:49.920 --> 0:23:52.800
<v Speaker 2>I'm very excited because I do. I love food, I

0:23:52.840 --> 0:23:55.639
<v Speaker 2>love ingredients, I love cooking. One.

0:23:56.400 --> 0:23:59.520
<v Speaker 1>There's no college football without food. Be it tailgating, be

0:23:59.600 --> 0:24:04.520
<v Speaker 1>it watch parties, being it sad Thursday night acc game alone,

0:24:04.560 --> 0:24:08.920
<v Speaker 1>eating something. They're just tied together, and they've always been

0:24:09.119 --> 0:24:11.280
<v Speaker 1>for both of us for as long as we've been

0:24:11.280 --> 0:24:15.600
<v Speaker 1>covering the sport. Let's start here. You cook, and you

0:24:15.640 --> 0:24:18.280
<v Speaker 1>cook a lot, and you bake, and you smoke, and

0:24:18.320 --> 0:24:21.200
<v Speaker 1>you grill and you roast and you saw Tay, How

0:24:21.240 --> 0:24:24.919
<v Speaker 1>did you get started cooking? What was that process like

0:24:24.960 --> 0:24:25.199
<v Speaker 1>for you?

0:24:25.600 --> 0:24:27.560
<v Speaker 2>Man? I think it's a kind of a two. There's

0:24:27.720 --> 0:24:30.840
<v Speaker 2>two different paths. One. I loved cooking growing up, so

0:24:30.880 --> 0:24:33.359
<v Speaker 2>I started cooking all this stuff my mom made because

0:24:33.359 --> 0:24:37.080
<v Speaker 2>in my house and it's my mom and my two grandmas.

0:24:37.800 --> 0:24:39.919
<v Speaker 2>If you wanted to, I wanted to be around my

0:24:39.960 --> 0:24:41.480
<v Speaker 2>mom all the time. Is the way that my dad

0:24:41.520 --> 0:24:45.240
<v Speaker 2>said it. I was always upper skirt and just following

0:24:45.240 --> 0:24:47.080
<v Speaker 2>her around attached to her leg. But if you wanted

0:24:47.080 --> 0:24:49.200
<v Speaker 2>to be in the kitchen, which is where they were,

0:24:49.400 --> 0:24:52.400
<v Speaker 2>you had to do something, provide some value. Otherwise you're

0:24:52.440 --> 0:24:55.600
<v Speaker 2>just in the way. And so I started. The thing

0:24:55.680 --> 0:24:57.880
<v Speaker 2>that got me started cooking was wanting to be near

0:24:57.920 --> 0:25:01.919
<v Speaker 2>my mom and my grandmother's And it was literally, you know,

0:25:01.960 --> 0:25:05.320
<v Speaker 2>you pull apart the greens, or you chop vegetables, or

0:25:05.359 --> 0:25:08.359
<v Speaker 2>you do these things. And I graduated up the scales

0:25:08.560 --> 0:25:12.520
<v Speaker 2>of pulling apart greens with my hands, to being able

0:25:12.520 --> 0:25:15.040
<v Speaker 2>to use a knife to soak greens, to washing greens,

0:25:15.119 --> 0:25:18.440
<v Speaker 2>to now all of a sudden, you can peel potatoes.

0:25:18.440 --> 0:25:20.439
<v Speaker 2>And once you peel potatoes, now you can put them

0:25:20.440 --> 0:25:21.879
<v Speaker 2>in the water to bowl them. And then once you

0:25:21.880 --> 0:25:23.199
<v Speaker 2>put them in the water to bowl them, now you

0:25:23.200 --> 0:25:24.879
<v Speaker 2>can mash them, and you can mash the potato and

0:25:24.960 --> 0:25:27.200
<v Speaker 2>then you can now work on the sweet potato pie.

0:25:27.240 --> 0:25:28.720
<v Speaker 2>And you can do this to the point where when

0:25:28.720 --> 0:25:31.919
<v Speaker 2>I was probably I guess fourteen, maybe fifteen, I fried

0:25:31.920 --> 0:25:36.119
<v Speaker 2>my first turkey for Thanksgiving for my family, and up

0:25:36.200 --> 0:25:39.120
<v Speaker 2>until I moved to Chicago, I had been frying them

0:25:39.160 --> 0:25:42.439
<v Speaker 2>ever since, for my not just my mom's, not just

0:25:42.480 --> 0:25:45.080
<v Speaker 2>for my family, but also for my grandparents who lived

0:25:45.080 --> 0:25:46.639
<v Speaker 2>in Fayetteville, which is like a three hour drive, but

0:25:46.680 --> 0:25:48.200
<v Speaker 2>I would make sure to fry one for them, drive

0:25:48.240 --> 0:25:50.359
<v Speaker 2>it over, bring it back, and then come back. But

0:25:50.440 --> 0:25:54.040
<v Speaker 2>then also for my brother's family and his in laws,

0:25:54.040 --> 0:25:56.360
<v Speaker 2>I always did two twenty pound turkeys for them every year.

0:25:56.400 --> 0:25:58.240
<v Speaker 2>And then we got to the point where my wife's

0:25:58.240 --> 0:26:01.440
<v Speaker 2>co workers were like, Hey, we want to fry a turkey,

0:26:01.480 --> 0:26:05.080
<v Speaker 2>but we're really scared, and so I would fry a

0:26:05.119 --> 0:26:06.840
<v Speaker 2>turkey for them, And so we got to a point

0:26:06.840 --> 0:26:09.399
<v Speaker 2>one year I think I fried probably seventeen or eighteen turkeys,

0:26:10.040 --> 0:26:14.600
<v Speaker 2>what yes, for a couple for us. And this I

0:26:14.640 --> 0:26:16.200
<v Speaker 2>will tell you this is a pro tip. And we're

0:26:16.240 --> 0:26:18.560
<v Speaker 2>out at Thanksgiving yet I know that, but pro tip

0:26:18.640 --> 0:26:22.760
<v Speaker 2>for frying turkeys. Fry one bird first, put that bird

0:26:22.760 --> 0:26:24.760
<v Speaker 2>out for people to eat off of in the morning

0:26:24.960 --> 0:26:26.840
<v Speaker 2>they can pick off of it, and then fry the

0:26:26.880 --> 0:26:30.000
<v Speaker 2>next bird that's actually your bird for dinner. That's just

0:26:30.040 --> 0:26:33.160
<v Speaker 2>a pro tip because everyone wants the smell gets through

0:26:33.160 --> 0:26:35.280
<v Speaker 2>the house, Everyone's going to want some, so fry too,

0:26:35.960 --> 0:26:38.120
<v Speaker 2>and you want those leftovers. And then the other thing,

0:26:39.560 --> 0:26:42.520
<v Speaker 2>Dan is the other thing that got me into cooking

0:26:42.520 --> 0:26:44.320
<v Speaker 2>and I was always I could cook. I cooked through

0:26:44.359 --> 0:26:47.159
<v Speaker 2>college and made dinners for everybody and a lot of

0:26:47.160 --> 0:26:49.879
<v Speaker 2>my mom's like her classic recipes. But then when I

0:26:49.920 --> 0:26:52.360
<v Speaker 2>was at Bleacher Report, I was working on a really

0:26:52.359 --> 0:26:55.520
<v Speaker 2>big project and there was no demarcation. And as someone

0:26:55.680 --> 0:26:58.600
<v Speaker 2>I understood you work from home as well, right, yeah,

0:26:58.640 --> 0:27:00.840
<v Speaker 2>and so well we all work from home now, but

0:27:01.160 --> 0:27:03.600
<v Speaker 2>correct as someone who was working from home, there was

0:27:03.640 --> 0:27:09.359
<v Speaker 2>no demarcation from work to family, like time with my

0:27:09.440 --> 0:27:10.680
<v Speaker 2>wife to bedtime.

0:27:10.760 --> 0:27:12.520
<v Speaker 1>Yeah, I didn't.

0:27:12.280 --> 0:27:14.800
<v Speaker 2>Have a hard out or and so I just worked

0:27:14.840 --> 0:27:17.560
<v Speaker 2>around the clock and I was snacking and maybe we

0:27:17.680 --> 0:27:20.160
<v Speaker 2>ordered something or we bought like a to go thing

0:27:20.359 --> 0:27:21.840
<v Speaker 2>or and I was like, I need to get back

0:27:21.840 --> 0:27:24.119
<v Speaker 2>into cook and I just I felt horrible, and so

0:27:24.160 --> 0:27:26.880
<v Speaker 2>I had to get back into cooking. And cooking gives

0:27:26.880 --> 0:27:31.080
<v Speaker 2>me a hard shut off on the day. It allows

0:27:31.119 --> 0:27:33.000
<v Speaker 2>me to say no to doing radio when someone's like,

0:27:33.080 --> 0:27:35.359
<v Speaker 2>let's do radio at six fifteen and I'm like, I don't.

0:27:36.200 --> 0:27:37.280
<v Speaker 2>I don't want to do that.

0:27:37.520 --> 0:27:40.560
<v Speaker 1>I want to I'm dry brining. Then yeah, well.

0:27:40.400 --> 0:27:43.400
<v Speaker 2>It's good time with my family and shut things down.

0:27:43.680 --> 0:27:46.280
<v Speaker 2>And so it gave me a good shut off, and

0:27:46.359 --> 0:27:49.200
<v Speaker 2>then it also challenged my mind in a different way

0:27:49.240 --> 0:27:51.920
<v Speaker 2>than football. And I don't know for people that don't

0:27:51.920 --> 0:27:53.840
<v Speaker 2>work in this industry, and I know the forballers are

0:27:54.400 --> 0:27:56.400
<v Speaker 2>they come from all they come from all walks of life.

0:27:56.400 --> 0:27:59.520
<v Speaker 2>But when you work from you know, seven or eight

0:27:59.560 --> 0:28:02.560
<v Speaker 2>in the morning until four thirty five o'clock in the afternoon,

0:28:02.560 --> 0:28:06.959
<v Speaker 2>and you're all I'm doing is watching football. That's it.

0:28:07.160 --> 0:28:09.159
<v Speaker 2>That's all I'm doing. And so I needed something that

0:28:09.240 --> 0:28:12.120
<v Speaker 2>challenged my mind in a different way, and cooking gave

0:28:12.160 --> 0:28:15.760
<v Speaker 2>me sort of a decompression time, but also still felt challenging.

0:28:15.800 --> 0:28:18.880
<v Speaker 2>Like that was my Rubik's cube, was figuring out how

0:28:18.920 --> 0:28:21.640
<v Speaker 2>things worked. And I spent I spent one whole year

0:28:21.880 --> 0:28:25.679
<v Speaker 2>roasting chicken, and it was split breasts to wings, to

0:28:25.960 --> 0:28:30.200
<v Speaker 2>whole chickens to spat spatchcock cold chickens and figuring out

0:28:30.200 --> 0:28:31.679
<v Speaker 2>the thing that worked the best and doing them on

0:28:31.680 --> 0:28:33.600
<v Speaker 2>the grill for stealing them in the oven. And then

0:28:33.600 --> 0:28:35.720
<v Speaker 2>I spent a year working on braising, and it started

0:28:35.720 --> 0:28:39.760
<v Speaker 2>in like twenty fourteen, different liquids, different proteins working on braising,

0:28:39.800 --> 0:28:43.560
<v Speaker 2>and it really became a thing that I looked forward

0:28:43.600 --> 0:28:46.120
<v Speaker 2>to once I could put sports down for the day.

0:28:46.360 --> 0:28:50.000
<v Speaker 2>So that's those kind of two pairs. It's two separate paths,

0:28:50.000 --> 0:28:52.000
<v Speaker 2>but they worked kind of together. I had the base

0:28:52.080 --> 0:28:54.920
<v Speaker 2>knowledge that I needed because of my mother and my

0:28:55.160 --> 0:28:57.640
<v Speaker 2>growing up in my family, but then I took and

0:28:57.720 --> 0:29:00.600
<v Speaker 2>expanded it. And then obviously with Hand of the Dirt

0:29:00.640 --> 0:29:03.480
<v Speaker 2>the podcast expanded it to like growing my own stuff

0:29:03.480 --> 0:29:07.680
<v Speaker 2>instead of just buying everything. And yeah, we with the

0:29:07.720 --> 0:29:10.920
<v Speaker 2>exception of like some like super my Wife favorites, we

0:29:11.200 --> 0:29:14.480
<v Speaker 2>I don't think have had from an ingredient standpoint or

0:29:14.480 --> 0:29:16.920
<v Speaker 2>a composition standpoint, we haven't had a repeat meal since

0:29:16.920 --> 0:29:17.920
<v Speaker 2>probably twenty fourteen.

0:29:19.280 --> 0:29:22.640
<v Speaker 1>That is a wild thing, So let's go there. I

0:29:22.680 --> 0:29:25.120
<v Speaker 1>think a lot of people listening have their standbys, right

0:29:25.360 --> 0:29:27.080
<v Speaker 1>They know how to make a burger, they know how

0:29:27.120 --> 0:29:29.960
<v Speaker 1>to make a chili. You know, they'll throw together case

0:29:29.960 --> 0:29:32.640
<v Speaker 1>ida is in a pinch or something like that. Where

0:29:32.720 --> 0:29:36.560
<v Speaker 1>should people start If they're listening to this and they say, Okay,

0:29:36.600 --> 0:29:39.200
<v Speaker 1>I want to push myself, I want to make more.

0:29:39.200 --> 0:29:40.920
<v Speaker 1>And I think what you mentioned in terms of working

0:29:40.920 --> 0:29:43.280
<v Speaker 1>all day and needing that hard out because people are

0:29:43.600 --> 0:29:45.960
<v Speaker 1>in less control of their lives right now. You can't

0:29:45.960 --> 0:29:47.560
<v Speaker 1>go out to eat in the way you could. You

0:29:47.600 --> 0:29:50.520
<v Speaker 1>can't see friends in the way you could right now.

0:29:50.560 --> 0:29:53.880
<v Speaker 1>So cooking actually gives you a little bit of control back.

0:29:53.960 --> 0:29:56.400
<v Speaker 1>You can control what's going on plates in a way

0:29:56.440 --> 0:29:59.800
<v Speaker 1>that perhaps you didn't think about before. So if people

0:29:59.880 --> 0:30:02.520
<v Speaker 1>are looking to get away from what I think we

0:30:02.680 --> 0:30:07.040
<v Speaker 1>consider to be sort of mainstream standbys, winch are great.

0:30:07.440 --> 0:30:11.240
<v Speaker 1>Where should people start to get more control of what

0:30:11.280 --> 0:30:14.960
<v Speaker 1>they're cooking? Is it on the grill, is it vegetable wise,

0:30:15.080 --> 0:30:17.320
<v Speaker 1>is it bread wise? Where should they go?

0:30:17.560 --> 0:30:20.280
<v Speaker 2>I think there's a couple of different avenues. One, if

0:30:20.280 --> 0:30:23.000
<v Speaker 2>you're someone who's super ambitious and wants to go into

0:30:23.640 --> 0:30:25.719
<v Speaker 2>like you want to really challenge yourself, I think baking

0:30:25.840 --> 0:30:28.480
<v Speaker 2>is the way to go. From a baking bread. Not

0:30:28.600 --> 0:30:30.520
<v Speaker 2>this sour dough that was like all the rage for

0:30:30.640 --> 0:30:34.800
<v Speaker 2>the first month of quarantine, but like baking, like looking

0:30:34.800 --> 0:30:36.840
<v Speaker 2>at make finding out how to make your own white

0:30:36.840 --> 0:30:39.000
<v Speaker 2>loaf or your own wheatloaf, Like that's the thing we

0:30:39.040 --> 0:30:41.480
<v Speaker 2>don't We haven't had store bought bread in a long time,

0:30:41.520 --> 0:30:43.520
<v Speaker 2>because I have my own white loaf and I've modified

0:30:43.520 --> 0:30:46.360
<v Speaker 2>the recipe to fit for me and what works from

0:30:46.360 --> 0:30:49.280
<v Speaker 2>a consistency standpoint, I think that's what avenue if you're

0:30:49.280 --> 0:30:52.680
<v Speaker 2>really ambitious baking and pasta making if you really want

0:30:52.720 --> 0:30:52.920
<v Speaker 2>to make.

0:30:53.200 --> 0:30:55.160
<v Speaker 1>Oh, you can control the sugar too. There's a lot

0:30:55.160 --> 0:30:57.680
<v Speaker 1>more sugar in store brop bet store bought bread being

0:30:57.720 --> 0:31:01.480
<v Speaker 1>go realize bingo so much sugar. I cut the sugar

0:31:01.480 --> 0:31:03.560
<v Speaker 1>in half. And the other thing that I do is

0:31:03.600 --> 0:31:07.160
<v Speaker 1>I use honey instead of sugar. Nice and it really

0:31:07.320 --> 0:31:10.040
<v Speaker 1>it works. It works really well. And it's freezable too.

0:31:10.040 --> 0:31:13.280
<v Speaker 2>Yep, exactly. And that's the way because there's no actual

0:31:13.320 --> 0:31:15.200
<v Speaker 2>preservatives in the bread. The way that you have to

0:31:15.200 --> 0:31:17.680
<v Speaker 2>preserve it is I put it in the freezer. When

0:31:17.720 --> 0:31:20.480
<v Speaker 2>I need it, I put it in the freezer, sliced,

0:31:20.960 --> 0:31:22.800
<v Speaker 2>I slice it hand, slice it, put in the freezer

0:31:22.800 --> 0:31:24.280
<v Speaker 2>slice but when I need some I take it out.

0:31:24.320 --> 0:31:26.720
<v Speaker 2>It takes fifteen minutes to thaw and you can toast

0:31:26.760 --> 0:31:29.160
<v Speaker 2>it and it's fine and there's no preservatives, which is awesome.

0:31:29.880 --> 0:31:32.480
<v Speaker 2>So I would say pasta and bread making or my

0:31:32.560 --> 0:31:35.080
<v Speaker 2>go to would be my like if you're super ambitious,

0:31:36.400 --> 0:31:39.239
<v Speaker 2>including like pizza Do. And if you just look up

0:31:39.360 --> 0:31:42.000
<v Speaker 2>Thursday Night Pizza Do, it's a one hour Pizza Do

0:31:42.160 --> 0:31:45.120
<v Speaker 2>recipe that is without fail. We'll give you what you

0:31:45.200 --> 0:31:47.720
<v Speaker 2>get you where you need to be the other one

0:31:47.760 --> 0:31:52.280
<v Speaker 2>that I would say, that's kind of not it's I

0:31:52.320 --> 0:31:54.040
<v Speaker 2>think it's it's not to say that it's least it's

0:31:54.080 --> 0:31:59.400
<v Speaker 2>less ambitious than baking, but I think it is more

0:31:59.480 --> 0:32:02.880
<v Speaker 2>intense because baking there's so much time where you're resting things, right,

0:32:02.880 --> 0:32:07.040
<v Speaker 2>something's rest overnight. But for me, I would say, yeah,

0:32:07.280 --> 0:32:12.560
<v Speaker 2>grilling or smoking, especially in I'm gonna I'll say it.

0:32:12.600 --> 0:32:14.440
<v Speaker 2>I think grilling feels like some sort of a male

0:32:14.560 --> 0:32:22.080
<v Speaker 2>dominated situation, right. And I'm friends with Nicole Auerback who

0:32:22.120 --> 0:32:24.880
<v Speaker 2>works for the Athletic and she just now started grilling

0:32:24.960 --> 0:32:28.440
<v Speaker 2>during quarantine and she absolutely loves it and didn't realize

0:32:28.440 --> 0:32:30.440
<v Speaker 2>it was a thing that she could do, and she's like,

0:32:30.920 --> 0:32:33.200
<v Speaker 2>I'm learning so much. So I think grilling, if you're

0:32:33.240 --> 0:32:35.200
<v Speaker 2>a person that has not grown, if you're a woman

0:32:35.240 --> 0:32:37.800
<v Speaker 2>that felt intimidated by the grill, get into that. I

0:32:37.800 --> 0:32:40.080
<v Speaker 2>think it's a cool way you can you pick your proteins,

0:32:40.080 --> 0:32:43.040
<v Speaker 2>You learn about the balance of the fat, the salt,

0:32:43.200 --> 0:32:47.080
<v Speaker 2>the sort of that sour umami flavor, You learn about

0:32:47.120 --> 0:32:50.200
<v Speaker 2>all those things, and you really feel more power because

0:32:50.360 --> 0:32:53.200
<v Speaker 2>like you don't have to have your boyfriend or husband

0:32:53.240 --> 0:32:54.960
<v Speaker 2>come over and do it for you, like you can

0:32:55.000 --> 0:32:56.960
<v Speaker 2>do it yourself. So I think that's a huge thing

0:32:57.560 --> 0:33:00.480
<v Speaker 2>for people who either have not grilled, and specifically for

0:33:00.640 --> 0:33:02.960
<v Speaker 2>women who felt intimidated by the grill because it always

0:33:02.960 --> 0:33:04.920
<v Speaker 2>seemed like, you know, you see your dad and your

0:33:05.000 --> 0:33:08.120
<v Speaker 2>uncles gathered around the grill, huddled around the grill, looking

0:33:08.160 --> 0:33:10.480
<v Speaker 2>at the grill. I think that's a I think it's

0:33:10.520 --> 0:33:12.840
<v Speaker 2>a really cool skill to learn and to challenge yourself

0:33:12.840 --> 0:33:16.480
<v Speaker 2>and to feel some power over that fire, those flames

0:33:16.520 --> 0:33:18.880
<v Speaker 2>and whether charcoal or propane, you can get that job done.

0:33:18.880 --> 0:33:21.800
<v Speaker 2>And smoking is an extension of that. And I love

0:33:21.920 --> 0:33:26.000
<v Speaker 2>using the smoker because it is I'm from North Carolina.

0:33:26.920 --> 0:33:29.800
<v Speaker 2>I love eastern North Carolina barbecue. I think it is

0:33:30.080 --> 0:33:33.280
<v Speaker 2>to me that is barbecue. I love vinegar.

0:33:33.440 --> 0:33:36.840
<v Speaker 1>So one of the things that's interesting about grilling, and

0:33:36.880 --> 0:33:40.440
<v Speaker 1>I'm sure everybody listening to the show doesn't necessarily eat meat.

0:33:40.560 --> 0:33:42.560
<v Speaker 1>You know, you have some vegetarians, you have some vegans,

0:33:42.560 --> 0:33:45.040
<v Speaker 1>plant based people out there. And one of the things

0:33:45.040 --> 0:33:47.240
<v Speaker 1>that I think I was probably too late to and

0:33:47.280 --> 0:33:49.080
<v Speaker 1>this could be grilling, it could be roasting, it could

0:33:49.080 --> 0:33:52.640
<v Speaker 1>be smoking, is and I laughed looking at your feed

0:33:52.680 --> 0:33:55.920
<v Speaker 1>because you got very excited this spring about ramp season. Yes,

0:33:56.760 --> 0:34:01.640
<v Speaker 1>a root vegetable, what do you like? And ramps are fantastic.

0:34:01.680 --> 0:34:03.560
<v Speaker 1>And when we can talk ramps, we can talk leaks,

0:34:03.560 --> 0:34:07.520
<v Speaker 1>we can talk whatever you want, parsnips. But one of

0:34:07.520 --> 0:34:10.600
<v Speaker 1>the things is, I don't know if people think about

0:34:10.719 --> 0:34:16.240
<v Speaker 1>vegetables and charring and really getting crisp vegetables without having

0:34:16.280 --> 0:34:18.880
<v Speaker 1>to deep fry that much. What do you do in

0:34:19.000 --> 0:34:23.400
<v Speaker 1>terms of, you know, sort of bringing vegetables more forward.

0:34:23.719 --> 0:34:26.600
<v Speaker 2>So, oh man, this is I love this question because

0:34:26.719 --> 0:34:30.680
<v Speaker 2>I love so going back to using your oven when

0:34:30.680 --> 0:34:32.279
<v Speaker 2>we talked about baking. If you use your oven for

0:34:32.360 --> 0:34:35.759
<v Speaker 2>roasting things like carrots, oh, it's the best. You get

0:34:35.760 --> 0:34:38.759
<v Speaker 2>the sugar out of those carrots, and they're so delicious.

0:34:38.800 --> 0:34:40.840
<v Speaker 2>You throw a little bit of cayenne, salt and pepper,

0:34:40.840 --> 0:34:43.600
<v Speaker 2>olive oil, a little cayenne on there, and the robust.

0:34:43.360 --> 0:34:44.640
<v Speaker 1>Some spicy honey on there.

0:34:44.719 --> 0:34:49.120
<v Speaker 2>It's yes, there we go. It's so good. And on

0:34:49.160 --> 0:34:52.000
<v Speaker 2>the grill, I'm going to tell you mentioned vegetables, but

0:34:52.040 --> 0:34:54.160
<v Speaker 2>I'm going I'm gonna go fruit too. I think that

0:34:54.600 --> 0:34:57.719
<v Speaker 2>do it. Watermelon on the grill with a little balsamic

0:34:57.760 --> 0:35:00.000
<v Speaker 2>and maybe some goat cheese or some feta is fantast

0:35:01.719 --> 0:35:05.040
<v Speaker 2>It sounds like it's so much, but the reality is,

0:35:05.080 --> 0:35:07.319
<v Speaker 2>you slice those wedges pretty thick, you throw them on

0:35:07.320 --> 0:35:09.440
<v Speaker 2>the grill. There's still a little chilled on the inside,

0:35:09.440 --> 0:35:12.120
<v Speaker 2>but the outside gets a good char and they have

0:35:12.200 --> 0:35:15.920
<v Speaker 2>those natural sugars. Like when you grill, whether it's steak

0:35:16.040 --> 0:35:19.000
<v Speaker 2>or it's chicken, you have to add something to get

0:35:19.040 --> 0:35:23.080
<v Speaker 2>those that caramelization. And with fruit, it already has it

0:35:23.200 --> 0:35:27.120
<v Speaker 2>because it's naturally sweet. Vegetables have a lot of that too,

0:35:27.160 --> 0:35:29.480
<v Speaker 2>because even though they're vegetables, they still have some sweetness.

0:35:29.480 --> 0:35:32.239
<v Speaker 2>And so I love you mentioned ramps. I love a

0:35:32.239 --> 0:35:35.279
<v Speaker 2>grilled ramp. I also, we're in hatch chili season right now,

0:35:36.120 --> 0:35:41.520
<v Speaker 2>and hatch hatch chilies on the grill are remarkable. And yeah,

0:35:41.560 --> 0:35:43.680
<v Speaker 2>so from a grill standpoint, the other thing I would

0:35:43.680 --> 0:35:46.640
<v Speaker 2>say is take things that you cook inside, take them outside.

0:35:47.120 --> 0:35:50.040
<v Speaker 2>You you're used to roasting a chicken, take that outside,

0:35:50.080 --> 0:35:51.640
<v Speaker 2>put it on the grill. You can get a lot

0:35:51.680 --> 0:35:54.399
<v Speaker 2>of the same flavors, but you'll also get a little

0:35:54.400 --> 0:35:56.560
<v Speaker 2>bit more char, a little bit more that grill, especially

0:35:56.560 --> 0:35:59.200
<v Speaker 2>if you using charcoal that grill, that smoke flavor. I

0:35:59.280 --> 0:36:01.520
<v Speaker 2>love that. And the other thing I was going to say,

0:36:01.600 --> 0:36:03.759
<v Speaker 2>and you beat me to the punch when you when

0:36:03.800 --> 0:36:05.640
<v Speaker 2>you mentioned the vegetables. I was going to say, is

0:36:05.680 --> 0:36:09.720
<v Speaker 2>pick a different ingredient. Yeah, if you pick a new ingredient.

0:36:10.000 --> 0:36:13.120
<v Speaker 2>We don't get parsnips on the regular in North Carolina.

0:36:13.360 --> 0:36:15.000
<v Speaker 2>So when I moved to Chicago, I saw them when

0:36:15.000 --> 0:36:16.920
<v Speaker 2>I'm going to the grocery store and I was like,

0:36:17.000 --> 0:36:20.000
<v Speaker 2>let's try these. And you you know, you can google recipes,

0:36:20.040 --> 0:36:22.560
<v Speaker 2>you can just try it out yourself. But through some

0:36:22.600 --> 0:36:24.640
<v Speaker 2>of those on the grill, and they were great. Put

0:36:24.680 --> 0:36:28.640
<v Speaker 2>some in salt, they were fantastic. That's how I hate carrots.

0:36:28.719 --> 0:36:32.600
<v Speaker 2>I have hated carrots my entire life. And I realized

0:36:32.640 --> 0:36:36.400
<v Speaker 2>that if they are charred, they are good. They taste

0:36:36.440 --> 0:36:37.080
<v Speaker 2>good all the way.

0:36:38.160 --> 0:36:40.240
<v Speaker 1>They're so good. I was, it's funny. I was talking

0:36:40.280 --> 0:36:43.480
<v Speaker 1>to my parents about this, and my mom was complaining

0:36:43.480 --> 0:36:46.279
<v Speaker 1>that she can't get my dad to eat vegetables. My

0:36:46.360 --> 0:36:49.919
<v Speaker 1>dad loves crispy food. And I was like, just char

0:36:50.080 --> 0:36:52.520
<v Speaker 1>the hell out of some cauliflower, chart the hell out

0:36:52.520 --> 0:36:54.399
<v Speaker 1>of some broccoli, and hit it with some sea salt.

0:36:54.440 --> 0:36:57.080
<v Speaker 1>It's not it's not all that complicated. You just have

0:36:57.160 --> 0:36:59.600
<v Speaker 1>to think about what you can do to vegetables beyond

0:37:00.160 --> 0:37:02.239
<v Speaker 1>just putting them on a plate and steaming them. And

0:37:02.280 --> 0:37:05.680
<v Speaker 1>by the way, your fruit thing, I will I will

0:37:05.840 --> 0:37:08.040
<v Speaker 1>quarter some peaches and put them in a honey bath,

0:37:08.239 --> 0:37:08.800
<v Speaker 1>just some honey.

0:37:10.680 --> 0:37:13.520
<v Speaker 2>I've had a major Chicago find good peaches.

0:37:14.320 --> 0:37:16.319
<v Speaker 1>I haven't yet. I had them in New York. I

0:37:16.320 --> 0:37:18.200
<v Speaker 1>had some decent peaches, but I haven't found them in

0:37:18.320 --> 0:37:22.959
<v Speaker 1>Chicago yet. But just big picture, anytime you can grill

0:37:23.080 --> 0:37:26.160
<v Speaker 1>fruit and you get that charred sweet, even grilling vegetables

0:37:26.239 --> 0:37:28.680
<v Speaker 1>charts sweet. It actually makes if you're also eating meat,

0:37:28.760 --> 0:37:31.880
<v Speaker 1>it makes your meat better. You're adding variety to your plate,

0:37:31.960 --> 0:37:33.880
<v Speaker 1>and all of a sudden you're having a more complete

0:37:33.920 --> 0:37:37.800
<v Speaker 1>eating experience. So I could not recommend enough. Whether it's pineapple,

0:37:37.800 --> 0:37:40.319
<v Speaker 1>whether it's watermelon like you mentioned, and you get that

0:37:40.680 --> 0:37:43.560
<v Speaker 1>a sweet salty thing that's hard to get with meat,

0:37:43.800 --> 0:37:47.880
<v Speaker 1>you're getting actually a more complete flavor profile. Messing around

0:37:47.920 --> 0:37:49.359
<v Speaker 1>with vegetables and fruit on the grill.

0:37:49.440 --> 0:37:52.759
<v Speaker 2>Oh, I am so excited, Like I am, like this

0:37:52.880 --> 0:37:55.080
<v Speaker 2>is this is the stuff I love to talk about

0:37:55.080 --> 0:37:57.759
<v Speaker 2>because it's it's kind of like where are my passion lies?

0:37:57.800 --> 0:37:59.759
<v Speaker 2>And I think that choosing a different gradient, whether it

0:37:59.800 --> 0:38:02.520
<v Speaker 2>be a fruit or a vegetable. I also think look

0:38:02.560 --> 0:38:04.200
<v Speaker 2>at what meats on sale. We're living in like a

0:38:04.200 --> 0:38:06.560
<v Speaker 2>weird time right now, and part of that weird time

0:38:06.920 --> 0:38:10.799
<v Speaker 2>is looking at different cuts of meat because everyone is

0:38:10.840 --> 0:38:14.160
<v Speaker 2>so locked into boneless, skinless chicken breasts, which I will

0:38:14.160 --> 0:38:16.840
<v Speaker 2>say this are the worst. They're the worst meat you

0:38:16.840 --> 0:38:17.200
<v Speaker 2>can buy.

0:38:17.800 --> 0:38:20.200
<v Speaker 1>It's just it's difficult. I mean, you can it's the

0:38:20.200 --> 0:38:21.399
<v Speaker 1>hardest thing you can make.

0:38:21.520 --> 0:38:23.799
<v Speaker 2>It's the hardest thing to cook. But it's the thing

0:38:23.840 --> 0:38:27.560
<v Speaker 2>that most people go to that aren't good at cooking, right.

0:38:28.040 --> 0:38:31.520
<v Speaker 2>It's no, It's totally true. Get your thighs. Thighs, you

0:38:31.520 --> 0:38:33.840
<v Speaker 2>can cook them to death and they still are juicy.

0:38:34.480 --> 0:38:37.960
<v Speaker 2>But you try a new ingredient, like we've been. I'm

0:38:37.960 --> 0:38:40.920
<v Speaker 2>a New York strip guy, but New York strip has

0:38:40.960 --> 0:38:44.040
<v Speaker 2>apparently it's people, that's the thing people know how to cook.

0:38:44.400 --> 0:38:46.400
<v Speaker 2>So it's been more expensive. So I've been buying a

0:38:46.480 --> 0:38:50.480
<v Speaker 2>lot more of flank and skirt steak, and with flank

0:38:50.480 --> 0:38:53.200
<v Speaker 2>and skirt, the good thing about them is I don't

0:38:53.200 --> 0:38:56.880
<v Speaker 2>feel bad about a cheaper cut of meat, about throwing

0:38:56.920 --> 0:38:59.560
<v Speaker 2>that waking up in the morning, going through going through

0:38:59.640 --> 0:39:03.680
<v Speaker 2>my more routine late mid late morning, throwing that into

0:39:03.680 --> 0:39:05.480
<v Speaker 2>a marinade that I make. You throw some hoists and

0:39:05.520 --> 0:39:07.680
<v Speaker 2>some soy sauce. You work in a little bit of

0:39:07.680 --> 0:39:10.000
<v Speaker 2>olive oil. You know, whatever spices that you're looking for,

0:39:10.080 --> 0:39:12.279
<v Speaker 2>you put those in there. Your fresh herbs or your

0:39:12.320 --> 0:39:14.560
<v Speaker 2>dry herbs, you put those in there. You turn it

0:39:14.600 --> 0:39:16.600
<v Speaker 2>over throughout the day in the refrigerator, you take it

0:39:16.600 --> 0:39:19.680
<v Speaker 2>out an hour before you want to cook it. And

0:39:19.760 --> 0:39:21.879
<v Speaker 2>now you've got a great skirt steak that you can

0:39:22.000 --> 0:39:24.359
<v Speaker 2>use to as just eat a slice steak or guess

0:39:24.400 --> 0:39:28.440
<v Speaker 2>what it's great on tacos tacos. Yes, it's fantastic.

0:39:29.200 --> 0:39:32.160
<v Speaker 1>And it's one of those things too where it's going

0:39:32.239 --> 0:39:35.719
<v Speaker 1>to take three minutes aside, it takes no time once

0:39:35.760 --> 0:39:38.560
<v Speaker 1>you're actually making things. And something I discover with this,

0:39:38.640 --> 0:39:41.640
<v Speaker 1>and because everybody's life is a lot of people's lives

0:39:41.719 --> 0:39:45.200
<v Speaker 1>are thrown sort of backwards right now, that's sort of

0:39:45.239 --> 0:39:47.799
<v Speaker 1>a zen time too. You can throw on a podcast

0:39:48.200 --> 0:39:51.040
<v Speaker 1>and just sort of have your own little time. If

0:39:51.080 --> 0:39:53.920
<v Speaker 1>you've got kids, if you're you know, with family, friends, whatever,

0:39:54.320 --> 0:39:56.680
<v Speaker 1>it allows you to go outside and just sort of

0:39:56.719 --> 0:39:59.520
<v Speaker 1>do your thing, whether it's turning a steak, whether it's

0:39:59.560 --> 0:40:02.440
<v Speaker 1>making that sgetables. I wanted to ask you, and so

0:40:02.480 --> 0:40:08.560
<v Speaker 1>I'm going to saturdays specifically, how do you strategize? Because

0:40:08.719 --> 0:40:10.560
<v Speaker 1>I think like most people listening to here, and it's

0:40:10.840 --> 0:40:13.920
<v Speaker 1>worked for you, it's a passion, it's fun for everybody listening.

0:40:14.280 --> 0:40:17.360
<v Speaker 1>But how do you build your saturdays around both cooking

0:40:17.560 --> 0:40:21.279
<v Speaker 1>and watching? You know, because it's going eleven central to

0:40:21.440 --> 0:40:25.160
<v Speaker 1>one central. How are you programming your schedule? You're doing

0:40:25.200 --> 0:40:27.319
<v Speaker 1>it ahead of time? Are you waking up early? How

0:40:27.360 --> 0:40:28.160
<v Speaker 1>do you strategize?

0:40:28.239 --> 0:40:31.120
<v Speaker 2>Yeah, it's an ahead of time thing because once eleven

0:40:31.200 --> 0:40:35.440
<v Speaker 2>hits and everybody I know you're West Coast guy, like

0:40:35.719 --> 0:40:39.400
<v Speaker 2>originally like it's yes, it's so people love this idea

0:40:39.400 --> 0:40:43.640
<v Speaker 2>of nine am football. I'm North Carolina kid, I'm used

0:40:43.680 --> 0:40:45.640
<v Speaker 2>to noon football. And what nuone also meant for me

0:40:45.719 --> 0:40:47.960
<v Speaker 2>was I got to kind of lay around in bed

0:40:48.040 --> 0:40:52.920
<v Speaker 2>until ten ten thirty, then get up, shower, get all

0:40:52.960 --> 0:40:55.480
<v Speaker 2>my get my station, my workstation set up for the day,

0:40:55.520 --> 0:40:57.839
<v Speaker 2>and then go out and do my thing. And now

0:40:57.880 --> 0:41:00.960
<v Speaker 2>that eleven o'clock cuts eleven o'clock plus a kid cuts

0:41:01.040 --> 0:41:04.680
<v Speaker 2>that down so much that I got to do everything

0:41:04.719 --> 0:41:07.359
<v Speaker 2>before and so we do Fridays, we do Burger Night

0:41:07.400 --> 0:41:11.479
<v Speaker 2>and it's we grind our own meat here and handcut fries.

0:41:11.520 --> 0:41:14.520
<v Speaker 1>Wait, hold on, you grind if you have a hand grinder?

0:41:14.640 --> 0:41:15.799
<v Speaker 1>Is an electric grinder with.

0:41:15.960 --> 0:41:19.000
<v Speaker 2>The kitchen aid using the kitchen aid, okay, grinder attach?

0:41:19.120 --> 0:41:22.520
<v Speaker 1>And what is what is the big advantage because people

0:41:22.520 --> 0:41:24.400
<v Speaker 1>listening to this, I'm sure you go buy, you know,

0:41:24.440 --> 0:41:26.719
<v Speaker 1>a couple pounds of ground beef at the market and

0:41:26.800 --> 0:41:28.560
<v Speaker 1>you form it into patties and it goes on to

0:41:28.640 --> 0:41:31.719
<v Speaker 1>the grill. What's the advantage of grinding your own meat?

0:41:31.800 --> 0:41:32.520
<v Speaker 1>Is it a blend thing?

0:41:32.719 --> 0:41:35.680
<v Speaker 2>The two? Well, there's I think the blend is really

0:41:35.719 --> 0:41:38.520
<v Speaker 2>good because depending on what meat, what beef is on sale.

0:41:38.560 --> 0:41:41.760
<v Speaker 2>If we're doing beef burgers, you can pick your blend

0:41:42.160 --> 0:41:45.520
<v Speaker 2>because let's say, you know, if hanger steaks on sale

0:41:45.760 --> 0:41:48.840
<v Speaker 2>or short rip bone the short ribs are on sale,

0:41:49.080 --> 0:41:51.600
<v Speaker 2>grab those and I can juice the fat up. I

0:41:51.600 --> 0:41:53.720
<v Speaker 2>can juice the fat with a little bit of bacon fat.

0:41:54.719 --> 0:41:54.959
<v Speaker 1>Yep.

0:41:55.040 --> 0:41:58.960
<v Speaker 2>Can Also I've done burgers where we do burger we

0:41:59.040 --> 0:42:01.160
<v Speaker 2>do beef with bacon in the burger.

0:42:02.440 --> 0:42:05.040
<v Speaker 1>Yep, we do Lamberger ground. You grind down like a

0:42:05.080 --> 0:42:05.680
<v Speaker 1>pork belly.

0:42:05.760 --> 0:42:09.920
<v Speaker 2>Yeah, and so that's been really cool. And so I've

0:42:09.960 --> 0:42:11.560
<v Speaker 2>started making my own bacon, which I got to get

0:42:11.560 --> 0:42:13.799
<v Speaker 2>some to you. It's been really fine. Oh my god,

0:42:14.239 --> 0:42:15.080
<v Speaker 2>it's been great.

0:42:15.239 --> 0:42:18.440
<v Speaker 1>It's so you buy your buying a pork belly. Are

0:42:18.480 --> 0:42:22.880
<v Speaker 1>you grinding yourself, curing it myself or curing excuse me?

0:42:23.000 --> 0:42:27.080
<v Speaker 2>Yeah, curing it myself. And then then I put it

0:42:27.120 --> 0:42:29.480
<v Speaker 2>on the grip, put it on the smoker, smoke it.

0:42:30.760 --> 0:42:33.080
<v Speaker 2>Then you have your bacon. I freeze you know what

0:42:33.120 --> 0:42:34.839
<v Speaker 2>I'm not going to use. You can take it off,

0:42:34.880 --> 0:42:36.640
<v Speaker 2>you cut what you want. It's great.

0:42:37.040 --> 0:42:40.000
<v Speaker 1>Wow, what isn't worth the trouble? Because I hear you,

0:42:40.040 --> 0:42:43.600
<v Speaker 1>and I'm hearing everything is worth the trouble. I'm hearing

0:42:43.760 --> 0:42:47.280
<v Speaker 1>bake your own. I'm seeing pretzel buns. You're you're tweaking

0:42:47.280 --> 0:42:49.680
<v Speaker 1>and figuring out, and I love the passion all around.

0:42:49.719 --> 0:42:51.719
<v Speaker 1>But there has to be something where you're just like

0:42:52.400 --> 0:42:55.720
<v Speaker 1>storebod is good enough as an element to something bigger

0:42:55.719 --> 0:42:56.120
<v Speaker 1>and better.

0:42:56.920 --> 0:43:01.600
<v Speaker 2>Probably tortillas, I would say, if I had one thing, tortillas.

0:43:02.000 --> 0:43:05.759
<v Speaker 1>Tortillas are really they They are difficult because you're you're

0:43:05.800 --> 0:43:08.000
<v Speaker 1>needing to get the right temperature, you're needing to get

0:43:08.040 --> 0:43:10.000
<v Speaker 1>the right mix and water level, and you got to

0:43:10.000 --> 0:43:13.160
<v Speaker 1>get really good corn flour or you need lard with

0:43:13.600 --> 0:43:17.080
<v Speaker 1>traditional flower tortillas. I don't know if you've had the

0:43:17.480 --> 0:43:20.879
<v Speaker 1>Milagro brand in Chicago. They're fantastic.

0:43:21.400 --> 0:43:24.080
<v Speaker 2>Yep, that's and we by we buy those or La

0:43:24.080 --> 0:43:29.279
<v Speaker 2>Bandarita's because I just when i'm tacos are, I will

0:43:29.320 --> 0:43:31.439
<v Speaker 2>admit this, and I don't want anyone to don't come.

0:43:31.360 --> 0:43:32.839
<v Speaker 1>After me safe plaisus are.

0:43:33.160 --> 0:43:36.080
<v Speaker 2>They're an afterthought for me. That's a thing I would

0:43:36.120 --> 0:43:39.319
<v Speaker 2>never order or would never pick to have. But my

0:43:39.400 --> 0:43:42.520
<v Speaker 2>wife loves them. So when it gets to be three

0:43:42.719 --> 0:43:45.719
<v Speaker 2>thirty in the afternoon and I'm wrapped, getting close to

0:43:45.760 --> 0:43:47.880
<v Speaker 2>wrapping up my work day, and she's like, what are

0:43:47.880 --> 0:43:50.719
<v Speaker 2>we having for dinner? And I say, I didn't get

0:43:50.719 --> 0:43:52.440
<v Speaker 2>that far yet. I know I want to make this,

0:43:52.719 --> 0:43:55.120
<v Speaker 2>you know, I want to braise this pork. But I

0:43:55.160 --> 0:43:57.040
<v Speaker 2>was thinking maybe we do sandwiches. She was like, she goes,

0:43:57.080 --> 0:44:01.919
<v Speaker 2>what about tacos? And I'm like, I have a tortilla press, yeah,

0:44:01.920 --> 0:44:04.480
<v Speaker 2>but I say, don't. I don't want to make taco

0:44:04.560 --> 0:44:07.359
<v Speaker 2>I don't want to do that tonight. Luckily, in the

0:44:07.360 --> 0:44:10.880
<v Speaker 2>pantry we've got some pre made tacos that we can

0:44:11.000 --> 0:44:11.279
<v Speaker 2>roll with.

0:44:11.680 --> 0:44:14.040
<v Speaker 1>It's and one of the things with tacos or anything

0:44:14.080 --> 0:44:17.960
<v Speaker 1>with tortillas, if you throw them on your stove, not

0:44:18.040 --> 0:44:20.160
<v Speaker 1>in a pan, just throw them right on the burners

0:44:20.440 --> 0:44:22.400
<v Speaker 1>and you char them up on each side one. It

0:44:22.480 --> 0:44:25.360
<v Speaker 1>sort of rehydrates them a little bit. It steams on

0:44:25.400 --> 0:44:27.640
<v Speaker 1>the inside and you get a nice char on there.

0:44:27.800 --> 0:44:32.520
<v Speaker 1>Any store bought tortilla is made thirty five percent better

0:44:32.760 --> 0:44:35.480
<v Speaker 1>by charring it right before you you throw in your filling.

0:44:36.080 --> 0:44:39.279
<v Speaker 2>Yeah, and I'm I will say this, I'm lucky my

0:44:39.280 --> 0:44:43.319
<v Speaker 2>my sister in law, she is Mexican and they they

0:44:43.880 --> 0:44:45.880
<v Speaker 2>they don't make all their own tortillas either, So I'm like,

0:44:45.920 --> 0:44:51.200
<v Speaker 2>I feel better about that. But oh, always on a

0:44:51.239 --> 0:44:54.959
<v Speaker 2>gast of throw it's throwing the tortillas on the gas

0:44:55.000 --> 0:44:58.359
<v Speaker 2>stove and just right on top and getting it done out.

0:44:58.600 --> 0:45:01.040
<v Speaker 2>It's a thing I learned from them, m hmm, and

0:45:01.120 --> 0:45:03.840
<v Speaker 2>from her that I have carried into my regular life.

0:45:04.360 --> 0:45:07.480
<v Speaker 2>She is who bought me the tortilla press because she

0:45:07.640 --> 0:45:09.600
<v Speaker 2>was like, I know you're gonna want to make them yourself.

0:45:09.600 --> 0:45:12.200
<v Speaker 2>And there are times when I do make them myself, right,

0:45:12.320 --> 0:45:15.239
<v Speaker 2>especially if we want like mission burritos or something right,

0:45:15.680 --> 0:45:17.200
<v Speaker 2>and you got to have those big boys, and you

0:45:17.239 --> 0:45:20.600
<v Speaker 2>can't always find those in the store. So I'll make

0:45:20.640 --> 0:45:23.560
<v Speaker 2>those myself and then I'll i throw them on the

0:45:23.600 --> 0:45:27.160
<v Speaker 2>grill to get that same toasted effect. But if it's

0:45:27.320 --> 0:45:31.319
<v Speaker 2>if it's Tuesday, Wednesday, Thursday night tacos, we're gonna we're

0:45:31.320 --> 0:45:33.840
<v Speaker 2>going to the bag. That is the thing to me

0:45:33.920 --> 0:45:34.680
<v Speaker 2>that's not worth it.

0:45:35.080 --> 0:45:38.240
<v Speaker 1>When you are in the market, what are your standbys

0:45:38.280 --> 0:45:41.680
<v Speaker 1>for multi purpose that? Okay, this is what I'm always

0:45:41.680 --> 0:45:44.320
<v Speaker 1>buying because I know I can get five different meals

0:45:44.400 --> 0:45:46.960
<v Speaker 1>using this ingredient. That it's always just like, if you

0:45:47.000 --> 0:45:49.120
<v Speaker 1>look hard enough, this isn't a lot of what I cook.

0:45:49.960 --> 0:45:51.640
<v Speaker 1>Whole chickens, yep.

0:45:52.680 --> 0:45:55.239
<v Speaker 2>And I know they're intimidating to people, and I know

0:45:55.280 --> 0:45:57.160
<v Speaker 2>a lot of people don't like bones, which goes back

0:45:57.160 --> 0:46:00.880
<v Speaker 2>to our boneless, skinless chicken thing. But I'm telling you,

0:46:00.960 --> 0:46:03.480
<v Speaker 2>if you can get yourself comfortable with cutting out the

0:46:03.520 --> 0:46:07.160
<v Speaker 2>backbone of that chicken, you can get depending on how

0:46:07.239 --> 0:46:09.080
<v Speaker 2>much your family eats or the size of your family,

0:46:10.000 --> 0:46:11.759
<v Speaker 2>but you can get at least two meals out of that,

0:46:12.040 --> 0:46:14.480
<v Speaker 2>and you can get where you have a nice like

0:46:15.080 --> 0:46:19.120
<v Speaker 2>a French country roasted you know that, you know what

0:46:19.160 --> 0:46:21.440
<v Speaker 2>I mean, Like that roasted chicken with the rosemary and

0:46:21.480 --> 0:46:24.480
<v Speaker 2>the lemons or stuffed in there, that herb roasted chicken.

0:46:24.520 --> 0:46:27.080
<v Speaker 2>You can get that and then that, whether it's the

0:46:27.120 --> 0:46:29.080
<v Speaker 2>next day or the day after that, you pull that

0:46:29.200 --> 0:46:33.400
<v Speaker 2>chicken apart and you either have soup or you have tacos,

0:46:34.040 --> 0:46:36.040
<v Speaker 2>or you have a pulled chicken sandwich, or you have

0:46:36.080 --> 0:46:38.839
<v Speaker 2>a Philly cheese a chick a chicken cheese steak. You

0:46:38.880 --> 0:46:40.759
<v Speaker 2>have all those things. They're on the table for you.

0:46:42.320 --> 0:46:45.319
<v Speaker 2>It's great. True. I'm gonna go with onions too. I

0:46:45.320 --> 0:46:48.880
<v Speaker 2>think onions. Yep, that's an auto buy at the store.

0:46:50.120 --> 0:46:52.080
<v Speaker 2>Get your onions. I'm a red onions guy. What kind

0:46:52.120 --> 0:46:52.880
<v Speaker 2>of onions are you? Do?

0:46:52.920 --> 0:46:56.880
<v Speaker 1>You like sweet? Yellow? Usually because they saunte up nicely

0:46:57.960 --> 0:46:59.840
<v Speaker 1>if you go raw, they're not as harsh on a

0:47:00.120 --> 0:47:02.799
<v Speaker 1>a burger or cutting up on you know, into guacamole

0:47:02.920 --> 0:47:04.920
<v Speaker 1>or something like that. I'll go with the sweet yellows.

0:47:04.960 --> 0:47:08.160
<v Speaker 1>I like red, but that's generally the direction I go.

0:47:08.239 --> 0:47:10.560
<v Speaker 1>I was gonna ask though, just with burger, because I

0:47:10.640 --> 0:47:12.440
<v Speaker 1>know a lot of people listening that's going to be

0:47:12.480 --> 0:47:15.080
<v Speaker 1>their plan for a lot of saturdays burgers and dogs.

0:47:15.480 --> 0:47:18.279
<v Speaker 1>What is worth the effort? Is it the bun thing?

0:47:18.480 --> 0:47:21.160
<v Speaker 1>Is it blending your own meat thing? What to you

0:47:21.280 --> 0:47:23.920
<v Speaker 1>is that first step where it's just like, okay, let's

0:47:23.960 --> 0:47:26.759
<v Speaker 1>take what you were doing with burgers and let's just

0:47:26.840 --> 0:47:29.120
<v Speaker 1>make it thirty percent better. What's the priority?

0:47:29.719 --> 0:47:33.520
<v Speaker 2>So I don't want to exclude anybody based on whether

0:47:33.520 --> 0:47:36.600
<v Speaker 2>it's social economics or just space or equipment totally, So

0:47:36.680 --> 0:47:39.120
<v Speaker 2>I'm gonna I'm gonna go buns. Anyone can make a bund.

0:47:39.120 --> 0:47:41.320
<v Speaker 2>If you have a kitchen, you can make buns. Yes,

0:47:41.800 --> 0:47:44.960
<v Speaker 2>So I'm going to go buns first. I am partial.

0:47:45.080 --> 0:47:46.560
<v Speaker 2>I'll get to this in a second, but I'm partial

0:47:46.600 --> 0:47:48.640
<v Speaker 2>to buns. I think buns are great. You can do

0:47:48.719 --> 0:47:52.400
<v Speaker 2>it brioche, you can do the pretzel, but you control

0:47:52.440 --> 0:47:54.480
<v Speaker 2>all of it. I will also say this, I don't

0:47:54.480 --> 0:47:58.440
<v Speaker 2>know if you've had them before. English muffin hamburger is

0:47:58.560 --> 0:48:00.359
<v Speaker 2>top notch. Which is a thing you can buy at

0:48:00.360 --> 0:48:00.840
<v Speaker 2>the store.

0:48:01.080 --> 0:48:03.759
<v Speaker 1>Yes, Oh, it stands up to a burger really really well.

0:48:04.000 --> 0:48:06.400
<v Speaker 2>Yes, those nooks and crannies they stand up to the

0:48:06.480 --> 0:48:10.360
<v Speaker 2>juice really well. They stay together. Love English muff and burgers.

0:48:10.400 --> 0:48:12.120
<v Speaker 2>So that to me, if you're if you're looking for

0:48:12.120 --> 0:48:14.720
<v Speaker 2>a twist this week on when we get to the season,

0:48:14.760 --> 0:48:18.799
<v Speaker 2>you're looking for twist this season English muffin burgers, people

0:48:18.840 --> 0:48:20.600
<v Speaker 2>are gonna be like, what is this? And I had

0:48:20.600 --> 0:48:22.440
<v Speaker 2>my first one. I believe it was in New York City,

0:48:24.520 --> 0:48:26.680
<v Speaker 2>good grip. We're on the Upper East Side. I think

0:48:27.040 --> 0:48:30.520
<v Speaker 2>some little bar restaurant and they did their their burgers

0:48:30.520 --> 0:48:34.560
<v Speaker 2>on an English maybe mellons. It might be, okay, I

0:48:34.600 --> 0:48:36.640
<v Speaker 2>don't remember that. I don't remember the place it was.

0:48:36.719 --> 0:48:38.399
<v Speaker 2>It was also the time when I walked up there

0:48:38.560 --> 0:48:43.399
<v Speaker 2>from Midtown and saw Chris Fowler. I didn't say anything

0:48:43.440 --> 0:48:44.160
<v Speaker 2>to him, but I saw him.

0:48:45.200 --> 0:48:47.960
<v Speaker 1>That is yeah, he lives uptown. I forget if it's

0:48:47.960 --> 0:48:49.120
<v Speaker 1>the Upper East up or West.

0:48:50.520 --> 0:48:52.920
<v Speaker 2>Might be the West West, Upper West. Okay.

0:48:53.640 --> 0:48:56.560
<v Speaker 1>My big thing with burgers that has that has improved

0:48:56.640 --> 0:48:59.000
<v Speaker 1>him by thirty percent that I get the most compliments

0:48:59.040 --> 0:49:02.760
<v Speaker 1>on is over time. And you've talked about tweaking recipes

0:49:02.760 --> 0:49:07.200
<v Speaker 1>and just finding what really clicks my burger sauce. It

0:49:07.239 --> 0:49:09.120
<v Speaker 1>has made burger so much better. And I know a

0:49:09.120 --> 0:49:11.520
<v Speaker 1>lot of people are quick too, and it's delicious. Just

0:49:11.560 --> 0:49:13.759
<v Speaker 1>mix ketchup and mayo. Call it a day. Maybe throw

0:49:13.760 --> 0:49:16.440
<v Speaker 1>some salt in there and call it Thousand Island. If

0:49:16.480 --> 0:49:19.440
<v Speaker 1>you look up burger sauce recipes, and I found one

0:49:19.440 --> 0:49:21.799
<v Speaker 1>that I really liked from a restaurant called Husk both

0:49:21.840 --> 0:49:24.040
<v Speaker 1>in it's in Charleston and Nashville. Now I think it's

0:49:24.040 --> 0:49:27.880
<v Speaker 1>in Greenville. I started with their recipe for their burger

0:49:27.880 --> 0:49:30.960
<v Speaker 1>sauce and I made it my own. And it's mayo

0:49:31.280 --> 0:49:35.400
<v Speaker 1>and a thicker barbecue sauce, mustard chopped like really finely

0:49:35.440 --> 0:49:41.280
<v Speaker 1>diced dill, pickles, serracha, lemon juice, salt, pepper onion salt,

0:49:41.680 --> 0:49:44.120
<v Speaker 1>and I thrown a little bit of tortilla masa to

0:49:44.160 --> 0:49:47.719
<v Speaker 1>thicken it nice. And it's such a game changer to

0:49:47.760 --> 0:49:49.600
<v Speaker 1>put thought into a burger sauce.

0:49:51.360 --> 0:49:54.320
<v Speaker 2>I'm a sawt listen sauce boy right here. Of course,

0:49:55.160 --> 0:49:57.080
<v Speaker 2>I absolutely love sauce as I could go all day

0:49:57.080 --> 0:49:58.839
<v Speaker 2>on those. If we were going to add to the

0:49:58.880 --> 0:50:00.520
<v Speaker 2>things that I said that people can do to step

0:50:00.520 --> 0:50:02.600
<v Speaker 2>their game up, sauce is another one of them. Learn

0:50:02.640 --> 0:50:04.600
<v Speaker 2>how to make a gas stream, learn how to make

0:50:04.600 --> 0:50:06.840
<v Speaker 2>an aoli. Those are all things that you can do.

0:50:06.880 --> 0:50:10.160
<v Speaker 2>They're great. I love sauce, so yeah, I think adding

0:50:10.160 --> 0:50:12.279
<v Speaker 2>a sauce is fantastic. I've been playing with my own

0:50:12.360 --> 0:50:15.120
<v Speaker 2>barbecue sauce, and the issue that I had had for

0:50:15.160 --> 0:50:18.359
<v Speaker 2>a while is that once it's not warm anymore, it

0:50:18.440 --> 0:50:22.880
<v Speaker 2>thickens too much. Yes, And playing with the vegetable oil

0:50:23.000 --> 0:50:25.799
<v Speaker 2>or the olive oil component of that to keep it

0:50:25.840 --> 0:50:27.800
<v Speaker 2>a little more loose so that I can pull it

0:50:27.840 --> 0:50:30.360
<v Speaker 2>out of the fridge to use is important. But I

0:50:30.800 --> 0:50:33.799
<v Speaker 2>mean molasses with bourbon you throw in you know, your

0:50:33.840 --> 0:50:35.680
<v Speaker 2>onion and your garlic and all those things, and a

0:50:35.680 --> 0:50:38.640
<v Speaker 2>little seasoned salt and whatnot, and you get it. I love,

0:50:39.000 --> 0:50:41.560
<v Speaker 2>I love a saucy burger, So yes, I think I

0:50:41.600 --> 0:50:43.799
<v Speaker 2>would go bun, I would go sauce. Then I would

0:50:43.800 --> 0:50:46.160
<v Speaker 2>go if you've got the time, the space, the ability

0:50:46.200 --> 0:50:48.480
<v Speaker 2>to grind your own meat, I would go there. And

0:50:48.520 --> 0:50:52.000
<v Speaker 2>the reason I say that is the thing about ground meat.

0:50:52.239 --> 0:50:55.120
<v Speaker 2>That and I'm not one of these like weird I'm like,

0:50:55.120 --> 0:50:56.600
<v Speaker 2>and I'm not going to call people freaks, but I'm

0:50:56.640 --> 0:50:59.759
<v Speaker 2>not one of these people just like weirded out by

0:51:00.160 --> 0:51:02.560
<v Speaker 2>like meat. I'm not weirded by it, of course, but

0:51:02.680 --> 0:51:05.239
<v Speaker 2>what I am weirded out by a little bit at

0:51:05.360 --> 0:51:08.240
<v Speaker 2>least is the fact that that ground beef comes from

0:51:08.280 --> 0:51:13.319
<v Speaker 2>a bunch of different cows. Yes, And there's something too

0:51:13.800 --> 0:51:18.200
<v Speaker 2>knowing that that meat that I'm grinding came from this

0:51:18.280 --> 0:51:23.360
<v Speaker 2>one cow. It's one piece of that cow's origin.

0:51:23.400 --> 0:51:24.080
<v Speaker 1>It's homogenous.

0:51:24.160 --> 0:51:27.840
<v Speaker 2>Yeah, yeah, that to me, I don't know. I find

0:51:27.920 --> 0:51:32.040
<v Speaker 2>benefit to that. The same thing with like that's the

0:51:32.080 --> 0:51:35.400
<v Speaker 2>same thing with vegetables, right, like you, I like to

0:51:35.480 --> 0:51:38.120
<v Speaker 2>just get that one whole onion or that one whole

0:51:38.160 --> 0:51:40.520
<v Speaker 2>bell pepper. I know what that is, and then I

0:51:40.520 --> 0:51:42.799
<v Speaker 2>can I can cut it up myself. But I think

0:51:42.840 --> 0:51:44.640
<v Speaker 2>it's the same thing with meat for me where I know,

0:51:44.880 --> 0:51:46.799
<v Speaker 2>which is also probably why I buy whole chickens most

0:51:46.840 --> 0:51:50.080
<v Speaker 2>of the time, because that's the whole thing. That's it,

0:51:50.120 --> 0:51:54.200
<v Speaker 2>that's the guy and that so. And I do think

0:51:54.239 --> 0:51:57.239
<v Speaker 2>that there's a difference in quality, and you can do

0:51:57.280 --> 0:51:59.480
<v Speaker 2>it in a food processor. I use the meat grinder,

0:51:59.560 --> 0:52:04.239
<v Speaker 2>but there's a difference in the consistency where it's not

0:52:04.440 --> 0:52:08.560
<v Speaker 2>those long strands, right. That makes it a lot easier

0:52:08.640 --> 0:52:12.160
<v Speaker 2>to not just patty out. But it also I don't know,

0:52:12.200 --> 0:52:14.279
<v Speaker 2>when you when you bite it, when you eat it,

0:52:14.280 --> 0:52:17.520
<v Speaker 2>it tastes you can taste. The difference is what I'm.

0:52:17.320 --> 0:52:20.920
<v Speaker 1>Saying would have been your biggest failures. I mean, you

0:52:20.960 --> 0:52:24.080
<v Speaker 1>mentioned barbecue sauce. But what if you were going to

0:52:24.120 --> 0:52:27.360
<v Speaker 1>tell people I have failed at this already, so don't

0:52:27.360 --> 0:52:30.320
<v Speaker 1>do what I did. What what are the failures people

0:52:30.360 --> 0:52:32.800
<v Speaker 1>should skip or at least get beyond.

0:52:33.600 --> 0:52:42.799
<v Speaker 2>Oh read the instructions like it sounds so easy, but

0:52:43.360 --> 0:52:46.360
<v Speaker 2>read like. There have been times when I was making

0:52:47.640 --> 0:52:49.719
<v Speaker 2>what I've been baking bread, especially early, when I was

0:52:49.760 --> 0:52:52.400
<v Speaker 2>baking bread, that I, you know, left out the vegetable oil,

0:52:52.719 --> 0:52:55.000
<v Speaker 2>or I left out you know, I wanted to add

0:52:55.080 --> 0:52:57.000
<v Speaker 2>rosemary into it and then I left that out, or

0:52:57.000 --> 0:52:59.640
<v Speaker 2>I left leaving ingredients out because I wasn't reading close

0:52:59.719 --> 0:53:05.200
<v Speaker 2>enough is incredibly frustrating. Pay attention to your oven. Oh yes,

0:53:05.320 --> 0:53:07.919
<v Speaker 2>not knowing your oven is another huge sveil that I had.

0:53:08.440 --> 0:53:11.200
<v Speaker 2>And I will say this this is not my tip.

0:53:11.239 --> 0:53:13.680
<v Speaker 2>This is a coach illustrated tip. But if you take

0:53:14.080 --> 0:53:15.839
<v Speaker 2>just go buy the cheapest white bread you can find

0:53:15.840 --> 0:53:18.359
<v Speaker 2>at the store, Put it onto a sheet pan, put

0:53:18.360 --> 0:53:21.040
<v Speaker 2>it into your oven, turn your oven to three p fifty,

0:53:21.600 --> 0:53:25.120
<v Speaker 2>give it ten fifteen minutes, and look where the bread

0:53:25.160 --> 0:53:27.680
<v Speaker 2>is burned versus the bread is not cooked at all.

0:53:27.960 --> 0:53:32.279
<v Speaker 2>And now you know your oven's hotspots very important, but

0:53:32.560 --> 0:53:34.920
<v Speaker 2>I just didn't know. When I moved to Chicago. I

0:53:34.920 --> 0:53:37.080
<v Speaker 2>didn't know the oven, and so stuff that I was

0:53:37.120 --> 0:53:40.680
<v Speaker 2>doing at home in Charlotte kept not working here. And

0:53:40.960 --> 0:53:42.759
<v Speaker 2>the good thing is I've cooked enough that I could

0:53:42.800 --> 0:53:46.920
<v Speaker 2>save stuff or turn it into something else. But there

0:53:46.960 --> 0:53:49.160
<v Speaker 2>have been braizes where I take the lid off to

0:53:49.200 --> 0:53:51.000
<v Speaker 2>get a char at the end, and all of a sudden,

0:53:51.040 --> 0:53:53.279
<v Speaker 2>we've burnt something and we don't have any We got

0:53:53.320 --> 0:53:57.080
<v Speaker 2>no more juice at the end because it's the broiler

0:53:57.280 --> 0:53:59.239
<v Speaker 2>works way better on a gas oven than it does

0:53:59.239 --> 0:54:01.560
<v Speaker 2>in an electric one, and so we've kept all the

0:54:01.640 --> 0:54:03.480
<v Speaker 2>juice out. And now I've got to figure out what

0:54:03.480 --> 0:54:04.919
<v Speaker 2>I'm going to do with this meat that's a little

0:54:04.960 --> 0:54:11.759
<v Speaker 2>bit dry we've got. Oh goodness, gracious, I have I

0:54:11.840 --> 0:54:15.680
<v Speaker 2>told you missing ingredients on bread? Look looking, check and

0:54:15.760 --> 0:54:20.120
<v Speaker 2>see if you're using baking soda or baking powder. Oh yeah,

0:54:20.440 --> 0:54:23.719
<v Speaker 2>that is another one that's been huge, and it's they

0:54:23.719 --> 0:54:28.400
<v Speaker 2>don't do the same things. And when you're substituting ingredients,

0:54:29.360 --> 0:54:33.920
<v Speaker 2>I advise that you write them down because maybe everyone's

0:54:33.920 --> 0:54:38.600
<v Speaker 2>smarter than I am, but Dan, I have forgotten in

0:54:38.640 --> 0:54:41.719
<v Speaker 2>the middle of trying to double a recipe, to double everything,

0:54:42.120 --> 0:54:45.320
<v Speaker 2>and gotten to the point where, oh, this looks like crap.

0:54:46.239 --> 0:54:47.600
<v Speaker 2>Well we're going to have to restart.

0:54:48.160 --> 0:54:50.719
<v Speaker 1>Yeah, restart Yeah.

0:54:50.760 --> 0:54:53.000
<v Speaker 2>And my most recent fail this key lime pie, and

0:54:54.160 --> 0:54:58.120
<v Speaker 2>it's I forgot to spray or butter the pan, and

0:54:58.239 --> 0:55:01.360
<v Speaker 2>so the gram crack her just kind of stuck to

0:55:01.520 --> 0:55:04.440
<v Speaker 2>my Pyrex dish and I couldn't get it out. The

0:55:04.440 --> 0:55:08.839
<v Speaker 2>filling tasted great, couldn't get the crust out. And that's

0:55:08.840 --> 0:55:12.040
<v Speaker 2>happened to me two times. I think it happened to

0:55:12.040 --> 0:55:13.560
<v Speaker 2>me with a pecan pie a couple of years ago.

0:55:13.600 --> 0:55:15.200
<v Speaker 2>It happened to me with the key Lime pie, simply

0:55:15.280 --> 0:55:19.000
<v Speaker 2>because I was so anxious to get the crust done

0:55:19.080 --> 0:55:21.239
<v Speaker 2>in the crust in that I forgot to spray. And

0:55:21.239 --> 0:55:23.759
<v Speaker 2>guess what, you can't go back in spray once you've

0:55:23.800 --> 0:55:28.520
<v Speaker 2>pressed out a gram cracker crust into a Pyrex dish.

0:55:29.120 --> 0:55:31.840
<v Speaker 1>Where do you look for recipes? Where are your sources?

0:55:31.840 --> 0:55:34.440
<v Speaker 1>What do you look for in a recipe? Where do

0:55:34.480 --> 0:55:35.840
<v Speaker 1>you what do you trust?

0:55:36.560 --> 0:55:40.760
<v Speaker 2>So I am I stand Chef John all day. Chef John.

0:55:41.000 --> 0:55:44.000
<v Speaker 2>I think he's on all recipes yep. I love his

0:55:44.040 --> 0:55:46.520
<v Speaker 2>white bread recipe that I've modified a little bit English

0:55:46.600 --> 0:55:49.879
<v Speaker 2>muffin recipe. Same chef. John's the man. He does his thing,

0:55:49.920 --> 0:55:54.200
<v Speaker 2>he handles his biz. I am a humongous Vivian Howard fan.

0:55:54.480 --> 0:55:58.800
<v Speaker 2>And she is you know, she's from She's on PBS. Okay,

0:55:58.920 --> 0:56:01.440
<v Speaker 2>she's from. A chef. She owns a restaurant called The

0:56:01.480 --> 0:56:03.080
<v Speaker 2>Chef and the Farmer. She own she does a show

0:56:03.120 --> 0:56:07.200
<v Speaker 2>called it Chef in the f and it is I

0:56:07.239 --> 0:56:11.239
<v Speaker 2>love it partially, well not even partially, largely because it's

0:56:11.320 --> 0:56:14.600
<v Speaker 2>North Carolina recipes and like food that I grew up

0:56:14.640 --> 0:56:18.440
<v Speaker 2>eating and food that I know really well and how

0:56:18.480 --> 0:56:22.200
<v Speaker 2>to make it. But she puts little she's a classically

0:56:22.239 --> 0:56:24.719
<v Speaker 2>trained chef where she puts a twist on all this

0:56:25.719 --> 0:56:30.040
<v Speaker 2>Southern cuisine, right, this soul food, this southern good home good,

0:56:30.040 --> 0:56:34.080
<v Speaker 2>down home eating. She puts an elevated twist on it.

0:56:34.160 --> 0:56:36.480
<v Speaker 2>And that kind of inspires me to take, you know,

0:56:37.080 --> 0:56:40.359
<v Speaker 2>to take my mom's pork chops that she she spent

0:56:40.480 --> 0:56:43.640
<v Speaker 2>her time like she made those, and now I'm and

0:56:43.719 --> 0:56:47.480
<v Speaker 2>she used to get the pork chops, toss them in

0:56:47.560 --> 0:56:51.480
<v Speaker 2>the in the flower, the seasoned flour and then we

0:56:51.520 --> 0:56:53.040
<v Speaker 2>would fry them and they were so good, to the

0:56:53.080 --> 0:56:56.560
<v Speaker 2>point where she used to fry decoy pork chops so

0:56:56.640 --> 0:56:58.359
<v Speaker 2>that my brothers would take those, but not the ones

0:56:58.400 --> 0:57:00.000
<v Speaker 2>we're going to have for my brother and I would

0:57:00.400 --> 0:57:01.600
<v Speaker 2>not the ones we're gonna have for dinner.

0:57:02.760 --> 0:57:04.960
<v Speaker 1>But the seeming like a theme here, like the pre

0:57:05.120 --> 0:57:07.640
<v Speaker 1>cooking theme to keep everybody happy while they wait.

0:57:08.160 --> 0:57:10.640
<v Speaker 2>Well, listen, if you cook, you know that you're eating

0:57:10.680 --> 0:57:13.120
<v Speaker 2>the whole entire time, and of course you're not. If

0:57:13.120 --> 0:57:15.960
<v Speaker 2>you're not eating while you're cooking, you're not tasting your food,

0:57:16.120 --> 0:57:17.800
<v Speaker 2>then you don't know what you're putting out there.

0:57:18.080 --> 0:57:21.320
<v Speaker 1>That's a huge, huge deal is taste your food as

0:57:21.360 --> 0:57:23.920
<v Speaker 1>you're cooking in to always be tasting your food as

0:57:23.960 --> 0:57:26.760
<v Speaker 1>you're cooking in. Also, by the way, with recipes, one

0:57:26.800 --> 0:57:28.560
<v Speaker 1>thing I really like to do. I don't have a

0:57:28.600 --> 0:57:31.160
<v Speaker 1>ton of huge preferences in terms of destination, like I

0:57:31.200 --> 0:57:34.760
<v Speaker 1>find bone appetite recipes are usually pretty good. America's Test

0:57:34.840 --> 0:57:38.120
<v Speaker 1>Kitchen pretty good. I look for consensus where it's just

0:57:38.160 --> 0:57:41.240
<v Speaker 1>like everybody's using soy sauce in a brine for this.

0:57:41.760 --> 0:57:45.160
<v Speaker 1>That's that feels like the right move. If I across

0:57:45.160 --> 0:57:46.880
<v Speaker 1>the board. If I'm looking up recipes, I want to

0:57:46.920 --> 0:57:50.400
<v Speaker 1>make an Asian skirt stick or whatever, and everybody's using,

0:57:50.880 --> 0:57:53.840
<v Speaker 1>you know, honey and ginger. Okay, I'm noting that, and

0:57:53.880 --> 0:57:56.200
<v Speaker 1>I want the whatever recipe I end up using to

0:57:56.240 --> 0:57:58.680
<v Speaker 1>have honey in ginger's. That's me is crucial.

0:57:59.240 --> 0:58:02.080
<v Speaker 2>Oh, you're spot on when I'm looking for something that

0:58:02.960 --> 0:58:05.440
<v Speaker 2>So I mentioned already find a new ingredient. So when

0:58:05.440 --> 0:58:08.040
<v Speaker 2>I find a new ingredient, I'm like, does this go

0:58:08.200 --> 0:58:10.160
<v Speaker 2>with this? So I look up. What I like to

0:58:10.160 --> 0:58:13.880
<v Speaker 2>do is google the two ingredients, see if they go together,

0:58:14.040 --> 0:58:16.440
<v Speaker 2>see how people have used them together. And then you

0:58:16.480 --> 0:58:18.000
<v Speaker 2>pull up you know, if there are four or five

0:58:18.040 --> 0:58:20.400
<v Speaker 2>recipes that call for the same ingredients in the same

0:58:20.480 --> 0:58:22.760
<v Speaker 2>kind of configuration. Now you pull up those four or

0:58:22.760 --> 0:58:27.840
<v Speaker 2>five and you can kind of create your own Frankenstein's

0:58:27.840 --> 0:58:31.560
<v Speaker 2>Monster of all those ingredients. Yep. To get to where

0:58:31.640 --> 0:58:33.960
<v Speaker 2>you want to be. And I think that's really I

0:58:33.960 --> 0:58:36.480
<v Speaker 2>think that's crucial. I think that's huge. And yeah, it

0:58:36.680 --> 0:58:38.400
<v Speaker 2>just but to go back to what I was saying,

0:58:38.880 --> 0:58:40.960
<v Speaker 2>the thing I've been doing the same reason. I love

0:58:41.040 --> 0:58:44.400
<v Speaker 2>Vivian Howard. I have her cook cookbook. My wife tried

0:58:44.440 --> 0:58:47.439
<v Speaker 2>to go get her cookbook signed for me, wow, because

0:58:47.480 --> 0:58:49.000
<v Speaker 2>I was on a work trip, because you know, I

0:58:49.040 --> 0:58:52.640
<v Speaker 2>love She's I mean, she's from Kinston, North Carolina, Like

0:58:52.680 --> 0:58:58.600
<v Speaker 2>that doesn't happen routinely, and she elevates all this stuff.

0:58:58.640 --> 0:59:00.959
<v Speaker 2>And so what I've been doing is take the things

0:59:01.000 --> 0:59:02.960
<v Speaker 2>that my mom cooked, the things I grew up learning

0:59:02.960 --> 0:59:04.800
<v Speaker 2>how to eat, the things I grew up or grew

0:59:04.880 --> 0:59:06.640
<v Speaker 2>up learning how to cook the things I grew up eating.

0:59:07.800 --> 0:59:12.240
<v Speaker 2>Let's add fresh herbs instead of dried herbs. Let's add

0:59:12.840 --> 0:59:15.240
<v Speaker 2>a little brine or a little soak, a buttermilk brian

0:59:15.360 --> 0:59:17.600
<v Speaker 2>or a little buttermilk soak. Let's add that to this

0:59:17.760 --> 0:59:19.600
<v Speaker 2>mix to see if we can take it to the

0:59:19.640 --> 0:59:22.520
<v Speaker 2>next level. And it works. It does, It works. That's what.

0:59:23.000 --> 0:59:25.400
<v Speaker 2>There's a reason why there's a restaurant in like what

0:59:25.480 --> 0:59:29.200
<v Speaker 2>is it, Tennessee that has like crazy expensive fried chicken

0:59:29.280 --> 0:59:33.080
<v Speaker 2>because they do this expert buttermilk brine versus just what

0:59:33.120 --> 0:59:36.320
<v Speaker 2>Popeye's does or what somebody's grandma does on Sundays for church.

0:59:36.400 --> 0:59:40.240
<v Speaker 2>So yep, it's that little elevation is something I'm always

0:59:40.280 --> 0:59:43.400
<v Speaker 2>looking for. And once you think you got to this

0:59:43.640 --> 0:59:46.720
<v Speaker 2>next level, try something else. And I'll tell you this, Dan,

0:59:46.880 --> 0:59:51.840
<v Speaker 2>I love I love plating too. I absolutely love it.

0:59:51.880 --> 0:59:53.960
<v Speaker 2>And I think that's another way that people can get

0:59:54.000 --> 0:59:56.960
<v Speaker 2>more out of the cooking. Is it's not just stuff

0:59:56.960 --> 0:59:59.200
<v Speaker 2>you slop on a plate and then and then and

0:59:59.240 --> 1:00:02.040
<v Speaker 2>then you know, just you shovel down your throat. It's

1:00:02.520 --> 1:00:06.480
<v Speaker 2>it can be art. Yeah, and you talked about it

1:00:06.480 --> 1:00:10.320
<v Speaker 2>with sauce. You spend your time making a gas streak

1:00:10.320 --> 1:00:11.800
<v Speaker 2>and then what do you want to just slap it

1:00:11.840 --> 1:00:14.080
<v Speaker 2>on there? Now, let's drizzle that on the plate and

1:00:14.080 --> 1:00:15.600
<v Speaker 2>then find a way to put the things on there

1:00:15.680 --> 1:00:18.280
<v Speaker 2>nicely and make it look good. And hey, it's not

1:00:18.360 --> 1:00:20.640
<v Speaker 2>just that, like we're all we're all at home now,

1:00:21.240 --> 1:00:23.760
<v Speaker 2>so let's make dinner a time that's visually pleasing to

1:00:23.840 --> 1:00:27.560
<v Speaker 2>the eyes and it tastes good.

1:00:28.000 --> 1:00:30.160
<v Speaker 1>Let me tell you it's this as well. If you

1:00:30.280 --> 1:00:34.240
<v Speaker 1>are dating, if you're single, and you have an ability

1:00:34.320 --> 1:00:38.280
<v Speaker 1>to have go to's that are very clearly homemade, it

1:00:38.360 --> 1:00:43.120
<v Speaker 1>is enormous. It is such a big deal because just selfishly,

1:00:43.320 --> 1:00:46.360
<v Speaker 1>you will come across as thoughtful, You will come across

1:00:46.400 --> 1:00:52.000
<v Speaker 1>as considering somebody's meal more though he made this for me, Yes,

1:00:52.640 --> 1:00:56.600
<v Speaker 1>oh absolutely, it's thoughtful. And is there. And this is

1:00:56.640 --> 1:00:58.439
<v Speaker 1>something that I don't think people think about as well,

1:00:59.360 --> 1:01:01.640
<v Speaker 1>just in terms of when you get started cooking, because

1:01:01.920 --> 1:01:05.840
<v Speaker 1>you can do breaking bake desserts, whether it's cookies or

1:01:05.880 --> 1:01:08.520
<v Speaker 1>brownies or whatever. You can make very simple desserts right

1:01:08.560 --> 1:01:11.160
<v Speaker 1>out of a package from the grocery store. But if

1:01:11.200 --> 1:01:15.480
<v Speaker 1>you go just a step further and make cookies and

1:01:15.640 --> 1:01:18.720
<v Speaker 1>make brownies or make some kind of bar or whatever,

1:01:19.320 --> 1:01:23.320
<v Speaker 1>it's something that, especially with dudes, I find because I

1:01:23.360 --> 1:01:26.560
<v Speaker 1>love making cookies. Cookies are great. I've got a lemon

1:01:26.640 --> 1:01:29.000
<v Speaker 1>ricotta cookie that I sort of made my own from

1:01:29.040 --> 1:01:33.960
<v Speaker 1>a Jota da Lorentis recipe of a salty chocolate chunk

1:01:34.000 --> 1:01:37.440
<v Speaker 1>toffee recipe. I think it's a bonappetite cookie recipe. What

1:01:37.600 --> 1:01:40.120
<v Speaker 1>is it that if you were to say, okay, specifically,

1:01:40.160 --> 1:01:42.600
<v Speaker 1>let's be as specific as possible. There is a dude

1:01:42.680 --> 1:01:46.920
<v Speaker 1>listening who wants to make dessert for a date and

1:01:47.040 --> 1:01:49.800
<v Speaker 1>wants to be seen as sort of unexpected. What's the

1:01:49.840 --> 1:01:54.560
<v Speaker 1>recommendation with I would say a relatively beginner skill level.

1:01:55.200 --> 1:01:58.640
<v Speaker 2>Beginner skill level, Oh, I think cookies are Brownies are

1:01:58.640 --> 1:01:59.040
<v Speaker 2>your go to?

1:01:59.280 --> 1:02:00.960
<v Speaker 1>I think it's such an easy call.

1:02:01.280 --> 1:02:05.400
<v Speaker 2>Especially because with a brownie or a cookie. Nobody expects

1:02:05.440 --> 1:02:08.640
<v Speaker 2>you to make your own ice cream. Correct, So you

1:02:08.720 --> 1:02:13.160
<v Speaker 2>can have store bought ice cream with a homemade brownie

1:02:14.000 --> 1:02:15.400
<v Speaker 2>and you still look like a star.

1:02:16.160 --> 1:02:18.720
<v Speaker 1>Oh it's I would, and I would lie if it's

1:02:18.760 --> 1:02:21.320
<v Speaker 1>not true. I would lie and say it's your mom's

1:02:21.320 --> 1:02:24.360
<v Speaker 1>recipe or your grandma's recipe, because that also makes you

1:02:24.400 --> 1:02:27.640
<v Speaker 1>seem very connected to family, and you just oh, yeah,

1:02:27.640 --> 1:02:30.280
<v Speaker 1>this is just you know, it's a special date. So

1:02:30.320 --> 1:02:32.640
<v Speaker 1>I wanted to make special cookies. I think that's a

1:02:32.720 --> 1:02:33.280
<v Speaker 1>huge deal.

1:02:33.800 --> 1:02:36.520
<v Speaker 2>Yeah, I think you're I mean the idea off you make,

1:02:36.960 --> 1:02:42.240
<v Speaker 2>Like you mentioned those, the chocolate salty toffee cookies. Imagine

1:02:42.280 --> 1:02:44.320
<v Speaker 2>if you make two of those, you get out your

1:02:44.320 --> 1:02:46.720
<v Speaker 2>briers or your eaties or your dryers or whatever it

1:02:46.760 --> 1:02:49.720
<v Speaker 2>is where you live. You scoop one scoop of ice

1:02:49.760 --> 1:02:51.360
<v Speaker 2>cream out, you put it in between there, you make

1:02:51.360 --> 1:02:53.040
<v Speaker 2>an ice cream sandwich. You guys go sit on the

1:02:53.080 --> 1:02:56.080
<v Speaker 2>patio and watch, whether it's fireworks or you do whatever.

1:02:56.160 --> 1:02:57.760
<v Speaker 2>That's I think that's I think that's amazing.

1:02:58.080 --> 1:03:01.720
<v Speaker 1>It's a no brainer. It's an absolute no brain. You

1:03:01.760 --> 1:03:04.560
<v Speaker 1>mentioned a little bit of gardening. That's that's a level.

1:03:04.640 --> 1:03:06.720
<v Speaker 1>And you talk about it on your podcast. Hand in

1:03:06.760 --> 1:03:09.680
<v Speaker 1>the dirt. That's a level that I don't think people

1:03:09.760 --> 1:03:11.520
<v Speaker 1>even if if they're living in an apartment, if they're

1:03:11.560 --> 1:03:14.960
<v Speaker 1>living in a house, whatever. Where should people start with gardening?

1:03:15.040 --> 1:03:17.360
<v Speaker 1>Is it just basil and cilantro, something that you can

1:03:17.360 --> 1:03:19.480
<v Speaker 1>grow out a pot on just a porch or whatever?

1:03:19.800 --> 1:03:22.400
<v Speaker 1>How far should people go? Where are the difference makers

1:03:22.400 --> 1:03:22.920
<v Speaker 1>in the dirt?

1:03:23.480 --> 1:03:26.720
<v Speaker 2>Yeah? Go herbs first? Yeah, you think about how much

1:03:26.720 --> 1:03:30.640
<v Speaker 2>we spin on herbs in the grocery store. True, go

1:03:30.720 --> 1:03:33.120
<v Speaker 2>herbs first, and you can harvest your own herbs. You

1:03:33.160 --> 1:03:36.320
<v Speaker 2>make your own fresh pesto and pro tip, freeze that

1:03:36.320 --> 1:03:38.640
<v Speaker 2>stuff and like an ice and like an ice cube tray.

1:03:39.360 --> 1:03:42.120
<v Speaker 2>Ooh interesting, you got Yeah, you got it for days

1:03:42.120 --> 1:03:44.400
<v Speaker 2>freezing an ice cube tray. I got Listen. I'm a

1:03:44.440 --> 1:03:47.520
<v Speaker 2>tips and tricks guy because I am always trying to

1:03:47.520 --> 1:03:49.560
<v Speaker 2>figure out how to maximize the space, especially now in

1:03:49.640 --> 1:03:51.880
<v Speaker 2>Chicago where we have we do have we're lucky enough

1:03:51.880 --> 1:03:54.760
<v Speaker 2>to have two refrigerators with fringers on the top, but

1:03:55.120 --> 1:03:59.920
<v Speaker 2>we don't have space for gardening. So herbs first, rosemary, basil, cilantro,

1:04:00.200 --> 1:04:05.880
<v Speaker 2>great love tomatoes. My neighbor, they get all the sun

1:04:05.920 --> 1:04:07.439
<v Speaker 2>we don't get any of the sun that they get,

1:04:07.440 --> 1:04:09.280
<v Speaker 2>but they're growing a bunch of tomatoes and peppers which

1:04:09.280 --> 1:04:10.560
<v Speaker 2>are fantastic.

1:04:10.160 --> 1:04:12.880
<v Speaker 1>And people are happy to give them away because over

1:04:12.920 --> 1:04:16.240
<v Speaker 1>a summer bucket full, you get a bucket full. And

1:04:16.400 --> 1:04:19.400
<v Speaker 1>this goes back to charring your fruits and vegetables. I

1:04:19.640 --> 1:04:24.920
<v Speaker 1>just made a charred tomato salsa where you just you

1:04:25.080 --> 1:04:28.480
<v Speaker 1>char up the halopanos, tomatoes, onions, garlic, you throw it

1:04:28.480 --> 1:04:31.080
<v Speaker 1>in a blender with a little bit of lime, maybe cilantro,

1:04:31.200 --> 1:04:35.080
<v Speaker 1>and salt and it's it's maybe a twenty two minute process.

1:04:35.280 --> 1:04:38.760
<v Speaker 1>It is a nothing process, and it's so much better

1:04:39.080 --> 1:04:41.520
<v Speaker 1>than any store bought salsa you will ever find.

1:04:42.160 --> 1:04:44.080
<v Speaker 2>Yeah, I'm right there with you. We did a show

1:04:44.120 --> 1:04:47.320
<v Speaker 2>with Elizabeth Flake, who's she's by trade. She's a wedding planner,

1:04:47.720 --> 1:04:50.400
<v Speaker 2>which their industry has been hit hard obviously. Yeah, but

1:04:50.480 --> 1:04:52.880
<v Speaker 2>she also has been working on the farm that she

1:04:52.920 --> 1:04:54.880
<v Speaker 2>grew up on in Pilot Mountain, North Carolina, and she

1:04:55.400 --> 1:04:58.200
<v Speaker 2>they canned forty jars of salsa and they're doing a

1:04:58.200 --> 1:05:00.840
<v Speaker 2>bunch of different types of pickles. So like that. Yeah,

1:05:00.880 --> 1:05:02.640
<v Speaker 2>salsa is a great way and if your neighbors give

1:05:02.640 --> 1:05:05.680
<v Speaker 2>you some tomatoes and then you can give them back salsa.

1:05:05.840 --> 1:05:08.240
<v Speaker 2>That is a great kind of way to be neighborly

1:05:08.280 --> 1:05:11.240
<v Speaker 2>type thing. So I am all for it. I think

1:05:11.280 --> 1:05:15.200
<v Speaker 2>herbs are where you start. I also I'm a I'm

1:05:15.240 --> 1:05:17.680
<v Speaker 2>not gonna I'm a flower lover, like it doesn't all

1:05:17.720 --> 1:05:20.000
<v Speaker 2>have to be food, but I love a flower too.

1:05:20.160 --> 1:05:20.840
<v Speaker 1>No, it's true.

1:05:20.920 --> 1:05:22.920
<v Speaker 2>You can get some flowers in there's what's your go

1:05:23.000 --> 1:05:25.520
<v Speaker 2>to Vinka's and geraniums.

1:05:25.960 --> 1:05:29.919
<v Speaker 1>Wow, man, you are you were covering the entire table. Yeah,

1:05:29.920 --> 1:05:31.200
<v Speaker 1>this is not just the food part.

1:05:31.280 --> 1:05:31.520
<v Speaker 2>You are.

1:05:31.560 --> 1:05:36.240
<v Speaker 1>You're creating centerpieces in your lawn working on it. That's amazing.

1:05:36.560 --> 1:05:38.880
<v Speaker 1>What do you what is your big picture? And I

1:05:38.920 --> 1:05:41.200
<v Speaker 1>just asked this, I think on the solid Reble Instagram feed.

1:05:41.640 --> 1:05:44.680
<v Speaker 1>What is your big goal for the fall season in

1:05:44.760 --> 1:05:49.960
<v Speaker 1>terms of mastering, tweaking, totally learning something new food wise?

1:05:50.480 --> 1:05:52.840
<v Speaker 1>What is the fall of twenty twenty? Hopefully we have

1:05:52.920 --> 1:05:55.280
<v Speaker 1>a season where you're just like, Okay, this fall I

1:05:55.320 --> 1:05:58.400
<v Speaker 1>am I'm getting reps in doing blank.

1:05:58.720 --> 1:06:01.360
<v Speaker 2>If I'm talking about what I want to master going

1:06:01.400 --> 1:06:04.680
<v Speaker 2>into the fall from a I want to grow lettuce

1:06:05.040 --> 1:06:07.760
<v Speaker 2>more lettuce. I had some success in North Carolina growing

1:06:07.760 --> 1:06:10.680
<v Speaker 2>Swiss yard and spinach, and I want to figure out

1:06:10.720 --> 1:06:15.880
<v Speaker 2>how to do Swiss yard cabbage spinach, grow that in Charlotte,

1:06:15.920 --> 1:06:19.080
<v Speaker 2>but then also use it here. And I feel like

1:06:19.080 --> 1:06:22.800
<v Speaker 2>I've got pasta pretty down pat. So the next thing

1:06:22.800 --> 1:06:25.480
<v Speaker 2>that I want to do, and this is a little ambitious.

1:06:25.480 --> 1:06:29.360
<v Speaker 2>And we talked about my me not particularly gloving making tortillas,

1:06:29.760 --> 1:06:33.960
<v Speaker 2>but my wife loves raps. She eats a rap in

1:06:34.000 --> 1:06:36.040
<v Speaker 2>the morning for lunch, for breakfast, she eats a rap

1:06:36.040 --> 1:06:39.240
<v Speaker 2>in the midday for lunch. She loves raps. So I

1:06:39.320 --> 1:06:42.960
<v Speaker 2>want to be able to go from spinach or Swiss

1:06:43.000 --> 1:06:46.600
<v Speaker 2>yard in my own container garden to in my house

1:06:47.200 --> 1:06:51.720
<v Speaker 2>to make a spinach rap for her that's made from

1:06:51.840 --> 1:06:55.760
<v Speaker 2>my spinach that I hand roll out or hand pressed,

1:06:56.240 --> 1:06:57.600
<v Speaker 2>that was spinach mixed.

1:06:57.400 --> 1:07:00.360
<v Speaker 1>With a flower of some kind to make to make

1:07:00.400 --> 1:07:01.120
<v Speaker 1>some sort of rap.

1:07:01.680 --> 1:07:03.640
<v Speaker 2>Yes, right, I can do it imposta. I've done it

1:07:03.640 --> 1:07:06.720
<v Speaker 2>in pasta. I've done it in pasta very well. I

1:07:06.720 --> 1:07:08.920
<v Speaker 2>can do it in pasta. I've made red pepper pasta.

1:07:09.200 --> 1:07:14.160
<v Speaker 2>I've done squidding pasta. I've done spinach pasta, jalapeno pasta,

1:07:14.480 --> 1:07:17.920
<v Speaker 2>done all that. Have not done it from a rap standpoint,

1:07:17.960 --> 1:07:20.960
<v Speaker 2>from a tortilla standpoint. And that's the thing. It does

1:07:21.000 --> 1:07:22.960
<v Speaker 2>feel intimidating. And I say, this is someone who's a

1:07:23.000 --> 1:07:27.919
<v Speaker 2>relatively accomplished cook, but it feels intimidating. And so that's

1:07:27.960 --> 1:07:29.560
<v Speaker 2>my next that's the thing I want to do this fall.

1:07:29.720 --> 1:07:34.560
<v Speaker 1>So is there anything that your average ambitious person, but

1:07:34.600 --> 1:07:39.560
<v Speaker 1>your average at home cook beyond burger buns? Beyond getting

1:07:39.600 --> 1:07:42.000
<v Speaker 1>better with a whole chicken? And we haven't really mentioned

1:07:42.000 --> 1:07:45.360
<v Speaker 1>seafood at all, But if you are coaching up somebody

1:07:45.400 --> 1:07:49.360
<v Speaker 1>at home, is there anything else this fall that they

1:07:49.400 --> 1:07:53.600
<v Speaker 1>should make the added effort to not necessarily master, but

1:07:53.680 --> 1:07:54.320
<v Speaker 1>at least.

1:07:54.080 --> 1:07:59.600
<v Speaker 2>Try try out all your tools. Oh okay, yeah, I'm

1:07:59.600 --> 1:08:01.000
<v Speaker 2>going to go. Listen. I didn't mean to turn it,

1:08:01.160 --> 1:08:02.600
<v Speaker 2>drive the car to the left, but I'm going to

1:08:02.640 --> 1:08:04.760
<v Speaker 2>go try it all your No, you're good. Like there

1:08:04.760 --> 1:08:07.320
<v Speaker 2>are so many people that I know, and you know,

1:08:07.400 --> 1:08:09.800
<v Speaker 2>back in the before days, I would go and we

1:08:09.840 --> 1:08:11.400
<v Speaker 2>would have dinner at someone's house and I would be

1:08:11.400 --> 1:08:13.280
<v Speaker 2>helping them cook. Or I would go cook dinner at

1:08:13.320 --> 1:08:16.040
<v Speaker 2>someone's house as that because they hosted the party, but

1:08:16.080 --> 1:08:19.599
<v Speaker 2>I would do the cooking. And I'm going through their

1:08:19.680 --> 1:08:22.800
<v Speaker 2>drawers and cabinets and they have all this stuff that

1:08:22.800 --> 1:08:26.040
<v Speaker 2>they've never touched. Because you get married, you get all

1:08:26.080 --> 1:08:28.920
<v Speaker 2>these things, and you've you've you've gone through bed bath

1:08:29.000 --> 1:08:31.839
<v Speaker 2>and beyond or Creighton barrel whatever and clicked all these buttons,

1:08:32.280 --> 1:08:35.440
<v Speaker 2>and you have all this stuff. You have to start zesting. Yeah,

1:08:35.760 --> 1:08:39.679
<v Speaker 2>use your garlic press. Use your garlic press, use your zester.

1:08:40.520 --> 1:08:43.800
<v Speaker 2>Find out what that weird thing that looks like it

1:08:43.840 --> 1:08:47.040
<v Speaker 2>looks like? Uh like, find out how to use your

1:08:47.080 --> 1:08:49.720
<v Speaker 2>your juicer. You like your lime and limon juicer to

1:08:49.840 --> 1:08:51.400
<v Speaker 2>do that out use those things.

1:08:51.560 --> 1:08:54.320
<v Speaker 1>Use a magic bullet because get a smooths.

1:08:54.240 --> 1:08:57.679
<v Speaker 2>Yes, get us Oh my goodness. Yeah, like use that stuff.

1:08:57.760 --> 1:09:00.160
<v Speaker 2>And I think that's to me, that's number one one.

1:09:00.280 --> 1:09:01.120
<v Speaker 2>To get good with.

1:09:01.120 --> 1:09:04.240
<v Speaker 1>Knives nice, keep your knife sharp too.

1:09:05.040 --> 1:09:08.360
<v Speaker 2>Oh that is my best friend Scott Ryan Taylor play

1:09:08.400 --> 1:09:09.720
<v Speaker 2>for the packers for att while. What do you even

1:09:09.760 --> 1:09:14.280
<v Speaker 2>see with me? He never hesitates to repeat. The most

1:09:14.320 --> 1:09:16.639
<v Speaker 2>dangerous thing in the kitchen is a dull knife.

1:09:16.880 --> 1:09:20.599
<v Speaker 1>Yeah, oh absolutely, and it costs nothing. It costs nothing

1:09:20.640 --> 1:09:22.400
<v Speaker 1>to sharpen your knife, and it makes such a big

1:09:22.439 --> 1:09:24.760
<v Speaker 1>difference as you slice things all day if that's what

1:09:24.760 --> 1:09:25.160
<v Speaker 1>you're doing.

1:09:25.960 --> 1:09:30.599
<v Speaker 2>Yep, get good with knives. Get sharp knives, because food

1:09:30.640 --> 1:09:33.000
<v Speaker 2>should be sliced, it should be dice, it should be minced,

1:09:33.040 --> 1:09:35.320
<v Speaker 2>it should not be sawed, which is what you have

1:09:35.360 --> 1:09:36.439
<v Speaker 2>to do with a dull knife.

1:09:36.800 --> 1:09:40.160
<v Speaker 1>I also will say this, look up go to YouTube.

1:09:40.520 --> 1:09:43.240
<v Speaker 1>Go to YouTube and look up dishes you want to

1:09:43.280 --> 1:09:45.960
<v Speaker 1>get better at, and you will not only learn recipes,

1:09:46.000 --> 1:09:48.800
<v Speaker 1>you'll learn techniques. You'll learn, oh, don't chop like this,

1:09:49.000 --> 1:09:51.640
<v Speaker 1>or this is how you roast something like this, and

1:09:51.680 --> 1:09:54.440
<v Speaker 1>you will find channels you like, you will find recipes

1:09:54.479 --> 1:09:56.360
<v Speaker 1>you like, and you will get better at technique. It's

1:09:56.479 --> 1:09:59.799
<v Speaker 1>just it's doing it every day. It's getting comfortable, because

1:10:00.080 --> 1:10:05.040
<v Speaker 1>nobody's good when they start, but it's And I also say,

1:10:05.080 --> 1:10:07.840
<v Speaker 1>if there's a restaurant you like, if there's even like

1:10:07.840 --> 1:10:11.439
<v Speaker 1>a national you know, food personality you really like, and

1:10:11.479 --> 1:10:13.840
<v Speaker 1>you see something that they make, or you've eaten something

1:10:13.840 --> 1:10:17.320
<v Speaker 1>at the restaurant you like, google the recipe these.

1:10:17.160 --> 1:10:18.800
<v Speaker 2>People have out of copycat.

1:10:19.040 --> 1:10:21.680
<v Speaker 1>Yeah, there's copycat stuff. There's cookbooks where it's just like

1:10:21.800 --> 1:10:23.519
<v Speaker 1>you go to the meatball shop in New York and like, oh,

1:10:23.560 --> 1:10:26.000
<v Speaker 1>those were really good chicken meatballs. You can just google

1:10:26.120 --> 1:10:29.160
<v Speaker 1>chicken meatballs, meatball shop and you're probably going to find

1:10:29.200 --> 1:10:32.839
<v Speaker 1>that recipe. More of those exist, More of those recipe

1:10:32.880 --> 1:10:36.880
<v Speaker 1>sites with specific things you've eaten and like exists than

1:10:36.920 --> 1:10:37.760
<v Speaker 1>you realize.

1:10:38.400 --> 1:10:41.240
<v Speaker 2>Yeah, it's I mean, it's a combination of muscle memory

1:10:41.280 --> 1:10:43.439
<v Speaker 2>when it comes to the actual technique and tools work.

1:10:43.800 --> 1:10:47.880
<v Speaker 2>It's expanding your skill set and it's just looking just look. Yeah,

1:10:48.360 --> 1:10:50.320
<v Speaker 2>you want like And I think the thing is is

1:10:51.600 --> 1:10:55.080
<v Speaker 2>you want to have pizza tonight. Instead of ordering pizza,

1:10:55.720 --> 1:10:58.599
<v Speaker 2>google the ingredients to make your own dough, make your

1:10:58.600 --> 1:11:02.679
<v Speaker 2>own sauce, and throw some pepperoni on it, and you're

1:11:02.760 --> 1:11:03.320
<v Speaker 2>good to go.

1:11:03.720 --> 1:11:07.240
<v Speaker 1>Yeah, and you know what, the first time might not

1:11:07.360 --> 1:11:10.400
<v Speaker 1>be great, but one you're not just tasting the food.

1:11:10.400 --> 1:11:14.559
<v Speaker 1>You're tasting accomplishment because you're actually producing something. And the

1:11:14.560 --> 1:11:17.040
<v Speaker 1>second time is gonna be even better. Third time even

1:11:17.040 --> 1:11:17.599
<v Speaker 1>better than that.

1:11:18.479 --> 1:11:21.560
<v Speaker 2>Oh man, Okay, and yeah this I'm gonna I know,

1:11:21.680 --> 1:11:23.320
<v Speaker 2>I know, we're gonna go. I just two things I

1:11:23.360 --> 1:11:25.840
<v Speaker 2>was gonna say, please. One, I will give this pro

1:11:25.920 --> 1:11:29.720
<v Speaker 2>tip for cooking pizzas. Get yourself a pizza stone. They

1:11:29.760 --> 1:11:33.320
<v Speaker 2>are not expensive, yep. And get yourself a pizza peel.

1:11:33.360 --> 1:11:36.400
<v Speaker 2>They are also not expensive because then when you have

1:11:36.520 --> 1:11:39.320
<v Speaker 2>those two things. You throw a little corn meal on

1:11:39.320 --> 1:11:42.639
<v Speaker 2>the peel, a cornmeal on the stone. You can put

1:11:42.680 --> 1:11:47.320
<v Speaker 2>your uncooked pizza on the pizza peel and put it

1:11:47.360 --> 1:11:51.519
<v Speaker 2>off into the stone like a pizza parlor or like

1:11:51.520 --> 1:11:55.960
<v Speaker 2>a pizza restaurant, instead of par cooking your crust and

1:11:56.000 --> 1:11:57.639
<v Speaker 2>then taking it out of the oven and then topping

1:11:57.680 --> 1:11:59.760
<v Speaker 2>it and then put it back in. It's a great

1:11:59.760 --> 1:12:02.240
<v Speaker 2>way to do it. Pizza on the grill. By the way,

1:12:02.280 --> 1:12:03.840
<v Speaker 2>if you put your pizza stone on your gas grill,

1:12:03.880 --> 1:12:06.200
<v Speaker 2>it's going to get hotter than your oven will ever get. Yep,

1:12:07.479 --> 1:12:10.040
<v Speaker 2>it's a pro tip. The other thing I was going

1:12:10.120 --> 1:12:11.599
<v Speaker 2>to say, Oh my gosh, I think I just forgot

1:12:11.600 --> 1:12:13.200
<v Speaker 2>about it. I think it. I was so excited about

1:12:13.200 --> 1:12:15.400
<v Speaker 2>the pizza peel thing, I forgot about what else I

1:12:15.439 --> 1:12:20.040
<v Speaker 2>was going to say. But oh, oh, cooking. Cooking it's

1:12:20.160 --> 1:12:23.200
<v Speaker 2>the same as podcasting. And this is the thing that

1:12:23.280 --> 1:12:27.240
<v Speaker 2>I have said to a couple people. It's like sex.

1:12:27.280 --> 1:12:28.639
<v Speaker 2>You're not going to be good at it the first time,

1:12:30.560 --> 1:12:32.519
<v Speaker 2>but the more you do it, the better you're gonna be.

1:12:33.280 --> 1:12:35.639
<v Speaker 1>Yeah, especially if you learn all the tools like you

1:12:35.720 --> 1:12:38.920
<v Speaker 1>just mentioned, If you learn about all of your tools

1:12:39.000 --> 1:12:41.800
<v Speaker 1>at hand, you're just going to get better. Oh, it's

1:12:42.080 --> 1:12:45.479
<v Speaker 1>so true. It's one thousand percent true. I think that's

1:12:45.520 --> 1:12:48.880
<v Speaker 1>a perfect place to end this. Felder, Please tell people

1:12:48.880 --> 1:12:52.559
<v Speaker 1>where to find everything in anything you produce, and where

1:12:52.600 --> 1:12:54.639
<v Speaker 1>to find the pictures of your food. And by the way,

1:12:55.360 --> 1:12:58.280
<v Speaker 1>I think that's the one place. And this is I

1:12:58.320 --> 1:13:01.000
<v Speaker 1>know this is antagonistic for for having a guest on

1:13:01.040 --> 1:13:06.519
<v Speaker 1>and criticizing them. Your plating is fantastic, but I think

1:13:06.560 --> 1:13:10.920
<v Speaker 1>the photography that's that's become a passion of mine. And

1:13:10.960 --> 1:13:12.600
<v Speaker 1>I don't know if it's a phone thing. I don't know,

1:13:12.640 --> 1:13:14.280
<v Speaker 1>if it's a light thing, I don't know if it's

1:13:14.560 --> 1:13:16.360
<v Speaker 1>whatever it is. I think we need to have a

1:13:16.360 --> 1:13:19.600
<v Speaker 1>conversation about your food photography. That's my only criticism.

1:13:19.920 --> 1:13:22.000
<v Speaker 2>Yeah, I got to get better at that. Listen, it's

1:13:22.040 --> 1:13:23.880
<v Speaker 2>you and it's my brother, both of you guys coming

1:13:23.920 --> 1:13:26.559
<v Speaker 2>at me for this. I listen, at some point, I'm

1:13:26.560 --> 1:13:28.360
<v Speaker 2>just going to break down and get the DSLR. And

1:13:28.560 --> 1:13:30.599
<v Speaker 2>and they're not pricy.

1:13:30.800 --> 1:13:33.960
<v Speaker 1>It's you don't even need the DSLR. It's more about

1:13:34.080 --> 1:13:37.160
<v Speaker 1>And I have this conversation with our friend Jeff Schwartz

1:13:37.200 --> 1:13:39.240
<v Speaker 1>all the time. He's trying to get as good as

1:13:39.240 --> 1:13:43.040
<v Speaker 1>his brother is. At food photography, it's about light. It's

1:13:43.040 --> 1:13:45.240
<v Speaker 1>about sometimes you just got to move your plate next

1:13:45.240 --> 1:13:48.280
<v Speaker 1>to the natural daylight at the window and get like,

1:13:49.080 --> 1:13:50.040
<v Speaker 1>get a good scene.

1:13:50.120 --> 1:13:50.479
<v Speaker 2>I can't.

1:13:51.680 --> 1:13:53.320
<v Speaker 1>Yeah, I mean I might.

1:13:53.479 --> 1:13:56.200
<v Speaker 2>I might just have to start moving these cameras around

1:13:56.360 --> 1:13:58.880
<v Speaker 2>and dialing in the light and just go that way.

1:13:59.000 --> 1:14:00.920
<v Speaker 1>Oh you get You get a nice camera though with

1:14:01.040 --> 1:14:03.560
<v Speaker 1>the light and you get that bouquet, that creamy blurriness

1:14:03.560 --> 1:14:07.160
<v Speaker 1>in the background. It does. It makes a difference. As

1:14:07.160 --> 1:14:11.600
<v Speaker 1>somebody very vain about food photography, I will say.

1:14:10.000 --> 1:14:15.120
<v Speaker 2>I'm taking the criticism. I'm taking it. I'm hearing it.

1:14:15.240 --> 1:14:18.000
<v Speaker 2>I'm appreciating it because this means that you care, and

1:14:18.040 --> 1:14:18.720
<v Speaker 2>I appreciate it.

1:14:18.840 --> 1:14:21.200
<v Speaker 1>Of course. I look at your food on Instagram. It

1:14:21.240 --> 1:14:23.800
<v Speaker 1>was like, damn it, this dude is so good and

1:14:23.880 --> 1:14:27.439
<v Speaker 1>so dedicated and this food looks so good. But I

1:14:27.880 --> 1:14:31.080
<v Speaker 1>think that's the missing piece for you right now. That's

1:14:31.200 --> 1:14:33.320
<v Speaker 1>that's my note. That's it.

1:14:33.400 --> 1:14:35.880
<v Speaker 2>There we go. I got it, So listen, folks. On

1:14:35.920 --> 1:14:37.920
<v Speaker 2>that note, make sure you follow me at in the

1:14:37.920 --> 1:14:41.680
<v Speaker 2>Bleachers on Twitter, yep on Instagram to see my not

1:14:41.840 --> 1:14:47.040
<v Speaker 2>properly lit photos at It's Felder. I'm on watchstadium dot com.

1:14:47.080 --> 1:14:49.680
<v Speaker 2>We're doing we're working on some digital series include and

1:14:49.800 --> 1:14:52.040
<v Speaker 2>as well as the shows that you can find depending

1:14:52.080 --> 1:14:54.920
<v Speaker 2>on who your cable provider is. And I do Trash

1:14:55.000 --> 1:14:58.400
<v Speaker 2>Treasure podcasts with Amina Smith. But and I will say this,

1:14:58.479 --> 1:14:59.600
<v Speaker 2>and we talked about it a little bit when it

1:14:59.600 --> 1:15:03.120
<v Speaker 2>came to grow, I'd love doing Hand in the Dirt podcast.

1:15:03.280 --> 1:15:06.479
<v Speaker 2>It is so awesome to do to talk about not

1:15:06.600 --> 1:15:08.000
<v Speaker 2>sports or sports adjacent.

1:15:08.200 --> 1:15:08.400
<v Speaker 1>Yep.

1:15:08.439 --> 1:15:11.160
<v Speaker 2>It's basically hand of the Dirt. It's a gardening podcast

1:15:11.240 --> 1:15:15.479
<v Speaker 2>about football, and we have college football people on, but

1:15:15.520 --> 1:15:17.240
<v Speaker 2>we also have gardening people on. And if you want

1:15:17.240 --> 1:15:18.640
<v Speaker 2>to send a voice memo, win send us in a

1:15:18.680 --> 1:15:20.559
<v Speaker 2>voice memo. But we love doing the show. It's been

1:15:20.600 --> 1:15:22.840
<v Speaker 2>really fun and this has been really fun as well.

1:15:22.880 --> 1:15:24.400
<v Speaker 2>Thank you so much for thinking to me, of.

1:15:24.360 --> 1:15:27.080
<v Speaker 1>Course, Mike Felder, thank you very much for your time.

1:15:27.640 --> 1:15:30.280
<v Speaker 3>Already, Dan, good chat.

1:15:31.040 --> 1:15:34.640
<v Speaker 1>Yes, Ty, if you are going to give me a

1:15:34.760 --> 1:15:39.479
<v Speaker 1>vanity episode to nerd out about food and cooking and

1:15:39.520 --> 1:15:44.360
<v Speaker 1>growing vegetables and figuring out ways to utilize ingredients and

1:15:44.439 --> 1:15:49.040
<v Speaker 1>multiple dishes and strategize for saturdays and leftovers, I'm going

1:15:49.080 --> 1:15:50.880
<v Speaker 1>to take that opportunity, and I'm going to run with it.

1:15:51.080 --> 1:15:54.000
<v Speaker 1>So I'm very thankful that you were able to step

1:15:54.040 --> 1:15:56.720
<v Speaker 1>aside and allow for me to take off on the

1:15:56.720 --> 1:15:58.519
<v Speaker 1>caloric runway that I was able to do.

1:15:58.600 --> 1:16:02.519
<v Speaker 3>Caloric runway. It seems like a good way to wish

1:16:02.600 --> 1:16:05.800
<v Speaker 3>people fond to do as they head into the weekend. Look,

1:16:05.800 --> 1:16:08.400
<v Speaker 3>whether you're out there on the golf course or whether

1:16:08.439 --> 1:16:10.799
<v Speaker 3>you're out there having a picnic with friends and family,

1:16:11.439 --> 1:16:14.000
<v Speaker 3>hopefully keeping your distance and staying safe. We wish you

1:16:14.040 --> 1:16:16.800
<v Speaker 3>all well. We thank you so much for supporting the show,

1:16:16.840 --> 1:16:21.160
<v Speaker 3>for downloading the podcast, don't forget, Please do subscribe, Please

1:16:21.200 --> 1:16:24.280
<v Speaker 3>do leave us a review, preferably of the five star variety.

1:16:24.280 --> 1:16:26.880
<v Speaker 3>If you like what we do, all that stuff helps

1:16:26.960 --> 1:16:32.599
<v Speaker 3>us and follow along on Twitter, Instagram, Facebook and the like. Daniel,

1:16:32.640 --> 1:16:33.800
<v Speaker 3>hope you have a good weekend.

1:16:34.240 --> 1:16:38.679
<v Speaker 1>Hey, Ty, you too, Stay stretching, you know, ice your knees,

1:16:39.000 --> 1:16:42.200
<v Speaker 1>if you have a heating pad, treat the lower back correctly,

1:16:42.600 --> 1:16:46.080
<v Speaker 1>get plenty of sleep, drink plenty of water, and do

1:16:46.240 --> 1:16:49.080
<v Speaker 1>your best to unwash how washed. I'm sure you and

1:16:49.160 --> 1:16:49.960
<v Speaker 1>I already are.

1:16:50.479 --> 1:16:53.440
<v Speaker 3>For that guy over there, my good friend Dan Rubnstein,

1:16:53.520 --> 1:16:56.360
<v Speaker 3>for myself, Ty Hilton Brandt, have yourself a great weekend.

1:16:56.400 --> 1:16:58.719
<v Speaker 3>We'll catch you all on the flip side in the meantime.

1:16:58.800 --> 1:17:08.240
<v Speaker 3>Stay safe, stay a solid peace MHM.