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Discovering Culinary Magic in a Modern Tavern - Meet The Everhearth Inn · In Moderation

• 0:18
  Speaker 1: Hey everybody, welcome to In Moderation.
• 0:20
  Speaker 1: I got something I want to get to.
• 0:21
  Speaker 1: Some news broke today which would have been a few days ago.
• 0:24
  Speaker 1: For now when you're hearing it, but like, who cares, whatever, I need to talk about it.
• 0:28
  Speaker 2: I am waiting to hear this.
• 0:30
  Speaker 1: Rob has no idea, like most Canadians.
• 0:32
  Speaker 1: Anyway, we do have a couple of guests on today, though, so why don't we let them introduce themselves before I go on my rant at the beginning here?
• 0:43
  Speaker 4: Hello, I am Chloe of the Everhearth Inn and I am Drew, also of the Everhearth Inn.
• 0:46
  Speaker 3: Both of the Everhearth Inn.
• 0:47
  Speaker 4: And we are a fantasy online tavern creator.
• 0:51
  Speaker 4: Tell them our gist.
• 0:56
  Speaker 3: We make high fantasy content.
• 0:57
  Speaker 3: We focus a lot on cooking specifically.
• 1:00
  Speaker 3: We have branched out recently, however, to youtube, where we make a lot of really fun stuff, including cooking content like some other fun stuff yeah, we do a lot of geek centered things, nerdy, high fantasy inspired content, so and you're both wearing cat ear headphones, I probably should put mine on too these are actually my real ears.
• 1:24
  Speaker 1: Oh yeah, Perfect.
• 1:30
  Speaker 3: Let's leave Liam out of it.
• 1:31
  Speaker 3: Liam can't be a part of the club.
• 1:33
  Speaker 4: Oh, I'm jealous.
• 1:35
  Speaker 3: We were just talking about RGB gaming chairs as well.
• 1:39
  Speaker 1: So we got some light up cat ears.
• 1:40
  Speaker 1: If you're going to be gaming for 12 hours straight, you need a decent chair.
• 1:42
  Speaker 1: Yes, oh that, so we got some light up.
• 1:43
  Speaker 4: If you're going to be gaming for 12 hours straight, you need a decent chair.
• 1:45
  Speaker 4: Yes, oh, that's incredible there we go Now.
• 1:47
  Speaker 2: I've got all the headphones on now.
• 1:49
  Speaker 1: Now you can have all the ears to hear me talk about this.
• 1:51
  Speaker 1: Listen anybody out there.
• 1:53
  Speaker 1: You might have heard of something called honey.
• 1:55
  Speaker 1: No, not like the bees make.
• 1:57
  Speaker 1: I mean, yeah, there is that honey, but that's not the honey I'm talking about.
• 2:06
  Speaker 1: I am talking about honey, the web extension browser, whatever, like you know, the one for coupons, yes, yes.
• 2:09
  Speaker 1: So basically honey was like this free browser and everyone advertised for this they did deals with, like every famous youtuber, and they're like download honey and what it does is it searches.
• 2:19
  Speaker 1: It searches the internet for, supposedly for every coupon available and then it gets you the best deal.
• 2:27
  Speaker 1: So that way you know when you're buying something you're getting the best deal.
• 2:30
  Speaker 1: Right, sounds great, awesome, here's what, here's the issue and here's what it did.
• 2:35
  Speaker 1: So if you don't know what an affiliate link is, basically someone says, hey, I like this thing.
• 2:40
  Speaker 1: It's dope link in bio or whatever, maybe on youtube, it's just down there.
• 2:44
  Speaker 1: You click on it, you go to the website, you make your purchase.
• 2:47
  Speaker 1: Part of that purchase goes to the person who made the video saying hey, this thing is cool.
• 2:53
  Speaker 1: Right, it makes sense you know like they drove traffic to the website to buy the thing.
• 2:56
  Speaker 1: So here's what fucking honey did.
• 2:59
  Speaker 1: Though this is I've just okay so basically yes, what?
• 3:04
  Speaker 1: Okay, oakley, hold on, I'm breaking the news I got.
• 3:06
  Speaker 1: Okay, she wants to touch the mic.
• 3:08
  Speaker 1: So, honey, when you would click the search for coupon or whatever, what it would do it was it would go in and swap out the link.
• 3:18
  Speaker 1: It would open a new browser and swap out the link that the influencer gave for their own link, so that when the purchase went through.
• 3:29
  Speaker 1: the person who got the percentage was actually Honey and not the influencer.
• 3:34
  Speaker 1: Yeah that you clicked on.
• 3:36
  Speaker 1: Wow, oh, it gets so much worse.
• 3:39
  Speaker 1: Okay, I'm not going to make this whole episode on Honey, but please go watch Megalag.
• 3:43
  Speaker 1: Was it Megalag, Megal?
• 3:44
  Speaker 3: but please go watch Megalag.
• 3:45
  Speaker 3: Was it Megalag, Megalag?
• 3:45
  Speaker 1: yeah, megalag, megalag on YouTube, go watch the whole thing.
• 3:48
  Speaker 1: It's so.
• 3:49
  Speaker 1: I mean, he spent years looking this up and I feel bad just talking about it.
• 3:52
  Speaker 1: But Megalag, that was so cool, okay, but it gets so much worse because you think like, oh, I'm getting the best deal you're not even getting the best deal.
• 4:02
  Speaker 1: You're not even getting the best deal because the way that honey would um, would market themselves to companies.
• 4:08
  Speaker 1: They would say, hey, company, work with honey and you get to choose which um, um, like which coupons get used.
• 4:16
  Speaker 1: And if you don't want people using the best coupons, then don't use those.
• 4:20
  Speaker 1: So we're only going to give people a 5% coupon when actually there's a 30% one out there or whatever.
• 4:28
  Speaker 3: Wow, so I actually, because I use Honey I did not know about this hot gossip until today.
• 4:36
  Speaker 3: I have Honey currently installed on my browser and I would always use it.
• 4:40
  Speaker 3: But then I would go on Google and I would look at like RetailMeNot or like other coupon sites and look for coupons specifically for what I'm trying to buy.
• 4:49
  Speaker 3: And most of the time at least recently Honey did not have coupons.
• 4:54
  Speaker 3: But then I would go to RetailMeNot and I would see like influencer coupons on there and then I would use them and they would work and then Honey's like oh, coupons on there, and then I would use them and they would work.
• 5:09
  Speaker 1: And then honey's like oh, do you want to uh, add this coupon to?
• 5:12
  Speaker 3: honey.
• 5:12
  Speaker 3: If it worked most of the time you should have known about it already.
• 5:13
  Speaker 1: Were were like honey five or honey 10.
• 5:14
  Speaker 1: It was their own, yeah, yeah.
• 5:15
  Speaker 1: And so they, yeah, they would just swap it out and they would get that, that percentage.
• 5:17
  Speaker 1: And then honey gold, which changed his name because it's bought by paypal.
• 5:21
  Speaker 1: Pay now owns Honey, if you didn't know.
• 5:23
  Speaker 1: So they had Honey Rewards, which is basically just like a shitty cashback.
• 5:31
  Speaker 3: Yeah, which I never signed up for, but it would always prompt me to do that.
• 5:34
  Speaker 1: Delete it if you have it right now.
• 5:35
  Speaker 1: I have not.
• 5:37
  Speaker 1: I don't even think.
• 5:37
  Speaker 1: I've made it in the cow Because she's like whoa, this is going to be crazy right now.
• 5:42
  Speaker 3: The tea is piping hot, so crazy.
• 5:45
  Speaker 1: So they would have this cash back and, um, so you would click on like the, you know, get the rewards.
• 5:51
  Speaker 1: And again they would just flip it out so that they got you know the, the, the affiliate link.
• 5:57
  Speaker 1: They would get that.
• 5:58
  Speaker 1: And when he tested it, the mega lag, he like set one up for like a nord vpn.
• 6:03
  Speaker 1: You know that was a big thing that people um a push right and so, like he really, he looked it up and he's he would have gotten 35 for the for people clicking his link and what he found that honey gold was giving out was 89 cents.
• 6:18
  Speaker 1: That's it in cashback rewards.
• 6:21
  Speaker 1: So how much we're talking millions and millions of dollars that there's oh that they've just been skimming off people, yeah.
• 6:31
  Speaker 1: It's not even the worst part.
• 6:33
  Speaker 1: Hold on Last part, I promise.
• 6:35
  Speaker 2: That wasn't the worst.
• 6:36
  Speaker 2: Oh wow, no, no, no, no, no.
• 6:37
  Speaker 1: But wait there's more.
• 6:38
  Speaker 1: Wait, Oakley, there's more.
• 6:40
  Speaker 3: Tell them about the more Noley.
• 6:41
  Speaker 3: There's more.
• 6:41
  Speaker 3: Tell them about the more no she's not talking, that's fine.
• 6:43
  Speaker 1: Oh my god.
• 6:43
  Speaker 1: Um, no.
• 6:44
  Speaker 1: So often when they couldn't, when they couldn't hold on oakley, I gotta sneak in here.
• 6:48
  Speaker 1: When they couldn't find, when they couldn't find a coupon code, honey would just pop up and say, hey, we got nothing, but you have the best deal and you would just click to close it out.
• 7:00
  Speaker 1: And what would happen?
• 7:01
  Speaker 1: When you closed it out, they would flip it again and just use their affiliate code.
• 7:06
  Speaker 1: So even if, they couldn't find you anything and you just click the close, like it said, like hey, we got nothing, and you would say go away, yeah, click would open up a new tab and flip the affiliate code to them how does it do that without me noticing?
• 7:21
  Speaker 3: so like he goes into it, you gotta watch the code behind this because I like, oh, so I've used honey so much I use it almost every single time I purchase something.
• 7:30
  Speaker 3: I go to honey.
• 7:31
  Speaker 3: I'm like do I have coupons?
• 7:33
  Speaker 1: I'm so glad I didn't use honey I've been too lazy to install it and that was good.
• 7:37
  Speaker 1: Oh well, now that she sees my, now that oakley sees april, we gotta, she's gotta, go see she's gotta go yeah so uh, but uh, uh, yeah, so it was they.
• 7:48
  Speaker 1: They would just flip that.
• 7:49
  Speaker 1: And there's more stuff like he's gonna do a second parter and a three-parter and all this sort of stuff, yeah, so now that, yeah, I'm sorry, so there's gonna be multiple parts to this.
• 7:58
  Speaker 1: But um, linus tech tips was one of the people that like promoted a lot and they do a lot of stuff with computers and whatnot.
• 8:05
  Speaker 1: They didn't find out until like three or four years after promoting honey, and they just quietly stopped working with them.
• 8:13
  Speaker 1: And, and mega, like, he contacted them and they said they found out.
• 8:16
  Speaker 1: They basically said like we didn't like how they worked with affiliate links, how they did that, and so they stopped working with them.
• 8:22
  Speaker 1: But they didn't, you know, say they didn't like say anything.
• 8:24
  Speaker 3: They did it whistleblow, and what's crazy is they did.
• 8:28
  Speaker 1: They then, linus tech tips, went and signed up with a different company that did essentially the same thing.
• 8:33
  Speaker 1: It was just like a different type, like you know, another one that flips the affiliate code or whatever so that's, very weird.
• 8:40
  Speaker 1: There's going to be multiple parts.
• 8:45
  Speaker 1: Because he says at some points Honey would find an 80% off coupon, which is crazy.
• 8:51
  Speaker 1: How does that work?
• 8:54
  Speaker 1: He says it gets worse and you're going to have to watch part by the time you listen to this part two and part three will probably be out.
• 8:59
  Speaker 3: Go watch all of them on Mega Lag.
• 9:02
  Speaker 1: It's crazy, oh man.
• 9:04
  Speaker 1: So anyway, how are you guys doing After my 10?
• 9:07
  Speaker 3: minute-.
• 9:07
  Speaker 3: Well, now I'm like a little bit angry.
• 9:09
  Speaker 3: I was okay, but now I'm like-.
• 9:12
  Speaker 1: Influencers have lost, like just straight thousands, from them millions of dollars overall.
• 9:17
  Speaker 3: And like this, I don't know if it's illegal, because how many people use honey?
• 9:23
  Speaker 1: I feel like so many people use honey.
• 9:24
  Speaker 1: Yeah, he went over how many like advertisements for honey there were and I don't remember the exact numbers.
• 9:27
  Speaker 1: It was astronomical, um and just, but like billions of views, like it added up to billions of views of people seeing this ad for honey, and so it's yeah.
• 9:37
  Speaker 1: So if you have it, uh, delete it, don't download it.
• 9:39
  Speaker 1: Um, there's gonna be I'm I'm assuming a class action lawsuit.
• 9:44
  Speaker 3: All of this is alleged, by the way.
• 9:44
  Speaker 3: I wonder if there's some sort of legal loophole or they were just hoping they weren't going to get caught.
• 9:53
  Speaker 1: Oh, he contacted Honey and they straight up said what they did.
• 9:56
  Speaker 1: They're like if you click Honey, that last click you use is we use our affiliate link.
• 10:01
  Speaker 1: They just straight up were like yeah, no, totally, that's what we do.
• 10:04
  Speaker 3: I'm like, wow, there's no, like, oh, there's got to be something.
• 10:07
  Speaker 3: Because, like, if they're so outwardly like, yeah, we did it, they must be confident that they found a legal.
• 10:15
  Speaker 3: I'm not a lawyer.
• 10:16
  Speaker 1: I'm not a lawyer, I don't know.
• 10:18
  Speaker 1: This is so bad.
• 10:19
  Speaker 4: It feels so, illegal Deceptive.
• 10:22
  Speaker 3: It feels so deceptive, yeah, that they must have some loophole that they're exploiting.
• 10:29
  Speaker 2: Some tiny sentence in their terms and conditions.
• 10:32
  Speaker 3: Yeah, exactly, we're like well, you didn't read a, you know.
• 10:36
  Speaker 2: Because nobody reads those 40 paragraphs down line seven it's totally cool.
• 10:41
  Speaker 1: We take all your money, click yes.
• 10:42
  Speaker 1: We don't cool.
• 10:43
  Speaker 1: We take all your money, click yes.
• 10:44
  Speaker 3: We don't guarantee, except for 89 cents.
• 10:48
  Speaker 4: Yeah, exactly.
• 10:49
  Speaker 3: Here you go, peasant.
• 10:50
  Speaker 3: Here's your doubloon.
• 10:52
  Speaker 1: Wild stuff man, Absolutely wild.
• 10:54
  Speaker 2: I feel justified in my not using them now.
• 10:57
  Speaker 1: A lot of people are like that.
• 10:58
  Speaker 1: Yeah, I feel bamboozled, I'm so glad I was too lazy, I downloaded it once.
• 11:03
  Speaker 1: I mean you don't lose, I guess, probably too much as the consumer, Like they might.
• 11:07
  Speaker 1: You might not find the best code, but before you probably weren't going to use any code anyway.
• 11:12
  Speaker 3: Yeah.
• 11:15
  Speaker 1: You probably didn't lose too much if you had it downloaded.
• 11:16
  Speaker 2: It's more for the people that had like the affiliate links Anybody who had an affiliate link could have lost out on significant money yeah yeah yeah, my, my preferential way of doing that would is typically I go on reddit and I search for reviews about what I'm looking at buying and somebody who had a really nice review not like nice as in.
• 11:34
  Speaker 2: The product is nice as in.
• 11:36
  Speaker 2: They put lots of thought into their review detail.
• 11:38
  Speaker 2: I'll be like, okay, I'm gonna use your code because you put the effort in.
• 11:42
  Speaker 1: Yeah exactly Wow, interesting, but anyway.
• 11:44
  Speaker 1: So you guys do cooking, that's cool.
• 11:47
  Speaker 4: Sometimes with honey.
• 11:51
  Speaker 1: I feel like it kind of applied to us because we're influencers, we might have an affiliate link or whatever, but still I needed to talk about that because it's just wild.
• 11:59
  Speaker 1: So what do you guys do?
• 12:01
  Speaker 1: I'm curious, I'm curious, I'm interested oh yeah, well, it varies, um.
• 12:06
  Speaker 3: We typically so on our for a lot of our short form and I guess, our long form too.
• 12:12
  Speaker 3: We do like tavern style, where I'll dress up as a tavern wench or I don't know if I'm considered a wench.
• 12:21
  Speaker 1: I've been a definition of a wench.
• 12:23
  Speaker 1: Let's say't know if I've considered a wench.
• 12:24
  Speaker 4: The definition of a wench.
• 12:26
  Speaker 4: You know what.
• 12:26
  Speaker 4: It depends on who you ask what's a wench?
• 12:29
  Speaker 1: It depends on the year.
• 12:31
  Speaker 2: If you ask me, it's the waitress that goes to the table and specifically bends over, so you get a nice full view.
• 12:40
  Speaker 3: Nice low cut shirt.
• 12:42
  Speaker 2: Get that nice tip Push a little extra.
• 12:46
  Speaker 1: That's the Tower Hatch.
• 12:47
  Speaker 1: Do you think tipping happened back then?
• 12:48
  Speaker 1: How common do you think tipping was back in medieval times?
• 12:52
  Speaker 1: Would?
• 12:52
  Speaker 2: they actually be like hey.
• 12:53
  Speaker 1: I like the fact that I saw most of your breasts.
• 12:55
  Speaker 1: Here's some money.
• 12:56
  Speaker 1: What do you think happened?
• 12:57
  Speaker 3: Thank you, my lady Was it 20%, were they just like whatever they had.
• 13:01
  Speaker 4: What was the affiliate code economy like back then?
• 13:04
  Speaker 1: where was the honey back then?
• 13:06
  Speaker 1: That's my question.
• 13:07
  Speaker 4: Someone that snuck in at the last yeah, yeah, we started out in uh, covid, essentially, uh, trying to embody the feeling of like you're playing skyrim and you walk into a tavern in Skyrim and you feel that like warm, you're not in the elements, you're not in danger, you're safe here, and so we started.
• 13:29
  Speaker 4: We have a like a tavern themed set that we would have.
• 13:32
  Speaker 4: That was in our apartment kitchen, where it was.
• 13:35
  Speaker 4: Uh, our first mistake was we'd have to build the set every time we wanted to shoot, and so that was like 45 minutes of draping lights absolutely awful.
• 13:45
  Speaker 1: Yeah, well, yeah, it was well.
• 13:48
  Speaker 4: Yeah, it did it absolutely yeah, um, but yeah, we do tavern inspired cooking.
• 13:56
  Speaker 4: Uh, to kind of act as if you were walking in and seeing this chef at the tavern creating it for you and you could feel welcome here.
• 14:03
  Speaker 4: So we do a lot of themed recipes.
• 14:07
  Speaker 4: We have a whole bunch of nerdy cookbooks that we cook from.
• 14:10
  Speaker 4: So we have like D&D cookbooks, skyrim, stardew Valley, overwatch, a bunch of others.
• 14:16
  Speaker 4: So it's fun.
• 14:18
  Speaker 1: Do you ever create like recipes?
• 14:19
  Speaker 1: So you create recipes from the game like they had like you, you know, like, say, a Zelda or something like that.
• 14:24
  Speaker 3: Yes, do you ever do like that?
• 14:26
  Speaker 3: Because I know.
• 14:26
  Speaker 3: Zelda is famous for like oh, you put this thing in that thing and you make this thing we actually had.
• 14:30
  Speaker 3: Yeah, I did make a TikTok of like pretending that, like with the food all jumping around, it actually did really good on TikTok.
• 14:38
  Speaker 4: So you know, in the game they just toss the ingredients in and they all just jump up.
• 14:42
  Speaker 3: So I was like I want to recreate this.
• 14:44
  Speaker 3: So I took some fishing line and tied it to like shrimp and whatever the other ingredients are.
• 14:51
  Speaker 4: So I had like a marionette system going Shrimp marionette.
• 14:53
  Speaker 3: I'm like making these shrimp in the bowl, but we made, I have made like fried rice from Zelda.
• 14:59
  Speaker 3: And then what was it?
• 15:00
  Speaker 3: Oh, we did a.
• 15:06
  Speaker 3: It's a.
• 15:06
  Speaker 3: Oh, monster Hunter.
• 15:07
  Speaker 3: How, monster Hunter just has really good looking food and we have a discord where people will like suggest what they want us to cook, and Monster Hunter was very requested, so I made like a huge monster stop Monster Hunter style meal, and then we always, like always put up the recipes on our website, the ones that we come up with.
• 15:26
  Speaker 2: I imagine in February you're going to get busy with the new release of Monster Hunter Wilds.
• 15:32
  Speaker 4: Ooh, I didn't even know that was coming up.
• 15:33
  Speaker 4: How did I miss that?
• 15:34
  Speaker 4: Oh no, oh no, oh no, oh no.
• 15:39
  Speaker 3: Yeah, I just the food on Monster Hunter is just oh.
• 15:43
  Speaker 1: My main question with all that, though, is how much seed oils do you use?
• 15:46
  Speaker 1: Like how many gallons, like in gallons?
• 15:48
  Speaker 1: Give me an estimate.
• 15:52
  Speaker 3: It depends.
• 15:52
  Speaker 3: I guess, if we're deep frying something, we made some Stardew Valley inspired I don't know, it was from the Stardew Valley cookbook and I had to deep fry something.
• 16:04
  Speaker 3: I don't typically deep fry things because, number one, it scares me and number two, that's a lot of oil, I feel like they did a lot of deep frying in a lot of these games.
• 16:16
  Speaker 1: When did you have the opportunity where you just had all this fucking oil?
• 16:19
  Speaker 3: It's not like you had all that same back then.
• 16:21
  Speaker 3: In your adventurer's, not like you pull out your gallon of vegetable oil.
• 16:27
  Speaker 1: I know right, like oh I.
• 16:58
  Speaker 1: I collected 80 000 peanuts and now I have just enough peanuts to fry refine these peanuts into oil and fry some chicken yeah, um, what do like?
• 17:10
  Speaker 1: Do you have somebody like your favorite things that you make, like some of your favorite recipes or like type of food?
• 17:15
  Speaker 3: you know that sort of stuff to make we do like to joke that a lot of our views come from cheese themed recipes I believe it okay, okay, give me the download on cheese oh yeah, it's just, we had a fondue recipe that got a lot of views recently for thanksgiving um, I made mac and cheese, uh, and that got a lot of views.
• 17:33
  Speaker 3: Recently for thanksgiving um, I made mac and cheese, uh, and that got a ton of views.
• 17:36
  Speaker 3: Because you, what you do is you start with the cheese pull and then people are like, oh my god, that's amazing who doesn't like cheese, yep, and when you're using three pounds of cheese in your pasta, it can kind of be a little bit of a little hook for people so, but we've joked that cheese is like yeah like joke but like legit, like if you looked at our like top 10 best videos, probably at least six of them have a significant amount of cheese.
• 18:04
  Speaker 3: Yeah, tavern style food I guess, I don't know it's that and then like big meaty plates so like the monster, the monster hunter style you're talking about monster hunters.
• 18:14
  Speaker 1: So what are the most common meals?
• 18:15
  Speaker 1: I guess you see in games Things coming over.
• 18:18
  Speaker 1: Is it just like a big, fucking massive?
• 18:20
  Speaker 3: dinosaur steak.
• 18:20
  Speaker 3: Oh, it's gotta be meat.
• 18:21
  Speaker 3: Yeah, just huge meat.
• 18:24
  Speaker 4: Yeah.
• 18:25
  Speaker 3: So we had like a huge rack of ribs, like the biggest one I could find, because it was like the Tarrasque style ribs.
• 18:31
  Speaker 3: I themed it towards D&D but it was actually Monster Hunter style, but yeah, it was just like a big slab of ribs.
• 18:38
  Speaker 3: I guarantee if I found like a turkey leg and roasted that that'd probably be a good one too.
• 18:45
  Speaker 3: Now that I think about it, I should do that.
• 18:47
  Speaker 2: You should have done that, yeah.
• 18:50
  Speaker 4: I will A lot of like tavern style cooking.
• 18:53
  Speaker 4: I think the key is to look simple, like to look like it's not 800 ingredients, it's just like meat and some basic sauce and vegetable and stuffing, yeah, but like the key in that is trying to add in style to make it taste really good, and not just those four ingredients.
• 19:13
  Speaker 1: I can't imagine food that back then tasted super great because, like they probably whatever it was like root vegetables and then like if they had some meat, like that was dope potatoes were not a thing, yeah exactly.
• 19:23
  Speaker 1: Yeah, man, like right now, like our and the average person's, like fucking spice rack or drawer or whatever is like all the money in the world back then because, like you, had just like nothing you might have.
• 19:35
  Speaker 4: You might have salt and, like some, like one spice it's like so much of the british empire was about acquiring spices like oh yeah yeah they dominated the world for that is that why all the carnivores don't fucking season their food ever?
• 19:50
  Speaker 3: like, is they?
• 19:50
  Speaker 1: just because, like back then, they didn't have any seasoning, so they're like yeah salt meat yeah live like your ancestors yes
• 19:58
  Speaker 1: exactly diet 29 like I remember watching a youtube video where they're like, um, they were going over, what up, uh, a peasant would eat.
• 20:09
  Speaker 1: This is like medieval.
• 20:09
  Speaker 1: I think this is like a medieval one, uh, versus what a rich person would eat.
• 20:12
  Speaker 1: And I'll be honest, like the peasant one actually look better the rich one, because they don't really, because they're always trying to fucking do weird ass shit, you know, right like they're like oh, I got this from this region and that like it just turns out fucking weird, bro.
• 20:23
  Speaker 1: It often turns out just like a recipe for gout, like it's just like all this, like fatty, like it's just a ton of like saturated fat, fatty meats, whereas like the peasant meal was like they would have a fish and then some peas and maybe a potato and I'm like, actually looks pretty, like I'm not gonna lie like I would, totally, I would totally smash that before the weird conglomeration of whatever the rich person is eating so like I think there is something to be said for keeping it simple.
• 20:48
  Speaker 1: Do you find that these recipes that you make are like, are easier to make than a standard recipe you might make if you weren't making a recipe video?
• 20:58
  Speaker 2: A three star Michelin chef recipe.
• 21:02
  Speaker 3: Nah, yes, I would say yeah, our recipes definitely lean more towards the simple side, because we also want to make recipes that are One can be made without having electronics, because we don't want to have a blender in the tavern.
• 21:22
  Speaker 3: We're like, well, so simple in that regard, and then also, just so everybody has the ability to make it, we're not like, oh, what's it Like flambéing, or I mean, mean, I'm scared to do that anyway but, I've done it once and it was, uh, I think I did it for a recipe, but I didn't record it because I was so scared.
• 21:50
  Speaker 4: One of our first video that hit a million views.
• 21:52
  Speaker 4: It was tavern style meatballs, but we cooked the meatballs in our pressure cooker.
• 21:56
  Speaker 4: Oh and the like.
• 21:58
  Speaker 3: The top comments were like ah yes, ye olde pressure pot the next time we used ye olde pressure pot, I put a little label on it and it just said ye olde pressure pot.
• 22:08
  Speaker 1: If you're on social media, lean into it for sure, oh yeah, oh yeah.
• 22:13
  Speaker 1: What's interesting?
• 22:14
  Speaker 1: Because I just filmed a recipe.
• 22:15
  Speaker 1: If somebody tagged me in like a disability friendly stew, like it was like a crock pot type thing for people, you know, you know there's no chopping or like cooking or like standing over a stove or anything, just put everything in here.
• 22:26
  Speaker 1: Uh, oakley's trying to get in here, try just putting everything in a pot, and so it sounds like kind of these recipes would be like maybe something more of that.
• 22:34
  Speaker 1: Come on in oakley, say hello and so, like you know, like it's because, again like you're saying, like there's it's very simple ingredients and whatnot.
• 22:42
  Speaker 1: It has to be just stuff that you like.
• 22:43
  Speaker 1: I take this, I don't know carrot or whatever it is, I put it in here, I cook it right.
• 22:48
  Speaker 4: And a big motivation, like going back to we wanted to bring that tavern feel to you, and if you want to engage with that with your own cooking, it's hard to do that and say like, oh yeah, this is this highly advanced recipe for a stew that takes three hours of manual effort.
• 23:10
  Speaker 4: It's just a blocker for people who might not be expert cooks but they want to experience this themselves, and so making them accessible for all skill ranges is just a better recipe, I think, for the masses right because we're dumb.
• 23:24
  Speaker 1: Now, right, we all agree how stupid we are.
• 23:26
  Speaker 1: But like back then people were like way stupider, like so much stupider than we are now, and like they still made food.
• 23:33
  Speaker 1: Right, they still made things that they could eat.
• 23:35
  Speaker 1: So like I kind of feel like going back to that.
• 23:37
  Speaker 1: It's like, oh, I can, I could figure this out.
• 23:38
  Speaker 1: I can of feel like going back to that.
• 23:39
  Speaker 1: It's like, oh, I could, I could figure this out, I can make it work.
• 23:41
  Speaker 1: I'm sure they constantly fucked up shit, like when they you know they didn't have like a stove.
• 23:46
  Speaker 1: That was like induction and you hit like six or some shit like that.
• 23:49
  Speaker 1: It was like fire and like how hot was the fire hot?
• 23:54
  Speaker 3: enough to cook it.
• 23:55
  Speaker 3: Oh yeah, 500 degrees, maybe 900 all right.
• 23:59
  Speaker 1: So do?
• 23:59
  Speaker 1: You guys play a lot of games and that's how you kind of find these things.
• 24:02
  Speaker 3: So you're just like you're playing a game, you're like oh, that looks actually really good, I'm gonna make that yeah, so well, a lot, so quite a few of the recipes we'll get from polling on our discord, um, because we have a lot of like dnd nerds or like we'll, we'll ask them like, hey, what do you want to see?
• 24:21
  Speaker 3: Um, another way I can I find recipes sometimes is I go to like dnd forums and I'll just look at, like, uh, different pastries that exist in the realm of dnd and then make my own spin on it.
• 24:36
  Speaker 3: Another way is is, of course, video games.
• 24:40
  Speaker 4: We play a ton.
• 24:41
  Speaker 3: Yeah, we play a lot of video games, so we'll be playing Skyrim or the Witcher In any of those RPG games.
• 24:47
  Speaker 3: You have food that heals you, so we'll get different recipes from that and Do you ever put a little life bar above your head?
• 24:57
  Speaker 3: I need to figure that out.
• 25:01
  Speaker 3: What do you?
• 25:02
  Speaker 1: ever put a little life bar above your head?
• 25:03
  Speaker 1: I need to figure that out.
• 25:03
  Speaker 1: What do you think?
• 25:04
  Speaker 2: would be the most healing, what everybody right, okay, so here's my here's my pitch the cheese I feel like that, let me get my pitch.
• 25:10
  Speaker 1: Let me get my pitch in here.
• 25:11
  Speaker 1: Okay, brett, listen.
• 25:12
  Speaker 1: I think I think like uh, hearty stew 100, I think that fills up your health bar.
• 25:18
  Speaker 1: You got the meat, you got the vegetables.
• 25:20
  Speaker 1: It's warm.
• 25:20
  Speaker 1: Back then, everything was cold and rainy and it sucked, so I mean depending.
• 25:25
  Speaker 1: I guess on where you were, and then you get some bread or something with it, maybe, I feel like that one, and then you have way down the list where it's just like, I don't know, raw vegetables or greens or something like that uncooked boar meat.
• 25:38
  Speaker 3: Yeah, I mean like in in uh, in uh.
• 25:41
  Speaker 3: Zelda, the radish is like the most healing item yeah, for some reason all right, hearty hearty radish.
• 25:49
  Speaker 3: I forget the exact name of it, but yes, there's a radish that is like the most healing, healing vegetable in in zel.
• 25:57
  Speaker 2: That's an interesting choice.
• 26:01
  Speaker 1: I'm going to be honest with you.
• 26:02
  Speaker 1: Radishes down the list.
• 26:02
  Speaker 1: Like I don't know, d tier, I'd probably be like they're not like quite F, you know what?
• 26:07
  Speaker 3: Used to be that way for me, but recently you put them on tacos really good.
• 26:12
  Speaker 1: So I was just going to say pickling them puts them into like almost A tier, like your pickled radish Like pickled radish.
• 26:17
  Speaker 3: You can pickle anything, you can really pickle anything, and it tastes better.
• 26:20
  Speaker 3: You can eat pickled eggs.
• 26:20
  Speaker 3: It tastes like a pickle.
• 26:22
  Speaker 1: Different texture, though, I get that, but like eggs are already pretty good, but like radish tastes like butt, and then you pickle it and then it tastes actually good Is what I'm saying.
• 26:30
  Speaker 1: The biggest difference there Is what I'm saying.
• 26:41
  Speaker 3: It's what I'm saying.
• 26:43
  Speaker 3: It's jumping up a lot.
• 26:44
  Speaker 3: If you okay, pickling can elevate previously a little bit nasty food.
• 26:45
  Speaker 1: Baby carrots, nasty pickle them, baby carrots, not a baby, not baby carrots sorry, baby corn, those are gross.
• 26:53
  Speaker 3: Are they in chinese food?
• 26:54
  Speaker 4: every time I've had them.
• 26:55
  Speaker 4: I like to pick them out and I get to eat them also cooked.
• 26:58
  Speaker 3: cooked carrots I do not like, but the baby corn is so much fun.
• 27:02
  Speaker 1: Like okay, I give it like 80,000 fun points because like it looks like a corn stalk but it's little and I just get to eat the whole.
• 27:09
  Speaker 1: Thing.
• 27:10
  Speaker 3: Yeah, you can pretend like you're a giant eating a real size corn.
• 27:14
  Speaker 1: Other foods have little versions right Like imagine if we had like dinosaurs and we shrunk them down and had baby little dinosaurs.
• 27:20
  Speaker 1: Everyone would go wild.
• 27:21
  Speaker 3: It's like that with corn.
• 27:23
  Speaker 3: Now I need to make a miniature meal a tavern meal, but it's like for a mouse, like a sentient mouse or something, those little mouse videos we've gotten.
• 27:33
  Speaker 3: Oh, I need to do that, he's just a little ratatouille sitting there with his little tiny spaghetti Make where they're, like he's just a little ratatouille sitting there with his little tiny spaghetti.
• 27:40
  Speaker 3: Make the smallest little steak somehow.
• 27:42
  Speaker 4: That'd be cute.
• 27:43
  Speaker 2: Have you guys seen that guy?
• 27:44
  Speaker 2: There is somebody that actually does that.
• 27:46
  Speaker 2: He has a little set.
• 27:47
  Speaker 2: Yes, his frying pan is tiny.
• 27:49
  Speaker 2: Yes, and I'm obsessed with it.
• 27:50
  Speaker 3: I remember that.
• 27:51
  Speaker 3: Yeah, I'm like how are you cooking that?
• 27:54
  Speaker 1: How did you get that tiny stove?
• 27:55
  Speaker 1: But for the animals, but for the mice, you know.
• 27:57
  Speaker 1: So you get like a tavern mouse.
• 28:00
  Speaker 3: Yes, a tavern mouse comes in.
• 28:01
  Speaker 3: Make a little tiny.
• 28:03
  Speaker 2: Oh, good idea you can't leave out the players that like to play as mice or other small races.
• 28:11
  Speaker 3: Yes.
• 28:12
  Speaker 1: That's our main point in all this.
• 28:14
  Speaker 3: Putting it on the list and then, alternatively, we have the giants as well.
• 28:17
  Speaker 3: Gotta figure something else out there.
• 28:19
  Speaker 1: The giants.
• 28:20
  Speaker 1: Okay, so then you have a regular person eating a baby carrot and then a giant with, like a regular carrot.
• 28:26
  Speaker 3: No, I have bet.
• 28:28
  Speaker 3: One time I went and I have a TikTok where people it was like comment bait I found the biggest carrot I have seen in my life.
• 28:35
  Speaker 3: It was as long as my forearm.
• 28:38
  Speaker 4: It was as long as my forearm.
• 28:39
  Speaker 4: It was huge, so I took it.
• 28:41
  Speaker 3: I flung it out on the table and people were just commenting that carrot is huge.
• 28:47
  Speaker 3: It's the biggest carrot.
• 28:49
  Speaker 1: I've ever seen.
• 28:49
  Speaker 1: The only reason I'm cooking with this is because I get one of those massive pumpkins or something.
• 28:55
  Speaker 2: Every year they have to get some of the meat glue and start gluing a bunch of meat together into this giant.
• 29:02
  Speaker 4: No, no, we found the limit Old meat glue.
• 29:05
  Speaker 2: There's some pork on beef and we got chicken down here we found the line and it has been crossed.
• 29:11
  Speaker 3: There is no line when it comes to tavern cooking.
• 29:14
  Speaker 3: We cook with what we can get okay.
• 29:18
  Speaker 1: Man no pressure cookers or meat glue.
• 29:20
  Speaker 1: What did people even eat back then?
• 29:22
  Speaker 1: Nothing, I mean technically.
• 29:24
  Speaker 3: within our realm, magic exists, so meat glue is not out of the question.
• 29:29
  Speaker 1: Magic does have like a In my opinion.
• 29:31
  Speaker 1: Yeah, it has a ring to it, kind of like Magic Mike, but not at all.
• 29:35
  Speaker 3: Magic meat, magic meat, mystery magic meat.
• 29:39
  Speaker 4: Magic Mike's magic meat.
• 29:40
  Speaker 4: How many games have mystery meat in them?
• 29:44
  Speaker 1: It's chicken pork beef.
• 29:46
  Speaker 1: I'm just saying.
• 29:47
  Speaker 3: It's a turducken.
• 29:49
  Speaker 1: Meat Smart.
• 29:49
  Speaker 1: Today, if you open a video before Rob got here because he's off cooking himself, whatever.
• 30:00
  Speaker 2: We were talking about how, like you, for the algorithm.
• 30:02
  Speaker 1: You got to, like you know, whore yourself out a little bit.
• 30:05
  Speaker 3: You know you got to you got to just lower that shirt a little bit.
• 30:08
  Speaker 1: Well, also that but, and starting off with like today on magic Mike's meat, I don't know, I'm just saying, you got my attention, I'm interested in what you're making now.
• 30:22
  Speaker 1: Yeah, just throwing that out there.
• 30:24
  Speaker 3: If you're scrolling through TikTok and you suddenly hear that you'll know it was me, You'll have to see it.
• 30:28
  Speaker 1: You guys might not know this, but I have a.
• 30:30
  Speaker 1: I have a series that people ask me about.
• 30:32
  Speaker 1: All the time I got to semen uh, c-m-e-n.
• 30:42
  Speaker 1: Sheep meals, extra nutrition, sheep meals, extra nutrition and I started off with like, hey, you know what I I forgot about semen.
• 30:45
  Speaker 1: I really just let semen slip through the cracks.
• 30:47
  Speaker 1: I'm trying you know, boom, that's what I'm saying.
• 30:50
  Speaker 1: This is how, if, but if I start a recipe with just like hey guys, I'm gonna make a simple recipe that's kind of healthy and no, everyone's scrolling away.
• 30:57
  Speaker 1: You need semen first before you come back.
• 31:01
  Speaker 3: Today we're cooking with semen.
• 31:02
  Speaker 3: And then Drew comes in dressed as a.
• 31:09
  Speaker 4: I'm telling you most views.
• 31:10
  Speaker 2: you've gotten Most views you've gotten I'm just trying.
• 31:13
  Speaker 1: I'm not telling you to do anything, but if you're looking to get you know a little bit more out of the algorithm.
• 31:19
  Speaker 1: You need to be kind of wild off the start, you know.
• 31:23
  Speaker 4: We're fighting against AI making wild claims.
• 31:26
  Speaker 4: Look what AI has made us do.
• 31:29
  Speaker 3: This is your fault.
• 31:30
  Speaker 1: You fight fire with fire.
• 31:34
  Speaker 2: One of you I don't care which one of you does it has to start the semen video and you have a hidden thing of whipped cream or something just off the camera and you come in and you say we're cooking with semen, white shoots all over the place.
• 31:46
  Speaker 3: Not Chloe, not you I'm saying we do a little collab.
• 31:49
  Speaker 1: We do a semen video together.
• 31:52
  Speaker 1: I'm in let's do it.
• 31:53
  Speaker 1: Start off ye old semen.
• 32:00
  Speaker 3: Ye old start off.
• 32:00
  Speaker 3: Ye old semen, ye old semen.
• 32:00
  Speaker 3: I am not in, I'm not doing it.
• 32:01
  Speaker 3: Unless we get to start with ye old semen, we gotta make the logo it fades in, semen, fades out ye old and you know listen.
• 32:09
  Speaker 2: I mean Liam has to be low on health and then, after the meal's made, he can eat it and the health bar goes up.
• 32:16
  Speaker 1: I'm not great at editing but I'm sure I can pay someone or something to figure that out.
• 32:19
  Speaker 1: It'll make like I'll just draw it.
• 32:21
  Speaker 1: I'll just like draw like a little thing doesn't matter.
• 32:23
  Speaker 1: But like you know I'm talking about like food back then.
• 32:27
  Speaker 1: Like what do they eat?
• 32:27
  Speaker 1: You know, like it's a lot of.
• 32:29
  Speaker 1: You know it's like potatoes and like whatever, like vegetables and stuff, like grains.
• 32:34
  Speaker 1: Like fucking china just ran on rice right.
• 32:36
  Speaker 1: Like if you're talking about china, like that's the entire continent, like if they didn't have that, everybody'd be dead I could run off of rice honestly.
• 32:43
  Speaker 3: Oh so good.
• 32:44
  Speaker 1: I eat so much we were talking about if you could only eat one food for the rest of your life, and I'm not talking chicken sushi okay, no, no no no, no, wait till the rules.
• 32:54
  Speaker 1: You have to wait till the rules.
• 32:56
  Speaker 3: Okay, okay, okay I'll hear you out I said one individual food.
• 33:01
  Speaker 1: So like cucumber or like you know whatever, like a corn, it has to be one food.
• 33:06
  Speaker 1: It can't be a whole dish like, yeah, you pick pizza, pizza's great.
• 33:09
  Speaker 1: No, I'm talking one food you can eat for the rest of your life.
• 33:12
  Speaker 1: My wife says rice.
• 33:13
  Speaker 1: I listen, I like rice, but like I'm not, I'm not that in love with rice.
• 33:17
  Speaker 1: For me it's peanuts.
• 33:19
  Speaker 1: All day, peanuts got crunch.
• 33:20
  Speaker 1: You could blend them up and make peanut butter.
• 33:22
  Speaker 1: That way you have peanuts or peanut butter.
• 33:24
  Speaker 1: I can have it crunchy, I can have it smooth.
• 33:25
  Speaker 1: We'll say you could add salt, but you can't add a whole bunch of seasonings.
• 33:28
  Speaker 1: You can't be like oh and then add za'atar or whatever.
• 33:31
  Speaker 1: No, no, no, no.
• 33:33
  Speaker 1: One individual food.
• 33:34
  Speaker 1: What are you picking, hi?
• 33:38
  Speaker 3: Hi.
• 33:38
  Speaker 3: Well, if I can't pick sushi, I'm going to pick rice, sushi, rice, specifically Sushi rice it doesn't have to be seasoned.
• 33:44
  Speaker 3: Sushi rice is essentially like a white Japanese-style rice, so like nishiki or calrose rice, and then you put sushi seasoning, which is a mix of mirin and, uh, sushi vinegar.
• 34:00
  Speaker 3: So if we're not able to do that, I'm still gonna do like a nishiki rice, like a slightly sticky rice I think I probably say potatoes rice today on ye old semen.
• 34:10
  Speaker 1: We're making sticky rice.
• 34:11
  Speaker 3: Sounds pretty good, how is it sticky, that's up to you.
• 34:16
  Speaker 1: Don't watch the whole video to find out.
• 34:20
  Speaker 3: Wait till the end, when we'll explain why it's so sticky.
• 34:22
  Speaker 4: For a special surprise.
• 34:24
  Speaker 1: I'm telling you, this video blows up, that's all.
• 34:26
  Speaker 4: I'm saying, oh, it blows up all over.
• 34:28
  Speaker 4: You don't know when it's going to blow, but it will, oh no.
• 34:33
  Speaker 2: We are so not getting ad revenue on this episode.
• 34:37
  Speaker 1: Our career is over.
• 34:37
  Speaker 1: Pull out.
• 34:38
  Speaker 1: We are so not getting ad revenue on this episode.
• 34:39
  Speaker 1: Our career is over.
• 34:40
  Speaker 4: Pull up For children.
• 34:41
  Speaker 1: Okay, he says, with his baby.
• 34:43
  Speaker 4: But what other than?
• 34:44
  Speaker 3: that you will live off of potatoes.
• 34:46
  Speaker 4: Yeah, potato, potatoes which?
• 34:49
  Speaker 3: kind of potato.
• 34:50
  Speaker 3: Okay, because there's a couple kinds right Sweet potato.
• 34:53
  Speaker 2: There's 3,000 kinds Russet potato Really.
• 34:55
  Speaker 4: Oh sweet, oh, I was going to say there's what?
• 34:57
  Speaker 3: Three kinds of potatoes.
• 34:59
  Speaker 4: The tiny ones, the little ones the big ones and the orange ones.
• 35:05
  Speaker 2: I was in Peru and I went through this potato museum where they were showing all the different types of potatoes, because Peru has, like I think there's actually like 5,000 types of potatoes and Peru has 3,000 of them or something like that, because potatoes came potatoes came from south america.
• 35:21
  Speaker 1: Right, they made their way to like ireland.
• 35:23
  Speaker 1: We know it's like an irish thing, but like it started in south america interesting, I don't know oh, fun fact I think I told this before, but I'm gonna tell it real quick because it's really great like how they got people interested in potatoes, because when they first came over people like oh, that's a foreign thing.
• 35:36
  Speaker 1: They were like, okay, so you can't have it, it's a king's food.
• 35:39
  Speaker 1: And they put guards to guard the potatoes and then they told the guards if people steal them, just let them steal them, that's totally fine if they bribe you, let them bribe you let them bribe, you take the money.
• 35:48
  Speaker 1: And so people were like, oh, it's a king's food, now I gotta have it.
• 35:50
  Speaker 1: And they went and and stole, stole the potatoes, so like that's how they.
• 35:55
  Speaker 3: I'm just imagining the town square, a pile of russet potatoes guarded by three guards, yep With blindfolds on or something Don't take them.
• 36:08
  Speaker 1: Do not touch Stupid guards.
• 36:10
  Speaker 4: Or those NPC guards that have a super predictable path and they stand away from the thing they're protecting.
• 36:15
  Speaker 1: They walk one way and they stop.
• 36:17
  Speaker 3: Well, I guess I'm turning now.
• 36:18
  Speaker 3: You can see their cone of vision.
• 36:21
  Speaker 4: Must have been the wind.
• 36:22
  Speaker 1: Can you imagine being in one of those?
• 36:23
  Speaker 1: Cars and someone comes up to you.
• 36:24
  Speaker 1: I'll pay you to.
• 36:25
  Speaker 1: Let me take some potatoes and you're like.
• 36:27
  Speaker 4: I don't know.
• 36:28
  Speaker 2: Let me think about it.
• 36:30
  Speaker 3: Maybe just this once, but don't tell anybody else.
• 36:34
  Speaker 1: I think potatoes are a solid choice.
• 36:35
  Speaker 1: I think potatoes are a solid choice.
• 36:37
  Speaker 1: There is the potato diet, where people only eat potatoes and, of course, they lose a ton of weight because potatoes are actually ranked as one of the most satiating foods.
• 36:44
  Speaker 4: Yeah, they are.
• 36:46
  Speaker 3: Oakley what about rice?
• 36:49
  Speaker 1: Rice is not quite as it's not as good.
• 36:51
  Speaker 1: It's a little bit more calorie dense, not as much fiber, especially white rice and whatnot.
• 36:56
  Speaker 1: But yeah, what potatoes are you going with?
• 36:58
  Speaker 1: I don't know if I'd go russet or Yukon Gold is really good too.
• 37:04
  Speaker 4: Yukon Golds are great for stew, I think.
• 37:07
  Speaker 4: Just the big monster baking potatoes.
• 37:10
  Speaker 4: I think you can do a lot with it.
• 37:13
  Speaker 2: But if you're limiting me on spices.
• 37:17
  Speaker 4: I might regret that.
• 37:18
  Speaker 4: You can have all of this Well you can have salt, so you can make fries, drew, you're locking yourself into a lifetime of potato.
• 37:25
  Speaker 3: Are you sure this is what you want?
• 37:27
  Speaker 4: I think I'm going to lock in.
• 37:28
  Speaker 3: Okay, just lock in guys.
• 37:30
  Speaker 2: Rob.
• 37:30
  Speaker 2: What about you?
• 37:31
  Speaker 1: Oh God, I remember we asked this before my first instinct and you said something really dumb.
• 37:36
  Speaker 1: But go ahead.
• 37:39
  Speaker 2: We did this before, but it was the entire meal, not an individual food, and I said fish and chips.
• 37:45
  Speaker 3: Now, you can only have one.
• 37:46
  Speaker 2: Those are really good Like.
• 37:49
  Speaker 2: My initial reaction is wanting to go with fish, but then I'm like I would get sick of eating nothing but fish after.
• 37:56
  Speaker 4: See, but then if?
• 37:56
  Speaker 4: You went fish and I went potatoes, we could meet up and create fish and chips and not break the rules.
• 38:02
  Speaker 2: I like where you're going with this.
• 38:05
  Speaker 3: And a side of rice.
• 38:06
  Speaker 3: Somebody pick seed oil so we can fry it.
• 38:08
  Speaker 1: Liam is only going to live off of seed oil, Actually now that I say it fuck peanuts, I'm going seed oils, canola all the way there we go.
• 38:15
  Speaker 1: We got seed oil, we got potatoes, rice potatoes, fish and rapeseed.
• 38:22
  Speaker 2: We're on a adventure, and that's how society started Running off fish and chips in a dream.
• 38:27
  Speaker 1: Go to our Patreon and tell us which food you would pick and why.
• 38:31
  Speaker 1: It's very important Gotta plug that Use our affiliate code WithoutHoney.
• 38:38
  Speaker 3: Uninstall honey and then use our affiliate code.
• 38:41
  Speaker 3: But anyway, how you guys doing, I'm a little bit less angry about the honey thing.
• 38:46
  Speaker 4: Yeah, after that list of conversation topics, I'm less angry about the honey.
• 38:50
  Speaker 3: I'm just a little concerned about what my future holds with the semen.
• 38:53
  Speaker 3: Ye old semen, ye old semen, ye olde semen.
• 38:56
  Speaker 1: I'm gonna message you guys, we're gonna make it happen.
• 38:58
  Speaker 1: It's gonna be great oh yeah well, I don't know great, it's gonna be a thing and it's gonna get a lot of views yeah, it will definitely be a thing.
• 39:06
  Speaker 1: I think people will think they will find it funny all right, and then you know we can do any sort of like old, old recipe, I don't know.
• 39:14
  Speaker 1: I remember I used to play like Dungeons and Dragons and we would make like a stew or something like a you know, just a big pot, throw a bunch of like whatever you might have back then and it did kind of like immerse you into it a little bit more.
• 39:25
  Speaker 1: You'd play some music.
• 39:26
  Speaker 1: You know you play the tavern music from like.
• 39:28
  Speaker 1: You know, yeah.
• 39:31
  Speaker 3: You have a little fireplace sound going in the background.
• 39:33
  Speaker 4: Yeah.
• 39:34
  Speaker 3: One recipe I do have on my list is not.
• 39:36
  Speaker 3: It's not a medieval recipe, it's a I think it's from the depression.
• 39:39
  Speaker 3: The great depression is a water pie.
• 39:41
  Speaker 3: It is water pie cross yeah, so it's essentially flour.
• 39:46
  Speaker 3: I think there's sugar in it and water.
• 39:50
  Speaker 1: Yeah, and like that's it.
• 39:51
  Speaker 1: You don't mix it though.
• 39:51
  Speaker 1: That's the thing, so you just put it.
• 39:53
  Speaker 1: Yeah, you're supposed to just put it in there, and you just dump everything together, sprinkle it in.
• 39:57
  Speaker 1: Yeah.
• 39:58
  Speaker 3: And then you bake it as it is and it like turns into You're supposed to use butter as well, I think.
• 40:03
  Speaker 3: Oh yeah, there's butter in it too.
• 40:04
  Speaker 3: Yeah, yeah, but you don't mix any of it together you just bake it.
• 40:08
  Speaker 3: That's wild, and then it turns into like this not too bad pie.
• 40:11
  Speaker 3: I mean, yeah, that's on my list of things to make, because that I feel like that's a.
• 40:17
  Speaker 2: that's a cool recipe too, Like well make sure you start the recipe with a gray filter, looking all depressed and stuff, and then when you try it you can brighten it up.
• 40:26
  Speaker 3: Oh yeah, my life just gets so much happier after eating.
• 40:30
  Speaker 2: Yeah, exactly, exactly With.
• 40:33
  Speaker 1: Olipop.
• 40:33
  Speaker 1: Somebody got like an Olipop, like a grape olipop, and did it and like the comments were just absolutely hysterical, interesting.
• 40:40
  Speaker 1: Like it was just so, it was just like.
• 40:41
  Speaker 1: This is why I can't go to people's houses, you know all that sort of stuff.
• 40:45
  Speaker 3: We can have a LaCroix, a Pompamoose LaCroix pie.
• 40:49
  Speaker 1: LaCroix.
• 40:50
  Speaker 1: Lacroix and pie come together.
• 40:54
  Speaker 3: No times are bad.
• 40:54
  Speaker 3: How many, how, how?
• 40:55
  Speaker 3: What soda makes the pie taste the best is?
• 40:59
  Speaker 1: it.
• 40:59
  Speaker 1: Mountain pepper has two flavors, so I probably go dr pepper.
• 41:03
  Speaker 3: I won't even get started on dr pepper.
• 41:05
  Speaker 3: I could, if we had to pick one, drink dr pepper yeah have you tried dr pepper zero cream soda.
• 41:12
  Speaker 1: That is like my top diet soda right now.
• 41:14
  Speaker 3: I've tried every dr pepper no, that's a lie, you've had it.
• 41:17
  Speaker 3: Yeah.
• 41:18
  Speaker 3: No, I've had, I've had.
• 41:19
  Speaker 3: I said I've tried every.
• 41:21
  Speaker 4: Dr Pepper I have not.
• 41:23
  Speaker 3: Maybe that should be a next YouTube video trying every flavor of Dr Pepper.
• 41:26
  Speaker 3: There you go I would be so happy You're getting all the ideas on here.
• 41:30
  Speaker 1: There's a place near me that sells every flavor of liquid death Liquid like of liquid death liquid like their water, like that, basically, but I feel like it would be good to do a video just like all of them lined up, yeah well, the names are great.
• 41:43
  Speaker 1: It's like dead billionaire, because it used to be armless Palmer, armless Palmer.
• 41:48
  Speaker 1: But then they got sued because you know yeah also it's a tongue twister, armless Palmer armless Palmer, iced tea and lemonade, all that stuff.
• 41:59
  Speaker 1: So they got a bunch of flavors.
• 42:00
  Speaker 1: I was like that'd be kind of cool to just do a lineup and just drink each one of these.
• 42:03
  Speaker 1: They all kind of taste like you know, like LaCroix, where, like you drank water while somebody whispered the word in another room.
• 42:08
  Speaker 3: Yeah, the lemon was in the room when the LaCroix was canned.
• 42:23
  Speaker 1: Liquid Death is an interesting company because it feels like it's they exist solely on their marketing, like they don't have.
• 42:25
  Speaker 1: Oh, their marketing's so good, oh yeah, yeah, so good, yeah, top tier, they got like ozzy osbourne and like all these different, like the, the deep or whatever, like all these different characters it, yeah, they, they do their marketing right.
• 42:31
  Speaker 1: They don't do their like I don't.
• 42:33
  Speaker 1: I'll say this, they don't do like their uh, fact checking too well, because, like I got their liquid death electrolyte mix and on it it said it had like 800 grams of sodium and I'm like I'm pretty sure you mean milligrams.
• 42:45
  Speaker 4: Yeah, I was like you missed an M.
• 42:46
  Speaker 4: Like how did you miss an M on this, A very crucial M, yeah.
• 42:51
  Speaker 1: So yeah, yes, Exactly yeah.
• 42:55
  Speaker 1: Oakley wants back in here.
• 42:57
  Speaker 1: She's got my giant rubber band ball I've made like oh my gosh, look at this, how much does that weigh?
• 43:03
  Speaker 1: Uh enough, okay here, look, here's the rubber bands.
• 43:08
  Speaker 1: Here's the rubber bands.
• 43:09
  Speaker 1: You got the rubber bands?
• 43:09
  Speaker 1: No, she don't want the rubber bands, stupid rubber band ball.
• 43:12
  Speaker 1: But so I'm kind of curious, like if people were like trying to get into.
• 43:19
  Speaker 1: Like she's telling me she needs a book or something right now I don't know, what are you?
• 43:23
  Speaker 1: thinking we're trying to like get into, like what you guys are kind of doing, like you know, just like the ye old meals and stuff like that.
• 43:29
  Speaker 1: What would you recommend to them?
• 43:30
  Speaker 3: I guess we should probably give people actual advice and stuff on this yeah, well, if they're wanting to make content, I would say you know the bear.
• 43:40
  Speaker 3: I mean really, if you're wanting to make any sort of content, just do it, just start, and then you can add on things later.
• 43:47
  Speaker 3: But if you want to want the full, full, uh, medieval vibe, maybe get some elf ears, um, get a little bit of it, maybe get a light that flickers and then just find the.
• 44:02
  Speaker 3: Well, you could go to our website.
• 44:04
  Speaker 3: We have all of our recipes on our website, all of our high fantasy recipes, so you could pull one off of there but also just find the most rustic think of the most rustic possible recipe.
• 44:15
  Speaker 3: You could, okay, and then just pretend you're eating it.
• 44:17
  Speaker 2: Does it involve a wooden spoon?
• 44:19
  Speaker 2: If yes, then it's rustic.
• 44:21
  Speaker 1: Have a place you go to find something you were talking about, like your Discord and stuff, but like is there any?
• 44:25
  Speaker 1: Like I don't know books or anything like that, websites that are like dedicated to this that you know of.
• 44:30
  Speaker 3: There's, we don't pull.
• 44:33
  Speaker 3: I mean, if we're looking like, if I'm looking to make a recipe like that I haven't made before, I'll find something online and then, like, if I don't know how, to what temperature to cook something to, I'll find a similar thing online to what I'm thinking and then put a spin on it.
• 44:50
  Speaker 3: But for most of our recipes we I mean they're they're like recipes that you could find online, like it's a macaroni and cheese but then, like we'll have, like you know, smoked gouda or something else in it.
• 45:04
  Speaker 3: So we do find some recipes online and then do our own spin on things.
• 45:08
  Speaker 3: Um, we also we have a bunch of our like cookbooks that we use.
• 45:12
  Speaker 3: Um, like, if we are using an actual cookbook for something, we will link the cookbook um usually with an affiliate link, but also, you know, people can just yeah, if there is one, that's a lot of the times if we're cooking something that comes from a video game.
• 45:29
  Speaker 3: A lot of there's, like some dnd official cookbooks that we've been sent and we've cooked from those that sounds actually cool.
• 45:35
  Speaker 3: They're great they send us all their new ones.
• 45:37
  Speaker 4: So we have so many we.
• 45:39
  Speaker 3: We have three, three D and D cookbooks.
• 45:41
  Speaker 3: We have one where it's a bunch of drinks.
• 45:44
  Speaker 3: It's called punch-ins and flag-ins.
• 45:47
  Speaker 3: And I made a it was called an ogre toe, where it was essentially a um whiskey sour, but with pickle juice.
• 45:55
  Speaker 3: It was really good, um.
• 45:58
  Speaker 3: So we, we use cookbooks like that.
• 46:00
  Speaker 3: We use really good um.
• 46:04
  Speaker 3: So we, we use cookbooks like that.
• 46:04
  Speaker 3: We could use um different video game cookbooks.
• 46:05
  Speaker 3: Um, I also have, like some other like more in-depth cookbooks where it like teaches me how to do certain things.
• 46:10
  Speaker 3: Um, but I try not to get into the more complex stuff, uh, because I am a home cook, I'm not a professional cook you don't want to be a gastronomist as a no, and I don't want to come off as like a professional cook.
• 46:23
  Speaker 1: So that's good.
• 46:25
  Speaker 1: Tell us like the simplest way to do.
• 46:28
  Speaker 4: Yeah, for the simple you need a pan you need a wooden spoon, a little bit of seed oil and some meat and fire, and fire actually we have a little little uh fire stove that we use um instead of we don't use, like our induction stove for our videos, we have a little fire stove like a campfire I do think if you're wanting to start out with like rustic cooking or just cooking in general, if you, if you're a complete noob I think one of the the biggest like level ups for us was cooking meat using a meat thermometer.
• 47:03
  Speaker 4: Like if I think, as soon as you jump that barrier from like oh yeah, cook the steak six minutes on each side, or whatever, to cook it to this temperature, your rate of success goes way up and that that's a huge way to improve your cooking.
• 47:16
  Speaker 4: And as if you're cooking simple recipes where it's just like meat and vegetable and blah, you can mess it up but you won't destroy it.
• 47:26
  Speaker 4: Like you'll still have a decent meal and like, oh, I maybe overcooked this, and now I know for the next time, and you can iterate on that and get better and better without having too much frustration.
• 47:36
  Speaker 4: Where, if you like, we still struggle a lot with like bread and pastries that can be really hard and you can, you can fail to make those and it will be pretty bad and like you'll just be upset.
• 47:49
  Speaker 4: And so if you start with simple stuff that like, just like, doing it poorly is not the end of the world.
• 47:55
  Speaker 4: You can learn and grow and get better and better and start getting creative, which is fun.
• 48:00
  Speaker 1: Okay, so start with the things that you could, that are, less fuck up a bowl, right, so you got your vegetables.
• 48:05
  Speaker 1: You got your starch it's hard to mess up potatoes that badly like you can probably mess them up, but there's still potatoes, like it's still good, and then you know like meat or whatever right any other, like kitchen essentials, like you know.
• 48:18
  Speaker 1: So you said like okay, I got pan, got a, got a spoon is there anything else?
• 48:23
  Speaker 1: That during your videos, like something they're like oh, this made our life easier.
• 48:26
  Speaker 3: Like that sort of thing oh for sure, the well, the this um the fire stovetop like the.
• 48:33
  Speaker 3: What is it called?
• 48:34
  Speaker 3: The?
• 48:34
  Speaker 3: Portable stove that we have yeah, we have a portable butane.
• 48:37
  Speaker 3: I don't would you call it a camping stove?
• 48:39
  Speaker 4: yeah, I guess it's, it's it's more of like a portable butane.
• 48:40
  Speaker 4: I don't.
• 48:40
  Speaker 3: Would you call it a camping stove?
• 48:41
  Speaker 3: Yeah, I guess it's.
• 48:41
  Speaker 3: It's it's more of like a portable butane stove.
• 48:44
  Speaker 3: It's like really, it's about this big square and that thing has been a godsend for like making content specifically.
• 48:53
  Speaker 3: Um, it's also really good for cooking like using a pan, because you can get the sides of the pan, whereas like with an induction stove, you can't really do that.
• 49:02
  Speaker 3: It's just kind of sitting down, but when you have a flame, you can tilt the pan and actually heat parts of the pan instead of all of it.
• 49:11
  Speaker 3: Um, so that's like my number one thing that's like the best quality of life improvement when it comes to cooking is having a gas stove option, and then specifically content creating having a portable gas flame stove option.
• 49:31
  Speaker 3: Other than that, I don't like nonstick pans.
• 49:37
  Speaker 3: really for anything, I would get a cast iron pan and there is a learning curve with them not a cast iron, a clad, a clad iron pan, or it's like a stainless steel pan like in.
• 49:51
  Speaker 1: They used to war like clad iron, like you know, like the submarines or whatever.
• 49:54
  Speaker 1: Like what is this clad iron pan?
• 49:57
  Speaker 1: I don't know how it's.
• 49:58
  Speaker 3: I think it's made by pressing steel like two, not two, yeah two like pieces of steel or multiple pieces of steel together and that's called like the cladding process All clad is a common brand name or made in those.
• 50:12
  Speaker 3: Those have really good pans.
• 50:14
  Speaker 3: I would suggest getting one of those.
• 50:15
  Speaker 3: As for a cast iron, that was what I was saying before.
• 50:20
  Speaker 3: A cast iron kind of does the same thing, but it's just really heavy.
• 50:25
  Speaker 2: So I would say that just makes it good for bashing your enemies with.
• 50:28
  Speaker 3: Yes, exactly.
• 50:37
  Speaker 4: If you're getting into the high fantasy cooking specifically, I might suggest a cast iron pan instead, because it's very high fantasy looking we have and like you can get real expensive with cast iron, but you can get.
• 50:44
  Speaker 3: Lodge is a great cast iron brand.
• 50:45
  Speaker 3: You can get a stand for like 20 or 20 or 30 bucks.
• 50:47
  Speaker 3: The only thing is it it doesn't come seasoned.
• 50:50
  Speaker 3: It does, but it's not great.
• 50:51
  Speaker 1: Just look up a video on seasoning before we describe it to you.
• 50:54
  Speaker 1: Just, it's way easier.
• 50:55
  Speaker 1: Just like, look over the seasoning.
• 50:56
  Speaker 1: It's not hard, like oil, you need an oven boom.
• 50:59
  Speaker 2: You can yeah, yeah, it's sometimes you can hit the lottery and or the jackpot, and go to a thrift store and find one that's been cast off might be a little rusty.
• 51:08
  Speaker 1: You might need to clean it up a bit years yeah, yeah, they do make it, they also add iron to your diet, just in case for all you people.
• 51:16
  Speaker 1: They do add iron by cooking and cast iron interesting, I didn't know that there's a nice combo set that we started out with, where it's a two-piecer.
• 51:25
  Speaker 4: It's like a stove or a pot with a handle, and then the lid to that pot is also a cast iron skillet.
• 51:32
  Speaker 4: So you can use that lid as its own skillet.
• 51:35
  Speaker 4: So you have like a two-for-one thing.
• 51:36
  Speaker 4: It's a great starter.
• 51:38
  Speaker 4: You can make stews, you can use the skillet to cook any meat or veggies you want.
• 51:42
  Speaker 4: It's.
• 51:42
  Speaker 3: it's a good starter for a rustic vibe I feel like also having cast iron or like something that can get really hot, like that helps add to the flavor because you get like that crisp to it without having to add like a ton of butter or anything like the char, like you know, that's yeah does it increase your?
• 52:01
  Speaker 1: risk for cancer?
• 52:01
  Speaker 1: Yes, do I give a shit, absolutely not, it's so good like it's.
• 52:05
  Speaker 1: I'm not giving that up.
• 52:06
  Speaker 1: I don't care.
• 52:07
  Speaker 1: I'll make sure I get my fiber and, you know, my antioxidants and all that stuff and I'll call it a day.
• 52:11
  Speaker 2: I'm not giving up on charring my food.
• 52:13
  Speaker 1: I see a lot of people get like real into it, like any sort of like the charring or grilling like it creates age is like advanced glycation in products and then they're like that increases your risk for this cancer.
• 52:24
  Speaker 1: I'm like, listen, it makes the food taste a lot better it makes me happy and so, like I'm gonna balance my lifestyle.
• 52:29
  Speaker 1: I'm gonna exercise, I'm gonna eat my veggies, you know all that stuff, but I'm not giving like I want that.
• 52:34
  Speaker 1: Okay, listen, leave me alone, I'm not gonna?
• 52:35
  Speaker 1: What am I gonna do?
• 52:36
  Speaker 4: not toast my bread, get the fuck out of here and if you're having uh like charred food that you're grilling and stuff, you're having more simple whole foods right and those whole foods are what's important, and again, like in balancing everything else.
• 52:49
  Speaker 1: So it's like, yeah, just I see people, so many people like ask me like these detailed questions about this sort of stuff, like what about this?
• 52:55
  Speaker 1: And that I'm just like, holy shit, is your life just nothing but worrying?
• 52:59
  Speaker 1: God damn, like it's.
• 53:01
  Speaker 1: That can't be good for your health.
• 53:02
  Speaker 1: It's fine, it's a pan, cooking it, eat the food, go for a walk afterwards, boom, you're done right.
• 53:11
  Speaker 3: Or if it's cold your steak and your potato with some char in a high fantasy tavern get your, get your carrots in there, whatever the hell they had to get.
• 53:19
  Speaker 4: Get your massive carrots, the biggest the bigger the carrot, the better Whole radishes.
• 53:24
  Speaker 3: No baby carrots, no baby corn, first baby corn when?
• 53:28
  Speaker 2: do people begin when they're trying to make their own high fantasy kitchen?
• 53:33
  Speaker 2: Because that's one great thing is.
• 53:35
  Speaker 2: There's a lot of people out there that they don't want to cook because it's either boring or it's too much time, it's stupid, whatever they're like.
• 53:44
  Speaker 2: Oh yes, my meat is chemically changing into something that I can masticate in this pan, hooray.
• 53:50
  Speaker 2: But you add that little fantasy flair to it, you give a little imagination, and suddenly it becomes a lot more interesting to them, uh-huh.
• 53:58
  Speaker 3: So I like to turn off all the lights.
• 53:59
  Speaker 3: I'm getting somewhere, so you turn off the lights.
• 54:03
  Speaker 3: You have your, your um, we got on Amazon these like flame lights like flame effect LEDs.
• 54:10
  Speaker 3: Yeah, it's an led light but it just does a flame effect.
• 54:13
  Speaker 3: So you put that in the corner.
• 54:14
  Speaker 3: So your, your kitchen is now illuminated with a torch you have.
• 54:20
  Speaker 3: You find some like fake greenery.
• 54:22
  Speaker 3: You put that up up on your bar.
• 54:24
  Speaker 3: Maybe you have a couple bottles of mead or wine or ale.
• 54:27
  Speaker 3: Another thing you need to get like a Stein shaped mug so you can put your water in that.
• 54:33
  Speaker 3: If you drink water or if you drink wine, you could put wine or beer in it, so you're drinking your mead while you're, uh, cooking your steak on your cast iron flame tabletop stove just don't accidentally spill the mead into the fire no, don't do that.
• 54:51
  Speaker 4: Yeah, I highly suggest not to do that dimming the lights and using some sort of candlelight situation put some fantasy music on in the background.
• 54:58
  Speaker 4: That's another thing.
• 54:59
  Speaker 3: Multiplies they have quite a few uh like ambiance style, um high fantasy, uh like eight hour long videos on youtube.
• 55:10
  Speaker 3: So a lot of times, like, if we're trying to like get into a specific mindset, we'll play those in the background.
• 55:16
  Speaker 3: I think we used to do, we used to do live streams on t, on TikTok, where we would play like Skyrim music in the background and then we'd be cooking and then we'd have like the lights dimmed and we'd have our little Amazon light, you know, in the corner there illuminating for us.
• 55:32
  Speaker 3: You don't need too much light.
• 55:33
  Speaker 3: I mean, those things are pretty bright, but then you have your stove as well.
• 55:37
  Speaker 3: That produces the flame, produces some light too.
• 55:40
  Speaker 3: Um, I would say that would be a pretty good way to get yourself into that high fantasy mindset.
• 55:45
  Speaker 3: Another way is you could cosplay while you're cooking.
• 55:49
  Speaker 3: Um, I've done that before.
• 55:51
  Speaker 3: When I have to clean and I don't want to clean, I will dress up as a innkeeper, an elven innkeeper, and I will pretend that I am cleaning the inn.
• 56:01
  Speaker 2: Specifically an innkeeper, not a tavern wench.
• 56:03
  Speaker 2: There's a difference.
• 56:06
  Speaker 3: Tavern wench is only for serving food.
• 56:07
  Speaker 4: Wench by night innkeeper by day One's far tighter.
• 56:12
  Speaker 3: Yeah, one has a deep V, the other one a turtleneck.
• 56:16
  Speaker 4: A nice big wood cutting board is also a nice aesthetic.
• 56:20
  Speaker 3: Yeah, having a cutting board, a big like chef's knife that you use for everything.
• 56:26
  Speaker 3: I would suggest getting some German steel for cutting.
• 56:31
  Speaker 3: You can cut like anything with that.
• 56:33
  Speaker 4: Yeah, I think just, there's a lot of value in if you're a gaming nerd like we are.
• 56:39
  Speaker 4: There's a lot of value in relating what you find fun in video games to this real life thing that you want to do or get better at, and so like gamifying things getting excited but like, oh, I'm gonna dress up in cosplay and make a burger today.
• 56:53
  Speaker 4: Is can kick you into gear of like I'm gonna make my first burger and I might like burn the crap out of it, but I had a lot more fun doing it and that's how you get into new things and try new things and fail and iterate and level up.
• 57:08
  Speaker 4: It's.
• 57:08
  Speaker 4: It can make it a lot more fun to suck at something and then eventually you don't suck at that thing and another thing.
• 57:15
  Speaker 1: Yeah, jake the dog says sucking at something is the first step at being kind of good at something yeah, but like, if you're, if you're trying, if you're wanting a high fantasy recipe, just what's your favorite?
• 57:25
  Speaker 3: like high fantasy video game.
• 57:27
  Speaker 3: What do they eat in that game?
• 57:29
  Speaker 3: Look up like oh, maybe the witcher they have like some sort of meat dish, and then find a similar looking one online because there's a recipe for like everything online recipes, ifcipes.
• 57:41
  Speaker 3: If someone comes out with a new recipe, you know it's probably not a new one.
• 57:45
  Speaker 2: There's a recipe for everything.
• 57:48
  Speaker 3: Maybe not stolen, but like you can't really come up with a new recipe at this point It'd be hard.
• 57:54
  Speaker 1: I'm not professional.
• 57:54
  Speaker 1: There's 8 billion people on the planet now or whatever there is, there's going to be a recipe for it.
• 57:58
  Speaker 4: They're all eating multiple times a day.
• 58:00
  Speaker 1: The ideas have been thought.
• 58:02
  Speaker 3: Yes, there is no original thoughts, so you will be able to find your recipe online.
• 58:07
  Speaker 2: That's where the gastronomists come in with their meat glue and making chimera meat.
• 58:12
  Speaker 3: That's a new one.
• 58:13
  Speaker 3: We get desperate.
• 58:16
  Speaker 1: Well, is there anything that we didn't touch on that you guys want to go over here?
• 58:20
  Speaker 1: I just want to give you the floor, just like anything you want to tell people.
• 58:23
  Speaker 1: You want them to know questions.
• 58:25
  Speaker 1: You get asked a lot.
• 58:32
  Speaker 3: You're like, oh God, we get asked this so much and that you want to just throw out there.
• 58:35
  Speaker 3: Where's the recipe on our website?
• 58:37
  Speaker 3: I swear it's either in the description or on our website or a book, and give the website.
• 58:47
  Speaker 4: I guess people forget every five seconds.
• 58:49
  Speaker 4: Oh, ever hearth incom.
• 58:49
  Speaker 4: Yes, that's it.
• 58:50
  Speaker 4: E-v-e-r.
• 58:50
  Speaker 4: No, yes, e-v-e-r.
• 58:50
  Speaker 3: H-e-h-i-n-n how spell, how word?
• 58:52
  Speaker 3: Word see, we're medieval tavern wenches.
• 58:56
  Speaker 3: Uh, we don't know how to read.
• 58:57
  Speaker 3: We know how to cook.
• 58:59
  Speaker 1: Well, I mean the most important thing is is what are we doing for ye old semen?
• 59:03
  Speaker 4: and we can discuss that later.
• 59:04
  Speaker 4: But I'm just saying I want like a something salty a salty stew with all the meat.
• 59:11
  Speaker 1: And you know, just keep it, we'll keep it simple cream of mushroom, I think we do get.
• 59:17
  Speaker 4: Our most frequent theme of question is like how do, and so it'll be anywhere from.
• 59:21
  Speaker 4: Theme of question is like how do, and so it'll be anywhere from.
• 59:23
  Speaker 4: How do I do fantasy cooking?
• 59:25
  Speaker 4: How do I start?
• 59:27
  Speaker 3: making content, yeah, how do I?
• 59:30
  Speaker 4: we do a lot of Dungeons and Dragons related stuff how do I start out with D&D?
• 59:33
  Speaker 4: I think there's a huge value in not being afraid to suck, like we were talking.
• 59:38
  Speaker 4: Talking about earlier.
• 59:39
  Speaker 4: Uh, and just starting off being bad and like dnd is has a lot of social pressure of like, oh, there's a lot of podcasts that make it look cinematic and incredible.
• 59:51
  Speaker 4: I'm never going to be able to replicate that, but you don't have to because you're you're focused on having fun for your own self and, yeah, trying out these new things.
• 1:00:01
  Speaker 3: You don't want perfection to be your enemy, like you don't want to feel, like you have to like, your first video has to be perfect.
• 1:00:09
  Speaker 3: It's not going to be, no matter what you do, and that's going to prevent you from being able to do it is if you try to make it perfect.
• 1:00:17
  Speaker 3: So what you need to do is just start with what you can put it out into the world, and then your next video improve.
• 1:00:23
  Speaker 3: One thing yeah.
• 1:00:25
  Speaker 3: Or, if you're not making videos, say you're cooking something, pick a simple recipe.
• 1:00:29
  Speaker 3: Maybe it's not something you're completely interested in, try it and then level up a little bit more after that.
• 1:00:37
  Speaker 4: And a key patience to have with yourself is don't be afraid to suck, and then do push yourself to improve one thing, however you can so like.
• 1:00:49
  Speaker 4: There's one thing to say like oh, I've made this.
• 1:00:51
  Speaker 4: Uh, I have the experience of doing this 20 times.
• 1:00:56
  Speaker 4: No, you've done it once, 20 times over.
• 1:00:58
  Speaker 4: No, you've done it once 20 times over.
• 1:01:03
  Speaker 4: Like you, if you get the experience of iterating on that and trying to improve each time, you'll come a lot farther, even if each improvement is barely noticeable.
• 1:01:08
  Speaker 2: Exactly, right before we sat down to uh to suck.
• 1:01:11
  Speaker 2: There you go right before we sat down to record this, I was making food and I microwaved a potato for the first time ever.
• 1:01:20
  Speaker 2: I usually cook them the traditional way in an oven.
• 1:01:24
  Speaker 2: Yeah, I didn't use yield microwave, but I tried one and it came out like a rock and I learned that I need to cook it for two minutes less.
• 1:01:37
  Speaker 2: There we go, I failed, I learned.
• 1:01:41
  Speaker 2: Next one came out perfect.
• 1:01:42
  Speaker 2: There you go, there you go, I failed, I learned.
• 1:01:43
  Speaker 3: Next one came out perfect, there you go, there you go.
• 1:01:44
  Speaker 3: It's always a new adventure.
• 1:01:46
  Speaker 1: Exactly Just everything that you fail.
• 1:01:48
  Speaker 1: It's a new adventure.
• 1:01:49
  Speaker 1: Now I am on a new adventure to change my daughter because she just pooped in my lap.
• 1:01:55
  Speaker 2: So I have to do that.
• 1:01:56
  Speaker 2: That's lovely.
• 1:01:57
  Speaker 1: Yeah, exactly, you tell the people where every again, where to find you, all the socials, all those things.
• 1:02:04
  Speaker 3: So we are ever hearth dot in on Instagram and tick tock.
• 1:02:09
  Speaker 3: We have a YouTube as well.
• 1:02:11
  Speaker 3: We make a lot of fun long form content over there.
• 1:02:14
  Speaker 3: We also have a website ever hearth in dot com, a discord and a Patreon.
• 1:02:20
  Speaker 3: Those are both linked on the website as well, Anything else.
• 1:02:24
  Speaker 4: If you like, geeky fantasy video games, not even just strictly D&D, medieval cooking related.
• 1:02:30
  Speaker 4: We do all sorts of stuff like that on all of our socials, especially YouTube.
• 1:02:35
  Speaker 3: Yes, check us out.
• 1:02:36
  Speaker 1: Well, thanks for coming on, guys.
• 1:02:38
  Speaker 1: I'm off to my adventure, Okay bye, bye.
• 1:02:42
  Speaker 2: We had to make room for all that delicious food we've been talking about?
• 1:02:46
  Speaker 4: Yes, of course.