Latest / Arguing Ever After / 7 - Meat Me Halfway (Would you rather have your steak overcooked or undercooked?)

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7 - Meat Me Halfway (Would you rather have your steak overcooked or undercooked?) · Arguing Ever After

• 0:15
  Hello and welcome to Arguing Ever After.
• 0:18
  I'm Luke and this is my smoking hot wife, Amber.
• 0:21
  Hello. Together we are the Lord and
• 0:24
  Lady of Lock Horns. The counting Countess of
• 0:26
  contention. The Duke and Duchess of
• 0:29
  Disagreement. And the king and queen of
• 0:31
  quarrels. We have been together since the
• 0:35
  Real Slim Shady Please stood up and we've been arguing about
• 0:40
  practically everything and we're still together and happy.
• 0:43
  We have a great teenager who doesn't think we're lame.
• 0:46
  Some of her friends even think we're cool, which is amazing.
• 0:49
  And most of our family still likes us.
• 0:51
  In this entertainment only podcast, we will bicker about
• 0:53
  all things big and small and the audience gets to say on who the
• 0:57
  winner is. We do not claim to be
• 1:00
  relationship experts by any means.
• 1:03
  We will debate lots of things, many of which are frequently
• 1:05
  submitted by our listeners. So if you have a topic you'd
• 1:08
  like us to discuss on the podcast, please send it to us at
• 1:10
  arguingeverafter@gmail.com. Perhaps this completely
• 1:14
  unscientific method of letting the masses determine who is
• 1:17
  right can help you with your fight before you even have it.
• 1:22
  And with that, we're at Episode 7. 7 Lucky number 7.
• 1:27
  Oh, I didn't think of that till you just said.
• 1:29
  It. I know.
• 1:30
  I know I don't. Know what's gonna happen because
• 1:32
  of it? I feel like we're already lucky.
• 1:33
  We are very, very lucky. Oh, oh, Which brings us to our
• 1:37
  recent thing that we learned. We learned a lot about podcast
• 1:39
  starting a podcast. There's all these analytics they
• 1:41
  give you and one of them is where your listeners come from.
• 1:45
  So I know we've referenced the countries before.
• 1:47
  We have the UK, Germany and obviously the US, but we also
• 1:52
  have a state breakdown for the US and it is.
• 1:56
  Well, most of our listeners make sense come from our home state.
• 1:59
  Here in Minnesota, however, we have listeners from kind of
• 2:04
  across the US right now. And I think we've mentioned a
• 2:07
  couple of them maybe in the past, but we have some new ones
• 2:10
  and we're actually a little curious who who they might be.
• 2:13
  For sure. We have listeners in New Jersey,
• 2:17
  Florida, Colorado and Arizona as well as the ones we've had
• 2:22
  before. So if you are listening and you
• 2:25
  could comment, if, if you know us, if you don't, that's fine.
• 2:28
  But we would, it would be really great to see who you are.
• 2:32
  We, you know, with other states, we, we've kind of got some good
• 2:35
  guesses there, especially with some of our feedback, but I, I'm
• 2:40
  at a loss on a couple of these so.
• 2:42
  For sure. Yeah, I could have some family
• 2:44
  in a couple of those, but. You have family all over.
• 2:49
  I do. All over.
• 2:50
  I don't think I have anyone in New Jersey.
• 2:52
  He might though, who knows? I do have a brother in Arizona.
• 2:55
  You do you. Don't have anyone in Florida, do
• 2:58
  we? Well, we've been to Florida a
• 3:00
  lot. Like a lot, a lot.
• 3:01
  We like visiting some theme parks down there in Florida.
• 3:05
  And the Gulf of Mexico. And yes, the Gulf.
• 3:07
  And sometimes the Atlantic. And the weather.
• 3:10
  The weather is something we like a lot.
• 3:12
  That's warmer than here. Most of the time.
• 3:15
  That's for sure. Yeah, yeah.
• 3:17
  So it's just, it's really fun to kind of see where, you know,
• 3:21
  where the reach can be any kind of for, I forget how big the
• 3:24
  Internet is. You know, there was this very
• 3:27
  recently, you know, everybody, I have playlists.
• 3:31
  I have music playlists, right. And the other day I was talking
• 3:34
  with Luke and he's like, you know, you have 24,000 people who
• 3:37
  listen to your playlist. And I was like, I had no clue
• 3:40
  anyone could even access. Yeah.
• 3:42
  Because you had it set to public.
• 3:44
  Yeah, and I was like, that's fine, if they want to listen to
• 3:45
  my music, I'll let them. But.
• 3:46
  Does that make you Internet famous?
• 3:48
  It makes my playlist Internet 24,000 is probably not that big,
• 3:52
  but to me when I thought I was maybe the only one listening to
• 3:55
  it except for the. If anyone wants to check this
• 3:58
  playlist out because it's public, it's on YouTube Music
• 4:02
  and its name is First, Yes, Which I'm gonna guess has
• 4:05
  something to do with the number of listens because maybe it
• 4:08
  comes up first, which would be hilarious.
• 4:11
  Maybe and I they're. Listening to your music?
• 4:13
  I just did it because that just made sense for the other list
• 4:17
  that I was going to make, which was going to be a second, you
• 4:19
  know, really hard, hard category.
• 4:21
  They're figuring these out. Art.
• 4:23
  Yeah, but I didn't actually make a second list.
• 4:25
  I made a Halloween playlist, but not a second list.
• 4:29
  So I don't know. Maybe don't listen because
• 4:31
  you'll probably judge me too much and I don't know.
• 4:34
  You might really enjoy that though.
• 4:37
  Well, I don't mind people judging me for sure, but but you
• 4:40
  might enjoy it. It's it's a great if you're
• 4:42
  especially from our generation, you.
• 4:43
  Could definitely tell we're kids that formed our lives in the
• 4:47
  90s. There's no question when you
• 4:49
  listen to that playlist, yeah, it's all about vibes and jams
• 4:52
  and. Yes.
• 4:53
  Oh, do you have summertime on there?
• 4:55
  Oh, I don't know. Because that's the 90s jam.
• 4:58
  I just thought about jams in my head.
• 4:59
  No, I don't think I have that in there.
• 5:01
  I. Don't know what else goes with
• 5:02
  summertime. What goes with summertime?
• 5:05
  Grill and meat. It does go with summertime.
• 5:08
  Did you see that segue? That was so good.
• 5:10
  That was. That was a segue.
• 5:13
  I'm like pro level at this point.
• 5:15
  Yeah, I mean, and well, for grilling, I think that's, you
• 5:19
  know, did you know that there are people listen to music while
• 5:22
  they grill? Like that's a common thing.
• 5:24
  We don't do that. I know I like thought about
• 5:27
  doing that and then I never do. Like, I'll even have my phone
• 5:30
  out and then I'll just, like, be grilling and I'll decide to read
• 5:33
  a book, which sounds super lame compared to listen to the music.
• 5:36
  Yeah, I like books. I'm running in and out while
• 5:38
  grilling. Yeah, You know, so there's like
• 5:41
  the thought of having 2 seconds to enjoy a song is not there.
• 5:46
  But today while I was cooking in the kitchen, I was making
• 5:49
  meatballs in the kitchen. And then I had actually had a
• 5:52
  podcast going and it wasn't ours of, you know, whatever.
• 5:56
  But so I do for some reason like that going in and out just seems
• 6:00
  really hard to do. But but yesterday actually
• 6:04
  talking about grilling Luke made me the perfect for me.
• 6:09
  Perfect. Perfect.
• 6:13
  Cheddar worst thing. It was so good.
• 6:15
  It was frisky and you know, like just black char on it and it was
• 6:21
  it. Was you like your stuff real
• 6:25
  good? I really appreciate.
• 6:27
  It I'd also like to point out that what I just heard is you
• 6:29
  said I was perfect. That's what I.
• 6:31
  Said and I'll take it. Yeah, that's.
• 6:34
  What I said. I do try to start your meat on
• 6:37
  fire when it's grilling. That's the way to start it.
• 6:40
  I mean disagree. Like a little fire I'm in, but
• 6:43
  you know, crispy char. It really depends on what you're
• 6:46
  cooking, I guess. I don't actually agree.
• 6:49
  If it's going on the grill, I want the fire.
• 6:52
  I want to feel the fire on my. Taste it.
• 6:55
  I want to taste the ash on my food When I was a kid we only.
• 7:00
  Well, OK. So currently we have a propane
• 7:03
  grill which is pretty easy and that's grill a lot during the
• 7:07
  summer. Did that come out in our life?
• 7:08
  Because I feel like nobody had. Did everyone have charcoal when
• 7:11
  we were kids? I'm sure that's all that people
• 7:13
  could afford in our areas, but that's true.
• 7:15
  I'm sure people had. I don't know man, I feel like
• 7:18
  the old the old round black traditional grill with charcoal
• 7:22
  was like all everyone had. I think that's all or.
• 7:26
  Oh gosh, maybe if it did come out in our life, well, maybe one
• 7:29
  of our listeners will comment and tell us.
• 7:30
  I bet you there's someone who knows.
• 7:33
  Maybe it came out with Eminem, maybe no.
• 7:36
  It was before that for sure. Well, I know that well we, we
• 7:40
  since we have the propane grill and stuff, we grill a lot more
• 7:44
  because of that. But when you have the charcoal,
• 7:47
  the, the when I was growing up, my dad would always cook
• 7:50
  everything like it's a black, absolute black.
• 7:53
  So for me, that's kind of what grilling is it cooking.
• 7:56
  If I'm cooking it on a fire, it needs to have a hard, hard,
• 8:00
  hard, hard sear. Like that's just why would you?
• 8:05
  And and I do kind of mess with our propane tank that I don't
• 8:09
  taste lighter fluid anymore, the lighter.
• 8:12
  Fluid. You just doused all that
• 8:13
  charcoal and I said who didn't do that though?
• 8:15
  I I that was. The correct way to start
• 8:17
  charcoal. Oh it takes forever to cook that
• 8:19
  way. I know.
• 8:20
  This is why I do. I prefer the propane for cooking
• 8:24
  on. Yeah, I prefer the charcoal for
• 8:26
  eating off of. Agreed.
• 8:28
  However you can. Get like they make stuff but
• 8:30
  it's like more work. You can get like pellets.
• 8:33
  That you put in the propane. Or maybe it's like I don't
• 8:35
  they're like I've seen them at the.
• 8:36
  Store don't put in the no. You put they go.
• 8:38
  I think they go like on the bottom of the grill, like
• 8:42
  underneath the the the burners. I want to say I'd have to look
• 8:47
  into it, but they're like little.
• 8:48
  I think they're like they're like stones that mimic charcoal
• 8:53
  in a propane grill. Like make.
• 8:56
  Sure. My brother in Maryland uses it.
• 8:58
  By the way, Maryland is not on a list of states, so I don't know
• 9:01
  what's up with that. Brother, you know who you are,
• 9:04
  but I'm. Telling you my siblings are
• 9:07
  taking it down. I mean, yeah, way to go.
• 9:10
  Way to represent my family. I'm not saying the name, but you
• 9:13
  know who you are. Yeah.
• 9:15
  Thank you. All of my sisters.
• 9:18
  Maybe our new expansion into other podcast platforms will
• 9:22
  make it easier for my very caged family who said, well, we don't
• 9:26
  have Spotify and I'm like, y'all, you could just download
• 9:29
  the app and they're like, why? Yeah, so maybe now that we have
• 9:33
  Apple and iHeartRadio and the Pocket Casts, maybe they will.
• 9:38
  Too. There's a few others in there I
• 9:40
  don't actually know though, like I can't, I can't entirely
• 9:43
  remember the name of them. They weren't the stations or
• 9:46
  streaming services that I use. But if you are listening and you
• 9:50
  can't see us because you have gone on to one of these other
• 9:53
  platforms, just you can listen however you prefer to consume.
• 9:57
  Obviously we, we, we adore that you're here, but on Spotify is a
• 10:02
  video if you want to actually watch us.
• 10:06
  I don't know. I don't think either of us are
• 10:08
  too awful to look at. That's what you're saying, but.
• 10:10
  For sure she's not. Aw, thank you.
• 10:14
  But that would be a way if you wanted to also, if you know
• 10:17
  anyone, we figured out some little bit of closed captioning.
• 10:21
  So if you know anyone who wants to watch a podcast, but maybe is
• 10:25
  got some, some sort of hearing impairment, they would be able
• 10:30
  to watch us through Spotify only.
• 10:32
  That's currently the only video spot we've got.
• 10:35
  So, but it's free. It's still free.
• 10:37
  And that's, that's what I, I hope to maintain for folks
• 10:41
  forever is on your end, it's free.
• 10:42
  On our end, it's free and we can all enjoy because most things in
• 10:46
  life aren't free. That's true.
• 10:49
  Now back to enjoyment, because I enjoy, I enjoy very much meat.
• 10:54
  Yes, back to me. We're talking about meat.
• 10:57
  So, I mean, I don't think there's ever been a time in my
• 11:01
  life where I didn't want to eat meat.
• 11:04
  Like I've always what you have. I think I joined you temporarily
• 11:07
  in your mission to be vegetarian, and I did not last.
• 11:10
  It didn't. Last I was not, I think I like
• 11:12
  was a month and I was like what what is happening?
• 11:15
  Anyway? It's OK if you want to live that
• 11:17
  way. But for me, I like meat.
• 11:19
  I like, I like all kinds. I like meat, breakfast meats.
• 11:22
  I like I like bacon, which is also not a breakfast meat
• 11:25
  because you can put it on all kinds of stuff.
• 11:28
  Yes, but I only like it if it's crispy.
• 11:30
  Yeah, I don't. I don't.
• 11:31
  I don't like like the chewy bacon I like.
• 11:34
  It so much or like it looks like a.
• 11:35
  Also like a breakfast sausage. I'll take it either in a link or
• 11:39
  a Patty. So I have opinions about this.
• 11:42
  I used to really love bacon a lot, and I found that I cannot
• 11:47
  tolerate bacon like I used to and like bacon bits for whatever
• 11:52
  weird reason. I don't have as much issue with
• 11:54
  those, but I remember how much I used to love bacon as a kid and
• 11:59
  today I'm like, you know, I actually don't even want to eat
• 12:03
  it. But I just like your stomach or
• 12:04
  like you just don't refer it. Anymore, the smell, you know,
• 12:07
  it's a weird thing in life when like your sense of smell changes
• 12:10
  some of how you eat. And then I don't know, I don't
• 12:13
  know when it happened, but I just don't.
• 12:14
  I don't like it anymore. But for sausage too.
• 12:17
  For breakfast sausage in general, I prefer a Patty to a
• 12:22
  link. Same, but I like both.
• 12:24
  Now do you like the patties? OK, so sorry not a Patty the
• 12:28
  link that has the casing or no casing?
• 12:31
  Don't all links have to have a casing do?
• 12:33
  Well, I literally just was up north at a place that had
• 12:37
  delicious sausage. Oh.
• 12:38
  I guess you're right there, looks like less.
• 12:40
  Tower Cafe. Delicious sauce.
• 12:43
  If you're ever in Tower, MN, Wayne the heck up north.
• 12:46
  So good. Go to the Tower Cafe.
• 12:47
  They know how to do a breakfast. Yeah, man.
• 12:50
  They took care of us. It was amazing.
• 12:52
  But their sausage, don't remember it didn't have casing
• 12:55
  on it and it was good. It was very delicious.
• 12:58
  I don't I that's the thing I don't fully understand about
• 13:00
  meat either is like sometimes with sausage it's in a casing
• 13:07
  and sometimes it's not. And also I've seen because I
• 13:12
  watch a lot of cooking shows. Wait for any cooking shows.
• 13:15
  Yes, a lot of cooking shows, but I've watched them put the
• 13:18
  sausage, go through all the trouble of putting the sausage
• 13:21
  in the casing, which is a lot. I mean like they're sitting
• 13:23
  there, they're pushing into the thing and they have to hold the
• 13:26
  casing and then twist and all that.
• 13:28
  They do that and then after they do that, they cut it open and
• 13:33
  removed the casing after they cooked it.
• 13:34
  And I'm like, you just did so much work to make it into that
• 13:37
  thing. Maybe that helps it cook.
• 13:39
  I'm thinking it must but. Maybe it's like, maybe it's like
• 13:41
  tea. Like it steeps inside of the
• 13:44
  casing. Oh, maybe.
• 13:46
  Like absorbs more of its own flavor.
• 13:48
  That does seem like a silly amount of.
• 13:49
  Work. It is a lot of work.
• 13:51
  I mean, I also watched people on these cooking shows.
• 13:53
  Yeah, make sausage without using the casing at all, right?
• 13:57
  And obviously a lot of the cooking shows, but obviously a
• 14:00
  lot of cooking shows. I'm watching our competition
• 14:03
  actually really have a One of my favorite cooking competitions is
• 14:06
  a BBQ competition I. Love BBQ?
• 14:10
  I do too. I love that you love BBQ.
• 14:12
  We love BBQ together. We.
• 14:13
  Do. I could eat BBQ like a few times
• 14:15
  a week and not ever get tired of it.
• 14:17
  It's so good. I could too like and I really.
• 14:20
  I could probably exist on tacos and BBQ for life.
• 14:23
  For real, It would be a short life, but yes, but but I one of
• 14:31
  the things I like on the BBQ shows is they're showing you
• 14:34
  like all these ways to cook food.
• 14:35
  They're just advanced from, you know, me just throwing a frozen
• 14:39
  Patty on to our propane grill. And because I enjoy eating BBQ
• 14:45
  so much and I enjoy like, well, I enjoy the smoke flavor a lot
• 14:50
  too. I really have wanted and tried
• 14:53
  to talk Luke into this several times to get a smoker.
• 14:56
  I don't wanna do the work, but I really want you to do the work.
• 15:00
  Listen, I really do. I understand.
• 15:02
  Here's the problem, it takes forever.
• 15:05
  And even friends of mine who have a smoker, they're like,
• 15:09
  it's not that big of a deal. You just got to prep the meat
• 15:11
  like you always would, which takes like honestly usually
• 15:14
  takes like 15 minutes or so to like, you know, rub it and pack
• 15:17
  it and whatever you got to do. And then you put it in the
• 15:20
  smoker the day before and then you smoke the thing for like 14
• 15:25
  hours, give it to like 12 to 18 hours, depending on the type of
• 15:28
  meat. And then like you eat it the
• 15:30
  next day. Listen, I don't have that kind
• 15:33
  of patience. And then there's people that I
• 15:36
  know they got these smokers now, and I don't know if this is
• 15:38
  common, but they got like an app on their phone, yeah, where
• 15:41
  they'll be at work and they'll like, check the temperature of
• 15:44
  the thing. And like, I think there's even
• 15:47
  like automated stuff where you can like, have it rotate or like
• 15:50
  add smoke or something mean. Like, listen, the complexity
• 15:54
  that is involved with some of these smokers is out of control.
• 15:59
  If it takes you more than a day to cook food now, I'm not going
• 16:02
  to say I don't like it. I'll go to a restaurant and buy
• 16:04
  some brisket. Right, I know, but when you.
• 16:07
  At home, Like I'm not trying to cook for two days and what if?
• 16:10
  It's really not that hard. And according to so we do
• 16:14
  definitely have friends who have smokers and also so I have sat
• 16:19
  in our backyard. We have a neighbor who has a
• 16:21
  smoker, OK, And she's told me about her smoker and she's she's
• 16:24
  talked about the she's listened to our episode a couple times.
• 16:28
  She's talked to me about the smoking situation, how it's
• 16:32
  really not that difficult and I don't know.
• 16:35
  We could let them smoke me and just eat their food.
• 16:38
  I'm sure if we asked, but I don't want Yeah, but I just, it
• 16:42
  would be really nice, you know, to have our own and then.
• 16:46
  Listen, if you want to get a smoker and smoke some meat, you
• 16:48
  ain't got to have meat meat. Do that.
• 16:50
  Why do you what? Why?
• 16:52
  Why does it got to be me if you want it so bad?
• 16:55
  Because I feel like. I do slow cook a couple things.
• 16:58
  I got AI got like 3 signature items that I learned how to cook
• 17:01
  during the COVID when you couldn't go to a restaurant.
• 17:03
  And so I learned how to do crock pot slow cooked pulled pork,
• 17:08
  which is admittedly it's not as good as smoked pulled pork, I
• 17:12
  know, but it's delicious. It is.
• 17:15
  You love it? No, I love it.
• 17:17
  Tacos. That's the other one that's I
• 17:19
  was talking about the kind the pulled pork you put in the the
• 17:22
  King's Hawaiian roll, like a pulled pork sandwich.
• 17:24
  I've got that recipe and then I've got the other recipe, which
• 17:27
  is also slow cooked pulled pork. And that one put in different
• 17:31
  seasonings and put it into a like a carnitas Taco, which is
• 17:34
  super delicious. And then the other thing I
• 17:36
  learned how to do is ribs. Shout out to my cousin in
• 17:39
  upstate New York. I got his recipe to do a rib rub
• 17:44
  and then slow cook it in the oven.
• 17:46
  You know, I can't even remember. I think it's like 180 for six
• 17:49
  hours or 8 hours or something like that.
• 17:50
  They're already there, yeah, but that's.
• 17:52
  Different that's like so you get up in the morning and I don't
• 17:54
  even do this on a work day because it'd be too too much
• 17:56
  action before I had to leave for work.
• 17:58
  But on like a non work day, around 9:00 in the morning, I
• 18:01
  can prep the thing, put it in at 10:00, have it cooked for like 8
• 18:05
  hours. It's ready for dinner at six.
• 18:08
  I'm OK with that. I'm OK within one day, but going
• 18:11
  to two days, I mean the commitment is it's like
• 18:15
  daunting. You know, but I feel like you
• 18:17
  would appreciate it more because like.
• 18:19
  You would have. We have definitely, I definitely
• 18:22
  would appreciate it more, but like Outback, we have
• 18:24
  strawberries growing right and those are so much better because
• 18:28
  we grew them ourselves. So I feel like if you were to
• 18:32
  make your own smoked pork or brisket, I love a good brisket,
• 18:37
  man. I love a good brisket.
• 18:40
  If you were to smoke that, you would notice how much better it
• 18:43
  is. Like your carnitas.
• 18:44
  I mean, those are restaurant qualities.
• 18:46
  Good restaurant quality carnitas.
• 18:48
  You know they are. I think.
• 18:50
  They're good. Damn.
• 18:51
  Did you guys hear that? We really enjoy them.
• 18:53
  My wife just said I cook restaurant quality tacos up in.
• 18:58
  Here I mean the Taco restaurant scales are very wide, but not I.
• 19:02
  Definitely couldn't cook like hundreds of them in a day.
• 19:05
  That's for. No, no, but I do.
• 19:09
  So we're talking about BBQ. We love BBQ.
• 19:12
  We keep talking all the time about going back to the place
• 19:15
  with the best barbecue ever for us.
• 19:18
  I mean, I know people are very specific.
• 19:20
  Texas BBQ, Kansas BBQ, yeah, Carolina BBQ.
• 19:25
  It's. All kind of.
• 19:26
  Barbecue and they're all the sauces are very different, I
• 19:29
  feel. Delicious.
• 19:30
  I feel like the meats, and I'm sure if I'm wrong someone's
• 19:33
  coming, but I feel like the actual meat basics are the same.
• 19:37
  Although there are people who are like with a rib, either you
• 19:41
  like it off the bone or you shouldn't like fall off the bone
• 19:45
  or you need a good bite to it. And I prefer to not work that
• 19:49
  hard. I like it if it's gonna fall off
• 19:51
  the throne type of a thing. And that's so good.
• 19:55
  We were talking about going to Kansas City, though, and we
• 19:58
  always, we always talk about it. They have.
• 19:59
  Because Jack stack. It's not that far of a drive.
• 20:03
  Future potential sponsor yet again.
• 20:04
  I'm just tossing these names out if we ever get it.
• 20:07
  I'm just saying you want to throw some BBQ our way or give
• 20:09
  us some vouchers, I mean. We would then make the drive.
• 20:12
  I would probably shout you out like some commercial, commercial
• 20:15
  quality, you know? The best beef rib I've ever had
• 20:18
  in my life. Fantastic I was.
• 20:20
  I had like some of the best pork ribs and other BBQ things I ever
• 20:24
  had. And then I had one bite of yours
• 20:25
  and I was like, Oh my goodness. And I did not want to share.
• 20:29
  It with I know you looked at me like oh, don't, no, don't ask.
• 20:32
  Me, yeah, don't, don't come to me because you will do that.
• 20:35
  You'll look at my food so sadly. Because I want more.
• 20:39
  And I'm like, dude, I ordered what I wanted.
• 20:41
  That's true. I don't want to share.
• 20:43
  But somewhere in my head, you always have a little bit left
• 20:45
  for me. Unless I give you the rest, they
• 20:48
  don't like it. But that works for BBQ for us.
• 20:53
  It doesn't work for other things.
• 20:54
  Sometimes. Sometimes it works for steak.
• 20:56
  Most of the time it doesn't. Well you get big steaks cuz you
• 20:59
  like a rib eye. I love a bit of rib eye most.
• 21:01
  Restaurants serve a big rib eye. They do, yeah.
• 21:03
  There's no such thing as a six ounce rib eye.
• 21:05
  If there is, I probably am not going to that restaurant.
• 21:07
  How come filet mignon is always tiny?
• 21:09
  It is always tiny. Like the biggest one I think
• 21:11
  I've ever seen at a restaurant was like 12 ounces and I was
• 21:14
  surprised at how it's usually 6 or 8.
• 21:16
  It'll be like 12 ounces with the bone in and.
• 21:19
  Then like strips. Strips are always bigger.
• 21:22
  Porterhouse. That's my jam.
• 21:23
  Because then you get a filet and a strip in the same piece of
• 21:27
  meat. Love that.
• 21:30
  I used to really like a bacon wrapped.
• 21:33
  I don't even like it anymore. Interesting, a bacon wrapped
• 21:35
  filet. I know because that was just
• 21:37
  like the texture was really good.
• 21:39
  The flavor was a little bland for me, which is by now and like
• 21:43
  if I oh and I love grilling rib eye, I do like you can cook it
• 21:46
  so freaking you can sear that thing so hard.
• 21:49
  I do think a steak should have a sear no matter what it is I.
• 21:53
  Think, but that's the rule actually.
• 21:55
  The inside of it, you like to have it cooked dark brown like a
• 21:59
  hockey puck. Yeah, yeah.
• 22:02
  You and I like mine to have pink in the middle.
• 22:04
  I like a little medium rare, medium kind of in the middle of
• 22:07
  that. I mean it to a light pink is
• 22:10
  fine, but to a red is no go. Delicious.
• 22:14
  No go, no I. Take it that way.
• 22:16
  In a rib eye, a filet, A porterhouse, a strip here, a
• 22:23
  sirloin. I mean, pick any cut, any of
• 22:26
  that, even a burger. I mean, yeah.
• 22:28
  Because you like medium. I like a burger to have some
• 22:31
  pink in the middle. You're not supposed to.
• 22:33
  Well, that's not true. Because it's delicious.
• 22:35
  No, you're supposed to cook ground beef, so there's a thing
• 22:37
  about. Supposed to yeah, that's who the
• 22:40
  ground beef police. Like the USDA, they have very
• 22:46
  specific rules about temperature.
• 22:47
  To feel fricious. Bacteria.
• 22:48
  It's suspicious you don't trust the US DA.
• 22:52
  If they said to cook your chicken so you don't get
• 22:54
  salmonella, OK, I agree. With that, oh, did you do for a
• 22:57
  while when people were eating like raw chicken?
• 23:00
  It was a friend. Why I don't when did this?
• 23:03
  No, I don't know, but you can look it up on Google like
• 23:06
  recently. I mean, yeah, probably in the
• 23:08
  last 10 years it was in whatever time that.
• 23:11
  Raw chicken well. Rare.
• 23:14
  Chicken. So some this is in the United
• 23:16
  States, I assume? Yeah.
• 23:17
  Yeah. Because we do some dumb shit.
• 23:20
  Listen, I don't know why anybody would ever think, oh, I like a
• 23:24
  rare chicken breast. Oh, it sounds gross.
• 23:29
  No poultry. You got to cook it all the way.
• 23:31
  You don't want to cook it too far so it's dry, but you got to
• 23:33
  use that little meat thermometer and it'll tell you when it's
• 23:35
  done. Yeah, yeah, there.
• 23:36
  I mean, but you're also supposed to be able to check meat by
• 23:39
  somehow on your wrist, like like if you if it feels the same way
• 23:43
  as on your wrist as it does when you tap it and it has to do with
• 23:47
  where your thumb is like, you know, rare to mediate.
• 23:49
  You keep pointing to your. Because.
• 23:51
  Your hand. Because it's wherever on your
• 23:53
  hand and how your thumb rests. It's supposed to feel like if
• 23:57
  it's well done is where your thumb is higher and and I.
• 24:01
  That's crazy. I can't actually do that test.
• 24:03
  I also is. That from the USDA.
• 24:06
  No, that's just from basic cooking.
• 24:08
  Stuff. I just say use a meat
• 24:09
  thermometer. That is a really good way to do
• 24:12
  it. Fish.
• 24:13
  Now fish is a tricky one because fish you definitely can eat raw.
• 24:19
  Depending on the fish. Depending on the fish, because
• 24:21
  sushi and then depending on like if you're cooking like a a filet
• 24:25
  of some type of fish, you don't want to cook it so it's still
• 24:28
  raw. You want to cook it so it's
• 24:29
  cooked, but you want to kind of like cook it to like a medium
• 24:33
  ish to like a medium well because if you cook fish too far
• 24:38
  it's just not as good. Now that being said, you don't
• 24:39
  like any fish regardless. No fish.
• 24:42
  Well, I think with the Okay, so. I like all kinds of fish.
• 24:46
  Bacteria grows on the cut surface, so maybe that's why
• 24:50
  they're and I don't know if that's true for fish actually,
• 24:52
  because I don't like fish. I don't know, I don't want to
• 24:55
  eat it at all. But maybe like if it's being cut
• 24:57
  and prepared to you quick enough that there's no bacteria growth
• 25:01
  period. But that's always the thing I'm
• 25:04
  like, overall, that's what my brain is worried about is
• 25:06
  bacteria. So you're just scared?
• 25:09
  Yeah. So let me ask you a question,
• 25:10
  Luke. And now, the moment you've all
• 25:14
  been waiting for in this corner, claiming to weigh in at 135 lbs
• 25:19
  and sporting those dazzling green eyes we have Amber with.
• 25:26
  Here's the record, people tied up three wins, 3 losses 'cause I
• 25:31
  came through on Episode 6. What's up?
• 25:36
  Yeah, and in this corner we have Luke, weighing in his prime
• 25:41
  weight of 185 plus pounds, sporting his beautiful, glorious
• 25:44
  red beard. Yeah, touch it.
• 25:46
  He is gonna need all the help he can get today because this is a
• 25:51
  really big battle for us, breaking a tie.
• 25:55
  It is tiebreaker. So again, I, I have to ask you a
• 25:59
  question, Luke, OK, would you rather, and I'm going to put
• 26:04
  some caveats on caveats on this, would you rather have a steak
• 26:09
  that is undercooked or overcooked?
• 26:13
  The caveat is you cannot send it back and say fix it.
• 26:17
  You get what you get. OK.
• 26:19
  Are you going to give me a temperature?
• 26:20
  Because I don't know what. Undercooked prayer to well done.
• 26:23
  OK, so rare is undercooked. I think yeah, uh huh.
• 26:26
  Uh huh. OK, I'm prepared to answer the
• 26:30
  question if you're done giving me caveats.
• 26:32
  One second. Oh, here we go.
• 26:33
  There is no further cooking. You have to take it and I.
• 26:36
  Understand. OK, this is super easy for me.
• 26:39
  Oh no, I know you're not even ready to hear it.
• 26:42
  No, I don't even want to. 100% underdone because listen so long
• 26:48
  as it's not raw and I feel like that has to be a non category
• 26:51
  because then it's actually not cooked.
• 26:52
  It's not safe. Yes, it must have a sear.
• 26:54
  This is. There is a reason that rare is
• 26:57
  on the scale of cooked. It's less cooked.
• 27:01
  It's not even hot in the middle like a properly.
• 27:04
  No. Not everyone, everyone out there
• 27:07
  knows what I'm talking about. That's at a rare steak.
• 27:10
  It's literally in the no, no, no, I didn't say cold.
• 27:14
  When they describe to you, if you go to a professional
• 27:16
  steakhouse, if you ask them what is rare, they're going to tell
• 27:20
  you a how? I can't remember.
• 27:23
  It's now I can't remember. It's either a room temperature
• 27:26
  or cool. Oh, no, dark, dark pink center
• 27:32
  Because I think medium rare is like a warm.
• 27:36
  It's medium rare. I think medium rare is like a
• 27:38
  warm pink center and then medium is a hot pink center.
• 27:43
  So that's why. So for me, the reason I like I
• 27:46
  prefer like a medium rare plus is because I like the heat,
• 27:51
  hotness, temperature, but I also like the less cooked meat.
• 27:55
  The flavor is fantastic. I mean, but like, oh, so I've
• 28:02
  gone out to eat with people who like a rare steak.
• 28:05
  You have some family members. Rest in peace, Grandma.
• 28:08
  Who like some rare steak, as a matter of fact.
• 28:10
  She said the funniest thing ever.
• 28:12
  Yeah, yeah, you should say it. You should say it when she will
• 28:14
  ordered a steak at a restaurant we went to one time and I was
• 28:17
  like. Well, first of all, this was a
• 28:19
  while ago. She's been gone a while.
• 28:21
  Yes, she has. And she was like, you know, old
• 28:24
  greatest generation old, like she was born.
• 28:26
  And I want to say 19, 18. I think I got that right.
• 28:31
  And this would have been because we were together, but we were
• 28:34
  just barely together. I think it was like probably in
• 28:37
  the late 90s. Early 2000s.
• 28:40
  Early. 2000s So maybe like before we got married, right?
• 28:44
  So like she would have been 80 ish something.
• 28:50
  But here's what was cool about what she said.
• 28:51
  She said two things that are super memorable.
• 28:53
  So first of all, it was we were it was us.
• 28:57
  And then my dad and I want to say my uncle was there, she was
• 29:01
  there, and I was one of my brothers there.
• 29:03
  Both your brothers. Both my brothers were there with
• 29:05
  their wives. Or girlfriends, whatever they
• 29:07
  were at the time. OK, their significant others.
• 29:09
  And so, like we all came to dinner and grandma, she's old
• 29:13
  fashioned. So she was wearing a dress and
• 29:15
  like a, she had like a like a ladies like a Sport coat.
• 29:19
  But you know, like back in back in the day, they had like the
• 29:22
  shoulder pads and the the women. 'S oh what a nice big bro.
• 29:25
  She had a big shiny. It probably was all kind of real
• 29:29
  stuff from some who knows that my grandpa got.
• 29:31
  Anyway, she came and she looked around at everyone and said, oh,
• 29:36
  so I see we don't dress for dinner in the Midwest.
• 29:39
  It was a whole hilarious I I was just laughing so hard.
• 29:43
  And what is funny is because I actually did dress up for that.
• 29:46
  Yeah, I don't know. It's.
• 29:48
  At all. Just looked at all of us.
• 29:49
  Oh yeah, dressed. She was not having it and.
• 29:52
  So now whenever we go out to eat and I'm dressed, I'm like, oh,
• 29:55
  look at us dressing for dinner. And so it's it's one of those
• 29:58
  funny things that goes through my mind.
• 29:59
  It was just a nice little sting and I really appreciated.
• 30:03
  Just for sure. Yeah.
• 30:05
  I don't know. I might have been the only one.
• 30:06
  Anyone who appreciated that comment, I'm.
• 30:08
  Sure it my father and uncle were mortified.
• 30:11
  I loved it. I was like, oh, you can like get
• 30:14
  get a little rub in there, but still be so classy about it.
• 30:18
  You know she. Dropped it with class.
• 30:20
  That's true. I liked.
• 30:21
  It and then the other thing then in the story about that dinner
• 30:24
  is she described how she wanted her steak done when she ordered
• 30:28
  steak at this restaurant to the waiter.
• 30:30
  She said I'd like it rare. And when I say rare, I mean very
• 30:36
  rare, as if you were to walk it through a warm room and then put
• 30:41
  it on my plate. That's what she said.
• 30:44
  Oh, your face. So that.
• 30:47
  But that probably would be a little underdone for me if it
• 30:50
  was just walk through a warm room because it'd be technically
• 30:52
  raw. But I think my grandma might
• 30:53
  have ate a raw steak. I don't even know.
• 30:55
  She probably been fine with it. Well.
• 30:57
  So for me, I mean back to the under cooking thing, like if so
• 31:02
  long as my only caveat is it can't be raw or give me a
• 31:05
  disease. So I don't want raw chicken
• 31:07
  breast or raw Turkey or like any sort of poultry that's going to
• 31:11
  make me sick. But if there's a less done
• 31:14
  version of it that's still like actually cooked like by
• 31:17
  temperature rare, why do we can't really do rare chicken
• 31:21
  we've established? No, I'm sorry.
• 31:22
  We're talking about. I'm sorry.
• 31:23
  Did I? Did I?
• 31:24
  Say no, I got back to chicken just because it was in the
• 31:26
  discussion. But if we're talking about
• 31:28
  steak? Yes.
• 31:31
  I am 100% I bring me an undercooked.
• 31:33
  One of the other things about steak is until it reaches like
• 31:37
  room temperature, it's still technically cooking within its
• 31:40
  own heat. Yeah, I know.
• 31:42
  Not a lot, it's not, but they tell you.
• 31:44
  That at the restaurants, too, and they're professionals.
• 31:46
  Well, that's just because they want to tell you that, hey, it
• 31:48
  was right when we took it off the grill.
• 31:51
  I just don't see a world in where overcooked is an option
• 31:54
  that works because like an overcooked steak is for me.
• 31:58
  Anything past medium is overcooked now.
• 32:01
  Technically the way the way you the way you like it, you'll go
• 32:06
  fully to a well done. This is Thank you, thank you.
• 32:09
  So my vote would be for I would rather have it overcooked if I
• 32:14
  have no choice, which is the thought of a cold steak.
• 32:23
  I'm, I have a temperature issue in general when it comes to
• 32:26
  food. If I have food and it's supposed
• 32:28
  to be hot, it better be hot. If I have food and it's supposed
• 32:31
  to be cold, it better be cold. Like don't give me room
• 32:35
  temperature because then all I can sit there is think about the
• 32:37
  bacteria growing on that because it had to then sit in room
• 32:41
  temperature, you know, to become that temperature.
• 32:44
  So so for me, bacteria, all of those things that is a a big,
• 32:50
  big fear food poisoning, all of that.
• 32:53
  I've actually never gotten food poisoning.
• 32:56
  I have where you have so I'm going to say maybe my wanting to
• 32:59
  have things cooked more and being off put by something that
• 33:03
  isn't cooked as well you. Just gave me a traumatic memory,
• 33:06
  thanks for that. I mean, I'm just, I'm just
• 33:08
  saying like if someone were to hand me a purple steak with a
• 33:13
  brown crust, I would say I can't even eat.
• 33:17
  I can't even eat. But if I know it's overcooked
• 33:21
  and according to you overcooked is medium?
• 33:23
  No, no, no, I did not say that. I said anything past medium for
• 33:28
  me, for my preference, OK is overcooked.
• 33:30
  So if it were medium well for me that's overcooked.
• 33:33
  OK. Anything past medium, there's a
• 33:35
  lot of people. I think you usually order it
• 33:37
  medium well. I do so you're overcooked.
• 33:40
  Is my regular. That's actually correct.
• 33:43
  And that's of course. The way so for you overcooked
• 33:45
  would be well done. Yeah.
• 33:47
  For you. So you would rather have.
• 33:49
  Well done. Yeah.
• 33:51
  Good Lord. Well, for me I also the char is
• 33:57
  really important and there's no way you.
• 33:59
  Do like a crunch. Bloody I love, I love a crunch,
• 34:03
  you know, and if it if it's a good steak, and I do also take
• 34:08
  steaks based on the flavors that I like.
• 34:09
  If it's a good steak, it can honestly handle well done.
• 34:13
  No, I mean, that's sort of true, but it's way better if it's.
• 34:16
  Not it's got more of the, the, the, the crust or bark as they
• 34:21
  would call them BBQ. Yeah, and that is so important.
• 34:23
  You're not supposed to have bark on a steak.
• 34:25
  No, but I would take bark on a steak.
• 34:27
  I really actually it probably is bark on the steak that I did.
• 34:30
  You know when I throw my rib eyes on the grill, I promise you
• 34:33
  90% of it is well done and 10% of it is medium.
• 34:37
  I just really appreciate that at some point we both started
• 34:40
  caring enough to try to cook the other person's food correctly.
• 34:43
  There's like a long time because we've been together for so long.
• 34:46
  Like when we were younger, like you were just cooking at the
• 34:50
  same, like you put all this whatever the steaks where you
• 34:52
  put them all on at the same time and you cooked them for however
• 34:55
  long you cooked them and they were done and it was the same
• 34:58
  temperature. But now, like when you're
• 35:00
  cooking a steak for me and then a steak for you and one for our
• 35:02
  daughter, Oh, she doesn't eat steak.
• 35:04
  She doesn't eat steak. Well, she probably got a hot dog
• 35:05
  or something or whatever else. You're cooking a burger anyway.
• 35:09
  You would cook yours way longer and put mine on later and then I
• 35:12
  do the same thing like I would put mine on later, I'd cook
• 35:14
  yours first, which I like that we do that for each other.
• 35:17
  Yeah, it is. It is one of the nice things we
• 35:19
  do for each other. But back to what I was saying
• 35:22
  about the the benefit of more done, which is apparently,
• 35:28
  according to you, well done. Nope, sorry, Medium well.
• 35:31
  That's for my preference. Yes, yes.
• 35:33
  You would rather have a rare than medium Well 100%.
• 35:38
  You can't even handle it, no. No, I, I cannot imagine trying
• 35:44
  to like sit there. Like I'm just sitting here right
• 35:46
  now thinking about cutting through meat before I'm going to
• 35:49
  cook it right. Like if I'm making kebabs, sure.
• 35:53
  I cannot imagine sitting there with my regular fork and my
• 35:57
  knife cutting through and having it look identical to the food
• 36:02
  that I just put onto the skewer. It doesn't look identical
• 36:06
  because that'd be raw. It's slightly more cooked than
• 36:08
  raw. Slightly more cooked.
• 36:10
  Yeah, I think I don't there's actually times for it like if
• 36:12
  you cook it on a hot grill, I think like a.
• 36:14
  Rare size of the steak. Sure, sure, sure.
• 36:17
  But I think it's like 5 minutes or something like total.
• 36:20
  Like I think it's like a that's terrible.
• 36:21
  Like a few minutes on one side and a couple on the other.
• 36:23
  That's terrible. And then I think medium is
• 36:25
  supposed to be like 8 minutes or.
• 36:28
  You know if you do like 20 minutes.
• 36:32
  No, my God. Total. 20 minutes.
• 36:35
  Yeah, well, you gotta have like an extra set of teeth just to
• 36:38
  eat it now. I don't know.
• 36:40
  I actually don't time. I just look at it and I said
• 36:43
  there's a good char on that, like there's some ash coming
• 36:47
  off. I sort of look at the time, but
• 36:48
  I go mostly on the jiggle factor.
• 36:51
  That's what this is with the hand.
• 36:52
  But I just, I, I jiggled the steak itself and I go, OK,
• 36:55
  that's about it immediately. But the thing I try never to do
• 36:58
  and you don't do because I do eat them well done.
• 37:02
  The worst thing, or medium well the worst thing to do is to cut
• 37:05
  it before it is actually like. Because then you lose some of
• 37:08
  the flavor and the you. Need that on on the steaks that
• 37:11
  for sure. So you know, well, I don't know,
• 37:14
  I think that the real question for our viewers is would would
• 37:18
  you rather have a rare steak or a medium well steak?
• 37:21
  Or well, cuz your argument was whatever trying to be all
• 37:25
  maneuvering the question has been asked.
• 37:27
  Yes, yes, that's the question. Would you rather have?
• 37:30
  Undercooked or overcooked? And you can't change it.
• 37:33
  You cannot send it back. Sorry folks.
• 37:36
  Yeah, I feel like it's a state. The answer to this question has
• 37:40
  to be under every time, and you're the opposite.
• 37:43
  Not for me. That's so gross to think I.
• 37:45
  Feel like you're gonna lose this one.
• 37:46
  You know I because. Who wants a hockey pug?
• 37:48
  You don't go to get a steak to get it now.
• 37:51
  Yeah, that's gross. Yeah, you know what?
• 37:53
  There's lots of people who prefer it, I'll tell you.
• 37:56
  And I'm sure some of our audience does too.
• 37:58
  Some of it's also, you know, just just hopefully, hopefully
• 38:02
  you're watching, you're listening and you're voting for
• 38:04
  us, for me, for for the well done or medium well, the well
• 38:08
  done team. Or vote for me because I'm
• 38:10
  right. You're not.
• 38:14
  I don't know so ways to vote. You can vote through Spotify
• 38:19
  right in the app. Yeah, we have a poll.
• 38:21
  We've extended them out a little bit longer.
• 38:23
  You can also vote in the comments.
• 38:25
  Or if you know us on any sort of social or you see the podcast
• 38:30
  arguing Ever After on any sort of social, yeah, you could vote
• 38:33
  there too. Yeah, cuz we follow all that
• 38:34
  stuff. We do.
• 38:35
  We do. And we're starting to get some
• 38:37
  starting to get some traction here.
• 38:38
  We really are. On lucky number 7.
• 38:41
  I think it'll be the big one. We got, is that 10 states more
• 38:44
  than 10 state? We got 12 states, Yeah.
• 38:47
  And two other countries listening.
• 38:48
  That's a big deal. It's a big deal.
• 38:50
  So if you all the other way you could do is to send us the
• 38:54
  e-mail at arguingeverafter@gmail.com.
• 38:57
  You could also submit us ideas. We like we've said, we have
• 39:01
  ideas, but also we have listeners submitted ideas.
• 39:04
  So some things we might be holding off a little bit for
• 39:08
  timing purposes, but we are really appreciating all of the
• 39:12
  engagement commenting. We love the comments.
• 39:15
  It's so fun to see what you think.
• 39:18
  Follow us on whatever platform. I don't know.
• 39:20
  We haven't understood the metrics on other platforms.
• 39:22
  What I don't? Know that we get metrics for
• 39:24
  them but we know that they exist and we've tested them so we know
• 39:26
  we're working on Apple, we know we're working on I heart, we
• 39:29
  know we're working on pocket Casts yeah yeah and obviously
• 39:32
  Spotify, which is where the. Video is if you have someone who
• 39:35
  like we've had is like I won't use an app that I don't use.
• 39:39
  Yeah, tell them, hey, they're on these other ones too.
• 39:42
  And if there is one that you have seen us on that you didn't
• 39:46
  hear us mention, let us know. We are really.
• 39:48
  Because we don't know. We don't, we don't understand
• 39:51
  how the Internet works. It's just this massive thing and
• 39:53
  things are moving and we're finding out about things and
• 39:56
  people are finding out about us and like, I don't know how.
• 39:59
  It is kind of wild thinking, like we grew up in a time where
• 40:01
  we had a high school class that taught you how to send an
• 40:03
  e-mail. Yeah.
• 40:05
  How to log into the World Wide Web?
• 40:07
  I know, and here we are. Here we are.
• 40:09
  Here we are with the podcast, just winging it.
• 40:12
  Just winging it. So, and we are also a couple of
• 40:15
  our podcasted, I don't know if we already mentioned this, but
• 40:17
  if not, anything that doesn't have the accessibility factor.
• 40:21
  Oh yeah. We're working on coming up with
• 40:25
  another way of doing it on the back end because we want to
• 40:27
  ensure that those who want to listen, the fact that anyone
• 40:30
  wants to, yeah, that we can help them out too.
• 40:32
  So that's all we got. Right on.
• 40:36
  See y'all on episode 8. Don't forget to vote and
• 40:38
  subscribe. Bye, I just want to do my own.
• 40:45
  Thing. I just want to do my own thing.
• 40:49
  I just want to do my own thing.