Latest / The Woody Show / HIGHLIGHT 30 MINS: The Woody Show May 8th 2026 Podcast

Transcript

HIGHLIGHT 30 MINS: The Woody Show May 8th 2026 Podcast · The Woody Show

• 0:01
  Speaker 1: I sold a pair of my dirty workout socks to
• 0:03
  Speaker 1: a foot free.
• 0:09
  Speaker 2: Now you consider selling other wars.
• 0:16
  Speaker 3: I'm serious. All right, Well, so here's the here's the
• 0:22
  Speaker 3: news involving Sea Bass and the text. I don't know
• 0:24
  Speaker 3: he's not in. We don't know where he's he's hiding.
• 0:29
  Speaker 3: He might be still getting the d U i Q
• 0:31
  Speaker 3: together or something. Anyway, Sea Bass loves him the text.
• 0:37
  Speaker 3: Oh yeah, constantly, Like he'll sit in the office while
• 0:41
  Speaker 3: we're on the air. He'll sit in the office and
• 0:42
  Speaker 3: just sit at his desk and be going over what
• 0:45
  Speaker 3: people are texting in. And he picks fights with people,
• 0:48
  Speaker 3: even people who don't deserve a fight to be picked with.
• 0:52
  Speaker 4: Complimentary.
• 0:53
  Speaker 3: Yeah, they'll they'll text something over like something I can't
• 0:56
  Speaker 3: even think of an example. It just happened though yesterday
• 0:59
  Speaker 3: a song quest. Yeah, and he'll text back something very snarky,
• 1:03
  Speaker 3: like that last segment was amazing. Oh really, you're amazed
• 1:08
  Speaker 3: by it? Is it amazing? Yes? Or well that's uh
• 1:12
  Speaker 3: what unintelligent people? Yeah?
• 1:14
  Speaker 2: Yeah, he has a huge pet peeve with l L like,
• 1:18
  Speaker 2: oh I loved what Genas just said about such and
• 1:20
  Speaker 2: such l O L.
• 1:21
  Speaker 3: Really you're laughing out loud laugh. Honestly, yeah, so when
• 1:25
  Speaker 3: when look just we do Crossroads, we do Greg's and
• 1:29
  Speaker 3: Maturity Plaza text messages. We're more than happy to dish
• 1:32
  Speaker 3: it back when it's being dished. It's when it's not
• 1:35
  Speaker 3: being dished and it's just people who are interacting and
• 1:37
  Speaker 3: engaging with the show, like people who are fans of
• 1:39
  Speaker 3: the show, and you're being a dick to them. That
• 1:42
  Speaker 3: I hate. I hate it. We've talked about signing texts
• 1:46
  Speaker 3: from who it's on the like, so if it said
• 1:48
  Speaker 3: whatever that was signed by Sea Bass, that would be different.
• 1:53
  Speaker 3: They go, because then people get really upset to go, well,
• 1:55
  Speaker 3: hey guys, I'm sorry, I'm a fan of the show,
• 1:59
  Speaker 3: but like I don't like why, like they get it, dude,
• 2:01
  Speaker 3: it's not helping. It doesn't help us, it doesn't. It
• 2:03
  Speaker 3: hurts us, right, Like, the people who deserve it fine,
• 2:07
  Speaker 3: the people who don't deserve it I'm not okay with.
• 2:10
  Speaker 3: And so yesterday I asked Sammy to reach out to
• 2:14
  Speaker 3: the people that handle all the text stuff, and we
• 2:17
  Speaker 3: have Xnate his access to the text. He's gonna cry
• 2:23
  Speaker 3: too bad. He loves the text. He could text us
• 2:26
  Speaker 3: all day. Remember he was doing that with hel he
• 2:29
  Speaker 3: can send us a text from his own phone if
• 2:32
  Speaker 3: he's you know which. He continues to do his trolling
• 2:34
  Speaker 3: stuff that he was doing before, but like when it
• 2:36
  Speaker 3: comes to a listener getting a response from Sea Bass,
• 2:40
  Speaker 3: that doesn't happen anymore. Oh damn good.
• 2:45
  Speaker 2: If you had a shop, let's say a coffee shop,
• 2:48
  Speaker 2: and you sold croissants and somebody said these are amazing?
• 2:50
  Speaker 3: Are they amazing? Really? Shut up? Yeah, simpleton, Yeah, would
• 2:56
  Speaker 3: never get that. Customers like I don't. I don't want
• 2:59
  Speaker 3: that presenting the show, Like, if you're texting, we're asking
• 3:02
  Speaker 3: you all the time, hey, be a part of the show.
• 3:04
  Speaker 3: Fall in text in blah blah. And when you do
• 3:07
  Speaker 3: that and he gets some really snappy douchebag response back
• 3:11
  Speaker 3: for no reason whatsoever, again and again. Unsigned If you're
• 3:15
  Speaker 3: being a douche and you get it back, fine you
• 3:18
  Speaker 3: you deserve it. I got no problem anybody on the
• 3:21
  Speaker 3: show telling somebody to go f themselves. Who deserves it.
• 3:26
  Speaker 3: It's when people are just participating and they get snapped
• 3:28
  Speaker 3: at and called you know, uh names or called stupid. Yeah,
• 3:34
  Speaker 3: because and then you don't sign it.
• 3:36
  Speaker 4: Well, And that's the thing, not only and he doubled
• 3:38
  Speaker 4: down because we remember we asked him to start signing,
• 3:41
  Speaker 4: he didn't, and he still refers to himself in third person,
• 3:44
  Speaker 4: so it's like somebody else is doing it on his behalf.
• 3:46
  Speaker 3: That is true. Yeah, that is also true. So now okay,
• 3:50
  Speaker 3: well you can't go on yourself text. What was he
• 3:54
  Speaker 3: going to do with all his free time? I know?
• 3:56
  Speaker 5: Yeah, that was just like my biggest thing of him
• 3:59
  Speaker 5: just signing what or whatever he's writing, because like there'll
• 4:02
  Speaker 5: be stuff that will be directed towards me or Greg
• 4:05
  Speaker 5: or Gina or Woody and then I'm like sea best,
• 4:08
  Speaker 5: I'm like out like face to face with listeners all
• 4:11
  Speaker 5: the time.
• 4:12
  Speaker 3: Like so it looks like Menace is the one that
• 4:14
  Speaker 3: responded and I have no idea what they're talking about,
• 4:17
  Speaker 3: and you have to go back and say, hey, just
• 4:19
  Speaker 3: so you know that wasn't me. Yeah, I'm not saying
• 4:21
  Speaker 3: that he can't earn it back. He can earn it back.
• 4:25
  Speaker 3: We might give him another opportunity at some point, but
• 4:27
  Speaker 3: right now, you're on a timeout, dude, suspend it. Yeah,
• 4:29
  Speaker 3: you're you're on a timeout. I want to find out
• 4:32
  Speaker 3: from because it's a different company that hosts the program.
• 4:36
  Speaker 3: You know that puts all the text together so we
• 4:38
  Speaker 3: can see them. I know there are different things, different
• 4:41
  Speaker 3: levels of access. Like it'd be one thing if he
• 4:43
  Speaker 3: can log in and see yeah, but it takes away
• 4:48
  Speaker 3: the option where it says reply. That would be torturous
• 4:51
  Speaker 3: for him. That would be worse where you could see it,
• 4:53
  Speaker 3: but you can't reply that.
• 4:55
  Speaker 5: Everybody texting loli.
• 5:00
  Speaker 3: I just want to say. And sometimes we when we
• 5:03
  Speaker 3: see because I'm like, what, why who's fighting on the
• 5:05
  Speaker 3: text with somebody? Why are you fighting with somebody? And
• 5:09
  Speaker 3: it turns out at Sea Bass and can you not?
• 5:12
  Speaker 3: And we've talked about the signing of the text and
• 5:14
  Speaker 3: all right back you're arguing with Sea Bass. Just so
• 5:18
  Speaker 3: it's clear for those people who have gotten some of
• 5:21
  Speaker 3: those things before, apologies on behalf of the rest of us.
• 5:24
  Speaker 3: If you're still I think I speak. I think I
• 5:27
  Speaker 3: speak for everybody that's not not not cool. And so yeah,
• 5:30
  Speaker 3: we've pulled his text. I pulled his text access. Good done?
• 5:36
  Speaker 4: Does he know it or well?
• 5:38
  Speaker 3: I was gonna tell him. I just we just got
• 5:41
  Speaker 3: the notification last night. They came through from you know.
• 5:44
  Speaker 5: Confirmed and confirmed access taking away Confirmed and they said
• 5:48
  Speaker 5: they actually found a couple different.
• 5:51
  Speaker 3: Yeah, weird and they said they found a couple of
• 5:54
  Speaker 3: different so maybe he you know they they way, Yeah,
• 5:58
  Speaker 3: he has a new project to Oh yeah, I get
• 6:02
  Speaker 3: back in. Yeah. The request of access removal has been
• 6:04
  Speaker 3: completed for Sebastian Davis from the alt Hip Cricket account.
• 6:09
  Speaker 3: We also found to remove two user records associated with
• 6:12
  Speaker 3: his name. If there are any other accounts you believe
• 6:16
  Speaker 3: Sea Bass may have an access to, please let us know.
• 6:18
  Speaker 3: We'd be happy to check those as well. Watch from
• 6:22
  Speaker 3: Muhammad over at to tech support. You ruined his day. Yeah,
• 6:27
  Speaker 3: he loves the text. Well, you know what when you
• 6:31
  Speaker 3: don't do it responsibly, I have to do with my kids.
• 6:33
  Speaker 3: I'm sorry. Forty seven strikes and you're out.
• 6:35
  Speaker 4: But he's addicted, like he's going to go through withdrawals
• 6:38
  Speaker 4: from this.
• 6:42
  Speaker 3: No, I feel like an idiot. He swoop before you
• 6:46
  Speaker 3: start any more, almless. Chef Swoop is here, by the way, everybody,
• 6:51
  Speaker 3: I love fot him. Uh swoop kitchen dot com. It's
• 6:55
  Speaker 3: s w o P Kitchen dot com at chef underscore
• 6:59
  Speaker 3: swoop on on social media. So we have some some
• 7:05
  Speaker 3: bs cooking myths. So you know, people, we talked to
• 7:09
  Speaker 3: one guy at our event. And this guy, man, he's
• 7:13
  Speaker 3: in the wrong line of business. He makes his own sushi.
• 7:15
  Speaker 3: He was showing us pictures of.
• 7:17
  Speaker 5: H and it looked like a restaurant when he first
• 7:18
  Speaker 5: showed it.
• 7:19
  Speaker 3: Literally, yeah, restaurant is that? Yeah, I'm like, dude, what
• 7:22
  Speaker 3: are you doing? Yeah? Anyway, I love that, and we
• 7:26
  Speaker 3: we hear it the from a lot of people. I Mean,
• 7:28
  Speaker 3: Greg's always talking about things that he's making, and yeah,
• 7:31
  Speaker 3: a lot of people like that. So these these are
• 7:32
  Speaker 3: some things that are that are out there that people
• 7:34
  Speaker 3: do that maybe you shouldn't be doing. But we'll get
• 7:36
  Speaker 3: an expert's opinion. Let's talk about it. Let's talk about
• 7:39
  Speaker 3: these omelets though. So, Greg, what do you think you're
• 7:41
  Speaker 3: the best at describing?
• 7:42
  Speaker 2: I Mean, the thing that I think is an overused
• 7:45
  Speaker 2: phrase in describing food is melts in your mouth.
• 7:49
  Speaker 3: But these truly melt in your mouth.
• 7:50
  Speaker 2: Yeah, they're really good melt in your mouth omelet perfect texture, smooth, silky,
• 7:56
  Speaker 2: not chewy by any means. And then what I love
• 7:59
  Speaker 2: about the holiday sauce is that it's indescribable. I don't
• 8:02
  Speaker 2: know if there's I know there's lemon, but there's some
• 8:06
  Speaker 2: flavor in there that I I love a food that
• 8:08
  Speaker 2: I don't know what I'm eating, but I know I
• 8:10
  Speaker 2: love it. I think it might have been the hint
• 8:11
  Speaker 2: of lemon.
• 8:12
  Speaker 3: The hot sauce, like the hot sauce different.
• 8:15
  Speaker 1: The hot sauce is definitely like you know, some people
• 8:17
  Speaker 1: use hot sauce, some people use tabasco. It depends on
• 8:20
  Speaker 1: who your chef was that taught you how to make.
• 8:22
  Speaker 3: The holiday not overwhelming. It's just to balance everything and
• 8:26
  Speaker 3: then when you're chives on anything, it makes it beautiful. Yeah,
• 8:30
  Speaker 3: this is textbook Vermage. Okay, okay, there's a question for
• 8:38
  Speaker 3: some of you chefs. I'll go to a place, I'll
• 8:40
  Speaker 3: look at the manu. I don't know what any of
• 8:41
  Speaker 3: this crap is and then you ask me, go, oh,
• 8:43
  Speaker 3: well that's a steak and there's some greenb Harra Cott
• 8:46
  Speaker 3: vert Eric, Yeah, what is that? How you say it? Yeah,
• 8:51
  Speaker 3: Harrik Cott viewers, I'm so fancy though, Yeah, Like, why
• 9:00
  Speaker 3: do you make it so that the average person can't
• 9:02
  Speaker 3: read it? Well?
• 9:03
  Speaker 1: You know, for me person what it is. I know
• 9:05
  Speaker 1: a lot of people do the you know, I think
• 9:07
  Speaker 1: the standard for fine dining is you know, French, like
• 9:13
  Speaker 1: classical French you know what I mean. So unfortunately a
• 9:16
  Speaker 1: lot of people don't speak French. Like my lick back is.
• 9:20
  Speaker 1: I put Swahili on my menus from time to time,
• 9:24
  Speaker 1: so whenever we have diners that are from the mountains
• 9:27
  Speaker 1: of caucas they can struggle through the Swahili the same
• 9:30
  Speaker 1: way we struggle through the French.
• 9:32
  Speaker 3: You know what. It reminds me of that clip with
• 9:37
  Speaker 3: I think I've seen that movie A Crazy Little Guy.
• 9:43
  Speaker 3: Oh man, what's his name? Crazy little guy? No, the
• 9:46
  Speaker 3: he was on with Shannon Sharp talked smack about everybody
• 9:51
  Speaker 3: made all these predictables.
• 9:52
  Speaker 5: Are you talking about Williams.
• 9:55
  Speaker 3: That's the crazy Yes, he is a crazy shout out
• 9:59
  Speaker 3: the cat. He is a crazy man. He is a
• 10:00
  Speaker 3: tiny man. He is. He is a powerful man. But
• 10:02
  Speaker 3: remember that the movie he's behind bars and the woman
• 10:05
  Speaker 3: brings the day. That's a white baby from the mountains
• 10:09
  Speaker 3: of the Mountains. Maybe he's got a seven fifty credits
• 10:13
  Speaker 3: god sitting here. Yeah, man, so that knock with the
• 10:18
  Speaker 3: name cat william that's yeah.
• 10:20
  Speaker 1: So that's why I do this Whitey From time to time,
• 10:21
  Speaker 1: We'll put Swaheli on the menu.
• 10:23
  Speaker 3: We'll put things like that.
• 10:24
  Speaker 1: It's easy for black and brown people to pronounce it,
• 10:26
  Speaker 1: but not so easy for the.
• 10:28
  Speaker 3: And that's how you like it, right, because you know.
• 10:31
  Speaker 1: I don't necessarily say that, but it's like from time
• 10:33
  Speaker 1: to time I will try to get my lick back
• 10:34
  Speaker 1: like this. This industry is dominated by classical European and
• 10:38
  Speaker 1: French and you know, all.
• 10:39
  Speaker 3: Right, So these are some cooking myths. What is a
• 10:42
  Speaker 3: common cooking rule that everyone follows? But is it complete?
• 10:46
  Speaker 3: Bs man? We'll see what chef Swoop says here because
• 10:49
  Speaker 3: they talk to chefs. Yeah, and we'll sit here. It
• 10:51
  Speaker 3: oil in pasta water, Greg, you were bringing this one up,
• 10:54
  Speaker 3: very contentious. Oil and pasta water doesn't keep the pasta
• 10:57
  Speaker 3: from sticking it does It does not. I don't don't
• 11:00
  Speaker 3: know why anybody would do that. It's just like you
• 11:02
  Speaker 3: gotta look at it like this, all right. So if
• 11:04
  Speaker 3: you're a kid, right and.
• 11:05
  Speaker 1: You're in the kitchen with your grandma, and your grandma
• 11:08
  Speaker 1: has these old wives tales that she's just adhere to,
• 11:11
  Speaker 1: because it's just like muscle memory, old timing, she might
• 11:14
  Speaker 1: not necessarily know why she's putting a splash of olive
• 11:17
  Speaker 1: oil in the water, you know what I'm saying. But
• 11:19
  Speaker 1: if it just completes her cipher in the kitchen, it
• 11:22
  Speaker 1: makes her feel good, then she's doing it. And if
• 11:24
  Speaker 1: you're a kid and you see your grandma do it,
• 11:26
  Speaker 1: you're not gonna question it. You're just gonna do it,
• 11:28
  Speaker 1: you know what I'm saying. Yeah, it's just like subconsciously,
• 11:30
  Speaker 1: these are the types of these This is the way
• 11:32
  Speaker 1: that these myths come to fruition, you know what I'm saying.
• 11:36
  Speaker 3: What about this one? Searing meat to seal in the
• 11:39
  Speaker 3: juice is a total myth. Searing is great, just not
• 11:43
  Speaker 3: for that reason.
• 11:45
  Speaker 1: I would say searing is great to build like my
• 11:49
  Speaker 1: yard or like a crust on the outside of a
• 11:52
  Speaker 1: protein or anything. Rather, but I don't think it's necessarily
• 11:56
  Speaker 1: ceiling in moisture, you know what I'm saying, That it
• 12:00
  Speaker 1: has to do more.
• 12:01
  Speaker 3: When it's resting, it still will yet you know what
• 12:03
  Speaker 3: I mean. Yeah, it's you still get those the puddle
• 12:06
  Speaker 3: of the juice. Yeah, it's resting a steak. And just
• 12:08
  Speaker 3: the quality characteristic is just ultimately how long you cook
• 12:11
  Speaker 3: a piece of meat or anything to maintain the moisture quality.
• 12:15
  Speaker 4: Okay, seer or reverse seer or does it matter?
• 12:18
  Speaker 1: Oh, I mean it just depends on for me. What's
• 12:21
  Speaker 1: a reverse seal? Yeah, so ribby like bones, like like tomahawks,
• 12:26
  Speaker 1: I'll reverse her. I'll start those in the oven and
• 12:29
  Speaker 1: then I'll pull them and seer them to just get
• 12:32
  Speaker 1: a good seer on the outside, because I'm I'm starting
• 12:34
  Speaker 1: them in a hot oven and then dropping the temperature,
• 12:36
  Speaker 1: letting them cook to their degree of done this, pulling
• 12:39
  Speaker 1: them and then searing.
• 12:40
  Speaker 3: This right now? Yeah, but how far out? How far
• 12:43
  Speaker 3: out do you remove from the oven the seer because
• 12:46
  Speaker 3: the seer is still going to bring the temperature up now, yes, no,
• 12:49
  Speaker 3: but it's like a finishing thing, like from the oven.
• 12:52
  Speaker 3: Do you go directly to the seer or does it
• 12:54
  Speaker 3: rest before then you see it?
• 12:55
  Speaker 1: So you do, screaming hot oven, You go in and
• 12:58
  Speaker 1: then you drop it. You let it go for a while,
• 13:00
  Speaker 1: and then you drop the temperature and you still leave
• 13:03
  Speaker 1: it in the oven.
• 13:03
  Speaker 3: Okay.
• 13:04
  Speaker 1: So that's literally cooking the to your degree of dundance,
• 13:06
  Speaker 1: whether you want it to be medium.
• 13:08
  Speaker 3: Rare, whatever.
• 13:09
  Speaker 1: Okay, so you pull it in hard sere I'm talking
• 13:11
  Speaker 1: cast iron or like a screeching hot grill, you know
• 13:15
  Speaker 1: what I'm saying. Just to get the finish on the
• 13:17
  Speaker 1: outside that you want, Like you take it.
• 13:20
  Speaker 3: Out and you put the sea on it, that which
• 13:21
  Speaker 3: is over, then it's overcook.
• 13:23
  Speaker 1: Yeah, but like you want to you kind of want
• 13:25
  Speaker 1: to go under your degree of dundance when you're doing
• 13:27
  Speaker 1: a reverser anyway, because you are going to continue to
• 13:29
  Speaker 1: cook and then carry on cook after the meat is done.
• 13:32
  Speaker 3: Cooking myths with Chef Swoop. Fresh veggies taste better, but
• 13:36
  Speaker 3: frozen veggies are healthier for you. Fresh veggies are picked
• 13:39
  Speaker 3: prematurely and ripen while in transit and in storage. Frozen
• 13:43
  Speaker 3: veggies are the last pick of the season and they've
• 13:46
  Speaker 3: ripened on the vine.
• 13:49
  Speaker 1: I'm gonna say that that's a lot of fluff, fam Like,
• 13:52
  Speaker 1: if you want fresh vegetable, if you want fresh, I mean, look,
• 13:56
  Speaker 1: I can say something slick too, Bro. Sometimes cucumbers taste
• 13:59
  Speaker 1: better pickled. Like That's just that was just confusing, you
• 14:01
  Speaker 1: know what I'm saying. It's just like, Bro, go to
• 14:03
  Speaker 1: the farmer's market if you want fresh produce. It's as
• 14:06
  Speaker 1: simple as that. The freshest produce comes from the it's farm.
• 14:09
  Speaker 1: That's why they call it farm to table. Yeah, any
• 14:12
  Speaker 1: processes in between flash freezing, you know what I mean,
• 14:17
  Speaker 1: if you're trying to hold stuff great, but like it's
• 14:19
  Speaker 1: not going to make the nutritional value of set vegetable
• 14:25
  Speaker 1: increase from flash freezing. Like how like how it makes sense?
• 14:29
  Speaker 3: All right? Washing chicken has no benefit. You kill all
• 14:32
  Speaker 3: the bacteria when you cook it. Some people like to
• 14:34
  Speaker 3: wash the chicken.
• 14:35
  Speaker 1: So I come from a Caribbean household, so we use
• 14:40
  Speaker 1: vinegar on chicken. That's like store bought, you know what
• 14:44
  Speaker 1: I'm saying, to give it a good rint. Sometimes lemon
• 14:47
  Speaker 1: or lime, like if you have limons and lines uf
• 14:49
  Speaker 1: though they're like rub it on the skin and it's
• 14:51
  Speaker 1: just like there's just some things on the I feel
• 14:54
  Speaker 1: like sometimes I can tell the difference between when people
• 14:58
  Speaker 1: clean their chicken when they don't. Really, but it's not
• 15:01
  Speaker 1: like a I think that's just because I've been in
• 15:04
  Speaker 1: the industry so long. You know, I'm going on twenty
• 15:06
  Speaker 1: years doing this. So it's like those small things, the
• 15:10
  Speaker 1: qualities very very you can barely tell that like a
• 15:14
  Speaker 1: minute day, you know.
• 15:15
  Speaker 5: What about what about like throwing it.
• 15:19
  Speaker 3: Let's just say like you were gonna make it. Let's
• 15:21
  Speaker 3: just say you were gonna try to make some chicken
• 15:22
  Speaker 3: for somebody you were hoping to be your girlfriend at
• 15:24
  Speaker 3: some point and left it and you left it in
• 15:26
  Speaker 3: the sink overnight too. Yeah, so this is from frozen.
• 15:32
  Speaker 3: So like say, for example, we have the process here, right,
• 15:35
  Speaker 3: like you just leave it in the that's right?
• 15:36
  Speaker 1: Yeah, yeah, all right, so I'm I'm picking up what
• 15:39
  Speaker 1: you're putting down. All right, you gotta chick coming over.
• 15:41
  Speaker 1: It's it's Saturday, right, so it's Friday. You pull it out,
• 15:45
  Speaker 1: you pull it out of the freezer, you throw it
• 15:46
  Speaker 1: in what the in the evening? You know what I mean,
• 15:49
  Speaker 1: Like before you go to bed, all right, for the show.
• 15:52
  Speaker 3: You leave it there even when you go to work
• 15:54
  Speaker 3: the next day.
• 15:54
  Speaker 1: Oh yeah, no, you're wilding for respect. You gotta you
• 15:58
  Speaker 1: gotta all right overnight, so we're gonna get at least
• 16:01
  Speaker 1: what let's say you got eight hours of sleep. It's
• 16:04
  Speaker 1: gonna slowly thaw in the sink because your sink, I'm
• 16:07
  Speaker 1: assuming is like stainless steel, so it's going to hold
• 16:11
  Speaker 1: the cold. You know what I mean. Put it in
• 16:13
  Speaker 1: the fridge when you wake up, bro, don't just leave
• 16:16
  Speaker 1: it but eight hours yeah, I mean, like, yeah, most
• 16:18
  Speaker 1: people already have a built up gut from eating like
• 16:23
  Speaker 1: animal proteins anyway, regardless. So it's like the chances of
• 16:26
  Speaker 1: you getting sick from that, You're pretty frail if you
• 16:29
  Speaker 1: get sick from leaving chicken out, even if you were
• 16:32
  Speaker 1: to go to work and come back, Like, yeah, your
• 16:34
  Speaker 1: immune system is like so weak, Like you should just
• 16:36
  Speaker 1: go like liquid door knob or something, step it up.
• 16:39
  Speaker 1: But like yeah, I would say that that, like put
• 16:42
  Speaker 1: it in the fridge. But you'll be fine, you know
• 16:44
  Speaker 1: what I'm saying. As long as you touch it and
• 16:45
  Speaker 1: it's still cold to touch, you're good.
• 16:48
  Speaker 3: Yeah. The way I grew up with it is my
• 16:50
  Speaker 3: mom said anything over twelve is bad, but under twelve
• 16:54
  Speaker 3: is fine. Hours. I mean, I mean, how many siblings
• 16:57
  Speaker 3: did you grow up with? Five?
• 16:59
  Speaker 1: Your mom was overworked? Fam twelve hours? Twelve hours is
• 17:03
  Speaker 1: pushing it to the.
• 17:07
  Speaker 3: All right, so bs cooking myths, What do you think
• 17:10
  Speaker 3: your chef's whoop? You don't need to be afraid of MSG.
• 17:12
  Speaker 3: It does nothing to you and makes everything taste better.
• 17:15
  Speaker 1: MSG occurs like naturally in a lot of food products,
• 17:19
  Speaker 1: you know what I'm saying.
• 17:20
  Speaker 3: So people that are like einate Chinese food and there's
• 17:23
  Speaker 3: MHG and giving me a headache. Shut up, you know.
• 17:27
  Speaker 1: You know what I'm saying, Like stop, stop the it's
• 17:29
  Speaker 1: a flavor enhancer, you know, and nobody's using so much
• 17:32
  Speaker 1: that it's going to deteriorate your health instantly. Like you
• 17:37
  Speaker 1: really got to like put on your thinking cap fam
• 17:40
  Speaker 1: Like you know what I'm saying. I use MSG and
• 17:43
  Speaker 1: small like cheese sauces to just make it taste like
• 17:46
  Speaker 1: like what like you know what I mean. It's just
• 17:48
  Speaker 1: like it's yeah, it's just like a boost of umami.
• 17:50
  Speaker 3: Exactly like cucumbers.
• 17:52
  Speaker 1: Yeah, yeah, cucumber salads and stuff like that, just to
• 17:54
  Speaker 1: add like a nice It's like just what you were
• 17:56
  Speaker 1: speaking on earlier. It's like there's a quality in here
• 17:58
  Speaker 1: that you can't necessarily put your finger on.
• 18:00
  Speaker 3: It can't. It's usually MSG. You know. So cooking myth
• 18:04
  Speaker 3: there is no ten minute meal. The shortest meal takes
• 18:07
  Speaker 3: about thirty minutes to make. Uh I mnna say that's
• 18:11
  Speaker 3: cap two. You know what I'm saying.
• 18:13
  Speaker 1: Yeah, you can make a lot of stuff pretty quick.
• 18:15
  Speaker 1: You feel me like I could. I mean maybe it's
• 18:17
  Speaker 1: just me, but it's like ten minutes you can make
• 18:20
  Speaker 1: you can make something shake like you know what I'm
• 18:21
  Speaker 1: saying grill juice. I mean you could make you could
• 18:24
  Speaker 1: make like Sloppy Joe's. You could make like a like
• 18:27
  Speaker 1: a local Moco. Like if you start your potter rice
• 18:29
  Speaker 1: and your patties at the same time, put an egg
• 18:31
  Speaker 1: in the patty in a pan at the same time
• 18:33
  Speaker 1: with your burger patty, and it's like, all right, now,
• 18:34
  Speaker 1: a burger patty's done, your rice is done being being done.
• 18:37
  Speaker 1: That can literally take like ten minutes. You know what
• 18:39
  Speaker 1: I'm saying.
• 18:40
  Speaker 3: The only knife skill the average person needs is just
• 18:43
  Speaker 3: to learn how to properly hold one so you have
• 18:44
  Speaker 3: better control over it.
• 18:46
  Speaker 1: I am gonna agree with that, Like absent use are
• 18:49
  Speaker 1: important in the kitchen. It's like one of the things
• 18:51
  Speaker 1: that's pretty much slept on. You gotta know how to
• 18:53
  Speaker 1: hold a knife. If you don't, you're definitely gonna cut you.
• 18:56
  Speaker 4: I don't know if this class exists, but I've always
• 18:57
  Speaker 4: wanted to take a cutting.
• 18:59
  Speaker 3: Class, like yeah, yeah, nice, like how to slice, how
• 19:02
  Speaker 3: the dice? Yeah, always wanted to learn from a professional. Yeah.
• 19:05
  Speaker 1: Nice, skills are a thing, But I don't know how
• 19:08
  Speaker 1: often you'd be It's not like you can go on
• 19:09
  Speaker 1: groupon and be like Hey to slice.
• 19:11
  Speaker 3: Tomato, but it exists, but want to do it?
• 19:13
  Speaker 1: Yeah, I mean I might have to go ahead and
• 19:15
  Speaker 1: lock in on that, understand, Like y'all trying to learn
• 19:17
  Speaker 1: how to cut some stuff without cutting some stuff.
• 19:19
  Speaker 3: Yes, no matter how thin you slice it, garlic will
• 19:22
  Speaker 3: not liquify in a pan.
• 19:24
  Speaker 5: Um.
• 19:25
  Speaker 3: Yeah, that's that is that's pretty valid.
• 19:28
  Speaker 1: You know what I'm saying. Even minced garlic, I'm not
• 19:30
  Speaker 1: going to say that it liquifies. But like depending on
• 19:32
  Speaker 1: how much fat, like whether it's oil or butter, is
• 19:35
  Speaker 1: in your pan, it's just gonna like continue to crisp
• 19:38
  Speaker 1: up and like it'll like stick to the bottom of
• 19:40
  Speaker 1: your pan. It'll like turn into fine it'll it'll burn,
• 19:43
  Speaker 1: you know what I mean. Like it won't liquify. You
• 19:45
  Speaker 1: have to add other things to the pan, for for
• 19:48
  Speaker 1: onions or like onions, onions will sweat their natural sugars
• 19:51
  Speaker 1: and moisture and that will Like if your garlic is
• 19:54
  Speaker 1: fine enough, it'll liquefy.
• 19:56
  Speaker 2: It does liquify, and it's underrated and people are afraid
• 19:59
  Speaker 2: and it's cool. I hated Anchovyes, yeah, I love Anchovy,
• 20:05
  Speaker 2: the unsung hero.
• 20:06
  Speaker 3: Yeah they are.
• 20:06
  Speaker 1: And it's like I think a lot of people you'd
• 20:08
  Speaker 1: be surprised where anchovys gets to knuck in in restaurants,
• 20:12
  Speaker 1: but like most most like pasta.
• 20:13
  Speaker 3: Places, tell me, so I can avoid it.
• 20:15
  Speaker 1: Well, well, so they just add like a salinity, like
• 20:18
  Speaker 1: a quality to the food that's just like it's it's
• 20:21
  Speaker 1: it's what you.
• 20:22
  Speaker 3: Would call like what else.
• 20:25
  Speaker 1: Yeah, Well they could go in sauces, you know what
• 20:28
  Speaker 1: I mean, Like if you get like I've had like
• 20:31
  Speaker 1: a like a clams like a white wine clams kind
• 20:34
  Speaker 1: of thing, and I've seen pants get started with garlic
• 20:38
  Speaker 1: and anthobies.
• 20:40
  Speaker 3: I think if you're having clams anchovies, not so much,
• 20:42
  Speaker 3: but like if you're not, just if you're just not
• 20:44
  Speaker 3: like a seafood person, like I don't need yeah, like
• 20:47
  Speaker 3: I just want the caesar salad, you know what I mean.
• 20:49
  Speaker 1: Yeah, but I mean a real you know what I'm saying.
• 20:57
  Speaker 1: I think that I think that anchovy they have their place,
• 21:01
  Speaker 1: but uh, you're not going to find them like everywhere.
• 21:05
  Speaker 1: But like I would say, like seafood based pasta sauces
• 21:09
  Speaker 1: and things like that, they might seem reason depending on
• 21:11
  Speaker 1: what type of Italian restaurant you're at, Like you know
• 21:13
  Speaker 1: what I'm saying regionally, I'll.
• 21:14
  Speaker 3: Give you one more then we gotta take a break.
• 21:15
  Speaker 3: All right. Chef Swoop is here. He's a professional, he's
• 21:18
  Speaker 3: been doing this for twenty years, asking about these different
• 21:21
  Speaker 3: cooking myths, these things that common cooking rules that everybody follows.
• 21:24
  Speaker 3: But it's complete. Bs. What do you think about washing
• 21:27
  Speaker 3: your mushrooms? They don't soak in the water the way
• 21:29
  Speaker 3: you think they do.
• 21:30
  Speaker 1: Yeah, they're they're pretty buoyant. They just kind of float
• 21:33
  Speaker 1: if they're like whole button mushrooms and like you know
• 21:35
  Speaker 1: what I'm saying, like they just kind of.
• 21:36
  Speaker 3: Know you're saying, just kind of bubble. Just wipe them
• 21:39
  Speaker 3: with a white rat.
• 21:41
  Speaker 1: Yeah, like some of them, like I'll take the stem
• 21:43
  Speaker 1: out and I'll scrape the inside of like portobellos.
• 21:46
  Speaker 3: And stuff like that, the gills or whatever.
• 21:48
  Speaker 1: Yeah, yeah, because that can I'm not the biggest mushroom fan.
• 21:52
  Speaker 1: I like oyster mushrooms and trumpet king trumpet mushrooms like
• 21:55
  Speaker 1: I like like meteor ones, like the ones that taste
• 21:58
  Speaker 1: kind of earthy, kind of throw me off.
• 22:00
  Speaker 4: Yeah, if I'm making like stuff mushrooms, I will one
• 22:04
  Speaker 4: by one.
• 22:05
  Speaker 3: That Yeah, it's like you know, it's like, what about
• 22:08
  Speaker 3: the ones in chocolate? Are those good? I love those too?
• 22:12
  Speaker 1: Yeah, how do you find them? There's a place called
• 22:17
  Speaker 1: Shroomland in Venice Beach.
• 22:19
  Speaker 3: Baby Chef Swoop is here yea yeah. Check them out
• 22:24
  Speaker 3: online Whoop Kitchen s w o o P kitchen dot com.
• 22:28
  Speaker 3: Yeah yeah, also on social media at chef Underscore Swoop. Yeah. Yeah,
• 22:32
  Speaker 3: we're gonna take a quick break, fam. You know what
• 22:34
  Speaker 3: I'm saying more than what he showed next. Hang up.