Latest / The MeatEater Podcast / Ep. 190: What's in Your Freezer?

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Ep. 190: What's in Your Freezer? · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eater podcast coming at you shirtless severely
• 0:13
  Speaker 1: bug bitten in my case underwear listening Hunt podcast, You
• 0:18
  Speaker 1: can't predict anything presented by on X. Hunt creators are
• 0:22
  Speaker 1: the most comprehensive digital mapping system for hunters. Download the
• 0:26
  Speaker 1: Hunt app from the iTunes or Google play store. Nor
• 0:29
  Speaker 1: where you stand with on X spencer guy wanted to know, um,
• 0:37
  Speaker 1: if you can get the rut rolling early by putting
• 0:40
  Speaker 1: out corn mixed with the viagra? UM, I would say, no,
• 0:47
  Speaker 1: you only it's gonna work. No. There have been a
• 0:50
  Speaker 1: lot of studies done on like what drives the rut?
• 0:54
  Speaker 1: Is it the moon? It's not the ability to get
• 0:57
  Speaker 1: cold weather? Is it uh? Bara MAgric pressure? Is it
• 1:01
  Speaker 1: hunting pressure? Things like that, And it always comes back
• 1:04
  Speaker 1: to the only thing that like really determines when the
• 1:07
  Speaker 1: rut in rut is in your area is day length?
• 1:11
  Speaker 1: Does uh? Does? I don't know? Does does viagra? That
• 1:15
  Speaker 1: doesn't serve the purpose of increasing one's desire. I'm the
• 1:20
  Speaker 1: youngest one in it's room, So why would you ask me?
• 1:24
  Speaker 1: Because I thought maybe I don't know, like you talked
• 1:26
  Speaker 1: to like, I don't know, but my understanding of it,
• 1:30
  Speaker 1: I don't know that it increases one's It's not like
• 1:32
  Speaker 1: an aphrodisiac. Now, if you put an afro djiac out
• 1:36
  Speaker 1: mixed with some corn, yeah, that would definitely work. But
• 1:40
  Speaker 1: all you're really doing is like you're assuming he has
• 1:43
  Speaker 1: a dysfunction. The bok has a dysfunction. No, yeah, assuming
• 1:48
  Speaker 1: that you're just assuming that if you gave him a
• 1:51
  Speaker 1: eight hour ereaction that all of a sudden it would
• 1:54
  Speaker 1: start the rut for last over eight hours. Please come
• 1:59
  Speaker 1: and large consult your veterana. The rut isn't really determined
• 2:05
  Speaker 1: anyway by a buck's willingness. It's the dough's willingness. And
• 2:09
  Speaker 1: so that's why you get like the secondary rut one
• 2:12
  Speaker 1: month after the first rut, which is usually like November ten,
• 2:17
  Speaker 1: for example, is kind of a baseline dight in the Midwest.
• 2:20
  Speaker 1: You get the secondary rut one month later because those
• 2:22
  Speaker 1: dos cycle back in that were not bred the first time,
• 2:25
  Speaker 1: or they are del fonds that didn't come in to
• 2:30
  Speaker 1: Estrius one month prior. When that secondary rut happens, you
• 2:34
  Speaker 1: get that increased bucket activity again because there are some
• 2:37
  Speaker 1: willing doughs in the woods. So you're saying the vagrid
• 2:40
  Speaker 1: word for a doll maybe a follow up question on
• 2:46
  Speaker 1: on you explained what triggers it very well. Length of day, yes,
• 2:51
  Speaker 1: but so do cloudy days make like less light come
• 2:57
  Speaker 1: through making a shorter short of shorter days? If you
• 3:00
  Speaker 1: had more cloudy days like up to November tenth when
• 3:04
  Speaker 1: it started earlier, maybe if there was like a volcano
• 3:07
  Speaker 1: that filled the end, maybe then, but otherwise no, Uh, Danielle.
• 3:16
  Speaker 1: Remember we talked about hush puppies for a long time. YEP.
• 3:22
  Speaker 1: A guy wrote in about why he thinks they're called
• 3:25
  Speaker 1: hush puppies and where they came from. He says there
• 3:31
  Speaker 1: was a relatively common food among slaves in the South,
• 3:35
  Speaker 1: and the name itself came from using these delicious nuggets
• 3:38
  Speaker 1: his words, to distract guard dogs when trying to escape,
• 3:46
  Speaker 1: which I like. I don't know if it's true, but
• 3:48
  Speaker 1: I like it. Hush puppy. I had the best hush
• 3:53
  Speaker 1: puppies in Tennessee. Is hush puppy? Yeah? I didn't think so.
• 3:57
  Speaker 1: To be totally honest with you, yeah, I'm not a
• 4:00
  Speaker 1: sh puppy fan. But this guy was putting green chilies
• 4:02
  Speaker 1: and they were very good. Yeah. But dude, you just
• 4:05
  Speaker 1: like any of the green chilies and I do, I do?
• 4:07
  Speaker 1: That's true, hatch chili. A couple quick things, uh, other
• 4:13
  Speaker 1: quick things. So we talked about this guy. What state
• 4:18
  Speaker 1: was that The guy was saying that if you, like
• 4:20
  Speaker 1: some hunters are expressing that you don't want to shoot
• 4:23
  Speaker 1: a collar deer because it might have a micro tag
• 4:26
  Speaker 1: in it. And if you ate the micro tag, that
• 4:30
  Speaker 1: the government then's gonna track you. I forget like big brother,
• 4:35
  Speaker 1: like big brother paranoia. Okay. A couple biologist wrote in
• 4:39
  Speaker 1: UM about this. Appreciate them taking their time to do that. Uh.
• 4:47
  Speaker 1: He was saying that, um, just bear with me, man,
• 4:55
  Speaker 1: how would you accidentally how big are the get small?
• 5:00
  Speaker 1: They could go through a grinder even and you would
• 5:02
  Speaker 1: still ingest it. Well, No, because the guy that wrote
• 5:04
  Speaker 1: in was saying that people told him, if you do
• 5:06
  Speaker 1: shoot a collar dear, you have to grind it all
• 5:09
  Speaker 1: into burger in order to destroy the chip to prevent
• 5:12
  Speaker 1: the government from tracking this guy. Uh goes on to
• 5:17
  Speaker 1: say that he had an interesting couple points about it.
• 5:20
  Speaker 1: He was working on a master's research project on survival
• 5:24
  Speaker 1: of adult gobblers and the Black Hills of South Dakote.
• 5:27
  Speaker 1: He'll appreciate the spencer. So adult gobblers in the Black
• 5:30
  Speaker 1: Hills they radio collared, not tagged, but like literally put
• 5:35
  Speaker 1: a collar on seventy five gobblers. Um unsurprisingly, hunting mortality
• 5:43
  Speaker 1: was far and away the highest source of mortality. That's
• 5:46
  Speaker 1: what kills him. But they also had in the Black Hills,
• 5:49
  Speaker 1: they had gobblers getting killed by lion, mountain lions, bobcats,
• 5:52
  Speaker 1: great horned owls. Um goes on to say, whenever I
• 5:57
  Speaker 1: couldn't locate a radio collar and it wasn't reported, he
• 6:02
  Speaker 1: would just go and drive around Custer and Hot Springs,
• 6:05
  Speaker 1: South Dakota and scan the city with the radio receiver.
• 6:11
  Speaker 1: Do you guys watched Have you guys watched the uh
• 6:14
  Speaker 1: watched or read No Country for Old Men? Yea, when
• 6:21
  Speaker 1: the guy just drives around trying to find the money
• 6:23
  Speaker 1: with a transpondering it. So this guy drives around, yeah,
• 6:26
  Speaker 1: trying to find the suitcase of a transpondering it. This
• 6:29
  Speaker 1: guy drives around like that. He twice has regained his
• 6:34
  Speaker 1: signal outside of hotels, outside of motels, entered the motel
• 6:39
  Speaker 1: with his receiver and knocked on the actual door where
• 6:43
  Speaker 1: the guy was in there with his rate turkey collar.
• 6:47
  Speaker 1: And he then asked them, do you have something that
• 6:49
  Speaker 1: doesn't belong to you? Wow, because I'm guessing it says
• 6:55
  Speaker 1: on the radio collar. If you were to find this,
• 6:58
  Speaker 1: please and when people did. He also one time found
• 7:02
  Speaker 1: one of his still out in the woods in the
• 7:04
  Speaker 1: back of a truck. Um. And then Carmen van Bianci
• 7:10
  Speaker 1: wrote in about the tags themselves, you know how much
• 7:15
  Speaker 1: you know how much I like Janice? If someone uh,
• 7:20
  Speaker 1: I like Carmen more than your honest, one of my
• 7:24
  Speaker 1: favorite people. If you threw uh like a grizzly bear
• 7:30
  Speaker 1: at Carmen, I would shove your honest in the way
• 7:32
  Speaker 1: of the bear. Um. What these things are called, Well,
• 7:37
  Speaker 1: this guy's referring to about eating the deer and still
• 7:39
  Speaker 1: having it in. There is a passive integrated transponder or
• 7:44
  Speaker 1: PIT tag. They're not really trackable. Oh, another guy was
• 7:47
  Speaker 1: saying just not just for funzies. I'll tell what he
• 7:51
  Speaker 1: said the minut Another biologist wrote in Carmen's talking about
• 7:53
  Speaker 1: pit tags, the government can't track you with a PIT tag. Yeah,
• 7:58
  Speaker 1: when you have a PIT tag in you pretty much
• 7:59
  Speaker 1: have to go past a reader. Two do any good
• 8:04
  Speaker 1: for anybody? So you can put like pitt tags and fish,
• 8:07
  Speaker 1: and then you put the scanners near the river and
• 8:11
  Speaker 1: you can scan fish coming by and tell when it
• 8:12
  Speaker 1: picks them up. But it has to pass by this thing.
• 8:16
  Speaker 1: She's even in rivers where they had a lot of
• 8:19
  Speaker 1: scanners because of doing studies on fish, and the scanners
• 8:23
  Speaker 1: are already in place. She's gone and pitt tagged beavers,
• 8:27
  Speaker 1: so you can track beaver movements since the scanners are
• 8:29
  Speaker 1: already in place. That's cool. Um goes on to also
• 8:35
  Speaker 1: back me up on this. She says, so basically, unless
• 8:38
  Speaker 1: the government has hidden pit tager eaters all around us,
• 8:41
  Speaker 1: if you ate a pit tag, you have to get
• 8:44
  Speaker 1: very close to a fish reader somewhere, probably have to
• 8:47
  Speaker 1: rub your stomach on it for it to pick up
• 8:49
  Speaker 1: the number. They would know that a pitt tag has passed,
• 8:53
  Speaker 1: but that's the only thing that they would know the
• 8:56
  Speaker 1: collars or what's actually trackable. Um, and she says, she
• 9:01
  Speaker 1: bags me up, and I completely agree with your reluck.
• 9:04
  Speaker 1: I'm quoting Karmen. I completely agree with your reluctance to
• 9:08
  Speaker 1: shoot an animal that has a collar on it. They're
• 9:11
  Speaker 1: totally tainted. This is coming from someone who places collars
• 9:15
  Speaker 1: on animals. They're totally tainted and less wild, and someone
• 9:21
  Speaker 1: else has already gotten the best of that animal. I
• 9:25
  Speaker 1: am even a little disappointed when I work and recapture
• 9:29
  Speaker 1: an animal that someone else has already tagged. It's less
• 9:32
  Speaker 1: exciting than catching a fresh one. Even seeing a wild
• 9:36
  Speaker 1: animal with a collar on it is less cool than
• 9:39
  Speaker 1: seeing one without. H Now, I want to know. I
• 9:45
  Speaker 1: want to know how, because we have some folks here
• 9:46
  Speaker 1: that hadn't weighed in their opinion on that. I'd like
• 9:49
  Speaker 1: to hear from them. Oh, do you think it'd be
• 9:51
  Speaker 1: cool to get a shoot a deer wearing a collar?
• 9:54
  Speaker 1: I had an instance where seeing deer with collars was
• 9:58
  Speaker 1: really really cool. I told you about that, didn't I.
• 10:01
  Speaker 1: I was gett my butt kicked hunting mule deer, and
• 10:04
  Speaker 1: I called up a biologist buddy of mine, not just
• 10:08
  Speaker 1: to kind of get an understanding what the heck is
• 10:10
  Speaker 1: going on, not be told where deer at um? And
• 10:13
  Speaker 1: it was just this, but this buddy mine is like, Hey, yeah,
• 10:22
  Speaker 1: you know of our colored deer have been on winter
• 10:27
  Speaker 1: range for two weeks already. Dude, you can't be getting
• 10:30
  Speaker 1: that kind of information, man, he said, we have. There's
• 10:33
  Speaker 1: only three colored deer left that haven't shown up the
• 10:38
  Speaker 1: very next day, end of the season, last day of
• 10:40
  Speaker 1: the season, there again are no dear to be found.
• 10:45
  Speaker 1: All of a sudden, I look over, here's this dough
• 10:48
  Speaker 1: with a white collar. Yeah. And then two more dough
• 10:52
  Speaker 1: show up with white collars. Uh. It was just like
• 10:56
  Speaker 1: very odd but super fun. We're talking to someone one time.
• 10:58
  Speaker 1: I think this is what star this whole conversation long
• 11:01
  Speaker 1: long ago is we were talking to a biologist up
• 11:05
  Speaker 1: in Fairbanks and she was saying, I have collars on
• 11:11
  Speaker 1: legal bowls right now that are hanging around Fairbanks. I
• 11:16
  Speaker 1: remember thinking it wouldn't it be nice to know how
• 11:18
  Speaker 1: to find those things? Yeah, we're not. Oh yeah, that
• 11:21
  Speaker 1: was my friend Casey. So Danielle, what do you mean
• 11:26
  Speaker 1: do you see an animal with a collar? Are you
• 11:28
  Speaker 1: gonna pass? I don't know. The only thing I've never
• 11:33
  Speaker 1: seen a deer or a turkey with a collar. I
• 11:36
  Speaker 1: just think about water found banded birds and people go
• 11:42
  Speaker 1: they go crazy. And got a bandoned goose and I
• 11:47
  Speaker 1: thought it was super cool and how we called it
• 11:51
  Speaker 1: in and realized it was just like a one year
• 11:54
  Speaker 1: old local bird and I was like, man, I would
• 11:58
  Speaker 1: have preferred not knowing he wasn't. Yeah. When he got
• 12:03
  Speaker 1: the information back, you're like, oh, this is like our
• 12:05
  Speaker 1: next door neighbor. Not yeah that that. We were definitely
• 12:10
  Speaker 1: expecting a twenty year old. This is amazing. Yeah, yeah,
• 12:15
  Speaker 1: our body Rannie baby. He shot one one time and
• 12:17
  Speaker 1: turned into He shot a bird with the ankle bracelet
• 12:20
  Speaker 1: and turned it. He said, have been banded about a
• 12:23
  Speaker 1: hundred yards on on the pit tag subject. I used
• 12:29
  Speaker 1: to work for a fish hatchery that primarily dealt with
• 12:32
  Speaker 1: endangered species like um pallid sturgeon on petal fish. I
• 12:36
  Speaker 1: guess petal fish aren't endangered threatened in some areas, but anyway,
• 12:39
  Speaker 1: we would pit tag these fish. On a petal fish,
• 12:42
  Speaker 1: for example, beyond the third scoot from the back and
• 12:45
  Speaker 1: then to read this with thet scoots one of their
• 12:48
  Speaker 1: bony armored plates. Yeah, if you handle these things, like
• 12:51
  Speaker 1: a wild surgeon will have super sharp scoots. It's like
• 12:55
  Speaker 1: those lines they go from their head back to their tail.
• 12:58
  Speaker 1: You know you were listening Cow's weekend review. He might
• 13:03
  Speaker 1: maybe he listened, but he doesn't have good retention anyway.
• 13:07
  Speaker 1: You try to retain anything when you got my two
• 13:10
  Speaker 1: in the house, But these pit tags can be coded.
• 13:15
  Speaker 1: There's like thirty five billion combinations because it's old, super
• 13:19
  Speaker 1: long series of letters and numbers. But to read these things,
• 13:23
  Speaker 1: the wand that reads them has to be like pressed
• 13:26
  Speaker 1: against the skin of the surgeon where that pit tag
• 13:29
  Speaker 1: is at. You have to be like the government to
• 13:33
  Speaker 1: pin you down. Like I could not walk into the
• 13:36
  Speaker 1: building that has these tanks with tag surgeon and just
• 13:40
  Speaker 1: wave it and then read a certain surgeon. You basically
• 13:43
  Speaker 1: have to be pressed against this pit tag reader. Wow.
• 13:48
  Speaker 1: So if if some if a black helicopter, if you're
• 13:50
  Speaker 1: hunting in Kentucky and you get a deer wearing a
• 13:53
  Speaker 1: radio collar and you eat that deer anyway and don't
• 13:56
  Speaker 1: grind it home muscle, and later a black helicopter your
• 14:00
  Speaker 1: lands by you and some men jump out and tackle
• 14:03
  Speaker 1: you and hold you down and wave that thing all
• 14:07
  Speaker 1: over your body. At that point you will know that
• 14:09
  Speaker 1: you're being tracked by the governments. And and even with
• 14:12
  Speaker 1: like the pit tags we use specifically, it does not
• 14:15
  Speaker 1: give away location. You know what's in front of you
• 14:17
  Speaker 1: because you're holding this wand against it. But if if
• 14:20
  Speaker 1: I pit tagged you Steve, and we were in the
• 14:22
  Speaker 1: meat eater office, I wouldn't be able to track your
• 14:25
  Speaker 1: location even within this building. Got it? And if you're
• 14:28
  Speaker 1: wearing like a helmet made out of sturgeon scoots. Another guy,
• 14:37
  Speaker 1: this guy is a veterinarian. He places pit tags on animals. Uh,
• 14:43
  Speaker 1: what's he got to say about it? There's very few
• 14:46
  Speaker 1: my even micro chips. Okay, so he's placed microchips, not
• 14:50
  Speaker 1: pitt tags. My very first point is that microchips generally
• 14:53
  Speaker 1: do not have GPS capabilities due to size and battery limitations.
• 14:57
  Speaker 1: They're only meant to store information that can be read
• 14:59
  Speaker 1: by a scanner. Um. They play them subcutaneously on animals. Mammals,
• 15:07
  Speaker 1: he puts them between the skin and the muscle. If
• 15:09
  Speaker 1: you're in Kentucky hunting and you get a deer and
• 15:11
  Speaker 1: it's got a radio collar, Um, when you stripped the hide,
• 15:17
  Speaker 1: that thing is gonna come off with the hide. Plus
• 15:20
  Speaker 1: this guy just for getting shiggles eight one, and he
• 15:25
  Speaker 1: thought it was fun to use the scanner to watch
• 15:28
  Speaker 1: it moved through his g I track and then he
• 15:32
  Speaker 1: shouted out in thirty six hours, what do you think
• 15:38
  Speaker 1: of that? I like the dedication veterinarian right from a
• 15:44
  Speaker 1: straight up veterinarian. Um quickly on Latvia, Janna, did you
• 15:50
  Speaker 1: know that a mutual friend of me and Janna so
• 15:54
  Speaker 1: Seek a deer hunter sending a thing that he was
• 15:56
  Speaker 1: having to find himself passing by the Latvian embassy in
• 16:01
  Speaker 1: our nation's capital, and the Lavian embassy had a sign
• 16:04
  Speaker 1: out um bragging up how Latvia is one of the
• 16:11
  Speaker 1: most introverted nations in the world. It's an odd thing
• 16:17
  Speaker 1: to be bragging about this day and age. Yeah, and
• 16:21
  Speaker 1: it was um that they let their literature speak for itself,
• 16:27
  Speaker 1: So I would say Yanni is an outlier as a
• 16:32
  Speaker 1: fairly extroverted person. Mm hmm um. It made me think
• 16:37
  Speaker 1: of the fact that Latvians let the literature speak for itself.
• 16:40
  Speaker 1: How many of you guys have seen Jin Jim Jarmus
• 16:43
  Speaker 1: is Dead Man? Not really got Jim jar I would
• 16:48
  Speaker 1: do anything to be in your shoes and have not
• 16:52
  Speaker 1: seen Dead Man so that I could go watch it
• 16:55
  Speaker 1: and have the pleasure of seeing it for the first time.
• 16:57
  Speaker 1: Against right, it's the greatest premise of any movie ever
• 17:01
  Speaker 1: made on Earth. Uh you f you're withut the poet
• 17:05
  Speaker 1: William Blake, Yes, okay, bear with me. Mann. There's a
• 17:10
  Speaker 1: real life poet named William Blake, famous poet. Now in
• 17:15
  Speaker 1: the movie, there's just a dude from Ohio named William Blake. Okay,
• 17:22
  Speaker 1: He gets a job offering out west in the undred
• 17:25
  Speaker 1: and travels out west and gets quickly gets in a
• 17:29
  Speaker 1: gunfight and get shot. Wanders off in the desert with
• 17:33
  Speaker 1: what looks like it should be a mortal wound, but
• 17:36
  Speaker 1: it doesn't kill him. He an Indian happens upon him.
• 17:43
  Speaker 1: It just so happens that this Indian had been captured
• 17:47
  Speaker 1: at one point in time and sent to Europe where
• 17:53
  Speaker 1: he was taught poetry and was part of a trap.
• 17:55
  Speaker 1: You know, they used to like display Native Americans. They
• 17:59
  Speaker 1: used to take Native Mary, as Hunter said, like take
• 18:01
  Speaker 1: him to Europe and display them like circus displays. The
• 18:07
  Speaker 1: Indian played by Gary Farmer had his character when he
• 18:11
  Speaker 1: was young, had been kidnapped and brought back to Europe
• 18:13
  Speaker 1: and as part of this traveling road show he would
• 18:16
  Speaker 1: recite poetry, and they taught him to recite the poetry
• 18:21
  Speaker 1: of William Blake. He finds a man dying in the
• 18:24
  Speaker 1: desert who just so happens to be William Blake. But
• 18:29
  Speaker 1: this William Blake from Ohio has no idea about the
• 18:32
  Speaker 1: English poet William Blake. But the Indian is like, I
• 18:36
  Speaker 1: have found William Blake. Um, William Blake is dead. I
• 18:41
  Speaker 1: need to return him to where he's supposed to be.
• 18:46
  Speaker 1: He needs to go back to the spirit world because
• 18:50
  Speaker 1: I have now recovered out in the desert William Blake.
• 18:53
  Speaker 1: And the William Blake has no idea what he's talking about.
• 18:59
  Speaker 1: But at one point William Blake, the guy from the
• 19:02
  Speaker 1: Kid from Ohio shoot someone, and the Indians says, from
• 19:07
  Speaker 1: now on, all of your poetry will be written in blood.
• 19:12
  Speaker 1: And I thought of that, and I thought he's honest
• 19:15
  Speaker 1: as a Lavian, deep deep good ass movie man. Uh,
• 19:22
  Speaker 1: it's just dead Man, dead Man, dead Man, great movie.
• 19:27
  Speaker 1: And if you don't like watching movies because the gun
• 19:29
  Speaker 1: shots are too loud, all the gunshots are super quiet,
• 19:33
  Speaker 1: which is very funny, they'll go that's a good movie. Uh, dude,
• 19:39
  Speaker 1: wrote him. If you date a lot married wild PILs married.
• 19:49
  Speaker 1: Everybody's married cal If you date a lot, he always
• 19:54
  Speaker 1: takes a guy rode in. He always takes his dates fishing,
• 19:59
  Speaker 1: because that way they got to buy a fishing license.
• 20:01
  Speaker 1: And he feels like he's supporting his State phishing game
• 20:04
  Speaker 1: agency by making so many people buy a fishing license.
• 20:07
  Speaker 1: Then he says, if they don't like that date, that's
• 20:11
  Speaker 1: dating catch and release. Uh. I like how he's like
• 20:16
  Speaker 1: ensuring something good will come out of this date, whether
• 20:20
  Speaker 1: or not he likes the person or not. It's a
• 20:22
  Speaker 1: good attitude. True conservationist there exactly. Uh quick, one guy
• 20:28
  Speaker 1: was using you Honese's marriage advice tip. What do you
• 20:31
  Speaker 1: call that too? You gotta think of a name for it,
• 20:34
  Speaker 1: because what's not mine? I stole it from the Great
• 20:40
  Speaker 1: Wayne Dire? But who's that? I know who he is?
• 20:47
  Speaker 1: Dr Wayne Dyer? How would you describe he's a self
• 20:50
  Speaker 1: help person? Is he like Dr Phil? No? I don't
• 20:54
  Speaker 1: know about Dr Phil. Is he like Dr Oz No? No,
• 21:00
  Speaker 1: he's up there so he doesn't think that like trons
• 21:02
  Speaker 1: will secure cancer. Danielle is going to describe him for you.
• 21:07
  Speaker 1: He's up there with you. I don't want to say
• 21:09
  Speaker 1: he's new age, but or spiritual necessarily, so he's not
• 21:15
  Speaker 1: new age. He's not spiritual. Um, he believes in all
• 21:20
  Speaker 1: that stuff you hearing me's stotting off about positivity, grace.
• 21:25
  Speaker 1: You know you know what we're talking about. Daniel can
• 21:28
  Speaker 1: you explain you he's marriage saving advice. We've explained it
• 21:31
  Speaker 1: so many times. No, I don't. Maybe, oh this is
• 21:34
  Speaker 1: where if you're having like a tiff or an argument
• 21:37
  Speaker 1: any less. I thought that was a really good tip.
• 21:41
  Speaker 1: It's great tip, but it almost got this guy divorced. Oh,
• 21:47
  Speaker 1: someone explained the tip. I can't explain it more. He
• 21:49
  Speaker 1: might have deeper problem. He had a miscommunication. Okay, Well,
• 21:54
  Speaker 1: how it works is if you have any issue, you
• 21:56
  Speaker 1: just and you feel like it's kind of it's probably
• 21:59
  Speaker 1: you can't call it petty, but for whatever reason, you're like,
• 22:02
  Speaker 1: you know what, we're not going to resolve this. Let's
• 22:05
  Speaker 1: just throw it on the scale, and everybody throws a
• 22:08
  Speaker 1: number between one and tent and whoever has the highest
• 22:12
  Speaker 1: number guess to be the sort of winner of that discussion.
• 22:16
  Speaker 1: And you can know you're missing. You make the decision
• 22:19
  Speaker 1: and you go. You miss the whole main part of
• 22:21
  Speaker 1: your thing. What do you mean you forgot to mention
• 22:26
  Speaker 1: that you're you're throwing a number about how much it
• 22:29
  Speaker 1: matters to you. Yeah, you didn't say that. Sorry, Well
• 22:33
  Speaker 1: I was gonna follow up with that. You have to
• 22:35
  Speaker 1: be in the far away as that was a far
• 22:40
  Speaker 1: away look in your eye. Phil, you can't always throw
• 22:43
  Speaker 1: tens because you know it's like the boy who cried Wolf, right,
• 22:47
  Speaker 1: So you gotta pick and choose what's important to you. Yeah,
• 22:50
  Speaker 1: it's like how much it matters to you? But didn't
• 22:53
  Speaker 1: you also say one time that there's like it's a
• 22:55
  Speaker 1: fallacy to throw a low number because you don't want
• 22:58
  Speaker 1: the other person to be like, why don't you care
• 22:59
  Speaker 1: about about this? Someone else said that, Yeah, we get
• 23:03
  Speaker 1: a lot of reader response. Listen to response about this.
• 23:06
  Speaker 1: I'll take a shot at it real quick. It's a
• 23:08
  Speaker 1: system that Yanni came up with by which if there's
• 23:13
  Speaker 1: an argument, let's say your art. Let's say me and
• 23:15
  Speaker 1: Yan you're arguing about um uh. Danielle said she uses
• 23:21
  Speaker 1: this so she could just give the example. I do
• 23:23
  Speaker 1: have an example. I mean, I don't actually remember what
• 23:26
  Speaker 1: we were arguing about, though, make something up. Um okay,
• 23:34
  Speaker 1: Let's say let's say, Uh, let's say you're getting a
• 23:37
  Speaker 1: new countertop. Just say, let's say you get a new
• 23:42
  Speaker 1: countertop and they're gonna put in one of those things
• 23:45
  Speaker 1: that automatically dispenses one of those little things where you
• 23:48
  Speaker 1: put your dish soap in there, and it's kind of
• 23:51
  Speaker 1: built into the countertop. It's like a little spigot coming
• 23:53
  Speaker 1: out of the counter top that are always worthless from
• 23:58
  Speaker 1: let's just say you, oh yeah, Let's put it this way.
• 24:00
  Speaker 1: Let's say you're debate about whether or not you have one, okay,
• 24:04
  Speaker 1: and you don't want one, and your husband does uh,
• 24:10
  Speaker 1: and you can and you and you can't decide. Then
• 24:14
  Speaker 1: you wind up doing as you say this. You say
• 24:16
  Speaker 1: on a one to ten, how much do you really
• 24:19
  Speaker 1: honestly care about this subject? Right? And if you're like, um,
• 24:26
  Speaker 1: your husband's like, I've always dreamed of having one of these.
• 24:30
  Speaker 1: These are really great. I hate having the bottle of
• 24:34
  Speaker 1: sitting on the counter. My mom used to wash my
• 24:37
  Speaker 1: mouth out with palum olive, and every time I look,
• 24:40
  Speaker 1: I think of that, and it makes me have animosity
• 24:42
  Speaker 1: towards my mother, and that that reflects even into animosity
• 24:45
  Speaker 1: from my own children. Right. And and the wife, you
• 24:49
  Speaker 1: you're just like, yeah, I just think they're kind of stupid.
• 24:52
  Speaker 1: So you give it a one. Your husband gives it
• 24:55
  Speaker 1: a ten. He wins, He gets the stupid pump. This
• 25:00
  Speaker 1: guy proposed this to his wife and then they're having
• 25:02
  Speaker 1: an argument and he throws a one and she throws
• 25:05
  Speaker 1: a ten, and she gets super mad at him. And
• 25:08
  Speaker 1: then he realized that she he explained in a way
• 25:11
  Speaker 1: where she thought he was giving on a sliding scale
• 25:14
  Speaker 1: of one to ten, how much do you value our relationship? Oh? Yeah? Um?
• 25:24
  Speaker 1: And without even thinking, he's like one, that's rough. Uh,
• 25:32
  Speaker 1: that's good. Now I want to go ahead. Maybe that
• 25:39
  Speaker 1: was the conclusion she wanted to come to. She got
• 25:43
  Speaker 1: real mad at him, because then you could get your
• 25:46
  Speaker 1: divorce and have it be that it wasn't even your fault,
• 25:49
  Speaker 1: which is what I imagine a lot of people want. Yeah,
• 25:54
  Speaker 1: you'd be like, well, I was a truthful spouse, but
• 25:56
  Speaker 1: he betrayed himself and now I'm dating this new guy,
• 25:59
  Speaker 1: and here we're here. We are, um Spencer, can you
• 26:02
  Speaker 1: tell us about the Daddy long leg deal? Yes? And so.
• 26:05
  Speaker 1: At the Mediator dot com, we have a new series
• 26:07
  Speaker 1: called fact Checker where we sort of investigate the suspect
• 26:12
  Speaker 1: yards that we've all been raised. But some examples like
• 26:17
  Speaker 1: should you drink urine in a survival situation? Can you
• 26:21
  Speaker 1: even tell that? Uh? Should you drink your in a
• 26:25
  Speaker 1: survival situation? The enters now, so Barret grills. His entire
• 26:30
  Speaker 1: career has been for not Yeah, So it's like it's
• 26:34
  Speaker 1: something that's often picked up on when a news entity
• 26:39
  Speaker 1: writes about some survival situation. For example, the guy that
• 26:43
  Speaker 1: cut his own arm off in the mountaineering accident you
• 26:46
  Speaker 1: know was a mountaineering accident. What what was it? Canary?
• 26:51
  Speaker 1: Great recollection. You think that the guy that can remember
• 26:54
  Speaker 1: that would be able to remember what he forgot. So
• 26:58
  Speaker 1: so when they wrote about guys uh, you know, events
• 27:03
  Speaker 1: that led up to that, they talked about how he
• 27:05
  Speaker 1: drank his only ear end to survive. And there's other
• 27:07
  Speaker 1: examples where somebody was trapped in rubble after a building
• 27:13
  Speaker 1: collapse and they drank their own your and to survive.
• 27:15
  Speaker 1: So stuff like that. So it's often told, but you
• 27:18
  Speaker 1: shouldn't actually do it. It'll dehydrate you like saltwater. Would
• 27:24
  Speaker 1: you are putting these toxins back in your body that
• 27:26
  Speaker 1: you're body just sent away. There's a lot of reasons
• 27:30
  Speaker 1: why it's a bad idea, but you probably get driven
• 27:32
  Speaker 1: crazy by thirst and then to drink it the same
• 27:34
  Speaker 1: way sometimes people get driven crazy by thirst and drink saltwater. Yeah,
• 27:38
  Speaker 1: so if it gives you, I guess a piece of mind.
• 27:41
  Speaker 1: But overall it's a bad idea and it's also not
• 27:44
  Speaker 1: a cure all for like these uh Eastern medicine claims
• 27:48
  Speaker 1: that you should put on a jellyfish sting. You can
• 27:50
  Speaker 1: put it on a sunburn. It will get rid of warts.
• 27:54
  Speaker 1: It's good for your skin if you drink it. And
• 27:56
  Speaker 1: my buddy fell on an urchin one time we're fishing,
• 28:00
  Speaker 1: ah and he piste on it. All of that's wrong.
• 28:04
  Speaker 1: You shouldn't do it. He was married to a doctor,
• 28:10
  Speaker 1: I don't think. But yeah, it's never mind that sent
• 28:13
  Speaker 1: her to the meat eater dot com. Then, so that
• 28:15
  Speaker 1: that's the kind of But hold, is there anything good
• 28:19
  Speaker 1: that urine can be used for it? It's waste. Write
• 28:22
  Speaker 1: your name in the snows snow Pete on our smoldering campfire.
• 28:31
  Speaker 1: Hey left. I figured I was putting into good use.
• 28:36
  Speaker 1: So um. Another one we recently wrote about was were
• 28:41
  Speaker 1: whale stocked in the Great Salt Lake? Oh? Can I
• 28:44
  Speaker 1: can we return to the to the did someone just
• 28:48
  Speaker 1: mention vomiting? Or was I going to mention vomiting? Oh?
• 28:52
  Speaker 1: I was telling the whole office about how you vomited
• 28:55
  Speaker 1: so much while we were spearfishing and you had somehow
• 28:58
  Speaker 1: twice left that out that I'm gonna tell everybody about
• 29:01
  Speaker 1: it right now. I was hoping to have a no
• 29:04
  Speaker 1: that was different. I had a lot of problems, um,
• 29:08
  Speaker 1: but we never got the daddy longlegs thing't there. But
• 29:11
  Speaker 1: I'm segue and I'm pivoting off. I'm trying to segue off. Okay,
• 29:18
  Speaker 1: check this out. Spencer said, how about drinking pistols and
• 29:22
  Speaker 1: doing any good? Actually? And I said about how sometimes
• 29:26
  Speaker 1: people will become thirst crazed if they're stranded on the
• 29:30
  Speaker 1: ocean and they'll try to drink saltwater. So I was
• 29:34
  Speaker 1: gonna seguey off my own interruption to point this out
• 29:42
  Speaker 1: spear fishing. Um. You know, I usually was snorkels to
• 29:49
  Speaker 1: have the check valvenum. No, not a water man, not
• 29:56
  Speaker 1: that kind of water man. Okay, some stories have a
• 29:58
  Speaker 1: check valve inum. H is anybody familiar with these. You
• 30:01
  Speaker 1: go into water and there's a sliding ball is buoyant
• 30:04
  Speaker 1: and the ball comes up and blocks so you can
• 30:06
  Speaker 1: go into water and your snorkle doesn't feel or even
• 30:09
  Speaker 1: splashes coming over. Your snorkele won't feel full of water.
• 30:13
  Speaker 1: I've been using those long time now that I'm officially
• 30:18
  Speaker 1: dabbling in the spear fishing world. Uh, I've been told
• 30:22
  Speaker 1: that those are naughty because they bubble too much, and
• 30:26
  Speaker 1: people don't like bubbles underwater. Fish don't like bubbles. They
• 30:30
  Speaker 1: don't want you bubbling. And so these guys use these
• 30:33
  Speaker 1: uh pretty wide gauge so you can breathe through them.
• 30:36
  Speaker 1: Very heavily short, low profile, wide gauge snorkels that they
• 30:41
  Speaker 1: clipped to the back of their mass strap so that
• 30:47
  Speaker 1: when you go into water, you spit the snorkle out.
• 30:49
  Speaker 1: The snorkel is not up in your business. That doesn't
• 30:50
  Speaker 1: obstruct your visions, just took to the back of your head,
• 30:52
  Speaker 1: out of the way, and it's small profiles, there's not
• 30:54
  Speaker 1: a lot of drag. I'm used to a more robust
• 30:59
  Speaker 1: um check valved, longer side mounted snorkel, and switching to
• 31:05
  Speaker 1: this new snorkel system allowed me to breathe in. It
• 31:07
  Speaker 1: all made me drink a lot of salt water, and
• 31:10
  Speaker 1: at one point out in the water, I had to
• 31:14
  Speaker 1: full on. I twice like a two pack spread apart
• 31:18
  Speaker 1: um full on vomited into my own area, right, I
• 31:29
  Speaker 1: kind of brushed it away. I sort of splashed all
• 31:32
  Speaker 1: my vomit away. So you're you were on the surface
• 31:35
  Speaker 1: when you had this, I was you really wanna know
• 31:38
  Speaker 1: what was going on in the kelp forest and you
• 31:40
  Speaker 1: come up they freaking kelp man, and you have to
• 31:42
  Speaker 1: like dig your way, you have to like create a
• 31:44
  Speaker 1: hole to get your head up, to get a breath,
• 31:47
  Speaker 1: a little panicky, no, just you get up in the
• 31:50
  Speaker 1: in the kelp is so heavy that it would lay
• 31:53
  Speaker 1: the snorkel down and you you'd be up and like, oh,
• 31:56
  Speaker 1: I'm fine, and you take a big you'd be like
• 31:58
  Speaker 1: out of breath, you know whatever, and you take a
• 32:01
  Speaker 1: big ripper and it would the snorke will be cock
• 32:04
  Speaker 1: eyed whatever because the kelt so I one day I
• 32:09
  Speaker 1: went out and drank so much salt water that I
• 32:12
  Speaker 1: had to eject it all. Yeah, um, you're honestly, you
• 32:15
  Speaker 1: get panicky up on on the surface like it's it's
• 32:19
  Speaker 1: no one was panicky. Well, no, I definitely felt the
• 32:22
  Speaker 1: anxiety of of being around and in the kelp it
• 32:25
  Speaker 1: gets thick. I had a good I don't know if
• 32:27
  Speaker 1: they ever gave you this tip though about swimming through
• 32:29
  Speaker 1: it on the surface and how to use your gun
• 32:32
  Speaker 1: like point it put it up above your head and
• 32:34
  Speaker 1: it sort of splits the kelp and you can you
• 32:36
  Speaker 1: can move through it a little easier. I eventually developed
• 32:39
  Speaker 1: the system I'm pretty happy with forgetting through the kelt Know,
• 32:43
  Speaker 1: it can definitely feel like it's sort of a bunch
• 32:45
  Speaker 1: of hands and arms grabbing onto you. And you guys
• 32:49
  Speaker 1: were spooky. You were spitting out your snorkel before you
• 32:52
  Speaker 1: dive right pulling it out. Yeah. Is it so dense
• 32:56
  Speaker 1: that you could like lose the sense of what's up
• 32:58
  Speaker 1: and what's down? No, no, the girls vertically, no, but
• 33:05
  Speaker 1: you when you were down, you could look up and
• 33:07
  Speaker 1: see holes and then adjust your rise to hit little holes,
• 33:11
  Speaker 1: or you might have a better busting through to get
• 33:14
  Speaker 1: a breath. And it's always way worse at the surfaces
• 33:17
  Speaker 1: than it is underneath. You could travel quite freely underneath
• 33:19
  Speaker 1: because all the leaves are laying on the surface. It's
• 33:22
  Speaker 1: just the stalks are underwater, so you could kind of
• 33:24
  Speaker 1: sneak around and there a little bit. But then when
• 33:26
  Speaker 1: you wanted to come up, it was hard. And it
• 33:28
  Speaker 1: was caused me to drink a lot of that damn saltwater.
• 33:31
  Speaker 1: And this happs to me all the time. Last time
• 33:32
  Speaker 1: I was in Boja spear fish and I had to
• 33:34
  Speaker 1: climb up on the beach and bombit. My body doesn't like.
• 33:36
  Speaker 1: My body's anti saltwater. I was impressed though, with the
• 33:39
  Speaker 1: way you got back in the game, because I was
• 33:41
  Speaker 1: already in the boat. Steve got to the boat, told
• 33:43
  Speaker 1: us about vomiting and flopped into the boat literally to
• 33:48
  Speaker 1: the right to the floor. And people were talking to
• 33:52
  Speaker 1: Steve and he was not responding. He was fine, but
• 33:55
  Speaker 1: he's like he was not he was not in a
• 33:57
  Speaker 1: talkative mood, you know, which for Steve's not very often,
• 34:00
  Speaker 1: you know. And he's like on the ground, And about
• 34:03
  Speaker 1: forty five minutes later he was back in the water
• 34:06
  Speaker 1: charging Wow, dude, Yeah, I'm hardcoret man. Not about that.
• 34:12
  Speaker 1: Just going belly up for back. That's tough. Uh Dyhow
• 34:19
  Speaker 1: So there we are, Daniel dog daddy long legs. Yeah. So,
• 34:23
  Speaker 1: um oh, no whales. You're gonna tell us about whales.
• 34:27
  Speaker 1: I was just giving you some examples of the kind
• 34:29
  Speaker 1: of um yarns that we look at, or long held assumptions.
• 34:33
  Speaker 1: Can I tell you I never heard that there were
• 34:35
  Speaker 1: whales in Great Salt Lake. I hadn't either, but I
• 34:38
  Speaker 1: was in Salt Lake City a few weeks ago, and
• 34:40
  Speaker 1: the uber driver just telling me that actually put a
• 34:45
  Speaker 1: lot of good info off And then I google this
• 34:48
  Speaker 1: and this has been off repeated on forums and blogs. Specifically,
• 34:52
  Speaker 1: even the University of Utah Biology department has like a
• 34:56
  Speaker 1: short blog section talking about when this happened, that these
• 34:58
  Speaker 1: whales were stuck there, But it never did happen. Why
• 35:02
  Speaker 1: does the university say it did as a joke. No,
• 35:05
  Speaker 1: they're just misinformed on the university, the misinformity of Utah
• 35:10
  Speaker 1: misinformed about a whale introduction. On their biology department website.
• 35:16
  Speaker 1: They have a short thing talking about when this happened
• 35:19
  Speaker 1: back in the eight hundreds. Yes, I'll pull it up. Ah. Well,
• 35:25
  Speaker 1: the you, the actual university is wrong about whether or
• 35:29
  Speaker 1: not whales were I think it is something that's just
• 35:34
  Speaker 1: been overlooked, Like whoever is auditing what goes up on
• 35:39
  Speaker 1: these websites happened to miss that, you know, within the
• 35:42
  Speaker 1: biology department. There's this quick blog post that who knows,
• 35:46
  Speaker 1: some grad student probably contributed talking about when this happened.
• 35:50
  Speaker 1: Man if I was gonna send my kid to that school,
• 35:54
  Speaker 1: And then I was thumbing through the website and encountered
• 35:57
  Speaker 1: a thing that they had let wales loose Great Salt Lake,
• 36:00
  Speaker 1: and then I learned that that wasn't true. I would
• 36:03
  Speaker 1: withdraw my child's application. Dude, I gotta tell you, Uh,
• 36:07
  Speaker 1: doing a lot of research on biology based topics. This
• 36:11
  Speaker 1: is not limited to the University of Utah. You come
• 36:14
  Speaker 1: across some grad papers that you're like, ah, that that's
• 36:22
  Speaker 1: just not right, Like there's they're not all jams out there.
• 36:26
  Speaker 1: This is on utah dot d use website and it
• 36:31
  Speaker 1: is under the Rose Lab Department of Biology from the
• 36:35
  Speaker 1: University Utah, and it tells the whole story about how
• 36:38
  Speaker 1: the Great Salt Lake, which is seventy five miles long
• 36:40
  Speaker 1: thirty five miles wide, covers more than million acres. And
• 36:43
  Speaker 1: then he goes on to tell you the story of
• 36:44
  Speaker 1: how this eccentric biologist back in the stocked these whales
• 36:49
  Speaker 1: there we're kind of whales. So to run this like
• 36:56
  Speaker 1: down to figure out what the origin of this was
• 36:59
  Speaker 1: it actus, we went back to an article in a
• 37:03
  Speaker 1: now defunct newspaper in Utah that used like some very
• 37:09
  Speaker 1: heavy handed hints that they were writing something that was
• 37:14
  Speaker 1: sarcasm and not to be believed. But the story goes
• 37:19
  Speaker 1: that back in this eccentric biologists had a theory that
• 37:24
  Speaker 1: in the Great Salt Lake whales could survive, and so
• 37:26
  Speaker 1: he went on a two year mission south of Australia
• 37:30
  Speaker 1: to hunt and catch whales to then bring there. And
• 37:33
  Speaker 1: they decided to do that because they weren't able to
• 37:36
  Speaker 1: acquire any whale legs. So there's an example of where
• 37:40
  Speaker 1: this article like an onion article, yes, but it was
• 37:43
  Speaker 1: from a newspaper like you see, there's an old timey
• 37:47
  Speaker 1: newspaper clipping talking about this UM. I forget what your
• 37:51
  Speaker 1: original question was, what kind of whales it? There's no
• 37:56
  Speaker 1: details given besides that these two whales were caught off
• 37:58
  Speaker 1: the southern coast of Australa. They were then taken to
• 38:02
  Speaker 1: to San Francisco. There's no details on how they got
• 38:04
  Speaker 1: them there. Uh. And then from San Francisco they jumped
• 38:07
  Speaker 1: on a rail line for these specially designed um Trader
• 38:11
  Speaker 1: trains shipped to Salt Lake City and then carried a
• 38:14
  Speaker 1: half mile from the tracks to the to the lake
• 38:17
  Speaker 1: and placed in there. And they had these holding pens
• 38:20
  Speaker 1: set up with like long mesh nets so that the
• 38:23
  Speaker 1: whales could stay near the mouth of the bear river
• 38:26
  Speaker 1: and be observed. But within minutes of these things being released,
• 38:29
  Speaker 1: they busted out of the mesh. And after that they
• 38:33
  Speaker 1: were spotted a few times over the next couple of years.
• 38:35
  Speaker 1: But then whalers came in like five years after they
• 38:39
  Speaker 1: were released, another like heavy handed thing talking about why
• 38:42
  Speaker 1: this isn't true, and they killed off the two whales there.
• 38:45
  Speaker 1: But to this day there are still reports of whale
• 38:49
  Speaker 1: sidings in the Great Solid Yes, you know there's when
• 38:53
  Speaker 1: I was researching my oh you want to see a
• 38:55
  Speaker 1: seg we're not we don't even approached what we're supposed
• 38:58
  Speaker 1: to talk about. And we haven't got into the daddy
• 39:02
  Speaker 1: long legs yet. But um, when I was researching in
• 39:04
  Speaker 1: my Buffalo book and watched I got an announcement to
• 39:07
  Speaker 1: make about that. When I was researching my Buffalo book,
• 39:09
  Speaker 1: all these you know a decade ago. Um, everyone knows
• 39:15
  Speaker 1: the story that like that like sharing, Like there's a
• 39:16
  Speaker 1: general like Sheridan in the in the sort of the
• 39:20
  Speaker 1: lore of of of of Buffalo. Okay, there's this thing
• 39:25
  Speaker 1: that that, uh, the the U. S. Military had this
• 39:28
  Speaker 1: stated goal, this stated thing that let's get rid of
• 39:33
  Speaker 1: the planes tribes. The key to getting rid of the
• 39:37
  Speaker 1: planes tribes just to kill all the buffalo then they'll
• 39:40
  Speaker 1: have nothing to eat. And people thought that there's this
• 39:43
  Speaker 1: myth that that was like the stated that that was
• 39:45
  Speaker 1: a stated goal and not a just a very real consequence.
• 39:51
  Speaker 1: It wasn't very real consequence, but it was like the
• 39:54
  Speaker 1: U S policy was to do this, and it came
• 39:56
  Speaker 1: from the fact that uh General Sheridan I believe it was,
• 40:00
  Speaker 1: had supposedly said this in front of the Texas State
• 40:05
  Speaker 1: Assembly and it's in every history, every old history book
• 40:08
  Speaker 1: likes to mention this thing. Well, um, a student of
• 40:11
  Speaker 1: Dan Floors, who we've had on the podcast one time,
• 40:14
  Speaker 1: went to like right about this and in his research
• 40:18
  Speaker 1: found out that not only is there really no evidence
• 40:22
  Speaker 1: of him saying this, he never spoke to the Texas
• 40:25
  Speaker 1: State Assembly, but there it is. It just is the
• 40:30
  Speaker 1: thing that gets perpetuated and perpetuated and perpetuated. And then
• 40:33
  Speaker 1: he looked as like it's just someone screwed up or whatever,
• 40:39
  Speaker 1: the segue being. When you um a little bit about
• 40:42
  Speaker 1: book business, when you sell a book to a publisher
• 40:45
  Speaker 1: like my my book American Buffalo in Search of a
• 40:47
  Speaker 1: lass Icon was published by Random House in Random House
• 40:52
  Speaker 1: owns everything about They owned the world rights to the book,
• 40:54
  Speaker 1: and they can sell audio rights, so they sold the
• 40:58
  Speaker 1: audio rights to another audio book company when it came out,
• 41:04
  Speaker 1: and this audio book company hired. I don't want to
• 41:07
  Speaker 1: disparage the guy. I'm sure he you know, hopefully loves
• 41:09
  Speaker 1: his country and loves his family, but just did a
• 41:11
  Speaker 1: horrible job, the worst job you could possibly imagine reading
• 41:15
  Speaker 1: my book. When I got the audio version of my
• 41:18
  Speaker 1: book and I turned it on, I couldn't. He didn't
• 41:21
  Speaker 1: get a sentence out of his mouth. And I was
• 41:23
  Speaker 1: across the room turning it off. It's that bad. It's
• 41:28
  Speaker 1: not how it sounds. He doesn't get it. It's not
• 41:31
  Speaker 1: how it sounds. It's like I would rather have had
• 41:35
  Speaker 1: Alvin and the Chipmunks read this book. Like this man
• 41:41
  Speaker 1: was so detached from the actual material that he wasn't capable. Yeah,
• 41:46
  Speaker 1: he's a soap opera actor and like you could tell
• 41:50
  Speaker 1: that he wouldn't be able to even imagine a world
• 41:55
  Speaker 1: in which he could imagine what's in my head? Mm hmm. Anyhow,
• 42:00
  Speaker 1: they had the rights for ten years. I did. I
• 42:01
  Speaker 1: thought they had the rights in perpetuity. They had the
• 42:03
  Speaker 1: rights for ten years. Random Houses got the audio rights back,
• 42:07
  Speaker 1: and I just spent three days in a studio and
• 42:11
  Speaker 1: I read the whole damn book from start to end,
• 42:13
  Speaker 1: and it's now, it's already available. It seem going audible.
• 42:17
  Speaker 1: You can going on your bookstore like the iTunes I whatever,
• 42:21
  Speaker 1: what the hell is it called, Like the iTunes bookstore
• 42:24
  Speaker 1: on your app on your phone, and it's me reading
• 42:27
  Speaker 1: my damn book American Buffalo and searchable lost Icon read
• 42:31
  Speaker 1: by me now and not some hoser. Yeah, Daddy long Legs,
• 42:38
  Speaker 1: Daddy long Legs. So a lot of people have heard
• 42:43
  Speaker 1: this claim that Daddy long Legs or one of the
• 42:46
  Speaker 1: most venomous fighters in the world. But they lack the
• 42:49
  Speaker 1: things big enough to like puncture human skin like they
• 42:54
  Speaker 1: are like and if a bird eats him, it dies. Yeah,
• 43:00
  Speaker 1: they're loaded. They're a loaded gun without a trigger. I'm
• 43:05
  Speaker 1: very aware of this. I was over the weekend. It's
• 43:10
  Speaker 1: a death sentence for every bird that we need to
• 43:12
  Speaker 1: read our website. Morianni. He did. He just can't retain
• 43:15
  Speaker 1: it right. So when we started looking into this claim,
• 43:20
  Speaker 1: attempting to track on the origin, it was impossible. Could
• 43:23
  Speaker 1: not figure out where this came from. But within our
• 43:25
  Speaker 1: editorial team, we have people from Hawaii to Washington to Kansas,
• 43:29
  Speaker 1: UM to Maryland, and every one of those people had
• 43:32
  Speaker 1: heard this claim as a kid. So I it's say nationwide,
• 43:35
  Speaker 1: maybe worldwide Kansas Morgan Mason, Oh yeah, I heard that
• 43:41
  Speaker 1: growing up Texas. There we go, the whole country, probably
• 43:44
  Speaker 1: a lot of the world has heard this claim. Um,
• 43:47
  Speaker 1: But almost all of it is inaccurate. So for one,
• 43:51
  Speaker 1: daddy long legs, they're not spiders. They are harvestmen, which
• 43:55
  Speaker 1: is also a type of a rack nied. So right
• 43:58
  Speaker 1: after bat this claim is they also do not have
• 44:01
  Speaker 1: any venom in them. Um. But what they do have,
• 44:06
  Speaker 1: and what maybe started like this theory or this rumor,
• 44:11
  Speaker 1: is no venom at all, or no venom that can
• 44:13
  Speaker 1: hurtanom at all. If something attacks a daddy long legs,
• 44:18
  Speaker 1: their first line of defense are those long, brittle legs
• 44:21
  Speaker 1: that could break off, and then they got seven more
• 44:24
  Speaker 1: legs that can screw you away with And those legs
• 44:26
  Speaker 1: will actually continue to twitch after something grabs them. So
• 44:29
  Speaker 1: it's like it fools the predator, whatever it is, a
• 44:32
  Speaker 1: bigger spider or some kind of bird or whatever grabs
• 44:35
  Speaker 1: all these things. That's the first line defense. Second line
• 44:38
  Speaker 1: of defense is something actually like gets them in their mouth.
• 44:41
  Speaker 1: They secrete this like foul smelling, foul tasting, foul looking
• 44:47
  Speaker 1: substance that basically makes whatever is eating them, if it
• 44:50
  Speaker 1: has like a sense of taste, release them. Okay, So
• 44:54
  Speaker 1: I'm guessing that's maybe what started this, is that somebody
• 44:57
  Speaker 1: observed that some sort of amphib in eating one of
• 45:01
  Speaker 1: these things and then spitting it out because of that
• 45:03
  Speaker 1: foul tasting substance. But they have no venom um. And
• 45:09
  Speaker 1: the other part of the this, you know, is that
• 45:12
  Speaker 1: they favorite part they lack the big fangs, which they
• 45:16
  Speaker 1: actually have. Their fangs are similar to a brown recluse
• 45:20
  Speaker 1: in size the way brown brown recluse can penetrate skin
• 45:24
  Speaker 1: no problem. They actually tested this on an episode of MythBusters.
• 45:27
  Speaker 1: They got one of these things to bite somebody in
• 45:30
  Speaker 1: a penetrated skin. But they lack like the aggressive attitude
• 45:34
  Speaker 1: to bite anybody. And the primary use for those fangs
• 45:38
  Speaker 1: is to pick stuff up and hold it while it
• 45:41
  Speaker 1: eats it. So they have the fangs, they're not spiders,
• 45:44
  Speaker 1: and they don't have any venom Basically, well, they're harvest men.
• 45:50
  Speaker 1: That's like, I don't know, you know, it doesn't have
• 45:56
  Speaker 1: the body type to fall into the spider category, right, Uh,
• 46:02
  Speaker 1: so they are a member of the iractant class like
• 46:05
  Speaker 1: spiders scorpions, they're not lumped in with spiders. Yep. So
• 46:11
  Speaker 1: basically the whole thing is wrong. But I cannot track
• 46:14
  Speaker 1: down where they started or why. But my theory would
• 46:18
  Speaker 1: be that somebody observed them eating something spinning it back out,
• 46:23
  Speaker 1: and that's how it came to be. Yeah, that's good.
• 46:28
  Speaker 1: And somebody wrote in after they read that and said
• 46:31
  Speaker 1: that they were relieved to here. This is great because
• 46:36
  Speaker 1: they hunted an area, a swampy area that seems to
• 46:39
  Speaker 1: have a lot of these things. And there was one
• 46:41
  Speaker 1: instance where this guy was boat hunting and he shot
• 46:44
  Speaker 1: a buck that ran off, and he gave it a
• 46:47
  Speaker 1: few hours, and he went and started tracking it and
• 46:50
  Speaker 1: after a few hundred yards he lost blood. He was
• 46:53
  Speaker 1: down to just like pin sized bits of blood that
• 46:56
  Speaker 1: he couldn't see in the dark, and he thought that
• 46:59
  Speaker 1: this buck was lost. He wasn't gonna be able to
• 47:01
  Speaker 1: find it. The blood trail was gone. At that point.
• 47:05
  Speaker 1: He noticed like as he was kind of going down
• 47:07
  Speaker 1: this trail on his hands and knees that a bunch
• 47:10
  Speaker 1: of daddy long legs were congregating in certain areas every
• 47:14
  Speaker 1: few feet, and those daddy long legs once he kind
• 47:17
  Speaker 1: of shoot him away and noticed that they were on
• 47:18
  Speaker 1: these pin sized bits of blood. Yeah, and so he
• 47:22
  Speaker 1: actually used that for a long time to track this
• 47:25
  Speaker 1: deer by watching where these daddy long legs were congregating,
• 47:29
  Speaker 1: and was able to find that buck about five yards away.
• 47:32
  Speaker 1: Don't you feel as a writer that if you're gonna
• 47:37
  Speaker 1: take what you heard about daddy long legs being venomous
• 47:43
  Speaker 1: and go out and find the truth of it, right
• 47:48
  Speaker 1: and and do all that, don't you find that that
• 47:50
  Speaker 1: contradicts a little bit? You then taking what this gentleman
• 47:55
  Speaker 1: said and putting it out there as though we're sure
• 47:58
  Speaker 1: that this is what happened. Yes, that's a good point.
• 48:01
  Speaker 1: Something something that you might go to a daddy long
• 48:05
  Speaker 1: leg um and caught your finger and put drop of
• 48:10
  Speaker 1: blood and see if he in fact is interested in it. Um.
• 48:14
  Speaker 1: I think that'd be a cool test. Something that I
• 48:17
  Speaker 1: learned while writing this is that you can't listen to anybody,
• 48:22
  Speaker 1: but you should. You should actually embrace like seeing daddy
• 48:25
  Speaker 1: long legs around because their nature's little vacuums. These things
• 48:30
  Speaker 1: will eat dead bugs, a fids, flies, fungus, moss, bird droppings, worms, snails.
• 48:38
  Speaker 1: It's not if there was this matted down area in
• 48:43
  Speaker 1: a swamp and blood was fallen there and there was
• 48:45
  Speaker 1: a bunch of daddy long legs. I could see this happening,
• 48:49
  Speaker 1: that they were picking up on where this blood was
• 48:52
  Speaker 1: at and like congregating to that area. Have we talked before?
• 48:57
  Speaker 1: I believe we have. I'm sure I don't you. Have
• 49:00
  Speaker 1: we talked before about the fooled by randomness? Yes? Yeah, yeah,
• 49:08
  Speaker 1: fooled by coincidence. Yeah, I'm aware this is very anecdotal,
• 49:13
  Speaker 1: but we need to dig into it. But we don't.
• 49:17
  Speaker 1: Have had to quite revise the Big Game Hunting Butchering
• 49:25
  Speaker 1: Cooking guide Book to include that into the blood trailing section.
• 49:28
  Speaker 1: Not quite yet, but maybe someday, because I think we
• 49:32
  Speaker 1: should sell box day long legs and when you lose
• 49:37
  Speaker 1: a trail, you scatter them around, giving him an pick
• 49:42
  Speaker 1: trail back up again. Box of ten thousand day long
• 49:46
  Speaker 1: like no venom, and they're numbered one through ten. Yeah,
• 49:52
  Speaker 1: no venom. Uh, it's about it for precursory stuff. Oh,
• 49:57
  Speaker 1: Danielle is gonna talk about Oh, no, one more quick thing.
• 50:00
  Speaker 1: So cal's here, Spencer, you've been hearing from already, Danielle Pruett,
• 50:05
  Speaker 1: it's here, Yanni, and then uh, there's a weird thing
• 50:10
  Speaker 1: where there's a guy named Phil here who's always here,
• 50:14
  Speaker 1: but he used to always be behind um a yellow
• 50:20
  Speaker 1: curtain sometimes here, sometimes President engineering behind the curtain. But
• 50:25
  Speaker 1: Phil now has got himself a new station, no Mike,
• 50:29
  Speaker 1: but he's got a new station and he's present. So
• 50:32
  Speaker 1: if you can feel the aura of of someone, you're
• 50:37
  Speaker 1: feeling Phil, I'm gonna take a little video and we'll
• 50:42
  Speaker 1: post it so people can see Phil behind an Okay, Spencer,
• 50:47
  Speaker 1: would you might slide in your mic or to fill
• 50:48
  Speaker 1: from it? I wasn't sure if I had permission to speak,
• 50:51
  Speaker 1: But all right, how's it going, phil Um? Of the
• 50:55
  Speaker 1: things we've talked about so far, do you have anything
• 50:58
  Speaker 1: that you What has been your general impression the show
• 51:02
  Speaker 1: so far? I learned something new every single time I
• 51:05
  Speaker 1: sat in here. Has anyone said anything yet? And you're like,
• 51:09
  Speaker 1: this person is so stupid. There's no way that's true.
• 51:12
  Speaker 1: I wish they weren't here. No, not at all. No,
• 51:16
  Speaker 1: this is it's good programming. If anyone's heard the Hunting Collective.
• 51:19
  Speaker 1: I've been on a couple of times, and people who
• 51:21
  Speaker 1: listen to that know that this is not my world
• 51:24
  Speaker 1: at all. I ask, Yeah, I was hired because I
• 51:27
  Speaker 1: know how to twiddle knobs and and click buttons on
• 51:29
  Speaker 1: a computer and make this show sound good. Uh, but
• 51:32
  Speaker 1: you haven't heard anything so far that you thought was
• 51:34
  Speaker 1: just like like just like you like these people are horrible? No,
• 51:37
  Speaker 1: absolutely not. Yeah, like being a front and center or
• 51:43
  Speaker 1: do you like kind of having your own little office
• 51:45
  Speaker 1: back there? Well, so, I mean Steve kind of brought
• 51:49
  Speaker 1: this up earlier when he saw me. My mind wandered
• 51:52
  Speaker 1: and I was staring into the far the far distance.
• 51:55
  Speaker 1: What were you thinking about their bill? I was honestly
• 51:57
  Speaker 1: thinking about a way to set these these boom arms
• 51:59
  Speaker 1: up to ak you happy you're doing work. I was
• 52:01
  Speaker 1: doing work, I thought, I called you not doing work. No,
• 52:05
  Speaker 1: I was drifting off. I was trying to picture, like
• 52:07
  Speaker 1: how how I could make this better. So I just
• 52:09
  Speaker 1: wanted you to know you were still at work. I'm
• 52:11
  Speaker 1: on the clock because I had I had actually already
• 52:16
  Speaker 1: emailed to have your paid docked by thirty seconds. But okay,
• 52:21
  Speaker 1: I appreciate it. Yeah. Yeah, so that's why I, at
• 52:26
  Speaker 1: least behind my curtain, I was safe from you catching
• 52:28
  Speaker 1: me thinking about with my eyes kind of partially crossed. Yeah,
• 52:34
  Speaker 1: but yeah, no, I'm I'm happy to be here doing
• 52:36
  Speaker 1: good so far. Yeah, thank you. Um Danielle, can you
• 52:41
  Speaker 1: tell everyone about the proper way to about the property
• 52:44
  Speaker 1: to ground brown ground meat? Yeah, So I started filming
• 52:51
  Speaker 1: that because many many times when I first started cooking,
• 52:57
  Speaker 1: I you know, you read arrest being you're like brown
• 53:00
  Speaker 1: the meat and then step to you do whatever you're
• 53:03
  Speaker 1: doing after, and it's just like this overlooked process. And
• 53:08
  Speaker 1: I started to realize that browning to meat actually means
• 53:12
  Speaker 1: that it should be brown. And and if you think
• 53:15
  Speaker 1: about any other recipe, say you're about to brace something,
• 53:20
  Speaker 1: why do we sear the meat before we stick it
• 53:22
  Speaker 1: inside of a brazen liquid. It's to sear it, you're
• 53:27
  Speaker 1: creating the mired reaction amino acids. They start caramelizing when
• 53:34
  Speaker 1: it's the chemical chemical reaction between amino acids and protein
• 53:39
  Speaker 1: when introduced to heat. They that's what's going on, and
• 53:41
  Speaker 1: something gets crispy. Yeah, when you see hear something and
• 53:45
  Speaker 1: you get that brown exterior, that golden crust. That is
• 53:49
  Speaker 1: the reaction that's happening, and that is what flavor is.
• 53:52
  Speaker 1: And I read something really interesting about that. Many years ago,
• 53:58
  Speaker 1: from an evolutionary endpoint, humans began to learn what was
• 54:03
  Speaker 1: safe to eat based on that reaction. So when you
• 54:08
  Speaker 1: when you see it, when you have that reaction happening,
• 54:11
  Speaker 1: it's the smell of roasted meats, toasted bread, coffee, all
• 54:17
  Speaker 1: of those like roasty, nutty flavors that are happening. You know,
• 54:21
  Speaker 1: you start to salivate when you smell barbecue or something
• 54:25
  Speaker 1: being cooked. Um, And so I thought that was kind
• 54:27
  Speaker 1: of an interesting, interesting thing, like why do you start salivating.
• 54:31
  Speaker 1: It's you're telling your brain that this is good to eat.
• 54:34
  Speaker 1: I can it's safe. So anyway, so you have these
• 54:37
  Speaker 1: reactions happening in the pan, and that built a lot
• 54:40
  Speaker 1: of flavor for what it. Whatever it is you're cooking
• 54:44
  Speaker 1: and browning meat is really the same principle. So instead
• 54:49
  Speaker 1: of just browning meat, just to cook meat through, because
• 54:53
  Speaker 1: you're usually gonna add other things to it, like if
• 54:55
  Speaker 1: you're gonna make a taco or like a pasta, like
• 54:59
  Speaker 1: a bowl, these type of thing, you're still going to
• 55:02
  Speaker 1: cook it and add other things to it, so it's
• 55:04
  Speaker 1: not about really cooking the meat, it's about developing more
• 55:08
  Speaker 1: flavor into the overall dish. I'm not trying to teach
• 55:15
  Speaker 1: people this is how you cook meat through I mean,
• 55:18
  Speaker 1: I mean, this is how you make something better. Is
• 55:22
  Speaker 1: what I wanted to show because I think it's just
• 55:26
  Speaker 1: very overlooked. And so I did that little video, which
• 55:30
  Speaker 1: is just one way of browning meat in the way
• 55:34
  Speaker 1: that I I did that was based off the fact
• 55:39
  Speaker 1: that the meat was freshly ground. So like, that's another
• 55:44
  Speaker 1: thing you should pay attention to. I personally like to
• 55:48
  Speaker 1: grind meat and cook it instantly instead of I used
• 55:53
  Speaker 1: to grind everything all at once when I was processing
• 55:55
  Speaker 1: the deer, package it all up and then freeze it.
• 55:58
  Speaker 1: And then I hated that mushy texture. Oh yeah, but
• 56:02
  Speaker 1: I mean, but that's just like that's like but you
• 56:04
  Speaker 1: can't but that's a convenience thing. Yeah, I know. I
• 56:08
  Speaker 1: got two ways. So the way that I showed on
• 56:11
  Speaker 1: the video was because it was freshly ground, you get
• 56:15
  Speaker 1: all these like separated strands from like being extruded in
• 56:20
  Speaker 1: the grinder, and you can separate it in the pan
• 56:23
  Speaker 1: and you get all these nice little crispy bits. Now,
• 56:27
  Speaker 1: if you have a package of ground meat defrosted and
• 56:31
  Speaker 1: you notice that it's just sort of in a in
• 56:32
  Speaker 1: a in a patty form, well you should definitely pat
• 56:40
  Speaker 1: it really dry first with paper towels. I always do that,
• 56:44
  Speaker 1: in fact, if it's really really bloody. Um, Like if
• 56:48
  Speaker 1: you know, if you're grinding meat and like you're washing
• 56:51
  Speaker 1: meat and you're grinding and like everything is just there's
• 56:53
  Speaker 1: like a lot of water, and then you freeze it
• 56:56
  Speaker 1: like that, and then you package it up and there's
• 56:57
  Speaker 1: just tons of juices. I don't even set inside of
• 57:00
  Speaker 1: a strainer, sat inside of another bowl and leave it
• 57:03
  Speaker 1: in the refrigerator for several to Yeah, I get all
• 57:07
  Speaker 1: that juice out. I used that nice Lexan thing that
• 57:11
  Speaker 1: you guys started using up at the fish Shack, those
• 57:14
  Speaker 1: like lex and containers that have the like the like
• 57:17
  Speaker 1: the that's a good ass container, man. But you know
• 57:21
  Speaker 1: what my the and we used to get those an
• 57:24
  Speaker 1: anchorage and that that that that the places sold in
• 57:27
  Speaker 1: the restaurant and supply a places sold that line picked
• 57:30
  Speaker 1: up another line which isn't as good strainer. You can
• 57:33
  Speaker 1: buy them just right down here at J and V
• 57:35
  Speaker 1: on mend hole. Well they got him in town with
• 57:38
  Speaker 1: the strainers. Yeah, they got the lids. Yeah, I always
• 57:40
  Speaker 1: get him out of Maybe my brother get him forward.
• 57:42
  Speaker 1: You you know ce to clean your rice. No, you
• 57:45
  Speaker 1: know service containers. You know what alex san is lexan container.
• 57:49
  Speaker 1: It's a material. It's just a hard plastic that they
• 57:52
  Speaker 1: use in restaurants that like you can have hotel pans,
• 57:56
  Speaker 1: half pans, all the different sized pans made out of
• 57:59
  Speaker 1: if you don't want but you put hot it, you
• 58:01
  Speaker 1: put hot water, and you put hot liquids in it.
• 58:02
  Speaker 1: You got away from the cool. Yeah, like any of
• 58:05
  Speaker 1: those plastics that you see in the in a restaurant kitchen.
• 58:08
  Speaker 1: But these are like commercial food service containers that are
• 58:11
  Speaker 1: like the most anyone that hunts and fishes should have
• 58:13
  Speaker 1: these things. I don't care what the hell brand you buy.
• 58:16
  Speaker 1: This is a hot tip right here. Let's yeah. And
• 58:19
  Speaker 1: the lid, like you want to talk about lid? You
• 58:22
  Speaker 1: got lids? I don't. I don't even know what kind
• 58:25
  Speaker 1: I have. But the strainer, but the bottom it's basically
• 58:30
  Speaker 1: a plate that sits maybe an inch off the bottom
• 58:34
  Speaker 1: on little half inch okay, half an inch on like
• 58:38
  Speaker 1: little plastic legs and it's just perforated. So whatever you
• 58:41
  Speaker 1: put in there when you're throwing it out, it just
• 58:43
  Speaker 1: naturally has a place to go. Yeah. Man, you put
• 58:45
  Speaker 1: like your fish there, you put your fish filets in there,
• 58:48
  Speaker 1: and put it in your fridge. They're not basing in
• 58:51
  Speaker 1: their own works, just like your strainer and bowl is
• 58:55
  Speaker 1: just like another thing to have in your kitchen, but
• 58:57
  Speaker 1: a better thing. I just got, you know, the like
• 59:00
  Speaker 1: the old like they look like flower pedals that come
• 59:05
  Speaker 1: out a little steamer bass. I just got one of
• 59:09
  Speaker 1: those for free. It's probably thirty years old. But that
• 59:11
  Speaker 1: thing's great for putting in a variety of containers for
• 59:16
  Speaker 1: just this exact thing because it'll you know, forms to
• 59:19
  Speaker 1: a bowl, but also you can just like lay it
• 59:21
  Speaker 1: out there on a plate. Let's stuff dry out. Uh.
• 59:25
  Speaker 1: I want to get back to this though, because home
• 59:28
  Speaker 1: and now, why is it important to have dry meat? Well?
• 59:31
  Speaker 1: I want to comment on this because I know it.
• 59:34
  Speaker 1: Sometimes will be in a restaurant that like prides themselves
• 59:36
  Speaker 1: on their hamburgers and they like to point out never
• 59:40
  Speaker 1: been frozen. And I always felt like they were taking
• 59:43
  Speaker 1: a hit at me because I always grind up my
• 59:45
  Speaker 1: meat and freeze it, man, you get some watery asked
• 59:48
  Speaker 1: burger from freezing. Yeah, when you like freeze burger and
• 59:54
  Speaker 1: thought out, a lot of water gets released from that.
• 59:57
  Speaker 1: And it's funny you mentioned like that you're sometimes grind
• 1:00:00
  Speaker 1: in it up and it's not dry. Yeah. Um, while
• 1:00:05
  Speaker 1: whenever you're freezing, those liquids expand puncture the meat, and
• 1:00:09
  Speaker 1: so you do lose more juices. So that's why when
• 1:00:13
  Speaker 1: before you freeze it, you're like, yeah, there's just a
• 1:00:15
  Speaker 1: little bit of juices in there, no big deal. And
• 1:00:18
  Speaker 1: then you defrost it and you're like, where did this
• 1:00:20
  Speaker 1: come from? Looks like somebody you know anyway, So yeah, draining,
• 1:00:25
  Speaker 1: straining it out, patting it really dry and then if
• 1:00:29
  Speaker 1: it'd already sort of in a mound like question, Okay,
• 1:00:35
  Speaker 1: how if you take a paper towel and go to
• 1:00:37
  Speaker 1: pet ground meat doesn't just stick to the paper towel, No,
• 1:00:43
  Speaker 1: huh made a little bit and you can just dry
• 1:00:47
  Speaker 1: it off. Are you padding like the brick of meat
• 1:00:50
  Speaker 1: or you like spreading the actually put it out on
• 1:00:53
  Speaker 1: a big I use sheet trace for like all prep work. Um,
• 1:00:58
  Speaker 1: either big sheet tray, spread it out in a thin
• 1:01:01
  Speaker 1: layer and I'll take several pieces of paper towels, set
• 1:01:05
  Speaker 1: it on top until it all blots as dry as
• 1:01:08
  Speaker 1: I can, or as much as I have the patience.
• 1:01:12
  Speaker 1: What's your paper towel budget? I go through like one
• 1:01:16
  Speaker 1: pack of paper towel a year. Really, Oh my god,
• 1:01:20
  Speaker 1: because he because he gets sucked in much for drying meat.
• 1:01:26
  Speaker 1: I was at a dude towel, but I don't use
• 1:01:28
  Speaker 1: it for anything else, like if I spill something, or like,
• 1:01:31
  Speaker 1: you know, like kitchen cleaning. I don't ya. I was
• 1:01:36
  Speaker 1: at a guy's house recently and he I don't know,
• 1:01:39
  Speaker 1: but I assume he has an anti paper towel agenda.
• 1:01:43
  Speaker 1: So he's using kitchen towels and we're cleaning fish and
• 1:01:45
  Speaker 1: everything's getting like kitchen toweled. And then I looked at
• 1:01:48
  Speaker 1: the pile of stuff that needs to be washed. It's
• 1:01:51
  Speaker 1: gotta smell so bad. Well, I'm just like wandering. Like
• 1:01:54
  Speaker 1: when you factor in the wall, like, I don't know.
• 1:01:56
  Speaker 1: I don't know about industrial processes, when you factor in
• 1:01:59
  Speaker 1: like a bunch of andre and the soaps and water usage,
• 1:02:05
  Speaker 1: I don't really know. Like I don't know what goes
• 1:02:06
  Speaker 1: into making parent, you know, I think that one load
• 1:02:09
  Speaker 1: of towels is less energy or environment. However, you when
• 1:02:15
  Speaker 1: you put is, I would think sowels' I'd be curious
• 1:02:20
  Speaker 1: to not because I remember thinking like, oh, that's a
• 1:02:21
  Speaker 1: cool idea. He doesn't use paper towels. But then after
• 1:02:24
  Speaker 1: while I'm like, but he damn sure he uses his
• 1:02:26
  Speaker 1: laundry machine. Oh yeah, yeah. I was camping with my
• 1:02:29
  Speaker 1: mom my stepdad, and my stepdad was telling me how
• 1:02:33
  Speaker 1: my mother has reduced him to a two paper towel
• 1:02:37
  Speaker 1: two squares of paper towel per day a lot, because
• 1:02:42
  Speaker 1: she felt that his paper towel use was just way
• 1:02:46
  Speaker 1: over the top. So my mothers paper towels so much
• 1:02:50
  Speaker 1: that when she set something on the table, she likes
• 1:02:54
  Speaker 1: to set it she likes to put a paper towel down,
• 1:02:57
  Speaker 1: like let's say, but for anything. So let's say she
• 1:03:03
  Speaker 1: has remembered that she needs to take like a medical
• 1:03:05
  Speaker 1: like a pill, like like like she has to take
• 1:03:07
  Speaker 1: an ibuprofen. Later after she eats, she will I don't know, watch,
• 1:03:13
  Speaker 1: I don't know what's going on, but uh, she'll lay
• 1:03:17
  Speaker 1: down a paper towel and then put the pill on it.
• 1:03:23
  Speaker 1: And then what is the life of the paper towel
• 1:03:25
  Speaker 1: after that it's done. My great grandmother used to babysit
• 1:03:31
  Speaker 1: us a lot, and you know she was she went
• 1:03:35
  Speaker 1: through the depression, and I remember, I remember she would
• 1:03:44
  Speaker 1: she would take those paper towels, wash them, airm dry amount.
• 1:03:47
  Speaker 1: I mean she would use a piece of paper towel
• 1:03:50
  Speaker 1: until like it was just nothing but just disintegrated. That's interesting.
• 1:03:55
  Speaker 1: I haven't thought about it about my my great aunts
• 1:03:58
  Speaker 1: did that too, Dan Bagan's wife our fish shackle dry
• 1:04:00
  Speaker 1: them out, depending what's going on. Yeah, where nothing dries,
• 1:04:06
  Speaker 1: I'll propose in the Ronella household, I think we have
• 1:04:10
  Speaker 1: a healthy relationship with paper towels. Uh, we have them
• 1:04:14
  Speaker 1: and now and then we use a couple. That's it. Okay,
• 1:04:18
  Speaker 1: we have a healthy relationship with them. I'm doing a
• 1:04:21
  Speaker 1: better job with plastics in the kitchen. I switched out
• 1:04:25
  Speaker 1: to all the reusable ziplock bag stuff. Re expensive. They're expensive,
• 1:04:34
  Speaker 1: so you like really yeah, because when you wash them,
• 1:04:39
  Speaker 1: I just flip them inside out, scrub them and then
• 1:04:41
  Speaker 1: they kind of prop up to air dry inside out.
• 1:04:45
  Speaker 1: That's what I was worried about, was like getting dirty
• 1:04:47
  Speaker 1: and the like crevices what do they call. Once I
• 1:04:51
  Speaker 1: bought were stashers. Yeah, it looks like a zip Maybe
• 1:04:56
  Speaker 1: mine were very heavy due retails more instead of like
• 1:05:01
  Speaker 1: like through a dishwasher. Can you see what's in it? Yeah,
• 1:05:06
  Speaker 1: you can get clear or colored. Dude, How might I
• 1:05:08
  Speaker 1: have to get a couple of I probably bought six
• 1:05:13
  Speaker 1: or eight of them, various sizes from like you know,
• 1:05:16
  Speaker 1: small little snack pack too. I think the biggest one
• 1:05:20
  Speaker 1: I got was a gallon and I think I spent
• 1:05:22
  Speaker 1: a hundred bucks with shipping. How many do you wind
• 1:05:25
  Speaker 1: up with? Six or eight? Well, they're good for what
• 1:05:29
  Speaker 1: they're used for. You know, we're not going to travel
• 1:05:31
  Speaker 1: to Alaska and then put a bunch of caribou meat
• 1:05:33
  Speaker 1: in them and instead of using zip blocks and fly
• 1:05:36
  Speaker 1: back with them. You know, that's not what they're for.
• 1:05:38
  Speaker 1: But for like instead of using zip blocks around the house.
• 1:05:42
  Speaker 1: They're great. Let me do this environ Let me do
• 1:05:44
  Speaker 1: an environmental test on you. I turned you onto uh
• 1:05:48
  Speaker 1: if I say so myself. Pretty nice chantral mushroom spot
• 1:05:51
  Speaker 1: over the weekend. Yes, thank you very much. You went
• 1:05:53
  Speaker 1: out there and did pretty well for yourself. Right, I
• 1:05:56
  Speaker 1: feel like you told me that you had two plastic
• 1:05:58
  Speaker 1: bags full of mushrooms that's right. It what kind grocery plastic? Yeah,
• 1:06:04
  Speaker 1: re using them. That's a good point. You're recycled. Do
• 1:06:07
  Speaker 1: you want to get back to ground meat? I mean
• 1:06:12
  Speaker 1: vax steal bags. No. I thought you said you were
• 1:06:15
  Speaker 1: gonna start doing that. Oh what am I saying? No? No,
• 1:06:19
  Speaker 1: no, no no no? Oh man, you want to hear a
• 1:06:22
  Speaker 1: story about that? I did. I just washed one, drive
• 1:06:25
  Speaker 1: it and put it back up. Awesome. I've done one sample.
• 1:06:28
  Speaker 1: But check this out. Last night, I'm putting some stuff
• 1:06:30
  Speaker 1: away in my garage. The other day, we went over
• 1:06:32
  Speaker 1: to Um to the Roscoe family for dinner. Kurt's been
• 1:06:36
  Speaker 1: on the show before Stone Gracier backpacks. Uh, Kurt Roscoe,
• 1:06:40
  Speaker 1: founder and designer. He's been on the podcast. Uh. And
• 1:06:46
  Speaker 1: maybe we had some guy wrote in about how he's
• 1:06:48
  Speaker 1: harder than a woodpecker's lips. Anybody's went to the Roscoe
• 1:06:52
  Speaker 1: family for dinner and I brought over as a you
• 1:06:55
  Speaker 1: know when you go to someone's house, you bring him
• 1:06:56
  Speaker 1: a little gift. I brought over a um a bunch
• 1:07:02
  Speaker 1: of fish, haliban whatnot. And I brought it over one
• 1:07:06
  Speaker 1: of those hoppers, a yetie hopper, and I was like,
• 1:07:11
  Speaker 1: hate it as a bunch of fish in their go
• 1:07:13
  Speaker 1: ahead and put in your freezer, and then I bring
• 1:07:16
  Speaker 1: my thing home. Well when they don't know this yet,
• 1:07:18
  Speaker 1: but when they were emptying the bag out, they failed
• 1:07:20
  Speaker 1: to grab This is a couple of weeks ago, failed
• 1:07:23
  Speaker 1: to grab out a pack of halib it. Last night,
• 1:07:28
  Speaker 1: I'm in my garage and I'm like, what in the
• 1:07:30
  Speaker 1: world is that? It's a smell that I I've smelled
• 1:07:34
  Speaker 1: some smells in my day, like I have smelled h
• 1:07:40
  Speaker 1: I would ventures to have smelled more smells than of Americans. Um.
• 1:07:49
  Speaker 1: And this smell was hard to place, and it was
• 1:07:51
  Speaker 1: hard to track down, and because like you know, you
• 1:07:54
  Speaker 1: don't think to look in certain places. And I eventually
• 1:07:57
  Speaker 1: realized that they had left a pack of halib it
• 1:07:59
  Speaker 1: and it was in a wet, some backseal bag. The
• 1:08:02
  Speaker 1: bag hadn't failed, but it had puffed up like it
• 1:08:05
  Speaker 1: was gonna explode with a hunk of green halibit inside
• 1:08:12
  Speaker 1: of it. You ever see a link cod that has
• 1:08:14
  Speaker 1: that phenomena? Were day they have blue flesh that it's
• 1:08:18
  Speaker 1: a name for it. Green Lane got it too. This
• 1:08:22
  Speaker 1: had turned like an iridescent green inside that bag bag.
• 1:08:28
  Speaker 1: And I handled very delicately because they had blown up
• 1:08:31
  Speaker 1: like a balloon but hadn't ruptured. No liquid, but you
• 1:08:38
  Speaker 1: could smell it. The smell smell it, and it was
• 1:08:41
  Speaker 1: smelly in the bag. I bleached out the hopperd it's fine.
• 1:08:45
  Speaker 1: No liquid had come out, but somehow it had. It
• 1:08:49
  Speaker 1: had gotten so putrid that had put off like a
• 1:08:53
  Speaker 1: putrid effort. The liquids couldn't, but the gas just stinch
• 1:09:02
  Speaker 1: of this rotten flesh. So this was the first bag
• 1:09:04
  Speaker 1: that he rinsed down and decided to try to reuse.
• 1:09:06
  Speaker 1: You know what I did do, though, is I went
• 1:09:08
  Speaker 1: and put it in my I was afraid because I
• 1:09:11
  Speaker 1: wasn't gonna put in my garbage because there's a few
• 1:09:14
  Speaker 1: days coming and bears will get into it. Why not
• 1:09:16
  Speaker 1: you didn't hang it up on the on the kid's
• 1:09:18
  Speaker 1: piece of wood that they throw a star hanging on
• 1:09:21
  Speaker 1: the throwing star target. I put it into my freezer
• 1:09:26
  Speaker 1: and then I made it look unappealing and just make
• 1:09:28
  Speaker 1: sure no one thought, I wrapped it up with some
• 1:09:31
  Speaker 1: other ship and put in my freezer and then I'm
• 1:09:32
  Speaker 1: gonna throw it in the garbage. But my guy, was
• 1:09:34
  Speaker 1: that bad smell. But one time, uh, when I was
• 1:09:37
  Speaker 1: living my brother daniel Alaska. We brought home some halibit
• 1:09:40
  Speaker 1: and we had put him in a dry bag and
• 1:09:42
  Speaker 1: then put the dry bag in the cooler. I don't
• 1:09:44
  Speaker 1: know why, and someone had forgot to pack a halib
• 1:09:48
  Speaker 1: and there, and we took his gear room apart three
• 1:09:51
  Speaker 1: times trying to find out what smelled, and no one
• 1:09:53
  Speaker 1: ever thought to look inside of folded up, rolled up
• 1:09:56
  Speaker 1: dry bag until the third time. We took everything apart
• 1:09:58
  Speaker 1: and eventually found that rotten, say, act of fish. You
• 1:10:01
  Speaker 1: should have had a box of Yanni's patented non venomous
• 1:10:05
  Speaker 1: Daddy long legs, turn them loose with with pits on them,
• 1:10:08
  Speaker 1: pit tags on them, and track them to the rock
• 1:10:12
  Speaker 1: to the stink. We covered everything else. We're back to uh,
• 1:10:19
  Speaker 1: back to me, Yeah, we're good. On side notes. The
• 1:10:26
  Speaker 1: thing that Danielle is going to answer my question now
• 1:10:29
  Speaker 1: about is it important to have dry meat when you
• 1:10:35
  Speaker 1: when you go to brown itt. Uh. Well, very good question.
• 1:10:41
  Speaker 1: And this supplies across the board for searing things that moisture.
• 1:10:48
  Speaker 1: When it hits the pan, it's steaming the meat. It's
• 1:10:52
  Speaker 1: not going to create a crust. So this means if
• 1:10:58
  Speaker 1: you pull it right out of the fridge and immediately
• 1:11:01
  Speaker 1: hit the pan. What happens, It steams because it's really
• 1:11:06
  Speaker 1: cold hitting high heat. The same thing happens if you're
• 1:11:09
  Speaker 1: gonna grill a fish whole skin on. If you put
• 1:11:13
  Speaker 1: it on the grill while it's still cold, it's going
• 1:11:15
  Speaker 1: to start steaming. And then that skin doesn't get crispy,
• 1:11:19
  Speaker 1: he's gonna stick to the stick to the grill grates. Um.
• 1:11:23
  Speaker 1: So yeah, so drying it out, doing the best you
• 1:11:27
  Speaker 1: can to prevent excess moisture will give you the best
• 1:11:29
  Speaker 1: chance for getting a crust. I feel that of the
• 1:11:33
  Speaker 1: ground meat I've browned in my life, and I've browned
• 1:11:35
  Speaker 1: a fair bit of it. I feel like that I've
• 1:11:37
  Speaker 1: boiled most of it because we you know, like if
• 1:11:40
  Speaker 1: you're lazy, you don't thought out well even I'll even
• 1:11:42
  Speaker 1: take like the frozen wat of it and put some
• 1:11:45
  Speaker 1: oil in the botta of the pan and just speed
• 1:11:48
  Speaker 1: thought in the pan. And so you know what I mean,
• 1:11:51
  Speaker 1: It is not browned. It's like you're basically you should say,
• 1:11:56
  Speaker 1: like I'm gonna boil up a bag of ground meat.
• 1:11:58
  Speaker 1: That's what you're basically doing is like steaming. Yeah, you
• 1:12:01
  Speaker 1: can put your broccoli right on top of the time. Yeah,
• 1:12:05
  Speaker 1: you've never done that, You've never gotten like that lazy. No,
• 1:12:08
  Speaker 1: I've I've been done a lot of lazy things. Um,
• 1:12:14
  Speaker 1: I've gotten to the you know, I've gotten to the
• 1:12:16
  Speaker 1: point where I This is a famous line my father
• 1:12:20
  Speaker 1: in lie father in law told me a long time ago,
• 1:12:23
  Speaker 1: and I'm stealing it. Be careful what you introduce your
• 1:12:27
  Speaker 1: taste buds do, because why don't you start doing things
• 1:12:30
  Speaker 1: the right way? You just can't go backwards, you know,
• 1:12:34
  Speaker 1: like once it's hard, like when I know it's something
• 1:12:39
  Speaker 1: is supposed to taste, like taking a bag of half
• 1:12:42
  Speaker 1: frozen meat and it's like, I'm just gonna throw it in.
• 1:12:45
  Speaker 1: It's not that I wouldn't do it that way, it's
• 1:12:47
  Speaker 1: just I would I wouldn't say I'm going to go
• 1:12:50
  Speaker 1: brown the meat. I would just say, why don't we
• 1:12:52
  Speaker 1: just slow cook this with a bunch of liquids because
• 1:12:55
  Speaker 1: it's already got a ton of liquids in there, so
• 1:12:58
  Speaker 1: just skip the browning step. Are there any exceptions to it?
• 1:13:01
  Speaker 1: Like or do you do this when you're doing chilia?
• 1:13:05
  Speaker 1: You know, it's not that you have to do it
• 1:13:07
  Speaker 1: that way, it's just think of it as a better
• 1:13:09
  Speaker 1: way to introduce more flavor, a deeper, richer flavor of
• 1:13:13
  Speaker 1: more meatiness to what you're eating as opposed to Yeah,
• 1:13:19
  Speaker 1: I think about you know, there's some if you're going
• 1:13:21
  Speaker 1: to cook an onion, there's a difference between sweating an onion,
• 1:13:24
  Speaker 1: and there's a difference between caramelizing an onion. So that
• 1:13:28
  Speaker 1: reaction when those sugars and the proteins mixed, they caramelize,
• 1:13:32
  Speaker 1: that's the crust that's happening. That's that flavor. If you
• 1:13:36
  Speaker 1: are sweating, steaming, introducing heat. You know, think about onions
• 1:13:40
  Speaker 1: that are just constantly mixed and they taste so much
• 1:13:44
  Speaker 1: more mild and flavor. They're not as sugary. You don't.
• 1:13:48
  Speaker 1: You don't have the same. So it's not necessarily that
• 1:13:50
  Speaker 1: I'm gonna say one way is right or wrong. I'm
• 1:13:52
  Speaker 1: just saying there's there's ways to make it better. You
• 1:13:56
  Speaker 1: can have rich, full, meaty flavor or boiled meat exactly.
• 1:14:00
  Speaker 1: So what's the next step in the process. You've petted it, dry,
• 1:14:04
  Speaker 1: heat your pan ripping hot. Yeah, I'm back and forth
• 1:14:09
  Speaker 1: on how hot to do things. Once the pan's hot,
• 1:14:14
  Speaker 1: then I add oil and you know, when the pan's
• 1:14:17
  Speaker 1: hot and oil is hot. What's your royalties days your
• 1:14:20
  Speaker 1: avocado oil? Grape high heat? That Costco avocado oil is
• 1:14:25
  Speaker 1: hard to be Is that really? Like? I like, I
• 1:14:28
  Speaker 1: use Gee a lot. So that's another thing. I just
• 1:14:31
  Speaker 1: got a Costco membership and I feel like I'm just
• 1:14:33
  Speaker 1: like on full blown path to being a yuppie. I
• 1:14:38
  Speaker 1: have never shopped at Costco buying. And what was your
• 1:14:42
  Speaker 1: old What was your father in law talking about careful,
• 1:14:45
  Speaker 1: what you introduce your taste? What was he referring to?
• 1:14:48
  Speaker 1: I know, like that that really resonated with me eating Okay,
• 1:14:52
  Speaker 1: he said that to me when I was when when
• 1:14:55
  Speaker 1: I was still dating my husband now husband, he took
• 1:14:58
  Speaker 1: us out to eat as nice steakhouse. I'd never had
• 1:15:01
  Speaker 1: full gral before before, and it was a nice bottle
• 1:15:05
  Speaker 1: of wine. And before we ate it, he's like, be
• 1:15:09
  Speaker 1: careful what you introduced your taste? Butts to you and
• 1:15:11
  Speaker 1: I'm like, oh, I'm officially ruined um anyway, But I
• 1:15:17
  Speaker 1: just like saying that. No, it's good because you know,
• 1:15:19
  Speaker 1: I had never had a lot of exposure to cultured,
• 1:15:22
  Speaker 1: moneyed people until I moved to Montana, and I didn't
• 1:15:25
  Speaker 1: know about good coffee. I didn't know about high end coffee.
• 1:15:27
  Speaker 1: We just drank coffe from the gas states, totally happy
• 1:15:29
  Speaker 1: with it. I never thought there was any problem. Yeah,
• 1:15:32
  Speaker 1: then I found out about fancy coffee. It's hard to go.
• 1:15:34
  Speaker 1: Then I recognized that the gas station coffee, but but
• 1:15:37
  Speaker 1: I never realized the problem with it. And then the
• 1:15:39
  Speaker 1: hot dogs on the rollers and gas stations. Never had
• 1:15:42
  Speaker 1: any problem with those hot dogs. Yeah, then you found
• 1:15:44
  Speaker 1: out them. Yeah, I mean there are like but you
• 1:15:49
  Speaker 1: know there's a different are Yeah, there are all their
• 1:15:51
  Speaker 1: hot dogs out there in the world. Right. I think
• 1:15:54
  Speaker 1: it's it's it's a really it's a really great it's
• 1:15:57
  Speaker 1: a good observation that your old man had or your dad,
• 1:15:59
  Speaker 1: your husband's all man. Yeah, I think it's just something
• 1:16:02
  Speaker 1: that the more I cook, the more that I just
• 1:16:06
  Speaker 1: enjoy relishing the way things are supposed to taste, and
• 1:16:09
  Speaker 1: they want to make it the best every time. And
• 1:16:11
  Speaker 1: sure there's plenty of times where I'm really lazy, But
• 1:16:15
  Speaker 1: if I'm going to do something the lazy way and
• 1:16:17
  Speaker 1: then I'm just not going to cook that wricipe, I'm
• 1:16:19
  Speaker 1: just gonna cook something simpler. Can you tell something to
• 1:16:21
  Speaker 1: your father in law when you see him next is
• 1:16:23
  Speaker 1: he still alive? Tell him when he says that next day,
• 1:16:27
  Speaker 1: not necessarily, and then tell him that I've actually kind
• 1:16:33
  Speaker 1: of like over time I used to be. I got
• 1:16:35
  Speaker 1: for a while really interested and really like complicated good food.
• 1:16:40
  Speaker 1: Then I got kind of sick of it. Yeah now
• 1:16:42
  Speaker 1: I'm like, now I got sick of it. Now. I
• 1:16:44
  Speaker 1: just like things that look like I just now. I
• 1:16:47
  Speaker 1: like food that looks like a guru out of the
• 1:16:48
  Speaker 1: ground or just got chopped out of an animal. That's
• 1:16:51
  Speaker 1: like my normal. That's like how I like it to look.
• 1:16:53
  Speaker 1: I like to look like it looked like it was
• 1:16:54
  Speaker 1: alive a minute ago. And I gotten away from stuff
• 1:16:58
  Speaker 1: that's hard to make. I think that's true for anybody
• 1:17:00
  Speaker 1: the more that you cook. When I started cooking, I
• 1:17:03
  Speaker 1: wanted Demi place on every time I ate a steak,
• 1:17:06
  Speaker 1: and it was just everything got so rich and so heavy.
• 1:17:10
  Speaker 1: And then I kind of scaled back to just eating
• 1:17:13
  Speaker 1: food the way they're meant to be in and I
• 1:17:14
  Speaker 1: could pure form and we appreciate the natural nous in.
• 1:17:21
  Speaker 1: And when you start eating that way, everything becomes more
• 1:17:24
  Speaker 1: bolder flavors without the need of like salt. I'm really
• 1:17:28
  Speaker 1: sensitive to salt. Now I don't. I don't like to
• 1:17:31
  Speaker 1: have really salty foods um, But no, I get what
• 1:17:35
  Speaker 1: you're saying is like kind of scaling down to the
• 1:17:39
  Speaker 1: basic natural. Yeah, Like if you could went to my
• 1:17:42
  Speaker 1: house at dinner time, any jack as could come in
• 1:17:46
  Speaker 1: and look at the table and be like and he
• 1:17:48
  Speaker 1: would tell you everything that was on the table, like
• 1:17:51
  Speaker 1: everything that was in everything. Just be well, it's like
• 1:17:54
  Speaker 1: some lettuce, you know, that's like this, that's like that.
• 1:17:59
  Speaker 1: It's no, there's nothing, just stuff that came out of
• 1:18:03
  Speaker 1: the dirt. Man. I'd be like, where's the demo class? No,
• 1:18:07
  Speaker 1: you know what I'm saying. Man Like, But for a
• 1:18:09
  Speaker 1: while I was into really making stuff that was complicated
• 1:18:11
  Speaker 1: because I just thought it was fun to make it,
• 1:18:13
  Speaker 1: it was fun to eat. It's really good, but it
• 1:18:15
  Speaker 1: has got burned out, so tell him. Tell them like
• 1:18:17
  Speaker 1: up to a point. But then people get old and
• 1:18:19
  Speaker 1: they go the other direction, and then there's like the
• 1:18:22
  Speaker 1: category of nostalgia meals too. You know, it's like we
• 1:18:25
  Speaker 1: didn't the bulk of what we ate as far as
• 1:18:29
  Speaker 1: like day to day growing up as a kid was
• 1:18:31
  Speaker 1: not anywhere near super thought out or gore mat you know,
• 1:18:37
  Speaker 1: like the whole genre of casse roles helped by Campbell's Yeah,
• 1:18:44
  Speaker 1: like back when I don't know, I imagine people still
• 1:18:46
  Speaker 1: do it. But um, like, were there as certain meals
• 1:18:50
  Speaker 1: your mom would make and they were almost patterned, Like
• 1:18:53
  Speaker 1: your mom made like eight things, and they were they
• 1:18:57
  Speaker 1: sort of repeated, Yeah, would you like this, Like there's
• 1:19:01
  Speaker 1: like meat like that you make, there's like, you know,
• 1:19:04
  Speaker 1: like there's meat loaf, and then they make a sheet
• 1:19:07
  Speaker 1: pizza and they make this and then like the next Tuesday,
• 1:19:10
  Speaker 1: it just kind of starts over. Next Tuesday, it's going
• 1:19:12
  Speaker 1: to be a casserole. So my kids claim that there's
• 1:19:15
  Speaker 1: a little bit of that going on in my house now. Again,
• 1:19:24
  Speaker 1: but back to your father in law's advice, I don't
• 1:19:26
  Speaker 1: think that necessarily means fancy over prepared food because in
• 1:19:31
  Speaker 1: the case of FLI gra like that's usually served very
• 1:19:34
  Speaker 1: very simply seared, salt and pepper, maybe may or may
• 1:19:38
  Speaker 1: not have a little sauce on it. Um, and so
• 1:19:42
  Speaker 1: it could be something like for me, I never really
• 1:19:45
  Speaker 1: had good seafood until I was well into my twenties,
• 1:19:48
  Speaker 1: and when I first started eating and I was like,
• 1:19:50
  Speaker 1: holy shit, this is I need more of this. Yeah,
• 1:19:53
  Speaker 1: that's a great point, necessarily as a gourmet perspective as
• 1:19:57
  Speaker 1: it is, as it is earning to appreciate things. Um
• 1:20:03
  Speaker 1: like what I'm saying. Brown, properly browned meat adds so
• 1:20:08
  Speaker 1: much flavor, And once you start doing it that way,
• 1:20:13
  Speaker 1: I appreciate it so much that I can't not brown
• 1:20:16
  Speaker 1: it if I'm cooking ground meat like that. Again, careful
• 1:20:21
  Speaker 1: what you're what you're introducing yourself to you because now
• 1:20:23
  Speaker 1: every time you go to cook, you're gonna have a
• 1:20:26
  Speaker 1: level of expectation. Yeah, I think I was guilty of
• 1:20:29
  Speaker 1: trying to jam in an unrelated point, not still, I
• 1:20:34
  Speaker 1: mean it's still applicable because if you went and uh,
• 1:20:38
  Speaker 1: properly browned some ground and venison and then did the
• 1:20:42
  Speaker 1: old like boil, the accidental boil, and then there's put
• 1:20:47
  Speaker 1: a little salt on each and had a fork full
• 1:20:50
  Speaker 1: of each the brown with like the nice crisp and
• 1:20:53
  Speaker 1: everything is a whole other world. Yeah, not even the
• 1:20:57
  Speaker 1: same thing, definitely. But have you got so particular that
• 1:21:01
  Speaker 1: you don't like to just freeze up a hundred pounds
• 1:21:05
  Speaker 1: of grind like you're pulling the damn grinder out. I
• 1:21:10
  Speaker 1: don't expect anybody to. Okay, So it's different because now
• 1:21:14
  Speaker 1: this is my job and so I get to be
• 1:21:16
  Speaker 1: at home and I get to do this. And I
• 1:21:19
  Speaker 1: think if anybody wanted to go this route, I would
• 1:21:22
  Speaker 1: just say, make make time on a Sunday or whatever
• 1:21:26
  Speaker 1: day you have off and grind three pounds four pounds
• 1:21:31
  Speaker 1: of meat and just eat it throughout the week instead
• 1:21:33
  Speaker 1: of like every night, I gotta get the grinder out,
• 1:21:37
  Speaker 1: If that makes any sense. I mean it makes a
• 1:21:40
  Speaker 1: difference to me, and I like doing it that way,
• 1:21:44
  Speaker 1: but it's it's just not really practical, it's not, but
• 1:21:48
  Speaker 1: it does make a difference. I read that somewhere to
• 1:21:51
  Speaker 1: once and try to do it. I think for something
• 1:21:52
  Speaker 1: like if you're like really going to serve some burgers
• 1:21:55
  Speaker 1: to guests, it might be worth it, right, But if
• 1:21:58
  Speaker 1: you're doing tacos and chili for the kids, like, yeah,
• 1:22:01
  Speaker 1: something like chili that's already going to be braised in
• 1:22:04
  Speaker 1: a lot of liquids, I don't think it matters that much.
• 1:22:07
  Speaker 1: So this kid brings me to my second way of browning.
• 1:22:11
  Speaker 1: So like the first way, well don't if we finished
• 1:22:13
  Speaker 1: this one, Yeah, it's we haven't finished it. Version of
• 1:22:19
  Speaker 1: this show, Phil take note. Maybe we make an edited
• 1:22:23
  Speaker 1: version where all the dumb ships cut out. It's just
• 1:22:27
  Speaker 1: like the actual stuff that matters. A five minute version
• 1:22:31
  Speaker 1: of the podcast, which is like what matters, and then
• 1:22:34
  Speaker 1: you get your nine minute version with all the stupid
• 1:22:35
  Speaker 1: shit in it. Yeah. Million, So far you've got the
• 1:22:41
  Speaker 1: meat that's padded dry, a pan that is piping hot
• 1:22:44
  Speaker 1: with boil, and then yeah, so I was just saying, like,
• 1:22:48
  Speaker 1: if it's a fresh grind, you can actually separate like
• 1:22:51
  Speaker 1: each each meat strand that's extrude. You can separate and
• 1:22:55
  Speaker 1: you get lots of teeny tying crispy bits. But when
• 1:22:58
  Speaker 1: you defrost it from the freezer, it's all sign it
• 1:23:00
  Speaker 1: sort of mashed together. So I put it in the
• 1:23:03
  Speaker 1: pan in one flat layer, smashed together. Let a whole
• 1:23:06
  Speaker 1: brown as if you're browning a giant patty, and then
• 1:23:10
  Speaker 1: take a spatch and flip the whole thing over. Definitely
• 1:23:14
  Speaker 1: off on, we'll trap the steam you want to release
• 1:23:18
  Speaker 1: the liquids anyway. That's I'm done with the browning of
• 1:23:24
  Speaker 1: the meat. Just satisfied with that. Yeah, But that that's
• 1:23:27
  Speaker 1: part that's like the one way to do it. That's
• 1:23:31
  Speaker 1: a second way I mean it's some individual. I'm just saying,
• 1:23:37
  Speaker 1: if you can separate it out, if it's like fresh grind.
• 1:23:41
  Speaker 1: If it's not a fresh grind, then you can form
• 1:23:44
  Speaker 1: a flat patty to cover the whole pan. But you
• 1:23:46
  Speaker 1: gotta leave it alone, let a nice crisp develop and
• 1:23:50
  Speaker 1: then flip the whole thing and brown it all on
• 1:23:53
  Speaker 1: the break. That like a giant thin giant. Yeah. Yeah,
• 1:23:58
  Speaker 1: I would like to say it with my catchum kitchen.
• 1:24:02
  Speaker 1: I had for a show to kitchen all sorts of content,
• 1:24:10
  Speaker 1: but I had a hand grinder that was there all
• 1:24:13
  Speaker 1: the time, just lived on the counter and it I mean,
• 1:24:18
  Speaker 1: it takes less than ten minutes to grind burgers for
• 1:24:23
  Speaker 1: six people, as long as the meats pretty you know,
• 1:24:27
  Speaker 1: in a in a good place to grind. It was
• 1:24:29
  Speaker 1: it a grinder or a paster grinder? It was a
• 1:24:32
  Speaker 1: grinder ground. What's a past like doesn't work? That's yeah, yeah,
• 1:24:40
  Speaker 1: puts out like it puts out like a Bologny paste. Yeah,
• 1:24:44
  Speaker 1: likewa whatever, everything like we have growing up, we had
• 1:24:48
  Speaker 1: like what we called like the grinder. It was a
• 1:24:50
  Speaker 1: hand grinder. In hindsight, it was like it was like
• 1:24:54
  Speaker 1: if you'd like put all your meat between a couple
• 1:24:57
  Speaker 1: of steel plates and then draw car a handful of
• 1:25:00
  Speaker 1: times and then like put that in a bag and
• 1:25:03
  Speaker 1: frols it. That was our ground. No, no, but yeah,
• 1:25:08
  Speaker 1: hand grinder it. And you know the beauty of the
• 1:25:12
  Speaker 1: hand grinder is that it is very simple to clean too.
• 1:25:16
  Speaker 1: And I think they're small enough to where mentally you're
• 1:25:20
  Speaker 1: not thinking that you're taking on some big endeavor. Dude,
• 1:25:23
  Speaker 1: Am I to start keeping a hand grinder? It's great.
• 1:25:27
  Speaker 1: Put your hands in there and no grind your hands
• 1:25:28
  Speaker 1: off makes a serious, serious difference. I think fresh burger,
• 1:25:33
  Speaker 1: what fat content are you guys going? Oh, yeah, that's
• 1:25:35
  Speaker 1: a good question for you, Daniel. Yeah, you know, I
• 1:25:39
  Speaker 1: think if you're going to make a sausage you definitely
• 1:25:42
  Speaker 1: need fat. Is that all you do? I if I
• 1:25:48
  Speaker 1: had to pick one for the rest of my life,
• 1:25:51
  Speaker 1: I would do fifteen for burger and I do heavier
• 1:25:54
  Speaker 1: twenty for sausage. You do more than twenty for sausage. Yeah,
• 1:25:59
  Speaker 1: Like we've done the wild game, We've done getting fat,
• 1:26:04
  Speaker 1: getting fancy wild game flavored meat. Yes, I'm glad you're
• 1:26:08
  Speaker 1: bringing this up. I was going to a chef Buddy
• 1:26:11
  Speaker 1: Mileag just in town a couple of weekends ago, and
• 1:26:14
  Speaker 1: I was lamenting to him how the first time I
• 1:26:16
  Speaker 1: made Steve ken Drots fennel sauce address be it's not his,
• 1:26:20
  Speaker 1: but he shared it with us. I call it his
• 1:26:22
  Speaker 1: same way I call the marriage thing yours. It's pork fat,
• 1:26:25
  Speaker 1: and this is actly it's like pork pork fat, dude,
• 1:26:30
  Speaker 1: this is a This is some good pork fat venison.
• 1:26:35
  Speaker 1: And the recipe actually calls for venison. It's not beef
• 1:26:38
  Speaker 1: or or whatever veal um, yeah, which is still beef,
• 1:26:43
  Speaker 1: but it's and it's wonderful sausage. But when you cook it,
• 1:26:51
  Speaker 1: no matter how slow and carefully you do it, because
• 1:26:53
  Speaker 1: the slower, lower temperature you do you shouldn't shouldn't lose
• 1:26:56
  Speaker 1: as much fat, you still end up with, like I mean,
• 1:26:59
  Speaker 1: a solid if you're cooking six links in a pan,
• 1:27:02
  Speaker 1: there's a solid inch of fat when you take them
• 1:27:05
  Speaker 1: out right. So I'm like, dude, this sucks, like I'm
• 1:27:08
  Speaker 1: losing something, but the sausage is still so good. Like
• 1:27:11
  Speaker 1: I didn't want to change anything, and like he was here,
• 1:27:13
  Speaker 1: like poaching the meat. In fact, that'd be called frying.
• 1:27:20
  Speaker 1: But you do it inside too, And if you do
• 1:27:22
  Speaker 1: that low enough tamp you really don't fry. But that's
• 1:27:25
  Speaker 1: a but he was saying the quality and the time, Yeah,
• 1:27:32
  Speaker 1: but it was a funny, appreciate it. But he was saying,
• 1:27:36
  Speaker 1: the type of fat from where on the pig and
• 1:27:39
  Speaker 1: the quality of it will have a lot to do
• 1:27:42
  Speaker 1: with that. Yeah. But this dude, Yann he's talking about
• 1:27:44
  Speaker 1: cut I quick. This dude Yanni's talking about is so
• 1:27:47
  Speaker 1: next level that he Okay, if he's making coffee he
• 1:27:55
  Speaker 1: takes a filter and runs hot water through it for
• 1:28:00
  Speaker 1: to get out the flavor of the paper factory, like
• 1:28:05
  Speaker 1: a regular old brown paper filter or a white one.
• 1:28:09
  Speaker 1: He gives it like a Yeah, he was not careful
• 1:28:12
  Speaker 1: about his taste buds. He did not father in law.
• 1:28:17
  Speaker 1: He has not met your father in law. No, he's
• 1:28:20
  Speaker 1: been eating truffles and all that stuff. But I'm saying
• 1:28:23
  Speaker 1: it's legit. But I'm saying this is next level. This
• 1:28:27
  Speaker 1: is next level food prep that goes beyond the aspirations
• 1:28:31
  Speaker 1: of this show. But it's valuable to know anyways. Yeah,
• 1:28:35
  Speaker 1: but I'll I'll dose zero fat additional fat in my burger.
• 1:28:40
  Speaker 1: It's just like whatever that turns out to be. And
• 1:28:42
  Speaker 1: I've I've had incredible luck and served that to lots
• 1:28:46
  Speaker 1: and lots of folks that eat nothing but beef burger
• 1:28:50
  Speaker 1: with a lot of fat. Um. But when you're making
• 1:28:53
  Speaker 1: your different sausages, and you know, obviously like the world's
• 1:28:58
  Speaker 1: your oyster as far as like what want to put
• 1:29:00
  Speaker 1: into a tube? Um, But yeah, I think some like
• 1:29:05
  Speaker 1: doing a like course ground linked Italian sausage with a
• 1:29:09
  Speaker 1: bunch of fat in there, and with the going into
• 1:29:13
  Speaker 1: it with like the way I'm going to prepare these
• 1:29:15
  Speaker 1: is very slow, uh, lower heat, and you get that
• 1:29:21
  Speaker 1: meat to like poaching that fat. It's very very good.
• 1:29:24
  Speaker 1: And then but and you're also the end result isn't
• 1:29:28
  Speaker 1: a greasy sausage either, because that that fat is getting
• 1:29:32
  Speaker 1: away from from the meat. I'm sure it's not not
• 1:29:37
  Speaker 1: for all things all the time, just like most of
• 1:29:40
  Speaker 1: stuff we talked about. But I don't go, oh god,
• 1:29:43
  Speaker 1: I'm wasting this wild game. Yeah no, I know, man,
• 1:29:47
  Speaker 1: it's like it's a little bit of a sthetic. We've
• 1:29:48
  Speaker 1: talked about it all well. You and I got pretty
• 1:29:50
  Speaker 1: heated when on our Idaho trip um when we were
• 1:29:54
  Speaker 1: cutting up your buck, because I was like, hey, this
• 1:29:58
  Speaker 1: this meet is really good this at a whole mule
• 1:30:01
  Speaker 1: deer is gonna be really tasty. And you're like, listen,
• 1:30:03
  Speaker 1: I need to make sausage. So I'm going to grind
• 1:30:06
  Speaker 1: this deer and basically every chunk of meat that had
• 1:30:09
  Speaker 1: come up with. I'd be like, yeah, but don't you
• 1:30:11
  Speaker 1: want this? And You're like, no, I need to make sausage. Um,
• 1:30:17
  Speaker 1: you guts familiar with the cut that that we named
• 1:30:20
  Speaker 1: after Callahan called the Callahan throat roast, I am, I
• 1:30:28
  Speaker 1: didn't know that. Actually you knew that. I called it
• 1:30:31
  Speaker 1: throat loins like a tenderloin on the track? Who can?
• 1:30:37
  Speaker 1: Who can take a stab at explaining what a throat
• 1:30:39
  Speaker 1: roast is? You had to. You had to break it
• 1:30:42
  Speaker 1: down in the written word. So I haven't done it yet.
• 1:30:46
  Speaker 1: I'm going to on either side of the trachea. Yeah,
• 1:30:51
  Speaker 1: Like if you were to extend your chin up to
• 1:30:53
  Speaker 1: the ceiling right now and then put your two index
• 1:30:58
  Speaker 1: fingers on either side out of your atom's apple, that
• 1:31:02
  Speaker 1: big chunk of meat that should be on that in
• 1:31:07
  Speaker 1: going to the outside. You're doing a great job of
• 1:31:10
  Speaker 1: your neck. Those are your throat rolls or throat tenderlins.
• 1:31:16
  Speaker 1: We're coming up a moose and and someone got to
• 1:31:20
  Speaker 1: digging around and arrow when we're coming it up and
• 1:31:22
  Speaker 1: found those big on a moose er sizeable. Yes, And
• 1:31:26
  Speaker 1: I remember Cal was like just thaying like he thought
• 1:31:28
  Speaker 1: he discovered a previously undiscovered roast and you're supposed to
• 1:31:33
  Speaker 1: report back to us. Yeah, it tasted like moose. I
• 1:31:37
  Speaker 1: don't think there is any major discoveries there. What did
• 1:31:41
  Speaker 1: you find, Daniel? I haven't messed with the yet. I
• 1:31:43
  Speaker 1: have some ideas, but I don't want to disclose them yet. Okay, yeah,
• 1:31:47
  Speaker 1: but you're gonna do something special to throat rolls. Yeah,
• 1:31:49
  Speaker 1: I've got them separated. So I've got a trial that
• 1:31:51
  Speaker 1: act and then fix the error and then do it again.
• 1:31:57
  Speaker 1: Second back unique grain. You know, it's a very cross
• 1:32:03
  Speaker 1: wise and look at it from the side. There's it's
• 1:32:07
  Speaker 1: like it's like a tube inside of a tube. But
• 1:32:09
  Speaker 1: there's a sheath of silver skin in a circle. That
• 1:32:13
  Speaker 1: makes sense. It almost reminds you of like a like
• 1:32:15
  Speaker 1: a shank, except there's no bone. Does it make sense? Uh? Daniel?
• 1:32:23
  Speaker 1: Imagine that you're, um, you're dying, okay, trying to think
• 1:32:29
  Speaker 1: of what's killing You're dying of congenital heart failure no
• 1:32:34
  Speaker 1: very common in the UK. There's name something a bite
• 1:32:42
  Speaker 1: from a daddy long leg, okay, manage you got bit
• 1:32:44
  Speaker 1: by daylong. And it turns out that you read Spencer's thing.
• 1:32:49
  Speaker 1: You're like, oh, it doesn't matter you Uh, you started
• 1:32:52
  Speaker 1: being careless around them. You're out blood trailing a buck
• 1:32:56
  Speaker 1: and they're all over the blood as as they're wanting
• 1:32:58
  Speaker 1: to do. And you lay down to take a nap
• 1:33:00
  Speaker 1: and um and one gets you and you're dying. And
• 1:33:05
  Speaker 1: as you expire, someone asked you, like, what's your last
• 1:33:13
  Speaker 1: wild game tip? What would you say? You could pass
• 1:33:18
  Speaker 1: along one wild game tip salt your meat in advance,
• 1:33:24
  Speaker 1: so you'd be like, um, how far can you do it?
• 1:33:27
  Speaker 1: As you die? For me? Like SALTI SALTI salt. You
• 1:33:34
  Speaker 1: come to me, child, I'm leaving this world just for me.
• 1:33:38
  Speaker 1: Do it not too much? Just a little? Do you
• 1:33:50
  Speaker 1: do you rub it in? Do you sprinkle on top
• 1:33:52
  Speaker 1: and call it good? Or you get your hands in there?
• 1:33:57
  Speaker 1: Watch for that daddy? Do this? You gotta do it all.
• 1:34:07
  Speaker 1: Almost brought myself to tears imagining myself dying so clearly
• 1:34:11
  Speaker 1: come to me, all right, I don't know ahead of
• 1:34:15
  Speaker 1: talk about that ahead of time as a a that's
• 1:34:17
  Speaker 1: a broad notion what ahead of time is, because it
• 1:34:21
  Speaker 1: could be seconds before you cook it. It could be.
• 1:34:25
  Speaker 1: That's a good point, because I am back and forth
• 1:34:28
  Speaker 1: on the debate on how far in advanced I've gotten
• 1:34:32
  Speaker 1: to the point either either I do it like thirty
• 1:34:37
  Speaker 1: minutes an hour in advance at minimum, or a wait
• 1:34:41
  Speaker 1: to do it after that? Would rather do it? Um
• 1:34:47
  Speaker 1: like a very pain imagine a very painful death where
• 1:34:52
  Speaker 1: you're otherwise screaming in agony. Can you do that version
• 1:34:56
  Speaker 1: for me? No? Go on? Um. So, salt is probably
• 1:35:13
  Speaker 1: the most important thing in your pantry and your best
• 1:35:17
  Speaker 1: friend when it comes to wild game cooking, because like
• 1:35:21
  Speaker 1: the way you would brine a turkey before Thanksgiving, it's
• 1:35:26
  Speaker 1: d natures the protein strands, so the actual structure. You've
• 1:35:30
  Speaker 1: got these long fibers that are sorted intertwined together. It
• 1:35:35
  Speaker 1: can actually unravel and untwist them, and it has sort
• 1:35:39
  Speaker 1: of an osmosis effect. The longer it's sitting in salt
• 1:35:42
  Speaker 1: or a brine, the more the meat is able to
• 1:35:45
  Speaker 1: sort of reabsorb those juices, so that when you go
• 1:35:48
  Speaker 1: to cook, less juice is lost through the cooking process.
• 1:35:52
  Speaker 1: So your meat is juicier. But it's talking about strands
• 1:35:55
  Speaker 1: of protein. You're talking about like on a microscopic level.
• 1:35:58
  Speaker 1: This is something you can say, well, I mean if
• 1:36:00
  Speaker 1: you were to look at a brisket or you know,
• 1:36:04
  Speaker 1: you can see like how there's long fibers. But I
• 1:36:06
  Speaker 1: am talking about exactly. Um, but microscopically, yes, protein strands.
• 1:36:14
  Speaker 1: You're not seeing that happening. No, you don't know. You
• 1:36:17
  Speaker 1: don't see it happen. But if you do it right before,
• 1:36:20
  Speaker 1: it kind of releases a lot of liquid. So that's
• 1:36:22
  Speaker 1: where I'm on the fence of I don't want to
• 1:36:24
  Speaker 1: salt right before I cook because I want a really
• 1:36:26
  Speaker 1: nice seer. So it's like i'd rather just I was
• 1:36:30
  Speaker 1: going to bring that up like I sealed it, like
• 1:36:33
  Speaker 1: I'm about to see like the way I would season
• 1:36:35
  Speaker 1: to meet. It's a it's a healthy sprinkle, and I
• 1:36:39
  Speaker 1: salt and pepper, and I would do that the morning
• 1:36:42
  Speaker 1: I planned to cook some before I cook. Um just really,
• 1:36:49
  Speaker 1: I mean the longer the better. I mean I haven't
• 1:36:52
  Speaker 1: really explored extremely long times doing it other than I
• 1:36:56
  Speaker 1: think two days for jack rabbit, I've done that, but um, yeah,
• 1:37:02
  Speaker 1: doing salting it in advance just so much for helping
• 1:37:09
  Speaker 1: wild game retaining juice and one of the reasons why
• 1:37:12
  Speaker 1: we lose so much juice when we cook. Obviously the
• 1:37:17
  Speaker 1: heat you lose juice, but wild game is so lean.
• 1:37:21
  Speaker 1: So if you're thinking about like a domestic animal, not
• 1:37:25
  Speaker 1: only are they having fat on the outside of a muscle,
• 1:37:29
  Speaker 1: but inside there's little pockets of fat embedded in between
• 1:37:32
  Speaker 1: those fibers of muscle. And so whenever you're cooking, fat
• 1:37:37
  Speaker 1: acts as a as a barrier to heat transfer. So
• 1:37:41
  Speaker 1: it's slower to cook. Wild game cooks a lot faster,
• 1:37:44
  Speaker 1: you lose more juice and you don't have that mouth
• 1:37:47
  Speaker 1: feel of fat juices when you're binding into a meat
• 1:37:50
  Speaker 1: of a wild game. So I think adding salt beforehand
• 1:37:55
  Speaker 1: makes a huge, huge difference. That is my dying wish
• 1:38:00
  Speaker 1: to give dying piece of advice. Yeah, dying advice. Uh.
• 1:38:04
  Speaker 1: We talked about this, and I think people have will
• 1:38:07
  Speaker 1: have already heard this because we'll have already released it,
• 1:38:11
  Speaker 1: but yeah, they will have. We talked about with Jesse
• 1:38:15
  Speaker 1: Griffith's the Texas chef from your state there, and we're
• 1:38:19
  Speaker 1: but not on this subject. We're just talking about why
• 1:38:22
  Speaker 1: do people when you're frying fish, why do they season
• 1:38:28
  Speaker 1: the breading rather than just seasoning the fish, Like, get
• 1:38:35
  Speaker 1: the piece of fish exactly how you want it seasoned,
• 1:38:38
  Speaker 1: and then put your cor meal on it, rather than
• 1:38:40
  Speaker 1: trying to like figure out how the hell much seasoning
• 1:38:44
  Speaker 1: to put into the corn meal and how much is
• 1:38:46
  Speaker 1: the fish gonna pick up at the actual season. Just
• 1:38:49
  Speaker 1: season the fish, yeah, then put cormeal on, and then
• 1:38:52
  Speaker 1: you have the perfectly piece of season fish with cormeal
• 1:38:55
  Speaker 1: for the crispiness. That's a good point. I think that
• 1:39:02
  Speaker 1: season the porn Mill, I did a double double still
• 1:39:05
  Speaker 1: season and stuff. But now I'll put it now it's
• 1:39:07
  Speaker 1: like I did double batter, so you get like lots
• 1:39:09
  Speaker 1: of extra crunchy and you can put cay in it,
• 1:39:13
  Speaker 1: so it's like I taste that cayenne on the breading.
• 1:39:16
  Speaker 1: I'll tell you why I would put. I put paprik
• 1:39:18
  Speaker 1: in there now, and it's got like the color, Yeah,
• 1:39:20
  Speaker 1: it's a nice color. But I like that. And I
• 1:39:23
  Speaker 1: also like that when I do pre salt meat like
• 1:39:25
  Speaker 1: you're talking about it does uh moisture comes out of it.
• 1:39:29
  Speaker 1: I never thought to do it and then let that
• 1:39:31
  Speaker 1: some bit dry back out again. It's not that it's
• 1:39:33
  Speaker 1: going to really dry back out. It's it can reabsorb juices.
• 1:39:39
  Speaker 1: But I mean it does pull moisture out. So there's
• 1:39:44
  Speaker 1: if you're adding a ton of salt, then that's that's
• 1:39:47
  Speaker 1: a little different. I'm not I'm not talking about adding
• 1:39:50
  Speaker 1: a whole layer of salt. If you're going to add
• 1:39:52
  Speaker 1: a bunch of salt, then that's that's a different effect.
• 1:39:56
  Speaker 1: That is curing and that is drying out um, drying
• 1:40:01
  Speaker 1: out meat. So that's a little bit different. Um. Which
• 1:40:06
  Speaker 1: is something I do days in advance for birds. If
• 1:40:10
  Speaker 1: I want crispy skin, I'll put salt on it a
• 1:40:13
  Speaker 1: few days in advance and set it out on the
• 1:40:19
  Speaker 1: on like what do you call it, Like a wired
• 1:40:22
  Speaker 1: cooling rack. There's air breathing, and let it sit in
• 1:40:25
  Speaker 1: the open for a couple of days. It gets a
• 1:40:28
  Speaker 1: lot crispier that way. My brother Danny, he likes to
• 1:40:31
  Speaker 1: just take big chunks of moose meat or whatever and
• 1:40:34
  Speaker 1: just sets them out a cooling rack and his fridge.
• 1:40:36
  Speaker 1: He leave in there for a week. Yeah, just letting
• 1:40:39
  Speaker 1: me get a crusted on them. Yeah. I used to
• 1:40:42
  Speaker 1: do a lot of stuff that I had too many kids,
• 1:40:44
  Speaker 1: and I was just like, everything's kidding. You don't have
• 1:40:46
  Speaker 1: control over your fridge. It's just just just boiled me. Okay,
• 1:40:53
  Speaker 1: how how would you like to die? Oh? My last final? Yeah,
• 1:41:00
  Speaker 1: it's help for me to know. Calls how I'm gonna die.
• 1:41:03
  Speaker 1: People moving a piano above you, but you wouldn't have
• 1:41:08
  Speaker 1: he sees it coming, sees I'm watching it come and
• 1:41:11
  Speaker 1: you have to spout out one last wild Game too.
• 1:41:14
  Speaker 1: It's the end. Mm hmm. I can come back to you.
• 1:41:23
  Speaker 1: Oh man, the pianos coming loose. I hope nobody's underneath us.
• 1:41:27
  Speaker 1: There's Johnnie. What's he saying? It's something about wild Games
• 1:41:33
  Speaker 1: music on the piano plays. Uh, this is heavy duty.
• 1:41:40
  Speaker 1: I can we can catch by, I can come back
• 1:41:42
  Speaker 1: to me. I can't give you just any old tip. Phil,
• 1:41:45
  Speaker 1: you probably have one. No, you asked me if I've
• 1:41:52
  Speaker 1: heard anything stupid on the show. Yeah, asking me about
• 1:41:56
  Speaker 1: Wild Game. That was the first stupid thing anybody said. Spencer,
• 1:42:00
  Speaker 1: you want to go, I can go. If you're not
• 1:42:01
  Speaker 1: ready yet, I can go. Okay, So there you are.
• 1:42:04
  Speaker 1: What's caused death probably congenitive failure of recent events earthquakes,
• 1:42:10
  Speaker 1: so a lot of them going on here. If you
• 1:42:12
  Speaker 1: don't die from an earthquake, you die from situations surrounding
• 1:42:15
  Speaker 1: an earthquake. Right. Well, we're like a few days past
• 1:42:17
  Speaker 1: the sixtieth anniversary of Hegen light quake. Okay, so you're
• 1:42:22
  Speaker 1: camping in a large mountain, camping down at Hegen Lake.
• 1:42:25
  Speaker 1: It fell on you and you're under hundreds of feet
• 1:42:29
  Speaker 1: of rocks and you know that there's no survival, but
• 1:42:32
  Speaker 1: you probably have a long time. Okay, you're in your
• 1:42:35
  Speaker 1: you're you're in your you're grounding something not in your car.
• 1:42:38
  Speaker 1: The cars protected you. Um, you have no way of moving,
• 1:42:41
  Speaker 1: there's nothing to eat, but there you are. But somebody's
• 1:42:43
  Speaker 1: fished tube down to you that you can talk into
• 1:42:47
  Speaker 1: the rescuer. Um, I would say. And I used to
• 1:42:51
  Speaker 1: be like pretty stubborn about this is using a meat
• 1:42:54
  Speaker 1: thermometer when I wasn't like super competent with my wild
• 1:43:00
  Speaker 1: game cooking. I thought it was like admitting defeat. Almost
• 1:43:05
  Speaker 1: if you use a meat thermometer, you're like showing your
• 1:43:09
  Speaker 1: ignorance for I don't know how to get this to
• 1:43:11
  Speaker 1: medium rare. And like, once I started doing that, it
• 1:43:15
  Speaker 1: made me a way better cook, like for that specific
• 1:43:18
  Speaker 1: piece of meat and then future pieces of meat that
• 1:43:21
  Speaker 1: it was cookie as well when they didn't have to
• 1:43:23
  Speaker 1: use that meat ther mometer. So I would say, like,
• 1:43:26
  Speaker 1: that would be my diag wish. If you're not confident,
• 1:43:28
  Speaker 1: if you, uh, I feel like you're constantly overcooking or
• 1:43:31
  Speaker 1: pulling something out that's underdone, just use me meat the monter.
• 1:43:35
  Speaker 1: It's so easy and it makes like a big difference
• 1:43:38
  Speaker 1: in the long run. Let's say I was passed out
• 1:43:40
  Speaker 1: in the back seat of that car that got crushed
• 1:43:43
  Speaker 1: under the earthquake rubble. I would wake up and I
• 1:43:47
  Speaker 1: would say, um, you'd say your thing, and then I
• 1:43:50
  Speaker 1: would say, but only if it's a halfway decent meat thermometer,
• 1:43:55
  Speaker 1: because I've had a lot of meat the moters over
• 1:43:56
  Speaker 1: the years. Dude, you pull it out of the counter,
• 1:43:58
  Speaker 1: you pulled it out of the or, and it's like, oh,
• 1:44:02
  Speaker 1: that's weird. My house is a hundred ten degrees. It's like,
• 1:44:04
  Speaker 1: there are a lot of meats alter that are useless. Yes,
• 1:44:08
  Speaker 1: you have to check it. There's like all kinds of
• 1:44:10
  Speaker 1: ways to calibrate them. Yeah. I was gonna say, don't
• 1:44:12
  Speaker 1: you could just calibrate it. I never did you that.
• 1:44:15
  Speaker 1: I now have what I call a Steve ken drot,
• 1:44:17
  Speaker 1: which just as just as I'd like to credit him
• 1:44:19
  Speaker 1: with the sauceage recipe, I credit him with basically manufacturing
• 1:44:22
  Speaker 1: the meat thermometer that he told me to purchase. What
• 1:44:25
  Speaker 1: is that thing? I didn't buy one, and I think
• 1:44:29
  Speaker 1: it's slick as ship man. You're not talking thermopan, right, Yeah,
• 1:44:32
  Speaker 1: that is it? Red with a poker. The poker like
• 1:44:36
  Speaker 1: turns on that little LCD screen every time. Yeah, yeah,
• 1:44:39
  Speaker 1: that's what you're talking about. I've taken I've I've done
• 1:44:44
  Speaker 1: my well, my kids didn't feel well. I made him
• 1:44:45
  Speaker 1: suck on that thing. See they had a hot fever.
• 1:44:48
  Speaker 1: I haven't had to calibrate that, trust you. Yeah, but yeah,
• 1:44:51
  Speaker 1: but it's a trust eat once you get dialed and
• 1:44:54
  Speaker 1: you know, that's what I would say from the back seat. Yeah,
• 1:44:56
  Speaker 1: but overusing them, it's a good one. Like I'm my
• 1:45:00
  Speaker 1: phase on my steaks, on my burgers. It just made
• 1:45:02
  Speaker 1: a big difference in the long run of like making
• 1:45:05
  Speaker 1: me more competent cook. Yeah, because why have it be
• 1:45:11
  Speaker 1: that you don't know if you overdid it until you
• 1:45:13
  Speaker 1: go to the table and cut into it. But I
• 1:45:15
  Speaker 1: think there's a lot of people left. I think to
• 1:45:17
  Speaker 1: like my family specifically, I've never seen them use and
• 1:45:19
  Speaker 1: meet thermometer, and I think there's a lot of people
• 1:45:22
  Speaker 1: like that that just I don't know, don't realize how
• 1:45:27
  Speaker 1: great of a tool it is. Well, if you look
• 1:45:29
  Speaker 1: at like my body, uh, Pooter Andrew chef Rad Jilowski,
• 1:45:35
  Speaker 1: he walks around the meat thermometer stuck in his pocket.
• 1:45:37
  Speaker 1: He's a professional chef, So if he's willing to admit
• 1:45:43
  Speaker 1: his yeah, you know the other thing that pro stress
• 1:45:46
  Speaker 1: usually walk around with it in their pocket. Come on,
• 1:45:49
  Speaker 1: I'm gonna take a guess at it. Anybody phone tongs, Well,
• 1:45:54
  Speaker 1: that would be that would be used in the cooking application,
• 1:45:58
  Speaker 1: in the kitchen application, but as sharpie because they're always
• 1:46:02
  Speaker 1: freaking marking ship what it is and putting a date on. Yeah,
• 1:46:06
  Speaker 1: and that's like, that's not gonna be my my last
• 1:46:10
  Speaker 1: dying advice, but that's a that's a pro moves do that.
• 1:46:15
  Speaker 1: I hate looking leftovers and be like was that last
• 1:46:19
  Speaker 1: before that we had the taco meat cal you want
• 1:46:24
  Speaker 1: to go? I'm ready, I'm ready to go. Oh. I
• 1:46:27
  Speaker 1: think my dying advice on wild game cooking is just
• 1:46:31
  Speaker 1: cause of death. Real quick plane going down. Okay, so
• 1:46:36
  Speaker 1: it's you survived the initial impact or you're spiraling to
• 1:46:39
  Speaker 1: the surf to the earth. Well that one making I
• 1:46:43
  Speaker 1: must have survived the initial impact. But you know now
• 1:46:46
  Speaker 1: that this is not gonna happen for you. Yeah, that
• 1:46:49
  Speaker 1: makes more sounds like your legs, your back. Yeah, nobody
• 1:46:53
  Speaker 1: nobody dies easy in my family. Everybody lingers on. So
• 1:46:58
  Speaker 1: probably just for this reason. So it's just your like,
• 1:47:01
  Speaker 1: it's just your head, like your torus souls elsewhere and
• 1:47:04
  Speaker 1: your heads like make sure to yeah, make sure whatever
• 1:47:10
  Speaker 1: you do to just keep trying, keep cooking. That's what
• 1:47:15
  Speaker 1: I would say. That's if you can produce food that
• 1:47:20
  Speaker 1: somebody in your family or circle will not eat, then
• 1:47:25
  Speaker 1: you don't need to hang out with those people. It's
• 1:47:28
  Speaker 1: a good litmus test either way. So it's a two
• 1:47:31
  Speaker 1: piece of advice. It is going to eat for a
• 1:47:34
  Speaker 1: little bit, just just so. One, you're only gonna expand
• 1:47:38
  Speaker 1: your repertoire if you just keep trying things. Don't get
• 1:47:42
  Speaker 1: stuck in or rut doing the same old things, but
• 1:47:44
  Speaker 1: like try something new. Uh. And if you're nervous about
• 1:47:51
  Speaker 1: producing something that could potentially like somehow ruin a relationship,
• 1:47:57
  Speaker 1: that's a good thing as well, because if it actually
• 1:48:00
  Speaker 1: does ruin the relationship, those people aren't worth hanging out with.
• 1:48:05
  Speaker 1: Get him out of get him out of your circle. Yeah,
• 1:48:07
  Speaker 1: I saw some reason this saying that their wife doesn't
• 1:48:09
  Speaker 1: like wild Game. I'm like to get a new wife.
• 1:48:11
  Speaker 1: And I'm like a pro marriage dude. Right, Yes, I'm
• 1:48:14
  Speaker 1: like a spokesman for being married. You are a spokesman
• 1:48:16
  Speaker 1: for being married. I can't be around uh, certainly can't
• 1:48:19
  Speaker 1: be around your wife without hearing about marriage, that's for sure,
• 1:48:22
  Speaker 1: like her thinking you ought to be marriage. Yes, I'm
• 1:48:29
  Speaker 1: gonna go pro grill tip. Just got into a fight
• 1:48:34
  Speaker 1: with the grizzly bear. I did rip his jaws apart,
• 1:48:39
  Speaker 1: so he's dying as well. He's with you. He's gonna
• 1:48:41
  Speaker 1: give a wild game tip. He's gonna be like I
• 1:48:43
  Speaker 1: love uncle berries. Yeah, when they're right after the first frost,
• 1:48:49
  Speaker 1: when there's sugar spikes, that's the best. But one of
• 1:48:52
  Speaker 1: the swivees, one of the swis really eat a lot
• 1:48:55
  Speaker 1: of honey. Contrary to popular opinion, one of the swives
• 1:49:01
  Speaker 1: took me, got me across my abdomen and my guts
• 1:49:04
  Speaker 1: are hanging out a lot of blood. So we're beyond
• 1:49:07
  Speaker 1: the piano. Oh yeah, that wasn't that exciting the piano?
• 1:49:14
  Speaker 1: But no, I got this tip because I saw on
• 1:49:18
  Speaker 1: your Instagram. I forget what kind of meat you had
• 1:49:21
  Speaker 1: on the grill, but somebody or a couple of people
• 1:49:25
  Speaker 1: remarked how you had your grill grades in upside down. Yeah,
• 1:49:28
  Speaker 1: and they were right, they were right. Well I noticed that,
• 1:49:32
  Speaker 1: and then like a week or two later, I think
• 1:49:34
  Speaker 1: that most people in America's check this out. We buy
• 1:49:38
  Speaker 1: my brother in law buys a brand new we Ever
• 1:49:41
  Speaker 1: from Ace Hardware, and listen, I love Ace. I'm not
• 1:49:43
  Speaker 1: bashing Ace. It's like ACE is the place I believe it.
• 1:49:46
  Speaker 1: I get such feels like, yeah, I walk in there
• 1:49:50
  Speaker 1: with a freaking random bolt or lightbulb or whatever, and
• 1:49:54
  Speaker 1: I just like hold it in the air and somebody
• 1:49:56
  Speaker 1: walks up to me and goes follow me, like every
• 1:49:59
  Speaker 1: single time. It's not like going into a home depot
• 1:50:01
  Speaker 1: or oh my god, no nothing. If I can get
• 1:50:04
  Speaker 1: it to Ace, I'm going to Ace. Anyways, we he
• 1:50:07
  Speaker 1: bought a brand new Webber grill and that day you
• 1:50:10
  Speaker 1: could get assembled and delivered, shows up and next day
• 1:50:14
  Speaker 1: I'm out there flipping burgers, and I'm like, god freaking
• 1:50:17
  Speaker 1: burgers are just like sticking, and like my burgers are
• 1:50:20
  Speaker 1: like in the grates, Like, what in the hell is
• 1:50:22
  Speaker 1: going on here? I looked down, like son of a bitch,
• 1:50:25
  Speaker 1: those grills are upside down. It's an epidemic, man, because
• 1:50:30
  Speaker 1: when you look at it, it looks you think for
• 1:50:32
  Speaker 1: some reason, your mind so like one this uh grill
• 1:50:37
  Speaker 1: happened to have two grades and uh stay sit side
• 1:50:41
  Speaker 1: by side, and when you pick one up and look
• 1:50:43
  Speaker 1: at it, one side sort of has like a triangular
• 1:50:46
  Speaker 1: shape to the grill bar. I'm gonna call it right,
• 1:50:51
  Speaker 1: and it sort of comes to a point almost the
• 1:50:53
  Speaker 1: other side. If you flip it open, the bottom of
• 1:50:56
  Speaker 1: that triangle is like the bottom of the triangle is
• 1:50:59
  Speaker 1: fly right. For some reason, everybody's brain thinks that the
• 1:51:03
  Speaker 1: pointy burn lines into it. Yeah, exactly, that's exactly what
• 1:51:08
  Speaker 1: it is. Where in fact, when you do that, like
• 1:51:11
  Speaker 1: in case with these burgers, the burgers sink in between
• 1:51:15
  Speaker 1: those holes and those pointy I just pushed too much,
• 1:51:19
  Speaker 1: and you and then when you run your spatula underneath
• 1:51:21
  Speaker 1: that burger, you're not gonna get underneath that burger really,
• 1:51:24
  Speaker 1: And then you need to take the corner of your
• 1:51:25
  Speaker 1: spatulate and scrape it along there to get that stuff out. Yes,
• 1:51:30
  Speaker 1: or in my case, what I did is I transferred
• 1:51:32
  Speaker 1: all the burgers over the one side and just flip
• 1:51:34
  Speaker 1: those grates and let that stuff burn off. And uh yeah,
• 1:51:38
  Speaker 1: so when your grates are flat, you can run a
• 1:51:41
  Speaker 1: spatula and stuff soon and you don't have to, um
• 1:51:45
  Speaker 1: be scraping all that stuff off all the time. I'm
• 1:51:47
  Speaker 1: glad I saw that. I'm glad I did that post
• 1:51:49
  Speaker 1: on Instagram. And normally when like there's there's people who
• 1:51:53
  Speaker 1: like you on Instagram, you want to share something that
• 1:51:56
  Speaker 1: that you like or that you feel whatever likes something
• 1:51:59
  Speaker 1: like it'll be of interest us two people. H it'll
• 1:52:02
  Speaker 1: be you know, provide entertainment people. And no matter what
• 1:52:05
  Speaker 1: you do, there's always the like critic. Yes, they'll zoom
• 1:52:10
  Speaker 1: in to find things in the background to say negative
• 1:52:13
  Speaker 1: thing if it's if it's like, if it's not readily
• 1:52:15
  Speaker 1: apparent what they could say negative, they will like zoom
• 1:52:20
  Speaker 1: the image until they can find something that they can
• 1:52:23
  Speaker 1: say negative about what's in the background. Um, they'll they'll
• 1:52:27
  Speaker 1: find some negative thing about it. It'll be like, yeah,
• 1:52:30
  Speaker 1: great job on those burgers. They look perfect, But I
• 1:52:33
  Speaker 1: see you're wearing flip flops and that's not very SI.
• 1:52:35
  Speaker 1: Or I see a plastic water bow in the background. Um.
• 1:52:39
  Speaker 1: You know, you say you like conservation, but obviously your
• 1:52:43
  Speaker 1: whole life's a lie because I zoomed and someone had left.
• 1:52:45
  Speaker 1: You know, there's like that guy. Normally, the noise that
• 1:52:49
  Speaker 1: those people make in my mind is it makes this
• 1:52:51
  Speaker 1: noise when I'm reading their comments. It sounds like this, right,
• 1:52:57
  Speaker 1: It's like that noise. But the do would notice the
• 1:53:00
  Speaker 1: grill was like, hey man, you know in a super
• 1:53:05
  Speaker 1: cool way. It was like, you know, your grills are
• 1:53:08
  Speaker 1: upside down, And I was like, I initially wanted to
• 1:53:12
  Speaker 1: be like, don't you tell me how to set my
• 1:53:14
  Speaker 1: grill up? I looked like, God, him, he's right, He's right.
• 1:53:18
  Speaker 1: I have two cents on this, but I don't think
• 1:53:20
  Speaker 1: it really applies in your situation. Because of the way
• 1:53:23
  Speaker 1: that the greats are pointed at one end, sometimes they're
• 1:53:27
  Speaker 1: made to be flipped both ways because some ways are
• 1:53:32
  Speaker 1: you complexiflying complexifying right now, Sometimes you can get higher
• 1:53:37
  Speaker 1: over the coals, and if you flip it around, you
• 1:53:39
  Speaker 1: get low on the coals. For hotter heat. So sometimes
• 1:53:43
  Speaker 1: they're meant to be flipped. Mh. But but then but
• 1:53:49
  Speaker 1: the great would be the same way. It doesn't change
• 1:53:51
  Speaker 1: on mine. Yeah, the great would be still be the same, right,
• 1:53:54
  Speaker 1: it would just adjust the height, like the shape of
• 1:53:57
  Speaker 1: the surface would still remain the same if it was
• 1:54:00
  Speaker 1: if you had a flipper style, yeah, you would have
• 1:54:03
  Speaker 1: would notice that one side would be just barely on
• 1:54:07
  Speaker 1: top of the coals versus another side would be raised
• 1:54:09
  Speaker 1: up higher. I like good throwing the cast iron on
• 1:54:13
  Speaker 1: the grill to like with you know, the tragger where
• 1:54:16
  Speaker 1: you got a lot of smoke going around, so you
• 1:54:19
  Speaker 1: get indirect heat, but so you get like the pancake
• 1:54:24
  Speaker 1: griddle flat top cooking, but you get some smoke in
• 1:54:28
  Speaker 1: there too. I like that a lot. Yeah, the other
• 1:54:34
  Speaker 1: grill surface for it. In recent years, like those pink
• 1:54:38
  Speaker 1: Himalayan salt blocks, seems like it becomes real sexy to
• 1:54:41
  Speaker 1: cook on and stuff. Oh yeah, you ever used one?
• 1:54:44
  Speaker 1: Or do you have any thoughts on a long time ago?
• 1:54:47
  Speaker 1: And every time I see when I say I need
• 1:54:50
  Speaker 1: to buy that, and then I'd look at my car
• 1:54:53
  Speaker 1: and say, oh, I have the handheld car. I don't
• 1:54:55
  Speaker 1: feel like carrying it you want you mean like people
• 1:54:58
  Speaker 1: cooking on salt blocks. Yes, like like the size of
• 1:55:02
  Speaker 1: your laptop and like that thick. Yeah, body mine just
• 1:55:08
  Speaker 1: mentioned cooking some stuff. I'm one of those. I have one,
• 1:55:10
  Speaker 1: and I've done like white meat and fish on it
• 1:55:13
  Speaker 1: and stuff. But I don't know that it's like that
• 1:55:15
  Speaker 1: much better. I don't know that I would is kind
• 1:55:18
  Speaker 1: of fun though, Yes, it looks it looks cool. Yeah,
• 1:55:22
  Speaker 1: for sure, it looks pretty. Don't don't over salt your
• 1:55:24
  Speaker 1: meat before you put it on there, like the block
• 1:55:28
  Speaker 1: like sweats kind of with the meat you're cooking and salted,
• 1:55:31
  Speaker 1: so that's neat. But I don't know that it's like
• 1:55:33
  Speaker 1: an advantage. So if you had, if you were down
• 1:55:37
  Speaker 1: onto that, if you're down onto that rubble and you're
• 1:55:40
  Speaker 1: like and ps that meaning to try, I says, what
• 1:55:47
  Speaker 1: do you guys think about him and salt Box. I
• 1:55:49
  Speaker 1: don't think I buy the hype, That's what I would say.
• 1:55:52
  Speaker 1: I feel like, but what about salt box, Yeah, i'd
• 1:55:57
  Speaker 1: say I don't. I don't buy the hype quite yet.
• 1:55:59
  Speaker 1: But maybe there's the right piece of meat or right
• 1:56:02
  Speaker 1: recipe that it's like this improves the end product. It's
• 1:56:07
  Speaker 1: been a really long time since I've done it. Um,
• 1:56:11
  Speaker 1: we did some flat rock hot rock cooking. Oh yeah, yeah,
• 1:56:17
  Speaker 1: remember that, Joannie? No did you want in New Zealand
• 1:56:21
  Speaker 1: with us? Now? It's hards hard for me to picture
• 1:56:25
  Speaker 1: not being with you, honest. I just assume that everything
• 1:56:28
  Speaker 1: that happened to be honest was there. I watched a
• 1:56:30
  Speaker 1: buddy mine I was guiding with forget he forgot a firepan, right,
• 1:56:36
  Speaker 1: which firepan is an apparatus that works real good as
• 1:56:39
  Speaker 1: a grill for like wild and Scenic river designations. You
• 1:56:43
  Speaker 1: can't just to have a fire wherever you want to
• 1:56:45
  Speaker 1: have a fire, so you have to have firepan. While
• 1:56:47
  Speaker 1: he forgot the firepan, and then I will just sat
• 1:56:51
  Speaker 1: back and quite honestly did not utter a word as
• 1:56:55
  Speaker 1: I watched him explain this very intricate story to this
• 1:57:00
  Speaker 1: family of five on why he was going to grill
• 1:57:03
  Speaker 1: their steaks on top of our river rocks. Uh, the
• 1:57:08
  Speaker 1: reality is he just forgot the firepan. But he's like, yes,
• 1:57:15
  Speaker 1: it was great, it was really great. We one time
• 1:57:18
  Speaker 1: where um hunting mountain goats in Alaska and you couldn't
• 1:57:25
  Speaker 1: for a couple of days, you couldn't hunt at all.
• 1:57:26
  Speaker 1: It's just too foggy. You can't see anything. And we
• 1:57:29
  Speaker 1: stumbled into abandoned plaster mine um that had been abandoned
• 1:57:34
  Speaker 1: long ago, and they were doing like suction dredge mining
• 1:57:36
  Speaker 1: for gold and they left wet suits. They left. It
• 1:57:39
  Speaker 1: was like they walked away from the place. So their
• 1:57:42
  Speaker 1: wet suits had been torn apart by bears, like bears
• 1:57:44
  Speaker 1: like neoprene for some reason. And the wet suits are
• 1:57:47
  Speaker 1: just everywhere and little pieces, and we're kind of digging
• 1:57:51
  Speaker 1: through all the debris and rubble. They probably brought it in,
• 1:57:53
  Speaker 1: I don't know, and snow machines or something. The winter
• 1:57:55
  Speaker 1: flew it in and then left it land. And uh.
• 1:57:58
  Speaker 1: We found a twenty pound propane tank with a weed
• 1:58:04
  Speaker 1: burning torch head, and we lugged that back to our camp.
• 1:58:11
  Speaker 1: And we were staying in a little a teepy tent
• 1:58:14
  Speaker 1: that didn't have a floor in it, and we would
• 1:58:17
  Speaker 1: just set that propane tank up aiming at rocks. So
• 1:58:22
  Speaker 1: we just turned it on full blast because just sitting
• 1:58:24
  Speaker 1: out no one can get out of the mountains anyways.
• 1:58:25
  Speaker 1: We just turned on full blasts and set a rock
• 1:58:27
  Speaker 1: in front of it until that rock got hot as
• 1:58:30
  Speaker 1: ship and then carry the rock and set it in
• 1:58:33
  Speaker 1: the middle of the tent and to keep it like
• 1:58:37
  Speaker 1: radiate some nice heat for a while. And then by meanwhile,
• 1:58:39
  Speaker 1: we have another one out there getting ready, yeah, getting ready,
• 1:58:43
  Speaker 1: and just having like rock eaters, and I haven't had
• 1:58:45
  Speaker 1: my leather chopper mitten so I could carry the rocks
• 1:58:48
  Speaker 1: back and forth apri pool very little. My wife saved
• 1:58:54
  Speaker 1: my tomatoes by doing the hot rock trick this year. No, yes,
• 1:58:58
  Speaker 1: because I planted tomatoes like mid June, thinking, by golly,
• 1:59:01
  Speaker 1: that's plenty late enough. And then like five days later
• 1:59:04
  Speaker 1: we had like four or five inches at the house
• 1:59:06
  Speaker 1: and she yeah, and she just took like we had
• 1:59:10
  Speaker 1: some leftover vice queen from the remodel, so she covered
• 1:59:13
  Speaker 1: the you know, already had the cages up, so she
• 1:59:16
  Speaker 1: just laid that over the cages and then just through
• 1:59:18
  Speaker 1: the oven on like four through a couple of giant
• 1:59:20
  Speaker 1: rocks in there. Then ran the rocks down to the tomatoes,
• 1:59:24
  Speaker 1: stuck them in there, and it made a little greenhouse
• 1:59:26
  Speaker 1: and no good tomatoes made it out fine. I don't
• 1:59:31
  Speaker 1: have any red ones yet, man, but dude, I do
• 1:59:34
  Speaker 1: not have a read tomato. It's killing me because they're
• 1:59:37
  Speaker 1: coming in when I'm not going to be here. Okay,
• 1:59:39
  Speaker 1: here's my dying thing. Um I forgot, I had to.
• 1:59:45
  Speaker 1: It was a slow It was a slow death. One
• 1:59:48
  Speaker 1: of them was, um, one of my dying ones. Oh
• 1:59:51
  Speaker 1: I remember the two? Could I give it to? One is?
• 1:59:58
  Speaker 1: If you cut dear stay aakes, just take a break
• 2:00:01
  Speaker 1: for a while. I'm not saying they're bad, but just
• 2:00:03
  Speaker 1: don't cut deer steaks for a while. Cook hole muscle chunks.
• 2:00:07
  Speaker 1: Cook one two pound chunks of meat that you that
• 2:00:11
  Speaker 1: you see, hear all surfaces, and then finish it in
• 2:00:17
  Speaker 1: your oven, or that you just put in your grill.
• 2:00:21
  Speaker 1: Give it a good sear, turn the grill down, close
• 2:00:24
  Speaker 1: the lid, and cook it till it's you know, one
• 2:00:28
  Speaker 1: thirty with your meat thermometer, and then cut it. Take
• 2:00:31
  Speaker 1: a break from deer steaks. You that you honest? I
• 2:00:35
  Speaker 1: like it. As a youngster, we always cut all of
• 2:00:38
  Speaker 1: our large muscles into steaks. We frols it like that.
• 2:00:44
  Speaker 1: Everything You never throws a block of like a block
• 2:00:47
  Speaker 1: of meat. You know, if you freeze the block of meat,
• 2:00:50
  Speaker 1: when you thaw it out, you can choose to cut
• 2:00:52
  Speaker 1: its then for a long time instead of writing deer
• 2:00:56
  Speaker 1: steaks on the packagees me. My brother started writing venison
• 2:01:00
  Speaker 1: s slash R. People would think it was my initials,
• 2:01:03
  Speaker 1: but it was steak roast meaning chef's choice, stop cutting
• 2:01:10
  Speaker 1: steaks and cook some home muscle meat. Then if I
• 2:01:12
  Speaker 1: still had a little that it was like it was
• 2:01:15
  Speaker 1: like one of those things where doctors are like, oh,
• 2:01:16
  Speaker 1: we're losing them. But then like like I came back
• 2:01:20
  Speaker 1: right and and and then then I flatline again. I'm
• 2:01:24
  Speaker 1: still kind of hanging in there. Then that would go, uh,
• 2:01:27
  Speaker 1: never cook a separate meal for your children. Mm hmm.
• 2:01:33
  Speaker 1: Then I would die. Yeah, that goes beyond wild game,
• 2:01:38
  Speaker 1: that's just life. If they said, yeah, they're like, okay,
• 2:01:42
  Speaker 1: but what about any last just general life advice, and
• 2:01:46
  Speaker 1: I'd say unredated the wild game, and they're like, yeah,
• 2:01:51
  Speaker 1: just whatever, anything helpful for the universe. I was a
• 2:01:54
  Speaker 1: don't cook separate meals for your children. Stop stop doing that.
• 2:02:01
  Speaker 1: Stop making them like noodles. That goes right into just
• 2:02:06
  Speaker 1: making life easy for your kids. Yeah, stop doing that.
• 2:02:12
  Speaker 1: Make it easy because there you're exposing them to variety,
• 2:02:17
  Speaker 1: sure whatever, making them meat, what you're eating, taking them
• 2:02:20
  Speaker 1: out into a rainstorm, setting up a tent in the rain.
• 2:02:23
  Speaker 1: Let them be cold a little bit. I might make
• 2:02:25
  Speaker 1: those guys stop even to having access to the children's
• 2:02:28
  Speaker 1: menu and restaurants, but that leads to food waste. Oh yeah,
• 2:02:31
  Speaker 1: because the smaller portions are helpful. I don't think you
• 2:02:34
  Speaker 1: told us what was killing you? Congenitive heart failure. Yeah,
• 2:02:40
  Speaker 1: it's flat line D nineteen. It could be coincidence that
• 2:02:47
  Speaker 1: it's uh after lunch, but I think feel like this
• 2:02:50
  Speaker 1: podcast has made me hungry. Oh yeah, hell yeah? Uh?
• 2:02:55
  Speaker 1: And you concluders Daniel, Wild Game, what'sn't your freezer? What
• 2:02:59
  Speaker 1: do you got going on? I have? I have some
• 2:03:03
  Speaker 1: good stuff in there. I have some stuff saved for
• 2:03:06
  Speaker 1: special occasions, and I have some stuff, um that are
• 2:03:09
  Speaker 1: just a little weird that I have ideas on, like
• 2:03:13
  Speaker 1: a snake. Do you have snake? I have a couple
• 2:03:18
  Speaker 1: of snakes. Um. You know when we did the when
• 2:03:22
  Speaker 1: I was at Rendezvous, I got to be a wild
• 2:03:24
  Speaker 1: Game judge content the contest they did, you find it
• 2:03:28
  Speaker 1: was hard to do. It was difficult because everybody wants
• 2:03:32
  Speaker 1: to serve you like five different things, and I just
• 2:03:36
  Speaker 1: want to judge you on one thing because I can't
• 2:03:39
  Speaker 1: remember twenty people cooking five different things. It's like, I
• 2:03:43
  Speaker 1: like two out of your five and the other three
• 2:03:46
  Speaker 1: were just average. So now you're just below average. Had
• 2:03:49
  Speaker 1: you just focused on that one good thing. Let's write
• 2:03:52
  Speaker 1: a co co email to whoever runs that, because I've
• 2:03:56
  Speaker 1: been saying it for years since Steve and I did it,
• 2:03:59
  Speaker 1: that they need to tie eating up the rules a
• 2:04:01
  Speaker 1: little bit because they're they're the playing fields just rough
• 2:04:05
  Speaker 1: and rumbling in there, and people are getting screwed out
• 2:04:08
  Speaker 1: of that deal. We're talking about Bad Country Hunter. When
• 2:04:10
  Speaker 1: you go to the Bad Country Hunters and Anglers Manual Rendezvous,
• 2:04:14
  Speaker 1: they have a wild game contest for different people from
• 2:04:16
  Speaker 1: different state chapters team up a cook wild game dishes,
• 2:04:19
  Speaker 1: and they bring in a bunch of judges, handful of judges,
• 2:04:23
  Speaker 1: the pick judges who would have like the right to
• 2:04:25
  Speaker 1: have an opinion. Yeah, I'd like to think I have
• 2:04:29
  Speaker 1: the right now you do. But it's hard. It's hard.
• 2:04:32
  Speaker 1: I find it, like I feel that like I would
• 2:04:34
  Speaker 1: I would like to tweak out their system for him. Yeah,
• 2:04:37
  Speaker 1: I kind of wanted to, but I was just happy
• 2:04:41
  Speaker 1: to be there, so no complaining. Do you you read
• 2:04:45
  Speaker 1: one of the judges too? Remember the snake. Was that Arizona?
• 2:04:49
  Speaker 1: I think that was Arizona. Yeah, I thought they served
• 2:04:52
  Speaker 1: a snake and I thought it was very good they did.
• 2:04:55
  Speaker 1: It was like a good job texture of a shrimp.
• 2:04:58
  Speaker 1: It was succulent, but it was like chicken ea flavor.
• 2:05:02
  Speaker 1: So it gave me a lot of ways to spin
• 2:05:04
  Speaker 1: off cooking with snake. Were you've been getting the snakes?
• 2:05:10
  Speaker 1: They had jack rabble rattle snake have Alina and they
• 2:05:15
  Speaker 1: freed the choia buds to right. They won the last
• 2:05:18
  Speaker 1: year that I was and they've won this year too.
• 2:05:20
  Speaker 1: They crushed it. They did. There was the same crew,
• 2:05:24
  Speaker 1: the two women. It was spearheaded about two women. I
• 2:05:29
  Speaker 1: think you're thinking Nevada because they did the big horn
• 2:05:33
  Speaker 1: sheep testicles. Well that was Nevada. I think you might
• 2:05:35
  Speaker 1: be right. I forgot it was a long time ago. Anyway,
• 2:05:40
  Speaker 1: that's a that's anti hunting organization. Did you know that?
• 2:05:43
  Speaker 1: What b h A man? Green decoys? Bro? Are you
• 2:05:48
  Speaker 1: green decoys up there? Anyway? So, yeah, I've got some
• 2:05:52
  Speaker 1: snake to mess with, and um, I've got some balls
• 2:05:57
  Speaker 1: of bore bore balls. Bore balls? Is that what you're
• 2:06:01
  Speaker 1: saving for the special occasion? That's a special occasion. That's
• 2:06:04
  Speaker 1: a big ball. So I've got a game show that
• 2:06:08
  Speaker 1: I'm like, oh shoot, I almost just gave away something
• 2:06:12
  Speaker 1: I can't tell you. You got people you watch a
• 2:06:15
  Speaker 1: game show with, and you're gonna sneak them balls. I
• 2:06:19
  Speaker 1: can figure that out that fast, is correct? Am I wrong?
• 2:06:22
  Speaker 1: It's caught? Yeah, but dang it, I missed that one. Up,
• 2:06:26
  Speaker 1: I can't. I won't serve I won't serve balls. So
• 2:06:28
  Speaker 1: heads up, if you're invited order Danielle's house to watch
• 2:06:30
  Speaker 1: some kind of game show whatever, you're eating his balls.
• 2:06:33
  Speaker 1: So before one you, guys, I was gonna do a
• 2:06:38
  Speaker 1: game show called Name that Game where I serve a
• 2:06:43
  Speaker 1: series of small plants and you have to figure out
• 2:06:46
  Speaker 1: what animal it is? Not what animals? Well, I think
• 2:06:50
  Speaker 1: there's some that's going to be a little clear to
• 2:06:52
  Speaker 1: know what animal, and it would be harder to distinguish
• 2:06:55
  Speaker 1: the cut in there. It's just vice versa. I think
• 2:06:59
  Speaker 1: you just get his points where one knowing you get
• 2:07:02
  Speaker 1: points for knowing the animal and extra for knowing the cut.
• 2:07:06
  Speaker 1: Yeahs at two points. Well, I'm not going to do
• 2:07:10
  Speaker 1: that one now because I just gave it away. That's
• 2:07:13
  Speaker 1: a big ball. Off some pig. I've seen some doozies. Yeah,
• 2:07:19
  Speaker 1: how big like golf ball, baseball? You know what I'm
• 2:07:24
  Speaker 1: gonna talk about that time we castrated that boar. Have
• 2:07:27
  Speaker 1: you ever had a colotche in Texas? Yeah, that's big,
• 2:07:30
  Speaker 1: it is. Yeah, like the round Ones's not the hot
• 2:07:35
  Speaker 1: dog ones. Yeah, it's like the weird rolls that are everywhere.
• 2:07:39
  Speaker 1: Like a very German thing too. Yeah. On the woods,
• 2:07:42
  Speaker 1: they're like breakfast. They're like pastries. Maybe I have They're
• 2:07:48
  Speaker 1: really good. I might eat one without catching what the
• 2:07:51
  Speaker 1: name of it was, but it doesn't. You have somebody
• 2:07:53
  Speaker 1: handed you like a breakfast sandwich at some point, kind
• 2:07:57
  Speaker 1: of an odd breakfast, like a ground all dough and
• 2:08:02
  Speaker 1: in the middle there's some sort of meat cheese Michigan.
• 2:08:08
  Speaker 1: They call him, you don't know, not purogis pete Doggins,
• 2:08:11
  Speaker 1: that's how you say it. Lavian. I have a a
• 2:08:17
  Speaker 1: substantial amount of carp filets, bone less Asian carp filets,
• 2:08:24
  Speaker 1: and uh in my vaccine them. Yeah, did you pick
• 2:08:30
  Speaker 1: the bones? Yeah? There there are no bones in this stuff.
• 2:08:34
  Speaker 1: Um heads predominantly silversum. Good for you. The my experience
• 2:08:43
  Speaker 1: with this stuff, though, is it is as flavorless. It
• 2:08:46
  Speaker 1: is beautiful fish, but it's as flavorless as you can
• 2:08:49
  Speaker 1: possibly get. Um. So I'm thinking about like doing some
• 2:08:54
  Speaker 1: like miso stuff or making some buns or you know,
• 2:08:57
  Speaker 1: marinating it and soy sauce and stuff like that. Up
• 2:09:00
  Speaker 1: it needs. I didn't realize carp was so bland. Well,
• 2:09:05
  Speaker 1: common carp is not common carp is like common carp different. Yeah,
• 2:09:10
  Speaker 1: has a loud common carp wear is a loud hat.
• 2:09:15
  Speaker 1: But a common carp is also an invertebrate eater um
• 2:09:21
  Speaker 1: and it isn't as specialized as like the silver carp
• 2:09:25
  Speaker 1: in the big head carp which are filter feeders. They
• 2:09:27
  Speaker 1: eat zo plank them from the day they can eat
• 2:09:30
  Speaker 1: to their last day, which turns out can be like
• 2:09:34
  Speaker 1: a hundred and seventeen years down the road. So I
• 2:09:36
  Speaker 1: don't think you properly emphasize that, like how difficult to
• 2:09:39
  Speaker 1: clean they are a northern pike for example. A lot
• 2:09:41
  Speaker 1: of people avoid like filet because they have the set
• 2:09:44
  Speaker 1: of y bones Asian card like big head and silvers
• 2:09:48
  Speaker 1: have three sets of wire bones. Yes, like you have
• 2:09:52
  Speaker 1: to be surgical, would you cut strips around all the
• 2:09:55
  Speaker 1: y bones so the way? Yeah, I mean that's really
• 2:09:59
  Speaker 1: what what they're doing. One um, the interesting thing and
• 2:10:02
  Speaker 1: interesting technique is the direction that the bones run. They
• 2:10:06
  Speaker 1: actually run, they kind of slightly angle from the tail
• 2:10:09
  Speaker 1: towards the head, and so when you you can do
• 2:10:15
  Speaker 1: a top filet is what they were calling it, which
• 2:10:18
  Speaker 1: is basically fileting the meat off the tops of the
• 2:10:21
  Speaker 1: y bones, which would be like your dead center along
• 2:10:25
  Speaker 1: the backbone, kind of traditional filet cut. But what they're
• 2:10:28
  Speaker 1: doing is they go from the tail towards the head
• 2:10:32
  Speaker 1: and they're not, you know, getting a lot of depth.
• 2:10:35
  Speaker 1: It's maybe a quarter inch max on like a big
• 2:10:37
  Speaker 1: carp um. But by going from the tail to the head,
• 2:10:42
  Speaker 1: your knife is actually pushing the bones down the direction
• 2:10:46
  Speaker 1: they want to go, and you get a deeper filet
• 2:10:51
  Speaker 1: and no bones. But if you were to try to
• 2:10:53
  Speaker 1: go from the head to the tail, then you're you're
• 2:10:56
  Speaker 1: hitting bones the whole way and you're basically just getting
• 2:10:58
  Speaker 1: like meat putty off of them. Yeah. Yeah, So you
• 2:11:02
  Speaker 1: got like your backbone pieces like your loin strips, and
• 2:11:06
  Speaker 1: they're like carp strip and then you have a center
• 2:11:08
  Speaker 1: file at which that one I just talked about coming
• 2:11:11
  Speaker 1: off the tips of the bones, and then there's a
• 2:11:13
  Speaker 1: belly meat piece that's totally boneless. Um. And then some
• 2:11:18
  Speaker 1: of these guys I was talking to, like they don't
• 2:11:22
  Speaker 1: care about the bones at all, and they're just chopping
• 2:11:25
  Speaker 1: up that whole file at throwing the whole thing in
• 2:11:26
  Speaker 1: the fryer, and you're like eating around the bones head
• 2:11:30
  Speaker 1: like that. Yeah. Man, I went to a place where
• 2:11:34
  Speaker 1: they were trying to use and to make This guy
• 2:11:35
  Speaker 1: was trying to start out this place and make fish
• 2:11:37
  Speaker 1: oil out of them and drank some of that oil
• 2:11:40
  Speaker 1: out of them. He was trying to like incinerate them,
• 2:11:43
  Speaker 1: you know, and then you get like an oil from
• 2:11:46
  Speaker 1: the wild. He was trying to find a way that
• 2:11:49
  Speaker 1: they could sort of get some economic some byproducts off
• 2:11:54
  Speaker 1: of them, you know, in order to encourage harvest. Yeah,
• 2:11:57
  Speaker 1: well that's what the status Tennessee Uh, Tennessee Wildlife Resource
• 2:12:02
  Speaker 1: Agency is actually putting a ten cent per pound um,
• 2:12:07
  Speaker 1: not a bounty, but basically like a state incentive, which
• 2:12:11
  Speaker 1: brings the market price of Asian carp up to uh,
• 2:12:16
  Speaker 1: you know, right in the ballpark of catfish catfish. Yeah,
• 2:12:21
  Speaker 1: so they're subsidizing the subsidizing the commercial harvest. Yeah, they're
• 2:12:25
  Speaker 1: even supplying nets two folks that want to get into
• 2:12:29
  Speaker 1: the catfish gild netting game. The carpet gild netting yep,
• 2:12:33
  Speaker 1: ver sorry, carte gild netting. Yeah, yeah, it's pretty wild.
• 2:12:37
  Speaker 1: But the way it was explained to me when I
• 2:12:39
  Speaker 1: was looking into this about that netting is when they
• 2:12:42
  Speaker 1: first came in there, they would have like nine inch
• 2:12:43
  Speaker 1: square gill net in order to let all the game
• 2:12:46
  Speaker 1: fish through, and you can pretty quickly eliminate like certain
• 2:12:50
  Speaker 1: size classes of fish out of waters. But as that
• 2:12:54
  Speaker 1: with them being filter feeders, that the idea that they
• 2:12:57
  Speaker 1: put forth to me, what we're talking about, like these
• 2:12:59
  Speaker 1: these invade of carp species in the Mississippi Ohio rivers.
• 2:13:04
  Speaker 1: What they're saying is that you could eliminate size classes
• 2:13:08
  Speaker 1: and be pretty strategic or pretty surgical with your mesh
• 2:13:11
  Speaker 1: size what size carp you're catching. But even if you
• 2:13:14
  Speaker 1: removed all of the large fish, so let's say even
• 2:13:18
  Speaker 1: dropped down to a four inch mesh, right, you'll remove
• 2:13:22
  Speaker 1: all of the carp that are of a certain size,
• 2:13:25
  Speaker 1: but the river will still support X pounds of carp.
• 2:13:30
  Speaker 1: It's just achieving its poundages through different sized fish. So
• 2:13:36
  Speaker 1: by removing all this higher age class size class fish,
• 2:13:41
  Speaker 1: You're still gonna have the same number of pounds of
• 2:13:43
  Speaker 1: filter feeding carp. You're just not gonna have any big ones.
• 2:13:46
  Speaker 1: You just got shiploads of small ones and they're eating
• 2:13:48
  Speaker 1: the same amount of food. Yeah, does that explained? Because
• 2:13:51
  Speaker 1: this is an old idea. I don't know if it's
• 2:13:53
  Speaker 1: still current. I think it is still current. But you know,
• 2:13:56
  Speaker 1: the way you measure any sort of life in a
• 2:13:59
  Speaker 1: river is just biomass. And so so if you're a
• 2:14:02
  Speaker 1: big trout person, you could go to a river that's
• 2:14:05
  Speaker 1: got six eighty pound trout. Let's say, right, it never happened,
• 2:14:10
  Speaker 1: But unless you're talking taman or something, anyway, you could
• 2:14:14
  Speaker 1: have like six eighty pound trout, or you could have
• 2:14:19
  Speaker 1: you know, eight hundred six pound trout. Being that that's
• 2:14:23
  Speaker 1: what that's what they're saying. The problem with with gil
• 2:14:26
  Speaker 1: netting carp is, Yeah, you're not going to reduce the
• 2:14:30
  Speaker 1: poundage of carp that are in the river eating plankton.
• 2:14:33
  Speaker 1: You're just gonna change the size structure. And what they
• 2:14:36
  Speaker 1: need is like other fish in that game's fish category
• 2:14:42
  Speaker 1: to have like booming population years that could outbalance that
• 2:14:49
  Speaker 1: biomass equation, which is pretty much isn't gonna happen because
• 2:14:53
  Speaker 1: the carp is so good at reproducing and you know,
• 2:14:56
  Speaker 1: a huge carp is going to create a hell of
• 2:14:59
  Speaker 1: a lot more eggs then a tiny Maybe over the
• 2:15:02
  Speaker 1: long term you can wind of driving down the biomass.
• 2:15:05
  Speaker 1: Yeah yeah. And you know the issue with specifically these
• 2:15:09
  Speaker 1: filter feeding carp is they eat the same thing as
• 2:15:14
  Speaker 1: they do when they're ninety as they do when they're
• 2:15:18
  Speaker 1: juvenile fish um, which is zoo plankton and your game
• 2:15:23
  Speaker 1: fish species. When they're a juvenile fish, that's what they
• 2:15:27
  Speaker 1: start out eating is zoo plankton. Then they move on too,
• 2:15:32
  Speaker 1: you know, other foods. But the issue is right, you
• 2:15:37
  Speaker 1: could have tens of thousands of ninety pound filter feeders
• 2:15:45
  Speaker 1: that are eating the same thing as you know, you're
• 2:15:48
  Speaker 1: one inch finger laying bass or pike or whatever, walleye
• 2:15:53
  Speaker 1: croppy um. So they're going to outcompete those tiny, tiny fish.
• 2:15:58
  Speaker 1: That's the fear up, well, not even fear. I think
• 2:16:01
  Speaker 1: it's demonstrated. Now you see a decrease in game fish
• 2:16:04
  Speaker 1: and sent those areas. Isn't that true? Um? Is that
• 2:16:08
  Speaker 1: not true yet? Man? According to the data, it's not
• 2:16:11
  Speaker 1: true yet. UM, like not seeing the repercussions in the
• 2:16:14
  Speaker 1: game fish. But what they're seeing is that they're seeing
• 2:16:16
  Speaker 1: a reduction in game fish that anglers are bringing m UM,
• 2:16:21
  Speaker 1: and a lot of it is just trying to figure
• 2:16:23
  Speaker 1: out how to fish around the carp. So, like one
• 2:16:25
  Speaker 1: of the guys that we went out with, he's a
• 2:16:27
  Speaker 1: big time croppy guy. He was very frustrated with the fishery. Um,
• 2:16:31
  Speaker 1: there's carp everywhere, um, and you're you know, traditional ways
• 2:16:35
  Speaker 1: of fishing for the croppie would be to get like
• 2:16:38
  Speaker 1: right on top of structure and fish down to it.
• 2:16:43
  Speaker 1: But what he found out that you were doing, because
• 2:16:46
  Speaker 1: this guy was really into the side scam so in
• 2:16:48
  Speaker 1: are I could really see what was happening. Is he'd
• 2:16:51
  Speaker 1: go over the top of structure, there'd be a bunch
• 2:16:54
  Speaker 1: of carp above the structure, the carpet freak out and
• 2:16:57
  Speaker 1: bail and then he'd get like maybe a croppy off
• 2:17:01
  Speaker 1: of the structure. But if you sat thirty yards back
• 2:17:07
  Speaker 1: and cast to the structure, making longer cast for croppy guy, um,
• 2:17:12
  Speaker 1: the carp would remain there on top of the structure.
• 2:17:16
  Speaker 1: His little tiny crop he baited fall through the carp
• 2:17:19
  Speaker 1: and he'd be able to pick off. You know, half
• 2:17:21
  Speaker 1: a dozen croppy off of that chunk of structure because
• 2:17:25
  Speaker 1: they weren't blown out when the cart blew out. Yeah,
• 2:17:30
  Speaker 1: or feeling the disturbance in the force if you will, Yeah,
• 2:17:33
  Speaker 1: I'm with you. Interesting suppose you've got any concluders, just
• 2:17:39
  Speaker 1: like peg bag. Enough of what Danielle and and Cal said,
• 2:17:41
  Speaker 1: it is just like try stuff for yourself. I can't
• 2:17:44
  Speaker 1: tell you how many times I was a kid that
• 2:17:46
  Speaker 1: I had in my head because someone said it that
• 2:17:48
  Speaker 1: like a running buck tastes bad, or antelope is gross. Um,
• 2:17:53
  Speaker 1: just stuff like that, and you need to just try
• 2:17:57
  Speaker 1: it for yourself. Like Danielle cooked a turkey sponge, right,
• 2:18:00
  Speaker 1: that's really strange, but it was good. I hadn't heard
• 2:18:03
  Speaker 1: of anybody cooking it before, but knowing what it was
• 2:18:06
  Speaker 1: made me wonder why do we throw it away? And
• 2:18:08
  Speaker 1: I I'm willing to eat something that could be horribly,
• 2:18:12
  Speaker 1: horribly terrible just to know for myself that it's bad
• 2:18:16
  Speaker 1: instead of just hearsay of it. There's a sponge away,
• 2:18:19
  Speaker 1: it's worthless. And recently the obvious we we've cooked things
• 2:18:23
  Speaker 1: as extreme as like crow and badger and it tasted
• 2:18:26
  Speaker 1: like red meat or tasted like dark meat from a
• 2:18:30
  Speaker 1: game bird. So you just don't like let those misconceptions
• 2:18:34
  Speaker 1: kind of muddy your view of a different wild game. Yeah.
• 2:18:37
  Speaker 1: I mean my whole lot of people are like, oh,
• 2:18:39
  Speaker 1: you know, panda bear burger isn't great. You know, it
• 2:18:43
  Speaker 1: really slowed you down, and you like get that in
• 2:18:45
  Speaker 1: your head. Then later you realize I should have been
• 2:18:48
  Speaker 1: hunting these things my whole life. You realize you could
• 2:18:51
  Speaker 1: have got a really pretty jacket and a great burger. Uh,
• 2:18:56
  Speaker 1: A lot of what we call over here. You can
• 2:18:58
  Speaker 1: go find out about the meat eat dot com. Tons
• 2:19:02
  Speaker 1: of information there, food stuff, Danielle's writing, Spencer's writing, all
• 2:19:06
  Speaker 1: kinds of stuff. We'll touch on greater detail there. Um
• 2:19:11
  Speaker 1: what else? Plug away, follow me on Instagram, Steven Ronella
• 2:19:15
  Speaker 1: at Stephen Ronella and then you can look and find
• 2:19:19
  Speaker 1: stuff and be like the do the do You're real
• 2:19:22
  Speaker 1: great no protective iywear. Yeah you're explitting when you're bear
• 2:19:29
  Speaker 1: feed again. All right, thank you