Latest / The MeatEater Podcast / Ep. 140: Getting The Most Of It

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Ep. 140: Getting The Most Of It · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eat your podcast coming at you shirtless,
• 0:12
  Speaker 1: severely bug bitten and in my case, underwear listening podcast.
• 0:18
  Speaker 1: You can't predict anything. Uh this this is embarrassing. Uh.
• 0:29
  Speaker 1: The dude wrote in, like this is kind of like
• 0:34
  Speaker 1: stunningly embarrassing. But a guy wrote in, and uh, he's
• 0:37
  Speaker 1: driving all around the place. He says he drew from.
• 0:40
  Speaker 1: He drove from northwest Wisconsin, through the Prairie provinces of
• 0:43
  Speaker 1: Canada into the Yukon, all the way to the Alaska coast,
• 0:47
  Speaker 1: ten thousand miles of highway, listen to a bunch of
• 0:50
  Speaker 1: podcast episodes, and decided he need to scold me about
• 0:57
  Speaker 1: attributing a quote to Aldo Leopold that Elder Leopold did
• 1:03
  Speaker 1: not say. The quote is ethical behavior is doing the
• 1:05
  Speaker 1: right thing when no one else is watching, even when
• 1:07
  Speaker 1: doing the wrong thing is legal, which I've quoted a
• 1:09
  Speaker 1: thousand times. He says, Leopold never said such a thing ever.
• 1:14
  Speaker 1: Now he like goes down to be real mean to me.
• 1:16
  Speaker 1: This guy's name is Keith. But then you could tell
• 1:19
  Speaker 1: that he had the same problem because I have searched
• 1:21
  Speaker 1: through the Leopold archives and Madison, Wisconsin. While writing on
• 1:25
  Speaker 1: a related topic, and I found no such quote anywhere
• 1:28
  Speaker 1: in his writings or speeches. He scoured all of his works,
• 1:32
  Speaker 1: doesn't find those words. Last year, after seeing an anti
• 1:35
  Speaker 1: hunting group and a pro hunting group both use that
• 1:38
  Speaker 1: quote in the same week, attributing it to Leopold, I
• 1:44
  Speaker 1: decided to answer the question once and for all. I
• 1:46
  Speaker 1: contacted an Old associate, Curt Mind, the world's greatest Leopold authority,
• 1:51
  Speaker 1: a trustee of the Leopold Foundation, a professor of ecology
• 1:56
  Speaker 1: at University of Wisconsin, the author of the definitive Theopold Biography.
• 2:04
  Speaker 1: He doesn't know where that quote came from either. He
• 2:07
  Speaker 1: has read every quotable word Leopold ever wrote or said. Gosh,
• 2:13
  Speaker 1: I feel like in Bugle magazine's column, Dude, what's that
• 2:17
  Speaker 1: column called ethics or situation ethics? I believe is the column?
• 2:22
  Speaker 1: Come on, someone helped me out. Nobody else reas No, No No,
• 2:24
  Speaker 1: I don't know. I don't want to say that that
• 2:26
  Speaker 1: quote attributed to Aldo Leopold is like in the header
• 2:30
  Speaker 1: of that column. I've been reading that son of a
• 2:32
  Speaker 1: bitching quote for my not my whole life, but a
• 2:35
  Speaker 1: lot of it. I got turned on to Eldo Leopold.
• 2:38
  Speaker 1: I could tell you the year I got turned onto
• 2:39
  Speaker 1: Eldo Leopold would have been the reason I'm thinking of
• 2:45
  Speaker 1: that year because that was the first year we tried
• 2:46
  Speaker 1: to cook a de Year's tongue, which we'll be talking
• 2:48
  Speaker 1: about shortly. Um. Another thing, research just came out. They've
• 2:55
  Speaker 1: been doing this extensive study of links and fishers. Hold on,
• 3:00
  Speaker 1: we done with the quote, what did you do? Feel like?
• 3:05
  Speaker 1: I feel no, but I feel like I feel like
• 3:08
  Speaker 1: he's probably right as rude as he is. Here's how
• 3:11
  Speaker 1: he ends his email. Eldo was a great man and
• 3:15
  Speaker 1: a deep, deep thinker. But he never said what you
• 3:17
  Speaker 1: keep saying. He said, stop it. That's how he ends,
• 3:23
  Speaker 1: just straight talk. Stop it sounds like my daughter. Oh,
• 3:28
  Speaker 1: I think we're gonna get that one. Well, I didn't
• 3:32
  Speaker 1: say his last name, the run round name Keith from
• 3:36
  Speaker 1: other people. He dudes are driving around ten thousand mile
• 3:38
  Speaker 1: loops named Keith. I believe that this will be his
• 3:43
  Speaker 1: favorite podcast of all time. Oh yeah, Oh, he'll eat
• 3:45
  Speaker 1: it up. He'll eat it up because he's like, yeah,
• 3:49
  Speaker 1: you're wrong, this one's for you. Yeah. He's got a
• 3:53
  Speaker 1: lot of um. He's he's one of those dudes that
• 3:56
  Speaker 1: uh is like and you get to the bo of
• 4:00
  Speaker 1: his email and he has a lot of logos of
• 4:03
  Speaker 1: his affiliations, like you know you're going like hunting, fishing,
• 4:06
  Speaker 1: chat rooms for ums. Everybody ends with like a quote
• 4:12
  Speaker 1: CP can shooting twice is stupid stuff like that. Like
• 4:15
  Speaker 1: guys who like have a quote that like really sums
• 4:17
  Speaker 1: up their personality. He runs with um, he runs with
• 4:22
  Speaker 1: like his affiliations. I like the guy because he's the
• 4:26
  Speaker 1: kind of guy that rather than sitting there being annoyed
• 4:29
  Speaker 1: mm hm, he's like you know what he'd probably like
• 4:32
  Speaker 1: to know. I'm gonna send him no Nope. But in
• 4:36
  Speaker 1: his email stop it the bottom tagline. He doesn't have
• 4:40
  Speaker 1: any Leopold quotes. No, I'd even put that quote in
• 4:45
  Speaker 1: the bottom I think. And I was gonna say that
• 4:47
  Speaker 1: I said it nothing not one seven or now that
• 4:51
  Speaker 1: no one knows where it came from. Yeah, maybe maybe
• 4:53
  Speaker 1: he's just giving you permission to just own that one.
• 4:57
  Speaker 1: So I'm gonna start I'm gonna start making the dice
• 4:58
  Speaker 1: said it. And after you're quote, he says Steve right now,
• 5:01
  Speaker 1: and then it says thank you, Keith. Here's another quote
• 5:04
  Speaker 1: that probably isn't true, But I heard that Sammy Hagar.
• 5:08
  Speaker 1: Have we talked about this for you? Honest, I don't
• 5:10
  Speaker 1: think so. I heard that Sammy Hagar, and I even
• 5:13
  Speaker 1: looked up to see if he said this. It kind
• 5:15
  Speaker 1: of doesn't make sense, but I heard that Sammy Hagar
• 5:18
  Speaker 1: said that his lyrics come from thinking he knew what
• 5:21
  Speaker 1: someone was saying in a song, and then learn what
• 5:24
  Speaker 1: they're actually saying, and then just took what he thought
• 5:28
  Speaker 1: they were saying and made it a song. So kind
• 5:31
  Speaker 1: of plagiarism, like how in in a God to you know,
• 5:35
  Speaker 1: in the Garden of Eden, it sounds like he's saying
• 5:37
  Speaker 1: in a God of DaVita, So it'd be like if
• 5:40
  Speaker 1: you wrote a song like, well, now that I know
• 5:42
  Speaker 1: he's saying in the Garden of Eden, I'm going to
• 5:44
  Speaker 1: write a song where someone says in a Godadvita. But
• 5:47
  Speaker 1: I don't know what he could have heard that would
• 5:50
  Speaker 1: make that where he thought they were saying I can't
• 5:52
  Speaker 1: drive fifty five? Oh yeah, the original Like what was
• 5:57
  Speaker 1: the song? No, he is saying, do you know what
• 5:59
  Speaker 1: thise know what I'm saying said? So you can't take
• 6:03
  Speaker 1: that and go like, well, that's how he must have
• 6:05
  Speaker 1: come up with I can't drop a great example song.
• 6:09
  Speaker 1: I can't remember who the original artist is, but stuck
• 6:12
  Speaker 1: in a low die again? Yeah oh yeah, Creten, Yeah,
• 6:16
  Speaker 1: thank you. For many years decades, I thought that they
• 6:19
  Speaker 1: were saying, only the Good Die young. There's a similar
• 6:24
  Speaker 1: song similar to lyrics and sounds. So that's how they
• 6:27
  Speaker 1: came up with that song, only the Good Die Young.
• 6:29
  Speaker 1: That's how Billy Joel came up with that. Maybe I
• 6:32
  Speaker 1: thought Towns Vand's aunt penned. He might have, He might
• 6:36
  Speaker 1: have not created he wrote. He wrote every song. Unbeknownst
• 6:40
  Speaker 1: to a lot of people. He wrote all the songs. Yeah,
• 6:43
  Speaker 1: tragic him and J J. Kale can move on to
• 6:47
  Speaker 1: this fisher research out of Maine. There's everbody knows that
• 6:51
  Speaker 1: a fisher is. So it's a remember the Weasel family
• 6:55
  Speaker 1: Mustarland like a souped up Pine Martin, which is like
• 6:59
  Speaker 1: a souped up easil. Uh. They're doing some links research
• 7:05
  Speaker 1: in Maine and they're finding that and this is bizarre.
• 7:09
  Speaker 1: They're finding that fissures successfully prey on links. Wow wow,
• 7:20
  Speaker 1: because they're putting they have links with they have collared links.
• 7:26
  Speaker 1: And what people do when they're doing mortality studies. Is
• 7:28
  Speaker 1: you you put a collar on a thing that like
• 7:31
  Speaker 1: logs a GPS waypoint every whatever. I don't know, I
• 7:35
  Speaker 1: don't know what's typical in a mortality study, but it
• 7:37
  Speaker 1: logs a GPS waypoint every x hours and then all
• 7:40
  Speaker 1: of a sudden you see that thing doesn't move for
• 7:43
  Speaker 1: an unusual period of time, and then you go there
• 7:45
  Speaker 1: quickly and ask try to ascertain what's going on. They're
• 7:49
  Speaker 1: doing the links work in the winter sort of snow
• 7:50
  Speaker 1: on the grounds. You can get a pretty vivid picture
• 7:52
  Speaker 1: of what happened, and fishers seem to get on their
• 7:57
  Speaker 1: trail and track them. And they even mentioned in this
• 8:01
  Speaker 1: thing that it seems that during snow flurries, during snow storms,
• 8:05
  Speaker 1: they will make their move and jump on the links
• 8:09
  Speaker 1: and kill it by biting the back of its neck.
• 8:12
  Speaker 1: Now there should also be known about fishers, is there's
• 8:15
  Speaker 1: some bad mo fols because they're one of the few
• 8:17
  Speaker 1: things that really regularly kills porcupines. They get them rolled
• 8:22
  Speaker 1: over and attack the soft quillst belly patch. Pine Martin's
• 8:29
  Speaker 1: too too right. I don't know about Pine Martins. I
• 8:31
  Speaker 1: heard that, um their cousins. Yeah, Uh. Guy rode in
• 8:38
  Speaker 1: about Mark Kennyon was on this show, and he's talking
• 8:42
  Speaker 1: about eating apples. How you can eat apples to mask
• 8:45
  Speaker 1: your the scent that you breathe out. Uh if that
• 8:52
  Speaker 1: works now, I remember hearing the same thing about carrots, Like,
• 8:54
  Speaker 1: eat a bunch of apples, then you smell like something.
• 8:57
  Speaker 1: Do you would want to eat this guy, I was
• 8:58
  Speaker 1: saying one of the upsides, he acknowledged the many downsides.
• 9:02
  Speaker 1: One of the upsides of being a chaw dog is
• 9:06
  Speaker 1: that he when he's up in his tree spitting out
• 9:09
  Speaker 1: che spit, he's he's that deer come up and lick
• 9:11
  Speaker 1: up that dip. WHOA, you don't buy that, No, it's
• 9:17
  Speaker 1: gonna get people chewing. Yeah. A guy rode in that
• 9:20
  Speaker 1: we talked about you too much, and it's gonna make
• 9:22
  Speaker 1: and we've got a coup. People right in and say
• 9:24
  Speaker 1: that us talking about you made him made them start
• 9:27
  Speaker 1: dipping again. Relapse. He pulled a new gas station and
• 9:31
  Speaker 1: bought it him well, and another guy said that we're
• 9:34
  Speaker 1: talking about dip and I feel like when I'm talking
• 9:36
  Speaker 1: about I'm talking about people getting cancer and riddled with
• 9:38
  Speaker 1: holes in their face. But he said, we're gonna make
• 9:41
  Speaker 1: kids start dipping if we don't stop talking about dip.
• 9:44
  Speaker 1: So I I hesitated to talk about the deer attracting qualities.
• 9:48
  Speaker 1: But the one thing that we're missing there is that
• 9:51
  Speaker 1: you don't have to catalyze dipped have a smell by
• 9:55
  Speaker 1: putting in your mouth. You just bringing extra yetie down
• 9:58
  Speaker 1: to the cannon. There is some hot water and then
• 10:00
  Speaker 1: but around your tree stand like. It doesn't have to
• 10:02
  Speaker 1: touch your body. That's a good point. Can you just
• 10:04
  Speaker 1: buy a log, Yeah, have a just dribble it the
• 10:07
  Speaker 1: whole way out cancer free, or just just have Garrett
• 10:13
  Speaker 1: just put the lid on a bunch of his Garrett
• 10:15
  Speaker 1: Gatorade bottles. Yeah, yeah, you're going to you're doing a
• 10:19
  Speaker 1: sporting good star next to the doing the doing rut
• 10:22
  Speaker 1: yurin is just a bottle of dog should be Dug
• 10:25
  Speaker 1: Duran's piss and Dirt's cheese dirt spit. Or you make
• 10:28
  Speaker 1: a concoction of Buckman juice, Buckman juice and dirt myths
• 10:32
  Speaker 1: spit with some apple. That'd be a great product. Man.
• 10:35
  Speaker 1: It was, Yeah, Doug Duran's urine mixed with Dirt's cheese
• 10:39
  Speaker 1: spit and it's like a deer to be like the
• 10:42
  Speaker 1: world's greatest deer tracks. You can just call it rut. Okay,
• 10:47
  Speaker 1: one more quick thing I did my crraction. I talked
• 10:51
  Speaker 1: about deer looking up dip talked about fishers. I'm gonna
• 10:54
  Speaker 1: touch on New Zealand. It's a kind of baffling situation
• 11:00
  Speaker 1: and no one here is gonna have an expert opinion
• 11:02
  Speaker 1: on that and everything. Guy was talking about Seth Right,
• 11:05
  Speaker 1: you were just sharing with us recently about shot gobbling
• 11:08
  Speaker 1: turkeys by throwing rocks and stop signs. Okay, guy hunting
• 11:11
  Speaker 1: up state in New York, and he says the most
• 11:13
  Speaker 1: beautiful shot gobbling that occurs is that he hunts by
• 11:17
  Speaker 1: a lake that has a lot of loons, and in
• 11:20
  Speaker 1: the spring, the loon, a loon will light up the
• 11:25
  Speaker 1: little shot gobbled turkeys. That's what I have not heard before.
• 11:29
  Speaker 1: Added to the list. Who can do a loon call?
• 11:32
  Speaker 1: That's tough. That's pretty good, not bad? Uh. Okay in
• 11:38
  Speaker 1: New Zealand. Now this is this is just telling. I'm
• 11:40
  Speaker 1: just telling you this. I can't put any There's nothing
• 11:43
  Speaker 1: I can do here for you. I'm providing nothing but
• 11:47
  Speaker 1: telling about this is outside of my area of expertise.
• 11:50
  Speaker 1: I'm deeply American, but um, just as like game management
• 11:57
  Speaker 1: in Africa baffles me, game management in New Zealand baffles me.
• 12:00
  Speaker 1: But there's a debate going on where like in New Zealand, um,
• 12:07
  Speaker 1: the the sort of radical left of the environmental movement
• 12:12
  Speaker 1: is very anti game animals because there's no game animals
• 12:19
  Speaker 1: native to New Zealand. They had those big five pound birds,
• 12:22
  Speaker 1: but they killed them all prior prior. I think there
• 12:24
  Speaker 1: was always yeah, but I think they were extinct prior
• 12:27
  Speaker 1: to European contact, like the indigenous people. I think once
• 12:32
  Speaker 1: it was settled by you know what became the indigenous population,
• 12:36
  Speaker 1: those birds were wiped out. But when when Europeans started showing,
• 12:40
  Speaker 1: they started trucking over all the game animals that were
• 12:44
  Speaker 1: familiar with from Europe and also Asia and even some
• 12:47
  Speaker 1: from North America because they put some elk here in there.
• 12:50
  Speaker 1: But they brought tar over Himalayan tar and caught him
• 12:54
  Speaker 1: loose in New Zealand. And they occupy the alpine areas
• 12:59
  Speaker 1: of News Zealand and apparently cause some amount of damage
• 13:03
  Speaker 1: to native flora. So the hunters want all the game
• 13:08
  Speaker 1: animals they like to hunt for him and the left
• 13:13
  Speaker 1: side of the environmental spectrum would like to see them eradicated.
• 13:17
  Speaker 1: And right now there was like some really aggressive coal
• 13:22
  Speaker 1: was proposed. And typically when they go in cold tire
• 13:25
  Speaker 1: in New Zealand, so the government shoots him out of helicopters.
• 13:27
  Speaker 1: The reasons you see so much crazy stuff have in
• 13:29
  Speaker 1: New Zealand would never go on here, like you know,
• 13:32
  Speaker 1: landing helicopters next to animals and killing them and having
• 13:34
  Speaker 1: year round hunting with no bagging them. It's it's all
• 13:37
  Speaker 1: because it's non native. It's all non native wildlife that
• 13:39
  Speaker 1: isn't particularly welcome in a lot of places. But when
• 13:42
  Speaker 1: they when the government guys are up shooting him out
• 13:44
  Speaker 1: of helicopters. A lot of times I'll just shoot the
• 13:45
  Speaker 1: females and they'll leave bowls so guys can go hunt them.
• 13:50
  Speaker 1: But someone came up with this really aggressive coal plan
• 13:54
  Speaker 1: which would have you know, I guess, once and for all,
• 13:57
  Speaker 1: put the finishing touches on a nun for these populations
• 14:00
  Speaker 1: of tar, and the hunters got all mad. We had
• 14:04
  Speaker 1: a lot of hunters from New Zealand right and into
• 14:06
  Speaker 1: us saying, hey man, you should speak up on this,
• 14:09
  Speaker 1: but I can't really speak up on it with real authority,
• 14:10
  Speaker 1: because I don't really understand, but I know that when
• 14:13
  Speaker 1: I'm like, oftentimes you'll see hunters in New Zealand and
• 14:17
  Speaker 1: Australia kind of be like, hey, hunting here is good
• 14:21
  Speaker 1: or hunting here is okay because it's all non natives. Anyways,
• 14:24
  Speaker 1: we got to get rid of the non natives. So
• 14:26
  Speaker 1: it puts you in a weird situation if you've been
• 14:28
  Speaker 1: articulating that perspective and all of a sudden, I you're like, oh,
• 14:32
  Speaker 1: wait a minute, wait a minute, wait a minute, don't
• 14:34
  Speaker 1: kill them all right, it's a weird situation. What was
• 14:39
  Speaker 1: the aggressive plan the like liberal left or whatnot came
• 14:44
  Speaker 1: up with. Oh, it was killing hundreds of thousands of
• 14:46
  Speaker 1: tar and shooting all the bulls. Yeah, and you have
• 14:50
  Speaker 1: to assume there's probably like flavored with a little bit
• 14:54
  Speaker 1: of anti hunting sentiment the way it's presented to me,
• 14:57
  Speaker 1: because he used to leave bowls around because without females
• 15:00
  Speaker 1: are not doing allowed to explode the population. And then
• 15:02
  Speaker 1: hunters google hunt the bulls. Yeah, and you know whatever,
• 15:05
  Speaker 1: get the highs eat me. I own a toward New Zealand.
• 15:08
  Speaker 1: This is probably one of the more dangerous hunts I've
• 15:10
  Speaker 1: ever been on. What's your take on it? Man? My
• 15:15
  Speaker 1: take is I remember visiting, introducing yourself. Oh this is
• 15:18
  Speaker 1: Eduardo Garcia. Everybody, thanks for being here morning. Yeah. So,
• 15:24
  Speaker 1: having never been in New Zealand, UM, I still think
• 15:26
  Speaker 1: that anybody who lives on this earth can have some
• 15:29
  Speaker 1: type of perspective and and it's just based on where
• 15:32
  Speaker 1: you've been in life. So my perspective on the non
• 15:35
  Speaker 1: native species goes back to a trip I took in
• 15:37
  Speaker 1: my early twenties when I was working as a yacht chef.
• 15:40
  Speaker 1: So um, we were on a boat at a San
• 15:43
  Speaker 1: Diego and we went to an island called Guadalupe Island,
• 15:47
  Speaker 1: which is southwest of San Diego in the Pacific Ocean.
• 15:53
  Speaker 1: And it's a it's not a huge island, but let's
• 15:55
  Speaker 1: call it fifteen miles in length and maybe four miles
• 15:59
  Speaker 1: and it's most whitest part and it just comes straight
• 16:02
  Speaker 1: up out of the Pacific, so super deep blue water
• 16:04
  Speaker 1: right off shore. We were going there to fish for
• 16:07
  Speaker 1: tuna and to um uh check out the great whites
• 16:12
  Speaker 1: that literally just troll the perimeter. It's part of a
• 16:15
  Speaker 1: triangle of migration between San Francisco, Guadaloupe and Hawaii for
• 16:19
  Speaker 1: great whites and Pacific and one of the great whites
• 16:20
  Speaker 1: feed they're feeding on seals. They're feeding on seals. Yeah,
• 16:23
  Speaker 1: it's pretty sketchy kayak right into shore. They're feeding on
• 16:26
  Speaker 1: seals there. And then and then if you're fishing like
• 16:29
  Speaker 1: we were, you know, you're ending up with tons of carcasses.
• 16:32
  Speaker 1: And so a good time is to just wrap a
• 16:34
  Speaker 1: line on a yellow tail uh tuna or yellow fin
• 16:37
  Speaker 1: tuna's tail and you'll have eighteen footers hitteen footers just
• 16:41
  Speaker 1: cruising after you. After you cut the meat out. Yeah,
• 16:44
  Speaker 1: you'll have a cooler and you just put open the
• 16:46
  Speaker 1: drain a little bit and have a carcass in there
• 16:48
  Speaker 1: and just be dribbling blood into your you know behind
• 16:52
  Speaker 1: when you're swinging. Oh yeah, um. So that's what we're
• 16:55
  Speaker 1: there for, you know, with with the boss fishing. And
• 16:58
  Speaker 1: but when when we also went hiking on the island,
• 17:02
  Speaker 1: and this island was mostly de nuded. There was very
• 17:07
  Speaker 1: little trees, there was very little um flora and fauna,
• 17:11
  Speaker 1: and and there was skulls and live goats, so dead
• 17:15
  Speaker 1: and live domestic goats all over the island and what
• 17:20
  Speaker 1: I learned was that um whalers back in time time
• 17:25
  Speaker 1: of yore had dropped these goats off on their way
• 17:29
  Speaker 1: out to the like Eastern Islands and explorations of the Pacific,
• 17:33
  Speaker 1: and they used a few of these islands, not just Guadaloupe,
• 17:37
  Speaker 1: but Sedros Islands and islands off of Baja as these
• 17:41
  Speaker 1: um nurseries for food. On the return trip, they would
• 17:44
  Speaker 1: be returning lean and then they would be able to
• 17:47
  Speaker 1: harvest these goats that had just been living, happy and
• 17:50
  Speaker 1: fat on this island. Right, but the population exploded and
• 17:54
  Speaker 1: they literally ate everything on the island to the point
• 17:57
  Speaker 1: where the Mexican government came in and called most of
• 18:00
  Speaker 1: these goats back. But like the redbreasted robin, or I
• 18:04
  Speaker 1: think it's even there's an indigenous bird to that zone
• 18:07
  Speaker 1: called the Guadaloupe robin, similar to our American redbreasted robin
• 18:11
  Speaker 1: that almost went extinct. And and so that my take
• 18:14
  Speaker 1: on it is that like a place was built to
• 18:18
  Speaker 1: be a certain way, and the students, as soon as
• 18:20
  Speaker 1: we start screwing with mother nature, we're done, Like there
• 18:23
  Speaker 1: is absolutely no way to catch back up what I've seen.
• 18:28
  Speaker 1: Let me give you a two point counter um in
• 18:32
  Speaker 1: the case in New Zealand, so many of the things
• 18:35
  Speaker 1: that were like so many of the native species were eradicated,
• 18:40
  Speaker 1: you know, well driven to extinction or extirpated. Yeah, so
• 18:45
  Speaker 1: you've already kind of got I think that that sort
• 18:47
  Speaker 1: of provided a motivation to repopulate it. Right, So does
• 18:51
  Speaker 1: that And I'm not saying that's the final word on it,
• 18:53
  Speaker 1: but you have to like imagine, right, it's not like
• 18:56
  Speaker 1: you're like supplementing an existing thing. You kind of have
• 18:58
  Speaker 1: this place, like people want to this place where you expect,
• 19:01
  Speaker 1: like a large land mask to have large mammals, and
• 19:04
  Speaker 1: even though there weren't large mammals there, there was these
• 19:06
  Speaker 1: like large birds there, and so people probably felt an absence,
• 19:10
  Speaker 1: you know. Um, So there's that. A quick note on
• 19:14
  Speaker 1: the how the whalers used to stock islands all over
• 19:18
  Speaker 1: You care about the whalers that used to go and
• 19:20
  Speaker 1: get they'd stop buying get giant tortoises in a variety
• 19:26
  Speaker 1: of places like everywhere. Even people would stop into the
• 19:28
  Speaker 1: say shells later and get giant tortoises off there, and
• 19:31
  Speaker 1: they'd go to other areas and get them if they
• 19:33
  Speaker 1: liked him, because you could flip them over. Yeah, put
• 19:36
  Speaker 1: him in the hold of the boat, flipped over and
• 19:38
  Speaker 1: it would stay alive for months. You wanna talk about
• 19:43
  Speaker 1: humane slaughter practices? Oh my god. That The second counter
• 19:46
  Speaker 1: is this, and this is an interesting perspective on non natives.
• 19:49
  Speaker 1: Where the Hawaiian Islands weren't colonized until around eleven years ago,
• 19:56
  Speaker 1: So seafaring Polynesians discovered kind of in a truer sense
• 20:03
  Speaker 1: of the word being like the first people to discover
• 20:05
  Speaker 1: discovered the Hawaiians years ago, and they introduced and that
• 20:09
  Speaker 1: they quickly introduced uh, dogs, rats, probably accidentally pigs, okay
• 20:19
  Speaker 1: in a wide array of edible fruits, so like Hawaii
• 20:26
  Speaker 1: didn't have mango and papaya and pineapple and bread fruit.
• 20:31
  Speaker 1: This is all stuff that was cultivated. Sure, So I
• 20:35
  Speaker 1: was hunting in Molokai with some native Hawaiians and the
• 20:40
  Speaker 1: Nature Conservancy was had recently bought up some large properties,
• 20:44
  Speaker 1: and the Nature Conservancy was pushing an idea that they
• 20:47
  Speaker 1: wanted to eradicate the wild pigs off of the land
• 20:53
  Speaker 1: because they wanted to do a non native eradication. The
• 20:57
  Speaker 1: the Hawaiians articulated a perspect to me that we're indigenous people.
• 21:04
  Speaker 1: Were native people we've been here for however long we've
• 21:08
  Speaker 1: been here. The entire time that we've been here, we've
• 21:12
  Speaker 1: been here with pigs. How can I be native but
• 21:18
  Speaker 1: the pig be non native? And they said, if we
• 21:21
  Speaker 1: really wanted to get serious about eradicate non natives, I
• 21:25
  Speaker 1: would be looking towards you folks rather than these pigs.
• 21:31
  Speaker 1: So the point I mean, I think people get pretty
• 21:34
  Speaker 1: used to like, people get pretty used to have and
• 21:37
  Speaker 1: the animals around that they have into these boys in
• 21:40
  Speaker 1: New Zealand who have been writing and it's a really
• 21:42
  Speaker 1: insulting idea that you would that you would wipe out
• 21:49
  Speaker 1: there resource. Again, man, I don't really know. I don't
• 21:57
  Speaker 1: really know the answer. M It's like Texas yourself. Hey,
• 22:02
  Speaker 1: I'm Danielle Pruitt, Okay, Tea, Yeah, I live in Texas,
• 22:08
  Speaker 1: and it's sort of the same thing. There a lot
• 22:10
  Speaker 1: of non natives. You want to eradicate some of that,
• 22:14
  Speaker 1: but then again you have all these outfitters that profit
• 22:18
  Speaker 1: off of it. So it's like that constant battle between
• 22:23
  Speaker 1: the two ideas of what do you do with this
• 22:25
  Speaker 1: problem we have? And then the people who are banking
• 22:30
  Speaker 1: in on it, cashing in actually raised like keeping and
• 22:33
  Speaker 1: trapping pigs and letting them go. It's it's a catch
• 22:39
  Speaker 1: twenty two and yeah, the pigs and they get a
• 22:43
  Speaker 1: bad rap because they you know there they can be destructive, right.
• 22:47
  Speaker 1: But it's really it is different in this way than
• 22:51
  Speaker 1: a rainbow trout and brown trout, because I don't know,
• 22:55
  Speaker 1: there is some competition in the native rivers right with
• 22:58
  Speaker 1: with the native fish generally, not like brown trout generally
• 23:01
  Speaker 1: aren't causing trouble, No, not that we know of. I
• 23:06
  Speaker 1: think that there they know that there is some competition
• 23:09
  Speaker 1: in our rivers with native fish and the introduced trout. Right.
• 23:14
  Speaker 1: But yeah, so you all send made a campaign to
• 23:17
  Speaker 1: call out all rainbow and brown trout out of the
• 23:19
  Speaker 1: Rocky Mountain States attack. But you know what, I would
• 23:24
  Speaker 1: be in a position to be consistent if someone proposed
• 23:30
  Speaker 1: that to be consistent, I don't know, man, I was
• 23:36
  Speaker 1: gonna say, to be consistent, I would support it just
• 23:39
  Speaker 1: to be just to be just to have just to
• 23:41
  Speaker 1: be able to be to have the clarity. But you
• 23:44
  Speaker 1: see at my point that one of the things that
• 23:46
  Speaker 1: I believe is that there are moral and ethical compass
• 23:52
  Speaker 1: needs to migrate and mature with it, needs to evolve
• 23:58
  Speaker 1: with everything else and us because it it's it's kind
• 24:02
  Speaker 1: of an easy thing for us to say, yeah, like
• 24:06
  Speaker 1: let's bring it back to it's like original holistic way.
• 24:12
  Speaker 1: I I struggled to believe that that is absolutely actually
• 24:17
  Speaker 1: attainable in some scenarios. I don't believe. There you go.
• 24:22
  Speaker 1: And so what it means though, is that we have
• 24:24
  Speaker 1: to ship like it's a preparadigm shift. Needs to have
• 24:26
  Speaker 1: me going to shift our perspective as to Okay, well
• 24:28
  Speaker 1: what is the new normal? And you know, some of
• 24:30
  Speaker 1: these things are here to stay? You know, how do
• 24:32
  Speaker 1: we do how what is how do we continue to
• 24:36
  Speaker 1: uh the stewards well getting the funk out of the
• 24:40
  Speaker 1: way and just letting mother nature like coal also and
• 24:43
  Speaker 1: figured out you know, Like a friend was talking to
• 24:45
  Speaker 1: me about mountain lion hunting here in Montana last week
• 24:49
  Speaker 1: and he was saying, you know what I want to do?
• 24:50
  Speaker 1: He said, uh, he said, I think we need to
• 24:53
  Speaker 1: shoot um female mountain lions right for what purpose? UM two?
• 24:59
  Speaker 1: In his mind, it's part of UM game management, is
• 25:03
  Speaker 1: pat He's watching all the So I'm living in southwest
• 25:08
  Speaker 1: Montana where the predator population is robust and growing, right,
• 25:13
  Speaker 1: grizzly bears, wolves, mountain lions, you name it. That being
• 25:16
  Speaker 1: not even a debatable point. No, I want to clarify
• 25:19
  Speaker 1: for people. It's just by the numbers, you know. And
• 25:22
  Speaker 1: and so his point is like, hey, we need to
• 25:25
  Speaker 1: And he was just talking about mountain lions and I'm
• 25:27
  Speaker 1: just sharing a conversation that happened that he He's like,
• 25:30
  Speaker 1: you know what my point of view is, uh, is
• 25:33
  Speaker 1: I wanna I want to harvest female mountain lions. Um
• 25:37
  Speaker 1: eliminates the next generation just right off the bat. And
• 25:42
  Speaker 1: if we have a few more toms out there, the
• 25:43
  Speaker 1: tom's naturally will be culling their own kin to keep
• 25:49
  Speaker 1: their own population down. That's what other nature has instilled
• 25:53
  Speaker 1: in them to do, you know. And the practice fratricide.
• 25:57
  Speaker 1: There you go. And so he's in his way. He
• 26:00
  Speaker 1: was just saying like, I'm gonna mediate a little bit
• 26:03
  Speaker 1: just to kind of let mother nature take back over
• 26:05
  Speaker 1: a little bit. Which was interesting. I didn't have much
• 26:08
  Speaker 1: to debate there. I was just listening to him saying,
• 26:10
  Speaker 1: I hear you, you know, are you gonna eat it?
• 26:13
  Speaker 1: What's my next question? You're gonna eat it? And he's
• 26:15
  Speaker 1: one of those he's a little on the fence with
• 26:17
  Speaker 1: you know, the things he does and doesn't eat for
• 26:18
  Speaker 1: the wild. But um, I was like, well, funk it,
• 26:21
  Speaker 1: give it to me, I'll eat it. You know. Yeah,
• 26:23
  Speaker 1: it's pretty good. I've heard I heard taste like pig.
• 26:25
  Speaker 1: I like it. I like it. None of this is
• 26:28
  Speaker 1: what we're supposed to be talking about. Was every cool
• 26:29
  Speaker 1: one the things we brought up so far. That was
• 26:31
  Speaker 1: the perfect segue. I can't Yeah. Yeah, Edwarod just served
• 26:35
  Speaker 1: it up. Man, do you mind taking it and run?
• 26:38
  Speaker 1: And since I missed it? Yeah, speaking of eating mouth lions,
• 26:44
  Speaker 1: Oh no, because I wanted to segue into the tongue.
• 26:46
  Speaker 1: The tongue. Oh, so I gotta go back. I gotta
• 26:49
  Speaker 1: go here. Here, check out this one. Here's a segway
• 26:52
  Speaker 1: for you. Hey, remember when I was talking earlier about
• 26:57
  Speaker 1: m hmm, yeah, well here's why that was. When I
• 27:03
  Speaker 1: know it wasn't ninety six. We cooked tongue in ninety
• 27:07
  Speaker 1: four first time. Um, I had moved away from home
• 27:18
  Speaker 1: and was living with my brother Danny and our buddies
• 27:22
  Speaker 1: Brian and Matt Drost, and we lived in a house.
• 27:26
  Speaker 1: I remember my rent was on dollars a month. Um,
• 27:31
  Speaker 1: But also a part of the house was actually falling
• 27:33
  Speaker 1: away from the other part of the house where you
• 27:38
  Speaker 1: could run an extension card from inside out without opening
• 27:41
  Speaker 1: a door window, honestly, and like I remember, the shower
• 27:46
  Speaker 1: leaks so bad and the landlord wouldn't come over there
• 27:48
  Speaker 1: that we went and bought a gown of roofing tar
• 27:49
  Speaker 1: and roofing tar at our shower, and roofing tar takes
• 27:53
  Speaker 1: forever to dry in a shower, so you when you
• 27:56
  Speaker 1: set your like you set your shampoo bottle down, get
• 28:00
  Speaker 1: like roofing tier on it. So every ledge has a
• 28:04
  Speaker 1: roofing tire ring on it because it just took months
• 28:06
  Speaker 1: for that roofing tier to set up that kind of places.
• 28:08
  Speaker 1: And we're in a lot of dear meat and we're
• 28:10
  Speaker 1: in every part that we're just eating everything we could
• 28:12
  Speaker 1: get our hands on. Yeah, we ate four year between
• 28:16
  Speaker 1: the opening of bow season October one. We had four
• 28:20
  Speaker 1: year between the opening of bow season the beginning of
• 28:22
  Speaker 1: Christmas break, which started like December ten. And we always
• 28:27
  Speaker 1: knew that people could eat tongues. I was telling Danielle
• 28:31
  Speaker 1: about this yesterday and we would, uh, we just took
• 28:33
  Speaker 1: Remember one night we were partying and took a dear
• 28:36
  Speaker 1: tongue and just boiled the pot for a long time
• 28:39
  Speaker 1: and just didn't like, couldn't get it figured out. I
• 28:41
  Speaker 1: didn't know about the skin thing, right, did you guya
• 28:45
  Speaker 1: get that? And we kind of decided we sort of
• 28:50
  Speaker 1: put it on put that whole idea on ice for
• 28:52
  Speaker 1: a long time. But I'll point out that it also
• 28:54
  Speaker 1: took us many years to figure out what was up
• 28:56
  Speaker 1: with beaver tails. That it took a long long time
• 29:00
  Speaker 1: to be like, oh, so that's what they're talking about
• 29:02
  Speaker 1: when they talk about beaver tails. It's all fat inside.
• 29:07
  Speaker 1: It's like state grizzle inside there. I'm wondering if you
• 29:09
  Speaker 1: could just render that somehow, you could render it on it,
• 29:14
  Speaker 1: you could render it out for sure. Um, so there's that.
• 29:17
  Speaker 1: So Daniel talk about how you cook up to your tongue,
• 29:19
  Speaker 1: and then I want to I don't want to have
• 29:21
  Speaker 1: the I want to do. I will talk about Well,
• 29:25
  Speaker 1: we were talking about about this yesterday, and for people
• 29:30
  Speaker 1: who who look at it as this terrifying alien looking thing,
• 29:37
  Speaker 1: imagine that it's sort of like a little pot roast
• 29:41
  Speaker 1: that is enclosed in a hard rubber case. So all
• 29:46
  Speaker 1: you'd have to do no matter pretty much. I think
• 29:50
  Speaker 1: any tongue recipe is always started the same way. Boiling,
• 29:54
  Speaker 1: brazing and some sort of liquid too. Tender eyes cook
• 30:00
  Speaker 1: the meat on the inside, and you're also separating the
• 30:03
  Speaker 1: skin from the meat. And then when you plunge it
• 30:05
  Speaker 1: in that ice bath, that cold water shocks meat, it contracts,
• 30:09
  Speaker 1: and then you have a little bit of separation to
• 30:11
  Speaker 1: help you peel it. And from that point you're you
• 30:14
  Speaker 1: have like endless options. It's like a piece of meat. Um.
• 30:18
  Speaker 1: I was thinking about doing some sort of pot roast.
• 30:21
  Speaker 1: Cut it into big honks, added to carrots, potatoes, whatever,
• 30:26
  Speaker 1: some stock and what. Just put it back in the
• 30:29
  Speaker 1: oven for a while until all the vegetables are cooked,
• 30:31
  Speaker 1: and it's it's like a pot roast. But I think
• 30:34
  Speaker 1: there's a lot I have not tried that yet, a
• 30:38
  Speaker 1: lot of ideas. I used to always tell people that
• 30:40
  Speaker 1: it wasn't worth messing with any tongue up until you
• 30:44
  Speaker 1: got into like elk. But I'm not realized that that's
• 30:48
  Speaker 1: like not at all correct. Yeah, because that dear tongue
• 30:51
  Speaker 1: we did yesterday, it's a rare rod. Dear tongue makes
• 30:54
  Speaker 1: a lot of Yeah, it makes a really like a
• 30:58
  Speaker 1: like a definitely like a meal for someone or an
• 31:01
  Speaker 1: appetiser for six to eight people. Yeah, And I think
• 31:05
  Speaker 1: that's a nice thing about if you've got one tongue
• 31:08
  Speaker 1: and you want to have people over, have a dinner
• 31:11
  Speaker 1: party and really share something different than most people have
• 31:15
  Speaker 1: never experienced having that sliced up and seared. I think
• 31:20
  Speaker 1: whatever you do after you after you raise it, having
• 31:24
  Speaker 1: some sort of hard sear after, either on a grill
• 31:28
  Speaker 1: or in a hot saute pan, adds up a lot
• 31:31
  Speaker 1: of helps enhance that texture a little bit. Some coloration
• 31:35
  Speaker 1: is really big, but because it can get kind of
• 31:38
  Speaker 1: a weird look to it. Yeah, it's like that grayish color.
• 31:40
  Speaker 1: And to me, that's sort of the first thing I see.
• 31:44
  Speaker 1: I I always stay it all the time. You eat
• 31:46
  Speaker 1: with your eyes first, you see a meal. If it
• 31:48
  Speaker 1: looks like shit, you've got it in your head that
• 31:51
  Speaker 1: you're not gonna like it. So I always find some
• 31:54
  Speaker 1: way to add some sort of coloration to to that meat.
• 31:58
  Speaker 1: So have you ever just cured him? No? I haven't,
• 32:01
  Speaker 1: because when I first started getting better at preparing them,
• 32:04
  Speaker 1: it was because I hung out with a buddy mine
• 32:06
  Speaker 1: who's a chef and had like an actual restaurant, and
• 32:09
  Speaker 1: he used to do a lot of he used to
• 32:12
  Speaker 1: do a lot of tongue dishes in his restaurant. He
• 32:14
  Speaker 1: was Jewish, so he's got you know, like a just
• 32:17
  Speaker 1: like we're discussing this as well, like like Hispanic culture,
• 32:22
  Speaker 1: Bosque culture. You know, there's a bunch of cultures around
• 32:25
  Speaker 1: the world that like utilized tongue and have like tongue traditions.
• 32:28
  Speaker 1: But then Jewish delis it's a it's a very common
• 32:33
  Speaker 1: dish and like large Eastern cities of Jewish always have
• 32:36
  Speaker 1: tongue sandwich. So he he came from it from that perspective,
• 32:39
  Speaker 1: but was also very big into sharkoutrie. He would do
• 32:42
  Speaker 1: he would take like a dozen veal tongues and do
• 32:46
  Speaker 1: them all at once, and he would put him in
• 32:49
  Speaker 1: a dry brine skin on and cure him with pink salt.
• 32:57
  Speaker 1: So then when you then you raise him, pull the skin.
• 33:00
  Speaker 1: Then he'd smoke them, but it would be that pink
• 33:04
  Speaker 1: salt would turn it like a beautiful, beautiful red. Didn't
• 33:08
  Speaker 1: you do that on A've done that? I remember seeing that. Yeah,
• 33:13
  Speaker 1: So that's how he would conquer the color problem. And
• 33:16
  Speaker 1: it also make it that when you know I think
• 33:19
  Speaker 1: you should have to do first. It's just like really
• 33:20
  Speaker 1: quickly walked through the steps of like just how you cooked,
• 33:23
  Speaker 1: how you cooked your tongue yesterday? Yesterday's so we braised it.
• 33:29
  Speaker 1: You braised it in a little pot. Probably that was
• 33:33
  Speaker 1: that wasn't just water? Did you add stock? Okay? With stock?
• 33:37
  Speaker 1: So I like to think that whatever you're braising it
• 33:39
  Speaker 1: in imparts some flavor, So some sort of flavor. I
• 33:44
  Speaker 1: would have just done water because I don't think it
• 33:47
  Speaker 1: really matters. Probably did stop because I didn't want you
• 33:50
  Speaker 1: to look down on me. Well, and I told you
• 33:54
  Speaker 1: I never ever ever tell anybody to use like a
• 33:57
  Speaker 1: bullion cube. I really just hate. The only time I
• 34:03
  Speaker 1: would ever do that is because I have not yet
• 34:06
  Speaker 1: tested side by side brazen water brasen stock. If that
• 34:11
  Speaker 1: meat peel it and you were to take a slice
• 34:13
  Speaker 1: right then I haven't tested that yet. Yeah, because I
• 34:17
  Speaker 1: don't know how much you can actually penetrate, like flavor
• 34:21
  Speaker 1: the meat the way you normally would flavor meat in
• 34:24
  Speaker 1: stock with the Yeah, but I knew you were gonna
• 34:27
  Speaker 1: season it, and I knew you were going to make
• 34:30
  Speaker 1: you were going to make an accompaniment. Yeah, Yeah, I
• 34:33
  Speaker 1: think if you're like, yeah, if you were just gonna
• 34:35
  Speaker 1: be like no, I'm just gonna boil it like in
• 34:37
  Speaker 1: the old days, like they used to do on the
• 34:38
  Speaker 1: great planes buffalo, cut its tongue out, boil it, slice
• 34:42
  Speaker 1: it up, eat it. Then I would want to boil
• 34:43
  Speaker 1: it in a salted stock, right, But since you're gonna
• 34:48
  Speaker 1: do all that other junk, I would have just done
• 34:50
  Speaker 1: it water. But I didn't want you to come over
• 34:51
  Speaker 1: my house and think that I was a shitty cook,
• 34:53
  Speaker 1: so I put stock in there. I told you not
• 34:56
  Speaker 1: to use your good stock, though I did say that,
• 34:59
  Speaker 1: um yeah, and I think so you can braise it
• 35:02
  Speaker 1: stove top, put a lid on it low. Uh. Pressure
• 35:07
  Speaker 1: cookers are awesome tools to use. If you're man you
• 35:10
  Speaker 1: got to be careful of pressure cookers. What do you
• 35:12
  Speaker 1: mean because you can't monitor it? So I I am
• 35:17
  Speaker 1: a fan of manual pressure cookers. You're what you're supposed
• 35:22
  Speaker 1: to be doing. I'm sorry, Yeah, just marches through like bam, bam, bam.
• 35:29
  Speaker 1: What did yesterday? Okay? Okay, So we braised the tongue
• 35:33
  Speaker 1: until it was tender, and you could tell we stuck
• 35:35
  Speaker 1: a fork like one of the spokes of the fort
• 35:38
  Speaker 1: and you could tell that you could just sort of
• 35:39
  Speaker 1: slide it under the skin, and you knew the meat
• 35:42
  Speaker 1: was tender after about three and a half hours, so
• 35:44
  Speaker 1: we pulled it out, gave it an ice bath, peeled it,
• 35:48
  Speaker 1: which took a little bit of time. And you're kind
• 35:52
  Speaker 1: of peeling and kind of using a pairing knee. Yeah,
• 35:54
  Speaker 1: so you don't want to cut through the meat, and
• 35:57
  Speaker 1: so I used a pairing knife. I think a sup
• 36:00
  Speaker 1: for sharp filame knife that's really thin and flexible would
• 36:04
  Speaker 1: also help, just to sort of kind of like getting
• 36:07
  Speaker 1: silver scan who sharpened that knife? You sharpened it. It's
• 36:12
  Speaker 1: very sharp because it always seems like what those tongues, man,
• 36:17
  Speaker 1: you get like half of it that just comes right
• 36:19
  Speaker 1: off and then the other there's just there's different like
• 36:23
  Speaker 1: binding materials between the skin and the meat in different
• 36:27
  Speaker 1: locations on that tongue, and there's there's kind in rich pound.
• 36:32
  Speaker 1: Are you cool? You have said the thing all day? Well,
• 36:35
  Speaker 1: I got a question. I do, because she's marching through
• 36:37
  Speaker 1: the steps at the time. I do have a question.
• 36:40
  Speaker 1: I'm glad you asked because I was trying to find
• 36:41
  Speaker 1: my moment. But um, is it safe to say that
• 36:45
  Speaker 1: like for the domestic chef and like people cooking at
• 36:48
  Speaker 1: home that if you get a tongue, like the best
• 36:50
  Speaker 1: thing to do is to just baseline, just braise it
• 36:54
  Speaker 1: first and then creative you have to do. I wouldn't
• 36:58
  Speaker 1: worry about dry Brian and ahead of time tim and
• 37:00
  Speaker 1: all that, if you're just gonna do if you just
• 37:01
  Speaker 1: want to be like, what's this all about? If you
• 37:03
  Speaker 1: want to what's this about? I would make the thing
• 37:05
  Speaker 1: that she's talking about. Yeah, that was really good because
• 37:08
  Speaker 1: the chef buddy that does the dry brian, the peel,
• 37:13
  Speaker 1: the smoking, that's some labor intensive ship. But the thing
• 37:16
  Speaker 1: is he's doing a dozen of them and these are
• 37:18
  Speaker 1: beef tongues bigger, so he's doing like he's making a
• 37:21
  Speaker 1: day out of it, you know. Really there, then where
• 37:26
  Speaker 1: are people? Where are people finding that Daniel's recipe? Oh?
• 37:30
  Speaker 1: Good question. We gonna put it out in a video.
• 37:32
  Speaker 1: O nice cool. I look forward to seeing that go
• 37:35
  Speaker 1: on march through you good Chris. Yeah. But so if
• 37:38
  Speaker 1: you got a tongue, like say you shout at your
• 37:41
  Speaker 1: first dear, you cut the tongue out, You're like, oh,
• 37:42
  Speaker 1: I'm gonna do something with this. You don't want to
• 37:44
  Speaker 1: stick in the oven. You don't want to put it
• 37:45
  Speaker 1: in a slow cooker. You want to braise it first, right, Well,
• 37:49
  Speaker 1: slow cooker work fine. So you could do the same thing,
• 37:52
  Speaker 1: same thing, covering liquid, covering liquid. You're good. Seth you
• 37:55
  Speaker 1: ever cooking tongue? I have not, but I do have
• 37:59
  Speaker 1: some the freezer. And it's like I look at him,
• 38:03
  Speaker 1: just like, man, I don't I don't know what to
• 38:05
  Speaker 1: do with that. Don't hang on. They last forever they do.
• 38:07
  Speaker 1: That was my question, how long they last in the freezer?
• 38:12
  Speaker 1: All humans will be dead as long as the freezer
• 38:14
  Speaker 1: running somewhere. The tongue will be fine. Man, some future
• 38:18
  Speaker 1: species will cook that tongue up. Uh okay, marches through Okay.
• 38:24
  Speaker 1: So yeah, I start every process with the same braising
• 38:29
  Speaker 1: it and then peel it. So it's it's a lot
• 38:33
  Speaker 1: easier to peel if if you've if you've cooked it
• 38:37
  Speaker 1: first and then being super patient. You don't want to
• 38:40
  Speaker 1: try to cut the meat and this You don't want
• 38:42
  Speaker 1: to like cut the meat thinking you're just gonna peel
• 38:45
  Speaker 1: it that way. You want to like sort of wiggle
• 38:47
  Speaker 1: that knife in between. I think the same way. You
• 38:50
  Speaker 1: sort of start getting silver skin off of meat and
• 38:54
  Speaker 1: then use your fingers and you can start to peel.
• 38:57
  Speaker 1: Sometimes it doesn't work so easily, and then you just
• 39:00
  Speaker 1: have to be patient. But so once I got it peeled,
• 39:04
  Speaker 1: then the skin is like, don't worry. The skin is
• 39:07
  Speaker 1: extremely obvious. There's no question about what it is you're
• 39:09
  Speaker 1: trying to get on. Yeah, you're not like, is that meat?
• 39:11
  Speaker 1: Is that skin? It's like that's you just that's It's
• 39:15
  Speaker 1: also bumpy, it's hard, it's gross. So do you do
• 39:20
  Speaker 1: you peel it? Because of like it's just tougher in hell.
• 39:24
  Speaker 1: I mean, it's just fantastic. I would imagine, I don't
• 39:27
  Speaker 1: know what we're a rubber. Yeah, you can try it.
• 39:32
  Speaker 1: Let me know how we could have given you a
• 39:34
  Speaker 1: whole handful of it. Yet I didn't know you were
• 39:37
  Speaker 1: curious about that. I don't know if it was it
• 39:40
  Speaker 1: was just like an appearance texture thing that I think
• 39:43
  Speaker 1: the texture matters. So it's like at the very bit
• 39:45
  Speaker 1: back of the tongue, there's like always at that hump.
• 39:48
  Speaker 1: I don't know the correct term for that, but there's
• 39:51
  Speaker 1: always Once you peel like those big taste buds off,
• 39:54
  Speaker 1: there's still like some raised bumps so I'm that textual
• 39:58
  Speaker 1: things like that really bother me. So I take that
• 40:00
  Speaker 1: pairing knife and shave it kind of like you'd shave
• 40:03
  Speaker 1: your face, so it's smooth, so you don't have any
• 40:05
  Speaker 1: like bumpy textures you shave your face. That if I
• 40:14
  Speaker 1: had ever shaved my face, that's what I would imagine
• 40:18
  Speaker 1: that speaking to a group of guys saying, yeah, there,
• 40:24
  Speaker 1: tongues all peeled up, You got the little bumpies spies off, Yeah,
• 40:29
  Speaker 1: and then slice it. If I could slice it as
• 40:33
  Speaker 1: super super thin, I would have maybe wrapped in plastic
• 40:37
  Speaker 1: grab put it in the freezer time willing, and that
• 40:41
  Speaker 1: sort of hardened it up, and then you can really
• 40:44
  Speaker 1: get nice thin slices. But when it's sort of just
• 40:47
  Speaker 1: fresh out of that ice bath, it's still a really
• 40:49
  Speaker 1: firm texture. It's still really easy to cut through. So
• 40:52
  Speaker 1: I sliced into about quarter inch eighth inch quarter in.
• 40:58
  Speaker 1: They were they were thinner than that knife was sharp.
• 41:05
  Speaker 1: They were about I don't think they're that then, but
• 41:10
  Speaker 1: I'll take four sixte is a quarter inch where sounds good.
• 41:15
  Speaker 1: Maybe even the hair less go ahead. So then I
• 41:20
  Speaker 1: made a nice little spice mix that had some smoked
• 41:23
  Speaker 1: paprika in it, so a really nice bright red color.
• 41:27
  Speaker 1: So once you mix that in a season the meat
• 41:30
  Speaker 1: with that rub, then you finally got a little red
• 41:33
  Speaker 1: colored to that gray meat, which is man. And that's
• 41:38
  Speaker 1: when you go from like this is a tongue, this
• 41:40
  Speaker 1: is meat. It's like kind of hopping that that bridge
• 41:44
  Speaker 1: that people need mentally to get over from that color.
• 41:48
  Speaker 1: Once that hit, it was yeah, it was, it was ready,
• 41:51
  Speaker 1: it was it was looking good. Yeah. So then the
• 41:54
  Speaker 1: last step was hot saute pan, a little bit of
• 41:58
  Speaker 1: oil see here on both sides. And I always use
• 42:03
  Speaker 1: a little uh spatula to press it down because a
• 42:06
  Speaker 1: lot of times meat that pressure they like to sort
• 42:09
  Speaker 1: of dome up and then the circle doesn't get seared,
• 42:12
  Speaker 1: only the ring on the outside edge. So I was
• 42:14
  Speaker 1: flatten it down one by one, flip it over, do
• 42:19
  Speaker 1: it to the other side, and you're done. And it
• 42:22
  Speaker 1: was you he drizzled it with something, Jimmy. True. This
• 42:27
  Speaker 1: is a good high grade. This is advanced wild game cooking.
• 42:32
  Speaker 1: Real good. It was. It was really good. But it
• 42:35
  Speaker 1: seems so simple, like advanced but simple. Ye. People like
• 42:42
  Speaker 1: if you're at home, you're like you're not like looking
• 42:45
  Speaker 1: at a hundred steps. It's like, oh, it's that easy.
• 42:47
  Speaker 1: Praise it, peel it, slice it, sere it toda. Chris,
• 42:52
  Speaker 1: what made it um advanced in your mind versus simple?
• 42:56
  Speaker 1: What about the complete tongue recipe? I think the one
• 43:04
  Speaker 1: like knowing like what to do, like like the presentation
• 43:09
  Speaker 1: because of the gray color, like being like, oh, we
• 43:11
  Speaker 1: need to add some spice to this one for flavor,
• 43:15
  Speaker 1: and two to make it like appetizing to look at.
• 43:19
  Speaker 1: And then two like knowing things like the doming and
• 43:22
  Speaker 1: like flattening. Like that's a little more advanced, like I
• 43:24
  Speaker 1: wouldn't know how to do that, but simple in the
• 43:28
  Speaker 1: way that like I'm not a good cook, but watching that,
• 43:32
  Speaker 1: watching you cook the whole thing, it was like, oh,
• 43:34
  Speaker 1: I could probably do that if I had like a walkthrough.
• 43:38
  Speaker 1: You'd set Chris's baseline by having you share your famous
• 43:42
  Speaker 1: gray rabbit recipe, and that would that would give everybody
• 43:45
  Speaker 1: a good sign of where Chris is coming from his
• 43:48
  Speaker 1: culinary experience. Yeah, I cook some gray rabbit. It wasn't good.
• 43:54
  Speaker 1: It was gray and species nor understands the story, dude,
• 44:00
  Speaker 1: I don't really even understand. It's not just me. It
• 44:03
  Speaker 1: was a cotton tail rabbit. It's a it's swamp rabbit,
• 44:06
  Speaker 1: same as a cotton tail. Yeah, what's the STILTI silvel
• 44:10
  Speaker 1: just aquaticus. It's a six pounds. It's a cotton tail
• 44:14
  Speaker 1: that grows to five six pounds. It was a big
• 44:16
  Speaker 1: and sounds like a nightmare. Yeah, dude, Yeah, but these
• 44:19
  Speaker 1: are cool rabbits. Cool seeing all these rabbits. You know,
• 44:22
  Speaker 1: normal contail just ships wherever he pleases. Swamp rabbit has
• 44:25
  Speaker 1: a log. Oh yeah, I forgot about. They got like
• 44:28
  Speaker 1: a defecation log where they got a little spot where
• 44:32
  Speaker 1: they can presume it like they like to use it.
• 44:33
  Speaker 1: Then get up and look around and get up out
• 44:35
  Speaker 1: of the water. When it's wet. These rabbits will swim
• 44:38
  Speaker 1: away from you. They'll jump. They'll jump in the in
• 44:39
  Speaker 1: the Mississippi or the Ohio and swim across the river.
• 44:43
  Speaker 1: That's amazing. And they'll live out in the marsh five
• 44:48
  Speaker 1: and they got a little log where they like to go.
• 44:50
  Speaker 1: It's like lamas. Lamas will have pick a spot and
• 44:53
  Speaker 1: ship in the spot and make like a little hill
• 44:55
  Speaker 1: and then they'll actually climb up on the hill. After
• 44:58
  Speaker 1: many months of building it up, use it as a
• 45:00
  Speaker 1: place to get a look around. It's pretty smart, pretty dog.
• 45:03
  Speaker 1: That's like the ultimate ultimate recycling of materials. They're like,
• 45:07
  Speaker 1: not only is it food, but it's also function closed
• 45:11
  Speaker 1: loop man. So they have a defecation log. And Chris
• 45:15
  Speaker 1: took some. It's very good, it's very good to eat.
• 45:17
  Speaker 1: And he took some, and he sucks that cooking not
• 45:19
  Speaker 1: socks of cooking, socks of cooking game. By your admission,
• 45:22
  Speaker 1: i'd say sucks at cooking, flat out socks a cooking. Yeah,
• 45:26
  Speaker 1: the game doesn't help because it just adds like another
• 45:29
  Speaker 1: level of like trying to prepare the rabbit for a
• 45:33
  Speaker 1: lady who he was, you know, trying to impress. It
• 45:38
  Speaker 1: came out gray. No one was happy. He felt that
• 45:41
  Speaker 1: he'd set he'd set everything back. Tell us the recipe,
• 45:45
  Speaker 1: the procedure I forgot. I think it was a recipe
• 45:48
  Speaker 1: in one of the in the small game, don't you dare.
• 45:53
  Speaker 1: But here's where I messed up. Here's where I messed up.
• 45:55
  Speaker 1: I think I think the taste wasn't wasn't bad. It
• 46:00
  Speaker 1: was just the color. And I think the issue was
• 46:02
  Speaker 1: like I just didn't brown it enough before, because I
• 46:05
  Speaker 1: think it calls for browning and then you bake it right. Maybe,
• 46:10
  Speaker 1: but anyways, the browning, and that's I think that was
• 46:12
  Speaker 1: my fatal misstep was like as it was like I
• 46:16
  Speaker 1: was just worried about burning it the whole time. And
• 46:19
  Speaker 1: that's the perfect segue because that's exactly what Danielle was
• 46:22
  Speaker 1: just talking about, was like making food apptized into the eyes.
• 46:26
  Speaker 1: You didn't pull that was rule number one. And then
• 46:28
  Speaker 1: nobody was like, I wish I would have been there
• 46:30
  Speaker 1: for this meal. Man, it would have been yeah, a
• 46:32
  Speaker 1: fly on the wall or more like Steve or more
• 46:35
  Speaker 1: like Chris's chef that was there. Fly on the wall,
• 46:38
  Speaker 1: Fly on the wall. Moving on. You couldn't like we'd
• 46:42
  Speaker 1: beat yep about this book because we don't know what happened.
• 46:45
  Speaker 1: The reason I'm moving on, there's there's no lesson. There's
• 46:47
  Speaker 1: no lesson. Like if I was there, if someone would
• 46:49
  Speaker 1: have been there, I would have said, like, that's actually
• 46:52
  Speaker 1: looks great, it's not a problem or whatever. Did it
• 46:57
  Speaker 1: look bad or did it also taste? No, it tasted.
• 47:02
  Speaker 1: I mean it wasn't like probably amazing, but it was
• 47:05
  Speaker 1: it was edible for sure. Flavor was good. Flavor was there,
• 47:08
  Speaker 1: it was it tender, it was a little it was.
• 47:11
  Speaker 1: It was not as tender as I had hoped it
• 47:12
  Speaker 1: could have gone for not thirty minutes. The tenderness was yeah,
• 47:16
  Speaker 1: that was a little bit of an issue. And then
• 47:18
  Speaker 1: the gray, the color was the worst part. That was
• 47:22
  Speaker 1: a daughter, do you mind? Um, can you jump in
• 47:24
  Speaker 1: and give some perspective on tongue, because I'm guessing that
• 47:27
  Speaker 1: you didn't discover tongue when you were twenty. Um, well no,
• 47:34
  Speaker 1: I I actually discovered tongue and I was eighteen. Oh yeah,
• 47:38
  Speaker 1: not only because I was in culinary school. So that's
• 47:41
  Speaker 1: how you found out about it. Yeah, So it wasn't
• 47:44
  Speaker 1: from like like, it wasn't like a family thing from
• 47:47
  Speaker 1: having families from Mexico. Well it could of Mexico. No, no, no,
• 47:52
  Speaker 1: you're you're You're right on many levels except for um my, um,
• 47:57
  Speaker 1: it could have had tongue really from my my mom's side,
• 48:00
  Speaker 1: which is Russian Jewish from the East coast New Yorker,
• 48:03
  Speaker 1: so that easily could have brought tongue into our life.
• 48:05
  Speaker 1: But and from my dad's the Latino edge. But um no,
• 48:08
  Speaker 1: I was raised sort of in a in sort of
• 48:11
  Speaker 1: more of a natural culture. I was raised on like
• 48:14
  Speaker 1: tofu and miso soup, and not a lot of game,
• 48:16
  Speaker 1: not a lot of wild um, not a lot of
• 48:18
  Speaker 1: proteins like meat based proteins. Yeah, more vegetarian macrobatic cooking,
• 48:22
  Speaker 1: which is whole whole plant cooking. Um. Fish was expensive.
• 48:27
  Speaker 1: So trout. Yeah, if the twin and I twin brow
• 48:29
  Speaker 1: and I caught trout, we eat out. Um. And I
• 48:32
  Speaker 1: guess when I was looking my teens who started hunting,
• 48:34
  Speaker 1: so we're like, Mom, we're eating game, you know, brought
• 48:37
  Speaker 1: like a deer leg home. Um. But so tongue for
• 48:40
  Speaker 1: me cooking school, um was the intro to methodology and
• 48:45
  Speaker 1: through methodology. UM. When when we talk about cooking, methodology
• 48:51
  Speaker 1: required a diverse range of of muscle cuts that require
• 48:56
  Speaker 1: different cooking methods in order to have a tender brown
• 49:00
  Speaker 1: not gray rabbit, etcetera. You know. So my take on
• 49:04
  Speaker 1: tongue was that was my first experience it, and then
• 49:06
  Speaker 1: traveling through traveling around the world, you see it on
• 49:08
  Speaker 1: all kinds of menus. It's really the US has one
• 49:10
  Speaker 1: of the most limited animal based protein availability kind of
• 49:15
  Speaker 1: you know, like available options out there. You go to
• 49:18
  Speaker 1: Europe and they're eating turkey every single day, not just
• 49:21
  Speaker 1: on Thanksgiving, Well that's our holiday, but you know, not
• 49:23
  Speaker 1: just in the fall. So I've seen in cooked tongue
• 49:27
  Speaker 1: a bit um and and I you know, I think
• 49:31
  Speaker 1: it's it's it is interesting, especially um, I mean, heck,
• 49:35
  Speaker 1: you have a I think you have a recipe out
• 49:36
  Speaker 1: there for like duck tongues. You cooked duck tongues before.
• 49:40
  Speaker 1: Really people are cooking duck tongue. I mean that's that's
• 49:43
  Speaker 1: a bite I've been I've been served it, but I haven't. Yeah,
• 49:46
  Speaker 1: so tongue. This is how So here's my thing on Well,
• 49:49
  Speaker 1: I can't let duck tongues go like for real, it's
• 49:53
  Speaker 1: like a crispy duck tongue. It's popular in Asian cultures.
• 50:00
  Speaker 1: It was more like walk fried and then tossing the
• 50:01
  Speaker 1: sauce kind of a thing. So imagine eating like a
• 50:03
  Speaker 1: popcorn shrimp. Maybe not as tender, but there's gonna be
• 50:05
  Speaker 1: a little chew in there. Are they peeling those two?
• 50:09
  Speaker 1: I don't think so I haven't prepared him. Interesting, We're
• 50:13
  Speaker 1: gonna be trying well, counting seasons coming up, so I'll
• 50:16
  Speaker 1: sign up right now for that trip. I'll be fine. Um, well,
• 50:20
  Speaker 1: we'll just like just pull a bunch of dog. There's
• 50:24
  Speaker 1: a handle like there's a handle that I'm always I
• 50:25
  Speaker 1: got like a running list of should I want to
• 50:27
  Speaker 1: mess with to have a mess with you? And so
• 50:30
  Speaker 1: you know, have you ever been to like a dim
• 50:32
  Speaker 1: sum place and eating the geled chicken feet? You know? Yeah?
• 50:37
  Speaker 1: Like you know I haven't. You know, I want to
• 50:39
  Speaker 1: get around to replicating that with turkey feet grows. Feet
• 50:44
  Speaker 1: feet are great. So feet we're bouncing around a little bit.
• 50:47
  Speaker 1: But the best foot rest chicken for the recipe I
• 50:49
  Speaker 1: ever had was made by a Jamaican lady and she
• 50:51
  Speaker 1: would use the feet. It's what I do now. I
• 50:53
  Speaker 1: make all of my chicken stock out of chicken feet.
• 50:56
  Speaker 1: So it's because it's loaded with all of the tendons
• 50:59
  Speaker 1: you raise up chickens. I raised chickens, not enough to
• 51:01
  Speaker 1: call butcher myself. I just buy pounds of frozen chicken
• 51:04
  Speaker 1: feet from the butcher or grocery store. And the reason
• 51:07
  Speaker 1: I use those for chicken stock is because um per
• 51:11
  Speaker 1: you know, like per square pound, I guess or however
• 51:14
  Speaker 1: you wanna um you know, like equate that a foot
• 51:18
  Speaker 1: has the most connective tissue and ligaments and cartilage and
• 51:22
  Speaker 1: joint matter which is packed with collagen, and collagen when
• 51:25
  Speaker 1: cooked down, turns into gelatin, which creates your beautiful viscous
• 51:31
  Speaker 1: broths and stocks that have mouth feel and stuff. So
• 51:34
  Speaker 1: pound per pound and pound and dollar per pound. It's
• 51:36
  Speaker 1: like the most economical way to have the best tasting
• 51:40
  Speaker 1: stocks out there is go for the shins, the hooves,
• 51:43
  Speaker 1: the um, the feet, the tail. Right, if you're hunting
• 51:47
  Speaker 1: animal with tail, I know you're worried about how far
• 51:49
  Speaker 1: off track you are, and I know where I know
• 51:51
  Speaker 1: where you need to wind up. Can I throw another
• 51:53
  Speaker 1: thing in to ask if you have any familiarity, um
• 51:58
  Speaker 1: you're from with birds nest soup? Yes, okay. So there's
• 52:01
  Speaker 1: a type of swallow, a cliff dwelling swallow. I'm not
• 52:05
  Speaker 1: talking to you, I'm talking to the listener. There's a
• 52:07
  Speaker 1: cliff dwelling swallow that produces a spit that has a
• 52:12
  Speaker 1: glue like quality to it, and they take nesting materials
• 52:18
  Speaker 1: coated with this spit and then build their nest and
• 52:23
  Speaker 1: birds nest soup it's the thing that people do to you. Basically,
• 52:27
  Speaker 1: take this thing and simmer it and extract that viscous
• 52:33
  Speaker 1: liquid from it, and it's used to make like a
• 52:37
  Speaker 1: somewhat viscous consumme a. I took cliff swallow, you know,
• 52:43
  Speaker 1: the mud ones, the mud nests that you see here
• 52:46
  Speaker 1: under bridges and stuff. I took a bunch of those
• 52:49
  Speaker 1: and bashed them up and boiled them for a long time,
• 52:52
  Speaker 1: and then let the dirt settle and strained it off
• 52:55
  Speaker 1: and reduce that down. And I could never find what
• 52:58
  Speaker 1: I was after, Like, I could never get like that.
• 53:02
  Speaker 1: Yeah spit, Yeah, that viscous spit. Different types of swallow. Yeah,
• 53:07
  Speaker 1: but go on, um tongues, So yeah, tongues. What do
• 53:11
  Speaker 1: we we're talking about? Sort of what's my take or
• 53:13
  Speaker 1: what's my I think it's a muscle worth eating. I
• 53:16
  Speaker 1: think it's uh, I think it's just it's it's ridiculous.
• 53:19
  Speaker 1: If you look at the commercial industry. Um, you know
• 53:22
  Speaker 1: that the commercial industry waste very little because everything's got
• 53:25
  Speaker 1: value to it. You know, I messed I messed you up.
• 53:28
  Speaker 1: That's not where you were? Where was that feet? Oh? Well,
• 53:31
  Speaker 1: could you do a turkey footwork? Have you done with
• 53:35
  Speaker 1: the wild turkey? No? I haven't reason, I don't know
• 53:38
  Speaker 1: what I say. My geese feet for stock? Yeah? Clean? Yeah,
• 53:44
  Speaker 1: Canada's um so their feet are pretty nasty, so I
• 53:49
  Speaker 1: always wash them clean potatoes, scrubber, scrub them off, and
• 53:54
  Speaker 1: then I blanch in boiling water in case there's anything
• 53:57
  Speaker 1: bacterial wise on it, because you don't want all that
• 54:00
  Speaker 1: inside of your stock. So yeah, I blanched them, scrub them,
• 54:04
  Speaker 1: and then um knife start to break them out the
• 54:08
  Speaker 1: joints to sort of open them up, and then I
• 54:10
  Speaker 1: throw them in the stock. No ship there you go.
• 54:13
  Speaker 1: Every almost every part of the animal I mean, could
• 54:16
  Speaker 1: be simmered down to a flavored broth. There's no reason
• 54:20
  Speaker 1: why not to, you know. Yeah. On tongues, um, yeah.
• 54:28
  Speaker 1: So for tongue, for me, it's I enjoy it a
• 54:32
  Speaker 1: few different ways. The way Danielle's recipe shares, which is
• 54:36
  Speaker 1: slow cooked until it's tender, peeled and then browned off. Right,
• 54:41
  Speaker 1: If I do, I have that right and seasoned. Um.
• 54:45
  Speaker 1: I like it that way. I also like it more
• 54:47
  Speaker 1: as a deli meat as well, So slow cooked until
• 54:50
  Speaker 1: tender peeled and then left whole. And and so I'll
• 54:54
  Speaker 1: cook a tongue, peel it back, and then once it's
• 54:58
  Speaker 1: at that tender place, I'll just refreeze it a again
• 55:00
  Speaker 1: and just label it cooked tongue, and at that point
• 55:03
  Speaker 1: it's ready for kind of an array of possibilities. You
• 55:08
  Speaker 1: could your tongues too, or just bigger ones, but I
• 55:12
  Speaker 1: usually just mess with the bigger ones as of yet,
• 55:14
  Speaker 1: I have a very limited time in my day to
• 55:17
  Speaker 1: day and and the r O I comment earlier, it's
• 55:20
  Speaker 1: kind of bang for your buck, like an elk tongue
• 55:21
  Speaker 1: or a cow tongue. Um just has more bang for
• 55:24
  Speaker 1: your buck. I'll go down they harvest bison on the
• 55:27
  Speaker 1: park line here in southwest Montana as part of a
• 55:30
  Speaker 1: indigenous hunting opportunity for native tribes from the Pacific Northwest
• 55:35
  Speaker 1: to come in and hunt bison that are coming out
• 55:37
  Speaker 1: of Yellowstone Park. And all often go down during that
• 55:40
  Speaker 1: time of year and pick up heart and um kidney
• 55:43
  Speaker 1: and call fat and tongue if they don't want them,
• 55:46
  Speaker 1: because I mean, that's major bang for your buck. Freaming
• 55:49
  Speaker 1: he well, you know, um but so so so I'll
• 55:53
  Speaker 1: keep a cold, a cooked tongue in the freezer and
• 55:55
  Speaker 1: at that point I'll thought out and slack it and
• 55:58
  Speaker 1: uh and then just slice it. Course, slack it means
• 56:01
  Speaker 1: is a restaurant term when you pull something out of
• 56:03
  Speaker 1: the freezer and let it thought slowly, Right, so you
• 56:06
  Speaker 1: would pull something and put it on the tray and
• 56:09
  Speaker 1: throw it in the fridge for a couple of days
• 56:10
  Speaker 1: and let it slack or thaw out and or put
• 56:12
  Speaker 1: it on your counter. Um. I always felt like when
• 56:15
  Speaker 1: you dump a frozen something because you're stressed and hustling,
• 56:19
  Speaker 1: you don't have time, and you dump it in warm water,
• 56:21
  Speaker 1: you're you're almost like stressing more water and moisture out
• 56:25
  Speaker 1: of the meat, and you end up you end up
• 56:27
  Speaker 1: with a lot more coming out of it than when
• 56:28
  Speaker 1: you just let it naturally thaw on its own at
• 56:31
  Speaker 1: room temp. Um. But so when the tongue is then thought,
• 56:34
  Speaker 1: I'll just cut it like just quarter inch, just like
• 56:36
  Speaker 1: you would have steak sandwich, and I'll throw it on
• 56:37
  Speaker 1: a bagel with a arugular or sprouts and onion and
• 56:40
  Speaker 1: good mustard and mayo and what and just make a
• 56:43
  Speaker 1: sandwich out of it. Now. Oh yeah, it's amazing and
• 56:46
  Speaker 1: uh and and it's interesting. Right, So I have this
• 56:48
  Speaker 1: thought a lot, is that how often are folks eating
• 56:52
  Speaker 1: meat without seasonings, without salt, without any herbs, without anything
• 56:57
  Speaker 1: but the meat just like and know, like that's what
• 57:01
  Speaker 1: rabbit tastes like, that's what antelope tastes like. That's what
• 57:04
  Speaker 1: rarely right, and so oftentimes we're eating a combination of
• 57:09
  Speaker 1: It's like seeing something naked for the first time, you know,
• 57:11
  Speaker 1: seeing to eat meat. You know what I'm saying. It's
• 57:14
  Speaker 1: like you look like you know, but to eat something
• 57:17
  Speaker 1: without any of the dressings, and it's it's a never, yeah, never,
• 57:22
  Speaker 1: And you should do it because then it starts the
• 57:24
  Speaker 1: fundamental process of of the education of well, that's what
• 57:28
  Speaker 1: it tastes like. Ok Now, is a little bit of salt.
• 57:33
  Speaker 1: But if I really barely, like what's this like, I
• 57:34
  Speaker 1: still put a little bit of salt on it. But
• 57:36
  Speaker 1: you're right, you should strip it down. Well. Boiled pasta,
• 57:38
  Speaker 1: just for the easiest test, just boiled pasta in naked
• 57:42
  Speaker 1: water and boiled pasta in salted water, and you're sounds
• 57:45
  Speaker 1: so much that you're tasting the salt if it's see
• 57:47
  Speaker 1: if it's salted appropriately is salt dehydrates, So salt pulls
• 57:51
  Speaker 1: out natural flavors in the form of dehydration. It's pulling
• 57:55
  Speaker 1: out moisture from anything. You put salt on an apple,
• 57:59
  Speaker 1: it's gonna you're gonna see liquid come up, and that's natural,
• 58:03
  Speaker 1: that's the moisture that's within that organic matter, right, And
• 58:07
  Speaker 1: so salt thing is kind of fundamental to pulling natural flavor.
• 58:09
  Speaker 1: You can over salt and that's a bad deal too. Um. So,
• 58:13
  Speaker 1: So that's one way I like to cold slice a tongue.
• 58:16
  Speaker 1: And then another one that I want to mess with
• 58:17
  Speaker 1: more is um is slow cooking it till it's tender
• 58:22
  Speaker 1: and um and then slicing it and then frying it
• 58:25
  Speaker 1: so you're still trying to brown it. But I'll just
• 58:27
  Speaker 1: I'll shallow fry it in a cast iron full of ward, right,
• 58:31
  Speaker 1: and maybe dredged a little bit too, so that that's
• 58:34
  Speaker 1: put Take that cold sliced tongue, season it with some
• 58:37
  Speaker 1: salt and pepper, if you will, flour, and then fry it.
• 58:40
  Speaker 1: And now all of a sudden you have this crispy
• 58:42
  Speaker 1: little like chicken fried steak thing happening. And that's pretty sweet. Yeah.
• 58:45
  Speaker 1: I want I've been wanting to do the same thing
• 58:47
  Speaker 1: because then it for me, it reminds me of calamari almost. Yeah. Yeah,
• 58:51
  Speaker 1: tech soft texture, crisp, we exter exterior. Have you ever
• 58:55
  Speaker 1: sue vied tongue? I haven't haven't either. No, i I'm
• 59:00
  Speaker 1: currently personal like personal like headbutting match within my own
• 59:06
  Speaker 1: mind between Suvie versus No Suvie and the love hate
• 59:10
  Speaker 1: kind of going on. And explain that, explain, give me
• 59:13
  Speaker 1: the give me the argument against each well, if anyone
• 59:17
  Speaker 1: out there does or does not, if you do not
• 59:18
  Speaker 1: know what suvie cookery is, suvie cookery is basically in French,
• 59:22
  Speaker 1: I think it translates to cooked in vacuum, and it's
• 59:26
  Speaker 1: basically you are taking anything, putting it in a plastic
• 59:31
  Speaker 1: bag of some kind, moving all the air out ziplock
• 59:34
  Speaker 1: back seal bag exactly and then uh and then submerging
• 59:38
  Speaker 1: that bag in water bath and using an immersion wand
• 59:41
  Speaker 1: a heated wand to then circulate and maintain a temperature
• 59:45
  Speaker 1: of of of within the water, which then brings that
• 59:49
  Speaker 1: food in the bag to that temperature and holds it
• 59:52
  Speaker 1: at that temperature. Just like you're doing a great job
• 59:54
  Speaker 1: right now. I feel we should just have you on
• 59:56
  Speaker 1: hand just now and an to do an explanation of something.
• 1:00:01
  Speaker 1: I don't know what suvied was. That was super educational.
• 1:00:04
  Speaker 1: It's been around it's like the seventies yea, And yet
• 1:00:06
  Speaker 1: it's just like GPS. I always here and then when
• 1:00:09
  Speaker 1: people are like suvied, I'm like, oh yeah, I always
• 1:00:12
  Speaker 1: thought that was something like so new. Well, but it's
• 1:00:15
  Speaker 1: new to us. So GPS is not new to the world.
• 1:00:18
  Speaker 1: But it's like so many things that require um development
• 1:00:22
  Speaker 1: and R and D. There's a ton of time and
• 1:00:24
  Speaker 1: energy and money it goes in. So it's usually developed
• 1:00:27
  Speaker 1: for the industry and then it comes down to the consumer. Yeah,
• 1:00:30
  Speaker 1: I think it's already Like when was the life cycle
• 1:00:32
  Speaker 1: in like New York restaurants of Suvie, Well, they didn't,
• 1:00:35
  Speaker 1: they didn't quit. It was that was it was. That's
• 1:00:37
  Speaker 1: where it found its use. That's where it found its
• 1:00:40
  Speaker 1: thing is you could you could if you're a caterer, say,
• 1:00:42
  Speaker 1: or you're doing a wedding and you need to have
• 1:00:45
  Speaker 1: at six o'clock, you're gonna serve one hundred four steaks, okay,
• 1:00:53
  Speaker 1: it would be that you would have this giant tank
• 1:00:55
  Speaker 1: with a circulator in there and all those sons of
• 1:00:58
  Speaker 1: bits and steaks are in there at one degrees yes,
• 1:01:03
  Speaker 1: and they're just ready to go, and then you pull
• 1:01:06
  Speaker 1: them out, put a sea on them, put a flame
• 1:01:09
  Speaker 1: on him, and wham. The door at the same time,
• 1:01:12
  Speaker 1: or you could pre prep all these entrees and have
• 1:01:15
  Speaker 1: them already and you and you start serving dinner at five,
• 1:01:19
  Speaker 1: and you're serving dinner until one in the morning in
• 1:01:22
  Speaker 1: a bistro, and all this ship is just like done,
• 1:01:25
  Speaker 1: it's done. The order comes in, you grab the bag out,
• 1:01:27
  Speaker 1: open the bag up, put a sea on it. It's
• 1:01:29
  Speaker 1: fucking scallops whatever, put a sea on them. Out the door.
• 1:01:32
  Speaker 1: And you're just basically grabbing sacks out of a hot
• 1:01:34
  Speaker 1: tank of water, putting the finish and touches on it,
• 1:01:36
  Speaker 1: dressed a dish, go out the door. But wouldn't you
• 1:01:39
  Speaker 1: agree also, And it's not it's not like they quit
• 1:01:41
  Speaker 1: doing that because it got hip. They're still doing it, right.
• 1:01:46
  Speaker 1: But I think that there was a hip nous at
• 1:01:49
  Speaker 1: one point to it where people were like, I am
• 1:01:52
  Speaker 1: going to find a sou vied steak filet or whatever
• 1:01:57
  Speaker 1: because it is special when it was on the menu listed, like,
• 1:02:03
  Speaker 1: rather me into some secret trick that would be off
• 1:02:06
  Speaker 1: putting the people. Everyone remember when Kale was all over
• 1:02:08
  Speaker 1: the menu, It's like, not Kale's not sucking new to anywhere,
• 1:02:10
  Speaker 1: because like someone started busting Kale's balls because it's got
• 1:02:13
  Speaker 1: like what's wrong with kale? Everybody got hip on kale,
• 1:02:18
  Speaker 1: and then it came out that everybody started busting balls
• 1:02:20
  Speaker 1: on kale because Kale has some problem. So there's I
• 1:02:24
  Speaker 1: have no problem with Kale. But when it comes to
• 1:02:26
  Speaker 1: Stuvie cookery, it was developed in the late seventies early
• 1:02:29
  Speaker 1: eighties and went through the industrial use and and then
• 1:02:34
  Speaker 1: just I think it hit the restaurant scene like in
• 1:02:36
  Speaker 1: the later later nine like late late nineties, and then
• 1:02:39
  Speaker 1: two thousand's and then consumers. I think I didn't start
• 1:02:43
  Speaker 1: seeing a purchasable you go to Amazon and buy a wand,
• 1:02:47
  Speaker 1: which is what they're called an immersion wand and um. Yeah,
• 1:02:50
  Speaker 1: like Brevel Rebel has the Jewel, the a Nova, that's
• 1:02:57
  Speaker 1: when I have and you can control them with an
• 1:02:58
  Speaker 1: app on your phone. So it's just a continuation of
• 1:03:01
  Speaker 1: these these these tools like GPS and hunting now and
• 1:03:05
  Speaker 1: and on X on our phone and everything else, like
• 1:03:07
  Speaker 1: these things that enable us to just continue to be
• 1:03:10
  Speaker 1: badass at what we want to do in our world.
• 1:03:13
  Speaker 1: But my thing with Suvied is, yes, you could take
• 1:03:17
  Speaker 1: the toughest cut of meat. And I've been doing more
• 1:03:20
  Speaker 1: and more of this where I will literally so I
• 1:03:22
  Speaker 1: some people wrap in plastic wrap and then butcher paper
• 1:03:25
  Speaker 1: if you're butchering at home. I really stick to the
• 1:03:28
  Speaker 1: vacuum sealed you know, almost everything. Um. I just feel
• 1:03:32
  Speaker 1: that you if you can freeze it for longer. And
• 1:03:34
  Speaker 1: and what I've started to do is I'll thaw the
• 1:03:36
  Speaker 1: item in the bag and I'll go directly into the
• 1:03:39
  Speaker 1: suvie machine once it's thawed, so rather than you can't
• 1:03:43
  Speaker 1: throw it in FROs and but you better account for
• 1:03:45
  Speaker 1: that because it takes a lot longer. Um. But so
• 1:03:48
  Speaker 1: here's the deal, is that you can suvie a tough
• 1:03:50
  Speaker 1: cut like we'll just call it like a deer shank
• 1:03:53
  Speaker 1: and um, and then pull it out twenty hours later
• 1:03:57
  Speaker 1: at a hundred and seventy degrees and it's falling apart
• 1:04:00
  Speaker 1: tender now. But there is no caramelization of sugars, which
• 1:04:04
  Speaker 1: is when you have a steak, or when you have
• 1:04:06
  Speaker 1: a crispy fried egg, or when you have a brule
• 1:04:08
  Speaker 1: aid creme brule. The the the the cooking of sugar
• 1:04:12
  Speaker 1: to the point where it's about to turn into candy
• 1:04:15
  Speaker 1: or burn is caramelization. And it's a beautiful thing like
• 1:04:18
  Speaker 1: it's it's like frying that tongue meat that Danielle is
• 1:04:20
  Speaker 1: talking about. And so what happens is is when you're
• 1:04:22
  Speaker 1: Suvie cooking, you're wet cooking and there's no uh, there's
• 1:04:26
  Speaker 1: no none of the sugars are being developed to a
• 1:04:30
  Speaker 1: point of caramel, and so you're just losing on a
• 1:04:32
  Speaker 1: ton of flavor. And so the old school method pre Suvie,
• 1:04:37
  Speaker 1: which is to make something so you're trying to make
• 1:04:39
  Speaker 1: something tender, is you're brazen, which is you're browning it
• 1:04:43
  Speaker 1: and then you're putting it in a water or stock
• 1:04:45
  Speaker 1: bath of some kind. You're putting it with liquid and
• 1:04:47
  Speaker 1: aromatics like carrots and onions and garlic, and then you're
• 1:04:49
  Speaker 1: slow cooking, so you're doing the same thing Suvie's doing,
• 1:04:52
  Speaker 1: but you're browning at first, and all that browning is
• 1:04:55
  Speaker 1: going into the brazen liquid, which then can become a
• 1:04:57
  Speaker 1: beautiful gravy your sauce. Right. So that's where my love
• 1:05:01
  Speaker 1: hate comes in, is like with Suvie, it's it's like
• 1:05:04
  Speaker 1: you can put flavorings in the bag and then seal
• 1:05:07
  Speaker 1: it up, and so it's I I love it, but
• 1:05:11
  Speaker 1: at the same time, sometimes I don't want to let
• 1:05:14
  Speaker 1: a ship. Like I could cook a deer shank right now.
• 1:05:17
  Speaker 1: What time is it, It's like ten thirty. I could
• 1:05:19
  Speaker 1: cook a deer shank right now through traditional brazing brown
• 1:05:23
  Speaker 1: itt liquid in the ovenrees six hours and it will
• 1:05:28
  Speaker 1: be ready for dinner at six pm, like falling off
• 1:05:31
  Speaker 1: the bone in the gravy in that pan is ready
• 1:05:34
  Speaker 1: to go. I'll have to do is mashed potatoes. Right.
• 1:05:36
  Speaker 1: So I'll counter that by saying I'll see it before
• 1:05:41
  Speaker 1: like a roast. Sometimes I'll see it in a pan,
• 1:05:45
  Speaker 1: put it in the bag. I'll put just a little
• 1:05:47
  Speaker 1: bit of sock on the pan to sort of wipe
• 1:05:50
  Speaker 1: up that fond poured in the bag. The fond you've
• 1:05:56
  Speaker 1: got your own word. I noticed it on the glossary
• 1:05:59
  Speaker 1: term scraping. Fun. Fond is another word for scrapings. Scrapings. Yeah,
• 1:06:10
  Speaker 1: fond is the fancy culinary term. Dude, How do I
• 1:06:13
  Speaker 1: not know so much stuff you read es? I get it,
• 1:06:20
  Speaker 1: I get it. I just have never heard it described
• 1:06:23
  Speaker 1: as fond. I mean it doesn't take the same root
• 1:06:26
  Speaker 1: as fondue. No, obviously, no, never the word fun. At least,
• 1:06:32
  Speaker 1: I admit it. A lot of dudes to say here
• 1:06:34
  Speaker 1: going like uh huh uh huh, but I'm like never
• 1:06:37
  Speaker 1: heard that. Well through your admittance, now everyone knows what fun. Yeah,
• 1:06:41
  Speaker 1: so I'll do that. Um, and then a lot of
• 1:06:44
  Speaker 1: juices still extract from that meat, and you have like
• 1:06:46
  Speaker 1: a little bit, maybe like half a cup of really
• 1:06:49
  Speaker 1: nice juices in there. But I agree on something like
• 1:06:52
  Speaker 1: a shank you miss out on like really building a
• 1:06:56
  Speaker 1: flavorful braise liquid. So for something like also Buco or
• 1:07:01
  Speaker 1: anything like that, I would probably always brace it versus yeah, yeah,
• 1:07:07
  Speaker 1: well and and so and really Okay, So I'm gonna
• 1:07:09
  Speaker 1: distill my love hate down just to make it really clear.
• 1:07:12
  Speaker 1: It's a time thing. So the recipe that I've known
• 1:07:16
  Speaker 1: to come by if I want me to fall off
• 1:07:18
  Speaker 1: the shank bone is roughly twenty hours at a hundred
• 1:07:21
  Speaker 1: and seventy degrees fahrenheit. That's just what it takes. That's
• 1:07:24
  Speaker 1: a long time for suvie or for whereas and you
• 1:07:30
  Speaker 1: just have to plan ahead, do you just do right?
• 1:07:32
  Speaker 1: But I don't always have the luxury planning ahead. So
• 1:07:35
  Speaker 1: for me, six hours old school style in the oven,
• 1:07:39
  Speaker 1: out of the oven, one pot, one pan. It's really
• 1:07:41
  Speaker 1: just as simple. It just takes less time and you
• 1:07:44
  Speaker 1: do end up with like a court or a substantial
• 1:07:47
  Speaker 1: amount of gravy that's pretty beautiful. So they're both great technic.
• 1:07:52
  Speaker 1: Can's kind of throw Then I'm gonna ask you another question.
• 1:07:54
  Speaker 1: Let's go. I'm throwing one more thought in here. I
• 1:07:57
  Speaker 1: think that when an argument in favor of doing say
• 1:08:02
  Speaker 1: a sabuco suvied is that you don't need to be
• 1:08:05
  Speaker 1: there to monitor it, and the window of it being
• 1:08:09
  Speaker 1: done is a much broader window. Right, Yeah, it's it's
• 1:08:15
  Speaker 1: like very safe to like leave your home leave this
• 1:08:18
  Speaker 1: thing in there. You like, yeah, it'll be done maybe
• 1:08:21
  Speaker 1: around six pm in this case, but six pm tomorrow,
• 1:08:26
  Speaker 1: but you know, ten pm it will be kind of
• 1:08:28
  Speaker 1: the same way. So I would argue that, and it
• 1:08:31
  Speaker 1: was doesn't know not argue. I'm just gonna add to that.
• 1:08:33
  Speaker 1: These are all great options for anybody listening to get into. Right,
• 1:08:36
  Speaker 1: um is a crock pot, you know crock pots electrical.
• 1:08:39
  Speaker 1: It's super bomber and safe. It's no different than putting
• 1:08:42
  Speaker 1: it in the oven. And in a way, yeah, with
• 1:08:45
  Speaker 1: the lid on it, it's self basting, meaning you're evaporating
• 1:08:48
  Speaker 1: the broth and up to the lid and it's falling
• 1:08:50
  Speaker 1: back down onto the meat. And that's I mean, people
• 1:08:53
  Speaker 1: win home cooks that are busier than I am when
• 1:08:56
  Speaker 1: every day with a crock pot like great invention. Somehow, though,
• 1:09:01
  Speaker 1: I feel like if I do the same exact recipe,
• 1:09:05
  Speaker 1: let's just say a sibuco, yeah, in a crock pot
• 1:09:08
  Speaker 1: and then the Dutch oven with the lid in the oven,
• 1:09:10
  Speaker 1: I feel like I get a different result. Right, I
• 1:09:17
  Speaker 1: think the oven is a little bit better, and I
• 1:09:20
  Speaker 1: think that it's somehow there's like a different kind of
• 1:09:23
  Speaker 1: reduction going on, Like maybe the the way the lid
• 1:09:27
  Speaker 1: you peeled off and you got like a something that
• 1:09:30
  Speaker 1: tastes really good stuck to the lid of your Dutch oven. Yeah,
• 1:09:36
  Speaker 1: that isn't there on a crock pot. I think it
• 1:09:38
  Speaker 1: has to do with its dry heat versus wet heat.
• 1:09:40
  Speaker 1: When you're in a crock pot, it's a steam based
• 1:09:42
  Speaker 1: environment again, and when you're in an oven, the exterior
• 1:09:45
  Speaker 1: of that crock pot is all dry heat. It's just
• 1:09:48
  Speaker 1: it's a different It's um it's like you know, being
• 1:09:51
  Speaker 1: warmed by the sun being versus being warmed by a sauna.
• 1:09:54
  Speaker 1: So just it's different. I was gonna say, would fireplace
• 1:09:57
  Speaker 1: versus sauna? Good? Now, Yeah, let me ask you another question.
• 1:10:02
  Speaker 1: They're gonna ask Daniel another question. Here's my question for you.
• 1:10:05
  Speaker 1: If you're living out of a freezer, like eating out
• 1:10:07
  Speaker 1: of a freezer all the time. You were talking earlier
• 1:10:09
  Speaker 1: about pulling it, like pulling the tongue out and let
• 1:10:13
  Speaker 1: it just going into the fridge and let it take
• 1:10:14
  Speaker 1: its time. How do you like the thought fish out
• 1:10:19
  Speaker 1: of your freezer countertop, room temperature? What about you? I
• 1:10:25
  Speaker 1: do that I do in my fridge, I do in
• 1:10:31
  Speaker 1: uh back bag in cold water depending. I just didn't
• 1:10:34
  Speaker 1: know if there was like because you having a lot
• 1:10:37
  Speaker 1: of like technical training. Yeah, it's sort of like where
• 1:10:40
  Speaker 1: you where you have this, you know you have like
• 1:10:41
  Speaker 1: what works. Then there's also like food safety issues and
• 1:10:45
  Speaker 1: all that kind of ship from commercial kitchens. I don't
• 1:10:46
  Speaker 1: know if you had a different perspective on thong fish,
• 1:10:48
  Speaker 1: if you had like never you can't ever set it
• 1:10:51
  Speaker 1: on your counter, No you can. I mean the only
• 1:10:55
  Speaker 1: thing I would say is size matters here. So if
• 1:10:59
  Speaker 1: you are thawing out some huge piece of fish, like
• 1:11:05
  Speaker 1: large larger than a turkey, like the belly off a
• 1:11:09
  Speaker 1: sixty pound flat fifty pound flathood. Okay, Well, so the
• 1:11:13
  Speaker 1: only caution here is that at that point I would
• 1:11:16
  Speaker 1: thaw in the fridge and I would give it four days.
• 1:11:19
  Speaker 1: And the only reason why is so it's a controlled
• 1:11:21
  Speaker 1: environment where the extremities of that piece of meat are
• 1:11:27
  Speaker 1: are never reaching an ambient room Tampa fifty or sixty
• 1:11:31
  Speaker 1: while the inside is still frozen and you're waiting for
• 1:11:32
  Speaker 1: that to happen, whereas it's always going to be at
• 1:11:35
  Speaker 1: the outside is thirty something or forty forty, whatever your
• 1:11:38
  Speaker 1: fridge is at as it slacks. That's a good point
• 1:11:40
  Speaker 1: because you pull like, like, let's say, your thawing out
• 1:11:42
  Speaker 1: of venison neck. Oh, I'll take forever some bitches sitting
• 1:11:45
  Speaker 1: on your counter, sitting in like a pool of its
• 1:11:47
  Speaker 1: own blood. Yeah, it's all just looks like all sad
• 1:11:50
  Speaker 1: and warm. Then you get in there and still like
• 1:11:52
  Speaker 1: still icy in the middle fridge. Yeah, yeah, totally. Guys. Um,
• 1:11:57
  Speaker 1: do you guys want to talk about kidneys or hearts? First?
• 1:12:02
  Speaker 1: Game kidneys or game hearts first? I have actually never
• 1:12:05
  Speaker 1: cooked game well any kidney, let's talk about game hearts.
• 1:12:10
  Speaker 1: I haven't either. I'd liked if anybody has some experience
• 1:12:13
  Speaker 1: with you. I mean maybe in a scrambles. No, I
• 1:12:21
  Speaker 1: was gonna say like in um oh, shoot, was it
• 1:12:26
  Speaker 1: called giblets, giblets giblets? Yeah, I made kidney pudding with elk.
• 1:12:32
  Speaker 1: Kidney tastes like piss. I messed it up. I didn't
• 1:12:37
  Speaker 1: do it right. But when I do kidneys, I just
• 1:12:40
  Speaker 1: cube him up. I know you've had this with me.
• 1:12:43
  Speaker 1: Did you do it on their fognack out kidney with
• 1:12:45
  Speaker 1: the kidney there? Yeah? Yeah, but that was like, no,
• 1:12:51
  Speaker 1: I know, but I'm saying like, okay, sure, so yes,
• 1:12:54
  Speaker 1: I have ingested it. But as we were eating, as
• 1:12:57
  Speaker 1: we were eating that dish, I was like, oh, that's
• 1:13:00
  Speaker 1: a kidney tastes like like very heavily seasoned with a
• 1:13:03
  Speaker 1: bunch of other cuts in. Okay, yeah, do I walk
• 1:13:06
  Speaker 1: around eating a kidney like an apple? But do I
• 1:13:12
  Speaker 1: have you had it the way most people have it,
• 1:13:15
  Speaker 1: where you peel the skin, you're supposed to give it
• 1:13:19
  Speaker 1: a good soak, cube it up and put it in
• 1:13:22
  Speaker 1: like an egg scramble. Put it in an Oregon scramble
• 1:13:26
  Speaker 1: with mo foulon with MO make the camera bleed foulon.
• 1:13:30
  Speaker 1: We even had kidney lung heart that was out of
• 1:13:37
  Speaker 1: pre Were you working Were you working for us when
• 1:13:40
  Speaker 1: we filmed in New Zealand? Nope? Oh all right. Were
• 1:13:46
  Speaker 1: you working for us when we filmed up on the Brakes? Nope,
• 1:13:49
  Speaker 1: you weren't. I was part time, but I had other
• 1:13:52
  Speaker 1: commitments that fall guiding, and so that was one of
• 1:13:55
  Speaker 1: the trips that I I I've never cooked game kidney,
• 1:14:02
  Speaker 1: and I have a collection of them in the freezer
• 1:14:04
  Speaker 1: right now that I've been wanting to do a steak
• 1:14:06
  Speaker 1: and kidney pie. Just pop pies like a big Dutch
• 1:14:08
  Speaker 1: of and pop peye. I think that'd be good. I
• 1:14:10
  Speaker 1: think the thing with kidneys, if you look historically, it's um,
• 1:14:16
  Speaker 1: it's oregan meat, and it's one of those things that
• 1:14:20
  Speaker 1: it is protein. However, I'm certain they realize that it's
• 1:14:24
  Speaker 1: you know, to just cook it medium are and slice
• 1:14:26
  Speaker 1: it like a steak is like, yeah, it tastes okay. However,
• 1:14:30
  Speaker 1: when it's dressed properly with a sauce and accompanying things,
• 1:14:35
  Speaker 1: darn palatable and um. And sometimes I think, you know,
• 1:14:38
  Speaker 1: you can look historically at recipes and be like, oh,
• 1:14:40
  Speaker 1: they've been doing that for a long time. That's why
• 1:14:43
  Speaker 1: it succeeds so that I have an interest in doing
• 1:14:46
  Speaker 1: kidney pie for sure. Kidney. In my opinion, kidney falls
• 1:14:49
  Speaker 1: into the trifecta of wild game ingredients that need to
• 1:14:58
  Speaker 1: come from young critters. M M. It's like anybody who
• 1:15:02
  Speaker 1: ever had sweetbreads. Anybody's eating sweetbreads in a restaurant, like
• 1:15:06
  Speaker 1: a sweetbreads a thamus gland, it is delectable, it is
• 1:15:11
  Speaker 1: phenomenal off veal. So like a six month old cow
• 1:15:16
  Speaker 1: to get slaughtered, the thamus gland or the sweetbread is beautiful.
• 1:15:20
  Speaker 1: As the animal gets older, it turns the gland matures
• 1:15:25
  Speaker 1: into this kind of waxy thing that no one eats.
• 1:15:29
  Speaker 1: I can't remember which planes tribe. Maybe it's the black Feet.
• 1:15:36
  Speaker 1: I had a belief that um or at least here's
• 1:15:40
  Speaker 1: the way euro Americans who spent time among them, captured
• 1:15:47
  Speaker 1: what they took to be their belief. I always want
• 1:15:50
  Speaker 1: to clarify that nowadays that at a time buffalo hunted
• 1:15:58
  Speaker 1: and eight humans, and then humans got the bow and
• 1:16:03
  Speaker 1: turned the tides and began hunting buffalo and eating them,
• 1:16:07
  Speaker 1: and that the thymus gland was a chunk of human
• 1:16:12
  Speaker 1: meat still stuck in the buffalo's throat. Again, this is
• 1:16:18
  Speaker 1: as explained by by a Euro American traveler who traveled
• 1:16:23
  Speaker 1: and hunted among them, So he could have got it
• 1:16:26
  Speaker 1: all wrong, but that was his take on what was
• 1:16:28
  Speaker 1: going on. One missed word could have totally you know
• 1:16:31
  Speaker 1: what I'm saying. Yeah, because you hear last then you're like,
• 1:16:34
  Speaker 1: now that you understand kind of like who how these
• 1:16:36
  Speaker 1: things passed along? You realize that ship gets missed. But
• 1:16:39
  Speaker 1: that was his take on it. Um. However, it turns
• 1:16:43
  Speaker 1: the wax later, like I've tried to pull thamas glands
• 1:16:45
  Speaker 1: out of game animals and it's just nothing. Like you know,
• 1:16:48
  Speaker 1: I've peeled sweetbreads out of eld It's nothing. They're not
• 1:16:50
  Speaker 1: the same. I think the other two components would be
• 1:16:53
  Speaker 1: liver on old. Like you take a liver of a
• 1:16:57
  Speaker 1: four year old white tail, it is not the same thing.
• 1:17:00
  Speaker 1: All Yeah, the deliver out of a fawn of the year,
• 1:17:04
  Speaker 1: and kidneys don't improve with age, So that I have
• 1:17:10
  Speaker 1: a cat throw question. And on top of this, yeah, okay,
• 1:17:12
  Speaker 1: age of what you're harvesting and eating. What's everyone's opinion
• 1:17:18
  Speaker 1: on eating baby animals versus full grown animals. I think
• 1:17:21
  Speaker 1: that the big I used to be like, you know,
• 1:17:24
  Speaker 1: people used to say this all the time, like, oh,
• 1:17:25
  Speaker 1: the big ones don't taste good. Dude, I'm telling you,
• 1:17:27
  Speaker 1: there is nothing on this planet that is better than
• 1:17:32
  Speaker 1: a big, big mealed your bucks that when you pull
• 1:17:37
  Speaker 1: their highe they got like an inch of fat on
• 1:17:39
  Speaker 1: their back. Is that the the answer you're you're getting
• 1:17:44
  Speaker 1: you're wanting to get out, are you? Or is it
• 1:17:45
  Speaker 1: more of the killing a young animal versus an old animal?
• 1:17:50
  Speaker 1: All of it? I mean, there's six of us here.
• 1:17:52
  Speaker 1: I mean, so I'm with Steve. One of my favorite
• 1:17:54
  Speaker 1: recipes that my dad used to make, he would ask
• 1:17:57
  Speaker 1: me to go harvest an old mule deer buck because
• 1:17:59
  Speaker 1: he we knew it have huge fat on it and
• 1:18:02
  Speaker 1: he wanted that as part of the thickening agent for
• 1:18:04
  Speaker 1: his sauce. But some folks, you know, like maybe look
• 1:18:07
  Speaker 1: at a spotted Vaughan and they're like, I can't kill that,
• 1:18:11
  Speaker 1: you know, So I just wonder what, you know, like anything, cross,
• 1:18:14
  Speaker 1: I don't have any I don't like the morality of it,
• 1:18:17
  Speaker 1: or the ethics of it, or the aesthetics of it.
• 1:18:19
  Speaker 1: I don't give a shit either way, Like it doesn't
• 1:18:21
  Speaker 1: matter to me. At all. Yeah, it doesn't matter to me.
• 1:18:23
  Speaker 1: I always grew up as far as like eating old
• 1:18:27
  Speaker 1: versus young, I always grew up with people like I
• 1:18:31
  Speaker 1: grew up a lot of meat hunters, UM in Pennsylvania,
• 1:18:35
  Speaker 1: meat hunters. Yeah, And I always they always said, like
• 1:18:40
  Speaker 1: old bucks are just nasty. Yeah, growing up, I had
• 1:18:44
  Speaker 1: that in my head. But like people put it in
• 1:18:46
  Speaker 1: your head. Yeah, you shoot a little buck like that's
• 1:18:48
  Speaker 1: a good eater. Yeah. But you know, as i've you know,
• 1:18:53
  Speaker 1: got more into like cooking my own ship, I've never
• 1:18:57
  Speaker 1: noticed the difference. I mean I've noticed with mule deer.
• 1:19:01
  Speaker 1: I don't know what the reasoning is, um, but like
• 1:19:04
  Speaker 1: last year, UM, I had four different mule deer in
• 1:19:09
  Speaker 1: my freezer, and I made the mistake of not labeling
• 1:19:12
  Speaker 1: which deer was. And some of those deer just tougher
• 1:19:18
  Speaker 1: in hell, had like a like a real like irony
• 1:19:24
  Speaker 1: taste to it. I don't know, it's because I handled
• 1:19:27
  Speaker 1: it wrong. And then other deer were they were they
• 1:19:30
  Speaker 1: crippled up, limping around for four days before you found him. No, um,
• 1:19:36
  Speaker 1: an other other mule deer were just phenomenal. Yeah, we
• 1:19:40
  Speaker 1: did not last year, two years ago, we did a
• 1:19:44
  Speaker 1: pepsi challenge. We had a year and a half old
• 1:19:47
  Speaker 1: buck and probably what a three year old buck, maybe
• 1:19:51
  Speaker 1: three or four year old buck eating the subitch raw.
• 1:19:55
  Speaker 1: So it's like back legs. Now, granted one had been
• 1:19:59
  Speaker 1: aged for a few day a's and one wasn't, So
• 1:20:02
  Speaker 1: that's substantial, but it substantio because one was literally in
• 1:20:06
  Speaker 1: rigor mortis. But throws off the challenge. It throws off
• 1:20:11
  Speaker 1: the challenge, but it also informs the challenge, okay, because
• 1:20:16
  Speaker 1: everyone thought the big buck was better just eating it
• 1:20:20
  Speaker 1: as carpaccio. So even though they weren't totally equal and
• 1:20:25
  Speaker 1: it wouldn't hold up the scientific rigor the test, it
• 1:20:29
  Speaker 1: does say that handling. It suggests it might suggest to
• 1:20:34
  Speaker 1: one that handling actually trumps age of animal. Here, I
• 1:20:41
  Speaker 1: have a question you cool that you're honestly, I totally
• 1:20:44
  Speaker 1: agree with that UM. Last year, one of the like
• 1:20:48
  Speaker 1: we always have a big deer camp every year. One
• 1:20:50
  Speaker 1: of the UM one of the deer that was shot
• 1:20:53
  Speaker 1: was it was like next shot dropped immediately and we
• 1:20:56
  Speaker 1: immediately went over there and started working on it. And
• 1:20:59
  Speaker 1: like as we're cutting, some of the muscle groups are
• 1:21:01
  Speaker 1: like still twitching and stuff. Do you think that causes
• 1:21:06
  Speaker 1: any problems as far as like taste toughness, I can't
• 1:21:11
  Speaker 1: say you mean in regards to not waiting until the
• 1:21:18
  Speaker 1: nerves have kind of run the settled down to cut it.
• 1:21:22
  Speaker 1: I don't know that's a People talk about that all
• 1:21:25
  Speaker 1: the time as if it's like life and death, like
• 1:21:27
  Speaker 1: don't don't mess with it until that time has passed.
• 1:21:31
  Speaker 1: But think about how many people shoot a deer and
• 1:21:36
  Speaker 1: the temperatures are in the seventies. You can't wait around.
• 1:21:40
  Speaker 1: It's imperative to get that cooled off as fast as possible.
• 1:21:45
  Speaker 1: But there's like post processing things you can do, like
• 1:21:48
  Speaker 1: eight wet aging a dry aging um like you were saying,
• 1:21:52
  Speaker 1: I think that trumps that, like the age of the animal,
• 1:21:56
  Speaker 1: like how you take care of it in the field
• 1:21:58
  Speaker 1: and at home is makes a bigger difference than it
• 1:22:01
  Speaker 1: does how old he shot. Except when it comes to waterfowl,
• 1:22:06
  Speaker 1: I think I think waterfowl is totally different. I think
• 1:22:10
  Speaker 1: a young bird is going to be insanely tender and
• 1:22:15
  Speaker 1: an old bird it's just not Yes, okay, we're getting
• 1:22:19
  Speaker 1: a lot of ideas stacked on top of you. No, no, no, no,
• 1:22:22
  Speaker 1: I want to get to this and I want I
• 1:22:24
  Speaker 1: was hoping to talk about hearts, but now we'll get
• 1:22:25
  Speaker 1: this more important stuff coming up. We're getting a lot
• 1:22:27
  Speaker 1: of ideas stacked. I want to put two to bed,
• 1:22:29
  Speaker 1: getting to the heart of it. Yeah, I wanna put
• 1:22:31
  Speaker 1: two things bed. One. When I was talking about thamus, glands,
• 1:22:36
  Speaker 1: kidneys and livers, it's better on young animals. And this
• 1:22:41
  Speaker 1: is something that's always been widely accepted in cuisine, is
• 1:22:44
  Speaker 1: that those organs, for whatever, like as they live out
• 1:22:46
  Speaker 1: their life of filtering or the animal matures or something,
• 1:22:50
  Speaker 1: they just change the texture on the changes, the flavor
• 1:22:53
  Speaker 1: them changes. And it's to the point where in the
• 1:22:57
  Speaker 1: commercial industry it's a difference between going to market and
• 1:23:00
  Speaker 1: going to a rendering plant. Not that they know everything,
• 1:23:03
  Speaker 1: they get everything right, but these are like broadly accepted.
• 1:23:06
  Speaker 1: And the red in the horned and antlered game world,
• 1:23:12
  Speaker 1: I think that there's a tremendous amount of mystery. I
• 1:23:15
  Speaker 1: think that there's one huge variabilities between the animals life histories.
• 1:23:22
  Speaker 1: This is the point I make in our new Wild
• 1:23:24
  Speaker 1: Game cookbook they have coming out. It's like not all
• 1:23:27
  Speaker 1: things are equal as far as as far as you know.
• 1:23:31
  Speaker 1: Some coming at you through the woods. He might have
• 1:23:34
  Speaker 1: spent three days hung up on a barbedware fence with
• 1:23:37
  Speaker 1: Kyle's chewing on him, and then he finally gets himself
• 1:23:40
  Speaker 1: off there, and then he comes through the woods and
• 1:23:43
  Speaker 1: you shoot him. And that's his life history that you'll
• 1:23:45
  Speaker 1: never know. And there's a that makes a big difference.
• 1:23:49
  Speaker 1: He might have been and sad. He might have winnered
• 1:23:50
  Speaker 1: in some shitty spot and been starving to death all winner.
• 1:23:53
  Speaker 1: You just there's so much variability with the animals that
• 1:23:57
  Speaker 1: you just don't know, and you might get something that
• 1:23:59
  Speaker 1: tastes off and blame yourself for it and puzzle over,
• 1:24:03
  Speaker 1: oh if I had not hung it for a day,
• 1:24:06
  Speaker 1: or had it hung it longer, Like you don't know.
• 1:24:09
  Speaker 1: The beauty of not the beauty of something of the
• 1:24:13
  Speaker 1: commercial meat processing industry is that they have got things
• 1:24:17
  Speaker 1: standardized to a bizarre degree. It's like you have an
• 1:24:20
  Speaker 1: animal of a known lineage. It's born, it's fed a
• 1:24:24
  Speaker 1: certain diet. It hits eight hundred pounds, it goes on
• 1:24:28
  Speaker 1: to a feed mixture of x percent corn and x
• 1:24:32
  Speaker 1: percent this. It's treated with this. It gets to eleven pounds,
• 1:24:37
  Speaker 1: it goes to slaughter. They all line up the exact
• 1:24:40
  Speaker 1: same thing happens to every one of them. The exact
• 1:24:42
  Speaker 1: same process time happens to every one of them. They
• 1:24:45
  Speaker 1: go into a cooler for just about the exact same time,
• 1:24:48
  Speaker 1: and it comes out, and it's like they're stamping them
• 1:24:50
  Speaker 1: out like a car factory, and it's like they know
• 1:24:54
  Speaker 1: the variability ship. They kind of know. It's not like,
• 1:24:59
  Speaker 1: you know, it's not like, hey, let's let's let this
• 1:25:00
  Speaker 1: one lay out in the sun for a while. Yeah,
• 1:25:03
  Speaker 1: when you go to the store to buy beef, you
• 1:25:05
  Speaker 1: know what you're getting and what it's gonna taste like,
• 1:25:08
  Speaker 1: there's like no question about that. When you're hunting, you
• 1:25:12
  Speaker 1: have no idea what you're coming home, what it's, what
• 1:25:15
  Speaker 1: it's already been through. So I think that that's what
• 1:25:17
  Speaker 1: leads to a lot of the mystery about oh this
• 1:25:19
  Speaker 1: one time we had or whatever. I mean, my brother
• 1:25:21
  Speaker 1: killed a bull elk on time. Nothing you did to
• 1:25:24
  Speaker 1: that sun, bitch. It was hard to chew up. It
• 1:25:27
  Speaker 1: was like any other bull. Elk come six point bull
• 1:25:30
  Speaker 1: coming across the mountain by am, bull falls over dead.
• 1:25:33
  Speaker 1: It's cold out do the same thing to do with
• 1:25:36
  Speaker 1: every elk. He could never chew that sun bitch. I
• 1:25:39
  Speaker 1: don't know what happened to it. Um not that that
• 1:25:42
  Speaker 1: puts that thing to rest, because now we're entering the
• 1:25:44
  Speaker 1: like really interesting territory where I think that like foul rabbits, squirrels,
• 1:25:51
  Speaker 1: that's some age specific ship there. I think if you
• 1:25:55
  Speaker 1: kill a contail rabbit, you can tear its ear, you
• 1:25:58
  Speaker 1: can tear its ear like a piece of paper after
• 1:26:01
  Speaker 1: it's dead. That's a young rabbit. It's just a different
• 1:26:04
  Speaker 1: critter than old rabbit. And a pheasant that's two three
• 1:26:09
  Speaker 1: years old ain't the same thing. You can't just you
• 1:26:13
  Speaker 1: can't just take that thing in in a You can't
• 1:26:16
  Speaker 1: just take that thing and throw it on it can
• 1:26:18
  Speaker 1: when you're cleaning pheasant, you can tell the difference like
• 1:26:20
  Speaker 1: a younger pheasant and an older pheasant. The way that
• 1:26:23
  Speaker 1: meat comes off that bone is just totally different than
• 1:26:26
  Speaker 1: like an old rose or you're like you're cutting it
• 1:26:29
  Speaker 1: off off the breastplate, and a young one You're like,
• 1:26:32
  Speaker 1: this is kind of just peeled off. You're like there's
• 1:26:34
  Speaker 1: something wrong with that. It's just so yeah, And you
• 1:26:37
  Speaker 1: could tell. But you can take the pheasants wings, stretch
• 1:26:40
  Speaker 1: the pheasants wing off and see if all the primary
• 1:26:43
  Speaker 1: feathers are. If all the primary feathers are the same length,
• 1:26:46
  Speaker 1: it's an older bird, and I would braise that bird.
• 1:26:49
  Speaker 1: I would slow cook that bird. If the primary feathers aren't,
• 1:26:52
  Speaker 1: it's different. So how many folks we kind of getting
• 1:26:55
  Speaker 1: to Chris and Yanna still though, I mean, I'm just
• 1:26:56
  Speaker 1: still curious about you wanna talk about that gray rabbit?
• 1:27:01
  Speaker 1: Like like we're hunting. We're all hunters at this table,
• 1:27:05
  Speaker 1: and we're you know, so hunting is the super conscious
• 1:27:11
  Speaker 1: act of setting your sight literally and figuratively on a
• 1:27:14
  Speaker 1: one thing and then harvesting it hopefully. So like are
• 1:27:20
  Speaker 1: you targeting age ever? You know's like with birds that
• 1:27:24
  Speaker 1: must be crazy challenging. How the heck do you targeted bird? Wall?
• 1:27:26
  Speaker 1: Its flying? I don't think you could get any small games? Well, yeah,
• 1:27:32
  Speaker 1: I was. I mean, I think the only time I've
• 1:27:35
  Speaker 1: done that is when I have a cow elk tag
• 1:27:39
  Speaker 1: and I've gotten onto a herd and you can see
• 1:27:44
  Speaker 1: who's like big mom a lead cow. Yeah, buddy, Jimmy
• 1:27:48
  Speaker 1: Miller calls her Jenny long muzzle. You know she's got
• 1:27:51
  Speaker 1: like muzzle on her and uh, you know she's usually
• 1:27:55
  Speaker 1: leading the pack and then behind her you've got like
• 1:27:58
  Speaker 1: the mediums, and then hopefully there's some calves around, you know,
• 1:28:02
  Speaker 1: because you really need to see all of the sizes
• 1:28:05
  Speaker 1: to to to make the call, because oftentimes, like the
• 1:28:08
  Speaker 1: cow I killed last year, she's by herself with a
• 1:28:11
  Speaker 1: bull young five point both to three years old, you know,
• 1:28:15
  Speaker 1: and I'm like a perfect size medium. You want the mediums,
• 1:28:20
  Speaker 1: you don't want Jenny longnose, what's her name, long muzzle.
• 1:28:25
  Speaker 1: But yeah, so I shoot her, walk up to her
• 1:28:28
  Speaker 1: and by you know, just a giant, you know, and
• 1:28:32
  Speaker 1: she's been eating like with Steve, didn't think so I
• 1:28:35
  Speaker 1: served something when we were in Missouri everything. I was like, bitch,
• 1:28:40
  Speaker 1: you've been bitching about that alcohol year, the best thing
• 1:28:43
  Speaker 1: I've had a long time. She just got just a
• 1:28:46
  Speaker 1: little more outdented than uh. Then maybe, but then again,
• 1:28:51
  Speaker 1: it could be like all these factors, right, coincidence and this,
• 1:28:54
  Speaker 1: that and the other that we're just not you don't
• 1:28:56
  Speaker 1: know what happened. But anyway, there's is running around out there.
• 1:29:01
  Speaker 1: If you're in a hunt season, there's cows running around
• 1:29:03
  Speaker 1: out there that are eight months old, and there's cows
• 1:29:05
  Speaker 1: running out there that are twenty years old. So well,
• 1:29:11
  Speaker 1: I'm pretty spoiled. I don't really have an opinion on it,
• 1:29:14
  Speaker 1: but I'm spoiled because like whenever I eat gamey, it's
• 1:29:18
  Speaker 1: always cooked by like everybody at this table, and everybody
• 1:29:21
  Speaker 1: at the table side is a good cook. So like,
• 1:29:24
  Speaker 1: whatever I'm eating, I'm stoked on it, you know. So
• 1:29:28
  Speaker 1: I don't. I don't have enough experience in my own
• 1:29:32
  Speaker 1: like culinary world to know like, oh, a young animal
• 1:29:35
  Speaker 1: versus an older animal, or so let me ask you
• 1:29:38
  Speaker 1: a question outside, Like we'll go conventional for a second.
• 1:29:41
  Speaker 1: If you're buying groceries, are you buying mixed baby greens
• 1:29:45
  Speaker 1: or whole heads of lettuce baby greens? Okay, there you go.
• 1:29:48
  Speaker 1: So you like babies too, Yeah yeah, yeah, so that's you'll.
• 1:29:53
  Speaker 1: So you're saying that you'll you'll select. Like let's say
• 1:29:56
  Speaker 1: you're hunting deer and you got a Schmoorgus board of
• 1:30:02
  Speaker 1: mountain front of you. Yeah, you shoot for young. I'll
• 1:30:05
  Speaker 1: do both. So I I try to pull, um, I
• 1:30:10
  Speaker 1: try to pull tags for my area that um, if
• 1:30:13
  Speaker 1: I can get some surplus tags or get a few
• 1:30:15
  Speaker 1: b tags, um, I will I'll try to go for
• 1:30:20
  Speaker 1: a young Like let's call it max three year old
• 1:30:24
  Speaker 1: male of any species, because I think it has higher weight,
• 1:30:28
  Speaker 1: you know, so I'm gonna be bringing more meat to
• 1:30:30
  Speaker 1: the freezer from home. That's that's that's an important and
• 1:30:33
  Speaker 1: it's it's probably the only sure way in the big
• 1:30:36
  Speaker 1: game world that I know of to tell an age.
• 1:30:38
  Speaker 1: Is a raghorn or a forked horn or something along,
• 1:30:41
  Speaker 1: you know, like you know by its antler size, how
• 1:30:43
  Speaker 1: old it is. Whereas that cow at three yards, that
• 1:30:46
  Speaker 1: cow welk, you really don't know if it's going to
• 1:30:48
  Speaker 1: be Jenny the long muzzle or you know, Jenny the
• 1:30:51
  Speaker 1: short muscle. And so I try to go with that
• 1:30:54
  Speaker 1: my A tag every year, and then with a B tag,
• 1:30:57
  Speaker 1: I will so that's my meat that's bringing home some weight,
• 1:30:59
  Speaker 1: is like a forked torn a rag torn. And then
• 1:31:02
  Speaker 1: with the B tag, I target um. I you white
• 1:31:06
  Speaker 1: tailor muled or dough TEGs. We don't get a lot
• 1:31:09
  Speaker 1: where I'm at, but white tail, I'll target small like
• 1:31:11
  Speaker 1: first year, second year animals, and that specifically for a
• 1:31:15
  Speaker 1: whole leg cooking and and just tender, tender meat and
• 1:31:19
  Speaker 1: even the organ meats that are terrific um when young.
• 1:31:23
  Speaker 1: So you're shooting for the freezer. Yeah, and then it
• 1:31:25
  Speaker 1: brings it to the next level, whereas I'm like, well,
• 1:31:27
  Speaker 1: how do I kill this? If I do a hart shot,
• 1:31:29
  Speaker 1: it ruins a lot of good stuff in there. If
• 1:31:30
  Speaker 1: I do a like an upper base of the skull shot,
• 1:31:34
  Speaker 1: then it's less but you have a higher risk of missing.
• 1:31:37
  Speaker 1: So it's it's a combination of when I'm going for
• 1:31:39
  Speaker 1: the younger animals the harvest, it's I don't know anyone
• 1:31:42
  Speaker 1: else I hit that all the time. I'm like, all right,
• 1:31:45
  Speaker 1: I try to put myself in a place where I
• 1:31:47
  Speaker 1: know that I can make a like upper neck shot
• 1:31:50
  Speaker 1: and not lose a shoulder because it steps right when
• 1:31:53
  Speaker 1: I shoot, or that sucks for me when I end
• 1:31:56
  Speaker 1: up losing a ton of meat through is uh copper
• 1:32:00
  Speaker 1: bullets and just punch them in the shoulder. Yeah, because
• 1:32:03
  Speaker 1: I feel like, just like you're just not you're not
• 1:32:06
  Speaker 1: getting that crazy purple trauma. You still with you, but
• 1:32:13
  Speaker 1: you still get meat loss. You know, I've switched. I've switched.
• 1:32:17
  Speaker 1: You can't get go without it, But I feel like
• 1:32:21
  Speaker 1: you're still like it's still a shot where you can
• 1:32:22
  Speaker 1: just drop them in their tracks, but go over there
• 1:32:25
  Speaker 1: and cut out, you know, A couple of inches versus
• 1:32:28
  Speaker 1: sometimes looking at like stuff that extends out like a
• 1:32:31
  Speaker 1: foot on either side of the bullet hole. But a doorto.
• 1:32:34
  Speaker 1: You still shoot big, huge, giant bulls, maybe three in
• 1:32:38
  Speaker 1: my life, and you don't think of those as being
• 1:32:42
  Speaker 1: fundamentally different. Right, they're different, but you know, you don't
• 1:32:45
  Speaker 1: look down on them. Meat tastes great, everything else. But
• 1:32:48
  Speaker 1: I you know, I know that with like a two
• 1:32:50
  Speaker 1: year old bull, that loin or backstrap is just totally
• 1:32:55
  Speaker 1: different than a six year old bull. I think so
• 1:32:58
  Speaker 1: six year old bull backstrap. The way I like to
• 1:33:01
  Speaker 1: cook it is, I'm tender rising the heck out of
• 1:33:03
  Speaker 1: it with like the heel of a knife or fork
• 1:33:05
  Speaker 1: or whatnot, almost like um what they call that, like
• 1:33:08
  Speaker 1: a Swiss steak or something. Or they're kind of breaking
• 1:33:10
  Speaker 1: all that connective tissue with like a cutter or something
• 1:33:13
  Speaker 1: or a pounder. So so let me ask you this,
• 1:33:16
  Speaker 1: and you gotta be you gotta be honest in your answer. Okay,
• 1:33:21
  Speaker 1: you've you've gotten some big smoker bulls, but you're saying,
• 1:33:23
  Speaker 1: like generally if you had a big tanker, now let's
• 1:33:27
  Speaker 1: not say like a big tankary, like holy she I'll
• 1:33:29
  Speaker 1: never see one like that again the rest of my life.
• 1:33:31
  Speaker 1: But like a nice six and a raghorn. Typically you're
• 1:33:36
  Speaker 1: saying you would shoot the rag horn. Yeah, unless it's
• 1:33:39
  Speaker 1: like over a three seven, unless it's like holy sh it, Yeah, totally.
• 1:33:43
  Speaker 1: I'd rather pick up their sheds and you got a
• 1:33:46
  Speaker 1: pile of them. I'd rather pick up their sheds because
• 1:33:48
  Speaker 1: then you can like it's like the gift that keeps
• 1:33:49
  Speaker 1: on giving. Yeah, I've I've I've shed a tear before
• 1:33:52
  Speaker 1: when like we did, not that I would have said no,
• 1:33:55
  Speaker 1: but my um my brother in law shot a bull
• 1:33:58
  Speaker 1: and I know, I was like, I do I recognize
• 1:34:01
  Speaker 1: that like something in me at however many hundred yards
• 1:34:04
  Speaker 1: you were away, recognize that bowl somehow, like the face
• 1:34:09
  Speaker 1: and then the colorings and not maybe even the aunt
• 1:34:12
  Speaker 1: was a little bit. And then we walked up to it.
• 1:34:14
  Speaker 1: It was like I was the first one there and
• 1:34:15
  Speaker 1: I just without without even a shadow of dolls like
• 1:34:18
  Speaker 1: I know that bowl, I have his sheds. I was like, fuck,
• 1:34:21
  Speaker 1: never gonna get you know, pick up those sheds again.
• 1:34:24
  Speaker 1: Um but yeah, you know, I uh my joy with
• 1:34:28
  Speaker 1: antler hunting, big antler hunting. I love getting first time
• 1:34:31
  Speaker 1: like people folks that are have never um you know,
• 1:34:35
  Speaker 1: gone out and got a King of the Woods, you know,
• 1:34:37
  Speaker 1: to put on their wall or whatever they want. I'm
• 1:34:38
  Speaker 1: all about that. It's a beautiful thing and I love
• 1:34:41
  Speaker 1: taking folks out for that. Um yeah, big time. Okay,
• 1:34:47
  Speaker 1: Uh daniel O Ki walks through your heart recipe do
• 1:34:50
  Speaker 1: your heart? I just did. I want to. I want
• 1:34:54
  Speaker 1: to leave people with a with a good If you
• 1:34:57
  Speaker 1: want to leave people with that, then I want to
• 1:34:59
  Speaker 1: bring up one more thing about this. We're talking about waterfowl,
• 1:35:03
  Speaker 1: and uh, please go ahead, because our buddy Boomer Hesley
• 1:35:09
  Speaker 1: wrote in and I think I mentioned this to you
• 1:35:11
  Speaker 1: about how we're always talking about meatcare four big game
• 1:35:15
  Speaker 1: in the field, but rarely is that ever brought up
• 1:35:18
  Speaker 1: for small game upland waterfowl. And he's saying like, yeah, Montana,
• 1:35:23
  Speaker 1: you shoot a bird today, probably pretty chilled out in
• 1:35:27
  Speaker 1: thirty minutes, right, even with all the feathers and on
• 1:35:30
  Speaker 1: it whatnot. But if it's a sixties seventy degree day
• 1:35:33
  Speaker 1: down south and you're not gutting immediately because you're spending
• 1:35:36
  Speaker 1: three or four hours in the duck blind, like, how
• 1:35:40
  Speaker 1: is that changing the meat? You know? How is that
• 1:35:42
  Speaker 1: changing flavors. You know that you got going on in there,
• 1:35:46
  Speaker 1: you're asking me, Yeah, I'm just kind of throwing that
• 1:35:48
  Speaker 1: out there because it's just it's something that I feel
• 1:35:50
  Speaker 1: like like we're hammering on it with about like getting
• 1:35:53
  Speaker 1: guts out and hanging big game, this, that and the other,
• 1:35:56
  Speaker 1: and it's just not not nearly discussed as much with
• 1:35:59
  Speaker 1: I got a few based I got a few basic
• 1:36:01
  Speaker 1: thoughts on it, but again, because it's wild game, I
• 1:36:03
  Speaker 1: can't like come and tell you absolutely. Uh. I think
• 1:36:07
  Speaker 1: they're not nearly as vulnerable to spoilage as our mammals.
• 1:36:15
  Speaker 1: Large mammals, large mammals, they're so big and there's so
• 1:36:20
  Speaker 1: much heat in there, and they got that gut, right
• 1:36:25
  Speaker 1: that is depending on you know, what it was up to.
• 1:36:28
  Speaker 1: They got that gut that's just full of gallons of
• 1:36:34
  Speaker 1: stuff that's like ruminating in their gut and producing gas. Right,
• 1:36:40
  Speaker 1: it's just different. I think they're not nearly as vulnerable
• 1:36:43
  Speaker 1: to spoilage. And I think there's something about the chest
• 1:36:46
  Speaker 1: cavity on a bird that's sort of you can have
• 1:36:49
  Speaker 1: one thing going on inside the gut cavity and it's
• 1:36:53
  Speaker 1: not it's readily permeating it's surroundings because of the breastbone,
• 1:37:00
  Speaker 1: and that you're not really eating the meat out of
• 1:37:02
  Speaker 1: the inside of the back. So if you leave a
• 1:37:04
  Speaker 1: big game animal un gutted for too long, you wind
• 1:37:09
  Speaker 1: up losing all the organ meat, the inside tenderloins spoiled
• 1:37:14
  Speaker 1: very quickly. The you have spoilage, it starts at the
• 1:37:19
  Speaker 1: ball joints in the rear legs and seems to spread
• 1:37:21
  Speaker 1: very quickly. I just don't see it like moving around
• 1:37:25
  Speaker 1: like a rot doesn't move around a bird in this
• 1:37:29
  Speaker 1: sort of like cancerous way that rot moves around a
• 1:37:33
  Speaker 1: big animal. But if you like to eat the gizzards
• 1:37:37
  Speaker 1: in the liver and the hearts, which are all worth
• 1:37:39
  Speaker 1: a try, I think that you need to get them
• 1:37:41
  Speaker 1: out of there in a hurry. And also there's a
• 1:37:44
  Speaker 1: thing to do with just like how pleasant the cleaning processes,
• 1:37:47
  Speaker 1: and with squirrels, rabbits, ducks, geese, pheasants, after a few
• 1:37:52
  Speaker 1: hours of wandering around in your game bag on a
• 1:37:54
  Speaker 1: warm day, it just becomes like gutting them and cleaning
• 1:37:57
  Speaker 1: them becomes not as fun because the smell is so
• 1:38:01
  Speaker 1: offensive and horrible, and it just leaves you with a
• 1:38:06
  Speaker 1: like a negative feeling about it. And I think if
• 1:38:08
  Speaker 1: you could take uh duck or goose, pheasant, whatever, and
• 1:38:12
  Speaker 1: it happen when you get some snow on the ground
• 1:38:14
  Speaker 1: right and you quickly gut it out, clean everything out,
• 1:38:18
  Speaker 1: packs some snow in there, wipe it all out, clean
• 1:38:21
  Speaker 1: your heart, liver, gizzard, shove them back in there. It
• 1:38:25
  Speaker 1: just is clean and nice and beautiful. And it's not
• 1:38:28
  Speaker 1: like that, just the nastiness of gutten a bird that
• 1:38:32
  Speaker 1: you should have got it a long time ago. But
• 1:38:36
  Speaker 1: for what I would do, like the best duck that
• 1:38:39
  Speaker 1: I've dealt with, then I'm gonna be done talk about
• 1:38:41
  Speaker 1: you guys, talk about the best duck I've dealt with
• 1:38:43
  Speaker 1: has been like take a duck, got it, clean it up.
• 1:38:46
  Speaker 1: I put into brown paper grocery sack. I roll that
• 1:38:49
  Speaker 1: brown paper grocery sack up, and I stacked those sons
• 1:38:52
  Speaker 1: of bitches in my fridge like firewood, and I don't
• 1:38:55
  Speaker 1: mess with him for three or four days. M got
• 1:38:58
  Speaker 1: it gutted, wrapped in a newsprint or grocery sacks, and
• 1:39:03
  Speaker 1: a little bit of that wrapping, it's just like it
• 1:39:05
  Speaker 1: keeps it from drying out because you got that gutting incision,
• 1:39:07
  Speaker 1: so everything starts to drive from there, and also some
• 1:39:10
  Speaker 1: people that don't like it, and there's like parasites and
• 1:39:12
  Speaker 1: the feathers that get all over ship, and so your
• 1:39:14
  Speaker 1: wife opens it up. It's what in the world. But
• 1:39:16
  Speaker 1: if you just like rolled up in newsprint, rolled up
• 1:39:18
  Speaker 1: in a brown paper bag, put it in there for
• 1:39:20
  Speaker 1: three or four days, and you get it out and
• 1:39:21
  Speaker 1: you get like a duck, and it winds up being
• 1:39:23
  Speaker 1: that you could almost pick your scrape and that breast
• 1:39:26
  Speaker 1: meat away with your thumb. That ship is good. That's
• 1:39:29
  Speaker 1: all I got to say about it. Didn't in uh
• 1:39:32
  Speaker 1: in in uh generations passed and help me out. If
• 1:39:37
  Speaker 1: you guys know this story hanging, Yeah, wouldn't they hang
• 1:39:39
  Speaker 1: it by the neck? And when when it fell to
• 1:39:41
  Speaker 1: the ground and you still had the head up in
• 1:39:43
  Speaker 1: the string or the news that's like a scopier stuff. Man. Yeah,
• 1:39:47
  Speaker 1: I used to hanging a bunch of my birds in
• 1:39:49
  Speaker 1: North Dakota. It is always we did it in a
• 1:39:52
  Speaker 1: garage and it really sorry quick question interruption, gutted or
• 1:39:56
  Speaker 1: not gooded? I did both? Okay, this is interest thing
• 1:40:00
  Speaker 1: I want to hear. I honestly can't remember if I
• 1:40:04
  Speaker 1: thought there was a huge difference between the two gut
• 1:40:07
  Speaker 1: it and not gut in. But I'd say most of
• 1:40:09
  Speaker 1: them I did. Yeah, I don't think the ones that
• 1:40:13
  Speaker 1: we kept um internals in we didn't need those, so yeah,
• 1:40:19
  Speaker 1: so like the ones that we did gout, we would
• 1:40:21
  Speaker 1: keep that sort of stuff. But yeah, we um A
• 1:40:24
  Speaker 1: lot of times we come home from a hunt. Depending
• 1:40:28
  Speaker 1: on the temperature, our garage could sort of stay insulated
• 1:40:32
  Speaker 1: and it was the right time of the year if
• 1:40:33
  Speaker 1: it didn't get too cold below freezing, we would just
• 1:40:38
  Speaker 1: hang up up in the garage would have, um, well
• 1:40:41
  Speaker 1: we hang our deer on. We'd just get the straps.
• 1:40:44
  Speaker 1: I have all of them hanging up there, and it
• 1:40:47
  Speaker 1: was nice um because I would only come home from
• 1:40:49
  Speaker 1: work clean like two birds a night, the next night
• 1:40:53
  Speaker 1: clean another two birds. And I would always write on
• 1:40:55
  Speaker 1: the package how many days they were aged. And I
• 1:40:58
  Speaker 1: actually have a lot my easier that I need to
• 1:41:00
  Speaker 1: take each day out that I am aged it for
• 1:41:04
  Speaker 1: to tell the difference. We did it with a lot
• 1:41:06
  Speaker 1: of Canada geese um and some snows. But I've always
• 1:41:10
  Speaker 1: found that snows are always tender no matter what, especially
• 1:41:13
  Speaker 1: in the Ross's geese and UM I I couldn't age.
• 1:41:19
  Speaker 1: The problem is I couldn't tell if aging it really
• 1:41:22
  Speaker 1: tenderized the meat, or if that goose was just a
• 1:41:24
  Speaker 1: much younger goose versus an older goose. So it's like
• 1:41:27
  Speaker 1: you just keep getting these variabilities that you're just like,
• 1:41:31
  Speaker 1: how do you create the same standardization to test all
• 1:41:35
  Speaker 1: these things? It's it's really hard. And then the weather
• 1:41:37
  Speaker 1: changes and I'm like, I can't hang these I got
• 1:41:39
  Speaker 1: clean them all now or or whatever. But that's my
• 1:41:43
  Speaker 1: brother who's a statistician. He's in a college just but
• 1:41:45
  Speaker 1: does a lot of statistical modeling and statistical analysis, and
• 1:41:48
  Speaker 1: he like a pet peeve of his is people who
• 1:41:53
  Speaker 1: look and they make assumptions about the constants and they're like, oh,
• 1:42:00
  Speaker 1: it seems like the pheasants that you kill on a
• 1:42:02
  Speaker 1: Monday tastes better than the ones you kill on a Wednesday.
• 1:42:05
  Speaker 1: Because he's like, there's so many variables going on all
• 1:42:08
  Speaker 1: the time, and people go like, the small mouth bass
• 1:42:11
  Speaker 1: are only hitting shar troups. Because I tied a chartrouss
• 1:42:15
  Speaker 1: on and caught a small mouth all of a sudden,
• 1:42:19
  Speaker 1: it was like okay. But the angle of the sun
• 1:42:21
  Speaker 1: also changed the barametric pressure also changed. You're both moved,
• 1:42:25
  Speaker 1: like it's really people hunting fishing. People always want to
• 1:42:29
  Speaker 1: be like that's it. Yeah, yeah, one day. Yeah. People
• 1:42:35
  Speaker 1: people want a hard answer me, and it's not easy
• 1:42:38
  Speaker 1: thing to to answer because you're tired after a hunt.
• 1:42:43
  Speaker 1: Like it's hard to like get a piece of paper
• 1:42:45
  Speaker 1: out and say I have X amount of snow goose.
• 1:42:48
  Speaker 1: This one is all white, this one has a lot
• 1:42:50
  Speaker 1: of gray in it. I know that one's like and
• 1:42:52
  Speaker 1: then market how many days It's like that's like serious
• 1:42:56
  Speaker 1: research going on, and and you don't always And I
• 1:43:00
  Speaker 1: was working a full time job of North Dakota, and
• 1:43:03
  Speaker 1: so it was just like all those things at that
• 1:43:05
  Speaker 1: point in time didn't really click that I should be
• 1:43:08
  Speaker 1: like documenting because we we had so many birds that
• 1:43:12
  Speaker 1: I really could have done a really nice study, but
• 1:43:14
  Speaker 1: I just didn't think about that at the time. Do
• 1:43:17
  Speaker 1: you ever hanging long enough that fell off? No? But
• 1:43:21
  Speaker 1: I hung it a loong enough and my dog ate
• 1:43:22
  Speaker 1: a whole goose, and then we were like, all right,
• 1:43:25
  Speaker 1: that's enough, I'm gonna hang it. I'm gonna hang a
• 1:43:26
  Speaker 1: doctor year. I was gonna say, I just I just
• 1:43:29
  Speaker 1: make actually I have done that before. I have had
• 1:43:31
  Speaker 1: the body fall off, but I think the neck had
• 1:43:33
  Speaker 1: already been broken from the string, so I don't think
• 1:43:36
  Speaker 1: it counts not a true and not a not a
• 1:43:39
  Speaker 1: true lynching. Yeah, did you gotta keep the temperature really
• 1:43:42
  Speaker 1: constant or in between? Maybe? I don't know if in
• 1:43:46
  Speaker 1: medieval times they had the opportunity to do that, unless
• 1:43:48
  Speaker 1: they had a root seller or something that was fifties
• 1:43:51
  Speaker 1: or whatever it is. But I made a lot of
• 1:43:53
  Speaker 1: notes here, so if I have the opportunity back on
• 1:43:55
  Speaker 1: this podcast, I'm gonna have answers to a lot of
• 1:43:57
  Speaker 1: these things because I'm gonna, Yeah, I'm a testam this
• 1:43:59
  Speaker 1: winner foul meal, dear fat um. What the hell is
• 1:44:03
  Speaker 1: shot gobble? That was in the beginning of our shot
• 1:44:06
  Speaker 1: gobble was one of turkey, do you do you hunt much?
• 1:44:09
  Speaker 1: Turkey's uh man? A shot gobble is when a turkey
• 1:44:19
  Speaker 1: gobbles to a sudden noise that isn't another turkey. So,
• 1:44:26
  Speaker 1: for whatever reason, when they're amped up in the spring
• 1:44:28
  Speaker 1: and their gobbling a lot um, they get so keyed up.
• 1:44:32
  Speaker 1: As Little Primo says, it's just them announcing to the
• 1:44:34
  Speaker 1: world that is their time of year. They get so
• 1:44:37
  Speaker 1: keyed up that just any kind of sudden, alarming noise.
• 1:44:41
  Speaker 1: They'll gobble to it. Thunder the same way, though, gobble
• 1:44:44
  Speaker 1: to a gobble like like really you think like like
• 1:44:47
  Speaker 1: a turkey. One turkey gobbles. He's like, no, turkeys like,
• 1:44:51
  Speaker 1: you're not the man. I'm the man, right, But they
• 1:44:54
  Speaker 1: get like we're just anything going on. So dogs, barking, thunder,
• 1:44:58
  Speaker 1: and we have found a running list of things that
• 1:45:02
  Speaker 1: people have heard turkeys respond to, like sonic booms, um
• 1:45:09
  Speaker 1: seth throwing a rock at the stop sign, car doors,
• 1:45:12
  Speaker 1: slamming car horns, going off, dogs, barking, crows calling uh
• 1:45:18
  Speaker 1: blue Jay's, geese honking, geese honking, a redtail hog on.
• 1:45:23
  Speaker 1: So shot shock, Oh, it's a shock gobble. It shocks him.
• 1:45:28
  Speaker 1: I thought it was with a t shot And I
• 1:45:29
  Speaker 1: was thinking, you know, like but they do shot gobble
• 1:45:33
  Speaker 1: the shots they shot gobble the shotguns. Damn sure. Well
• 1:45:36
  Speaker 1: see question answered? Um, can I add one thing? I
• 1:45:39
  Speaker 1: don't know how close you are here, but I don't know.
• 1:45:40
  Speaker 1: Go ahead, man, So I decided I'm gonna end on
• 1:45:42
  Speaker 1: something different. Okay, but you go ahead. Um Oh, I
• 1:45:45
  Speaker 1: just wanted to add a a a thought onto the
• 1:45:50
  Speaker 1: gray rabbit story. For um, is this some redemption, some
• 1:45:56
  Speaker 1: sort of saving. Yeah, well I think we have to
• 1:45:58
  Speaker 1: have takeaways. This can't just be shooting ship and um.
• 1:46:01
  Speaker 1: And so if I was to offer anything that I
• 1:46:04
  Speaker 1: believe to be truth, and when it comes to cooking
• 1:46:07
  Speaker 1: wild game or not, this is just broadline. Cooking is
• 1:46:11
  Speaker 1: um is methodology super key, you know. And just as
• 1:46:15
  Speaker 1: as we spend so much time focused on the gear,
• 1:46:18
  Speaker 1: the technique, how much how many hours we spent on
• 1:46:20
  Speaker 1: Google Maps and everything else, pouring over where we're gonna
• 1:46:23
  Speaker 1: go and what we're gonna go do, and um, if
• 1:46:26
  Speaker 1: you enjoy a good meal, that chef in that restaurant
• 1:46:30
  Speaker 1: and the entire team has spent equivalent amount of time
• 1:46:34
  Speaker 1: researching how to make your meal great. Right, So they're
• 1:46:37
  Speaker 1: doing the exact same thing you're doing in preparation for hunting,
• 1:46:41
  Speaker 1: in preparation of a meal. And so though it may
• 1:46:44
  Speaker 1: sound daunting, you don't need to be a chef. To
• 1:46:46
  Speaker 1: be a good cook is to focus on methodology, because methodology.
• 1:46:51
  Speaker 1: You see a bumpy two track road, you know, four
• 1:46:53
  Speaker 1: we'll drive on. You see more than a twelve in
• 1:46:57
  Speaker 1: twelve inches of snow, you know, maybe it's drifted it's
• 1:46:59
  Speaker 1: twenty just now you know chains on, right, those are
• 1:47:02
  Speaker 1: the things we've learned so with methodology, and maybe we
• 1:47:05
  Speaker 1: can get here on a later podcast where we can
• 1:47:07
  Speaker 1: write about it. Is methodology is your snow chains in
• 1:47:11
  Speaker 1: four wheel drive and you know rain jacket, and it
• 1:47:14
  Speaker 1: is your tool. To cookery is knowing good methodology. So
• 1:47:17
  Speaker 1: you get a super tough, tough animal with braising techniques,
• 1:47:22
  Speaker 1: with proper methodology smoking, you're gonna break that thing down
• 1:47:26
  Speaker 1: and it will be palatable. So to the gray rabbit.
• 1:47:29
  Speaker 1: One thing that is less methodology, but it is still
• 1:47:32
  Speaker 1: a skill. And Danielle said in the very beginning, which
• 1:47:34
  Speaker 1: is we eat with our eyes right, And so one
• 1:47:38
  Speaker 1: of the easiest put lipstick on your food. And what
• 1:47:42
  Speaker 1: I mean by that is put your makeup on like
• 1:47:44
  Speaker 1: garnishing a dish is one of the most underrated, easy
• 1:47:47
  Speaker 1: to do things that changes the experience for anybody. So
• 1:47:50
  Speaker 1: your gray rabbit and and you know you have your
• 1:47:53
  Speaker 1: you know, hopeful sweetheart or whomever coming over to eat,
• 1:47:56
  Speaker 1: and you're like, man, this is not looking you know
• 1:47:58
  Speaker 1: how I want it? Um Fresh herbs, fresh chopped herbs
• 1:48:02
  Speaker 1: not only add great flavor to it, but um, we
• 1:48:05
  Speaker 1: are and visually it's like makeup. It's mascara for your food.
• 1:48:10
  Speaker 1: It's like we when you see chopped parsley, you're chopped
• 1:48:12
  Speaker 1: herbs on food. It's like, oh, this was like this
• 1:48:17
  Speaker 1: was done by someone that knows what's up, you know,
• 1:48:19
  Speaker 1: And so I would just add that in and that
• 1:48:21
  Speaker 1: um is that methodology is going to become really key
• 1:48:24
  Speaker 1: for folks that want to get into game cookery and
• 1:48:27
  Speaker 1: then garnishing just um, a little bit of fresh herbs
• 1:48:30
  Speaker 1: on there, or you know, crumbled dry bacon, or you know,
• 1:48:33
  Speaker 1: just adding a little extra something gives it a mask,
• 1:48:36
  Speaker 1: gives it a top coat. You know. Yeah, I'll agree
• 1:48:39
  Speaker 1: with you on that. I think these methods are the foundation.
• 1:48:42
  Speaker 1: And once you figure out those things, then everything everything clicks.
• 1:48:50
  Speaker 1: You can cook anything because it's the same process over
• 1:48:53
  Speaker 1: and over, over and over again. Ridge Pounder, do you
• 1:48:57
  Speaker 1: think that would you rather we call you the Great Rabbit? No? No, no, no,
• 1:49:04
  Speaker 1: thank you, gr I mean instead of RP. It's not bad.
• 1:49:14
  Speaker 1: Just don't really know the story, you know what, I'll
• 1:49:15
  Speaker 1: embrace the story. There's a people out there that have
• 1:49:18
  Speaker 1: probably been in that same predicament learning experience. Oh yeah, man,
• 1:49:23
  Speaker 1: I'm I remember in cooking school and I was eighteen.
• 1:49:25
  Speaker 1: I I I served a pasta dish with a sauce
• 1:49:32
  Speaker 1: called arabiata. It's like a spicy tomato sauce. You know
• 1:49:35
  Speaker 1: in restaurants you'll see penabiata a lot, and um, so
• 1:49:39
  Speaker 1: I was making. She just was like, we've been dating
• 1:49:43
  Speaker 1: for a month, and I was made. I was in
• 1:49:44
  Speaker 1: culinary school as eighteen years old, and I'm like trying
• 1:49:46
  Speaker 1: to pull out all these tricks. But I made a
• 1:49:47
  Speaker 1: penny rbiata and she found a goddamn nipple in her
• 1:49:54
  Speaker 1: human nipple. No, no, but a nipple nonetheless, And there
• 1:49:59
  Speaker 1: I am, you know, And yet when you you know,
• 1:50:03
  Speaker 1: that was like, oh, well, that's because we just learned
• 1:50:07
  Speaker 1: how to cure bacon in charcutie class. And I had
• 1:50:10
  Speaker 1: a slab of bacon like billy belly, and we hadn't
• 1:50:14
  Speaker 1: trimmed the skin off. You garnished it with nipples. I
• 1:50:18
  Speaker 1: cut the slab and rendered it to make the sauce.
• 1:50:21
  Speaker 1: And yet there happened to be this whole nipple that
• 1:50:24
  Speaker 1: made it. In nipple that got in there the rogue.
• 1:50:27
  Speaker 1: That's that's good, that's a good, that's a name for
• 1:50:30
  Speaker 1: a book. Right there, the road Nipple a culinary tale. Yeah,
• 1:50:34
  Speaker 1: there you go, the road nipple. Uh, Danielle, can you
• 1:50:38
  Speaker 1: real quick zapp everyone? I'm gonna let you take your pick.
• 1:50:42
  Speaker 1: I want you to zap everyone with um Man, how
• 1:50:46
  Speaker 1: come no one notified me that I'm not running the
• 1:50:48
  Speaker 1: right angle? I'm my mic Can you zapp everyone real
• 1:50:52
  Speaker 1: quick with either this is chef's choice, with either the
• 1:50:59
  Speaker 1: Heart Rap Spy or the Roadhouse snow Goose steakhouse dish. Oh,
• 1:51:03
  Speaker 1: I want to talk about the snow goose set the stage.
• 1:51:07
  Speaker 1: Everybody ship talks snow geese all the time. Yeah, so
• 1:51:12
  Speaker 1: very very common conversation that takes place is, hey, would
• 1:51:18
  Speaker 1: you do this weekend? We got into some snow geese.
• 1:51:20
  Speaker 1: I got this great recipe, let me tell you, And
• 1:51:24
  Speaker 1: they go on and on and on and on, and
• 1:51:27
  Speaker 1: then they tell you to eat the rocks, throw the
• 1:51:30
  Speaker 1: throw the meat away, and then I chuckles, use that joke.
• 1:51:35
  Speaker 1: It's like and then I listened to the whole story
• 1:51:39
  Speaker 1: every time like it's the first time I've heard it,
• 1:51:41
  Speaker 1: and laugh and can yourry inside? I laugh because I'm like,
• 1:51:45
  Speaker 1: I can't believe he's telling me. Well, people do that
• 1:51:51
  Speaker 1: with me. I try to meet him with the stone coldest,
• 1:51:54
  Speaker 1: most indifferent face they've ever seen. Really, I can't. I
• 1:51:58
  Speaker 1: can't do that. I'm like, yeah, that's not quite right.
• 1:52:02
  Speaker 1: The viewers can't see the face I just tried to make.
• 1:52:05
  Speaker 1: But no, I don't you look confused? And that one
• 1:52:09
  Speaker 1: I'm not good. I'm not good at that kind of stuff. Yeah. So,
• 1:52:13
  Speaker 1: so that conversation happens a lot, and and I get
• 1:52:18
  Speaker 1: so sick of it, and I get so it's almost
• 1:52:21
  Speaker 1: like an offense to me in ways to to say
• 1:52:24
  Speaker 1: how much I love eating snow goose, and they're like,
• 1:52:26
  Speaker 1: let me tell you how bad it is. I'm like,
• 1:52:28
  Speaker 1: are you calling me a bad cook? It could be.
• 1:52:31
  Speaker 1: I mean, my husband's the only one who really eats
• 1:52:32
  Speaker 1: my food, and he'll eat anything. But so, so to
• 1:52:37
  Speaker 1: everybody out there who does not like snow goose or
• 1:52:40
  Speaker 1: that you throw it away or whatever you do with it,
• 1:52:44
  Speaker 1: let me let me change your mind a little bit.
• 1:52:46
  Speaker 1: I call it the steakhouse goose. And this is something
• 1:52:50
  Speaker 1: I do with my sou vied and I cook it
• 1:52:53
  Speaker 1: for anybody who comes over for dinner. That's usually what
• 1:52:55
  Speaker 1: I'm cooking is is a snow goose. So I'll take
• 1:52:59
  Speaker 1: it out of the freezer, let it sit in the
• 1:53:02
  Speaker 1: fridge for a couple of days or however long tim
• 1:53:05
  Speaker 1: ready to cook, pad to dry, a little salt, little pepper.
• 1:53:09
  Speaker 1: Sometimes I'll get crazy with garlic or thyme, and then
• 1:53:13
  Speaker 1: a little bit of gee in there, which is clarified
• 1:53:16
  Speaker 1: butter butter that the milk solids have been taken out.
• 1:53:20
  Speaker 1: It gives it a higher smoke point, which you don't
• 1:53:22
  Speaker 1: really need it for suvied I just I think gee
• 1:53:26
  Speaker 1: has a better flavor because I think the difference between
• 1:53:29
  Speaker 1: gee and clarified butter, I think they toast toasted differently.
• 1:53:32
  Speaker 1: But anyway, that's besides the point. So and then I
• 1:53:36
  Speaker 1: put it in my vacuum sealer su vied it and
• 1:53:40
  Speaker 1: I usually do it about one thirty, which is on
• 1:53:43
  Speaker 1: the rare side of medium ram so that way, when
• 1:53:47
  Speaker 1: all of the breast meat is finished comes out of
• 1:53:51
  Speaker 1: the bag, they're all cooked the same t Yeah, So
• 1:53:56
  Speaker 1: my roll of thumb is for every half inch thickness meat,
• 1:54:00
  Speaker 1: you should be souve eating at least for thirty minutes.
• 1:54:03
  Speaker 1: And that's if it's already sort of like defrosted. Pull
• 1:54:07
  Speaker 1: it out to room temperature if it's frozen, like add
• 1:54:10
  Speaker 1: an hour or more to that. Um so every half inch.
• 1:54:14
  Speaker 1: And then the funny thing about geese when you cook them,
• 1:54:17
  Speaker 1: they like to sort of condensed and shrink up and
• 1:54:20
  Speaker 1: they get thicker. So I always add at least another
• 1:54:23
  Speaker 1: thirty minutes to that. So if that geese is only
• 1:54:26
  Speaker 1: an inch thick, I'm still going to suviet it for
• 1:54:28
  Speaker 1: about an hour and a half. Maybe as you cook
• 1:54:33
  Speaker 1: it it's gonna become an inch and a half. It's
• 1:54:35
  Speaker 1: about three quarter inch thick, half inch three quarter inch
• 1:54:37
  Speaker 1: for a snow and so I take it out, pad
• 1:54:41
  Speaker 1: it dry, either steared in a cast iron or on
• 1:54:45
  Speaker 1: the grill, because everybody wants to stick cooked a little
• 1:54:47
  Speaker 1: bit differently. So I always started out like the rare
• 1:54:50
  Speaker 1: side of medium. Weare is sort of the baseline because
• 1:54:53
  Speaker 1: that's what I like to eat on. Somebody else wants
• 1:54:55
  Speaker 1: it longer than I just see it for a little
• 1:54:57
  Speaker 1: bit longer, and that is hands down, everybody is obsessed
• 1:55:02
  Speaker 1: with it. I love it. It's like my my steakhouse,
• 1:55:06
  Speaker 1: goose good. That's it. Thanks pretty simple. It is really simple,
• 1:55:14
  Speaker 1: skin on, skin off, just the breast meat, we're talking
• 1:55:17
  Speaker 1: about here. Yeah, this is just the breast meat, no
• 1:55:19
  Speaker 1: no skin. Have you ever rendered out all your goose fat?
• 1:55:23
  Speaker 1: I've tried, We I saved. I actually think I still
• 1:55:27
  Speaker 1: have some. I think I frozen. I don't know if
• 1:55:29
  Speaker 1: that's it's probably a terrible idea. But sometimes if I
• 1:55:32
  Speaker 1: get like only two geese and their thigh meats usually
• 1:55:36
  Speaker 1: like in that pocket between the thigh and the bottom
• 1:55:38
  Speaker 1: of the breast. But we'll always have like a lot
• 1:55:40
  Speaker 1: of a lot of fat in there. And so if
• 1:55:42
  Speaker 1: I'm just cooking dinner that night, I'll just throw it
• 1:55:45
  Speaker 1: in the pan and let it sort of melt um
• 1:55:48
  Speaker 1: to brown the food that I'm cooking, and then the
• 1:55:50
  Speaker 1: fat melts out and you still left with some kind
• 1:55:52
  Speaker 1: of collagenny is tissue. I'll throw that out in the
• 1:55:56
  Speaker 1: brown the meat in there. Yeah, you can freeze an
• 1:55:58
  Speaker 1: and render it. You can like when when you you know,
• 1:56:00
  Speaker 1: when you got a goose, you reach into that gutt
• 1:56:02
  Speaker 1: incisions those big fat globs like right in the body. Yea, yeah,
• 1:56:06
  Speaker 1: you can freeze those. You can get a hunk of it.
• 1:56:09
  Speaker 1: Y uh Yeah. Final thoughts, I'm gonna say how much
• 1:56:16
  Speaker 1: we're talking about thought on me, and I was thinking
• 1:56:18
  Speaker 1: about what I did a bunch of this summer because
• 1:56:21
  Speaker 1: my house and kitchen were in disarray, and so once
• 1:56:24
  Speaker 1: a remodel. Yeah, once we had the new deck up,
• 1:56:27
  Speaker 1: which is like kind of a dark brown board in
• 1:56:29
  Speaker 1: its south facing so it gets the sun. You thought
• 1:56:32
  Speaker 1: you made out in the heat direct well in those
• 1:56:35
  Speaker 1: pinch in those pinch moments, right, because you're like painting
• 1:56:38
  Speaker 1: and then you're like, oh shit, it's six, you know,
• 1:56:41
  Speaker 1: and the one kid's melting, melting, and you're like, I
• 1:56:43
  Speaker 1: need some thought out meat fast. I don't have a sink,
• 1:56:46
  Speaker 1: so you know, running underwaters out there's no there's nothing.
• 1:56:50
  Speaker 1: So yeah, I was gonna say that that's one of
• 1:56:52
  Speaker 1: the great things about like the vac sield like heavy duty.
• 1:56:56
  Speaker 1: We use Western bags. They're heavy duty enough we're literally
• 1:57:00
  Speaker 1: anna like run grab it out of the freezer and
• 1:57:02
  Speaker 1: then like slide it out onto the deck and the
• 1:57:05
  Speaker 1: sun and like thirty fits later, I run out there
• 1:57:07
  Speaker 1: and I've got something to work with. Just hold the
• 1:57:09
  Speaker 1: health department. Yeah, yeah, or Osha during our remodel, that's
• 1:57:19
  Speaker 1: good as your conclude her nice work than finals concluders. Um,
• 1:57:27
  Speaker 1: you know, I think on on my end. No, I
• 1:57:32
  Speaker 1: I'm excited for I mean, we've archery seasons rapping this
• 1:57:35
  Speaker 1: weekend here in Montana and um and that means rifle
• 1:57:38
  Speaker 1: and then um bird seasons kind of upon us. Um.
• 1:57:42
  Speaker 1: So yeah, I'm just excited to be out eating a
• 1:57:44
  Speaker 1: little bit more. Um, you know, foraging seasons coming to
• 1:57:47
  Speaker 1: a forging for non animal based things is coming to
• 1:57:51
  Speaker 1: a pretty quick halt here. It's gonna be hidden under
• 1:57:53
  Speaker 1: some snow man. Yeah, it's gonzo. Yeah, I'm gonna go
• 1:57:56
  Speaker 1: out this weekend. And I was thinking about it was like, men,
• 1:57:58
  Speaker 1: I think the only thing that will be out there
• 1:58:00
  Speaker 1: worth picking if I see it as rose hips and
• 1:58:02
  Speaker 1: that's about it. So yeah, um, we found like at
• 1:58:07
  Speaker 1: the bottom of the scree slides and stuff, we found
• 1:58:11
  Speaker 1: queen bleats melting out of you know that can survive
• 1:58:16
  Speaker 1: this time of year. Yeah, snow frozen, right, you still
• 1:58:20
  Speaker 1: find queen bleats? Yeah? That are fun. Wow, that's one
• 1:58:24
  Speaker 1: of these that surprised. Like one of the latest things
• 1:58:26
  Speaker 1: I've picked have been queen bleats. We've even picking frozen
• 1:58:30
  Speaker 1: queen bleats. They're like they can though, I'll be fine,
• 1:58:33
  Speaker 1: but they were great. Yeah, butter not. That's like the
• 1:58:37
  Speaker 1: kind of the the last thing you find of the
• 1:58:42
  Speaker 1: stuff that like dies, you know, And I do sorry,
• 1:58:45
  Speaker 1: I do have a clothing real quick. Do you deal
• 1:58:47
  Speaker 1: with rose hips? What do you like to do with them? Um?
• 1:58:50
  Speaker 1: You know in the past, why we've worked with it
• 1:58:52
  Speaker 1: once before. But um, I don't do a ton with
• 1:58:54
  Speaker 1: them beyond like teas and whatnot. Um, but Chutney's jams there,
• 1:59:00
  Speaker 1: they sweeten, there's a lot of there's a ton of
• 1:59:02
  Speaker 1: vitamins seeing anti accidents in there. They're easy to pick
• 1:59:05
  Speaker 1: and they're not hard to find everywhere. They live everywhere,
• 1:59:08
  Speaker 1: so there's really no one who can't go find. I
• 1:59:11
  Speaker 1: just don't like going home empty handed, so I kind
• 1:59:13
  Speaker 1: of feel like I gotta come home with something. Oh sorry,
• 1:59:17
  Speaker 1: we gotta bring up the spiny rose hip that we
• 1:59:20
  Speaker 1: ran into in Washington. Spine less, spine less, all rose
• 1:59:27
  Speaker 1: all rose hips, the wild rose, the fruit itself. Yeah.
• 1:59:31
  Speaker 1: You ever see a rose hip where the hip, like
• 1:59:35
  Speaker 1: the rose hip, the fruit is spiny? No, did you
• 1:59:39
  Speaker 1: guys come across that on your archery hunt hunting Southeast Washington. Yeah,
• 1:59:44
  Speaker 1: we puzzled over it. Yeah, I mean, I know there's
• 1:59:46
  Speaker 1: a lot of different varieties of rose hips out there
• 1:59:48
  Speaker 1: spiny yeah, huh. Um, So freezing, we're talking about that
• 1:59:54
  Speaker 1: a bunch of I have a thought on freezing that
• 1:59:55
  Speaker 1: I can close with is that I do believe that um,
• 1:59:59
  Speaker 1: freezing is one of the greatest inventions of the modern
• 2:00:01
  Speaker 1: world when it comes to eating and sustainability for the
• 2:00:05
  Speaker 1: human race. Is just being able to freeze things is amazing.
• 2:00:08
  Speaker 1: And um, but I freeze. I try to be real
• 2:00:11
  Speaker 1: conscious when I'm breaking down an animal. And I know
• 2:00:13
  Speaker 1: a lot of folks it's it's good, It's it's pretty
• 2:00:15
  Speaker 1: easy and and and um. It can be a super
• 2:00:18
  Speaker 1: boon to timing when you need a quick meal is
• 2:00:21
  Speaker 1: to have your steaks already cut into two per bag.
• 2:00:24
  Speaker 1: It's you and the missag thought out. UM. I tend
• 2:00:27
  Speaker 1: to almost always freeze the whole muscles when I can. UM.
• 2:00:32
  Speaker 1: It's kind of like that protective skin on the tongue.
• 2:00:34
  Speaker 1: We're talking about. Things happen. Your bags get punctured when
• 2:00:37
  Speaker 1: the freezer. You know it's in the back and you
• 2:00:39
  Speaker 1: uncover it in March and there's a little frost burn
• 2:00:42
  Speaker 1: on it somewhere. And I feel like even to the
• 2:00:45
  Speaker 1: point where I will freeze hole muscles with silver skin
• 2:00:48
  Speaker 1: on the whole nine yards because I know that when
• 2:00:51
  Speaker 1: when it thaws back out, if something's happened to it,
• 2:00:54
  Speaker 1: I don't want to lose the good stuff inside. So
• 2:00:57
  Speaker 1: I'll I'll trend it off the damn cook it in
• 2:01:00
  Speaker 1: March or April or May or whenever it is. So
• 2:01:03
  Speaker 1: that's just one thing I like to do. Is I
• 2:01:04
  Speaker 1: like to freeze hold muscles when I can. Yeah, I
• 2:01:06
  Speaker 1: do like freezing the loin. Yeah, there's always you kind
• 2:01:09
  Speaker 1: of want to leave that silver skin on there. But
• 2:01:11
  Speaker 1: then the thing that's in the back of my head
• 2:01:13
  Speaker 1: is like, man, when I give it to somebody, then
• 2:01:15
  Speaker 1: I gotta explain it to him and ship and then
• 2:01:17
  Speaker 1: what if they don't remember to do it, They're gonna
• 2:01:20
  Speaker 1: have a negative experience. I'm always weighing in my head.
• 2:01:22
  Speaker 1: I'll sometimes put us if I'll sometimes make a piece
• 2:01:25
  Speaker 1: really perfect where anyone in the world with thought out
• 2:01:28
  Speaker 1: and be like, this is ready to cook. This looks beautiful,
• 2:01:32
  Speaker 1: and I'll put a star on the package or two
• 2:01:35
  Speaker 1: stars extreme cases, and then I kind of look and
• 2:01:39
  Speaker 1: be like, oh, that's one that I could give to
• 2:01:41
  Speaker 1: someone and there's gonna be no Yeah, puzzlement. They're gonna
• 2:01:46
  Speaker 1: be They're gonna get it, and they're gonna get it right.
• 2:01:48
  Speaker 1: I want a double started gift from that guy. Sounds nice.
• 2:01:53
  Speaker 1: Chris Um not much of a concluder, but I would
• 2:01:57
  Speaker 1: like if we could like engineer some sort of cook
• 2:02:00
  Speaker 1: off between Eduardo and Danielle. Mostly because not even like
• 2:02:07
  Speaker 1: the competition side of it, but I just want an
• 2:02:08
  Speaker 1: excuse to eat really well, that's all it is. I
• 2:02:13
  Speaker 1: just want to be like a judge just the contests.
• 2:02:16
  Speaker 1: Who can give me the most food? Yeah, where you
• 2:02:20
  Speaker 1: film it or whatever you know, but well I think, Well,
• 2:02:23
  Speaker 1: one of my thoughts is if if I've never hunted
• 2:02:25
  Speaker 1: snow geese, but I'd love to go on a snow
• 2:02:27
  Speaker 1: goose hunt. And what I would like to do is,
• 2:02:29
  Speaker 1: I'll take those legs if you're going to take the breasts,
• 2:02:31
  Speaker 1: and you got your steak steakhouse recipe, and I'd love
• 2:02:34
  Speaker 1: to cone fee those legs. The legs are so good
• 2:02:38
  Speaker 1: because they have a lot of fat on him. We
• 2:02:42
  Speaker 1: should all plan, we should all plan, we should all
• 2:02:44
  Speaker 1: just go out for snow geese in spring. I was
• 2:02:46
  Speaker 1: saying to Ben O'Brien yesterday. I was saying there needs
• 2:02:49
  Speaker 1: to be a meat eater rendezvous, like a full blown
• 2:02:52
  Speaker 1: pow wow where everybody descends to just do a full
• 2:02:56
  Speaker 1: blown Where would you want hunting session? Eating for the
• 2:02:59
  Speaker 1: spring hunt? You know, nowhere over in your neck old
• 2:03:03
  Speaker 1: neck of the woods. Yeah, by the Missouri Are they
• 2:03:06
  Speaker 1: there late? And as eat season? They have that. They
• 2:03:08
  Speaker 1: have that spring season where you don't even need a plug.
• 2:03:11
  Speaker 1: He's electronic. They take they take the gloves off man
• 2:03:14
  Speaker 1: electronic calls no plug. Yeah, it's crazy. My husband built
• 2:03:19
  Speaker 1: his own homemade electronic color. It didn't work. He didn't
• 2:03:25
  Speaker 1: just want to buy a Fox Pro or whatever. You know.
• 2:03:27
  Speaker 1: He does that a lot. He wants to do everything
• 2:03:29
  Speaker 1: himself plus his heart. So it's like you end up
• 2:03:32
  Speaker 1: like you could just spend the money and get it,
• 2:03:34
  Speaker 1: but he loves doing things himself. But yeah, and he
• 2:03:37
  Speaker 1: because he wanted it like white and all, like the
• 2:03:40
  Speaker 1: whole like nine yards and like multiple speakers out throughout
• 2:03:44
  Speaker 1: the thing. It system. Yeah, because whenever it's around sound
• 2:03:49
  Speaker 1: goose call. Yeah, becaus like in the middle of the
• 2:03:51
  Speaker 1: day when you're not doing anything, it's nice to have
• 2:03:52
  Speaker 1: some music out there. Seth concluders. Um, I got a question.
• 2:03:59
  Speaker 1: I conclude or um back to oregan meat, I've heard
• 2:04:04
  Speaker 1: oregon or oregon um. I've heard multiple times people say
• 2:04:11
  Speaker 1: that like freezing oregan meat is no good. Yeah, freezing
• 2:04:17
  Speaker 1: livers is rough on livers. Freezing it doesn't matter. Yeah,
• 2:04:21
  Speaker 1: that's that was my question. I want to take the
• 2:04:23
  Speaker 1: freeze a kidney. Freezing livers just changes the liver, like
• 2:04:26
  Speaker 1: the same thing that when in the freezer doesn't come out.
• 2:04:29
  Speaker 1: Got you. I think it's like it's it's like it's
• 2:04:34
  Speaker 1: kind of like what happens to a fish for a way. Yeah,
• 2:04:36
  Speaker 1: you cook it that you want up, but it's kind
• 2:04:37
  Speaker 1: of like to get like waded. No, no, the opposite
• 2:04:40
  Speaker 1: of bushy. It's like you take it out and it's like,
• 2:04:45
  Speaker 1: let's off a ship load of that's off a lot
• 2:04:47
  Speaker 1: of water. You take the slice, you throw it the pan.
• 2:04:50
  Speaker 1: It kind of deflates, it gets a little right. It's
• 2:04:55
  Speaker 1: just it's almost like it's not so much you'd say
• 2:04:58
  Speaker 1: like it's an absolute no no, because it is not
• 2:05:00
  Speaker 1: an absolute no no, but it's definitely not. It's so
• 2:05:03
  Speaker 1: you just eat it when you get it that big.
• 2:05:06
  Speaker 1: My guess is is, uh, is liver um fall into
• 2:05:10
  Speaker 1: the category of muscle heart does he So I might
• 2:05:15
  Speaker 1: take my guests would be that it's just the the um.
• 2:05:18
  Speaker 1: It's a more naturally tender that the that the makeup
• 2:05:23
  Speaker 1: of that structure is delicate, right, And so when you're
• 2:05:27
  Speaker 1: freezing it, you are rupturing through expansion the cellular walls
• 2:05:30
  Speaker 1: of protein and that organ And so when you thought
• 2:05:35
  Speaker 1: it's it's losing it's natural structure and web, it's a
• 2:05:39
  Speaker 1: real letdown. Especially dishes. If you're making dishes like like
• 2:05:45
  Speaker 1: like like liver pats a and and dips and things
• 2:05:49
  Speaker 1: like that just isn't the same. So if you're messing
• 2:05:52
  Speaker 1: with the liver, you want to mess with it like
• 2:05:55
  Speaker 1: you kill a younger dear. Take the liver home, slicing
• 2:05:59
  Speaker 1: core here in slices. Solk it. People. My mom used
• 2:06:03
  Speaker 1: to take solk it and lemon like water with a
• 2:06:06
  Speaker 1: lemon squeezed into it, or even like those juice bottles,
• 2:06:09
  Speaker 1: little bottles lemon juice. Put lemon juice and water because
• 2:06:12
  Speaker 1: it's a little bit of sidic and a little bit
• 2:06:14
  Speaker 1: of it somehow seems to dissolve and pull out more blood.
• 2:06:18
  Speaker 1: People use. People take liver home and soak it in
• 2:06:21
  Speaker 1: salted water. People take it home and solk it and water.
• 2:06:24
  Speaker 1: But it does. You'll pull out and the water becomes
• 2:06:26
  Speaker 1: like a rose color like it's definitely dissolving and pulling
• 2:06:30
  Speaker 1: out some of the blood and then cook it. Don't
• 2:06:34
  Speaker 1: it's just the first thing you should eat. Freeze all
• 2:06:37
  Speaker 1: the other stuff. That's my concluder. Daniel, you kind of
• 2:06:40
  Speaker 1: got your concluder. Do you want another concluder? No? I
• 2:06:43
  Speaker 1: think I'm good. All right, good job everyone. Um, next
• 2:06:48
  Speaker 1: time we all get together, we need to spend a
• 2:06:51
  Speaker 1: little bit of time talking about game Hearts. Until then,
• 2:06:55
  Speaker 1: thank you,