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Fine Dining Done Right With METAL MASTICATION And STEVE UNGER · HEAVY Music Interviews

• 0:05
  Speaker 1: Hell masticators and metal heads in Australia. It's so good
• 0:09
  Speaker 1: to be here with you guys. My name is Brett
• 0:11
  Speaker 1: and I host Metal Mastication. We are the only heavy
• 0:14
  Speaker 1: metal interview show set in the kitchen. Where do the
• 0:19
  Speaker 1: best conversations happen in your house?
• 0:21
  Speaker 2: Chris, I've always said to join them, but I'll love
• 0:24
  Speaker 2: that with the kitchen, Jack Canter is the kitchen.
• 0:28
  Speaker 1: Yeah, you're correct, and so that's where the idea came from.
• 0:32
  Speaker 2: And we've done nineteen episodes.
• 0:34
  Speaker 1: We have eight on our YouTube channel and right now
• 0:38
  Speaker 1: we are in the quarterfinals of the Colossus Favorite Chef
• 0:43
  Speaker 1: twenty twenty five competition. It benefits the James Beard Society,
• 0:49
  Speaker 1: which brings equity and sustainability to professional kitchens. And if
• 0:53
  Speaker 1: we win this competition, it will allow us to buy
• 0:57
  Speaker 1: a food truck and go to metal festival. Okay, Now,
• 1:02
  Speaker 1: say you're at a metal festival and you're there to
• 1:04
  Speaker 1: see Metal Church, for example. I know they're really huge
• 1:08
  Speaker 1: in Australia, they're huge all over the world. So you
• 1:11
  Speaker 1: see our food truck there and you go, wow, that's
• 1:14
  Speaker 1: fucking cool logo. That's a cool purple truck. You walk
• 1:18
  Speaker 1: up to get something and behind the counter and the
• 1:20
  Speaker 1: food truck is none other.
• 1:23
  Speaker 2: What's your name again?
• 1:24
  Speaker 1: Steve Hunger, the bass player, the Metal Hall of Fame
• 1:27
  Speaker 1: base player from Metal Church kick sass out here and
• 1:32
  Speaker 1: then you go on stage and he melts your brain.
• 1:34
  Speaker 1: You just have the best festival of your life. So
• 1:38
  Speaker 1: you just got served by Steve Hunger. He goes and
• 1:40
  Speaker 1: melts your face. You the best festival ever. The fans
• 1:43
  Speaker 1: can vote for us once a day, Favorite Chef dot
• 1:47
  Speaker 1: Favorite chef dot com backslash twenty twenty five backslash Brett
• 1:51
  Speaker 1: dash Hogue and if we win, we get it from
• 1:54
  Speaker 1: the fans and we give it back to the fans
• 1:57
  Speaker 1: with the food truck.
• 1:58
  Speaker 2: And then I get twenty bus hour to serve food
• 2:00
  Speaker 2: from Yes, yes seven. I thought that even wait, like sty.
• 2:07
  Speaker 3: Or somebody that come down since last time, man, I
• 2:10
  Speaker 3: tell you so.
• 2:12
  Speaker 1: Steve here was our third guest, and he graciously made
• 2:16
  Speaker 1: his uh signature recipe that he ever.
• 2:20
  Speaker 2: He's known for, which is called rest of Fire. And
• 2:24
  Speaker 2: because everyone likes.
• 2:25
  Speaker 1: Breast and fire is good, we mean especially especially to
• 2:28
  Speaker 1: see it. He is a breast guy, and so he
• 2:33
  Speaker 1: graciously agreed. Uh, how did you find out we were
• 2:36
  Speaker 1: doing this this show or the first show, this.
• 2:39
  Speaker 2: One, this one, this one. Well you know, how did
• 2:43
  Speaker 2: I find dude? Come on?
• 2:48
  Speaker 3: You know you see you said that you had you
• 2:50
  Speaker 3: had Australia on the line, and I was like, Australia
• 2:54
  Speaker 3: is the last place that Middle Church actually played. So
• 2:57
  Speaker 3: we have been in hibernation since we were in Australia.
• 3:00
  Speaker 3: So when Brett said, hey man, I'm doing the show
• 3:03
  Speaker 3: and it's going to be viewed in Australia.
• 3:06
  Speaker 2: I was like, crakes, I gotta be there. And so
• 3:11
  Speaker 2: here I am. Show you my signature recifier dish again
• 3:15
  Speaker 2: right now?
• 3:16
  Speaker 1: Okay, so we got this. What is in this pan
• 3:19
  Speaker 1: that's simmering?
• 3:20
  Speaker 2: All right?
• 3:20
  Speaker 3: Well we got to you know, this is the base
• 3:22
  Speaker 3: of it all right here you guys star with the
• 3:25
  Speaker 3: whipping cream.
• 3:27
  Speaker 1: You got some whipping cream us.
• 3:30
  Speaker 2: Yeah. Yeah.
• 3:30
  Speaker 3: So the thing about this is you gotta be real
• 3:32
  Speaker 3: careful not to boil it because if you boil it
• 3:34
  Speaker 3: turns into cottage cheese and in your fox and you
• 3:37
  Speaker 3: gotta start over it.
• 3:38
  Speaker 2: And you don't want to curdle your cream. Don't curdle
• 3:42
  Speaker 2: the cream.
• 3:42
  Speaker 1: And if you look that up on the internet, be
• 3:45
  Speaker 1: very careful.
• 3:47
  Speaker 4: Paddle, breast milk. What did get wrong?
• 3:53
  Speaker 5: So you know, since since I did breast the fire before,
• 3:57
  Speaker 5: I was going to show another one of my signature meals.
• 4:01
  Speaker 2: Yes, it's it's it's a pretty tricky one though.
• 4:03
  Speaker 5: Okay, So so kids don't try this at home, not
• 4:07
  Speaker 5: unless you get parents supervision.
• 4:10
  Speaker 4: So before we guys.
• 4:11
  Speaker 2: Say, you don't to say that these dishes that you'd
• 4:13
  Speaker 2: normally cook at home while you'd cooked for the band on.
• 4:15
  Speaker 4: Choor, you cook at I all.
• 4:18
  Speaker 5: This one here is especially after you got high three.
• 4:23
  Speaker 2: In the morning and you don't really feel like.
• 4:24
  Speaker 1: Cooking the breast of fire, though you make that at home.
• 4:28
  Speaker 2: All I do make that at home all the time. Man,
• 4:30
  Speaker 2: this is this is one of my favorite divisues. So
• 4:32
  Speaker 2: when you asked me to be on the show what
• 4:34
  Speaker 2: a year ago now, yeah, yeah, it was Uh. I
• 4:37
  Speaker 2: was like, well, I got that's that's the dish. I
• 4:38
  Speaker 2: have to teach it or you know, show off. Right.
• 4:40
  Speaker 3: So here we are again because it's a different crowd now,
• 4:43
  Speaker 3: so happy to be here and I don't my Australian
• 4:46
  Speaker 3: friends again. Man, it's been it's been like a year
• 4:49
  Speaker 3: and a half.
• 4:50
  Speaker 2: Wasn't at the camera. Hey, hey, alight, all right, so
• 4:58
  Speaker 2: don't don't try this at all, but you simply open
• 5:00
  Speaker 2: the can.
• 5:02
  Speaker 5: Like so.
• 5:05
  Speaker 1: Or a dish, very complicated, make sure you're taking notes.
• 5:09
  Speaker 2: And put it in the microwave. What actually is that
• 5:12
  Speaker 2: we haven't told us what it is?
• 5:14
  Speaker 1: Ticking noodle soup. It's a can. I'm chicken noodle though,
• 5:18
  Speaker 1: No wonder you I'm try that.
• 5:20
  Speaker 4: I understand now.
• 5:22
  Speaker 1: I think he might be stone now, but don't quote
• 5:25
  Speaker 1: me in on that.
• 5:26
  Speaker 5: I know better do anything like this or talk to
• 5:28
  Speaker 5: people when I'm stoned.
• 5:30
  Speaker 2: You want to cook it, you can eat it. He
• 5:35
  Speaker 2: just wanted to waste. I just wanted to waist to suit,
• 5:39
  Speaker 2: you know. All right, Yeah, yeah, we're gonna We're gonna
• 5:42
  Speaker 2: keep eating this up here.
• 5:43
  Speaker 4: A little later, turned the heat a little bit.
• 5:45
  Speaker 5: I'm gonna start to spice it up a little bit
• 5:47
  Speaker 5: because it's just called breasts of fire for a reason.
• 5:50
  Speaker 2: It's a spicy dish.
• 5:52
  Speaker 5: The camera, it's a spicy dish, So I like to
• 5:55
  Speaker 5: use Organ's Cajun seasoname to fire things up.
• 5:59
  Speaker 6: So I'm gonna, you know, basically, we got a couple
• 6:01
  Speaker 6: of the courts of these sweet cream or whipping cooking
• 6:06
  Speaker 6: cream m hm. And then you just douse it in
• 6:09
  Speaker 6: with what some cage in.
• 6:12
  Speaker 4: I'm measuring you just just free fall free.
• 6:14
  Speaker 2: For three or four man.
• 6:16
  Speaker 1: I mean you know, now, if if you're if you're
• 6:18
  Speaker 1: a reader, your audience, if they go to our YouTube
• 6:21
  Speaker 1: page and they watch this episode and they click on
• 6:23
  Speaker 1: the more information, the recipe will be there and I
• 6:27
  Speaker 1: actually do I actually do put a moles.
• 6:33
  Speaker 2: I do figure it out.
• 6:36
  Speaker 4: Guideline.
• 6:38
  Speaker 3: So listen, if if you're cooking this for your grandma,
• 6:41
  Speaker 3: you probably want to bring it down a knox because
• 6:43
  Speaker 3: it could get missy that pillow.
• 6:46
  Speaker 2: You see how the spey put in that.
• 6:50
  Speaker 5: So yes, I used the Cajun spices. And then of
• 6:53
  Speaker 5: course you got to have your Tabasco seasoning. Seasoning I
• 6:57
  Speaker 5: call it, but Tabasco sauce. You want to fired up
• 7:00
  Speaker 5: because as like I said, it is breast.
• 7:03
  Speaker 1: Yeah no, just like last time, dude, I got to say,
• 7:05
  Speaker 1: that looks like a lot. It's not a lot, mano, dude,
• 7:09
  Speaker 1: that's that's a lot.
• 7:11
  Speaker 2: Being a worsh man. All right, okay, tell us about
• 7:13
  Speaker 2: this right. So here's man.
• 7:15
  Speaker 1: We have fans and one of our fans is in
• 7:18
  Speaker 1: a band called bloodshot cyclops. And they're in North Carolina
• 7:22
  Speaker 1: and they have their own brand of hot sauce. And
• 7:25
  Speaker 1: so he sent me five of these hot sauces to
• 7:27
  Speaker 1: use on our show, right so, and they are incredibly hot,
• 7:32
  Speaker 1: incredibly incredibly hot.
• 7:35
  Speaker 2: So, but you were here, dude, I'm actually didn't she
• 7:40
  Speaker 2: tell you a little story. I've got to hear about
• 7:42
  Speaker 2: some hot sauces. What you might find interesting, Like Zack
• 7:45
  Speaker 2: Wall's got designline of what saucity is brought out and
• 7:48
  Speaker 2: I had I think it was death sauce. I had
• 7:49
  Speaker 2: someone bought it him. And I was filting very similar
• 7:52
  Speaker 2: to you guys on air, and I didn't wash my
• 7:54
  Speaker 2: hands before I went to bed with my wife. Oh kid,
• 7:58
  Speaker 2: you know, about fifteen minutes later, she chopped down a
• 8:00
  Speaker 2: bed in the darkness, niked ran to the bathroom, legs
• 8:04
  Speaker 2: up from the sink, and she's flushing a self out,
• 8:06
  Speaker 2: screaming for about half an hour.
• 8:09
  Speaker 4: That's as far as I'm going to go.
• 8:14
  Speaker 1: Oh man, poor your poor wife. We're almost out of
• 8:22
  Speaker 1: boil and had start creams. Yeah, i'mna had sour cream.
• 8:25
  Speaker 3: So sour cream you just kind of put a little
• 8:27
  Speaker 3: bit in there, kind of helps firm things up a
• 8:29
  Speaker 3: little bit, so it's not quite a soupy thing.
• 8:32
  Speaker 2: Oh you guys, you guys really went on all that
• 8:34
  Speaker 2: brand new. I did look at that.
• 8:37
  Speaker 1: So the other thing, Chris, with our show is we
• 8:42
  Speaker 1: we provide all the ingredients that our guests are going
• 8:44
  Speaker 1: to need to cook, unless sometimes they have their own
• 8:48
  Speaker 1: special stuff, like we did.
• 8:51
  Speaker 2: Who was this then? Had Julie Lange brought some stuff?
• 8:54
  Speaker 2: Didn't she?
• 8:56
  Speaker 1: So we did Julia Lage the basis of Vixen, and
• 8:59
  Speaker 1: she brought some of her own spices that she knew
• 9:03
  Speaker 1: she needed for her dish. She's Brazilian and she made
• 9:06
  Speaker 1: a Brazilian dish exactly, and so she brought this stuff.
• 9:09
  Speaker 2: The secret secret and uh, Bill Devil Hill, we just
• 9:14
  Speaker 2: did them.
• 9:14
  Speaker 1: And Dewey Bragg makes his own organic salsa and he
• 9:18
  Speaker 1: doesn't have a secret ingredient in that that we're going
• 9:23
  Speaker 1: to block out and stuff on the show.
• 9:24
  Speaker 2: So you two guys look like you gotta put chemistry
• 9:33
  Speaker 2: down on like this, Is this just come on three
• 9:35
  Speaker 2: to show?
• 9:35
  Speaker 4: Or are you guys friends to say?
• 9:38
  Speaker 2: No? It started where?
• 9:40
  Speaker 5: Did I?
• 9:43
  Speaker 2: It was at Nam two years ago?
• 9:45
  Speaker 1: Is the first time they opened up Nam to the
• 9:47
  Speaker 1: Public and Claudia and I and Dans that just started
• 9:51
  Speaker 1: the show. We'd done like two episodes, and we did
• 9:54
  Speaker 1: James and Robbie Lochner from Jack Russell's Great White And
• 10:00
  Speaker 1: I went to nam And because I knew rock stars
• 10:02
  Speaker 1: are going to be there, and he was there, and
• 10:05
  Speaker 1: I just went and talked to him. I'm like, dude,
• 10:07
  Speaker 1: my name is Brett, I host the show, blah blah blah.
• 10:10
  Speaker 1: And he was all into it. And then I am
• 10:13
  Speaker 1: grateful to say I think we have become friends. He
• 10:16
  Speaker 1: doesn't live here, he lives up in Seattle, and he
• 10:19
  Speaker 1: came down to this, you know, and so everybody's in town.
• 10:22
  Speaker 1: We go to the whiskey and we drink lots of
• 10:24
  Speaker 1: screwball peanut butter flavored whiskey.
• 10:27
  Speaker 2: I'm sorry that, yeah, screwball. So that's my fault, my
• 10:33
  Speaker 2: fault from that. Sorry.
• 10:35
  Speaker 4: Never opposed to us again someone on the Good Alcohol Weds.
• 10:40
  Speaker 2: That's the way I look at it. But you should
• 10:42
  Speaker 2: be saying you're welcome. Huh yeah, thank you, thank you
• 10:45
  Speaker 2: for making me an alcoholic at fifty eight. I really
• 10:47
  Speaker 2: appreciate that. Say.
• 10:49
  Speaker 4: You never do all the change, right, that's them, all of.
• 10:51
  Speaker 2: The story beautiful. Oh yeah, yeah, and so we get
• 10:58
  Speaker 2: that in the camera.
• 11:00
  Speaker 4: Yeah yeah, yeah, black and pepper to it.
• 11:04
  Speaker 2: You can get there, Yeah, I get it.
• 11:05
  Speaker 4: Bid going mobile, Going mobile is extreme twice up.
• 11:13
  Speaker 2: Then that's great. That's a little too bright there, baby, there,
• 11:19
  Speaker 2: you got it. Oh, we got it. So they're actually
• 11:22
  Speaker 2: used something, you really, you're really cooking something today. Yeah,
• 11:27
  Speaker 2: we're all just thinking that, man, and it's all on tracks.
• 11:32
  Speaker 2: But before we got to the next days, you want
• 11:34
  Speaker 2: us to get things ready, bred, just tell us a
• 11:36
  Speaker 2: bit more about the shylight. It kicked off in twenty
• 11:38
  Speaker 2: twenty three. But how long have you had the idea
• 11:41
  Speaker 2: for something just before it actually became reality?
• 11:46
  Speaker 1: A couple of months actually, So I'm sure you and
• 11:49
  Speaker 1: all of your your readers and your audience are familiar
• 11:51
  Speaker 1: with Billy Shehan.
• 11:53
  Speaker 2: Uh. That was the greatest living games player.
• 11:56
  Speaker 1: And no offense to my to my executive producer and
• 11:59
  Speaker 1: my Yeah, but Billy's Billy, you gotta be honest. Yeah,
• 12:05
  Speaker 1: And whenever he's home, he posts cooking videos on his
• 12:09
  Speaker 1: Facebook channel, and so I follow along on Facebook, and
• 12:13
  Speaker 1: Billy is actually one of the few public personas that
• 12:19
  Speaker 1: does his own social media and so he'll answer, you know,
• 12:23
  Speaker 1: twenty twenty five people, and then he moves on. And
• 12:26
  Speaker 1: he made this one sauce one day and he posted
• 12:29
  Speaker 1: it and everyone says to Billity, oh god, that looks great.
• 12:32
  Speaker 1: How do you tune your base for this song?
• 12:34
  Speaker 2: Or wow, that was delicious? What pedal do you use? Right? Okay?
• 12:39
  Speaker 1: And it's always music, and he's gracious he answers them.
• 12:42
  Speaker 1: I asked him a cooking question. I said, dude, how
• 12:45
  Speaker 1: did you finish that sauce? Did you use unsalted butter
• 12:49
  Speaker 1: or did you use a corner starch mixture?
• 12:53
  Speaker 2: And he answered right away, he said, I used butter.
• 12:56
  Speaker 2: How did you know?
• 12:58
  Speaker 1: And so I said, I know how to book? And
• 13:00
  Speaker 1: then we started talking back and forth about cooking. And
• 13:04
  Speaker 1: one night I'm laying in bed thinking, Wow, how cool
• 13:06
  Speaker 1: would it be to be in the kitchen with Billy.
• 13:08
  Speaker 2: Shean, you know, cooking up his sauce, you know. And
• 13:14
  Speaker 2: so I was writing for a magazine.
• 13:17
  Speaker 1: At the time called Heart of Hollywood, and a mutual
• 13:21
  Speaker 1: friend of mine and James set up an interview with him, Pelletieri.
• 13:26
  Speaker 1: So I came to James's house here and James and
• 13:29
  Speaker 1: Chris and Pelletieri were here, and when I walked in
• 13:32
  Speaker 1: the door, James's wife was right here at the stove
• 13:35
  Speaker 1: cooking for our friend. And I walked by and I
• 13:38
  Speaker 1: muttered under my breath, Wow, that would be fucking perfect,
• 13:43
  Speaker 1: and James heard me. He's like, perfect for what? And
• 13:46
  Speaker 1: I'm like, oh shit, he heard me, perfect for what?
• 13:50
  Speaker 2: Yeah? See exactly? Yeah. And so I told him about
• 13:54
  Speaker 2: the idea.
• 13:55
  Speaker 1: And this guy, apparently he does not Apparently he makes
• 13:59
  Speaker 1: maasagna and hands them out as gift cards at Christmas.
• 14:04
  Speaker 1: His resign you sauce uses the Good Fella's Prison sauce,
• 14:09
  Speaker 1: and so he was all into it. Was like, let's
• 14:12
  Speaker 1: do it, and here we are two years later.
• 14:15
  Speaker 2: No, where did you get the name metal mastication from?
• 14:19
  Speaker 2: Because it's mostly close to masturbation. Yeah it is.
• 14:22
  Speaker 1: I'm a retired English teacher and I love alliteration and
• 14:27
  Speaker 1: i love play on words. And so I was thinking
• 14:29
  Speaker 1: about the show that one night when I was thinking
• 14:30
  Speaker 1: of the concept, and I'm like, what's a good name
• 14:33
  Speaker 1: for this? You know, it's heavy metal musicians. We're cooking,
• 14:35
  Speaker 1: we're eating, we're chewing. Metal mastication. It's not nothing to
• 14:42
  Speaker 1: do with masturbation, nothing to.
• 14:45
  Speaker 2: The verb masticate chewing. I'm glad you played that out
• 14:50
  Speaker 2: because I wasn't going to give you a live on
• 14:53
  Speaker 2: age demonstration of.
• 14:54
  Speaker 1: That use masticating, not the other you are that you
• 15:01
  Speaker 1: have to go to my only Fans channel.
• 15:05
  Speaker 2: I did. I didn't have to.
• 15:08
  Speaker 4: What did these heavy metal?
• 15:11
  Speaker 2: I love heavy metal? I mean that, you know, I mean? Okay?
• 15:16
  Speaker 1: So we did David Ellipson and Jeffy Young of Megadeath right,
• 15:21
  Speaker 1: and so I asked Dave because David is definitely a
• 15:25
  Speaker 1: pioneer of thrash right pioneer, and so my question for
• 15:32
  Speaker 1: David was, how did you invent my second favorite genre
• 15:37
  Speaker 1: of metal that's not Black Sabbath? So I'm been a
• 15:41
  Speaker 1: Black Service fan right since I was eleven. So it's
• 15:44
  Speaker 1: just it's metal, mate, It's metal nice?
• 15:47
  Speaker 2: Does it always like? It is essentially a cook But
• 15:50
  Speaker 2: where do you get these guests on? Do you interviewed
• 15:52
  Speaker 2: him as well from a jedalist point of view? Or
• 15:54
  Speaker 2: is it just about cooking? No, it's it's cooking secondary.
• 16:00
  Speaker 1: Okay, We're an interview show set in the kitchen, because
• 16:04
  Speaker 1: again that's where the best conversations happen. So that's what
• 16:06
  Speaker 1: it's about. I do pre interview my guests and get
• 16:10
  Speaker 1: talking points. I know Steve's got a new project that
• 16:13
  Speaker 1: he wants to talk about, and so you know, we'll
• 16:16
  Speaker 1: talk about tim about that. But it's it's more I
• 16:21
  Speaker 1: like the conversations to flow, you know. And because I'm
• 16:25
  Speaker 1: a retiring this teacher and I'm good at public speaking
• 16:27
  Speaker 1: and blah blah blah, I can guide that conversation. Yeah,
• 16:32
  Speaker 1: you know, so if you go too far off track,
• 16:34
  Speaker 1: I can get it back to music, or I can
• 16:35
  Speaker 1: get it back to family or something like that. And
• 16:40
  Speaker 1: like I said, the coolest thing about this whole thing, Chris,
• 16:43
  Speaker 1: is like when we did James here our first episode.
• 16:46
  Speaker 1: We're talking about what he wanted to do when he
• 16:49
  Speaker 1: was a kid, and he runs off camera and he
• 16:52
  Speaker 1: gets his high school yearbook and brings it back and
• 16:57
  Speaker 1: points to it and says, look in a way the
• 17:00
  Speaker 1: other interview.
• 17:01
  Speaker 2: Does not happen, and how nady, Yo, they did it.
• 17:07
  Speaker 2: Just a minute, he'll be right back. Pretty good. He
• 17:11
  Speaker 2: looked pretty good.
• 17:12
  Speaker 1: Actually, so I was telling you my high school photo,
• 17:15
  Speaker 1: but I don't take the screens big enough round my hair.
• 17:20
  Speaker 1: But his is probably in Seattle anyways.
• 17:24
  Speaker 2: Yeah, it looks like I had an afro.
• 17:28
  Speaker 7: Hey, here we go, right it is man, all right, luefully,
• 17:32
  Speaker 7: we're at my house so I can bring this out.
• 17:34
  Speaker 7: But I remember the big question is, well, how do
• 17:37
  Speaker 7: you know what you wanted to do and what you
• 17:39
  Speaker 7: wanted to do. I'm like, I always wanted to be
• 17:40
  Speaker 7: a studio musician. I mean, definitely a musician, but I
• 17:44
  Speaker 7: always had this feeling that I wanted to be a
• 17:46
  Speaker 7: studio musician. I love recording and.
• 17:51
  Speaker 2: Playing, so I thought I.
• 17:53
  Speaker 7: Would showing Brett. Look from the very beginning. This would
• 17:56
  Speaker 7: have been nineteen eighty two. They don't do the arithmetic.
• 18:00
  Speaker 7: Tack on cat pops five by such night two.
• 18:04
  Speaker 2: It shows exactly what I wanted to beat that I
• 18:06
  Speaker 2: wanted to know. The light, the light, you get it,
• 18:13
  Speaker 2: get it in front, you gotta get it past this light.
• 18:16
  Speaker 2: Oh that's better.
• 18:17
  Speaker 8: Hey, that's you got him. I thought, you look you
• 18:20
  Speaker 8: look like a cha You look like a young Ron Burgundy.
• 18:26
  Speaker 8: You look like young Ron Burgundy.
• 18:31
  Speaker 2: I get out a tie. But it says James Booley
• 18:34
  Speaker 2: studio musicians. That's shall birthday.
• 18:37
  Speaker 4: Forget the birthday, but I'll about play that Birthday'd be
• 18:40
  Speaker 4: that way if you want.
• 18:42
  Speaker 2: Yeah, no, how about that mustache though, huh, you know,
• 18:46
  Speaker 2: I look like you look like for Ron Burgundy and
• 18:53
  Speaker 2: my dad's tie. Oh yeah, oh yeah.
• 18:55
  Speaker 1: So the cool thing, Chris is I get ship like
• 18:59
  Speaker 1: this all the time in the show, okay, is it's
• 19:05
  Speaker 1: so much fun. And again, the thing is the environment
• 19:10
  Speaker 1: is so comforting and relaxing that once we get going,
• 19:16
  Speaker 1: you know, my guests are like, I feel like they're
• 19:17
  Speaker 1: at home. And what other again, what other interview medium show?
• 19:24
  Speaker 1: Whatever has that.
• 19:27
  Speaker 2: Not that I know of?
• 19:29
  Speaker 1: No one, No one does, dude, we're the only one.
• 19:32
  Speaker 1: Thank you, Pioneer.
• 19:35
  Speaker 2: Tell me, tell me, mister Pioneer, who's brought the tastiest
• 19:38
  Speaker 2: kneeling to you? Oh you're gonna ask me. That put
• 19:45
  Speaker 2: me on the spot. The Breathless Fire was pretty good.
• 19:49
  Speaker 1: Okay, first of all, yes, yeah, I would have to
• 19:55
  Speaker 1: go with I have to go Games Police, Good Fellas,
• 20:00
  Speaker 1: Lasagna for sure, the breast of Fire.
• 20:04
  Speaker 2: This sauce is amazing.
• 20:06
  Speaker 1: The good thing about it is you get leftovers and
• 20:08
  Speaker 1: you can throw it on spaghetti the next day or something, right, Yeah,
• 20:13
  Speaker 1: And so that's as.
• 20:15
  Speaker 2: You can right right.
• 20:18
  Speaker 1: So episodes of the episodes that aren't edited yet, I
• 20:24
  Speaker 1: would say Tony McAlpine made the best dish. Tony made
• 20:28
  Speaker 1: some pork chomps with some caramelized bell peppers and onions
• 20:32
  Speaker 1: on top.
• 20:33
  Speaker 2: That was amazing. Yeah.
• 20:36
  Speaker 1: Yeah, but we're still editing that. We haven't even gotten
• 20:40
  Speaker 1: to that one yet, so we're working on. It's my wife,
• 20:44
  Speaker 1: you know, we're we're husband and wife team and she
• 20:46
  Speaker 1: does all the editing, directing, producing, lighting, camera, everything.
• 20:53
  Speaker 9: Profession of your boys, hot sauce just just just because dude, Okay,
• 20:58
  Speaker 9: it is vicious, that's right, dude, It is really hard.
• 21:05
  Speaker 2: Chris, Well, this would being a party this question then,
• 21:09
  Speaker 2: as any of them have turned into a title disaster ones.
• 21:15
  Speaker 1: Well, no, we we've had some guests and I don't
• 21:18
  Speaker 1: want to name any names of course, because again they're
• 21:23
  Speaker 1: in such an unfamiliar environment. That one of our guests
• 21:27
  Speaker 1: was really unenergetic. Really it was really hard to interview,
• 21:33
  Speaker 1: if you know, from a journalist. Yeah, because he was
• 21:38
  Speaker 1: really quiet, really reserved, not a lot of energy. So
• 21:43
  Speaker 1: that one was really hard. But other than that, no,
• 21:48
  Speaker 1: all of the food has been great, all the dishes
• 21:51
  Speaker 1: have been good, All my guests have been wonderful to
• 21:54
  Speaker 1: chat with. I've been fortunate enough as with Steve and
• 21:58
  Speaker 1: several others, and James's actually developed, you know, a personal
• 22:02
  Speaker 1: relationship with these people.
• 22:04
  Speaker 5: Uh.
• 22:04
  Speaker 2: And they're great, I mean so far anyway, you know,
• 22:09
  Speaker 2: I haven't done Ingvey.
• 22:13
  Speaker 4: He can pronounce his name. I'm Patia, right.
• 22:19
  Speaker 2: I heard he's got an attitude.
• 22:21
  Speaker 1: Now, we did do beyond Englin, who's a bass player
• 22:24
  Speaker 1: who's played with toured with Ave, and I did ask.
• 22:28
  Speaker 2: Him about Ang and he said, you know, I never
• 22:31
  Speaker 2: had a problem with Uh.
• 22:34
  Speaker 1: And I said, maybe it's because you're both Swedes and
• 22:37
  Speaker 1: you know, so you know they understood it, right, They're
• 22:39
  Speaker 1: both are Freeds. Are Swedes, dude, you know they're.
• 22:43
  Speaker 4: They're pretty abrupt people.
• 22:47
  Speaker 1: Yeah, exactly, exactly so. But obviously we'd love to have
• 22:51
  Speaker 1: ing they on. I'd love to talk to the guy.
• 22:55
  Speaker 1: But all my guests have been great, really, except.
• 22:58
  Speaker 2: For a subject.
• 23:00
  Speaker 4: Who'd you chop?
• 23:00
  Speaker 2: Three? On your wishlessen? If you could have anyone you
• 23:02
  Speaker 2: wanted on there, who would you chop Raby.
• 23:06
  Speaker 1: Billy, Doug Pinnock from King's X and Sebastian Bach. The
• 23:19
  Speaker 1: reason I want Bath is because of his personality and
• 23:23
  Speaker 1: his enthusiasm for metal. I think that would just be
• 23:27
  Speaker 1: such a an amazingly fun time with him, you know.
• 23:33
  Speaker 1: And and I'm a huge Kings X fan. I think
• 23:37
  Speaker 1: they're they're critically underrated. And Doug is a great guy.
• 23:42
  Speaker 1: I'd love to have him on. And of course Billy
• 23:45
  Speaker 1: was the inspiration for the whole thing. With Billy, it's
• 23:49
  Speaker 1: just a matter of scheduling. If he ever gets out
• 23:51
  Speaker 1: here to l A and he's got enough time, he'll
• 23:53
  Speaker 1: do the show. If we win this contest, the first
• 23:56
  Speaker 1: road trip we take is to Nashville to do an
• 23:59
  Speaker 1: Apple still with Billy Shean nas No.
• 24:03
  Speaker 2: Before we get on the Talk in the Bathrooms finals,
• 24:05
  Speaker 2: man will switch over to you for a second. Stable,
• 24:07
  Speaker 2: Like you mentioned that you haven't really done bus here
• 24:10
  Speaker 2: in the stray every year and now can I sorry,
• 24:11
  Speaker 2: what's actually gone on with the metal stretching enviroment?
• 24:13
  Speaker 4: You have to have something in the windon.
• 24:15
  Speaker 3: Well, you know, that's a really good question and if
• 24:18
  Speaker 3: anybody knows the answered it, you can give me a call.
• 24:23
  Speaker 2: Let me know. Well, the last thing we did was Australian.
• 24:31
  Speaker 2: It was very hard. Uh, Kurt was struggling.
• 24:34
  Speaker 3: He's had that back from all problems for many years
• 24:37
  Speaker 3: and uh he got back and he just needed to
• 24:40
  Speaker 3: take some time off for himself and you know, trying
• 24:42
  Speaker 3: to make himself better and get out to go back
• 24:44
  Speaker 3: on tour again. So we're kind of an holding pattern.
• 24:46
  Speaker 3: I don't I don't know what's going to happen. I
• 24:48
  Speaker 3: don't know where we're going to take things from here.
• 24:49
  Speaker 3: So all we can do is, you know, keep looking
• 24:52
  Speaker 3: forward and keep.
• 24:52
  Speaker 2: Busy doing other projects, and if the time is right,
• 24:55
  Speaker 2: we'll come back out and see you again as Middle
• 24:57
  Speaker 2: Church as the main.
• 24:59
  Speaker 4: Sort, I mean, just going to keep cocing off with Storm.
• 25:02
  Speaker 2: In the meantime, I got all kinds of other things
• 25:03
  Speaker 2: that I do.
• 25:04
  Speaker 3: I mean, I've been playing with a lot of other bands,
• 25:06
  Speaker 3: recording for a lot of other people. My latest venture
• 25:09
  Speaker 3: is actually a band called Limberlost, and they're a band
• 25:13
  Speaker 3: that has been around for about fifteen years and they've
• 25:16
  Speaker 3: been friends of mine the whole time, and they went
• 25:20
  Speaker 3: actually on Twitter with Day Right. They did a European
• 25:26
  Speaker 3: tour with Vay, And you know, when you take musicians
• 25:30
  Speaker 3: that haven't been on tour on tour for the first time,
• 25:32
  Speaker 3: that's that's where you figure out who's cut out for
• 25:35
  Speaker 3: this and who's not. Yeah, and the band members just
• 25:39
  Speaker 3: weren't cut out for the road life and the touring world,
• 25:41
  Speaker 3: which you know, if you're in the music business, you
• 25:43
  Speaker 3: know that that's what you're making you money these days
• 25:45
  Speaker 3: of touring and merchandise.
• 25:47
  Speaker 2: You know, unless you're Flor Swift and you can sell
• 25:49
  Speaker 2: a billion albums. Really, I don't have an ass atque,
• 25:53
  Speaker 2: so you don't than break not even it's kind of cute. Yeah,
• 25:59
  Speaker 2: I'm not even players. But you haven't seen me this either.
• 26:04
  Speaker 2: That's true.
• 26:04
  Speaker 4: That's true, very tall, you a cool storry about Taylor Swift.
• 26:07
  Speaker 2: I was like, I'll cut it short, but I took
• 26:10
  Speaker 2: my nine or ten year old daughter to see Taylor
• 26:12
  Speaker 2: Swift when she came out to Australia and they gave
• 26:14
  Speaker 2: the seed through about ten rays from the front right
• 26:16
  Speaker 2: in the middle, and at one stage, Tyler Swift is
• 26:19
  Speaker 2: on all fours.
• 26:19
  Speaker 4: Like singing, you know, they walk around the stage.
• 26:22
  Speaker 2: She's looked up at me, he saw my heavy shirt,
• 26:24
  Speaker 2: flipped the hands up for three seconds, gave me the
• 26:27
  Speaker 2: metal horns, put her hands down again. I looked at
• 26:29
  Speaker 2: the guy next to me and I said, Matt And
• 26:31
  Speaker 2: as soon as I've said that, he's gone. Tyler Swift
• 26:33
  Speaker 2: gets gaving you the fucking horns, bro, So it wasn't
• 26:36
  Speaker 2: in my imagination.
• 26:37
  Speaker 4: I got the metal horns off Taylor Swift at her
• 26:39
  Speaker 4: own johnst.
• 26:40
  Speaker 2: There you go, man. That is awesome. That is great.
• 26:43
  Speaker 2: That is great.
• 26:44
  Speaker 4: I didn't get a fight over it. It happened, right.
• 26:48
  Speaker 1: And now your daughter looks seeing you as a real hero.
• 26:50
  Speaker 2: Right, Yeah, she loves it.
• 26:54
  Speaker 4: She had the time of a life.
• 26:55
  Speaker 2: It was a great experience, and it's the most red
• 26:58
  Speaker 2: review I've ever done, my review on Tyler Switch. That's great.
• 27:02
  Speaker 2: That is great. All right, what's next? All right?
• 27:06
  Speaker 5: Well, as I tell it's finish showing delimber last story,
• 27:08
  Speaker 5: we're gonna get us. We're gonna add the chicken. So
• 27:11
  Speaker 5: this is called breasts of fire. So you uh, one
• 27:14
  Speaker 5: of the things you have to do before the sishes.
• 27:16
  Speaker 5: So tell you up a couple of breasts of chicken
• 27:18
  Speaker 5: and season up the way you want to.
• 27:20
  Speaker 3: Uh, and then uh, once this is ready to go,
• 27:23
  Speaker 3: you simply uh oh look at you all for professional
• 27:26
  Speaker 3: on everything on.
• 27:28
  Speaker 2: Into the sauce. Oh look at it's a sliding effects.
• 27:33
  Speaker 2: Then is it a sliding effect? Yeah? Yeah, here we go.
• 27:37
  Speaker 2: All right, you stir that in there. Just stir that
• 27:41
  Speaker 2: in there.
• 27:41
  Speaker 5: And I mean, you know we want to ready to
• 27:43
  Speaker 5: eat cos you're gonna have to coating up some money
• 27:45
  Speaker 5: and eat butter.
• 27:47
  Speaker 4: So I just have one the sandwich or is it
• 27:49
  Speaker 4: go on?
• 27:49
  Speaker 2: Lettuce? So does it go on?
• 27:50
  Speaker 4: Papasa lettuce?
• 27:53
  Speaker 2: Let us go right now? Bro.
• 27:57
  Speaker 1: So you take a French big ad and you slice
• 28:00
  Speaker 1: it up and you're great. Some parmers on tea.
• 28:05
  Speaker 4: To be French have to be a French from.
• 28:09
  Speaker 2: Well, I kind of bread you wish? I guess.
• 28:13
  Speaker 1: The original recipe is with a French bag.
• 28:15
  Speaker 10: A yeah, okay, so this is said that there and
• 28:21
  Speaker 10: you got a plate, you want to do it on
• 28:23
  Speaker 10: the counter, Just do it right over, do it over this?
• 28:27
  Speaker 1: Man?
• 28:27
  Speaker 2: Oh man, how talented?
• 28:28
  Speaker 1: If you guys think I am jesus Cot, I have
• 28:30
  Speaker 1: not worked in a professional kitchen since college. Man. So
• 28:36
  Speaker 1: that's the other thing I bring to the to the show, Chris,
• 28:39
  Speaker 1: is I can't cook anything. Uh you know I've worked
• 28:42
  Speaker 1: in professional kitchens. My father's trained me, uh since I
• 28:46
  Speaker 1: was about seven. I've mastered Julia Child's cookbook. I've mastered
• 28:52
  Speaker 1: James Beard's cookbook of Master Jacques Pepin la Technique and
• 28:58
  Speaker 1: that's the one that teaches you how to do all
• 28:59
  Speaker 1: the family see stuff right.
• 29:02
  Speaker 2: Liked cheese, Yes, exactly, there's another form.
• 29:11
  Speaker 4: Yeah, don't don't be cheesy on the cheese either.
• 29:12
  Speaker 2: Man. That was just all part of havn't.
• 29:14
  Speaker 1: Run the fucking critic for good Man.
• 29:18
  Speaker 4: Yeah, because.
• 29:21
  Speaker 2: The findest thing is the budget when it comes to cheese. Okay, hey,
• 29:24
  Speaker 2: you guys need to blow me. That was you have
• 29:30
  Speaker 2: a lot of fun on that jel.
• 29:33
  Speaker 1: Sometimes alcohol is involved, sometimes it's not. Yeah, this time
• 29:39
  Speaker 1: it is involved because Steve's here.
• 29:41
  Speaker 2: It happens.
• 29:41
  Speaker 1: And dude, he's the bad kid in the neighborhood. You
• 29:45
  Speaker 1: don't let your kids play with because he's a bad influence.
• 29:50
  Speaker 2: Fuck up. Your daughter's going to walk up, Your daughter
• 29:53
  Speaker 2: walk up. There's there's a you might as well keep
• 29:55
  Speaker 2: it going. Be jealous. Why we sunny guy, I know
• 30:04
  Speaker 2: we're going to do it across the ponds here. Let's
• 30:06
  Speaker 2: get this in the let's get this in the oven.
• 30:11
  Speaker 2: We'll be back. He's coming back. He's going to your hill.
• 30:14
  Speaker 11: Just my bottle is sime slip, not whiskey. It is Yeah, cheers, gentlemen, man,
• 30:26
  Speaker 11: cheer it is.
• 30:32
  Speaker 2: God. That's so good, don't feel so much better. Let's
• 30:36
  Speaker 2: come back to the band story.
• 30:40
  Speaker 3: Yes, child Switch, Yeah yeah, so uh Limberlost went on
• 30:44
  Speaker 3: Twitter with him. They and they they figured out who
• 30:47
  Speaker 3: was cut out for the job and who wasn't.
• 30:50
  Speaker 5: Not that they're not good, not talented, but half the
• 30:53
  Speaker 5: band went one way and half the band went another way.
• 30:57
  Speaker 2: And I got a call from my buddy Mike Burt,
• 30:59
  Speaker 2: who was a drummer band, and.
• 31:01
  Speaker 3: He's like, hey, man, well, you know the band kind
• 31:03
  Speaker 3: of went separate ways and we're looking to rebuild the
• 31:06
  Speaker 3: band that we need a bass player and a guitar player.
• 31:08
  Speaker 3: And I was like, okay, well send me new material.
• 31:11
  Speaker 3: And you know, I got some names and stuff. I
• 31:14
  Speaker 3: just needed to know what direction you guys are going.
• 31:16
  Speaker 3: And so he sent me the material and I listened
• 31:19
  Speaker 3: to it and I was like, next, man.
• 31:21
  Speaker 2: That's really good. This is really good. I went through
• 31:23
  Speaker 2: the entire album and it blew my fucking mind. I
• 31:26
  Speaker 2: couldn't believe it.
• 31:27
  Speaker 1: So wait a minute, I got to interrupt you. Is
• 31:29
  Speaker 1: it as good as the last Metal Church album? Congregation
• 31:33
  Speaker 1: of Annihilation album is fucking amazing?
• 31:37
  Speaker 2: Isn't this question? Well? Thank you Brett and the answer
• 31:41
  Speaker 2: to that is that it's two different animals.
• 31:43
  Speaker 3: By far Nice his Middle Church and Limberlost is Limber
• 31:48
  Speaker 3: last year, two separate entities, two separate kinds of music.
• 31:53
  Speaker 3: Limberloss is a much more mainstream radio friendly type band
• 31:58
  Speaker 3: is fronted by.
• 31:59
  Speaker 5: Two girls and it just amazing musicians throughout the band
• 32:05
  Speaker 5: and anyway, so I was listening to this stuff and
• 32:08
  Speaker 5: the material was so good that I called my son
• 32:11
  Speaker 5: and I was like, hey, Devin, have you heard the
• 32:14
  Speaker 5: new member lost material? And he's like no, but Mike's
• 32:17
  Speaker 5: been calling me and balling my phone up. So not
• 32:20
  Speaker 5: that I do it or not, but they had been
• 32:22
  Speaker 5: reaching out to my son Devin to see if he
• 32:24
  Speaker 5: was interested in playing the.
• 32:25
  Speaker 2: Guitar, but she hadn't gotten back to him yet.
• 32:28
  Speaker 3: And so when I called my son and said, have
• 32:30
  Speaker 3: you heard this stuff yet, He's like, no, I haven't.
• 32:33
  Speaker 3: So I sent it to him and exactly the album
• 32:37
  Speaker 3: is one hour and like an hour and two minutes later.
• 32:39
  Speaker 2: He calls me back. He's like, what the fuck, man?
• 32:42
  Speaker 4: This shit is like Grammy Award winning shit, exactly.
• 32:47
  Speaker 2: The way I felt about it.
• 32:48
  Speaker 5: And so I called Mike Burt back and I'm like, hey, buddy,
• 32:51
  Speaker 5: I think I may have your bass player and guitar player.
• 32:54
  Speaker 2: And he's all like, well, let me grab a pencil paper, man,
• 32:56
  Speaker 2: I'll get some names and numbers. No need for that, man.
• 33:00
  Speaker 5: I me and my son Devin, and he was like,
• 33:02
  Speaker 5: no way, you guys will be interested in this. And
• 33:04
  Speaker 5: I was like, sold them, dude, your stuff is amazing.
• 33:08
  Speaker 5: H nothing against the band the way it used to be.
• 33:10
  Speaker 5: They've always been an amazing band. But since the departure
• 33:14
  Speaker 5: they they kind of went a different direction and in
• 33:18
  Speaker 5: my opinion.
• 33:18
  Speaker 2: The band grew up and turned into a swan and.
• 33:23
  Speaker 5: We just we just dropped the first We just dropped
• 33:25
  Speaker 5: the first single, What's called Alien, And the album comes
• 33:29
  Speaker 5: out Friday the thirteenth, O next month.
• 33:32
  Speaker 2: Oh that's a good es, right right right? Yeah? Right?
• 33:37
  Speaker 2: So have you actually just have you joined the band
• 33:39
  Speaker 2: or you're touring? You touring with the band?
• 33:42
  Speaker 12: I have joined the band along with my son Devin
• 33:45
  Speaker 12: and my son the band since Circus who they're still
• 33:49
  Speaker 12: very active and now doing things themselves too. But uh,
• 33:53
  Speaker 12: you know, these days things are a little bit different
• 33:54
  Speaker 12: and it's not like the old days where you could
• 33:56
  Speaker 12: play in one band and just be busy, you know,
• 33:58
  Speaker 12: your entire career, Uh a living, yeah, a living.
• 34:03
  Speaker 2: Which you know, unfortunately we all have to do it
• 34:05
  Speaker 2: because no matter who you are, you've have bills.
• 34:07
  Speaker 1: Just get this done again for his audience, Are you
• 34:11
  Speaker 1: fortunate enough to sustain yourself just I'm making music or do.
• 34:16
  Speaker 2: You have to get you have to have sugar moments? Right? A?
• 34:22
  Speaker 2: Right man? He found some hot little young thing there
• 34:28
  Speaker 2: with a lot of money. Yeah.
• 34:31
  Speaker 4: I graduated high school.
• 34:34
  Speaker 3: No, no, we're not going to say when, but a
• 34:35
  Speaker 3: long time ago, all right, And two weeks out of high.
• 34:39
  Speaker 5: School, I answered and adding the paper said touring rock
• 34:42
  Speaker 5: band needs bass player with vocals.
• 34:44
  Speaker 2: So I called him up and I'm like, just take
• 34:46
  Speaker 2: the ad down. I'm your guy. And they're like, oh,
• 34:48
  Speaker 2: this guy's confusion.
• 34:49
  Speaker 5: Rights, Like, I'm serious, I'm on my way right now.
• 34:59
  Speaker 3: H I came over to audition and we made about
• 35:01
  Speaker 3: three songs in and they're like, dude, you're the guy,
• 35:04
  Speaker 3: And I was like, didn't I tell you that on
• 35:05
  Speaker 3: the radio?
• 35:06
  Speaker 2: Yeah?
• 35:06
  Speaker 12: Right?
• 35:07
  Speaker 5: So yeah, two weeks out of high school, I joined
• 35:10
  Speaker 5: a touring rock band, and uh, that's basically.
• 35:13
  Speaker 2: What I've done for my entire life, right, Yeah, that's awesome, dude.
• 35:18
  Speaker 5: I had a bunch of time clock or do like
• 35:20
  Speaker 5: the hard and manual ship since before high school. When
• 35:23
  Speaker 5: I was in high school, I was working framing and
• 35:25
  Speaker 5: everything was like every other musician is done, you know,
• 35:27
  Speaker 5: in his life, and I've been pretty fortunate. Yeah, you're
• 35:32
  Speaker 5: gonna love it. Like I said, the album, I don't
• 35:35
  Speaker 5: even know what the date is now, but thirteen. Yeah,
• 35:37
  Speaker 5: the album comes out today is the whatever, which is.
• 35:43
  Speaker 2: Yeah yeah, but yeah you can. You can check out
• 35:48
  Speaker 2: the new video. We shot a video for the single
• 35:50
  Speaker 2: that we released.
• 35:51
  Speaker 3: It's called Alien and I mean you can find it
• 35:53
  Speaker 3: in Limberlost, you can find it on Facebook, look it
• 35:56
  Speaker 3: up on YouTube, wherever you want to find it.
• 35:58
  Speaker 2: You should sign this, well, you should sign my dad.
• 36:03
  Speaker 2: I didn't bring Mark or for him to sign that.
• 36:05
  Speaker 1: I didn't even think about that. Okay, where we're talking
• 36:13
  Speaker 1: about him signing this jacket to As you can see,
• 36:16
  Speaker 1: I have my guests sign my jacket at the end
• 36:19
  Speaker 1: of the show and then every year we auction it
• 36:23
  Speaker 1: off at the Metal Hall of Fame gala and the
• 36:25
  Speaker 1: proceeds go to charity.
• 36:27
  Speaker 2: Fantastic Yeah.
• 36:29
  Speaker 1: Last year it went to the victim of the La
• 36:31
  Speaker 1: fires this year, barring any other tragedies like that, it
• 36:36
  Speaker 1: will go to the DAD Program, which is Drums and Disabilities,
• 36:41
  Speaker 1: and that brings drum therapy to children and veterans.
• 36:45
  Speaker 4: Okay, that's a good good, thank you, thank you.
• 36:50
  Speaker 1: You know, like I said, I stumbled into this, right,
• 36:55
  Speaker 1: it just happened, and I'm so fortunate it and grateful
• 37:02
  Speaker 1: to be hanging out with rock stars quote unquote. You know,
• 37:06
  Speaker 1: I don't want to blow up his head, you know,
• 37:13
  Speaker 1: And and so the least I can do is give back.
• 37:15
  Speaker 13: Right, Good on you, Good on you kidding to James
• 37:23
  Speaker 13: got Hers. No, you're gonna sign my jacket now.
• 37:26
  Speaker 2: All right? And when you saw is that that stripper
• 37:29
  Speaker 2: we met at the Ringo?
• 37:30
  Speaker 1: No, that was yes, Charity was there the body shot?
• 37:38
  Speaker 2: Oh yes, even Charity dollar, she said, the body I
• 37:44
  Speaker 2: signed on before, Yes he did. I'm gonna sign right
• 37:46
  Speaker 2: where I signed. Yeah I did, right here on the boot. Yes, no,
• 37:52
  Speaker 2: right here, right where the book goes.
• 37:53
  Speaker 3: You know, I'm going to tell you why because at
• 37:55
  Speaker 3: last year's Mental Hall of Fame, when they optioned it off,
• 37:58
  Speaker 3: it went to some hot chicks.
• 38:00
  Speaker 2: So my name bounced out about this far on a
• 38:03
  Speaker 2: Titi of Hot check.
• 38:04
  Speaker 5: All right, so with any working hope, please, this is
• 38:09
  Speaker 5: going to go to another hot chick and might well
• 38:10
  Speaker 5: be passing.
• 38:11
  Speaker 2: Out there again. That's all right?
• 38:16
  Speaker 1: Ready, Well, what you don't know, Chris is is Steve's
• 38:19
  Speaker 1: girlfriend is right off camera here.
• 38:23
  Speaker 2: Well, he didn't actually sign the other girl's breast.
• 38:25
  Speaker 4: He signed the share that went on her breast.
• 38:27
  Speaker 2: So take me. Let's day after wrong. I'm slipping, I'm slipping.
• 38:33
  Speaker 14: Back in the day he was signing the actual bra
• 38:36
  Speaker 14: That's where the breast supplier came from. Exactly, Steve, do
• 38:45
  Speaker 14: we stop burning this bread supplier.
• 38:48
  Speaker 2: Let's w Let's talk a bit more about this competition
• 38:50
  Speaker 2: that you're in the final subro, So how did you
• 38:52
  Speaker 2: get there? For a start?
• 38:53
  Speaker 4: What are you via?
• 38:55
  Speaker 2: I know there's cash.
• 38:55
  Speaker 4: Prizes to win, but it's about a lot more than
• 38:57
  Speaker 4: that as well. So how do you get there? What
• 38:59
  Speaker 4: do you going to do to win it?
• 39:00
  Speaker 2: And how do we help you with it? Okay?
• 39:03
  Speaker 1: So I found them on Facebook advertisement on Facebook, and
• 39:07
  Speaker 1: like I said, it's the Favorite Chef twenty twenty five competition.
• 39:10
  Speaker 1: I'm actually in the quarterfinals right now, Okay, in the
• 39:13
  Speaker 1: quarterfinals end in three days on the twenty second and
• 39:18
  Speaker 1: you can vote once a day for free, and I'll
• 39:23
  Speaker 1: send you the link for sure, I'll mention it again
• 39:27
  Speaker 1: though it's favorite chef dot Com backslash twenty twenty five
• 39:31
  Speaker 1: backslash Brett dash Hogue. And if we win, you know,
• 39:35
  Speaker 1: we do get the twenty five grand, but more importantly,
• 39:39
  Speaker 1: we get a spread in the Taste of Home magazine
• 39:43
  Speaker 1: and I get to appear on the Food Network with
• 39:45
  Speaker 1: one of their celebrity chefs and cooking, and that will
• 39:50
  Speaker 1: obviously expand our audience and our exposure for our show.
• 39:55
  Speaker 1: And again, the competition supports the James Beard Society. That
• 40:01
  Speaker 1: is a very endearing charity to me because of my father.
• 40:06
  Speaker 1: I still use my dad's nineteen sixty three James Beard
• 40:09
  Speaker 1: cookbook he got for a wedding present from his parents,
• 40:13
  Speaker 1: So that really means a.
• 40:14
  Speaker 2: Lot to me.
• 40:15
  Speaker 1: And like I said, this charity is to ensure equity
• 40:18
  Speaker 1: and sustainability in kitchens, because I'm sure it's the same
• 40:22
  Speaker 1: in Australia where you get that old male chauvinis thing.
• 40:25
  Speaker 1: A woman's job is in the kitchen, right she should
• 40:27
  Speaker 1: be cooking. And so I used to go out of
• 40:30
  Speaker 1: shit because I've been cooking forever in junior high, and
• 40:33
  Speaker 1: my response was always, dude, go to a gourmet restaurant
• 40:36
  Speaker 1: in your city, go in the kitchen. Tell me the
• 40:39
  Speaker 1: gender of that chef. Of the time, it's a coule yep, right,
• 40:45
  Speaker 1: and it shouldn't be.
• 40:47
  Speaker 2: Why Why is that so?
• 40:51
  Speaker 1: We need we need more equity in the kitchen, you know,
• 40:54
  Speaker 1: it needs to be open to another r These days,
• 40:57
  Speaker 1: there are quite a few now well known going me
• 41:00
  Speaker 1: female chefs. But no, no, no, not nearly enough.
• 41:04
  Speaker 2: Do you get to take Steven with you for the
• 41:06
  Speaker 2: photos or is it just a sol everything? I don't
• 41:10
  Speaker 2: I don't know, I don't know.
• 41:12
  Speaker 1: I would love to, obviously, this would this would be
• 41:15
  Speaker 1: fucking amazing.
• 41:18
  Speaker 2: This is just about don dry.
• 41:19
  Speaker 11: Yeah, well do you guys.
• 41:21
  Speaker 2: I'll leave you guys to yourself. So talk about that
• 41:23
  Speaker 2: for a minute, because I'm busting for a piss so
• 41:25
  Speaker 2: many guys. You guys talked about that andbout be back
• 41:28
  Speaker 2: in a second. Right, take you long. We're gonna be worried. Sure,
• 41:33
  Speaker 2: all right, all right, could have been hearing him be plates.
• 41:36
  Speaker 2: Maybe we'd probably get some blades, maybe a bull. We
• 41:38
  Speaker 2: can pour some of this into Yeah, and don't forget
• 41:43
  Speaker 2: to ask me about the pangs that I wrote. Oh
• 41:46
  Speaker 2: what did you bring along there? Yeah? What did you bring? Oh? Really,
• 41:51
  Speaker 2: David Massager? I thought that. I seriously was like, do
• 42:02
  Speaker 2: you want me to cook it? But I didn't know
• 42:06
  Speaker 2: what the fuck he was doing there either, So you
• 42:08
  Speaker 2: know he honestly.
• 42:10
  Speaker 4: I don't think.
• 42:10
  Speaker 2: I don't that I was. I just do it. It
• 42:14
  Speaker 2: comes out money times.
• 42:17
  Speaker 1: It's like James, James is going to get me a
• 42:19
  Speaker 1: bottle of screwball for my birthday, right he kept forgetting,
• 42:21
  Speaker 1: cant forget, and so I was giving them a ship
• 42:23
  Speaker 1: about it one day and then I was dog walking
• 42:25
  Speaker 1: and this dog ripped my only pair of Levi's, the
• 42:27
  Speaker 1: only pair I had right where these are?
• 42:29
  Speaker 2: These are them? Actually? And so so I was talking
• 42:34
  Speaker 2: about that one day. I mentioned it to him.
• 42:35
  Speaker 1: He gets me a fucking give car for Levi's for
• 42:37
  Speaker 1: my birthday, And I'm like, who the fuck listens to
• 42:39
  Speaker 1: what I say?
• 42:39
  Speaker 2: I don't even listen to what I say.
• 42:42
  Speaker 1: You know what the fuck dude?
• 42:45
  Speaker 2: You guys know I can watch you spec Land and
• 42:47
  Speaker 2: I'm gonna know exactly what you said about me while
• 42:49
  Speaker 2: I was taught as well.
• 42:53
  Speaker 1: Actually, actually the only thing I said is that ochan
• 42:59
  Speaker 1: is the most annoying fucking thing I've ever heard at
• 43:02
  Speaker 1: the Olympics, and you people need.
• 43:03
  Speaker 2: To stop it.
• 43:04
  Speaker 4: Try being in the side and then be an obly
• 43:06
  Speaker 4: guy to just fucking say it.
• 43:07
  Speaker 2: It sucks.
• 43:08
  Speaker 1: Well, it's the Australian fans during the summer Olympics that
• 43:13
  Speaker 1: are fucking annoying, And in the winter Olympics is the
• 43:16
  Speaker 1: Norwegian fans, oh my god, lining all.
• 43:19
  Speaker 2: The ski roots with their cow bells and their orange
• 43:22
  Speaker 2: and shit. But the only reason we say oil o
• 43:26
  Speaker 2: is because it's trying's not smart enough to spell fuck. Yeah,
• 43:33
  Speaker 2: I love it, I love it. I tell you they're
• 43:36
  Speaker 2: not really known for your break dancing anymore either. Yeah breaks.
• 43:41
  Speaker 4: Things when we danced.
• 43:45
  Speaker 2: The Olympics. I mean, come on, its friends, we are friends.
• 43:49
  Speaker 2: We are friends. Listen. This is how you know that
• 43:52
  Speaker 2: your friends with somebody you can fuck with them. Okay.
• 43:57
  Speaker 3: Sometimes people meet me they're like, I don't I don't
• 43:58
  Speaker 3: know if the guy likes me or not, And then
• 44:00
  Speaker 3: my friends are.
• 44:01
  Speaker 2: Like you, well, yeah, he loves you. Then okay. Side
• 44:06
  Speaker 2: to the people side, the more I pay out on you,
• 44:09
  Speaker 2: the more I like you. If I'm not paying out
• 44:11
  Speaker 2: on you. That's when you should be worried.
• 44:15
  Speaker 1: Yes, absolutely, absolutely, all right, Okay, we can't forget about
• 44:19
  Speaker 1: the secret ingredient that goes in.
• 44:22
  Speaker 3: This has to be the last part. But a bit
• 44:24
  Speaker 3: of brown sugar goes a long way in this thing.
• 44:26
  Speaker 3: It just kind of sweetens the whole pie. So I
• 44:29
  Speaker 3: don't know what we put about a.
• 44:32
  Speaker 1: Tablespoon eat cup. I can't work well into a dog.
• 44:38
  Speaker 1: Go on the our YouTube channel and click on that
• 44:40
  Speaker 1: more and see the recipe. It's either a table spewing a.
• 44:42
  Speaker 15: Brown sugar or honey honey, and I think last time
• 44:46
  Speaker 15: we used honey sometimes both, so sometimes both sometimes right, So,
• 44:51
  Speaker 15: and he brought some stuff he wanted.
• 44:54
  Speaker 2: I don't know what this device is. I just brink stuff.
• 44:57
  Speaker 2: I mean, I'm supposed to mention this ice brain stuff.
• 45:00
  Speaker 2: You probably want to know what that's for. I want
• 45:02
  Speaker 2: to know what that is, yes, because I know what
• 45:04
  Speaker 2: it looks like. Look at Okay, you didn't get that
• 45:11
  Speaker 2: up charity, did you. I don't know how to do it.
• 45:16
  Speaker 2: I brought this give me massage, so listening.
• 45:21
  Speaker 1: I didn't mention his girlfriend right off camera right this
• 45:24
  Speaker 1: side away.
• 45:27
  Speaker 2: With me especially backstage before I go on stage, I'm.
• 45:29
  Speaker 16: Like getting all warmed up and everything because it's just
• 45:32
  Speaker 16: kind of oh. He's like, that's not a bad one.
• 45:36
  Speaker 2: If you say we don't need you don't have a
• 45:39
  Speaker 2: need to borrow your toys, and you just say the sorcerer,
• 45:44
  Speaker 2: then chuck it in. The solcer said it all and
• 45:46
  Speaker 2: it will be like a like a play dog exactly.
• 45:49
  Speaker 2: And and Steve here is known for a grape.
• 45:55
  Speaker 4: Who doesn't love greeps?
• 45:56
  Speaker 2: Right?
• 45:57
  Speaker 4: I love grapes. Everywhere I go, I have grapes.
• 46:01
  Speaker 16: It's just when when people seemed that they know that
• 46:04
  Speaker 16: there's gonna be grapes within fifteen feet.
• 46:06
  Speaker 4: Yeah, next time you trying to sorry, if people are
• 46:08
  Speaker 4: gonna be.
• 46:08
  Speaker 2: Thought right, it's on the rider, right, you got to
• 46:13
  Speaker 2: be grapes from the dressing room.
• 46:14
  Speaker 1: And he actually fought next to this. Now you're next
• 46:17
  Speaker 1: to the snowball. He called me on the way here, dude,
• 46:20
  Speaker 1: did you get my grapes? And I'm like, oh, I
• 46:22
  Speaker 1: forgot man, I'm sorry, I forgot the grapes.
• 46:25
  Speaker 2: I'd buy my own had to buy his own grape.
• 46:27
  Speaker 4: From the time, I'm surprised you've just not elected to
• 46:30
  Speaker 4: do the show.
• 46:31
  Speaker 2: Off for that over to try the salient, Like, right,
• 46:33
  Speaker 2: fucking shot man, no grape thought here.
• 46:41
  Speaker 4: Now he's finishing this off. Does he get pulled over
• 46:43
  Speaker 4: the bread?
• 46:44
  Speaker 2: Yeah, let's show him how me do this. You're just
• 46:47
  Speaker 2: gonna give it.
• 46:49
  Speaker 1: You give it ready here, So you dumped the sauce.
• 46:52
  Speaker 2: Of the balls right there. That's it. If you're not drunk,
• 46:56
  Speaker 2: it's easier. I don't need to hold and I never
• 47:00
  Speaker 2: even this is the first time you've been drinking on
• 47:02
  Speaker 2: the show.
• 47:03
  Speaker 1: I'm just saying, oh, like, I'm the bad influence all
• 47:06
  Speaker 1: of ye you are with influing this is.
• 47:09
  Speaker 4: This has some bullsh Are you not having fun?
• 47:11
  Speaker 2: I am having a great tuble in there. You're having
• 47:14
  Speaker 2: a good time, Chris, I'm having a ball.
• 47:16
  Speaker 4: Boys, I'm having absolutely cool.
• 47:17
  Speaker 2: Yeah, what fucking I know?
• 47:25
  Speaker 1: You know?
• 47:28
  Speaker 2: All right? Okay, goddess, no goddess in doing anything. No, no, no,
• 47:35
  Speaker 2: I know you could. I mean, oh yeah, don't loop
• 47:38
  Speaker 2: on the table. Yeah, I'm just wondering. I mean, I
• 47:43
  Speaker 2: have a lot of cooking devices here. I't even have
• 47:46
  Speaker 2: one of these. I'm going home now, by hah is
• 47:50
  Speaker 2: the blue bom my counter? Well, I'm not really sure.
• 47:55
  Speaker 2: Your wife has me drink. It's okay, dad, it's a
• 47:59
  Speaker 2: different brand. I've been endorsed by this company since the
• 48:01
  Speaker 2: very first medal Church album. I'm joking, I'll be find you,
• 48:06
  Speaker 2: guess I'll be signed to leave his for the grace you.
• 48:10
  Speaker 1: On what you're gonna do with the great Sorry, they're
• 48:15
  Speaker 1: that hard to get down day if. The funny thing
• 48:17
  Speaker 1: is that if you look on every metal Church album
• 48:20
  Speaker 1: that I played on.
• 48:20
  Speaker 3: Since two thousand and three, there will be special things
• 48:23
  Speaker 3: to astro glade.
• 48:25
  Speaker 4: A lot of people don't get that far down the
• 48:27
  Speaker 4: special inks.
• 48:27
  Speaker 2: But are you serious? I gotta go check now, but
• 48:34
  Speaker 2: you have I have a check now, man, if.
• 48:36
  Speaker 1: You have to have it with you everywhere you go,
• 48:38
  Speaker 1: because you never know what you're gonna get into a
• 48:39
  Speaker 1: tame spot, okay, mare, So just no, I'm.
• 48:45
  Speaker 2: Like, aren't you proud? I'll get you. I'll get you.
• 48:51
  Speaker 2: The moms.
• 48:56
  Speaker 5: All right, Well, I mean we're pretty much right to
• 48:58
  Speaker 5: eat here, ready to be If you want to get
• 48:59
  Speaker 5: a fancy you're thinking, maybe go like this with some
• 49:01
  Speaker 5: pepper so it looks all cool and everything, you know,
• 49:04
  Speaker 5: so you feel like you're a fine dining restaurant.
• 49:07
  Speaker 1: So my dad gave me this bit of advice when
• 49:09
  Speaker 1: he's teaching how to cook, and he said, Brett, if
• 49:13
  Speaker 1: you ever want to make anything gourmet, you either add
• 49:17
  Speaker 1: sauteed mushrooms.
• 49:18
  Speaker 2: Oh yes, yeah, I don't.
• 49:21
  Speaker 1: Like them either, but freshly ground black pepper. Ye, I
• 49:27
  Speaker 1: like mushrooms with purple rings around the stems.
• 49:30
  Speaker 2: Well, they're fine, but you throw up.
• 49:37
  Speaker 1: But at least you try it exactly. So there's that
• 49:41
  Speaker 1: big bonus there at the end, A big pan of mushrooms.
• 49:45
  Speaker 1: I don't mind the big Chinese elephant ear mushrooms.
• 49:49
  Speaker 2: I don't mind.
• 49:50
  Speaker 1: Chitakis are okay, but they have to be cooked by.
• 49:56
  Speaker 2: Me or my dad or I'm not eating right.
• 49:58
  Speaker 1: Yeah them, yeah, no, So okay, I guess we're ready.
• 50:02
  Speaker 1: We're ready, man, Okay, anything else, Chris, do you want
• 50:07
  Speaker 1: to enjoy it?
• 50:07
  Speaker 4: I just want to see your face when you try
• 50:10
  Speaker 4: all that spice.
• 50:12
  Speaker 2: I know I have no idea what he did for me.
• 50:14
  Speaker 2: Come on, get him on the come on, give him then.
• 50:19
  Speaker 2: You know you didn't get out of this man, didn't
• 50:21
  Speaker 2: you get much fun we have here?
• 50:24
  Speaker 4: I want to come to I want to come to America.
• 50:26
  Speaker 2: And be on the show. That's how much fun it
• 50:27
  Speaker 2: looks like avan.
• 50:28
  Speaker 1: Come on over, you can stay here, Come on over,
• 50:31
  Speaker 1: Chris around. You know one of my dreams is to
• 50:34
  Speaker 1: dive the Great Barrier. Read so I'm coming down one.
• 50:37
  Speaker 2: Of these days, let me already do. I'm from Cans
• 50:39
  Speaker 2: with a great barry ray Fance. So not all the
• 50:41
  Speaker 2: spots the spices. I saw that and this is awesome. Yeah,
• 50:46
  Speaker 2: there's been nice sky spaces. Yet you don't look all
• 50:49
  Speaker 2: that unstaying. You know your our veils are following you
• 50:53
  Speaker 2: a little bit almost. I know what I'm doing, all
• 50:57
  Speaker 2: right almost. It's unique and super tasty, and I'll make it.
• 51:04
  Speaker 2: I'll make it for you. I've made this at home before, too.
• 51:09
  Speaker 2: I have you're not eating your button, you're not eating
• 51:11
  Speaker 2: your bread on others. I want you to have a
• 51:15
  Speaker 2: big I want you to have a big more.
• 51:17
  Speaker 17: Okay, twist my arm yep, yeah, eat it, eat bread.
• 51:23
  Speaker 17: Uh and takes some moves in the pockets there way
• 51:27
  Speaker 17: in the bus and all the go down is your
• 51:29
  Speaker 17: now mmm, oh my lord, this is the guy. There's
• 51:40
  Speaker 17: pretty good, right, have a camper, yeah, a very diffect Emperor.
• 51:43
  Speaker 2: The beauty of this is that you know we still
• 51:46
  Speaker 2: have like half a saucepan left of it, right and
• 51:49
  Speaker 2: whatever the funny thing is, you'll side how beautiful it is.
• 51:52
  Speaker 2: But I'll looking at your faces and devices that telling
• 51:56
  Speaker 2: a different story. Come too much spice, Take take a bite,
• 52:02
  Speaker 2: take by Chris, I'll go back. You have to take something.
• 52:06
  Speaker 4: It's just a sparsest indy that I would be wired
• 52:08
  Speaker 4: about the amount of spice.
• 52:10
  Speaker 2: It is a little. It's got to kick to it,
• 52:12
  Speaker 2: for sure. Oh but it's not. Yes, it's not too spicy.
• 52:17
  Speaker 2: I don't think to hind light. Yes, you're wired ad
• 52:21
  Speaker 2: to leave out to finish eating it. You know, I'm
• 52:28
  Speaker 2: need a band aid though.
• 52:31
  Speaker 4: Yeah, it's not called breast of coolness. It's called rest
• 52:34
  Speaker 4: of fire.
• 52:34
  Speaker 2: And there's a reason for it. And it's goes. It's spicy. Yeah,
• 52:39
  Speaker 2: you know that. I think it's better than the last time.
• 52:41
  Speaker 2: I think so too, And I think so anyway, That's
• 52:44
  Speaker 2: what I was saying.
• 52:45
  Speaker 3: You you just keep the leftovers and like tomorrow night,
• 52:47
  Speaker 3: when you're starving, all you do is you boil some
• 52:50
  Speaker 3: spaghetti or something.
• 52:51
  Speaker 16: You pour us over the top of it, and it's
• 52:52
  Speaker 16: like a spicy chicken petitiveie.
• 52:56
  Speaker 2: You've got a.
• 52:58
  Speaker 1: Yeah, better than you can serve this over coast too, man,
• 53:01
  Speaker 1: you know, like dream chip, beef right or ship on
• 53:05
  Speaker 1: a shingle.
• 53:05
  Speaker 2: As to call it. This would be yeah, this would
• 53:08
  Speaker 2: be awesome. Yeah. I wouldn't recommend using it as a
• 53:11
  Speaker 2: loop though, No, no, no, no, we have nothing else
• 53:14
  Speaker 2: for that. Yes, it's that. I would not google Breast
• 53:20
  Speaker 2: of Fire either.
• 53:23
  Speaker 4: Images.
• 53:24
  Speaker 18: The images it to be pretty good. The public is
• 53:29
  Speaker 18: really cute. All right, they're coming in, they're coming in all,
• 53:35
  Speaker 18: come in in, honey, come on in.
• 53:39
  Speaker 2: Yes, no, you.
• 53:41
  Speaker 4: Bring the whole family and bring the whole family into
• 53:43
  Speaker 4: the finale.
• 53:44
  Speaker 2: A show Australia. How cool you are? Got a tissued
• 53:50
  Speaker 2: on you can't be that. Backs got to come around today.
• 53:56
  Speaker 1: That this is James's wife, Angela and gracious host. We
• 54:03
  Speaker 1: do shoot a lot of episodes right here in this kitchen,
• 54:06
  Speaker 1: and it's all because of her.
• 54:08
  Speaker 4: Did I play not after themselves?
• 54:09
  Speaker 2: As said? Did I play not after themselves?
• 54:15
  Speaker 19: Oh yeah, ye four days the kitchen. Now it's my
• 54:22
  Speaker 19: job and our job clean up after this. Get in here,
• 54:31
  Speaker 19: friend and dip it in there and have that go
• 54:33
  Speaker 19: for you.
• 54:33
  Speaker 2: Get the shop and put it on there. Okay, before
• 54:39
  Speaker 2: anyone actually expides from this time rating the story where
• 54:43
  Speaker 2: I can watch the show you like, what's the best
• 54:44
  Speaker 2: spice to watch you? If you go to website that's
• 54:47
  Speaker 2: fun YouTube yep.
• 54:49
  Speaker 1: Our YouTube channel is at Metal Underscore Monastication. I'm also
• 54:55
  Speaker 1: on Facebook, Metal Mastication, Instagram, Twitter, Acts, whatever.
• 55:01
  Speaker 2: But you YouTube the bet and that's where all our
• 55:03
  Speaker 2: episodes are bench. That's it, Gus, Well, that's probably the best.
• 55:08
  Speaker 2: That's the funnest hour I've spent for Alumchi on guys.
• 55:11
  Speaker 4: So thanks very much.
• 55:12
  Speaker 2: That's been a pleasure getting to know you and your
• 55:14
  Speaker 2: holinary skills. Awesome. Thank you so much for this Chris.
• 55:18
  Speaker 1: We had a pleasure to write do we not have
• 55:21
  Speaker 1: been a great time man?
• 55:22
  Speaker 2: And then wait to come to Australia and what are
• 55:25
  Speaker 2: to eat with you?