Roderick on the Line

Ep. 266: "Ham-Fisted Steak Cooker"


00:00:05   hello hi John [TS]

00:00:07   hi Merlin how's it going uh it's going a [TS]

00:00:12   super-duper oh that's good to hear [TS]

00:00:14   yeah I am I Oh is that you hello hello [TS]

00:00:19   hello why why is that happening [TS]

00:00:21   that's why happening Oh Oh someone is [TS]

00:00:25   calling me on the phone and it's ringing [TS]

00:00:28   in my computer no no no that shouldn't [TS]

00:00:30   be I think you got hacked I'll turn on [TS]

00:00:37   your screen sharing let me in an [TS]

00:00:38   official computer I'm not giving you the [TS]

00:00:43   permission I'm gonna give you the Trojan [TS]

00:00:45   horse it's the North Koreans the North [TS]

00:00:52   Koreans had some roast booth oh nice [TS]

00:01:08   here's what happened a couple of years [TS]

00:01:10   ago I got almonds a couple years ago a [TS]

00:01:13   friend of mine who owns a farm I may [TS]

00:01:18   have mentioned him before his name is [TS]

00:01:19   Kurt Timmer Meister hmm that's an [TS]

00:01:21   excellent name it's a real name Kurt [TS]

00:01:23   Timmer Meister he used to run a [TS]

00:01:27   restaurant in Seattle called the cafe [TS]

00:01:28   sit TM because he had gone to France to [TS]

00:01:31   learn to cook and this was this was [TS]

00:01:35   before I had ever heard someone really [TS]

00:01:37   use the word chef outside of her either [TS]

00:01:40   chef boy or sir or a context of like Oh [TS]

00:01:44   at the Four Seasons Hotel they had a [TS]

00:01:47   chef a long time before I ever heard the [TS]

00:01:50   word chef used without any other like [TS]

00:01:55   conjunction of any kind like just I was [TS]

00:01:58   talking to chef oh oh yeah there's no [TS]

00:02:01   article or no article right your article [TS]

00:02:03   have you heard of this thing I learned [TS]

00:02:05   about it from the Top Chef TV program [TS]

00:02:07   Thank You chef [TS]

00:02:08   no I had never heard that before I mean [TS]

00:02:10   even if you're even if you're like [TS]

00:02:11   talking about your captain my captain [TS]

00:02:16   stand on the desk you would say the [TS]

00:02:19   captain or a captain horror this just [TS]

00:02:22   it's another one of these British isms [TS]

00:02:24   probably alright the continent like he's [TS]

00:02:27   led her to a hospital you say he went to [TS]

00:02:30   university you see you talk to chef [TS]

00:02:32   actually you know what goddammit [TS]

00:02:34   tell me towers on Fawlty Towers Fawlty [TS]

00:02:37   fucking motherfucking towers they refer [TS]

00:02:40   to him as chef [TS]

00:02:40   well they do the guy that got the karate [TS]

00:02:42   class there does that make sense now oh [TS]

00:02:45   that's a European thing there's a [TS]

00:02:48   character here in Seattle that talks [TS]

00:02:49   about table I well because he has this [TS]

00:02:55   idea that he has the he has these big [TS]

00:02:57   dinner parties where he tries to put [TS]

00:02:59   interesting people together to all talk [TS]

00:03:00   about stuff and be interesting largely [TS]

00:03:04   to just sort of feed his ego that he is [TS]

00:03:06   some yeah that's right and with every [TS]

00:03:11   possible opportunity for the rest of [TS]

00:03:12   this program I'm gonna try to avoid [TS]

00:03:14   using articles whenever I can [TS]

00:03:16   podcast okay host host is like yeah [TS]

00:03:21   whatever is in show is in show thank you [TS]

00:03:24   whatever's in show is in show he always [TS]

00:03:27   stands up at these events and says it's [TS]

00:03:29   so wonderful to have everyone at table [TS]

00:03:32   and you just you know you want to throw [TS]

00:03:35   your braised rutabagas on the floor at [TS]

00:03:38   that moment but but the person sitting [TS]

00:03:40   next to you is so and interesting and [TS]

00:03:41   entertaining that you don't want to [TS]

00:03:43   leave table anyway so Kirk Timur Meister [TS]

00:03:46   was very early on a character that did [TS]

00:03:49   this farm-to-table thing where he sold [TS]

00:03:53   his cafe Satyam and moved to Vashon [TS]

00:03:56   Island Korres Maria Semple would say [TS]

00:04:00   Vashon Island [TS]

00:04:02   which is an island very near to Seattle [TS]

00:04:05   but but very rural so it's it's you know [TS]

00:04:10   took 25 minute ferry ride but it's like [TS]

00:04:13   going back in time and you can own a [TS]

00:04:14   farm there and you can raise your [TS]

00:04:17   children with bare feet right on song [TS]

00:04:20   right on farm that's right [TS]

00:04:22   and so Kurt and I used to I lived at the [TS]

00:04:26   SETI M [TS]

00:04:28   but he decided he didn't want to be a [TS]

00:04:30   restaurant tour anymore he wanted to be [TS]

00:04:33   a farmer and so he has this wonderful [TS]

00:04:35   farm where he grows all these wonderful [TS]

00:04:37   things and then he has these dinners he [TS]

00:04:40   had and we went at dinner because our [TS]

00:04:45   generation is so fucking stupid and [TS]

00:04:46   funny I'm sure he's a very nice man but [TS]

00:04:49   what would make you go from like I like [TS]

00:04:51   drinking out of aluminum cans to I'm [TS]

00:04:52   going to become a metallurgist it's not [TS]

00:04:54   it's so odd that like that just seems [TS]

00:04:56   like such a normal thing now well first [TS]

00:04:57   I used to do this fruity thing with food [TS]

00:04:58   so I decided to go closer to the source [TS]

00:05:00   - no I'm on farm and that he's on farm [TS]

00:05:02   and he and the thing about Curtis he's [TS]

00:05:05   wonderful but he's also awful good well [TS]

00:05:08   it's very difficult character he would [TS]

00:05:10   be the first to admit it [TS]

00:05:12   and so he moved out there and then he [TS]

00:05:15   periodically he would have these dinners [TS]

00:05:17   where you would come to farm and he [TS]

00:05:21   would have table you would sit at table [TS]

00:05:23   and he would he would serve you meal and [TS]

00:05:33   it was again it was it was just the food [TS]

00:05:36   that he grew on and raised on his farm [TS]

00:05:40   the only things that he didn't make [TS]

00:05:42   himself were sugar salt coffee wine and [TS]

00:05:47   wheat think he could buy at store from [TS]

00:05:50   merchants at store from merchants or [TS]

00:05:52   merchants would deliver [TS]

00:05:54   oh he's probably got a fucking milk [TS]

00:05:56   truck drawn by a bear yeah here's milk [TS]

00:06:01   and so it was oh no we had milk he has [TS]

00:06:05   yeah and he made his own cheese cause he [TS]

00:06:08   wanted Snapple or something you had to [TS]

00:06:10   go to a store if you wanted to Napoli [TS]

00:06:11   yeah [TS]

00:06:12   and of course he served wine with the [TS]

00:06:14   dinner because these are fancy people [TS]

00:06:16   and he had a big long table in an old [TS]

00:06:19   and he converted like I think one of the [TS]

00:06:23   structures on his property was the [TS]

00:06:24   oldest cabin on Vashon Island that he [TS]

00:06:27   eventually turned into his house and [TS]

00:06:29   then there were these barns and stuff [TS]

00:06:31   that he turned into big sort of spaces [TS]

00:06:33   anyway it was wonderful and he would [TS]

00:06:35   prepare the meal and he had oh and so he [TS]

00:06:38   he also apprenticed [TS]

00:06:41   young Chevy people from Seattle who [TS]

00:06:45   would come over and I think probably [TS]

00:06:47   work for free or work for less than free [TS]

00:06:49   they probably had to pay with like a [TS]

00:06:52   pound of flesh to have the privilege to [TS]

00:06:54   stand in this kitchen and make this food [TS]

00:06:58   for these swells and initially it was [TS]

00:07:01   just friends of his and then it he [TS]

00:07:04   extended the franchise to if you knew a [TS]

00:07:06   friend of his you could come to this [TS]

00:07:09   dinner [TS]

00:07:09   it was friend of friend and then you had [TS]

00:07:13   to know someone who had been to a dinner [TS]

00:07:14   before and pretty soon the legacy right [TS]

00:07:18   pretty soon that became too unwieldy [TS]

00:07:22   there were too many people who wanted to [TS]

00:07:24   go because these dinners didn't happen [TS]

00:07:25   all the time it's a lot of work and it [TS]

00:07:27   sounds like it could get kind of costly [TS]

00:07:28   well and it was costly I didn't drink [TS]

00:07:32   wine and also I was a friend so I didn't [TS]

00:07:36   get too costly but there were but people [TS]

00:07:39   were paying money for sure enough [TS]

00:07:40   tickets and and it went from being a [TS]

00:07:42   thing where you would sit sit at table [TS]

00:07:44   and everyone around table was somebody [TS]

00:07:47   that you knew from town or they were all [TS]

00:07:49   artists and you know and Kurt was gay so [TS]

00:07:52   he had access to like a lot of very [TS]

00:07:54   interesting people that were middle-aged [TS]

00:07:56   people that had lived a lot of lives you [TS]

00:07:58   know it was a it was a very fascinating [TS]

00:08:01   so long thin line it was great but then [TS]

00:08:04   it became more and more rich people who [TS]

00:08:08   were less and less fascinating they [TS]

00:08:10   thought they were faster days but they [TS]

00:08:11   were the type of rich people who went to [TS]

00:08:13   things like this because they were rich [TS]

00:08:16   because they were rich and but they were [TS]

00:08:18   you know because they were interesting [TS]

00:08:20   they were lawyers and they were more [TS]

00:08:21   interesting than the people that worked [TS]

00:08:23   at their office that's the thing they [TS]

00:08:24   thought they were the interesting ones [TS]

00:08:25   because they went to this thing n bash [TS]

00:08:27   huh but then you're sitting next to them [TS]

00:08:29   and you're like oh wait a minute [TS]

00:08:31   I'm the interesting person here like I'm [TS]

00:08:33   the one that's gonna make this [TS]

00:08:35   interesting for this person to go back [TS]

00:08:36   to the office and feel like they'd had [TS]

00:08:38   an interesting experience but you're not [TS]

00:08:40   helping me know at all why don't you [TS]

00:08:42   give me your watch hey buddy let me hold [TS]

00:08:44   your wallet is this your card [TS]

00:08:48   using mr. rocker but so Kurt eventually [TS]

00:08:52   was like I don't you know I as soon as I [TS]

00:08:55   say I'm having a dinner it sells out [TS]

00:08:57   immediately so now I'm going to cyst [TS]

00:08:59   that if I don't know you personally that [TS]

00:09:02   you write an essay or do a piece of art [TS]

00:09:04   in order to come to the dinner okay and [TS]

00:09:07   then what he did was he gave himself a [TS]

00:09:10   job of grading three hundred pieces of [TS]

00:09:13   art and he was like no screw that it [TS]

00:09:16   sounds like the beginning of a PBS [TS]

00:09:17   special I never finished and eventually [TS]

00:09:20   he said I'm not doing this anymore [TS]

00:09:22   he suffered something very interesting [TS]

00:09:24   he began as a restaurant tour moved to [TS]

00:09:27   farm and soon found himself art so he [TS]

00:09:32   said I'm not doing that anymore now I'm [TS]

00:09:34   just going to make so he wrote a book [TS]

00:09:35   about the about farm-to-table which was [TS]

00:09:37   very influential and I think he [TS]

00:09:39   influenced a whole generation of of [TS]

00:09:42   cooks here in Seattle who aspire to chef [TS]

00:09:47   them oh look at that Kurt Timmer Meister [TS]

00:09:49   Kirk Timur Meister growing a feast the [TS]

00:09:51   chronicle of a farmer table meal there [TS]

00:09:53   it is he was pretty [TS]

00:09:56   he was pretty early on in this game and [TS]

00:09:59   very and bare almost anyone who's [TS]

00:10:01   cooking in Seattle now who is who [TS]

00:10:05   believes in farm-to-table is influenced [TS]

00:10:08   by or has some connection to Kurt so so [TS]

00:10:11   Kurt decided to start making cheese [TS]

00:10:13   which was the new farm-to-table II thing [TS]

00:10:18   to do attachment cheeses cheese requires [TS]

00:10:20   that you do interesting things to get to [TS]

00:10:24   make it good so he started making cheese [TS]

00:10:26   and then he started making ice cream and [TS]

00:10:28   then he opened a shop on Capitol Hill [TS]

00:10:30   that is a very very cute ice cream store [TS]

00:10:35   and on Capitol Hill in Seattle now [TS]

00:10:37   they're there like just five or six [TS]

00:10:41   different places that you can go get [TS]

00:10:42   some expensive ice cream [TS]

00:10:44   I think Kurt's is the most expensive but [TS]

00:10:46   it's also like it's very good you know [TS]

00:10:49   it's your if you're gonna pay ten [TS]

00:10:51   dollars for a pint of ice cream like I [TS]

00:10:52   would highly recommend that you go to [TS]

00:10:54   anyway Kurt contacted a small group of [TS]

00:10:57   his friends at one point and said [TS]

00:10:59   I am butchering a cow and if you want [TS]

00:11:05   some [TS]

00:11:06   tell me mm-hmm and I wrote him and said [TS]

00:11:10   I won some and he said okay give me $250 [TS]

00:11:17   hmm I said okay hmm and then he said [TS]

00:11:21   come by the ice-cream shop for your [TS]

00:11:24   booth and this was a cow I knew right [TS]

00:11:30   I'd met this cow okay I had I patted [TS]

00:11:32   this cow on the nose [TS]

00:11:34   I had consumed some of this cow's milk I [TS]

00:11:38   presume so I arrived at the ice cream [TS]

00:11:42   shop [TS]

00:11:43   cows are usually boys oh okay well maybe [TS]

00:11:46   I think that's usually a steer maybe I [TS]

00:11:49   don't know I don't know if he had an [TS]

00:11:51   intersectional farm maybe intersection a [TS]

00:11:53   farm strengthened milk maybe I didn't [TS]

00:11:55   drink the milk okay maybe I didn't drink [TS]

00:11:57   milk [TS]

00:11:58   I drank milk mm-hmm maybe this was a boy [TS]

00:12:01   that he didn't want right because the [TS]

00:12:03   cows were making other cows and then you [TS]

00:12:06   get a boy and you're like yeah get rid [TS]

00:12:07   of these boys they're just gumming up [TS]

00:12:09   the works to me boys too many boys not [TS]

00:12:12   enough cow cows right so anyway I knew [TS]

00:12:17   all his cows I'd patted them all I mean [TS]

00:12:19   it's not like I knew him like I'm like [TS]

00:12:20   we talked and I'm like I like I wrote [TS]

00:12:22   him when I wasn't there but I show up at [TS]

00:12:26   the ice cream store and here's this big [TS]

00:12:27   package of boof and I took it home and I [TS]

00:12:29   unwrapped it it was all kinds of buff [TS]

00:12:31   and then I'm confronted with it with [TS]

00:12:34   kind of a confusion right because I know [TS]

00:12:36   if I know like I got some rib eyes I got [TS]

00:12:39   some short ribs I got some tenderloins [TS]

00:12:43   you know things that I know what to do [TS]

00:12:45   with and then I got some hamburger which [TS]

00:12:48   I also know what to do with but then [TS]

00:12:49   there's all those cuts of meat that I [TS]

00:12:51   never quite figured out what the hell to [TS]

00:12:54   do with them I got caught a variety meat [TS]

00:12:55   yeah all these meats where it's like hmm [TS]

00:12:57   what is that I don't know London broil [TS]

00:12:59   is I don't know what a [TS]

00:13:01   what a what I'm supposed to do with [TS]

00:13:03   these things and so I started putting [TS]

00:13:08   the name that was written in sharpie on [TS]

00:13:10   the white butcher paper on a on a thing [TS]

00:13:13   of meat in the freezer I would type that [TS]

00:13:15   into the internet and invariably there [TS]

00:13:18   was some very cheerful person on the [TS]

00:13:20   internet who had made a short video [TS]

00:13:21   about how to make it okay how to make [TS]

00:13:23   this thing and I honestly Merlin one of [TS]

00:13:28   the things that one of the areas of [TS]

00:13:31   adulthood that I feel like I am a flop [TS]

00:13:36   cooking recipes I cannot cook a steak oh [TS]

00:13:40   no come the simplest of all things the [TS]

00:13:43   thing that everybody thinks is so easy [TS]

00:13:45   it's so subtle John it's very simple and [TS]

00:13:47   I'm I'm a ham-fisted steak cooker I [TS]

00:13:50   always overdo it I always think like oh [TS]

00:13:53   it just needs another second and then [TS]

00:13:55   it's all I ruin it yeah I don't know how [TS]

00:13:58   to do it and I cook them outside I cook [TS]

00:14:00   them inside I cook I mean pans like [TS]

00:14:02   cooking I really admire you for saying [TS]

00:14:03   that there are so few men they wouldn't [TS]

00:14:05   let that I I'm really I really respect [TS]

00:14:07   that welcome at this understand I come [TS]

00:14:10   at this is somebody I think I make a [TS]

00:14:11   pretty good steak but if you think I'm a [TS]

00:14:13   student for life I'll always be I [TS]

00:14:15   improve my process vastly last week this [TS]

00:14:17   is a constant ongoing process you never [TS]

00:14:20   really arrive what happened what [TS]

00:14:22   happened last week well I can tell you [TS]

00:14:23   if you want it's kind of boring but I [TS]

00:14:25   learned how to do some stuff with herbs [TS]

00:14:26   and butter that was very exciting you're [TS]

00:14:31   like a thousand years ahead [TS]

00:14:32   no no it's there's some life hacks but [TS]

00:14:35   no I don't come back to it I don't do [TS]

00:14:37   you really or story so so so I got all [TS]

00:14:40   these friends I got you know Jonathan [TS]

00:14:42   Coulton and Jason Finn both have those [TS]

00:14:43   big green eggs out they're out there [TS]

00:14:45   Stoke in these eggs all day Wow Jason [TS]

00:14:48   getting really into that oh he's so into [TS]

00:14:50   his egg kinda thing is he Jason it can [TS]

00:14:53   make a pork tenderloin I bet he's a big [TS]

00:14:56   cook he's really good and he makes these [TS]

00:14:59   pork tenderloins where it's just like [TS]

00:15:00   where I like the first 15 times that he [TS]

00:15:04   served this to me after I started like [TS]

00:15:07   eating if anybody came near me I would [TS]

00:15:11   like stab at him with a fork like go [TS]

00:15:13   away [TS]

00:15:14   way to pork because it to you I was so [TS]

00:15:16   good and then I would say to him like [TS]

00:15:17   where did you get this magical food and [TS]

00:15:19   he's like Costco yeah like screw you [TS]

00:15:22   Costco nothing how do you how how and he [TS]

00:15:25   but he's doing the thing he's got the [TS]

00:15:27   thermometer yes thinking about you know [TS]

00:15:29   anything about it anyway so I get this I [TS]

00:15:32   got these these things in the freezer [TS]

00:15:34   and I and I have some people over and [TS]

00:15:37   I'm like I'm just gonna make I'm gonna [TS]

00:15:41   make these three and they're unrelated [TS]

00:15:44   these three white wrap things with magic [TS]

00:15:48   marker wispy sharpie on it that's one of [TS]

00:15:50   them one of them is a London broil one [TS]

00:15:53   of them I think is a tenderloin one of [TS]

00:15:56   them is a flank steak I mean there's [TS]

00:16:00   just like these words that I know yeah [TS]

00:16:02   that I heard them I know they mean [TS]

00:16:04   something when I'm in a restaurant I [TS]

00:16:06   either go I either get the fillet or I [TS]

00:16:11   get the ribeye if I'm feeling [TS]

00:16:13   adventurous and if you're in a really [TS]

00:16:15   nice restaurant you get the ribeye [TS]

00:16:17   because it's always great if you're in a [TS]

00:16:20   medium nice restaurant sometimes the [TS]

00:16:22   ribeye can be a little bit too much too [TS]

00:16:25   much connective information not enough [TS]

00:16:29   yummy I mean I don't like to order a [TS]

00:16:32   steak where I leave half the steak [TS]

00:16:34   behind because it isn't a steak right if [TS]

00:16:36   you get when that's not very well [TS]

00:16:37   marbled you get a big foam hunk of fat [TS]

00:16:39   in it you just paid a lot for a bone in [TS]

00:16:41   fact yeah right I don't want that I [TS]

00:16:43   don't want boning fat they were a great [TS]

00:16:45   mid-90s [TS]

00:16:46   fantastic very very Blues influence so I [TS]

00:16:53   gone on the internet and I go London [TS]

00:16:56   broil [TS]

00:16:56   what is it and there's a woman that says [TS]

00:16:58   here's what you do when London broil you [TS]

00:17:01   fill a pan they fill a skillet with oil [TS]

00:17:05   so that it's like 2 inches deep and then [TS]

00:17:08   you deep-fry it [TS]

00:17:09   flank steak well no it doesn't kind of [TS]

00:17:16   right there on the name how they want [TS]

00:17:17   you to make it well and then you put it [TS]

00:17:19   in the other oh you give it a sear and [TS]

00:17:22   then you finish it in the oven unit yeah [TS]

00:17:24   but the sucker is a deep fry then you [TS]

00:17:26   put it in the oven [TS]

00:17:27   and then you bring it back out and just [TS]

00:17:30   plop it in the oil one more time to deep [TS]

00:17:33   frying right there that sounds pretty [TS]

00:17:34   good and then you pull it out and then [TS]

00:17:36   you put a bunch of butter on an herb [TS]

00:17:38   which I don't know what those are I [TS]

00:17:40   would when people say herb I usually [TS]

00:17:42   just put garlic salt on it thing I mean [TS]

00:17:44   I should count yeah [TS]

00:17:46   and so I was like well if that's gonna [TS]

00:17:48   work for London broil it's also gonna [TS]

00:17:49   work for these other steaks so I get a [TS]

00:17:54   little factory going I'm driving these [TS]

00:17:56   just so we're clear just to remind our [TS]

00:17:58   listeners you're doing all your making [TS]

00:17:59   three sets of meat for table all at the [TS]

00:18:02   same time prepared the same way right [TS]

00:18:04   and they are all frozen solid because [TS]

00:18:07   they've been in my freezer so I'm [TS]

00:18:08   dropping them into the oil and [TS]

00:18:13   deep-frying them frozen which I figured [TS]

00:18:16   was like this this is how you crispy on [TS]

00:18:22   the outside and juicy on the inside so I [TS]

00:18:25   do it I do all this I put them all in [TS]

00:18:27   the oven [TS]

00:18:28   I cook some amount of time somewhere [TS]

00:18:31   probably in between what she said [TS]

00:18:33   because it's like well you don't want to [TS]

00:18:35   overdo it and then I do it then I flop [TS]

00:18:38   them again and then I know you're [TS]

00:18:39   supposed to let him rest [TS]

00:18:40   yell em rest sit there for a while and [TS]

00:18:46   I'm like hey and everybody's sitting [TS]

00:18:50   there with their with their little [TS]

00:18:52   lobster bibs tucked in their shirts big [TS]

00:18:58   big tongues licking their lips like [TS]

00:19:00   mommy mom that smells good and I put him [TS]

00:19:03   down and I'm like here they are and you [TS]

00:19:07   can cut into him and they were like very [TS]

00:19:11   pink inside one of them was red like you [TS]

00:19:16   know they're rare the the most cooked [TS]

00:19:20   ones were rare the uncooked ones were [TS]

00:19:23   like very rare undercooked but like [TS]

00:19:27   crusty on the outside yeah and I was [TS]

00:19:29   like these are gonna be amazing this is [TS]

00:19:31   gonna blow everybody's mind but then I [TS]

00:19:34   started eating them and they were very [TS]

00:19:38   chewy mmm [TS]

00:19:40   and I didn't understand how they could [TS]

00:19:42   be so chewy because they were it looks [TS]

00:19:45   snaky they looked very snaky I don't [TS]

00:19:48   understand what happened but everyone [TS]

00:19:51   was very polite [TS]

00:19:52   my daughter had some oh my houseguest [TS]

00:19:57   had some she said that it was like [TS]

00:20:00   delicious I I was doing that thing that [TS]

00:20:04   Chef does sometimes which is say this [TS]

00:20:07   isn't delicious don't pretend that it is [TS]

00:20:10   and the reply was it's great it's [TS]

00:20:13   wonderful hmm I knew it wasn't I'm in [TS]

00:20:17   lots of steaks I like steak the problem [TS]

00:20:20   of not being able to cook it is nothing [TS]

00:20:21   I don't like it [TS]

00:20:22   yeah that's how I know I've failed oh [TS]

00:20:25   man [TS]

00:20:26   so then the people at the table were not [TS]

00:20:30   they didn't eat all the steak mm-hmm by [TS]

00:20:34   a fair margin I had a lot of leftover [TS]

00:20:37   steak which isn't you know like at Jason [TS]

00:20:41   Finn's house there's no leftover pork [TS]

00:20:43   tenderloin because you're saying [TS]

00:20:45   so they're all good mouths words say it [TS]

00:20:46   was really good but you feel like [TS]

00:20:48   they're their mouth their mouth usings [TS]

00:20:49   indicated otherwise they look somewhat [TS]

00:20:51   like awful lot of steak later at one [TS]

00:20:54   point hmm so then I had a refrigerator [TS]

00:20:58   where I had these steaks these separate [TS]

00:21:04   uh half steaks sitting in containers [TS]

00:21:08   these are left leftovers leftovers and I [TS]

00:21:10   had open the refrigerator and I'd look [TS]

00:21:12   at him and I go what am I supposed to do [TS]

00:21:14   with you now microwaving you isn't gonna [TS]

00:21:17   help right but yesterday I pulled him [TS]

00:21:21   out and I put him I took them all out [TS]

00:21:22   and I put him on the cutting board and [TS]

00:21:24   I'm looking at him I'm kind of you know [TS]

00:21:26   I'm rolling my fingers like trying to [TS]

00:21:30   figure out what's going what to do next [TS]

00:21:31   and I take out my fancy Japanese knife [TS]

00:21:34   and I start slicing him real thin [TS]

00:21:37   slicing him across the grain slice I [TS]

00:21:39   sliced with my little Japanese knife [TS]

00:21:41   just like like doing a whole like slice [TS]

00:21:45   him up thing and then I realized that I [TS]

00:21:49   had made fantastic roast beef [TS]

00:21:53   oh they'll be going to sandwich and I [TS]

00:21:55   started making sandwiches with this [TS]

00:21:57   roast beef that was like very rare in [TS]

00:22:01   the middle and kind of like rusty on the [TS]

00:22:03   outside were you eating it at a [TS]

00:22:05   refrigerator temperature refrigerator [TS]

00:22:07   temperature glass sounds good with a [TS]

00:22:09   piece of Swiss cheese on some nice parts [TS]

00:22:13   good artisanal bread boy and all of a [TS]

00:22:16   sudden I had gone from being a total [TS]

00:22:18   steak flop to being like roast beef [TS]

00:22:21   ninja and I don't even know how I how I [TS]

00:22:24   got there it was like so now I'm all [TS]

00:22:28   about how do I intentionally make roast [TS]

00:22:31   beef mm-hmm where it's not that I just [TS]

00:22:34   don't know how to make steak you feel [TS]

00:22:38   like maybe a little bit you got a little [TS]

00:22:39   bit lucky with that one well I pulled [TS]

00:22:42   the fat from the fire yes saying I do I [TS]

00:22:45   do but but there was nobody there to [TS]

00:22:48   share it with you right I didn't have my [TS]

00:22:49   dinner table people and I was like whoa [TS]

00:22:51   whoa whoa wait a minute we're actually [TS]

00:22:52   making sandwiches I ended up playing [TS]

00:22:56   this was a private moment I had with the [TS]

00:22:59   roast beef but then but then I went [TS]

00:23:02   online and I was like how to make a [TS]

00:23:04   roast beef mm-hm [TS]

00:23:05   and all of the recipes were talking [TS]

00:23:09   about how to make a roast beef like back [TS]

00:23:11   in the old days when we were kids and [TS]

00:23:13   people would serve a roast beef for [TS]

00:23:16   dinner like here's a beef and there's [TS]

00:23:19   gravy and there's vegetables and [TS]

00:23:21   potatoes like a roast beef instead of I [TS]

00:23:22   didn't even remember that I didn't [TS]

00:23:24   remember until I was reading these are [TS]

00:23:27   you talking about like this distinction [TS]

00:23:28   between like what you get at a deli [TS]

00:23:29   versus what in England they might call [TS]

00:23:31   like a Sunday roast right I'd forgotten [TS]

00:23:34   about a Sunday row I'd forgotten that [TS]

00:23:35   out even was a photo that I'd be such a [TS]

00:23:37   nice thing only the roast beef that I [TS]

00:23:39   get at the at the deli is that's the [TS]

00:23:41   only kind of roast beef I I've [TS]

00:23:43   experienced in 20 years but when we were [TS]

00:23:45   kids we'd go to Sunday dinner at [TS]

00:23:47   somebody's house first eat dinner you [TS]

00:23:49   could be four or or at a holiday right [TS]

00:23:51   wasn't absolutely that kind of beef done [TS]

00:23:56   well I mean you does not have to be a [TS]

00:23:57   standing rib roast you can make you can [TS]

00:24:00   make a pretty nice for his roast beef it [TS]

00:24:01   doesn't have to be super costly it's all [TS]

00:24:03   about the preparation I think this is a [TS]

00:24:05   good [TS]

00:24:06   the experiment for you you got a nice [TS]

00:24:08   oven you could do this I need this what [TS]

00:24:10   is it what do I do [TS]

00:24:11   I think foreing to talk about what about [TS]

00:24:18   herbs [TS]

00:24:19   tell me about herbs well you know I I [TS]

00:24:23   realize yeah you understand it may be [TS]

00:24:25   resistant to this but one thing that's [TS]

00:24:26   kind of fun and counterintuitive is [TS]

00:24:28   sous-vide where you cook it in like a [TS]

00:24:30   water bath in bags I know I know okay so [TS]

00:24:34   if you don't wanna do that okay here [TS]

00:24:35   here's the very very short version of [TS]

00:24:36   how to make a steak like don't get the [TS]

00:24:38   nice to stick in the world but get a [TS]

00:24:39   nice stick maybe get a New York Strip or [TS]

00:24:41   or you could get a ribeye but I don't [TS]

00:24:43   say start with a New York Strip it's [TS]

00:24:44   more forgiving let the steak come to you [TS]

00:24:47   won't probably meat rare to medium-rare [TS]

00:24:49   right yeah my quickie would be get your [TS]

00:24:53   steak let it come to room temperature so [TS]

00:24:54   have it out for like an hour or so get a [TS]

00:24:56   pan get a fan going get a pan going very [TS]

00:24:58   very very hot and put a little bit or [TS]

00:25:01   probably little bit of like oil in there [TS]

00:25:02   maybe canola oil or lard you could use [TS]

00:25:04   but canola oil will be fine [TS]

00:25:05   get a fan going get a pan going get a [TS]

00:25:08   fan in a pan put lots of kosher salt on [TS]

00:25:11   either side of the steak and on the [TS]

00:25:14   edges and then any of the other kinds of [TS]

00:25:15   things that you would like it actually [TS]

00:25:17   does not need to be a ton of stuff I [TS]

00:25:20   would say pepper you might put some [TS]

00:25:21   garlic powder or you can use fresh [TS]

00:25:23   garlic but garlic garlic powder powder [TS]

00:25:25   actually works pretty well you can put [TS]

00:25:26   on some secret salt I think you're not a [TS]

00:25:27   fan of secret salt but you could put [TS]

00:25:29   that on if you talk about Lowry fume msg [TS]

00:25:31   yeah and then the idea is when it's [TS]

00:25:34   super hot you kind of like gently a real [TS]

00:25:36   gentle like you put it in there with [TS]

00:25:37   your tongs [TS]

00:25:38   you should hear lots of sizzling and [TS]

00:25:40   what you can do is what I do is at that [TS]

00:25:41   point I've got something get rosemary [TS]

00:25:43   you get time and you get a little bit of [TS]

00:25:46   bay leaf and I put that on top of the [TS]

00:25:48   steak and then I got this little iron [TS]

00:25:50   deal that I put on top that like holds [TS]

00:25:51   it down and Sears it but now wait a [TS]

00:25:53   minute aren't those three things [TS]

00:25:54   rosemary thyme bay leaf bay leaf I know [TS]

00:26:00   I like bay leaf in a spaghetti sauce [TS]

00:26:02   I'll always throw a couple of bay Leafs [TS]

00:26:04   and a spaghetti I've never been quite [TS]

00:26:05   sure what a bay leaf does I think it [TS]

00:26:06   might be a jamup [TS]

00:26:07   but it seems to do something my Aunt [TS]

00:26:09   Martha mm-hmm had a famous spaghetti [TS]

00:26:13   sauce every family's got somebody that's [TS]

00:26:16   got a famous spaghetti sauce mm-hmm [TS]

00:26:17   Martha had this famous spaghetti sauce [TS]

00:26:20   i none of us could figure out what it [TS]

00:26:22   was that made it so good that made it so [TS]

00:26:24   distinctive and i think it was the bay [TS]

00:26:26   leaf so i started throwing bay leaf in [TS]

00:26:29   my spaghetti sauce but i don't think i [TS]

00:26:31   throw enough bay leaf in there you have [TS]

00:26:33   to kind of break them in half and throw [TS]

00:26:34   them in a hole and take them out at the [TS]

00:26:36   end right okay [TS]

00:26:38   but i mean this is a real simple method [TS]

00:26:40   and there's there's more sophisticated [TS]

00:26:41   ways to do what we're talking about here [TS]

00:26:43   but so then so what I do what I do then [TS]

00:26:45   is like I say I put I put those herbs I [TS]

00:26:47   don't put the herbs I don't like smash [TS]

00:26:49   them into the steak before i sear it at [TS]

00:26:51   that point it's mostly it's mostly salt [TS]

00:26:53   so it's the most important part and and [TS]

00:26:56   so at that point now it's searing a [TS]

00:26:58   little bit you got your you got your [TS]

00:26:59   herbs on top of the steak with a little [TS]

00:27:01   iron thing you pushing it down or [TS]

00:27:02   similar you could use also use another [TS]

00:27:03   pan but kind of push it down we don't [TS]

00:27:05   get a lot of BTUs so it needs some help [TS]

00:27:07   now at this point what I would do is [TS]

00:27:08   take about two tablespoons of butter and [TS]

00:27:11   put that into the pan okay now you're [TS]

00:27:15   gonna count lift up the thing scrape off [TS]

00:27:17   you scrape off the herb so that the [TS]

00:27:19   herbs go into the butter that's melting [TS]

00:27:21   really fast now you want to redistribute [TS]

00:27:23   all the oily stuff you flip the steak [TS]

00:27:25   back over at this point you spoon some [TS]

00:27:29   of the Irby butter onto the top of the [TS]

00:27:32   steak that's cooking spoon the Irby [TS]

00:27:34   butter spoon the Irby butter you get [TS]

00:27:36   yourself a tablespoon be careful not to [TS]

00:27:37   burn your hand it's really easy to do [TS]

00:27:39   but when you kind of turn the pan a [TS]

00:27:41   little bit and get some Irby butter you [TS]

00:27:42   put that on there [TS]

00:27:43   you let that sear real good now there's [TS]

00:27:45   a few times do you get to doneness that [TS]

00:27:46   you want but I would say try that you [TS]

00:27:49   can also if you wanted you could you [TS]

00:27:50   could flip it again and do the butter on [TS]

00:27:52   the other side too but at this point you [TS]

00:27:53   got that's gonna be a pretty good steak [TS]

00:27:54   right there mm-hmm I know I'm just I'm [TS]

00:27:57   so confident that I could do that exact [TS]

00:27:59   thing and screw it up right now anybody [TS]

00:28:02   can I mean it's it's it's and that the [TS]

00:28:05   problem is like it is kind of a game of [TS]

00:28:07   seconds in a lot of ways you know you [TS]

00:28:10   know look at like hamburgers a hamburger [TS]

00:28:11   seems like the easiest thing in the [TS]

00:28:13   world to make but how many shitty [TS]

00:28:14   hamburgers have you had that somebody [TS]

00:28:16   made at their house like a hamburger is [TS]

00:28:18   easy to screw up there's all kinds of [TS]

00:28:20   ways people try to get cute with a [TS]

00:28:22   hamburger and they fuck it up and it's [TS]

00:28:24   either like too personal [TS]

00:28:25   it's like fucking cheese in the middle [TS]

00:28:27   and it's burnt it's weird and you know I [TS]

00:28:30   know what you think about like think [TS]

00:28:31   about like a burger that you get even at [TS]

00:28:33   a fat [TS]

00:28:33   food place it's so good you know what it [TS]

00:28:35   is one thing is that men play with the [TS]

00:28:37   food too much you can't play with the [TS]

00:28:38   food don't play with it don't play with [TS]

00:28:40   the food don't poke the food I mean you [TS]

00:28:42   can touch the food to see how done it is [TS]

00:28:44   but don't poke it don't see ya you're [TS]

00:28:47   gonna drain out the juices don't do that [TS]

00:28:49   I don't want that don't drink [TS]

00:28:50   Sydal men get bored and this is one way [TS]

00:28:52   a lot of men screw up on the grill is [TS]

00:28:53   they feel like they need to be touching [TS]

00:28:55   the meat a lot [TS]

00:28:56   don't touch the meat so much when it [TS]

00:28:58   smells like meat when it smells like [TS]

00:29:00   steak at stake that's when you're [TS]

00:29:01   getting music oh you should be able to [TS]

00:29:04   hear steak and you should be able to [TS]

00:29:05   smell stick when it smells hears and [TS]

00:29:09   hears and smells like steak you're [TS]

00:29:11   getting close a steak steak if it [TS]

00:29:13   doesn't sound like steak it may not be [TS]

00:29:14   steak yet ah and it smells like steak [TS]

00:29:17   for too long now you've got another [TS]

00:29:19   thing oh no it's a post nice Co steak [TS]

00:29:21   and it's one maybe only good for [TS]

00:29:23   sandwiches well so it was super boring [TS]

00:29:26   but no actually the butter thing sounds [TS]

00:29:29   crazy but [TS]

00:29:30   butter butter on hot dogs butter on [TS]

00:29:32   steak I'm telling you it's so good um [TS]

00:29:34   you know I think you're helping people I [TS]

00:29:37   mean you're certainly helping me [TS]

00:29:38   although I'm gonna do exactly what you [TS]

00:29:39   just said and I'm gonna ruin it no no I [TS]

00:29:42   don't know why there's another tip if [TS]

00:29:43   you get if you get fresh herbs this I'm [TS]

00:29:45   not a foodie so fuck that but what you [TS]

00:29:48   might do is if you get fresh herbs you [TS]

00:29:49   don't want to have powdered herbs thyme [TS]

00:29:51   bay leaf and rosemary if you don't have [TS]

00:29:55   a bush excuse me all three of those [TS]

00:29:58   fries just fine you put them in a zip [TS]

00:30:00   pop back but my program in problem with [TS]

00:30:03   thyme and rosemary is I do have those in [TS]

00:30:06   the garden time is very good on lots of [TS]

00:30:08   meats but isn't it just doesn't it just [TS]

00:30:10   make everything taste like durty graph [TS]

00:30:12   it no that's cilantro mmm [TS]

00:30:16   time just trying to try a little little [TS]

00:30:18   bit of time on a steak it'll rock your [TS]

00:30:20   world [TS]

00:30:21   all right you sons of this stuff I mean [TS]

00:30:23   rosemary like any of these herbs people [TS]

00:30:25   use them too much because they're again [TS]

00:30:27   men like you put too much of stuff in [TS]

00:30:29   it's nice you're having a steak [TS]

00:30:31   you're not having a pile of rosemary [TS]

00:30:33   with meat in it like yeah thank God you [TS]

00:30:35   said so you know what I'm saying [TS]

00:30:36   I don't want to see rosemary I don't [TS]

00:30:38   want even know it's there I just wanna I [TS]

00:30:40   want the thing to be good and you know [TS]

00:30:43   it's done I would toss it into this is [TS]

00:30:45   not I'm super critical some people say [TS]

00:30:47   don't yes yes garbage don't email me [TS]

00:30:50   wrap it up a few times in aluminum foil [TS]

00:30:52   and let it sit for about 10 minutes [TS]

00:30:54   keeping it to go all right it's thin for [TS]

00:30:57   your guests [TS]

00:30:58   that's tenting it is what you're saying [TS]

00:31:00   well ten thing I would say is more like [TS]

00:31:02   you don't want to burn the top of your [TS]

00:31:02   breast to your turkey you know but this [TS]

00:31:04   is our this is a setting or the you know [TS]

00:31:07   kind of letting the juices settle as [TS]

00:31:10   they say uh-huh [TS]

00:31:11   I'm very tempted to buy you a sous-vide [TS]

00:31:14   dingus right now they are very very fun [TS]

00:31:16   you can be a food science I wouldn't ask [TS]

00:31:19   even what that is if you try if you - if [TS]

00:31:21   you give me a piece of pen a pen he gave [TS]

00:31:23   me a piece of pen paper yes and said [TS]

00:31:28   draw a sous-vide dingus uh-huh I don't [TS]

00:31:33   know I don't know what I think I would [TS]

00:31:34   it's all right it's a lightsaber with a [TS]

00:31:38   cord that brings water to a very precise [TS]

00:31:40   level and keeps it there mm-hmm [TS]

00:31:44   so you can cook stuff don't ramadhir [TS]

00:31:46   where do I get some beef this is so [TS]

00:31:51   fucking boring I'm gonna miss this [TS]

00:31:53   episode never air whoa let's not let's [TS]

00:31:56   not let's not do it anymore let's not [TS]

00:31:58   talk about it except I just want to know [TS]

00:32:00   what well no no you don't I don't know I [TS]

00:32:03   don't I I have a hamburger hack Oh bring [TS]

00:32:06   it yeah a hamburger hack that helps your [TS]

00:32:08   hamburger help you got hacked make you a [TS]

00:32:11   hamburger ick which is are you are you [TS]

00:32:14   ready for this best hamburger ready you [TS]

00:32:18   ready for best damn burger can master [TS]

00:32:19   close to Denny's Denny's hamburger how [TS]

00:32:24   do you get you get medium rare medium [TS]

00:32:32   rare mm-hm medium rare Denny's hamburger [TS]

00:32:35   you're not gonna believe it okay [TS]

00:32:38   it's Denny's like the only reason you go [TS]

00:32:41   to Denny's is two o'clock in the morning [TS]

00:32:42   you want to smoke cigarettes and and and [TS]

00:32:45   be gone I smoked so many cigarettes at [TS]

00:32:47   Denny's except a can't smoke cigarettes [TS]

00:32:51   at Denny's anymore be neither of us are [TS]

00:32:53   gone [TS]

00:32:54   but there is a great hamburger there and [TS]

00:32:59   I think something like Thursdays or [TS]

00:33:02   Tuesday's kids eat free Shh [TS]

00:33:06   kids eat free good hamburger Timmy's now [TS]

00:33:09   Denny's had a lot there Denny's was very [TS]

00:33:10   problematic Denny's was one of those [TS]

00:33:12   companies like dominos and really hit [TS]

00:33:17   nectars that every that was that the [TS]

00:33:20   left boycotted because they were racist [TS]

00:33:23   or because of the causes for causes I [TS]

00:33:26   think Denny's was actually Denny's [TS]

00:33:29   actually like was demonstrably racist [TS]

00:33:34   Sambo's the Sambo's was visibly racist [TS]

00:33:38   we boycotted Domino's because the owner [TS]

00:33:42   gave money to anti-abortion school that [TS]

00:33:45   is why we did not get done with this [TS]

00:33:46   incop we didn't get we didn't go to Home [TS]

00:33:49   Depot because that guy is just a crank [TS]

00:33:51   right a bad bad girl sorry to hear that [TS]

00:33:53   I like a Home Depot but but apparently [TS]

00:33:55   Home Depot itself says that bad crank [TS]

00:33:58   guy is no longer involved so don't be [TS]

00:34:00   mad at they're not San ok they're no [TS]

00:34:02   longer problematic yeah well but bad [TS]

00:34:04   crank guy is still around I don't know [TS]

00:34:05   what they're talking about cuz he's [TS]

00:34:06   still around but he's not they don't [TS]

00:34:08   they say they're trying to distance [TS]

00:34:10   themselves and then there was something [TS]

00:34:12   about was it Snapple I guess it was [TS]

00:34:15   Snapple that was they were all cutie pie [TS]

00:34:18   but when you got behind the curtain [TS]

00:34:20   there was some kind of they were like [TS]

00:34:22   they were Darth Maul Snapple boycott [TS]

00:34:25   there was a boycott snap of what kind I [TS]

00:34:28   think we boycott Papa John's cuz that [TS]

00:34:31   guy's just like soup is a bad guy bad [TS]

00:34:34   guy 1993 snapping it that's probably not [TS]

00:34:38   it well no I think that I think it dates [TS]

00:34:40   for them is that right [TS]

00:34:41   Snapple rumors Snapple rumored monsters [TS]

00:34:44   calm looking at Snapple rumor Snapple is [TS]

00:34:46   affiliated with the Ku Klux Klan or [TS]

00:34:47   donates money to the anti-abortion group [TS]

00:34:50   Operation Rescue there you go [TS]

00:34:52   1992 thought it's false according to [TS]

00:34:55   Center let's see what else in Apple's [TS]

00:35:00   into yes so anyway stake you know but [TS]

00:35:06   you know that's a good place to start [TS]

00:35:07   because that's I think [TS]

00:35:08   it is like you know one little tricks in [TS]

00:35:09   there is the letting it come to room [TS]

00:35:10   temperature having it be frozen not as [TS]

00:35:12   good well you know the freezer plays a [TS]

00:35:17   large role in in my bachelor hood mmm [TS]

00:35:21   because it all goes in the freezer and [TS]

00:35:24   there are some things that when they [TS]

00:35:26   come in the house they go into the [TS]

00:35:27   freezer [TS]

00:35:27   I imagine you like Leonard Bernstein oh [TS]

00:35:29   you're like Burt Leonard Bernstein you [TS]

00:35:30   come in your deciding like look what [TS]

00:35:32   orchestra members are here what what are [TS]

00:35:35   we going to produce together today yeah [TS]

00:35:37   right right that's right I get my I get [TS]

00:35:39   my conductors wand out I open the [TS]

00:35:42   refrigerator you pick up the ton uh-huh [TS]

00:35:48   I pick up with Tom I open the [TS]

00:35:50   refrigerator I look inside here's what's [TS]

00:35:51   inside tortillas eggs okay [TS]

00:35:56   sixty-five kinds of mustard and hot [TS]

00:35:59   sauce [TS]

00:36:02   some it's your little home version of [TS]

00:36:05   chopped some some mayonnaise okay okay [TS]

00:36:08   that is best foods mayonnaise that I buy [TS]

00:36:11   for myself okay there is some vegan [TS]

00:36:14   mayonnaise left over from a time when [TS]

00:36:17   vegans populated my house yeah there is [TS]

00:36:20   some other mayonnaise which someone else [TS]

00:36:24   brought into the house who didn't [TS]

00:36:25   understand that best foods is the only [TS]

00:36:27   mayonnaise like you don't bring in [TS]

00:36:29   another kind of mayonnaise oh and then [TS]

00:36:31   in the cupboard there's some mayonnaise [TS]

00:36:33   that has John hodgman's name on it from [TS]

00:36:35   his apocalypse mayonnaise series okay [TS]

00:36:38   okay and then in the fridge there's [TS]

00:36:41   cream for the coffee there's 2% milk for [TS]

00:36:46   some reason right now there's two there [TS]

00:36:48   are two containers of 2% milk and then [TS]

00:36:51   in the crisper drawer there's a bunch of [TS]

00:36:54   different kinds of gauges from memory [TS]

00:36:56   well because this is all that's in there [TS]

00:36:58   are you looking at it right now no okay [TS]

00:37:00   that's amazing that recall is incredible [TS]

00:37:02   I don't think I could do that with my [TS]

00:37:03   refrigerator oh I could tell you [TS]

00:37:06   everything that's in there in the [TS]

00:37:07   baskets in mine that's like seven cases [TS]

00:37:12   of fizzy water at least it's an issue [TS]

00:37:14   and then in the back there's a open box [TS]

00:37:18   of Arm and Hammer baking soda oh that's [TS]

00:37:20   nice that keeps it fresh [TS]

00:37:21   that keeps refresh although it's been in [TS]

00:37:26   next time you do that like today go [TS]

00:37:29   replace that right today's date on there [TS]

00:37:31   it's not to blow your mind the next time [TS]

00:37:33   you look at it like wait a minute 1989 [TS]

00:37:37   I'm having a synecdoche New York moment [TS]

00:37:39   what has happened where did all the [TS]

00:37:41   baking soda time go I think you got the [TS]

00:37:44   fixings of some good stuff because you [TS]

00:37:45   know the key is like all great mysteries [TS]

00:37:47   you've given us too many clues uh-oh [TS]

00:37:50   you know I'm saying yeah sure that you [TS]

00:37:52   got a refrigerator full of MacGuffins [TS]

00:37:53   there's got to be a way that you could [TS]

00:37:55   really exist get your laser vision right [TS]

00:37:57   on the few items that you could really [TS]

00:37:59   curate into a delicious into delicious [TS]

00:38:02   meal for table well what happens in the [TS]

00:38:04   fridge is it's just a Waystation things [TS]

00:38:06   either come in there and hang out in the [TS]

00:38:10   refrigerator area for three to five days [TS]

00:38:13   before they are consumed or they go into [TS]

00:38:17   the fridge and it just slows them down [TS]

00:38:19   on their way into the freezer okay right [TS]

00:38:22   because they're in the fridge and [TS]

00:38:24   they're either like oh that's been in [TS]

00:38:25   there five days in the freezer but the [TS]

00:38:26   freezer is like hard time like you could [TS]

00:38:28   be in there for a while you can see [TS]

00:38:29   there for a while and so if you if you [TS]

00:38:31   if you spend five days in the fridge [TS]

00:38:32   over to the point where I'm looking at [TS]

00:38:34   it like hmmm how many more days in the [TS]

00:38:37   fridge before this is no longer a viable [TS]

00:38:40   thing transfer them from County you said [TS]

00:38:44   if you send them up to freezer that's [TS]

00:38:45   right they go upstate and then in the [TS]

00:38:48   freezer if they're there long enough [TS]

00:38:50   I forget that maybe they were in the [TS]

00:38:53   refrigerator for too long oh because [TS]

00:38:55   they've been frozen now the freezer no [TS]

00:38:58   no I trusted okay eventually it all goes [TS]

00:39:01   it all comes out I look at it I go how [TS]

00:39:04   long has this been in here and then I I [TS]

00:39:06   make it because I don't have because I'm [TS]

00:39:08   uh I'm a bachelor and I don't have very [TS]

00:39:11   high standards for myself no you're a [TS]

00:39:13   man who's more than more than [TS]

00:39:15   comfortable eating out of a pot with a [TS]

00:39:16   large spoon that I will eat out of a can [TS]

00:39:19   you know out of a can with a fork with a [TS]

00:39:22   with a spoon that I got in a takeout [TS]

00:39:24   thing from a long time ago when I felt [TS]

00:39:28   these fingers in their evolution like [TS]

00:39:31   beans [TS]

00:39:33   cold beans on weekend so and then the [TS]

00:39:36   things that come out of the freezer and [TS]

00:39:37   I'm like either I don't know what this [TS]

00:39:39   is I don't even know where this came [TS]

00:39:40   from or you look at and you're like this [TS]

00:39:42   is freezer burn like this is bad [TS]

00:39:44   yeah well you know I mean a good rule of [TS]

00:39:45   thumb is if you can't tell what it is [TS]

00:39:47   you probably don't want it in my case [TS]

00:39:49   you can't tell what it is goes in the [TS]

00:39:51   crock-pot go go in a crock-pot cook it [TS]

00:39:55   for 10 hours let's see what you got in [TS]

00:39:57   you buddy and then open the crock-pot up [TS]

00:40:00   with a with a wood spoon oh boy and mash [TS]

00:40:03   mash mash you put it in there with some [TS]

00:40:05   onions and some bay leaves maybe some [TS]

00:40:07   beans that's gonna be that's good eating [TS]

00:40:10   that's exactly what happens I'll get [TS]

00:40:11   like oh you know what I was very [TS]

00:40:13   aspirational about this kale I think [TS]

00:40:15   onions could make a lady's shoe taste [TS]

00:40:17   good I mean there's certain kinds of [TS]

00:40:18   things there if you stick it in the pot [TS]

00:40:20   and leave it in there long enough you're [TS]

00:40:21   gonna be fine [TS]

00:40:22   yep yep and get some type of toxins it [TS]

00:40:24   sweats it out I think is what it's [TS]

00:40:25   called and it's what they sweat out all [TS]

00:40:27   the toxins and then the onion helps [TS]

00:40:29   diffuse it I lately I've you know when I [TS]

00:40:34   when I'm backstage at an event and [TS]

00:40:36   there's one of those you know there's a [TS]

00:40:39   courtesy plate of vegetables assuming [TS]

00:40:42   that everyone that does events is just [TS]

00:40:43   pacing around thinking God if I just had [TS]

00:40:46   some like broccoli that I could dip it [TS]

00:40:48   some ranch yeah just so just a little [TS]

00:40:51   bit of crudité such such a nice treat [TS]

00:40:53   you don't really get very much yeah I [TS]

00:40:55   don't know it's it always happens and I [TS]

00:40:57   usually just sort of walk out of the [TS]

00:40:58   dressing room look back at this enormous [TS]

00:41:01   black plastic tray covered with [TS]

00:41:03   vegetables and I just sort of look at it [TS]

00:41:05   and then turn out the light and and [TS]

00:41:06   close the door and keep going on my way [TS]

00:41:08   home but lately I've been taking it [TS]

00:41:10   because then I put all those vegetables [TS]

00:41:13   in the crock pot with whatever I pull [TS]

00:41:16   out of the would pull out of the back of [TS]

00:41:18   the freezer [TS]

00:41:19   and it turns into you know some kind of [TS]

00:41:22   like meaty mush it must also be I'm just [TS]

00:41:25   guessing but like you don't really [TS]

00:41:27   exactly know what all of that stuff is [TS]

00:41:31   what the quality what the age it must be [TS]

00:41:33   a little bit of a fun mystery it's [TS]

00:41:35   almost like a surprise meal when it's [TS]

00:41:36   done you may not know exactly what [TS]

00:41:38   you're in for right isn't that part of [TS]

00:41:39   the fun almost every meal I prepare at [TS]

00:41:41   home is going to produce a surprise oh [TS]

00:41:44   boy that's [TS]

00:41:45   when it's good it's like what a surprise [TS]

00:41:48   when it's when it's awful it's like whoo [TS]

00:41:52   that was a surprise and when it's like [TS]

00:41:55   somewhere in the middle [TS]

00:41:56   where you go I turned either I turned [TS]

00:42:00   garbage into something edible or I [TS]

00:42:01   turned something edible into garbage but [TS]

00:42:04   neither time I know for sure what what's [TS]

00:42:07   gonna happen until I put that first fork [TS]

00:42:09   to my mouth uh-huh [TS]

00:42:10   I made some soup and served it to my [TS]

00:42:13   daughter and myself the other day and I [TS]

00:42:16   put it down in front of her and she took [TS]

00:42:18   a bite of it [TS]

00:42:19   uh-huh and said I don't like this soup [TS]

00:42:20   oh boy and I said you're a child and you [TS]

00:42:24   don't get to choose all the time what [TS]

00:42:26   your food is this is good soup and I [TS]

00:42:30   need you to eat some of the soup and she [TS]

00:42:32   was like I had another bite it was like [TS]

00:42:34   I just you know she but she was doing it [TS]

00:42:37   in a kid way like I don't want this soup [TS]

00:42:40   it's gross and I was putting in the [TS]

00:42:43   kitchen getting the rest of the stuff [TS]

00:42:44   ready and I was like listen we're having [TS]

00:42:47   soup that's what we're having so you're [TS]

00:42:52   gonna have to get right with Jesus as [TS]

00:42:54   the words are coming at least for me as [TS]

00:42:56   the words are coming out of my mouth it [TS]

00:42:57   seems so patently obvious I've I've just [TS]

00:42:59   I have just man identified a state of [TS]

00:43:03   reality in the in the world which is it [TS]

00:43:04   there are meals in the world and there [TS]

00:43:06   is our home and the Venn diagram is that [TS]

00:43:08   the me on our home tonight is soup it's [TS]

00:43:11   soup this is the thing we're having mom [TS]

00:43:12   and dad want Indian food tonight and [TS]

00:43:14   that's the thing we're having for dinner [TS]

00:43:15   that's exactly right what kind of what [TS]

00:43:18   part of Indian meal are you interested [TS]

00:43:20   in because not meaning you get a [TS]

00:43:23   cheeseburger [TS]

00:43:23   there is no Indian cheeseburger no maybe [TS]

00:43:26   maybe a table but not at our table not [TS]

00:43:29   at our table well so then I sat down and [TS]

00:43:31   I tucked myself under this bowl of soup [TS]

00:43:33   and I said look here's how here's how a [TS]

00:43:36   person needs soup and I took a bite of [TS]

00:43:38   the soup and I was like oh dear this is [TS]

00:43:41   terrible [TS]

00:43:44   she like she glared at me and I was like [TS]

00:43:49   cartoon I took her soup away and I took [TS]

00:43:52   my soup away and I said let's find [TS]

00:43:55   another thing to eat that isn't this [TS]

00:43:58   soup and so she was like yeah thanks [TS]

00:44:03   thanks I was trying to tell you how the [TS]

00:44:05   job dad I was trying to tell you hey [TS]

00:44:08   John let's talk about a sponsor [TS]

00:44:09   oh I'm springing this on you I'm gonna [TS]

00:44:14   talk about Squarespace can't say about [TS]

00:44:15   Squarespace [TS]

00:44:16   yeah yeah Square this is where you can [TS]

00:44:20   go to make a beautiful website for [TS]

00:44:21   yourself you can turn your cool idea [TS]

00:44:23   into a website to showcase your work you [TS]

00:44:25   can blog or publish content sell [TS]

00:44:27   products all in one place with beautiful [TS]

00:44:29   temples John did you know that our [TS]

00:44:30   website is a swear space website we [TS]

00:44:32   aware of that I didn't know that you [TS]

00:44:33   know I have several websites that are on [TS]

00:44:35   Squarespace oh boy I mean you know I [TS]

00:44:43   deliberately doing it now cuz I won't do [TS]

00:44:45   a lot of time well if you do at [TS]

00:44:46   Squarespace John why I feel like I need [TS]

00:44:48   websites I need more web sites because [TS]

00:44:52   telling you you got to get on the [TS]

00:44:54   internet get on the internet right now [TS]

00:44:55   and you know ecommerce think about all [TS]

00:44:57   the econ that's so good because they [TS]

00:44:59   have powerful ecommons function commerce [TS]

00:45:04   functionality why do I do this they let [TS]

00:45:06   me sell anything online [TS]

00:45:07   they have ecommerce they got the [TS]

00:45:09   e-commerce what else get the ability to [TS]

00:45:11   customize look and feel the settings of [TS]

00:45:12   products more with just a few clicks [TS]

00:45:13   it's not amazing this is exactly what I [TS]

00:45:15   need I need this sucked my syllable [TS]

00:45:18   right out of the box so I have them I [TS]

00:45:20   have them and then I have people that [TS]

00:45:21   are like let me help you do your [TS]

00:45:24   Squarespace I'm like awesome and then I [TS]

00:45:27   and so right now I think I have several [TS]

00:45:30   Squarespace websites that are being [TS]

00:45:31   managed by several different people and [TS]

00:45:34   I think that they're probably conducting [TS]

00:45:37   e-commerce or putting things putting [TS]

00:45:39   things on the Internet one imagines the [TS]

00:45:41   sites are fine raves John rhetoric yeah [TS]

00:45:44   I think they're fine well I like it a [TS]

00:45:47   lot I have lots of things on Squarespace [TS]

00:45:49   there's our there's our internet podcast [TS]

00:45:51   which is on Squarespace and we put the [TS]

00:45:53   episodes up there the short that I steal [TS]

00:45:54   from other places that goes up there my [TS]

00:45:56   Merlin man meetup site that's it Merlin [TS]

00:45:58   em comm / meet up you can even you know [TS]

00:46:01   you can learn about you know the stuff I [TS]

00:46:02   do and I love it I've been with them for [TS]

00:46:04   years and years and I think they're [TS]

00:46:05   great I'll tell you a secret I don't [TS]

00:46:06   know I don't know this was in the terms [TS]

00:46:08   I set up a we're setting up a site for [TS]

00:46:09   my kid it's gonna be a private site but [TS]

00:46:11   she wanted to be but our domain name [TS]

00:46:13   that she wanted and now she's gonna have [TS]

00:46:15   her on the web site Squarespace fast [TS]

00:46:19   they grow up oh she gets her own web [TS]

00:46:21   site what's she gonna put there I can't [TS]

00:46:23   I couldn't say all right well she and [TS]

00:46:25   her friends have developed a character [TS]

00:46:26   and they have a club and they've made [TS]

00:46:28   business cards and it's an entire [TS]

00:46:29   enterprise that she's undertaken well it [TS]

00:46:31   sounds like the group they get the nice [TS]

00:46:34   girls and the funny boys it's a new way [TS]

00:46:40   to buy domains you can choose from over [TS]

00:46:41   200 different extensions at square space [TS]

00:46:43   they have analytics that help you grow [TS]

00:46:45   over time it has a built in search [TS]

00:46:47   engine optimization which I know is very [TS]

00:46:48   important for John secure SEO SEO look [TS]

00:46:52   it up do a few search sir and you know [TS]

00:46:54   what there's nothing to ever patch or [TS]

00:46:55   upgrade and you get 24 by 7 [TS]

00:46:57   award-winning customer support whenever [TS]

00:46:59   you need it you go and you make it with [TS]

00:47:01   Squarespace so if you if you're if [TS]

00:47:03   you're if you're lay in the business if [TS]

00:47:04   you're if you're in the market for a [TS]

00:47:06   website you can a Squarespace calm you [TS]

00:47:08   get a free trial no credit card required [TS]

00:47:09   and when you're ready to launch your [TS]

00:47:11   beautiful new site use the offer code [TS]

00:47:12   are OTL just like it sounds RTL or yell [TS]

00:47:15   RTL that'll save you 10% off your first [TS]

00:47:17   purchase of a website or domain booyah [TS]

00:47:20   yeah Squarespace for supporting Roderick [TS]

00:47:23   on the line and all the great shows I [TS]

00:47:24   don't even know how Internet's we're [TS]

00:47:29   done before Squarespace because right [TS]

00:47:31   now everybody I know uses Squarespace I [TS]

00:47:34   don't even know what the other options [TS]

00:47:35   are I mean we're advertising to people [TS]

00:47:38   who are probably out there thinking I [TS]

00:47:41   have my internet on a different place [TS]

00:47:44   yes and we're saying you should go to [TS]

00:47:47   Squarespace but from where I'm sitting [TS]

00:47:50   in my chair all I know is Squarespace [TS]

00:47:52   because they're it's doing such a good [TS]

00:47:54   job that I don't even know why there's [TS]

00:47:55   another I don't even have like a [TS]

00:47:57   particularly great analogy for it except [TS]

00:47:59   to say that there was a time when people [TS]

00:48:01   idiots like me made their living doing [TS]

00:48:02   the kind of stuff that Squarespace does [TS]

00:48:04   automatically and flawlessly now and I [TS]

00:48:06   am now that I have other ways to to you [TS]

00:48:09   know [TS]

00:48:09   make income and stuff I'm very happy to [TS]

00:48:11   not be in that business cuz it has [TS]

00:48:12   gotten very complex I would not want to [TS]

00:48:14   have to make a website nowadays that [TS]

00:48:16   looks good on a phone and on a giant [TS]

00:48:17   screen and on TV and all that that's one [TS]

00:48:19   of the nice things Squarespace does this [TS]

00:48:20   ads going on longer than I wanted but [TS]

00:48:22   but I can I actually do recommend them [TS]

00:48:24   and here's John here's what I'd like to [TS]

00:48:25   tell the kids you know here's the thing [TS]

00:48:26   with Squarespace even if you like the [TS]

00:48:28   kind of person John's talking about even [TS]

00:48:30   if you already have a website you made [TS]

00:48:32   yourself out of stuff you found in your [TS]

00:48:34   freezer right keep in mind that someone [TS]

00:48:36   you know may not be as cool and nerdy as [TS]

00:48:38   you and might want to know about this [TS]

00:48:40   there you go yeah we need a new web page [TS]

00:48:45   for the day school can you make me one [TS]

00:48:48   can you roll the github on my word [TS]

00:48:51   monkey and you're like no you go to [TS]

00:48:53   squarespace.com huge stuff website and [TS]

00:48:55   just go do that you're out of the master [TS]

00:48:56   business just get a website I was mom [TS]

00:48:59   the other day and I said why she cuz she [TS]

00:49:01   was talking about she because she's very [TS]

00:49:03   frustrated with the fact that [TS]

00:49:04   programmers now we've talked about this [TS]

00:49:06   programmers now and she says they just [TS]

00:49:08   put out stuff that's in beta and then [TS]

00:49:10   they make all of us into beta testers [TS]

00:49:12   and that's not how that crazy people [TS]

00:49:15   used to make sure that before they [TS]

00:49:16   released a product that it worked and [TS]

00:49:18   she's like they don't even care if it [TS]

00:49:20   works now she's so mad and she's talking [TS]

00:49:22   about programming how programming works [TS]

00:49:24   and have you know she still thinks like [TS]

00:49:26   a programmer and she's like I don't [TS]

00:49:27   understand how somebody could listen to [TS]

00:49:29   a podcast while they were programming [TS]

00:49:30   like you have to be using your brain to [TS]

00:49:31   program and I was like I don't know if [TS]

00:49:33   that's true anymore yeah and at a [TS]

00:49:35   certain point she was like well you know [TS]

00:49:37   this that in the other and I said wait a [TS]

00:49:39   minute [TS]

00:49:39   never occurred to me before why don't [TS]

00:49:41   they write a program to program oh it [TS]

00:49:45   seems like it's something a program will [TS]

00:49:46   be good for and she said well that is [TS]

00:49:49   how they program now they wrote programs [TS]

00:49:50   to program programs all the way down [TS]

00:49:54   yeah you had to learn how to use the [TS]

00:49:56   program that programmed and then they [TS]

00:49:59   made a new program that programmed the [TS]

00:50:00   program that program and I was like I [TS]

00:50:04   was just like thinking about all these [TS]

00:50:05   stacks and stacks and stacks of programs [TS]

00:50:08   yes that are running programs yes and I [TS]

00:50:10   said wait a minute mom are you telling [TS]

00:50:12   me that there are ones and zeros at the [TS]

00:50:13   bottom of all this and she's like that's [TS]

00:50:15   all there is how all there is is one [TS]

00:50:17   zeros all this other stuff where people [TS]

00:50:18   are like dude did you to do I'm [TS]

00:50:20   programming [TS]

00:50:21   somewhere down the line there's ones and [TS]

00:50:24   zeros which is what we used to have to [TS]

00:50:26   do we have to used to play when they [TS]

00:50:28   pull the strings but they're not the [TS]

00:50:29   puppet do you know what I'm saying over [TS]

00:50:31   there for the puppet and I'm hearing you [TS]

00:50:33   say that Squarespace is a program that [TS]

00:50:36   programs the program that programs [TS]

00:50:38   that's a really good way to put it I [TS]

00:50:39   think they should they should probably [TS]

00:50:40   use that that would be a very good [TS]

00:50:42   catchphrase for them mm-hmm for [TS]

00:50:44   Squarespace I get it I give em the [TS]

00:50:46   program that programs the program [TS]

00:50:48   buffalo Buffalo I thought I'd try that [TS]

00:51:00   just for once cuz we're bloody honest [TS]

00:51:01   we're recording two episodes in a day [TS]

00:51:03   and I thought we should try that isn't [TS]

00:51:05   that fun did that work do I think it's [TS]

00:51:08   gonna be flawless yeah I'm just so [TS]

00:51:10   winded should have an almond I'm tired I [TS]

00:51:17   do I feel tired I feel I felt I started [TS]

00:51:19   writing song lyrics yesterday and they [TS]

00:51:20   were all like I give up oh I surrender [TS]

00:51:23   you you got me you beat me you finally [TS]

00:51:26   beat me hmm big spell that Keystone [TS]

00:51:31   pipeline I just get your mom programming [TS]

00:51:34   on that they did just now yeah I think I [TS]

00:51:36   know 200,000 gallons I want to say Oh [TS]

00:51:38   key stone spill or leak spill no 210,000 [TS]

00:51:50   gallons of oil that's so awful it's sort [TS]

00:51:56   of like I'm sorry I meaning don't you [TS]

00:51:58   get a little kid little kid what's the [TS]

00:51:59   CAC you say alright hang on a second you [TS]

00:52:04   see a little kid alright I'll get you [TS]

00:52:06   the goddamn cat but you need to take [TS]

00:52:08   care of it and was the kid say the kid [TS]

00:52:10   says oh of course I'll take care of the [TS]

00:52:12   cat well you understand you might you [TS]

00:52:15   gotta feed it you know give water you [TS]

00:52:18   got to you got it you got a grooming you [TS]

00:52:20   might have to express its anal glands at [TS]

00:52:22   some point you're gonna have to do stuff [TS]

00:52:23   with this cat that you may not be don't [TS]

00:52:25   worry I really want a cat and then you [TS]

00:52:28   give it the cat in the cat's fucking [TS]

00:52:29   dead in three days keys don't people say [TS]

00:52:31   let us have the pipeline please and [TS]

00:52:33   thank you [TS]

00:52:34   this is not gonna be a problem we [TS]

00:52:35   promise nothing will leak 200,000 [TS]

00:52:39   gallons then you say well you know shit [TS]

00:52:41   happens [TS]

00:52:42   that's a lot that's a lot of well two [TS]

00:52:46   hundred ten thousand well you know [TS]

00:52:50   what's a drop in the bucket [TS]

00:52:51   do you still see Kurt he's diabetes now [TS]

00:52:56   right he's famous Kurt is um very [TS]

00:53:00   prickly and and you know he's spectra me [TS]

00:53:04   right so huh if you want to sit and talk [TS]

00:53:07   to Kurt he's very social and like but [TS]

00:53:10   he's obviously really trying and then [TS]

00:53:12   after a while it uses him up right he's [TS]

00:53:15   as I'm very sympathetic to I am too I am [TS]

00:53:19   too and so we see each other we have a [TS]

00:53:23   good time we laugh we exchange some like [TS]

00:53:26   old memes which is part of how people [TS]

00:53:29   socialize with one another right like [TS]

00:53:31   haha remember that time oh I do we talk [TS]

00:53:34   about it every time okay great long to [TS]

00:53:38   us yes I adore him Pizza Pizza Pizza [TS]

00:54:07   oh yeah look into this Borga smart [TS]

00:54:15   they're all the regional the regional [TS]

00:54:18   songs right cow yeah we have cow what's [TS]

00:54:24   Cal Cal is uh oh [TS]

00:54:26   go see Cal go see Cal goes to Cal s [TS]

00:54:28   cat-cows the car car dealer burlington [TS]

00:54:29   four cow ford Cal had what's crazy is [TS]

00:54:33   that yet he was a Ford dealer in Alaska [TS]

00:54:35   but I think he was a Chevy dealer in [TS]

00:54:36   California and so they would repurpose [TS]

00:54:39   these commercials they'd show like these [TS]

00:54:42   great California shots as write down a [TS]

00:54:45   little bit of local color [TS]

00:54:46   yeah and then cut in some pictures of [TS]

00:54:48   Ford's and I'm playing with a tattwa [TS]

00:54:51   with a tiger or something 10-inch with [TS]

00:54:52   snow on them but we all meet we all knew [TS]

00:54:55   all the songs right I mean it had [TS]

00:54:56   multiple verses Wow if you're looking [TS]

00:54:59   for a better set of wheels I will stand [TS]

00:55:01   upon my head to beat all deals cowboy [TS]

00:55:05   hat Oh [TS]

00:55:06   down upon my head until my ears are [TS]

00:55:07   turning red go seek ow go seek ow go [TS]

00:55:10   seek ow follow the signs follow the cars [TS]

00:55:13   to catch some birdies big bargain barn [TS]

00:55:16   in south Lebanon Ohio I don't care about [TS]

00:55:17   making money I just love to sell carpets [TS]

00:55:23   it's crazy Eddie we didn't have crazy [TS]

00:55:26   Eddie but when we got cable TV they got [TS]

00:55:28   the help he needed yeah we had we had a [TS]

00:55:36   lot you know there's a song called there [TS]

00:55:41   was an anchorage tourism campaign in the [TS]

00:55:45   80s called wild about anchorage and it's [TS]

00:55:48   it's kind of funny about those local [TS]

00:55:50   tourism campaigns because they put those [TS]

00:55:52   ads on Alaska TV where it's like yeah [TS]

00:55:55   we're all in Anchorage I mean if we're [TS]

00:55:57   wild about it this is this is as good as [TS]

00:55:59   it gets your commercial isn't gonna like [TS]

00:56:01   like psych us up about it these [TS]

00:56:03   commercials should be on TV in [TS]

00:56:05   California mm-hmm but it had a great [TS]

00:56:07   song wild wild about Anchorage it's a [TS]

00:56:13   marvelous time and then there were like [TS]

00:56:16   these animals moose and bear and [TS]

00:56:18   raccoons and stuff doing a cam cam style [TS]

00:56:20   of animated ones yeah that's adorable [TS]

00:56:22   and it was very cute and very wonderful [TS]

00:56:25   it was a it was a it was a thing that we [TS]

00:56:28   all actually kind of it did psych us up [TS]

00:56:31   we got into it like this is a thing [TS]

00:56:32   we're wild about Anchorage and people [TS]

00:56:35   had buttons and t-shirts wild about [TS]

00:56:36   Anchorage I'm not sure if that exists to [TS]

00:56:39   this day but but we all knew the song [TS]

00:56:41   yeah [TS]

00:56:43   John I don't have anything else to talk [TS]

00:56:45   about I'm exhausted oh yeah okay well I [TS]

00:56:47   feel like I feel like we had a good show [TS]

00:56:50   was a very good show you know as this is [TS]

00:56:53   coming out on Monday which is today you [TS]

00:56:56   go over to a cotton bureau Jesus Christ [TS]

00:56:58   here we go go to show knows to find it [TS]

00:57:00   get one of our t-shirts they're really [TS]

00:57:02   nice this is it's getting to be the [TS]

00:57:04   holiday season but a boat it bit at the [TS]

00:57:08   bend and you want to you want to do this [TS]

00:57:11   you want to go and get a shirt because I [TS]

00:57:14   think they're the best shirts but all [TS]

00:57:16   the great ships you go and the truth is [TS]

00:57:17   you go to Jesus Christ cotton pure calm [TS]

00:57:19   slash people slash Roderick - on the [TS]

00:57:22   dash line and super training pound sign [TS]

00:57:26   supertrain shirt we've got the right [TS]

00:57:27   Econoline orange bell it's lovely and [TS]

00:57:29   grips the brand new all the great shows [TS]

00:57:32   t-shirt and and the thing is some of [TS]

00:57:34   them are available as watch call hoodies [TS]

00:57:36   and sweatshirts did you know that I [TS]

00:57:38   didn't know that yeah you might see my [TS]

00:57:40   super train shirt that I wear the most [TS]

00:57:42   is a hoodie it's got drawstrings and [TS]

00:57:43   pockets in the whole nine I'm gonna get [TS]

00:57:45   one of these all the great shows hoodies [TS]

00:57:47   I gave I just you know I gave a code to [TS]

00:57:49   Shawn to get a free shirt oh nice [TS]

00:57:51   oh it to him but like you I think it's a [TS]

00:57:54   nice gesture it's great yeah it's [TS]

00:57:56   wonderful he was there he did canonize [TS]

00:58:01   it by making fun of you about it for [TS]

00:58:02   years right yeah he was the one that he [TS]

00:58:07   was the one that turned it and made it [TS]

00:58:09   into a made it into a meme directed at [TS]

00:58:13   kicking me in the knee but that but that [TS]

00:58:15   was fun for us both because I love being [TS]

00:58:18   kicked in the me huh so yeah all the [TS]

00:58:21   great shows became synonymous with my [TS]

00:58:23   inability to navigate simple social [TS]

00:58:26   situation I hope you get the ability to [TS]

00:58:28   sit down with dan dan harm at some point [TS]

00:58:32   one of these days a chance to sit down [TS]

00:58:34   and visit an interview and really get [TS]

00:58:36   inside to create or create t process oh [TS]

00:58:39   it's exact sit down at microphone I [TS]

00:58:41   can't wait I can't wait [TS]

00:58:43   give it Bell where shall I bring us out [TS]

00:58:44   oh hang on let me get let me find my [TS]

00:58:46   Bell I did I got it I brought oh hang on [TS]

00:58:48   it's over there let me get it okay I'll [TS]

00:58:50   step aside for a moment he's going to [TS]

00:58:52   get his Bell [TS]

00:58:52   he should be back in just a moment ah [TS]

00:58:56   now this isn't this isn't my actual [TS]

00:58:59   orange Bell okay okay this is a bell [TS]

00:59:02   that we got during our phase of like [TS]

00:59:05   maybe we should make bells oh we did we [TS]

00:59:06   got test bells and we had a couple of [TS]

00:59:08   test bells and then this was one of the [TS]

00:59:10   test bells and it's still kind of [TS]

00:59:12   floating around here so here we go ready [TS]

00:59:14   inside have things happy Thanksgiving [TS]

00:59:16   everybody [TS]

00:59:16   Happy Thanksgiving oh that's Pleasant [TS]

00:59:25   pardon that turkey [TS]