Cooking is Under Attack. Here's How to Reclaim It.

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[SPEAKER_01]: You're on Team Human Conscious Intervention in the Machine.
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[SPEAKER_01]: I'm Douglas Rushkoff.
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[SPEAKER_01]: And we're here today welcoming Benjamin Castro, the host of Benjamin's Kitchen, who is helping remediate America and maybe the world's learned helplessness with regards to cooking and nourishment and shopping.
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[SPEAKER_01]: communal, sweet, unimposing personal way invites us into food media like, like, you know, beat body play certainly does not.
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[SPEAKER_01]: So thanks for what you're doing and helping us all reclaim the power of the kitchen.
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[SPEAKER_01]: My pleasure.
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[SPEAKER_01]: I'm glad to be here.
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[SPEAKER_01]: Thank you for having me.
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[SPEAKER_01]: I mean, I'm an ideal viewer or user of your media in that I'm a...
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[SPEAKER_01]: single white male without extended family experience.
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[SPEAKER_01]: Let accept a couple of times that chicken livers, which we could talk about.
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[SPEAKER_01]: Living alone in a apartment in New York City, I've learned to use the apps.
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[SPEAKER_01]: I've learned to use the delivery boxes of pre-planed food.
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[SPEAKER_01]: I've learned to go out.
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[SPEAKER_01]: And my kitchen sits unused because of a lot of myths that I bought.
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[SPEAKER_01]: I guess I want to go through so many, I want to go through those myths with you, maybe even in order.
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[SPEAKER_01]: Because there's, well, let's start with that.
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[SPEAKER_01]: Does it actually cost more for me to cook for myself than to just order something?
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[SPEAKER_00]: I think the answer, it could be yes and no, everyone does live in different areas, food costs different and every grocery store, but typically, typically when you're paying someone to do a job.
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[SPEAKER_00]: which is, to say, talk, we're talking about cooking.
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[SPEAKER_00]: You're paying for a service.
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[SPEAKER_00]: Typically, that's service cost, additional fees.
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[SPEAKER_00]: So that's, that's just in general, like if you talked about, leave me get no oil change.
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[SPEAKER_00]: You can, oil, you can do your own oil change in your vehicle, but to pay to get someone to do it.
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[SPEAKER_00]: You're going to pay for that fee.
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[SPEAKER_00]: Same thing applies to cooking where typically, if you were to buy the ingredients, do it in your own home, it will cost less.
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[SPEAKER_00]: But also to a lot of people, their time, they want to use it other ways.
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[SPEAKER_00]: Some people don't want to stress over cooking or multiple, there's multiple, everyone's different opinion of their time.
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[SPEAKER_00]: But it also just goes back to the end result.
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[SPEAKER_00]: It's like if you're looking to save money or if you want more money or pocket by you're eating out every day, that those fees, those Uber E fees,
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[SPEAKER_00]: You know, it does hurt your pocketbook if you're, it does bring your check account down.
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[SPEAKER_00]: Does that make sense?
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[SPEAKER_01]: Yeah.
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[SPEAKER_01]: I mean, the interesting thing is time in there because when you were talking about because I relate to it more than with kitchen, when you're talking about fixing a car,
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[SPEAKER_01]: And again, it's family, and it makes me just starts bringing in all my hardship out.
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[SPEAKER_01]: But fixing the car, going with my dad, and changing the points and plugs in my mom's Dodge Dart, which we did together, right?
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[SPEAKER_01]: So it was at a waste of time, or is that would he be happy that his 60 something year old son is almost to tears thinking about the joy that we had, changing the plugs, and him showing me how to do the gap.
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[SPEAKER_01]: In the plug, it's like, yes, he was transmitting information, but he was transmitting something else.
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[SPEAKER_01]: You know, it was, it was, there was love in the, in the gaps, in the spark plug gaps.
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[SPEAKER_01]: But I think about with a car, that's not possible anymore.
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[SPEAKER_01]: I mean, it's not, they took that away.
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[SPEAKER_01]: It's computers.
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[SPEAKER_01]: You, you have to go with cooking.
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[SPEAKER_01]: I don't think they took that away from us quite the same way, right?
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[SPEAKER_00]: No, it's just right now at this day and age is very easy to order food through the way technology is technology is amazing when it comes to how convenient it is now.
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[SPEAKER_00]: It's like so convenient, you're going to app, you can hit a button and then you can have food delivery to your house in a matter of 30 minutes or depending how close you live.
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[SPEAKER_00]: But that's all.
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[SPEAKER_00]: There's all service fees, all things that are applied to that.
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[SPEAKER_00]: But when it comes down to just learning how to cook and you're talking about memories, I mean, I don't recall anyone saying recently, I really remember my grandma getting on her phone and ordering Uber eats in a spending time together.
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[SPEAKER_00]: And the memory of ordering Uber eats.
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[SPEAKER_00]: I remember I always hear people say, I remember my grandma, my mom, or someone in the kitchen, cooking for me and having a relatable experience where there's emotions because someone's doing
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[SPEAKER_00]: You know, especially a nourishing.
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[SPEAKER_00]: So, but the kids are still there.
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[SPEAKER_01]: The kids are still there.
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[SPEAKER_01]: You know, it is there.
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[SPEAKER_01]: It's like nobody or very few people still have a ratchet set in the garage.
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[SPEAKER_01]: It's capable of doing a break change.
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[SPEAKER_01]: You know, on your, you don't have that.
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[SPEAKER_01]: So, so many areas have been taken away, but kitchen.
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[SPEAKER_01]: It's like, I feel like they tried and I kind of fell for it.
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[SPEAKER_01]: If you go into the grocery store and it's like, you could buy carrots and cucumbers and whatever.
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[SPEAKER_01]: Or it's like, oh, look, there's a bag and they cut the carrots for me.
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[SPEAKER_01]: They cut the things for me and
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[SPEAKER_01]: It's like when I, when I look at your work, I realize this is political.
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[SPEAKER_01]: This is like, they de-skilled us.
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[SPEAKER_01]: You know, it's not hard to cook, to cut a carrot.
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[SPEAKER_01]: Why do I want a pre-cut carrot?
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[SPEAKER_01]: It doesn't even taste as good, because it's gotten exposed.
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[SPEAKER_01]: You know, it's inside, it's got exposed too soon.
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[SPEAKER_01]: What the heck, you know?
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[SPEAKER_00]: It's just everything's been made to be very convenient for everyone.
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[SPEAKER_00]: You know, why, why,
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[SPEAKER_00]: why, I don't know the correct way to say this, but why work hard when it's just made easy for you.
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[SPEAKER_00]: It's like that for a lot of things.
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[SPEAKER_00]: A lot of times, people say I can eat out at a restaurant and spend $15 compared to having to buy all the ingredients to make a dish that will cost me $25.
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[SPEAKER_00]: So $25 is a bigger number, yes, in 15.
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[SPEAKER_00]: But the one thing people don't realize is just applying simple math.
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[SPEAKER_00]: Yes, that 25 dollars would not only be to make you that one meal, but it would also be to make you three meals.
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[SPEAKER_00]: So if you take 25 and divided by three, how much is each meal?
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[SPEAKER_00]: Less than $15.
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[SPEAKER_00]: So typically, when people go out and eat, they just look at it as that instant gratification.
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[SPEAKER_00]: I look at it instead of looking at the long term of, yeah, I might have to pay $10 more, but I can feed myself three times.
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[SPEAKER_01]: Right.
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[SPEAKER_01]: Exactly.
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[SPEAKER_01]: If I'm going to make a turkey meat loaf, I'm not going to make a slice.
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[SPEAKER_01]: I got a thing.
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[SPEAKER_01]: Could I have half now?
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[SPEAKER_01]: Can freeze it?
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[SPEAKER_00]: You might have a half an onion left over, but you can also use that half onion the next day to cook to make something else.
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[SPEAKER_00]: Right.
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[SPEAKER_00]: But there's a different way to do that.
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[SPEAKER_00]: That's where I also help teach people to
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[SPEAKER_00]: Like it's called I call it my bag of tricks.
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[SPEAKER_00]: I have a bag of tricks in my freezer where it's all my scraps showing like how you can even use scraps to make food to use it for making broth and stocks right I know I saw you I said you poured chicken broth into something you go and this was free.
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[SPEAKER_01]: And this was free because it was like, it was extra from something else.
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[SPEAKER_01]: This was free.
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[SPEAKER_01]: It's just like, right, because it's in the collection now.
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[SPEAKER_01]: It's free.
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[SPEAKER_01]: So I want to get to the kind of the almost spiritual first because team human so much about reclaiming our spiritual.
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[SPEAKER_01]: So you're arguing for something bigger than the budget.
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[SPEAKER_01]: You're arguing for the kitchen itself.
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[SPEAKER_01]: And I'm wondering, what do you see the kitchen?
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[SPEAKER_00]: What's the kitchen really for?
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[SPEAKER_00]: You know, for me and my house, it's to feed my family and to provide some good memories too, because after eating, being able to sit at a table, have a conversation, but it's all, you know, food is one of those things where when I associate the food with kitchen because.
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[SPEAKER_00]: Food is, you know, when someone's born, food is involved for celebration at birthdays, all these big weddings, every big celebration, there's food involved, death, foods involved.
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[SPEAKER_00]: So there's always someone at the day, someone has to cook something.
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[SPEAKER_00]: At the end of the either if you're ordering or if you're cooking yourself, so food's always going to be involved, so I think it's always holds an emotional place with everyone, especially with maybe memories and how they grew up in the eating or things like that or things they learn from some other people, but so then today I guess what I'm can you kind of say when I find for just teach you people how to just cook it's I think we've lost our way.
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[SPEAKER_00]: on knowing how to cook and we've also made it so complicated thinking that if you need to have a executive chef title, it's like, no, you just kind of know a couple basic things.
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[SPEAKER_00]: It's not cook.
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[SPEAKER_00]: Cook is actually one of the easiest things to do, I think.
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[SPEAKER_01]: Right, I'm in nothing and nothing against whatever of Michelin and fancy chefs and all the stuff they know about the acidity or the tonic or whatever in it.
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[SPEAKER_01]: That's great, that they know it, but somehow along the way, and I'm not sure whether it's like all the kind of food channel, foody stuff, or all these weird articles in the New York Times, or apps, or something, but the kitchen stopped,
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[SPEAKER_01]: feeling like a normal human skill and started to feel like something that you need an app or an expert or some device from sort of a table to be able to do.
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[SPEAKER_01]: When did that happen, do you think?
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[SPEAKER_00]: I don't know.
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[SPEAKER_00]: To be honest, I couldn't tell you when I just, I don't have to answer for that, but I just know that
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[SPEAKER_00]: The reason why also I have stuck out a lot on social media, especially is if you look at a lot of content creators, they have a this really beautiful kitchen and their big expanded and they're always working off a portable burner, which is a device, it's not their stove, it's just a different portable device and it's for the perfect view and it looks like a movie almost like the way to have the cameras and everything it's beautiful.
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[SPEAKER_00]: I am literally using my iPhone, and I use my stove I've had for 18 years, showing people that you don't need all these bells and whistles to cook.
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[SPEAKER_00]: I have an 18 year old stove, and it still produces a food that I can do.
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[SPEAKER_00]: I have my iPhone showing you that there's no smoke in mirrors, it's just simple cooking.
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[SPEAKER_00]: And so I don't know, I do think that in the last minutes, let's say probably eight years or less, it's social media got very big into being extravagant, like cooking with lobster, waggy and all of that.
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[SPEAKER_00]: That's great.
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[SPEAKER_00]: But the average person's not eating lobster and waggy, right, or using a wolf stove or something.
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[SPEAKER_01]: And then you, you look at it because I was at someone's house that had a wolf.
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[SPEAKER_01]: or Viking or something, and it's, I mean, it's got more metal, but it's basically a circle of fire that's the same as my circle of fire, right?
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[SPEAKER_00]: You know, the funny thing is in the restaurant business, and with me being the rest of his room for so long, when you go into a restaurant kitchen, majority of the knives have a plastic handle,
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[SPEAKER_00]: The pots are all beat up and dinged up.
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[SPEAKER_00]: They're not all flashy like it is like we're being perceived to show and I've worked at some very high in resorts and country clubs.
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[SPEAKER_00]: And the it's about skills more than anything else the anyone could cook at any pan.
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[SPEAKER_00]: It's about knowing how to just use the pan.
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[SPEAKER_00]: about knowing how to cook.
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[SPEAKER_00]: The knife, the the the cherry wood gold plate at knife does not cut better than a 20 dollar knife.
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[SPEAKER_00]: It's about knowing how to hold the knife and knowing where to put your fingers at.
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[SPEAKER_00]: Skills is is the biggest thing and that's so that's kind of what I mainly I'm also teaching to is whatever I teach I think you can apply to your life and you can also use and other you can teach other people this too.
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[SPEAKER_01]: Maybe take me back.
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[SPEAKER_01]: I want to understand the trajectory even before the restaurants, right?
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[SPEAKER_01]: Like, where did you grow up?
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[SPEAKER_01]: I mean, and was cooking part of your childhood life?
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[SPEAKER_00]: No, that's a funny thing.
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[SPEAKER_00]: It actually was not.
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[SPEAKER_00]: I mean, to rip a Tucson, Arizona.
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[SPEAKER_00]: Uh, didn't have a really good childhood.
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[SPEAKER_00]: Like, just one of those bad things where, you know, it's just not something I,
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[SPEAKER_00]: don't want to talk too much about it, but didn't grow up, you know, a lot of struggling.
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[SPEAKER_00]: I had been on my own since I was 16 years old literally paying my bill, own bills and everything since 16 16 16, oh yeah, when I was 16, I had to learn how to cook for myself and these like that, not to the extent where I'm at now, but, you know, I don't learn how to get by.
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[SPEAKER_00]: I started working in a restaurant business early on and then,
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[SPEAKER_00]: Eventually, I learned how to cook from being in the restaurant business.
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[SPEAKER_00]: So, my Alice with a resort company that had multiple country clubs for about 17 years,
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[SPEAKER_00]: But what I learned with my last 10 years working with them were 15 years working with them.
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[SPEAKER_00]: I was what you call a director food and beverage.
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[SPEAKER_00]: And what that means is when you work at a high-end resort or country club, there's a position called director food and beverage, and they are the boss of everybody.
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[SPEAKER_00]: That includes the executive chefs.
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[SPEAKER_00]: Like my most recent is that the chef I was in charge of, he's actually to become something.
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[SPEAKER_00]: He's on his way to become something called a master chef.
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[SPEAKER_00]: Now, people get this confused.
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[SPEAKER_00]: A master chef is not what Gordon Ramsay talks about.
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[SPEAKER_00]: That's a show.
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[SPEAKER_00]: Master chef is the actual title that's in the corner field in the United States.
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[SPEAKER_00]: He's like less than 200 of them.
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[SPEAKER_00]: So my last chef I was over seeing, he's actually as a way to become a master chef.
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[SPEAKER_00]: So I worked at very high in places, but if you're very dealt with the chef, if you're going to go tell him or her that
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[SPEAKER_00]: They're wrong or they made a mistake and you really need to know your stuff.
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[SPEAKER_00]: You can't just say, this is wrong or anything.
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[SPEAKER_00]: So being in that position, I had to understand every aspect of the operation from hosting janitor to cooking and everything.
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[SPEAKER_00]: So my experience of being in a restaurant business for about 20 years more, it's just being involved with every aspect of it, and especially when I was a boss of everyone, I couldn't ask anyone to do something I didn't know how to do.
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[SPEAKER_00]: So that's where I just learned how to cook and do everything.
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[SPEAKER_00]: Then of course, in my family and my time off, I enjoy it.
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[SPEAKER_01]: And so then what led you to like leave that to become essentially a social media, I'm not even going to call you influencer, although you are an influencer, a social media educator.
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[SPEAKER_00]: Yeah, that's also interesting.
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[SPEAKER_00]: So I got to the point we're being in the restaurant business for so long.
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[SPEAKER_00]: It was draining.
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[SPEAKER_00]: It's an amazing business, but it can be draining.
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[SPEAKER_00]: When you're working 15 hours a day, and that doesn't include your drive to and from work.
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[SPEAKER_00]: Now, keep in mind, there's only 24 hours in each day, but you're working that long, a half day in the restaurant business is considered like eight hours, which is a normal work shift.
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[SPEAKER_00]: it does wear on you like I wanted to change.
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[SPEAKER_00]: I left the industry, which was very shocking in general.
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[SPEAKER_00]: People are like, because you typically don't leave the industry, you leave a elite for a different job, you don't leave the industry.
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[SPEAKER_00]: I went to the work of a different industry, worked there for a year, ended up having to, they were downsizing because I had no seniority.
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[SPEAKER_00]: uh... they offer me an error job but there was something we're sick you know finding a working with you guys with this new offer i would actually end up negative because of the miles that i have to drive so you know we just part of ways and i was starting to slowly get into social media i really didn't have a social media account i still to this day don't really have a personal social media account i just have my you know my my cooking accounts
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[SPEAKER_00]: And I started saying, you know what, and let me go and teach people, maybe what I know, because I've had some people reach out to me and say, you're really good at teaching what to cook, you know, you could potentially do something online.
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[SPEAKER_00]: And I started looking into it, dabbling it into it, and then.
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[SPEAKER_00]: You know, for about a year and a half, I just continued not working and working and working and mastering my videos and my content, and then January of this year, 2022 is when it kind of took off.
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[SPEAKER_00]: Where now I'm at a good place where I need to be.
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[SPEAKER_00]: I'm still moving up.
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[SPEAKER_00]: But to give you an example, January 15, 2006, I was only roughly about 15,000 followers combined.
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[SPEAKER_00]: Now I'm very close to a million followers.
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[SPEAKER_00]: So it's just increasing, increasing, increasing.
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[SPEAKER_00]: But I spent about a year and a year and a half just trying to figure out what works for me and for my audience, then doing tests.
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[SPEAKER_00]: But I got to the point where I couldn't be the rest of business anymore, it just wasn't meant to be an anymore.
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[SPEAKER_00]: I served my time.
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[SPEAKER_00]: I tried doing something else, it didn't work out.
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[SPEAKER_00]: I said, you know what, let's invest in me.
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[SPEAKER_00]: And it worked out for me.
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[SPEAKER_01]: Yeah, I mean, and then once you hit like this million place, is there, does then the business of doing this support you and your family?
18:09.099 --> 18:11.561
[SPEAKER_00]: When you're on social media, this is where I'm still also new.
18:12.702 --> 18:13.823
[SPEAKER_00]: I'm in my own little bubble.
18:14.763 --> 18:17.005
[SPEAKER_00]: I don't talk to other food influencers or anything.
18:17.025 --> 18:18.266
[SPEAKER_00]: I don't really know.
18:18.647 --> 18:20.128
[SPEAKER_00]: I'm just in my own bubble, do my own thing.
18:20.848 --> 18:26.773
[SPEAKER_00]: But there's avenues of being paid, like YouTube pays you, TikTok pays you.
18:27.433 --> 18:29.335
[SPEAKER_00]: I have my own private cooking community.
18:29.858 --> 18:35.964
[SPEAKER_00]: where people, it's a membership where people actually cook with me live in my and a private app.
18:36.485 --> 18:40.128
[SPEAKER_00]: They don't have to have their camera on, but they get also direct access to me and I can guide them.
18:40.549 --> 18:44.853
[SPEAKER_00]: I also have over 450 exclusive recipes that only they will have access to.
18:45.442 --> 18:46.742
[SPEAKER_00]: that I filmed all the events.
18:47.403 --> 18:53.465
[SPEAKER_00]: So there's that, then there's also like brand partnerships, I work with brands all the time, where I do a video for them.
18:54.405 --> 19:04.289
[SPEAKER_00]: And there's, you know, there's a fee for that video, but there's also some of our commission-based fees, also too, like with a pay for a video, but then, hey, for every sale, you get commission too.
19:04.929 --> 19:09.391
[SPEAKER_00]: So it's a mixture of multiple things that bring in income.
19:10.111 --> 19:13.292
[SPEAKER_00]: Right, but that live cooking school sounds like that would be the,
19:14.507 --> 19:21.110
[SPEAKER_00]: the biggest piece of it's the most rewarding for me and if it can be it has a potential to be the biggest.
19:21.891 --> 19:25.533
[SPEAKER_00]: Yes, like it just right now everything working together is really good.
19:25.553 --> 19:29.215
[SPEAKER_00]: Like right now I have over 140 people in my private cooking community.
19:29.935 --> 19:31.516
[SPEAKER_00]: So it and it does very well.
19:31.576 --> 19:36.418
[SPEAKER_00]: And then every Friday I do live cooking events like this actually will have a class the night tonight.
19:36.598 --> 19:39.780
[SPEAKER_00]: We're doing teach people how to make cauliflower mat like a mash cauliflower
19:43.622 --> 19:48.124
[SPEAKER_00]: But then also this Friday we're going to be doing pancakes from scratch and let's say pancakes scratch.
19:48.944 --> 19:57.028
[SPEAKER_00]: Majority people go and buy a box of pancakes mix, not realizing they probably have 90% of the ingredients in their pantry.
19:57.888 --> 19:58.188
[SPEAKER_01]: Right.
19:58.208 --> 19:58.648
[SPEAKER_00]: They just don't.
19:58.848 --> 20:00.029
[SPEAKER_01]: Yeah, I didn't realize.
20:00.049 --> 20:02.090
[SPEAKER_01]: Yeah, pancake flour is mostly flour.
20:03.022 --> 20:03.523
[SPEAKER_01]: flower.
20:03.903 --> 20:05.765
[SPEAKER_01]: Yeah, it's basic.
20:05.785 --> 20:09.549
[SPEAKER_00]: Yeah, I think it's on a big powder, but there's also different recipes.
20:10.189 --> 20:13.933
[SPEAKER_00]: There's different recipes, but eggs, milk, salt.
20:14.414 --> 20:18.398
[SPEAKER_01]: No, my grandmother, she could make cake without cake mix somehow.
20:18.899 --> 20:19.719
[SPEAKER_01]: It was possible.
20:20.200 --> 20:21.061
[SPEAKER_01]: You know, and she was not.
20:23.019 --> 20:30.024
[SPEAKER_01]: You know, Baker, which she just did it somehow is some magical things, which is the funny part.
20:30.064 --> 20:37.970
[SPEAKER_01]: I mean, that's part of the potential energy of what you do, a part of the humor of it is, so I was watching this one where you made beans.
20:38.911 --> 20:44.415
[SPEAKER_01]: And I'm watching, and it's like, you just play in how the can beans cost this, but the dry ones only cost this and all.
20:45.176 --> 20:50.079
[SPEAKER_01]: And then there's this point when you started taking the beans and putting them in the thing.
20:50.459 --> 20:51.000
[SPEAKER_01]: And I'm thinking,
20:51.280 --> 20:54.101
[SPEAKER_01]: Why do you have to do the beans one at a time like that?
20:54.402 --> 20:56.663
[SPEAKER_01]: And then you go, no, no, you don't have to do it one at a time.
20:56.863 --> 21:11.910
[SPEAKER_01]: So it's like, you have me, you're so happy on the thing, because with the beauty of that joke of showing us doing one being an attempt at saying, no, you could just pour him in, is our expectation is that cooking is going to have some bad thing.
21:11.970 --> 21:14.091
[SPEAKER_01]: Some awful thing, you're like, no, it's not.
21:14.451 --> 21:14.991
[SPEAKER_01]: You do this.
21:15.151 --> 21:16.192
[SPEAKER_01]: You say, no, this is a hard part.
21:16.392 --> 21:18.393
[SPEAKER_01]: You're going to have to take your right hand, get your right hand,
21:20.914 --> 21:26.018
[SPEAKER_01]: It's like, oh, so it's not like I got to learn to frikaze with a peppercorn knife or something.
21:26.118 --> 21:35.546
[SPEAKER_00]: It's like, and it's just on social media, there's been so many people who exaggerate too much on cooking.
21:35.566 --> 21:39.950
[SPEAKER_00]: And part of my, I think my videos are showing people that,
21:41.508 --> 21:43.069
[SPEAKER_00]: It's really basic.
21:43.529 --> 21:48.152
[SPEAKER_00]: And I know I joke about the right hand, left hand, it's spoon, and people are like, oh, I guess I can't make this.
21:48.192 --> 21:56.657
[SPEAKER_00]: I won't have left hand, it spoons or whatever, but it just kind of showing, well, if you were with me in person, I was cooking for you, that's how I would literally cook.
21:56.778 --> 22:00.700
[SPEAKER_00]: I, the way I speak it to the camera is the way I would be if you were in front of me.
22:01.881 --> 22:05.523
[SPEAKER_00]: So I'm trying to make that very realistic to how I am, how I speak, but,
22:06.739 --> 22:12.201
[SPEAKER_00]: Everyone's just so blindside it right now with you need all this fancy experience.
22:12.221 --> 22:13.361
[SPEAKER_00]: You need a chef coat.
22:13.421 --> 22:15.522
[SPEAKER_00]: You need to have these gadgets to it.
22:15.542 --> 22:17.702
[SPEAKER_00]: You need Gordon Ramsey's 300 R a pan.
22:18.443 --> 22:21.424
[SPEAKER_00]: I have a $30 R a pan that I got at Marshall's on clearance.
22:22.044 --> 22:22.304
[SPEAKER_01]: Yeah.
22:22.908 --> 22:23.969
[SPEAKER_00]: I could still cook a food.
22:24.569 --> 22:26.891
[SPEAKER_00]: It's just, you don't need these bells and whistles.
22:27.031 --> 22:32.515
[SPEAKER_00]: Yes, that Gordon Ramsay pan my fit better in your hand, but are you walking with that pan in your hand 24 hours a day?
22:32.815 --> 22:33.296
[SPEAKER_00]: Probably not.
22:33.536 --> 22:43.263
[SPEAKER_01]: I mean, I was originally thinking this might be sort of a a rejection of the, you know, Michelin values of the workplace that you were in 10 years ago.
22:43.763 --> 22:49.848
[SPEAKER_01]: But I think it's less about that than it seems to be more to the way that cooking's represented in media
22:52.730 --> 22:53.170
[SPEAKER_01]: thing.
22:53.190 --> 22:54.231
[SPEAKER_00]: No, I don't know.
22:54.251 --> 23:01.635
[SPEAKER_00]: It's just, I just know that I saw an area for realistic cooking and just kind of showing people that...
23:03.326 --> 23:25.887
[SPEAKER_00]: Is there ways to there's different ways to cook multiple things first of all and at the end of the day the most important thing is about how does a taste I think that's the most important thing No matter what I think people are going to judge you no matter what you cook Everyone thinks they can make it everything better But for the people there's so many people like you talked about the beans video
23:26.808 --> 23:33.089
[SPEAKER_00]: There's so many people I have got, I got messages every day because I, but the bean video is one of the ones that went like multi-viral on every account.
23:34.770 --> 23:49.652
[SPEAKER_00]: Every, every day I get people saying, you know what, I've been spending, I've been buying my, they've been buying canned beans for so long and they've been for the last two months or three months now cooking their own beans from scratch and they're reporting me, reported back to me saying I have saved X amount dollars.
23:50.053 --> 23:51.293
[SPEAKER_00]: Now, like it's like they're starting to
23:53.052 --> 23:56.393
[SPEAKER_00]: the benefit of it of like, convenience is nice.
23:56.473 --> 24:09.396
[SPEAKER_00]: Yes, but if you can't afford convenience, we we've been the grocery stores are very easy to to deceive and I mean, and maybe to see if not the right way, because at the end of the day, they're a business.
24:09.476 --> 24:10.236
[SPEAKER_00]: They're trying to make money.
24:10.276 --> 24:14.317
[SPEAKER_00]: Everyone's trying to make money, but it's very easy to say it's just a dollar.
24:16.317 --> 24:18.098
[SPEAKER_00]: But doesn't mean you're getting a
24:19.778 --> 24:32.025
[SPEAKER_00]: So just, right, that's also, to buy a door with a dry beans that will triple in size, compared to a dollar can beans that is fully cooked.
24:32.685 --> 24:33.886
[SPEAKER_01]: No, it's like getting pasta.
24:33.906 --> 24:39.529
[SPEAKER_01]: I remember when it was with pasta, you get dry pasta and it's like, versus this stuff in a big plastic bag.
24:39.829 --> 24:42.051
[SPEAKER_01]: But you can go, I mean, you would know this.
24:42.131 --> 24:45.633
[SPEAKER_01]: I didn't know chickpeas don't have to be from a can either.
24:48.607 --> 24:59.477
[SPEAKER_01]: Exactly, just like, but you know how many chick peas you get when you go to the Indian place, the Indian grocery on Lexington and get chick peas in a bag, it's just like, who knew, but it's like so foreign.
24:59.517 --> 25:08.226
[SPEAKER_01]: It's like, I remember when I took my daughter to a community supported agriculture farm and showed her a carrot coming from the ground, she's like, oh, that's where carrots come from.
25:08.826 --> 25:12.750
[SPEAKER_01]: She'd, you know, it's like our basic connection is God.
25:13.238 --> 25:16.222
[SPEAKER_00]: A lot of people think baby carrots are really baby carrots.
25:16.583 --> 25:19.847
[SPEAKER_00]: It's just, it's a name that has been developed.
25:19.967 --> 25:21.029
[SPEAKER_00]: Typically, what happens?
25:22.886 --> 25:31.351
[SPEAKER_00]: Now, just typically, I can't speak for every type of a carrot farmer or producer or manufacturer, but they usually have, you know, carrots are not all going to be perfect.
25:32.092 --> 25:36.475
[SPEAKER_00]: Some of them can be a little sideways or they can be like an L shape.
25:36.775 --> 25:37.595
[SPEAKER_00]: They all grow different.
25:37.615 --> 25:42.839
[SPEAKER_00]: So if they're a little not, if they're not perfect, they shave them to fit that shape.
25:43.799 --> 25:44.520
[SPEAKER_00]: And that's all it is.
25:44.580 --> 25:45.840
[SPEAKER_00]: And then they do
25:52.186 --> 25:59.731
[SPEAKER_00]: Next to a raw carrot that has, you know, just a regular raw carrot, taste of side by side, you'll see there's a, there's a big difference in taste.
26:00.472 --> 26:11.359
[SPEAKER_00]: The baby carrots are kind of like blanched in what I can't tell you, but blanch is not necessarily a way of fully cooking, but it's a slight, it's a slight like, it does something to it.
26:12.640 --> 26:14.261
[SPEAKER_00]: It doesn't taste like a regular raw carrot.
26:14.961 --> 26:16.182
[SPEAKER_00]: Yeah, it's different.
26:21.099 --> 26:37.877
[SPEAKER_01]: Yeah, I mean, one of the effects of the show, the show, I can call it that, is it makes me feel a little bit more proud of the things that I do, you know, my own recipes, my, you know,
26:44.364 --> 26:53.982
[SPEAKER_01]: taste great it tastes great you close your eyes and eat it but I mean people will laugh at it or not do it or say we're not to have it if I serve it as dessert but it's like
26:54.964 --> 26:57.166
[SPEAKER_01]: I don't feel like, I don't feel like the fool now.
26:57.246 --> 26:59.127
[SPEAKER_01]: I feel like they're the fool because they didn't taste it.
26:59.588 --> 27:02.470
[SPEAKER_01]: Or I make waffles with turkey in them.
27:03.010 --> 27:09.275
[SPEAKER_01]: I just take, I shave turkey breast and lay it on the waffle iron while the right in the, and press it in there.
27:09.915 --> 27:10.536
[SPEAKER_01]: It's great.
27:10.616 --> 27:14.679
[SPEAKER_01]: It's like this sort of, you know, sweet and savory surf and turf, whatever thing.
27:17.357 --> 27:27.661
[SPEAKER_01]: I feel like I feel more proud of that or that I'll put great jelly on it as part of my meatloaf stuff, you know, on the outside of a meatloaf.
27:27.881 --> 27:29.022
[SPEAKER_01]: It's like, what are you gonna do?
27:29.082 --> 27:30.982
[SPEAKER_01]: Shoot me, you know?
27:31.102 --> 27:39.125
[SPEAKER_01]: But then I look at your thing and it's like, not that you're doing put in potato chips and sandwiches like I might, but although you might, I don't be against it.
27:39.305 --> 27:41.586
[SPEAKER_01]: Oh, you had it.
27:41.646 --> 27:44.928
[SPEAKER_01]: You know, but it's like to reclaim
27:46.128 --> 27:51.472
[SPEAKER_01]: You know, reclaim the stuff, the stuff that we do and what we like and you like that taste or then do that thing.
27:51.813 --> 27:57.817
[SPEAKER_01]: You know, I hate to make too much of it, but you can't actually make too much of it.
27:58.137 --> 28:01.420
[SPEAKER_01]: Because it's one step towards how do you move through this world.
28:01.440 --> 28:11.128
[SPEAKER_00]: The one thing I will tell you is that what I've seen with people, especially that are learning from me, if anything that they have learned,
28:12.184 --> 28:30.248
[SPEAKER_00]: a couple small techniques that have even improved their family recipes like there's family recipes that they've had for ages and ages and by doing a small little something different with me, their family comes back to them and says, this is the same recipe but it's not in it's amazing.
28:31.228 --> 28:35.629
[SPEAKER_00]: And anytime I do a cooking class with anyone, I always ask them say, okay,
28:36.711 --> 28:37.952
[SPEAKER_00]: This is the way I made it.
28:37.972 --> 28:39.634
[SPEAKER_00]: This is the way I taught you to make it.
28:39.874 --> 28:42.077
[SPEAKER_00]: You like the taste, but understand.
28:42.097 --> 28:44.740
[SPEAKER_00]: I also want you to understand what do you like.
28:45.140 --> 28:46.542
[SPEAKER_00]: What do you want to do different next time?
28:47.222 --> 28:49.024
[SPEAKER_00]: Because you don't have to cook it bends way.
28:50.566 --> 28:52.428
[SPEAKER_00]: My meat loaf, we don't put great junk on there.
28:52.908 --> 28:53.149
[SPEAKER_00]: But.
28:54.172 --> 28:55.733
[SPEAKER_00]: If you like grape jelly, that's fine.
28:56.154 --> 29:04.400
[SPEAKER_00]: I might challenge you to say, hey, what if we mix the grape jelly with a little bit of something else, then I will give you some thoughts to say, taste it that way now.
29:04.981 --> 29:07.023
[SPEAKER_00]: And then see if that's something you want to implement.
29:07.123 --> 29:09.425
[SPEAKER_00]: And you might be like, oh, yeah, I do like that, or you might make that.
29:09.745 --> 29:11.246
[SPEAKER_00]: I'm happy with my great jelly, which is fun.
29:11.746 --> 29:18.332
[SPEAKER_00]: So, but I'll just give you the avenue like, let's see if we can take what you have and just add one or two ingredients to that.
29:19.236 --> 29:19.817
[SPEAKER_00]: and see what you think.
29:20.517 --> 29:21.058
[SPEAKER_00]: And go from there.
29:21.678 --> 29:27.363
[SPEAKER_00]: So that's, sometimes it's me teaching people just that too, we're staying your own element, but just add a little more extra.
29:27.744 --> 29:29.325
[SPEAKER_00]: Exactly, it's extra, it's not.
29:29.385 --> 29:30.847
[SPEAKER_01]: And that's the whole part that I like.
29:30.967 --> 29:34.350
[SPEAKER_01]: It's not about elevating in my food.
29:34.550 --> 29:37.853
[SPEAKER_01]: It's about, it's like, it's sort of back to the ground, it's about,
29:38.388 --> 29:55.107
[SPEAKER_01]: it texturing it and layering it and you know it's not not classy it's just not about class anymore you know because so it's one of the burdens on cooking especially if you're having people over is like how fancy.
29:55.815 --> 30:12.332
[SPEAKER_01]: am I how elevated that's about back to your way you be for whatever you know you're you're this or that so there's that that and that's a burden that's almost no there's almost no joy in that yeah it's great if you can afford Wagyu beef but
30:13.173 --> 30:15.694
[SPEAKER_00]: Do you even know how to cook a rib by steak in general?
30:16.014 --> 30:18.235
[SPEAKER_00]: Because that's what I would care about more.
30:18.275 --> 30:19.435
[SPEAKER_00]: Can you just cook a steak?
30:20.275 --> 30:21.496
[SPEAKER_00]: Like if you're going to have meat, like can you?
30:21.516 --> 30:23.196
[SPEAKER_00]: Because I did it a day.
30:23.777 --> 30:28.198
[SPEAKER_00]: If you're going to spend, I don't know, $300 in a piece of meat, but you don't know how to cook it correctly.
30:28.218 --> 30:33.920
[SPEAKER_00]: Then I'd rather you spend $300 in a piece of meat and cook it correctly and everyone has good experience.
30:34.336 --> 30:34.897
[SPEAKER_01]: Yeah, it's funny.
30:34.937 --> 30:52.460
[SPEAKER_01]: I had a guitar teacher and I was like 10, 11 years old and the key to came out had some like $1,000 Martin guitar would ever and I'm going in there with my $60 years thing and I'm like, oh man, he's got a good guitar and he said the teacher said better the guitar, the worst the player.
30:52.820 --> 30:58.063
[SPEAKER_01]: You know, because he do these kids who's parents, you know, bought them the state of the art thing.
30:58.423 --> 31:00.704
[SPEAKER_01]: It's like, dude, well, so you've got that.
31:00.744 --> 31:04.787
[SPEAKER_01]: But you don't have the effort, the love to actually do the thing.
31:04.807 --> 31:09.549
[SPEAKER_01]: You look at like Willie Nelson's guitar with holes in it and everything else, and he's just there.
31:10.070 --> 31:10.910
[SPEAKER_01]: He's making a point.
31:11.511 --> 31:12.651
[SPEAKER_00]: My daughter does violin.
31:12.731 --> 31:15.453
[SPEAKER_00]: You know, she first had a beat up rental for like two years.
31:15.513 --> 31:17.174
[SPEAKER_00]: And it wasn't a best.
31:17.194 --> 31:18.214
[SPEAKER_00]: She learned how to play in a rental.
31:18.234 --> 31:20.976
[SPEAKER_00]: And now we were in a position to get her a nice violin.
31:22.066 --> 31:28.470
[SPEAKER_00]: But, you know, she also appreciates the value of it, but she experienced the, not so nice violin.
31:29.851 --> 31:31.592
[SPEAKER_00]: So, it's like, yeah, the same concept.
31:31.652 --> 31:35.134
[SPEAKER_00]: And, yeah, cooking is, at the day, it's really poor.
31:35.154 --> 31:39.197
[SPEAKER_00]: I'm not cooking, I think, at the day's to, it's simple, but everyone needs to eat.
31:40.358 --> 31:41.278
[SPEAKER_00]: Everyone needs to eat to live.
31:42.639 --> 31:46.081
[SPEAKER_00]: Yes, you, and if you have the money to eat out every day, that's great.
31:46.922 --> 31:48.463
[SPEAKER_00]: I don't, I always joke around saying,
31:49.018 --> 31:50.899
[SPEAKER_00]: you might be a baller on a baller on a budget.
31:51.379 --> 31:54.021
[SPEAKER_00]: I just, I can't eat out every day.
31:54.441 --> 32:00.965
[SPEAKER_01]: The other thing you do, one of the things you do, is you say people's names like, while you're cooking.
32:01.125 --> 32:10.770
[SPEAKER_01]: You know, like, you know, oh, yeah, you know, yes, it is cheaper, Joe, you know, or no, you know, I'm not gonna do this with the detail that you had Bob and Mary would do it.
32:11.110 --> 32:14.412
[SPEAKER_01]: But are those people in the real world?
32:14.772 --> 32:26.483
[SPEAKER_00]: Well, they're, um, they're people as in, they've commented on my post and usually, if you say something, um, you know, negative, I'm going to just use it.
32:26.523 --> 32:27.524
[SPEAKER_00]: I'm going to use it to my advantage.
32:29.286 --> 32:30.727
[SPEAKER_00]: Oh, yes, I just got, that's it.
32:30.767 --> 32:31.488
[SPEAKER_00]: It's just simple as that.
32:31.508 --> 32:35.131
[SPEAKER_00]: Like there's times where I've had people say, like, something negative to me about it.
32:35.211 --> 32:38.555
[SPEAKER_00]: I'm like, okay, well, hey, you want, you want yourself a trip on the next video.
32:39.363 --> 32:39.603
[SPEAKER_00]: right.
32:40.043 --> 32:41.744
[SPEAKER_01]: You don't think it's actually cheaper here.
32:41.844 --> 32:42.964
[SPEAKER_01]: I'll show you it's cheaper.
32:43.004 --> 32:44.624
[SPEAKER_01]: Here's the picture from the grocery store.
32:44.664 --> 32:46.925
[SPEAKER_01]: See it's cheaper.
32:47.065 --> 32:49.505
[SPEAKER_00]: Sometimes I have to prove that like I did a video.
32:50.526 --> 32:56.287
[SPEAKER_00]: Yes, today for risotto showing people that one cup of risotto how much it weighed and I put a picture of this.
32:56.947 --> 32:58.547
[SPEAKER_00]: You always gonna get so much reset earlier.
32:58.567 --> 32:59.428
[SPEAKER_00]: You're always gonna get someone
33:06.427 --> 33:14.295
[SPEAKER_00]: It's just trying to, if you can do better than me, I don't plan to be the best, but if you could do better than me, go make your own video.
33:15.417 --> 33:17.979
[SPEAKER_00]: And 99% people were not gonna do that.
33:18.940 --> 33:19.201
[SPEAKER_01]: Right.
33:19.221 --> 33:22.925
[SPEAKER_00]: That's just, it's very easy to critique, very hard to do.
33:23.826 --> 33:24.226
[SPEAKER_01]: Yeah.
33:24.526 --> 33:24.987
[SPEAKER_00]: Yeah.
33:25.007 --> 33:27.890
[SPEAKER_01]: Do you ever do one of those shows where they compete?
33:29.618 --> 33:31.700
[SPEAKER_00]: I'm not interested in that, to be honest.
33:32.020 --> 33:34.622
[SPEAKER_00]: Yeah, there's no interest for me to be in a competition.
33:34.782 --> 33:37.304
[SPEAKER_00]: I am not trying to prove anything to anyone.
33:37.684 --> 33:37.904
[SPEAKER_00]: Yeah.
33:38.505 --> 33:42.788
[SPEAKER_00]: All I'm trying to do is just teach the everyday person how to cook.
33:44.089 --> 33:44.690
[SPEAKER_00]: That's my goal.
33:46.118 --> 34:00.952
[SPEAKER_00]: If I if I'm proving anything is just it's more proven to myself Can I teach to every day person how to cook because I would ask myself if I if I did a cooking show You know, I'm I'm just thinking about the cooking shows beat Bobby Flay or like Guy Fiatty's like grocery games.
34:01.513 --> 34:01.773
[SPEAKER_01]: Yeah.
34:02.513 --> 34:04.035
[SPEAKER_00]: What did I teach my people?
34:06.330 --> 34:10.635
[SPEAKER_00]: am I teaching him how to cook in a budget, or I'm just teaching, or am I just showing off?
34:11.296 --> 34:11.576
[SPEAKER_00]: Right.
34:12.277 --> 34:13.458
[SPEAKER_00]: For me, it'd be, I'm just showing off.
34:13.518 --> 34:15.340
[SPEAKER_00]: And my goal is not to show off.
34:15.520 --> 34:17.643
[SPEAKER_00]: My goal is, I'll just teach you how to cook.
34:17.903 --> 34:18.724
[SPEAKER_00]: That's what I'm here for.
34:18.744 --> 34:19.585
[SPEAKER_00]: I'm just teaching you how to cook.
34:20.025 --> 34:21.567
[SPEAKER_01]: Which is the hard part about doing that?
34:22.684 --> 34:47.752
[SPEAKER_01]: online like through a screen you know you can't you can't I mean I guess in your in your classes it's a little easier but I need something that you've been iterating over time but you can't like see oh no you got to cook this longer or do you put too much this in it or you know where the where what's the I guess what's the hardest part of trying to do this through a screen for us
34:51.032 --> 34:58.334
[SPEAKER_00]: Especially for me, there's times where I can develop, I don't want to say it's stutter, but there's sometimes I just can't say the word correctly.
34:58.994 --> 35:01.114
[SPEAKER_00]: And I need to take a break and I need to draw some water.
35:01.134 --> 35:02.154
[SPEAKER_00]: I need to clear my head.
35:02.194 --> 35:09.876
[SPEAKER_00]: I just cause when you're filming yourself, it needs to, I don't want to say it'd be perfect, but the words need to be clear, but the police hear you.
35:11.396 --> 35:12.757
[SPEAKER_00]: But also you're cooking something.
35:12.797 --> 35:14.137
[SPEAKER_00]: There's been so many times where,
35:15.325 --> 35:19.849
[SPEAKER_00]: I've burnt something because I'm trying to say a word correctly and I can't.
35:20.670 --> 35:22.872
[SPEAKER_00]: So yeah, I feel like redo the video.
35:24.214 --> 35:27.437
[SPEAKER_00]: You're working on a time limit.
35:27.717 --> 35:30.079
[SPEAKER_00]: The way I do my videos is different than other people.
35:30.680 --> 35:36.766
[SPEAKER_00]: There's cooking creators that have like a camera, and all you see is the hands in the food.
35:38.183 --> 35:39.303
[SPEAKER_00]: and they do very, very well.
35:39.884 --> 35:48.146
[SPEAKER_00]: And then they do something called a voiceover where after the video has been edited, they'll just speak over the video and say, okay, here's what I'm gonna do.
35:48.486 --> 35:48.766
[SPEAKER_00]: Right.
35:49.246 --> 35:50.067
[SPEAKER_00]: I tried doing that.
35:50.647 --> 35:51.447
[SPEAKER_00]: It didn't work for me.
35:53.188 --> 35:54.588
[SPEAKER_00]: It was completely unsuccessful.
35:55.308 --> 36:04.691
[SPEAKER_00]: They may not put myself into the camera, my facial expressions and my speaking, that's what kind of catapult me to where I'm at right now.
36:04.891 --> 36:08.552
[SPEAKER_00]: But, and that's because I think you're teaching something others and cooking.
36:08.972 --> 36:12.073
[SPEAKER_01]: Yeah, you know, and that's what I'm trying to get the hand.
36:12.093 --> 36:16.735
[SPEAKER_01]: That's the sort of more team human angle of why I'm so interested in talking about the year.
36:18.295 --> 36:19.116
[SPEAKER_01]: Can you put a word?
36:19.196 --> 36:20.356
[SPEAKER_01]: What are you teaching?
36:20.436 --> 36:20.816
[SPEAKER_01]: Love?
36:21.016 --> 36:22.517
[SPEAKER_01]: Are you teaching family?
36:22.897 --> 36:26.278
[SPEAKER_00]: What, I've never really thought of it that much.
36:26.318 --> 36:30.799
[SPEAKER_00]: I've always just said to myself, I'm just teaching people how to cook, but you know what?
36:30.880 --> 36:32.120
[SPEAKER_00]: Also maybe teaching people how to live.
36:33.908 --> 36:36.530
[SPEAKER_00]: It's like, I always had to go back to this.
36:36.610 --> 36:38.071
[SPEAKER_00]: We need food to live.
36:39.913 --> 36:54.665
[SPEAKER_00]: Ever, you know, everywhere, wherever you live at, you know, you do need some money to live, you know, you need, but it will always cost more to eat out and just, I'm just, I've never really thought about a word that symbolizes it, but,
36:55.668 --> 36:56.168
[SPEAKER_00]: It's a good question.
36:56.188 --> 37:04.894
[SPEAKER_00]: Now, I'm going to be puzzling on that for the next week, but it's teaching me a lot of live living within their own means.
37:04.934 --> 37:17.241
[SPEAKER_00]: There's times where I might go buy a ribeye and I'll make a ribeye video and people will say, oh, you're you're you're you're trading us.
37:17.281 --> 37:20.183
[SPEAKER_00]: You're not you're buying the expensive meat now.
37:20.223 --> 37:22.645
[SPEAKER_00]: Like I've never said that you can't treat yourself.
37:23.920 --> 37:25.501
[SPEAKER_00]: just I'm not eating ribbyes every day.
37:25.521 --> 37:28.183
[SPEAKER_00]: I'm eating chicken and majority of the time.
37:28.363 --> 37:31.065
[SPEAKER_00]: So it's just, yeah, you just have fun.
37:31.825 --> 37:33.666
[SPEAKER_00]: It's no matter what you do, have fun.
37:34.467 --> 37:35.788
[SPEAKER_00]: I think it's okay if you make a mistake.
37:36.177 --> 37:42.898
[SPEAKER_01]: Yeah, because there's that whole, you know, we've lost so much culturally and also as families have moved away.
37:42.918 --> 37:44.318
[SPEAKER_01]: I mean, I'm lucky.
37:44.599 --> 38:03.342
[SPEAKER_01]: I had, I had the experience of my listeners going to vomit when I said, but I had the experience of learning how to make fried chicken livers with grandma with Morris, you know, in the Bronx and cutting, I mean, if we did it for a lot of people, but
38:04.342 --> 38:10.925
[SPEAKER_01]: After five or ten, you really learn how to cut a chicken liver just right to get the two pieces so you're not going to get that stringy stuff.
38:11.525 --> 38:17.447
[SPEAKER_01]: And to serve it with a chickery salad, you know, instead of a regular salad because you need something that's going to cut.
38:18.308 --> 38:22.549
[SPEAKER_01]: You know, cut the flavor profile of it and it kind of stuff she would show me.
38:24.670 --> 38:28.612
[SPEAKER_01]: Or how to show me how to pan fry a rainbow trout.
38:29.746 --> 38:52.449
[SPEAKER_01]: You know how to get the stuff out from the inside because they don't come clean all the time and then how to pan fry this thing and just stuff, you know, just the little stuff you remember the transmission of it I remember how she showed me waiting till the onions become transparent the what do you mean grandma just wait just wait and then they're they're clear they turned into that other now is when you can put the trout in there.
38:53.238 --> 38:56.862
[SPEAKER_01]: And so, I mean, I'm limited that I can only cook the exact things.
38:57.462 --> 39:00.546
[SPEAKER_01]: I haven't generalized her skillset to other things.
39:00.946 --> 39:06.331
[SPEAKER_01]: But the thing that was transmitted along with it is part of it that we've lost.
39:06.632 --> 39:16.001
[SPEAKER_01]: And that's why I feel like as opposed to the isolated camera shot of the Pam thing, the thing we're getting from you is to sort of
39:16.802 --> 39:37.035
[SPEAKER_01]: Even if it's not generational, it's the cultural positive feedback, the love, the sense of something else is being transmitted with the food, makes it feel like this lost, not even art, but there's lost practice, this lost culture.
39:45.693 --> 40:08.592
[SPEAKER_00]: read this reach out to me and they're they're just I've gotten back into the kitchen and it's very they why they got out of the kitchen and I say I think I'm not talking about professional kitchen we're talking about just into their own home yeah cooking again but also some of them it's like they're almost enjoying life again like the way they've sent me messages that it's like
40:10.474 --> 40:12.716
[SPEAKER_00]: It's like, it's almost liberating.
40:12.756 --> 40:14.998
[SPEAKER_00]: This is like, this is like, this is one of the words I can't say sometimes.
40:15.278 --> 40:17.260
[SPEAKER_00]: Liberating, it's like they have value.
40:17.360 --> 40:27.208
[SPEAKER_00]: Maybe there was a point under a life where something happened, low self-esteem happened, but this simple guy showed him, it's okay to cook and make this basic food.
40:27.248 --> 40:32.653
[SPEAKER_00]: And it's, I've had a lot of people just mentioned me about the physical living again almost.
40:33.333 --> 40:36.596
[SPEAKER_00]: But like an example, when you said the word translucent, I know one of my videos,
40:38.005 --> 40:43.610
[SPEAKER_00]: I give it examples of like, sometimes I say, this is a fancy French way to say this.
40:44.050 --> 40:46.392
[SPEAKER_00]: What they're trying to say is, and I break it down to basic.
40:46.872 --> 40:48.734
[SPEAKER_00]: They're just mixing flour and butter together.
40:49.194 --> 40:49.955
[SPEAKER_00]: Rue, there we go.
40:50.355 --> 40:52.477
[SPEAKER_00]: It's like sometimes I break it so simple.
40:52.517 --> 40:58.242
[SPEAKER_00]: It's like, because everyone is trying to be fancy and lardong cut bacon.
40:58.282 --> 40:59.262
[SPEAKER_00]: I'm like, it strips a bacon.
40:59.783 --> 41:00.303
[SPEAKER_00]: That's what it is.
41:01.704 --> 41:03.786
[SPEAKER_00]: And something's like that, so.
41:04.227 --> 41:04.627
[SPEAKER_00]: Yeah, just,
41:06.200 --> 41:08.983
[SPEAKER_00]: make it bring it back to basics I think is a simplest way to do it.
41:09.344 --> 41:21.417
[SPEAKER_01]: Yeah, I mean, people don't know, you know, that we learned this from actually a pediatrician when our kid wasn't eating right or whatever, that be that cooking is actually the first stage of digestion.
41:22.681 --> 41:31.424
[SPEAKER_01]: that while you're cooking something, and the smell start coming up, your body starts getting itself ready for what's gonna come.
41:31.784 --> 41:40.127
[SPEAKER_01]: So if you smell that it's meat cooking, certain enzymes are gonna start producing, you smell that it's cake or dairy, other things are gonna start happening.
41:40.367 --> 41:42.488
[SPEAKER_01]: So if you just walk in and the food is there,
41:43.828 --> 41:46.129
[SPEAKER_01]: That's, you're actually gonna screw yourself up.
41:46.269 --> 41:51.710
[SPEAKER_01]: You know, so part, it's, I think that's part of why it makes us feel so much more connected.
41:51.971 --> 41:55.652
[SPEAKER_01]: When you're connected to cooking, it's like being connected to breathing.
41:56.032 --> 42:07.775
[SPEAKER_01]: You know, it's like, it's, you're in the cycle, you're in the process, not just because it's gonna be good, if you gotta be a prepper, if that's on the apocalypse comes, you're gonna have to find the food and cook it.
42:08.076 --> 42:09.456
[SPEAKER_01]: You know what I'm like?
42:10.496 --> 42:11.697
[SPEAKER_00]: I secretly sometimes think about that,
42:13.676 --> 42:15.238
[SPEAKER_00]: zombie apocalypse comes and everything.
42:15.258 --> 42:15.999
[SPEAKER_00]: Do you know how to cook food?
42:16.359 --> 42:22.266
[SPEAKER_00]: Like this is like because Uber eats is not going to be available See it's just more of a joke in my mind, but like do you know I go to basics?
42:22.965 --> 42:28.488
[SPEAKER_01]: Yeah, but if you know how to cook, they're gonna be less likely to kick you out of the, you know, the zombie safe village.
42:29.029 --> 42:30.069
[SPEAKER_01]: At least you got to skill.
42:30.610 --> 42:39.875
[SPEAKER_01]: I just love it as the beginning of reclaiming, you know, of reclaiming our, not just our authority health wise over what we put into our bodies.
42:39.955 --> 42:41.856
[SPEAKER_01]: I mean, there's all that, which is real and fine.
42:42.197 --> 42:50.782
[SPEAKER_01]: But to some, we're so specialized in everything we do, there's some guys like a mortgage actuary or something.
42:51.082 --> 42:55.424
[SPEAKER_01]: That's all he does and it's cubicle and then comes home and then everybody does everything else born.
42:56.104 --> 43:07.650
[SPEAKER_01]: It's like, come on, you can be part of this living, you know, metabolizing soup that we're all that we're all in.
43:08.350 --> 43:18.275
[SPEAKER_01]: Look, what happens when you call like uber eats to get food, what happens there?
43:20.789 --> 43:27.010
[SPEAKER_01]: I mean, there's a big chain of, there's a chain of events that we might not be totally proud of.
43:27.951 --> 43:29.071
[SPEAKER_00]: I don't know the details.
43:29.411 --> 43:39.993
[SPEAKER_00]: I've done videos before, where I do a comparison if I was to order something, and like let's say like an example, order something from a restaurant through using it over each app.
43:40.053 --> 43:48.615
[SPEAKER_00]: And I explain that, yeah, I need to pay the five dollar fee to get the food delivered to me, but it's convenient in how eat once,
43:49.159 --> 43:51.560
[SPEAKER_00]: But what if I use that five dollars or something to buy something else?
43:51.580 --> 43:53.401
[SPEAKER_00]: They can feed me three times, different.
43:53.441 --> 43:57.684
[SPEAKER_00]: So I don't know, I don't necessarily go into the whole behind the scenes.
43:57.784 --> 44:09.990
[SPEAKER_00]: At the end of the day, it's more I'm just trying to focus on showing people how simple cooking is and that if they're looking to save money, here's a way to do it.
44:10.330 --> 44:11.151
[SPEAKER_00]: Let's not the only way.
44:11.471 --> 44:14.533
[SPEAKER_00]: Let me just one avenue if you're looking to save money.
44:16.438 --> 44:20.661
[SPEAKER_00]: It's just, I always get people messaging me every day or comedy me as I say.
44:20.681 --> 44:27.425
[SPEAKER_00]: And they think my videos are false because it costs less to eat out at McDonald's.
44:27.465 --> 44:30.707
[SPEAKER_00]: I'm like, but you're looking at it as a one time experience.
44:30.767 --> 44:36.231
[SPEAKER_00]: Not this $5 or if you meet three times set of $5 or each feed you once.
44:37.331 --> 44:40.874
[SPEAKER_00]: But I don't, I just focus straight basic,
44:47.674 --> 44:51.436
[SPEAKER_01]: and potentially have fun and yeah, have a good time and connection.
44:51.476 --> 44:56.418
[SPEAKER_01]: I mean, I would think the majority of the emails and things you get are like stories from people.
44:56.718 --> 45:06.722
[SPEAKER_01]: What I wanted to do was I tell you, yeah, about my grandma and how she showed me this and I mean, do you get those and are any of you really stuck with you?
45:07.162 --> 45:12.544
[SPEAKER_00]: Yeah, no, I get people just telling me that they've got to say, they're back into the kitchen.
45:12.604 --> 45:13.445
[SPEAKER_00]: And some people, it's
45:14.265 --> 45:18.228
[SPEAKER_00]: It's, I didn't realize, okay, I did a steak video.
45:18.308 --> 45:20.650
[SPEAKER_00]: How to cook a steak on a pan.
45:20.730 --> 45:21.611
[SPEAKER_00]: It was a New York Shepherd.
45:21.631 --> 45:22.532
[SPEAKER_00]: I did maybe two months ago.
45:23.833 --> 45:33.761
[SPEAKER_00]: And everyone was like, I didn't realize how simple that was because there's all these videos showing you that you need to have the special probe in there.
45:34.261 --> 45:35.723
[SPEAKER_00]: You need to have the special pan.
45:36.123 --> 45:38.185
[SPEAKER_00]: You need to have everything special.
45:39.392 --> 45:42.936
[SPEAKER_00]: And my video is a three minute video saying I always joke with people.
45:42.976 --> 45:44.918
[SPEAKER_00]: If you see my videos, I say, don't play with your meat.
45:45.879 --> 45:53.247
[SPEAKER_00]: It's a joke, but it's like literally when you put your food down on the plate or on the pan, leave it alone for four to five minutes.
45:54.668 --> 45:56.310
[SPEAKER_00]: Don't play with it, still leave it alone.
45:56.951 --> 45:58.813
[SPEAKER_00]: And a lot of people just, they're just, it's just,
45:59.980 --> 46:05.124
[SPEAKER_00]: For them, their messages of thank you, I've messed up stakes for 20 years in my life.
46:05.964 --> 46:08.206
[SPEAKER_00]: My husband and my wife finding likes the food I'm cooking.
46:08.386 --> 46:08.786
[SPEAKER_00]: Thank you.
46:09.847 --> 46:14.270
[SPEAKER_00]: And sometimes, as simple as all I needed to do was they would say, like, not play with my meat.
46:14.730 --> 46:15.891
[SPEAKER_01]: Well, that was a biggie.
46:16.292 --> 46:17.252
[SPEAKER_01]: But we didn't know.
46:17.673 --> 46:27.900
[SPEAKER_01]: I thought we had to play with our meat because I could all get stuck to the bottom of the pan or you want to get even bottom of the one I mean, they're like, we don't know until someone tells us that, dude.
46:29.298 --> 46:29.939
[SPEAKER_01]: even alone.
46:30.419 --> 46:37.246
[SPEAKER_00]: Yeah, I get people just messaging me simple things of that has either made their day, their week, their month.
46:37.807 --> 46:44.294
[SPEAKER_00]: Um, there's people messaging me how I'm saving a money and they, they, they give me the numbers of how much money they're starting to save.
46:44.374 --> 46:45.275
[SPEAKER_00]: Some people, it's hundreds.
46:45.315 --> 46:46.536
[SPEAKER_00]: Some people, it's more than that.
46:47.277 --> 46:48.978
[SPEAKER_00]: It's depends on the size of the family they're feeding.
46:49.339 --> 46:51.781
[SPEAKER_00]: Um, it's just, there's a lot of positives of,
46:52.655 --> 46:59.560
[SPEAKER_00]: Well, there's, there's, there's so many, I get on a day-to-day basis, but it's usually the same realm of it.
47:00.501 --> 47:09.668
[SPEAKER_00]: Some of it people have said, I have brought them back to like the emotional experiences of childhood memories of things that they used to make.
47:09.728 --> 47:13.931
[SPEAKER_00]: Maybe I did a super certain way and they're like, that's the way my grandmother used to make it.
47:15.012 --> 47:18.955
[SPEAKER_00]: I've also had people message you, there is one that sent me a message other day.
47:19.928 --> 47:28.393
[SPEAKER_00]: They said that they were, they were always so, I can't quote them directly, but like, so scared to have people taste their food.
47:28.753 --> 47:30.174
[SPEAKER_00]: They didn't have a lot of pride in what they did.
47:30.975 --> 47:33.837
[SPEAKER_00]: But the person said, you cooked just like the way I do.
47:34.937 --> 47:40.741
[SPEAKER_00]: And they're like, they're, they say that they were shocked because they didn't think they were doing it correctly.
47:40.761 --> 47:42.222
[SPEAKER_00]: And I'm like, well, that's how I cook it.
47:43.162 --> 47:47.225
[SPEAKER_00]: And then I came over with the dish was, but for some people too, it's just bringing in confidence.
47:48.595 --> 47:51.616
[SPEAKER_00]: It's just confidence that they're getting a cook.
47:52.717 --> 48:02.600
[SPEAKER_01]: Well, and to do it to see you bring a different kind of dexterity to it, you know, yeah, we can learn how to cut carrots, but you hold in your fingers like this and settle like that.
48:02.660 --> 48:04.961
[SPEAKER_01]: So we don't have to go to the hospital so much.
48:05.562 --> 48:15.385
[SPEAKER_01]: But you know, but there's a regular, I'm going to try to do in my thing too, because I'm like, supposedly like an intellectual and I wrote all these books or whatever, but I'm
48:17.526 --> 48:32.818
[SPEAKER_01]: Regular me and show people that intelligence is this other thing that they all let we all have a Nate this wisdom and Spidey sense of how to move through the world and all and I feel like your work does that too by not being that kind of air you died Julia child super
48:33.538 --> 48:36.940
[SPEAKER_01]: Now, not that she was bad, she was actually pretty popularizing it, a lot of stuff.
48:37.240 --> 48:50.845
[SPEAKER_01]: But it's not this arcane science of rummelod or whatever these words are, that you're a regular person cooking these things makes me feel like, oh, my hands could do that.
48:52.257 --> 48:55.538
[SPEAKER_01]: to, you know, that you keep reinforcing that.
48:55.898 --> 49:09.944
[SPEAKER_01]: This is your right hand, this is your left, put your left hand here, put your right in there, it's like, oh, I can do this because it just seems so to so many of us, it seemed like it was an alien thing before you said no.
49:09.984 --> 49:11.885
[SPEAKER_01]: Don't worry, this is going to be fine.
49:12.302 --> 49:16.485
[SPEAKER_00]: Well, something I also do to my videos, I don't explain what I'm cooking.
49:16.545 --> 49:21.768
[SPEAKER_00]: I just make it, then at the end of the video, I say, what would you call this?
49:22.268 --> 49:23.309
[SPEAKER_00]: Because I already know what it is.
49:24.650 --> 49:32.655
[SPEAKER_00]: And a lot of the times, I've made something kind of fancy, maybe I made a French beef, but we own, or I've done like Coco voner.
49:32.675 --> 49:34.116
[SPEAKER_00]: So then like I've done some fancy stuff.
49:34.136 --> 49:35.457
[SPEAKER_00]: I don't say that.
49:35.937 --> 49:36.157
[SPEAKER_01]: Yeah.
49:36.458 --> 49:38.139
[SPEAKER_00]: I show at the end of the day the proof of it,
49:41.290 --> 49:44.732
[SPEAKER_00]: And then the comments will flood and say, hey, you made this.
49:44.752 --> 49:53.338
[SPEAKER_00]: You made that or there's some funny names that are just what it rare or they're from something that day, I don't want to focus on was it authentic?
49:53.378 --> 49:54.839
[SPEAKER_00]: Was it not, what, you know, is it this?
49:54.879 --> 49:56.520
[SPEAKER_00]: Is it that, does it taste good?
49:56.560 --> 50:07.027
[SPEAKER_00]: So sometimes I just kind of show people how to make a simple, a very fancy dish, very simple, but I present it in a way that it's not fancy.
50:08.569 --> 50:33.137
[SPEAKER_00]: It's just like the other day I did a video on making cooking a pork tenderloin and I made a red wine sauce in the pan which is a typical way that a fancy restaurant would do and showing how people have simple it is it all it took was wine and butter and leftover is basically yep yeah it doesn't require complicated things but
50:34.395 --> 50:56.272
[SPEAKER_00]: So yeah, I just, I'm trying to bring realism back to, I guess, the life, you know, it doesn't, I guess, especially if you were ever, if anyone who's ever intended one of my cooking lives, those are where this, it's really cool because I'm in a private app, just having a conversation, just like where our, my cameras on, their camera doesn't have to be on, but we're having a conversation.
50:57.379 --> 50:59.100
[SPEAKER_00]: And I'm teaching them, I'm talking to them just like you are.
50:59.120 --> 51:01.482
[SPEAKER_00]: And I'm like, hey, you're going to put your meat down like this.
51:02.042 --> 51:04.784
[SPEAKER_00]: And you have the option to say, hey, Ben, why am I going to do it that way?
51:05.565 --> 51:16.433
[SPEAKER_00]: And I'm going to be able to tell you is exactly why more in depth, where you get a three minute video of me telling you, you get like the way I look at a social media is like my highlights of the movie.
51:16.473 --> 51:19.055
[SPEAKER_00]: It's like the preview of the movie, but it's not the whole movie.
51:19.835 --> 51:22.477
[SPEAKER_00]: And my cooking class is you get the in depth of everything.
51:26.720 --> 51:27.300
[SPEAKER_00]: the why.
51:27.320 --> 51:31.683
[SPEAKER_00]: If you want to know the why, and if you don't need to know the why, that's definitely fine too.
51:32.144 --> 51:35.646
[SPEAKER_00]: You can still learn on the social media side and still see that don't touch your meat.
51:36.186 --> 51:36.767
[SPEAKER_00]: Okay.
51:36.787 --> 51:38.027
[SPEAKER_01]: Yeah, simple enough.
51:38.328 --> 51:41.930
[SPEAKER_01]: Yeah, and get through and get through a day making your own food.
51:42.390 --> 51:43.011
[SPEAKER_01]: My gosh.
51:43.371 --> 51:45.793
[SPEAKER_01]: I mean, it's it's it's it's funny.
51:45.853 --> 51:49.175
[SPEAKER_01]: It's like to have this conversation is is both fun.
51:49.575 --> 51:52.137
[SPEAKER_01]: It's also almost sarcastic at the same time.
51:52.637 --> 52:15.347
[SPEAKER_01]: you know as it if we're like time travelers like from the forties going oh my god they got to this place where no one knows how to cook anymore isn't that weird to get that back you know to cook an egg you know it's it found lonely in the morning if I can now cook a good egg you know it's like I feel I feel different during that day you know
52:16.822 --> 52:17.663
[SPEAKER_01]: I was not helpless.
52:18.003 --> 52:32.452
[SPEAKER_00]: I didn't have to go nothing wrong in the bodega, but I didn't have to go and spend four dollars for Eggmuffin, you know, you can probably, I don't know how much an eggmuffin will cost at a bodega, but I'm assuming six dollars.
52:33.713 --> 52:35.274
[SPEAKER_00]: Yeah, 495 or something.
52:35.294 --> 52:40.257
[SPEAKER_00]: Yeah, 495 to say five so so two days in a row that's $10 that's two times you'd eat.
52:40.997 --> 52:43.159
[SPEAKER_00]: I'm pretty sure you could probably buy all of the ingredients.
52:44.164 --> 52:50.697
[SPEAKER_00]: will probably cost you $15, which is $5 more, but you could probably feed yourself four times.
52:52.143 --> 52:53.024
[SPEAKER_01]: That was the whole week.
52:53.524 --> 52:54.024
[SPEAKER_00]: Yeah, maybe.
52:54.044 --> 52:54.504
[SPEAKER_00]: Oh, yeah.
52:54.584 --> 52:59.627
[SPEAKER_00]: So like, you would spend a little more money up front, but you would save more money in the long run.
52:59.908 --> 53:00.108
[SPEAKER_01]: Right.
53:00.128 --> 53:01.629
[SPEAKER_01]: And then I get to do my substitutions.
53:01.689 --> 53:07.052
[SPEAKER_01]: Like I'm using a free smoke turkey instead of Canadian bacon in there, which is boss.
53:07.412 --> 53:13.095
[SPEAKER_00]: And yeah, or if you have a little bit left over last night's brisket or whatever, you can throw that in there.
53:13.115 --> 53:13.416
[SPEAKER_00]: Yeah.
53:13.916 --> 53:15.557
[SPEAKER_00]: You can get as crazy as you want.
53:16.497 --> 53:17.939
[SPEAKER_01]: I know, this is some day.
53:17.959 --> 53:22.602
[SPEAKER_01]: Well, next time you come and visit me in New York, you're going to look at my fridge and you're going to go, oh man.
53:23.663 --> 53:27.927
[SPEAKER_01]: He's got plenty of stuff going on rather than just my jar.
53:28.587 --> 53:33.351
[SPEAKER_00]: Everyone has a different different things in their fridge and I've worked with my program.
53:33.471 --> 53:37.795
[SPEAKER_00]: I have people all the way from Alaska to Australia, so it's like everyone has different things in their fridge.
53:38.345 --> 53:40.806
[SPEAKER_01]: Right, and making their substitutions, that's a thing.
53:40.866 --> 53:45.469
[SPEAKER_01]: Make your own stuff to put in, protein of your choice here, and that, and it'll go.
53:46.169 --> 53:48.571
[SPEAKER_01]: Are you seeing AI getting involved in this thing?
53:48.611 --> 53:52.513
[SPEAKER_01]: And people using AI in positive or is like in creepy ways for cooking?
53:53.153 --> 53:59.437
[SPEAKER_00]: Well, I think AI has been, it's good and bad depending on how you want to look at it.
54:00.798 --> 54:04.180
[SPEAKER_00]: I think it's always important to don't let AI,
54:05.721 --> 54:07.322
[SPEAKER_00]: to try to do the job for you.
54:08.963 --> 54:17.168
[SPEAKER_00]: I've seen people go do it like a live on either TikTok or YouTube and they'll tell AI to create a recipe for them.
54:18.169 --> 54:21.631
[SPEAKER_00]: And let's just say chicken parmesan recipe and it creates it.
54:22.532 --> 54:25.874
[SPEAKER_00]: And they do the recipe and it's a complete failure.
54:27.575 --> 54:29.796
[SPEAKER_00]: Well, it because it's just a system.
54:29.896 --> 54:33.418
[SPEAKER_00]: It doesn't have the experience level,
54:35.852 --> 55:03.009
[SPEAKER_00]: Sometime I have just every now and then god and I like you say you know, I'm going to see what AI does for me for a recipe And it does something completely different than I would do and if I would follow directions I'm like, yeah, I'm going to burn that item because of my experience level I think a lot of people can get can get missed lead by that I think if you were going to use AI like I do use it every now and then, but like it helps me write a recipe
55:04.540 --> 55:06.221
[SPEAKER_00]: I don't say, create the recipe for me.
55:06.281 --> 55:08.121
[SPEAKER_00]: I say, here's what I'm doing.
55:08.481 --> 55:09.422
[SPEAKER_00]: Here's how much I have with this.
55:09.682 --> 55:10.542
[SPEAKER_00]: Here's how much I'm having that.
55:11.283 --> 55:12.823
[SPEAKER_00]: This, this, this, here's the steps I do.
55:13.723 --> 55:14.564
[SPEAKER_00]: Create the recipe for me.
55:14.904 --> 55:15.384
[SPEAKER_00]: And it does it.
55:15.424 --> 55:17.545
[SPEAKER_00]: And I, and I reread it where I read it.
55:17.705 --> 55:22.727
[SPEAKER_00]: And you have to double check it, because there's times where it will throw something else in there.
55:23.267 --> 55:24.828
[SPEAKER_00]: That's like, we're going to come from.
55:25.388 --> 55:28.329
[SPEAKER_00]: You can kind of just don't 100% trust it.
55:28.489 --> 55:30.970
[SPEAKER_00]: It's, it's not a person.
55:32.282 --> 55:32.563
[SPEAKER_00]: Right.
55:32.583 --> 55:33.905
[SPEAKER_00]: It's not a person that has experience.
55:34.245 --> 55:40.474
[SPEAKER_00]: It's not a person that has experience that has cut your finger with a knife that has burned their hand on a stove.
55:40.534 --> 55:45.482
[SPEAKER_00]: It's like, you need, and I'm saying you need that, but you also need some type of experience in general with something.
55:46.140 --> 56:12.154
[SPEAKER_01]: right i mean because it can't see the world it can't see the output it doesn't know i'm it will never have to eat the thing so it doesn't conceive it to that to the end i'm and finally it was just wondering if there was i don't know if there's like one kitchen tool device thing that people have been fooled into buying or thinking is necessary that you think
56:15.036 --> 56:25.518
[SPEAKER_01]: I mean, what, what have we been fooled by is like the air fryer, the bagel cutter, is there like something that people that you would just make go away?
56:26.518 --> 56:27.939
[SPEAKER_00]: Um, it could be a food item?
56:28.939 --> 56:29.279
[SPEAKER_00]: Sure.
56:30.139 --> 56:31.139
[SPEAKER_00]: I call it garlic.
56:31.599 --> 56:36.720
[SPEAKER_00]: That is garlic in a jar that is sold on a at typically every
56:41.399 --> 56:41.959
[SPEAKER_00]: Garlin?
56:41.979 --> 56:44.560
[SPEAKER_00]: Yeah, it's like it's like sour.
56:44.620 --> 56:53.564
[SPEAKER_00]: It's bitter, but a lot of people associate that as garlic because that's all they've ever had their whole life, they've never had fresh garlic.
56:54.764 --> 56:56.585
[SPEAKER_00]: And fresh garlic costs less.
56:56.665 --> 57:05.709
[SPEAKER_00]: And they always associate that that garlic costs less because it's three dollars and it'll last into the apocalypse in your fridge.
57:06.949 --> 57:08.650
[SPEAKER_00]: It's a fresh produce is not meant.
57:09.070 --> 57:09.991
[SPEAKER_00]: Fresh produce is not meant
57:12.001 --> 57:13.462
[SPEAKER_01]: That's why they call it fresh, I guess.
57:13.862 --> 57:14.142
[SPEAKER_00]: Yeah.
57:15.262 --> 57:15.643
[SPEAKER_00]: Yeah.
57:16.063 --> 57:39.253
[SPEAKER_00]: But that, and I've had so many people that I grew up on eating garlic, I've had so many people that have just, I challenge them, I say, next time you're going to make whatever dish you love with this garlic, make two portions, one with fresh, and one with that, and come back and report to me, and I have not had one person come back and say,
57:40.302 --> 57:40.962
[SPEAKER_00]: you were wrong.
57:41.563 --> 57:43.264
[SPEAKER_00]: Everyone says, I'm getting rid of that stuff.
57:43.344 --> 57:44.024
[SPEAKER_00]: I throw it away now.
57:44.784 --> 57:48.987
[SPEAKER_00]: They just didn't know because that's all they've ever had.
57:51.128 --> 57:57.491
[SPEAKER_00]: And it's just part of my opinion, we'd get rid of that and learn how to sharpen your knife.
58:00.900 --> 58:02.440
[SPEAKER_01]: Sharp knife is better than a dough knife.
58:03.081 --> 58:10.442
[SPEAKER_00]: Yeah, and to sharpen a knife, you can buy something called a wet stone Amazon or anything like that, probably $20 or $30.
58:11.382 --> 58:14.463
[SPEAKER_00]: The last you probably 20 years teaches how to sharpen a knife.
58:15.723 --> 58:17.424
[SPEAKER_00]: You could.
58:17.624 --> 58:21.945
[SPEAKER_00]: Every knife, a $300 knife, a toyed or a knife, will go dull still.
58:23.945 --> 58:24.946
[SPEAKER_00]: They will go dull.
58:25.326 --> 58:26.626
[SPEAKER_00]: They always will need to be sharpened.
58:27.486 --> 58:28.106
[SPEAKER_00]: No knife.
58:28.166 --> 58:29.147
[SPEAKER_00]: The only knife that every
58:31.762 --> 58:36.404
[SPEAKER_01]: And that which stone is good as the guy in the van who comes by with the grindier thing.
58:36.984 --> 58:41.585
[SPEAKER_00]: I mean, yeah, if you guys, if you have that option, that's great, but here.
58:41.605 --> 58:42.786
[SPEAKER_00]: This is where it's about time.
58:45.727 --> 58:54.210
[SPEAKER_00]: To once you learn how to master sharpening through a wet stone, it might take you some time to get in, but to sharpen it and be getting after you've mastered it.
58:55.113 --> 59:01.477
[SPEAKER_00]: the 20 minutes of your time, maybe that's the most, that's that's getting prepped, ready, letting your wetstone soak.
59:02.297 --> 59:03.458
[SPEAKER_00]: Okay, about 20 minutes total.
59:05.439 --> 59:09.481
[SPEAKER_00]: And doing it yourself once a week, I know 20 minutes.
59:10.922 --> 59:12.863
[SPEAKER_00]: You have some nice comm music on.
59:14.444 --> 59:17.846
[SPEAKER_00]: Here, you're, maybe your in your meditation zone.
59:17.906 --> 59:21.328
[SPEAKER_00]: I don't know if finding a way to be comfortable with it or.
59:22.859 --> 59:25.701
[SPEAKER_00]: You can spend, I'm assuming it's $20 each time for them to come.
59:26.641 --> 59:26.981
[SPEAKER_01]: Right.
59:27.382 --> 59:33.265
[SPEAKER_01]: Get a total Mr. Miyagi experience, you know, left hand, right hand, you know, you can, you can zone out.
59:33.665 --> 59:45.251
[SPEAKER_00]: I think when people start doing things physically that there's also an result that it shows that you did your job well, there's a certain pride you take in what you learn.
59:45.271 --> 59:51.395
[SPEAKER_00]: Like when you get a piece of paper and shave it, then you're like, I did that.
59:51.858 --> 59:52.859
[SPEAKER_01]: Well, that's the other thing.
59:52.879 --> 59:54.520
[SPEAKER_01]: I mean, that's what it all comes down to.
59:54.580 --> 01:00:03.467
[SPEAKER_01]: For me, we spend so much of our lives trying to find ways to avoid doing things.
01:00:03.627 --> 01:00:05.989
[SPEAKER_01]: Whatever it is, cooking, whatever it's like, oh, that's work.
01:00:06.049 --> 01:00:07.550
[SPEAKER_01]: Go into the thing, I have to do that.
01:00:07.850 --> 01:00:10.372
[SPEAKER_01]: Or I can sharpen my night, oh, I have to do that.
01:00:10.793 --> 01:00:17.258
[SPEAKER_01]: And then you think, well, when you're alive, what is there to do other than doing things?
01:00:17.898 --> 01:00:18.118
[SPEAKER_01]: right?
01:00:18.158 --> 01:00:19.920
[SPEAKER_01]: That's why we're here.
01:00:19.940 --> 01:00:21.621
[SPEAKER_01]: Is you get to do things.
01:00:21.641 --> 01:00:24.123
[SPEAKER_01]: You come down to earth and you get to do stuff.
01:00:25.525 --> 01:00:26.746
[SPEAKER_01]: You know, and that's the joy.
01:00:26.866 --> 01:00:31.229
[SPEAKER_01]: It's like, the joy of your work is like, oh, look, you could do this.
01:00:31.269 --> 01:00:32.110
[SPEAKER_01]: You could close this.
01:00:32.150 --> 01:00:32.951
[SPEAKER_01]: You can open that.
01:00:32.991 --> 01:00:33.952
[SPEAKER_01]: You can pour this.
01:00:33.992 --> 01:00:34.973
[SPEAKER_01]: You could smell this.
01:00:35.353 --> 01:00:44.040
[SPEAKER_01]: It's like, oh, these are all things I get to do now, rather than pushing some buttons and waiting for someone to bring me something.
01:00:46.488 --> 01:00:47.169
[SPEAKER_00]: Yeah.
01:00:47.369 --> 01:00:47.929
[SPEAKER_00]: How's that next?
01:00:48.349 --> 01:00:50.391
[SPEAKER_00]: How's that Netflix show going to really better better your life?
01:00:51.072 --> 01:00:51.512
[SPEAKER_00]: Maybe it will.
01:00:51.532 --> 01:00:51.912
[SPEAKER_00]: Maybe it won't.
01:00:51.932 --> 01:00:52.232
[SPEAKER_01]: I don't know.
01:00:53.313 --> 01:00:53.513
[SPEAKER_01]: Right.
01:00:53.553 --> 01:00:58.397
[SPEAKER_01]: As opposed to filling my house with smells and having my kids go, ooh, what's dad making?
01:00:58.617 --> 01:01:03.041
[SPEAKER_01]: You know, it's like it changes the whole nature of the interaction, you know.
01:01:04.041 --> 01:01:05.142
[SPEAKER_00]: Yes, it does.
01:01:05.403 --> 01:01:05.923
[SPEAKER_00]: I agree with that.
01:01:06.249 --> 01:01:07.649
[SPEAKER_01]: So thanks for doing that.
01:01:07.689 --> 01:01:15.912
[SPEAKER_01]: Thanks for empowering the nice word, but it's bigger than that, for instilling us.
01:01:16.532 --> 01:01:19.713
[SPEAKER_01]: You know, instilling us with this joy.
01:01:19.953 --> 01:01:26.975
[SPEAKER_00]: I'm still gonna be thinking about it all week about what's the one word I do, but it's like, I just, I've never really looked too much big into it.
01:01:27.715 --> 01:01:33.037
[SPEAKER_00]: I just, I just do, if that makes any sense at all, I don't think I just do.
01:01:33.597 --> 01:01:34.698
[SPEAKER_01]: I know I have the figure.
01:01:34.978 --> 01:01:36.038
[SPEAKER_01]: I said think about it.
01:01:36.238 --> 01:01:37.259
[SPEAKER_01]: I trip out on it.
01:01:37.719 --> 01:01:39.120
[SPEAKER_01]: Yeah, that's cool.
01:01:39.140 --> 01:01:42.201
[SPEAKER_01]: But that's the reason why you can do it is because you're just doing it, you know?
01:01:42.281 --> 01:01:42.501
[SPEAKER_01]: Yeah.
01:01:42.682 --> 01:01:44.282
[SPEAKER_01]: It's like that's the Zen place.
01:01:44.322 --> 01:01:44.562
[SPEAKER_01]: Yeah.
01:01:44.582 --> 01:01:49.605
[SPEAKER_01]: You don't need to necessarily go through the all the books of the Buddha to come back around to.
01:01:50.405 --> 01:01:50.765
[SPEAKER_01]: doing.
01:01:50.805 --> 01:02:02.409
[SPEAKER_01]: You can also just do enough that you're now in a state of doing, which is is wonderful to witness and beautiful that you're sharing it with us.
01:02:03.189 --> 01:02:04.209
[SPEAKER_01]: Thank you again.
01:02:04.629 --> 01:02:06.290
[SPEAKER_01]: Thank you for being on to human.
01:02:06.610 --> 01:02:14.653
[SPEAKER_01]: And look, you could find Benjamin, Benjamin's kitchen to start on YouTube, and then once you start, you will not stop.
01:02:15.093 --> 01:02:16.634
[SPEAKER_01]: I'm going to take the classes, do the thing.
01:02:16.654 --> 01:02:17.394
[SPEAKER_01]: I got to try that.
01:02:17.454 --> 01:02:19.015
[SPEAKER_01]: I'm going to try the live.
01:02:19.035 --> 01:02:20.015
[SPEAKER_01]: I'll see you in there.
01:02:20.035 --> 01:02:20.816
[SPEAKER_01]: Okay.
01:02:21.456 --> 01:02:22.556
[SPEAKER_01]: And that'll be fun.
01:02:22.737 --> 01:02:24.057
[SPEAKER_01]: I've got to get a kitchen.
01:02:24.437 --> 01:02:25.178
[SPEAKER_01]: I got a stove.
01:02:25.278 --> 01:02:25.778
[SPEAKER_01]: I'm ready.
01:02:26.178 --> 01:02:26.738
[SPEAKER_00]: You'll see.
01:02:26.838 --> 01:02:28.119
[SPEAKER_00]: It's so simple.
01:02:30.280 --> 01:02:33.121
[SPEAKER_00]: Yeah, you're like, wow, I even have a video saying,
01:02:34.061 --> 01:02:38.023
[SPEAKER_00]: You might need all these kitchen equipment, eventually, but not now.
01:02:38.943 --> 01:02:39.163
[SPEAKER_00]: Right.
01:02:39.283 --> 01:02:40.464
[SPEAKER_00]: You just know I got to put you out.
01:02:41.084 --> 01:02:41.524
[SPEAKER_01]: I'm good.
01:02:41.564 --> 01:02:42.184
[SPEAKER_01]: I got a panic.
01:02:42.204 --> 01:02:42.925
[SPEAKER_01]: I got a spatula.
01:02:42.985 --> 01:02:43.465
[SPEAKER_01]: I'm ready.
01:02:43.945 --> 01:02:44.325
[SPEAKER_01]: All right.
01:02:44.585 --> 01:02:46.466
[SPEAKER_01]: And thank all you for being on team human.
01:02:46.486 --> 01:02:51.568
[SPEAKER_01]: You can support team human by going to patreon.com slash team human and support us at any level.
01:02:51.608 --> 01:02:53.029
[SPEAKER_01]: And you get all sorts of things.
01:02:53.069 --> 01:03:02.893
[SPEAKER_01]: But most importantly, you get the thrill of knowing that you are responsible for sharing these with the rest of the world, which is the whole object of the game here.
01:03:03.814 --> 01:03:05.837
[SPEAKER_01]: Douglass Rushkoff, you've been on Team Human.
01:03:06.057 --> 01:03:14.070
[SPEAKER_01]: We are produced by Joshua Chaplin, edited by Lou Grabbert Mason, and this is Team Human, our last best hope for Peeps.