Women like boobs to work. It is Friday, January 19th. I am Darren O'Neil and this is episode number 100 of Unrelenting. I wish I had my sound effects, but I don't have them plugged in to the Mac. You got to reboot, you got to reroute. You got to do all sorts of things to re re re. I don't know what I want to do, dude, because that actually brings up a good question because my, my stream deck is no longer on the same computer as this similar to device.
So is that, is that a windows only or does that work if it works with the Mac just fine, but I use it on Windows. So do I need to go and buy another one? Goddammit. It's always the answer. The correct answer to everything is always go buy more gear. Well, I have two of them on the PC, but I kind of use both of them. Yeah, same here. I have the big one and then little one. I never got the one with the knob yet. I got the one with the knobs and I got the big one and they have their use.
I mean, it's very depressing driving truck. It's very depressing though, because I use it to keep track of the price of my bitcoin. That's why I use the name one for her. And that hasn't been good the last week or so and it's gone down to more affordable levels. What are you talking about? That's a good thing, but not when you want to turn it into cash again. So I mean. No, no, no, no, no. We want it back down to about 32 K so we can buy some more.
Then we buy more and then we wait for the big surge and then we get rid of it. Yeah, I'm thinking 20, 37. That's 20. Wow. That's. That's really holding it. Yeah, that's my plan. I've been telling people that the other voice you're hearing, his Jean going, somebody say, Who the hell is on? No, that would be good, right? Yeah. I de what I did get asked today, how many podcast do you do? It's like, I mean, there's really only technically he only does one podcast, but he has a lot of interim hosts.
Exactly. It's one show. It's a daily show. It's a daily show with different co-hosts that we just call different things. Exactly. We're all interchangeable. And it work ultimately. And Darren gets all the money, so just because I can't find anybody to do the the schedule that I do. So in this time now it takes outsourcing. And this show, episode number 101 one donation came in for $10.80, you know was a boost from CBS. And yeah, the CSB is promoting a much more successful show on this show.
Why don't we just get that out of the way right now? I mean, this is the beauty, just very much like the last grumpy old men. I started the show with the donations because it's like there was one booster, Graham and there was one PayPal. So we may as well we may as well thank the people for supporting this show. Episode number 100. You know, most podcasts, when they get to a milestone episode that to an all of the people that have been listening are like, okay, it's time.
I'll finally send them ten bucks or I'll finally send them once every hundred episodes. I'll send them ten bucks right now. And Betty W did that, but he's the only one I liked. I don't know what the acronym in his donation of 1080, which is PayPal for $10 plus I will cover the fees. So it's always appreciated when people cover the fees, but it's great he put in GISS, so I don't know what that stands for. And then he posted over on No agenda.
So shall Darren and Jean successfully guilt trip me into donating to Unrelenting? nice. So I guess we have to do more guilt tripping. Well, I mean, to be fair, for probably the first 75 episodes, I actively told people not to do it. Yes. Which then I was quite successful at that. They all went over to Planet Earth until we started getting the donations coming from Australia. Then I shut the fuck up. The right dale from Down Under greatly appreciated. We had episode 111 of Planet Rage on Monday.
We got two show number donations. So I mean that one nice, that one was rocking and rolling. But our buddy CSB did come in with 11,000 Satoshis It was up from 10,000 on the last episode. I wish I wish he wishes that he didn't say I will now donate a million instead of SATs. now that the number of SATs is is going up. Yes, the Bitcoin is going down, Bitcoin goes down the Satoshis go up and vice versa. But correct CSB.
His bet, which I fully enjoy, is to send boost to Graham's to other shows and then talk about other podcasts that he has nothing to do with, which is great. Yeah, so it is. I'm in favor of that. He is a marketing maven. He gets the word out for shows that don't do marketing themselves. Including this one. He says, Howdy, comrades. Gina Darren, that Larry Show offers a weekly journey where humor meets insight, exploring the junction of absurdity and wisdom.
Larry, the host brings a forthright perspective to a variety of subjects mixing satire and sharp observations. This podcast is for those who appreciate a direct approach and a good chuckle. To explore the episodes, visit w w w dot net Larry show dot com yo CSB, The young thing CSB. I'm sure Larry appreciates that as well. Yeah, I've never heard of that. Larry Guy No, no. Well, wait, how could you? It's subsonic. Yes, it's he has the voice that everybody wants to have.
I was in a Jesse chat the other day with CSB. Well, you get into that. I saw after the fact, I saw it mentioned. I don't normally jump in, but I was like, okay, I have time. It was early. It was before 9 a.m. now. And he was in there and he wanted Larry to help him with some voice lessons. I'm like, I don't think while Larry would be, I'm sure, more than happy to help, I don't think that's in his wheelhouse. And I'm like, You want to sound like CSB?
A girl was like, hell, I want to sound like C Larry. I want to sound like Larry. Everybody wants to sound like Larry. He's got that instantaneous radio voice. I mean, I think I have a decent radio voice, but like, he doesn't need a big bottom to make his voice sound good. No, he doesn't need all the tricks. He sounds like that in real life. That's the amazing part. Now, the problem is his throat is two years wide, Right? And that's a joke for all the sound engineers out there.
No Beret says the PSA se is our big dumb mouth talk, which is another show which I am not complete. I mean, I know it's a show, but I'm not completely familiar with that. So there's a lot of shows out there. People listen to them. There are a lot of shows. You enjoy what you enjoy and you support what you can support to keep them around.
Because I was thinking about this back maybe ten years ago, it was still viable when you were getting into podcasting, the saying, Hey, the end goal, maybe get noticed and then get a show on some kind of terrestrial radio or get picked up. Right now, I don't think that's the case anymore. I think podcast is the highest level you could get to with the talk stuff. I mean, yeah, it's certainly not the highest money you can get to, but it is probably the better level.
The one thing that has changed in the last several years, I would definitely say is people don't automatically assume that you've been fired from your job. When you say I do podcasting, right? Yes, it's a little because that was an assumption most people made immediately. It's like, Well, I've been doing a podcast for the last year or so. I haven't found a job. Yeah, I'm still looking. Yeah. So now it's, it's, you know, I think it's a little more accepted that maybe it's a legitimate hobby.
You know, you'll never make any money, but there's nothing wrong with you doing it unless people like CSB and BW step up. You go over to Unrelenting that show you click on that donate button on the right hand column. And that's I guess we never did set up a whole lot of the crypto thing. So if anybody ever wants to do crypto donations, just send me a message and I can set up whatever.
But yeah, we've this has never been the show where the bottom line was, let's yank and crank as many donations as possible. We built a base. We now have a track record 100 shows. Nobody has ever done shows with GM. I was let me think, I was expecting confetti to fall from the ceiling prizes, Dancing girls. I mean, I think you're right, but it's actually more than 100 shows. It's 100 shows under the title. Correct. My old show, Grumpy Old Bands, we did probably about 2050.
Maybe they're on that one. I think it's more like 20. But yeah, we did it for quite a while as I kept pestering you, Let's think of a new name. I did the that other show that served Gene Speak show as well. yeah, that's right. Yeah, yeah, yeah. He did. And yeah, I think Searching Speaks is, I believe over 100 episodes, but not with the same people that Alaska up's going off or something. No, that's an alarm saying do not disturb me. Okay. So like I said, I haven't. Goddammit, I haven't.
I moved everything to the Mac. As people may have heard in the pre-show, after about a year of saying, I need to do this, I finally moved demoted to the Mac and I'm still in the process of turning certain things off. So I guess the first thing I need to do is turn off the goddamn alerts for everything which normally I don't mind because, you know, it's just a little ding noise. You're not coming directly into the podcast.
Now, the good thing about the Apple OS, it's mimicking the iPad OS because now I can click one button and say, Do not never notify me, and it'll just turn all notifications from all programs off until I flip that switch. You could just plug the MOTU right into your iPad and then you wouldn't have to worry about anything. I've tried that. It sort of works, but it's not ideal. I'm not quite up that it works with software with like music, dedicated software.
The problem has always been that there's not really a good podcasting iPad app that's not a musical instrument app of those online thing. Yeah, I actually work with the developer of Boss Jack back about three or four years ago. Well, that was he used to have a great soundboard then they got rid of. Yeah, yeah, they had a great sound board and I, I am the reason that they got a noise. Get in there. It was one of the first pieces of software I ever bought on the app.
All with the boss. Jack. Man, that was. Yeah. If you wanted to. And I just hooked that thing up via probably the first edition iPad. Via the three and a half millimeter plug in to my mixer to be able to have the sound effects while doing both. Yeah. So it's like a soundboard thing. Yeah. Now. Now it's all in one little device. It's beautiful. Yeah, it works. Works well, although I haven't used it for a while, but because I moved all my soundboard shit to the stream deck.
Well, now you've got that beautiful Mac audio, which was causing all sorts of clicks and pops, which it was causing clicks and I think it's good. Now. Hopefully the final version of this episode we'll find out if people are complaining about random clicking noise. See, I would be hearing it now because I'm recording it. And you're right. So that's the idea. Yeah, I guess I should be playing local recordings on your end to see if that's still causing issues and I don't think there were.
Like I was hearing the clicks in real time before and I'm okay with that. Well, that's a that's a plus. Yeah. Yeah. Because it would like it would click for both in and out so it would click for you as I was talking or recording myself. But I will also hear a click sound for even if you weren't talking, I could still hear that there was a click there.
yeah, that sounds tough because, you know, it's it's yeah, it sounds like it sounded like a bit rate mismatch which generates clicks are you to before. I mean it's not supposed to because it's supposed to convert on the fly but generally that's the easy fix And that wasn't the case here And I think Banderas Banderas suggestion, I think is the one that actually fixed. what do they recommend for you? He said, make sure that the sound buffer is bumped up. yeah, Yeah. I mean, think of that.
But that, that setting doesn't exists on the Mac. But if I plug it into the PC, that setting shows up. on the MOTU on the MOTU. And so I bumped it up as it was plugging the PC and then I plugged it back in the Mac and that seemed to have taken care of the issue. That's very interesting because yeah, that's the one thing in the software that we use to broadcast this that I used for the rock and roll pre-show. If the buffer is isn't pretty much at the max.
Yeah, you're going to get pops and clicks if your system has anything else going on with anything at all. Yeah exactly. And you think and they were I wanted to be really quick but when you're doing what we're doing, it gets you really user matters. And also we're talking like frickin nanoseconds here.
We're not even talking milliseconds. So getting, getting what is essentially ten millisecond delay, which is really long if you look at the setting options is a non-issue because we can't tell the difference because we're not both doing stuff at the same time. It's not like we're playing two instruments trying to synchronize with each other. Yes, I have the audio buffer on the broadcast set to the highest that it has. I don't know if it goes any higher, but it's 85 milliseconds. Yeah. Yeah.
And that's like extremely high as far as the software is concerned. Yes. That's like way, way, way. And and I just watched a video very recently that was talking about human reaction time in the context of video games and in the context of like shooting. And what they found is that the fastest gamers out there like the professional video gaming people that play video games for a living, kind of like me. I'm just kidding. What did you do your job? Yeah, I know you're a professional video game.
Professional video game players. Is that their their reaction time is about 110 milliseconds, which means that you're big. Buffer is less than that. Yes. They wouldn't even react to it. It's amazing. But you don't know what like I don't want to I don't want to screw something up. They say it's the lowest, the lower, the better. Right? It's like, well, why would I want longer? I you know, I want it to sound to get there quick. Yes. You don't want it with the clicks and the pops and the things.
Yeah. Yeah. And it's funny too because, you know, like speaking of video games, if you're playing a video game, you want that video to be as fast as possible to the screen, which is why most people were having caring issues on their monitors because the video card is faster than your monitors update speed. So it was basically providing two frames to your monitor when your monitor is drawing a single frame.
And so you have to turn on a mac frame rate or a sync option on your video card to prevent that. Now, of course, with gaming monitors and either gaming monitor LCD is or with the I think probably all the the old monitors out there, they're they don't really have a refresh in the traditional sense of refresh. So you can have much higher sink rates like I think my monitor and it's not a no at my they use a a LCD gaming monitor but it maxed out at more than 44 frames per second.
And I know there there's some out there now that are doing like 300 or 360 frames per second. That's crazy. Yeah, it is crazy, But but that's still like, you know, one Well, let's say 60 frames per second is 100 milliseconds. Yeah. Well and you know already and I think we have talked about this, the reaction that your brain. Yeah. Gives the difference between it's like, we're so used to movies being 2424. Yeah. That when you got up to 30 it's like, well that doesn't look quite right.
And then and 60 looks weird. Yeah. Yeah. In movies 60 just looks like something's not right. Right. It's technically better. It's technically more accurate, but a lot of times we don't really want more accurate, which is the fun stuff. Even with the trying to reproduce some of the old fifties and sixties rock and roll, it's like you don't get the same sound because you're not using these same, you know, technically subpar equipment. Right.
Which captured the sound in a better, you know, more amazing. Technically, all musical instruments are subpar equipment. Yeah, because they have artifacts that distinguish them from other similar instruments. Well, even things when you look at somebody that owns, like, 500 guitars and you're like, why? And they'll swear to you that each one of them has a different sounds when they and they do. I mean, that's just reality.
And the only way you get the exact same sound every time is if you use something that is digitally recorded and you're simply playing it back. And that is not the human factor. You lose out on all of that. Well, but it's a condition factor. I mean, it's honestly, we've just been conditioned into dealing with imperfection for the last millennia, like our brains develop to accept a certain margin of error and even consider that existence of the margin of error as being somehow a good thing.
Yeah, people buying records instead of digital music because they want that tactile feel. Yeah, because there's an error rate that exists. They want that warmth sounding that you want to because it's not perfect, right? Yeah. And now you can simulate that, but for most people they want to have the, the actual, you know, shitty quality.
There wasn't enough digital tracks that have added the tops and crackles from Vital on top of it to try to make it sound like it's like, well, you know, that's what cars are doing. Like mouse. The electric cars. Well, no, no, no. The electric. on stars these days I keep thinking, goddammit, it's it's my iPad now. Your hand the iPad. I have to turn the fucking ringer off on the iPad. Now, are people messaging you? Yeah. Yeah, there are no a Schiller wherever. You really funny? No, it's.
It's a buddy of mine that's in New York and he has to update me on how the brisket he's eating right now. Compare this to the brisket he had last night comparing to the brisket he had the night before. He was really into it. Mostly. That's mostly what we're hearing. Usually that's a Texas guy doing that. Well, he's doing delis. so he's testing him out? Yeah. So he's he's trying to hit as many delis on New York trip as possible.
And so and who else who else would be even somewhat interested in this? But you. I know. Well, you know. Yeah, it's he and we were talking about this last night and I'm like, dude, now you're going to you're getting me to want to eat a nice deli sandwich and some matzo ball soup. Now I'm going to have to drive out to frickin Houston next weekend because that's literally the closest deli that I have is in Houston.
I would like to know what the actual genuine deli that he's doing brisket sandwiches out there, what corned beef, You know, it's it's bits of brisket. It's kind of get yourself a good Reuben but low right. Everybody's whining about the cost of the sandwiches in the New York area at the deli. Same shit here when I moved to Austin and this is now 13 years ago the at the same place.
This is looking at the price in the same exact restaurant or, you know, Yes, yeah, I guess it's the restaurant but it it seemed like a fairly low under fancy term. Paul As far as restaurants go, it's a barbecue place called Blatz. When I moved here, there brisket was seven £99. And so because brisket is pretty cheap kind of meat, right?
So really, you're just paying for the preparation because this by itself was about two bucks a pound, because it's an enclosed slow preparation that takes a cheap as part of the meat and makes it. Exactly. Yeah. So 799 So you get like, you know, usually at least £5 or even a pound of brisket. You might have some to bring home with you. But yeah, it's, it was good tasting, reasonably priced food last time I went there a few months back, brisket at the same restaurant was going for $22 a pound.
yeah. So now people are getting like half a pound of brisket. Yeah. Give me, give me like an ace. That would be good, Just a touch of brisket and a big old. It's one of the cheapest cuts, I would tell is 22 bucks. Now we're being nudged. They don't. Thanks. Joe Biden. Yeah. They don't want you to buy the meat. No, no, no. How Farts are bad for the environment. Yeah, Yeah. So it's is pretty bad. In other news, I and one of my Christmas gifts was a buddy, bought me a membership to Costco.
Wait, you didn't have a membership to Costco? All right, well, I used to. And they cancel it about five years ago because I was throwing way too much food away. Is that going to Costco? I'd buy a few things. A living as a single dude. Don't think so. No, they don't. They don't have rabbits. And eating. You know, quite often that at home the food that I bought for home generally was thrown out at least half full. So I'm like, screw this.
I don't really need to be paying for having that membership. But agree with that. I noticed that the price of their chicken, their rotisserie hasn't changed, even though by now mix is kicked in. Right? It's a loss leader. Baby chicken is about 250 a pound right? very cheap. Yeah. I mean, that's the price of raw chicken, frankly. Yeah, that's all the way at the back of the store. So it's all with max sauce? Yep. Yep. And when I was there last time, they were out of it, so I have to wait.
See, that's the problem. Well, I mean, they were cooking the next batch, but it wasn't ready yet because it was all sold out. Yeah, they do. So this one, they're selling it for under cost. Just so you come into the store and hopefully, among other things. Yeah, exactly. Exactly. And so but what I have to say is, now that I'm finally handsome and after not eating it for five years, it's a little disappointing because I feel like you remember it well.
I don't remember how I remember it, but I do know that my H-E-B rotisserie chicken is about half the size and about double the flavor, which is the way you'd like it to be. Yeah, because I don't need to like right now I've got a half eaten Costco chicken in the fridge that I'm going to throw away. So par for the course there I ate. I'd have the chicken when I got it and couldn't eat anymore. Now it's been sitting in the fridge for two days and I'm not going to eat it.
I'm just going to throw it away. But it is way more bland than the H-E-B chicken that I buy. The price is about the same for the chicken, but the H-E-B chicken is half the weight, so it's a higher per pound price, but it also is more flavorful. Well, they're probably injecting it with some of the the flavors, some of the well, I think it's the other way around. I think the Costco chickens and inject with water. Yeah, we'll see go that way. It seems like it's bigger.
Which is the project I saw a dude on the YouTube was, a month or two. I don't know if the video was exactly brand new, but he did a taste test between the organic chicken breasts. The cheapest stuff you can get. Like, is there a difference in that? Was it was the ones with less of the Yeah the less of the stamp's like this is special are soaked in a water solution which takes I think he said 70% or something like that of what I believe.
Yeah. So by the time you cook it all of that if you ever had a chicken breast, that was one of the cheaper ones that went through the thing, you know, you breaded fried and then all of a sudden when you take it out, you're like, wow, there's like three inches between the breading and the the chicken. That's why because all the water came out of the chicken. Yeah. And now it's shrunk.
It's a why why that happened while the other stuff that's not loaded up with that doesn't shrink when it's cooked, it has a much better texture. Now, the weird thing is, I guess not really that weird. He said the taste really no different. It's all about the texture when it comes to the ones that are loaded up with the water. And I wasn't sure if you're getting chicken. That doesn't taste like anything. Yeah, well, the it's the texture of the taste. He's like, is the same.
You, you can't really taste the difference, but you could definitely tell in the strangeness and the toughness of the chicken itself.
So one thing I did, which I think I talked about that I was going to do, but I did it, but I think it was after last time I got £10 of chicken breast from Classico Blue and I marinate it for 3 hours in the back in no in a in a plastic bag made for marinating, which is actually perfect for marinating because you can like move the food around inside the bag just by playing with it with your hands on the outside of the bag. You could use less marinade to cover the the same amount of chicken.
Yeah, well, you don't drown it in marinade in general. That'd be crazy. No. You want to have enough marinade in there so that one half of the chicken is always underneath the marinade. And then you can flip it around as you need to. But it was a homemade marinade. It the biggest thing that you want that I want in the marinade isn't even so much adding flavor. You'll get that.
But the biggest thing is tenderizing chicken is breaking down a lot of the the cell walls and so that you can have chicken that is nice and crisp on the outside, even roasted not fried, but just roasted to nice. Chris Golden brown but yet juicy on the inside because you're going to be you're not going to get that stringing this because the cells are going to fall apart when you bite into them. And that was great. It turned out exactly the way I was expecting.
So out of the £10 I saved about £3, put it in the fridge, and then I took about £7 and then I froze them after putting it into vacuum sealed bags. Yeah, you see, that was it. We finally got one of those a couple of years ago, and I probably haven't used it in two years. All right. Yeah, yeah, yeah. Well, it was because we, like, loaded up the freezer and that. Yeah, that's what the problem was in.
A lot of this was at the beginning of COVID when it was hard to get food that we did that loaded up, put it in the freezer, and then just kept buying fresh food to eat. It never started going. Yeah, the frozen. That's the. you're a prepper. What do you want? Yeah, well, it's also a pain in the ass because you have to then prepare and know what you're going to make two days in advance because you have to then take that well, get out and let it go. No, but this is, this is why you cook it first
because you. Okay, so you're don't. Yeah, yeah, yeah, yeah, yeah. If you don't cook it, then you're absolutely right. You're just adding an extra step to cooking by having to thaw it first. But if you cook it, cook everything. So cook the whole £10 in the grocery in Cosori. Yep. And I'll throw the full job to. yeah, yeah. It's consistent.
That's what I like about it is consistency and, and then you do a nice high temperature, crank it up to 500 degrees and then you don't have to run as long and it stays real juicy on the inside. But nice. And by sealing it on the outside. Yep. With that hot air. Perfect. Now, Doug, but then you want to know, do you like to read that? Have you ever. I've never even used this. Yeah, I. Yeah, I've used it.
I mean, I usually do all the time for rabbits, but yeah, that's not, you're not, you know, my snake seeing those. So the snake actually gets to be a lot more than they do. I've used it for sex abuse. The problem with civet is you do absolutely get consistency, but you're adding more steps because you either have to do a reverse here or you have to use the torch on the outside after SUEY Well, I was just wondering if you take your chicken, you cook it and then freeze it.
If the seaweed could bring that back up, the temperature without, you know, just kind of cooking it in that bag and being done that you could you could take the cooked chicken and then we'd bring it up to the right temperature. If you had chicken that wasn't cooked, you could also see we'd cook it. But one thing people have to remember is while soothing gives you great consistency. So if you're cooking a lot of the same thing, so it helps make sure that all those are identical.
However sweet is slow right by design, and so it is the opposite of a microwave. It is a much slower way to get your food to the cooked state than putting it on a 500 degree air fryer grill. Well, yeah, no question. Yeah. It's not for people in a hurry bringing something from Frozen. Well that's yeah, that's one use.
And if you want something like if you're catering or even if you're just cooking for a family but you're cooking like for eight people and you want everybody you want all the steaks to be identical or conversely, you got it like different people saying, I want my medium rare, I want my rare. Like you could do that was served simply by pulling out the stakes at different times in the cooking process when you know that they're ready.
Or you could do it to where you cooked all of them that are going to be the same at the temperature you like. If somebody says, I want my to be, you know, medium rare, okay, so you're going to cook it to 123 degrees inside temperature while we're surveyed. There's no such thing as an inside temperature. The whole thing will never go above 123 degrees if you set it up that way. Right. So it'll be perfectly cooked.
And as many of them as you want to that temperature, but it'll take you two to 3 to 4 times longer than just cooking it by using heat like, you know, high temperature heat. Right. Well, that's it. That's the exact opposite of the high end steakhouses around here. It seemed to be really into the fact of they have the ovens that can go to super high temperatures. I think over at Gibson, you go where they're like, yes, sir, over there, up to 50, 100 degrees.
So the you know, that they know how to we know what to do so that you do have a nice crust on the outside. But then the inside is still medium or medium rare or whatever you want. And that's what a lot of people do is suited for. Restaurants will do this is they will do the the prep cooking with suited is you can started first thing in the morning and get that now. Are you still hearing the dings or not? I don't know. I haven't heard of in a while. Good, good, good.
Another one, Jean. I wasn't sure if you were hearing them as well or not. So it sounds like they're not perfect jeans, little dinghies. Yeah, that's right. So. Well, they'll they'll get everything cropped up to basically 80% done using the seaweed. And then as people order steaks throughout day, then they can simply take your your steak, which is at 80% and then finish it to whatever level of cooked you want in literally just a few minutes. Right.
And you see something that helps the kitchen move things along. Well, yeah. When people are doing this at home with steak you often see them do the Swede and then pull out a blowtorch or something. They're just the outside. When I did my two months of nothing but meat. Well, it was meat, but it was mostly nothing. Bits lay for two months. Well you had the filet guy, so I mean that's the only thing that the fillet guy there.
So it was that that was essentially what I was doing is although I didn't do sushi because I'm also I just don't like waiting that long, honestly. And when you cook the same thing in everyday life, you know. Exactly. Yeah. Every day, you know exactly how long it takes to cook. Plus I had a, you know, a thermal infrared monitor to know to basically confirm. I really knew from doing it so often anyway.
So as soon as the steak temperature or on the outside it's like 162 degrees that I know on the inside it was 112 degrees and it was perfect. And but I would use generally when you stop cooking in order to achieve a certain internal temperature, the outside may not be at the level of having enough of that layered browning effect on the outside to make it really tasty, in which case you just use the blowtorch real quick and it in in no time at all. You get that perfectly grilled steak.
Look to your steak, which may not have looked that way when you were done cooking. You are listening to unrelenting chefs right here on the by the best damn cooking show. You know, just like Seinfeld, when you're sometimes you're ordering the ingredients. Sometimes we're talking about cooking the ingredients. Sometimes the ingredients don't show up. Sometimes they go through your Muslim neighbors house. And it happens, especially the pork. It's like, wait, this is an offensive thing now.
I mean, honestly, I think some people may categorize this as a food show. There is always a food talk. There is always attack that that's very, very true. Everybody needs food to live, although not all the time. You know, I took ten days off. That's the good old time. Ten days without food. I do feel better after this. Do you feel like you've had. Not anymore. I'm eating again. Yeah. I always feel great when I'm fasting. I've never. Not so great.
The first two days are always the difficult part because your brain is still thinking, okay, well, let's get a snack, let's get some food. But like four or five, six days into it is the best because now your body's adjusted to not eating. You're not spending a bunch of excess energy on digestion, which you normally do for a good chunk of the day. Most people do, and you just have more clarity and energy. I was sharing all my bio stats with nerds on the social, so that way of shutting down.
Yeah. Yes. I wasn't supposed to do that for a reason. Snips possibly. well, sorry guys. I just know the social. Somebody had to do it. Well, yeah, I know. Well, my lawyer had to send a letter to to Adam. So there was a beep. I heard a beep. You heard to be okay. All right. So that was on the iPad. Even though I have everything been turned off, I don't know, sound wise. So making those. it was my watch. That's what it was. The iPad shut down the phones shut down, the Mac shut down.
My watch is still in beep mode. So many devices. God, goddammit. I know That was the I tell you the I like the Apple Watch for the health stuff that it can do. But when I originally was just setting it up and I had put the signal on the iPhone. Yeah I'm just you Yeah. The first time you start messaging and the watch started buzzing, I'm like, I have to remove signal from this. Yeah. I don't want all of the, all of the notifications.
Too many that has to be ruining people's attention spans the way that they live. This concept. I mean, we thought it was bad just having a cell phone as far as always being connected. These. Why nobody picks up the fucking phone anymore either? No, it's all that. Everybody wants to just text everybody just text. And I intentionally I'll still call people and never, never, ever, ever. Does anyone pick up on the like the first time you call them.
I was going to say first ring. It's not even a ring issue. It's like you call them. It doesn't matter whether you leave a message or not, they're not going to listen to it anyway. Then you have to text them, say, Hey, I just tried calling you and you didn't pick up, Are you busy? And then they'll reply, yeah, that was, you know, I just ignore all my calls. I was like, okay, well, you want to call me back and I'll pick it up, okay? No. And that's the only way you phone calls work it.
We've gone from having asynchronous phone call communication where anybody can call at any time and generally either get a human or if they're not available, get an answering machine and then leave a message for them to get later. We've gone from that to really more of what we had with Telegraph, where it was like these messages are going back and forth, but they're not in real time, they're not asynchronous.
So you can't you can't just decide to call somebody out of the blue and start a conversation. You have to synchronize. You have to plan for these things like, okay, so should we do a zoom call or like a signal call or like the phone call and I can do it at 4 p.m. in about 32 minutes. Exactly.
And then the other person has to confirm via a text message, and then you send them invite because God forbid, they don't show up to your Zoom session or whatever, and then wait for them to confirm that they got the Zoom session and I checked the little accept box. And then you have your phone call. I mean, this is I really feel like we step back in time an awful lot because you didn't have to do any of this shit back in the eighties and nineties.
You could just have conversations any time one person was interested and the other one was available. Yeah, you had more communication because there's a huge difference in the tone and how many things you can get, you know, through as far as a subject matter with a phone call or a direct voice to voice conversation like we're having here over, I'm going to do a text because nobody wants to put like ten pages into a text, right?
Except I do have those friends that have decided very self-centered li that they can't be bothered to tape anything. So what they do instead is they click on the little recorded voice memo message that button, and then you still get a ding on your phone that somebody sent you a text and then go look at it. And instead of reading it, you see that it's a nine minute recording from your friend, your alleged friend.
You're like, you could have comments like, for fuck's sake, why did you see you just gave me work? Now you're basically here. You don't know what this message is about. You don't know if you're going to be interested, but here's 9 minutes of your life that I'd like to. Yes. So go ahead and listen to this and then decide once you're done and whether or not you want to reply back to me.
And so what I love to do is, is if I get those, is call them knowing they're not going to pick up and just fill up their voicemail with the reply. And then they say, So I didn't hear back from was like, no, no, no. I left a voicemail for it and I don't check this. Okay, I guess you don't know what I replied then.
If you're not going to check it, if you're going to make me listen to your frickin voicemail recording on the phone that you're going to send to me instead of typing something in there or just picking up the phone calling me, then be prepared to actually listen to your voicemail. I leave for you and there's no excuse.