Hello Food Fam . This is the Walk and Talk podcast and I'm your host , Carl Fiodini , and we're podcasting onsite at Ibis Images Studios , where food photography comes alive . Get with John Hernandez . Check him out at Ibisimagescom .
Today we are talking bone in bison filets and 14 day dry aged derac pork chops and our amazing , talented , awesome Hollywood Schlissel of the Hollywood Schlissels and how he cooks it up . Mr Sir Chef , Jeffrey Schlissel , how you doing , brother ? I'm in recovery mode .
I know you are , bro . Yeah , it's been a world-win roller coaster week to say the least .
Yeah , but you're kicking ass .
Yeah , you've got it when you're doing what you know behind the scenes . I even told a couple people they should actually make a bylaw change that if you want to get on the board and sit on the board , that you have to be at least one time in the kitchen assisting , because they get to see the . It's not like you're .
I dream a dreamy where poof the food comes out . There's a lot more to it than just doing that .
Sounds like debauchery , let's get into it . But first I want to hear about man look first of all what happened today . I just for everybody who's listening what happened today is pure carnage .
Yeah , I looked over at his kitchen counters . I told you I went against my religion to leave it like that .
It's okay . What's more important is what ended up on the plates . Let's talk about these sexy dishes Go yeah .
So we did two versions of the dry-aged 14-day dry-aged dry-aged dry-aged dry-aged porcho and it just leads another level . I was talking to Vicki Webster and she's like you can't dry-aged pork , it gets slimy . I'm like , yeah , they figured it out and it's just so much more depth to it . So we did two different types .
I have one rub that we did was a beet and beet powder and blackening seasoning .
I wanted something that was really deep and rich , complex , and then , after we cooked that , we kind of took the fig jam and spread it on top , served that with donut peaches , which are in season right now , some Florida corn , a little bit of garlic , a little bit of Tuscan kale for green , a little bit of heat from the fresco peep peppers , and then we have
the beautiful oil that we get over from Alina oil , that nice , beautiful Italian spiced infused oil . Oh , the Calabrian .
Yeah , it just really pops out .
The second version of the pork chop we did was more of an Italian influence . We had some copa , we had some basciutto , but I didn't want to throw it on there , just like deli-ish . So I crisp that up , threw in some fennel pollen , some fennel , and then the fennel seed , some sage .
Some even cooked the sage to get it crispy took the fennel beautiful like those little green leaves that are spiky and then caramelized or crisped that up , put that with some mushrooms , some burrata and you know , because I have to bring the burrata and that and then we used the Tuscan kale too , so it gave some char to that Today was fun .
Yeah , like it was . You know it's always fun , right ? I mean , what we do here is pretty amazing , but like the dry-aged pork chops and the bone in bison , it was just really . It reminded me like we should be out on the trail somewhere , you know , out in the prairie , over a stone fire or something like that . You know what I'm saying .
Yeah , and exactly the second . The first presentation we did of the bison bone in I wanted to kind of emulate that took a very dark plate , wanted to give that feel charred the corn on the cob , stacked that up and like staggered charred the fresco pepper .
So when the when you get listeners see this picture , there's going to be like little rosettes that's actually literally the paper or the skin of the pepper that I kind of rolled up into that and formed the rose . And then we have charred peaches on there as well .
So I wanted to make it that you know you're out on camping and you're on the trail , like you said . And the second version of that I mean like a mushroom and Tuscan kale .
Let me tell you something . I love it . I love it , it's good oh my God .
So we I definitely had fun today .
If my name was Fabio , it would be perfect . Oh , and if he's ever hearing me talk like this , he knows what I mean . Fabio , that's out to a buddy of mine , gotcha , yeah . So yeah , um , all right , you worked seven days like straight , yep , yeah , but you were hanging out with some serious , serious people . Talk about the ACF .
You know the national convention there'll be . People always ask me what , what's great about the ACF and I I'm always going to point to the networking abilities . But the convention itself it's when my family , when the cartel family , gets together and we can see each other and catch up and spend some time . And good God if it wasn't for them on Monday morning .
So we had Justin Sutherland . A great guy was in a terrible , terrible boating accident last year . I missed the opportunity to come out . They invited him to be the keynote . I love the guy to death . I even called him out on Sunday at the opening reception . I said dude , um , you're a barbecue dude .
And he's like , yeah , I'm like , what's the deal with the FAH ? And like I told you , the FAH was was nine different touches for 900 people . That's 81,000 touches .
And what I said to you was get the FAH out of here . Exactly cause that's that sounds , and that sounds like an enormous amount of work .
It would have been would have been in for two of us . Jeremy Abbey and I were kind of the you know , the cohorts in the back and we we rocked it all out . Jeremy did a phenomenal job before and during organizing some of the stuff that needed to be done . Ryan Manning needs a huge chef . Ryan Manning came out and was volunteering to help out when you're .
When you're dropping the names , you got to say where they're from .
Jeremy Abbey is from Detroit , michigan . Ryan Manning is literally right up the street in Orlando . Jason Puker from Missouri he's the prime trucking driver . Believe it or not , they have a chef there . He feeds 1700 in-house people a day . He's got a great story . I can't wait to get him on the show . All the cartel people we have .
Jacqueline Quinn she was screaming at me . She's like thank you for your podcast . She listened to Dallas . She drove five and a half hours and all she did was download the podcast and listen and I'm like well , how was it ? She's like I love it .
And we were talking to somebody , one of the vendors of the trade show , and I was talking about Michael , the Michelin star , michael Calantes , and then all of a sudden she hits me . She goes is that the dude about the dirty hot dog ? She went real south after that and I'm like yes , that was Michael . There was some great time .
There was an opportunity where you and I were texting and I'm sitting at a table and somebody looks at me and goes how the heck do you guys come up for the ideas and the food show ? I said , oh my God . As a matter of fact , let me show you . You're like what do you want to cook today ? What are you going to cook ? How about this , how about that ?
And I'm like , okay , friday is okay . And I go . That's literally how we come up with the ideas and they're like well , keep doing what you're doing , because it's fantastic .
Yeah , a lot of people , I mean we do . Obviously there is a lot of thought into our show and overall what we're doing , but a lot of times it's a shotgun . Yeah , really From the hip .
Yeah , I think we went some really good restaurant places , but I mean every restaurant we went to , I think it's actually the people you get to speak to and I really got to speak to some just wonderful human beings .
You know , normally I'm not about name dropping , but today today , and only today , you're allowed to do it . You know , let's . I'm open in the doors .
Let's do it All right . So I met the corporate . I don't know his exact title . For me he's the corporate executive pastry chef for a small little business called Disney World .
Which one is it ?
Yeah , the one chef Stefan was just . You know , you look at that individual and my first question to him was after we met and got introduced . I said at your level , do you still get in the kitchen and cook ? Because you know at that level , how much can you ? And he goes and I'm like how do you come up with your ideas ?
And he looked at me and he goes I speak to people like you because you guys are innovative and you're out there doing and something like I'm going to copy you . I'm not going to emulate you , but I'm seeing what you're doing . And I was like , wow , that's really cool . But he also has an R and D kitchen that he does a lot of stuff with .
He goes out of his way to stay on trend .
Yeah , huge , I could . I mean the guy , just his whole story is not to be a pun , but it's magical , it really is .
All right .
Yeah , the next person I would have to . You know , I saw Elsa and we a couple of years ago . We met during the women's summit and L looked absolutely radiant . She has dropped an amazing amount of weight and she's just one of those people just at her level . She's still just a human being and that's what I love .
She's still connected to the individuals and that's fantastic . Amy Sins she won a presidential award . She's like one of these local New Orleans chefs , but she's also one that helped out in the hurricane .
Yeah , I mean Amy , amy got an award , Ryan Manning , keith Sarison , brian Manning got awards yeah .
So it was . And Dina Aldridge also . She was a real . These are all members of the cartel family . They all , they all got presidential awards . So it was really . And also , a , Dina actually got inducted to the AAC , which is the American Academy of chefs , which is a huge big deal . So hats off to her , hats off to Rockwell Paradiso .
Gonna know an honorary one as well . He was the voice of the the ACF for years , up until like two years ago . A year ago , at least the other drink names , jordan Wagman didn't have any idea he was from Canada . We start talking . He's like , oh , I went to school in Fort Lickerdale . I'm like , well , he said the other version of that .
I'm like , no , it's Fort Lickerdale . And he went to the Fort Lickerdale Art Institute and I was like , really , and he goes , yeah , you know Bimini Boatyard . And we started going off and there's this one gentleman who just started listening to us . His name is Tony DeFranco .
He actually has no way Wait , wait , what's his name ?
Don't need the Franco . Don't need the Franco . Yeah , his daughter is going to culinary school with Pam Bedford out of Gainesville , florida . She's a high school teacher . Allison , his daughter is a senior .
She wanted to come and he drove his daughter , got stuck in Alabama literally on a bridge , ha-e-haw , couldn't even get out of his car , like what happened to John when we were filming over in St Pete Down one time and they had to get a tow truck . By the time they got in it was like 13 hours later . They were there the next day .
He stayed toe to toe with most of us almost all of us the whole time . I mean , he rocked it and so did Alison . She killed it too Another big name that we talked to . So what happened was with the Franco and I and Jordan when he started talking about Bimmy Boatyard . We've all three of us started talking about two things Kong Chowder , bimmy Bread .
That was all . That's just what started the whole thing . I'm like I'm still searching for a Bimmy Bread recipe . Gerald's , some bright was there . There was Chris Vaughn and his buddies . I only remember the last name is Solomon was the one guy's name I can't remember off . They had him , so I apologize . The three of them were just rock stars .
They were serving Haitian food , but they did it with their own twist , with gumbo , and it was just outstanding Sock .
Passe .
Yeah , naboo-lee , I got you baby and I was like Babacoo , babacoo Fa-star , and he had actually a huge bottle . He's lucky he got that out of the room because I was going to steal it . Don't you dare . The other guys are the people that we ran into was Vice President to the small little thing called the James Beard Foundation .
What's that ? I'm kidding .
Another gentleman we ran into and we had dinner with was the Vice President of Nutrition for the Utah Jazz . So there's another aspect of the industry that I didn't even know about . So that was really cool to get to know them . Keith introduced me to this gentleman , Manish Patel .
He has a wonderful restaurant called Tava in New Orleans in the warehouse district and he's just an incredible individual and he does great Northern cuisine . And the next that was Tuesday . The following night I was allowed to not allowed . I was offered to come with them and I could not turn that down .
We went to his uncle's place called Saffron and Saffron on Nola yeah , that's the , it's even his . His uncle came out to the table . He was talking about the Southern cuisine and how he was from the North and he got involved in it . You know , obviously you know , Keith was amped up . I met a new team member for Keith's team . Her name was Nicole this .
This woman is hands down a rock star . She's in the age of how long she's been on the earth . You wouldn't say , yeah , this is BS . She has such an old soul and culinary and she knows what she's doing and she's just so intelligent and how she puts things together and gravitated to the Indian cuisine that Keith is teaching is just amazing .
Didn't I see a picture of something with a gal with a Michelin or something like that ?
Yeah , she had three star Michelin .
Yeah , ryan , little something there too .
Yeah , ryan got the hanging out with her . But it's just amazing because you get to meet all these wonderful people and like people are coming up to me like do you know who that is ? I'm like I have no idea . To me they're just human beings .
I think the only the only chef that I met through the ACF that kind of geeked me out and I was like star struck and he's in most down to earth humble individual was Ivan Orkin , just just a great human being .
But I also love hanging out with somebody who cooks , who's Jewish , that cooked the best ramen food in Japan and out of 8,000 restaurants he was number one as far as that's concerned . So it's pretty cool .
Justin's Southern , like I mentioned , but for me it's more like , you know , chef Jay-Z and all the family members , suzanne Greer and I get to see them , get to meet with them and hang out with them . We have a new member of the cartel family . Her name is Morgan .
She was walking around for three days and she was about to have like an episode and she did it right in front of Fiona Espanana . So Fiona was like don't worry , I got you back , I understand . And we kind of like put her underneath the cartel umbrella and she was just . You see , the facial expression just immediately changed .
She felt like she was a part of something , and that's what it's all about . I mean , if you're at a convention , the best thing you need to do when you see somebody say hello to them get to know them . Alan Matic , who was there , is another guy who's a friend of mine .
He actually volunteered the entire day , every day , for membership until I think it was Tuesday , because he was in taking care of his new grandbaby . So that was really awesome to see that as well . Excuse me , my recovery , like I said , is still going on .
We had an opportunity to speak a little bit the other day and I was . I genuinely felt for you because I heard your voice and I knew that you had just you had been through the ringer . It was that Thursday . I don't remember the day , man , I just remember when we were on the phone I was like damn , this buddy got beat up yeah .
So Wednesday to Thursday it was the cornstarch . I mean yeah , no , I didn't need to go through this with the New Orleans heat .
I'm saying like what do you ? You know , that's yeah , that's legit .
So I mean , for me it was that Wednesday morning . I woke up at 530 in the morning . I had my flight was supposed to leave out at 530 in the morning . I was out with Stefan and Alejandra , another wonderful Mexican chef just second year she's been there . Amazing . She made tamales . She told us about tamales where it comes from .
We had three , four , five , six , eight chefs from the Navajo School . They threw down fried bread . That was just amazing . They did a presentation on Native American cuisine and they , when they threw it down and they gave me the actual fry bread . What was really cool about it was it tasted just like a roti .
That was like done in a ten door and Keith happened to be in the room at that time . Because we had this , we had to shuck 200 oysters .
Oh my gosh .
By the way , all the cooking we did for this convention was done on four induction burners and an oven .
Just something , a piece of information . You shuck 200 oysters . Okay , yeah , for how many people ? About 150 . Okay , so you know , when I was growing up in the 80s , our family , we used to go to Sebastian Inlet and we would go climbing and we would have garbage bags full of clams for 30 people .
Garbage bags of clams , right , you do the whole shucking and the whole thing . I'm just saying , like we , you know , I put in some work .
The funny thing is is when you have guys and those , the people that were actually doing the Excuse me , the people that were actually doing the shocking . They're from the Northeast , so it was BJ , which is Keith's of sous-chef , ashton , who is this wonderful human being who is actually I'm gonna drop another name , he's kind of a big deal in the industry .
Ashton is actually the R&D chef for Thomas Keller . Oh , Wow . Yeah , he's a great individual . He was unchopped , he's just . It's like you look at him , you know he's gonna go somewhere and he's gonna go somewhere quick and he's gonna go somewhere fast . He's a really great at human being . We had the young chef's president also shucking Isaiah .
He's an individual . It's another one I have to keep an eye on because he's gonna be just like Ashton , if not better . And then you have these guys from the Northeast shucking these . Mama , mama , luca . Oysters and they're like where are these from ? This is I'm like they're not from the Jersey . That's what we get down here . This is what we do .
Keith actually was the first time he actually had a grilled oyster was at saffron , which is butter . They do little like a little , you know , crumb on top and they did their own twist with some Indian ingredients . He's like I've never had this . He took it . He's like I'm not gonna say it's bad , it's , it's different , but I'm I really love it .
So it was something that was great to see , that he get to see something that he's never eaten or seen before and in the Ola .
Well , you know what's what I really want to do at some point , because you know I've not really been out there on Indian cuisine , right and , and you did a few weeks back or a few shows ago , we did something and had a little bit of a Indian flared to it .
I really would love to expand on that and maybe have you know Keith , or , or you know One of the others you were just mentioning to . You know , well , on the show , get here , will cook a little bit . You know what I mean . Well , there's one individual .
I ran into at the pop-up for Keith and Manish , the gentleman was sitting in the left-hand quarter . I didn't know who he was . He was in a deuce . Later on they were at the Marriott . Now it came up and somebody introduced us and I started talking to him . Lo and behold , he's actually .
His name is Sean pooch Rivera and he's like a local , like Like star chef in all us and he's on that geo and we got to talking and he's so amped up about becoming a Florida . So , pooch , I just threw it out there , you're coming and if you want to bring Manish , I know he's in Chicago of the two of you guys definitely .
Yeah , that's foodie patootie .
Yeah , yeah , yeah he's a cool cat man , I mean just a great individual he seems like , and he was digging your you know shit show supervisor . Instagram . Yeah , yeah , you know , I have to represent .
Yeah , we need to get him on . He's probably cool oh everybody .
I mean , Everybody else wasn't . Yeah , you know right .
But I mean it just , you know he seems and it's all , it's all .
Here's the lo and behold , the the long and short of it . Every meal we had , it didn't matter how good or bad the meal was . What made it , even amplified it even more , was the people we're having the food and the dinner with . And that's that's true . I mean it you would . Food brings people together .
So I just want to be clear about something . Okay , I'm coming here to I this image of studios and doing what we did .
I kind of brought it up today , back in my early 20s you know , 21 , 22 , something that a bunch of guys and gals that we used to work together in the industry we would get together on a Sunday night or whatever it was that we would get together and we would cook all sorts of cool stuff you know , there'd be a lot of alcohol involved too , naturally ,
because it was , you know that was the time . But we would do all these things , play poker , and it was like really a camaraderie and it was awesome that what we're doing is , to me , reminiscent of that , like , I think , going forward .
If I was to look forward 20 years , I'm gonna look back on this and this is gonna be like just a super awesome Memory experience or whatever to kind of lean on you follow 100% because I think what we're doing here special and we're doing it's fun and the food .
Imagine having some of the chefs are being that . We're talking about coming and do some of their style of dude Bro brah , okay , like BRU H you hear me .
Like I'm telling you , I Just I think that's gonna be the coolest thing ever . It's almost gonna be like a social club for for chefs and people like me . Yeah .
Well , chefs and me and John .
Yeah , um , all right , so let's let's move on to something a couple of Last week , a couple of weeks ago , we touched on the lab grown .
Yeah , that was I don't even ask me what day it is . Yeah , I know , I had to ask people you're still funky , but you still .
You know you came to get . You came right today with the food man .
Well , I'm still under that . You know , gotta get the food out , yeah .
I'm glad . I'm glad , I mean , you're certainly not into , you know , cleaning up . Yeah , sorry , john , we um . So we yesterday , last night , miss Nicole Cruz from Circle C farm , we we've recorded three podcasts .
Three actually had the time to do three .
Well , I had to cheat , you know , I had the kids man , like they destroy everything . I love them so much but my goodness , I can't . You know , um , you know she was like Carl , you want to . You want to like kind of knock out a few more . I'm like you want to .
She's like , yeah , I'm like yeah , okay , truth is she's , you know , infinitely more busier , more busy than me , but we were able to put it together . So we did touch . We did touch on the lab grown also , and I feel like we should , I feel like we need to stick on this subject for a little bit .
Yeah , I did talk to a couple of the chefs , to where we're there . You know pretty much their consensus was , you know , yeah , no and out of two out of 200 out of 200 .
You know , when we did the poll , 98% of 98% of everybody bless you . Perfect timing . Perfect timing because you know we're gonna breath . We're bringing Nicole in right now and Are you Salute ?
I am loving listening to you guys in the background over there .
Oh , in the green room that's right , you're in the green room .
He's got a long long distance now .
Yeah , we're live . Actually you should , nicole . It's funny is I actually mentioned Gerald Sunbright . Actually lives down in Naples and I mentioned you and your farm and he goes . He knows of you , he's okay , he's in the meets too . I need to connect the two of you guys got his car . I'll send you his information . He's a . He's been on Bravo .
He's just a really very , very knowledgeable on beef and I would love to hook the two of you up , so that would help both out . Cool , cool thanks , yeah my pleasure , all right .
So listen , we have the farmer , we have the chef and we're talking lab grown proteins . Is it Frankenstein or what ? What are we talking about here ?
Yeah , I want chicken .
I'm not digging it See . Okay , all right . Okay , did you prime him for that ?
No , I listen to it . He listened . Oh , okay , somehow I this morning I got that blink , they got a link , and I was like I'm like , oh , I was just fallen told again , I bet it was coffee coffee conversation .
He came prepared today a little bit , you know , that's all .
I listen to . Hey , how was , how was that door rock ?
Uh , stupid , it was so stupid like it was literally like the wagyu of pork it you ? Didn't even need you didn't even need a knife to it . I , john's still over here salivating them .
Even John said he goes uh , I don't know where you're gonna end up or what you're gonna do , but that needs to be on a menu .
Yeah , yeah , especially the one that with the beat in the blackening rub that we did . That was the one he was talking about .
So which rub ?
was on there beat and blackening seasoning .
My god , I mean okay . So uh , Nicole , and fig jam , and fig jam . That sounds lovely . Do you remember Just I don't know , wasn't that long ago , several hours ago , when we did our thing ? Um , I told you how excited I was about today .
Yes , you , I , yeah , you were , and that was before we even got on . Yeah , you started talking .
You started talking about wagyu , and then we got into uh , you know , that primed me , it got me excited about today . Yeah , and , as it turns out , my expectations Were not only met but beat , like I am so F and happy right now , like he actually beat himself . I beat myself , I uh .
I'm good he beat himself .
Yeah , I'm in control here . I'm large , you know there's actually .
Other listeners have told me they're like I'm so surprised I don't cuss and you're the one that does .
But I don't cuss really .
It was only a few times look at the face on him and Nicole's laughing at you .
Right now , you guys are out to get me , that's why ?
Well , I'm quite free flowing , just not on recording .
Yeah , listen to call the eyes Eye roll . That john just did was absolutely the same as my wife and my daughter do to me , it was perfect .
Oh , oh , that's so funny . All right , frank , back to the frankenstein petri dish .
Okay , you guys suck .
All right , what's from ?
frankenmeet ? No , all right . So basically , yesterday we were talking about how , um the general consensus at the moment is it's really not being embraced , um , and , and that is that's kind of where we are in the .
In this situation , and unless there's um , unless there's a major marketing campaign to make it sound pretty , I don't know how they're going to get around the . I don't know how they're going to make people want to .
I don't . I don't think that they're . I think they're just going to slide it in and pretend like it's always been here .
Go ahead .
I mean I'm not going to do it .
That's what she said . Oh , my goodness .
You should have seen the chicken .
You should have seen the two 12 year olds . You should have seen the two 12 year olds at the table Looked at each other and I went go ahead .
I was I passed on it , nicole , and they pulled me in , you understand .
I do .
I had to blame it on them , john just pointed at me and said it was me and it wasn't . I didn't say a word , I was all you , I didn't anyway .
So , chicken , I don't think they'll ever be able to do it .
And here's the reason why , for me , think about GML . If European Union has an issue with GMO and they don't allow in GMO with materials , you think they're going to allow that in ? There's not any of all the people with the vaccine . No , I can't do it because there's not enough medical data on it . How , what's the medical data on lab Chrome Neat ?
And that's exactly what we were talking about when we were rocking this out on the podcast yesterday , and my whole thing is yeah , but if Europe is not touching GMOs , they're not going to touch this . My RNA , my body , my RNA .
You know what I'm saying ?
Yeah , 100% , 100% . But they're going to roll it out and they're going to . They're going to meet the minimum label requirements , whatever those may be .
I was going to ask what could be the minimum minimum label requirements on growing meat . Nobody's grown meat in a lab before .
No , but USDA has approved it . And then the label requirements that say cultivated or cell cultivated meats . That's great . I haven't gone and looked to see what the you know the micro size writing is going to be required in order to have it disclosed .
But when you put chicken next to chicken and people become accustomed to it because they condition the general populace to think that it's been here all along , why , why worry about it ? It's just chicken , don't sweat that , it's just chicken . It tastes like chicken .
And they just put it there next to the other real chicken and people will grab it and they'll just become conditioned . And then you know and I read the fact that these , the two chefs , have jumped on this one on each coast .
And you know , maybe it's because they want to be in the forefront of it , but somebody in the farming and well , possibly , but I don't know that , so I won't .
You know , I'm I'll throw it out there , because that's speculation too , yeah , my part , who knows ?
I mean but , but , but it could . It could also be that from a philosophical standpoint , because , to Carl's point last night is that there are places that have that are food deserts , and if we need to address food and hunger , we need to address food and hunger . But I don't know that that's the way to address it .
And look , I was trying to find a personal opinion .
And all I was trying to do is I'm I try to be fair , I try to be a balance to the visual yeah . And and I'm looking for something to to say okay , you know what , if , if this is something that's going to happen , then what are the positives that we can attach to it ? Right , we did , we said natural resources , no cross contamination , yeah .
Right .
You know no feed , no bird was a 30% normally in a commodity chicken farm is 30% death rate or even higher yeah .
So Ireland is looking to .
I said on my farm but , yeah .
Yeah , I know , I said , that's why I said commodity . Well , listen to your phone , yeah .
Come out of these Hear this . So Ireland is looking to destroy 200,000 animals , cows in the for this , in other words , to usher in this , this lab grown product . So you're going to destroy and so they're going to yes .
Good .
Yeah .
So they can have a stock , so that they can have petri dish beef .
That's what it's , that's what it sounds like . I mean , we're looking at it's to fight the climate change . Yeah , but the climate change is part of the whole .
Yeah , because that's why we have our hot flashes right now . It's not the other balloons .
Yeah , it's cow farts . Cow farts are making everything terrible . Come on , give me a break over here , well that , okay , it is .
That was my fight with vegans . They , I was like I'm not eating vegetables because they can actually help the earth . I'm eating the problem , which is the cows and the pigs and I'm having a lot more fun doing it Right , they love me .
Well , I have plant based , I have plant based , I have a plant based farm .
Yes , you do , yeah , yes you do .
I mean my cows eat grass and my chickens eat grass . I'm eating plant based meat .
Correct . And so do your pigs .
Yeah , everybody on the farm is eating is is everything is grass based , but so . But here's the thing the climate and everything in conjunction with the beef and what they're looking to do with it , it's all connected . All of it is connected and you know what's going to happen if there isn't any other traditional livestock left .
Like you know , that's obviously what , what , the what , the plan , the play is , you guys are forgetting one other aspect of things .
people and I , I shot you the shot of it and you're like absolutely not Remember . I showed you the brownies .
What .
The brownies I was cooking when I was in the oh in Holland . Yeah , we had a guy named Joseph uh Voon . He was uh presenting his bug based diet .
Oh yeah , yeah , yeah , yeah , yeah , yeah , oh man , so we made .
Yeah , we talked about that too , yeah .
Mealworm and cricket powder brownies . And then we did , uh , avagwacamole with black ant caviar , quote unquote . Um , you know , they're plentiful , and everyone here in South Florida , when you're riding a bike or even walking here , or even cutting your grass , you're going to get gnats or anything else in your mouth . Why , of course ?
Um , yeah , this one's looking at me like F .
No , yeah , seriously , I should drop an F bomb on this . I'm not gonna , but that's how strong I feel against you . You're not going to make me nobody's going to make me eat freaking bugs . I'm sorry , ain't happening .
Yeah , but how did it taste ?
There was no taste to be honest with you .
Only if you taste it like it's normal .
Yeah . And then there was a cricket powder normal there was . There was some um distinct flavors to it . Like I had a little bit of vanilla , the ants smelled like chocolate . Uh , when you tasted the ants , they had a little bit of a lemon or a tartness to them the mealworms , cause they were fried .
I mean , Christ , you can , you can fry my finger and it's going to taste good , so it doesn't really matter .
Yeah .
I mean even even what's just funny . We had some students in there and I gave him the brownie to taste and then one of them looked and he's like there's bugs in this . And the other girl goes . I just finished mine , I'm okay and I'm like . You want more .
She's like no , I'm good , so as soon as she realized it , but before that she was like oh , this is really good .
Interesting .
Yeah .
So I'm going to kick back to the , to when we're consuming , when we're consuming these bugs . Okay , I'll , I'll , I'll bite on that , no pun intended . Um , how are we cleaning ? How are we cleaning and sanitizing , and what chemicalization process are we going through in order to make these ?
That's a great question . That's incredible . Yeah , Great Joseph , you're listening . Go ahead and email me Um the kingpin at bacon cartel .
Yeah , Joseph , look , no offense or anything but , I , just that's not . I don't want to . My palette doesn't call for uh , for creepy crawlies .
There are some out there that think that's the next protein source and it's a viable protein board . Guess what ?
That might be a great protein source for somebody else or a group of others . I don't care . That's not what I want , that's not my culture . You're not taking away my cheese and my prosciutto and you're gonna kiss my ass .
Like seriously , I'm not doing that . That's but to the point , though . It's totally acceptable for people to choose what they consume whether it's cultivated meats or the pastures like what we do , but it's a choice . I think the bigger issue is that it's not becoming a choice Correct .
So I don't care what other people choose to eat , but don't try to control and manipulate my choice of what I choose to eat .
Not from my cold dead palate .
Yes , that was what .
Yes .
Yes , you know trademarked .
Hashtag . You heard it here first folks .
Yeah , hashtag , Sorry , sorry , hashtag . So you know , whatever people want to do , they can petri dish all they want . I mean , they've had mock meat around for a long time .
I mean , look , Aldi just got slapped again for horse meat . Yeah , you saw that yeah Again , mm-hmm , you know as long as you .
Well , in some countries it's a delicacy .
Well , in Europe they're allowed to do that , and in the Middle East they're allowed to do that . I mean , listen , you could do that here , as long as you put it on the packaging and let's talk about the USDA when they put something on the package and said beef . It might not be beef .
It could be other realms of beef stuff that people would normally not eat , which is called the offals .
Well , you know there's an in a lot of the what the hell was that ? That was my phone , oh , okay , so I thought it was like they're here the alphabet they arrived at the door .
It's the lab-based chicken people .
Oh , my goodness , it's oh my goodness , all right . So , yeah , jose , yeah , I forget it . Jose Andres is people that was him at the door .
Yeah , he's like get open the door , All right .
You know , I totally lost my train of thought .
man I'm trying to run a professional show here and he's not drinking .
Maybe that's the problem you know what Can somebody . We're not having to beep him .
Not yet All right . Yeah , I don't know we were talking about lab-based meats .
What's your name ? Yeah , that was me the other day . I had no idea what I was doing .
Yeah , I'm not going to get forced into any of this stuff . I think everyone should have their place or an opinion , rather Well , you know , like opinion is like .
You know the other thing too , sure , yeah , and that's where they can stick the bugs .
Do you know what I'm saying ?
Yeah .
Well , here in Florida , you might just find them there . Oh my God , that's so true , this is so high , it's 110 today .
I haven't , I've never seen so many as many horseflies as I've seen around my house . It's crazy . You look and there's these ominous . You know they're like little Volkswagen's . You know what I mean .
Like , yeah , it's terrible , I'm sorry , yeah , the gnats this year are horrible .
Everybody was asking you about .
Why don't ?
you catch them what Nats , and then you can Eat them yeah . Just all of it .
You throw it in a grow , we smoke them .
Oh yeah , I'm good , you know , I'm good .
Well , okay , so we can use a collection .
But listen . I'll try anything once yeah .
Yeah , I'll try anything once . Oh good , yeah , not me , sorry .
Well , you getthen . You get to be the test guinea pig for the cell created meat .
Not that , no either . No one thatno .
That I won't try . No , you do I'll try all natural stuff .
I won't try man-made stuff like that . Let's put it that way .
Okay , I'm not a proponent of dogs and horses or anything like that either , but I understand that there's places in the world that do it and that's their own .
Well , we remember faces of death and the monkey , yeah , so that's not .
Or Indiana Jones . Yeah , double the doom , yeah .
And that's not for me , but I mean I'm looking . Allthe weirdest thing I tried , I think , was Fugu , that's the blowfish that could kill you .
Ah , yeah , sure , oh yeah okay , I had that twice . Yeah , I'm still here and you're still here , I mean I had a really good chef .
A really good chef , Good sushi chef . But I mean , like I said , for the most part I'll try anything that's naturally made .
Right .
Yeah , we've heard that about you .
Yeah , yeah , sorry , I'm not a good , I'm not a good , I'm not a good so , but let's Okay , let's All right .
So general consensus we need more information on Yep , on Petri dish proteins . I'm not sold on it , that I will be . I'll keep an open mind , but I just don't see it happening . How would you ?
Now would you feel that's a good question . I'm trying to word it the correct way . I have two pieces of chicken in front of you and I'm not going to tell you which one is going to be lab-grown and which one is going to be from Nicole's farm . And then you taste it .
Would you taste it that way , or would you have to know that that is the lab and that it Because you ?
Well , so I mean , look , I'm not a A , I'm not a prude right , it's not that .
No , it isn't the you know what .
I'm saying I'm so against the act of a lab , the concept yeah , it isn't the concept .
Yeah , consumtually speaking .
That's not my issue my issue is that it's force-fed literally , and I'm not going to do that .
Right , here's my , yeah , here's my version of it . I want to know about the testing on it .
Yeah , Well , there's all of that too .
How do they know that it's safe for human consumption ?
I've consumed things in my life that I probably never should have right , and it's probably worse than whatever this is . But have you ever been to New Orleans ?
Yes , I have several times You've probably eaten stuff that you should have never eaten .
I've also eaten a lot of fast food , so who knows what I have when I'm eating there ?
I'm talking about the drinking that you do in New Orleans and I've done it all , man . Yeah , I forgot about the . Tell you about that night .
New Orleans is , in my estimation , infinitely more dangerous than Vegas .
You can do . Mark Twain has a quote about the cuisine . It's more of a sin in Vegas than in New Orleans , than anywhere else I am in agreement with that . It's true , I mean the scene , because last year was Vegas , this year was Nala , so I have to admit .
Yeah , next year we're going to go to this Phoenix . Yeah , we're going for the ACF convention . Well , like I told you , the book comes out , we got to get . I got to get Rennie on . Man you got to , it's been , it's time , time to get them on .
Well , he just took off this Wednesday .
Yeah .
Yeah , the power was turned over on Wednesday night . Yeah , we got to get them on and speaking of which , real quick big shout out to the Atlanta chapter four winning chapter of the year . Fantastic , that's all I know about the winners . I don't know who else won chef of the year and educator of the year .
I actually was working with the chef educators of the year and I don't know who won .
You were cooking . A little bit Speaking of cooking , let's talk Wagyu Wagyu , a little farm , a little farm called Circles Sea .
Hang on , hang on . Can we back up to that chicken real quick ?
Sure Sure .
To the question that Jeffrey asked , I think if the meats were side by side and they were both authentic in what they are trying or consuming , lab grown would be not so much of an issue .
I agree with that , okay , but because of the fact that I truly think that there's an ulterior motive and design in its cellular structure and it being a conduit for alternative things , I don't believe that it's being created as it's being intentioned to be 100% Especially I've already warned us , they're going to be starting to grow humans in the lab .
Yeah , I mentioned that they are looking to turn down the volume of traditional farming , whether it's on the produce side or on the protein side . Right because it's taxing the natural resources and such , but they're coding .
They're all proud of themselves because they're coding vegetables with the mRNA vaccine structure . We already know BS .
The whole thing is BS . I don't know what to .
It's , you know , and we don't need to necessarily go that direction . But to your question , I think there's people that wouldn't be afraid or not willing to taste it or try it . It's just that one bite that you consume . You don't know what's really in that bite .
Right .
Wow .
And that would be . I think that would be the issue . And then the other thing is where ? Because we're all in the menuing space . So how , what is the requirement going to be for menuing for this ? Where is it going to have to be menued ?
Is it going to be a little asterisk at the bottom that says little C equals , or is it going to be C-C , you know , for so cultivated meat Like ?
One of the things that's going to become critical is , as this becomes more mainstream , then the menuing requirements are going to definitely have to be there , because I mean , I don't eat much off property , off my farm anyway , but if I'm out and I want to consume it , I want a choice .
I don't want to have a chicken salad handed to me that's got cultivated meat without my knowledge .
I think if there were , going to be like a push against this . A slogan could potentially be this bite ain't right . You know what I mean ? Yeah , and you know that's good . Yeah , I mean , listen , this is what I do . I kind of come up with this stuff .
I know I am . I think you're usually pretty good at it .
It's a skill set , I mean I can't do anything else other than that , so that's what I got , all right , all right then . Listen , we're 45 minutes into this beautiful podcast , Cheese Fest here and I really want to talk about Wagyu and Circle C Farms . How about that ? Can we do ?
that I think Well , we're going to talk beef now . Yeah , real beef , get trans . Yeah , we're going to get beefy .
Yeah , where's the beef ? So ?
it is in my pasture .
Yeah , all right , because it is plant-based .
It's grass-fed and grass-finished .
And it's Japanese genetic Wagyu awesomeness , full Japanese genetics , full blood Not okay .
Full blood , yep . Full blood imported Japanese genetics with pedigree paper trail and .
There's a reason why I asked that question .
Yep , it is truly grass-fed and grass-finished , and that is one of the things that continues to separate and what we do apart from others .
Jeffrey , and you know what's gonna happen ? I hope so . We are going to get Some of this wagyu beef and of course we are going to do what we do here at Ibisimajous Studios . Oh , it's gonna be fun . I mean I can't wait . I'd miss two of us .
Yeah , so the reason why I asked that question they had a booth at the trade show at the ACF and it was a wagyu beef and I can't remember the name of the farm Sorry , I'm still in recovery mode and they were like one of the guys is like it's not wagyu , it's wagyu and Angus . And I went oh , it's Wengus .
So I'm gonna copyright that . So you're such a wangus .
It's right next to my weenus you know , that's where it came from .
No , weenus , weenus . That's the back of your elbow my epidermis .
Your epidermis is showing yes , as soon as the guy said that I just clicked .
I'm like wangus , I don't want any wings , thanks . I will say his Baloney his baloney was fantastic , though Did I have a first name . Yeah it was Wengus .
Okay , all right , stop it , I listen .
He's in a coma right now . He just had . He just had a heart attack passed out and died .
Oh my gosh . Well , listen , because we have a lot of fun here . Okay , you got to understand . We've been eating in a debauchery way for this for all day , really , and it's fun . So now here we are , in a food coma right , we're in a we're in a meat coma and it's the happiest place on earth really . Oh , all right , it really , it really is so really .
Yes , it is All right . So that's true , we're not taking a wagyu here .
I want to get into the meat .
When it would . When is it when you were leasing it or like is on your website now ?
Oh , I released it two weeks ago mm-hmm I . Did . And so what we ? What we've done is we've created a really nice little collection . So we have our 21 plus day dry aged black wagyu beef . We have our Akashi , which is our red wagyu , and that's also aged , and we're offering a not aged black wagyu .
So that way people have choices and they can do comparisons and they can do a wagyu feast and they can Grab different cuts and they can really enjoy the flavor profiles that are Very different between the three Three . The three styles are the three opportunities .
It's a wagyu pelusa .
Yeah .
No , come on , that was , that was all right . Dad jokes . Oh my gosh , I'm so sorry . You Know you're sitting there . You look like my daughter when I do this .
Yeah , why get me ?
a wagyu pelusa . Come on , man .
I'll give you that . I'm showing you whatever . I like hers . I like meat fest better . Of course you do meat fest .
That's All right . So how do they find the wagyu ? How do they find the wagyu ? Where do they go ?
on our website . Mm-hmm , it would be eat circle , see farm comm .
Excellent , excellent , all right . So all right , here's what's gonna happen at some point . At some point we're going to be doing this party like I told you about at oh .
On the part I got invited . Yes .
So , once this occurs , we're gonna let you know no , no lab chicken no lab chicken .
And we're gonna go .
I know yeah , a grandma blast . Maybe you could bring some of that wagyu just for like a couple of special plates . You know what I'm saying ? Poops and giggies . Yeah , I do want to thank everybody for like work 33 , that 336,000 345 downloads since May 10 top 5 . An Apple podcast charts man , I mean whoo .
Yeah , thank you everyone . I'm excited , I really am .
Are you gonna do the ?
Ric Flair next time .
Yeah , I love it . Thanks again , nicole , you're awesome John .
My pleasure , thank you .
You guys are the bestest ever and we are out .