Show Notes
Chef Patrick joins the show, also serving as producer of GCP for the Spoony Digital Radio station, to discuss the launch of the new show, planning executive chef level meals for large groups, and medical vs restaurant trivia!
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Harry's.com code 5000 enjoy and welcome back to the chase project episode number three we are still here and love and we think we can keep doing this to like episode like Joe Rogan episode number 2068 they still let us back on 2068 means only have 2065 the ghetto Jordan close we are getting closer so thank you again for joining us that the feedback is that once awesome it's a it's impressive I had no idea it this many people in such a short amount of time and want to hear what we had to say about bridging the gap between health and nine natural and medical science absolutely I love it we've been as we get to hear shortly is a big message by a bunch of people and had a lot of friends from you know all over the United States contact us and say hey that was that was interesting is recovering some cool stuff special last week with Sean Brian's on if you did not check it out please deep dive into CBD and a little bit into the cannabis industry but really cool such a deep dive that the material was so informative that YouTube of course allowed us to keep spreading the message but Facebook will hold our our recording down for little while we had replaced it with YouTube so I guess if you want to know the truth then sometimes I suppose, slow down a little bit about the debts and we covered those topics like they obviously did that because of the particular topic that were time as we are all about the science of it where showing everything that's working to do really continue to do this and today what could we have our show today we are going to be joined by Chef Patrick Mosher now if you listen to the spoony network already chef Patrick Mosher is already somebody they are quite familiar with however get experience from all different aspects of cooking for gigantic hotels being a part owner of some large chains and putting together the food items ever essentially he's he knows how to build food and how to make something out of his message is you are what you eat my messages all health begins and ends in the gut this is why teaming up with chefs and getting out those can be supercool thrilled to have him is actually the producer of our show so this is going to be any reason to tune in to be that were to move him over here and easier to be a guest so we had to on the fly he had to on-the-fly teach Eric's wife Marie to run the to the production desk over there so if anything let's just stay tuned for that because as a camera isn't where it's supposed to be don't be mad at her doing what she did she just learn how to do it two seconds ago hey you can't blame her for me setting the camera incorrectly can't blame her yelling at the right way that are really fun though regardless speaking of let's get caught up on our on our recent week weekends anything big happened with with you and your families last week it's pretty chill something conical I just mentioned a little bit about how people been messaging us now remember we are the gut check project I phrases check your ego at the door everything is on the table and somebody had messaged me on Instagram and asked why do we what was to get your project Y check your ego at the door and only last week was actually my birthday on our show and I I read a book written by Ryan Holliday called the daily Stoic all this is a fun little way to start your day by those every single day he takes a lesson from a Stoic philosopher McKenna dumbs it down and gets it through okay so March 14 was one that I had I thought it was way too coincidental that somebody message me for this and this was the actual thing so bear with me while I explain this but it makes total sense to me and this is the kind of stuff I start my day with so the quote is from DRG this layer to this Zeno would also say that nothing is more hostile to a firm grasp on knowledge than self-deception so what I like about it Reinhold he then breaks it down basically says self-deception delusions of grandeur these aren't just annoying personality traits ego is more than just offputting and obnoxious instead it is the sworn enemy of our ability to learn and grow as Epictetus said it it is impossible for a person to begin to learn what he thinks he already knows today we will be unable to improve unable to learn unable to earn the respect of others if we think were already perfect and a genius admitting it so that was the philosophy that you and I have ordered set up the show it's got check project check your ego at the door sitdown and let's learn from each other let's teach each other and that's why we have a chef on today is regularly about food right we deftly learn little about food you well it's good question so I speaking to my wife who is going to work in Camas today for a show thank you Marie this this last weekend we spent our time with my boys putting down a new floor on the chicken coop so alive has had experience in the past we've had her own chickens and we harvest on eggs is the best tasting as you can possibly imagine but if you like spending around 72 $73 and egg get yourself some chicken because it's awesome they taste terrific buddy on the great that reminds me because I do believe that you guys tried some beekeeping at one time you and I put together what we've taken care of carob some patients which I'm sure that be okay with me saying that that they were beekeepers so there was a Dr. Robert Bender was a gynecologist in town unfortunately died of cancer but it was the funniest thing having lunch with him and he thought about how him and his wife decide to get into making honey results fantastic to goes I'm a gynecologist I know how to deal with women I sent you will treat one queen really good and I get all this honey and were selling this honey its local natural honey it's $7.60 a bottle only cost me 28 per bottle exactly what you say and I love that guide I love the quote unfortunately always best on book I like it when people take risks like that kind of owner will completely own it, check your ego at the door to tell you that were having fun doing it were not making money the farm fresh eggs taste great we just got to get to the point where we don't have our dogs take chicken that's others to hate the originals you mentioned a book and some is really cool/we even reading this book from Isabella Wentz ideas yes you and I both receive this fantastic book Isabella Wentz is an amazing PhD once you have
so can I fortunately meant to admit Isabel and her husband's a year and 1/2 ago when were working in San Diego and she was diagnosed Hashimoto's and dad she then asked she was diagnosed with Hashimoto she went on to change her diet laminate some of her triggers trigger foods like gluten and dairy containing foods and then began to find that she could eliminate out that inflammation and put herself on a road to recovery it's not any different than what you wrote out what you have the Stoics book the reason was to get to project what dad Dr. RI what does chef Patrick's going to join us and talk about how you can control how you feel with great food it's no different so thank you very much Isabella for Isabella and your husband's name but will find that out and thanks so much for sending us the book W read this to recommend it to my patients you done an amazing job oh yeah Hashimoto's food pharmacology food pharmacology comes with a full meal plan at the very back with all the way down to what exactly what to buy inmates like any other recipe book but it's it's high quality tell you why why you're doing what you're doing not just eat this for here's what will do will all of them will all read come back into her like a sort of synopsis of the book once again as well thank you so much for doing that supersmart woman love talking to her when we were in San Diego with my insurer meeting that was awesome definitely absolutely season quick catch up for listening here on spoony don't forget if you want to drop by and pick up some love my tummy.com/spoony for your own are trying to heal you get a discount for using spinning is the discount code as well as check out KB MD health get your brand-new KB MD CBD in our new store so if any of you have ever read Isabella Wentz's books or if you enjoy the show at all we are all transported to other this is a rising tide will lift all ships one way to do that is to actually go to these websites purchase a product and use those codes so that everyone is trying to help each other out we want to make sure that Chef Patrick has a successful show and his network grows in the spoony radio digital platform becomes massive and one way to do it is definitely going on and supporting our sponsors without question without question will get moving here when our first half-hour and dad, the format is that we touch on health matters as they come through KB MD health was to talk about here the gut check project so can want you tell us a little bit about what is on your mind healthwise today so one of the things I mean I'm a complete nerd so you want to geek out at some point in the show and I was thinking of the articles I but I basically spent my nose in journals all day long and starts trying figure stuff out but then I came across this really cool article about the science of food and it just falls perfectly into this Hashimoto's food pharmacology and were to have Chef Patrick on here so no food is fascinating why do we like it does so many things you've got texture you've got smell you taste the consistency of it there is a whole science cold food pairing Scientology porcine science science and science technology and technology articles food pairing technology Where you look at this and you can actually manipulate which we like for instance one of the examples were the more simple examples would be like when you eat really fatty meal ribeye right will the lubrication that happens on your tongue if you do too much of it you can balance that out with an astringent thing that actually binds to proteins and gets rid of that slimy field okay so it's the balance you don't want too much of anything guess what is very stringent read one that's how come red wine pairs so well with a good adding ribeye has and an actor just get that to go away so I started going down this route a whole family's articles and I'm sure that this is second nature to the chefs out there and the other golf course that is but this work is really fun as it turns out only 20% of your taste is actually happening on your tongue okay 80% is the aroma and it's the aroma the terms on everything else so the we perceive the aromas because they interact with our olfactory nerves so as it turns out these different aromas do different things and you can augment them we talked about the entourage effect last week you can actually have an entourage effect when it comes to food by pairing certain foods that have chemically similar aroma molecules okay so in and before you do for my taking a sip of this be similar you said that you would use an astringent to basically cleanse your mouth it's really probably no different than using I'm guessing Ginger whenever you're about to eat sushi so the ginger works like that exactly so as it turns out like for instance did you know that like white chocolate and caviar go very well together did not it's wild because when you put it through when you take these foods and what the scientists are doing is they're taking the foods and they're putting it into a gas chromatograph okay and what that is is that is something that actually shows the molecular weight you can go out here despite your spike these two foods share similar spikes as it turns out white chocolate and caviar share similar spikes in that molecule is trimethyl Ammon Miriam smells like fish sure does in fact there's a disease on the side note: try methyl or I'm sorry it's try meth alanine is the molecule trimethyl and manure is one that I'm familiar with is I've actually had patients come to me and like it's weird when I eat certain foods people can't be around me there like you have a weird odor that's called trimethyl Avenue area and it's that molecule which is trimethyl M and trimethyl amine certain people have a genetic predisposition with the Caprica and I looked at them going to do anybody receipts in a like for like yeah and Mike got in all we do is change your diet problems gone yet so I could you start looking at some of the stuff in the science behind it is so cool when you're looking at the interactions what can happen is that you can have similar molecules that paying your olfactory nerve to go to your brain and go oh that's this and then if another food pairing pink that same one a little bit a little more little less so on then it heightens the first one so you can build your recipes and food off of the molecular structure and beyond the whole tongue thing you know the sweet salt bitter sour mommy the new one the earthy flavor of this is the way to really take your food to the next level and much of what chefs have probably learned Michelin star rated shaft is there already doing it without realizing that it could be based on the science of this church so for instance like a large portion of a strawberry actually has cheesy molecules really so you can sit there and pair strawberries with a certain cheese and it will augment each other the they will build each other up so really fun I never would've thought about this checking my ego at the door I start going down food science because we got a chef on the show today and then this opened up the whole thing right on the UK website now just real quick it would just be any kind she's surely has to be you would make strawberry nachos I'm just saying I can a case on top of the pile strawberries no no it has to be certain she's with similar molecules okay that have this yet and so you can go to food pairing.com and my kids are having some fun with this today where you can create a recipe so I so I looked out to Chef Patrick give me a protein anything you want give me some food product or to build a recipe offer right now live let's go with duck duck so this done whereas I specifically duck breast reason to start with this not a malady yeah okay would you like to be wild yes okay wild now will begin to do is somebody has put a duck breast into a gas chromatograph and they have figured out how to actually pay the so now foods that are similar or foods that have a molecular component that is similar include all kinds of different stuff but basically here we go I think that you should pair this with as it turns out Remi Martin cognac that's why he had his first thinking online CLE source any serious interest in their honor will find out right here what we put a citrus solicitors one day before he answers Patrick what kind of citrus would you would you already kind of will intuitively think it will because he thinks something is sweet yet astringent like can I do colorize right so you have this rich duck in and it's not just a fat ass again okay accommodation all the flavors some curious if if the classic pairing in particular is one that comes up one would match okay and also so fun about this is that now or build it so I an interesting fruit that you showed up as persimmon oh so will add that one so now it's happenings were build missile recipes so you can decide how you do this so we have the ability now to realize okay why do certain foods taste good so my son Lucas and I were talking others were having fun today looking at this and he goes wait a minute is this a way to prepare foods so that the healthier foods will seem like they taste better take so like I want to put tail and do something else with that and I'm a parent with something that'll augment the cheesy flavor of something else use less of that more of the tail they help each other out like this facet of never ever ever heard of using food pairings through molecular studies to possibly trick your brain into liking the food more making healthy food more appetizing making healthy food more appetizing as well yeah interesting yeah so just come and follow things left my nerdy clip of the of the of the show youngest and hours on there now you just ruined her life anyway though I am so what you can do is you can actually Savior food parents and my kids were doing this also and my daughter Carla built a 40 or 50 when we look at it here she started with C Urchin okay branched out and we've got all kinds of stuff see urgent tied to cow mozzarella which eventually takes us to buckwheat and you can just see how much fun this could be were you could do this and it's it's based off the realm of what I loved about what Lucas said was let's make healthy food tastier sure and do it like this sure a lot of chefs probably know this but this is a way to actually use this as this is the style that I would do when I have the Hashimoto's food pharmacology going on to make it taste a little better as a way to do nano kid let's answer bets and brilliant tool that I had never been exposed to Alec some of the idea that foods could make you smell all the different onions for instance I may not love onions but if not grilled in your eating fresh onions it's MS your partner is also eating onions it sets, no go right you and I had a discussion on and I wanted to rail us off of of building that the foods to make them taste better but wasn't that long ago you and I had a discussion about what asparagus does to urine and you said that somebody was doing a test whenever I believe you are in med school that they were basically trying to figure out how fast somebody could rapidly make the the year and change its odor from consuming disparaging of that conversation is absolutely so back in the day this during my fellowship Dr. Wessler was the was a pioneering guesser elegy he's the guy that figured out that there is such a thing as lactose intolerance and we say that like it's nothing but somebody had to figure out that there's an enzyme called lactase and so he was as it as a scientist and document it was kind of fun because he would give us a lecture every year and the fantastic guy is in his 70s just kinda having fun with us each a part-time no part-time lecturer and it would be the same lectures would be lovely pictures from like the 70s it's awesome he made everybody eat a bowl of asparagus and then they had to go P and never really had the time when they could spell when they could smell the asparagus is because that was his absorption study which are not only do away with that now ribs like you ever eat this brilliant. We started smelling yeah yeah the take away whenever you were doing that they were stressing how quickly it happened to break down the food I was really quickly in these molecules that do this – get in your bloodstream and get filtered through your and some of them remarkably quick so what do we handle distribute on about onions when people take Allison which is a garlic extract that they will actually use the garlic out of their breath out of everything because it just gets absorbed so much and that's one of the issues that my patients will have in the company will be taking supplements be like something's wrong Mark are you and Allison like yeah Mike I could smell it from here well if you happen to watch the gut check project and you want us to have the ability to tackle a new subject the best thing to do is go to KB MD health.com escaping the health.com go to the gut check project show you'll find that there is the ability to connect with us and submit something he wants to tackle that's really how we the last two weeks we stumble across what we've always come across to talk about we cover so much ground he only would it be really cool we were talking last week about bringing Dr. Blair on Col. Blair onward and talk about TBI right now imagine doing the product light on the hospital's trauma hospital we have a food protocol for traumatic brain injury we don't have CBD protocol with DHEA or any that stuff when the beat amazing week ago were going to be a brain information diet your to be on the supplements and this is the protocols can happen that's the goal of this whole thing is to bring science and I mean a whole separate show would be talking about so fewer of thing which is a molecule and cruciferous vegetables like broccoli was it turns out it's really really good for you it's anticancer it's anti-inflammatory but when you cook it the enzyme can't break it down called the Rawson Ace and so like a little hack would be a chef we can sit there and say no were to put some of mustard seed powder on it and then it will actually convert it so you just made your broccoli or broccoli sprouts way healthier sure so if you ever get diagnosed with cancer and there's all these crazy studies about like bladder cancer and stuff like that when you do that like I would love to have a protocol food protocol what you're gonna do the Hashimoto's food protocols right there working have a food protocol if you get this venture headed that way no joke on the Chrysippus vegetables they come with them basically so you're blocking the estrogen correct correct yeah not separate magical inane speaking of preservice vegetables B cauliflower just last night my wife and I went to go eat pizza awesome pizzeria and actually make gluten-free pizza the crust was made out of cauliflower it's amazing what they're doing cauliflower now because it taste like great bread and is not read it all basically having a great Chris Arafat's vegetable while you're eating a delicious pizza and were hoping that in spray glyphosate on it so that it's a good skill LOL yeah non-GMO vegetable crust they taste just like regular bread is real know I love all of those cauliflower crust so it is delicious so we've got about half a minute here before she attaches going to join us in the next half hour just a quick reminder if you are watching spinning network EA know if you haven't you read to be sure and check it out there is also the no-show is hosted by Alisa Shakespeare Alicia Shakespeare and her name her shows no butts to big snow but stupid' TS is too big to get out it's a great show and we will join you in the next half-hour dry don't ill make you feel really good about yourself doing something good for somebody else if you'd like to do that today J DRF.org join them in the fight against type I diabetes J DRF.org it's something good you can do for the world.org hey guys Matlock the conservative cartel I like to take a minute and tell you about a new weight loss product that's instantly becoming part of the mojo 50 family it was launched by a Dallas area company when taken the good stuff and olive oil created a patented product that helps people control their appetite and lose weight 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dish authorized retailer now 800-570-6630 800-570-6630 – 800-570-6630 offers required critical location 20 from early termination fee any auto vein restrictions apply call for hi it's Doc Thompson for Matthew 25 ministries Matthew 25 ministries is one of the few charities all actually endorsed because I know them I've worked with him and I know almost all the money that you donate goes to help people go to M2 5M.org M to 5M.org and welcome back to the project this is GCP and Mayor Gregor joined by your host Dr. Ken Brown what is up check your ego at the door let's learn some stuff hey guess what we have now our second ever guest our third ever show so we figured it out third ever show you never say never guess we are joined to my right the man the myth the legend Chef Patrick Mosher hey don't you know that's that's quite an intro not sure I can live up to you lots not bad for sending DUI if you live in an Iraq chef Patrick does a lot of everything is chef obviously he also produces many the programs here on spoon radio he drives fast he texts and drives he doesn't sleep he likes his smile he likes to laugh Emily now I only text voice text almost and I just use a series command so if it comes in a garbled and funny blame Siri yeah well I just made it up at any another string I like you I drive lightning I got around on the weekends between here and there for work in any other time off I have so like the real work so doctors are unique persons are they have unique personalities I chefs are I think they take the cake and fruit upon the intended I've met a lot of chefs and a lot of sepsis patients and I am just fascinated by that lifestyle that you don't thank you so much for coming on we talked earlier about how Isabella went send us her book and last hour talk about how food is you are what you eat all health begins and ends in the gut and here we are we've got a chef with some serious experience you have you have done a lot if you think you and I worked at been fortunate to work all over the world I asked you can start my culinary career in Japan well as I started my culinary career career in a Sizzler steakhouse when I was like 14 what what kind scissors Western Sizzler is yearly wishes Sizzler stay cast so Sizzler was a pretty big Chad pretty chain back in the 80s and early 90s her hand so I would see I was the busboy dishwasher at the scissor state has until Thursday night came around I got Says that as a dishwasher busboy and apparently on Thursdays there is all you keep popcorn shrimp so the kitchen as he was like okay cool I'll cook so I was Sam's bussing outback that he can put 10 piece shrimp on any given play because it's all you can eat right there Arizona State football team and command after he simply teachers that your back in your ear like helping other iron in their back there, laughing at you because they get your percentage of your tips not only do the hardest job is to clean the fire at the end of the night but they get your money it only took me at six weeks to figure that out here and I was like man I'm the dumbest guy in the planet and and shrimp everywhere feared you yeah you know what's it's interesting that my first job in the kitchen sent me home smelling like seafood because leaders are progressing to see Sheehan seafood specifically every night was like a gate getting came to bed before he took a shower because your sheets are just a mistake in his previous but it is what is your family was your family a frequenter of the Sizzler growing up yes we reduces her in Omaha Nebraska so the salad bar limits telephone the logic of that was just going there my favorite item there as a kid was that not any part of the salad that the canned chocolate pudding for whatever reason quite nutritious goes right alongside the square chicken fried steak so this is what I love me with with your culinary chops that has gone all the way to Japan to learn this is where you start is frying shrimp and it says look I lasted about two weeks at McDonald's for that but I don't really count that right now I have nobody ever does now I was acquitted sure what I should do to food my father had a large garden but we lived in upstate New York and the town of Carinthia Corinth if you live there it's near Saratoga Springs Albany that area coming in the middle of steak and damn mind my dad's entire family all of his siblings except one brother lived it within a mile of each other on the same road and my grandfather owns a few sections of land on either side he had a dairy farm and then a large vegetable garden and my father attended at least an acre garden every year so we spent summers as I was like three on the pic means you're picking beans and snapping beans and helping mom put stuff in jar so she could cannon like a cat I am not sure I tell my first culinary job as a real job in the family right up your alley just doesn't work out well my grandfather's letter to cattle every winter and then we split the meat up but amongst the family charities usually did two more later but early in the winter the first big heavy snowfall made at and C have to string them the absolute peace how you gently say you killed him he just killed the bank and then… Our first episode we are to explain my background were Eric would go with his dad to register you and I would go to the slaughter house and my dad was a running neck and since that's what you're saying that let me know know it's not actually it's more like the ad that gasped AGI part O… Depart this maybe maybe maybe I missed my calling but before they can ask to get the animal there something has to be done so they hang it up upside down you have to climb up a ladder and you have to I was five years old when I was taught this my first time you to cut around the muscle up around of the maintenance and yet the tide because if you don't when the stomach elongates it's a geyser oh comes at the back is so that was my first real job for the family in slaughtering B was I got to climb the ladder and hi Taft about who I now I am I much rather have a mean as more or less permanent constipation makes total sense what you were drawing you like him to know where you already you know why writing for lent for several years plus the cost so after you had the exposure to the dairy farm and all the vegetables then that obviously is setting a foundation for you to get into food you probably had no idea that's where your leaning but i know i did and i really my mother was a great cut my father was a good cook a very good cook and her whole family every every that revolved around food okay so as i got my father died very young i was six years old he died to great cancer at 47 while yes and dad back then there was no really no treatment by the time they figured out why you had back pain is been much over and anyway so but i spent a lot of time when my mother cooking after that – i just i just picked up i really love food i did i i was fortunate enough to move to germany my senior year in high school and the family that that that i lived with that hosted me was very generous in that we had to get other countries in and dine on some fantastic food and food as a way of life for them and in germany is where i learned about minimalism in the covered you know because they have dorm style refrigerators don't have baked refrigerators are slightly larger than little boxes you have in your dormitory in the shop every day every single day at least once a day to shop as it was for your bracket was delivered in the morning fresh while that's pretty interesting. it was awesome so i just a side note growing up and watching my grandmother cook my dad's mom she was she was fantastic i loved her fried chicken as she fried a lot of stuff but for some reason back then she still remained skinny but she and i don't know if your mom or your dad was like this my grandmother could flavor anything to taste terrific fried chicken chicken fried steak vegetables etc. but one of her trademarks was to always cook with a cigarette hanging out of her lip that was flavored building with burn ashes in there as well as i think that she saved all the different kinds of meats that she brought in the oil and in different folders cans fish oil and that chicken grease etc. is it something that you also did not say new york yeah you don't weld eventually i think had a different flavor and if it will will start thereby produce because we have burn pile of year trees that would fall with a lot of property and we burn on the actual garden so what would and might my father would rotate back and forth into plots so each season the previous year's burn pile become the new garden in city dias content right the potash well – content was really high so a lot of minerals and i mean it's it's amazing how healthy the vegetables are when you do that you people used to take the ashes from the fireplace and put them into the burn pile into their compost deep sure we don't anymore but that is not right there was just fantastic for the flavor and the freshness of vegetables but my money as she skewed everything okay you accept what you call it swiss steak was boiled whatever lien beef steak she could buy it was the cheapest cut with a bone in it and smothered in them tomatoes and garlic and then she broil that the oven it was actually pretty good – he sounds delicious compared to what were some of the first part of the show what i'm thinking is that you know smoking has a lot of it is a carcinogen known as benzene but we should do is see the chemical structure similar to benzene to add that good childhood flavor that you're missing the smoke when without getting the cancer yeah yeah probably so he can get you can put winston cigarettes into the mass spectra shouldn't even pops out to charge me figure out figure out what fruit or vegetable has a similar molecular component near benzene time answer i'm interested that i'm really curious about that this is a fascinating science for me and i'm thinking i could just as i could change my restaurant consulting business to just be menu consulting based on this and take the elevator TO
oh yeah absolutely this is the kind of stuff and we wouldn't be talking about if we were preparing for the show i was just i was just a deal try to think of okay what's a really cool thing we talk about i have to sciences up i like it i'm a nerd and i'll probably try do this with every single topic that we do find something that yes really fun oh terrible that would be really cool so you're sitting there sobbing for your dispose of this great organic before organic was cool you guys had a mechanically warm touch poor poor alright so what happened after that we moved arizona which was a whole different thing i learned about spicy spicy foods right my first meal out in every week and eat out a lot as a child very rarely maybe once or twice a year at the most we went to this little mexican restaurant between chandler and gilbert arizona which are now massive towns that have grown together but then they were just very small towns and that limit its cost is something this little mexican place and i had a chimichanga's mother eating spicy green chili salsa and i went ballistic it was it was done i was never anything but eat tasty food again and and and and not healthy necessarily but flavorful food and that that cannabis bondholder you and you live down there is i guess i was in sixth grade summer and allowing a nice set of a few years so then you you progress through graduate and then you end up oil before you graduate you worked the sizzler and then how did you decide that food beyond being told they arraigned a danger going to do popcorn shrimp something you want to pursue and deliver to people to make him happy what i had few other jobs cooking after that but what i realized is that no matter how how cash strapped your family might be there is always food in the restaurant and she works there used to get some of it for free sure so i think that was it i think mentally i determined never be hungry again right and i just parlayed into into a career but i really and start cooking full-time jobs in japan is working as an interpreter such working as a copywriter start get some interpret good job in japan like writer i did for chemical trans tech international they were a check technical translation company the parents of a friend of mine had come to united states to go to school in eighth grade and stayed all the way through high school they owned and ran the company in osaka japan and he invited me to come and work for them after while i was acting in college time well so i heard you speak german and you also speak japanese type hello, so wow so this is fascinating so chefs or super intelligent people that know i'm serious. many of my friends are chefs or people of extremes share the nar that is fascinating you speak japanese german english to work and back doing appetizer version and it was as fascinating i love you and japanese chefs are so meticulous they have the waiting approach for japan and she had a proverb that defines through japan and it's it's it's that the only the audience at is actually it's it's not just food it's the food it is the substance of the universe right so their philosophy is let it let little seem like much as long as it is fresh and beautiful let little seem like much, as long as it is fresh and beautiful so small portions very ornate and well garnished very clean and seasonal seasonal is the key word there and typically local all just too far ahead but i do remember one of our previous conversations you did say that you were with the noble as well greg i did work for number for number years i actually i was the executive chef and that helped open a restaurant in aspen last month he said that's his last name and then i was fortunate similar location so in a minute i'll imagine all those principles that you're talking about probably carried over to the live presentation the food yeah you know honeywell there's a whole another layer there and he he lived and worked in peru for a long time and he was fascinated by french cooking techniques so he took these japanese base ingredients added the layer of the like infuse the flavors of's of peru and chile and then to add that to another level by using french cooking techniques and just phenomenal stuff while yelling at ocean would say there so my family were huge asian cuisine fans all of it our favorite restaurant is actually japanese restaurant in plano we go there at least once a week really i mean you can send him a plug – or llama iam a check now yeah we have the it's just unbelievable it's it's it's it's good and sensitive i think is very very traditional japanese food had told me our waitress is always our waitress so we just sit around and through to start showing up that's what i love the methodical just this is what's happening it is predictable it is well and it's thoughtful thoughtful yes so it here's a really interesting cultural thing from japan is a great book called mino because with some the dip the anatomy of interdependency okay okay describes her whole culture one of things in japan and when you start a sentence they finish it for you like ice to teach for this guy jenna ricci he had two small children i spoke in my itouch spoken english i taught them english and japanese speaking is my second day speaking with so gimme a break he would call in and he would say i think you and i say yes he is jonah lychee desiccated and will mean this is generally key and he just stopped and i'm supposed to finish since you must be calling about but i wish i didn't know that right some just like okay hi i just wait for him to say something but eventually you learn it's like him japanese interject a lot they say hi a so they stay in there what they're doing is they might say yes oh is not so there interjecting to let you know there listening actively listening even if they say something in agreement it does mean they agree okay i mean yeah but anyway back to the point i was making is when somebody hurts a guest and some house for the first time in you they say would you like some coffee and you say yes they don't ask you how you want to and they don't bring you the things to put cream and sugar in it they automatically put in cream and sugar because the first time as a guest in their house you should not have to think about how you want your coffee served from then on you can just make your own but the date alleviate the pressure from you even if he didn't want it that way and you accept it graciously because that's the generosity they're getting you to relieve you of the pressure of having to say would you please fix it this way oh wow cool yeah there's so many layers of complexity to japan's culture that's all that's a month that well that's a whole series of shows for next year while even a chef for a long time what would be something that in the year in the realm of being a master chef going from the being taught japanese in the office it was some french i carryover what what take your take you to your favorite style of the play setting now i thinks my love simplicity and food such il might my mother she stupid a lot of things but were really great fresh ingredients if it wasn't steered my father was a big fisher and fishman and hunter and so we had a lot of wild game he had we always had a ton of venison backstrap a lot of rabbits a lot of fish so everything is very simple when we went camping my father did take stuff for dinner he would hunted or efficient while a fish will also describe the pressure then a joke yeah yeah tv show now yesterday i really afraid survive as their grills at this time you shop for breakfast but you a loser it was very simple food so you take out lemons potatoes salt pepper and onion and so if if you cut trout then he to be slice of the potato and onion stuff inside with a couple of wedges lemon slices lemon salt-and-pepper and then wrap it will a pat of butter there wrapped up in tinfoil turn on the fire you know if there is other game to be had than it was you super simple or boiled potatoes and simple fixings and then salt-and-pepper on one of the game and so these really clean simple flavors for me i really would identify with any candidate that you can't really elevate that sure with a few adjustments but really being able to identify the main component like the center of the play item the protein if you can't taste what it's supposed to taste like i'm not sure what the point is sure will will today you just unit of joining us because you had just left a gigantic gathering that you are asked to basically help map out how do you know whenever you have so many mouths to feed that you know i'm going to be able to put together this coming plate to serve this this type of convention or do they give you parameters of what they do and don't want hello hello yeah so i'm to make so many development or menu yeah menu development or menu selection for any large parties very very critical because you have to think about if you have have multiple selections especially then what is the em what is the time to plate each item on a plated is his buffet mean all that comes into play i've done parties as large as 2100 people we get i work for a company in houston and we get a large plated dinner for the md anderson cancer research center answer hospital is so wheat we did 2100 people seated but the preparation for that took a week but nothing is really cooked until needed some things are made today before but not cooked until that day but all the proteins like all the tenderloins all the seabass so there are 1100 pieces seabass and 1400 piece of tenderloin while the kennels were hole we had to cut them i i had cut the measure but yeah that's that was we we all that gets cooked in ovens lined out inside of this big giant makeshift kitchen that's 20,000 ft.² and then we had 16 ovens in there like big commercial ovens do you feel like that your principles and how you wanted to live you want to deliver good health for people through the way that they eat that sometimes you get compromised because it gets so big yeah i mean hat so there are ways to dragon simplicity is number one pitcher and then limiting your your menu to items that fit your your desires and what you want to give to people and bring people in the hospitality industry you can't compromise that so only serving things that you may look for an alternate approaching so if they couldn't afford the that tenderloin we could do something like baseball saker you know tri-tip or something like that site to get a similar quality product just not as expensive i think that's that's part of the creativity that chefs have to work with nowadays is planning for and like an upcoming season we change menus to the four times a year restaurants so you're primarily doing this right now for your work also i do that yeah i mean ii will this is your this is my baby i want to get into that as this is how did you end up here doing a digital show but friend will talk about sorry love you so much anyway but the planning phase is really what it is yet to be very organized and there's a science to you know how many pieces everything you need what the portion sizes and what your standard batch size recipe see to scale that up although there can be complications or because salt doesn't scale directly other some other components like oil don't care they don't scale you know it's not exponential it's not like six times this equals that know if the scale somethings back and skipping some something so what i love about this is that you're talking zach the kind of leads into the first part of the show but this is how i cook i view it more as a science and i want to know what this and you're like i don't i didn't have a grandmother with a marble light in her mouth inside yeah so like now at the stage like i have a really i really enjoy quickbooks us all so excited that isabella went something cookbook i got bobby flay's cookbook which is that one on the quick side note is that the ill be like now add the sausage you like got it and then you turn to page 20 like that sauce is 50 and so there is a very famous book book called the the reese's gag gastronomy great and and there's another one by written by august escoffier who who really founded modern french cuisine right in the way that they cooking french kitchens and what happens it'll say like a cookie was a shock which is its sea scallops with marty athos or something right when he says cc the scalp recipe and it says okay now seat recipes 42 918 when you go to the buyer the year but is like 97 steps and then you have the mornay sauce is like when yeah whatever whatever size you are making is like 467 steps and you can't make it you can't story cold as beheld hot and fresh i mean it's just it's so complicated i was like okay that was go back on the shelf and maybe never adult ever dust the back off again i read it religiously 1000 cal you have a terrible cook and sometimes whenever i want to cook and i'm learning to tip these says certain things together if i see that there's a whole another mess of steps to make one ingredient i usually light which is not have any this it's it's changing out the menu the item is off the menu are going to do something well and that's part of the so i'll say on the show sometimes i don't i don't do show prep well i crept much better for life in restaurants than i do life on the radio sure and sometimes i get half with your essay like this make sense now that in the night so i spent a minute research demo i did next he read the recipe i just assume that this is what they meant because this is the type recipe so pre-reading the recipe knowing the ingredients in the methodology they're coming up are really important during the prep work will before we end up rounding out the last is our since you are one of the main producers for the spoony digital radio station we will get to why you ended up joining spoony radio etc. but tell us little bit about some of the other shows that i can and i are just now joining cemented lisa shakespeare she she actually has a her show no butts to big is phenomenal she's very energetically young lady but she had some health issues and she owns a company called total cluster fudge which is not so there's another new and called some monkey butts but that one is is the healthy version of the desert she does now for total cluster fudge and as this dessert manufactures she had to stop eating the things that she makes in the said these are carried in them convenience stores and cosco and there sold over the internet and at some restaurant seasons well which which is great she touched details each watching three healthy tips and tricks to just we held your life every day and along those lines is gwen rich of the rich solution solution yeah she's just stage iv cancer for the last 6 1/2 years she's why she looked way past her expiration date as she and her husband adam say that she was misdiagnosed for eight years before that so she gives tips on eating mortgage with more nutritional value more healthful and how to if you have been diagnosed how to prevent being diagnosed as best as possible that's the very first show i did with dr. thompson you rest his soul you are supposed to sit on my show he's an undertaking to get here early and you shall prep well i love this didn't really into it like that we can do so we can include the chemistry can say how do we make these things healthier like increase yourself you are paying and stuff like that euro lutherans all these big words that basically you can eat well and you're really healthy why don't i mean we have room for play marsh joseph you want to collaborate that were ready to go yet get so we have you have a minute here for you to wrap this this part up so if you're watching now stay tuned you can always check out love my tummy.com/spooning to pick up electron teal caving de health.com he can pick up your kb md cbd next half-hour going to talk to shift patrick little bit more about not just what is done as a chef or what brought them to spoony that also you also required to experience with cbd chef patrick and told us stories night shift well you know this is the only 24 hour take anywhere platforms dedicated to food and fun we're spoony this hour from townhall.com, the fbi joining a criminal investigation of the faa certification process for the boeing 737 max a jetliner the blazer crash since october killing more than 300 people there are a number of inquiries getting underway including one by the transportation department inspector general and another investigation by congress in the wake of the mosque shootings new zealand's government banning military style semiautomatic firearms in high-capacity magazine prime minister jacinda arter and says additional gun control measures in the pipeline's motor began entrance to look at issues around licensing issues around registration issues around storage there are a range of either an image that we believed to need to be night and it will be the second tranche of reforms yet to come following a visit to ohio today vice president from in michigan in grand rapids tonight the president will address supporters at a make america great again political rally's trip to west michigan follows a daytrip to politically important ohio yesterday where he reminded factory workers about the economic gains during his time in office with 2020 democratic candidates already crisscrossing the country look for president from to also be traveling to states that will be crucial or his reelection greg clugston at joint base andrews in maryland national guard troops been called in residence being told to stay inside after elevated levels of benzene were detected your houston-area petrochemical storage facility that can't fire this week several school districts also canceling classes for the day citing bad air quality the national weather service is 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800-296-1252 800-296-1252 800-296-1252 800-296-1252 it looks like you're losing i am i losing weight i am losing my lost about 10 pounds how are you doing it funny name but i've done it with review zone rad use zone.com and the stuff works it's you get it all that the molecule this found in that all i can tell you is it it's a it makes you feel full and it keeps your mind off of wanting to overeat and also boost your metabolism as your done and more guys try it today it's gonna work for you like his work for brad and countless other people read you zone.com are idus zone.com fast track student loans can get your student loans out of the vault stop any wage garnishments stop collection calls and stop seizure of your tax refund give yourself a break to stop the stress and get your student loan payments down to as little as $25 a month based on what you can afford to pay 800-709-4395 800-709-4395 800-709-4395 800-709-4395 six booty food and fun okay we are back for another half hour of gut check project it said year three join here with your host dr. kenneth brown this is awesome so this next half hour should be hilarious because were going into chef stores but more important on which we don't do the job we have are from producer marie rieger how we doing i just cannot send it down alright we have also our guest here and i sent to patrick when i speak to eric when she speaking to micah when i got like this to make sure i keep okay so there is something i have instructions already well so for all of about what one hour is so so you start doing this we have this thing guys have this thing i have to always tell people to come and see you keep the microphone close never looks at me with disdain like like i know guys have this phobia about putting something phallic looking right up to your mouth and show a smile and wave smiling way to be okay :-) how these on an emory better nothing ice not well we left off this last half-hour basically talking about your journey on how to become a chef and where you been we learned that he spoke japanese and german hello the spanish and if he traveled and and it the age of five was able to close a cow: yes tied off time off dear: close to a man climbing up the oh my goodness that's like everything but the last half-hour makes me just feel bad about myself wanting you bring your homework for kindergarten and also to maybe climb the cow instead of a ladder knife in her hand and run around your neck you will tell us a little bit more about your journey now to rejoin here the next for some in the next half-hour you have moved into not just shiftwork but you've also been exploring cbd so i know you got a story behind it what in the world brought a chef is now on a digital radio station to explore cbd well just because he was my was my hero back in high school not really know because my my mother died in a diabetic appeared my father passed of pancreatic cancer and my mom died 01 and about that time i actually heard about that they discovered cbd and that was mid 80s i think when they discover that they were really starting to realize that while they made a big push medical cannabis was now legal in in california working on colorado and so i was just fascinated by that how that worked in the body i i don't like the psychotropic effects of of kinsey's audience is the antiaging specific because you know as a chef i always want to fill a coming control yeah that's that personality so i i really am i never really partook in it but when i found out about that that cds and how they affect the body i got became fascinated and so i just i got involved in a business that was related data in and i'm actually a partner in medical cannabis related business and in an tactic, and in massachusetts but we do a lot of really high cbd extremely low thc strains and stuff like that that's cool so my my experience the reason why i'm so into cds that you know i kinda had a heroes journey where i saw some incredible fact did you have anything like that happen yeah so i you and i think i cacti brushed over that little bit with my children but so my son and daughter have a i'm a 20 else on an essential daughter my son was 12 he kept having these ankle injuries playing soccer and he was trying to get into that a lick big development pool and kinda girl that way anyway so about the third time we took him in for ankle sprain in like six months we took him to specialist but i trust and she does i is really long high arches and his ankles are kinda rolled out he think he has cmt like cmt i don't cmts but so charcot-marie-tooth syndrome causes degradation of the neural pathways between and in the in extremity skin it causes type of neural what neuropathy peripheral neuropathy measure and what happens with that and that that the small muscles start to weaken the bone structure starts to deform so a lot of children or or adults with that with cmt will have like a limp wrist were that the wrist turns in and out a little that is truly painful it can be and will actually ache it can be painful but in this case you have to start to lose sensation so my son at 12 is about between 17 increased 18% deficient in the pass-through of you know the impulse from elbow to fingertips and needed toe okay so after testing their likely something that you can do just keep them strong become a fiscal therapy there's no treatment for its tenets genetic so over time my daughter started getting injuries and my son went off to a 2 am text dammit 18 and as as he was like a 18 a week i think his birthday just to curry start school and he was competitive tennis players i know you have a tennis person family and when a debtor where the antennas from the bottom that's right that's right that's right state championship anyway he was having ankle injuries there so when he came out of that that program the only thing i found i done thousands of hours of research looking for anything that could help them in the only true they say is stay strong be active don't get fat that's the three ways that you treat yourself boxers there's nothing else that they've known to to cause any actually to delay the effects of it if if if it is to progress further than staying strong and healthy and so he was very active but i found this this article the cds actually on that while website that i shared with you called echo connection.org and i did some reading i called some friends i talked to guy another dr. physician california anyway so i just i order my said look you take this twice a day and let see what happens and not only did his focus on his schoolwork away up and his grade started to get better six months let lesson six was later we took him to the texas anam research facility where they do studies on neck back and spine injuries but they also do some neural testing and things like neurological testing so first date they deliver the jet they did not look to the genetic marker on that wednesday we know he has it so what they did do a stated a more comprehensive testing on the neural pathways than he had originally the first two times and it was back to hundred percent so now before he was down he said 1718% he's probably got 25% by the time we took in it by the time he went at this time to be tested so i'm gonna kick that up and break something the results we got scolded for i now i do not migrate a hearing and i just want to be a rock star please not constant today this is my season recap though your son that the biggest change in imago simply does adding this evening i was the only change made the only change that was made in his diet and i was very very he's a very clean eater he actually started cooking his own food he was off his meal ticket at school and he saves on a very at enthusiastic weight training program that he designed himself and so but that was the only thing that changes diet and exercise regimen at all we will be look at this if you realize that charcot-marie-tooth syndrome affects the nerves and we know the cbd of the endo cannabinoid system is deeply rooted in the nerves then when that you start decreasing that inflammatory process and what i love is that you just said the key here is to changes.we know that food can be just like medicine and it can actually help out so here we have a college student it's on cbd and eating his own food not eating on diet plan that's amazing and he been well i mean an end at home he was a very clean eaters while he's like the one person the family does like desserts he won't eat cookie dough like anything with frosting on it very low sugar intake refined sugar like fruit didn't live on it measures none none that i'm aware of it i would like to ask a question he has them his hands and feet are always cold but he does have hair side of the follicles can't really thinking that you can go here with any without any ennui that i thought it might be circulatory service account because there's little knowledge syndrome 90 there were to get a little cold and you your it's an autoimmune it's component of autoimmune disease were your arteries sort of clampdown its interest is also a warning sign for autoimmune diseases top bring us more yeah and angry people all over the place have nods yet it's not uncommon you say it just kinda matter-of-fact all of a sudden you know she had 100% improvement there and you know it's one of those things where people hear the stories and you feel like you're being sold something but you say very genuinely it's like what's this thing that a difference in his life and that's why people are so passionate about cbd gasoline and like i have nothing to gain by telling so i don't not financially sure i'm not rr production facility is even open it were still the middle building it in our tech companies $14 million away from making money so if you want to join in the future of the industry go ahead but yeah there is that i just tell my story to share with people so what did you do when you did when whenever he told you how he felt and you knew that it was a real difference it wasn't it wasn't just subjective it was an objective improvement for him you mentioned his grade you mentioned his his mood is energy etc. so those are things as a parent i know that you would be able to easily perceive what did you want to do that information right off the bat and how did people receive it when you shared well immediately i started taking the product i started my daughter I and so because i want to know the effexor and audiology i for someone who is so well versed in the in the in the industry i don't take it on a regular basis i don't know why i have this it's just it just falls off the plate with so to speak when when i look at my daily supplementation but but so i put my daughter on it right away and then i went to a meeting with some people that were interested in cbd's there is a conference going on and i spoke i gave but i just told my sent store i told my story my son story from my perspective and then and i just type i have been an advocate ever since while we all have kids guessing your kids suffer from anything just well there's no way to ike i can't that's got me held that the greatest loss of for anyone ever is to lose a child but even when they're ill i mean or they don't feel well they can't tell you why they don't feel well it is heartbreaking especially when you know they're in pain my son was having constant ankle injuries and yet which it was it was painful to watch he was he would just recover member he was he was a pretty competitive tennis. plated private club in the woodlands using a tournament and down rolled his ankle had to take nine weeks off now physical therapy four days a week the first match he plays doubles with the players never played where they paired with an adult player and and he goes out and second strike on the ball rolls ankle again yeah it was it was really saddening just couldn't could maintain terrible but he'll never lie but that's the thing it cities are great at repairing pathway has you can ever reshape the structure of the feet and you can but that surgery is really risky sure so which which shows that as chef will talk about this kind of on break about using seating cooking in this things doing any of that i have so actually i do a cooking show Skating show for purple haze radio which is actually on yes another side of this is leon hendrix this is jimi hendrix younger brother he owns a capital purple haze radio and another called purple haze property in california and there on the – radio platform which spent years on as well anyway they asked me to do calves couldn't show i started doing that that was i don't really cook with candace i cook with cbd and i have people talk about the effects of cannabis or have them talk about their dishes but it's it say it's a fascinating science immediate cbs that she can only heat to a certain point before it starts to break down so when you're baking say cookies or dog treats which you speak about last show if you get over i want to say 360 or 365 it starts to break down that cannabidiol and specific cbd itself i did not know yeah now not so so cookies are a little softer and more gooey and crumbly but i mean it's still a fascinating science it's it's fun to work with and it's just it's in its infancy really were just learning about it as we mentioned last show at some point i'm a gastroenterologist we will have endo- cannabidiol logistics absolutely as doctors there's a company here actually there some gemini had on the show that i interviewed and they have a they're doing seeping out cbd now cbd infused meals for veterans there are veterans and that they all have some sort of scars from that whether their emotional or physical and they all noted that either medical cannabis or cds were very very helpful in treating their their health issues sure and and so they started a company to found a company here that that's what they did its cloud nine meals and now they're waiting to as the medical cannabis side will eventually open up in taxes than the work on putting the tt component in there but for now they deliver cbd infused meals to veterans that is amazing how you you said and you mentioned early in the last half-hour did you know that food is something food is medicine you can help you'll feel better do you find it getting into that being a cannabis chef it's simply a stronger extension on your mission to help people eat better and eat and enjoy what they're eating yeah i mean it is but here's the here's the thing chefs are notorious for not leaving the lifestyle that the case for minority think nor do they typically eat the food that they're putting on the plate for the diners meals in restaurants are very her and we talk about family meal in a restaurant a lot of times this is not time for family meal so what we do is chassis we we allow the net family meal working on the scrambling for last you know it's like him were like the ducks but underwater with a great the swan is gracefully going along that's that that's the controlled chaos you see in a restaurant chef is run around in circles like the legs under the water that look like describe what it's like so i'm a huge fan of all those movies like chef and burdens and whatever hundred foot journey you and all those things like i love watching those kind of i love that movie like a chef and when all time favorite culinary yeah i love it so described to me with the last hour is eric you actually worked in the restaurant industry but i haven't so like what is it like when you're closing down the restaurant tell me what the what time you going home all that stuff okay so i typically work in restaurants that would close around 10 pm 1030 or sometimes i have a bar menu so you may be here till midnight alright so basically with the chef runs off the line to start the orders and as you do in your sheet you try to gauge whether or not you can shut down the fryer is it is it our unit more gas because if not that save you 20 minutes later in our deal letting it warmed out enough to take the oil out no clean it so wired in orders and you start directing so he starts the swab and the deck basically right they start scrub the floor but they don't squeegee it yet because you don't want to squeeze even till everybody's feeder do not touch the flooring more than one person starts going and pulling out everything from inside under the cut the cabinets of the site 1030 if the restaurant close that say 11 they start pulling all the food not changing everything while taking stock of how much is left in every pan of every ingredient and flipping we called flipping pantry put in is a new fresh container a clean one and all the dirty stuff goes to the to the dishwasher now the dishwasher starts getting grumpy because now he stockpiling up cs to bring either a cup of coffee or a drink right to calm him down and say hey wait wait we get a look we got will allow us to report you have that you take out the dishwasher no matter what you think is the most important person in the restaurant is without clean dishes you have no pallet to serve on so take care your dishwasher so then the chef gets the orders done checks the line make sure the fees going out goes into call the orders in any start cutting people you like okay it's really slow because everybody but one person now it's 1030 or 1035 and maybe 1045 that one person like a chef was stuck step out have smoke would you watch lines to your ear like financing you take yourself not your calling hours all the sunday ticket missing his shtick each ggg it's the sound of money and frustration right to 20 just walking chef 80 thinking my told me i sky everybody like 15 minutes ago well i'm sorry they just walked in they decide we were still open i have to serve them so now you have two people try to serve a 10 or 20 top and your children get orders on time you try to clean all the stainless like everything the kitchen get scrub from your head to toe every night all the hoods they get wiped down to get cleaned he can have grease dripping on the food the next day all the filters that spartanburg were they really do scrub down everything in writing that's daily that's daily yeah and some a lot of that gets done between shifts like everything from the waist down interest in the restaurants i operate gets cleaned twice today so after lunch and then at the end of the night as well and i come in the next morning and if i didn't close restaurant down you first thing it is walk the restaurant with a notepad and start looking at all little things that i notice i open doors and say okay distorting it close on the way the temperature is too high in here to have a thermometer in every single door for every undercounter refrigerator throughout this this this and this okay so you need to get you to make it up i get you only an extra shifty don't you get paid for a bit summoning his night off he gets takers i mean i would do that but threatened to so i it's been a long time snowboarding restaurant but from my experience and how i recall you only described about 10% of shutting down the restaurant i am not to mention the drinking that goes on just seeking can shut you over the nearest diner yet so now you're a chef you're shutting down mentally but you're doing all this so you're not eating yet so i know i let friends and correct me if this is wrong with her like it's not uncommon to be in a drive-through line at whataburger on the way home do jack-in-the-box dollar tacos baby deep for nothing to deep-fried taco filling up at the asian fusion arts/chemistry $200 equipment $200 per person for any course meal yeah and i'm to go to the dollar menu no so for me a late night and me there is a lot of fast food eaten and restaurant and the restaurant world just because a transfer time a lot of times you can't afford the food that you're serving if you're in of the employee near the employee menu does not to get to the opportunity so so that's a big event that you eat fast delete close to get back to work for me i like it when i get home so you see last year we had this discussion i see a lot of cereal which have cut out by the way but for me a can of black beans some diced tomatoes and diced red onion some fresh cilantro leaves squeeze a lemon or lime juice some olive oil fresh garlic and typically chipotle powder and then if i was really ambitious oak and diced avocado that that was like a meal at the end of the night for me i thought was really ambitious a frying egg and put it on there or i you know and depending on my my mood i may or not put a bunch of additional hot sauce on some special boot so there's a lot of depression the medical field is low depression the chef what is the chef industry the food and beverage food and beverage bets but the chefs are very different different from there are a unique breed we are we are very stubborn we were kind of glutton for punishment and in a way and we we subject ourselves to the day in day out you know it's not uncommon to go into a bar that a lot of places have industry night so on a night it's typically slow in restaurants like tuesday night when people can go out and or the after shift early and you get another restaurant that industry that they offer a discount typically on drinks and in appetizers the same night yeah and basically can pay for it tomorrow morning when we together but chasity sitting around not you look like crap what's going on how men were in the middle opening i just work like 85 hours and 85 mainly been over three years i just worked 110 97 into these bragging rights now and it's unfortunate because we don't need to subject ourselves to that we are control freaks because our names on the menu and when you get to see you cannot get to a certain level without a passion and dedication to serve that is uncommon in people we can't just probably the same in your field i'm absolutely sure it is no different because if the end of the shift in interest rock you so member account becomes a fraternity because every view close at 1030 no one leave there till 1130 everything's been cleaned up the first thing you're going to do is go to find the other watering hole that still open to see all can hang out to jog off the work the same time you want to go home and shower because you're wearing the close that smell like the onions that you know you're around all day and you have been eating well you been dipping croutons in the sour cream as you go through all all day long as you how did you know is going to tide you over all that's was going to complete your meal until it's time to go meet your friends out where you go hang out that night and those guys are serving you they're not inefficient till 3 am and you hang out till four it's just a vicious is so exhausting in the minute you know we morning this is a whole separate episode but sleep deprivation and what it does to your body and what makes your body craved and fatty stop yeah terry effort on top of all that the nurse working all day in the home yet so i might my big my three big pillars or gut health brain health and sleep if i can get that's what our member boxes all going to be about to be about protecting those three pillars your to become a better person all around i agree and the thing is look at the industries we make doctors work shifts me when i did residency we had no time constraint on hours on me so it became that martyr thing might really be 30 hours you get taken i had a really have been a i been up for no 36 hours straight i had 22 admits last night not sure it's exactly that the martyrdom of the now i look back on it legislates pilots that only fly so much because you don't want them fatigued everything becomes a badge of honor that's worthless and he almost feel bad about saying that you don't want to be here i'm too tired to work and you start thinking i can't say that next time mike doesn't taste right go that's all time and temperature yeah we ate it's it's a it is it is a vicious cycle because when she gets deep into your right you can't backtrack making you think you can't play you would feel or look weak either like you pulling your own weight sending in the hospital setting to about 30 seconds one close out of the bottom of this one so the next half-hour is going to be great little bit different we've got a quiz show you may not know about liii will now use one quiz show yard so we can talk about the similarities between the hospital and the restaurant environment that they both have their own language jargon between the two you may think you know you find out how well these two got an old car you can donate it whether it's running or not to the united breast cancer foundation and save a life they'll even come and pick it up for free the united breast cancer foundation has saved hundreds of women's lives through their free or low-cost breast screen exams but now they need your help the united breast cancer foundation wants to save more lives through early detection by offering women free or low-cost breast screening exams in donating your old car suv or truck whether it's running or not helps pay for them plus you get a charitable tax deduction help the united breast cancer foundation save lives by donating your old car suv or truck call now for free pickup 800-245-0823 800-245-0823 800-245-0823 call right now that number again is 800-245-0823 if you are trying to quit drinking or doing too many drugs listen to me you don't know me and will never meet i had a problem like you want i drank and used a party a little too much till he got out of control and almost ruined my life i realize i needed help to fix my problem before it totally destroyed me if you tried to fix your drinking and drug problem and you know you can't do it alone you need to call the national treatment advisors they'll immerse you into a 30 day program to replace your old habits with new habits and totally change your life and if you have ppo private health insurance the entire program may be covered fix your problem right now before it gets any worse get clean call now and learn more 800-296-1252 800-296-1252 800-296-1252 800-296-1252 okay we are now back for the last segment of episode three of get your project i married grigor here with our first guest chevron's our second guest chef patrick mosher and of course your host dr. kenneth brown yes and of course we we have your props here we have a brand new producer yet what's liquid some of this report is way look like this is trying to yield you want to pick up your own outright deal developed by your own host dear dr. kenneth brown go to love my tummy.com/spoon use money for a discount let my summary.com/booty we just heard how much portion of patrick has gone through in his life show some love use the coupon code so that his effort right now after doing all this gets paid off in the course go to kpmg health.com cbd with also a lot of information regarding not just order case for the whole family yes please leave this domain after hearing in order to get into some more right now but the restaurant industry is tough lots of lack of sleep and its that it is hard showing upfront to marie for producing so yeah so we have a first time producer today marie because chuck patrick is actually the producer of our show so he sitting on the other side of the booth and up we were doing okay great i would like to think this man additionally on the purple haze shell consumption oriented to literally no racks interviewed somebody right right now you don't think eric's erupting too much right now that sounds like john thank you i think back in a couple but maybe there well course marina we met the restaurant i was so yeah we did i was a bartender she was a waitress and so that's where that's where we hit it off and knew it was it was one of those late nights going to the bar that was open after this is the letters that were trying to some of the restaurant industry you to reload a mental hospital nice adjusting well shift patrick we are going to to make our way through a little bit of the similarities between hospital life and restaurant life here just a moment do we want to give thing else ugly void whilst you said you have anything any anecdotal fund stores are the order read can you rt anything up here that to your member of been a funny story well great relationship with our kitchen staff back and forth to me i was just there call guys great relationship that there was that day where the desk and eric are both having a terrible day hello sounds like a good story has some debt was so you'd said we are closing down at 1030 and at many things levering up so we were closing down and he didn't want to take on some of the plates of a large top that i brought back as i said them into the dish. he basically just saw the stack and pushed it right back towards not doing it and i was pretty ticked also i said yeah are we met at the back of the kitchen and i will he started exchanging blows with are there for us separate is but thankfully because of that fraternal instinct that you have working restaurant we met later that night and and basically numb the pain together away at the local jazz restaurant mother so yeah the only thing better than ellen i think i see i saw two two brothers have a knife fight and kitchenware so yeah we were then no luckily there is only one small gash and shoulder you my needle and thread shut up you fine you find a bike work you you can take a day off tomorrow no pay but you gotta work today sorry you had a great dinner restaurant choices come to mom there's so many the bad ones put them i you know we talked about the fatigue factor i iii just come up with this bourbon pecan pie recipe sounds delicious and i was get ready make the first big batch and was making 12 pies and i somehow in my haze of i let bob sleep deprived chase substitute salt for the sugar and does two things that doesn't give the liquid that you need and i'm secondly it just tasted really really crappy so yeah so there about 1212 pies and so i don't think you need that gas chromatograph to show them all different now i don't know how you gather at their number stories and if that happens all the time like ice was sabotage the right dose with your salt and sugar will put sugar in your salt women who do this to you like loki's blankets to back-and-forth i will say there was that there was a fun little game that we play at it are our michigan restaurant tonight in lubbock and it was the actually the original home of don pablo's is where he worked and oftentimes if you wanted to chlorella somebody was new working with us you would say hey they just need to table 12 and would be nothing but a completely raw egg on a bed of lettuce and a small mug and there was a lot of things i don't go you need to take is now on the course the table looking like what the hell you doing you like i saw those hoaxes are the best restaurants like getting misty allow still to steal air out of the walk-in refrigerator going over the trash bag and like basically gather up the air in a glass i let open and fill it up and take back and open out when and get another bag of stale air and take it out or only god you definitely do that or you whenever you closing down the back in the restaurant until the new guy hey we gotta make sure that the other the teapot doesn't rust all the hot water out you have to empty until he gets cold it never it never doesn't turn, hot melt on this as well it's not just the restaurant industry you are gliding in the medical field also sometimes like to guess were all just a funny little play little hoaxes like when somebody substitutes my lubricating jelly laundry colonoscopy with apricot facial scrub and i don't know we do not play those kind of never never we never messed with your food you have to say to people i've never seen on spit in his food when you send it back typically there i have always seem to be respectful he might be passed off but i've never seen a habit i think i made 1 Time Way back in the day dropped the steak on the floor brushed it off matron always look and ran into the cold water through back on the grill but i may have i i don't recall you probably put back on the grill and allow those bacteria now have crohn's prevention remember where the person to sterile we need some yeah gartner life i think i will i don't it was to me to admit well were needed to be set noting fish left and that steak anyway can i sent you an email basically i would say i want you to something that we can ever get a brutal bridge building here between restaurant and and hospital life here just a month you don't mind pulled any longer trying to this i pulled up i might want in the world is this so it appears to be a paragraph of a bunch of words put together this will probably make more sense to chef patrick no matter how paragraphs are bunch of words put together i don't really know that you got that touché george put together that are nonsensical okay so this is what archer set meaningful to read it out loud. oh man we had over 90 covers 12 tops a bunch of four tops tons of vips by nine we were really cruising totally slammed at already 86 striper and taking i was running the past when this huge pickup was happening we were doing that really swan yeah ruth soto was chanterelle is all a minute you know the pickup time is like 20 minutes i got this really green coat on sauté fired her a 4 x 4 x 3 half a dozen more on order but when we go to play cheese short two day orders so had to order fire two more on the fly she was totally in the weeds we were so weighted foods died on the past the rail was jammed up with dupes and salamanders stopped working no showed i really thought we might go down so how do you think things are going to ysl when i talked with yeah nice nice salamander yeah you ship prejudicing i know i don't want to leave you out have a little bit of jargon here from the hospital so as you can see continued there's a lot of words they didn't know lotto is now that you are applied here to play a quick little game of who can answer what the hell i'm talking so just i just described every thursday friday and saturday and 30 some years ago and i started getting this not be something the when we knew you could have you on the show a little glimpse throughout you dealer 86 in a restaurant means you said you cannot heard that that might be subs are around anymore i think it means stop it. it sold out so be a basically that the hot soft part of the of the jargon is sold out don't let anybody order anymore or sometime something like 86 guys a lot here yeah some leisure time balance yeah can easily get out of there so are you trying to get me to start using these terms with my patients i think we should use these terms are in in terms of anybody and just see how well they how will they handle it i have mr. so-and-so we have some bad news that The Tumors Spreading Basically Are Being 86.Organize 86 at 10 Rather Than Working for over 86 That's over That's It I like the Better the More Your to Be Just Fine with 86 and through My My My My Head Went to Dark Place You My Brain Is like Man to Edge 86 That Insurance Policy Couple Years Ago Bad News There like the First Throw to You since Were Talking about Bad News Is Going to Be Hospital Jargon Term on the Topic That's When You Get There Celestial Discharge Doc Is on the Roof Yeah Sort of Basically Social Discharge That Person Is Not Going to Make It They've Been Okay so You so Your Your Your Your the Teaching Hospital You Want to Be Groups of around so We Can Talk like the Opposite Side of the Chef Industry Would Be the Medical School Residency Fellowship You Know and so the Teaching Hospitals Are Components of Celestial Discharge When Somebody Passes on so Can What Would It Mean If Someone Needs to Drop or Fire To Drop or Fire Yeah I Need You to Drop at Next I Need You to Fire X When He Said I Would Say That Somebody Has To Start Cooking Some Nice Drop It in the Knees Instead of Yeah Gay and Japanese Are the Backbone for All You Want to Get into That but Japanese Restaurants Versus American Restaurants Behind-The-Scenes In a Japanese Restaurant Going to Become Comes at the End of the Shift in American Restaurant Light Is on How Constant It Was 25 Pages of Shame It's Funny Was What Was Great and I Know like That I Know Five Words Indicates When You Run the Kitchen Is a Chef For Them Are All the Effort In the Other One Is Please It's Pretty Ugly so Back to You Weekend It Syndrome Out Of the Hospital Weekend Syndrome Who Would Have Weakened Syndrome and What Does It Mean Weekend Syndrome Voted and Sunk into the Habit I Have an Idea Interpretation This Is This Is a Unique One Yeah We Can Syndrome I Doubt You Have One Question Is It Does Apply to a Person Is Employed in Hospital or Is This a Question or Could It Be If It Is at the Usually to the Document Technically Somebody Who Is Who Is Employed or Contracted by the Hospital To Okay Weekend Syndrome Doesn't Come in on Monday I Don't Is a Dimly I Would Save You so We Can Syndrome Us When You're Covering Your Partners on the Weekend and Really Just Try to Do Band-Aids on Stuff to Make Sure That Irby Doesn't Dog As It Used To Take Care the Patient Still Monday Has To Make Sense the Dog the Dog Is Obviously Caesar There Could Be Some Commitment on a Critical Decision to Be Made but Rather Have His Hands Clean by the Time Monday Comes around I Got a Little Weekend Syndrome I Go on in There to Do That I Think You'll Make It like When You Show up Your Vendor Covering the Partners in Your Running a Huge Service Just Want to Make Sure Do No Harm So We Can Syndrome Is a Special to Teaching Hospitals on Monday Morning When You're like Checking out like What Insured Order the Proverbial Enzymes and You Just like Because That Doesn't Exist and A Lot about Your Hi-Fi… Get out Can What Is It Mean When Somebody Hollered out All Day All Day All Day The Restaurant Supply Cruise Holler Is like You Say Logic You Who's Yelling to Who to Give an Example If on the Sauté Cook Is Risotto There's A Lot Of People Ordering It's It's How Many Orders in Total Do I Have To Prepare to Meet the Demands of All the Tickets That Are at the Right but Applicable You Could Say We Are Two Hours into Our Our Procedure What We Have Left and Someone Says We Have Eight Colonoscopies All Day We Have a Left Okay How Many How Many Orders Do You Need to Fulfill the Tickets There on the Board Right That's Exactly Right Oh That's Not Just What to Do Now That's All Dale from Beginning to End It Could Be 400 Tickets Appears Associate Patrick in the Hospital You're Visiting a Friend and You Hear Someone Holler out from the Nurses Station We Got a Code Brown 302 and Is Not a Co-Dr. Brown Is Central Stable from Yeah Code Brown in Room 302 Loose Bowel Syndrome Maybe Cleanup on Aisle Six Yeah It Would Be a Cleanup on Long Island Six Similar Thing Yeah so If Somebody Has a Unfortunate Accident for a Little Bit of Work It Is a Cobra There Are Various Codes in the Hospital Do Have Other Codes That You Can Quiz Him on No No Other Codes so Code Blues the One That's on All the Shows Code Blue Somebody's Donning This Code Green or Somebody Goes Crazy and Passionate Security to Show up Code Pink Baby Being Say: You Have a Really You Really Feel Deadlock That Unlocked at Code Pink in Effect Lock Hospital Gets Locked I Got to Code Pink for the Radio and Drag a Top Producer about Hank Brown Code Pink of the Company It's All It's Always Extreme Lockdown Yes I'll Have like Other Ones so It Was Called Brown Is a Tongue-In-Cheek Word Yes Obviously the Obvious Color Now the Only Reason I Got It Because We Take up like That Restaurant Treated So Back to You Now You Get a Pitch Claim Thinking Cap on What Happens If You Go into a Restaurant and You Were to Find a Bubble Dancer Bubble The Answer Yes the Bubble Dancer It Seemed to Make Sense Whenever We We Reveal the Answer to My Feels Super Ignorant to This Type Who Would Build Bubbles at the Dishwasher Oh a Bubble Dancer Asked Dishwasher Didn't Show up No That's Just What the Belt That's Got a Derogatory Term for What He Did Back There but Will Dance and the like Yeah and Then Presenting Scorch with Those You Now It Makes Us Want to Get Punched Yeah Love That Term If They Can Pray in the Crotch Every Time so If You Were to Come onto the Shift in the Hospital and Someone Says They You Get This Patient Doing This Get This Patient Doing This It over There and in the Same Room 302 Yeah Crump Yeah Crump Man That's It's Okay You Have No Clue on This Imagine This When I Say This Particular Patient a Turn for the Worse That's the Crumpets That I Will Not Ever Use That Term before That's Okay It's Not a Ton Naomi's Bubble Answer Once and He Came and Try to Kiss Me so I Left This Is One of Those Christos Words Words Words Funny Because You Can Find A Lot Of These Things but the Reality Is That I You That's When Somebody Takes a Turn for the Worse I Take It Personally and I Go What Did What Am I Doing Wrong What Did I Do Wrong How My Part of This How Do I Get This Person Out Of Just What He Knows Most of These Terms Actually Found Is to Validate from a Reader's Digest Article so I Mean I've Heard Most of Them Used in Context but Some of Them Even Dies I Am Another Weakness Is Yeah Yeah so It's Link Is There Is There Is Medical Jargon You'll Hear It on You All the Shows The People Watching Grey's Anatomy What Not like That but Just like Your Site People Typically Don't Spit on Food the Reality Is That Your Doctors Our Extremely Respect and Partly Involved and Totally Bald Ownership of It You Know Everyone That I Work with Bones That so It's Mostly Any Type of Medical Jargon Going on Is Usually Something Is Kind of Little Bit Light People Can If You Are in the Hospital I Am Sorry in Restaurant and You Heard Something Was Going to Be Cremated or to Kill What's Happening There Serving Live Octopus That Will Be Clubbed at the Table I Want You to Think Chuck Scott Style We Will Turn This Piece of Meat into Beef Jerky Chuck Scott Is Our CEO's That You like It Will Dawn I Just I Cringe Because I'm from Omaha My Dad Was a Butcher I like My Stuff Rare so It's Funny Because Were on the Opposite Spectrum That's Funny like a Blue like Real Hot Pan 45 Seconds Each Side: the Middle so There's a Funny Story Habit That I Was Working in San Diego This by Placing Court out on Island Called a POE's It Was on My Chart House and We Had a Guy Says Playback like Three Times and Mike Cited the Flight Took a New Flash Seared on the Grill and He Threw the Deep Fryer for about 11 Minutes Is Analogous to What You Get There Yeah I Try Screwed up I Couldn't Get Right So Ship Address You're Hanging on an ER And Then Suddenly Preston Spent A Lot Of Time in the Hospital This These Are Just Their Small Scenarios Were Actually Still the Spinning at Work but You Do Hear One Nurse Talking to Another in There, Laugh and Saying That One over There His Guide to Nothing but Straight Hundred Percent Fabian's What Are They Going Let's See Is That Something Somebody Who's Maybe Hypochondriac or It's Definitely an Acronym That Stands for Felt Awful but I'm Alright Now Syndrome to the Hospital Again Okay so so so Acronyms to Use Alonso When I Was Most of the Really Good Stories In Medicine Take Place When You're in Training Because You Have Time to Think about It and Then Get off Shift When You Talk about It They Become a Memory When You're Really Working Working to Know You Get A Lot Of Stuff to Do I Don't Remember I Think It Was Sleep It off So SIF Syndrome And I Was in San Antonio and There Was Just so Many Patients Had Patients Lined up in the Hallways on Every Room Full And I Was Assigned to You like These Urine I'm an Intern Little Is My First Month Of Residency from an Intern and You Just Assigned All These Rooms Remember This Distinctly I Can Accommodate Myself When I Should Say How Long Will This Was Blue so Many Years Ago It Was so Distinct Where You're Just like Picking up Charts Are like Here and You Know That the Charge Nurse Goes. Go Your Trip and I Look up at the Board and so Sleep It off So It's Somebody That Super Drunk Just Needs to Sleep It off and I Go over and It Happens to Be a The Homeless Man Who Commented He Was Not Feeling Good and I Wake Him up And I Look at Him He Looks at Me and He Got Totally Blown Pupil on One Side and Then Vomits on Me Immediately I Was I Just Got a Sleep It off Guy Had a Brain Had Been Minutes Later They Were Doing a Birth Hole Right down the Hallway Drill Lowry Releasing the Pressure So This You like It Said Sleep It off That Acronym Is Wrong to Go to People and Say What You Mean Little Things like That Really While That Happened Not to Read the Tickets Twice in the Restaurant That Has Magic It Bad Yeah Well Maybe It's a Bit off Building That to Happen More Often I Made 99% of the Time Is Hilariously Little Yeah That One Time Once Montes Wants to Remind Yourself Again What Is It Mean to Add to Use the Lowboy If You Work in the Kitchen Was a Need to Use the Lowboy That's When You Go to the Restroom and the Only Urinal Available Is the One That's for the Little Kids That's Really Really Close to Funny Explanation so That It Can Refrigeration Undercounter Refrigeration That Only There Definitely Is Okay So Who Would Be the Stream Team Patrick in the Hospital The Stream Team That's Gotta Be Yeah Urologists Nicely Done to Keep What I Keep Waiting Is It Still a Steady Stream I'm Okay It's Still a Steady Stream Okay That Was There It Is a Return for a Group of Urologist and Was Gag Holders so Funny Marie and I Were Laughing in the Day but the Ridiculous Names That Go along with Groups of Animals You and Others That the Congregation of Alligators And What Marie Do You Remember Any of the Others That Are on Their Gaggle of Geese Sick Congress of Something in the Okay If There's There's a Whole Bunch of Dad That Are Crazy Yeah I Know It but Yeah There Probably Is That Probably a Stream of Urologists If You If You Look at the Definition of All Those Things You Just Said Just a Bunch Bunch More Debris so There Is a Report Wary of Elegant I Want to Be There I Mean That's All Any of That Mean so You Can What Is It Mean If Someone Says They Julie White Said Table Clean the Tables I Would Think Is That They're Gonna Just Upload Direct You Don't Pull down Actually Whenever I Was at Apollo They Said That a Limitation on the Table but It Was the Same Meaning the Basic Image of a VIP or Somebody Is A Lot You Going to Come to Watch the Table He Means the 21 in the Alexa Type Oh so That Okay so What Would Be a VIP in the Restaurant Industry Well Depend on the Restaurant so Your Jacket It Could Be Someone Who Comes in Frequently Right and Span Tends to Wear High Dollar You Are Going I Saw a Ratatouille I Know Absolutely Man So It Really Is Funny Is Ratatouille Such Great – You Know I've Try to Think through the Way They Do in the Movie There's Just No Way to Do That There's Not Because He Can't None of It Can Be Cooked Together Has To Be Cooked All Separately and Then Stoop Together Right at the End of My Favorite Dishes While in China but While Were Talking about Food Yes What Is It Mean To Have a Chocolate Hostage Chocolate Half Way Will Distribute in My Field Also Visit Here This Is Your Field Maybe I'm Bridging the Gap. I Said, Some Is Constipated Is Exactly What It Means to Think Someone's Constipated so Is Being Held Hostage So Now My Mother Ran a Group Home Group Assisted Living Home In Arizona And Nevermind and There Is an Impact Why Legislators an Impacted Patient One Time How Would You They Needed Help with What Would You Describe a Chocolate Hostage in the Restaurant Industry I Do to Get Watch My Station I Got a Go Why Are You Doing Most of the past so Don't Order Any Food Because I Don't Know Do You Know What Adam and Eve on a Raft Is Now Skanky Is That You Know the This Is a Restaurant Turned the Restaurant to Adam and Eve on around Adam and Eve on a Raft and Ring I Did Nobody There Whenever We Put Together a List From EMS Ants to Top the Lab Man in the Manual a Couple Only Ones Left in the Restaurant Late at Night Sincerely Cool but Now I Make Sense That Sunday We We Can Say Adam and Eve on Here We We We Are Called Is 40 but Was Too Racy That It Was Spinning so Giddily That Believed That Many Valves at the Company That Yeah You Say Is a Little Spoon Relates to Forking but I Was Really Here and Now I Can't Tell a Dog Notably Big Spoon but He Was 657 Tom Zola Adam and Eve for You in Medicine No Know It's It's an Old Restaurant Adam and Eve on a Raft Adam and Eve on a Raft It's Two Eggs on Toast House Can Cure All That Was How They Would Be Culinary to Maybe That's Where They Came from Bulimia Must Be Otto I Thought Doubt the Bag Looked the Origin of That One up As I Love the Etymology of Words so Phrases Come from and History Of Words Well Honestly and Then Have To the Fast Fun Game Do You Have Anything Else for Me Only I Will Try and Redeem Myself after Losing the I Do Believe Anything for You I Got an Easy One with Me I Say I Need a Butterfly Net Steak You Just for Later in Half and Then Took It so the Welder Because It Looks like a Butterfly Because It's Attached on the Top and As Links so That Was the First Thing You Said When You Said the Little Thing about Chuck Scott Ordering Steak One of My Professors Would Do That and It Was This Russian Guy Was Awesome Literally He Would Go to Nice Restaurants and She Would So Just Cut Cricket You Think It Is Well Done and Cook Another 30 Minutes so in 10 Seconds Do You Know What Issue Is That She Would Be Somebody Who Could Make That Happen Not on What Issues She Was Known As a Really Really Bad Cook Not the Ringer You're Looking for Only Half a Minute Less Than Our Last Half-Hour Jeff Patrick Thank You so Much for Coming on a Project Is a You Been Doing Foreskin and He Goes on Words Now Just Shows Love You Love My Tommy.com/Spoony Put in That Code We Gotta Make Sure That Those Chef Patrick Does Not Go Back to Work in the Restaurant Industry Did Absolutely Not If You're Not Watching on Spring Really Should Check out Spoony.com Beautiful Lineup Filled with Great Shows Jim
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