The Art of Heat: Exploring Tu Madres Hot Sauce with Founder Ricky

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
live in the studio once again.
I'm your host, jesse Hall, withSpace Coast Eats, and, yeah,
it's been a minute since we'verecorded and it's just great to
be back in the studio.
And this is our new studio atSpace Coast Creative Center,
right here in the heart ofMelbourne, right by the mall, in
the Oaks Plaza where theHemingways and Oaks Theater is
and so forth.
Come on, visit.

(00:21):
The Space Coast Creative Centeris for everybody, especially if
, of course, you're in thecreative industry.
If you're in the creative space, we welcome you.
It's a great membership and,you know, just really proud to
have our podcast right here,surrounded by all these other
great, talented agencies andindividuals.
But, real quick, got a newsponsor, got to give them a

(00:44):
shout out.
I'm going to have all kinds ofpictures over here or over here
in post.
I'll do some cool editingbecause I got some really fun
videos and pictures.
It's Asian Time Restaurant.
Jimmy the owner great guy,class act has Asian Time.
They are located in the FreshMarket Plaza, right there on
Wickham Road in Suntree Can'tmiss it.

(01:05):
It's all the way to the southside of the plaza.
And full bar lunch, dinner,takeout, you name it.
Beautiful sushi menu,unbelievable plate presentations
.
Again.
I'm going to have all kinds ofphotos on either side of me.
We'll figure it out, but at theend of the day, go see Jimmy.
Go see Asian Time and considerthem for all of your Thai,

(01:27):
japanese type cuisine Again,amazing sushi, beautiful fish,
really good sake collection,full bar with all kinds of
signature cocktails and so forth.
They're waiting for you.
Go see them and tell them.
Jesse at Space Coast Eats sentthem again Asian Time Cuisine.
Go see them.
But yeah, this has been a guest.

(01:48):
I've been chasing all aroundtown.
He's super busy, pours a greatbeer and we built a relationship
at his day job over atIntercoastal Brewery right down
in O'Galley in the O'Galley ArtDistrict.
Can't miss it.
Intercoastal Brewery.
Now with a couple differentlocations, we'll get into them a
little bit more, but over theyears Rickey has always been

(02:10):
just a lot of fun, always with asmile, always having a great
time over there and treatingeverybody like gold.
And if you have yet to go toIntercoastal, I definitely
welcome you to go hang out.
They always have something fun,I think on this Wednesday night
they usually have like a runclub, but they have farmer's
markets, they have yoga.
I've been there for so manyother things than just drinking

(02:31):
beer.
It's really like a communitydestination kid-friendly,
pet-friendly.
Go hang out, they're a blast.
Recently learned that this youngman is going from beer tender
to a novelty sauce, hot saucespecifically.
Uh, creator, and and I just waslike man.

(02:53):
We got to talk about thisbecause people know you for
pouring a great beer and being,you know, just someone who
people can look forward to asone of the many great staff over
intercoastal.
And now and now he's againdoing his own thing and he's got
some wild flavors.
Today we're going to check outone of his signature sauces and
I'm going to let him introducethat as well.
Tell him what happened as faras going from a beer to now a

(03:17):
hot sauce proprietor.
Where's that transition lead?
Or maybe one wasn't fromanother, maybe one was just out
of another?
Maybe, you know, one was justout of necessity.
Maybe he just couldn't find areally good hot sauce.
I had to make his own.
So we're going to learn morefrom Ricky.
I want to welcome him.
What's up, buddy?
He also brought some tacos thatwe're going to go and enjoy
with his, with his sauce.

Speaker 2 (03:45):
So we're going to look forward to that as well.
Ricky, welcome to the show.
How's it going?
Thank you.
Tell us what you brought for us.
So I brought some tacos from alocal hidden gem called La.
Preferida yes Mexican foodtruck and they have a Mexican
market.
It's like right around thecorner from my house.
I swear by it and I go there atleast two, three times a week.
Wow, that's pretty regular, Imean, yeah, I'm originally from

(04:07):
California, so it's really hardto find Mexican food here that's
really good and authentic andthis is the closest thing to
home.

Speaker 1 (04:15):
Yeah, I've heard great things Go ahead and put it
in front of our food cam overthere.
Let's get it nice and close.
Oh, look at that.

Speaker 2 (04:24):
Look at that.

Speaker 1 (04:25):
Yeah, see, and that's what you want to see.
You want to see some like uh,diced, uh veggies and everything
else, because there's nothingworse than having like I was
just thinking this the other daylike I want to have a show
where I just tell people how tomake and prep you know,
condiments for their itemsshredded lettuce especially,
like, instance, like a burger,when somebody puts just one big

(04:47):
leaf of romaine or even icebergon it and then you take the bite
and then you're pulling thewhole leaf, pulling all the leaf
off, yeah.
Instead of shredded, where youonly get as much as you bite.

Speaker 2 (04:58):
You know who only does that around here.
Huh, that I've seen is BurgerInn.

Speaker 1 (05:02):
Yes, burger Inn has shredded lettuce.

Speaker 2 (05:04):
I love it.

Speaker 1 (05:05):
It's a big difference .
Yes, huge difference, but evenlike.
And then the rings of onions,you know you get a ring of onion
and then you're pulling thatthing out and all of a sudden
all the onion comes out, evenlike the sliced tomato.
Now, granted, it's hard to likedice tomato and have everything
, just you thing, just you know,fit in there.

(05:30):
So I get the necessity, but howmany times?

Speaker 2 (05:31):
you bite into a burger and like half the
ingredients come out of you know, with like, with the bite, and
it's like then you're gonna putit back together.

Speaker 1 (05:33):
Yeah, it just becomes crazy.
So when I look and I admire umthe you know how those tacos
look because, again, it's notlike one big piece of meat.
Yeah right, yeah, you, you biteand you only get what you bite.
You're not like one big pieceof meat.
Yeah Right, yeah, you bite andyou only get what you bite.
You're not pulling a big pieceof meat out of the taco or the
burger or you know the food ingeneral.

Speaker 2 (05:51):
You're not like working for it, it's just yeah,
you're not putting it backtogether.

Speaker 1 (05:55):
Now, granted, you know everybody's different,
everybody's style is different.
I prefer at least you know, thechopped onion.
I think is huge.
Having those big rings in asandwich, oh, totally Doesn't
make sense, yeah, I mean this isvery close to home of what I
grew up having.

Speaker 2 (06:12):
But even down to the tortillas they make them
homemade like fresh daily, andthen they even have like a
cooler in there, then they wrapthem up.
They have a bunch of fresh hottortillas, corn tortillas, and
then they wrap them up in thethat's smart Because a fresh
tortilla makes all thedifference.

Speaker 1 (06:27):
I think a lot of our listeners could agree on that.
Next up, let's see a bottle ofyour two madres.

Speaker 2 (06:35):
Two madres hot sauce yes, we have our carrot,
habanero.
Yeah, hold it up to that.
Cam, this one.

Speaker 1 (06:41):
Yeah, the food cam, and let me just go ahead and
activate that.
There it is Nice big close-up,beautiful, beautiful.
I like the artwork.

Speaker 2 (06:50):
Yeah, so everything that revolves around this
company now is all within thecommunity of O'Galley Arts
District, which is really cool,it's a collaborative event.
It is, yeah, like the artworkwas done with Noah Cook.
That was creative director.

Speaker 1 (07:10):
Noah's great yeah.

Speaker 2 (07:11):
Noah's awesome.
So for those who don't know, hewas a creative director at
Intercoastal Brewing Company fora few years.
We got into a situation wherewe had to find a different place
from our commissary, so wecouldn't go there anymore.
And then so we were trying tofigure out what to do and my

(07:34):
business partner, angelina she'slike a gangster and she found
this.
She is, she's a badass.
She found this localmanufacturer that does hot sauce
, spaceco Sauces I don't know ifyou've heard of them, ryan
Coyne big shout out to him.
He's awesome he does a lot oflocal stuff and his whole crew

(07:56):
and team.
They're amazing too.
They're very attentive, theylisten, they're very
collaborative with us.
They really stick to what wewant, you know, within, make
sure our recipe is as authenticto when we first, you know, lock
in our batch of what ouringredients are Sure, Source it
down, like you know.
If you want to get down to itlike, we'll source the

(08:17):
ingredients to whatever you guyswant.
If you want this specific typeof ingredient, then we'll go
there Like and we did that withthis one because he had mashed
orange habaneros.
That's a big part that sustainsthe rich orange flavor to it.
And he had mashed orangehabaneros but they oxidized and

(08:40):
they turned brown.
So I was like we can't go thisroute.
We got to figure something elseout.
So he was willing to work withus and god bless him and his,
his crew.
They they de-stemmed like allthe orange habaneros fresh ones,
so they're all fresh, freshhabaneros yeah fresh carrots,
organic carrots in there.
Um, it's really simple butreally good recipe.

(09:04):
It's all fresh ingredients.
We worked on it.
The ratio like when we pour iton here there's no xanthan gum,
there's no added preservativesor anything like that.
Everything that falls in it isjust all fresh ingredients.

Speaker 1 (09:18):
Does that mean it has a shorter expiration date?
No, finish a bottle sooner.
No, no.
What kind of shelf life do youexpect with it?
Years, yeah.

Speaker 2 (09:26):
Two years, yeah yeah, so shelf life in two years.
If you want to max them, max itout to two years.
I'd probably like refrigerateafter a while, but I mean, I
have bottles that have beensitting out for months.
I have them sit out yeah androom temperature.
Room temp yeah, so, so yeah,you'll definitely go through it
before two years yeah, probablygo through it.

Speaker 1 (09:45):
Well, I, I better.
I mean, because is it just oneto?

Speaker 2 (09:48):
one size.
Yeah, right now it's just theone size.
Um, and then we're actuallywe've been working our butts off
for the past two months inpre-production for our next hot
sauce, that we're getting readyfor another big event that we'll
talk about in a little bit,which is Bacon Beer Bash, but
that one's going to be achipotle hot sauce and we have

(10:11):
bacon fat in it and we got theonions and garlic simmered in
the bacon fat.

Speaker 1 (10:15):
So yeah.

Speaker 2 (10:16):
That one's a fun one.
So we've been doing a bunch oftest batches for that to make
sure we locked in the recipe towhat we want.
Batches for that to make surewe locked in the recipe um, to
what we want and to what youknow.
Getting all the feedback fromfriends and family, uh, people
that in the community that workin the industry, that are, you
know, chefs and cooks andgetting their feedback and just
taking everything intoconsideration of not only like

(10:39):
what we want but what everybodyelse you know likes to.
So we like to have that groupeffort from everybody else yeah,
I mean the more palettes, thebetter.

Speaker 1 (10:49):
Right, absolutely, you know, I mean if you, because
you know I mean, granted, aslong as they like hot sauce in
general, yeah, they, they have alittle bit of authority.
Now, if you give it to athree-year-old, uh, you're
probably not going to get any,you're not going to get a good a
reply or certainly not asophisticated feedback.
So you want people withgenerally good palates, and then

(11:12):
it's always good to test, dolike a little A-B test, Maybe
also give it to two differentrecipes, to some kind of
connoisseurs, some high-endpalates, the chefs and other
people who really enjoy a goodhot sauce, and then just the
average people, to make surethat anybody who would pick it

(11:32):
up, even if they're not like ifthey don't have their own hot
sauce collection at home, wouldyou know, would they find this
appealing to you know, to put on, you know, their rice and beans
or whatnot?
Yeah, but let's rewind back towhere the necessity to have your
own hot sauce, to have it.
Yeah.

Speaker 2 (11:51):
So we kind of fell into it.
It was not planned at all.
This was probably around a yearand a half ago or so.
So you were talking mentioningearlier how we have the
marketplaces at intracostal, um,so there was the last one that
happened two novembers ago andtammy I don't know if you know

(12:14):
tammy that works at intro withus she sounds more she uh,
you've recognized her if you'veseen her, but she, she runs.
She is also badass.
She shout out to her for alwaysputting on such cool events.
She, I feel like sometimes shedoesn't get the recognition that
she deserves and appreciation.

Speaker 1 (12:33):
Oh, we appreciate you , tammy, yeah, but we appreciate
the hell out of you, tammy.

Speaker 2 (12:37):
But anyway.
So I was like after that one Iwas like hey, like would it be
cool, like if I just like madesome salsa and like if I just
like made some salsa and likesold it here, and she's like
yeah, I don't care like do it.
I'm like really like it's justlike that easy.
Like she's like yeah, if youwant, like I'll put you on the
next one in february, and I waslike okay like cool.
So then I was kind of because Iwould make salsa at home.

(13:00):
So I was like I'll just makesome, you know, yeah, some
regular salsa, and and so I madesome, and you're talking about
the chunky salsa like fresh.

Speaker 1 (13:07):
Yeah, not like super chunky.
I don't like it super superchunky, Like a pico de gallo.

Speaker 2 (13:11):
I like pico de gallo but I'm not going for a pico de
gallo route type of deal and Idon't want it like a chunky,
like Tostitos type salsa.
Right right, some BS like thatI Tostitos type salsa, right
right, some BS like that.
I'm not a big fan of itpersonally, but so it was like
in the middle, so I had madesome, did some test batches.

(13:31):
Well, my business partner, gina, she was working at FM Pizza at
the time.
That's what I'm saying.
Like everything's within thecommunity.
And then she was over there andI was like, hey, like she's's
an aspiring chef and she's got agreat palate and she's a very
smart girl.
So I was like can you liketaste?
You know, try out this salsaand tell me what you think,

(13:54):
because I'm thinking about doingsomething with it.
Blah, blah, blah.
She's like damn, this is reallygood and stuff.
I'm like really, I'm like allright, cool.
And I was like you know, likeI'm going to sell some at the
next market, at Intra, andoriginally it was me like trying
to double dip on money and Iwas like, if I hire you for the
day to sell my salsa while Iwork, would you?

Speaker 1 (14:15):
be down for that.

Speaker 2 (14:17):
And she's like, oh my God.
She's like, yeah, I'm down Likewhatever.

Speaker 1 (14:20):
It's all right Cool.

Speaker 2 (14:21):
So then that turned into her like being well, we're
going to do this, you're doingit illegally, we got to do this
Right.
She's more the Girl Scout typeof way, like follow the rules,
which I totally respect, andstuff.

Speaker 1 (14:39):
Well, if you're going to do, it might as well, do it
right.

Speaker 2 (14:40):
Might as well, do it right.
I'm very lazy in that regardand I'm just like why can't?
We just fucking sell, sell sellLike.
Tammy said I could sell it.
Like let's just sell it.

Speaker 1 (14:47):
Right.

Speaker 2 (14:47):
So I was like all right, so I'm just like kind of
going along.

Speaker 1 (14:51):
And then she's like well, you got to have a name for
it, you know.

Speaker 2 (14:55):
And so she came up with the name too much.

Speaker 1 (14:59):
Your mama didn't stick.

Speaker 2 (15:01):
Yeah, yeah.
Yeah, yo mama didn't stick.
Well, the first it was funny.
I remember we're talking aboutit.
She's like we gotta have, likeyou should have like a company
name for it.
She's like I was thinking likeRicky salsa.
I'm like I don't fucking likethat at all, like that sounds
stupid.
Sorry, I don't like that.

(15:25):
She goes.
Well, I have this other name inmine two mages.
I was like, yeah, that's it,that's funny.
Yeah, mages, hot sauce, likeyour mother's hot sauce so it's
like a play on, so there's likea joke within it and it's funny
and it works.

Speaker 1 (15:36):
I feel like all these hot sauces have a little
tongue-in-cheek.
Yeah, you know, like you know,slap your ass or whatever you
know he's like.
Yeah, it has nothing to do withthe sauce yeah it's just funny
to say when somebody's holdingup that sauce you're just like,
you know, it's almost like youdon't want to repeat it out loud
because it's just it's.
You know, um, you know devil'stongue and you know just just

(15:56):
weird things weird things youjust wouldn't associate with
food at all.
Yeah, it has nothing to do withit, you know, I know well, even
like our chipotle one.

Speaker 2 (16:05):
So we we did this one last year because that was like
our huge first big event lastyear, and so we released this
one last year.
This new recipe is a little bitmore modified because we can't
like char, the, the peppers andstuff like that and so we can,
can't.
We don't have that Like um, thedark color that we had last

(16:25):
year is still like very, somevery, very similar flavor to
last year's, but we called ithotter than your father Cause
it's, it's yeah.
So it's, uh, it's cause it's forfather's day weekend.
You know, it's father's dayweekend when it launches, it's

(16:49):
for bacon beer bash, which is afather's day event.
So we're like, let's call ithotter than your father, which
kind of plays fun with twomadres.
You know hot sauce.
I thought it was kind of funny.

Speaker 1 (16:53):
No, I love it because I feel like hot sauce is like
one of those things where youcould really just it doesn't
really matter what you call it,because at the end of the day
it's about how people identifythe.
You know.
Again, if you're a label critic, you know it doesn't really
having a nice sophisticatedlabel doesn't always work.

Speaker 2 (17:15):
Yeah.

Speaker 1 (17:15):
It's more of, just like, you know, having a picture
of a volcano and, just you know, triple X, you know, death by
fire, you know.
I mean there's all kinds oflike really funny connotations
when it comes to how to labelfood.
But hot sauces, I think, getaway with the most.
Now there are some, like, forinstance, spices I see as well,
especially some rubs Again alittle tongue-in-cheek, you know
and so there's some allowanceto you know, really get you know

(17:40):
creative with not only thepackaging but the name of it,
and even it has nothing to dowith the flavor yeah, you know
because because carrot habaneroon a label isn't, as I think,
maybe as catchy or marketabletotally not at all.

Speaker 2 (17:52):
Yeah, no, it's not, and you know that I don't know
why.
We just like, oh, carrothabanero hot sauce I don't even
think.
It can't cross our minds thatwe should have like a name for
it.
Right, we just put like carrothabanero on it, hot sauce, who
knows, maybe later down the linewe'll change it to like orange
juice or something.
No, no.

Speaker 1 (18:11):
I think carrot is a great, because I think it pure
ways well.
All right, yeah, and it spreadswell and you don't really want
for me at least with a hot sauce.
You don't want it too liquidy,because I feel like I know you
got to find the happy mediumyeah, I like something that kind
of like sits on top, yeah youknow, that doesn't just go right
into a tortilla and make a bigwet mess exactly, you know I

(18:32):
like something that with alittle bit of consistency, you
know and that's all it is solike.

Speaker 2 (18:36):
The consistency is all based off the ratio that we
have for, like water, vinegarand then like how much carrots?

Speaker 1 (18:42):
we have and habaneros .

Speaker 2 (18:44):
So when we found that sweet spot that we were like,
we like the consistency of thesalsa.
Then we locked it in the recipe, but that's what I was saying.
Like you know, there's noxanthan gum to to hold it
together more to have it, youknow yeah because I mean there's
some ingredients and I thinkpeople are now getting a lot
more ingredient conscious.

Speaker 1 (19:01):
Yeah, I think there's a movement to where you want.
I mean you know there'smovements to get fluoride out of
water.
I mean you know this is like onon bigger.
You know regional, you knowstatewide, countywide levels of
you know what we're putting inour bodies yeah and so it's
really easy to also start to.
You know, want to know what isthisosed on that favorite box of

(19:25):
cereal.
And again, there was a bigthing with that, how the same
brand in two different countriesgets different ingredients.
So people.
I think, are just becoming moreand more aware now that the
conversation is going mainstreamand of course that also brings
like well, how do I getsomething with less ingredients?
Well, less preservatives, butthe preservatives let it sit on

(19:45):
the shelf.
Well, buy local, that way itdoesn't have to ship across a
great sea from Europe or evenfrom across the country.
You buy local, then it'sprepared fresh.
They're not preparing it to siton a shelf for 12 months before
it sells.
They're not looking to stockboxes and boxes and warehouses
and warehouses full of thisproduct so that it just you know

(20:08):
, so it doesn't spoil until you,you know, as a consumer finally
buys it.
So when you buy fresh, you buylocal, it's prepared fresh, it
doesn't have to have a 12-monthshelf life, it could just you
know, if it spoils in 90 days,that's okay.
You know, if it spoils you days, that's okay If it spoils,
because right now I don't knowabout you, but when I see an

(20:30):
apple that doesn't age and it'sbeen in my fridge for six months
.
I think we've all been there.

Speaker 2 (20:33):
That's sketch.
It's like, how is this not?

Speaker 1 (20:36):
I remember apples got brown and they got spots and
things like that.

Speaker 2 (20:41):
I think the only thing that now matures in my
kitchen is like a banana, youknow banana is still like you
know, they will ripen likereally quick, Like they're
supposed to Well, even organiccompared to Right I've compared
them it's like organic will justripe overnight.
It's insane, like you got toeat it really quick.

Speaker 1 (21:00):
And I think that's how food is supposed to be
consumed.
It is, yeah, you pick it or youharvest it and then you prepare
it and then you eat it.
Yeah, it's not supposed to belike put in a can.
Yeah, exactly, and sat on ashelf or just saved for a rainy
day when you go camping orthere's a hurricane.
I think there's something to besaid with again.
I think it's just an overallconsciousness about what we're

(21:23):
putting in our bodies andchoosing to get the things with
minimal ingredients.

Speaker 2 (21:28):
Yeah, as minimal as possible, Not needing a
chemistry degree to decipherwhat the heck is on this label
Exactly.
I don't know why there's20-some ingredients in my
McDonald's french fries whenthere's only beef tallow salt.

Speaker 1 (21:42):
That's what it should be Out in Europe every other
way.

Speaker 2 (21:45):
You know, and that's what it should be.

Speaker 1 (21:46):
You know, and you know one of the great I've seen.
You know some really reallygood videos and so on of people
you know having like aMcDonald's fry versus a regular
like hand cut.
You know fried potato, hand cut, you know fried potato and

(22:07):
they'll just leave it out andthe birds and everything else
will eat the.
The hand cut fresh potato andnothing will touch the donald's
fry because it's not recognizedas food, so when the ants won't
eat it maybe you should.

Speaker 2 (22:17):
You shouldn't eat it.
You know.

Speaker 1 (22:18):
I mean it just goes to show that we're putting all
kinds of things in our body.
That again, you know we want tobelieve that someone's looking
over us, but at the end of theday, you got to be your own
advocate for your health,exactly.

Speaker 2 (22:28):
And uh, that was a big part of you know when we did
this company too is like wantto keep it as fresh as possible,
like everything, everything youknow going forward, you know,
if it gets to a point where youknow if we do pretty well and
stuff and it's like we got toexpand or whatever, then we'll
try the best way we can tofigure out to just keep that

(22:51):
yeah, so where are you sourcingyour produce, the carrots and
habaneros?
um so ryan.
He sources it locallythroughout farmers around here
in the area and stuff, yeah,which is cool and and so the
bacon bash edition.

Speaker 1 (23:07):
Tell me about the pepper that you're using in that
one.

Speaker 2 (23:09):
That one's going to be a few different peppers.
So it's got chipotle in it,guajillo chilies and arbol
chilies.
Oh, so we have those threedifferent chilies, and then we
have apple cider vinegar in it,we have red apples in it, and
then onions and garlic simmeredin bacon fat yeah, I think
that's it well that sounds funny.

Speaker 1 (23:30):
Sounds already really nice.
I had a bit of sweet littlesmoky Chipotle.

Speaker 2 (23:35):
Yeah, yeah, that's a good amount of smokiness to it.
Last year I had like I had tocut down on ingredients because
I went roadkill on it yeah andit was still really good, but I
was just like it was justunnecessary.
Even this one.
I had to dial it down.
Gina was like you have way toomany different peppers in here,
like even.
And then Ryan was like you havetoo many peppers in here, Like
let's cut it down, should keepthese ones here.

Speaker 1 (24:02):
Keep that smokiness to it.
I'm a connoisseur, but I knowof real connoisseurs.
Yeah, I would say that I thinkthe most popular are going to be
the jalapeno, habanero, and nowwe're seeing some really,
really scorching type peppersbeing used, from the ghost

(24:24):
peppers, carolina reapers andsome of these other like it's
insane some of these breeds ofpeppers, like what just happened
, like Tabasco, it's likecayenne it's all cayenne vinegar
, it's like, really, it's likereal easy.
Yeah, you know and so.
But I mean, I mean I don't knowif people just are really
really liking heat or you knowit, hot sauce has just gone to a

(24:44):
novelty place, like people justare just like, oh, just put out
there.
And I've had some novelty ones,I don't know.
If you remember I think it wasbefore COVID where Firehouse
Subs would have the whole barman.
I miss that.
It was like a hundred differentyou know sauces, and that's what
I'm saying.
Like there's like I mean I meanlike you know the devil's ass,

(25:10):
like I mean it was just like allkinds of like really funny
tongue-in-cheek labels and names, yeah, and I feel like some of
them were just for noveltybecause there was no flavor.
Yeah, it was just all heat.
It's like great, yeah, you gotall you know, you got.
It's just like unbalanced.
So I think, um, I think moreand more the people who do it
well, they have a selectionright, like a mild medium hot,

(25:31):
or at least like a milder hotterand then like a really hot.
But the jalapeno, I think, isjust a nice, bright, fresh
flavor.

Speaker 2 (25:40):
Can't go wrong with the jalapeno.
Yeah, you really can't.

Speaker 1 (25:43):
And for me that's like a mild sauce.
For me, yeah, the habanero ismy go-to, because again, I get a
little bit of a sweat on thebrow, yeah, but I'm not like
overly, like regretting it, youknow.
Um, and then of course you knowcaroline reaper's ghost, I
think.
I think they're all in thatjust kind of novelty category
where you add like a little bitthat's all you need is a little

(26:04):
bit.
It goes a long way, right and soif you're gonna like spike your
chili like I'm talking, like abig pot of chili, then maybe use
that novelty sauce.
Yeah, but as far as like justdumping it just for he's like
you can't even enjoy it.

Speaker 2 (26:16):
Yeah, you're not gonna enjoy it.
And that's where I don't knowit's become like uh, what was it
, that one chip challenge?
That's why I feel like it'skind of gone to, especially when
you have that, yeah, when youhave the what is that about it's
one chip.
It's one chip, yeah, the onechip challenge.
It's just like a I don't know,it's like a trendy, like social
media type of gag thing to Idon't know, because I think

(26:38):
everybody wants to see thatreaction yeah, they just want
the reaction and I've seen some.

Speaker 1 (26:42):
Really you know I mean it's.
They seem like a very genuine,genuine and sincere reaction,
but none of it looks pleasant,it doesn't no, it's kind of all
stemmed off of like I feel likehot ones, which I love.

Speaker 2 (26:53):
That show it's awesome.
It's great to see celebritysweat, sweat, yeah, yeah and
they're just like the way upthey're just drinking water, and
there's some of them who arejust like like it doesn't faze
them, like it's insane.

Speaker 1 (27:04):
It's like like nobody's got to number 10 like
everybody, just you knowimmediately like spits it out
and they're just like no, I'mdone.
But by the time you get to thatlast wing and I would almost
like that challenge because I dolike some spicy food, I'm not
afraid.
But again, it's as long asthere's the flavor matches the

(27:27):
heat, exactly if it's just anovelty heat.

Speaker 2 (27:29):
This is like there's no why bother, yeah, why bother,
yeah, but, uh, but I missfirehouse subs in their
selection.

Speaker 1 (27:36):
Um, another good one I like is, uh, you know, t1 of
flats.
They have their own in-housesauces, which are always kind of
fun.
I love their Thai chili one.

Speaker 2 (27:44):
Yeah.

Speaker 1 (27:44):
Oh my God, I think most places should have like a
hot sauce or at least acondiment area where you can
just doctor it up or take yourlittle tasting cups of just a
little bit back to your table.
I really like those conceptsbecause I feel like if you're

(28:07):
gonna serve especially like youknow ground beef taco- like a
real gringo taco yeah lettuce,tomato onion and, uh, and just
like a not so much you knowseasoned meat.
You kind of need to doctor it upon your own anyway, yeah, yeah,
unless you just have a horriblepalate and you just yeah.
Yeah, you don't need any flavorin your life, but I like

(28:29):
multiple.
You know I'd like to havemultiple options, selections and
options.

Speaker 2 (28:33):
Yeah, it's funny because, like when I first moved
out here, I would go to TijuanaFlats a lot and that Thai chili
one is really good.
On the tacos for whateverreason.

Speaker 1 (28:45):
You wouldn't think it would go well together, but it
does yeah you could put a little, even if it's Thai, which is
Asian, and on something that'smore Latin-based.

Speaker 2 (28:55):
Again, two different profiles of flavor, cultures and
stuff.

Speaker 1 (29:00):
But you know, listen, India has really good spices.
They do.
Yes, I love Indian food.
Thai India has really goodspices.
They do.
Yes, I love Indian food so much.
Thai, southeast Asia reallygood spices, latin America.
So I think there's a lot ofcultures and it's just funny how
they'll take a similaringredient like a chili pepper,

(29:20):
whether it's a.
Thai chili or another kind ofchili, whatever is indigenous in
that region.
And then they add again a base,whether it's a carrot or apple
or a vinegar or whatever else,to again make it more spreadable
, because you don't want to justput a dry pepper all over your
food.
You kind of want to make it towhere you could spread it, you

(29:41):
could dilute it a little bit, soit's not just all pepper and
add some flavor.
And yeah, you know, thai chilisweet sauce is like one of those
things where you know it's asweet heat and I love that.
And now you have like, you knowthat's almost like seems to be
a trend.

Speaker 2 (29:57):
Yeah, it does, it's like this honey heat.
This honey heat?
Yeah, like the hot honey thing,hot honey.
Yeah, like the hot honey thing,hot honey.
Yeah, it's everywhere.
It's been the last five or sixyears.
It's become like a huge thing.

Speaker 1 (30:06):
Yeah, so would you agree that people are being a
little bit more experimentalwhen it comes to heat?

Speaker 2 (30:13):
Yeah, I mean, I see it too At the brewery.
Every now and then we'll havesome beers come out that have
peppers in them and people getexperimental on it.
I remember a while back we hadone uh with dragon's breath in
it and it was like everyone waspretty scared by it, but
everyone was really intriguedand they were like I still want

(30:35):
to try it though, like it's, Iwant to see what it's about and
stuff, and it wasn't likeroadkill, like burning your
mouth on fire by any means, butit was like you know, it's uh, I
don't know it's camaraderie orwhatever, but people love it and
there's like a market for it.
So it's cool to see and goingback to like um firehouse subs

(30:56):
because, yeah, when my daughterwas first born, like we, I used
to go there all the time, liketwo, three times, three times a
week and I would always get that.
It was like Amazon five orsomething like that, and I would
mix it with a ranch and then,yeah, I'd mix it in with a ranch
, and then I would pour it allover it.
Oh, so good.
It was like a perfect amount ofheat with it.

Speaker 1 (31:17):
Yeah, spicy ranch.
No, creamy heat is great.
Listen, you know um srirachamayo.
So sriracha mayo, I mean Ican't tell you like how many
restaurants offer that, as youknow, a condiment you know, it's
just like oh, it's served with.
You know, it's like a spicycream sauce.
People are like, yeah, soundsgood.
And I mean, I was working atrestaurants 20 years ago when,
you know, we had this famous.

(31:40):
it was like imitation crab, butit was a spicy crab spring roll,
yeah, and it was just animitation crab with that spicy,
you know, sriracha, mayoscallions, deep fried in a you
know, egg roll shell man.
We sold so much of thatappetizer I could not tell you,
and I think they sold the recipeultimately to Cheney Brothers
at one time.

Speaker 2 (31:57):
Oh really.

Speaker 1 (31:58):
I mean, it was like it was.
It was you know, because it wasjust so different yeah because
I think you know most peopleassociated with like spicy, with
um, you know, especially withasian food as like wasabi yeah
which is like just a japanese,like kind of horseradish, yeah,
um.
And so having heat associatedwith um, you know, asian food,

(32:21):
it just you know a lot ofchinese is just very mild,
unless you get into someSzechuan, which, again, you have
to ask for it.
Even today, I go to some Thaiplaces and I ask for a hot, and
they're like well, do you wantlike five.

Speaker 2 (32:34):
Yeah, like American hot, or do you want like Thai
hot, thai hot, yeah, and yeah,you ask for like a seven or
eight at some of theserestaurants.

Speaker 1 (32:40):
Yeah, baby doll, you don't feel?
Your whole face for, you know,the rest of the night.
Yeah, it's, you know it's.

Speaker 2 (32:48):
I've gambled a couple times At Shaquan's.
I'm like I'm gonna try to.

Speaker 1 (32:51):
Oh, mama Quan will hurt you.
Yeah, she'll hurt you.

Speaker 2 (32:54):
Yeah.

Speaker 1 (32:54):
She'll let you.
She'll let you get a six yeahyeah, yeah, but it's almost like
you know she'll just hurt youjust because you just didn't
listen to her like oh, I toldyou six.
Yeah, yeah, yeah yeah, youdon't listen but the uh.

(33:17):
But I think you know a lot ofdifferent cuisines.
I mean, barbecue is gettingspicy yeah, like across the
board, I mean, and now you'reseeing like, even like narby's
and popeyes and and all theseother um places.
You know we got a scorchinglike carolina reaper, you know
fried chicken sandwich andyou're just like burger king
slow down like stay in your lane.

Speaker 2 (33:37):
I know, yeah, yeah, yeah, yeah, but I feel like they
do.

Speaker 1 (33:40):
Yeah, you're right but I admit and I have the wrong
fast food places.
But but that's my point.
It's like you know.
Again, I'm not sure if likeheat is the trend, or everybody
always loved heat and now it'slike more accepted, more
available and you're finding outmore menus.

Speaker 2 (33:56):
Maybe it's, yeah, a little bit of that, but maybe
these places or even like hotsauce companies, these places or
even like hot sauce companies,and then it's a mix between
shows like Hot Ones and stuffthat's become such a huge
cultural thing that it's likeyou have all kinds of different
weird unique flavors that it's,you know, no different than like

(34:18):
craft beer, like you have allkinds of different unique beers
and stuff and they kind of youknow, translate that into uh,
yeah, so I guess there has beenmaybe a cultural shift, you know
as things goes, it wasmainstream, you, you would think
like you know.

Speaker 1 (34:34):
I mean, granted, if there was like real, real big
money in hot sauce, I'm surecelebrities would be endorsing
that versus, like you know know,tequila and vodka yeah, you
know, but but you know, speakingof which you know, have you
tried Absolute Papar?

Speaker 2 (34:47):
No, oh, no, and a Bloody Mary?
Is that a spicy one, or whatit's?
A spicy vodka, oh really.

Speaker 1 (34:53):
And a Bloody Mary, and I don't know about you, but
when I drink, the spicier thebetter.
Yeah, like I want pepperoncinisin that thing I want banana
peppers in that thing, like youknow.
You see these extravagant.
You know Bloody Marys with allthe garnishes, yeah, you know
hamburgers and chicken wings andeverything else.
You know it's no longer just alime and a celery stick, it's
like everything it's like awhole meal and an.

(35:14):
Old Bay Rim and flavors, insane,uh.
But but for me I just, you know, I was always just like a hot
sauce horseradish, horseradish,like I want.
Yeah, I want my bloody mary tobe like all of it spicy but you
had that absolute papar I gottatry it kicked up a notch bowl,
yeah and I'm not sure if otherbrands have also gotten to.

(35:36):
You know, adding a little bitof heat in, in in their uh
liquor, but I don't mind it.

Speaker 2 (35:40):
Yeah, I mean I I really enjoyed it yeah, if it's
appropriate.

Speaker 1 (35:42):
If it's appropriate, but I don't mind it.
Yeah, I mean.

Speaker 2 (35:43):
I really enjoyed it.
Yeah, if it's appropriate Ifit's appropriate.
Yeah, I don't really drink awhole lot of liquor these days
but I mean every now and then Iwill.
I like cocktails where I'llhave a Bloody Mary every now and
then.
Usually a pretty basic is justhave a sunny de-seltzer.

Speaker 1 (35:59):
There you go.
You know what I mean.

Speaker 2 (36:00):
Got salty fucks.
Everyone knows that.

Speaker 1 (36:03):
I haven't even seen an.
Arizona hard tea.
Like everybody's got a hard teanow.
Well it's funny.

Speaker 2 (36:07):
I got these and I was like, ah, I saw the Arizona
hard tea or like the twistedteas, and I'm like, well, yeah,
twisted teas, twisted teas,mike's hard lemonades it's
insane.

Speaker 1 (36:18):
But I think, again I think.
But as a culture, ourgrandparents didn't have many
whiskeys.
Now we have peanut butterwhiskeys.
So I think as a culture we'rejust getting more like cinnamon
whiskey, all these otherwhiskeys, like Fireball, and so
I think, as a culture, peopleare just, you know, really just

(36:38):
getting more and more of anadventurous type palette,
palette, yeah.
Or they just see others enjoyingit and again maybe it's just
more socially acceptable.
But I think the trend is thatagain people are just coming out
of their comfort zone andexploring and what they're

(37:00):
finding is like I like heat.
But again, maybe all they knewwas the novelty novelty heat.
Somebody pranked them with somehot sauce one day and now
they're like I don't like hotsauce, but maybe you need to
come back to hot sauce oranything you know, spicy wise
and learn that there's, there'slevels of heat there's.
You know you got to moderate,you know how much of one

(37:20):
particular pepper you put onyour dish or whatnot.

Speaker 2 (37:23):
But I think the uh, the overall uh shift is to just
explore in general it is, yeah,a perfect example of that, like
we just came out with the apepper beer that we do every
single, uh, single to mile sevenpeppers one.
I remember that really it'slike one of my favorite beers
that we do over here, cause it'sso like it's a.

(37:45):
It's just like pretty, likechill and like it's a sipping
beer.
It's a sipping beer.

Speaker 1 (37:50):
It's a.

Speaker 2 (37:50):
you don't want to chug it, Cause you don't want to
chug it all the way in yourthroat like a marinade when I
make steaks or like there you go, say less.

Speaker 1 (38:01):
That sounds amazing.

Speaker 2 (38:02):
But so, maggie, you know, maggie, maggie's great,
yeah, maggie's awesome, and she,she doesn't do spice, well, but
she was like, actually she goes.
It's weird because I actuallylike it this year, cause every
year she's like, ah, like youknow, way too spicy, spicy, I

(38:28):
don't like it, blah blah.
She's like it's weird becauseit tastes spicier this year, but
I like it right.

Speaker 1 (38:30):
So she's like I don't know if I just like spice now
or what, but, like you know,it's good so I don't know like
everyone's palates are changingand I think that's also a little
bit of a shift because you know, we didn't have I didn't have
micro brews around every corner.
Yeah, when you know, I was inmy 20s, I mean, we had two
flavors, you know, butter budlight and um, and nobody, you
know, michelob whoa you'regetting fancy and there was like
a michelob dark, like whoa, sothat slow down there.
You know what do you?

(38:51):
do with that heineken, you know,oh you know, big spender
getting corona yeah, and now andnow, of course, you know that
we've seen.
Yeah, I mean, there reallywasn't a huge selection and I,
I'm sure the you know the coresof the world, the Anhydrous, the
Bush's world.
I'm sure they love to keep itlike that right, but even they
have been on, you know, evenSeagram's, you know, and some of

(39:11):
these big conglomerates arelike scooping up all of these
smaller guys, you know.
I mean Sam Adams wasincorporated into some, you know
, all these bigger labels, intoall these bigger labels.
And these big brewer housesknew that in order to be
competitive they had to havemore flavor profiles and I think

(39:33):
they were just trying to getahead of that micro trend,
because when people started,brewing at home, I mean.
I don't think most people knewit was a threat.
But when those brewers refinedtheir craft and were like I want
to make a bigger batch thanjust you know a couple gallons
at a time.
I can make kegs of this and if Ihave kegs, then I can serve a
lot of people.
And you know, and I think thatthat has also become a trend, uh

(39:55):
, and which, which I love,because now you're able to do
seasonal things, themed things,you know, bacon for father's day
, yeah, peppers for Cinco deMayo, and you know, and it
circles back, you know, you getinto the warmer months, just
like a chef will prepare adifferent menu based on what's
seasonally available.
Yeah, you know, brewers are nowable to take, you know, these

(40:19):
profiles.
You know, maybe it's like aheavier stout in the winter,
maybe it's a creamy stout forthe holidays, or even like a
porter, you know, and so youhave, like some, you know, dark
beers which are more appropriatefor, you know, maybe, the
winter months and then summer.
You just want something lightand refreshing and with as
little body, you know, justlight body beer and now even
ciders, and so it's like you'rejust seeing people's palates and

(40:44):
the variety that's available.
So I think it's a culturalshift, but I also think it's,
you know, people want toexperiment and be adventurous.
But also the availability of allthese options, yeah, where
there normally wasn't you know,you had cores, bush and
budweiser, and that was it yeah,you know yeah you know, you had
three major brewers, and and inUS, and now it's like again.

(41:06):
There's an independent brewerywithin several miles of each
other and several in BrevardCounty alone here on the Space
Coast.
And so again, was it a demand,or what came first, a chicken or
the egg?

Speaker 2 (41:22):
Was it people?

Speaker 1 (41:22):
seeking for more, or was it just more available?
And people just you know, bydefault became more adventurous
and expected more.

Speaker 2 (41:28):
Yeah.

Speaker 1 (41:29):
Yeah, but I'm just glad that you are branching out,
collaborating with some reallycool people, and now we have
something that is, you know,again coming from some of the
talented people here on theSpace Coast.
Two Madres is what we'retalking about today.
Yeah, once again.

Speaker 2 (41:50):
Even want to give a shout out to Tony at Standard
Collective for printing ourshirts, because he you know if
you're going to get it done,yeah anywhere.
That's the place to get it.

Speaker 1 (42:03):
You're gonna get really high quality yeah, he's
done some good things for usdurable that it's gonna last a
lifetime yeah, big shout out tostandard collective.
And once again, I just want toremind people to go visit asian
time.
Uh, over in suntree at thefresh market plaza.
Tell them, spaceco seat sentyou.
I'm really proud to have themas a sponsor.
I don't expect, expect, um, oraccept just anybody to sponsor

(42:27):
spaceco seats.
I have to, like I got to beproud to send people there.
So when we had a conversation Idid a little food tasting and I
don't know if you've ever beenthere, but, uh, man, they have
done some great things and Ihave some pictures again that
I'll be showing, some videos andeven a commercial that I'll
probably drop somewhere in thisepisode when we go to post,

(42:52):
because they just, yeah, they'rejust really good people.
I'm proud to send people there.
Like, not only are theysponsored, but I also endorse
them because I am a regularthere.
So go see jimmy, go see asiantime.
Tell them, jesse sent you, um.
Getting back to to madras uh,you have a couple more coming up

(43:13):
in the pipeline, um, includingthe bacon beer bash edition.
Um, how can people find these?
Are you?
I mean, I see from yourInstagram and I think I still
have that available.
Let's go see if I have thatavailable.
Here's your Instagram yeah, andI see you with, like you know,
holding things up in front ofdifferent stores.

Speaker 2 (43:32):
Yeah.

Speaker 1 (43:33):
I think you're now being offered in a couple of.
I think you're offered in acouple of stores in EGAD right.

Speaker 2 (43:41):
Yeah, so in EGAD specifically, we're at Thrive
Local which is awesome.
Yeah, good people, really goodpeople there.
And then we're also atPineapples, so big shout out to
Austin for getting us in there.
Really do appreciate it.
Love that guy.

Speaker 1 (43:56):
Yeah, you guys produce a nice little little
little production there yeah.

Speaker 2 (44:00):
I did a little promo video for it.
That was fun.
So it's been doing well overthere.
I love that.
I love everybody over there.
That whole crew is awesome.
It's a good thing about thewhole EGAD community is like
even all the service industrypeople, all the bartenders
they're all like really goodfriends.
We all end up at Salty Fox atthe end of the night and just

(44:22):
hang out and say hello those aregood times, yeah a lot of good
times over there, but yeah, sowe're over there, specifically
in egad right now, and thenwe're at um, we're in melbourne
beach market and mel beach greatpeople yeah so that's awesome
over there um the jungle organicshout out to justin.

(44:44):
He went out on a whim and waslike he was our first uh account
.
So he was like, yeah, he's likecome by, bring a case, I'll buy
one.

Speaker 1 (44:54):
Like so out so big.
So what is a minimum ifsomebody wants to carry your
brand of hot sauces?
You?

Speaker 2 (45:01):
sell a case of a case .
A case of 12,.
Yeah, a case of 12,.
Okay, yeah, that's a goodminimum purchase.
Yeah, yeah, yeah, a case of 12.

Speaker 1 (45:07):
Just try it out.
And what's your MSRP ifsomebody's looking to purchase a
bottle?

Speaker 2 (45:12):
$12 a bottle.
We do two for 20 at markets andthen, whatever they retail at
the stores that we have them inright now, pineapples is selling
them as well as having them forcustomers to have on their meal
.

Speaker 1 (45:27):
Yeah, so if you request, hey, might I get some
hot sauce?
They're going to bring sometumadris.

Speaker 2 (45:31):
Yeah, bottle of tumadris on their menu and stuff
like that.
That's great.
There's another place.
Choco, I feel so bad.
I'm sorry, choco Lobo, I thinkin the Atlantic satellite.
Feel so bad, I'm sorry, uh,choco lobo, I think in um any
atlantic satellite.
They're over there.
We're at urban prime and vieraas well.
Yeah, um shout out to rachelfor getting us in there.
Um, and then big shout out tomike williams at walk-ons in

(45:55):
viera.

Speaker 1 (45:56):
So they were over there at walk all good people,
all good people and walk-ons,you know they?
They are known for their uhlouisiana style yeah, again as a
whole.
Nother you know if you feellike you know that kind of
creole and and that um that,that type of uh uh cuisine.
You know it's, it's, it's knownfor having a little bit of

(46:17):
spice.
Absolutely yeah, and I bet thattastes really good on a little
shrimp.

Speaker 2 (46:21):
Po boy, yeah, and honestly this goes really good
on a shrimp po' boy, yeah, andhonestly this goes really good
on most seafood.
Like it really brightens updishes with that carrot in it.
So, yeah, it's over there andthen we have it at Forgotten
Block Butcher Shop in Vieira, ifyou haven't been there.

Speaker 1 (46:36):
Check it out.
Forgotten Block.

Speaker 2 (46:37):
Forgotten Block oh.

Speaker 1 (46:43):
Alejandra and josh, you're giving me some ideas for
maybe some new, some next uhguests, yes, yeah check them out
.

Speaker 2 (46:46):
They're awesome.
And then direct seafood as well, and egad, so I think I got
them all.
I think those are all that wehave so far uh, that you can
that are realtors at retailersthat are selling them right now,
but we are in the middle ofgetting our online store up and
running.
So hopefully within the nextfew weeks we have that up and

(47:08):
running and fully a go and thentrying to get some more merch
going and stuff like that,especially for Bacon Beer Bash.
Get it up and running.

Speaker 1 (47:16):
Yeah, and people love supporting their favorite food
brands.
Yeah, you know, I mean evenBucky's, the gas station, sells
shirts.

Speaker 2 (47:25):
Yeah, exactly.

Speaker 1 (47:26):
People will attach themselves to all kinds of
brands, even if it's you knowwhether it's a gas station.
But I think with something likethis, because again the artwork
with Noah Cook and I think Iandoes he collaborate on the art.

Speaker 2 (47:39):
Ian, not on this one.
No, okay, yeah.
But Does he collaborate on theart?
Ian, not on this one.
No, Okay, yeah.
But big shout out to Ian, buthe's in the loop too right.

Speaker 1 (47:46):
What's that?
Is he a?
Does he have like Not on this.

Speaker 2 (47:50):
No, he's helping me out on my movie, so he's a big
part of my movie, that's right.
That's the one that we're goingto be talking about, but yeah,
he is uh.
Well, maybe we should.

Speaker 1 (48:00):
I think, maybe we should skip ahead and um,
because you know I think weshared a lot about the two
madres.
If you're still you want, yeah,if you're still looking, um to
get your own bottle, go see oneof those fine retailers that uh
that were mentioned, uh, butyeah, before we run out of time
because we're already at the uhthe 50th minute.

Speaker 2 (48:19):
Are we really?
Yeah, it flies it flies by.

Speaker 1 (48:23):
So let's spend the next nine minutes talking about
what you're doing as far asartistically.
Do you want to eat while we dothis?

Speaker 2 (48:31):
Yeah, we could at least have a bite.
Have a bite.
I'm like I want you to try it,because I don't even know, have
you even tried the hot sauce?
I don't think so.
No, all right, it took.

Speaker 1 (48:39):
I don't think so, no it took it, took you to be a
guest on my show.
For me, if I try it, no,because I've been looking for it
and I've seen all the socialmedia about oh yeah and I'm like
oh, is this like?

Speaker 2 (48:49):
yeah, oh, I forgot to mention too.
Yes, big shout out to EthanTyler.

Speaker 1 (48:54):
Ethan my boy.

Speaker 2 (48:55):
I love Ethan yeah um over at Lord's Library yes, he
came up to us and was like canwe?

Speaker 1 (49:02):
I saw the cocktail.
He did yes.

Speaker 2 (49:04):
So he did a really cool cocktail called the
Tumandres Loca at LourdesLibrary and it's so good, it's
really good.
So it has the carrot habanerohot sauce in it, it has a tanto
blanco tequila, it's got limejuice, it's got papaya, mango
puree, some pineapple juice,coconut juice or coconut water.

Speaker 1 (49:27):
Yeah, when you mentioned Salty Fox, I was like
you know, Ethan was on my tongue, I'm like, but I don't know if
that was something to associatebecause, again, all the
bartenders in EGAD Because youknow, there's a couple of
speakeasies in EGAD and there'ssome other things to talk about.
Yeah, and I meant to drop him,but I didn't want to interrupt
you.
Oh yeah yeah, but yeah, he's abrilliant mixologist.

Speaker 2 (49:48):
He's amazing.

Speaker 1 (49:50):
And if he could find an ingredient, he'll make it
work.

Speaker 2 (49:53):
Absolutely.
And he's like I got an idea andhe was very collaborative with
us and like, got some feedbackand stuff and worked on it.
It came out like really it'sreally good, nice and bright.
It's very bright actually, makeit why I'm gonna go by Lourdes
after this later get a cocktailjust, you just got a member.

Speaker 1 (50:12):
The password again is speaking.
Yeah, you know the book of theday no, I'll figure it out,
though.

Speaker 2 (50:18):
I'll figure it out well though.

Speaker 1 (50:20):
I'll figure it out.

Speaker 2 (50:21):
Well, I think it's on their Instagram so it's not too
cryptic.

Speaker 1 (50:25):
Yeah, all right.
So there's the taco.
Yeah, I like how it just sitson the food.
It doesn't just fall into thetortilla, make everything soggy.

Speaker 2 (50:36):
Yeah, and it's not like too thin, not too thick,
it's like right in the middle.
It's good oh yeah, oh yeah.
Ooh.

Speaker 1 (50:51):
I just took a little bit by itself.

Speaker 2 (50:57):
We got a little seed.

Speaker 1 (51:00):
Maybe All right folks , here we go such a good taco to
my dress.
I tried it.
This is.

(51:21):
I can see how the flavorprofile just go anywhere.
Yeah, I can put this on riceand beans, peanut butter and
jelly sandwich, like it First Goreally nice in a cocktail.

Speaker 2 (51:38):
Yes, eggs in the morning, eggs yeah.

Speaker 1 (51:41):
Breakfast we have also ranchados, mm-hmm.
Oh, in the morning Breakfast wehave our srirachados.
Oh, hell yeah.

Speaker 2 (51:52):
Oh yeah.

Speaker 1 (51:53):
All right, ricky, you're on to something.
Buddy, I want to see some moreflavors.
Yeah, maybe I do a Space CoastEats collab.
You can.
Absolutely It'll be fun,because I think I've been
looking for someone to whitelabel.

(52:13):
A hot sauce with you know yeah.

Speaker 2 (52:17):
I like this.

Speaker 1 (52:19):
Yeah, pick out some ingredients, let the masters
prepare it.
So it's all nice and balanced.

Speaker 2 (52:25):
Yeah.

Speaker 1 (52:25):
And then it's just like a Space Coast Eats X and
then Another brand.
You know, it's just like Alittle Clab effort, maybe for
fundraising.
Who knows, something I've beenThat'd be fun, something I've
had in my dome For like a longtime, cause I just I love hot
sauces That'd be really cool.
I have to have five in mypossession at my house at any

(52:46):
good time.
I have to have a few to choosefrom.
Wow, whether it's the staplesDude, I think I should.
Just a little anecdotal storyOver the years on this podcast.
But I named my puppy Cholulaafter my favorite hot sauce,

(53:10):
cholula.

Speaker 2 (53:10):
No way.

Speaker 1 (53:11):
I miss her.
She was the most adorablelittle.
I mean she was like a littlemix, but primarily Chihuahua.
So I had a little Mexican girlnamed after my favorite Mexican
sauce and oh, I put CholulaChihuahua.
So I had a little Mexican girlNamed after my favorite Mexican
sauce and oh, I put Cholula.
I mean, that was like myketchup for years.

Speaker 2 (53:29):
Oh, yeah, I mean cause it's mild, it's mild
enough.
Yeah.

Speaker 1 (53:32):
And now they have like Cholula, like garlic and
another lime and like.

Speaker 2 (53:35):
You know, like Even they're branching out.
Yeah, you know.

Speaker 1 (53:38):
And I love their packaging with that wooden screw
top, bottle top and just reallygood, really good, because if
it was a boy I was going to nameit Tapatio, after another
Mexican hot sauce, and I wasgoing to call him Tappy Tap or
something.

Speaker 2 (53:59):
One of my favorites too.

Speaker 1 (53:59):
But yeah, so Cholula Chocho, I miss you.
What a good girl.
And people are like Cholula.
I'm like yeah, hot sauce, Comeon man.

Speaker 2 (54:08):
Like you, named your dog after hot sauce I'm like.

Speaker 1 (54:10):
yes, because I love hot sauce.

Speaker 2 (54:11):
Yes, that's awesome.
I love that.

Speaker 1 (54:21):
These are really good , have you been there before.

Speaker 2 (54:24):
Have the other one.

Speaker 1 (54:26):
No, I had my two, did you.

Speaker 2 (54:27):
This is your second one.

Speaker 1 (54:28):
Oh man.

Speaker 2 (54:31):
That was all you.

Speaker 1 (54:34):
I'm gonna have to do like a time lapse of all this.

Speaker 2 (54:36):
Yeah.

Speaker 1 (54:37):
Yeah right, there's a lot.
There's a lot of eating, a lotof slurping, a lot of crunching.
Yeah yeah, yeah, yeah right,there's a lot of eating, a lot
of slurping, a lot of crunching,yeah, yeah yeah.

Speaker 2 (54:51):
I have to save the other one.

Speaker 1 (54:51):
Yeah, save the other one For after the show.
Yeah, but boy, oh boy.
Thank you for the tacos,absolutely.

Speaker 2 (54:56):
Had to have it on something you know Definitely
had to.

Speaker 1 (55:01):
A cracker just wouldn't do the what A cracker
just wouldn't do the what Acracker just wouldn't do.

Speaker 2 (55:07):
Yeah, no, no Chip or cracker.
No, you gotta have food.
Yeah, you gotta have food withit.
For sure, good stuff, alright,it's got some heat right there.

Speaker 1 (55:22):
So two madres Once again On the show tonight.
Now one last question regardingTo tie it all together.
Of course people could find usat Intracostal.
They let you retail there.

Speaker 2 (55:41):
We're not over there right now, not sure.
In the future We'll see, butcurrently, yeah, just at Thrive
Local and at Pineapples.

Speaker 1 (55:49):
Can I find it at Intra Eats, the food truck?

Speaker 2 (55:52):
No, no, not right now .
Not right now, yeah.
So yeah, just those places Ihad mentioned.

Speaker 1 (56:05):
And if you come out to to the markets, we'll be out
there as well, for sure, becauseI feel like there should be
some two madres behind the bar.
If you talk to, you know yourbeer tender and they're like hey
man, you got any of that goodgood, yeah, a little wink and a
nod and they may go here.
You go, brother, yeah, I'llhook you up.
Yeah, you know, a little winkat a little inside, yeah, um, so
your production company, you'redoing all kinds of uh fun

(56:28):
things, you uh, you got theformal education from full sale
yes, and now you have a, aproject underway, won't you help
us, uh, understand what's goingon?

Speaker 2 (56:39):
yeah, um, you want to talk about the project or just
go from the beginning?

Speaker 1 (56:43):
Yeah, because we're kind of running out of time.

Speaker 2 (56:46):
Yeah, yeah.
So yeah, I went to Full Sail.
I graduated last November, didsome short films along the way
as part of the curriculum, andthen now I'm in the middle of
doing my first full-lengthfeature, which is going to be

(57:07):
like a found footage horrormovie.
What yeah?

Speaker 1 (57:11):
Like a Blair Witch Project.

Speaker 2 (57:13):
In a sense, yeah, it's got like paranormal aspects
to it.
It's got like psychologicalhorror to it.
Yeah, so it's going to be fun.

Speaker 1 (57:21):
Is it shot on location or like in, like a
sound stage or like?

Speaker 2 (57:26):
no, it's gonna be on location it's all gonna be local
, it's gonna be here, it's gonnabe all around to be my house.
We're gonna be filming an egad.
Um gotta talk to a few people.
Talk to um uh, beccatraditionals throughout.
The idea of filming a sceneover at traditionals and thank
you be for my haircut.

Speaker 1 (57:43):
I just saw it yesterday.
Oh, really Nice.

Speaker 2 (57:46):
Yeah, big shout out to Rob and Becca.

Speaker 1 (57:47):
They're awesome Love.

Speaker 2 (57:48):
Traditionals.
That was probably the numberone, one of the off-site
locations that we wanted to filmat, and then probably do a
scene at Salty be phoned at myhouse.
But I mean that's theinspiration behind it kind of
came from.
Uh, off of, I was coming acrosson instagram like these reels

(58:13):
of people watching 2b movies.
Have you seen?
Like?
Do you know?
2b is like on the on the rise.
It's like such a huge cultureshift going on.

Speaker 1 (58:24):
Yeah, that's a.

Speaker 2 (58:24):
Roku channel, right?
No, I don't think it's a Rokuchannel.
It might be, but it's like astreaming platform but it's all
free.
It's like free base and youknow, it's basically YouTube for
filmmakers, so they get paidbased off advertisements of the
movies and there's all kinds ofmovies on there.

(58:46):
There's movies that are likesuper top a list, movies to like
very, very bottom of the barrel, that are like you're talking
up and coming like production,like me, yeah, yeah all over the
place.
It's all over the place and it'sall.
Like you don't need like anaccount or anything, it's all
free.
Like you don't need like anaccount or anything, it's all
free, like you don't have to pay.
The only thing is like,throughout the movies that are

(59:08):
playing, is that all theseadvertisements come up.
That's how, like the filmmakersor the studios, they get their
money and stuff like that.
So the more popular your movieis, the more advertisements
there are in between the moviesand stuff like that is the more
advertisements there are inbetween the movies and stuff
like that.
So I I was coming across allthese clips that are to be to be
movies and I'm like this isinsane.
Like how are these people like,like making all this money off

(59:31):
of it?
Like and I mean it's notnecessarily all about money for
me, right, you know, I mean likeI love doing this, like, but
I'm like let's be honest, I pay,I gotta pay my bills too.
You know, I mean like I gottapay my education, you know it's.

Speaker 1 (59:46):
It becomes a lot more interesting when you get
rewarded.
Oh, totally.
And if you want to attract goodtalent, yeah, a good director,
a good, you know, stage, youknow, or set builder, you know
all these positions cost money,you know.
I mean, let alone like tryingto get a casting director, and
then you have to get, you knowall the other, you know

(01:00:08):
executive producers, siteproducers, you know all these
people who have to go to thelocation, set up, make, sure the
lighting's right, make sure thesound is right, I mean, and
then all the editors.

Speaker 2 (01:00:16):
So after it's a wrap and you capture the footage.

Speaker 1 (01:00:19):
Well then you got to go somewhere and you got yeah
somebody's got to sit in the bayfor a long time and just
surround themselves with allthese different clips and
organize them.
It's a lot of work and that's agood chunk of money right there
and you'll do it once from theheart, out of your pocket, with
all the volunteers.
You know all your friends.
But the second time you askpeople like hey, we want to do

(01:00:41):
it again, they're like no thatwas 80 hours yeah, that you
pulled away from things that I'mtrying to do and I love you,
and the first one was fun.
But that's why advertisers andmonetizing any kind of content
really helps, because it paysthe bills and it keeps things
interesting because you're ableto.
You know, god forbid, a camerabreaks, yeah, things break,
things break all time.

(01:01:01):
A mic, uh, you did a stunt thatwent wrong and now you gotta,
you know, replace.
You know that that camera, thatlens, that, that lighting, that
I mean just if you think aboutall the production that you know
that goes into a production,rather, on all that work and all
that equipment, it's not cheap.
Yeah, not, if you want like acompetitively like really good
robust you know the high levelproduction.
Otherwise, yeah, we'll justfilm on our phones and then you

(01:01:24):
know, and that's going to becinema for the rest of your life
, if nobody buys any movietickets.
Exactly, yeah I mean, you know.
So there's, there's, there's achoice to make as someone who
appreciates that art and wantsto, you know, see creators make
more, you know?
I mean, if steven spielbergdidn't make any money off of
star wars, would there be thetrilogy and the second trilogy
and everything else and all theother spinoffs?

Speaker 2 (01:01:45):
Yeah, no, exactly If.

Speaker 1 (01:01:47):
George Lucas and Steven Spielberg took the first
one to the theater and itflopped.
They'd be like, well, we're notgoing to try that again.
Yeah, so again it helps thatpeople support it, whether they
support the advertisers that areadvertising on that platform
but you've got to make moneybecause listen technology

(01:02:08):
especially in our world, when itcomes to video and lighting and
everything else there's alwayssomething newer and greater.

Speaker 2 (01:02:17):
Things break, and if you want to keep that production
level rising, yeah then youhave to keep investing into your
, your craft, craft yeah, soyeah, and then I mean I I saw
these interviews from thesedirectors that have put their
movies on there and they're likeyou know, they're they went

(01:02:38):
through, they talk about theirstruggles that they went through
on production on their thesemovies and they're like one of
the guys was like, yeah, I had,like my actor, my lead actor,
bail two days before production.
He's like I had to step in andI had to film it and he's like,
and it was a three dayproduction of this entire movie,
that's like a 90 minute film.

Speaker 1 (01:02:57):
Wow.

Speaker 2 (01:02:57):
But it's not consecutive, like it was all
like all spread out throughoutthe weeks, because everybody
schedules.
That's a huge other thing isscheduling, especially when you
have volunteers going on.
So I was like man, if this guycan do it, I can do it.
So I'm like what's the best wayI can do this, that I can
maximize the best qualityproduct with the budget that I

(01:03:22):
have of based on what I went toschool for.
And you know, what I have goingon right now is like, well, I
can make a found footage or likethat.
There's definitely ademographic for it.
You know the paranormal moviesthat came out and stuff.
And then there's like a wholeother whole other catalog of
like all kinds of differentfound footage, horror movies
that people love and stuff.
So I'm like like I'm gonna gothat route.

(01:03:44):
If I have a good enough story,then I can capture something
cool.
So it that's the path that I'mgoing down right now have the
story pretty much locked in.
Ian is helping out.
Um, he's gonna be in it, he hasa cool role in it and he's also
coming on as like a producer.
Um, shout out to him.
Shout out to, uh, my goodfriend caitlin rice.

(01:04:04):
I don't know if you know her, Ido yeah, so caitlin rice.
She's gonna be one of the leadactresses in it and she's on,
yeah, as like a productionmanager in a sense.
Um, so everybody, it'severybody that I know that are
really good people, that havereally good work ethic, that
would really invest and committo this.
Um, and hopefully, you know, Ithe plan is to do a Kickstarter

(01:04:28):
video once I just start filmingand that way I can get some
money so that I can put intopaying the cast and crew, so I
could put into post-production,which is a huge part of it, and
put into marketing, because Ireally want to market the hell
out of it this film too.
So that's the goal.
It's very ambitious for what itis.

Speaker 1 (01:04:48):
And full length.
You're looking at like a90-minute, like a 90-minute,
yeah, wow.

Speaker 2 (01:04:51):
So I think we've got a really cool story.
There's a lot of cool dynamicswithin the characters, really
subplots within them.

Speaker 1 (01:05:05):
Let me see if I get a spoiler out of you.

Speaker 2 (01:05:06):
Uh, is there gonna be like is it a gory?
No, it's like.
It's like a situational horrorand suspenseful horror, and less
of like, yeah, ripping guts andyeah, I, you know, I I like
stuff like that to an extent,especially when I was a teenager
.
But I'm not really going forthat route with this.
It's more of a I guess you wantto call it like these days, the

(01:05:29):
elevated horror Right More oflike a just kind of think of,
more of like a A24 tone.
You know, like I love Ari Asterand those types of movies.
Or if you've seen the movie,talk to Me.

Speaker 1 (01:05:42):
Sounds more.

Speaker 2 (01:05:42):
The twin brothers that do that, um, but it's gonna
have like the paranormalaspects to it with a
psychological touch yes so thatyou're kind of like you know
it's, it's kind of messing withyour own head of, like, what's
reality and stuff like that.

Speaker 1 (01:05:58):
Yeah, because because I mean, listen, some of the
greatest are really low budget,just really smart and creative.
And you don't need A-listactors, you don't need the best
special effects.
Exactly, it's just thesituation.
The situation, it's thepsychological stuff, like you

(01:06:19):
know, did you hear that?
Like you know, and it's justbig up the suspense where either
even the TV coming on, thewhole theater jumps, yeah, you
know, to something like random.

Speaker 2 (01:06:28):
Yeah, and that's definitely.
Those are elements that Idefinitely want to lean into,
because when you do get intospecial effects, you got to do
it with taste.
You can't just throw specialeffects in just for fun, just
because people can tell theketchup between fake blood.

Speaker 1 (01:06:46):
You know, I mean people scrutinize, everything,
scrutinize I can totally tellthat yeah you know that there
was a frame when the head, youknow, went from here to off it.
You know, and people yeah no,that looks too doctored on yeah
you know people want believablegore yeah, exactly, and if you't
achieve that, if you don't havelike a really good special
effects team, then you knowright away like the real

(01:07:08):
enthusiast, like no, I couldtell how they did that.
And people always just want tofigure things out Like how did
you?
Oh, he did it like this.
Oh yeah, I can see that it'slike maybe don't overanalyze it,
just take it for face value andjust enjoy the story.

Speaker 2 (01:07:25):
Exactly, but it's also case-by-case basis because
there's definitely a whole genre.
That's like the whole horrorcomedy route which I love too,
and it's fun to watch and stuff,and then you're like, okay,
that's very intentional, oh yeah.

Speaker 1 (01:07:36):
Dawn of the Dead.
Dawn of the Dead, yeah.

Speaker 2 (01:07:44):
There's all kinds of Shaun of the Dead, sean of the
Dead, there's all kinds of stufflike that.
But no, I definitely want tolean more into the whole
paranormal, like suspenseful,psychological horror aspect of
it.
Is what I'm going for.
And it's, I don't know.
I think you can grab more outof that.
Grab the audience more by thebowels.

Speaker 1 (01:08:02):
Yeah, no, I love that I love, that I would have never
imagined my local beer tenderhaving such gravity and
exploring so many really deepand profound uh.
You know ways to to convey amessage to an audience.
You know I mean, but but I lovethat about you and I love

(01:08:24):
exploring all this about youbecause you know I think
comedies are fun.
You know you get people just torecite.
You know the jokes and thejokes you know almost write
themselves and and so you knowit's a little bit easier to do
like you know humorous stunts.
You know slipping on a bananaand know it's a little bit
easier to do like you knowhumorous stunts.
You know slipping on a bananaand stuff, and it's just real.
I think it's just lowbrow.
Yeah, you know toilet humor.
I mean, I can't tell you howmany things you know, where you

(01:08:45):
know somebody farts andeverybody just laughs and it's
like guys, that's likethree-year-old.

Speaker 2 (01:08:50):
Yeah, it's still really funny.

Speaker 1 (01:08:51):
though it's hilarious , I still laugh at it and I love
you know, and I'm I'm reallylooking forward to like the
happy Gilmore too, you know.

Speaker 2 (01:08:59):
Yeah, I don't think it's going to hit as hard.

Speaker 1 (01:09:01):
No, probably not, but but there.
But you know, at least it'ssomething to look forward to
this summer I don't see a wholelot of other like big.

Speaker 2 (01:09:11):
Oh you know, it's with Paul Rudd and Tim Robinson.
It's coming out Friday.
It's called Friendships.

Speaker 1 (01:09:18):
Those are great actors.
Those are great actors.

Speaker 2 (01:09:27):
So it's kind of it comes off like an indie comedy,
but the trailers for it.
If you watch the trailers it'spretty funny because it comes
off like a horror film trailer,really, but it's a comedy.

Speaker 1 (01:09:33):
Huh, and it's like.

Speaker 2 (01:09:34):
I don't know if you have time to throw it on here.

Speaker 1 (01:09:43):
People watch it comedy.

Speaker 2 (01:09:44):
huh, it's like, yeah, I don't know if you have time
to like throw it on here.

Speaker 1 (01:09:46):
People watch maybe, uh, maybe you throw it on there,
yeah, yeah, yeah, it's prettyfunny.
Yeah, like, in post I'll maybeuh add that, yeah, like, but
maybe I'll just hide my my uhwindow, yeah, and play it.

Speaker 2 (01:09:52):
but yeah, you definitely got to check it out.
Um, I want to check that out,but that's where I'm going with
that.

Speaker 1 (01:09:59):
I mean, I've always loved film and I think the one
other anticipated blockbuster isMission Impossible coming out,
I think, tonight or tomorrow.
You know what?

Speaker 2 (01:10:08):
Yes, that one's also coming out tonight or tomorrow.
But I need to catch up becauseI didn't watch the last one, the
first part of the Reckoning,and I don't think I watched the
one before that.
So I got to catch up.

Speaker 1 (01:10:21):
Yeah, it sounds like you got some homework.

Speaker 2 (01:10:23):
Yeah, I got some homework to do.
Watch your MI.

Speaker 1 (01:10:25):
MI 1, MI 2.

Speaker 2 (01:10:26):
I was in school for like two and a half years.
So I was like there was, likeit's funny, there were so many
shows that I had to catch up upon, and movies just from being
in school, and now it's your job, now my job, yeah you got us,
you got to study what's outthere, right, I mean?

Speaker 1 (01:10:41):
exactly if you got to keep up with all the new
techniques and and it's funny,like you know, if you looking
back through the years, becauseI've always kind of been like a
media buff I mean hello.
So I mean, look at this so Ialways analyze a lot of you know
again to production.
You know how they do thelighting, how they capture the
frame of where they're at andhow they follow with the camera

(01:11:04):
and is it like an elevated youknow type, you know panning down
or you know, is it rising fromyou know take footsteps, and
they gradually, like pan uptowards you know.
And so I look at all thesedifferent cinematic elements and
just about everything and youstart to see, like some of the
trends, especially when cgifirst came out, and you're like,

(01:11:24):
okay, that's ultimately likenot real, um, but it almost
looks real and that's prettycool.
And then you start to see, youknow, and that now it's just
like, almost like.
I mean, you see some of thesemichael bay movies and it's like
almost all cgi from all cgi.

Speaker 2 (01:11:37):
Yeah, yeah, it's just like, almost like.

Speaker 1 (01:11:38):
I mean you see some of these Michael Bay movies and
it's like almost all CGI.

Speaker 2 (01:11:40):
It's all CGI, yeah.

Speaker 1 (01:11:41):
It's like just the Transformers movies.
It's like there's not one real.
I mean again a lot of the chasescenes and everything else.
It's all just computergenerated, like they're not
using any kind of like real setor anything else.
It's just, and so you start tosee some of these elements as
far as what Hollywood is doing.
And then, of course, you know,technology trickles down, you

(01:12:02):
know, to us low guys and um andsome, and you know, and
sometimes we're able to mimic.
You know, it's not, it's notgreat because, again, I don't
have a huge production budget,you know.
So it's usually, like you know,one or two of us trying to
figure things out and how to,how to mimic some of these
elements.

Speaker 2 (01:12:18):
Yeah.

Speaker 1 (01:12:19):
But at that same time , I feel like horror.
Horror allows.
It's like one of those genreswhere it still allows you to
have minimal elements.
It could be just a really smallcast, it could be just like.
I mean again, I've seen somereally good movies, especially
some of these deep water notdeep water, but where these

(01:12:41):
scuba divers are abandoned.

Speaker 2 (01:12:43):
Yes.

Speaker 1 (01:12:44):
And it's just like it could be like a large pool and
this actor just waiting and justlike, please someone come help
me, and it's like they'resurviving on a raft or something
.
I mean you could really conveya lot of suspense and drama with
not a huge budget With not ahuge budget at all, you could
get away with having a reallygood story and, again, decent

(01:13:08):
acting.
But it's about the script.
It's about creating that moodand those eerie elements with
the lighting.
I mean you could really dosomething low budget in the
horror genre more than if youwere trying to compete with a
Michael Bay and do like aTransformers.

Speaker 2 (01:13:23):
Yeah Well, and the cool thing with this is another
reason why I went with the foundfootage horror route is because
when you go that route there'sso much room for error that you
don't have to focus so hard onthe lighting and composition,
because it's found footage, Likeyou're going off of a
documentary style film.
So, the audience doesn't knowany different.

(01:13:44):
If they start to see stuff thatlooks too good, then they're
going to question it of like.
Well, I thought this was allfound footage horror.

Speaker 1 (01:13:51):
It's like, why is?

Speaker 2 (01:13:52):
the lighting.
So damn good, you know what Imean.
Like stuff like that that I canget away with, and it also
saves a lot of time inproduction.

Speaker 1 (01:13:59):
So, yeah, you don't have to make sure everything's
ultra stabilized exactly becauseif it looks like it was, you
know it came from someone's,like phone footage, yeah, and
it's supposed to have a littleshaky element, you know exactly
it's supposed to.
Yeah, yeah you know, again,you're not working with
stabilizers and all these other.
You know, refining, refiningcinematic tools.
You know it's, it's raw.
It's very like in the moment.
It's, you know, maybe underduress and panic, you know, and

(01:14:22):
so you know you're going to findlike heavy breathing and it's
going to.
You know the audio may be likea little bit, you know spiky and
and and and so forth, becauseyou know again somebody's you
know being chased or whatever,and you know so it's.

Speaker 2 (01:14:37):
It's not going to be pretty, it's not gonna be great
footage, but it's gonna give youthat real sensation raw and
genuine and authentic yeah and Ilove that and that's and that's
another reason too that thelike the actors that I have
they've never had any actingexperience at all, you know, and
it's like I'm asking friends tobe in it and I'm like you guys
have such big personalities.
That's what I'm leaning into.

(01:14:57):
I'm like all you got to do isjust be yourselves and I'm gonna
call you a different namebecause, that's your name this
is a situation, this is oursituation within us and this is
how our relations are workingaround each other, and we're
gonna lean into that and justriff off each other.
So we have like a general.
We call it like retroscripting.

(01:15:17):
It's like kind of like what theoffice does.
So we have like a kind ofoutline of what the script will
be right and then we're justkind of like okay, we got, this
is the scene that's going on.
We got to hit these bulletpoints within this scene.
Right, make sure that there'sno plot holes.
So let's all riff off eachother.

Speaker 1 (01:15:33):
You know we'll start with you type of deal and which
is kind of converse a little bitof ad lib allowed yeah, you
know, oh, yeah, for sure, yeahbecause I think that also allows
for some some magic, some whatthey call movie magic, when you
go a little off script, you know, yeah, that's like some of the
best stories, like I rememberjack nicholson and we were just
sitting there and then you knowhe totally departed and it's

(01:15:53):
like it's it's those kind ofmoments that makes it more
memorable for the directors andeverybody in the cast, like, and
then he just started doing thisand it was like the best take
ever.
Yeah, you know, and it's like sowhen you let that creative
person, that, that element youknow, explore that space and
their character and thatdevelopment, and and then, of
course, the situation of thescene.

(01:16:14):
You never know what kind ofmagic.
You never know and if you'rehardened, you have to go by the
script and it's maybe just toomechanical too scripted.

Speaker 2 (01:16:24):
Yes, well, another perfect example.
Going off of that.
I don't know if you've seen Ijust came across this the other
day Matthew McConaughey was on apodcast talking about Wolf of
Wall Street and you rememberthat has small part in the
beginning of the movie.
But when he's with LeonardoDiCaprio at lunch and he's like
do no, hmm well, I guess he waslike doing that before the take

(01:16:47):
and it's just like his littlelike mantra thing or whatever he
does that helps him prepare forthe scene and get him in the
zone, and stuff like that.
So he's across the table from,excuse me, from leonardo and he
was leonardo was like what isthat that you're doing?
So it's just like my thing.
He's like keep doing that, keepdoing that.
And he's like roll, roll andhe's like let's, let's go

(01:17:09):
through the scene, keep doingthat, right.
And then they ended up usingthat in the film because it just
it just fit.

Speaker 1 (01:17:16):
It fit in with it yeah, then it became a recording
recurring theme, eventhroughout it.

Speaker 2 (01:17:20):
Yeah, and now it's like a very memorable moment
within that film that everybodyremembers.
You know I mean percent.

Speaker 1 (01:17:29):
Yeah, yeah, I mean it's, it's little stuff like
that.
Yeah, cuz Jonah Hill, you knoweven his character.

Speaker 2 (01:17:34):
Oh my god, you know his character in that movie is
fucking hilarious.
That that's one of my favorite.
I was talking, uh, withsomebody at work about like
we're talking about like martinscorsese films and I'm like I
think that was my favorite one,like that one, just it just hit
so hard it hits so hard and it's, and it's got all the good

(01:17:55):
things.

Speaker 1 (01:17:55):
I mean you have, you know, uh, rescue at sea.
You have the parties in longisland, you know, and it's got
all the good things.
I mean you have Rescue at Sea.
You have the parties in LongIsland, you know, again, it's a
drug, sex, rock and roll theme.

Speaker 2 (01:18:03):
Yes.

Speaker 1 (01:18:03):
You know pretty girls , awesome parties, midget
tossing, like you just have likelittle people tossing.
You have all of these elementswhere it's just like I've never
seen that in a movie before,never have.

Speaker 2 (01:18:15):
Well, I mean even like I've never seen that in a
movie before.
Never have.
Well, I mean even outside ofthat, just like martin scorsese
as a writer and director, he's,he's fucking genius like he.
He's a such a great storytellerand he, he can, just the way he
does it, he, his, he had, hecan turn a three-hour movie that
feels like a 30-minute episodeor something.

(01:18:38):
You know what I mean.
Just because he knows he has agreat story, that's his backbone
.
And then he has great editing,pacing, acting, great direction.
But when he throws thatnarration into the film to help
elevate the whole story as awhole, that keeps the audience
engaged in moments that it keepsthat.

(01:19:00):
Keep.
That would be distracting.

Speaker 1 (01:19:02):
Yeah, and I feel like that's what he's done.

Speaker 2 (01:19:06):
He's done it in all his movies.

Speaker 1 (01:19:07):
Yeah, from Goodfellas to Departed.

Speaker 2 (01:19:09):
To Departed.

Speaker 1 (01:19:10):
Yeah, you see the Irishman.
I don't think that was I did.

Speaker 2 (01:19:13):
It I did.
It wasn't my favorite, but itwas good.
It was good.
It wasn't my favorite, though Idid not like.
What was that movie?
Did he do it?
The other Leonardo DiCaprio onethat came out a couple years
ago with the Native Americangirl oh, I forgot what it was

(01:19:33):
called.
I saw it.
I wasn't a big fan of that oneat all.

Speaker 1 (01:19:39):
Was that the one?

Speaker 2 (01:19:40):
I can't remember what it was called.
I saw it.
I wasn't a big fan of that oneat all.

Speaker 1 (01:19:42):
Was that the one?
I can't remember what it wascalled Like in the wilderness.
No, no, no, no, no.
What movie was that one called?

Speaker 2 (01:19:50):
I want to feel like it was like, say, it was like
during the prohibition orsomething.
No, it's like at the tip of mytongue.
Why can't?

Speaker 1 (01:20:01):
why is my?

Speaker 2 (01:20:01):
mind drawing blank.
I'm gonna look it up.
I'm gonna look it up.
Hold up, it's late in the day.
In your defense it is, but Ifeel like I should know this.
It is uh oh reverence.
That was when I was sitting.
Oh, reverence, that was a greatone.
Yes, oh my gosh, leonardoDiCaprio, you're like in a
million movies.
Let me see, I'm looking atMartin Scorsese.

(01:20:24):
There we go Killers of theFlower Moon that's the one I'm
talking about.

Speaker 1 (01:20:28):
I have to see that I don't recognize that title.

Speaker 2 (01:20:31):
No, don't waste your time on that one.
I was not a fan of that one atall.
I was not a fan of that one atall.
Actually, I don't even know ifhe directed it.
Yeah, he did.
Yeah, I wasn't a fan of thatone at all, but everything else
he's done, he's really cool.
Who's your favorite likedirector, writer, actor, Because

(01:20:54):
you seem like a movie buff likeme.

Speaker 1 (01:20:55):
You know who?
I've been watching a lot who,just because I've been streaming
.
I just get a lot of my mediafrom my roku, so it's either,
like you know, peacock orparamount.
Yeah, but I love 1923 1883 yeah, and the yellowstone.

Speaker 2 (01:21:15):
This tayloridan person I hear a lot about him,
holy crap.

Speaker 1 (01:21:19):
Like he just keeps dropping all these like
gangbuster, like I mean Landman.

Speaker 2 (01:21:26):
Yeah.

Speaker 1 (01:21:27):
Like every time I see something like I really like
the show and I just watch thecredits, I'm like goddamn Taylor
Sheridan.

Speaker 2 (01:21:33):
Yeah, yeah, yeah.
So I'm just like I'm a big fan.

Speaker 1 (01:21:34):
So, sheridan, yeah, yeah, yeah, I'm just like I'm a
big fan.

Speaker 2 (01:21:36):
So you know who he is right.

Speaker 1 (01:21:38):
No.

Speaker 2 (01:21:38):
So he was an actor.
I mean, I'm sure he still acts,maybe a little bit, but he was
the sheriff on Sons of Anarchy.

Speaker 1 (01:21:51):
Remember the sheriff.

Speaker 2 (01:21:54):
That would always that went to high school with
Jax in that show.
I think he went to high schoolwith Jax and he would always
bust his ass.

Speaker 1 (01:22:00):
Yeah with Jax in that show.
I think he went to high schoolwith Jax and he would always
bust his ass.
That's another series I gottawatch again.

Speaker 2 (01:22:02):
That was so good.
That was such a good show.
But he was a sheriff on thatshow.
That was like one of hisbreakthrough.
I think moments right there,yeah, because I'm like all these
great themed shows.

Speaker 1 (01:22:19):
I mean just the stories.

Speaker 2 (01:22:20):
I mean just tragic.

Speaker 1 (01:22:22):
Yes, and it's like oh my God, there's something about
and the acting's great yeahthere's something about like
tragedy and grieving, that's so.

Speaker 2 (01:22:31):
I guess it's something that everybody can
resonate to and relate to,because everybody goes through
it.
So maybe that's why Well, yeah,pain, I think, is super
relative Suffering.

Speaker 1 (01:22:42):
Everybody can relate to one thing or another.
Like losing somebody, worstthing we all experience as
humans.
Yeah, worst experience, and nomatter how it happened whether
it was all of a sudden or overtime, and no matter how it
happened, whether it was all ofa sudden or over time, you know.
And so when you convey that ona movie, because we all do it

(01:23:03):
right.

Speaker 2 (01:23:03):
Internalize that yeah .

Speaker 1 (01:23:06):
Mix with our own grief.
Yeah, and now you're so intothis character that you just
watch for an hour.
Yeah.
You know falling in love withthem as a character Like oh my
gosh, you know so playful as akid.
And then you know falling inlove with them as a character
like oh my gosh, you know, soplayful as a kid.

Speaker 2 (01:23:20):
And then you know they grow old and it's like, oh
God, he's gone.
So attached by them, he's gone.
Yeah, he can't die now.

Speaker 1 (01:23:23):
You know, and so people, people will go through
all of those stages of grief.

Speaker 2 (01:23:27):
Yeah, after an hour After an hour of watching this.

Speaker 1 (01:23:30):
And it's not because they absolutely loved that
character or that actor andthey're like, no, I don't want
to see him die, but it's becausethey relate it to their own
experience, they relate it totheir own experiences and it
just draws up all that emotion.
Yeah, and if you can do that,if you can tell a story that
will help somebody like rememberthose pain points and draw up

(01:23:53):
that built up Because we pushpain down a lot of us, oh,
totally.
But if you just have that likemagical, like key to unlock that
stuff and allow people to likefeel that again, yeah.
Waterfalls, I know.

Speaker 2 (01:24:04):
Oh my God, I'm a crybaby in the theater.
Like I will cry Me too.
Yeah, I'll cry.

Speaker 1 (01:24:12):
Yeah, of the galaxy three, volume three, when I
thought rocket was gonna die.

Speaker 2 (01:24:17):
Yeah, I fucking cried , dude, I did I'm ashamed.

Speaker 1 (01:24:22):
And, by the way, right now.
And, by the way, greatsoundtracks, oh my god all the
movies, great soundtracks.

Speaker 2 (01:24:28):
When you can have a great soundtrack like deadpool
and wolverine, great soundtrack,I know I gotta see that.
Stranger things.
When they was a soph Bush song,like stuff like that.
Which, when the hell is thatgoing to drop?
Do you watch Stranger Things?

Speaker 1 (01:24:42):
I do.
I'm still waiting for the.
Waiting for the trailer.
At least Wait till, like what?
There's only been three seasons, right?
No, there's four.
Is it four?

Speaker 2 (01:24:51):
They're going into the fifth.
This is the final season.
I mean, they're all like 30 now, but whatever, Just about damn
near.

Speaker 1 (01:24:59):
They've already moved on.
Can you believe it?
It's been an hour and a half,has it really?
Yeah, cool.

Speaker 2 (01:25:05):
Yeah, time code says 1-26.

Speaker 1 (01:25:07):
Damn.

Speaker 2 (01:25:09):
I know, and before we go, I fucking love that
Blink-182.

Speaker 1 (01:25:14):
Yeah.

Speaker 2 (01:25:14):
Did you really get that sign?

Speaker 1 (01:25:16):
Is that real, mark and Travis?
Yeah, well, I had buddies whowent on tour with them.
They opened up.
Yeah.

Speaker 2 (01:25:23):
New Found Glory.
Okay, we've talked about this.
Who do you know in that?
Cyrus the drummer.
You know Cyrus?
Okay, that's right, we'vetalked about this Him and my
brother are my best buddies.

Speaker 1 (01:25:33):
I mean, my brother has all like newfound glory gold
albums platinum albums all overhis office.

Speaker 2 (01:25:37):
I remember you saying this yeah, that's awesome.

Speaker 1 (01:25:39):
So, yeah, we were backstage.
I think I went to one of theirBoston Boston shows or just
outside of Boston.
And these guys I'm hanging outwith the you know their, their
roadies and their their security, yeah, hitting, like you know,
plastic golf balls yeah that's,that's what travis and all you
know, all these punk rockers,you know, they, they, they seem

(01:26:00):
like you know, you know, youknow they have a dirt bag image.
But I mean, travis had his ownbus mark, had his own, like all,
like all.
Everybody has their own busyeah their own crew.
You know they have.
You know, the catering isalways like top notch you know,
I mean, yeah, so they may.
Came on and there's a bunch of,you know, kids with spiked hair
and everything else in theaudience, but then they go back

(01:26:21):
to the lap of luxury backstageyeah, yeah, we're just kicking
it, you know, and it's just it's, you know it's.
It's really cool to to you know, get to that.

Speaker 2 (01:26:28):
So you started to met them and everything oh yeah,
hung out and stuff yeah, so withit was this this was back in
what early 2000s late 90s I wasup in Boston in 01.
Okay so early 2000s.

Speaker 1 (01:26:42):
Yeah.

Speaker 2 (01:26:43):
Did Tom sign it or no ?
No, okay.

Speaker 1 (01:26:46):
Just Travis and Mark.
Yeah, I mean, I waited for him,but you know against.

Speaker 2 (01:26:52):
I heard he kind of is a hermit when he's out stage.
They could be prima donnas, youknow.
Yeah, Because again.

Speaker 1 (01:26:58):
You know they're on a 100-city tour.

Speaker 2 (01:27:01):
I get it.
I mean I don't get it, but like, I can only imagine like, and I
think that day he had hisfamily in town.

Speaker 1 (01:27:08):
I think he went with his I don't know whoever he was
dating or his wife at the timeout to dinner and we were all
just all hanging on the bus anduh yeah you know, the eight by
tens are just sitting there.
I'm like you know, so I think Iwas holding it and they're like
hey, let me here, let me seethat thing that's awesome.

Speaker 2 (01:27:26):
Yeah, they're just.
You know I'm a hardcore fan,right?

Speaker 1 (01:27:28):
yeah, yeah, I mean I know, when you, when you walked
in, when you walked in, I waslike, oh okay, yeah, I recognize
that band, yeah, so I try tokeep all my all my signed, uh,
framed art here and I have myother signed murals.
You know, I've all my muralsover there that's awesome.

Speaker 2 (01:27:46):
Yeah, the 518, 518 underground decks and stuff.
I see the punk in the park downthere as well.

Speaker 1 (01:27:54):
Yeah, I just I just framed that, that art piece
that's I mean, it's just aregular poster.
No, it's cool though, but my uh, my girlfriend's a talented
framing uh person.
She loves to put things inframe, so she found all these
eight by ten signed, like whydon't you frame this?
I'm like I don't got thatfucking time I know so she.

Speaker 2 (01:28:10):
I have a lot of shit that needs to be framed too.
I may hire her.

Speaker 1 (01:28:14):
Yeah, I framed my shit yeah, she did that big one,
that one, that one and that onefor me, and I have a couple
more at home that she did for me.
That's cool.
Yeah, she just, she just likespicking stuff up and just making
them good looking.
I'm like thank you nice yeah,she, she's great, she, uh, she's
a visual.
Um, you know, she went toschool for design, so these she

(01:28:35):
does a lot of the visualizing.
Merchandising over at theking's furniture nice, make some
bedrooms and dining rooms alllook cool.
Shout out to my girl, lisa golisa, lisa, hell yeah and uh,
yeah, of course, you know, um,you know, you, you recognize a
lot of these artists yes, umfrom around around the room.
I mean I'll listen, you know,if you're not supporting local,

(01:28:56):
I don't know what you're doing.

Speaker 2 (01:28:57):
Exactly, keep it local.

Speaker 1 (01:28:59):
Space Coast Eats this main.
You know, talking about foodand dining here on the Space
Coast may not make sense tosomeone in Germany, but I don't
need a global audience.
You know, I'm just glad youguys are listening.
I'm glad people like Ricky comeon and we're able to talk and
explore the food and cuisine anddining culture here on the
space coast.
And again, you know, to thesponsors that believe in it.

(01:29:24):
You know, because when we'rehaving these discussions and I
create an audience thatappreciates what's happening
here, local in Brevard County,and we get to explore all the
talents here in Brevard Countybecause there's I mean, I feel
like there's so much, so muchtalent here.
There is In fact, on my nextepisode and this will be like a
little excerpt that I think I'lldo I'll go ahead and segment
this out, but next episode Ithink it's going to be the first

(01:29:50):
week of June I'm still talkingto some NBC PR person, but we're
going to have Chris Morales,who is on NBC's yes Chef, which
is currently going on right now.
I think it's in the third orfourth episode, so by the time
he comes on it may be like thefifth or sixth episode, so we're
going to catch up with himAgain.
That's yes Chef with NBC.
It includes your hosts, MarthaStewart and Jose Andres, and

(01:30:14):
Chris has been on the showbefore with other projects, but
now he's doing reality TV as achef and he's going to be on the
next episode, so tune in forthat.
Ricky two madres.
Yes, sir, get your bottle.
Find it anywhere in EGAD,thrive, local Pineapples, other
retailers coming soon, urbanPrime if you're in Vieira,

(01:30:36):
forgotten Block, cocoa Village,yeah, all those great people and
I want you to follow right nowon Instagram.
321 2madres T-U M-A-D-R-E-S2madres on Instagram.
Follow them, give them a shoutout.
More flavors coming up,including at the Bacon Beer Bash
at Intracoastal, june 14th.
Yes, sir, what else can we plug?
That's about it.
Thank you, asian Time forbelieving in the show and if

(01:30:59):
you're looking for some reallygood Asian cuisine, go see Asian
Time in Suntree, right there onWickham in the Fresh Market
Plaza.
Until next time, guys.
Thank you so much for tuning into another of the Space Coast
Eats podcast.
It's a delicious podcast thatwe record right here in Space
Coast Podcast Studios at theSpace Coast Creative Center.
Until next time.
My name is Jesse and we'll seeyou on the flip side.

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