November 6, 2025 • 31 mins
From Trump’s new China trade deal to radioactive shrimp recalls, Chef Andrew and Lauren break down what’s happening behind the headlines, and how it all hits your dinner table. They also dish on Cracker Barrel’s viral comeback, ant yogurt gone too far, and their favorite sheet-pan cooking hacks for busy nights.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
And welcome back to another episode of American Gravy. This
is the only show where we mix food, family, and
freedom in the same pot, and somehow we don't burn it.
We like to burn things, well mostly.
Speaker 2 (00:14):
Yeah, where the grease is hot, the opinions are hotter,
and somebody definitely burned the bacon. I'm Lauren Gruhl.
Speaker 1 (00:20):
And I'm chef Andrew Grouhl.
Speaker 2 (00:21):
And today we're stirring together a little food family in
the occasional political indigestion.
Speaker 1 (00:26):
Yeah, I threw that one in there, a little political indigestion.
Get me my zant. Where are my tombs? Tombs are delicious.
Speaker 2 (00:33):
By the way, you used to have tom You used
to just walk around the thumbs all the time.
Speaker 1 (00:37):
I like toms.
Speaker 2 (00:38):
What happened to those?
Speaker 1 (00:39):
I don't know, but I've had heartburn political indigestion ever since,
So you need to carry some thumbs. Speaking of political indigestion,
let's get into our main food headline today. So the
Trump administration and Xijing Ping's Chinese government agreed on a
new framework for an agreement. It's the constant tariff war,
all right.
Speaker 2 (00:56):
So China commits to purchasing about twelve million metric tons
of US soybeans this year and at least twenty five
million tons annually for the next three years.
Speaker 1 (01:06):
So the reason why this is important is because we've
been in this tariff battle and I feel like sometimes
it's a hot conversation, other times it's not. But in
the background, what China has done is they've said, Okay,
you want to throw these tariffs on us, Well, we're
your number one buyer consumer of soybeans, so which is
funny because they buy the soybeans processed junkin and send
it back to US. But we're going to stop buying
(01:26):
all together from you and the soybean farmers. Soybean prices
went down, commodity prices went down. Everyone was freaking out
about this. We were trying to make deals with other
countries to sell them the soybeans. But now that Trump
has been on this, you know, kind of East Asia tour,
one of the goals has been to try and renegotiate,
and he said, we're going to reduce tariffs on Chinese
goods all together, well, not altogether, sorry, probably a ten
(01:48):
percent cut in the cumulative tariff rate under this deal
in exchange for them agreen to start buying the soybeans back.
The agreement also touched on a lot of the high
tech rare earth export controls and curbing the flow of
precursor chemicals used for fentanyl, So you know, multifaceted. We're
covering the fentanyl trade, we're covering a lot of the
(02:08):
rare earth stuff which is ultimately tech related, and then
of course, more importantly for US farmers is the soybean
piece of this. And then hopefully we can kind of
I don't want to say put a pin in this,
but like you know, really start to normalize or balance
out some of these trade issues that we've seen that's
been jostling the economy to some degree.
Speaker 2 (02:28):
Yeah, I mean I feel like all people were talking
about and still continue to talk about, are the tariffs.
Speaker 1 (02:33):
Well, like we talked about last episode. You know, everyone's
like snap benefit experts and they're also tariff experts, and
they're you know, it's like suddenly I'm a mercantile list
and nobody even knows what that means. You know, we're
getting into the map.
Speaker 2 (02:44):
Would the rare earth be like lithium.
Speaker 1 (02:48):
Yeah, like lilium, like lithium and any of these rare
earth metals, all the things that we need because AI.
Speaker 2 (02:53):
What else are we using besides lithium?
Speaker 1 (02:56):
We are using catium, cadmium.
Speaker 2 (03:00):
What's cadmium?
Speaker 1 (03:01):
I think it's like a Cadbury egg, but it comes
to the earth. It just doesn't have the cream on
the inside of it. What the But I want to
We'll talk about the lithium and the xanax in a
second here, but.
Speaker 2 (03:12):
Let's go back to the xanax. Do I need some?
Speaker 1 (03:15):
No, isn't lithium a drug? That's why I made that joke.
What I want to go back to is the soybeans
because I have said at length for years that when
we are only focusing on three or four monocrops, right, soybeans,
corn wheat, and I mean, really, you know, soybean and
a corner the key right there, we're and and we
(03:36):
used to have this diversity of crop in the United States,
thousands of different crops, and we were able to distribute
them all over the place and create tons of different products.
But then we realized that it through a lot of
the government imposed farm subsidies, if we got our farmers
to only grow a certain number of crops, we would
be stronger on an international stage. I've said, it puts
US in a position where it's a national security issue.
(03:56):
Just like this China says, we'll screw you. We're not
going to buy all that soybeans for you. Theoretically, that
could tank the economy because when we put all of
our eggs or our soybeans in that one basket, we
run the risk of having a national security issue or situation.
When it comes to the food supply, we need to
diversify and decentralize our food supply in our food system
(04:19):
so that we are not just self sufficient, but we
are also preventing some sort of a national issue, whether
it be economic or even through the import of questionable products.
One of the things that the news stories that we
covered briefly was the radiation and all of the shrimp
imports that we've seen and everyone's like, oh my god,
there's radiation in our shrimp. Now, I'm not saying that
(04:41):
was nefarius by design, but when I look back into
the story, the radiation was actually coming from the shipping containers,
the majority of which come from overseas China specifically, so
I still want to know. And then it tainted the
shrimp packaging, so they obviously recalled the shrimp. I don't
think that there was an issue with people consuming the
radioactive shrimp, although we'll find out on Halloween when people
(05:02):
are walking around with a glowing green head. We don't
know if it's a Halloween costume or they just had
too many shrimp cocktails. But the issue is where did
the radiation come from in these shipping containers. And furthermore,
if it took us having the product in the supply
chain to figure it out, how do we know that
one of these countries that perhaps has some ill will
(05:22):
towards the United States doesn't put something in our food
supply with all the imports that we have and then
ultimately creates like a national disaster similar to the pandemic,
but in the form of food poisoning or food contamination exact.
Speaker 3 (05:37):
That's a really scary thought. Yeah, well, I've never thought
of that. That's where my head goes eighty plus. Now
it's ninety percent of the seafood that we consume in
the United States is imported, and the majority of that
comes from ninety percent.
Speaker 2 (05:50):
Wow.
Speaker 1 (05:51):
Fifteen years ago it was abound eighty eighty one percent
and it's up to ninety percent right now, that's wild.
It's scared.
Speaker 2 (05:58):
What if they just stopped sending us stuff?
Speaker 1 (06:00):
Well, yeah, what if they say we're done, Like four
big countries get together and say we're not shipping you
any seafood. Then you think yourself, who, I don't eat seafood,
So it's not gonna affect me. No, it's going to
tear the economy apart because every single restaurant food service
operation who relies on that seafood. In addition to people
don't know this, but pet food, so we buy and
(06:22):
import so much seafood and seafood bait product for pet food.
The pet food industry is huge. I mean, you know,
Karen and Mary, you have seventeen cats. You know they're
eating the Friskies seafood cat food. And who's going to
be feeding.
Speaker 2 (06:35):
Those cats Not Karen and Mary.
Speaker 1 (06:38):
Yeah, exactly, not Karen and Mary, because they're going to
be tied up in a prison somewhere wondering where their
cats are while the Chinese.
Speaker 2 (06:43):
Whip us What the heck?
Speaker 1 (06:45):
I don't know. I was just trying to I was
just trying to get a reaction from Lauren. So I
think this is really interesting because it gets into the
food and agriculture policy, local and regional agriculture policy. We
really need to focus on, break down the centralization and
getting rid of the monocropping and focusing on our US
ranchers and produce suppliers, smaller, independent, family run operations, more
(07:09):
processing facilities, more independent farms. That's going to be the answer,
because then there's self sufficiency, which makes us a stronger nation.
Does that come with an increased cost? Maybe over the
short term. You just got a budget better.
Speaker 2 (07:23):
I agree with you. You're so smart on this stuff.
Speaker 1 (07:26):
So she's saying that, But what you guys don't realize
is that she was fixing her computer in the background.
So I had to kind of go on my filibuster here.
I know.
Speaker 3 (07:33):
I was like, keep rolling, keep it rolling, keep going.
Speaker 1 (07:37):
Keep going. I can talk about this stuff for years,
but you can.
Speaker 2 (07:40):
You're very you are very knowledgeable. Yeah.
Speaker 1 (07:43):
I just made most of that up. I was just
trying to fill those You convinced me, all right, what
do we got for our second story? Lauren?
Speaker 2 (07:48):
All right? So this kind of scares me because I
feel like it could happen to anybody. So in Yurupa Valley, California.
Mask Men claiming to have a search warrant posing as
FBI agents enter a home and proceed to zip tie
the entire family inside and rob them. Like isn't that scary,
especially if you can get like these kind of FBI
(08:10):
or you know, official looking outfits on like Amazon.
Speaker 1 (08:12):
I know that is scary because we've taught our kids,
like just period, you don't answer the door for anybody.
There's way too many stories, especially here in California, where
people are knocking on the door and then like there's
ten guys hiding into bushes, so they bust in and
they steal.
Speaker 2 (08:26):
Everything, you know, and they pose as like you know,
delivery drivers, delivery drivers needing a signature. Like there's so
many things. It's like it's pretty scary that this could happen.
Speaker 1 (08:35):
Or the kids selling the candy bars, Oh yeah that
was a thing. Yeah, you got to protect yourself. I mean,
we have a moat outside of our house. And then
what I do is is that I'll have like the
youngest kids answer the door, because if they spend two
minutes with our youngest kids, they're probably going to return them.
Never mind, Yeah, they're like, never mind, that's even better
than a watchdog. Yeah, and then of course sling shots,
(08:56):
water balloons a few six hours and a shot gun
for the kids, of course for the kids.
Speaker 2 (09:03):
So that's pretty scary to me, especially because you know,
you have these older people who necessarily maybe are more
trustworthy and like don't watch the news as much or
don't see what's going on, and they answer the door
and whatever. It just freaks me out.
Speaker 1 (09:15):
Yeah, So what I would say, I hate to say this,
like ring camera, get it, but or just don't answer
your door. There's what's a reason to answer your door anymore?
These days?
Speaker 2 (09:24):
The only reason I answer a door is when like
our kid, the neighborhood kids come.
Speaker 1 (09:28):
In door exactly, but you look through the people. I
see the kids. But like otherwise, there's no reason to
answer the door.
Speaker 2 (09:33):
Zero reason to answer the door. It freaks me out.
Speaker 1 (09:36):
I think we should stop mail.
Speaker 2 (09:38):
Well, they don't knock on your door. Sometimes it's a
certified letter side. Sometimes I don't think anybody would come
dressed as a mailman with a mail.
Speaker 1 (09:48):
Say that I was a mailman for Halloween. I don't.
I don't even think we should have mail. I'm saying
get rid of the US Postal Service.
Speaker 2 (09:56):
There's a lot speaking of mail, how much junk mail?
Do we get? So much wasted paper? It is, and
all these flyers that they're spending who knows how much
money on you know, probably from donations or whatever. And
I'm like, there's just so much wasted money.
Speaker 1 (10:10):
I actually do agree with that one hundred percent. So
we're banning mail. We're getting rid of all costumes on Amazon,
and nobody's going to be able to consume soybeans anymore.
Speaker 2 (10:18):
So we're getting rid of every that's that.
Speaker 1 (10:20):
This is one that's interesting is that did you see
this Detroit cop who went violence for making a virtual
court appearance?
Speaker 2 (10:26):
And he had no pants on, but which is hilarious
because most people when they're doing these types of zooms,
they dress from the top up, so they have like
a nicer shirt on or you know whatever. So he
probably assumed like the lower half of him wasn't going
to be like on video.
Speaker 1 (10:45):
But how does that happen? Was he in his office?
Speaker 2 (10:47):
No, he was like sitting on a couch I think
or something. Oh that's weird, And so the judge asked
to like show himself or whatever, make an appearance. So
he turned on his video and he's just sitting there
like in his boxer as I'm pretty sure, and then
his like police uniform up top.
Speaker 1 (11:02):
At least they were boxers and not fund these.
Speaker 2 (11:04):
At least he had something on.
Speaker 1 (11:05):
At least they weren't like edible on like he was
wearing protudo.
Speaker 2 (11:09):
Okay, why do you always bring that.
Speaker 1 (11:10):
Up because I wore one time I made paints.
Speaker 2 (11:13):
I feel like this is a secret, you know, some
sort of secret thing you have going on.
Speaker 1 (11:18):
Yeah, that's weird. Do you know that dictionary dot COM's
word of the year is that I'm done done six
seven six seven. Our kids say, you know what, Our
kids are getting sick.
Speaker 2 (11:29):
Our kids are getting sick of it too. But it's
so funny. So people are losing their minds that this
is the word of the year.
Speaker 1 (11:36):
Yeah, but we did. We had so many stupid phrases
and sayings back when we were growing up.
Speaker 2 (11:41):
Did it ever make word of the year, Well.
Speaker 1 (11:43):
That's just dictionary dot com. I mean. Wordsmithing has become
like a political thing recently, where we're changing the definitions
of words, and like the Webster dictionaries and dictionary dot
coms have gotten really involved in culture, which I think
is so so dumb. Go back to the old encyclopedia
Brittonica days and just give us the acts, the the
undressed facts. Let us make our own creatress about it.
Speaker 2 (12:06):
I still don't know what six seven.
Speaker 1 (12:08):
It came from a song. There was a song, and
then somebody clipped it out, and then some famous basketball
players started using that part in one of his videos,
and then it went viral and it was like that
was it.
Speaker 2 (12:18):
You know what's funny. Teachers are now when they're counting,
they're going one, two, three, four, five, eight, nine, ten
because they're skipping six seven. Because the kids go crazy.
Speaker 1 (12:28):
I saw the videos at In and Out Burger where
they wait for the number it's like six, sixty five,
sixty six, and then when they say sixty seven or
now they're saying six seven, the whole entire In and
Out Burger.
Speaker 2 (12:41):
Goes crazy crazy. I mean, I think it's kind of
funny that like this random, you know, pairing of.
Speaker 1 (12:48):
Numbers, this random pairing of numbers. It's like us, we're
random pairing of numbers. We are that's created a sensation
in our bellies. It's called butterflies. Oh I get butterflies.
I have butterflies.
Speaker 2 (12:59):
My youll get But so when you see me.
Speaker 1 (13:01):
When I see you, do I get yeah, because I'm like, oh, shoot,
I didn't make the bed. I'm dead.
Speaker 2 (13:05):
So you get nervous butterflies, not like excited to see me.
Speaker 1 (13:09):
It depends. I can see when I get home. Sometimes
when I pull up to the house and you're pulling
up to the house, and I can see the look
on your face, and I'm like, is she in a
good mood? Or did the kids do something really?
Speaker 2 (13:17):
Okay? Listen here, So Andrew, I, I do this too,
but you do it a little more extreme. Andrew will
get home and he'll sit in the driveway.
Speaker 1 (13:28):
Four Ever, No, that's not true. I take a lot
of phone calls when I drive, and in many cases
I'm still on the phone call. I don't just sit
in the in the driveway. I also love it because
when I get home, the kids all run out and
come to the car. So a lot of times, even
if I am on a phone call, put James on
my lap.
Speaker 2 (13:45):
Can you stop?
Speaker 1 (13:47):
Oh just the other night, James, when I was on
with my mother after the city council meeting, James comes
running out I put him on my lap, I let
him drive.
Speaker 2 (13:55):
I back up in the driveway, all right, regardless, I mean, yes, you, yes, okay.
Speaker 1 (13:59):
I let my five year old drive. Is really what
it's coming down to.
Speaker 2 (14:01):
No, but anyway, I do that too. But it's but
then this is what instead of I let you sit
out there, because I'll peek out the window and I'll
see you're on the phone. So I just let it be.
I will sit in my car. I can't. I'm not
even parked for thirty seconds, and you're opening the garage
to see what I'm doing and why I'm not inside
that How.
Speaker 1 (14:19):
It's coincidence that I happen to be opening your garage
at the same time every and because you're not, you're
in your car scrolling through somebody's random Instagram story, Like,
oh my god, Nancy uses she uses that mascara.
Speaker 2 (14:32):
You make it out like I'm an idiot. You think
that's what I do on my phone.
Speaker 1 (14:35):
I don't know. I just decided to make that one up.
But Nancy does us good mascara. Okay, No, but I
will say this, so, coming from this six to seventh story,
I don't know how we got in Nancy's mascara. Is
that how something can just become and go so viral
and create.
Speaker 2 (14:51):
Like like a phenomenon. It is worldwide.
Speaker 1 (14:54):
And so last night, so Crackerbell. We've talked about Crackerbell
at length, multiple episodes about how you know, crackerbrel sales
dropped and their stock price dropped, et cetera, and everybody
was arguing about the cultural reasons behind why they made
the moves that they did to redesign Crackerbell. Well, somebody
posted a tweet and it said and it was a
fake image of a Crackerbell connected to the East wing
(15:14):
of the White House. And now like, I can't believe
that Trump is turning the East wing of the White
House into a cracker Bell. Crackerbell re quotes that and
they put, you definitely don't want us to get anywhere
near a redesign. Hilarious. We're super funny, super funny self
deprecation leaning into the fact that everybody's angry at cracker Bell. Yeah,
and the comments I went through, first of all, it
has like ten million, fifteen million views and impressions, and
(15:36):
I read through the comments and everyone's like, your backcracker Bell.
I am now going to eat at Crackerbrel like you
have saved yourself. They thought that that one tweet was
so funny, how they operated with humility, leaned into the issue.
Wouldn't it be funny if now like cracker barrel sales
go up just because of one virus.
Speaker 2 (15:53):
I want to see this. I bet they did. I
wish they would tell us.
Speaker 1 (15:56):
It was almost as if people wanted to continue supporting Crackerberell,
but they like they couldn't anymore, and now cracker Bell
was like funny and hip because of their post and
go back to cracker Bell.
Speaker 2 (16:06):
I appreciated the quote tweet.
Speaker 1 (16:08):
I did too, I mean lean into it, like too
often we make mistakes and then we're constantly trying to
spin yeah and spin pr as to like why we
made the mistake, just say, hey, we screwed up.
Speaker 2 (16:17):
Yeah, we messed up. And that's I feel like people
they don't like to admit that they're wrong, you know
what I mean?
Speaker 1 (16:23):
Well, and people like especially corporations, Yeah.
Speaker 2 (16:25):
Yeah, like they don't want to say that they were wrong.
You know, it takes a lot to admit that.
Speaker 1 (16:30):
Well. I think people they they see it as like, well,
if we give in to all the bots and they
call them bots. But we talked about this in the past,
but they're not bots. But if we give into the
the loud, you know, the peanut gallery, well then we're
forever going to be controlled by the peanut gallery. But
sometimes it's like, you know what, sometimes the peanut gallery
can be right. Sometimes we have a peanut gallery at
(16:51):
our house there and they're always right. I'm actually sometimes
part of the peanut gallery is that?
Speaker 2 (16:56):
Is that our kids?
Speaker 1 (16:57):
Me and the kids. Yeah, it's me and the kids.
What the fork, Lauren? What you got this week for
YOURTF story?
Speaker 2 (17:03):
So there's ant fermented yogurt at a Michelin star restaurant.
Speaker 1 (17:09):
God, of course it's Michelin Star.
Speaker 2 (17:11):
Well like why okay, so let me just read a
little bit of this.
Speaker 1 (17:15):
Wow.
Speaker 2 (17:15):
So Michelin starred restaurant serves yogurt with ancient recipe using ants,
Like the team showed that bacteria, acids and enzymes in
ants can kickstart the fermentation process that turns milk into yogurt.
Speaker 1 (17:30):
Why don't we just do it normally? Like why do
you use ant? That scares me that we're using ant bacteria?
What if that's like an ant that has some sort
of like ant version of a venereal disease.
Speaker 2 (17:39):
Well, they say their work, published in the Journal of
Ice Science, highlights how traditional practices can inspire new approaches
to food science.
Speaker 1 (17:47):
That's not a new approach to food science. And leave
it to Michelin to be like, you get a Michelin
Star for that that is so avant gode, that is
just so out there, Like Michelin, the Michelin Star system
has such respect, and I feel as if they've been politicized,
same with like all these coffee stuff like all of this.
It's like, oh, well your restaurant. Oh so your restaurant
(18:11):
is breaking through generations of systemic X, Y and Z
and you're making a cheese pop over out of all
of that anger and hate like Michelin Star.
Speaker 2 (18:22):
Yeah, so what they would do they would like basically
bury a jar right of milk and they would cover
it with so it would be in an ant mound
to ferment overnight, and then the next morning they would
notice that it was started to thicken and smell sour.
Speaker 1 (18:39):
Maybe there's that's maybe that's not a good thing.
Speaker 2 (18:41):
I mean, it's a little I don't know. I wouldn't I.
Speaker 1 (18:44):
Wouldn't know you're describing a boil.
Speaker 2 (18:47):
I wouldn't They say one type of bacteria was similar
to that found in commercial sour dough.
Speaker 1 (18:54):
Okay, well you can say that, like any type, there's
good bacteria and there's bad bacteria. It doesn't mean that
you got a I just for some reason don't consider
ants to have good back to heia. They're walking around
on the ground, Like I said, how do you know
this isn't some ants std that we're putting inside there?
And it's just disgusting.
Speaker 2 (19:08):
I would I wouldn't try it. That just seems weird.
I would just I'll eat yogurt, regular yogurt.
Speaker 1 (19:15):
What do you want to eighty six this week?
Speaker 2 (19:17):
Oh my gosh, so barrel jeans. I feel like they're
slowly fading away, But like I've seen a couple women
out and about wearing them. It reminds me if I
was about to get in a duel, like I'm about
to pull out my my pistol. I'm wearing chaps, you
know what I mean? You know, when like they're walking,
it's like and they turn around, but their pants look big.
(19:39):
Like That's how every time I see somebody wearing.
Speaker 1 (19:42):
These bands, I just imagined you in a duel with
Buttler's chaps on. But that's why I call them stovepipe cheese.
Speaker 2 (19:49):
Have you seen them?
Speaker 1 (19:50):
Yeah, they're huge.
Speaker 2 (19:51):
I used to worry, like go to the side and
they drink so unflat. No, No, they're like specifically designed
so they like bold out at the sid It's like
it's the weirdest design ever. I don't know why it's
a thing or why it's trendy. It's so unflattering.
Speaker 1 (20:06):
All right, Fine, So if they have if barrel barrel
house jeans or a barrel jeans, I don't know, barrelhouse blues.
If beryl jeans are back in, then I'm bringing cargo
shorts back.
Speaker 2 (20:15):
I think cargo shorts have never left.
Speaker 1 (20:17):
That's not true. Cargo shorts have left, and I think
they need to come back.
Speaker 2 (20:20):
Yeah. I see like men in their like sixties wearing them.
Speaker 1 (20:24):
Well, they just those are the same cargo shorts that
they wore in the nineties, so they were probably in
their twenties, so that's probably why they're still wearing them. Okay,
so let's see what do I want to see?
Speaker 2 (20:35):
End?
Speaker 1 (20:35):
I would say bay leaves. Why Well, I read this
story about a review where this lady goes, and this
goes back to my eighty six and eight yelp from
the last episode, is she I went to the restaurant.
It was great. I was so excited and I was
eating the beans and there was a leaf in the beans, right,
So they came across a bay leaf. And then the
restaurant owner wrote back a response and was like, well,
(20:57):
that's that is indicative of the fact that we cook
our beans fresh, which is a good thing. You have
absolutely no idea what you're eating. So I agree with
the restaurant tour in that regard. However, I just think
bay leaves in general, you learn to cook with bay
leaves and various soups and sauces. Stock specifically, people over
use bay leaves. Have you ever boiled like a small
amount of liquid with multiple bay leaves in it? No,
(21:20):
It's disgusting. It is so floral. It's like going out
to a rose garden and like like just having a
rotten rose sit on your face and then eating it.
Speaker 2 (21:29):
Well, you should only put like one in there right now.
Speaker 1 (21:31):
Should put one in like eight to ten gallons of soup.
I don't even like bay leaves. I would break a
little piece of a bay leaf off if I was
cooking into my beans. It is aromatic, it's certainly floral.
But I just think in general, cooking bay leaves and
komen need to go well.
Speaker 2 (21:45):
I learn in culinary school that bay leaves can be
very dangerous if you swallow them, you could choke on them.
Speaker 1 (21:50):
Heck's gonna swallow a full way.
Speaker 2 (21:51):
But if somebody's not paying attention.
Speaker 1 (21:53):
Okay, a bay leaf would fill your whole mouth.
Speaker 2 (21:55):
What if there's like a broken bay leaf. I'm just
trying to you know.
Speaker 1 (21:59):
Maybe a yeah, but I don't know. Okay, fine, you
could swallow anything the wrong way, then all food is dangerous.
Speaker 2 (22:04):
But oh, you just want to argue with me today.
Speaker 1 (22:07):
I know this is well, it's a podcast, that's what
you're supposed to do. Well, It's also it's like it's
like the person who said they swallowed the finger that
they found in their Wendy's.
Speaker 2 (22:15):
Chili and that was a total lie.
Speaker 1 (22:18):
Oh that's right, that was a lie. We need to
bring back the wit.
Speaker 2 (22:21):
It was it a lie?
Speaker 1 (22:22):
Yeah, the person apparently like found the finger. I just
want to know where they found the finger. Did they
like buy it from a hospital or something like where
do you find a finger? Yeah, like walking around and
be like, oh, look a quarter head's up. Oh pick
it up? No, tails down, don't care a finger.
Speaker 2 (22:38):
The finger in the Wendy's Chili incident was a two
thousand and five hoax in which a woman Anna Ayala
claimed to find a human finger in her chili, but
she and her husband Jamie Placentia had planted it where
the severed finger came from a coworker who had lost
it in an industrial accident, and they bought it for
one hundred dollars to use in the scam.
Speaker 1 (23:00):
The guy sold his finger for one hundred bucks, so
was he also like he was probably taking some of
the money. That's some serious investigation to get to the
bottom of that.
Speaker 2 (23:10):
So yeah. The incident obviously created a media firestorm and
caused Wendy's to lose millions in sales. So they were
both convicted of felony, grand theft and conspiracy, and they
were sentenced to a lengthy prison time order to pay
millions in restitution to Wendy's.
Speaker 1 (23:29):
All right, I don't know how much time they should
spend in prison for that, Like, I definitely think they
should be punished.
Speaker 2 (23:35):
And they could never go back to Wendy's. But how
do they know they can never, like, you can never
come back, swipe.
Speaker 1 (23:41):
Your credit card and they're like there here.
Speaker 2 (23:44):
Maybe they have an alert. I don't know.
Speaker 1 (23:46):
That is absolutely wild, but I will say this, I like,
those damages are probably infinite because there I imagine to
this day there's still people who don't know that the
story was fake and don'tat the Wendy's Chili or Wendy's period.
Speaker 2 (23:58):
Yeah. I mean even right now you were like, oh, yeah,
it was fake.
Speaker 1 (24:01):
Yeah, I love Wendy's chili.
Speaker 2 (24:03):
Actually, Wendy has some good chili.
Speaker 1 (24:05):
Wendy's does have good chili. I don't know what it is.
I don't know if it's the MSG, whatever it is.
If I'm going to indulge in a little fast food
and what's some Wendy's chili?
Speaker 2 (24:13):
What is your favorite fast food?
Speaker 1 (24:14):
My? Oh well, she just hit me from the side
on this one, Nancy, I would say my favorite fast food, Well,
that depends, right, Like, I mean, I actually like the
shakesheck Burger generally speaking, but I think price to quality
to value would be in and out. Although I don't
love the in and out bun. I just think pricing wise,
So it all depends on how you judge it. If
you're talking fast food, like cheap food that you get quickly,
(24:37):
any kind of Tacorea style burrito or taco up in
La for me is going to do it.
Speaker 2 (24:46):
Yeah, what about you? I love the in and out burger,
but you have to do it with chopped chili's and
camelized onions. You have to. Don't love the fries in
and out They're always so like lad and soggy. I
like the fries at what is it? Five guys?
Speaker 1 (25:09):
Five guys have the best fries in math. They're cooked fresh.
But why aren't they cooking them in beef towel?
Speaker 2 (25:13):
What are they cooking them in.
Speaker 1 (25:15):
The peanut oil? No? No, that's that's that's inflammatory.
Speaker 2 (25:20):
Come on, that horrible?
Speaker 1 (25:22):
You know? Oh I meant to say this too as
my eighty six. You know what I want? Bowls? Why
is everything bowls? Everything is a bowl nowadays. My black
bean bowl, my chicken bowl, my rice bowl, this bowl,
that bowl. That restaurants or bowls, yet we have one.
We have one bowl on the menu, but not everything
has to be a bowl. I feel like everything is
a bowl, taco bowl, and cheeseburger bowl.
Speaker 2 (25:41):
They clearly did some research on that.
Speaker 1 (25:43):
Yeah, but it's one of those things where it's like, Okay.
In the beginning, it was like, nice, I'm not eating
it in a bun or in a rap and I
can eat it out of a bowl and mix all
my ingredients together. But then everything became a bowl, pizza bowl.
Speaker 2 (25:53):
There's a pizza bowl.
Speaker 1 (25:53):
There's a pizza bowl. I don't know where it is,
but there's a pizza bowl.
Speaker 2 (25:56):
I'm sure there is somewhere.
Speaker 1 (25:58):
Do you like soup and sour dough in like haul
it out sour though? No, yes you do.
Speaker 2 (26:05):
I like them separately. I wouldn't eat it out of
a sour to bowl bread bowl.
Speaker 1 (26:11):
Okay, all right, so what's the sharpened skills today?
Speaker 2 (26:15):
You tell me?
Speaker 1 (26:16):
Okay, I like to do. I've been really good here
I am. I'm like, I hate bowls, but I love
the following, which is similar to a bowl. It's just flat.
I've been enjoying like the sheep pan cooking lately.
Speaker 2 (26:26):
Why.
Speaker 1 (26:27):
Because it's clean, it's easy to clean up, it's quick,
it's relatively cheap. It's also easy to do where you're
taking like if you do sheep pan fijtas right, like
throw chicken and peppers and onions and garlic and all
the different flavors together and just roast it in the
oven at the last few minutes, throwing the tortillas on
top of it and let it steam underneath the flavors.
And you've got all your fijidas and your setups or
(26:47):
your tacos or whatever you're doing right there on one
sheet pan.
Speaker 2 (26:50):
I'm hungry.
Speaker 1 (26:51):
Yeah, I know it is lunchtime.
Speaker 2 (26:53):
Okay, that's a great, that's a great sharpen your skill.
Speaker 1 (26:55):
Yeah, little sheepan, this sheeppan that do it with fish.
People are afraid to cook seafood because they think it's
gonna stick. They think it's gonna stink. They think they're
gonna undercook it.
Speaker 2 (27:03):
I mean it does kind of stink.
Speaker 1 (27:05):
Now if you're cooking the everyone says that.
Speaker 2 (27:07):
Okay, no, no, no. Even when we're making like salmon
at home, I could tell what you're cooking. When I'm upstairs,
I'm like Andrew's making salmon.
Speaker 1 (27:14):
That's usually because I come from the restaurant, leave my
clothes upstairs after I change.
Speaker 2 (27:17):
And they're stinking it kind of makes its way upstairs.
Speaker 1 (27:20):
All right, that's fine, but still that's just the way
in which our air ventilates in the house. But with seafood,
that's a great way to utilize the Sheeppan cooking is
because people who are apprehensive to cook seafood because of
the skill element. The best way to do it is
to just take your seafood, hit it with a little
bit of extravergin olive oil, butter, beef tallow, rub it
down with whatever your favorite season or fresh herb is,
hit it with a dash of vinegar, and then just
(27:41):
throw it on a sheet pan and cook it in
the oven. Gently cooked seafood is the best way to
get into seafood cookery. And then when you add your
vegetables or you add your sides to that same sheetpan,
a lot of the flavors from the seafood infuse into
what you're cooking it with, and it's the perfect way
to get into cooking seafood. So single sheet pan cooking
on the seafood is certainly the way to go. I've
(28:04):
also been talking in the past week about cooking kind
of style cooking, right, so beans and rice and Chernovich
was posting a lot about this and shredded meats, and
I think we're getting into that season, and somebody had
asked me, like, what types of meat should I be
using to cook Crockpot's style? All the cuts on the
end of an animal, right, so the shoulder cuts, the
(28:24):
leg cuts. Think about the muscles that get a lot
of movement, those are the ones that you want to braize.
So even if you go to the grocery store and
it's like chuck and you don't know what chuck is
besides the neighbor down the road who always leaves as
garbage cans out there that you would just google, where
does the chuck come from on the cow? And if
it comes from the shoulder, comes from the leg, comes
from the hind quarter or the round, then that's something
(28:46):
that you do want to braize. If it comes from
the belly, you also want to braise it because that
gets a lot of motion. Everything that comes from kind
of the shoulder to the leg would be your strip
loin and your strips and the inside of the steer
that doesn't get much movement, which means it doesn't have
a lot of cantive tissue to break down and that's
something that you would cook with quick high heat. Right.
Your ribis your strip loins, your strip steaks, your tender loins,
(29:07):
skirt steak, flank steak. These are all the things that
are in between the you know, the ends of the cow.
The muscles that get a lot of movement have a
ton of connective tissue, but also collagen and gelatine, and
as you slowly braise them, that's what breaks down into
that beautiful mouthfeel and that meltingly tender bite in a
traditional crockpot or stew. So tis the season right now,
(29:29):
especially with beef prices going up to be taking five
pounds of a chuck, braizing it on a Sunday afternoon,
or throwing it in a crockpot, getting some rice and
beans going, and you got meal for three or four days.
You know, break that down cost per meal and you're
at like three or four dollars. I want to talk
about snap benefits. I mean, we could cut down the
snap benefit expenses just by that technique.
Speaker 2 (29:49):
Alone and have some delicious food.
Speaker 1 (29:52):
You want me to make you some braise meat today? Actually, yes,
all right, you're gonna get it.
Speaker 2 (29:55):
You're gonna get it. Fun.
Speaker 1 (29:58):
Yeah, that was a good one. I'm excited because coming
up on our next episodes, we're going to be getting
really detailed into Thanksgiving cooking and recipes, Holiday cooking and recipes,
ways in which you can start to incorporate a lot
of these fall flavors into your food. We're going to
get into daylight savings because we're going to lose an
hour of light in the next week or so.
Speaker 2 (30:15):
And isn't it well by the time this airs, I
think it'll already.
Speaker 1 (30:19):
Don't give away the behind the scenes secrets. Hey, we
don't know what's going on, but it's going to get
darker earlier, which means I'm going to turn into a
vampire much earlier. We're gonna be a lot crankier the
next time we shoot these episodes. Speaking for yourself, I
do you're a morning person?
Speaker 2 (30:33):
I just like my mornings alone.
Speaker 1 (30:35):
WHOA Well, on that note, looks like I'm going to
be sleeping in a hotel tonight.
Speaker 2 (30:41):
Oh my gosh.
Speaker 1 (30:42):
So thank you so much for tuning in. Make sure
that you follow us on all of your favorite podcast platforms,
and you can catch us on Instagram. I'm at Andrew
Gruhl on X I'm at Chef.
Speaker 2 (30:54):
Gruel and on Instagram, I'm at Lauren Underscore Gruel and
on x at Lauren Girl.
Speaker 1 (30:59):
Send us all all your questions comments eighty six it
what you want to hear and sharpen your skills. And furthermore,
we're still looking for the best sandwich shop anywhere and
everywhere in the United States. That's going to be the
next series, So hit us up with your ideas.
And welcome back to another episode of American Gravy. This
is the only show where we mix food, family, and
freedom in the same pot, and somehow we don't burn it.
We like to burn things, well mostly.
Speaker 2 (00:14):
Yeah, where the grease is hot, the opinions are hotter,
and somebody definitely burned the bacon. I'm Lauren Gruhl.
Speaker 1 (00:20):
And I'm chef Andrew Grouhl.
Speaker 2 (00:21):
And today we're stirring together a little food family in
the occasional political indigestion.
Speaker 1 (00:26):
Yeah, I threw that one in there, a little political indigestion.
Get me my zant. Where are my tombs? Tombs are delicious.
Speaker 2 (00:33):
By the way, you used to have tom You used
to just walk around the thumbs all the time.
Speaker 1 (00:37):
I like toms.
Speaker 2 (00:38):
What happened to those?
Speaker 1 (00:39):
I don't know, but I've had heartburn political indigestion ever since,
So you need to carry some thumbs. Speaking of political indigestion,
let's get into our main food headline today. So the
Trump administration and Xijing Ping's Chinese government agreed on a
new framework for an agreement. It's the constant tariff war,
all right.
Speaker 2 (00:56):
So China commits to purchasing about twelve million metric tons
of US soybeans this year and at least twenty five
million tons annually for the next three years.
Speaker 1 (01:06):
So the reason why this is important is because we've
been in this tariff battle and I feel like sometimes
it's a hot conversation, other times it's not. But in
the background, what China has done is they've said, Okay,
you want to throw these tariffs on us, Well, we're
your number one buyer consumer of soybeans, so which is
funny because they buy the soybeans processed junkin and send
it back to US. But we're going to stop buying
(01:26):
all together from you and the soybean farmers. Soybean prices
went down, commodity prices went down. Everyone was freaking out
about this. We were trying to make deals with other
countries to sell them the soybeans. But now that Trump
has been on this, you know, kind of East Asia tour,
one of the goals has been to try and renegotiate,
and he said, we're going to reduce tariffs on Chinese
goods all together, well, not altogether, sorry, probably a ten
(01:48):
percent cut in the cumulative tariff rate under this deal
in exchange for them agreen to start buying the soybeans back.
The agreement also touched on a lot of the high
tech rare earth export controls and curbing the flow of
precursor chemicals used for fentanyl, So you know, multifaceted. We're
covering the fentanyl trade, we're covering a lot of the
(02:08):
rare earth stuff which is ultimately tech related, and then
of course, more importantly for US farmers is the soybean
piece of this. And then hopefully we can kind of
I don't want to say put a pin in this,
but like you know, really start to normalize or balance
out some of these trade issues that we've seen that's
been jostling the economy to some degree.
Speaker 2 (02:28):
Yeah, I mean I feel like all people were talking
about and still continue to talk about, are the tariffs.
Speaker 1 (02:33):
Well, like we talked about last episode. You know, everyone's
like snap benefit experts and they're also tariff experts, and
they're you know, it's like suddenly I'm a mercantile list
and nobody even knows what that means. You know, we're
getting into the map.
Speaker 2 (02:44):
Would the rare earth be like lithium.
Speaker 1 (02:48):
Yeah, like lilium, like lithium and any of these rare
earth metals, all the things that we need because AI.
Speaker 2 (02:53):
What else are we using besides lithium?
Speaker 1 (02:56):
We are using catium, cadmium.
Speaker 2 (03:00):
What's cadmium?
Speaker 1 (03:01):
I think it's like a Cadbury egg, but it comes
to the earth. It just doesn't have the cream on
the inside of it. What the But I want to
We'll talk about the lithium and the xanax in a
second here, but.
Speaker 2 (03:12):
Let's go back to the xanax. Do I need some?
Speaker 1 (03:15):
No, isn't lithium a drug? That's why I made that joke.
What I want to go back to is the soybeans
because I have said at length for years that when
we are only focusing on three or four monocrops, right, soybeans,
corn wheat, and I mean, really, you know, soybean and
a corner the key right there, we're and and we
(03:36):
used to have this diversity of crop in the United States,
thousands of different crops, and we were able to distribute
them all over the place and create tons of different products.
But then we realized that it through a lot of
the government imposed farm subsidies, if we got our farmers
to only grow a certain number of crops, we would
be stronger on an international stage. I've said, it puts
US in a position where it's a national security issue.
(03:56):
Just like this China says, we'll screw you. We're not
going to buy all that soybeans for you. Theoretically, that
could tank the economy because when we put all of
our eggs or our soybeans in that one basket, we
run the risk of having a national security issue or situation.
When it comes to the food supply, we need to
diversify and decentralize our food supply in our food system
(04:19):
so that we are not just self sufficient, but we
are also preventing some sort of a national issue, whether
it be economic or even through the import of questionable products.
One of the things that the news stories that we
covered briefly was the radiation and all of the shrimp
imports that we've seen and everyone's like, oh my god,
there's radiation in our shrimp. Now, I'm not saying that
(04:41):
was nefarius by design, but when I look back into
the story, the radiation was actually coming from the shipping containers,
the majority of which come from overseas China specifically, so
I still want to know. And then it tainted the
shrimp packaging, so they obviously recalled the shrimp. I don't
think that there was an issue with people consuming the
radioactive shrimp, although we'll find out on Halloween when people
(05:02):
are walking around with a glowing green head. We don't
know if it's a Halloween costume or they just had
too many shrimp cocktails. But the issue is where did
the radiation come from in these shipping containers. And furthermore,
if it took us having the product in the supply
chain to figure it out, how do we know that
one of these countries that perhaps has some ill will
(05:22):
towards the United States doesn't put something in our food
supply with all the imports that we have and then
ultimately creates like a national disaster similar to the pandemic,
but in the form of food poisoning or food contamination exact.
Speaker 3 (05:37):
That's a really scary thought. Yeah, well, I've never thought
of that. That's where my head goes eighty plus. Now
it's ninety percent of the seafood that we consume in
the United States is imported, and the majority of that
comes from ninety percent.
Speaker 2 (05:50):
Wow.
Speaker 1 (05:51):
Fifteen years ago it was abound eighty eighty one percent
and it's up to ninety percent right now, that's wild.
It's scared.
Speaker 2 (05:58):
What if they just stopped sending us stuff?
Speaker 1 (06:00):
Well, yeah, what if they say we're done, Like four
big countries get together and say we're not shipping you
any seafood. Then you think yourself, who, I don't eat seafood,
So it's not gonna affect me. No, it's going to
tear the economy apart because every single restaurant food service
operation who relies on that seafood. In addition to people
don't know this, but pet food, so we buy and
(06:22):
import so much seafood and seafood bait product for pet food.
The pet food industry is huge. I mean, you know,
Karen and Mary, you have seventeen cats. You know they're
eating the Friskies seafood cat food. And who's going to
be feeding.
Speaker 2 (06:35):
Those cats Not Karen and Mary.
Speaker 1 (06:38):
Yeah, exactly, not Karen and Mary, because they're going to
be tied up in a prison somewhere wondering where their
cats are while the Chinese.
Speaker 2 (06:43):
Whip us What the heck?
Speaker 1 (06:45):
I don't know. I was just trying to I was
just trying to get a reaction from Lauren. So I
think this is really interesting because it gets into the
food and agriculture policy, local and regional agriculture policy. We
really need to focus on, break down the centralization and
getting rid of the monocropping and focusing on our US
ranchers and produce suppliers, smaller, independent, family run operations, more
(07:09):
processing facilities, more independent farms. That's going to be the answer,
because then there's self sufficiency, which makes us a stronger nation.
Does that come with an increased cost? Maybe over the
short term. You just got a budget better.
Speaker 2 (07:23):
I agree with you. You're so smart on this stuff.
Speaker 1 (07:26):
So she's saying that, But what you guys don't realize
is that she was fixing her computer in the background.
So I had to kind of go on my filibuster here.
I know.
Speaker 3 (07:33):
I was like, keep rolling, keep it rolling, keep going.
Speaker 1 (07:37):
Keep going. I can talk about this stuff for years,
but you can.
Speaker 2 (07:40):
You're very you are very knowledgeable. Yeah.
Speaker 1 (07:43):
I just made most of that up. I was just
trying to fill those You convinced me, all right, what
do we got for our second story? Lauren?
Speaker 2 (07:48):
All right? So this kind of scares me because I
feel like it could happen to anybody. So in Yurupa Valley, California.
Mask Men claiming to have a search warrant posing as
FBI agents enter a home and proceed to zip tie
the entire family inside and rob them. Like isn't that scary,
especially if you can get like these kind of FBI
(08:10):
or you know, official looking outfits on like Amazon.
Speaker 1 (08:12):
I know that is scary because we've taught our kids,
like just period, you don't answer the door for anybody.
There's way too many stories, especially here in California, where
people are knocking on the door and then like there's
ten guys hiding into bushes, so they bust in and
they steal.
Speaker 2 (08:26):
Everything, you know, and they pose as like you know,
delivery drivers, delivery drivers needing a signature. Like there's so
many things. It's like it's pretty scary that this could happen.
Speaker 1 (08:35):
Or the kids selling the candy bars, Oh yeah that
was a thing. Yeah, you got to protect yourself. I mean,
we have a moat outside of our house. And then
what I do is is that I'll have like the
youngest kids answer the door, because if they spend two
minutes with our youngest kids, they're probably going to return them.
Never mind, Yeah, they're like, never mind, that's even better
than a watchdog. Yeah, and then of course sling shots,
(08:56):
water balloons a few six hours and a shot gun
for the kids, of course for the kids.
Speaker 2 (09:03):
So that's pretty scary to me, especially because you know,
you have these older people who necessarily maybe are more
trustworthy and like don't watch the news as much or
don't see what's going on, and they answer the door
and whatever. It just freaks me out.
Speaker 1 (09:15):
Yeah, So what I would say, I hate to say this,
like ring camera, get it, but or just don't answer
your door. There's what's a reason to answer your door anymore?
These days?
Speaker 2 (09:24):
The only reason I answer a door is when like
our kid, the neighborhood kids come.
Speaker 1 (09:28):
In door exactly, but you look through the people. I
see the kids. But like otherwise, there's no reason to
answer the door.
Speaker 2 (09:33):
Zero reason to answer the door. It freaks me out.
Speaker 1 (09:36):
I think we should stop mail.
Speaker 2 (09:38):
Well, they don't knock on your door. Sometimes it's a
certified letter side. Sometimes I don't think anybody would come
dressed as a mailman with a mail.
Speaker 1 (09:48):
Say that I was a mailman for Halloween. I don't.
I don't even think we should have mail. I'm saying
get rid of the US Postal Service.
Speaker 2 (09:56):
There's a lot speaking of mail, how much junk mail?
Do we get? So much wasted paper? It is, and
all these flyers that they're spending who knows how much
money on you know, probably from donations or whatever. And
I'm like, there's just so much wasted money.
Speaker 1 (10:10):
I actually do agree with that one hundred percent. So
we're banning mail. We're getting rid of all costumes on Amazon,
and nobody's going to be able to consume soybeans anymore.
Speaker 2 (10:18):
So we're getting rid of every that's that.
Speaker 1 (10:20):
This is one that's interesting is that did you see
this Detroit cop who went violence for making a virtual
court appearance?
Speaker 2 (10:26):
And he had no pants on, but which is hilarious
because most people when they're doing these types of zooms,
they dress from the top up, so they have like
a nicer shirt on or you know whatever. So he
probably assumed like the lower half of him wasn't going
to be like on video.
Speaker 1 (10:45):
But how does that happen? Was he in his office?
Speaker 2 (10:47):
No, he was like sitting on a couch I think
or something. Oh that's weird, And so the judge asked
to like show himself or whatever, make an appearance. So
he turned on his video and he's just sitting there
like in his boxer as I'm pretty sure, and then
his like police uniform up top.
Speaker 1 (11:02):
At least they were boxers and not fund these.
Speaker 2 (11:04):
At least he had something on.
Speaker 1 (11:05):
At least they weren't like edible on like he was
wearing protudo.
Speaker 2 (11:09):
Okay, why do you always bring that.
Speaker 1 (11:10):
Up because I wore one time I made paints.
Speaker 2 (11:13):
I feel like this is a secret, you know, some
sort of secret thing you have going on.
Speaker 1 (11:18):
Yeah, that's weird. Do you know that dictionary dot COM's
word of the year is that I'm done done six
seven six seven. Our kids say, you know what, Our
kids are getting sick.
Speaker 2 (11:29):
Our kids are getting sick of it too. But it's
so funny. So people are losing their minds that this
is the word of the year.
Speaker 1 (11:36):
Yeah, but we did. We had so many stupid phrases
and sayings back when we were growing up.
Speaker 2 (11:41):
Did it ever make word of the year, Well.
Speaker 1 (11:43):
That's just dictionary dot com. I mean. Wordsmithing has become
like a political thing recently, where we're changing the definitions
of words, and like the Webster dictionaries and dictionary dot
coms have gotten really involved in culture, which I think
is so so dumb. Go back to the old encyclopedia
Brittonica days and just give us the acts, the the
undressed facts. Let us make our own creatress about it.
Speaker 2 (12:06):
I still don't know what six seven.
Speaker 1 (12:08):
It came from a song. There was a song, and
then somebody clipped it out, and then some famous basketball
players started using that part in one of his videos,
and then it went viral and it was like that
was it.
Speaker 2 (12:18):
You know what's funny. Teachers are now when they're counting,
they're going one, two, three, four, five, eight, nine, ten
because they're skipping six seven. Because the kids go crazy.
Speaker 1 (12:28):
I saw the videos at In and Out Burger where
they wait for the number it's like six, sixty five,
sixty six, and then when they say sixty seven or
now they're saying six seven, the whole entire In and
Out Burger.
Speaker 2 (12:41):
Goes crazy crazy. I mean, I think it's kind of
funny that like this random, you know, pairing of.
Speaker 1 (12:48):
Numbers, this random pairing of numbers. It's like us, we're
random pairing of numbers. We are that's created a sensation
in our bellies. It's called butterflies. Oh I get butterflies.
I have butterflies.
Speaker 2 (12:59):
My youll get But so when you see me.
Speaker 1 (13:01):
When I see you, do I get yeah, because I'm like, oh, shoot,
I didn't make the bed. I'm dead.
Speaker 2 (13:05):
So you get nervous butterflies, not like excited to see me.
Speaker 1 (13:09):
It depends. I can see when I get home. Sometimes
when I pull up to the house and you're pulling
up to the house, and I can see the look
on your face, and I'm like, is she in a
good mood? Or did the kids do something really?
Speaker 2 (13:17):
Okay? Listen here, So Andrew, I, I do this too,
but you do it a little more extreme. Andrew will
get home and he'll sit in the driveway.
Speaker 1 (13:28):
Four Ever, No, that's not true. I take a lot
of phone calls when I drive, and in many cases
I'm still on the phone call. I don't just sit
in the in the driveway. I also love it because
when I get home, the kids all run out and
come to the car. So a lot of times, even
if I am on a phone call, put James on
my lap.
Speaker 2 (13:45):
Can you stop?
Speaker 1 (13:47):
Oh just the other night, James, when I was on
with my mother after the city council meeting, James comes
running out I put him on my lap, I let
him drive.
Speaker 2 (13:55):
I back up in the driveway, all right, regardless, I mean, yes, you, yes, okay.
Speaker 1 (13:59):
I let my five year old drive. Is really what
it's coming down to.
Speaker 2 (14:01):
No, but anyway, I do that too. But it's but
then this is what instead of I let you sit
out there, because I'll peek out the window and I'll
see you're on the phone. So I just let it be.
I will sit in my car. I can't. I'm not
even parked for thirty seconds, and you're opening the garage
to see what I'm doing and why I'm not inside
that How.
Speaker 1 (14:19):
It's coincidence that I happen to be opening your garage
at the same time every and because you're not, you're
in your car scrolling through somebody's random Instagram story, Like,
oh my god, Nancy uses she uses that mascara.
Speaker 2 (14:32):
You make it out like I'm an idiot. You think
that's what I do on my phone.
Speaker 1 (14:35):
I don't know. I just decided to make that one up.
But Nancy does us good mascara. Okay, No, but I
will say this, so, coming from this six to seventh story,
I don't know how we got in Nancy's mascara. Is
that how something can just become and go so viral
and create.
Speaker 2 (14:51):
Like like a phenomenon. It is worldwide.
Speaker 1 (14:54):
And so last night, so Crackerbell. We've talked about Crackerbell
at length, multiple episodes about how you know, crackerbrel sales
dropped and their stock price dropped, et cetera, and everybody
was arguing about the cultural reasons behind why they made
the moves that they did to redesign Crackerbell. Well, somebody
posted a tweet and it said and it was a
fake image of a Crackerbell connected to the East wing
(15:14):
of the White House. And now like, I can't believe
that Trump is turning the East wing of the White
House into a cracker Bell. Crackerbell re quotes that and
they put, you definitely don't want us to get anywhere
near a redesign. Hilarious. We're super funny, super funny self
deprecation leaning into the fact that everybody's angry at cracker Bell. Yeah,
and the comments I went through, first of all, it
has like ten million, fifteen million views and impressions, and
(15:36):
I read through the comments and everyone's like, your backcracker Bell.
I am now going to eat at Crackerbrel like you
have saved yourself. They thought that that one tweet was
so funny, how they operated with humility, leaned into the issue.
Wouldn't it be funny if now like cracker barrel sales
go up just because of one virus.
Speaker 2 (15:53):
I want to see this. I bet they did. I
wish they would tell us.
Speaker 1 (15:56):
It was almost as if people wanted to continue supporting Crackerberell,
but they like they couldn't anymore, and now cracker Bell
was like funny and hip because of their post and
go back to cracker Bell.
Speaker 2 (16:06):
I appreciated the quote tweet.
Speaker 1 (16:08):
I did too, I mean lean into it, like too
often we make mistakes and then we're constantly trying to
spin yeah and spin pr as to like why we
made the mistake, just say, hey, we screwed up.
Speaker 2 (16:17):
Yeah, we messed up. And that's I feel like people
they don't like to admit that they're wrong, you know
what I mean?
Speaker 1 (16:23):
Well, and people like especially corporations, Yeah.
Speaker 2 (16:25):
Yeah, like they don't want to say that they were wrong.
You know, it takes a lot to admit that.
Speaker 1 (16:30):
Well. I think people they they see it as like, well,
if we give in to all the bots and they
call them bots. But we talked about this in the past,
but they're not bots. But if we give into the
the loud, you know, the peanut gallery, well then we're
forever going to be controlled by the peanut gallery. But
sometimes it's like, you know what, sometimes the peanut gallery
can be right. Sometimes we have a peanut gallery at
(16:51):
our house there and they're always right. I'm actually sometimes
part of the peanut gallery is that?
Speaker 2 (16:56):
Is that our kids?
Speaker 1 (16:57):
Me and the kids. Yeah, it's me and the kids.
What the fork, Lauren? What you got this week for
YOURTF story?
Speaker 2 (17:03):
So there's ant fermented yogurt at a Michelin star restaurant.
Speaker 1 (17:09):
God, of course it's Michelin Star.
Speaker 2 (17:11):
Well like why okay, so let me just read a
little bit of this.
Speaker 1 (17:15):
Wow.
Speaker 2 (17:15):
So Michelin starred restaurant serves yogurt with ancient recipe using ants,
Like the team showed that bacteria, acids and enzymes in
ants can kickstart the fermentation process that turns milk into yogurt.
Speaker 1 (17:30):
Why don't we just do it normally? Like why do
you use ant? That scares me that we're using ant bacteria?
What if that's like an ant that has some sort
of like ant version of a venereal disease.
Speaker 2 (17:39):
Well, they say their work, published in the Journal of
Ice Science, highlights how traditional practices can inspire new approaches
to food science.
Speaker 1 (17:47):
That's not a new approach to food science. And leave
it to Michelin to be like, you get a Michelin
Star for that that is so avant gode, that is
just so out there, Like Michelin, the Michelin Star system
has such respect, and I feel as if they've been politicized,
same with like all these coffee stuff like all of this.
It's like, oh, well your restaurant. Oh so your restaurant
(18:11):
is breaking through generations of systemic X, Y and Z
and you're making a cheese pop over out of all
of that anger and hate like Michelin Star.
Speaker 2 (18:22):
Yeah, so what they would do they would like basically
bury a jar right of milk and they would cover
it with so it would be in an ant mound
to ferment overnight, and then the next morning they would
notice that it was started to thicken and smell sour.
Speaker 1 (18:39):
Maybe there's that's maybe that's not a good thing.
Speaker 2 (18:41):
I mean, it's a little I don't know. I wouldn't I.
Speaker 1 (18:44):
Wouldn't know you're describing a boil.
Speaker 2 (18:47):
I wouldn't They say one type of bacteria was similar
to that found in commercial sour dough.
Speaker 1 (18:54):
Okay, well you can say that, like any type, there's
good bacteria and there's bad bacteria. It doesn't mean that
you got a I just for some reason don't consider
ants to have good back to heia. They're walking around
on the ground, Like I said, how do you know
this isn't some ants std that we're putting inside there?
And it's just disgusting.
Speaker 2 (19:08):
I would I wouldn't try it. That just seems weird.
I would just I'll eat yogurt, regular yogurt.
Speaker 1 (19:15):
What do you want to eighty six this week?
Speaker 2 (19:17):
Oh my gosh, so barrel jeans. I feel like they're
slowly fading away, But like I've seen a couple women
out and about wearing them. It reminds me if I
was about to get in a duel, like I'm about
to pull out my my pistol. I'm wearing chaps, you
know what I mean? You know, when like they're walking,
it's like and they turn around, but their pants look big.
(19:39):
Like That's how every time I see somebody wearing.
Speaker 1 (19:42):
These bands, I just imagined you in a duel with
Buttler's chaps on. But that's why I call them stovepipe cheese.
Speaker 2 (19:49):
Have you seen them?
Speaker 1 (19:50):
Yeah, they're huge.
Speaker 2 (19:51):
I used to worry, like go to the side and
they drink so unflat. No, No, they're like specifically designed
so they like bold out at the sid It's like
it's the weirdest design ever. I don't know why it's
a thing or why it's trendy. It's so unflattering.
Speaker 1 (20:06):
All right, Fine, So if they have if barrel barrel
house jeans or a barrel jeans, I don't know, barrelhouse blues.
If beryl jeans are back in, then I'm bringing cargo
shorts back.
Speaker 2 (20:15):
I think cargo shorts have never left.
Speaker 1 (20:17):
That's not true. Cargo shorts have left, and I think
they need to come back.
Speaker 2 (20:20):
Yeah. I see like men in their like sixties wearing them.
Speaker 1 (20:24):
Well, they just those are the same cargo shorts that
they wore in the nineties, so they were probably in
their twenties, so that's probably why they're still wearing them. Okay,
so let's see what do I want to see?
Speaker 2 (20:35):
End?
Speaker 1 (20:35):
I would say bay leaves. Why Well, I read this
story about a review where this lady goes, and this
goes back to my eighty six and eight yelp from
the last episode, is she I went to the restaurant.
It was great. I was so excited and I was
eating the beans and there was a leaf in the beans, right,
So they came across a bay leaf. And then the
restaurant owner wrote back a response and was like, well,
(20:57):
that's that is indicative of the fact that we cook
our beans fresh, which is a good thing. You have
absolutely no idea what you're eating. So I agree with
the restaurant tour in that regard. However, I just think
bay leaves in general, you learn to cook with bay
leaves and various soups and sauces. Stock specifically, people over
use bay leaves. Have you ever boiled like a small
amount of liquid with multiple bay leaves in it? No,
(21:20):
It's disgusting. It is so floral. It's like going out
to a rose garden and like like just having a
rotten rose sit on your face and then eating it.
Speaker 2 (21:29):
Well, you should only put like one in there right now.
Speaker 1 (21:31):
Should put one in like eight to ten gallons of soup.
I don't even like bay leaves. I would break a
little piece of a bay leaf off if I was
cooking into my beans. It is aromatic, it's certainly floral.
But I just think in general, cooking bay leaves and
komen need to go well.
Speaker 2 (21:45):
I learn in culinary school that bay leaves can be
very dangerous if you swallow them, you could choke on them.
Speaker 1 (21:50):
Heck's gonna swallow a full way.
Speaker 2 (21:51):
But if somebody's not paying attention.
Speaker 1 (21:53):
Okay, a bay leaf would fill your whole mouth.
Speaker 2 (21:55):
What if there's like a broken bay leaf. I'm just
trying to you know.
Speaker 1 (21:59):
Maybe a yeah, but I don't know. Okay, fine, you
could swallow anything the wrong way, then all food is dangerous.
Speaker 2 (22:04):
But oh, you just want to argue with me today.
Speaker 1 (22:07):
I know this is well, it's a podcast, that's what
you're supposed to do. Well, It's also it's like it's
like the person who said they swallowed the finger that
they found in their Wendy's.
Speaker 2 (22:15):
Chili and that was a total lie.
Speaker 1 (22:18):
Oh that's right, that was a lie. We need to
bring back the wit.
Speaker 2 (22:21):
It was it a lie?
Speaker 1 (22:22):
Yeah, the person apparently like found the finger. I just
want to know where they found the finger. Did they
like buy it from a hospital or something like where
do you find a finger? Yeah, like walking around and
be like, oh, look a quarter head's up. Oh pick
it up? No, tails down, don't care a finger.
Speaker 2 (22:38):
The finger in the Wendy's Chili incident was a two
thousand and five hoax in which a woman Anna Ayala
claimed to find a human finger in her chili, but
she and her husband Jamie Placentia had planted it where
the severed finger came from a coworker who had lost
it in an industrial accident, and they bought it for
one hundred dollars to use in the scam.
Speaker 1 (23:00):
The guy sold his finger for one hundred bucks, so
was he also like he was probably taking some of
the money. That's some serious investigation to get to the
bottom of that.
Speaker 2 (23:10):
So yeah. The incident obviously created a media firestorm and
caused Wendy's to lose millions in sales. So they were
both convicted of felony, grand theft and conspiracy, and they
were sentenced to a lengthy prison time order to pay
millions in restitution to Wendy's.
Speaker 1 (23:29):
All right, I don't know how much time they should
spend in prison for that, Like, I definitely think they
should be punished.
Speaker 2 (23:35):
And they could never go back to Wendy's. But how
do they know they can never, like, you can never
come back, swipe.
Speaker 1 (23:41):
Your credit card and they're like there here.
Speaker 2 (23:44):
Maybe they have an alert. I don't know.
Speaker 1 (23:46):
That is absolutely wild, but I will say this, I like,
those damages are probably infinite because there I imagine to
this day there's still people who don't know that the
story was fake and don'tat the Wendy's Chili or Wendy's period.
Speaker 2 (23:58):
Yeah. I mean even right now you were like, oh, yeah,
it was fake.
Speaker 1 (24:01):
Yeah, I love Wendy's chili.
Speaker 2 (24:03):
Actually, Wendy has some good chili.
Speaker 1 (24:05):
Wendy's does have good chili. I don't know what it is.
I don't know if it's the MSG, whatever it is.
If I'm going to indulge in a little fast food
and what's some Wendy's chili?
Speaker 2 (24:13):
What is your favorite fast food?
Speaker 1 (24:14):
My? Oh well, she just hit me from the side
on this one, Nancy, I would say my favorite fast food, Well,
that depends, right, Like, I mean, I actually like the
shakesheck Burger generally speaking, but I think price to quality
to value would be in and out. Although I don't
love the in and out bun. I just think pricing wise,
So it all depends on how you judge it. If
you're talking fast food, like cheap food that you get quickly,
(24:37):
any kind of Tacorea style burrito or taco up in
La for me is going to do it.
Speaker 2 (24:46):
Yeah, what about you? I love the in and out burger,
but you have to do it with chopped chili's and
camelized onions. You have to. Don't love the fries in
and out They're always so like lad and soggy. I
like the fries at what is it? Five guys?
Speaker 1 (25:09):
Five guys have the best fries in math. They're cooked fresh.
But why aren't they cooking them in beef towel?
Speaker 2 (25:13):
What are they cooking them in.
Speaker 1 (25:15):
The peanut oil? No? No, that's that's that's inflammatory.
Speaker 2 (25:20):
Come on, that horrible?
Speaker 1 (25:22):
You know? Oh I meant to say this too as
my eighty six. You know what I want? Bowls? Why
is everything bowls? Everything is a bowl nowadays. My black
bean bowl, my chicken bowl, my rice bowl, this bowl,
that bowl. That restaurants or bowls, yet we have one.
We have one bowl on the menu, but not everything
has to be a bowl. I feel like everything is
a bowl, taco bowl, and cheeseburger bowl.
Speaker 2 (25:41):
They clearly did some research on that.
Speaker 1 (25:43):
Yeah, but it's one of those things where it's like, Okay.
In the beginning, it was like, nice, I'm not eating
it in a bun or in a rap and I
can eat it out of a bowl and mix all
my ingredients together. But then everything became a bowl, pizza bowl.
Speaker 2 (25:53):
There's a pizza bowl.
Speaker 1 (25:53):
There's a pizza bowl. I don't know where it is,
but there's a pizza bowl.
Speaker 2 (25:56):
I'm sure there is somewhere.
Speaker 1 (25:58):
Do you like soup and sour dough in like haul
it out sour though? No, yes you do.
Speaker 2 (26:05):
I like them separately. I wouldn't eat it out of
a sour to bowl bread bowl.
Speaker 1 (26:11):
Okay, all right, so what's the sharpened skills today?
Speaker 2 (26:15):
You tell me?
Speaker 1 (26:16):
Okay, I like to do. I've been really good here
I am. I'm like, I hate bowls, but I love
the following, which is similar to a bowl. It's just flat.
I've been enjoying like the sheep pan cooking lately.
Speaker 2 (26:26):
Why.
Speaker 1 (26:27):
Because it's clean, it's easy to clean up, it's quick,
it's relatively cheap. It's also easy to do where you're
taking like if you do sheep pan fijtas right, like
throw chicken and peppers and onions and garlic and all
the different flavors together and just roast it in the
oven at the last few minutes, throwing the tortillas on
top of it and let it steam underneath the flavors.
And you've got all your fijidas and your setups or
(26:47):
your tacos or whatever you're doing right there on one
sheet pan.
Speaker 2 (26:50):
I'm hungry.
Speaker 1 (26:51):
Yeah, I know it is lunchtime.
Speaker 2 (26:53):
Okay, that's a great, that's a great sharpen your skill.
Speaker 1 (26:55):
Yeah, little sheepan, this sheeppan that do it with fish.
People are afraid to cook seafood because they think it's
gonna stick. They think it's gonna stink. They think they're
gonna undercook it.
Speaker 2 (27:03):
I mean it does kind of stink.
Speaker 1 (27:05):
Now if you're cooking the everyone says that.
Speaker 2 (27:07):
Okay, no, no, no. Even when we're making like salmon
at home, I could tell what you're cooking. When I'm upstairs,
I'm like Andrew's making salmon.
Speaker 1 (27:14):
That's usually because I come from the restaurant, leave my
clothes upstairs after I change.
Speaker 2 (27:17):
And they're stinking it kind of makes its way upstairs.
Speaker 1 (27:20):
All right, that's fine, but still that's just the way
in which our air ventilates in the house. But with seafood,
that's a great way to utilize the Sheeppan cooking is
because people who are apprehensive to cook seafood because of
the skill element. The best way to do it is
to just take your seafood, hit it with a little
bit of extravergin olive oil, butter, beef tallow, rub it
down with whatever your favorite season or fresh herb is,
hit it with a dash of vinegar, and then just
(27:41):
throw it on a sheet pan and cook it in
the oven. Gently cooked seafood is the best way to
get into seafood cookery. And then when you add your
vegetables or you add your sides to that same sheetpan,
a lot of the flavors from the seafood infuse into
what you're cooking it with, and it's the perfect way
to get into cooking seafood. So single sheet pan cooking
on the seafood is certainly the way to go. I've
(28:04):
also been talking in the past week about cooking kind
of style cooking, right, so beans and rice and Chernovich
was posting a lot about this and shredded meats, and
I think we're getting into that season, and somebody had
asked me, like, what types of meat should I be
using to cook Crockpot's style? All the cuts on the
end of an animal, right, so the shoulder cuts, the
(28:24):
leg cuts. Think about the muscles that get a lot
of movement, those are the ones that you want to braize.
So even if you go to the grocery store and
it's like chuck and you don't know what chuck is
besides the neighbor down the road who always leaves as
garbage cans out there that you would just google, where
does the chuck come from on the cow? And if
it comes from the shoulder, comes from the leg, comes
from the hind quarter or the round, then that's something
(28:46):
that you do want to braize. If it comes from
the belly, you also want to braise it because that
gets a lot of motion. Everything that comes from kind
of the shoulder to the leg would be your strip
loin and your strips and the inside of the steer
that doesn't get much movement, which means it doesn't have
a lot of cantive tissue to break down and that's
something that you would cook with quick high heat. Right.
Your ribis your strip loins, your strip steaks, your tender loins,
(29:07):
skirt steak, flank steak. These are all the things that
are in between the you know, the ends of the cow.
The muscles that get a lot of movement have a
ton of connective tissue, but also collagen and gelatine, and
as you slowly braise them, that's what breaks down into
that beautiful mouthfeel and that meltingly tender bite in a
traditional crockpot or stew. So tis the season right now,
(29:29):
especially with beef prices going up to be taking five
pounds of a chuck, braizing it on a Sunday afternoon,
or throwing it in a crockpot, getting some rice and
beans going, and you got meal for three or four days.
You know, break that down cost per meal and you're
at like three or four dollars. I want to talk
about snap benefits. I mean, we could cut down the
snap benefit expenses just by that technique.
Speaker 2 (29:49):
Alone and have some delicious food.
Speaker 1 (29:52):
You want me to make you some braise meat today? Actually, yes,
all right, you're gonna get it.
Speaker 2 (29:55):
You're gonna get it. Fun.
Speaker 1 (29:58):
Yeah, that was a good one. I'm excited because coming
up on our next episodes, we're going to be getting
really detailed into Thanksgiving cooking and recipes, Holiday cooking and recipes,
ways in which you can start to incorporate a lot
of these fall flavors into your food. We're going to
get into daylight savings because we're going to lose an
hour of light in the next week or so.
Speaker 2 (30:15):
And isn't it well by the time this airs, I
think it'll already.
Speaker 1 (30:19):
Don't give away the behind the scenes secrets. Hey, we
don't know what's going on, but it's going to get
darker earlier, which means I'm going to turn into a
vampire much earlier. We're gonna be a lot crankier the
next time we shoot these episodes. Speaking for yourself, I
do you're a morning person?
Speaker 2 (30:33):
I just like my mornings alone.
Speaker 1 (30:35):
WHOA Well, on that note, looks like I'm going to
be sleeping in a hotel tonight.
Speaker 2 (30:41):
Oh my gosh.
Speaker 1 (30:42):
So thank you so much for tuning in. Make sure
that you follow us on all of your favorite podcast platforms,
and you can catch us on Instagram. I'm at Andrew
Gruhl on X I'm at Chef.
Speaker 2 (30:54):
Gruel and on Instagram, I'm at Lauren Underscore Gruel and
on x at Lauren Girl.
Speaker 1 (30:59):
Send us all all your questions comments eighty six it
what you want to hear and sharpen your skills. And furthermore,
we're still looking for the best sandwich shop anywhere and
everywhere in the United States. That's going to be the
next series, So hit us up with your ideas.
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