<v Speaker0>Hey, hey, hey, before we get into it, we actually have something very cool for you.

<v Speaker0>We are making a holiday sweater because everybody loves an ugly sweater.

<v Speaker0>And maybe this year, instead of my whole family wearing matching pajamas,

<v Speaker0>we're going to go straight stay weird holiday sweaters.

<v Speaker2>Oh, yeah. And it is ugly and soft.

<v Speaker0>I go to a lot of ugly sweater parties around the holidays. It's become quite

<v Speaker0>a theme, so you've got to go prepared.

<v Speaker0>And this year, I got my own. I'm pretty excited about this.

<v Speaker2>Now, if you want these sweaters to get to your home by the holidays,

<v Speaker2>you need to order them now. So

<v Speaker2>as soon as you're done listening to this podcast, order your sweatshirt.

<v Speaker0>So like Tori said, head over to MythBitsHoliday.com to grab yours right now before they're gone.

<v Speaker0>You've got to order early so you can get them for Christmas so your whole family

<v Speaker0>can wear them. And please, if you guys wear these sweaters in a holiday picture,

<v Speaker0>please post it and tag us because we want to see it.

<v Speaker0>That's MythFitsHoliday.com. Go get your sweaters. And now, Tori,

<v Speaker0>let's get into the episode.

<v Speaker2>All right.

<v Speaker0>All right, Andrew, what's the number one mistake people do in the kitchen over Thanksgiving?

<v Speaker1>Well, I think it's the same mistake that they make every other day of the week.

<v Speaker0>Welcome, MythFits.

<v Speaker2>Welcome back to MythFits, everybody. It's so good to have you.

<v Speaker2>And if you're a first-time listener, welcome. I am Tori Blachey.

<v Speaker0>I'm Keri Byron. And, oh my gosh, this is the eaten month. We finished Halloween. It's November.

<v Speaker0>I was just thinking about that Tastes Like Chicken episode recently. Oh, yeah.

<v Speaker0>I saw some clips online and the thing that I noticed the most is like my horror

<v Speaker0>when I had to like grind down all the animals to feed you guys and how disgusted

<v Speaker0>I was by the things that I was feeding you.

<v Speaker0>And I was just like so squeamish and squealy about the whole thing.

<v Speaker2>But I think you kind of played that up for the camera.

<v Speaker0>You know what? At the time, I didn't.

<v Speaker2>I kind of feel like you might have just, so the whole way we tested this myth

<v Speaker2>was we went to this restaurant, a soul food restaurant in San Francisco,

<v Speaker2>and this guy does amazing fried chicken.

<v Speaker2>So we gave him turtle, snake.

<v Speaker0>I have the list. Peacock, snake, frog, ostrich, alligator, squab,

<v Speaker0>turtle, goat, boar, like just a ton of different kinds of weird meats.

<v Speaker2>So we get to the restaurant, we hand him over these strange meats.

<v Speaker2>So he takes them to the back and he puts his fried chicken...

<v Speaker2>You know, however he prepares and cooks his chicken, he's doing that for these meats.

<v Speaker2>But during the experiment, Carrie is giving us these weird meats,

<v Speaker2>but then also giving us chicken in between to kind of like keep us fooled.

<v Speaker2>And so it was like Grant and I were blindfolded. We would take a bite and we

<v Speaker2>would guess whether it was chicken or not.

<v Speaker2>And so when that, after we went through that whole experiment,

<v Speaker2>we decided it was a texture was giving it away. So that's why you had to grind

<v Speaker2>up all the meats and we made like hamburger patties.

<v Speaker0>So, Tori.

<v Speaker2>Yes.

<v Speaker0>I have a little confession for you. Something that is going to.

<v Speaker2>Is this breaking news?

<v Speaker0>Something that's going to shock you. I mean, this is going to crack the cornerstone

<v Speaker0>of what you believe about me and who I am.

<v Speaker2>Carrie, I've known you for over

<v Speaker2>20 years. I don't think there's much that will shock me at this point.

<v Speaker0>Oh, no. Are you ready for this?

<v Speaker2>Yes.

<v Speaker0>I eat meat now.

<v Speaker0>I eat all kinds of meat now.

<v Speaker2>That's it.

<v Speaker0>This is huge. I feel like this is huge news because I have been defined.

<v Speaker2>Wait a minute. What? You eat meat now, Carrie?

<v Speaker0>By vegetarian or pescatarian, even veganism for a while. I've been defined by my squealy little meat.

<v Speaker0>Gross. And all of the shaming that I did to you guys for so long.

<v Speaker2>You would just make us feel so bad when we'd go out to eat. And you'd be like, ew.

<v Speaker0>I didn't make you feel bad.

<v Speaker2>The dirty bird.

<v Speaker0>The dirty, dirty bird.

<v Speaker2>That's what he called chicken. Eating dirty bird. Dirty bird.

<v Speaker0>No, actually, I mean, at this age, to have an entire new door just open up to

<v Speaker0>all kinds of new experiences is awesome.

<v Speaker2>See what you've been missing?

<v Speaker0>I mean, okay, so this is how, I bet you won't guess my entry meat.

<v Speaker0>Like, what broke me? Because, like, most people would think you would be bacon.

<v Speaker2>I'm going to go out on a limb and say bacon.

<v Speaker0>That's what everybody would think is bacon, right? So I, in about 2018,

<v Speaker0>started doing this show called Crash Test World.

<v Speaker0>My book that came out was Crash Test Girl. And I had met this woman,

<v Speaker0>Jenny Bukos, and she had always done travel shows. shows and we were trying

<v Speaker0>to figure out a show where we highlight innovators and people making the world

<v Speaker0>a better place and looking for solutions.

<v Speaker0>And I would travel around the world and it's sort of like how cooking shows

<v Speaker0>go and they show you culture through foods. We were going to show you culture through innovations.

<v Speaker0>Like this was my dream show.

<v Speaker2>Is this the show where you had to eat bugs?

<v Speaker0>Yes. I did all kinds of things for the show.

<v Speaker2>I am familiar with this.

<v Speaker0>Okay. Crash Test World was going to be my come up. It was going to be my my my next big show.

<v Speaker0>It unfortunately premiered like right before the shutdown of 2020.

<v Speaker0>So canceled. No more. No more travel show for me. But there was this one episode that we did.

<v Speaker0>So Andrew Zimmern's production company, they produced this show.

<v Speaker0>So I was running with his crew all around the world. And we did this one in

<v Speaker0>Qatar where I was out in the desert, right?

<v Speaker0>And we were talking about how the different spices that families have define like that scent.

<v Speaker0>You could recognize like, oh, they must have been eating at the Joneses because

<v Speaker0>they smell like this array of spices that only that family uses. and how important it is.

<v Speaker0>Yeah, that was really, really beautiful. So I met with this wonderful woman

<v Speaker0>who they had been cooking for me all day.

<v Speaker0>Like they had this lamb roasting.

<v Speaker2>So that was the magical meat was the lamb?

<v Speaker0>It was roasting and it was baking in the sand for like 20 hours.

<v Speaker0>Like I didn't really realize what was going to happen here.

<v Speaker0>So all of a sudden this giant platter of rice came out with all these beautiful

<v Speaker0>aromatics and just a big old hunk of lamb and a lamb all over it just all over

<v Speaker0>it and they sat it in front of me and i'm just like oh crap.

<v Speaker2>And you're about to throw up

<v Speaker0>I mean like she's explaining how you you pick up the you know you eat with your

<v Speaker0>hands and how you do it and the whole thing and i'm trying to eat around the

<v Speaker0>meat and i'm just eating the rice and she looks at me like oh you're me you're

<v Speaker0>you're missing the best part,

<v Speaker0>puts a big, big chunk right in front of me. And I look at it.

<v Speaker0>You're trying to eat around the meat.

<v Speaker2>She caught you. She caught you. I see you just eat vegetables,

<v Speaker2>Carrie. You ain't going to get away with that.

<v Speaker0>Fear in my eyes. And these are people that work with Zimmern,

<v Speaker0>right? So they're like, they looked at me with like the deadliest look like.

<v Speaker1>You better eat that meat.

<v Speaker0>And I swear to God, producer mouths to me, take one for the team. And I'm like, all right.

<v Speaker0>So I grabbed it, put this chunk of lamb in my mouth, started chewing.

<v Speaker0>This thing fell apart. It was beautiful.

<v Speaker2>You had a religious experience.

<v Speaker0>Dude, my life choices since I was 12 were all coming into like maybe everything

<v Speaker0>that I have decided and that I am just like strongly against.

<v Speaker0>Maybe everything is wrong.

<v Speaker0>Everything's like what? Why don't I eat meat?

<v Speaker2>This is delicious. It is delicious. We've been trying to tell you this whole

<v Speaker2>time, Carrie, but you wouldn't listen. You broke me.

<v Speaker2>Now you've been chasing that dragon ever since.

<v Speaker0>I still am like, you know, I'm very vegetarian forward with the food that I cook and stuff.

<v Speaker0>But all of a sudden, I get to try things. And my best friend's like...

<v Speaker0>Have you tried carnitas? I'm like, no. What is this magical thing?

<v Speaker2>The best, best. Well, good. I'm proud of you, Carrie. You're growing. This is late in the game.

<v Speaker2>Try a new thing. Well, the reason why are we talking about this, Carrie?

<v Speaker0>Well, so, you know, if we're going to talk about Thanksgiving and my big,

<v Speaker0>giant confession that I feel like may have been bigger to me than it was to

<v Speaker0>you, is because we are going to have my friend,

<v Speaker0>renowned legend of a man, Chef Andrew Zimmern on today.

<v Speaker2>I love that guy.

<v Speaker0>He is the most amazing cook. Every time I look at his Instagram,

<v Speaker0>I get freaking hungry. I mean, I know he's known for bizarre foods.

<v Speaker2>He eats all the weird stuff. I wonder what's the weirdest thing he's ever put in his mouth.

<v Speaker0>I mean, this man just finds the beauty in every food. Like he's just curiosity

<v Speaker0>driven, which is what I love about him, which is kind of what all of our shows

<v Speaker0>have been based on is like just being a curious person.

<v Speaker0>So you may have seen him on Bizarre Foods or What's Eating America or like one

<v Speaker0>of the many celebrity chef shows that he's been on.

<v Speaker0>But mostly he is my friend. I adore this man so much. Chef Andrew Zimmern.

<v Speaker2>Stick around. You won't want to miss it.

<v Speaker1>Carrie. Carrie.

<v Speaker2>When we worked on Mythbusters, it was pretty dangerous, right? Totally.

<v Speaker2>I mean, we dealt with explosions, heavy machinery, flying debris.

<v Speaker2>But the most important piece of equipment was always our boots.

<v Speaker2>We had to have those steel-toed durable boots. But they were never that comfortable.

<v Speaker0>Sure. Tori, I got the solution for you. Brunt Workwear finally solved that problem.

<v Speaker0>They make boots that are tough enough for any job site and still feel great

<v Speaker0>from day one. No break-in and no sore feet.

<v Speaker2>Sure could have used a pair of those back in the day. Carrie,

<v Speaker2>it's funny you should mention them because I actually went and got a pair of

<v Speaker2>the Mulders and they're pretty badass.

<v Speaker2>I mean, you just look at them. They look like they're construction durable boots

<v Speaker2>and they're super comfortable.

<v Speaker0>I've got a question for you. Do you wear those when you go dancing so nobody steps on your feet?

<v Speaker0>I seriously could use some steel toe boots when I'm dancing.

<v Speaker0>I swear my toes have been crushed.

<v Speaker0>Maybe we should actually take

<v Speaker0>these off the job site and just start wearing them on the dance floor.

<v Speaker2>Who are you dancing with?

<v Speaker0>Buster.

<v Speaker2>Brunt isn't just about work boots. They offer a full range of high performance

<v Speaker2>gear built for tough jobs.

<v Speaker2>From heavy duty work pants to weather resistant jackets, Brunt designs durable,

<v Speaker2>reliable workwear to keep you protected and productive in any condition.

<v Speaker0>The temperature's dropping and the holiday's coming up. It is time to treat

<v Speaker0>yourself or the hardworking man in your life to real comfort.

<v Speaker0>Skip the throwaway gifts and get him something built to last.

<v Speaker0>Brunt Workwear. And our listeners get $10 off their entire order with code MYTHFITS at checkout.

<v Speaker0>I know what I'm going to get my hardworking man. That's bruntworkwear.com and use code MYTHFITS.

<v Speaker0>Order today and let them know that you heard it here on our show.

<v Speaker0>Welcome back, MythBits. I am

<v Speaker0>very, very excited because we have one of my good friends on the podcast.

<v Speaker0>I already told you guys a little bit about him because he is part of my dirty little secret.

<v Speaker0>Andrew. Oh, boy. Andrew Zimmern. Are you wondering what we were talking about?

<v Speaker1>It doesn't matter. I just want to freeze that there and just move on.

<v Speaker1>We can just say thank you and goodbye and good night. And I think that that sort of says it all.

<v Speaker1>I just came from a design meeting for an apron that I'm making in collaboration

<v Speaker1>with a friend of mine to benefit a couple of nonprofits that I work for.

<v Speaker1>And we were going through different their color wheel.

<v Speaker1>And there's actually a fabric color called Dusty Turquoise.

<v Speaker1>And I was like, Dusty Turquoise, that sounds like a name for something completely

<v Speaker1>different. And I was giggling.

<v Speaker1>I was giggling so much. And I literally, I had to say, I have to go.

<v Speaker1>I have to. I can't keep making Dusty Turquoise jokes.

<v Speaker1>I'm doing the MythBits podcast. And I jump on. And the first thing I hear is,

<v Speaker1>I'm your dirty little secret. I love it.

<v Speaker0>You're part of my dirty little secret. So Tori and I were talking about this

<v Speaker0>episode that we did called Taste Like Chicken, where we tried a bunch of different meats.

<v Speaker0>that tastes like chicken. And I confessed to him that I am no longer a vegetarian

<v Speaker0>because I was out on the road with your production crew.

<v Speaker0>And that was the moment that just my life completely shifted.

<v Speaker0>My paradigm shift put me into this whole new world where I try meats now.

<v Speaker0>And you were a big part of that.

<v Speaker2>She used to give us crap all the time about eating meat. Wherever we'd be on

<v Speaker2>the road and we'd be eating meat.

<v Speaker1>You're just like, oh,

<v Speaker2>You're eating the dirty chicken,

<v Speaker1>The dirty bird. You're eating the dirty bird. Shame, shame, shame is your middle name.

<v Speaker1>What's interesting to me as someone who is arguably terrible,

<v Speaker1>tasted more varied things than any other human being on earth,

<v Speaker1>none of the things that people say, oh, that tastes like chicken,

<v Speaker1>tastes in any way, shape, manner, or form like chicken.

<v Speaker1>Whereas there are a lot of other things that actually do taste like chicken

<v Speaker1>that no one ever talks about.

<v Speaker1>And it just, it boggles my mind.

<v Speaker1>Like who thinks frog tastes like chicken? That's always the big one.

<v Speaker0>Right. Yeah, we've got this list. Okay, so tell me if any of these you've tasted

<v Speaker0>that taste like chicken. Peacock.

<v Speaker1>Does not taste like chicken. Snake. Does not taste like chicken at all.

<v Speaker0>You already said frog. Ostrich.

<v Speaker1>Ostrich tastes more like beef.

<v Speaker0>Alligator.

<v Speaker1>Arguably the thing that is the closest texturally or can be.

<v Speaker1>But all of those cold blooded reptilians and well, they all have so little fat,

<v Speaker1>fat carries flavor across the tongue.

<v Speaker1>And because fat actually thickens up a little bit in your mouth.

<v Speaker1>Right. Because when it's warm, mouth is 98.7 degrees or whatever that your own

<v Speaker1>personal mouth temperature is.

<v Speaker1>And it sort of slows down And keeps the flavonoids On the top, right?

<v Speaker1>That's sort of the science of eating So all of these Cold-blooded animals Are

<v Speaker1>things that have no fat in them Think iceberg lettuce

<v Speaker1>They're here and gone. I mean, it's super fast. And so if you spend a lot of

<v Speaker1>time sort of chewing on it or you pour olive oil on it, you can go get through that olive oil taste.

<v Speaker1>You realize that they have no – alligator has almost no flavor at all.

<v Speaker1>Frog has very little flavor.

<v Speaker1>I love that you know the details of this.

<v Speaker0>Yeah, we had squab, turtle, goat, and boar as well on our list.

<v Speaker1>Squab is a dark meat and is absolutely delicious and arguably my favorite of

<v Speaker1>all the birds to eat. What was the next one?

<v Speaker0>Turtle, goat, and boar.

<v Speaker1>Turtle has, I think, 17 different muscle groups in its body,

<v Speaker1>and they all taste different.

<v Speaker1>And if you are eating a lot, they're very large, 30, 35, 40-pound snapping turtles

<v Speaker1>that taste the most like chicken.

<v Speaker1>But of all the things on that page, that's what tastes the most like chicken. What's the next one?

<v Speaker0>Goat.

<v Speaker1>Absolutely nothing. Goat is like a baby lamb.

<v Speaker1>Maybe better. I love goat.

<v Speaker0>And then finally boar. I mean.

<v Speaker1>That's a wild hog. There's nothing swinier and gamier than a wild hog.

<v Speaker0>I mean, I think we had to just like mix it up. And these were the meats that

<v Speaker0>were available to us. Like, I don't know. You know.

<v Speaker2>Now, speaking of wild hogs, have you heard this?

<v Speaker2>That they have been cutting into the flesh, like after they've hunted them,

<v Speaker2>cutting into the muscle and their muscles are blue.

<v Speaker2>Have you heard this? The reason why their muscles are turning blue is they think

<v Speaker2>that they are going into orchards and eating rat poison.

<v Speaker0>Oh, I hadn't heard that.

<v Speaker2>And that's what's causing their muscle to turn color.

<v Speaker1>I buy it because the rat poison is laid out in other foods and stuff like that.

<v Speaker1>And the hogs are going everywhere.

<v Speaker2>Yeah.

<v Speaker1>I thought they were busting into the half-empty movie theaters all across America

<v Speaker1>and having those blue raspberry Slurpees.

<v Speaker2>Or going into outhouses, drinking the outhouse water. How do you and Carrie know each other?

<v Speaker1>We met each other, well, first, obviously on television, where I obsessively

<v Speaker1>watched her all the time.

<v Speaker1>And I assume she's me. I'll just save her that.

<v Speaker0>So my business partner in Explore, Jenny Bukos, she actually started with Andrew

<v Speaker0>producing the Crash Test World series. and they knew each other.

<v Speaker0>So once we started being associated and his entire crew goes out to film Crash Test World with me.

<v Speaker0>And what I really, really loved about filming with Andrew's crew continually

<v Speaker0>is every single one of them,

<v Speaker0>had a hazing story. Like you sit around after the shoot, we're all,

<v Speaker0>you know, drinking beers or whatever after the shoot.

<v Speaker0>And every one of them will be like, oh, the first time I worked with Andrew,

<v Speaker0>this is what he made me eat.

<v Speaker0>Like every single person was like, oh, my God, this was my experience.

<v Speaker0>Like what? I mean, who was your favorite haze on Bizarre Foods?

<v Speaker1>Well, my director and field producer Chris Marino was the person who I pranked the most.

<v Speaker1>And some of them were so awful and so over the top,

<v Speaker1>involving like doing things where police were involved, that they are my favorite.

<v Speaker1>And if you know I said that in plural, and by the way, this includes police in foreign countries.

<v Speaker1>So, oh, geez, that's mean. A few of my favorites with Chris,

<v Speaker1>and I love pranks, and I love pranks that evolve over time.

<v Speaker1>So with Chris, what I would do is I would hide animal parts.

<v Speaker1>He carried all these camera bags and everything because he was also,

<v Speaker1>he was director, producer, but he had been a shooter and a videographer,

<v Speaker1>and he's an amazing art photographer.

<v Speaker1>I wound up, we were hunting wild hares in Italy, and then we went in Sicily,

<v Speaker1>actually, and then the Julia child of Sicily was going to make this hare with

<v Speaker1>a vinegar and chocolate sauce,

<v Speaker1>this ancient Italian recipe, thousands of years old.

<v Speaker1>We were going to enjoy it, and it included thickening it with the blood and

<v Speaker1>all the rest of this kind of stuff, and I butchered the entire,

<v Speaker1>now a wild hare is like 18 pounds, so it's not a rabbit, it's big.

<v Speaker0>It's big. That's like a dog.

<v Speaker1>It's arm. Yes. So between its paw, its forearm, and its upper arm...

<v Speaker1>Uh, it's quite a sizable thing. Well, I took it and I put it in the side panel

<v Speaker1>bag of his, uh, bag that he liked to carry on the airplane.

<v Speaker1>So we're in Rome, like two days later, going through customs and I go through

<v Speaker1>first because I didn't want to get backed up by the line. I knew it was going to happen.

<v Speaker1>And this thing goes through and it's on the x-ray. It looks like a baby's arm.

<v Speaker2>Oh, geez.

<v Speaker1>So in Europe, immediately, that's not like a, hey, you know,

<v Speaker1>let's put that through the machine again kind of thing.

<v Speaker1>That is a, the Carabinieri are there, the national police are there,

<v Speaker1>and you're going into a room where...

<v Speaker1>To be, you know, like, why are you bringing this on the airplane?

<v Speaker2>Oh, my God. Was he pissed?

<v Speaker1>Well, they took it out. Remember, I'm on the other side.

<v Speaker2>I know, but was the guy upset? I would have been furious.

<v Speaker1>My friend was bullshit obsessed and upset. He was so angry because he knew he would miss the plane.

<v Speaker1>Oh, my God. So it involved police and interrogation, and he had to explain himself.

<v Speaker1>He also missed his flight and had to stay an extra day in Italy.

<v Speaker2>Oh, you're awful.

<v Speaker0>We are not worthy. I mean, Tori pranked me a lot.

<v Speaker0>I never got him back as good as he got me, but I'm so glad I never actually

<v Speaker0>worked on a show with you because you are, you are malevolent.

<v Speaker0>You, that is amazing.

<v Speaker1>I guess the bigger point is, is that all the people on the show,

<v Speaker1>when it was their first episode, I'd say, well, you've got to eat something with me.

<v Speaker1>And so we would just eat something that I ate on camera.

<v Speaker1>And to them, it was quite a, a traumatizing experience for me. with lunch.

<v Speaker0>I mean, I follow your Instagram and it's definitely, I've definitely spent some

<v Speaker0>time trying to cook the things that you cook.

<v Speaker0>I actually have DM'd you in food emergencies before.

<v Speaker0>Had you like save a Thanksgiving where a bunch of people showed up my house.

<v Speaker0>You're like, all right, this is what you're going to do. You're going to go

<v Speaker0>get some chicken thighs.

<v Speaker0>You're going to go get, it's like just saved my whole dinner.

<v Speaker0>Like the emergent text. Yes. The emergency.

<v Speaker0>Help me. I have to make things. You're my, you're my, you're my go-to.

<v Speaker1>The uh i tell all my friends because most

<v Speaker1>of them don't and i'm like why didn't you just pick up the phone and call me

<v Speaker1>and they're like well i didn't want to bug you i said take me about seven seconds

<v Speaker1>to tell you a you're fucked or b here's the way to un-fuck yourself i mean it's

<v Speaker1>either one or it's either one or the other and and it's why it's actually a

<v Speaker1>really good tie into the book because

<v Speaker1>um we have a a

<v Speaker1>a manual on our website for Thanksgiving that we haven't changed in 15 years,

<v Speaker1>but there's no point in changing it. It's, it's all the basics.

<v Speaker1>Here's the 10 basic sides, the six standard desserts.

<v Speaker1>You pick what you want. I'm not saying everyone should have 19 items at Thanksgiving.

<v Speaker1>Here's, here's the schedule starting two weeks out, make your lists,

<v Speaker1>delegate what you need, like aunt Margie bring plates, right?

<v Speaker1>I mean, it's just like, it just takes all the worry out of it.

<v Speaker1>count the burners on your stove.

<v Speaker1>Yeah. You know, I can't tell you how many friends of mine tell the 18 people are about to arrive.

<v Speaker1>And I just realized I have one oven and four burners.

<v Speaker0>Yes. I've done that.

<v Speaker1>To heat up everything at the same time. And I'm like, yeah, you're, you're a mess.

<v Speaker1>It's not for what, but here's, here's what you can do.

<v Speaker1>Right. And there are solutions, right? You can triple Ziploc bag,

<v Speaker1>things you want to heat up and throw them in the dishwasher, empty dishwasher.

<v Speaker0>In the dishwasher.

<v Speaker1>Goes up to 167 degrees.

<v Speaker0>No kidding. You can cook things in the, I have never thought of that.

<v Speaker2>Carrie, we did that. We did that on Mythbusters.

<v Speaker0>We did not do that on Mythbusters, did we?

<v Speaker2>Yeah, we did.

<v Speaker1>Yeah. I've cooked whole fish in the dishwasher.

<v Speaker2>Yeah. Alton Brown came on our show and he did a whole dinner.

<v Speaker2>He like cooked, I forget what he cooked on an engine He wrapped some meat and

<v Speaker2>put it on a car engine Cooked that But he poached fish in the dishwasher

<v Speaker0>I think I was doing some menial labor that day Someplace else I didn't get to

<v Speaker0>actually do things directly with Alton Brown When the big stars would come to

<v Speaker0>set I was probably cleaning the shop,

<v Speaker0>You're standing on the beach when you notice something strange.

<v Speaker0>The horizon doesn't look right. At first, all you can see is a thin white line.

<v Speaker0>Then the line starts to rise. You realize it's not the horizon at all.

<v Speaker0>It's a 30-foot-tall wave of water, and it's racing straight towards you. What would you do?

<v Speaker2>On the day after Christmas in 2004, a 9.1 magnitude earthquake hit off the coast

<v Speaker2>of Indonesia, triggering a devastating tsunami.

<v Speaker2>It struck Thailand without warning. No alarms, no cell phone alerts, no evacuation.

<v Speaker0>All right, Andrew, we've got an Eaton holiday coming up. Thanksgiving is definitely

<v Speaker0>one of my favorites because it's like I love getting together with the whole family.

<v Speaker0>And I know that you've got that that site with all those tips.

<v Speaker0>What are your top Thanksgiving tips?

<v Speaker0>Like the most helpful things that are going to help our midfits make it through the holiday.

<v Speaker1>We have a an incredible amount of wisdom accumulated over the years.

<v Speaker1>We add recipes all the time.

<v Speaker1>And of course we have that manual that I told you about that,

<v Speaker1>uh, is one-stop shopping for, for everyone.

<v Speaker1>I think there's several things that everybody hasn't come the same mistakes

<v Speaker1>everybody makes, right?

<v Speaker1>Um, you, you, you have a turkey, right?

<v Speaker1>Most people eat a turkey on Thanksgiving. I love turkey. Um,

<v Speaker1>the, the white meat is done cooking at 150 degrees.

<v Speaker1>It'll rest, carry over heat, go up to one 60. It's food safe already.

<v Speaker1>Um, but it's nice and juicy.

<v Speaker1>The thighs and legs have to heat up to about 175 degrees to melt the,

<v Speaker1>the, the collagen and connective tissue so that it just fall off the bone,

<v Speaker1>still moist and delicious.

<v Speaker1>but that unctuous chicken thigh, a turkey thigh or leg that we love.

<v Speaker1>And you want the skin to be crispy.

<v Speaker1>So to achieve those three things, everybody goes about it the wrong way.

<v Speaker1>So the first thing that, uh, I do is I, I usually, uh, don't brine my turkey

<v Speaker1>because I don't want, cause I stuff my birds.

<v Speaker1>So I don't want them to taste of brine. Right.

<v Speaker1>So I do a dry brine, right. Which is a salt, sugar, seasoning mixture that goes

<v Speaker1>inside and outside my whole bird.

<v Speaker1>I let it sit for two days in the refrigerator after it's defrosted so that it dries it,

<v Speaker1>the skin dries out so it gets nice and

<v Speaker1>crispy but i've also let the meat dry out so you want it to cook it just to

<v Speaker1>the point of being done so to do that i always tell people put about an inch

<v Speaker1>of stock right can be boxed right doesn't have to be homemade put it in the roasting tray

<v Speaker1>bring it to a simmer,

<v Speaker1>lower the bird into this liquid unstuffed and cook it for 10, 12 minutes.

<v Speaker1>Number one, it warms the turkey through. Most people, I always take my turkey

<v Speaker1>out three hours before I'm going to cook it, right?

<v Speaker1>But when you

<v Speaker1>Poach the bottom half of the bird, that's the part that takes the longest to cook, right?

<v Speaker1>Then all you need to do is when your turkey breast hits that right number, right?

<v Speaker1>I baste with butter. It's the only time I baste and crank the heat up from 300

<v Speaker1>or 325, whatever I have it up to 400. And the skin, it's usually browned anyway,

<v Speaker1>because I'm cooking pretty big birds.

<v Speaker1>I usually do two with two different types of stuffing.

<v Speaker1>browns up and crisps up like it's nobody's business and the meat is perfectly delicious everywhere.

<v Speaker0>I mean, my best tip for Thanksgiving is butter. That's why restaurant food tastes so good.

<v Speaker0>Butter. I put in so much more butter than people think I'm putting in their food.

<v Speaker1>So much butter. You got to trap the butter somewhere.

<v Speaker1>Side dishes, I make almost everything ahead. I try to things are all things that are reheatable.

<v Speaker1>Sweet and sour baby beets, Grilled cipollini onions Sweet potatoes with goat

<v Speaker1>butter And smoked brown sugar

<v Speaker2>How does one go about getting invited over To your house for Thanksgiving?

<v Speaker1>Well, sadly, we don't have the same last name Oh,

<v Speaker0>Damn I don't know, I would come over to a Bellachi Thanksgiving too Your parents are caterers.

<v Speaker1>Thanksgiving is the best holiday because it's about gratitude and there's no

<v Speaker1>gifts. And there's football.

<v Speaker0>Chef, my favorite thing from a really good cook is to be able to look at their

<v Speaker0>cabinet and have things that they can pull together at the last minute that like cost nothing.

<v Speaker0>Like for me, if you've got like a can of crushed tomatoes, if you've got like

<v Speaker0>little individual small things of stock, like I can make the most gourmet dish

<v Speaker0>for like less than five bucks if I just cabinet shop is what I call it.

<v Speaker0>What are your things that you have to have in your cabinet if you're just like,

<v Speaker0>you know, emergency style, I got to make something quick, fast, cheap?

<v Speaker1>Um, the have on hand part is the tough one. You're, you're specifically talking about pantry dinners.

<v Speaker1>Uh, Carrie, that's the, I, I just did a couple of those on my sub stack last month.

<v Speaker1>Um, just to show people that yes, chefs do this all the time and everyone's

<v Speaker1>like, oh my God, what is this? Right.

<v Speaker1>But if you think about it, chicken pot pie, right.

<v Speaker1>If you're using a chicken that was roasted at the store and hopefully you're

<v Speaker1>buying it at a store that's roasting those healthy chickens and not unhealthy

<v Speaker1>ones, you can pull all the meat off that,

<v Speaker1>mix it with a bunch of sauteed vegetables, a little bit of, you know,

<v Speaker1>cream and butter, a roux, perhaps to help thicken that liquid,

<v Speaker1>fold in a little bit of cheese.

<v Speaker1>It's, you know, it's a, can be a healthy fat if it's used the right way and

<v Speaker1>not in amounts that are too voluminous, uh, bake that in the oven till it's

<v Speaker1>bubbly and awesome and have that.

<v Speaker1>fantastic and very inexpensive, by the way, and that includes leftovers.

<v Speaker0>Yeah, I'm a big fan of there's certain cans that I have because I'm a working mom. I am working a lot.

<v Speaker0>So like I need a lot of last minute things quite often because maybe I didn't

<v Speaker0>get to the grocery store or it's closed or whatever.

<v Speaker0>So there's there's certain things I always have some sort of canned tomatoes.

<v Speaker0>I always have like can of salmon, like some tinned kind of fish,

<v Speaker0>like things that I could like quickly make a salmon cake because all you need

<v Speaker0>is some like eggs and some dry breadcrumbs or just, you know,

<v Speaker0>things that are, you know, like a big array of spices.

<v Speaker0>Like I definitely keep certain things so that I can go quickly because my job

<v Speaker0>is not usually entailing making delicious food.

<v Speaker0>So I have to come home and be able to figure it out really fast.

<v Speaker0>All right, Andrew, what's the number one mistake people do in the kitchen over Thanksgiving?

<v Speaker1>Well, I think it's the same mistake that they make every other day of the week.

<v Speaker1>They don't use enough heat when they're cooking. They don't preheat their pans.

<v Speaker1>They don't preheat their ovens, you know, preheating an oven.

<v Speaker1>If I'm cooking a chicken at 350 degrees, I preheat my oven to 450 because when

<v Speaker1>I open the door, all the heat rushes out.

<v Speaker1>Then I close the door and I turn it down to 350,

<v Speaker2>Right?

<v Speaker1>I mean, you need to take your food out of the fridge. All food should be room

<v Speaker1>temperature when you start cooking it.

<v Speaker1>I have a lot of friends who call me and they say, I've just roasted a piece of fish in the oven.

<v Speaker1>You told me it would take six minutes at 450 degrees. I said, it will.

<v Speaker1>They're like, well, I just cut into mine and it's medium rare.

<v Speaker1>And I said, well, do you not, you know, what kind of fish is it?

<v Speaker1>And like some fish should not be eaten medium.

<v Speaker1>Halibut I liked cooked just to the point of being done. I don't like my halibut medium rare.

<v Speaker1>Salmon, some people like medium rare. Some people like it just to the point of being done.

<v Speaker1>And I say, did you defrost it? They're like, no Or did you take it out of the

<v Speaker1>fridge and let it come to room temperature? They're like, no

<v Speaker0>I'm like, well, there's a problem.

<v Speaker1>You put a 35 degree piece of fish into an oven. It's going to take a while to start cooking.

<v Speaker1>Right. So we don't, we don't, we don't understand this basic principle. Right.

<v Speaker1>The other thing that home cooks do is they work too small. So when they're tossing

<v Speaker1>a salad, uh, when I make a salad for four people, I use a bowl.

<v Speaker0>Yeah.

<v Speaker1>And then if I'm going to wash a bowl, at least nothing is flying out of it, right?

<v Speaker1>If you're at some point mixing, you said you like to make pasta, Tori.

<v Speaker1>I have big saute pan so I can toss three or four portions of pasta because the

<v Speaker1>pasta should be finished in the sauce always.

<v Speaker1>You never want to ladle sauce over cooked noodles.

<v Speaker1>It's the same thing with vegetables. Same thing with everything.

<v Speaker1>And we, we, we want to sear properly and put a crust on things.

<v Speaker1>We want to use the right amount of heat in the right way.

<v Speaker1>And I can't tell you how many people tell me, well, why my pork chops don't

<v Speaker1>look that brown on the outside and pink and moist on the inside.

<v Speaker1>And I'm like, how, my first question, what size pan are you using?

<v Speaker1>Because people tend to jam six big pork chops into a 10 inch skillet.

<v Speaker1>I don't even know how they do it.

<v Speaker1>Uh, it's, it's amazing. It's miraculous.

<v Speaker1>It's, it's an, it's an act of God. It's magic.

<v Speaker1>I want to make sure I have an inch and a half, two inches between all my pieces

<v Speaker1>of food so that I don't wind up with all this liquid in the bottom of my pan.

<v Speaker1>You want the evaporation. You want the pan to sear the meat.

<v Speaker1>So that is, you know, you don't want to overcrowd anything.

<v Speaker1>Americans tend to overcrowd everything because we only have a 10-inch skillet and a 12-inch skillet.

<v Speaker1>And I tell my friends all the time, you can make one pork chop in a 14-inch

<v Speaker1>skillet But you can't make six pork chops in a 10 or 12-inch skillet.

<v Speaker0>You heard it here from Andrew Zimmern. Keep it hot. Size matters. Confirmed.

<v Speaker0>All right, Andrew. I mean, I follow everything that you do, but where can our

<v Speaker0>audience find everything you do?

<v Speaker0>Where are you on the socials? What should we do to follow you?

<v Speaker1>I'm everywhere. AndrewZimmern.com is one-stop shopping.

<v Speaker1>ChefAZ on Instagram, at Andrew Zimmern, everywhere else.

<v Speaker0>I mean, this man has frozen foods. He's got spices. He's got advice. He's got everything.

<v Speaker0>So I am so glad that you were here with us. Thank you. Yeah.

<v Speaker2>And when does your book come out?

<v Speaker1>Uh, it, it's already out. October 28th is when it drops. So you can find it

<v Speaker1>at booksellers near you or on Amazon.

<v Speaker1>The blue food cookbook coauthored with Barton Seaver in collaboration with fed

<v Speaker1>by blue. It's a great, great, great book.

<v Speaker0>Awesome. Fed by blue is awesome. Right on. Thank you, Andrew.

<v Speaker0>I really appreciate you being here with us.

<v Speaker1>Thank you. It was the one.

<v Speaker0>I don't know about you, Tori, but I always get just a little bit stressed when

<v Speaker0>the holidays come up and it's time to start doing all that gift shopping.

<v Speaker2>Carrie, you don't have to stress. Uncommon Goods takes the stress out of gifting

<v Speaker2>with thousands of unique, high-quality finds you won't see anywhere else.

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<v Speaker2>time to cross names off your list. So I went and got this game.

<v Speaker2>It's called Unlock the Wine Escape Room Game.

<v Speaker2>You stick a bottle of wine into this cage, and it's this really fun game of

<v Speaker2>trying to figure out what the combo is to open up the wine. I know it's totally ridiculous,

<v Speaker0>But I never knew I needed to combine an escape room with wine.

<v Speaker0>Uncommon Goods has something for everyone from moms and dads and kids and teens

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<v Speaker2>businesses. Many of their handcrafted products are made in small batches,

<v Speaker2>so shop now before they sell out this holiday season.

<v Speaker0>So don't wait. Cross those names off your list before the rush.

<v Speaker0>To get 15% off your next gift, go to UncommonGoods.com slash MythFits.

<v Speaker0>That's UncommonGoods.com slash MythFits for 15% off Uncommon Goods.

<v Speaker0>We're all out of the ordinary.

<v Speaker0>Welcome back, MythBits. That was really fun. I love Andrew.

<v Speaker2>He's the best. So many great ideas, so many great cooking techniques.

<v Speaker0>He has saved my Thanksgiving a couple times, but last time, all of a sudden,

<v Speaker0>a bunch of people were orphaned, and they came over to my house,

<v Speaker0>and I was just like, crap, I do not have enough food.

<v Speaker0>And I had this moment where I felt like I was name-dropping to myself.

<v Speaker0>I'm like, oh, hold on. Let me just text Andrew.

<v Speaker0>He was more than happy. He called me right away. He's like, all right,

<v Speaker0>this is what you're going to do. And I was like, this is awesome.

<v Speaker0>This is like the best friend to have.

<v Speaker2>Your lifeline, your turkey day lifeline. Oh, shoot. You know what I forgot?

<v Speaker0>What?

<v Speaker2>I wanted to ask him. Okay. Shoot.

<v Speaker2>You remember in Indiana Jones, Temple of Doom?

<v Speaker2>We tested a bunch of myths from that. But there's a scene where they're all

<v Speaker2>sitting around and they bring out chilled monkey brains. And I want to know

<v Speaker2>if that's Hollywood or if that's an actual delicacy somewhere. Dang it.

<v Speaker0>I mean.

<v Speaker2>Can you text him and ask him that?

<v Speaker2>Shoot, I totally forgot to ask.

<v Speaker0>I'm going to text him right now. Hold on.

<v Speaker2>Because remember, we did Falling Through the Awnings. That was from that movie. We tested.

<v Speaker0>Tori forgot to ask you if in Indiana Jones, where they ate chilled monkey brains,

<v Speaker0>is that actually a thing? Okay, I'm just going to add that there.

<v Speaker0>All right. Tori, what's the grossest thing that you've ever had to eat?

<v Speaker2>Oh, gosh. the grossest trying to think something that i ate in a main instant like

<v Speaker0>I'm gonna tell you i ate some of that norwegian fermented hundred year shark,

<v Speaker0>it was i mean it took it took a little vodka but like i was with these like

<v Speaker0>i was with a production crew and you know somebody just had that along with

<v Speaker0>them and it was it was dare food for sure They were like,

<v Speaker0>I mean, they were like, it's fine. This is what we eat.

<v Speaker0>And they were definitely just trying to get me squealing because they opened

<v Speaker0>it up and I was like instantly gagging.

<v Speaker0>Yeah. But I was also, you know, like very few women on this shoot.

<v Speaker0>So I was just like, no, I'm proving myself because I have that weird thing about

<v Speaker0>me that I'm just like, no, I'm as strong as the boy.

<v Speaker0>So look, I'm going to put that in my mouth. And I was, I just,

<v Speaker0>I couldn't swallow. I couldn't swallow.

<v Speaker0>I just was like, oh. I finally swallowed and was like, I'm going to regret that.

<v Speaker0>Did a shot real quick and just was just like, I'm done. I got to go. Nope. Nope.

<v Speaker2>Oh, you know what mine is? What? This is for my dad.

<v Speaker2>Pigs feet. Oh, my family are obsessed with pigs feet. Really?

<v Speaker2>They slow cook it in tomato sauce and they're like constantly try it, try it.

<v Speaker2>And I've tried it all my life, like when I was a little kid and even in my adult

<v Speaker2>life. And now I smell it and it just makes me

<v Speaker2>current cringe every time they make it they call me come on we're gonna have

<v Speaker2>i don't get it i just like they say it's a delicacy i don't see it but that's just that's just me

<v Speaker0>Yeah everybody's got their own thing i mean my best friend

<v Speaker0>she the half the stuff she eats is just like dare food to me and when we were

<v Speaker0>going through the markets of vietnam you know she'd be like chewing on a on

<v Speaker0>a chicken foot and be like this is normal carrie like like here everybody does

<v Speaker0>that i'm like i'm I'm not that inaugurated into meat quite yet that I can do that.

<v Speaker0>At this one point, we were in Cambodia, and there was this woman pushing a cart, right?

<v Speaker0>And there was these little sea snails in the cart.

<v Speaker0>Now, it is hot out, and these sea snails are just baking in the heat.

<v Speaker0>And I look over there, and she's like, ooh, I want to try that.

<v Speaker0>And the guide we were with, he's like, no, no, that's for locals. You can't eat that.

<v Speaker0>You can't eat that. And she's like, no, I won't try it. I'm like,

<v Speaker0>Brittany, no, you cannot eat that. She's like, no, I'm like, she's adventurous.

<v Speaker0>She's a dare for it. She's like, no, I'm here.

<v Speaker0>I'm going to try it. And he had this look on his face like, oh,

<v Speaker0>this is going to end badly.

<v Speaker0>And so she goes over there. She gets this like little bag of these like in the sun pieces of seafood.

<v Speaker0>She eats a couple of them. I'm like, wait, wait, wait, hold on.

<v Speaker0>I want to take a picture of the before shot. Click.

<v Speaker0>Just in case. But this woman has a stomach of iron. She was perfectly fine.

<v Speaker2>She didn't get sick.

<v Speaker0>No, if I eat that, my trip would have been over.

<v Speaker0>But like this woman, she could like, I don't know. She trains herself on she can eat anything.

<v Speaker2>I remember the one of the worst things I ever drank.

<v Speaker2>And it like, oh, God, there was. Do you remember Izzy's Steakhouse in San Francisco?

<v Speaker0>Yeah.

<v Speaker2>So we used to go there with Brian, Leckie, Ben Hanson.

<v Speaker0>Producer, cameraman.

<v Speaker2>Cameraman. And Steve Christensen. He was also there.

<v Speaker2>So the four of us, so two producer, director, and cameraman,

<v Speaker2>and I go to this place for dinner.

<v Speaker2>And it was like our favorite place. And we became really good friends with the

<v Speaker2>manager and the waiters and the bartender.

<v Speaker2>So this bartender is like, oh, one of our busboys, he's, he just got back.

<v Speaker2>He's Vietnamese, just got back home from Vietnam, and he brought this,

<v Speaker2>it was like a rice spirit,

<v Speaker2>you know, like they fermented or, you know, they distilled this alcohol from

<v Speaker2>rice, but inside the bottle was a cobra fighting a scorpion.

<v Speaker2>I've seen it. So they posed these creatures in the bottle, and then they fill

<v Speaker2>it up with this booze. wait

<v Speaker0>You're supposed that's not just a tourist thing like people drink that because

<v Speaker0>i thought that was just something you bring home to like say hey look what i you drank that.

<v Speaker2>Well so they brought over shots they brought over the bottle and they each gave

<v Speaker2>us a shot smartly the producer and the director were like no thanks me and ben

<v Speaker2>were already a few glasses of wine in so we're like yeah we'll take it i took

<v Speaker2>it the smell was disgusting i took the shot and was like

<v Speaker2>and I was just holding everything I could to like not throw up.

<v Speaker2>Ben took the shot. He instantly was like, got up from the table,

<v Speaker2>ran to the bathroom, threw up.

<v Speaker2>And then I just was like, I can't do it. I can't. I was like,

<v Speaker2>drink. I was like, can I get some water?

<v Speaker2>Can I get a beer? Like anything to get this taste out of my mouth.

<v Speaker2>And then I was like, I can't do it. I ran to the bathroom and threw up.

<v Speaker0>We are definitely going to find out that is not something you're supposed to

<v Speaker0>drink. That does not sound like.

<v Speaker2>Oh God. Well, everybody, I mean, they've, we, you know, apparently they they

<v Speaker2>all drink it so it's disgusting all

<v Speaker0>Right i think we're at that part of the

<v Speaker0>show where we take an audience question and i'm really excited today because

<v Speaker0>we got another video question so guys if you want to submit a video or an audio

<v Speaker0>to us you can do it on instagram or you can do it through our website we're

<v Speaker0>collecting these because it's it's way more fun to be able to participate with

<v Speaker0>you and to see your faces and to see who you really are so please keep sending

<v Speaker0>us these video questions yes.

<v Speaker2>All right what do we got carrie who do Who's that?

<v Speaker0>Hi, Carrie and Tori. My name is Abby, and this is my husband, Eli.

<v Speaker0>We are longtime viewers of the show and have been watching since we were both little.

<v Speaker0>We have now found your podcast and have really enjoyed listening to it,

<v Speaker0>and we thought it would be a fun idea to send in a video question.

<v Speaker0>So my question is for Carrie, and I want to know if your outfits were planned

<v Speaker0>or if they They were encouraged by the Puppet Master producer.

<v Speaker0>Hey, guys. My question is for, I guess, both of you.

<v Speaker0>I actually work in metal fabrication and run quite a few different machines.

<v Speaker0>And I wanted to know what was kind of the hardest trade for you guys to learn

<v Speaker0>as you went across the journey of Mythbusters and doing these different experiments.

<v Speaker1>Bye! Bye, thanks.

<v Speaker0>Thank you, Abby and Hila. That's awesome. Yeah. Great questions.

<v Speaker0>to answer that question where my outfit's planned.

<v Speaker0>No. In fact, I look at some of those episodes with such regret because the fashions were so...

<v Speaker2>Planning was the last thing that was involved.

<v Speaker0>Early 2000s, those outfits, for one, I didn't make a lot of money.

<v Speaker0>So a lot of the shirts that I would wear were shirts where I cut out what they

<v Speaker0>said because I was a shot girl at night or an ambassador for spirits.

<v Speaker0>So it would say like Hennessy.

<v Speaker0>So I would cut the Hennessy out because the shirt was free and then you could

<v Speaker0>put your microphone right there.

<v Speaker0>So the audio recordist loved him. I also just had this weird like,

<v Speaker0>man, we didn't have like makeup or stylus or anything like that.

<v Speaker0>So I was wearing whatever weird fashion was there at the time.

<v Speaker0>Super duper low pants were not really good when you were working under a car

<v Speaker0>because you bend over and just like whale tail.

<v Speaker0>Like they constantly had to like, you know, shoot around the fact that the pants were too low.

<v Speaker2>That part was planned, though. Just so everyone's clear, that part was planned.

<v Speaker2>So wait, so you're saying you can't blame the puppet master for the way you dressed?

<v Speaker0>No, I can't blame anybody. And when I got pregnant, there was no good maternity

<v Speaker0>clothes out there that weren't super expensive. So I just went to Forever 21

<v Speaker0>and bought all these really weird-looking clothes that were like Empire Ways.

<v Speaker0>But I definitely had this moment where I was driving to Mythbusters.

<v Speaker0>and I looked in the rear view mirror and I saw myself.

<v Speaker0>I can't believe I'm telling the story on the day that I'm wearing pigtails,

<v Speaker0>but I looked in the rear view mirror and I'm like, I'm 30 now.

<v Speaker0>I look like Avril Lavigne. I've got on these sleeves.

<v Speaker0>I've got piercings. I've got pigtails. And I just had this whole like.

<v Speaker1>Stop.

<v Speaker0>So I took out my tongue piercing. I took out my nipple piercing.

<v Speaker0>I put them in the ashtray.

<v Speaker0>I like took my pigtails out. I took off my little sleeves. And I'm like,

<v Speaker0>I'm a woman now. I am not going to dress like that anymore.

<v Speaker2>But you're still wearing the tie like a belt.

<v Speaker0>Well, I wear the tie like a belt for

<v Speaker0>my punk rock roots but also because those ties i

<v Speaker0>wear were my dad's my dad was in real estate and

<v Speaker0>i used to tie his tie for him in the morning before he would leave and i got

<v Speaker0>really good at tying my dad's tie and it was just like it was like a sweet little

<v Speaker0>so i wear my ties now as a just a nod to my dad because he was so proud of me

<v Speaker0>always and it's it's like i'm bringing him with me so it's an important interview now.

<v Speaker2>I feel bad about bringing up the whole tie thing

<v Speaker0>Yeah okay what.

<v Speaker2>What about the fingerless gloves? Let's go on.

<v Speaker0>I love those. I still love fingerless gloves.

<v Speaker2>Dude, I used to wear those in high school. I was like a rocker.

<v Speaker2>I was into heavy metal bands, and it was like, yeah, with the spikes on them.

<v Speaker0>I love spikes. I can't. There's a whole time there where I was just like,

<v Speaker0>no, I'm beyond these things, but I'm bringing them back.

<v Speaker0>I love my spike gloves from Punk Majesty. i watched some kind of wonderful recently

<v Speaker0>and she had the the leather fingerless gloves with the fringe and i'm like oh

<v Speaker0>i've got those in storage and i pulled them right out i ah fingerless gloves sorry.

<v Speaker2>My my legs cramping up

<v Speaker0>We've been sitting here for too long all right,

<v Speaker0>okay so the second part of the question what was the the biggest challenge for

<v Speaker0>you as far as things that we had to learn like machining welding whatever what was hard for you.

<v Speaker2>The hardest was TIG welding. I still, aluminum TIG welding.

<v Speaker2>Still to this day, I have never mastered it.

<v Speaker2>Like other kinds, stick welding, MIG welding, I can do.

<v Speaker2>But the TIG, the aluminum TIG, still to this day, I don't know how to do it.

<v Speaker0>I never got to really learn anything that was with the electronics.

<v Speaker0>Grant always did them, and I never learned them.

<v Speaker0>So like I think now if somebody put that in front of me, I'd be like, oh, crap.

<v Speaker0>I'm going to have to go look up what he did because that was just like he was

<v Speaker0>so good at it that I never really mastered any of that. I loved learning to weld.

<v Speaker2>Though. I know he's got a degree, an electrical engineer. Like that's not something you just pick up.

<v Speaker0>Yeah. Well, that's that's that's why he always did that.

<v Speaker2>I love how you're like, OK, I got to figure out this this board now.

<v Speaker2>I got to figure it out because Grant's not here. I got to figure this board out. Come on.

<v Speaker0>Oh, Granty. Oh, Granty. No, like he was always like, I remember like the remote control cars.

<v Speaker0>Like when he would come, he would get so excited when there was anything that

<v Speaker0>was his specialty because he's like, oh, yeah, I got this.

<v Speaker2>He wanted to build a robot. He always wanted to build robots.

<v Speaker0>He got it. Oh, Granty, miss that guy. All right.

<v Speaker2>Well, thank you guys for listening. Thanks for coming back. Always fun. Carrie to catch up.

<v Speaker0>Yeah. And like the video questions are my favorite. Oh, my God.

<v Speaker0>Please keep submitting those. Instagram, do it on our site.

<v Speaker0>Like, follow, subscribe, all the things. And every friend that you recommend

<v Speaker0>this podcast to that becomes a subscriber, a puppy smiles.

<v Speaker1>Oh.

<v Speaker0>My puppy, actually.

<v Speaker2>Stay festive, MythFits.

<v Speaker0>Stay festive, MythFits, but also make it weird.

<v Speaker2>Pioneer.