WEBVTT 00:00:00.017 --> 00:00:03.897 Hey, hey, hey, before we get into it, we actually have something very cool for you. 00:00:04.177 --> 00:00:10.497 We are making a holiday sweater because everybody loves an ugly sweater. 00:00:10.697 --> 00:00:14.997 And maybe this year, instead of my whole family wearing matching pajamas, 00:00:14.997 --> 00:00:18.817 we're going to go straight stay weird holiday sweaters. 00:00:19.017 --> 00:00:22.837 Oh, yeah. And it is ugly and soft. 00:00:24.157 --> 00:00:29.117 I go to a lot of ugly sweater parties around the holidays. It's become quite 00:00:29.117 --> 00:00:31.037 a theme, so you've got to go prepared. 00:00:31.497 --> 00:00:35.817 And this year, I got my own. I'm pretty excited about this. 00:00:35.997 --> 00:00:38.877 Now, if you want these sweaters to get to your home by the holidays, 00:00:38.877 --> 00:00:40.457 you need to order them now. So 00:00:40.457 --> 00:00:43.117 as soon as you're done listening to this podcast, order your sweatshirt. 00:00:43.197 --> 00:00:49.117 So like Tori said, head over to MythBitsHoliday.com to grab yours right now before they're gone. 00:00:49.117 --> 00:00:52.317 You've got to order early so you can get them for Christmas so your whole family 00:00:52.317 --> 00:00:56.757 can wear them. And please, if you guys wear these sweaters in a holiday picture, 00:00:56.977 --> 00:01:00.137 please post it and tag us because we want to see it. 00:01:00.337 --> 00:01:05.397 That's MythFitsHoliday.com. Go get your sweaters. And now, Tori, 00:01:05.477 --> 00:01:06.237 let's get into the episode. 00:01:06.617 --> 00:01:06.957 All right. 00:01:07.557 --> 00:01:11.097 All right, Andrew, what's the number one mistake people do in the kitchen over Thanksgiving? 00:01:11.577 --> 00:01:15.037 Well, I think it's the same mistake that they make every other day of the week. 00:01:16.957 --> 00:01:17.917 Welcome, MythFits. 00:01:37.200 --> 00:01:41.100 Welcome back to MythFits, everybody. It's so good to have you. 00:01:41.180 --> 00:01:44.840 And if you're a first-time listener, welcome. I am Tori Blachey. 00:01:45.020 --> 00:01:52.500 I'm Keri Byron. And, oh my gosh, this is the eaten month. We finished Halloween. It's November. 00:01:53.380 --> 00:02:00.040 I was just thinking about that Tastes Like Chicken episode recently. Oh, yeah. 00:02:00.680 --> 00:02:09.420 I saw some clips online and the thing that I noticed the most is like my horror 00:02:09.420 --> 00:02:14.900 when I had to like grind down all the animals to feed you guys and how disgusted 00:02:14.900 --> 00:02:17.560 I was by the things that I was feeding you. 00:02:17.680 --> 00:02:22.120 And I was just like so squeamish and squealy about the whole thing. 00:02:22.380 --> 00:02:24.860 But I think you kind of played that up for the camera. 00:02:25.320 --> 00:02:28.020 You know what? At the time, I didn't. 00:02:28.020 --> 00:02:34.340 I kind of feel like you might have just, so the whole way we tested this myth 00:02:34.340 --> 00:02:38.340 was we went to this restaurant, a soul food restaurant in San Francisco, 00:02:38.340 --> 00:02:40.640 and this guy does amazing fried chicken. 00:02:40.840 --> 00:02:44.040 So we gave him turtle, snake. 00:02:44.840 --> 00:02:49.180 I have the list. Peacock, snake, frog, ostrich, alligator, squab, 00:02:49.380 --> 00:02:53.540 turtle, goat, boar, like just a ton of different kinds of weird meats. 00:02:53.540 --> 00:02:58.860 So we get to the restaurant, we hand him over these strange meats. 00:02:58.940 --> 00:03:02.160 So he takes them to the back and he puts his fried chicken... 00:03:03.487 --> 00:03:07.627 You know, however he prepares and cooks his chicken, he's doing that for these meats. 00:03:07.787 --> 00:03:12.987 But during the experiment, Carrie is giving us these weird meats, 00:03:13.127 --> 00:03:17.567 but then also giving us chicken in between to kind of like keep us fooled. 00:03:17.827 --> 00:03:22.407 And so it was like Grant and I were blindfolded. We would take a bite and we 00:03:22.407 --> 00:03:24.987 would guess whether it was chicken or not. 00:03:25.887 --> 00:03:29.727 And so when that, after we went through that whole experiment, 00:03:30.207 --> 00:03:35.167 we decided it was a texture was giving it away. So that's why you had to grind 00:03:35.167 --> 00:03:37.847 up all the meats and we made like hamburger patties. 00:03:38.507 --> 00:03:40.207 So, Tori. 00:03:40.807 --> 00:03:41.367 Yes. 00:03:42.007 --> 00:03:46.847 I have a little confession for you. Something that is going to. 00:03:46.847 --> 00:03:47.767 Is this breaking news? 00:03:48.067 --> 00:03:52.467 Something that's going to shock you. I mean, this is going to crack the cornerstone 00:03:52.467 --> 00:03:54.867 of what you believe about me and who I am. 00:03:54.987 --> 00:03:57.407 Carrie, I've known you for over 00:03:57.407 --> 00:04:01.707 20 years. I don't think there's much that will shock me at this point. 00:04:02.047 --> 00:04:04.047 Oh, no. Are you ready for this? 00:04:04.487 --> 00:04:05.087 Yes. 00:04:05.567 --> 00:04:07.387 I eat meat now. 00:04:08.330 --> 00:04:10.030 I eat all kinds of meat now. 00:04:10.050 --> 00:04:10.330 That's it. 00:04:12.110 --> 00:04:16.130 This is huge. I feel like this is huge news because I have been defined. 00:04:16.510 --> 00:04:19.370 Wait a minute. What? You eat meat now, Carrie? 00:04:19.830 --> 00:04:27.210 By vegetarian or pescatarian, even veganism for a while. I've been defined by my squealy little meat. 00:04:27.490 --> 00:04:32.050 Gross. And all of the shaming that I did to you guys for so long. 00:04:32.530 --> 00:04:36.730 You would just make us feel so bad when we'd go out to eat. And you'd be like, ew. 00:04:37.030 --> 00:04:37.930 I didn't make you feel bad. 00:04:37.930 --> 00:04:38.870 The dirty bird. 00:04:39.170 --> 00:04:40.430 The dirty, dirty bird. 00:04:40.550 --> 00:04:43.590 That's what he called chicken. Eating dirty bird. Dirty bird. 00:04:43.890 --> 00:04:51.270 No, actually, I mean, at this age, to have an entire new door just open up to 00:04:51.270 --> 00:04:54.210 all kinds of new experiences is awesome. 00:04:54.990 --> 00:04:55.890 See what you've been missing? 00:04:56.170 --> 00:05:00.670 I mean, okay, so this is how, I bet you won't guess my entry meat. 00:05:01.010 --> 00:05:04.050 Like, what broke me? Because, like, most people would think you would be bacon. 00:05:04.050 --> 00:05:05.610 I'm going to go out on a limb and say bacon. 00:05:05.610 --> 00:05:12.590 That's what everybody would think is bacon, right? So I, in about 2018, 00:05:12.590 --> 00:05:16.550 started doing this show called Crash Test World. 00:05:17.270 --> 00:05:21.130 My book that came out was Crash Test Girl. And I had met this woman, 00:05:21.230 --> 00:05:25.410 Jenny Bukos, and she had always done travel shows. shows and we were trying 00:05:25.410 --> 00:05:30.530 to figure out a show where we highlight innovators and people making the world 00:05:30.530 --> 00:05:32.050 a better place and looking for solutions. 00:05:32.330 --> 00:05:35.330 And I would travel around the world and it's sort of like how cooking shows 00:05:35.330 --> 00:05:38.990 go and they show you culture through foods. We were going to show you culture through innovations. 00:05:39.170 --> 00:05:41.450 Like this was my dream show. 00:05:41.710 --> 00:05:43.530 Is this the show where you had to eat bugs? 00:05:44.210 --> 00:05:47.090 Yes. I did all kinds of things for the show. 00:05:47.230 --> 00:05:48.250 I am familiar with this. 00:05:48.410 --> 00:05:52.730 Okay. Crash Test World was going to be my come up. It was going to be my my my next big show. 00:05:52.970 --> 00:05:56.950 It unfortunately premiered like right before the shutdown of 2020. 00:05:57.250 --> 00:06:03.510 So canceled. No more. No more travel show for me. But there was this one episode that we did. 00:06:04.180 --> 00:06:09.900 So Andrew Zimmern's production company, they produced this show. 00:06:10.020 --> 00:06:14.440 So I was running with his crew all around the world. And we did this one in 00:06:14.440 --> 00:06:17.640 Qatar where I was out in the desert, right? 00:06:17.840 --> 00:06:25.280 And we were talking about how the different spices that families have define like that scent. 00:06:25.720 --> 00:06:29.660 You could recognize like, oh, they must have been eating at the Joneses because 00:06:29.660 --> 00:06:35.280 they smell like this array of spices that only that family uses. and how important it is. 00:06:35.720 --> 00:06:39.980 Yeah, that was really, really beautiful. So I met with this wonderful woman 00:06:39.980 --> 00:06:43.100 who they had been cooking for me all day. 00:06:43.260 --> 00:06:47.540 Like they had this lamb roasting. 00:06:47.540 --> 00:06:49.540 So that was the magical meat was the lamb? 00:06:49.800 --> 00:06:53.960 It was roasting and it was baking in the sand for like 20 hours. 00:06:55.180 --> 00:06:58.380 Like I didn't really realize what was going to happen here. 00:06:58.400 --> 00:07:03.600 So all of a sudden this giant platter of rice came out with all these beautiful 00:07:03.600 --> 00:07:10.220 aromatics and just a big old hunk of lamb and a lamb all over it just all over 00:07:10.220 --> 00:07:14.520 it and they sat it in front of me and i'm just like oh crap. 00:07:14.520 --> 00:07:16.160 And you're about to throw up 00:07:16.160 --> 00:07:20.040 I mean like she's explaining how you you pick up the you know you eat with your 00:07:20.040 --> 00:07:23.260 hands and how you do it and the whole thing and i'm trying to eat around the 00:07:23.260 --> 00:07:27.600 meat and i'm just eating the rice and she looks at me like oh you're me you're 00:07:27.600 --> 00:07:28.860 you're missing the best part, 00:07:29.549 --> 00:07:33.229 puts a big, big chunk right in front of me. And I look at it. 00:07:33.229 --> 00:07:34.489 You're trying to eat around the meat. 00:07:34.969 --> 00:07:39.449 She caught you. She caught you. I see you just eat vegetables, 00:07:39.609 --> 00:07:41.109 Carrie. You ain't going to get away with that. 00:07:41.469 --> 00:07:44.729 Fear in my eyes. And these are people that work with Zimmern, 00:07:44.769 --> 00:07:48.949 right? So they're like, they looked at me with like the deadliest look like. 00:07:49.109 --> 00:07:50.309 You better eat that meat. 00:07:50.509 --> 00:07:59.649 And I swear to God, producer mouths to me, take one for the team. And I'm like, all right. 00:07:59.849 --> 00:08:04.349 So I grabbed it, put this chunk of lamb in my mouth, started chewing. 00:08:04.549 --> 00:08:07.829 This thing fell apart. It was beautiful. 00:08:08.349 --> 00:08:10.649 You had a religious experience. 00:08:11.009 --> 00:08:16.929 Dude, my life choices since I was 12 were all coming into like maybe everything 00:08:16.929 --> 00:08:20.849 that I have decided and that I am just like strongly against. 00:08:20.949 --> 00:08:22.249 Maybe everything is wrong. 00:08:22.629 --> 00:08:26.229 Everything's like what? Why don't I eat meat? 00:08:26.229 --> 00:08:30.189 This is delicious. It is delicious. We've been trying to tell you this whole 00:08:30.189 --> 00:08:32.129 time, Carrie, but you wouldn't listen. You broke me. 00:08:32.469 --> 00:08:34.809 Now you've been chasing that dragon ever since. 00:08:35.569 --> 00:08:40.689 I still am like, you know, I'm very vegetarian forward with the food that I cook and stuff. 00:08:40.789 --> 00:08:44.489 But all of a sudden, I get to try things. And my best friend's like... 00:08:45.510 --> 00:08:49.950 Have you tried carnitas? I'm like, no. What is this magical thing? 00:08:50.250 --> 00:08:55.550 The best, best. Well, good. I'm proud of you, Carrie. You're growing. This is late in the game. 00:08:56.570 --> 00:09:00.410 Try a new thing. Well, the reason why are we talking about this, Carrie? 00:09:00.570 --> 00:09:07.470 Well, so, you know, if we're going to talk about Thanksgiving and my big, 00:09:07.690 --> 00:09:11.810 giant confession that I feel like may have been bigger to me than it was to 00:09:11.810 --> 00:09:15.890 you, is because we are going to have my friend, 00:09:16.350 --> 00:09:20.550 renowned legend of a man, Chef Andrew Zimmern on today. 00:09:20.950 --> 00:09:22.130 I love that guy. 00:09:22.310 --> 00:09:25.650 He is the most amazing cook. Every time I look at his Instagram, 00:09:25.650 --> 00:09:29.550 I get freaking hungry. I mean, I know he's known for bizarre foods. 00:09:30.030 --> 00:09:34.690 He eats all the weird stuff. I wonder what's the weirdest thing he's ever put in his mouth. 00:09:34.970 --> 00:09:42.370 I mean, this man just finds the beauty in every food. Like he's just curiosity 00:09:42.370 --> 00:09:46.850 driven, which is what I love about him, which is kind of what all of our shows 00:09:46.850 --> 00:09:49.490 have been based on is like just being a curious person. 00:09:49.670 --> 00:09:54.070 So you may have seen him on Bizarre Foods or What's Eating America or like one 00:09:54.070 --> 00:09:57.450 of the many celebrity chef shows that he's been on. 00:09:57.590 --> 00:10:03.810 But mostly he is my friend. I adore this man so much. Chef Andrew Zimmern. 00:10:04.010 --> 00:10:06.350 Stick around. You won't want to miss it. 00:10:06.810 --> 00:10:07.330 Carrie. Carrie. 00:10:07.719 --> 00:10:10.719 When we worked on Mythbusters, it was pretty dangerous, right? Totally. 00:10:10.979 --> 00:10:14.039 I mean, we dealt with explosions, heavy machinery, flying debris. 00:10:14.059 --> 00:10:17.879 But the most important piece of equipment was always our boots. 00:10:17.999 --> 00:10:21.559 We had to have those steel-toed durable boots. But they were never that comfortable. 00:10:21.759 --> 00:10:26.099 Sure. Tori, I got the solution for you. Brunt Workwear finally solved that problem. 00:10:26.259 --> 00:10:29.899 They make boots that are tough enough for any job site and still feel great 00:10:29.899 --> 00:10:32.359 from day one. No break-in and no sore feet. 00:10:32.459 --> 00:10:34.719 Sure could have used a pair of those back in the day. Carrie, 00:10:34.899 --> 00:10:38.639 it's funny you should mention them because I actually went and got a pair of 00:10:38.639 --> 00:10:41.099 the Mulders and they're pretty badass. 00:10:41.359 --> 00:10:46.339 I mean, you just look at them. They look like they're construction durable boots 00:10:46.339 --> 00:10:48.159 and they're super comfortable. 00:10:48.339 --> 00:10:51.559 I've got a question for you. Do you wear those when you go dancing so nobody steps on your feet? 00:10:54.219 --> 00:10:57.639 I seriously could use some steel toe boots when I'm dancing. 00:10:57.639 --> 00:10:59.499 I swear my toes have been crushed. 00:10:59.639 --> 00:11:00.599 Maybe we should actually take 00:11:00.599 --> 00:11:03.299 these off the job site and just start wearing them on the dance floor. 00:11:03.399 --> 00:11:04.239 Who are you dancing with? 00:11:04.359 --> 00:11:04.919 Buster. 00:11:05.159 --> 00:11:09.519 Brunt isn't just about work boots. They offer a full range of high performance 00:11:09.519 --> 00:11:11.719 gear built for tough jobs. 00:11:11.859 --> 00:11:16.679 From heavy duty work pants to weather resistant jackets, Brunt designs durable, 00:11:16.939 --> 00:11:21.619 reliable workwear to keep you protected and productive in any condition. 00:11:21.619 --> 00:11:24.799 The temperature's dropping and the holiday's coming up. It is time to treat 00:11:24.799 --> 00:11:28.839 yourself or the hardworking man in your life to real comfort. 00:11:29.059 --> 00:11:32.539 Skip the throwaway gifts and get him something built to last. 00:11:32.759 --> 00:11:39.439 Brunt Workwear. And our listeners get $10 off their entire order with code MYTHFITS at checkout. 00:11:39.699 --> 00:11:44.799 I know what I'm going to get my hardworking man. That's bruntworkwear.com and use code MYTHFITS. 00:11:44.999 --> 00:11:48.399 Order today and let them know that you heard it here on our show. 00:11:53.729 --> 00:11:55.909 Welcome back, MythBits. I am 00:11:55.909 --> 00:12:00.089 very, very excited because we have one of my good friends on the podcast. 00:12:00.769 --> 00:12:06.309 I already told you guys a little bit about him because he is part of my dirty little secret. 00:12:07.149 --> 00:12:12.809 Andrew. Oh, boy. Andrew Zimmern. Are you wondering what we were talking about? 00:12:13.509 --> 00:12:18.549 It doesn't matter. I just want to freeze that there and just move on. 00:12:18.769 --> 00:12:24.989 We can just say thank you and goodbye and good night. And I think that that sort of says it all. 00:12:25.429 --> 00:12:33.649 I just came from a design meeting for an apron that I'm making in collaboration 00:12:33.649 --> 00:12:37.509 with a friend of mine to benefit a couple of nonprofits that I work for. 00:12:37.649 --> 00:12:40.829 And we were going through different their color wheel. 00:12:40.989 --> 00:12:45.869 And there's actually a fabric color called Dusty Turquoise. 00:12:46.349 --> 00:12:51.949 And I was like, Dusty Turquoise, that sounds like a name for something completely 00:12:51.949 --> 00:12:53.589 different. And I was giggling. 00:12:53.809 --> 00:12:57.729 I was giggling so much. And I literally, I had to say, I have to go. 00:12:57.829 --> 00:13:00.429 I have to. I can't keep making Dusty Turquoise jokes. 00:13:01.269 --> 00:13:06.849 I'm doing the MythBits podcast. And I jump on. And the first thing I hear is, 00:13:07.069 --> 00:13:08.889 I'm your dirty little secret. I love it. 00:13:09.169 --> 00:13:12.309 You're part of my dirty little secret. So Tori and I were talking about this 00:13:12.309 --> 00:13:15.749 episode that we did called Taste Like Chicken, where we tried a bunch of different meats. 00:13:15.869 --> 00:13:21.909 that tastes like chicken. And I confessed to him that I am no longer a vegetarian 00:13:21.909 --> 00:13:24.249 because I was out on the road with your production crew. 00:13:24.489 --> 00:13:28.749 And that was the moment that just my life completely shifted. 00:13:29.029 --> 00:13:34.949 My paradigm shift put me into this whole new world where I try meats now. 00:13:35.109 --> 00:13:37.149 And you were a big part of that. 00:13:37.329 --> 00:13:40.929 She used to give us crap all the time about eating meat. Wherever we'd be on 00:13:40.929 --> 00:13:42.589 the road and we'd be eating meat. 00:13:42.649 --> 00:13:43.529 You're just like, oh, 00:13:44.029 --> 00:13:45.309 You're eating the dirty chicken, 00:13:45.569 --> 00:13:50.849 The dirty bird. You're eating the dirty bird. Shame, shame, shame is your middle name. 00:13:51.669 --> 00:13:55.509 What's interesting to me as someone who is arguably terrible, 00:13:56.934 --> 00:14:00.754 tasted more varied things than any other human being on earth, 00:14:01.574 --> 00:14:06.814 none of the things that people say, oh, that tastes like chicken, 00:14:07.474 --> 00:14:10.954 tastes in any way, shape, manner, or form like chicken. 00:14:11.214 --> 00:14:15.054 Whereas there are a lot of other things that actually do taste like chicken 00:14:15.054 --> 00:14:17.994 that no one ever talks about. 00:14:18.154 --> 00:14:21.114 And it just, it boggles my mind. 00:14:21.314 --> 00:14:25.574 Like who thinks frog tastes like chicken? That's always the big one. 00:14:25.914 --> 00:14:30.614 Right. Yeah, we've got this list. Okay, so tell me if any of these you've tasted 00:14:30.614 --> 00:14:32.614 that taste like chicken. Peacock. 00:14:32.714 --> 00:14:38.194 Does not taste like chicken. Snake. Does not taste like chicken at all. 00:14:38.514 --> 00:14:40.354 You already said frog. Ostrich. 00:14:40.674 --> 00:14:42.634 Ostrich tastes more like beef. 00:14:43.214 --> 00:14:43.634 Alligator. 00:14:45.654 --> 00:14:50.934 Arguably the thing that is the closest texturally or can be. 00:14:50.934 --> 00:14:59.834 But all of those cold blooded reptilians and well, they all have so little fat, 00:15:00.054 --> 00:15:02.474 fat carries flavor across the tongue. 00:15:02.694 --> 00:15:09.034 And because fat actually thickens up a little bit in your mouth. 00:15:09.254 --> 00:15:16.174 Right. Because when it's warm, mouth is 98.7 degrees or whatever that your own 00:15:16.174 --> 00:15:18.014 personal mouth temperature is. 00:15:18.954 --> 00:15:24.074 And it sort of slows down And keeps the flavonoids On the top, right? 00:15:24.274 --> 00:15:30.394 That's sort of the science of eating So all of these Cold-blooded animals Are 00:15:30.394 --> 00:15:33.714 things that have no fat in them Think iceberg lettuce 00:15:35.374 --> 00:15:40.734 They're here and gone. I mean, it's super fast. And so if you spend a lot of 00:15:40.734 --> 00:15:46.974 time sort of chewing on it or you pour olive oil on it, you can go get through that olive oil taste. 00:15:47.134 --> 00:15:50.814 You realize that they have no – alligator has almost no flavor at all. 00:15:50.934 --> 00:15:53.274 Frog has very little flavor. 00:15:53.714 --> 00:15:56.794 I love that you know the details of this. 00:15:57.214 --> 00:16:01.454 Yeah, we had squab, turtle, goat, and boar as well on our list. 00:16:01.454 --> 00:16:06.874 Squab is a dark meat and is absolutely delicious and arguably my favorite of 00:16:06.874 --> 00:16:09.634 all the birds to eat. What was the next one? 00:16:10.154 --> 00:16:12.094 Turtle, goat, and boar. 00:16:12.814 --> 00:16:16.854 Turtle has, I think, 17 different muscle groups in its body, 00:16:16.854 --> 00:16:18.474 and they all taste different. 00:16:18.734 --> 00:16:25.314 And if you are eating a lot, they're very large, 30, 35, 40-pound snapping turtles 00:16:25.314 --> 00:16:27.974 that taste the most like chicken. 00:16:27.974 --> 00:16:33.994 But of all the things on that page, that's what tastes the most like chicken. What's the next one? 00:16:35.034 --> 00:16:35.514 Goat. 00:16:36.014 --> 00:16:39.454 Absolutely nothing. Goat is like a baby lamb. 00:16:40.812 --> 00:16:42.452 Maybe better. I love goat. 00:16:42.832 --> 00:16:45.012 And then finally boar. I mean. 00:16:45.912 --> 00:16:51.872 That's a wild hog. There's nothing swinier and gamier than a wild hog. 00:16:52.232 --> 00:16:55.092 I mean, I think we had to just like mix it up. And these were the meats that 00:16:55.092 --> 00:16:57.472 were available to us. Like, I don't know. You know. 00:16:58.272 --> 00:17:01.192 Now, speaking of wild hogs, have you heard this? 00:17:01.312 --> 00:17:05.932 That they have been cutting into the flesh, like after they've hunted them, 00:17:06.112 --> 00:17:08.672 cutting into the muscle and their muscles are blue. 00:17:09.352 --> 00:17:13.172 Have you heard this? The reason why their muscles are turning blue is they think 00:17:13.172 --> 00:17:16.812 that they are going into orchards and eating rat poison. 00:17:17.052 --> 00:17:18.632 Oh, I hadn't heard that. 00:17:18.972 --> 00:17:22.572 And that's what's causing their muscle to turn color. 00:17:22.672 --> 00:17:25.392 I buy it because the rat poison is laid out in other foods and stuff like that. 00:17:25.392 --> 00:17:27.392 And the hogs are going everywhere. 00:17:28.152 --> 00:17:28.532 Yeah. 00:17:28.792 --> 00:17:33.332 I thought they were busting into the half-empty movie theaters all across America 00:17:33.332 --> 00:17:36.232 and having those blue raspberry Slurpees. 00:17:37.292 --> 00:17:43.092 Or going into outhouses, drinking the outhouse water. How do you and Carrie know each other? 00:17:43.272 --> 00:17:48.932 We met each other, well, first, obviously on television, where I obsessively 00:17:48.932 --> 00:17:50.092 watched her all the time. 00:17:50.232 --> 00:17:53.432 And I assume she's me. I'll just save her that. 00:17:54.892 --> 00:18:01.972 So my business partner in Explore, Jenny Bukos, she actually started with Andrew 00:18:01.972 --> 00:18:07.232 producing the Crash Test World series. and they knew each other. 00:18:07.452 --> 00:18:14.272 So once we started being associated and his entire crew goes out to film Crash Test World with me. 00:18:14.412 --> 00:18:19.372 And what I really, really loved about filming with Andrew's crew continually 00:18:19.372 --> 00:18:21.212 is every single one of them, 00:18:21.997 --> 00:18:26.697 had a hazing story. Like you sit around after the shoot, we're all, 00:18:26.797 --> 00:18:28.717 you know, drinking beers or whatever after the shoot. 00:18:28.817 --> 00:18:32.657 And every one of them will be like, oh, the first time I worked with Andrew, 00:18:32.977 --> 00:18:34.437 this is what he made me eat. 00:18:34.617 --> 00:18:38.257 Like every single person was like, oh, my God, this was my experience. 00:18:38.497 --> 00:18:43.497 Like what? I mean, who was your favorite haze on Bizarre Foods? 00:18:44.277 --> 00:18:51.577 Well, my director and field producer Chris Marino was the person who I pranked the most. 00:18:52.497 --> 00:19:00.457 And some of them were so awful and so over the top, 00:19:01.377 --> 00:19:07.917 involving like doing things where police were involved, that they are my favorite. 00:19:08.057 --> 00:19:13.477 And if you know I said that in plural, and by the way, this includes police in foreign countries. 00:19:13.997 --> 00:19:19.637 So, oh, geez, that's mean. A few of my favorites with Chris, 00:19:19.997 --> 00:19:25.357 and I love pranks, and I love pranks that evolve over time. 00:19:25.577 --> 00:19:30.017 So with Chris, what I would do is I would hide animal parts. 00:19:30.237 --> 00:19:34.417 He carried all these camera bags and everything because he was also, 00:19:34.417 --> 00:19:39.197 he was director, producer, but he had been a shooter and a videographer, 00:19:39.197 --> 00:19:41.577 and he's an amazing art photographer. 00:19:41.577 --> 00:19:47.797 I wound up, we were hunting wild hares in Italy, and then we went in Sicily, 00:19:47.897 --> 00:19:52.137 actually, and then the Julia child of Sicily was going to make this hare with 00:19:52.137 --> 00:19:53.457 a vinegar and chocolate sauce, 00:19:53.617 --> 00:19:56.597 this ancient Italian recipe, thousands of years old. 00:19:56.737 --> 00:20:00.177 We were going to enjoy it, and it included thickening it with the blood and 00:20:00.177 --> 00:20:03.997 all the rest of this kind of stuff, and I butchered the entire, 00:20:04.417 --> 00:20:09.817 now a wild hare is like 18 pounds, so it's not a rabbit, it's big. 00:20:09.817 --> 00:20:11.597 It's big. That's like a dog. 00:20:12.197 --> 00:20:17.617 It's arm. Yes. So between its paw, its forearm, and its upper arm... 00:20:18.991 --> 00:20:24.731 Uh, it's quite a sizable thing. Well, I took it and I put it in the side panel 00:20:24.731 --> 00:20:30.731 bag of his, uh, bag that he liked to carry on the airplane. 00:20:31.071 --> 00:20:37.191 So we're in Rome, like two days later, going through customs and I go through 00:20:37.191 --> 00:20:41.291 first because I didn't want to get backed up by the line. I knew it was going to happen. 00:20:41.831 --> 00:20:46.591 And this thing goes through and it's on the x-ray. It looks like a baby's arm. 00:20:46.971 --> 00:20:47.931 Oh, geez. 00:20:48.671 --> 00:20:54.831 So in Europe, immediately, that's not like a, hey, you know, 00:20:54.931 --> 00:20:57.231 let's put that through the machine again kind of thing. 00:20:57.391 --> 00:21:02.171 That is a, the Carabinieri are there, the national police are there, 00:21:02.171 --> 00:21:04.331 and you're going into a room where... 00:21:04.821 --> 00:21:07.941 To be, you know, like, why are you bringing this on the airplane? 00:21:08.321 --> 00:21:09.741 Oh, my God. Was he pissed? 00:21:10.421 --> 00:21:12.961 Well, they took it out. Remember, I'm on the other side. 00:21:13.061 --> 00:21:17.061 I know, but was the guy upset? I would have been furious. 00:21:17.401 --> 00:21:23.861 My friend was bullshit obsessed and upset. He was so angry because he knew he would miss the plane. 00:21:24.241 --> 00:21:28.641 Oh, my God. So it involved police and interrogation, and he had to explain himself. 00:21:29.321 --> 00:21:32.761 He also missed his flight and had to stay an extra day in Italy. 00:21:32.941 --> 00:21:34.181 Oh, you're awful. 00:21:35.421 --> 00:21:38.901 We are not worthy. I mean, Tori pranked me a lot. 00:21:39.121 --> 00:21:43.681 I never got him back as good as he got me, but I'm so glad I never actually 00:21:43.681 --> 00:21:47.561 worked on a show with you because you are, you are malevolent. 00:21:47.821 --> 00:21:49.101 You, that is amazing. 00:21:49.421 --> 00:21:52.141 I guess the bigger point is, is that all the people on the show, 00:21:52.201 --> 00:21:55.181 when it was their first episode, I'd say, well, you've got to eat something with me. 00:21:55.281 --> 00:21:57.501 And so we would just eat something that I ate on camera. 00:21:58.421 --> 00:22:04.841 And to them, it was quite a, a traumatizing experience for me. with lunch. 00:22:05.241 --> 00:22:08.741 I mean, I follow your Instagram and it's definitely, I've definitely spent some 00:22:08.741 --> 00:22:10.781 time trying to cook the things that you cook. 00:22:10.921 --> 00:22:13.841 I actually have DM'd you in food emergencies before. 00:22:14.381 --> 00:22:17.961 Had you like save a Thanksgiving where a bunch of people showed up my house. 00:22:18.041 --> 00:22:20.701 You're like, all right, this is what you're going to do. You're going to go 00:22:20.701 --> 00:22:22.101 get some chicken thighs. 00:22:22.301 --> 00:22:25.101 You're going to go get, it's like just saved my whole dinner. 00:22:25.401 --> 00:22:28.481 Like the emergent text. Yes. The emergency. 00:22:29.081 --> 00:22:32.901 Help me. I have to make things. You're my, you're my, you're my go-to. 00:22:33.461 --> 00:22:38.121 The uh i tell all my friends because most 00:22:38.121 --> 00:22:40.861 of them don't and i'm like why didn't you just pick up the phone and call me 00:22:40.861 --> 00:22:43.981 and they're like well i didn't want to bug you i said take me about seven seconds 00:22:43.981 --> 00:22:48.701 to tell you a you're fucked or b here's the way to un-fuck yourself i mean it's 00:22:48.701 --> 00:22:53.961 either one or it's either one or the other and and it's why it's actually a 00:22:53.961 --> 00:22:55.661 really good tie into the book because 00:22:57.041 --> 00:22:58.541 um we have a a 00:23:00.068 --> 00:23:05.888 a manual on our website for Thanksgiving that we haven't changed in 15 years, 00:23:05.908 --> 00:23:09.048 but there's no point in changing it. It's, it's all the basics. 00:23:09.248 --> 00:23:13.368 Here's the 10 basic sides, the six standard desserts. 00:23:13.688 --> 00:23:17.368 You pick what you want. I'm not saying everyone should have 19 items at Thanksgiving. 00:23:18.088 --> 00:23:22.888 Here's, here's the schedule starting two weeks out, make your lists, 00:23:23.668 --> 00:23:26.948 delegate what you need, like aunt Margie bring plates, right? 00:23:27.088 --> 00:23:29.628 I mean, it's just like, it just takes all the worry out of it. 00:23:30.068 --> 00:23:32.568 count the burners on your stove. 00:23:33.688 --> 00:23:37.788 Yeah. You know, I can't tell you how many friends of mine tell the 18 people are about to arrive. 00:23:37.928 --> 00:23:41.708 And I just realized I have one oven and four burners. 00:23:41.888 --> 00:23:43.388 Yes. I've done that. 00:23:44.168 --> 00:23:50.808 To heat up everything at the same time. And I'm like, yeah, you're, you're a mess. 00:23:51.248 --> 00:23:54.388 It's not for what, but here's, here's what you can do. 00:23:54.568 --> 00:23:59.628 Right. And there are solutions, right? You can triple Ziploc bag, 00:23:59.828 --> 00:24:03.688 things you want to heat up and throw them in the dishwasher, empty dishwasher. 00:24:04.468 --> 00:24:04.828 In the dishwasher. 00:24:05.588 --> 00:24:07.708 Goes up to 167 degrees. 00:24:08.288 --> 00:24:12.668 No kidding. You can cook things in the, I have never thought of that. 00:24:12.808 --> 00:24:14.788 Carrie, we did that. We did that on Mythbusters. 00:24:15.208 --> 00:24:17.768 We did not do that on Mythbusters, did we? 00:24:17.808 --> 00:24:18.468 Yeah, we did. 00:24:18.848 --> 00:24:21.368 Yeah. I've cooked whole fish in the dishwasher. 00:24:21.608 --> 00:24:25.908 Yeah. Alton Brown came on our show and he did a whole dinner. 00:24:25.908 --> 00:24:31.268 He like cooked, I forget what he cooked on an engine He wrapped some meat and 00:24:31.268 --> 00:24:37.088 put it on a car engine Cooked that But he poached fish in the dishwasher 00:24:37.088 --> 00:24:41.168 I think I was doing some menial labor that day Someplace else I didn't get to 00:24:41.168 --> 00:24:44.688 actually do things directly with Alton Brown When the big stars would come to 00:24:44.688 --> 00:24:47.708 set I was probably cleaning the shop, 00:24:48.510 --> 00:24:50.630 You're standing on the beach when you notice something strange. 00:24:50.970 --> 00:24:55.130 The horizon doesn't look right. At first, all you can see is a thin white line. 00:24:55.490 --> 00:24:59.330 Then the line starts to rise. You realize it's not the horizon at all. 00:24:59.450 --> 00:25:05.550 It's a 30-foot-tall wave of water, and it's racing straight towards you. What would you do? 00:25:05.650 --> 00:25:11.750 On the day after Christmas in 2004, a 9.1 magnitude earthquake hit off the coast 00:25:11.750 --> 00:25:14.590 of Indonesia, triggering a devastating tsunami. 00:25:14.810 --> 00:25:20.150 It struck Thailand without warning. No alarms, no cell phone alerts, no evacuation. 00:25:36.897 --> 00:25:41.377 All right, Andrew, we've got an Eaton holiday coming up. Thanksgiving is definitely 00:25:41.377 --> 00:25:46.717 one of my favorites because it's like I love getting together with the whole family. 00:25:47.137 --> 00:25:50.317 And I know that you've got that that site with all those tips. 00:25:50.517 --> 00:25:52.217 What are your top Thanksgiving tips? 00:25:52.617 --> 00:25:58.157 Like the most helpful things that are going to help our midfits make it through the holiday. 00:25:59.617 --> 00:26:06.417 We have a an incredible amount of wisdom accumulated over the years. 00:26:06.417 --> 00:26:07.837 We add recipes all the time. 00:26:07.957 --> 00:26:10.957 And of course we have that manual that I told you about that, 00:26:10.957 --> 00:26:15.337 uh, is one-stop shopping for, for everyone. 00:26:15.957 --> 00:26:20.897 I think there's several things that everybody hasn't come the same mistakes 00:26:20.897 --> 00:26:22.077 everybody makes, right? 00:26:22.677 --> 00:26:26.397 Um, you, you, you have a turkey, right? 00:26:26.577 --> 00:26:30.517 Most people eat a turkey on Thanksgiving. I love turkey. Um, 00:26:31.137 --> 00:26:36.837 the, the white meat is done cooking at 150 degrees. 00:26:37.257 --> 00:26:42.137 It'll rest, carry over heat, go up to one 60. It's food safe already. 00:26:42.437 --> 00:26:44.357 Um, but it's nice and juicy. 00:26:45.197 --> 00:26:50.397 The thighs and legs have to heat up to about 175 degrees to melt the, 00:26:50.457 --> 00:26:55.437 the, the collagen and connective tissue so that it just fall off the bone, 00:26:55.537 --> 00:26:56.577 still moist and delicious. 00:26:56.577 --> 00:27:01.357 but that unctuous chicken thigh, a turkey thigh or leg that we love. 00:27:01.837 --> 00:27:03.517 And you want the skin to be crispy. 00:27:04.257 --> 00:27:08.297 So to achieve those three things, everybody goes about it the wrong way. 00:27:09.467 --> 00:27:16.227 So the first thing that, uh, I do is I, I usually, uh, don't brine my turkey 00:27:16.227 --> 00:27:18.907 because I don't want, cause I stuff my birds. 00:27:19.087 --> 00:27:22.227 So I don't want them to taste of brine. Right. 00:27:22.367 --> 00:27:27.387 So I do a dry brine, right. Which is a salt, sugar, seasoning mixture that goes 00:27:27.387 --> 00:27:29.207 inside and outside my whole bird. 00:27:29.527 --> 00:27:36.507