0:09

Hello everybody and welcome back to Episode

0:11

4 . If you can believe that , I can't

0:14

, can you believe it , george ?

0:15

Welcome and yes , it's Episode

0:18

4 .

0:20

And we've had such a response

0:22

. So many listeners . Friends

0:25

of mine listen , friends of

0:27

mine work . They

0:29

listen to it at work , they play it during

0:31

their eating lunch . It's shocking

0:35

to be . At best , I think

0:37

I'm pretty surprised at how everything's going

0:39

, but finally . So

0:41

today we're going to have some first things . We're

0:44

going to have a guest and

0:46

they're going to inform us

0:48

a little bit about the CBD of all

0:50

things because we also have a sponsor

0:52

and just to educate

0:55

us a little bit about CBD . We know

0:57

that it's been taking the world by storm

0:59

. People are using it . You buy it in the supermarket

1:01

, you buy it in the pharmacy and

1:04

there's many different kinds . So we're going to do a little

1:06

educational round about that

1:08

. And George , I finally and

1:10

he could tell you I finally made sourdough

1:13

.

1:14

Hallelujah , finally

1:16

tasting Steve's famous sourdough

1:19

and long story short

1:21

, it's delicious .

1:23

So I posted some pictures on Instagram

1:26

and on Facebook . I believe

1:29

the a better life GS

1:31

should be on both those

1:33

. A better life with George and Steve

1:36

. If you need to , you need to search

1:38

it . Sourdough is

1:40

. It's really actually easy

1:42

once you get the starter right . I

1:45

was actually a little worried about the starter because

1:47

it was a little too wet

1:49

and it can't be too wet . But

1:52

, like I said , we're doing equal parts water

1:54

and flour until

1:57

it ferments over the past couple of weeks

1:59

and then it's basic

2:01

. You do almost one part starter

2:03

and I'll put the recipe on the on the website

2:05

or the Instagram

2:08

or both . It's really one part

2:10

regular flour , one part organic whole

2:12

wheat flour , one part starter , a

2:15

little bit of yeast just to speed the

2:17

process up a little bit , and

2:19

also water that I usually filter

2:21

because

2:23

I don't know what's in the water out of the tap anymore

2:26

.

2:27

No one does . There's benefits and there's

2:29

not beneficial things . In New

2:31

York , tap water at all and all .

2:33

We're still lucky to have drinkable tap

2:35

water here , and

2:38

also a little salt , obviously , like

2:40

everyone does , and you basically

2:42

mix it all together . You let it rise

2:44

once for an hour , 45 minutes

2:46

actually and then you go back and then

2:48

you form it . You basically

2:50

keep going at it to fire up

2:53

the gluten . And once the gluten is fired up

2:55

, you see the texture of it has changed

2:57

, where it becomes a more of a mass

2:59

. And then you structure it , you

3:01

roll it , you use your hands and

3:04

I'll put something on the website or Instagram

3:06

to explain that but you definitely turn

3:09

the bread underneath itself

3:11

as you move it towards you . You push it away

3:13

, you pull it towards you and

3:15

you keep pulling the dough underneath

3:18

. That causes crust

3:20

.

3:20

It causes a thicker skin than everywhere

3:23

else You're stretching that dough

3:25

that's alive and you're creating

3:28

different layers and whatnot . But the

3:30

one funny thing that I notice everyone

3:33

who gets into baking or

3:35

bread making , pizza making

3:37

is their manipulation of

3:39

dough and I think they're most happiest

3:42

when they see that the

3:44

live yeast and the dough and the interaction

3:47

and the hydration content and all these

3:49

things that are . You could definitely

3:51

digitize and create

3:54

massive data points , but the

3:56

beauty of it is in the analog

3:59

, in the manipulation

4:01

of the feel , the touch , the sense

4:04

of the artist's inform

4:06

, wouldn't you agree ?

4:08

Absolutely . This bread , like I said in

4:10

prior episodes , is based on the Poulon

4:13

bakery , so George was a little surprised

4:15

when he saw it , because it doesn't have those big

4:18

gaping air pockets like

4:20

most sourdough has , because

4:23

the organic whole wheat

4:25

is so heavy that it doesn't do that . It's

4:28

a tougher grain , it's a more dense

4:30

bread , but it's also very hardy

4:32

. It lasts a long time .

4:34

It stays fresh on your counter , probably for

4:36

a week , and it's amazing

4:38

toasted You're talking about that the diversity

4:41

of different dishes you can make , whether

4:43

it's just a simple fresh baked bread

4:46

slice , put some nice butter on , or

4:48

what I was thinking was to

4:50

toast it on both sides and perhaps

4:52

put a slight layer of marscapone

4:54

cheese , sauteed mushrooms , maybe

4:57

a scrambled or fried egg on

4:59

top , and then just to

5:01

season some white truffles

5:04

to garnish on top , and I think you have

5:06

a very nice brunch .

5:09

I agree , the French bread

5:12

. Anytime you eat French and bread

5:14

, that's really just a meal . So

5:16

just because our witness I

5:18

said it again that's a lawyer for you our

5:21

guest has a little bit

5:23

of a short time frame , just a little bit of a background

5:25

. We have a new sponsor . Strangely enough

5:27

, I am related to that sponsor in every

5:30

way , shape or form , and it's a company

5:32

called Premium Botanicals

5:34

. Premium Botanicals is the maker

5:36

of organic CBD and

5:39

the name of this , the CBD , is herbal

5:41

spectrum . So we wanted to give

5:44

some real , the true

5:46

facts of what's the difference

5:48

between hemp , marijuana

5:50

based CBD , the

5:53

what full spectrum is , and

5:55

all the other types . We all know that

5:57

people use it . They rub it on , people

6:00

use it for anxiety , people use it for all

6:02

kinds of things . Without further ado , I'd like

6:04

to believe Bonnie Hagen . She is from

6:06

a company that I've

6:08

partnered with called Bright

6:10

Energy . That's right , Bonnie

6:12

, right . Hi , George , You've

6:14

heard him because I know you've listened to the podcast

6:17

.

6:18

I have Nice to meet you , george , nice to meet you

6:20

.

6:20

So the only introduction is that we

6:23

have a partnership of where we

6:25

manufacture different CBD products

6:27

, and I was going to leave it up to

6:29

you . You can give a background and

6:31

an explanation about you and a little

6:33

bit about some of the products that , obviously

6:36

, that I carry , and I carry a couple of yours

6:38

as well . You

6:40

sound Okay , perfect , you

6:42

were . George is actually a little shocked on

6:45

how well it sounds .

6:47

Oh , that's good . That's great . That means the technology

6:49

is working .

6:50

Yes .

6:51

All right . So I'll tell you a little

6:53

bit about myself and how I ended

6:56

up here and what I'm hoping to achieve

6:58

. So a number of

7:00

years ago I had found out

7:02

about CBD . I never knew about

7:04

it and I heard about the amazing

7:07

healing properties of

7:09

it and I decided I wanted to buy some

7:11

for myself and my family . And

7:14

when I went to the store or I went

7:16

online to try to buy

7:18

some , I could not make heads or tails out

7:20

of any of the labels . There

7:23

was no consistency in any

7:26

of the labeling . I couldn't really tell

7:28

what was in the package . Some need

7:30

outrageous claims like it cured

7:32

, what is them ? I didn't understand

7:34

dosing . There

7:36

was just so much that I didn't understand

7:39

that I actually embarked

7:41

on a real intense

7:43

research project to figure

7:46

out what was going on . And

7:48

it's really a very interesting

7:51

plant that can

7:53

do everything that I heard

7:55

it could do . But there are things that people

7:58

need to understand when they're buying CBD

8:00

for themselves in order

8:02

to make sure they get the right product for themselves

8:05

. And unfortunately , a lot of the

8:07

labels out there do not tell

8:10

people accurately what's in the bottle

8:12

and it's not , because it's

8:15

not legal and no one's looking . Cbd

8:18

is legal in . The United States

8:20

. Congress legislated it as part

8:22

of the front bill in 2018 . But

8:24

that's hemp based CBD right Hemp

8:26

based yes , hemp derived CBD

8:29

, which is a very good point , steve , you

8:31

know what . I should back up a second and

8:33

just speak about cannabis in

8:35

general , so that everyone who's

8:37

listening understands what CBD is . Cannabis

8:41

is a species of plant and

8:43

, according to the

8:46

government of the United States , how they distinguish

8:48

between the different subspecies of plants mainly

8:51

marijuana and hemp is

8:53

that if whatever

8:56

formula you have has less than.3%

8:59

THC in it , it's

9:02

considered hemp-derived CBD

9:04

. What does this mean

9:06

? Let me take another step further back . The

9:09

cannabis species of plants a

9:11

plant and it has many compounds

9:13

in it . The two most famous compounds

9:15

are THC and CBD . Thc

9:18

is what everybody knows about , what

9:20

makes people high . Cbd

9:22

is a healing component

9:25

of the plant and there have been a number

9:27

of studies and there's lots of anecdotal evidence

9:29

that says CBD helps people

9:32

both physically and mentally . It can

9:34

reduce pain and inflammation physically

9:36

. It can also mentally

9:38

help people who are

9:40

depressed or have anxiety or have

9:43

insomnia or something to that effect

9:45

. People can't really make claims

9:47

like that according to the FDA , not

9:49

yet anyway but these

9:51

two compounds , these two cannabinoids

9:54

THC and CBD

9:56

are the most well-known cannabinoids

9:58

in the plant , but there are

10:00

actually more than a hundred of them . They

10:03

all do something a little bit different . And

10:07

there's even more than just cannabinoids

10:09

. There's other things in the plant , something called terpenes

10:11

. Terpenes

10:15

is something that gives something flavor and smell

10:18

. Terpenes are used in perfumes

10:20

. All plants have terpenes . That's why

10:22

an orange smells like an orange and a banana smells

10:25

like a banana . That's the terpenes

10:27

giving that smell . I'm doing

10:29

a lot of talking . Do you have any questions ?

10:30

so far , I wanted to mention one thing

10:33

that you brought up , and there's a lot

10:35

of CBD misinformation out there . It's

10:37

funny enough , and I know probably everybody

10:39

listening would argue with me , but Amazon

10:42

, which is probably the largest seller

10:44

of anything today in

10:46

the world , carries things that

10:48

are called CBD , except Amazon

10:51

also prohibits the sale of CBD on

10:54

their website . It's

10:56

funny when you actually really look at the things

10:58

that are labeled CBD , they actually

11:00

don't have CBD in it or else

11:03

they wouldn't carry it . It's a

11:05

paradox kind of thing , but it

11:07

just goes to show . Bonnie's

11:09

point is that there's just tons

11:11

of misinformation about there , what everything is

11:13

.

11:13

And the lack of regulation and lack

11:15

of standards . I know that I'm

11:18

sure Bonnie will cover it . But efficacy there's

11:20

a lot of . All right , is this a

11:22

3,000 count , a 1,000

11:24

count , a 500 count ? And

11:27

the potency of the products also varies

11:29

depending on the brand , depending on the

11:32

format , these tinctures , and whatnot

11:34

. But I'm very curious and I'd like

11:36

to learn more .

11:38

Sure no problem . So I'm going to address everything

11:40

that both of you just said . Let me

11:42

go back to the Amazon example

11:44

. You are absolutely correct , steve

11:47

. It's very confusing , and this is

11:49

why I set it out on my

11:51

research journey in the first place and

11:53

why I decided to manufacture

11:55

and sell honest CBD

11:58

products with integrity in the labeling

12:01

and in the formulation . I think

12:03

there's like a gap in

12:05

the industry . There aren't that many people

12:07

providing that clarity

12:10

and education to the public , and

12:12

a lot of people are consuming things that

12:14

they don't really know what they're consuming

12:16

. So if they're buying CBD from

12:19

Amazon , it's not really CBD . But

12:22

then again , I think I've

12:25

become aware of some people

12:27

that are selling CBD on

12:29

Amazon , but it doesn't say CBD

12:31

on the label . There's like code

12:33

words . That doesn't make a regular consumer

12:36

feel comfortable . There's a reason why we have

12:38

labeling laws . You want what's on

12:40

the label to reflect what's in the package .

12:42

Right and then the origin right

12:44

. These products product of the North

12:47

America or South America , united

12:49

.

12:49

States . You get that a lot . Some are made in

12:51

Israel , some are made around and also

12:53

in New York state . Technically

12:56

, anything that isn't labeled properly would be illegal

12:58

, right , bonnie ?

13:00

Yeah , new York seems to be the office of

13:02

cannabis management . It seems to have jumped on

13:05

this and really started regulating

13:07

pretty recently . And it's

13:10

interesting because in 2018

13:13

, when this became legal and Congress

13:15

asked the FDA to manage and oversee , it

13:17

wasn't until a year later , 2019

13:21

, when COVID happened and

13:23

of course the FDA was very busy . They

13:26

were sidetracked . With COVID

13:28

and the vaccines and whatever and

13:30

everything , cbd fell by the wayside . There

13:33

was a little bit of activity at the FDA

13:36

, from what I can see , with people getting some cease

13:39

and desist letters because they were making crazy claims , but

13:42

for the most part they didn't really address it and

13:45

during that time they were very busy . And

13:48

now , since COVID is , hopefully for

13:50

the most part , in the rear view mirror , the

13:52

FDA said okay , let's look at this again . But

13:55

since that time people

13:57

have figured out how to take the hemp

14:00

based formula of CBD

14:02

and make something

14:04

called Delta 8

14:06

, which is intoxicating . The

14:09

THC from

14:11

the marijuana plant is what we know

14:13

is Delta 9 . And

14:15

so this Delta 8 kind

14:17

of skirts the law , because

14:20

the law says

14:22

if it's hemp based , it's legal

14:24

, and that

14:27

doesn't really meet the intent of

14:29

the law . The intent of the law was

14:31

that this would not a hemp

14:33

based product , would not be an intoxicating

14:36

substance . During COVID

14:38

, the playing field changed and

14:41

when the FDA started

14:43

looking at this again , they said you know what

14:45

? We really need Congress to go back and

14:47

redefine what

14:49

the intent is , because the playing field

14:52

changed . So

14:55

now it's in Congress's hands .

14:57

It's funny because we both talked about

14:59

it when it happened that New York state stepped in

15:01

and issued some regulations

15:04

about Delta 8 and basically said it's the

15:06

first of the year it was going to be illegal

15:08

if I remember correctly , Bonnie and so

15:10

everyone that made Delta

15:12

8 products made them

15:15

on sale and tried to dump them all before

15:17

the first of the year . Then the state issued

15:19

another memorandum that says we

15:21

know the regulation doesn't take place

15:23

until January 1st , but

15:26

it's illegal as

15:28

of today , so you can't sell it anymore .

15:30

That's exactly what they did and I think

15:32

there's a lot to be said

15:35

for them . I think they're on top of

15:37

it and I think the

15:40

FDA could probably learn a lot

15:42

looking at what New York has done . I

15:44

want to talk about the different types of CBDs

15:47

and dosing things that you brought up before , george

15:49

. So right now

15:51

we know if you put CBD under a

15:53

microscope you can't tell whether it came from hemp

15:56

or marijuana , but it's a

15:58

cannabinoid and

16:00

, depending on how it's

16:03

extracted from the plant

16:05

, can very

16:07

well have an effect on your health

16:09

. So

16:13

there are different things we can talk about here . But let's start

16:15

with the difference the difference between isolate

16:17

, broad spectrum and full spectrum

16:19

. So a CBD isolate

16:21

is when just

16:23

the CBD is extracted

16:26

from the plant , none of the other cannabinoids

16:28

, none of the other compounds , terpenes

16:30

, whatever and CBD

16:33

isolate is the bulk of what you see

16:35

. That's very cheap in the marketplace

16:37

.

16:38

But that's the purest form , yeah

16:41

that's .

16:41

People call it pure . You're absolutely right . And

16:44

the thing is people associate

16:46

the word pure with good . So when people

16:48

say , oh , I have pure CBD , people

16:50

think , oh , that's great , but it's

16:52

really not as effective as

16:55

if you have the other compounds

16:58

associated . So if you extract

17:00

the plant and all the other cannabinoids and terpenes

17:02

are in it , that's called full spectrum

17:04

CBD . Even the THC that's

17:07

in it that has less than 0.3%

17:09

, has value . Even though it's

17:11

small . It's not enough to get anyone high , but it's

17:14

enough to kick start and

17:16

support the activity of the

17:18

CBD . And the industry calls this

17:21

the entourage effect . When entourage , everyone

17:23

travels together . So

17:25

there grew a need for a

17:27

full spectrum product

17:30

without the THC , and

17:32

so that's called broad spectrum . So

17:34

people should understand when they go to the store

17:37

, are they buying a full spectrum product

17:39

, a broad spectrum product , or

17:41

an isolate product ? Because

17:43

the price is

17:45

reflected in how it's extracted

17:47

. A full spectrum product is

17:49

a whole product . It has the best

17:52

effects , it's the highest quality

17:54

, premium product . Get yourself

17:57

the full spectrum . It's worth the added

17:59

price . Okay , you

18:01

want the entourage effect , you want to feel

18:03

the other minor cannabinoids , the CBGs

18:06

and the CBNs , and in

18:08

total it's a better product .

18:10

It's funny you said that , bonnie . It's just to interrupt you

18:12

for a minute . Just a note for

18:14

everyone listening is that both

18:16

of Bonnie and I's products are full

18:19

spectrum CBD , so we're a little

18:21

partial and that's by choice

18:23

.

18:24

But back to the premium

18:26

quality , and I know Stevie and

18:28

I have talked about this before . The whole

18:30

reason why we're doing this is

18:32

because we want to bring the premium

18:34

quality to the marketplace . It's

18:37

people are getting ripped off , I

18:39

believe , by buying this lesser quality

18:41

hemp CBD , and

18:44

it's really a shame how some

18:46

companies actually market , because

18:49

some people will say that

18:51

they have a hemp based product and

18:53

they charge a lot of money for it and there

18:55

might actually be hemp in it , but there's

18:57

no CBD in it . So if you've ever

19:00

sprinkled hemp seeds on your salad

19:02

or put it in your smoothie or

19:04

had or maybe bought a cream

19:06

that says I don't want to say a brand name , but

19:09

they do a lot of infomercials there's

19:11

hemp in it , but if it's not from the flower

19:13

, you're not getting CBD in it . People

19:17

are charging a lot of money for this and

19:19

there's a lot to be said for the

19:21

placebo effect . Let's put it that way , right

19:24

?

19:24

I know you have somewhere to go , so I don't want to hold you

19:26

up too much .

19:28

I'd like to make this one other . I just like to make

19:30

another point Some people

19:32

put . I like to

19:34

say you buy your CBD

19:36

like you buy your food , if you want it organic

19:39

and non-GMO , without

19:41

artificial ingredients , no artificial

19:43

colors or flavored or taste . It's

19:46

really important that you look for products that do

19:48

that , and I

19:50

have seen on more than one occasion

19:52

. It's very easy to tell if there's additives

19:55

or flavors or artificial colors in it , but

19:57

you can't always tell if something

19:59

is grown organically unless

20:01

you look at a lab report . Well

20:04

, a lot of these hemp plants which

20:06

people think they're growing organically may

20:08

have been grown on soil

20:10

where three , four , five years ago they were growing

20:13

tomatoes or peppers

20:15

or whatever , and pesticides

20:17

and herbicides were used , and

20:20

although they may not be , maybe they're

20:22

not being used now . The hemp

20:24

roots are sucking up what's

20:27

in the soil and so

20:29

those pesticides , herbicides

20:32

, heavy metals , those are all

20:34

introduced into the plant . And

20:36

if you're taking CBD to feel better

20:38

and you're

20:40

taking a kind that's

20:43

not grown with organic

20:45

soil or in an organic environment

20:48

, you can very well be making yourself

20:50

sicker . So I

20:52

would suggest that anybody

20:55

who is interested in buying ask

20:57

their supplier if they can provide

20:59

them with a lab report and

21:02

make sure you read the lab report , because some of these

21:04

lab reports aren't great and a lot of suppliers

21:06

rely on people to not know what they're looking

21:08

at . That's my

21:10

two cents . That's how I want to bring clarity to

21:12

the market . I want people to understand the difference

21:15

between isolate broad spectrum and

21:17

full spectrum and I want them to understand

21:19

the difference of having these

21:22

additives or contaminants that you don't

21:24

want , because if you're taking it to feel better

21:26

, you certainly don't want those extra chemicals

21:28

in your formulas , and

21:31

that's why I'm doing what I'm doing , because

21:34

I really want to . I

21:36

want to help people get healthy and feel good .

21:39

That's such a good advice . I learned

21:41

a ton just now . Full spectrum

21:43

isolate versus conversation

21:46

is now right up in

21:48

my sights and I'm going to definitely take

21:50

a look into all the various chemicals

21:53

and whatnot that may or may not have been

21:55

added , and it's very hard to find

21:57

that regulatory medium In

22:01

anything . You have to do your research , you have to

22:03

be diligent and do your due diligence

22:05

.

22:06

So if you want to learn more , you can go to my website

22:08

and that's my premium botanicalspluralcom

22:13

. You will not only see my products

22:15

. You'll see Bonnie's wonderful

22:17

drinks that all have

22:19

full spectrum CBD . Not

22:22

only there'll be some information

22:24

about the products , but also

22:26

the lab reports in case you're interested in taking a look , and

22:29

if you have any further questions , you can always email

22:31

us at infoabetterlifegscom

22:35

. All right , Thank you so much , Bonnie

22:38

. I appreciate your time . Thank you , Bonnie .

22:40

Thank you , stephen George . I appreciate you having me have

22:42

a good night .

22:43

Thanks , bye .

22:45

All right , take care .

22:47

Bye-bye . Wow , that was very

22:49

enlightening . I had no idea

22:51

that . Isolate is somewhat of a misnomer

22:54

. It gets you in the wrong avenue

22:57

of thought .

22:57

It's funny because it doesn't get absorbed the same

22:59

way as you have all the cannabinoids to

23:02

the person .

23:03

The chemical reactions . And

23:05

this really just took me straight into

23:07

the MSG conversation in the

23:09

cooking world where if you have pure

23:12

MSG it really hasn't

23:14

amplified unless you have a source of sodium

23:17

. You have MSG and

23:19

salt and a variety of

23:21

other components

23:23

like the aromatics and the textures and whatnot , and

23:25

all those combinations will create a much

23:27

more enjoyable

23:30

experience . And I think this full spectrum

23:32

CBD idea

23:35

, this ideology , is exactly

23:37

reflecting upon the same principles

23:39

in cooking .

23:41

It's funny because I've known Bonnie

23:43

for a few years and I know I've tried her

23:45

products and I've

23:47

looked at her formulas and

23:50

I started using them and had

23:52

some great effect on my knees , which

23:55

were really bad , and so

23:57

I made some for myself and

23:59

made it on my label and , like I

24:01

said , we sell it on our website . I

24:03

have the first gentleman probably

24:05

the most skeptical guy I know bought

24:07

his and he was having trouble closing his hand from

24:10

his arthritis and he started using

24:12

it and now he can open and close his hand

24:14

completely and I almost

24:16

want to say come on , are you kidding

24:19

me ? But the truth is the truth

24:21

, right ? I don't know , but if I

24:23

were somebody , I'd be looking to try it . I appreciate

24:25

maybe it's time we move on to something else . I don't

24:27

know where you want to go to .

24:28

It's just fascinating . But I wanted to share

24:31

an experience I did over the past week . I

24:33

made this amazing steak . Steve and

24:36

I know that this is probably

24:38

something all of us listeners

24:40

can relate to is cooking a steak

24:42

at home versus going out to eat at

24:45

a steakhouse , and more

24:47

often than not , we all have a

24:49

certain way we like our steaks , Wouldn't

24:52

you agree ?

24:52

Absolutely Everybody's

24:55

, especially when you're out at a restaurant right and

24:57

spending big bucks at a restaurant .

24:59

And again , more often

25:02

than not it's a hit or miss which is unacceptable

25:05

in my book . If I'm spending

25:07

like 150 , 200 a

25:09

person at a nice steakhouse , it's

25:12

got to be a home run . And yeah , like 50%

25:15

of the time it's a home run , some places a little higher

25:17

, but there's always an element of surprise

25:19

where it may

25:21

not come out the way you like it . And

25:24

there's so many ways to cook a steak at home . My

25:27

first time someone taught

25:29

me how to make a steak they're like oh George

25:32

, hands down . Pan seared is the best way , and I still

25:34

do today , agree that a pan

25:36

seared steak will create the most what

25:38

they call my yard reaction , that char

25:41

on the outside that creates a chemical

25:43

change to the protein , giving it more

25:45

amino acid chains and just

25:48

tons more flavor . So a pan seared

25:50

technique would simply be you

25:53

get a nice piece of meat , let's say sirloin

25:55

, get all the trimmings down at least

25:58

an inch and a half and thickness so that

26:00

it actually has a chance

26:02

of cooking on the outside and keeping the

26:04

middle somewhat pink . But I'm

26:07

in the school thought

26:09

of seasoning before you cook

26:11

so nice salt and

26:13

pepper and then you get a pan really

26:16

hot and you just hit it with

26:18

oil and sear it . I don't

26:20

even touch it for like at least two minutes on each

26:22

side , but basically you're pressing

26:24

down and you're checking the texture and you turn

26:26

it over . Once both sides are seared , take

26:29

it off the heat , let it rest for five minutes

26:31

before you finish it with another

26:34

sear . But this time , instead of olive oil

26:36

, you're using butter , and that butter

26:38

creates the most marvelous

26:40

crust that you get on a nice

26:42

piece of protein . And after

26:44

that five minute wait , okay , you

26:46

hit that pan with maybe

26:49

two , three tablespoons of butter

26:51

and you sear that

26:53

beautiful sirloin

26:55

. Now , if you want to get a little

26:57

bit more fancier , you can bring out some

27:00

thyme , maybe some raw garlic

27:02

cloves crushed , and you throw it

27:04

in the pan and as the oils

27:07

circulate , you can tip the pan

27:09

down and you can take a big spoon and pouring

27:13

and spooning the hot oil

27:15

and butter mixture on top

27:17

and it cascades down the meat and

27:19

now , basically , your whole kitchen and your

27:22

whole apartment , your whole house , smells

27:24

like a beautiful steakhouse and you're

27:26

creating a final touches to the

27:28

steak , and often you can use

27:30

a thermometer . But

27:32

you go to these like really cool kitchens or

27:34

even culinary school and they give you these

27:36

cake testers and you poke it in . A

27:39

lot of times it's synonymous with cooking

27:41

fish , but you stick it in the meat

27:43

and it's thickest part , pull

27:45

it out and you rest it under your lower lip

27:48

and your lower lip is probably

27:50

the most sensitive part of your body and

27:52

you're able to see at what temperature

27:55

that internal temperature of the meat was

27:57

and if it's somewhat close

27:59

to body temperature . We all know the body temperatures

28:01

in the high 90s 98 , so

28:03

you're right under that 100 mark , at

28:06

about 105 , 110,

28:08

. You want to take it off the heat , leave

28:11

it , and there's the carryover heat . Let it rest for another

28:13

10 minutes , make sure all the juices are

28:15

reconstituted back in the

28:17

protein and then you slice and you serve

28:19

and you have what I think is

28:21

a perfect medium rare steak that

28:24

you can serve to friends , family , any

28:26

time you like , and it's , I think , just as good , if not

28:28

better , than a steakhouse experience .

28:31

Well , I'm a Gallagher's guy . I

28:33

go to Gallagher's when I want a good steak . I

28:36

love to go to Gallagher's and I love to get the

28:38

cowboy rib eye for two and it's

28:41

just the perfect steak . Of course , the

28:43

other person always wants it at a different temperature , but

28:46

it's just my favorite place . It's just

28:48

a class act . They make a killer

28:50

old-fashioned . That's

28:52

just not your socks .

28:53

So when you go to a

28:55

steakhouse , do you do it all ? Do

28:58

you sit down and have that seafood

29:00

tower and then you hit the ? Maybe

29:02

the steakhouse double smoke thick

29:05

slab bacon , maybe some

29:07

Slamm oregano oregnados

29:09

or like how do you do your steakhouse ?

29:12

You pretty much just read off my list

29:14

Always the shrimp cocktail , because they're always

29:16

killer jumbo shrimp . They're

29:19

always cooked , poached or whatever , perfectly

29:21

so that they're boiled

29:24

and then iced so that

29:26

they stop the cooking , so they're as crisp

29:28

as the day is long . I always put white

29:30

horseradish in my cocktail

29:33

sauce to give it a little spice , a little more

29:35

, a little more kick . Not the basco White

29:37

horseradish , absolutely . And then I love

29:40

the cowboy rib eye or

29:42

the tomahawk rib eye , and

29:44

I think the one at Gallagher's is about $185

29:47

for two .

29:49

That's a serious ticket .

29:51

Yeah , and to me .

29:52

I get it . It looks fantastic and

29:54

it's called a tomahawk Like there's

29:56

so much testosterone running through your veins , you

29:58

know , at a steakhouse , so it's hard , it's

30:01

very hard to hold yourself back , especially

30:03

if you're there with your boys and you know you

30:05

. Yeah , that top . But I think you're paying for

30:07

the bone .

30:08

I'm just a little maybe to be honest , I've

30:10

never been to Gallagher's with my boys , just to

30:13

point that out . So

30:15

you hope that you track down a girl that

30:17

actually likes steak and thankfully

30:20

I at least know a couple so over

30:22

the course of my life that really loves steak

30:24

and that's a special pawn , though

30:26

, when you find a girl that you like and

30:28

she happens to love steak and

30:31

you just feel that all the stars are aligned and

30:33

it's a wonderful night . Absolutely

30:36

, but there's great fish at Gallagher's . I mean

30:38

stuff . Shrimp are amazing , the

30:40

stuff flounder is amazing , the

30:43

lobster is amazing . Matter of fact , risking

30:46

not to change the subject , I was in New

30:48

Jersey the other day and had dinner

30:50

in a place in Fairlawn called Oceano

30:53

, I think it's called . It's in Fairlawn

30:55

on Sallow River Road , just before

30:57

you get to 208 on Route 4 . And

31:00

I think you saw the pictures . I put them up on my

31:02

Instagram . I had these were like two

31:04

pound monsters , so

31:07

I had shrimp cocktail and two pound

31:09

lobsters and my

31:11

dad roasted beets

31:13

that were phenomenal , which some

31:15

kind of I

31:18

don't know . I kept wondering what it was

31:20

. Is it a cheese ? Is it a potato

31:22

? It was a lump of something in the middle of it

31:25

and we just sat there and kept

31:27

tasting it and trying to figure out what it was . I had

31:29

never figured it out . She may have asked

31:31

, though , so she may know what it was , but our

31:34

lobsters were fantastic . They were large

31:36

, the tails came

31:38

right out . It came with some incredible

31:41

French fries .

31:42

Were these broiled or were they steamed

31:44

?

31:44

They were broiled , I would say they

31:46

may have said steamed , but they were definitely

31:49

broiled and they had some kind of dry rub

31:51

or some kind of seasoning on top . Yeah , and

31:53

they clarified butter and then they also

31:55

put green beans in the body

31:58

of it , so you didn't have to look at the row or

32:00

whatever was going on in there .

32:03

I don't mind that stuff . Oh , you're Japanese , yeah

32:05

.

32:05

That's Americans . We don't

32:07

like anything we don't like .

32:08

Yeah , and the claws are broken

32:11

.

32:11

The claws are broken . I ripped it out . I did

32:13

spray her claws when

32:15

I broke it open , but it was really good

32:17

. I would recommend , if someone was going for fish

32:19

. That would be my place

32:21

, because I'm going to go back there again , because

32:24

I noticed my I don't really I'm

32:26

not a fish guy , but Dover

32:28

Soul from Holland , right , Dover

32:31

Soul is like from someplace like that Denmark

32:34

, Holland , one of those countries that Americans

32:36

can't tell which ones are all the same . So

32:39

, and really I love Dover Soul

32:41

.

32:41

Steakhouses . Do Dover Soul so

32:43

well I know Beautiful .

32:45

And a lot of times Dover Soul won't be on a menu

32:47

. It's one of those non-menu items

32:49

because they don't get that much . So you have

32:51

to know . There's another place that

32:53

I , another fish place happens to be

32:56

in New Jersey that I absolutely love and it's called Varka

32:58

. It's in Ramsey and

33:00

, strangely enough , it used to be a . When I was

33:03

a child , my parent , my grandparents

33:05

, had their 50th anniversary party there , but

33:07

it wasn't Varka . It was like the seven

33:09

C's or something like

33:11

that , and it was like an old

33:13

school . I remember it being

33:16

beat up . But Varka is a great restaurant

33:18

. One of their specialty

33:20

fishes is loup de mer

33:22

. Loup de

33:25

mer , excellent fish in this butter

33:27

lemon sauce . They have the

33:30

chips from . They fry

33:32

the zucchini chips that

33:34

you get as an appetizer and you eat

33:36

the whole thing , and then they make a great

33:39

Greek yogurt with honey

33:41

and sour cherries for dessert

33:43

. And then they also have a donut

33:46

machine and they make these kind of donuts that

33:48

are just outstanding . I

33:50

love Varka and I really recommend Oceano

33:53

. If anyone's in New Jersey listening for

33:55

a place to go , yeah .

33:57

I'm actually from . I think we're both from New Jersey

33:59

, and I grew up in Central Jersey

34:01

where , when it came to seafood

34:03

, nothing compares to Tokyo . Okay , granted

34:06

, but we had a place called Barnacle

34:08

Bills in Romsen .

34:10

I've actually been there , yeah .

34:12

What about ? There's a place in Long Branch called Rooney's

34:14

, right on the water . That's another great

34:16

place for seafood . And then , when it comes to

34:18

steak houses , this place

34:21

is closed and it hurts my heart to even

34:23

consider thinking about that right now . It

34:25

was a place called what's your Beef in Romsen

34:27

and you go up to the butcher

34:30

and he would put his knife onto

34:32

the primal cut and then he would say

34:34

when , and he would slide it down and it

34:36

would be like half an inch and a half two inches and you'd

34:39

say stop , and then he would slice

34:41

it , he'd weigh it and this would be like

34:43

a 22 ounce New York

34:45

sirloin and you're like absolutely yes

34:47

, and they would start cooking

34:49

at their trim it , season and cook it while you went

34:51

to the salad bar . And the salad bar

34:53

was no joke , maybe 20

34:56

feet long , it would make a huge

34:58

L and it had everything . And they're

35:00

looking to have you fill up on that

35:02

. But that whole experience is my

35:04

childhood of a steakhouse and now , being

35:07

a professional , you move to the city and

35:09

you go to iconic places

35:11

like Strip House or the

35:13

one in the Time Warner Building , porter House

35:16

, and then you have all the Wolfgangs

35:18

and the Peter Lugers , and the Steakhouse

35:20

is on and on , and I think today the

35:22

big name is Four Charles , and all

35:24

these places do a tremendous

35:27

steak service and it's hard

35:29

to walk out of those places without

35:31

spending $250 , $300

35:34

a person . If you really want to get

35:37

that experience , you want to live

35:39

again as a child . I don't know where

35:41

how I got onto this topic , but I just love

35:44

steak so much and I just had to talk

35:46

about steaks .

35:46

It's funny . You brought up a butcher asking

35:49

you how thick you wanted it . There's a

35:51

butcher in Eastchester , Westchester County

35:53

, which I used to go to my father-in-law and

35:55

he would have him pull out a whole

35:58

side of ribeye and

36:00

he would go how thick do you want them ? And

36:02

my father-in-law , my ex-father-in-law

36:04

he's passed away . He was one of the

36:06

great men I've known in my life and

36:08

he would just say make them

36:10

two inches . And he would make at 14

36:13

ribeye steaks . And

36:15

no matter who came over , he would say you

36:18

want a steak , I'll make you a steak , I'll

36:20

make you a steak , no matter what time of day

36:22

, it could be two o'clock in the morning

36:24

, he would make you a steak . That was his love language . That

36:27

was his love language and that's what he was . He was a very caring

36:29

person and cared about everyone and he used

36:31

to love to put a slice of American

36:33

cheese on it . He would

36:35

put a slice of American cheese . What

36:38

are you going to say ? No , the guy's making you a steak at two o'clock

36:40

in the morning . But it's funny , when I

36:42

first , the first time , I met him , I came home with my

36:44

ex-wife when we were dating , and we came home at two o'clock in the

36:46

morning . He came down and it was like his

36:48

PJs and he's trying to cook me a steak

36:50

on the grill outside at two o'clock in the morning . I'm like

36:52

we just ate . We came from the restaurant

36:54

and he'd be like , that's all right , you can have another

36:56

steak . And he was like

36:58

that all I know and he always wanted to feed

37:00

you and he just did an amazing job . Yeah

37:03

, he was an amazing man . He helped

37:05

every person he touched and he was

37:07

as thoughtful and as caring as any human

37:09

being I've ever met in my life . I

37:12

know we got off a lot of topics there .

37:15

I feel like we need to go and have a steak on

37:17

his behalf .

37:19

Salute to the steaks , yeah

37:21

we're actually coming up on his birthday . It

37:25

would be we would go

37:27

out . It was just funny to go out and eat with because he

37:29

wanted you to have a good time in the old school

37:31

Italian thing . Right , you got to

37:34

eat . We would go to a steakhouse and then

37:36

he would say to the guy , can you bring me a

37:38

rack of ribs for the table ? And

37:41

I'd say to him what table it's , you and I . You

37:43

just ordered all these steaks and

37:45

he'd be like so have the rack of ribs . So he ordered

37:47

. We went and eat eggs Benedict once

37:49

at a restaurant where you could have breakfast

37:52

, and he ordered a rack of ribs on the side . So

37:54

we're eating eggs Benedict and then we ate a rack of

37:56

ribs . He was funny .

37:58

These people exist . You know that's a funny

38:01

story because that reminds me of my

38:03

. So I'm in the food industry and I represent

38:05

a few different suppliers . One is

38:08

the pork

38:10

supply that the family is called beelers

38:12

and it's fifth generation

38:14

, run by Tim beelers . Daughters Tim

38:17

, still head of the household , that's

38:19

an Issa and . Abby , have

38:21

taken the reins and really helped

38:23

expand the scope of beeler pork

38:25

. But one of the funny stories

38:27

was we were in Japan together

38:29

. I took them to Japan and toured around , tried

38:32

Japanese pork and how similar Japanese

38:34

pork was to their pork , which is a testament

38:36

of how good American duroc

38:39

breed pork is . That's

38:41

a whole different episode that I'd love to talk

38:43

more about and perhaps we'll have them on as guest

38:45

speakers . But what cracked me up the most

38:47

was when Nissa told me a story and

38:49

she's , of course , she's obligated to order

38:51

pork when she goes to the restaurant

38:53

because they're using their pork and you want to

38:55

test and see how it's cooked and how

38:58

it performs as a entree . But

39:01

she would always order

39:03

a side of steak and and

39:05

it confused the waiter sometimes oh

39:07

, did you want the steak or do you want the pork ? And you'd

39:10

have to clarify no , I want the steak as a side

39:12

, instead of the potatoes , I would rather have

39:14

a steak . That was the story that always linger

39:16

whenever you talk about People

39:18

who over order , and also I think I'm

39:21

guilty of that as well when I go to restaurants

39:23

and when people who know

39:25

me the best they're like just let you order and

39:27

often not often

39:29

every time I'll order More

39:33

than needed . If it's eight people at

39:35

the table , I'm ordering for 12 .

39:36

If it's four people , I'm ordering for six the

39:38

first time I went with him to a sushi restaurant , he

39:40

ordered everything on the menu , everything

39:43

on the menu and I'm like we got to try

39:45

it . Let's try this , let's try to see the

39:47

sea urchin , let's try whatever , and I'm like

39:49

I don't really eat that . I mean , this is my , let's order

39:51

it , let's see how it is . So we ordered everything

39:53

on the menu .

39:54

It seemed like everything there's . There's a little bit of things

39:57

, selection being

39:59

made true , yeah , yeah . We

40:02

covered quite a bit today . We did I like

40:05

. I liked all the CBD knowledge

40:07

. That was very informative .

40:09

But I still have one surprise for you left , george

40:11

. Yeah , that's the in-between baking my

40:13

bread today that I made a batch of taro

40:16

, which is that Italian Candy

40:18

. It's a nugget , and I make it with

40:20

Marcona almonds and pistachios

40:23

.

40:24

This batch has both Marcona and pistachio

40:27

.

40:27

Wow , that is in the other Roman

40:29

. When we get done we're gonna cut some out and try

40:31

it . I hope it's as good as it

40:33

usually is . I made it made . Lately

40:35

I've been making everything a little different , so hopefully

40:38

it's as good as it usually is , because

40:40

I didn't have time to make it the old Roman method

40:42

where it takes Three

40:44

hours and you stir the whole time . I

40:46

made it in between the bread and In

40:50

watching 500 days of summer . Well

40:52

, welcome back everybody . We just had a little Toroni

40:54

break . It's a little softer than it usually is but

40:56

a run , a break , awesome . Toroni

41:00

is pretty good . It tastes . It

41:03

tastes as good as it usually does . It's a little softer

41:05

. I don't know if the nuggets a little you

41:08

just made this correct .

41:09

Yeah , may take a little bit the harden the

41:12

Marconas are crunchy , flavorful

41:14

, aromatic , beautiful

41:16

chunks of pistachio . And Then

41:19

you have this edible rice sheets on

41:21

top and bottom to keep it from sticking

41:23

to the fingers .

41:26

Yeah , usually it's usually cuts into squares

41:28

and it's hard and I can put it in a little candy

41:30

box and I give it out as gifts sometimes

41:32

, when you're an old

41:35

friend that strangely enough doesn't speak

41:37

to me anymore had me make it for her , for

41:39

all her teachers , because

41:44

she wanted to thank them for how great they were to her

41:46

children that year . And I

41:48

made a whole lot of it and put

41:50

it in little Boxes with ribbon

41:52

and everything and it was quite a gift . But

41:54

this one seems to be soft , but maybe it's

41:56

. Maybe it's because it's hasn't been

41:59

long enough .

41:59

It's hard how many parts of the egg is the

42:01

egg yolk in here ? Is it just the worst that you're

42:03

beating to make a meringue white ?

42:05

You take sugar and honey , heat it to 315

42:09

degrees , then you let it cool down to

42:11

300 and then you

42:13

have beaten eggs till a soft

42:15

, stiff peaks it was soft

42:17

peaks soft and then take a few tablespoons

42:20

of the hot mixture and put it in so you

42:22

don't cook the eggs . Then

42:25

you add it all together and you keep beating it . No

42:27

, I see now fold , but you're just Wisking

42:30

away and I think it needed to be

42:32

whisked a little bit more . That's why I think it's gonna be soft

42:34

.

42:34

But , who knows , super airy , I

42:36

feel like the whisk did his job . Delicious

42:39

, has a savory

42:41

element to it , but definitely a

42:43

dessert sweetness . Yeah

42:45

, that's nice . Sugar honey

42:47

nuts .

42:48

So I Think

42:51

that's it for this week . I know episode

42:53

four , episode four in the can

42:55

a little editing may be done , but To

43:00

everybody out there that has been kind enough to

43:02

listen , we really appreciate it .

43:04

I think this week we're gonna really put a lot of the

43:06

material on Instagram

43:08

and , for communication purposes , the

43:10

direct messaging on Instagram is probably

43:13

easiest for all our listeners . We encourage

43:15

you to do that . And yeah , just

43:17

take a look at all the different recipes that we're gonna post

43:19

, the step-by-step pictures , and Perhaps

43:22

if we're on Vacation

43:25

, where you travel somewhere , we may post

43:27

things on our travels and whatnot

43:29

. I know you have a very exciting

43:32

guide trip coming up and we

43:34

can let you sail into the sunset

43:37

with that .

43:38

So I don't do guide trips usually

43:40

. I don't know why I just don't

43:42

, but this time I was asked

43:44

to go fly fishing , something

43:47

I haven't done in 20 years . I

43:49

don't have any of my equipment because Somebody

43:52

threw it all out and leave it at that and

43:54

but you got to go on a spending spray . Spending

43:57

spray , but some wonderful equipment

43:59

and hopefully my new waiters are

44:01

downstairs and hopefully they fit , and

44:05

I'm looking forward to going and I

44:08

don't care what goes on , I'm gonna

44:10

enjoy myself , whether it's fishing

44:12

or just hanging out . We rented a cabin

44:14

which is more like a

44:16

four killer , four bedroom house and

44:19

it's right off the river and so it's gonna

44:21

be fantastic .

44:22

If I sing , nice equipment is an understatement

44:24

. I saw a few pictures that

44:26

you snapped at the store for me and we're

44:29

talking about sage rods

44:31

and some fantastic reels

44:33

. I'm sure the waiters and the boots

44:36

and all that gear is gonna be top-notch

44:38

as well . Plus , you're going to was

44:41

it Virginia to fish West

44:44

Virginia West .

44:45

Virginia . So

44:47

I am trout . I am excited

44:49

about that . I love to fly fish

44:51

. I used to do it many moons ago when

44:54

I lived in Vermont . I did a lot of it and

44:56

it's just a good time all the way around and

44:58

I am so looking forward to it and

45:00

it's good to get away for a week . Hopefully the weather is

45:02

nice . I know I'm cool with some very

45:05

experienced fly fishermen so

45:07

I will definitely look not in the

45:09

part as they do but you will definitely

45:12

have a nice cigar in your mouth , though , so let's

45:14

, that is a possibility . That is a possibility

45:16

and to say that I played golf . On Monday too . It's

45:18

the day with a golf outing . We raised money for the

45:20

Italian American Club , so that

45:23

was , I'm sorry , the American Italian

45:25

Club and we did that . It was a beautiful

45:27

day and and that felt good and I

45:29

could barely walk the next day , just like most days

45:31

after I played golf . But I think that's it , george

45:34

. I think we covered a lot of ground today

45:36

. Maybe two weeks

45:38

. No , I think we'll be back in a way . No , I

45:41

think we'll be back in a way . This is

45:43

, this podcast isn't gonna launch next week

45:45

because we launched one yesterday . This

45:47

will be launched next week and the week

45:49

after . We're gonna have to rush a little .

45:51

Okay , we'll catch up . Perfect , All

45:53

right . You everyone . Thanks for listening , see

45:56

ya .