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You're listening to the briefing first broadcast on the fourteenth of March twenty nineteen on monocle twenty four. Live from London. This is the briefing on Monaco twenty four. I'm Ben Ryland coming up while the eyes of this country are watching these games. They take a me to bring our attention and our focus to this problem to ensure that we fix it. That is why they're doing it. And I can think of nothing more American than to peacefully stand up or taking your life. Anytime anywhere anyways. Thank you very much Raskin one other ship. He's a full of punk rock, and he's running for president will ask you bet. Oh, a rogue has what it takes to win in twenty twenty. We'll also look at how Moscow remembering the invasion of Crimea and explore what defines a recession plus Monaco's design editor Nolan Giles fills us in about a trade fair. That's dedicated to water and in a gene that's ahead on the briefing live from London. The Texan democrat Beto raw says he will run in next year's presidential election. He becomes the fifteenth member of his party to declare that he standing full the top job. Let's get more now with Scott Lucas, who's a professor of US politics at the university of Birmingham, Scott. It's a crowded field. But look as far as public image goes better really brings quite an edge, doesn't he? Well, yeah. That house got charisma, and he brings spectacle to an American politics that often thrives on it. And I don't be special in a bad sense here. The the ability that he had to galvanize not only people in Texas when you ran for Senate last year almost upsetting Ted Cruz, but outside of Texas where people just sort of were brought into his town halls were brought into some excellent oratory. And then just also the idea of here's a guy who skateboards or late night burger runs. So that accessibility that you know, he is in some ways one of us at least if one of us is on the central the central after the democrat party the question with bedtime. I think it's going to be as you get into the long haul of the primary season with such a crowded field. He's got the spectacle. Does he bring the substance, and that is where does Beto stand on climate change? Where does he stand on the key economic issues where does he stand on foreign policy issues? The real issue right now that it's sort of defined him. Because it's been linked up to the spectacle is immigration that he's been a counterpoint to Donald Trump's war on immigrants that as as Trump was going to the border last month to hail this mythical wall bento had a competing rally which actually held up the idea that immigrants are not invading America their contribution to it. If it can galvanize not, you know, opinion, not only on that issue. But galvanize opinion on other issues where he Mark self out is different not only from Trump from other Democrats. Yeah. This guy is very much viable contender. Scott, you would just talking about a policy issues and Dula via the nitty gritty all the weeds of politics is we might call them. It did occur to me that the rapid rise that we've seen bet who are rule behind better. Oh rogue anyway. So it does seem to belie a bit of an absence in the what we might call the they needed gritty of politics that rapid rise in Perth, despite he's relatively limited experience might show that in the post Trump era, perhaps. Perhaps qualifications experience and policy movements don't necessarily count the way that they once did. Belt once on all of us because part of what accounts for about toes rise was the use of social media. He and his staff extremely talented with it. But if we just allow ourselves simply define people through social media, and I'm speaking about other media outlets. I'm speaking about other commentators and journalists speaking just about us as people then we fall into the trap. And the fact that matter is is that Donald Trump for too long evaded scrutiny on a number of issues because of the stardust of his Twitter feed Beto Rourke and every other candidate in the democratic field. I think really has to Mark themselves out, and we have to be responsible to Mark themselves out to what is green green new deal. What are we going to do about the environment? What are we gonna do about tax benefit only the wealthy? And so at the end of the day if we don't do that. That's not just an issue with detto. That's an issue with people in journalism and in other areas, not doing their jobs. Well, looking at that from the perspective of someone inside the Democrats right now, I'm just a assuming that someone might. Be thinking of it from the opposite perspective that during the during the election where Hillary Clinton was running Hillary walls out there all of the time really hammering down on what what her policy positions were. She was talking like a politician. She spoke about her experience. And and all of the the breadth of experience that are all around the globe that she could bring to the job. And you know, a lot of people did say, she is the most qualified person in the Democrats full of this position. But that message just didn't get through. So if we look at someone like better rock shoal, he's a master of social media. He's being driving self all over Texas and documenting that Olivia Facebook and whatever else he's met with Barack Obama. He's been interviewed by Oprah. He's ticking all the boxes sofa full four an Obama esque election victory, isn't he there's other people who arguably taking boxes as well. I mean, whether we you know, we could see Kandla Harris come forward. We could see Bernie Sanders galvanize people on the progressive side because he can be quite effective doing. I come back to the point. I made just a minute ago. The failure in two thousand sixteen was that there were policy issues that were out there. There were important to basically how about health care about education about how the United States comes out of that two thousand two thousand nine recession, but the media was transfixed in part on Donald Trump soundbites, and even his scandals that even the scandals which were you know, him bragging about sexually abusing and harassing women. We didn't go to the issues about what it meant for an American society beyond the hashtag may to. Well, here's makeup time. In two thousand twenty is not just the candidates themselves who can start to define themselves on the issues, but we can engage in a dialogue with them. And I actually think that this crowded feels a real opportunity for the Democrats the far from having a single candidate. Like, a bet of just walks to the nomination this crowded field enables the Democrats to work out. The fact that they don't just want four more years of a Trump esque carnival with its outside. And with its downsides mainly its downsides today, actually realize America's in a very critical point right now and simply playing to the galleries that ain't going to be enough in the next twelve months. Well, if we look at the other candidates who is still running it does seem as a lot of Democrats of Ewing. Joe Biden is still safest pair of hands to take the Democrats into the election of the GOP, of course, soya Jeb Bush in a very similar way some time ago. Do you think that that her jumping into the contest now radically alters the the dynamics of it full the other hopefuls? Personal on by. We'll see if by comes in small, which is what we're expecting. But I think the Biden factor, which I'm sure we'll be talking about when he formally declares raises. This question of whether the Democrats go with someone who has the name recognition right now. He and Bernie Sanders or the lead the polls because more people know about them. But by an of course is in his late seventies. He's an old white guy and a Democratic Party of diversity with so many talented women candidates with so many talented candidate through people of color, then you don't necessarily need to go down the safe route. I think at least for me right now, I'm simply not going to Mark out any one candidate. Instead as we get to the first base in June. I want to see where the democrat party is laying out the groundwork across a whole range of issues because at the end of the day, whoever the victorious candidate is whether it's a by the Beto award Cassandra's, accusing gillibrand a camera heroes Pete good gig. It's. Got to be someone who can undo what was done in two thousand sixteen in the general election and realized that spectacle and scandal you've got to counter them with a positive message about a better way forward from the environment to the economy to the state of the world. Indeed. Well, he's due to be on the cover of Vanity Fair in the next issue. So perhaps it's a spectacle of a different kind, but very much still in the making Scott Lucas, thanks for joining us here on the briefing. It's nine minutes past twelve here in London. Let's dive into the business news. Now, they're all signs that China's economic slowdown is deepening with industrial output having its worst start to a decade will joined on the line by you and poets from Bloomberg UN. It wasn't old lady. Dada from China, though, wasn't Hello. Ben industrial output week property investments booming. That's the kind of headline you could perhaps have coming out of the UK or another European country over many of the policies, but the headline is from China. We had lots of data from the world's second logical today. And most of it pretty gloomy industrial output had its worst start to a year since two thousand nine retail sales expanding their slows pace since twenty twelve. The unemployment rates jumping to five point three percents in February up from four point nine percent in December. That's the highest unemployment level in China for two years. Now, that's jumping Jefferson's coming. Just days off the premier. Early announcing an employment first strategy as a key parts of China's economic policy for the coming year on the upside that property investments jumped by eleven point six percents. It's it's us the highest rates since late twenty fourteen inch on say put any people putting putting their money into property and China, and that's boosting prices on that front. Interesting. How China's responding to the slowdown politics make his have signal recently that a debt fueled investment, boom. Which is how China's responded so often in the post is not going to be the way they respond this time and instead tax cuts tax reductions off as much as to treating Yuan over the coming years going to be the main plank of countries economic policy. One more China headlines to bring you the Trump g meeting, which we thought would we'll take place joy much, where they're expected to sign off the end of that trade will well that's being delayed and couldn't take place now perhaps. In april. That's hit stocks a little bit today. You inlets girl ahead a little bit. Now, we've all had bad days at the office. This was particularly bad one. For Mark Zuckerberg that wasn't yes. Facebook's on the guy in one of its most widespread and persistent system outages Spain hitting not just the main social media, but he's Instagram and messenger from about lunchtime. In New York yesterday uses encountered any partiality pages on content at tour with a message saying that an error had occurred. Now, the problems are still ongoing the concerns about odd sales, of course, which is how Facebook makes its money not seats lifeblood estimated Facebook generates average daily revenue from sales of about one hundred and eighty nine million dollars. Some of that's will have been affected. We know that the house is didn't just hit the US will took place in Japan. The Philippines, Peru and major cities in. Australia among other places. Facebook is the world's America's fifth most valuable public company. It's a pretty huge organization Hsieh's down some two percent in pre-market trading today. We have the Instagram is back online though with Facebook choosing to use Twitter to tweet that we back. So that said he's one part of the network, which is now functioning, oh, dear bad news for endless scrolling through social feeds, I can confirm. However that the monocle twenty four app is old smooth sailing you impulsive Bloomberg. Thank you very much for joining us on the briefing. Thirteen minutes past the hour. Russia's central Bank has released a new coin to commemorate the annexation of Crimea. It took place five years ago. And was condemned by leaders across the world, let's get more on this now with the Russia analyst and regular monocle twenty four contributor Stephen deal. Steven banks all of the world released commemorative coins all of the time. Was this one any different? It's it's actually this is a coin has going into had gone into circulation. So it's actually something that people can use the daily lives. Unlike the commemorative coin launch five years ago as a boost for President Putin, which was just commemorative you couldn't spend it. But this one is a five ruble coin and on the reverse the one-sided says five rubles on the other side, it has a picture of the bridge, which now links Crimea from with with catch across the across the water. It's just another example of the supreme insensitivity of the Russians or indeed the deliberate way that just don't care what people think because of course, this bridge is in itself is very controversial. If the annexation of Crimea, the seizure of Crimea from Ukraine as you rightly said was with no incontrovertible. But no one else around the world recognizes it actually building the bridge was I will controversial because it linked Crimea to the Russian main. But also, of course, there's been so many incidents around it most notably a couple of months ago when Ukrainian sailors that had that shit Brown, and then they were taking prisoner and they're still being held in Russia. So it may be a small coin not worth a great deal. But I it's a real way of our American friends might say show showing the thing to to the rest of the world. And particularly the Ukrainians will. Indeed, the the the Bank described it as commemorating Crimea's reunification with Russia, quite deliberate wording that one would. Expect sir is that how you think the bridge is actually being seen as not just a way of getting from one place to another. But is also quite a symbolic thing. Oh, it's it's definitely symbolic and at the same time, very practical. Because of course, there is no land link to Crimea from Russian territory and one of the augments and one of the fee as Ukrainians it's been going going on since the Russian seize Crimea. And it's don't you the war in eastern Ukraine is would that shortly carry on the war and take it further south? So they could create that land link it hasn't happened as yet it's not say won't. But it's the the war isn't is still going on. But it's not quite as as vicious. It was when it started five years ago. So what's happened is therefore the Ukrainians have actually done things like, you know, cutting off power and cutting off the water to Crimea, which is caused huge problems with people living there. So this this bridge, which now can bring traffic. In means that you know supplies can be brought in much easier by road. So there is you know, there's a bright who simple practical side to it. But it's also very symbolic side. Well, if that were intended as simple as one would expect that there are many other ways that they could have gone about it that might have created more of a public spectacle and attracted more international attention, issuing a coin is I it's quite aimed at local people, isn't it. It's not really something that everyday people around the world going to come into contact with unless you traveled to this part of the world, which for most people is probably unlikely is it fair to cool this propaganda. And if so who who is it actually trying to talk to I would say, I would say it is propaganda. And in this case it is specifically aimed at the Russian people. Because what is particularly interesting for me is that this is a five ruble coin now the Soviet Union had a history of issuing one ruble, commemorative coins. So for example in sixty seven. They issued a one ruble coin of which could be spent to commemorate the fiftieth anniversary of the Bolshevik revolution three as later nine hundred seventy one hundred years since the birth of Lenin. An indeed if this television, I could have brought something I have quite a few of these. And they they were brought in and they were very popular and people use them. Now, you may think that was a one ruble coin. And now, it's a five ruble coin this, of course, has taken into account that was huge hyperinflation in in Russia in the nineteen nineties. So one ruble, officially was worth about one dollar. One ruble now is officially worth about sixty five dollars about. Eighty four rubles to sorry. The other way around sixty five Rupe was worth one dollar eighty five. Rubles is a pound of British pound so five rubles, you know, this is this is like a kind of five cent coin. I mean, this is is the sort of thing that it's almost comical. But for the fact that Russian people all over Russia will see this in that daily change. And so it this one really is aimed them. And as you say, I've been scouring the the the the the media to find reference to essentially very difficult to find any reference. Doj Avella had done a piece on it in Germany and the done in English as well. But otherwise, it's pretty well been ignored by the media. In Dade context is K as Stephen DL, always good to talk to you. This is the briefing Hayes. What else is making us today? Boeing's entire global fleet of seven three seven max aircraft has been grounded. The US Federal Aviation Administration said evidence found at the scene of the airline crash had prompted the decision to temporarily ban. The jets the FAA had previously decided to allow the planes to fly. British MP's will vote later on whether to us the EU full permission to delay. Brexit parliamentarians have already voted to reject a no deal Brexit under any circumstances. And the Prime Minister Theresa may has known said she will hold a third vote on her Brexit deal and Japan is considering allowing North Korean athletes to compete in the twenty twenty Olympic Games sanctions currently in place, which ban athletes, only hermit nation from entering Japan. But Olympic organizers say that the strict rules could be relaxed to help peace efforts only Korean peninsula. This is the briefing. Monocle twenty four. Just about twenty minutes past the hour. Turkey's economy is officially in recession. But what exactly does that mean? Well, monocle Andrew Mullah presenter of global affairs program. The foreign desk has this report. To dispense with the bat technical bones. If the issue I you recession is what he's declared to have occurred when a given country has recorded two consecutive quarters of falling economic growth. The term has a political resonance beyond that. However, no national lead alikes hearing it altered on their watch one quarter of folding growth can be styled out as a fluke a blip a glitch or an accident two and voters might start to blame those elected which given national leaders are usually the first to help themselves to old available credit for a growing economy. It's only fair enough. According to Turkey's officials stats Buffon's. The Turkish statistical office Turkey's economy is now in recession figures just in for the last quarter of two thousand eighteen suggest a two point four percent. Shrinkage of the economy following a one point six percent contraction the cool to before that. It's not good. But it's not a disaster. Turkey's president Richard type Dewan is entitled to point to a wider context. Which is that two thousand eighteen over all Turkey's economy grew two point six percent and in two thousand seventeen by seven point four percent. And that they are many European nations. Which would trade the present figures for those? Tell us. Bidding Jila took two. Oh, the one might also reasonably gesture indignantly toward some factors not entirely within his control like a trade war with the United States with which Turkey is presently at loggerheads on a number of fronts. The US wishes Turkey dessert from purchasing missile systems from Russia and took wants the US to hand over the exiled cleric Fatullah Gulen who the one piece to believe is personally responsible for any misfortune, which may before the nation. He leads. All this did Turkey's already weasing currency, no favors and prompted a raising interest rates which had the predictable effect of discouraging burrowing Turkish businesses and by Turkish from buyers and compasses the other aspect of recession. That makes nations nervous is that in a connected. Global economy. They can be contagious recall. The unused desperation to quarantine grease a few years back, and he'd come through the population not much bigger than London's Turkey's economy is huge certainly one of the world's twenty biggest and intimately interlinked with the economies of trading partners in the Middle East and Europe, especially which is why when a country like Turkey Fulton's into recession anxious observers stopped wondering who might be next and how many more might join them. And if we look at the major economies either in Europe or Europe, adjacent we can see that Turkey has been beaten to it by Italy. The EU's fourth biggest economy, which as of earlier this year tip into its third recession within the law. Decade. There is also the curious case of the EU second biggest economy, the UK, which as we go to way of may be days away from leaving the EU without withdrawal real deal saying analysts who believe that this won't trigger an immediate recession on not easy to find a shambolic UK with Dorrell would ni- certainly have a similar effect on land which had been recovering remarkably from the financial crisis of two thousand eight to the extent that last year. It was the fastest growing economy. The one everyone in Europe is watching however is Germany this is not just because of what Germany is either. He used biggest economy, but because of what Germany has come to represent a e a reliable pillar of stability. Germany avoided entering recession in the last quarter of two thousand eighteen by the thinnest possible margin. Posting economic growth zero we have to go she going on with numerous countries right now to pay a lot of money to the United States. What we're doing for the I wouldn't say that thrilled because they've had many many years with it didn't have to pay. So now, they're going to have to pay and the one everyone everywhere is watching is the United States, which is nearing decade without posting recession although gathering chorus of Jeremiah's of warning that this run may be coming to an end a recent survey of American business, and by the end of two thousand twenty one at the latest consumer confidence plays a big part in how these things go. Of course, where the US is concerned, we may be poised on the brink of an interesting experiment. How do consumers and investors and banks and importers respond when it country slides into a recession, which it's president insists isn't even happening for monocle twenty four. I'm Andrea moolah. Now, thanks to Andrew moolah. The for that report head to our website monocle dot com for more from the foreign desk team. You listening to the briefing. Tom now to jump into today's newspapers with Monaco's news editor Peter I pay literally surrounded by newspapers. That's a good sign feel like a hamster. Of some description pleased to say, you don't look like a hamster today though where shall we start with? So today we're going to start with an unusually excise trend. So we an hash cannabis smokers would never normally associated with strenuous exercise. But it is being used in yoga classes in London in a new. Popular Jim chain is providing close cooled Canada bliss to bliss Canada lists for those playing it. And I say, do you see well, they've of so you go you'll given a patch infused with kind of deal known to CBD, which is the one of the active ingredients in derived from kind of this, and that it uses a tiny level of set ingredient to induce you into a trance like state while you exercise stretched XM do deep breathing and all of that kind of thing, you know, convinced that that would actually be helpful. I mean, it might aid some sort of stretching that might otherwise be a bit beyond reach. But who knows the sorts of damage, you might do without realizing it go, you know, sweaty room of seeming bright lights, you've got people surrounding you. You've got somebody ten you olders. I think that that has all the hallmarks of a panic attack in waiting. Well, before we panic any further. Let's move ahead. What else have you found in the papers? So next up we have now his his story in the guardian in the world section now. French MP's yesterday morning, we'll have woken to find that. They had rather cheesy gift posted through the letterbox courtesy of the association from wa. Yes, they they went through Paris and posted wheels of common bear through the letterboxes of MP's to protest against the law will that will enable mass produce common bear to carry the p label. Now, what that means is that come come in bed to Normandy AARP is made by specific process with unpasteurized milk. And the rule is the half of it must come from Normandy cows raise within a defined geographical area. But the new law means any old milk practically from any old cow as long as it's a symbol d- in Normandy will be able to carry that whole Mark. I mean, this is a real travesty for people who passionate about cheese. I know it's been an ongoing very heated political issue in Australia in regards to fettuccine for a long time and people do get very passionate about this. Don't they? Well, they do that won't activist actually. In speaking to the guardians, cooled it. It's the opening over Pandora's box deal. It doesn't sound good. Does it was cheese inside Pandora's box. If any of the funding, the was it would be a rather attractive, folks. We've got to leave it there. Unfortunately, we're out of time. But pita thank you taking us through today's newspapers pleasure. Finally today. We were talking about the I s h issue if you like, it's the world's leading trade visible, the responsible management of water and energy in buildings monocle design editor Nolan Giles as forest and he's right here in the studio with me Nolan. Thanks for pulping in do elaborate forest. What is each all about? Don't really know. How to explain it in a very serious manner off to paid is to a false there of the of the international news. But basically, it's a gigantic trade Pfaff at taps toilets showers, anything in the bathroom, you name it. It's going to be that it's in the Frankfurt Messa, which is just an. Mm incredibly huge convention center. Every single hole is packed with Troy treats and. Yeah. Just basically everything from the bathroom industry. I mean, so you, and I both strategy I suppose people can probably tell by the way that we sound when we talk, but look inustrial you both water and energy of very very important political issues, especially right now, do you suspect that this is perhaps an area of design? That's not understood or given the proper attention to really grasp what it's really all about. Well, if we want to dive into the issue, I think that's probably a good, ones unpacking. Their little bit of time that we have this idea of smart technology moving into the her into the bathroom. It's kind of being this gimmicky thing about, you know, should you control your toilet with your iphone or your show a temperature? I mean, there was lots of ideas being thrown around in the industry about what we can actually do with technology in the bathroom that was about two or three years ago today going to this fat. There's a lot of conversation around this mountain technology, but it's in doing things like you were talking about in terms of preserving wall too. So it's like how can you accurately monitor how much until using a day? Will you got all the details on your phone will instead of one on wall to Bill every month? So this is something that they these brands such as growth really invested in. And I guess it's probably points to a small two way of using small technology in the bathroom a recall some years ago that was they were Kohl's in stray during the height of the water restrictions to enforce some sort of a two minute limit on showers. So if you're in there for long within two minutes, it would switch over to cold. Do you reckon there's any ideas on how they might achieve that at issue? I think looking at what was on offer. And how just how incredible this technology is and how much they I mean, I would want my home that level of monitoring in specially in the bathroom. Yeah. I'm sure there's definitely solutions that to cut off the toilets or the the top or the show at any point. Well, cutting off the toilets that sounds cruel Nolan Giles. Thank you very much for joining us with the latest from Asia. That's awful today's edition of the briefing, thanks to produce Reese, James and researcher Yuliana fund and read them fully as well. I'll studio manager was Kenya. Scarlet tell us. How you listen to a monocle twenty full head over between monocle dot com slash m twenty four survey. We'd like to hear all about it. The briefing is back at the very same time. Tomorrow Andrew Mueller is here for today's edition of Madari house live at eighteen hundred here in London. I'm Ben Ryland. That's the briefing Bye-bye.
Monocle 24: The Briefing
Aired 4 months ago 84:03
Fall Feasts, Election Cake, and Coffee Speed Pass With Adam Rapoport and Bill Simmons | House of Carbs (Ep. 67)
Homeys meet Sonos beam. This smart compact sound bar for your TV beam lets you play everything you love from us in radio to movies, TV podcasts and more all with rich sound that fills the room. It is super simple to set up. But if you don't even wanna bother Sonos will send someone to do it for you. That's right. If you live in any major metropolitan area, there's a business up and running is what is called up and running. We'll have a Sonos expert deliver and set up your system at the low low price of free. Now, let me tell you something Sonos and the good people up and running did this for me. And I am a tech. Moron. I believe it has been demonstrated throughout the years through these podcasts. And other walks of life that I am not the most handy tech, dude. So it was a great relief to have two very charming. Young folks, come to my house. They knew exactly what to do. They told me exactly where to point my phone. They unblocks the whole thing. We got a position in exactly the right way. It was very efficient. They couldn't have been more pleasant. They really dummy proof did for me. And I'm telling you this thing was up and running in less than an hour. It sounds amazing. I put it in a huge room the front of my house has like a living room area that is not really intended for television. But that's where I have my TV. And this thing the sound for television. As I listened to the Washington Wizards lose multiple games in a row. It's absolutely beautiful at a sonorous if I can use an SAT word just order the. Sonos beam from Sonos dot com and select up and running at checkout. If you qualify, they will come and do this for you. It is awesome. I cannot recommend it highly enough. All right now, my taste buds, my hungry homeys culinary comrades. We've done it. We are back. You are here house. Call through podcast for the hunger. People by the hungry people. I am you're hungry host Joe house. This is the food podcast nominated by I heart radio best food podcast two thousand eighteen we need you to vote. So please go do that. Today's episode should help you along your way Adam Rappaport, our old standby with a check in on the fall palate as well as some very helpful pointers. Thanksgiving is right around the corner. He's helping you with the thanksgiving basics. You know, rap always brings it surprise guest on the food does the podfather himself. I'm in Los Angeles. He came on we talked about a handful of election related items food items, and then a couple other interesting items, we went we went off on a couple of tangents as we are want to do. Let's get in that belly with rap. Oh, let's talk about some thanksgiving eats. All right. My taste buds. The leaves have all changed at November Halloween is in the rear view beer. It is time officially to start getting serious about the holidays and to start thinking about your best full eating. There is only one person on the planet capable of assisting me in helping you my taste buds think about plan for strategize. The holidays in front of us and your best fall menus hungry. Homeys friend of the pod the editor in chief of bone apetite magazine. Adam Rapoport is on the line. Joe else? How are you? I'm outstanding. I mean, it's it's the very beginning of November. And I am excited. I think the last time we talked about fall food. I confess that this is my very favorite eating quarter. I love like November. The first is a is a real it's it's this on the calendar. I have it in illuminated in silver there. I would like to put holiday lights around it. It's like it is now time to eat. We're all allowed to eat for the next three months rap. Oh, it it. It's eating season as what I like to call it e- eating see this is why you're the professional. Live it. It also dovetails nicely in the sports calendar with the NBA and the NFL getting in full swing. Aim college football the good time of year. Great time of year. Great time here. Okay. So look we're going to tackle those important topics. Speaking of you know, to use a football metaphor. But before we get going. I wanted to pick your brain. I'm not sure if you had an opportunity it won't hurt my feelings at the answers. To to listen to a recent podcast. I did with the podfather himself Bill Simmons. We took the experience Bill Simmons. An I took the experience that you and I had back at the beginning of October we participated in a wonderful charity out, and we played some golf, and then after the golf we went and experienced a lovely meal at the club. We play that then included the pasta bar, and that provided a really great fodder for the for the podfather. And I to talk about you know, the best elements of pasta bar, and why hasn't anybody really tried to take a crack at the elevated pasta bar. I wanted to give you the opportunity before we get going here on the full menu and the holidays, but let let's hear from you on on your requirements for the optimal pasta bar. Right. I want multiple office. I wanna simple read toss. I. Have to have pesto. There's gotta be some sort of Alfredo situation going on there. I love roasted garlic. I don't want just like the little midst up, garlic. I let the already roasted garlic that you can fold into a sauce of your choosing. And throw move is, you know, really finally ground parmesan cheese. You know, it's like powdery almost. Yes. When you when you get your pasta made don't have them board from the pan into the ball and then top with parmesan cheese asked the guy as he's tossing the pot in the pan, and that sort of elliptical manner that the professional chefs do start showering the cheese in as he does that. So that won't sort of create a saucy cheesy emotion with a bizarre and the cheese, and it all sort of dissolve in melt and become one with this off as opposed to just having that that that's that's that's no shower of cheese on top of your parts, you want to incorporate it into the sauce, if that makes sense, let me ask that makes enormous sense. This is why I posed this question to you. Because neither Bill Simmons nor I have the the requisite expertise to think about this a muscle fine affect. But is it okay? To ask the pasta bar chef him or her to do that A most of most of a -cation. But also do the snow shower afterwards is that okay? Yeah. Hell, yeah. Okay. Give it you just do you want your sought you want him on vacation? And then you hit it what the what the cheese on top. I mean ultimately in a perfect world. You would have the situation where you had the little portion bundles of pasta, whether it's a long story short pasta like parboil till say, it's an eight minute coke time, you'd have them boiled seven minutes. And then when when you order, the pasta guy would have his boiling sort of VAT of salty, starchy pasta water fryolater, you know, where you sort of the fry basket into the oil you instead and restaurants have this. You would drop the pasta into the pasta. The all he starts you water for one minute. Take it out throw it in the pan. But then meanwhile, what you want any good restaurant will do in terms of making pasta sauces. Always take a couple of tablespoons or half a Cup of that salty. Starchy water put it in the pan with maybe the red sauce or the bony as a to sort of loosened. It up, but also again creep is sort of almost like a vinaigrette lake emotion between the starchy salt water, and in this arts, and that sort of been close each noodle with this sort of gluttonous, this saucy glossy nets as I like to say, and it and it becomes one. So there's other worse when you had a bowl of like naked noodles and just pour sauce on top. Like, you don't want that you want the noodles tossed in the pan with off and pasta water in then the cheese. And then if you really have a pro move as you have the pasta water going in there with the sauce, you put a couple of pats of butter, and that's like a month of Coty in t- in Italy in Italian meaning like, you sort of that even added extra level sheen to your sauce, and that's why you go when you go to a real good restaurant. Your pasta is almost like I it gleams glossy it's shiny and that from the fat and the pasta water. Yeah. So this is why I posed the question to you Simmons, and I did our very best. In in outlining tonight think we got the basics. Right. We talked about the same sauces that you just mentioned, and we talked about the sort of conundrum of of how do you get pasta? It's not quite album day. You don't want pasta? That's been cooked all the way to the perfect pasta done this, and then dropped into some kind of holding container, you know, awaiting its its revival. It's resuscitation, and the what what you just described as, you know, we we, of course, because we're dummies talked about a resuscitation in probably crude terms. I think I agr- we might have talked about Viagra something in there. But what you're describing is his, you know, a genuine, you know, not not back from the dead necessarily because the poces not dead. But you're you're fast forwarding that pasta into a finished product. You know, it's it's it's it's like taking a teenager, and, you know, essentially fast forwarding through the rest of his or her high school years getting him or her through Harvard and drop. Into their MBA or JD program in this beautiful manner that that just couldn't be more delicious. Just couldn't hit each of the five cents is any better. Is that what is that? Right. It is. And that's I mean restaurant kitchens typically do this with a lot of different types of dishes, and they par parboil on whenever you want to call it to almost done this, and they hold them on a she tray. And then when someone orders said dish, they blasted under the broiler or they drop it in the boiling water, or they hit in the oil just to finish it off until it gets your table, crispy and hot and everything or saucy. And you know, that's what's interesting. I feel like every time you go to a pasta bothers bid. There is no version of an elevated pasta bar. It's always that of hotel. Banquet sorta situation where it's fine. But it could be better it, that's this is what we were getting at this. This was the gist of the conversation. Are you aware of anybody out there? And I'm not trying to put you on the spot or asking to name names, we put this to the hungry home. He's got some suggestions. In fact, there's a place in. Los Angeles names going to escape me. And I'm not going to be able to look it up quickly enough that that the proprietors attempts to sort of an elevated version of made to order pasta specked out to your own requirements and specifications in your walk of life. You're all all you do is eat across these great United States of ours. Are you encountering this anywhere? Is there anybody doing this? There's something similar Mark Ladner who is a former chef of del post. Oh, Michelin three star restaurant here in New York. He'll bay sort of a fast casual concept called pasta flyer, which is opposed to make quick fast pasta at a high level that deportable, you know, you're still ordering at a counter and register and stuff. So there's not you don't get to go up to the station with so much about the station. Like, oh me a little that actually put in a little caramelized onion. Oh, yeah. You know, what how about a little bit more sausage? And. Yeah. Yeah. Sure. Suppress basil. Yeah. Yeah. Yeah. No. Can I get a little bit more afraid? Oh, as we talk. About hit the fado with a little pastel. Yeah. Exactly. You know match what so much about the population. And you know, and also the on what station that you get to drive kind of you know, what I mean? It's like, you're or the backseat drive you. In customization? And it really is you know, of a particular kind of food where the variables are so numerous that you really can, you know, have some some great fun with it. And, you know, be participatory like you can't go to Morton's and stand with the the chef who's about to put your filet into the in. You know, I hit it on top with the char- heating and then down into the oven. There's there's no, you know, what's the fun in that. You know, what that experience is going to be like, but the pasta bar, that's a place. That's an interactive environment. Right. I I mean, I'll re we could we could do the what's it called? When you ask people for money on the internet. We could do around funds. Yeah. Yeah. We we don't get on it started. Let's go. Yeah. Okay. Go fund me that isn't that what they call them. Yeah. What do I know? Anyway. Okay. We well. I'm glad that I asked as always putting the professional spin on things. This is why we have you on once a quarter. We are here to talk about soul food rap. Oh, and I know that you have some ideas in mind for for the for the full belly. And then we're going to also make sure that we deliver some some pro tips, speaking of protests to all the taste buds out there as as we start turning our attention to the delicious holidays, let's begin with the foam. And you tell me one thing that you have going right now that that we can turn the hungry home. He's onto. All right. What I did last night with my son, Marlin and a couple of his friends, and what's a favorite among us staffers here. Bon apetit is cast iron Skillet pizza. Well, ila. I understand the first three words. I know what a cast iron Skillet. This. And then you use the word pizza. Yes. So you're making pizza within the cast iron Skillet. So it's almost like your own personal pan pizza in the crust, get super crispy and a little bit oily on the bottom and the top gets all bubbly. And it sorta puffs up on the side, and you don't have to deal with the pizza stone and all that nonsense. You're just doing it in Dovid. So it's insanely good. And your Kenny road will like it. And you're forty eight year old dad will like it just as much. Okay. Well, you how can it be insanely good? It seems like the most important thing. Here is the quality of the crust. So can we go through this? How does it work? Okay. So all right. So a get a cast iron Skillet. You should every every person should have cast iron Skillet in there tied to two or twelve inch. Yeah, you're you're making steak you're making pork chops. It's it gives you that perfect fear. It's good for frying eggs. It's just the best. So a at a skill it. If you don't know already great to buy through lodge or. Even by the uses, even better. So they're already all season and mourn in like an old pair of jeans love that. Okay. Okay. Wait, wait. I have to stop. You went to interrupt. You bill. The use skill it. Wait a minute. Now is there? Mike one. I'll use every day got at a yard sale and like Virginia outside Roanoke on the way to a wedding like twenty years ago. Is there a market for such thing right now? Can I go on EBay and try and find a Skillet? I imagine you they last forever. That's the thing. They literally last forever, and you can often resuscitate them if they're all rush here. Whatever people you can burn off stuff and wrench right? Wipe them out and all that sort of stuff. Opener. This is I mean, I I know I know I interrupted you on the pizza, but this idea of buying a preseason Skillet. Ben already has some years on it. I I mean, we do these great ads for lake who say and think about those to say yes as heirloom pieces. How about that preowned Skillet I'm on this? There's a I got a we're going to have this whole podcast, and we're going to go through it. And we're gonna all these great pointers and the Tanya that the thing that I'm going to do the rabbit hole. I'm going down after this is the the preowned Skillet they use Skillet. So so thank you for that. All right. So you got your Skillet then you need. Oh, okay. There is like I live. I'm like I live in New York City where I have to eat Elise in New York City, one by my work, and what my house weirdly enough. They feel really great fresh dough. It's almost like it has a multi grain quality to it. There's something going on in their other than. Just white flour. But it's all yeasty and alive, and sort of gets very fluffy and aerated, and you can buy a little court containers. That's excellent. You can buy lots of good frozen, though, these days sometimes they can places like whole foods and whole foods also sells fresh show oftentimes in court containers, look at your local whole foods and see what they have in terms of positive or finally what I think is always a good option. You can walk into pretty much any pizzeria, especially places that deliver a lot or sell slices and just say you want to buy a couple of balls Adele when they will sell it to you typically, I love. Yeah. Out of all the options. That's my number one. I wanted coming from the hands of of of trusted artisans. I mean, Italy Italy whole foods, both can can you know, have quality control. But I like the idea of walking in and saying gimme gimme the fresh stuff. Yeah. W pizzeria like go there. All right. So you got get your fresh couple balls of dough. What you wanna do is? He put that Skillet in the oven like five hundred degrees get oven. It's hot as you can get that Skillet. Hot as you. Can you can hot you take the the skill it out it? Meanwhile, you're sort of shrinking though. Yeah, carefully. Yeah. That's while. I'm gonna talk about that. So you got the dough little flower on your board. You're stretching it out. So it's it's kinda oblong it looks. It's not so pretty looking. But it's you know, it's more or less circular in some form. And then you lay that dough into the hot pan, usually I put a little bit of oil on the bottom of the pan. And just a little lubricated oil. Doesn't matter. What kind of oil? No. But I'll boil time. In there. And then all right. So here's the need sauce. You need cheese. Let's run through that. And they need toppings for sauce. Keep it as simple as possible by ajar of plainly pureed tomatoes. If you want based on their that time, but don't buy pizza sauce like in the grocery store. Just get like the good imported Italian pureed tomatoes. Or if you don't have a ten year old who complains about lumpy tomatoes? You can just buy a can of good San Marzano Italian tomatoes in crush those with your hand. Literally squeeze him into a ball through your fingers, and it gets all nice and chunky and delicious and pour out a little the excess water into that either the period of the chunky tomatoes little oil little salt. And what I like to do is take one Clova garlic, and sort of great it over the sauce on a little micro plane. You know, hand grader and has mixed together salt pepper oil, garlic. That's all you need. You do not need all these dried spices and seasonings and there it's nonsense. So you got your. Simple toth. Yeah. I wanna stop you though, two things. First of all, how do you take the dough? That's like probably it's room temperature. You're you're grabbing a Skillet that has been heated inside of a five hundred degree hearth. And you've put it on the counter how quickly do you need to get the dough into the Skillet? It it's not like, you're find it. You know, it's hard to tell. It's gonna stay hot hell for awhile. That's okay. That's the point that's the point of cast iron. But then how do you like do form the DOE inside of it? The I know you've tried to make the half circle already. But this thing is I'm hundred degree burning objects, and you're trying to take this. I'm going to get their cake. When you take the skill out of the oven. You've got a hand towel that you're taking it out with. Yes, I've learned way too many times leave the hand towel on the handle. Okay. Because as you're going Rica for this. And that at some point you're gonna reach that handle that hand towel is in there. It's going to hurt a lot. And I learned that lesson again last night for the twenty ninth time so Hamid towel telephones on the handle. Okay. So you've kind of late. Sorry. It's you got your I'm gonna get to how you get your sauce. And then cheese, you want mozzarella, but you don't want it the fancy buffalo mozzarella that has too high of a water content. You want low moisture mozzarella so either some places make their own domestic homemade. Torello that's pretty stretchy and delicious Oris at the grocery store kind that comes in that block. But you again, you don't want that super expensive fancy buffalo mozzarella that you'll get in a fancy Italian restaurant. They take mozzarella you've got it all shredded you've got the sauce ready to go you lay carefully lay your frisbee shaped sort of pizza dough into the Skillet. And then what I do is a little drizzle oil on on the dough. And then I started a spoon the sauce onto the dough. Okay. And Adam spooning the sauce onto the dough. I'm kind of used in the back of the spoon to sort of push. The dough against the sides of the skill at the sort of ab- assume the shape of the Skillet if that makes sense, you know, bare hands because that's all a dangerous. So and it's and it's nice since I've got the sauce. I got all boil on the top and the bottom pushing it around. So it's kind of assuming the more or less the shape of the Skillet. Then I'm taking the cheese. I've shredded cheese by hand. So it's just missed. Shape and pieces. I'm sprinkling that all over the PLO of the pizza at this point. What people forget to do you need that a little salt. 'cause 'cause tomato tomato sauce it unless it depends on how everybody thought that that's got no salt in it mozzarella, basically has no salt. Do you want to sprinkle the whole thing with some salt? You got a little olive oil going on top. And then listen, you can do that your classic Margarita AK plane pie put that back in the oven and five hundred grease on the top third of the oven. And just let it go for about ten minutes or so you can you can eyeball. You'll know when it's done you'll see again, all puffy, and caramelized and delicious, and that's also right then and there what a lot of fun though is also all right? Well, what topics we wanna do, you know, how how can we juice his up a little bit? So I've got my thoughts and a ball. I've got my mozzarella and a bowl ripped up and ready to go. I love to buy I will buy a couple of sweet Italian sausages. Take them out of the case in and saute that in a pan all crumbled, you know to. Charts the Brown off the heat. Meanwhile in another pan before my friends and guests come over. I will caramelized like a big vitally onion slice it in sauteed much all oil with a little bit of salt and just kinda medium heat at Nathan carefully. If you're doing it in a non nonstick pan every now, and then you might need a pour a little water, and they're just scrape up the crispy bits on the bottom and get that cameras -ation process going or not going you don't want to burn. So I have a bowl caramelized onions, I've got a bowl of crumbled sausage. I also like to do if you ever do this. When a pizza comes out of the oven. You take a bunch of dressed Ruge like maybe some all oil, lemon, juice and salt in pile that on top of the pizza along with some thin paper thin sheets of pursued L. Good. Yeah. That's a class on a big hit in the house household. We order pizzas with the fresh Ruge and the pursuit. Oh, and then and you know quickly. Whether the pizzeria is is committed the quality or not depending on how fresh the ruble is. And how you know whether any of it gives the indication of having been cooked if it's been cooked at all, then it's a it's a failure. And we don't want her the shoot no a pizza from them anymore. But that that topping is is is wonderful. I'm going to let you finish. I have a couple more technical questions. But but please continue couple more thoughts. I mean, another one other thing, which is nice to do for just a basic Margarita or any pie. You got your tomato sauce. You've got your torn mozzarella a sprinkle of freshly ground parmesan is also nice because the parmesan introduces a salty sort of funky nece that mozzarella does not have. So that's you you don't need a ton of them. But just a little bit of Parham helps a lot. I also love doing like a white in green pie where I don't do. Betas off. I'll do this all voile on the top of the cross lay down the mozzarella and then drizzle it with pesto. You know, if you have homemade pesto like I did from the end of summer in the fridge. That's great otherwise, you can buy pretty decent jarred Pashto. It a lot of good Italian markets. These days, you know. And and that's just really nice. So I've got the the the the pass. Oh, go in also times. All like, the us really thinly shaved fan, all and sausage goes really together ties. But that was fun. There's so many different sort of combos. You can do the only thing I would say about pizza. Cast iron Skillet pizza night in America is at if you are the pizza Ola, if you're the guy making the pizza, you're working, you know, sitting down and enjoying it, and you are too. But you know, you're manning your man and beyond so don't. Yeah. You're on top of it or maybe a review have to skill. It's going and you're wondering the of and you're getting the other one happening or, you know, you're making sure you got enough of the dough and the cheese and everything so it's it's an active pursued and everyone else loves you for it. But you know. Yeah, you're on the clock. All right. Quick break from this conversation with our boy rap. Oh, you know. What is not smart? My friends is listening to this food podcast hearing what Adam atom fort has to say about the thanksgiving basics. And then failing to execute on his recommendations. I'm telling you, hungry homeys. You must listen to this advice and put it to good use. You know, what is smart going? Ziprecruiter dot com slash carbs to hire the right person. Ziprecruiter, does not depend on candidates binding. You at finds them bore you powerful matching technology that's out there scanning douse of resumes and identify people with the right skills education and experience to fill your job ZipRecruiter. Actively invites these candidates to apply. So that you are getting qualified candidates fats. That is why ZipRecruiter is rated number one employers in the US. S this rating coming from hiring sites on pilots with over one thousand reviews, that's validation. My friends right now house of cards listeners can try ZipRecruiter for free at this exclusive web address it is ZipRecruiter dot com slash call. Ziprecruiter dot com slash carbs, ZipRecruiter dot com slash cer Bs. Ziprecruiter, the smartest way to hire. How many folks does a does a twelve inch Skillet? 'cause you know, how I like to eat you. We've eaten together is that is that a pizza for one? Or can I share that? I would say what you want to do. It's a pizza for one. If you or I or eating you could definitely take that down. What the notion would be that? You're say you're doing five or six pizzas over the course of the evening. You know, if you're it's four people were take everyone takes us place. You have another one coming out and five eight minutes and to flight to that one. So you're kind of sampling as you go you're not eating one whole pie yourself. You're eating a slice from six or slicer too from six consecutive pies. If that makes you have the cast. All right. It's a party is the way you're imagining. It's a party food. It's perfect for football gathering or you know, early season NBA gathering if that's your Cup of tea or college football gathering, and you just you just have them working. Now, the other two things update, it's optimal. If you have to pans that can do the ads one. As one finishing off. You're getting another one going here. So I didn't end there. Also, this is also great if you have one of those kitchen's like in a Nancy Meyers movie, like it's complicated or something where you have the big kitchen island and people are sitting around on the bowl, then he got the Sonos speakers and everything in there. Maybe even a TV. Donohoe's goodwin. I mean sodo subscriber. All right. So so in this multiple pie environment rap. Oh, how do you get the pie out of the Skillet? Oh, so the the just what the spatula the pile come right out. Taking already think. Yeah. Or not you do not want to bring the Skillet to the table because people will burn the hell out of themselves. Yeah. So you, but a spatula in pops out this I wasn't anticipating that I thought there might need to be some give and some tug and some slide thing. Really because the, you know, the pan so hot and the dough will get nice in firm and crispy on the bottom. So it it does not it's not like one of these Neopolitan style by that are kind of very droopy and soft I gets pretty firm on the bottom and he's as far as right out. Maybe a hand it to support it. But I just put it on straight on a decent size cutting board. I will chop up the pie with bring the cut aboard straight to the table. Which is nice. You know, that's great ball part of the presentation. If you have a nice looking cutting board like I'm sure you do my last technical question. You described a couple of different concepts for the sauce, and I love the idea of the crush Marzano's and also the pureed tomato. So that you are you're customizing, according to taste, my surprisingly in my house. My wife is the one who wouldn't want the crushed tomatoes. She insists on on tomato. Oh, paste, we make all of our pasta sauce from paced. But what do you what what what are you talking about? I'm talking about when we make pasta. She we begin with with jarred paste as the base for it then build up from there because she does not like any lumps at all. She wants there to be basted. We know. Whatsoever. Your adding what to the paste oil and water, and then and then you build up your entire spice profile, we like a a real outta in my house. And so there's pepper in their salt in there. And then we take like, you know, whatever the ingredient is whether it sausage or ground beef, or whatever and that that has the flavor profile as well. I'm not gonna say she's wrong. But that is a unique approach. Okay. All right. You can buy the pureed potatoes tomatoes. Puree tomatoes. They're still it's still got a little bit of texture that she just for a look, here's here's the thing. I want to know about for the purposes of these pizzas the pureed tomato and the crushed. And you you you referenced it tend to get a little watery. How do you get the consistency right for for a piece of pizza sauce? Yeah. I don't I think if you do if you do the hand crushed route where you're crushing the tomatoes in your hand. And you're into a bowl, I think you need to drain off some of that water before you doctorate what the salt and the garlic and oil. I don't typically that problem with the puree it's a bit more. But you know it. Yeah. It it's it's a little wet. But also, I think another problem a lot of Americans make and sort of second grade pizza joint they they put too much sauce on their pie to be. It's a really good pizza. About the crush that. And the same thing with positive about the cross you want a fin sort of film of of sauce and enough, but not too much cheese. The the the top should be balanced. And if you want more you make another pie insurance, if you wanna make homemade dough, which I highly recommend if you're the type of project, and they'd be at the time by the book pizza camp by job India, which he's run pizzeria de in Philadelphia, which we named the best three in America few years ago had he he powered down that place because he would make forty pies tonight. And that was it and he would make every pie by himself. And it was just him and a cashier and that was the entire place. He's now going to be opening a bigger restaurant. That's more full service, more pizza, more other stuff. So he's in between restaurants, but his book is automated amazing homemade crust. So it's all pizza camp by Jobe DEA highly recommend great great great shot. Offer. Joe is this new establishment going to be also in Philadelphia? Also, also, Joe is hilarious has been on the Howard Stern show. Maybe once or twice big. He's he's a character. He's follow on Instagram as well. That's that's great. I'm the I I'm dying to get back up the Philly. I did a little bit of a belly takeover December of last year. And we toward the Michael Solomon off empire. But I'm I'm dying up there and do some Italian. I gotta get to south three Barma Koa. I didn't get any I had beautiful donuts at federal district federal district. And. Totally worth the trip. Cristina martinez. Who runs a joint a just a such a warm special human being and her the barbecue tacos or just? Yeah. They're they're legendary worth also I think I'll just I'll time that Philly trip Lincoln up with win. Joe's new pizza joint is open and ready for action. I think and the seventy Sixers game while you're there to keep you because you've been Simmons and his triple double train. I'm all over that literally with my pocket book. Anyway, rap. We have. That's a wonderful dish this this should soothe. The fall belly and take people right on in the winter. And there's no reason to stop making Skillet pizza in the winter. So thank you for that. Let's now talk a little bit about the holidays. And we're going to just really focus on thanksgiving in last year you came on and we'd we went through a bunch of do's and don'ts for kind of hosting thanksgiving. You gave out a bunch of great strategies this year. We're going to sort of narrow the focus down a little bit. I know you have some recommendations on how to do kind of a winning a winning meal, and we'll just refer everybody to last year's episode. If you need a treatment of the entire thanksgiving experience, you have to listen to house of cards from November of two thousand seventeen this year two thousand eighteen we're going to talk about the basics and how to get them. Right. Hit me with with with a couple of recommendations. Okay. So I would like to focus on math. Potatoes, stuffing and gravy because in my mind. Those are the three most important things on the thanksgiving table. I can eat obscene amount of all them. And like, you know, Turkey Turkey is fine. It's like it. It has to be on the table skin irritation crispy delicious, but no one typically loves Turkey. And and if you won't if you want to put the effort in like I've done cone feed legs and thighs before like an oil. I've brazen before that gets delicious Carla music or food director here bond petite, she likes to do a butterflied Turkey that she grills that's kind of cool. Dispatch spatchcock batch cock if you wanna use a fancy word for it. And that's kind of thing she does it on her Weber. Thing you can do it in big green egg sort of situation as well. So those are all cool things. But I wanna talk about again, these these things stopping mashed potatoes and gravy, which sort of make every those are the essentials on every plate needing a you're gonna make our third and fourth. You're always getting those on your play the Lynch pin other thanksgiving meal in my mind. And I think most people could probably do a little bit better than they do. So I would like to offer some pointers if that's okay, please. Please. This is what we're all about here on the house. Oh, call. Okay. So our let's mashed potatoes. Thank you for giving me the opportunity to do that. I love it. Natural 'tatoes, personal Yukon gold potatoes. Those are favorite here at a they ate at beautiful yellow color. I think they have a slightly sort of richer buttery page than Idaho, which you typically use when you make a baked potato. So you get your Yukon gold Alec appeal on when you you're putting them in cold water, and you're bringing them to a boil what you have to remember in some people don't do this. You have to generously salt that boiling water because that's what's going to infuse the potatoes with flavor if you don't salt the water. Well, the potatoes are going to be bland. And then when you're at the table, you're sort of adding salt and adding salt at adding holiday just never works though, salted on the front end. And you only have to salt it on the back head. So you you get those. So they're tender all the way through when Pierce with the sharp knife as soon as they're done drain them. And then put them back in the hot pot either on the heat or just has a Stover was hot. 'cause you want. Steam a little bit you want to get any excess moisture sort of cooked off if that makes sense, you know, what I mean? Oh, interesting. Yeah. Because you don't want. What potatoes you wanna get all that? 'cause moisture you can't even turn the heat on low both beneath the pot. Get get them steaming. You can shake them up at that point because you're gonna mash them anyway. So they don't need to be in perfect shape. Right to get all the moisture out what I love is either using a writer or a food mill a racer is one of those contraptions that looks like a giant garlic press. Literally just put the potatoes in there over a ball. And you squish it down and extruded like Plato, and what you can do when you're doing. This is you can put the butter in with each hunk of potato because that's fat will sort of coat the starch molecule, which has to do with keeping it fluffy and not getting Joey. So you get all the potatoes. Extruded no lumps butter in there with it. And then meanwhile on the stove you have a pot of half cream half milk hot. But not. Scalding, you know, and you're pouring that into the extruded potatoes and using a spatula to blend it all together. And the thing is and you want salt and pepper. The thing is most people don't add as much liquid as a should you want those potatoes super creamy like if you ever go to a really good restaurant. And you're like, oh my God why these potato Jerry potato so creamy. It's like a food mill be butter. See there's enough Creamer milk to keep them sort of loose in putting in not lumpy. You know to do that. And then you can do that ahead of time. Because like I said if you ever hosted thanksgiving there's so many things going on when it's about time to sit down. You don't wanna see making mashed potatoes from scratch what you wanna do to sort of bring him back to life. It's gently heat them in a pot over medium low heat, or if you want to do the fancy thing where you the double boiler where you put the water in a pot. Bring the water to a boil put the ball over the pot. That's kind of a French cooking school thing. What he's doing that sounds complicated. I don't understand what did you? Bad Marie of hen French will be a band, Marie a double boiler? We call it. So you have a large pot of water. That's boiling simmering like a half. Like a half pot. Then meanwhile, you have like a mixing bowl that you set into the pot. That's just above the water level. Okay. That that's steam heat the bowl instead of fire directly heating the ball. If you ever need ever need to melt chocolate you chop up the chocolate and Chong's put it in a bowl and set it over steaming water, and that's what melted chocolate 'cause you wanna burn the chocolate on fire. So anyways, you're saying you could you could dump your potatoes into that bowl. Enjoy mixing bowl you said that mixing bowl over a boiling pot of water emerging. But just right and reheat it that way. But as you reheating, it you will need to add more hot liquid milk and cream some mixture thereof to again to sort of rehydrate those potatoes because they will tighten up as they're sitting around though, still be delicious just add a little bit more liquid to rehydrate them. So that your potatoes. And again, like my thing that people like, oh, do you do like horse radish potatoes or roasted garlic or this? And that like you could. But there are so many other flavors on the things giving table like I want my mashed potato. Tastes like, mashed potatoes. I want butter cream salt and potatoes. You know, I got enough enough else going on there. Seventeen other things on my plate. I don't need horseradish my mashed potatoes. The the the reason I think an additional reason not to have any competing ingredients in the potatoes is because the anticipation at least for me is that I will I usually like to eat two bites of mashed potatoes before I layer in any gravy. But the gravy is the thing that's gonna privet provide the flavor profile to go along with the potato. Yeah. That that provide the depth of flavor. So. That's a mashed potatoes in my mind. You can't make too much mashed potatoes. It's literally impossible dope. I won't eat them till you know, till everyone leaves the house, I stopping, you know, you can there's a lot of different ways you can go with stuffing in terms of flavor. Profile, but you know, you wanted to be and do you want to be more this more that hundreds of recipes out there? Yeah. Yeah. It's corn bread versus this right stuff. Yeah. The most important thing to remember again comes down to liquid most people stuffing are not moist enough and they're not moist enough because they don't put enough stock in the stuffing. So, you know, my mom, she'll make the most traditional stuff, and she's the bag of pepperidge farm stuffing mix the breadcrumbs this season breadcrumbs, she's it'd be dean sausage, you know, rounding on the on the job. And then she mixes it with celery ends folded altogether. She also does the thing we're show like grind up the Turkey jubilant, which is like the liver, and the heart and all that stuff that comes in the little bag and the Turkey, you know? And she makes she makes a little stock with agile put that into stock to similar lay for while. But when you've got all your stuff in the bowl. So you got your your bread? You're either stale ripped up bread or stuffing mix you've got your, you know, celery onions, you've got your new sausage, you want to make that mixture wet you and you want like if you you should always either make good stock beforehand a week ahead of thanksgiving. You can make chicken stock. You can make Turkey stock. Go buy a bunch of wings, and bones, and whatever you can get from the Butch or them each case and make several courts of that. 'cause you're gonna want it for the things even meal and thoroughly get as moist as possible loaded into a buttered casserole bake it for however long the instruction to tell you to there's butter, of course, also in that in that stuffing. And then what I love to do at the end when the stuffing is theoretically cooked through I always love to hit it with the broiler at the very end. So you get the top nice. And crispy crunchy in the interior is almost I read pudding, you know, super moist. So they're pretender this is the thing I wanted to sort of test you on how there's a ratio issue here because you you don't want it to be so moist as to turn into sort of a sloppy gloppy. Right. How do you avoid that where where's the balance? And and you know, a lot of folks will are not going to be able to like do test drives of preparing their stuffing in advance of thanksgiving. They're just gonna prepare the stuffing that they intend to serve. They're not going to try and get these ratios, right? How how can we steer the hungry homeys here? Joe I had a lot of things. Same number thanksgiving meals in my life as you were the same age. I I I have had a lot of dry stuffing. I have never had a stuffing that was too moist. No one has ever complained about stuffing. It's two boys. Great point wrap-up, follow the recipe, and then add a little bit more stock on top of what the recipe tells you you will you'll never go wrong. Trust me, you will never know long. That's the answer a little bit more. Yeah. A little bit more that. And that's that's a good motto for life. Joe health. I think you, and I in our time together we've been able to, you know, go for exactly so we've got the mashed potatoes creamy buttery, smooth, silky, mashed potatoes mess, we've got stuffing that's moist in sausage in a crunchy. Crispy buttery top in. Then we need gravy cause boby. Both both the stuffing. And the potatoes are yearning for gravy. That's right. There are different ways to do gravy. The pro move is to do the gravy as the friendships with they allow Manute. So you're doing it to order while the Turkey is resting on its cutting board. You've got all those drippings and crispy bits and the roasting pan. And you're using that you're you're making a Roo with flour and Turkey fat? You're then pouring in stock. Maybe a little wine and that turns into a beautiful gravy. That's great. But you've got to do that. While everyone into the house and kids are screaming and everyone hungry, and you know, you're trying to to worry about carbon the Turkey and all that sort of stuff. You can also make a very good gravy ahead of time. We have a recipe in the new bone petite, which we call. Mommy gravy because it gets hit up at the end with a little soya sauce, actually to add a depth the flavor, but one you're taking store bought chicken stock, and your your sort of hopping it up, you're you're. Viewing it with labor with chopped shitaki, mushrooms, a charge sort of heavily caramelized onion, you're doing things to provide more depth to that stock. So it it really hasn't played with instead of just being like now. Yeah. Ooh. This actually tastes like something. So you're making a real which is also the foundation of Gumbo. But in this case, you you take flower you put that in a big saucepan, try pan over medium heat. Does just starts to smell nutty and toasty into that. You're adding fat could be Turkey fat. Or in this case in this advanced method of making gravy melted butter, and it all together to take on the cost sandy grit equality, almost you know, what I mean? And. Yeah. And you cook that through a little bit more in. Then all you're doing is slowly pouring, your fortified stock into that REU vigorously whisking. So there's no law that all gets nice and smooth and that becomes a silky. Beautiful gravy with a depth of flavour that that that that you expect on the table. I said we like to hit it up with a little soya sauce that little something something where you're like. Ooh. That's nice. What is that flavor? And that is you know, it it makes everything on the thanksgiving plate that much better. So you mentioned kind of the logistic challenge that is thanksgiving. And I know that this upcoming the November issue of of bone apetite lays out the perfect framework to execute all of areas pieces the gravy. Traditionally is always prepared last because you need the Turkey fat and the other elements of of it too that the the other enriching elements. How can you is it do you can you delegate it or or you know, because what you just described as a little bit labor intensive and if it is happening in that moment, it's no would als- you weren't listening vis gravy. You can do a head. You're not relying on the drippings in the pan you're making with flour in melted butter. You've got store bought stock that you afford a fide with these other ingredients earlier in the day. So you're whisking it in your making gravy headed time, keeping it on the stove, just keeping it warm. So you. I was stuck on the idea that the fat in the rue was coming from by way of Turkey fat. But no, no, no, the butter is is the fact that you use so you can have this prepared an early manner. And what I'm saying is the pro move like my mom, Maxine Rappaport will always do the gravy last. She will use the Turkey fat, you know, but she's been done my mom to giving. Right. Exactly. But but you'll house we are not are mothers. We're just is is trying to get together. So. This is one last thing this rich out about at any eleventh hour because if you've ever hosted thanksgiving like by the time, it's time to sit down the table. Typically, your kitchen is like a disaster area, you forgotten three things your kids are hungry. All these other things to worry about. Let's just cross some of those things off the list. And when you're when you're confident enough that you can do the last minute gravy, then absolutely go for it. But this is a cool way to do gravy ahead of time that still flavorful that will still make people happy, but it says to get it again one more thing to cross off your list. So let me let me ask this. If you make it say, ten o'clock in the morning and just have it done. Do you refrigerate it or can it just be set aside and let it get down to room temperature? Then heated bring it back up the heat when it's time to actually serve, you know, Turkey and all the rest of it. Yeah. I would say you can do this a couple of days ahead, and you should refrigerate it if you do it that day, you know, you still like they talion juice leave it on the back of stove. He'll kind of stays warm. But it's not boiling or anything. But yeah, I in either case you just reheat it in in a toss pan and bring it back up to temperature. Well, look, I think we've done it yet again for all the hungry home as the taste buds are culinary comrades. We have taken the most crucial elements of the thanks giving fees. Pro tips hinted out by rap oh, Adam Rappaport, editor in chief Abon apetite for each and on top of that a beautiful cast iron Skillet pizza that you're going to be eating starting. Now. It's going to go all the way through until the first buds come peeping up through the ground and in March or April Ronald on global warming. Maybe it's February. But but there's no reason that the cast iron Skillet pizzas ever out of season. Adam Rappaport as always thanks for joining me. My man. If I could say, you can find these resumes on the T dot com. Just search for cast iron pizza or mommy gravy or make a head mashed potatoes. You'll see them all there and check it out. Thanks guys, it there we go all for all the hungry home. He's grown up teeth dot com. Everything we just talked about is their next wrpo. Thanks, joe. Comrades big lava. Thanks as always to wrap. Oh is outstanding recommendation on the Skillet pizza? Let's all go try that and take pictures of it and Senator around everybody and each other. And of course, the thanksgiving basics. We have food is coming up. But first couple quick words are good friends at snake river farms offer, some of the best beef in the world. Listen to this. It's a cross breed highly prized, purebred Japanese way, you cattle and traditional American. Cattle breeds these melt in your mouth thoughts are intensely marbled with a robust beef flavor. You can experience rich you flavors and still eat more than a couple ounces of steak and snake river farms American wag you rates out well above USDA prime. Most people have never had this beef marbles. No wonder is served by chefs who know beef ranging from up and coming. Culinary geniuses. And they're establishment s-. For instance. Why don't you just go fine? Some beautiful snake river farms beef at Thomas Keller's, French laundry and per se or Wolfgang pucks cut or Masahiro more. 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You can have salmon eggs, perfectly lovely to get yours. Visit chef stance dot com slash Jul. That's J O U L E and use code carbs. To get fifty dollars off. For a limited time, that's shift. Steps dot com slash J. O U L E code carbs for fifty dollars off jewel. Perfect food every time. I taste buds. It is. Now time for food news. So father. I usually say Juliet. But yeah, it was the last minute, Colin we're here in Los Angeles have one of the great backup QB's of all time. When when something bad happens, I can just I need a couple of furrows. I'm right in. I'm ready to throw what would that make you? The unlike Don Strock dot. How many people do you think? Nobody. Nobody knows dot. Yeah. That's dragging him right now. Yeah. Yeah. Food is. So we should mention you made fun of me on this podcast about my alleged personal. Chef is in a personal chef it's a food prep or you have your you can have your take to my house yesterday. I did preparation come on Monday. Yeah. And cook for four hours made us a whole bunch of delicious meals, which you then stuffed in your mouth at four plates and bowls of all these different. Great thing. It's wonderful. It was it's glorious. I this. I the topic of this. I came up on the cousin south podcast against all odds where you were mentioning you had a surprise for me because we were talking about the trip. Oh, yeah. Made a few weeks ago and the prize was that you had a fridge full of food. Yeah. That somebody had prepared for you. And I was very excited by it. But as we sort of explored how it came to be that this person made food for you in the circumstances under which they acquire the ingredients. And and how it always delivered it sounded a lot like to me. As a simple eater. Like a personal. Chef you have a different take. It doesn't really matter the food that she prepares you should call to me into her. She makes great food prep her. I don't I mean, you you could call it whatever you wanna call it as delicious menu. We had and there's like ten different options, and my wife, and I discuss it, and we're like all right? Let's do this this this, and this you had a fantastic, Meatloaf, Meatloaf, Bankin top with a celery, mashed potatoes. She this healthy stuff the whole thinking behind it was that we were doing post mates too, much and post mates. You know? It's it's heavy. It's rich does usually more butter than usual. So it can kind of travel and she's not going the health. Delivery, and you really ordering delivery at least for me. The mindset I'm not looking for the healthy option. Now, I'm looking for the delicious option. No at that point. You're going full delicious. Yeah. They wanna get John Vinnie's. I wanna get the chicken parm, and I get the gym salad, and I went to Brussels sprouts and then nephew Kyle wants to chicken parm. And then all of a sudden we're into salad. Yeah. In a salad and our ten thousand calories. I mean, so what you've done is great. You have you recognize in your lifestyle that you need some support to have a variety of delicious healthy options, you have kids more than us. Sure. Madonna will come home, and my daughter has soccer practice seventy nine. You know? I can't believe this how she's thirteen twelve. What did she do in playing soccer at nine o'clock at night? What's going on? Here. Is this a California thing or is this many we'd take soccer seriously here? Clock at night on the weeknight, no, she is so much her schedule is so much more complicated than like what we grew up with. I just can't my parents left us alone. Basically until dinner. You could be like, I'm gonna leave the house. A see you in four hours. Mom, and they would have no idea where we went. Well, I go anywhere we had a park, but if we had our bikes like the park would be home base, and we would know generally to be back at the park as it was started getting dark, go miles away bikes. And we would we used to go. When I lived in Brooklyn. We used to go the chestnut hill, dump sure that's huge dump that we go. And we'd go through all the trash and try to figure it fine magazines. Well, yeah, that's. Boys trading baseball cards of people throughout that was the dump for three hours. Then we've by comb did no word many of the occasions that you went to the dump. And I I can I mean, I'm immediately placing myself in exactly your circumstances and shoes because you could trip or to the dump rummaging through discarded material looking for Playboy's was like an all-time pastime from age. I don't know playboy we magazine. Yes. But then Sports Illustrated, right weren't magazine and really baseball cards because the seventies people just through cards. We would find these cards like, you know, it was like we were sifting through trash, right? But we, you know, we're looking around like, oh, what's that? Oh, that's a box that looks like something you kind of get a stick, and you kind of pried open. So. Yeah. Used to go eat food in the dump would never do such a thing appear. You never turn. To me. I will eat pizza from somebody else that somebody's left behind at at at the table at a restaurant. I will do that still. So we're doing news when is this podcast in this week this week today? Great. So the election was yesterday. Apparently election cake is the thing I know about that. No, never heard of a legend cake. Apparently, this has been a thing the first recorded recipe for election cake was seventeen ninety six million Simmons. I don't know if that's a relationship. Asa your great, grandma. Maybe that would have been like. That would have been like eight grade. Hundreds right. She wrote a election cake thing and called for thirty courts of flour ten pounds of butter fourteen pounds of sugar and heaps of brandy raisins and spices. Oh, I think I would try that now, sir. Nice. It's sounds like kind of rum cake kind of the a little run. Yeah. Randy. No, you get that boozy that boozy raise any kind of thing. So apparently, there's some people out there that were trying to make election cake thing again, trying to bring like happiness to the election because you know, a lot of people are traumatized by the election. A lot of different ways than some people were reading the public including people like you and be like, well, what if I made you delicious election cake with that put you in better spirits? I would say with Joe house. It would have. Oh, sure. Any if you wanna bring me cake in under any circumstances is going to improve my mood, and I will say for me the the viewing of of last night. It would have been for me election clay cake slash Zion. Williamson debut cake, right. So that would have been an elevator. Nice. Big thick cake that has great athletic ability. How do you say at TI? See that's how I say it. I I'm aware. That's how how do you say it? What's thick is t h z k thick. Oh, but how do the kids say it? You had it. Right. The first to cease. Yeah. I want my cake, you can add as many seasons you want. I think all right. So here's another story. Senior citizens replacing teenagers as fast food workers. Just by the headlines thing, I'm into this. What's the story? That's it. That's it's true story to trend. That's going on there recruiting in senior, centers, centers and churches and placing one ads on the AARP turning to give people fifty. They recruiters say over fifty older workers out of young saw these skills a bitch. We senior citizens. I mean, I do think we're getting double AARP cards pretty soon. They said there's a senior citizens friendly demeanor punctuality, which they're younger cohorts, my lack so let let's labor shortage. But I almost things are true so world where fast food actually becomes a little faster or more professional. This is what I was gonna ask you, this is my question. What if it's a little slower because take time, right? That's it the pace at which the food is being prepared. I imagine the way I would like to spin this the way I would like to think about it being put into practice across this great country of ours, folks from my like parents generation or or even a generation behind them still older than me. I like to think of them as taking their time with food preparation put a little thought and effort into. That's right. So you're you're if you're if you're at Popeye's, and you're you have the beautiful batch. Each of chicken, and you're driving it into the fryer. You you might be turning the pieces in the fryer. You might be pulling them out one. You're not taking the basket and dumping it onto the paper because you don't want to damage the the chicken breasts, whatever I would be willing to wait a little bit longer to have that sort of incremental quality improvement. If in fact, that's part of what this experience is. I don't know whether it is or isn't I like it be too. I think it's a good trend. So disagreed segue to something happened to me on Saturday. My daughter game in Bakersfield, which is two hours from here which way Bakersfield going towards Sacramento saying, okay, north got it is way out there. Okay. So we win the game. And it's about one o'clock. Maybe like one one ten my daughter's hungry. She's like, let's go to in and out. I'm like, let's just wait. I think we can do better than in an app. Oh, but let's go through Bakersfield. We'll try to find something. Good. So we drive don't really see anything. Good. I hop on the highway now. She's mad at me. And I'm like, no, no, no, we passed this. We pass one of those little exits where they have the giant sign that has like six different fast. Yeah. Laces. So we're going in. There's a it's like ten minutes and she's starting to get mad. But then we see Popeye sign and I'm like, oh Popeye's. And she's like, what's Popeye's. Now. Mike, I'm doing a bad job as a dad, and I'm like Popeye's Joe has favored fast food, and she's like really I love Popeye's, but really she would eat anything. So we go to little further. Go a little further. And now is the giants sign with all the choices. Uh-huh. I was thinking Joe house when I see the science because when we would road trip, and you would when you get hungry. You do the to my wife as we just start calling out restaurants like there's an arby's. Denny's you'd like dog whistling basically. Sure. So I saw the sign and had everything and she sees the in and out burger snow pulling off the exit, and we're getting argument about Popeye's or in and out burger almost called you was trying to figure out what time it was. Because I really wanted to try the. Popeye's? But she's like we just one. I ran my ass off I want I wanted double cheeseburger. So we decided we would go to in and out and then go to pop. Okay. Great the right. Call. The. Yes. So in line, I'm ordering her double cheeseburger, lettuce wrap with onions. And I got hungry and caved in. I got the double cheeseburger animal style lettuce wrap and we got fries we get it now on the highway. I'm driving eighty miles an hour using my knees for the steering wheel. And just plowing into this double cheeseburger. I was thinking of you how they do the double cheeseburger, where the cheese is kind of melted between two Patty's. It's it's it's one of the specialties that in didn't out, but then with that weird thousand island, whatever they're in west out sausage. Here's why bring this up. I'm kinda coming around on the in and out thing versus five guys in the five guys corner forever. Yeah. Yeah. Yeah. Cheeseburger is just flat out the Lucious. The we will at some point do a proper burger wars treatment here on house of carbs. We've never tackled it in in full. You know, Dr Jack breakdown. Listen, it would it would be the most downloaded podcasts. You've. Ever done. Definitely don't do it. I've just don't do it. It's a special thing we need a special guest for it. I think we should have a burger month on Haussa carbs. Let's just do burgers for a month. Well, I mean, I had the craziest food thing. That's happened. The last fifteen years has been this burger exposure resurgence of the burger and it just in LA. There's burger places everywhere. I we've I've taken you to nine of them. Yes. We and and radically different burger experiences. Yeah. In fact, even our good pals bone, apetite magazine have gone through their own one hundred and easy greet treatment of what kind of burger is their preferred burger, and and you know, just inside of one one twelve month period, they're going for a smash burger the smash burger was the thing for a little while. And I just I I can't remember I'm going to get a wrong, but just in the last three weeks, there's a different kind of of flat burger that they they've they're touting the virtues of veggie burger episode. I am my own self. Finally, trot an impossible burger, which is you know of plant based burger aware. I've had them. I thought it was fine. It's fine. But making and cheese on it. So at this point, the, you know, that's the thing. It's could if you put stuff that's actually good for your other your possible burger if there's bake it if there's cheese there's things day. There was it for me. It's like just have a burger at that point. I don't know having. It's like how they're they say have ten years is going to be these robots to have sex with that will almost be like humans. It'd be like eighty percent there to the sexual experience the impossible burger to me that's a different conversation on a different podcast. Would you put bake it on that on the sex robot? Yes. But I also think the sex robot plays an important role again for a different competency impossible burger, it has well, here's the thing about the impossible burger that I liked it was I had it as a side item. As is my way. Right. I went and ordered this beautiful seafood. Bouillabaisse. I was in northern California. It was a terrific Portuguese, seafood stew. You'll low is the bully bays is always on your radar. Oh, if if there's a boy obey on the menu. Reconsideration? This was properly the saffron broth was delicious. But they had the impossible burger on the menu. I was hungry. I was like that will be my appetizer. It's right. I will have an impossible right once. Yeah, right away. And I'm going to try it again. Here's what I liked about. It was not so rich that I that got in the way of my enjoyment of the beautiful fishermen stew. And the next day. I didn't have that kind of rich that feeling of of having the digest burger, which I'm always up for it. I'm never not down for digesting a burger I'm not going to not have a burger because of the thing. But I'm just saying it didn't lay me low that combination. I don't wanna step on burger week. But what is your favorite bread situation with burger? I is my single favorite burger. And the thing I miss the most. And sometimes I cheat. Castles, oh, it in LA is the Patty melt. I've taken it to like that. I like the old school patio bread, and how it's Ribes juices juices sink into the ri- bread or turns it into this weird flavor that but I ask them I'm partial to those like short onion rings that almost like attach itself to the burger. So when you're going to put catch up on it. It's hard to almost rip the bun off the burger gets stuck to it. It's like it just wants to stay with it that the Patty melt in and we'll get into this week. Yeah. Burma burger six months per month. The Patty mills I would argue more in the sandwich filed them. I think it belongs more to the than than when you're doing here. We're not what I'm when. I'm picturing burger in US me what kind of bread do you like with a burger? I'm like a traditional potato role kind of guy. But I like I don't want it to be a big fat one. I like it to be thin. I went to meet to sort of hang off the edges, that's my optimal. So we save it for sandwich month is what you're saying the Patty melt could could be sandwich month. That's right to me because it's it's legitimately too full pieces of bread sliced down the middle is how you number one sandwich. If you could have your on a desert island in one sandwich could be deliver the units only same would you get to eat for a year. What would you pick an Italian hoagie? And there are probably like six different places that I could mention none of them have sponsored the pod yet. So I'm not giving any shout out. Yeah. Non sponsor there. Are there are and I like them from mostly the east coast. I have not tried a west coast Italian hoagie. But the Philly where you can get in Philly where you can get New York where you can get in jersey. And then they've all transplanted down in DC because that's what these he does. So I've tried a lot even up in Boston in New England. You can get a legitimate. I think they call it a grinder up there. Right. Granda grinder what sandwich in your opinion has the highest upside. Of side because as you now my stance on the villain shop. Yes. The greatest hit or miss entree that can be ordered. If feels like chicken parm is in that in that rain, the Meatball sub. Yeah. Same say my hard to pull off Amana tomato sauce ass to be perfect. Yes. There can't be too much cheese. The meatballs have to have a lot of bread in them. So fits in with the bread is just a lot of ways. It can go wrong. But when it's right. It's beneficent -nificant. That's why I said chicken parm because in the same way like if the chickens overdone. Here's reading on it. He we need bread for chicken parm. Well, it it's kind of an entree sandwich. One hundred percent one hundred ten percent agree. But if you get it in the sandwich, it's it's awesome to carry. It's awesome for mobile eating true. Good point. So that that's all fair point. Yeah. Last food news thing there's a horticulture about. Free pizza at the polls and. People kind of jumping on this the concept of everyone's trapped in line for five hours in Norwalk, California. We feel bad for these people. What's bring them some food or some coffee, or whatever it feels like it didn't take off really? But my prediction is for two thousand twenty but a great marketing opportunity, what one of our like, you know, subway, they go to Norwalk, and they're just they're and they're delivering subst all the people in line, but it's really free advertising for subway. What about the size free advertising because of the stuff that's happened to them? What about the local municipalities the states the federal government getting their effing act together and making so people don't have to stand in line five hours to f. What about that idea? Now. That's I where do we live this going on this cut? You have to stand in line five hours to for exercise that takes all of seven minutes because if you're a sentient human being you've done all the preparation already, you can read the newspaper, if you're old like like, you know, I don't need to despair as my parents old like me, or you can just pull up on the internet have all of your IDE. You know, who your candidates in mind, the referendums develop your point of view. It's a it's a six minute exercise punching the ticket or hitting the electric button. I don't understand it. I've I did about I sent it in I mailed it in right? Literally mailed my ballot. That's another son. And I mailed it in. I just emailed it in. But it's it's crazy to me that people go, and they vote when it's two thousand eighteen I don't begrudge anybody physically going. I understand like, you know, it's the way we don't, of course in this country. We don't give everybody off. It's like not having wifi. I like the old way just can't WI fi most people like the old way. There was lines all over the country. In this country. Well, that's the point. And that means in twenty twenty your to your point somebody like an enterprising. Good bender. Yeah. Right. Just just pick the places. Most notorious coffee would be a good one Toffees wonderful, right? I mean, you even a coffee stand in the line like how about little food trucks could have been little food trucks in the line. Well, you know, what we have now in a lot of these shops in Washington DC, if you walk in and there's a long line at say like pot belly person is walking with an ipad taking your order while you're in line. You could easily do this apply this in the voting thing, and then walk over with the coffee and the sandwich or walk over with a cookie, and the whatever it may be whatever, you know, you could really be elaborate about it. This reminds me of my single favorite idea of this decade. Oh, but the bane of my existence is having an early flight in having to wait in the long law. On coffee line at the one coffee place new your gate with the thinking being I'll just have coffee when I get to the airport. And then you're there with fifty two other people who thought the same thing as a murder, it is the seven circle of hell, it really is the seven hundred call murder when we all we are probably going to hell when we arrived. Hell, yes. It's just we're going to be in that line six fifteen in the morning being able to smell the coffee, but not have it perpetually six fifteen in the morning, perpetually, fifty deep line and coffee. You can smell speed pass coffee speed passes. What I want? I wanna speed pass. Hold on. Let me see have the people in that line. It's like the lady who can you know, it's six fifteen. She's gotta have a bacon egg and cheese, or you know, it's I what Crisanto I want is that a chocolate croissants. It's like, I just want coffee. Can I get some fucking coffee? Now, you know, I have coffee. I wanna line speed pass line. That's. Just coffee. It's small medium large. It's coffee cups of coffee, and there's one person all they're doing is pointing coughing in the cups, and I go and grab a large coffee with by little speed pass. And then I'm out you understand that exists already know it doesn't in the airports. That's it. Why haven't the airports yet? A guy made us a Starbucks mobile. Order airports hate us. Good the mobile order exists in in virtually all walk. Let us the car to the airports like can Starbucks car. No. You can't use it. Like, wow, you're a Starbucks sign that says Starbucks. So that's a that's a whole nother thing. The local airports and Starbucks getting on sides to make the customer experience because they hate us. That's doing they're like, you're you have to you have to use our business 'cause you're in an airport, and you need coffee and food. We can do whatever he wants to. We hate you re. Now, you you did remind me of we were in Vegas in July. Yeah. And I at the member that line that was like a thirty five minute line at Caesars. And it was exactly what you described which was people waiting until they were at the counter to engage the body star. And the cashier in a dialogue around the full offering at Starbucks offering to Connecticut Vinci how chocolate and 'Grande glass, and I had a guy on this questions. I've ever heard dial his phone at the cash. Shear waiting in line, twelve minutes and calling his beloved one and asking that loved one what they wanted. And then making everybody standing around participants in this conversation, while he elicited this this this woman's off order, and I really thought I would have a perfect defense to murder. It was absolutely just a guy because I've never been in a fight as an adult, but it's going to happen in a in a long coffee line before like six thirty in the morning. I get into a fistfight, and you're gonna see me on TMZ with like a sad look on my face. Well, don't do it at the I'll need coffee in the mugshot. It'd be a mugshot. I won't be sad that I got arrested or it'd be then I'd never got coffee. I'm just gonna be asking the cop like you've coffee in the police station. It's going to be your Starbucks is going to be the coffee mug shot. Yeah. I'm gonna kill somebody. Perfect way to end food news. This is this is this is a professional operation here in house. Of course, we got burger months, we got speed pass for coffee, and and then can you make the case to my daughter who's probably listening right now for Popeye's and ten ten seconds case for Popeye's over only burgers, perfectly seasoned fried chicken. As though your mama made it by our own two hands labored. It is absolutely perfectly. Crispy skin the inside. The flesh is always juicy never dry, and you will embrace it through all of your senses. You're touching sense. You're smelling sense, your taste sense. Your eyeball sense. You're going love it. So I can't wait to have the Popeye's with you. She'll still for the double cheeseburger, thanks for having me Julius back next week. Thanks father. All right, Honey, home. There we go. Another outstanding episode of house of cards. If I may say so myself, please go vote. Iheart radio dot com. You can get on there and vote for your favorite food podcasts of two thousand eighteen house of cards as a nominee. You can vote up to five times a day. I'm doing it every single morning if you vote and can prove it, I'll buy you a cheeseburger. That's a promise for me to you. Speaking of promises, I wanna see some belly sourcing of the beautiful Skillet pizza that are boy rap. Oh described. I promise if you send me a beautiful picture of your Skillet pizza. We're gonna throw it up on the Graham at the house of cards. We're getting back after the belly sourcing my hungry. Home is not notice show's coming up next week, of course, until then that stay hung up there.
House of Carbs
Aired 6 months ago 61:17
Digital Production Buzz - Oct. 4, 2018
Can night on the buzz. We are talking about stunts stunt, performer stunt coordinators, action designers and actions directors. We start with Melissa Stubbs the first woman ever inducted into stunts unlimited. She talks about what it takes to create ought inspiring stumps. Next, Jack Gill, an action designer and action director, and the former president of stunts unlimited talks with us about the difference between a professional stunt person and the crazed idiot. Next Georgia Toronto founded performance too of car driving stunt team that specialized in precision driving for car commercials. She explains how she switched from driving for the mob to driving for Chevy next butter. Joe Hooker is the current president of stunts unlimited. Anna stunt performer in over one thousand productions. He explains how he got into stops the business behind stunts and the role of stunts unlimited all this plus James to rule with our weekly Donal news update the buzz starts now. Since the dawn of digital filmmaking. One show serves a worldwide network of media session. Uniting industry, expertise, brushing, filmmaker owes, Russian and content creators around the plan district from the media capital of the world in Los Angeles, California digital production buys goes live now. Welcome to the digital production buzz. The world's longest running podcast for the creative content industry covering media production, post production and marketing around the world. My name is Larry Jordan. Tonight we devote the show to getting behind the scenes. Look at all those stunts that leave our job on the floor. By the way, if you enjoy the buzz, please give us a positive rating and review in the tunes store. We appreciate your support to help us grow our audience. And now it's time for our weekly Donal news update with James to Rubio. Hello, James, happy Thursday, Larry, and wonderful Thursday to you. Although I should mention before we start that were recording a segment on Tuesday this week, just in case the world changes between Tuesday and Thursday sorts you're saying is if it's Tuesday, this must be Belgium, never. So what's the news FA has a new program and under this new program companies like DJ, I will be able to pre clear professional drone pilots to fly in restricted airspace and no fly zones. This news programs called the low altitude authorisation and notification capability program or Lank, and it grants DJ and selectric companies the authority to clear professional drone operators to operate within a predefined area within a no fly zone and at a altitude below four hundred feet. So you could get near real time authorization through a custom build app that DJ will provide professional drone operators, and then they can fly their drones near airports. Well, what's your opinion about this with one? Seven certification as a KOMO. Drone pilots come certain advantages that the rest of stone enjoy, but also comes certain responsibilities like you have to have insurance after pass the certification exam. You have to do all of these things and receive a certain amount of training, and you have to have like your end number on your on your drone. So there's there's advantages and responsibilities, and while recreational drone pilots can apply for a waiver to operate within restricted airspace. It's very hard to get into takes a long time. So through the LA in c- program, certify pilots can pretty much fly where they need to as long as they are cleared by DJ I and other companies. So if you're planning on doing any serious aerial cinematography, I think it pays in the long run to get your certification. James, it's funny that you mentioned drones this week because next week we're devoting our entire show to drones. We'll be talked with companies like DJ about this specific issue as well as a robo and pawn five and others. To discover the latest in technology and legal issues regarding flying drone. I know I can't wait because drums are like one of my favorite things. Very true. What's your second story I honor for has finally created a one size fits all multi case for cross platform. Mobile filmmaking this new adjustable multi-race smartphone stabiliser cage fits any iphone above the iphone six as well as Android phones from Samsung l. g. Motorola and the Google pixel three, the protective cases, no longer need to be taken off your phone. So that's another good thing. And you can still use you third party lenses like moment. Although Clinton even I prefer zone clip on brand and it comes with several Schumer that's for excess reserves, external microphones and quarter twenty tripod Mets and landscape and portrait men. Why is this necessary? Well, if you're into mobile filmmaking it used to be that when you upgraded your iphone, you'd have to upgrade your offer to go with it. So at another eighty bucks, but that's longer the case. This new multi case is adjustable. Much like the bee's grip is and it's very affordable at under eighty dollars. So this could be the last smartphone cage you ever need if your maker, James, I cannot believe that you're using iphone and filmmaking. In the same sentence much the world has changed just seems like the only yesterday that Steve Jobs sang, you'll never need an app on your iphone and now we're making movies with it. What's your third story at Photokina? This week sigma showed a five new lenses. It was only a couple of weeks ago IB see that they announced three center prime lenses, and now they're announcing five new lenses in their art sport and contemporary lines. These lenses range from twenty eight millimeter to a massive sixty, six hundred millimeter f four point three to six point, three sports Lund's. They are designed for panasonic's new full frame. Airless camera. You can add the l. mount adapter to put him on that camera for out of the five are four full frame Fourcade shooting while the middle range sigma fifty, six millimeter contemporary is designed for microphone. Third, shooters in mind. You've been a fan of sigma lenses for a long while. What are your thoughts on these new five, I really am. I mean, sigma is the lens that gives you the most bang for your. Buck. And back back when I was selling cameras and college, that was always the lens that I would point to whenever a person on a budget. But since then they've gone from being a third party lens manufacturer to really getting up into that upper level. I party land status where they are competing with canon and Nikon, and even in their cinema line, they're going after these big boys with these incredibly high-performance camera lenses that can shoot on the go, but also give you a cinematic pry Bocquet image. They really are worth taking a look at James. What other stores you following this week? Other stories were following include Reddin veils. A monochrome monstrous sensor for their aka vista vision camera. Black magic puts out an update to Davinci fifteen with even more new features just a month after its launch and Comcast gets what it always wanted all along from Disney paying fifteen billion dollars for Sky TV. That's what we're working on. What's the night show about tonight is a great show. We're talking about stunts creating them performing them and the various roles within a film crew, four stunt professionals and boy, do we have some stories in now that soon going to be a loss start being stuntman. So I look forward to hearing those stories. One of things you're going to discover as you listen today is that CGI is not taking over stunts actually there coexisting in a very interesting way way Lee here, the interviews can't wait James, where can people go on the web to follow all this industry news, all these stories and more can be found at Donald news dot com. And James to Rufo is the editor in chief of doddle news and joins us every week. We'll see you next Thursday. See next. Here's another website. I want to introduce you to Donald news dot com. Doddle news gives you a portal into the broadcast video and film industries. It's a leading online resource presenting news reviews and products for the film and video industry. Bottle news also offers resource guide and crew management platform specifically to sign for production. These digital call sheets along with apt directory and premium listings provide in depth organizational tools for busy production professionals dot com news as part of fellow arts community world, wide community of artists, filmmakers and storytellers from photography filmmaking performing arts define arts and everything in between. Salo is filled with resources. You need to succeed. What do you want the latest industry news need to network with other creative professional's require state of the art online tools to manage your next project? There's only one place to go Donald news dot com. Melissa Stubbs is a stunt coordinator. She's also a director and member of the director's guild of America as well. She's a member of the board of the academy of Motion, Picture, Arts and sciences, the only female stunt coordinator ever to be invited to join a. m s she's also the first woman member of stunt unlimited. Hello? Melissa welcome. Hi. How are you there? I am so excited to talk to you. I don't get to talk to stunt people very often, and we've got the whole show devoted to stunt people. I'm having a great time and so to get started, how would you define a stunt? So he stunt is many things it can either be actor action or stunt performers forming the physical physicality. Basically anything that requires an actor or stunt people to be physical, whether it's driving a car. Motorcycle a domestic. Violence ration- can even be much as a slap I've been called in for less than that. How do you balance between having an after do something and having a stunt person do something? Well, I think it all depends on the actor, their experience level they're willing to do so without getting injured because once you're actors injured, you're on hiatus and the crew has vacation at the great pleasure of reading your bio, and you have done some incredible things. You're a stunt woman and a stunt coordinator and an action designer and a second director. How would you describe the differences between what each of those four roles does on what you have is a stunt coordinator who's in charge of the safety in the setup of all of it? Because you know as these young stunt people, they'll just do anything. Oh, yeah, I can do that. I can do that stunt coordinator is an extension of the director and they go through the script breakdown the action. Higher, the stunt people design the stunt, bringing the equipment run. There were her cels. They basically sort of direct the action part of it, and you make sure that it safe the before and bringing the right people and you have to as stunt coordinator, you have to use your instincts lot. And it's a lot of feel on judging people's mannerisms or their personalities or too hyped up to excited to make sure that their focus and that no one's going to get injured on chrome set your often often in a rush, so they push push push to get a gun. Let's go, let's go, let's go when we're not ready and it becomes unsafe. Director has vision of what the shot has to be at your job to say everybody hold on. Here's what we're gonna do. This is what safe. We're going to her sit slowly methodically, a never gonna, shoot it. So you're sort of like the mediator and the calm voice. Now, second unit director works with the stunt coordinator sometime. They're one in the same. Like a case of Armstrong or son in crane, or Andy Armstrong, they direct and design the action. So they go to the script, they sit with director. Most directors are not action savvy, their charge of telling the story in building the characters. So your second unit director stunt coordinator work as an extension of the director, and you create the story and the characters with action in physical action in movement, the way a person right, or they can't fight. The second unit director goes out and shoots all the action wide shots of the sequences and the main director will come in and she'd the close ups in the car or the green screen of the guy in the motorcycle of the woman on the motorcycle nationwide. All the emotional beats, the dramatic beats to move the story forward. Used the words safe multiple times when you've got someone falling from seven. Thousand feet or whatever the is hot. Do you keep a stunt performer safe? First of all you bring in the right person. Sometimes it's because there are good double for somebody are with the right skin tone on you start with somebody who's experienced someone who's an expert and the best what they do in that particular thing, say, it's a motorcycle jump or motorcycle lay down or gushing through window, whatever it might be. You bring in the best at that the best you could find that the budget and schedule will allow you want them to be good double for your actor. You make sure they have a good demeanor. They're not a daredevil or they're not out to prove something I call it Kodak. Courage. Some people will do anything to put a camera on them. So as stunt coordinator, if anybody gets hurt on your shoulders. 'cause you allowed that to happen. You have to have a good sense of people who take a rodeo person or motorcycle. Razer or a professional skydiver and throw them into a movie set situation entirely different deal, and they're suddenly pressure in new wearing these costumes. And you can't see through the mask and you can't move, and it's an entirely different deal before is trained to adapt to any situation quickly, and they phase out all the hype, all the people yelling and trying to push you in Russia. And they go into their little stunt bubble, and they focus and they're able to do it safely. So it starts with hiring the right people, but let me push back on you. Imagine a young Melissa with newer just teenager. You weren't the best at being any stuff you were just starting out. Why would anybody hire any person who is that inexperienced Hoti get started? How it happened for me was I doubled Kelly who, and Donald on some television. These back in the great double for her. I had never. Done a high fall, my life with the stunt coordinators. Look, you're a great double. I've got this restore fall out of the art gallery window. Think you could do it. Listen, never done high fall, but I'm fearless jumped off million clips. So the said coordinator was a female since back in the late eighties. And so she took me to her special effect shop. Her husband, special effect shop, and they had stunt Matt's in airbags equipment. So they stuck me at the top of the lift of we worked up to it and she watched how I learned. We started at eight feet. We went to ten feet, and then we ended up working up to thirty feet where I was comfortable falling. And I had done a lot of gymnastics trampoline. I'd really good body wariness and just to sort of survival instinct. So in the moment, I'm not thinking I'm just doing. I don't know what I'm doing, but I know I'm gonna do right thing. Just you don't think you just do your thinking about it. It's too late. You don't have time in those moments. Everything is happening so fast. You have to be trained and prepared in pre-programme your brain and your body. What it is you're supposed to do that moment. The stunt coordinator saw some potential in me and she worked with me we, we did it on the day and dove out the window landed right in my head. 'cause I couldn't see those raining. The light trim is, and they gave me a person, high heels of skirt. Dove out the window at no plan and manage to land, but it's dangerous. You have to when you're starting with new people have to make sure they're trained properly and that they're gonna protect themselves, not just throw themselves in new situation where they're gonna get hurt. What do you recommend for training for stunt people? Not just people starting out, but even when you're in the middle of your career, you can't have enough skills training to be stunned person trying to be a sun person. If you're not working, you should be putting all of your money and time into learning new skill. And if I go on vacation, I go, what can I learn here? And you're always learning, or I'm gonna go fly to Florida and spend two weeks jumping out of planes. I may never do a skydive on film. But I learned how to do you teach yourself how to learn and rapid rate because you might get a call to job and it's in a week and you have to be able to jump horse over six. What fence in a week now there's professional people who that's all they do. They could hire them. You're the establish double for this character. So you're going to get the first crack at, so you gotta be ready. My words would be learned everything and just keep trading more. You can do more horrible. You are have been for years nears dominated by men. There's not a lot of female stunt people and even fewer coordinators. What's the challenge of being a woman in this part of the business? Well, when I started there is maybe one female so coordinator. She was married to this special effects coordinator, so they sort of would do shows together, but there were no females coordinators in the United States didn't happen. There was one. Eighty named Mary Albee who did a show called murder. She wrote for about nine years. It just didn't happen. Women weren't allowed to stunt coordinated with completely male dominated. It was a slow, steady uphill climb dealing with a lot of people in negative, like you're never going to do this. You can't ever. You can coordinate. You're just going to do stunts with stunt. Women basically reached the age forty or forty five, even your career's kind of over as former, not gonna hit by cars, you probably don't look so good in mini skirt doubling sixteen year old girl anymore. So you have to evolve in move into stunt coordination or second you directing directing. So it was complete a climate. I was just two nations in determine and I wanted to learn. So I had to be ten times more knowledgeable and prepared than a male stunt coordinator used to go in the meeting of male producers. And a male director, and they go out your stunt coordinator, your woman. I've never had one of those and of the well you're in for treat because I'm really good at what I do. What's the stunt that you enjoy doing the most or did enjoy doing the most? I love doing driving sequences or flipping cars can enrolls pipe rolls. I also really love doing a great motorcycle. Chase, you know, that usually ends in a lay down our crash of sorts. I also love the creative process of choreographing fights who will surreal, brutal, knock down, drag out realistic for ninety. The original ornate Dimity type of fights that the whole process, it's a dense. He choreographed a dance. It's not just one stunt its whole sequences, very character base, a sort of like all things. I suppose if I there was only one thing I could ever do for the rest of my life, probably motorcycles. Mazing amazing life. The fact that you've lived this long, I swear amazes me. I can't believe I'm still here. Well, I never plan to get this far. So I'm like, now what Melissa you've done so much. But as you say, as you get older, your career needs to evolve where you going next and exceeded all of my dreams as a kid in what I ever thought I could achieve and you have to keep just raising bar in figuring out what's next now I want to direct and actually I've been doing this for thirty one years worked every great director currently today, and now I wanna take everything I've learned from them. And from my experiences about action, drama and film making one of create amazing action movie romantic comedy, something that pulls on people's emotions and people walk out of the theater they go, wow, that was awesome for people that want to hire you for their next gig. Where can they go on the web to learn more about you? My step. Limited sites, a group of directors, second directors and coordinators, pardon stent, limited dot com. In my own personal site, which is action girl films, dot com. Lots of places to go stunts unlimited an action girl films, all one word action girl films dot com. Melissa Stubbs as stunt coordinator, second unit director and a stuntwoman Melissa. This has been fun. Thank you very much for your time. Pleasure. Thank you so much. Jack Gill is an action designer action director and stunt coordinator. He has created some of the movie industry's most memorable action sequences for example, and Germont chief area seven and the fate of the furious ride along and ride along too fast, five and many more Jack is up past president of stunts on limited a member of the directors guild of America. The Screen Actors Guild, and the academy of Motion, Picture, Arts and sciences has been nominated and won many stunt awards over the past years. Hello, Jack welcome how I I am impressed with your resume that that the fact that you're still breathing, I think also pretty much of a shock to and I'm still walking around. So that's good too. How would you describe what you do in broad terms? Essentially, what we're doing as stunt people is we're creating things that other people normally can't do in a safe manner. We're trying to give them something that they've never seen before and what most people think is completely out of their minds and unsafe. We create a safe environment and get it done. Well, that gets me to my most important question. I look at the images on your website of what stunt people do. I think these people are crazy. What's the difference between creating a stunt and doing something stupid? Yeah, a lot of people have that feeling when they first see and not to say that changes at all because every single conversation we have, you know, there's, there's just no way we can do this. But what you do is you break it down into pieces and once you break it down at a peace as you figure out how to do it safely and that's how you get by what does safely mean to you? We're trying to protect the stunt people. You know, number one because that's where we have to start the whole process. We have to start rehearsing it without anybody around. Then we got to try to protect the crew, the actors director, the producers, everybody that's a round it. We have to protect as well. That's where it becomes a little more difficult because now you're dealing with three hundred to four hundred people on the crew. And when you've got cars racing through the streets and crashing, you know it's a big job. So it's not something to be taken lightly and it's something that you include everybody involved so that you can get input from every single person that's there on the action sequel every stunt is different, whether you're falling off a building or racing motorcycles, or crashing car. When do you want to get involved in the planning of a stunt? The planning of it comes way before we ever even get out there on the set. And usually that's on a feature film. That's a couple of months ahead of time. And you have talked about it, you know, in a boardroom over maybe five to ten people, and then you discussed it with your stunt team, and then you go out and you were sitting in a parking lot until you got it where you can do it three or four times successfully. And then you say, okay, we've got the kinks worked out and it's now work the actor into it. So then you have the actor for a couple of weeks and he worked the actor into the pieces that you believe the actor can do safely and do a multiple times not just once. Once you figure that out, then you take it to the set and you take it to the set and you figure out how to do it in front of cameras and where to set cameras. So there's a lot that goes into this, but it is a process, but wait a minute. If you're crashing cars or sliding motorcycle across pavement, you can't keep crashing cars over and over and over and rehearsal. What are you actually rehearsing? Well, we're actually rehearsing crashing cars and slotting. On fast imperious. We're actually doing that. We take junked cars that we buy for five hundred bucks and we'd come in there and we do the actual crash. So we see what's going to happen and where the pieces are gonna fly. Even though it's a little different every time we still rehearsed the actual stunt. Now, if it's something that's really, really big that you just can't rehearse that cost. Maybe a couple of hundred thousand dollars to do share. I get your point. You can't rehearse all of that. And then it's an accurate. Guess as to what's going to happen, I could talk about how stunts or created for like forever with you because it's just such an alien territory for me, but I'm going to talk about sort of backing up little bit from a filmmaking point of view. Your title is action designer action director. Where did these come from and what do they mean? Well, they started out essentially back years and years ago, you know, twenty years ago we were called stunt coordinators and second unit directors, which minister coordinator pretty much brings all the stunt people onto this ad. And then somebody else would say, here's what they do. This guy's gonna fall off a horse. Guys gonna get shot off the top of a building and fall into a mad. Second directors were essentially guys who came in and shot a car that drives by building or a placard on a guy's desk or a door opening and closing. Now, over the years, it has become much more. A stunt coordinator has become an action designer and an action designer pretty much designs every piece of the action sequence from the start from its inception of trying to figure out what it is to its actual completion at the end of the movie. And then sometimes you're even hired once movies completely over to figure out what you do to pick up all the little pieces to make the move even better. So action designer has become a lot like a production designer in the art world is that they come in there and do everything from top to bottom and have a crew. An action designer in our business has a crew of stunt people, or you know the action industry. A second director on the other end is the guy that films this all of the action. Second unit just didn't really disc-. -cribe what a second director did. So action director pretty much the scribes. He designs all the action. He goes in there with the action designer and figures out where the cameras go and how to fill each and every aspect of it. So those two terms from stunt coordinator became action designer and second director morph into action directors. So they are new terms and that we are using now to more aptly. Describe the industry, what's relationship then between the director and the action designer or the action director? Very, very close. I mean, they worked hand in hand. Usually you're working every single day together to try and figure it all out because an action designer can design an incredibly exciting piece. But then when you talk to the director of the action director, he has to figure out shoot it. And sometimes he does have to break it into pieces. So then you go handed handed sit down on a table with a model, and you figure out which piece you're gonna shoot. I where all the cameras go where the crew goes, how much the actor is gonna. Do. You know, there's a lot that goes into it, and that's what I think most people don't really understand is that you don't really shoot these things all in one piece. Even though when you're seeing it in the movie theater at feels like one piece. That's what we're trying to convey. We're trying to keep the movie audience goers to feel like they are part of the sequence so that they are in the car or jumping off the building or live on there really part of the movie. That's what we're trying to do. Jack, you mentioned the academy bonding to change the name to action designer and action director. Why are there not being any awards for stunts? That's a great question. And the problem I've had is for twenty nine years, we have been asking the Oscars for an action category and they have shut us out every single year. And I wish I could give you an answer to that Larry, but for some reason they have a deep-seated problem with bringing an action category even though I think it would bring their ratings up. So maybe we just need the public to get involved in to try and convince the academy that we need an action Oscar. One of the things about being a stunt person staying in shape, and I was. Curious when you're training, what's the most important part is working on your strength? Working on flexibility, working on stamina? What makes a good stunt person physically? I think you do have to stay fit the entire time. You're you're trying to do stunts because you know there are so many avenues that the stunt world can go into. You know, sometimes you're doing horse picture. Sometimes you do in car picture. Sometimes it's all high falls. You can't ever tell which way it's going to turn. So as a stunt person, you have to be completely fit in all avenues. So you're continually training and almost every aspect of the done business. You know, it's always very exciting is what you're doing weakened and week out. But if you don't stay fit, you're going to get hurt. And that's the problem is that you're trying to continually not get hurt. That's not to say it's not going to happen because the business has gotten inherently safer than it was when I first started. But that's the thing you're trying not to do. You're trying not to get hurt because once you get hurt. You're out of the business and people forget about you pretty quickly. Let's flip the same question when you're training, what's the most important mental aspect of the job? That's a great question because the mental aspect of it is just as important as the physical aspect of it because there are lots of stunt people who are extremely fit and extremely athletic, and you think these guys are going to be fantastic in our business, and then you find out they don't have the mental capacity to understand it either they don't have commonsense, which has has a lot to do with it or they can't think on their feet quickly. And if you can't think on your feet quickly, you're going to have a real problem in this business because things go wrong. And when things go wrong, you have to understand what you're going to do when those things go wrong and make the right choice. Some people can't do that. Some people freak out and just break down and can't make an adjustment. What makes a great stunt person is being able to make a great adjustment under fire. And that's where we see the really. Fantastic stunt people shine is when something has gone wrong and they still make the right choice to make it through whatever it is that they had to do, get to get through it without hurting anybody. You mentioned earlier that you like to get actors involved as much as possible as early as possible in creating a stunt, but how do you decide how much dangerous stuff an actor can do? Well, I mean, you start from the inception understanding actor and what they've done in the past. And then you know if I don't know the actor ahead of time will bring him on board and let him watch most of the rehearsal process. So he gets a feel for it. And then once he's gotten a feel for it, we'll bring him in very gingerly to start with. Because the last thing we wanna do is even twist an ankle or create a bruise because actors are irreplaceable in the business. So once the action arranger has gotten a feel for what he can do, we take him in there. We say, let's start you off with something small and you graduate from there to see how much you can do, but you never want to put. Him in a situation with there's only a fifty fifty chance he's going to get through it without getting hurt because that would be asinine on, you know, the stunt designer because you can't afford to get an actor hurt. So we put them in as many pieces we can to see that we can duplicate it as many times as possible. You're talking to an audience of filmmakers, not stunt people. Yeah. What would you tell a filmmaker are the key things to keep in mind when they're thinking of doing stunts for a movie while I mean, I think as a filmmaker, you have to understand that you need to listen to your action designer and to your action director, and you need to look at a lot of the videos that they did beforehand to show you the rehearsals. A lot of times still makers can help you out. They can come in and say, well, I see what you're doing. You're doing it at a lot bigger piece. I think I can put the actor in here and so it's great to get input from filmmakers to find out what we can do to make our job easier or to make it a better piece. There's lots of input that really helps us in that situation. So it's great to see the rehearsals ahead of time and ended then expand on it and say, here's what I think I can do to help how is CGI affecting the stunt industry? That's a question that has come up quite a lot in the past. It used to be that we thought CGI was going to replace the stun industry and the special effects industry. What we found out is that the viewing public, the audience members are much more savvy than what the studios thought they were, and they can tell when things go completely into the CGI world. And once that happens, you've lost your audience. They don't really wanna go see those movies time and time again. So we went back to doing things live as much as possible to trying to really, you know, CD your pants stunts and trying to everything is real as possible. And you see GI as a partner with l. replace backgrounds for us. So they'll take cables out, but it has become a real close partnership with CGI in that they're allowing this done. Mystery the action. It is trying to do as much as possible live, and then they will help us as much as they can. So it's become a really tight knit partnership check. I could talk to you for hours, but because we have a limited amount of time for someone that wants to hire you for their next gig, where can they go on the web? You can go to WWW dot stunts unlimited dot com. And you can find me there. They'll hunt me down and I can do whatever you would like that website is all one word stunts unlimited. Two u. n. t. us stunts unlimited and Jack killers an action designer and action director. Jack, this has been fun. Thank you for your time. Thank you. Advocated. Georgia Toronto began her career as a model and a getaway driver for the mob. She spun that into a career as one of Hollywood's most successful female commercials stunt drivers. Hello, Georgia, welcome. I am just playing excited to be chatting with you and to start modeling and stunt driving are not generally associated with each other. How did you get started? Okay. I went to New York City to further my modeling career, and I ended up dating alive it owned and after our club, I was there one night and five feet away from me. A guy pulled out a gun and shot the guy next to him. Everybody scattered and Frankie through me the car keys. And he said, George girl pull up the car quick and I ran down the stairs and they got his buddy, don't two flights of stairs through in the backseat on it. So I took off in and I see a cop and I knew we had to slow down, but I got him to Bellevue hospital in record time. They pulled his body out of the car lifted on the sidewalk lead on the horn, and we took off. They talked about with men, Georgy girl. Can you drive a car care, less. The guy lifter died, right. They talked about that for months, and I'm from Rochester New York, which is the home, of course. Doc and I went home for a weekend and I ran into the godfather of New York. He saw me as a Georgia. You gotta do me a favor, and I said, sure, Sammy, what do you want me to do? He says, you have to live a message for me as anybody finds out about this. They're going to find my body and the Genesee river. I can't trust anybody. So the next day he showed up with field envelope and I flew back to New York, and there was a black limousine waiting for me at the airport, and they droop drove me into Brooklyn and. Went into this restaurant. I'm squirted into this back room and there's four guys sitting there, and I'm energised as Georgy girl. And one of the guys kind of raised his eyebrow like recognize the name, and I had heard about how I drove the car that night, and it turned out to be Gambino. I think what must've ran through their minds if Sammy could trust me with a message like that and still to this day, I don't know what was in that message. The time I was appearing on covers of magazines. I look like the girl next door. I was the perfect person for them to use who's gonna suspect me do look like the perfect girl next door. I had a chance to go to your website and we'll mention out at the end of the presentation, but you're you're, you're modeling career is stunning. But aside from this side trip and driving for the mob, why did you decide to become a commercial stunt driver? Well, you know what? I had a mob war had broken out and they were killing. Everybody knew anything. And I obviously knew a lot at that point. So I ended up coming to California had seven dollars in my pocket. Seven year old daughter. I lived in the car and I finally found a friend that I used the model with and he had a little studio apartment in Brentwood and let us stay there until I could fear it what it was gonna do. And while I'm there, I'm watching a lot of TV and every time there was a commercial. It was a car commercial now couldn't model 'cause they'd figure out where I was, and I didn't know what I was going to do to make money. So. After looking at all these car commercials, I realize most of the time you could never see the driver. That's perfect. I could do that. Right? So my friend who was an actor he, he would tell me where they were shooting commercials in. I would drive down to the set and I bit directors, and they would just look at me like, yeah, sure she can drive. Uh-huh. And at the time they were putting wigs on guys. This is back in the seventies the early seventies, you know, women just weren't doing that kind of thing, but I was persistent and I kept showing up in this one director, gut sick seeing me and he said, all right, I'm gonna give you shot. You show up on Tuesday and we'll see what you can do. So I showed up on Tuesday and showed him what I could do. And I guess he was impressed and he told the next guy the next guy. And before I knew it was turning down work, I couldn't do it all. And that's what gave me the idea to start a company with all women. But basically there was more work for guys in there was women. So I brought on guy. Is two and I when after race car drivers and stunt people and really good looking women who could drive in, then I trained everybody in precision and started my company. A gun was what performance to AWOL of learned that there's two types of driving stunts one where cars or crushing all directions and the other where a team is driving several cars together as one which did you specialize in. As a team, what we would do is kinda like with the blue angels demeer we, we did on the ground with cars. Most of our work was car commercials. So there was a lot of that kind of thing in in commercials at the time still is tell us about the process of setting up a car stunt for a commercial. Let's say that you're driving a team. What's the process? Well, we I figure out what we're going to actually do. Then I have the drivers walk it that there's no mistakes. Everybody knows where they're supposed to go physically walk, not in a car, but on foot. Yes, I'll walk beside them and they will get in their formation and then I'll call the next move and they have to do that next move as people. And then when they get in their cars, they know what to do. How do you call that? I'm usually on the camera car with my radio and I'll say all car front or whatever. For the move is and I say it and they do it on q now just as because I used to direct live television. Are you giving standbys standby to do this and do it because otherwise, when you say go, people may hesitate on exactly wonder, supposed to execute. Now would be the word. I would use all car front now they would move on now. They would get ready for it and then now they would make the move. What are some of the projects you've worked on? I know there's probably been more than you can count, but what sticks in your head. Well, how about the one that I crashed it two hundred fifty thousand dollar Dino Ferrari. Smith, something you don't do very often. Thank God. Yeah, it was doing a bugle boy, jeans, commercial. In fact, that's actually how I started writing my book. I had to do a one eighty on a narrow mountain road. We were up in Bodega bay and this, you know, Ferrari was vintage Dino Ferrari. So when I went to do the one eighty, the back tire cut this off shoulder in flip the car over an embankment and I was relying two to three hundred foot drop off into the ocean, stopped forty feet short. If going off the cliff and all I could thinking about as I was some resigned to my death was, oh my God. I'm wrecking a two hundred fifty thousand dollar car. And I never once thought about my life or my kids or nothing, and I thought that was so odd. So when I got back from location, I went to see a therapist because I wanted to find out why my life was an important why it was all about the car in the therapist suggested that I get a journal in writing it for twenty minutes a day, whatever came to mind, and I started doing that and all this stuff started coming out that never analysed my life before. It just kind of when when it all started coming out on paper, it just nice started getting dialogue to it and he coming a book. Well, first publisher who saw but it within twenty three hours. And then I terrified. He said, oh my God. When people find out about my life is he'll probably never work. But it ended up doing quite the opposite. In fact, it started helping so many people to see themselves on the pages and change their lives, which I didn't realize what happened was that the book the company? She keeps yes. The company, she keeps his as it a autobiography, or is it a series of philosophical thoughts tonight, a biography through my whole life. You've done stunts driving your stunt coordinator. Second unit director, you're an author, and you also work at a place called enchanted manner events. Why? So many different businesses. It is a business that it is my home and I adopted a little girl. She was ten days old. She's twelve now, and I had to get out of this doing stunts because I had to to operate on my neck because of and he said, if you continue, you're going to be wheelchair. So I had to kinda back off from that. And then when I adopted this little girl, I really didn't have an income anymore. So I started doing weddings and renting my guest vacation people I rented for filming, and now it allows me to be a stay at home mom, and he'll make an income. Well, I think that racist the bigger question, a lot of people get into stunts I think because of the challenge and the adrenaline for you, what's life after stunts. Oh, well, it took the awhile. You know, gotta have that excitement in my life. And not doing that anymore. I mean, I really had to find something that could could take the place of that. And boy, I found a the kids really do that. My daughter is getting into that preteen stage now and, oh my God. So anyway, it's kinda fun just they could hurt on dishes and you know, getting her started on her career in life. I don't think your career is over. I think you still have lots of opportunities a head and for people that want to keep track of what you're doing or take a look at your book, where can they go on the web? Well, the website for my book is the name of the book, which is the company. She keeps calm for the enchanted manner for my vacation rental and weddings and whatever I call this house that Chevy built. Anyway, that's called enchanted manner, events dot com. Those two websites are the company. She keeps dot com. All one word and enchanted manner events dot com. Georgia Durante is a model and stunt driver and a stunt coordinator and Georgia. Thanks for talking with us today. I want to introduce you to a new website. They load com. Falen is an artist community and networking site for creative people to connect, be inspired and showcase their creativity. They low dot com features content from around the world with a global perspective on all things creative, they low is the place for creative folks to learn, collaborate market and sell their works. They was apart of low arts, a worldwide community of artists filmmakers and storytellers from photography to filmmaking performing arts, fine, arts and everything in between. Failoed is filled with the resources you need to succeed visit. They low dot com and discover how their community can help you connect, learn and succeed that stay lope dot com. But Hooker began his career sixty years ago as a child performer on leave it to be for and other shows as a stuntman he's worked on over a thousand productions. In fact, the nineteen seventy eight film Hooper was modeled on his career. He's currently the president of stunts unlimited as well as a member of sag and DJ and AM PAAS welcome buddy. Jo good to have you with us doing Larry. What motivated you to move from acting to stunts. Actually came from my father because my father was sent down. That's how I got into originally knowing the pitfalls in the injuries and all this, the situation that back in that day that then went through. He didn't want me to be man. He he wanted me to be in that or so. That's how I got into the acting. I kinda followed that along for a long period and then decided that you know acting was a little too docile. And but as I was going to revisit this world and went to my father and tells him what I wanted to do and the acquiesced and that he would help me in any which way could. And that's how I got back into business. I started doing stunts when I was twelve working for my father on the TV show, then went to acting. They went back to work. So I'm still in the sun end of it pretty amazing that you've been able to survive this long given the stunts that you do. I have been very lucky. I've been grateful that I had a lot of, you know, people that gave me hints along the way both good ones and bad ones. I was able to the what to do and what not to do. And I was I was fortunate in the beginning of my career because that's. Generally where people either make it or breaking. And I grew up with a gymnastic high diving background. So when I got into stunts I was able to make it through the beginning stages and though from there that gets me something that both Jack and Melissa mentioned earlier in the show that talked about an organization called stunts unlimited. You were one of the original members of stunts unlimited. Tell me about the organization and why? It was founded in the beginning we, there was one organization at the time of it was like a fraternal organization of professional sent men and most of anybody that was a credible stunt man was a member of this group. There was three guys that had an idea that they wanted to leave the old boy network and start a new and. And group of leaks stunt men that everybody in the group would be the top of the line. Stunt personnel could do everything back in in the taste. When I started, people didn't do one expertise to make a living at being sent person. You had to be able to do everything. What the founding members of sensing limited did was there were fourteen of us actually, and they came to us and said, hey, we're thinking about warm and in elite group stunt men, we're going to quit the sentence association. We would love to have you guys come along with us at the time. I was like maybe working three or four times a year for the old boy network there, and I just jumped chance, especially to be involved in something as horse multiplying is, is where we were going to have guy. Guys in the whole industry. That's the way it came down. We, we had a really a bad ass group of guys that were excellent at everything as of stunt work. So that's basically how it got started. And it's still that way. We only change that we've we've made is that we understood how viable and importance don't women were. So we were the first organization to embrace full membership of a stem women with great. Let's fast forward to today. What does it take to become a member of stunts unlimited now, hey, gang membership in cement, which we deal in that we are the best group in the world is point is that you have to have three sponsors to the at least looked at. To be a member. You get three sponsors, then go squeeze sponsors, talk to the members of the group you go before the board of directors, and if you everybody in the board is on board with it and they think you would be good member is then it goes to the membership. Like I say, it's a very elite group. We maintain about the green forty and forty five members in our group in. That's it. Most of our guys now are spent coordinators. Second unit dressers Cruciani threats is a memory producers. So our our problem now is that we're running out of Indian. We do quite a bit of hiring from the outside one of the the rate way that we stained ourselves from the beginning because into sociation made the statement that they mandated, none of their members ever higher any of us in stunts unlimited. One of our mandates was that we hired everybody in our if at all possible today I, if I remember correctly, most of us have never ever been higher by anyone in this. Sociation we, we hire a lot of them. So it's kind of funny the way things waking. Switching to the business side just a minute. There's so much competition from CGI and now Disney's got this new robot that does stunts. Can you still make a living as a stunt performer? My feeling is you know, a lot of people think that the g. i. has managed. We worked for stunt men, but actually I think that it has enhanced it quite a bit. Is that anything that you see. On on Cam is most of it has to be done. I has to be rehearsed as to do all the lead in shot has to do pretty much everything before CGI is implemented, do the kind of stuff that's that's basically emboss -able. So to me, I think that CGI has created a huge amount of some work. You know, sometimes you don't see it all, but it hasn't been Floyd in continues to employ a tremendous amount of stunt men, especially with all the rigging and everything. So I think the GI is is a good thing. I could talk to you for hours just hearing stories of the work that you've done. But for right now, tell us where we can go on the web to learn more about the kind of work you've done and stunned some limited. Well, I have a web page that is, but he Joe Hooker. Dot com. Pretty easy course. There's always IMDB or they can call me the taco. That website is all one word buddy. Joe j. o. e. buddy, Joe Hooker dot com. And stunts unlimited also all one word stunts unlimited dot com. And buddy, Joe Hooker is the current president of stunts unlimited as well as an unparalleled stunt performer himself buddy. Joe. Thanks for joining us today. Larry lit full again. You know, I was just thinking in all my producing or directing. I've never worked with stunt people which after talking with, tonight's guests makes me realize how much I missed while there were times and chatting with them the evening. I was wondering whether they were actually working with a full deck. There is no doubt they are actively living in the here and now focusing intently on the job at hand, not just to make sure they don't get hurt, but for the sheer adrenaline filled joy of it, you could hear it in their voices as they talked about past projects, the excitement of creating a stunt that no one had ever attempted before many times as we work on a project, we're busy thinking about the next project or simply wondering about lunch. That's a luxury a stunt perform. Cannot afford if they take their eye off the immediate challenge, they can find themselves in vintage car tumbling off a three hundred foot cliff. Their stories are endless and listen, fascinating, and they revolve around some ridiculously dangerous challenge that they need to act in with enough presence of mind to survive. It takes a special breed to succeed in stunts and I had a great time tonight visiting with some of the best. Just something I'm thinking about. I want to thank all of our stunt performers guests this week. Melissa Stubbs, Jack Gill, Georgia Durante buddy. Joe Hooker and James ruble. There's a lot of history in our industry, and it's all posted to our website at digital production, buzz dot com. Here you'll find thousands of interviews all online and all of able to you today and remember to sign up for our free weekly show newsletter that comes out every Saturday morning. Talk with us on Twitter at DP buzz and Facebook at digital production, buzz dot com. Our theme music is composed by Maytham doogie Turner with additional music provided by smart sound dot com. Our producer is Debbie price. Meinen is Larry Jordan and thanks for listening to the digital production buzz. Production buzz is copyright two thousand eighteen by falem LLC.
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