{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":60.66,"endTime":63.54,"body":"Welcome to the Chefs Without"},{"speaker":"Chris Spear","startTime":60.66,"endTime":63.54,"body":"Restaurants podcast. I'm your"},{"speaker":"Chris Spear","startTime":63.54,"endTime":67.74,"body":"host Chris Spear. On the show. I"},{"speaker":"Chris Spear","startTime":63.54,"endTime":67.74,"body":"have conversations with culinary"},{"speaker":"Chris Spear","startTime":67.74,"endTime":70.5,"body":"entrepreneurs and people in the"},{"speaker":"Chris Spear","startTime":67.74,"endTime":70.5,"body":"food and beverage industry who"},{"speaker":"Chris Spear","startTime":70.5,"endTime":74.01,"body":"took a different route. 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I've"},{"speaker":"Chris Spear","startTime":115.5,"endTime":118.53,"body":"often said the reason I started"},{"speaker":"Chris Spear","startTime":118.53,"endTime":121.26,"body":"my own personal chef business"},{"speaker":"Chris Spear","startTime":118.53,"endTime":121.26,"body":"was because of him. Not because"},{"speaker":"Chris Spear","startTime":121.26,"endTime":124.23,"body":"Dave's a personal chef, but I"},{"speaker":"Chris Spear","startTime":121.26,"endTime":124.23,"body":"took a course with him at the"},{"speaker":"Chris Spear","startTime":124.23,"endTime":128.82,"body":"French Culinary Institute in New"},{"speaker":"Chris Spear","startTime":124.23,"endTime":128.82,"body":"York, almost a decade ago. And"},{"speaker":"Chris Spear","startTime":128.82,"endTime":131.22,"body":"while I was there, he opened my"},{"speaker":"Chris Spear","startTime":128.82,"endTime":131.22,"body":"eyes to a whole new world of"},{"speaker":"Chris Spear","startTime":131.22,"endTime":134.85,"body":"food. 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Social media wasn't really a"},{"speaker":"Chris Spear","startTime":138.39,"endTime":141.69,"body":"thing at the time, except maybe"},{"speaker":"Chris Spear","startTime":141.69,"endTime":145.11,"body":"Twitter, which I wasn't on yet."},{"speaker":"Chris Spear","startTime":141.69,"endTime":145.11,"body":"Dave gave me a list of blogs to"},{"speaker":"Chris Spear","startTime":145.11,"endTime":147.72,"body":"read and people to follow on"},{"speaker":"Chris Spear","startTime":145.11,"endTime":147.72,"body":"Twitter, and the rest is"},{"speaker":"Chris Spear","startTime":147.72,"endTime":151.62,"body":"history. So I was really excited"},{"speaker":"Chris Spear","startTime":147.72,"endTime":151.62,"body":"to have Dave on the show. 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I didn't ask"},{"speaker":"Chris Spear","startTime":165.81,"endTime":169.02,"body":"a lot of my usual questions and"},{"speaker":"Chris Spear","startTime":165.81,"endTime":169.02,"body":"just kind of leaned into those"},{"speaker":"Chris Spear","startTime":169.02,"endTime":172.83,"body":"weird and intriguing food"},{"speaker":"Chris Spear","startTime":169.02,"endTime":172.83,"body":"science topics. Like my episode"},{"speaker":"Chris Spear","startTime":172.83,"endTime":175.29,"body":"with Daniel Kritzer. 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Could you deliver"},{"speaker":"Chris Spear","startTime":226.83,"endTime":230.1,"body":"the benefits of a vegetable"},{"speaker":"Chris Spear","startTime":230.1,"endTime":234.78,"body":"through a grain? Today, non GMO"},{"speaker":"Chris Spear","startTime":230.1,"endTime":234.78,"body":"orange corn is helping fight"},{"speaker":"Chris Spear","startTime":234.81,"endTime":238.2,"body":"micronutrient deficiencies in"},{"speaker":"Chris Spear","startTime":234.81,"endTime":238.2,"body":"more than 10 African countries."},{"speaker":"Chris Spear","startTime":238.8,"endTime":241.41,"body":"The vibrant orange color comes"},{"speaker":"Chris Spear","startTime":238.8,"endTime":241.41,"body":"from significantly increased"},{"speaker":"Chris Spear","startTime":241.41,"endTime":245.16,"body":"levels of carotenoids. 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All their products are"},{"speaker":"Chris Spear","startTime":272.85,"endTime":276.93,"body":"sold online at Professor Torbert"},{"speaker":"Chris Spear","startTime":272.85,"endTime":276.93,"body":"calm on Amazon and wholesale."},{"speaker":"Chris Spear","startTime":277.65,"endTime":279.99,"body":"And now through the end of"},{"speaker":"Chris Spear","startTime":277.65,"endTime":279.99,"body":"November. Professor turbots is"},{"speaker":"Chris Spear","startTime":279.99,"endTime":283.44,"body":"happy to offer all Chefs Without"},{"speaker":"Chris Spear","startTime":279.99,"endTime":283.44,"body":"Restaurants listeners 10% off on"},{"speaker":"Chris Spear","startTime":283.44,"endTime":287.46,"body":"all orange corn products. Go to"},{"speaker":"Chris Spear","startTime":283.44,"endTime":287.46,"body":"Professor Torbert calm and"},{"speaker":"Chris Spear","startTime":287.46,"endTime":292.74,"body":"simply use the promo code chef's"},{"speaker":"Chris Spear","startTime":287.46,"endTime":292.74,"body":"10 at checkout that's c h e f s"},{"speaker":"Chris Spear","startTime":292.8,"endTime":297.15,"body":"one zero. Did you know"},{"speaker":"Chris Spear","startTime":292.8,"endTime":297.15,"body":"restaurants turnover employees"},{"speaker":"Chris Spear","startTime":297.15,"endTime":300.33,"body":"four times faster than most"},{"speaker":"Chris Spear","startTime":297.15,"endTime":300.33,"body":"businesses. What if somebody"},{"speaker":"Chris Spear","startTime":300.33,"endTime":302.91,"body":"created an affordable and"},{"speaker":"Chris Spear","startTime":300.33,"endTime":302.91,"body":"effective hiring solution for"},{"speaker":"Chris Spear","startTime":302.91,"endTime":306.36,"body":"the restaurant industry. 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So"},{"speaker":"Unknown","startTime":507.9,"endTime":510.69,"body":"Well, I mean, I guess"},{"speaker":"Unknown","startTime":507.9,"endTime":510.69,"body":"that's in a way why it works."},{"speaker":"Unknown","startTime":510.69,"endTime":516.0,"body":"Because you know, if it was for"},{"speaker":"Unknown","startTime":510.69,"endTime":516.0,"body":"me, like I'm prone to, I can go"},{"speaker":"Unknown","startTime":516.0,"endTime":521.91,"body":"off on tangents that are very in"},{"speaker":"Unknown","startTime":516.0,"endTime":521.91,"body":"the weeds forever. Yeah, right."},{"speaker":"Unknown","startTime":521.94,"endTime":524.16,"body":"Yeah, I'm having that problem"},{"speaker":"Unknown","startTime":521.94,"endTime":524.16,"body":"right now. Actually, I'm working"},{"speaker":"Unknown","startTime":524.16,"endTime":528.12,"body":"on, you know, my second book."},{"speaker":"Unknown","startTime":524.16,"endTime":528.12,"body":"And my wife is proofreading,"},{"speaker":"Unknown","startTime":528.24,"endTime":531.09,"body":"proofreading. But editing and"},{"speaker":"Unknown","startTime":528.24,"endTime":531.09,"body":"proofreading is a derogatory,"},{"speaker":"Unknown","startTime":531.12,"endTime":536.61,"body":"she's editing, right? And it's,"},{"speaker":"Unknown","startTime":531.12,"endTime":536.61,"body":"she's like, man, you're so like,"},{"speaker":"Unknown","startTime":536.61,"endTime":539.67,"body":"I mean, it's so boring. Like"},{"speaker":"Unknown","startTime":536.61,"endTime":539.67,"body":"this discussion of like, the"},{"speaker":"Unknown","startTime":539.67,"endTime":543.57,"body":"different fatty acid profiles in"},{"speaker":"Unknown","startTime":539.67,"endTime":543.57,"body":"this oil is just so boring. And"},{"speaker":"Unknown","startTime":543.57,"endTime":546.24,"body":"I'm like, Yes, I need someone to"},{"speaker":"Unknown","startTime":543.57,"endTime":546.24,"body":"check me and bring me back from"},{"speaker":"Unknown","startTime":546.24,"endTime":549.63,"body":"that, you know, because I'll"},{"speaker":"Unknown","startTime":546.24,"endTime":549.63,"body":"always often go on on rants like"},{"speaker":"Unknown","startTime":549.63,"endTime":553.38,"body":"that, as I will, like random."},{"speaker":"Unknown","startTime":549.63,"endTime":553.38,"body":"You know, stories are rants. So"},{"speaker":"Unknown","startTime":553.38,"endTime":554.91,"body":"it's Yeah, yeah. Well, I"},{"speaker":"Chris Spear","startTime":554.94,"endTime":558.03,"body":"I've asked a number"},{"speaker":"Chris Spear","startTime":554.94,"endTime":558.03,"body":"of questions over the years that"},{"speaker":"Chris Spear","startTime":558.03,"endTime":561.21,"body":"you've answered on the show. And"},{"speaker":"Chris Spear","startTime":558.03,"endTime":561.21,"body":"I was actually looking back so"},{"speaker":"Chris Spear","startTime":561.9,"endTime":565.44,"body":"I'm not going to trigger you"},{"speaker":"Chris Spear","startTime":561.9,"endTime":565.44,"body":"here. But on Episode 49, I"},{"speaker":"Chris Spear","startTime":565.44,"endTime":568.59,"body":"definitely was the one who asked"},{"speaker":"Chris Spear","startTime":565.44,"endTime":568.59,"body":"about MSG, and that turned into"},{"speaker":"Chris Spear","startTime":568.59,"endTime":573.51,"body":"like a half hour conversation"},{"speaker":"Chris Spear","startTime":568.59,"endTime":573.51,"body":"with you totally going crazy"},{"speaker":"Chris Spear","startTime":573.51,"endTime":576.96,"body":"when Natasha said she does not"},{"speaker":"Chris Spear","startTime":573.51,"endTime":576.96,"body":"eat MSG. And I just think it's"},{"speaker":"Chris Spear","startTime":576.96,"endTime":578.94,"body":"like one of the most hilarious"},{"speaker":"Chris Spear","startTime":576.96,"endTime":578.94,"body":"things but that was like way"},{"speaker":"Chris Spear","startTime":578.94,"endTime":581.13,"body":"back episode 49. So I have"},{"speaker":"Unknown","startTime":581.13,"endTime":583.98,"body":"completely blocked that"},{"speaker":"Unknown","startTime":581.13,"endTime":583.98,"body":"from my memory like that, like"},{"speaker":"Unknown","startTime":583.98,"endTime":587.1,"body":"her saying that she didn't eat"},{"speaker":"Unknown","startTime":583.98,"endTime":587.1,"body":"MSG. I have completely"},{"speaker":"Unknown","startTime":587.25,"endTime":591.06,"body":"completely blocked it out of my"},{"speaker":"Unknown","startTime":587.25,"endTime":591.06,"body":"memory. Because I mean even"},{"speaker":"Unknown","startTime":591.06,"endTime":594.3,"body":"thinking about her saying that"},{"speaker":"Unknown","startTime":591.06,"endTime":594.3,"body":"he irritates me now like the"},{"speaker":"Unknown","startTime":594.33,"endTime":598.35,"body":"like the fact that she ever said"},{"speaker":"Unknown","startTime":594.33,"endTime":598.35,"body":"that 10 years later. I don't"},{"speaker":"Unknown","startTime":598.35,"endTime":600.45,"body":"know because the thing is, she"},{"speaker":"Unknown","startTime":598.35,"endTime":600.45,"body":"should know better. You know"},{"speaker":"Unknown","startTime":600.45,"endTime":602.88,"body":"what I mean? She should know"},{"speaker":"Unknown","startTime":600.45,"endTime":602.88,"body":"better. 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You"},{"speaker":"Unknown","startTime":641.76,"endTime":646.71,"body":"realize that, like anyone who's"},{"speaker":"Unknown","startTime":641.76,"endTime":646.71,"body":"on the consumer end, when they"},{"speaker":"Unknown","startTime":646.71,"endTime":649.74,"body":"get too hyped up in these in"},{"speaker":"Unknown","startTime":646.71,"endTime":649.74,"body":"these things, like on the label,"},{"speaker":"Unknown","startTime":649.83,"endTime":651.63,"body":"that they're actually just"},{"speaker":"Unknown","startTime":649.83,"endTime":651.63,"body":"getting the wool pulled over"},{"speaker":"Unknown","startTime":651.63,"endTime":655.02,"body":"their eyes. 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So"},{"speaker":"Chris Spear","startTime":692.61,"endTime":695.49,"body":"we would use like, the pre made"},{"speaker":"Chris Spear","startTime":692.61,"endTime":695.49,"body":"chicken bases. And you know,"},{"speaker":"Chris Spear","startTime":696.03,"endTime":698.79,"body":"exactly, that was one of those"},{"speaker":"Chris Spear","startTime":696.03,"endTime":698.79,"body":"things where it didn't say it"},{"speaker":"Chris Spear","startTime":698.79,"endTime":701.16,"body":"had MSG, but there's hydrolyzed"},{"speaker":"Chris Spear","startTime":698.79,"endTime":701.16,"body":"protein in there. It's like,"},{"speaker":"Chris Spear","startTime":701.49,"endTime":704.52,"body":"this is gonna be like quite the"},{"speaker":"Chris Spear","startTime":701.49,"endTime":704.52,"body":"thing. 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You"},{"speaker":"Unknown","startTime":729.66,"endTime":733.62,"body":"like dashing? Oh, yeah. Love it."},{"speaker":"Unknown","startTime":734.04,"endTime":736.05,"body":"Oh, but that's, you know, it's"},{"speaker":"Unknown","startTime":734.04,"endTime":736.05,"body":"natural. It's from seaweed."},{"speaker":"Unknown","startTime":736.08,"endTime":739.92,"body":"Well, like, Well, wait, again,"},{"speaker":"Unknown","startTime":736.08,"endTime":739.92,"body":"this is probably not what you"},{"speaker":"Unknown","startTime":739.92,"endTime":741.66,"body":"want to spend the entire time"},{"speaker":"Unknown","startTime":739.92,"endTime":741.66,"body":"talking about."},{"speaker":"Chris Spear","startTime":741.66,"endTime":744.18,"body":"But I just wanted"},{"speaker":"Chris Spear","startTime":741.66,"endTime":744.18,"body":"to mention it, but I thought I'd"},{"speaker":"Chris Spear","startTime":744.18,"endTime":745.65,"body":"put that out there. Yeah."},{"speaker":"Unknown","startTime":745.86,"endTime":748.56,"body":"So you agree it's a"},{"speaker":"Unknown","startTime":745.86,"endTime":748.56,"body":"lie. That's the problem. It's"},{"speaker":"Unknown","startTime":748.56,"endTime":752.85,"body":"the idea that companies spend"},{"speaker":"Unknown","startTime":748.56,"endTime":752.85,"body":"millions of dollars to make"},{"speaker":"Unknown","startTime":753.09,"endTime":758.79,"body":"pseudo clean labels, that people"},{"speaker":"Unknown","startTime":753.09,"endTime":758.79,"body":"then spend, like a lot of hard"},{"speaker":"Unknown","startTime":758.79,"endTime":764.4,"body":"earned money on. And not for the"},{"speaker":"Unknown","startTime":758.79,"endTime":764.4,"body":"right reason. 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But then"},{"speaker":"Unknown","startTime":787.53,"endTime":789.87,"body":"but but we're still like"},{"speaker":"Unknown","startTime":789.87,"endTime":793.02,"body":"laboring under the false concept"},{"speaker":"Unknown","startTime":789.87,"endTime":793.02,"body":"that a calorie is a calorie is a"},{"speaker":"Unknown","startTime":793.02,"endTime":795.51,"body":"calorie, not the case. You know,"},{"speaker":"Unknown","startTime":793.02,"endTime":795.51,"body":"what I mean? Like how you"},{"speaker":"Unknown","startTime":795.51,"endTime":798.63,"body":"consume it, where you consume"},{"speaker":"Unknown","startTime":795.51,"endTime":798.63,"body":"it, you know, how all the stuffs"},{"speaker":"Unknown","startTime":798.63,"endTime":801.78,"body":"masticate. 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How did you get"},{"speaker":"Chris Spear","startTime":834.84,"endTime":838.68,"body":"into food and cooking and food"},{"speaker":"Chris Spear","startTime":834.84,"endTime":838.68,"body":"science?"},{"speaker":"Unknown","startTime":839.79,"endTime":842.07,"body":"I was, I was always"},{"speaker":"Unknown","startTime":839.79,"endTime":842.07,"body":"supposed to be a science guy."},{"speaker":"Unknown","startTime":842.22,"endTime":844.83,"body":"Like when I say that, like in"},{"speaker":"Unknown","startTime":842.22,"endTime":844.83,"body":"high school, when I went to"},{"speaker":"Unknown","startTime":844.83,"endTime":848.1,"body":"college, you know, my whole"},{"speaker":"Unknown","startTime":844.83,"endTime":848.1,"body":"family. 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I ended up"},{"speaker":"Unknown","startTime":885.96,"endTime":891.48,"body":"getting a master's degree in"},{"speaker":"Unknown","startTime":885.96,"endTime":891.48,"body":"Fine Arts. And the more most of"},{"speaker":"Unknown","startTime":891.48,"endTime":894.03,"body":"my work was in sculpture was"},{"speaker":"Unknown","startTime":891.48,"endTime":894.03,"body":"also things like building"},{"speaker":"Unknown","startTime":894.03,"endTime":897.15,"body":"machines. I was always kind of"},{"speaker":"Unknown","startTime":894.03,"endTime":897.15,"body":"very invested in kind of gear"},{"speaker":"Unknown","startTime":897.15,"endTime":900.69,"body":"and equipment and science to a"},{"speaker":"Unknown","startTime":897.15,"endTime":900.69,"body":"certain effect. For a sense,"},{"speaker":"Unknown","startTime":900.69,"endTime":904.83,"body":"like, you know, one of my pieces"},{"speaker":"Unknown","startTime":900.69,"endTime":904.83,"body":"was I got fresh frog mussels, I"},{"speaker":"Unknown","startTime":904.83,"endTime":908.19,"body":"euthanized frogs, built these"},{"speaker":"Unknown","startTime":904.83,"endTime":908.19,"body":"skeletons and then built little"},{"speaker":"Unknown","startTime":908.22,"endTime":912.21,"body":"microprocessor controlled boards"},{"speaker":"Unknown","startTime":908.22,"endTime":912.21,"body":"and put the you know, the the"},{"speaker":"Unknown","startTime":912.21,"endTime":915.27,"body":"frog muscles onto the skeletons"},{"speaker":"Unknown","startTime":912.21,"endTime":915.27,"body":"and then made the skeletons move"},{"speaker":"Unknown","startTime":915.27,"endTime":917.4,"body":"like they were alive, which of"},{"speaker":"Unknown","startTime":915.27,"endTime":917.4,"body":"course is ridiculous because"},{"speaker":"Unknown","startTime":917.4,"endTime":919.32,"body":"they weren't they were dates"},{"speaker":"Unknown","startTime":917.4,"endTime":919.32,"body":"with dead muscle that was the"},{"speaker":"Unknown","startTime":919.32,"endTime":921.9,"body":"whole point of that. The whole"},{"speaker":"Unknown","startTime":919.32,"endTime":921.9,"body":"point of that piece was the, the"},{"speaker":"Unknown","startTime":921.9,"endTime":924.84,"body":"kind of the false creation of"},{"speaker":"Unknown","startTime":921.9,"endTime":924.84,"body":"agency of kind of this kind of"},{"speaker":"Unknown","startTime":924.84,"endTime":927.84,"body":"the, the Frankenstein myth. So"},{"speaker":"Unknown","startTime":924.84,"endTime":927.84,"body":"like, that was the kind of work"},{"speaker":"Unknown","startTime":927.84,"endTime":930.6,"body":"I was doing. But I was getting"},{"speaker":"Unknown","startTime":927.84,"endTime":930.6,"body":"pushed further and further away"},{"speaker":"Unknown","startTime":930.6,"endTime":933.27,"body":"from the art world, and I really"},{"speaker":"Unknown","startTime":930.6,"endTime":933.27,"body":"wanted to be, you know, I was"},{"speaker":"Unknown","startTime":933.27,"endTime":936.66,"body":"getting more and more invested"},{"speaker":"Unknown","startTime":933.27,"endTime":936.66,"body":"in and I've been cooking since"},{"speaker":"Unknown","startTime":936.69,"endTime":939.6,"body":"forever, right? My mom, even"},{"speaker":"Unknown","startTime":936.69,"endTime":939.6,"body":"when she was in medical school,"},{"speaker":"Unknown","startTime":939.6,"endTime":942.15,"body":"and, you know, working, you"},{"speaker":"Unknown","startTime":939.6,"endTime":942.15,"body":"know, 100 hours a week would"},{"speaker":"Unknown","startTime":942.15,"endTime":946.02,"body":"always be cooking. We always,"},{"speaker":"Unknown","startTime":942.15,"endTime":946.02,"body":"you know, big, you know, festive"},{"speaker":"Unknown","startTime":946.02,"endTime":949.2,"body":"dinners were always a big thing"},{"speaker":"Unknown","startTime":946.02,"endTime":949.2,"body":"in my family. And ever since I"},{"speaker":"Unknown","startTime":949.2,"endTime":953.01,"body":"was a kid, I would, you know, go"},{"speaker":"Unknown","startTime":949.2,"endTime":953.01,"body":"downstairs and cook myself. But"},{"speaker":"Unknown","startTime":953.55,"endTime":955.56,"body":"it became more and more"},{"speaker":"Unknown","startTime":953.55,"endTime":955.56,"body":"something that I really wanted"},{"speaker":"Unknown","startTime":955.56,"endTime":959.58,"body":"to focus on and do"},{"speaker":"Unknown","startTime":955.56,"endTime":959.58,"body":"professionally. You know, at the"},{"speaker":"Unknown","startTime":959.58,"endTime":964.26,"body":"time, I was more interested in"},{"speaker":"Unknown","startTime":959.58,"endTime":964.26,"body":"historical kind of aspects."},{"speaker":"Unknown","startTime":964.29,"endTime":968.37,"body":"Personally, I was invested in,"},{"speaker":"Unknown","startTime":964.29,"endTime":968.37,"body":"in kind of the same kind of"},{"speaker":"Unknown","startTime":968.37,"endTime":970.92,"body":"analytical way of thinking that"},{"speaker":"Unknown","startTime":968.37,"endTime":970.92,"body":"I have now but it wasn't focused"},{"speaker":"Unknown","startTime":970.92,"endTime":974.7,"body":"on kind of modern techniques."},{"speaker":"Unknown","startTime":970.92,"endTime":974.7,"body":"Instead, it was like, okay, I"},{"speaker":"Unknown","startTime":974.7,"endTime":979.86,"body":"can go to a restaurant auction,"},{"speaker":"Unknown","startTime":974.7,"endTime":979.86,"body":"and I can buy a salamander I"},{"speaker":"Unknown","startTime":979.86,"endTime":982.68,"body":"don't own a rotisserie How can I"},{"speaker":"Unknown","startTime":979.86,"endTime":982.68,"body":"build a sap? How can I build a"},{"speaker":"Unknown","startTime":982.68,"endTime":985.05,"body":"rotisserie unit that fits into"},{"speaker":"Unknown","startTime":982.68,"endTime":985.05,"body":"my Salamander?"},{"speaker":"Chris Spear","startTime":985.2,"endTime":987.12,"body":"Yeah, like hacking"},{"speaker":"Chris Spear","startTime":985.2,"endTime":987.12,"body":"your oven in your apartment,"},{"speaker":"Chris Spear","startTime":987.12,"endTime":989.37,"body":"right to get it hotter? Right,"},{"speaker":"Chris Spear","startTime":987.12,"endTime":989.37,"body":"hacking"},{"speaker":"Unknown","startTime":989.37,"endTime":993.24,"body":"the oven like hacking,"},{"speaker":"Unknown","startTime":989.37,"endTime":993.24,"body":"you know, hacking vents, that I"},{"speaker":"Unknown","startTime":993.24,"endTime":996.06,"body":"could properly ventilate my you"},{"speaker":"Unknown","startTime":993.24,"endTime":996.06,"body":"know, commercial deep fryer, I"},{"speaker":"Chris Spear","startTime":996.06,"endTime":998.13,"body":"know your pressure"},{"speaker":"Chris Spear","startTime":996.06,"endTime":998.13,"body":"cooker, like you've talked a lot"},{"speaker":"Chris Spear","startTime":998.13,"endTime":1000.65,"body":"about like pressure cookers,"},{"speaker":"Chris Spear","startTime":998.13,"endTime":1000.65,"body":"like especially electric ones to"},{"speaker":"Chris Spear","startTime":1000.65,"endTime":1003.29,"body":"get them up, right. Like there's"},{"speaker":"Chris Spear","startTime":1000.65,"endTime":1003.29,"body":"a way to kind of work around"},{"speaker":"Chris Spear","startTime":1003.29,"endTime":1003.68,"body":"that."},{"speaker":"Unknown","startTime":1004.04,"endTime":1008.96,"body":"There is although the"},{"speaker":"Unknown","startTime":1004.04,"endTime":1008.96,"body":"the original one that I had to"},{"speaker":"Unknown","startTime":1008.96,"endTime":1013.04,"body":"happen all Cuisinart to up the"},{"speaker":"Unknown","startTime":1008.96,"endTime":1013.04,"body":"temperature on it. And it"},{"speaker":"Unknown","startTime":1013.04,"endTime":1016.19,"body":"eventually did crap out at the"},{"speaker":"Unknown","startTime":1013.04,"endTime":1016.19,"body":"higher temperature. I really"},{"speaker":"Unknown","startTime":1016.19,"endTime":1022.67,"body":"don't know why. I once spoke to"},{"speaker":"Unknown","startTime":1016.19,"endTime":1022.67,"body":"the one of the VP of design at"},{"speaker":"Unknown","startTime":1022.67,"endTime":1026.36,"body":"Queen's and art. And he said to"},{"speaker":"Unknown","startTime":1022.67,"endTime":1026.36,"body":"me, Well, why do you want it to"},{"speaker":"Unknown","startTime":1026.36,"endTime":1030.56,"body":"go to the higher pressure? And I"},{"speaker":"Unknown","startTime":1026.36,"endTime":1030.56,"body":"said, well, because I've run"},{"speaker":"Unknown","startTime":1030.56,"endTime":1033.98,"body":"tests, and it cooks faster and"},{"speaker":"Unknown","startTime":1030.56,"endTime":1033.98,"body":"tastes better at the higher"},{"speaker":"Unknown","startTime":1033.98,"endTime":1037.49,"body":"pressure. So why wouldn't you do"},{"speaker":"Unknown","startTime":1033.98,"endTime":1037.49,"body":"it? You know, and I think the"},{"speaker":"Unknown","startTime":1037.58,"endTime":1040.31,"body":"you know, the reason is, is that"},{"speaker":"Unknown","startTime":1037.58,"endTime":1040.31,"body":"the electric pressure cooker is"},{"speaker":"Unknown","startTime":1040.31,"endTime":1045.26,"body":"by and large, are not"},{"speaker":"Unknown","startTime":1040.31,"endTime":1045.26,"body":"controlling based on pressure."},{"speaker":"Unknown","startTime":1045.29,"endTime":1049.04,"body":"So is an old school pressure"},{"speaker":"Unknown","startTime":1045.29,"endTime":1049.04,"body":"cooker is literally like you"},{"speaker":"Unknown","startTime":1049.04,"endTime":1052.46,"body":"know, it's just got a valve and"},{"speaker":"Unknown","startTime":1049.04,"endTime":1052.46,"body":"after a certain amount indicate"},{"speaker":"Unknown","startTime":1052.46,"endTime":1056.42,"body":"some indicate by venting, some"},{"speaker":"Unknown","startTime":1052.46,"endTime":1056.42,"body":"indicate with a spring, and then"},{"speaker":"Unknown","startTime":1056.45,"endTime":1060.2,"body":"you you adjust it right, so"},{"speaker":"Unknown","startTime":1056.45,"endTime":1060.2,"body":"you're not really setting the"},{"speaker":"Unknown","startTime":1060.2,"endTime":1064.04,"body":"temperature, you're setting the"},{"speaker":"Unknown","startTime":1060.2,"endTime":1064.04,"body":"pressure. Whereas in most of"},{"speaker":"Unknown","startTime":1064.04,"endTime":1066.71,"body":"these electric pressure cookers,"},{"speaker":"Unknown","startTime":1064.04,"endTime":1066.71,"body":"they have an overpressure valve,"},{"speaker":"Unknown","startTime":1066.86,"endTime":1069.86,"body":"but they're not directly sensing"},{"speaker":"Unknown","startTime":1066.86,"endTime":1069.86,"body":"the pressure, like you would in"},{"speaker":"Unknown","startTime":1069.86,"endTime":1072.92,"body":"say, an espresso machine. So"},{"speaker":"Unknown","startTime":1069.86,"endTime":1072.92,"body":"espresso machines, strangely of"},{"speaker":"Unknown","startTime":1072.92,"endTime":1075.41,"body":"like, you know, traditional"},{"speaker":"Unknown","startTime":1072.92,"endTime":1075.41,"body":"espresso machines have what's"},{"speaker":"Unknown","startTime":1075.41,"endTime":1077.24,"body":"called they don't have a"},{"speaker":"Unknown","startTime":1075.41,"endTime":1077.24,"body":"thermostat, they have what's"},{"speaker":"Unknown","startTime":1077.24,"endTime":1080.75,"body":"called a pressure stat right and"},{"speaker":"Unknown","startTime":1077.24,"endTime":1080.75,"body":"so they're they're adjusting the"},{"speaker":"Unknown","startTime":1080.75,"endTime":1085.25,"body":"pressure of the boiler to adjust"},{"speaker":"Unknown","startTime":1080.75,"endTime":1085.25,"body":"the temperature of the product"},{"speaker":"Unknown","startTime":1085.25,"endTime":1088.82,"body":"because it's above boiling and"},{"speaker":"Unknown","startTime":1085.25,"endTime":1088.82,"body":"so it's always there at an"},{"speaker":"Unknown","startTime":1088.82,"endTime":1091.64,"body":"elevated pressure, but they"},{"speaker":"Unknown","startTime":1088.82,"endTime":1091.64,"body":"don't ever use pressure stats"},{"speaker":"Unknown","startTime":1091.64,"endTime":1093.83,"body":"and electric pressure cookers"},{"speaker":"Unknown","startTime":1091.64,"endTime":1093.83,"body":"they use temperature so I think"},{"speaker":"Unknown","startTime":1093.83,"endTime":1096.86,"body":"the theory is is that they want"},{"speaker":"Unknown","startTime":1093.83,"endTime":1096.86,"body":"to set a temperature such that"},{"speaker":"Unknown","startTime":1096.86,"endTime":1103.46,"body":"the pressure never exceeds 15"},{"speaker":"Unknown","startTime":1096.86,"endTime":1103.46,"body":"psi and so they have its actual"},{"speaker":"Unknown","startTime":1103.46,"endTime":1108.11,"body":"target pressure be lower, that's"},{"speaker":"Unknown","startTime":1103.46,"endTime":1108.11,"body":"my guess. Although having tested"},{"speaker":"Unknown","startTime":1108.11,"endTime":1113.06,"body":"as high as I think 22 or 25 to"},{"speaker":"Unknown","startTime":1108.11,"endTime":1113.06,"body":"go back and look at my data"},{"speaker":"Unknown","startTime":1113.27,"endTime":1117.29,"body":"having tested at substantially"},{"speaker":"Unknown","startTime":1113.27,"endTime":1117.29,"body":"higher pressures. I mean, they"},{"speaker":"Unknown","startTime":1117.29,"endTime":1121.76,"body":"could make the pan withstand the"},{"speaker":"Unknown","startTime":1117.29,"endTime":1121.76,"body":"forces get astronomical after a"},{"speaker":"Unknown","startTime":1121.76,"endTime":1124.79,"body":"while as the pressure increases"},{"speaker":"Unknown","startTime":1121.76,"endTime":1124.79,"body":"because the pot lids are so big,"},{"speaker":"Unknown","startTime":1124.97,"endTime":1127.91,"body":"you know, so the the average"},{"speaker":"Unknown","startTime":1124.97,"endTime":1127.91,"body":"force only creep increases"},{"speaker":"Unknown","startTime":1127.91,"endTime":1131.03,"body":"linearly but you know, the the"},{"speaker":"Unknown","startTime":1127.91,"endTime":1131.03,"body":"force on the lid goes up as the"},{"speaker":"Unknown","startTime":1131.03,"endTime":1135.59,"body":"square because you know that"},{"speaker":"Unknown","startTime":1131.03,"endTime":1135.59,"body":"surface area anyway, you know,"},{"speaker":"Unknown","startTime":1135.59,"endTime":1137.69,"body":"I've run tests on it and you"},{"speaker":"Unknown","startTime":1135.59,"endTime":1137.69,"body":"really don't need to get above"},{"speaker":"Unknown","startTime":1137.69,"endTime":1142.13,"body":"15 So I don't know what psi you"},{"speaker":"Unknown","startTime":1137.69,"endTime":1142.13,"body":"know a gauge I don't know why"},{"speaker":"Unknown","startTime":1142.13,"endTime":1145.46,"body":"they don't do it they things"},{"speaker":"Unknown","startTime":1142.13,"endTime":1145.46,"body":"cook substantially faster and"},{"speaker":"Unknown","startTime":1145.46,"endTime":1148.19,"body":"they have Meteor flavors at"},{"speaker":"Unknown","startTime":1145.46,"endTime":1148.19,"body":"those higher temperatures. I"},{"speaker":"Unknown","startTime":1148.19,"endTime":1151.19,"body":"don't know why they I don't know"},{"speaker":"Unknown","startTime":1148.19,"endTime":1151.19,"body":"why they don't I haven't yet"},{"speaker":"Unknown","startTime":1151.19,"endTime":1155.36,"body":"bought an instapot and cut it"},{"speaker":"Unknown","startTime":1151.19,"endTime":1155.36,"body":"open just you know to see what's"},{"speaker":"Unknown","startTime":1155.36,"endTime":1157.37,"body":"kind of going on with them"},{"speaker":"Chris Spear","startTime":1157.55,"endTime":1159.92,"body":"once a great"},{"speaker":"Chris Spear","startTime":1157.55,"endTime":1159.92,"body":"marriage of food and science and"},{"speaker":"Chris Spear","startTime":1159.95,"endTime":1164.18,"body":"you know you've got your company"},{"speaker":"Chris Spear","startTime":1159.95,"endTime":1164.18,"body":"now I backed this years all when"},{"speaker":"Chris Spear","startTime":1164.18,"endTime":1167.42,"body":"you first launched it on"},{"speaker":"Chris Spear","startTime":1164.18,"endTime":1167.42,"body":"Kickstarter ages ago such a"},{"speaker":"Chris Spear","startTime":1167.42,"endTime":1172.7,"body":"fantastic tool actually I won"},{"speaker":"Chris Spear","startTime":1167.42,"endTime":1172.7,"body":"one of the blow torches from you"},{"speaker":"Chris Spear","startTime":1172.7,"endTime":1176.18,"body":"because I posted a video"},{"speaker":"Chris Spear","startTime":1172.7,"endTime":1176.18,"body":"Instagram I guess of me like"},{"speaker":"Chris Spear","startTime":1176.18,"endTime":1180.02,"body":"blow torching a whole pig's head"},{"speaker":"Chris Spear","startTime":1176.18,"endTime":1180.02,"body":"with it. So yeah, so you sent me"},{"speaker":"Chris Spear","startTime":1180.02,"endTime":1183.26,"body":"a torch. I've had my series All"},{"speaker":"Chris Spear","startTime":1180.02,"endTime":1183.26,"body":"for a number of years and so"},{"speaker":"Chris Spear","startTime":1183.26,"endTime":1185.84,"body":"you've got that you have the"},{"speaker":"Chris Spear","startTime":1183.26,"endTime":1185.84,"body":"spins all what else are you"},{"speaker":"Chris Spear","startTime":1185.84,"endTime":1187.49,"body":"working on? You have anything in"},{"speaker":"Chris Spear","startTime":1185.84,"endTime":1187.49,"body":"the works?"},{"speaker":"Unknown","startTime":1187.76,"endTime":1190.73,"body":"Well, I do have I have"},{"speaker":"Unknown","startTime":1187.76,"endTime":1190.73,"body":"a lot of things in the works. I"},{"speaker":"Unknown","startTime":1190.73,"endTime":1195.8,"body":"mean, we had a bit of a hiccup,"},{"speaker":"Unknown","startTime":1190.73,"endTime":1195.8,"body":"more than a bit of a hiccup. So"},{"speaker":"Unknown","startTime":1196.34,"endTime":1199.28,"body":"you know last year right before"},{"speaker":"Unknown","startTime":1196.34,"endTime":1199.28,"body":"the holiday rush so when you're"},{"speaker":"Unknown","startTime":1199.34,"endTime":1203.06,"body":"selling things, you know, even"},{"speaker":"Unknown","startTime":1199.34,"endTime":1203.06,"body":"in restaurants, right? We all"},{"speaker":"Unknown","startTime":1203.06,"endTime":1206.24,"body":"know that the holiday season"},{"speaker":"Unknown","startTime":1203.06,"endTime":1206.24,"body":"between Thanksgiving and New"},{"speaker":"Unknown","startTime":1206.24,"endTime":1208.85,"body":"Year is where you're gonna,"},{"speaker":"Unknown","startTime":1206.24,"endTime":1208.85,"body":"that's where you're really, you"},{"speaker":"Unknown","startTime":1208.85,"endTime":1211.82,"body":"know, making solid money. So if"},{"speaker":"Unknown","startTime":1208.85,"endTime":1211.82,"body":"anything happens to you during"},{"speaker":"Unknown","startTime":1211.82,"endTime":1215.36,"body":"that season, it's kind of it's a"},{"speaker":"Unknown","startTime":1211.82,"endTime":1215.36,"body":"nightmare. And for any of you"},{"speaker":"Unknown","startTime":1215.36,"endTime":1218.15,"body":"out there that are going to ask"},{"speaker":"Unknown","startTime":1215.36,"endTime":1218.15,"body":"a chef to leave their"},{"speaker":"Unknown","startTime":1218.15,"endTime":1220.64,"body":"restaurant, like don't ask them"},{"speaker":"Unknown","startTime":1218.15,"endTime":1220.64,"body":"to leave during that high"},{"speaker":"Unknown","startTime":1220.64,"endTime":1223.7,"body":"season, because like, that's"},{"speaker":"Unknown","startTime":1220.64,"endTime":1223.7,"body":"when they need to kind of be"},{"speaker":"Unknown","startTime":1223.7,"endTime":1228.11,"body":"there pushing pushing the"},{"speaker":"Unknown","startTime":1223.7,"endTime":1228.11,"body":"restaurant. Similarly, in doing"},{"speaker":"Unknown","startTime":1228.11,"endTime":1232.31,"body":"you're selling consumer goods,"},{"speaker":"Unknown","startTime":1228.11,"endTime":1232.31,"body":"you know, a lot of the sales are"},{"speaker":"Unknown","startTime":1232.46,"endTime":1238.25,"body":"kind of in that holiday period."},{"speaker":"Unknown","startTime":1232.46,"endTime":1238.25,"body":"And last year, you know, Amazon,"},{"speaker":"Unknown","startTime":1238.28,"endTime":1243.62,"body":"the automatic, someone's"},{"speaker":"Unknown","startTime":1238.28,"endTime":1243.62,"body":"basically put in a comment that"},{"speaker":"Unknown","startTime":1243.62,"endTime":1249.38,"body":"flagged something on Amazon's"},{"speaker":"Unknown","startTime":1243.62,"endTime":1249.38,"body":"automated robot, and they turned"},{"speaker":"Unknown","startTime":1249.38,"endTime":1255.41,"body":"off the series all sales, and it"},{"speaker":"Unknown","startTime":1249.38,"endTime":1255.41,"body":"took us six months, six over six"},{"speaker":"Unknown","startTime":1255.41,"endTime":1260.72,"body":"months to get them to go back"},{"speaker":"Unknown","startTime":1255.41,"endTime":1260.72,"body":"online, and we had not his thing"},{"speaker":"Unknown","startTime":1260.72,"endTime":1263.39,"body":"to people keep in mind, we had"},{"speaker":"Unknown","startTime":1260.72,"endTime":1263.39,"body":"not diversified our sales"},{"speaker":"Unknown","startTime":1263.39,"endTime":1268.25,"body":"channels at all. So it"},{"speaker":"Unknown","startTime":1263.39,"endTime":1268.25,"body":"completely hosed us. And you"},{"speaker":"Unknown","startTime":1268.25,"endTime":1271.46,"body":"know, we haven't yet we haven't"},{"speaker":"Unknown","startTime":1268.25,"endTime":1271.46,"body":"yet recovered. So we're still"},{"speaker":"Unknown","startTime":1271.46,"endTime":1276.17,"body":"kind of working on it. So for a"},{"speaker":"Unknown","startTime":1271.46,"endTime":1276.17,"body":"while, people were like, oh, you"},{"speaker":"Unknown","startTime":1276.17,"endTime":1278.75,"body":"know, are you out of business is"},{"speaker":"Unknown","startTime":1276.17,"endTime":1278.75,"body":"the sizzle as like, it's it"},{"speaker":"Unknown","startTime":1278.75,"endTime":1281.66,"body":"hasn't been discontinued, where"},{"speaker":"Unknown","startTime":1278.75,"endTime":1281.66,"body":"we're, you know, we're working"},{"speaker":"Unknown","startTime":1281.66,"endTime":1285.08,"body":"on it. In the meantime, a lot of"},{"speaker":"Unknown","startTime":1281.66,"endTime":1285.08,"body":"knockoffs came onto the market"},{"speaker":"Unknown","startTime":1285.41,"endTime":1287.84,"body":"who are infringing our patents"},{"speaker":"Unknown","startTime":1285.41,"endTime":1287.84,"body":"are totally illegal, most of"},{"speaker":"Unknown","startTime":1287.84,"endTime":1291.95,"body":"them are really crappy too, in"},{"speaker":"Unknown","startTime":1287.84,"endTime":1291.95,"body":"terms of they don't use very"},{"speaker":"Unknown","startTime":1291.95,"endTime":1295.7,"body":"good metal for the screen. And"},{"speaker":"Unknown","startTime":1291.95,"endTime":1295.7,"body":"so they burn out, or they throw"},{"speaker":"Unknown","startTime":1295.7,"endTime":1298.25,"body":"carbon flakes or they throw"},{"speaker":"Unknown","startTime":1295.7,"endTime":1298.25,"body":"metal flakes onto people's"},{"speaker":"Unknown","startTime":1298.25,"endTime":1301.01,"body":"products. They're just a"},{"speaker":"Unknown","startTime":1298.25,"endTime":1301.01,"body":"nightmare. So they infringe our"},{"speaker":"Unknown","startTime":1301.01,"endTime":1303.86,"body":"patent, the and they make us"},{"speaker":"Unknown","startTime":1301.01,"endTime":1303.86,"body":"look bad. It's gotten to the"},{"speaker":"Unknown","startTime":1303.86,"endTime":1307.01,"body":"point where people are"},{"speaker":"Unknown","startTime":1303.86,"endTime":1307.01,"body":"hashtagging, Sears all on"},{"speaker":"Unknown","startTime":1307.79,"endTime":1313.04,"body":"Instagram using knock offs. And"},{"speaker":"Unknown","startTime":1307.79,"endTime":1313.04,"body":"I'm like, come on, come on. You"},{"speaker":"Unknown","startTime":1313.04,"endTime":1318.32,"body":"know, we haven't done the spins"},{"speaker":"Unknown","startTime":1313.04,"endTime":1318.32,"body":"off. So we we had some bad luck,"},{"speaker":"Unknown","startTime":1318.38,"endTime":1321.77,"body":"right? So like, what should have"},{"speaker":"Unknown","startTime":1318.38,"endTime":1321.77,"body":"been a good period of time,"},{"speaker":"Unknown","startTime":1321.98,"endTime":1325.16,"body":"people bought a lot of stuff at"},{"speaker":"Unknown","startTime":1321.98,"endTime":1325.16,"body":"home during COVID. Right?"},{"speaker":"Unknown","startTime":1325.67,"endTime":1327.74,"body":"Because they were at home"},{"speaker":"Unknown","startTime":1325.67,"endTime":1327.74,"body":"cooking a lot more than they"},{"speaker":"Unknown","startTime":1327.77,"endTime":1331.64,"body":"than they used to be. So it like"},{"speaker":"Unknown","startTime":1327.77,"endTime":1331.64,"body":"for other people who are in our"},{"speaker":"Unknown","startTime":1331.64,"endTime":1336.26,"body":"business. It was our my bar"},{"speaker":"Unknown","startTime":1331.64,"endTime":1336.26,"body":"existing conditions got wiped"},{"speaker":"Unknown","startTime":1336.26,"endTime":1340.58,"body":"out by, you know, like COVID. So"},{"speaker":"Unknown","startTime":1336.26,"endTime":1340.58,"body":"that's done. So like a lot of us"},{"speaker":"Unknown","startTime":1340.61,"endTime":1344.15,"body":"in that part of the industry got"},{"speaker":"Unknown","startTime":1340.61,"endTime":1344.15,"body":"ruined, right, but including"},{"speaker":"Unknown","startTime":1344.15,"endTime":1347.48,"body":"myself, but you know, a lot of"},{"speaker":"Unknown","startTime":1344.15,"endTime":1347.48,"body":"people who are on the sales"},{"speaker":"Unknown","startTime":1347.48,"endTime":1350.36,"body":"side, like people who sell"},{"speaker":"Unknown","startTime":1347.48,"endTime":1350.36,"body":"knives, people who sell pots, it"},{"speaker":"Unknown","startTime":1350.36,"endTime":1352.94,"body":"was very good for people who"},{"speaker":"Unknown","startTime":1350.36,"endTime":1352.94,"body":"sell like home milling"},{"speaker":"Unknown","startTime":1352.94,"endTime":1355.34,"body":"equipment, because those guys"},{"speaker":"Unknown","startTime":1352.94,"endTime":1355.34,"body":"were all about to go out of"},{"speaker":"Unknown","startTime":1355.34,"endTime":1359.33,"body":"business. And now like everyone"},{"speaker":"Unknown","startTime":1355.34,"endTime":1359.33,"body":"wants to know flour at home, I"},{"speaker":"Unknown","startTime":1359.33,"endTime":1363.68,"body":"know flour. Now, although not as"},{"speaker":"Unknown","startTime":1359.33,"endTime":1363.68,"body":"a result of the pandemic, it's"},{"speaker":"Unknown","startTime":1363.68,"endTime":1364.1,"body":"strange."},{"speaker":"Chris Spear","startTime":1364.13,"endTime":1366.2,"body":"Do you have a good"},{"speaker":"Chris Spear","startTime":1364.13,"endTime":1366.2,"body":"recommendation on on a male"},{"speaker":"Chris Spear","startTime":1366.2,"endTime":1368.63,"body":"because I've looked at those and"},{"speaker":"Chris Spear","startTime":1366.2,"endTime":1368.63,"body":"you know, the reviews are all"},{"speaker":"Chris Spear","startTime":1368.63,"endTime":1369.38,"body":"over the place."},{"speaker":"Unknown","startTime":1369.83,"endTime":1374.18,"body":"Ah, yeah. So what are"},{"speaker":"Unknown","startTime":1369.83,"endTime":1374.18,"body":"you looking to do"},{"speaker":"Chris Spear","startTime":1374.21,"endTime":1376.85,"body":"just like very"},{"speaker":"Chris Spear","startTime":1374.21,"endTime":1376.85,"body":"entry level, but something where"},{"speaker":"Chris Spear","startTime":1376.85,"endTime":1379.88,"body":"I'm not going to spend a couple"},{"speaker":"Chris Spear","startTime":1376.85,"endTime":1379.88,"body":"100 bucks on a cheap version and"},{"speaker":"Chris Spear","startTime":1379.88,"endTime":1384.23,"body":"then want to upgrade. So you"},{"speaker":"Chris Spear","startTime":1379.88,"endTime":1384.23,"body":"know, within reason. I'm just"},{"speaker":"Chris Spear","startTime":1384.23,"endTime":1386.66,"body":"interested in whatever good"},{"speaker":"Chris Spear","startTime":1384.23,"endTime":1386.66,"body":"applications would be but just"},{"speaker":"Chris Spear","startTime":1386.66,"endTime":1389.18,"body":"some very basic milling of flour"},{"speaker":"Chris Spear","startTime":1386.66,"endTime":1389.18,"body":"at home,"},{"speaker":"Unknown","startTime":1389.48,"endTime":1394.55,"body":"the one that I use now,"},{"speaker":"Unknown","startTime":1389.48,"endTime":1394.55,"body":"right, so like, nine tenths of"},{"speaker":"Unknown","startTime":1394.55,"endTime":1397.61,"body":"the mills that are on the"},{"speaker":"Unknown","startTime":1394.55,"endTime":1397.61,"body":"market. My nuts naturally,"},{"speaker":"Unknown","startTime":1397.94,"endTime":1399.98,"body":"because they have micronizing"},{"speaker":"Unknown","startTime":1397.94,"endTime":1399.98,"body":"Mills, I would stick with a"},{"speaker":"Unknown","startTime":1399.98,"endTime":1405.59,"body":"stone mill. I have not used one"},{"speaker":"Unknown","startTime":1399.98,"endTime":1405.59,"body":"of the micronizing mills. But I"},{"speaker":"Unknown","startTime":1405.59,"endTime":1409.94,"body":"have used the mills that I have"},{"speaker":"Unknown","startTime":1405.59,"endTime":1409.94,"body":"used are in my house. I mean,"},{"speaker":"Unknown","startTime":1409.94,"endTime":1412.73,"body":"I've used other Mills outside of"},{"speaker":"Unknown","startTime":1409.94,"endTime":1412.73,"body":"my house, but in my house, I've"},{"speaker":"Unknown","startTime":1412.73,"endTime":1418.58,"body":"used a mock mill 100 I've used"},{"speaker":"Unknown","startTime":1412.73,"endTime":1418.58,"body":"the Como Mio. I have used the"},{"speaker":"Unknown","startTime":1418.61,"endTime":1423.86,"body":"KitchenAid mill, I have used"},{"speaker":"Unknown","startTime":1418.61,"endTime":1423.86,"body":"Corona mill, I've used several"},{"speaker":"Unknown","startTime":1423.89,"endTime":1430.58,"body":"wet Mills, I have used the next"},{"speaker":"Unknown","startTime":1423.89,"endTime":1430.58,"body":"ematic mill for masa, right?"},{"speaker":"Unknown","startTime":1431.6,"endTime":1437.0,"body":"I've used blender. So that's the"},{"speaker":"Unknown","startTime":1431.6,"endTime":1437.0,"body":"range of ones that I've used. So"},{"speaker":"Unknown","startTime":1437.3,"endTime":1443.39,"body":"Oh, and I had an old mill, which"},{"speaker":"Unknown","startTime":1437.3,"endTime":1443.39,"body":"is called a Mormon mill. It's"},{"speaker":"Unknown","startTime":1443.39,"endTime":1446.66,"body":"like an old kit mill that you"},{"speaker":"Unknown","startTime":1443.39,"endTime":1446.66,"body":"know, it's an upright version is"},{"speaker":"Unknown","startTime":1446.66,"endTime":1451.76,"body":"also stone, right? And the the"},{"speaker":"Unknown","startTime":1446.66,"endTime":1451.76,"body":"KitchenAid was a nightmare. I"},{"speaker":"Unknown","startTime":1451.76,"endTime":1454.85,"body":"hated using it. I bought that"},{"speaker":"Unknown","startTime":1451.76,"endTime":1454.85,"body":"thing. I bought the thing when I"},{"speaker":"Unknown","startTime":1454.85,"endTime":1457.31,"body":"had no money because I was so"},{"speaker":"Unknown","startTime":1454.85,"endTime":1457.31,"body":"excited to mill flour. This is"},{"speaker":"Unknown","startTime":1457.31,"endTime":1461.6,"body":"in the 90s. And it came out and"},{"speaker":"Unknown","startTime":1457.31,"endTime":1461.6,"body":"I was so stoked, and it just"},{"speaker":"Unknown","startTime":1461.63,"endTime":1463.58,"body":"makes terrible flour. It's"},{"speaker":"Unknown","startTime":1461.63,"endTime":1463.58,"body":"really bad."},{"speaker":"Chris Spear","startTime":1464.18,"endTime":1465.74,"body":"I've read a lot of"},{"speaker":"Chris Spear","startTime":1464.18,"endTime":1465.74,"body":"reviews that are also kind of"},{"speaker":"Chris Spear","startTime":1465.74,"endTime":1467.6,"body":"like burnout the motor on your"},{"speaker":"Chris Spear","startTime":1465.74,"endTime":1467.6,"body":"KitchenAid"},{"speaker":"Unknown","startTime":1468.02,"endTime":1470.54,"body":"I believe that it's"},{"speaker":"Unknown","startTime":1468.02,"endTime":1470.54,"body":"just not a good product, just"},{"speaker":"Unknown","startTime":1470.54,"endTime":1473.84,"body":"don't use it. And it caused a"},{"speaker":"Unknown","startTime":1470.54,"endTime":1473.84,"body":"cost enough that it should be a"},{"speaker":"Unknown","startTime":1473.84,"endTime":1478.1,"body":"good product. But it's just not."},{"speaker":"Unknown","startTime":1473.84,"endTime":1478.1,"body":"You know what I mean? It's like,"},{"speaker":"Unknown","startTime":1479.72,"endTime":1482.18,"body":"I wonder whether and they don't"},{"speaker":"Unknown","startTime":1479.72,"endTime":1482.18,"body":"let you do things like Masane I"},{"speaker":"Unknown","startTime":1482.18,"endTime":1485.0,"body":"don't even have it anymore."},{"speaker":"Unknown","startTime":1482.18,"endTime":1485.0,"body":"Because I was like, I hate this."},{"speaker":"Unknown","startTime":1485.06,"endTime":1488.36,"body":"I used it like once or twice. I"},{"speaker":"Unknown","startTime":1485.06,"endTime":1488.36,"body":"was like I hate this. And you"},{"speaker":"Unknown","startTime":1488.36,"endTime":1494.99,"body":"know, I would say that the mock"},{"speaker":"Unknown","startTime":1488.36,"endTime":1494.99,"body":"mill, the one from the 70s that"},{"speaker":"Unknown","startTime":1494.99,"endTime":1498.59,"body":"I was telling you the Mormon"},{"speaker":"Unknown","startTime":1494.99,"endTime":1498.59,"body":"mill and the Como Meo which is"},{"speaker":"Unknown","startTime":1498.59,"endTime":1502.7,"body":"the one that I have at Right"},{"speaker":"Unknown","startTime":1498.59,"endTime":1502.7,"body":"now, they all make equivalently"},{"speaker":"Unknown","startTime":1502.7,"endTime":1508.52,"body":"good. Flour. The KOMO that I use"},{"speaker":"Unknown","startTime":1502.7,"endTime":1508.52,"body":"now is significantly quieter"},{"speaker":"Unknown","startTime":1508.67,"endTime":1514.31,"body":"than the than the Mormon mill,"},{"speaker":"Unknown","startTime":1508.67,"endTime":1514.31,"body":"which was loud as hell so loud."},{"speaker":"Unknown","startTime":1514.46,"endTime":1518.69,"body":"I mean, this one's not quiet."},{"speaker":"Unknown","startTime":1514.46,"endTime":1518.69,"body":"But the other one was so loud"},{"speaker":"Unknown","startTime":1518.93,"endTime":1524.51,"body":"that you know, it bothered my"},{"speaker":"Unknown","startTime":1518.93,"endTime":1524.51,"body":"family. So the Como Mio, they"},{"speaker":"Unknown","startTime":1524.51,"endTime":1528.86,"body":"all right, there's the mock no"},{"speaker":"Unknown","startTime":1524.51,"endTime":1528.86,"body":"100, the mock mil 200. There's"},{"speaker":"Unknown","startTime":1528.86,"endTime":1531.14,"body":"the combo meal, which is the one"},{"speaker":"Unknown","startTime":1528.86,"endTime":1531.14,"body":"with a plastic trim. And then"},{"speaker":"Unknown","startTime":1531.14,"endTime":1535.16,"body":"there's the all wood Camos. And"},{"speaker":"Unknown","startTime":1531.14,"endTime":1535.16,"body":"I would say that at 299 The como"},{"speaker":"Unknown","startTime":1535.16,"endTime":1538.31,"body":"mio is probably the cheapest"},{"speaker":"Unknown","startTime":1535.16,"endTime":1538.31,"body":"thing that you're going to get"},{"speaker":"Unknown","startTime":1538.31,"endTime":1541.79,"body":"it does a really good job, you"},{"speaker":"Unknown","startTime":1538.31,"endTime":1541.79,"body":"know you the trick with them is"},{"speaker":"Unknown","startTime":1541.79,"endTime":1546.2,"body":"is that you? You can't start"},{"speaker":"Unknown","startTime":1541.79,"endTime":1546.2,"body":"them with grain in them. Huge"},{"speaker":"Unknown","startTime":1546.2,"endTime":1550.61,"body":"nightmare, right. So what you do"},{"speaker":"Unknown","startTime":1546.2,"endTime":1550.61,"body":"is you lightly open the mill a"},{"speaker":"Unknown","startTime":1550.61,"endTime":1555.23,"body":"little bit, you start it and"},{"speaker":"Unknown","startTime":1550.61,"endTime":1555.23,"body":"then you rotate it to adjust the"},{"speaker":"Unknown","startTime":1555.23,"endTime":1560.0,"body":"grind down to just where the"},{"speaker":"Unknown","startTime":1555.23,"endTime":1560.0,"body":"burrs start to touch. Then you"},{"speaker":"Unknown","startTime":1560.03,"endTime":1562.73,"body":"add your grain and then you"},{"speaker":"Unknown","startTime":1560.03,"endTime":1562.73,"body":"tighten it a little bit more to"},{"speaker":"Unknown","startTime":1562.73,"endTime":1566.06,"body":"get the super fine flour. And"},{"speaker":"Unknown","startTime":1562.73,"endTime":1566.06,"body":"then I also sift mine through a"},{"speaker":"Unknown","startTime":1566.06,"endTime":1571.28,"body":"60 mesh sieve using a vibratory"},{"speaker":"Unknown","startTime":1566.06,"endTime":1571.28,"body":"thick for bread. I don't for"},{"speaker":"Unknown","startTime":1571.28,"endTime":1576.62,"body":"quick breads I don't for so like"},{"speaker":"Unknown","startTime":1571.28,"endTime":1576.62,"body":"we have style waffles. I sift"},{"speaker":"Unknown","startTime":1576.65,"endTime":1581.45,"body":"bread, I sift pizza sift"},{"speaker":"Unknown","startTime":1576.65,"endTime":1581.45,"body":"pancakes, I do not save to"},{"speaker":"Unknown","startTime":1581.45,"endTime":1585.08,"body":"banana bread. I do not sift. So"},{"speaker":"Unknown","startTime":1581.45,"endTime":1585.08,"body":"it's like, you know, it all"},{"speaker":"Unknown","startTime":1585.08,"endTime":1587.9,"body":"depends on how much I'm"},{"speaker":"Unknown","startTime":1585.08,"endTime":1587.9,"body":"requiring the structure of it."},{"speaker":"Unknown","startTime":1587.9,"endTime":1592.16,"body":"But if you've never used fresh"},{"speaker":"Unknown","startTime":1587.9,"endTime":1592.16,"body":"milled flour before, it is"},{"speaker":"Unknown","startTime":1592.19,"endTime":1598.55,"body":"amazing stuff. Like I will never"},{"speaker":"Unknown","startTime":1592.19,"endTime":1598.55,"body":"ever purchase holy flour ever"},{"speaker":"Unknown","startTime":1598.55,"endTime":1602.27,"body":"again. I mean, there are some"},{"speaker":"Unknown","startTime":1598.55,"endTime":1602.27,"body":"people who will mill you whole"},{"speaker":"Unknown","startTime":1602.27,"endTime":1605.63,"body":"wheat flour and ship it to you"},{"speaker":"Unknown","startTime":1602.27,"endTime":1605.63,"body":"like right as it's milled. And"},{"speaker":"Unknown","startTime":1605.63,"endTime":1608.48,"body":"if you use somebody else's whole"},{"speaker":"Unknown","startTime":1605.63,"endTime":1608.48,"body":"whole wheat flour that was"},{"speaker":"Unknown","startTime":1608.48,"endTime":1613.85,"body":"milled within a week or so of"},{"speaker":"Unknown","startTime":1608.48,"endTime":1613.85,"body":"the it's great. But even by one"},{"speaker":"Unknown","startTime":1613.85,"endTime":1616.94,"body":"month old wheat flour is"},{"speaker":"Unknown","startTime":1613.85,"endTime":1616.94,"body":"significantly degraded in tests"},{"speaker":"Unknown","startTime":1616.94,"endTime":1620.9,"body":"that I've run, like"},{"speaker":"Unknown","startTime":1616.94,"endTime":1620.9,"body":"significantly degraded. And so"},{"speaker":"Unknown","startTime":1620.93,"endTime":1623.9,"body":"yeah, so this is why like most"},{"speaker":"Unknown","startTime":1620.93,"endTime":1623.9,"body":"recipes that use whole wheat"},{"speaker":"Unknown","startTime":1623.9,"endTime":1626.27,"body":"flour, they're using, oh, it's"},{"speaker":"Unknown","startTime":1623.9,"endTime":1626.27,"body":"some small percentage of whole"},{"speaker":"Unknown","startTime":1626.27,"endTime":1630.77,"body":"wheat flour or they're using you"},{"speaker":"Unknown","startTime":1626.27,"endTime":1630.77,"body":"know, they're they have to dope"},{"speaker":"Unknown","startTime":1630.77,"endTime":1633.74,"body":"everything with a bow ton of oil"},{"speaker":"Unknown","startTime":1630.77,"endTime":1633.74,"body":"and sugar and a bunch of other"},{"speaker":"Unknown","startTime":1633.74,"endTime":1636.44,"body":"stuff to get it to taste good or"},{"speaker":"Unknown","startTime":1633.74,"endTime":1636.44,"body":"to have a good texture and"},{"speaker":"Unknown","startTime":1636.44,"endTime":1640.25,"body":"really 100% whole wheat flour."},{"speaker":"Unknown","startTime":1636.44,"endTime":1640.25,"body":"It's never going to have you"},{"speaker":"Unknown","startTime":1640.25,"endTime":1644.0,"body":"know as giant and airy structure"},{"speaker":"Unknown","startTime":1640.25,"endTime":1644.0,"body":"as you know a bread flour and a"},{"speaker":"Unknown","startTime":1644.0,"endTime":1648.14,"body":"pea flour will on for instance"},{"speaker":"Unknown","startTime":1644.0,"endTime":1648.14,"body":"like the the Jim Lahey, no need"},{"speaker":"Unknown","startTime":1648.14,"endTime":1652.46,"body":"bread recipe, but you don't need"},{"speaker":"Unknown","startTime":1648.14,"endTime":1652.46,"body":"any adjuncts with it. it bakes"},{"speaker":"Unknown","startTime":1652.46,"endTime":1657.47,"body":"great and tastes great AP flour"},{"speaker":"Unknown","startTime":1652.46,"endTime":1657.47,"body":"and bread flour also make great"},{"speaker":"Unknown","startTime":1657.47,"endTime":1660.95,"body":"tasting bread. But it's a"},{"speaker":"Unknown","startTime":1657.47,"endTime":1660.95,"body":"fantastic to experiment with and"},{"speaker":"Unknown","startTime":1660.95,"endTime":1664.52,"body":"when you when you do it, I think"},{"speaker":"Unknown","startTime":1660.95,"endTime":1664.52,"body":"you'll also notice that you"},{"speaker":"Unknown","startTime":1664.52,"endTime":1666.47,"body":"know, one of the issues with"},{"speaker":"Unknown","startTime":1664.52,"endTime":1666.47,"body":"whole wheat bread is it's a lot"},{"speaker":"Unknown","startTime":1666.47,"endTime":1670.91,"body":"more active than AP flour,"},{"speaker":"Unknown","startTime":1666.47,"endTime":1670.91,"body":"there's a lot more stuff in it"},{"speaker":"Unknown","startTime":1670.91,"endTime":1673.7,"body":"right. And so, you know, one of"},{"speaker":"Unknown","startTime":1670.91,"endTime":1673.7,"body":"the issues is is that a lot of"},{"speaker":"Unknown","startTime":1673.7,"endTime":1677.18,"body":"the flowers that I have have"},{"speaker":"Unknown","startTime":1673.7,"endTime":1677.18,"body":"very high enzyme activity in"},{"speaker":"Unknown","startTime":1677.18,"endTime":1682.76,"body":"them. So if you allow the the"},{"speaker":"Unknown","startTime":1677.18,"endTime":1682.76,"body":"bread dough to exist for too"},{"speaker":"Unknown","startTime":1682.76,"endTime":1684.89,"body":"long, right, so like a lot of"},{"speaker":"Unknown","startTime":1682.76,"endTime":1684.89,"body":"people are doing, you know,"},{"speaker":"Unknown","startTime":1684.89,"endTime":1686.9,"body":"they're retarding in the fridge"},{"speaker":"Unknown","startTime":1684.89,"endTime":1686.9,"body":"that we're targeting their bread"},{"speaker":"Unknown","startTime":1686.9,"endTime":1690.95,"body":"dose for like 72 hours or, you"},{"speaker":"Unknown","startTime":1686.9,"endTime":1690.95,"body":"know, whatever. If you do that"},{"speaker":"Unknown","startTime":1690.95,"endTime":1696.14,"body":"with a whole wheat dough, it can"},{"speaker":"Unknown","startTime":1690.95,"endTime":1696.14,"body":"get really slack because the"},{"speaker":"Unknown","startTime":1696.14,"endTime":1699.71,"body":"enzymes are gonna break down and"},{"speaker":"Unknown","startTime":1696.14,"endTime":1699.71,"body":"ditto on like, you know,"},{"speaker":"Unknown","startTime":1699.71,"endTime":1704.12,"body":"sourdough Holi is great, but,"},{"speaker":"Unknown","startTime":1699.71,"endTime":1704.12,"body":"you know, but if they go for a"},{"speaker":"Unknown","startTime":1704.12,"endTime":1706.55,"body":"long, long time, you can have"},{"speaker":"Unknown","startTime":1704.12,"endTime":1706.55,"body":"problems with the dough getting"},{"speaker":"Unknown","startTime":1706.55,"endTime":1707.63,"body":"to slack. I have that"},{"speaker":"Chris Spear","startTime":1707.63,"endTime":1710.63,"body":"problem the last"},{"speaker":"Chris Spear","startTime":1707.63,"endTime":1710.63,"body":"time I did like a 72 hour and it"},{"speaker":"Chris Spear","startTime":1710.63,"endTime":1711.5,"body":"was not right."},{"speaker":"Unknown","startTime":1712.13,"endTime":1716.51,"body":"Yet on a whole week."},{"speaker":"Unknown","startTime":1712.13,"endTime":1716.51,"body":"Yeah. Yeah. They get slack you"},{"speaker":"Unknown","startTime":1716.51,"endTime":1720.23,"body":"know what I mean? And so you"},{"speaker":"Unknown","startTime":1716.51,"endTime":1720.23,"body":"know, a lot of the arguments"},{"speaker":"Unknown","startTime":1720.23,"endTime":1722.24,"body":"that people haven't run this"},{"speaker":"Unknown","startTime":1720.23,"endTime":1722.24,"body":"test yet but a lot of the"},{"speaker":"Unknown","startTime":1722.24,"endTime":1725.42,"body":"arguments people make on"},{"speaker":"Unknown","startTime":1722.24,"endTime":1725.42,"body":"retarding dose to get extra"},{"speaker":"Unknown","startTime":1725.42,"endTime":1729.32,"body":"flavor, I think is can be key"},{"speaker":"Unknown","startTime":1725.42,"endTime":1729.32,"body":"with AP or with a you know, with"},{"speaker":"Unknown","startTime":1729.32,"endTime":1733.28,"body":"a standard bread flour. But I"},{"speaker":"Unknown","startTime":1729.32,"endTime":1733.28,"body":"think you kind of have to look"},{"speaker":"Unknown","startTime":1733.28,"endTime":1735.98,"body":"at things differently when"},{"speaker":"Unknown","startTime":1733.28,"endTime":1735.98,"body":"you're switching to an entirely"},{"speaker":"Unknown","startTime":1735.98,"endTime":1739.37,"body":"different product which holy"},{"speaker":"Unknown","startTime":1735.98,"endTime":1739.37,"body":"flowers again, sorry, I knew we"},{"speaker":"Unknown","startTime":1739.37,"endTime":1741.23,"body":"were gonna end up in the weeds"},{"speaker":"Unknown","startTime":1739.37,"endTime":1741.23,"body":"somewhere but no,"},{"speaker":"Chris Spear","startTime":1741.23,"endTime":1742.91,"body":"that's really"},{"speaker":"Chris Spear","startTime":1741.23,"endTime":1742.91,"body":"interesting stuff. I love these"},{"speaker":"Chris Spear","startTime":1742.91,"endTime":1746.24,"body":"I just had Daniel grits are from"},{"speaker":"Chris Spear","startTime":1742.91,"endTime":1746.24,"body":"Sirius eats on my show. And it"},{"speaker":"Chris Spear","startTime":1746.24,"endTime":1748.64,"body":"was a very similar thing where"},{"speaker":"Chris Spear","startTime":1746.24,"endTime":1748.64,"body":"we're like talking and then we"},{"speaker":"Chris Spear","startTime":1748.64,"endTime":1751.76,"body":"got into like this 20 minute"},{"speaker":"Chris Spear","startTime":1748.64,"endTime":1751.76,"body":"sidebar on olive oil and like"},{"speaker":"Chris Spear","startTime":1751.76,"endTime":1753.86,"body":"we're just gonna roll with this"},{"speaker":"Chris Spear","startTime":1751.76,"endTime":1753.86,"body":"because the food nerds are gonna"},{"speaker":"Chris Spear","startTime":1753.86,"endTime":1754.28,"body":"love it."},{"speaker":"Unknown","startTime":1754.7,"endTime":1757.46,"body":"Yeah, what do you save"},{"speaker":"Unknown","startTime":1754.7,"endTime":1757.46,"body":"on album in 20 minutes? What but"},{"speaker":"Unknown","startTime":1757.46,"endTime":1757.61,"body":"yeah,"},{"speaker":"Chris Spear","startTime":1757.61,"endTime":1759.41,"body":"I mean, it was it"},{"speaker":"Chris Spear","startTime":1757.61,"endTime":1759.41,"body":"was just about the like,"},{"speaker":"Chris Spear","startTime":1760.07,"endTime":1762.14,"body":"bitterness or perceived"},{"speaker":"Chris Spear","startTime":1760.07,"endTime":1762.14,"body":"bitterness and we're talking"},{"speaker":"Chris Spear","startTime":1762.14,"endTime":1765.5,"body":"about almost in like relation to"},{"speaker":"Chris Spear","startTime":1762.14,"endTime":1765.5,"body":"putting it in a blender. Like"},{"speaker":"Chris Spear","startTime":1765.62,"endTime":1767.57,"body":"there's a lot of people who say"},{"speaker":"Chris Spear","startTime":1765.62,"endTime":1767.57,"body":"you can't make vinegar in a"},{"speaker":"Chris Spear","startTime":1767.57,"endTime":1770.78,"body":"blender, but like, why can't you"},{"speaker":"Chris Spear","startTime":1767.57,"endTime":1770.78,"body":"and does it get better? Why or"},{"speaker":"Chris Spear","startTime":1770.78,"endTime":1775.37,"body":"why not? And it all comes down"},{"speaker":"Chris Spear","startTime":1770.78,"endTime":1775.37,"body":"to like polyphenols and he"},{"speaker":"Chris Spear","startTime":1775.37,"endTime":1779.27,"body":"suspects like in the presence of"},{"speaker":"Chris Spear","startTime":1775.37,"endTime":1779.27,"body":"like water or like a water based"},{"speaker":"Chris Spear","startTime":1779.27,"endTime":1783.02,"body":"thing like that can affect it."},{"speaker":"Chris Spear","startTime":1779.27,"endTime":1783.02,"body":"So it was just kind of like his"},{"speaker":"Chris Spear","startTime":1783.02,"endTime":1787.82,"body":"overview of what he's he's found"},{"speaker":"Chris Spear","startTime":1783.02,"endTime":1787.82,"body":"in the science of like blending"},{"speaker":"Chris Spear","startTime":1787.82,"endTime":1788.51,"body":"olive oil."},{"speaker":"Unknown","startTime":1788.75,"endTime":1794.69,"body":"It's a well known fact"},{"speaker":"Unknown","startTime":1788.75,"endTime":1794.69,"body":"that olive oils can go intensely"},{"speaker":"Unknown","startTime":1794.69,"endTime":1799.55,"body":"bitter specifically in the"},{"speaker":"Unknown","startTime":1794.69,"endTime":1799.55,"body":"making of men. I have never"},{"speaker":"Unknown","startTime":1799.55,"endTime":1804.14,"body":"heard Anyone, for instance, say"},{"speaker":"Unknown","startTime":1799.55,"endTime":1804.14,"body":"that their pesto turned to crap?"},{"speaker":"Unknown","startTime":1804.23,"endTime":1808.82,"body":"Because they have used a"},{"speaker":"Unknown","startTime":1804.23,"endTime":1808.82,"body":"blender. Right? And so I mean it"},{"speaker":"Unknown","startTime":1808.82,"endTime":1811.67,"body":"has he, I've never heard of"},{"speaker":"Unknown","startTime":1808.82,"endTime":1811.67,"body":"anyone saying another word. So"},{"speaker":"Chris Spear","startTime":1811.67,"endTime":1814.49,"body":"it's no not at all."},{"speaker":"Chris Spear","startTime":1811.67,"endTime":1814.49,"body":"And he found it to be kind of"},{"speaker":"Chris Spear","startTime":1814.49,"endTime":1817.22,"body":"like a hit or miss thing that"},{"speaker":"Chris Spear","startTime":1814.49,"endTime":1817.22,"body":"it's, you know, there's so many"},{"speaker":"Chris Spear","startTime":1817.22,"endTime":1820.76,"body":"variables like what kind of"},{"speaker":"Chris Spear","startTime":1817.22,"endTime":1820.76,"body":"olive oil you're using, you"},{"speaker":"Chris Spear","startTime":1820.76,"endTime":1825.08,"body":"know, it's hard to it's hard to"},{"speaker":"Chris Spear","startTime":1820.76,"endTime":1825.08,"body":"isolate it to kind of say yes or"},{"speaker":"Chris Spear","startTime":1825.08,"endTime":1825.59,"body":"no."},{"speaker":"Unknown","startTime":1825.95,"endTime":1830.0,"body":"And it Yeah, and it's,"},{"speaker":"Unknown","startTime":1825.95,"endTime":1830.0,"body":"you know, and mayonnaise is, you"},{"speaker":"Unknown","startTime":1830.0,"endTime":1833.48,"body":"know, such a fine in malt. It's"},{"speaker":"Unknown","startTime":1830.0,"endTime":1833.48,"body":"something about making the"},{"speaker":"Unknown","startTime":1833.48,"endTime":1836.75,"body":"emulsion with mayonnaise that"},{"speaker":"Unknown","startTime":1833.48,"endTime":1836.75,"body":"can cause olive oil to get"},{"speaker":"Unknown","startTime":1836.9,"endTime":1840.59,"body":"better. And I've never"},{"speaker":"Unknown","startTime":1836.9,"endTime":1840.59,"body":"experienced it in any other"},{"speaker":"Unknown","startTime":1840.59,"endTime":1846.68,"body":"blended oil, blended olive oil"},{"speaker":"Unknown","startTime":1840.59,"endTime":1846.68,"body":"application with that. So like,"},{"speaker":"Unknown","startTime":1846.8,"endTime":1850.22,"body":"I've never had pesto go bitter."},{"speaker":"Unknown","startTime":1846.8,"endTime":1850.22,"body":"I've never had and chimichurri"},{"speaker":"Unknown","startTime":1850.22,"endTime":1852.47,"body":"because I use olive oil. And"},{"speaker":"Unknown","startTime":1850.22,"endTime":1852.47,"body":"that too. I've never had that go"},{"speaker":"Unknown","startTime":1852.47,"endTime":1855.92,"body":"bitter. Same thing, right. But"},{"speaker":"Unknown","startTime":1852.47,"endTime":1855.92,"body":"you know, not really, you know,"},{"speaker":"Unknown","startTime":1855.92,"endTime":1858.23,"body":"I'm saying they're the same"},{"speaker":"Unknown","startTime":1855.92,"endTime":1858.23,"body":"thing. Two flavors I've never"},{"speaker":"Unknown","startTime":1858.23,"endTime":1862.37,"body":"had. What else do we blend olive"},{"speaker":"Unknown","startTime":1858.23,"endTime":1862.37,"body":"oil with? I don't really blend"},{"speaker":"Unknown","startTime":1862.37,"endTime":1867.47,"body":"integrates, because I don't but"},{"speaker":"Unknown","startTime":1862.37,"endTime":1867.47,"body":"you know, if I have ever blended"},{"speaker":"Unknown","startTime":1867.53,"endTime":1870.62,"body":"Ninigret I have emulsified"},{"speaker":"Unknown","startTime":1867.53,"endTime":1870.62,"body":"Ninigret. And I don't ever"},{"speaker":"Unknown","startTime":1870.62,"endTime":1873.92,"body":"remember them going bitter. But"},{"speaker":"Unknown","startTime":1870.62,"endTime":1873.92,"body":"in general, I don't plan to"},{"speaker":"Unknown","startTime":1873.95,"endTime":1875.51,"body":"Ninigret anyway, you know what I"},{"speaker":"Unknown","startTime":1873.95,"endTime":1875.51,"body":"mean?"},{"speaker":"Chris Spear","startTime":1875.54,"endTime":1877.1,"body":"We would just do it"},{"speaker":"Chris Spear","startTime":1875.54,"endTime":1877.1,"body":"like, you know, you've got a"},{"speaker":"Chris Spear","startTime":1877.1,"endTime":1879.44,"body":"dinner for 200 people and you're"},{"speaker":"Chris Spear","startTime":1877.1,"endTime":1879.44,"body":"making vinegar and the easiest"},{"speaker":"Chris Spear","startTime":1879.44,"endTime":1881.96,"body":"way to keep it emulsifies just"},{"speaker":"Chris Spear","startTime":1879.44,"endTime":1881.96,"body":"throw it in the Vitamix for, you"},{"speaker":"Chris Spear","startTime":1881.96,"endTime":1884.72,"body":"know, like a couple minutes and"},{"speaker":"Chris Spear","startTime":1881.96,"endTime":1884.72,"body":"I'll stay together, you know, so"},{"speaker":"Chris Spear","startTime":1884.72,"endTime":1886.25,"body":"you don't have to keep shaking"},{"speaker":"Chris Spear","startTime":1884.72,"endTime":1886.25,"body":"or stirring."},{"speaker":"Unknown","startTime":1886.67,"endTime":1889.07,"body":"Yeah. You ever do the"},{"speaker":"Unknown","startTime":1886.67,"endTime":1889.07,"body":"ticker? Lloyd for that?"},{"speaker":"Chris Spear","startTime":1889.13,"endTime":1892.43,"body":"I have. I haven't"},{"speaker":"Chris Spear","startTime":1889.13,"endTime":1892.43,"body":"done that in a long time. But"},{"speaker":"Chris Spear","startTime":1892.43,"endTime":1894.71,"body":"yes, that's the kind of stuff"},{"speaker":"Chris Spear","startTime":1892.43,"endTime":1894.71,"body":"that like taking the"},{"speaker":"Chris Spear","startTime":1894.71,"endTime":1897.59,"body":"hydrocolloid class with you was"},{"speaker":"Chris Spear","startTime":1894.71,"endTime":1897.59,"body":"really beneficial for?"},{"speaker":"Unknown","startTime":1897.95,"endTime":1899.87,"body":"Yeah, so like, that"},{"speaker":"Unknown","startTime":1897.95,"endTime":1899.87,"body":"kind of stuff. Because like,"},{"speaker":"Unknown","startTime":1899.87,"endTime":1902.15,"body":"that's where you get a real"},{"speaker":"Unknown","startTime":1899.87,"endTime":1902.15,"body":"quality issue, right. So like at"},{"speaker":"Unknown","startTime":1902.15,"endTime":1907.04,"body":"home, I literally just pour this"},{"speaker":"Unknown","startTime":1902.15,"endTime":1907.04,"body":"stuff on my green separately and"},{"speaker":"Unknown","startTime":1907.04,"endTime":1911.9,"body":"toss the greens. But if you're"},{"speaker":"Unknown","startTime":1907.04,"endTime":1911.9,"body":"serving like 200 people, right,"},{"speaker":"Unknown","startTime":1912.11,"endTime":1915.23,"body":"then you know, you're not what"},{"speaker":"Unknown","startTime":1912.11,"endTime":1915.23,"body":"are you going to, you're going"},{"speaker":"Unknown","startTime":1915.23,"endTime":1917.96,"body":"to finish salt each individual"},{"speaker":"Unknown","startTime":1915.23,"endTime":1917.96,"body":"bowl, you're not going to,"},{"speaker":"Unknown","startTime":1918.08,"endTime":1920.27,"body":"you're not going to make sure"},{"speaker":"Unknown","startTime":1918.08,"endTime":1920.27,"body":"that the ratio is right, and"},{"speaker":"Unknown","startTime":1920.27,"endTime":1922.79,"body":"then you're going to get such"},{"speaker":"Unknown","startTime":1920.27,"endTime":1922.79,"body":"separation over time. Like"},{"speaker":"Unknown","startTime":1922.79,"endTime":1925.7,"body":"that's when something like Tic"},{"speaker":"Unknown","startTime":1922.79,"endTime":1925.7,"body":"loi, which for those who don't"},{"speaker":"Unknown","startTime":1925.7,"endTime":1928.52,"body":"know what we're talking about,"},{"speaker":"Unknown","startTime":1925.7,"endTime":1928.52,"body":"it's a mixture of gum arabic,"},{"speaker":"Unknown","startTime":1928.52,"endTime":1932.42,"body":"and xanthan gum, and the gum"},{"speaker":"Unknown","startTime":1928.52,"endTime":1932.42,"body":"arabic is an actual emulsifier,"},{"speaker":"Unknown","startTime":1932.45,"endTime":1937.37,"body":"that it's natural emulsifier"},{"speaker":"Unknown","startTime":1932.45,"endTime":1937.37,"body":"that helps the oil, vinegar"},{"speaker":"Unknown","startTime":1937.37,"endTime":1942.17,"body":"mixture be more stable. And the"},{"speaker":"Unknown","startTime":1937.37,"endTime":1942.17,"body":"Xanthan, like energetically more"},{"speaker":"Unknown","startTime":1942.17,"endTime":1944.72,"body":"stable. And the Xanthan is like"},{"speaker":"Unknown","startTime":1942.17,"endTime":1944.72,"body":"a light gelling agent to"},{"speaker":"Unknown","startTime":1944.72,"endTime":1948.17,"body":"actually stop it from separating"},{"speaker":"Unknown","startTime":1944.72,"endTime":1948.17,"body":"at all. And it's fantastic. It's"},{"speaker":"Unknown","startTime":1948.17,"endTime":1951.83,"body":"salad dressings, and you know,"},{"speaker":"Unknown","startTime":1948.17,"endTime":1951.83,"body":"serums for bar and anything"},{"speaker":"Unknown","startTime":1951.83,"endTime":1953.72,"body":"you're going to put fat into"},{"speaker":"Unknown","startTime":1951.83,"endTime":1953.72,"body":"that you're then either going to"},{"speaker":"Unknown","startTime":1953.72,"endTime":1956.63,"body":"dilute or let sit around for a"},{"speaker":"Unknown","startTime":1953.72,"endTime":1956.63,"body":"long time is great stuff."},{"speaker":"Chris Spear","startTime":1956.96,"endTime":1959.33,"body":"And this could get"},{"speaker":"Chris Spear","startTime":1956.96,"endTime":1959.33,"body":"us further off the track. And I"},{"speaker":"Chris Spear","startTime":1959.33,"endTime":1961.79,"body":"have a question I want to ask"},{"speaker":"Chris Spear","startTime":1959.33,"endTime":1961.79,"body":"you because I don't know if I'm"},{"speaker":"Chris Spear","startTime":1961.79,"endTime":1965.33,"body":"crazy and imagining it. But I"},{"speaker":"Chris Spear","startTime":1961.79,"endTime":1965.33,"body":"thought I remembered in your"},{"speaker":"Chris Spear","startTime":1965.33,"endTime":1968.36,"body":"class. Did you not talk about"},{"speaker":"Chris Spear","startTime":1965.33,"endTime":1968.36,"body":"the flavor and Reese's Peanut"},{"speaker":"Chris Spear","startTime":1968.36,"endTime":1970.37,"body":"Butter Cups being that the"},{"speaker":"Chris Spear","startTime":1968.36,"endTime":1970.37,"body":"peanut butter is rancid? Was"},{"speaker":"Chris Spear","startTime":1970.37,"endTime":1974.36,"body":"that you? Yes. Okay. I like I"},{"speaker":"Chris Spear","startTime":1970.37,"endTime":1974.36,"body":"was not sure if it was like in"},{"speaker":"Chris Spear","startTime":1974.36,"endTime":1977.6,"body":"my imagination. And it was like"},{"speaker":"Chris Spear","startTime":1974.36,"endTime":1977.6,"body":"one of these like weird"},{"speaker":"Chris Spear","startTime":1977.6,"endTime":1980.42,"body":"anecdotal things that for years"},{"speaker":"Chris Spear","startTime":1977.6,"endTime":1980.42,"body":"I had in my head. I'm like, I'm"},{"speaker":"Chris Spear","startTime":1980.42,"endTime":1983.93,"body":"pretty sure that's what Dave"},{"speaker":"Chris Spear","startTime":1980.42,"endTime":1983.93,"body":"Arnold said. But like, I Googled"},{"speaker":"Chris Spear","startTime":1983.93,"endTime":1986.48,"body":"it. And I can't find any"},{"speaker":"Chris Spear","startTime":1983.93,"endTime":1986.48,"body":"information about it anywhere on"},{"speaker":"Chris Spear","startTime":1986.48,"endTime":1988.1,"body":"the internet. But I thought it"},{"speaker":"Chris Spear","startTime":1986.48,"endTime":1988.1,"body":"was you."},{"speaker":"Unknown","startTime":1988.37,"endTime":1992.87,"body":"Right? So yeah, so"},{"speaker":"Unknown","startTime":1988.37,"endTime":1992.87,"body":"what? What happened was I was at"},{"speaker":"Unknown","startTime":1992.87,"endTime":1997.43,"body":"the Jacob Javits Center, which"},{"speaker":"Unknown","startTime":1992.87,"endTime":1997.43,"body":"is a, it's a, what's it called"},{"speaker":"Unknown","startTime":1997.46,"endTime":2001.0,"body":"to trade? It's a trade center"},{"speaker":"Unknown","startTime":1997.46,"endTime":2001.0,"body":"hall, right. And this is back"},{"speaker":"Unknown","startTime":2001.0,"endTime":2004.03,"body":"when trade shows were still kind"},{"speaker":"Unknown","startTime":2001.0,"endTime":2004.03,"body":"of a thing. The trade show"},{"speaker":"Unknown","startTime":2004.03,"endTime":2007.48,"body":"industry has been, you know,"},{"speaker":"Unknown","startTime":2004.03,"endTime":2007.48,"body":"slowly dying as the internet"},{"speaker":"Unknown","startTime":2007.48,"endTime":2008.41,"body":"gets more and more"},{"speaker":"Chris Spear","startTime":2008.77,"endTime":2011.26,"body":"like the Fancy Food"},{"speaker":"Chris Spear","startTime":2008.77,"endTime":2011.26,"body":"Show, right? Or whatever. Yeah."},{"speaker":"Unknown","startTime":2011.74,"endTime":2014.65,"body":"So this one was for"},{"speaker":"Unknown","startTime":2011.74,"endTime":2014.65,"body":"food packaging, equipment, and"},{"speaker":"Unknown","startTime":2014.65,"endTime":2018.01,"body":"materials. And I used to live a"},{"speaker":"Unknown","startTime":2014.65,"endTime":2018.01,"body":"block two blocks from the"},{"speaker":"Unknown","startTime":2018.01,"endTime":2020.74,"body":"Javits. So whenever a show like"},{"speaker":"Unknown","startTime":2018.01,"endTime":2020.74,"body":"that would come up, I would"},{"speaker":"Unknown","startTime":2020.74,"endTime":2023.23,"body":"just, I would just go whether or"},{"speaker":"Unknown","startTime":2020.74,"endTime":2023.23,"body":"not I had a reason to go, it'd"},{"speaker":"Unknown","startTime":2023.23,"endTime":2026.08,"body":"be like, food packaging"},{"speaker":"Unknown","startTime":2023.23,"endTime":2026.08,"body":"equipment. Yeah. You know, I"},{"speaker":"Unknown","startTime":2026.08,"endTime":2029.86,"body":"mean, so I went and this guy,"},{"speaker":"Unknown","startTime":2026.08,"endTime":2029.86,"body":"have you ever worked a trade"},{"speaker":"Unknown","startTime":2029.86,"endTime":2030.43,"body":"show before?"},{"speaker":"Chris Spear","startTime":2030.91,"endTime":2032.29,"body":"I've never worked a"},{"speaker":"Chris Spear","startTime":2030.91,"endTime":2032.29,"body":"trade show before."},{"speaker":"Unknown","startTime":2032.92,"endTime":2035.05,"body":"They're a complete"},{"speaker":"Unknown","startTime":2032.92,"endTime":2035.05,"body":"nightmare. And so like, you"},{"speaker":"Unknown","startTime":2035.05,"endTime":2037.72,"body":"know, when you go, like, the"},{"speaker":"Unknown","startTime":2035.05,"endTime":2037.72,"body":"worst nightmare is to go to,"},{"speaker":"Unknown","startTime":2037.9,"endTime":2041.44,"body":"like, you're paying money, you"},{"speaker":"Unknown","startTime":2037.9,"endTime":2041.44,"body":"have to stand there all day, and"},{"speaker":"Unknown","startTime":2041.44,"endTime":2046.15,"body":"be receptive all the time. Even"},{"speaker":"Unknown","startTime":2041.44,"endTime":2046.15,"body":"though 99.9% of the people"},{"speaker":"Unknown","startTime":2046.15,"endTime":2048.52,"body":"walking past you want nothing to"},{"speaker":"Unknown","startTime":2046.15,"endTime":2048.52,"body":"do with you, you have to make"},{"speaker":"Unknown","startTime":2048.52,"endTime":2051.7,"body":"the eye contact and shake the"},{"speaker":"Unknown","startTime":2048.52,"endTime":2051.7,"body":"head. And, you know, and then"},{"speaker":"Unknown","startTime":2051.7,"endTime":2054.16,"body":"try to get people to come in and"},{"speaker":"Unknown","startTime":2051.7,"endTime":2054.16,"body":"interact with you with your"},{"speaker":"Unknown","startTime":2054.16,"endTime":2057.4,"body":"product. But at the same time,"},{"speaker":"Unknown","startTime":2054.16,"endTime":2057.4,"body":"if you know, if they're not"},{"speaker":"Unknown","startTime":2057.4,"endTime":2059.56,"body":"actually going to buy you're"},{"speaker":"Unknown","startTime":2057.4,"endTime":2059.56,"body":"wasting time, and you could have"},{"speaker":"Unknown","startTime":2059.56,"endTime":2062.83,"body":"been spending time, it's just a"},{"speaker":"Unknown","startTime":2059.56,"endTime":2062.83,"body":"huge nightmare. It's a terrible"},{"speaker":"Unknown","startTime":2062.83,"endTime":2065.5,"body":"thing. It's especially bad if"},{"speaker":"Unknown","startTime":2062.83,"endTime":2065.5,"body":"it's not what they call a"},{"speaker":"Unknown","startTime":2065.5,"endTime":2068.23,"body":"writing show, ie one where"},{"speaker":"Unknown","startTime":2065.5,"endTime":2068.23,"body":"someone's coming in and writing"},{"speaker":"Unknown","startTime":2068.23,"endTime":2070.81,"body":"a bunch of orders. You're just"},{"speaker":"Unknown","startTime":2068.23,"endTime":2070.81,"body":"sitting there and you're in your"},{"speaker":"Unknown","startTime":2070.84,"endTime":2072.73,"body":"you feel like you're wasting"},{"speaker":"Unknown","startTime":2070.84,"endTime":2072.73,"body":"your company's money, you're"},{"speaker":"Unknown","startTime":2072.73,"endTime":2074.65,"body":"wasting your own time."},{"speaker":"Unknown","startTime":2072.73,"endTime":2074.65,"body":"Everything's a waste. It's a"},{"speaker":"Unknown","startTime":2074.65,"endTime":2077.89,"body":"nightmare. And it's punishing"},{"speaker":"Unknown","startTime":2074.65,"endTime":2077.89,"body":"and brutal and you hate being in"},{"speaker":"Unknown","startTime":2077.89,"endTime":2082.96,"body":"those tradeshow venues for that"},{"speaker":"Unknown","startTime":2077.89,"endTime":2082.96,"body":"long. Okay, so, I approach a guy"},{"speaker":"Unknown","startTime":2082.99,"endTime":2085.96,"body":"who's clearly having one of"},{"speaker":"Unknown","startTime":2082.99,"endTime":2085.96,"body":"those kinds of days, and I was"},{"speaker":"Unknown","startTime":2085.96,"endTime":2089.95,"body":"talking to him about oxygen"},{"speaker":"Unknown","startTime":2085.96,"endTime":2089.95,"body":"scavenging packaging, because"},{"speaker":"Unknown","startTime":2090.1,"endTime":2093.28,"body":"back then it was, it still is"},{"speaker":"Unknown","startTime":2090.1,"endTime":2093.28,"body":"but you know, like, you know,"},{"speaker":"Unknown","startTime":2093.28,"endTime":2096.76,"body":"relatively newer back then they"},{"speaker":"Unknown","startTime":2093.28,"endTime":2096.76,"body":"would put inserts into packages"},{"speaker":"Unknown","startTime":2096.94,"endTime":2100.0,"body":"that would absorb the extra"},{"speaker":"Unknown","startTime":2096.94,"endTime":2100.0,"body":"oxygen. So, for any food"},{"speaker":"Unknown","startTime":2100.0,"endTime":2102.61,"body":"preppers out there, you know,"},{"speaker":"Unknown","startTime":2100.0,"endTime":2102.61,"body":"who were, you know, waiting for"},{"speaker":"Unknown","startTime":2102.61,"endTime":2106.3,"body":"the zombie apocalypse. Like, you"},{"speaker":"Unknown","startTime":2102.61,"endTime":2106.3,"body":"know, nowadays, a lot of"},{"speaker":"Unknown","startTime":2106.3,"endTime":2109.06,"body":"companies, when you buy things"},{"speaker":"Unknown","startTime":2106.3,"endTime":2109.06,"body":"like grain, they'll put them"},{"speaker":"Unknown","startTime":2109.06,"endTime":2113.2,"body":"into a vapor type, you know,"},{"speaker":"Unknown","startTime":2109.06,"endTime":2113.2,"body":"bag, they'll throw a bunch of"},{"speaker":"Unknown","startTime":2113.23,"endTime":2116.62,"body":"oxygen scavengers in there with"},{"speaker":"Unknown","startTime":2113.23,"endTime":2116.62,"body":"her, you know, the simplest ones"},{"speaker":"Unknown","startTime":2116.62,"endTime":2120.16,"body":"are fundamentally iron filings,"},{"speaker":"Unknown","startTime":2116.62,"endTime":2120.16,"body":"they just absorb and turn to"},{"speaker":"Unknown","startTime":2120.16,"endTime":2124.63,"body":"rust in the package, seal it,"},{"speaker":"Unknown","startTime":2120.16,"endTime":2124.63,"body":"close it, and then the oxygen"},{"speaker":"Unknown","startTime":2124.63,"endTime":2128.11,"body":"will get consumed. And you know,"},{"speaker":"Unknown","startTime":2124.63,"endTime":2128.11,"body":"you're in a stable place such"},{"speaker":"Unknown","startTime":2128.11,"endTime":2131.89,"body":"that 25 years from now, when the"},{"speaker":"Unknown","startTime":2128.11,"endTime":2131.89,"body":"zombies show up, your your brain"},{"speaker":"Unknown","startTime":2131.89,"endTime":2135.91,"body":"stores will still be good. Okay,"},{"speaker":"Unknown","startTime":2131.89,"endTime":2135.91,"body":"so I'm talking to this guy about"},{"speaker":"Unknown","startTime":2135.91,"endTime":2139.48,"body":"oxygen scavenging, and I think"},{"speaker":"Unknown","startTime":2135.91,"endTime":2139.48,"body":"it was after lunch, I think he'd"},{"speaker":"Unknown","startTime":2139.48,"endTime":2142.39,"body":"already been drinking. Because"},{"speaker":"Unknown","startTime":2139.48,"endTime":2142.39,"body":"like, he started talking to me"},{"speaker":"Unknown","startTime":2142.39,"endTime":2146.92,"body":"about like, he's like, yeah,"},{"speaker":"Unknown","startTime":2142.39,"endTime":2146.92,"body":"he's like, you know, we tested"},{"speaker":"Unknown","startTime":2146.92,"endTime":2149.26,"body":"these wants these oxygen"},{"speaker":"Unknown","startTime":2146.92,"endTime":2149.26,"body":"scavengers on Reese's Peanut"},{"speaker":"Unknown","startTime":2149.26,"endTime":2153.07,"body":"Butter Cups. And they were too"},{"speaker":"Unknown","startTime":2149.26,"endTime":2153.07,"body":"fresh. It turns out that they"},{"speaker":"Unknown","startTime":2153.07,"endTime":2155.53,"body":"needed to have a little bit of"},{"speaker":"Unknown","startTime":2153.07,"endTime":2155.53,"body":"rancidity tumor. Nobody liked"},{"speaker":"Unknown","startTime":2155.53,"endTime":2158.86,"body":"him. So I couldn't get resist by"},{"speaker":"Unknown","startTime":2155.53,"endTime":2158.86,"body":"the patent like he was going on."},{"speaker":"Unknown","startTime":2158.86,"endTime":2160.96,"body":"I was like, am I supposed to be"},{"speaker":"Unknown","startTime":2158.86,"endTime":2160.96,"body":"hearing this? My supposed to"},{"speaker":"Unknown","startTime":2160.96,"endTime":2163.6,"body":"know this that like the secret"},{"speaker":"Unknown","startTime":2160.96,"endTime":2163.6,"body":"of Reese's Peanut Butter Cups"},{"speaker":"Unknown","startTime":2163.6,"endTime":2168.31,"body":"is, it's like, like Susana"},{"speaker":"Unknown","startTime":2163.6,"endTime":2168.31,"body":"rancidity. And so from then on"},{"speaker":"Unknown","startTime":2168.31,"endTime":2170.53,"body":"that that story, and I tell it"},{"speaker":"Unknown","startTime":2168.31,"endTime":2170.53,"body":"all the time, I'm like, you"},{"speaker":"Unknown","startTime":2170.53,"endTime":2173.23,"body":"know, one person's rancid is"},{"speaker":"Unknown","startTime":2170.53,"endTime":2173.23,"body":"another person's results."},{"speaker":"Unknown","startTime":2173.44,"endTime":2178.03,"body":"Because you need to have, like,"},{"speaker":"Unknown","startTime":2173.44,"endTime":2178.03,"body":"it's what you're used to. So,"},{"speaker":"Unknown","startTime":2178.36,"endTime":2182.08,"body":"and you always have to, you"},{"speaker":"Unknown","startTime":2178.36,"endTime":2182.08,"body":"know, in your mind rearrange,"},{"speaker":"Unknown","startTime":2182.11,"endTime":2186.37,"body":"you know, what is negative"},{"speaker":"Unknown","startTime":2182.11,"endTime":2186.37,"body":"versus what is what people"},{"speaker":"Unknown","startTime":2186.37,"endTime":2189.97,"body":"expect. There are certain things"},{"speaker":"Unknown","startTime":2186.37,"endTime":2189.97,"body":"that, you know, inherently we"},{"speaker":"Unknown","startTime":2189.97,"endTime":2192.94,"body":"think of rancidity as being bad."},{"speaker":"Unknown","startTime":2189.97,"endTime":2192.94,"body":"But it turns out that a little"},{"speaker":"Unknown","startTime":2192.94,"endTime":2195.52,"body":"bit of it is what gives this"},{"speaker":"Unknown","startTime":2192.94,"endTime":2195.52,"body":"characteristic flavor to"},{"speaker":"Unknown","startTime":2195.52,"endTime":2197.59,"body":"something that we all love."},{"speaker":"Unknown","startTime":2195.52,"endTime":2197.59,"body":"Right? Yeah, there"},{"speaker":"Chris Spear","startTime":2197.59,"endTime":2199.87,"body":"was a great"},{"speaker":"Chris Spear","startTime":2197.59,"endTime":2199.87,"body":"article. It was lucky peach"},{"speaker":"Chris Spear","startTime":2199.87,"endTime":2202.42,"body":"magazine, I think they did. It"},{"speaker":"Chris Spear","startTime":2199.87,"endTime":2202.42,"body":"was the apocalypse issue. And it"},{"speaker":"Chris Spear","startTime":2202.42,"endTime":2206.14,"body":"was like a discussion about you"},{"speaker":"Chris Spear","startTime":2202.42,"endTime":2206.14,"body":"know, like expiration dates and"},{"speaker":"Chris Spear","startTime":2206.14,"endTime":2210.55,"body":"how an expiration date is based"},{"speaker":"Chris Spear","startTime":2206.14,"endTime":2210.55,"body":"on the given change, positive or"},{"speaker":"Chris Spear","startTime":2210.55,"endTime":2213.61,"body":"negative and something so even"},{"speaker":"Chris Spear","startTime":2210.55,"endTime":2213.61,"body":"if something's, say getting"},{"speaker":"Chris Spear","startTime":2213.61,"endTime":2218.08,"body":"better as it sits in a can, the"},{"speaker":"Chris Spear","startTime":2213.61,"endTime":2218.08,"body":"expiration date has to be before"},{"speaker":"Chris Spear","startTime":2218.08,"endTime":2220.42,"body":"that, because it's changed from"},{"speaker":"Chris Spear","startTime":2218.08,"endTime":2220.42,"body":"whatever the baseline was. And I"},{"speaker":"Chris Spear","startTime":2220.42,"endTime":2222.37,"body":"just found that to be really"},{"speaker":"Chris Spear","startTime":2220.42,"endTime":2222.37,"body":"interesting. I think that was a"},{"speaker":"Chris Spear","startTime":2222.37,"endTime":2223.54,"body":"Harold McGee article."},{"speaker":"Unknown","startTime":2223.93,"endTime":2227.11,"body":"Yeah, I did a tasting"},{"speaker":"Unknown","startTime":2223.93,"endTime":2227.11,"body":"with Harold McGee of 10 year"},{"speaker":"Unknown","startTime":2227.11,"endTime":2231.94,"body":"old. Sardines. One thing was 10."},{"speaker":"Unknown","startTime":2227.11,"endTime":2231.94,"body":"Might have been more. Yeah, they"},{"speaker":"Unknown","startTime":2231.94,"endTime":2233.83,"body":"were different. But they were"},{"speaker":"Unknown","startTime":2231.94,"endTime":2233.83,"body":"they were they were good. They"},{"speaker":"Unknown","startTime":2233.83,"endTime":2236.44,"body":"were fine. And the other thing"},{"speaker":"Unknown","startTime":2233.83,"endTime":2236.44,"body":"about food is you have to put an"},{"speaker":"Unknown","startTime":2236.44,"endTime":2241.96,"body":"expiration date on, right. So"},{"speaker":"Unknown","startTime":2236.44,"endTime":2241.96,"body":"it's like, Mountain House, which"},{"speaker":"Unknown","startTime":2241.96,"endTime":2245.5,"body":"is one of the companies that"},{"speaker":"Unknown","startTime":2241.96,"endTime":2245.5,"body":"makes a lot of Mr. E's. And they"},{"speaker":"Unknown","startTime":2245.5,"endTime":2248.17,"body":"make up, you know, freeze dried"},{"speaker":"Unknown","startTime":2245.5,"endTime":2248.17,"body":"foods for camp and all this"},{"speaker":"Unknown","startTime":2248.17,"endTime":2252.22,"body":"other stuff. They recently"},{"speaker":"Unknown","startTime":2248.17,"endTime":2252.22,"body":"reevaluated their all of their"},{"speaker":"Unknown","startTime":2252.25,"endTime":2254.74,"body":"they're like, listen, we had"},{"speaker":"Unknown","startTime":2252.25,"endTime":2254.74,"body":"never, we just hadn't been in"},{"speaker":"Unknown","startTime":2254.74,"endTime":2257.56,"body":"business long enough to know how"},{"speaker":"Unknown","startTime":2254.74,"endTime":2257.56,"body":"long this stuff would last. So"},{"speaker":"Unknown","startTime":2257.56,"endTime":2260.83,"body":"we put, I forget what it was we"},{"speaker":"Unknown","startTime":2257.56,"endTime":2260.83,"body":"put like, a 20 year date on it."},{"speaker":"Unknown","startTime":2260.86,"endTime":2263.02,"body":"It turns out, it's good for 30"},{"speaker":"Unknown","startTime":2260.86,"endTime":2263.02,"body":"because like a lot of these"},{"speaker":"Unknown","startTime":2263.02,"endTime":2266.74,"body":"things like it's hard to test"},{"speaker":"Unknown","startTime":2263.02,"endTime":2266.74,"body":"what the actual expiration date"},{"speaker":"Unknown","startTime":2266.74,"endTime":2269.2,"body":"is like hydrocolloids have to"},{"speaker":"Unknown","startTime":2266.74,"endTime":2269.2,"body":"have an expiration date on them,"},{"speaker":"Unknown","startTime":2269.23,"endTime":2271.69,"body":"even though they last"},{"speaker":"Unknown","startTime":2269.23,"endTime":2271.69,"body":"fundamentally most of them"},{"speaker":"Unknown","startTime":2271.69,"endTime":2275.02,"body":"forever. You know, there's not"},{"speaker":"Unknown","startTime":2271.69,"endTime":2275.02,"body":"really a lot of static, that a"},{"speaker":"Unknown","startTime":2275.02,"endTime":2277.45,"body":"lot of change, because there's"},{"speaker":"Unknown","startTime":2275.02,"endTime":2277.45,"body":"not a lot of moisture content. I"},{"speaker":"Unknown","startTime":2277.45,"endTime":2279.49,"body":"mean, the things that change"},{"speaker":"Unknown","startTime":2277.45,"endTime":2279.49,"body":"most radically are things with"},{"speaker":"Unknown","startTime":2279.49,"endTime":2283.66,"body":"high moisture content are things"},{"speaker":"Unknown","startTime":2279.49,"endTime":2283.66,"body":"that contain fats, you know,"},{"speaker":"Unknown","startTime":2283.66,"endTime":2286.48,"body":"flour, as long as the moisture"},{"speaker":"Unknown","startTime":2283.66,"endTime":2286.48,"body":"contents low and it doesn't get"},{"speaker":"Unknown","startTime":2286.48,"endTime":2291.1,"body":"invaded by insects is you know,"},{"speaker":"Unknown","startTime":2286.48,"endTime":2291.1,"body":"it's, well, not whole wheat"},{"speaker":"Unknown","startTime":2291.1,"endTime":2293.5,"body":"flour, you know, just straight"},{"speaker":"Unknown","startTime":2291.1,"endTime":2293.5,"body":"endosperm is like, it's good to"},{"speaker":"Unknown","startTime":2293.5,"endTime":2295.0,"body":"go. It's fine."},{"speaker":"Chris Spear","startTime":2295.33,"endTime":2298.27,"body":"Yeah, how long does"},{"speaker":"Chris Spear","startTime":2295.33,"endTime":2298.27,"body":"whole wheat flour? Like, what's"},{"speaker":"Chris Spear","startTime":2298.27,"endTime":2300.07,"body":"the perishability on whole wheat"},{"speaker":"Chris Spear","startTime":2298.27,"endTime":2300.07,"body":"flour,"},{"speaker":"Unknown","startTime":2300.64,"endTime":2304.84,"body":"and almost immediate in"},{"speaker":"Unknown","startTime":2300.64,"endTime":2304.84,"body":"the tests that I've run, and I'm"},{"speaker":"Unknown","startTime":2304.87,"endTime":2308.38,"body":"in the process of running more"},{"speaker":"Unknown","startTime":2304.87,"endTime":2308.38,"body":"tests. So I have to say, my, my"},{"speaker":"Unknown","startTime":2308.38,"endTime":2311.98,"body":"end, as they say, is not very"},{"speaker":"Unknown","startTime":2308.38,"endTime":2311.98,"body":"high. Right. But so far, the"},{"speaker":"Unknown","startTime":2311.98,"endTime":2320.62,"body":"tests that I have run our tests"},{"speaker":"Unknown","startTime":2311.98,"endTime":2320.62,"body":"of same day, one week, and one"},{"speaker":"Unknown","startTime":2320.62,"endTime":2324.76,"body":"month. So Holy flour is"},{"speaker":"Unknown","startTime":2320.62,"endTime":2324.76,"body":"complicated, right?"},{"speaker":"Unknown","startTime":2324.79,"endTime":2328.27,"body":"Structurally, it's complicated."},{"speaker":"Unknown","startTime":2324.79,"endTime":2328.27,"body":"And anything that people tell"},{"speaker":"Unknown","startTime":2328.27,"endTime":2332.26,"body":"you about, oh, well, the reason"},{"speaker":"Unknown","startTime":2328.27,"endTime":2332.26,"body":"that whole wheat loaves don't"},{"speaker":"Unknown","startTime":2332.26,"endTime":2335.59,"body":"rise is because the brand acts"},{"speaker":"Unknown","startTime":2332.26,"endTime":2335.59,"body":"like tiny knives, and it cuts"},{"speaker":"Unknown","startTime":2335.59,"endTime":2339.79,"body":"through the garbage. It's not"},{"speaker":"Unknown","startTime":2335.59,"endTime":2339.79,"body":"garbage, just maybe partially"},{"speaker":"Unknown","startTime":2339.79,"endTime":2342.91,"body":"true. But it's like they're"},{"speaker":"Unknown","startTime":2339.79,"endTime":2342.91,"body":"like, it's so much more"},{"speaker":"Unknown","startTime":2342.91,"endTime":2348.85,"body":"complicated than that. So as you"},{"speaker":"Unknown","startTime":2342.91,"endTime":2348.85,"body":"know, the the brand that's in"},{"speaker":"Unknown","startTime":2348.85,"endTime":2352.48,"body":"whole wheat. As soon as you"},{"speaker":"Unknown","startTime":2348.85,"endTime":2352.48,"body":"start as soon as you grind it,"},{"speaker":"Unknown","startTime":2352.99,"endTime":2358.21,"body":"it starts to oxidize, and the"},{"speaker":"Unknown","startTime":2352.99,"endTime":2358.21,"body":"the oxidized brand interacts"},{"speaker":"Unknown","startTime":2358.48,"endTime":2362.5,"body":"very differently with the dough"},{"speaker":"Unknown","startTime":2358.48,"endTime":2362.5,"body":"than fresh brand does. And so"},{"speaker":"Unknown","startTime":2362.53,"endTime":2365.5,"body":"there are things that are"},{"speaker":"Unknown","startTime":2362.53,"endTime":2365.5,"body":"happening in the flour, where"},{"speaker":"Unknown","startTime":2365.5,"endTime":2369.31,"body":"the quality of it for baking is"},{"speaker":"Unknown","startTime":2365.5,"endTime":2369.31,"body":"improving, right, which is why"},{"speaker":"Unknown","startTime":2369.34,"endTime":2372.4,"body":"with white flour, you typically"},{"speaker":"Unknown","startTime":2369.34,"endTime":2372.4,"body":"don't want it fresh, you want to"},{"speaker":"Unknown","startTime":2372.4,"endTime":2376.78,"body":"age for a while, whereas in the"},{"speaker":"Unknown","startTime":2372.4,"endTime":2376.78,"body":"whole wheat aspect of it, I'm"},{"speaker":"Unknown","startTime":2376.78,"endTime":2380.47,"body":"guessing starts getting worse"},{"speaker":"Unknown","startTime":2376.78,"endTime":2380.47,"body":"the minute that it's made. And"},{"speaker":"Unknown","startTime":2380.47,"endTime":2385.18,"body":"so, I think what you have is is"},{"speaker":"Unknown","startTime":2380.47,"endTime":2385.18,"body":"you have kind of, you know, one"},{"speaker":"Unknown","startTime":2385.18,"endTime":2388.9,"body":"quality is going up while the"},{"speaker":"Unknown","startTime":2385.18,"endTime":2388.9,"body":"other quality is going down. So"},{"speaker":"Unknown","startTime":2388.9,"endTime":2393.79,"body":"so far in my tests, I had that"},{"speaker":"Unknown","startTime":2388.9,"endTime":2393.79,"body":"like the low volume on like a"},{"speaker":"Unknown","startTime":2393.79,"endTime":2400.0,"body":"one week old whole wheat flour"},{"speaker":"Unknown","startTime":2393.79,"endTime":2400.0,"body":"100% Whole wheat not sifted 100%"},{"speaker":"Unknown","startTime":2401.14,"endTime":2404.59,"body":"You know ground is giving you"},{"speaker":"Unknown","startTime":2401.14,"endTime":2404.59,"body":"the parameters ground such that"},{"speaker":"Unknown","startTime":2404.59,"endTime":2410.56,"body":"90% of it would pass through a"},{"speaker":"Unknown","startTime":2404.59,"endTime":2410.56,"body":"60 a number 60 mesh. But again,"},{"speaker":"Unknown","startTime":2410.56,"endTime":2417.79,"body":"unshifted just we salt, water,"},{"speaker":"Unknown","startTime":2410.56,"endTime":2417.79,"body":"yeast, right? That's it, no oil,"},{"speaker":"Unknown","startTime":2417.79,"endTime":2420.16,"body":"no adjuncts, no sugar, no,"},{"speaker":"Unknown","startTime":2417.79,"endTime":2420.16,"body":"nothing all raised the same"},{"speaker":"Unknown","startTime":2420.16,"endTime":2424.6,"body":"amount of time, your low volume"},{"speaker":"Unknown","startTime":2420.16,"endTime":2424.6,"body":"on the one week was higher than"},{"speaker":"Unknown","startTime":2424.6,"endTime":2428.08,"body":"your low volume on the fresh."},{"speaker":"Unknown","startTime":2424.6,"endTime":2428.08,"body":"And so for some people that"},{"speaker":"Unknown","startTime":2428.08,"endTime":2430.69,"body":"makes a lighter, that makes a"},{"speaker":"Unknown","startTime":2428.08,"endTime":2430.69,"body":"lighter, bigger air structure."},{"speaker":"Unknown","startTime":2430.69,"endTime":2435.07,"body":"For some people, that's a higher"},{"speaker":"Unknown","startTime":2430.69,"endTime":2435.07,"body":"quality value. Now, I preferred"},{"speaker":"Unknown","startTime":2435.13,"endTime":2439.69,"body":"eating the same day loaf. Now,"},{"speaker":"Unknown","startTime":2435.13,"endTime":2439.69,"body":"is that just because I really"},{"speaker":"Unknown","startTime":2439.69,"endTime":2442.75,"body":"wanted that same day loaf, too,"},{"speaker":"Unknown","startTime":2439.69,"endTime":2442.75,"body":"when maybe you don't. I mean,"},{"speaker":"Unknown","startTime":2442.75,"endTime":2445.9,"body":"like I don't, I'm not going to"},{"speaker":"Unknown","startTime":2442.75,"endTime":2445.9,"body":"trust myself on that. But you"},{"speaker":"Unknown","startTime":2445.9,"endTime":2450.28,"body":"know, I'm fairly confident in"},{"speaker":"Unknown","startTime":2445.9,"endTime":2450.28,"body":"saying that there are multiple"},{"speaker":"Unknown","startTime":2450.28,"endTime":2453.88,"body":"things going on, and that both"},{"speaker":"Unknown","startTime":2450.28,"endTime":2453.88,"body":"the fresh loaf and the one week"},{"speaker":"Unknown","startTime":2453.88,"endTime":2458.71,"body":"loaf are very good. The one"},{"speaker":"Unknown","startTime":2453.88,"endTime":2458.71,"body":"month old love didn't taste as"},{"speaker":"Unknown","startTime":2458.71,"endTime":2462.55,"body":"good, it didn't rise as well, it"},{"speaker":"Unknown","startTime":2458.71,"endTime":2462.55,"body":"was much denser, and it started"},{"speaker":"Unknown","startTime":2462.55,"endTime":2466.78,"body":"turning into what mean, it"},{"speaker":"Unknown","startTime":2462.55,"endTime":2466.78,"body":"wasn't awful, but it started"},{"speaker":"Unknown","startTime":2466.78,"endTime":2469.3,"body":"turning into what everyone"},{"speaker":"Unknown","startTime":2466.78,"endTime":2469.3,"body":"worries about when they worry"},{"speaker":"Unknown","startTime":2469.3,"endTime":2471.79,"body":"about whole wheat loaves, then"},{"speaker":"Unknown","startTime":2469.3,"endTime":2471.79,"body":"it's just going to be some"},{"speaker":"Unknown","startTime":2471.79,"endTime":2477.58,"body":"leaden little, you know, poorly"},{"speaker":"Unknown","startTime":2471.79,"endTime":2477.58,"body":"textured, like Sandy gritty sack"},{"speaker":"Unknown","startTime":2477.58,"endTime":2481.75,"body":"of garbage. Right? hadn't made"},{"speaker":"Unknown","startTime":2477.58,"endTime":2481.75,"body":"it all the way there yet, but it"},{"speaker":"Unknown","startTime":2481.75,"endTime":2484.51,"body":"was on its way. So I currently"},{"speaker":"Unknown","startTime":2481.75,"endTime":2484.51,"body":"have a whole bunch of flour"},{"speaker":"Unknown","startTime":2484.51,"endTime":2488.62,"body":"samples, aging, so I'm going to"},{"speaker":"Unknown","startTime":2484.51,"endTime":2488.62,"body":"try to do like, for month, three"},{"speaker":"Unknown","startTime":2488.62,"endTime":2493.6,"body":"month to month, one month to"},{"speaker":"Unknown","startTime":2488.62,"endTime":2493.6,"body":"week, one week, you know, we're"},{"speaker":"Unknown","startTime":2493.6,"endTime":2497.53,"body":"gonna try to like do it a little"},{"speaker":"Unknown","startTime":2493.6,"endTime":2497.53,"body":"more, with an n of three at each"},{"speaker":"Unknown","startTime":2497.53,"endTime":2500.5,"body":"repetition point just so that I"},{"speaker":"Unknown","startTime":2497.53,"endTime":2500.5,"body":"can be more you know, I can"},{"speaker":"Unknown","startTime":2500.5,"endTime":2504.67,"body":"speak with more certainty about"},{"speaker":"Unknown","startTime":2500.5,"endTime":2504.67,"body":"the actual say, also all same"},{"speaker":"Unknown","startTime":2504.67,"endTime":2508.51,"body":"week, same batch. So I had to"},{"speaker":"Unknown","startTime":2504.67,"endTime":2508.51,"body":"start my own test because I ran"},{"speaker":"Unknown","startTime":2508.51,"endTime":2510.67,"body":"out of that wheat. So I have"},{"speaker":"Unknown","startTime":2508.51,"endTime":2510.67,"body":"enough of the wheat that I'm"},{"speaker":"Unknown","startTime":2510.67,"endTime":2513.28,"body":"using that I can continue this"},{"speaker":"Unknown","startTime":2510.67,"endTime":2513.28,"body":"test through until the bitter"},{"speaker":"Unknown","startTime":2513.28,"endTime":2513.58,"body":"end."},{"speaker":"Chris Spear","startTime":2514.03,"endTime":2516.01,"body":"It doesn't make me"},{"speaker":"Chris Spear","startTime":2514.03,"endTime":2516.01,"body":"optimistic for using grocery"},{"speaker":"Chris Spear","startTime":2516.01,"endTime":2518.83,"body":"store whole grain or whole wheat"},{"speaker":"Chris Spear","startTime":2516.01,"endTime":2518.83,"body":"flour."},{"speaker":"Unknown","startTime":2519.129,"endTime":2521.469,"body":"Yeah, don't don't even"},{"speaker":"Unknown","startTime":2519.129,"endTime":2521.469,"body":"the good"},{"speaker":"Chris Spear","startTime":2521.47,"endTime":2523.33,"body":"stuff. I mean, you"},{"speaker":"Chris Spear","startTime":2521.47,"endTime":2523.33,"body":"know, you go to like these"},{"speaker":"Chris Spear","startTime":2523.33,"endTime":2526.15,"body":"expensive, like Whole Foods type"},{"speaker":"Chris Spear","startTime":2523.33,"endTime":2526.15,"body":"places that have like, this"},{"speaker":"Chris Spear","startTime":2526.15,"endTime":2529.84,"body":"beautiful einkorn flour or"},{"speaker":"Chris Spear","startTime":2526.15,"endTime":2529.84,"body":"whatever. It's like, uh, you"},{"speaker":"Chris Spear","startTime":2529.84,"endTime":2531.85,"body":"know, doesn't even matter at"},{"speaker":"Chris Spear","startTime":2529.84,"endTime":2531.85,"body":"that point."},{"speaker":"Unknown","startTime":2532.359,"endTime":2534.489,"body":"I mean, for certain"},{"speaker":"Unknown","startTime":2532.359,"endTime":2534.489,"body":"applications tasted like if it"},{"speaker":"Unknown","startTime":2534.489,"endTime":2539.109,"body":"tastes okay, I'm just saying in"},{"speaker":"Unknown","startTime":2534.489,"endTime":2539.109,"body":"bread applications, I would, you"},{"speaker":"Unknown","startTime":2539.109,"endTime":2543.669,"body":"know, maybe in a quick bread, it"},{"speaker":"Unknown","startTime":2539.109,"endTime":2543.669,"body":"would still be okay. You also"},{"speaker":"Unknown","startTime":2543.669,"endTime":2545.829,"body":"have to change, you have to"},{"speaker":"Unknown","startTime":2543.669,"endTime":2545.829,"body":"change your expectations. And"},{"speaker":"Unknown","startTime":2545.829,"endTime":2549.009,"body":"also you have to really"},{"speaker":"Unknown","startTime":2545.829,"endTime":2549.009,"body":"understand like, you know, how"},{"speaker":"Unknown","startTime":2549.009,"endTime":2551.649,"body":"your hydration is going to dip"},{"speaker":"Unknown","startTime":2549.009,"endTime":2551.649,"body":"there's, like, you can't need it"},{"speaker":"Unknown","startTime":2551.649,"endTime":2554.679,"body":"as long because remember back"},{"speaker":"Unknown","startTime":2551.649,"endTime":2554.679,"body":"when I said a lot of people are"},{"speaker":"Unknown","startTime":2554.679,"endTime":2557.709,"body":"like, Oh, if you need it too"},{"speaker":"Unknown","startTime":2554.679,"endTime":2557.709,"body":"long, the quote unquote, the"},{"speaker":"Unknown","startTime":2557.739,"endTime":2560.289,"body":"tiny knives from the brand are"},{"speaker":"Unknown","startTime":2557.739,"endTime":2560.289,"body":"going to cut through the thing."},{"speaker":"Unknown","startTime":2560.319,"endTime":2562.989,"body":"Well also, the other thing"},{"speaker":"Unknown","startTime":2560.319,"endTime":2562.989,"body":"that's happening when you needed"},{"speaker":"Unknown","startTime":2563.049,"endTime":2565.719,"body":"a dough, one of the reasons you"},{"speaker":"Unknown","startTime":2563.049,"endTime":2565.719,"body":"do need a dough is to"},{"speaker":"Unknown","startTime":2565.749,"endTime":2568.689,"body":"incorporate a certain amount of"},{"speaker":"Unknown","startTime":2565.749,"endTime":2568.689,"body":"oxidation into the dough, the"},{"speaker":"Unknown","startTime":2568.689,"endTime":2573.459,"body":"actual Air Contact, right? And"},{"speaker":"Unknown","startTime":2568.689,"endTime":2573.459,"body":"so you'll talk about, like, you"},{"speaker":"Unknown","startTime":2573.459,"endTime":2576.909,"body":"know, you know, when they do the"},{"speaker":"Unknown","startTime":2573.459,"endTime":2576.909,"body":"crappy Charlie wood process"},{"speaker":"Unknown","startTime":2576.909,"endTime":2578.919,"body":"bread, it's like it's turning"},{"speaker":"Unknown","startTime":2576.909,"endTime":2578.919,"body":"very white, because it's"},{"speaker":"Unknown","startTime":2578.949,"endTime":2582.939,"body":"oxidizing as it's being blended."},{"speaker":"Unknown","startTime":2578.949,"endTime":2582.939,"body":"Well, if you over need, or you"},{"speaker":"Unknown","startTime":2582.939,"endTime":2586.839,"body":"need the whole wheat dose,"},{"speaker":"Unknown","startTime":2582.939,"endTime":2586.839,"body":"you're also oxidizing all of the"},{"speaker":"Unknown","startTime":2587.199,"endTime":2590.529,"body":"brand components through"},{"speaker":"Unknown","startTime":2587.199,"endTime":2590.529,"body":"oxidation. So meeting isn't just"},{"speaker":"Unknown","startTime":2590.529,"endTime":2595.329,"body":"this tiny Naya phenomenon, which"},{"speaker":"Unknown","startTime":2590.529,"endTime":2595.329,"body":"may or may not be true or exist."},{"speaker":"Unknown","startTime":2596.019,"endTime":2599.289,"body":"But it's also this oxidation"},{"speaker":"Unknown","startTime":2596.019,"endTime":2599.289,"body":"phenomenon that's going on. So"},{"speaker":"Unknown","startTime":2599.289,"endTime":2601.989,"body":"it's, again, one of those things"},{"speaker":"Unknown","startTime":2599.289,"endTime":2601.989,"body":"where the simple thing that"},{"speaker":"Unknown","startTime":2601.989,"endTime":2605.319,"body":"everyone tells you like, maybe"},{"speaker":"Unknown","startTime":2601.989,"endTime":2605.319,"body":"it has some value in your"},{"speaker":"Unknown","startTime":2605.319,"endTime":2608.169,"body":"cooking, but it's not really"},{"speaker":"Unknown","startTime":2605.319,"endTime":2608.169,"body":"telling you what's going on. And"},{"speaker":"Unknown","startTime":2608.169,"endTime":2611.949,"body":"the real story is more"},{"speaker":"Unknown","startTime":2608.169,"endTime":2611.949,"body":"complicated than that. There are"},{"speaker":"Unknown","startTime":2611.949,"endTime":2613.929,"body":"a couple farms, it's going out"},{"speaker":"Unknown","startTime":2611.949,"endTime":2613.929,"body":"of my head right now, but I"},{"speaker":"Unknown","startTime":2613.929,"endTime":2617.979,"body":"think it's maybe the Severson"},{"speaker":"Unknown","startTime":2613.929,"endTime":2617.979,"body":"are CVS and farm out of"},{"speaker":"Unknown","startTime":2617.979,"endTime":2623.109,"body":"Illinois, one of these places,"},{"speaker":"Unknown","startTime":2617.979,"endTime":2623.109,"body":"will if I forget what it is it"},{"speaker":"Unknown","startTime":2623.109,"endTime":2625.929,"body":"but it's great when you when you"},{"speaker":"Unknown","startTime":2623.109,"endTime":2625.929,"body":"when you order from them, I"},{"speaker":"Unknown","startTime":2625.929,"endTime":2628.179,"body":"order a whole grain from them,"},{"speaker":"Unknown","startTime":2625.929,"endTime":2628.179,"body":"so it doesn't matter. But"},{"speaker":"Unknown","startTime":2628.179,"endTime":2632.229,"body":"they're like, listen, we only"},{"speaker":"Unknown","startTime":2628.179,"endTime":2632.229,"body":"ship we only ship once a week."},{"speaker":"Unknown","startTime":2632.619,"endTime":2635.769,"body":"And what happens is, is we"},{"speaker":"Unknown","startTime":2632.619,"endTime":2635.769,"body":"gather all of the orders, and"},{"speaker":"Unknown","startTime":2635.769,"endTime":2640.029,"body":"then we mail them all on Monday"},{"speaker":"Unknown","startTime":2635.769,"endTime":2640.029,"body":"and Tuesday, and we mail them"},{"speaker":"Unknown","startTime":2640.029,"endTime":2644.319,"body":"out on Wednesday. And so they"},{"speaker":"Unknown","startTime":2640.029,"endTime":2644.319,"body":"don't keep any flour in house."},{"speaker":"Unknown","startTime":2644.529,"endTime":2647.739,"body":"So someone who's gonna like"},{"speaker":"Unknown","startTime":2644.529,"endTime":2647.739,"body":"contract mill your stuff for"},{"speaker":"Unknown","startTime":2647.739,"endTime":2651.879,"body":"you, you know, I would buy that"},{"speaker":"Unknown","startTime":2647.739,"endTime":2651.879,"body":"in a heartbeat as in fact, like,"},{"speaker":"Unknown","startTime":2651.909,"endTime":2655.809,"body":"I would say before you start"},{"speaker":"Unknown","startTime":2651.909,"endTime":2655.809,"body":"buying your own mills and stuff."},{"speaker":"Unknown","startTime":2656.079,"endTime":2660.879,"body":"I would order some some contract"},{"speaker":"Unknown","startTime":2656.079,"endTime":2660.879,"body":"milled stuff like that, because"},{"speaker":"Unknown","startTime":2660.879,"endTime":2663.579,"body":"they'll do small amounts, like"},{"speaker":"Unknown","startTime":2660.879,"endTime":2663.579,"body":"they'll they'll send you like"},{"speaker":"Unknown","startTime":2663.729,"endTime":2668.859,"body":"five pounds or two pounds of a"},{"speaker":"Unknown","startTime":2663.729,"endTime":2668.859,"body":"wheat that they milled this"},{"speaker":"Unknown","startTime":2668.859,"endTime":2672.549,"body":"week. And then you'll really get"},{"speaker":"Unknown","startTime":2668.859,"endTime":2672.549,"body":"the idea of what it's like to"},{"speaker":"Unknown","startTime":2672.549,"endTime":2676.569,"body":"bake with actual fresh whole"},{"speaker":"Unknown","startTime":2672.549,"endTime":2676.569,"body":"wheat flour. And I highly"},{"speaker":"Unknown","startTime":2676.569,"endTime":2680.409,"body":"recommend that anyone that has"},{"speaker":"Unknown","startTime":2676.569,"endTime":2680.409,"body":"never done it before, do it. But"},{"speaker":"Unknown","startTime":2680.859,"endTime":2683.229,"body":"please don't gunk it up. Like"},{"speaker":"Unknown","startTime":2680.859,"endTime":2683.229,"body":"let's say you're going to do"},{"speaker":"Unknown","startTime":2683.229,"endTime":2689.469,"body":"bread. So usually when you're"},{"speaker":"Unknown","startTime":2683.229,"endTime":2689.469,"body":"doing like a like a bread, like"},{"speaker":"Unknown","startTime":2689.469,"endTime":2691.479,"body":"your hydration is really just"},{"speaker":"Unknown","startTime":2689.469,"endTime":2691.479,"body":"dependent on the protein"},{"speaker":"Unknown","startTime":2691.479,"endTime":2693.789,"body":"content, right? So if there's"},{"speaker":"Unknown","startTime":2691.479,"endTime":2693.789,"body":"the style of bread you want to"},{"speaker":"Unknown","startTime":2693.789,"endTime":2695.799,"body":"make but then if you're using a"},{"speaker":"Unknown","startTime":2693.789,"endTime":2695.799,"body":"bread flour, you're using a"},{"speaker":"Unknown","startTime":2695.799,"endTime":2699.879,"body":"higher hydration and people say"},{"speaker":"Unknown","startTime":2695.799,"endTime":2699.879,"body":"that well that's because you"},{"speaker":"Unknown","startTime":2699.879,"endTime":2704.109,"body":"know The gluten absorbs more,"},{"speaker":"Unknown","startTime":2699.879,"endTime":2704.109,"body":"more water rice you need. Well,"},{"speaker":"Unknown","startTime":2704.109,"endTime":2706.299,"body":"really, that's one of the"},{"speaker":"Unknown","startTime":2704.109,"endTime":2706.299,"body":"reasons. The other reason is"},{"speaker":"Unknown","startTime":2706.299,"endTime":2709.509,"body":"that the harder flowers, the"},{"speaker":"Unknown","startTime":2706.299,"endTime":2709.509,"body":"harder wheats, which tend to"},{"speaker":"Unknown","startTime":2709.509,"endTime":2711.609,"body":"have higher gluten contents,"},{"speaker":"Unknown","startTime":2709.509,"endTime":2711.609,"body":"although the hardness of the"},{"speaker":"Unknown","startTime":2711.609,"endTime":2714.159,"body":"wheat and the gluten content"},{"speaker":"Unknown","startTime":2711.609,"endTime":2714.159,"body":"aren't actually caused by the"},{"speaker":"Unknown","startTime":2714.159,"endTime":2716.829,"body":"same proteins, which is"},{"speaker":"Unknown","startTime":2714.159,"endTime":2716.829,"body":"interesting. There's more starch"},{"speaker":"Unknown","startTime":2716.829,"endTime":2720.309,"body":"damage in the higher protein"},{"speaker":"Unknown","startTime":2716.829,"endTime":2720.309,"body":"flowers. And this damage starts"},{"speaker":"Unknown","startTime":2720.309,"endTime":2723.879,"body":"requires more water for given"},{"speaker":"Unknown","startTime":2720.309,"endTime":2723.879,"body":"it'll hold more water. And so"},{"speaker":"Unknown","startTime":2723.879,"endTime":2726.669,"body":"you have the ability A, the"},{"speaker":"Unknown","startTime":2723.879,"endTime":2726.669,"body":"gluten structure is stronger. So"},{"speaker":"Unknown","startTime":2726.669,"endTime":2729.519,"body":"we can make these like bigger"},{"speaker":"Unknown","startTime":2726.669,"endTime":2729.519,"body":"holes that hold well when"},{"speaker":"Unknown","startTime":2729.519,"endTime":2735.069,"body":"they're when when it's bait. But"},{"speaker":"Unknown","startTime":2729.519,"endTime":2735.069,"body":"also, the damage starts means"},{"speaker":"Unknown","startTime":2735.069,"endTime":2738.129,"body":"that it can hold more water as a"},{"speaker":"Unknown","startTime":2735.069,"endTime":2738.129,"body":"dough and rise when it hasn't"},{"speaker":"Unknown","startTime":2738.459,"endTime":2742.929,"body":"been baked yet. And so it's kind"},{"speaker":"Unknown","startTime":2738.459,"endTime":2742.929,"body":"of a double whammy wears brand."},{"speaker":"Unknown","startTime":2743.559,"endTime":2746.679,"body":"The whole week, you know, the"},{"speaker":"Unknown","startTime":2743.559,"endTime":2746.679,"body":"brand absorbs more water, but it"},{"speaker":"Unknown","startTime":2746.679,"endTime":2750.849,"body":"doesn't really increase its"},{"speaker":"Unknown","startTime":2746.679,"endTime":2750.849,"body":"ability to hold it in a dose"},{"speaker":"Unknown","startTime":2750.849,"endTime":2754.299,"body":"structure, if that makes sense."},{"speaker":"Unknown","startTime":2750.849,"endTime":2754.299,"body":"Right. So I would just not"},{"speaker":"Unknown","startTime":2754.299,"endTime":2758.949,"body":"expected to rise as high as you"},{"speaker":"Unknown","startTime":2754.299,"endTime":2758.949,"body":"know, your your No need bread"},{"speaker":"Unknown","startTime":2758.949,"endTime":2761.979,"body":"with a giant holes in it. But I"},{"speaker":"Unknown","startTime":2758.949,"endTime":2761.979,"body":"would start you know, I would"},{"speaker":"Unknown","startTime":2761.979,"endTime":2765.219,"body":"get a decent protein flour"},{"speaker":"Unknown","startTime":2761.979,"endTime":2765.219,"body":"somewhere between, like"},{"speaker":"Unknown","startTime":2765.279,"endTime":2769.869,"body":"somewhere between 1113 to start"},{"speaker":"Unknown","startTime":2765.279,"endTime":2769.869,"body":"on a hard wheat for bread. And I"},{"speaker":"Unknown","startTime":2769.869,"endTime":2777.639,"body":"would start in the hydration"},{"speaker":"Unknown","startTime":2769.869,"endTime":2777.639,"body":"ratio of like 75% 75 to 77%. I"},{"speaker":"Unknown","startTime":2777.639,"endTime":2781.299,"body":"would do it with yeast to start"},{"speaker":"Unknown","startTime":2777.639,"endTime":2781.299,"body":"I wouldn't start with sourdough"},{"speaker":"Unknown","startTime":2781.299,"endTime":2783.909,"body":"and all that because like I say"},{"speaker":"Unknown","startTime":2781.299,"endTime":2783.909,"body":"these things can be very active"},{"speaker":"Unknown","startTime":2783.909,"endTime":2787.119,"body":"and they can get very slack. And"},{"speaker":"Unknown","startTime":2783.909,"endTime":2787.119,"body":"I would try to just do a one day"},{"speaker":"Unknown","startTime":2787.119,"endTime":2790.269,"body":"bake, I wouldn't do like a super"},{"speaker":"Unknown","startTime":2787.119,"endTime":2790.269,"body":"long retarding on it. I would"},{"speaker":"Unknown","startTime":2790.269,"endTime":2793.629,"body":"use SAF red as a good base ease"},{"speaker":"Unknown","startTime":2790.269,"endTime":2793.629,"body":"that doesn't provide a lot of"},{"speaker":"Unknown","startTime":2793.629,"endTime":2798.879,"body":"off flavors the way some"},{"speaker":"Unknown","startTime":2793.629,"endTime":2798.879,"body":"instant, you know, use can and I"},{"speaker":"Unknown","startTime":2798.879,"endTime":2802.929,"body":"would not don't add oil and I"},{"speaker":"Unknown","startTime":2798.879,"endTime":2802.929,"body":"would stick it around 2.2% salt,"},{"speaker":"Unknown","startTime":2803.079,"endTime":2807.159,"body":"and that'll just give you a"},{"speaker":"Unknown","startTime":2803.079,"endTime":2807.159,"body":"baseline for like how that we"},{"speaker":"Unknown","startTime":2807.189,"endTime":2810.519,"body":"act then you want to go"},{"speaker":"Unknown","startTime":2807.189,"endTime":2810.519,"body":"sourdough go sourdough you want"},{"speaker":"Unknown","startTime":2810.519,"endTime":2813.639,"body":"to you know, retard it and see"},{"speaker":"Unknown","startTime":2810.519,"endTime":2813.639,"body":"how the dough go slack great."},{"speaker":"Unknown","startTime":2813.729,"endTime":2816.159,"body":"But for when you're first"},{"speaker":"Unknown","startTime":2813.729,"endTime":2816.159,"body":"starting with fresh whole wheat"},{"speaker":"Unknown","startTime":2816.159,"endTime":2819.639,"body":"flour, I would keep your rice"},{"speaker":"Unknown","startTime":2816.159,"endTime":2819.639,"body":"times relatively short I would"},{"speaker":"Unknown","startTime":2819.639,"endTime":2821.979,"body":"do with yeast so that it's"},{"speaker":"Unknown","startTime":2819.639,"endTime":2821.979,"body":"reproducible. And you can figure"},{"speaker":"Unknown","startTime":2821.979,"endTime":2824.709,"body":"out just what the flour is"},{"speaker":"Unknown","startTime":2821.979,"endTime":2824.709,"body":"doing, not what you're doing"},{"speaker":"Unknown","startTime":2824.709,"endTime":2828.069,"body":"with your starter. And I would"},{"speaker":"Unknown","startTime":2824.709,"endTime":2828.069,"body":"keep the hydration levels right"},{"speaker":"Unknown","startTime":2828.069,"endTime":2833.559,"body":"at right around there between 75"},{"speaker":"Unknown","startTime":2828.069,"endTime":2833.559,"body":"and 79 in that in that area that"},{"speaker":"Unknown","startTime":2833.589,"endTime":2834.399,"body":"again sorry,"},{"speaker":"Chris Spear","startTime":2834.43,"endTime":2837.04,"body":"no no all good tips"},{"speaker":"Chris Spear","startTime":2834.43,"endTime":2837.04,"body":"like yeah, I'm gonna I think I'm"},{"speaker":"Chris Spear","startTime":2837.04,"endTime":2841.27,"body":"gonna try that there's some"},{"speaker":"Chris Spear","startTime":2837.04,"endTime":2841.27,"body":"really good small wheat"},{"speaker":"Chris Spear","startTime":2842.05,"endTime":2844.93,"body":"purveyors producers around here."},{"speaker":"Chris Spear","startTime":2842.05,"endTime":2844.93,"body":"And I think I'm gonna reach out"},{"speaker":"Chris Spear","startTime":2844.93,"endTime":2848.11,"body":"and go that route. I have a lot"},{"speaker":"Chris Spear","startTime":2844.93,"endTime":2848.11,"body":"of friends who have you know,"},{"speaker":"Chris Spear","startTime":2848.14,"endTime":2851.26,"body":"bread baking businesses and see"},{"speaker":"Chris Spear","startTime":2848.14,"endTime":2851.26,"body":"if they can get me to hook up"},{"speaker":"Chris Spear","startTime":2851.26,"endTime":2852.52,"body":"and kind of start there."},{"speaker":"Unknown","startTime":2852.879,"endTime":2855.249,"body":"So like here in New"},{"speaker":"Unknown","startTime":2852.879,"endTime":2855.249,"body":"York City, there's a place"},{"speaker":"Unknown","startTime":2855.249,"endTime":2859.479,"body":"called farmer grown grains, but"},{"speaker":"Unknown","startTime":2855.249,"endTime":2859.479,"body":"they don't contract Mills so"},{"speaker":"Unknown","startTime":2859.479,"endTime":2862.179,"body":"they mill in batches and you get"},{"speaker":"Unknown","startTime":2859.479,"endTime":2862.179,"body":"to but you can also buy whole"},{"speaker":"Unknown","startTime":2862.179,"endTime":2864.879,"body":"grains from them. Yeah, in"},{"speaker":"Unknown","startTime":2862.179,"endTime":2864.879,"body":"general, it's better to have"},{"speaker":"Unknown","startTime":2864.879,"endTime":2867.939,"body":"contact with someone that has"},{"speaker":"Unknown","startTime":2864.879,"endTime":2867.939,"body":"contact with the Miller Yeah,"},{"speaker":"Unknown","startTime":2867.999,"endTime":2871.659,"body":"you don't I mean, and then you"},{"speaker":"Unknown","startTime":2867.999,"endTime":2871.659,"body":"can you know, if you if you have"},{"speaker":"Unknown","startTime":2871.659,"endTime":2876.189,"body":"never freshly milling corns kind"},{"speaker":"Unknown","startTime":2871.659,"endTime":2876.189,"body":"of a pain because the corn that"},{"speaker":"Unknown","startTime":2876.219,"endTime":2881.199,"body":"it uses is is bigger, but I made"},{"speaker":"Unknown","startTime":2876.219,"endTime":2881.199,"body":"some, you know, you fresh mill"},{"speaker":"Unknown","startTime":2881.259,"endTime":2885.459,"body":"and look the fancy stuff like"},{"speaker":"Unknown","startTime":2881.259,"endTime":2885.459,"body":"like, you know, Geechie and"},{"speaker":"Unknown","startTime":2885.459,"endTime":2889.629,"body":"Anson and all those folks down"},{"speaker":"Unknown","startTime":2885.459,"endTime":2889.629,"body":"in, in, in, you know, Charlson"},{"speaker":"Unknown","startTime":2889.629,"endTime":2892.869,"body":"and whatnot. They're cornmeal,"},{"speaker":"Unknown","startTime":2889.629,"endTime":2892.869,"body":"and their grits are fantastic."},{"speaker":"Unknown","startTime":2892.869,"endTime":2896.229,"body":"I'm not gonna say anything"},{"speaker":"Unknown","startTime":2892.869,"endTime":2896.229,"body":"negative about them at all. But"},{"speaker":"Unknown","startTime":2896.289,"endTime":2900.579,"body":"I mean, when you mill your own,"},{"speaker":"Unknown","startTime":2896.289,"endTime":2900.579,"body":"it's nuts. cornmeal, please."},{"speaker":"Chris Spear","startTime":2900.609,"endTime":2903.789,"body":"Yeah, I have five"},{"speaker":"Chris Spear","startTime":2900.609,"endTime":2903.789,"body":"different varieties of grits"},{"speaker":"Chris Spear","startTime":2903.789,"endTime":2906.399,"body":"right now from down there. I've"},{"speaker":"Chris Spear","startTime":2903.789,"endTime":2906.399,"body":"relatives in Charleston and we"},{"speaker":"Chris Spear","startTime":2906.399,"endTime":2908.619,"body":"just came back and I just"},{"speaker":"Chris Spear","startTime":2906.399,"endTime":2908.619,"body":"brought back like five different"},{"speaker":"Chris Spear","startTime":2908.619,"endTime":2909.429,"body":"types of grits."},{"speaker":"Unknown","startTime":2909.97,"endTime":2912.49,"body":"Yeah, which ones do you"},{"speaker":"Unknown","startTime":2909.97,"endTime":2912.49,"body":"remember though? You know,"},{"speaker":"Unknown","startTime":2912.94,"endTime":2913.72,"body":"Geechie boy"},{"speaker":"Chris Spear","startTime":2913.72,"endTime":2916.57,"body":"mill, which is now"},{"speaker":"Chris Spear","startTime":2913.72,"endTime":2916.57,"body":"Marsh hen mill. I think they"},{"speaker":"Chris Spear","startTime":2916.57,"endTime":2919.45,"body":"changed their name because of"},{"speaker":"Chris Spear","startTime":2916.57,"endTime":2919.45,"body":"because he's not he. Yeah, he's"},{"speaker":"Chris Spear","startTime":2919.45,"endTime":2922.51,"body":"not he. So you know, I've got"},{"speaker":"Chris Spear","startTime":2919.45,"endTime":2922.51,"body":"their unicorn grits which is"},{"speaker":"Chris Spear","startTime":2922.51,"endTime":2927.94,"body":"like a pink ish grit. And then"},{"speaker":"Chris Spear","startTime":2922.51,"endTime":2927.94,"body":"they're Flint. Is it Guinea"},{"speaker":"Chris Spear","startTime":2927.94,"endTime":2931.6,"body":"Flint grits? The white the"},{"speaker":"Chris Spear","startTime":2927.94,"endTime":2931.6,"body":"yellow and the blue?"},{"speaker":"Unknown","startTime":2932.56,"endTime":2936.43,"body":"Yeah, I've had the blue"},{"speaker":"Unknown","startTime":2932.56,"endTime":2936.43,"body":"it's good. I've had the what's"},{"speaker":"Unknown","startTime":2936.43,"endTime":2937.6,"body":"it called Jimmy read."},{"speaker":"Chris Spear","startTime":2937.63,"endTime":2939.64,"body":"Oh, yeah, the Jimmy"},{"speaker":"Chris Spear","startTime":2937.63,"endTime":2939.64,"body":"read. I didn't get any this time"},{"speaker":"Chris Spear","startTime":2939.64,"endTime":2942.88,"body":"but those those are good. Great."},{"speaker":"Chris Spear","startTime":2939.64,"endTime":2942.88,"body":"Yeah, really. You know, the blue"},{"speaker":"Chris Spear","startTime":2942.91,"endTime":2945.58,"body":"the blue. I like for the color"},{"speaker":"Chris Spear","startTime":2942.91,"endTime":2945.58,"body":"especially for some things like"},{"speaker":"Chris Spear","startTime":2945.58,"endTime":2948.4,"body":"it looks really nice to do like"},{"speaker":"Chris Spear","startTime":2945.58,"endTime":2948.4,"body":"a scallop and grits on the blue"},{"speaker":"Chris Spear","startTime":2948.4,"endTime":2948.97,"body":"corn."},{"speaker":"Unknown","startTime":2949.479,"endTime":2952.359,"body":"Yeah, yeah. Yeah, I've"},{"speaker":"Unknown","startTime":2949.479,"endTime":2952.359,"body":"been using I've been grinding at"},{"speaker":"Unknown","startTime":2952.359,"endTime":2955.299,"body":"home bloody butcher, which is"},{"speaker":"Unknown","startTime":2952.359,"endTime":2955.299,"body":"real good."},{"speaker":"Chris Spear","startTime":2955.33,"endTime":2956.92,"body":"I have some of"},{"speaker":"Chris Spear","startTime":2955.33,"endTime":2956.92,"body":"those right now a friend just"},{"speaker":"Chris Spear","startTime":2956.92,"endTime":2958.96,"body":"gave me some it's really big"},{"speaker":"Unknown","startTime":2958.99,"endTime":2963.82,"body":"kernels are really big"},{"speaker":"Unknown","startTime":2958.99,"endTime":2963.82,"body":"and it's like it's it's really"},{"speaker":"Unknown","startTime":2963.82,"endTime":2966.91,"body":"hard on my mill so like that's"},{"speaker":"Unknown","startTime":2963.82,"endTime":2966.91,"body":"one of the few things that I"},{"speaker":"Unknown","startTime":2966.91,"endTime":2971.14,"body":"actually I do a double pass I"},{"speaker":"Unknown","startTime":2966.91,"endTime":2971.14,"body":"like move the stones way far"},{"speaker":"Unknown","startTime":2971.14,"endTime":2974.89,"body":"apart and just crack at going"},{"speaker":"Unknown","startTime":2971.14,"endTime":2974.89,"body":"through and then mill it to its"},{"speaker":"Unknown","startTime":2974.92,"endTime":2979.42,"body":"its final stuff but I've been"},{"speaker":"Unknown","startTime":2974.92,"endTime":2979.42,"body":"having a lot of fun you know"},{"speaker":"Unknown","startTime":2979.42,"endTime":2982.21,"body":"taking it to more of a flowery"},{"speaker":"Unknown","startTime":2979.42,"endTime":2982.21,"body":"consistency and less of a"},{"speaker":"Unknown","startTime":2982.21,"endTime":2987.31,"body":"cornmeal consistency and it it"},{"speaker":"Unknown","startTime":2982.21,"endTime":2987.31,"body":"operates in a fundamentally"},{"speaker":"Unknown","startTime":2987.31,"endTime":2990.82,"body":"different way from the way corn"},{"speaker":"Unknown","startTime":2987.31,"endTime":2990.82,"body":"meal does when you take it down"},{"speaker":"Unknown","startTime":2990.82,"endTime":2994.12,"body":"closer to a flower but it's a"},{"speaker":"Unknown","startTime":2990.82,"endTime":2994.12,"body":"it's a it's a lot of fun,"},{"speaker":"Chris Spear","startTime":2994.15,"endTime":2997.6,"body":"huh? Just another"},{"speaker":"Chris Spear","startTime":2994.15,"endTime":2997.6,"body":"project when I have some free"},{"speaker":"Chris Spear","startTime":2997.6,"endTime":3000.69,"body":"time I guess. Go to Chefs"},{"speaker":"Chris Spear","startTime":2997.6,"endTime":3000.69,"body":"Without Restaurants dot org to"},{"speaker":"Chris Spear","startTime":3000.69,"endTime":3004.65,"body":"find our Facebook group, mailing"},{"speaker":"Chris Spear","startTime":3000.69,"endTime":3004.65,"body":"list and ship database. The"},{"speaker":"Chris Spear","startTime":3004.65,"endTime":3008.79,"body":"community's free to join. You'll"},{"speaker":"Chris Spear","startTime":3004.65,"endTime":3008.79,"body":"get gig opportunities, advice on"},{"speaker":"Chris Spear","startTime":3008.79,"endTime":3010.86,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":3008.79,"endTime":3010.86,"body":"business and you'll never miss"},{"speaker":"Chris Spear","startTime":3010.86,"endTime":3013.74,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":3010.86,"endTime":3013.74,"body":"a great week."}]}