Hi everybody. It's me.
Katie story. Hello miss me.
Hey goon and welcome back to infinite Quest this week on
infinite Quest. We're talking about cooking.
Yeah. What are we talk about cooking
as it relates to ADHD and also as it relates to classical music
and other weird stuff it kind of goes all over the place but hey
it's an ADHD podcast that's kind of the whole thing but we do
have the first official podcast breakthrough season 2.
Oh yeah we do. Look at that.
It was the first one. Hey everybody, before we start
we just want to let you know that if you're interested in
supporting our mission of advocacy and education for
mental health, we have a patreon, it's patreon.com slash
infinite Quest and you can go and you can join and you can
check it out. We just dropped a cool special
bonus, mini episode of Eric talking.
Weirdly about rachmaninoff's third piano concerto and how
it's just like Mario Kart is. Yeah, so if you want to check
that out, it's patreon.com slash infinite Quest.
Yeah. Really nailed this one.
That was a really good one. Really good.
Yeah, we're doing it live on Twitch and so I got nervous.
Yeah. So anyway, that's pretty much
all the the elbe the announcements.
Yep. So on with the show, ready?
Yeah. Transition.
Hello everybody, welcome back to infinite Quest.
This is the very first not live episode of season 2.
Welcome, welcome, welcome. This is me and Katie in studio
sitting together, we set up super quickly and efficiently.
It definitely didn't take like an hour and a half.
Are you proud of us? I have some very bad but it's
been like three and a half hours.
Has it really? Yes I guess it has.
Yeah we had the ol OBS thing. Oh gosh.
Well we're set up now and that's all that counts.
So we're didn't say we didn't do the intro like we normally do
the intro and now the vibe is also okay well you want here
let's do it. Just do it on one truck ready?
Hi everybody. It's me.
Katie Soros. It is me.
Hey dude, I hate this. Okay.
So what you guys need to understand is that Eric has
reconfigured the microphones as we normally have them.
And so now I just have to like sit with my face in a microphone
as though, it's like a pie eating contest like a handless
pie eating contest but the microphone is a pie and I hate
it so much. I don't know why, but I do and
it's terrible. We'll get used to it.
I'll make a nice little set up at my place if I was like right
here. Would that be okay?
Yeah, that's not. I can already see on the patio.
It really. It really, I really do.
Just have to be like right here. Well, it's funny.
You should mention pies and pie, eating and eating in general to
because because today, Eric is today, Katie we're talking about
ADHD and cooking. Wow, surprisingly often
requested topic, it really is. Um, also, I just want to say
Eric, I know you. Yes, because I love you very
much and I know that somewhere in your scumbag brain, you are
super worried about monopolizing, the conversation
today and I like, I know, I know this.
I know that tweet keeps you up at night and so I want you to
know that like it is. Okay.
This is your area of expertise. This is going to be an Eric
heavy show and that's okay. It's fine.
Thanks. Well, I always get so nervous.
Somebody's going to Tweet at me and being Again, if any
questions good but to do just like, never shuts up and he
talks over people so I'm very careful to like try to not.
I know I think so much space, you worry about it a lot and so
I'm just preemptively saying you can talk a lot about cooking
because I know it's something that you're very good at and
you're very passionate about and I don't care.
So thank you very much. I mean, I care that you're
passionate, I just don't care about cooking in the same way
that you do. So I'm just I'm just saying like
it's fine. Well, it's interesting because I
think I care about cooking. I think we both.
Care about cooking. But I think I care about it for
different reasons than you, perhaps do we?
I think we have different like cooking approaches.
Yeah, I guess. I mean, the reason so.
Alright, so those who don't know, I've been a professional
cook for almost a decade on and off like my specialty is pizza.
But I've done nothing to say everything but a lot of
different random things and the whole time.
I knew I didn't want to be a professional cook like for my
life. So, I was constantly obsessed
with trying to make the things that I learned in professional
kitchens useful elsewhere. So I was sort of obsessed with
the extrapolation is constantly trying to figure out how things
are done in kitchens and how can I, how can I apply those things
to other stuff? So my question though, is when
you say apply stuff, do you mean like?
And this is how you cook in efficient true?
Or are you saying like multitasking and like mise en
place and like that kind of thing?
Like what what specifically are you talking about in terms of
like the applicable lessons? Because I feel like it's like
two very different conversations.
Yeah. I think more the second one
more, the second one. Because so the way that I
described so so if anybody's ever watched any cooking show,
you'll notice that Paul Hollywood has dreamy eyes.
Yes, you'll notice that Alton Brown is just as fine, we're
good. I'm just going to stop the bit
there but A riff on my cooking show host for like a really long
time and then I just decided not to.
I'm sorry. I can't even picture Polly Woods
face without my heart rate elevated.
Just like Ugh, she's watching me.
I was charging me. I just want Paul Hollywood to
shake my hand, and tell me, I did a good job one day ever.
Hey, if anybody if anybody's cousins brother, you know, met
Paul Hollywood and he was somewhere.
If I always got a line on Paul Hollywood, Eric, I'm convinced
that I would win the Great British Bake Off.
I think I've been thinking a lot about it.
It's the only cooking show that lets you bring note.
Yeah, yeah, yeah. I see you one.
Doing all the auto want to see like the obvious research but
obviously like you would get your recipes dialed in like you
would gifted and talented kid, the shit out of it.
But then also I think you would like watch every single episode
of the show solutely specifically notice like okay
Paul Hollywood cares. A lot about limes limes.
Yeah exactly. He cares, a lot about fruit
flavors being like you gotta you gotta have the right balance
between your fruit flavor. I've thought, listen, we've been
watching too much. Great British Bake Off.
Is what I'm trying to say. It's our own wine show.
I like it. It's great, really good.
It's they always the technical man.
Like, the technical is where I would exceed, because it's just
multitasking and following directions.
And I'm very good at that. That's true.
Although I don't like this because I can't look at you.
I feel like we're like in the car.
Look at me. It's alright.
It's, but then, like my sound, we're park bench in a park bench
number that one Tick Tock only made of a park bench.
In yes, park bench in baby. To those of, you don't know,
park bench in is, would you like to give me like a seven-minute
bottle? Ugh, about your dead wife.
Oh, look what you're doing? Good Will Hunting.
Was it a good little Hunter? Well, the very slowing
One-Shots. Low shot bands around.
It's not a pan. It's what is it called?
Like the Michael Bay Dolly shot? Where it's like focused on it
doesn't matter. That's a girl.
What a scene though? What a scene anyways.
So what I mean when I say I try to take the lessons that I
learned in professional kitchens and apply them elsewhere.
I mean, of course I liked learning, you know, I like
science and stuff so I liked learning about cooking in
general and it's useful to be able to do But when I oh yeah,
when you're watching a professional cooking, show or
competition, you'll likely notice that time and doing
things quickly is a massive factor in like in kitchen,
culture in general, being able to do things quickly, quickly
doing things on time. And It's when you when you dive
into that, when you, when you wonder why is it so important to
do things so quickly? Why can't they just do things at
a regular Pace? I think.
Imagine if you were a woodworker you built would work.
He's stuff, you know, chairs and whatnot, you know woodworking,
but imagine the wood degraded at like a thousand times the rate
that it actually does. So at all times, the wood is
rotting, So you can't just make a hundred different, you know,
chair legs and use them throughout the year.
You have to if you have a chair do at 5:00 on Friday they're
coming to pick it up. That chair is only going to last
for like an hour maybe and you have to have it ready at exactly
that moment because it's degrading so quickly.
And so you can't just make a bunch of something and set them
aside and then make, you know, a Year's worth of other
woodworking thing and set them aside.
So you You have to just be able at the drop of a hat, to be able
to replicate a perfect chair and have it.
Ready? Within like a one minute time
interval. That's what a kitchen is.
That's why things that stupid stupid.
Thanks for coming to our time by doing a.
That's why, you know doing a reasonable amount of meal prep
is keep meal prep. I hate meal prep so much I was I
was like just meal prep. I'm like but no it's so it's I
am like, oh my God, I have such a rare About meal prepping.
Yeah, what you got? I just I just it doesn't work
for me dog. Like, because it's a combination
of things. It is a combination of like one.
I don't want to eat the same fucking meal for the entire week
to if I even if it's like, oh I love this food and I want to eat
it like all the time. The minute that it becomes like
the like only choice that I have I'm instantly like fuck it, I'm
ordering Sushi. Third like that's like Five
hours of my day that like is like no it's boring.
And then also there's like Tupperware And you have to like,
wash it. Yeah, Washington /.
Where is one of the worst? Hi, I'm so adamant like and it's
like one of my least popular opinions and like, I understand
that for a lot of people it's like, super, super helpful.
I'm so adamantly opposed to meal prep, like, in a way, like, it
is a weird like hatred of it, huh?
Like it's, I hate like, and it's like.
And again, if it works for you, that's fucking fine.
And, and honestly, I respect you, I respect you as a meal
prep or because that It's hard to do.
I there's just something about it that my entire body just
goes, no, well, I think what? So for one, I want to point out.
I am not a meal pepper. I have been a meal prep, Irwin,
it like, at home and stuff. I have done that before.
And it's great, but I'm just not like, I'm just not.
Like, I could, when I do meal prep, it's for like that night.
And then maybe the next day I'll have some diced onions for an
omelet or something like that. So like, when I, when I meal
prep I don't prep for like the week, although Could I think the
way that I would meal prep for myself?
This is all very discursive. I do have a lot to say about
this but we're just going to start where it's like Plinko.
We're just going to ding, ding ding, ding all the way down.
When I think, about meal prepping or how I would meal
prep if I were to meal prep for, like, a whole week is, I would
meal prep like the basic part of the constituent parts of
everything. So like, you know, not
everything from this table to me, and you is made up of
protons neutrons and electrons. But if this array for this
analogy, uh-oh, sit back and wait for the but similarly in
cooking everything can be reduced down to very similar
ingredients. I mean, a lot of them, there's
not just three fundamental particles like there are and in
chemistry, are you talking about?
But if you were to make a few diced, if you you know you diced
a bunch of onions, dice or minced, a bunch of garlic, what
else? Blanched a bunch of fucking
spinach or something that can make like five different.
Things like you could make a really nice like creamed spinach
as a side with chicken or you can make a really nice like
spinach e, omelet kind of thing. So you can make those
fundamental things and then still go in different directions
and the better, you are cooking, the more different things you
can do with those ingredients. Like, you could make a really
nice pasta sauce out of the onions and the garlic.
Like, so you can make different meals out of those constituent
things. And so, if I were to meal prep,
I would take like the basic things and prep a bunch of them
for the week and then make just a bunch of random shit anyway.
E fun if you like a cooking show, it'd be like, you know,
you open the basket on Chopped and it's like, all right this
week you got anchovies, Tomatoes, lima beans.
I can't think of a funny sound. I'm trying to think of a funny
sounding and and passion, I can't think of anything.
Everybody tag email your funny-sounding fruit food names
there to Infinity Quest broadcast at gmail.com, please.
Anyways, I think there's a way to do meal prep that isn't
monotonous and well lasagna. Will you make lasagna?
Don't make lasagna tonight? I just had that, you know, I was
sick talking about. I just thought we were talking
about meal prep and I was thinking about like the one food
that I will like absolutely prep is lasagna because then you get,
like, I'll make like two trays and then I'll just eat out of it
for like the whole week. The like I want to be very
specific out of the trailer as take the tray out of fridge.
Like Forks, it's fine, like cutting lasagna is a waste of
time married. It's not gonna be as once you
make out with the person you're saying forks with all right?
Well, so 12 minutes in we're Midway down The Plinko board.
This is here. This is terrible.
My first question to you Katie baby.
Okay, I don't know. There was going to be questions
now I'm nervous. Well how I guess when you
thinkin you when you put your ADHD and cooking next to each
other. Yes.
What are the feelings that come up?
Honestly, this is going to be a really weird answer, but based
on how much complaining I just said about meal prepping, but
like I I really feel like one of the most enjoyable things for me
and my ADHD is like, I actually really like cooking.
Mmm, the act of cooking, be an, especially baking.
I love baking. I went through a big baking
phase. Like, I like my chocolate chip
cookies have like one Awards, like, I'm very good at baking,
but my thing is like, I'll watch like the Great Bear.
British Bake Off and I'll be like, okay, I want to like make
this type of cake, or I want to like learn how to make like this
dish or whatever. But then I'll only like make it
like twice and then I like get bored, but it's like the making
of it and like doing a new thing and like trying like new ways of
doing stuff that is really, really satisfying to me.
And I think partially because of ADHD and then also partially
partially because of like being a burnt-out gifted kid like I
want to get it, right? And so like I'm actually like a
fairly Lee decent cook. But what fucks me Eric?
What what? What, what sucks are the dishes?
Oh, you mean like the dirty dishes afterwards?
A key to have dysfunction of like, the after-effects of
cooking are often. What stops me from cooking.
It's not the action of cooking because I love cooking.
I love it. I like it.
There's just something about it. That like, it actually, like
really makes me happy. And I like, cooking food for
like, the people I love. And, like, I know that like,
it's, I have like a really weird A ship with my mom.
But there was like a three year period where I was dating.
This guy who also, like, really like to cook.
It wasn't you. But we would do like, Thursday
night, family, dinners, and like, I would cook something new
like, every week, and like, I watched like my skills
improving. And I watched like myself, get
better at cooking and go. Oh, well, like last week, I like
struggled with like this type of thing.
So, like I've learned from that and I'm going to try this dish
where like I could, you know, so I was building on like skills
and I got really good, I know. Was like one of the the times
that I actually felt like really close to my mom was because like
we would have these like dinners.
I would get to like cook for her and like and I would be like,
see like I'm good at things so I loved that.
I love cooking but it's like it's like the before of like
fuck I have to like find a recipe and I have to like, go
online and I have to like, figure out like which recipe do
I do. And then I get paralyzed by
indecision and then, you know, afterwards when I go, okay, I
know that I'm making something that's like, complicated because
I like cooking really complicated things because it
makes me feel. Orton then I'm like, oh, fuck
now, I have like 40 dishes to do and like, all of that stuff and
so like that, that's where I get hung up.
But like the actual Act of cooking, it makes me really
happy what parts of cooking. So, let's say start to finish
like, you know, when you have an idea of what you want to make
like on a given night. So before you even go to the
grocery store if you have to. So from that very Point all the
way to done, you know, dishes are quite like it looked like it
never happened. What are the parts that you look
forward to? In our Like, This Is My Moment,
Like This is what I enjoy like. Is it knife work?
Is it sautéing? And one of the parts that are
like, that is the worst fucking thing I've ever done in my life.
It's his when the pan goes. That's my favorite part.
This is my favorite part about this one is when the pan goes,
it's very satisfying happy. I mean, I guess, like, I guess
like, I don't think about it in terms of like components, Like
that though. Like if it's like like for me
it's like it's like three component parts.
It's like well for because it's like figuring out the recipe,
then it's going to the store, then it's cooking the thing, and
then it's clean up and the, the recipe figuring out what to make
deciding what to make like that part fucking sucks.
And I hate it. And then the cleanup part.
Fucking sucks. And I hate it grocery store.
I'm ambivalent about, I know you I hate the grocery store.
Yeah. But like, I don't care because I
go, well, it's the place where they have the food that I need.
And so, I'm going to go to the store and then, like, sometimes
it's fun to because, like, sometimes if I feel like bougie,
I'll go to like, you know, like Sprouts instead of Publix
because I'm fancy. And I'll buy like, oh, I'm gonna
get like a live basil plant and like, have like real, you know,
I'll like I'll treat myself and give myself like a little
dopamine, like, during the process by buying like the
fancier cheese or whatever. But then like, but like the
actual cooking. Like it's that's like my
favorite part because I'm like, okay now I'm like doing
something and I'm like fairly confident and I know that my
knife work gives you nightmares and anxiety.
But like, you know, I don't nobody really taught me the
right way to do stuff, like I just figured it out by myself.
So there's a lot of stuff for I'm just like, yeah, I just sort
of with my knife around and hope for the best but as you know,
it's fun. So during that four phase thing,
we're figuring out the recipe, going to the store cooking
cleanup. How does your ADHD feel like if
you to personify your personify your ADHD, how does it feel
throughout those processes? When is it the most comfortable?
When is it the most like a Rowdy toddler?
Like, I want to go home to it, smells like old people with the
weapons at the Public's. When how does your ADHD feel
throughout that process? Um, gosh, I guess I've never
thought about it. I feel like, I feel like I kind
of, I feel like my answer. My previous answer stands, like
I get like my ADHD feels really shitty when I'm trying to like
find the recipe because you have to navigate through 17 pages of
like when I was a young girl and my grandfather's Farm used to
make me fuck. You just put the recipe at the
top of the page and nobody cares Brenda nobody cares about your
grandfather's farm. So we so like that part is hard
for me because like I because I also want to like do a good job.
Like that's part of it as this app that's like the burnt out.
Gifted kid mixes with the eight HD.
It's like if I'm cooking something and it's not the best
version of that that you've ever had in your life.
Then I then I have failed. I have like and I really very
specific story about that that I will tell you in a minute but
it's like if I if my chocolate chip cookies aren't the best
chocolate chip cookies. And you've ever had that?
It's immediately. I'm a failure and I shouldn't
have wasted my time. So like I spend a lot of time in
like the recipe and like the R&D and the like prepping because I
wanted to be like the best fucking lasagna you've ever had.
And now I know that's not exactly healthy.
And I know that it's not exactly like a feasible goal because I'm
not like a fucking Michelin star Chef.
I'm just some asshole in my kitchen with dull knives and one
pan, but it's fine, but that part is fine, the cooking is
great, the cooking is just like, yes, sometimes I get closer.
You know what? Why why is it like?
Yeah, I think it's because it's just engaging.
It's engaging in that like A lot of times like I like it's
multitasking which is good. And there's it's like engaging
for my brain because it's like, it's because cooking really is
like a whole body task but you don't really think about it.
Oh yeah, as it is but like it is and not to make it sad and like
bring the room down but it's also something that like I can
do with my dystonia which is like sometimes hard because
there's a lot of like physical stuff that I love to do that is
now like very affected by And Estonia but like, cooking is
fine. Like, yeah, my twitch or
something, but like, it don't like, you doesn't matter.
It's not gonna like, ruin the dance or, you know, whatever, in
a way that like other activities might not.
Yeah, that's my okay. So, we'll Kate, I just talked
for, like for-fucking-ever. Same question, back to you.
It's a podcast. You're supposed to talk forever.
You know what I always yours is like, really good questions and
then I just like rant about stuff and I always forget to ask
you questions. So, same question back to you
like water one of the stages for you and Is good enough for your
ADHD. Um I think Hmm Hmm Hmm so just
isolating my ADHD because the my relationship with cooking is
weird because it's very much built off of my relationship to
classical music and playing classical music.
Okay. Which is just I would like you
to expound. Oh yes but prefer the moment.
Isolating my ADHD figuring out the recipe.
Fucking boring. Hate it just hate it.
And then there's more suggest they might the fact that my ADHD
hates clicking through links in scrolling through, you know,
Brenda's story about her grandfather's Farm.
Also, just for this, for the record to anybody listening to
this, this is really, this is this is my gift to you, use
reader view, use reader view. If you have an iPhone and use
Safari on the top left in the URL bar, that will be three
little lines, click on that a lot.
Most websites will say reader view available and it'll get rid
of all the wing-dings and all the little banners will get rid
of all the ads. Basically turned it into a Word
document with just the actual content of the article.
And what I've discovered that I was just like, oh my God, all
the Wasted Years of scrolling past like random ads for like
boner pills and stuff. Well, try to make a Jew.
You know, like, oh my gosh. Anyways, just just quick, aside,
then shopping if I'm very familiar with the store that I'm
shopping. And I don't mind it because I
have like a map in my head of what of what the store looks
like. In anytime I'm visualizing like
a physical space in my head. It's like It's brain scratchies.
I really like doing it. So if I know the store very
well, I don't mind unless I have a broken goddamn foot and it
sucks. I have a broken foot right now.
Well, I think it's broken, we don't know.
It's a long story. Then I don't mind it because I
can just plan my route and I can make it really efficient which I
like, and I can move around. If I'm not really familiar with
the store, I cannot stand it. I hate it so much because I
blame myself. Or not knowing the store better.
I blame the store for having a dumb way.
I mean, I don't I quickly like step back and go Erik.
The store is an evil and against you, like it's whatever.
But I find that very overwhelming, then your match
with all the sensory input and stuff like that.
That's going on in the store, it's all things.
If I know the story, I don't mind it.
If I don't hate it, then cooking itself.
For what? I don't get, I think cooking is
is not just one phase to me. It's several, it's doing prep,
work ahead of time, because remember, all food is degrading
at all times at varying rates, some things degrade very
quickly, some things more slowly, but the moment you open
the, can the moment you cut into the thing?
The moment, you, whatever things are changing, and it's
degrading. It's getting worse over time.
So we're gonna take you to cut your fucking onions that there.
Degrading. Oh well that's the thing is, you
that's why you have to cut onions very quickly.
Well, one of the reason you had to cut anyone's very quickly and
they're not to grabbing the last like a day, but if you're
talking about, like, I don't know, like a pizza on a pizza,
comes out of the oven, it's perfect.
The first off, it needs to set for about 10 seconds.
So right, when it comes out, it's no 10 seconds after that.
You got like a two-minute window where it's perfect, perfect.
Still excellent after that, but it is going down.
Going down slowly and that's the whole thing, but either way.
So when I cook. Sorry.
Yes. Yes, Katie you have your finger
up, what's up? So, what you're saying, Eric is
that maybe a four day old piece of pizza is not an adequate
meal. Lawyered ha ha ha.
Take care of yourself. You son of a bitch.
I will. Well, I have a lawyer.
Are you got me? I'll admit, you got me.
But I do have a lot of thoughts on that.
At two. And one of the reasons that
cooking is a strange thing and for the record Katie is
indication holding her arms up into more object Vindication.
Take care of yourself. Congratulations you so much.
Okay, I know, thank you. But so anyways, I don't think of
cooking is one stage. I think of cooking before
cooking. It's all the things that degrade
slowly that can be done first, dicing your onions, weighing out
your flowers, all that stuff. I never start actually cooking
something until all that stuff is all.
The old stuff is my mise en plus and the reason for that is
because that's one of those things that through training, I
can now all the things that I try to do in my everyday life to
assuage my ADHD and make my ADHD less of a, you know, a problem
are because I was taught and trained to do that in a culinary
settings very well, because in a culinary setting, because things
are happening so quickly, you can't waste time misplacing.
Thing or wondering where something is.
You have to have a perfect map of your entire station in your
head. Just you just have to, I mean,
you don't have to, but if you want to be good, you have to.
And so it's one of those things where I guess through through
training and practice My THD doesn't like disappear while I'm
cooking. But I'm confident that I'm doing
everything I can to make it comfy, you know, to to sit there
and start right in the face and go, hey, ADHD.
I know, I still have you how you doing.
We're going to do this, and it's gonna Be great.
So anyways, so there's cooking for me, there's like prep and
then there's action and there's plating and plating is the goal
for me. If you're, if plating is
enjoyable, you've done everything, right.
Plating is, is when so, for those of, you know, I'm sure you
have some idea what plating. And so plating is when you
literally put the food on the plate for the final time in
order to serve it. And if you if plating is good,
if plating is going well. That means you did everything
else before that. Well it means everything, you
know, plating something that You know, is subpar feels like shit.
So, if you're feeling good while you're plating, that means you
probably done a pretty good job. And so basically, from the
moment, I start that cooking process of prep.
All the way through plating. I'm largely in a flow State and
as problems Arise, My, it's also a special in a professional
setting. When that stuff is happening.
It's a rare time when the world is going fast as my brain is,
you know, so in a kitchen when things are going really fast,
tickets are printing, people are coming in behind you and just
things are moving. That's how my brain is normally.
And normally it's really obnoxious to have things move.
So slowly only rains going so quickly, but At kitchen during
service things are moving that quickly.
And so, my brain is finally like, oh God, finally
everything. Like I can finally just
everything is keeping up with me which is not to say.
I just want to point out that when when I say that like an
ADHD person thinks quickly I don't mean that we think well
necessarily just we think a lot and quickly you know.
So I just want to point that out.
I'm not saying like my brain operates, it four times the
speed of a regular bed and said if that but anyways, then clean
up is awful. Fucking hate it.
Just just hate it. I pretty much don't.
Like anything except for the actual Act of being there and
cooking that I very much like, but you brought up a second ago
when you lawyer Ed me, hmm. That if I'm so concerned and so
aware of the fact that food is degrading over time.
Then how is it that I can eat a four-day old piece of pizza
sitting on. Let's consider it on the counter
and I think that comes down to it.
One of the most fundamental questions about like The Human
Condition, to me, right? I'm wondering, is this is four
day old Pizza. All right, I'm going to teach
them on it. I'm going to talk about the
human conditioning as it relates to, four-day-old beats.
All right? My body is ready.
So one thing about cooking but I find Awesome that I very much
like aside from the process and aside from all that just the
concept of cooking. And why I think it just scans
for me is that it's not about you, it's not about the cook,
it's about the person you're serving.
It's about making that person happy with the thing that you
make green. Light know that the thing isn't
perfect, but the person's glad to have a cookie and that's what
matters. So when I'm cooking for other
people, I will fucking make the best wall and to the best of my
ability. I will make good food.
I want it to be on. Time.
I wanted to be high quality to the best of my ability.
If I'm making food for anybody else, whether it's my Mom.
Hi, Mom or a stranger. It's just, I want this person to
have. I want their day to be better
because they're eating something that I made. when that starts to
break down is when you're cooking for yourself, Because
now the person you're serving is you mmm, right?
And I don't, I mean this I don't advocate for this, but I'm so
I've noticed this through experience apparently.
I don't give a fuck with that guy eats because it's just me
Eric. So I think cooking for well, I
think my ultimate point is cooking for yourself is
inherently a practice of self love and I think that's why it's
I don't want to say it's important to cook for yourself
but it is, it is useful in way. More ways than just Sustenance
to cook for yourself. You're training yourself through
repetition that I am. You I am valuable, I'm worthy of
eating good food. So if you're if I'm cooking
something for myself and I burn the shit out of it and I just
got like you know whatever it's just me I'll lie don't care.
That's not being kind of myself if I'm cooking something for
myself and I want it to be amazing.
It's because I have the same love for myself that I have for
others when I'm serving them. And I think trying to discover
the same love, we're trying to afford yourself the same love
that you so easily. Afford to others.
Katie that thing that I always say that you hate right, I think
that's one of the hardest journeys of life and I think
through cooking, you can do that.
Congratulations. You did a medicine middle of the
episode Charlie. We're really proud of you.
Take a sheet, you should on a stump, some orange slices and
some Gatorade. You should those things put the
orange slices in the Gatorade. It sounds like he's speaking of
cooking. Yeah.
Fancy watch out. Hey guess what?
We have. Some really important and
exciting news. Our 2021 tour is expanding.
We have picked up quickly three. Yeah.
Three new conventions in the past.
Week. It's getting a little crazy.
It's kill out of control. We're really excited about it.
And did we write down the dates to tell you in this
interstitial? No, we did not.
We used to be able to just say them because it was only a
couple that now there's a whole bunch.
There's like nine. If you head on over to infinite
Quest podcast.com and click on tour dates, you can see if we're
coming to a city near you or we're going to be in Madison,
we're going to be in New Hampshire.
We're going to be in other places that exist.
I get to go home. You do get to go to be in the
Quad Cities at the end of August.
Yeah, yeah, so that's super silly Pizza, cool and I'm so
excited for you to experience. Quad City, Pizza.
So anyway I'll head on over to a quest podcast.com click on tour
dates and find out where we're going to be so you can come say
hello. And and now back back to the
show transition. We can cut this part out if you
want, but I do want to point out that there have been two times
in the history of this podcast, that you have specifically
described herself as being in a flow State.
And I'm just, I think that's what was, what was the other
one? Do you remember?
I'm gonna, I'm gonna raise an eyebrow at you.
Was it coming episode? It wasn't, it's not a fruit
snack learning of soda, okay? So it was in, it was in one of
the, the Tank Episode. Yeah, I just want to decide is
what we can catch. You know, I just I just I just
am wondering if you put that together or not.
Anyways, do you find that when you cook for yourself?
You care. Less about the quality of your
cooking them. When you're cooking for others,
I don't cook for myself. So I don't have an answer to
that question. Hmm.
Why don't you think cook for yourself because Ritz crackers
and cheese slices exist? Huh, huh?
I guess I'm trying to I like I cannot stress like as much shit
as I give you for eating, like old as Pizza.
I cannot stress. How much of a little garbage
trash raccoon monster. I am when it comes to feeding
myself, I cannot remember the last time that I was like, oh,
I'm home by myself for whatever reason, let me get out the old
frying pan and cook. Like I I have not cooked for
myself in easily years and I'm like and I'm talking like I'm
gonna fry up an egg like I know I will eat a cliff bar before I
get a frying pan dirty if I'm home by myself.
Oh yeah I mean why just want I do want to clarify that.
I rarely cook for myself rarely cook from right if we're if you
are over I'll happily cook for the two of us but I do rarely
cook for myself so I don't want to do a holier-than-thou thing.
It is, it is rare that I cook for myself and if I do it's
usually because I The satisfaction of making the
thing, then eating it. I had honestly, like, it's sort
of like building a model like it's fun doing that.
But once it's finished, it's just like what?
Yeah, just sits there and get it.
Now, I have this piece of garbage now, I just eat this
thing. That's, that's weird like it's
fun tasting it. But like the meal itself.
It's, that's an experience I want to give to other people.
Like I saw this Tick-Tock and I was this guy and he's like, I'm
just hurting, you know, like a tick tock cook.
And so it's like always like beautiful and amazing and you
know like just perfectly played it and whatever the Apparently
his roommate didn't know. That he cooks on on Tick-Tock
and so he was like oh yeah this is like whip you up some
breakfast and so he like put together this like just like
extraordinarily like just sexy like a sexy brunch and the
roommate was like way and I was like I cannot imagine like you
know I just like but like carrot like carefully.
Like just taking like the creme fraiche and like you know
putting it like just making like the little ball on top of like
the little thing and it was all it was.
I was like, I Can't like sometimes I will I will use
shredded cheese instead of slicing cheese because slice
cheese involves having to unwrap the individual needs of cheese
and that takes a lot of time. Eric, I would rather just
sprinkle some shit like some some crumbled cheese and then,
you know, maybe I get some on my cracker.
Well, I mean, The the jury body welcomes.
We're bastions of mental health, advocacy education.
This is just me admitting publicly that like I can't
remember. The last time, I had like a hot
meal that wasn't true, anybody else?
Great Bastion of self care about you and I think you when I take,
you know, some effort to try to be like, we're not the things
that we talk about. We don't talk about them because
we have been massively successful at them and we have
we have completed all the journeys of self.
Love and we absolutely have not, that's that's I salad.
Why we do what we do and we're not embarrassed about it.
There's like, there's like, very certain categories where I feel
like I'm so under qualified to talk about like self-care and
like food is one of them because like, not only is it just like
the whole, like, cooking conversation.
But then there's like the whole like eating disorder
conversation which like we haven't even gotten to.
So it's just like if I'm even like feeling like I'm deserving
of food that day like then that's like it's like a whole
other Our conversation. So it's just like it's just like
this episode is fun for me because I'm just like, yeah,
sometimes I make cookies. Cool.
Good talk everybody. Hmm, do you think would you like
to it? Can we do want to talk about
eating Zoila gonna do it again? Okay, no, it's fine, I'm fine.
That's fucking, that was like my whole start, dog, those like
I'll buy whole. That's how I started talking
about like mental health was good.
It's just got tired of people dancing around the issue was
like fuck it huh? It's like before take tag.
Do you think getting Into a habit of cooking for yourself.
And when I say have it, I don't mean every day.
You're making chicken cordon bleu or something.
Like, I just need occasionally, you know, right?
Do you think occasionally cooking for yourself would
eventually? I don't know if the word is help
your eating disorder, but do you think it would it would further
your relationship with food for bet For The Better or For Worse?
I think it. Hold on.
I have to sneeze really bad. Let's go podcasting.
Hold on. Wait, wait.
We're leaving it. I think it's I honestly think
it's like it's neutral. I think that's a neutral thing.
Because like my relationship to food doesn't necessarily have to
do with like the action of making it it's the fear and lack
of control. I feel in conversation with food
and when I was in the like throes of my eating disorder
like really really bad, I used to bake a lot.
And I would bake for other people and like, my theory.
My like therapy theory is that? It's because like, not only did
I have like so then I was like, sort of like vicariously, like
controlling the food around me by like baking it like making it
into something else but then like I could extend the care
that I wasn't able to show myself to other people by being
like I made you this cake for no reason and here's five more
because like I just I just non stop making so I got like really
good at baking soda. Like during that period of my
life. So like I think they're
connected, but I think that like the act of like making meals for
myself, like I don't necessarily feel like that relationship
would would change because it's like I feel the same way about
Clif bars that I do about like, you know, a beautiful French
toast brioche or whatever. Like it's still food and I
either have to eat it or I don't have to eat it.
You know what I mean? Like and so this is badass.
Sir. No, I totally got this.
I remember when before I started cooking at all, I remember
thinking what's the point of assembling a sandwich?
Like I don't get the point, why wouldn't you just eat the
constituent ingredients? It's less work for the same
nutrition that's like a whole thing in like, on like
depression Tick-Tock. Oh yeah, eating just ingredients
or something. It's of a sandwich.
I still like in part of me, I still, you know, think that
sometimes yeah I try to like, talk myself out of it now but
what The point of assembling a sandwich, it's the same
nutrition and it's less work. If you just need to constituent
Parts, why take the time to put together the sandwich that
doesn't make any sense and for whatever reason, I will always
put put the sandwich together for somebody else, but I will
very rarely put the sandwich together for myself.
And I think how do I say this? I think there's a cycle going
on. I think I don't put the sandwich
together for myself because I don't give a fuck about myself.
I mean, I'm working on it, I'm not advocating for not giving a
fuck but on some core level. I don't consider myself to be as
worthy of the Finer Things in life as other people.
So I'll never put the sandwich together for myself because I
don't find myself Worthy. But rather than trying to rather
than just trying to arrive at a place where I find myself
worthy, therefore, I will put the sandwich together for
myself. I found it helpful and I would
advocate for this to start with putting the sandwich together
because our brains are immensely complicated but also very simple
in some ways. And if your brain consistently
sees, you doing something that you only do for the people that
you care about, Out for yourself, your brain will start
to get on board with that idea. So not just starting from a
place of I have to consider eventually, consider myself
worthy, such that I can make a sandwich for myself, start with
making a sandwich fries. I mean do both, you know, but
you can also just start with making the sandwich.
It'll feel weird. It feels weird to cook for
yourself because it's like, why am I doing all this work?
When I could just be eating the ham and the cheese on the, in
the, whatever it feels a bit strange, but eventually it gets
easier and eventually your brain just starts to Consider yourself
somebody that you value as much as the customers that used to
come to the restaurant. So they worked in and stuff.
I just realized like and I just had a podcast break 300i.
I just realized In This Moment. I'm formulating this thought I
just realized in this moment that I think one of the reasons
why I don't cook for myself is because then I have to like
actively make a choice about what I want.
Whereas if I'm cooking for other people, I have inherently gotten
their feedback about what they want.
So I know that I that the answer is correct.
Whoa, I'd never thought of that. Yeah, that's part of it is that
because like if I'm cooking for myself, I can make anything
Thing in the entire fucking world.
But if I go. Hey, do you guys want lasagna
and like, you and Chris go. Yeah.
Sure. We'll have lasagna that I'm a
great eye. I'm sort of ambivalent about
lasagna like I could go for lasagna but like the people
around me have been like, yes, I would like lasagna and so I know
them. Therefore, it's like the correct
choice or like the best option right now.
Where is like, you know, if I go, hey, do you want lasagna and
you go? No, I'm really feeling Sushi.
Then I go. Okay.
Well, then I can, you know, I don't like bad sushi.
I'm just not very good at it, but does that make sense?
So like, that's one of the reasons why I don't like cooking
for myself. Because I'm like, immediately
paralyzed but like, well, what do I want?
And I'm like, fuck fine. Oh yeah.
Jeez man. You had never thought of that.
I think we had a conversation in the car the other day about how
if what it's easier to do things in a professional capacity,
Sometimes than it is to do them on a personal capacity.
Like if you have to write a long email, if it's a professional
matter, it's just there's, there's an external thing.
Dictating the fact that you should be doing it, it's like
this is objectively what I should be doing right now fine,
but if I'm writing a personal email to ask for a favor or just
to say hi or whatever, there's an Infinity of possible ways to
approach that. Yeah.
And I don't know which one I want.
So that's that's just crazy. I never really thought of that,
huh? But I I think most of the time
when I cook for myself, which again is rare, especially with
the kitchen I have. Now now talkin shit, I'm very
grateful to have a place to live.
When I cook for myself it's usually processed focused.
And I think this is might be the case for you to which is I'm the
reason I'm doing it is because I'm interested in making the
thing, I'm not interested in eating the thing.
That's that second that comes after.
You know, perhaps I meant you're like great, like and I really
like sushi but I'm interested in doing the process of doing it.
That's what I enjoy eating. It is just, you know, sometimes
a bonus sometimes a liability, but the process is what I enjoy
and I guess In hmm. Huh.
I guess in that way. Sometimes my ADHD can help me
cook for myself maybe because The question of, like, what do I
want? Is a really big fucking
question? I mean, what's especially when
you have ADHD and the question of like, what do I want to eat
tonight? Can very quickly spin out into
what do I want in general in life?
Who am I know though? It can be a very hard question.
Be like, what do I want to eat? But what would I find?
Interesting right now, My THD does it all the time.
I watch a cooking show and the guy will make sushi or
something. And I'll be like, oh I suddenly
I'm hyper fixated on Sushi, I need to make sushi to night.
I mean, that's how I originally got into bread.
As I watched a video on YouTube of a guy making bread in my
brain was just like, we need to do that right now and then that
became like a whole career. But so I think, when I focus on
the process, my ADHD is like, oh yeah, what would be cool to make
right now? Or I also, I very rarely start
from, I'm going to cook for myself.
What should I make? It usually starts from.
I'll see anything or hear about a thing or like last night when
you're watching, you know, Great British Bake Off.
We're like, I'll do. Let's do historical.
Aching like that would be so much fun really starts with the
interest, and then eventually, I'll do something about it
valid. Also, we can call her best
friend. Ruth Goodman was going to say,
get her advice. We should reread her buck and
cook the stuff from her book. And then eventually when we're
in Times Square like hosting, the New Year's Eve thing when
Anderson Cooper is what a distant memory.
After some Cooper and Kathy Griffin's replaced by the two of
us having fun. I do that, they look cold.
We can have roof Goodman on as a guest I'm saying.
I could put my dragon, I get, I was hands fisted lie.
Saying, if we ever have our own show, it'd be fun to have roof
Goodman on to make. What those the first New Year's
Eve? That was the first show that I
thought of. Okay, we just came to mind was
the first time you didn't go with like talk show.
No interview. So I can't effectively night
shows what are the morning shows with like, you know, what's his
name? Good Morning.
America like is Michael Strahan and, and, and the people.
I don't know if we've ever show like that.
We're doing some historical baking with Ruth could been.
So there's about 15 minutes left in this podcast.
We're Going to move on for whatever the fuck.
That was Eric, you're a cook or a chef kind of, what are your
Pete? What is, what is like your top
three pieces of advice for people with ADHD who struggle to
cook either for themselves or just in general?
What advice do you have? And you are not allowed to use
the words Meson blast. What?
I'm just kidding. That's going to be our first one
in a minute. Course it is.
Well, huh? One, I'd say.
Me some plus, get your things ready before you start, because
something it can be really frustrating about cooking when
you have ADHD. Is everything is kind of
time-sensitive. Some things are very forgiving.
But like, you know, if you leave a thing on a burner for too
long, it's going to burn in that stuff like that.
And so, if you're very concerned with like, oh shit, where did I
put the whatever-the-fuck? Then that can become a very bad
experience in a very shameful experience, very quickly.
So make sure, you know, where all your stuff is first lay
things out. Keep things visible.
Keep a lot of counter space around so that you can see the
things that you are using. That helps a lot that can save
you. A lot of mistakes that might put
you off cooking in general. Another thing.
Is I had something. Well, there's some like weird
specific practical things. Like if you have a gas stove,
only if you have a gas stove, not electric, you can take apart
the top of it, you can take off the The Big Iron guards in the
little lid. Things that go over the gas
things, take everything off, lay down tin foil and then poke the
holes through the things, that little Spiker sparker things are
going up and there's a hole for the gas to come out and then put
everything back. Other.
So you have a big layer of tin foil underneath your range that
helps with clean up so easily then rather than having to like
scrub your your range. You can just like once a week,
just replace the tin foils. Super easy.
That's very, that's very specific.
But holy shit. I cannot imagine my life.
I didn't do that another one in this.
This this depends on the person. Some people I think would be
really into that. Some people not so much but
learning about the science behind cooking or at least the
general about how cooking works. Is really nice because one that
allows you to problem-solve more efficiently or more effectively
and it's also a joy it allows you to play more.
The more, you understand how things work.
The more you can go like oh they call for shallots but I don't
have shallots, I do have red onions.
Those will do so like understanding which things
serve, similar functions and why I highly recommend the book on
food and cooking by Harold McGee.
It is dense it's basically a textbook so it's a lot of it is
like goes right over your head because it's just like but if
you're wondering how Like, what's up with water?
You know, what's up with? What, why is it that when you
cool most atoms down and stuff they get smaller, but water
expands and breaks pipe and stuff.
What's up with that? Why why?
Why is that? It's a great book for answering
those like really specific questions about about food and
stuff. Highly recommend that and also
start with simple things. I mean you can make really
really really, really good food with like four ingredients.
My mom and I used to cook out of this cookbook called a for
ingredient cookbook and it was every recipe only involved four
ingredients and that was Like that was the first time that
cooking was sort of demystified to me, you know or it's like you
know people who cook it, very high levels.
It's not just that they're doing things that are insanely
complicated. Sometimes they are but it's also
just taking ingredients and Taking ingredients I guess and
allowing them to be what they want to be within the context of
a dish. So you can make you can pick a
couple flavors, you know, lamb Rosemary and redcurrant I think
was one of them and throw them together and make a really nice
meal. Out of a couple ingredients.
Keep things in your freezer, lots of proteins.
Keep them in your freezer to bust out have a lot of spices
around and just play just remember to play.
I think that's important. That's very good advice Eric.
Yeah, I brought up earlier about how my relationship to cooking
is very much built on my relationship to classical music
and we got like ten minutes left.
So I don't know how much I do it but so I was so ready for that.
You're running aren't. So I went to a boarding school
for to play music in high school for 11th and 12th grade, I
played classical guitar. So I was in like the classical
group. There were also people there who
wrote who played jazz music and I took one Jazz class my senior
year, but I always, how do I say this?
Okay, I think of it this way. If you needed to recite a speech
in German, you need to give a speech in German, but you don't
speak German, maybe you do, but pretend you don't for the
moment. You likely could figure out
phonetically how to pronounce everything you could learn the
meanings of all the words. So, you know, how to which ones
to emphasize, you know, when you know what points to emphasize
you could give a good speech even though you don't actually
speak German, you could still memorize the speech and learn
what the words mean and learn how to pronounce them and all
that and give a very good. Speech a speech.
So good. In fact, somebody might hear it
and think, wow, that person speaks really good German.
When in fact, you don't you're just good at that speech.
That's the difference between classical music and Jazz to me.
Classical music is like learning the speech whereas jazz is like
speaking German and I never spoke music.
I still don't. I got pretty good at memorizing
speeches in understanding them and making it so that I could
play them such that somebody might look at me or listen to me
and think, wow, that guy really understands music.
When really, I'm just good at understanding music that other
people have written. So I was, I was always in my
head and this is not me talking shit about classical musicians.
I'm trying to get over this this the series of thought.
So I don't necessarily subscribe to us now but when it comes to
following a recipe, I can follow a recipe precisely and
accurately very well. That was my job for a decade.
My job was not even to make good food.
My job is to make my chefs food to make exactly their food.
What whatever I thought about it, it does not matter.
My job was to execute with, they wanted me to do and I learned a
lot through doing that but I never Spoke German?
I still don't speak German. I'm not fluent in the language
of the culinary arts. It's very hard for me to take
ingredients in just make a thing out of them.
I can make something that is fine and whatever.
But cooking at the level that I was that, you know, I was
proximal to for a number of years, I never got there.
I don't think I ever will, because I don't really care to
taste Gap. I think there's a taste Gap
thing. Yeah, I'm calling.
I'm calling. Fuck you taste Gap.
What's the taste a phenomenal cook?
I oh, fuck you. Fuck you.
I'm validate all of your feelings.
You're a phenomenal, cook. Don't think there's no.
Like, I'm gonna I'm arguing with you right now, because I feel
like you do this shit all the time.
I'm calling you out about it Eric because like yeah, you
worked with like world-class fucking Chefs.
Of course, you're like, I can't do what they do because like
like you don't have like the same training but You are an
incredibly talented. Chef the same way that.
Like, I've like, it frustrates me because you're so talented
and you're just like, I'm terrible at everything.
Terrible, that to youth, we use online.
I gotta say, Katie like this isn't me talking shit about
myself. This is just me.
Trying to be objective about this.
No, I'm not. No, I am not.
I am a very useful cook. I'm a damn useful cook, but no,
I'm not. I cannot, I could not write a
great menu. I just couldn't And I'm not
that's I'm not saying could learn, oh yeah of course I feel
like there's the the conversation that you're having
is like there's like this like inherent like some people are
born speaking German. Oh no.
I feel like that's like that's where you get hung up.
Like I'm calling you out because like that's an it's just you
just like if you went to culinary school you'd be fucking
brilliant. Yeah, I mean, that's not what I
mean. I don't mean to say that.
There's some people inherently speak German metaphorically
speaking. Yeah, I don't mean to To say
that at all. I think my time in The Culinary
world. Was constantly asking me, how
much do I really care? How much do I care?
How much do I value? Good food when I see good food,
or eat good food. Do I do, I have like an
existential experience. Do I do?
I feel like I understand my place in the world when I listen
to a lot of classical music, I abso-fucking-lutely do and that
might be inherent, that might be something that like I'm so
excited. I don't know for our
anniversary, we're going on excited to take you to gun.
Show. But with cooking through it, you
know, throughout the decades that I was cooking
professionally her. You know, it was almost I think
was like eight eight plus years I was constantly sort of asked,
like, how much do you really care?
You know, my first real, real cooking job was in Napa
California and I was way out of my depth.
I got the job through, like, nepotism and white privilege,
but hey, I got the job and I was going to do my best and I did.
Something close to my best, for a couple months.
I kept pushing myself as hard as I can, and every time I thought
I was going to quit, I have to ask myself.
Am I trying as hard as I can? In the answer was always?
No. And so I would try harder and
give it another week and eventually when I finally did
quit I still don't think I was trying as hard as I could have,
but I was trying as hard as I was willing to and finding that
line, was fucking weird and hard.
I had to acknowledge the fact that I value a shit ton.
About professional cooking. I value the skills, it teaches
you, I value the organizational skills, I value the language
that cooks use, I value the respect for, like, food in the
natural world. I value so much about it but at
the end of the day I just don't care about excellent food the
way that I care about excellent music or excellent, you know,
poetry or art or something like that.
It just doesn't scratch that same image for me.
And so, I admit that if I buckled down and went to
culinary school that I could become a pretty good show.
Chef. But searching Within Myself and
realizing I don't want to that was a really fucking weird
journey and It ultimately like I mean I was a cook up until we
met up. I was a cook for the first.
Pretty much the entire first season was podcast.
I'm still cooking, I still loved it, but at the end I love but
the things I valued about it we're process-oriented where
science based at the end of the day, the final product of the
food and eating something that's like Transcendent.
I just didn't have that. That tastes, I don't, I don't
care that much and I don't think that's something that I was
capable of learning or cared to learn it.
But even if I could, and that was a really hard judgment call
to make, I don't have anything else.
That was a really I was I was going to be like, maybe we
should just, we should keep wishing.
I was like, okay, Eric? What's the best meal you've ever
eaten? Oh man, I don't know.
Um, I don't know. See that's the thing.
I don't know. I think because I've probably
eaten something incredible before but It doesn't, I don't
recall. I remember the first time I
heard, you know, rachmaninoff's third piano, concerto.
I remember the first time I heard mahler's eight, but I
don't remember the vast majority of the quote unquote, good food
that I've ever eaten because it just didn't strike that thing
for me. I mean, right off the top of my
head, there's my grandfather's Bolognese is fantastic.
My grandfather is flank steak in the sauce that he makes is
fantastic. And I don't seem to want to
discredit that because those are my favorites for emotional
reasons because that's entirely valid as well, but I don't know,
I don't know. This is a skirt answering this
episode might require a part 2 after I unpacked.
I feel like I always feel like we got to that point where like
we just like we just got to the box and we are like oh cool, we
open the box and there's a bunch more boxes inside.
Well, it's like, I've been thinking, you know, for a week
about what I want to talk about and but it's just hearing it out
loud. I'd hear myself.
Say it out loud. Like I'm also sitting across the
table from me listening to this and I'm like, responding to
myself in real time in my head and so it's weird.
It's like you can't you can't do an episode 2 of a podcast
without doing an episode 1. Because of episode two is a
response to episode 1 but anyways thank you so much for
listening to whatever. It's all good, hit knows what
those hard-hitting. Podcasts truths.
Oh my gosh. Can't have a part two before you
have part one. What episode The Cooking episode
2 is going to be called cooking to Electric Boogaloo.
I'm calling this one cooking part 2, just to be a shithead.
Oh, that's something that everyone's gonna have to scroll
back to the, it was like, well, where's the episode 1?
I don't know. See that's the joke.
Anyways, I won't do that moral of the story might, my big
point. My thesis is cooking for
yourself as an exercise and self-love and even if you don't
love yourself cooking for yourself, Might convince you
that you do because you should and do I like that so much?
That was very nice. Yeah.
Good job thanks. Is this do you want to have it?
The audio Fade Out as we're saying this I guess we could
Fade Out at this point. Yeah you want to fade out right
now. You want to order some takeout?
Listen. How quiet.
We're getting so close. You can barely hear me now.
And that's it for all of us here at infinite Quest this week.
But hey, before we go, we just wanted to say thank you to our
very new patreon sponsor. Yeah.
I also wanted to say, rabu PayPal popo, it is very late and
we have been doing this for a very long time.
I really want to say it though, it's creeping.
It is. So as is now tradition here, at
Quest. We'd like to welcome the
following people, to the infinite Quest family, you
ready? Yep.
Eric prydz. The okay.
I just saw this isn't matter. This is a little bonus podcast.
It's a podcast in the podcast. Yeah.
But so, my guitar was just sitting.
It was just sitting minding its own business.
And to straighten just broke like a parrot, like nobody
touches it. Nobody is just like a ghost came
in, like Snapped this during and so, Eric doesn't get to play his
guitar this week. So he's going to contribute by
beatboxing I didn't know you're gonna do that.
No, no, no, see reaction that's gonna depend or doesn't go back
in the Box, okay, can't put the cat back in the bag.
I really bright. I just wanted to be punctual
laughing. Okay, okay.
Oh no. All right.
Okay. Okay.
This week we have some new
people to think it's like a wrap and the first person we've got
is Haley, and then we've got Everett as well.
Don't forget about Caitlin and Persephone and also eyelid,
which and Leon beat Thank you all so much for your support, so
good at that little face. everybody, I was going to finish
the song but I feel like that Okay, that was honestly, I was
like prayer. That was pretty good.
So he everybody, thank you so much for supporting and Finnick
West. When you become a patreon
sponsor, it helps us support our mission of Education, advocacy
and education and it's a going to our 2021 tour because it
turns out flights cost money, who knew you can't just drop
your arms and fly. They don't pay you to go to
conventions. In fact, this one back, do not
behave, the comp your room, the concrete Patcher.
Yeah, sometimes But we're not fancy enough to get to get to
get the flights paper yet. That's next year's goal.
Also, if you made it this far throughout the outro one.
Congratulations. I hope you're okay.
Yeah. Are you okay?
But if you made it this far, then that means you like us
enough to come to our twitch streams.
Katie and I both could live on Twitch.
Every weekday. Katie goes at 11:30, 11:30
Eastern. I follow immediately at 12:30
Eastern. Let's kto Source but the 0 is a
0. Somebody's can't pick on my.
It's me. I mean it's twitch.tv slash
schedule source and is it you camping on the?
I think so I think I signed up for it.
I can't remember the password. Okay, well your fancy to its
partner. You're like awesome strength of
an email. And listen, I am twitch.tv
slash. Hey goodes.
So if you want to do the, the kto show followed by the hey goo
Daily Show. It's a really good.
It's a really good way to the Kyosho.
The kiddie show like that, well then I was going to call myself
the kiddie show after show. But you know, I want to let you
know, I'm sort of like Garfunkel and Oates.
Yeah, I was going to try to do that to God, I didn't anyways,
thanks so much. Being here.
Again, if you've made it to this file into the outro, I hope
you're okay. Everybody.
And for all of us at infant Quest as always, drink, some
water, take your meds, eat a snack, be kind yourself be kind
to others and we'll see you next week.
Transition. I was going to say my cool Fade
Out phase. No, never no.
You tow transition from me.