 Tablespoons in the freezer. Yeah. Yeah. You got when you want to make something. It's like, well, how many tablespoons do I need to defrost that many and then you cook, but if you have the tube, you just leave the tube in the fridge. Yep. It doesn't last as long once you open it, but it lasts a while. Yeah. That's a long ass time in the fridge. Also, it's good for making chili. So it's kind of a good segue. I think I guess. Yeah. Yeah. All right. Anyway, well, I'll start the show. I think the tube is the correct way to get tomato paste and not the can. Oh, 100 percent. The probably in the minimum order, we have like 24 tubes. So we're just spreading them out among everyone. OK. Well, they give me I'll take two tubes. Yeah. Well, give you a couple tubes. All right. I mean, until I open it, it'll be good for. Oh, exactly. Like it doesn't even need to be refrigerated until you open it. Right. All right. It's Thursday, April 9th, 2020. I'm rim and this is Geek Nights tonight. We are talking about chili, the food coming to you live from our remote quarantine pipeline studios. So, yeah, the funniest thing about this quarantine for me, like just the fact that we're not going out and everything shut down is that I'm not eating out like I now realize restaurants are close. How much fucking money I spent eating out on like a monthly basis, especially on booze every time you eat out. Yep. But also, I'm finding that because we're cooking, we're cooking much healthier food than I normally eat in my like day to day life. I'm like, I don't know if I'm cooking healthier. Yeah, we're definitely cooking healthy. And I think part of it is that the cooking is perfectly normal and healthy, but the baking, right? Like, oh, I can just bake a banana bread and then I'll bake. Yeah, we kind of had the revelation of, why don't we just start baking a shit ton of cookies? Yep. We even got a bunch of crazens left over that we can use to make like crazen shortbread cookies and ever set. So, sure. But because I'm not eating like snacks and garbage when I'm out and we're not eating out all the time and I'm still like exercising like normal. I've lost three pounds since this started. I don't know if I've lost any, I guess, because I'm not exercising because basically it's like the time that I would exercise, like, say, commuting to work, right? Yeah, instead of, you know, being like, well, I have all this free time now. Let's, you know, let's go for a bike ride before after work. Right. I mean, I would like to do that. The problem is, you know, a weather, but, you know, whether it's been OK is that that time has been spent just waking up later. Yep. No, I literally I just wake up. I used to wake up at seven. Now I'm waking up at like nine to ten every night. I look at my work calendar and alarm anymore. I just wake up whenever every night I look at my work calendar to figure out when my first meeting is and I wake up 11 minutes before that meeting. Yep, exactly. So it's like, that's the time and the thing is, you know, my building has a little gym in it and I was actually literally finally about to use it. Like, well, I'm trapped inside. I might as well actually use. Yep, I'm using mine. I would never otherwise use, right? And I was about to go use it and they closed it. That sucks. They're keeping, they're keeping ours open. But our building only has like 150 apartments, so there aren't that many people who would use it and they have rules about like, there's two treadmills, only one person can be on either of them at any given time and all that stuff. I'm just saying it just as I was like, all right, I find that I'll use this day because I'm trapped inside. I would never otherwise use a gym if it wasn't such an extraordinary circumstance. Yep. Okay, we'll close that gym right before you use it. And it's like, I mean, look, I'm like, I'm a crazy runner, like I exercise. There's a sauna in there. I could be in that sauna as soon as that work is over. I like crazy run, but I hate running on treadmills. I hate it to a degree that is palpable. But what else am I going to do in the winter? Like it's either that or nothing. But yeah, they closed it. So yep, that sucks. It's getting warm out though. It's going to be sunny. It's like the governor ordered gyms to be closed. So we're closing it. And I'm like, okay. Uh, they so technically, as far as I know, the governor only ordered like public gyms to be closed. I'm I'm aware of that, but that's not what, you know, the building did what the building's going to do. Yep. Our building's different for now, but we'll see. I hopefully they don't close it on me because that's the one thing I got rid of when we moved to this building 11 years ago is I got rid of all my weights because there's weights down there. Now I don't have any weights. The only way to do weight lifting is to go down. I got rid of my, I got rid of, it was kind of broken. I mean, it wasn't broken. It worked, but it wasn't great. The thing where I could ride my actual bike in place. Yep. Yep. Right. And yeah, good luck buying one of those now. Oh God, right? I wanted to buy. I thought about buying new free weights just like during this crisis. Yeah, they are gone everywhere. Those are impossible to get. I should just try to buy something heavy like two buckets and just start using that. Right. Even if I were to buy one of the fancy ones that goes with my bike computer, right? Like the, uh, it's like, okay, are these in stock anywhere? Yeah. A thousand dollars anyway. Right. Yeah. I found the thing, the crazy expensive versions of a lot of these things are still in stock, but even now I don't really certified reconditioned ones. Ooh, but there's still a fortune. Yeah. That's a problem. Even in even outside of a crisis, things like that are a fortune. There's a lot of things I thought, oh, maybe now's the time to buy, but then I look at the price and I'm like, you know what, Eva, I think I can still wait. I think I can still hold out. Yeah. $1,200. It's like, yeah, I could just buy another bicycle. So what do you got news wise on this lounge episode of geek nights? Sure. It's sort of thing of the day adjacent, but it's also news adjacent. Right. Um, the date on this is what April 8th. Yes. It's from yesterday. So, uh, so sometime on Wednesday, which, uh, guess, uh, you know, today's Thursday. It's like Wednesday. Oh, okay. Never mind. It was sometime yesterday. Uh, there are a pair of some space action going on, right? Uh, oh, no, they were the launch is Thursday at 105 local time. Oh, did the launch happen already? Anyway, Russians launch in a rocket to send, uh, so Americans and two Russians into space, right? Like you do. So they were in quarantine, which you do when you're an astronaut anyway. It's not an unusual circumstance. Yep. I'm sure they did not bring coronavirus into space. Yep. That's part of part of what being an astronaut or a cosmonaut is. Yeah. I'm sure they didn't do that, but there's a story here about apparently when you go to space in Russia at Baikonur, I've never knew how to pronounce that name of that place. Don't even a Cyrillic. I can't read at all, but it's the place of the right. It's basically the Cape Canaveral of Russia. Yeah. If you've never, if you've never heard of it before, that's like their place, right? Where they launch other rocks. Yeah. In Kazakhstan. Yeah. Whenever you launch from there, uh, apparently it's mandatory that the day before launch when you're in the cosmonaut quarantine hotel, you must watch this movie like they make you watch it. That's kind of amazing. Right. It's mandatory. It's always the same movie. It's an old Soviet film from the 70s called White Son of the Desert. I want to see this now. Is this like the Soviet? This is my new. Yeah. It's on YouTube at some time. Is this like the Soviet Lawrence of Arabia? It looks like Laura. I thought that the movie was Lawrence of Arabia, but apparently it's not. It's White Son of the Desert. Wow. Um, but yeah, I'm fricking watching this movie once soon as I get the chance. It's on YouTube for free with some time. Hey, there's our next Thursday show next Thursday. We're going to review this movie. White Son of the Desert. Yes, for now, everybody nice movie club. Let's go. I don't think it's actually going to be that good. Yeah. But looking at these stills, it looks like the kind of movie that I will enjoy. Oh yeah. But you know, I like like a really long, extremely dated like drama piece. Anyway, uh, here's a movie for you. Oh, it's got some Western action. The guy watching it. You'll be cleared to go on this. The guy with the bolt action rifle like firing from under his horse. Yeah. That I love that shit. I've been off and on on a Western kick over the last few years, but I've kind of run out of Westerns to watch. So I got to dig deeper into like older, weirder stuff. So my news, you don't know. I have Fark is a website. F F A R K dot com, but the best way to describe Fark is it is internet 2.0. Before internet 2.0 was really a thing like so and it hasn't changed. So it's like going into the past of the internet, but there's still people like, you know, that thing and the reason I'm bringing this up, the reason I think this is newsworthy is not like I like Fark, but it's not just because I like Fark. And I think Fark is actually moderately important, but I think it's important in a lot of the same ways that like something awful was important or even fortune in the early days was important that it was kind of foundational to how the internet culture for him's important being separate from good or bad. Exactly. There are a lot of important things that are not good and a lot of good things that are not important. That is a lesson you need to learn in life. Significant, but Fark for a lot of reasons was and is to a degree still important, but the deal with Fark is that there was nothing like it and when it came out, it was sort of like a revolutionary idea how to do a community online centered around news and current events and somehow while Reddit and 4chan and something awful and YouTube and all these other places to say that it was very Fark. Oh yeah. Slash that was true slash that was older, but slash that is also in the category sites that tried to do the same thing like dig and what Fark is older than dig. Obviously. Yep. Remember meme pool. Right. Right. Exactly. Well, mean pool was a little slower and I think it was one person. Yeah. Meeple was was a was a that was a blast from the past. That was a product of its era. But right, but it basically is, you know, these sites that would be aggregators of news that were manual aggregation to a large extent, but not editorial. Yep. And also somewhat crowd sourced the aggregation, but not to the extent where you say Reddit does exactly and they develop distinct and in many cases overlapping communities. But like just to look at slash dot versus Fark as an example, slash dot as the decades went on has become increasingly old embittered MRA like white shitty Nazi shit bags. Like the people are awful people today. Right. Well, it's the worst old white guys in tech culture. Right. Yep. And everyone else in the tech scene who was checking slash dot because that was the tech news site of the day has left. And those the only people who are still there are the ones who are old, old bad white guys. Yep. But Fark is unique in that that never happened to Fark. Fark has younger people and older people using it. Like in terms of online communities that are centered on broad topics and just topical news. Like look at any generic Reddit and it's a goddamn shit show. The only good reddits are the hyper specific ones are the ones that have very like communities around a particular thing. But Fark is one of the broader large internet communities and it's kind of amazing how much of a like local culture it has in an era when there really aren't that many websites anymore. Well, I think it's it's simultaneously broad, but also not. Yeah. It's like a niche take on people who are interested in policy and like pay attention to weird news. Right. Fark is about the news, which is huge. Like any news goes. Yeah. But the kind of news that Fark actually cares about is weird shit. A specific subset of news. It just looks broad because that slice slices across the whole watermelon. Like you think Florida man, Florida man, like that meme partly came directly from Fark. But Fark is where you see the Florida man of the entire Earth. Right. So for example, right on Fark that Fark will very, very much enjoys a news about injustice, right? But you'll see news about injustice from every country, every place, every kind of injustice. Yep. You know, it enjoys a wacky news. Yeah. But I think that's it also by you know, Tiger bites a dude's foot off in a submarine or something crazy, right? Yeah. It's like, but it'll do crazy things from everywhere. So it's really Fark likes a few specific things. It also just posts the biggest news story. Yeah. But that's another thing is it's like this community and it's just like all fun and games. And it hasn't descended into Nazi hellhole. Like a lot of other communities have due to a really robust system of moderation that a lot. Like I'm really kind of amazed at how relatively civil the conversations are in Fark to this day compared to almost any other broad community on the Internet. Well, I think that's because, you know, Fark is sort of like, you know, all the other ones have some a greater idea of like openness, whereas Fark is more along the lines of a Craigslist, right? It's owned by one guy. He just gets to say he can just be like, no Nazis owned by Craig. Fark is owned by this Drew guy. Yep. Drew Curtis. He's just owned by a guy. They run it right there in charge of it. You can comment there. You can post content there, but it's run by the guy. There's not there isn't this expectation of, you know, culturally and in the community wise. There isn't this feeling of, you know, I have rights to post here, right? You can't they will ban people if they need to be banned. And the other thing is Fark was actually really ahead of most of the rest of the Internet in terms of community safety tools, like blocking and shadow banning and automated moderation. Like Fark really pushed the envelope a lot of this stuff and because because unlike the other places say like Reddit, right? They're they're outsourcing that stuff to the, you know, to the community. Yeah, like here Reddit, you start your own subreddit and moderate it, right? Slashdot is like, hey, everyone up and down vote stuff to moderate and report for us. We don't want to, right? Whereas Fark is doing it themselves. And when you have to do something yourself with your own company and your own money, you build tooling. Yep. And you also by having a strong community, less motivation to build tooling when someone else is doing the work for free. Yep. So I read far. I've read Fark for like more than 20 years. Like it's pretty much my whole adult life. I've been reading Fark daily and like I like this community. I like the people in it. I don't like all the people in it, but whenever I encounter a shitty person, I use those tools that still exist and they disappear forever. And I just never see them again. But, uh, Fark is in trouble because the reason why we keep saying things like, you know, that common theme, there used to be more websites, independent websites like college humor, like places where people would like make a community to make content have been vanishing for all the late capitalism reasons. We talk about a lot on Geek Nights and yeah, because, you know, if you're getting your aggregated stuff through a Twitter feed or a Facebook feed or any of those other Instagram, right? When you are in those places, you're largely staying in those places. Those do a lot of embedded content. You know, you have a Twitter thread rather than a Twitter with a link to a blog post, right? Things like that. Whereas Fark, since it hasn't changed is still almost all the posts on there are you're not, you know, even on Reddit, it's like you go to a subreddit. Yeah, some of this stuff is a link somewhere, but a lot of the posts on Reddit are I uploaded a video to the Reddit. I uploaded the image to the Reddit, right? I wrote a text post on the Reddit. That's the post, right? Whereas on Fark, everything is a link usually to some local newspaper or local TV station. Fark actually is a significant source of like how people find real news, especially during a crisis. Like I remember during like on 9-11 or during the hurricane in Louisiana and all that. Fark was in some cases hours ahead of the regular news media because Fark is a wide community. So there are people who are on the scene of fucking anything that happens around the world. I see stuff on Fark sometimes before I see it on like a Bloomberg terminal. It's kind of amazing. Oh yeah. No, and also there's a lot of people who use Fark and don't credit it appropriately. I remember when I was in college and I would do a short drive from our apartment to the one parking lot. I was allowed to park in. Sometimes in those days we didn't have podcasts. So I would still have to listen to local radio guy and I could tell 100% guaranteed no question. There was no doubt in my mind. Local radio guy literally, he might not have even known that he was doing this because his writer or his producer was doing it. But basically getting stories from Fark probably printing them out and handing them to him. And then that's what they would discuss on the show as they would go through the wacky stories on Fark. Like, Hey, did you hear a Florida man did this? Hey, right? And I was like, those are all the headlines on Fark right now. Open up Fark. He's literally going down the bottom right. There are still lots of people out there producing other content in that exact same way. They're definitely still local radio. Yep. Zoo shows that are just going down far. So why am I talking about Fark so much? Because their listeners don't know far because I partly because I'm old and the Fark demographic is definitely a little older. Like when it comes to politics, people seem to know more in there than the general population. Even if Fark is not getting Fark is not doing great at getting new people because it's such an old, you know, but it is advertising. Yeah, but it does still grow like there are people younger than me there. Like more of them than I you would expect. The reason I'm talking about Fark is that somehow Fark has survived so long and they're on the verge of failing now between the virus and subscribe ad revenue dropping and subscriber numbers dropping for a lot of reasons. Fark is actually running out of money and might have to shut down by the end of the year. I don't understand why, you know, it's so you could just cut back. It's so cheap to run. I think they are like there's a bunch of plants like it's, you know, this is kind of new news like there's a see why you'd ever have to shut it down. Well, it uses a terrifying amount of bandwidth for one and there are support staff that have to keep it all running. It also has developers because it's a little janky and needs people to continuously update and fix things that are broken with it. What wouldn't it's so old and it's been developed for so long, wouldn't it be just fine and it's got some issues? There's more. You can read you can read some of the details that I don't want to take the whole show and make it the Fark show. But basically, you know, Geek Nights has the newsletter that's just whenever Scott feels like it, he writes a newsletter. Drew Curtis has been doing that in Fark like for a long time. Like I just get this email from Drew Curtis every now and then that just talks about like, Hey, here's the deal with Fark or here's what I'm thinking today or whatever. And he's explaining that like here's all the reasons why we're in trouble. A website like this is very hard to continue to run in the modern world. Part of the reason like one of the dangers is litigation risk sites like that get sued all the time. So does they have insurance of some? Oh, yeah. But we just talked about that again. Basically, if you are someone who has never used Fark before, I recommend just going poking at it might not be for you. I'm not saying you should use Fark, but just go look at it because if nothing else probably benefiting from Fark indirectly without knowing, but it's also it's a time capsule into a different kind of Internet. It is a lot like what the Internet was like in the early to mid 2000s. And I think you'll be surprised if you do go to Fark that you'll go there, read it and like an hour or two later, you'll see a lot of the things that were on there appearing on your Twitter feed. Yep. Like, oh, what? I already read this somewhere. Where did I see this? But there's a basically the other thing that I just want to point out if you if you find if you read Fark and like Fark, what I would recommend much like with important news sites, they have a subscription service that does give you a bunch of stuff. And they had to they really just while they have one that removes ads, but they had blockers work like they've never stopped ad blockers from working because they're not evil. They know. But to you can pay for total Fark. It's not that you don't want to do that. I'm paying for it now. But I mean, you might want it. You could pay for it because you don't use it. If you use it, it's like serotonin straight and you see every issue that you're paying for is not a thing you want. It's a thing that you want if you work in a job where there is no actual work and you're literally just sitting at a desk reading Fark all day. That is the kind of person who pays for total Fark and uses it. But if you use Fark at all, that is a way to give them money. And if they get enough subscribers, they can probably continue to run for a long time to come without getting bought out shutting down or having to make the kinds of compromises that sites like Slash. I've made that have turned them into hell holes. So I care a lot about Fark. So I'm just putting this out there. Yeah. Rim is basically Fark the person. If you read a lot of Fark, you'll turn into a rim. Yep. Fark poop report. Not that I've read poop report in a decade, but but anyway, things of the day. So check this out. This is this. There's a video in this tweet. It's from South Korea. I don't I haven't like researched this or looked into the deal with it yet, but it's a highway and in the middle of the highway. I've seen this real. There's a median and in the U.S. When there's a median and a highway, it's just grass. Usually, but this highway in the middle is a really good, really wide bike lane, but that's not notable because like Australia has stuff like that. You can just ride the ones. The ones we saw in person in Australia were on the side of the highway. So there are in the middle. In some cases, I've driven. I've driven a lot more in Australia than you because I've been there. I saw a middle one. Yeah. I saw middle ones too. I God, I've been to Australia a lot of times now that I'm thinking back. But anyway, so here's one in South Korea, but the deal, the cool part about this is that the bike lane is in the middle. It's aimed at commuters and long distance cyclists. The entire thing is covered. Protecting you from the rain and the wind and you're completely isolated from traffic because the roof is just miles and miles and miles and miles of solar panels. Holy shit is this awesome. This is what the United States needs. I'm so sick of this fucking country. That's my thing of the day. Other countries do smart. Basic ideas in the US doesn't do anything. We're no longer a country that does the best stuff. We haven't been for quite a while. People are just seeing it more and more every day. They're like, yeah, the United States is not. Greatest stuff because you kept electing people who don't spend money and to make nice things. And now over the last three months, we've moved from being just kind of a shitty falling man country to actively harming the rest of the world. Yeah, I mean, you know, we more so than like when we overthrew peaceful socialist governments to replace them with dictators in the 70s, but I digress. I mean, it's like, you know, we had stuff, right? We didn't pay to take care of the stuff. So we had a real fragile thing. Now here, a pandemic came along and then broke it. So now it's like before, it's like we had stuff that was just fragile and shitty. Now our stuff is broken. Well, like what made America so powerful? The much of the rest of the industrious world got bombed that one time when we didn't get bombed and we were just there ready to profit from it. Like that's the main reason the U. S. was so prosperous for so long. Pretty much. Yeah. So what do you got? What do I have? So hot. So yeah, so hot. So I posted this in our forum, which you should join. But, you know, since there's a, you know, coronavirus going on in South Korea, which RIM just mentioned is all smart, at least smarter than other places with regards to that. They were shutting things down. It's like the K-pop scene was shutting down way before it was anything was going on in the U. S. Like several weeks before we did anything like I was at PAX East and there were K-pop groups like performing their songs to empty rooms because they were like, nope, no more crowds. Gigi, that's it. So, you know, if you don't know K-pop people, one of their things that they do really well is they post lots and lots of video content constantly to keep their fans well fed and, you know, give them all kinds of things, right? Where, you know, as opposed to say J-pop where they'll give you, you know, if you're not in Japan, you're getting something never and you have to pay for it, right? So they're running out of stuff to post obviously because everyone's blocked in somewhere, right? Usually not with video equipment or video editors. So here on the JYP channel, they reposted an old video that I'd seen before, but the one that I saw before was not as complete and was not as, you know, a good quality as this, right? So what this is, the video of the person, the JYP, who's an interesting person if you look him up. He's written many, you know, hit songs over the years and one of the hit songs he wrote, one of the biggest hits was so hot for the Wonder Girls, right? The song he wrote. And in this video, he shows you exactly how he made that song. It's, he's only like two to four measures of the song, right? Like the main part of the song. He shows you exactly how he made it, piece by piece, instrument by instrument. And it's, you know, it's only a small part of the song, but basically that's the, that's the song. It's like, the song is that over and over with a little bit of this. You know what it's like? It's like, what's the two mix song? There's a, then just repeat that forever. Right. But it's fascinating. I think to someone who is, if you're not a songwriter, right? You're like, you're thinking like, okay, I understand conceptually how you write the song. Yeah. Really? How do you write a song? Like how, like how, right? Here at it, like after you watch this, you will not never ask that question again. You will say, oh, that's how you write a song. And then you'll be like, and then you'll say like, you'll hear him do it. You'll like a little bit of the ways into it. You'll be like, I could do this. I could be a writer. And then you'd be like, no, I can't. Yep. There are a lot of, there are a lot of that. One thing I love is seeing like different artists process for writing songs because it's all over the place. Like writing a symphony is very different for writing a pop song. Well, yeah. This is the pop song process. Yeah. And it's also great to see in this video because he's got like, it's not like a power Mac over there on the side or something. Oh, wow. Yeah. This is from like, you know, 2000. I guess the song came out. Oh, look at all those synth boxes. Yeah. The song is 10 or 11 years old. Maybe I think it's at least 10 years old. So and then he must have made this video after the song became a hit. So this is probably a 10 ish year old video. Oh, I see both the audio and the MIDI cables coming out of that keyboard. Yeah. He's basically just got like a old Mac probably a not a probably a power PC Mac. I'm imagining at a big old keyboard, right? And a bunch of digital instruments. He can switch the keyboard to right with some MIDI. You know, actually, I've realized something sad as of when I got the new audio equipment and set up this whole new pipeline. I now have in my apartment zero ways to connect MIDI devices to my computer. There's no way to do it right now. That's the end of an era. I mean, if you're not writing songs, I don't think you need. I haven't written songs since music theory class in RIT or like high school. Yeah. And the songs I wrote sucked. Yeah. Well, the song he wrote was as all time hit in the meta moment. We ain't reading shit because we're not have commutes. So stay tuned on the book club. We are streaming a lot. Follow us on YouTube and go to the Geek Nights official artificial discord Scott and me soon. We'll just be streaming random games in there sometimes. We're hanging out online doing as much as we can mention Geek Nights forum. Actually, there was a problem with the forum. It wasn't sending emails. I fixed that. Yep. Which means some of you may have gotten a flood of emails that were in the backlog. I'm sorry. Yep. You might have noticed we're seeking comments. We are writing a new clarified code of conduct for the Geek Nights community as a whole. Oh, yeah, we didn't actually pub. Oh, we did publicly announce that. Yeah. But I just want to remind you all like you can contribute to this. It's just in GitHub. I would love to hear your feedback because we're too like middle-aged white guys. We need a lot of help to write a good code of conduct because we definitely have blind spots. Right. And I don't just want to steal someone else's. I want it to be one that's appropriate for our community and our beliefs, even though I have stolen from many masters from other communities. Yep. Right. I went around and read a whole bunch of them to take what they were doing that was good and put it in ours. But, you know, I need, we need feedback. And part of it is we don't to the forum. There should be a stickied post about the beta, you know, draft of the code of conduct and you can go to the GitHub and you can, you can communicate with us however you're most comfortable with. You can email us. You can post in the forum. You could make an issue on GitHub. You can make a poll request on GitHub. Yeah. Try to find me on Discord and send me a message like whatever. Yeah. You can DM me on Twitter. You can do whatever you want to comment about this code of conduct because it's not in state yet. Yep. But when it is, it will apply to not just our forum, even though that's primarily what it's for. It's also for literally every single Geek Nights community thing. Including the live stream on YouTube, which we are streaming right now. We are streaming shows again. So if you stop paying attention to the YouTube channel, pay attention again because there's 14 people watching this right now. People are starting to come back. Right. But if you were to say, if we were to have a gaming meetup in the city or something, the code of conduct would be applying to that event as well. Right. So if you ever, if you're listening to Geek Nights, if you ever want to participate in our community in any way, this is relevant to you and your interests and we want to make sure that A, it is not something that is, uh, onerous and ruining your fun if you're a good person. Yep. But if you're a bad person, we 100% wanted to ruin your fun to make sure you have a bad time because of this code of conduct. Yeah. But also we want to make sure that literally anybody on earth who is a good person, right, will see this code of conduct and they will feel safe enough to join and not be afraid to come to Geek Nights community events. Right. We want you to feel welcome and safe and any Geek Nights thing, uh, no matter what your situation is, if you're a good person and not a bad person. So speaking of good and bad people, let's talk about chili. I can't believe we haven't done a show on this. Well, so the thing with chili, the food, right, is that I think because of the culture of the chili cookoff, right? Yeah, which I'm a big fan of, right? There's this sort of unlike other foods, right? Chili has competition sort of built into it. Whereas I guess barbecue does a little bit, but it's really chili is like the forefront of food that's competing. Well, it's not not like they're a pie. You know what I'd say? There's contests for all these things, but chili has a lot more like people will just kind of do a chili cookoff on their own and sort of self-organized like my work had a chili cookoff recently just randomly like all the engineering teams were like, let's do some just make a chili cookoff. Fuck it. Let's go. Right. You know, the county fair will have contests for, you know, pies and things like that. But, you know, the chili cookoff is really the preeminent American, you know, food competition. Yup. Also chili is one of my favorite foods, right? And that culture of competition around chili, I think results in this particular food being giving people very strong opinions about the right way, the wrong way, the better way, the worst way, what makes it good, what makes it bad, like how to score a chili, right? I'm unwilling to talk about the true origins of chili. I don't care about the debate of whether or not beans are traditional. I'm pretty sure the internet just says it came from like, you know, working class, you know, you know, Latinx people in Texas or something, right? You know, I mean, Wikipedia in Spanish, the word chili from the Nahuatl chili refers to a chili pepper. There's the cowboy stuff, beans are not beans, but whatever really what we're talking about are braised dishes that involve some combination of chili powders and and then beyond this, this could be an or list, obviously, beans, braised meats, other like onion, celery's, tofu's, but usually it's like a chili con carne with braised meat, tomato and onions and stuff. Yeah, I mean usually, but yeah, it's just it's a stew, right? And the stew is usually red and spicy. It has a bunch of stuff in it and it's such a wide variety of different things meeting like this minimal like common factor that they all qualify as chili, right? So if you can get a turkey chili with bean, you can get a vegetable chili. You can get a chili. It doesn't even a tomato going on. Yeah, you can get a chili with just just like basically that's ground up. It's basically just your scooping ground up bits of meat that have been spiced and sauce lightly, right? Or heavily up. There's there's there are people who are already taking issue in the streaming chat with our inclusion of beans. Yep. Well, deal with it. Yep, because when it comes to chili, I'm not a purist at all and I fucking love almost any kind of chili like just lay it on a lot of like I said, a lot of people have these no true Scotsman arguments of what is chili? What is not chili? And you know what? I don't give a shit. I just care that it is delicious. Yep. And if I have to say the word chili to have someone bring that food to me so that I will eat it, then I will say that word and I do not care. The same person is saying that tofu is bad, not because it's vegetarian. That's awesome, but because it's also beans. Tofu is beans. Yeah, correct. But it is also delicious and I would welcome a tofu chili that is tasty. But I think the main reason I like to like my my feelings on chili are primarily that the power of chili is that it's real hard to fuck up. Even if you suck, you will make an edible, satisfying chili. Like you have to really, really fuck up to make a chili that I wouldn't eat. But yeah, if you're good at it, just get chili mix at the grocery store, get the cheapest one, buy a meat and follow the instructions and like get a can of sauce. Yeah, have a chili that is food. And even if you mess it up, if you just let it sit long enough simmering, it'll eventually taste good. Yeah. But at the same time, if you understand the fundamentals of cooking braised dishes, then you don't need a recipe like you can just make any kind of chili and it'll always be good, not edible, but like good. Because there's not that much to it. I have like there's a chili recipe I've used for most of my life that basically is just how to make the the three like stages of preparing a chili. And I know what kinds of ingredients to put in at what part of the chili cooking process. And by following that rubric, I can make chili out of fucking anything. Well, that's I think that's also right. The that that wide birth girth. Yeah. No, birth as birth be we ain't talking about Gandalf. Yeah. That is an inside joke from a long time ago. The wide birth of things that could count as chili is also what leads towards, you know, back into that, you know, competitive scene, right? Because it's like if chili was one specific like if you have a cheesecake competition, it's like you can't have that much variety where things are still cheesecake. It's like a different topping, different flavors, how smooth is it, right? It's it's wide, but it's like it's not chili wide, right? You could have chili with different meats, different sauce, different spice, hotter, less hot bean, no bean throws a vegetable in there. Yeah, I like to use a primarily celery base, a looser chili, a thicker chili. Yep. It's very stew adjacent to but I think the distinction is chili all chilies are stews, but not all stews are chilies. I sure I feel I feel like the line there is just stew is put a bunch of shit in a pot. Chili is put a bunch of shit in a pot, braise parts of it and use at least some amount of chili peppers. All right, so some of my favorite chilies stew Leonard's chili, Leonard's chili. So if you don't know, this is a grocery store. We may have mentioned it on Geek Nights before. It is I guess Ripley's believe it or not says it's the world's largest dairy store. It was owned by a guy stew Leonard who got in trouble protecting his son took over who got in trouble for something else and I think his son is out of jail now. I don't know who's running the store now. When I met you, you would not shut up out this fucking stew Leonard's and I'd never heard of it. But then I went to not from Michigan, you wouldn't hear, but then I went to it and I understood from that point on why you talked about it so much. Yeah, it's like, you know, the way people talk about Trader Joe or Whole Food, that's because they haven't been to stew Leonard. Yep. Well, like me as roller coasters, the way people know about Six Flags or Disney World, that's because they ain't been to Cedar Point. But anyway, stew Leonard among the other things that has, which are off topic now is that they make a lot of their own food, right? So one of the foods you can buy there is their award-winning chicken chili with beans. It comes in, you know, a plastic takeaway container. It's like a court or whatever. It's so good. It's so good. Every time on YouTube that shows you how to make it every time would make it as good as it is when you buy it at the store. It's just it's just refrigerated there in a plastic container, you take it home, you pour it out on top of something, some rice, maybe just a bowl of it. Not have anything, right? For years, anytime Scott and I drove within like 10 or 15 miles of a stew Leonard's, we would always deviate and go get some of this. Yep. Why wouldn't you? And it's just like a solid chicken chili. Chicken is chili is really underrated chili. It's harder to make. Well, because you can kind of burn the chili of the chicken. If you braise it the wrong way, it'll be kind of tough. I think one thing I've learned cooking chicken lately is I've pretty much, you know, it's like I already like dark meat better than white meat. That's not new, right? But basically now I'm like, I realized I've sort of taken that thing I already knew, which is dark meat is better and just been like, wait a minute, I know dark meat is better. I've known that for super long time. Why don't I go all in on that? So whenever I make chicken, almost any chicken thing I make, I'm making boneless skinless thighs or getting boneless thighs and removing the bone, right? And just, you know, so if I was going to make a chili, I would just go all the time. Yep. Because you can make a chili with just like ground like white chicken, but you got to braise. You got to be careful with the braising. Like you got to use more oil. You've got to like really, you have to spice that chicken to basically, you know, really season that chicken and keep it, keep it juicy. And you really got to deglaze. Like deglazing is important for like a beef chili, but with a chicken chili. If you don't deglaze, you're like all the flavors just going to be stuck to your pan. Yep. Yep. But that's, you know, the key to making a good chili for me is the process of like the first thing you have to put into that bowl is you braise whatever meat you're going to use. If using tofu or something like that, that isn't like a primary meat. You don't put that in right away. You put that in way later. You braise the meat. Also, if you have something like a tofu, right? It's not a meat that's going to give off a lot of delicious fat when you braise it down. Got to put that oil in there. You got to add some oil, right? So if you get a tofu, you got to go sesame oil, maybe for Asian style chili with the tofu. I don't know. Ooh, I've never used sesame oil before. Yeah, why not? You can make an Asian style Asian fusion chili. What I tend to do is I'll braise either cube chunks of beef or ground beef, and then I'll set it aside and without cleaning out the pot, I'll put in a bunch of oil and usually as much as I like to make the traditional like just a pile of onions for the base, I actually tend to use primarily celery, like one onion and two hunks of celery, like big hunks. And then I just braised that down until it's like unrecognizable mush and the whole pot is covered in fond. Yeah, it's a lot like making curry, right? It's like a curry from scratch. And I think, you know, all the really difference with the curry is that curry. It's like, okay, I take some onions, right? Disintegrate them down into nothing. Yep. Right. Get your braised, you know, boneless, skinless thighs in there. Yep. Right. You know, whatever. And the thing with the curry is that you go with water and then you put in, you know, your, what's the word for it? The butterflower. Oh, the, yeah, I know what you're talking about. Yeah. You take butter and flour and you cook them together and you make a whatever it does a word. A roux? Yeah, the roux, right? And then you add the butterflower and then your spice, you know, whatever your curry spices are in with the butterflower. But what Scott just said, that's mistake number one, when you make a bad chili, a lot of times is because you put the garlic or the spices in way too early when you're still cooking the base stuff and you burn and fuck up the spices in the garlic. So I'm saying that's the difference between curry and chili, right? So curry is like, you know, you got your water, right? And then you roux it up with chili. It's like, you're not really putting too much water going on there. You're definitely not making a roux with butter. No, no, no, no, no, no, no, right? You're going with something tomato based maybe or, you know, some kind of, you know, maybe like some kind of stock or something. So I learned something recently that's made my chili way better. Like reason like in the past five or six years that as it, when I was younger, I didn't understand it's made my chili so much better. I realized you don't add the tomato until way late in the process. Oh yeah. The acid in the tomato kind of fucks it up and makes it harder to like make the meats. Like it causes all these chemistry problems in the chili. The other thing I learned to do better was instead of cooking the garlic, because I like to put a ton of garlic in instead of cooking it separately. What I do is after I've made the fond and I've got all the vegetables, I make a little hole in the middle of the fond and I put some oil in the middle of that hole and I put all the garlic there and cook it by itself in the middle of the hole for like two minutes. Then I mix it all together and then I deglaze. Now you could do that. It really depends on if you're looking to keep the garlic in there. It's like you're you're maybe getting little nibblets of garlic or do you want it to be a paste that just causes garlic flavor? You could do that too. Or you could just take a whole head of garlic, right, chop it in half down the middle, toss it in skins and all, right? And then you just got to get it out. Yep. Before you serve it and that'll really use it like you use a bay leaf. Right. You'll get a fucking ton of garlic flavor into that, you know, whatever. I'll admit I've found that if I want that kind of chili, using a bunch of granulated garlic has the exact same effect. You can't taste the difference. Yeah. Yeah. But I'm saying like that's a, you know, usually I think the put the whole head of garlic in you could do you do with the chili. It'll be good. Yeah. But I think, you know, usually you're not, you're not pouring a chili through like a strainer, right? The way you would say making. Yeah, you don't want to have to fish it all out. I've done that a couple of times in my life. But you could, you know, but you can, you can put a little string on it and then you want to get out. But for those of you who might not know a lot about like better cooking techniques to find what we're talking about there. So imagine you have a bunch of celery or onions or stuff in the pot and you cook it a whole bunch like over kind of high heat. This brown crust has formed inside of your entire pot now like everywhere. Assuming, assuming you don't have some nonstick. Yeah, I don't think you can make a good, a particularly good chili in a nonstick pan. You don't think you could either because you need that fun. The fond will form normally when I was younger. I always thought that was me fucking up and like cooking too hot. But then I learned the secret of deglazing deglazing is like our reaction happens. Like so you put an onion in a pan, right? Yep. The onion starts to brown because of the my art reaction, right? That brown is not bad. That is pure flavor country. That is the delicious part. But some of that brown will just like come off the onion and be stuck to the pan. So it's like, okay, I got this piece of onion. It's grilled and heated nicely. So it's got, you know, browning and it tastes great. But some of the browning fell off. It's on the bottom of my pan. Yep. You got to scrape that shit up and scraping it is real hard. That's why you deglaze use something like alcohol and you put a little bit of it in and it'll basically just melt all the fond into your food. Right. So for example, a lot of and this isn't just chili. A lot of food cooking. This happens, right? De-glazing, like look that up and there's whole sets of instructions and techniques. A lot of times, you know, like I'll like take some chicken, bone the skinless thigh, right? With some olive oil, right? They brown up nicely and then it's like, okay, let's throw in all this other stuff and a splash of cooking one. Yep. Or savinagar or sherry or brandy works really well. Yeah. Or even sometimes depending on what you got, water can do it too, right? And suddenly all that stuff that was on the bottom of the pan comes right up and absorbs in, right? And there you go. So you can even, for example, like say brown some chicken, take the chicken out of the chicken's done now, take it out and then make a sauce. And, you know, while you're making the sauce, all the stuff gets incorporated into the sauce. Yeah. I've done that a few times pour that sauce over the chicken out of the pan and your pan should look clean, but you still need to clean it for my basic chili. I usually use like a brown ale or a red ale, like a beer. And I'll basically pour half a can of beer into the pan and use that to deglaze because that adds a really nice flavor and all the alcohol obviously evaporates. Another thing you can do, right? Yeah. A lot of people, I think when they make chili, right? They're, they're like, you know, you got to worry about the actual chilies, right? That's where the name comes Yeah. I just use chili powder, but or in the state after I get the onions in the celery down, then I'll do that again with a whole bunch of peppers that I've chopped up. Right. But I think the real pro technique is to get dried chilies, right? Because that if you're not growing your own, if you're looking at dry chilies, there are so many more available varieties. Yep. And especially if you live in like a city, right? Like I could go to the Mexican grocery and get a shit ton of different chilies, all crazy kinds, but they're all dry. Yep. Right. So you can rehydrate them, which is totally easy to do. Right. You can get fresh chilies and like roast them down a little bit on a sheet pan in the oven. Yep. Especially don't don't use poblanos in particular roast them first because they will not break down fast enough if you cook them in the pot by themselves. The skin's thick. Right. The other thing. Well, yeah. Well, you roast them and you could take the skins off. Yep. Exactly. There's a whole technique about that. It's like, look it up. It's a crazy technique with plastic bags, but it works. I don't know. You don't always need plastic bags. The plastic bag me this works so well. It's so easy. You cook things to get the skins to peel off. Yeah. But it depends on the chill on the pepper too. Like a lot of the peppers I use, you don't need to do this. You can just cook the whole pepper chopped up. But the other thing you can do is you can take those right and throw them in if you got a blender or food processor. Yeah. You get all your your actual, you know, chilies right. Blend it up real good that way. And then they go in with all your your meats into your stew pot. Yeah. So after that, if you get so much chilies in a pot, it's not going to work out as well. So I have to get the meat in. I let it cook for like an hour, maybe longer. Like chili just gets better the longer you let it cook. Like that's just that's the magic of chili. That depends on certain things. Right. So if you know you've you know, you might want to like, you know, say you're going real fancy. You want to do more like a barbecue chili, right? You can use that long chili cooking time as like a slow cooking for the meat to get it to be, you know, very barbecue tender. All right. Like a pulled pork situation. But maybe if you've, you know, got like a ground beef and you you browned it already, you don't need as long a cook time there. But after all that cooking, then is when I add the tomato and if there's beans or tofu or anything, I put all that stuff in. Like so it's cooked for an hour. Then I put all the tomato and everything in for like 10 more minutes of cooking. Because the thing about eating the chili, right, the most important part is you could just put it in a bowl and eat it with a spoon. Isn't that that's perfectly acceptable? My go to is put it over rice or have croutons on top. Those are my two main ways. I feel like you have to add some kind of bread rice grain. It just makes it a complete meal. It tastes it feels right. But I never want that grain to be a if the chili is next to the grain, right? Then the grain could be special. So for example, I could have a bowl of chili with a garlic bread next to it. I could have a bowl of chili with a cornbread next. But if it's chili in a bread bowl, that's just got to be some plain ass bread. That's right. If the chili is touching the bread or the rice or the grain, right in any way, top or bottom side, then that bread has to be plain as hell because it is just a bread vehicle, a wheat train, right? Meat passengers. Chili in a bread bowl is like literally like one of my top 10 favorite foods on earth. It is an extremely convenient way to eat chili because you don't have to think about the bread part or the bowl. Every time I ski or ski resorts are famous for having fucking garbage food like that. It's not even fancy ski resorts. The food is just all famous for having warm food because people are fucking up. But every ski resort, even the shittiest one has fantastic chili. So even someone who's not a great chef can make a chili. Yep. My dad was a fireman and like part of the reason like I was so obsessed with chili is because we eat chili a lot because firemen in firehouses like they'll go on rotation for like a week at a time. They all take turns cooking because they're living in the firehouse. They make chili like 80% of the time. The stereotypical fireman, right? Like firehouse chili is a thing like that's a kind of chili. Put some cayenne pepper in it and they'll even say things like, you know, five alarm chili. Yeah. Or, you know, I don't I can't think of a single firehouse on earth that doesn't have their own chili cooker. Oh, 100% and their own chili recipe. At least in the United States and because I ended up because my dad was lieutenant and he ended up being like the deputy chief. So as a kid and growing up, I met a lot of like I went to a lot of different like firehouses over the course of my life. And the one thing I remember is that every one of them had the one guy who made the chili for that firehouse because he was the best. Like everyone had like one guy. That's the guy's entering the competition at the end of the year. It's the other firehouses that my memory may be a little faulty but I'm pretty sure 100% of the chili guys had full mustaches. Oh, yeah. Well, partly I mean 90% of the mustache first before you can make the chili or else it will turn out like shit. Yep. My chili got worse when I shaved off the mustache. That's one problem. The other important component of eating the chili not always, but for most chilies I want to have a cold thing either a sour cream or a cheese to mix into it. On one. Okay. So mixing in. I'm not too big on. Well, you put it. No, you put it on top and I only mix it in right as I'm eating it. Right. That can dilute the power of the chili. If I do a sour cream then what I want to do is I want to sort of like, you know, get a little chili on a bread and then put a sour cream and then eat that. Oh, yeah. I like to put a blob of sour cream on top of the chili bowl. Do that just like in the house not even chili but like if I'm eating chips and salsa I'll just get sour cream and I'll dip the chip in the salsa and then in the sour cream. Yeah. But I think if you're doing cheese or any kind of dairy I just get the bowl of chili ready so we're doing the bread. Yep. You're waiting to the bowl these sprinkled on the top make a layer like a French onion soup. Top top sprinkle. Right. I get the cheese greater. I get the block of cheese and they go right on top of the bowl. Right. No mixing. Right. And I don't use a fancy cheese. They use like Monterey Jack or Cheddar. Oh, no, no, no. I use the regular old just cheddar cheese. You know, rectangle from the Monterrey Jack is a good choice. Give me a sharp one. Yep. But you know, but if your chili is particularly powerful or good on its own and you don't want to even like compromise at all. You just want that cheese like texture and flavor Monterey Jack is not a bad way to go on a chili. No, no. I think, you know, nothing fancier than laughing cows should be going on. No. Right. And I think most of the laughing cow varieties aren't even chili appropriate. I don't. Yeah. So in terms of the other bits of chili, I think we've gone on for long enough about chili. When I cook it, I usually use a beef broth instead of water because that just makes the chili way more flavorful without me having to fuck with it. Like that works pretty well. Sometimes I'll make but if I don't want to mess up the flavor, I'll use use a vegetarian broth or I'll just use water and add enough salt to the water to make it as salty as broth, but to not add any flavor. Yeah, I'm still not expert on this. I know that stock comes from like, you know, bones and broth. We made some the other night. I can try to make broth. No, no, no, but I'm saying it's like, you know, it's like, I know this stock versus broth, right? But it's like, when would you, you know, when do you use one and when the other? Or is it just better? And in terms of chili, I found it doesn't matter. I've used all different kinds of stocks and broths and like, even my saltwater technique because I get the feeling that like, you know, when I hear like chefs, I've never heard them say it directly, but I get the feeling whenever I watch cooking programs that stock is just better than broth. Fuck broth. Right. It's like the vibe. All right. I just googled it. What's the difference between stock and broth? The term stock and broth are used interchangeably and you can substitute one for the other within recipes. There's slight difference in their preparation. Like, that's it. Anyway, if you go to the grocery store, you'll definitely see the same brand selling in a carton, right? Stock and broth of the same animal and they're two different products. Yep. So, but seriously, like you can get away with just water and salt if you put enough good ingredients in there and in terms of tomato, I either use fresh crushed tomatoes, like from a lot fresh, but like from a can, but like crushed or diced or honestly, tomato. If you got tomato can is the way to go unless it's that one moment of the year where tomato is in season. Yep. Tomato paste, however, you can't tell the difference. Tomato paste, like if you're chili, like tomato paste is from a can. Yeah, but tomato paste is fine compared to like a big thing of diced tomatoes and way easier to work with and you can start longer and tomato paste is just like magic. If a chili doesn't feel quite right or you kind of messed up the flavor profile, more tomato will just make it taste more like generic chili and save you. Tomato paste is like tomato concentrate. Yeah, I mean, tomato paste is literally tomato concentrate. If you need tomato sauce, just take tomato paste and water and look, you got tomato sauce. Yep. So that's how it works. Yep. That's the point. In terms of the spices, I tend to the one thing I really don't deviate from is I tend to mostly just use chili powder. A shit ton of cumin. I love cumin. Oh, yeah. We got Amanda was making a chili today. She's like, I bought this giant cumin, but look, it's running out. I make so much. It's like I had ever we never buy big things because there's not a lot of people and you don't eat that much food in New York. You don't have a lot of storage space. We don't like to buy big, you know, we like to buy small amounts. Only now am I buying big things. Right. And but she's like, I bought this big cumin and it's like, I never want to buy a big thing. Cumin is so good. Like, however much cumin you think you should use in the chili, Jesus, three times as much, it'll be fine. Right. We use so much cumin in the chili that the big one was the right purchase. Yep. And then I either use smoked paprika or cayenne pepper, depending on what kind of kick I want to give it and all the rest of the flavor. I just wanted to come from they're pretty similar. Yeah. Mostly depends if I want it smokier versus like spicier. Yeah. I think that's the thing is you got to make, you know, that the the great chilies you're mixing together different chili flavors. You get like a fruity pepper and a spicy pepper and a smoky pepper. I'll get all three or balance them. Yep. In some way, or don't balance them and lean in heavily to one and make a very like specific kind of chili. Habaneros are real good for flavor, but do not try to make a chili with just habaneros. You'll be in for a bad time. Whichever one of the peppers you lean into, the rest of the chili has to sort of contrast. True. Right. So if you got say, you know, if you go in like the extra like on fire spice, like a real tangy kind of don't also go heavy on Chipotle in that. Right. Then you might want to come back on it and go maybe more, you know, with some dairy. Yeah. Right. Or, you know, maybe a sweeter, a sweeter tomato. Yeah. To go on the other side. Like one thing I really like to make is instead of using a lot of chili powder, I'll get like three or four pounds of rainbow peppers, just like random sweet peppers. Chop them all up and I'll I'll braise those down just like I would with the celery and the onion. And then for a kick, I just add a bunch of cayenne pepper. That works real well. And it makes like almost a sweet chili. So you get this contrasting about chili, contrasting sweet and spicy. Last thing about chili. Yeah, the show. Yep. And I'm getting hungry. So is that you can talk about chili? I know I'm getting real hungry. I want some chili. I eat food already. I think we're going to get a Baroness burger tonight. No, exciting. Is that unlike a lot of other foods, chili is good all times. Oh, yeah. Breakfast, chili, Bob, chili, chili, right? Not right. Breakfast, chili, lunch, chili, dinner, chili, all appropriate late night snack. Chili, you'll get heartburn, but fuck it. Right. And then not only that, but all seasons summer, chili, winter, chili, right? You're I'm cold. I want to eat warm chili. It's summer. Let's go outside and have a chili cookup. And also made to have chili barbecue made too much chili dog. I'll dip my hot dogs in the chili in the summer. But in the middle of winter, cooking some chili. All right. Now there's much humidity in the apartment. Everything smells good. I've been running the strike because the heat's on. Yeah, but you make humidity. Right. There's never a time where it's not chili season because everything you're using in the chili is meat, which it doesn't have a season. Right. And canned vegetables and dried peppers and all these beans from a can. Right. All the ingredients going in the chili. So almost none of them are fresh and seasonal. Well, like onions, dried, preserved meats, like onions and celery in particular. It does not have to be good. Onions are good celery. Like usually what I when I use celery, it's because we have too much celery. You can always get a good onion anytime if you live in a, you know, a place that has food. Yep. So that's that's the one of the greatest things about chili that even other better, not to say chili is the greatest food on earth. You know, it's a great food for sure. Yep. It's not my number one. It's just in my top 10. But it's like other greater foods are often seasonal in some way or time based, right? I wouldn't eat the delicious steak dinner for breakfast. Yep. Don't steak and eggs. But you don't, you don't. I'd steak for breakfast. Yeah. But if you make steak and eggs, you're not making a filet mignon steak and eggs. Exactly. But chili is appropriate at first. Every meal in every season and every time and every place. The other main property of chili, the other last one that's real important that you didn't touch on. The real last I already did the last. There is a last, last one. Coming with the last. There's it's impossible to make too much because you can just freeze it and thought like frozen chili recooked just tastes better. Yeah. I mean, you know, it's made of preserved stuff. Just preserve it again. And as long as you're careful with the temperatures and like if you freeze chili that you made, thaw it and cook a bunch of it. Don't finish it. You can just refreeze that shit and it's good again. Yeah. No, it's not. What's wrong with it? Yeah. The only problem you can have is if you don't do right food safety and let it sit out too long because you'll slowly increase the bacterial load. If you leave it in the fridge too long or you let it sit out too long, it's okay until you see something growing. Yep. So here's the secret. If you make a lot of chili and you want to freeze it or get into your fridge, don't just put it in the freezer. It'll actually mess up the rest of your freezer or fridge because it's so hot. And if you let it get cool to room temperature naturally, that usually works. But it's not super safe unless you'll be sitting in the danger zone for a while. Yeah. Way too long. Meaning, sure. Meaning if you freeze it once that way, do not do that again. But right. But usually just separate it into individual serving containers. Freeze those. Well, separate individual serving containers. But then what I do is I seal those containers and I put them in a cold water bath to bring their temperature down rapidly before I put them in the fridge and then the freezer. Just that really minimizes the time it's in the danger zone. Putting them in the containers is going to already cool them off a whole bunch. Remember, I worked at that shitty restaurant at RIT. So one of the things I was actually responsible for was taking the chili and the hot saucy, like, you know, the meaty hot sauce stuff that they had down there and doing the quick cool before we then staged it into the fridge and then the freezer. That was literally my job. Yeah. But I think that the individual containers is key because if you have like a giant bucket of chili in the fridge or the freezer, what are you going to get to chisel out and split that up? That's not going to fly. You got to heat that whole thing up when you want chili again. If you got individual containers, you could just pop one out and chili any time. Yeah. My God. I'm going to next week I'm going to make some more chili. Actually, no next week I'm going to eat all the chili in my freezer. The following week I'm going to make more chili. I have a fridge full of chili right now. I'll probably eat one tomorrow. All right. Stay safe out there and eat some chili. Okay. All right. I think we're good.