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  • Yeah, it's hot.

  • It is hot, but we're finally getting hot.

  • I'll have a sip of my having.

  • Hey, what's going on?

  • Everybody?

  • For first we feast on Shaun Evans and you're watching hot ones.

  • It's the show with hot questions and even hotter wings.

  • And today I'm joined by Outing.

  • Brown is a TV food show pioneering, award winning author.

  • You know him from massively popular shows like good Eats, Iron Chef.

  • And you can catch him on Iron Chef Gauntlet now on the Food Network.

  • Mr.

  • Brown, welcome to the show.

  • Thanks for having me.

  • Did you do anything special to prepare for the heat?

  • Is there a science to all that I didn't laminate my tone with, You know, beef tallow or anything like that.

  • But you did.

  • And it is a hot ones first with the half and half instead of the milk substitute.

  • I'm not stupid either fat or alcohol or what You want to get in your mouth to help to mitigate some of the pain.

  • So since nobody offered me tequila shots and by the way, a little disappointed, um, I went with half and half, knowing that I don't want a drink full cream.

  • It's kind of like eating spoonfuls of mayo.

  • We're gonna start with the mild stuff and the move our way down.

  • That's exactly how it works.

  • We start with the mild stuff and work our way.

  • OK, here.

  • Do we talk at all about the Scoville level room?

  • Where we at here?

  • This is a very chill spot.

  • I think we're under 1000 Scoville with this one, Let's say 25 but that's just me.

  • So when you were doing the Ear Science tour, you took unique approach to dining on the road, crowdsourcing, coffee shops and spots from your fans, everything we ate, Vance told you what was one regional discovery that blew your mind and then one that made you wonder if your fans are better than a bunch of helpers?

  • Oh, uh, I think if we learned anything, it's that region.

  • Ality almost doesn't matter anymore.

  • And in fact, in some places, region ality gets in the way because once a region believes that it's got the walk on something, the quality almost immediately starts to go downhill like with the Cuban sandwiches were true.

  • My chicken wings.

  • I'm sorry if you really want great Buffalo chicken wings.

  • Where do you go?

  • You don't go to frickin buffalo.

  • Wow.

  • And there you go.

  • I'll never be able to play buffalo again.

  • I just remove that from my list and finding a really great Cuban sandwich you're doing.

  • And yet I spent an entire day looking for a truly great Carbonneau in Tampa and never really got Damn.

  • So I think that's a problem that when when a region thinks that their identity is kind of like we got this, that's when they start making too much of it to tourists that don't know the difference.

  • And then pretty soon you're you're del taco.

  • Wait, you're gonna mess up my math out.

  • Okay, Which one are we supposed to be on, too?

  • Now, you like 15 minutes and I know you're right.

  • I know you did that in the trash.

  • I'll go back and look now that was over.

  • Since you first got into the food TV genre, there's been a massive explosion, their collective obsession with food, and one could argue an increase in the culinary I Q.

  • Of your average diner.

  • But I'm curious to hear your perspective.

  • His foodie culture actually made people better in the kitchen.

  • I think that what food media has done has made everyone more educated.

  • Maur appreciative.

  • Perhaps you know, I know people now that can barely boil water.

  • Who can walk into a Spanish restaurant and tell whether or not they were using You know, Spanish, You know, Turkish saffron in the rice.

  • The downside to food media is also kind of our idea of what food and hospitality is.

  • And I think that, you know, Instagram is a really great example of force fits.

  • I'm not sure that's for good.

  • By objectifying the visuals of food over everything else.

  • It demeans taste and flavor and hospitality and sitting and talking across the table, because now we're all just taking pictures of our food.

  • You okay?

  • There's a lot of plates spinning on this side of the table out.

  • And, you know, I understand that in the wing.

  • I understand you in the interview.

  • It's a whole situation.

  • So learn when you have to eat and talk where to tuck food in your mouth so that you don't spray it when you have any tips, because I'm very animalistic, like I just take the bite.

  • I try to swallow down as quickly as possible or kiss my feet.

  • I mean that that works.

  • I I occasionally stashed him over in the bottom.

  • Left.

  • You save it.

  • Yeah, I save it for later.

  • That's a fruity sweetness to it like that.

  • There's some sour.

  • It's got a nice balance of spice to it.

  • I think so.

  • You're a man of many talents, and through the out in Brown Trio, you've been able to combine two of your passions, food and music, dropping songs like Airport Trump Cocktail and Grand Mom Forgot to brine the burn.

  • So is an accomplished food lyricist.

  • I think that you're uniquely qualified to weigh in on some of the great food bars in the history of hip hop.

  • Sort of my rating them between one and 10 or once.

  • What's the oh, I want to know if you like it.

  • If you don't like it.

  • If it rings true to you.

  • If you're confused, I just want your reaction.

  • So this 1st 1 is from low used off six foot seven foot paper chase and tell that paper look, I'm right behind you, bitch.

  • Real G's move in silence like lasagna.

  • That's a reach that's a reach for a rhyme.

  • But it is.

  • It does work.

  • I'm giving thumbs up to that.

  • I'm giving thumbs up.

  • This one's from Rick Ross.

  • Am I really just a narcissist?

  • Because I wake up to a bowl of lobster biscuit.

  • Don't like it?

  • Not enough with syllables.

  • Don't work out for me.

  • It's it's It's a bad rhyme.

  • Does that make you a narcissist?

  • If you wake up to a bowl of lobster biscuit?

  • I don't think so.

  • I think that makes you a narcissist.

  • All just means you're hanging on the right places.

  • I would who would hear?

  • Wouldn't lobster bisque for breakfast?

  • Anybody?

  • Everybody would.

  • Everyone would all obstacles, so I don't think that makes me a narcissus.

  • Now.

  • If I saw my reflection in the bowl of lobster best and fell in love with, that would be a narcissist.

  • But just eating the best.

  • No one more for you, Elton.

  • This one's from Eminem off bagpipes for Baghdad Master locked in Mariah's wine cellar.

  • All I had for lunch was red wine, more red wine and Captain Crunch red wine for breakfast and for brunch.

  • And to soak it up and in between snack crackers too much.

  • Where the hell did the Captain Crunch come from?

  • That was in the wind.

  • Nobody keeps Captain Crunch in the wine cellar.

  • Do you think that?

  • Do you think Mariah Carey would have I think of anybody would?

  • I don't know.

  • I'm not not buying it.

  • I gotta go thumbs down on that one.

  • Thumbs down.

  • I'm sorry, Marshal.

  • The hot ones.

  • We've got some fiery chipotle.

  • I got the line.

  • I don't get the ghost, the ghost chili.

  • Maybe I do.

  • You gotta work in a while.

  • I really like that.

  • I like the lime.

  • Allow a little bit of the ghost chili with lime is the brilliant thing going on in there.

  • I spit on that.

  • So don't That's all yours.

  • That's all yours.

  • Out.

  • Fantastic.

  • Nice move.

  • It's nice.

  • I like it.

  • I appreciate that.

  • I appreciate that.

  • Oh, that's a good sauce.

  • Thank you very much.

  • Compliment Your balance of acidity and coriander and cardamom out of the creepy.

  • You're in this school of drama, the University of Georgia before you got into food.

  • And then I know that you worked on music videos.

  • Including R.

  • E.

  • M is the one I love what were the hallmarks of the Elton Brown music video style.

  • Did you have a visual style?

  • I was very early user of ah, device called Steadicam.

  • These people know what that is.

  • I was I got on a bad very, very early.

  • And then later, when I was directing commercials, was based on very complicated long camera movements, because I have the tools to do it.

  • Which director do you think would make the best food show Hitchcock Because he would know when to choke somebody with a bone.

  • Hitchcock was a master of polling, terrifying human traits out of mundane situations in ordinary situation.

  • So I think that you're gonna go into a kitchen and have somebody cooked food.

  • He'd be the guy that I'd want to see that get twisted up by.

  • What's the best food movie of all time?

  • Wow.

  • And I did a food on film festival at the Metro Craft Theater a couple years ago and tortured myself over this.

  • This question.

  • I think that for me, I am still going to have to give it up.

  • Too bad.

  • That's feast.