Trump State of the Union Predictions + Neil Giraldo + Chef Gruel

Summary

Adam Carolla Show: Trump State of the Union Predictions + Neil Giraldo + Chef Gruel
Release Date: March 5, 2025

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1. Introduction and Guest Overview

In this episode of The Adam Carolla Show, host Adam Carolla welcomes two notable guests: Neil Giraldo, the husband and lead guitarist of Pat Benatar, and Chef Andrew Gruel. The episode promises a blend of engaging conversations, insightful discussions on politics, and culinary expertise.

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2. In-Depth Conversation with Neil Giraldo

Exploring "Hell is for Children"
Adam and Neil dive into the creation and significance of the song "Hell is for Children," a track often underappreciated in the rock genre.

• Adam Carolla [02:19]: "One of my go-to karaoke songs is Hell is for Children."
• Neil Giraldo [02:21]: "This song is like a whole movie."

They discuss the song's structure, its powerful ending, and the emotions it conveys, emphasizing the deliberate decision to craft a definitive conclusion rather than a fade-out.

Musical Journey and Collaborations
Neil shares anecdotes from his extensive career, including collaborations with John Waite and Rick Springfield, highlighting his role as a producer and songwriter.

• Adam Carolla [10:14]: "Your sound didn't really change when you left [the Babies]."
• Neil Giraldo [17:07]: "I had a number one record with Rick Springfield with 'Jessie's Girl,' which I co-produced all the guitars on that."

Challenges in the Music Industry
The discussion touches on missed opportunities, such as Neil's inability to produce Ozzy Osbourne's next record due to touring commitments, and the complexities of maintaining creative control amidst industry pressures.

Personal Insights
Neil reflects on his partnership with Pat Benatar, describing her as highly educated and intellectually grounded, contrasting with the often tumultuous nature of the rock and roll lifestyle.

• Neil Giraldo [23:23]: "She doesn't like talking about music. She just leaves that to me as our partnership."

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3. Political Commentary: Trump’s State of the Union Predictions

Immigration and Border Policies
Adam provides his perspective on former President Trump's approach to immigration, contrasting it with the current administration's policies.

• Adam Carolla [103:00]: "Trump cared about the border... Biden didn't care about anything, especially the border."

He criticizes the Biden administration for allegedly mishandling immigration enforcement and border security, highlighting a significant drop in illegal crossings and increased ICE arrests during Trump's tenure.

Economic Policies and Tariffs
The conversation shifts to tariffs, with Adam expressing skepticism about their effectiveness and pointing out the mixed opinions surrounding them.

• Adam Carolla [104:00]: "Tariffs economically can be analyzed... but it's not about the economy. It's about leverage."

Jason Mayhem Miller adds that tariffs are more about negotiation leverage than direct economic impact, emphasizing the complexity of trade policies.

Government Accountability and Taxation
Adam voices frustration with government inefficiency and perceived misuse of tax dollars, advocating for more transparent and accountable governance.

• Adam Carolla [86:21]: "Why are people turning right on a red? Why are they staying red? How come no one uses their signal?"

Jason suggests a decentralized approach to taxation, where individuals can allocate their taxes to specific private organizations, potentially increasing satisfaction and perceived value.

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4. Culinary Segment with Chef Andrew Gruel

Steak and Steak Cuts Trends
Chef Gruel discusses the evolving trends in steak preferences, highlighting the increasing popularity of specific cuts like beef tongue and barramundi (Australian sea bass).

• Jason Mayhem Miller [54:03]: "Barramundi is a versatile, delicious fish that's both sustainable and affordable."

Perfecting the Omelet
The duo delves into the art of making the perfect omelet, debating the merits of different ingredients and preparation techniques.

• Adam Carolla [60:27]: "One could enjoy a raw carrot, and one could enjoy a cooked carrot... but you cannot enjoy a raw brussels sprout."

Chef Gruel emphasizes the importance of proper cooking methods to enhance flavors without overpowering the dish. He advocates for techniques like sautéing mushrooms to prevent them from bleeding and ensuring ingredients like sausage are crumbled for optimal texture.

Addressing Culinary Trends
Adam and Chef Gruel critique current culinary fads, such as half-cooked brussels sprouts and overly processed hash browns, advocating for simplicity and authenticity in cooking.

• Adam Carolla [60:48]: "Don't make it half uncooked. Cook the fucking brussels sprouts."

Cooking Tips and Cookbook Highlights
Chef Gruel shares insights from his upcoming family cookbook, focusing on accessible recipes that avoid excessive processed ingredients and seed oils.

• Jason Mayhem Miller [78:41]: "Take dishes everybody knows and do them our own way to make it easy."

He highlights recipes like breakfast pizza and custom hash browns, tested by his children to ensure they appeal to a broad audience.

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5. Media and Cultural Observations

Critique of Media Personalities
Adam expresses his disillusionment with media figures like AOC and NPR, questioning their effectiveness and authenticity. He portrays AOC as having lost her edge, diminishing her earlier impact and rhetorical prowess.

Restaurant and Service Industry Insights
The discussion includes observations on the shift towards automation in the restaurant industry, particularly self-checkout kiosks, and their impact on customer service quality.

• Adam Carolla [120:57]: "I'm laughing at the kiosk because me using the kiosk is not a time saver for the business I'm frequenting."

Chef Gruel agrees, noting that while automation aims to streamline operations, it often detracts from the personalized experience that customers value.

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6. Conclusion and Final Thoughts

As the episode wraps up, Adam emphasizes the importance of passion and authenticity, both in politics and culinary arts. He thanks his guests, Neil Giraldo and Chef Andrew Gruel, for their engaging contributions and previews upcoming segments, including news updates and restaurant insights.

Final Remarks

• Adam Carolla [126:52]: "Pluto TV is the place for movie fans like me and TV fans like me. They've got something for everyone and it's totally free."

The episode concludes with a humorous take on recent news, binding together the themes of governance, culinary excellence, and media critique, leaving listeners with a blend of thoughtful insights and lighthearted banter.

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Notable Quotes with Timestamps

• Adam Carolla [02:19]: "One of my go-to karaoke songs is Hell is for Children."
• Neil Giraldo [02:21]: "This song is like a whole movie."
• Adam Carolla [10:14]: "Your sound didn't really change when you left [the Babies]."
• Neil Giraldo [17:07]: "I had a number one record with Rick Springfield with 'Jessie's Girl,' which I co-produced all the guitars on that."
• Adam Carolla [23:23]: "She doesn't like talking about music. She just leaves that to me as our partnership."
• Adam Carolla [103:00]: "Trump cared about the border... Biden didn't care about anything, especially the border."
• Jason Mayhem Miller [54:03]: "Barramundi is a versatile, delicious fish that's both sustainable and affordable."
• Adam Carolla [60:27]: "One could enjoy a raw carrot, and one could enjoy a cooked carrot... but you cannot enjoy a raw brussels sprout."
• Adam Carolla [120:57]: "I'm laughing at the kiosk because me using the kiosk is not a time saver for the business I'm frequenting."

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This comprehensive summary captures the essence of the episode, highlighting key discussions on music, politics, culinary arts, and media critique, enriched with memorable quotes and structured for clarity and ease of understanding.

Transcript

[Adam Carolla]

A wireless network is like a car. You want to test drive it first. Well, US Cellular is letting you test drive their nationwide 5G coverage free for 30 days. Just download the TRI US app from any network and you can head over to US Cellular to enjoy full access to the nationwide network and get a feel for it, see how it works and see how it fits. So kick the tires and test the speeds because it's a real test drive. Try US Cellular. Free for 30 days. Download the US Cellular Try US app today. US Cellular built for us. Try uscellular.com Try US. Well, in this episode, husband and lead guitarist from Pat Benatar, Neil Geraldo joins us. Legendary guy, very interesting. Also, one of my favorites, chef Andrew Gruel is back on. We'll do the news with Mayhem and we'll do all that right after this. From Corolla One studios in Glendale, California.

[Jason Mayhem Miller]

This is the Adam Carolla show.

[Adam Carolla]

Adam guest. Today, Pat Benatar's guitarist and husband, Neil Giraldo and chef Andrew Gruel. Plus the news and trending topics with.

[Jason Mayhem Miller]

New Jason Mayhem Miller.

[Adam Carolla]

And now they were calling Trump's address the state of the union because that would imply that we have one. Adam carolla, yeah, get it on. Got to get it on. A judgment. Get it on. Thanks for tuning in. Thanks for sharing with a friend. Well, I'm excited. Neil, Geraldo's in studio. Always been a big fan.

[Neil Giraldo]

Thank you, Adam. I appreciate you.

[Adam Carolla]

Yeah, I may be. One of my go to karaoke songs is Hell is for Children.

[Neil Giraldo]

Oh, you picked that one.

[Adam Carolla]

I picked that.

[Neil Giraldo]

Good. I bet you a lot of people.

[Adam Carolla]

Go with Summer Loving. Not me. I go hell is for Children. And the reason I do it is because it starts slow.

[Neil Giraldo]

Correct. Very somber. That's the key.

[Adam Carolla]

And I do a preamble about, you know, abuse and children and American stuff. And then at some point, I mean, if you want to see what I look like doing Hell is for Children, I mean, that's at Jimmy kimmel's house in 2004. But. Yeah, but the thing about this song and I, I never delved into it. It was just my, my song.

[Neil Giraldo]

Yes. Well, I'm glad you picked that one. This is one of my favorites. One of Patricia's favorites as well. Yeah.

[Adam Carolla]

You wrote this song, correct?

[Neil Giraldo]

Yeah.

[Adam Carolla]

It's got people don't give it its due in the rock world because it kicks into gear and has a great ending.

[Neil Giraldo]

Yes.

[Adam Carolla]

In terms of songs, I don't like it when a song just kind of coasts to a stop.

[Neil Giraldo]

Correct.

[Adam Carolla]

This song has an Ending?

[Neil Giraldo]

Yes.

[Adam Carolla]

Like lots of songs that just end up repeating the same thing and then they just pot it down and it's like. That's not an ending.

[Neil Giraldo]

No, it's not an ending.

[Adam Carolla]

This song has an end.

[Neil Giraldo]

This song is like a whole movie.

[Adam Carolla]

You know when it's over?

[Neil Giraldo]

Yeah. You know when it's over? You know when it begins, it's supposed to be very somber and sad. And then the chorus comes in. You're getting a little more angry because you're a little more pissed off about this. And then you get really mad.

[Adam Carolla]

I'm livid.

[Neil Giraldo]

You're mad.

[Adam Carolla]

I'm throwing karate.

[Neil Giraldo]

I can't believe this kind of shit happens to children. This is unbelievable. So then you go crazy, and then hell. But then at some point when we talk about this, I'll tell you where I nicked the end from.

[Adam Carolla]

But.

[Neil Giraldo]

But that's. We'll get. When we get there.

[Adam Carolla]

We'll get in the booze and you'll.

[Neil Giraldo]

See what I mean when we get there.

[Adam Carolla]

But I just want you to hear the lick. I mean, you playing the lick at the end now the headphones got to go on.

[Neil Giraldo]

Well, I can hear.

[Adam Carolla]

You can hear it.

[Neil Giraldo]

Yeah.

[Adam Carolla]

Go to the last minute. Let's kick it in. It's gotta be so funny to play. Go back a little more. I want to hear a little more. Neil's playing. All right, let's hear you.

[Jason Mayhem Miller]

Hell.

[Neil Giraldo]

Heaven for hell.

[Adam Carolla]

Hell for children. So you're playing this whole thing? Ah, yeah.

[Neil Giraldo]

We're hangry now.

[Adam Carolla]

Oh, I'm throwing kicks. I'm throwing karate chops. There's sweat lines. Sweat. Every pore has sweat.

[Neil Giraldo]

Be there. That's Jerry Lee Lewis blood material right there. You got to be there.

[Adam Carolla]

Yeah.

[Neil Giraldo]

There'S the sadness.

[Adam Carolla]

Sad right there. That's sad. What guitar are you playing here?

[Neil Giraldo]

Playing a BC Rich eagle.

[Adam Carolla]

Don't know what that is, but I thought I'd ask.

[Neil Giraldo]

That's a pretty good one.

[Adam Carolla]

Coming up to the crescendo. There's right kick into overdrive. Full Elvis karate. I can see Elvis karate.

[Neil Giraldo]

I was just gonna say, you probably got a good little kick on that.

[Adam Carolla]

Crazy.

[Neil Giraldo]

And then he's gonna bring it down right now.

[Adam Carolla]

There we' that's how you end a song.

[Neil Giraldo]

That's how you end it right there.

[Adam Carolla]

You don't just slowly fade.

[Neil Giraldo]

No, I got to get you to think, too. At the end, after this whole movie escapade, you get to the end. You just gotta absorb, you know? I'll tell you something about it. When we used to make records in the vinyl. We, you know, you make vinyl now too. But on the inside of the record was the last song on. I think it was on side A. But when you get to the inner part of the record on the vinyl, because it goes around in a shorter radius, rather a diameter rather than the lock, you know, at the end songs that you have to mix it a certain way so you can have the integrity of the low end. Because. Because think about the physics of that. If it's going around this area, it's. It's quicker than this area because 1.

[Adam Carolla]

Radius is 4 inches and 1 radius is 11 inch.

[Neil Giraldo]

Correct.

[Adam Carolla]

And so it's gonna. A lap is gonna take longer out at the edge than versus near the middle.

[Neil Giraldo]

Absolutely right. That's right.

[Adam Carolla]

Ed, you know about it because you're like a NASA scientist. They're like, we're gonna use the gravity of the moon to slingshot us around toward earth.

[Neil Giraldo]

Sometimes you gotta do stuff to, you know, to get people to listen to stuff.

[Adam Carolla]

So for you. And by the way, a three chord bourbon is what we're talking about. It's available now@3quartb Bourbon.com and if you want to go there for more information. I don't know if you can tell, but took a little sip out of one of those.

[Neil Giraldo]

Yeah, that's okay. You could sip as much as you want. They're all years.

[Adam Carolla]

I took the high test. The high octane one.

[Neil Giraldo]

Yes.

[Adam Carolla]

I thought why not?

[Neil Giraldo]

Yeah, a little sip at it and it's good.

[Adam Carolla]

You're talking to guys. Tasted some bourbon. Yeah, it's real nice. It's got a. It's got. The one I got was.

[Neil Giraldo]

Was it the strange.

[Adam Carolla]

Yes.

[Neil Giraldo]

Oh, no. There's a cast strength. This is.

[Adam Carolla]

Yeah, it's good. High octane, little notes of like cinnamon and stuff to it. It's very flavorful. It's very nice. Oh, good.

[Neil Giraldo]

Thank you. I appreciate that. The guys work really hard.

[Adam Carolla]

Neat or on the rocks. I don't think I'd be mixing up stuff with this.

[Neil Giraldo]

No, we don't. We don't generally. Well, we. Whatever anybody wants to do, they buy the bottle. It's their bottle now. They can do whatever they want with it. Right. So. But we, we try to encourage neat or a little blessing like we call it. We take a little water and we just bless it like this.

[Adam Carolla]

I was thinking. So I was out on the. Driving around for long periods of time. And when I drive around for long periods of time, I force whoever's driving the rental car to listen to what I want them to listen to. And if I want them to listen to it, there's a good chance they've never heard of whatever. So this topic for me when I was driving from pebble beach to Napa was, we're getting into Jethro Tull, okay? And the person that was driving didn't know a lot about Jethro Tull, but I said, you gotta appreciate Jethro Tull, man. And then I screamed, not in the Rock and Roll hall of Fame. Which drives me nuts, Pat. And you guys got in, correct? Had to wait a little longer than you probably should.

[Neil Giraldo]

A little while, yeah.

[Adam Carolla]

I mean, with all the hits and all the rock and all the everything.

[Neil Giraldo]

Yeah. Well, you know, it's funny thing, because the people that run the Rock hall now, it's Greg Harris, great guy. And John Sykes, great guy. But when. During the ceremony in the TV show. Because it is a TV show, right? It's a ceremony during that time. Very first thing I did when I saw John again, he goes, do you remember in 1978, he used to drive me and Rick Derringer around the radio stations?

[Adam Carolla]

Wow.

[Neil Giraldo]

He went from driving for CBS for the record, the label. He would take us to radio stations.

[Adam Carolla]

When I was with Derringer, we knew with Derringer. And so I started thinking about, okay, Jethro Tolle needs to be in the Rock and Roll hall of Fame. And then I started thinking, the band UFO needs to be in the Rock and Roll hall of Fame. And also, once you start putting in.

[Neil Giraldo]

I mean, there's so many.

[Adam Carolla]

And once Joan Jett's in, then everyone should get in, because. Okay, but it's sad, but. All right. It's affirmative action.

[Neil Giraldo]

Yeah, it's a word.

[Adam Carolla]

But also then I was looking down. You worked with John Waite?

[Neil Giraldo]

I did, yeah. Produced his first solo record. Because I produce more. I mean, I play guitar, I play piano, play instruments, but I use them as tools because my. My main focus is songs. I'm a producer and a writer, songwriter. I want to write songs, make records, and that's what I do mostly. And guitars and instruments are tools for that. But, yeah, John is. John is a phenomenal guy. Good. Really good friend of mine still.

[Adam Carolla]

And we should ask him. You should ask him about this story once. Well, first off, John Waite was with a band called the Babies. The Babies and the Babies had a lot of great songs, like kick ass songs. But then John, you know, maybe sort of like Morrissey, sort of went off on his own. And then people thought baby songs were John Wait songs. And maybe they were, but they forgot he was in. He was in a band like Morrissey was in a band. But his sound didn't really change when he left.

[Neil Giraldo]

Correct.

[Adam Carolla]

And so no one. They know the hits. They know John White. They don't remember the Babies, but I think they think that's because they think those were just John White hits.

[Neil Giraldo]

Of course. Yeah, that would make sense. That's right. Probably so.

[Adam Carolla]

But the Babies have some hits, like.

[Neil Giraldo]

People have some hits. Yeah, yeah. I mean, John still does some of the songs live when he plays. You know, any great singer, no matter what genre or what, no matter what they do, when they sing a song, it becomes their own. So it's easy to identify a song. If John does a song on his solo. Stuff. Stuff. And they hear him on the Babies. If I listen to baby songs, it sounds like John, wait, whatever he's done.

[Adam Carolla]

Well, then you. Then you go back to it and you go, well, maybe John Waite was the Babies.

[Neil Giraldo]

He was. Maybe.

[Adam Carolla]

Well, I mean, he was in it, but I mean, maybe there were all his songs. All his. Maybe that's why it sounds like it. Because some guys are the band.

[Neil Giraldo]

Yeah. Pro. Yeah, it was. That was probably the case. He's a tremendous songwriter too, you know.

[Adam Carolla]

Well, when you talk to him. I have a recollection.

[Neil Giraldo]

Okay.

[Adam Carolla]

Many, many years ago, I was at a function at a restaurant on the west side. And it was before I was doing my 10 o'clock radio show and I met these record guys as we used to do back in the day when I worked at KROC along with John Waite at a high end bistro on the west side.

[Neil Giraldo]

West side of Los Angeles here?

[Adam Carolla]

Yes.

[Neil Giraldo]

Sorry, not New York, I keep thinking.

[Adam Carolla]

No, you're right, I shouldn't say that. I should say the west side from here. Speaking of bourbon, John liked to have a pop sound. Like the same guy.

[Neil Giraldo]

Not so much now, but okay.

[Adam Carolla]

But back in the day you liked to drink. And he did what sometimes people do after a couple of drinks. He singled me out as somebody he wanted to get to know and probably knew I was on the radio, maybe TV back then or something. And he came over and he was talking, chewing on my ear a little bit. Now I'm from regular dude land, so I don't really care, guys, you can't offend me. And I know him as a guy from the Babies. So I'm a fan, you know, and we're talking. But at some point, maybe he crossed the line into some zone that I was okay With. Because you. He couldn't do anything to me. But I think the executives and the other A and R guys were starting to not appreciate where he was going with some of these conversations. And at some point, literally just told him he must leave this dinner. They just said, stand up, famous guy. We're calling you a cab. You cannot bug Adam Carolla anymore, and you have to leave. And I didn't care. But I was more embarrassed that they had to go tell him to leave. But that's my John waits.

[Neil Giraldo]

Well, yeah, I can't imagine what happened there, but John was a. He's an interesting guy. When we were making the record, we were doing a vocal lead vocal.

[Adam Carolla]

I don't know the baby's two biggest songs or whatever.

[Neil Giraldo]

And he was singing, and then he says, hold on a second. I said, okay. So I waited like that. And then I hit the talk. But I go, john, you ready, John? I looked in there, he was gone. I went inside. There was a back window open. He climbed out of the power station. It disappeared for the day. He never came back.

[Adam Carolla]

That feels like the guy never came back.

[Neil Giraldo]

So I. He was gone. So the session was over, you know.

[Adam Carolla]

Yeah. His first album was huge, right?

[Neil Giraldo]

Yeah.

[Adam Carolla]

I mean, what were all the hits on that first down? But this is a. Well, you can turn up a little dust. But this is a. This is a baby song.

[Neil Giraldo]

That's a baby song.

[Adam Carolla]

Oh, yeah, they had some great songs.

[Neil Giraldo]

They had some great songs on the record I did for him.

[Adam Carolla]

Yeah, we're gonna find that.

[Neil Giraldo]

You should find that.

[Adam Carolla]

Yeah, we're gonna find that.

[Neil Giraldo]

He's a bad ass. Great vocalist.

[Adam Carolla]

Great vocalist. Right.

[Neil Giraldo]

Oh, man. Great writer, too. Nice.

[Adam Carolla]

Yeah. Right?

[Neil Giraldo]

Really super nice.

[Adam Carolla]

Big, big songs. Yeah. Listen, I didn't have a beef with him. I think he had a beef with the beef eater.

[Neil Giraldo]

I don't think he'd remember that. If he remembered it, it wouldn't matter to him. He might have thought it was like a cool thing to be kicked out of a dinner.

[Adam Carolla]

Listen, I got thrown off of a driving range once for hitting too many. Too many bucket of balls into a tennis court. I took it as a feather in my cap.

[Neil Giraldo]

That's something to be proud of.

[Adam Carolla]

That's like having your hands registered in Nevada or something.

[Neil Giraldo]

That's important. I like it.

[Adam Carolla]

So John Wade's first hit or first record had. I mean, had hits on there, right?

[Neil Giraldo]

Yeah.

[Adam Carolla]

Here's one of them.

[Neil Giraldo]

You mean a solo record? Ignition was the record.

[Adam Carolla]

Yeah. That's a huge record.

[Neil Giraldo]

Yeah.

[Adam Carolla]

Is this you on guitar, Neil?

[Neil Giraldo]

No, no, it isn't me. People think it is me. But I only played on one song. I produce it. So I kind of left it to the guys.

[Adam Carolla]

John Ways on one of those.

[Neil Giraldo]

One of those voices that.

[Jason Mayhem Miller]

No one.

[Adam Carolla]

Ever did or ever will sound like him again, I think still sad to say. Yeah, it's well produced. Yeah, he had lots of hits. Were you. Were you sought after after this in the producing department?

[Neil Giraldo]

Well, at that time I had a number one record with Rick Springfield with. With Jesse's Girl, which I co produced all the guitars on that. So I had that. And then at the end of the. The regret I have because I was too busy on the road was I had a meeting with Ozzy and it went really well and I was going to produce his record. It was the one that was after. I always get this wrong. Howl at the Moon or whatever.

[Adam Carolla]

Well, that was one.

[Neil Giraldo]

It was the neck. It was going to be the next one. And I met with the band and Ozzy. We got on great. But then I was too busy. I couldn't do it. I felt bad. I wish I could have.

[Adam Carolla]

Yeah, but you did.

[Neil Giraldo]

Things were rolling. Yeah.

[Adam Carolla]

And, and, and also Springfield's first album.

[Neil Giraldo]

Whatever Jesse's Girl was on.

[Adam Carolla]

Yeah, that was all. All the hits.

[Neil Giraldo]

People forget.

[Adam Carolla]

There was a bunch of hits on that album.

[Neil Giraldo]

Yeah, there was a couple. I think. I did. I did that song and I did. I've done everything for you. That's right. That's a. See Adam, you know all that stuff, man.

[Adam Carolla]

Are you playing on that one?

[Neil Giraldo]

Did I. Yeah, I did play on that one. I played on that one too. And co produced it with Keith and.

[Adam Carolla]

His drummer, the last name of White.

[Neil Giraldo]

Yeah, he was. Yeah.

[Adam Carolla]

And then he.

[Neil Giraldo]

Unfortunately he passed away.

[Adam Carolla]

Oh, did he?

[Neil Giraldo]

Yeah, he did. I think last year the person I used was a guy named Mike Baird. He played drums on Jesse's Girl. I've done everything for you. That's what it was.

[Adam Carolla]

Because he married Katey Sagal.

[Neil Giraldo]

That's correct.

[Adam Carolla]

Married with children.

[Neil Giraldo]

Correct.

[Adam Carolla]

I used to work on their house in Point Dune. No, I worked on his house when they lived up in the Hollywood Hills, sort of above the Whatever.

[Neil Giraldo]

Okay. Because they moved to Point Doom and I was living on Point Dume at the same time.

[Adam Carolla]

Wow. So. Yeah. Yeah. Rick, Rick, Rick. I've worked with a little bit and comes across as the nicest guy in the world.

[Neil Giraldo]

Nice guy. Great guy, great family. His wife's sweet, his children are great. Yeah.

[Adam Carolla]

So that's easy. If you're working with a guy who's not gonna get drunk and crawl out a window, right?

[Neil Giraldo]

No, no, John, he wasn't drunk. He just crawled out the window.

[Adam Carolla]

Crawling out the window.

[Neil Giraldo]

And then I couldn't find him.

[Adam Carolla]

I added drunk because crawling out windows is a drunk activity.

[Neil Giraldo]

Well, not for John. It was just an impulse. He's an impulsive guy. It happens.

[Adam Carolla]

And everyone. English, right? Yeah.

[Neil Giraldo]

Oh, yeah.

[Adam Carolla]

So you. You just playing the guitar your pretty much whole life, right? I mean, you didn't. Yeah. Did you have a day job?

[Neil Giraldo]

Did I. Yeah, I worked at the. I worked on the docks for a while in Cleveland. Yeah, of course I did. But I worked during the day and then played games at night and. Yeah, I started playing guitar when I was six because my father wanted me to play. Do duets with my sister, who played accordion, so we could do Italian songs.

[Adam Carolla]

Oh, really?

[Neil Giraldo]

Yeah. That worked out for a while until my Uncle Tim basically came to live with me. He was four years older. And then he introduced me to the Kinks and the Stones. And then next thing, I'm going to WHO concerts, and life changed.

[Adam Carolla]

Who are some of your Mount Rushmore groups that you like?

[Neil Giraldo]

The Yardbirds love. The Yardbirds love the Kinks. Love the who. Because I love Pete Townsend as a writer. Because I love. I like people in bands like that that write songs. Like, Pete was a. He's a songwriter and then a musician, you know, all together at one.

[Adam Carolla]

I love the who.

[Neil Giraldo]

I love them. And Pete's the phenomenal to me, I think. And Rogers, you know, they were a great band.

[Adam Carolla]

Innovative, interesting bands. Should be interesting.

[Neil Giraldo]

Yeah.

[Adam Carolla]

That's what I was yelling at the guy who was driving me this week. I go, jethro Tull is interesting. It's interesting.

[Neil Giraldo]

They're interesting. I did have a run in with Ian Anderson.

[Adam Carolla]

Oh, now here we go. It was funny because, like, a weird guy.

[Neil Giraldo]

Yeah. We were doing a gig and it was outside, and we kind of opened up for him. Not open up.

[Adam Carolla]

What year is this, you think?

[Neil Giraldo]

Geez, I don't know, 10 years, 15 years ago, maybe even longer. Maybe longer than that. And we went over, like, two weeks, and we say. We? You mean Patricia and I and Pat Benatar. Patricia. That's what I call her.

[Adam Carolla]

Well, you call it. But I'm saying the band is buying a ticket to see Pat Benatar and Jethro Tull, basically.

[Neil Giraldo]

That's got it. And so I went over, like, two minutes, and he came in and started yelling at my guitar tech. That's so unprofessional.

[Adam Carolla]

Really.

[Neil Giraldo]

That's so unprofessional. Of him. That's what he's doing. And my text said, if you would like to talk to Spider, that's me. If you'd like to talk to Spider personally right now, I'll have him come over and talk to you. And when you're on stage, I, you know, I talk about Jerry Lee Lewis blood. Because when you're on there, you. You have to be there. You know, it's not like you're not fooling around. You're there for. You're there for a purpose, right?

[Adam Carolla]

Yeah.

[Neil Giraldo]

So you don't really want to talk to somebody coming off the stage, telling them and they're two minutes late.

[Adam Carolla]

Right, Right.

[Neil Giraldo]

So he. He. His idea was to walk away, and it was probably a good idea.

[Adam Carolla]

So he's.

[Neil Giraldo]

It was a weird thing.

[Adam Carolla]

Well, let's separate the man from the music. It's so interesting.

[Neil Giraldo]

It's all right. He might have had a hard day, you know, that's okay.

[Adam Carolla]

Really. Two minutes over.

[Neil Giraldo]

Yeah.

[Adam Carolla]

And he wanted to go make a beef about that.

[Neil Giraldo]

And my guitar tech was one of the greatest guys in the world. Known for, like 15 years. He worked for me. He was a fantastic guy. And he just said, you know, you want to talk to Spider, go talk to him right now. He did not want to. No. I'm not a tough guy. Let's. Let's put that out there. But when you're on stage and you're coming off, you're fired up. You're fired up. You're ready, man. Yeah.

[Adam Carolla]

So you meet Patricia, who's always 1979. Always, for me, been a little bit of an enigma. I don't. Never. I interviewed her. I haven't seen her make the rounds. I don't know if she's a little bit reclusive. I don't know what word to use. I don't see her out doing game shows and stuff. Judge on the Masked Singer or something. I don't see her.

[Neil Giraldo]

No, she don't like. She don't like to do that. So first of all, she don't like talking about music and things. You know, that's. She kind of leaves that to me as our partnership. Musical partnership is together. Right. She always said she has the best job in the world and I have the worst one because I'm the guy that's got to make the records and do everything else. But that's what I love the most, is arranging and producing and stuff. But she just don't like talking about it. She's very educated, super intelligent, went to school every day of her life. Never got in trouble, you know, great, great grades. Just a real kind of normal person. So when I met her, it was like, wow. I don't think I've ever been around a normal girl before.

[Adam Carolla]

Not, I mean, in. Rock and roll's tough, too, right?

[Neil Giraldo]

Yeah. And she wasn't that. So her. Her thing is, you know, this is what I do. I sing. That's all I want to do is sing. I'm happy with it. I don't want to talk about it. That's kind of it.

[Adam Carolla]

Yeah, I get it. Yeah.

[Neil Giraldo]

It's cool. It's all good.

[Adam Carolla]

Yeah. You talk to. It's interesting. People that are just not interested in that part of the game.

[Neil Giraldo]

Yeah. And, you know, everybody has their own personality, and there's nothing about control or narcissism that you want to be a narcissist, and it's all about you or whatever like that. That doesn't live in our house, and it doesn't live in our world, you know, we're just two regular people that got really cool jobs, you know?

[Adam Carolla]

Yeah. And so you guys met in 79?

[Neil Giraldo]

Yeah, we put the band, the first band together in 1979. We came here to Glen Oaks Boulevard, Glendale, to do the first record, really, which is really close to here. I was gonna actually drive by UCA Whitney was called. Yeah.

[Adam Carolla]

Wow. And first album was huge.

[Neil Giraldo]

Yeah. Yeah, we come here. We used to come here every day. I lived in. I lived in Woodland. No, was it Woodland? Yeah, Woodland Hills. And it always seemed like it took forever to get here, but even as the traffic's a lot better then than it is now.

[Adam Carolla]

Yeah, that's a haul. What's on one end of the valley?

[Neil Giraldo]

But it was cool coming here. It was really. I had a great time. We. Every day we came to the studio.

[Adam Carolla]

Who wrote those songs?

[Neil Giraldo]

Well, a lot of them were. Were cover songs. I wrote We Live for Love, which is the second signal from the record. But then the next. The next record is where we started writing more and everything for records going further out, you know. So, yeah, we were there every day. It was fantastic.

[Adam Carolla]

The business was really different back then, wasn't it?

[Neil Giraldo]

Yeah, it was cool. I have great memories of the place. I love that place.

[Adam Carolla]

Who were some of the guys you toured with back in the day? Maybe open for you or you open for them? I mean, you guys were so big so fast, you probably didn't do a lot of opening.

[Neil Giraldo]

Yeah, it went pretty fast. I was doing an interview yesterday, and I was talking about the time in the very beginning, maybe is our fifth show, we were opening up for Eddie Money. And Eddie Money's mother came up to us when Eddie was standing and says, eddie, they should be the ones that are closing, not you.

[Adam Carolla]

Sounds like my mom.

[Neil Giraldo]

And Ed is like, you know, Rodney Dangerfield. So he says, yeah, sure, mom, whatever you want.

[Adam Carolla]

You know Eddie Mahoney.

[Neil Giraldo]

Eddie Mahoney.

[Adam Carolla]

I.

[Neil Giraldo]

Well, it was.

[Adam Carolla]

It happened that a record breaks huge for an opening act in the middle of the tour.

[Neil Giraldo]

Correct.

[Adam Carolla]

And then what do you do? God help the headliner because they're getting all the spins and they're blowing up. But they weren't blowing up two months ago when the tour began.

[Neil Giraldo]

Yeah, that's. It was. It was. Our beginning was not slow. You know, the first couple shows next, there was like maybe 30 people in it. Next one, it was, you know, 500. Next day. Next thing you know, we had to do the same set over again twice the same night. Cause we didn't have enough songs.

[Adam Carolla]

Oh, wow.

[Neil Giraldo]

We had to do it over.

[Adam Carolla]

So did. And you were selling enough tickets to add the next show. Has any.

[Neil Giraldo]

I'm saying, the same night.

[Adam Carolla]

Yeah, yeah, yeah. I mean, that's what happens in comedy. They just go, do it again. We'll do another show.

[Neil Giraldo]

That's kind of what we did. Yeah.

[Adam Carolla]

Did you guys ever. I do hear stories about bands who open for other bands sort of showing up the headliner by hitting it a little too hard. I mean, it's sort of, sue me, we're good.

[Neil Giraldo]

Yeah.

[Adam Carolla]

You know, but sometimes there's stories of the headliner saying, wrap it up or bring it down a notch. Or has that ever happened to you guys?

[Neil Giraldo]

I don't know. But at that time, there weren't a whole lot of bands that wanted to go on after us. Yeah.

[Adam Carolla]

Yes.

[Neil Giraldo]

No question. We as a band, we were a pretty mighty powerhouse. More than I think, what people thought, you know, because they saw the one name on the record, they thought, oh, it's just a girl singer she's doing when you come out. We were a band in a loud rocking band. And. Yeah. And I can't remember who we. Who we of us opening for people. I just can't remember money, a lot of that because it happened so quick. Next thing you know, we were doing bigger venues. You know, it happened kind of fast. And you're so young, you can't remember anything. It's just moving at such a fast pace.

[Adam Carolla]

Yeah. Touring the world.

[Neil Giraldo]

Yeah. Just kind of do it. But if, you know, interesting thing, because of comedy. Rick Newman's Catch a Rising Star. You aware of that place in New York? Because that's a place we used to go to because our manager was Rick Newman. So after every day we rehearsed in New York City because that's where we lived before we moved out here, we would go to the comedy, his comedies place. We hung out with more comedians than we did musicians.

[Adam Carolla]

Did Pat. I heard that Pat was classically trained or an opera singer. That's what I would hear. But I know she's classically trained.

[Neil Giraldo]

Yeah. In school, high school.

[Adam Carolla]

And she hails from where?

[Neil Giraldo]

Long Island.

[Adam Carolla]

And she just had that. I mean, what she has, I guess, is sort of a gift.

[Neil Giraldo]

Sure. It's an enormous gift. Yeah. Yeah.

[Adam Carolla]

And it's hard to fake it or substitute for it.

[Neil Giraldo]

You know, you either got that thing or you don't. She, she has it and it's. It's great. I mean, she's got one of the greatest voices of anyone in the universe.

[Adam Carolla]

Yeah.

[Neil Giraldo]

Yeah.

[Adam Carolla]

Who do you like? Do you got voices you like out there?

[Neil Giraldo]

I like her. She's good, man.

[Adam Carolla]

No, she is. She is. I'm trying to think of.

[Neil Giraldo]

I like Luciano Pavarotti. I loved him. I mean, he was great. And then, and there's certain singers, you know, I, you know, they don't have to be great singers to like them, you know?

[Adam Carolla]

Yeah. Like a style.

[Neil Giraldo]

Yeah. Like Jack White. I, I like Jack White. I like, I like what he does. He's got a lot of style, you know, he's his own sound. He's his own thing. I, I like that. Certainly. John Wade, as you know. And I work with a lot of people that were. Were great. Beth Hart's a great singer, phenomenal singer. But yeah.

[Adam Carolla]

Get the Angel REEF special at McDonald's. Now, let's break it down. My favorite barbecue sauce, American cheese, crispy bacon, pickles, onions, and a sesame seed bun, of course.

[Jason Mayhem Miller]

And don't forget the fries and a drink.

[Adam Carolla]

Sound good. I participate in restaurants for a limited time.

[Neil Giraldo]

Work management platforms.

[Jason Mayhem Miller]

Ugh, endless onboarding. IT bottlenecks, admin requests.

[Neil Giraldo]

But what if things were different?

[Jason Mayhem Miller]

Monday.com is different.

[Neil Giraldo]

No lengthy onboarding, beautiful reports in minutes.

[Jason Mayhem Miller]

Custom workflows you can build on your own. Easy to use, prompt, free AI. Huh.

[Neil Giraldo]

Turns out you can love a work management platform. Monday.com.

[Jason Mayhem Miller]

The first work platform you'll love to use.

[Adam Carolla]

Are there people you wanted to work with that, I mean, beside Ozzy? It couldn't. Just didn't work out.

[Neil Giraldo]

I'm trying to think of there Was probably a list of them. But right now I can't think of it. But, yeah, I mean, I was producing. The problem was I was producing. Starting to produce a lot. And it was all going on at the same time. As we were supposed to go on the road. So that was a difficulty because I couldn't do it. So I had to put the brakes on it. Either that or shift over and say, okay, I'm gonna quit the band. Which the press had me quitting the band. And I was gonna join the Pretenders at one time.

[Adam Carolla]

Really?

[Neil Giraldo]

Yeah. But that's not true. That wasn't gonna happen. The press running out of control. But I would have just stayed home like Brian Wilson. And just produced records. I would have loved that.

[Adam Carolla]

It's funny, when I was thinking about female voices. I was thinking about Chrissy Hines. Who?

[Neil Giraldo]

The greatest. Yeah, she's great.

[Adam Carolla]

I love the Pretenders, and I love her voice. And maybe not as classically technical as Patricia at all. But had her own thing going on.

[Neil Giraldo]

Her own thing. Yeah. If you have your own style and your own person. And you really sound unique. A lot of people look at that as, like a blessing and a curse. But that's a total blessing all the way, I think. And I loved her voice. I still do. She's a phenomenal singer, Great songwriter.

[Adam Carolla]

Yeah, I'm just a huge fan. And actually the Pretenders hit right about the time Pat Benatar, when we came out. Same time, like, 79, 80 is when all that was showing up. And sort of before that was all Kansas and Led Zeppelin and sort of REO Speedwagon or something. And then you guys showed up and Pretender showed up. And they were, like, doing something different that I. The sound was different.

[Neil Giraldo]

Yeah, we. We were kind of the crack between disco and back to rock and roll. Cause that disco was kind of hitting pretty hard. In fact, when we released Heartbreaker, they wouldn't release. They didn't want to play the record. Because there's too much guitar on it. Cause that's not what they wanted. America. And it was brave disc jockeys up in Oregon and Seattle up in Washington. That started playing the record. And that's who broke us. They did.

[Jason Mayhem Miller]

Oh, really?

[Neil Giraldo]

So when it started. Yeah, the Northwest. So once that happened, we just came down and went over, you know. Through the country then. But not at first. They wouldn't play it. They said no. Too much guitar in it. We won't play it.

[Adam Carolla]

Did Pat not wanna do those videos? All the MTV videos and stuff? I don't mean not Wanna do. But. But I don't know a person that likes the quieter side of this. No, she.

[Neil Giraldo]

She didn't mind doing them. She kind of liked him. I hated them because it took time away from me being in a studio. Because you go to do that, it's like a ten hour day, right? And they were. And you had to do it for a couple days, two, three days a video. It's like, oh, I can't be around here. You're not. You're not acting, you're not talking, you don't have lines.

[Adam Carolla]

Yeah, well, they had budgets back then. They had big budgets and they'd shoot them. I used to work on those videos because I worked at the soundstage at A and M. I'd have to paint it. They do the Tubes videos and they did a Van Halen. Tubes were a weird band.

[Neil Giraldo]

I like the Tubes. I like the Tubes. But the part of the thing that was weird for us is that for the guys, the band, guys in the band. You know, I had some really good looking hair going. Looking good. I'm feeling good. The video starts. It's not the first take. By the time you get to the 25th take, nobody cares about your hair. And all of a sudd. You don't even look the same as you started. So, you know, they ignore you and you end up looking like a chooch for your whole life on video. So.

[Adam Carolla]

But I mean, what. I mean, getting spins on MTV back in the day, I mean, that had to just put things over the top. And then also, I guess all of a sudden, people recognize you.

[Neil Giraldo]

Oh, yeah.

[Adam Carolla]

Because we didn't formally know what Pat Benatar looked like, per se. I mean, it was out on the COVID but you could go out to eat.

[Neil Giraldo]

Sure.

[Adam Carolla]

Then all of a sudden you're getting spins on MTV and you guys go out to dinner and you get bothered, Right?

[Neil Giraldo]

Yeah. Yeah, that changed. Because everywhere you go, they know it's you guys. So it's like, you know, it was all right.

[Adam Carolla]

You were all right with that.

[Neil Giraldo]

Not really, but it's okay now. Everything's okay now. It's, you know, the day you go out and get the paper on the. On the lawn and you see, you know, 15 people that go, hey, hey. And I said, wait, hold on a second. You know, trying to just get the newspaper here.

[Adam Carolla]

Yeah, you know, I guess it's baked in.

[Neil Giraldo]

Yeah, it's okay.

[Adam Carolla]

I mean, with success and all that, it's all good.

[Neil Giraldo]

People are nice, you know, nice people.

[Adam Carolla]

I listen, I say people are nice. All the time. People come up, say hi all the time. Yeah, they're nice.

[Neil Giraldo]

You just hear about the loud ones that are. That aren't good. But you know if they're not loud, they're nice people and they're everywhere. You just gotta run into them.

[Adam Carolla]

Yeah, right. Are you.

[Neil Giraldo]

You're a nice guy. I like you. You like happy and stuff. You're fun.

[Adam Carolla]

I would. I listen.

[Neil Giraldo]

He's turning red a little bit. Sorry to make.

[Adam Carolla]

I'm flattered when someone wants to take a picture, say hi. Yeah, of course. I'm just flattered. Of course.

[Neil Giraldo]

That's a great. It's an honor.

[Adam Carolla]

What's the alternative?

[Neil Giraldo]

It's an honor to do that. We all should be thankful that we have opportunities. And I call it a job just because it's work. Right. But it's not really work. Is that really a job? But you have to call it a job because you're working.

[Adam Carolla]

How many dates you guys do a year? Are you going out?

[Neil Giraldo]

I don't know. Like. Yeah, we're going out. I don't know. I don't keep track of that. Maybe, I don't know, 100 shows. No, I don't know, 60 shows this year or something. We'll do something like that. I think. Honestly, I don't. Because I'm in the studio and I write so much. I was telling the guys backstage here that I get up at 3:30 every day and I start writing.

[Adam Carolla]

3:30 in the morning?

[Neil Giraldo]

Yeah, every day. And I write. I write music, I write screenplays, I do all that stuff.

[Adam Carolla]

You set your alarm for 3:30.

[Neil Giraldo]

It's here. My alarm is here. I don't need no alarm. I just wake up. You wake up and I want to wake up.

[Adam Carolla]

So what time do you go to bed?

[Neil Giraldo]

It could be 9:30, it could be 11:30.

[Adam Carolla]

But you get up at 3:30.

[Neil Giraldo]

3:30.

[Adam Carolla]

And you're right, no matter what.

[Neil Giraldo]

Even when I change time zones.

[Adam Carolla]

And so you get up and run.

[Neil Giraldo]

Yes.

[Adam Carolla]

And it could be a screenplay.

[Neil Giraldo]

Right. So the point is, is that when I get on the road, I don't think about it because then I have to. I'm more of a teenager because now I can just play the instruments and play guitar and piano and I don't have to have a schedule, have a guy that a road manager tells me when have to be somewhere, what I have to do. So then I don't have anything to really think about other than doing that. I still write.

[Adam Carolla]

No, I.

[Neil Giraldo]

You know what I mean.

[Adam Carolla]

Listen, I just got off doing some Dates. And at some point when your domestic life gets busy, you actually long for the thing where the car just picks you up and you just drop you off and you only work 90 minutes a night, really. But it's still work. And you still get paid like it's a full day or maybe a week. And you just go, I'm gonna have a drink and go back to a hotel now. And whatever's going on that you're supposed to be doing, you don't need to do it because you're out doing this.

[Neil Giraldo]

Correct.

[Adam Carolla]

And I've said a million times, I started to realize I was too busy when I started to look forward to cross country flights where I'd go, I'm just gonna sit here.

[Neil Giraldo]

Yeah, just relax. Yeah.

[Adam Carolla]

I'm just gonna lean back, have someone bring me a cocktail. I'm not gonna answer anything or do anything. But yeah, you relinquish your schedule to the tour schedule.

[Neil Giraldo]

Correct.

[Adam Carolla]

And you don't feel compelled to do a bunch of productive stuff. Cause you're on tour, you're playing, you got a gig, you're doing a show.

[Neil Giraldo]

Well, you have to have like, you know, you have to have your energy right. For the gig.

[Adam Carolla]

Right.

[Neil Giraldo]

So if you have nine hours before you do that gig, you can't get to that relaxed state where you have to be ready.

[Adam Carolla]

Well, I don't know. You know, it's interesting. I'm. I love me a nap before a.

[Neil Giraldo]

Show, but that's okay. I'm talking about, could you go see a movie during the day?

[Adam Carolla]

No, I'll tell you what I can't do.

[Neil Giraldo]

I couldn't have.

[Adam Carolla]

I can't go out to dinner and then go do a show. Everyone goes, oh, the second show ends at midnight. We got to go to dinner at 5. And I go to. I don't want to go to dinner at 5 because after I eat, I want to take a nap.

[Neil Giraldo]

That's exactly.

[Adam Carolla]

That's all it is. So I'll.

[Neil Giraldo]

That's my point. That's my point exactly. You have to be on. You have to be ready. You can't take the liberty. You can't have those liberties of just doing what you normally do. Listen, okay, I'm gonna go to dinner, then I'm. Come back to the studio. That's a different deal.

[Adam Carolla]

Do you feel a sense when you perform? And it's not ego, but it's like you want people to walk away and go, man, that guy's good.

[Neil Giraldo]

Yeah, of course.

[Adam Carolla]

And what you don't want to do is walk away and read a tweet going, maybe it's a little office game or who's in a bad mood or tired or something. You know? You know what I'm saying?

[Neil Giraldo]

Yeah.

[Adam Carolla]

You gotta prove it. Yeah. Element.

[Neil Giraldo]

Yeah. Every night. Yeah. It's the same as being an athlete. And I was talking about that yesterday, too. Kobe Bryant, you know, when you get a certain age, too, you have to live like Kobe Bryant lived. Extreme health. You got to really pay attention to your health. You know how many people that says, you know, they drink before they play and they're getting a little buzz or whatever, and they go, man, I play great tonight. You know, that's. I'm not so sure. You might want to listen to the tape. A lot of times you think you are.

[Adam Carolla]

Yeah.

[Neil Giraldo]

You know, so an athlete. And Bill Cower, the coach for the Steelers, Coach Kaur, had a great thing. He always said when a player made a bad something bad, he would pull him close to him. He goes, you owe me. So then when he went out and did something good, he goes, we're even.

[Jason Mayhem Miller]

Wow.

[Neil Giraldo]

So that's the kind of mindset that we hit the stage with. And the other thing, too, if people are interested in knowing this before going on the road, like you're going on and you're gonna do your show, your energy is there, but it's not over the top. It's kind of mellow. You get mellow because we get really super mellow before hitting the stage. Because you're trying to conserve. Right.

[Adam Carolla]

It's a thing, I don't know, we've talked about on the show, which is when people. It's not anxiety, but when you're thinking about the event rather than being in it, you yawn. I always had a football coach yell at me, am I boring you, Mr. Caroll? Because I'm back sitting in the back locker room. I'm gonna fall asleep. But your body goes into a kind of almost a mode that goes, I need to preserve maximum amounts of energy.

[Neil Giraldo]

That's exactly right.

[Adam Carolla]

And then when we walk out, it's all gonna be with full charge on that battery.

[Jason Mayhem Miller]

Correct.

[Adam Carolla]

So you do. There's much more talking in the green room after the show than there is no question before the show. And I don't know if you've ever gotten this, but sometimes you'll get that person just impervious to what you're about to do. And they come walking in and they go, hey, it's Jim Hyman. You know me. I run the old guitar store. Hey, I got a Friend of mine, can you talk to him on. And you go, know we're going up in 10 minutes. Yeah, but could just say something to him on the phone. Real but. And you, you want to be rude, but you want to go. You can't be. No, I just want some space. And then. And then right after the show, you can come back and we'll talk it up. We'll have a drink, we'll have a laugh. But right, just this, right now.

[Neil Giraldo]

That's why I have a road manager. That's a good one, because you won't have those people around. Actually, the one I hate the most is somebody will come in and go, I got a funny story. And when they say that I want. It's not going to be funny and you got to get out. Don't do that now.

[Adam Carolla]

I think that the nicest version of this is I just go after the show. I'll be more than happy to hang out, hear the story.

[Neil Giraldo]

Yeah. No question.

[Adam Carolla]

But for right now, get my thoughts in order.

[Neil Giraldo]

We hardly ever get that happening, but maybe it'll be maybe one of our own crew guys talking about something in before the show that you just. You don't really need to hear, you know?

[Adam Carolla]

Yeah. Well, it's good. I like your focus.

[Neil Giraldo]

Yeah. Intensity, intensity.

[Adam Carolla]

Passion.

[Neil Giraldo]

Got to be there, man.

[Adam Carolla]

Got to be there. Up and writing songs at 3:30 movies.

[Jason Mayhem Miller]

Yeah.

[Neil Giraldo]

Because I want to be awake. It wakes me up. I wake up wanting to be awake, and there I am. Green tea. A lot of it. I just keep drinking it, I keep scribbling. And then five hours later, you know, wake Patricia up and the dog's with me. She wakes up about the same time. She's living with me. She hangs with me. She's real cool. Honey girl. Her name is the dog. No, honey girl.

[Adam Carolla]

And songs, do you know when you're onto something like hit wise?

[Neil Giraldo]

Absolutely. No question.

[Adam Carolla]

Are you writing lyrics or you writing notes?

[Neil Giraldo]

Both. Just both. I start with a title. A lot of people, great writers, write a song and then they. They just put a title afterwards. I start with the title, work and work up from there. And then while I'm writing the words and I'm going there, I may. Melodies may be coming in and then I'll go right to the melody and forget the words and always sneak back to the. To where it's the fit. Put the finished part on it. But yeah, you know, because I have OCD and of course everybody has ADHD or add, if I start on one song, I'll already move to the other one before I finish it. And then I'll start another one before I finish that. And before you know it, I'll have 11 that are unfinished. But I will come back around. I don't know, after maybe 30, I'll sneak back up on them.

[Adam Carolla]

Are you writing songs for you and Patricia? Are you writing songs for other bands?

[Neil Giraldo]

I'm writing songs. Just writing songs. I am in the process of doing a solo record where I'm gonna have special guests come on and sing and play, do a part on a song as well. So I'm working on one of those. And then I'm working. I have a holiday record, Christmas record I've been working on forever. It's not a Frosty the Snowman record. Not that there's anything wrong with that, but it's that it and it's. It has nothing to do with religion, does nothing to do with Christmas or Hanukkah, anything like that. It's what happens. You should know this. What happens from November 1st to February 1st every year when it starts getting closer to November? People are. Maybe their relationships are breaking up or maybe they're getting back together again. Then you. The new year breaks and all of a sudden their resolutions begin. All of a sudden they want to change their life, make it better, and then they fall back into that same thing on February 1st.

[Adam Carolla]

Yeah.

[Neil Giraldo]

So all songs are meant to. Is all about that period of time.

[Adam Carolla]

Wow. That's.

[Neil Giraldo]

It's all original songs.

[Adam Carolla]

That's cool. It's something that's never really been explored.

[Neil Giraldo]

No. So it's not really a Christmas record. It's just what happens in that period of time.

[Adam Carolla]

Well, let me give a plug to the new bourbon, which is outstanding.

[Neil Giraldo]

Well, thank you very kindly.

[Adam Carolla]

Three Quart Bourbon. It's available at three quart bourbon.com. you can go there for info. Also, I'm told you can go to Benatar Giraldo G I R A l d o.com for dates. There's dates.

[Neil Giraldo]

Yeah, you could go to that or you could go to official neilgiraldo.com to go for dates on social media stuff.

[Adam Carolla]

Great to see you, my friend. I hope you come back soon.

[Neil Giraldo]

I will. You know, I wanted to mention this Allman Brothers one, this particular backstage series that we're doing because the End of Hell is for Children. I basically nicked that idea from the end of. I forgot what song it was that the Allman Brothers do, but they do. It's on the end. What is that song?

[Adam Carolla]

Well, the Allman Brothers have songs that are like three songs put together. No, no.

[Neil Giraldo]

Revival.

[Adam Carolla]

It's their hit. Oh, not there. It's one of the hits.

[Neil Giraldo]

It's a.

[Adam Carolla]

Way out. Tied to. That's one way out.

[Neil Giraldo]

Yeah. Whipping post. Whipping post. Yeah, it's at the end of the.

[Adam Carolla]

To the whipping post.

[Neil Giraldo]

That's what it is. So we have a. We have a great backstage series. We got all these people working all these bands. I have a great team. Phenomenal team. Best, best, best team in the. Oh, Lord.

[Adam Carolla]

Feels like I'm dying.

[Neil Giraldo]

That's it. Interesting.

[Adam Carolla]

Damn. Bam.

[Neil Giraldo]

Yeah, that's the one.

[Adam Carolla]

All right, Neil, thanks for coming in. Chef Gruel's coming in and Mayhem's coming in. We got news, we got talk, we got all that. We'll do that right after this. Hey, this is Adam Carolla from the Adam Carolla Show. Betonline is the world's most trusted betting platform and your number one source for online betting in 2025. Whether you're a seasoned fan or a first time better, Betonline is your ultimate game day companion. With the largest selection of odds on everything from NBA college basketball, exclusive in game, live betting. Betonline is your ultimate game day companion. And if you like the NHL, you like a little hockey or the UFC, if that's your thing, BetOnline is your number one sports betting source. From every three pointer to every hat trick, Betonline has you covered with the odds, stats and more for every single game, every play, and every win. It is Betonline. The game starts here. You all know why I started my show, right? To find the truth buried under the bias of liberal media and corporate control. I just wanted to speak my mind. Especially with Trump back in office, it's more important than ever to see through agenda driven narratives. That's why I want to tell you all about my partners at Ground News. With their independent app and website, you're not at the mercy of media bias and big tech algorithms. You get every outlet covering any story, even the ones mainstream media don't want you to see, plus insight on their political lean and financial backing. So, you know, you're really controlling the narrative. Go to Ground News Corolla to see how the left's ignoring FEMA firing employees for making unauthorized payments to house migrants in luxury hotels. Meanwhile, well, you can easily find independent sources like the Center Square, Washington examiner or Breitbart, calling it what it is, a huge FEMA cover up. Without Ground News, you'll never know what information you're missing or how biased that information might be. That's why I check Ground News every day. To find the truth on the stories I share with you. And because I know how much my viewers would benefit from Ground News too. I'm giving you the same vantage plan I use for nearly half the price. Just five bucks a month for unlimited access. This deal won't last forever. So go to Groud News, Corolla or scan this QR code and start thinking for yourself while supporting independent sources like me, Morgan and Morgan. Well, there's a reason why my opinions hit like a heavyweight punch. No fluff, no fill. Just the truth. And that's why there's Morgan and Morgan, America's largest injury law firm. For over 35 years, Morgan and Morgan has been fighting for the people, just like you and I. They have over 100 offices with more than 1000 lawyers nationwide. If you're injured by the negligence of another, you deserve to be paid. That's where Morgan and Morgan comes in. When you hire the wrong law firm, well, you may be beat before you even start the fight. All law firms are not the same. And that's why I love Morgan and Morgan. Am I right, Dawson? If you're ever injured, you can check out Morgan and Morgan. Their fee is free unless they win. For more information go to for the.

[Neil Giraldo]

People.Com Adam or dial pound law pound 529 from your cell phone. That's f o r the people.com Adam.

[Adam Carolla]

Or pound law pound 529 from your cell. This is a paid advertisement.

[Neil Giraldo]

And now Alcoa presents Definitely not Not.

[Adam Carolla]

A Jew on the Adam Carolla show.

[Neil Giraldo]

Dateline Port St. Lucie, Florida. A 19 year old manager of a.

[Adam Carolla]

Wingstop was charged with felony assault and child abuse after responding to a minor knocking straws off the counter by dousing him with hot green recent ranch dressing. Definitely not a ju. Yeah. Thanks to good people from Alcoa for underwriting that sponsor that segment. It's been almost 20 years. Chef Andrew Gruel is back in studio. Got a new cookbook out. Andrew Gruel's family cookbook available where you find finer cookbooks. And also every time I open my phone, I just see Andrew on there cooking cooking Beef Rumble substack. I think Drew's on the show recently cooking with Gruel as well. So congratulations on all that, Andrew.

[Jason Mayhem Miller]

I appreciate it. Yeah, we had Drew on, gosh, just a couple days ago.

[Adam Carolla]

Every time I turn on I got really jealous because I turned on the other day. I turned on my phone and you said your sons wouldn't go to bed and they were hungry and Then you showed this huge beef platter, and I thought, oh, man, my dad would never do that. You ended up putting jammies when I was in my little footsies. Yeah, yeah. But every time. It's always. Not always steak, but it's oftentimes steak.

[Jason Mayhem Miller]

People send me a lot of steak. I'm not complaining. Trust me. They send me a lot of steak. Try this, try that, try this one. And every single time, right? This is kind of the. The calculus for kids. They come home, they're hungry, they want a snack. I'm hungry, I'm hungry. Dinner time. They don't want to eat, right? It's like, look at my backflip. Watch this. They don't eat. Then right before it's time to go to bed, I'm starving. And they know the fridge is just full of steak. So they're like, oh, I want a steak. It's gotten so specific. Now, My son, who's 4, right, the 6 and the 10 year old, they're a little bit less refined. My 4 year old will be like, how about that flat iron that was sent the other day?

[Adam Carolla]

Wow, they know it.

[Jason Mayhem Miller]

How about that picanha?

[Adam Carolla]

Yeah. What is the new rage in steak? I mean, is it Tomahawk? What are we talking about here? I remember you were on the show and you said, get the cheaper cut when you go to the steakhouse. More flavorful and what have you, which was interesting. I like the tips.

[Jason Mayhem Miller]

Yeah. And that was about three months ago. And I think since that show did so well, obviously all those cuts now have been sold out. So now we gotta move to, like liver heart, you know, tongue. Beef tongue, all the real off opal cuts.

[Adam Carolla]

My grandfather was Hungarian, would do beef tongue.

[Jason Mayhem Miller]

Beef tongue's amazing.

[Neil Giraldo]

It is.

[Adam Carolla]

He would do beef tongue in a big casserole dish with carrots, and he would do it like a pot roast, but it was a beef tongue. Pot roast was a little weird for us who weren't from the old country because he was a Hungarian Jew. So tender. He wanted beef. He wanted stuffed goose liver and stuff like that. Stuff that was weird to the North Hollywood kids, who was me. But yeah, I would call beef tongue very consistent. It was just like. It didn't have fatty spots and stuff. It was just like. I know, it was good. It was weird, but it was good.

[Jason Mayhem Miller]

Yeah. And it all depends on how much the cow talked, Right. If it was on the View, then you're gonna get a much tougher tongue. But if it was a cow that sat back and listened, it's Gonna be more tender, gelatinous.

[Adam Carolla]

Like, is that a thing? Cow tongue now, is it making a comeback?

[Jason Mayhem Miller]

It is. There was a video the other day somebody posted so. For two reasons. One, now Korean barbecue and Japanese cooking at tableside is huge. Right. Where you get the plate of the raw meat and then you kind of throw it on the grill yourself and you cook it well. The beef tongue is great for that because it's so marbled and it's got that beautiful connective tissue in there. You slice it thinly, you can grill it, and it's just really rich in flavor. So they're doing a lot of that in the Japanese Korean style cooking. But then also langua tacos. Right.

[Adam Carolla]

Which is the tongue. Taco tacos. I was gonna say that's the LA.

[Jason Mayhem Miller]

Version, because you can get that me for two, three dollars a pound. And the price of everything else has gone up so much. The traditional braised meats, your chuck, your shoulder. Right. Those meats that are more your pot roast.

[Adam Carolla]

So you're about to artificially inflate the tongue. Mark.

[Jason Mayhem Miller]

I'm going to.

[Adam Carolla]

That's cool.

[Jason Mayhem Miller]

That was like. Sounds like my senior prom.

[Adam Carolla]

Nice.

[Jason Mayhem Miller]

But we. So now you got the langua that it all goes from the taco trucks. And then you get like two celebrity chefs.

[Adam Carolla]

They're good, man.

[Neil Giraldo]

I love that.

[Adam Carolla]

I always eat it. Yeah, yeah, yeah. There's trends that are good and then trends are bad. We talked about the little stupid cherry tomatoes and the little jewel blossom things that they're talking about. Don't get them started on them. I'm super angry at those. I went on a crusade to find hash browns the other day. Cause you have to look. So there's things such as, okay, hash browns are the best part of breakfast. And the reason is because they mix with everything else. The egg yol gets in there and the salsa or whatever, Whatever. But it's great. They're the best. Now, if you live in the middle of Malibu, as I did now forced to leave. But I lived in the middle of Malibu, there is no place that serves hash browns. Because it's Malibu. And they do new potatoes, they do breakfast potatoes, they do purple potatoes. They do every motherfucking potato except for the one that everyone wants. And it's funny because it's not me being a weirdo. Everybody I eat breakfast with, I go, you want hash browns? Yeah, they got hash browns. But this place has new potatoes they don't have. And so every place up and down the coast, because it's Malibu and it's highfalutin. They don't want to lower themselves because they're not a Waffle House and they're not at Denny's, so you can't get hash browns. And so I was out on the road, and I said to Mike, we're finding breakfast, but we have to find. We're not doing breakfast unless we got some goddamn. I've been cutting carbs. And I ate a potato. It was heavenly. What kind of potato? Oh, this was like a half. Like a fingerling cut in half. Real classy affair.

[Jason Mayhem Miller]

That's a reimagined potato, is what they like to say.

[Adam Carolla]

And look, here's the deal. Do all your experiments, you want with your purple and your new and your breakfast potatoes, but you have to have hash browns. What's your favorite potato?

[Jason Mayhem Miller]

Well, so all purpose, right? And I agree with what you're saying about hash browns. Hash browns are the conversation piece, because hash browns are not potatoes. Yes, they're potatoes, but hash browns are different. They're their own category. So when I start seeing people mix regular roasted potatoes, home fries into that hash brown category, it's like, no, no, no, no. You can't do that. You can't serve me lasagna and tell me it's pizza. Because the ingredients are the same and hash browns are the same way.

[Adam Carolla]

Yes.

[Jason Mayhem Miller]

There's only one type of hash brown, and it is a deri, the potato latke.

[Adam Carolla]

Oh, the latke. Yeah, that's right. Funny. And taxi, too. Yeah. It's a little milky in the middle, and it's golden on the outside. And that's how we like it.

[Jason Mayhem Miller]

And then where those little edges come out like the sun rays, if you're looking through a telescope, those are the best because those fry a little extra crisp in the butter. And then it's the fat you use, too. Right. So traditionally, in, like, Jewish cuisine, they would use schmaltz, which is rendered chicken fat, so you get that deep and rich fatty flavor in there. Then they started switching to beef tallow 30, 40 years ago in the diners, right? The real diner. Then they switched to the seed oils, and now it's just some butter alternative. It's margarine. But if you find a diner that's doing either toasted butter or beef tallow on their flat top and doing hash browns the right way, you hit culinary nirvana. You're done, you're out. You're done.

[Adam Carolla]

There's another trend that is bothering me, which is I like brussel sprouts. I like that they've had a renaissance. They were. You know, there were a punchline from the 70s where the kids would go, brussels sprouts, eat your Brussels. I don't want the brussels sprouts. It's like gin. Gin and brussels sprouts. They had a day, and then no one drank it, and then no one. Gin. That tastes like cleaning fluid. And now gin's back, you know? So we have a weird, inconsistent relationship with brussels sprouts and gin. We shun it. We embrace, then we shun, then we long for it again. Okay, but you gotta fucking cook em. They do this poached braise thing all the time. And next thing you know, I'm hearing crunching sounds come out of my mouth when I'm eating a half a brussel sprout. And I'm like, oh, you didn't cook them? They go, no, we do this thing where we brown them with bacon or whatever. And I'm like. Like, I want them cooked. Brussels sprouts are hard. Okay, okay, okay. Let's. Let's just. Let's riddle me this, all right? Let's just do a simple thought experiment, Chef.

[Jason Mayhem Miller]

Okay, I'm ready.

[Adam Carolla]

One could enjoy a raw carrot, and one could enjoy a cooked carrot. I happened in. I'll enjoy both. I love cooked carrots with my meal. You cannot enjoy a raw brussels sprout. You can't bite. You can't go buy a brussels sprout and then go, I'm just eating some brussels sprouts here. Like popcorn. It's not doable. So don't make it half cooked. If the uncooked version of it is not edible, then don't make it half unedible. That's all I'm saying. Cook the fucking Brussels sprouts.

[Jason Mayhem Miller]

So I'll take this intellectual adventure to another level, and I'll break it down by what brussels sprouts are. They're many cabbages. Would you take a bite of a raw cabbage?

[Adam Carolla]

No.

[Jason Mayhem Miller]

No. Would you braise cabbage? Meltingly tender, of course. And what's traditionally done with bacon? Caramelized onions. Same with brussels sprouts. If you're going to. If you're forcing me to cook brussel sprouts raw, I'm going to shred them completely or do a nice fine dice on them. I'm going to marinate them like a slaw. I'm going to serve it chilled in a salad so that acid breaks it down. It's the only way I'll eat it.

[Adam Carolla]

Raw.

[Jason Mayhem Miller]

Cabbage.

[Adam Carolla]

I think what happened is they Went. We do this new thing at steakhouses where he take big Brussels sprouts. We cut them in half, and then we kind of glaze them and brown them.

[Jason Mayhem Miller]

They throw them in a fryer. They throw them in the deep fryer, Right.

[Adam Carolla]

But I'm like, you're not cooking them. They're not cooked well.

[Jason Mayhem Miller]

You're overcooking the outside, and the inside's still raw. So if you are gonna do that and you wanna be fancy, you do what's called blanching, where you take the brussels sprouts and you cook them in heavily salted water for about two to three minutes, let them boil. That cooks them all the way through. Then you do the finished pickup and the hot fat, the hot oil.

[Adam Carolla]

What I normally do is I eat one of them at the restaurant. I go, these fucking things are raw. And then I bring them home, and then I steam them at home, I plant them at home. I put a little water in and I finish the cooking process. But that's not part of my job restaurant. I feel like that's on you.

[Jason Mayhem Miller]

Yeah. That's rough, though, because, let's be honest, secondhand Brussels sprouts out of the refrigerator. Your house smells like somebody just took a number seven is there.

[Adam Carolla]

How do these trends get started? And why don't more people complain?

[Jason Mayhem Miller]

They get started by way of usually one or two viral moments. Whether it's a celebrity chef or it's like somebody now. The influence that the Housewives have on TikTok is unbelievable. They'll make something with little popover muffins and some pepperoni, and the next thing you know, some $50 plate restaurant's doing it. So it's one or two people that are just pushing these things into the algorithm, and then everybody wants to do it. That's why if I'm going into menu development mode, I have to go through an electronic just complete. I have to remove myself for six weeks, and I just have to let my inner culinary spirit come out.

[Adam Carolla]

What is. All right, this can be possibly controversial, but, chef, you and I are simpatico on many of these things. That's not because we have the same taste. It's because we're right. But there's fucking mini tomatoes. Okay. Okay, what? And there's no right or wrong answers. Although there may be some wrong answers, I will tell you. But we're connected. What is the best omelet? Like, what is the best stuff for an omelet? And I can move around a little bit with this. I have some lateral movement, like I can go with a Denver omelette. I love onion, and the cheese is good. Ham. I would rather have sausage in there than ham. But a Denver omelette's its own thing. A Spanish omelet's like, fine. I know people order shit in omelets. Makes me angry, because when the person orders the omelet, especially if it's a chick, I go, well, I'm gonna be having a couple bites of that omelette, so I hope you order the right thing. But oftentimes they don't. But what is good? Okay, let's start with somebody ordered an omelette. It was in here. It had American cheese in it. And I was like, oh, fucking really? But sometimes it's not your fault, because they just go, you want cheese in an omelet? And people go, yeah, I'll take some cheese. And they just put the American cheese in there. But what's your omelette? What do you go to? Give me some options.

[Jason Mayhem Miller]

I hate to answer a question with a question, but we gotta at least define what's the structure. Are we talking stuffed and filled omelet or. Or omelette with the ingredients peppered into the eggs? Which I don't like.

[Adam Carolla]

I don't. First off, if you're doing an on top of omelet, you need to say something, because people go, we put the cheese and the tomatoes, and then it shows up and it's on.

[Jason Mayhem Miller]

Oh, you mean literally on top?

[Adam Carolla]

Yeah. I'm like, that's not an omelet. Omelet is a sleeping bag, and you gotta get in it.

[Jason Mayhem Miller]

That's a toupee.

[Adam Carolla]

That's a bad toupee. All right. I mean, traditional in the omelette.

[Jason Mayhem Miller]

Yeah. So that's gonna be the Denver Omelette. You're 100% correct.

[Adam Carolla]

I knew it. Some potty coat.

[Jason Mayhem Miller]

But let me explain why. Let me expl Explain why. There's a reason behind this, because, number one, you need a protein. Okay? So you want to go with the ham because you don't want it to be too overpowering. That could take away from some of the egg and the butter and the richness. You want to have the cheese in there, but you need the aromatic because eggs need something to kind of make it pop.

[Adam Carolla]

A little bit more aromatic is the peppers. The peppers.

[Jason Mayhem Miller]

You get that. Aromatics and the peppers. A little bit of bite. And the only problem with the Denver omelette is it lends an opportunity to screw it up, because you can't throw the ham in raw. You Got to crisp the ham a little bit on the flat top with the peppers, and then you fold it in. Then you can use a cheese that doesn't have the melt factor of an American, like a white, sharp cheddar or even a muenster. And then it melts in with the hot ingredients when you fold it over perfect by the time it hits your table.

[Adam Carolla]

Wow, Denver. Love it. And what do we do beyond that? Like, give me some deeper cuts. Like, I don't. I kind of like ground beef in an omelet, although I rarely do it, but I'm all right with it. I like sausage in an onion, sausage in an omelette. I love onion. I want to put onion on everything. Especially, like, in omelette. Onion is like a food muse. It just makes everyone better. Everything around it just gets better.

[Jason Mayhem Miller]

Yeah, it's a sockle. It's a sockle. It's also, in a way, it's a condiment. Right. Like, the purpose of condiments isn't to cover flavors, it's to amplify flavor.

[Adam Carolla]

Yes.

[Jason Mayhem Miller]

And onions used properly are exactly that. Although they need to be either sliced thinly pickled, or sauteed. You know, a big fat chunk of raw onion, and you're not expecting it. That can ruin the weekend.

[Adam Carolla]

What are some other omelet thoughts?

[Jason Mayhem Miller]

Well, if you're doing sausage, I'm crumbling out of the casing. I'm not being sliced right.

[Adam Carolla]

You want it crumbled?

[Jason Mayhem Miller]

I want crumbled sausage out of the casing. I love mushrooms in the omelettes. Eggs and mushrooms. But the thing with mushrooms is you gotta make sure that they're not bleeding. Right. I call it. I say mushrooms. They sweat a lot and they sit in their juices, and then that starts to taste dirty. So you gotta saute the mushrooms hard, make sure they're crispy, buttery. Get those in the omelet so that there's nothing that bleeds. But let's talk about the eggs itself. You gotta whisk some creme fraiche or heavy cream into the actual egg.

[Adam Carolla]

Oh, really?

[Jason Mayhem Miller]

Right. So you get that fluff factor. Mix the air in there. And then that way, when you're eating the omelette with the ingredients each. But bite is even. Right. There's a calculus to each bite.

[Adam Carolla]

Aha. So a little creme fraiche.

[Jason Mayhem Miller]

Creme fraiche. Whipped in before you cook it with a whisk. With a whisk. Just whisk it. And people cook their eggs over way too high heat. So you gotta start with Low heat on the omelette. Lot of butter in there, because otherwise you're browning the exterior. There's nothing worse than browned eggs.

[Adam Carolla]

Yeah.

[Jason Mayhem Miller]

That's why frittatas and quiches are so bad, is. You know, it's like browned eggs is the worst taste in the world. It tastes like you're eating the bottom of your grandfather's shoe. Which I had to do once.

[Adam Carolla]

So, mushrooms, good. Mushrooms, good.

[Jason Mayhem Miller]

Yep. Caramelized onions.

[Adam Carolla]

Take the. If you're gonna do the sausage, break it up, crumble it.

[Jason Mayhem Miller]

Yeah, yeah. And if I'm doing tomatoes, I'm not doing raw tomatoes. I'm actually gonna do. I'm gonna do a little dash of tomato sauce, sweet and spicy tomato sauce on the inside, then layer over that. So with each bite, you get a little bit of that sauce in there.

[Adam Carolla]

Yeah.

[Jason Mayhem Miller]

That's why ketchup is so good with eggs, because the acid in the ketchup cuts through the richness of the eggs. So you're not overwhelmingly rich, but you can do the same thing without the sugar that is the tomato sauce.

[Adam Carolla]

Now, listen, what you're talking about is awesome. Yeah. It's just never going to happen.

[Jason Mayhem Miller]

Well, it's not going to happen. Generally speaking.

[Adam Carolla]

You could do it at home, but you're going to have trouble conveying it to the guy who Ice is going after right now in that kitchen back there. So he's looking over his shoulder. He's not looking at your tomatoes.

[Jason Mayhem Miller]

That's why it's incumbent upon restaurant owners to set the proper operating protocols, put them in place, and then let the machines, the guys who are just humping food out, follow the right recipe. That's the key right there. But I'll tell you what. When we posted our thing about the steak and the vein, and then I posted it up on Instagram, we talked about this on the strip steak. I said, don't order the strip steak. I'm still getting comments every day with people telling me what an idiot I am. So, you know, we can make an impact here.

[Adam Carolla]

People get. They get tribal, and they get territorial when it comes to food. My feeling is mixed. I think we can look. So, first off, it's called taste. And your taste is your taste, and. And sometimes there's your taste, and then sometimes you're a fucking idiot. You know what I mean? And I can't argue with everyone over their taste, but there are people that like American cheese better than real cheese, and that just makes you fucking retard. That's not counting for your taste. You know, and there are people, like the super chewy kind of middle thick pizza crust that's just doughy and chewy and stuff. Like I look, you want to go thick crust Chicago style, fine. Other than that, you go New York style, but don't go the middle of the road. Chewy crust, but that's your bad taste. But now back to pizza. You brought up. This is very controversial. You brought up wanting the crumbled sausage in the omelet, but then there's pizza with sausage, which I order, and sometimes I get crumbled, and sometimes I get the discs of the sauce. Now, I like the discs better as a topping on a pizza. I've also figured out that the cheaper places that do the crumble traditionally and the discs are the better places. But where do you come down on sausage on pizza crumble or disc?

[Jason Mayhem Miller]

See, I'm an east coast guy, so it was always crumbles. Growing up, the Italian sausage crumbled. Now, I didn't hit the discs until I started moving out west, and I realized the discs. It's a matter of the quality of the discs and the quantity. I think we talked about this in the past. It depends on who's making the pizza that day. You might get three discs or you get 300 discs. And if I do the discs, though, just like the pepperoni, right? I want that crispy pepperoni cup where the oil kind of pools inside of it. So when you take a bite, the.

[Adam Carolla]

Oil drips out cups up on the outside.

[Jason Mayhem Miller]

Not that floppy pepperoni that's undercooked. The same goes with the. If I'm slicing it, I want it to curl a little bit, right? So you curl and you pull some of the juices, and then the cheese oil drips in there. You're good to go on the disc.

[Adam Carolla]

What do we do? I do, like, I rarely do garlic on a pizza, but garlic is probably awesome on a pizza. I just.

[Jason Mayhem Miller]

Garlic.

[Adam Carolla]

Garlic, yeah.

[Jason Mayhem Miller]

Yeah. The garlic should come through in the sauce, right? You know, you don't have to overwhelm everywhere. I know some people are like, you don't like garlic? Go home. You know? Yeah, that works. But, you know, I didn't know. Did you know that Dr. Drew's allergic to garlic?

[Adam Carolla]

Oh, wow. Dr. Drew. Been trying to poison him for years. Dr. Drew says if he touches a piece of garlic to his tongue, he's not right for a few days. Oh, my God. Yeah, I went out to dinner with him in the system of a Down guys at Carousel restaurant. Did you ever get the appetizer I can't remember. Okay, we got two of everything. All right, great. And we were just devouring everything. And I was living with Drew at the time, and he explained to me he was not right.

[Neil Giraldo]

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[Adam Carolla]

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[Adam Carolla]

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[Neil Giraldo]

An expert now on turbotax.com only available with TurboTax Live.

[Adam Carolla]

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[Neil Giraldo]

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[Adam Carolla]

Yeah, after that for a while, which is, if somebody said to me, no more garlic, I would just kill myself. I would, I would. I love garlic so much. And. And if you said no spices, no spice, Dr. Drew cannot do garlic, spice, peppers. It's all gone. It's all off the table for him, which would be a very empty life for me. I'm surprised he can go on, you know, to open a garlic, because for me, it's bloody hands. And I just. What the hell? You mash it. What? What the hell, bro? Unlock the mystery.

[Jason Mayhem Miller]

The trick is you take the whole bulb, right? And then you put all your weight on it and just push it down and go for it. And then they'll all come out, as in one shot, right? And then from there, you just take your knife and you just start going through. And then you can peel them right out. But you got to be bold, you got to be confident. Go for it.

[Adam Carolla]

Yeah. Smash and then spread.

[Jason Mayhem Miller]

And then. Exactly. There's some jiu jitsu in there.

[Adam Carolla]

That's what I mean. A little arm bar on the thing. What's the hot fish right now? Because I have not heard any fish talk. Like stuff. Stuff used to get invoked. Swordfish was a thing for a while. Then we decided something wasn't nice to the swordfish. And then we got into salmon. Salmon got real big and real hot for a while. Then tilapia got really hot, and then branzino got hot. Don't know what the hot fish is, right? Or how we're doing it.

[Jason Mayhem Miller]

Barramundi. Barramundi. As you're seeing a lot more barramundi.

[Adam Carolla]

What is barramundi?

[Jason Mayhem Miller]

It's Australian sea bass. Right. Although it can be it. It's an easy fish to actually farm or wild raise. Right. You can do it in open pens in the, in the wild, or you can do it in a closed contained system. But it's vegetarian fed. Right. So you're not taking fish from the wild wild in order to create a pound of edible fish, which in a way is kind of inherently sustainable. The problem with that is you get lower on the omega 3 scale. But they figured out a way to add it back in some of the fish feed. So you're seeing barramundi across restaurants everywhere because it's incredibly delicious. It's not a muddy tasting fish. Most vegetable fed fish are kind of muddy because they're eaten off the bottom of freshwater environments. But. And it's cheaper, right. It's like six or seven dollars a pound commercially. So restaurants can put that on, put their environmental seal of approval on there.

[Adam Carolla]

Is that a freshwater fish, did you say?

[Jason Mayhem Miller]

It's both. Right. It can be brackish water, which is fresh and salt water. So you can kind of raise it in a fresh water system with a little bit of salt water introduced. So you get, you get a nice kind of oceanic whisper or kiss in the flavor without the mud of a freshwater fish.

[Adam Carolla]

And how do they. What's the way to prepare fish? Because I never, I don't know that much about it.

[Jason Mayhem Miller]

I say, see people try and grill the fish or cook it really hard and make it crispy fish. Fish by its nature is very delicate. So I always say go really low and slow and gentle with a lot of butter, a lot of citrus, fresh herbs, either do it in the oven, do it in a pan, stay away from that incredibly high heat. Because all you're doing with the high heat is just drying it out. And you don't need to dry the fish out to get any flavor. Right. Like you sear hard to get flavor from the browning, but the offset is that it's drying it out. So there's always that balance. But with fish, it's got so much flavor, you don't need to do that. You can do a nice low, gentle cook, which you're seeing a lot more now. Years ago, one of the trends that was big was this olive oil poached salmon where they would actually slow, poach it at like 180 degrees in extra virgin olive oil. And it came out and when you pulled it out, it looked raw, but then you cut into it and it was fully cooked. Wolfgang Puck was doing that and then that. You ready for this one? You know what was born out of that dishwasher? Sand.

[Adam Carolla]

What is that? Where you take salmon inside a foil, put it. Wow.

[Jason Mayhem Miller]

And then you put it in the dishwasher, which runs at like 160 degrees. And it would poach in the dishwasher and it would come out looking like this olive oil poached salmon. So in the 90s and the early 2000s, everyone's like, look at my dishwasher salmon. The true story.

[Adam Carolla]

Wow. Yeah. I remember there was a fish trend 30 years ago where you took foil and then you put a bunch of mayonnaise and a bunch of stuff and lemon and stuff. And. And then you closed it up in the foil and it was like, I don't know, chicken with, I'm sorry, fish with mayonnaise and whatever on it. I don't know. That was white trash special. I love that.

[Jason Mayhem Miller]

I didn't know about the mayonnaise piece. That comes from a traditional French dish called. It was fish and papillote, which is fish and paper. So the idea is whatever you put in there, it flavors the steam and then the steam cooks back into it. And then obviously somebody from Ohio after, added aluminum foil and mayonnaise and Miracle Whip. Yeah. How do you know?

[Adam Carolla]

My mom's from Ohio. So for you, the cookbook. What are some of the staples in the cookbook?

[Jason Mayhem Miller]

So with the cookbook, I just take dishes everybody knows, and then we do them our own way to make it easy and not use a ton of seed oils and processed ingredients. So like the cheez its. Make our own Cheez Its like three or four ingredients. Really easy to make, right? Cheez its, you know. You know, we actually do like some omelette in there. We do the eggs, we do breakfast pizza. How about that one?

[Neil Giraldo]

Mmm.

[Adam Carolla]

What's in there?

[Jason Mayhem Miller]

Eggs on pizza. We do bacon and a couple fried eggs on the pizza for breakfast. Making your own fresh dough. We do a ton of desserts in there. So what I did was it's 50 recipes, but I had my kids, all four kids from 4 to 14, test all the recipes. Didn't work. I said, do it again. Because if you think about it, the 22 year old that just got into or leaving college, he's got the same culinary aptitude as a four year old in many cases. So it's really a grand audience. So if my kids could do it in that age range, then I knew the book would be well accepted by anybody.

[Adam Carolla]

I know you're political as well, and you have a voice for that. I do understand that you run a business and businesses and there's business, there's like a spectrum. You know what I mean? So at the very low end of the spectrum in terms of what you require the government to do is kind of my family. My family was. Grandma worked at the VA administration and mom got welfare and food stamps. So they didn't really scream that hard about why they paying all these taxes, taxes and not getting anything in return because they weren't paying much in taxes and they relied on the government for survival. Then there's a kind of middle road where you're an attorney and you have a few people at work under you and you have to pay payroll taxes and you rent some space out and stuff like that. And that's like you dislike the government a little more because you get hit with these weird taxes and osha. And then at some point you let some guy go and he sues you for wrongful termination even though you didn't know he was gay. And he makes a big fucking deal out of it. And then somebody just goes, just give him 80 grand. It's gonna cost more if he gets into this. And you go, what the fuck kind of system is this where everyone just gets to sue you when they leave? So you learn to hit the government a little more. Then there's like, I run a construction outfit and now you got some permits and you got OSHA and you got. The guy fell off the ladder and he's suing, and now they need an environmental impact report and blah, blah, blah. And you learn to hate the government even more. And then you open a restaurant. And when you open a restaurant, you take all of the employee stuff and all the code and all the health code and all the stuff, and it's all on you and the regulatory system. And that's when you learn to despise the government because of all, all the regulatory system that they're putting on you people. They think I'm bullshitting. I just went out. I've worked every single weekend the last three weekends and shows, shows, shows. I've been all over the place the last three weekends and people go like, well, who's the winner in this equation? Is it me? Is it my kids? Is it my ex wife? Yes, they're all winners because I'm out working. But the real winner is the government. At least, at least I know Them it's the government where Corolla's working another Sunday and we're wetting our beak. And then people want to know why I'm the problem who chooses to fucking work. Eric, My grandmother never worked a weekend her entire fucking life because she worked for the VA in Westwood and they ain't open on Saturdays. Or if they are, she ain't coming in. So fuck y'all, number one, because we're keeping the lights on around here. But when you open a restaurant, that is the perfect storm of governmental intrusion, because it goes from the food that's being inspected to the physical space that is being leased or rented or bought and the taxes and the whatever, to the payroll to the permits necessary to open the second story. They. And yes, you hate the government because you should hate the government cuz they're insanely intrusive and greedy. And that's how mild mannered chefs over here turn into Waco and Ruby Ridge. Angry patriots.

[Jason Mayhem Miller]

Yeah.

[Adam Carolla]

So how close are you to overthrowing the government, Chef Gruel?

[Jason Mayhem Miller]

I'm right up at the window right now determining what hammer's gonna break the glass. So, I mean, and I've been railing about this for years and I was, you know, I was always involved and interested in politics, but strictly from understanding the framework, right, of how to operate business better by dodging some of these barriers. When it comes to the restaurant industry, every single piece of the restaurant industry comes directly back to the government. Or rather I could flip that upside down and say, bring up any political issue, even on a federal level, and I'll bring it right back down to the restaurant. Because as you say, we are the primary filter through which every single topic can directly connect to the government. Why that's important, important is there's a world in which people understand when it comes to restaurants, politics is all about kind of this obfuscation, right? They purposefully make it complicated so people don't understand what's going on. When I bring it back to food and restaurants, a lot of people who know nothing about what's going on in the government, they say, that doesn't sound right. I see my local restaurant owner, I buy that piece of food at the grocery store and then suddenly now they're understanding how bad the government is. And the government woke up to that when I started speaking as this kind of celebrity chef.

[Neil Giraldo]

Whoa, whoa, whoa.

[Jason Mayhem Miller]

This guy is more dangerous than this political pundit or Ben Shapiro or this podcaster because what he's saying makes sense and people can understand it. So we gotta come after him, which, I mean, I talk about this. Newsom came after me through the pandemic with the Labor Commission stuff. We talked about this before. But even about four weeks ago, they start going over the, what was it, Randy? Economy does the whole new recall Newsom thing. He had asked me to speak there. I wasn't able to. Something happened with my kids that day. My name ended up on the press release, right? But I wasn't there. I had nothing to do with it. Press release goes out that afternoon. I get a phone call from my chef. He goes, the ABC's here alcohol beverage Commission. I said, why? I said, anonymous reports from up above that you're serving low quality alcohol and pouring it into good bottles. So they come in, they do an hour long audit. She's like, not only is it excellent, you guys are running a clean shop, running a clean operation. And the reality is we know where that came down from. That came down from the governor's office or somebody within his orbit making false reports. Two weeks later, I go on a Fox show, health department shows up. Why are you here? You just gave us our permit two weeks ago. Oh, well, somebody told me to swing by. It doesn't stop, right? Doesn't stop.

[Adam Carolla]

It's also, for some reason, it's okay with a lot of Americans to have their government essentially weaponized to harass people that disagree with them, which is disgusting to me. And more people should be insanely outraged by it, yet they don't really care. Because what I figured out is as long as it's their people harassing the other people who didn't vote for their people, they seem okay with it 100%.

[Jason Mayhem Miller]

That's also why we need to be careful if the party that we like is in charge, because then if we start to set standards, then they are gonna keep pushing them forward and pushing them forward. Now, that doesn't mean we don't fight back. We just have to be creative about the ways we do it. We don't want to legislate that fight into code because that same code is going to ultimately be used against us. Because then there's a certain point at which you can't turn it around. And that's where we are in California. They've gone so far, and it is galvanized into the actual kind of rubric of the way in which they manage California, that even if Tomorrow it was 90% Republican, let's say, or liberty minded, I don't even know if they could get through the gauntlet of power against the people that's been stitched into the not literal, but in some cases, constitution of the way in which they operate. And we see it clearly as restaurants. We're the first people they hit. Because you talk about the money. Lauren was just going over the numbers with me. She's my wife, she runs payroll. And she goes, you know how much we paid the government last year, just in payroll alone? And mind you, we're going week to week to. Are we going to be able to make payroll this week because costs are so high? We paid over $300,000 to the government last year. That's just payroll. That's none of the other permits, taxes. That's strictly payroll. $300,000, that's just one of my restaurants. Think about that. Where's that money go?

[Adam Carolla]

Damn. I was thinking about this the other day. Tell me if you would do this. I had this thought, la, first off, California, who the fuck knows? I don't even. I mean, you just pay. You'll never go to sleep at night, if you think about it. But a couple years ago, I owed the government $2 million in taxes and I sold a warehouse and I paid them their $2 million in taxes. And I was thinking about it the other day because I was thinking about Doge and money going here, and money or 40, 26 billion dollars on homeless or the train to nowhere is running 80 million dollars over budget or billion dollars over budget. I was just thinking about all the insane waste, just monetary, through the roof. We do stuff like we buy every kid a tablet from Apple and then at some point they lose the tablet. We pay more than retail for it. But anyway, I was just driving along and I had this hypothetical thought, said I cut the government a check for $2 million, which, by the way, I do feel like I should get perks for that. No one else does. But name me a place that doesn't work that way. If that was a casino, I'd be getting free cocktails and a comp suite and a couple of whores sent over. So, okay, pardon me, I'm crazy, but I pay the government a lot of money and I feel like I should be able to get someone on the phone when I call 911, but that's me. Okay, now, I was having a hypothetical thought, said I just gave the government $2 million a couple years ago. Now that money is. Who knows? Who cares? I don't know. Went to Ukraine, went to the homeless kid who wasn't homeless, but he's working in a different name. Go look at Doge stuff and figure it out. So I thought to myself, adam, would you rather. Now, either way, the $2 million is gone. Let's just do. Hypothetically, you're out $2 million. I'm out $2 million. Right. Would you rather be out 2 million and. And the government gets the 2 million, or you're out 2 million, which you will be anyway. But the tunnel, the Towers guy who builds the houses for the homeless veterans and the veterans that have been injured on the battlefield, that guy gets $150. And I realized I'd rather. Either way, 2 million are coming out of my bank account, but I'd rather give the tunnel to Towers guy. 150 bucks. That money would go further than the 2 million that the government is just gonna piss away. I have no idea what they're doing with anything. It's insane. And when you start paying them, you kind of wake up to the fact that not only are you paying them, but at some point, an adversarial relationship has been spawned where they're now harassing you because the people who would like to cook hot dogs with bacon on it out front of the Staples center and pay no taxes and pay for no health inspectors and have nothing, the government is completely fine with them. But it's you, chef, who they will be paying a visit to, because maybe you spoke out against some of this stuff and it is nefarious. It's not that much different than third world countries. It is weaponized against its own citizens, and it's fucking bullshit. And just because you may be listening and you may agree with that shit does not mean it's good. And if you have a spine and some dignity, you will stand up to it. Thank you.

[Jason Mayhem Miller]

Using your analogy, there actually is a solution to all of our problems there that's pretty simple. It would just never get executed because there's no brains in government. But everybody is willing to, in your case, spend that 2 million. They said the 2 million's gone. Hypothetically, I get it, right? Let's say it's a. And let's say it's 50,000 or 5,000. I actually think the American people would be okay generally paying taxes if they knew that they got to choose where it went. So imagine a world where there's 200 privately run organizations of completely diverse missions, and you can say, okay, I want 5,000 to go to, you know, Bob's nonprofit. I want 2,000 to go over here to help, you know, put bathrooms in by the sports stadium. Or you pick. If you get the pick, then you get an annual report from them. I think the lion's share of people would then be okay saying, all right, I paid that money. I see where it went. I got the annual report just like any other investor would in a small business or in a nonprofit. And that would actually solve the entire kind of mental. This war that we're waging between, oh, you don't want to pay your fair share, which is all emotional, right? Like, that's emotional manipulation. Because at the end of the day, a lot of people would pay it if they knew where it was going.

[Adam Carolla]

An investor, government.

[Jason Mayhem Miller]

You're saying it's private. It's private, Right. Everything's private.

[Adam Carolla]

Well, the aforementioned Dr. Drew tells me all the time, he goes, I don't really mind paying taxes in New York because I see where the money goes and I enjoy it. I feel like I get some use out of it. But he says, in la, it's just potholes and garbage everywhere. And it's like, where is this money going that we pay so much into?

[Jason Mayhem Miller]

Yeah, yeah. I mean, like I said, I think everybody's willing to ante up a little bit, but when it starts getting taken advantage of, you just gotta kinda cut it off. And right now, that's why Doge is so amazing. I mean, look at it from a restaurant perspective. If I walked into a business and they said, look, I'm losing all this money, but I got all this sales, what's going on? And I've been in this situation as a consultant, right? And I've looked in and I said, well, they're stealing liquor, they're giving away free food to get bigger tips, and they're just walking out with food from the back door. I'm firing everybody, right? Bring in three or four new people. Get the restaurant running up to cruising altitude. Now Suddenly, they're dropping 15% again to the bottom line, and everything was good. That's Doge. Right now. That's Doze. He's walking into a restaurant. People are stealing food, drinking, giving away stuff. So. Right. They get a bigger tip.

[Neil Giraldo]

Oh, yeah.

[Jason Mayhem Miller]

They didn't like table 13, so I'm going to comp that. And then suddenly, table 13 tips them 50%. We all know how that works.

[Adam Carolla]

Interesting.

[Jason Mayhem Miller]

On the backs of the business owner. That's Doge. It's a real simple idea. But once again, they purposefully try and confuse. Elon is a chef or the. You know, he's the Steven Seagal chef of the government right now.

[Adam Carolla]

Yeah. Under siege.

[Jason Mayhem Miller]

Under siege, yeah.

[Adam Carolla]

All right, should we take a break? We'll do a little news and we'll do that right after this. O'reilly oh, oh, oh. O'reilly Auto Parts. Wow. Yeah. You know the jingle. Yeah. They're in the business of keeping your car on the road. O'Reilly Auto Parts offers friendly, helpful service and the parts and knowledge you need for maintenance and for repairs as well. I've always been a fan of O'Reilly. You know, I like the ranch. Used to use the one over in North Hollywood, then it was the one up in La Canada La Crescenta. When I used to live out there. I was working on my stuff and always using O'Reilly. Whether you're a car aficionado or an auto novice, you're going to find the employee at O'Reilly Auto Parts to be knowledgeable, helpful and best of all, they are friendly. So stop by O'Reilly Auto Parts, do it today. Or you can Visit us online. O'reillyauto.com Adam that's o'reillyauto.com Adam so what is a mechanic, an auto shop owner in Georgia, taco restaurant operator in Arizona and a life saving medical innovator in Tennessee have in common? Well, they're all small businesses and they're all thriving on TikTok. She Mechanic AZ Taco King and CPR Rapp are all just three of the 7.5 million businesses across the US that are using TikTok to compete and grow from family run establishments to entrepreneurs. 74% of businesses on TikTok say the platform has allowed them to scale their operations, increase sales and expand to new locations. And that growth means jobs. Today, millions of businesses on TikTok employ more than 28 million people and counting. Small businesses thrive on TikTok. Am I right, Dawson? Lesson Learn more about Tick Tock's contribution to the U. S economy at tick tock economic impact.com Pluto TV is the place for movie fans like me and TV fans like me. They've got something for everyone and it's totally free. You can binge laugh out loud sitcoms like Frasier and re watch cult classics like Higher Learning. Whether you're in the mood to solve.

[Neil Giraldo]

A little crime before bedtime with NCIS.

[Adam Carolla]

Or Tracker or curl up with a surefire hit like Forrest Gump Run Forest. Pluto TV has thousands of movies and.

[Neil Giraldo]

Shows all for free.

[Adam Carolla]

Pluto TV Stream now pay never.

[Jason Mayhem Miller]

In the spirit of Murrow, Jennings Cronkite.

[Adam Carolla]

Here'S another great moment in local news. Everybody here in the studio, a moment of silence. Pooters is closing.

[Neil Giraldo]

All of them.

[Adam Carolla]

What maybe I did love their wings days. Yes, they had great specials.

[Neil Giraldo]

The Wings.

[Jason Mayhem Miller]

The Wings.

[Neil Giraldo]

Yes, the Wings.

[Adam Carolla]

Well, slow.

[Jason Mayhem Miller]

Yeah.

[Adam Carolla]

Just want to keep you abreast.

[Neil Giraldo]

That's a great moment in local news.

[Jason Mayhem Miller]

Now back to the Adam Carolla Show.

[Adam Carolla]

All right, Mayhem. What's in the news? All right. State of the Union, of course. Here's a preview for you guys. He's going to be. Looks like focusing on his successes in immigration. There's record low crossings here. In February, it fell to 8,300, down 94% to 140,000 last year. Yeah, well, listen, okay, this is my sad opinion, but it happens to be true. If somebody gives a shit about something, they can fix stuff. If you got me. If I just became mayor of Los Angeles, I would go, what the fuck's going on with the traffic? Why are people turning right on a red? What's up with these fucking red turn hours? Why are they staying red? How come no one uses their signal? How come nobody? And shit would get better? Because that's what I care about. Now, I may not do a lot for the trans community because I don't give a fuck about the trans community, but I do care about traffic. And everything I hate is garbage everywhere. And I would just be going, this whole fucking place is. Is. It's too much garbage. What are we doing here? Get Bette Midler to adopt this lane in the 101 and let's get this shit picked up. Whose area is this? Like I would go find out. Sun Valley, Sunland, Pacoima. Whose stretch of fucking the freeway says, who are. What's your name? Okay, you're the mayor. Clean your shit up. Clean your fucking shit up. And do it now. And then things will get better. Trump cared about the border. Yeah, Biden, they didn't care about anything, especially the border. And neither did Kamala Harris and neither did any of the Democrats. So they don't care. So nothing happened. And by the way, they lied the whole time. Like, well, Congress needs to pass a bill, or you could just do it as a president. Well before. Which is what Trump wrote. Let me get some more of his successes. The ICE arrest surge, they increased 600% compared to Biden. With over 20,000 illegal immigrants arrested by ICE in a single month remain in Mexico is reinstated. The policy. We know what it is. They stay there until they can get things sorted out. Cartel leaders were extradited. President of the United States secured extradition of 29 Mexican drug cartel bosses to face charges for their crimes in the United States, including one accused of killing a DEA agent. The Lake and Riley act was signed ensuring that ICE will detain illegal immigrants arrested or charged with theft or violence. And honoring the legacy of Lake and Riley was killed by an illegal who had previously been arrested but never detained by ICE. The migrant shelters closed. Tariffs have been implemented 25%. I don't know about this tariff thing because I hear back and forth about it. Yeah, it's very fluid situation. We don't know whether there will be at the time of this airing. We don't know if that will be actually implemented yet. I think it is. Okay, but I'm not an expert at tariffs. I hear this group say it's a bad idea. I hear this group say it's a good idea. At a certain point, I think what you have to do, regardless of who's your person is you just go, look, I trust this person. I think they know what they're doing. The last guy was brain dead and corrupt. So that's kind of a one, two punch of negativity. So when he could think lucidly, then he got his son. Take the rest of the time, he's just fucking up the country. And then his junkie son and his crazy wife were running the show. So it's all better than that. This is basically what my take, my ticks. I'm now realizing I don't think Biden was doing anything that had to do with governing. So everything's going to be better than him. Now, as far as who's ever taken his place, you have to go, look, the last head coach we had on this football team went 2 and 14 for the last four seasons, right? And we got a new guy and the new guy is doing stuff. Some of it you agree with and some of it you don't understand. But at a certain point you go, it's his team. He won a lot of games at his last job. You're going to have to just step back and trust him. He wants to go for an, you know, onside kick in the first quarter or he wants to go for fake punt even though they're up 13. You know what? Sounds unconventional, but the guy's a winning coach and you just gotta step. And you hired him, you're just gonna have to step back.

[Jason Mayhem Miller]

He's putting the waterboy in as the quarterback and everybody's yelling about it. But, you know, this is like one of those amazing, heartwarming stories where like, suddenly then the waterboy becomes the popular quarterback and the guy won. And it's like, we doubted you but you won. Tariffs economically can be analyzed day in and day out through every single textbook as being something good, something bad. Everyone's got an opinion. If you look at it through an economic prism, it's not. This is not about the economy, as ironic as that sounds. Tariffs are not about the economy. It's about leverage. Negotiation is about leverage.

[Adam Carolla]

Well, that's the other thing, too, is you go back to the coach analogy. You go, it's fourth and seven, and then they're on the wrong side of the 50. And he's going for it. What's he crazy going for it? And you're like, no, he's trying to draw him off sides, you know, and you go, what's he doing going for it? No, he's not going for it. He's trying to draw them off. So there's a strategy within the strategy, and it's also strategy that the coach isn't going to talk about, because the coach isn't going to go, I'm not really going for it on 4th. I'm just sending the team out there. No, he doesn't want that information out. Trump said it all the time when he would say. Someone would say, like, Biden would go, we don't want. We want peace with and we want to start a whatever, and we want to help this group and sanction that group. And Trump would always go, why are you telling them what you're going to do? Stop telling them what you're going to do. These are people who want us dead or we're at war with these people. Don't tell them what you want them. Make them think what you're going to do, but don't tell them. Get them off balance. So I wouldn't take the guy literally, and I would assume there's a method to his madness, whereas the last guy, we just had madness. There's no method, just the madness part. Yeah, I'm sure we'll have a whole report on the State of the Union address tomorrow. Yeah, he really. Who's gonna get lippy? Like, what Democratic chick is gonna try to get a name for herself by standing up and yelling some something good?

[Jason Mayhem Miller]

Oh, Jasmine Crockett.

[Adam Carolla]

Jasmine Crockett.

[Jason Mayhem Miller]

I mean, you said standing up. I mean, Adam Schiff's already standing up while he's sitting down because his neck is going higher than a giraffe. So he's yelling. Yeah, he's looking over the crowd. And then you're going to have probably.

[Adam Carolla]

AOC throw a snowball 2 to 1.

[Jason Mayhem Miller]

It's funny how AOC has kind of become like the. Has been now. You got even crazier personalities out there and she's lost her zing. I saw her on. Was it PBS or npr? And they're asking her questions.

[Adam Carolla]

She had a baby, so don't. She did. There you go. Did she have a baby? Wait, I don't know.

[Jason Mayhem Miller]

I thought that was it.

[Adam Carolla]

No, she.

[Jason Mayhem Miller]

It's a good point.

[Adam Carolla]

Right? Any minute, listen. Okay, so here's the thing. You need to be a little bit crazy. You have to be a narcissist. You have to be crazy. And you have to also have no sense of yourself to just get in and start screaming about shit all the time, especially shit you don't know about, which is everything for them because they're dumb. So she used to be able to do that. AOC was good at just getting on and yelling about stuff, but sort of like the douchebag dudes you fought in high school, you run into them when they're 50 and they're like mellowed out. Like they just lost some testosterone. They've loved and lost a little. They've been divorced all of a sudden. The dude who is the aggressive douchebag is sort of mellow now. And time tends to sort of mellow people. She's mellowed a little bit. And yeah, I saw her on npr. But there's two phenomenons you're experiencing. One is AOC has kind of, I would say, lost her fastball, but she never had a fastball, but she lost her screwball, which is her being a screwball and liking to talk about shit all the time.

[Neil Giraldo]

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Available with TurboTax live, full service, real time updates only, an iOS mobile app. See guaranteed [e-mail] guarantees she's also. What you saw in NPR is also. There's a second part of that which Is, since when has NPR ever asked the Democrat a question?

[Jason Mayhem Miller]

True.

[Adam Carolla]

And so she's like, what's going on?

[Jason Mayhem Miller]

Yeah.

[Adam Carolla]

And so she's like, wait a minute. It I go on NPR so you guys can nod and ask me softball questions and what are you doing asking a question now? So they get fucked up because they go, look, I'm not going on Hannity and I'm not going on Fox because those guys are going to ask questions. So I'm not going to do that. I will go to the friendly confines of npr. NPR got the message that you guys need to start actually functioning. You need to actually perform a function. At some point you have to do some news instead of partisan cheerleading. So she goes to NPR and the guy asked her a question about the border or question about lawfare and she's like, bob, we're friends. I thought we had an agreement. She's probably kicking him in the shin going, what the fuck is going on? It said NPR in front of the building. You ask me softball questions and I don't answer them. You can find that, Dawson, it was kind of funny. So she seems like somebody gave her half a quaalude and she's just kind of like, yeah, first off, maybe she's just tired of defending insanity. Maybe she's. She got tired of it, but she's lost a little.

[Jason Mayhem Miller]

Yeah, it's the spices. Right. She's four year old paprika. You buy the paprika, you crack it open fresh and it's smoky and it's bold and then you leave it in your pantry drawer and you want to make chicken paprikas four years later and it tastes like cardboard.

[Adam Carolla]

Yeah.

[Jason Mayhem Miller]

Four year old chicken paprika.

[Adam Carolla]

Yeah. She looks like paprika, but no zest.

[Jason Mayhem Miller]

Yeah, yeah.

[Adam Carolla]

Zest is gone.

[Jason Mayhem Miller]

She's got the label on the outside. It's a little worn off, but. And there's clumps on the inside too. Clumpy.

[Adam Carolla]

Chicken paprikasha. You gotta make it, man. And yeah, so AOC is not praying, but we have her on npr. Is a funny. I don't know if we have the clips we're talking about, but it's funny. It's a. The clip would be. The headline should be, guy from NPR does his job. That should be the headline.

[Jason Mayhem Miller]

And he felt bad about doing it.

[Adam Carolla]

You could tell, you know, I. You had a recent dispute, if that's the right word, with Tom Holman, the president's homeland security czar, so called. You held an online forum, a know your rights forum. That he didn't like. What were you doing? What was your goal as you saw it? My job is to educate and act as a liaison of critical information to my constituents. And I was informing all of my.

[Neil Giraldo]

Constituents of their constitutional protections, and in particular.

[Adam Carolla]

Their. Their constitutional protections against illegal search and seizure in the United States. Holman was upset, I suppose, because he felt that you were giving advice to.

[Neil Giraldo]

People who were here illegally.

[Adam Carolla]

Were you? I was giving advice to all of my constituents, yeah. He said he was going to report to her even that he did reach out to the Department of Justice. Have you heard from the Department of Justice? I have not. And I intend on reaching out to.

[Neil Giraldo]

The Department of Justice to inquire.

[Adam Carolla]

All right, you can find the Lawfare one. Cause that's the one. She looks bad. She looks like she's melting.

[Jason Mayhem Miller]

He asked the question twice more pointedly the second time. And she got pissed.

[Adam Carolla]

That's where she's interesting. Right? So the way they would do it in the past that I always love is they'd go back when Biden and Kamala Harris, they'd go, kamala first. They'd couch it this way. There are those on the right who say the border is porous. What do you say to that? She goes, the border has never been more stout. They go, mm, I hear Joe Biden celebrating a birthday. And that's how it works. They ask the question, they don't fucking ask the follow up question. And then they move right on. So they don't like the fault. But the one about lawfare, Dawson is in there. That's where she just like, I don't know, I should just get pregnant. She's tired. You're right. Told you she's tired.

[Jason Mayhem Miller]

Yeah. Diluted paprika.

[Adam Carolla]

Diluted paprika. Oh, we have the NPR one about Lawfare. Yeah. This is one where she just looks like, I don't know. Aren't you supposed to just ask the one question? Defeated, by the way. Most people only have enough bullshit for the first round of questioning. Yeah. When I was on a commercial flight. I've told you this a million times during COVID And I was like, I was in first class. I was like, I'm getting a drink. I want vodka, soda water and lemon. They're like, we don't have lemon. I go, you have lime? No, we don't have lemon or lime. I go, why not? She goes, we pulled it off during COVID I go, what's citrus have to do with COVID And she goes, I don't know. And walked away. You need round two chamber. Do you know what I mean?

[Neil Giraldo]

Yeah.

[Adam Carolla]

Well, I don't know. I'm not a physician, but I hear that the acid and the citrus, it's.

[Jason Mayhem Miller]

All about the ph.

[Adam Carolla]

Yeah. Nothing Democrats, when they go to npr, they got the first round of bullshit, and they don't have the second round chambered because there's not going to be a follow up question. But now there is. All right, here it is. Sorry. By the way, how do they prepare? I think they look to the possibility of litigation.

[Neil Giraldo]

I think they're saying, you know, do.

[Adam Carolla]

We have the best teams possible in order to carry out our work? Some Republican or many perhaps will be watching this, listening to this and thinking, wait a minute. Actually, you're the ones who are prosecuting us. You are the guys who are weaponizing the Justice Department. How would you respond to somebody who may be thinking that? In what way?

[Neil Giraldo]

In what way is it. It is the very presence.

[Adam Carolla]

Putting Trump on trial would be their example, I suppose. Yes. I mean, here's the deal. In the United States, there is a.

[Jason Mayhem Miller]

Jury where we are judged by our.

[Neil Giraldo]

Peers, and he was found guilty in.

[Adam Carolla]

Court on 34 felony charges. If people want to say it was weaponized, I mean, it is hard pressed to say that there's a partisan argument for that. You have Senator Menendez, famously. The question is, how'd he get to court? I look like he was found guilty. Yeah, because you guys trumped up charges and dragged him to court. That's why. Yeah, she's good. You're right. She's lost her fastball. She's left with her screwball hairs. That's all she's got. Yeah, yeah, I know. Sometimes times dumb people say things to try to jar thoughts in their next thought. So it's like, you got to figure, a lot of people go, look, these thoughts, they're like stalactites hanging on my brain above my mouth. You know what I mean? And if I could just knock one loose, it will fall into my mouth and then I would spit out something. Good. Great strategies on the podcast.

[Neil Giraldo]

Yeah.

[Adam Carolla]

So they go, here's the deal. Come on, come on. Land on my tongue.

[Jason Mayhem Miller]

She was hoping for something.

[Adam Carolla]

Something's got to break off and land in my mouth.

[Jason Mayhem Miller]

Yeah, no, no, nothing internal or external. Like she was hoping maybe a light would fall. The guy would have a heart attack.

[Adam Carolla]

Anything. Yes, there's acts of God, but whatever.

[Jason Mayhem Miller]

Happened to just being open, honest and transparent? It's so easy. I tell my servers this all the time in a restaurant. Right. Somebody complains about a steak, a fish, Something's overcooked. Don't sit there and litigate it. Right. Because those are their feelings. Well, did you cut in the center? Because if you cut at the end, then maybe it's overcooked. Or are you sure? Because medium rare does have red. Oh, you don't like it? We're gonna make you a new one right now, and we're giving you 50% off, period. Done. Three seconds. Done. Over. New food on the table. Most of the time, they'll actually tip more. People who have problems, and it's quickly resolved without any bullshit, are actually happier customers.

[Adam Carolla]

They appreciate it.

[Jason Mayhem Miller]

Yeah.

[Adam Carolla]

Yes. Now, agreed. The worst anyone can do. And they do it here, but they do it in restaurants a lot where you go, I asked for no mayonnaise on that. And they go, you didn't say that. Yeah, okay, all right. Okay.

[Jason Mayhem Miller]

When you're right, you're still wrong.

[Adam Carolla]

Yes, yes, there's that. There's the other one that is always funny because I keep telling you guys, they got the lamb, lemon, and the lime, and they can't differentiate anymore. And they start swapping out lemons for limes, and they bring you a lime in your drink. When you ask for a lemon, there's a new middle ground where they turn it into a tie. So you go, give me a Diet Coke with a lemon, and they bring you a diet Coke with a lime. And then you go, could I get a lemon instead of lime? She goes, oh, you want butter? No, bitch. I didn't want both. I wanted the one with the lemon in it. But you didn't bring that one. And I didn't want to yell at you, so I just went, could you bring a lemon? But don't turn this into I want both. I said, lemon. You brought lime. You can't remember. And that's the new world we're living in.

[Jason Mayhem Miller]

That's why all restaurants, all food service, everything is going to be automated going forward. I know you hate the kiosks, and people hate the motorized this or the mobilized this that. Everything is going to be computer.

[Adam Carolla]

I'm laughing. I'm. I'm laughing at the kiosk because me using the kiosk is not a time saver for the business I'm frequenting. I was literally at the Vegas airport. I was either Austin or Vegas a few days ago. And there's something that's funny with the self checkout kiosk is I was just buying an unsweetened iced tea, but they have a person. It's the same person who stands by Home Depot when I go to check out. And I go, you want to do the self checkout? And I go, y'all use the self checkout? And I go, okay, no, don't. No, you can't wipe. You can't swipe the credit card through your butt cheeks. You got to put it in the machine. And I go, oh, okay, yeah. And I do it and then they. Then I stare at it and it goes. I go, what? They wants to know if you want a receipt. Oh, oh. And they reach over and they put. Yeah, I'm at the airport. This chick is just doing. She's pushing everything. I'm just standing there and I'm going, what do I do? No, it's asking you if you want a receipt. It's asking if you need a bag. And I'm like, I don't see where. Completely defeated the spirit of having this automated thing. Because it's a woman, she did everything.

[Jason Mayhem Miller]

That's. They're getting you ready. See, that's version 1.0. Airports now is in Newark last week. You ready for this one? One full store. Nobody in there. Sandwiches everywhere, Chips, bags, sodas, you name it. Okay. I walk in, you put your credit card on top, okay. Automatically charges you $1 and knows it's got the balance. However they do it, you walk in, you grab everything you want, you walk right back out. When you walk out, it charges to your card.

[Adam Carolla]

Really?

[Jason Mayhem Miller]

Nobody? I didn't interact with anybody. It was 1:00 in the morning, Newark Airport. I got six sandwiches, two bags of chips, and I'm pretty sure that I got some mascara.

[Adam Carolla]

Someone was smoking pie.

[Jason Mayhem Miller]

Yeah, I wanted to see if it worked right.

[Adam Carolla]

I know. After I passed the kiosk where the lady was doing all the work for me, I passed another one and it was manless. There was nobody there. What is the go to airport sandwich? When you got to get the prefabber?

[Jason Mayhem Miller]

That's a great question, by the way, because it's something we deal with all the time with the family, the kids, everybody. Because, you know, we're all going to take a bite of it, so we got to all like it. It is the marble rye turkey gouda sandwich that's in every single airport.

[Adam Carolla]

Specific.

[Jason Mayhem Miller]

Yeah, because that's a specific brand that I think they'll like. Whoever has the contract for sandwiches in all airports, you can go to the specific restaurant that maybe has their own. But in the general store, I forget the name of it. They've got that one. It's Marble rye. It's turkey and it's smoked gouda and they put the sauce on the side. So if you don't want the mustard or you don't want the mayonnaise or your kids don't. It's perfect. Sam. Sandwich.

[Adam Carolla]

Smart, Shrewd. I'm with you. You know, like I like a tuna sandwich, I just don't want one that's been sitting at an Airport for 11 hours before I get there. The turkey, the gouda. Can't go wrong. Put the condiments on the side. Smart. All right, let's do one more.

[Neil Giraldo]

All right.

[Adam Carolla]

In a disturbing development out of here In Los Angeles, 30 juvenile detention officers have been indicted for illegally orchestrating, allegedly orchestrating and encouraging so called gladiator fights amongst youth detainees in Los Padrinos Juvenile Hall. Oh, you gotta some leaks gonna happen. Yeah. So they just fight in the rec room. Yeah, apparently that's what's been happening. They were encouraging the kids to fight over nearly 70 times. So yeah, this is a normal thing, a normal part of the culture here in Los Padrinos Juvenile Hall. We're rehabbing these kids now. I'll say, let's break down the fight film mayhem. Because you could do it. Can I say this? All right. Yeah. I used to teach boxing. All right, lift everybody. You gotta get that front hand working. You can't just cock the hammer on the overhand because. Because you can just look at the guy who's only throwing the overhand. It doesn't find its target, you know, See the height differential played a factor here especially. And the footwork, the footwork on the smaller fighter. But get the jab working. Yeah, exactly. Yeah, you got to pop that out there. Send it out. Yo, yo. It a bit kind of, you know, put it into an uppercut, put it into a hook. Yeah. These kids are just flat rock em sock em robot fighting. I like, like it's a female guard that's refereeing now. Yeah. Wow, that is awesome. It's a female. Like when you just said the guards at the detention juvie, I. These are dudes, right? No female guards running the show. Yeah, it was a lot of. And 30 of them got unpaid leave. They're out. They're out of a job right now while they finish this investigation. Yeah, as you can see. See. Yeah, it's kind of disturbing. You know, I, I know I spend most of my life in a fight gym and this is not a fight gym. You know, it's some kids that are out of battle. It's unclear what the rules are you get a plate of food, you go out and throw a couple of punches, and then you go back and sit down and eat your shit on a shingle. I don't. I don't give it. The rules are for the fight is that they're just keeping. One gets Shark Tanking them. You know what I mean? One guy just stand in and we call that. It's called bull in the ring. Exactly. Yeah. So we call it Shark Tank mma. Like, you Shark Tank them. You put them through a bunch of training. Let me.

[Jason Mayhem Miller]

And then he got his food. See? Yeah, Let me see that.

[Adam Carolla]

That was fight. This guy. This guy want to catch a fade, as they call it in the streets. He wants to catch a fade with everybody before they get their lunch. Oh, this big guy. Oh, wow. The form is. The form is pretty bad. He's kicking. All right, here's what I'm unsure of. With people, there is a camera everywhere, all day, all the time, everywhere. Why in modern America with a camera everywhere? Are we trying to get away with shit anymore? Now look, I get it. You live in Los Angeles, you're a homeless guy, and you want to go be a porch pilot, fine, we'll film you. But then we're not doing anything about it, so who cares if there's a camera? You just go up to the porch and take what you want. No, no, there's part. There's big investigations on this kind of thing. Yeah, but if you work somewhere and you want to take a piss in the coffee pot, that's different, because there's gonna be film of you doing it. That's the thing. Why don't these bitches know they're in a facility that has cameras in it? Yeah, but if no one ever checks the cameras, and this is part of the culture, and I'll say, like, as far as being incarcerated culture, like, this is something where that guy did something wrong to all the other students here. Oh, I see. So his punishment, straight justice to a fade with everybody in the dorm. Oh, that's why the one guy had to pay it. Okay. You had to pay the tax. Well, in which case, I'm for it. All right, let me give some plugs, chef. Love seeing you online. Love the spirit. Love the presence. You're inspiring, man. You're inspiring. I can't wait to make an omelette.

[Jason Mayhem Miller]

I appreciate it.

[Adam Carolla]

Andrew Gruel's family cookbook, out as we speak. Rumble Cooking with Gruel. What's the website we should go to?

[Jason Mayhem Miller]

Well, for the cookbook, it's www.AndrewCookbook.com pretty simple to the point. Website ChefGruel.com or AmericanGravy.com for more of the shows. And I'm on X at Chef Gruel. And there we go.

[Adam Carolla]

And the new Bourbon three quart Bourbon that is Neil Giraldo. You know him from lots of stuff, but I guess Pat Benatar, probably the most great dude. Fun time me Phoenix. Coming up, Desert Ridge Improv and then Desert Ridge Improv and then Desert Ridge Improv. That's coming up March 14, 15, 16 and then Tacoma. After that. You can go to amcrol.com for all the live shows and until next time, this time for Chef Gruel and Neil, Geraldo and mayhem. Say it. Mahalo.

[Neil Giraldo]

Pick up your phone and leave us.

[Adam Carolla]

A voicemail at 888-634-1744 and get tickets to see the Ace man at AdamCorola.com Pluto TV is the place for movie.

[Jason Mayhem Miller]

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