Cold Sears, Hot Takes and the Air Fryer Apocalypse

Summary

Podcast Summary: "Cold Sears, Hot Takes and the Air Fryer Apocalypse"

Podcast: The Clay Travis and Buck Sexton Show (iHeartPodcasts)
Date: October 16, 2025

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Episode Overview

This episode, guest-hosted by chefs Lauren and Andrew Gruel, is a wildly entertaining and insightful exploration into trending food stories, contemporary challenges in food culture, and broader societal observations. The co-hosts, blending playful banter with serious commentary, delve into recent California wildfires and the role of government, the evolution (or regression) of stadium food, favorite Halloween candies, the effects of modern food influencer culture, and end with practical cooking advice and lighthearted personal stories.

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Key Discussion Points & Insights

1. Food as a Unifier & the Cultural Lens (02:34–03:21)

• Central theme: Food touches everyone’s life, acting as both a mirror and a unifier for broader societal issues.
• Notable quote:
  “I always say that food is the great unifier. It's also the vehicle through which you can understand everything happening in the...” — Andrew Gruel (02:40)

2. The Palisades Fire & Government Failures (04:20–10:59)

• Story recap: Discussion of the Palisades wildfire, initially attributed to “climate change” but later revealed as arson. The Gruels criticize the delayed response, government mismanagement, and the politicization of disaster.
• A strong case for local stewardship and the failures of distant bureaucracies:
  • Overregulation by California agencies (CEQA, Coastal Commission, etc.) slows or prevents meaningful fire prevention.
  • Private citizens and businesses are best positioned to understand and protect their environments, but they’re often sidelined.
• Memorable moment:
  “The feds caught him. I think that's an important distinction to make. This wasn't the state of California.” — Andrew Gruel (04:36)
• Community response praised: Instead of relying on the government, immediate aid and cooperation came from locals.
• Notable quote:
  “The last person to respond or the last entity to respond is the government. The first people to respond are always gonna be the community. Nonpartisan.” — Andrew Gruel (09:46)

3. Barbecue in California – Or the Lack Thereof (11:00–12:28)

• Discussion about the underwhelming state of California barbecue compared to other regions, with a playful jab at "liquid smoke."
• Notable quote:
  “California barbecue is the land of liquid smoke.” — Andrew Gruel (11:15)
• Lauren’s honesty about restaurant chains: “I don't not like it.” (Lucille’s BBQ) (11:14)

4. Stadium Food: From Unique to Dismal (14:08–18:41)

• Topic: Evolution of food at sporting events, transitioning from local variety and excitement to mass-produced, bland fare.
• Focus shifted to drinks/alcohol at stadiums, often to mask the poor quality of food.
• Overpriced, uninspired staples (“the hot dogs just sit in a steam table for three hours,” (16:25)) are now the norm.
• Lack of effort to include diverse local cuisines.
• Notable quotes:
  • “What's happened with sports food... is that it’s really distilled into one flavor of junk.” — Andrew Gruel (14:26)
  • “Imagine a banh mi at the stadium.” — Andrew Gruel, on missed culinary opportunities (17:34)

5. Halloween Candy — Nostalgia and Ingredient Changes (18:41–25:14)

• Exchange of favorite Halloween candies (Charleston Chew and 100 Grand Bars), with anecdotes about how legacy brands have changed for the worse (“They were dry. They weren't as caramelly as I remember.” — Lauren, 19:26)
• Discussion about the impracticality of “making your own healthy Halloween candy” for most families.
• Trend of modern Halloween: ‘Switch Witch’ and parents encouraging kids to trade their candy for toys.
• Funny moment:
  “Reese’s penises, whatever it is.” — Andrew Gruel, misspeaking (20:10)
• Choking hazards and parental anxiety over hard candies, told through personal scary experiences (22:35–23:29).

6. WTF Segment — Legislation for Appliances in Rentals (25:14–27:53)

• Bill requiring California landlords to supply refrigerators and stoves (starting in 2026).
• Both hosts question the need for legislating what is already standard and advocate a free-market approach.
• Notable quote:
  “Let the free market do its thing. If there's a landlord that's not providing a stove or a refrigerator, that's a pretty junky landlord.” — Andrew Gruel (25:42)

7. “Sharpen Your Skills” — Cooking Tips (27:53–30:29)

• Debate the timing of salting eggs before scrambling (Andrew: Do it! Lauren: Don’t!).
• Andrew’s technique: salt and milk denature proteins, resulting in softer, moister eggs; recommends low and slow cooking for creamy texture.
• Escoffier’s legend: best eggs slowly cooked in a bain marie/double boiler.
• Practical tip:
  “You want to pre salt your eggs as you're whisking them, in addition to hitting them with a little bit of milk... Then once again, starting with a medium to low heat pan.” — Andrew Gruel (28:32)

8. “86 It!” — What Should We Get Rid Of? (30:34–34:10)

• Lauren: Glamorization of dangerous stunts on social media; kids putting themselves in real harm for likes/views.
  • Recent story: 13-year-old girl subway surfing for TikTok dies.
• Andrew: Current influencer culture in food — “artists” demanding free meals, staging elaborate photos, then wasting food. Laments decline from OG influencers who valued the meal/story.
• Notable quote:
  “Now it's like, I wanna take my photo and I'm out. I wanna make money on my social media off of your food. And I'm gonna throw the food away. Cause I'm wasteful.” — Andrew Gruel (33:14)

9. Closing Discussion — Food, Community & Common Ground (34:17–35:25)

• Answering food questions could be its own show; cooking at home brings family together, improves health, and bridges divides.
• Notable quote:
  “I've always said you could take the two of the most diametrically opposed personalities... and put them, have them sit down, eat together over a meal and all they can talk about is food. That's it. And I guarantee you they will find so much common ground.” — Andrew Gruel (34:45)
• Joke about inviting Gavin Newsom to French Laundry.

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Notable Quotes & Memorable Moments

| Timestamp | Speaker | Quote | |-----------|-----------------|-----------------------------------------------------------------------------------| | 02:40 | Andrew Gruel | “Food is the great unifier...vehicle through which you can understand everything.”| | 04:36 | Andrew Gruel | “The feds caught him. This wasn't the state of California.” | | 09:46 | Andrew Gruel | “The last entity to respond is the government. The first...is always the community.”| | 11:15 | Andrew Gruel | “California barbecue is the land of liquid smoke.” | | 14:26 | Andrew Gruel | “It's really distilled into one flavor of junk.” | | 17:34 | Andrew Gruel | “Imagine a banh mi at the stadium.” | | 19:26 | Lauren Gruel | “They were dry. They weren't as caramelly as I could remember.” | | 20:10 | Andrew Gruel | “Reese’s penises, whatever it is.” | | 25:42 | Andrew Gruel | “Let the free market do its thing... that's a pretty junky landlord.” | | 28:32 | Andrew Gruel | “Pre salt your eggs as you're whisking them, in addition to...a little bit of milk.”| | 33:14 | Andrew Gruel | “Now it's like, I wanna take my photo and I'm out... gonna throw the food away.” | | 34:45 | Andrew Gruel | “Two diametrically opposed personalities... put them...over a meal...common ground.”|

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Important Timestamps

• 02:34–03:21: Food unites all — opening thoughts
• 04:20–10:59: Palisades fire, California bureaucracy, failures of government
• 11:00–12:28: Barbecue in California debate
• 14:08–18:41: Stadium food disappointments and potential
• 18:41–25:14: Halloween candy traditions and safety concerns
• 25:14–27:53: WTF—California appliance mandate for landlords
• 27:53–30:29: Cooking tip: Scrambled eggs technique (salt early!)
• 30:34–34:10: “86 It!” — dangerous social media stunts, influencer wastefulness
• 34:17–35:25: Food as the bridge for community, closing remarks

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Takeaways

• Food culture intersects with politics, business, and personal lives — but is ultimately a force for community and understanding.
• Stadium and institutional food suffers from corporate consolidation and lack of local innovation; the co-hosts urge a return to local flavors.
• Social media has both connected and corroded food culture, leading to both dangerous behavior for clicks and wasteful influencer practices.
• Practical advice is offered: from scrambling the perfect egg to finding more wholesome Halloween candy alternatives.
• The Gruels conclude with a call for more home cooking, family mealtimes, and reducing reliance on arbitrary government intervention in daily life.

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For listeners who missed it:
This episode serves up a generous helping of food-centric news, lively humor, and sharp cultural critique—mixing playful spousal banter with real expertise, ending with practical takeaway tips and a reaffirmation: food brings us together, even as the world gets ever more absurd.

Transcript

[Lauren Gruel]

This is an iHeart podcast.

[Ryan Seacrest]

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[Scott Hanson]

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[Andrew Gruel]

Limu is that guy with the binoculars watching us.

[Scott Hanson]

Cut the camera. They see us.

[Andrew Gruel]

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[Scott Hanson]

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[Matt Rogers and Bowen Yang]

This is Matt Rogers and Bowen Yang from Las Culturistas with Matt Rogers and Bowen Yang.

[Andrew Gruel]

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[Matt Rogers and Bowen Yang]

Yeah, I mean if you want to get into some touchscreen technology, how about the smart charging case? Clear sound? These are not standard things. You're only going to get them with The JBL Tour Pro 3, baby.

[Andrew Gruel]

And I love the sound of JB Owen. These earbuds are packed with innovation because you can't stand out by following others.

[Matt Rogers and Bowen Yang]

Touchscreen Smart charging case for one touch control, instant EQ customization, true adaptive noise canceling and the one of a kind audio transmitter which can plug and play with everything from game consoles to in flight entertainment. What more could you want? First doesn't follow. Grab a [e-mail].

[Lauren Gruel]

Hey everyone. Welcome back to American Gravy where food meets fun and flavor meets the the absurd. I'm Lauren.

[Andrew Gruel]

I'm the absurd.

[Lauren Gruel]

Oh, I'm Lauren Gruel.

[Andrew Gruel]

Oh, I'm Andrew Gruel.

[Lauren Gruel]

And today we're diving into some of the funniest, strangest, and most mouth watering food stories making the rounds.

[Andrew Gruel]

Look, food has gotten crazy. Everybody's trying to push the envelope way too far. The beauty of food, though, is that it touches everything and everyone. So obviously our stories are gonna go beyond food, but we'll bring it back to food. That's the centerpiece. I always say that food is the great unifier. It's also the vehicle through which you can understand everything happening in the. Because everyone touches food in some way or another, including the supply chain and at the end of the day, what they're eating. So we're really excited to have you. We are incredibly grateful and thankful that we have this opportunity to be talking food with all of you. And for those of you that are listening for the first time, welcome. For those of you that are back, welcome back. Hope you had some good meals along the way.

[Lauren Gruel]

I hope they use some of your. What is it? What is that?

[Andrew Gruel]

My quick tips? No, sharpen your skills.

[Lauren Gruel]

Sharpen your skills.

[Andrew Gruel]

Yeah, we got to sharpen the skills. We were talking about ground beef last time we talked about the cold sear. We actually did a video on the cold sear.

[Lauren Gruel]

I actually use the cold sear.

[Andrew Gruel]

I know, I came. So the cold sear, which is kind of just in recap, is my way of, like, cooking protein. Starting off in a cold pan as opposed to a hot pan, and then bringing the heat up towards the through the cooking process and searing it at the end, similar to the reverse sear, but only in a pan. I came home the other day and Lauren had some chicken. She cooked it and I'm eating it. I'm like, this is great. She's like, do you know what I did? And she gave me this little wink. I said, you did the cold sear, didn't you?

[Lauren Gruel]

I did do the cold sear. And I used a carbon steel pan. Which you also recommended last episode.

[Andrew Gruel]

Yeah, that one came out of left field. Sorry about that. We weren't supposed to talk about the pans, but I realized we need to talk about the pans. Talk about the pans, talk about the pans, talk about anything. We're just mic popping, as Carolla likes to say. Pop. Yeah, there we go. All right. So what's going on these days?

[Lauren Gruel]

Okay, well, they caught the guy who allegedly started the horrible fires earlier this year.

[Andrew Gruel]

Yeah, the Palisades fire. So they were actually able to catch climate change.

[Lauren Gruel]

Yeah, I love that that's what they blamed it on. But no, it was a gentleman who is now behind bars.

[Andrew Gruel]

Well, the feds caught him. I think that's an important distinction to make. This wasn't the state of California. The feds actually had to come in and catch this guy.

[Lauren Gruel]

Well, it was like a crazy story because didn't they. Did they already know he was there?

[Andrew Gruel]

I'm pretty sure, yeah. I think he was. Oh, he was already invested. He was interviewed or investigated and he.

[Lauren Gruel]

Was the only person there. And this fire that he started was started on January 1, which then wasn't fully contained. And then we had the high winds that just created this catastrophe.

[Andrew Gruel]

The Santa Ana winds. Yeah, which they knew were coming, by the way. We knew the Santa Ana winds were coming. We knew that there was a fire. That is a key piece of this, is that the fire actually was. It was. It was basically still alive from the original fire and then it spread by virtue of the Santa Ana winds. Obviously a complete tragedy. I think that it is important that we're still investigating it, that they're pushing forward on, trying to figure out who and why and how. And ultimately the goal here would be push away all the politics of this. The goal is to put a plan in place in order to prevent a fire like this from happening again. But it seems as if politics are being emulsified into this conversation as usual.

[Lauren Gruel]

I just don't understand why they wouldn't go out of their way to do anything in their power, you know, to prevent this in the future. I feel like they haven't done anything.

[Andrew Gruel]

Well, that's the bigger conversation here, right. And this is where we can bring food into it is, is that there's been a process over the past 10 or 15, 20 years to really ignore the land and to crush the businesses of the people who are inherently, you know, built to respect the land. Farmers, ranchers, fishermen, etc. And to move that power, to move that stewardship from the individual or from the landowner, the private landowner, or ultimately the people in a community to some kind of a priori government entity. So the joke I make, or, and so not really a joke when it comes to seafood, is that the fishermen are the best ones to be able to be managing the ocean, because it is in their interest to keep our fish stock sustainable so that their children and future generations can continue to fish that particular stock or species when it's being managed by some government agency in Washington, D.C. through a spreadsheet. They don't know what's happening on the ground. Same applies to business. Right? Nobody talks to us about how to draft legislation when it comes to small businesses, restaurants, Specifically, instead, you've got somebody who's never run a business, knows nothing about how to operate a business, their team members writing the bills for businesses. Let's use California. From Sacramento to California. Well, the same applies. So what you see is that there's this government approach, an absent government approach to managing the land, when a lot of true environmentalists have been saying we need to clear the brush, we need to make sure that the water rights are there and that we've got private property rights and that we can manage our property without some outside government agency telling us what to do and what not to do. And then we find out that all of the procedures that they had put in place to either prevent or, or at least stop these fires were empty. Literally.

[Lauren Gruel]

And isn't it, correct me if I'm wrong, but isn't it ceqa?

[Andrew Gruel]

CEQA is. Yeah, yeah.

[Lauren Gruel]

And they hold up everything in court.

[Andrew Gruel]

Yeah, it's an environmental qualification study that.

[Lauren Gruel]

So then by the time, you know, they can't get the brush cleared or whatever it is because it's in court.

[Andrew Gruel]

Well, there's so much. There's ceqa, there's the California Coastal Commission, there's carb, there's all of these like single letter agencies in California that get in the way of any process, any procedure, any development, any progress. Right. Now what I find really interesting about ceqa, and this is something that I can bring into play from a city council perspective, is that they are now exempting builders and developers from the CEQA analysis because citizens, they realize they put in all these agencies to stop progress and to stop building, to stop development. But what then citizens were doing is that they were using CEQA as a basis upon which they could actually sue developers to stop building in their communities. But as we know, it's in the government's interest to jam down housing, specifically affordable housing, into communities, specifically along the coast, because that's how they pushed them in there. So what they did is in the process is that then you'd have these private citizens that didn't want the development suing, using CEQUA and saying, you need to do an environmental review and eir, all of this stuff. So then the government was like, oh shoot, our own agency is working against us. Our own, you know, measure is now working against us. So we're going to give exemptions to all the builders on ceqa. Right. So that's a very interesting way in which it's like their own tool was turned against them. So then they legislated to stop the tool. But sorry, I've digressed on this. I think it's just interesting to understand the way in which the government works only for their own interest. And we've lost the ability as residents to be able to have a say in those, you know, kind of that. That government calculus. And then we have this massive fire. We all knew what led into it. Now we have an individual, and they blamed it on climate change for so long, but now we have an individual who started the fire. And it had to be the feds that came in and actually shined the light on that, because the state of California wasn't doing anything to really forensically determine how the fire started, who started the fire, when, where.

[Lauren Gruel]

It's all very unfortunate, and I can't even believe it's been how long. And there has been no progress.

[Andrew Gruel]

Really, there hasn't been progress. And this is obviously near and dear to us because when the fire started, we knew there was gonna be an issue, which is when we started our fire Fund. And we were able to bring products and food and money and give people a place to stay and bring it up and work with the Dream center to bring it up to Los Angeles to the. Directly to the firefighters and the fire lines to the shelters through the Dream center, et cetera. Because we said, we know that in the face of a catastrophe, the last person to respond or the last entity to respond is the government. The first people to respond are always gonna be the community. Nonpartisan. I think the warm and fuzzy feeling of what happened in the aftermath, the immediate aftermath of the fires, was actually watching communities come together to help their own.

[Lauren Gruel]

Yeah.

[Andrew Gruel]

And that's kind of the takeaway or the thesis here, is that the people in the community are always going to be there to help each other, whereas the government seems now conditioned to politicize things to the degree that they only help certain groups based on what their political posturing is. And that's the unfortunate reality. So I think there's some closure by virtue of the fact that they arrested the arsonists who started the fire. But I still think that we need to do a lot more.

[Lauren Gruel]

I agree.

[Andrew Gruel]

Why isn't there much barbecue in California?

[Lauren Gruel]

What?

[Andrew Gruel]

That's my transition.

[Lauren Gruel]

I don't know. Good question.

[Andrew Gruel]

All you got is Dickey's Barbecue, which is the Fast Cabin bar. You got barbecue?

[Lauren Gruel]

Lucille's.

[Andrew Gruel]

Lucille's, yeah. Do you like Lucille's?

[Lauren Gruel]

I don't not like it.

[Andrew Gruel]

I always say California barbecue is the land of liquid smoke.

[Ryan Seacrest]

Ugh.

[Lauren Gruel]

I love a good barbecue, though.

[Andrew Gruel]

I know, but there's the land of liquid smoke. Liquid smoke, for those of you who don't know, that's actually something you can buy at the store. And it's really just like. It would be as if you took the char left on the inside of your grill lid and then you liquefied it and put it in a bottle. And when you drop it into your food, it immediately tastes like smoke, but it tastes like fake smoke. It is fake smoke. And there's like a lot of sodium in there. And I'm pretty sure there's MSG and there's like caramel coloring.

[Lauren Gruel]

All the fun stuff.

[Andrew Gruel]

Yeah, the land of liquid smoke. Because the smoke. Because there's not real barbecue now. There's. There's a few good, real barbecue spots. Portso's is great.

[Lauren Gruel]

Yeah, there's a few one offs. For sure.

[Andrew Gruel]

There are one offs.

[Lauren Gruel]

Yeah. We got to go to the great state of Texas to get some good barbecue.

[Andrew Gruel]

Yeah, I like Texas barbecue. I like North Carolina barbecue. A lot of people think of barbecue as the sauce. Barbecue is the process by which you're grilling and smoking. When it comes to barbecue sauce, I don't like the sweet and sticky barbecue sauce. I like the vinegar based barbecue sauce. You get more of that in, like your Carolina barbecue. But in Texas, I think you get more of that sweet and sticky sauce, but you get really good barbecue. Obviously across the board in Texas.

[Lauren Gruel]

Oh, my God, now I'm hungry.

[Andrew Gruel]

I know there's a few we took. So when the pandemic hit, we got went and got an RV because they cost virtually nothing.

[Lauren Gruel]

It was like, I'm not kidding. What was it, like $13 a day. And then insurance was like $7. And we definitely got the insurance because we have four kids. But it was like $20 a day.

[Andrew Gruel]

Yeah, it was $20 a day. So we just drove around. We left California, we drove all around. New Mexico, Texas, Colorado. We went Utah. Yeah, we up all the way through Utah. And what we would do is we were basically just targeting barbecue spots. And then we would go in and we would get the barbecue. I mean, pounds and pounds and pounds of barbecue. I've never seen Lauren eat so much meat. It was like Adam Richmond.

[Lauren Gruel]

Well, I was also pregnant.

[Andrew Gruel]

I was pregnant too.

[Lauren Gruel]

Yeah, we touched on that last time.

[Andrew Gruel]

We did.

[Lauren Gruel]

We had pregnancy. What did you.

[Andrew Gruel]

I had pregnancy cravings.

[Lauren Gruel]

No, but you said you felt pregnant.

[Andrew Gruel]

I felt pregnant. It is true. Hey, men, you know, send me a message. You know what I'm talking about, right? Feeling pregnant. When your wife is pregnant, you're tired you're broken, you're emotionally distraught. Your belly always feels full.

[Lauren Gruel]

Oh, give me a break. Yeah, give me a break.

[Andrew Gruel]

Do you know what I saw the other day on the news? The menopause.

[Lauren Gruel]

What's menopause?

[Andrew Gruel]

So menopause for women. What is menopause?

[Lauren Gruel]

Hormonal changes, okay? They fluctuate drastically.

[Andrew Gruel]

So now there's this thing called menopause. It's basically like a man's midlife crisis.

[Lauren Gruel]

Which is also your testosterone.

[Andrew Gruel]

Testosterone could drop. So many other hormones could drop, okay? So when you see me sweating in the middle of the day, freaking out, stressing, anxiety ridden, crying, sitting in the corner, holding myself, eating barbecue, just understand that I could be going through menopause.

[Lauren Gruel]

He's going through menopause.

[Andrew Gruel]

She's not really having this one. So I'm going to move on. We are in the midst of playoff season when it comes to baseball. And baseball is the one sport I follow and I follow it closely. I love baseball. America's pastime. Our team, unfortunately is out. The Yankees.

[Lauren Gruel]

Don't want to talk about it. I'm so sad.

[Andrew Gruel]

I know. I think everybody just threw something at the, at the screen, at the microphone. But the thing about sports when it comes to food is that I used to get excited about going to sporting events, right? Baseball, hockey, basketball, et cetera. Because there was like, you would go, I grew up in Jersey, right? We'd go see the nets, we'd go see the Knicks, or we'd go to other basketball teams, the Celtics, what have you. And there was different food in different stadiums. And like the hot dogs didn't taste the same at each place. Something's happened with sports food over the past 10 to 20 years that has really distilled into one flavor of junk.

[Lauren Gruel]

Well, I feel like, well, at least at the stadiums we go to, I feel like they have more of a focus on the drinks to get people.

[Andrew Gruel]

What's the focus though? They have a big drink?

[Lauren Gruel]

No, they have all these like fun, like Micheladas and like all these other drinks and specialty cocktails. And I think their goal is to get people drunk so when they eat the food, they don't realize how bad it is.

[Andrew Gruel]

That's actually a good point. You're right. Angel Stadium, there's so many different liquor vendors all the way throughout. So you walk through, you're right, you get the Michelada, you get the big fat cans, you get the, you get the beer, the craft beer. They have brought a lot of craft beer brewers in there. That is a very good point. You make. Now, I will say, for example, like Melissa's World variety produce, they have a lot of fresh food that they bring into the stadiums. And, like, those little snack, grab and go snack areas, I don't think those are highlighted enough. And there's a couple good food items at, like, Angel Stadium, but by and large, the main vendors, the main kind of, like legacy food vendors, where you go up, you get the popcorn, the hot dog, the cracker jacks, peanuts, the nachos. It's always the same. It's always the same. It's horrible. It's. The hot dogs just sit in a steam table for three hours. They're $9, $11 for a small hot dog. Now, you can't even get ketchup or mustard on the hot dogs because they don't allow you to have the packets because they're trying to save money. So you got to go over to the little Stuba. You got to go over to the stand to go squeeze.

[Lauren Gruel]

Yeah. You're waiting in line. Yeah, Everybody has their stuff everywhere. You're, like, spilling ketchup all over yourself.

[Andrew Gruel]

And we've got four kids, so, you know, four kids, four hot dogs. Lauren eats one, so that's five. I eat seven. Right. So now we're talking about 12 hot dogs that I got to carry, and I've got to individually slather the ketchup on each hot dog, then carry it back to. Okay, sorry. Why is stadium food so bad?

[Lauren Gruel]

I don't know.

[Andrew Gruel]

Well, I'm going to tell you why. Because it's the same reason why food is so bad at all institutions, schools, hospitals, you name it, is because what's the food is secondary. They want to make their money on everything else, including the alcohol. So they bring in, like, one big vendor who's gonna manage and handle all the food service. If I'm going to a stadium, let's say in Orange county, you've got 20, 30 chefs that you can bring in to each run their own little food stand in there. Like, contract it out. Let them come up with their own menu. There's such amazing food through Orange County, California. You've got the largest Vietnamese population outside of Vietnam in Westminster, Fountain Valley, Garden Grove. Right. Bring in some Vietnamese. Imagine a banh mi at the stadium.

[Lauren Gruel]

Oh, that would be fantastic.

[Andrew Gruel]

Just contract it out. They take a percentage of sales and every single stand. Not everyone, because some people still want the basics, which keep them as the basics. But every other stand or so should be a specific local food vendor.

[Lauren Gruel]

Well, there are some.

[Andrew Gruel]

There's A few.

[Lauren Gruel]

There's a few. But then you have to. They're on only certain levels at a certain spot. It's not like you, you know, you get out of your seat and go walk. And then there's like, you know, 12 of the same, you know, food vendor or whatever over.

[Andrew Gruel]

We went to an Anaheim Ducks game, preseason game, and it's the same thing, right? You get the California Pizza Kitchen pizza, and it's like $23 for a microwave pizza. It's probably the worst pizza I've ever eaten in my life, yet I still continue to eat it because even the worst pizza is still better than nothing. Then you go, you get the microwaved hot dog. So you're dropping a pretty $100 bill.

[Lauren Gruel]

You got the popcorn that's been sitting out forever.

[Andrew Gruel]

Yeah, exactly. I'd rather grind that up and bread it on chicken and have popcorn chicken. Just throwing a little tip in there. So I don't know what's going on with sports food, but I think that we need to make a change. If we're missing something here, let us know. Hit us up, tell us where we need to study, find, follow, et cetera. We're coming into Halloween.

[Lauren Gruel]

We are. We love Halloween as a family.

[Andrew Gruel]

I'm a Halloweener.

[Lauren Gruel]

Oh, yes, you are. All right. So speaking of Halloween, Andrew, what is. If I could ask, what is your favorite Halloween candy? If you have one.

[Andrew Gruel]

Charleston Chew.

[Lauren Gruel]

What the heck is a Charleston Chew?

[Andrew Gruel]

What?

[Lauren Gruel]

What is that?

[Andrew Gruel]

What are you, a communist?

[Lauren Gruel]

I've never heard of.

[Andrew Gruel]

You don't know what Charleston Chew is?

[Lauren Gruel]

No.

[Andrew Gruel]

Charleston Chew is this like chewy chocolate covered marshmallow inside. It was like yellow with blue writing. You've never heard of a Charleston Chew? No, nobody gives them out anymore.

[Lauren Gruel]

That's probably why I've never heard of it.

[Andrew Gruel]

What's your favorite Halloween candy?

[Lauren Gruel]

Okay, mine was the Hundred grand bars, but they did something to them.

[Andrew Gruel]

What did they do?

[Lauren Gruel]

I don't know. Last year when I was like scouring through the kids Halloween bags, I ate a couple and they were just not the same. They were dry. They weren't as caramelly as I could remember, if that's.

[Andrew Gruel]

A lot of these legacy brands do change their ingredients frequently. And whether they up the high fructose corn syrup. What do they change the ingredients? It's not like they're changing the fundamental recipe. They're just adding a new, cheaper chemical to the candy bar.

[Lauren Gruel]

Yeah, it was horrible. I was super disappointed.

[Andrew Gruel]

Well, all right. So, you know, we're all into Maha stuff and we want to eat healthy. The problem is, is that when it comes to, like, Halloween, that one off, right? Everyone's like, well, make your own fresh Halloween candy. And I agree with that. We've done a lot of videos showing you how to make your own Reese's peanut Butter cups. Showing you how to make your own Reese's penises, whatever it is.

[Lauren Gruel]

And I knew you were gonna say that.

[Andrew Gruel]

Reese's Pieces. Sorry.

[Lauren Gruel]

Well, and the thing is, too, you know what Halloween is like the. You know, the one time a year, like, we don't care. Like, the kids, whatever. I don't care if they eat, you know, their weight worth of candy, which sounds horrible, but it's like Halloween. Like, that's what we grew up with. Like, I'm not gonna, you know, make them eat a freaking cutie.

[Andrew Gruel]

Those little oranges I always loved. It was like, we'd go to the house, they'd give you, like, the pretzels.

[Lauren Gruel]

Oh, my gosh.

[Andrew Gruel]

Or a. Or they give you, like. Like a small leaflet, like, religious handout.

[Lauren Gruel]

I swear, one year, somebody was handing out, like, celery sticks and peanut butter, and I was like, what is happening? Our poor kids.

[Andrew Gruel]

Raisins. Ants on a log. But here's my point, right? What I'm getting at is most families aren't gonna do that. It's gonna cost more. They're not gonna have the time. I think that that's like, elitism at its finest to be like, go make your own Halloween candy. You can't do that. But you can look for, like, local candy makers, maybe try and find, like, boutique type candy. There are a few candy stores here in Orange county that feature, like, those old school sugar daddies, like Charleston Chews. Well, that is Orange county has a lot of sugar daddies. And I'm not talking about the candy bar, but there. There. There used to be, like, if you go back in history and you look at all the candy companies, like, there were so many different types of candy, and now all you get is twizzlers, M&MS, Skittles, Milky Way, Snickers, Kit Kats, Twix and Hershey. Like, that's it.

[Lauren Gruel]

That's it. Jolly Ranchers.

[Andrew Gruel]

Nobody's giving out Jolly Ranchers. I actually don't mind Jolly Ranchers.

[Lauren Gruel]

Well, they scare me because they're a choking hazard.

[Andrew Gruel]

That is true. Lauren's worried about choking hazards, which I think is great for mothers.

[Lauren Gruel]

Mothers, because our kids have choked.

[Andrew Gruel]

I know that's true. Do you know that William wants. I took him to the dry cleaners. I took him. Our son. Yeah, William. Everyone knows William. So William. I took my son to the dry cleaners. Well, I didn't take him to the dry cleaners. It wasn't like, hey, buddy, we're going to the dry cleaners. And he was excited. I was going to the dry cleaners. And they had the little. What are the mints, Right. With the red and the white circles. And he. The guy gave him one when I had my back turned. And William actually started choking on it. And I had to give him the Heimlich or the gentle Heimlich. This was. Remember, he was two. Two or three. It was the saddest. Like right now, I'm getting a little choked up. It was the saddest, scariest experience of my life. So parents of the kids, be careful with those.

[Lauren Gruel]

And I'll tell a story too. I mean, this is. I'm totally. Whatever. I was 18 years old. I was getting my eyebrows done. I'll never forget it. They had a bowl of candy when you went to check out, and there was a little girl watching, like her mom was getting her eyebrows done or something. And she's staring at me, and she just has tears flowing from her eyes. She's not making a sound. She must have been three, four years old. And I realized, oh, my gosh, she's choking. I literally gave her the Heimlich. I'm 18 years old. I was so, like, shooken up from that. I'm like, oh, my gosh. And her mom still has no idea I just saved her daughter's life. She's oblivious, sitting in the chair, getting her eyebrows done. But those hard candies scare me.

[Andrew Gruel]

I know.

[Lauren Gruel]

So don't give out hard candies and.

[Andrew Gruel]

Get your eyebrows done. Because if Lauren hadn't been getting her eyebrows, she hadn't been getting those caterpillars killed, then she wouldn't have been there to listen, save that little kid.

[Lauren Gruel]

I mean, it all happened for a reason. Why I wasn't.

[Andrew Gruel]

Mom's in the background getting a Brazilian while her kid is choking.

[Lauren Gruel]

Yeah, it was scary.

[Andrew Gruel]

So what the fork? Wtf?

[Lauren Gruel]

That was a really sad transition.

[Andrew Gruel]

Yeah. Let's lighten us up here. Into what? The fork? Wait, hold on. We never concluded though. So go try and find some botiki candy. Like, obviously, you know, we give you the get out of jail free card for maybe indulging in some of the candy. Try and limit it. Go for those that don't have the artificial colors in there. If anything, I would say, like, stick with the chocolate. But the other option is that have a pre party or a post party where the kids are splitting their candy up. And then you can make something fresh and fun and we'll post some recipes. But chocolate covered apples, Your own little caramel apples.

[Lauren Gruel]

A lot of people now are doing. They're having their kids give them all the candy. Cause there's a switch witch. Have you heard of this?

[Andrew Gruel]

No.

[Lauren Gruel]

The switch witch. So you. The kids.

[Andrew Gruel]

Sounds delicious.

[Lauren Gruel]

The kids give the parents the candy, and in the morning, the switch witch. It's like a tooth fairy. Oh, a witch brings you a toy.

[Andrew Gruel]

Jack's tooth fell.

[Lauren Gruel]

I know, okay, but brings you a toy, so you give them all your candy in order to get this toy. So that's how parents are convincing their kids to give up their candy.

[Andrew Gruel]

We're bribing our kids by creating false idols.

[Lauren Gruel]

And I just. I end up just taking it all to the restaurant and give it to our employees partially.

[Andrew Gruel]

But the funniest thing is, within 24 to 48 hours after Halloween, Lauren will be like, oh, I'm taking all this candy to the restaurant. And then I'll go into her car. And it is. There's just candy wrappers strewn from wall to wall as if she was just okay sitting there watching the Hallmark channel, eating bonbons.

[Lauren Gruel]

It's only the chocolate. The good chocolate. It's like, it's only Twix or 100 grand. But like I said last year, I was pretty disappointed.

[Andrew Gruel]

Twix are disgusting.

[Lauren Gruel]

What?

[Andrew Gruel]

How the heck do you like that?

[Lauren Gruel]

Speak for yourself.

[Andrew Gruel]

Anything with a wafer. Like, I just. First of all, I hate the word wafer. Second of all, I hate things with wafers.

[Lauren Gruel]

Stop saying wafer.

[Andrew Gruel]

Wafer. What the fork?

[Lauren Gruel]

What the fork? All right, so our what the fork? Story is. Governor Newsom signed Assembly Bill 628, which requires California landlords to supply a working refrigerator and stove and rental units, starting with leases on or after January 1, 2026. What do you think about that?

[Andrew Gruel]

Well, okay, so I do think that if you're renting someplace, it's always nice to have a refrigerator. So I, you know, I don't want.

[Lauren Gruel]

Or a stove. I mean, aren't these, like, standard?

[Andrew Gruel]

These are pretty standard. So I don't know why we need to legislate it. Like, that's the thing. That's why I have trouble with all of this, is that let the free market do its thing. If there's a landlord that's not providing a stove or a refrigerator, that's a pretty junky landlord. This is what my take on all of these government mandates. They're mandating something that's good, right? That we just assume is a given. For example, like we're always gonna pay above minimum wage because we wanna, we look at what the living wage calculator is and we wanna pay our workers more. We're not doing it because the government's telling us to do it. Because of that, we're able to attract the best workers because the guys who are trying to skimp on their employees and are paying them less, they're not going to go work there. When you mandate that those people then start paying more and then the workers go and work for those workers only to find out that they're not good employers anyway. So you're artificially creating the veneer that these are good employers when we need the free market to wipe them out and the free market to force them to do the right thing. So the same applies here with landlords. If a landlord is not providing these things, then you're not gonna rent there. You're gonna go rent from the landlord that is providing those amenities.

[Lauren Gruel]

Exactly. And like, this is. So the law aims to protect tenants from the burden of buying these essential appliances. But like, I've never rented a place that hasn't provided a stove or a refrigerator.

[Andrew Gruel]

There might be some. I mean, there's probably some in like bad areas or intersections.

[Lauren Gruel]

It could be like a refrigerator sometimes.

[Andrew Gruel]

But once again, the free market. Do you know how much? Okay, let's just say hypothetically, there was a building that was built in Huntington beach, right. And there was low income tenants there and they needed 20 stoves and 20 refrigerators. Right? So let's say that that's gonna cost $40,000, $50,000. I guarantee you that if we got the community together and said we're gonna raise $50,000 to help these people individually. Now they own those at this point, not the landlord. Those people own those. The community will always come together to help people.

[Lauren Gruel]

Of course.

[Andrew Gruel]

I have an inherent faith in the community to do this. We don't need the government to mandate how certain business owners and individuals spend their money.

[Lauren Gruel]

Yeah, I don't know why everything needs to be turned into a bill.

[Andrew Gruel]

Yeah, well. Cause they're bored. So, I mean, that's the wtf. Which I think is definitely an interesting one. It's time in this part of the show to sharpen your skills. We've got some cooking texts. Do you want to give us one today? No, you don't wanna give us one?

[Lauren Gruel]

I don't have any. Sharpen your skills. Like everything I do, I need to be physically doing it. You're so much better at this than scrambled eggs.

[Andrew Gruel]

So people ask me all the. I'm doing this off the top of my head. This one isn't pre rehearsed. People ask me about salting the eggs before they scramble them.

[Lauren Gruel]

Don't do it.

[Andrew Gruel]

No. Do it. You do all that.

[Lauren Gruel]

You don't do it because it makes them tough.

[Andrew Gruel]

No. How are eggs gonna be tough?

[Lauren Gruel]

I don't know.

[Andrew Gruel]

I was so glad. People always say that. I'm like, when's the last time you were like, ah, those eggs are too chewy.

[Lauren Gruel]

Besides eggs, let's try it. Let's test it at home.

[Andrew Gruel]

So what happens is the salt actually denatures the protein. Ok. Which then allows for it to hold onto more moisture. So you do want to pre salt your eggs as you're whisking them, in addition to hitting them with a little bit of milk, because then that also changes the protein structure and allows the eggs to retain more moisture. So a little bit of cold milk, a little bit of salt, whisk them up. I like to whisk some air in there. And then once again, starting with a medium to low heat pan. You don't want a high heat pan. High heat and eggs just do not go well together. There's nothing worse than browned eggs.

[Lauren Gruel]

They're so gross.

[Andrew Gruel]

So I start with butter in a low heat pan and I just stir and stir and stir and stir. There was a, like, kind of a legend in the industry where Scoffier, who was one of the greatest chefs ever to live, he wrote Escoffier's Bible and Cooking, et cetera, where when he would have young comey or apprentices come in and say, scramble an egg or like, time is irrelevant. Scramble the best eggs you can cook, period, Hands down. Any cook that brought out, like an egg cooking pan was immediately not hired. It was the cooks that started to cook their eggs on a double boiler. Interesting, because it was that low and slow, gentle heat that prevented the proteins from seasoning up too tightly. So you get that beautiful, soft, silky, velvety egg by doing it low and slow over a longer period of time. You want to tell our listeners what a double boiler is?

[Lauren Gruel]

Isn't it where you just have the water and then you put something on top of it while the water is like simmering?

[Andrew Gruel]

Yeah. So you're creating like, you're essentially steaming. It's like gentle heat. It's not that direct fire. So you take a Pot, Fill it with a little bit of water so it creates steam. And then put a stainless steel bowl over the pot so the heat is coming from the steam source underneath the thin stainless steel bowl as you're whisking it slowly cooking and coming together.

[Lauren Gruel]

Is the fancy term. A bain Marie.

[Andrew Gruel]

It is a bain Marie. You're right. Double boiler.

[Lauren Gruel]

Bain Marie. I'm like, what's a double boiler?

[Andrew Gruel]

Well, I just. I hate using the French term. I mean, ever since the accident.

[Lauren Gruel]

All right, we are moving on to our 86 it. I'll tell you mine.

[Andrew Gruel]

Shoot.

[Lauren Gruel]

Glamorizing these harmful stunts. Have you seen these kids trying to do all this crazy stuff? You know, beating a train, like running across the train tracks, like, all these craziness.

[Andrew Gruel]

I'm like, guys or subway surfing.

[Lauren Gruel]

And it's. It's for what? For what? For likes and clicks. It's so. I'm like, oh, my gosh, these kids need to stop doing that stuff.

[Andrew Gruel]

It's scary. There was just a girl that I saw in Chicago who died. She was 13 years old. She was subway surfing for like a TikTok video and she died.

[Lauren Gruel]

Yeah, they need to stop. Like, nobody. Like, you don't need to do that stuff.

[Andrew Gruel]

I was even scrolling the other day and I saw this kid jump. This is the new one where they're jumping off of buildings in the water, but they're jumping over. So like, let's say a building is set back eight feet over, like a street. They'll jump out to go over the street into the water and narrowly miss the edge. And I saw this one video where this kid jumped. But I guess the. Of course I start reading the comments. Like a fool, he jumped next to this long pole that was in the water. And everyone's like, he narrowly missed the pole. And then somebody commented. Well, it was the only place, I think the person who took the video where it was deep enough so we had to get near the pole or next to the pole. Cause that's how it was. Deep enough.

[Lauren Gruel]

Yeah, they need to stop doing this stuff. It's not worth it. Anyway, that was my depressive 86 it.

[Andrew Gruel]

Well, we're never gonna let our kids do that. That's why we don't let our kids have phones. Actually, I won't even let my kid have a rotary phone.

[Lauren Gruel]

No, our kids don't have social media. Even our oldest, because I just don't want her to feel pressured to do any of these stupid things.

[Andrew Gruel]

I might take your social media away.

[Lauren Gruel]

Please do.

[Andrew Gruel]

I noticed you've Been playing with your eyebrows a lot.

[Lauren Gruel]

What?

[Andrew Gruel]

I don't know.

[Lauren Gruel]

What does that mean?

[Andrew Gruel]

Going back to the original story, I would say my 86. It is somewhat in line with that because it goes with like the. Why are you doing this? For clicks. So we talk about food influencers all the time in the restaurant industry. People who come in, demand a free meal, tell you they're gonna give you a ton of coverage, order 20 items on the menu, line the table with it, take a high res closeup shot of every single item, then leave all the food.

[Lauren Gruel]

All the food. They don't eat it. And I feel like this was necessary. I want to say back in like 2017, 2016, like, you really did want those food influencers in your restaurant and taking pictures of everything. Because people really did, like, listen to them. Yeah, but nowadays you don't need that.

[Andrew Gruel]

I was still. I was still. Even then. I was disgusted by our food.

[Lauren Gruel]

We never paid anybody. So that's the thing. Some people would, like, try to get us to pay them. And I'm like, we're not paying you to post our food.

[Andrew Gruel]

A lot of the good, original food influencers, like daily food feed and devour power.

[Lauren Gruel]

Yeah, Those were like the OGs.

[Andrew Gruel]

Those were the OGs. And they would eat it, right? Like, they would eat it and they would do a story about the restaurant and they would cover more than just the food. Now it's like, I wanna come in, I wanna take my photo and I'm out. I wanna make money on my social media off of your food. And I'm gonna throw the food away. Cause I'm wasteful.

[Lauren Gruel]

Yeah. One, it's just incredibly wasteful. And two, it's like, okay, I had this. I remember not too long ago, a couple months ago, somebody reached out to me with maybe five, six, I'd love to come in and shoot some content for you. And you know, this, that, and the other. And I'm like, girlfriend, I don't need you to come in.

[Andrew Gruel]

And you called her girlfriend.

[Lauren Gruel]

Shoot some content. No, I did not. But it's funny that girl. Girl don't need you.

[Andrew Gruel]

Oh, my gosh. See, this is. She's getting feisty now. We're moving in, moving in past 30 minutes. And she's ready to throw down the gauntlet. So I agree with that one. That needs to go. What do you guys think? Needs. We need to 86 these days, so. So be sure to hit us up. I'm ChefGruel on X. Tell us what you wanna see. 86th.

[Lauren Gruel]

And I'm Lauren Gruel on X. Yeah, let us know. Or give us your WTF stories.

[Andrew Gruel]

Yeah, WTF stories. You name it.

[Lauren Gruel]

Or what do you wanna see? Like what? Sharpen your skills.

[Andrew Gruel]

Yeah, See us food questions all the time. I think that that in and of itself could be its own show. And maybe we'll start doing a list. We'll create a segment where we take a lot of the food questions we get and we can answer them because we need to see more people cooking at home. That's gonna be the key to increasing our health in America. Reducing Chron, but most importantly, bringing the family around the table. I think that so much happens over the table from a community perspective that otherwise wouldn't. People wouldn't come together. I've always said you could take the two of the most diametrically opposed personalities, be it in politics, business and life, and put them, have them sit down, eat together over a meal and all they can talk about is food. That's it. And I guarantee you they will find so much common ground, they'll say, maybe this person isn't that bad. Unless it's Katie Porter.

[Lauren Gruel]

Yeah, exactly.

[Andrew Gruel]

I've always said I'd love to sit down with Gavin Newsom at French Laundry and have a conversation.

[Lauren Gruel]

I've always wanted to go to the French Laundry, so maybe we can, you know, have a little triple date after.

[Andrew Gruel]

He was caught dining at the French Laundry. It killed it for me. It really did.

[Lauren Gruel]

The French Laundry?

[Andrew Gruel]

Yeah. I don't want to go there. Yeah, I really don't.

[Lauren Gruel]

Alright, well, let's not.

[Andrew Gruel]

Why don't I take you to the Spanish Laundry? All right.

[Lauren Gruel]

Sounds fun.

[Andrew Gruel]

It's where you bring your dirty clothes and then they smother you in olive juice.

[Lauren Gruel]

Ooh, I like it.

[Andrew Gruel]

Yeah. All right, on that note, that was a little awkward, so we like to leave you with the awkwardness. So enjoy the rest of your day. Thanks for tuning in. Be sure to follow us, American Gravy, wherever you listen to your podcasts and subscribe. Whatever you gotta do, click all the buttons, make sure you give us a review. Five star, obviously, because Lauren's five star.

[Lauren Gruel]

Oh, dear. All right, bye, guys.

[Ryan Seacrest]

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[Prime Video Announcer]

Thursday Night Football is on and it's only on Prime Video.

[Scott Hanson]

Making the grab and into the end.

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Zone this week the AFC north takes center stage as the Pittsburgh Steelers challenge the Cincinnati Bengals.

[Andrew Gruel]

This place is alive.

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Coverage begins at 7pm Eastern with Football's Best Party TNF tonight presented by Verizon. Not a Prime member?

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Simply sign up for a 30 day free trial. It's the Steelers and Bengals Thursday at 7pm Eastern. Easter only on Prime Video. Restrictions apply. See Amazon.com amazonprime for details.

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[Andrew Gruel]

See paypal.com promoter points can be redeemed for cash and more. Paying for subject to terms and approval. PayPal Inc. And MLS 910457 Ah, come on. Why is this taking so long? This thing is ancient.

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[Andrew Gruel]

Whoa. This thing moves.

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[Lauren Gruel]

This is an iHeart podcast.