Chris and Ash Delisle

0:00Sharp Yay's Bakery is a locally owned and family-operated wholesale bakery providing bread to Nashville's best eateries. They have operated in Nashville since 1986. Yes, next year will be 40 years. They're providing high quality fresh bread daily for restaurants, catering companies, hospitals, and universities. The bread is also free from any preservatives and artificial flavors. They're right off of White Bridge Road. Erin Moser and her team have been doing this for a long time. You know what I love about them is that they're local and they care. They care about your business. That's like the number one thing you're going to hear me talk about is, do they care about your business? And I 100% believe that they do. If you would like to be working with the bakery that cares about your business, give them a call. 615-356-0872. That's 615-356-0872. Now, you can always visit them at sharpyes.com. That's C-H-A-R-P-I-E-R-S.com.

1:05And they have pictures of all of the bread that they can have for you and contact information. Go check them out, Sharp Yay's Bakery. Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now, here's your host, Brandon Styll. Hello, Music City, and welcome to Nashville Restaurant Radio. My name is Brandon Styll, and I am your host. I'm joined with our co-host, Vince Lanni. What's up, y'all? What was that? I don't know. How to do something different. Change it up. I couldn't remember what I said the last time. Brandon deleted the intro that we did for this, and we had to redo it, and now I just did whatever. What's up, y'all? Yeah, I just did whatever. This is true. We've already recorded this intro, and I was putting it together, and we have six podcasts. Six podcasts that we've already recorded, and I do record these in two places, thank God, but I deleted an entire disc full of podcasts and ads and all kinds of stuff. We lost one, but I think we're going to be able to regain it from the video that we shot. We can salvage that one. We lost one, but the rest of them are here. The intro was lost. Yeah, that's no big deal. People skip over me talking on the intro, and I'm just kidding. Maybe they do. I don't know. We have got an amazing show today. We have Chris Cooking Nashville on the show, and this is a YouTube personality. He's got 160,000 followers on YouTube where he cooks food. Yeah,

3:07the carnivore diet that he cooks and has learned a lot during that experience that you're going to hear all about. How do you make eggs not taste like eggs? Pretty cool. How do you make mashed potatoes out of eggs? Oh, yeah. Oh, yeah. There's so much, and that book was amazing. He wrote a book called Eat Your Meat, the carnivore cooking diet. I don't know the rest of the name of it, but it's by Chris Delisle, and he is Chris Cooking Nashville. He's a musician. His wife, Ash, was in the studio with him. That was really fun. We got to hear some of her music. He plays guitar in her band. He's lost a lot of weight. He was over 400 pounds, and he started eating this carnivore diet and keto. He's just been really curious, and he gets really into the details about food. If you go to his page, he breaks down what's going on with Argentinian beef. He will break down. It's really informative stuff. I love his page. Even the book was like, reading through it, it breaks down so much. There's a page in it that teaches you what the utensils are and all these little different things that you can start as a true beginner in cooking.

4:17Easter egg, if you listen to this episode and I sound like I'm distracted, if I'm like, uh, what? Oh, yeah, yeah, sure. Whatever you say, boss. Yeah, yeah. It's because I'm sitting here reading the book, and I'm enthralled in the book. If I sound like I'm just off in the clouds, it's because I'm sitting here reading a book going, this is really cool. I was loving the whole thing. Yeah, it's awesome. This episode will be coming out right now. We're really excited to have you there. We hope you have a happy Halloween weekend. We've got a bunch of episodes that are coming up right now. We have got Naima Walker-Fierce. She is the owner of Germantown Pub. That was a good one. Who's the next one we got? Uh, Lelock, Leper's Fork, the chief distiller, not master distiller. Lelock Kennedy. Lelock Kennedy. He is the owner of Leper's Fork Distillery. This is, if you want to know about whiskey. This was a pretty informative one. We go pretty deep into the molecular details of how you're making all of the chemistry behind Tennessee whiskey and Kentucky bourbon and what he does.

5:22It's a really cool interview. And we had the Steamboys in the studio. That was a really fun one. I want to put that episode out next. That was the one we did today, but I want to put it out next. It was so good. It was so much fun. It's one of the funnest episodes we've recorded in a long time. It might be one of the funnest ever. Yeah. Just for simply being in the room for that episode. Yeah, it was great. Holy cow. Wow. What's the other one? We've got Dalton Crow is another episode that we have ready to go. Just one more hospitality group. They have a bunch of concepts. Can you name them? I can name the big ones. We've got the Alley Pub, the Plantation Pub, Dalton's Grill. We've got Joe's Place. We've got the Crow's Nest. And then there's the two places that, you know, Nobles. Yeah. Nobles East, Nobles Central. Um, what is that? That's seven. You got four more. Uh, there's Sidelines. There's two sidelines. Those are the ones that I was, I couldn't remember the name, but I was like, I know there's two of something somewhere. Those are Ashland City. Yeah. Right. Yeah.

6:27Dixon, Ashland City, I believe. Yeah. Um, and then there's, um, Plantation Pub. I said Plantation Pub, Alley Pub. Plantation Pub, Alley Pub. So he's got a lot. There's a bunch. 11 bars he's got. And, um, he, obviously his father, Doug Crow was the man who started all these things. Dalton's Grill in 1992, I think it was named after him, named after him. He was like six months old and his father passed away five years ago from a heart attack. And, um, he and his brother Austin took over there. So it's a really neat story about what he's kind of gone through. Somebody was managing one of the restaurants to, Hey, you're the owner like next day. It was unexpected. And his journey has been really interesting. And he seemed like a really good guy. And we have, uh, we have a couple of Narcast episodes, right? Tell them about Narcast. What's that? We have something new. We're called the Narcast. Uh, we have a lot of vendors that we work with and I want to start doing some individual, cause we, we have to explain what all these vendors do. So we're doing 30 minute interviews with the vendors. Uh, we have the first one is with Clearwater. Uh, the guy, uh, John Smith over at Clearwater recorded a 30 minute conversation about what he's doing. We now have the reverse osmosis Clearwater system here in the studio. It's good. It is so good. Like it, when you hear this podcast and you hear this, it's like, you will be afraid to drink regular water ever again. You're like, I need that system now. Uh, so Clearwater, they do reverse osmosis systems for the entire restaurant.

7:56All anybody that you, I'm giving them a little plug right here before we do this. For your home. We, we have one here in the studio, so we have crystal clear soft water. It's not hard water anymore. It's beautiful. It's delicious. Delicious. We also did one with North Canada. They have a 10 milligram THC seltzers. Get them while you can. Get them while you can. Uh, they have great flavors, berry, lemonade, strawberry, melon, blood orange, mango, prickly pear, lime. And he talks about all of these in the Narcast. It's a 30 minute quick hit. Tell us about your brand. Let's go. So y'all have a lot to look forward to. And if you're not following the podcast, you had better hit the follow button and tune into all those. Yeah. Well, you'll get notifications. We're probably gonna be putting out more than one a week right now. They're going to be coming out pretty fast and furious. So you will get notifications if you follow or follow us on Instagram where we post about it. Uh, we are excited to bring this episode to you. What are we, uh, what are we listening to? We're listening to Nashville restaurant radio.

9:01Super excited today to welcome you to a brand new episode of Nashville restaurant radio. We are joined with Chris Delisle. Um, Chris cooking Nashville is how a lot of people would know you. We are also joined here in studio with Ash Taylor hyphen Delisle. Yep. Chris is a better half. Yes. Uh, her state, she goes by Ash Taylor. She's a country musician. Chris plays guitar in her band and he's got like 160,000 followers on YouTube. Welcome to Nashville events is here too. Yeah, I'm here too. Hi events. Wow. 160,000 though. That's a lot. Yeah. That's quite the following. Yeah. We're pretty proud of that. Yeah. It started with, uh, myself and Chris's parents watching his channel. Yeah. And, uh, then it really grew and then it took off and I think we just hit what over 10 million views. Yeah. We just crossed 10 million views on the channel, uh, total. And we're right at 160,000 subscribers. So it's a big difference than the three people that were watching when I first started. Our life has changed in just a couple of years. They're still watching.

10:13Well, let's, let's take it back to that time. Who are you and when, why did Chris decide to cook Nashville? Yeah. When did this whole thing happen? And I want to tell everybody, and you can hold this up right here. You have written a book. Yes. This is eat your meat, love your life, a rock and roll carnivore cooking to crank your kitchen to 11. That's the sound of 160,000 people applauding. So you're here. We want to promote your book, but also I want to learn about you because I'm fascinated by kind of your entire story. Yeah. So this is, um, several different layers of life that have all come together into becoming Chris cooking Nashville. So the sort of the beginning of all of it long before food is I have a background in music. I went to Belmont. I graduated from the music business program with a degree in songwriting. I'm at a minor in classical guitar. So I'm a musician and I grew up on rock music. That's, you know, kind of my background.

11:21And, uh, of course my lovely wife here is an artist. So we are touring musicians. We tour around the country. I play lead guitar. I'm a band leader for her. Um, she's a amazing songwriter and has a beautiful voice. She plays guitar very well also. Um, so we, we do this whole musical thing, but look, can I pause you there? Yeah. I think we should hear some of your music. Yeah, absolutely. This is a song called this town built me. Yeah. This is you playing guitar right now, Chris? Yes, sir. So I'm doing the lead. She's doing the rhythm. That's me on the, on the acoustic. Yeah. All right. Let's check out your voice. Do you want to sing along so bad? No, it's weird for me to like, hear my music like this in some ways, you know? Cause I'm like, Oh yeah, yeah. I remember when I wrote it, you know? So it's country. Yeah. Oh, absolutely. Yeah. Country with a little rock, a little sass. Oh, a little fill there. Yeah. All right. So that's your voice. And then in this particular song, this song is called this town built me. You have a guitar solo. Let's hear some of your chops here. What do we got about the three 30 mark? Yeah. Somewhere in there.

12:55What kind of guitar are you playing there? Uh, so this song has about nine guitar tracks on it. I was playing several different ones. So there's actually two lead guitars that trade back and forth on this. So one is a Strat, a beautiful, just like sort of Frankenstein together Strat. It's actually one that I built. Yeah. Really? Yeah. I built a Strat. Um, cause I couldn't afford the nice American one I wanted. So I bought a 90 squire, took it, took the body, nothing worked on it, got it for like 50 bucks and we researched pickup. So there's like some Tex-Mex pickups and I put like locking tuners. And so we just made a Strat. I think it cost me like 200 bucks altogether. Um, so that's what he's playing. And I played that and then I played a, uh, a Gibson Les Paul. So we did that like very, um, Lynyrd Skynyrd, Allman brothers sort of thing with this, where you get that kind of back and forth between the Strat and the Les Paul sort of thing. That sounds amazing. Yeah. Thanks man. Yeah. We did a little more here. If you're listening to this and you're driving, turn the volume up.

13:59Great guys. Here we go. Get a speeding ticket. Okay. So now we've, we've established the credibility there and you, you can, you can play, you can sing. We like it. You guys are in a band now. Everybody's familiar with your, your day job. Yeah. So, so we do the whole music thing. And when Ash and I first met, that's, that's what we were doing. Right. She was, uh, working at Guitar Center and I was playing for another artist. That artist introduced the two of us. So we met at Guitar Center and I was a very different person back then. Um, I was over 400 pounds and I was struggling. I didn't know this at the time, but I was struggling with anxiety and depression and brain fog. And of course, all sorts of metabolic health issues. You don't get to be 400 pounds by accident. Um, I had severe food issues. So long story short, um, we, we went through a number of different things. We lost things during the pandemic. Um, I accidentally opened a micro sourdough bakery for a while called Music City Bread Co. Um, and I did all of these music themed handmade artists and sourdoughs that were, you know, based on things.

15:04So like I had a chocolate and, uh, activated charcoal sourdough bread with chocolate chips. And so it was, it was like this dark black color and it was the bread and black, the Johnny Cash. Right. So, so like, those are the kinds of things that I did. And so we, we had this cool thing. I didn't know anything back then about the health stuff that I care about now is Chris cooking Nashville. So, so we kind of got through the pandemic using a micro sourdough bakery. We worked with a couple of venues in town doing that. And then that sort of went away. We ended up getting these day jobs, just trying to survive because we had lost everything in the pandemic. And in the midst of all of this, we, we sort of looked at each other and we said, we don't really have anything that we can control at this point. We're working day jobs. We don't want to work. We're not doing music. Cause that had all gone away. We ended up backing out of, of trying to pursue the bakery full time because just the, I mean, you guys understand the money can be difficult upfront with businesses and it's backbreaking hours to do that level of volume.

16:07Yes. And so it just got to be too much. And, and we were like, this is, this is not why we came to Nashville. Like as cool as this is, this is not what the dream is. And so we stepped back away from that. And so we looked at each other. We were like, we have nothing else left other than let's try to take care of our health. And so we started researching and I ended up finding keto and then eventually the carnivore diet and using this low carb thing. And I mean, and I had tried everything. I'd tried vegan juicing. I had tried calorie counting. I had tried all of this stuff. And it's like, well, I mean, at this point, what's it going to hurt to try, right? My dad had sent me some info from a guy, um, major shout out to Dr. Ken Berry. He's here in West Tennessee, a family physician, 20 years plus experience in the medical industry. And he was promoting keto and carnivore. He calls it a proper human diet. And it's, it's based off of, you know, this idea that ancestrally we would have not had access to all of the sugar in the carbs we do now. So we decided let's give this whole keto thing a try.

17:10Is that different from paleo? It's just a little bit more strict. Um, but you know, like that kind of generally low carb and paleo thing is kind of on this spectrum where you just keep cutting the carbs further and further. And you kind of find like, well, what makes your body feel the best? Right. And that's where you decide where you're going to land. So we decided to do this keto thing. And I don't necessarily know if I held out a lot of hope because, you know, I think that I was struggling so much. I was so overweight. I was so sick. I had such a hard time getting off the couch. I mean, when you're 400 pounds, you don't want to stand up and do anything, you know, not even just because physically it hurts, but your brain does not have any energy. Your hormones are all messed up. Like there were all sorts of issues. So we tried keto and we started losing weight and we started feeling better. And so it's like, okay, this is really cool. So we were coming around to our wedding and I wanted to look as good as I could for those wedding pictures. We'd been doing keto probably what four or five months, I guess. Yeah. Something like that. And I was probably, I was probably 50 pounds lighter.

18:11Like I had lost a good chunk of weight on keto, but it had really plateaued, right? Like my weight loss had just kind of plateaued. And now I know that's a normal thing. That's part of the cycle of how your body heals. But at the time I didn't understand that. And I'd been hearing about this whole carnivore diet thing. And I was like, this is kind of crazy, but I mean, maybe I saw it as like a super weight loss hack. That's the only thing that I thought it really was. And so I thought, well, I'll just try it for a couple of months until the wedding. That way, maybe I can lose a little more, look good for the wedding photos, you know, the whole thing. And so I told Ash and she goes, you're just going to eat meat like nothing else. She's like, I get the meat and veggies and the low carb thing we're doing, but like, you're going to cut out the veggies too. Like that kind of seems crazy. And I was like, well, just, you know, until we get the wedding photos done, she goes, all right, well, you know, just for a short time, I guess that's fine. I'll support it. And she's like, you do carnivore. I'm going to do this meat heavy keto that I've been doing. It's working great for me. And, you know, we'll get through the wedding and then we'll go back to a normal keto diet. So I started doing carnivore and two weeks into carnivore, I woke up and I looked at Ash one day and I said, something is different. And she said, well, I'm really glad you said something because I thought maybe it was just me, but the fact that you're saying something is different, I think validates the fact that I think it is. She goes, do you realize you wake up every morning, the last few mornings you have woken up every morning and you're smiling. And I've never seen you do that. Never. And she was like, you are a completely different person. Like you are calm. You are optimistic. You are smiling.

19:43You have energy. I remember one day we were taking our dog, our golden retriever, Mel melody. We were taking her to the dog park. And I, in this complex where we were living in our apartment, I took the leash from Ash and I said, here, hand me your leash real quick. And she goes, okay. And so she hands me her leash. And I said, I just want to see something. And I started to run to see if Mel would run with me because we had never done that. And she's, she's a very intuitive dog that just kind of picks up on patterns and what you want. And so I was like, let me see if she'll run. So I ran to the dog park and Ash comes over to the dog park and she looks at me and she has this weird look. And I was like, what? And she goes, do you realize we've been together for three years and I've never seen you run up, up like a few weeks back. I couldn't even get him off the couch. Like just to take her outside, like, you know, to go potty and much less go grab a leash and run with her. Right. Like just a few weeks. It's like everything changed. Right. So that was a transformation there. That was something that went way beyond weight loss. Like I didn't, I didn't expect any of that. Right. And we're talking like two, three weeks in and suddenly my brain has changed and I'm a completely different person. So we get married.

20:47I start dabbling in like, oh, I can have a little carbs. I've got this under control. So basically I never dealt with the fact that I had this food issue, this just eating addiction to junk and all of these things. And it was for me, my addiction was never like drugs, alcohol, you know, those kinds of typical things we think of. For me, it was junk food. It was soda. It was like just binging on just terrible things for you. And there's a lot deeper reason to that. I'll get to that in a minute. But um, we, we sort of started dabbling in stuff. And next thing you know, we're nine, 10, 11 months later, I've gained at least two thirds of the weight that I had lost back. I've gone off the rails. I eat junk. I'm binging on stuff because I just went down this spiral of eating things that I knew were not making me feel good. And guess what? Anxiety comes back. Depression comes back. Like I don't want to get off the couch. And even though I didn't gain all the weight back, I gained a lot and I felt terrible. And I was right back to sitting on the couch. So we basically were getting ready to move out of this apartment. It was not the nicest area of town. And we were, uh, we had just landed there because in the pandemic, we had nowhere else to go. We were trying to stay off the streets, truthfully, after losing everything. And so, um, we had, we had worked our way out of this hole that we ended up in and we were going to move to a lot nicer place. And so I looked at Ash and I said, we're on a third floor of an apartment complex. I can't even walk up the stairs myself without having to sit on the couch, catch my breath and rest for five minutes before I can do anything else. How am I going to help us move? And I said, I don't, I don't care what it is we have to do.

22:27I've got to get back to where I used to be. And I just, I found that spark of like, I've got to fix this. And I said, I got to go back to carnivore because we know that's what works. And she was like, I totally agree. You go back to carnivore. I'm going to go back to that meat heavy keto. Cause that's what makes both of us feel our best. So I started doing it and a few weeks in, I started finding that energy. I found that that whole thing came back and my brain cleared up. So we're getting ready to move and it was coming around to the end of the year. And we always talk about what our goals are for the next year. Um, you know, we had gotten back into doing music cause that was starting to come back. And Ash said, what are your goals for the year? And I said, well, one of the things I would really like to do is I said, I want to start a YouTube channel. I've always wanted to start a YouTube channel since I was like in college. And I used to watch YouTube for entertainment purposes and, you know, learn things. I loved it. And so back then, what were you imagining your YouTube channel might be versus what it actually is now? That's the thing is I said, like, Hey, I want to start this. And she goes, what are you going to start a YouTube channel about? And so I said, well, here's what I'll do. I'll start a YouTube channel. I'll do weekly health vlogs that are just check-ins because I'm talking about this whole carnivore thing and whatever. And I said, you know, so many people in this space where I watch all these videos and I learned from, well, they're already have like six packs and they're already in great shape. They talk about their weight loss, but they've never shown their weight loss because they didn't get into doing this thing until they'd already lost most of their weight. You can take people on the journey with you. Right. Right. And so I said, I'm going to do weekly updates and let people actually see it happen live. And when you go and you watch the very first video, I mean, you can tell, like, I'm still in the midst of brain fog and I'm still like no energy. And that was me better. So when you watch the very first video on my channel, you go, man, this is not even who Chris is anymore. It's just a good example of the difference. So I started with that idea. And then I said, you know, the other thing that I realized is one of the reasons that I slipped off of carnivore back into eating standard American diet junk foods and making all of these things that I then started to binge on in the carnivore

24:32world, you're eating meat, you're eating eggs, maybe you're eating dairy. You have very limited ingredients to work with. And some people don't even use seasonings outside of salt. That was up. I was going to say, what about seasonings? Right. And so, I mean, there's it depends on. Yeah. Depends on how strict you want to be. Some people don't do any of it. They do meat, they do salt and they do water. Right. And so and depending on where your body feels best is kind of where people end up landing. But I I had done the meat, salt, water thing because I was trying to prove something to myself, I guess. And I realized I gave up cooking because really there's only so many ways you can use a steak and salt and make dinner. You know, I mean, salt. Right. Like you just you run out of things to do. Yeah. And it's and it's like, which is if you're happy with that, there's nothing wrong with that. Like, that's cool. But I grew up in a family where food was culturally and socially very important. I grew up in a family that had recipes that had been handed down from my great grandmother and things that mattered to our family certain times of the year. I mean, they're in my family in the kitchen. There were certain bowls that were used for certain dishes when we went to family's house to celebrate. Like, yeah, like that's part of the tradition. It's part of the tradition. And it's just there's a nostalgia about that. And so I grew up in the kitchen with my mom from the time I was old enough to sit on the counter. She would sit me on the counter and she would cook and then we would play this game. She'd keep me entertained. She'd take a spice off of her spice rack that hung on the wall, cover the label and unscrew the lid. She'd let me smell it. And then I had to guess what the spice was. By the time I was four and a half, I'd memorized her spice rack by smell. So like that was I mean, that was the way that I grew up. And we cooked in the kitchen and did all these things. It was so fun game. It was a lot of fun. And as a kid, I remember loving that, you know, and so and so that's who I was. So then you take all of that away. And it's like, you know, think about how you treat an addiction. You take something away.

26:33You have to replace it with a better habit, because if you don't, you leave this empty hole in what you think of as your personality and your identity. And then you're not only carrying, not having the addiction anymore. Now you're carrying this emptiness inside, too. And it makes it twice as hard to get off of whatever it is you're trying to quit. So you have to replace it with a better habit. So me taking away all of the food that I loved eating and then simultaneously the cooking and the creativity. That made things very difficult for me. So I realized that that's part of my problem. And so I said, I'm going to start doing some recipes. And I started looking online and there were not many people doing carnivore recipes, because I mean, what are you going to do with a handful of ingredients or like there's really only so much you can do? And some of the ones that I tried were not good because they would do things like, oh, it's a tortilla, but it's made out of eggs. And it's like, no, it's a really flat omelet and it tastes like scrambled eggs. Yeah, it's like egg everything. I'm like, it just tastes like egg. Right. And so so I looked at this and I realized like people were making recipes.

27:36There weren't many, but the ones that were out there, they were made to look like the thing, like the shape of whatever it was. And then they were just like, oh, look, it's a tortilla. And I ask a quick question. Yeah, you're cooking like the meat. Is it butter or oil or like what's all animal fat? So anything's butter, lard, beef tallow, bacon, grease, chicken fat, those kinds of things. But no oil, no oil, no oil. So interesting. Yeah. So it's so, you know, again, you're limiting what you can really do here. And so, you know, people do things like cook the scrambled eggs in a tortilla and then they cut it into strips and they go it's noodles. And I'm like, no, it's not. It's strips of scrambled egg. And that's what all these things were. And so I looked at Ash and I said, I got to start creating my own recipes here because I don't like a lot of these things. And I was like, I guess since I'm going to do the YouTube thing, you know, I've always thought it'd be cool to have a cooking show. Well, I'll just show people what I cook as part of my carnivore diet, too. I'll start putting out these recipes. And I said, you know, I cook keto things for you. So I'll show them the keto things. And so I'll just start cooking and showing people what I'm doing, plus the health vlogs. And I was trying to think of what to call it. And I had an Instagram handle, Chris Cooking Nashville, because I had started doing the bread and I had started cooking these other things back in the day. And it didn't make sense to share those on my music Instagram, because it's very confusing to be a musician with an Instagram who's sharing pictures of bread all the time. So I had just created a separate Instagram account called Chris Cooking Nashville. And I was like, well, I've already got that handle. I wonder if it's available on YouTube. And so I found it and I was like, yep, it's available there, too. So I grabbed Chris Cooking Nashville as a handle on all the social medias. And I thought, well, that's I'll just do that. Nashville is a search term like, you know, it'll help. So so I started doing that and I became Chris Cooking Nashville. And I was just doing this. Ash was like at the time I was working three jobs and she was like, I was doing arm security. I was doing the music stuff with her. I was still actually doing the bakery when I first started this. And then I was running a

29:40guitar lesson business. And so I was working three jobs plus being a musician. She's a hustler. Well, yeah, you got to do it. That's right. We were trying to put social media as a job. I mean, that is a lot. It is what you're doing. It is. And Ash looked at me knowing this and she goes, when are you going to have time to be a YouTuber? And I said, I don't know. We have time to be a husband. Well, right. Right. And and so and I looked at her and I said, I don't know when we're going to have time for this. But I said, if I can inspire or help a single person, just one, it will be worth every effort that I can put into this because I was lost with no hope. And somebody doing this is what got me to where I feel like I actually have a hope for my future. If I can do that for even one person, it will be worth everything I put into it. And she said, OK. And so we started doing that. So I started cooking. I started doing my health blogs and there was one lady who I reached out to. Her name is Anita. She has a YouTube channel called Ketogenic Woman and she does some recipes and she was doing a few carnivore recipes and some of hers were actually kind of cool. And I thought these are pretty good. So I did this recipe and I made a carnivore gravy. You know, gravy is normally thickened with flour or starch or something like that. I used egg yolk and I did this kind of sabayon custard technique. But instead of making it sweet, I made it savory. And I did a white gravy that I put on a chicken fried steak that was made with like a pork panko breading instead of a flour breading. And so I made this carnivore chicken fried steak and I did this gravy technique using egg yolks to thicken it. And so I sent it to her, reached out, sent her an email, sent her this link to this video, said, hey, I'm inspired by the stuff you do. Just thought maybe you might find this cool, whatever. Just wanted to thank you for the work. Something about that stuck out to her. And so she emailed me back and she said, your email really stood out and I just wanted to let you know, I think what you're doing is really cool. People in the carnivore world need to see this. I'm going to use your recipe, feature it in a video on my channel. I'm going to send some subscribers your

31:43way. And so she did that. And what was originally Ash and probably my parents and like one other person who was watching my videos, I only, you know, four people watching turned into 50 subscribers and then it was a hundred and then it was a couple of hundred. And so I ended up getting like, I think like four or 500 subscribers from that initial thing over the next few weeks. Wow. Yeah. And so I said, I told Ash, I said, okay, this is momentum. This is how social media works. You get momentum, you got to harness it and you got to start doing it. And I said, I got to start putting out a recipe video every week. And she goes, when are you going to have time to do that? You're already struggling to get all this stuff into the week. And I said, I don't know, but if I can help one person, it's going to be worth it. And so I started doing it weekly. And I said, you know, Anita took the time and put trust in the fact that sharing this and sending people my way is something that I'll do something with. I'll, I'll honor her willingness to do that. And I'm going to do something and try to help people. And so I said, I'm going to make this work. And so I harnessed it and I started doing recipe videos every week and things just started to grow. And then I had some crazy recipes. A few of them are in the book there.

32:53I had some of these crazy recipes that I started thinking way outside the box. And I was like, what can I do with these ingredients that no one else has ever thought to do? Let's start taking classic French cooking technique. Cause I've studied Michelin star chefs my whole life online. Cause I love that thing, that whole cooking thing and understanding food science. Alton Brown is a huge hero. Like the understanding that side of things. Gordon Ramsey is my favorite celebrity chef and his reverence for good quality ingredients that speak for themselves. And I've, I've learned from all these YouTube guys and like all this stuff. How do I take all that? Apply it to the list of ingredients that are approved on a carnivore diet and do things that nobody else has ever thought to do. Do you see that? Do you see how similar that is to music? Yeah. Yes. I mean, our last guest was Kelly Black and he owns Pop Hot. He's the songwriter. And I told him in the episode, I said, there's such a correlation between food and music. There is. I have a guitar and what Jimi Hendrix does with the guitar versus what John Mayer versus Stevie Ray Vaughn versus Tom Morello. Four completely different, with the same instrument, doing just amazing things. And the food is the same thing. You can take basic ingredients and this is what I'm going to do with it. And then you create this art, put it out there for the world to consume in whatever way the world wants to. And it seems like the world's been responding pretty well. Yeah. It's, you know, I started doing exactly that from that mindset. And you're right. It is very much like music. I mean, there's, you know, there's 12 notes in the Western music system, eight of them, if you want to talk about the diatonic scale, which is where our major and minor vibes come from. And generally there's three to four major chords that you use for every song that you write in modern commercial music, right?

34:44G, C. And D. E and D. That's it. That's it. I mean, that's what a majority of that stuff is. And it's all just relationships of how those different notes and chords interact. Food works the exact same way. It's all of these interactions between the basic concepts of what you can make things do. And then you go, well, then how do I add my own spin? How do I twist what I'm doing? And so I started looking at like, how would I have? I have a scoffy is like I call an air, the English translation sitting in my office. Right. And so I look at this and I go, what would have scoffy have done if he was trying to do this? Like, how would he have thought of this? I mean, look at the things he created that is now like the Bible of modern cooking. It is. And so it's like, so what would he have done? Mother sauces. That's right. So it's like, if you want to create that level of impact with your food, like you have to think about foundationally, what are these things doing and how can you manipulate the chemistry and the physics of what food does? And so that's what I started trying to do.

35:48And it started to take off. And then other YouTubers in the low-carb space started hearing about my stuff. So then they grabbed my recipe, they'd make it and they'd like, they'd be like, there's no way this is going to work. This can't possibly work. And then they would do it and they go, it worked, you know, this is way better than strips of scrambled eggs. Yeah. So this is a really good example. My first, I would say really major blowout recipe that got attention from people. I was immediately impressed with literally everything about these men.

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39:18His number is 865-850-7809. The most updated version of it is in my cookbook. It is carnivore mashed potatoes because I grew up eating mashed potatoes with my fried chicken. I just saw this recipe. Yes. That is in there. And people are like, how do you make carnivore mashed potatoes? Because potatoes are not a carnivore ingredient. That's a root vegetable. So they're made out of egg whites. And let's go back to what I said, right? All these people make carnivore. Just scrambled eggs. Yeah. People make all of these carnivore things. Call your mama mashed potatoes. Call your mama mashed potatoes. And so you go and look at all of these recipes and they're all made out of eggs and they all taste like eggs. And so I looked at this and I said, how do I make eggs not taste like eggs? And so then I started thinking foundationally, well, what makes an egg taste like an egg? It's not the protein. The protein in an egg doesn't make that flavor. What causes that flavor is the sulfur compounds, most of which exist in the yolk. There's some in the whites, but most of it hangs out in the yolk and that gets in the nose and on the palate. And that's what makes it taste like an egg.

40:23So how do we fix that? Well, first of all, mashed potatoes have kind of a white color. So let's just use the egg whites. I can just buy a liquid egg whites and we'll do it that way. So how do you get the sulfur that makes it taste like an egg out? Well, sulfur is a very unstable compound. So if you keep cooking and cooking and cooking, guess what? It turns into a gas and it off gases and it comes out and suddenly the eggs don't taste that way. Now your whole house will smell like eggs, but the actual egg whites no longer taste like eggs. So I used butter because what goes better with mashed potatoes than butter? Nothing. So I cook them in butter. Bacon. That's right. That's right. So I cook them in butter and you cook them and cook them and cook them. I mean, way beyond what anybody would ever think you should. You cook off those sulfur compounds. It starts to smell like buttered popcorn. And then I took, I was like, okay, but how do I get sort of that root, vegetably earthy thing that goes on? Because I mean, you take a bite of a raw potato. It doesn't taste particularly great. It's kind of a vegetal in a way that's not very pleasant.

41:26So how do we get the little hint of something left over in there? Well, you take beef gelatin, powdered beef gelatin, or you can use pork gelatin if you want, but I buy beef. You put it in a dry skillet and you toast it the same way you would nuts or seeds. And it does not smell good. And it does not taste good. You get this kind of golden, yellow, weird, sticky thing. And then you mix that in and you get this weird, vegetal, earthy thing that is a very subtle thing inside those carnivore mashed potatoes that makes them taste like a potato. And so then I mixed in some cheese and some cream cheese and different things to give you that creamy vibe that you get from a really nice whipped or mashed type of potato. And you put it in a blender and you blend it all up and you turn it into a paste. And suddenly I had carnivore mashed potatoes and people are like, there is no way this can be good. And then I make it for people and they're like, son of a gun, it tastes like a mashed potato. I mean, it's just, it's the strangest thing. And people are like, where did you think to do this?

42:26And I'm like, I'm just looking at ingredients and going, how do I make this the texture and the flavor of something that I want? And how do I get rid of the flavors that I don't? How do you put it together? I feel like this is like an anagram or, you know, like those things where they have just a bunch of letters and you're like, not an anagram, but like a bunch of letters and like, find the word in here. If I was, if I was to play a game with you right now, I'm like, all right, Vince, tell me what I'm making. One and a half tablespoons, unflavored gelatin, one half cup, one stick of butter, 32 ounces of liquid egg whites, half teaspoon kosher salt, or three quarter teaspoons CCN seasoned salt, plus more as needed. Half teaspoon white pepper, quarter teaspoon garlic powder, four ounces of fresh mozzarella cheese, one teaspoon finely grated Parmesan cheese, and half cup heavy cream plus more if needed. What are we making today? Uh, mashed potatoes. Mashed potatoes. I wasn't going to get, I was thinking more of like a panna cotta until you start throwing the cheese in there.

43:29And then it's like, who knew? The funny thing though, is you're like, and then suddenly you get this, how many variations of this and like trial and error and stuff that you have to do before actually making it work? I love this question. I get that question a lot. So I'm, I'm going to tell you absolutely no lie. I hit it the exact right way the first time. Wow. And here's, and here's why. This is, this goes back to that. He's the Paul McCartney of cooking. I like this. It's the first time. That's right. Live and let die. This goes back to that brain thing I was talking about with carnivore. Why did carnivore change my brain so much? A little over a year ago, I got diagnosed with late diagnosed high functioning autism, ADHD, OCD, and bipolar. So basically I have, yeah, that's right. I'm an ADHD guy. Okay. AKA a superpower. Yeah. I probably have a touch of the TISM. I don't know the TISIs as they call it. I don't know. I have no idea. Right.

44:29ADHD, by the way, I have ADHD. We call it the TASM in case you want to start using it. I call it my TASM. Yes. Barhouse is the TISM and the TASM. Okay. And so it's basically, I think what it is though is my brain is being neurodivergent, is so focused on patterns and being able to break down big concepts into small little pieces that make them actually work. And so when I look at a recipe, I run through it a thousand times in my head before I ever pull out the first ingredient. So I thought about what would cause this to happen probably 10 to 15 different times in that exact iteration before I ever pulled those specific ingredients out. And there were a hundred variations in my head before that, that I was like, what about this? And I go, nah, it's not going to work. And so I would run through it almost like I'm calculating. And by the time I actually tried it the first time, I had already figured out as many variables as I could reasonably figure out. And I said, you know, I think this is probably about right. And I got it right the very first time.

45:30Now the second and third versions, I made them easier and more accessible for people. And I found new variations that I could pull some ingredients out. So it wasn't so complicated for people. Sure. But it was just some sort of playing around with cooking techniques, not to make it work, but just to make it even easier than the first version. But the very first ones that I made worked perfectly. That's awesome. Wow. I want to talk about this book for a second. Yeah. Because while you guys have been talking, I've been listening, but I've also been reading. Yeah. And I am like fascinated. Over here. Like is this Mike? Can I keep this copy? Absolutely. I mean, I'll Venmo you but like I I am like honey. We have some new recipes Yeah, we're gonna do this because what I love so far first of all, the book is called eat your meat Love your life rock and roll carnivore cooking. I like the rock and roll because that's you guys and then carnivore cooking We've explained all of this the part that I think is really cool. It says to crank your kitchen to 11 Yeah, right. That's we can go to 10, but you're talking about Taking it beyond 10. Yes, and what that means and I like chapter 1 you have the road case essentials Mm-hmm, right. So tools staples and ingredients to power your kitchen and I love how you do this you explain everything Sharpening the music kind of like in sharpening the axes knife selection and care like what's just a knife?

46:51Well, no, there's actually everything needs to be It tells you all about What type of knife to use how to sharpen it cutting boards the gaffers guide to cutting boards? New school gear the fancy stuff stocking your green room pantry fridge and freezer staples The count of basics to start the show basil thyme oregano the basics background vocals the dry goods lay off of the sauce Frozen goods it goes into just everything you need to it kind of does this crash course In how to like what you need to cook So if you're just reading chapter 1 and chapter 2 the bad techniques timing learning to cook like a pro it tells you How to tell if something's medium rare like by touching your hand and which finger you're touching That's the classic by like it teaches you all this stuff and what I love about every single recipe The per I'm just opened a book the promoters pork belly strips, right? Every recipe and then it has a special like Because when you go eat at a restaurant one of the hardest things is spice. Mm-hmm, right you have Everybody has different tolerance levels. I like things spicy I don't like things that are gonna make me cry like if I go to a hot chicken place I get the medium to to hot. I never get these shut. I'm not really old Some people have shut the clock up. I'm like, what are you talking about?

48:18Like how the hell are you not crying right now and then you might have a little old woman who come in that Black pepper is like this is too much for me, right? And so it's really difficult So I mean, I think that the general recipe that you have in here is is a good this will taste great But then on the front page it says to crank your kitchen to 11 on every recipe You have a little footnote that says crank it to 11 And it has half-batch mellow white sauce half teaspoon smoked paprika just a little way To crank it up to 11 on every single recipe some of our add toasted pine nuts add this add add this Yeah to crank it to 11, so it's not just a well, you don't know my style Well, the general recipe is pretty good for everybody But if you want to crank it to 11, right there's this extra thing here that might and I love that I love how this is anybody as Gusteau would say Anyone can cook. Yes, right Yes, and I think anybody if you're a novice to anybody can look at this book and go Oh, this is really easily and there's a reference back at the front What's he talking about with this style a knife or what do I need to do that? It's all laid out So well, I just I love as I'm sitting here. I'm going. Oh my gosh. I'm gonna cook all I We live in a rotation in our home of like six different dishes that my wife Sure the cooks and that I I have like my four or five that I cook So we have like there's like ten dishes that my kids know. Yeah, and We're gonna add like 50 more now. Yeah, well, you know and that's kind of the reason that I try I'll let you borrow it to sometimes that's right I tried to lay the book out in a way where if you've never stepped in a kitchen because truthfully This is a real problem for people who are trying to take care of their health and they go Well, if it doesn't come in a package where I peel off the plastic and stick it in a microwave I can't cook it This is why people love restaurants so much because no one knows how to cook and I'm like restaurants are great

50:18Obviously, I love that but as do we know? Yeah, of course, but it's like but if you're trying to cook at home And and be able to like maybe afford to go out to that restaurant, you know for a special meal When you're trying to cook at home, like if you're trying to also take care of your health What do you do when the junk in the freezer section is the only thing you've ever been taught to cook? so if you walk in the kitchen and you don't have the background that I do you haven't studied the way that I do because I mean, I'm obsessive about this. We've you know, we've talked about that if you're not obsessive like me How are you supposed to get into this? How are you supposed to feel confident walking in the kitchen? You know how to cook much less Do all of these weird things with carnivore ingredients that you've not seen people do for the last 40 years Because I'm doing things that it's like why would you put eggs in a blender, right? like that's not something you're used to seeing on on the cooking shows on TV and in you know, the Betty Crocker books and all that kind of stuff like That's a weird thing So if you're gonna do all of that You need to have the confidence To actually step in the kitchen and know that you have the right stuff and have some sort of a reference and I'm actually going even further because So the book is laid out with that you have all of the crank it to 11 options if you want to be a little Looser with your carnivore thing and you want to like really get the most nostalgic and flavorful versions Those options are there but they're optional if you want to be stricter, that's cool I'm also we just filmed the last episode yesterday of the garage band cooking school which is going to be on my website starting November 11th, and This is basically an 8 episode series It's a master class series and it's gonna come with a whole download PDF workbook that you go through with everything It takes you from I don't know how to boil water to Episode 8 you cook an entire meal of a protein a side and a finishing sauce Without a recipe and I teach you the whole thing all the way through and it doesn't have to be hard complex things but just How do you have the confidence to step in and really do this?

52:16So episode 1 we get the band together We talk about tools and we talk about you know All the stuff in your kitchen you need to know episode 2 is all about Knowing how to read a recipe and knowing how to measure properly So, you know what those recipes are telling you because it's one thing to follow a recipe It's another thing to know how to follow a recipe. Not. Everyone's been even taught how to do that So you do that we have to learn timing heat all of the different methods of applying heat Why would you use one versus another and then we need to get into? Finding your sound probably my favorite episode is episode 4 It's all about finding your sound and it teaches you all about how different spices and herbs and all that work together But I teach it to you like the sound the the the actual effect signal the tone signal of a guitar going through a guitar amp, so Your salt is your volume level. Your bass is your fat, right? Your mids are all relation mommy and and I actually have a graphic on there to help you see how you build bass and Mids and trebles so your fat your mid-range your spices your umami all of those things and then your acid on top your brightness like build an understanding of how flavor actually works with the palate and Then you can decide what you want to use and all this kind of stuff but so I work you all the way up through that stuff and then I teach you how to do a single dish with no recipe and Then the last thing is I actually and I thought this is so fun I'll have to show you the picture, but I had my cell phone strapped to my forehead yesterday So that you can actually see down the way I'm looking down at my hands and I show you beginning to end how I cook Something with no recipe and I did pan seared Denver steaks. I did red Argentinian shrimp I did a pan sauce in that pan that I cooked the steaks in to finish with some time and cream and beef broth and I did roasted asparagus and bell peppers You know, they make GoPros. Yeah. Yeah

54:20Yeah, but just some duct tape in the cell phone, that's right I'm also a redneck. So, you know, we Jerry rig everything So but but so I did that so it's like and I'm gonna try to make that episode basically have little to no cuts in It and I talk about timing why I cook things in certain ways why I chop things in certain ways how I make it all Come out and come together at the same time And I think this is part of what makes my channel the cooking school the the cookbook all of this This is what makes all of it. I think so So important something I'm so proud of every picture that is in that cookbook. I took the picture of the food every meal that is in that cookbook was eaten either by ash and myself or By people that we had come over that were there for like these big cooking days where I would cook like 10 to 12 Recipes photograph them and then give them to our guests to eat. How do I get to the invite to that? Because you know, there's there's look there's there's Vegetarians, there's vegans. Mm-hmm that don't eat any animal. I am a carnivore Yeah, I enjoy eating meats and I'm an omnivore I guess like sure but like I Definitely enjoy a good. Yeah, that's kind of the thing about the book too is it's like I know it's a carnivore book and I Talk about meat and ancestrally why that matters because of what it did for my health But whether you eat the way that I do or not this put this cookbook is really about putting some joy back into getting Creative with these kinds of ingredients and it's like whether you eat a carnivore diet like I do or not I have noodles in there that are made out of chicken breast I was gonna say I mean you're if you're thinking like I'm like a carnivore diet and then like but I love pasta and I Read and there's you got Biscuits in here and bread and pasta noodles and right on like all kinds of stuff I sort of think of it like, you know, there's high shepherds pie Yeah, and so I sort of think of it like this, you know There are restaurants out there that you go and they have this weird theme where it's like, okay, everything looks like something. It's not so your

56:24Entree looks like a slice of cake, but it's made out of mashed potatoes and you know, something else like whatever Right, it's not actually cake and then you get to the dessert round and it looks like a filet mignon But it's actually like a chocolate Yeah, like like so that I mean they play with things right because as people we love to be able to play with our food I don't think there's anything wrong with that. So even if you're not someone who wants to eat a carnivore diet all the time Why not make pasta out of chicken breast which I have in there and make chicken alfredo that is Completely carb-free Because the noodles are made out of chicken and you use my mellow white sauce with Parmesan cheese to make an alfredo sauce and you make Chicken alfredo that doesn't look like it has any chicken in it, but it's chicken alfredo But the noodles don't taste like chicken breast because again the way that I do it in the way that I cook it in there You wouldn't know it was made out of chicken breast. I mean, this is so fantastic You know, we we work with a lot of restaurants and we want to promote people going out to eat This obviously so many people can cook at home fairly easily and anybody can do this and I love the way that it's but if you're A chef also one of the things that people who are on these type of diets, you know, I've done several different diet type things as I wanted to see how and keto is a really Interesting thing when your body goes into ketosis and yeah, yeah, I I think chefs Can take this book also and start creating menu items because there's not a lot of menu there's gluten-free Yeah, something that people ever has options for gluten-free But if you are on a carnivore diet or something like where this this dish this composed plate You're making doesn't fall within that You can promote that. Hey, we do have Carnivore diet food that you can eat and it's not I hate I hate the word diet. Yeah diet Implies Something that's temporary right? I'm doing something and I think that this is more of a lifestyle Every day you have to make that level of commitment. Yep

58:26Dr. Gundry, do you know who he is? I do. Yeah, I read his book and I thought that the the theory behind Why people eat meat is about And I'm gonna say I'm gonna say this just for people listening I thought this was really fascinating and I I still eat this way back in Paleolithic days You ate what you could kill or forage. There was no processed sugars. There's no processed grains and in the wintertime You would eat meat and your body knew that it was wintertime. And so it would actually start Using the fat that you had stored up throughout the summer Because summer was coming right and then in summertime you have fresh fruits That's the only time your body was able to get sugar. Yeah was when these fruits were blooming Mm-hmm And so when you when you eat sugar your body immediately thinks it's summer, right? We have to store fat, right?

59:31So when you're consuming sugar your body is thinking Winter's coming. Yep. Let's store fat and Then in the wintertime you have the stored fat that when you're not eating sugar your body starts Burning the fat because it thinks it's winter and getting prepared for summer Yeah, now we have sugar readily available any time of the year So your body's constantly confused not knowing but there's a natural Ebb and flow to the way in which food was available back in the day to which our natural Chemistry tells us and how your body reacts and so I think that's when you cut out Sugars and you go straight to just we're eating meats. Yep. Your body thinks it's winter and starts burning fat and Then so am I am I yeah completely off base there? No, that's what that's how I read it to understand. Yeah That's interesting. So if you just cut out sugar all together, right your body just starts torching fat. All right There are two types of business owners those who are busy and those who want to be busy Toast is designed for both with tools to keep you humming and help turn grind into growth That's how you turn busy into business toast built for busy Supersource develops and distributes high quality cleaning products and supplies as well as delivers wear wash housekeeping laundry programs and food service training They partner with restaurants golf and country clubs hotels and resorts schools universities and health care institutions Save time and money and reduce inventory by utilizing their high quality products and engaging with their highly trained service Specialists if you're looking for wholesale cleaning products like dish machines in Nashville, Tennessee They have you covered listen guys. This is way more than a dish machine and chemical company They do not make you sign a contract they earn your business every single week and let me tell you I will personally vouch for Jason Ellis and his entire team over at supersource if you want a dish machine and chemical company like this give him a call

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1:03:38Experts in the kitchen exhaust industry. They service all of Nashville in the Middle Tennessee area and they can do a free Inspection and consultation all of their cleanings are done in accordance with strict NFPA 96 guidelines you get professional service every time they have properly trained technicians to keep your equipment in restaurant clean safe and Compliant there's pre and post inspection reports for compliance full exhaust cleaning from hoods to fans They exchange filters and they clean the filters They do repair and maintenance services clear and consistent communication with every service call Kurt Kowalski with kitchen guard He will get you set up. He'll come in check it out. Take pictures. Let you know what's going on You can call him at seven three four three four four two zero one zero or you can email him at Kurt dot Kowalski at kitchen guard.com. It's very much if you if you really understand Ancestrally what meat was meat was considered like meat and fat were Optimal nutrition because you get so much good stuff for your body and there's no Minimum number of carbohydrates you need to eat on a daily basis for your body to be healthy There's there is no minimum intake now proteins and fatty acids There is a minimum intake because without them your body will not last like you you will die So if you look at what carbs really were Ancestrally, it's just like you said in in the summer and the fall you have harvest time, right fruit is basically Whatever is seasonally available and it's a few weeks out of the year and you got to beat all the animals to it Yeah, right because everything is competing for that little bit of sugar to put on a little bit of extra fat Because that fats what's gonna get you through the winter, right?

1:05:29So it's a survival thing and in vegetables, you know a lot of veggies we have And even fruit, but especially veggies we have Hybridized them so much compared to what we had a thousand years ago like broccoli never existed That's not a that's not a thing right like broccoli came from the hybridization of the brassica family So if you like eating, uh, yeah Come on right so if you like brassica was a jeopardy question So like so, you know broccoli or like a lot of the dark leafy greens cauliflower like these kinds of things They all come from kind of one Ancestral plant or family of plants that have been hybridized and you know changed and stuff over time by very intentional agriculture So if you eat broccoli and you feel amazing and you have perfect health more power to you Like that is fantastic. Some people don't feel good eating it though And it's it's not really something that we would have been eating a thousand years ago So, you know if you if you look at what?

1:06:37Fruit really was it was a short season now We grow it year-round in greenhouses and ship it all over the world But it used to be a few weeks out of the year you had it and it was a special thing and you would be thankful for it and it was a blessing to have that because it would help you get through the winter and Meat was the thing that sustained you most of the time Veggies were something that as we got into more modern times, you know, three five hundred years ago We started really like leaning more on the veggies grains were a survival food, right? like this is something you can pack away dry and it's not gonna go bad and you can use it to make bread and this Kind of stuff because if you're starving Grains are better than dying. Like that's that is absolutely a thing and that's how traditionally grains have been used in the human race. And so You know now we have a food system that we have access to all of this stuff and I'm not telling anybody what they should Or shouldn't eat. I'm just saying that this is what your body is going to do and this is where ancestrally our DNA comes from so if you want to feel better and you want to Optimize your health optimize your nutrition Maybe lean on the animal fat and protein Because that's what your body is going to respond to really well and you figure out what that means for you and if Listen, I've got friends that are vegetarian and vegan and they don't eat all the stuff that I do and that's cool Like I love all of them like it's you know Problem as long as right or wrong long as you're healthy and happy I'm not here to tell you what to do, you know, but it's just my anecdotal observation of my own body the research I've done and I put it all together in a book where it's like guess what like you said as a chef if You could take in a restaurant and you could say Here's a special that we have for people who live a low-carb lifestyle This is a carnivore noodle and it has an animal fat no carb added type sauce that goes on it Whatever and it's like it's a special dish Do you know how hard it is to go to a restaurant as a carnivore?

1:08:30Like it and that's the thing I love being able to go try food But I go all these places and I go There's all of these high omega-6 seed oils that everything is cooked in understandably because that's readily available and affordable for a restaurant I get it. Here's all of the bread and the pasta and the grains again. It's readily available. It's easy to make it's affordable And this is a business. They're trying to make money. Of course. I mean they have to survive So I Go there and I go there's not really much on this menu for me because even if I order the steak Well, I'm not gonna eat any of the sides that come with it So now I'm paying you know three times what I would pay to buy a steak at home and I'm getting half the amount of food and so it's It's hard to go out to eat when you eat the way that I do But you know when you have a book like this Maybe if there's a chef that's like hey I'd like to you know Just have an option for people even if it's not something we sell much of like if it already is Ingredients we have we just have you know the option to do this for people I think it would be really cool. And I think it would inspire people that you know, maybe you're listening We've we've actually talked about I think it would be fun I've had so many people that have been like Chris you got to open a restaurant. You got to open a restaurant I'm like on top of everything else I do. I don't have time Have you been making some money would you like to throw it away?

1:09:46Have you been doing okay, would you like to get back to where you have nothing? Open a restaurant. Do you have do you have a million dollars of investment money just sitting in your bank not doing anything? Don't have the money but just give me credit for it. That's right. What do you want to go bankrupt? We've we've talked about like, you know So many people are like man if you opened a carnivore restaurant or just even a low-carb restaurant I'd eat there all the time and I'm like, I don't think that's actually the way that would work There's a trust Korea's. Yeah, right and it's like I don't think that's actually the way that would work But you know, there's there's this cool thing that happens where youtubers they're known for food They do this like pop in event for like a weekend at a restaurant, right? And there's like a dish or two that's a special on a menu at a restaurant and they advertise for months on their social media Hey everybody come we're gonna have this thing if you're someone who likes like there's a guy named ramen Lord and he Pops in randomly and he does these ramen pop-ups at restaurants that are already there and he just for one night You can come in and get ramen Lords ramen and he's got two different versions you can pick and have you done this here in?

1:10:55Nashville, I haven't I haven't but I think you would you like to I like a list of restaurants that good Okay, this is it cool. We're gonna make this happen We're gonna do we we need to do an eat your meat love your life pop up Somewhere in Nashville you heard this. He's got a hundred and sixty thousand followers He's not an influencer. This is a lifestyle that he has created. This cookbook is amazing I would love to see I would love to see a couple things one is I would love to see a chef out there get this cookbook and Create one of these meals and feature it and when you feature it tag him in the post where you talk about it Yes, and that would be really cool. I'd love to see that and then I'd also love to have somebody go Yeah, dude, let's do a pop-up a Chris cooking Nashville pop-up Yeah in our restaurant over a weekend or maybe a Sunday and a Monday, right? Right where you're typically slower. You want to fill it? How many people in Nashville? Do you think eat this way? Oh Well The other day we were in Costco if it says anything and we both had left the gym we went to Costco We both look terrible and the lady checking us out goes Chris cooking Nashville and ash Watches our YouTube. So yeah, we have quite a good amount of followers here And but you know, we have the best people that follow us truthfully. They will drive I mean like we just did a cookbook release event at the Barnes & Noble over in Brentwood and We had like a mega turnout and a lot of those people drove three four or five some some of them eight to twelve hours Just to be there to support this because they all have also had this incredible Transformation, so I think they're very passionate about it and they want to see this out there more because you know They want other people to feel this good just like they do Just like why Chris wrote this book? Yeah, there's such a community around it, too Like that's what we love about the restaurant industry is the community building and you have your own community too. Yeah Yeah, I was gonna say to you speaking of Restaurants because I I do a lot for the business side of Chris cooking Nashville. Yes. I do not boil water though

1:13:02So I just want to make that very like I don't I don't do anything with the recipes I just do my thing but You know like growing up and I think this is I would say Most women of my generation and you're talking about the younger kids coming up So like everything that my mom and my grandma made it all came out of a box or a can Right, and then I started dating Chris and it was like even when we used to eat carbs He'd be like, I'm gonna make you pasta by hand. What's the first thing I ever made for you? Remember the soup Oh chicken noodle soup. So I told Chris I was sick We had like just met really just started kind of hanging out and I said I was sick and I said hey Can you run by the store? I'm like, I just want a can of soup now. He's like, I'll do you I'm better She didn't say can of soup. She said so first of all, she she did not want me around. No, I did not But I wanted to come hang out and just make sure she was all right in her apartment all this kind of stuff And I said, can I bring you anything if you're sick and she goes? Yeah, I guess if you want to bring something like I could really use some some chicken noodle soup. That's all she said That's it. Yeah, so he like so hours go by and I'm like what a jerk Yeah, how long does it take to go grab a can of Campbell's and bring it over right he shows up like a couple hours later with this like huge container of Homemade chicken noodle soup and it's my guy right there. That's my guy That's why we're married I bought a bought a whole chicken I roasted it I pulled it off of the bone I made a broth out of the out of the car single gentleman if you're listening How to get the girl Women are like, oh, you know diamonds and money. I'm like, no, can he cook like come on like we all like to eat?

1:14:46Yeah But no, I you know I was saying though so that is very much though like Chris and just honestly the way his brain works and his upbringing Chris has the ability to literally just walk in a kitchen the first time nail whatever recipe He has all of these all of this knowledge though. I do not have that knowledge And so, you know Chris has lost 130 pounds I've lost a hundred pounds doing meat-heavy keto And I what I kind of realized and I loved what you were saying about the book going back to you how it's laid out And how it's like it's designed to where if you know nothing you can just walk in and start He literally would write something and he would come find me and he goes read this Does this make sense to you because I have no idea you were the no Testing it on so it's like so I would tell him sometimes I'm like, I have no idea what the hell you're talking about right here Like you got to break it down for me And so he'd be like great so like we really when we wrote this book we this took us two years of our life like we really wanted this book to Affect people no matter how they eat like we he does carnivore I do keto you could just eat standard American diet Whatever you want The book is called eat your meat love your life because when we started writing this book We wanted it to change people's lives like we don't care how you eat or what your label is But we'll tell you what works for us, but it's like buy the book learn how to cook But I think a lot of the health problems whether that be physical mental metabolic all goes back to nowadays Think about what kids eat, right?

1:16:07Yeah, all of it is just nothing but carbs and processed sugars and we've never had that before in the human history, right? So even if you just want to eat more whole foods, even if like, you know You're like man. I couldn't eat just me like sure I get that like fine. I don't do that Like I love my veggies. I love fruit Just start getting your kids in the kitchen because when you understand how to make and how to consume good food then you will appreciate going to a great restaurant and going I Really like this And and let's talk about like where's the restaurant industry or just the world gonna be in 50 years, right? Like Chris is blessed to have parents that got him in the kitchen and like here's the spice rack and here's this Like think about the next generation of restauranteurs, right? If kids all they eat is like Doritos and chicken nuggets out of a freezer section. They're not gonna know how to cook So designing this book, that's why we have the garage been cooking school. Look like there's a you'll triggered Sorry, you don't know This is this my kids Grabbed my kids to it, but you and you you and William made. Yeah. Well, that was a cool story William Yeah, yeah, he likes to cook but like and he's reading this I was like, oh he we're gonna find Together that's the other thing. You're nothing else you get like cool experiences out of going through this and making things. Yeah Oh, yeah. Yeah, I'm gonna if you want to be like, oh, I actually do want to throw in some pasta We're not like, you know, you still get really cool stuff. Absolutely. We've met kids. They love to cook, right?

1:17:37They're kind of like maybe the weird exception and it's like oh, you know their parents like they love to cook all the time But they also for health reasons, maybe they have celiac disease or different things They can't eat a lot of the same things and so finding recipes or things they can do for their own health So like there's a friend of ours Maggie who's just thinking about her Yeah, she's a cattle rancher up in Canada, and she has actually been a carnivore like most of her life So she is is she 86 now? I think she's 86 and she is She's like 86. She is still out on her cattle ranch with her husband who's in his mid late 70s She married a much younger man they they are they run a cattle ranch like she literally is out there with a 150 pounds of grain in both of her hands running across her pasture feeding her cows at 86 years old She's she's more energetic and younger than I'll ever be Yeah like amazing and mentally smart as a whip But she had a family that she knew where the the boy he was about 12 years old He loved to cook and he actually wanted to go to culinary school and he wants to open a restaurant and become a chef But he's like but I can't eat all these things. So he's like ADHD. He has ADHD. He was having problems in school. Yeah, so he got Chris's cookbook, you know has a gift and Now he's like making recipes out of it And he goes I'm gonna go to culinary school and I'm gonna use this and I'm gonna learn and he's like I mean, he's gonna he's gonna open a restaurant one day So, you know if you get kids in the kitchen now It's like you're improving their health their brain function and then it's like then you have the next generation Yeah, but what a restaurants gonna be like in 50 years if all they know how to do is open a bag of Doritos There's so many people, you know, like like he's a really good example. Yeah, there's there's so many messages I've gotten about this but like, you know, I talked about the autism and the ADHD and all this stuff. That's why carnivore Changed my brain so much because now I understand the animal fats and how they Soothe the brain and how they balance the hormones. I understand the carnitine that is in meat

1:19:38I'm getting this massively high dose I'm getting the methylators that is what your brain uses to start getting its energy going throughout the day, right? Like it uses those methylators so it can actually create the brain energy it needs I was getting a massive dose of all these things by eating all of this animal protein and fat and Suddenly my brain wakes up how many people are out there? Dealing with brain fog that they don't even know is brain fog because you I mean you live with yourself You can't get outside of it and see it But if you just start doing this even if you don't go full carnivore like me but if you boost your protein and your animal fats still have things that taste amazing and they're nostalgic and you can enjoy this as A family and suddenly your brain gets better and your life gets better That's the whole love your life element of this because eat your meat is great But if you eat your meat and you don't actually love the life that you live What was the point of eating all of the meat, right? It's you take care of your body and your brain So that you can then go do great things and you can you can put good things back into the world You can be that person and you know for us faith is really important part of all of this, too Whether somebody believes the same as us or not doesn't matter But for us, it's like if God created me to do things in the world where I serve people where I Represent him where I do this kind of stuff and I try to care for those who are struggling You know the widows the orphans, you know Peter feed my sheep like these kinds of things if that's my calling if that's what I'm supposed to do How do I do that if I hate my own life so much that I don't see any reason to get up every day I mean there was there was a point I was so depressed. I Would go to bed and honestly just kind of hope I didn't wake up the next day because that would just be the easiest way For it to all be over because I wouldn't be struggling anymore. That's where I was mentally I just I had no reason to want to wake up every day So this has completely changed it to where I now I go No, I want to like I want to pop up and I want to you know Be in a restaurant somewhere and show people about this I want to teach people about carnivore whether they want to do it full-on or not

1:21:38I want to teach people that there's hope I want to give people inspiration. I want to show them my change I want to help save people's lives and I want to support all of these amazing people And I want them to go find their purpose the same way that I did. So if you're gonna eat your meat Have a reason Because that's what it means to love your life. And that's what we're trying to do. And that's what that's what I've been called to That's why that's why God created me But everybody has their purpose their thing that he can use them for and so I'm like What if we take this and we use this to improve people's lives? To a point where they can go do something like start a low-carb restaurant and they can help make this something cool because the restaurant Industry I know that's hard even though I've not done it myself Like I don't have to do it myself to be able to sit on the outside and see how hard that is for the people That I watch and I learn from and I go What if we could just get people? To have their brains clear What if we could get people willing to spend the money on really good quality food at a restaurant that actually takes care?

1:22:43Rather than a huge corporation that goes what's the cheapest way that I can possibly make something that comes in a box for you Amen, what if we do that? And what if we get people truly believing? Hey this chef that lives 20 minutes away from me who has this cool restaurant That's where my money should go Don't give it to Frito-Lay and all of these people in a grocery store like go give it to that guy If I'm going to spend money on food, I'm not cooking here I want it to be somebody who I'm supporting what they're doing because they're a person who's out here doing amazing things The message moves on from them to the next person my money supports their family their family supports other people Those people go support someone else. It's all about all of us working together Yeah, and sometimes the foundation of the fat and the protein that gets your brain clear and just getting that metabolic stuff off of you That's what finally clears it up And that's what makes you stop and be able to step back from all of this like I did and go Wait a minute, it's it's not about who's the cleanest carnivore. It's not about you must be a carnivore. You're not doing it, right?

1:23:48It's not about any of that. It's about There are people who are suffering. There are people who are struggling. There are people who are dying from preventable disease There are people who are trying to start businesses and they're struggling Because people don't understand that a locally owned business where you're buying local ingredients You're trying to make fresh food. You're trying to care about your clients your customers your people that walk in That's a better place to spend your money So if you're gonna do this stuff, it goes so much further than a cookbook. The cookbook is honestly, this is just my Launchpad that it's like well, here's where we start we and this is that whole rock and roll thing You know You got to make it cool and rock and roll if people are gonna pay any attention because then once they start to pay attention Well, then you have their ear and then you can say cool now What about that restaurant down the road from you where the family is struggling and they use all locally sourced ingredients and that foods better for? You than the stuff that's filled with preservatives when you go to this corporate thing around the corner and guess what?

1:24:53That corporation around the corner. They don't care if you live or die doesn't matter to them But you know what that chef that is putting his lifeblood into this food being the best quality It can be he's supporting the local ranchers and farmers around you He cares whether your family does well because you're part of the economy that he's part of too and all of you guys working together This is ancestrally how people Have lived for thousands and thousands of years It's the modern-day version of what humans were meant to be and so I think like that's why it ties into This restaurant thing so much and that's why I care about this so much because it goes so far Beyond a cookbook and eating a carnivore diet. It's how we're all interwoven together there. Yeah, well said I Think that if I was holding this mic you could just drop it right there because We typically do an hour interview. We're already at an hour and 10 minutes That's how fast this goes when you're having fun. I can't tell you how I I didn't know what to expect today Yeah, I met you on channel 4. Mm-hmm. I was on there talking about Hispanic Heritage Month and some of our local restaurants you were on there talking about your book and I went who are you? Yeah You look really interesting. This is cool. Hey, let's do a podcast and then you reach back out I say that to people then I never hear from him again, right you reach back out and I could not have been happier that You're here. I think this was really educational for me Inspiring for me, hopefully Like you said if there's one person out there who heard this and went, you know, what damn it. I'm gonna try this I'm gonna do something. It doesn't have to be I'm gonna go be a carnivore Mm-hmm If you're in that place where you feel depressed where you feel like you can't go forward anything There is hope. Yeah, there is absolute hope for change You can do things it just takes that first step for you to decide I want something different and I love

1:26:53That you did that that you have embraced it that you're helping thousands and thousands of people This cookbook is absolutely amazing Ash your music is great. Your music is great on ashes album here It's just been an absolute joy and a pleasure having you both here today And when we do this pop-up because we're gonna make this happen when you do the pop-up We're gonna bring you in the the restaurant owner back in and we're gonna do a full episode on what you're gonna be cooking We're gonna help promote it. I'm gonna be there in the building eating the food Gonna be awesome Just thank you guys so much for coming in today. Yeah. Thank you guys for having us. We're amazing. All right with that Chris and Ash Delisle It's a pleasure to have you here His book is called eat your meat and love your life a rock-and-roll Carnivore cooking to crank your kitchen to 11 by Chris Delisle You can find this anywhere you buy books anywhere and you can go to if you're looking for any of the links It's on all the major book retailers But if you're just looking for the links You can go to Chris cooking Nashville calm and I have a whole page there that has all the links as well Go watch his videos on YouTube subscribe to his YouTube channel at Chris cooking Nashville You have an Instagram page as well. I do Chris cooking Nashville on Instagram and Facebook both Excellent guys. Have a wonderful rest of your day and we will be We'll see you again soon when you do this pop-up if you're a chef out there and you want to do this pop-up reach out To me reach out to Chris either way. We're gonna make this happen. We're gonna we're gonna we're gonna do this. Let's do it Thank you, sir big. Thank you to Chris Delisle and his wife ash for joining us on the show Thank you to Pepsi for being the title sponsor for this show We are the Nashville restaurant radio presented by Pepsi if you are a restaurant and you need help You're one of these people we've had a bunch of people reach out and say hey, I'm looking for some extra cash I need this I need that and You work with coke

1:28:55Give Pepsi a shot Give us a message and we can help you bring Pepsi in and they can help you with support And that's what everybody needs right now. It's just a little bit of support and Hey Pepsi has Mountain Dew guys Pepsi is Mountain Dew is like the number one soft drink outside of a cola in the state and it originated in the mountains of Tennessee so Definitely look into Pepsi. You can read you can reach out to me Just go on Instagram or go to Nora Nashville.com send us a message. I would love to make the introduction to you and Pepsi We are also talking about gold drop vodka guys Do you if you're a member of Nara you're gonna get an email that talks about gold drop vodka They are distributed by Ajax Turner. This is a brand new vodka. It is from France It is the company is based here in Tennessee in Nashville. And so gold drop vodka is a local Brand they import it from France and it is very very unique If you go back a couple episodes, you can listen to our conversation with JB He is the owner of gold drop vodka and they are a new sponsor and partner with Nara We would love to get massive traction on gold drop vodka So you can order it today from Ajax Turner if you do order it I need you to send a message and say hey, we ordered gold drop vodka. Where's my prize?

1:30:17We're gonna do something special for you Please let us know and then you know shared spirits You can have you can put your gold drop vodka on shared spirits and send people in to to get it That might be part of the surprise so definitely Do that want to give a big shout out to some amazing restaurants. We are working with Creve Hall bagel company Please if you guys are in the East Nashville or Creve Hall area, they are doing awesome awesome things with their bagels We always love Gordo's taqueria if you're looking for something to do and also this Friday. I want you guys to tune in to today in Nashville Because I do a segment every single Friday the first Friday of every single month called What are we eating where I go on and I talk about some Nara members that you need to go check out Last month we did Tantissimo. We did soy Cubano and Limu Peruvian cuisine and then they all got blown up on the Best of Nashville. So look at this. We've got some amazing amazing members I do want to give a shout out to all the Michelin guide winners We had so many Nara members when Michelin Awards whether it be Bib Gourmand or recommended we definitely want to say congratulations to everybody out there and Thank you the listener for listening to this episode Outro today is only me because I accidentally deleted the other one. So we hope that you are being safe out there Love you guys. Bye