YouSaid · the spoken record

Joshua Skenes

lines on the record: 106
first: 2016-04-30
most recent: 2016-04-30
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“I know who you're talking about. I don't know enough about him to really give you my opinion. I saw the chef's table episode that he did that I thought was a really cool, I love that series. And he's very philosophical.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“So we did that for about a week, and then I think we all got fired after that because nobody knew what happened to the Hundies. It was like what happened everything. Wow.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Let's go. We would, you know, it made me think of Subway because of their manual, their operating manual. So my second memory from Subway would be using how to block out the cameras by standing in strategic positions, putting bubblegum on the end of a coat hanger and fishing $100 bills out of the safe and the floor drop.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“I don't know. It might go to jail after I tell you the story. I used to work in Subway and there was always a little manual and I was probably 15, 16 probably want to work there. And we would I don't know if I should tell this story. We can cut it out.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“At a certain kind of cooking, certain level. I don't want to use level because I sound like a dick when I say that. But I just want to use a certain type of cooking. And I wanted to be able to walk away with something really tangible where they can contribute or recontribute.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“essentially that will allow people to operate every moment of their day like subway. Subways actually sucks. But I got a funny story about Subway later on, I'll tell you. But so that it gives people this huge influx of information so they can be successful. So that's kind of the way we operate now. We want people to be mentored through the process. And in return, they develop loyalty to that kind of patience that you give them. And then they wind up really learning something that's tangible because I want these guys to come and work for us and spend a few years there. And it really takes, you know, five years or so to really learn about cooking at a...”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, so that's really the goal. The goal now is really mentorship and how we can create this kind of package on the inside to help our team navigate through some really difficult and enigmatic environment because there's always a gray area when you started a new place, right? You don't really know everything that you need to. And even if you are a great cook, let's say, and you start in a new kitchen at a very high level, then there's going to be things you don't know. Every chef has a different way to do things. Every restaurant has a different SOP for something. So you standard to practice. Yeah, yeah, yeah. And standard operating procedure. Yeah. And so I wanted to create really this.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“From the outside, everybody's trying to get in, and from the inside, everybody's trying to get out. I think some podcasts or something, but I can see that. I mean,”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“No, no, I'm just kidding. We don't. I mean, just I do, but my staff doesn't. My team doesn't. Um, You know, I guess in terms of training, I went through a long period of just like the old school mentality of like Zero patience, you know, kind of here is why, I don't know, just that old school, like abusive mentality of cooking drill sergeant, it's all a drill sergeant, you know, that kind of military ridiculousness really, right? But that's evolved into over the years of just going back to kind of the martial arts thing and just kind of remembering that patience from my teachers and just from what martial arts does in general. So now it's really like I like to, you know, if I can create the, you know,”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“We give him the silent treatment as soon as they walk through the door, basically. You give them silent treatment to see if they're going to crack, yeah.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Like to the west of Red Bluff near Minocino National Forest And there are pig dogs on one of the hunts, and they're all in the truck. And so we were walking by. I walked by with Chester. And they thought he was a pig, I think, because they were going fucking crazy in there. And they were barking at him and he stopped and looked at.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Passionate He looks kind of like a little pork chop. And there is, I went pig honey. I go all the time, but I went last month up to North North.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“I think it was starting over, actually. I think the best decision I made was just to say, okay, screw it, let's really start over. Let's just completely empty our cup here and really think about now and what is really valuable, what's really valuable to me now, what's honest, what's sincere about what we're doing, and let's do that. And that's really still the driver to Caesar now.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah. So all those just gone in sewage. And all the ink was running on them. And I was like, that was everything else is replaceable, but that was really truly the thing where I looked at it and I was like, fuck, I just had to sit down for a while. But, you know, we were moving into new space. So there's a positive spin. I was like, you know, fuck it. We're just going to start over. And it's the same thing we started with. It's all up there somewhere. Not those exact things, but you just got to start over.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“17 hours straight. What do you do? It's all internal. I just was just thinking to myself, I was just kind of exasperated. Because I lost all my old books from my culinary school.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“In all of San Francisco. And within 15 minutes, we were under three feet of water back there because there was a gradient that went down. And from the street level was approximately two or three feet higher than the back of the restaurant. And so all of our stuff that we packed up was completely soaked in sewage water. We got pictures of like Mark Bright, you know, the Sommier floating on a barrel on a wine barrel out in there, you know, with a little lasso in his hands that he made. It just is ridiculous. So that was how he ended the old space. And we just threw everything out and started over.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“You know what's funny about that is that the day that we were moving out, you know, we got all our investments to move to the new location. It was like four years ago now, I think. And the day that we were moving out, we had finished service for the night, you know, great last service. We hired movers. Everybody came in, packed everything up. And it was probably four in the morning or five in the morning by then. And we were just waiting. And we fell asleep. I fell asleep on the stool outside, just waiting for the movers to show back up because they needed to go get breakfast or something. They were supposed to just take all the shit. And then all of a sudden I woke up to somebody screaming, shit, it's flooding. There's fucking water everywhere. And within 15 minutes, whatever the system was on Folsom Street is really the worst infrastructure.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“All right, so to get back to your original question, you know, we started this thing inside a cafe that I'm sure they're going to be very angry once I expose all this, but there's this cafe, and they would just had really bad things.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Well, there's no deposit, so that's why we could afford it. No, but we started with like 10 grand, right? Of our own money. It was $10,000 and that was it. There was one opening in this event space, which was the old Saison. And we just, you know, Sunday nights at Caison. We started Sunday nights at Caison. I just wanted to cook again. And so we went, we bought some pots, we bought some plates, and we went.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And we started it because I was unhappy and my consulting job that I was doing, I wound up being broke after spending all my money in 2007 or whatever it is. 2007 was a very kind of prosperous year for money for me. And I made a bunch of money. But then I wound up, I thought it was just going to keep coming. And then all of a sudden everything crashed. I was like, oh shit. I screwed this one up. So I said, you know, if I'm going to be broke, I'd rather be happy and broke than, you know, miserable and broke. And so that's why I started Saison. It gave me the kind of like courage to just say, you know what, fuck it. I'm just going to jump out on my own here and just do what I really want to do, what I really believe in. And that started as just a simple thing. One night a week, you know, in an alley, really, right?”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Opening Caison. Opening both a great time and a really tough time. In the beginning, I mean, we were in an alley, right? When we started, it was one day a week.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And he was just, he was this guy who was just, you know, his shorter, stockier dude, and he would just practice everything that he preached. He was a living example of everything real. Around him and truthful and kind of sincere and honest. But he was also, you know, real badass on the side. He could just throw you to the ground. There was just no, but he wouldn't ever unless you're training, right? And so he just embodied this kind of peacefulness and healthfulness and patience and all these things. And I don't know. I lost the patience a long time ago, so I didn't really do well with that example. But in many ways, I still look back to him all the time. Just based on those simple kind of simple examples that he provided that are simple to say, but really hard to do.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“feelings and shapes and you know here's an image that triggers a memory Here is a feeling that creates a thought. And I guess that's the same for everybody. I don't know, but maybe it's just if my memory really sucks. It could be. But if I really could, I mean, if I could look at mentors, then it would have to be probably one of my first martial arts teachers in Florida, in Chinese martial arts. His name is Cam Lee.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“I'm like running through my head right now to try to find an example. And, you know, I think what the problem is with me is that I don't remember shit. My memory is absolutely terrible. And in many ways, because I think that my process is...”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“You know that I don't know, it's a great question. You take influence from everywhere. This is another question that happens sometimes that I can't ever answer.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Right, exactly. Well, that's really what it's about because that's from martial arts. I mean, you know, the more I talk about it, the more it comes back to really just martial arts and practicing. Because we used to, you know, we used to, when I was young, we would practice the same throw for hours and hours and hours again. We just do that throw over and over and over again. That's all we didn't do until we could just do it no matter what, right? Until it's default, until you go through those isolation drills where you basically isolate everything that you do in your arsenal, and then you do it so many times that it's there when you need it, no matter what. Right. That's same with cooking, right? Same with anything, I guess.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“It's products as time goes on, just like if you practice your martial arts over and over again, you do that one throw millions of times if you can. And then that's when it really starts to get interesting. It's the same way with cooking. Like you do, you repeat the same process over and over and over again. Thousands and thousands of times and you start to get a little better understanding of it. And then another few thousand times go by, you start to get a little more better understanding of it. And then you maybe start to look at your products a little differently. You start to chase down better products, you're a little bit less salt, more natural flavor comes out. It's such subtle little differences, but that's really what makes up really, really great cooking is just all of those little tiny things done really well throughout a process.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“This and then a piece of food suspended on top of it. Yeah, so it's just like it's been around for a long time, but it's basically just you stretch a piece of saran wrap over the top of a glass bowl or any bowl really for that matter where basically you stretch it far enough around the edges so that when you rip it off the top seams like it's floating on air, right? So you can't really tell that there's saran wrap there. And yeah, people love that. It looks like the food's floating. You put a piece of food on top of this ran wrap. It looks like the food's floating.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“I mean, there's learning tools there. You know, you get a bad review, then you have to really think about it. Is this really true? It's important to take in what's real and discard what's not, right? Because we know the media, they can be a little silly sometimes. Or inaccurate, let's say, but there is also a lot of really knowledgeable people out there. And I don't know. To be honest with you, I don't think about it anymore. I don't think about it anymore because when I see people come in the restaurant and really have such an amazing time, that's what's kind of special to me. That's what makes it worth it. It's very... You know, simple in a way. And I'm a simple dude in many ways.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Well, I mean, you know, reviews are, you know, the whole media, it's a great validation some ways to hard work, but at the end of the day, if those things didn't exist, you know, asses in the seats are really what make you enjoy your life, right? And so, you know, for that reason, it's just you have to just.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“San Francisco, yeah. In San Francisco. So we were the first along with one other restaurant. Yeah. Bennu, right? Yeah, right.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“So it was that kind of process that I think is certainly influenced by martial arts. And that's how it all started, I guess.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Well, I mean, I think that at the end of the day, it was about that, actually, just the philosophy, the ethos of the restaurant. Because it started with just the food. Asking myself a series of questions about what I thought about the food and the quality and the essentialness of everything. And I think that triggered everything else. And that was, you know, really starting and saying, okay, when we first, before we even start Caesar, it's really just my thought process about how to create good food. Is this, let's say I'm making a dish and I eat it and I get to it and I say, is this really the best version of this thing that I've ever eaten or ever put in my mouth? And if the answer, it's either yes or no. And the answer is no, then I have to start over and I have to really think through the reality of what just keeping yourself grounded and thinking. And what is the reality of if Mr. Joel Robachon came in or something, what would he say? Or what would the best chef in Japan say?”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And so that's the same with the service, right? I mean, here is the description. It's very simple. It's very basic. We want to get in, give the person their food, get out, let them have a pleasurable experience, right? So all of it is kind of reflected. The whole philosophy of the restaurant and everything else is reflected through those kind of principles. I think that's very martial arts, right? Oh, it is, yeah.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And so that may be tastes, maybe the actual dish itself in the restaurant where you just have what's essential on the plate. You have a beautiful piece of wild, you know, deer or elk or whatever it may be, one that I hunted in a good place at the right time of year. And you just age it just enough to get to its sweet spot and you just barely grill it. And you just put a beautiful sauce on the plate, right? And that's the essential part of what pleasure is.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“I think it affects everything. I think it affects the way that you really think and act and everything you do I mean, just overall the ability to be more peaceful with your surroundings, but I think that in cooking, I think it's the essential nature, right? We're a restaurant. I mean, if you were to ask me what Saison is, I would say it's a restaurant and what kind of restaurant? Well, it's... American food because there's no, you know, I think, and that's the part where martial arts kicks in because you're not, it's meant to be the essential parts of things, right? In life and where you're stripping away all of the unessential to get to the essential, right?”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And so somehow this relates back to philosophy of the beginning of everything. It's a binary system essentially to where there's the void, it all starts with Wuji, right? And then there's the void and then there's one and zero and one binaries. And then it builds from there. And I don't really know. That wasn't my purpose for studying things. I never really understood it, and I still don't today.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“So, you kind of walk in circles until you get dizzy, and then you're no longer dizzy anymore, and then you learn how to do these little patterns where you go back and forth and up and down. And it teaches you basically to have a very supple, strong, flexible series of movements that can react at any time to someone else's movements.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, yeah, yeah. So Bagua, I mean, you know, it's one of those, it's kind of this esoteric martial arts, and it's really hard to describe. I don't know that there's a really a two-sentence description for Bagua, but if I could, it would be evasion. And I think it's kind of the art of evasion, but there's all these kind of prerequisites to that. And I think that it's really hard, even more hard to describe, because most of our understanding in America of really high-level Chinese martial arts is total garbage. I don't know if there is even one, to be honest with you. Well, I mean, you could probably count them on your hands, right? To get really good Chinese martial arts that would be effective. But in terms of healthfulness, it's a really amazing thing.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Teacher in Florida was a student of Chinshauang, and Chinshaw Huang is a really amazing Taiji teacher from Qin Village in China. And I just traced up the lineage from there. So when I left Florida in high school, I just traced the lineage back and started doing Shingi in Bagua. And Bagua was always very interesting to me. And then I got just specialized in Bagua. And then when I moved out, that was, I don't know, 10 years before I moved here, and I moved here about 12 years ago. And then I moved out here and I traced my lineage back to the last surviving member of Fu style Bagua. And his name was Liang Changya. And he just passed away a couple years ago. But I studied with him for about 10 years until his death. I was supposed to describe Bagu”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Describe that. So the typical path to Chinese martial arts as a kid, when you start very young, you start in like long fist, right? Which is a normal, either southern or northern, you know, you pick what's best for your body type. So if you have longer limbs, then usually long fist is the way to go. And then you can kind of choose after you do that for your years of basics. And once you get through your years of basics, which take 10 years or so, then you can kind of start to choose what you want to really kind of specialize in or what you have the aptitude towards depending on not just your body type, but also your sensibility and your movement. And so I chose internal martial arts, which is the family of three Taiji, Shingi, and Bagua. And so I chose all three of those, right? And I started in Taiji because my”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And so I went into school being kind of a vegetarian in culinary school. And I remember tasting this meat, and I was like, God, this is fucking disgusting. This is like, you know, like, because it's commodity veal, right? You're talking about, you know, feedlot cows and stuff. And that's really nasty stuff. And so the point was that I had a dream one night and I was vegetarian at that point not vegan anymore. I was in a river. I was standing in a river and I just reached down in and I grabbed a giant squid out and I just bit into it and bit a big hunk of the squid out. And so then I woke up. And the next day I woke up and I had this craving for salt and pepper squid. And so I went and got salt and pepper squid. It was the best thing I've ever eaten. That's how I got out of it.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“In the French Culinary Institute, it used to be called back then. It's now called the ICC or something. And back then it was a bunch of crazy old French dudes, some very well-known French chefs in New York City. Yeah, in New York City.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Taste. Taste. Oh, you know what? You know what it was? Actually, I just so there was training again. I took a brief moment off of training when I went to school. And this was.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“That's how I grew up. And, you know, the product side of that has always been a part of my cooking and part of my thought process. And in fact, I went from that to the big city.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And I mean, there are alligators, crocodiles. I think it may have the highest variety of poison snakes in America. Big watermoxens, huge rattlesnakes, alligator gar, you know, alligator gar, fish that look like alligator mouth that grow ten feet long, snapping turtles that can take your hand off, and just all kinds of other shit, like giant spiders. You can't help but kind of be in the woods and hunt and rummage around and gather. And my dad was always big into that. So, yeah, that's how I grew up. And he would take me over to this, he had a Native American friend of his named Silverfox. And so there was always this ethos of using what you kill and hunting, you know, ethically or fishing or just doing anything ethically, right? Being in the woods, kind of being one with nature.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, I did in the woods. I never picked up a gun to hunt until I was just a couple years ago. And so up until then, well, let's go back to Florida. Growing up in Florida, you know, you're just surrounded by swamps and alligators and wildlife in general. You spend most of your time in the woods somewhere, you know, whether it's a park or the woods or something. So you just can't help it. I mean, kids, especially being a kid there growing up, I think it's might be the most dangerous place on earth besides maybe Australia.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, you know, it depends on the time of year. It depends on the diet. And that's the whole understanding of products things is you have to really kind of get a grip on what they're eating, how much fat is in the meat. If you shot it and BB went through the breast, then you probably shouldn't age it. You should probably eat it the next day or something. So there's a lot of factors that contribute I would say two weeks on a squab. Or a pigeon, either one.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, you know, so you have to look at it like this. Everything has its moment when it tastes its best. And so it really becomes about understanding products and then learning what period of time those products are best in. And so, you know, for some fish, like a big fatty fish, it's not right after you kill. Let me take that back. It's actually a little complicated. It's one of two things generally for fish. As soon as you pull it out of the water, you kill it, you hack off a slice and you eat it right then and there within the first 30 minutes. It's kind of like hunting, right? Like you have a window. You can eat it within the first 30 minutes or so and it's really great and still tender. It hasn't set into rigor mortis yet. Or you can really take it into its sweet spot and that could be a week, a day, six months even for some things. Just really depends on the product.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Employing a technique that makes those products better, but they still wind up as what they are. So that's just in taste in general, and that's temperature, texture, and flavor.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT