Speaker 1: 0:00

Maybe we should introduce Eric. We should Hello everyone. Yeah, hello, my name is. I'm Adam. We'll introduce ourselves first.

Speaker 2: 0:09

Well, I'm Scott. Welcome to Solutions from the Multiverse. Today we have a guest.

Speaker 3: 0:12

Hi, my name is Eric Finkelstein hey.

Speaker 2: 0:16

Welcome, Eric. Welcome to the show.

Speaker 1: 0:17

Eric and I met each other from working at an electronic medical records company. Sounds like the coolest thing in the world when you put it that way. We're in a basement with fluorescent lights and just like electronic records medical records. It was, it was it was hit actually. I mean, we had a slide right, Was this?

Speaker 2: 0:37

in Wisconsin or several times somewhere else.

Speaker 1: 0:39

Yeah, it was in Wisconsin. It's in Wisconsin, it's called Epic. I think we can say that on here. You won't get fired, will you Eric? You won't get in trouble.

Speaker 3: 0:45

I don't think so. I mean, I left Epic in 2011, although I've still been doing Epic related work ever since.

Speaker 2: 0:50

Epic related work. I was going to say it depends on how this conversation goes. That won't get blacklisted right.

Speaker 3: 0:56

Scott, I do want to tell you I listen to, you know, from the perfect podcast and I listen to the episode on multi language songs and, honestly, that's one of the best podcast episodes I've listened to.

Speaker 2: 1:05

Oh my gosh, thank you so much.

Speaker 3: 1:07

I think I told that in this like a year ago. I don't know if you ever pass it on to you.

Speaker 2: 1:10

I really appreciate it. I don't pass on things like that.

Speaker 1: 1:12

I don't want Scott's head to get too big. Nope, I never hear it word.

Speaker 2: 1:15

But I thank you very much. I really put a lot into that. I enjoyed how it turned out to, so I appreciate that.

Speaker 1: 1:22

I also have a strong recollection of that episode. That is really something. I felt the emotion to listen to.

Speaker 3: 1:27

it was odd. It wasn't like necessarily an emotional topic and yet somehow I was like, wow, this is anything.

Speaker 2: 1:32

I mean, the secret is, I was really just building a whole thing so that I could just talk about Avril Lavigne and my love for Avril Lavigne. But yeah, it works out Well, adam, you're keeping me in suspense. I have no idea what we're here to talk about. I don't know either in some ways.

Speaker 1: 1:59

What, oh, one of us needs to I know we're all lost, dazed and confused, you know we so Eric and I were sort of pre-gaming because I didn't want to like totally like catch him out, you know, and have him like feel, you know, like he didn't know what he was talking about or something, and I didn't know what he wanted to do, like whether he wanted to share a solution or wanted to just kind of be one of the boys and sort of shoot.

Speaker 3: 2:18

I would love if I had a great solution, but alas, I don't know.

Speaker 1: 2:21

I think you did have one, though. Should we talk about your eating food one, the eating the food maps? You see, that was the one we kept coming back to. Oh yeah, it was really silly.

Speaker 3: 2:30

I don't know if this is any real problem. I was just saying. Something that I've done for a few years now and really swear by is that every time I eat a meal at a restaurant, I'll upload a photo of that meal to the Google Maps location and I'll put a little label of what I got and what it cost. So, yes, there are admittedly some manual labor that goes into this, but it's super helpful if I ever look back oh, I went to that restaurant, what did I eat? There's other ways, of course, you can do this, but I really do like this method.

Speaker 1: 2:54

So you're suggesting, though, like there should be like another app, like an app that does this, so that you can take a picture.

Speaker 3: 3:01

I don't want to add more maps to people's lives.

Speaker 1: 3:02

I don't want to be a shill for. Google either, but I think so you're saying add it to Google Maps, put it in Google Maps as a review, essentially.

Speaker 3: 3:10

So now, yeah, so technically, as far as the way Google Maps works, at least right now, you have the ability to add a review. You can add a photo. I mean, you could add a photo to a review.

Speaker 2: 3:17

Just a photo. Usually I don't leave reviews because I'm like I don't.

Speaker 3: 3:19

Do I actually know enough about this to have a review of?

Speaker 1: 3:23

convictions. So humble, so humble, Eric. Ok, so we should, before we should. Before we go on, though, is we have to make sure we properly introduce Eric's bona fides around food. Well.

Speaker 2: 3:35

I think it's on you then.

Speaker 1: 3:37

So Eric Eric holds the Guinness World Book of Records entry for most Michelin star restaurants visited in a single day. What Wow Do you want to?

Speaker 2: 3:51

We have a world record holder on you. Yes, yes, very silly record.

Speaker 3: 3:55

You know what, and one thing I actually went to. I was thinking, in case this came up, I should make sure I'm the record holder and truthfully, I was shocked as of a week or two ago. Apparently the record was broken months ago, but again it's just.

Speaker 1: 4:04

No no Go on.

Speaker 3: 4:05

now I'm no longer the record holder.

Speaker 1: 4:08

No, so you need to, so you need to get him off the pocket.

Speaker 2: 4:11

Get him off. Yeah, we don't get out of here. No, we need to plan here, guys we need to hit it.

Speaker 1: 4:15

If this is rocky guys, we need to plan here, catch the chicken. We need you to regain your title.

Speaker 3: 4:21

Have an idealistic plan that will probably fail, so I don't even want to share what it is but I do OK.

Speaker 1: 4:26

yeah, we can't.

Speaker 3: 4:27

It would involve working with my fiance, since it would be. You know, it was almost like a shame I couldn't do the first one with her. It was a day that she just couldn't take off work, I think. So it was like well, I'm going ahead with it.

Speaker 1: 4:36

So you were going to do it together, Wait so can you hurry up on this?

Speaker 3: 4:39

I wanted to.

Speaker 2: 4:39

Yeah, yeah. You got to tell us how. How do you come up and do this?

Speaker 3: 4:42

Yeah, how does that happen? Well, first, like any good idea, I found out about it from somebody else, so I'm in this food discord group, which is another story of why I was in it. Well, not much of a story, but whatever.

Speaker 2: 4:52

I was in this food discord group.

Speaker 3: 4:54

Somebody in the group mentioned that this record exists and I didn't read the message. But then somebody the person who had invited me to the group tagged me and said I think Eric might be interested in this.

Speaker 3: 5:04

And then, as soon as I thought I'm like well, I'm absolutely interested in this, not only interested in it, I'm just going to do it. I'm not going to tell anyone, I'm just going to do it. And when it came time to actually do it, I did message the guy who first mentioned it. I said I think you should know, like in case you want to collaborate.

Speaker 2: 5:18

I started to feel guilty, like this was his idea, he even said that he wanted to do it himself, so he and I were collaborating with it for for months.

Speaker 3: 5:26

I want to say, until finally he actually had some personal tragedies, he couldn't do it. So he's like, hey, but you should still go ahead.

Speaker 2: 5:31

So I did.

Speaker 3: 5:32

So at that point the plan was I did all the planning Well for the most part my my fans. I actually did help me a little bit with that. She made some reservations when I maxed out the number of reservations I can make on Resi and such and so you were like hitting wall.

Speaker 1: 5:45

This sounds like it was like a, like an Olympic, like a movie, like. This is almost like the Jamaican Bob said clean. This is the cool runnings of eating.

Speaker 2: 5:54

John Candy shows up.

Speaker 1: 5:58

So so you had to plan for months in order to achieve this, this record.

Speaker 3: 6:02

Like find something that has like no real value, like they're doing something. You know it's cool running, it has international, you know, acclaim, it's an Olympic medal. I think everyone could agree that it's good and important stuff to do.

Speaker 1: 6:14

Whereas you were saying I'm going to spend a lot, but you were reported on CNN. That's international.

Speaker 3: 6:20

If you Google Eric.

Speaker 1: 6:21

Finkenstein. It's CNN reports.

Speaker 3: 6:24

The weird thing is yet and they reported on it months after the fact. So I do wonder maybe here's our solution the fact that we're reporting on something, this, the fact that my record was beaten. It seems like, if my record's any indication, maybe it'll take three months for media to pick it up.

Speaker 2: 6:37

Who knows what records have been beaten right now that the media just haven't let us know about. This is a problem, but I'm starting to connect the dots now, eric. Is this connected to why you were taking pictures and uploading them of your meals, to kind of prove? Do you have to submit proof for the record?

Speaker 3: 6:52

Not directly related. No, in fact, well that way. No, not related at all. But I guess they're part of the larger picture, I guess, of me getting interested in having meals.

Speaker 1: 7:02

So you could just make a Finsta for this, though, right, like you could just make another Instagram account, and then it takes picture.

Speaker 3: 7:07

Is that what Finsta is? I just literally read some red Finsta means a fake Insta. Oh, thank you.

Speaker 1: 7:14

Like, not your person. There's called your main. Your main is you like Eric Finkelstein Instagram, but then your Finstas are your other Instagrams that are.

Speaker 3: 7:23

I do think we're outing ourselves with millennials. Yes, I realize I meant to Google it when I saw it.

Speaker 1: 7:28

I know these things because I have students, because I'm a professor, I have students and they say these things, you know. They say your main. Oh, he posted me, you know, he put me on blast on his main. What the hell does that mean? You know? It means he revealed something about you on his main Instagram account.

Speaker 3: 7:44

I would assume it's his main Pokemon Go account. This is the one you use for Pokemon Go. The return to their main.

Speaker 2: 7:51

You guys are a bunch of old men using Instagram. I'm past that. I use bleep, bloop it's. It's a new one.

Speaker 1: 7:56

You don't even probably know about that one. It's great. That's like the next genre after after TikTok is beep bloop.

Speaker 2: 8:01

It's just me and all the, all the hip young people. That's it, just a bunch of 10 year olds. Hey, no, that's not cool. Yeah, maybe you should get off there, scott.

Speaker 1: 8:11

So, but I mean you could just make another Instagram account and then switch to that account, which is only like one. Tap now in the app, switch to that account, take a picture, add location and you would have. And now you would have an Instagram where every single one was. That's true. That could work. It wouldn't necessarily accomplish.

Speaker 3: 8:28

what I'm trying to accomplish, though, which is being able to say if I'm a restaurant is mentioned, do I go to it, being able to find what I ate at that restaurant? Right, because I guess we manually put in a tag, but I can see that being difficult.

Speaker 2: 8:40

What if it's like the?

Speaker 3: 8:41

Rita's ice in down in town, Pennsylvania, and I'll be like, well, what if it's Rita's ice? I went to and you know, I don't know some part of Glendale, California, like how are you going to know?

Speaker 1: 8:52

So if you so, if you go into Google Maps, though you it's not those pictures aren't just buried into the listing. You can see, I took this picture like it was at least right now in Google, where it'll say by you like this.

Speaker 3: 9:03

Different categories like food vibes menu, and one of them is by you, so I just quickly go to buy you anytime I'm like that's really.

Speaker 2: 9:10

That's a huge category down in Louisiana. Actually, you know the by you category.

Speaker 1: 9:15

It's ginormous. Have you thought of maybe approaching Google Maps and becoming like the lead of this feature?

Speaker 3: 9:26

You know I would love actually if that were, you know, since I do loosely related work now but there are there's people who are much more hard core than me about this. I don't know if that unto itself doesn't sound like it.

Speaker 1: 9:36

Well, except for one guy there are no leaderboards down there. One person who's done more Michelin star.

Speaker 3: 9:42

Oh, the mission, OK, yeah, yeah, yeah.

Speaker 1: 9:44

But there are leaderboards on who takes photos at the.

Speaker 3: 9:48

Yeah, there's all sorts of leaderboards Like how many views do your photos have, or how many average views per photo. You know, do you average?

Speaker 2: 9:56

And there's other things.

Speaker 3: 9:57

I can't think of. I never wanted to fall into that that way, so I never did.

Speaker 2: 10:00

Well, so when you're getting this, when you're coming up on this, on getting this record, is that like do you how long does it take to achieve, or are you like getting excited when you know you're close to it, or what's the process of getting it and then getting it officially or whatever?

Speaker 3: 10:16

Yeah, so with the Michelin record I did. Yeah, I think there was a lot of waves of highs and lows where like first realized in the first few restaurants that are willing to participate. You know there's a high there, but then there's still all these logistics to work out. So I say yeah, with the restaurants to work out getting. You need witnesses, which is a real pain because the way Guinness does it, you witnesses can't work and shifts longer than a certain number of hours.

Speaker 3: 10:36

And then it's like impractical if they're supposed to be in partial, but they're also like how?

Speaker 2: 10:39

are you going to witness? Yeah, exactly.

Speaker 3: 10:41

So there's that. There's the fact that you need manager signatures. So, like you know along the way, one restaurant even just didn't renege. They're just like we don't want to have any, like don't name us, do not include us in media. We ended up having reporters follow me, which not because I wanted any fame, it's just I knew that would make it much more credible with Guinness if it was published and of course it's their model, which is to have people cover it.

Speaker 3: 11:04

So you know, trying to scratch my back and use whatever, whatever the phrase is Wow. And they actually said don't let the recorders come in to our restaurant.

Speaker 2: 11:11

when you do this, I'm like OK, fine, so sorry to your question. Yeah, so you have, you invite people over for dinner and you're like now I'll go in and eat and you stand out here and watch, and they're like what? Yeah, that's what we did in that case.

Speaker 3: 11:24

It was awkward, you know. They knew in advance. That's what happened, right on, right on.

Speaker 1: 11:29

So what about a tire for all of this? So it was one day. Is that mean 24 hours or 12 hours?

Speaker 3: 11:35

So it's 24 hours.

Speaker 2: 11:36

It's not a, it's not like a sunrise, this was kind of the most Michelin stars eaten at in 24 hours.

Speaker 3: 11:42

The name of the record is 24. I actually did it and I think it was just under 12. I forgot it was about 12 hours.

Speaker 2: 11:47

OK, Now the guy who just beat me.

Speaker 3: 11:49

He actually used the whole 24 hours and that was the real trick he had, which was, when I checked, there were no restaurants in New York that actually serve breakfast, so I'm like I'm out during the whole morning period, it seems, and there's really little coverage of what he did. It seems he actually did six in the morning, as in six different restaurants before noon roughly. So I don't know. I haven't fact checked it. I don't know exactly what he did, but somehow he made that happen.

Speaker 2: 12:10

I don't care about this guy, but for you, how many? To get your record? How many? How many restaurants do you go to in 24 hours, or 12? For you? Yeah, in my case it was 18. 18 restaurants, michelin stars?

Speaker 1: 12:21

I don't know I have. I have. How many? How?

Speaker 3: 12:25

many, 18, there you go.

Speaker 1: 12:26

How, how many, how many like you know servings of foamed peas can you eat?

Speaker 3: 12:32

18, 18 servings no.

Speaker 2: 12:34

I already like run into the last one, like the time is running out.

Speaker 3: 12:37

You're like, you're like give me a blitz, so I need something just to serve me, so it's a different item at each place I forgot I had. Of course, many places will serve, like, say, beef tartare or you know whatever, or similar dishes.

Speaker 2: 12:51

I did perfect order. It doesn't take nearly as long to cook beef tartare, so perfect thing to order. So it must have been small plates, those small plates. Yeah, I get a small menu.

Speaker 1: 13:01

So did you contact them ahead and said I want just this, just one little plate, yeah, every place I was in touch with.

Speaker 3: 13:06

They all knew that I was going to be there. Most of them we knew exactly, sometimes with their recommendation, sometimes not like exactly what I'd be ordering.

Speaker 2: 13:14

Only one of them.

Speaker 3: 13:15

we played it because we're Michelin. The idea is like it should be fresh, right, if they really played it, pretty played it. It's not to their liking, but yeah, that was an aspect.

Speaker 2: 13:25

And was it good? Did you enjoy yourself like doing this, or is it more more trouble than it's worth?

Speaker 3: 13:31

Oh, definitely more trouble than it's worth. So was it similar Was it?

Speaker 1: 13:34

Yeah, Was it similar to like a hot dog in contest or someone just just just violently like houses hot dogs in Wales? So certainly not that extreme.

Speaker 3: 13:45

I remember I estimated I had like five to six thousand calories.

Speaker 2: 13:47

I mean, I probably burned a crazy amount of calories as well, but it's like way more than you want to eat.

Speaker 3: 13:51

So I actually prepared by eating like I think I had a slice of pizza. It's like my entire sustenance today prior. Not that pizza is a health food, but whatever. That's what happened to have, Because when you think Michelin food?

Speaker 1: 14:01

you think pizza?

Speaker 3: 14:05

No, but it's not as enjoyable as one might hope it would be, because the other thing is I'm so concerned the entire time about meeting all the requirements. I need various types of photos and I need to make sure I've continuous video going the whole time Is the video is not dying. I haven't overwritten it, the battery is not dead. I need to get manager signature from each restaurant. I need to make sure that I'm updating. There's witness updates to be done, so there's all sorts of things that need to be happening.

Speaker 3: 14:29

So the truth is, it's like fairly stressful the whole time, and I don't know if I did it Well. Is it weird that, even though my record is not my record anymore, I still don't want to say the things that I would have done differently?

Speaker 2: 14:41

I was about to say it, I'm like no, no, don't, don't give away your, don't give away your tips. You know that's trade secrets.

Speaker 1: 14:47

Yeah, john Candy would be unhappy with you telling him. You know that you use the Swiss, the Swiss, you know. Ainz Fai Duo Sorry, cool Runnings is like a very important movie in my family.

Speaker 2: 14:58

Yeah, it seems very formative for you. Yeah, it is.

Speaker 1: 15:00

It is, it is. Was there? Did you have a favorite dish during the day that you had?

Speaker 3: 15:08

Maybe it was the fluke crudo at Casa Mono. I was asked that question by a lot of media too, and I always had trouble giving a defensive answer, but that's the first that came to my mind right now what's?

Speaker 1: 15:18

fluke crudo.

Speaker 3: 15:20

So I don't totally understand the difference between like it's basically like sashimi, like crudo sashimi. I forget the distinctions like whether they have like marinades or not, there's a fish.

Speaker 1: 15:31

it was like a raw fish Saviche similar. Yeah, it was fish. Oh yeah, nice, nice.

Speaker 2: 15:35

Adam, have you ever attempted to get a Guinness World Record?

Speaker 1: 15:41

I have not. I don't think so, except for like super, super strange things that only I've done. And then I don't contact Guinness. But you know, like I've done it.

Speaker 2: 15:50

Like for what for what for?

Speaker 1: 15:52

example, like I don't know, like thought about, you know, playing Overwatch. You know, as many times as possible without playing Overwatch. You know, I think I have the Guinness World Book Record of that because, like, I was deeply addicted to the video game but I was trying to not play it, so I'd be like play Overwatch.

Speaker 2: 16:09

That doesn't sound like an official record Person. Who's thought about Overwatch the most?

Speaker 1: 16:14

See, it's hard because you can't get the manager signatures on that. Well, there's different guidelines for every record.

Speaker 3: 16:19

That should be acknowledged.

Speaker 2: 16:21

Well, I have attempted to do a Guinness World Record and failed at it Probably about 10 years or more. Back. I saw on an episode of America's Got Talent someone came up and they were gonna attempt to break the world record in most Ferrara Rechers eaten in one minute. Oh, I know I say that word wrong, I'm sorry.

Speaker 2: 16:41

I love those chocolates but they're like the person's like I'm gonna attempt to break the record for most eaten in one minute and they're like, oh, that sounds very impressive. What's the record? What would you think the record was at that point?

Speaker 1: 16:53

Maybe 12? I think they're kind of crunchy and dry.

Speaker 2: 16:57

The way you have to do this is you have to unwrap them individually, eat them one by one, show that your mouth is clear and then do the next one. But you can be unwrapping the next one while you're eating the first one. I don't know In one minute the record was Five seconds, maybe 13, 20, or 10. The record was six.

Speaker 1: 17:14

Oh, that seems to be one. That's a funny thing.

Speaker 2: 17:16

So watching that and hearing that you're go oh, I can do that. I can do seven and then you go out you get a bunch of the candy and then you try it.

Speaker 2: 17:22

I don't even need that many, just seven, and you go oh, six is not even close to possible for me. I can't Now. Since then people have tried it. I just looked it up. The actual record right now is nine, so it has bumped up a bit. But when you're eating it in the moment and you're not drinking water, it becomes incredibly. It's like trying to eat a spoonful of cinnamon and you're like, oh, that's totally easy, and then your mouth dries up and physically you can't make it happen. But it's one of those. That was a fun record to try and I failed at it. So even more odd to you, eric, for achieving yours, because I failed.

Speaker 3: 17:54

Thank you, I had to attempt to unveil that record back in 2019, actually.

Speaker 2: 17:58

The Ferrari record, oh no, the Michelin Star record. Okay, that makes more sense. No, it was most people doing a Dragon Ball comeeja meja. Oh what? Oh nice, it was a different one, wait what?

Speaker 1: 18:10

Wait, wait, wait, wait, wait, wait, wait. That just went by him over my head. What happened? Another record that you tried to do.

Speaker 2: 18:14

He attempted to try to do Different world record.

Speaker 3: 18:16

Attempted, we needed 250. We ended up getting like 180. It was one of those records where it didn't exist For some reason I don't understand it within Guinness's database of here's a record you could break, same as the Michelin one. No one else had it before me. It was just like if you hit the threshold, then you have it, and so that yeah.

Speaker 2: 18:32

When you say comeeja meja, I'm imagining one person in the middle kind of doing a thing and everyone else reacting.

Speaker 3: 18:38

No, everyone has to do that. Comeeja meja.

Speaker 1: 18:40

Everyone has to do it at the same time. Everyone says comeeja meja and puts their hands forward. You did have to say they did time you.

Speaker 3: 18:45

It was like some guidance on like when you say which syllables, I think, and it was definitely guidance about how you performed the motion.

Speaker 2: 18:51

Did anyone generate an actual comeeja meja?

Speaker 3: 18:54

That would have been cool. It's the best of my knowledge.

Speaker 2: 18:57

That's when someone discovers they have that ability and they're like oh they just kill like three people in a row, my life is forever changed.

Speaker 3: 19:04

That's when we know we're living in a simian.

Speaker 1: 19:05

Oh my God, it's a super simian. Isn't that what they're called Super simian You're like?

Speaker 2: 19:11

of course it's that dude with the bright blonde hair.

Speaker 3: 19:15

Why didn't we think why?

Speaker 1: 19:16

didn't we immediately know there's a guy like, oh my God, and he's got his hair all huge and everyone's like, of course, my friends who were organizing this.

Speaker 2: 19:22

We did all have like the super sand wigs and there's different. It's like God's sand.

Speaker 3: 19:26

I forget the names, but there's. You know I'm not a true super fan of it.

Speaker 2: 19:29

Excellent, but yeah, we did have the color here.

Speaker 1: 19:31

That's really fun. That is fun. So, eric, I have a question so you're like, so you're, so are you really like? Are you like a fine dining kind of guy, or are you like a gourmand?

Speaker 3: 19:41

And then, fine dining was just the way. I mean discovered fine dining the last few years. So I would say no, it's not really, I wouldn't say that's my thing, Do you?

Speaker 1: 19:50

have like a niche in food, because it seems like you're pretty passionate about food that you would go even attempt this. Is there some?

Speaker 3: 19:56

other part of it, I don't know.

Speaker 1: 19:57

Food that you're kind of focused on.

Speaker 3: 20:00

I definitely felt like this brings up all the imposter syndrome. I felt because, like for so many years, my identity was the guy who would have cheap food, like the dining hall and college is going to throw out food at the end of the day and I would just take it. I'd be like you're going to throw this out, great, I'm going to take the whole thing out.

Speaker 1: 20:13

You're in good company. You're in good company, eric Sustainitarianism. We have an episode. Yeah, yeah, I would bring it to people Like happy birthday, I brought you a cake.

Speaker 3: 20:20

Yeah, it's half eaten and just going. Probably fresh, but I would do that. And that was part of my identity. I loved it For many years I lived in New York. I'd have roommates and I would go buy. Most of the time I would never buy a meal, I would just always eat their leftovers. I actually did that for years. So the idea to align myself as this fine dining person is.

Speaker 2: 20:39

You're a man of extremes. You're like I don't know. I'll go from one extreme to the other extreme.

Speaker 1: 20:43

Is that the continue to be your food niche is like leftovers and like slumming it, like trying to do as little, as much as you can with as little as possible.

Speaker 3: 20:51

I'm less into leftovers than I used to be.

Speaker 1: 20:53

I think I realized, I think I was just so frugal.

Speaker 3: 20:55

but then I think I started thinking about more in terms of what's the price of, say, a house or something versus food, and it's like well the price of food. Yeah, I think for a lot of people it's not a trivial thing, but I do think it's not. I wasn't helping myself out as much as I thought I was at first, the bottom line wasn't really being.

Speaker 2: 21:14

I don't think I'm thinking back now. I don't think I've ever eaten. I haven't eaten at any Michelin-starred restaurants ever.

Speaker 1: 21:21

I don't think I probably have once or twice kind of like you know, but I don't have a record like a strong recollection.

Speaker 2: 21:29

I probably my brain can't even conceive of like what that level of food is Like. I'm just, I'm uninitiated, very expensive.

Speaker 1: 21:36

San Francisco has a lot of them. You could go to one I could If you wanted to save up. What's the average or like the low kind of bottom end price of them? If you go to like a one Michelin-star restaurant, what's the what per head costs?

Speaker 3: 21:48

It's pretty rare. I'd say like 140 is probably on the lower end.

Speaker 2: 21:52

Well, no, that's not true.

Speaker 3: 21:53

There's ways you can take what I did. I was averaging like $20 or so per place.

Speaker 2: 21:58

That's cause I would get one item.

Speaker 3: 21:59

So if you're actually looking to have a meal. Okay so wait a minute 150 to 200. There are lower cost issues in places, but they're pretty rare.

Speaker 2: 22:07

Now I'm doing the math. How much did this record cost you over the day of eating?

Speaker 3: 22:12

It was covered in the media I actually don't remember offhand it was I like I like how the media covered it. They didn't include, like, the tax and tip, so it made it seem like I spent less than the truth, as I did. So I thought it was like 450 or so, but the reality is like I was giving a lot in tip because I'm like I know I'm inconveniencing you, you're not getting a payoff from me.

Speaker 2: 22:29

Right, and they'll remember you specifically. There's no like oh, it could have been someone else next time you come in.

Speaker 3: 22:34

Not as much as I had hoped, because here's some guy broke my record down one place contacted me and told me hey, heads up, not that I would have done anything about it.

Speaker 2: 22:41

Heads up your persona and on grata as of right now. Yeah, I had one.

Speaker 1: 22:47

So are you now planning? Are you plotting your return to Gloria, now that you know that this guy came and stole your?

Speaker 3: 22:53

I have just a rough idea of it. So this is the plan I was alluding to with my fiance, but there's like a hurdle or two that it's kind of if a gate or two was crossed on like what's possible, then it might be done.

Speaker 1: 23:06

This becomes like a formula one type thing, like we need to switch to ion drives, we need to switch from belts to air pressure, air compression machines, or like totally innovate the car engine in order to go, like that, a little bit faster. So that's what you have to do in terms of getting to restaurant, to restaurant and eating.

Speaker 2: 23:25

He broke the breakfast barrier.

Speaker 1: 23:26

He broke the breakfast barrier that was that was it right.

Speaker 3: 23:29

That's it. Well, I'm excited to receive the Netflix contract to develop this.

Speaker 2: 23:34

Well, I was gonna say you need to find like a Kentucky hut, where, like the Kentucky fried chicken, taco Bell and Pizza Hut are all in one building, but you know the Michelin star version of that, so that you can eat, you can knock them out three at once and then really more have a more efficient.

Speaker 1: 23:50

Or you change the thing Like what if you went to, like Rhode Island, delaware, like you cross state lines and ate Michelin stars?

Speaker 3: 23:57

Well, actually, one of the guidelines is, you could only travel on foot or by public transportation.

Speaker 2: 24:02

Oh, that's cool.

Speaker 1: 24:03

Yeah, so it's a arbitrary guideline because why should? That be. That's cool, but yeah, that is one of the guidelines. So you can't take a lift or an Uber. Even you can't or you can't take. That, that's correct. You can't do that, so you have to take a train.

Speaker 3: 24:11

For me, I actually asked permission because I was like it says explicitly, no cycling. And I said well, no cycling. It's very arguably public transportation. I think they refer to themselves as public transportation. So I told them that and they responded yes, as long as you follow the rules. So I was like okay, so I city bike.

Speaker 2: 24:27

So you would go around. I would go around. Okay, If you had hopped on a skateboard. Your record just goes away Like you have to be on foot.

Speaker 3: 24:33

That's interesting. Yeah, I think Public transportation wow. That's so cool.

Speaker 1: 24:37

Has it crossed your mind at all to Tanya Harding this man?

Speaker 3: 24:41

That's a horrible thought. He already broke the record.

Speaker 1: 24:45

Well, you could break something else and maybe he would rescind his application. Yeah, but he could contact Guinness and be like I deny everything. None of that is true. He's like from his hospital bed.

Speaker 3: 24:58

Now, unless you're saying I developed, I first have to develop a time machine and then also somehow come the terms with these that would make you be able to go very.

Speaker 1: 25:06

That would make you be very fast at eating at Michelin Star restaurants. If you had a time machine, cause you could eat and then you could rewind the time. Go eat somewhere else, rewind the time.

Speaker 3: 25:14

That's a good point. I mean, if time machines ever become a thing that's gonna almost invalidate all time based records, it's gonna have to become like I guess it was just become a guideline Like no using time machines, yes, asterisks without a time machine.

Speaker 2: 25:25

Yeah, we should probably put a halt on all time traveling research so that we don't accidentally mess up the whole Guinness record economy.

Speaker 3: 25:34

That is the main cause for considering time machines Destroying the integrity of the Guinness world records. Scientists have been cautioning us.

Speaker 1: 25:39

You know there are time machines for moving forward in time. Faster. Right, If you just go faster, right, If you just move really fast. You go faster forward in time relative to everyone else. So you can't have a forward motion time machine.

Speaker 2: 25:51

I thought you meant like napping, Like sometimes I fall asleep and I wake up and it's a day later and I'm like oh, what happened?

Speaker 1: 25:56

Do you guys ever get that word? Like the neck of your shirt is all like hot and sweaty after you nap. That, I think, is the worst sensation. That is the worst. That's the worst sensation. That's not pain. Well, there's a solution to that Don't wear a shirt when you sleep.

Speaker 3: 26:12

Okay, make it a really specific gripe.

Speaker 1: 26:15

Make it napping. That could be the title of this episode.

Speaker 3: 26:18

I didn't know that I had a solution, but I did it.

Speaker 1: 26:20

It'll get lots of clicks.

Speaker 3: 26:21

Wait, I wanna check up. Is that weird? I don't think I've napped with a shirt on. I mean, well, slept, I should say what, Since I was ever I don't know Since.

Speaker 1: 26:29

I was a child. You are a top commando. You are nothing on top. Okay, I recently have started wearing a tank top to bed because my partner, my wife, started to point out that the sheets on my side of the bed were getting a stain just from my body. My body is a disgusting. My body is a disgusting foamy.

Speaker 2: 26:58

Adam, you know you're talking into a microphone. Right, you know you're talking into a microphone. This is being recorded.

Speaker 1: 27:03

We were discussing sleeping arrangements. What happens to your?

Speaker 3: 27:08

question If you shower, do you shower in the morning or at night?

Speaker 1: 27:12

Oh, that's a good question. I shower usually in the evening before dinner. Interesting okay. And then I put on a full Velveteen robe and then I attend dinner in my velvet robe You're like then I coat myself in olive oil, right? Before I hop into bed and I don't know where this stain is coming from, but it's somewhere.

Speaker 3: 27:34

Oh, I'm guessing you exercise before, is that why?

Speaker 1: 27:37

No, I exercise and then I shower.

Speaker 3: 27:40

Usually I exercise afternoon, I go to the shower, then I shower at night dinner.

Speaker 2: 27:43

As the last thing you do in the morning.

Speaker 1: 27:44

Yeah, I think it's just what's it called. You know what's it called? The greasy oil that your body emits Spumin.

Speaker 2: 27:55

What oh, my goodness?

Speaker 1: 27:57

There's like a greasy oil that the human body ex.

Speaker 2: 28:01

Maybe for you, bro, maybe for you. I don't think I do that that sounds like an adipthin.

Speaker 1: 28:06

It's called anyways Every day.

Speaker 3: 28:07

I just release zero of whatever oil you're referring to.

Speaker 1: 28:11

It's called sebum Sebum is an oily substance that protects and hydrates the skin surface. It mixes with fat molecules called lipids to form a protective coating on the skin.

Speaker 2: 28:23

Sebum. You could also venture into the world of colored sheets that are dark colors or any other sort of yeah sebum colored. I think that I'm sure that's a big seller.

Speaker 3: 28:35

No, this actually does bring up the point that I will actually not sleep. I will not take naps on my own bed. For that reason, I'll use a different surface, because I don't want. It's like out of respect to my fiance, I feel like it needs to be clean, so I'm sleeping on a surface that you're not sleeping on.

Speaker 1: 28:50

So you'll. So you take naps shirtless, but you sleep with a top on.

Speaker 3: 28:56

No, I just take everything off before naps.

Speaker 1: 28:57

I'm just saying I don't take naps. I'm just saying I don't take naps from sleeping for the night. From sleeping, but sleeping, you wear full flannel pajamas with a collar.

Speaker 2: 29:06

I have never gotten to this level of granularity for what I wear. Like I'll sleep in shirts. I'll sleep, not in shirts, I'm tired so it doesn't matter.

Speaker 1: 29:15

I'm unconscious what.

Speaker 2: 29:16

I have in Tiber Experience is waking up and feeling like I have a hot collar-only sensation.

Speaker 1: 29:21

That was unique to me. Oh, I've had that. That's gnarly. You don't want that. You're lucky.

Speaker 2: 29:25

you never felt that I'll wake up and I feel like my whole body is too hot or too cold, but rarely like the collar of, like this ring around my neck is the thing. That's the problem. I don't. I haven't experienced that, that I know.

Speaker 1: 29:37

OK, I have another food question for Eric, because we're talking food Are. Do you ever enjoy the experience of watching Mockbun videos?

Speaker 3: 29:49

Actually? No, I don't think I've ever Are you familiar.

Speaker 2: 29:51

Help me out. I know the thing, Chris what makes something a Mockbun video?

Speaker 1: 29:56

So a Mockbun video. Do you know how to explain it? Or I can?

Speaker 3: 30:01

I just a video or somebody eating, right, that's it, yeah.

Speaker 1: 30:03

Yeah, they eat a tremendous amount of food, though, and they kind of array like kind of where my hands are right now, like up close to the camera.

Speaker 2: 30:10

It's really helpful for an audio podcast, yeah yeah, but they, they array the food.

Speaker 1: 30:14

I'll describe it. They are, I'll paint a picture. They array the food, like in the very forefront of the camera, and then they like stand with their head behind it and then just like, how is a large amount of?

Speaker 2: 30:26

food, but they're using, like the Lord of the Rings, perspective trick to make it look like food big, person, small.

Speaker 1: 30:32

It's like it looks like, it looks like Mordor, you know it's like really, when does not simply I get?

Speaker 2: 30:39

the feeling that Eric isn't into like quantity. He's more of a quality guy when it comes to food.

Speaker 1: 30:43

He just said he ate garbage, that he ate leftovers, but still.

Speaker 3: 30:47

But he wasn't like. I mean, that was essentially sustenance eating yeah.

Speaker 1: 30:51

Yeah, that's true. Ok, so Machbons not so much a thing.

Speaker 2: 30:56

I, my wife, watches Machbons videos and she wishes that you could house like 10 pound burritos in under five minutes.

Speaker 1: 31:04

Wow, I kind of find them. I find them grotesque, but also like I can't look away they're. They're pleasant to watch, but grotesque I got you, I got like pimple popping videos, but not as good. Oh right, that's gross, that whole genre.

Speaker 2: 31:21

Yeah, eric, good segue off of pimple popping. But, eric, is there a? Are there any Michelin star restaurants that you like have on your bucket list or your like dream dream places you would like to go, now that you're kind of in that world?

Speaker 3: 31:38

Not, not so much. I do think there's some appeal of so. With Michelin you have a one, two and three star system. So any three star places, I think, appeal to me. I've only done a three star one, so that was a lunch, so it was like a smaller meal. So, I guess there's some appeal to any three star in particular, but of course it's all arbitrary. At the end of the day, a restaurant's a restaurant and Michelin is just an organization that is giving these ratings that are certainly questionable.

Speaker 3: 32:03

So, it's kind of like shame on me for falling prey to the system, for saying I want to pick this because some organization said I should like it more.

Speaker 1: 32:10

Also a tire company, which is itself very strange.

Speaker 3: 32:13

Oh yeah, the history is great the history yeah.

Speaker 2: 32:16

I have heard the history where it started out as just a travel guide and put out by the tire company and then eventually became notarized or notable because of that. I just heard they're expanding into hotels.

Speaker 3: 32:27

They're going to go away Something not stars If I don't get on.

Speaker 1: 32:31

So the other, so the other, the other problem slash solution that that Eric suggested that we talk about. Do you want to, do you want to tell them, eric, about your, your dread that you have been experiencing, right, so I'm thinking by now a lot of?

Speaker 3: 32:43

people have probably heard this theory. This idea goes something like right now we can create simulations of sorts and you can imagine that you know, 100 years from now, a thousand years from now, 10,000, one million years from now, the simulations are going to get so much more vivid sophisticated that one could say, that one could create one just as sophisticated as rich is our very lives right now and that you wouldn't even need say governments to endorse this.

Speaker 3: 33:09

It could just be a lone person. Maybe you create a trillion, trillion simulations of sorts. So it's almost thinking at some point in the future. If this is going to happen and will be a near infinite number, then by this logic one could argue like the odds of us living in what we might call the base reality is close to zero. So I first heard this theory over 10 years ago and it didn't concern me because I thought well, if it's so rich, then who cares?

Speaker 3: 33:33

It's still. It's valid, like this life is valid and that's fine. I don't know why. Just in the last year or two maybe it's because of AI proliferation it started to seem more real and somehow I felt this dread about it. So, yeah, I guess what I'm saying is is there a solution to this dread? I'm feeling that we're living in a simulation.

Speaker 2: 33:50

Well, can I throw out a counter theory, though? I would say that anyone who has lived long enough to know how to code computers and things will have stubbed their toe at some point in life, and the fact that they wouldn't have it coded that no stubbing of toes could happen in a simulation means that we're not in a real simulation, because obviously anyone who's making that choice would not encode stubbing toes into the simulation. That's the worst thing possible. So I think that because I still stubbed my toe, it's got to be real reality, because they would have fixed that in a simulation situation, because nobody wants that, even even in the most real, real version of life, you don't want stubbing toes. It's the worst thing in the world.

Speaker 3: 34:30

Counter, counter. What if the whole point of this simulation is to understand the effect of stubbing toes? They're like we're going to create a million universes with stubbing toes and a million without, and we're just going to study the difference.

Speaker 2: 34:40

Great, okay. Well, now I have dread. Thanks a lot, eric. Oh, no, adam, where do you fall on simulation theory? What do you think? Well, I know.

Speaker 1: 34:48

So when Eric told me this and he was like okay, here, he threw down the gauntlet, he was like solve this, boyo. And I was like oh, Jesus. That's complicated. How do you prove that you're not in a simulation versus how do you prove you are in a simulation? I like to think about in terms of emulating. You know how, when there's, you can play like.

Speaker 1: 35:09

You can play like Super Nintendo games on your computer and your computer has to emulate the Super Nintendo's hard drive, like the way the Super Nintendo processor worked Right In order to do that. It's like extremely more arduous. It's more arduous for a computer to emulate another computer than it is for the computer to just run its own programming. So is it really possible that in the base reality you could create a simulation that was as vivid, because isn't it kind of emulating the current reality? It would have to be a lower, it would have to be a lower fidelity simulation.

Speaker 2: 35:50

And I think our reality is quite high fidelity, so that is a suggestion that you know, maybe that's why we're limited to like only seeing certain things on the visual spectrum or only hearing certain frequencies. Maybe real reality, we can do the whole thing. We can see ultraviolet.

Speaker 3: 36:07

Not to mention the number of dimensions, the idea that popular theory says something like oh, there's 10 dimensions, but it's, I don't know there's lots of reasons one could counter the idea of how rich this life is.

Speaker 1: 36:19

But a simulation wouldn't be richer than the current life, or it could be. Or it could be, or maybe it could be, or maybe it could be because you could mathematically use those other dimensions.

Speaker 2: 36:29

Drop me superpowers, bro.

Speaker 1: 36:29

Give me a richer simulation for sure. So here's an argument what about life? So, because of the Fermi paradox, right Please wait, hold on.

Speaker 2: 36:40

Not everyone knows what the Fermi paradox is here Sorry, please explain.

Speaker 1: 36:44

That's the Fermi paradox. It's the fact that the Fermi paradox.

Speaker 2: 36:49

I do know that one, yes, that one.

Speaker 1: 36:51

So the Fermi paradox is just why are? Why haven't we encountered any aliens yet, when the universe is so big? You would think that because it's so big, there's so many roles of the dice to make life that we would have encountered aliens already. And so the fact that we haven't is like really weird. It either means that we're the first intelligent life, which is highly improbable because the universe is so big, or all other forms of intelligent life have hit a wall and all killed themselves or died off, and that means that we're going to do that. So either way, it's like really weird.

Speaker 2: 37:24

Or we're the goldfish and everyone else is so far advanced beyond us, we just can't perceive their presence in our little fishbowl.

Speaker 1: 37:33

And that's really unlikely too, because they would be able to kind of winch down to us the way we can winch down to an amoeba and interact with an amoeba. They'd be able to interact with us, but they don't. We don't have any evidence of any aliens.

Speaker 2: 37:48

Or the way that you have to clean out a fish's water every so often. They would be looking down and be like guys.

Speaker 1: 37:53

What are you?

Speaker 2: 37:53

doing to your atmosphere? What are you doing? Hold on.

Speaker 1: 37:56

Also, there'd be some evidence of them. There's evidence of lots of things in space. There would be some contrails. There'd be some kind of evidence of a hire Amoebas could tell that there are human beings, because human beings screw up environments and we leave pollution and we create cities. And the amoebas would be able to look up and say, oh, there's a skyscraper.

Speaker 2: 38:17

but we don't see skyscrapers. So there's no aliens. There's no aliens and we are in a simulation. What else I have to?

Speaker 3: 38:23

think the speed of light as a speed constraint has to be a big planetary factor for this. Of course I'm sure I'm just touching.

Speaker 1: 38:34

I mean, it's possible that there's light somewhere else, but we can detect light that's billions of years old. So if life existed anywhere in the past billions of years within our neighborhood, we would have some signal like repeating radio signals or repeating light signals.

Speaker 2: 38:54

And we just don't.

Speaker 1: 38:56

It's like we don't have that. So there might be microbes on other planets or something, but there's no sign of intelligent life certainly. So that, I think, is an indication that if you were building a simulation, you would pack it very tightly. You wouldn't have an entire universe that's 14 billion light years across in order to have one planet that has a couple stupid mammals on it who can barely put their pants on in the right. Have you ever put your pants on backwards? You know what I mean.

Speaker 2: 39:26

Like yes, for all of the 90s? Did you hear Chris Cross? They told you you needed to jump. Are you kidding?

Speaker 1: 39:31

me Like if you were going to build a simulation, you'd probably have a rich universe. Even if you were like, no, I don't want them to interact with each other, you would still put them like galaxies apart or like inside the same galaxy. You could put them like really far away, but we don't even see that. So that, to me, is an indication that things are not by design, certainly they're by, they're totally. Now you could say well, the simulation was meant to be at random. You know, we're just a 2114324. And then right next to us is another sort of simulation that's a 2113225.

Speaker 2: 40:06

One full of aliens with all the yeah.

Speaker 1: 40:08

And it's just richly full of aliens because they like tweak the parameters to make that one like a life rich universe.

Speaker 2: 40:13

That one's like going Star Trek now, like everybody's meeting each other and going from planet to planet.

Speaker 1: 40:17

All right, so you could. I mean, it becomes a thought experiment. But here's another way to think about it. In every age, in every technological age, people's neuroses actually congregate around similar themes. Okay, so like right now, like schizophrenic people are, like the CIA, put a chip in my tooth Right. That's like a common thing. You hear like that You're being spied on technologically right. This is true. This is a true fact. This is like making this up.

Speaker 2: 40:53

This is a true thing. The CIA actually does put things in Exactly.

Speaker 1: 40:57

But if you go back 300 years, it was like they're possessed by a demon. I'm possessed by a demon, and people would have a similar neuroses, and so I think we should just be careful that, like the other way, the simpler way to put this is when there was no machinery, then the world was like a plant, and then as soon as we had machines, the world was like the machine. As soon as we had clocks, the world was like a clock. Now that we have computers, we say the world is like computer, right, and so the idea that we currently think the world is a simulation at the exact time when we've invented simulations the first time in history, that's an indication not that the world is a simulation, but that human beings generally call the world by whatever technology they have.

Speaker 2: 41:45

That's the newest technology. Well, I mean, Eric, my take on the dread issue was if you're living in a simulation that's indistinguishable from the real world or you're just living in the real world. Does it really matter? Right, and that was my initial reaction when I first thought about it.

Speaker 3: 42:03

I actually don't have an explanation for why I thought about it more and why it's kept me up even a minute longer than I should have, but for some reason it has.

Speaker 2: 42:11

So maybe we need to get to the real.

Speaker 3: 42:12

Why is it bothering me? Which is?

Speaker 2: 42:14

was Adam's response when I mentioned this.

Speaker 3: 42:16

He's like yeah, this is more of a talk to a therapist thing than it is a solution thing.

Speaker 1: 42:20

Well, neuroses, I mean. That's why part of the reason I brought up neuroses too, because we were gonna talk about that. But like neuroses are generally like when your brain doesn't wanna face unpleasantness, and so it buries it into the, but the unconscious continues to deal with the unpleasantness. Nietzsche provided a similar sort of mind bendy sort of thing that caused dread, which was the principle of infinite return. Have you guys heard this one?

Speaker 3: 42:51

No.

Speaker 1: 42:52

This is if the universe has no beginning or end in time. So if time goes on infinitely in both directions, then that means almost definitionally everything that is happening right now has happened before and will happen again, exactly the way it happened.

Speaker 3: 43:11

Oh, battlestar Galactica, right, yeah, yeah, yeah, yeah this is infinite return.

Speaker 1: 43:15

And so this when Nietzsche said this, he got it from the Hindus because the Hindus have these.

Speaker 2: 43:19

Yeah, why'd you say Nietzsche and not Starbucks. I don't understand, Right? Starbucks?

Speaker 1: 43:24

The great Starbucks, the great Captain Adama. But yeah, so Nietzsche got this from the Hindus and then he brought it. I mean, no one, I mean I don't know if people would agree with that, but to me that's obvious. That he read it in like the Upanishads because that's right, when Nietzsche was writing was literally like the decade that we had access to the Vedas and the Upanishads. So I mean, a lot of his stuff sounds a lot like the Vedas and the Upanishads.

Speaker 1: 43:47

He doesn't cite his sources. He doesn't say, hey, I was reading Upanishad 99, 99, 49, 42 or whatever. And so this is why I believe this. He just kind of ripped off stuff from the natives and then put it in out like if it was an original work. But he talked about that and it freaked everybody out in the 1800s. People were like, oh my God, infant return. It was like scary like this, like dread that we have there's infinite return. So I mean, I think something about understanding that it's not. We're not the first time in human history to like freak out about a sort of strange loop thought experiment and then have it affect our emotions.

Speaker 2: 44:28

Well, I mean we've moved on beyond the original dread, which was the sun comes up and you're like, hey, and then the sun goes down and you're like, no, this is fun.

Speaker 1: 44:36

And then it comes back up the next day and you're like all right, that's worked out, We've moved beyond that, and so now we have to find new things to get dread about. Did you know that? Also, I heard that in the ancient, like prehistoric, humans didn't understand that sex made babies and they just thought that women like generated babies.

Speaker 2: 45:00

I guess I can see that that makes sense that at some point the revelation would have to come like.

Speaker 3: 45:05

Is it like the first time that there's, I don't know, any form of language or thought or consciousness that all the people would understand? That it stands to reason like no, okay, you need to get there.

Speaker 2: 45:14

You need to figure it out, so an ancient mindset is very much immediate, like, cause, reaction. You know like and so cause and effect, and something that takes nine months essentially to have the effect happen is not going to connect the dots in an ancient mindset Right.

Speaker 1: 45:30

But I mean, this is just a theory, but this is one of the theories of why we see in the historical, like fossil record or whatever pale or not the fossil record, but the anthropological record, we see the whole world being a religion surrounding the feminine. You know goddesses, mother nature, you know Gaia kind of religions, cause they spontaneously have the power to generate.

Speaker 2: 45:56

Yeah, they thought.

Speaker 1: 45:57

Well, you make life and therefore we should worship the women and we should the women should be like in charge, you know in some way in charge. And then sort of the rise of sort of patriarchal, where the man became the father, like Zeus, you know, became the father. God, who was like important and was birthing things out of his head and was creating things, was when they kind of might have figured out, oh, actually the men are an important part of having babies. Actually, maybe the men are the most important part.

Speaker 1: 46:24

That became then the theory for thousands of years, oh okay, I was like for thousands of years people in Europe at least people thought that the baby was in the sperm and the woman was just like the soil and the seed was the seed. And now everything was contained in the seed and the soil was just like didn't matter. It was just sort of you know, now we know from science that the genetic material comes from both mother and father. But you know, but then that means that maybe our religions are catching up with our understanding of life. You know, now we're kind of combining the two together. Yeah, well, okay.

Speaker 1: 46:59

I don't know if I solved the problem of existential dread for simulation.

Speaker 2: 47:04

But for me, I don't Was that a big troll when you messaged.

Speaker 3: 47:06

The last message you sent me yesterday, adam, was we're gonna talk about cities.

Speaker 1: 47:11

Ha, ha, ha, ha, ha, ha ha ha. Eric's revealing my mental games.

Speaker 2: 47:17

Did you?

Speaker 1: 47:17

have a different oh, you helped me.

Speaker 3: 47:19

We went in a circle several times. Finally, you're just like it's cities, so I guess you're just a B&B. I'm just like a long-inged hile and you're like I'm just gonna find here's your ice cream.

Speaker 1: 47:27

No, it wasn't meant that way at all. Literally, you should chalk it up to my total. You know maledroitness, not in any way. You know my planning.

Speaker 3: 47:38

The clarifying maybe I'm asking. I think the main thing was that I don't Did you have any identification? We were talking about cities today.

Speaker 1: 47:44

I had I thought about well, I didn't know what we were gonna talk about until the last moment. It's like jazz, okay, I don't. I have a whole list of solutions, I don't know which one we're gonna to-. This is interesting because I've heard you on you know other.

Speaker 3: 47:55

You know I've listened to every episode of this podcast and there's times that you said that and I'm like.

Speaker 2: 47:59

I don't believe you.

Speaker 3: 48:00

I'm like you wouldn't actually go into it that way, but I could now attest-.

Speaker 2: 48:04

It definitely happened.

Speaker 3: 48:06

That you infected me. Ha ha ha.

Speaker 1: 48:08

Yeah, well, also, you were concerned like, oh, I won't be expert enough about the thing and I feel for that, I understand, and I'm like, well, we're not experts, you know, and so you shouldn't worry. But then of course, there is that worry because you're gonna be on, you know, you're gonna be recorded, all 200 of our listeners are gonna hear. You know, this huge audience, you know.

Speaker 1: 48:28

But, you know we don't wanna sound, you know silly, so, but I thought when we got together and you got on the Zoom, I was like you know he's gonna be. You know let's talk about the food stuff, because that was the food and it tied in with your thing, you know, with your record you know I'm very happy.

Speaker 2: 48:44

We talked about the food stuff. I had no idea about this background of yours, eric, and I find it fascinating. I, yeah, yeah.

Speaker 1: 48:52

Excellent, that's great. Yeah, you should regain your crown. Man, Get out there. You broke. He broke the breakfast barrier. Now it's time for you to do maybe rounds of dessert late into the night.

Speaker 2: 49:01

Oh, you could breach the brunch barrier. Oh, they don't, they throw breakfast, brunch, lunch and dinner in there. We'll get you up above that other no-name person.

Speaker 1: 49:13

I'm still thinking time travel and Tanya Harding, though you know time traveling Tanya Harding could be. What if that'd be a good movie to make, which is actually time travel, tanya Harding. So Tanya Harding was actually a time traveler situation.

Speaker 3: 49:26

Stop herself.

Speaker 1: 49:28

Well, she hit herself in the knee.

Speaker 2: 49:29

At first I thought your. At first I thought your Tanya Harding idea was a bad analogy, because it's eating, it's not. But now that I know that you have to go everywhere on foot or use public transportation, actually cracking someone on the knee would heavily impair their ability to get from restaurant to restaurant in the 24 hours.

Speaker 3: 49:46

It's not a bad plan. I just want to be clear and they're really off chance that the guy who broke my record in this podcast. I have no intention of harming you, I'm really glad you did.

Speaker 2: 49:54

No, Eric seems like the nicest man of all time this is absolutely just out of my self, also among the subset.

Speaker 3: 50:01

of everyone can rest assured.

Speaker 1: 50:03

Yeah, you guys are brothers, Like legally there's absolutely no truth here. Yeah, I just want to put it on the record for you.

Speaker 3: 50:10

Oh, we're done recording, let's get him. But I didn't try to. Yeah, exactly, no, I didn't stop you. No, no, no no.

Speaker 1: 50:17

All right. Well, leaving us with that evocation of violence, maybe we can end on that note.

Speaker 2: 50:23

Oh so, eric, is there anything before we go? Is there anything that you would like to plug or anything you would like to direct our listeners to?

Speaker 3: 50:30

I don't have anything to plug, but one of my best friends is a brilliant filmmaker who just made a movie called Wine Club, so you can find that movie on Instagram.

Speaker 2: 50:41

At Wine Club Movie. Okay, we'll make sure we include that link in the notes as well. Sounds good. Okay, this is fantastic. Yes.

Speaker 1: 50:49

Great.

Speaker 2: 50:49

Thank you so much for joining us.

Speaker 1: 50:50

Eric. Yes, thank you. This has been a blast, I really enjoy it.

Speaker 2: 50:53

Thank you, adam, for bringing another fun guest to the show. Yes, yes, welcome guests. And thank you, listeners, for sticking with us all the way through.

Speaker 1: 51:01

I appreciate that If you're not living in a similar simulation, don't worry. This is base reality, or it doesn't?

Speaker 2: 51:06

matter Don't worry or it doesn't matter, you can never know. Well, thanks everyone for joining us. Join us again next week and in the next time Another solution, yeah, See you next time, bye, bye, see you soon.