815. - Baiju Bhatt

**Chris Black** (0:18)
How long gone? It is a super Tuesday here in sweltering New York City, them jeans, what's going on with you?

**Jason Stewart** (0:26)
It's not that super, it's not that sweltering. It's hot, but you know, Carolyn just took a little schvitz in the sauna, so my office is very hot right now.

**Chris Black** (0:36)
I forgot how that heats up the entire room, to some extent.

**Jason Stewart** (0:39)
It does. I mean, it's not the end of the world, I'm fine. I'm wearing a t-shirt. Could be much worse, but yeah, I'm just hanging out. I was just kind of looking over the calendar of our travels and realizing that you're going to be gone all over the place pretty soon. I mean, this is every day for you, but for me-

**Chris Black** (0:57)
What are you going to do to prepare?

**Jason Stewart** (0:59)
Not really anything, you know?

**Chris Black** (1:02)
What can you do, you know? No, I couldn't, I completely agree. I didn't know if you had some twisted methods.

**Jason Stewart** (1:10)
You have to prepare for the dog sitting stuff and the home maintenance stuff and the trash cans and the gardeners and the this and the that and the watering and the, you know, all that stuff you have to prepare for. Otherwise, you know, how do you prepare for going on an airplane other than drugs?

**Chris Black** (1:27)
You're only gone for a couple of weeks. You're not moving to the Sahara.

**Jason Stewart** (1:32)
I'll more or less be gone for a month, like mid-July to mid-September. I'm going to be in Chicago three different times, Europe three different times in the course of a month and a half or so.

**Chris Black** (1:43)
Yeah, I can't wait to be in Chicago three times. Super looking forward to that. Love you guys, love you Chicago.

**Jason Stewart** (1:48)
I feel like Scottie Pippen, all the Chicago three pizza I got.

**Chris Black** (1:52)
Yes, love you Chicago. I'll see you at Gibson's for some fries. See you guys over there.

**Jason Stewart** (1:58)
Yeah, we'll be at the Wiener Circle. We've got a T-shirt with our friends. Cowgirl coming out soon. Let's see here, what else is going on? We were talking about, okay, is matcha Hennessy for white people? Have we reached peak matcha? Are we done with matcha? Just when you thought you couldn't get any more, right?

**Chris Black** (2:18)
I've been done with matcha since before it arrived on-

**Jason Stewart** (2:22)
I'm not talking about you, Chris.

**Chris Black** (2:24)
The white tongue has ruined it.

**Jason Stewart** (2:27)
When it was Japanese only, when it was only really featured in the villages of Osaka, that's when you were loving it.

**Chris Black** (2:34)
And now that it's sort of hit Las Villas and then spread throughout Western America, the boycott began. Once you whites started mixing in oat milk, I knew my days were numbered in the matcha space, ceremonially or not.

**Jason Stewart** (2:46)
You whites, Chris?

**Chris Black** (2:47)
Once you pollute it with oatly, it becomes a different monster. Yeah, there was a video of a guy cooking a steak with matcha butter, correct? That's a word, which sounds really cool when we say it out loud. So there's a video of this guy cooking a steak. What do you call that method when you're not flipping the pan, but you're keeping it moving with your hand?

**Jason Stewart** (3:14)
Oh, I guess if he was probably matcha butter basting a steak, you've got your Whole Foods ribeye in there, you sear it on both sides, lower the heat, drop in a couple of cloves of garlic, a sprig of rosemary and then you mix your ceremonial-grade matcha powder with some Kerrygold unsalted and then you really smack that onto a searing hot cast iron, which should really treat those delicate green tea flavors terribly.

**Chris Black** (3:47)
With the utmost respect.

**Jason Stewart** (3:49)
Yeah, carbonizing them instantly and turning them from an already bitter and acrid dirt-like flavor into some, propelling it into a new stratosphere of disgust.

**Chris Black** (4:01)
I have a question for you. What's it called when they use the spoon to kind of keep rapid firing the butter onto the steak?

**Jason Stewart** (4:07)
I think that's just basting, I guess. I don't know if there could be like a French technique for when you have something in the pan and then you tilt it and then you get that spoon. I think it's more of just like it's one of those, it's like a chef-y, jag-off thing, like look how fast I can cut the chives kind of thing. You know, I think the, nobody is going to be able to tell the difference, you know, like, oh, this was not basted quickly. So it's clearly an amateur steak, you know. It's getting plenty of butter.