Podcasts about sauces

What is it like to achieve a lifelong dream? This week Heath and Candace recap the incredible Grand Champion win at the 2025 World Championship Barbecue Cooking Contest. They discuss the new additions to the team, the popular new addition of the Heath Riles sample tent, and the exact recipe he used to create the best ribs in the world in today's episode of the Shootin' The Que podcast!0:00 - Start0:40 - Memphis In May Weather2:40 - Overall Takeaways3:38 - Rib Cook Walkthrough8:30 - Judging Finals11:20 - Instinct VS Planning14:30 - Feeling Of Winning19:20 - Springfest "Curse"21:35 - Pan For 2026 MIM24:00 - Sample Tent Teams & Others29:15 - Ancillary Team33:50 - Sample Tent35:10 - South Korean Snacks36:20 - Unluck Sopapilla40:00 - Thanking Memphis In MayJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #ribs #fistplace #grandchampion #wcbbc #47 #worldchampion #memphisinmay #contest

Arkansas Diamond Fire Bloody Mary Mix and Hot Sauce *Opera Sauces INTRO:  Welcome to the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Special hello to our new listeners! 8 New listeners in Greece. “Kalós írthes! Tóra dóse mou óli ti saláta …

In this episode, Chris William shares the high-calorie sauces he steers clear of when trying to stay on track. He explains how small tweaks—like being mindful of condiments—can make a big difference when you're aiming to stay in a calorie deficit without sacrificing flavour.

Finally going to dry up a bit today after all this rain. Which is good, because my lawn desperately needs to be mowed! As we get ready for the long, holiday weekend ahead, we took a bit of a look back this morning in the news with the latest on Steven Avery. Plus, an update on the alleged murder/suicide at UW-Platteville earlier this week. Also in the news, Judge Hannah Dugan was caught on video confronting ICE agents in the courtroom, the state of WI is testing milk for avian flu, and a few more arrests have been made in connection to the jailbreak in Louisiana. In sports this morning, the Brewers lost yesterday to the Orioles in extra innings, the Pacers beat the Knicks in overtime last night, and the Dallas Stars doubled up the Edmonton Oilers. Also, the Badgers/Fighting Irish game at Lambeau Field in 2026 has a new date, Colts owner Jim Irsay passed away, a new MVP in the NBA, and the Tush Push isn't going anywhere. Cool story about a lost class ring that made it's way back to the family of the original owner, and a morning news anchor at a TV station went into labor right before going on-air to deliver the news. It's another "Hypothetical Thursday" today, and Jean's question for Brian was, "If you could be any Muppet, which would you be?" Meanwhile, Brian's question for Jean was, "You can only have one pasta sauce for the rest of your life. Which are you choosing?" A couple of new "trends" are making the rounds, including men wearing cleats during their daily lives, rather than just on the field. And putting flowers in your toilet tank. In case you missed it, the enhanced Olympics are just a year away…and in today's edition of "Bad News with Happy Music", we had stories about a guy who got "parrot chlamydia", an idiot who jumped off a bridge, a man who died after a bee attack, a man who was chased by police while trying to get his diploma, and a guy who identifies himself as "Master Baiter".See omnystudio.com/listener for privacy information.

You might know Steve Smith from BBQ Pitmaster, and today you will hear all about his unconventional path to the show, the barbecue mentors that helped him along the way and the advice he has for newcomers looking to get into the competition barbecue game on today's episode of the Shootin' The Que podcast!0:00 - Start0:27 - Getting Started In BBQ4:03 - Couldn't Shake The Itch7:10 - Needed A Good Partner9:20 - Trying To Get The Finish Right10:48 - Name Change13:35 - Barbecue Mentors19:20 - Sometimes It Works Out22:08 - Strongest Category26:00 - Timing VS Tenderness31:20 - Worst Category38:00 - Tricks To Competition Brisket42:00 - Competition Trailers46:00 - Farthest Travelend51:30 - Advice For Newcomers56:00 - Learning To Let Go59:00 - Doing Well01:04:00 - Finding Mad Dog OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesHeath Riles, pitmaster• 75x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections

Mamba Hot Sauces Review with Big Liquor Mamba Hot Sauces Extravaganza  INTRO:  Welcome to the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Special hello to our new listeners! We are coming to you from the studios of the Bloody Mary Concert …

John and Soren talk all things about local AMerican BBQ sauces. from Ttexas to Baltimore and everything in between. There is also talk of spice mixes, chiles and what store-bought sauce you should have for quick dinners. Thanks for listening!!!

WBS: It is About That Time #309 5-15-2025 -- The gang is at it again. Brimstone is joined by his wing-man Alex DaPonte, and Brim's wife Danielle as they chat about how Brim's two episodes of Dark Echoes Paranormal are now available on Amazon Prime, upcoming tour dates, and how Brim's season of AJLT premieres on May 29th. They discuss chocolate chip cookies, how nobody needs to bring them to Danielle, and Fame is sung. They go down the rabbit hole of the trash heap that is Kanye West, break down nazism (with a small n because they are small people), Brim gets heated, and the cast agrees with him for a change. They also chat about Brim's sauces and seasonings being rebranded, they taste the samples, and let everyone know where they can get them soon. Brim explains what gets Within Brim's Skin.

It's Memphis In May week and Heath and Candace got the chance to sit down with VP Kevin Grothe to discuss what we can expect over the next couple of days! From exciting new events like the SCA and Junior's competitions to all the opportunities to eat great barbecue and meet your favorite pitmasters, the World Championship Barbecue Cooking Contest is bigger than ever. Hear all about it on today's episode of the Shootin' The Que podcast!0:00 - Start0:20 - What It Means To Be VP4:30 - From Iowa To Memphis7:50 - Two Decades Of Changes10:30 - New Junior's Competition13:57 - The Part People Don't Realize16:50 - The What If's?20:15 - Is There Ever An Off-Season?25:45 - SCA entries & Rules29:06 - Dessert Category36:40 - Do You Get To Visit Teams?39:35 - The People Who Make It PossibleJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 76x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #ribs #recipe #competition #winner #2025 #memphis #memphisinmay #worldchampionship #mim #wcbcc

In this episode of the Survival Punk Podcast, we're diving into the world of sauces — because flavor is morale, and morale is survival. Whether you're living off rice and beans or stretching shelf-stable staples, the right sauce can turn bland into badass. From classic pan sauces to time-tested “mother sauces,” this episode is all about making survival food actually taste good.

In this episode of the Survival Punk Podcast, we're diving into the world of sauces — because flavor is morale, and morale is survival. Whether you're living off rice and beans or stretching shelf-stable staples, the right sauce can turn bland into badass. From classic pan sauces to time-tested “mother sauces,” this episode is all about making survival food actually taste good. "Survival Sauces: Flavor Hacks for Hard Times | Episode 413" The post Survival Sauces: Flavor Hacks for Hard Times | Episode 413 appeared first on Survivalpunk.

Episode 293! In this episode we are joined by Steven Raichlen to talk all things Griddlin'! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!   Steven Raichlen https://barbecuebible.com/ https://barbecuebible.com/book/project-griddle/       BBQ NEWS Latest issue of Barbecues News Magazine is out! Free issues for National BBQ month! https://www.barbecuenews.com/   Sauces of Honors Winners https://www.youtube.com/live/UXdIXfeo5YM?si=qJYGaYY6d40rPcUa       MAIL CALL New seasonings from Cookin Wid Kunchi https://cookinwidkunchi.com/collections/all       BEER REVIEW Blue Moon Extra James 9.7 Jan 9.1 Jon 8.7   We've joined the Oddpods Media Network! https://oddpodsmedia.com/     SUCKLEBUSTERS BBQ WINS AND FAILS Ken Wood   Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on: www.grabeminthebrisket.com TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com   Thanks to our partners and sponsors! Chef IQ Sense https://glnk.io/r584n/jon-lathrop Smokerbuilder.com https://www.smokerbuilder.com/ FOR A GREAT DISCOUNT Go to www.smokerplans.net/grabeminthebrisket or use the code "GRABTHEBRISKET" (ALL CAPS) VacMaster FOR A GREAT DISCOUNT Go to https://www.vacmasterfresh.com/?ref=g... or use the code "SEALMYMEAT" NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/ Barbecue News Magazine https://www.barbecuenews.com Chicks That Smoke https://www.sucklebusters.com/bbq-rub... Sucklebusters https://www.sucklebusters.com/ Dalstrong https://dalstrong.com/?ref=S1CLUEQO6r... CoolieNation https://www.coolienation.com/brisket Cambro Mfg https://www.cambro.com/

This year Heath and the team took both 1st place in Ribs and the overall MBN Grand Champion at this year's Southaven Springfest. The behind the scenes video is out now, but today Heath and Candace dive deeper into the contest. They discuss the exact recipe he used, all the road blocks leading up to the contest, and the judging mishap that kept them on their toes in today's episode of the Shootin' The Que podcast!0:00 - Start0:50 - How Did This Year Feel Different?4:00 - Making A Mistake5:10 - Sauce Competition5:45 - Making Finals8:40 - Comment Cards From The Judges9:15 - Mishap With the Judges11:10 - Tough Competition & Other Winners13:00 - Home Town Contest14:35 - Changes For Memphis In May17:00 - KCBS Winners18:50 - Big Weekend For Heath Riles Teams20:15 - Giveaways At Memphis In May24:35 - MIM Ancillary Team27:30 - Daughter's First CompetitionJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 76x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #ribs #recipe #competition #winner #1stplace #grandchampion #springfest #southaven #memphisinmay

From super salsas and savory dips to gourmet BBQ sauces, pickles, and relishes—grilling season is heating up "Southwestern Style"! In this flavorful episode of Big Blend Radio's "The Peanut Patch" Podcast with Donna George, we're serving up spicy inspiration and culinary creativity straight from the heart of Yuma, Arizona. The Peanut Patch is a beloved Southwest tradition, known for farm-fresh peanuts, nuts, dried fruit, gourmet goodies, locally grown Royal Medjool Dates, and irresistible treats like homemade fudge and peanut brittle. Shop year-round online at https://thepeanutpatch.com/  Looking for kitchen inspiration? Check out Donna's delicious recipes—from peanut butter cookies to sensational salads and pasta dishes:  https://blendradioandtv.com/listing-category/donna-george/  The Peanut Patch Podcast airs every 1st Friday. Listen and follow the show here:  https://peanut-patch.podbean.com/  This episode is also featured on Big Blend Radio's "Eat, Drink & Be Merry" Show. Subscribe to the Big Blend Radio Network: https://www.podbean.com/podcast-network/bigblendradionetwork  

Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N' Booty BBQ, has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel's World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Sterling has won over 55 Grand and Reserve Grand Championship Awards, more than 800 top ten awards and is the two-time Australian Invitational Lamb Champion. Loot N' Booty BBQ is a 5-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel's Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N' Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com Accolades:  5 X World Champion  2023 CA BBQ Hall of Fame Inductee  55 Grand and Reserve Grand Championships  800 plus Top 10 awards  17 perfect 180 scores  11 – 700 plus scores  2 X Australian Invitational Lamb Champion  2014 American Royal Open Reserve Grand Champion  2022 American Royal Open Reserve Grand Champion  5 X Arizona BBQ Team of the Year  2022 World Barbecue Champion  2021 World Barbecue Reserve Grand Champion  2023 World Barbecue Reserve Grand Champion  Received title of “Smoked BBQ Boss” from Destination America's Channel Smoked

Send us a textIn this fiery and flavorful episode of Small Business Big Dreams, I sit down with Daniel, the bold and passionate creator behind Park Avenue Hot Sauces—a brand that's lighting up taste buds and redefining what it means to bottle flavor with heart. From the very first batch made in a home kitchen to selling out at markets and being featured on shelves, Daniel shares his journey of turning a passion project into a growing business rooted in community, creativity, and spice.We dive into how Park Avenue Hot Sauces was born, starting with Daniel's love for cooking and experimenting with bold, vibrant ingredients. What began as a quest to create the perfect balance of heat and flavor quickly turned into a full-blown venture—fueled by feedback from friends, a growing fanbase, and a vision to bring gourmet hot sauces to homes everywhere. Whether it's his signature sweet-heat combinations or small-batch seasonal releases, every bottle tells a story—and Daniel's is just heating up.From the hustle of farmers markets and pop-ups to navigating product development, labeling, and scaling up, Daniel gets real about what it takes to grow a handcrafted food brand from scratch. We talk about the power of community support, the challenges of breaking into the food space, and why staying true to your flavor—and your roots—is the secret ingredient to success.What You'll Learn in This Episode:✅ The origin story of Park Avenue Hot Sauces and how it went from kitchen to shelf ✅ Why flavor balance and small-batch integrity are at the heart of the brand ✅ How Daniel built a loyal following through markets, tastings, and word of mouth ✅ What it takes to grow a craft food business in today's competitive landscape ✅ Lessons in product development, brand storytelling, and building trust through taste ✅ How passion, persistence, and peppers can spark an unforgettable business journeyWhy Park Avenue Hot Sauces Stands Out:Park Avenue Hot Sauces isn't just about bringing the heat—it's about bringing bold flavor, handcrafted quality, and a touch of personality to every meal. With unique blends that go beyond basic spice, Daniel's sauces enhance rather than overpower, turning any dish into something crave-worthy. His commitment to quality, consistency, and customer connection makes Park Avenue a standout in the small-batch sauce world.Perfect For:

Cary Chasteen started this competition season with a 180 and hasn't slowed down since! He talks about judging at the Pig Jig, the future of one day events & his life as a tournament poker player in this week's episode of the Shootin' The Que podcast!0:00 - Start0:45 - Getting Started In BBQ3:24 - Good 2025 Season7:00 - Kicking Season Off With 18010:00 - Judging The Pig Jig14:00 - Eating With Your Eyes First17:00 - New One Day Events21:15 - Cooking For Fun24:45 - GC Record At Springfest26:45 - Best & Worst Categories32:45 - Favorite Trophy34:40 - Playing Poker41:50 - Meeting Professional Gamblers43:00 - Las Vegas Post-Covid47:30 - What Happened To Community Barbecues50:30 - Finding Cary On Social MediaJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesHeath Riles, pitmaster• 75x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections

Text Christa!Get ready to fire up your culinary curiosity because the latest episode of Culinarily Yours' Cooking Like a Pro podcast just went live! This week, Chef Cal and Christa DeMercurio (aka Mrs. Chef!) serve up a flavorful chat all about chicken piccata, mastering pan sauces, getting creative with leftovers, and making cooking a true family affair.Here's what you'll learn when you tune in:5 Keys to Level Up Your Cooking:Pan Sauce 101Discover how to capture every bit of flavor with deglazing and learn the basics of making a killer pan sauce (spoiler: stop washing away those tasty brown bits at the bottom of the pan!).Chicken Piccata, Step by StepFind out how to make perfectly juicy, evenly cooked chicken piccata—plus simple tips for thickening and finishing your sauce just right.Intuitive & Mystery Box CookingLearn how to trust your palate, freestyle with leftovers (hello, spaghetti Bolognese remix), and get creative without a recipe using “intuitive cooking” tricks.Family Cooking ProjectsBread, homemade ice cream, pasta, pickles, butter—Christa and Chef Cal share activities that get the whole family involved (and happy to taste test!).Dense Bean Salads Dive into the viral “dense bean salad craze” and how to whip up healthy, protein-packed salads that last all week… with a quick work-friendly lunch you'll want to try.Let's Connect! I'm Christa DeMercurio. I started as a stay-at-home mom who relied on cookbooks, measuring everything and following recipes to the letter. But watching my chef husband move effortlessly in the kitchen, I knew there had to be a better way. So, I learned—studying his techniques, practicing his methods, and mastering the strategies that keep professional kitchens running smoothly. Over time, I became confident, capable, and free from recipes controlling my cooking. I'm here to help you do the same. On Cooking Like a Pro, together we share everything you need to cook with confidence, save time and money, and actually enjoy being in the kitchen—without the stress and frustration. P.S. I still reference cookbooks and internet recipes too! ❤️Culinarily Yours, Christa DeMercurio (Mrs. Chef) Email: christa@culinarilyyours.net Website Text Me! Leave a Voicemail

Hi Guys! Here in this episode is a step-by-step guide to organizing your pantry without getting overwhelmed.  Here are the categories you may want to write on your post-its.  Snacks - chips, nuts, kid snacks, seaweed snacks,  etc Prepared food - ramen, dried food, mac and cheese, etc Starches - pasta, rice, etc Breakfast foods - Cereal boxes/oatmeal/ pancake mix, etc Canned food - beans, soups, etc Drinks - lemonade mix, smoothie powders like whey protein, alcohol, overflow of canned drinks, coffee, tea Sauces - worschichire, unopened ketchup, etc oil/vinegar/dressing Spreads - peanut butter, nutella, unopened mayo, any spreads  Baking stuff, like cake mix, flour, sugar, baking powder, etc Spices - salt pepper, cinnamon, etc   Here is a link to see the corrugated boxes mentioned in the episode.  

Hi Guys! Here in this episode is a step-by-step guide to organizing your pantry without getting overwhelmed.  Here are the categories you may want to write on your post-its.  Snacks - chips, nuts, kid snacks, seaweed snacks,  etc Prepared food - ramen, dried food, mac and cheese, etc Starches - pasta, rice, etc Breakfast foods - Cereal boxes/oatmeal/ pancake mix, etc Canned food - beans, soups, etc Drinks - lemonade mix, smoothie powders like whey protein, alcohol, overflow of canned drinks, coffee, tea Sauces - worschichire, unopened ketchup, etc oil/vinegar/dressing Spreads - peanut butter, nutella, unopened mayo, any spreads  Baking stuff, like cake mix, flour, sugar, baking powder, etc Spices - salt pepper, cinnamon, etc   Here is a link to see the corrugated boxes mentioned in the episode.  

Tacos Tuesdays Hot Sauce INTRO:  Welcome to the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Special hello to our new listeners! We are coming to you from the studios of the Bloody Mary Concert Series. We are being fueled by Lake …

Épisode 1307 : On n'a jamais mangé aussi épicé !Le marché mondial des sauces piquantes est estimé à 8,1 milliards de dollars d'ici à 2033, avec une croissance annuelle de 6,5 % depuis 2020 (Source : Studio Blackthorns)En France, les ventes ont grimpé de +30 % en cinq ans grâce aux réseaux sociauxUn phénomène culturel et générationnelLes consommateurs sont en quête de nouvelles expériences gustatives. Ils n'hésitent plus à tester des sauces très piquantes, influencés par la popularité de cuisines du monde (mexicaine, thaïlandaise, coréenne) MAIS AUSSI et surtout par la médiatisation de concepts comme l'émission “Hot Ones”70 % des fans de sauces très piquantes ont entre 18 et 35 ans : attirance pour les challenges, le goût intense, et la culture food du monde. Les influences culinaires internationales (Thaïlande, Mexique…) sont majeures. Retrouvez toutes les notes de l'épisode sur www.lesuperdaily.com ! . . . Le Super Daily est le podcast quotidien sur les réseaux sociaux. Il est fabriqué avec une pluie d'amour par les équipes de Supernatifs. Nous sommes une agence social media basée à Lyon : https://supernatifs.com. Ensemble, nous aidons les entreprises à créer des relations durables et rentables avec leurs audiences. Ensemble, nous inventons, produisons et diffusons des contenus qui engagent vos collaborateurs, vos prospects et vos consommateurs. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

The World Championship Barbecue Cooking Contest is almost here and CEO Mack Weaver is here to tell you all about the exciting new changes to the contest: from the success of the new trainee judging experience, to the brand new SCA and Junior's competitions, this year will be even bigger and better! Don't know a team? No problem! Hear about the special deal on tickets that will make sure you leave the contest with a belly full of delicious Memphis barbecue on today's episode of the Shootin' The Que podcast.0:00 - Start0:30 - Getting Ready For MIM1:15 - This Year's Honored Country - South Korea2:40 - 2nd Year As CEO5:15 - Positive Take-Aways From 20248:15 - The Judging Class Changed Everything11:20 - Adding The Steak & Junior's Contests16:40 - Barbecue Alley18:15 - Growing SEA Side Of Competition20:00 - Will There Be A Dessert Category?25:10 - Importance Of Local Community To Contest26:30 - Barbecue Hall Of Fame In Memphis?30:50 - Memphis In May Marathon & EventsJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesHeath Riles, pitmaster• 75x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections

Assurances, conso, nouvelles technologies… "On en parle" vous oriente dans tout ce qui fait votre quotidien. Au programme aujourd'hui: 1. Acheter un vrai lapin? 2. Parler de questions intimes avec une IA? Attention! 3. Série "Stress: des pistes pour faire face" - Episode 5: construire un équilibre durable 4. Best-of guichet: sauces, jus et infusions, avec Anne-Sophie Pic et Paz Levinson

00:00:00- Show Intro00:05:37- Bird Was Helping A Bird00:15:05- US Citizenship Test00:25:10- Dirt of the Day00:37:32- Random Questions00:47:20- Relationship Rut00:56:25- Girls Night Out Is A Bad Idea01:02:50- Dirt of the Day 01:12:36- KVJ Court01:18:47- Real Or Fake FL Headlines01:25:46- Whacked Out News01:35:25- What's On Your Mind01:49:18- Favorite 4 Sauces 02:01:52- KVJ Complaints02:03:13- Thought of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's April and that means it's time to get prepped for competition barbecue season. First stop, the Southaven Springfest! This is the competition that helps Heath and the team get ready for the World Championship Barbecue Cooking Contest, so what exactly do they do to get ready? Heath and Candace talk about their past cooks, some of the biggest obstacles, and what the story is behind the famous Springfest/Memphis In May superstition in this week's episode of the Shootin' The Que Podcast!0:00 - Start0:20 - Storms & Flooding2:15 - Prepping For Springfest6:05 - Years Competing At Springfest7:20 - Practicing For Springfest9:40 - When Do You Really Start Prep?13:00 - Are You Still Tweaking Recipe?15:15 - Does Cooking At New Farm Help?15:40 - Cooking For Each Other18:45 - Prep Process You Love & Hate20:25 - Springfest Changes Over The Years25:27 - KCBS vs MBN Prep26:50 - Advice For Competition Cookers28:00 - What Candace Looks Forward To31:50 - Kid's Contest At Memphis In MayJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesHeath Riles, pitmaster• 75x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections

Transform your wild game, game! The Fowl Life Midwest Host Joel Kleefisch and Provider award-winning Chef, French Culinarian, Ellie Lawton break down why sauces can be bosses for your wild game feast or fiesta! Joel and Chef Ellie show you quick, easy steps to turn any meal up a click. Learn how to Finish What You Started with our ongoing short format series the Fowl Life Podcast, Provider Series, Eat Wild edition! This episode is brought to you by The Provider Culinary, Travel Wisconsin, Oakley Sunglasses and Banded Brands

Elvira Liceaga es escritora y locutora. Es autora del libro de relatos Carolina y Otras Despedidas (Caballo de Troya, 2018), de la novela Las Vigilantes (Lumen, 2023; Las Afueras, 2025), y co-autora del libro Rituales para la Amistad (Almadía, 2024). Ha trabajado en el guión y dirección de documentales sonoros y audiovisuales sobre violencias contra las mujeres y defensa del territorio en Latinoamérica, como La Advertencia, Mujeres de Fuego y Las Guardianas. Trabajó con Natalia Lafourcade en el podcast y libro De Todas las Flores y con Lila Downs en su memoir. Es una voz familiar en la radio mexicana, ha conducido importantes programas culturales en los que ha entrevistado a escritoras, artistas y colectivas. Es colaboradora del Hay Festival y la UNAM, entre otras instituciones. Sus proyectos han sido nominados a diferentes premios literarios y periodísticos. Vive en la Ciudad de México con su pareja y su hija.Síguenos en redes:http://instagram.com/cableatierrapodhttp://facebook.com/cableatierrapodcasthttp://instagram.com/tanialicious Hosted on Acast. See acast.com/privacy for more information.

On Dish this week, Nick and Angela welcome a Grammy Award winning musician to the table. Gregory Porter is a much-loved jazz and soul singer who lives in Bakersfield, California with his wife and two sons. Porter rose to prominence in 2013 with the release of his third album, Liquid Spirit, which achieved huge commercial success and saw him win his first of two Grammy Awards. More recently, Gregory appeared on our TV screens as a giant Dressed Crab on The Masked Singer, finishing as runner-up.  Alongside his impressive back catalogue of releases, Porter's live shows come highly recommended, powered by his rich, soulful and emotional vocals. He joins Nick and Angela ahead of his upcoming UK tour that includes four nights at London's Royal Albert Hall. Nick, Angela and Gregory enjoy a Cabernario No. 8 as Angela pulls out all the stops serving Steak à l'échalote, a recipe by Claude Bosi, with two types of chips. To accompany their steaks, they have the choice of three sauces: a Beaujolais, a Béarnaise or a Café de Paris-style butter.  Gregory hosts his own cooking show, The Porterhouse, and brings fantastic culinary knowledge and appreciation to this episode. He shares his love of hosting big, big parties, shows plenty of love for touring life in the UK and reveals what life was like inside that heavy Dressed Crab head. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish from Waitrose is made by Cold Glass Productions.

Easter is just around the corner and Bobby T is back in the studio sharing some of his favorite traditional Italian holiday dishes, the trick to getting an all natural coloring on your Easter Eggs, and how his Lebanese heritage influences his recipes in this week's episode of the Shootin' The Que podcast!0:00 - Start1:00 - How Bobby T Got Started4:38 - Homemade VS Pre-Packaged7:30 - Pizza In A Cast Iron Skillet10:00 - Things To Cook In A Pizza Oven14:00 - Common Pizza Dough Mistakes17:00 - Different Styles Of Pizza21:30 - Ricotta, Yes Or No?23:45 - Learning The Art Of Pizza26:50 - Italian Holiday Traditions30:20 - Easter Pizza31:50 - Traditional Italian Christmas Meal34:20 - Family Recipes38:30 - Onion Skin Easter Eggs41:00 - Bob's New YouTube Channel45:20 - Deciding What To Cook49:00 - Finding Bobby T OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesHeath Riles, pitmaster• 75x BBQ Grand Champion,• 2022 & 2024 Memphis in May World Rib Champion • Award-Winning Rubs, Sauces, Marinades, and Injections

GUEST: Scott Clark---Author/Chef Book:  Coastal: 130 Recipes for California Road Trip Steve and John about Sauces....Recipes on the Shows Recipe Page  

Thursday 3/27/25

The owner of Goodlands Food Co, Anna Dausman, joined us to take a more in-depth look into her career and what ultimately led Anna to building a business based on hot sauces.  As a young girl, Anna already showed an entrepreneurial spirit--making her first attempt at a culinary career with a cake-baking business.  Although that initial concept did not pan out, she nevertheless pursued a career which created opportunities for others to build up themselves and their communities.  And as another opportunity knocked, Anna found herself drawn back to the culinary world while growing ghost peppers in her plot of land at her local community garden.  Soon she found herself making hot sauces that everyone loved, and Goodlands Food Co. was born!  Today, you can hear all about Anna's story and what she offers when you tune into the show...and then check out her website to find where her products are sold in your local area!https://goodlandsfood.coInspiration can strike at any point, and Diane Holtaway knows that more than most individuals who start a new business, so after years of helping others build and refine theirs, Diane set out to start a business of her own. Today, Diane owns Heirzoom Bakery which has been steadily growing since its inception.  Her concept was to offer authentic ethnic baked goods the way they were meant to be...meaning she uses natural, quality ingredients without all the chemicals and additives you'll find in store-bought brands and on the shelves of bakeries and/or the baked goods aisles.  Her biggest inspiration was her Aunt Betty, who made Kiffles (a popular Hungarian Pastry) for family gatherings and women's groups and never came back home with any leftovers. Inspired to share the love, Diane pays homage to both her Aunt Betty and the Kiffles via her hand-baked versions called Fennomes.  Today, you can taste those cookies (and more) when you order them online and have them shipped to your door, or by visiting her website!https://heirzoombakery.comfb: https://www.facebook.com/fennome/

Have something you wanna tell us? Send us a message and it could end up on the show! Tonight we return with Munchie March Madness - our annual bracket episode where we go head to head pitting food lover favorites against one another. This year, it's a contest of condiments as the Sauce-y Slaughterhouse goes up against the Danger Zone of Dips! 16 sauces and 16 dips will enter but only one will come out on top and trust us when we say, you probably won't believe who we crown as the 2025 champion! This is Munchie March Madness - Sauces vs Dips!Wanna give our bracket a shot for yourself? Visit our Bracketfights template to rank your own choices! Link: https://bracketfights.com/create/munchie-march-madness-2025-177690/Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more! Bluesky: @mouthfulpod.bsky.social TikTok: TalkWithYourMouthful Facebook: Talk With Your Mouthful Instagram: mouthful_pod

#293. Think twice about the last of the fish and don't eat the corn chowder. Dillon continues our recent experiences of interesting hotel restaurant dinners, and it's not a great experience. But he was warned. Do you take advice from servers? And next time you have left-overs, wake up the next morning and wrap whatever it is in an egg blanket and American cheese. You never know what you'll find! It's a little game Kendall plays and it's called, “Will it Omelette?” Speaking of left-overs, what do you do with the mound of unused ketchup packets at the fast-food dining table? Chick-fil-A has thought of that! Finally, we discuss a whacky and violent game in England where one of the very few rules is, “no murder.” Listen and chime in via the LinkTree below! Until next time, be kind to each other.FTM Merch! - https://www.teepublic.com/user/fromthemiddleLinkTree - https://linktr.ee/fromthemidpodVOICE MAIL! Comment, ask a question, suggest topics - (614) 383-8412Artius Man - https://artiusman.com use discount code "themiddle"

This is the start of what will definitely not be referred to moving forward as The Chipotle Trilogy. After a protracted discussion on the famed fast-food mexican restaurant, we will then discuss Tots, Sauces, and such. You love it. Like, subscribe, follow @gabbingwithbabish on instagram, gabbingwithbabish.bsky.social on Bluesky, and electronically mail us @ gabbingwithbabish@gmail.com!

This podcast episode features an engaging conversation with Richard Westhaver from Dirty Dick's Hot Sauce, delving into the nuances of culinary creativity and the art of barbecue. We explore the intricate process of recipe development, with Richard revealing that he often composes twenty recipes to yield a single successful creation, underscoring the dedication required in the culinary arts. Additionally, he shares insights into the challenges faced by entrepreneurs in the food industry, emphasizing the relentless nature of managing a business. The dialogue further touches on personal reflections, such as the impact of past decisions and the aspiration for continual improvement. Listeners are invited to appreciate the depth of experience and passion that defines the world of barbecue and hot sauce.Links referenced in this episode:dirtydickshotsauce.comCompanies mentioned in this episode: Painted Hills Natural Beef Dirty Dick's Hot Sauce This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

The primary focus of this episode revolves around the illustrious figure of Richard Westhaver, affectionately known in culinary circles as Dirty Dick, who has made an indelible mark in the realm of hot sauces. As we delve into his remarkable journey, we uncover the genesis of his distinctive sauces, which originated from his early experiences in the Caribbean, where he was inspired by the vibrant flavors and culinary practices of the local populace. Throughout our discourse, we explore the myriad challenges he has faced in navigating the competitive landscape of the food industry, particularly the complexities of distribution and marketing that often thwart emerging entrepreneurs. Additionally, we engage in a thorough examination of the regulatory framework governing food production, emphasizing the importance of comprehending these nuances for anyone aspiring to enter this domain. Join us as we gain insights from Dirty Dick's wealth of experience and reflect on the evolving nature of consumer preferences in the hot sauce market.Links referenced in this episode:oregondungeness.orgpaintedhillsbeef.comheritagesteel.usdirtydickshotsauce.comCompanies mentioned in this episode: Painter Hills Natural Beef Oregon Dungeness Crab Commission Dirty Dick's Hot Sauces Heritage Steel Hammer Stahl Restaurant Depot Walmart This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Today, Chris and sauce king Jesse Szewczyk stir up a discussion on the wide world of sauces, dressings, glazes, and more. They dive in to aromatics, making the case for the humble shallot, and discuss the art of making pan sauces and delicious finishers with pantry staples. Recipes & Links:The Five Mother SaucesMake 'Em Sweat (Veggies, That Is)It's Time to Stop Making These Garlic Common Mistakes and Start LivingHow to Make a Pan SauceOrange-Wine-Braised Chicken ThighsDark and Stormy–Braised Pot RoastHow to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More Learn about your ad choices: dovetail.prx.org/ad-choices

In this episode, Chris William breaks down the sauces and seasonings that can unknowingly add extra calories to your meals. From hidden sugars to calorie-dense dressings, Chris shares practical swaps and tips to keep your food flavorful while staying on track with your goals. If you're trying to be more calorie-conscious without sacrificing taste, this episode is a must-listen! Simplifying better health. For more FREE straightforward, no-nonsense advice

This week the gang samples some beverages, good and bad, and goes on a flavor tour with Heinz in the Snews!  Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks     -- Snack News: A big dill? Cheetos unveils Flamin' Hot Dill Pickle flavor: When you can get them: https://www.usatoday.com/story/money/food/2025/02/18/cheetos-flamin-hot-dill-pickle-release-date-trend/79085791007/  Heinz Wants to Take You on a ‘Flavor Tour' With Its 3 New, 'Globally-Inspired' Sauces: https://www.foodandwine.com/heinz-flavor-tour-sauce-collection-11686180  You'll Never Dip Your Pizza in Ranch Again with DiGiorno's Newest Innovation:https://people.com/never-dip-your-pizza-in-ranch-again-with-digiorno-s-newest-innovation-11688081  Hurry! Target's Viral Food-Themed Pool Floats Are Guaranteed To Sell Out Before Summer: https://www.delish.com/food-news/a63853793/target-viral-food-pool-floats/  Locate Lauren on Twitter (@rawrglicious) and check out her Onlyfans! Find Conrad on Twitter (@ConradZimmerman) and peruse his other projects on this Linktree thing. Linda can be located on Instagram (@shoresofpluto)! Logo by Cosmignon! See more of her cool art at https://www.cosmignon.info/  Music by Michael "Skitch" Schiciano. Hear more of his work at https://skitch.bandcamp.com/ 

learn essential vocabulary about common terms related to different sauces

Jim Dalton makes another appearance on Vibing With Sleezy. We discuss Kamado Joe Grills, Grilling, Spices, Sauces, Meats Easy To Cook, Meats, Marinading, Marinades, Wood Chips for Grilling, Cooking, Food Sides, Emo Music, and more! 

If you're in SF, join us tomorrow for a fun meetup at CodeGen Night!If you're in NYC, join us for AI Engineer Summit! The Agent Engineering track is now sold out, but 25 tickets remain for AI Leadership and 5 tickets for the workshops. You can see the full schedule of speakers and workshops at https://ai.engineer!It's exceedingly hard to introduce someone like Bret Taylor. We could recite his Wikipedia page, or his extensive work history through Silicon Valley's greatest companies, but everyone else already does that.As a podcast by AI engineers for AI engineers, we had the opportunity to do something a little different. We wanted to dig into what Bret sees from his vantage point at the top of our industry for the last 2 decades, and how that explains the rise of the AI Architect at Sierra, the leading conversational AI/CX platform.“Across our customer base, we are seeing a new role emerge - the role of the AI architect. These leaders are responsible for helping define, manage and evolve their company's AI agent over time. They come from a variety of both technical and business backgrounds, and we think that every company will have one or many AI architects managing their AI agent and related experience.”In our conversation, Bret Taylor confirms the Paul Buchheit legend that he rewrote Google Maps in a weekend, armed with only the help of a then-nascent Google Closure Compiler and no other modern tooling. But what we find remarkable is that he was the PM of Maps, not an engineer, though of course he still identifies as one. We find this theme recurring throughout Bret's career and worldview. We think it is plain as day that AI leadership will have to be hands-on and technical, especially when the ground is shifting as quickly as it is today:“There's a lot of power in combining product and engineering into as few people as possible… few great things have been created by committee.”“If engineering is an order taking organization for product you can sometimes make meaningful things, but rarely will you create extremely well crafted breakthrough products. Those tend to be small teams who deeply understand the customer need that they're solving, who have a maniacal focus on outcomes.”“And I think the reason why is if you look at like software as a service five years ago, maybe you can have a separation of product and engineering because most software as a service created five years ago. I wouldn't say there's like a lot of technological breakthroughs required for most business applications. And if you're making expense reporting software or whatever, it's useful… You kind of know how databases work, how to build auto scaling with your AWS cluster, whatever, you know, it's just, you're just applying best practices to yet another problem. "When you have areas like the early days of mobile development or the early days of interactive web applications, which I think Google Maps and Gmail represent, or now AI agents, you're in this constant conversation with what the requirements of your customers and stakeholders are and all the different people interacting with it and the capabilities of the technology. And it's almost impossible to specify the requirements of a product when you're not sure of the limitations of the technology itself.”This is the first time the difference between technical leadership for “normal” software and for “AI” software was articulated this clearly for us, and we'll be thinking a lot about this going forward. We left a lot of nuggets in the conversation, so we hope you'll just dive in with us (and thank Bret for joining the pod!)Timestamps* 00:00:02 Introductions and Bret Taylor's background* 00:01:23 Bret's experience at Stanford and the dot-com era* 00:04:04 The story of rewriting Google Maps backend* 00:11:06 Early days of interactive web applications at Google* 00:15:26 Discussion on product management and engineering roles* 00:21:00 AI and the future of software development* 00:26:42 Bret's approach to identifying customer needs and building AI companies* 00:32:09 The evolution of business models in the AI era* 00:41:00 The future of programming languages and software development* 00:49:38 Challenges in precisely communicating human intent to machines* 00:56:44 Discussion on Artificial General Intelligence (AGI) and its impact* 01:08:51 The future of agent-to-agent communication* 01:14:03 Bret's involvement in the OpenAI leadership crisis* 01:22:11 OpenAI's relationship with Microsoft* 01:23:23 OpenAI's mission and priorities* 01:27:40 Bret's guiding principles for career choices* 01:29:12 Brief discussion on pasta-making* 01:30:47 How Bret keeps up with AI developments* 01:32:15 Exciting research directions in AI* 01:35:19 Closing remarks and hiring at Sierra Transcript[00:02:05] Introduction and Guest Welcome[00:02:05] Alessio: Hey everyone, welcome to the Latent Space Podcast. This is Alessio, partner and CTO at Decibel Partners, and I'm joined by my co host swyx, founder of smol.ai.[00:02:17] swyx: Hey, and today we're super excited to have Bret Taylor join us. Welcome. Thanks for having me. It's a little unreal to have you in the studio.[00:02:25] swyx: I've read about you so much over the years, like even before. Open AI effectively. I mean, I use Google Maps to get here. So like, thank you for everything that you've done. Like, like your story history, like, you know, I think people can find out what your greatest hits have been.[00:02:40] Bret Taylor's Early Career and Education[00:02:40] swyx: How do you usually like to introduce yourself when, you know, you talk about, you summarize your career, like, how do you look at yourself?[00:02:47] Bret: Yeah, it's a great question. You know, we, before we went on the mics here, we're talking about the audience for this podcast being more engineering. And I do think depending on the audience, I'll introduce myself differently because I've had a lot of [00:03:00] corporate and board roles. I probably self identify as an engineer more than anything else though.[00:03:04] Bret: So even when I was. Salesforce, I was coding on the weekends. So I think of myself as an engineer and then all the roles that I do in my career sort of start with that just because I do feel like engineering is sort of a mindset and how I approach most of my life. So I'm an engineer first and that's how I describe myself.[00:03:24] Bret: You majored in computer[00:03:25] swyx: science, like 1998. And, and I was high[00:03:28] Bret: school, actually my, my college degree was Oh, two undergrad. Oh, three masters. Right. That old.[00:03:33] swyx: Yeah. I mean, no, I was going, I was going like 1998 to 2003, but like engineering wasn't as, wasn't a thing back then. Like we didn't have the title of senior engineer, you know, kind of like, it was just.[00:03:44] swyx: You were a programmer, you were a developer, maybe. What was it like in Stanford? Like, what was that feeling like? You know, was it, were you feeling like on the cusp of a great computer revolution? Or was it just like a niche, you know, interest at the time?[00:03:57] Stanford and the Dot-Com Bubble[00:03:57] Bret: Well, I was at Stanford, as you said, from 1998 to [00:04:00] 2002.[00:04:02] Bret: 1998 was near the peak of the dot com bubble. So. This is back in the day where most people that they're coding in the computer lab, just because there was these sun microsystems, Unix boxes there that most of us had to do our assignments on. And every single day there was a. com like buying pizza for everybody.[00:04:20] Bret: I didn't have to like, I got. Free food, like my first two years of university and then the dot com bubble burst in the middle of my college career. And so by the end there was like tumbleweed going to the job fair, you know, it was like, cause it was hard to describe unless you were there at the time, the like level of hype and being a computer science major at Stanford was like, A thousand opportunities.[00:04:45] Bret: And then, and then when I left, it was like Microsoft, IBM.[00:04:49] Joining Google and Early Projects[00:04:49] Bret: And then the two startups that I applied to were VMware and Google. And I ended up going to Google in large part because a woman named Marissa Meyer, who had been a teaching [00:05:00] assistant when I was, what was called a section leader, which was like a junior teaching assistant kind of for one of the big interest.[00:05:05] Bret: Yes. Classes. She had gone there. And she was recruiting me and I knew her and it was sort of felt safe, you know, like, I don't know. I thought about it much, but it turned out to be a real blessing. I realized like, you know, you always want to think you'd pick Google if given the option, but no one knew at the time.[00:05:20] Bret: And I wonder if I'd graduated in like 1999 where I've been like, mom, I just got a job at pets. com. It's good. But you know, at the end I just didn't have any options. So I was like, do I want to go like make kernel software at VMware? Do I want to go build search at Google? And I chose Google. 50, 50 ball.[00:05:36] Bret: I'm not really a 50, 50 ball. So I feel very fortunate in retrospect that the economy collapsed because in some ways it forced me into like one of the greatest companies of all time, but I kind of lucked into it, I think.[00:05:47] The Google Maps Rewrite Story[00:05:47] Alessio: So the famous story about Google is that you rewrote the Google maps back in, in one week after the map quest quest maps acquisition, what was the story there?[00:05:57] Alessio: Is it. Actually true. Is it [00:06:00] being glorified? Like how, how did that come to be? And is there any detail that maybe Paul hasn't shared before?[00:06:06] Bret: It's largely true, but I'll give the color commentary. So it was actually the front end, not the back end, but it turns out for Google maps, the front end was sort of the hard part just because Google maps was.[00:06:17] Bret: Largely the first ish kind of really interactive web application, say first ish. I think Gmail certainly was though Gmail, probably a lot of people then who weren't engineers probably didn't appreciate its level of interactivity. It was just fast, but. Google maps, because you could drag the map and it was sort of graphical.[00:06:38] Bret: My, it really in the mainstream, I think, was it a map[00:06:41] swyx: quest back then that was, you had the arrows up and down, it[00:06:44] Bret: was up and down arrows. Each map was a single image and you just click left and then wait for a few seconds to the new map to let it was really small too, because generating a big image was kind of expensive on computers that day.[00:06:57] Bret: So Google maps was truly innovative in that [00:07:00] regard. The story on it. There was a small company called where two technologies started by two Danish brothers, Lars and Jens Rasmussen, who are two of my closest friends now. They had made a windows app called expedition, which had beautiful maps. Even in 2000.[00:07:18] Bret: For whenever we acquired or sort of acquired their company, Windows software was not particularly fashionable, but they were really passionate about mapping and we had made a local search product that was kind of middling in terms of popularity, sort of like a yellow page of search product. So we wanted to really go into mapping.[00:07:36] Bret: We'd started working on it. Their small team seemed passionate about it. So we're like, come join us. We can build this together.[00:07:42] Technical Challenges and Innovations[00:07:42] Bret: It turned out to be a great blessing that they had built a windows app because you're less technically constrained when you're doing native code than you are building a web browser, particularly back then when there weren't really interactive web apps and it ended up.[00:07:56] Bret: Changing the level of quality that we [00:08:00] wanted to hit with the app because we were shooting for something that felt like a native windows application. So it was a really good fortune that we sort of, you know, their unusual technical choices turned out to be the greatest blessing. So we spent a lot of time basically saying, how can you make a interactive draggable map in a web browser?[00:08:18] Bret: How do you progressively load, you know, new map tiles, you know, as you're dragging even things like down in the weeds of the browser at the time, most browsers like Internet Explorer, which was dominant at the time would only load two images at a time from the same domain. So we ended up making our map tile servers have like.[00:08:37] Bret: Forty different subdomains so we could load maps and parallels like lots of hacks. I'm happy to go into as much as like[00:08:44] swyx: HTTP connections and stuff.[00:08:46] Bret: They just like, there was just maximum parallelism of two. And so if you had a map, set of map tiles, like eight of them, so So we just, we were down in the weeds of the browser anyway.[00:08:56] Bret: So it was lots of plumbing. I can, I know a lot more about browsers than [00:09:00] most people, but then by the end of it, it was fairly, it was a lot of duct tape on that code. If you've ever done an engineering project where you're not really sure the path from point A to point B, it's almost like. Building a house by building one room at a time.[00:09:14] Bret: The, there's not a lot of architectural cohesion at the end. And then we acquired a company called Keyhole, which became Google earth, which was like that three, it was a native windows app as well, separate app, great app, but with that, we got licenses to all this satellite imagery. And so in August of 2005, we added.[00:09:33] Bret: Satellite imagery to Google Maps, which added even more complexity in the code base. And then we decided we wanted to support Safari. There was no mobile phones yet. So Safari was this like nascent browser on, on the Mac. And it turns out there's like a lot of decisions behind the scenes, sort of inspired by this windows app, like heavy use of XML and XSLT and all these like.[00:09:54] Bret: Technologies that were like briefly fashionable in the early two thousands and everyone hates now for good [00:10:00] reason. And it turns out that all of the XML functionality and Internet Explorer wasn't supporting Safari. So people are like re implementing like XML parsers. And it was just like this like pile of s**t.[00:10:11] Bret: And I had to say a s**t on your part. Yeah, of[00:10:12] Alessio: course.[00:10:13] Bret: So. It went from this like beautifully elegant application that everyone was proud of to something that probably had hundreds of K of JavaScript, which sounds like nothing. Now we're talking like people have modems, you know, not all modems, but it was a big deal.[00:10:29] Bret: So it was like slow. It took a while to load and just, it wasn't like a great code base. Like everything was fragile. So I just got. Super frustrated by it. And then one weekend I did rewrite all of it. And at the time the word JSON hadn't been coined yet too, just to give you a sense. So it's all XML.[00:10:47] swyx: Yeah.[00:10:47] Bret: So we used what is now you would call JSON, but I just said like, let's use eval so that we can parse the data fast. And, and again, that's, it would literally as JSON, but at the time there was no name for it. So we [00:11:00] just said, let's. Pass on JavaScript from the server and eval it. And then somebody just refactored the whole thing.[00:11:05] Bret: And, and it wasn't like I was some genius. It was just like, you know, if you knew everything you wished you had known at the beginning and I knew all the functionality, cause I was the primary, one of the primary authors of the JavaScript. And I just like, I just drank a lot of coffee and just stayed up all weekend.[00:11:22] Bret: And then I, I guess I developed a bit of reputation and no one knew about this for a long time. And then Paul who created Gmail and I ended up starting a company with him too, after all of this told this on a podcast and now it's large, but it's largely true. I did rewrite it and it, my proudest thing.[00:11:38] Bret: And I think JavaScript people appreciate this. Like the un G zipped bundle size for all of Google maps. When I rewrote, it was 20 K G zipped. It was like much smaller for the entire application. It went down by like 10 X. So. What happened on Google? Google is a pretty mainstream company. And so like our usage is shot up because it turns out like it's faster.[00:11:57] Bret: Just being faster is worth a lot of [00:12:00] percentage points of growth at a scale of Google. So how[00:12:03] swyx: much modern tooling did you have? Like test suites no compilers.[00:12:07] Bret: Actually, that's not true. We did it one thing. So I actually think Google, I, you can. Download it. There's a, Google has a closure compiler, a closure compiler.[00:12:15] Bret: I don't know if anyone still uses it. It's gone. Yeah. Yeah. It's sort of gone out of favor. Yeah. Well, even until recently it was better than most JavaScript minifiers because it was more like it did a lot more renaming of variables and things. Most people use ES build now just cause it's fast and closure compilers built on Java and super slow and stuff like that.[00:12:37] Bret: But, so we did have that, that was it. Okay.[00:12:39] The Evolution of Web Applications[00:12:39] Bret: So and that was treated internally, you know, it was a really interesting time at Google at the time because there's a lot of teams working on fairly advanced JavaScript when no one was. So Google suggest, which Kevin Gibbs was the tech lead for, was the first kind of type ahead, autocomplete, I believe in a web browser, and now it's just pervasive in search boxes that you sort of [00:13:00] see a type ahead there.[00:13:01] Bret: I mean, chat, dbt[00:13:01] swyx: just added it. It's kind of like a round trip.[00:13:03] Bret: Totally. No, it's now pervasive as a UI affordance, but that was like Kevin's 20 percent project. And then Gmail, Paul you know, he tells the story better than anyone, but he's like, you know, basically was scratching his own itch, but what was really neat about it is email, because it's such a productivity tool, just needed to be faster.[00:13:21] Bret: So, you know, he was scratching his own itch of just making more stuff work on the client side. And then we, because of Lars and Yen sort of like setting the bar of this windows app or like we need our maps to be draggable. So we ended up. Not only innovate in terms of having a big sync, what would be called a single page application today, but also all the graphical stuff you know, we were crashing Firefox, like it was going out of style because, you know, when you make a document object model with the idea that it's a document and then you layer on some JavaScript and then we're essentially abusing all of this, it just was running into code paths that were not.[00:13:56] Bret: Well, it's rotten, you know, at this time. And so it was [00:14:00] super fun. And, and, you know, in the building you had, so you had compilers, people helping minify JavaScript just practically, but there is a great engineering team. So they were like, that's why Closure Compiler is so good. It was like a. Person who actually knew about programming languages doing it, not just, you know, writing regular expressions.[00:14:17] Bret: And then the team that is now the Chrome team believe, and I, I don't know this for a fact, but I'm pretty sure Google is the main contributor to Firefox for a long time in terms of code. And a lot of browser people were there. So every time we would crash Firefox, we'd like walk up two floors and say like, what the hell is going on here?[00:14:35] Bret: And they would load their browser, like in a debugger. And we could like figure out exactly what was breaking. And you can't change the code, right? Cause it's the browser. It's like slow, right? I mean, slow to update. So, but we could figure out exactly where the bug was and then work around it in our JavaScript.[00:14:52] Bret: So it was just like new territory. Like so super, super fun time, just like a lot of, a lot of great engineers figuring out [00:15:00] new things. And And now, you know, the word, this term is no longer in fashion, but the word Ajax, which was asynchronous JavaScript and XML cause I'm telling you XML, but see the word XML there, to be fair, the way you made HTTP requests from a client to server was this.[00:15:18] Bret: Object called XML HTTP request because Microsoft and making Outlook web access back in the day made this and it turns out to have nothing to do with XML. It's just a way of making HTTP requests because XML was like the fashionable thing. It was like that was the way you, you know, you did it. But the JSON came out of that, you know, and then a lot of the best practices around building JavaScript applications is pre React.[00:15:44] Bret: I think React was probably the big conceptual step forward that we needed. Even my first social network after Google, we used a lot of like HTML injection and. Making real time updates was still very hand coded and it's really neat when you [00:16:00] see conceptual breakthroughs like react because it's, I just love those things where it's like obvious once you see it, but it's so not obvious until you do.[00:16:07] Bret: And actually, well, I'm sure we'll get into AI, but I, I sort of feel like we'll go through that evolution with AI agents as well that I feel like we're missing a lot of the core abstractions that I think in 10 years we'll be like, gosh, how'd you make agents? Before that, you know, but it was kind of that early days of web applications.[00:16:22] swyx: There's a lot of contenders for the reactive jobs of of AI, but no clear winner yet. I would say one thing I was there for, I mean, there's so much we can go into there. You just covered so much.[00:16:32] Product Management and Engineering Synergy[00:16:32] swyx: One thing I just, I just observe is that I think the early Google days had this interesting mix of PM and engineer, which I think you are, you didn't, you didn't wait for PM to tell you these are my, this is my PRD.[00:16:42] swyx: This is my requirements.[00:16:44] mix: Oh,[00:16:44] Bret: okay.[00:16:45] swyx: I wasn't technically a software engineer. I mean,[00:16:48] Bret: by title, obviously. Right, right, right.[00:16:51] swyx: It's like a blend. And I feel like these days, product is its own discipline and its own lore and own industry and engineering is its own thing. And there's this process [00:17:00] that happens and they're kind of separated, but you don't produce as good of a product as if they were the same person.[00:17:06] swyx: And I'm curious, you know, if, if that, if that sort of resonates in, in, in terms of like comparing early Google versus modern startups that you see out there,[00:17:16] Bret: I certainly like wear a lot of hats. So, you know, sort of biased in this, but I really agree that there's a lot of power and combining product design engineering into as few people as possible because, you know few great things have been created by committee, you know, and so.[00:17:33] Bret: If engineering is an order taking organization for product you can sometimes make meaningful things, but rarely will you create extremely well crafted breakthrough products. Those tend to be small teams who deeply understand the customer need that they're solving, who have a. Maniacal focus on outcomes.[00:17:53] Bret: And I think the reason why it's, I think for some areas, if you look at like software as a service five years ago, maybe you can have a [00:18:00] separation of product and engineering because most software as a service created five years ago. I wouldn't say there's like a lot of like. Technological breakthroughs required for most, you know, business applications.[00:18:11] Bret: And if you're making expense reporting software or whatever, it's useful. I don't mean to be dismissive of expense reporting software, but you probably just want to understand like, what are the requirements of the finance department? What are the requirements of an individual file expense report? Okay.[00:18:25] Bret: Go implement that. And you kind of know how web applications are implemented. You kind of know how to. How databases work, how to build auto scaling with your AWS cluster, whatever, you know, it's just, you're just applying best practices to yet another problem when you have areas like the early days of mobile development or the early days of interactive web applications, which I think Google Maps and Gmail represent, or now AI agents, you're in this constant conversation with what the requirements of your customers and stakeholders are and all the different people interacting with it.[00:18:58] Bret: And the capabilities of the [00:19:00] technology. And it's almost impossible to specify the requirements of a product when you're not sure of the limitations of the technology itself. And that's why I use the word conversation. It's not literal. That's sort of funny to use that word in the age of conversational AI.[00:19:15] Bret: You're constantly sort of saying, like, ideally, you could sprinkle some magic AI pixie dust and solve all the world's problems, but it's not the way it works. And it turns out that actually, I'll just give an interesting example.[00:19:26] AI Agents and Modern Tooling[00:19:26] Bret: I think most people listening probably use co pilots to code like Cursor or Devon or Microsoft Copilot or whatever.[00:19:34] Bret: Most of those tools are, they're remarkable. I'm, I couldn't, you know, imagine development without them now, but they're not autonomous yet. Like I wouldn't let it just write most code without my interactively inspecting it. We just are somewhere between it's an amazing co pilot and it's an autonomous software engineer.[00:19:53] Bret: As a product manager, like your aspirations for what the product is are like kind of meaningful. But [00:20:00] if you're a product person, yeah, of course you'd say it should be autonomous. You should click a button and program should come out the other side. The requirements meaningless. Like what matters is like, what is based on the like very nuanced limitations of the technology.[00:20:14] Bret: What is it capable of? And then how do you maximize the leverage? It gives a software engineering team, given those very nuanced trade offs. Coupled with the fact that those nuanced trade offs are changing more rapidly than any technology in my memory, meaning every few months you'll have new models with new capabilities.[00:20:34] Bret: So how do you construct a product that can absorb those new capabilities as rapidly as possible as well? That requires such a combination of technical depth and understanding the customer that you really need more integration. Of product design and engineering. And so I think it's why with these big technology waves, I think startups have a bit of a leg up relative to incumbents because they [00:21:00] tend to be sort of more self actualized in terms of just like bringing those disciplines closer together.[00:21:06] Bret: And in particular, I think entrepreneurs, the proverbial full stack engineers, you know, have a leg up as well because. I think most breakthroughs happen when you have someone who can understand those extremely nuanced technical trade offs, have a vision for a product. And then in the process of building it, have that, as I said, like metaphorical conversation with the technology, right?[00:21:30] Bret: Gosh, I ran into a technical limit that I didn't expect. It's not just like changing that feature. You might need to refactor the whole product based on that. And I think that's, that it's particularly important right now. So I don't, you know, if you, if you're building a big ERP system, probably there's a great reason to have product and engineering.[00:21:51] Bret: I think in general, the disciplines are there for a reason. I think when you're dealing with something as nuanced as the like technologies, like large language models today, there's a ton of [00:22:00] advantage of having. Individuals or organizations that integrate the disciplines more formally.[00:22:05] Alessio: That makes a lot of sense.[00:22:06] Alessio: I've run a lot of engineering teams in the past, and I think the product versus engineering tension has always been more about effort than like whether or not the feature is buildable. But I think, yeah, today you see a lot more of like. Models actually cannot do that. And I think the most interesting thing is on the startup side, people don't yet know where a lot of the AI value is going to accrue.[00:22:26] Alessio: So you have this rush of people building frameworks, building infrastructure, layered things, but we don't really know the shape of the compute. I'm curious that Sierra, like how you thought about building an house, a lot of the tooling for evals or like just, you know, building the agents and all of that.[00:22:41] Alessio: Versus how you see some of the startup opportunities that is maybe still out there.[00:22:46] Bret: We build most of our tooling in house at Sierra, not all. It's, we don't, it's not like not invented here syndrome necessarily, though, maybe slightly guilty of that in some ways, but because we're trying to build a platform [00:23:00] that's in Dorian, you know, we really want to have control over our own destiny.[00:23:03] Bret: And you had made a comment earlier that like. We're still trying to figure out who like the reactive agents are and the jury is still out. I would argue it hasn't been created yet. I don't think the jury is still out to go use that metaphor. We're sort of in the jQuery era of agents, not the react era.[00:23:19] Bret: And, and that's like a throwback for people listening,[00:23:22] swyx: we shouldn't rush it. You know?[00:23:23] Bret: No, yeah, that's my point is. And so. Because we're trying to create an enduring company at Sierra that outlives us, you know, I'm not sure we want to like attach our cart to some like to a horse where it's not clear that like we've figured out and I actually want as a company, we're trying to enable just at a high level and I'll, I'll quickly go back to tech at Sierra, we help consumer brands build customer facing AI agents.[00:23:48] Bret: So. Everyone from Sonos to ADT home security to Sirius XM, you know, if you call them on the phone and AI will pick up with you, you know, chat with them on the Sirius XM homepage. It's an AI agent called Harmony [00:24:00] that they've built on our platform. We're what are the contours of what it means for someone to build an end to end complete customer experience with AI with conversational AI.[00:24:09] Bret: You know, we really want to dive into the deep end of, of all the trade offs to do it. You know, where do you use fine tuning? Where do you string models together? You know, where do you use reasoning? Where do you use generation? How do you use reasoning? How do you express the guardrails of an agentic process?[00:24:25] Bret: How do you impose determinism on a fundamentally non deterministic technology? There's just a lot of really like as an important design space. And I could sit here and tell you, we have the best approach. Every entrepreneur will, you know. But I hope that in two years, we look back at our platform and laugh at how naive we were, because that's the pace of change broadly.[00:24:45] Bret: If you talk about like the startup opportunities, I'm not wholly skeptical of tools companies, but I'm fairly skeptical. There's always an exception for every role, but I believe that certainly there's a big market for [00:25:00] frontier models, but largely for companies with huge CapEx budgets. So. Open AI and Microsoft's Anthropic and Amazon Web Services, Google Cloud XAI, which is very well capitalized now, but I think the, the idea that a company can make money sort of pre training a foundation model is probably not true.[00:25:20] Bret: It's hard to, you're competing with just, you know, unreasonably large CapEx budgets. And I just like the cloud infrastructure market, I think will be largely there. I also really believe in the applications of AI. And I define that not as like building agents or things like that. I define it much more as like, you're actually solving a problem for a business.[00:25:40] Bret: So it's what Harvey is doing in legal profession or what cursor is doing for software engineering or what we're doing for customer experience and customer service. The reason I believe in that is I do think that in the age of AI, what's really interesting about software is it can actually complete a task.[00:25:56] Bret: It can actually do a job, which is very different than the value proposition of [00:26:00] software was to ancient history two years ago. And as a consequence, I think the way you build a solution and For a domain is very different than you would have before, which means that it's not obvious, like the incumbent incumbents have like a leg up, you know, necessarily, they certainly have some advantages, but there's just such a different form factor, you know, for providing a solution and it's just really valuable.[00:26:23] Bret: You know, it's. Like just think of how much money cursor is saving software engineering teams or the alternative, how much revenue it can produce tool making is really challenging. If you look at the cloud market, just as a analog, there are a lot of like interesting tools, companies, you know, Confluent, Monetized Kafka, Snowflake, Hortonworks, you know, there's a, there's a bunch of them.[00:26:48] Bret: A lot of them, you know, have that mix of sort of like like confluence or have the open source or open core or whatever you call it. I, I, I'm not an expert in this area. You know, I do think [00:27:00] that developers are fickle. I think that in the tool space, I probably like. Default towards open source being like the area that will win.[00:27:09] Bret: It's hard to build a company around this and then you end up with companies sort of built around open source to that can work. Don't get me wrong, but I just think that it's nowadays the tools are changing so rapidly that I'm like, not totally skeptical of tool makers, but I just think that open source will broadly win, but I think that the CapEx required for building frontier models is such that it will go to a handful of big companies.[00:27:33] Bret: And then I really believe in agents for specific domains which I think will, it's sort of the analog to software as a service in this new era. You know, it's like, if you just think of the cloud. You can lease a server. It's just a low level primitive, or you can buy an app like you know, Shopify or whatever.[00:27:51] Bret: And most people building a storefront would prefer Shopify over hand rolling their e commerce storefront. I think the same thing will be true of AI. So [00:28:00] I've. I tend to like, if I have a, like an entrepreneur asked me for advice, I'm like, you know, move up the stack as far as you can towards a customer need.[00:28:09] Bret: Broadly, but I, but it doesn't reduce my excitement about what is the reactive building agents kind of thing, just because it is, it is the right question to ask, but I think we'll probably play out probably an open source space more than anything else.[00:28:21] swyx: Yeah, and it's not a priority for you. There's a lot in there.[00:28:24] swyx: I'm kind of curious about your idea maze towards, there are many customer needs. You happen to identify customer experience as yours, but it could equally have been coding assistance or whatever. I think for some, I'm just kind of curious at the top down, how do you look at the world in terms of the potential problem space?[00:28:44] swyx: Because there are many people out there who are very smart and pick the wrong problem.[00:28:47] Bret: Yeah, that's a great question.[00:28:48] Future of Software Development[00:28:48] Bret: By the way, I would love to talk about the future of software, too, because despite the fact it didn't pick coding, I have a lot of that, but I can talk to I can answer your question, though, you know I think when a technology is as [00:29:00] cool as large language models.[00:29:02] Bret: You just see a lot of people starting from the technology and searching for a problem to solve. And I think it's why you see a lot of tools companies, because as a software engineer, you start building an app or a demo and you, you encounter some pain points. You're like,[00:29:17] swyx: a lot of[00:29:17] Bret: people are experiencing the same pain point.[00:29:19] Bret: What if I make it? That it's just very incremental. And you know, I always like to use the metaphor, like you can sell coffee beans, roasted coffee beans. You can add some value. You took coffee beans and you roasted them and roasted coffee beans largely, you know, are priced relative to the cost of the beans.[00:29:39] Bret: Or you can sell a latte and a latte. Is rarely priced directly like as a percentage of coffee bean prices. In fact, if you buy a latte at the airport, it's a captive audience. So it's a really expensive latte. And there's just a lot that goes into like. How much does a latte cost? And I bring it up because there's a supply chain from growing [00:30:00] coffee beans to roasting coffee beans to like, you know, you could make one at home or you could be in the airport and buy one and the margins of the company selling lattes in the airport is a lot higher than the, you know, people roasting the coffee beans and it's because you've actually solved a much more acute human problem in the airport.[00:30:19] Bret: And, and it's just worth a lot more to that person in that moment. It's kind of the way I think about technology too. It sounds funny to liken it to coffee beans, but you're selling tools on top of a large language model yet in some ways your market is big, but you're probably going to like be price compressed just because you're sort of a piece of infrastructure and then you have open source and all these other things competing with you naturally.[00:30:43] Bret: If you go and solve a really big business problem for somebody, that's actually like a meaningful business problem that AI facilitates, they will value it according to the value of that business problem. And so I actually feel like people should just stop. You're like, no, that's, that's [00:31:00] unfair. If you're searching for an idea of people, I, I love people trying things, even if, I mean, most of the, a lot of the greatest ideas have been things no one believed in.[00:31:07] Bret: So I like, if you're passionate about something, go do it. Like who am I to say, yeah, a hundred percent. Or Gmail, like Paul as far, I mean I, some of it's Laura at this point, but like Gmail is Paul's own email for a long time. , and then I amusingly and Paul can't correct me, I'm pretty sure he sent her in a link and like the first comment was like, this is really neat.[00:31:26] Bret: It would be great. It was not your email, but my own . I don't know if it's a true story. I'm pretty sure it's, yeah, I've read that before. So scratch your own niche. Fine. Like it depends on what your goal is. If you wanna do like a venture backed company, if its a. Passion project, f*****g passion, do it like don't listen to anybody.[00:31:41] Bret: In fact, but if you're trying to start, you know an enduring company, solve an important business problem. And I, and I do think that in the world of agents, the software industries has shifted where you're not just helping people more. People be more productive, but you're actually accomplishing tasks autonomously.[00:31:58] Bret: And as a consequence, I think the [00:32:00] addressable market has just greatly expanded just because software can actually do things now and actually accomplish tasks and how much is coding autocomplete worth. A fair amount. How much is the eventual, I'm certain we'll have it, the software agent that actually writes the code and delivers it to you, that's worth a lot.[00:32:20] Bret: And so, you know, I would just maybe look up from the large language models and start thinking about the economy and, you know, think from first principles. I don't wanna get too far afield, but just think about which parts of the economy. We'll benefit most from this intelligence and which parts can absorb it most easily.[00:32:38] Bret: And what would an agent in this space look like? Who's the customer of it is the technology feasible. And I would just start with these business problems more. And I think, you know, the best companies tend to have great engineers who happen to have great insight into a market. And it's that last part that I think some people.[00:32:56] Bret: Whether or not they have, it's like people start so much in the technology, they [00:33:00] lose the forest for the trees a little bit.[00:33:02] Alessio: How do you think about the model of still selling some sort of software versus selling more package labor? I feel like when people are selling the package labor, it's almost more stateless, you know, like it's easier to swap out if you're just putting an input and getting an output.[00:33:16] Alessio: If you think about coding, if there's no ID, you're just putting a prompt and getting back an app. It doesn't really matter. Who generates the app, you know, you have less of a buy in versus the platform you're building, I'm sure on the backend customers have to like put on their documentation and they have, you know, different workflows that they can tie in what's kind of like the line to draw there versus like going full where you're managed customer support team as a service outsource versus.[00:33:40] Alessio: This is the Sierra platform that you can build on. What was that decision? I'll sort of[00:33:44] Bret: like decouple the question in some ways, which is when you have something that's an agent, who is the person using it and what do they want to do with it? So let's just take your coding agent for a second. I will talk about Sierra as well.[00:33:59] Bret: Who's the [00:34:00] customer of a, an agent that actually produces software? Is it a software engineering manager? Is it a software engineer? And it's there, you know, intern so to speak. I don't know. I mean, we'll figure this out over the next few years. Like what is that? And is it generating code that you then review?[00:34:16] Bret: Is it generating code with a set of unit tests that pass, what is the actual. For lack of a better word contract, like, how do you know that it did what you wanted it to do? And then I would say like the product and the pricing, the packaging model sort of emerged from that. And I don't think the world's figured out.[00:34:33] Bret: I think it'll be different for every agent. You know, in our customer base, we do what's called outcome based pricing. So essentially every time the AI agent. Solves the problem or saves a customer or whatever it might be. There's a pre negotiated rate for that. We do that. Cause it's, we think that that's sort of the correct way agents, you know, should be packaged.[00:34:53] Bret: I look back at the history of like cloud software and notably the introduction of the browser, which led to [00:35:00] software being delivered in a browser, like Salesforce to. Famously invented sort of software as a service, which is both a technical delivery model through the browser, but also a business model, which is you subscribe to it rather than pay for a perpetual license.[00:35:13] Bret: Those two things are somewhat orthogonal, but not really. If you think about the idea of software running in a browser, that's hosted. Data center that you don't own, you sort of needed to change the business model because you don't, you can't really buy a perpetual license or something otherwise like, how do you afford making changes to it?[00:35:31] Bret: So it only worked when you were buying like a new version every year or whatever. So to some degree, but then the business model shift actually changed business as we know it, because now like. Things like Adobe Photoshop. Now you subscribe to rather than purchase. So it ended up where you had a technical shift and a business model shift that were very logically intertwined that actually the business model shift was turned out to be as significant as the technical as the shift.[00:35:59] Bret: And I think with [00:36:00] agents, because they actually accomplish a job, I do think that it doesn't make sense to me that you'd pay for the privilege of like. Using the software like that coding agent, like if it writes really bad code, like fire it, you know, I don't know what the right metaphor is like you should pay for a job.[00:36:17] Bret: Well done in my opinion. I mean, that's how you pay your software engineers, right? And[00:36:20] swyx: and well, not really. We paid to put them on salary and give them options and they vest over time. That's fair.[00:36:26] Bret: But my point is that you don't pay them for how many characters they write, which is sort of the token based, you know, whatever, like, There's a, that famous Apple story where we're like asking for a report of how many lines of code you wrote.[00:36:40] Bret: And one of the engineers showed up with like a negative number cause he had just like done a big refactoring. There was like a big F you to management who didn't understand how software is written. You know, my sense is like the traditional usage based or seat based thing. It's just going to look really antiquated.[00:36:55] Bret: Cause it's like asking your software engineer, how many lines of code did you write today? Like who cares? Like, cause [00:37:00] absolutely no correlation. So my old view is I don't think it's be different in every category, but I do think that that is the, if an agent is doing a job, you should, I think it properly incentivizes the maker of that agent and the customer of, of your pain for the job well done.[00:37:16] Bret: It's not always perfect to measure. It's hard to measure engineering productivity, but you can, you should do something other than how many keys you typed, you know Talk about perverse incentives for AI, right? Like I can write really long functions to do the same thing, right? So broadly speaking, you know, I do think that we're going to see a change in business models of software towards outcomes.[00:37:36] Bret: And I think you'll see a change in delivery models too. And, and, you know, in our customer base you know, we empower our customers to really have their hands on the steering wheel of what the agent does they, they want and need that. But the role is different. You know, at a lot of our customers, the customer experience operations folks have renamed themselves the AI architects, which I think is really cool.[00:37:55] Bret: And, you know, it's like in the early days of the Internet, there's the role of the webmaster. [00:38:00] And I don't know whether your webmaster is not a fashionable, you know, Term, nor is it a job anymore? I just, I don't know. Will they, our tech stand the test of time? Maybe, maybe not. But I do think that again, I like, you know, because everyone listening right now is a software engineer.[00:38:14] Bret: Like what is the form factor of a coding agent? And actually I'll, I'll take a breath. Cause actually I have a bunch of pins on them. Like I wrote a blog post right before Christmas, just on the future of software development. And one of the things that's interesting is like, if you look at the way I use cursor today, as an example, it's inside of.[00:38:31] Bret: A repackaged visual studio code environment. I sometimes use the sort of agentic parts of it, but it's largely, you know, I've sort of gotten a good routine of making it auto complete code in the way I want through tuning it properly when it actually can write. I do wonder what like the future of development environments will look like.[00:38:55] Bret: And to your point on what is a software product, I think it's going to change a lot in [00:39:00] ways that will surprise us. But I always use, I use the metaphor in my blog post of, have you all driven around in a way, Mo around here? Yeah, everyone has. And there are these Jaguars, the really nice cars, but it's funny because it still has a steering wheel, even though there's no one sitting there and the steering wheels like turning and stuff clearly in the future.[00:39:16] Bret: If once we get to that, be more ubiquitous, like why have the steering wheel and also why have all the seats facing forward? Maybe just for car sickness. I don't know, but you could totally rearrange the car. I mean, so much of the car is oriented around the driver, so. It stands to reason to me that like, well, autonomous agents for software engineering run through visual studio code.[00:39:37] Bret: That seems a little bit silly because having a single source code file open one at a time is kind of a goofy form factor for when like the code isn't being written primarily by you, but it begs the question of what's your relationship with that agent. And I think the same is true in our industry of customer experience, which is like.[00:39:55] Bret: Who are the people managing this agent? What are the tools do they need? And they definitely need [00:40:00] tools, but it's probably pretty different than the tools we had before. It's certainly different than training a contact center team. And as software engineers, I think that I would like to see particularly like on the passion project side or research side.[00:40:14] Bret: More innovation in programming languages. I think that we're bringing the cost of writing code down to zero. So the fact that we're still writing Python with AI cracks me up just cause it's like literally was designed to be ergonomic to write, not safe to run or fast to run. I would love to see more innovation and how we verify program correctness.[00:40:37] Bret: I studied for formal verification in college a little bit and. It's not very fashionable because it's really like tedious and slow and doesn't work very well. If a lot of code is being written by a machine, you know, one of the primary values we can provide is verifying that it actually does what we intend that it does.[00:40:56] Bret: I think there should be lots of interesting things in the software development life cycle, like how [00:41:00] we think of testing and everything else, because. If you think about if we have to manually read every line of code that's coming out as machines, it will just rate limit how much the machines can do. The alternative is totally unsafe.[00:41:13] Bret: So I wouldn't want to put code in production that didn't go through proper code review and inspection. So my whole view is like, I actually think there's like an AI native I don't think the coding agents don't work well enough to do this yet, but once they do, what is sort of an AI native software development life cycle and how do you actually.[00:41:31] Bret: Enable the creators of software to produce the highest quality, most robust, fastest software and know that it's correct. And I think that's an incredible opportunity. I mean, how much C code can we rewrite and rust and make it safe so that there's fewer security vulnerabilities. Can we like have more efficient, safer code than ever before?[00:41:53] Bret: And can you have someone who's like that guy in the matrix, you know, like staring at the little green things, like where could you have an operator [00:42:00] of a code generating machine be like superhuman? I think that's a cool vision. And I think too many people are focused on like. Autocomplete, you know, right now, I'm not, I'm not even, I'm guilty as charged.[00:42:10] Bret: I guess in some ways, but I just like, I'd like to see some bolder ideas. And that's why when you were joking, you know, talking about what's the react of whatever, I think we're clearly in a local maximum, you know, metaphor, like sort of conceptual local maximum, obviously it's moving really fast. I think we're moving out of it.[00:42:26] Alessio: Yeah. At the end of 23, I've read this blog post from syntax to semantics. Like if you think about Python. It's taking C and making it more semantic and LLMs are like the ultimate semantic program, right? You can just talk to them and they can generate any type of syntax from your language. But again, the languages that they have to use were made for us, not for them.[00:42:46] Alessio: But the problem is like, as long as you will ever need a human to intervene, you cannot change the language under it. You know what I mean? So I'm curious at what point of automation we'll need to get, we're going to be okay making changes. To the underlying languages, [00:43:00] like the programming languages versus just saying, Hey, you just got to write Python because I understand Python and I'm more important at the end of the day than the model.[00:43:08] Alessio: But I think that will change, but I don't know if it's like two years or five years. I think it's more nuanced actually.[00:43:13] Bret: So I think there's a, some of the more interesting programming languages bring semantics into syntax. So let me, that's a little reductive, but like Rust as an example, Rust is memory safe.[00:43:25] Bret: Statically, and that was a really interesting conceptual, but it's why it's hard to write rust. It's why most people write python instead of rust. I think rust programs are safer and faster than python, probably slower to compile. But like broadly speaking, like given the option, if you didn't have to care about the labor that went into it.[00:43:45] Bret: You should prefer a program written in Rust over a program written in Python, just because it will run more efficiently. It's almost certainly safer, et cetera, et cetera, depending on how you define safe, but most people don't write Rust because it's kind of a pain in the ass. And [00:44:00] the audience of people who can is smaller, but it's sort of better in most, most ways.[00:44:05] Bret: And again, let's say you're making a web service and you didn't have to care about how hard it was to write. If you just got the output of the web service, the rest one would be cheaper to operate. It's certainly cheaper and probably more correct just because there's so much in the static analysis implied by the rest programming language that it probably will have fewer runtime errors and things like that as well.[00:44:25] Bret: So I just give that as an example, because so rust, at least my understanding that came out of the Mozilla team, because. There's lots of security vulnerabilities in the browser and it needs to be really fast. They said, okay, we want to put more of a burden at the authorship time to have fewer issues at runtime.[00:44:43] Bret: And we need the constraint that it has to be done statically because browsers need to be really fast. My sense is if you just think about like the, the needs of a programming language today, where the role of a software engineer is [00:45:00] to use an AI to generate functionality and audit that it does in fact work as intended, maybe functionally, maybe from like a correctness standpoint, some combination thereof, how would you create a programming system that facilitated that?[00:45:15] Bret: And, you know, I bring up Rust is because I think it's a good example of like, I think given a choice of writing in C or Rust, you should choose Rust today. I think most people would say that, even C aficionados, just because. C is largely less safe for very similar, you know, trade offs, you know, for the, the system and now with AI, it's like, okay, well, that just changes the game on writing these things.[00:45:36] Bret: And so like, I just wonder if a combination of programming languages that are more structurally oriented towards the values that we need from an AI generated program, verifiable correctness and all of that. If it's tedious to produce for a person, that maybe doesn't matter. But one thing, like if I asked you, is this rest program memory safe?[00:45:58] Bret: You wouldn't have to read it, you just have [00:46:00] to compile it. So that's interesting. I mean, that's like an, that's one example of a very modest form of formal verification. So I bring that up because I do think you have AI inspect AI, you can have AI reviewed. Do AI code reviews. It would disappoint me if the best we could get was AI reviewing Python and having scaled a few very large.[00:46:21] Bret: Websites that were written on Python. It's just like, you know, expensive and it's like every, trust me, every team who's written a big web service in Python has experimented with like Pi Pi and all these things just to make it slightly more efficient than it naturally is. You don't really have true multi threading anyway.[00:46:36] Bret: It's just like clearly that you do it just because it's convenient to write. And I just feel like we're, I don't want to say it's insane. I just mean. I do think we're at a local maximum. And I would hope that we create a programming system, a combination of programming languages, formal verification, testing, automated code reviews, where you can use AI to generate software in a high scale way and trust it.[00:46:59] Bret: And you're [00:47:00] not limited by your ability to read it necessarily. I don't know exactly what form that would take, but I feel like that would be a pretty cool world to live in.[00:47:08] Alessio: Yeah. We had Chris Lanner on the podcast. He's doing great work with modular. I mean, I love. LVM. Yeah. Basically merging rust in and Python.[00:47:15] Alessio: That's kind of the idea. Should be, but I'm curious is like, for them a big use case was like making it compatible with Python, same APIs so that Python developers could use it. Yeah. And so I, I wonder at what point, well, yeah.[00:47:26] Bret: At least my understanding is they're targeting the data science Yeah. Machine learning crowd, which is all written in Python, so still feels like a local maximum.[00:47:34] Bret: Yeah.[00:47:34] swyx: Yeah, exactly. I'll force you to make a prediction. You know, Python's roughly 30 years old. In 30 years from now, is Rust going to be bigger than Python?[00:47:42] Bret: I don't know this, but just, I don't even know this is a prediction. I just am sort of like saying stuff I hope is true. I would like to see an AI native programming language and programming system, and I use language because I'm not sure language is even the right thing, but I hope in 30 years, there's an AI native way we make [00:48:00] software that is wholly uncorrelated with the current set of programming languages.[00:48:04] Bret: or not uncorrelated, but I think most programming languages today were designed to be efficiently authored by people and some have different trade offs.[00:48:15] Evolution of Programming Languages[00:48:15] Bret: You know, you have Haskell and others that were designed for abstractions for parallelism and things like that. You have programming languages like Python, which are designed to be very easily written, sort of like Perl and Python lineage, which is why data scientists use it.[00:48:31] Bret: It's it can, it has a. Interactive mode, things like that. And I love, I'm a huge Python fan. So despite all my Python trash talk, a huge Python fan wrote at least two of my three companies were exclusively written in Python and then C came out of the birth of Unix and it wasn't the first, but certainly the most prominent first step after assembly language, right?[00:48:54] Bret: Where you had higher level abstractions rather than and going beyond go to, to like abstractions, [00:49:00] like the for loop and the while loop.[00:49:01] The Future of Software Engineering[00:49:01] Bret: So I just think that if the act of writing code is no longer a meaningful human exercise, maybe it will be, I don't know. I'm just saying it sort of feels like maybe it's one of those parts of history that just will sort of like go away, but there's still the role of this offer engineer, like the person actually building the system.[00:49:20] Bret: Right. And. What does a programming system for that form factor look like?[00:49:25] React and Front-End Development[00:49:25] Bret: And I, I just have a, I hope to be just like I mentioned, I remember I was at Facebook in the very early days when, when, what is now react was being created. And I remember when the, it was like released open source I had left by that time and I was just like, this is so f*****g cool.[00:49:42] Bret: Like, you know, to basically model your app independent of the data flowing through it, just made everything easier. And then now. You know, I can create, like there's a lot of the front end software gym play is like a little chaotic for me, to be honest with you. It is like, it's sort of like [00:50:00] abstraction soup right now for me, but like some of those core ideas felt really ergonomic.[00:50:04] Bret: I just wanna, I'm just looking forward to the day when someone comes up with a programming system that feels both really like an aha moment, but completely foreign to me at the same time. Because they created it with sort of like from first principles recognizing that like. Authoring code in an editor is maybe not like the primary like reason why a programming system exists anymore.[00:50:26] Bret: And I think that's like, that would be a very exciting day for me.[00:50:28] The Role of AI in Programming[00:50:28] swyx: Yeah, I would say like the various versions of this discussion have happened at the end of the day, you still need to precisely communicate what you want. As a manager of people, as someone who has done many, many legal contracts, you know how hard that is.[00:50:42] swyx: And then now we have to talk to machines doing that and AIs interpreting what we mean and reading our minds effectively. I don't know how to get across that barrier of translating human intent to instructions. And yes, it can be more declarative, but I don't know if it'll ever Crossover from being [00:51:00] a programming language to something more than that.[00:51:02] Bret: I agree with you. And I actually do think if you look at like a legal contract, you know, the imprecision of the English language, it's like a flaw in the system. How many[00:51:12] swyx: holes there are.[00:51:13] Bret: And I do think that when you're making a mission critical software system, I don't think it should be English language prompts.[00:51:19] Bret: I think that is silly because you want the precision of a a programming language. My point was less about that and more about if the actual act of authoring it, like if you.[00:51:32] Formal Verification in Software[00:51:32] Bret: I'll think of some embedded systems do use formal verification. I know it's very common in like security protocols now so that you can, because the importance of correctness is so great.[00:51:41] Bret: My intellectual exercise is like, why not do that for all software? I mean, probably that's silly just literally to do what we literally do for. These low level security protocols, but the only reason we don't is because it's hard and tedious and hard and tedious are no longer factors. So, like, if I could, I mean, [00:52:00] just think of, like, the silliest app on your phone right now, the idea that that app should be, like, formally verified for its correctness feels laughable right now because, like, God, why would you spend the time on it?[00:52:10] Bret: But if it's zero costs, like, yeah, I guess so. I mean, it never crashed. That's probably good. You know, why not? I just want to, like, set our bars really high. Like. We should make, software has been amazing. Like there's a Mark Andreessen blog post, software is eating the world. And you know, our whole life is, is mediated digitally.[00:52:26] Bret: And that's just increasing with AI. And now we'll have our personal agents talking to the agents on the CRO platform and it's agents all the way down, you know, our core infrastructure is running on these digital systems. We now have like, and we've had a shortage of software developers for my entire life.[00:52:45] Bret: And as a consequence, you know if you look, remember like health care, got healthcare. gov that fiasco security vulnerabilities leading to state actors getting access to critical infrastructure. I'm like. We now have like created this like amazing system that can [00:53:00] like, we can fix this, you know, and I, I just want to, I'm both excited about the productivity gains in the economy, but I just think as software engineers, we should be bolder.[00:53:08] Bret: Like we should have aspirations to fix these systems so that like in general, as you said, as precise as we want to be in the specification of the system. We can make it work correctly now, and I'm being a little bit hand wavy, and I think we need some systems. I think that's where we should set the bar, especially when so much of our life depends on this critical digital infrastructure.[00:53:28] Bret: So I'm I'm just like super optimistic about it. But actually, let's go to w

Send us a text SummaryIn this episode, hosts Ronnie and Brian welcome Chef Jordan Miller, reminiscing about their time working together at Plump Jack in Tahoe. They discuss the challenges and changes in the restaurant industry, especially post-COVID, and how personal life and family dynamics influence career choices. The conversation culminates in a fun segment where they draft their favorite sauces, showcasing their culinary preferences and experiences. In this engaging conversation, the hosts delve into the world of sauces, discussing their favorites, the versatility of various condiments, and the cultural significance of these culinary staples. From chili crisp to puttanesca, the dialogue flows through personal anecdotes and professional insights, highlighting how sauces can elevate dishes and define cuisines. The conversation culminates in a light-hearted debate over the best sauces, with honorable mentions and reflections on the importance of flavor in cooking. In this engaging conversation, the hosts delve into various culinary topics, starting with the current Sriracha shortage and its implications. They explore the heat levels of different global cuisines, particularly Indian and Thai, and share their experiences dining at Michelin-starred restaurants. The discussion shifts to the importance of simplicity in cooking, emphasizing that the best meals often come from straightforward, well-executed dishes. Finally, they touch on the pizza renaissance, discussing the art of crafting the perfect slice and the significance of quality ingredients. In this episode, the hosts share their experiences in the culinary world, discussing the importance of labeling food, sharing humorous kitchen fails, and offering practical cooking tips. They emphasize the value of relationships formed in the kitchen and the lessons learned from both successes and mistakes.Chapters00:00 Introduction and Guest Welcome05:00 Memories from Plump Jack and Tahoe Days10:09 Career Paths and Restaurant Industry Challenges14:49 Navigating Life Changes and Family Dynamics20:14 Drafting Favorite Sauces24:42 Sauce Showdown: The Best Condiments29:10 The Versatility of Sauces in Cooking32:21 The Importance of Soy Sauce and Ranch36:08 The Final Picks: Personal Favorites39:10 Honorable Mentions and Closing Thoughts43:03 The Great Sriracha Shortage45:58 Exploring the Heat of Global Cuisines50:51 The Michelin Experience: Expectations vs. Reality56:09 Simplicity in Culinary Excellence01:01:01 The Pizza Renaissance: Crafting the Perfect Slice01:08:41 The Test Kitchen Experience01:09:59 Idiot Sandwich Stories01:15:59 Lessons from Kitchen Fails01:26:02 Whipped Cream Salmon School for Cooks01:29:49 Final Thoughts and TipsWhat We DrankBrian - Hardywood Park Craft Brewery - Chocolate Vanilla Creme Stout Ronnie - Kizakura Kyoto - Matcha IPAJordan - Garage BeerSTAY CREAMY

This week's rounds are Music (Sax Solos), Sauces, River Cities (Quickfire), and Pot Luck. The music is from Jawbone with a song called Saucy Sauce.

While watching added fats and sodium during meals, what about sauces and dressings? This question comes from a listener and Sandra hears this question from clients a lot. Many dishes are flavoured with delicious sauces. How can we add flavour and zing to a meal without drowning it in a commercially prepared sauce? Tune in to hear about some healthy ideas for sauces, dressings and dips. Enjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :) Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on ⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠. Your support helps fuel the stoke and keeps the show going strong every week. Thanks! Website: www.mywifethedietitian.com Email: mywifetherd@gmail.com

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Ted's Meat & Potatoes