Joe Rogan Experience #1704 - C.K. Chin

Narrator 0:00 (drumming) Joe Rogan podcast, check it out.

Joe Rogan 0:04 The Joe Rogan Experience. Train by day, Joe Rogan podcast by night, all day. (rock music) Happy birthday, my friend.

C.K. Chin 0:13 (laughs) Thank you.

Joe Rogan 0:14 I did-

C.K. Chin 0:15 Appreciate that.

Joe Rogan 0:15 ... not know it was your birthday when we scheduled this.

C.K. Chin 0:17 Yeah, it's, uh-

Joe Rogan 0:18 So it's exciting.

C.K. Chin 0:18 ... uh, you know, my, uh, my sister's birthday is today's as well. She's ... we're five years apart, exactly, to the day.

Joe Rogan 0:24 What?

C.K. Chin 0:24 Yeah. To the day.

Joe Rogan 0:25 How weird.

C.K. Chin 0:26 Yeah. My mom had great timing. (clears throat)

Joe Rogan 0:27 That's amazing timing.

C.K. Chin 0:29 And so, yeah, so forever ... probably since I was, like, 10, it's been her birthday. Like, I wake up and say happy birthday.

Joe Rogan 0:33 That's crazy odds.

C.K. Chin 0:35 Yeah.

Joe Rogan 0:35 Like, what are the odds? Like, five years apart on the same day.

C.K. Chin 0:39 Yeah. I guess I thought about that before. I mean, I guess the odds are just one out of 365. I mean, at the end of the day, that's ... it doesn't matter.

Joe Rogan 0:45 Are they really?

C.K. Chin 0:46 Because 25 years apart, and 10 ... It's still ... We only have 365 days a year, so it has to be one of those days.

Joe Rogan 0:53 I guess.

C.K. Chin 0:55 Mathematically speaking (laughs) , I think.

Joe Rogan 0:56 I feel like there's something missing in that equation.

C.K. Chin 0:59 (laughs) Right.

Joe Rogan 1:00 You know what I mean? It's like one of them trick problems.

C.K. Chin 1:02 Right, right, right, right.

Joe Rogan 1:04 What ... Uh ...

C.K. Chin 1:05 Right.

Joe Rogan 1:05 ... about that?

Narrator 1:05 It's way higher than that.

Joe Rogan 1:06 Yeah.

Narrator 1:06 Probability is a little less than one in 500,000 of a family with two children who aren't twins that share the same birthday.

C.K. Chin 1:13 Really?

Joe Rogan 1:13 Ooh. See.

Narrator 1:15 Maybe this is actually for two years ... Well, okay. I think it's just ... that's what it was. Sorry. Yeah. They were looking for two kids that were born two years apart on the same day.

C.K. Chin 1:22 Yeah, that might actually ... Actually, I think as, as you get closer, probably because there's some sort of rebound rate that you can't-

Joe Rogan 1:28 Yeah.

C.K. Chin 1:28 ... you know, where you can't just ... Five years apart, it's like, all right. But, like, even-

Joe Rogan 1:31 It's still wild.

C.K. Chin 1:32 It is wild. No, and, and she waited. She was, she was, she was due in August, mid-August, and then she just chilled and hit the snooze until my birthday.

Joe Rogan 1:39 (laughs)

C.K. Chin 1:39 Yeah. (laughs) It was, it was great.

Joe Rogan 1:40 Wow.

C.K. Chin 1:40 I was saying the only thing I remember, um, really of that whole situation was that my mom missed my fifth birthday party. And I was like, "Where's mom?" They're like, "Well, she's having your sister." And I'm like, "Well, why can't she be at my birthday party? (laughs) It doesn't have anything to do with anything. It's kinda like-"

Joe Rogan 1:56 (laughs) That's hilarious that that's what you remember.

C.K. Chin 1:58 Yeah, I do remember that pretty clearly. Pretty clearly. But, you know, obviously I love her to death.

Joe Rogan 2:02 The young ones steal the thunder.

C.K. Chin 2:04 But it was, it was really great. You know, I think that it was, um ... You know, I, I ... She and I were very close, and it kinda created this kinda twin connection thing that I've always really kind of enjoyed, is like ... Just like it's a cool story. It's a little thing that you can talk about and remember, and it's, it's really, it's, it's great.

Joe Rogan 2:19 That you both have birthdays the same day?

C.K. Chin 2:20 Yeah, and we're always ... It was kind of cool to always kind of ... It was cool to share it, you know, in a way. I've never been someone that I was very possessive on that kind of stuff, so it was great to share that with somebody.

Joe Rogan 2:29 I always felt sorry for kids that had, like, Christmas birthdays.

C.K. Chin 2:32 That's a totally different thing. Yeah, I agree.

Joe Rogan 2:34 That's bullshit. (laughs)

C.K. Chin 2:34 Then you get that, you get that Christmas/birthday gift. (laughs)

Joe Rogan 2:37 I would just lie to my kid.

C.K. Chin 2:39 (laughs)

Joe Rogan 2:39 I'd be like, "Dude, you were born in July."

C.K. Chin 2:41 (laughs) Yeah. Start over.

Joe Rogan 2:42 Let's get the fuck out of here with this Christmas shit.

C.K. Chin 2:45 Yeah. Yeah, for sure.

Joe Rogan 2:45 'Cause that's, that's bullshit for a kid. 'Cause they look for that ... You know, that's a big deal, your birthday, for at least the first few years of your life.

C.K. Chin 2:53 I, I had a ... You know, I have an interesting perspective also. My mother was a, you know, single mother, raised me and my grandmother and, um, I always thought that you should celebrate the parent for, like, the first 10 years or something. Like-

Joe Rogan 3:05 That's a good call.

C.K. Chin 3:05 ... as a kid, it's kind of like, I mean, what, what'd you do? Uh, in the beginning.

Joe Rogan 3:09 Yeah, but-

C.K. Chin 3:09 It's like, it's like your mother's ... Like, happy birthday. Congrat- good job on what you created, and then we'll see if you ... this kid is worth celebrating (laughs) later on.

Joe Rogan 3:16 (laughs)

C.K. Chin 3:17 Give him a little time.

Joe Rogan 3:17 The thing is that that's the only birthdays that mean a fuck. Like, when I have a gr- see a grown man at a show going, "It's my birthday," like-

C.K. Chin 3:24 That's right.

Joe Rogan 3:25 ... the fuck? Bitch, your birthday was 30 fucking years ago.

C.K. Chin 3:27 That's right.

Joe Rogan 3:27 It is not today. You're a grown man.

C.K. Chin 3:30 That's right. Yeah.

Joe Rogan 3:30 You know, that's ... That is some weak shit when-

C.K. Chin 3:34 Yeah. We all have birthdays.

Joe Rogan 3:34 ... people get all excited about having a birthday. "It's my birthday, ka-tang."

C.K. Chin 3:39 Yeah, especially like the people that come to the bars and ask for free, free stuff.

Joe Rogan 3:42 Oh, fuck off, right?

C.K. Chin 3:43 Yeah.

Joe Rogan 3:44 In the hospitality industry-

C.K. Chin 3:45 "You turn 21?" Be like, "No."

Joe Rogan 3:46 That's gotta be annoying.

C.K. Chin 3:47 "28." Like, what the ... You should have a job.

Joe Rogan 3:50 Yeah.

C.K. Chin 3:51 (laughs) You know?

Joe Rogan 3:51 Well, you shouldn't be asking for a free drink.

C.K. Chin 3:52 That's right.

Joe Rogan 3:53 Ever.

C.K. Chin 3:53 Ever.

Joe Rogan 3:54 But what, what do you have to do in those situations? Do you have to go ... Do you have to, like, kind of accommodate them, or?

C.K. Chin 4:00 I mean, at the end of the day, for me, it's like, it's opportunity cost. The amount of time that it would ... Like, why ruin this person's experience? This person-

Joe Rogan 4:08 Right.

C.K. Chin 4:09 You know? It's ... Uh, we are ... If you're truly in this ... Like I'm in the hospita- hospitality industry for the purest reasons, which I really d- enjoy taking care of people. So if somebody hands you a roadmap on how to make them happy, use it. Like, why, why ... What ... Where's the goal in ... What, what do I win? There's nobody taking, keeping score of some sort of mo- you know, global ch- you know, scoreboard that says that he ... that you were right and this customer's wrong, you know? It's like, no. Who cares? Like, you gave me the opportunity to make you happy by giving you a drink and you get to tell your friends that, "I got a free drink." Go for it. Here, you know?

Joe Rogan 4:47 That's a good attitude.

C.K. Chin 4:48 It's worth the price of admission for me.

Joe Rogan 4:49 It's gotta be hard though 'cause you are celebrating twats.

C.K. Chin 4:52 Yeah.

Joe Rogan 4:52 (laughs)

C.K. Chin 4:52 Oh, it's, it's, it's, it's hard in so far as it depends on, like, the reasoning, you know. I think that it ... there's some people out there that's maybe just trying to get one up on somebody and trying to get some free stuff and whatever like that, and you know they're just taking advantage of you, like ... But, again-

Joe Rogan 5:07 How long you been in the restaurant business?

C.K. Chin 5:10 I mean, I started bartending, you know, early 18, 19, so, uh, four to 24 years.

Joe Rogan 5:16 So it was one of your first jobs ever?

C.K. Chin 5:19 I started college early. I was 16, and then I s-

Joe Rogan 5:22 Ooh, Mr. Smarty Pants.

C.K. Chin 5:24 I, I ... It was because I ... I was born in September, and then my family wasn't like, "Well, you're supposed to wait another year." They're like, "Nope. We'll put you in a Montessori school." (laughs) "We'll get you started now." And then went into, went into school and, um, my last year in high school, they switched over to this block scheduling thing, so I ran outta classes. And my family, um, also my mother, we ... put me in summer school every year because she heard about summer school and was like, "Yeah, go to school. Continue going to school."

Joe Rogan 5:53 Wow.

C.K. Chin 5:53 And I ran outta classes. And so we were a- I was able to take some college classes and then I got accepted in a college and went, went that summer before I turned, you know, 17.

Joe Rogan 6:02 What was that like being in ... around a bunch of fucking grown-ass kids when you're basically 16?

C.K. Chin 6:07 I was a-... I was an old man. I, I, I really... It's weird. I have this kind of juxtaposition, I feel like, too, also off of my upbringing and everything like that. I've always been kind of an old mindset. I kinda walk, walk around and look at these kids, like, "What are you-

Joe Rogan 6:21 (laughs)

C.K. Chin 6:22 ... "What are you..." Like, "What are y'all doing?"

Joe Rogan 6:23 How come?

C.K. Chin 6:24 I don't know. A- and I think, but that's where the, the, the thing was. I think I was forced to kinda grow up a little bit faster with single parent and-

Joe Rogan 6:32 Mm-hmm.

C.K. Chin 6:32 ... my grandmother raised me and then having to help, you know, with my sister and everything. And so... But I'm also very childlike in that way, because I think a lot of that kind of got ex- you know, taken away a little bit. So I still, you know, I still enjoy cartoons and Marvel movies or whatever it is and these type of things, these escapism stuff that I feel like I just never really kinda fully got out of the way. And so it's like I, you grew up fast and now it's like you're making up for lost time and doing that kinda stuff now.

Joe Rogan 6:55 I, I started embracing them again. I thought they were foolish, like comic books and comic book movies and stuff like that.

C.K. Chin 7:01 Yeah.

Joe Rogan 7:01 I thought they were foolish for a while, and then I got, as I got older, I go, "But wait a minute, I liked those." And then I started embracing them as I got in, I guess into my 30s.

C.K. Chin 7:11 Yeah. I think, I think you have a better understanding, and again, not to get so super deep on superhero movies. But I think there is something that, that really kinda shines a mirror on people to... If you have this blank canvas and be able to create something as to whatever you wanted and then you can create this person. It's kind of interesting. I remember, uh, I forgot there was an essay going around or something that's talking about, like, Superman for instance and, like, how there is some interesting psychology behind it. The idea that everyone on Krypton is Superman, and his alter ego is actually a human as opposed to every other superhero whose alter ego is their superhero, but he actually has to pretend to be normal 'cause he just himself is-

Joe Rogan 7:57 Hmm.

C.K. Chin 7:57 ... you know, whatever. It's like this weird kinda thing and I remember reading that kinda stuff and thinking about that and thinking about how, like, um, most recently I think Spider-Man, they finally cast a young, young guy as opposed to, like, a grown man. And there's like what kind of stuff would you go through as a teenager that all of a sudden discovered that you have all this stuff going on? And they did a good job in the most recent movies about him going to high school and telling his best friend and getting caught about it and getting all this sort of stuff. I feel like there's, like... As an adult watching it, it's not the same. I think I really enjoy it on a different level. But it's cool.

Joe Rogan 8:32 Yeah, well, it's just... Superhero movies, they're just fun. That's all it is.

C.K. Chin 8:38 That's right.

Joe Rogan 8:39 It's just fun.

C.K. Chin 8:40 It's junk food.

Joe Rogan 8:41 Yeah.

C.K. Chin 8:41 Yeah. Enjoy it.

Joe Rogan 8:42 Exactly.

C.K. Chin 8:42 Right. Yeah.

Joe Rogan 8:42 Junk food for the mind.

C.K. Chin 8:43 Yeah, I think that there's, there's a time... Like, when people would come by and say this didn't have any s- It's like are you arguing the realism? Like go... The people who pick it apart like that? It's just kind of strange.

Joe Rogan 8:53 They can do whatever they want. Like if they-

C.K. Chin 8:55 Yeah.

Joe Rogan 8:55 ... if that's what you wanna do with a superhero movie-

C.K. Chin 8:57 Yeah. (laughs)

Joe Rogan 8:57 ... go back and do that about Bugs Bunny too, stupid.

C.K. Chin 8:59 That's right. (laughs) Exactly, exactly.

Joe Rogan 9:00 (laughs)

C.K. Chin 9:00 "Oh, he got shot in the face, he could totally not-"

Joe Rogan 9:02 Yeah.

C.K. Chin 9:02 "... survive that." Like, yeah, exactly.

Joe Rogan 9:04 Yeah.

C.K. Chin 9:04 He's a talking rabbit, bro.

Joe Rogan 9:05 Yeah, exactly. None of it makes any sense. You know what I watched the other day that I haven't seen in a long time? The Watchmen.

C.K. Chin 9:12 Yes.

Joe Rogan 9:12 That's a fucked up movie.

C.K. Chin 9:14 Yeah, but that's, uh, there's, um... I mean, that is so well written.

Joe Rogan 9:18 Yeah.

C.K. Chin 9:19 And especially the new one. The... Have you seen... Do you watch the series? The TV-

Joe Rogan 9:21 No.

C.K. Chin 9:21 ... the, the, The One?

Joe Rogan 9:22 I was watching the series for a little, but Dr. Manhattan's bullshit.

C.K. Chin 9:26 (laughs)

Joe Rogan 9:26 Like Dr. Manhattan's supposed to be a glowing-

C.K. Chin 9:28 (laughs)

Joe Rogan 9:28 ... nuclear blue guy with a giant dick, and all of a sudden he's a regular guy?

C.K. Chin 9:32 Right. Right, right, right, right, right.

Joe Rogan 9:32 I was like, "What are you... What is this nonsense?"

C.K. Chin 9:34 Right.

Joe Rogan 9:35 That's like if the Hulk was just a guy who, like, went to CrossFit.

C.K. Chin 9:38 Wait, wait, wait. In the, in the HBO series?

Joe Rogan 9:41 Yes.

C.K. Chin 9:41 Yeah. I mean, I c- I mean, so-

Joe Rogan 9:43 Bro, he's supposed to be super jacked-

C.K. Chin 9:45 Yes.

Joe Rogan 9:45 ... with a giant dick.

C.K. Chin 9:46 Yes. That's true. That's true.

Joe Rogan 9:47 Okay, that's the, that's, that's-

C.K. Chin 9:49 (laughs)

Joe Rogan 9:49 ... Dr. Manhattan.

C.K. Chin 9:50 That's, that's right.

Joe Rogan 9:50 He's supposed to be able to, like, time travel and go-

C.K. Chin 9:52 And do whatever he wants, right? He's a god.

Joe Rogan 9:53 Yeah, and go to other planets and shit.

C.K. Chin 9:54 Yeah, he's a god. Yeah, for sure.

Joe Rogan 9:55 He seems way too normal.

C.K. Chin 9:56 Yeah. (laughs)

Joe Rogan 9:57 Like... See, w- well let me see what he looks like. Pull up what he looks like. 'Cause the one in the, in The Watchmen the movie, like, it looks like what you'd expect a god to look like.

C.K. Chin 10:07 That's right.

Joe Rogan 10:07 He's got the crazy white eyes, he's almost, like, animated. Whereas everybody else in the show is, you know, basically-

C.K. Chin 10:13 Yeah.

Joe Rogan 10:13 ... just a person with superpowers.

C.K. Chin 10:15 For sure. And, uh, some of them don't even have superpowers.

Joe Rogan 10:17 Yeah.

C.K. Chin 10:17 And I think that that's, that's... Again, that's one of those things where living in a wor- Oh, God, what is that sh- What is that?

Joe Rogan 10:23 Yeah. Look at him. Get the fuck out of here. How is that Dr. Manhattan? That's ridiculous. The real Dr. Manhattan in the movie is, like, a perfect per- specimen. He's like a god.

C.K. Chin 10:34 Yeah.

Joe Rogan 10:34 He glows. And then this other one is just, like, a dude with makeup on. Like, they just got lazy. Like, I don't understand it.

C.K. Chin 10:42 There's a... What is the... Oh my god, I can't... I'm blanking on it. Jim, what-

Joe Rogan 10:49 Look at him. Look at that!

Narrator 10:50 Well, I saw that. That's not it, that's not it, that's not it.

C.K. Chin 10:51 (laughs)

Narrator 10:51 Like, almost a porn character.

Joe Rogan 10:53 What is that?

C.K. Chin 10:53 That's a, that's a, that's a cos-

Narrator 10:54 Yeah, it's g-

C.K. Chin 10:54 (laughs)

Narrator 10:54 It's just some guys for, uh, hanging out at Konakaua or something.

C.K. Chin 10:56 For Halloween. Yeah.

Joe Rogan 10:57 Is that what it is?

Narrator 10:58 Yeah, yeah, yeah.

Joe Rogan 10:58 Thank God.

Narrator 11:00 (laughs)

C.K. Chin 11:00 (laughs)

Joe Rogan 11:00 Or I'd throw up in my mouth.

C.K. Chin 11:01 He let h- let himself go.

Joe Rogan 11:02 It just... It, I just watched it for a little bit and I was like, "I don't know, this is, like, it's missing."

C.K. Chin 11:06 But, but it is, it is more raw. I think that the, the... When you're talking about a show or movie or that kinda stuff when you start to kinda blend the superhero, um, situations into real life, like, people aren't gonna be cool with everything and they're not all gonna be cool, you know? Like, that's the thing. I think there were, there have been a couple u- dystopian type of things where what if Superman was bad and he decided to do-

Joe Rogan 11:29 Mmm.

C.K. Chin 11:29 ... terrible shit? And it's like we, what could we do?

Joe Rogan 11:32 Well, that's the thing about The Watchmen, right? Like-

C.K. Chin 11:34 Yeah.

Joe Rogan 11:34 ... the Comedian is a terrible person in The Watchmen.

C.K. Chin 11:37 Yeah. Yeah.

Joe Rogan 11:37 The guy with the mustache and the cigar.

C.K. Chin 11:38 Yeah.

Joe Rogan 11:39 He, he's fucking horrible, horrible per- he's a murderer.

C.K. Chin 11:41 Yeah.

Joe Rogan 11:42 You know? And, but yet he's a superhero.

C.K. Chin 11:44 Right.

Joe Rogan 11:44 And it's very-

C.K. Chin 11:45 Yeah, and-

Joe Rogan 11:45 ... very conflicted.

C.K. Chin 11:46 Yeah, the power...

Joe Rogan 11:48 Yeah.

C.K. Chin 11:48 Absolute power corrupts absolutely, that type of thought process, right? There's... What is the, um, what is that mov- the, the, the series, the... God, it came out same, similar situation where, um, it's a, it's a superhero story and it's about, uh, the same thing about these superheroes. Like, Dr.... No, sorry, Mr. something. God, man, I can't... I'm blanking on it. But, but it, they basically go follow these superheroes that just aren't good people.

Joe Rogan 12:13 I know what you're talking about.

C.K. Chin 12:16 Yeah.

Joe Rogan 12:16 The Boys?

C.K. Chin 12:17 The Boys.

Joe Rogan 12:17 The Boys.

C.K. Chin 12:18 The Boys.

Joe Rogan 12:18 I didn't watch that.

C.K. Chin 12:18 Right.

Joe Rogan 12:19 Was that good?

C.K. Chin 12:19 It's good. And it's-

Joe Rogan 12:20 I, I thought it was like a Watchmen w- a Watchmen rip-off.

C.K. Chin 12:23 Y- you can kinda see it that way, but it's obviously... I mean, it's just very well-written in that way.

Joe Rogan 12:26 Well, I'm gonna see it that way.

C.K. Chin 12:26 Yeah, yeah.

Joe Rogan 12:26 How about that?

C.K. Chin 12:27 Yeah, you can see it that way. But-

Joe Rogan 12:29 It's like when you make evil superheroes. Like, that's a-

C.K. Chin 12:32 But it's, it's, it's really... It is true. I mean, if you had... if you gave somebody a ridiculous amount of power or whatever it is-

Joe Rogan 12:38 Yeah.

C.K. Chin 12:39 ... how could you possibly expect that person to just decide to choose pure, you know-

Joe Rogan 12:46 Right. That's what we have with, right now with the government.

C.K. Chin 12:48 (laughs) Yeah, give 'em a lot of power, they just sit there and go-

Joe Rogan 12:51 It seems like it does.

C.K. Chin 12:51 Yeah, exactly.

Joe Rogan 12:52 It's a, it's a weird time for that. Y- when, uh... H- so how long have you opened your restaurant for? How, how long has it been open for?

C.K. Chin 12:59 So, the first mo-

Joe Rogan 12:59 Is this your first re- was Woo Chow your first place?

C.K. Chin 13:02 Swiss Addict was. That's when I first met you. Aubrey actually brought you in for dinner.

Joe Rogan 13:05 When was this?

C.K. Chin 13:06 I mean, 2012.

Joe Rogan 13:10 Really?

C.K. Chin 13:10 Probably 2013, something like that.

Joe Rogan 13:12 And where was that at?

C.K. Chin 13:13 Uh, it's upstairs on Congress. Upstairs, uh, above The Elephant Room. Um...

Joe Rogan 13:19 The Elephant Room?

C.K. Chin 13:20 The jazz bar right there on Congress.

Joe Rogan 13:22 Oh, okay. I know where that is.

C.K. Chin 13:23 Yeah, yeah. So right there on the 4th and Congress. Yeah. So-

Joe Rogan 13:26 God, I forgot about that place.

C.K. Chin 13:27 Yeah, came in, uh... You were in town randomly. I think it was just right when he was f- starting up on it and, uh-

Joe Rogan 13:31 Mm.

C.K. Chin 13:31 ... and brought you in for dinner. I think that was the first time, uh, like I said, b- I was working.

Joe Rogan 13:35 So, that was your first spot?

C.K. Chin 13:36 That was my first spot.

Joe Rogan 13:37 And what happened to that spot?

C.K. Chin 13:38 And it was good. Still there. Yeah, it's existing. We just... We were a... It's a small upstairs (laughs) spot that was very kind of aiming towards crowded, high-energy sharing food, which is probably the least type of place that you wanna open up in the last two years (laughs) . Like that-

Joe Rogan 13:55 Right.

C.K. Chin 13:55 ... that dynamic really-

Joe Rogan 13:57 Yeah.

C.K. Chin 13:57 ... exposed like, yeah, this is not what I think a lot of people want. But we've, you know, we've... As we've kind of gauged into it, calmed down a little bit and, and spread some people out a little bit, I think people are obviously more, more okay with it now. But early on, it was like, "Man, how, how in the world are we gonna pivot from this?"

Joe Rogan 14:13 The... Why, why the idea of, like, sharing food? Like, the idea of, like, doing things family-style? Is that...

C.K. Chin 14:19 Yeah, it was... The... So, are you talking about why it was bad or why-

Joe Rogan 14:23 Yeah.

C.K. Chin 14:23 ... how that... Well, why did I ch- just pick that way?

Joe Rogan 14:25 No, why is it bad?

C.K. Chin 14:26 Well, I think at the time, it was the idea-

Joe Rogan 14:28 Because of the pandemic.

C.K. Chin 14:29 Because of the pandemic. Right.

Joe Rogan 14:30 Yeah.

C.K. Chin 14:30 It's just that kind of concept. My... One of the other con- one of the other groups I'm a partner with at Native, right over here on the East Side, um, was a hostel. And, you know, the, the entire vibe was to go and stay in a room with a bunch of strangers and, and, and meet people and, and... But when we tried to pivot... When we... Sorry, when we tried to reopen and it was like, "All right, well, let's keep people safe and spread out the beds and make sure the beds are socially distant" and all this other stuff. I mean, the first pers- first night that we opened, the first person that sneezed in the middle of their night, we got a call that was like, "I need to move rooms." And we're just like, "Yo, like this is... This is not gonna work." This is, this, this (laughs) th- the dynamic isn't, isn't what we're trying to do. So-

Joe Rogan 15:06 The whole hostel thing, like you just think immediately about foreign countries. You don't think about America when you think of hostels.

C.K. Chin 15:11 Right. But it's... You know, we took it and kind of turned it on its head and at one point pre- pre-pandemic, we were doing very well because I think there was... It was a nicer option. It wasn't the cot and you bought... you paid for a blanket for a dollar, that type of... It wasn't for economic purposes, it was really for the-

Joe Rogan 15:29 Social purposes?

C.K. Chin 15:29 ... the social purposes.

Joe Rogan 15:30 Mm-hmm.

C.K. Chin 15:30 The idea that you're traveling by yourself in a city you don't know and then it's possible that you'll end up, you know, um, staying in a room with some really interesting people, or some people who are also traveling by themselves and have nothing to do. So, there's a bar right outside the... So, the hostel, the Native was... is also a bar and we'd have a DJ on a Friday night and so you just go, "Hey, you wanna go and grab a drink?" kind of thing. It's the kind of en- forced interaction that I think if you're traveling in a... and especially if you're traveling, it's... it helps kind of lubricate that, that trip rather-

Joe Rogan 15:58 Mm-hmm.

C.K. Chin 15:58 ... than forcing you to go out to a bar and then e- and walk into it, and that kind of stuff. It's just really irking me just to think about it.

Joe Rogan 16:03 Ho- so like when you come up with an idea like that, like how does that ever go from the meeting to fruition? 'Cause that seems like a... like, to get... just to get other people on board with that.

C.K. Chin 16:14 Uh, so, this one I actually joined on as a partner after the conception-

Joe Rogan 16:18 Oh.

C.K. Chin 16:18 ... of it all. Um, but, you know, in our conversation of it, it, it was a cultural thing. It was the idea that we should take this ide- this culture of, of the kind of person that likes to travel that way, that likes to m- meet random people or to, you know, to just kind of roll the dice on that. You know, there is true. I mean, there's a couple people for e- for whatever reason, if you have that mentality to be able to say that the odds are that somebody else is in this room is... has this exact same mentality, you're kind of ahead of the game. These are people... These are six people that probably have similar situations than you, as opposed to at a hotel where you... who f- who knows why somebody's there. But here, the, the odds are you're saying, "Look, it's not... I'm not super concerned about my privacy (laughs) as staying in my own little private room. I'm a social kind of cat because I picked this one place that has, you know, a bar in it and doing concerts or DJs, whatever like that," that kind of... that, that kind of energy. Um, "I'm also looking to, you know, experience Austin in this kind of way, which being on the East Side," like a lot of... little checkboxes that check off to say that this is a kind of person that I am. So, um, you know-

Joe Rogan 17:29 Especially the East Side, right?

C.K. Chin 17:31 Yeah. And then you-

Joe Rogan 17:31 The East Side is filled with, like, very odd characters.

C.K. Chin 17:34 Yeah. It's a very... it's a watering... It's like an oasis. I'd describe it as like it's an oasis of where, you know, you'll see a rhino and a zebra and then they, they're all just there.

Joe Rogan 17:43 Yeah.

C.K. Chin 17:43 There's no reason why we're all there, just, we just happen to all gather there. But that was the kind of concept, was saying that, "All right, we like that aspect of the culture, but we also don't like the idea that this is a place where you're trying to s- have somebody save money." So just like you're going for a $19 bed, so you try to save money while you're backpacking through Europe and that kind of experience is a totally different n- need for a hostel, as opposed to... This one, it just says, you know, we're paying $40 a bed, $50 a bed, but there's four beds, six beds in that room. But if you... let's say it was... a lot of people were groups of four that would rent a room with four beds in it and you're getting a downtown-... a hotel for, you know, $160 bucks, and it's on the east side right there as opposed to, you know, $400 at the Four Seasons or something.

Joe Rogan 18:27 Well, if you have a group of people and you travel together and you can all rent the room together, that's a great deal.

C.K. Chin 18:31 You can do that too.

Joe Rogan 18:32 Yeah.

C.K. Chin 18:33 Right? So there's, there was that little mix. So it was fun. It was great. It was starting to come into its own and, and really kinda doing that, and then the whole world blew up.

Joe Rogan 18:39 Well, one of the things that I liked about doing, uh, Stubb's when we, uh, were doing shows there was, uh, you would always come by with all kinds of different food from different restaurants.

C.K. Chin 18:52 Right.

Joe Rogan 18:53 You really celebrate all the local places and establishments, and it seemed like you would really take pride in bringing us, like, these burgers from this one local spot or pizza from another local spot or that kind of stuff.

C.K. Chin 19:08 Yeah, that's how it got started. I mean, I met Dave years ago. Um, got introduced to him through, uh, Questlove, Ahmir, who is a friend of mine who is also a foodie. And that's... We met through food as well. And, um, I just remember he was coming here and, and, you know, no, no shade on corporate-type restaurants, but it was like one of the conversations we have, especially for people who are on tour, it's like you can... A lot of times that kind of experience is comforting, like, it's like, but people eat McDonald's on the road because it always tastes exactly the same or whatever it is. But at the same time, I'm like, if you had somebody to just guide you through whatever city you're in, like why wouldn't you? Like why, why would you go to Philly and not have a Tony Luke's or something like that? Why would you go-

Joe Rogan 19:51 What's Tony Luke's?

C.K. Chin 19:52 It's a cheesesteak spot, or Max's or anything, you know, any of the local-

Joe Rogan 19:55 Mm-hmm.

C.K. Chin 19:55 ... cheesesteak spots that are dope. Like when I go there and I ask somebody who lives in Philly, they'll definitely say, "Don't go to, you know, Pat's or Geno's," or whatever it is, because that's the, it's a tourist trap, you know, whatever it is.

Joe Rogan 20:04 Right.

C.K. Chin 20:05 And, and so it's like the same thing. It's like so I was telling... They would sit there and say, "Where should we go eat?" And then find out that they ended up going to, you know, like one of the nights was Shake Shack. Shake Shack's great. I like Shake Shack burgers. But it's like we have local burger spots that are dope that, that would love to have a chance to serve and expand their audience of people who had to experience their food.

Joe Rogan 20:28 What's the best local burger spot? And if you don't say Golden Tiger, I'll lose respect for you. (laughs)

C.K. Chin 20:32 (laughs) Yeah, Golden Tiger. I brought Golden Tiger to y'all.

Joe Rogan 20:34 Did you?

C.K. Chin 20:34 Yeah, I did, I did. Um, and then I also brought these-

Joe Rogan 20:36 I found out about it from Phillip, Phillip from, uh, Sushi Bar ATX.

C.K. Chin 20:40 Yeah, Phillip Lee.

Joe Rogan 20:41 Yeah.

C.K. Chin 20:41 Yeah, he's the shit. And, and they're, they're fantastic, and the smash burger, that's my style of burger too.

Joe Rogan 20:46 Mm-hmm.

C.K. Chin 20:46 You know, that just basic one. Um, the other ones I was doing, um, is Bad Larry's.

Joe Rogan 20:52 Bad Larry's.

C.K. Chin 20:53 Yeah. They, they do... It's a pop-up spot. They own a couple bars and then they do this thing once a, I think it's once a week.

Joe Rogan 20:58 How do you find them?

C.K. Chin 20:59 Uh, they're on social media.

Joe Rogan 21:00 Oh, okay.

C.K. Chin 21:00 I'll, I'll connect you and then, um... But yeah, they just do a pop-up and then you have to pre-order it.

Joe Rogan 21:05 It's a burger club.

C.K. Chin 21:06 Yeah, it's a burger club.

Joe Rogan 21:06 Oh, a burger club. (laughs)

C.K. Chin 21:08 Yes.

Joe Rogan 21:08 So fancy. How Austin of them. (laughs)

C.K. Chin 21:10 Yeah, but I brought them, I brought them backstage too one of those days too.

Joe Rogan 21:13 Yeah.

C.K. Chin 21:13 But it's like, you know, that's, that's, that's the vibe. And then also, you know, burgers range, you know. I think that if you really talk about somebody who... Like I do, as much as I love food, it's like yeah, there's a steak burger, there's a cheese burger, smash burger-

Joe Rogan 21:25 Are you a guy that likes them flat ass skinny burgers or a thick, meaty burger?

C.K. Chin 21:31 Flat ass skinny burger.

Joe Rogan 21:32 Why is that?

C.K. Chin 21:33 I think that there's a textural caramelizational type thing that happens when that happens.

Joe Rogan 21:39 Mm-hmm.

C.K. Chin 21:39 And, and I think it's the, the combo, that squishy bun, the, that cheese, American cheese that's... There's something nostalgic about that I think-

Joe Rogan 21:46 Mm-hmm.

C.K. Chin 21:46 ... for me, as opposed to, um, a steakhouse burger, which I'm like if I'm at a steakhouse, I'm eating steak.

Joe Rogan 21:52 Yeah, I'm not eating a steakhouse burger at a steakhouse, but I do like a fat burger, a fat, juicy one.

C.K. Chin 22:00 Yeah.

Joe Rogan 22:01 But the-

C.K. Chin 22:01 It's also harder to cook.

Joe Rogan 22:02 Yeah, that's what I was gonna say.

C.K. Chin 22:04 (laughs) Yeah, it's harder to cook.

Joe Rogan 22:04 Like you have to make sure it's not dry.

C.K. Chin 22:05 That's right.

Joe Rogan 22:06 'Cause when you bite into one of those and it's dry, it's such a bummer.

C.K. Chin 22:08 Oh, that big gray, that inch of gray band. (laughs) Yeah.

Joe Rogan 22:12 Do you, I used to get, uh, at Fuddruckers-

C.K. Chin 22:15 (laughs)

Joe Rogan 22:15 You know Fuddruckers?

C.K. Chin 22:16 Hell yeah.

Joe Rogan 22:17 Um, they don't have those out here, do they?

C.K. Chin 22:18 There's one.

Joe Rogan 22:19 Is there?

C.K. Chin 22:19 There's one left.

Joe Rogan 22:20 But they have ostrich burger.

C.K. Chin 22:22 Really? (laughs)

Joe Rogan 22:22 Yes. That was what I always would get.

C.K. Chin 22:25 Super lean. It's good.

Joe Rogan 22:25 Dude, ostrich burger rare.

C.K. Chin 22:27 Yeah.

Joe Rogan 22:27 Oh my goodness. With, uh, they have that fake cheese, that squirty cheese.

C.K. Chin 22:32 (laughs) Yes. Yeah.

Joe Rogan 22:33 That you pump onto your... It's like a, like a-

C.K. Chin 22:34 Yes, yeah, nacho cheese, like ballpark nacho cheese. Yeah. (laughs)

Joe Rogan 22:37 Yeah. It's like, but it's like a jalapeno jack.

C.K. Chin 22:39 Yeah.

Joe Rogan 22:40 It's got some kick to it.

C.K. Chin 22:41 Yeah.

Joe Rogan 22:41 Oh my goodness.

C.K. Chin 22:42 And then they give you two potatoes worth of wedges.

Joe Rogan 22:44 Mm-hmm.

C.K. Chin 22:45 Like just a whole bunch of potatoes.

Joe Rogan 22:46 Yeah, big fat wedges.

C.K. Chin 22:47 Big fat wedges, yeah.

Joe Rogan 22:48 Yeah.

C.K. Chin 22:48 No, it was great, and fresh baked buns and stuff like that.

Joe Rogan 22:50 Mm-hmm.

C.K. Chin 22:50 I mean, it's... And, and I think that's the, that's the... It's the whole, the, the, the whole is greater than the sum of its parts when it comes to burgers.

Joe Rogan 22:58 Yeah.

C.K. Chin 22:58 To me, I think that's... Um, so for me that's, that's where it, where it lies. It's just I think it's somewhere... I, I, I was saying this to somebody the other day. I cannot distinguish delicious and nostalgic. I, I don't... I think that scratches the same itch in my brain. Like I, when, when somebody talks me to something, it's like, do I really like it? I'm like, yeah, but it's like-

Joe Rogan 23:18 Give me an example.

C.K. Chin 23:19 Give you an example. Uh, a bologna sandwich on white bread, you know, with-

Joe Rogan 23:24 With mayonnaise?

C.K. Chin 23:25 Yeah, with mayonnaise and-

Joe Rogan 23:26 It's delicious.

C.K. Chin 23:26 ... cheese. Delicious. Is it delicious?

Joe Rogan 23:28 Yes.

C.K. Chin 23:29 Or is it because we grew up eating it and then it really kinda gets you there?

Joe Rogan 23:32 No, it's fucking good.

C.K. Chin 23:34 (laughs) Yeah. Well, hey, I mean...

Joe Rogan 23:35 Don't you think?

C.K. Chin 23:36 I think it's delicious, but I really think it comes from that... Like weird stuff about it is good. I like how it sticks to the roof of your mouth.

Joe Rogan 23:42 Yeah.

C.K. Chin 23:43 That gumminess to it.

Joe Rogan 23:44 Right. The-

C.K. Chin 23:44 I like that.

Joe Rogan 23:45 Bread, how it kind of smooshes-

C.K. Chin 23:45 Yeah, and we're not allowed to eat white bread now.

Joe Rogan 23:48 Right.

C.K. Chin 23:48 Like I think that someone would pop out of the, the closet to say, "The fuck you doing eating white bread?"

Joe Rogan 23:52 Well, it's barely bread.

C.K. Chin 23:54 Like you don't... Yeah, the sugar, right?

Joe Rogan 23:55 Yeah.

C.K. Chin 23:55 It's like it's a, it's, it's solid sugar.

Joe Rogan 23:56 It's a pastry.

C.K. Chin 23:57 Right. And so enjoying that altogether is something we're not really allowed to do anymore, and so when I have that, it's just... Like the only time I'm allowed to have white bread is at barbecue joints.

Joe Rogan 24:07 Right, they give you a whole loaf of it.

C.K. Chin 24:09 Get a whole loaf of white bread.

Joe Rogan 24:10 (laughs)

C.K. Chin 24:10 That's right, and I-

Joe Rogan 24:11 But did you... Do you ever eat the bread at a bar... I have never eaten white bread at a barbecue place.

C.K. Chin 24:15 I'll... I usually save at least one-... sandwich. I make a, a perfect bite sandwich.

Joe Rogan 24:23 Mm-hmm.

C.K. Chin 24:23 You know, I'll do the whole backyard barbecue style with the bread, some potato salad, some slaw, some creamed corn, some brisket, some mac and cheese, whatever, and make it into this amalgam weird white bread burrito type thing, and, and take at least a bite of that.

Joe Rogan 24:36 I guess you could do that. But for me, like, the tastes are so good. Like, a real-

C.K. Chin 24:41 Yeah.

Joe Rogan 24:41 ... good brisket.

C.K. Chin 24:42 Yeah.

Joe Rogan 24:43 I don't wanna fuck that up with white bread.

C.K. Chin 24:44 Yeah, you don't want to. That's what I'm saying, you don't... That's not a... It is, it is just to scratch that itch.

Joe Rogan 24:48 The furthest I get is I dip it in a little sauce.

C.K. Chin 24:50 Yeah. (laughs)

Joe Rogan 24:51 You know?

C.K. Chin 24:51 And you shouldn't have to. We, you know, you wanna taste the smoke.

Joe Rogan 24:53 Yeah.

C.K. Chin 24:53 You wanna taste all that stuff too.

Joe Rogan 24:55 Yeah, yeah.

C.K. Chin 24:55 You know what I mean? But it comes from, I think, again, having not access to that quality of stuff.

Joe Rogan 25:01 That's one of the craziest things about Austin, is the variety of barbecue. I mean, this is l- absolutely the craziest barbecue place I've ever been to in my life.

C.K. Chin 25:09 And that's recent, I think.

Joe Rogan 25:10 'Cause you can't survive if you're not good.

C.K. Chin 25:13 Yeah. And I think... And when people ask me about Texas barbecue, uh, I'm like, "It's the Olympics." Meaning, between first and last place of, like, the 100 yard dat, I mean, the dude, the last guy is still pretty fucking fast.

Joe Rogan 25:25 Yeah.

C.K. Chin 25:25 You know?

Joe Rogan 25:26 (laughs)

C.K. Chin 25:26 And so, like, there's people who don't make it into the Olympics.

Joe Rogan 25:29 Right.

C.K. Chin 25:30 But when you take the top t- ten best barbecues in Austin-

Joe Rogan 25:33 Yeah.

C.K. Chin 25:33 ... I mean, you're splitting hairs. Like, you really-

Joe Rogan 25:35 Right. When you go to, like, Terry Black's, La Barbecue, Franklin.

C.K. Chin 25:40 Style Switch, Micklethwaites, and, you know.

Joe Rogan 25:42 There's so many good ones.

C.K. Chin 25:43 Right, exactly. And so-

Joe Rogan 25:45 Like, eh, this place is so spoiled in that regard.

C.K. Chin 25:48 Yeah. And then you start to gauge really off the sides, like, (laughs) I think that's, to me, it's kind of like, do I feel like-

Joe Rogan 25:53 Who's got the best sides?

C.K. Chin 25:55 It's, you know, it depends on each one, you know.

Joe Rogan 25:57 Like, if you, if you have like a-

C.K. Chin 25:58 La Barbecue's got incredible mac and cheese, to me.

Joe Rogan 26:00 Oh.

C.K. Chin 26:00 I really love that. Um, Style-

Joe Rogan 26:02 But if you have like an-

C.K. Chin 26:02 ... Style Switch has-

Joe Rogan 26:03 ... open, like, if you have an open day, and you have a thing for barbecue, do you have a direction you lean at?

C.K. Chin 26:10 I... So here's, uh, I lean towards also some convenience.

Joe Rogan 26:15 Mm-hmm.

C.K. Chin 26:15 You know, I love, I love Aaron, and he's a great guy. But I don't wanna call in favors. Like, it's just not fair. It's not fair.

Joe Rogan 26:21 That line is preposterous.

C.K. Chin 26:22 It's preposterous. And, and so, to me, it's like, all right, well, then, Terry Black's is the only one that opens through... Th- they don't sell out like all these other b- kind of boutique-y spots where it's like you- if you don't go there for lunch, like, you're not having food.

Joe Rogan 26:33 Right.

C.K. Chin 26:33 Terry Black's opens for dinner.

Joe Rogan 26:34 Terry Black's has the most ridiculous array of smokers.

C.K. Chin 26:38 That's right.

Joe Rogan 26:38 These enormous propane tanks that they've-

C.K. Chin 26:41 Yeah. (laughs)

Joe Rogan 26:41 ... converted into smokers.

C.K. Chin 26:42 Yeah.

Joe Rogan 26:42 They were explaining to me how many cows die-

C.K. Chin 26:44 (laughs)

Joe Rogan 26:45 ... every day-

C.K. Chin 26:46 And the trees.

Joe Rogan 26:46 ... for their restaurant. It's crazy.

C.K. Chin 26:48 Yeah.

Joe Rogan 26:49 It's a nutty number, man.

C.K. Chin 26:50 Yeah.

Joe Rogan 26:50 They'll give you a tour though-

C.K. Chin 26:51 Yeah.

Joe Rogan 26:51 ... which is pretty sweet.

C.K. Chin 26:52 And it, and, and there's an artisanship to it too.

Joe Rogan 26:54 Oh, for sure.

C.K. Chin 26:55 I think. That's for sure.

Joe Rogan 26:55 Oh, they had, like... He has a, like a legal pad, like this, written down with all the briskets and-

C.K. Chin 27:01 The timing.

Joe Rogan 27:01 ... like, the time-

C.K. Chin 27:02 When they went in.

Joe Rogan 27:03 ... when they went in, yeah-

C.K. Chin 27:03 Yeah.

Joe Rogan 27:03 ... and when they're wrapping 'em.

C.K. Chin 27:04 Yeah.

Joe Rogan 27:04 And they're spraying 'em with apple cider vinegar, and-

C.K. Chin 27:07 Yeah.

Joe Rogan 27:07 ... I mean, God damn.

C.K. Chin 27:09 And that science to that is fundamentally mind-blowing because you don't... It's like during the pandemic when everybody was fucking with sour b- sourdough bread, and I was just experimenting. I still have the starter alive, and I just, because-

Joe Rogan 27:21 During the pandemic, that was a thing?

C.K. Chin 27:23 D- uh, during quarantine, how about that?

Joe Rogan 27:25 But that was a thing?

C.K. Chin 27:26 Everyone was doing sourdough.

Joe Rogan 27:27 Really?

C.K. Chin 27:27 'Cause we couldn't find yeast anywhere.

Joe Rogan 27:29 Oh.

C.K. Chin 27:29 So people were starting to fuck around with sourdough. And then, for me, at least, especially anybody who has any sort of desire, culinary-type stuff, I was trying to do stuff that took... If it took normally 30 minutes, I tried to make it take eight hours. Like, it was... Like, for instance, I made a sandwich. I made a BLT sandwich where I cured my own bacon, I grew lettuce and tomatoes.

Joe Rogan 27:49 How do you cure bacon? What do you have to do?

C.K. Chin 27:51 Take pork belly, mix a salt, sugar, spices, and then let that cure. And then-

Joe Rogan 27:57 But when you say cure, what does it entail?

C.K. Chin 27:58 So curing is, uh, the, kinda the chemical process of basically using salt or some sort of other, you know, salt and a mix of other things to draw out moisture to pres- kind of preserve it.

Joe Rogan 28:09 So you're j- are you refrigerating it while you're doing this?

C.K. Chin 28:12 Yes. Yeah, yeah, yeah, refrigerating.

Joe Rogan 28:12 And then you just... It's, so it's basically just covering it with spices?

C.K. Chin 28:16 And salt. A lot of, mostly salt. And then pulling out the moisture, and then, you know, when you, whenever you do that, it inf- infuses flavor into it. And then you smoke it. And then once you smoke it, then it becomes bacon, if-

Joe Rogan 28:28 And when you smoke it, you're smoking it at a very, very low temperature?

C.K. Chin 28:32 Relatively.

Joe Rogan 28:33 What are you doing at-

C.K. Chin 28:34 You don't have to, um... For me, I don't know. Might... It was, you know, it was 225 degrees, you know, something like that.

Joe Rogan 28:40 Oh, really?

C.K. Chin 28:40 Yeah. Um, because all I had was a little... I didn't have a Traeger or anything like that, so I was just using a, a s- a probe thermometer, trying to make sure that it didn't go over the-

Joe Rogan 28:48 So you just had a regular offset smoker?

C.K. Chin 28:50 Yeah, offset smoker. And, um, and so, for me, that whole s- u- try to make the bread, made my own mayonnaise, made my, made real, uh (laughs) made butter from cream.

Joe Rogan 29:03 Geez.

C.K. Chin 29:03 (laughs) And made, you know, gr-

Joe Rogan 29:04 Were you out there doing that thing? Like, the butter-

C.K. Chin 29:06 No, you can actually make real butter from cream with a stand mixer, with a, with a food processor.

Joe Rogan 29:11 Oh.

C.K. Chin 29:11 You can make your own butter. Yeah, just-

Joe Rogan 29:12 That seems like cheating.

C.K. Chin 29:13 It is a little bit. I'm talking about churning.

Joe Rogan 29:15 Seems like you're supposed to, like, churn.

C.K. Chin 29:15 Yeah. Okay, I got you. Next one.

Joe Rogan 29:17 Supposed to get after it. (laughs)

C.K. Chin 29:17 I'll follow... I'll have to build my own churn. (laughs)

Joe Rogan 29:19 Fuck all that.

C.K. Chin 29:20 And, but, yeah, I mean, it took me three days, uh, to make a BLT. And I was like, "All right. Well, what's next?"

Joe Rogan 29:25 Wow.

C.K. Chin 29:25 But it was not to the point where I was like, "All right, this, this, this n- this recipe needs chicken stock. Well, let me make chicken stock from scratch."

Joe Rogan 29:30 'Cause you were just bored.

C.K. Chin 29:32 Bored.

Joe Rogan 29:32 And, well, it was unprecedented amount of free time.

C.K. Chin 29:34 Unprecedented.

Joe Rogan 29:35 Yeah.

C.K. Chin 29:35 Especially for someone in the business that works so much.

Joe Rogan 29:37 That's the thing about brisket, right? Like, smoked brisket is impossible to do quickly.

C.K. Chin 29:42 That's right.

Joe Rogan 29:43 It's one of the beautiful things about it.

C.K. Chin 29:44 That's right. Any, any shortcuts exponentially reduces the quality.

Joe Rogan 29:48 I was watching a video the other day online where they were using a pellet grill. They were, they, they u- they did an oven, a pellet grill, and an offset smoker. And they were trying to figure out what's the best way. And they said, like, with blind taste tests, everyone said offset smoker.

C.K. Chin 30:05 Yeah.

Joe Rogan 30:06 Every time they tested it, like, people were like, "This one's better."

C.K. Chin 30:08 Yeah. Just because of the way that the smoke has to cool down.

Joe Rogan 30:11 Mm-hmm.

C.K. Chin 30:11 And there's some science behind that, that-

Joe Rogan 30:12 Yeah.

C.K. Chin 30:13 And, but that's, that was it, which saying that what, what I was going with just saying with that time, you don't know you, you don't know you messed up-... until-

Joe Rogan 30:22 Until it's o- over.

C.K. Chin 30:23 ... a day later.

Joe Rogan 30:23 Right.

C.K. Chin 30:24 You know, half a day. So tho- those type of cooking experiences, I don't even understand how people, um, origi-

Joe Rogan 30:31 How do you get there?

C.K. Chin 30:31 How you get good at that.

Joe Rogan 30:32 Right.

C.K. Chin 30:32 Right? Because I, I remember I, I opened up a sushi bar years ago. And when we were doing taste testing for, um, the rice and the chef was, you know, cook a batch of rice with some kombu and little this and a little that and that. But every batch took an hour or so. And the batch had to come up, we had to let it cool, we had to cut the vinegar in there and cut the uh, and then taste it and go, "Nah, that's too sweet." And so we'd have to start our whole process over again. So to taste four batches of rice took us seven hours, or whatever it was-

Joe Rogan 31:07 Mm-hmm.

C.K. Chin 31:07 ... just waiting for the rice to get done. And so it's like these type of things like this really a, a, a, you know, a lesson in patience because that's the thing. It's like you're trying to do brisket, I don't know, until the next morning and then you come back saying, "Oh."

Joe Rogan 31:22 Right.

C.K. Chin 31:22 "The fire was too hot. I cooked it too much."

Joe Rogan 31:24 Well, the good news is today with YouTube there's plenty of tutorials.

C.K. Chin 31:27 Yeah. (laughs)

Joe Rogan 31:27 Where you can learn how-

C.K. Chin 31:28 Yeah.

Joe Rogan 31:28 ... to do it correctly.

C.K. Chin 31:29 For sure.

Joe Rogan 31:29 And everybody's, everybody's more than willing to show you the right rubs and how to spray it down and, you know, whether you use aluminum foil or whether you use-

C.K. Chin 31:39 Yeah.

Joe Rogan 31:39 ... butcher paper.

C.K. Chin 31:40 There's, there's a ... but there is something at the end of the day there's the skill that there is some level of ... that there's some talent that whatever it is, the adjustment of recognizing when something-

Joe Rogan 31:55 Mm-hmm.

C.K. Chin 31:56 ... is one way or when something is next. Like, when you, when you, when you do-

Joe Rogan 31:59 You just get better at it, right?

C.K. Chin 32:00 You just get better at it.

Joe Rogan 32:00 Yeah.

C.K. Chin 32:00 But you have to know what you did wrong.

Joe Rogan 32:03 Mm-hmm.

C.K. Chin 32:03 That was the part ... So with making with bread, I don't know what I did wrong. Like, I'd make two loaves two days apart and because it took- takes all day to, to rise it and fold it and all that stuff. And then one day it'd be great and the next day it'd be flat. And I don't know what I did wrong. I don't know if the AC was turned on too high, if I was too aggressive with it, if I kneaded it too much, kneaded it not enough. And so that takes some mentorship there for-

Joe Rogan 32:30 Mm-hmm.

C.K. Chin 32:30 ... for someone like an Aaron or someone like, you know, somebody from a, that, you know, La Barbecue, like Allie to come by and sit there and tell me, "Hey, you see right there? You see that jiggle? It's ... you need to turn the fire up or you need to spritz it a little bit less or this little thing or put it, put this one in the back where it's hotter and put this one in the forward and then you gotta do this or whatever." And that comes from experience too. But at the end of the day, like, they don't teach that aspect until ... they have to be standing right next to you.

Joe Rogan 32:55 Yeah, the massive amount of time spent barbecuing.

C.K. Chin 32:59 Yeah.

Joe Rogan 33:00 The, like, those folks that you talked about, like La Barbecue or Franklin's or Terry Black's, like they ... just the sheer volume of knowledge that they have.

C.K. Chin 33:08 Yeah.

Joe Rogan 33:08 In specific dishes. I mean, if you look at their menu, they, they cook like 10 things.

C.K. Chin 33:14 Yeah. (laughs)

Joe Rogan 33:14 You know? And that's it.

C.K. Chin 33:15 And that's it and then-

Joe Rogan 33:16 And they got that shit dialed in.

C.K. Chin 33:17 And you think about that's generational too. I mean, (clears throat) we had a conversation about whether or not, you know, Texas barbecue might be one of the few purely American dishes.

Joe Rogan 33:28 Started from Germany.

C.K. Chin 33:29 But it's like this style-

Joe Rogan 33:31 Right.

C.K. Chin 33:32 ... with whatever it is, not smoked meats, not ... I don't mean that-

Joe Rogan 33:35 Right.

C.K. Chin 33:35 I'm just talking about this whatever it is.

Joe Rogan 33:36 But isn't that is the reason why it's here, is German immigrants-

C.K. Chin 33:40 Immigrants, yeah.

Joe Rogan 33:40 ... moved to Texas and then they were smoking meat and then just started changing it and adding.

C.K. Chin 33:46 That's right.

Joe Rogan 33:46 Well, it's the difference between like East Coast Italian food-

C.K. Chin 33:49 Right.

Joe Rogan 33:49 ... versus Italian food from Italy.

C.K. Chin 33:51 Right.

Joe Rogan 33:51 It's very different.

C.K. Chin 33:51 Right. Pizza.

Joe Rogan 33:53 Yeah.

C.K. Chin 33:53 Right.

Joe Rogan 33:53 Pizza. Well, just spaghetti and meatballs.

C.K. Chin 33:55 Right. Spaghetti and meatballs.

Joe Rogan 33:56 Yeah. There's, there's-

C.K. Chin 33:56 That's American dish, right? Exactly. Yeah.

Joe Rogan 33:58 ... so many dishes.

C.K. Chin 33:58 Yeah.

Joe Rogan 33:58 There's so many dishes. Lasagna, there's so many dishes that are like v- very much considered Italian cuisine, but they're not really in Italy. Like, you go to Italy, maybe-

C.K. Chin 34:08 Oh, we wanted to do that.

Joe Rogan 34:09 ... they make their ... now.

C.K. Chin 34:10 With Chinese food.

Joe Rogan 34:11 Mm-hmm. Like, what is a, what's a-

C.K. Chin 34:13 Like Chamerican food.

Joe Rogan 34:14 Like, what's a Chinese American dish?

C.K. Chin 34:17 General Tso's chicken.

Joe Rogan 34:18 Really?

C.K. Chin 34:19 Yeah.

Joe Rogan 34:19 General Tso's is not a Chinese dish?

C.K. Chin 34:21 That was invented like in the '70s. There's a great de- there- there's a great documentary called The Search for General Tso.

Joe Rogan 34:26 Mm-hmm.

C.K. Chin 34:26 And they go back and show this dish to a bunch of people in China and Taiwan and all these places and they're like, "I've never even heard that before in my life."

Joe Rogan 34:31 That's interesting.

C.K. Chin 34:32 And, uh, but it is, it's a, it is a ... it was brought in by immigrants and it was, uh, it was a cooking thing where they had j- made adjustments to the, the demographic they were cooking for, they made it a little bit sweeter. They had access to-

Joe Rogan 34:45 Yeah.

C.K. Chin 34:45 You know, a perfect example is American broccoli is typically served with General Tso's chicken, but that broccoli doesn't exist. The big florets that, that, that-

Joe Rogan 34:52 Mm-hmm.

C.K. Chin 34:52 ... broccoli really doesn't exist in, in China proper. You know, there's ... we have gai lan. That's, that's our, we ... that's why they call it Chinese broccoli, you know, that, that type of ... That's what typically we cook with and then it's ... when you have access to it here it's like, well, they used that instead and-

Joe Rogan 35:06 What does that look like? And it, is it, does it look like broc- broccoli rabe? What is it called? Broccoli rabe?

C.K. Chin 35:12 Closer to broccoli rabe.

Joe Rogan 35:13 Yeah.

C.K. Chin 35:13 Yeah. Very close to broccoli rabe. I don't know if it's the same ... if gai lan is the same spec- if, if it is the exact same thing as broccoli rabe.

Joe Rogan 35:19 Does it have the same sort of flavor?

C.K. Chin 35:20 Very similar. It's, uh, mostly stalk. Still has that kind of bitterness to it, um, it's, it's, it's leafy as opposed to the florets and like that kind of stuff.

Joe Rogan 35:29 And, and there's some vegetables like bok choy. Bok choy is so delicious. Like, how does ... how did bok choy never catch on to other cultures?

C.K. Chin 35:37 I think it's p- it's demographical. You know, I think that it just can't grow. It's hard to grow in certain climates.

Joe Rogan 35:42 Like your dish at your place, the bok choy with mushrooms is fantastic.

C.K. Chin 35:45 Yeah, yeah.

Joe Rogan 35:46 It's so good.

C.K. Chin 35:46 And it's a sleeper 'cause most people ... Mushrooms is divisive. I think a lot of people see mushrooms and they're like, "I don't like mushrooms." But there's-

Joe Rogan 35:54 Really?

C.K. Chin 35:54 ... 900 types of mushrooms, right?

Joe Rogan 35:58 There it is.

C.K. Chin 35:58 Yeah.

Joe Rogan 35:58 Yeah, that's like broccoli rabe.

C.K. Chin 36:00 Yeah.

Joe Rogan 36:01 Or broccolini. I guess you would think of it as that too.

C.K. Chin 36:05 Yeah, yeah.

Joe Rogan 36:07 Well, no, it looks very different-

C.K. Chin 36:09 Yes, you have a little bit of the florets, right? The little bit of it right there.

Joe Rogan 36:11 Yeah, well, it looks very different in that form.

C.K. Chin 36:14 Yeah.

Joe Rogan 36:14 Mm-hmm.

C.K. Chin 36:15 Yeah. I'll bring some.

Joe Rogan 36:16 Okay.

C.K. Chin 36:17 (clears throat) But yeah, it's like, um ... but that dish for instance, it's, it's ... and so there's no, I mean, fortune cookies or, or, or sweet and sour pork, is it- it is ... I think that, uh, Chinese food had this, um, you know-... where you, you get your salinity from soy sauce-

Joe Rogan 36:32 Mm-hmm.

C.K. Chin 36:32 ... and you get sweetness from, you know, rock sugar, or you add sour from vinegar, and this kind of sweet and sour or spicy and salty, that kind of, this type of blending of foods. And I have, it's like, I think that when you make that connection and then somebody else makes a dish, something like that, then you're like, "Oh, that has an Asian type flavor," because soy sauce, uh, tastes the same when it cooks in a certain way in high heat, that type of stuff. So, you can invent a complete different dish and call it Asian-ish.

Joe Rogan 36:58 Mm-hmm.

C.K. Chin 36:58 Right? You could put soy sauce and ginger and sesame seeds on a burger, and it's like, "Oh, there's something Asian about this thing." And it's like, yeah, but it's not Chinese food.

Joe Rogan 37:04 That's where things get weird, right? With fusions.

C.K. Chin 37:06 Right, right. (laughs)

Joe Rogan 37:07 Fusions are odd, like fusion cuisine.

C.K. Chin 37:11 I s- like the concept of fusion as an evolution of a dish as opposed to, like, just kinda-

Joe Rogan 37:18 A theme?

C.K. Chin 37:18 ... shoving stuff together.

Joe Rogan 37:20 Right.

C.K. Chin 37:20 You know? Like, there's no reason necessarily to make a Chinese lasagna and to try to make it one way or the other. But I think-

Joe Rogan 37:27 Have you thought about it? You sound, y- you're saying that like you might've thought about it.

C.K. Chin 37:30 I have thought about it.

Joe Rogan 37:31 (laughs)

C.K. Chin 37:31 But it's more of like, it's more of like a-

Joe Rogan 37:33 (laughs)

C.K. Chin 37:34 It's a, it's, it's like, well ...

Joe Rogan 37:36 What would you use for noodles?

C.K. Chin 37:38 Uh, well, Chinese people invented noodles.

Joe Rogan 37:39 Right. But I mean, like, what style?

C.K. Chin 37:40 So, yeah. We still have fl- so wide, flat rice noodles-

Joe Rogan 37:42 Mm-hmm.

C.K. Chin 37:43 ... or something like that. But, like, we don't eat a lot of cheese. Chinese people are, a lot of Asian people are naturally lactose intolerant (laughs) and, you know, just kind of stuff like that.

Joe Rogan 37:51 I think most people are naturally lactose intolerant.

C.K. Chin 37:53 That's true. Yeah. (laughs) For sure.

Joe Rogan 37:53 We're just shoving that delicious stuff down our faces.

C.K. Chin 37:56 For sure. For sure. It's worth it, though. Uh, it's worth it, I think, to me. I love some cheese. But at the end of the day, there's no... I mean, I think that you should ... I like the idea of thinking if a ... if somebody got here, met up, married, was in a community with some Italian folks, and then saw this and decided to use some Chinese flavors and ingredients to do it, but not just this chimera for no reason just to just force things together. Like, the idea of, like, I laugh a lot at the, the Asian chicken salad.

Joe Rogan 38:29 Mm-hmm.

C.K. Chin 38:29 You know?

Joe Rogan 38:30 Yeah.

C.K. Chin 38:30 And, and we're like, "Why is this Asian?" And then it's like, "Well, we put Mandarin oranges in it and wonton crisps and ginger." And you're like, "What?"

Joe Rogan 38:38 Where'd that come from, you think?

C.K. Chin 38:40 I have no... I think it was just marketing. I think it's just somebody goes-

Joe Rogan 38:44 Hm.

C.K. Chin 38:45 ... "Let's, let's just market as something exotic," and (laughs) it's, uh, whatever it is.

Joe Rogan 38:47 What's crazy is-

C.K. Chin 38:48 I have no idea.

Joe Rogan 38:48 ... how familiar it is.

C.K. Chin 38:49 It is.

Joe Rogan 38:49 That's like, it's such a familiar dish.

C.K. Chin 38:51 It is. But it's like my... No, uh, no Asian person I know had a grandparent that made that for them. My grandmother never was like, "Let's make salad tonight," and canned open up Mandarin oranges and-

Joe Rogan 39:00 Yeah, but that's weird-

C.K. Chin 39:01 ... whipped together this.

Joe Rogan 39:01 ... right? Where something like that just pops up.

C.K. Chin 39:03 Uh, yeah. This, this spontaneous inspiration in, in, in this world, and then Wendy's starts selling it.

Joe Rogan 39:09 And then someone... Yeah. It become, well, it becomes sort of-

C.K. Chin 39:12 Part of the psyche.

Joe Rogan 39:13 Yeah. E- e- ev- it just gets out there.

C.K. Chin 39:15 Yeah.

Joe Rogan 39:15 And then everybody knows what Chine- Chinese chicken salad is.

C.K. Chin 39:17 Yeah. And I think it, it also comes from this kind of comfort level, too. You know, I think that, like, there's certain really kind of safer things, and you have to kind of ease into it. Some people are very weird about food. They're not very adventurous, and they don't wanna try new things, and especially, there's like a lot of buyer's remorse for people where they're nervous about ordering something they don't like or anything like that. And so, I think that when you sit down-

Joe Rogan 39:41 Those people should stay home.

C.K. Chin 39:43 Does that make any...

Joe Rogan 39:44 Stay home.

C.K. Chin 39:45 But-

Joe Rogan 39:45 Stay home or just go to Gus' Fried Chicken. It's the same every time.

C.K. Chin 39:49 (laughs)

Joe Rogan 39:49 And it's delicious.

C.K. Chin 39:49 But then, but then for us, it's like, as a business, we're like, "Well, let's, let's give them something that's a little bit like..." You know, we still have, uh, fried rice on our menu that's just... I mean, if you want a chicken fried rice at Wu Chow, you can. There's a lot of better things, you know. But if that's what you've, you're used to eating, then let's, let's do it.

Joe Rogan 40:07 There might be better things, but sometimes not. Like, sometimes that's what you want.

C.K. Chin 40:11 That's what you want.

Joe Rogan 40:12 Yeah.

C.K. Chin 40:12 Right?

Joe Rogan 40:13 So it's just, you want-

C.K. Chin 40:13 So I don't judge.

Joe Rogan 40:13 ... just a nice fried rice.

C.K. Chin 40:15 Just... Right.

Joe Rogan 40:15 A little bit of egg, a little bit of whatever.

C.K. Chin 40:17 But Chinese, for fried rice, for us, for the culture, it is a leftover dish, by definition.

Joe Rogan 40:22 Oh, so it's like you take some of the food that's left over, you fry it up.

C.K. Chin 40:27 Right. Because the trick to good fried rice at home is day-old rice.

Joe Rogan 40:31 Oh.

C.K. Chin 40:32 You have to use day-old rice. We cook rice and then put it back in the fridge for the next day to cook our fried rice, because you want it to dry out, so then when you cook it with all this extra moisture and oil and soy sauce and everything like that, it plumps back up to normal, not mushy the next day.

Joe Rogan 40:50 Hm. That makes sense.

C.K. Chin 40:51 So, so it really is. So, so the intention is, I've got all these little scraps and bits and leftover little bits of the barbecue that we did or this little chicken dish that we had and we have, add an egg in there and s- have some old rice that we had from the night before, cook it up again, and then it's like a casserole. It's like a, it's like a leftover dish.

Joe Rogan 41:08 When you did Wu Chow, th- uh, one of the things that I, I really like about it is the, you have small dishes, so you order a ton of them.

C.K. Chin 41:17 That's right.

Joe Rogan 41:18 You know? I, I like that, because you get a, a gang of different flavors at your place.

C.K. Chin 41:24 That's right.

Joe Rogan 41:24 What, what made you go that, in that direction?

C.K. Chin 41:26 I mean, that is the culture. In Chinese, uh, th- when you say eat, in reality, the, the words that you literally say is ǔfàn, which means to, like, eat rice. So, in Chinese culture, you, the food all hits the middle of the table, and we each have our bowl of rice. And the intention is to just grab a little bit of this and eat it with the rice and a little bit of this and eat it with the rice. And that's kind of the thing. So, um, when you share all these different dishes, that's the intention. You always order six, seven different dishes. Like, when we eat out as a family, it's like we just order a big table full of food, and then we all have our own little rice bowl, and then we all just eat a little bit of everything. So, that was a very pure level of cultural way that we culturally eat that's more... Like, it s- it actually makes no sense for you and I to go, either you, me, and Jamie to go eat and say, "I'll get the, you know, I'll get the chicken and, you know, the, the beef with broccoli," whatever it is, and then for you to say, "Oh, that sounds good. I'll have that also." You know, that, that philosophy doesn't exist in, in, in, in Chinese culture. It's like, what are we ordering for the table, because we're all gonna have rice, and this is the dish that we wanna... If you, if there's something that you want, order for the table. I'll have some, too.

Joe Rogan 42:34 Hm.

C.K. Chin 42:35 And so, for me, it was very important to kind of do that. Matter of fact, Squiff's even has that philosophy.You know, I never liked that idea. I always ... I'm the guy at the, uh, when, if you and I were ... we were all eating dinner, and then you order the lamb chops, and I was like, "Oh, I was gonna get that. Well, I'll get something else," because I would like, let me, let's trade. Let's, let's share some of this. I don't, you know, if I... That, that concept is very kind of Western, as opposed to the kind of the Eastern way, which is we all kind of, it all hits the center of the table.

Joe Rogan 43:01 I always found that so odd that if someone wants something and another person at the table orders it, that person won't order it now.

C.K. Chin 43:08 Yeah. (laughs)

Joe Rogan 43:08 Just fucking order it.

C.K. Chin 43:10 Yeah.

Joe Rogan 43:10 Like, do you want the lamb chops? Order the lamb chops. We'll both have it.

C.K. Chin 43:13 Yeah. For me, it was just more of like, especially with new restaurants. Older restaurants, sure, you eat whatever what you want. But with new restaurants, I'm like, "I wanna try seven things on the menu."

Joe Rogan 43:21 Mm-hmm.

C.K. Chin 43:21 "I wanna try ... I wanna get a gamut of how this restaurant really is." And I can't obviously eat six different steaks. So, if we all each, if the six of us all get a different steak, and we all each get a little bit of it, and then at least we can all determine which one we really like at the end of the day. ............................ That's just ..........................

Joe Rogan 43:35 That might be like the most American style of restaurant is a steakhouse.

C.K. Chin 43:40 Yeah, a big slab of meat. (laughs)

Joe Rogan 43:41 Yeah.

C.K. Chin 43:41 The amount of meat that we eat in one sitting, yeah, nobody, no, uh, I don't think very many other cultures do either.

Joe Rogan 43:45 Unless like Argentina ...

C.K. Chin 43:47 Yeah. Yeah, yeah, yeah.

Joe Rogan 43:47 ... and a few ...

C.K. Chin 43:48 Yeah, ranchers.

Joe Rogan 43:48 ... South American. Yeah, Bra- in Brazil, of course, they have the churrascarias, which is-

C.K. Chin 43:53 Yeah.

Joe Rogan 43:53 ... amazing. That's my, one of my favorite ways to eat, because if you wanna get really full in 15 minutes-

C.K. Chin 43:58 (laughs)

Joe Rogan 43:59 You know?

C.K. Chin 43:59 It's a rapid fire.

Joe Rogan 44:00 Yeah.

C.K. Chin 44:01 Rapid fire.

Joe Rogan 44:01 If you go to like Fogo de Chao-

C.K. Chin 44:02 Yeah. (laughs)

Joe Rogan 44:02 ... you just sit down-

C.K. Chin 44:03 Yeah.

Joe Rogan 44:04 ... with the, those cards. It's a green on one side-

C.K. Chin 44:06 Yeah.

Joe Rogan 44:06 ... and red on the other, and just keep coming, keep coming-

C.K. Chin 44:08 Yeah.

Joe Rogan 44:09 ... with the food. It's, uh, it's also an amazing value, right, 'cause it's all you can eat.

C.K. Chin 44:14 For, I think for people like us-

Joe Rogan 44:15 Yeah.

C.K. Chin 44:15 It's ... You know, you take my sister there, she probably, she probably doesn't eat $48 worth of steak.

Joe Rogan 44:20 Right. That's true.

C.K. Chin 44:21 I think we p- we, we probably go in there and make them lose some money.

Joe Rogan 44:23 They also have great salad bars, too, right?

C.K. Chin 44:26 But don't you feel a little ... Do you feel a little guilty about filling up?

Joe Rogan 44:30 Uh ...

C.K. Chin 44:30 I have an uncle, I have an, I have an uncle that went to, uh, that when he'd go to the buffets, would just pick the most expensive thing-

Joe Rogan 44:36 (laughs)

C.K. Chin 44:36 ... and just eat nothing but that. Like, if there was cocktail shrimp, he's like, "I'm just gonna eat two pounds of cocktail shrimp." Don't fill up on rice. Don't get rolls. Don't get any of this filler. Vegetables, like, "Why are we eating vegetables?" It's like we ... I paid for it. I'm gonna make them get my money's worth. It was form over function, eh, function-

Joe Rogan 44:54 Yeah.

C.K. Chin 44:54 ... over form, sir.

Joe Rogan 44:55 I think then you're, you're a prisoner to your own frugality. (laughs)

C.K. Chin 44:58 (laughs) Yeah.

Joe Rogan 44:59 I'm, I'm there to enjoy food.

C.K. Chin 45:00 Yeah, for sure.

Joe Rogan 45:01 So, if I'm going to the salad bar, I'm, I'm looking for stuff that looks delicious.

C.K. Chin 45:04 Yeah, for sure.

Joe Rogan 45:04 I'm looking for olives and cheese and-

C.K. Chin 45:06 Yeah.

Joe Rogan 45:07 ... peppers, you know?

C.K. Chin 45:08 Yeah.

Joe Rogan 45:09 I'm looking for-

C.K. Chin 45:09 And, I mean, and th- and the, the, the skill that they do with the different, the picanha and the different s-

Joe Rogan 45:15 Mm-hmm.

C.K. Chin 45:15 And it's, and it's rare that you get to do this Pepsi challenge with nine different cuts of meat.

Joe Rogan 45:20 Right, right, right.

C.K. Chin 45:21 You know, I think that, you know, it's like I love watching, you know, when you sit there, and you're cooking this elk, and you knock it out perfectly. But, it's like, you are probably one of the few people that had the experience to sit there, and when you have ... You can taste different parts of the same animal.

Joe Rogan 45:33 Mm-hmm.

C.K. Chin 45:33 And, and of literally that same animal.

Joe Rogan 45:35 So you see-

C.K. Chin 45:36 Yeah.

Joe Rogan 45:36 ... that one animal, what the back strap tastes like, versus what the liver tastes like, versus what the s- shank tastes like, and stuff like that. Whereas when we're buying it from the store, that came from six different cows, probably, and you know ... Yeah. And th- the, that, the other part of it is you know for sure that you're dealing with a healthy animal.

C.K. Chin 45:53 That's right.

Joe Rogan 45:53 You're not, you're not like ... You know, some animals have abscesses and all sorts of weird-

C.K. Chin 45:58 Yeah.

Joe Rogan 45:58 ... problems, and they, you know, cut that part out.

C.K. Chin 46:00 Yeah.

Joe Rogan 46:01 And, you know, who knows what's-

C.K. Chin 46:02 Yeah.

Joe Rogan 46:02 ... flowing through that animal's body.

C.K. Chin 46:04 Yeah. And we were talking about it earlier. I think that there is a level of respect that comes from that. I think there's a lot of people are kind of in denial of the process of hard harvesting-

Joe Rogan 46:12 Yeah.

C.K. Chin 46:12 ... an animal.

Joe Rogan 46:13 Yeah, we were talking before the podcast about some folks, they get upset at your restaurant if you serve them a fish with the head on it, which is-

C.K. Chin 46:20 You know.

Joe Rogan 46:20 ... crazy.

C.K. Chin 46:21 Yeah. And you just don't wanna come to ... You don't wanna look face to face with, like, the cruelty that is that we are har- you know, that we are part of this top of the food chain, rather than the bottom of the food chain.

Joe Rogan 46:32 There is nothing more cruel than the fucking ocean.

C.K. Chin 46:35 (laughs)

Joe Rogan 46:35 The ocean is the cruelest place in the world. It's just-

C.K. Chin 46:37 Yeah, constant screaming. (laughs)

Joe Rogan 46:39 Yeah, it's just murder soup.

C.K. Chin 46:40 Yeah, exactly. (laughs)

Joe Rogan 46:41 It's like a giant bowl of murder. They're just-

C.K. Chin 46:43 Yeah. (laughs)

Joe Rogan 46:44 ... all running around eating each other, n- like, what, what percentage of ocean creatures eat other ocean creatures?

C.K. Chin 46:50 It's based com- strictly on size, pretty much, right?

Joe Rogan 46:52 Yeah.

C.K. Chin 46:53 It's like rea- literally anything that's th- What is ... There's a saying, "There's always a bigger fish." Like, there's, like, the, the, that is ... In the ocean, like, you just, you, you are, you are completely in the food chain. You're in a highway of food chain.

Joe Rogan 47:04 Yeah, it's just a wild place in that regard-

C.K. Chin 47:08 Right.

Joe Rogan 47:08 ... that most of those things are eating other things that are alive.

C.K. Chin 47:13 Yeah.

Joe Rogan 47:13 Like, most of them.

C.K. Chin 47:14 And we have to be ... I think that that's even, again, even in our role as humans and stuff like that, that's ... We should come to grips with that.

Joe Rogan 47:24 No, no, no.

C.K. Chin 47:24 I think, uh, there's, I think there's some respect to that. I think that there is something that's why ... I remember at SWIFTS, we used to get chickens from this, uh, local farm kind of right outside of, like, San Antonio. And my chef came up, we came up with a, a chi- a fried chicken dish that really kinda took off. And I remember one time it was sold so many, we had to order up in the middle of the week. We're like, "Hey, we need some more chickens," you know. And they're like, "We're out." "What, what do you, what do you mean? Until when?" He's like, "Until these chicks-

Joe Rogan 47:54 (laughs)

C.K. Chin 47:55 ... become chickens. We don't have any more chickens." It's a finite resource. And it's like the concept of, like, it should be a finite resource. We shouldn't have an unlimited-

Joe Rogan 48:04 Right.

C.K. Chin 48:04 ... amount of chicken. Like, you should run out of stuff. Like, that's, that's the thing. I ... Do you know that there's a wings shortage right now? Have you noticed that?

Joe Rogan 48:11 Is there?

C.K. Chin 48:11 Yeah. There's, uh, uh, apparently, I don't know the exact reasoning for it, but, like, Wingstop is now called ... they have Thighstop 'cause they're doing fried thighs now with ...

Joe Rogan 48:20 Why are there more thighs than there are wings?

C.K. Chin 48:22 Well, how many wings do you sit down in a sitting? How many wings do you eat, and how many thighs would you eat, and-

Joe Rogan 48:27 It's just be- the amount of people using it?

C.K. Chin 48:30 Right.

Joe Rogan 48:30 Yeah.

C.K. Chin 48:30 And so all of a sudden, at one ... You know, b- a bird still has only two of each.

Joe Rogan 48:35 Mm-hmm.

C.K. Chin 48:36 But I can ... When, if I ate tw- 20 wings in a sitting, I just-... decimated. I just had 10 birds worth of wings.

Joe Rogan 48:43 And what have they been doing with the thighs all this time?

C.K. Chin 48:45 Well, other fried chicken restaurants and whatever it is.

Joe Rogan 48:48 Hmm.

C.K. Chin 48:48 And so, it was, for whatever reason, there's this crazy wing shortage.

Joe Rogan 48:51 It is kinda crazy that there's parts of the chicken that merit a whole restaurant.

C.K. Chin 48:56 Yeah. (laughs)

Joe Rogan 48:56 Right?

C.K. Chin 48:57 Yeah, yeah. (laughs)

Joe Rogan 48:57 Like, there's no chicken neck restaurants.

C.K. Chin 48:59 Yeah, but there should be. Chicken necks are dope.

Joe Rogan 49:01 Chicken necks are good.

C.K. Chin 49:02 Yeah. (laughs)

Joe Rogan 49:02 But there are chicken wing... Well, but meanwhile, I got news for you, thighs are better.

C.K. Chin 49:07 Yeah, a lot more meat.

Joe Rogan 49:08 They're meatier, juicier.

C.K. Chin 49:09 More meat, juicier. But there is a, there is something to be said about ratio. Something to be said about the crisp to, to whatever. The ease-

Joe Rogan 49:16 Yeah.

C.K. Chin 49:16 ... of the handle and-

Joe Rogan 49:17 That's true.

C.K. Chin 49:17 ... and that kind of... You know, that, there's, there's a reason for it. I don't necessarily, you know, it's, uh... I don't think that there's a better or worse. I think that it's, again, it's just something that we just have come, grown accustomed to.

Joe Rogan 49:31 Wings are also one of the rare things that are mostly spicy. Like... Right?

C.K. Chin 49:36 (laughs) Yeah.

Joe Rogan 49:36 It's like one of the... Especially when it comes to American foods, it's one of the rare foods that, most of the time, people get them spicy.

C.K. Chin 49:42 Yeah.

Joe Rogan 49:43 Like, buffalo wings.

C.K. Chin 49:44 Yeah.

Joe Rogan 49:45 You know?

C.K. Chin 49:45 And I think that that's one of the things I was talking about how we're, um... I think that there is something to be said about when the f- if you're the first person, which is rare to be, I think, in this day and age. It's like, you know how-

Joe Rogan 49:56 Yeah.

C.K. Chin 49:56 It's like really hard to invent stuff now-

Joe Rogan 49:57 Right.

C.K. Chin 49:58 ... I feel like because we've just invented so much. And so the idea... Like there's um, there's a Japanese dish called tsukemen, which is a type of ramen. It's like a dipping ramen where you take the, you have the sauce, the broth over here and then you actually dip the, the noodles separate from the broth and you eat it. It's almost like a French dip kind of-

Joe Rogan 50:16 Hmm.

C.K. Chin 50:16 ... process. Like a, it's like a mix between, like, soba noodles and, and ramen.

Joe Rogan 50:20 So is there like a, a noodle with no broth at all?

C.K. Chin 50:23 Right. And then you have a really concentrated ramen broth and then you dip it in-

Joe Rogan 50:27 And you dip it before you eat.

C.K. Chin 50:28 And then you eat it.

Joe Rogan 50:28 Oh.

C.K. Chin 50:29 And so you think about it and when I've t- had it, being ignorant of the, the invention of it, uh, you know, you'd think that, "Wow, this is, was..." Like s- soba noodles that people have been doing it for hundreds of years. The dude that invented that dish is alive. His shop is in Japan right now. Like he's, it's like in the '70s or something. It's just weird that somebody could invent... Like if you just walked and met the guy who decided to sell chicken wings-

Joe Rogan 50:50 Right.

C.K. Chin 50:50 ... from the Crown, the Anchor Pub, whatever, the Anchor Blub in B- in Buffalo.

Joe Rogan 50:54 Well, who is the guy that invented the buffalo wing?

C.K. Chin 50:57 There's a, I think it's the, the Anchor Pub.

Joe Rogan 50:59 Is that what it is?

C.K. Chin 51:00 In Buffalo.

Joe Rogan 51:01 I wonder how the fuck that came about because it's a very distinctive flavor.

C.K. Chin 51:05 Yeah.

Joe Rogan 51:05 Like buffalo sauce.

C.K. Chin 51:06 Frank's, Frank's RedHot & Butter.

Joe Rogan 51:07 Yeah.

C.K. Chin 51:07 Yeah.

Joe Rogan 51:08 Is that what it is?

C.K. Chin 51:08 Yeah.

Joe Rogan 51:09 That's all it is?

C.K. Chin 51:09 Classically, yeah. Frank's RedHot & Butter.

Joe Rogan 51:11 Yeah, 1964.

C.K. Chin 51:13 (laughs) Yeah.

Joe Rogan 51:13 Wow.

C.K. Chin 51:13 It's like within a lifetime, like y- you know?

Joe Rogan 51:15 Yeah.

C.K. Chin 51:16 It's just wild to think like, oh yeah, I know the guy. He invented buffalo wings.

Joe Rogan 51:18 And, and then the celery people got involved and said, "Listen, there's a little place at the table for us."

C.K. Chin 51:23 (laughs) Yeah.

Joe Rogan 51:23 "I got my friends, the carrots. Come on. We gotta pretend we're eating healthy here."

C.K. Chin 51:28 Yeah. Yes. Let me take-

Joe Rogan 51:29 Right?

C.K. Chin 51:29 ... take down 48 fried chickens and-

Joe Rogan 51:32 But it is a good combo, right? The celery and the carrots, they are nice with-

C.K. Chin 51:39 (laughs)

Joe Rogan 51:39 ... the buffalo wing, right?

C.K. Chin 51:40 Yeah.

Joe Rogan 51:40 It works.

C.K. Chin 51:41 And it, it's also an excuse to consume a lot of ranch and blue cheese.

Joe Rogan 51:45 You know, it's blue cheese with wings or go fuck your mother. Do you know that?

C.K. Chin 51:49 I didn't know that, but-

Joe Rogan 51:49 Yeah.

C.K. Chin 51:50 Okay, good to know.

Joe Rogan 51:50 You gotta ask Joey Diaz.

C.K. Chin 51:51 I'm gonna write that down. (laughs)

Joe Rogan 51:52 Yeah. He has a T-shirt.

C.K. Chin 51:54 (laughs)

Joe Rogan 51:54 It's a famous Joey Diaz quote. Yeah, he fucking classically hates ranch.

C.K. Chin 51:59 Yeah, I think... But it's just, you know, to, to calm the spice down, I think, at the end of the day.

Joe Rogan 52:03 Ranch?

C.K. Chin 52:04 Yeah, I think it does.

Joe Rogan 52:05 Yeah, but blue cheese tastes better. Mm-hmm.

C.K. Chin 52:07 I do, I agree. I'm a blue cheese guy.

Joe Rogan 52:08 You don't think so? I didn't try it. Yeah. Jamie's from Ohio. Yeah.

C.K. Chin 52:11 (laughs)

Joe Rogan 52:11 It's fucking Midwestern people, bro. Dairy. Well, put ranch on everything. Well, doesn't ranch have dairy? Put ranch on everything. But ranch is dairy. That's what I'm saying.

C.K. Chin 52:18 Put ranch... I know, I know, I know, but it's like, that's like, it's like mold though. It's not like-

Joe Rogan 52:21 No. It's not good. Not, but it's not mold. It's delicious. How dare you?

C.K. Chin 52:25 Blue cheese is mold.

Joe Rogan 52:26 You son of a bitch. Listen to him. It stinks. What? Who are you? What have you done with Jamie?

C.K. Chin 52:32 (laughs) But yeah, but that's it, but that's, we're talking about is that there's pur- there's a... Food is weird in that way.

Joe Rogan 52:38 Yeah.

C.K. Chin 52:38 I think that people have... There's purists-

Joe Rogan 52:40 Mm-hmm.

C.K. Chin 52:41 ... out there that say this is... Like I said, I don't care if you like it this way or not.

Joe Rogan 52:45 Right.

C.K. Chin 52:45 This is the way it's supposed to be.

Joe Rogan 52:47 Right. There's people that get angry if you use a steak sauce.

C.K. Chin 52:50 Yeah. Or people who, like, insist that, you know, hot dogs are not meant to be eaten with ketchup.

Joe Rogan 52:54 Yeah, that's a weird one 'cause hot dogs with ketchup on them are pretty fucking good.

C.K. Chin 52:59 That's true.

Joe Rogan 52:59 Like I'm a classic guy. I like a dark spicy mustard and I like sauerkraut.

C.K. Chin 53:04 Right.

Joe Rogan 53:04 Those, that combo-

C.K. Chin 53:06 Yeah.

Joe Rogan 53:06 ... with a real hot dog is pretty fucking good. But there's nothing wrong with a little ketchup on a hot dog. Tastes good.

C.K. Chin 53:13 And that's the, the judgment that comes is a very strange thing to me.

Joe Rogan 53:17 Yeah.

C.K. Chin 53:18 You know? But I- I'm one of those people that I- I try to experience it from both ways. I was- I wanna say, "Let me try it how you wanna have it, how you wanna serve it." And then once I've done that, it's like, then, uh, y- you know, all no holds barred. I can do-

Joe Rogan 53:35 Then there's a-

C.K. Chin 53:35 ... do whatever you want. Right.

Joe Rogan 53:36 There's the opposite contention saying the mustard on the hamburger, a lot of people get upset at that.

C.K. Chin 53:41 Really?

Joe Rogan 53:41 They do not like the mustard on the hamburger.

C.K. Chin 53:45 (laughs)

Joe Rogan 53:45 It becomes an issue.

C.K. Chin 53:46 It's, it is one of those things that I don't... I mean, I think if you were to get deep with it, it's an interesting phenomenon that happens where, where what... Like don't, uh, there's one a saying that people say, "Don't yuck my yum." Right?

Joe Rogan 53:59 I've never heard that one before, but-

C.K. Chin 54:00 Yeah, yeah. Don't, don't yuck my yum.

Joe Rogan 54:00 ... I'll use it. (laughs)

C.K. Chin 54:02 You know? And it's like, that's the thing. It's like I don't understand that.

Joe Rogan 54:05 Right.

C.K. Chin 54:05 That we do that a lot as a society. We, we yuck each other's yum in a very weird way, in a very consistent and broad way where you can go up to somebody and if somebody is w- wearing stripes and polka dots and you sit there and go, "What are you doing?" You know-

Joe Rogan 54:20 Hmm.

C.K. Chin 54:20 ... whatever it is, and he's like, "Why does it matter to you?"

Joe Rogan 54:22 Yeah.

C.K. Chin 54:23 Like y- it's like, you know, is it what Jay-Z said that? It's like, "What you eat don't make me shit." You know? And it's like...

Joe Rogan 54:28 I think that's R. Kelly.

C.K. Chin 54:30 Is that R. Kelly?

Joe Rogan 54:30 Yeah. What, yeah. "What they eat don't make us shit, real talk."

C.K. Chin 54:35 Maybe.

Joe Rogan 54:36 I think it's-

C.K. Chin 54:36 It might be R. Kelly.

Joe Rogan 54:37 Isn't it? Real talk.

C.K. Chin 54:39 Yeah. You might be right.

Joe Rogan 54:40 Yeah.

C.K. Chin 54:40 But it, but the idea is-

Joe Rogan 54:41 (laughs)

C.K. Chin 54:41 But that's the concept. It's like I don't understand that. Like, you know-

Joe Rogan 54:44 Yeah.

C.K. Chin 54:45 ... I- I think especially chefs and... They get, people get really offended by it.

Joe Rogan 54:48 Right.

C.K. Chin 54:48 You know, you get a steak and you wanna put ketchup on it. It's like...

Joe Rogan 54:50 Yeah.

C.K. Chin 54:51 You know? It's off- e- people take offense to it. I'm just like, "At the end of the day..."

Joe Rogan 54:53 I take offense to that.... if I cook steak at home, my kids wanna use ketchup, I'm like, "Oh, my God."

C.K. Chin 54:59 (laughs)

Joe Rogan 54:59 I just look at the sky.

C.K. Chin 55:01 Yeah.

Joe Rogan 55:01 Look away, look away.

C.K. Chin 55:03 Yeah.

Joe Rogan 55:03 Let them do it, let them do it.

C.K. Chin 55:04 It's, to me, it's, there is a concept, I do get a little bit perturbed if somebody orders a well-done steak.

Joe Rogan 55:11 (smacks lips) That's gross.

C.K. Chin 55:13 Right? Because to me, I'm like, "You just don't like steak, I think."

Joe Rogan 55:16 Yeah.

C.K. Chin 55:16 I think at the end of the day, like, we get- get a beef short rib, get a braised short rib-

Joe Rogan 55:20 Some people-

C.K. Chin 55:20 ... that we cook for 10 hours.

Joe Rogan 55:21 ... like that crispy outside, though.

C.K. Chin 55:23 Well, you could get that without cooking until July.

Joe Rogan 55:25 I agree. Listen-

Narrator 55:26 Jay-Z, 2001.

Joe Rogan 55:27 Oh.

Narrator 55:28 Carmel City.

Joe Rogan 55:28 Well, when was Real Talk?

Narrator 55:30 Uh, Real Talk I think was after that?

Joe Rogan 55:33 So R. Kelly ripped off Jay-Z? Is that what we're saying here?

C.K. Chin 55:35 Well, yeah. When I Google it-

Narrator 55:36 'Cause lots of people are saying it, but probably because Jay-Z said it.

Joe Rogan 55:39 W- well, let's go to Google R. Kelly Real Talk. When did that come out? 'Cause I, that's where I know it from.

Narrator 55:47 He does say it in that.

Joe Rogan 55:49 Right, but-

Narrator 55:49 2007.

C.K. Chin 55:50 2007.

Joe Rogan 55:50 Oh. How dare R. Kelly?

C.K. Chin 55:53 (clears throat) God, he just adds onto his-

Joe Rogan 55:55 Yes, his crimes.

C.K. Chin 55:56 ... his crimes. (laughs)

Narrator 55:57 (laughs)

Joe Rogan 55:57 Stole from Jay-Z. How dare he?

C.K. Chin 56:00 Yeah. But, you know, I think that, i- again, it's that, that kind of concept of, at the restaurants and stuff. It's still, at the end of the day-

Joe Rogan 56:07 Mm-hmm.

C.K. Chin 56:08 ... I try to remember I'm in the hospitality industry. I'm there to make you comfortable.

Joe Rogan 56:12 Right, right. Of course.

C.K. Chin 56:12 If that's what you want, it, it is what you want. But ...

Joe Rogan 56:15 There's some other combos that are interesting, right, like, uh, fish and chips has to have tartar sauce but occasionally a little vinegar.

C.K. Chin 56:23 Malt vinegar.

Joe Rogan 56:24 Yeah.

C.K. Chin 56:24 Yeah.

Joe Rogan 56:25 You know? Like, there's, like, very specif-

C.K. Chin 56:27 Yeah.

Joe Rogan 56:27 That's a very specific, narrow window.

C.K. Chin 56:30 And a very strange condiment, because y- you don't sprinkle vinegar on very many things.

Joe Rogan 56:35 On anything.

C.K. Chin 56:36 I mean, oil and vinegar, maybe.

Joe Rogan 56:38 Yeah, on salad.

C.K. Chin 56:39 Yeah.

Joe Rogan 56:39 But some people like it with fries. That's an English thing.

C.K. Chin 56:42 It's an English thing.

Joe Rogan 56:43 They like e- eng- they like it.

C.K. Chin 56:43 Well, they went to war over salt.

Joe Rogan 56:45 Right.

C.K. Chin 56:46 You know?

Joe Rogan 56:47 Right.

C.K. Chin 56:47 It's ...

Joe Rogan 56:47 They still remember that shit.

C.K. Chin 56:49 Yeah.

Joe Rogan 56:49 Yeah.

C.K. Chin 56:49 And, and, and it's like, that's kind of one of those things. Like, you know how good ... Like, you know how, like, whack your food must be to add vinegar as the first, like, your first choice, and then it just makes it better? But I love-

Joe Rogan 57:00 Yeah, but, but fries with vinegar are pretty-

C.K. Chin 57:02 It's good.

Joe Rogan 57:02 ... goddamn good.

C.K. Chin 57:03 It's really good. And, and unexpected. I would've never done it.

Joe Rogan 57:06 And so is fish and chips.

C.K. Chin 57:07 Yeah.

Joe Rogan 57:07 Fish and chips with vinegar are pretty good.

C.K. Chin 57:09 I love thinking about origin of food like that.

Joe Rogan 57:13 Mm-hmm.

C.K. Chin 57:13 I always think about the first person that fried something. Like, if we think about it, and you might know, and, like, this is, this is what I admire about you, that, uh, you've talked to so many people that you, you've, you've, like, really have probab- you know, you have this wealth of, of experience. So, like, had to have been the first stuff before you started cooking, you had to harness fire, so you just, you probably dried stuff first, right? Just in the wind. Look at it-

Joe Rogan 57:37 Yeah, they probably cut things thin and hung them from trees and stuff, right?

C.K. Chin 57:40 Just so they won't spoil, right? That's gotta be one of the first things.

Joe Rogan 57:41 Like, they do a lot of that in Mexico.

C.K. Chin 57:43 Yeah. And then, and a lot of the cultures that ... The longer-reign cultures. And then somehow we harnessed fire, and then we started roasting stuff. And then boiling had to come after that, because you had to have some sort of vessel to boil water-

Joe Rogan 57:55 Right.

C.K. Chin 57:55 ... which has got to be fundamentally crazy to think of how, who, who could do that.

Joe Rogan 57:58 Right.

C.K. Chin 57:58 And then somebody accidentally tried to boil something in a bunch of rendered beef fat or something and realized it made shit crispy and ...

Joe Rogan 58:08 Mm, right.

C.K. Chin 58:09 How mind-blowing must have that been? Like, imagine if you just lived your entire life and didn't have a french fry until you were 40-something years old.

Joe Rogan 58:18 Right. Like, when was that invented? Like, boiling things in oil and then battering them first and then boiling them in oil to make a nice crispy outer layer?

C.K. Chin 58:28 Right. Well, I mean, potatoes will get crispy without battering.

Joe Rogan 58:30 Right.

C.K. Chin 58:30 And then somebody got really, ah-ha, and started, "Let's, let's fry more stuff. Let's do-"

Joe Rogan 58:35 Yeah.

C.K. Chin 58:35 "Let's throw other stuff in here and see."

Joe Rogan 58:37 Do you think potatoes were the first thing that people boiled?

C.K. Chin 58:39 I don't know. I, I've, I've never-

Joe Rogan 58:41 Like, in a, in a oil like that?

C.K. Chin 58:43 You know, it's like, I, I, I-

Joe Rogan 58:44 'Cause potatoes, they boiled in water.

C.K. Chin 58:46 I would think so, but I really think that ... I don't know if potatoes are difficult to ... Again, if you really look at it, I think if you talk to somebody who, who knows the, the, the history of this kind of stuff, I don't know the, the growth, the, the, the trajectory of, of agriculture as to, to when potatoes were even, you know ...

Joe Rogan 59:05 Right.

C.K. Chin 59:05 ... first grown. So I don't know, you know, who knows. Uh, but, but, yeah, there's just stuff like that, like the first person who accidentally made popcorn or something like that, you know?

Joe Rogan 59:13 Well-

C.K. Chin 59:13 Got real hot and then started walking out to a field after a fire and then found a whole field covered in ...

Joe Rogan 59:19 Well, wild tubers. People have been eating wild tubers for a long time.

C.K. Chin 59:23 Yeah.

Joe Rogan 59:23 Just roots.

C.K. Chin 59:24 Right.

Joe Rogan 59:24 Right? And then they figured out, "Oh, these roots are, like, fat and juicy."

C.K. Chin 59:28 (laughs)

Joe Rogan 59:28 Or, like, carrots.

C.K. Chin 59:29 Yeah.

Joe Rogan 59:29 "You know, these are sweet and delicious."

C.K. Chin 59:30 Yeah.

Narrator 59:30 Would it be better to cook in oil than dirty water?

C.K. Chin 59:34 (smacks lips) Yeah.

Joe Rogan 59:37 Um, yeah.

C.K. Chin 59:38 Arguably.

Narrator 59:39 'Cause if they just had no clean source of water around-

C.K. Chin 59:42 Yeah.

Narrator 59:42 ... maybe it was just like, "Let's-"

Joe Rogan 59:43 Maybe.

Narrator 59:43 "What else can we cook s- stuff in?"

C.K. Chin 59:45 Yeah.

Joe Rogan 59:45 But that's probably why they started boiling water in the beginning, because the water was dirty.

C.K. Chin 59:50 Realizing that people were ... Yeah, people weren't dying as much after you boil it first.

Joe Rogan 59:52 Yeah. I bet, like, literal, like, mud and stuff would've been in there that it couldn't-

C.K. Chin 59:55 Yeah, that you can't filter. You can't filter out.

Narrator 59:56 That you couldn't get out.

Joe Rogan 59:57 You know, like, blood and s- not, like, parasites 'cause they didn't know what it does.

C.K. Chin 59:59 Right. Yeah.

Joe Rogan 59:59 Yeah. Like, when did they figure out water filtration?

Narrator 1:00:02 Not ... It was recent.

C.K. Chin 1:00:03 Yeah.

Joe Rogan 1:00:03 (laughs) Yeah, recently.

Narrator 1:00:05 Last hundred years.

Joe Rogan 1:00:05 Recently.

C.K. Chin 1:00:07 (laughing) Recently.

Joe Rogan 1:00:07 I wonder, you know?

C.K. Chin 1:00:07 Thursday.

Narrator 1:00:08 (laughs)

Joe Rogan 1:00:08 'Cause now, now they got it down to a lot of guys that go camping, they'll bring these, uh, water filter pumps.

C.K. Chin 1:00:15 Yeah.

Joe Rogan 1:00:15 And so they can pull up to a puddle and pump through this filtration pump.

C.K. Chin 1:00:18 Yeah. Well, they have that straw. There's that, that LifeStraw-

Joe Rogan 1:00:21 Mm-hmm.

C.K. Chin 1:00:21 ... that you're supposed to carry around that filters ... It's, it's amazing.

Narrator 1:00:23 Yeah.

Joe Rogan 1:00:23 I mean-

C.K. Chin 1:00:24 You know what's even crazier? The UV wands. So you'll take, like, some water from a puddle like this. Yeah. And you have a UV wand, and you just stir the UV light through the water for- Dang. ... you know, X amount of minutes, and it kills everything. The problem is, it still tastes like cow piss or whatever the fuck you're actually drinking. But you won't die from whatever that is. Yeah.

Joe Rogan 1:00:44 It's a survival thing.

C.K. Chin 1:00:45 Yeah.

Joe Rogan 1:00:46 It'll kill all the parasites.

C.K. Chin 1:00:48 I mean, say what you will, I think that's one thing that, uh, this, this whole last couple years put in perspective, is like we really-... you know, we're living in a pretty magical time. Like, it's really still the best it's ever been, you know?

Joe Rogan 1:01:00 Oh, it's incredible. I mean, even with the pandemic. Look, when, when you, we think about how many people got really, really sick during this pandemic and, but survived through the magic of modern medicine, and then learned at the end of it, like, "Wow, how valuable is my health? I'm gonna start doing something, I'm gonna start walking every day. I'm gonna start eating he-" I mean, a lot of people went right back to eating bullshit.

C.K. Chin 1:01:24 Yeah.

Joe Rogan 1:01:24 A lot of people, a lot of people got real close to death and they were real scared and they went right back to being fucking sloppy. And it's sad, but a lot of people didn't.

C.K. Chin 1:01:33 That's right.

Joe Rogan 1:01:33 A lot of people just started recognizing, "You know what? I am more robust w- if I'm thinner, if I'm healthier, if I'm eating good food and I'm taking in nutrients and vitamins-"

C.K. Chin 1:01:42 Yeah.

Joe Rogan 1:01:42 "... and I'm exercising on a regular basis, the quality of my life improves. I'm more resilient." And if something does happen, you bounce back far quicker. And if there's anything that we learned from this pandemic, it's that.

C.K. Chin 1:01:54 It cre- it increases your odds, at least.

Joe Rogan 1:01:56 Oh my God, by a giant leap.

C.K. Chin 1:01:58 Yep.

Joe Rogan 1:01:59 I mean, they, they, there's, there's all, all sorts of disputes about the numbers, but at least at one point in time, it was 78% of the people who were in the ICU with COVID were obese. 78% is a big fucking number, man.

C.K. Chin 1:02:12 And it's also like, I think that, um, psychologically speaking, I think that also, I mean, it slowed us a lot down, I think.

Joe Rogan 1:02:19 Mm-hmm.

C.K. Chin 1:02:19 I think there's kind of, there's a lot of stuff that, that takes, you know, having a flat tire to, to, to, to get some of these people off, pull off to the side of the road for a second.

Joe Rogan 1:02:27 Yes.

C.K. Chin 1:02:28 And, um-

Joe Rogan 1:02:28 Yes.

C.K. Chin 1:02:29 Yeah. I rememb-

Joe Rogan 1:02:29 Well, just me last week, you know? I was sick last week.

C.K. Chin 1:02:32 Yeah.

Joe Rogan 1:02:33 And the first couple-

C.K. Chin 1:02:34 Glad you're better, by the way.

Joe Rogan 1:02:34 ... of days, thank you, the first couple of days, all I thought about was like, "Okay, now I get a little break." I mean-

C.K. Chin 1:02:39 Yeah.

Joe Rogan 1:02:39 And then while I was having that little break, I was like, "Why do I live so crazy?" You know, "Why do, why am I so, jamming so many lives into one life?"

C.K. Chin 1:02:49 Mm-hmm.

Joe Rogan 1:02:49 You know? Because it's kinda what I'm doing. I'm kinda jamming, like, multiple lives into a single life.

C.K. Chin 1:02:54 Yeah.

Joe Rogan 1:02:54 And it seems like that's the only way I'm legitimately satisfied, which is very odd.

C.K. Chin 1:03:00 And I think it's part and parcel with your success, though. I think that you talk about the, the, the wherewithal to do that is also the wherewithal for you to do what you do. You know, I've got a, I have a lot of friends of mine that have come up to me over the years and they've talked to me and asked, wanted advice about opening up their own bar or whatever like that, but these guys also still sleep till 3:00 in the afternoon. I was like-

Joe Rogan 1:03:18 (laughs)

C.K. Chin 1:03:18 ... "I've had 10 meetings already." You know what I mean?

Joe Rogan 1:03:20 Yeah.

C.K. Chin 1:03:20 Like, what are you... Like, you're never gonna do... If you don't live that kind of... If, if you don't have that drive, then, I mean, I don't know how to get that for somebody. It's just like, the opposite is true for fitness for other people, like why do people that get up at 5:00 in the morning get a workout in, like yourself and all those... And I'm just like, if I don't ha- like, I can't complain about not being in this tip-top shape if I don't have the wherewithal for me to kinda do that kind of stuff, to devote to that kind of thing.

Joe Rogan 1:03:43 There's a very clear and easy method for developing that, though. You can do it, and this is the way you do it. You