Space Coast Podcast Network
Enjoy a medley of shows from different hosts in the Space Coast Podcast Network. Huge thanks to all of our partners: PlacePROS, INI Productions, LLC, Brevard Local and Apocalypse Coffee Roasters for all your support.
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Space Coast Podcast Network
The Art of Heat: Exploring Tu Madres Hot Sauce with Founder Ricky
Meet Ricky, the familiar friendly face who's been pouring perfect pints at Intercoastal Brewery for years, now making waves in the local food scene with his artisanal hot sauce brand, Tu Madres. This episode takes you behind the label to discover how a casual conversation about selling homemade salsa transformed into a thriving local business with distribution across Brevard County.
What started as a simple side hustle quickly evolved when Ricky's business partner Angelina stepped in to formalize the venture. Together, they've created a hot sauce that stands out in a crowded market by focusing on fresh, local ingredients without artificial preservatives or stabilizers. Their flagship carrot habanero sauce delivers a perfect balance of heat and flavor that enhances rather than overwhelms food—from morning eggs to seafood to tacos from the local Mexican market.
The conversation delves into broader food trends as Ricky and host Jesse Hall discuss how consumer preferences are shifting toward cleaner ingredients and more authentic flavors. They explore the evolution of hot sauce culture from pure novelty "challenge" products to more sophisticated, flavor-forward offerings. The episode also reveals Ricky's upcoming projects, including a bacon-infused chipotle sauce debuting at the Bacon Beer Bash and his creative ventures beyond the culinary world—a found footage horror film he's producing with local talent in the EGAD district.
Whether you're a hot sauce aficionado, a supporter of local businesses, or simply someone who appreciates the creative spirit of the Space Coast, this episode offers a flavorful journey through one entrepreneur's passion project. Find Two Madres at local retailers including Thrive Local, Pineapples, Urban Prime, and Forgotten Block Butcher Shop, or follow them on Instagram @321tumadres to discover where they'll pop up next.
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live in the studio once again. I'm your host, jesse Hall, with Space Coast Eats, and, yeah, it's been a minute since we've recorded and it's just great to be back in the studio. And this is our new studio at Space Coast Creative Center, right here in the heart of Melbourne, right by the mall, in the Oaks Plaza where the Hemingways and Oaks Theater is and so forth. Come on, visit. The Space Coast Creative Center is for everybody, especially if, of course, you're in the creative industry. If you're in the creative space, we welcome you. It's a great membership and, you know, just really proud to have our podcast right here, surrounded by all these other great, talented agencies and individuals. But, real quick, got a new sponsor, got to give them a shout out. I'm going to have all kinds of pictures over here or over here in post. I'll do some cool editing because I got some really fun videos and pictures.
Speaker 1:It's Asian Time Restaurant. Jimmy the owner great guy, class act has Asian Time. They are located in the Fresh Market Plaza, right there on Wickham Road in Suntree Can't miss it. It's all the way to the south side of the plaza. And full bar lunch, dinner, takeout, you name it. Beautiful sushi menu, unbelievable plate presentations. Again. I'm going to have all kinds of photos on either side of me. We'll figure it out, but at the end of the day, go see Jimmy. Go see Asian Time and consider them for all of your Thai, japanese type cuisine Again, amazing sushi, beautiful fish, really good sake collection, full bar with all kinds of signature cocktails and so forth. They're waiting for you. Go see them and tell them. Jesse at Space Coast Eats sent them again Asian Time Cuisine. Go see them.
Speaker 1:But yeah, this has been a guest. I've been chasing all around town. He's super busy, pours a great beer and we built a relationship at his day job over at Intercoastal Brewery right down in O'Galley in the O'Galley Art District. Can't miss it. Intercoastal Brewery. Now with a couple different locations, we'll get into them a little bit more, but over the years Rickey has always been just a lot of fun, always with a smile, always having a great time over there and treating everybody like gold. And if you have yet to go to Intercoastal, I definitely welcome you to go hang out. They always have something fun, I think on this Wednesday night they usually have like a run club, but they have farmer's markets, they have yoga. I've been there for so many other things than just drinking beer. It's really like a community destination kid-friendly, pet-friendly. Go hang out, they're a blast.
Speaker 1:Recently learned that this young man is going from beer tender to a novelty sauce, hot sauce specifically. Uh, creator, and and I just was like man. We got to talk about this because people know you for pouring a great beer and being, you know, just someone who people can look forward to as one of the many great staff over intercoastal. And now and now he's again doing his own thing and he's got some wild flavors. Today we're going to check out one of his signature sauces and I'm going to let him introduce that as well. Tell him what happened as far as going from a beer to now a hot sauce proprietor. Where's that transition lead? Or maybe one wasn't from another, maybe one was just out of another? Maybe, you know, one was just out of necessity. Maybe he just couldn't find a really good hot sauce. I had to make his own. So we're going to learn more from Ricky. I want to welcome him. What's up, buddy? He also brought some tacos that we're going to go and enjoy with his, with his sauce.
Speaker 2:So we're going to look forward to that as well. Ricky, welcome to the show. How's it going? Thank you. Tell us what you brought for us. So I brought some tacos from a local hidden gem called La. Preferida yes Mexican food truck and they have a Mexican market. It's like right around the corner from my house. I swear by it and I go there at least two, three times a week.
Speaker 2:Wow, that's pretty regular, I mean, yeah, I'm originally from California, so it's really hard to find Mexican food here that's really good and authentic and this is the closest thing to home.
Speaker 1:Yeah, I've heard great things Go ahead and put it in front of our food cam over there. Let's get it nice and close. Oh, look at that.
Speaker 2:Look at that.
Speaker 1:Yeah, see, and that's what you want to see. You want to see some like uh, diced, uh veggies and everything else, because there's nothing worse than having like I was just thinking this the other day like I want to have a show where I just tell people how to make and prep you know, condiments for their items shredded lettuce especially, like, instance, like a burger, when somebody puts just one big leaf of romaine or even iceberg on it and then you take the bite and then you're pulling the whole leaf, pulling all the leaf off, yeah.
Speaker 1:Instead of shredded, where you only get as much as you bite.
Speaker 2:You know who only does that around here. Huh, that I've seen is Burger Inn.
Speaker 1:Yes, burger Inn has shredded lettuce.
Speaker 2:I love it.
Speaker 1:It's a big difference. Yes, huge difference, but even like. And then the rings of onions, you know you get a ring of onion and then you're pulling that thing out and all of a sudden all the onion comes out, even like the sliced tomato. Now, granted, it's hard to like dice tomato and have everything, just you thing, just you know, fit in there. So I get the necessity, but how many times?
Speaker 2:you bite into a burger and like half the ingredients come out of you know, with like, with the bite, and it's like then you're gonna put it back together.
Speaker 1:Yeah, it just becomes crazy. So when I look and I admire um the you know how those tacos look because, again, it's not like one big piece of meat. Yeah right, yeah, you, you bite and you only get what you bite. You're not like one big piece of meat. Yeah Right, yeah, you bite and you only get what you bite. You're not pulling a big piece of meat out of the taco or the burger or you know the food in general.
Speaker 2:You're not like working for it, it's just yeah, you're not putting it back together.
Speaker 1:Now, granted, you know everybody's different, everybody's style is different. I prefer at least you know, the chopped onion. I think is huge. Having those big rings in a sandwich, oh, totally Doesn't make sense, yeah, I mean this is very close to home of what I grew up having.
Speaker 2:But even down to the tortillas they make them homemade like fresh daily, and then they even have like a cooler in there, then they wrap them up. They have a bunch of fresh hot tortillas, corn tortillas, and then they wrap them up in the that's smart Because a fresh tortilla makes all the difference.
Speaker 1:I think a lot of our listeners could agree on that. Next up, let's see a bottle of your two madres.
Speaker 2:Two madres hot sauce yes, we have our carrot, habanero. Yeah, hold it up to that. Cam, this one.
Speaker 1:Yeah, the food cam, and let me just go ahead and activate that. There it is Nice big close-up, beautiful, beautiful. I like the artwork.
Speaker 2:Yeah, so everything that revolves around this company now is all within the community of O'Galley Arts District, which is really cool, it's a collaborative event. It is, yeah, like the artwork was done with Noah Cook. That was creative director.
Speaker 1:Noah's great yeah.
Speaker 2:Noah's awesome. So for those who don't know, he was a creative director at Intercoastal Brewing Company for a few years. We got into a situation where we had to find a different place from our commissary, so we couldn't go there anymore. And then so we were trying to figure out what to do and my business partner, angelina she's like a gangster and she found this. She is, she's a badass. She found this local manufacturer that does hot sauce, spaceco Sauces I don't know if you've heard of them, ryan Coyne big shout out to him.
Speaker 2:He's awesome he does a lot of local stuff and his whole crew and team. They're amazing too. They're very attentive, they listen, they're very collaborative with us. They really stick to what we want, you know, within, make sure our recipe is as authentic to when we first, you know, lock in our batch of what our ingredients are Sure, Source it down, like you know. If you want to get down to it like, we'll source the ingredients to whatever you guys want. If you want this specific type of ingredient, then we'll go there Like and we did that with this one because he had mashed orange habaneros. That's a big part that sustains the rich orange flavor to it. And he had mashed orange habaneros but they oxidized and they turned brown. So I was like we can't go this route. We got to figure something else out. So he was willing to work with us and god bless him and his, his crew. They they de-stemmed like all the orange habaneros fresh ones, so they're all fresh, fresh habaneros yeah fresh carrots, organic carrots in there.
Speaker 2:Um, it's really simple but really good recipe. It's all fresh ingredients. We worked on it. The ratio like when we pour it on here there's no xanthan gum, there's no added preservatives or anything like that. Everything that falls in it is just all fresh ingredients.
Speaker 1:Does that mean it has a shorter expiration date? No, finish a bottle sooner. No, no. What kind of shelf life do you expect with it? Years, yeah.
Speaker 2:Two years, yeah yeah, so shelf life in two years. If you want to max them, max it out to two years. I'd probably like refrigerate after a while, but I mean, I have bottles that have been sitting out for months. I have them sit out yeah and room temperature. Room temp yeah, so, so yeah, you'll definitely go through it before two years yeah, probably go through it.
Speaker 1:Well, I, I better. I mean, because is it just one to?
Speaker 2:one size. Yeah, right now it's just the one size. Um, and then we're actually we've been working our butts off for the past two months in pre-production for our next hot sauce, that we're getting ready for another big event that we'll talk about in a little bit, which is Bacon Beer Bash, but that one's going to be a chipotle hot sauce and we have bacon fat in it and we got the onions and garlic simmered in the bacon fat.
Speaker 1:So yeah.
Speaker 2:That one's a fun one. So we've been doing a bunch of test batches for that to make sure we locked in the recipe to what we want. Batches for that to make sure we locked in the recipe um, to what we want and to what you know. Getting all the feedback from friends and family, uh, people that in the community that work in the industry, that are, you know, chefs and cooks and getting their feedback and just taking everything into consideration of not only like what we want but what everybody else you know likes to. So we like to have that group effort from everybody else yeah, I mean the more palettes, the better.
Speaker 1:Right, absolutely, you know, I mean if you, because you know I mean, granted, as long as they like hot sauce in general, yeah, they, they have a little bit of authority. Now, if you give it to a three-year-old, uh, you're probably not going to get any, you're not going to get a good a reply or certainly not a sophisticated feedback.
Speaker 1:So you want people with generally good palates, and then it's always good to test, do like a little A-B test, Maybe also give it to two different recipes, to some kind of connoisseurs, some high-end palates, the chefs and other people who really enjoy a good hot sauce, and then just the average people, to make sure that anybody who would pick it up, even if they're not like if they don't have their own hot sauce collection at home, would you know, would they find this appealing to you know, to put on, you know, their rice and beans or whatnot?
Speaker 1:Yeah, but let's rewind back to where the necessity to have your own hot sauce, to have it. Yeah.
Speaker 2:So we kind of fell into it. It was not planned at all. This was probably around a year and a half ago or so. So you were talking mentioning earlier how we have the marketplaces at intracostal, um, so there was the last one that happened two novembers ago and tammy I don't know if you know tammy that works at intro with us she sounds more she uh, you've recognized her if you've seen her, but she, she runs.
Speaker 2:She is also badass. She shout out to her for always putting on such cool events. She, I feel like sometimes she doesn't get the recognition that she deserves and appreciation.
Speaker 1:Oh, we appreciate you, tammy, yeah, but we appreciate the hell out of you, tammy.
Speaker 2:But anyway. So I was like after that one I was like hey, like would it be cool, like if I just like made some salsa and like if I just like made some salsa and like sold it here, and she's like yeah, I don't care like do it. I'm like really like it's just like that easy. Like she's like yeah, if you want, like I'll put you on the next one in february, and I was like okay like cool.
Speaker 2:So then I was kind of because I would make salsa at home. So I was like I'll just make some, you know, yeah, some regular salsa, and and so I made some, and you're talking about the chunky salsa like fresh.
Speaker 1:Yeah, not like super chunky. I don't like it super super chunky, Like a pico de gallo.
Speaker 2:I like pico de gallo but I'm not going for a pico de gallo route type of deal and I don't want it like a chunky, like Tostitos type salsa. Right right, some BS like that I Tostitos type salsa, right right, some BS like that. I'm not a big fan of it personally, but so it was like in the middle, so I had made some, did some test batches. Well, my business partner, gina, she was working at FM Pizza at the time. That's what I'm saying.
Speaker 2:Like everything's within the community. And then she was over there and I was like, hey, like she's's an aspiring chef and she's got a great palate and she's a very smart girl. So I was like can you like taste? You know, try out this salsa and tell me what you think, because I'm thinking about doing something with it. Blah, blah, blah. She's like damn, this is really good and stuff. I'm like really, I'm like all right, cool.
Speaker 2:And I was like you know, like I'm going to sell some at the next market, at Intra, and originally it was me like trying to double dip on money and I was like, if I hire you for the day to sell my salsa while I work, would you?
Speaker 1:be down for that.
Speaker 2:And she's like, oh my God. She's like, yeah, I'm down Like whatever.
Speaker 1:It's all right Cool.
Speaker 2:So then that turned into her like being well, we're going to do this, you're doing it illegally, we got to do this Right. She's more the Girl Scout type of way, like follow the rules, which I totally respect, and stuff.
Speaker 1:Well, if you're going to do, it might as well, do it right.
Speaker 2:Might as well, do it right. I'm very lazy in that regard and I'm just like why can't? We just fucking sell, sell sell Like. Tammy said I could sell it. Like let's just sell it.
Speaker 1:Right.
Speaker 2:So I was like all right, so I'm just like kind of going along.
Speaker 1:And then she's like well, you got to have a name for it, you know.
Speaker 2:And so she came up with the name too much.
Speaker 1:Your mama didn't stick.
Speaker 2:Yeah, yeah. Yeah, yo mama didn't stick. Well, the first it was funny. I remember we're talking about it. She's like we gotta have, like you should have like a company name for it. She's like I was thinking like Ricky salsa. I'm like I don't fucking like that at all, like that sounds stupid. Sorry, I don't like that. She goes. Well, I have this other name in mine two mages. I was like, yeah, that's it, that's funny.
Speaker 2:Yeah, mages, hot sauce, like your mother's hot sauce so it's like a play on, so there's like a joke within it and it's funny and it works.
Speaker 1:I feel like all these hot sauces have a little tongue-in-cheek. Yeah, you know, like you know, slap your ass or whatever you know he's like. Yeah, it has nothing to do with the sauce yeah it's just funny to say when somebody's holding up that sauce you're just like, you know, it's almost like you don't want to repeat it out loud because it's just it's. You know, um, you know devil's tongue and you know just just weird things weird things you just wouldn't associate with food at all.
Speaker 1:Yeah, it has nothing to do with it, you know, I know well, even like our chipotle one.
Speaker 2:So we we did this one last year because that was like our huge first big event last year, and so we released this one last year. This new recipe is a little bit more modified because we can't like char, the, the peppers and stuff like that and so we can, can't. We don't have that Like um, the dark color that we had last year is still like very, some very, very similar flavor to last year's, but we called it hotter than your father Cause it's, it's yeah.
Speaker 2:So it's, uh, it's cause it's for father's day weekend. You know, it's father's day weekend when it launches, it's for bacon beer bash, which is a father's day event. So we're like, let's call it hotter than your father, which kind of plays fun with two madres. You know hot sauce. I thought it was kind of funny.
Speaker 1:No, I love it because I feel like hot sauce is like one of those things where you could really just it doesn't really matter what you call it, because at the end of the day it's about how people identify the. You know. Again, if you're a label critic, you know it doesn't really having a nice sophisticated label doesn't always work.
Speaker 2:Yeah.
Speaker 1:It's more of, just like, you know, having a picture of a volcano and, just you know, triple X, you know, death by fire, you know. I mean there's all kinds of like really funny connotations when it comes to how to label food. But hot sauces, I think, get away with the most. Now there are some, like, for instance, spices I see as well, especially some rubs Again a little tongue-in-cheek, you know and so there's some allowance to you know, really get you know creative with not only the packaging but the name of it, and even it has nothing to do with the flavor yeah, you know because because carrot habanero on a label isn't, as I think, maybe as catchy or marketable totally not at all.
Speaker 2:Yeah, no, it's not, and you know that I don't know why. We just like, oh, carrot habanero hot sauce I don't even think. It can't cross our minds that we should have like a name for it. Right, we just put like carrot habanero on it, hot sauce, who knows, maybe later down the line we'll change it to like orange juice or something. No, no.
Speaker 1:I think carrot is a great, because I think it pure ways well. All right, yeah, and it spreads well and you don't really want for me at least with a hot sauce. You don't want it too liquidy, because I feel like I know you got to find the happy medium yeah, I like something that kind of like sits on top, yeah you know, that doesn't just go right into a tortilla and make a big wet mess exactly, you know I like something that with a little bit of consistency, you know and that's all it is so like.
Speaker 2:The consistency is all based off the ratio that we have for, like water, vinegar and then like how much carrots?
Speaker 1:we have and habaneros.
Speaker 2:So when we found that sweet spot that we were like, we like the consistency of the salsa. Then we locked it in the recipe, but that's what I was saying. Like you know, there's no xanthan gum to to hold it together more to have it, you know yeah because I mean there's some ingredients and I think people are now getting a lot more ingredient conscious.
Speaker 1:Yeah, I think there's a movement to where you want. I mean you know there's movements to get fluoride out of water. I mean you know this is like on on bigger. You know regional, you know statewide, countywide levels of you know what we're putting in our bodies yeah and so it's really easy to also start to. You know, want to know what is thisosed on that favorite box of cereal. And again, there was a big thing with that, how the same brand in two different countries gets different ingredients. So people.
Speaker 1:I think, are just becoming more and more aware now that the conversation is going mainstream and of course that also brings like well, how do I get something with less ingredients? Well, less preservatives, but the preservatives let it sit on the shelf. Well, buy local, that way it doesn't have to ship across a great sea from Europe or even from across the country. You buy local, then it's prepared fresh. They're not preparing it to sit on a shelf for 12 months before it sells.
Speaker 1:They're not looking to stock boxes and boxes and warehouses and warehouses full of this product so that it just you know, so it doesn't spoil until you, you know, as a consumer finally buys it. So when you buy fresh, you buy local, it's prepared fresh, it doesn't have to have a 12-month shelf life, it could just you know, if it spoils in 90 days, that's okay. You know, if it spoils you days, that's okay If it spoils, because right now I don't know about you, but when I see an apple that doesn't age and it's been in my fridge for six months.
Speaker 1:I think we've all been there.
Speaker 2:That's sketch. It's like, how is this not?
Speaker 1:I remember apples got brown and they got spots and things like that.
Speaker 2:I think the only thing that now matures in my kitchen is like a banana, you know banana is still like you know, they will ripen like really quick, Like they're supposed to Well, even organic compared to Right I've compared them it's like organic will just ripe overnight. It's insane, like you got to eat it really quick.
Speaker 1:And I think that's how food is supposed to be consumed. It is, yeah, you pick it or you harvest it and then you prepare it and then you eat it. Yeah, it's not supposed to be like put in a can. Yeah, exactly, and sat on a shelf or just saved for a rainy day when you go camping or there's a hurricane. I think there's something to be said with again. I think it's just an overall consciousness about what we're putting in our bodies and choosing to get the things with minimal ingredients.
Speaker 2:Yeah, as minimal as possible, Not needing a chemistry degree to decipher what the heck is on this label Exactly. I don't know why there's 20-some ingredients in my McDonald's french fries when there's only beef tallow salt.
Speaker 1:That's what it should be Out in Europe every other way.
Speaker 2:You know, and that's what it should be.
Speaker 1:You know, and you know one of the great I've seen. You know some really really good videos and so on of people you know having like a McDonald's fry versus a regular like hand cut. You know fried potato, hand cut, you know fried potato and they'll just leave it out and the birds and everything else will eat the. The hand cut fresh potato and nothing will touch the donald's fry because it's not recognized as food, so when the ants won't eat it maybe you should.
Speaker 2:You shouldn't eat it. You know.
Speaker 1:I mean it just goes to show that we're putting all kinds of things in our body. That again, you know we want to believe that someone's looking over us, but at the end of the day, you got to be your own advocate for your health, exactly.
Speaker 2:And uh, that was a big part of you know when we did this company too is like want to keep it as fresh as possible, like everything, everything you know going forward, you know, if it gets to a point where you know if we do pretty well and stuff and it's like we got to expand or whatever, then we'll try the best way we can to figure out to just keep that yeah, so where are you sourcing your produce, the carrots and habaneros?
Speaker 2:um so ryan. He sources it locally throughout farmers around here in the area and stuff, yeah, which is cool and and so the bacon bash edition.
Speaker 1:Tell me about the pepper that you're using in that one.
Speaker 2:That one's going to be a few different peppers. So it's got chipotle in it, guajillo chilies and arbol chilies. Oh, so we have those three different chilies, and then we have apple cider vinegar in it, we have red apples in it, and then onions and garlic simmered in bacon fat yeah, I think that's it well that sounds funny.
Speaker 1:Sounds already really nice. I had a bit of sweet little smoky Chipotle.
Speaker 2:Yeah, yeah, that's a good amount of smokiness to it. Last year I had like I had to cut down on ingredients because I went roadkill on it yeah and it was still really good, but I was just like it was just unnecessary. Even this one. I had to dial it down. Gina was like you have way too many different peppers in here, like even. And then Ryan was like you have too many peppers in here, Like let's cut it down, should keep these ones here.
Speaker 1:Keep that smokiness to it. I'm a connoisseur, but I know of real connoisseurs. Yeah, I would say that I think the most popular are going to be the jalapeno, habanero, and now we're seeing some really, really scorching type peppers being used, from the ghost peppers, carolina reapers and some of these other like it's insane some of these breeds of peppers, like what just happened, like Tabasco, it's like cayenne it's all cayenne vinegar, it's like, really, it's like real easy.
Speaker 1:Yeah, you know and so. But I mean, I mean I don't know if people just are really really liking heat or you know it, hot sauce has just gone to a novelty place, like people just are just like, oh, just put out there. And I've had some novelty ones, I don't know. If you remember I think it was before COVID where Firehouse Subs would have the whole bar man. I miss that.
Speaker 1:It was like a hundred different you know sauces, and that's what I'm saying. Like there's like I mean I mean like you know the devil's ass, like I mean it was just like all kinds of like really funny tongue-in-cheek labels and names, yeah, and I feel like some of them were just for novelty because there was no flavor. Yeah, it was just all heat. It's like great, yeah, you got all you know, you got. It's just like unbalanced. So I think, um, I think more and more the people who do it well, they have a selection right, like a mild medium hot, or at least like a milder hotter and then like a really hot. But the jalapeno, I think, is just a nice, bright, fresh flavor.
Speaker 2:Can't go wrong with the jalapeno. Yeah, you really can't.
Speaker 1:And for me that's like a mild sauce. For me, yeah, the habanero is my go-to, because again, I get a little bit of a sweat on the brow, yeah, but I'm not like overly, like regretting it, you know. Um, and then of course you know caroline reaper's ghost, I think. I think they're all in that just kind of novelty category where you add like a little bit that's all you need is a little bit.
Speaker 1:It goes a long way, right and so if you're gonna like spike your chili like I'm talking, like a big pot of chili, then maybe use that novelty sauce. Yeah, but as far as like just dumping it just for he's like you can't even enjoy it.
Speaker 2:Yeah, you're not gonna enjoy it. And that's where I don't know it's become like uh, what was it, that one chip challenge? That's why I feel like it's kind of gone to, especially when you have that, yeah, when you have the what is that about it's one chip. It's one chip, yeah, the one chip challenge. It's just like a I don't know, it's like a trendy, like social media type of gag thing to I don't know, because I think everybody wants to see that reaction yeah, they just want the reaction and I've seen some.
Speaker 1:Really you know I mean it's. They seem like a very genuine, genuine and sincere reaction, but none of it looks pleasant, it doesn't no, it's kind of all stemmed off of like I feel like hot ones, which I love.
Speaker 2:That show it's awesome. It's great to see celebrity sweat, sweat, yeah, yeah and they're just like the way up they're just drinking water, and there's some of them who are just like like it doesn't faze them, like it's insane.
Speaker 1:It's like like nobody's got to number 10 like everybody, just you know immediately like spits it out and they're just like no, I'm done. But by the time you get to that last wing and I would almost like that challenge because I do like some spicy food, I'm not afraid. But again, it's as long as there's the flavor matches the heat, exactly if it's just a novelty heat.
Speaker 2:This is like there's no why bother, yeah, why bother, yeah, but, uh, but I miss firehouse subs in their selection.
Speaker 1:Um, another good one I like is, uh, you know, t1 of flats. They have their own in-house sauces, which are always kind of fun. I love their Thai chili one.
Speaker 2:Yeah.
Speaker 1:Oh my God, I think most places should have like a hot sauce or at least a condiment area where you can just doctor it up or take your little tasting cups of just a little bit back to your table. I really like those concepts because I feel like if you're gonna serve especially like you know ground beef taco- like a real gringo taco yeah lettuce, tomato onion and, uh, and just like a not so much you know seasoned meat.
Speaker 1:You kind of need to doctor it up on your own anyway, yeah, yeah, unless you just have a horrible palate and you just yeah. Yeah, you don't need any flavor in your life, but I like multiple. You know I'd like to have multiple options, selections and options.
Speaker 2:Yeah, it's funny because, like when I first moved out here, I would go to Tijuana Flats a lot and that Thai chili one is really good. On the tacos for whatever reason.
Speaker 1:You wouldn't think it would go well together, but it does yeah you could put a little, even if it's Thai, which is Asian, and on something that's more Latin-based.
Speaker 2:Again, two different profiles of flavor, cultures and stuff.
Speaker 1:But you know, listen, India has really good spices. They do. Yes, I love Indian food. Thai India has really good spices. They do. Yes, I love Indian food so much. Thai, southeast Asia really good spices, latin America. So I think there's a lot of cultures and it's just funny how they'll take a similar ingredient like a chili pepper, whether it's a.
Speaker 1:Thai chili or another kind of chili, whatever is indigenous in that region. And then they add again a base, whether it's a carrot or apple or a vinegar or whatever else, to again make it more spreadable, because you don't want to just put a dry pepper all over your food. You kind of want to make it to where you could spread it, you could dilute it a little bit, so it's not just all pepper and add some flavor. And yeah, you know, thai chili sweet sauce is like one of those things where you know it's a sweet heat and I love that. And now you have like, you know that's almost like seems to be a trend.
Speaker 2:Yeah, it does, it's like this honey heat. This honey heat? Yeah, like the hot honey thing, hot honey. Yeah, like the hot honey thing, hot honey. Yeah, it's everywhere. It's been the last five or six years. It's become like a huge thing.
Speaker 1:Yeah, so would you agree that people are being a little bit more experimental when it comes to heat?
Speaker 2:Yeah, I mean, I see it too At the brewery. Every now and then we'll have some beers come out that have peppers in them and people get experimental on it. I remember a while back we had one uh with dragon's breath in it and it was like everyone was pretty scared by it, but everyone was really intrigued and they were like I still want to try it though, like it's, I want to see what it's about and stuff, and it wasn't like roadkill, like burning your mouth on fire by any means, but it was like you know, it's uh, I don't know it's camaraderie or whatever, but people love it and there's like a market for it.
Speaker 2:So it's cool to see and going back to like um firehouse subs because, yeah, when my daughter was first born, like we, I used to go there all the time, like two, three times, three times a week and I would always get that. It was like Amazon five or something like that, and I would mix it with a ranch and then, yeah, I'd mix it in with a ranch, and then I would pour it all over it. Oh, so good. It was like a perfect amount of heat with it.
Speaker 1:Yeah, spicy ranch. No, creamy heat is great. Listen, you know um sriracha mayo. So sriracha mayo, I mean I can't tell you like how many restaurants offer that, as you know, a condiment you know, it's just like oh, it's served with. You know, it's like a spicy cream sauce. People are like, yeah, sounds good. And I mean, I was working at restaurants 20 years ago when, you know, we had this famous.
Speaker 1:it was like imitation crab, but it was a spicy crab spring roll, yeah, and it was just an imitation crab with that spicy, you know, sriracha, mayo scallions, deep fried in a you know, egg roll shell man. We sold so much of that appetizer I could not tell you, and I think they sold the recipe ultimately to Cheney Brothers at one time.
Speaker 2:Oh really.
Speaker 1:I mean, it was like it was. It was you know, because it was just so different yeah because I think you know most people associated with like spicy, with um, you know, especially with asian food as like wasabi yeah which is like just a japanese, like kind of horseradish, yeah, um.
Speaker 1:And so having heat associated with um, you know, asian food, it just you know a lot of chinese is just very mild, unless you get into some Szechuan, which, again, you have to ask for it. Even today, I go to some Thai places and I ask for a hot, and they're like well, do you want like five.
Speaker 2:Yeah, like American hot, or do you want like Thai hot, thai hot, yeah, and yeah, you ask for like a seven or eight at some of these restaurants.
Speaker 1:Yeah, baby doll, you don't feel? Your whole face for, you know, the rest of the night. Yeah, it's, you know it's.
Speaker 2:I've gambled a couple times At Shaquan's. I'm like I'm gonna try to.
Speaker 1:Oh, mama Quan will hurt you. Yeah, she'll hurt you.
Speaker 2:Yeah.
Speaker 1:She'll let you. She'll let you get a six yeah yeah, yeah, but it's almost like you know she'll just hurt you just because you just didn't listen to her like oh, I told you six. Yeah, yeah, yeah yeah, you don't listen but the uh. But I think you know a lot of different cuisines.
Speaker 1:I mean, barbecue is getting spicy yeah, like across the board, I mean, and now you're seeing like, even like narby's and popeyes and and all these other um places. You know we got a scorching like carolina reaper, you know fried chicken sandwich and you're just like burger king slow down like stay in your lane.
Speaker 2:I know, yeah, yeah, yeah, yeah, but I feel like they do.
Speaker 1:Yeah, you're right but I admit and I have the wrong fast food places. But but that's my point. It's like you know. Again, I'm not sure if like heat is the trend, or everybody always loved heat and now it's like more accepted, more available and you're finding out more menus.
Speaker 2:Maybe it's, yeah, a little bit of that, but maybe these places or even like hot sauce companies, these places or even like hot sauce companies, and then it's a mix between shows like Hot Ones and stuff that's become such a huge cultural thing that it's like you have all kinds of different weird unique flavors that it's, you know, no different than like craft beer, like you have all kinds of different unique beers and stuff and they kind of you know, translate that into uh, yeah, so I guess there has been maybe a cultural shift, you know as things goes, it was mainstream, you, you would think like you know.
Speaker 1:I mean, granted, if there was like real, real big money in hot sauce, I'm sure celebrities would be endorsing that versus, like you know know, tequila and vodka yeah, you know, but but you know, speaking of which you know, have you tried Absolute Papar?
Speaker 2:No, oh, no, and a Bloody Mary? Is that a spicy one, or what it's? A spicy vodka, oh really.
Speaker 1:And a Bloody Mary, and I don't know about you, but when I drink, the spicier the better. Yeah, like I want pepperoncinis in that thing I want banana peppers in that thing, like you know. You see these extravagant. You know Bloody Marys with all the garnishes, yeah, you know hamburgers and chicken wings and everything else. You know it's no longer just a lime and a celery stick, it's like everything it's like a whole meal and an.
Speaker 1:Old Bay Rim and flavors, insane, uh. But but for me I just, you know, I was always just like a hot sauce horseradish, horseradish, like I want. Yeah, I want my bloody mary to be like all of it spicy but you had that absolute papar I gotta try it kicked up a notch bowl, yeah and I'm not sure if other brands have also gotten to. You know, adding a little bit of heat in, in in their uh liquor, but I don't mind it.
Speaker 2:Yeah, I mean I I really enjoyed it yeah, if it's appropriate.
Speaker 1:If it's appropriate, but I don't mind it. Yeah, I mean.
Speaker 2:I really enjoyed it. Yeah, if it's appropriate If it's appropriate. Yeah, I don't really drink a whole lot of liquor these days but I mean every now and then I will. I like cocktails where I'll have a Bloody Mary every now and then. Usually a pretty basic is just have a sunny de-seltzer.
Speaker 1:There you go. You know what I mean.
Speaker 2:Got salty fucks. Everyone knows that.
Speaker 1:I haven't even seen an. Arizona hard tea. Like everybody's got a hard tea now. Well it's funny.
Speaker 2:I got these and I was like, ah, I saw the Arizona hard tea or like the twisted teas, and I'm like, well, yeah, twisted teas, twisted teas, mike's hard lemonades it's insane.
Speaker 1:But I think, again I think. But as a culture, our grandparents didn't have many whiskeys. Now we have peanut butter whiskeys. So I think as a culture we're just getting more like cinnamon whiskey, all these other whiskeys, like Fireball, and so I think, as a culture, people are just, you know, really just getting more and more of an adventurous type palette, palette, yeah.
Speaker 1:Or they just see others enjoying it and again maybe it's just more socially acceptable. But I think the trend is that again people are just coming out of their comfort zone and exploring and what they're finding is like I like heat. But again, maybe all they knew was the novelty novelty heat. Somebody pranked them with some hot sauce one day and now they're like I don't like hot sauce, but maybe you need to come back to hot sauce or anything you know, spicy wise and learn that there's, there's levels of heat there's.
Speaker 1:You know you got to moderate, you know how much of one particular pepper you put on your dish or whatnot.
Speaker 2:But I think the uh, the overall uh shift is to just explore in general it is, yeah, a perfect example of that, like we just came out with the a pepper beer that we do every single, uh, single to mile seven peppers one. I remember that really it's like one of my favorite beers that we do over here, cause it's so like it's a. It's just like pretty, like chill and like it's a sipping beer. It's a sipping beer.
Speaker 1:It's a.
Speaker 2:you don't want to chug it, Cause you don't want to chug it all the way in your throat like a marinade when I make steaks or like there you go, say less.
Speaker 1:That sounds amazing.
Speaker 2:But so, maggie, you know, maggie, maggie's great, yeah, maggie's awesome, and she, she doesn't do spice, well, but she was like, actually she goes. It's weird because I actually like it this year, cause every year she's like, ah, like you know, way too spicy, spicy, I don't like it, blah blah. She's like it's weird because it tastes spicier this year, but I like it right.
Speaker 1:So she's like I don't know if I just like spice now or what, but, like you know, it's good so I don't know like everyone's palates are changing and I think that's also a little bit of a shift because you know, we didn't have I didn't have micro brews around every corner. Yeah, when you know, I was in my 20s, I mean, we had two flavors, you know, butter bud light and um, and nobody, you know, michelob whoa you're getting fancy and there was like a michelob dark, like whoa, so that slow down there. You know what do you?
Speaker 1:do with that heineken, you know, oh you know, big spender getting corona yeah, and now and now, of course, you know that we've seen. Yeah, I mean, there really wasn't a huge selection and I, I'm sure the you know the cores of the world, the Anhydrous, the Bush's world.
Speaker 1:I'm sure they love to keep it like that right, but even they have been on, you know, even Seagram's, you know, and some of these big conglomerates are like scooping up all of these smaller guys, you know. I mean Sam Adams was incorporated into some, you know, all these bigger labels, into all these bigger labels. And these big brewer houses knew that in order to be competitive they had to have more flavor profiles and I think they were just trying to get ahead of that micro trend, because when people started, brewing at home, I mean.
Speaker 1:I don't think most people knew it was a threat. But when those brewers refined their craft and were like I want to make a bigger batch than just you know a couple gallons at a time.
Speaker 1:I can make kegs of this and if I have kegs, then I can serve a lot of people.
Speaker 1:And you know, and I think that that has also become a trend, uh, and which, which I love, because now you're able to do seasonal things, themed things, you know, bacon for father's day, yeah, peppers for Cinco de Mayo, and you know, and it circles back, you know, you get into the warmer months, just like a chef will prepare a different menu based on what's seasonally available. Yeah, you know, brewers are now able to take, you know, these profiles. You know, maybe it's like a heavier stout in the winter, maybe it's a creamy stout for the holidays, or even like a porter, you know, and so you have, like some, you know, dark beers which are more appropriate for, you know, maybe, the winter months and then summer. You just want something light and refreshing and with as little body, you know, just light body beer and now even ciders, and so it's like you're just seeing people's palates and the variety that's available. So I think it's a cultural shift, but I also think it's, you know, people want to experiment and be adventurous.
Speaker 1:But also the availability of all these options, yeah, where there normally wasn't you know, you had cores, bush and budweiser, and that was it yeah, you know yeah you know, you had three major brewers, and and in US, and now it's like again. There's an independent brewery within several miles of each other and several in Brevard County alone here on the Space Coast. And so again, was it a demand, or what came first, a chicken or the egg?
Speaker 2:Was it people?
Speaker 1:seeking for more, or was it just more available? And people just you know, by default became more adventurous and expected more.
Speaker 2:Yeah.
Speaker 1:Yeah, but I'm just glad that you are branching out, collaborating with some really cool people, and now we have something that is, you know, again coming from some of the talented people here on the Space Coast. Two Madres is what we're talking about today. Yeah, once again.
Speaker 2:Even want to give a shout out to Tony at Standard Collective for printing our shirts, because he you know if you're going to get it done, yeah anywhere. That's the place to get it.
Speaker 1:You're gonna get really high quality yeah, he's done some good things for us durable that it's gonna last a lifetime yeah, big shout out to standard collective.
Speaker 1:And once again, I just want to remind people to go visit asian time. Uh, over in suntree at the fresh market plaza. Tell them, spaceco seat sent you. I'm really proud to have them as a sponsor. I don't expect, expect, um, or accept just anybody to sponsor spaceco seats. I have to, like I got to be proud to send people there. So when we had a conversation I did a little food tasting and I don't know if you've ever been there, but, uh, man, they have done some great things and I have some pictures again that I'll be showing, some videos and even a commercial that I'll probably drop somewhere in this episode when we go to post, because they just, yeah, they're just really good people. I'm proud to send people there. Like, not only are they sponsored, but I also endorse them because I am a regular there.
Speaker 1:So go see jimmy, go see asian time. Tell them, jesse sent you, um. Getting back to to madras uh, you have a couple more coming up in the pipeline, um, including the bacon beer bash edition. Um, how can people find these? Are you? I mean, I see from your Instagram and I think I still have that available. Let's go see if I have that available. Here's your Instagram yeah, and I see you with, like you know, holding things up in front of different stores.
Speaker 2:Yeah.
Speaker 1:I think you're now being offered in a couple of. I think you're offered in a couple of stores in EGAD right.
Speaker 2:Yeah, so in EGAD specifically, we're at Thrive Local which is awesome. Yeah, good people, really good people there. And then we're also at Pineapples, so big shout out to Austin for getting us in there. Really do appreciate it. Love that guy.
Speaker 1:Yeah, you guys produce a nice little little little production there yeah.
Speaker 2:I did a little promo video for it. That was fun. So it's been doing well over there. I love that. I love everybody over there. That whole crew is awesome. It's a good thing about the whole EGAD community is like even all the service industry people, all the bartenders they're all like really good friends.
Speaker 2:We all end up at Salty Fox at the end of the night and just hang out and say hello those are good times, yeah a lot of good times over there, but yeah, so we're over there, specifically in egad right now, and then we're at um, we're in melbourne beach market and mel beach great people yeah so that's awesome over there um the jungle organic shout out to justin. He went out on a whim and was like he was our first uh account. So he was like, yeah, he's like come by, bring a case, I'll buy one.
Speaker 1:Like so out so big. So what is a minimum if somebody wants to carry your brand of hot sauces? You?
Speaker 2:sell a case of a case. A case of 12,. Yeah, a case of 12,. Okay, yeah, that's a good minimum purchase. Yeah, yeah, yeah, a case of 12.
Speaker 1:Just try it out. And what's your MSRP if somebody's looking to purchase a bottle?
Speaker 2:$12 a bottle. We do two for 20 at markets and then, whatever they retail at the stores that we have them in right now, pineapples is selling them as well as having them for customers to have on their meal.
Speaker 1:Yeah, so if you request, hey, might I get some hot sauce? They're going to bring some tumadris.
Speaker 2:Yeah, bottle of tumadris on their menu and stuff like that. That's great. There's another place. Choco, I feel so bad. I'm sorry, choco Lobo, I think in the Atlantic satellite. Feel so bad, I'm sorry, uh, choco lobo, I think in um any atlantic satellite. They're over there. We're at urban prime and viera as well. Yeah, um shout out to rachel for getting us in there. Um, and then big shout out to mike williams at walk-ons in viera.
Speaker 1:So they were over there at walk all good people, all good people and walk-ons, you know they? They are known for their uh louisiana style yeah, again as a whole. Nother you know if you feel like you know that kind of creole and and that um that, that type of uh uh cuisine. You know it's, it's, it's known for having a little bit of spice. Absolutely yeah, and I bet that tastes really good on a little shrimp.
Speaker 2:Po boy, yeah, and honestly this goes really good on a shrimp po' boy, yeah, and honestly this goes really good on most seafood. Like it really brightens up dishes with that carrot in it. So, yeah, it's over there and then we have it at Forgotten Block Butcher Shop in Vieira, if you haven't been there.
Speaker 1:Check it out. Forgotten Block.
Speaker 2:Forgotten Block oh.
Speaker 1:Alejandra and josh, you're giving me some ideas for maybe some new, some next uh guests, yes, yeah check them out.
Speaker 2:They're awesome. And then direct seafood as well, and egad, so I think I got them all. I think those are all that we have so far uh, that you can that are realtors at retailers that are selling them right now, but we are in the middle of getting our online store up and running. So hopefully within the next few weeks we have that up and running and fully a go and then trying to get some more merch going and stuff like that, especially for Bacon Beer Bash. Get it up and running.
Speaker 1:Yeah, and people love supporting their favorite food brands. Yeah, you know, I mean even Bucky's, the gas station, sells shirts.
Speaker 2:Yeah, exactly.
Speaker 1:People will attach themselves to all kinds of brands, even if it's you know whether it's a gas station. But I think with something like this, because again the artwork with Noah Cook and I think Ian does he collaborate on the art.
Speaker 2:Ian, not on this one. No, okay, yeah. But Does he collaborate on the art? Ian, not on this one. No, Okay, yeah. But big shout out to Ian, but he's in the loop too right.
Speaker 1:What's that? Is he a? Does he have like Not on this.
Speaker 2:No, he's helping me out on my movie, so he's a big part of my movie, that's right. That's the one that we're going to be talking about, but yeah, he is uh. Well, maybe we should.
Speaker 1:I think, maybe we should skip ahead and um, because you know I think we shared a lot about the two madres. If you're still you want, yeah, if you're still looking, um to get your own bottle, go see one of those fine retailers that uh that were mentioned, uh, but yeah, before we run out of time because we're already at the uh the 50th minute.
Speaker 2:Are we really? Yeah, it flies it flies by.
Speaker 1:So let's spend the next nine minutes talking about what you're doing as far as artistically. Do you want to eat while we do this?
Speaker 2:Yeah, we could at least have a bite. Have a bite. I'm like I want you to try it, because I don't even know, have you even tried the hot sauce? I don't think so. No, all right, it took.
Speaker 1:I don't think so, no it took it, took you to be a guest on my show. For me, if I try it, no, because I've been looking for it and I've seen all the social media about oh yeah and I'm like oh, is this like?
Speaker 2:yeah, oh, I forgot to mention too. Yes, big shout out to Ethan Tyler.
Speaker 1:Ethan my boy.
Speaker 2:I love Ethan yeah um over at Lord's Library yes, he came up to us and was like can we?
Speaker 1:I saw the cocktail. He did yes.
Speaker 2:So he did a really cool cocktail called the Tumandres Loca at Lourdes Library and it's so good, it's really good. So it has the carrot habanero hot sauce in it, it has a tanto blanco tequila, it's got lime juice, it's got papaya, mango puree, some pineapple juice, coconut juice or coconut water.
Speaker 1:Yeah, when you mentioned Salty Fox, I was like you know, Ethan was on my tongue, I'm like, but I don't know if that was something to associate because, again, all the bartenders in EGAD Because you know, there's a couple of speakeasies in EGAD and there's some other things to talk about. Yeah, and I meant to drop him, but I didn't want to interrupt you. Oh yeah yeah, but yeah, he's a brilliant mixologist.
Speaker 2:He's amazing.
Speaker 1:And if he could find an ingredient, he'll make it work.
Speaker 2:Absolutely. And he's like I got an idea and he was very collaborative with us and like, got some feedback and stuff and worked on it. It came out like really it's really good, nice and bright. It's very bright actually, make it why I'm gonna go by Lourdes after this later get a cocktail just, you just got a member.
Speaker 1:The password again is speaking. Yeah, you know the book of the day no, I'll figure it out, though.
Speaker 2:I'll figure it out well though.
Speaker 1:I'll figure it out.
Speaker 2:Well, I think it's on their Instagram so it's not too cryptic.
Speaker 1:Yeah, all right. So there's the taco. Yeah, I like how it just sits on the food. It doesn't just fall into the tortilla, make everything soggy.
Speaker 2:Yeah, and it's not like too thin, not too thick, it's like right in the middle. It's good oh yeah, oh yeah. Ooh.
Speaker 1:I just took a little bit by itself.
Speaker 2:We got a little seed.
Speaker 1:Maybe All right folks, here we go such a good taco to my dress. I tried it. This is. I can see how the flavor profile just go anywhere. Yeah, I can put this on rice and beans, peanut butter and jelly sandwich, like it First Go really nice in a cocktail.
Speaker 2:Yes, eggs in the morning, eggs yeah.
Speaker 1:Breakfast we have also ranchados, mm-hmm. Oh, in the morning Breakfast we have our srirachados. Oh, hell yeah.
Speaker 2:Oh yeah.
Speaker 1:All right, ricky, you're on to something. Buddy, I want to see some more flavors. Yeah, maybe I do a Space Coast Eats collab. You can. Absolutely It'll be fun, because I think I've been looking for someone to white label. A hot sauce with you know yeah.
Speaker 2:I like this.
Speaker 1:Yeah, pick out some ingredients, let the masters prepare it. So it's all nice and balanced.
Speaker 2:Yeah.
Speaker 1:And then it's just like a Space Coast Eats X and then Another brand. You know, it's just like A little Clab effort, maybe for fundraising. Who knows, something I've been That'd be fun, something I've had in my dome For like a long time, cause I just I love hot sauces That'd be really cool.
Speaker 1:I have to have five in my possession at my house at any good time. I have to have a few to choose from. Wow, whether it's the staples Dude, I think I should. Just a little anecdotal story Over the years on this podcast. But I named my puppy Cholula after my favorite hot sauce, cholula.
Speaker 2:No way.
Speaker 1:I miss her. She was the most adorable little. I mean she was like a little mix, but primarily Chihuahua. So I had a little Mexican girl named after my favorite Mexican sauce and oh, I put Cholula Chihuahua. So I had a little Mexican girl Named after my favorite Mexican sauce and oh, I put Cholula. I mean, that was like my ketchup for years.
Speaker 2:Oh, yeah, I mean cause it's mild, it's mild enough. Yeah.
Speaker 1:And now they have like Cholula, like garlic and another lime and like.
Speaker 2:You know, like Even they're branching out. Yeah, you know.
Speaker 1:And I love their packaging with that wooden screw top, bottle top and just really good, really good, because if it was a boy I was going to name it Tapatio, after another Mexican hot sauce, and I was going to call him Tappy Tap or something.
Speaker 2:One of my favorites too.
Speaker 1:But yeah, so Cholula Chocho, I miss you. What a good girl. And people are like Cholula. I'm like yeah, hot sauce, Come on man.
Speaker 2:Like you, named your dog after hot sauce I'm like.
Speaker 1:yes, because I love hot sauce.
Speaker 2:Yes, that's awesome. I love that.
Speaker 1:These are really good, have you been there before.
Speaker 2:Have the other one.
Speaker 1:No, I had my two, did you.
Speaker 2:This is your second one.
Speaker 1:Oh man.
Speaker 2:That was all you.
Speaker 1:I'm gonna have to do like a time lapse of all this.
Speaker 2:Yeah.
Speaker 1:Yeah right, there's a lot. There's a lot of eating, a lot of slurping, a lot of crunching. Yeah yeah, yeah, yeah right, there's a lot of eating, a lot of slurping, a lot of crunching, yeah, yeah yeah.
Speaker 2:I have to save the other one.
Speaker 1:Yeah, save the other one For after the show. Yeah, but boy, oh boy. Thank you for the tacos, absolutely.
Speaker 2:Had to have it on something you know Definitely had to.
Speaker 1:A cracker just wouldn't do the what A cracker just wouldn't do the what A cracker just wouldn't do.
Speaker 2:Yeah, no, no Chip or cracker. No, you gotta have food. Yeah, you gotta have food with it. For sure, good stuff, alright, it's got some heat right there.
Speaker 1:So two madres Once again On the show tonight. Now one last question regarding To tie it all together. Of course people could find us at Intracostal. They let you retail there.
Speaker 2:We're not over there right now, not sure. In the future We'll see, but currently, yeah, just at Thrive Local and at Pineapples.
Speaker 1:Can I find it at Intra Eats, the food truck?
Speaker 2:No, no, not right now. Not right now, yeah. So yeah, just those places I had mentioned.
Speaker 1:And if you come out to to the markets, we'll be out there as well, for sure, because I feel like there should be some two madres behind the bar.
Speaker 1:If you talk to, you know your beer tender and they're like hey man, you got any of that good good, yeah, a little wink and a nod and they may go here. You go, brother, yeah, I'll hook you up. Yeah, you know, a little wink at a little inside, yeah, um, so your production company, you're doing all kinds of uh fun things, you uh, you got the formal education from full sale yes, and now you have a, a project underway, won't you help us, uh, understand what's going on?
Speaker 2:yeah, um, you want to talk about the project or just go from the beginning?
Speaker 1:Yeah, because we're kind of running out of time.
Speaker 2:Yeah, yeah. So yeah, I went to Full Sail. I graduated last November, did some short films along the way as part of the curriculum, and then now I'm in the middle of doing my first full-length feature, which is going to be like a found footage horror movie. What yeah?
Speaker 1:Like a Blair Witch Project.
Speaker 2:In a sense, yeah, it's got like paranormal aspects to it. It's got like psychological horror to it. Yeah, so it's going to be fun.
Speaker 1:Is it shot on location or like in, like a sound stage or like?
Speaker 2:no, it's gonna be on location it's all gonna be local, it's gonna be here, it's gonna be all around to be my house. We're gonna be filming an egad. Um gotta talk to a few people. Talk to um uh, becca traditionals throughout. The idea of filming a scene over at traditionals and thank you be for my haircut.
Speaker 1:I just saw it yesterday. Oh, really Nice.
Speaker 2:Yeah, big shout out to Rob and Becca.
Speaker 1:They're awesome Love.
Speaker 2:Traditionals. That was probably the number one, one of the off-site locations that we wanted to film at, and then probably do a scene at Salty be phoned at my house. But I mean that's the inspiration behind it kind of came from. Uh, off of, I was coming across on instagram like these reels of people watching 2b movies. Have you seen? Like? Do you know? 2b is like on the on the rise. It's like such a huge culture shift going on.
Speaker 1:Yeah, that's a.
Speaker 2:Roku channel, right? No, I don't think it's a Roku channel. It might be, but it's like a streaming platform but it's all free. It's like free base and you know, it's basically YouTube for filmmakers, so they get paid based off advertisements of the movies and there's all kinds of movies on there. There's movies that are like super top a list, movies to like very, very bottom of the barrel, that are like you're talking up and coming like production, like me, yeah, yeah all over the place.
Speaker 2:It's all over the place and it's all. Like you don't need like an account or anything, it's all free. Like you don't need like an account or anything, it's all free, like you don't have to pay. The only thing is like, throughout the movies that are playing, is that all these advertisements come up. That's how, like the filmmakers or the studios, they get their money and stuff like that. So the more popular your movie is, the more advertisements there are in between the movies and stuff like that is the more advertisements there are in between the movies and stuff like that. So I I was coming across all these clips that are to be to be movies and I'm like this is insane. Like how are these people like, like making all this money off of it? Like and I mean it's not necessarily all about money for me, right, you know, I mean like I love doing this, like, but I'm like let's be honest, I pay, I gotta pay my bills too.
Speaker 2:You know, I mean like I gotta pay my education, you know it's.
Speaker 1:It becomes a lot more interesting when you get rewarded. Oh, totally. And if you want to attract good talent, yeah, a good director, a good, you know, stage, you know, or set builder, you know all these positions cost money, you know. I mean, let alone like trying to get a casting director, and then you have to get, you know all the other, you know executive producers, site producers, you know all these people who have to go to the location, set up, make, sure the lighting's right, make sure the sound is right, I mean, and then all the editors.
Speaker 2:So after it's a wrap and you capture the footage.
Speaker 1:Well then you got to go somewhere and you got yeah somebody's got to sit in the bay for a long time and just surround themselves with all these different clips and organize them. It's a lot of work and that's a good chunk of money right there and you'll do it once from the heart, out of your pocket, with all the volunteers. You know all your friends. But the second time you ask people like hey, we want to do it again, they're like no that was 80 hours yeah, that you pulled away from things that I'm trying to do and I love you, and the first one was fun.
Speaker 1:But that's why advertisers and monetizing any kind of content really helps, because it pays the bills and it keeps things interesting because you're able to. You know, god forbid, a camera breaks, yeah, things break, things break all time. A mic, uh, you did a stunt that went wrong and now you gotta, you know, replace. You know that that camera, that lens, that, that lighting, that I mean just if you think about all the production that you know that goes into a production, rather, on all that work and all that equipment, it's not cheap.
Speaker 1:Yeah, not, if you want like a competitively like really good robust you know the high level production. Otherwise, yeah, we'll just film on our phones and then you know, and that's going to be cinema for the rest of your life, if nobody buys any movie tickets. Exactly, yeah I mean, you know.
Speaker 1:So there's, there's, there's a choice to make as someone who appreciates that art and wants to, you know, see creators make more, you know? I mean, if steven spielberg didn't make any money off of star wars, would there be the trilogy and the second trilogy and everything else and all the other spinoffs?
Speaker 2:Yeah, no, exactly If.
Speaker 1:George Lucas and Steven Spielberg took the first one to the theater and it flopped. They'd be like, well, we're not going to try that again. Yeah, so again it helps that people support it, whether they support the advertisers that are advertising on that platform but you've got to make money because listen technology especially in our world, when it comes to video and lighting and everything else there's always something newer and greater.
Speaker 2:Things break, and if you want to keep that production level rising, yeah then you have to keep investing into your, your craft, craft yeah, so yeah, and then I mean I I saw these interviews from these directors that have put their movies on there and they're like you know, they're they went through, they talk about their struggles that they went through on production on their these movies and they're like one of the guys was like, yeah, I had, like my actor, my lead actor, bail two days before production. He's like I had to step in and I had to film it and he's like, and it was a three day production of this entire movie, that's like a 90 minute film.
Speaker 1:Wow.
Speaker 2:But it's not consecutive, like it was all like all spread out throughout the weeks, because everybody schedules. That's a huge other thing is scheduling, especially when you have volunteers going on. So I was like man, if this guy can do it, I can do it.
Speaker 2:So I'm like what's the best way I can do this, that I can maximize the best quality product with the budget that I have of based on what I went to school for. And you know, what I have going on right now is like, well, I can make a found footage or like that. There's definitely a demographic for it. You know the paranormal movies that came out and stuff. And then there's like a whole other whole other catalog of like all kinds of different found footage, horror movies that people love and stuff. So I'm like like I'm gonna go that route. If I have a good enough story, then I can capture something cool. So it that's the path that I'm going down right now have the story pretty much locked in. Ian is helping out. Um, he's gonna be in it, he has a cool role in it and he's also coming on as like a producer. Um, shout out to him. Shout out to, uh, my good friend caitlin rice. I don't know if you know her, I do yeah, so caitlin rice.
Speaker 2:She's gonna be one of the lead actresses in it and she's on, yeah, as like a production manager in a sense. Um, so everybody, it's everybody that I know that are really good people, that have really good work ethic, that would really invest and commit to this. Um, and hopefully, you know, I the plan is to do a Kickstarter video once I just start filming and that way I can get some money so that I can put into paying the cast and crew, so I could put into post-production, which is a huge part of it, and put into marketing, because I really want to market the hell out of it this film too.
Speaker 2:So that's the goal. It's very ambitious for what it is.
Speaker 1:And full length. You're looking at like a 90-minute, like a 90-minute, yeah, wow.
Speaker 2:So I think we've got a really cool story. There's a lot of cool dynamics within the characters, really subplots within them.
Speaker 1:Let me see if I get a spoiler out of you.
Speaker 2:Uh, is there gonna be like is it a gory? No, it's like.
Speaker 2:It's like a situational horror and suspenseful horror, and less of like, yeah, ripping guts and yeah, I, you know, I I like stuff like that to an extent, especially when I was a teenager. But I'm not really going for that route with this. It's more of a I guess you want to call it like these days, the elevated horror Right More of like a just kind of think of, more of like a A24 tone. You know, like I love Ari Aster and those types of movies. Or if you've seen the movie, talk to Me.
Speaker 1:Sounds more.
Speaker 2:The twin brothers that do that, um, but it's gonna have like the paranormal aspects to it with a psychological touch yes so that you're kind of like you know it's, it's kind of messing with your own head of, like, what's reality and stuff like that.
Speaker 1:Yeah, because because I mean, listen, some of the greatest are really low budget, just really smart and creative. And you don't need A-list actors, you don't need the best special effects. Exactly, it's just the situation. The situation, it's the psychological stuff, like you know, did you hear that? Like you know, and it's just big up the suspense where either even the TV coming on, the whole theater jumps, yeah, you know, to something like random.
Speaker 2:Yeah, and that's definitely. Those are elements that I definitely want to lean into, because when you do get into special effects, you got to do it with taste. You can't just throw special effects in just for fun, just because people can tell the ketchup between fake blood.
Speaker 1:You know, I mean people scrutinize, everything, scrutinize I can totally tell that yeah you know that there was a frame when the head, you know, went from here to off it.
Speaker 1:You know, and people yeah no, that looks too doctored on yeah you know people want believable gore yeah, exactly, and if you't achieve that, if you don't have like a really good special effects team, then you know right away like the real enthusiast, like no, I could tell how they did that. And people always just want to figure things out Like how did you? Oh, he did it like this. Oh yeah, I can see that it's like maybe don't overanalyze it, just take it for face value and just enjoy the story.
Speaker 2:Exactly, but it's also case-by-case basis because there's definitely a whole genre. That's like the whole horror comedy route which I love too, and it's fun to watch and stuff, and then you're like, okay, that's very intentional, oh yeah.
Speaker 1:Dawn of the Dead. Dawn of the Dead, yeah.
Speaker 2:There's all kinds of Shaun of the Dead, sean of the Dead, there's all kinds of stuff like that. But no, I definitely want to lean more into the whole paranormal, like suspenseful, psychological horror aspect of it. Is what I'm going for. And it's, I don't know. I think you can grab more out of that. Grab the audience more by the bowels.
Speaker 1:Yeah, no, I love that I love, that I would have never imagined my local beer tender having such gravity and exploring so many really deep and profound uh. You know ways to to convey a message to an audience. You know I mean, but but I love that about you and I love exploring all this about you because you know I think comedies are fun.
Speaker 1:You know you get people just to recite. You know the jokes and the jokes you know almost write themselves and and so you know it's a little bit easier to do like you know humorous stunts. You know slipping on a banana and know it's a little bit easier to do like you know humorous stunts. You know slipping on a banana and stuff, and it's just real. I think it's just lowbrow.
Speaker 1:Yeah, you know toilet humor. I mean, I can't tell you how many things you know, where you know somebody farts and everybody just laughs and it's like guys, that's like three-year-old.
Speaker 2:Yeah, it's still really funny.
Speaker 1:though it's hilarious, I still laugh at it and I love you know, and I'm I'm really looking forward to like the happy Gilmore too, you know.
Speaker 2:Yeah, I don't think it's going to hit as hard.
Speaker 1:No, probably not, but but there. But you know, at least it's something to look forward to this summer I don't see a whole lot of other like big.
Speaker 2:Oh you know, it's with Paul Rudd and Tim Robinson. It's coming out Friday. It's called Friendships.
Speaker 1:Those are great actors. Those are great actors.
Speaker 2:So it's kind of it comes off like an indie comedy, but the trailers for it. If you watch the trailers it's pretty funny because it comes off like a horror film trailer, really, but it's a comedy.
Speaker 1:Huh, and it's like.
Speaker 2:I don't know if you have time to throw it on here.
Speaker 1:People watch it comedy.
Speaker 2:huh, it's like, yeah, I don't know if you have time to like throw it on here.
Speaker 1:People watch maybe, uh, maybe you throw it on there, yeah, yeah, yeah, it's pretty funny. Yeah, like, in post I'll maybe uh add that, yeah, like, but maybe I'll just hide my my uh window, yeah, and play it.
Speaker 2:but yeah, you definitely got to check it out. Um, I want to check that out, but that's where I'm going with that.
Speaker 1:I mean, I've always loved film and I think the one other anticipated blockbuster is Mission Impossible coming out, I think, tonight or tomorrow. You know what?
Speaker 2:Yes, that one's also coming out tonight or tomorrow. But I need to catch up because I didn't watch the last one, the first part of the Reckoning, and I don't think I watched the one before that. So I got to catch up.
Speaker 1:Yeah, it sounds like you got some homework.
Speaker 2:Yeah, I got some homework to do. Watch your MI.
Speaker 1:MI 1, MI 2.
Speaker 2:I was in school for like two and a half years. So I was like there was, like it's funny, there were so many shows that I had to catch up up on, and movies just from being in school, and now it's your job, now my job, yeah you got us, you got to study what's out there, right, I mean?
Speaker 1:exactly if you got to keep up with all the new techniques and and it's funny, like you know, if you looking back through the years, because I've always kind of been like a media buff I mean hello.
Speaker 1:So I mean, look at this so I always analyze a lot of you know again to production. You know how they do the lighting, how they capture the frame of where they're at and how they follow with the camera and is it like an elevated you know type, you know panning down or you know, is it rising from you know take footsteps, and they gradually, like pan up towards you know. And so I look at all these different cinematic elements and just about everything and you start to see, like some of the trends, especially when cgi first came out, and you're like, okay, that's ultimately like not real, um, but it almost looks real and that's pretty cool. And then you start to see, you know, and that now it's just like, almost like. I mean, you see some of these michael bay movies and it's like almost all cgi from all cgi.
Speaker 2:Yeah, yeah, it's just like, almost like.
Speaker 1:I mean you see some of these Michael Bay movies and it's like almost all CGI.
Speaker 2:It's all CGI, yeah.
Speaker 1:It's like just the Transformers movies. It's like there's not one real. I mean again a lot of the chase scenes and everything else. It's all just computer generated, like they're not using any kind of like real set or anything else.
Speaker 1:It's just, and so you start to see some of these elements as far as what Hollywood is doing. And then, of course, you know, technology trickles down, you know, to us low guys and um and some, and you know, and sometimes we're able to mimic. You know, it's not, it's not great because, again, I don't have a huge production budget, you know. So it's usually, like you know, one or two of us trying to figure things out and how to, how to mimic some of these elements.
Speaker 2:Yeah.
Speaker 1:But at that same time, I feel like horror. Horror allows. It's like one of those genres where it still allows you to have minimal elements. It could be just a really small cast, it could be just like. I mean again, I've seen some really good movies, especially some of these deep water not deep water, but where these scuba divers are abandoned.
Speaker 2:Yes.
Speaker 1:And it's just like it could be like a large pool and this actor just waiting and just like, please someone come help me, and it's like they're surviving on a raft or something. I mean you could really convey a lot of suspense and drama with not a huge budget With not a huge budget at all, you could get away with having a really good story and, again, decent acting. But it's about the script. It's about creating that mood and those eerie elements with the lighting.
Speaker 1:I mean you could really do something low budget in the horror genre more than if you were trying to compete with a Michael Bay and do like a Transformers.
Speaker 2:Yeah Well, and the cool thing with this is another reason why I went with the found footage horror route is because when you go that route there's so much room for error that you don't have to focus so hard on the lighting and composition, because it's found footage, Like you're going off of a documentary style film. So, the audience doesn't know any different. If they start to see stuff that looks too good, then they're going to question it of like. Well, I thought this was all found footage horror.
Speaker 1:It's like, why is?
Speaker 2:the lighting. So damn good, you know what I mean. Like stuff like that that I can get away with, and it also saves a lot of time in production.
Speaker 1:So, yeah, you don't have to make sure everything's ultra stabilized exactly because if it looks like it was, you know it came from someone's, like phone footage, yeah, and it's supposed to have a little shaky element, you know exactly it's supposed to. Yeah, yeah you know, again, you're not working with stabilizers and all these other. You know, refining, refining cinematic tools. You know it's, it's raw.
Speaker 1:It's very like in the moment. It's, you know, maybe under duress and panic, you know, and so you know you're going to find like heavy breathing and it's going to. You know the audio may be like a little bit, you know spiky and and and and so forth, because you know again somebody's you know being chased or whatever, and you know so it's.
Speaker 2:It's not going to be pretty, it's not gonna be great footage, but it's gonna give you that real sensation raw and genuine and authentic yeah and I love that and that's and that's another reason too that the like the actors that I have they've never had any acting experience at all, you know, and it's like I'm asking friends to be in it and I'm like you guys have such big personalities. That's what I'm leaning into.
Speaker 2:I'm like all you got to do is just be yourselves and I'm gonna call you a different name because, that's your name this is a situation, this is our situation within us and this is how our relations are working around each other, and we're gonna lean into that and just riff off each other. So we have like a general. We call it like retroscripting. It's like kind of like what the office does.
Speaker 2:So we have like a kind of outline of what the script will be right and then we're just kind of like okay, we got, this is the scene that's going on. We got to hit these bullet points within this scene. Right, make sure that there's no plot holes. So let's all riff off each other.
Speaker 1:You know we'll start with you type of deal and which is kind of converse a little bit of ad lib allowed yeah, you know, oh, yeah, for sure, yeah because I think that also allows for some some magic, some what they call movie magic, when you go a little off script, you know, yeah, that's like some of the best stories, like I remember jack nicholson and we were just sitting there and then you know he totally departed and it's like it's it's those kind of moments that makes it more memorable for the directors and everybody in the cast, like, and then he just started doing this and it was like the best take ever.
Speaker 1:Yeah, you know, and it's like so when you let that creative person, that, that element you know, explore that space and their character and that development, and and then, of course, the situation of the scene. You never know what kind of magic. You never know and if you're hardened, you have to go by the script and it's maybe just too mechanical too scripted.
Speaker 2:Yes, well, another perfect example. Going off of that. I don't know if you've seen I just came across this the other day Matthew McConaughey was on a podcast talking about Wolf of Wall Street and you remember that has small part in the beginning of the movie. But when he's with Leonardo DiCaprio at lunch and he's like do no, hmm well, I guess he was like doing that before the take and it's just like his little like mantra thing or whatever he does that helps him prepare for the scene and get him in the zone, and stuff like that. So he's across the table from, excuse me, from leonardo and he was leonardo was like what is that that you're doing? So it's just like my thing. He's like keep doing that, keep doing that.
Speaker 2:And he's like roll, roll and he's like let's, let's go through the scene, keep doing that, right. And then they ended up using that in the film because it just it just fit.
Speaker 1:It fit in with it yeah, then it became a recording recurring theme, even throughout it.
Speaker 2:Yeah, and now it's like a very memorable moment within that film that everybody remembers. You know I mean percent.
Speaker 1:Yeah, yeah, I mean it's, it's little stuff like that. Yeah, cuz Jonah Hill, you know even his character.
Speaker 2:Oh my god, you know his character in that movie is fucking hilarious. That that's one of my favorite. I was talking, uh, with somebody at work about like we're talking about like martin scorsese films and I'm like I think that was my favorite one, like that one, just it just hit so hard it hits so hard and it's, and it's got all the good things.
Speaker 1:I mean you have, you know, uh, rescue at sea. You have the parties in long island, you know, and it's got all the good things. I mean you have Rescue at Sea. You have the parties in Long Island, you know, again, it's a drug, sex, rock and roll theme.
Speaker 2:Yes.
Speaker 1:You know pretty girls, awesome parties, midget tossing, like you just have like little people tossing. You have all of these elements where it's just like I've never seen that in a movie before, never have.
Speaker 2:Well, I mean even like I've never seen that in a movie before. Never have. Well, I mean even outside of that, just like martin scorsese as a writer and director, he's, he's fucking genius like he. He's a such a great storyteller and he, he can, just the way he does it, he, his, he had, he can turn a three-hour movie that feels like a 30-minute episode or something.
Speaker 2:You know what I mean. Just because he knows he has a great story, that's his backbone. And then he has great editing, pacing, acting, great direction. But when he throws that narration into the film to help elevate the whole story as a whole, that keeps the audience engaged in moments that it keeps that. Keep. That would be distracting.
Speaker 1:Yeah, and I feel like that's what he's done.
Speaker 2:He's done it in all his movies.
Speaker 1:Yeah, from Goodfellas to Departed.
Speaker 2:To Departed.
Speaker 1:Yeah, you see the Irishman. I don't think that was I did.
Speaker 2:It I did. It wasn't my favorite, but it was good. It was good. It wasn't my favorite, though I did not like. What was that movie? Did he do it? The other Leonardo DiCaprio one that came out a couple years ago with the Native American girl oh, I forgot what it was called. I saw it. I wasn't a big fan of that one at all.
Speaker 1:Was that the one?
Speaker 2:I can't remember what it was called. I saw it. I wasn't a big fan of that one at all.
Speaker 1:Was that the one? I can't remember what it was called Like in the wilderness. No, no, no, no, no. What movie was that one called?
Speaker 2:I want to feel like it was like, say, it was like during the prohibition or something. No, it's like at the tip of my tongue. Why can't?
Speaker 1:why is my?
Speaker 2:mind drawing blank. I'm gonna look it up. I'm gonna look it up. Hold up, it's late in the day. In your defense it is, but I feel like I should know this. It is uh oh reverence. That was when I was sitting. Oh, reverence, that was a great one. Yes, oh my gosh, leonardo DiCaprio, you're like in a million movies. Let me see, I'm looking at Martin Scorsese. There we go Killers of the Flower Moon that's the one I'm talking about.
Speaker 1:I have to see that I don't recognize that title.
Speaker 2:No, don't waste your time on that one. I was not a fan of that one at all. I was not a fan of that one at all. Actually, I don't even know if he directed it. Yeah, he did. Yeah, I wasn't a fan of that one at all, but everything else he's done, he's really cool. Who's your favorite like director, writer, actor, Because you seem like a movie buff like me.
Speaker 1:You know who? I've been watching a lot who, just because I've been streaming. I just get a lot of my media from my roku, so it's either, like you know, peacock or paramount. Yeah, but I love 1923 1883 yeah, and the yellowstone.
Speaker 2:This tayloridan person I hear a lot about him, holy crap.
Speaker 1:Like he just keeps dropping all these like gangbuster, like I mean Landman.
Speaker 2:Yeah.
Speaker 1:Like every time I see something like I really like the show and I just watch the credits, I'm like goddamn Taylor Sheridan.
Speaker 2:Yeah, yeah, yeah. So I'm just like I'm a big fan.
Speaker 1:So, sheridan, yeah, yeah, yeah, I'm just like I'm a big fan.
Speaker 2:So you know who he is right.
Speaker 1:No.
Speaker 2:So he was an actor. I mean, I'm sure he still acts, maybe a little bit, but he was the sheriff on Sons of Anarchy.
Speaker 1:Remember the sheriff.
Speaker 2:That would always that went to high school with Jax in that show. I think he went to high school with Jax and he would always bust his ass.
Speaker 1:Yeah with Jax in that show. I think he went to high school with Jax and he would always bust his ass. That's another series I gotta watch again.
Speaker 2:That was so good. That was such a good show. But he was a sheriff on that show. That was like one of his breakthrough. I think moments right there, yeah, because I'm like all these great themed shows.
Speaker 1:I mean just the stories.
Speaker 2:I mean just tragic.
Speaker 1:Yes, and it's like oh my God, there's something about and the acting's great yeah there's something about like tragedy and grieving, that's so.
Speaker 2:I guess it's something that everybody can resonate to and relate to, because everybody goes through it. So maybe that's why Well, yeah, pain, I think, is super relative Suffering.
Speaker 1:Everybody can relate to one thing or another. Like losing somebody, worst thing we all experience as humans. Yeah, worst experience, and no matter how it happened whether it was all of a sudden or over time, and no matter how it happened, whether it was all of a sudden or over time, you know. And so when you convey that on a movie, because we all do it right.
Speaker 2:Internalize that yeah.
Speaker 1:Mix with our own grief. Yeah, and now you're so into this character that you just watch for an hour. Yeah. You know falling in love with them as a character Like oh my gosh, you know so playful as a kid. And then you know falling in love with them as a character like oh my gosh, you know, so playful as a kid.
Speaker 2:And then you know they grow old and it's like, oh God, he's gone. So attached by them, he's gone. Yeah, he can't die now.
Speaker 1:You know, and so people, people will go through all of those stages of grief.
Speaker 2:Yeah, after an hour After an hour of watching this.
Speaker 1:And it's not because they absolutely loved that character or that actor and they're like, no, I don't want to see him die, but it's because they relate it to their own experience, they relate it to their own experiences and it just draws up all that emotion. Yeah, and if you can do that, if you can tell a story that will help somebody like remember those pain points and draw up that built up Because we push pain down a lot of us, oh, totally.
Speaker 1:But if you just have that like magical, like key to unlock that stuff and allow people to like feel that again, yeah. Waterfalls, I know.
Speaker 2:Oh my God, I'm a crybaby in the theater. Like I will cry Me too. Yeah, I'll cry.
Speaker 1:Yeah, of the galaxy three, volume three, when I thought rocket was gonna die.
Speaker 2:Yeah, I fucking cried, dude, I did I'm ashamed.
Speaker 1:And, by the way, right now. And, by the way, great soundtracks, oh my god all the movies, great soundtracks.
Speaker 2:When you can have a great soundtrack like deadpool and wolverine, great soundtrack, I know I gotta see that. Stranger things. When they was a soph Bush song, like stuff like that. Which, when the hell is that going to drop? Do you watch Stranger Things?
Speaker 1:I do. I'm still waiting for the. Waiting for the trailer. At least Wait till, like what? There's only been three seasons, right? No, there's four. Is it four?
Speaker 2:They're going into the fifth. This is the final season. I mean, they're all like 30 now, but whatever, Just about damn near.
Speaker 1:They've already moved on. Can you believe it? It's been an hour and a half, has it really? Yeah, cool.
Speaker 2:Yeah, time code says 1-26.
Speaker 1:Damn.
Speaker 2:I know, and before we go, I fucking love that Blink-182.
Speaker 1:Yeah.
Speaker 2:Did you really get that sign?
Speaker 1:Is that real, mark and Travis? Yeah, well, I had buddies who went on tour with them. They opened up. Yeah.
Speaker 2:New Found Glory. Okay, we've talked about this. Who do you know in that? Cyrus the drummer. You know Cyrus? Okay, that's right, we've talked about this Him and my brother are my best buddies.
Speaker 1:I mean, my brother has all like newfound glory gold albums platinum albums all over his office.
Speaker 2:I remember you saying this yeah, that's awesome.
Speaker 1:So, yeah, we were backstage. I think I went to one of their Boston Boston shows or just outside of Boston. And these guys I'm hanging out with the you know their, their roadies and their their security, yeah, hitting, like you know, plastic golf balls yeah that's, that's what travis and all you know, all these punk rockers, you know, they, they, they seem like you know, you know, you know they have a dirt bag image. But I mean, travis had his own bus mark, had his own, like all, like all. Everybody has their own bus yeah their own crew.
Speaker 1:You know they have. You know, the catering is always like top notch you know, I mean, yeah, so they may. Came on and there's a bunch of, you know, kids with spiked hair and everything else in the audience, but then they go back to the lap of luxury backstage yeah, yeah, we're just kicking it, you know, and it's just it's, you know it's. It's really cool to to you know, get to that.
Speaker 2:So you started to met them and everything oh yeah, hung out and stuff yeah, so with it was this this was back in what early 2000s late 90s I was up in Boston in 01. Okay so early 2000s.
Speaker 1:Yeah.
Speaker 2:Did Tom sign it or no? No, okay.
Speaker 1:Just Travis and Mark. Yeah, I mean, I waited for him, but you know against.
Speaker 2:I heard he kind of is a hermit when he's out stage. They could be prima donnas, you know. Yeah, Because again.
Speaker 1:You know they're on a 100-city tour.
Speaker 2:I get it. I mean I don't get it, but like, I can only imagine like, and I think that day he had his family in town.
Speaker 1:I think he went with his I don't know whoever he was dating or his wife at the time out to dinner and we were all just all hanging on the bus and uh yeah you know, the eight by tens are just sitting there. I'm like you know, so I think I was holding it and they're like hey, let me here, let me see that thing that's awesome.
Speaker 2:Yeah, they're just. You know I'm a hardcore fan, right?
Speaker 1:yeah, yeah, I mean I know, when you, when you walked in, when you walked in, I was like, oh okay, yeah, I recognize that band, yeah, so I try to keep all my all my signed, uh, framed art here and I have my other signed murals. You know, I've all my murals over there that's awesome.
Speaker 2:Yeah, the 518, 518 underground decks and stuff. I see the punk in the park down there as well.
Speaker 1:Yeah, I just I just framed that, that art piece that's I mean, it's just a regular poster. No, it's cool though, but my uh, my girlfriend's a talented framing uh person. She loves to put things in frame, so she found all these eight by ten signed, like why don't you frame this? I'm like I don't got that fucking time I know so she.
Speaker 2:I have a lot of shit that needs to be framed too. I may hire her.
Speaker 1:Yeah, I framed my shit yeah, she did that big one, that one, that one and that one for me, and I have a couple more at home that she did for me. That's cool. Yeah, she just, she just likes picking stuff up and just making them good looking.
Speaker 1:I'm like thank you nice yeah, she, she's great, she, uh, she's a visual. Um, you know, she went to school for design, so these she does a lot of the visualizing. Merchandising over at the king's furniture nice, make some bedrooms and dining rooms all look cool. Shout out to my girl, lisa go lisa, lisa, hell yeah and uh, yeah, of course, you know, um, you know, you, you recognize a lot of these artists yes, um from around around the room. I mean I'll listen, you know, if you're not supporting local, I don't know what you're doing.
Speaker 2:Exactly, keep it local.
Speaker 1:Space Coast Eats this main. You know, talking about food and dining here on the Space Coast may not make sense to someone in Germany, but I don't need a global audience. You know, I'm just glad you guys are listening. I'm glad people like Ricky come on and we're able to talk and explore the food and cuisine and dining culture here on the space coast. And again, you know, to the sponsors that believe in it. You know, because when we're having these discussions and I create an audience that appreciates what's happening here, local in Brevard County, and we get to explore all the talents here in Brevard County because there's I mean, I feel like there's so much, so much talent here.
Speaker 1:There is In fact, on my next episode and this will be like a little excerpt that I think I'll do I'll go ahead and segment this out, but next episode I think it's going to be the first week of June I'm still talking to some NBC PR person, but we're going to have Chris Morales, who is on NBC's yes Chef, which is currently going on right now. I think it's in the third or fourth episode, so by the time he comes on it may be like the fifth or sixth episode, so we're going to catch up with him Again. That's yes Chef with NBC. It includes your hosts, Martha Stewart and Jose Andres, and Chris has been on the show before with other projects, but now he's doing reality TV as a chef and he's going to be on the next episode, so tune in for that.
Speaker 1:Ricky two madres. Yes, sir, get your bottle. Find it anywhere in EGAD, thrive, local Pineapples, other retailers coming soon, urban Prime if you're in Vieira, forgotten Block, cocoa Village, yeah, all those great people and I want you to follow right now on Instagram.
Speaker 1:321 2madres T-U M-A-D-R-E-S 2madres on Instagram. Follow them, give them a shout out. More flavors coming up, including at the Bacon Beer Bash at Intracoastal, june 14th. Yes, sir, what else can we plug? That's about it. Thank you, asian Time for believing in the show and if you're looking for some really good Asian cuisine, go see Asian Time in Suntree, right there on Wickham in the Fresh Market Plaza. Until next time, guys. Thank you so much for tuning in to another of the Space Coast Eats podcast. It's a delicious podcast that we record right here in Space Coast Podcast Studios at the Space Coast Creative Center. Until next time. My name is Jesse and we'll see you on the flip side.
