Patrick: Yeah, I think I mean, I won't fool with a podcast that’s less than 20 or 30 minutes long just because it's over by the time I'm, I'm usually trying to, especially if I'm in the clean lab trying to do something, you're not supposed to like dig in your pockets... Ryan: You’re not? Oops. Announcer: Hello, and welcome to Science sort of. Music Ryan: Hello and welcome. You are listening to science sort of Episode 34. This week's theme is brain freeze. I'm your host Ryan and joining me as always are my buddies the Paleo Pals, Charlie. Charlie: Hey, guys. Ryan: And Patrick. Patrick: Ohayou Gozaimasu. Ryan: Whoa, droppin’ the Japanese on us, sir. Patrick: Well, I I feel like I always say the same thing when you introduce me, so I was... Ryan: No, I guess I get stuck in that rut too. I think it's important to try, try and diversify our introductions. Patrick: I think that's right. Ryan: Well, one thing about our introductions that are always very diverse is what we're drinking. So what are you drinking Patrick? 1 Patrick: I'm drinking, I'm drinking wine. I'm drinking Grayson Cellars, 2008 Chardonnay. And Grayson Cellars is up the road from Berkeley, Berkeley and St. Helena or St. Helena. I don't know how you choose to say that. I guess it depends on what part of the country you're from. But anyways, Grayson Cellars’ deal is they like to make handcrafted wines in small lots. And so I'm drinking from lot number 11. And ah, it's, it's good. It's, it's not one of the buttery Chardonnays. I like both the buttery and the citrusy ones though and I guess this one's more on the citrusy side. Ryan: That's really more of a lot 14 guy, huh? Patrick: Mmm, mmm, yeah. Ryan: Sure. Charlie: Sounds good. Ryan: Charlie, what about you? What are you drinking? Charlie: Well I'm still in Hawaii and it's only 4:30 so I was drinking a green tea that I poured over ice but I have a tequila sort of in back. Ryan: You want to remind people... Charlie: It’s on deck. Ryan: You want to remind people who may not have heard the previous episode what a tequila sort of is, it's one of our official cocktails. Charlie: A tequila sort of is Hornitos Reposado that's an aged, oak aged tequila. And it's not Añejo, Añejo is two or three years aged. Reposado is just, like, about a year aged. Even though Añejo would lead one to think that that means one year even though Añejo‘s a couple years. Ryan: Alright. 2 Charlie: Yeah, and some soda water and some limes, lime slices and some ice cubes. If you, if you have ice cubes, I don't have ice cubes. Ryan: They don’t have ice in Hawaii? Charlie: They, I think they do. I've had it at the resorts but I'm in my little apartment that I'm staying at and I don't have an ice cube tray. And I could, I could probably improvise but I haven't gotten around to it yet. Patrick: Ah, you're not drinking, have you had any Mai Tais since you've been there Charles? Charlie: Yeah, I've had a few Mai Tais at the resorts. I like the ones made with real fruit juice rather than corn syrup. Ryan: Yeah, for sure. Charlie: Yeah, they're pretty good. I mean, I like how it has like light and dark rum in it and... Patrick: That’s a recipe for disaster. Ryan: Have you tried a zombie yet Charlie? Charlie: No. Ryan: It's one of my favorite Tiki drinks. It's a developed back in LA I think in 50s or 60s, for, some dude was super hungover, came into the Tiki Bar Don the Beachcomber, the original tiki bar down in LA and he needed, he needed a hangover cure because he said he felt like a zombie. And so Don the Beachcomber, mix him up a drink that they later called the zombie and it's just all the rum in the bar mixed with a little bit of fruit juice, good hangover cure if you can stomach it. Charlie: Wow. It sounds like the drink I like around here. It's called a tropical itch. And it's pretty common in a lot of the bars I've been to in Hawaii and it's just some bourbon and passion fruit juice, soda water and a stick of sugar cane. 3 Ryan: Nice. Patrick: Yeah, it sounds good. Ryan: Good deal. Well, Charlie... Charlie: What are you working on? Ryan: Well, I warned you before we started recording that I had something you were gonna, you're gonna be envious of, I assumed. So if people were following me on Twitter, they might have noticed that I was in Portland last weekend where I met up with two Paleo Posse and it was sweet. Ryan Brown and Jamie Berg. Thanks for coming out guys. We painted the town red once or twice over. It was a lot of fun. I really enjoyed meeting them and hanging out with them. And apparently, I'm you know, I'm not a douche. So there was some, there was some concern before they came out that that might that might happen. But... Patrick: I have to say, if I only listened to you, I might be concerned as well. Yeah, that's good they came out. Ryan: No, we had a great time and they're both from Portland and Ryan, Ryan was very gracious with his time and taking us to the right places and the right bars and we hit up some really cool places. There's a video on Facebook of us at Voodoo Donuts at probably about 2:30 in the morning. 5:00 Charlie: Oh, I love that place. Bacon on a maple bar... Patrick: That's pretty awesome. Charlie: It’s a beautiful thing. Patrick: Did you get some of the cereal ones... Ryan: Yeah. Yeah. 4 Patrick: The Cocoa Puffs and Captain Crunch. Ryan: Yeah, the video invo, includes me force feeding my old roommate Captain Crunch. Patrick: Did you take the, did you take the challenge? Ryan: We did, like, just the Tex-ass. Patrick: Yeah, the Tex-Ass. Ryan: No, we did just the the Voo Doo Dozen where they choose 12 donuts to give us. So they were surly at Voo Doo Donuts Patrick: Nicely done. Charlie: Yeah, they can be. They’re hipsters. Ryan: Exactly. We also went to this bar called Ground Control that was an arcade with beer. Thumbs up to Ground Control. Patrick: Don't they go to that in that Comedians of Comedy? Don't they go to that bar, I think? Ryan: I haven't seen it. But I got, I got one more shout out to give, and that's to Jamie's roommate who didn't want to come out with Jamie because the roommate said based on my picture on the Science sort of “about Ryan page”, there was no way I was possibly straight. So, thanks for that. But I am straight. Charlie: And why would it matter? Patrick: Sort of. Ryan: I'm straight sort of? Patrick: Yeah, see comments about, well, past trailers 5 Ryan: I just said he would make a good Flash. Anyway, I had a really good time in Portland and one of the things I picked up while I was there was a couple of bottles of liquor from the Rogue Brewery because they distill their own stuff. They distill their own liquors up in Oregon. And the thing I'm drinking tonight is their pink spruce gin, which is spruce gin so it, it substitutes a little bit of the usual Juniper flavor for some spruce flavor. So it's a little pineyer than most gins and then this is aged in pinot noir barrels. Patrick: That sounds horrible. Charlie: Dude, you better save some of that, by the time I get back to California. Charlie: Yes, sir, it is fantastic. And I'm drinking it just on the rocks with a twist. That's it. And it is, ah, it's a nice sipping gin. It needs to hit the right temperature. It's very temperature dependent for a gin and in the time it's taken me to describe this I'm actually going to add another ice cube, ice tray here... Charlie: See, that's why I don't have ice cubes, it takes too much effort. Ryan: I was reaching, I got a mini fridge. Patrick: In your studio. Ryan: Drinks are important. So it's just, just a really good age gin which is kind of a thing I've been into lately. So there you have it. Charlie: Cool. Patrick: Well speaking of things you're into, let's talk about how you get into science. Music Patrick: Okay, well I ran across an article by Peter Schmidt that discussed where professors found their inspiration to rise from the lower classes to the middle class or perhaps the upper middle class. And they might not be what you would think. So, I'm not sure exactly what, how scientific this study was.