Look, I just want to eat simple food.
I want a short rib that looks like a short rib.
I want, you know, I want everything so it's all cramming into my head at once.
You know, I like the restaurant Lou Hill.
They bring this little cutting board and they stab all these little baby vegetables.
And there it is, out of the ground, onto, we're not pureeing it.
I know you're, you're, you're like, well I can, I have, I can, I can go a lot of different
directions.
You literally told me because you were smoking some dish on Food Network Star and I'm like
Jesus Christ, I'm getting smoke inhalation.
What is smoke and caviar?
I'm not into the molecular gastronomy.
Well, you know, but there's different, again, there's different aspects and sort of different
approaches.
I'm going to go to my garden, I'm going to pick the vegetables I want and I'm going
to keep them as close to how they.
That initial perception, that, that, that original form.
Yes.
Maybe they should have gone to Parsons and become artists, not chefs.
This is the kind of stuff for the people who don't eat, but for people like me that eat
and my boyfriend, he's from the Midwest, he, you know.
Meat and potatoes, straight forward.
I mean, you know, and again.
He doesn't eat potatoes.
He's more, he's a sophisticated midwesterner.
The interpretation of some of your food, again, there's, there's a very simplistic straight
forward edge.
There's a level of execution, but in, in its, in its essence, there's a, there's a great
simplicity, but there's still complexity in what you do.
You can see that in some, in, in some of the photographs.
And again, some of the things that I've eaten that you've made, there, there is a level
of complexity in the work that you do.
And that's, and achieving food with complex flavors and, and showing it in a simple and
enlightened way is a talent.
Not a lot of people are capable of doing that.
And this is more Russell.
Correct.
Correct.
I mean, it's been great in the respect that we've stayed friends and that we continue
to grow as friends.
And I'm, I can't be more happy for some of the things that are going on in your life
for you now.
You know, I, again, I guess it's that, it's that thing of, I am Dundershka and I hope,
I hope that even people get a little bit more of a glimpse into more of who I know as a
person, because again, you're, you are truly a unique snowflake and you walk by your own,
by your own vibration and it's pretty damn cool.
I'm not trying to be like everybody else, not trying to look like them, not trying to
roll like them, not trying to live like them, yes, I do my own thing.
And that's, you know, again, it's one of the really special, unique things about you and
the fact that you're actually pretty goddamn funny.
So nice.
And I'm, oh man, I know so many people that are just absolutely in love with your humor.
So it's, you know, but it takes a, it's pretty interesting to get you to, so, I love you
very much and I thank you for coming on the show.
I love you too, Russell.
I will invite you over for a dinner one day.
This'll be cool.
Thanks guys.
We'll see you again soon.
