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Now, if you're just joining, we're putting the finishing touches on ragout de rachot. A favorite dish of mine, which is French for hot grease stew. This is a super quick recipe, and the kids love it on those boiling hot days of summer. Now, we've had a little cauldron of grease warming in the sun for the past four and a half weeks. You can do ten weeks if you want.

I always do four and a half. And I'm taking it out of the sun and pouring it into this bowl here. And yes, there will be ants. That's okay. The ants boil right off and they give the ragu that heavy oaky grease flavor that bodies crave. Okay, so now that you have the warm grease in the bowl, go ahead and add in the gravel.

Not too much just a pinch to taste, really. Then mix in the muddadell, the mozerell, the gababal, all aged well beyond their expiration date for that musky bite you want, right there in the back of your throat. Then we're going to mix in the snails. And remember, you want these snails alive their natural greases bring out the grease and the bowl of

grease and trust me it makes all the difference in the quality of grease grease

all right I'm gonna leave this here over there in the direct sunlight for the next 30

minutes while we handed over to Brother Reed who's putting the finishing touches on our desserts.

All right, I...

Shit!

Okay!

Ah!

Okay, ah!

So like I said before the commercial break, try to handle the crows carefully.

Ow!

Wow! Yeah!

Okay, they bite super hard.

Okay, so hold the crow over the crow cro-crow.

You're gonna want all of it spit and...

...