Hey, everybody, it's Dave here. We have a great pod today with Noel Cornelio, aka the snack master and

Chris Ying, we go into my opinion as a fact and we talk about, well, not just talk about, we eat a lot

of chips. We don't get too deep into the mystery bag that Noel sent Chris and I. And yes, it's an

audio format, but here we are, the thing that you're never supposed to do, eating and chewing on

on air and won't go too deep into that, but there's a reason why we wanted to talk about snacks and

chips and shelf food stable products. But before I get into that and wanted to start this podcast with

a topic that I doubt has ever really led any conversation and that steaming fish, I think that

steam fish for me, I can't speak for anyone else is how I like to eat my fish these days. I still

love it deep fried, I still love it roasted, I still love pan roasted in butter, aerosate in butter

and time and little garlic, squeeze, lemon juice, I love all those things, but the way I want to eat

it at home and even when I go to restaurants now, it's less about deep fried and it's more about

eating a beautiful whole steam fish. And I was wondering why is that not happening more and more?

Obviously steaming is a great technique, it's very healthy, but steam fish to me is less about health

and more about really cherishing the pristine nature of the product and eating it very clean.

And yes, it is healthy, but there's something really, I don't know, it's just delicious. Eating that

with maybe some vegetables and some rice and it's not just a filet of fish, yes you can,

but any fish for the most part with maybe the exception of say, sort fish and stuff like that

is beautiful steam, flat fish, black bass, napper, rock fish. And I was like, why can't we find that

on menus? With the exception of say cooking in Papio, which is a French technique, you might see it

cooked in a parchment paper with a little white wine, aromatics, some vegetables and they're

bringing out the table and they take some scissors and you let the steam, I love that. And we've

put it on menus over the years, it's one of my favorite ways to eat fish. And I just love steam

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