Name: Joe Rogan Experience #1202 - Fred Morin & David McMillan
Uploaded: 2018-11-15T01:15:00.000Z
Description: Watch the stand-up comedy video 'Joe Rogan Experience #1202 - Fred Morin & David McMillan' from PowerfulJRE on Comedy Buff. Published 2018-11-15. Transcript available.

Watch the stand-up comedy video 'Joe Rogan Experience #1202 - Fred Morin & David McMillan' from PowerfulJRE on Comedy Buff. Published 2018-11-15. Transcript available.

Joe Rogan Experience #1202 - Fred Morin & David McMillan

I don't know. No. Here we go. Good.
Here we go.
Three, two, live. Boom. We're live. Gentlemen.
Jared. Fred. Hey. Good to be here.
Good to see you guys. What's happening? Not much. We're in sunny California.
Yeah, it's too close to the sun. A little bit.
I've been barbecued over the last week and a half. I've been hiding in a hotel
for six days.
How proper that we're here to talk about surviving the apocalypse.
Yeah, that's what I was going to say. Your book is Joe Beef Surviving the Apocalypse.
A cookbook for Surviving the Apocalypse? What's the purpose of the title? Just
a goof?
We haven't written a book in years. I don't think we really wanted to write a
second book.
When we started getting a bit of pressure to write a second one, we kind of
laid down the gauntlet to the editors and said,
we're going to write what we want. Are you in or are you out?
And they said, well, you know, show us a little bit of the framework of what
this is going to be.
I said, I want to talk. I mean, cooking doesn't define me or Fred. It's not all
that we do.
Like, you know, you see some people, they seem to like eat, live and breathe
cooking.
I said, no, I'm into the outdoors. I'm into mushroom picking. I'm into
fermentation of berries.
I'm into, you know, canoeing. I know all about canoes. I love swimming in lakes.
I want to talk about multiple subjects.
I want to talk about the native Mohawks of Quebec. I want to, you know, so I
said, let us write a book about the multiple subjects of which we're into, you
know.
Hey, Joe, if we're not cooking, we're building first aid kits and like survival
kits for real.
Really?
Yeah, David goes to like L.L. Bean. He has a lifetime membership there.
I have an off-grid cabin up north, like north of Montreal, about an hour and a
half. You can only get there by boat.
It's eight kilometers from the landing. You know, 2,000 watts of solar power.
Completely off-grid.
You can barely walk in because of the jagged cliffs all around it. Behind me is
an old-growth forest that's protected federally.
And I have a suture kit and saline in my car.
Always?
Oh, dude, his car's outfitted. Like, he's got shovels on the roof and propane
tanks on the roof.
Two years ago, I drove to Alaska, down south, Arizona, back home.
Wow.
20,000 miles.
I grew up in Boston and I did stand up in Montreal for the first time, I think,
in like 1991 or something like that.
And I remember thinking Boston was cold until I went to Montreal and I went, oh,
this is a different thing.
We had it last year, too.
We had a polar vortex last year come roaring through.
I think all the pipes blew in all the restaurants.
I'm sure.
Yeah.
January 2nd, you know.
But what I was going to say is, do you think that living in such an extreme
environment, a beautiful city, amazing city, but it's an incredibly harsh
environment in the winter, do you think that makes you more cognizant about the
need for survival?
It's always in the back of my head.
It's always in the back of my head.
They said, this is incredibly cold.
If the power goes out for 48 hours, I have to start a plan B. Where am I
bringing my babies?
What are we going to eat?
Where are we going?
In our city, over the last couple of years, I've been talking about a complete
ban of fireplaces and wood-burning stoves inside of homes, condominiums, and
houses.
The laws governing wood-burning in the city of Montreal are stricter than the
ones in California.
And we die, man.
If it's cold, we die.
I go, this is irresponsible by the government to do this.
I said, okay, make sure we don't use them, but let's all have them just in case.
Same goes for if the grid goes down.
What are they worried about it for?
Are they worried about the air pollution?
Particle emission.
Particulates?
Yeah.
That's correct.
Man, but it smells good.
Like a nice wood-burning stove smells amazing.
Yeah, this affects everybody.
This affects restaurants and grilling food.
This affects barbecue.
This affects, you know, traditional bagel stores.
Traditional bagel stores cooked with wood?
Is that why you said that?
Yeah, of course.
Really?
Of course.
You go into Myland, St. Peter bagel, Fairmount bagel, all the other ones, you
smell it.
It's a massive part of our culture as well.
You have to understand that food-wise, the province of Quebec, the city of
Quebec City and Montreal,
Jesus, our first place is populated in North America.
This is, you know, the Europeans, to get to anywhere in North America, came
through Quebec first, New York afterwards.
The food culture in Quebec is over 400 years old.
You can't say that about, you know.
Over 1,000 years old.
Yeah, yeah, absolutely.
And wood is detrimental to that.
If it wasn't for burning wood, I'm not saying we should do it for a historical
purpose, but, like, man, like, if we run out of gas, there's still wood.
For safety's sake.
And then they're going to come and give you a ticket, you know, two grand,
because you're having a fire.
A few years ago, like, what, a decade ago, we had this crazy ice storm in
Quebec.
You know, the perfect storm of rain and then cold and then rain and then cold.
All the power lines went out.
All the pylons crashed.
Yeah, everything got thick with ice, right?
Yeah, for two weeks.
Yeah, two weeks.
And there's a baby boom right after that, because people stayed home, no
television and no heat and procreated.
And there was a true baby boom.
Nine months later, there was a ton of new kids born.
That's hilarious.
But, you know, the deep freeze, it also, like, cleans the city in the winter.
So, from your perspective, if the shit hits the fan, they come and see us,
because it's a pretty good city to survive anything, you know?
It's a pretty neat place, because the winter just, like, sanitizes everything.
You start again every year, you know?
Yeah, as opposed to L.A., where you never really get that.
You can't get the full clean down, yeah.
It's the long haul.
Yeah, you do, like, a whore's bath.
You know, you just get it, like, you're in a restroom somewhere with paper
towels that you wet down and sort of get your underarms or whatever.
That's what L.A. is.
The wet towelettes.
Yes, yes.
So, you just wanted to write a book that kind of covers all of your interests,
not just with food, but one of the things that I really enjoyed about, there
was an episode that you guys did of Anthony Bourdain's show, where you were ice
fishing, and you had one of those ice fishing huts.
And you guys cooked.
You know, Tony told you, it's notorious on the show that they never caught fish.
Yeah.
And whenever he had a gun, he never hit anything.
So, we knew that, and we knew that there was not a pike and there was not a
walleye that was going to bite.
So, we're like, okay, option A, we sit there and we, like, take some fake fish
and we fry it up in cornflakes and shortening in a hollow cabin.
Or we just went, like, Joe Beef Crazy and we brought all the old cookbooks we
had, all the spirits, like, Cuban cigars, all the copperware, all the stuff.
And we made a menu from an old L.A. restaurant, Paul Bucuse, that he did a show
at after.
And he knew nothing about that day.
And we just went from fishing after he asked us about, like, strippers in
Quebec.
And, like, just a few funny banter.
And we just went in.
It was, like, magical.
It was seriously a tenth of the size of this room here.
Yeah, it was a tiny, tiny little shack.
And he tapped out that day.
Yeah?
Yeah, he was having a good time.
And we brought some fine wines and fine spirits and some really rare oddities,
some old chartreuse and stuff like that that Fred had lying around.
And Tony was funny.
There you guys are.
It's up on the screen right there.
He let it go a bit, you know.
He calmed down and enjoyed us and let us do our thing.
I'm a bit fatter, eh?
Oh, God.
That was in the wine drinking days, too, right?
Yeah, correct.
Look at that.
God, that looks good.
Is that fagois and some sort of mashed potatoes or something?
Yeah, that's a wild rabbit.
It's a French recipe.
It's called hair à la royale, where you cook the hair for a long time.
And hair?
Yeah.
And you serve it with truffles.
And you keep the blood.
This hair is snared, so it's still full of blood.
And you keep the blood.
And at the end, you thicken the sauce with the blood.
Whoa.
It's very good.
And I bet you, you know, it's funny.
I bet you it fits all the principles of nutrition now, you know?
It's like blood and all the organ meats and all that.
Same with cheese.
Look, this is like pure probiotics right there.
Isn't that interesting, right?
That no one thought of that until recently, that that was what it was.
People just thought of it as cheese.
And now people think of it as there's live cultures on it, and organ meat is
much healthier for you.
And people are so much more aware of that.
But the cheese thing, too, it's like now a lot of the probiotic makers are
doing, like, lipo deliveries.
They coat it in fat, so it resists the stomach acid, right?
But that's fat.
Probiotic from cheese is covered in fat.
You eat it after your dinner.
It lives through you.
And in a perfect world, it comes from right around your house, right?
So you eat a cheese, and the probiotics are the same one that you're going to
encounter later.
So you kind of get immunized in a way.
Yeah.
That's the benefit.
That's what true local is.
Right, right, yeah.
There's a benefit to eating cheese after a meal?
Yeah, sure.
It is.
When it's a very pungent, advanced, alive, raw cheese, it'll be seen ultimately
as a non-alarm.
Alcoholic Digestive.
What is a Digestive?
To help stimulate digestion.
Ah, no kidding.
Correct.
So it's almost like an enzyme.
Yeah, like a probiotic.
Wow.
But mostly, and now they're figuring this out, that the problem of the low-fat
diet and, you know, like brown rice and chicken breast, you know, the bodybuilder
diet, nothing triggers your fullness.
Because they realize that fat actually makes you full quite fast, right?
Right.
So if you eat a bit of cheese, you're done.
You tap out after.
You don't eat like a full plate of cheese or layer it on a hamburger, but just
a little bit of cheese after just cuts you off and then you have spirits and
cigars are not that healthy, but.
Yeah, I've been talking about that with a lot of nutrition experts where they
say that your body, when it eats a lot of carbohydrates, you can consume
carbohydrates far past what you actually need.
Whereas if you're just eating a lot of fat and protein, your body tends to
regulate itself much better.
Satiate, yeah.
Yeah, yeah.
Now, you guys, how long have you been in Montreal?
And I have to tell you, and I've said it before, if I had to say my all-time
favorite restaurant, I think Joe Beef's my all-time favorite restaurant.
I don't like to say my all-time number, because there's a lot of great
restaurants in this world, but damn, if I had to choose one, I think I might
choose you guys.
Yeah, you're very kind, but we have to take you out to other places to change
your mind.
Nah, I don't think you've got to, man.
You guys are the first, it's kind of, if you're a horse lover, turn your head,
plug your ears.
You guys are the first people that ever served me horse.
And I was like, what?
When you brought over, it was a horse tenderloin.
And I was like, what the fuck?
You guys are eating horse up here?
And horse tartare.
But it's a stigma.
You know, it's a cow, an elk, a bison, a deer, a horse.
It's a four-legged animal.
And, you know, if I put a bison tenderloin and serve you a beef tenderloin and
a cow tenderloin and a deer tenderloin, at the end of the day, it just has a
couple of degrees of separation from the other.
It's all flesh, really.
And it's very subjective that we base our nutritional choices on how pretty or
how cute an animal is, you know?
It doesn't make sense, you know?
And we're lucky now we're able to choose what we eat, you know?
Like, it wasn't like that 100 years ago.
You know, the purpose of the food guide until, like, 40 years ago was to make
sure you had