Exploring Cuisines and Cooking Techniques

This chapter delves into a lively discussion about favorite cuisines, cooking methods like sous vide for flank steak, and a unique cooking approach involving a bath. The speakers share their experiences with trying unconventional meats like kangaroo and alligator, comparing their tastes to more common meats. The conversation also touches on using Epsom salt baths, predictions for the Arnold Classic, and humorously debates the idea of choosing one cuisine to eat for life.