Chapter 1: What is the main topic discussed in this episode?
In this episode, Chef Gruel back in studio, also news with mayhem, and we'll do all that right after this. Adam Carolla returns to New York City Thursday, October 9th at Rodney Dangerfield's Comedy Club with Kat Timp and Matt Friend. Two shows, October 9th. And then don't miss The Ace Man in Pottstown, Pennsylvania on Friday, October 10th and Saturday, October 11th at Soul Joel's.
Adam returns to Flappers in Burbank on October 29th. Get tickets for these and every show at adamcarolla.com. BetOnline. Hey, it's Adam Carolla from the Adam Carolla Show. Football season is in full swing, and there's no better place to get in on the action than BetOnline, your number one source for all things football.
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You will die in seven days. Scream.
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Chapter 2: How does Chef Andrew Gruel view the current state of California's government?
And from dusk till dawn. This is my kind of place. And don't miss the man-made nightmares in Mary Shelley's Frankenstein or the world-ending chaos in 28 Days Later. There's something in the blood. All the scares, all for free. Pluto TV. Stream now. Pay never. From Corolla One Studios in Glendale, California, this is The Adam Corolla Show. Adam's guest today, Chef Andrew Gruel.
Plus the news with Jason Mayhem Miller. And now, you won't see him at that Saudi comedy festival, but you can catch him at Soul Joel's this weekend. I'm Corolla. Yeah, get it on. Got to get on. The choice we're going to manage. You get it on now. Thanks for tuning in. Chef Andrew Gruhl in the studio. This guy knows his food. That's a beautiful restaurant. Online show, by the way, American Gravy.
And it's on iHeartRadio now, everybody. Episodes every Tuesday and Thursday.
Chapter 3: What insights does Chef Gruel share about small-town politics?
Andrew knows his food. He knows... He knows everything. Chefgruel.com is where you go. It's G-R-U-E-L. Good to see you, Andy. Great to be here. Thank you. A little unfinished business out of you and I, but just something I've been thinking about a lot. We like to talk pizza. I'm a thin crust New York style guy.
I like, you know, olives, black olives, you know, black olives, but I like sausage and onion. I like sausage better than pepperoni or meatball better than pepperoni because pepperoni dominates. It's like it's too salty and whatever for me. Also, don't trust anything. Like, you go to Domino's or Papa John's or whatever, you get a pepperoni pizza, it is littered with pepperoni.
Like, almost too much. It's really the only topping. You order sausage, there'll be whole slices with no sausage on it. So something's up with pepperoni where they're giving it away.
Wait, let me ask, though. We never went into this. Do you like the sausage sliced or the sausage out of the casing?
It's a lot of debate going on in the studio about that. I like it sliced, and I like the wheels of it on there.
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Chapter 4: How does Chef Gruel's culinary background influence his political views?
But I'll take the crumble.
as well but sliced I like the wheels better and I don't know why it just suggests a better quality or they thought about it or something or maybe I like the way it just sits and gets a little cooked on the outside of the sausage wheel or something but I like the sausage wheel and I like onion and I realize that I don't really care if it's red onion or white onion I like them both if it's white onion do you want it cooked more I'm trying to think like sort of chopped up versus stringy
I don't know. I've not gotten that granular other than when somebody goes, we're getting a pizza, and they go, we got a cheese, we got two pepperoni, we got a veggie lover. I'm always pissed. I'm always like, why didn't we get a sausage? Why didn't we get an olive? How come there's no... Veggie lover is just too much fucking vegetable on top of a pizza, so now you've ruined it.
You know what I mean? You have to... You have to pick your battles with the veggies. And then they always throw broccoli on there, and the broccoli is rarely cooked. Broccoli's like, I don't know what it's doing near a pizza. But the one I really wanted to solve with you is I started noticing lots of packets of crushed red pepper, like the pepper packet, and then the Parmesan packet.
There's a lot of Mike Poppin' going on here. And I realized, I don't... I don't think I really want peppers on my pizza that way, like dried peppers on the pizza. But I can't poo-poo it because I've never really done it. I just don't like it. Parmesan seems counterintuitive to me. It's covered with cheese. I don't want parmesan on it. That's me. But I love garlic powder. So maybe I'm a heretic.
I don't know. Garlic powder? That's an East Coast thing. Yeah, garlic powder. Oh, let's back up, right? So the peppers, I'll tell you what's wrong with the peppers, the popping the peppers with the Parmesan, and Peter did that, is that you've got too much pepper in the package. But the package size, even though it's only an ounce, you need a couple of those little seed flakes. Spread out.
That's it. Because maybe a little bit of pop to make it bite, which is why I use fresh cracked black pepper as opposed to the pepper packets. You get the same bite and bitterness that you're looking for. Now, if you want the hot pizza with a ton of the dried peppers, then just throw jalapenos on there, pickled or roasted. Where did it come down on the Parmesan cheese? Here we go.
The Parmesan cheese that you get, that pre-grated stuff that sits out or the stuff that comes in the packets, that's treated with so much anti-caking agents and ultimately wood pulp.
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Chapter 5: What are the implications of AI on job security discussed in the episode?
That's not even Parmesan.
It seems counterintuitive to me to get a fresh slice of pizza and then take weird dried-up wood pulp and spread it all over the top of it.
It doesn't— We did that as kids when Mom cooked horrible spaghetti. Yes. Then it was like, yes, smother it, right? It's the let's fix it with a little bit of this or a little bit of that. It's in the fridge or it's sitting on the counter. Now, I will tell you, we owned a pizza shop called Big Parm with a P, right? Big Parma. Big Parm. You got it. And the—behind it—
So you ordered your pizza, and then we had a big old wheel of Parmesan Reggiano, the real Parmesan. That's got that umami flavor in there. And at the end, we would, if you wanted, we would grate the fresh parm on the pizza, which just gave it that extra umami just at the end. Totally different flavor profile.
If you go with fresh parm, I'm okay with the parm on the pizza, but you don't always need it. Yeah. You don't always need it.
So we got in some hot spork talk off the air, and I like to think...
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Chapter 6: Why does the guest believe in the importance of local governance?
The way you think. And you said that you use sporks at home. And then I thought, well, Chef Gruel wouldn't use a plastic spork at home. So there must be metallic sporks, which I asked about. And I thought, I've never seen one for sale. And then you said you had yours made. Yeah, we did.
We've got specialty sporks at home. We've got, I want to say, like 36. You open the drawers, and typically, right, it's the fork, the spoon, the knife, and it may be an extra for whatever you have more of. We've got spork, spork, spork, knife.
And I never really drilled down on the spork, but you're right. When you eat food with rice and bits of meat and vegetables and stuff like that, it's always this weird balancing act sort of thing. So you're saying, can you buy... A new metallic spork.
You can. Now they've got them on—you've got to find them on Amazon or any of the other places you shop online. They've got them, but they're buried because, you know, the spoon and fork industry, big spoon, big fork, they don't want you buying a spork. But the spork is more utility. Form and function.
Chapter 7: How does the conversation shift to discussing corruption in politics?
Form and function. So you're making it work. Rice bowls, stews, even thick, hearty soups, you name it. And the thing is— In the event it's 11 o'clock at night and you just want a bowl of cereal and there's no clean spoons, you can use the spork. You can use it. All right.
So spork. Avail yourself of some sporks. All right. City Council. I know you're now on the Huntington Beach, is it? Yep. Huntington Beach City Council. And you're learning a lot about politics now. Yeah. The thing that's disappointing to me as someone who grew up in Southern California is Southern California was supposed to be the sort of laid back, live and let live.
People like to chill, kind of be left alone and do their own thing, you know. And we would argue a lot about like, hey, man, if you want a pot plant in your backyard, what's wrong with having a pot plant in your backyard? It's that kind of stuff. But it wasn't.
Big, huge, bloated government and non-government entities and people on the dole and the payroll and everyone's getting fucking fat and kickbacks. And that was like Louisiana, New Orleans. That's what happened over there. Here... Our politicians were cool and they wore Hawaiian shirts and everything was cool. And then at some point we got all fucking bloated with kickbacks.
And now I feel like California is more corrupt than any other state when it comes to all. We spent twenty four billion dollars on homeless, except for that there's no homeless anything. Somehow the money just got all doled out and all these all these nongovernmental agencies and all that kind of stuff.
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Chapter 8: What conclusions do the hosts draw about societal issues towards the end?
But am I right or or not? No, you're a thousand percent right.
And I couldn't tell you any of my city councilmen growing up or getting into business. Right. It's only become something that people have paid attention to over the past probably 10 years or so as the corruption, I think, has come out. But I look at it like this, especially in California. You got Sacramento. They're like the franchisor. Right. And then you've got the local city governments.
Think of them as the franchisees. They pay royalty up to the franchisor and they have to operate according to Sacramento's operating plan or their standard operating protocols. And then they give kickback up, right? So kickback down, up. So if the franchise or Sacramento, they got a corrupt scheme going on and they're making $20 billion.
It's like, well, you local cities who follow our protocol, you're going to get a little bit of that. It's going to trickle down. But if you're a city that bucks against that trend and says, no, we're not going to do it. We're going to call out the corruption. We are our own independent city, and we don't need Sacramento telling us what to do with our local residents. Well, guess what?
They're going to defranchise you. They're going to deflag you. Right.
So you're a Taco Bell, and you go, I want to start serving lettuce cups. Yes. And they go, no, no, no. You are not. And then they'll cut you off. They cut you off. So— Your city's being sued by California and by Newsom, right?
Yep. We've got many lawsuits. So we've got the biggest one is on the housing mandates. I don't know if people realize this, but the The HCD, which is the housing department of Sacramento or California, said that there needs to be a certain number of affordable houses living across every single city.
And they arbitrarily told every single city, you need to come up with your own housing element is what it's called. And if you don't come up with your own housing element, we're going to tell you how many. structures you need to build high density, right? And they're not building any of this, they're not putting the money up for it.
So ultimately, we did our housing element years ago, and they said, No, you need to build like 13 or 14,000 new units within the next five years, business 14,000 units. And we said, No, it doesn't fit our city plan. And we didn't adopt the housing element. So they sued us.
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