00:00It's organ meats. Nature's multivitamin.
00:03They're rich in iron, copper, vitamins A, B, low in cholesterol, and full of protein.
00:09Try it.
00:10This is goat liver. The flavor is smooth, delicate, and it's easily digestible.
00:14Are you asking me to eat that?
00:16Obviously.
00:19Raw meat is filled with bacteria, pathogens, parasites. Why don't we cook it first?
00:23No! You'll ruin it. That's the food of our ancestors.
00:26You know, they didn't have expensive flambé pans or fancy polyurethane sous-vide bags.
00:32No, they took a raw bite, they chewed, they swallowed, and they throttled.
00:35And they lived to the ripe old age of 22.
00:37You eat sushi, right? What's the difference?
00:40Come on, Doc. What are you afraid of?
00:43I'll eat it.
00:44Tristan, so nice of you to join us.
00:46Shhh. Happy to help.
00:49Wow. That looks... looks lovely.
00:56See? Nothing to be afraid of.
00:58I'm having Vivian include a special course with tonight's dinner. With your go-ahead, Doctor.
01:02I don't see the harm. What say you, Doc?
01:07Sure. But I want a member of my team to oversee the food prep process.
01:10I don't want there to be any cross-contamination.
01:12Tristan, you seem to have taken a keen interest.
01:14Yeah, whatever you say.
01:17You hear that?
01:19You're mine.
01:23Daring me.
01:26Daring me.
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