Red Ice TV - August 06, 2023


＂White Guys Can't Cook＂

Topics
culinary diversity and national identity culinary arts diversity Europe
Hosted by
Henrik Palmgren Lana Lokteff
Mentioned
Thomas Starzl Lawrence Fox Grey Goose Africans Lobster Bavioli Kebab Dude Bina
Worldcoin's Digital ID： The AI Orb Scanning Your Irises White South African Farmers Targeted For Murder, Collapse of Law & Order - Jared Taylor

Episode Stats


Length

15 minutes

Words per minute

176.11

Word count

2,736

Sentence count

202

Harmful content

Misogyny

4

sentences flagged

Toxicity

32

sentences flagged

Hate speech

22

sentences flagged


Summary

Summaries generated with gmurro/bart-large-finetuned-filtered-spotify-podcast-summ .

In this episode, we discuss the lack of diversity in the UK's restaurants, and the ridiculous amount of white chefs there are, and how this is a problem, and why it needs to stop. We also talk about the wokeness epidemic that has swept the country and how we need to learn to stand up for ourselves.

Transcript

Transcript generated with Whisper (turbo).
Misogyny classifications generated with MilaNLProc/bert-base-uncased-ear-misogyny .
Toxicity classifications generated with s-nlp/roberta_toxicity_classifier .
Hate speech classifications generated with facebook/roberta-hate-speech-dynabench-r4-target .
Topics generated with Qwen2.5-3B-Instruct.
Hosts, guests, and mentioned names generated with spaCy (en_core_web_sm), reconciled against Wikidata.
00:00:00.000 So there's this TikTok chef star named Thomas Straker and he has, let me go look at his
00:00:06.060 Instagram there.
00:00:07.080 I think he has like 1.5 million followers or something, but he put up this picture.
00:00:12.420 Yeah, here we go.
00:00:12.880 1.4 million.
00:00:13.620 He's got a TikTok also that has a lot, but he posted a picture on his Instagram account
00:00:18.620 of his Notting Hill restaurant and he was showing his chefs, right?
00:00:22.780 This team of chefs that he assembled and it was all whites and all males. 1.00
00:00:27.780 So, of course, diversity came out and, oh my God, look at this white boys club and it's 0.80
00:00:33.720 too white and where's the diversity and where's the women and where's the brown people and 1.00
00:00:38.260 where's the black people. 0.96
00:00:39.380 It's 2023, man. 0.89
00:00:41.640 What do you want?
00:00:42.560 You know, it's just like all these annoying comments that go on and on and on.
00:00:49.220 In this area, people have pointed out, there's Moroccan restaurants, there's Indian restaurants,
00:00:55.580 there's Middle Eastern restaurants, and guess what?
00:00:58.240 It's all Middle Eastern. 1.00
00:00:59.680 It's all Moroccans working there or it's all Africans working there, but you can't have 1.00
00:01:04.080 in London, which used to be a white town, a majority white town.
00:01:08.900 England is a white country. 0.80
00:01:10.340 You can't have all white male lineup. 0.92
00:01:13.640 It's just outrageous how this was charged. 0.66
00:01:15.580 And then I was very disappointed to see that the guy, he did cuck.
00:01:20.280 On Friday night, I put up a post to my chef team and many rightly pointed out the lack
00:01:24.700 of diversity within it.
00:01:26.420 No, dude, I'm very sorry for my initial response where some queried whether I take this issue
00:01:33.840 seriously.
00:01:34.260 I'm absolutely committed to ensuring diversity in my restaurants.
00:01:37.900 Unfortunately, we aren't achieving this in my kitchens currently.
00:01:40.260 And I know this is an area I need to improve on, making sure it is seen as welcoming and
00:01:46.380 approachable environment for all.
00:01:48.620 Tom, with a little kiss sign.
00:01:50.880 Dude, this is not what you do.
00:01:52.960 You don't apologize.
00:01:55.220 When people charge you, you say, so what?
00:01:58.200 You say, so what?
00:01:59.920 Right?
00:02:00.240 And I saw...
00:02:00.880 These people haven't learned to stand up for themselves.
00:02:03.500 It's so annoying and so hard to see that right away they're just waving this white flag 0.98
00:02:08.740 and surrendering, you're right, I'll get on my knees and I'm so sorry and I'll work on
00:02:13.340 it, you know?
00:02:14.200 And then the cuck response is, oh my God, he had the best answer to the woken trons. 1.00
00:02:20.140 He's destroying wokeness. 0.96
00:02:20.740 He's destroying them.
00:02:22.060 Send me your CV then, huh?
00:02:23.600 I don't care about race.
00:02:24.560 He said, I've got the tweet there, yeah.
00:02:26.220 Calm down and send me your CV.
00:02:29.840 No, dude, that's not the best answer to this. 1.00
00:02:33.040 The best answer is, fuck off. 1.00
00:02:34.580 Fuck you, what do you have against white people? 1.00
00:02:36.200 You're racist or anti-white piece of shit? 1.00
00:02:38.040 Yeah, deal with it. 1.00
00:02:39.580 So what?
00:02:40.120 I mean, it's time.
00:02:41.300 Like, look, look at how we're being treated.
00:02:43.300 He's weak.
00:02:43.820 And I love it too how it's just like we're supposed to just respond and adapt to population
00:02:48.220 replacement, right?
00:02:49.240 To being culturally genocided and we're supposed to apologize because we're like showing our
00:02:55.000 culture in our nation.
00:02:56.420 You need to go to the government's website and you need to do the statistics.
00:02:59.560 I mean, if they monitor them, right, in your country and they're like, oh, is it,
00:03:02.760 it's 7.35% Moroccan now? 0.94
00:03:07.520 Okay, well, oh shit, I'm one Moroccan short, I see, when I do the calculation and adjust 0.97
00:03:12.440 for population numbers. 0.94
00:03:13.980 And then you're supposed to do this with every ethnic group and have an equal representation,
00:03:18.320 right?
00:03:18.720 But as you said, all African restaurants, all Moroccan, all whatever.
00:03:23.400 Yeah.
00:03:23.560 Uh, no, there can, there can never be enough of them that they can, it's full diversity
00:03:30.040 when it's like a picture of sub-Saharan Africans or whatever, full diversity, but they can somehow
00:03:35.220 they've managed to get most of these people to think that it's something wrong with just
00:03:40.600 having white people being somewhere, doing something and being good at something and being 0.51
00:03:46.060 the best at it.
00:03:47.060 Because even if it was like, oh, he's the best man for the job, right?
00:03:51.120 Which, obviously, you know, even that, no, you can't have that.
00:03:55.920 You have to hire Shaniqua, who's not as good just for the sake of diversity or whatever. 1.00
00:04:01.180 But screw that.
00:04:01.920 Even if he wanted to hire all white guys, so what? 0.56
00:04:05.320 Oh, it's Lawrence Fox.
00:04:07.780 That's, oh.
00:04:08.400 Yeah, I know.
00:04:10.280 The best, the best response.
00:04:12.640 Well, send me your CV. 0.99
00:04:13.780 No, dude, that's like, that's cucking and getting on your knees and putting the black 1.00
00:04:18.360 dildo up your rear. 1.00
00:04:19.480 That's what that is. 0.99
00:04:21.140 God, it's so embarrassing, you know?
00:04:23.240 Then it brings us to this whole thing of like, multiculturalism is so amazing because of the
00:04:28.640 food.
00:04:29.080 Remember the food argument?
00:04:29.700 I mean, we don't season our neighborhoods.
00:04:32.000 Yeah.
00:04:34.740 Right.
00:04:35.400 You know, that somehow like white cooking isn't, isn't spicy and that it's not diverse.
00:04:41.920 Um, culinary arts.
00:04:44.440 The fine culinary arts hails from Europe.
00:04:48.200 Yes, there's countries around the world that have amazing, tasteful dishes and everything.
00:04:52.400 But when it comes to culinary diversity, the dishes of Europe just blow everything away.
00:04:58.780 Like you go, I mean, I've traveled around the world.
00:05:01.080 Like you, you have an idea of like Asian food, you know, African food, Indian food.
00:05:05.820 You go across Europe, which is what, 45 different countries or something.
00:05:10.040 The national dishes are just so diverse.
00:05:13.020 You can scroll through and see all the different dishes of Europe because we are so ethnically
00:05:18.280 diverse.
00:05:19.180 And when it comes to culinary arts, we have an amazing choice of dishes.
00:05:25.860 You're not spicing your food, right?
00:05:28.400 Yeah.
00:05:28.540 You're not, you're not spicy.
00:05:29.960 I tell you this story.
00:05:31.200 But yeah, I know what you're going to say.
00:05:32.440 And it's about the national dishes.
00:05:34.640 The food of your ethnic peoples of your nation is interwoven into your sense of identity.
00:05:41.160 It's incredibly important.
00:05:42.000 It's very important.
00:05:42.840 It's incredibly important.
00:05:43.700 So this idea that there's like a kebab shop and a pizzeria.
00:05:46.760 It's about more.
00:05:47.260 I know pizza is Italian, but like, look, most, at least Northern European countries, it's
00:05:52.280 Arabs running these pizzerias now.
00:05:55.100 But yeah, but then they make it to kebab pizza, right?
00:05:58.180 That's what it becomes.
00:05:58.900 Kebab shops and all this stuff.
00:06:00.220 There's something about like eating their food.
00:06:04.360 You know what I mean?
00:06:04.640 Like you are what you eat.
00:06:05.940 Like you're adopting, you're becoming them, you're rejecting your own national cuisine 1.00
00:06:11.800 and those very, very unique expressions of food that in some cases have been developed
00:06:17.480 over hundreds of years, probably even thousands in some cases, right?
00:06:20.940 And yes, there's some new influence and stuff like that.
00:06:22.620 But overall, there's some of these dishes that are very old or as old as our people,
00:06:27.360 you know what I mean?
00:06:27.680 And so to not have that, but to have this crappy fast food, you know, kebab slop or whatever
00:06:36.220 the hell it is. 1.00
00:06:36.760 Crapping, crap out. 1.00
00:06:37.820 Yeah, that's a crime, right? 1.00
00:06:40.740 We should reject that at every level and learn and pay.
00:06:44.660 I know there's a big trend for that now, but like just emphasize that again and online
00:06:47.540 that point that that's something you can do is like bring up number.
00:06:52.560 And you know, you could be of other European countries too, but bring up like whether it's
00:06:56.620 national dishes or whatever, but like, you know, specific cuisine and dive into that,
00:07:02.080 you know, depending on what I mean, I mean, you're Swedish, you grew up with all the great
00:07:05.400 Swedish foods and they have the Swedish shot ball out on there.
00:07:08.320 But like for me, Russian growing up, I remember my grandma making, you know, the pita ski and
00:07:13.460 the Bina and like all the yummy stuff.
00:07:15.840 And it like, it definitely anchored me into a sense of like, what is Russian?
00:07:20.020 What is Eastern European?
00:07:21.140 And it's, it's food and what was available for them to cook with and make, you know?
00:07:25.880 Oh, and I hate that Turkey's on this list because Turkey is not a European country.
00:07:30.380 God, I keep seeing them like slide Turkey in there. 1.00
00:07:34.160 They're going to be part of the EU soon, right?
00:07:36.080 So yeah, it's just, it's European. 0.99
00:07:37.880 But when it comes to culinary arts, we don't need your shitty, disgusting kebabs that are 1.00
00:07:42.480 with like gross vegetable oils and all that. 0.98
00:07:45.360 They're fine culinary arts that hail from Europe, like the food and the beverages.
00:07:51.340 I was just, I have a list in there of like 50 most popular foods in Europe.
00:07:55.100 And it's just like from the beers and the wines and like the fine cheeses.
00:08:00.120 And yes, you have fondue, which is a Swiss, right?
00:08:03.240 The fine meats.
00:08:05.300 And I think, but I think it's a national food in Switzerland.
00:08:09.120 Switzerland.
00:08:09.540 All right.
00:08:09.800 Yeah, but they've picked it up.
00:08:11.480 I mean, you have German, you have Greek, you have Italian, you have French, you have Slavic,
00:08:18.080 you have Nordic.
00:08:19.100 I mean, so many dishes, fine pastries, all the things.
00:08:23.760 I mean, just amazing, amazing food and diversity when it comes to food.
00:08:29.800 Gyros, Greece.
00:08:30.980 Yeah, that's right.
00:08:32.420 Lobster bisque.
00:08:33.520 I mean, I love that.
00:08:33.880 When I was in Crete, Gyros, we met a great, great Greek, older man who owned the restaurant.
00:08:39.580 Very good food.
00:08:40.540 I'm hungry now looking at this list.
00:08:43.160 Wrap up, get to have some food.
00:08:44.480 Pastas and drinks and crepes and cheeses and like, it just goes on and on. 0.99
00:08:50.780 We don't need your fucking chickpeas, okay? 1.00
00:08:53.120 No. 1.00
00:08:53.640 We don't need your meat on a stick.
00:08:55.320 No, that's right.
00:08:56.320 We don't need it.
00:08:57.500 We don't need the kebabs.
00:08:58.480 So I'm sick and tired of hearing about that.
00:09:00.420 What about the food?
00:09:01.940 What about the spice?
00:09:02.880 How about we bring back like European restaurants into our culture, huh?
00:09:08.940 How about that?
00:09:09.500 That's what I always get annoyed with in America.
00:09:10.980 Like, yeah, at least you have the Irish pub and you have some Italian food, but it's always
00:09:15.640 like, always just the Mexican and the Chinese.
00:09:18.160 Right.
00:09:18.480 You know?
00:09:18.820 It's just like, there's other options.
00:09:22.180 Occasionally, you might get like a German restaurant.
00:09:23.740 I mean, I remember I always heard like, oh, your food is so boring.
00:09:27.640 You know what I mean?
00:09:27.860 Like, we don't really have those.
00:09:29.580 Oh, yeah, okay, we have meatballs, you know, shitpula, maybe like that.
00:09:32.420 But then you start realizing, especially when you're out of the country, of how many things
00:09:37.080 there are and how much you miss of those things.
00:09:38.940 And in some cases, of course, as well, this is tied to it.
00:09:41.440 That's why it's tied to, you know, your soil, right?
00:09:44.740 Because it's foods that are specific to that region.
00:09:48.340 In some cases, it's the berries you can get access to or the types of fish or something
00:09:53.320 or seafood, or maybe it's the mushrooms you can have at certain seasons or the type of
00:09:57.980 berries or fruit or other things, right?
00:10:00.560 Or even meats, obviously.
00:10:02.340 But it's very distinct and very unique.
00:10:04.880 And they're part of us, right?
00:10:06.980 England, fish and chips, you know?
00:10:09.200 It's like all the different liqueurs and the beers and just like all the specialty things.
00:10:15.560 And like, we have a very diverse, rich palette, you know, of things that we like to make.
00:10:21.780 Fish and chips, there we go.
00:10:22.880 Fish and chips, I mean, it's all good.
00:10:24.740 It's all good.
00:10:25.340 Bavioli, baguette, there we go.
00:10:27.380 And it's always funny how we get charged for these things.
00:10:31.040 It's everything's in reverse.
00:10:32.900 Like when it comes to music, we are also the most diverse.
00:10:36.000 When it comes to dancing, look at all the styles that we've created, all the sounds that
00:10:40.100 we've created.
00:10:40.640 You go to other countries and it's just kind of the same beet or the same food, you know,
00:10:45.300 in this whole continent, this whole country.
00:10:47.720 But we're, as with us, as far as people and what we've created, we have done what no other
00:10:53.120 has done.
00:10:53.440 And that's why we get charged.
00:10:55.320 It's almost a curse of progress and that strive for something new, in a way.
00:11:01.660 Do you know what I mean?
00:11:02.140 Like it's almost a limitation in terms of how we seek to experiment and do something new
00:11:09.020 or progress, not in that sense of the word, but like you progress your traditions or something.
00:11:14.460 And that's also, of course, why we, I think, why people have been uniquely open to adopt
00:11:19.260 other people's things, right?
00:11:20.660 Because again, that supplies that, whatever that is, that drive, that need for newness,
00:11:25.720 right?
00:11:26.340 To come in.
00:11:26.860 And in a weird way, it's almost also like, it's almost also that we maybe collectively
00:11:34.100 on a subconscious level know that we can do those things because it wouldn't, it doesn't
00:11:42.020 threaten us in a way.
00:11:42.900 Yeah, like we'll let them have it because they're not superior, you know.
00:11:46.460 It's almost like something.
00:11:47.480 We're not threatened by you, so we'll let you have that.
00:11:49.160 Yeah, we can, we can have, we can have all these crazy things happening right now with
00:11:53.800 our, you know, with our people, to our countries, to our civilization, which any other ethnic group
00:11:58.900 normally would just like have a, you know, as an understandable, so like a violent reaction
00:12:03.880 towards and it would be like, you couldn't try 10% of the things that they've gotten away
00:12:10.860 with in European countries in another part of the world, for the most part, I'd say.
00:12:14.980 Um, and it's almost like we know that on some level, you know what I mean?
00:12:18.660 Yeah.
00:12:19.120 Like, it's almost like a little, yeah, we'll, we'll, we'll, we'll toy around with this for
00:12:23.380 a little bit.
00:12:23.900 I know.
00:12:24.280 I don't know.
00:12:24.800 I mean, hopefully that's true.
00:12:26.680 You know what I mean?
00:12:27.260 And it's not like, oh, well, sorry, I was proven wrong.
00:12:30.160 We, we walked off the stage of, of history and that was it.
00:12:32.800 You know what I mean?
00:12:33.660 Uh, but no, I don't think so.
00:12:34.920 No, that's a great list here. 0.93
00:12:36.960 Like the white men can't jump. 0.54
00:12:38.620 Watch that clip.
00:12:39.360 If you didn't see it, a little preview that we released from Western warrior, where we, I get into a 0.96
00:12:44.160 little bit of like some amazing extreme sports that white people dominate, they kick ass at, 0.97
00:12:50.980 they've invented. 1.00
00:12:51.780 So don't give me this bullshit about white men can't jump or white men can't cook or white 1.00
00:12:56.080 men don't have a beat. 1.00
00:12:58.300 Like.
00:12:58.740 Vodka.
00:12:59.320 There we go.
00:13:00.120 Please.
00:13:01.060 Scotch.
00:13:01.780 Yeah.
00:13:01.940 I had a martini last night, a Grey Goose martini for the first time in many years and I really
00:13:05.980 enjoyed it.
00:13:06.660 Yeah.
00:13:06.780 Nice.
00:13:07.380 Nice and clean.
00:13:08.020 And, uh, by the, it's an interesting thing too about the Italian wheat, which actually
00:13:11.440 is more true to the older, uh, it's not the dwarf wheat, not the dwarf seventies.
00:13:16.860 I get maximum wheat.
00:13:18.800 I get a wheat reaction, but when I have some of the Italian wheat, it's not, I don't get
00:13:23.120 the same effects.
00:13:24.360 Yeah.
00:13:24.760 I mean, so, yeah, you know, we, it's, it's still, you know, we did it and it's, it's
00:13:29.020 ours unique.
00:13:29.560 It's not the best food, but you know, regardless, it's, it's something we did.
00:13:32.800 Uh, if we can go back, at least if you can go back to like some einkorn type thing or
00:13:36.440 something, it's going to be much better for you than the new GMO wheat, you know, maybe
00:13:40.000 next time says eat what your grandparents ate and be healthy.
00:13:42.900 Absolutely.
00:13:43.400 And I would even say ancestors.
00:13:44.640 There's a lot of things on this list that are like so yummy, but I would have to have
00:13:48.160 in moderation.
00:13:48.920 That's why I stick on the paleo diet going, you know, way back meat, vegetables, berries.
00:13:54.240 I just, I thrive and I feel better on a low sugar, you know, low carb diet.
00:13:59.340 I just do.
00:14:00.340 But you know, all of these things you can enjoy in moderation.
00:14:02.940 That's right.
00:14:03.720 Non, rien de rien.
00:14:09.220 Non, je ne regrette rien.
00:14:14.600 Ni le bien qu'on m'a fait.
00:14:20.140 Ni le mal.
00:14:22.500 Nous sommes bien égaux.
00:14:26.320 Non, rien de rien.
00:14:29.500 Non, je ne regrette rien
00:14:35.640 C'est payer, balayer, oublier 1.00
00:14:43.200 Je me fous du passé
00:14:59.500 Sous-titrage ST' 501
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