[ Music ] >> You know, Dave, every now and again I like to pamper myself and what a better place to do it than Milk + Honey Downtown. It's a great place to come in, relax, going to get treated like a King. >> Yeah, I guess you are being treated like a King and you don't see that on any TV show. Welcome to the Gene and Dave Show and guess what you're watching our Health episode, we're talking all about health today from everything that you do externally to your body to internally. We're going to have some great recipes, later on in the show, right now we're at Milk + Honey and Gene is being pampered [laughs]. >> Yeah, yeah you're going to want to stay tuned for our top ten list too, top ten slogans for Milk + Honey and we're at Milk + Honey because it's part of our wellness part of health and we'll be talking more about that a bit later but for now I'm just enjoying that...the manicure by Justine and a...well, Dave you know I think I could get used to this. >> [Laughs] yeah, I bet you could. Speaking of Milk + Honey we have the top ten list of great new slogans for them. >> Lizzy is the PR person over here at Milk + Honey Downtown and she's going to help us with our top ten list today. These are the top ten slogans for Milk + Honey, all right. >> And straight from the Gene and Dave Show. >> Yep, number 10. >> Because you deserve it. >> That's right. >> Ah. >> I know I deserve it [laughter] I'm not kidding. Number 9. >> Make a gift to yourself. >> Wow. >> Yeah, it'd be a great gift for your wife, huh Dave. >> That's right. >> Or husband. >> Or husband, yeah, number 8. >> Relieve your stress. >> Oh, all my stress is gone right away. Number 7. >> You pampered your kids, now pamper yourself. >> [inaudible] >> Number 6. >> A great place to get stoned. >> What can we say that? >> You can do that downtown... [laughter] we've never heard of that before. [ Inaudible conversation ] You mean the hot stoning, right? >> The hot stoning massage. >> All right. >> That's better, number 5. >> Better than taking pills. >> Yeah a lot better. >> Definitely. >> Number 4. >> Not just for women. >> That's right you see I'm enjoying this. All right, number 3 from the top 10 slogans of Milk + Honey. >> Two things that are organic, Milk + Honey. >> Everybody likes to stay organic these days. >> Yes, sir. Number 2. >> Milk + Honey, not just for breakfast any more. >> Yeah, that's true. >> Okay and the number one slogan for Milk + Honey is... >> Sweetest place to park downtown. >> All right, that's the top 10 list from the Dave and Gene Show for Milk + Honey. >> Thank you much, Lizzy. >> Thank you. >> Now I think a lot of us folks with disabilities need to exercise everyday and sometimes you need a little bit more help exercising, so I thought we'd interview Michele Harris who's a PT here in town, and see what kind of tips she can give us on staying healthy. >> That's great, let's go talk to her. >> Let's do that. Michele, thanks so much for being with us today, um...it's a real pleasure to have you on our show. >> Thank you. >> Michele you're a physical therapist you have been in the Austin area quite some time. You know...you're the person we go to when we have questions about physical therapy. What role does physical therapy have in a person's health issues, particularly a person with disabilities, say someone like myself? >> Yeah, well I think that's a really interesting question because after rehab then you have this life with some level of physical impairment and I think what is interesting...is an interesting aspect to physical therapy with...for long term health with an individual with mobility impairment is that it is dynamic. We think of an injury as being something static but it's not because as you age it's very dynamic and so I would say some of the main components to physical therapy involvement and mobility impairments would be over time to look at muscle balance, make sure that we are maximizing muscle balance on the different sides of the joints to decrease the chances of osteoarthritis and joint problems. Pain management and tone management would be two aspects that we see...we address quite commonly, posture, not only in a wheel chair but also posture in the work place and posture in everyday activities and how that ties into muscle balance around the joints that are trying to be functional in that activity. And then just the plethora of aging issues as one ages with overuse or with pain and just looking over time at those issues and making sure we stay on top of that. >> As I got older I got a little bit bigger and I thought I would start exercising so that I would lose some weight, the only thing exercise did for me was make me more hungry. I'm suppose it did help me for all the things that you just mentioned there. >> Oh, I'm sure that it did, I'm sure that it did. >> If someone wants to get involved in a physical therapy program, where do they start, what's the first step? >> Now in Texas you can see a physical therapist, you can get evaluated without a referral so you could come to me or come to a therapist and say you know I'm having these issues, I'd really like to get evaluated for the possibilities of the people's plan and that therapist can evaluate you without a physician's referral. At that point, though, in Texas, we don't treat without referrals and so I would send my eval to your physician or a physician of choice and say you know on this day I evaluated Mr. Rodgers and I see these issues and this is my recommendation for a treatment plan. And at that point, I would procure a prescription for that treatment plan. Um, if you have a physician that you see ongoing you can just ask him or her for a prescription for a physical therapist or occupational therapist for evaluation and treatment and at that point, the same thing happens. The evaluation goes to the physician; they do a look-see on the plan and then write off on it, so either way you go, the communication between the physician and an ancillary health care practitioner like myself should be tight. >> Yeah, you established protocol. >> Um, hum. >> Let's say a person's athletic and they want physical therapy is there something to the effect that Medicare doesn't pay for physical therapy that only maintain certain health functions, is that the truth... >> Well, yeah, I think that's a big fear and I think that certainly semantics go a long way, you don't want use the word maintained because that shows a static type of situation and like we said in the first question there's absolutely nothing static about an individual's aging with a mobility impairment, it's a very dynamic process and we need to appreciate it as such. So, in that respect I think that if there are issues that would bring you to a therapist, even if it's just to establish a good exercise program um, we simply would not use that word maintain because there's nothing about maintenance about it. We're going to set specific goals around the things that we discussed in the first...you know at the beginning, set specific goals around muscle and balance, around tone management, around pain management, around posture, around assistive devices or assistive equipment and you know those goals need to be objective, need to be measurable and at that point a third party payment, comes with the territory, just like any other...any other intervention. You always run that risk of not getting paid but there's always true goals and if there's not true goals, then it would be unethical for me as a physical therapist to treat you. You know, the maintenance part of it, once you're home exercise program or your protocol is established and you're independent with it then you're independent with it and you don't need me any more so to establish it, that's not maintenance. >> So I can come to your office for treatment, is it a possibility you can come to my home and perhaps tell the people that work for me how to stretch my legs or help me with some therapy? >> Yeah, now that's an interesting question because, establishing a home bound status in order to get home health therapy is a little bit different...a little bit different animal than going to an outpatient practice. You're obviously a very able environmentally and community able'd individual and you would not qualify for a home therapy, so I'd have to see you in the office. >> All right, let's say I want to take advantage of some of the resources in the community, what sort of things do we have here in Austin that...I know of one that I take advantage of...the name is the St. David's Wheelchair Fitness Center, I go there every now and then and they help me get strapped up on the bicycles and what not and I really enjoy that. >> Yeah, well there's a number of...the two main one is at St. David's called the Wheelchair Fitness Center and then also the Brain Spine Center that's housed at Brackenridge and... >> Is that open to the public? >> Yeah, I know Mike Haynes and a couple of the individuals over there you know run that program and I think we have to talk with them regarding what part of it is open to the community and what part of it is more of third party payment driven, but I know that there is a large area that's open to the community. The other thing is there's a number of community pools that have lift systems down into them and it might take a little homework, but aquatics is always a really good option as well. >> I used to be in the pool all the time, even in the middle of the winter I'd be out there and lifeguards would ware long winter coats and I'd be in the pool. Well, Michele, that's...this is very helpful, anything else you want to leave us with that we can share with our audience? >> Well, I think probably the thing that I would leave anybody with whether you're getting older with...living with and getting older with a mobility impairment or if you're just living and getting older is to not let things go, if you're feeling...if you're feeling pain, if you're feeling weakness, or a decrease in your function in any way have somebody take a look at it, there's a lot of things that can be done, there's a lot of things that happen when the muscles are not balance or out of joint, a lot of things that happen with poor posture and they can evolve into things that can be a real problem and so I think that's what I take home is we all live very buy lives and we are all getting older and... >> So you need to find time for help. >> Absolutely. >> Okay, that's great, Michele thank you so very much, back to you Dave. >> Well, we're still here at Milk + Honey just enjoying all the relaxation today, it just feels good in this place just like the name says Milk + Honey. Just quite a...what are you doing, we're trying to tape a TV show here and you're chewing on...what are you chewing on? >> Sorry Dave, but I didn't have time to brush, you know I just was over there on Euclid Avenue, got Polish Boy -a nice polish sausage, coleslaw and then the french fries with barbecue sauce, anyway I didn't have time to brush my teeth so I got a fuzzy brush. >> A fuzzy brush. >> It's a little plastic brush you put in your mouth, move it around on your tongue to brush your teeth, it has a breath freshener on it, it has some type of tooth paste on it, it's real good for...you know especially of us folks with little dexterity that have a hard time brushing our teeth, just put one of these in our mouth and we're set to go. And I use the same one for like breakfast, lunch, and dinner and then toss it out. >> So this is this little pink plastic ball that you handed me. >> Yeah. >> I thought that you were giving me something out of a dime machine or something that you take home but, no this is actually a toothbrush in this little thing, it will fit in your pocket. >> Yeah, yeah, you just pop it in your pocket, it's real convenient, just take it out when you need it, put it back when you're done. >> And it's got the toothpaste and everything built right in, you don't need to rinse or anything. >> No, you don't need water or a sink. >> You're good to go, wow how amazing is that. >> Yeah. >> And you don't even have to use your hands to use it. >> Right. >> It comes in handy for you, right. >> Oh, yeah, you know dental hygiene is real important for quads like myself that use our teeth a lot to tear things open so it's very important to keep your teeth healthy. >> That sounds great; well I'll have to try this out, thanks a lot for giving this to me. >> You bet. >> Michele had some really great ideas, but sometimes you...I don't know you need a place to go to work out and man, I just don't know that there's any place like that here in Austin, is there? >> You know Dave Austin's best kept secret, there is one place called the Wheelchair Fitness Center run by St. David's. >> Really. >> Yeah, it's over there at the Hancock Center right next to Sears on I-35 and I use it every now and then to get buffed up for the summer, you know. >> Oh, yeah, it looks like you been heading over there. >> Yep. So I filmed myself doing some exercises and thought I would share it with you and the rest of the folks in the audience, there's no charge for it just...anyone with a disability can come in, they set you up, they got trainers to help you with the exercises and I couldn't ask for anything better. >> Wow that sounds fantastic, let's go check out the Wheelchair fitness Center. >> Let's do. Here's Larry Turner showing me how to use the free weights, the free weights range in weight from 1 to 20 pounds. Here's Larry demonstrating the Bowflex, he's going to do some chest presses here and then some incline presses. And of course, you could also turn sideways. He taken his handle off here to show you could put a cuff around your wrist and attach to this Bowflex, not unlike these fur lined cuff, I use in my bedroom. Here I am exercising my pects and my anterior deltoids, oh, hey look at that braid, pretty sharp, huh? I probably got about two hundred pounds on this machine, right now. [ Music in background ] Here I am exercising my lats and not only is it good exercise, but I can stretch my arms out this way, stretch my shoulders out, and it just really feels good to stretch out every now and then. Here I am on the hand cycle, and you can see that I use these ace bandages to wrap my wrist around this, to keep them in place, and of course Larry is there encouraging me, really motivating me, so I'm really working harder. I want to show him I really appreciate his help there. He's kind of surprised how fast I'm going but hey, I am here to workout, I'm really here to get going, get buffed up. >> Wow, just watching that a...just watching exercise can make you tired, Say Lizzy, can I have another M & M? >> Yes, blue right? >> Yep just blue. >> Here you go. >> All right, wow, it really made me tired. I don't know about you Dave but.... Dave, Dave are you awake? >> Huh, huh. >> Were you sleeping? >> Yeah, yeah, oh man I'm here. Man, I am relaxed, oh just being treated like a king. >> >> Oh, yeah I am, I had no idea. >> I think maybe the both of us could just retire here. Say, Lizzy would you get me another M & M please? >> Sure what color this time? >> Just blue. >> Only blue, right. There you go. >> So why only the blue, Gene? >> It's really hard to believe Dave but...there have been some articles on the web recently about blue M & M's curing spinal cord injuries and hey if I want to get healthy I got to get cured, right? >> Ha, ha, ha. >> It actually turns out that it's the dye, in the blue, the blue dye that cures spinal cord injuries at least in experiments on rats. Now you folks can read about it on the web, I'm not making this up. Anyway I think this is a good excuse to have a beautiful woman feed me M&M's on TV so it's working well for me. >> That's right, speaking of workouts Gene; I remind you that the Fitness Regime that Terri started several years ago and we actually did a piece for an Actual Lives. >> You did a great job doing that fitness routine, I'd like to take a look at it, let's watch together. >> Let's check this out. [ Watching high energy fitness routine ] >> Like the rest of able-bodied America, with the holidays coming, I started a fitness regime. You know, to get healthy. Monday, Wednesday, Fridays is swimming [inaudible] and nothing clears the pool quicker than a crippled girl trying to get into the water. Tuesday, Thursday, Saturdays are slated for seated aerobics. I do all of this, of course, in my office with the door closed and the blinds pulled. I don't want anyone to see me all [inaudible] spastic and looking stupid. I'm afraid that they'll think that, you know, I can't breathe or something. Of course, a visit from those beautiful firemen is never a bad thing. The tape I use is called "Sit Tight" as if all I have to do is just sit there and the pounds will just melt away. Oh no! Not with Richard. He has moves like "tie your bow tie," "Comb your hair." You know, it's all I can do in the morning just to get myself up, get a shower and get dressed. I have to do it all over again in the afternoon with Richard. And what really gets my blood boiling are those cutsie, motivational phrases he uses like, "You can do it," "You're so special," "Love yourself." [ Yelling ] [ Cheering and clapping ] [ Laughter ] [ Cheering ] >> Everybody get ready now. We're gonna have fun! [ Inaudible background talking ] [ Music and cheering ] >> [Inaudible]. Starburst, starburst, whoo! Starburst, starburst, whoo! Grab a towel, grab a towel, whoo! [Inaudible]. [ Laughter ] >> Comb your hair, comb your hair. Oh! Comb your hair. Yes! [ Laughter ] >> You need to comb your hair and dry your hair, dry your hair, dry your hair. Dry your hair, dry your hair [inaudible]. [ Laughter ] >> Good! Throw your towel on the floor, throw your towel on the floor. [Inaudible]. Throw your towel on the floor. Good! [ Background talking ] >> Comb your hair. [ Laughter ] >> Side to side. Comb your hair, comb your hair. Uh-oh! [Inaudible]. Way high! Way high! [Inaudible]. Way high! Put on your shirt, hope that works. Put on your shirt, hope that works. [Inaudible]. Uh-oh! We forgot our [inaudible]. [ Laughter ] [Inaudible]. You were great. Remember to smile [inaudible]. You are special! [ Cheering and clapping ] >> Well, Dave, you're a real fitness fanatic there. >> Boy, sometimes in your life, you know, you just look back at some of the things that you do, they're just so crazy. >> They really are, you got everyone to do it with you too, so a real fitness leader. >> Right, it was a lot of fun, Actual Lives is so much fun and it got us here, you know doing the Dave and Gene show. >> Yeah that's how it all started. >> That's right, that's right, but we're still here at Milk + Honey and we're still talking about health with folks, you know, Gene talking about health, I can't help but think about one of the biggest health hazards for people that use wheelchairs has got to be those pressure sores. >> Oh, gees. >> And they're so hard to get rid of and just so hard to treat because of the way you've got to treat them is to not be sitting down, and how you live your life without sitting down, but supposedly you've found some medical miracle that's done right here in Austin, right? >> Yeah, exactly. A few years back I had a pressure sore and...I had stayed in bed for a couple months and I was going crazy. I had to actually mount my computer to my ceiling with some peripherals so that I could operate the computer because, I was just going crazy in bed, but fortunately there's something called Miracle Mist, my friend Sharon Gardner introduced this to me. You can just spray this on the sore, it's got all kinds of ingredients in there that really help the tissue to renew itself and she...some of the stories she was telling me about people that had called her back to reorder some of this Miracle Mist - it worked so good I had to get some more. >> Wow. >> So, that's a testimony itself when people are reordering this and it's completely safe, you don't have to worry about getting in your eyes, getting in your mouth. In fact, people sprayed it in their eyes when they get an eye infection or Sharon said she sprayed it in her mouth if she feels a sore throat coming on but she...it comes in a bottle, this nice sized bottle here, and it comes in these bottles both as a liquid and a cream, and it comes in a nice travel size. The stories I hear about this Miracle Mist, well it sounds like a miracle and if people want to see the before and after picture of the people who use this, go to the Miracle Mist web site section, "bad ass spray" and the link will be on the web page, so they can catch it there. It's excellent stuff; I can't say enough good stuff about it. You know, that exercise we did before makes me kind of hungry and so I thought it might be a good idea if you include Chef Mickail Davenport to be part of our show and so he cooked up some nice stuff for us. >> You went and spent an evening at his house, right? >> You know I really go to bat for this team here, I'm...I'll really do some hard work for us, so yeah, had him fix us some really nice Japanese style food with a Texas twist. >> Great. >> I'm sure you'll like it. >> And it's healthy. >> It is healthy, absolutely. >> So Mikail is going to tell us how to eat right as well. >> You got it. >> All right let's watch this. [ sizzling noise ] >> Welcome to the Gene and Dave show, we're here today with Mikail Davenport who's an excellent chef and we're lucky today because he's going to cook us up some of his specialties. Mikail, thank you so much for having us here today. >> It's my pleasure indeed, good to have you in my home. >> Thank you. What kind of treats are we going to cook up today? >> Well, we're going to do something a little Japanese, and a little Tejan-o mixed together. We're doing a sunomono salad which is a cucumber, vinegar, seaweed salad with green onions and we're doing the, what is known as temaki which is a cone roll type of sushi, so we're not using fish, we're using filet mignon that we're going to rub down with some spices and gently cook very quickly, just to take the edge off of it. Uh, don't want to get it too cooked otherwise we lose the sushi concept. >> Uh hum. >> And we'll roll that up with some pico de gallo and some alfalfa sprouts. >> Oh, that sounds fantastic. Let's get started then. >> Okay, great. First thing we want to do, is we have a cup of wakame seaweed, which is a black seaweed and it comes dried. And uh, you can get it sheets or uh, shredded like this. First thing we want to do is to soak it in some water and soften it up. And we might need a little more water there. We'll let that sit for about five minutes and kind of percolate a little bit. Uh, then we take uh, this is an English cucumber, otherwise known as the seedless cucumber, it can also be called a hot house cucumber, and we trim the ends off. And then cut it in half [background noise] and we want to put them on a towel. You can use paper towels, I prefer to use kitchen towels, uh, because it's much more user friendly for the environment. I go through kitchen towels like crazy in this house. >> I noticed that you are using sea salt. Is there a reason for sea salt rather than say kosher salt? >> Well, kosher salt usually comes in a coarse ground chunks. I use that in some of my grinders, this particular finely ground salt is a mixture of the pink Himalayan and kosher coarse salt that I grind up and use for salting lightly, but when I do meats, chicken, turkeys, fish, I usually use my ground, thickly ground, coarsely ground kosher salt. >> Fantastic >> So, our wakame if you will notice has now turned a fairly nice shade of green and now we're going to drain that. [ Background noise ] Because we don't want a lot of water in our salad. And then we're going to start on our meat, so while that's sitting the cucumbers, and you will see this on the web site, the recipe. You want to have the cucumbers sit and let the salt leech a lot of the water out them for about, oh I'd say 20 minutes and then we are going to pat them dry. In the meantime, we're going to take our filet mignon, that is a beautiful cut of filet, isn't it? We're going to take our filet mignon and we're going to cut it into thirds. [ Background noise ] Then we're going to do a little rubbing now, I tend to buy prepackaged rubs because they are easier to use. This one happens to be a Cattleman's Choice Beef rub, and it's salt and sugar, pepper of Italian pepper flakes, little bit of garlic powder. We rub that into the meat, and we flip it over. >> I understand Cattleman's also makes a sauce that's used by a vast majority of steakhouses. >> Yes, that's true, that's true. Then we're going to set that aside, and let it sit there for a little bit, while we continue on with our salad. Then we take them and put them into a bowl, [background noise] there we go. Then we add some of our wakame seaweed, that's about enough right there. I'm what as known as a dump cook, I don't measure a lot things, sometimes I do, sometimes, I don't. If it's an absolute necessity to measure, like when you are making sushi rice has to be measured exactly and cooked exactly or it doesn't come out right. Most of the time dump cooking is the best way to do it. Salt and pepper and taste, salt and pepper and taste. >> With taste perhaps being the most important thing, right? >> Absolutely, absolutely, because this nothing worse than a dish that is overly salted. So this is about a quarter of a cup of green onions, roughly, ah, maybe a little more. >> I love onions. >> Okay, well we will put a little more in there for you. All right, when I was taking about sanitation areas, the same thing applies to your knives and your other kitchen utensils, you want to constantly keep them clean. There's nothing worse that picking up a knife and having a big old stain on the blade, it's just not good at all. Okay, now what we're going to do here, is we're going to take some seasoned vinegar, this is rice wine vinegar, Nakano is one I use, you can get is almost anywhere, it's an excellent seasoned rice vinegar. The difference between regular rice vinegar and seasoned rice vinegar is that there is a little bit of sugar added to the seasoned rice vinegar. Now, we're going to take, instead of sugar, which I don't use, I use agave nectar for my sweetening agent. My wife uses a herb called stevia, for her cooking, but I find it a little too sweet for me. So what I do is take a little agave nectar and we're just going to put oh, about a tablespoon or less in there and then we are going to stir that up, [background noise] mixing it very well. There it looks good. And then we're just going to pour it over the mixture, and then toss it. [ Background noise ] You try to separate the cucumbers, so that they get the flavor of the wakame seaweed and the vinegar mixture. Interesting note, in the name sunomono, which in Japanese, su, is the word for vinegar. So, whenever, you see a dish with su in title, it usually entails the vinegar, for example, sushi uses vinegar in the rice. >> I see. >> And it's always rice wine vinegar. >> Now, did you also spend time in Japan? >> No, no, but I did have a uh...my Tai Chi teacher, uh, his wife was an excellent cook of a lot of Asian cuisines and she taught me a lot of little tricks about cooking Asian meals. So, we'll just let that sit for now, then we'll get on to our meat, which should have set long enough by now. >> You appear to me to be someone who's in great health and I'm sure your cooking had something to do with it and also I understand you did a...um, you rode a bicycle 1,500 miles across Texas. >> Hand cycle, 950 miles. >> 950 miles. >> I don't think I could do 1,500 miles; I almost died on this 950 mile ride. Uh, I stay in shape because I am in my chair so much; I keep in shape by going to the gym, three days a week. Um, I recently had a little back injury, so I have been out of the gym for awhile. So I am not as up to par as I would like to be. But I also hand cycle um, as often as I can, I try to do twice a week down at Town Lake. >> Ooh. >> There is a wonderful ten mile circuit, that a friend of mine and I do on Tuesday and Thursdays, so. >> It's a fantastic way to get exercise and enjoy the great outdoors at the same time. >> Absolutely, what we have here, is we have just oh, I'd say about a teaspoon of olive oil in this pan [inaudible]. So, what we're going to do, we are going to fire up this puppy and you'll notice that I have a gas range. Uh, gas is really the best way to cook, because you can control the temperature perfectly. Uh, you tend not to have grease fires as much on a gas burner as you do a electric burner, I don't know why, but that's been my experience. The last electric stove I had, I had a grease fire happen because I wasn't minding the store and we had a little spattering, and it hit the burner plate and caught on fire and I had throw an extinguisher into my wonderful meal. [ Laughter ] So, you just want to get the olive oil loose and get the pan hot, because all we are going to do is just sear these pieces of the meat. We're not going to overly cooked them; they're going to be closer to the rare than the medium rare, but they are going to be cooked a little bit on the outside. >> Just the way I like them. >> There you go, now, always watch your olive oil no matter how much you using and watch for it to begin to turn, uh, a little wavy, can you see how wavy it is in there? It looks like uh, ripples in a river. That means it's getting hot enough, just about to smoke. Okay? We turn our heat down to medium high, roughly, and we let it go a little longer until it really starts to, you can see the wave action in there, it's kind of rippling, and it's just about ready to start smoking. >> Mikail it seems to me that you have a rather disciplined approach to health. You watch very carefully what you eat, you make sure to exercise, [background noise] [inaudible] [laughter] >> Well, you know there isn't a single person, regardless of their disability, who cannot exercise. They have some wonderful pieces of exercise equipment now, one especially that I like is a called a standup rack and you roll your wheelchair into it and if you are a quadriplegic or a paraplegic, you can't stand on your legs, you roll into it, you then, take these handles and move them back and forth and just like a...an elliptical trainer for like a Nordic track, you know what I mean? It literally, uh, pumps you up into a standing position, you're locked in with a brace, kind of. Locks you into the same position and they can roll you to the weight line and you can do pulley weights, you can do barbells, you can do dumbbells while you're standing in this contraption, held perfectly safe and sound. >> [ Inaudible section ] >> Absolutely, absolutely. Okay, that should about do it. You just want a little bit, okay, see the meat is still limp and you want that, you don't want any tightness on the meat. And we're going to put these in here, and let them sit for a few minutes to kind of, come to rest. You always want to let meat rest, after you cooked it, you don't want to serve it immediately upon cooking because if you let it rest, it'll literally, pulls the juices back into itself. As the meat cools, and tends to contract a little bit, just like putting ice on your skin, makes it contract, okay. Heat expands cold contracts. >> Uh, huh >> As the meat contracts, it literally sucks all the juices that has bled out from the act of being warm or cooked, into itself. That's why all grillers, after they do there steaks, put them somewhere like in an oven, covered, and let them just sit for about ten, five or ten minutes, so their heat is still in there but the meat absorbs its juices back in, and you get a much juicer cut of meat, same thing with fish and chicken. >> I tell you what, Mikail, that's great advice, but it smells so delicious, boy it's hard not to just jump on that, right now. >> I understand, I understand. So we want to toss our salad some more here. >> That is a beautiful green color there,[inaudible] >> Isn't that beautiful, I love wakame seaweed. Yeah, one of the nice things about wakame is that is comes dry in these packages like this, Pacific wakame and you can reconstitute it, squeeze it dry, using a cup towel or if you have to, a paper towel. And, uh, then put in soups, salads like this. >> Um. >> Uh, if you have ever had or made miso soup, wakame is an excellent seaweed to drop in miso soup and because you've squeeze most of the liquid out of it, it absorbs the flavor of the miso. >> Oh, I see bulks up. >> So you have a thickening agent as well, wakame also thickens, just like onions do in a stew.>> Uh,uh >> Or adding flour and butter to roux, seaweed, if its, if its, allowed to soak, just long enough, usually five minutes for shredded wakame, it will tighten up the dish, a little bit. >> Fantastic. Gee, Dave, I'm sorry you can't be with us [laughter] [inaudible] but, uh, I'm doing my best to out here reporting for you. I'll let you know how it goes. >> We're going to have to get Dave over here and have him come try some of this. Now, you can see that it's pretty close to rare, medium rare at this point. And you don't want to cut it too thick, see now we're getting into that, that wonderful color.>> Oh, it's beautiful. >> Oh, yeah, I love the color of meat like that. It's a little thick, but I'm sure you can handle it. >> I appreciate your confidence [laughter]. >> Now you'll notice, I'm using the same vegetable knife to cut my meat, that's because I've used chef's knife before, they're fine for a lot of jobs, but I like to only have to wash one thing at a time. >> There you go. >> I'm lazy in the kitchen. Okay. >> We want to save that last piece for the camera man who is doing all this hard work while we are enjoying ourselves. >> Well if he does a good job, I suppose. >> Ahh, he seems to be doing a good job so far. >> For our audience out there, the cameraman is Andy Cockrum, who videoed the documentary the Everest documentary. If you haven't seen it, I highly recommend it. In 2003, a group of folks with disabilities from Austin made a trek to the Everest Base Camp and Andy filmed that, made a documentary on it and I believe it's available on amazon.com. >> It's a great film. It's a great film. Okay, so since we're about ready to do our temaki, we want to serve our salad up. [ Background noise ] Do you think that is enough for you? >> Oh, that's beautiful. >> All right, good. So we will just set these in the window and we will get them when we come around for the temaki. Okay, now , whenever you are going to make sushi, of any kind, whether it's uh, maki rolls which is a round cut roll or the temaki which is the cone roll. You always want to buy seaweed that is toasted you can see the shine on that side. >> Oh, yeah. >> There's not as much of a shine on this side. The shiny side always goes up. Okay? >> In your roasting does that add another favor, uh, level of texture or uh. >> Actually, its keeps it from becoming to soggy, to quickly. >> Oh, okay, okay >> Now, we're going to take some rice, let me wash my hands, some people use a spatula, like this little wooden guy here to dip the rice and spread it, so I'll use that, but sometimes I use my hands. You notice how sticky and viscous this rice is. Uh, it has to be fairly sticky in order to hold together when you are making sushi. >> Um. >> So we want to take and kind of spread it out along the inside of the nori [assumed spelling] like this, and you can use the spatula to do this, kind of press it down and smooth it out a little bit. You don't want it too thick. There we go, just take that and stick it down there. All right. >> Now can I cook this rice in a traditional rice cooker? >> Absolutely, uh, it's actually much easier to do in a rice cooker, but I'm prone not to use a lot of appliances that I don't have to, so you know, if I can cook on the stove, then I will. Okay, so we got our rice down now. The first thing we do is we take some of the meat, very simple process, just lay it in there. Ah, one more, let's get a nice long piece here, there we go. And we press it down onto the rice. Then we take some pico de gallo, tomatoes, onions, serranno peppers, and cilantro with a little bit of salt and pepper, a little bit of olive oil. This one happens to use red onions; you can use sweet onions, whatever you feel like using. >> I love the aroma of that cilantro >> Uh Um, it's great. I just put a little bit on there, like that, about, about a tablespoon or so and then you fold the nori up like that and then wet your fingers, and you wet the outer edge here and fold it over. And then you wet this outer edge and roll it, roll it into a cone. Just like that. >> Ahh. >> So it looks like one of those uh, uh, nutty buddies, remember those? >> Sure, oh yeah. >> Ice cream cone, okay. So there's that one. >> A banquet for the eyes as well. >> It is, it is. So we will do the same thing on, normally temaki which is the cone roll again. Temaki is usually eaten right away, but because we're going to be eating in just a second, I don't think it is going to be an issue. If you let it sit too long, like longer than 10 minutes. >> Uh uh. >> It gets kind of tough and hard to bite through. That's why, if you ever go to the supermarket and buy sushi, you want to buy sushi that has been freshly prepared usually as they put it out. >> I see.>> Now the chilling sometimes does the same trick as extending the life of the sushi, but I don't particularly like to eat sushi that isn't immediately made, just doesn't seem right to me. Okay, so, a little more, this is the Texas twist that I was talking about. Uh, little pico de gallo on there just brings it all out. >> It's a beautiful combination of colors, textures. >> Now, yep, and we want, on this one, we're going to put a little alfalfa sprouts on it, see. >> Ah. >> Because we want to brighten it up a little bit. Oops, trying to run away. See, just dampen it and then you just roll it like the cone. And now you are, all right. >> Great. >> So, why don't we go to the table? >> Let's do that, boy this looks delicious, smells delightful. >> Okay. >> Um, Mikail, would you open up eye glass case down here please? >> Sure. >> I've got a fork and strap in there if you sit that on the table I'll appreciate it. >> Okay, all right. Did you do this yourself? >> Yes sir >> Okay. >> We'll just kind of open up that strap a little so I have room to >> So, [inaudible] [laughter] um...very chewy, very subtle. >> Um >> Perfect on a hot summer's day. If you chill after you let it meld, the favors meld. >> You know the seaweed is very tasty I wouldn't imagined. >> Uh, Uh. >> It's great. >> The beauty of seaweed, just like tofu. >> Uh, uh >> Is that it absorbs the favors of whatever you mix it with. >> Ah, well that's great for this dish let's try this other one shall we. >> Okay, so, all right, now the secret is to just wrap your mouth around it and bite down it like you would a hotdog. >> Okay. >> All right, there you go, good teeth, good bite. Did you get any meat? >> Um. >> A little bit, a little pico >> Um, hum. >> Okay, now you can see how the seaweed even adds its own particular flavor to it. It's like a green vegetable flavor, which it is, it's sea vegetables basically. >> You know, it's surprising, it looks like a simple dish, but God, it tastes so wonderful, it's so easy. [ Laughter ] >> Want another one...do I have, I have to twist your arm. There you go. All right. >> Umm. >> I think you do this for the food, huh? [ Laughter ]>> This reporter has to do his job. >> There you go, there you go.>> Well Dave and to the rest of our audience out there, thank you so much for joining us with Mikail Davenport, an excellent chef. And join us next time on the Gene and Dave Show. >> Gene and Dave, I thought it was Dave and Gene. >> No, it's Gene and Dave. I'll bet he put you up to this, didn't he? >> Well, I do have five dollars burning a hole in my pocket.>> [ Inaudible section ] [ Laughter ]>> [inaudible] my friend, thank you. >> Thank you, buddy. >> So I want to mow. How did it taste? >> It was great, it really was, it actually tasted healthy, I don't know how you describe healthy but yeah it tasted good. >> It looked like it tasted good. >> Yeah. And we'll have Mikail's recipe on our web site as well so folks can try this at home. >> Okay. >> You know Dave I can't the stuff stuff I do for this job and if you want to get treated right just go to Milk + Honey downtown. >> That's right. >> They've got all kinds of stuff [inaudible], well we've had a great time doing the show. >> Yeah, Milk + Honey's been great to us, it's been such a relaxing day here, we've had quite the pampering treatment, so if you want to get a hold of Milk + Honey, what's the phone number? >> The phone number here Lizzy is? >> 236-1115. >> Tell them Gene and Dave sent you. >> And you're located conveniently downtown? >> We have a spa and a salon downtown and in the Second Street district and in Beecave, Texas of course, we have spa location as well. >> All right and a web site? >> www.milkandhoneyspa.com >> Great well make sure when you come in tell them that the Gene and Dave Show sent you. >> Fantastic, thank you so much. >> Thank you. >> Thanks for having us we really appreciate it. Well, I sure have enjoyed the health episode. >> Me too, we ought to do this more often. >> That's right, I hope you've enjoyed the health episode too and remember to log on to...if you like the show or even if you don't like the show log on to our web site and tell us what you think and speaking of our web site it is new and improved. >> Absolutely Dave, you know we work with Trademark Media it's one of the most accessible sites around and it's not only accessible but it's very esthetic, it's just really eye catching. >> Yeah, we've talked a lot about...in previous episodes, about technology and trying to make a web sites accessible, well we got with the right crew this last time thanks to Knowbility and their AIR Austin competition so check out our web site and see how we did. >> Absolutely, hope you enjoyed it. Have a accessible day. [ Music ] ==== Transcribed by Automatic Sync Technologies ====