THINGS MENTIONED

• Nada Moo intro: https://nadamoo.com
• Kat Ensign gave a middling review of a restaurant in San Francisco called Hamburger Project where she referred to their food as “good, not great”: https://nypost.com/2025/01/04/us-news/chef-geoffrey-lee-quits-restaurants-after-spat-with-influencer/
• Internet Shaquille: https://www.patreon.com/shaq
• Peinao Review: https://youtu.be/Zkfb9aTyNpo?si=E-NQ0R8wHQYcBIQI
• Peinao DMs: https://ehhb6mu6qg.ufs.sh/f/1GCkiCEkTCfJkJ1VBblAtTarEy1wQDbfd80nmRXBV94gFscC
• There are plenty of reviewers out there who rely on brand partnerships to stay afloat: https://prudentreviews.com/partnerships/
• Matty Matheson review where people said we were biased: https://youtu.be/3ByP2I5fYDA?si=0ESdH1Y4HPxL8moM
• “Why Academics Stink at Writing” by Steven Pinker: https://grad.ncsu.edu/wp-content/uploads/2016/06/Why-Academics-Stink-at-Writing-1-2.pdf
• PubMed aggregator disclaimer: https://pubmed.ncbi.nlm.nih.gov/disclaimer/

HOW TO BE WRONG ON THE INTERNET

1. Honesty.
   Getting something wrong isn’t inherently bad because you can learn from it, but if it seems like someone’s actively lying or purposefully twisting the truth — that’s unacceptable.
2. Show your work.
   Cite your sources, talk through your logic for how you got to the conclusion you did.
3. Don’t get too invested in being right.
   The more indignant you are, the more defensive you tend to get AND the bigger target you paint on your back for people to try to prove you wrong. Which means you will very likely be proven wrong and it will be more painful to learn from it rather than digging in further.

QUESTIONABLE CONTENT
"How do you use pork shoulder?"

• Kimchi Raikkonen: https://cultflav.com/recipes/kimchi-raikkonen
• David Chang-style Bo Ssam: Just coat it in brown sugar and salt, then roast it for a few hours til it falls apart. Roll it up in lettuce with some rice and ginger scallion sauce.
• Pulled pork sandwiches are fire, Sarah actually wrote a phenomenal homemade Carolina-Style bbq sauce recipe designed SPECIFICALLY for pulled pork sandwiches called None Too Bright that we used to sell: https://cultflav.com/recipes/none-too-bright

"What do you use cabbage for?"

• I said green cabbage, but napa or savoy are very good for my akira tareyama recipe: https://cultflav.com/recipes/akira-tareyama
• Sai Krok Isaan is one of our absolute favorites which is a northeastern thai-style sausage that is easy to buy frozen, tastes amazing, and is often served with chopped cabbage, sliced red onion, ginger, and peanuts: https://grocerythai.com/Cured-Pork-w-Rice-(E-Sarn-Sausage),-Champ
• Chakalaka, which is like a South African cross between kimchi and chutney is great on a grilled cheese. We made that for our In Bibi’s Kitchen review a while back: https://bookshop.org/a/88615/9781984856739
• I’m also a sucker for a salted cabbage salad with sumac, which Dune, one of our fav lunch spots here in LA tends to put on everything: https://www.dunekitchen.com

"TF is a lime leaf?"

• Don't use this word: https://en.wikipedia.org/wiki/Kaffir_lime

HOW TO GET ON THE SHOW
If you would like to ask us a question on the show either call 424-419-FLAV (3528) or post at cultflav.com/community/going-off

BEAN MILK CHALLENGE FEAT. RADICCHIO SALAD

• Radicchio Salad Website: https://www.radicchiosalad.com
• Radicchio Salad YouTube: https://www.youtube.com/@RadicchioSalad
• Radicchio Salad Instagram: https://www.instagram.com/radicchiosalad/

👋Ok, that's all for this week! Thanks for watching!

p.s. We've got a community page up on our website to chat about this episode over at https://cultflav.com/community/going-off