I could survive anything." And Al didn't entirely deny Quinetta's claims of abuse.

I was waiting on some drugs to get to Detroit, you know.

She wanted me to take her to work or something.

And I didn't take her to work, and she was pissed off about that.

Uh, and she, I think she pushed me, and I slapped her or something.

Then she called the police.

I was in my neighbor's garage when they were looking for me.

And Quinetta couldn't cover those bills with what Al had left behind.

Remember the deep dive from tank to tank, Ed? Right.

Yeah, that was all right.

I mean, Leo was really nervous.

We remember one action, and I remember saying, no, no, because Leo was kind of hyper.

He wasn't quite ready for it, you know.

But then he calmed down a little bit, and then we were okay, you know.

But, I mean, it was the time.

You just did an amazing job in that sequence.

[laughs]

... be honest with you.

So it's like I can literally go into my cabinet and make food from, you know, Africa, Asia, the Caribbean, you know, you name it.

So I think it's...

Ooh, okay.

So spices, there's smoked paprika, super important, right? I have smoked paprika in my cabinet.

I have liquid smoke, which is a game changer, but liquid smoke is one of those ingredients that you have to be very careful because it can overpower what you're making like that, you know, very instantly.

[laughs]

Oh, yeah.

So I make my own version of my meat substitute that is similar to what that texture is like for their sausages, but I do it in a bigger scale.

So you can basically slice it really thin, turn it into bacon.

You can cube it up, turn it into beef chunks.

So I have a lot of fun with that.

I can even turn it into grounds.

So that recipe took some maneuvering and just engineering just because of, you know, it's all plants.

What are the principles you might recommend that could help bring that dish to life?