The Cookout @ Cloudflare

It's one o'clock, so we're live, right? First time, me and you. We talked about this for like how many months? Two, three, minimum. Two, three. Two, three months. We're finally here. We're finally here. So behind me, right over here, I have this like whiteboard, right? To like keep us on, keep me on track. Cool. But it's the same thing I do in sales meetings. Like I create an agenda. I never follow it. So we'll try to stay on task here. So first thing I have up is intro. This is the cookout at Cloudflare. I'm Joshua Clark, and you are? Devin Davis, IT security engineer. Oh yeah, I guess I should have told what I do. So yeah, yeah, field account executive here at Cloudflare. So, you know, we are here today. This is a very special episode because this is the first one, and very fitting. It's also to kind of celebrate UK Black History Month. The initial idea of this show was kind of to come together, talk about Cloudflare products and services, and you know, cook some food. But this particular one, we're not going to talk about products and services. We're going to more so focus on food, you know, Black History Month, talk a little bit about working at Cloudflare and everything else. Me personally, I like working at Cloudflare because of the inclusivity that we have here as a company. You know, I think that's, I've worked at a lot of companies, a lot of enterprise publicly traded companies, and the culture here when it comes to that is pretty great. So as far as me, I've been here since May. Been in IT for what, field sales for like 17 years here in Kansas City. So it's good to be here. Now, also by the way, disclaimer, we're celebrating UK Black History Month. You know, we decided on like Jamaican cuisine. Please don't come for me. Please don't come. Don't come for me either. I'm not from there. We're not from there. We're just here. We're doing, we're really doing, we're doing our best. So don't mention us. Don't add us. Just blame somebody else, not us. Yeah. I try to pick something simple, something simple. When we were speaking last time, we kind of said that the UK has a lot of Caribbean influence with their cuisine. And so I am going to be doing jerk red snapper. I was going to do two, but they were way too expensive. So I'm doing one and I'm also going to do some jerk wings and I'm also doing it on a gas grill. So don't come for me because I'm doing it on my grass grill. That's one of my six grills, but it's closer on the kitchen. So yeah, I'll kind of talk, toss off to you so you can talk about a little bit about yourself, what you're going to be cooking. Yeah. I've been, so I've been here for four, one on five years now. And that's one of the things I love about working here as well. Like the exclusive, the inclusivity of everybody, of all the diversities we got going around here. And especially with Afroflare, I just love every last one of our membership, even folks that don't really want to join, but have joined as well. I love the fact that our allies come to support us on almost every single thing that we try to do. I'm pretty sure they're all watching right now. So shout out to y'all. Y'all are great. Y'all awesome. Super, super awesome. Dope. All those good, wonderful synonyms that go with dopeness. And yeah, today I'm going to be making jerk shrimp cakes and grits. So also don't come for me, but just know I'm going to culinary school and I'm getting better at it. So maybe come to me, but don't come. What kind of grits? Well, not the sugar and grits. So my friend here, we had a little discussion about this with another colleague of ours too. I'm not a proponent of particular stripping, I mean of sugar and grits. Josh is. I'm more of a savory type guy. I go with cheese and milk and maybe water, salt and pepper, obviously. But he likes to do sugar in his grits. Another question. Why? I don't care. I don't care why. Another question. Two questions. Is spaghetti a main course or a side dish? Well, I'm not going to even pretend to make my Italian friends that might be watching this and say it's going to be a side dish because they will straight mafia style come for me. So no, I'm not trying to. Why are you trying to get us in trouble? Like we already got, we're probably going to have our Caribbean comrades coming for us already because we're not doing this right. Now you want to get Italians mad. I mean, come on, bro. So questions. So you're telling me you're as far as me and my house, me and my house. Okay. I can't speak for everyone else's house. Spaghetti is a side dish and you only eat spaghetti by itself. The day after you put sugar in spaghetti and you also only eat spaghetti with fish, catfish and spaghetti. Here in Missouri, around here, that's what we do. My heart is just dying right now. Like it's just straight. I don't know what to do anymore. Like there's no way in the world spaghetti is a side dish. It is a main course type meal. So you telling me it's dinner. It's a Wednesday. It's a Sunday. It's Sunday dinner. You're going to make, you're going to cook fish. I mean, you're going to cook spaghetti and that's all you're going to eat. That's it. If you do it right, that's all you need, bro. I don't know. That's how I grew up, man. So I live here in Kansas city, Missouri. I lived here my entire life, but my dad is from Pine Bluff, Arkansas. My mother is from Ford city, Arkansas. So we grew up eating catfish and spaghetti. But then again, every, my house, my father, how we grew up, man, we just never had just like one meal, you know, we just like one thing, you know, my, my dad just never believed in like making small meals, you know, but I don't know, man, I get a lot of flack for that. I get a lot of flack for saying spaghetti is a side dish. And I put sugar in my spaghetti, by the way. Yes. I heard that. And I kind of, I kindly ignored the two. Yeah. Anyway. So I guess we should be talking about the dishes that we're making and how we're making them. Correct. Go first, bro. All right. So this is, let me pan down a little bit so you can see. So this is a red snapper. What I did first was I kind of scored it, if you can see. So the, the rub, not the rub, but the, it's like, it's a olive oil, minced garlic, some Jamaican jerk rub, pretty much scored it, coated the whole thing, going to open it up a little bit, shove these lemons and some thyme inside. And then as I mentioned before, I am going to cook it for eight minutes on each side in my gas grill. And then I also have some, just some drumettes over here that I'm going to coat in some olive oil, some jerk seasoning and some jerk rub, toss them on the gas grill and cook them for about 25 to 30 minutes. I like my wings really crispy. So I'll cook them indirect for like 20 minutes and then last five minutes, I'll cook them on the, on the, on the fire. So, and also people always give gas grills a lot of, a lot of guff, but in, in like in an instant, like when you really need to get something done real quick, the gas grill, at least for me, is undefeated. So I got a grass grill, I have a griddle, I have a big green egg, two pit bosses and one pit grill. So, you know, it would take an enormous amount of time to get all of those lit and everything else. And Hey, we only got an hour. So time is what we're going to be doing. Oh, and I'm also going to put this in this handy dandy fish griddle. What? I don't know what you call this. What is this called? Fish thingy? Yeah, we'll call it a fish thingy. So, and you, sir, you are cooking? Oh, shrimp cakes right now. What I just, what I did beforehand, uh, did a lot of work beforehand. It's called the work beforehand when you're in the kitchen is called mise en place. Uh, so I did a lot of, uh, chopping of shrimp, uh, and also the, uh, removing the shell and deveining. Now what I'm going to do with these shells is save it for later. And I create my own like seafood stock. So that to the side, not throw that away. Pro tip, your own stocks are great. And then already add chopped in chopped onion. So the recipe usually calls for a red pepper, but since I don't have red pepper, you have to just forgive me for that part. Anyway. Uh, and then jerk seasoning, um, jerk seasonings usually has, uh, garlic, uh, uh, uh, bits of Scotch bonnet peppers, and also a little bit of nutmeg, um, and a little bit of, of salt, of course, and white pepper. Well, I added white pepper for mine just because I wanted to get that nice textury feel from it. Right. So we combine it all together with one egg and corn meal. We're going to do now is make small patties refrigerating for a little bit and, uh, for maybe 10 to 15 minutes. And then from there, we're going to, while we're doing that, we're going to go ahead and make the grits. So as you might notice the difference between your description and my description is so much more detailed. And I just want to say that's an ode to, um, what's the name of the cooking school that you're right now? So the good cooking school I'm at is attending while I should probably get an endorsement for this, but anyway, uh, uh, boost the school of culinary arts, uh, here in Austin, Texas. Um, uh, it's, it's named after one of the pioneer, uh, chefs, uh, who in name to go to Skaffier who came up with the brigade system in the kitchen. So anytime you go to a restaurant and you see, uh, working on, uh, one part of the room, another team working on another part, another team like doing. So like, for example, you have your dessert section, uh, you have your cleaning section, you have your fish section, you have your meat section, so on. So veggie section, like they all combined together to bring out the dish. So that way your, your, your dishes come into your table within reasonably a reasonable amount of time. Like back in the day, they say it's supposed to be at your table within 10 to 15 minutes after you order it. Now I'm like, wow, that's just crazy. But when you think about it, technically that just means that they're already anticipating you ordering a specific item. Like if you're going, if you're trying to do braised chicken, usually like braised chicken would take a couple hours, right? But when you're doing it, right. And you're, you're part of a brigade system instead, then that way that allows for them to be like, all right, this one, we got this chicken ready to go take it out for this specific meal. But yeah. So, so you, you just started cooking school. How long have you been cooking? I've been cooking since, uh, well, since I got out of college, that was, that was in 2010 and well, it got was in college. So probably around before 2010 ish, but like really, really developing it, uh, came along in my later years, like 20, 2015, 2016. Uh, when we moved, when my wife and I moved from Detroit to California, that's when I really dove into it. And I realized like, Oh, like this is a, this is a straight up passion. Maybe I, maybe I should do something about this, you know? And yeah, it's, it's, it's, it's super fun when you think about it. Um, you just make sure that you're doing, you're doing it for the right reasons, really. You know, it's funny that you say do it for the right reasons. Cause like I cook all the time, barbecue all the time and people always be like, Oh man, you should cook, you should sell your barbecue and all that stuff. Right. So I know, cause as soon as I do it, it won't be fun anymore. So I did it like I did it one time. Yeah. And it was like exhausted. And then the next time I got ready to do it, I actually like canceled it the last minute. Yeah. I'm with you. I'm with you. It becomes like a, it becomes a task. You know what I mean? It becomes a task. Like, yeah. And then that's, that's the fear. So that's the fear about pursuing passions, right? Because when you're just doing it on the side, it's like one of those, all right, well, cool. I'll just got it going over here and everything. I'll just do this here and here and there. Right. But when it's a passion, right. Like trying to work for an Internet security company, it's a passion for people. And if they don't, uh, yeah. Um, and like pretty much like when things are going the right way for you, then you go right. Right. But if the moment you start facing adversity and you're like dealing with things that you never anticipated before, like, I'm assuming like when you were starting, when you were selling your barbecue or cooking for folks, it was like, you had to deal with quantities, right? Like, like no one wants to deal with quantities. And sadly, this is the sad part about cooking or math. Really? You got to be like, Oh snap. It's not just me and the wife or me and the kids, me and the get together of 10 folks. I've actually catered for 50. Yeah. I mean, it's, it's different. So like I've never, I've never had a job that wasn't sell in sales. Like my first job ever. Well, my first job ever was at white castle, but my second job ever was selling cell phones in a mall, you know, every job I've ever had was in sales. Right. So, you know, I've always been in some form of it sales, right. But I did go sell mattresses for like six months, one time. Oh yeah. It was the best thing ever though. It was like the best, it was like the best thing ever. Right. Cause it was like, you know, the guy was working for him. It's like, Oh, I'm going to teach you how to sell sleep. Right. And so like how to actually, actually how to sell the bed. But then I did that. And then I got back into sales. Right. So every time I try to do a job, they tried to take a job that wasn't sales. I didn't like it. Like I, and people are always like, well, how can you do this job? And how can you do it? Sales? I don't know nothing about it. And I'm like, well, neither do I like it's virtually impossible to know everything that we do here at cloud fair or an it or a telecom or anything like that. I know how to talk to people, how to deal with people, how to solve problems, everything else. So that's like the easy part. But if I had to do something else, then it would be like a job working at cloud fair and doing sales. It's not like a job. You know what I mean? It's a, it's fun. So that's kind of how I am about cooking. I mean, it pays well. I'm going to go put this fish on the grill and I'll be back on my gas grill. Don't come for me people. So gas grills are, so it's funny he says gas grills because when I was, when I moved down here, I do Austin, Texas. It was either charcoal or nothing, right? Smoker always about, especially in central Texas, they're all about post oak and everything. And I have not, I mean, I'm not saying this, but I don't think I've seen whenever I go to like grocery stores or, or Lowe's or home Depot, I don't think I've seen that many gas grills out here. Cause maybe everybody's just doing charcoal, but I mean, Hey, it's a reference. It's either here or there folks, you know? Yeah. Well, you are in Texas and, and, and, and whether they got gas or charcoal or whatnot, all y'all barbecue with all due respect is done wrong. And it's pales in comparison to anything out of Kansas city. So, you know, I mean, Hey, that's just my personal opinion. You know, I mean, I don't know. I don't know. I don't know. I would say I did live in Dallas for a minute and I don't never think I had a gas grill there, but I can see no gas grills being, being anywhere in Texas. Cause y 'all, they do a lot of briskets and a lot of smoked meats and everything else. It's probably like, it's probably like a, what's the word? Not sacrilege blasphemy. It's blasphemy. Yeah. Yeah, it is. Before the end of the show, I'll take this downstairs and I'll show the rest of my grills so nobody can, you know, don't come for me and my gas grill, but I do have a bunch of them. It's kind of an addiction. How many I got? Yeah. I hear you. Josh, could you do me a favor and make sure you're in gallery mode? When you're Zoom? When you come back? Yes, sir. Make sure I'm in gallery mode? Yes, sir. You being the host and all, you gotta, we gotta make sure that we're all good to go. Yeah, I'm in gallery mode. Okay. All right. Don't make, don't, don't make the sales guy, the, don't make the sales guy give him control. Why? I would never. I'm just playing. You're the technical guy. You're the technique. So before you, and what time is it? It's 1 20. So we've talked about ourselves. We've talked about our food, but I also do want to dig into a little bit more about you because ideally how this is, this show progresses, right? You know, we'll have different, I will have, you will have different guests on, right? Yeah. You know, we'll dig into that. But you did actually, I was like stumped with coming up with a name for the show. So if you do, if anyone likes the name of this show, just FYI, Devin is the one that came up with it. You know, not, not Ty. He's the man. He's the man. So before Cloudflare, where were you at? Before Cloudflare, I took a cup of coffee with Intuit. And before Intuit, I had a very good learning experience at Google working as an IT resident and working for them showed me a lot of the things that I looked for when I was starting working here, pretty much. I know I said an IT security engineer, but beforehand, while at Cloudflare, I was on the IT team at first. And so a lot of the things that we got to chance to experience here, well, I did in terms of like startup stuff and startup problems, mainly because of of my learning experience while at Google. And so, yeah, I don't, I don't take that for granted, man. It was, it's, it was a super blessing. I tried really hard to get into Google, like, like stay there really. But I realize now that, man, this is, if I, if I stayed at Google, I don't think I would have the opportunities that I have now. I don't think I will. Like, I, look, I, I don't, I thank God that I was able to move to California and live there for two years. Well, no more than two years, really, four years and, and get, do the things that we wanted to do and experience life the way we wanted to, you know, but at the same time, I don't think I would be able to housing, the housing market in, in, in California is just ridiculous. So that's not, that's out of the question. And so we just went ahead and say, you know what, let's, why don't we try this Austin move, right? So Cloudflare gave me the opportunity to move to Austin and buy a home for my new, for, for my 11 month old baby boy, Devin James Davis Jr. Turns 11 months, literally on this date right now, next month, be good. The big 12 month slash one year. Is this your first? Yes, sir. Yes, sir. Yes, sir. Man. It's, it's amazing. He is truly amazing. How you like fatherhood? He's proud. I love it. I enjoy it and everything. Like he, he, he continuously amazes me every single day. Like the things that he'll start, he'll just do out of nowhere. It's just like, like he like, like today I played the Elmo song for the Sesame street song for number of the day. And he, he saw it, he heard it and instantly was like, and started running fast, crawling over to me. And he was like, I was like, yes, that's your song, buddy. You recognize stuff you're getting. And that's, it is. And that's your first one. So I have, I have what, I have a lot of kids. And guess what? My youngest is four and that never wears off. So my oldest is 16. And, you know, you, you would think that those first, like they were off over time. Yeah. Like, I think the concern about the kids is what goes away. Right. So like, you know, I was really protective of my first couple of kids. Like if they would fall, I would care, but like that goes away. Right. It's like, ah, Jacob might fall down the stairs. I'm like, ah, he's be all right. Like you learn that like, you know, kids are kind of indestructible. Right. When it comes to those first things, like that kind of stuff, like never goes away. Yeah. So that's good, man. I think outside of I don't know, I think I've, I've, I've, I've never failed at anything I've ever tried to do. Right. And I actually never really tried to like be a good dad. Like there's no book on parenting, you know, so I'm like, I'm kind of in it, you know, but I do think it's probably the best thing that I've ever done that I don't try it. It's probably my biggest accomplishment because my kids love me in spite of like, all my mess ups that I've ever done. And it's like, just being able to say, yeah, kiddo or buckaroo, I love you just for you being you and then reciprocating that love being us being blessed enough to be able to let them say, hey, I love you too pops or I love you too dad like that. Yeah. As they get older, it really does. It manifests itself in different ways. Right. So like my daughter Mackenzie, she has my name saved in her phone as dad who loves ribs, brisket businesses and that. But then my 16 year old son, he has my name saved in his phone as my dad. You know, it's always, it's the same thing, right? Because me and my son, we have that kind of relationship, right? Call each other names, we joke with each other. And so that's his way of whatever. And then Mackenzie on the other hand, when I saw that in her phone, I was like, oh, that's sweet. She has her name saved under the things that I love. You know what I mean? So it's like, right. I gotta go check on that to me. The good thing is folks about snappers, it really doesn't take long at all, especially screwing that he's doing a charcoal. Even if you did a charcoal grill, it doesn't take long to get fired up. And you have a nice little crust on it. And especially with his red snapper, with the rub that he put on with olive oil, and the sugars that's within the jerk seasoning, that will not add a nice little, you want to look for a great crust, essentially. Right, Josh? For your favorite snapper? Listen, when it comes to the way that you say it, I'm gonna just leave it up to you. No, I'm serious. I'll do this. Yeah, seriously, man, you want a crust on everything. I don't want any kind of meat without a crust. I don't want none. That's actually a good point, because technically... I don't want steak without a crust. Like those nice grill marks, that's nice and everything, but a nice little crust on it, just let the fire kiss it, like real good and everything. That's chef's kiss right there. That's the sort of thing that you get sort of amped up about. When you order wings from other places, do you get them well done? So it depends on the place that I'm getting from, right? Because I know for a fact that if you do Buffalo Wild Wings, they might skimp on the good enough. Oh yeah, they definitely are. Buffalo Wild Wings, pretty much every place from my personal experience, except for this place called 54th Street Bar and Grill up here by me. They do theirs good, but nobody wants a gummy, non-chewy, not having any kind of crust chicken wing. That's the worst. I like them nice and hard. Sometimes I have them fry them hard and char them. If they have the ability to do that, then those are really the best. Were you in the process with your meal, my friend? You about to make those instant grits? So yeah, not instant. What I'm going to do is, I have this coarse cornmeal that you can pick grits out of. It won't have that white texture that you normally want or see when you do regular grits. This is going to have a gold texture, especially when I add the cheese. I just personally, man, with all due respect to you and every other person in the world, I don't understand how you put cheese in grits. That just doesn't make any sense to me. Just stick with me, brother. Just stick with me. I'm just not here for it, man. I got a friend. Do you put sugar in rice? Sugar and butter in rice? I used to when I was young. I used to when I was young, but now I don't. Now I don't. I got a friend that put black pepper and butter in his rice, and he's a terrorist. Maybe I just need to grow up. Maybe that's what it is. Maybe I just want to put sugar in everything. I did used to eat sugar sandwiches when I was a kid. You ever had a sugar sandwich? For those that might not know, let everybody else know what a sugar sandwich is. A sugar sandwich is two pieces of white bread with sugar in between them. It's a really good meal. Ever had a syrup sandwich? Man, I should make one of those right now. A good old syrup sandwich? Maybe it's just me, man. What I used to do, I used to make peanut butter, cinnamon, and sugar toast. This is before Devin decided to turn culinary. This is when Devin was super young. He was like, I want all the sugar in the world. I would make sure that I get my toast nice and crusty. Not crusty enough, but good enough to the point where you're going to be able to almost darn near melt the peanut butter on it. It was good stuff. I'm not going to hold you up. Now I'm going to get this milk into this grits right now because I'm going for a more savory feel. And then put it back in the fire. I don't want it to scorch, essentially. Yeah, you're a lot better than me. I would have did none of that. I just would have cooked it, tossed some sugar in it, been on my merry way. I don't even think I got no grits. I'm about to look. I'm pretty sure I got handful of grits. I'm sure I do. I've never made grits my own way. I don't even got grits. This is what I got. Cream of wheat. Now put sugar in that too. Let's do this job and add some butter. And they're measurements not precise. That's the other thing that I learned real fast. What they do is they want to make sure that they'll give you guidelines on how to do stuff, but it won't always be precise measurements. I had learned that very fast. I got this guy in our class that keeps on asking about, so how much sugar do you put in, or how much flour do you put in, or how much butter do you put in, or how many fine dice? The only thing that's precise is technically the way they say we want this thing called mirepoix. Mirepoix, folks, is onions, carrots, and celery. Most of the fine dice to a certain extent, and you want the onions to be 50% of the base while everything else 25%, 25%. That's the only precise thing they'll say. They'll say we want it minced, diced, julienned, all that other stuff, but in terms of measurements or whatnot, they'll say ... The other day, I had to make a sauce one time, and they were like, yeah, so you only have to add two to three tablespoons of a roux. Roux is pretty much flour, butter, and that sort of mixture, right? I was like, nah, bro. In this sauce that I made, I had to add all the roux. We made a full cup. I was like, all right, I had to add it all, because the consistency we were looking for wasn't exactly the way that it was supposed to be. They want to make sure that you're more precise in cuts and whatnot versus ... They'll give you a guideline like, all right, you want two to three tablespoons of lemon juice or two to three tablespoons of tomato juice or tomato sauce. Go from there, right? After you come out of culinary school, what are you going to do? Are you going to transition from IT to cooking, open up a business or something else? Let me check on this refrigerated shrimp cakes, and I guess I'll turn on the fire for our oil. I used a vegetable oil. Then let me put some other stuff in. How come I don't have an Afroflare shirt? I got some Cloudflare socks, who do I need to get with to get an Afroflare shirt? Well, me and my homie, shout out to you, we're gonna have to talk about that, but it shouldn't be that hard. It shouldn't be that hard. We got these shirts a while back when it was like a smaller group, and so now that we've gone global. Yeah, I mean, it's a lot of people. I mean, I think it's a couple of hundred people in the Afroflare chat. Yeah, yeah, that counts allies, too, by the way, which is actually, you know, I've worked at a lot of big companies. I've worked at Microsoft. I've worked at Verizon. I will say Verizon, from a culture and inclusivity perspective, was really good, as well as Microsoft. You know, as far as the culture, not only about including, you know, blacks, but, you know, with LBGTQ and Latin and Latin flair and all that other stuff, I think Cloudflare took it, leveled it up a little bit, right? Yeah. Like, leveled it up a little bit. That's cool. Oddly enough, man, until I came to Cloudflare, I didn't even know that the UK had their own Black History Month, which is, you know, pretty cool, you know? That's a fact, because I didn't know it either, or maybe I was told about it, and I kind of just kind of put it to the side. But even still, the point is that, yeah, I didn't know about it either. But saying that, I'm glad that we get a chance to celebrate this with them. It sucks that we didn't get a chance to get anybody from the UK with us this time. But, hey, man, you know, this is a series. We can have more the next time, for sure, you know? But I think, I don't know, I think the plan is, I know we're going to kind of start things slow, like this is the first show, and maybe do one biweekly. But, you know, the idea is going to be at least we will do this at least every Friday. So at least between now and the end of the month, which I think, let me get my phone would be the end of Black History Month in UK. Maybe what we should do is have someone on, yes, the entire month of October. So maybe what we should do next series is have someone from the UK on, or at least maybe come with, you know, some facts about some famous and influential, you know, African-Americans from the UK, you know? I can do my Ildris Ilga impression. Okay. Now that you brought it up, do it. Let's see what you got. He just can't spark it up out of nowhere. He didn't have to expect me to say, all right, fine, do it. Go ahead and do it. My greatest action is trash. However, when I was a kid, when I was like 16, I went through this month phase where I wanted to be a pirate. So my pirate voice is really good. But, you know, it kind of made me sick. No, no, no. We ain't talking about pirates. We talking about Ildris Ilga. Notice how I'm sidestepping that entire conversation. Yes, you are. And I can see right through that, Jaz, as you appropriately walk out the back door. Good timing. Fantastic. Good job. Now, there is a little bit of a crust on this red snapper. However, this is jerk-wet snapper. And if you ever had jerk, you know, it's either dry or wet. This is a wet jerk sauce. So it has a little bit of char on it, you know, has a little bit of char on it. But it's a little moist. It's a little moist. Gotcha. Okay. Still good. All right. Our oil is near temp. And just to give you guys a good look. We're only dealing with four. One, two, three, four. One, two, three, four. Shrimp cakes right here. So with shrimp cakes, yeah, that's good. I was going to ask you. What was I going to ask you? It slipped my mind. Oh, it was about tacos. Which is completely off topic. But last time we were talking, I wanted to do tacos. And I was like, well, tacos are boring. And you made the comment, oh, tacos don't have to be boring. And I was like, oh, I wanted to dig into that. So I made a mental note to ask you that. Because I do want to do tacos. So we're going to do tacos. We're going to tie like a topic of Cloudflare to a meal. So we're digging into like teams. And so for those that are watching that don't know, teams is our Zero Trust. Is it our Zero Trust? It's part of our Zero Trust offering. And so we're going to like cover teams and tacos. And I really want to do teams and tacos. So if we're going to do that, I'm going to need your input. So it won't be boring. So I wanted to ask you about that. Well, it's all a matter. Tacos is all about the matter of how you want to make them. Because it's either you want to. It depends on the filling. And it depends on the tortilla. So if you want to do. Certain tortillas go with specific types of meats. So you want to do. You want to do maybe a shrimp. Based tortilla taco. Then you probably want to do. Right. Chicken item probably go well. It goes well for flour. But actually it really depends on your preference, really. That's all that really matters. But yeah, like I was saying, though, it doesn't. It doesn't always have to be boring the way you do it. All right. So once now we're going to go ahead. Early on. Always away. Don't when you're putting stuff in hot oil. Don't drop it. Don't pop it. Away from. Yeah. I learned. I learned that watching. I learned that watching a bunch of different. You guys get stink bugs down there. If we do. We get them in like this time of year, like everywhere. So it was just one in my house. It really. So what does it look like? It looks like. A beetle, a brown beetle. A big brown beetle. Right. And the thing is. And the thing is, if you. Like killing. And it attracts more. You know? Yeah. And so, but they, at least. Where I live at, like, there's a. Big like. We'll call it a forest. I don't know if that's where they come from. But yeah, they really get on my nerves. That's kind of off topic, but I just saw one. Okay, folks. Another pro tip. TSA. Taste season adjust. Did you learn that in culinary school? I don't even have to go. I don't even have to go. I'm going to just learn from you. You go. You come back and you tell me everything you learned. Oh, please. So what. Please. Yes, I did. Just say. I can really. Thank you so much. Oh, tasty. This is just, it's. It's really nothing magical folks. It's just. Add salt and pepper. And then adjust it. After you. Taste it. Add salt and pepper. Then just it. And keep on trying it out. For my grits. So usually there's enough salt with the cheese that I had added, by the way. Sorry. Got to mention. Edit. Sharp cheddar cheese. But. But. You just keep on going from there. Right. Can you do me a favor? Yes, sir. When you. Plate your grits. Can you put some in the side on the side? And just put some sugar. Right now, bro. Because I. He's into it. You can't do that. You just taste it and just let me know what you think. We're not going back to this. I don't know, man. Don't don't knock it till you try it, man. I feel like you should really. I don't think that. I don't think that people are given give. You know, sugar in their grits. A fair chance. You know, that's my personal. But I guess I eat cream of wheat. So. I'm a 40 year old man. I still eat cream of wheat. I really feel challenged. Just to give you all a glimpse of what's going on back, back here. This pan is hot enough so that you'll be able to see. We got going on. Nice. I took this off and I saw, I think what we're going to do. At least what we're going to, I'm going to try to work out. Is that. So that we can always showcase what we're cooking. At least. I'm thinking of attending from like. An iPad. Right. Yeah. Yeah. Gotcha. That's my idea. Yeah. Yeah. Hopefully it works. I'm going to go ahead and turn this off. Where's the wife and kids at now? Yeah. Running around the house being silent. So they don't interrupt you. Well, I'll let you say that. My baby boy just got dressed for the day. And. I'm going to go ahead and turn that off. I'm going to go ahead and turn that. Makes an appearance, baby. How you doing young man. How you doing young man. Can I, I want to grab your cheeks. Yeah. Yeah. Yeah. Oh, baby fever. You made an appearance, bro. Maybe. Behind you. Or lion. Cause whenever I see babies, especially babies like him. I want one. Trust me. That's called a cheap tactic for bringing. A baby boy. Onto the, onto the call. I don't care. All right. All right. A little bit longer. Maybe one more clip to make sure. If it is one. 48. So my fish is off. My, I just, my wings are down. I just took them off. I'm going to put them back on the grill. Just wet jerk season. Put them back on the grill so they can get a little bit of a char on them. Those will come off in like two minutes. Then after that. We shall be done. My friend. Shout out to Fallon, by the way. To the homie. For putting this together. No. The homie. The homie. The homie. Fella went to Harvard. Didn't she. Went to Harvard. Yes. And we don't care if you go and chat us. During this video. Letting us know. Oh, shucks. Please stop. Or guys stop. You're embarrassing me. That is dope. And I think she just actually like got her. She got her MBA from somewhere. She got it. Yep. She got, she's. I got a certification as a program manager. Homies doing big. She's out here killing the game. She's great. She's great. Harvard. Harvard. When I thought I had a good education. I went by her LinkedIn and then I just kind of felt, you know, I got humbled. Real quick. All right. So that's off. Fire's off. What we got here. What we got here. What we got here. All right, here we go. Very, very creamy. I'll give you that. They have a nice little texture to them. You know, I'm not going to, they don't have any sugar in them, but you know, Get over it. Get over it. That's a battle. Listen, that's a deal that I'm willing to die on. I know. So, you know, You shut them out. Ideally, right. I would have a plate big enough. To put this snapper on. But I don't. Unfortunately. I don't know. Something I might need to invest in. What do you say? Okay. And then one more touch. Okay. Hey, two of my friends are like. Over here. One of them only came over here to eat. I said two of my friends are like off camera. Both of them only came over here. Well, one of them came to help. The other one just came to eat. What did you expect? I didn't, you know, That's what it, that's what it is. You know, Users. I tell you. So let me make. All right, here we go. All right. You ready? Hmm. So I'm going to try to move this red snapper without it. Part. Where's my. I'm going to try to move this red snapper. Probably going to fall apart. No, there's no dying in cooking. It worked. It didn't fall apart. Oh, Fantastic. I feel so accomplished right now. Oh, get away. Get away. Fly. So. This is my. My finished product. We didn't play it yet. We just still have it on the cutting board. There has to be a better way to do this. Let's see. Move this around a bit. Maybe like this. Pretty darn good, my friend. So you got the jerk. Right there in the jerk snap. Fantastic. Yeah. A little char on the. On both of them, but this is a wet. Jerk sauce. So not too much charm. Oh, wait. What's 53. I'm going to tell you a story before we go. Where people try to come for me in my. My gas grill. You don't think. Just so they know. You know, I'm out here. I'm out here. I'm real serious. Real serious. Real serious. So. So. This is the collection. Big boss smoker. Another one. Komodo. No. This is a pit barrel. So this is one of the hanging. You know, one of the hanging, hanging smokers. So this is where I do the good work at. That's where it all goes down. That's my dog. That's my dog. He's just super fancy today for you guys. It's all good. It's all good. We got to do. Yeah, we got to do, man. You know, so we got about five minutes left. I think, you know, Hey. I think for this being our first one. You know, we took three months for us to kind of bring it all together. But we knocked it out, man. Hey, you know, that's what happens when you're having fun and trying to sell products and trying to keep the whole corporate infrastructure secure. See what I did there. See what I did there. Yep. It's fun, man. It's not like. Right. You know, it's not like. I was eating lunch the other day. And so. You know, for like, when you go to a place and you scan a QR code, go ahead and eat. You scan a QR code. So what hackers are doing now. They're going to restaurants and they're creating their own QR code. And so like when you scan, it hacks your phone and everything else. And I said, man, what do hackers start doing this stuff? You know, they should put this, these kinds of things. And my sales guy with me from Optum said, well, it's kind of good that they do that because it keeps us employed. Right. So at least for what I do, hackers, VoIP attacks, DDoS attacks. All that stuff doesn't seem to be slowing down. So, you know, they're keeping us busy. I'm sure you're still busy here at cloud fair. So. I appreciate you coming on. I'm looking forward to many more of these. How'd your meal turn out? My friend. There is a. I had the chance to come up with a poem. Off the cuff. It would just end by saying, damn, that's good. Damn, that's good. Yeah. So you sure before we go. One last time. Yes, may this do not. My dog is a terrorist. She will jump up here. Okay. Before we go. For the culture. For, for, for all the people in the world. You should just sprinkle just a little sugar. It's not happening. Get over it. One last time. So thanks for joining me, Devin. Looking forward to this one. And many more. Next time we're going to do teams and tacos. We'll talk about how, you know, we use teams internally. Have some use cases on top about how we have it deployed with some clients, et cetera, et cetera. I'm going to do brisket tacos. So I'll cook the brisket the night before. So we can review that. I'll make brisket tacos and you can put your spin on it too, man. You got it. All right, dude. Thanks, man. Catch you later, brother. We are a food at work company. We know the value of Zero Trust architectures. We also know the incredible difficulty it is. So I know the only way I have a chance of implementing this. Well, that's scalable. That can support itself over time is having the right partners. That's why I'm so excited to have Cogflare as a security partner, because they're able to give me that tool set to do Zero Trust. Well, my name's Connor Sherman. I'm the head of security for Easy Cater. When you want to feed a workforce of people, we are the go-to shop to making sure you've got everything you need. It's my job to make sure anywhere you are in the world, you can safely log into our internal tool set. There's a lot of inherent risk with the traditional VPN structure. Part of the success of Access for us is we were able to just bypass all that analysis. And it was so easy just to get it going that we were able to save having to hire a specialized person to focus on VPNs. As we are a marketplace, we have all this challenges, whether it be account takeovers, scraping, bot activity. So being able to have risk ratings based on who's arriving at that login page really helped us remove things that were clearly bots and then focus on dealing with more sophisticated attacks. Bot management was a bit of a godsend for us. It gave us a level of precision where we could show up with a scalpel, where historically we'd show up with a sledgehammer. We block over 1.5 million attacks a day through Cloudflare, web application firewall, and bot management. If Easy Cater didn't have Cloudflare, we'd have a very bad day. Microsoft Mechanics www.microsoft.com www .microsoft.com www.microsoft.com www .microsoft.com www.microsoft.com www .microsoft.com www .microsoft.com