{"ai_pass_count":3,"analysis_step_count":8,"confidence":0.9022599928654157,"created_at":"2026-07-03T05:15:11.033611+00:00","id":138292,"node_number":"66296","processing_time":2.9934632778167725,"recent_steps":["net.store_session","net.llm_structured_analysis","net.rules_detect","net.context_window","callsign.qrz_verify"],"recording_id":139466,"text":"exciting on the TV. Grilled teriyaki chicken, my goodness. I used to eat teriyaki all the time growing up. I see re-ack now, so it's a little bit harder to find that. But yeah, I only know a little bit of the history of Seattle-style teriyaki. It is certainly different than teriyaki of the Japanese variety. I mean, obviously they're related, but it's a unique thing. And if I understand correctly, a lot of that had to do with Toshi's teriyaki and wanting to put together a plate of food that was able to be done with minimal staff working at a restaurant. And I always think that's really interesting when kind of the material conditions of service lead to the distinctive qualities of a food dish or something like that, whether that's the shape of a food or what the side dishes, sort of traditional side dishes are. That's sort of a little salad that you get with most Seattle-style teriyaki. So anyway, thanks for giving me thinking about teriyaki. Thanks for being the family with delicious teriyaki. And nice one."}