December 29, 2022 • 52 mins
“What I'm saying is this, lasagna is also versatile, because you can make it vegetarian, you can make it vegan, you can put all the meats in it, you can put any types of meat in it.” - Dulcé Sloan
“I'm spaghetti all day. All right. I'm spaghetti all the way around until they turn to SpaghettiOs. All right.” - Josh Johnson
We’re bringing back the ultimate pasta debate, lasagna vs. spaghetti, this week on Hold Up with Daily Show correspondent Dulcé Sloan and writer Josh Johnson. #DailyShow #HoldUp #Podcast
Hold Up will be back next week with an all-new episode!
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Episode Transcript
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Speaker 1 (00:00):
Hello, friends and stuls say Sloan. While we're on break
this week and joined the holiday season. Now, it's a
great time to revisit one of our favorite episodes, Lasagna
Versus Spaghetti. It's a ballot of pasts. Tune in and
next week we'll have a brand new episode. Hold Up,
(00:20):
Hello friends, welcome to hold Up. It's me. It's What'll
Say Sloan introducing again because Josh looks sleepy. Thank you
all for join the show again. Uh, Josh, what you
do it? Where are you at? Hi? I'm Josh Johnson
and I'm also co host of Yeah So Josh is
the co host. Listen if you listen to this show,
you know that usually Josh doesn't intros. But again, like
(00:43):
I said, I'm being a crumbum. I need to do
some heavy I also need to participate, you know. I'm
sure people like, well, how come duels? They never does
the intros? You're right? How come I never do the intros?
Probably because Josh is better at it, because he has
a plan. I just start speaking. I look forward to
see what happens. Yeah, yeah, we all look forward to it.
(01:05):
When you start What's next? Rude, the subject of today's show.
I don't know if you all already is lasagna versus spaghetti? Now?
Like the chocolate versus vanilla episode, I'm gonna give you
a do do do moment for one you decide in
(01:28):
your heart where you fall on the lines of lasagna
versus spaghetts. Hey, all right, let me give you that moment,
josh Where do you stand on this? I'm spaghetti all day,
(01:49):
all right, I'm spaghettio all the way around til they
turn to spaghettios. I'm spaghetti on stop, Joshua, tell us
why you chose mm hmm spaghetti. Okay, So, first of all,
(02:10):
spaghetti isn't just the basil and marinera that people imagine.
There is pasta, lamon. There's so many different ways to
use spaghetti. There's so many different topics you can have
on spasta. Lamona is pasta with lemon, juice and butter.
Probably it's a butter lemon and a little bit of cheese.
(02:31):
Is there any pepper? There's pepper? They better be gone
like it's up to be like like it's my recipe
or anyway. I'm very very sorry to digress for a second,
but I heard I went into um a restaurant, h
(02:57):
and it smelled of mayonnaise to the point where I
was like, no, it was just a regular like all
American restaurant, but when I walked in, I could smell
the Maynda's and I was like, I'm I'm ordering a
cut of fish and I am leaving because I don't
(03:17):
want anything else from this place that could possibly have
some sort of mayo base. They didn't tell me about.
I hear you. Although I am someone who likes mam,
I know that there are lots of ways in which
you are right, Givy. You're a great person. You I
admire you as a human being, but you have your flaws,
and that's one of them. As a don't like catch up.
(03:42):
This is all for another day. Listen, we already learned
the tomato episode on the on the tomato soup versus
chicken soup that I don't like catchup. We already know this. No,
I know, I know. I'm just saying right now, we
can only disagree at one big per episode at the time,
sustain sustained, And I'll just I'll round out the spaghetti
(04:03):
thing by saying that it is incredibly, incredibly versatile and
in the types of dishes that you can have on
the types of okay, okay, okay, I want interrupt, go ahead,
and in the ways that you can use it. Also,
there's a there's something to be said now this is
this is a thin line. Is a thin line either
(04:23):
way before you're a crazy person. But if someone is
cooking and they really know how to cook, and they
can give you the firmness of noodle that you desire,
that's another thing that just levels up spaghetti to me,
you know, so someone can give it to you, to
the iudente that you like. I think that that. I
(04:44):
think the fact that that range is there. It's precarious,
but it's also an extra thing that just lets you
level up your meal. You know, maybe you like a
slightly slightly slightly firm noodle. All right, we're not talking
about spaghetti. No, no, I'm not talking about rare spaghetti.
(05:04):
And how dare you even imply that I would that
I would eat rare spaghetti. Sometimes I think that you
think I'm a boster, because what kind of person wants
their spaghetti rare all right or hard? Or I'm talking
about a slightly firmer noodle. It's like people because romans
(05:28):
too firm for me sometimes, like I have to let
it sit. Yeah, you have let soak a little bit, yeah,
a little get a little so so medium rare. I
don't want any rare. I don't want any rareeness. I
am just saying there are people out there who like
a rareness in a sense to their noodle. It's still
(05:49):
a bendy noodle. It's not like the thing's gonna snap.
If any person is eating noodles, that snap. You're not
eating noodles, you're eating garbens. You didn't know somebody who
would eat are spietty noodles, not that I would talk
to Listen, you don't know that person is in your life,
and do you see it? But I also know that
(06:12):
like you can like that. What was that? No no, no, no, no,
no no no. We're not just gonna move on the
way that okay. So for people who are only listening
to the podcast, you didn't see the face that I saw,
Dudles say said, so she takes a sip first of all,
and then and then you took a pause that didn't
(06:32):
seem to be from me, took a pause where you
were just looking in general, you were just like looking down.
It's when it's it's like when someone eats like you
never met somebody who will eat like raw ramen, like
the like you ever seen a human being, Dude, that's
like they'll take a pack of r I know exactly
(06:53):
what you're talking about. And right now, this moment in time,
he's in jail as he should be, as he would
be anybody I've ever met that really did that, or
your white folks, they have a recipe for like it's
like a Chinese chicken salad. You know, it's got your celery,
(07:15):
it's got your cabbage, just got your carrots, it's got
your you know, your breast meat chicken. And then there's almonds,
like slivered almonds in the for some reason, crushed up
ramen and then like a sauce, and I'm like, wait,
why is there uncooked I would have been more on point.
(07:39):
I've been more on board with cooked ramen than uncooked
ramen as a topic. Yeah, he was with the crunchy
in your salad. No no. When it comes to a spaghetti,
no one. I do have to preface this by saying,
(08:01):
I'm not really a pasta person. Okay, I'm also not
really a bread person. I'm also not really a beer
person because this is just the holy Trinity of wheat.
(08:21):
Don't give me like, okay, listen, because there's bread. Yeah,
pasta's wet bread. Beer is bread you can drink. I
really don't need the conspiracy theories. I'm just here is
that conspiracy. Just look at how they make pasta. Look
(08:43):
what they use to make beer. Lasagna over spaghetti. I
chose lasagna because one, it's one of Garfield's favorite foods. Too.
This alright, I go ahead, go ahead, go ahead, go ahead,
(09:04):
go ahead. That was not the real reason. But Lasagna's
granfa favorite food. I think for me like I you know,
I cook like I've cooked. When you came over for Christmas,
you saw the whole thing that I put together. Um,
lasagna has always seemed like a very hard thing to
make to me. M hm. No, you're not wrong. You're
not wrong, because one thing I want to talk about
(09:26):
in the episode later is how both of these things
can go awride because I factored it into my decision.
That's what I also factored into my decision. We could
talk about it now, because lasagna is so much harder
to make. Also, they've been doing this new stunt with lasagna,
because like, you know, I do the Daniel Fast every year.
Google it. I'm not explaining it. And the Daniel Fast
(09:47):
every year it's an Old Testament fast because you know
your girls safe take five feel with the Holy Coast.
And so I remember, I'm like, you know what, I'm
gonna make some vegan pasta. I'm gonna make vegan lasagna. Okay, right,
I went and got the fucking cash you milk ricotta. Okay,
I got the little fake meat crumblies and what they
(10:08):
had I wouldn't bought these. Listen. Did it came out
the way I wanted to? Absolutely the funk not for
some reason with lasagna, now they've come out with non
boiled noodles so lego pieces. Yes, so they're like, oh,
you don't need to boil them, you will need to
boil them. And I was like, who is this lazy
motherfucker that started asking for this option? Because they're like, oh,
(10:30):
the sauce, it will cook. What happens is the pasta
while it's in the oven sucks all of the moisture
out of the tomato sauce, to the point that for
the pasta to be cooked your tomato sauces, not tomato paste.
So so when you're not going that route, right, so
when you get a nice you ever had a staffer's lasagna?
(10:53):
I've had a lot of different types of how to
ask you? I asked you, did you have that big
tang in pound fucking Stoffers lasagna? I remember my mom
she would get the meat and the veggie one, because
the vegian had a white sauce, and that was a
fucking thing they started getting. I was like maybe like
(11:15):
a high school or like middle school in high school,
and it was a fun. Now listen, you had to
put it in the oven. And then what my mom
would do is like when it was like halfway so
when it wasn't always like done, when it wasn't all
the way done done, so you can tell it just
I finally just defrosted, because it's the most frozen thing
she come through. She doctored that bitch up. She put
(11:38):
more meat, and like especially the meat one, she put
more meat in it. She put more cheese in a
a bit, and she'd be like, okay, now I was ready,
you know, so like because I was because I've never
really been a pasta person lasagna is really the only
thing that I've liked because it's it's very difficult to make,
(11:58):
like in the grand scheme of things, and didn't be
as difficult as we think it is because it's like
it's just layers of stuff. Yeah, but no, but there's
a there's a delicate balance. Yeah, the possibility of fucking lasagna. Yeah,
it's so much bigger than sucking up spaghetti, because like,
spaghetti is one of the first things you learned how
to cook. It's like hot dogs, eggs, spaghetti. Yeah, Now,
(12:22):
I guess my thing is because, don't get me wrong,
in my lifetime, I've been tried, titillated, and tempted by
the harlot that is lasagna. This all right, I'm not
above I'm not above falling for the temptations of a lasagna,
(12:44):
but not a harlet. But let me tell you right now,
because this is this is where we get a little
apples to oranges, Okay, Because a lot of the lasagna
that you love is just repackaged bowls of spaghetti. Because
when you look at when you look get a pasta
noodle of lasagna uncooked, it's just a sheet of spaghetti's
(13:07):
lined up against each other. It's just a long rectangle
of spaghetti's that haven't become spaghetti as yet. If I
chopped up that little that little square, that little rectangle
and boiled it, what would I have spaghetti? But see,
I think that is just an indictment of pasta as
a whole, like everything like pasta is spaghetti, is linguini
(13:31):
is fed accini is whatever the fucking ennis and what
all of these names are. It's spaghetti with a different cutter.
I just think that the only reason that I brought
up was because I think it's important that we that
we get a whole, a whole rounded conversation around the
(13:54):
fact that you say you're not a pasta person, but
the thing that you chose m hm is a pasta
in a different form. Yeah, I mean it's no. When
I eat. When I eat pasta, that's what I go
for usually, Like if I'm going to want pasta, like
I just have Lasign yesterday, like at the stand, like
(14:16):
the green Lasigon is very good, So when I want
pasta because it's like also I feel like that I
just had, Like my mom makes really good spaghetti. We've
all had bad spaghetti. But I feel like I've had
enough spaghetti in my life. I'm just like I get it.
I get it, So you just get all of it,
(14:39):
like even even the spaghetti, the handmaid spaghetti, even the
stuff you gon roll your eyes a bait like there
are levels to this spaghetti day. Listen, I can tell
you as a child, So the levels as a child,
any of that's just let you know that Chef Boyard
d ship and it can't and me, my brother and
(15:01):
I refused to eat. And I'm talking about it like
one to three years old. Yeah, okay, not having it? Sure,
so already at two I might be eating sand, but
I won't eat spaghettios. Okay right, my brother ate rat poison,
would not eat spaghettios. You see what I'm saying loud
(15:22):
and clear right now, argue, did you enjoy the gastronomic
attack that was Chef Boyardi? I, from time to time
dabbled in the culinary stylings of a Chef Boyardi, which
is apparently how he says it. I had no idea
(15:43):
I met the band, I apologize. It was a commercial
where he was like Chef Boyard and people stopped and
they were like white, So did the actor make a
mistake or we just all be saying it wrong the
entire time. Well, it's like when so Guy Fieri was
on an episode of Great North and my character Honeybee
(16:07):
was like talking about this book that because he comes
to her and like a vision right, And so I
was just saying fiery because that's how I usually hear it.
But I had to go back and re record because
his last name is pronounced Fiertti. It's not fiery. And
so I was like, and I respected it because I
(16:29):
correct people on how to pronounce my name all the time. Oh,
you're saying your name wrong. I'm like, no, it is
due to say it is Italian, not it's Spanish, not Italian.
They go, oh bro. When that dudl said when said
they let your stuff started coming out, I was like,
the ice cream are like, oh with a you, yes,
(16:52):
bitch with you. So yeah, there's like I understand. It's
like in the culinary world, thing is getting pronounced differently.
But I can say I do have moments when I
want pasta, So if I so like sometimes I'll order
pasta if I don't want the itis inducing meal that
is lasagna. Because you're you're down for the count if
(17:13):
you eat alsign or you're not doing nothing else for
the rest of the day. Design is sit down, you know.
With spaghetti, it's sometimes I'm like, okay, because especially ordering
food in New York, Like if I'm gonna order a
twenty dollar twenty five dish of pasta, I can't bring
myself to pay twenty something bucks for spaghetti for the
(17:36):
same way that I can't order a case of Dia
in a restaurant because I'm not giving you twenty bucks
for a case of da Like, I can't do it.
So like I don't even get I don't care if
it's a Linguini, if it's a Feduccini, rigat Tony, whatever,
the ennis and anes and you know a lot of motopias. Whatever.
Spaghetti is that thing you just very much learned at
a very early age how to make. Um. I've reachedly
(18:00):
found out on TikTok that we weren't supposed to be
breaking the noodles and a half. Apparently what you're supposed
to do is just let him be long and then
the hot water will just make it come down into
the pot. So apparently we're not supposed Yeah, so then
what about the what what about the won't that make
one side of the noodles extra soft while the other
(18:23):
side is a little bit firmer? I think the same thing.
But I think I guess it happened so quickly that
the pasta gets soft enough to get I completely thought
the same thing. At the side and the water is
gonna cook, it's gonna be more cooked, and the side
is hanging out the side of the pot. Yeah, I
thought the same thing. Yeah, because because I also always thought,
(18:50):
if none of us have a pot this big, why
isn't spaghetti half is long? Yeah? Because in my mind
the breaking it in half? Didn't you break it in
half when you put it in the box? Of course?
But like when people cook, so we're like if you're
at home making because you know, people love fettuccini alfredo.
And when I say people, you know what I'm talking
about humans? Uh, A lot of them look like us.
(19:12):
But when people make fettuccini alfredo at home, do they
break the noodles in a half? I don't think so. No.
So you think people says you think it's just with spaghetti,
but those fall quicker the fetichane. I think that, Well,
you know, angel hair spaghetti angel hair is is even thinner,
(19:33):
So then that one falls immediately. I'll throw it out
there as a as another pro the spaghetti overall is
diverse enough that if there's not one you like, there
might be another one you like. So some people like
whole wheat, some people like the regular just store brand,
straight like product of wheat. Lasagna noodles. They have no
(19:55):
angel hair lasagna. There's no extra thin lasagna out here.
Las and it comes to a certain consistency and then
you gotta bake it from there. So you're saying that
laz you're so you're saying that lasagna only has one thickness,
only has one speed that I've seen. But I'm not
(20:17):
seeing some wild thick or wild thin lasagna. I can't
say the thickness of a lasagna. I think it's a
certain consistent I've been in restaurants and I'm like, oh,
this is not as thick as uh as the ones
I've had, as like the ones in the store seemed
to be thicker than the ones in a restaurant. But
(20:38):
because like I think, a lasagna is like for pasta,
is just diverse as a thick so you can always
change the different topics, but like, have you ever had
baked spaghetti? Baked spaghetti like in a Catholic I remember
the first time I had, I was like, what is
this for? I didn't enjoy it. Maybe I thought the
(20:59):
same thing because I'm like, this is supposed to be moving.
It's spaghetti. Yeah, because I remember when I saw it listed.
I was at um someone's birthday I believe, and there
was a prefixed menu for everyone there, and I think
that bakes spaghetti was one of the one of the things.
And in my head, I was like, ah, why, Like
(21:21):
I guess they just liked it, But well, I also
feel like if you're doing bake spaghetti, I feel like
you don't have the skills to make THASAGNI that is
what I got put in a pan. When people talk
(21:41):
about like Italian cooking or like French cooking, I'm always
just like, I'm not fucking impressed. I'm not because like
this is the other thing I'm fun. I'm just not okay,
a funk with designing, because a fun with designon for
the most part, I don't fuck a pasta really right,
So think about this, think about this as Americans. The
(22:07):
thing about Italian cooking that we're the most aware of
is pasta. Right now, you know, Marco Polo hundreds goes
to China, brings back the concept of the noodle. Mm hm.
So if it weren't for them Chinese, what would be
(22:30):
talking about from Italy? Right? And I believe also the
tomato was a new world dish with a new world vegetable, right,
new world plan. So I think before Columbus monkey ass
hopped in three boats and came over here bothering people,
I don't think they had tomatoes. Okay, So the question is,
(22:53):
if two white men had not got adventurous, what the
hell will we be eating from Italy? That's all I
want to know. Think about it. They still had olives.
They still got olives. We know that, we know that
they know for the olive. Okay, they out here doing
lots with the olive, and for conta and chibbata, whatever
the funking eating as need. But all I'm saying is
(23:16):
that I feel like that we have to start going
European cooking styles can't be the pen ultimate cooking style.
This can't be the thing we emulate. Yeah, if it was,
they wouldn't have left. You left the Chinese isn't calling
that ship but maybe Korea. Yeah, I mean I think
(23:38):
that if you're it's yeah, it is a tough sell
to say that we make the best foods of all time.
When you left in search for flavor, the folks that
was really out here searching for flavor, we're a British
because they had nothing, nothing but the potato. The potato,
(24:02):
the potato, okay, and they had to leave. They had bread,
that bread, that bread and meat. You you were in
the UK, you tasted that food. I did, indeed, but
I had some weird vegetable what was it, serilax, similax,
celia something, Yeah, And it was like there's like, oh,
(24:24):
it's like a parsnip and it was like it tasted
like if somebody had mixed mashed potatoes with like celery juice.
That sounds horrible. It was, and it was baked. I
was like, nigga, you are oh, I don't have enough
white ancestry to enjoy it. This. Come on, bro, sure
when you have your list on ya. Yes, I'm curious.
(24:49):
Do you have any bread crumbs at the top? Do
you go for bread crumbs baked in with the cheese?
If someone did it that way, then I will. Look,
I'll have to take get but I've never been. I
don't know. No, I also don't, but I don't. I
don't like break comes from top of mac and cheese either,
So okay, so okay, I want to don't sprinkle bread
(25:13):
on the wet bread, don't brickle dry dry bread on
the wet bread, and baky, okay, all right, all right,
all right, because this is the thing wet bread. Look,
all I am saying, proved to me that pasta is
(25:35):
not wet bread. All I am saying, don't you use
that tone with me. All I'm saying is that I
think that we're finding out a lot of ways that
we like the meal prepare that are very different. So
I'm trying to find some common grounds so that we can,
(25:56):
you know, pretty much agree that spaghetti is better than lasagna.
I'm never I'm you know what I'm gonna tell you this.
My homeboy, David Purdue is an amazing comedian. You know,
David Produce or is Me and Rob Hayes call him
the Reverend doctor brother David Produce because he's very much
a peacekeeper. So his grandpa, who passed away recently at
(26:18):
the ripe age of ninety four. They think they can
never found his birth certificate. Um, grandpa had certain things
that he would and would not eat. A grandpa specifically said, uh.
Just for an example, David's brother was on the phone
with her grandpa and his grandpa like, what're you doing.
He's like, I'm making a smoothie. What's a smoothie. He's like, oh,
(26:39):
it's got like yogurt and fruit and all that other stuff.
And grandpa goes Granddad, I was like, yeah, yeah, yeah,
you can't just eat the fruit. And so now every
time I make a smoothie, I'm just like, I just
can't eat the fruit. Also, imagine being older than smoothies
(27:04):
because you glossed over in the story when a smoothie
was big made and his granddad said, what's that? But
we all know how to learn about smoothies, where we
all had to learn what smoothies Where I'm saying that,
imagine being like, you know, we're all blessed if we
get to live to that age where you live long
enough that there are things that are new to you
(27:24):
that seem old to other people, but you're living your
life in a way where it just passed you by,
like like, it's like, how a lot of people when
I was a kid, Yeah, like I learned yeah, because
Smoothie Kings started to pop up. We all went, then
is this smovie? Yeah? But I I think that there's
gonna be stuff just like now you see more um
(27:46):
but days in people's homes. But sometimes there are people
who were like in their twenties before they found out
what a day was. I was in my twenties before
I used one. So I'm saying, imagine us getting to
an age one day where there's a thing that's like, no,
this is this is a like it's it's infused in
the culture. How did you miss this? But you're old
(28:08):
enough where you're like, not only was I not only
was that not a thing when I was a kid,
but I managed to live most of my life without
coming into contact with one. It was like one of
my niece asked me one day. She was like, because
like my homegirl wouldn't give her a phone. To get
her a cell phone, us had to be like eleven
or twelve at the time, and she was like, do
(28:29):
you have what kind of phone did you have when
you're in my age? And I was like, Gina, we
didn't have phones, and she's like, oh, you didn't have
a phone. I was like music, like me and her
grandma sitting there, and I was like, no, we didn't
have No one had a phone because there were no
She was like, what do you mean. I was like,
my uncle had a car phone, and then no one
(28:50):
else had a cell phone because there were no cell phones.
Like the fact that I remember when email started. I
was saying to some of the other day, I was like,
remember when you wouldn't put your real name on the internet. Yeah,
like everyone's first email address sphin, right, unicorn sphinx, No
(29:13):
one's real name. And then just a few years later,
it's like, here's my credit card, here's scared and we
were just like, here's my fucking thumb print. And it's
like flow out the window. But Grandpa said, Granda said
that spaghetti is kid food, and when I heard it,
I was like, yes, I couldn't have a bigger no
(29:36):
for the same way that cheese pizza it's kid food.
I think that what's happening here is that there are
things that you have maybe early or first when you're
a kid, it doesn't make them kid food. I was
eating supreme pizzas when I was fucking nine years old.
(29:59):
It might have been a little lice, but when my
mama ordered a pizza, there was meat and vegetables on
that bitch, and we was gonna eat that. Okay, we
were putting Scotch bonnet, hot sauce, fucking square cut. I
love a square cut pizza on square cut supreme pizza
slices so as. But as a kid, I didn't like
(30:21):
cheese pizza because I was like, where's the rest of
the stuff. I've seen the commercial give me the ship.
Also in elementary school, they would give us cheese pizza
or the pizza with a little square kind of bacon,
big kind of pepperoni on it. So when you say
to me, cheese pizza's kid food, you remember off the
molementary school they given that fucking awful cheese pizza and
(30:44):
then the corn. Because we've all run on for years,
it's got the juice right, So hello boy, it's great.
You know, he's not the ambassador for like the South
South Dakota corn festivalism ship arious look at God, look
at God. Um, But yeah, it's kids, So like that's
something with SPAGHETI. I'm like, this is kid this kid food.
(31:07):
I think it makes maybe like the other reason I
don't eat it because I have a sophisticated palette. No, no,
not whatsoever, No nat palette. Come on, you come on,
let's let's let's bring it down right now. Tell me
(31:29):
something that's in lasagna that's just never in a bowl
of spaghetti because you have you don't think that they
can put a little ricotta at the time they when
when you had spaghetti growing up, what did it come with?
Marinado sauce meat a meat sauce which was either sauce
(31:50):
out of a jar or a can. And then oh,
y'all was in the house making sauce from scratch out
of here. So you don't think you don't think we
could e saucer scratch. I'm not saying you work. I'm
not saying you can't. I'm saying you didn't. You're telling me,
you tell me, I'm telling you life. I lived that.
I never when you was at your mama's hatch. When
(32:13):
you was at your mama's house, y'all was cracking over
rag rag ou pray go like everybody. He was opening
that tall cat or popping that jar. It added it
to that ground beef you cooked up. Depends what. It
depends on the day. If this is your day that
I get home or I need something quick, then yes,
(32:36):
it's a jar of rag ou, it's a jar of whatever.
That other one you mentioned one good. If it's the
weekend and we got all day, let's put in work.
So you what you're getting the can of the crushed tomatoes.
The woman's crushed your own tomatoes. Fine, you bought some tomatoes,
(32:57):
crushed them, they put some salt, a regano, some basil,
and you made it hot. Congratulations. So not okay, But
this is the thing that you can't move the goalpost
like this because first you were like you would never
you did never, And know what, I'm like, hey, what
if we did? You're like, well, whoop de do Like yeah,
(33:19):
it's still That's what I'm saying. It's kid food. It's
simple ship it's not. It's not kid food by that
logical Lasagnia's kid food, absolutely not. There's so much work
that goes until there's layering. There's measurements. You measurement, when
you measure it, what do you measure it? The about
to be between the layers. What are you talking about,
Because you have to make it even. You can't have
(33:40):
one layer thicker than the other. Also, you don't want
to funk around and run out of meat if you
layer this ship up wrong. If you've got because the
thing is, you've got ricotta, then you got a shredded cheese. Okay,
Then you got your sauce, and then you about your meat.
If your calculations ain't correct, she's gonna be too dry,
it's gonna be too wet. You're gonna too much meat
(34:00):
or too much cheese. Gonna let We're out here for consistency, Okay.
We are building, we are growing together, coming together as
a community. Okay, to make the argument on me, all right.
The simple fact that you're half a measurement away from
making bad lasia at all times is why spaghetti superior.
(34:24):
Almost all lasagna is just on a teetering. It's walking
out a tight rope in that oven. Of course, because
just like anything that has made wet and has too dry,
Think about the time that you've had dressing and somebody
did not leave their dressing in the oven long enough,
or the bigger sin leaving your dressing in the oven
(34:46):
too long. So just for those that don't know that,
we're a bit confused in that moment. By dressing, we
do mean thanksgiving dish, you know, stuffing some call it,
but dressing, yes, at stuffing and dresses, not the saying.
I know it's not the same, but it like it
puts the picture in the mind for the people who yes,
and that's the that's the that's the Caucasian equivalent. Again,
(35:07):
this is something thank you because again, like the Daniel
Fast and not explaining looking up the life I lived,
this is the guy I chose. So that's what I'm saying.
There's a difficulty level to Lisign. It was funny if
throughout the podcast, I just kept stopping to be like,
just so you know, so even that's not the life
(35:28):
I live, that's not the guy, Like, oh, just so
you know when she says the life she lives, just
have a full commentary full commentary. I can tell you
something that my mom used to make that I actually
was craving the other day and I didn't make it
because it got late and I was tired, um, because
I've been working all fucking day. I think she made
(35:52):
this one day because she thought we had spaghetti sauce
and we didn't. Or was something that my grandma used
to make for her when she was a kid. So
you cook up a pot of spaghetti, right, and then
you cook up some ground beef and then you just
take some butter, a bunch of pepper, maybe a little
(36:14):
bit of milk, throw make a little sauce out of that.
It's probably a whole stick of butter, because it was
like a whole, like a big old box, a lot
of onion and a pound of ground beef and you
put the spaghetti in that and that butter, sauce, Lottkle,
garlic powder, little reggan. We got, you know, we got
a season the house down boots. Season that up. Now
(36:35):
what I mean by house down boots is a turn
look it up and then just ground beef, butter and
spaghett that ship. Whenever my mama made that, I was
so happy. It's one of my favorite things. But it's,
like I said, it's very simplistic, you know what I mean.
It's not you know, my mother wasn't breaking out the
(36:56):
fucking Julia Child's cookbook to make pasta ground beef with butter.
Wasn't happening but was I very happy to get it? Yes,
almost made it one day. Hell I might make it
to night Ship. I probably won't. But what I'm talking
about because there was the other night I really did
want it, and I just was like, fucking, I just
(37:17):
ordered something because it was by the time I looked up,
I was like, it's eleven o'clock. I'm not cooking pasta
and ground beef at eleven o'clock at night. The look.
I think that anything that goes into a lasagna can
go into a delicious bowl of spaghetti. Have you anything
(37:39):
that goes also? Have you ever played over at the
meat ball shop where you see what they could do
with a bowl of spaghetti. They can give you any
meatball the type that you want. They can give you
different types of pasta, they can give you different combinations.
I hear you. But that's the thing with pasta. Listen,
pasta has always give me a kind of poor person vibe.
(38:02):
It's the versatility of pasta is great, but the versatility
has always given me what what did what did Logan say? Provody? Oh? Yeah,
the provod. So here's I guess it's always it's always
given me. Listen, we're gonna we're gonna make it okay,
(38:27):
all right, so you know what I mean, because like you,
And the day that I realized it was like I
think I saw I was watching Matao Lane cook but
he was gonna murder me. But he was like, yeah,
you're making this. He was. I think it's like the
Kachu a peppe or some ship. And so it's like, yeah,
you always reserve a couple of the pasta water to
do this. And I was like mm hmm, reduced reuse, poverty. Okay, Look,
(38:55):
it just struck me as a very poor person. Move like,
I get it, La. It's like, you need to start
from the water to thicken the sauce. I also understand
how corny. I understand how starch works. Because you're making
a gravy. You either use cornstarch or flour to thicken it.
I get it right, because when you think about it, Marinarrow,
sauce is kind of just gravy. Before you continue to
(39:18):
say untenable things, is it the same family the idea
of red gravy. I cannot stay it for right now.
You've never heard red gravy? No, I have not. I
think I've maybe only had it one time. I honestly,
my favorite gravy is biscuit gravy. So if you really
(39:41):
want to know what's happened like white gravy, oh, get
in my mouth? I yeah, it's not for me. You
don't like biscuit gravy? All right? How do I end this?
So we're gonna kick this to you the listener. You
know we are gonna send this. What do you what
do you think? Do you appreciate the versatility of spaghetti
(40:06):
or do you like the high steaks? Well? No, no, no, no,
before we now no, no, no, no, what spaghetti? So
you're only talking about the specific noodle of spaghetti. You're
not including are you doing are you doing another tomato
soup thing? You're including fettuccini and linguini. I do not
(40:28):
mention those this entire episode. Okay, I'm just making sure
now when you talk about the versatility of spaghetti, it's
either a marinara sauce, a pesto, or a white sauce. Right, No,
there's lamon and there's a lamon counts as white. What
color is I mean, it's clear, I guess, sir. Or
(40:51):
some about like oil, they're just like you know, olive oil.
On it, right, Yeah, yeah, yeah, Okay, So if you're
making lasagna, you can do a marinaria, you can do
a white sauce, you can be a pesto. Mm hmm. See,
the thing is you can't talk about the versatility of
spaghetti and then say that everything that you find on
lasagna you can also find on spaghetti. No, that's exactly
(41:13):
what you can do. I'm saying, But no, one's like
when you're making a regular dish of spaghetti not using ricotta,
you know, you're not learing things that you can But
like regular spaghetti is like all right, I cooked some
type of meat maybe, or it's just pasta and sauce. Yeah,
even chicken pasta is a different thing to what you'll
(41:37):
find in lasagna. You can put chicken. It's just a
white lasagna. You put chicken in it. You do a
vegil lasagna and then because my mom like we get
the vegimin, then you had chicken, you know, because the
vegimin was like a white woman like spinach and like
carrots and stuff like that. So I'm what I'm saying
is it's like lasagna is also versatile because you can
make it, you know, vegetarian. You can make it vegan,
(42:00):
you can put all the meats in it, you can
put any types of meat in it. They're both versatile
because at the end of the day, they're both pasta, right, yeah,
which is why I'm not saying all pasta versus lasagna.
I'm I'm saying that spaghetti versus lasagna. But what I'm
saying is that the same sauce as you would put
on spaghetti, they're interchangeable. Only thing we're talking about is
(42:24):
the difference of the presentation of a noodle. Because if
you wanted to, if you were truly nuts is you
could lay out you could layer spaghetti up. I really
don't want you to finish the sentence that that did
not need to be said. No one needs that in
their eye mind. No one needs to see that, all right,
(42:47):
No one needs that violence in their life, on their
plates or in their ovens. All. In fact, bake spaghetti
is weird if anybody does that, If anybody, if anybody's
out here thinking, wow, that was a great idea, that
DULs it, just had I rebuke you, and I hope
that the demon is cast out of you. That would
even have you think you need to choose between spaghetti
(43:10):
or lasaya. Don't try to mix this up and make
some weird, twisted abomination. There's there's something to be said
for how because this is one thing that I will
concede to you. Okay, this is a thing where I'll
be honest so that people don't act like I'm being
crazy out here and unreasonable. Okay. When lasagna is done right,
(43:32):
it's incredible and cravely like the green lasagna that I
had to stand last night, I might go and have
it to night. But to get there, there is there
is some there's some danger, there is some way that
it could get messed up along the way that's not fixable,
you know. And now you have a whole dish, a
(43:53):
whole casserole type dish of something that you don't want
to eat that just depresses you when you get in
the fridge, and I just think that it's more worth it. Two,
Maybe potentially go on this safer route with a spaghetti
and some meat and some some sauce. That's harder to
mess up, because I think that the consistency you were
(44:16):
talking about consistency before, the consistency with spaghetti is rarely matched.
Because but that's because it's that's like saying, oh, I
couldn't sunk up these apple slices. I I suppose if
you if you want to make it that bland, then hey,
I won't stop you. But I'm saying, if someone made
(44:40):
an apple pie and it was trash, and now you
have a big ass apple pie, this trash, that's gonna
be way more depressing than if someone gave you apple
slices that you can't mess up because God did it,
Nature brought it, and now they're cut up for you
to eat and enjoy. Saying you like spaghetti because it's
harder to mess up. I've had way more messed up
(45:02):
lasagna in my life than I've had messed up spaghetti.
See on, I can't say something really so in all
the all the years that you've been having lasagna and spaghetti,
I know you don't like pasta like that, but you're
saying that your spaghetti has been more often messed up
than the lasagna, I'll say I haven't had there's been.
(45:24):
I think for me, the times where I felt like
lasagna was messed up was either there was too much cheese,
because sometimes, like mozzarella, it gets to the point where
it's like, oh this is just gross, right, Okay, Um,
it's either been too much cheese or it's just been dry.
And then spaghetti, it's the noodles are wrong, the sauce
(45:46):
isn't flavorful, there's just not enough. I hate dry food, right, So,
but I feel like, but I don't order spaghetti out
because it's so easy to like, it's like buying a bologne.
He's saying, what you're in my brain and no, And look,
I'm not gonna fight you on that because I get
(46:06):
spaghetti sometimes when i'm out, but that's if it's like
apostle amounta or if it's something that I know I'm
not gonna do myself. So you're gonna have a dish
that has a spaghetti as the noodle exactly, the regular
spaghetti and meatballs. Also, what I want to say earlier
was I think the meatball shot. I think sometimes where
meatballs are too big. So you just hate good, you
(46:30):
just you you just hate the fact that they gave
you these extra big balls of delicious meat. And now
you're gonna sit back here and tell me there should
be an option. Also, when they would come to the
show anytime they brought the pork ones. They were always underdone,
every time, really every time. I know that this is
(46:54):
going to be contentious because people hold pasta such a
high regard, you can be mad at me. I promise you.
I don't give any kind of a fuck. You ain't
got to message me, you ain't got to post on nothing.
I promise you. I don't give a good goddamn about
how you feel about this fucking spaghetti or lasagna, because
(47:17):
I don't really give a ship to start with. So
don't spend your time trying to message me. It's don't
say it was wrong, Okay, but I promise you I
don't care. Now with the vanilla, I wanted to know
how you felt about vanilla because I feel like the
thing that I could never really fully get it is exotic. Okay,
people have to hunt vanilla down. It's not the same.
(47:38):
I care more about that conversation then I do about pasta.
So what I want you to do is, when you
feel the need in your heart to go, don't say
you was wrong. Batter that and lasias. This is spaghetti.
Is that? Just remember that spaghetti. It's just lasagna cut
(47:59):
up and strip Wait wait wait, wait wait wait, wait,
what did you just know you can't take my thing
for before you weren't. That's that's that's what the point
that I made it later, all this pasta ship is
the same. We have to acknowledge that all of its pasta,
it's all the fucking same. We have to not yes,
(48:21):
is the is the you're not guesses? Not because I
said because remember I said earlier that I thought that
all postibles poor people food anyway, and it moves like
poor people foodsages. I didn't disagree with you because we
(48:45):
were talking about the different thicknesses and consistencies and stuff
like that. I didn't disagree with that. But I'm saying,
is I like lasagna more because of how the ingredients
are presented and because it's harder to make and more
time when and to it. I appreciate it, I see,
But spaghetti any any google can fucking make spaghetti if
(49:08):
you can make water hot and open a jar fucking
todd dog. Okay. Overarching message is I don't really like pasta.
I think I gotta sip of some hatade there. But yeah,
if I hatorade, Italians are fine. I have had many
of them kiss my neck. That's not what I'm saying. No,
I'm not talking about Italians. I'm talking about I don't
(49:29):
know why you hate the access to the delicious spaghetti.
All right, I don't like pasta in general. I'm not.
It's like it's not a huge dis like. It's like
I'm not a fun if I pick a restaurant I ordered,
I ordered some pasta two weeks ago before that, I
don't remember the last time I had it. I see.
(49:51):
So I'm not a postible person, really a bread like
I said earlier, I'm not a postive person, my bread person.
I'm not a beer person. Because pasta, bread and beard
are the father of the son and the holy ghost
of week. They are the solid liquid gas. Well, thank
you for listening, And do you have anything coming up?
(50:13):
Anything you wanna throw to the people. I'm going to
be at the hideout in Chicago, and let me tell
you something. This Friend's double feature, okay, because it's going
to be me headlining. Okay, like I didn't show whatever
doors on? Then then at after my show is Chille
(50:37):
with Sharp show the show that I am producing, her
one woman show called Don't Reach in the Bag about
her life's arc during the six years that she worked
at an adult video store in Atlanta, Georgia. I'm not
and I'm talking about late nineties, early two thousands. I'm
talking talking about watching porn change from the VHS to
(51:00):
the d D D. Okay, the characters that would come in.
Haven't explained that ship to her parents, all of that hideout.
She got out September. Come through, spend your coins and
there's a nice looking man in Chicago. So if you
just come say hi to the kids. You know I
don't bring your baby, MoMA, I missed you. Yeah, please
(51:27):
check out Dual Say and check out Chile what both
both shows are going to be phenomenal And if you're
looking to catch up with me, I believe this will
be when the episode comes out. But I am gonna
be in Phoenix, UM September fifteenth and sixteenth at CB Live,
So get those tickets as well, and it'll it'll be
(51:48):
it'll be hot, but it will be fun. We're gonna
have a great time though. Three shows. Thursday it's gonna
be at seven thirty and Friday is at seven and
nine thirty. And that Phoenix, Arizona. Bring Josh a couple
of cold water. It's a motion because seen it. Thank y'all.
Y'all have a great rest of the day into the weekend. Pasta.
(52:17):
This has been hold up. We've covered conscious rap versus
club bangers, bar so versus body wash, diners versus waffle houses,
all sorts of things. What else should we be talking about?
We want to know from you. Let us know, drop
us a comment or hit hold up on social at
the Daily Show,
Hello, friends and stuls say Sloan. While we're on break
this week and joined the holiday season. Now, it's a
great time to revisit one of our favorite episodes, Lasagna
Versus Spaghetti. It's a ballot of pasts. Tune in and
next week we'll have a brand new episode. Hold Up,
(00:20):
Hello friends, welcome to hold Up. It's me. It's What'll
Say Sloan introducing again because Josh looks sleepy. Thank you
all for join the show again. Uh, Josh, what you
do it? Where are you at? Hi? I'm Josh Johnson
and I'm also co host of Yeah So Josh is
the co host. Listen if you listen to this show,
you know that usually Josh doesn't intros. But again, like
(00:43):
I said, I'm being a crumbum. I need to do
some heavy I also need to participate, you know. I'm
sure people like, well, how come duels? They never does
the intros? You're right? How come I never do the intros?
Probably because Josh is better at it, because he has
a plan. I just start speaking. I look forward to
see what happens. Yeah, yeah, we all look forward to it.
(01:05):
When you start What's next? Rude, the subject of today's show.
I don't know if you all already is lasagna versus spaghetti? Now?
Like the chocolate versus vanilla episode, I'm gonna give you
a do do do moment for one you decide in
(01:28):
your heart where you fall on the lines of lasagna
versus spaghetts. Hey, all right, let me give you that moment,
josh Where do you stand on this? I'm spaghetti all day,
(01:49):
all right, I'm spaghettio all the way around til they
turn to spaghettios. I'm spaghetti on stop, Joshua, tell us
why you chose mm hmm spaghetti. Okay, So, first of all,
(02:10):
spaghetti isn't just the basil and marinera that people imagine.
There is pasta, lamon. There's so many different ways to
use spaghetti. There's so many different topics you can have
on spasta. Lamona is pasta with lemon, juice and butter.
Probably it's a butter lemon and a little bit of cheese.
(02:31):
Is there any pepper? There's pepper? They better be gone
like it's up to be like like it's my recipe
or anyway. I'm very very sorry to digress for a second,
but I heard I went into um a restaurant, h
(02:57):
and it smelled of mayonnaise to the point where I
was like, no, it was just a regular like all
American restaurant, but when I walked in, I could smell
the Maynda's and I was like, I'm I'm ordering a
cut of fish and I am leaving because I don't
(03:17):
want anything else from this place that could possibly have
some sort of mayo base. They didn't tell me about.
I hear you. Although I am someone who likes mam,
I know that there are lots of ways in which
you are right, Givy. You're a great person. You I
admire you as a human being, but you have your flaws,
and that's one of them. As a don't like catch up.
(03:42):
This is all for another day. Listen, we already learned
the tomato episode on the on the tomato soup versus
chicken soup that I don't like catchup. We already know this. No,
I know, I know. I'm just saying right now, we
can only disagree at one big per episode at the time,
sustain sustained, And I'll just I'll round out the spaghetti
(04:03):
thing by saying that it is incredibly, incredibly versatile and
in the types of dishes that you can have on
the types of okay, okay, okay, I want interrupt, go ahead,
and in the ways that you can use it. Also,
there's a there's something to be said now this is
this is a thin line. Is a thin line either
(04:23):
way before you're a crazy person. But if someone is
cooking and they really know how to cook, and they
can give you the firmness of noodle that you desire,
that's another thing that just levels up spaghetti to me,
you know, so someone can give it to you, to
the iudente that you like. I think that that. I
(04:44):
think the fact that that range is there. It's precarious,
but it's also an extra thing that just lets you
level up your meal. You know, maybe you like a
slightly slightly slightly firm noodle. All right, we're not talking
about spaghetti. No, no, I'm not talking about rare spaghetti.
(05:04):
And how dare you even imply that I would that
I would eat rare spaghetti. Sometimes I think that you
think I'm a boster, because what kind of person wants
their spaghetti rare all right or hard? Or I'm talking
about a slightly firmer noodle. It's like people because romans
(05:28):
too firm for me sometimes, like I have to let
it sit. Yeah, you have let soak a little bit, yeah,
a little get a little so so medium rare. I
don't want any rare. I don't want any rareeness. I
am just saying there are people out there who like
a rareness in a sense to their noodle. It's still
(05:49):
a bendy noodle. It's not like the thing's gonna snap.
If any person is eating noodles, that snap. You're not
eating noodles, you're eating garbens. You didn't know somebody who
would eat are spietty noodles, not that I would talk
to Listen, you don't know that person is in your life,
and do you see it? But I also know that
(06:12):
like you can like that. What was that? No no, no, no, no,
no no no. We're not just gonna move on the
way that okay. So for people who are only listening
to the podcast, you didn't see the face that I saw,
Dudles say said, so she takes a sip first of all,
and then and then you took a pause that didn't
(06:32):
seem to be from me, took a pause where you
were just looking in general, you were just like looking down.
It's when it's it's like when someone eats like you
never met somebody who will eat like raw ramen, like
the like you ever seen a human being, Dude, that's
like they'll take a pack of r I know exactly
(06:53):
what you're talking about. And right now, this moment in time,
he's in jail as he should be, as he would
be anybody I've ever met that really did that, or
your white folks, they have a recipe for like it's
like a Chinese chicken salad. You know, it's got your celery,
(07:15):
it's got your cabbage, just got your carrots, it's got
your you know, your breast meat chicken. And then there's almonds,
like slivered almonds in the for some reason, crushed up
ramen and then like a sauce, and I'm like, wait,
why is there uncooked I would have been more on point.
(07:39):
I've been more on board with cooked ramen than uncooked
ramen as a topic. Yeah, he was with the crunchy
in your salad. No no. When it comes to a spaghetti,
no one. I do have to preface this by saying,
(08:01):
I'm not really a pasta person. Okay, I'm also not
really a bread person. I'm also not really a beer
person because this is just the holy Trinity of wheat.
(08:21):
Don't give me like, okay, listen, because there's bread. Yeah,
pasta's wet bread. Beer is bread you can drink. I
really don't need the conspiracy theories. I'm just here is
that conspiracy. Just look at how they make pasta. Look
(08:43):
what they use to make beer. Lasagna over spaghetti. I
chose lasagna because one, it's one of Garfield's favorite foods. Too.
This alright, I go ahead, go ahead, go ahead, go ahead,
(09:04):
go ahead. That was not the real reason. But Lasagna's
granfa favorite food. I think for me like I you know,
I cook like I've cooked. When you came over for Christmas,
you saw the whole thing that I put together. Um,
lasagna has always seemed like a very hard thing to
make to me. M hm. No, you're not wrong. You're
not wrong, because one thing I want to talk about
(09:26):
in the episode later is how both of these things
can go awride because I factored it into my decision.
That's what I also factored into my decision. We could
talk about it now, because lasagna is so much harder
to make. Also, they've been doing this new stunt with lasagna,
because like, you know, I do the Daniel Fast every year.
Google it. I'm not explaining it. And the Daniel Fast
(09:47):
every year it's an Old Testament fast because you know
your girls safe take five feel with the Holy Coast.
And so I remember, I'm like, you know what, I'm
gonna make some vegan pasta. I'm gonna make vegan lasagna. Okay, right,
I went and got the fucking cash you milk ricotta. Okay,
I got the little fake meat crumblies and what they
(10:08):
had I wouldn't bought these. Listen. Did it came out
the way I wanted to? Absolutely the funk not for
some reason with lasagna, now they've come out with non
boiled noodles so lego pieces. Yes, so they're like, oh,
you don't need to boil them, you will need to
boil them. And I was like, who is this lazy
motherfucker that started asking for this option? Because they're like, oh,
(10:30):
the sauce, it will cook. What happens is the pasta
while it's in the oven sucks all of the moisture
out of the tomato sauce, to the point that for
the pasta to be cooked your tomato sauces, not tomato paste.
So so when you're not going that route, right, so
when you get a nice you ever had a staffer's lasagna?
(10:53):
I've had a lot of different types of how to
ask you? I asked you, did you have that big
tang in pound fucking Stoffers lasagna? I remember my mom
she would get the meat and the veggie one, because
the vegian had a white sauce, and that was a
fucking thing they started getting. I was like maybe like
(11:15):
a high school or like middle school in high school,
and it was a fun. Now listen, you had to
put it in the oven. And then what my mom
would do is like when it was like halfway so
when it wasn't always like done, when it wasn't all
the way done done, so you can tell it just
I finally just defrosted, because it's the most frozen thing
she come through. She doctored that bitch up. She put
(11:38):
more meat, and like especially the meat one, she put
more meat in it. She put more cheese in a
a bit, and she'd be like, okay, now I was ready,
you know, so like because I was because I've never
really been a pasta person lasagna is really the only
thing that I've liked because it's it's very difficult to make,
(11:58):
like in the grand scheme of things, and didn't be
as difficult as we think it is because it's like
it's just layers of stuff. Yeah, but no, but there's
a there's a delicate balance. Yeah, the possibility of fucking lasagna. Yeah,
it's so much bigger than sucking up spaghetti, because like,
spaghetti is one of the first things you learned how
to cook. It's like hot dogs, eggs, spaghetti. Yeah, Now,
(12:22):
I guess my thing is because, don't get me wrong,
in my lifetime, I've been tried, titillated, and tempted by
the harlot that is lasagna. This all right, I'm not
above I'm not above falling for the temptations of a lasagna,
(12:44):
but not a harlet. But let me tell you right now,
because this is this is where we get a little
apples to oranges, Okay, Because a lot of the lasagna
that you love is just repackaged bowls of spaghetti. Because
when you look at when you look get a pasta
noodle of lasagna uncooked, it's just a sheet of spaghetti's
(13:07):
lined up against each other. It's just a long rectangle
of spaghetti's that haven't become spaghetti as yet. If I
chopped up that little that little square, that little rectangle
and boiled it, what would I have spaghetti? But see,
I think that is just an indictment of pasta as
a whole, like everything like pasta is spaghetti, is linguini
(13:31):
is fed accini is whatever the fucking ennis and what
all of these names are. It's spaghetti with a different cutter.
I just think that the only reason that I brought
up was because I think it's important that we that
we get a whole, a whole rounded conversation around the
(13:54):
fact that you say you're not a pasta person, but
the thing that you chose m hm is a pasta
in a different form. Yeah, I mean it's no. When
I eat. When I eat pasta, that's what I go
for usually, Like if I'm going to want pasta, like
I just have Lasign yesterday, like at the stand, like
(14:16):
the green Lasigon is very good, So when I want
pasta because it's like also I feel like that I
just had, Like my mom makes really good spaghetti. We've
all had bad spaghetti. But I feel like I've had
enough spaghetti in my life. I'm just like I get it.
I get it, So you just get all of it,
(14:39):
like even even the spaghetti, the handmaid spaghetti, even the
stuff you gon roll your eyes a bait like there
are levels to this spaghetti day. Listen, I can tell
you as a child, So the levels as a child,
any of that's just let you know that Chef Boyard
d ship and it can't and me, my brother and
(15:01):
I refused to eat. And I'm talking about it like
one to three years old. Yeah, okay, not having it? Sure,
so already at two I might be eating sand, but
I won't eat spaghettios. Okay right, my brother ate rat poison,
would not eat spaghettios. You see what I'm saying loud
(15:22):
and clear right now, argue, did you enjoy the gastronomic
attack that was Chef Boyardi? I, from time to time
dabbled in the culinary stylings of a Chef Boyardi, which
is apparently how he says it. I had no idea
(15:43):
I met the band, I apologize. It was a commercial
where he was like Chef Boyard and people stopped and
they were like white, So did the actor make a
mistake or we just all be saying it wrong the
entire time. Well, it's like when so Guy Fieri was
on an episode of Great North and my character Honeybee
(16:07):
was like talking about this book that because he comes
to her and like a vision right, And so I
was just saying fiery because that's how I usually hear it.
But I had to go back and re record because
his last name is pronounced Fiertti. It's not fiery. And
so I was like, and I respected it because I
(16:29):
correct people on how to pronounce my name all the time. Oh,
you're saying your name wrong. I'm like, no, it is
due to say it is Italian, not it's Spanish, not Italian.
They go, oh bro. When that dudl said when said
they let your stuff started coming out, I was like,
the ice cream are like, oh with a you, yes,
(16:52):
bitch with you. So yeah, there's like I understand. It's
like in the culinary world, thing is getting pronounced differently.
But I can say I do have moments when I
want pasta, So if I so like sometimes I'll order
pasta if I don't want the itis inducing meal that
is lasagna. Because you're you're down for the count if
(17:13):
you eat alsign or you're not doing nothing else for
the rest of the day. Design is sit down, you know.
With spaghetti, it's sometimes I'm like, okay, because especially ordering
food in New York, Like if I'm gonna order a
twenty dollar twenty five dish of pasta, I can't bring
myself to pay twenty something bucks for spaghetti for the
(17:36):
same way that I can't order a case of Dia
in a restaurant because I'm not giving you twenty bucks
for a case of da Like, I can't do it.
So like I don't even get I don't care if
it's a Linguini, if it's a Feduccini, rigat Tony, whatever,
the ennis and anes and you know a lot of motopias. Whatever.
Spaghetti is that thing you just very much learned at
a very early age how to make. Um. I've reachedly
(18:00):
found out on TikTok that we weren't supposed to be
breaking the noodles and a half. Apparently what you're supposed
to do is just let him be long and then
the hot water will just make it come down into
the pot. So apparently we're not supposed Yeah, so then
what about the what what about the won't that make
one side of the noodles extra soft while the other
(18:23):
side is a little bit firmer? I think the same thing.
But I think I guess it happened so quickly that
the pasta gets soft enough to get I completely thought
the same thing. At the side and the water is
gonna cook, it's gonna be more cooked, and the side
is hanging out the side of the pot. Yeah, I
thought the same thing. Yeah, because because I also always thought,
(18:50):
if none of us have a pot this big, why
isn't spaghetti half is long? Yeah? Because in my mind
the breaking it in half? Didn't you break it in
half when you put it in the box? Of course?
But like when people cook, so we're like if you're
at home making because you know, people love fettuccini alfredo.
And when I say people, you know what I'm talking
about humans? Uh, A lot of them look like us.
(19:12):
But when people make fettuccini alfredo at home, do they
break the noodles in a half? I don't think so. No.
So you think people says you think it's just with spaghetti,
but those fall quicker the fetichane. I think that, Well,
you know, angel hair spaghetti angel hair is is even thinner,
(19:33):
So then that one falls immediately. I'll throw it out
there as a as another pro the spaghetti overall is
diverse enough that if there's not one you like, there
might be another one you like. So some people like
whole wheat, some people like the regular just store brand,
straight like product of wheat. Lasagna noodles. They have no
(19:55):
angel hair lasagna. There's no extra thin lasagna out here.
Las and it comes to a certain consistency and then
you gotta bake it from there. So you're saying that
laz you're so you're saying that lasagna only has one thickness,
only has one speed that I've seen. But I'm not
(20:17):
seeing some wild thick or wild thin lasagna. I can't
say the thickness of a lasagna. I think it's a
certain consistent I've been in restaurants and I'm like, oh,
this is not as thick as uh as the ones
I've had, as like the ones in the store seemed
to be thicker than the ones in a restaurant. But
(20:38):
because like I think, a lasagna is like for pasta,
is just diverse as a thick so you can always
change the different topics, but like, have you ever had
baked spaghetti? Baked spaghetti like in a Catholic I remember
the first time I had, I was like, what is
this for? I didn't enjoy it. Maybe I thought the
(20:59):
same thing because I'm like, this is supposed to be moving.
It's spaghetti. Yeah, because I remember when I saw it listed.
I was at um someone's birthday I believe, and there
was a prefixed menu for everyone there, and I think
that bakes spaghetti was one of the one of the things.
And in my head, I was like, ah, why, Like
(21:21):
I guess they just liked it, But well, I also
feel like if you're doing bake spaghetti, I feel like
you don't have the skills to make THASAGNI that is
what I got put in a pan. When people talk
(21:41):
about like Italian cooking or like French cooking, I'm always
just like, I'm not fucking impressed. I'm not because like
this is the other thing I'm fun. I'm just not okay,
a funk with designing, because a fun with designon for
the most part, I don't fuck a pasta really right,
So think about this, think about this as Americans. The
(22:07):
thing about Italian cooking that we're the most aware of
is pasta. Right now, you know, Marco Polo hundreds goes
to China, brings back the concept of the noodle. Mm hm.
So if it weren't for them Chinese, what would be
(22:30):
talking about from Italy? Right? And I believe also the
tomato was a new world dish with a new world vegetable, right,
new world plan. So I think before Columbus monkey ass
hopped in three boats and came over here bothering people,
I don't think they had tomatoes. Okay, So the question is,
(22:53):
if two white men had not got adventurous, what the
hell will we be eating from Italy? That's all I
want to know. Think about it. They still had olives.
They still got olives. We know that, we know that
they know for the olive. Okay, they out here doing
lots with the olive, and for conta and chibbata, whatever
the funking eating as need. But all I'm saying is
(23:16):
that I feel like that we have to start going
European cooking styles can't be the pen ultimate cooking style.
This can't be the thing we emulate. Yeah, if it was,
they wouldn't have left. You left the Chinese isn't calling
that ship but maybe Korea. Yeah, I mean I think
(23:38):
that if you're it's yeah, it is a tough sell
to say that we make the best foods of all time.
When you left in search for flavor, the folks that
was really out here searching for flavor, we're a British
because they had nothing, nothing but the potato. The potato,
(24:02):
the potato, okay, and they had to leave. They had bread,
that bread, that bread and meat. You you were in
the UK, you tasted that food. I did, indeed, but
I had some weird vegetable what was it, serilax, similax,
celia something, Yeah, And it was like there's like, oh,
(24:24):
it's like a parsnip and it was like it tasted
like if somebody had mixed mashed potatoes with like celery juice.
That sounds horrible. It was, and it was baked. I
was like, nigga, you are oh, I don't have enough
white ancestry to enjoy it. This. Come on, bro, sure
when you have your list on ya. Yes, I'm curious.
(24:49):
Do you have any bread crumbs at the top? Do
you go for bread crumbs baked in with the cheese?
If someone did it that way, then I will. Look,
I'll have to take get but I've never been. I
don't know. No, I also don't, but I don't. I
don't like break comes from top of mac and cheese either,
So okay, so okay, I want to don't sprinkle bread
(25:13):
on the wet bread, don't brickle dry dry bread on
the wet bread, and baky, okay, all right, all right,
all right, because this is the thing wet bread. Look,
all I am saying, proved to me that pasta is
(25:35):
not wet bread. All I am saying, don't you use
that tone with me. All I'm saying is that I
think that we're finding out a lot of ways that
we like the meal prepare that are very different. So
I'm trying to find some common grounds so that we can,
(25:56):
you know, pretty much agree that spaghetti is better than lasagna.
I'm never I'm you know what I'm gonna tell you this.
My homeboy, David Purdue is an amazing comedian. You know,
David Produce or is Me and Rob Hayes call him
the Reverend doctor brother David Produce because he's very much
a peacekeeper. So his grandpa, who passed away recently at
(26:18):
the ripe age of ninety four. They think they can
never found his birth certificate. Um, grandpa had certain things
that he would and would not eat. A grandpa specifically said, uh.
Just for an example, David's brother was on the phone
with her grandpa and his grandpa like, what're you doing.
He's like, I'm making a smoothie. What's a smoothie. He's like, oh,
(26:39):
it's got like yogurt and fruit and all that other stuff.
And grandpa goes Granddad, I was like, yeah, yeah, yeah,
you can't just eat the fruit. And so now every
time I make a smoothie, I'm just like, I just
can't eat the fruit. Also, imagine being older than smoothies
(27:04):
because you glossed over in the story when a smoothie
was big made and his granddad said, what's that? But
we all know how to learn about smoothies, where we
all had to learn what smoothies Where I'm saying that,
imagine being like, you know, we're all blessed if we
get to live to that age where you live long
enough that there are things that are new to you
(27:24):
that seem old to other people, but you're living your
life in a way where it just passed you by,
like like, it's like, how a lot of people when
I was a kid, Yeah, like I learned yeah, because
Smoothie Kings started to pop up. We all went, then
is this smovie? Yeah? But I I think that there's
gonna be stuff just like now you see more um
(27:46):
but days in people's homes. But sometimes there are people
who were like in their twenties before they found out
what a day was. I was in my twenties before
I used one. So I'm saying, imagine us getting to
an age one day where there's a thing that's like, no,
this is this is a like it's it's infused in
the culture. How did you miss this? But you're old
(28:08):
enough where you're like, not only was I not only
was that not a thing when I was a kid,
but I managed to live most of my life without
coming into contact with one. It was like one of
my niece asked me one day. She was like, because
like my homegirl wouldn't give her a phone. To get
her a cell phone, us had to be like eleven
or twelve at the time, and she was like, do
(28:29):
you have what kind of phone did you have when
you're in my age? And I was like, Gina, we
didn't have phones, and she's like, oh, you didn't have
a phone. I was like music, like me and her
grandma sitting there, and I was like, no, we didn't
have No one had a phone because there were no
She was like, what do you mean. I was like,
my uncle had a car phone, and then no one
(28:50):
else had a cell phone because there were no cell phones.
Like the fact that I remember when email started. I
was saying to some of the other day, I was like,
remember when you wouldn't put your real name on the internet. Yeah,
like everyone's first email address sphin, right, unicorn sphinx, No
(29:13):
one's real name. And then just a few years later,
it's like, here's my credit card, here's scared and we
were just like, here's my fucking thumb print. And it's
like flow out the window. But Grandpa said, Granda said
that spaghetti is kid food, and when I heard it,
I was like, yes, I couldn't have a bigger no
(29:36):
for the same way that cheese pizza it's kid food.
I think that what's happening here is that there are
things that you have maybe early or first when you're
a kid, it doesn't make them kid food. I was
eating supreme pizzas when I was fucking nine years old.
(29:59):
It might have been a little lice, but when my
mama ordered a pizza, there was meat and vegetables on
that bitch, and we was gonna eat that. Okay, we
were putting Scotch bonnet, hot sauce, fucking square cut. I
love a square cut pizza on square cut supreme pizza
slices so as. But as a kid, I didn't like
(30:21):
cheese pizza because I was like, where's the rest of
the stuff. I've seen the commercial give me the ship.
Also in elementary school, they would give us cheese pizza
or the pizza with a little square kind of bacon,
big kind of pepperoni on it. So when you say
to me, cheese pizza's kid food, you remember off the
molementary school they given that fucking awful cheese pizza and
(30:44):
then the corn. Because we've all run on for years,
it's got the juice right, So hello boy, it's great.
You know, he's not the ambassador for like the South
South Dakota corn festivalism ship arious look at God, look
at God. Um, But yeah, it's kids, So like that's
something with SPAGHETI. I'm like, this is kid this kid food.
(31:07):
I think it makes maybe like the other reason I
don't eat it because I have a sophisticated palette. No, no,
not whatsoever, No nat palette. Come on, you come on,
let's let's let's bring it down right now. Tell me
(31:29):
something that's in lasagna that's just never in a bowl
of spaghetti because you have you don't think that they
can put a little ricotta at the time they when
when you had spaghetti growing up, what did it come with?
Marinado sauce meat a meat sauce which was either sauce
(31:50):
out of a jar or a can. And then oh,
y'all was in the house making sauce from scratch out
of here. So you don't think you don't think we
could e saucer scratch. I'm not saying you work. I'm
not saying you can't. I'm saying you didn't. You're telling me,
you tell me, I'm telling you life. I lived that.
I never when you was at your mama's hatch. When
(32:13):
you was at your mama's house, y'all was cracking over
rag rag ou pray go like everybody. He was opening
that tall cat or popping that jar. It added it
to that ground beef you cooked up. Depends what. It
depends on the day. If this is your day that
I get home or I need something quick, then yes,
(32:36):
it's a jar of rag ou, it's a jar of whatever.
That other one you mentioned one good. If it's the
weekend and we got all day, let's put in work.
So you what you're getting the can of the crushed tomatoes.
The woman's crushed your own tomatoes. Fine, you bought some tomatoes,
(32:57):
crushed them, they put some salt, a regano, some basil,
and you made it hot. Congratulations. So not okay, But
this is the thing that you can't move the goalpost
like this because first you were like you would never
you did never, And know what, I'm like, hey, what
if we did? You're like, well, whoop de do Like yeah,
(33:19):
it's still That's what I'm saying. It's kid food. It's
simple ship it's not. It's not kid food by that
logical Lasagnia's kid food, absolutely not. There's so much work
that goes until there's layering. There's measurements. You measurement, when
you measure it, what do you measure it? The about
to be between the layers. What are you talking about,
Because you have to make it even. You can't have
(33:40):
one layer thicker than the other. Also, you don't want
to funk around and run out of meat if you
layer this ship up wrong. If you've got because the
thing is, you've got ricotta, then you got a shredded cheese. Okay,
Then you got your sauce, and then you about your meat.
If your calculations ain't correct, she's gonna be too dry,
it's gonna be too wet. You're gonna too much meat
(34:00):
or too much cheese. Gonna let We're out here for consistency, Okay.
We are building, we are growing together, coming together as
a community. Okay, to make the argument on me, all right.
The simple fact that you're half a measurement away from
making bad lasia at all times is why spaghetti superior.
(34:24):
Almost all lasagna is just on a teetering. It's walking
out a tight rope in that oven. Of course, because
just like anything that has made wet and has too dry,
Think about the time that you've had dressing and somebody
did not leave their dressing in the oven long enough,
or the bigger sin leaving your dressing in the oven
(34:46):
too long. So just for those that don't know that,
we're a bit confused in that moment. By dressing, we
do mean thanksgiving dish, you know, stuffing some call it,
but dressing, yes, at stuffing and dresses, not the saying.
I know it's not the same, but it like it
puts the picture in the mind for the people who yes,
and that's the that's the that's the Caucasian equivalent. Again,
(35:07):
this is something thank you because again, like the Daniel
Fast and not explaining looking up the life I lived,
this is the guy I chose. So that's what I'm saying.
There's a difficulty level to Lisign. It was funny if
throughout the podcast, I just kept stopping to be like,
just so you know, so even that's not the life
(35:28):
I live, that's not the guy, Like, oh, just so
you know when she says the life she lives, just
have a full commentary full commentary. I can tell you
something that my mom used to make that I actually
was craving the other day and I didn't make it
because it got late and I was tired, um, because
I've been working all fucking day. I think she made
(35:52):
this one day because she thought we had spaghetti sauce
and we didn't. Or was something that my grandma used
to make for her when she was a kid. So
you cook up a pot of spaghetti, right, and then
you cook up some ground beef and then you just
take some butter, a bunch of pepper, maybe a little
(36:14):
bit of milk, throw make a little sauce out of that.
It's probably a whole stick of butter, because it was
like a whole, like a big old box, a lot
of onion and a pound of ground beef and you
put the spaghetti in that and that butter, sauce, Lottkle,
garlic powder, little reggan. We got, you know, we got
a season the house down boots. Season that up. Now
(36:35):
what I mean by house down boots is a turn
look it up and then just ground beef, butter and
spaghett that ship. Whenever my mama made that, I was
so happy. It's one of my favorite things. But it's,
like I said, it's very simplistic, you know what I mean.
It's not you know, my mother wasn't breaking out the
(36:56):
fucking Julia Child's cookbook to make pasta ground beef with butter.
Wasn't happening but was I very happy to get it? Yes,
almost made it one day. Hell I might make it
to night Ship. I probably won't. But what I'm talking
about because there was the other night I really did
want it, and I just was like, fucking, I just
(37:17):
ordered something because it was by the time I looked up,
I was like, it's eleven o'clock. I'm not cooking pasta
and ground beef at eleven o'clock at night. The look.
I think that anything that goes into a lasagna can
go into a delicious bowl of spaghetti. Have you anything
(37:39):
that goes also? Have you ever played over at the
meat ball shop where you see what they could do
with a bowl of spaghetti. They can give you any
meatball the type that you want. They can give you
different types of pasta, they can give you different combinations.
I hear you. But that's the thing with pasta. Listen,
pasta has always give me a kind of poor person vibe.
(38:02):
It's the versatility of pasta is great, but the versatility
has always given me what what did what did Logan say? Provody? Oh? Yeah,
the provod. So here's I guess it's always it's always
given me. Listen, we're gonna we're gonna make it okay,
(38:27):
all right, so you know what I mean, because like you,
And the day that I realized it was like I
think I saw I was watching Matao Lane cook but
he was gonna murder me. But he was like, yeah,
you're making this. He was. I think it's like the
Kachu a peppe or some ship. And so it's like, yeah,
you always reserve a couple of the pasta water to
do this. And I was like mm hmm, reduced reuse, poverty. Okay, Look,
(38:55):
it just struck me as a very poor person. Move like,
I get it, La. It's like, you need to start
from the water to thicken the sauce. I also understand
how corny. I understand how starch works. Because you're making
a gravy. You either use cornstarch or flour to thicken it.
I get it right, because when you think about it, Marinarrow,
sauce is kind of just gravy. Before you continue to
(39:18):
say untenable things, is it the same family the idea
of red gravy. I cannot stay it for right now.
You've never heard red gravy? No, I have not. I
think I've maybe only had it one time. I honestly,
my favorite gravy is biscuit gravy. So if you really
(39:41):
want to know what's happened like white gravy, oh, get
in my mouth? I yeah, it's not for me. You
don't like biscuit gravy? All right? How do I end this?
So we're gonna kick this to you the listener. You
know we are gonna send this. What do you what
do you think? Do you appreciate the versatility of spaghetti
(40:06):
or do you like the high steaks? Well? No, no, no, no,
before we now no, no, no, no, what spaghetti? So
you're only talking about the specific noodle of spaghetti. You're
not including are you doing are you doing another tomato
soup thing? You're including fettuccini and linguini. I do not
(40:28):
mention those this entire episode. Okay, I'm just making sure
now when you talk about the versatility of spaghetti, it's
either a marinara sauce, a pesto, or a white sauce. Right, No,
there's lamon and there's a lamon counts as white. What
color is I mean, it's clear, I guess, sir. Or
(40:51):
some about like oil, they're just like you know, olive oil.
On it, right, Yeah, yeah, yeah, Okay, So if you're
making lasagna, you can do a marinaria, you can do
a white sauce, you can be a pesto. Mm hmm. See,
the thing is you can't talk about the versatility of
spaghetti and then say that everything that you find on
lasagna you can also find on spaghetti. No, that's exactly
(41:13):
what you can do. I'm saying, But no, one's like
when you're making a regular dish of spaghetti not using ricotta,
you know, you're not learing things that you can But
like regular spaghetti is like all right, I cooked some
type of meat maybe, or it's just pasta and sauce. Yeah,
even chicken pasta is a different thing to what you'll
(41:37):
find in lasagna. You can put chicken. It's just a
white lasagna. You put chicken in it. You do a
vegil lasagna and then because my mom like we get
the vegimin, then you had chicken, you know, because the
vegimin was like a white woman like spinach and like
carrots and stuff like that. So I'm what I'm saying
is it's like lasagna is also versatile because you can
make it, you know, vegetarian. You can make it vegan,
(42:00):
you can put all the meats in it, you can
put any types of meat in it. They're both versatile
because at the end of the day, they're both pasta, right, yeah,
which is why I'm not saying all pasta versus lasagna.
I'm I'm saying that spaghetti versus lasagna. But what I'm
saying is that the same sauce as you would put
on spaghetti, they're interchangeable. Only thing we're talking about is
(42:24):
the difference of the presentation of a noodle. Because if
you wanted to, if you were truly nuts is you
could lay out you could layer spaghetti up. I really
don't want you to finish the sentence that that did
not need to be said. No one needs that in
their eye mind. No one needs to see that, all right,
(42:47):
No one needs that violence in their life, on their
plates or in their ovens. All. In fact, bake spaghetti
is weird if anybody does that, If anybody, if anybody's
out here thinking, wow, that was a great idea, that
DULs it, just had I rebuke you, and I hope
that the demon is cast out of you. That would
even have you think you need to choose between spaghetti
(43:10):
or lasaya. Don't try to mix this up and make
some weird, twisted abomination. There's there's something to be said
for how because this is one thing that I will
concede to you. Okay, this is a thing where I'll
be honest so that people don't act like I'm being
crazy out here and unreasonable. Okay. When lasagna is done right,
(43:32):
it's incredible and cravely like the green lasagna that I
had to stand last night, I might go and have
it to night. But to get there, there is there
is some there's some danger, there is some way that
it could get messed up along the way that's not fixable,
you know. And now you have a whole dish, a
(43:53):
whole casserole type dish of something that you don't want
to eat that just depresses you when you get in
the fridge, and I just think that it's more worth it. Two,
Maybe potentially go on this safer route with a spaghetti
and some meat and some some sauce. That's harder to
mess up, because I think that the consistency you were
(44:16):
talking about consistency before, the consistency with spaghetti is rarely matched.
Because but that's because it's that's like saying, oh, I
couldn't sunk up these apple slices. I I suppose if
you if you want to make it that bland, then hey,
I won't stop you. But I'm saying, if someone made
(44:40):
an apple pie and it was trash, and now you
have a big ass apple pie, this trash, that's gonna
be way more depressing than if someone gave you apple
slices that you can't mess up because God did it,
Nature brought it, and now they're cut up for you
to eat and enjoy. Saying you like spaghetti because it's
harder to mess up. I've had way more messed up
(45:02):
lasagna in my life than I've had messed up spaghetti.
See on, I can't say something really so in all
the all the years that you've been having lasagna and spaghetti,
I know you don't like pasta like that, but you're
saying that your spaghetti has been more often messed up
than the lasagna, I'll say I haven't had there's been.
(45:24):
I think for me, the times where I felt like
lasagna was messed up was either there was too much cheese,
because sometimes, like mozzarella, it gets to the point where
it's like, oh this is just gross, right, Okay, Um,
it's either been too much cheese or it's just been dry.
And then spaghetti, it's the noodles are wrong, the sauce
(45:46):
isn't flavorful, there's just not enough. I hate dry food, right, So,
but I feel like, but I don't order spaghetti out
because it's so easy to like, it's like buying a bologne.
He's saying, what you're in my brain and no, And look,
I'm not gonna fight you on that because I get
(46:06):
spaghetti sometimes when i'm out, but that's if it's like
apostle amounta or if it's something that I know I'm
not gonna do myself. So you're gonna have a dish
that has a spaghetti as the noodle exactly, the regular
spaghetti and meatballs. Also, what I want to say earlier
was I think the meatball shot. I think sometimes where
meatballs are too big. So you just hate good, you
(46:30):
just you you just hate the fact that they gave
you these extra big balls of delicious meat. And now
you're gonna sit back here and tell me there should
be an option. Also, when they would come to the
show anytime they brought the pork ones. They were always underdone,
every time, really every time. I know that this is
(46:54):
going to be contentious because people hold pasta such a
high regard, you can be mad at me. I promise you.
I don't give any kind of a fuck. You ain't
got to message me, you ain't got to post on nothing.
I promise you. I don't give a good goddamn about
how you feel about this fucking spaghetti or lasagna, because
(47:17):
I don't really give a ship to start with. So
don't spend your time trying to message me. It's don't
say it was wrong, Okay, but I promise you I
don't care. Now with the vanilla, I wanted to know
how you felt about vanilla because I feel like the
thing that I could never really fully get it is exotic. Okay,
people have to hunt vanilla down. It's not the same.
(47:38):
I care more about that conversation then I do about pasta.
So what I want you to do is, when you
feel the need in your heart to go, don't say
you was wrong. Batter that and lasias. This is spaghetti.
Is that? Just remember that spaghetti. It's just lasagna cut
(47:59):
up and strip Wait wait wait, wait wait wait, wait,
what did you just know you can't take my thing
for before you weren't. That's that's that's what the point
that I made it later, all this pasta ship is
the same. We have to acknowledge that all of its pasta,
it's all the fucking same. We have to not yes,
(48:21):
is the is the you're not guesses? Not because I
said because remember I said earlier that I thought that
all postibles poor people food anyway, and it moves like
poor people foodsages. I didn't disagree with you because we
(48:45):
were talking about the different thicknesses and consistencies and stuff
like that. I didn't disagree with that. But I'm saying,
is I like lasagna more because of how the ingredients
are presented and because it's harder to make and more
time when and to it. I appreciate it, I see,
But spaghetti any any google can fucking make spaghetti if
(49:08):
you can make water hot and open a jar fucking
todd dog. Okay. Overarching message is I don't really like pasta.
I think I gotta sip of some hatade there. But yeah,
if I hatorade, Italians are fine. I have had many
of them kiss my neck. That's not what I'm saying. No,
I'm not talking about Italians. I'm talking about I don't
(49:29):
know why you hate the access to the delicious spaghetti.
All right, I don't like pasta in general. I'm not.
It's like it's not a huge dis like. It's like
I'm not a fun if I pick a restaurant I ordered,
I ordered some pasta two weeks ago before that, I
don't remember the last time I had it. I see.
(49:51):
So I'm not a postible person, really a bread like
I said earlier, I'm not a postive person, my bread person.
I'm not a beer person. Because pasta, bread and beard
are the father of the son and the holy ghost
of week. They are the solid liquid gas. Well, thank
you for listening, And do you have anything coming up?
(50:13):
Anything you wanna throw to the people. I'm going to
be at the hideout in Chicago, and let me tell
you something. This Friend's double feature, okay, because it's going
to be me headlining. Okay, like I didn't show whatever
doors on? Then then at after my show is Chille
(50:37):
with Sharp show the show that I am producing, her
one woman show called Don't Reach in the Bag about
her life's arc during the six years that she worked
at an adult video store in Atlanta, Georgia. I'm not
and I'm talking about late nineties, early two thousands. I'm
talking talking about watching porn change from the VHS to
(51:00):
the d D D. Okay, the characters that would come in.
Haven't explained that ship to her parents, all of that hideout.
She got out September. Come through, spend your coins and
there's a nice looking man in Chicago. So if you
just come say hi to the kids. You know I
don't bring your baby, MoMA, I missed you. Yeah, please
(51:27):
check out Dual Say and check out Chile what both
both shows are going to be phenomenal And if you're
looking to catch up with me, I believe this will
be when the episode comes out. But I am gonna
be in Phoenix, UM September fifteenth and sixteenth at CB Live,
So get those tickets as well, and it'll it'll be
(51:48):
it'll be hot, but it will be fun. We're gonna
have a great time though. Three shows. Thursday it's gonna
be at seven thirty and Friday is at seven and
nine thirty. And that Phoenix, Arizona. Bring Josh a couple
of cold water. It's a motion because seen it. Thank y'all.
Y'all have a great rest of the day into the weekend. Pasta.
(52:17):
This has been hold up. We've covered conscious rap versus
club bangers, bar so versus body wash, diners versus waffle houses,
all sorts of things. What else should we be talking about?
We want to know from you. Let us know, drop
us a comment or hit hold up on social at
the Daily Show,
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